KR101181797B1 - Method for Preparing Fermented Liquor of Epicarp of Ginkgo Biloba - Google Patents

Abstract

The present invention discloses a method for producing a bank surge fermentation broth. Specifically, the present invention comprises the steps of (a) fermenting ginkgo at 2-4 months anaerobicly at a temperature in the range of 0 ℃ to 5 ℃, (b) then raise the fermentation temperature to a temperature in the range of 10 ℃ to 18 ℃ Fermenting anaerobicly for 2 to 4 months, and (c) adding 0.5 to 5.0 parts by weight of ginger to 100 parts by weight of the juice to the juice obtained by juice of the fermented surgical blood, including heating. Disclosed is a method for producing a bank sterilized fermentation broth. Ginkgo biloba fermentation broth of the present invention, unlike ginkgo medicinal bark that has not been fermented, has a sweet taste, no odor, and has functional properties such as atopic dermatitis improving activity.

Ginkgo, surgical skin, fermentation, sweetness, odor, atopic dermatitis

Description

Method for Preparing Fermented Liquor of Ginkgo Biloba {Method for Preparing Fermented Liquor of Epicarp of Ginkgo Biloba}

The present invention relates to a method for preparing a bank surgical fermentation broth.

Ginkgo is the yellow fruit of Ginkgo biloba and it consists of succulent surgical skin, white hard mesothelial mesothelioma, inner mesothelial crust inside brown mesothelial medium, and turquoise milk in the inner mesotheli.

Since ginkgo contains various functional ingredients, it has been used for the treatment of pulmonary tuberculosis, asthma, cough, nocturnal enuresis, women's malaise, and hangover in traditional medicine and private medicine.

However, the bank's surgical blood contains ginkgolic acid, which has antimicrobial activity against Mycobacterium tuberculosis, but it is virubol (C21H34O2), which is toxic to skin allergies, and long call, which is also toxic but also causes skin allergies. It contains ginkgol and has a distinctive smell and a characteristic odor similar to that of ammonia and is discarded without being used.

The present invention discloses a technique that can use the discarded surgical skin having various physiological activities such as antibacterial activity against Mycobacterium tuberculosis.

The present invention is to provide a method for producing a ginkgo biloba fermentation broth that has little astringent taste, gives off sweetness, and has no odor.

Another or specific object of the present invention will be presented below.

The present inventors, as confirmed in the following Experimental Examples and Examples, separates the bank surge and put it in a container and sealed so that air does not pass through the fermentation for 2 to 4 months while maintaining a low temperature state of 0 ℃ to 5 ℃, then sealed When the fermentation temperature was increased and the fermentation temperature was increased to a temperature of 10 ° C. to 18 ° C. for another 2 to 4 months, the sour taste, which is the original taste of ginkgo scab, almost disappeared and became sweet, and the odor remained the same. The fermentation broth juice was added to the ginger and heated to confirm that the odor disappeared.

The method for preparing the ginkgo biloba fermentation broth of the present invention is provided based on the results of these experiments.

Method for producing a ginkgo biloba fermentation broth of the present invention comprises the steps of (a) fermenting ginkgo sterilized blood anaerobic 2-4 months at a temperature in the range of 0 ℃ to 5 ℃, (b) then raise the fermentation temperature 10 ℃ to 18 Fermenting anaerobicly for 2 to 4 months at a temperature in the range of ℃, and (c) heating by adding 0.5 parts by weight to 5.0 parts by weight of ginger to 100 parts by weight of the juice solution obtained by juice the fermented surgical blood It is configured to include.

Through the steps (a) and (b) the surgical blood is almost sour and sweet taste, and through the step (c) the odor disappears.

As shown in the Examples and Experimental Examples below, the method of the present invention, that is, anaerobicly heated by adding ginger to the juice of fermented surgical skin at low temperature (0 ℃ to 5 ℃) and medium temperature (10 ℃ to 18 ℃) Odor disappeared almost, but when ginger was added to the juice of untreated fermented or juice of fermented surgical blood, the odor disappeared or the odor disappeared hardly. In addition, if only low-temperature fermentation is not carried out in the next step of medium-temperature fermentation, the odor disappears by the addition of ginger, but the taste is not sweet, but bitter and astringent taste is mixed. In addition, when only aerobic low-temperature fermentation is performed, odor does not disappear by addition of ginger, and it does not taste sweet and has a strong astringent taste.

