KR100352445B1 - Chinese medicine sport beverage including ginseng and crude drug and method for preparing the same - Google Patents

Abstract

In the present invention, 100 to 150 ml of the final beverage, 0.35 to 0.65% of ginseng concentrate (more than 80mg / g of ginseng saponin), 1.12 to 2.08% of Goji berry concentrate, 1.12 to 2.08% of solid content of 15% or more , Baekbokyeong Concentrate 1.12 ~ 2.08%, Schizandra Concentrate 0.35 ~ 0.65%, Jujube Concentrate 0.91 ~ 1.69%, Silkworm Cordyceps Herb Concentrate 0.042 ~ 0.078%, Prickly Pear Concentrate 0.01 ~ 0.03% and Solid Depth Concentrate 0.35 ~ 0.65% and 5% Solid Content and Functional Raw Material Phosphoroctooligosaccharide 0.7-1.3%, apple juice 7.0-13.0% as a sweetener, liquid fructose 3.36-6.24%, honey 2.0-4.55%, sodium benzoate 0.06-0.08%, pectin 0.02-0.35% and the rest consists of purified water It relates to a herbal sports drink containing ginseng and herbal medicine and a method for producing the same. The beverage according to the present invention can promote thirst quenching and endurance due to body fluid reduction, anti-fatigue, strengthening of mental and physical labor, and tonic efficacy.

Description

Chinese medicine sport beverage including ginseng and crude drug and method for preparing the same}

The present invention relates to a herbal sports drink containing ginseng and herbal medicine and a method for manufacturing the same, and more specifically, to reduce the body fluids of elite athletes and the general public by effectively combining and manufacturing ginseng and herbal ingredients, functional ingredients and sweeteners Herbal sports drinks containing ginseng and herbal medicine that can quench thirst and improve endurance, anti-fatigue, improve mental and physical workforce, and promote the efficacy of soy, and a method of manufacturing the same.

The history of beverages began with the desire of people to find delicious or beneficial water for the human body, and the selection criteria of beverages according to the rapid change of social environment is 'health-oriented' with 'functionality' in 'coolness' and 'symbolism'. It is rapidly changing to a selection criterion that meets the purpose or function.

However, it is true that existing beverages do not have such characteristics for the human body except that they simply replenish lost water and electrolytes. So, in response to this, it is a blending ratio and manufacturing method through the characteristics of each herbal medicine and functional ingredients, which can quench thirst and improve endurance, anti-fatigue, strengthen mental and physical labor of elite athletes and the general public, and promote soybean efficacy. The appearance of is urgently required. Until now, many herbal drinks or functional drinks (foods) made for a similar purpose have been developed, but their efficacy has not been clearly demonstrated.

For example, in Korean Patent Registration No. 087163, ginseng, Schisandra chinensis and Macmundong are mixed at a ratio of 1: 1: 2, extracted twice with distilled water at 80 ° C for 4 hours, filtered, and the extract is 100 ° C and mercury 23. A method for producing a sports drink using a concentration of draft liquor and electrolyte which can be adjusted to 260-380 mOsm / kg in osmotic pressure by adding an electrolyte such as sodium chloride or potassium chloride under reduced pressure to Brix 20-22 in a millimeter vacuum, have. In Korean Patent No. 197894, Pear juice 10-20%, Jujube (60 ° Bx) 0.17 ~ 0.84%, Macmundong (75 ° Bx) 0.13 ~ 0.67%, Astragalus (63 ° Bx) 0.16 ~ 0.80%, Schisandra (6) ° Bx) 1.67 to 8.3% is added, and the mixture is added and mixed with 0.002 to 0.074% of uterus (68 ° Bx) and 0.002 to 0.078% of licorice (64 ° Bx), and then 1 to 3% of honey is added thereto. -0.03%, magnesium chloride 0.002 to 0.005%, calcium lactate 0.005 to 0.02%, sodium chloride 0.04 to 0.08%, and oligosaccharide 0.3 to 0.3%, sugar 0.1 to 5.0%, fragrance 0.05 to 2.0% Disclosed is a method for producing herbal sports drink containing the same. The patent is to strengthen the minerals, such as calcium chloride, magnesium chloride, calcium lactate, which is used in the existing sports beverage products to enhance the function as pear juice and sports drink as the main raw materials and to improve the absorption of the body, and to quench thirst, By adding honey to harmonize taste and function, it proposes a popular new type of sports drink. In addition, Korean Patent Application No. 97-024211 discloses a sports drink using a combination of red ginseng, viburnum and electrolyte and a manufacturing method thereof, and Korean Patent Application No. 99-027376 proposes a method for producing a filamentous constitution beverage.

