[go: up one dir, main page]

KR100435229B1 - Funtional Drink of Containing Extract of Allium Victoricals and Manufacturing Method Thereof - Google Patents

Funtional Drink of Containing Extract of Allium Victoricals and Manufacturing Method Thereof Download PDF

Info

Publication number
KR100435229B1
KR100435229B1 KR10-2001-0030990A KR20010030990A KR100435229B1 KR 100435229 B1 KR100435229 B1 KR 100435229B1 KR 20010030990 A KR20010030990 A KR 20010030990A KR 100435229 B1 KR100435229 B1 KR 100435229B1
Authority
KR
South Korea
Prior art keywords
weight
acid garlic
garlic extract
acid
functional beverage
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
KR10-2001-0030990A
Other languages
Korean (ko)
Other versions
KR20020092098A (en
Inventor
김건희
김재광
Original Assignee
김재광
김건희
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김재광, 김건희 filed Critical 김재광
Priority to KR10-2001-0030990A priority Critical patent/KR100435229B1/en
Publication of KR20020092098A publication Critical patent/KR20020092098A/en
Application granted granted Critical
Publication of KR100435229B1 publication Critical patent/KR100435229B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • A23V2250/032—Citric acid
    • 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
    • A23V2250/10—Gas
    • A23V2250/11—Carbon dioxide
    • 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
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/606—Fructose
    • 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
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/61—Glucose, Dextrose
    • 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
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/64—Sugar alcohols
    • A23V2250/6402—Erythritol
    • 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
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/64—Sugar alcohols
    • A23V2250/6416—Maltitol
    • 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
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/64—Sugar alcohols
    • A23V2250/6418—Mannitol
    • 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
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/64—Sugar alcohols
    • A23V2250/642—Sorbitol
    • 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
    • A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
    • A23V2250/64—Sugar alcohols
    • A23V2250/6422—Xylitol
    • 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
    • A23V2250/704—Vitamin B
    • A23V2250/7042—Vitamin B1
    • 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
    • A23V2250/704—Vitamin B
    • A23V2250/7044—Vitamin B2
    • 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
    • A23V2250/704—Vitamin B
    • A23V2250/7052—Vitamin B6
    • 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
    • A23V2300/24—Heat, thermal 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
    • A23V2300/31—Mechanical treatment

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

본 발명은 산마늘 추출물을 함유하는 기능성 음료 및 이의 제조방법에 관한 것이다.The present invention relates to a functional beverage containing the acid garlic extract and a preparation method thereof.

본 발명의 산마늘 추출물을 함유하는 기능성 음료는 산마늘 추출물 5∼90 중량%, 당류 1∼5 중량%, 구연산 0.1∼1 중량%, 염화칼륨 0.001∼0.1 중량%, 염화마그네슘 0.01∼1 중량%, 젖산칼슘 0.01∼1 중량%, 소금 0.01∼1 중량%, 구연산 나트륨 0.05∼1 중량%, 당알콜 1∼5 중량%, 농축과즙 2∼10 중량%, 비타민 B10.001∼0.002 중량%, 비타민 B20.003∼0.02 중량%, 비타민 B60.001∼0.005 중량%, 정제수 75중량% 이내로 포함하는 것을 특징으로 한다.The functional beverage containing the acid garlic extract of the present invention is 5 to 90% by weight of acid garlic extract, 1 to 5% by weight of sugar, 0.1 to 1% by weight of citric acid, 0.001 to 0.1% by weight of potassium chloride, 0.01 to 1% by weight of magnesium chloride, 0.01 to 1% by weight of calcium lactate, 0.01 to 1% by weight of salt, 0.05 to 1% by weight of sodium citrate, 1 to 5% by weight of sugar alcohol, 2 to 10% by weight of concentrated juice, vitamin B 1 0.001 to 0.002% by weight, vitamin B 2 0.003 to 0.02% by weight, vitamin B 6 It is characterized in that it comprises within 0.001 to 0.005% by weight, purified water 75% by weight.

본 발명은 항산화 효과, 자유기 소거효과, 자양강장의 효과를 가지는 산채의 일종인 산마늘을 추출하여 이를 주성분으로 하고 기호성을 가지는 부재료를 첨가한 기능성 음료 및 이의 제조방법을 제공하는 것을 목적으로 한다.It is an object of the present invention to provide a functional beverage extracting acid garlic, which is a kind of wild vegetable having an antioxidant effect, free radical scavenging effect, and nourishing tonic, as a main ingredient, and adding a subsidiary material having palatability, and a method of preparing the same. .

