KR100738029B1 - A persimmon vinegar containing red ginseng extract - Google Patents

Abstract

Persimmon vinegar containing a red ginseng extract is provided to improve taste of persimmon vinegar by reducing unique smell and sour taste of the persimmon vinegar, and induce fatigue recovery and male hormone increase in a user. The red ginseng persimmon vinegar contains a mixture containing persimmon vinegar and red ginseng extract having identical sugar degree in a volume ratio of 10:1 to 10:3, and 10-30% of the Rubus coreanus Miq. extract having identical sugar degree or 1-10% of the Phellinus linteus extract having identical sugar degree based on the volume of the mixture. The persimmon vinegar is prepared by naturally fermenting persimmons at 15-25 deg.C for 4-6 months, pulverizing and filtering the naturally fermented persimmons, and maturing the filtered liquid at 15-25 deg.C for 6-8 months. The red ginseng extract is prepared by pressing red ginseng or fermented red ginseng, or extracting red ginseng with hot water or ethanol.

Description

Persimmon Vinegar Containing Red Ginseng Extract

The present invention relates to persimmon vinegar comprising red ginseng extract. More specifically, the present invention relates to red ginseng vinegar comprising persimmon vinegar and red ginseng extract, which improves the fatigue recovery effect and the level of testosterone in the blood.

Persimmon is an alkaline food rich in sugars such as glucose and fructose and vitamins A and C. It is effective in contracting the large intestine, accelerating secretions and coughing, and has no sour taste and pharmacological effects such as branch and hemostasis due to the convergence of tannins. Although it has been used in folk medicine since ancient times, processed foods using persimmons have only limited persimmon vinegar and dried persimmon, and their utility has been substantially limited compared to other fruits. The reason is that, unlike most fruits that can be commercialized without any processing after harvesting, they can be commercialized only after desorption or softening after harvesting, and significantly lower than other fruits. This is because the sugar content is low and the palatability of the consumer is low.

Recently, persimmon vinegar, which is a vinegar beverage made by fermenting persimmon, has emerged as a health food, but persimmon vinegar produced by the traditional parallel fermentation method requires more than 7 months of fermentation time. In addition, the acidity is very low (2.6 ~ 3.5%) compared to general vinegar, and the manufacturing yield is less than 50%, and the economical efficiency is very low. In addition, various organic acids contained in high amounts in persimmon vinegar produce a large amount of acetone-based compounds in persimmon vinegar, and the acetone-based compounds thus produced cause off-flavor, and thus have very low palatability. Accordingly, efforts have been made to improve the manufacturing process of persimmon vinegar or to improve the palatability of the persimmon vinegar.

For example, Korean Patent Registration No. 253894 discloses a persimmon vinegar beverage composition comprising persimmon vinegar, polydextrose, liquid fructose, pear concentrate and honey, and Korean Patent Registration No. 272824 to shorten the fermentation process of persimmon vinegar, A reservoir configured to receive a predetermined amount of vinegar solution extracted from persimmon, a vortex generating unit connected to the inside of the reservoir for flowing the contained vinegar solution, and supplying air to the received vinegar solution connected to the inside of the container A natural ripening persimmon vinegar aging apparatus comprising an air supply unit is disclosed. Korean Patent Publication No. 2003-78303 discloses a persimmon vinegar-plum mixed fermentation product by fermenting a persimmon vinegar-plum mixture obtained by dipping plums in persimmon vinegar. Patent No. 531687 describes grinding and juice of turnips and mixing them with persimmons. A turnip persimmon vinegar prepared by the process of fermenting and a method for manufacturing the same are disclosed. Korean Patent Registration No. 533703 discloses a persimmon vinegar with improved porosity and pomegranate and Schisandra chinensis extract and a method for producing the same.

However, these developed products are merely to improve the taste of persimmon vinegar, and in particular, since they do not show an improved effect in terms of functionality, they do not particularly improve the preferences of consumers.

Therefore, the necessity of developing persimmon vinegar with improved functionality along with preference has been continuously raised.

Thus, the inventors of the present invention intensively researched to develop the persimmon vinegar with improved taste, as a result, when mixing red ginseng extract in persimmon vinegar, the unique smell of persimmon vinegar is reduced, sour taste is relieved to improve palatability, more effectively It was confirmed that the effect of restoring the fatigue of the dose, improve the level of androic hormones, and completed the present invention.

After all, the main object of the present invention is to provide a persimmon vinegar comprising red ginseng extract.

In order to improve palatability and functionality of persimmon vinegar, the present inventors prepare persimmon vinegar by mixing extracts of persimmon vinegar with various natural products, and comparing their palatability and functionality, red ginseng extract, plum extract, bokbunja extract or situation When mushroom extract was added to persimmon vinegar, palatability and fatigue recovery effect of persimmon vinegar were improved. In addition, persimmon vinegar and red ginseng extract, plum extract, bokbunja extract or edible mushroom extract were mixed to prepare persimmon vinegar, and their palatability and fatigue recovery effect were compared. It was confirmed that persimmon vinegar had excellent palatability and fatigue recovery effect.

