Health Beverage Misugaru Composition Containing Poria cocos and Method for Preparing the Same

Abstract

The present invention relates to a misutgaru (roasted grain powder) and a method for manufacturing the same, which optimizes functionality and taste using Poria cocos as the main ingredient and improves solubility and stability during beverage production. The Poria cocos and grains undergo thorough quality control and pretreatment processes to minimize the loss of active ingredients, and homogeneity and stability during beverage production are maximized through high-speed mixing, high-pressure homogenization, and ultrasonic treatment. In addition, strict packaging and storage conditions ensure that quality is maintained even during long-term storage.

Description

Technology Field

[0001] The present invention relates to a technology for manufacturing health beverages, and more specifically, to a misutgaru composition and a method for manufacturing the same, which uses Poria cocos as a main ingredient to achieve a balance of functionality and taste and improve stability and preservation. Background Technology

[0003] Misutgaru is a traditional Korean grain beverage made by mixing various grains, such as barley, brown rice, glutinous rice, Job's tears, and black soybeans, and processing them into a powder. Generally, misutgaru is consumed as a health drink during the summer, and demand continues to rise as it provides a convenient source of nutrition amidst the busy daily lives of modern people. However, existing misutgaru focuses merely on supplying the basic nutritional components of grains, which limits its ability to provide functional benefits for the health and well-being of modern people.

[0005] With the recent rise in consumer interest in health and well-being, there is a growing demand for misutgaru (roasted grain powder) infused with various functional ingredients, such as antioxidants and immune-boosting agents. In particular, Poria cocos, a traditional herbal medicine with a long history, is garnering attention as a functional health ingredient due to its proven effects in boosting immunity, improving gut health, and providing antioxidant and anti-inflammatory benefits. However, Poria cocos is difficult to consume on its own due to its distinctive bitter taste and aroma. Furthermore, its use in processed foods has been limited by issues such as uneven particle size, destruction of active ingredients, and reduced solubility during grinding.

[0007] Furthermore, when misutgaru is prepared as a beverage for consumption, there are issues such as the formation of sediment or poor mixing due to the non-uniformity of its particles. Consequently, concerns have been continuously raised regarding consumer discomfort and the deterioration of beverage quality.

[0009] Accordingly, in order to improve the quality of the beverage while maintaining the functionality of Baekbongnyeong, technical improvements are urgently required to ensure particle homogenization and physical stability during the production of misutgaru beverages. The problem to be solved

[0011] The present invention was developed to solve the above-mentioned problems and aims to provide a functional misutgaru composition and a method for manufacturing the same, which includes Poria cocos to enhance functionality by including health-beneficial Poria cocos, is free from foreign matter sensation when consumed by consumers, and provides excellent stability and solubility when manufactured into a misutgaru beverage.

[0013] To achieve the above objective, the following specific tasks were established:

[0015] 1. Establish quality standards for the raw materials, such as Poria cocos and grains, and ensure safety and functionality by thoroughly inspecting the origin and quality of the raw materials.

[0017] 2. Develop an optimal pretreatment process that minimizes the bitter taste and aroma of Poria cocos and minimizes the loss of active ingredients.

[0019] 3. A manufacturing process is implemented that minimizes sedimentation and improves dispersibility during beverage production by precisely controlling the particle size of the misugaru.

[0021] 4. Use natural stabilizers and emulsifiers to maximize the physical stability of the beverage and maintain its homogeneity.

[0023] 5. Develop packaging and storage technologies that minimize the deterioration of flavor and functional ingredients even during long-term storage. means of solving the problem

[0026] Claim as is Effects of the invention

[0028] The roasted grain powder prepared according to the present invention has the following effects:

[0030] By stably preserving the main active ingredients (polysaccharides) of Poria cocos, it maximizes functionality such as immunity enhancement, antioxidant effects, and improved gut health, providing health benefits to consumers.

[0032] We enhance consumer trust and safety by providing products safe from microbial contamination and heavy metals through rigorous raw material quality control.

[0034] Misutgaru produced through a precise particle size control and homogeneous mixing process dissolves quickly and minimizes sedimentation when made into a beverage, significantly improving the drinking experience for consumers.

[0036] Beverages manufactured using natural emulsifiers and stabilizers maintain homogeneity even after long-term storage, allowing consumers to conveniently consume them at any time.

[0038] By blocking oxygen and providing optimal storage conditions, the shelf life of the product is extended, and the stability of flavor and functional ingredients is ensured even during long-term preservation. Brief explanation of the drawing

[0040] This drawing relates to the manufacturing and stabilization process of roasted grain powder containing Poria cocos, illustrating the step-by-step manufacturing flow from raw material selection to final packaging. Specific details for implementing the invention

[0041] 1. Setting raw material quality standards and screening stage:

[0043] Grains such as oats, brown glutinous rice, black rice, barley, black soybeans, brown rice, and Job's tears are carefully selected from domestic or internationally certified eco-friendly agricultural products.

