KR101028155B1 - Beverage process for improving the immune action - Google Patents

Abstract

PURPOSE: A producing method of an immune system-enhancing beverage using black garlic and artemisia annua is provided to reduce the spicy flavor and taste of the black garlic for enabling a user to easily drink the beverage. CONSTITUTION: A producing method of an immune system-enhancing beverage using black garlic and artemisia annua comprises the following steps: producing a black garlic extract and an artemisia annua extract by hot water extracting; mixing the black garlic extract and the artemisia annua extract in a weight ratio of 90~99.9:0.1~10 to obtain a mixed composition; adding an additive to the mixed composition; and packing and sterilizing the mixture.

Description

Production Process of Immune Boosting Beverage Using Black Garlic and Firefly {Beverage Process for Improving the Immune Action}

The present invention relates to a beverage containing black garlic and firewood as a main ingredient that has a high effect on immune enhancement, and more particularly, improves palatability by improving the irritating taste and aroma of black garlic and firewood to drink conveniently. It relates to a beverage and a method of manufacturing the same.

Immune function regulation refers to the action that is caused by environmental pollutants, side effects of medicines, diseases and aging, or changes normal immune function of the body to restore to normal or alleviate such changes. Immune function regulation is an immunomodulatory action that inhibits undesirably increased immune responses such as host rejection after allogeneic transplantation, allergic reactions caused by adverse reactions to foreign substances, and responses to autoantigens or modified autoantigens. Inhibitors and immunodeficiency diseases, viral infections, malnutrition, tumors, kidney disease, aging, etc. are classified as an immune enhancing action that increases the reduced immune response.

Meanwhile, environmental pollution caused by harmful toxins emitted from various industrial processes today threatens human survival, including nature. In addition, modern people are suffering from adult diseases such as cardiovascular disease, diabetes and obesity by eating foods such as alcohol, instant foods or fatty meats. Recently, many medicines for preventing or treating various adult diseases have been developed, but there is a growing interest in functional foods made of natural foods, especially herbal medicines, rather than chemicals produced by pharmaceutical preparations.

Among the functional foods in recent years, beverages are added to enhance their functionality through the pharmacological action of herbal medicines by adding herbal ingredients to the beverages of preference. However, most of these drinks consist of a single ingredient of herbal medicine only, and each pharmacological action is consumed by consumers due to weak scientific evidence and traditional literature reviews, but the coffee has a unique taste and aroma, such as bitter taste. It is not as popular as tea and green tea, and demand is not meeting expectations.

The present invention was developed to meet the needs of functional beverages, and the beverage and its manufacturing method which can be conveniently drinking by improving the irritating taste and aroma, while the main ingredients of black garlic and firewood showing a high effect on immune enhancement There is a technical challenge to providing.

In order to solve the above technical problem, the present invention is characterized in that it comprises a composite composition composed of 90 ~ 99.9% by weight of black garlic extract of 5 ~ 10brix and 0.1 ~ 10% by weight of the firewood extract of 0.5 ~ 1.0brix Provides a beverage composition for immune boosting. Furthermore, the present invention provides a beverage composition for immuno-enhancing, further comprising an additive selected from propolis powder, red ginseng extract, situation mushroom extract, apple concentrate, pear concentrate, xylitol, enzyme stevia powder.

According to the present invention, the following effects can be expected.

First, it is possible to provide an effective beverage for immune enhancement and antioxidant activity. In other words, the present invention can provide a beverage that can be consumed without objection while using black garlic and firefly having excellent antioxidant activity and immune enhancing effect.

Second, it is possible to provide an excellent immune enhancing beverage at preference. Propolis, red ginseng extract, green mushroom extract, apple concentrate, pear concentrate, xylitol, enzyme stevia are suggested to be added, so that the functionality can be further improved and the beverage can be further improved. .

Figure 1 shows the immune cell proliferation rate according to the concentration of each extract of raw garlic, black garlic, firewood in the experiment according to [Example 2].
Figure 2 shows the immune cell proliferation rate according to the mixing ratio of the sample mixed with black garlic extract and firewood extract in the experiment according to [Example 5].
Figure 3 is a schematic diagram of the manufacturing process of the beverage for enhancing immunity according to the present invention.

The present invention relates to an immune-enhanced beverage comprising black garlic and firewood as main components.

When garlic is aged for a certain period of time at high temperature, garlic's own components and enzymes change the garlic scales to dark brown, which is called black garlic. Black garlic is made easy to consume by reducing the spicy taste and aroma of raw garlic. Due to the increase in polyphenols, water-soluble sulfur amino acid called S-allyl-cystein is produced. It is found that the effects of lowering cholesterol, improving arteriosclerosis, and preventing heart disease are increased (Korea Patent 2005 10-0530386).