In particular, when the mixture of persimmon vinegar and red ginseng extract with the same sugar content is 10: 1 to 10: 3 (v / v), not only the off-flavor caused by persimmon vinegar is significantly reduced, but also the main effect of persimmon vinegar is fatigue. The recovery effect was remarkably improved, and it was found that the testosterone, a type of male hormone, improved the blood concentration. Accordingly, the present inventors named the persimmon vinegar mixed with the persimmon vinegar and red ginseng extract of the same sugar content 10: 1 to 10: 3 (v / v) "red ginseng vinegar".

In addition, the addition of plum extract, bokbunja extract or situation mushroom extract to the red ginseng persimmon vinegar, it was found that the fatigue recovery effect of the red ginseng persimmon vinegar is further improved. In particular, when the same sweetness of plum extract is added, it is preferable to add 10-20% to the final volume of red ginseng vinegar, and when adding the same sugar content of bokbunja extract, 10 to 30 to the final volume of red ginseng vinegar. It is preferred to add in%, when adding the same sugary situational mushroom extract, it is preferred to add 1 to 10% to the volume of red ginseng persimmon vinegar, confirming that similar effects are mixed even when each extract is mixed at the same time It was. At this time, plum extract, bokbunja extract or situation mushroom extract is not particularly limited, it is preferable to use a squeezing liquid, fermentation squeezing liquid, hot water extract or ethanol extract.

Accordingly, the red ginseng persimmon vinegar of the present invention contains the persimmon vinegar and red ginseng extract of the same sugar content 10: 1 to 10: 3 (v / v). At this time, the persimmon vinegar is not particularly limited thereto, but the persimmon is left to ferment for 4 to 6 months at 15 to 25 ℃ natural fermentation, and then the liquid component obtained by pulverizing and filtering the naturally fermented persimmon again at 15 to 25 ℃ for 6 to 8 months It is preferable to use the one prepared by leaving it aged, and red ginseng extract is not particularly limited thereto, but it is preferable to use a compressed solution, a fermented compressed solution, a hot water extract or an ethanol extract. In addition, it may further include plum extract, bokbunja extract, situation mushroom extract, or a mixture thereof, but the amount thereof is not particularly limited, but the plum extract is 10 to 20% (v / s) with respect to the final volume of red ginseng persimmon vinegar v) is preferably added, bokbunja extract is preferably added in 10 to 30% (v / v) to the final volume of red ginseng vinegar, the situation mushroom extract is 1 to 10% (with respect to the volume of red ginseng persimmon vinegar) v / v).

The red ginseng persimmon vinegar of the present invention has better palatability than the conventional persimmon vinegar and exhibits an improved fatigue recovery effect. Therefore, the red ginseng persimmon vinegar may be widely used for the development of new functional food using persimmon vinegar.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present invention. .

Example 1 Search of Persimmon Vinegar Additives

Example 1-1 Obtaining Persimmon Vinegar Mixture

The surface was washed, 3 kg of persimmon leaves were removed, placed in a jar, left to stand at 20 ° C. for 5 months to naturally ferment, and the naturally fermented persimmon was ground and filtered to obtain 1.8 kg of liquid components. Subsequently, the obtained liquid component was placed in a jar again, left at 20 ° C. for 7 months to mature, and then mixed with three times the volume of drinking water to prepare a persimmon vinegar having a sweetness of 6 ° Bx.

Meanwhile, 1 kg of Gojija, Schisandra chinensis, Red ginseng, Longan meat, Plum, Bokbunja, three hundred seconds, Ganoderma lucidum, Sichuan mushroom, and Baekbokyeong immersed in 3 L of water, extracted at 100 ° C. for 5 hours, and then filtered and each liquid component Were obtained and concentrated to have a sweetness of 6 ° Bx to give each extract.

Example 1-2 : Sensory evaluation of persimmon vinegar mixture

Persimmon vinegar and each extract was prepared by mixing at a ratio of 10: 2 (v / v) to obtain a persimmon vinegar mixture, and their taste, aroma and overall preference were measured in 9 points (1 point worst, 2 points very bad, It was measured by 3 points bad, 4 points a little bad, 5 points normal, 6 points a little good, Z7 points good, 8 points very good, 9 points best (refer: Table 1a). At this time, the control was used persimmon vinegar not mixed with the extract.

