KR100642867B1 - Anti-cancer functional herb pepper with excellent sensuality - Google Patents

Abstract

The present invention relates to an anti-cancer functional herb pepper paste having excellent sensuality. The extract obtained by low temperature aging of herbal plants and low temperature ripening, mixed with sprout sprouts and herb flowers in rock water, mixed with fresh juice obtained by low temperature aging By fermenting the mixed solution obtained during the preparation of red pepper paste, there is a very excellent effect of producing a herb pepper paste with excellent functional beauty and anticancer function.

Description

Thick soypaste mixed with red pepper and herb which has exellent flavor and anti-cancer activity}

The present invention relates to an anti-cancer functional herb pepper paste having excellent sensuality, and more particularly, an extract obtained by low temperature aging of herbal plants and low temperature aging, and then mixed with shoots and herb flowers in rock water to go to a blender and then ripened at low temperature. It relates to a herb pepper paste having excellent sensory beauty and anti-cancer function, prepared by using a mixed solution obtained by mixing the liquids.

Gochujang is a Korean seasoned food fermented with red pepper powder as the main ingredient. Soy sauce and miso are thought to have been around since the time of the ancient times, but red pepper paste was developed after the introduction of red pepper. The method of making red pepper paste first appeared in 『Jebobo Forest Economy (增補 山林 經濟, 1766)』, which is made by sifting meju powder into sieve, and 3 hops of red pepper powder and 1 cup of glutinous rice flour are added and soaked in good soy sauce. It looks almost the same as it is today, but it uses much less red pepper powder than today's red pepper paste, and reminds us of something like a makjang because meju powder is the main instead of glutinous or non-glutinous rice. Also, the soy sauce made with red pepper paste is different from now. However, fry sesame seeds in red pepper paste or make bean curd with 1 mal of bean, squeeze water, and mix with red pepper powder, salt water, and so on. Also, add dried fish pieces or kelp and seaweed to make it taste better. Roasted horses, peeled and then boiled again to extract juice, floated in a hot room for 3 days, mixed with three hops of red pepper powder and brine and cooked in the sun are recorded. In 1815, the soybeans were made with 1 mal of boiled beans and 2 dozens of rice, then made with a white group of meju, then floated to make powder. Mix with 4 dols of salt and mix with 5 to 7 hops of red pepper powder. Mix and make 2 glutinous rice and mix them together. Now, 5 Doe of glutinous rice is powdered and kneaded like a dumpling to make a big and thin boiled in boiling water, pour 2 dozen of mew flour and 2 hops of malt in a sieve, crush the water well and crush it well. Mix the two together, add 3 dozen red pepper powder to adjust the color and season with salt. The red pepper paste that has changed in this way is borigo pepper, red pepper paste, muri pepper paste, medicinal pepper paste, red bean paste paste, sweet potato paste paste, and red pepper paste according to the region. The red pepper paste made in this way is used as the seasoning of stew, spicy soup, raw vegetables, stewed foods, and spice of sashimi and lecture. In particular, it removes fishy fish, so it is used as an essential condiment in boiled fish or stew. In addition, fried meat, such as medicinal pepper, is also used as a side dish.

On the other hand, herbs are herbaceous plants in which flowers, seeds, stems, leaves, and roots are useful to humans, and have played an important role as herbs for the treatment of antiseptics and soothes, as well as for preservation and insecticide. It is a natural material that is receiving much more attention due to its toxicity to chemicals, concern about environmental pollution and its excellent efficacy.

Herbs typically have three benefits: First, they provide the effects of relaxation and relaxation due to the inherent aroma of herbs. Second, the herbs contain a large amount of minerals to naturally regulate the condition of the body. To increase resistance to disease, and third, the herb has a bitter taste to promote the secretion of gastric juice, improve appetite and improve digestion.

ROSEMARY is a perennial evergreen plant with Lamiaceae, usually growing more than 1 meter. Narrow, narrow, needle-like leaves have a tough, leathery, glossy, distinctive strong aroma, dark green, disinfectant, used for preserving meat, and used in hospitals and epidemics. Rosemary helps to improve memory, helps rejuvenate when you are feeling helpless, and eliminates headaches and migraines. In addition, it has an anti-obesity effect, rejuvenates the skin to revitalize sagging tissues, suppresses the occurrence of edema and dandruff, and promotes hair growth. Rosemary is used for cooking, facial cleansing, and to increase blood pressure during low blood pressure.

