KR101689652B1 - Drink composition having improved storage stability and the method thereof - Google Patents

Abstract

The present invention relates to a drink composition having excellent storage stability and, more specifically, to a drink composition having excellent storage stability, which mixes extracts of red ginseng, moringa, Momordica charantia L., Lycium chinense Miller fruit, Cornus officinalis fruit, and Liriopis Tuber, which are extracted by applying an extraction process of supplementing shortcomings of each component with palm sugar, which is a sweetening agent at an optimal content ratio, thereby improving flavor and preference, recovering an adult disease such as diabetes, loss of appetite and energy, and improving storage stability, convenience of distribution and cost reduction.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a beverage having excellent storage stability,

The present invention relates to a method for producing a beverage, and more particularly, to provide a beverage having a good storage and functionality by adding a natural substance, which has recently been popularized as a health functional material, by using red ginseng extract widely used as a traditional health material.

In particular, the present invention has been applied to beverages, which are known to be beneficial to body metabolism activities such as Moringa, Yeoju, Gugija, Sansui, and Maekmundong, and has found an optimum ratio in terms of taste and storage stability, In addition to providing new health beverages to replace carbonated beverages, palm sugar, which has a much lower sugar content than sweeteners, can be used as a substitute for white sugar, a general sweetener, to provide authentic, customized beverages. Through this, it is expected that the long-term ingestion of the present invention drink will slowly restore the metabolic activity of the human body, and the storage stability is improved with the implementation of the optimum formulation ratio, such as Moringa, It is expected to make a big contribution to

Recently, the incidence of various adult diseases is rapidly increasing due to Westernized eating habits. In particular, diabetes mellitus is one of the most serious diseases in which stroke, hypertension, hyperlipidemia, diabetes, cancer, and degenerative arthritis are classified as serious diseases. Diabetes mellitus is often caused by complications rather than death itself. It is known as the best precautionary measure.

It is known that about 350% of the world's population, 150 million people suffer from diabetes and its complications. Especially, due to recent industrialization, workers are suffering from lack of exercise, eating habits and excessive energy consumption. The number of diabetic patients is projected to surge by about 300 million. In particular, Korea is expected to rapidly increase the diabetes of elderly people in the future because retirees of 50 or older are now entering an aging society where a million people are pouring out each year .

Diabetes mellitus is a chronic disease in which insulin produced by the pancreas is deficient or deficient and the nutrients consumed are not available in the body even though the blood glucose level rises due to the inferiority of the biomolecule using the sugar. However, when such a hyperglycemic state is left for a long time, complications such as retinal abnormality, kidney disorder, atherosclerosis and the like are caused, and blood vessels of the whole body are damaged and it is known to reach a fatal condition.

In diabetes, the β-cells of the pancreas are destroyed and the insulin secretion is reduced, or hyperglycemia is caused by the insulin resistance of the peripheral tissues. In particular, the lipid peroxide production in the living body is further promoted as compared with the normal person, , Causing chromosomal anomalies and destroying red blood cells, such as causing the cell's basic functions to deteriorate or necrotize.

In order to solve this problem due to diabetes, free radical scavenging experiments using physiologically active substances have been continued with various functional medicines including vitamins A, C, E, flavonoid dyes, polyphenols, etc., .

The irregular eating habits of the modern people and excessive nutrition have been linked to a big social problem of obesity. In the United States, the United States has declared war on obesity as more than 50% of the people are estimated to be obese, Research results are not being published.

Red ginseng, which is known to have a variety of pharmacological effects, has a problem that it takes a long time to manufacture and the process cost is high because it is subjected to a process of cornification, and the moringa leaf is known as a natural product having excellent anticancer effect and nutrition. However, It is known that it is very inadequate to utilize the extract as a food material due to its pungent taste.

Japanese Laid-Open Patent Publication No. 2006-508902 discloses an extract containing a Moringa component, but it refers only to the therapeutic potential of Moringa to be effective in the treatment of vascular headache or neurological diseases, and in particular, It is only implied that it has inhibited the possibility of use as a beverage because of its strong taste.

