KR100844577B1 - A beverage comprising fermented medicinal herb extract for inhibiting growth of helicobacter pylori and a preparation method thereof - Google Patents

Abstract

A beverage for inhibiting the growth of Helicobacter pylori, and its preparation method are provided to enhance the inhibition effect of Helicobacter pylori by using a fermented medicinal herb composition. A beverage for inhibiting the growth of Helicobacter pylori is prepared by the steps of: (i) naturally drying Japanese apricot, Scutellaria baicalensis georgi, mulberry leaves, acorn, the root of arrowroot, Inula helenium, Angelica dahurica, Angelica tenuissima, Angelica gigas Nakai, Cnidium officinale, licorice root, Paeonia lactiflora, Astragalus membranaceus, Poria cocos, Mentha arvensis L., wormwood, and sea tangle in the semi-shade for 30~35days; (ii) aging all the medicinal herbs in a pot (Japanese apricot, Scutellaria baicalensis georgi, mulberry leaves, acorn, and the root of arrowroot for 3~5days, Inula helenium and Angelica dahurica for 5~10days, Angelica tenuissima, Angelica gigas Nakai, Cnidium officinale, licorice root, Paeonia lactiflora, Astragalus membranaceus, and Poria cocos for 10~15days, Mentha arvensis L. for 5~10days, wormwood for 30~35days, and sea tangle for 3days); (iii) mixing 0.75wt.pt. of each of Japanese apricot, Scutellaria baicalensis georgi, and mulberry leaves, 0.45wt.pt. of each of acorn and the root of arrowroot, 0.3wt.pt. of each of Inula helenium, Angelica dahurica, Angelica tenuissima, Angelica gigas Nakai, Cnidium officinale, licorice root, Paeonia lactiflora, Astragalus membranaceus, and Poria cocos, 0.75wt.pt. of Mentha arvensis L., 1.5wt.pt. of wormwood, and 0.35wt.pt. of sea tangle; (iv) mixing 8.45wt.pt. of the medicinal herb mixture to 100wt.pt. of water, and performing hydrothermal extraction to obtain a medicinal herb extract; and (v) putting the medicinal herb mixture of the step (iii) and the medicinal herb extract of the step (iv) in a ratio of 1:1~4 into a pot, followed by fermenting at 38~40°C for 30~35days.

Description

A beverage containing fermented medicinal herb extract for inhibiting growth of Helicobacter pylori and a preparation method according to herbal medicine fermentation composition

The present invention relates to a beverage for inhibiting the growth of Helicobacter pylori containing a herbal medicine fermentation composition and a method of manufacturing the same, more specifically, plum, yulmu, Schisandra chinensis, acorns, pedestrians, scented wood, white paper, hard bones, Angelica, celery, licorice, peony Herbal medicine mixture consisting of natural, dried and aged Chinese herbal medicines consisting of cherries, baekbokyeong, peppermint, wormwood and kelp and extracts of the medicinal herb mixture are mixed and fermented for 30-35 days at 38-40 ℃ compared to before fermentation. The present invention relates to a beverage and a method for producing the same, wherein the growth inhibition effect of Helicobacter pylori is significantly increased.

With the recent rise of well-being as a new lifestyle, the market for functional drinks continues to grow with increasing interest in body care.

The functional beverage market is gradually breaking down from the form of drinking healthy ingredients to drink. U company recently launched 'Slim Up', a fitness drink. Slim Up is a product that burns fat and is a functional drink that effectively helps the body break down when it is active or when it is exercised. Such fitness drinks include 'Pat Down' of C company, which is popular in Korea, and 'M2' product of B company, a bio venture company.

Last year's new amino acid drinks also attracted consumers' attention. The company's 'plus minus' and 'K' Coke Cola Co., Ltd.'s '187168', followed by H's 'Amino Up' and D's 'Amino Value' With the introduction of the amino acid beverage market competition is also fierce. Amino Acid Drink is a functional drink that helps the body's active diet and has been a huge success in the Japanese market.

In addition to amino acid drinks, vitamin drinks, which were very popular last year, are expected to remain strong. Leading the company's 'Vita 500', C's 'Zenovita' and H's 'Vitamino 500' are competing in the market. At present, the vitamin beverage market is being held by 20 pharmaceutical companies and major beverage companies.

