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KR-20260066262-A - Manufacturing method of processed beverages using mushroom extract and bain marie for extracting active ingredients

KR20260066262AKR 20260066262 AKR20260066262 AKR 20260066262AKR-20260066262-A

Abstract

According to one aspect of the present invention, the method comprises the steps of: introducing a first raw material into a first water bath (s10); heating the first water bath water of the first water bath with a burner to extract an active ingredient from the first raw material (s20); supplying the first water bath water used in the first water bath to the second water bath water of the second water bath when the extraction of the active ingredient from the first raw material is completed (s30); introducing a second raw material into the second water bath (s40); extracting an active ingredient from the second raw material using the waste heat of the second water bath water (s50); supplying the second water bath water used in the second water bath to the third water bath water of the third water bath when the extraction of the active ingredient from the second raw material is completed (s60); introducing a third raw material into the third water bath (s70); and extracting an active ingredient from the third raw material using the waste heat of the third water bath water (s80). A method for manufacturing a processed beverage using mushroom extract may be provided, comprising the steps of: supplying the water used in the third water bath in the third water bath to the water used in the fourth water bath in the fourth water bath when the extraction of the active ingredient of the third raw material is completed (s90); introducing the fourth raw material into the fourth water bath (s100); extracting the active ingredient from the fourth raw material using the waste heat of the water used in the fourth water bath (s110); and mixing the extracts extracted from the first, second, third, and fourth water baths to manufacture a processed beverage (s120).

Inventors

  • 박상일

Assignees

  • 박상일

Dates

Publication Date
20260512
Application Date
20241104

Claims (8)

  1. Step of introducing the first raw material into the first water bath (s10); Step (s20) of extracting active ingredients from the first raw material by heating the first water bath water of the first water bath with a burner; Step (s30) of supplying the first water used in the first water bath to the second water bath of the second water bath when the extraction of the active ingredient of the first raw material is completed; Step of introducing the second raw material into the second double boiler (s40); A step (s50) of extracting an active ingredient from a second raw material using the waste heat of the second water bath; When the extraction of the active ingredient of the second raw material is completed, the step of supplying the second water used in the second water bath to the third water bath of the third water bath (s60); Step of introducing the third raw material into the third water bath (s70); A step (s80) of extracting active ingredients from a third raw material using waste heat from the third water bath; When the extraction of the active ingredient of the third raw material is completed, the step of supplying the third water used in the third water bath to the fourth water bath of the fourth water bath (s90); Step of introducing the fourth raw material into the fourth water bath (s100); Step (s110) of extracting active ingredients from the fourth raw material using waste heat from the fourth water bath; A step (s120) of mixing extracts extracted from the first, second, third, and fourth water baths to produce a processed beverage; A method for manufacturing a processed beverage using a mushroom extract containing
  2. In paragraph 1, A method for manufacturing a processed beverage using mushroom extract, characterized by, when the extraction of the active ingredients of the fourth raw material is completed, resupplying the fourth water used in the fourth water bath to the first water bath of the first water bath and heating with a burner until a set temperature is reached.
  3. In paragraph 1, A method for manufacturing a processed beverage using mushroom extract, characterized in that the temperature of the first water bath is the highest and the temperature of the fourth water bath is the lowest.
  4. In paragraph 1, A method for manufacturing a processed beverage using a mushroom extract, characterized in that the first ingredient is licorice, the second ingredient is *Myungwolcho*, the third ingredient is *Nokgak-yeongji* mushroom, and the fourth ingredient is *Hericium erinaceus* mushroom.
  5. In paragraph 1, The above 1st, 2nd, 3rd, and 4th water baths (100-1, 100-2, 100-3, 100-4) are External container filled with water for a double boiler; An inner container formed in the form of a double container inside the outer container; A pressure cap that connects to the upper side of the above-mentioned container so as to be openable and closable; and A basket that is detachably coupled to the above-mentioned container while containing raw material; A method for manufacturing a processed beverage using mushroom extract, characterized by including
  6. In paragraph 5, A method for manufacturing a processed beverage using mushroom extract, characterized in that the first, second, third, and fourth water baths (100-1, 100-2, 100-3, 100-4) are connected to each other between the outer containers, the first water bath and the fourth water bath are each rotatably connected to a support with a bearing shaft, the bearing shaft is connected to a motor using a belt pulley, and the first, second, third, and fourth water baths (100-1, 100-2, 100-3, 100-4) swing around the bearing shaft by the driving of the motor so that the active ingredients of the internal raw material are simultaneously extracted by hot water and by centrifugal force.
  7. In paragraph 5, A method for manufacturing a processed beverage using mushroom extract, characterized in that one side of the pressure cap is hinge-connected to the container so as to be rotatable, the other side forms a control clamp for controlling opening and closing, and a pressure valve is formed in the center of the cap to supply compressed air into the interior of the water bath.
  8. A water bath for extracting active ingredients from raw materials of processed beverages using mushroom extracts prepared according to the methods of paragraphs 1 to 7.

