KR100617500B1 - Process of preparing concentrate for herb drink from herbal materials - Google Patents
Process of preparing concentrate for herb drink from herbal materials Download PDFInfo
- Publication number
- KR100617500B1 KR100617500B1 KR1020000066206A KR20000066206A KR100617500B1 KR 100617500 B1 KR100617500 B1 KR 100617500B1 KR 1020000066206 A KR1020000066206 A KR 1020000066206A KR 20000066206 A KR20000066206 A KR 20000066206A KR 100617500 B1 KR100617500 B1 KR 100617500B1
- Authority
- KR
- South Korea
- Prior art keywords
- herbal
- weight
- parts
- ultrafiltration
- bar
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 11
- 239000006049 herbal material Substances 0.000 title claims description 7
- 239000012141 concentrate Substances 0.000 title claims description 6
- 230000008569 process Effects 0.000 title description 4
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 24
- 235000008504 concentrate Nutrition 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 235000008434 ginseng Nutrition 0.000 claims description 17
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 16
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 14
- 240000006079 Schisandra chinensis Species 0.000 claims description 13
- 235000008422 Schisandra chinensis Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 241001061264 Astragalus Species 0.000 claims description 12
- 235000006533 astragalus Nutrition 0.000 claims description 12
- 238000000605 extraction Methods 0.000 claims description 12
- 210000004233 talus Anatomy 0.000 claims description 12
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 11
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 11
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 11
- 229940010454 licorice Drugs 0.000 claims description 11
- 241000202807 Glycyrrhiza Species 0.000 claims description 10
- 240000001008 Dimocarpus longan Species 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000012528 membrane Substances 0.000 claims description 9
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 8
- 239000012466 permeate Substances 0.000 claims description 8
- 235000000235 Euphoria longan Nutrition 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
- 239000011707 mineral Substances 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 241000208340 Araliaceae Species 0.000 claims 3
- 244000303040 Glycyrrhiza glabra Species 0.000 claims 1
- 241000411851 herbal medicine Species 0.000 abstract description 11
- 244000005700 microbiome Species 0.000 abstract description 10
- 229920002472 Starch Polymers 0.000 abstract description 8
- 235000019698 starch Nutrition 0.000 abstract description 8
- 239000008107 starch Substances 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 235000019621 digestibility Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 235000009973 maize Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 description 17
- 240000004371 Panax ginseng Species 0.000 description 14
- 239000000284 extract Substances 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 241001247821 Ziziphus Species 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 229920002492 poly(sulfone) Polymers 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 230000002209 hydrophobic effect Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003792 electrolyte Substances 0.000 description 2
- 230000004907 flux Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 229940124595 oriental medicine Drugs 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 235000011496 sports drink Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000255789 Bombyx mori Species 0.000 description 1
- 208000014181 Bronchial disease Diseases 0.000 description 1
- 235000000525 Dimocarpus longan Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000008917 Glycyrrhiza uralensis Species 0.000 description 1
- 235000000554 Glycyrrhiza uralensis Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000002789 Panax ginseng Nutrition 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 239000008361 herbal raw material Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 206010027175 memory impairment Diseases 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000015206 pear juice Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- 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
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/46—Spray-drying
-
- 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
- A23L5/51—Concentration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 생약 재료부터 건강음료 농축물을 제조하는 방법에 관한 것으로, 상세하게는 생맥산 재료를 분쇄하여 추출하고 한외여과함으로써 생산성을 높이고 미생물과 전분질을 효과적으로 제거하여 제품의 소화율과 탁도를 개선한, 풍미가 우수하고 고영양인 한방음료 농축물의 제조방법을 제공한다.The present invention relates to a method for producing a health beverage concentrate from herbal medicines, and more particularly, by grinding and extracting raw maize materials and ultrafiltration to increase productivity and effectively remove microorganisms and starch, thereby improving digestibility and turbidity of products. Provided is a method for producing herbal beverage concentrates with excellent flavor and high nutrition.
Description
도 1은 본 발명의 한방음료 농축물의 제조공정을 나타내는 공정도이다.1 is a process chart showing the manufacturing process of the herbal beverage concentrate of the present invention.
본 발명은 생약 재료로부터 한방음료 농축물을 제조하는 방법에 관한 것으로, 상세하게는 황기, 오미자, 맥문동, 인삼, 감초, 대추, 및 용안육 등을 포함하는 생약 재료를 최적의 조건에서 추출, 여과하여 생산성을 높이고 현대인의 기호에 맞도록 제조하는 것을 특징으로 하는 건강음료 농축물의 제조방법에 관한 것이다.The present invention relates to a method for producing a herbal beverage concentrate from herbal medicines, and in detail, extracts and filters herbal medicines including optimal ingredients such as Astragalus, Schisandra chinensis, Macmundong, Ginseng, Licorice, Jujube, Longan meat and the like. It relates to a method for producing a healthy beverage concentrate, characterized in that to increase the productivity and manufacture to suit the taste of modern people.