However, the above patents have the disadvantage that they do not have such characteristics on the human body except that they simply replenish the lost water and electrolyte. Therefore, with the ratio and manufacturing method of each herbal medicine and functional ingredients, the emergence of beverages that can quench thirst and endurance, improve fatigue, improve mental and physical labor of elite athletes and the general public, and promote the efficacy of soy sauce There is a great demand.

Therefore, the object of the present invention is to apply the efficacy of ginseng and herbal medicine to elite athletes and the general public based on the unique blending ratio and manufacturing method to quench thirst due to fluid reduction and to increase endurance, anti fatigue, improvement of mental and physical labor, and It is to provide a herbal sports drink that can bring the efficacy of tonic.

Another object of the present invention to provide a method for producing the herbal sports drink.

Herbal sports drink using the ginseng and herbal medicine of the present invention to achieve the object of the present invention is a ginseng concentrate (60 ginseng saponin 80mg / g or more) 0.35 ~ 0.65% of the solid content of more than 60% as a basic ingredient for 100 ~ 150ml of the final drink, Goji berry concentrate with a solid content of 15% or more, 1.12-2.08%, Astragalus concentrate 1.12-2.08%, Baekbokryeong concentrate 1.12-2.08%, Schisandra chinensis concentrate 0.35-0.65%, Jujube concentrate 0.91-1.69%, Silkworm cordyceps concentrate 0.042-0.078%, Prickly pear concentrate 0.01 0.35 to 0.65% of antler concentrate with -0.03% and 5% or more solids, 0.7-1.3% of fructooligosaccharide, a functional ingredient, 7.0-13.0% of apple juice as a sweetener, 3.36-6.24% of liquid fructose, 2.0-4.55% of honey, benzoic acid Sodium 0.06 to 0.08%, pectin 0.02 to 0.35% and the remainder consists of purified water.

The production method of the present invention for achieving the above another object is the step of concentrating ginseng solid content of 60% or more and ginseng saponin 80mg / g or more; A step of separating the herbal components consisting of gojija, Astragalus, Baekbokyeong, Schisandra chinensis, jujube, silkworm Cordyceps sinensis, Prickly Pear and Deer Antlers, respectively, and concentrating so that the solid content is 20-30Bx; Ginseng and herbal concentrates, purified water, fructooligosaccharides as a functional ingredient, apple juice, liquid fructose, honey, sodium benzoate and pectin by mixing as a sweetener, 0.35 to 0.65%, Gugija Concentrate for 100-150 ml final drink 1.12-2.08%, Astragalus concentrate 1.12-2.08%, Baekbokryeong concentrate 1.12-2.08%, Schisandra chinensis concentrate 0.35-0.65%, Jujube concentrate 0.91-1.69%, Silkworm cordyceps concentrate 0.042-0.078%, Prickly pear concentrate 0.01-0.03%, and deer antler concentrate 0.35-0.65%, fructooligosaccharide 0.7-1.3%, apple juice 7.0-13.0%, liquid fructose 3.36-6.24%, honey 2.0-4.55%, sodium benzoate 0.06-0.08%, pectin 0.02-0.35% and the rest in purified water Providing a constructed mixture; And the mixture is cooled to a temperature range of 3 to 8 ° C., filtered, filled into a beverage container, sterilized for 20 to 30 minutes at 80 to 90 ° C., and cooled.

Figure 1 is a schematic diagram showing a process for producing a herbal sports drink according to an embodiment of the present invention.

Looking at the present invention in more detail as follows.

Considering the efficacy of the basic substance (medicinal herb) used in the beverage of the present invention, first, ginseng (Ginseng Radix) greatly replenishes the energy, makes and restores blood, stabilizes the mind and body, produces a thirst Stops and improves breathing and appetite by watching the lungs and stomach. The amount used is 0.35 to 0.65% of ginseng concentrate (more than 80 mg / g of ginseng saponin) with a solid content of 60% or more. At this time, if the amount of use is less than 0.35%, the generation of the main effect of the vigor is insignificant, and if the amount exceeds 0.65%, it is easy to cause redness of the brain and cause insomnia.

The gojija (Lycii Fructus) has been reported to have the effect of smoothing the function of the liver and kidney has the effect of nourishing tonic, especially the action of promoting the development of hepatocytes. In the beverage of the present invention, the amount of wolfberry used is preferably 1.12 to 2.08% of goji berry concentrate having a solid content of 15% or more with respect to 100-150 ml of the final beverage, and when the amount is less than 1.12%, the liver and kidneys do not function. Above 2.08% is not good for patients with inflammatory diseases. In addition, when the solid content is less than 15% there is a tendency to not bring the original effect of the wolfberry.