The present inventor simplifies the process of ingesting herbal medicines as a characteristic of functional beverages in response to the diversification of the beverage market, and is a beverage in which refreshing tastes and functions are harmonized, plum, yulmu, schisandra, acorns, pedestrians, mokyang, white paper, hard bones, donkey Air-drying cheongung, licorice, peony, oak, baekbokyeong, peppermint, wormwood and kelp in semi-coal for at least 1 month; Plums, yulmu in traditional jars. Omija, acorns and passersby for 3 to 5 days, Mokyang and white paper for 5 to 10 days, tombs, donkey, cheonggung, licorice, peony, yellow ear and Baekbokryeong for 10 to 15 days, mint for 5 to 10 days, wormwood Silver is aged more than 30 days, kelp three days each; 0.75% by weight, 0.75% by weight, 0.75% by weight, Schisandra chinensis 0.75% by weight, 0.45% by weight acorn, 0.45% by weight, 0.3% by weight, 0.3% by weight, white paper 0.3% by weight, Angelica 0.3% by weight , 0.3% by weight, licorice 0.3% by weight, peony 0.3% by weight, noble 0.3% by weight, 0.3% by weight of Baeknyeongyeong, 0.75% by weight, 1.5% by weight of wormwood, 0.35% by weight of kelp; It has been patented as a Korean Patent Registration No. 10-0728069 a method for producing a herbal functional drink, characterized in that consisting of distilling from the heated mixture.

The inventor of the present invention while studying the manufacturing method of the herbal functional beverage, the herbal medicine mixture obtained by drying and aging the herbal medicines used in the method of manufacturing the herbal functional beverage, the patent registration mixed with the extract of the herbal medicine mixture and put in a jar 38 ~ The herbal medicine fermentation composition obtained by fermentation at 40 ℃ for 30-35 days was found to significantly increase the growth inhibitory effect of Helicobacter pylori compared to the above-mentioned patented herbal functional drink and completed the present invention.

An object of the present invention is to provide a beverage for inhibiting the growth of Helicobacter pylori containing a herbal fermentation composition.

Still another object of the present invention is to provide a method for preparing a beverage for inhibiting growth of Helicobacter pylori containing a herbal fermentation composition.

Hereinafter, the configuration and operation of the present invention.

The present invention relates to a beverage for inhibiting the growth of Helicobacter pylori containing a herbal medicine fermentation composition and a method of manufacturing the same.

Preferably, the method for preparing a beverage for inhibiting the growth of Helicobacter pylori of the present invention includes the following steps:

A first step of naturally drying plums, golden leaves, mulberry leaves, acorns, brown roots, cedar, white paper, hard bones, Angelica, celestial organs, licorice, peony, Astragalus, fukryeong, peppermint, wormwood, and kelp in a half-day period;

In traditional jars, plum, golden, mulberry leaves, acorns and brown roots are 3 to 5 days, Mokyang and white paper are 5 to 10 days, Gobon, Angelica, Cheongung, Licorice, Peony, Huanggi and Fukryeong for 10-15 days. 5 days to 10 days, wormwood is 30 to 35 days, kelp three days each step of aging;

Plum 0.75 parts, golden 0.75 parts, mulberry leaves 0.75 parts, acorn 0.45 parts, brown root 0.45 parts, neck flavor 0.3 parts, white paper 0.3 parts, hard bones 0.3 parts, donkey 0.3 parts, cheonsung 0.3 parts A third step of obtaining a herbal medicine mixture by mixing licorice 0.3 parts, peony 0.3 parts by weight, astragalus 0.3 parts by weight, Bokryeong 0.3 parts by weight, peppermint 0.75 parts, wormwood 1.5 parts by weight and kelp 0.35 parts by weight;

A fourth step of preparing and extracting a herbal medicine extract by heating and distilling 8.45 parts by weight of the herbal medicine mixture of the third step with respect to 100 parts by weight of water; And

The fifth step of fermenting the herbal medicine mixture of the third step and the herbal medicine extract of the fourth step in a traditional jar at a compounding ratio of 1: 1 to 4 for 30 days to 35 days at 38 ~ 40 ℃.