Description

산마늘 추출물을 함유하는 기능성 음료 및 이의 제조방법{Funtional Drink of Containing Extract of Allium Victoricals and Manufacturing Method Thereof}Functional Drinks Containing Acid Garlic Extracts and Method for Preparing the Same {Funtional Drink of Containing Extract of Allium Victoricals and Manufacturing Method Thereof}

본 발명은 산마늘 추출물을 함유하는 기능성 음료 및 그 제조방법에 관한 것으로, 더욱 상세하게는 산마늘을 동결건조 후 열수 추출하여 산마늘 추출물을 만든 후, 이를 포함한 기능성 음료 및 음료의 제조방법에 간한 것이다.The present invention relates to a functional beverage containing acid garlic extract and a method for preparing the same, and more particularly, to a method of preparing a functional beverage and beverage including the same, after extracting the acid garlic to make hot water extract after extracting hot water. will be.

산마늘은 외떡잎식물 백합목 백합과의 여러해살이풀로서 일명 멩이·맹이·명이라고도 하며 산지에서 자란다. 비늘줄기는 바소꼴이고 길이 4∼7cm이며 그물 같은 섬유로 싸여 있으며, 잎은 넓고 크며 2∼3개씩 달려 있고, 잎몸은 타원형이거나 달걀 모양이고 길이 20∼30cm, 나비 3∼10cm이다. 가장자리는 밋밋하고 밑부분은 통으로 되어 서로 얼싸안는다. 꽃은 5∼7월에 피고 포(苞)는 달걀 모양이고 2개로 갈라져 있고, 화피는 긴 타원형으로서 길이 5∼6mm이며 6장이고 보통 흰빛을 띠며, 수술은 6개로서 회피보다 길고, 꽃밥은 노란빛을 띤 녹색이다. 열매는 삭과(殼果)로서 거꾸로 된 심장 모양이고 8∼9월에 익고, 3개의 심피로 되어 있으며 끝이 오목하고 종자는 검다. 울릉도에서는 이른봄에 먹는 중요한 산나물의 하나이며, 한국, 일본, 중국 북부, 시베리아 동부, 캄차카반도 등지에 분포하고 있다.Mountain garlic is a perennial herb of a monocotyledonous plant, Liliaceae, also known as Meng-myeon, Blind, Myeong, and grows in the mountains. The scales are lanceolate, 4 ~ 7cm long, wrapped with net-like fibers, and the leaves are wide and large, and hang 2 ~ 3 pieces. The leaf body is oval or egg-shaped, 20 ~ 30cm long and 3 ~ 10cm butterfly. The edges are flat and the bottom is a tub and embraces each other. Flowers bloom in May-July, poins are egg-shaped, divided into two. Hyacinths are long oval, 5-6mm long, 6 sheets long, usually white, 6 stamens longer than dodge. It is yellowish green. Fruits are capsules, inverted heart-shaped, ripening in August-September, consisting of three carpels, with concave ends and black seeds. Ulleungdo is one of the important wild vegetables eaten in early spring, and is distributed in Korea, Japan, northern China, eastern Siberia, and Kamchatka Peninsula.

이러한 산마늘은 항산화효과, 자유기(free radical) 소거효과, 자양강장의 효과를 가지고 있어 건강식품 또는 약용 식품으로 사용시 자양강장, 강장제, 이뇨제, 정장, 피로회복, 생리장애 완화효과, 감기 등에 약효가 있고 민간에서는 비타민 결핍증에 사용하거나 위장, 신경쇠약, 심장병 등에도 사용하고 해독약으로 사용하고 있다.The acid garlic has antioxidant effect, free radical scavenging effect and nourishment tonic effect, so when used as health food or medicinal food, nourishment tonic, tonic, diuretic, suit, fatigue recovery, physiological disorder relieving effect, cold effect In the private sector, it is used for vitamin deficiency, gastrointestinal, nervous breakdown, and heart disease, and is used as an antidote.