In addition, Laid-Open Patent Publication No. 2015-0144969 discloses an extract obtained by immersing low temperature treated leachate of Moringa leaf in methanol having different concentrations sequentially to improve or prevent cancer. However, But it does not suggest at all the possibility of its use as a beverage due to the astringency.

In addition, since the natural substance extract beverage usually has a very short storage period at room temperature and is circulated by refrigeration or freezing, the distribution cost of the natural extract beverage is increased, and it is very rare that the beverage product is successful as a drink on the market. In particular, there has not been developed a beverage which satisfies palatability while considering both adult diseases and obesity as recently as adults, and it is possible to recover the basic physical strength, that is, lack of appetite and vitality, The development of health functional beverages with a greatly improved convenience of distribution is very urgent.

Japanese Patent Application Laid-Open No. 2006-508902 Patent Publication No. 2015-0144969

In order to solve the above problems, the present invention aims to extract components from natural products effective for adult diseases and obesity and to develop them as beverages. Especially, it is an object of the present invention to utilize functional natural materials in beverages by researching, developing and applying optimal extraction conditions and optimum blending ratio in beverages by choosing those natural products which have recently become popular in the light,

Natural materials used in the present invention Moringa leaves and Yeoju are known as pharmaceutical materials and are recognized as unsuitable materials for use as beverages due to bitter taste and strong aroma. Therefore, they can be utilized as beverages in order to improve them. Particularly, in the present invention, We tried to optimize flavor and palatability by combining McMundong and Palm Sugar as essential components and complement health functionalities.

In addition, by optimizing the storage stability of beverages by finding the optimal blending ratio, it was intended to provide beverages that do not cause problems even when distributors distribute for a long period of time.

In the present invention, 250 g of fresh ginseng is washed and steamed at 130 ° C. to 140 ° C. for 12 hours to dry the moisture content at 30% to 35%, and further after stirring at 130 ° C. to 140 ° C. for 8 hours, the moisture content is reduced to 14% Dried red ginseng into a red ginseng extract and concentrating the red ginseng extract to a solid content of 60% at a temperature of 85 to 95 ° C; 200 g of Moringa leaves are washed and then purified water is added at a weight ratio of 10 times of Moringa leaves and heated at 85 to 95 캜 for 8 hours or longer to concentrate the extract until the solid content reaches 15% And 200 g of purified water, followed by addition of purified water at a weight ratio of 10 times that of Yeoju, followed by heating at 85 ° C to 95 ° C for at least 8 hours to concentrate the solid until the solid content reaches 4%; 200 g of gugija was added, and purified water was added at a weight ratio of 10 times the weight of gugija, followed by heating at 85 캜 to 95 캜 for 8 hours to concentrate the gugija extract until the solid content reached 10%; The purified water is added at a weight ratio of 10 times the weight of the marine oil, and the mixture is heated at 85 ° C to 95 ° C for at least 8 hours to concentrate until the solid content reaches 10%; 200 g of mangmun-dong is washed, and purified water is added at a weight ratio of 10-fold of the mung-mung-dong, and the mixture is heated at 85 to 95 캜 for 8 hours or longer to concentrate the solid until the solid content reaches 3%

4% by weight of red ginseng extract, 4% by weight of moringa extract, 6% by weight of yucca extract, 4% by weight of gugija extract, 4% by weight of corn oil extract, 3% , And the mixture is first sterilized at 90 DEG C for 5 minutes and then secondarily sterilized at 105 DEG C for 15 seconds to fill the retort pouch and quench the mixture, thereby providing a method for producing a beverage having excellent storage stability .

The beverage composition according to the present invention can be suitably used for adults in terms of flavor and taste by mixing red ginseng and moringa extract together with red ginseng, gugija, corn oil and ginseng extract, and palm sugar in proper proportions. Nutritional and pharmacologically active ingredients and the like, and can provide beverages particularly useful for an appetite decline and restoration.