Lavender is the most known variety of herbs. The fragrance is popular as an ornamental herb because it appears to shine on the surface of leaves and flowers. High-quality lavender is used for many purposes, and it is especially suitable for potpourri and various beauty products as it has a fragrance all over plants such as flowers, leaves and stems. In the morning, dry flowers squeeze purple buds before flowering and hang them in a well-ventilated shade. Ornamental leaves are cut off after two flowers have left. The lotion made with the essential oils of lavender has a cleansing effect that relaxes, relaxes and refreshes the skin. Lavender scent also has a mental calming effect, which is used for sleeping on a pillow. Boiling tea with lavender can be effective for sedation, relieves pain and headaches, and can help you sleep better.

Mint (MINT) is native to Europe, and lemon balm, together with the representative herbs of wheat plants. It is one of the strongest herbs growing in perennial herbaceous plants, and has a strong peppermint scent that feels refreshing and refreshing just by touching the leaves. When storing, cut the root of the stem in June and July, when the fragrance is strongest, and dry it in the shade. Mint herb, which is characterized by its refreshing sensation, is especially used for making sauces for meat dishes, and is used for flavors such as beanies, sparkling water drinks, and cocktails, which are used in vegetable or fruit salads with fresh taste and aroma. Mints are somewhat different depending on the type, but they are used as raw materials for sterilization, digestion, health, oral deodorant, toothpaste and placebo. It is effective for dermatitis and itching, and when placed in the bathroom, peppermint scent lasts for a long time instead of odor, and a strong sterilization effect. Green peppermint, called spearmint, is often used in cooking with peppermint, which is sweeter than peppermint and is very good for the skin.

CHAMOMILE is a herb among many herbs and is one of the best known herbs since ancient times. It is native to Europe, India, and North Africa, and belongs to the Asteraceae. The fragrance has a sweet and sour apple flavor. In spring, small flowers bloom from place to place at a time, and the sweet fragrance spreads out. Dry flowers are used as a bath because of their beauty. Adding a small amount to your massage oil will help you recover from fatigue after exercise. In Europe, it is reminiscent of chamomile, but the generic name "Matricaria" is due to the effect on the womb. Hypoallergenic, antiseptic, antiparasitic medicines, good for calming cramps. In addition, there is an effect of keeping the body warm for people with coldness. A few days after flowering, the fragrance of flowers is good and tastes good. Incense relieves anxiety, anger or severe mental strain. Add 5 or 6 small white flowers to hot water to enjoy a sweet apple-flavored tea.

SAGE has been used as a panacea since Greek and Roman times. It is used in various ways such as ornamental, flavoring, medicine, cooking, dyeing, tonic, soothing, digestion, sterilization effect, and neutralizes the fat of meat or fish to remove odors. Sage has a variety of uses, but should not be used in large quantities at one time. Sage tea clears the mood, calms the excitement, and is effective in preventing mouth bleeding and bleeding and bad breath. Sage is also used to promote digestion, detoxification, placebo, and bathing agents as a remedy for fatigue, expectoration, gout, diuresis, insect repellent, and antiseptic action.

Oregano is a perennial with a leaflet and its origin is Europe. It is well used in Italian and Mexican cuisine and has a wild scent as the wild marjoram. Goes well with Latin dishes and tomatoes. It promotes digestion and tonic, and is used as a tea, bath or dry flower.

The thyme scientific name means `` scenting '' small flowers of various colors ranging from early summer to white to pink. It is an evergreen small tree with Lamiaceae. It has a strong aroma of mint not only in the stem but also throughout the grass. It is effective in combating fleas, insects in the house and insects such as mosquitoes and flies. It is also suitable for indoor potted plants and has a scent. Used for cooking, potpourri, baths, and dyes, a mixture of hot water and a few drops of thyme herbal oil inhale water vapor to prevent colds and soften sore throats. The leaves have a mental tonic effect and are effective against depression. It also has a strong bactericidal action and can be used as an indoor fragrance.