The Astragalus Radiat (Aatragali Radix) has the effect of controlling the excretion of sweat by strengthening the skin firming the skin, and has the effect of controlling the metabolism of the body and according to the experimental animals have been reported to have a blood pressure lowering action and cardiac action. The amount of the Astragalus concentrate is preferably 1.12 to 2.08%. If the amount is less than 1.12%, water metabolism is not easy, and if it exceeds 2.08%, the contractile force of the heart becomes stronger, which may cause respiratory distress.

The baekbokyeong (Hoolen) has a calming effect to smooth the water metabolism in the body, to keep the spleen healthy to protect the body, and to stabilize the mind. The amount of the concentrated concentration of the Baekbokryeong is preferably 1.12 to 2.08%. If the amount is less than 1.12%, the spleen does not help the function smoothly. If it exceeds 2.08%, the diuretic action is rather strong and consumes energy.

The Schizandrae Fructus has the effect of improving the function of the lungs to facilitate breathing, produce essence, regulate sweat excretion, and improve work efficiency. Experimental results have been reported to promote the function of the heart, the adrenal cortex. In the beverage of the present invention, the amount of Schisandra chinensis is preferably 0.35 to 0.65% of Schisandra chinensis concentrate with respect to 100-150 ml of the final drink. When the amount of Schisandra chinensis is less than 0.35%, sweat is not easily excreted. This will not come out well.

The jujube (Zizyphi Inermis Fructrus) has the effect of regulating the function of the spleen and stomach, stabilizing the mind and relieving the combined weakness. The amount of jujube is preferably 0.91 to 1.69% of the jujube concentrate with respect to 100-150 ml of the final drink. If the amount of the jujube is less than 0.91%, it does not alleviate the combined weakness and does not help the function of the stomach. It can cause constipation.

The Cordyceps sinensis (Cordyceps) has the effect of regulating the body after the disease by adjusting the function of the lungs and kidneys, and has been reported to have the effect of calming and hypnosis. The amount of silkworm cordyceps is preferably 0.042 to 0.078% of the silkworm cordyceps concentrate with respect to the final beverage 100-150ml, if the amount is less than 0.042% does not benefit the weakness of the body, if it exceeds 0.078% to promote heat of the lung May cause bleeding.

The Eleutherococus Senticosus Maximowicy is reported to promote the recovery of the disease by improving the function of the liver and kidney, improve labor and antistress effect, and also stimulate the gonadotropin. The amount of thorny opiaceae is preferably 0.01-0.03% of thorny oocyte concentrate with respect to 100-150 ml of the final beverage. If the amount is less than 0.01%, thirst may not help the function of muscles and bones. .

The deer antler (Cervi Cornu) is to promote the function of the kidneys to strengthen the bones and create regular, help the function of the liver to strengthen the strength and promote the hematopoietic function, in recent years the cardiac effect and vitality of the living body Has been reported to be effective. The amount of the deer antler is preferably 0.35 to 0.65% of the deer antler concentrate having a solid content of 5% or more with respect to 100-150 ml of the final beverage. When the amount of the deer antler is less than 0.35%, the effect of maintaining the function of the kidneys and liver is insignificant, and exceeds 0.65%. This can lead to nosebleeds and heavy heads. In addition, if the solid content of the antler is less than 5% is not effective in improving the heart muscle exercise and the vitality of the living body intrinsic efficacy of the antler.

On the other hand, according to the present invention, in addition to the ginseng and herbal ingredients, the functional raw material fructooligosaccharide is used as 0.7 to 1.3% with respect to the final beverage 100-150ml, less than 0.7% can not control the taste and aroma of the herbal medicine, If it exceeds 1.3%, it is too stubborn to feel rejected and refreshed. As a sweetening aid, apple juice 7.0 to 13.0%, liquid fructose 3.36 to 6.44%, honey 2.0 to 4.55%, sodium benzoate 0.06 to 0.08%, and pectin 0.02 to 0.35% are used for 100 to 150 ml of the final beverage. At this time, if the added amount of the apple juice is less than 7.0%, the taste and aroma of the herbal medicine is strong, the rejection and refreshing feeling is reduced, and if it exceeds 13.0%, the sweetness is too strong, there is rejection, and if the amount of liquid fructose is less than 3.36%, it is used as a sweetening aid. There is little role, so the taste and aroma of herbal medicine is too strong, and if it exceeds 6.24%, it is too sweet and tends to be rejected. In addition, if the added amount of honey is less than 2.0%, the taste (flavor) in the combination with the herbal medicine on the sensory test is decreased, and if it exceeds 4.55%, the strong arine taste and too sweet taste is strong, it can be rejected, and the amount of sodium benzoate added 0.06% If less than 0.08%, it is difficult to maintain as a drink, and if it exceeds 0.08%, taste and aroma can be felt in the sensory test.If the amount of pectin is less than 0.02%, the concentration as a beverage is weak, and if it exceeds 0.035%, the total concentration as a beverage is There is a tendency to become stronger and feel rejected.

