KR100673430B1 - Chinese herb drink with high concentration of calcium - Google Patents

Abstract

The present invention is added by adding apple concentrate, high calcium liquid calcium, fructose, refined salt, mixed honey to the hot water extract of Chinese medicine consisting of longan, wolfberry, tofu, green tea, walnut, donkey, cheonggung, cinnamon, jujube, ginseng, brown root It relates to a high calcium herbal drink characterized in that, three times a day can not only achieve the intake of calcium required for the recommended daily dose, but also shows excellent efficacy in strengthening the skeleton.

Calcium, Herbal Medicine, Skeletal, Bone Mineral Density

Description

Chinese herb drink with high concentration of calcium}             

Figure 1a is a graph showing the response surface analysis results for the color of the sensory test by experiment section in a contour map.

Figure 1b is a graph showing the response surface analysis results for the color as a three-dimensional response surface during the sensory test by experiment section.

Figure 2a is a graph showing the response surface analysis results for the fragrance in the sensory test by experiment section in a contour map.

Figure 2b is a graph showing the response surface analysis results for the fragrance during the sensory test by experiment section as a three-dimensional response surface.

Figure 3a is a graph showing the results of the response surface analysis for taste during the sensory test by test section in a contour map.

Figure 3b is a graph showing the response surface analysis results for taste in the three-dimensional response surface of the sensory test by experiment section.

Figure 4a is a graph showing the response surface analysis results for the overall preference of the sensory test by experiment section in a contour map.

Figure 4b is a graph showing the response surface analysis results for the overall preference of the sensory test by experimental section as a three-dimensional response surface.

Figure 5 is a graph showing the overlapping results of the contour map for each sensory test for the manufacture of optimal herbal beverages.

The present invention relates to a high calcium herbal beverage, more specifically, apple concentrate, high calcium liquid calcium, fructose, in the hot-water extract of herbal medicine consisting of longan, gojija, tofu, green tea, walnut, donkey, cheonggung, cinnamon, jujube, ginseng, brown root It relates to a high calcium herbal drink characterized in that the composition is added by refined salt, mixed honey.

Calcium is the most abundant mineral in the human body and accounts for about 1.5 to 2% of the adult body weight. 99% of the body's calcium is present in bones and teeth, and the remaining 1% is distributed in blood, extracellular fluid, muscles and other tissues to perform important physiological control functions of the body.

Recently, nutritional problems caused by lack of calcium intake have been studied in relation to various diseases such as bone diseases, osteoporosis, fractures, circulatory diseases, hypertension, arteriosclerosis, hyperlipidemia and cancer as well as bone growth and maintenance. In particular, many studies have emphasized sufficient calcium intake as the acquisition of peak bone mass is known as a major determinant of osteoporosis prevention.

As economic growth and standard of living improved and food processing, distribution and storage technologies developed, the nutritional status of the whole nation improved. However, due to traditional eating habits and an unbalanced diet, some micronutrients are inadequately consumed in the recommended nutritional level. Among them, calcium is an average daily intake of 511.0 mg per capita in 1998. Only 72.8% of the nutrients consume less than 75% of the recommended nutrition.

In general, osteoporosis has been thought to be a female-only disease, but recent epidemiologic studies have shown that osteoporosis fractures occur in men as well, and male osteoporosis is also newly recognized as an important disease. In addition, the elderly population is gradually increasing as life is improved and medicine is developed, and higher attention is being paid to health care for old age. In particular, as the frequency of fractures increases due to aging, the importance of calcium nutrition is more emphasized in maintaining the health of the skeleton and preventing and treating skeletal diseases.

To improve the level of calcium intake that is insufficient, increase the intake of calcium source foods when eating, or take a calcium supplement in addition to the meal, or to take calcium-enriched processed foods.

Enhancing calcium nutrition in processed foods has the advantage of being most economical in the case of nutritional deficiencies in a wider population and in the medium and long term without food and cultural disturbances.

However, the value as a source of calcium in food is evaluated not only by its content but also by the availability of the body, and the availability of calcium is not only in the form of calcium salt, but also by the needs of the body, age, physiological state and protein, phosphoric acid, fishery, phytic acid, It is affected by various dietary factors such as fiber and fat.