최근 보건복지부가 1998년-1999년 전국 1만 2천 가구 3만 9천명을 대상으로 실시한 국민건강조사 결과에 따르면 우리나라 사람의 건강 수명은 64.3세, 평균 수명은 74.4세로 나타나 한국인이 평균 10년 이상을 각종 질병으로 시달리고 있는 것으로 보고되었으며, 질병으로 인한 국민 경제 손실액도 연간 6조 5천억원으로 치료보다는 예방을 통한 건강유지가 무엇보다도 중요하게 대두되고 있다.According to the recent results of the National Health Survey conducted by the Ministry of Health and Welfare from 12,000 households to 39,000 people in 1998-1999, Koreans have an average lifespan of 64.3 years and an average lifespan of 74.4 years. It has been reported that it is suffering from various diseases, and the national economic loss caused by the disease is also 650 trillion won per year, and maintaining health through prevention is more important than treatment.
또한 식생활의 서구화와 영양불균형, 생활환경 변화로 인해 비만, 당뇨, 고 혈압, 동맥경화 등 현대의학으로는 완치가 어려운 각종 질병으로 인해 건강에 대한 관심이 국내 뿐만 아니라 세계 각국에서 중요한 사회문제가 되고 있다.In addition, due to the westernization of diet, nutritional imbalance, and changes in living environment, health care is becoming an important social problem not only in Korea but also in many countries around the world due to various diseases that are difficult to cure by modern medicine such as obesity, diabetes, high blood pressure, and arteriosclerosis. have.
그 가운데 새로운 대안으로서, 동양의 전통적인 한방 식품이 등장하고 있다. 전세계적으로 한약재 시장은 약 800억 달러-1000억 달러로 추정된다. 미국의 경우 1999년 한약재를 이용한 건강식품 시장규모는 약 44억 달러로 매년 10-12% 성장세를 보이며 주로 면역력 증강, 혈액순환촉진, 스트레스 해소를 목적으로 한 상품들이 차, 음료, 캡슐형태로 판매되고 있고 일본은 1997년 22억 달러, 유럽은 67억 달러를 형성하면서 급격한 성장을 하고 있다. As a new alternative, oriental traditional herbal foods are emerging. The global market for herbal medicines is estimated at between $ 80 billion and $ 100 billion. In the US, the market for health foods using herbal medicines in 1999 was about $ 4.4 billion, growing 10-12% annually. Products mainly for the purpose of boosting immunity, promoting blood circulation, and relieving stress are sold in the form of tea, drinks, and capsules. Japan is growing rapidly, forming $ 2.2 billion in 1997 and $ 6.7 billion in Europe.
이 가운데, "생맥산"은 오미자, 맥문동, 인삼에 황기 또는 감초를 가한 자양식품으로서, 동의보감에 따르면 "여름철 식수 대용으로 마시면 사람으로 하여금 기력이 용출하고 생생해진다. 오미자, 맥문동, 인삼이 맥을 나게 하는 것인데 맥이란 즉, 원기이다"라고 수록된 대표적인 여름철 음료이다. 따라서 생맥산 음료는 직장인이나 공부하는 학생들에게 체력이 소모되고 더위가 끝나고 건조해지는 가을에 찾아오는 기관지 질환을 예방할 수 있는 현대인에게 좋은 건강음료이다.Among them, "Saeng Mae-san" is a nourishment product that adds Astragalus or licorice to Schisandra chinensis, Macmun-dong, and ginseng, and according to the agreement, "If you drink it as a substitute for drinking water in summer, people will elute and vibrate." Mac is a refreshing summer drink. " Therefore, draft beer is a good health drink for modern people who can prevent bronchial diseases that occur in the autumn when the workers are exhausted and heat and dry.
상기와 같이, 생맥산은 우리나라 고유의 음료로서 생리활성기능 조절 음료로 특화가 가능하다.As described above, draft malt can be specialized as a beverage unique in Korea as a beverage physiologically active function.
현재까지 생맥산 원료를 활용하여 나온 음료는 특허공고 1995-1452호, 특허등록 10-0197894호, 및 특허공개 2000-3705호 등이 있다. Up to now, beverages using raw malt acid include Patent Publication No. 1995-1452, Patent Registration No. 10-0197894, and Patent Publication No. 2000-3705.
특허공고 1995-1452호는 생맥산과 전해질을 병용한 스포츠 음료의 제조방법에 관한 것인데, 이는 인삼, 오미자, 맥문동을 1:1:2 중량비로 혼합한 후 탈염증류 수를 가하여 80℃의 수욕상에서 4시간 추출을 2회 반복한 후 모아진 추출액을 여과하고 100℃, 23mmHg 기압 조건하에서 20-22Bx까지 감압 농축하여 얻은 엑스를 탈염증류수에 녹이고, 여기에 기호에 따라 과당, 포도당 및 기타 당을 적당량 첨가한 다음 KCl 및 NaCl 기타 전해질 보충제를 첨가하여 삼투압이 260-380mOsm/Kg이 되도록 조절하여 이루어지는 스포츠 음료를 개시하고 있다. Patent Publication No. 1995-1452 relates to a method for producing a sports beverage using a combination of raw malt acid and an electrolyte, which is mixed with ginseng, schisandra chinensis and macmundong in a 1: 1: 2 weight ratio, and then added with demineralized distilled water. After the extraction was repeated twice, the collected extract was filtered and concentrated under reduced pressure to 20-22Bx at 100 ° C. and 23 mmHg atmospheric pressure. The extracted X was dissolved in deionized water, and an appropriate amount of fructose, glucose and other sugars were added thereto according to preference. The following describes the addition of KCl and NaCl and other electrolyte supplements to adjust the osmotic pressure to 260-380 mOsm / Kg.