Herbal sports drinks using the ginseng and herbal medicines prepared in this way are finished by a unique blending ratio and manufacturing process. Referring to Figure 1, the ginseng of the components are concentrated to 60% or more solid content and ginseng saponin 80mg / g or more, and the herbal components are separately concentrated to a solid content of 20 ~ 30Bx, the ginseng and The herbal concentrates, purified water, functional ingredients and sweeteners are mixed within the above ranges. Then, it is cooled to a range of 3 to 8 ° C. in order to preserve the solid content and maintain the properties of the herbal medicine according to the blending ratio, and then filter, fill in the beverage container, sterilize, cool and test the product. Will be shipped. At this time, when the solid content is less than 20Bx, the efficacy of each herbal medicine is lowered. When the solid content is higher than 30Bx, the absorption in the body is lowered in contrast to the synergistic effect of the combination of each herbal medicine, and the sterilization is 20-30 at 80-90 ° C. It is desirable to maintain the efficacy of the herbal ingredients, to preserve the product, and to maintain the sensuality.

On the other hand, the concentration of ginseng can be carried out according to a conventional method, and the herbal ingredient is dried naturally or artificially at about 50 ° C. or lower to maintain moisture content of 8% or less in terms of preservation and efficacy of each herbal ingredient. Preferably, when the water content exceeds 8%, the absorption state in the body and the properties of the herbal medicine and the efficacy of the blend between them tends to be lowered. Also, among the herbal ingredients, goji fry for 5 to 15 minutes at about 120 to 130 ° C. to maximize the original efficacy of goji berry and is preferable in terms of functionality.

Hereinafter, the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following examples.

Experimental material

Ginseng purchased semi (30%) and bonsam (70%) produced in Geumsan in 1998, and herbal medicines such as goji berries were purchased from Gyeongdong market and used as materials. Functional raw materials, including fructooligosaccharide, were used to purchase products with safety as food.

Sample analysis

Ginseng Components Analysis

Ginseng component analysis was conducted in accordance with Food Code 16-1 concentrated ginseng 10) test method (1) ginseng component.

Soluble Solids

Soluble solids were measured using a Hand Refractometer (ATAGO Type500).

Sensory evaluation

The sensory test of the prototype was used by evaluating color selection, aroma, taste, and overall preference.

Preparation Example 1

Preparation of Ginseng Concentrate

end. extraction

Extraction was carried out according to the conventional method.

I. concentration

Concentrated according to the conventional method (as a rule, the use of a liquid extract).

Preparation Example 2

Preparation of Herbal Concentrates

end. dry

The herbal medicines were dried in a dry or hot air dryer at 50 ° C. or less and dried to have a water content of 8% or less.

I. stir-fry

Goji was used in the herbal medicine roasted for 10 minutes at 125 ℃.

All. extraction

① Place 100g of raw material, cut into 5mm or less, into a 1l extraction flask, attach reflux cooler, pour 50% alcohol 5 times, extract 3 times at 70 ℃ for 1 hour in water bath, and add 3 times of water. Extraction was performed once at about 70 ° C. for 2 hours.

② The primary, secondary and tertiary extracts were collected, cooled and precipitated at about 5 ° C. or lower for 5 hours to obtain a supernatant, and the residue was filtered through a 10 μm filter.

la. concentration

① The extracts were collected and concentrated under reduced pressure at 70 ℃ or lower on a rotary vacuum evaporator to obtain a solid content of about 25 ° Bx.

② Yield was expressed as a percentage of the dry raw material (100g) in terms of the amount of the concentrate to 25 ° Bx (see Table 1 below).

Yield by Raw Material (Unit:%) Raw material name yield(%) Ginseng 57.30 Wolfberry 271.80 A nobleman 132.64 Baikyeongryeong 167.99 Schisandra 204.21 Jujube 256.84 Silkworm Cordyceps 110.37 Go away 124.82 velvet 44.17

* Ginseng: 60 ° Bx;

Gojija, Astragalus, Baekbokryeong, Schisandra, Jujube, Silkworm Cordyceps Sinensis, Prickly Pear, Deer Antler: 25 ° Bx

hemp. Formulation Ratio Selection

16-4 Ginseng Beverage of Food Code 5) Ingredient Ingredients of Ginseng Ingredients (2) ② Soluble Ginseng Ingredients Product (Based on 80mg / g of Ginseng Saponin): Based on 0.5% or more, each herbal medicine is reviewed for herbal medicine and herbal medicine. Based on the research on manufacturing and distribution of health supplements (secondary), the sensory evaluation was selected by considering the daily intake. In particular, ginseng concentrate was composed of functional ingredients, sweeteners, herbal supplements, and ginseng concentrates.

bar. Investigation of concentration of taste

In order to select a blending ratio of the beverage, the taste felt by diluting 100 g of the concentrate concentrated at 25 ° Bx by 100 times is shown in Table 2 below.