The absorption is more closely related to bone mass than calcium intake, so it is important to know how much calcium passes through the cells of the small intestinal wall. The calcium absorption rate in adults is less than 30% and not more than 45%. It is said to fall.

On the other hand, although the calcium absorption rate is low in the high calcium meal, the absolute absorbed amount is higher than in the low calcium meal, so high calcium intake is recommended. There has been no development of a high calcium beverage prepared by dissolving calcium in a high concentration in the extract of herbal medicine.

Drinks should be as functional as superior to the functional properties of the nature, because of the technical bias of the bitter taste peculiar to calcium and the unique bitter taste of herbal medicines has never been developed a beverage that adds a high concentration of calcium to herbal medicines.

Therefore, the present inventors made diligently to develop high calcium herbal beverages having excellent functional and functional beauty of skeletal strengthening, and as a result, longan, gojija, tofu, green rust, dew, donkey, cheongung, cinnamon, jujube, ginseng, and root The beverage is a mixture of hot water extract and high concentration liquid calcium of herbal medicine consisting of, by completing the present invention by developing a herbal beverage that can achieve the required calcium three times a day.                         

Accordingly, it is an object of the present invention to provide a high calcium herbal beverage having skeletal strengthening functionality and excellent functionality.

In order to achieve the above object, the present invention is 100 parts by weight of water 1 part by weight, wolfberry 0.2 parts by weight, tofu 0.5 parts by weight, green rust 0.02 parts by weight, 0.4 parts by weight of dew, 0.7 parts by weight of Angelica, 0.7 parts by weight of bowels, 1 part by weight of cinnamon, 2 parts by weight of jujube, 0.02 parts by weight of ginseng, and 1 part by weight of brown root, followed by extraction at 120 ° C. for 3 hours, followed by filtered hot water extract 80.97% by weight; Brewed vinegar with a total acid of 6.5, 91.6298% by weight, glucose 1.4000% by weight, phosphoric acid 0.3500% by weight, lactic acid 0.3000% by weight, acetic acid 0.1000% by weight, citric acid 0.0200% by weight, defoamer 0.0001% by weight, grape flavor 0.0001% by weight, seaweed calcium 6.200% 10% by weight of liquid calcium prepared by mixing%; 2.00 wt% apple concentrate at 50 ° Brix; 5.00 wt% fructose; 0.03 wt.% Refined salt; It provides a high calcium herbal drink, characterized in that the composition is composed of 2.00% by weight of honey.

Hereinafter, the configuration and operation of the present invention will be described in more detail.

Longan is also known as Gyewon (桂圓), the transparent thing that looks like a pulp is abyssal (假 種 皮), and when dried, it becomes black brown. Dried one is called longan or abdominal meat (福 肉) as a tonic and soothing agent in Chinese medicine and is medicinal for forgetfulness and insomnia.

Wolfberry is a fruit of the wolfberry, which contains protein, fat, sugar, calcium, phosphorus, iron, betaine, rutin, and vitamins (A, B1, B2, C). In oriental medicine, it is used as a tonic and antipyretic.

It is a herb that grows in mountains and fields, about 10m high, leaves are opposite, usually elliptical with pointed tip, and there are round and uneven teeth underneath. In oriental medicine, bark is used as a medicine and tonic, strengthens the cerebrum, and is known as a medicine for pulmonary, knee pain, and sulcus.

Green rust is a keratinized horn of various deer, such as manok or plum rust, which belongs to the family Deer. The taste is salty, warm in nature, non-toxic and enters the liver and kidneys. Promotes blood circulation, eliminates blood, and helps kidney and liver function. It also contains a lot of calcium, which makes your bones stronger. In general, it is widely used as a substitute for antler.

Hyssop is a dried herb that is a perennial plant belonging to the amaranth family. It has the property of making blood circulate well and eliminating bleeding. It is used for menstrual irregularities, difficulty in postpartum, postpartum abdominal pain, postpartum uterus, bruises, and swelling.

Angelica is a perennial herb of the dicotyledonous plant, an anhydraceae family, and is a herb used for abdominal pain, boils, bruises and gynecological diseases due to its analgesic, drainage, hemostasis, and tonic effects.