Firewood is a year-old herb that forms a colony on badlands, roadsides, and mountain slopes, and is distinguished from other worm family members due to its many fine hairs and its unique and strong fragrance. Firefly firewood has been used as a drug for the prevention of malaria, including antipyretic fever, Idam, and severity, and today, it has been evaluated as a global herbal medicine with its anti-cancer effect of selectively necrotic cancer cells. However, the firewood wormwood has a strong taste and aroma, which can cause strong rejection depending on taste, and thus could not be used as a popular food ingredient.

The present invention uses the black garlic and the firefly of the above characteristics as the main ingredients of the beverage. In other words, as a functional drink centered on black garlic, it is proposed a drink in which the function and aroma of black garlic and firewood are combined using firewood as an ingredient that can supplement, supplement and improve the functionality of black garlic. In addition, it is confirmed that having a higher activity in the antioxidant capacity and immunity enhancement by the mixture of these, and proposes as a functional drink.

Specifically, the beverage according to the present invention is characterized in that it comprises a composite composition composed of 90 ~ 99.9% by weight of black garlic extract of 5 ~ 10brix and 0.1 ~ 10% by weight of 0.5 ~ 1.0brix of firewood extract. Such a composite composition is based on the results of sensory evaluation according to the following examples. Black garlic and firewood can be mixed with each other in various concentrations and ratios.However, when black garlic and firewood are added in the same concentration, the extract of the firewood, which has a relatively low solid content, becomes much thicker and is consumed due to its sensory characteristics. There is a difficulty. In view of such circumstances, the present invention proposes a suitable mixing ratio in the concentration range of black garlic extract and firewood extract obtained by extracting and concentrating under the same conditions.

In the present invention, the composite composition composed of 5 ~ 10brix black garlic extract 90 ~ 99.9 wt% and 0.5 ~ 1.0 brix firewood mugwort extract 0.1 ~ 10% by weight, when the concentration and mixing ratio of the black garlic extract and firewood extract extract properly Also includes. For example, as in [Example 4], the composition of 99% by weight of black garlic extract of 7brix and 1% by weight of firewood extract of 7brix is included in the composite composition in the present invention. This is because the composite composition is the same as 90% by weight of black garlic extract of 7.7brix and 10% by weight of firewood extract of 0.7brix.

In another aspect, the present invention proposes a method for easily preparing an immune-enhanced beverage containing black garlic and firewood as a main component, it looks at step by step.

First, black garlic and firewood are extracted by hot water and concentrated. Black garlic is removed from the skin and 5 ~ 20 times of water is added to extract hot water at 70 ~ 120 ℃ for 3 ~ 24 hours and concentrated to prepare 5 ~ 10brix black garlic extract. After the pretreatment process such as washing, cutting and drying, the firewood mugwort is added with 5-20 times of water, extracted with hot water at 70-120 ° C for 3 to 24 hours, and concentrated to prepare 0.5-1.0brix of mugwort extract.

Next, black garlic extract and thunderweed extract are mixed in a weight ratio of 90 to 99.9: 0.1 to 10 to obtain a composite composition. Such a composite composition may be a drink that can be directly drinkable, but may be mixed by adding an additive to the composite composition to further improve functionality and palatability. In the present invention, as an additive, propolis powder, red ginseng extract, green mushroom extract, apple concentrate, pear concentrate, xylitol, enzyme stevia powder and the like are proposed. These additives are commercially available as food additives and are easy to purchase, and should be added within a range that does not impair the properties of black garlic and firefly mixed beverages. Preferably, with respect to the composite composition of black garlic extract and firefly extract, 0.1-3 parts by weight of propolis powder, 0.01-2 parts by weight of red ginseng extract having 30-70 brix, 0.01-2 parts by weight of 10-40 brix Mushroom extract, 1 to 8 parts by weight of apple concentrate having 30 to 70 brix, 1 to 8 parts by weight of 30% to 70 brix pear concentrate, 1 to 10 parts by weight of xylitol, 0.01 to 0.5 parts by weight of enzyme stevia powder to be added.

After mixing all the ingredients, they are packed and sterilized.

Hereinafter, look at the present invention based on the embodiment. However, the examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.

[ Example 1 ] Black garlic , Raw Garlic, Firefly Extract

1. Preparation

The black garlic was prepared by Namhae Garlic Research Institute using whole garlic produced in Namhae-gun, Gyeongnam, and A. annua was harvested in late October in Hakyang-myeon, Hadong-gun, Gyeongnam. It was. Raw garlic for comparing the immune-promoting activity of black garlic was removed by washing the same whole garlic as in the preparation of black garlic and then dried naturally. All containers used in the experiment were sterilized at 100 ° C. for 30 minutes and then dried.