Taste and Aroma by Raw Material of Final Herb Raw material name Taste and Aroma Ginseng Ginseng has its own scent and is sweet and bitter at first. Wolfberry It has no peculiar smell and is sweet at first but has a bitter aftertaste. Astragalus It tastes sweet and has no unusual aroma. Baikyeongryeong It has no peculiar aroma, tastes slightly sweet and has a dull finish. Schisandra It has a slightly unusual aroma, strong acidity, and has a bitter aftertaste. Jujube It has no peculiar aroma and tastes sweet. Silkworm Cordyceps It tastes sweet and has no unusual aroma. Go away It has a slight unusual aroma and tastes sweet. velvet It has a hazy taste with a wooden taste, and the aftertaste is dull, with a slight peculiar aroma and a premature and dull taste.

four. Selection of Combination Ratio of Ginseng and Herbal Medicine

Based on 0.3% or more, which is the lowest standard of ginseng beverages in the food industry, the results of sensory tests by adding ginseng and herbal extracts according to contents are shown in Table 4 below.

Mixing ratio by herbal medicine content (Unit:%) ingredient One 2 3 Ginseng 1.0 0.8 0.8 Wolfberry 1.2 1.2 0.96 Astragalus 1.2 0.8 0.8 Baikyeongryeong 1.2 1.2 0.96 Schisandra 0.9 0.9 0.72 Jujube 1.2 1.2 0.96 Silkworm Cordyceps 0.06 0.06 0.06 Go away 0.03 0.03 0.03 velvet 0.3 0.3 0.3 Purified water Quantity Quantity Quantity

* Ginseng Extract: Ginseng Ingredients 80mg / g

Other herbal extracts: 25 ° Bx standard

Sensory Test Report by Herbal Medicine Content Item One 2 3 Color 4.0 3.9 3.9 incense 3.7 3.7 3.8 flavor 3.4 3.8 3.8 Comprehensive Preference 3.8 3.9 4.1

* Score: Very bad: 1 point, Bad: 2 points, Moderate: 3 points, Good: 4 points, Very good: 5 points

According to Table 4, there was no significant difference between the samples in terms of flavor and color, but sample No. 1, which had more amounts of ginseng than samples No. 2 and 3, had a relatively low score in taste. This is thought to be due to the unique bitterness and aroma of ginseng.

Sample No. 3 was added by reducing the amount of five herbal medicines (Schisandra chinensis, Baekbokryeong, Gojija, jujube, thorny ogapi) by 20% compared to samples 1 and 2. It has a relatively mild taste.

The results of performing the sensory test after re-production as shown in Table 5 with reference to the results of Table 4 are as shown in Table 6.

Mixing ratio by herbal medicine content (Unit:%) ingredient 4 5 6 Ginseng 0.80 0.60 0.60 Wolfberry 1.20 1.20 1.00 Astragalus 1.30 1.20 1.20 Baikyeongryeong 1.44 1.44 1.20 Schisandra 0.60 0.60 0.50 Jujube 1.00 1.00 0.90 Silkworm Cordyceps 0.06 0.06 0.06 Go away 0.03 0.03 0.03 velvet 0.30 0.30 0.30 Purified water Quantity Quantity Quantity

Sensory Test Report by Herbal Medicine Content Item 4 5 6 Color 4.0 3.9 4.0 incense 3.9 3.8 3.9 flavor 4.2 3.7 4.0 Comprehensive Preference 4.2 3.8 3.9

As can be seen in Table 6, was prepared by varying the mixing ratio of ginseng and jujube, the color and the aroma did not have a big difference in all three samples. However, in the overall preference and taste, the 4th sample with a large amount of ginseng and jujube obtained relatively good scores, and the sour and astringent taste of Schisandra chinensis decreased significantly.

Table 7 shows the results of the sensory test after the beverage preparation test by different sweetener and functional ingredient (fructo-oligosaccharides) content by varying the ratio of the sweetener of the sweet taste.