일반적으로 식품이나 의약품을 제조함에 있어서, 수분함량이 많은 산마늘을 압착하여 얻은 추출물이나 감압 농축하여 농축물을 사용하고 있으나 산마늘을 음료용 소재로 사용하기에는 적합하지 않아 아직까지는 산마늘을 함유하는 음료는 개발되어 시판되어 있지 않은 실정이다.In general, in the manufacture of foods and pharmaceuticals, extracts obtained by compressing acid garlic having a high moisture content or concentrated under reduced pressure are used, but acid garlic is not suitable for use as a beverage material. Beverages have not been developed and marketed.

본 발명은 산채의 일종인 산마늘을 추출하여 이를 주성분으로 하고 기호성을 가지는 부재료를 첨가한 기능성 음료 및 이의 제조방법을 제공하는 것을 목적으로 한다.It is an object of the present invention to provide a functional beverage and a method for producing the same, which are extracts of acid garlic, which is a kind of wild vegetable, and which is added as a main ingredient and a subsidiary material having preference.

도 1은 본 발명의 산마늘 추출물을 함유하는 기능성 음료 제조 공정도.1 is a functional beverage manufacturing process containing the acid garlic extract of the present invention.

본 발명의 산마늘 추출물을 함유하는 기능성 음료는 산마늘 추출물 5∼90 중량%, 당류 1∼5 중량%, 구연산 0.1∼1 중량%, 염화칼륨 0.001∼0.1 중량%, 염화마그네슘 0.01∼1 중량%, 젖산칼슘 0.01∼1 중량%, 소금 0.01∼1 중량%, 구연산 나트륨 0.05∼1 중량%, 당알콜 1∼5 중량%, 농축과즙 2∼10 중량%, 비타민 B10.001∼0.002 중량%, 비타민 B20.003∼0.02 중량%, 비타민 B60.001∼0.005 중량%, 정제수 75중량% 이내로 포함하는 것을 특징으로 한다.The functional beverage containing the acid garlic extract of the present invention is 5 to 90% by weight of acid garlic extract, 1 to 5% by weight of sugar, 0.1 to 1% by weight of citric acid, 0.001 to 0.1% by weight of potassium chloride, 0.01 to 1% by weight of magnesium chloride, 0.01 to 1% by weight of calcium lactate, 0.01 to 1% by weight of salt, 0.05 to 1% by weight of sodium citrate, 1 to 5% by weight of sugar alcohol, 2 to 10% by weight of concentrated juice, vitamin B 1 0.001 to 0.002% by weight, vitamin B 2 0.003 to 0.02% by weight, vitamin B 6 It is characterized in that it comprises within 0.001 to 0.005% by weight, purified water 75% by weight.

본 발명의 기능성 음료에서 주재료로 사용하는 산마늘 추출물은 음료 전체 중량의 5∼90 중량% 첨가되는 것이 바람직한 바, 산마늘 추출물의 함량이 5 중량% 미만이면 음료에서 산마늘의 특유의 쓴맛이 잘 나타나지 아니하고, 반대로 90 중량% 초과하면 떫은 맛이 심해 타 성분과 맛의 어울려짐이 불량하여 음용하기에 적당하지 않기 때문에 전술한 범위로 산마늘 추출물을 유지하는 것이 좋다.Acid garlic extract used as a main ingredient in the functional beverage of the present invention is preferably added 5 to 90% by weight of the total weight of the drink, if the content of the acid garlic extract is less than 5% by weight, the unique bitter taste of acid garlic in the beverage is well On the contrary, if it exceeds 90% by weight, the astringent taste is so bad that it is not suitable for drinking because of poor taste matching with other ingredients, it is good to maintain the acid garlic extract in the above-mentioned range.