Cheongung is a perennial herb of the dicotyledonous plant, an anhydraceae family, and has a potent effect on soothing, analgesic, and tonic, and is used for headache, anemia, and gynecological diseases.                     

Cinnamon refers to thin branches that are dried by peeling off the roots, stems and branches of cassia, or dried without peeling. In Chinese medicine, this medicine, which makes sweat and cool sweat, is mixed with Gyeji-tang and Galgeun-tang, and it is especially used in addition to digestive and circulatory diseases including a cold, acute fever and elderly diseases.

Jujube is also called crude (조) or wood wheat (木 蜜), the surface is reddish brown oval, the length is 1.5 ~ 2.5cm, and when ripened red, it is sweet. Fruits are not only raw, but also dried after being harvested and used as sweets, dishes and medicinal products. In oriental medicine, it is used as a diuretic, tonic, and emollient.

Ginseng is a perennial herb of the dicotyledonous plant type Arboraceae, whose root is medicinal and its shape is human form. Ginseng is said to be the old medicine of Buddha, Jangsaeng, Ikgi, and Shinshin.

Brown root is peeled and finely chopped, and soaked in brine or white rice and dried. The outer part is grayish white and tastes bitter. In Chinese medicine, it is used for sweating, antipyretic, laxative, high fever, headache, high blood pressure, heart failure, diarrhea, and shoulders.

The present invention is fixed in a certain amount of herbal medicines, such as longan, gojija, tofu, green rust, dew, etc., which affects the strengthening of bones of the herbal medicines added, Angelica, cheonggung, cinnamon, jujube and root roots affecting taste, aroma and color The sensory test was carried out to adjust the content of the mixture, and as a result, 100 parts by weight of water, 1 part by weight of longan, 0.2 parts by weight of wolfberry, 0.5 parts by weight of worms, 0.02 parts by weight of green tea, 0.4 parts by weight of dew, 0.4 parts by weight of donkey By weight, 0.7 parts by weight, 0.7 parts by weight, 1 part by weight of cinnamon, 2 parts by weight of jujube, 0.02 parts by weight of ginseng, and 1 part by weight of brown root, the extract was found to be most preferable in color, aroma, taste, and overall taste.

The present invention is extracted for 3 hours at 120 ℃ the herbal medicine having the above ratio is used for the preparation of the beverage by filtration. In the above extraction, increasing the temperature decreases the extraction time, lowering the temperature may be performed by increasing the extraction time.

The beverage of the present invention is the medicinal herb extract according to the optimum blending ratio, brewed vinegar with a total acid of 6.5, 91.6298 weight%, glucose 1.4000 weight%, phosphoric acid 0.3500 weight%, lactic acid 0.3000 weight%, acetic acid 0.1000 weight%, citric acid 0.0200 weight%, defoamer Liquid calcium prepared by mixing 0.0001% by weight, 0.0001% by weight of grapes, 6.200% by weight of seaweed calcium, apple concentrate of 50 ° Brix, fructose, refined salt and mixed honey, The inspection determined the most preferred compounding ratio.

Liquid calcium and fructose, which have the most influence on taste, were mixed in various amounts according to the central synthesis plan, and the remaining ingredients were fixed to determine the optimum compounding ratio.The content of liquid calcium was 10.50 wt% to 12.75 wt%, and the fructose content was The range was set from 7.30 wt% to 8.10 wt%. By the way, in order to reduce the sour and sweet taste that occurs somewhat, the liquid calcium content of 10% by weight, fructose content of 5% by weight as a blending ratio of the herbal beverage of the present invention.

After all, the present invention is 100 parts by weight of water 1 part by weight, wolfberry 0.2 parts by weight, tofu 0.5 parts by weight, green rust 0.02 parts by weight, 0.4 parts by weight of dew, 0.7 parts by weight of Angelica, 0.7 parts by weight of archery, 1 part by weight of cinnamon, 2 parts by weight of jujube, 0.02 parts by weight of ginseng, and 1 part by weight of brown root were extracted at 120 ° C. for 3 hours, followed by 80.97% by weight of filtered hot water extract, 91.6298% by weight of brewed vinegar with a total acid content of 6.5, 1.4000% by weight of glucose, 0.3500% by weight of phosphoric acid. %, 0.3000 wt% lactic acid, 0.1000 wt% acetic acid, 0.0200 wt% citric acid, 0.0001 wt% antifoam, 0.0001 wt% grape flavor, 6.200 wt% seaweed calcium (hereinafter referred to as "liquid calcium") 10.00% by weight, 50% Brix apple concentrate 2.00% by weight, fructose 5.00% by weight, refined salt 0.03% by weight, mixed honey 2.00% by weight.