In addition, using palm sugar as a sweetener instead of sugar can provide a similar sweetness while keeping the blood glucose index much lower, so that the blood glucose control effect can be expected. This is a nutritional supplement suitable for sports players and diabetics who need to maintain blood glucose for a long time It can be said to be a drink of character.

In addition, the beverage composition according to the present invention maximizes the disadvantages of each component as much as possible and maximizes shelf life by appropriately mixing natural ingredients, thereby achieving convenience in distribution and cost reduction.

The present invention provides a beverage composition having excellent storage stability, comprising red ginseng extract, moringa extract, yucca extract, gugija extract, corn oil extract, marshmallow extract, palm sugar, and purified water.

Red ginseng used in the present invention is processed by the conventional numerical method and is prepared by boiling and drying ginseng. During the steaming and drying process, secondary ginseng components are changed, so that ginsenosides, which are not present in fresh ginseng and white ginseng, are newly produced. And most of the known active ingredients are extracted by only the two-step process, so that it can be very efficient in terms of cost in case of mass production.

The Moringa leaves used in the present invention are cultivated in Indian indigenous or indigenous origin, especially Moringa Oleifera . Moringa contains a lot of nutrients, and it has various nicknames such as miraculous plants, unripe trees, nutrients rich in natural foods, and natural multivitamins. Recently, anti-cancer and anti-allergic effects have been studied.

Yeoju is not good appetite due to the heat or poor physical condition when you eat Yeoju bitter taste stimulates the stomach, stimulates the secretion of digestive juices to stimulate appetite, plant insulin helps to burn sugar in the liver and glucose in the body It is known that dietary yeast is effective in dieting because it promotes fat burning because it has conjugated linoleic acid in seeds of Yeoju. However, it is rarely used as a food material because of strong bitter taste.

The gujuga used in the present invention contains various inorganic ingredients together with betaine, zeaxanthin, carotene, thiamine, vitamin A, B1, B2, C, It has been known to be effective in preventing and treating adult diseases such as hypertension, angina pectoris, arteriosclerosis and diabetes, and is also known to have an effect of protecting the eyesight It is said to be excellent.

Cornifructus used in the present invention is mainly used as alcohol or tea material, which is a seedling tree or a deciduous tree. It is used for medication such as polyuria, back pain, tinnitus, pulmonary tuberculosis, hypertension, anticancer, antibacterial and nervous breakdown treatment do.

As used in the present invention, McMundong is a perennial herb that is grown in the shade of the mountain, and is a typical medicine for seeing the root of the root, and has been used for dry cough,

The Palm Sugar used in the present invention is a non-amorphous sugar made from the sap of Palm tree flowers, which is produced by boiling the water collected from palm tree flowers grown in tropical climate, followed by condensation and drying. It has been known that it is produced in small farms because it is difficult to mass-produce, and that it does not use pesticides or chemical fertilizers at all during production. However, palm sugar is very low in blood sugar index than brown sugar, brownish, and sugar content is known to be similar to white sugar. Palm Sugar contains many natural ingredients such as antioxidant polyphenols, potassium, iron, and vitamins B1, B2, B3, and B6. So, unlike white sugar, natural minerals and vitamins can be ingested. Excessive refined white sugar intake can lead to child developmental disabilities, and as such, Palm Sugar is expected to be a functional sweetener that will replace white sugar in the future. Palm sugar is a sweetener, especially because it has a relatively low blood glucose level and maintains long-term blood glucose stability. Therefore, it can be very useful as a sweet food material especially for people with diabetes or people with high diabetes.

However, when these functional natural products are used too much, side effects occur and the texture is too strong, so that it is very limited to be used as a material for processed foods such as beverages. The present invention has been devised to find an optimal method for preparing beverages that can solve the problem of usability to such processed foods.