Recently, it is known that nutrient tonic components such as various nutrients and growth-related enzymes necessary for growth in the shoots of plants are aggregated. No. 2002-33298), such as a variety of products using a sprout extract has been disclosed, it is known that the amount of active ingredients such as vitamins and minerals in the shoots of about 3 to 20 times more than a fully grown plant. Particularly, in the case of vitamin B, the content increases 3 to 15 times between 3 to 6 days after germination, and 5 to 10 days after germination has been reported to have the highest nutritional density. In addition, new shoots are known to grow hair, prevent aging and diet, and broccoli sprouts have been found to contain high amounts of powerful antioxidants that prevent cancer.

The present invention has been made in view of the above points, the extract obtained by low-temperature aging after extracting the herb plants, and mixed with the shoot sprouts and herb flowers in rock water to go to a blender and then mixed with a fresh juice obtained by low-temperature aging The purpose of the present invention is to provide a herb pepper paste having excellent functional beauty and anti-cancer function, prepared by using the mixed solution obtained.

In order to achieve the above object, the present invention uses a mixture obtained by mixing the extract obtained by low temperature aging of the herbal plants and then low temperature aging, the sprout sprouts and herb flowers mixed with rock water, followed by a blender and the raw juice obtained by low temperature aging. It was achieved by providing a herbal pepper paste with excellent functional beauty and anti-cancer function.

Hereinafter, the configuration of the present invention.

In accordance with the above object, the present invention provides a herb pepper paste obtained by mixing the herb extract and the juice of the herb shoots and herb flowers and fermented by mixing with other ingredients such as red pepper powder during the preparation of red pepper paste.

Herb pepper paste manufacturing method of the present invention is characterized by consisting of the following steps.

Step 1: prepare herbal extracts

The selected herbs are vacuum-freeze-dried at -70 ° C to -90 ° C, and the dried raw material is extracted at low temperature for 40 hours at 40-50 ° C for 1-3 hours, and then has a low temperature aging time for 1 hour to 3 days at 2-10 ° C.

Second step: preparing the juice of sprout sprouts and herb flowers

Sprout sprout and herbal flowers are mixed with natural rock water to grind with a blender to prepare a juice solution, the juice solution is aged at low temperature for 2 hours to 10 ℃ for 1 hour to 3 days.

Step 3: mix the extract with fresh juice

0.1-10 parts by weight of the juice solution of the second step is mixed with 1 part by weight of the herbal extract of the first step.

Step 4: prepare gochujang

To prepare kochujang by a general method for preparing kochujang, 0.1-10 parts by weight of the mixed solution of the herb extract and the juice of the above step is mixed and fermented to prepare the herb pepper paste of the present invention.

In the herbal pepper paste manufacturing process of the present invention, bud sprout and herb flowers may be mixed at an arbitrary ratio, but preferably, bud shoot: herb flowers are mixed at a ratio of 10: 0.1 to 5. In the above ratio, the functional beauty of the herb pepper paste of the present invention is better, and if the herb order is too much, the taste is hard to write and the herb order is too small.

In addition, it is more preferable to stir the mixed solution at 500-1500rpm for 1-3 hours when mixing the herbal extract and the juice.

Kochujang preparation method for the preparation of the herb pepper paste of the present invention may be any common kochujang preparation method known in the art. However, a feature of the present invention is that fermentation is carried out by mixing together a mixture of herbal extracts and fresh juices when mixing subsidiary materials such as red pepper powder.

Herb plants in the present invention, rosemary, lavender, mint, chamomile, sage, oregano, thyme, lemongrass, rosehip, echinacea, jacques, sweet fennel, mate, yukari, ginger, chamomile, stevia, jasmine, lilac, orange Any one or more selected from the group consisting of flower, eye bright, orchid, and mauve may be used, but the present invention is not limited thereto, and may be arbitrarily selected from edible herb plants, and two or more kinds of herbal extracts may be arbitrarily combined. .

Hereinafter, a specific method of the present invention will be described in detail with reference to Examples, and the scope of the present invention is not limited only to these Examples.

Example 1 Rosemary Herb Pepper Preparation

Step 1: Preparation of Herb Plant Extracts

The rosemary leaves were cut and washed thoroughly and then vacuum lyophilized at -80 ° C. The dried rosemary leaves were put in water and extracted at 45 ° C. for 2 hours at low temperature. The extract was put into a low-temperature storage cell at low temperature for 4 days at 4 ℃ to prepare an extract of the herbal plant.