또한 특허등록 10-0197894호는 상기 특허의 생맥산 음료에 인삼 대신 황기, 감초 및 대추를 사용하고 배과즙을 첨가하여 제조한 스포츠 음료를 개시하고 있으며, 특허공개 2000-3705호는 인삼, 대추, 구기자, 오미자, 황기, 및 백복령 등을 비롯한 여러 가지 한방 원료를 배합하여 제조한 스포츠 음료를 개시하고 있다. In addition, Patent Registration No. 10-0197894 discloses a sports drink prepared by using Astragalus, licorice and jujube instead of ginseng in the draft liquor drink of the patent and adding pear juice, and Patent Publication No. 2000-3705 discloses ginseng, jujube, wolfberry Disclosed is a sports drink prepared by blending various herbal raw materials, including Schisandra chinensis, Astragalus, and Paekbokyeong.
그러나 상기 특허들은 기존에 생약 재료로 사용되고 있는 몇가지 재료를 사용하여 추출->농축->여과->살균->포장의 통상의 제조방법을 거쳐서 제조했을 뿐, 효과적인 제조를 위한 어떠한 제조 방법도 개시하고 있지 않다. 즉, 상기 특허들에서 개시하고 있는 공정은 원료를 분쇄하지 않으므로 추출율 저하로 인해 생산성이 낮으며, 침전물을 동결여과 방법으로 제거함으로써 동결에 따르는 에너지 비용이 높은 단점이 있다. However, the above patents have been made through a conventional manufacturing method of extraction-> concentration-> filtration-> sterilization-> packaging using several materials which are conventionally used as herbal materials, and disclose any manufacturing method for effective preparation. Not. That is, the process disclosed in the above patents do not pulverize the raw material, so the productivity is low due to the extraction rate is lowered, there is a disadvantage that the energy cost of freezing by removing the precipitate by the freeze filtration method.
또한 생약 원료로부터 나올 수 있는, 소화율과 제품의 품질에 영향을 주는 전분질이 완전히 제거되지 않기 때문에 소화기능이 약한 사람에게는 오히려 부담이 될 수 있으며, 전분질은 또한 음료를 탁하게 하며 침전의 원인이 되어 유통 중 완제품의 품질에 영향을 주므로 공정 중 제거가 필수적이다.In addition, starch, which affects digestibility and product quality, which may come from herbal ingredients, is not completely removed, which can be a burden for people with weak digestive function. Starch can also cause beverages to become cloudy and precipitate. In-process removal is essential because it affects the quality of the finished product.
또한 생약 재료를 가공하여 상품화 할 때 우려되는 문제 중의 하나가 미생물 인데, 이러한 미생물, 특히 토양유래 미생물은 통상의 음료살균조건에서는 살균이 어려운 내열성 미생물로 알려져 있으므로, 음료의 맛과 영양을 손상시키지 않으면서 미생물을 효과적으로 제거할 수 있는 수단이 필요한 실정이다. In addition, one of the concerns when processing and commercializing herbal medicines is microorganisms. These microorganisms, especially soil-derived microorganisms, are known as heat-resistant microorganisms that are difficult to sterilize under normal beverage disinfection conditions. Therefore, there is a need for a means to effectively remove microorganisms.
따라서, 본 발명의 목적은 한방 음료의 제조 공정 중 추출액 내 전분질과 미생물을 효과적으로 제거하여 맛과 풍미가 우수할 뿐만 아니라 고영양인 한방음료 농축물을 제조하는 방법을 제공하는데 있다. Accordingly, it is an object of the present invention to provide a method for producing a highly concentrated herbal beverage concentrate as well as excellent taste and flavor by effectively removing starch and microorganisms in the extract during the manufacturing process of herbal beverages.
상기의 목적을 달성하기 위해 본 발명은, The present invention to achieve the above object,
생약 재료를 혼합하여 분쇄하는 단계, 분쇄된 재료에 전체 원료 중량의 5~10배의 정제수를 가하는 단계, 상기 혼합된 재료를 80 - 150℃에서 1-3시간 동안 순환추출을 행하는 단계, 상기 추출된 것을 고액분리 하여 여과액을 얻는 단계, 상기 얻어진 여과액에 대해 한외여과를 행하는 단계, 및 회수된 투과액을 농축하는 단계를 포함하는 것을 특징으로 하는, 투명하고 각종 활성성분이 풍부한 한방음료 농축물의 제조방법을 제공한다.Mixing and grinding the herbal ingredients, adding purified water 5 to 10 times the total weight of the raw materials to the ground material, circulating extraction of the mixed material at 80-150 ° C for 1-3 hours, and extracting To obtain a filtrate by solid-liquid separation, the ultrafiltration of the filtrate thus obtained, and the step of concentrating the recovered permeate, transparent and various active ingredient enriched herbal drink concentration Provided are methods for preparing water.