본 발명의 산마늘을 함유하는 기능성 음료의 부재료로서 구연산은 산미료로서 음료에 신맛을 부여하기 위해 첨가하고 염화칼륨, 염화마그네슘 및 젖산칼슘은 무기물의 일종으로 체내에 필요한 칼륨, 마그네슘 및 칼슘을 공급하는 역할을 한다. 본 발명에서 구연산, 염화칼륨, 염화마그네슘 및 젖산칼슘을 다양한 사용량으로 실험한바 구연산은 0.1∼1 중량%, 염화칼륨 0.001∼0.1 중량%, 염화마그네슘0.01∼1 중량%, 젖산칼슘 0.01∼1 중량% 사용시 가장 효과가 좋게 나타내어 본 발명의 산마늘을 함유한 기능성 음료에서 구연산, 염화칼륨, 염화마그네슘 및 젖산칼슘은 전술한 범위의 수치로 사용하는 것이 좋다.Citric acid as an ingredient of the functional beverage containing acid garlic of the present invention is added as an acidulant to give the beverage a sour taste, and potassium chloride, magnesium chloride and calcium lactate are minerals, which supply potassium, magnesium and calcium necessary for the body. Do it. In the present invention, citric acid, potassium chloride, magnesium chloride and calcium lactate were tested in various amounts, citric acid is 0.1-1% by weight, potassium chloride 0.001-0.1% by weight, magnesium chloride 0.01-1% by weight, calcium lactate 0.01-1% by weight It is preferable to use citric acid, potassium chloride, magnesium chloride and calcium lactate in the functional range containing the acid garlic of the present invention with good effect.

상기에서 당류 및 당알콜은 감미료의 역할을 하는 것으로서 당류는 포도당, 액상고과당, 벌꿀, 맥아당, 스테비오사이드(stevioside), 아스파탐 중에서 선택된 1종류를 사용할 수 있고, 당알콜은 솔비톨, 자일리톨, 에리쓰리톨, 만니톨, 말티톨 중에서 선택된 1종류를 사용할 수 있다. 농축과즙은 개인의 취향에 맞는 기호성을 증진시키기 위해 오렌지, 포도, 사과, 배, 수박, 복숭아, 살구 중에서 선택된 1종류의 농축과즙을 사용한다.In the sugars and sugar alcohols as a sweetener, sugars may be selected from glucose, liquid high fructose, honey, maltose, stevioside, aspartame, sugar alcohols sorbitol, xylitol, erythritol, One type selected from mannitol and maltitol can be used. Concentrated juice uses one type of concentrated juice selected from orange, grape, apple, pear, watermelon, peach and apricot to enhance palatability according to individual taste.

한편 본 발명의 산마늘 추출물을 함유하는 기능성 음료는 부피비 2∼5범위 내의 탄산가스를 부피비 95∼98의 산마늘 추출물을 함유하는 기능성 음료에 포함하도록 하여 탄산음료화 할 수 있다.On the other hand, the functional beverage containing the acid garlic extract of the present invention can be carbonated beverage by including the carbonic acid gas in the volume ratio of 2 to 5 range in the functional beverage containing the acid garlic extract in the volume ratio of 95 to 98.

본 발명의 산마늘 추출물을 함유하는 기능성 음료의 제조방법을 도 1에 의해 구체적으로 설명하면 다음과 같다.Hereinafter, a method for preparing a functional beverage containing an acid garlic extract of the present invention will be described in detail with reference to FIG. 1.

산마늘을 세척하여 불순물을 제거한 후 동결건조하고 분쇄하는 단계와;Washing the acid garlic to remove impurities and lyophilizing and grinding;

상기 분쇄한 산마늘을 열수로 추출하고 정치하여 상층액과 침전물을 분리시키는 단계와;Extracting the pulverized acid garlic with hot water and standing to separate the supernatant from the precipitate;

상기 단계 후의 상층액을 여과하여 불순물을 제거한 산마늘 추출물을 얻는 단계와:Filtering the supernatant after the step to obtain an acid garlic extract from which impurities are removed:

상기 단계에서 얻은 산마늘 추출물 5∼90 중량% 및 부재료를 넣고 혼합하여 용해시키는 단계와;5 to 90% by weight of the acid garlic extract and the subsidiary material obtained in the above step of mixing and dissolving;

상기 단계에서 산마늘 추출물과 부재료가 용해된 용액을 살균한 후 용기에 포장하고 냉각시키는 단계를 포함한다.After sterilizing the solution in which the acid garlic extract and subsidiary materials are dissolved in the above step, the step of packaging and cooling in a container.

상기에서 산마늘을 동결건조 없이 바로 분쇄를 해도 좋으나 산마늘의 저장성 측면에서 산마늘을 동결건조 하는 것이 좋다. 또한 동결건조의 유무에 따른 산마늘 추출물을 이용한 음료제조시 동결건조를 실시한 산마늘 음료가 동결건조를 하지 않은 산마늘 음료에 비해 음용성이 좋음을 알 수 있었다.The acid garlic may be immediately pulverized without lyophilization, but the acid garlic may be lyophilized in view of storage capacity of the acid garlic. In addition, it was found that acid garlic beverages that had been lyophilized during the production of beverages using acid garlic extracts with or without lyophilization were better drinkable than acid garlic beverages that had not been lyophilized.