[0045] Grains must satisfy the moisture content of 12% or less, the residual pesticide standard, the heavy metal (lead, cadmium, etc.) content standard, and the microbial (coliform bacteria and mold, etc.) inspection suitability standard.

[0047] Baekbongnyeong uses domestically produced or quality-certified raw materials, selects materials verified to have a polysaccharide (Pachyman) active ingredient content of at least 20%, and uses them after thorough washing and sterilization.

[0049] 2. Pretreatment process of Poria cocos and grains:

[0051] After removing surface impurities from Poria cocos through ultrasonic cleaning (40 kHz, 10 minutes), the active ingredients are preserved by low-temperature vacuum drying at 40°C or lower. After drying, the particles are uniformly ground to a size of 10–30 µm using an ultrafine grinder.

[0053] Grains are roasted at 120–150°C (hot air roaster, approximately 20 minutes) to impart a nutty flavor, and undergo a treatment process to activate enzymes and improve digestibility. After roasting, they are rapidly cooled to maintain a uniform moisture content.

[0055] 3. Homogenization and Stabilization Process:

[0057] Roasted cereal powder and ultrafine Poria cocos powder are mixed in a high-speed mixer (3000 rpm or more) for 20 to 30 minutes to form a uniform powder state.

[0059] During the mixing process, natural emulsifiers, such as soybean lecithin (0.10.3% by weight) and xanthan gum or guar gum (0.050.2% by weight), are added to perform a stabilization treatment that prevents precipitation and aggregation during beverage production.

[0061] 4. Misugaru Beverage Manufacturing and Stabilization Technology:

[0063] A suspension is prepared by mixing roasted grain powder with purified water or low-fat milk, and the suspension is homogenized using a high-pressure homogenizer (500 bar or more) to improve the physical stability of the beverage.

[0065] The homogenized suspension is additionally subjected to ultrasonic treatment (2040 kHz, 510 min) to further control the particle size and distribution more uniformly and minimize sedimentation of the final product.

[0067] 5. Quality Control and Physical Property Evaluation Methods:

[0069] The quality and safety of the final product are verified by thoroughly conducting tests on moisture content (5% or less), particle size analysis (90% or more of 50㎛ or less), microbiological testing (below the standard limit for coliform bacteria and mold), and heavy metal testing.

[0071] After manufacturing the beverage, the quality of the beverage is verified through suspension stability evaluation using a 24-hour sedimentation test, particle size distribution measurement (laser particle size analyzer), viscosity measurement (rotational viscometer), etc.

[0073] 6. Final Packaging and Storage:

[0075] The finished misugaru is packaged in multi-layer film packaging (such as aluminum laminated film) equipped with oxygen and moisture barrier functions, and internal oxidation and quality degradation are prevented through nitrogen-filled packaging.

[0077] The recommended storage temperature is set to 5~15℃ and the relative humidity to 60% or less, and under these conditions, stable quality can be maintained for up to 12 months.

[0079] 7. Environmental and Hygiene Management:

[0081] During the manufacturing process, hygiene management procedures compliant with HACCP standards are applied to prevent cross-contamination and maintain the cleanliness of the manufacturing environment.

[0083] Temperature and humidity within the workplace are strictly managed, and regular cleaning and sterilization processes of manufacturing equipment are carried out periodically.

Claims

Claim 1 A method for manufacturing misutgaru containing Poria cocos, comprising: a raw material quality standard setting and selection step for selecting domestic or internationally certified eco-friendly grains and Poria cocos with a polysaccharide content of 20% or more; a pretreatment process for Poria cocos and grains in which the Poria cocos is ultrasonically washed, subjected to low-temperature vacuum drying at 40°C or lower, and ground to a size of 1030㎛, and the grains are roasted at 120°C and rapidly cooled; a homogenization and stabilization process in which the roasted grain powder and ultrafine Poria cocos powder are mixed in a high-speed mixer and natural emulsifiers and stabilizers are added; a misutgaru beverage manufacturing and stabilization technology in which the misutgaru is mixed with purified water or low-fat milk, homogenized through a high-pressure homogenizer, and subjected to ultrasonic treatment; and a quality control and physical property evaluation method for confirming the quality and safety of the finally produced misutgaru. A method for manufacturing misutgaru containing Baekbongnyeong, characterized by including final packaging and storage in which the finished misutgaru is nitrogen-filled and packaged using a multilayer film packaging material.

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