2. Extract

Raw garlic, black garlic, and firewood were put in 30L of 3kg water each, and extracted by heating at 120 ° C. for 5 hours to prepare respective extracts.

3. Lyophilization

Raw garlic, black garlic, and extract of each of the firewood was lyophilized to prepare a powder.

Example 2 Immune Cell Proliferation Effects of Raw Garlic , Black Garlic and Firefly Extract

The immune cell proliferation effect of the lyophilized powder of each extract prepared in [Example 1] was tested.

(1) Experimental method

After sacrifice of the rat, the spleen was aseptically extracted, washed with RPMI 1640 culture, and gently crushed with a sterile glass rod to free the cells. The separated cell suspension was centrifuged at 3,000 rpm for 10 minutes. This was treated for 5 minutes in RBC lysis buffer at room temperature to remove red blood cells. Splenocytes from which red blood cells were removed were dispersed in RPMI 1640 culture solution again, stained with trypan blue solution, and then measured by using a hemocytometer. After dispersing at a cell concentration of 1.5 × 10 ⁶ cell / well, 500 μL was dispensed into 24 wells to measure the cell proliferation capacity.

Immune cell proliferation of spleen was measured by MTT assay. The cells were placed in a 24 well plate at 1.5 × 10 ⁶ cells / well and incubated for at least 24 hours. The lyophilized powders of fresh garlic, black garlic and firewood extract were treated at concentrations of 10, 25, 50, and 100 ppm and incubated for another 2 hours. . 100 μL of a 0.5 μg / mL MTT solution was added per well and incubated at 37 ° C. for 3 hours, followed by 200 μL of DMSO for each well. After melting formazan crystals, 100 μL was transferred to a 96well plate and absorbance was measured at 570 nm.

(2) Experimental results

The results of measuring the immune cell proliferation ability of each of the extracts of fresh garlic, black garlic and firewood are shown in FIG. 1. The immune cell proliferation capacity of fresh garlic was highest at 25ppm concentration and then decreased gradually with increasing concentration. The firewood fungus showed 120% immune cell proliferation in 50ppm concentration, and black garlic showed high activity of more than 140% even at low concentration of 10ppm. From the above results, it was confirmed that black garlic extract and firefly firewood extract were effective in immune cell proliferation, compared to raw garlic extract, and black garlic and firewood extract were selected as raw materials for beverage preparation according to the present invention.

[ Example 3 ] Black garlic  Antioxidant Activity of Extracts from

end. ABTs Radical  Scavenging activity

(1) Experimental method

To determine the ABTs radical scavenging ability, potassium persulfate was dissolved in 7 mM ABTs solution to 2.4 mM according to the method of Re R et al. (1999) and then reacted in the dark for 12-16 hours. It was diluted with distilled water to have an absorbance of 1.5 at 414 nm. 1 mL of each sample prepared at a concentration of 10, 25, 50, or 10 ppm was added to 3 mL of the solution, and the resultant was reacted at room temperature for 10 minutes to measure absorbance at 414 nm. The ABTs radical scavenging ability was expressed as the absorbance ratio of the sample addition group and no addition group.

(2) Experimental results

The ABTs radical scavenging activity of black garlic extract and firefly extract is shown in [Table 1]. As the concentration of each extract increased, ABTs radical scavenging activity also increased, but ABTs radical scavenging activity was higher than that of black garlic extract.

Radical Scavenging Activity of ABTs from Black Garlic Extract and Firefly Extract ppm Black garlic (%) Firefly (%) 10 5.61 ± 0.19 ^a 47.39 ± 1.49 ^a 25 12.05 ± 0.44 ^b 87.84 ± 1.03 ^b 50 22.77 ± 0.88 ^c 96.58 ± 0.03 ^d 100 42.78 ± 1.81 ^d 94.74 ± 0.06 ^c

I. DPPH Radical  Scavenging activity

(1) Experimental method

Scavenging effect on 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical was evaluated according to the Blios MS (1958) method. 2 mL of DPPH radicals were added to 2 mL of 10, 25, 50, and 10 ppm extracts. After the mixture was stirred for 30 minutes in the dark, the absorbance was measured at 517 nm, and the DPPH radical scavenging activity was expressed as the absorbance ratio between the sample addition group and the no addition group.

(2) Experimental results

DPPH radical scavenging activity of the black garlic extract and the firefly extract is shown in [Table 2]. As the concentration of each extract increased, DPPH radical scavenging activity also increased, but the DPPH radical scavenging activity of the firewood extract was higher than that of black garlic extract.

