KR101181920B1 - Common conger drink and method thereof - Google Patents

Abstract

PURPOSE: Conger eel drink containing black garlic, black ginseng, and black jujube, and a producing method thereof are provided to remove the unique fishy taste of conger eel. CONSTITUTION: A producing method of conger eel drink comprises the following steps: mixing garlic, fresh ginseng, and jujube in weight ratio of 10:1-3:3-1, firstly aging the mixture at 80-90 deg C for 24-48 hours, and secondly aging the mixture at 70-80 deg C for 48-72 hours; drying the aged material at 60-70 deg c for 24-48 hours to obtain black garlic, black ginseng, and black jujube; mixing 8-13 parts of black garlic by weight, 3-7 parts of black ginseng by weight, 4-8 parts of black jujube by weight, and 55-70 parts of conger eel by weight; adding water 7-12 times the amount of the mixture, and extracting the mixture at 70-120 deg C for 2-8 hours; firstly filtering the obtained drink, and secondly filtering the drink after cooling at 40 deg C; and adding 1-4 parts of glycyrrhizae radix by weight, 2-4 parts of ginger by weight, or 5-12 parts of white corvania by weight. The conger ell is soaked in 15-25% alcohol for 10-20 minutes before the mixing process.

Description

Health promotion conger drink with black garlic, black ginseng and black jujube and its manufacturing method {COMMON CONGER DRINK AND METHOD THEREOF}

The present invention relates to a conger eel beverage and a method of manufacturing the same, and more particularly, to setting the optimum processing conditions for improved taste, aroma, and functionality of conger eel extract beverage, by adding black garlic, black ginseng, black jujube during the extraction of conger eel The present invention relates to a conger eel beverage with improved palatability and functionality that can remove the fishy smell of conger eel and improve physical fatigue recovery and physical reinforcement functionality, and a method of manufacturing the same.

Eel is a fish belonging to the eel family, and is known as a nutrition and tonic food in Dongbobogam and Chinese medicinal dictionaries, and is known as a stamina food containing a large amount of vitamins A and E. In particular, despite being a high protein food is known as a food that has no effect on hypertension, arteriosclerosis, which corresponds to the adult disease, has been used a lot.

As food, it is mainly grilled, sashimi, and hot water in Korea, and in Japan, it has a fresher taste than eel. Conger eel is processed into extracts because it contains not only a large amount of muscle, but also healthy functional ingredients such as collagen, calcium, EPA, and DHA derived from bones, and extracts that have a decisive effect on taste. Eel has a tonic synergistic effect, prevents the deposition of cholesterol or calcium in blood vessels, and prevents arteriosclerosis and prevents it.In addition, according to consent and chemotherapy, folk medicine is used for pulmonary tuberculosis, back pain, neuralgia, pneumonia, arthritis, sexual function recovery. And it has been used to improve the weakness of children.

In particular, the eel is prepared by the method of boiling it or boiling water due to the above-mentioned efficacy, but the ingestion of the eel can not be effectively removed because it is extremely limited, and the concentrate is cooled, that is, cold In the state, there is a problem that adults do not drink because of the smell of fishy.

     According to Korean Patent Publication No. 1995-0007703 (Method for manufacturing eel extract) for removing fishy characteristic of conger eel, it was prepared by adding subsidiary materials such as casualty, earthenware, bokbunja, wolfberry, and Schisandra chinensis, and Korea Patent Publication No. 10-2005-0045218 No. (Kangjeong drink with eel and herbal medicine as main ingredients and its manufacturing method) was prepared by mixing herbal medicine to remove odor of eel. In Korean Unexamined Patent Publication No. 10-2009-0072206 (red ginseng eel extract composition) was added to boil eel and herbal medicine, and then added red ginseng concentrate and rice syrup to expect additional efficacy.

Therefore, the present invention is to improve the functionality by extracting garlic, black ginseng, jujube with the conger eel and black garlic, black ginseng, black jujube with the content of the functional material increased compared to the raw material through the browning reaction by aging under appropriate conditions The present invention provides a conger eel extract beverage with improved taste, aroma, and the like, and a method of manufacturing the same.

In one embodiment of the present invention for improving health conger eel beverages for solving the above problems, after adding water of 7 to 12 times the total weight to the material mixed with aged black garlic, black ginseng and black jujube and conger eel, Extracting for 2-8 hours at 70 ~ 120 ℃.