Description

Manufacturing method of processed beverages using mushroom extract and bain marie for extracting active ingredients The present invention relates to a method for manufacturing a processed beverage using mushroom extract and a water bath for extracting active ingredients. Generally, lion's mane mushrooms have long been widely used as medicinal and edible products. They contain substances with excellent efficacy in enhancing and improving brain function, and are known to be effective against dementia, cancer, and diabetes. Among the extracts of Hericium erinaceus, active ingredients include Hericenones, Erinacin, Resorcinol, monoterpins, diterpins, steroids, and volatile aromatic compounds. These Hericium erinaceus extracts are attracting attention as animal and cell experiments have shown that they are effective in improving cognitive function and have the potential for nerve cell regeneration. Among these, Hericenones are compounds found in natural products, including Hericenone A, B, C, D, E, and H, and new Hericenones are continuously being identified. The aforementioned hericenones are known as preventive and therapeutic substances for dementia by crossing the blood-brain barrier (BBB) and promoting the synthesis of nerve growth factor (NGF), thereby improving memory and cognitive function through the promotion of neuronal differentiation and protection. Regarding a method for extracting active substances from the above-mentioned Hericium erinaceus, Patent No. 10-581532 discloses a method for extracting Hericium erinaceus extract characterized by adding 3.5 to 4.2 parts by weight of Hericium erinaceus and extracting at a temperature of 91.5 to 96.5°C for 120 minutes; Published Patent No. 10-2001-0008171 discloses a hot water extraction method in which enzyme-reacted mycelium is placed in a centrifuge, centrifuged to concentrate, and then the mycelium is concentrated by mixing it with 20 to 70% water and applying heat; furthermore, Published Patent No. 10-2016-0146615 discloses a composition for improving learning ability or memory and a health functional food containing as an active ingredient an extract obtained by adding ethanol to Hericium erinaceus at room temperature; and Patent No. 10-1349113 discloses from Hericium erinaceus Pharmaceutical compositions and health functional foods capable of protecting brain nerves using specific compounds derived therefrom have been disclosed. Patent No. 10-1429209 discloses a composition for improving brain function and cognitive function containing, as active ingredients, extracts of two or more mushrooms selected from the group consisting of Hericium erinaceus, Pleurotus ostreatus, and Pleurotus ostreatus. Additionally, Patent No. 10-2054574 discloses an analytical method for analyzing indicator components involved in the activation and improvement of brain function contained in Hericium erinaceus. Meanwhile, numerous papers have been disclosed regarding the characteristics of Hericium erinaceus extracts, the characteristics of spawn cultures, and the improvement of cognitive ability through clinical trials. However, most of the extracts of Hericium erinaceus in the aforementioned prior art were extracted using organic solvents such as alcohol, and hot water extraction had the problem of lower extraction efficiency compared to organic solvent extraction. FIG. 1 is a conceptual diagram illustrating the structure of a water bath for extracting active ingredients for manufacturing processed beverages using mushroom extract according to the present invention. Figure 2 is an exploded cross-sectional view for explaining the detailed structure of the water bath of Figure 1. Figure 3 is a side view illustrating the swing structure of the water bath of Figure 1. FIG. 4 is a flowchart describing a method for manufacturing a processed beverage using mushroom extract according to the present invention. The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms. These embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims. Throughout the specification, the same reference numerals refer to the same components. The terms used herein are for describing embodiments and are not intended to limit the invention. In this specification, the singular form includes the plural form unless specifically stated otherwise in the text. As used herein, "comprising" and/or "comprising" does not exclude the presence or addition of one or more other components, steps, actions, and/or elements to the mentioned components, steps, actions,