Therefore, the method for preparing a fermentation broth of ginkgo biloba according to the present invention is characterized by anaerobic low temperature fermentation, anaerobic mesophilic fermentation and ginger addition.

In the method for preparing the ginkgo biloba fermentation broth of the present invention, the step (a) may be used to separate only the ginkgo biloba from the bank, but after the fermentation using the ginkgo itself, that is, after the end of step (b) to separate only the surgeon from the bank You can also add ginger and heat it.

In the method for producing a fermentation broth of ginkgo biloba according to the present invention, the fermentation temperature is determined in relation to the fermentation time. If the fermentation temperature is low, the fermentation time is increased, and if the fermentation temperature is high, the fermentation time is short. For example, in low temperature fermentation, if the fermentation temperature is near 0 ° C., the fermentation time is about 3 to 4 months. For example, in medium temperature fermentation, when the fermentation temperature is about 15 ° C., the fermentation time is 2 to 3 months.

In addition, in the method for producing a fermentation broth of ginkgo biloba blood of the present invention, it is preferable to add the jujube with ginger in an amount of 0.1 parts by weight to 3.0 parts by weight relative to 100 parts by weight of the surgical juice juice in step (c) to heat. In this case, bitterness, astringent taste, and sourness are lowered, and overall palatability is increased.

In another aspect, the present invention relates to a ginkgo sterilized fermentation broth obtained by the method for producing a ginkgo sterilized fermentation broth as described above.

The ginkgo biloba fermentation broth of the present invention does not cause skin allergy and is not shown in the following experimental example, but rather has a therapeutic effect of skin allergy. In addition, although not shown in the following experimental example, it has a therapeutic effect such as cough, asthma. In particular, the following experimental example has been shown to improve atopic dermatitis.

The ginkgo sterilized fermentation broth of the present invention may be used by itself or diluted to be used as a food composition such as a beverage, and further added to a food composition such as a beverage in the form of a concentrate or a concentrated powder.

In another aspect, the present invention relates to an atopic dermatitis improving agent composition comprising the ginkgo biloba fermentation broth, diluent thereof or concentrate thereof as an active ingredient.

As used herein, the term "atopic dermatitis" is defined to include all diseases classified as atopic dermatitis in the art, regardless of the direct or indirect cause of its occurrence. Atopic dermatitis is generally classified into infantile atopic dermatitis, pediatric atopic dermatitis, adult atopic dermatitis and maternal atopic dermatitis, according to the time of its onset or subject of the invention, where atopic dermatitis includes all these types of atopic dermatitis. It should be understood as. As can be seen in the following experimental example of the present invention, the results of clinical trials on 60 subjects with randomly selected atopic dermatitis symptoms were found to be effective for 86% of the subjects. Since these results are obtained from randomly selected subjects, it can be seen that the atopic dermatitis improving agent composition of the present invention is effective in all types of atopic dermatitis regardless of the cause of atopic dermatitis.

In addition, the term "active ingredient" as used herein means a component that can exhibit the desired activity alone or in combination with a carrier that is not active itself.

In addition, as used herein, "concentrate of ginkgo biloba fermentation broth" refers to a liquid concentrate or a solid concentrate in a state in which a liquid component is volatilized in the ginkgo biloba fermentation broth.

The atopy improving agent composition of the present invention may include ginkgo septic fermentation broth, an effective ingredient thereof, in any amount (effective amount) depending on the purpose, formulation, formulation purpose, etc., as long as it can exhibit atopic dermatitis improving activity. It will be determined within the range of 0.001% to 99.900% by weight based on the total weight of the composition. Here, the "effective amount" refers to the amount of the active ingredient that can induce the prevention, improvement, treatment of atopic dermatitis, or delay the onset of the symptoms. Such effective amounts can be determined experimentally within the ordinary skill of those skilled in the art.

The composition of this invention can be grasped | ascertained by food compositions, such as a functional drink, in a specific aspect.

The food composition of the present invention may include sweeteners, flavoring agents, bioactive ingredients, minerals, etc. in addition to the active ingredients.

Sweeteners may be used in amounts that give the food a suitable sweet taste, and may be natural or synthetic. Preferably, natural sweeteners are used. Examples of natural sweeteners include sugar sweeteners such as corn syrup solids, honey, sucrose, fructose, lactose and maltose.