동결건조는 0.5∼1mmHg에서 -40℃∼-60℃의 온도에서 12∼24시간 동안 실시하고, 산마늘의 열수추출은 열수 함량 대비 산마늘의 무게는 열수 대비 1∼10중량%로 하여 상압, 80∼100℃의 온도에서 1∼2시간 동안 추출하고, 살균은 상압, 80∼95℃의 온도에서 20∼40분 동안 실시하는데 동결건조, 산마늘의 열수추출 및 살균을 여러 가지 조건에 의하여 실험적으로 실시한바 상기와 같은 조건에서의 동결건조, 산마늘의 열수추출 및 살균조건에서 가장 좋은 효과를 나타냄을 알 수 있었다.Freeze-drying is carried out for 12 to 24 hours at a temperature of -40 ℃ to -60 ℃ at 0.5 ~ 1mmHg, the extraction of hot water of acid garlic is 1-10% by weight compared to the hot water content of the normal pressure, Extraction is carried out for 1 to 2 hours at a temperature of 80 to 100 ℃, sterilization is carried out for 20 to 40 minutes at atmospheric pressure, temperature of 80 to 95 ℃, lyophilization, hot water extraction and acid sterilization of acid garlic under various conditions It was found that the best effect in freeze-drying, hot water extraction and sterilization of acid garlic under the same conditions as described above.

한편 부재료는 상기에서 언급한 산마늘 음료에서 산마늘 추출물 및 정제수를제외한 것으로서 그 사용량 역시 동일하다.On the other hand, the subsidiary materials except the acid garlic extract and purified water in the above-mentioned acid garlic beverage, the amount of use is also the same.

본 발명은 산마늘을 주재료로 하고 기호성을 충족시키는 다양한 부재료로 하여 기능성 음료 및 이의 제조방법을 제공할 수 있다.The present invention can provide a functional beverage and a method for producing the same by using acid garlic as a main ingredient and various subsidiary materials satisfying the palatability.

Claims (10)