Second step: preparing fresh juice of sprout and herb flowers

After cutting and washing rosemary sprout and rosemary flowers grown to 1.5cm, 1kg of the mixture obtained by mixing at a ratio of 10: 1 is mixed with 10L of natural rock water, and then mixed with a blender to prepare a fresh juice solution. After aging at low temperature to prepare a juice.

Step 3: Mix the Extract with the Juice

An equal amount of the extract and the juice prepared in each of the first and second stages were mixed and stirred at 1000 rpm for 2 hours.

Step 4: prepare gochujang

100 ml of malt powder was poured with 800 mL of water, and the next day was prepared with malt water along the top water. 4kg of glutinous rice flour was kneaded and made into a round shape. After making a hole in the middle, it was boiled in 15L of boiling water and dried. Boil the dried glutinous rice cakes in a scoop and beat them to make it hot when hot. When the dough became, boiled rice cakes were poured into the paste. 5L of mochi boiled water was transferred to another bowl, and when cooled, the rice cake water was crushed using 800 mL of malt water prepared above. The rice cakes were boiled again in a sieve, boiled again, cooled, poured into a brew that had been unwrapped, and cooled completely. Then, 1.5 kg of red pepper powder, 2 kg of soy flour, 500 mL of soy sauce, and 150 g of the mixed solution of the herbal extract prepared in the above step and the juice were mixed. The mixture was put in a jar, put in the sun and aged for 40 days to prepare a rosemary herb pepper.

Example 2: Lavender Herb Pepper Preparation

Lavender herb pepper paste was prepared in the same manner as in Example 1 using lavender instead of rosemary as an herbal plant.

Example 3: mint mint pepper paste preparation

The mint mint pepper paste of the present invention was prepared in the same manner as in Example 1 using mint instead of rosemary as an herbal plant.

Example 4 Preparation of Chamomile Herb Pepper

Chamomile herb pepper paste of the present invention was prepared in the same manner as in Example 1 using chamomile instead of rosemary as a herbaceous plant.

Example 5: Sage Herb Pepper Preparation

Sage herb pepper paste was prepared in the same manner as in Example 1 using sage instead of rosemary as a herbaceous plant.

Example 6 Preparation of Oregano Herb Pepper

Oregano herb pepper paste was prepared in the same manner as in Example 1 using oregano instead of rosemary as a herbaceous plant.

Example 7 Preparation of Time Herb Pepper Paste

Using thyme instead of rosemary as a herbaceous plant was prepared in accordance with the present invention in the same manner as in Example 1.

Example 8 Preparation of Mixed Herb Pepper

As a herbaceous plant, the mixed herb pepper paste of the present invention was prepared in the same manner as in Example 1, using a mixture of rosemary, lavender, mint, chamomile, sage, oregano, and thyme, instead of rosemary alone.

Comparative Example 1: General Gochujang Preparation

Kochujang was prepared in the same manner as in Example 1 except for preparing a herbal extract, a herbaceous herb and a juice of herb flowers, and mixing them during preparation of kochujang.

Experimental Example 1 Investigation of Cancer Cell Growth Inhibition Effect

Herbal pepper paste prepared in Examples 1 to 8 and the cancer cell growth inhibitory effect of kochujang prepared in Comparative Example 1 was investigated by comparing as follows.

After culturing the mouse pancreatic MS 1 cell line (ATCC, USA) and human blood cancer cells HL60 cell line (ATCC, USA), 0.5% dimethylsulfoxide (DMSO) was used as a negative control and a positive control. Camptothecin (final concentration 0.5 μg / ml) was treated and subject test substances were treated by concentration. After 48 hours of incubation, the solution was dissolved in lysis buffer, and the reaction mixture containing MTT was added thereto and reacted in an incubator at 37 ° C. for 50 minutes, and then the absorbance was measured at 610 nm using a microplate reader ( Scott, G, J. Clin.Microbial . , 36, pp 362-366, 1998).

