| 摘要 |
PURPOSE: A method of making a functional beverage by stacking Angelica root, ginseng and sugar in a predetermined mixing ratio in a storage vessel and aging is provided. It has an effect of neutralizing characteristic bitter taste of ginseng without the destruction of effective ingredients. CONSTITUTION: Angelica root and ginseng are immersed in water for 30 to 60min, dried at 10 to 20deg.C for 5 to 10min and sterilized with an ultraviolet sterilizer for 10min. Thereafter, black sugar(or brown sugar) and Angelica root are stacked alternately in a weight ratio of 0.6 to 0.8:1 in a storage vessel and then stacked with ginseng in a weight ratio of ginseng and Angelica root of 10:1 when the stacking state reaches an intermediate part of the storage vessel. The stacking procedure of the sugar and Angelica root is repeated until the stacking state reaches the uppermost layer of the storage vessel and ginseng is stacked in the uppermost layer to give a weight ratio of ginseng and Angelica root of 10:1 and aged after sealing while turning it upside down every 1/4 of the aging period. The aged mixture is squeezed when the aging is completed.
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