이 때, 상기 생약 재료는 인삼, 오미자 및 맥문동을 포함하는 생맥산 재료인 것이 바람직하다.At this time, it is preferable that the herbal material is a raw vegetation material including ginseng, Schisandra chinensis and Macmundong.
또한, 상기 생약 재료는 황기, 오미자, 맥문동, 인삼, 감초, 대추 및 용안육을 포함하는 것이 바람직하다. 이 때, 상기 생약 재료의 배합비는 황기 10-30중량부, 오미자 10-30중량부, 맥문동 10-50중량부, 인삼 5-30중량부, 감초 5-15중량부, 대추 5-15중량부, 및 용안육 5-30중량부인 것이 바람직하다.In addition, the herbal material preferably contains Astragalus, Schisandra chinensis, Macmundong, Ginseng, Licorice, Jujube and Longan meat. At this time, the blending ratio of the herbal medicine is 10-30 parts by weight of Astragalus, 10-30 parts by weight of Schisandra chinensis, 10-50 parts by weight of Macmundong, 5-30 parts by weight of ginseng, 5-15 parts by weight of licorice, 5-15 parts by weight of jujube It is preferable that it is 5-30 weight part of dragon meats.
상기 제조방법에서, 한외여과의 조건은, 온도는 45℃~60℃이고, 여과막은 GR 타입이고, 분획분자량은 20,000~50,000 달톤이고, 주입 압력(inlet pressure)은 2.5 bar 내지 6 bar이고, 그리고 배출 압력(outlet pressure)은 1.5 bar 내지 4 bar인 것이 바람직하다.In the above production method, the conditions of ultrafiltration, the temperature is 45 ℃ ~ 60 ℃, the filtration membrane is GR type, the molecular weight fraction is 20,000 ~ 50,000 Daltons, the inlet pressure is 2.5 bar to 6 bar, and The outlet pressure is preferably 1.5 bar to 4 bar.
또한 본 발명의 한방음료 농축물의 제조방법은, 상기 농축 단계를 거쳐 제조된 농축물에 비타민과 미네랄을 첨가하는 단계를 더 포함할 수 있다.In addition, the preparation method of the herbal beverage concentrate of the present invention may further comprise the step of adding vitamins and minerals to the concentrate prepared through the concentration step.
또한 본 발명은 상기의 제조방법에 의해 만들어진 한방음료 농축물을 분무건조하여 분말 형태로 만든 한방음료 농축 분말을 제공한다.In another aspect, the present invention provides a herbal beverage concentrated powder made by spray-drying the herbal beverage concentrate prepared by the manufacturing method in the form of a powder.
이하, 본 발명을 좀 더 구체적으로 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명은 생약 재료를 음료화함에 있어서 발생되는 문제점을 해결하고자 한 제법 발명이므로, 본 발명의 한방음료 농축물 제조에 사용되는 생약 재료는 어떠한 생약 재료라도 이용할 수 있으나, 바람직하게는 "생맥산" 재료를 그 기초로 한다. Since the present invention is a manufacturing method to solve the problems that occur in the beverage of herbal medicines, the herbal medicines used in the herbal beverage concentrate preparation of the present invention can be used for any herbal medicine, but preferably "raw machinate" material. Based on that.
생맥산의 원료 중 하나로 사용되는 오미자(Schizandra chinesis Baill)는 한방에서는 보기보음약으로 널리 활용되는 원료로 중추신경계를 흥분시켜 강장작용과 누의 피로, 사고력, 기억력 회복에 도움을 주는 것으로 알려져 있다.Schizandra chinesis Baill, which is used as a raw material of raw malic acid, is widely used as a bodhisattva medicine in oriental medicine and is known to excite the central nervous system to help tonic, fatigue, silkworm fatigue, thinking and memory recovery.
그리고 맥문동(Liriopis platyphlla Wang et Tang)은 양음윤폐 양위생진제로서 폐를 보호하고 혈압을 내리는 기능이 있다.Liriopis platyphlla Wang et Tang is a positive sanitary hygiene agent that protects the lungs and lowers blood pressure.
또한 널리 알려진 인삼은 고려 인삼(Panax ginseng C.A. Meyer)의 뿌리로 대표적인 보기생진 자양강장 안신소갈약으로 세계적으로 알려진 중요한 한약재이다. Also widely known as ginseng is the root of Panax ginseng C.A. Meyer, an important Chinese herbal medicine known worldwide as a representative boiled boiled nourishment toxin.