Mixing ratio by addition of sweetener and functional ingredients (Unit:%) ingredient 7 8 9 10 Ginseng 0.60 0.60 0.60 0.60 Wolfberry 1.50 1.20 1.20 1.50 Astragalus 1.43 1.43 1.43 1.43 Baikyeongryeong 1.44 1.44 1.20 1.20 Schisandra 0.60 0.50 0.60 0.50 Jujube 1.20 1.20 1.20 1.20 Silkworm Cordyceps 0.06 0.06 0.06 0.06 Go away 0.02 0.02 0.02 0.02 velvet 0.30 0.30 0.30 0.30 honey 6.00 5.00 6.00 4.00 Liquid fructose 3.00 4.80 4.80 3.00 Fructooligosaccharide 3.00 1.00 - 3.00 Sodium benzoate 0.06 0.06 0.06 0.06 Purified water Quantity Quantity Quantity Quantity

Report of Sensory Test by Addition of Sweeteners and Ingredients Item 7 8 9 10 Color 4.0 4.1 4.1 4.0 incense 3.9 4.1 4.0 4.1 flavor 4.2 4.5 4.5 4.2 Comprehensive Preference 4.2 4.5 4.4 4.3

As can be seen in Table 7, all four samples received excellent evaluation. However, it has been pointed out that the samples with high amounts of fructooligosaccharides are ugly. In other words, strong sweetness seems to cause rejection. In addition, the aftertaste of honey was evaluated to cause rejection as the amount of honey added and the sweetness of other sweeteners increased.

On the other hand, in order to determine the cause of the steamed, bitter aftertaste after drinking a drink, the concentrated solution concentrated to 25 ° Bx was diluted in purified water for each herbal medicine according to the mixing ratio and tasted. As a result, herbal medicines that provide astringent taste, bitter taste, etc. were representatively ginseng, Schisandra chinensis and jujube.

And the masking of the unique medicinal herbs (masking), the mixing ratio and sensory test results prepared by adding the juice to soften the taste are shown in Table 9 and Table 10, respectively.

Mixing ratio (unit:%) by addition of fruit juice (cherry, apple) ingredient 11 12 13 14 Ginseng 0.50 0.50 0.50 0.50 Wolfberry 1.65 1.44 1.44 1.65 Astragalus 1.57 1.57 1.57 1.57 Baikyeongryeong 1.51 1.51 1.44 1.44 Schisandra 0.48 0.50 0.48 0.50 Jujube 1.20 1.20 1.20 1.20 Silkworm Cordyceps 0.06 0.06 0.06 0.06 Go away 0.02 0.02 0.02 0.02 velvet 0.30 0.30 0.30 0.30 honey 5.00 5.00 5.02 5.00 Liquid fructose 4.80 4.80 4.80 4.80 Fructooligosaccharide 1.00 1.00 1.00 1.00 Apple Juice 5.80 3.06 11.7 2.00 Sodium Benzoate 0.06 0.06 0.06 0.06 Purified water Quantity Quantity Quantity Quantity

※ Apple juice-Gyeongbuk tunggeum apple juice 100% (clear) use

Sensory test report card by fruit addition Item 11 12 13 14 Color 4.3 4.2 4.2 4.3 incense 4.2 4.3 4.2 4.1 flavor 4.1 4.2 4.5 4.4 Comprehensive Preference 4.3 4.3 4.4 4.5

As can be seen in Table 10, in the two items, color, fragrance, all four samples were evaluated without significant difference. Taste 13 scored better than sample 11 and 12 with apple juice. This may be because the mild taste of apple juice slowed down the bitterness and astringency of the herbal medicine.

In Table 11, pectin was added to add weight to the beverage.

Mixing ratio for each added pectin (unit:%) ingredient 15 16 17 18 Ginseng 0.50 0.05 0.50 0.50 Wolfberry 1.65 1.60 1.60 1.65 Astragalus 1.42 1.48 1.45 1.48 Baikyeongryeong 1.66 1.66 1.60 1.60 Schisandra 0.50 0.50 0.50 0.50 Jujube 1.20 1.20 1.20 1.20 Silkworm Cordyceps 0.06 0.06 0.06 0.06 Go away 0.02 0.02 0.02 0.02 velvet 0.40 0.40 0.50 0.50 honey 5.00 5.00 3.00 4.00 Liquid fructose 4.80 4.80 4.80 4.80 Fructooligosaccharide 1.00 1.00 2.00 1.00 Apple Juice 5.00 4.00 8.40 10.7 Sodium benzoate 0.06 0.06 0.06 0.06 pectin - 0.20 0.30 0.30 Purified water Quantity Quantity Quantity Quantity

Report of Sensory Test by Addition of Pectin Item 15 16 17 18 Color 4.6 4.5 4.5 4.6 flavor 4.4 4.5 4.5 4.5 incense 4.3 4.6 4.3 4.7 Comprehensive Preference 4.4 4.6 4.6 4.7

As can be seen in Table 12, samples 16, 17 and 18 with pectin as a whole were evaluated better than 15 without addition. On the other hand, when the pectin was added, the sample No. 17, in which the fructooligosaccharide was doubled to increase the viscosity of the beverage and the sweetness of the beverage, obtained a low score in the taste category, and the strong sweetness was found to cause rejection.