산마늘 추출물 5∼85 중량%, 당류 1∼5 중량%, 구연산 0.1∼1 중량%, 염화칼륨 0.001∼0.1 중량%, 염화마그네슘 0.01∼1 중량%, 젖산칼슘 0.01∼1 중량%, 소금 0.01∼1 중량%, 구연산 나트륨 0.05∼1 중량%, 당알콜 1∼5 중량%, 농축과즙 2∼10 중량%, 비타민 B10.001∼0.002 중량%, 비타민 B20.003∼0.02 중량%, 비타민 B60.001∼0.005 중량%, 정제수 75 중량% 이내로 포함하는 것을 특징으로 하는 산마늘 추출물을 함유하는 기능성 음료Acid garlic extract 5 to 85% by weight, sugars 1 to 5% by weight, citric acid 0.1 to 1% by weight, potassium chloride 0.001 to 0.1% by weight, magnesium chloride 0.01 to 1% by weight, calcium lactate 0.01 to 1% by weight, salt 0.01 to 1 Weight%, Sodium Citrate 0.05-1%, Sugar Alcohol 1-5%, Juice Concentrate 2-10%, Vitamin B 1 0.001-0.002%, Vitamin B 2 0.003-0.02%, Vitamin B 6 0.001-0.005 Functional beverage containing acid garlic extract, characterized in that contained within 75% by weight, purified water 제 1 항에 있어서, 당류는 포도당, 액상고과당, 벌꿀, 맥아당, 스테비오사이드(stevioside), 아스파탐 중에서 선택된 1종류 임을 특징으로 하는 산마늘 추출물을 함유하는 기능성 음료.2. The functional beverage containing acid garlic extract according to claim 1, wherein the sugar is one selected from glucose, liquid high fructose, honey, maltose, stevioside, and aspartame. 제 1 항에 있어서, 당알콜은 솔비톨, 자일리톨, 에리쓰리톨, 만니톨, 말티톨 중에서 선택된 1종류 임을 특징으로 하는 산마늘 추출물을 함유하는 기능성 음료.2. The functional beverage containing acid garlic extract according to claim 1, wherein the sugar alcohol is one selected from sorbitol, xylitol, erythritol, mannitol, and maltitol. 제 1 항에 있어서, 농축과즙은 오렌지, 포도, 사과, 배, 복숭아, 살구중에서 선택된 1종류의 농축과즙 임을 특징으로 하는 산마늘 추출물을 함유하는 기능성 음료.2. The functional beverage containing acid garlic extract according to claim 1, wherein the concentrated juice is one type of concentrated juice selected from orange, grape, apple, pear, peach and apricot. 제 1 항에 있어서, 부피비가 2∼5범위인 탄산가스를 포함하는 것을 특징으로 하는 산마늘 추출물을 함유하는 기능성 음료.2. A functional beverage containing an acid garlic extract according to claim 1, comprising a carbon dioxide gas having a volume ratio in the range of 2 to 5. 산마늘을 세척하여 불순물을 제거한 후 동결건조하고 분쇄하는 단계와;Washing the acid garlic to remove impurities and lyophilizing and grinding; 상기 분쇄한 산마늘을 열수로 추출하고 정치하여 상층액과 침전물을 분리시키는 단계와;Extracting the pulverized acid garlic with hot water and standing to separate the supernatant from the precipitate; 상기 단계 후의 상층액을 여과하여 불순물을 제거한 산마늘 추출물을 얻는 단계와:Filtering the supernatant after the step to obtain an acid garlic extract from which impurities are removed: 상기 단계에서 얻은 산마늘 추출물 5∼90 중량% 및 포도당, 액상고과당, 벌꿀, 맥아당, 스테비오사이드(stevioside), 아스파탐 중에서 선택된 1종류의 당류 1∼5 중량%, 구연산 0.1∼1 중량%, 염화칼륨 0.001∼0.1 중량%, 염화마그네슘 0.01∼1 중량%, 젖산칼슘 0.01∼1 중량%, 소금 0.01∼1 중량%, 구연산 나트륨 0.05∼1 중량%, 솔비톨, 자일리톨, 에리쓰리톨, 만니톨, 말티톨 중에서 선택된 1종류의 당알콜 1∼5 중량%, 오렌지, 포도, 사과, 배, 복숭아, 살구 중에서 선택된 1종류의 농축과즙 2∼10 중량%, 비타민 B10.001∼0.002 중량%, 비타민 B20.003∼0.02 중량%, 비타민 B60.001∼0.005 중량%인 부재료를 75 중량% 이내의 정제수에 넣고 혼합하여 용해시키는 단계와;5 to 90% by weight of the acid garlic extract obtained in the above step and 1 to 5% by weight of one kind of sugar selected from glucose, liquid high fructose, honey, maltose, stevioside, aspartame, 0.1 to 1% by weight citric acid, potassium chloride 0.001-0.1% by weight, magnesium chloride 0.01-1% by weight, calcium lactate 0.01-1% by weight, salt 0.01-1% by weight, sodium citrate 0.05-1% by weight, sorbitol, xylitol, erythritol, mannitol, maltitol one type of sugar alcohols from 1 to 5% by weight, orange, grape, apple, pear, peach, one type of fruit juice enriched 2 to 10% by weight selected from the group consisting of apricot, vitamin B 1 0.001~0.002 wt% of vitamin B 2 0.003~0.02 wt. %, Vitamin B 6 0.001 to 0.005% by weight of the subsidiary materials in less than 75% by weight of purified water and mixing; 상기 단계에서 산마늘 추출물과 부재료가 용해된 용액을 살균한 후 용기에 포장하고 냉각시키는 단계를 포함하는 것을 특징으로 하는 산마늘 추출물을 함유하는 기능성 음료의 제조방법.Method for producing a functional beverage containing the acid garlic extract, characterized in that the step of sterilizing the solution of the acid garlic extract and subsidiary materials dissolved in the step and then packaging and cooling in a container. 제 6 항에 있어서, 동결건조는 -40℃ ∼ -60℃의 온도에서 12∼24시간 동안 실시함을 특징으로 하는 산마늘 추출물을 함유하는 기능성 음료의 제조방법.The method of claim 6, wherein the lyophilization is carried out for 12 to 24 hours at a temperature of -40 ° C to -60 ° C. 제 6 항에 있어서, 산마늘의 열수추출 단계는 열수 함량 대비 산마늘의 무게를 열수 대비 1∼10중량%로 하여 상압, 80∼100℃의 온도에서 1∼2시간 동안 열수로 추출함을 특징으로 하는 산마늘 추출물을 함유하는 기능성 음료의 제조방법.The hot water extraction step of the acid garlic is characterized in that the weight of the acid garlic to the hot water content of 1 to 10% by weight compared to the hot water extracted with hot water for 1 to 2 hours at a normal pressure, the temperature of 80-100 ℃. Method for producing a functional beverage containing an acid garlic extract. 삭제delete 제 6 항에 있어서, 살균은 추출하고, 살균은 상압, 80∼95℃의 온도에서 20∼40분 동안 실시함을 특징으로 하는 함유하는 기능성 음료의 제조방법.7. The method for producing a functional beverage according to claim 6, wherein the sterilization is extracted and the sterilization is carried out for 20 to 40 minutes at a normal pressure and a temperature of 80 to 95 deg.
KR10-2001-0030990A 2001-06-02 2001-06-02 Funtional Drink of Containing Extract of Allium Victoricals and Manufacturing Method Thereof Expired - Fee Related KR100435229B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR10-2001-0030990A KR100435229B1 (en) 2001-06-02 2001-06-02 Funtional Drink of Containing Extract of Allium Victoricals and Manufacturing Method Thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR10-2001-0030990A KR100435229B1 (en) 2001-06-02 2001-06-02 Funtional Drink of Containing Extract of Allium Victoricals and Manufacturing Method Thereof

