KR100876543B1 - Herbal Fermentation Beverage Using Herbal Medicine Ingredients and Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to an herbal fermented beverage using an edible medicinal herb material and a method for manufacturing the same, which will be described in more detail. , Licorice and malt mixture was added to drinking water, and the mixture was heated and extracted to obtain the herbal medicine extract, and the herbal extract was extracted by adding Ziebap and malt enzyme to saccharify and filtered to remove bitterness and odor peculiar to herbal medicine and to give sweetness. Lactobacillus (1) was prepared or inoculated with lactic acid bacteria ( Leuconostoc mesenteroides LAB 19: accession number KACC 91310P, dated 27 April 2007 deposited by the Korea Agricultural Microbiological Resources Center (KACC)). Herbal lactic acid beverage (2) to which acidity is imparted by induction is prepared, and suitable acidity is added by adding organic acid material such as Schizandra chinensis extract to herbal persimmon. The herbal organic beverage (3) prepared by herbal ingredients odor and bitter taste is removed to give herbal anyone can easily drinkable fermented beverages and relates to a method of manufacturing the same.

Description

Herbal fermented beverage using herbal medicine and its manufacturing method {A Fermented Medicinal-Herb Decoction it's makimg method}

1 is a flow chart of the herbal fermented beverage manufacturing method using the present inventors herbal medicine material

The present invention relates to an herbal fermented beverage using an edible medicinal herb material and a method for manufacturing the same, which will be described in more detail. Drinking water was added to the licorice and malt mixture, and the mixture was heated and extracted to obtain a herbal medicine extract. The herbal extract was sweetened by adding Ziebap and malt enzyme, and then filtered to prepare herbal sweetened liquor (1). Lactic acid bacteria ( Leuconostoc mesenteroides LAB 19: Accession No. KACC 91310P, dated April 27, 2007, deposited with the Korea Agricultural Microbiological Resources Center (KACC)) were inoculated with herbal persimmons to induce lactic acid fermentation 2) and by adding an organic acid material, such as Schizandra chinensis extract to the herbal persimmon liquor, to prepare the herbal organic acid beverage (3) given the appropriate acidity The herbal ingredients odor and bitter taste is removed fermented herbal drink that everyone can easily drinkable and will of his method. With the recent development of the industrial economy, the pattern of modern people's dietary structure is being transformed into a substantial western diet, and it is also being diversified. As a result, past perceptions of food merely prolonged life phenomena, that is, in the sense of survival, modern nutritional and health-oriented functional foods and health foods appeared and made much of them. People living in modern times are experiencing a variety of symptoms, such as lack of energy due to excessive stress due to mental and physical activities due to rapid changes in living culture and environment, and various nutrients. There has been a problem that a disease that can be caused by the consumption of foods, such as instant foods or carbonated drinks and fast foods that are not well balanced.

 In line with these demands, the present inventors applied herbal resources, which are of increasing interest as raw materials for functional foods, to beverage production, and developed functional beverages with scientific and objective effectiveness based on clinical trial results to be functional foods of herbal medicines. To find out how to use

 The types of health drinks currently on the market are mainly for the prevention of constipation mainly made of fiber and for dressing, for weight control, for supplying body fluids and electrolytes, and for other health supplements. In addition, research on the development of beverages using herbal medicines such as Schisandra chinensis, dermis, safflower, tofu, ginseng, red ginseng and Cordyceps sinensis has been actively conducted. However, as each researcher is dealing with only a few areas, it is expected to be accompanied by various studies in order to use it as a health functional drink.

 In order to solve this problem, we tried to develop a variety of beverages using herbal medicines, and when explaining some of the medicinal herbs used, Baekchul is a shoveled root, the dried rooted tuber is called Baekchul, for pharmacological use Has been reported to increase the number of red blood cells in peripheral blood vessels. Since ancient times, lanceolate has been widely used to treat indigestion and gastrointestinal disorders as a placebo. And antagonize with other medicines to remove moisture in the body and nourish the medicinal herbs to be included in the medicine, the iron knee is used for diuresis, dysmenorrhea, irregular menstruation, each, palsy, bite. Urolithiasis is used in large amounts, Ogapi's root decoction restores mental and physical fatigue and increases adaptability, ethanol extract has anti-inflammatory analgesic effect, and X and total glycosides increase tension and immunity to central nervous system. It has been used for tonic, dysentery, roughness, and pain relief when the body is debilitating, arthritis, neuralgia, dyspepsia, each, back pain, pregnancy pain, and stomachache. Sansa is known to play a role as a blood circulation improver that lowers the tension of the heart, blood vessels, has a cardiovascular effect, and relieves cardiovascular pain. Flavonoids extracted from the hawthorn have been used to treat arteriosclerosis and heart disease because flavonoids are known to expand peripheral blood vessels and improve blood circulation in the heart and head. The pharmacological action of the oak tree is used in the lower back pain, legumes, five senses, improvement, weather, gas, diarrhea, dysentery, and in order to provide drinks using the benefits of herbal medicine, in addition to these advantages, functional drinks of consumers in recent years Criteria for choosing the standard has changed with the change of the times, shifting to the tendency that emphasizes not only the sensory characteristics such as taste, color, and aroma, but also the functionality of beverages, and the demand for functional beverages produced industrially in the beverage market is rapidly increasing. It's happening.