In the meantime, the method for preparing a beverage composition having excellent storage stability of the present invention comprises the steps of: (a) preparing red ginseng by pretreating fresh ginseng; (b) preparing the red ginseng extract by extracting the pretreated red gins 2 to 4 times at a temperature of 85 to 95 캜 for 6 to 10 hours; (c) washing the meringue leaves and then extracting the meringue extract at a temperature of 85 to 95 ° C for 2 to 4 times for 6 to 10 hours; (d) washing the yeast, and then extracting the yeast extract for 2 to 4 times at a temperature of 85 to 95 ° C for 6 to 10 hours; (e) washing gugija, corn oil and ginseng root, respectively, and then extracting gugija, corn oil and ginseng extract at a temperature of 85 ~ 95 ℃ for 1 ~ 3 times for 6 ~ 10 hours; (f) preparing a beverage composition by mixing the red ginseng extract, the moringa extract, the yujoo extract, the corn gum extract, the corn oil extract, the corn germ extract and the palm sugar in purified water; And (g) sterilizing the beverage composition.

According to a more preferred embodiment of the present invention, the red ginseng extract is preferably contained in an amount of 3 to 5% by weight based on the total beverage composition. When the content of the ginsenoside is less than 3% by weight based on 60% And the effect of improving physiological activity is insignificant. If it is more than 5% by weight, it can not be expected to greatly change in terms of effects due to nutritional and pharmacologically active ingredients. Solid content refers to the amount of solids dissolved in liquids, and it is stipulated that it can only be used as a material for health functional foods when it is enriched by more than 60% in the current Food Manufacturing Law.

According to a preferred embodiment of the present invention, the pretreatment in step (a) comprises: (a-1) washing ginseng, firstly boiling at 130 to 140 ° C for 12 hours, and then drying; And (a-2) drying the dried ginseng at a temperature of 130 to 140 ° C for 8 hours and then drying the dried ginseng.

Specifically, in step (a), red ginseng can be prepared by pre-drying and drying the raw ginseng in steps (a-1) and (a-2) as described above in order to pre-treat ginseng. The ginsenoside components such as Rb1, Rb2, Rg3, and Rd, which are the active ingredients of most known red ginseng, can be extracted only by such a two-step steaming and drying process, and accordingly, there is an advantage in terms of process and cost. At this time, the Rg3 ratio increases as the distribution continues. In this case, it is desirable to utilize the Rg3 ratio at an appropriate level considering cost-effectiveness. If the steaming temperature is lower than 130 ° C, the drying time may increase and the manufacturing time may become longer. When the steaming temperature is higher than 140 ° C, the shape of the fresh ginseng may be disturbed, resulting in problems in the merchantability of the manufactured product.

According to a more preferred embodiment of the present invention, in the step (a-1), the water content of the ginseng is dried to 30 to 35%, and the moisture content of the ginseng is 14% or less in the step (a- It may be drying. This is because it is possible to induce the change of the functional ingredient through repetitive spraying and curling process, and it is preferable to dry the red ginseng so that the water content of the final red ginseng is 14% or less.

According to a more preferred embodiment of the present invention, in the step (b), the pre-treated red ginseng is extracted 2 to 4 times at a temperature of 85 to 95 ° C for 6 to 10 hours to obtain a red ginseng extract having a solid content of 60 to 99% Can be prepared. At this time, if the extraction temperature is less than 85 캜, the extraction temperature may be too low to allow the functional ingredient to flow well. If the extraction temperature is more than 95 캜, the functional ingredient may deteriorate due to the high temperature.

The moringa region used in the present invention can be limited to leaves that are most effective among leaves, stems, and roots.

Hereinafter, the present invention will be described in more detail by way of examples.

Experimental Example 1: Sensory evaluation of Moringa extract and Yeast extract according to the solid content

The ginseng was washed and screened twice, and the red ginseng was pre - treated twice at 90 ℃ for 3 hours to obtain red ginseng extract of 55%, 60% and 65%. In addition, the moringa leaves, stems, and seeds were prepared, dried, added at a weight ratio of 10 times to each weight, and extracted three times at 90 ° C for 8 hours. In addition, Yeoju extracts were prepared by extracting Yeoju fruit three times at 90 ℃ for 8 hours. All of these extracts were stored in a refrigerator at 4 ° C.

However, because Yeoju has a special bitter taste, it is difficult to utilize it as a food material because of its very low texture. The test was performed on a scale of 9 points. A total of 40 subjects were enrolled, ranging in age from 20 to 50.