The present invention can provide a beverage for inhibiting the growth of Helicobacter pylori having a significant growth inhibitory activity against the Helicobacter pylori bacteria produced by the above production method.

The present invention is a herbal mixture obtained by natural drying and aging of Chinese herbal medicine consisting of plum, yulmu, Schisandra chinensis, acorns, almonds, Mokyang, white paper, Gobon, Angelica, Cheongung, Licorice, Peony, Hwanggui, Baekbokyeong, Mint, wormwood and kelp After mixing the extract of the herbal medicine mixture in a jar fermented for 30 to 35 days at 38 ~ 40 ℃ has a very excellent effect of providing a beverage that significantly increased the growth inhibition effect of Helicobacter pylori compared to before fermentation.

Hereinafter, the present invention will be described in detail using examples and experimental examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Example  1: Helicobacter of the Invention Pylori  Manufacture of beverages for growth inhibition

First, plums, golden, mulberry leaves, acorns, brown roots, mokyang, white paper, hard bones, Angelica, Cheongung, licorice, peony, Astragalus, Fukryeong, peppermint, wormwood, and kelp were dried for 30 to 35 days.

In traditional jars, plum, golden, mulberry leaves, acorns and brown roots are 3 to 5 days, Mokyang and white paper are 5 to 10 days, Gobon, Angelica, Cheongung, Licorice, Peony, Huanggi and Fukryeong for 10-15 days. Five to 10 days, wormwood is aged 30 to 35 days, kelp three days each to maintain the unique flavor and efficacy of each material.

Plum 0.75 parts, golden 0.75 parts, mulberry leaves 0.75 parts, acorn 0.45 parts, brown root 0.45 parts, neck flavor 0.3 parts, white paper 0.3 parts, hard bones 0.3 parts, donkey 0.3 parts, cheonsung 0.3 parts Chinese herbal medicine mixture was prepared by mixing licorice 0.3 part by weight, peony 0.3 part by weight, astragalus 0.3 part by weight, Bokryeong 0.3 part by weight, peppermint 0.75 part by weight, wormwood 1.5 part by weight and kelp 0.35 part by weight.

After mixing 8.45 parts by weight of the herbal mixture with respect to 100 parts by weight of water, hot water was extracted for 30 hours at 105 ℃ using a steamer to prepare a herbal medicine extract.

Helicobacter pylori growth inhibition fermented beverage was prepared by fermenting the herbal mixture and the herbal extract in a traditional jar at a mixing ratio of 1: 1 and fermentation at 38-40 ° C. for 30 days to 35 days (see FIG. 1).

Comparative example  1: Manufacture of traditional herbal medicine beverage

First, plums, golden, mulberry leaves, acorns, brown roots, mokyang, white paper, hard bones, Angelica, Cheongung, licorice, peony, Astragalus, Fukryeong, peppermint, wormwood, and kelp were dried for 30 to 35 days.

In traditional jars, plum, golden, mulberry leaves, acorns and brown roots are 3 to 5 days, Mokyang and white paper are 5 to 10 days, Gobon, Angelica, Cheongung, Licorice, Peony, Huanggi and Fukryeong for 10-15 days. Five to 10 days, wormwood is aged 30 to 35 days, kelp three days each to maintain the unique flavor and efficacy of each material.

Plum 0.75 parts, golden 0.75 parts, mulberry leaves 0.75 parts, acorn 0.45 parts, brown root 0.45 parts, neck flavor 0.3 parts, white paper 0.3 parts, hard bones 0.3 parts, donkey 0.3 parts, cheonsung 0.3 parts Chinese herbal medicine mixture was prepared by mixing licorice 0.3 part by weight, peony 0.3 part by weight, astragalus 0.3 part by weight, Bokryeong 0.3 part by weight, peppermint 0.75 part by weight, wormwood 1.5 part by weight and kelp 0.35 part by weight.

After mixing 8.45 parts by weight of the herbal mixture with respect to 100 parts by weight of water, hot water extraction for 30 hours at 105 ℃ using a steam evaporator to prepare a conventional herbal medicine drink.