Publications (2)

Publication Number Publication Date
KR20020092098A KR20020092098A (en) 2002-12-11
KR100435229B1 true KR100435229B1 (en) 2004-06-09

Family

ID=27707659

Family Applications (1)

Application Number Title Priority Date Filing Date
KR10-2001-0030990A Expired - Fee Related KR100435229B1 (en) 2001-06-02 2001-06-02 Funtional Drink of Containing Extract of Allium Victoricals and Manufacturing Method Thereof

Country Status (1)

Country Link
KR (1) KR100435229B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100758250B1 (en) 2006-08-01 2007-09-12 한국식품연구원 Garlic drink containing garlic extract and its manufacturing method
KR20140088751A (en) 2013-01-03 2014-07-11 권선식 Functional noodles containing Allium victorialis and process for the prepararion thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100758250B1 (en) 2006-08-01 2007-09-12 한국식품연구원 Garlic drink containing garlic extract and its manufacturing method
KR20140088751A (en) 2013-01-03 2014-07-11 권선식 Functional noodles containing Allium victorialis and process for the prepararion thereof

Also Published As

Publication number Publication date
KR20020092098A (en) 2002-12-11

Similar Documents

Publication Publication Date Title
KR20080113175A (en) Manufacturing method and functional product of functional drink using situation mushroom
KR100852416B1 (en) Cucurbitaceae vinegar composition
KR20220059078A (en) A functional food additive
KR100524659B1 (en) An extraction method for honenia dulcis and a beverage prepared therefrom
RU2612779C2 (en) Beverage concentrate (versions)
KR100883278B1 (en) Persimmon extract and its manufacturing method
CN106418073A (en) Natural bamboo-aroma beverage and processing method thereof
KR100768830B1 (en) Hanginseng Extract with Anti-Hangover and Antioxidant Activity
KR100435229B1 (en) Funtional Drink of Containing Extract of Allium Victoricals and Manufacturing Method Thereof
KR101884319B1 (en) High condensed cabbage composition and the method for preparing thereof
KR100337472B1 (en) Health food beverage composition containing prickly pear extract
KR102166296B1 (en) Extracts of Red Ginseng Extracted by Using Sap of Acer pictum
KR100512449B1 (en) The method for manufacturing of tea
KR100848706B1 (en) Near water drinks with herbs
KR100425523B1 (en) Process for the production of a persimmon-beverage containing extract of persimmon-leaves
CN111374286A (en) Formula and preparation method of honey, lemon and fig jam
KR102380588B1 (en) Method for manufacturing herbal medicine pear mixed drink containing cube-shaped pear chips
KR20020071365A (en) Beverage containing phllostachys nigra MUNRO and method for preparing the same
KR20190099786A (en) Manufacturing method of puttingogapi in juice
KR100888034B1 (en) Manufacturing method of health functional drink containing non-repair and bokbunja
KR100371529B1 (en) Functional Aloe pudding and process for preparation thereof
RU2457712C1 (en) Composition for preparation of medical and preventive beverages and purees
KR102139804B1 (en) A method of preparing brassica rapa extract
KR100923797B1 (en) Manufacturing method of health supplement fermented beverage and fermented beverage using the same
KR101955883B1 (en) Producing method of Functional Compositions Using Plant Extracts Showing Biological Activity and the Composition