The extracts were prepared in the same manner as described above to prepare liquid extracts of Moringa and Yeoju which had solid contents of 4%, 5%, 10%, 15% and 20%. In the present experiment, the solid content of 4% by weight of the moringa extract and 96% by weight of purified water, 6% by weight of the yeast extract of the above solid content and 94% by weight of purified water were mixed to give three sensory properties such as no bitter taste, Respectively.

Moringa extract test results Solids content 4% 5% 10% 15% 20% A bitter taste 8.6 8.7 8.5 8.5 6.5 Good fragrance 4.2 5.3 5.9 7.9 4.2 Comprehensive preference 6.3 7.1 6.9 8.5 5.6

According to the above Table 1, the moringa extract showed a sharp increase in bitter taste in the case of using the solid content of more than 20%, and the sensation was deteriorated rapidly beyond the good degree and the concentration was inadequate to be used as a drink as a whole Respectively.

On the other hand, in the case of using the Moringa extract having a solid content of 15%, it was found that not only the degree of bitter taste but also the smell was good, and it was the most suitable in total. Therefore, to use Moringa as a beverage, it was found that the solids content of 4% by weight and the solids content of 15% were optimum.

Results of Yeoju extract Solids content 4% 5% 10% 15% 20% A bitter taste 8.6 5.0 4.5 4.1 3.2 Good fragrance 8.8 6.2 5.3 2.6 1.5 Comprehensive preference 8.7 6.1 5.4 3.6 2.2

On the other hand, the sensory evaluation with dilution of the above extract was carried out as shown in Table 2. In other words, the bitterness of Yeoju was significantly increased when the solid content exceeded 4%. Especially, it was confirmed that the solid content of the Yeoju decreased rapidly as the solid content exceeded 10%.

On the other hand, when the solid content was 4%, it was found to be most suitable for flavor and general preference even though it had the least bitter taste. It was confirmed that 4% of the standard solid content of 6 wt.

Experimental Example 2: Evaluation of DPPH radical scavenging ability of red ginseng extract, moringa ginseng extract and yeast extract

In order to confirm DPPH radical scavenging ability of red ginseng, moringa and yujoo extract, 100 μl of 0.1 mM DPPH solution and 200 μl of each sample were mixed and reacted at room temperature and darkness for 1 hour, and the absorbance was measured at 517 nm. The results are shown in Tables 3, 4 and 5 below.

DPPH radical scavenging ability (%) of red ginseng extract division Red ginseng extract Average Standard Deviation 55% solids 85.2 1.3 60% solids 98.6 1.4 65% solids 99.6 0.9

DPPH radical scavenging ability (%) of moringa extract division Moringa leaf extract Moringa stem extract Moringa seed extract Average Standard Deviation Average Standard Deviation Average Standard Deviation 10% solids content 17.2 0.8 5.3 0.6 15.2 1.2 15% solids 26.8 1.1 10.3 0.9 22.3 0.9 20% solids 28.0 0.5 11.2 1.4 25.4 0.8

DPPH Radical Scavenging Activity of Yeast Extract (%) division Yeoju extract Average Standard Deviation 3% solids 3.7 1.3 Solid 4% liquid 6.5 1.1 5% solids 7.2 0.9

According to the results of Tables 3, 4 and 5, the red ginseng extract showed a large difference from the solid content 55% extract at 60% of the solid content, which is the limit of the functional food, but only a slight difference from the 65% 60% showed optimal cost effectiveness in radical scavenging ability.

As a result of investigation of radical scavenging ability of moringa and lute juice extracts, the moring matter showed the best cost effectiveness in 15% solids and 4% solids, respectively, as shown in Tables 4 and 5.

Based on the results of the investigation, it will be possible to optimize the preparation method of beverages using these components.