The present invention is to provide a more effective solution to the problems of the prior art as described above, and relates to the manufacture of herbal fermented beverages using herbal medicines, baekchul, cow knee, ogapi, hawthorn, oak, arrow, ulcer, Zephyr trees, licorice, malt, etc. are the herbal ingredients that can be used as food materials (food standards and standards; Korea Food and Drug Administration No. 2004-48) to improve intestinal function, improve blood circulation, improve lethargy, improve rheumatism and digestive function Efficacy in improvement, etc. (Hyundai Herbology, co-authored by Yuchang Chang and Deok-gyun, Advisor, 1972) By adding water to these herbal ingredients and extracting them by heating, the fermented extracts are fermented appropriately or by adding appropriate subsidiary materials to the fermented liquor. It is an object to provide a beverage and a method for producing the same.

In order to achieve the above object, the present invention relates to a herbal fermented beverage using an edible medicinal herb material and a method for manufacturing the same, which will be described in more detail, 1 part by weight of medicinal herbs, 1 part by weight of iron knee, 0.3 parts by weight of Ogapi Mix by weight ratio of 0.3 parts by weight of barberry, 0.3 parts by weight of oak, 0.3 parts by weight of arrowwood, 0.3 parts by weight of vines, 0.3 parts by weight of hawthorn, 0.3 parts by weight of bark wood, 0.10 parts of malt, and 0.01 parts by weight of licorice. Add 20 times of drinking water to the total amount of the mixed herbal ingredients and extract 4 ~ 6 hours at 120 ℃ to extract the total soluble solids, and add saline solution to the extract to saccharify the saccharified liquid. Steps to make herbal licorice, contact Leuconostoc mesenteroides LAB 19: Accession No. KACC 91310P, Deposited Date of Korean Agricultural Microbial Resources Center (KACC) April 27, 2007) To develop lactic acid fermentation beverage by inducing lactic acid fermentation, and to prepare herbal organic acid beverage by dividing the complex acidity by adding Schisandra chinensis extract to herbal medicine saccharification liquid. It provides a functional herbal fermented beverage characterized in that. Hereinafter, the configuration of the present invention will be described in detail with reference to the specific method and embodiment shown in FIG.

Example 1 Preparation of Herbal Medicine Extract

Chinese medicine ingredients 1 part by weight Baekchul, 1 parts by weight of knee knee, 0.3 parts by weight of Ogapi, 0.3 parts by weight of durum, 0.3 parts by weight of oak, 0.3 parts by weight of arrowwood, 0.3 parts by weight of vine, 0.3 parts by weight of hawthorn Chinese herbal medicine extractor (model: hand-held pressure extractor, Kyungseo Machinery Industry) was added to 16.8 ℓ of drinking water, which is about 20 times the total amount of 842 g of herbal materials, mixed with 0.3 parts by weight of 0.3% by weight of bark, 0.10 parts by weight of malt, and 0.01 parts by weight of licorice. The results of the extraction under several extraction conditions are shown in Table 1. In case of extracting twice, the drinking water was divided into 8.4 L and added twice and extracted.

 As shown in Table 1, in the case of extracting twice at 120 ° C, higher results were obtained in terms of total soluble solids extraction (total brix °), but in terms of extraction time and energy, the total amount of 842 g It would be advantageous to extract 16.8 ℓ of drinking water, which is about 20 times the amount of Chinese herbal medicine, and extract it once at 120 ℃ for 4-6 hours. Hereinafter, the herbal extract used in the preparation of the herbal fermented beverage of the present invention was added with 16.8 L of drinking water at 120 ° C. and extracted once for 4 hours.

Soluble phenol was determined by the Folin-Ciocalteu method (Dewanto et al., J. Agric. Food Chem. 50: 4959-4964, 2002). Centrifuged clarified samples were used diluted 50-fold. 0.5 mL of sample was allowed to stand for 3 minutes by adding 0.5 mL of 25% Na ₂ CO ₃ solution to the test tube. Again, 0.25 mL of 2N-Folin-Ciocalteu phenol reagent was added, mixed, and allowed to stand at room temperature for 1 hour for color development. The developed blue color was compared with a calibration curve by measuring absorbance at 750 nm using a spectrophotometer. Gallic acid was used as a standard for preparing the calibration curve.

