Drink containing ultrafine powder of ginseng and the method thereof

• US 20050170021A1
• Filed: 01/13/2005
• Published: 08/04/2005
• Est. Priority Date: 01/20/2004
• Status: Active Grant

• Current Assignee: CJ Wellcare Corporation
• Original Assignee: CJ Corporation (CJ Group)
• Inventors: Lee, Kang-Pyo, Seo, Yong-Ki, Lee, Geun, Sung, Hyun-Soon
• Granted Patent: US 7,354,607 B2
• Time in Patent Office: Days
• US Class Current: 424/728
• CPC Class Codes: A23L 2/52 Adding ingredients adding preservatives A23L2/44
• CPC Class Codes: A23L 33/105 Plant extracts, their artificial duplicates or their derivatives
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A23V 2200/30 Foods, ingredients or supplements having a functional effect on health
• CPC Class Codes: A23V 2250/2124 Ginseng

Abstract

The present invention relates to a method of preparation of a drink composition containing powder of ginseng or red ginseng, and more particularly, it relates to a health drink containing powder of ginseng or red ginseng ultrafinely pulverized by a suitable pulverizer and its preparation. Therefore, it is possible to utilize all ingredients of ginseng or red ginseng contained in the drink, but a conventional ginseng drink contains extract of ginseng or red ginseng.

Claims

1. A drink composition comprising ultrafine powder of ginseng or red ginseng with a mean particle diameter of 0.1˜

74 μ

m.

2. A drink composition comprising ultrafine powder of ginseng or red ginseng with a mean particle diameter of 0.1˜

74 μ

m, and a mixture stabilizer.

3. The drink composition according to claim 2, wherein it comprises 0.05˜

5.0% (w/v) of powder of ginseng or red ginseng, 0.05˜

5% (w/v) of honey, 0.05˜

5% (w/v) of herb medicine extract, 0.01˜

10.0% (w/v) of a sweetener, 0.05˜

5.0% (w/v) of a vegetable cream, 0.01˜

1.0%(w/v) of a mixture stabilizer, 0.01˜

0.3% (w/v) of a emulsifier, 0.001˜

0.01% (w/v) of a defoamer, 0.01˜

0.5% (w/v) of a flavor, 0.01˜

0.06% (w/v) of a preservative and 69˜

99% (w/v) of purified water.

4. A method for the preparation of a ginseng drink comprising the steps of:

completely dissolving the ginseng or red ginseng powder described in claim 2, a mixture stabilizer, an emulsifier and other raw materials in purified water; and

adding purified water to the resulted mixture to make total content of the composition to 100% by volume, and then homogenizing under a pressure, sterilization, filling in a container and packaging, and pasteurization.

5. The drink composition according to claim 2, wherein said mixture stabilizer is composed 1˜

20% (w/w) of carageenan, 0.5˜

20% (w/w) of CMC-Na, 0% (w/w) of microcrystalline cellulose, 0.5˜

10% (w/w) of than gum, 2˜

30% (w/w) of sugar ester of fatty acids, 30% (w/w) of dextrin, 0.5˜

10% (w/w) of excipient, 05˜

0.5% (w/w) of an edible oil.