Sensory Evaluation Results of Persimmon Vinegar Blended with Mixed Extracts additive flavor Scent Comprehensive Preference Control Goji extract Extract Schisandra chinensis Extract Red ginseng extract Longan meat extract Plum extract Bokbunja extract Sambaekcho extract Ganoderma lucidum extract Situary mushroom extract Baekbokryeong extract 3.13 3.34 4.57 5.25 3.20 4.46 4.78 3.04 3.19 4.25 3.96 3.50 3.57 4.69 6.24 3.13 4.11 4.96 3.44 3.25 5.14 4.14 3.75 3.65 4.87 6.04 3.45 4.57 5.23 3.51 3.36 5.64 4.48

As shown in Table 1a, the persimmon vinegar mixed with Schisandra chinensis extract, red ginseng extract, plum extract, bokbunja extract and situation mushroom extract was significantly improved sensory characteristics compared to the control.

Example 1-3 Comparison of Fatigue Recovery Effect of Persimmon Vinegar Mixture

10 SD rats weighing 90 to 100 g each were divided into 10 rats, and each prepared persimmon vinegar mixture was orally administered for 4 weeks, 10 ml per day for 4 weeks, and they were run for 20 minutes at a speed of 15 m per minute. After repeating the process for 5 minutes and rest for 10 minutes, run until the exhaustion at a speed of 25m per minute, giving a score (run score) according to the driving time (1 point less than 20 minutes, 2 points 20 to 30 minutes, 3 minutes or more), and the average score was compared to determine the fatigue recovery effect of the persimmon vinegar mixture (see Table 1b). At this time, the control group was used rats orally administered persimmon vinegar without mixing the extract.

Comparison of Running Scores of Rats Administered with Persimmon Vinegar Blended with Mixed Extracts additive Driving score Control Goji extract Extract Schisandra chinensis Extract Red ginseng extract Longan meat extract Plum extract Bokbunja extract Sambaekcho extract Ganoderma lucidum extract Situary mushroom extract Baekbokryeong extract 0.83 0.84 0.97 2.05 0.94 1.46 1.28 0.94 0.19 1.25 0.96

As shown in Table 1b, the persimmon vinegar mixed with red ginseng extract, plum extract, bokbunja extract and situation mushroom extract in persimmon vinegar was found to significantly improve the running score compared to the control. In particular, the persimmon vinegar mixed with Schisandra chinensis extract in persimmon vinegar showed a running score that did not meet expectations, compared to the sensory evaluation results.

As the fatigue recovery effect of the persimmon vinegar solution orally administered to the rat was determined to be able to obtain a high running score, barley vinegar mixture, red ginseng extract, plum extract, bokbunja extract and situation mushroom extract mixed with persimmon vinegar, Persimmon vinegar as well as other extracts were considered to have a better fatigue recovery effect than the mixture of persimmon vinegar, especially, the persimmon vinegar mixture with red ginseng extract was found to have the best sensory properties and fatigue recovery effect.

Example 1-4 Comparison of Blood Testosterone Levels in Rats Treated with Persimmon Vinegar

1 ml of rats were orally administered with the persimmon vinegar mixture for 4 weeks, and applied to the blood testosterone measuring kit (Coat-A-Count, BioRad Co., USA) to measure the level of blood testosterone (see Table: 1c). At this time, the control group was used rats orally administered persimmon vinegar without mixing the extract.

Comparison of Blood Testosterone Levels in Rats Administered with Persimmon Vinegar Solution According to Mixed Extracts (Unit: ng / ml) additive Blood testosterone levels Control Goji extract Extract Schisandra chinensis Extract Red ginseng extract Longan meat extract Plum extract Bokbunja extract Sambaekcho extract Ganoderma lucidum extract Situary mushroom extract Baekbokryeong extract 2.30 ± 1.31 2.44 ± 1.27 2.23 ± 1.43 3.87 ± 1.51 2.41 ± 1.26 2.88 ± 1.34 2.96 ± 1.71 2.33 ± 1.20 2.19 ± 1.56 2.54 ± 1.23 2.37 ± 1.45

As shown in Table 1c, the persimmon vinegar mixed with red ginseng extract, plum extract, bokbunja extract and situation mushroom extract in persimmon vinegar was found to significantly improve the level of testosterone in blood compared to the control group. In particular, it was confirmed that the persimmon vinegar mixed with red ginseng extract in persimmon vinegar showed the highest level of testosterone in blood.

Example 2 Determination of the Mixing Ratio of Persimmon Vinegar and Red Ginseng Extract

Incorporating the results of Tables 1a to 1c, when mixing red ginseng extracts of the same sugar in persimmon vinegar, it was confirmed that exhibits excellent sensory properties and fatigue recovery effect, can show the optimal effect, persimmon vinegar and red ginseng extract The mixing ratio was determined.