Production Example 1: Preparation of red ginseng extract

250 g of fresh ginseng was carefully selected and purchased and washed to remove foreign matter. Then, the mixture was subjected to a screening process and steamed at 130 ° C to 140 ° C for 12 hours (first steaming). The above-mentioned firstly mixed ginseng was dried until its moisture content reached 30% to 35%, and then re-steamed (secondary roughening) at 135 ° C for 8 hours and dried to have a water content of 14% or less to prepare red ginseng Respectively. The red ginseng thus prepared was placed in an extractor and heated to a temperature of 85 ° C to 95 ° C so that the functional ingredient would not be destroyed, and was concentrated to a solid content of 60%.

Production Example 2: Preparation of Moringa and Yeast extract

200 g of each of the meringa leaves and mare leaves were added and purified water was added at a weight ratio of 10 times and heated at 85 ° C to 95 ° C for 8 hours or longer to concentrate the solids to 15% and 4%, respectively, Respectively.

Production Example 3: Preparation of Gugija, Sansui and Mukmun Dong extracts

200 g of corn syrup, corn oil, and corn syrup were washed, respectively, and purified water was added at a weight ratio of 10 times, and the mixture was heated at a temperature of 85 ° C to 95 ° C for 8 hours or more to obtain solid contents of 10%, 10% Respectively.

Experimental Example 3: Evaluation of DPPH free radical scavenging ability of beverage

In order to confirm the DPPH free radical scavenging ability of the beverage, the extracts prepared in Preparation Examples 1 to 3 were mixed as shown in Table 6 below to prepare an experimental sample. Then, 100 μl of 0.2 mM DPPH (99% methanol solution) And the mixture was incubated at room temperature for 1 hour in a dark place, and absorbance was measured at 517 nm. The results are shown in Table 7 below.

Sample composition ratio
(weight%) Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Red ginseng extract 4.00 0.35 1.00 7.00 5.00 Moringa extract 4.00 1.00 0.50 3.00 5.00 Yeoju extract 6.00 1.00 2.00 4.00 11.00 Residual water 86.00 97.65 96.5 86.00 79.00

division Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 DPPH scavenging ability (%) 56 ± 0.91 9 ± 0.69 12 ± 0.36 33 ± 0.52 41 ± 0.74

According to the results shown in Table 7, in the effect of eliminating the free radicals harmful to human body, the extracts prepared by the methods of Production Examples 1 to 3 were 4% by weight, 4% by weight, And 6% by weight, exhibited the most excellent effects. Compared with Comparative Examples 3 and 4 in which one of the above three components is excessively large, the effect of Example 1 is remarkable, and it can be seen that the blending ratio of the three components has a technical characteristic.

Experimental Example 4: Evaluation of storage stability of beverage

For each of the extracts prepared by the methods of Preparation Examples 1 to 3, the extract was mixed with purified water in a predetermined ratio as shown in Table 8 below, and palm sugar, which relatively lowers the blood glucose level, was added in an appropriate amount as a sweetener instead of sugar. That is, a mixture of 4% by weight of red ginseng extract, 4% by weight of moringa extract, 6% by weight of yucca extract, 4% by weight of gugija extract, 4% by weight of corn oil extract, 3% To prepare a beverage composition of Example 2. In order to compare with Example 2, Comparative Examples 5 to 8 were prepared as shown in Table 8 by varying the blending ratios of the above extracts. The mixture of Example 2 and Comparative Examples 5 to 8 was firstly sterilized for 5 minutes by raising the temperature to 90 DEG C in a mixing tank and then secondarily sterilized for 15 seconds at a temperature of 105 DEG C with a hot sterilizer (HTST) , Which was packed in a retort pouch and then quenched to prepare a beverage in a 70ml package. The beverage was left in the open state at 24 ° C in the unopened state. After 4 weeks of storage, the total number of bacteria (food poisoning bacteria) Were measured and the period of circulation at room temperature was investigated. The results are shown in Table 9 below.