The experimental results are shown in Table 1 below. As can be seen in Table 1, the herb pepper paste of the present invention showed a cell growth inhibition rate of 50% or more with respect to MS 1, a mouse pancreatic cell line, at 12.1-25.5 μg / ml, and human blood cancer cells at 5.7-15.2 μg / ml. 50% cell growth inhibition of the HL60 cell line was found that the herbal pepper paste of the present invention has an excellent cancer cell growth inhibitory effect.

Concentrations of the Herb Pepper Paste of the Invention of the Cell Growth Inhibition of 50% or More for Each Cell Line division MS 1 cell line HL60 cell line Control (Camtotechin) 0.36 0.32 Comparative Example 1 50.8 42.4 Example 1 20.2 14.8 Example 2 15.2 12.1 Example 3 13.4 9.9 Example 4 23.1 15.0 Example 5 14.0 15.2 Example 6 20.2 9.1 Example 7 25.5 13.1 Example 8 12.1 5.7

Experimental Example 2: Investigation of weight loss effect and bowel movement promoting effect

Among five male and female volunteers with constipation and obesity, five randomly selected experimenters of the same height (male: 158cm, female: 145cm, female: 175cm, female: 30cm: 160cm) , After measuring the weight change and constipation improvement after eating the herb pepper paste prepared in Examples 1 to 8 and the red pepper paste prepared in Comparative Example 1 with meals 10g each morning, lunch and dinner three times a day for a month The results are shown in Tables 2 to 10 below. At this time, I did not take any drugs other than this herbal pepper paste.

Weight loss and bowel movement promoting effect of the rosemary herb pepper of the present invention division Before drinking After drinking Weight (kg) Average bowel movement Weight (kg) Average bowel movement 10 south 75.3 4 days 67.1 1 day female 67.2 4 days 58.3 1 day 30 spaces south 106.4 4 days 95.4 1 day female 86.1 4 days 74.5 1 day NOTE Each value is the average of five values.

Weight loss and bowel movement promoting effect of the lavender herb pepper of the present invention division Before drinking After drinking Weight (kg) Average bowel movement Weight (kg) Average bowel movement 10 south 78.3 4 days 70.2 1 day female 66.7 4 days 58.4 1 day 30 spaces south 104.1 4 days 95.6 1 day female 88.3 4 days 77.8 1 day NOTE Each value is the average of five values.

Weight loss effect and bowel movement promoting effect of the mint herb pepper paste of the present invention division Before drinking After drinking Weight (kg) Average bowel movement Weight (kg) Average bowel movement 10 south 75.7 4 days 66.9 1 day female 63.7 4 days 55.8 1 day 30 spaces south 110.1 4 days 99.7 1 day female 88.7 4 days 79.7 1 day NOTE Each value is the average of five values.

Weight loss and bowel movement promoting effect of chamomile herb pepper of the present invention division Before drinking After drinking Weight (kg) Average bowel movement Weight (kg) Average bowel movement 10 south 77.5 4 days 69.7 1 day female 63.4 4 days 56.8 1 day 30 spaces south 105.3 4 days 94.8 1 day female 87.4 4 days 76.9 1 day NOTE Each value is the average of five values.

Weight loss and bowel movement promoting effect of the sage herb pepper of the present invention division Before drinking After drinking Weight (kg) Average bowel movement Weight (kg) Average bowel movement 10 south 75.7 4 days 67.4 1 day female 66.8 4 days 57.6 1 day 30 spaces south 108.6 4 days 98.1 1 day female 87.3 4 days 76.1 1 day NOTE Each value is the average of five values.

Weight loss and bowel movement promoting effect of the oregano herb pepper paste of the present invention division Before drinking After drinking Weight (kg) Average bowel movement Weight (kg) Average bowel movement 10 south 77.6 4 days 68.4 1 day female 65.3 4 days 57.1 1 day 30 spaces south 100.1 4 days 90.4 1 day female 84.2 4 days 73.6 1 day NOTE Each value is the average of five values.

Weight loss and bowel movement promoting effect of the thyme herb pepper of the present invention division Before drinking After drinking Weight (kg) Average bowel movement Weight (kg) Average bowel movement 10 south 74.1 4 days 66.3 1 day female 65.4 4 days 57.2 1 day 30 spaces south 104.2 4 days 93.7 1 day female 85.2 4 days 74.6 1 day NOTE Each value is the average of five values.