In order to determine the final mixing ratio, the results of re-evaluation of the 3, 4, 8, 14, and 18 samples, which were excellently evaluated, among the samples 1 to 18, were re-evaluated, as shown in Table 13 below.

Final mixing ratio determination sensory test report card Item 3 4 8 14 18 Color 4.4 4.5 4.4 4.5 4.7 incense 4.5 4.3 4.4 4.7 4.7 flavor 4.3 4.5 4.4 4.6 4.7 Comprehensive Preference 4.5 4.4 4.2 4.7 4.8

According to Table 13, as a result of the overall resensory evaluation, the seven samples in the sensory items as a whole do not have a relatively large difference, the highest score 18 was determined as the basis of the final mixing ratio.

On the basis of this, in addition to the strong sweetness, two compounding ratios as shown in Table 14 were prepared in a direction to reduce the hot taste, gritty feeling, etc., in consideration of emphasizing the thick taste and gritty feeling by the physical disease caused by the addition of pectin, and the sensory evaluation result of the sample. Are listed in Table 15 below.

Mixing ratio to determine final mixing ratio of oriental sports drink (Unit:%) ingredient 19 20 Ginseng 0.50 0.50 Wolfberry 1.55 1.60 Astragalus 1.48 1.60 Baikyeongryeong 1.42 1.60 Schisandra 0.50 0.50 Jujube 1.20 1.30 Silkworm Cordyceps 0.06 0.06 Go away 0.02 0.02 velvet 0.50 0.50 honey 3.00 3.50 Liquid fructose 4.80 4.80 Fructooligosaccharide - 1.00 Apple Juice 7.00 10.0 Sodium benzoate 0.06 0.06 pectin 0.35 0.30 Purified water Quantity Quantity

Final mixing ratio determination sensory test report card Item 19 20 Color 4.8 4.8 flavor 4.7 4.8 incense 4.7 4.9 Comprehensive Preference 4.7 4.8

According to the results of Table 15, the compounding ratio of sample 20, which obtained a higher score, was determined as the final mixing ratio of herbal sports drink using ginseng and herbal medicine, and the physicochemical analysis results of sample 20 are shown in Table 16 below.

Physicochemical analysis of prototype division test results Constellation fitness Ginseng Confirm Tar color Not detected Lead (mg / kg) Not detected Tin (mg / kg) Not detected Number of bacteria (100 / g or less) 0 Coliform group voice Preservative 0.06 or less pH 4.18 Brix 7.1

Antiseptic test

The sample No. 20 was placed in a 50 ± 1 ° C. incubator and stored for 10 days. The results of the turbidity test using pH and a spectrophotometer were shown in Table 17 below.

Prototype antiseptic test result Date pH Turbidity Prototype 4.18 100 Day 1 4.18 100 Day 2 4.18 100 Day 3 4.18 100 Day 4 4.18 100 Day 5 4.18 100 Day 6 4.19 100 Day 7 4.19 100 Day 8 4.20 100 Day 9 4.20 100 Day 10 4.20 99.5

Example 2

In the present embodiment is an experiment to determine the efficacy of the anti-fatigue, thirst quenching, endurance of the beverage (sample 20).

Experimental Materials and Methods

The beverage (sample 20) was drunk on an empty stomach 100 ml / time twice a day.

Test subject

Check the mental and physical fatigue, thirst and endurance strength before and after drinking 20 elite athletes and 10 national elite athletes, and then drink 200ml daily for 1 month for 3 days. It was confirmed. The beverage was measured in fatigue, the degree of thirst, and endurance strength before drinking, and is shown in Table 18 below, and the results after drinking were shown in Table 19 below.

Fatigue degree, degree of thirst, endurance strength (30 people) before drinking object Category Fatigue Thirst Strength of endurance Few little many system Few little many system weak Medium strong system Public Rest before exercise 11 6 3 20 17 2 One 20 5 7 8 20 During light exercise 10 6 4 20 8 5 7 20 8 5 7 20 During severe exercise 2 4 14 20 One 3 16 20 10 6 4 20 Mental labor 5 7 8 20 6 7 7 20 6 6 8 20 player Rest before exercise 9 One 0 10 10 0 0 10 0 2 8 10 During light exercise 8 2 0 10 3 2 5 10 0 3 7 10 During severe exercise One One 8 10 One 2 7 10 4 2 4 10 Mental labor 3 4 4 10 9 One 0 10 One One 8 10

As can be seen in Table 18, before the efficacy test for the beverage of the present invention confirmed the fatigue strength, degree of thirst, endurance strength of each subject group, as the amount of exercise in the general public of fatigue and thirst On the other hand, the endurance gradually became weaker. And the degree difference of each item due to mental labor showed a relatively even distribution. In addition, sports athletes who had relatively good physical strength and gynecological function felt severe fatigue and thirst only during severe exercise, and endurance was more than moderate. On the other hand, the relative fatigue caused by mental labor was felt like the general public.