"생맥산"이라 함은 상기 세 가지 한방원료에, 땀을 지나치게 많이 흘리는 것을 막아주고 혈압과 혈당을 저하시키는 기능을 지니는 황기(Astragalus memebranaceus Bge.)와 모든 약을 조화시키면서 청열해독, 윤폐지해에 효과가 있다는 감초(Glycyrrhiza uralensis Fish)를 첨가한 것을 말한다."Saengmaek-san" refers to all three medicines and Astragalus memebranaceus Bge., Which has the functions of preventing excessive sweating and lowering blood pressure and blood sugar, in all three medicines. Licorice (Glycyrrhiza uralensis Fish) is said to have added effect.
한편, 본 발명의 한방음료 농축물에 첨가되는 대추(Zizyphus jujuba var. inermis Rehd)와 용안육(Euphoria longana Stead.)은 단맛을 지니는 식품 소재로 식욕을 증진시키는 효과 외에 한방에서는 오래전부터 정신력을 강화시키면서 불면증, 건망증 등을 개선할 목적으로 많은 처방에 적용하여 온 것이다.On the other hand, jujube (Zizyphus jujuba var. Inermis Rehd) and longan meat (Euphoria longana Stead.) Added to the herbal beverage concentrate of the present invention is a food material having a sweet taste, in addition to the effect of enhancing appetite in oriental medicine, while strengthening mental power for a long time. It has been applied to many prescriptions for the purpose of improving insomnia and forgetfulness.
이러한 재료를 분쇄하여 5-10 배의 물과 혼합하여 추출을 행한 후, 고체잔사를 분리해 내고 여과액에 대해서 한외여과를 행하게 된다.The material is ground and mixed with 5-10 times water to extract the solid residue, and the ultrafiltration of the filtrate is performed.
종래의 한방음료 제조방법에서는 생약 재료를 분쇄하지 않고 그대로 사용하고 있는데, 그 이유는 인삼 등의 전분질 함량이 높은 재료들을 분쇄하여 추출할 경우 콜로이드 용액이 되므로 여과등의 조작에 어려움이 있으므로 원료를 그대로 추출할 수 밖에 없기 때문이다. 따라서 종래의 방법에 의할 경우 추출율이 낮을 수 밖에 없었다. In the conventional herbal beverage manufacturing method, the herbal ingredients are used as they are without grinding. The reason for this is that when grinding and extracting high starch contents such as ginseng, it is a colloidal solution. This is because you can only extract. Therefore, the extraction rate was low due to the conventional method.
그러나 본 발명에서는 한외여과를 통하여 상기 문제를 해결하고 있으므로, 원료를 분쇄하여 추출하는 것이 가능하게 되고 자연히 종래의 방법에 비하여 추출율이 월등히 높아지게 된다.However, in the present invention, since the above problem is solved through ultrafiltration, the raw material can be pulverized and extracted, and the extraction rate is naturally higher than that of the conventional method.
본 발명의 제조방법에서 행해지는 한외여과의 또다른 장점은 음료의 탁도 형성 물질을 경제적이며 효과적으로 제거할 수 있다는 점과, 원료에 오염된 세균 등 의 미생물을 효과적으로 제균할 수 있다는 점이다. Another advantage of the ultrafiltration performed in the production method of the present invention is that it is possible to economically and effectively remove turbidity-forming substances in beverages, and to effectively kill microorganisms such as bacteria contaminated with raw materials.
종래의 한방음료 제조방법에서는 여과를 행하기는 하였으나, 탁도 형성의 원인이 되는 침전물을 효과적으로 제거하지 못해 그 음료원액이 맑지 못하였고 나중에 부패의 원인이 되기도 하였으며, 또한 살균 방법에 있어서도 고온에서 살균할 수 밖에 없어 추출액 내의 영양소가 파괴되는 등의 단점이 있었다.In the conventional herbal beverage manufacturing method, although the filtration was performed, the beverage solution was not clear because it could not effectively remove the precipitate that caused the formation of turbidity, and later caused the decay. Inevitably, there were disadvantages such as the destruction of nutrients in the extract.
그러나, 본 발명에서와 같이 한외여과를 공정에 도입할 경우, 전분질이 제거되어 용액이 맑을 뿐 아니라 소화율이 높고, 낮은 온도에서 미생물의 제균이 가능하므로 제품의 풍미와 색상, 그리고 영양소 등을 유지하는데 유리한 점이 있다. 또한 폴리페놀류의 경우 기능성 물질로서 중요한데 추출액으로부터 분리 정제하여 불순물을 제거함으로써 폴리페놀류의 농도를 높일 수 있다. 이와 같이, 본 발명에서 한외여과가 완료된 추출물은 고유의 색을 유지하면서 투명한 액상으로 점성이 거의 없어 음료의 원료로 이용하기에 더할 나위 없이 좋은 조건을 갖는다. However, when the ultrafiltration is introduced into the process as in the present invention, the starch is removed to maintain the flavor, color, and nutrients of the product because not only the solution is clear but also the digestibility is high and the microorganism can be sterilized at a low temperature. There is an advantage. In addition, polyphenols are important as functional substances. The concentration of polyphenols can be increased by separating and purifying impurities from the extract to remove impurities. As described above, the extract of which ultrafiltration is completed in the present invention has very good viscosity to be used as a raw material of a beverage because it is almost viscous in a transparent liquid while maintaining a unique color.