Experimental Example  1: Helicobacter of the Fermented Beverage of the Present Invention Pylori  Investigation of growth inhibitory effect

The strain used in the experiment was H. pylori ( H. pylori ) was used as a standard strain KCTC 2948 from the gene bank. The culture was incubated with Brucella broth containing 10% (v / v) calf serum while maintaining microaerobic conditions in a 10% incubator.

Helicobacter pylori was used as a concentration of 1.7 × 10 ⁷ CFU / ㎖ and the antimicrobial activity of the herbal extract and the herbal fermentation extract of Comparative Example 1 was confirmed by the disc (disc) method. Helicobacter pylori was inoculated in broccola agar medium, a sterile 10 mm paper disc was placed, and the herbal extract and the fermented herbal extract were absorbed into the disk by 50 µl. After 24 hours of incubation, the diameter of the clear zone (mm) around the disc was measured to compare the antimicrobial activity. Distilled water was absorbed in place of the herbal extract as a control.

The results of confirming the antimicrobial activity against the Helicobacter pylori bacteria using the disk method is shown in FIG. As can be seen through Figure 2, the herbal medicine fermented beverage treatment group was found to have a significantly greater Helicobacter pylori inhibitory activity than the control group as well as the herbal medicine extract beverage treatment group. Through this, the fermented beverage of the present invention was found to have a high antimicrobial activity against Helicobacter pylori bacteria, it was confirmed that it can provide a functional beverage that can suppress the growth of Helicobacter pylori bacteria known as an important factor of gastritis.

As described above, the present invention, as described through the above examples and experimental examples, plum, yulmu, schizandra, acorns, almonds, Mokyang, white paper, hard bones, Angelica, Cheongung, licorice, peony, oak, baekbokyeong, mint, wormwood and kelp The herbal medicine mixture obtained by natural drying and aging of the medicinal herbs and the extract of the herbal mixture were mixed and fermented in a jar for 30-35 days at 38-40 ℃. It is a very useful invention in the food industry because it has a very excellent effect of providing the manufacturing method.

1 is a flow chart briefly showing a manufacturing process of the beverage for inhibiting the growth of Helicobacter pylori containing the herbal medicine fermentation composition of the present invention.

Figure 2 is a graph showing the Helicobacter pylori growth inhibitory effect of the beverage containing the herbal composition of the present invention as the width of the growth inhibitory ring.

Claims (2)

A first step of naturally drying plums, golden leaves, mulberry leaves, acorns, brown roots, cedar, white paper, hard bones, Angelica, celestial organs, licorice, peony, Astragalus, fukryeong, peppermint, wormwood, and kelp in a half-day period; In traditional jars, plum, golden, mulberry leaves, acorns and brown roots are 3 to 5 days, Mokyang and white paper are 5 to 10 days, Gobon, Angelica, Cheongung, Licorice, Peony, Huanggi and Fukryeong for 10-15 days. 5 days to 10 days, wormwood is 30 to 35 days, kelp three days each step of aging; Plum 0.75 parts, golden 0.75 parts, mulberry leaves 0.75 parts, acorn 0.45 parts, brown root 0.45 parts, neck flavor 0.3 parts, white paper 0.3 parts, hard bones 0.3 parts, donkey 0.3 parts, cheonsung 0.3 parts A third step of obtaining a herbal medicine mixture by mixing licorice 0.3 parts, peony 0.3 parts by weight, astragalus 0.3 parts by weight, Bokryeong 0.3 parts by weight, peppermint 0.75 parts, wormwood 1.5 parts by weight and kelp 0.35 parts by weight; A fourth step of preparing an herbal extract by mixing hot water extract by mixing 8.45 parts by weight of the herbal mixture of the third step with respect to 100 parts by weight of water; And Helicobacter pylori growth is characterized in that it consists of the fifth step of fermenting the herbal mixture of the third step and the herbal medicine extract of the fourth step in a traditional jar at a mixing ratio of 1: 1 to 4 for 30 days to 35 days at 38-40 ℃ Inhibition beverage production method. Helicobacter pylori growth inhibiting beverage prepared by the manufacturing method of claim 1.

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