Item and target drinking days Antifatigue Quench your thirst Endurance Promotion Public player system Public player system Public player system 3 days × 30 30 × 30 6 days × 30 30 30 9th 30 30 30 12 days 30 30 30 15th 30 30 30 18 days 30 30 30 21st 30 30 30 24 days 30 30 30 27th 30 30 30 30 days 30 30 30

×: When no effect is felt

: If you feel some efficacy

: If you feel the efficacy

As shown in Table 19, as a result of confirming the efficacy of the anti-fatigue, thirst quenching, endurance enhancement for each subject of the present invention, the anti-fatigue efficacy showed a quick effect on the athletes who have more physical consumption than the general public. And the quenching of thirst was able to feel the efficacy of both the general public and athletes, in particular, athletes could feel the efficacy and drinking at the same time because of the reduced water. In addition, the improvement of endurance showed a quick effect at the same time as the public drink, but the athletes did not feel the effect at first after drinking, but it was certainly felt as a result of drinking for a certain period of time.

As described above, herbal sports drinks made by mixing and manufacturing ginseng and herbal medicines, functional ingredients, and sweeteners of the present invention are prepared for quenching thirst, enhancing endurance, anti-fatigue, and improving mental and physical labor force and tonic. It is effective because it can be used by the general public who are tired easily mentally and physically and by athletes who need thirst and endurance.

Claims (4)

Ginseng concentrate with 60% or more solid content (Ginseng saponin 80mg / g or more) 0.35 ~ 0.65%, Goji berry concentrate 1.12 ~ 2.08%, Solid content 15% or more, 1.12 ~ 2.08%, Baekbokyeong concentrate 1.12 to 2.08%, Schisandra chinensis concentrate 0.35 to 0.65%, Jujube concentrate 0.91 to 1.69%, Silkworm Cordyceps sinensis concentrate 0.042 to 0.078%, Spiny bark concentrate 0.01 ~ 0.03%, Solids content of more than 5% 0.35 ~ 0.65% and functional raw material fructo Oligosaccharide 0.7-1.3%, apple juice 7.0-13.0% as a sweetener, liquid fructose 3.36-6.24%, honey 2.0-4.55%, sodium benzoate 0.06-0.08%, pectin 0.02-0.35% and the rest consists of purified water Herbal sports drinks containing ginseng and herbal medicines. Concentrating ginseng at a solid content of at least 60% and at least 80 mg / g of ginseng saponin; A step of separating the herbal components consisting of gojija, Astragalus, Baekbokyeong, Schisandra chinensis, jujube, silkworm Cordyceps sinensis, Prickly Pear and Deer Antlers, respectively, and concentrating so that the solid content is 20-30Bx; The ginseng and herbal concentrates, purified water, fructooligosaccharides as a functional ingredient, and apple juice, liquid fructose, honey, sodium benzoate and pectin as a sweetener, and the ginseng concentrate of 60% or more solids as a basic ingredient for the final beverage 100-150ml (Ginseng saponin 80mg / g or more) 0.35 to 0.65%, solid content 15% or more gojija concentrate 1.12 ~ 2.08%, Astragalus concentrate 1.12 ~ 2.08%, Baekbokyeong concentrate 1.12 ~ 2.08%, Schizandra concentrate 0.35 ~ 0.65%, Jujube concentrate 0.91 ~ 1.69%, Silkworm Cordyceps Sinensis Concentrate 0.042 ~ 0.078%, Prickly Pear Cultivate Concentrate 0.01 ~ 0.03% and Solids 5% or more are 0.35 ~ 0.65% Deer Antler Concentrate, 0.7 ~ 1.3% Fructooligosaccharide as Functional Ingredient, Apple Juice 7.0 ~ 13.0 as Sweetener Providing a mixture consisting of%, liquid fructose 3.36-6.24%, honey 2.0-4.55%, sodium benzoate 0.06-0.08%, pectin 0.02-0.35% and the remainder purified water; And The mixture is cooled to a temperature range of 3 to 8 ℃, filtered, filled in a beverage container, sterilized for 20 to 30 minutes at 80 to 90 ℃, and cooled herbal medicines comprising ginseng and herbal Method of producing sports drinks. The method of claim 2, wherein the herbal ingredient is a method of producing a herbal sports drink containing ginseng and herbal medicine, characterized in that concentrated by natural or artificial drying at 50 ℃ or less so that the water content is 8% or less. According to claim 1, wherein the wolfberry is roasted for 5 to 15 minutes at 120 ~ 130 ℃ concentrated method of producing a herbal sports drink containing ginseng and herbal medicine.