또한 한약재 추출물을 이용한 음료 제조시에는, 사람들의 기호를 위해 향료, 무기질, 및 비타민 등을 첨가할 수 있다. In addition, when preparing a beverage using the herbal extracts, flavors, minerals, vitamins and the like can be added for the taste of people.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명한다. 하기하는 실시예는 본 발명의 이해를 더욱 돕기 위한 것이며, 본 발명의 범위를 한정하고자 하는 의도는 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples. The following examples are intended to further the understanding of the present invention and are not intended to limit the scope of the present invention.
실시예 1Example 1
황기, 오미자, 맥문동, 인삼, 감초, 대추, 용안육을 30%:10%:20%:10%:10%:6%:14%의 중량비로 혼합하여 100Kg으로 만든 후 1차 분쇄한다. 분쇄한 원료를 순환추출조로 이송하고 원료 중량의 7배의 정제수를 가수하여 100℃에서 2시간 열수추출 한다. 추출이 완료되면 분리기(Separator)를 통과시켜 고액분리하고, 회수된 여과액은 분획분자량 20,000의 폴리설폰계 소수성 한외여과막을 이용하여 주입 압력(inlet pressure) 4.0 bar, 배출 압력(outlet pressure) 3.5 bar로 한외여과한 후, 투과물 무게에 대해 0.1 중량%의 비타민 C를 첨가 후 65 bx까지 농축하여 농축물을 얻는다.Astragalus, Schisandra chinensis, Macmun-dong, Ginseng, Licorice, Jujube, Longan meat are mixed in a weight ratio of 30%: 10%: 20%: 10%: 10%: 6%: 14% to make 100Kg, and then pulverized first. The pulverized raw material is transferred to a circulating extraction tank, and purified water of 7 times the weight of the raw material is heated to extract hot water at 100 ° C. for 2 hours. After the extraction is completed, the liquid is separated by passing through a separator, and the recovered filtrate is inlet pressure of 4.0 bar and outlet pressure of 3.5 bar using a polysulfone hydrophobic ultrafiltration membrane having a molecular weight of 20,000 fractions. After ultrafiltration with, 0.1% by weight of vitamin C is added to the permeate weight and concentrated to 65 bx to obtain a concentrate.
실시예 2Example 2
황기, 오미자, 맥문동, 인삼, 감초, 대추, 용안육을 25%:10%:20%:10%:5%:15%:15%의 중량비로 혼합하여 100Kg으로 만든 뒤 1차 분쇄한다. 분쇄한 원료를 순환추출조로 이송하고 원료 중량의 10배의 정제수를 가수하여 100℃에서 2시간 열수추출 한다. 추출이 완료되면 분리기(Separator)를 통과하여 고액분리 하고, 회수된 여과액은 분획분자량 25,000의 폴리설폰계 소수성 한외여과막을 이용하여 주입 압력(inlet pressure) 4.0 bar, 배출 압력(outlet pressure) 3.5 bar로 한외여과한 후, 투과물 무게에 대해 0.2 중량%의 비타민 C를 첨가 후 70 bx까지 농축하여 농축물을 얻는다.Astragalus, Schisandra chinensis, Macmundong, Ginseng, Licorice, Jujube, Longan meat are mixed in a weight ratio of 25%: 10%: 20%: 10%: 5%: 15%: 15% to make 100Kg and then pulverized first. The pulverized raw material is transferred to a circulating extraction tank, and purified water of 10 times the weight of the raw material is heated to extract hot water at 100 ° C. for 2 hours. After the extraction is completed, the liquid is separated through a separator and the recovered filtrate is inlet pressure of 4.0 bar and outlet pressure of 3.5 bar using a polysulfone hydrophobic ultrafiltration membrane having a molecular weight of 25,000 fractions. After ultrafiltration with, 0.2 wt% of vitamin C relative to the permeate weight is added and concentrated to 70 bx to obtain a concentrate.