Legal Events

Date Code Title Description
A201 Request for examination
PA0109 Patent application

St.27 status event code: A-0-1-A10-A12-nap-PA0109

PA0201 Request for examination

St.27 status event code: A-1-2-D10-D11-exm-PA0201

PG1501 Laying open of application

St.27 status event code: A-1-1-Q10-Q12-nap-PG1501

D13-X000 Search requested

St.27 status event code: A-1-2-D10-D13-srh-X000

D14-X000 Search report completed

St.27 status event code: A-1-2-D10-D14-srh-X000

E902 Notification of reason for refusal
PE0902 Notice of grounds for rejection

St.27 status event code: A-1-2-D10-D21-exm-PE0902

E13-X000 Pre-grant limitation requested

St.27 status event code: A-2-3-E10-E13-lim-X000

P11-X000 Amendment of application requested

St.27 status event code: A-2-2-P10-P11-nap-X000

P13-X000 Application amended

St.27 status event code: A-2-2-P10-P13-nap-X000

E701 Decision to grant or registration of patent right
PE0701 Decision of registration

St.27 status event code: A-1-2-D10-D22-exm-PE0701

GRNT Written decision to grant
PR0701 Registration of establishment

St.27 status event code: A-2-4-F10-F11-exm-PR0701

PR1002 Payment of registration fee

St.27 status event code: A-2-2-U10-U11-oth-PR1002

Fee payment year number: 1

PG1601 Publication of registration

St.27 status event code: A-4-4-Q10-Q13-nap-PG1601

PR1001 Payment of annual fee

St.27 status event code: A-4-4-U10-U11-oth-PR1001

Fee payment year number: 4

R18-X000 Changes to party contact information recorded

St.27 status event code: A-5-5-R10-R18-oth-X000

R18-X000 Changes to party contact information recorded

St.27 status event code: A-5-5-R10-R18-oth-X000

S14-X000 Exclusive voluntary license recorded

St.27 status event code: A-4-4-S10-S14-lic-X000

PR1001 Payment of annual fee

St.27 status event code: A-4-4-U10-U11-oth-PR1001

Fee payment year number: 5

PR1001 Payment of annual fee

St.27 status event code: A-4-4-U10-U11-oth-PR1001

Fee payment year number: 6

PR1001 Payment of annual fee

St.27 status event code: A-4-4-U10-U11-oth-PR1001

Fee payment year number: 7

PR1001 Payment of annual fee

St.27 status event code: A-4-4-U10-U11-oth-PR1001

Fee payment year number: 8

PR1001 Payment of annual fee

St.27 status event code: A-4-4-U10-U11-oth-PR1001

Fee payment year number: 9

FPAY Annual fee payment

Payment date: 20130603

Year of fee payment: 10

PR1001 Payment of annual fee

St.27 status event code: A-4-4-U10-U11-oth-PR1001

Fee payment year number: 10

FPAY Annual fee payment

Payment date: 20140602

Year of fee payment: 11

PR1001 Payment of annual fee

St.27 status event code: A-4-4-U10-U11-oth-PR1001

Fee payment year number: 11

LAPS Lapse due to unpaid annual fee
PC1903 Unpaid annual fee

St.27 status event code: A-4-4-U10-U13-oth-PC1903

Not in force date: 20150601

Payment event data comment text: Termination Category : DEFAULT_OF_REGISTRATION_FEE

PC1903 Unpaid annual fee

St.27 status event code: N-4-6-H10-H13-oth-PC1903

Ip right cessation event data comment text: Termination Category : DEFAULT_OF_REGISTRATION_FEE

Not in force date: 20150601

P22-X000 Classification modified

St.27 status event code: A-4-4-P10-P22-nap-X000

P22-X000 Classification modified

St.27 status event code: A-4-4-P10-P22-nap-X000