At this time, after mixing garlic: ginseng: jujube in a 10: 1 to 3: 1 to 3 weight ratio, aged first at 80 to 90 ℃ for 24 to 48 hours, and then secondary for 48 to 72 hours at 70 to 80 ℃ Aging step, and after the second aging, may further comprise the step of drying for 24 to 48 at 60 ~ 70 ℃.

Before mixing the conger, it may be immersed in 15 to 25% alcohol 10 to 20 minutes to remove the fishy taste of conger eel.

For example, the mixed material may be a material mixed with black garlic 8-13 parts by weight, black jujube 4-8 parts by weight, black ginseng 3-7 parts by weight, conger eel 55-70 parts by weight, licorice 1-4 parts by weight, 2-4 parts by weight of ginger and 5-12 parts by weight of white milk can further be mixed.

The present invention may further comprise the step of filtering the extracted beverage after the first, the second filtration by cooling to less than 40 ℃.

Another aspect of the present invention provides a conger eel extract beverage prepared by the above method.

According to the present invention, instead of the general herbal medicine, garlic, ginseng, jujube ripened under the appropriate conditions, the brown garlic, black ginseng, black jujube with the content of functional substances increased compared to the raw materials through browning reaction with the conger eel to improve the functionality and conger eel By removing the unique fishy taste can be produced conger eel extract beverages with improved taste, aroma. That is, according to the present invention, in the production of the addition of black garlic, black jujube, black ginseng to conger eel overdose due to excessive exercise and physical consumption due to excessive exercise and stamina consumption due to black garlic, black jujube, black ginseng and the browning effect of conger eel Efficient removal of the causative substances can produce extract beverages with enhanced stamina recovery and stamina enhancement effects. These drinks are highly nutritious due to the high protein of the eel and high unsaturated fatty acids, and have antioxidant and anti-aging functions. It can be widely used as an extract beverage.

The present invention includes the step of preparing black garlic, black jujube, black ginseng and mixing with conger eel to prepare an extract. More specifically, the present invention black garlic, black jujube and black ginseng manufacturing step; Forming and washing the conger eel; Washing and grooming of black garlic, black jujube, black ginseng and subsidiary materials; And extracting and filtering the conger eel and the mixed material.

Hereinafter, each step will be described in more detail.

Step 1: Mixed Aging Black garlic , Black jujube Black ginseng

Aged black garlic, black jujube, black ginseng according to an embodiment of the present invention is aged through three steps using a sealed container by mixing garlic, jujube, ginseng. Although black garlic, black jujube, black ginseng and the like may be produced by aging these materials individually, it is preferable to mix and mature these materials. Individually aged ginseng has a disadvantage that it is difficult to ripen with red ginseng or black ginseng if the moisture content is low, and garlic has a disadvantage in that the tissue is not uniform and takes a long time when ripening. In other words, when preparing garlic, jujube and fresh ginseng, careful control of proper temperature and moisture is required, and when the three are aged together, the moisture contained in each ingredient is combined to maintain the balance of the whole. This is not necessary.

First, garlic, ginseng, and jujube in a sealed container is mixed and loaded in a weight ratio of 10: 1 to 3: 1 to 3, and then aged for 20 to 48 hours at a high temperature of 80 ~ 90 ℃. In this way, when matured at a high temperature for about 20 to 48 hours, the tissue is softened by appropriate moisture and high temperature, thereby preparing a browning reaction.

Garlic, ginseng, jujube aging at the high temperature is slowly aged for 48-72 hours at 70 ~ 80 ℃. Here, by keeping the temperature constant, the browning reaction of garlic, ginseng and jujube softened tissue is accelerated.

Garlic, ginseng, jujube after the high temperature aging and post-aging is dried for 20 to 48 hours at 60 ~ 70 ℃. This step induces color development to the desired degree and adjusts the speed of the browning reaction so that the optimum product can be manufactured.

Browning reaction refers to a series of reactions in which the color of the food itself gradually becomes brown during the processing or storage of the food. As the progress of the reaction, the brown substance produced directly or indirectly affects the quality of the food. Browning reaction is mainly composed of non-enzymatic browning by Myyal reaction and enzymatic browning by polyphenol oxidase activity.

Black garlic is dark black due to non-enzymatic browning reaction during ripening of fresh garlic at a temperature of 80-90 ° C. for a long time, and the produced pigment material has high antioxidant activity, and the higher antioxidant temperature is increased. This is the same trend in the case of red and white ginseng, it is reported that the red and white ginseng is proportional to the antioxidant activity. This mechanism is followed by the removal of free radicals by the reducing component of melanoidins, which are brown substances, and the movement of protons from the free electron band of nitrogen atoms by nitrogen compounds.