실시예 3Example 3
황기, 오미자, 맥문동, 인삼, 감초, 대추, 용안육을 10%:20%:40%:20%:5%:2.5%:2.5%의 중량비로 혼합하여 100Kg으로 만든 후 1차 분쇄한다. 분쇄한 원료를 순환추출조에 이송하고 원료 중량의 10배의 정제수를 가수하여 100℃에서 2시간 열수추출 한다. 추출이 완료되면 분리기(Separator)를 통과하여 고액분리 하고, 회수된 여과액은 분획분자량 50,000의 폴리설폰계 소수성 한외여과막을 이용하여 주입 압력(inlet pressure) 4.0 bar, 배출 압력(outlet pressure) 3.5 bar로 한외여과한 후, 투과물 무게에 대해 0.2 중량%의 비타민 C를 첨가 후 70 bx까지 농축하여 농축물을 얻는다.Astragalus, Schisandra chinensis, Macmundong, Ginseng, Licorice, Jujube, Longan meat are mixed in a weight ratio of 10%: 20%: 40%: 20%: 5%: 2.5%: 2.5% to make 100Kg, and then ground first. The pulverized raw material is transferred to a circulating extraction tank, and purified water of 10 times the weight of the raw material is heated to extract hot water at 100 ° C. for 2 hours. After the extraction is completed, the liquid is separated through a separator and the recovered filtrate is inlet pressure of 4.0 bar and outlet pressure of 3.5 bar using a polysulfone hydrophobic ultrafiltration membrane having a molecular weight of 50,000. After ultrafiltration with, 0.2 wt% of vitamin C relative to the permeate weight is added and concentrated to 70 bx to obtain a concentrate.
본 발명의 한외여과에 있어서는, 가장 생산성이 높은 조건을 얻기 위해 다음과 같이 비교하는 실험을 행하였다.In the ultrafiltration of the present invention, experiments were performed as follows in order to obtain the most productive conditions.
막종류에 따른 한외여과 평균투과 유속을 다음의 표 1과 같이 비교하였다.Ultrafiltration average permeation flux according to membrane type was compared as shown in Table 1 below.
상기 표 1에서 나타난 바와 같이, 막의 종류에 있어서는 폴리설폰계의 GR 타입이 평균투과유속이 높아 생산성이 우수하였다.As shown in Table 1, in the type of membrane, the GR type of the polysulfone system had a high average permeation flow rate and thus had excellent productivity.
분획분자량에 따른 한외여과 평균투과 유속을 다음의 표 2과 같이 비교하였다.Ultrafiltration average permeation flux according to fractional molecular weight was compared as shown in Table 2 below.
상기 표 2에서 나타난 바와 같이, 분획분자량별로는 분자량 25,000~50,000 MWCO의 막이 평균투과유속이 높아 생산성이 우수하였다.As shown in Table 2, according to the fractional molecular weight, the membrane having a molecular weight of 25,000 to 50,000 MWCO had a high average permeation flow rate and thus had excellent productivity.
또한 한외여과의 전후의 성분을 비교해보면 다음 표 3과 같다. In addition, comparing the components before and after the ultrafiltration is shown in Table 3.
상기 표 3에 나타난 바와 같이, 한외여과를 행한 후 전분함량이 상당히 감소하여 점도 및 탁도가 개선되었음을 알 수 있다. As shown in Table 3, after performing ultrafiltration, the starch content was significantly reduced, indicating that the viscosity and turbidity were improved.
본 발명의 방법에 의해 제조된 한방음료 농축물은, 한방음료 고유의 색과 풍미, 그리고 영양소를 유지하면서, 미생물이 효과적으로 제거되고 침전물이 없어 투명하여 음료의 원료로 이용하기에 좋은 조건을 갖추고 있다는 장점이 있다. Herbal beverage concentrate prepared by the method of the present invention, while maintaining the intrinsic color, flavor, and nutrients of the herbal beverage, microorganisms are effectively removed and there is no sediment, so it is transparent and has good conditions for use as a raw material for beverages. There is an advantage.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000066206A KR100617500B1 (en) | 2000-11-08 | 2000-11-08 | Process of preparing concentrate for herb drink from herbal materials |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000066206A KR100617500B1 (en) | 2000-11-08 | 2000-11-08 | Process of preparing concentrate for herb drink from herbal materials |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20020036164A KR20020036164A (en) | 2002-05-16 |
| KR100617500B1 true KR100617500B1 (en) | 2006-09-04 |
Family
ID=19697915
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020000066206A KR100617500B1 (en) | 2000-11-08 | 2000-11-08 | Process of preparing concentrate for herb drink from herbal materials |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100617500B1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100858345B1 (en) | 2006-12-29 | 2008-09-11 | 한국생산기술연구원 | A treating method for digital textile printing wastewater, and a device for treating the wastewater used thereto |
| KR20080098193A (en) * | 2007-05-04 | 2008-11-07 | 박갑주 | Saengmaeksan extract and saengmaeksan bean curd using saengmaeksan extract |
| KR101049424B1 (en) | 2008-12-19 | 2011-07-14 | 주식회사 빙그레 | Buckwheat draft drink and its manufacturing method |
| CN105054178A (en) * | 2015-07-27 | 2015-11-18 | 合肥一诺生物科技有限公司 | Choerospondias axillaris and mulberry beverage and preparation method thereof |
| KR20160001995A (en) | 2014-06-30 | 2016-01-07 | (주)래현 | Process for saengmaeksan drink |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030052848A (en) * | 2001-12-21 | 2003-06-27 | 김용남 | Manufacturing method of Sang Mac San drink using Mac Mun Dong |
| KR20030081928A (en) * | 2002-04-15 | 2003-10-22 | 이규환 | A marking method of health sub-food used the red ginseng by main raw material and therefore red ginseng food |