Hereinafter, the configuration and operation of the present invention will be described in more detail with reference to the following experiments and examples, but the scope of the present invention is not limited only to the following experiments and examples.

The herbal medicine used in this experiment was purchased from Yangnyeong market in Daegu and used 50 ° brix apple concentrate and honey. In addition, the liquid calcium used "Kaltran II (calcium content 2500mg / 100mL; manufactured by the method of Preparation Example 1)" developed by Keimyung Fudex Co., Ltd.

Experimental Example 1: Investigation of sensory characteristics by the ratio of herbal medicine

Herbal medicine extraction, blended Longan, wolfberry, tofu, green rust, dew, donkey, cheonggung, cinnamon, jujube, ginseng and brown root as five conditions as shown in Table 1, and then extracted and filtered at 120 ℃ for 3 hours in a herbal bath. Thereafter, sensory evaluation was performed. The sensory test was interesting in this experiment, and 20 people with discrimination ability were selected as sensory test agents, and they were trained to evaluate color, aroma, taste, and overall palatability. Sensory tests on the back and the like were carried out by a nine-point scoring method. At this time, the sensory evaluation scores were very good, very good, 7 slightly good, 5 fair, 3 poor, 1 poor and very poor.

[Table 1] Formulation Ratio for Extracting Medicinal Herbs (g / 100ml)

Formulation condition Longan Wolfberry Tofu Rust Dew Donkey Cheongung cinnamon Jujube Ginseng Rooting One One 0.2 0.5 0.02 0.4 One One 1.6 2 0.02 0.2 2 One 0.2 0.5 0.02 0.4 0.8 0.8 1.4 2.4 0.02 0.4 3 One 0.2 0.5 0.02 0.4 0.4 0.4 0.8 2 0.02 0.6 4 One 0.2 0.5 0.02 0.4 0.6 0.6 One 2.4 0.02 0.8 5 One 0.2 0.5 0.02 0.4 0.7 0.7 One 2 0.02 One

As a result of the sensory test under the above mixing conditions (1 to 5), as shown in Table 2, there was no significant difference in the color of the herbal extracts, but the aroma, taste, and overall preference did not affect the contents of Angelica, cheonggung, cinnamon and jujube. Accordingly, a significant difference was shown.

[Table 2] Sensory test results for herbal extracts

Formulation Conditions ^* color incense flavor Overall preference One 6 ^b1) 4 ^d 4 ^d 4 ^c 2 6 ^b 5 ^c 5 ^c 5 ^b 3 6 ^b 5 ^c 6 ^b 5 ^b 4 6 ^b 8 ^a 3 ^e 4 ^c 5 7 ^a 7 ^b 7 ^a 7 ^{a *} Same as Chinese herbal medicine combination condition of table 1^One)The numbers in the columns represented by the same letter are not significantly different.

The fragrance of the herbal extracts had a sensory rating of 4-8 points, and the lower the content of cinnamon, the higher the score. The taste and overall preference scores of 3-7 points. Taste and overall preference score was 7 high sensory score. Based on the above results, the herbal medicines were extracted under the optimal conditions of five times the combination of the high aroma and taste and overall preference in the herbal medicine extraction was used in the herbal beverage preparation of the following experiments and examples.

Experimental Example 2: Investigation of sensory characteristics according to the preparation of high calcium herbal beverages

The herbal extracts (Experimental Example 1) extracted from various herbal ingredients under optimal conditions were used for the preparation of beverages, and the compounding ratio was set by monitoring the physicochemical and sensory characteristics of the beverages.