The antioxidant activity of foods subjected to the heat treatment process is affected by the decomposition of phenolic compounds and the generation of brown substance during the process. In particular, the antioxidant activity of black garlic is due to the brown substance produced by the Myal reaction after prolonged exposure at high temperature. It is.

When garlic is aged for a long time by controlling temperature and humidity, garlic produces a myal reaction, a non-enzymatic browning reaction caused by the reaction of peptides of amino acids or α-amino groups with sugars. Irritating odors are eliminated and the polyphenol content is increased. S-allylcysteine, a representative soluble sulfur compound of black garlic, has functions such as antioxidant, cancer cell proliferation inhibition, cognitive function, and liver protection.

Ginseng is processed as red ginseng and white ginseng as a health functional food, and is used in various forms of products. The physiological activity of ginseng is a systematic pharmacological approach in recent years. Its nourishing tonic effect, improvement of sexual and reproductive dysfunction, antihypertensive and anti-arteriosclerosis effect, hematopoietic function and anemia treatment effect, improvement of blood glucose metabolism and diabetes, anticancer effect, liver Improving dysfunction, hangover relief effect, parasitic infection prevention effect, analgesic anti-inflammatory effect.

In recent years, new ginseng products called black ginseng have been developed and used as raw materials for ginseng processed products in an effort to further increase ginsenoside content using fresh ginseng. Black ginseng has a distinctive feature of increasing ginsenoside Rg3 content compared to fresh ginseng or red ginseng during steaming and drying the ginseng nine times, attracting attention as a new pharmacologically effective substance. Ginsenoside Rg3 has been reported to have many effects such as neuroprotection, anti-cancer, immune enhancing effect, and obesity suppression. Therefore, black ginseng with increased Rg3 content compared to white ginseng or red ginseng is sufficient to satisfy the recent consumer demand for health-oriented tendency.

Red ginseng before the progression to black ginseng contains more saponin than other ginseng. Saponins are effective in inhibiting aging, enhancing memory, improving brain function, anti-fatigue, and anti-tumor effect. In addition, red ginseng increases the ability to defend against immune diseases or stress, which are harmful effects from the environment, and the immune system, so that the body adapts more easily, the adaptation effect, prevention of atherosclerosis, antioxidant effect, insomnia improvement, cell regeneration effect There is also.

Jujube (Ziziphus jujube Miller) is a deciduous broad-leaved tree belonging to the family Rhamnace.The Chinese is called Zizyphus jujuba Miller, and the Indian is called Zizyphus mauritiana LAM. It is distributed in Korea, and the conventional species such as demodulation, Boeun, Sanjo jujube, etc. are distributed, and the development species Wolchul, Mudeung, and Venus jujube are cultivated in only a few regions.

The medicinal components of jujube have been reported with various sterols, alkaloids, saponins, vitamins, serotonin, organic acids, fatty acids, polyphenols, flavonoids and amino acids. Jujube flesh is not very fragrant, sweet and strong in acidity, giving a refreshing feeling, and contains about 10-42% of soluble sugars, the main sugars of which are fructose, glucose and sucrose. Jujube contains a variety of flavors and is used for cooking not only general dietary life but also porridge, rice cake, tea, medicine rice, and Korean fruits. Jujube is rich in nutritional ingredients as a health food since ancient times, and it is an ingredient that is indispensable with licorice in oriental medicine, and its effects include pharmacological effects such as emollients, diuretics, tonics, bile, gangjeong, physical recovery, expectorants, and anti-inflammatory agents. It has been reported and confirmed and is widely used in oriental medicine. Jujube is mostly used as dry jujube, but raw fruit has a lot of sugar and moisture, and when given appropriate ripening conditions, large amounts of browning material are produced to produce black jujube with excellent functionality.

Second step: cleaning and pretreatment of conger eel

Clean and shape conger eel. For example, remove the foreign substances on the outside of the conger eel with brine, remove only the intestines, and soak for 10 to 20 minutes in 15-25% alcohol. When immersed in alcohol, odor due to mucus material outside eel can be reduced, and odor of conger eel can be effectively reduced in brewed beverage.However, prolonged immersion can facilitate the elution of useful components inside eel due to protein coagulation caused by alcohol. There will be no. Therefore, it is preferable to immerse it for about 10 to 20 minutes.