DPPH Radical Scavenging Activity of Black Garlic Extract and Firefly Extract ppm Black garlic (%) Firefly (%) 10 5.67 ± 2.00 ^a 20.83 ± 1.12 ^a 25 11.68 ± 0.47 ^b 45.91 ± 0.80 ^b 50 16.48 ± 1.19 ^c 59.30 ± 0.83 ^d 100 25.76 ± 0.44 ^d 57.50 ± 0.60 ^c

[ Example 4 ] Black garlic  Sensory Evaluation of Beverage Composition Containing Extracts and Firefly Extracts

(1) Evaluation method

Black garlic extract and firewood extract were subjected to sensory evaluation to set the mixing conditions for the mixed beverage composition preparation. The sensory evaluation was conducted on 50 men and women in their 20's and 40's. After tasting each of the presented drinks, they were marked with the highest preference.

Evaluation samples were prepared by dissolving the lyophilized powder of the black garlic extract and the larvae extract prepared in [Example 1] in water to make an extract of 7brix, respectively, and mixed by weight ratio. Through preliminary evaluation, it was confirmed that if more than 10% of the firewood extract (7brix) is contained, it has no popularity as a beverage due to its strong bitter taste. Sensory evaluation was performed on the beverages.

(2) Evaluation result

Sensory evaluation results are shown in the following [Table 3].

Preference survey results by weight ratio Black garlic: firefly (%) 99.9: 0.1 99.5: 0.5 99.3: 0.7 99: 1.0 95: 5.0 90:10 Respondents 12 10 8 14 4 2

As shown in [Table 3] it can be seen that the most preferred when mixed with 1% by weight of the firewood extract (7brix).

[ Example 5 ] With black garlic  Antioxidant Activity and Immune Cell Proliferation Effect of the Firefly Extract

For the mixture of the three conditions shown as the most preferred in Example 4, that is, black garlic extract (7brix) and firewood extract (7brix) in a mixture of 99.9: 0.1, 99.5: 0.5, 99: 1.0 Functionality was tested.

end. Immune cell proliferation effect

(1) Experimental method

The experiment was conducted in the same manner as in [Example 3].

(2) Experiment result

The result of measuring the immune cell proliferation rate for the mixture is shown in FIG. 2. Control A was used as the control A, and black garlic extract (7brix) and firewood extract (7brix) were added. The mixture of 99.9: 0.1, B, 99.5: 0.5, and C, 99: 1 The mixture was represented as D. As shown in Figure 2 it can be seen that the immune cell proliferation rate increases as the mixing amount of the firewood extract increases. Compared with the results of the above-described [Example 2], the firewood extract is lower in activity than the black garlic extract, but when added to the black garlic extract having a certain concentration or more activity, it increases the immune cell proliferation effect in proportion to the addition ratio. It can be seen that.

I. Antioxidant activity

(1) Experimental method

The experiment was carried out in the same manner as in [Example 4].

(2) Experimental results

The results of comparing the antioxidant activity are as shown in the following [Table 4].

Antioxidant Activity of the Mixture of Black Garlic Extract and Firefly Extract Category ^{1 )} DPPH ABTs B 29.27 ± 0.44 ^a 36.58 ± 1.86 ^a C 31.42 ± 0.16 ^b 43.28 ± 0.28 ^b D 32.24 ± 0.58 ^b 45.69 ± 0.20 ^{c 1)} Mixing ratio of black garlic extract and firewood extract (B 99: 0.1, C; 99: 0.5, D; 99: 1)

DPPH and ABTs radical scavenging activity of the sample mixed with black garlic extract and firefly mugwort extract in a weight ratio of 99.9: 0.1 (B), 99.5: 0.5 (C) and 99: 1 (D) It increased as the mixing ratio of mugwort extract increased. Furthermore, it was confirmed that the antioxidant activity of the mixture was further increased by the addition of the firewood mugwort extract, which was much higher in antioxidant activity than the antioxidant activity of black garlic extract alone.

Claims (3)

delete delete Hot water extraction and concentration of black garlic and firewood, respectively, to prepare 5 ~ 10brix of black garlic extract and 0.5 ~ 1.0brix of firewood extract;
A second step of obtaining a composite composition by mixing the black garlic extract and the firefly extract at a weight ratio of 90 to 99.9: 0.1 to 10;
A third step of adding and mixing an additive to the composite composition;
4 steps of packaging and sterilization;
In the third step, the additive is 0.1 to 3 parts by weight of propolis powder, 0.01 to 2 parts by weight of 30 to 70 brix red ginseng extract, 0.01 to 2 parts by weight of 10 to 40 brix situation mushroom extract, 1 to 1 part by weight of the composite composition. 8 to 30 parts by weight of 70-brix apple concentrate, 1 to 8 parts by weight of 30-70 brix pear concentrate, 1 to 10 parts by weight of xylitol, 0.01 to 0.5 parts by weight of enzyme stevia powder, characterized in that the production of beverage Way.

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