That is, the persimmon vinegar and red ginseng extract prepared in Example 1 were 10: 0.1, 10: 0.5, 10: 1, 10: 2, 10: 3, 10: 4, 10: 5 and 10: 6 (v / v). The mixture of persimmon vinegar was obtained by mixing each ratio. Subsequently, except for using each of the persimmon vinegar mixtures, the same method as in Example 1-3 was performed to compare their running scores (see Table 2).

Comparison of Running Scores of Rats Administered with Persimmon Vinegar Solution According to the Mixing Ratio of Persimmon Vinegar and Red Ginseng Extract Persimmon Vinegar: Red Ginseng Extract (v / v) Driving score 10: 0.1 10: 0.5 10: 1 10: 2 10: 3 10: 4 10: 5 10: 6 0.83 1.01 1.85 2.05 2.45 2.35 2.22 2.10

As shown in Table 2, the rats administered the persimmon vinegar mixture, mixed with persimmon vinegar and red ginseng extract 10: 1 (v / v) or more, the running score rapidly increased, the persimmon vinegar and red ginseng extract 10: 3 (v / v) In the rats fed the persimmon vinegar mixture mixed with), the running score was the highest. However, when the content of red ginseng extract increased further, the running score decreased.

Therefore, the persimmon vinegar and red ginseng extract 10: 10 to 10: 3 (v / v) was confirmed that the persimmon vinegar mixture shows the best fatigue recovery effect, the inventors of the persimmon vinegar and red ginseng extract 10: 1 to 10: The persimmon vinegar mixed solution mixed with 3 (v / v) was named "red ginseng vinegar".

Example 3 Effect of Additional Ingredients

In addition to the red ginseng vinegar prepared in Example 2 was added to the red ginseng vinegar prepared in Example 2, the extract of plum, bokbunja extract and situation mushroom extracts other than the red ginseng extract found to have excellent sensory evaluation and fatigue recovery effect in Example 1 It was examined whether it affects.

That is, in the red ginseng vinegar prepared by mixing the persimmon vinegar and red ginseng extract prepared in Example 1 in 10: 2 (v / v), 1, 5, 10, 20, 30, 40 for the final volume of the electric red ginseng vinegar, respectively , 50 and 60% (v / v) plum extract, bokbunja extract and the situation mushroom extract were mixed to obtain respective red ginseng persimmon vinegar. Subsequently, except for using the respective red ginseng persimmon vinegar, the same method as in Example 1-3 was carried out to compare the running scores thereof (see Table 3).

Comparison of Running Scores of Rats Treated with Red Ginseng Persimmon Vinegar Addition amount of extract (v / v) Driving score Plum Extract Bokbunja Extract Situation Mushroom Extract 1 5 10 20 30 40 50 60 2.05 2.06 2.25 2.34 2.32 2.28 2.21 2.14 2.05 2.07 2.16 2.24 2.36 2.25 2.16 2.09 2.11 2.18 2.21 2.19 2.17 2.14 2.11 2.09

As shown in Table 3, in the case of plum extract, 10 to 20% (v / v) of the final volume of red ginseng vinegar, and 10 to 30% (v / v) of the final volume of red ginseng vinegar in the case of bokbunja extract In the case of the situation mushroom extract, when it was added to 1 to 10% (v / v) of the final volume of red ginseng vinegar, it was found that the running score of rats increased, so the plum extract, bokbunja extract in the red ginseng persimmon vinegar Or added to the situation mushroom extract, it was confirmed that it can enhance the effect of red ginseng persimmon vinegar.

As described and demonstrated in detail above, the present invention provides a red ginseng vinegar containing persimmon vinegar and red ginseng extract, which improves the fatigue recovery effect and the level of testosterone in the blood. The red ginseng persimmon vinegar of the present invention has better palatability than the conventional persimmon vinegar and exhibits an improved fatigue recovery effect. Therefore, the red ginseng persimmon vinegar may be widely used for the development of new functional food using persimmon vinegar.

Claims (7)

Mixed solution comprising persimmon vinegar and red ginseng extract with the same sugar content of 10: 1 to 10: 3 (v / v), and bokbunja extract of the same sugar content or 10 to 30% (v / v) with respect to the volume of the mixed solution Red ginseng persimmon vinegar comprising 1 to 10% (v / v) of the same sugar content of the situation mushroom extract. The method of claim 1, Persimmon vinegar is characterized in that the persimmon is left to ferment for 4 to 6 months at 15 to 25 ℃ natural fermentation, and then the liquid component obtained by crushing and filtering the naturally fermented persimmon is left to mature for 6 to 8 months again at 15 to 25 ℃ By Red Ginseng Persimmon Vinegar. The method of claim 1, Red ginseng extract is characterized in that the squeezed liquid, fermented squeezed liquid, hot water extract or ethanol extract of red ginseng Red Ginseng Persimmon Vinegar. delete delete delete delete