Sample composition ratio
(weight%) Example 2 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Red ginseng extract 4.00 0.35 1.00 7.00 5.00 Moringa extract 4.00 1.00 0.50 3.00 5.00 Yeoju extract 6.00 1.00 2.00 4.00 11.00 Gugija 4.00 1.00 2.00 3.00 5.00 Corn oil 4.00 1.00 2.00 3.00 5.00 McMundong 3.00 1.00 1.50 2.00 4.00 Palm Sugar 8.00 8.00 8.00 8.00 8.00 Purified water 67.00 86.65 83 70.00 57 total 100 100 100 100 100

Category (Unit: cfu / ml) 1 week 2 weeks 3 weeks 4 weeks Example 2 0 0 0 0 Comparative Example 5 0 0 0 2 Comparative Example 6 0 0 0 One Comparative Example 7 0 0 0 0 Comparative Example 8 0 0 0 0 Unit: cfu / ml (colony forming unit)
(Legal standard is less than 100 cfu / ml)

According to the results of Table 9, Example 2 and Comparative Examples 7 and 8 showed very good storage stability because all of the beverage composition components of the present invention such as red ginseng have high antioxidative and polyphenol contents, And in particular, it can be confirmed that the embodiment is optimized to the minimum mixing ratio at which the storage stability can be expected.

Experimental Example 5: Evaluation of sensory properties of beverage

The sensory evaluation was carried out on Example 2 and Comparative Examples 5 to 8. In the evaluation, 40 people were assigned to the age group (20s, 30s, 40s, 50s each 10 persons), and the items were evaluated on a scale of 5 points and the average value was calculated. The results are shown in Table 10 below. The higher the score, the better the evaluation result. Each evaluation item is as follows.

[Evaluation standard]

A score of 2.0 or less is not very good.

It is estimated that 2.1 ~ 3.0 points are slightly lacking.

3.1 ~ 4.0 points are generally evaluated as good

A score of 4.1 to 5.0 is very good

division Example 2 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 bitter 4.3 4.1 1.0 0.9 1.1 incense 4.9 3.1 3.0 2.9 1.2 zest 4.7 3.6 2.5 1.0 2.1 Comprehensive preference map 4.8 3.7 3.0 2.2 2.8

 According to the results of Table 10, it was found that the bitter taste was the least in Example 2, and the flavor, flavor, and overall taste were all the most favorable compared with the compositions of Comparative Examples 5 to 8, .

Claims (2)

250 g of fresh ginseng was washed and steamed for 12 hours at 130 ° C to 140 ° C to dry the moisture content at 30% to 35%, and then rehydrated at 130 ° C to 140 ° C for 8 hours. Red ginseng dried to a moisture content of 14% Into a red ginseng extractor and concentrating the red ginseng extract to a solid content of 60% at a temperature of 85 to 95 캜;
200 g of Moringa leaves are washed and then purified water is added at a weight ratio of 10 times of Moringa leaves and heated at 85 to 95 캜 for 8 hours or longer to concentrate the extract until the solid content reaches 15%
And 200 g of purified water, followed by addition of purified water at a weight ratio of 10 times that of Yeoju, followed by heating at 85 ° C to 95 ° C for at least 8 hours to concentrate the solid until the solid content reaches 4%;
200 g of gugija was added, and purified water was added at a weight ratio of 10 times the weight of gugija, followed by heating at 85 캜 to 95 캜 for 8 hours to concentrate the gugija extract until the solid content reached 10%;
The purified water is added at a weight ratio of 10 times the weight of the marine oil, and the mixture is heated at 85 ° C to 95 ° C for at least 8 hours to concentrate until the solid content reaches 10%;
200 g of mangmun-dong is washed, and purified water is added at a weight ratio of 10-fold of the mung-mung-dong, and the mixture is heated at 85 to 95 캜 for 8 hours or longer to concentrate the solid until the solid content reaches 3%
4% by weight of red ginseng extract, 4% by weight of moringa extract, 6% by weight of yucca extract, 4% by weight of gugija extract, 4% by weight of corn oil extract, 3% , And the mixture was first sterilized at 90 DEG C for 5 minutes and then subjected to secondary pasteurization at 105 DEG C for 15 seconds to fill the retort pouch and then quenched to prepare a beverage having excellent storage stability A beverage made by the manufacturing method of claim 1