Weight loss effect and bowel movement promoting effect of the mixed herbs pepper paste of the present invention prepared in Example 8 division Before drinking After drinking Weight (kg) Average bowel movement Weight (kg) Average bowel movement 10 south 76.7 4 days 65.7 1 day female 65.6 4 days 54.8 1 day 30 spaces south 109.2 4 days 96.8 1 day female 84.3 4 days 72.0 1 day NOTE Each value is the average of five values.

Comparative Example 1 Weight loss and bowel movement promoting effect of kochujang division Before drinking After drinking Weight (kg) Average bowel movement Weight (kg) Average bowel movement 10 south 76.1 4 days 71.8 4 days female 64.8 4 days 62.4 3 days 30 spaces south 105.3 4 days 101.4 2 days female 87.6 4 days 84.6 3 days NOTE Each value is the average of five values.

As can be seen from Table 2 to Table 10, the herbal pepper paste of the present invention was confirmed to have an excellent constipation improvement effect and excellent weight loss effect of 100%, it was found that the effect is particularly excellent in the mixed herbs pepper paste .

Experimental Example 3: sensory test

The sensory test for the pepper paste prepared in Examples 1 to 8 and Kochujang of Comparative Example 1 was carried out as follows. The results are shown in Table 11 below.

The sensory test was performed by randomly extracting 10 men and women aged 20 to 50 years to obtain a nine-point grading system (9 = best; 8 = very good; 7 = usually good) for taste, taste, color, and texture. Good; 6 = Slightly good; 5 = Not good or hate; 4 = Slightly disliked; 3 = Normal dislikes; 2 = Very disliked; 1 = Most disliked; The average value was calculated | required.

Sensory Test Results of the Herb Pepper Paste of the Present Invention division Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 incense 3.2 8.6 8.7 8.8 8.8 8.8 8.6 8.5 8.9 flavor 5.3 8.6 8.5 8.7 8.3 8.5 8.4 8.6 8.9 color 4.6 8.5 8.4 8.6 8.4 8.6 8.5 8.7 8.8 touch 6.0 7.3 7.8 8.0 8.3 7.9 8.3 7.6 8.1 Overall preference 4.8 8.3 8.4 8.5 8.5 8.5 8.5 8.4 8.7

As can be seen in Table 11, the herb pepper paste of the present invention was found to be more preferred by consumers in terms of sensuality as compared to the general red pepper paste of Comparative Example 1. Therefore, the herb pepper paste of the present invention was expected to be excellent in the purchase symbol in the sales market.

As described above, the present invention is obtained by mixing the extract obtained by low-temperature aging and then extracting the herbal plants, and the shoots and herb flowers mixed with rock water to go to a blender and then mixed with a fresh juice obtained by low-temperature aging It is a very useful and groundbreaking invention in the food industry because it can provide a hub pepper paste with excellent functional beauty and anti-cancer function prepared using the mixed solution.

Claims (3)

The herb plant was vacuum-freeze-dried at -70 ° C to -90 ° C to extract dried raw material at 40-50 ° C for 1-3 hours, and then aged at low temperature at 2 to 10 ° C for 1 hour to 3 days to prepare an herbal extract. step; Mixing sprout sprouts and herbal flowers with natural rock water, going to a blender, and then aging at 2-10 ° C. for 1 hour to 3 days to produce a fresh juice of sprout sprouts and herbal flowers; Mixing 0.1-10 parts by weight of the juice solution of the step with respect to 1 part by weight of the herbal extract of the step; Method for producing a herbal pepper paste, characterized in that the fermented to the total weight of 100 parts by weight of the mixture of the herbal extract and the juice of the step of 0.1-10 parts by weight and then mixed and fermented. The herbaceous plant of claim 1, wherein the herbaceous plant is rosemary, lavender, mint, chamomile, sage, oregano, thyme, lemongrass, rosehip, echinacea, jacquard, sweet fennel, mate, yukari, ginger, chamomile, stevia, jasmine , Lilac, orange flower, i-bright, orchid, and mauve, characterized in that any one or more selected from the group consisting of herbs. A herbaceous pepper paste, characterized by excellent functionality and anti-cancer functionality prepared by the method according to claim 1 or 2.