In order to set the optimal blending ratio of herbal beverages, liquid calcium and fructose, which have the most influence on taste, were prepared according to the central synthesis plan. Liquid calcium content (4, 7, 10, 13, 16 wt%), fructose content (1, 3 , 5, 7, 9% by weight) were encoded in five steps, respectively (Table 3), and prepared under the conditions set as shown in Table 4. At this time, honey, apple concentrate, and salt were fixed at 2% by weight, 1% by weight, and 0.03% by weight, respectively, and the herbal medicine extract was formulated by adjusting the total beverage to be 100%.

[Table 3] Range of Drink Mixture by Experimental Plan

Formulation condition range -2 -One 0 One 2  Liquid calcium content (%) 4 7 10 13 16  Fructose content (%) One 3 5 7 9

[Table 4] Central Synthesis Plan for Optimal Beverage Conditions

Formulation condition ¹⁾ Liquid calcium content (%) Fructose content (%) One 13 (+1) 7 (+1) 2 13 (+1) 3 (-1) 3 7 (-1) 7 (+1) 4 7 (-1) 3 (-1) 5 10 (0) 5 (0) 6 10 (0) 5 (0) 7 16 (+2) 5 (0) 8 4 (-2) 5 (0) 9 10 (0) 9 (+2) 10 10 (0) 1 (-2)  1) Beverage Mixing Condition by Central Synthesis Plan

Herbal beverages prepared under each condition were fixed at 70 ° C. in a water bath and then sensory properties were analyzed. Twenty people who are interested in this experiment and have the ability to discriminate differences are selected as sensory test agents, and they are trained to evaluate color, aroma, taste, and overall palatability. Was carried out by a nine-point scoring method. At this time, the sensory evaluation score was very good, 7 points were very good, 7 points were good, 5 points were fair, 3 points were slightly poor, and 1 point was very poor.

The sensory quality of the 10-dose herbal beverages, based on the experimental design, was found to be 3.50∼6.25, fragrance 3.25∼6.75, taste 4.50∼5.75 and overall preference 4.75∼6.00 in the 10 test groups. (See Table 5 and FIGS. 1A-4B).                     

[Table 5] Sensory test results of herbal beverages for each condition

Formulation condition ¹⁾ color incense flavor Overall preference One 6.25 6.75 5.75 5.50 2 4.50 4.75 5.25 5.25 3 6.00 5.75 5.50 5.50 4 4.00 5.00 5.25 5.00 5 5.25 5.25 5.25 5.75 6 5.50 5.00 5.50 5.75 7 4.75 4.50 5.75 6.00 8 4.00 3.25 4.50 4.75 9 5.25 6.00 5.50 5.25 10 3.50 3.25 5.75 5.17 ¹⁾ Number of test conditions by central synthesis plan ²⁾ Sensory score: 5 (very good), 4 (good), 3 (fair), 2 (poor), 1 (very poor)

The results of the sensory properties of herbal beverages were regressed using SAS program, and the response surface regression equation, R ² and significance are shown in Table 6, respectively.

[Table 6] Regression Equation and Significance Test of Sensory Score of Herbal Drinks Using RSM Program

Response Variable ¹⁾ Regression ¹⁾ R ² Significance color Y ₁ = 2.529858 + 0.303671X ₁ + 0.442307X ₂ -0.008760X ₁ ² -0.010417X ₁ X ₂ -0.030022X ₂ ² 0.7386 0.1733 incense Y ₂ = 4.734 251 + 0.173 115X ₁ -0.238839X ₂ -0.007440X ₁ ² + 0.010417X ₁ X ₂ + 0.014509X ₂ ² 0.7070 0.2718 flavor Y ₃ = 0.269097 + 0.663194X ₁ + 0.291667X ₂ -0.041667X ₁ ² + 0.052083X ₁ X ₂ -0.046875X ₂ ² 0.8358 0.0992 Overall preference Y ₄ = -1.830481 + 0.719742X ₁ + 1.087054X ₂ -0.030258X ₁ ² -0.010417X ₁ X ₂ -0.068080X ₂ ² 0.8755 0.0596 ¹⁾ X ₁ : Liquid calcium content (%), X ₂ : Fructose content (%)

R ² of color, aroma, taste and overall acceptability was 0.7386, 0.7070, 0.8358 and 0.8755, respectively. Color and aroma were not significant but taste and overall acceptability were less than 10%.