Flavoring agents can be used to enhance the taste or aroma, both natural and synthetic. Preferably, a natural one is used. When using natural ones, the purpose of nutritional fortification can be performed in addition to the flavor. The natural flavor may be obtained from apples, lemons, citrus fruits, grapes, strawberries, peaches, and the like, or may be obtained from green tea leaves, round leaves, jujube leaves, cinnamon, chrysanthemum leaves, jasmine and the like. Also, those obtained from ginseng (red ginseng), bamboo shoots, aloe vera, banks and the like can be used. The natural flavoring agent may be a liquid concentrate or a solid form of extract. In some cases, synthetic flavoring agents may be used, and synthetic flavoring agents may include esters, alcohols, aldehydes, terpenes, and the like.

As the physiologically active substance, catechins such as catechin, epicatechin, gallocatechin, epigallocatechin, vitamins such as retinol, ascorbic acid, tocopherol, calciferol, thiamine, riboflavin, and the like can be used.

As minerals, calcium, magnesium, chromium, cobalt, copper, fluoride, germanium, iodine, iron, lithium, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, silicon, sodium, sulfur, vanadium, zinc and the like can be used.

In addition, the food composition of the present invention may contain a preservative, an emulsifier, an acidulant, a thickener, and the like, in addition to the sweetener.

Such preservatives, emulsifiers and the like are preferably added and used in very small amounts as long as the use to which they are added can be achieved. By trace amount is meant numerically expressed in the range of 0.0005% to about 0.5% by weight based on the total weight of the food composition.

Examples of preservatives that can be used include sodium sorbate, sodium sorbate, potassium sorbate, calcium benzoate, sodium benzoate, potassium benzoate, EDTA (ethylenediaminetetraacetic acid), and the like.

Emulsifiers that can be used include acacia gum, carboxymethylcellulose, xanthan gum, pectin and the like.

Examples of acidulants that may be used include lead acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, phosphoric acid, and the like. Such acidulant may be added so that the food composition is at an appropriate acidity for the purpose of inhibiting the growth of microorganisms in addition to the purpose of enhancing taste.

Thickeners that can be used include suspending implements, sedimenters, gel formers, swelling agents and the like.

The composition of the present invention may be regarded as a soap composition in another specific embodiment.

When the composition of the present invention is understood as a soap composition, the soap composition of the present invention may be prepared by including an active ingredient in a soap base, and may be prepared by including a skin moisturizer, an emulsifier, a hard water softener, and the like as an additive.

As the soap base material, vegetable oils such as palm oil, palm oil, soybean oil, perm oil, olive oil, palm kernels, or animal oils such as tallow, pork, sunny and fish oils can be used, and the skin moisturizing agent is glycerin, erythritol and polyethylene glycol. , Propylene glycol, butylene glycol, pentylene glycol, hexyl glycol, isopropyl myristate, silicone derivatives, aloe vera, sorbitol and the like can be used, the emulsifiers include natural oils, wax fatty alcohols, hydrocarbons, natural plant extracts, etc. May be used, and tetrasodium idieti or the like may be used as the water softener.

The soap composition of the present invention may further include an antimicrobial agent, a dispersant, a foam inhibitor, a solvent, a scale inhibitor, a corrosion inhibitor, a perfume, a pigment, a metal ion sequestrant, an antioxidant, a preservative, and the like as an additive.

In the soap composition of the present invention, a soap base or an additive may be included in a content generally used in the art, and the soap base is generally added in an amount of 99.999 wt% to 50 wt% based on the total weight of the soap composition. The additive may be added in an amount of 1% to 20% by weight.

The composition of the present invention may be regarded as a pharmaceutical composition in another specific embodiment.

Pharmaceutical compositions of the present invention, in addition to its active ingredients, include pharmaceutically acceptable carriers, excipients, and the like, oral formulations (tablets, suspensions, granules, emulsions, capsules, syrups, etc.), parenteral formulations (sterile injectable aqueous solutions). Or oily suspensions), topical formulations (creams, lotions, ointments (semi-solid external preparations), microroemulsions, gels, pastes, transdermal agents (TTS) (such as patches, bandages, etc.), and the like.

As used herein, "pharmaceutically acceptable" means that the subject of application (prescription) is not as toxic as applicable, without inhibiting the activity of the active ingredient.