Example 2 Preparation of Oriental Persimmon Wine

In the present embodiment, in order to prepare herbal persimmon wine, malt extract was used to extract the preparation under the following conditions. That is, 200 g of commercially available malt was mixed with 750 ml of water and leached in a 60 ° C. constant temperature water bath for 2 hours, followed by filtration to form an extract filtrate. The residue was washed with 200 ml of water and mixed with the malt extract filtrate to prepare malt extract so that the malt extract was 700 ml, and was prepared as an enzyme solution for saccharification, and 0.1 ~ 10 ^{v / v} % was added to the volume of the extract of herbal medicine. Jiebab was washed with rice and soaked in hot water at about 40 ℃ for 1 hour, steamed for 1 hour in a pot and prepared, 20 ~ 40 ^{w / v} % was added to the volume of the herbal medicine extract.

The results of examining the effect of herbal medicine extract on the saccharification of Jiebab were as shown in Table 2. Saccharification was added to 20 ^{w / v} % or 40 ^{w / v} % of the soybean rice in water or herbal medicine extract and 10 ^{v / v} % of malt extract was advanced in the 60 ℃ constant temperature water bath. As shown in Table 2, the herbal extract did not affect the saccharification of gourd rice, and the sugar content of 15.0 Brix ° was obtained by adding 40 ^{w / v} % of the soybean rice to the herbal extract.

 Brix sugar was centrifuged with a centrifuge (Hanil micro-12, Korea), and the supernatant was taken to measure brix sugar using a refractometer (WSRO-90, Japan). The total reducing sugar was centrifuged. After diluting the supernatant to a sugar concentration of 1.0 g / L or less, 1 ml of dinitrosalicylic acid reagent was added and developed in boiling water at 100 ° C. for 10 minutes, followed by cooling to spectrophotometer (Spectronic 2D, USA). Absorbance at 550 nm was measured and compared with the calibration curve. Glucose was used as a standard for preparing the calibration curve.

The effect of malt addition on the saccharification was as shown in Table 3. Soybean rice was added to the herbal medicine extract to 40 ^{w / v} % and 0.1 ~ 10 ^{v / v} % malt extract to proceed to saccharification in a 60 ℃ constant temperature bath as shown in Table 3. As shown in Table 3, the sugar content increased as malt extract increased, but considering the economic feasibility, it was determined that 5 ^{v / v} % of malt extract was added.

 The saccharified solution obtained as described above was boiled at 100 ° C. for 20 minutes to stop the enzymatic reaction, and after cooling, a clear herbal persimmon wine was prepared.

Herbal persimmon prepared by adding 5.0 ^{v / v} % of malt oil contained soluble phenolics equivalent to 1.4 g / L gallic acid and soluble sugar equivalent to 132 g / L glucose. The sugar composition was analyzed by high pressure liquid chromatography (HPLC), maltose was the main sugar, and maltotriose, fructose, and glucose were included. The herbal persimmon prepared in a suitable bottle or filled with a retort pack can be safely stored for a long time by heat sterilization at 100 ℃ for 30 minutes.

Example 3 Herbal Lactic Acid Beverage Manufacturing Method

In this embodiment, lactic acid fermentation was induced to impart functionality such as acidity to the herbal liquid saccharification solution. First, in order to find a suitable lactic acid fermentation strain, various lactic acid strains were purely separated from MRS flat medium (Difco, USA) from materials such as kimchi, dried persimmon, salted fish and the like. Purely isolated lactic acid strains were inoculated into the herbal medicine saccharification solution, and lactobacillus fermentation was induced at 25 ° C for 2 days to produce herbal lactic acid fermented beverages. The most preferable result was obtained from the lactic acid fermentation. Staining LAB 19 strains were Gram-positive streptococci, and were identified as Leuconostoc mesenteroides strains by 16S rDNA sequencing, MIDI analysis, and other biochemical analysis. The strain was deposited with the Korea Agricultural Microbial Resources Center (KACC) on April 27, 2007. The strain was named Lactobacillus Leuconostoc mesenteroides LAB 19, and the microbial accession number was KACC 91310P. LAB 19 strains were inoculated in Malt extract liquid medium (Difco Co., USA) and incubated for 48 hours in a shaker at 30 ° C. As shown in Table 4, the fermentation proceeded smoothly at 2.5-5.0 ^{v / v} % in terms of titratable acidity and viable cell count. The number of viable cells in lactic acid fermentation was determined by diluting the fermentation broth with 10-stage dilution with sterile distilled water, smearing on an MRS agar medium and incubating for 48 hours at 30 ° C. to determine the number of viable cells.

 The effect of fermentation temperature on the lactic acid fermentation of herbal medicine saccharification liquid was shown in Table 5. As shown in Table 5, the viable cell number increased at low fermentation temperature, but the optimum acidity was the highest at 25 ℃.