The response surface analysis was performed on the organoleptic quality characteristics, namely color, aroma, taste, and overall acceptability in the herbal beverage manufacturing conditions, and the contour maps for each characteristic were overlapped. As a result (FIG. 5), the liquid calcium content of herbal preparation conditions was predicted to range from 10.50 to 12.75% and fructose content of 7.30 to 8.10% (Table 7).

[Table 7] Optimum Blending Conditions for Herbal Beverages

Formulation condition Optimal Mixing Range Liquid calcium content (%) 10.50-12.75 Fructose content (%) 7.30-8.10

In the predicted range, the beverage is prepared under the two conditions as shown in Table 8 to set the optimum blending ratio.

[Table 8] Optimum Conditions for Herbal Beverage Manufacturing

Drink compounding condition Liquid calcium content (%) Fructose content (%) One 11.5 8.0 2 12.0 7.6

Experimental Example 3: Investigation of Optimum Condition of Herbal Beverage

Based on the optimal range set by the central synthesis plan, the beverage was formulated with two conditions (Table 8) to select the optimal blending ratio of herbal beverages. Sensory test was performed by 9-point scoring method. Statistical analysis was performed by using SAS program to analyze the significance of variance analysis and 'duncan's multiple test'.

Sensory tests were performed after the two conditions were set in the optimum formulation range set by the above central synthesis plan. As a result, there was no significant difference in organoleptic properties under the two conditions of the mixing conditions 1 and 2 (Table 9).

[Table 9] Sensory Characteristics of Herbal Beverages Blended with Two Manufacturing Conditions

Formulation condition ¹⁾ Sensory characteristics ²⁾ color incense flavor Overall preference One 6.29 ± 1.11 7.14 ± 0.89 5.86 ± 1.70 5.71 ± 1.60 2 5.86 ± 0.90 6.28 ± 1.38 5.28 ± 1.80 5.28 ± 1.38 1) Same as the mixing condition of Table 8 2) Mean ± standard deviation (Sensor evaluation personnel = 10)

However, at the request of all panels, the final herbal beverage blending ratio was set to 10% liquid calcium content and 5% fructose content to reduce acidity and sweetness (Table 10).

[Table 10] Final Herbal Drink Mixing Ratio

Raw material name Compounding ratio (%) Remarks Herbal Medicine Extract 80.97 11 kinds of herbal medicine Apple Juice Concentrate 2.00 50 brix or more Liquid calcium 10.00 fruit sugar 5.00 Refined Salt 0.03 Mixed Honey 2.00 system 100.00

Example 1 Preparation of High Calcium Herbal Beverages

To 1000 g of purified water, 10 g of Longan, 2 g of wolfberry, 5 g of green worm, 0.2 g of green onion, 4 g of dew, 7 g of Angelica, 7 g of cheonggung, 10 g of cinnamon, 20 g of jujube, 0.2 g of ginseng, 10 g of roots After extraction for 3 hours at 120 ° C. 80.97 g of filtered hot water extract, 2.00 g of apple concentrate of 50 ° Brix, 10.00 g of liquid calcium, 5.00 g of fructose, 0.03 g of refined salt, and 2.00 g of mixed honey to prepare a high calcium herbal beverage It was.

Preparation Example 1 Preparation of High Calcium Liquid Calcium

On the other hand, the liquid calcium used in Example 1 was prepared as follows.

Brewed vinegar with a total acid of 6.5, 62.6298 g, glucose 1.4000 g, phosphoric acid 0.3500 g, lactic acid 0.3000 g, acetic acid 0.1000 g, citric acid 0.0200 g, antifoaming agent 0.0001 g, grape flavor 0.0001 g are mixed in a tank and 6.200 g of seaweed calcium is added. And dissolved for 12 hours while stirring slowly. At this time, the used algae calcium (calcium 34.08%) was purchased from Bio Delta Korea.

After dissolution, diatomaceous earth filtration was performed to remove the impurities. Then, instant sterilization was carried out with a high temperature instant sterilizer to remove various germs.