Examples of pharmaceutically acceptable carriers include lactose, glucose, sucrose, starch (such as corn starch, potato starch, etc.), cellulose, derivatives thereof (such as sodium carboxymethyl cellulose, ethylcellulose, etc.), malt, gelatin, talc, Solid lubricants (such as stearic acid, magnesium stearate, etc.), calcium sulfate, vegetable oils (such as peanut oil, cottonseed oil, sesame oil, olive oil, etc.), polyols (such as propylene glycol, glycerin, etc.), alginic acid, emulsifiers (such as TWEENS), wetting agents (Such as sodium lauryl sulfate), colorants, flavors, tableting agents, stabilizers, antioxidants, preservatives, water, saline, phosphate buffer solutions, and the like. The carrier may be selected from one or more of suitable pharmaceutical formulations according to the formulation of the pharmaceutical composition of the present invention.

Excipients may be selected and used according to the formulation of the pharmaceutical composition of the present invention, for example, when the pharmaceutical composition of the present invention is prepared with an aqueous suspending agent, suitable excipients are sodium carboxymethyl cellulose, methyl cellulose, hydropropylmethylcellulose And suspending agents and dispersing agents such as sodium alginate and polyvinylpyrrolidone. Suitable excipients when prepared from injection solutions include Ringer's solution, isotonic sodium chloride, and the like.

The pharmaceutical composition of the present invention may be administered orally or parenterally, preferably topically.

The daily dose of the pharmaceutical composition of the present invention is usually 0.001 to 150 mg / kg body weight, and may be administered once or several times. However, since the dosage of the pharmaceutical composition of the present invention is determined in view of various related factors such as the route of administration, the age, sex, weight of the patient, and the severity of the patient, the dosage may limit the scope of the present invention in any aspect. It should not be understood as.

As described above, according to the present invention can provide a method for producing a ginkgo biloba fermentation broth with little sour taste and little odor. Ginkgo biloba fermentation broth of the present invention can be used as food, such as beverages, in particular when used as atopic dermatitis improving agent composition can be used in the form of cosmetics or soap in addition to food, such as beverages.

Hereinafter, the present invention will be described with reference to Examples, Comparative Examples, and Experimental Examples. However, the scope of the present invention is not limited to these examples, comparative examples and experimental examples.

<Examples> Preparation of Bank Surgical Fermentation Broth

Example 1 Preparation of Fermentation Juice Extract of Ginkgo Stem

The ginkgo biloba was separated from the bank, and the ginkgo biloba was placed in a container and sealed to prevent the passage of air.

It was then fermented for 2 to 4 months while keeping the temperature in the range of 10 ° C. to 18 ° C. in a sealed state, and the surgical bar obtained by fermentation was juiced to obtain a fermentation juice.

Example 2 Heating Ginkgo Stem Blood Fermentation Juice

Ginger was added to the fermentation broth in an amount of 0.5 to 5.0 parts by weight based on the weight of the juice and heated at a temperature of about 80 ° C to 90 ° C for 2 hours.

Comparative Example Preparation of Bank Surgery Juice and Bank Surgery Fermentation

Comparative Example 1 Preparation and Heating of Bank Surgery Juice

After ginkgo biloba was separated from the ginkgo and juiced to prepare a juice, 0.5 to 5.0 parts by weight of ginger was added to the juice, and heated to a temperature of about 80 ° C to 90 ° C for 2 hours.

Comparative Example 2 Preparation and Heating of Ginkgo Stem Blood Fermented Juice

The ginkgo biloba was separated from the bank, and the ginkgo biloba was placed in a container and sealed to prevent the passage of air.

After fermentation, juice was added, and ginger was added in an amount of 0.5 to 5.0 parts by weight based on the juice weight, and heated at a temperature of about 80 ° C to 90 ° C for 2 hours.

Comparative Example 3 Preparation of Fermented Juice Extract of Ginkgo Stem

The ginkgo biloba was separated from the ginkgo, and the ginkgo biloba was placed in a container and fermented for 6-8 months while maintaining a low temperature of 0 ° C. to 5 ° C. under air flow. After fermentation, juice was prepared and a ginkgo septic fermentation juice was prepared.

<Comparative Example 4> Heating of Fermented Juice Solution of Ginkgo Stem

To the fermentation juice of the <Comparative Example 3> was added 0.5 to 5.0 parts by weight of ginger relative to the weight of the juice solution and heated to a temperature of about 80 ℃ to 90 ℃ 2 hours.