From the above results, the optimum organic acid fermentation condition of the herbal saccharification solution was considered to be 25 ° C of fermentation temperature at 2.5 ^{v / v} % inoculum. As a result of proceeding the fermentation under these conditions, the lactate fermentation process of the herbal medicine saccharification liquid was as shown in Table 6. As shown in Table 6, the maximum viable cell count was obtained at 36 hours and the maximum titratable acidity was obtained at 36 hours as a result of inducing lactic acid fermentation of the saccharification solution of herbal medicines at a fermentation temperature of 25 ° C for 60 hours at 2.5 ^{v / v} % inoculation. . As a result of analyzing the sugars of the samples collected after fermentation for 48 hours, glucose contained 125 g / L. Organic acids were analyzed by HPLC and 2.9 g / L lactic acid and 1.6 g / L oxalic. acid, 1.4 g / L acetic acid, 0.35 g / L tartaric acid, 0.35 g / L malic acid, 0.13 g / L citric acid, and 0.014 g / L ascorbic acid.

Example 4 Herbal Organic Drink Production Method

In this embodiment, it was judged that by selecting and adding an organic acid material suitable for herbal persimmon liquor can improve the sensory properties of herbal persimmon. As an organic acid material that can be added to herbal persimmon wine, plum extract, pomegranate extract, and Schizandra chinensis extract may be considered. When extracts such as plum extract, pomegranate extract, and Schizandra chinensis were added to herbal persimmon, the best sensory properties were obtained in terms of taste and aroma when Schizandra chinensis extract was added. As a result of adding Schizandra chinensis extract to the prepared herbal persimmon (15 ° Brix), as shown in Table 7, the most preferred results were obtained when Schizandra extract was added to 4-6 ^{v / v} %.

Example 5 Physical Properties and Functionality of Produced Herbal Fermented Beverages

In this embodiment, look at the physical and chemical properties of the produced herbal fermented beverages are shown in Table 8. The electron donating ability was measured according to the method of Huh et al. (Korean Society of Food Science and Technology, Vol. 0.8 mL of 1.5 × 10-4 M DDPH solution was added to 0.2 mL of the centrifuged fermentation broth, vortex for 10 seconds, left at room temperature for 30 minutes, and absorbance at 525 nm was measured to calculate electron donating ability as follows.

 As described above, although the present invention has been described with reference to the above embodiments, it is not necessarily limited thereto, and various modifications can be made without departing from the scope and spirit of the present invention.

As described through the above examples, the herbal persimmon wine, herbal lactic acid fermented beverage, and herbal organic acid beverage prepared by the present invention, as well as expected effects on the improvement of digestive function, rheumatism improvement, lethargy, etc. It would be a very useful invention in the oriental medicine industry as well as improving public health by providing health functional fermented beverages that can be taken conveniently to those who show.

Claims (4)

In the method of manufacturing herbal beverages, 1 part by weight of medicinal herbs, 1 part by weight of iron knee, 1 part by weight of scabbard, 0.3 part by weight of barberry, 0.3 part by weight, 0.3 part by weight of oak, 0.3 part by weight of sapling, 0.3 part by weight of ivy, 1 step of mixing in a weight ratio of 0.3 parts by weight, 0.3 parts by weight of bark wood, 0.10 parts by weight of malt and 0.01 parts by weight of licorice;  The drinking water corresponding to 20 times the total amount of the mixed herbal medicine is divided into two equal amounts and extracted at 100 to 120 ° C., or the whole amount of drinking water corresponding to 20 times is added to the mixed herbal medicine at once at 120 ° C. Two steps for extraction of soluble solids once by heating once for 4-6 hours; To the volume of the medicinal herb extract extracted in step 2, 20-40 ^{w / v} % Ziebab and 0.1-10 ^{v / v} % malt extract were added, and the saccharification with a sugar content of 15.0 Brix °. Three steps of saccharification with liquid; Herbal fermented beverage production method using the herbal medicine comprising a. The method according to claim 1, wherein the saccharified solution is inoculated with lactic acid bacteria ( Leuconostoc mesenteroides LAB 19: Accession No. KACC 91310P, dated April 27, 2007 deposited by the Korea Agricultural Microbiological Resources Center (KACC)). Inoculated with 5.0 ^{v / v} % lactic acid bacteria to produce lactic acid fermentation for 2 days at 25 ℃ manufacturing method of herbal fermented beverages using herbal medicines characterized in that the production. The method of producing herbal fermented beverages using herbal medicines according to claim 1, wherein the Schizandra chinensis extract is added to the saccharified solution, and 4 to 6 ^{v / v} % Schizandra chinensis extract is added to the saccharified solution. The herbal fermented beverage according to any one of claims 1 to 3, wherein the herbal fermented beverage is produced by the selected method of producing the herbal fermented beverage.

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