Experimental Example 4: Functional investigation of high calcium herbal beverages

Quality characteristics and shelf life tests of herbal beverages prepared in Example 1 were conducted.

We analyzed the utilization of calcium in the body through bone mineral density and clinical tests in a panel that consumed high calcium herbal beverages that were manufactured under optimal conditions and had a shelf life.

1) Survey subject and period

Twelve women in menopause in their 50s in Daegu were given a high calcium herbal drink for 6 months from March to August 2003.

2) Group setting

In consideration of the calcium content of the product and the recommended daily calcium intake (700mg), according to the intake was divided into a control group (control group) and intake group (group-Ⅰ, group-Ⅱ).

3) Data collection

① Survey general matters

General surveys were conducted by interviewing the subjects directly.

② Body measurement

The height and weight of the subjects were measured to calculate the standard weight and BMI (body mass index = kg / ㎡). In addition, body composition analysis was performed using an INBODY analyzer (Biospace co.) To analyze the body mass, body fat percentage, and abdominal obesity rate.

③ Meal Intake Survey

The intake levels of calories, protein, fat, carbohydrates, calcium, vitamins, cholesterol, etc. were calculated by using the 24-hour recall method and the semi-quantitative frequency of food intake.

④ Bone mineral density and biochemical test

The bone density test was performed using dual energy X-ray absoptionmetry (Hologic co.) And lumbear spine (spine) and calcaneus (calcaneus) test using a quantitative ultrasound bone imaging scanner (UBIS 3000, France). In addition, blood tests examined total calcium content and osteocalcin, a marker for bone formation, and urine tests, D-pyr (deoxypyridinoline) and creatinine, urine bone resorption markers.

⑤ Statistical analysis

Each test result was examined for correlation and significance using SAS.

On the other hand, the pH was measured by a pH meter (Metrohm 691, swiss) as an analytical method, the sugar content was used a refractive index (NI Atago Co., Japan).

Turbidity was measured at 660 nm using a UV spectrophotometer (UV-1601, Shimadzu, Japan), and chromaticity was measured by hunter's color (L, a, b values) using a spectrophotometer (UV-1601, Shimadzu, Japan). It was.

The Ca content was analyzed by using an atomic absorption spectrophotometer after diluting the sample with ultrapure water.

For general bacterial count, platelets were prepared using 'plate count agar', and 100 µl of each sample was inoculated, followed by incubation at 37 ° C. for 2 days to measure the number of colonies.

E. coli was measured using 'deoxycholate' medium and determined dark red colonies positive. 1 ml of each sample was placed in a petri dish, infused with 'deoxycholate' medium, uniformly mixed, coagulated, and the coagulated medium was re-coagulated.

As described above, the beverage added liquid calcium to the hot water extract of herbal medicine consisting of longan, gojija, tofu, green tea, walnut, donkey, cheonggung, cinnamon, jujube, ginseng, brown root, known as skeletal fortification 3 It is very useful for the food industry because it can not only achieve the calcium intake necessary for the recommended daily dose, but also shows excellent efficacy in strengthening the skeleton.

Claims (1)

100 parts by weight of water 1 part by weight, wolfberry 0.2 parts by weight, tofu 0.5 parts by weight, green angle 0.02 parts by weight, dew by weight 0.4 parts by weight, Angelica 0.7 parts by weight, bowels 0.7 parts by weight, cinnamon 1 parts, jujube 2 parts by weight, 0.02 parts by weight of ginseng and 1 part by weight of brown root were added, followed by extraction at 120 ° C. for 3 hours, followed by filtered hot water extract 80.97% by weight; Brewed vinegar with a total acid of 6.5, 91.6298% by weight, glucose 1.4000% by weight, phosphoric acid 0.3500% by weight, lactic acid 0.3000% by weight, acetic acid 0.1000% by weight, citric acid 0.0200% by weight, defoamer 0.0001% by weight, grape flavor 0.0001% by weight, seaweed calcium 6.200% 10% by weight of liquid calcium prepared by mixing%; 2.00 wt% apple concentrate at 50 ° Brix; 5.00 wt% fructose; 0.03 wt.% Refined salt; And High calcium herbal drink, characterized in that the composition is 2.00% by weight of honey.

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