The greater the surface area, the higher the elution of the solid content and the elution of the useful components. Therefore, cutting the eel is easier to extract in the future. However, when the eel is too finely cut or ground, the extract is cloudy. Therefore, in order to prepare a beverage in which useful ingredients are well extracted while maintaining appropriate transparency, it is desirable to cut the eel into 5 ~ 10cm.

3rd step: Black garlic , Black jujube And cleaning of black ginseng and subsidiary materials

Black garlic removes the outer skin and prepares it. Black ginseng and black jujube are prepared as it is. Ginger is washed and stripped and then sliced. Licorice is dried and lightly dried by weighing as much as necessary. After use remove water. White roe is prepared by washing for 2 hours in purified water after washing.

At this time, the material of the eel 55-70 parts by weight, black garlic 8-13 parts by weight, black jujube 4-8 parts by weight, black ginseng 3-7 parts by weight, licorice 1-4 parts by weight, ginger 2-4 parts by weight, white milk 5 It is preferable to mix at -12 weight part.

When the ingredients are blended in the same amount as described above, the fishy smell and taste peculiar to the eel can be removed, and the flavors of the ingredients can be harmonized. Such a compounding ratio is the condition that the sensory characteristics are the best while increasing the functionality as a result of experiments under various blending conditions, which is a value derived from numerous experiments.

Step 4: Extraction and Filtration of Conger Eel and Mixed Ingredients

The washed conger eel and the amount of material prepared in step 2 are added to the extraction nonwoven fabric, cotton cloth or cloth, and 7-12 times the total weight of water is added and extracted at 70-120 ° C. for 2-8 hours. Preferably, all the amount of the material can be submerged, and 10 times the water of the raw material is added to maintain the proper concentration, and for 2 to 8 hours at a temperature of 80 ~ 90 ℃ to prevent the functional degradation of the extract material by heat Extract.

After extraction, the residue was compressed and filtered to physically extract the eluted components. The extracted beverage is first filtered using a filter cloth when hot, and cooled to less than 40 ° C., and then filtered secondly to efficiently remove oils and fats derived from eel. After filtering, the pouch is packed and then sterilized.

Hereinafter, examples and experimental examples of the present invention will be described, but the scope of the present invention is not limited to the following examples and the like because it is intended to help understanding of the present invention.

Garlic and Eel Extract Beverage

Eel drink is prepared by extracting about 10 hours at the temperature of 80 ~ 90 ℃ by adding 10 times the water of eel, and prepare the eel mixed drink in two kinds as shown in Table 1 below.

                                  (Unit: wt%) material A B eel 66.7 65.2 Black garlic 11.7 11.3 Black jujube 11.7 6.0 Black ginseng 7.2 3.5 licorice 0.7 2.0 ginger 2.0 2.0 various phases 10.0

After mixing at the material blending ratio as described above, 10 times of water was added to the total amount of the material, and the mixture was extracted and prepared for about 3 hours at a temperature of 80 to 90 ° C.

[Experimental Example 1]

Comparison of Sensory Characteristics with Commercial Eel Extracts

The sensory characteristics of the eel extracts A and B prepared according to the embodiment of the present invention and three commercial eel extracts were purchased and evaluated. Thirty males and females in their 20s and 60s were tested for the sensory evaluation of eel, and the odor, color, taste, and overall acceptability of the extracts were measured. The higher the smell of fish, the higher the score and the lower the smell. Color, taste, and overall preference were evaluated by the 7-point scoring method, which gave the highest score to 7 points and the lowest score to 1 point. Sensory evaluation results are shown in Table 2 below. In the following table, A and B are the eel extract prepared in the mixing ratio of the above embodiment, C ~ E is a commercial eel extract.

smell color flavor Overall likelihood A 6.1 ± 0.2 6.4 ± 0.6 7.0 ± 0.8 6.8 ± 0.2 B 6.0 ± 0.4 6.2 ± 0.4 6.5 ± 0.4 6.4 ± 0.5 C 4.5 ± 0.3 5.4 ± 0.3 5.7 ± 0.8 4.1 ± 0.1 D 4.3 ± 0.1 5.7 ± 0.2 5.2 ± 0.1 4.3 ± 0.4 E 4.1 ± 0.2 3.1 ± 0.5 2.1 ± 0.4 3.8 ± 0.1

Sensory evaluation of the eel extracts (A, B) and three commercial eel extracts prepared according to the embodiment of the present invention (C ~ F) is shown in Table 2.