<Experimental Example> Sensory evaluation on palatability and experiments to improve atopic dermatitis

Experimental Example 1 Sensory Evaluation on Palatability

Sensory evaluation of 10 men and women with respect to the fermentation juice or juice obtained in the above Examples and Comparative Examples, and the smell (degree of odor) and taste (sweet, bitter, astringent, sour) of the result obtained by heating them It was shown in Table 1 below. The scores in parentheses are the average values based on the 5-point scale, which means that the higher the score, the stronger the taste and smell.

[Table 1]

Sensory evaluation results

division sweetness bitter Bitter taste Sour taste smell &Lt; Example 1 > 4.4 0.5 0.5 1.7 4.6 <Example 2> 4.6 0.4 0.6 1.5 1.2 &Lt; Comparative Example 1 & 0.7 1.3 4.5 1.2 4.2 Comparative Example 2 0.5 3.2 3.5 1.1 1.4 &Lt; Comparative Example 3 & 0.2 1.6 4.3 1.3 4.3 &Lt; Comparative Example 4 & 0.5 1.2 3.8 1.3 4.1

Referring to the results of [Table 1], as can be seen from the comparison between the <Example 1> and <Example 2>, the fermentation juice of <Example 1> is the smell of the addition by heating ginger It can be seen that (odor) is almost eliminated. However, there is no particular difference in taste (sweet, bitter, astringent and sour).

When the <Comparative Example 1> item is compared with the <Example 2> item, the degree of elimination of odor caused by the addition of ginger is very high in the case of the fermentation broth of <Example 1>, but the non-fermentation of <Comparative Example 1> It was not very high in the juice extract.

When the <Comparative Example 2> item was compared with the <Example 2> item, the addition of ginger had the same degree of removing the odor, but the difference was in the sweetness of the fermentation broth itself. That is, the fermentation broth of <Example 2> has little bitterness and astringent taste, whereas the fermentation broth of <Comparative Example 2> had little sweetness, and the bitterness and astringency were strong.

In addition, when comparing <Comparative Example 3> and <Comparative Example 4> with <Example 2>, when aerobic fermentation is performed, the sweet and bitter taste is weak, the astringent taste is very strong, and the odor is severe, especially ginger. Odor was not removed even if added.

Experimental Example 2 Clinical Evaluation of Atopic Dermatitis

Atopic dermatitis improvement activity was applied to 60 men and women with atopic dermatitis symptoms over 5 years of age and diluted with 50 ml of water once a day for 20 weeks To take.

After 20 weeks, the SCORAD index (higher levels of atopic symptoms) and percentage of improvement in itching are shown in Tables 2 and 3, respectively.

[Table 2]

SCORAD (mean ± standard deviation)

0 parking Week 8 36.5 ± 6.2 15.7 ± 6.4 ** * p <0.05

Statistical processing

Significance test before and after the experiment was evaluated at 5% and 1% level using paired T-test.

[Table 3]

% Improvement in itching

Very improved Improved Not improved 48.3% (29 people) 38.3% (23 people) 13.3% (8 people)

Claims (9)

(a) anaerobic fermentation of ginkgo biloba for 2-4 months at a temperature in the range of 0 ° C. to 5 ° C., and (b) then increasing the fermentation temperature to anaerobic 2 at a temperature in the range of 10 ° C. to 18 ° C. Fermenting ~ 4 months, and (c) adding 0.5 parts by weight to 5.0 parts by weight of ginger to 100 parts by weight of the juice solution obtained by juice of the fermented surgical blood, at a temperature in the range of 80 ° C to 90 ° C. A method of producing a bank surgical fermentation broth, comprising the step of heating for a time. The method of claim 1, Method of producing a ginseng sterilized fermentation broth, characterized in that in step (c) is added with ginger from 0.1 part by weight to 3.0 parts by weight relative to 100 parts by weight of the surgical extract juice with ginger. Ginkgo biloba fermentation broth obtained by the production method according to claim 1 or 2. delete A food composition comprising a ginkgo biloba fermentation broth obtained by the method according to claim 1 or 2, a dilution thereof, or a concentrate thereof. The method of claim 5, The food composition is a food composition, characterized in that the beverage. A cosmetic composition comprising a ginkgo biloba fermentation broth obtained by the method according to claim 1 or 2, a dilution thereof, or a concentrate thereof. delete delete