| KR100555683B1 (en) * | 2003-01-27 | 2006-03-03 | 조만수 | A health-support-drink using a herb-medicine-material and its manufacturing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100211019B1 (en) * | 1996-10-08 | 1999-07-15 | 민병헌 | Beverage of the fruit of a chinese quince |
| KR100225786B1 (en) * | 1997-03-20 | 1999-10-15 | 김동태 | Green tea |
| KR20000037056A (en) * | 2000-04-06 | 2000-07-05 | 유문재 | Chinese medicine sport beverage including ginseng and crude drug and method for preparing the same |
| KR20020025621A (en) * | 2000-09-29 | 2002-04-04 | 이문희 | a manufacturing technique of a beverage using of an educt which is distilled from Liriope spicata Lour |
-
2000
- 2000-11-08 KR KR1020000066206A patent/KR100617500B1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100211019B1 (en) * | 1996-10-08 | 1999-07-15 | 민병헌 | Beverage of the fruit of a chinese quince |
| KR100225786B1 (en) * | 1997-03-20 | 1999-10-15 | 김동태 | Green tea |
| KR20000037056A (en) * | 2000-04-06 | 2000-07-05 | 유문재 | Chinese medicine sport beverage including ginseng and crude drug and method for preparing the same |
| KR20020025621A (en) * | 2000-09-29 | 2002-04-04 | 이문희 | a manufacturing technique of a beverage using of an educt which is distilled from Liriope spicata Lour |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100858345B1 (en) | 2006-12-29 | 2008-09-11 | 한국생산기술연구원 | A treating method for digital textile printing wastewater, and a device for treating the wastewater used thereto |
| KR20080098193A (en) * | 2007-05-04 | 2008-11-07 | 박갑주 | Saengmaeksan extract and saengmaeksan bean curd using saengmaeksan extract |
| KR101049424B1 (en) | 2008-12-19 | 2011-07-14 | 주식회사 빙그레 | Buckwheat draft drink and its manufacturing method |
| KR20160001995A (en) | 2014-06-30 | 2016-01-07 | (주)래현 | Process for saengmaeksan drink |
| CN105054178A (en) * | 2015-07-27 | 2015-11-18 | 合肥一诺生物科技有限公司 | Choerospondias axillaris and mulberry beverage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20020036164A (en) | 2002-05-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101301094B1 (en) | Composition for relieving hangover or improving liver function | |
| KR100902539B1 (en) | Functional drink comprising abalone extract and the preparation method of thereof | |
| CN101167589B (en) | Concentrated granada juice and preparation technology thereof | |
| CN106174171A (en) | A kind of red Fructus Lycii buccal tablet and preparation method thereof | |
| CN110447798A (en) | A kind of plant beverage concentrate and preparation method thereof | |
| KR101049424B1 (en) | Buckwheat draft drink and its manufacturing method | |
| GB2589967A (en) | Chinese yellow rice wine containing ingredients of mulberry leaves (morus alba L.) and silkworm pupae (bombyx mori) and production method thereof | |
| KR100617500B1 (en) | Process of preparing concentrate for herb drink from herbal materials | |
| CN101455349A (en) | Health-care beverage with stomach-invigorating and summer-heat relieving function and preparation method | |
| CN106381252A (en) | Wild strawberry-grape sparkling wine for replenishing blood and preparation method thereof | |
| CN1066343C (en) | Preparation of liver protecting and drunkenness dispelling liquid medicine | |
| CN111034885A (en) | Bird's nest elastin peptide plant beverage and preparation method thereof | |
| KR100981188B1 (en) | Arrowroot Beverage and Manufacturing Method Thereof | |
| CN107568528B (en) | Preparation process of red date concentrated juice | |
| CN111557363B (en) | Oil-removed hawthorn lotus leaf tea beverage and preparation method thereof | |
| CN108125082A (en) | A kind of relieving cough and moistening lung beverage | |
| KR100813338B1 (en) | A method of anti-hangover functional beverage that the dropwort for main ingredient | |
| CN106804810A (en) | A kind of catchweed bedstraw herb heat-clearing and detoxicating tea jelly and preparation method thereof | |
| CN107057910A (en) | A kind of preparation method of new type of health fruit wine | |
| CN106381249A (en) | Yin nourishing wild strawberry/grape sparkling wine and preparation method thereof | |
| KR100512449B1 (en) | The method for manufacturing of tea | |
| CN104222400A (en) | Pu'er tea cream with functions of dispelling alcohol effect, protecting liver, nourishing heart and tranquilizing mind and processing method thereof | |
| CN101999570B (en) | Sophora alopecuroide additive and preparation method thereof | |
| CN110973429A (en) | Extraction method and application of bamboo juice | |
| CN103948113B (en) | A kind of production technology of natural jujube nutrition oral administration |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20090824 Year of fee payment: 6 |
|
| LAPS | Lapse due to unpaid annual fee |