Sensory evaluation of the smell, color, taste and overall acceptability showed that the acceptability of the eel extract prepared according to the embodiment of the present invention was higher than that of the commercial eel extract. Odor was also better than the commercial eel extract, indicating that the odor of the eel and herbal medicines were weaker than other samples. In terms of taste, A and B were better, but the preference of A was not higher than that of B added.

Overall preferences and evaluation results were in the same tendency as taste evaluation results. These results indicate that the eel extract prepared according to the present invention is reduced by the addition of black garlic, black jujube and black ginseng, and the aroma of the eel is reduced, and due to the sweetness of black garlic and black jujube, This is because the characteristics have improved.

[Experimental Example 2]

Commercial Eel Extract pH  And chromaticity comparison

The result of comparing the pH of the eel extract (A, B) prepared according to the embodiment of the present invention and the commercial eel extract is shown in Table 3. The pH of Examples A and B was 5.21 and 5.23, but the pH of the commercial eel extract was 6.15∼6.23, which was higher than that of the Example product. This is presumably because the pH of black garlic added as a subsidiary material is as low as 4-5. As such, due to the low pH, longer term storage may be possible.

A 5.21 ± 0.01 B 5.23 ± 0.01 C 6.15 ± 0.02 D 6.22 ± 0.01 E 6.23 ± 0.01

On the other hand, the results of comparing the chromaticity of the eel extract (A, B) and commercially available eel extract prepared according to the embodiment of the present invention was as shown in Table 4.

The L value indicating brightness did not show a big difference in the range of 40-44 in all the samples except a commercial item (E). The a value representing the redness ranged from 2.10 to 4.57 in commercial eel extract, but Examples A and B were 6.72 and 6.99, respectively, higher than those in commercial eel extract. The b value indicating yellowness was 22.85 and 26.25 in Examples A and B, respectively, lower than 30 to 31 of the commercial eel extract, which was differentiated from the commercial eel extract.

On the other hand, the color of the beverage affects the palatability, while the conventional eel extract is white or extracted by adding a large amount of herbal medicine has a dark brown color (ordinary herbal color), while the beverage of the present invention has a color that increases the palatability. Stood out.

* L * a * b A 44.61 ± 0.07 6.72 ± 0.02 22.85 ± 0.06 B 42.81 ± 0.01 6.99 ± 0.01 26.25 ± 0.03 C 40.11 ± 0.14 3.44 ± 0.14 30.14 ± 0.01 D 41.13 ± 0.54 4.57 ± 0.01 31.54 ± 0.16 E 87.17 ± 1.94 -2.10 ± 0.24 19.63 ± 3.96

Physical Strength and Fatigue Recovery Effect of Eel Extract

In order to analyze the effect of the composite composition of conger eel and subsidiary materials on the exercise load stress of the rat, the experiment was conducted by dividing the experimental group and the control group, and the detailed conditions are shown in Table 5 below.

Normal control group (Normal, group 1) to provide a basic diet and exercise control (Diabetic, group 2) performed a basic diet and treadmill circulation exercise. Each experimental group was orally administered a 5% Brix concentration of conger eel extract in rats providing a basic diet (group 3), orally administered a complex composition of 5% Brix conger eel and subsidiary according to the present invention (4, 5 groups).

Experiment group classification Diet Exercise Oral Dosage One Basic diet × - 2 Basic diet O - 3 Conger Eel 5% Brix Extract O 0.35mL per 100g body weight 4 Conger Eel and Substance 5% Brix Extract O 0.35mL per 100g body weight 5 Conger Eel and Substance 5% Brix Extract O 0.70mL per 100g body weight

The experimental animals received 150 ± 10 g Sprague-Dawley male rats, 5 weeks old, from Samtaco (Osan, Korea), and the temperature was 22 ± 2 ℃, humidity 50 ± 5%, and the contrast cycle was automatically performed for 12 hours. It was bred in a set animal breeding room (DJ1-252-2, Daejong Instrument Industry Co. Ltd., Seoul, Korea).

The first week of breeding was adapted to commercial solid feeds (Samyang Corp., Seoul, Korea), divided into 7 dogs per group according to the egg mass method, and fed the normal group diet for 1 week, and then the experimental group from 2 weeks to 6 weeks. Each extract was administered orally, and the forced exercise was performed as shown in Table 6 in the experimental group and the exercise control group.

On the last day of the experiment, the animals were fasted for 16 hours, and then anesthesia was lightly anesthetized with ether to excise the abdomen to separate the organs. Each isolated organ was washed with blood in physiological saline and then drained with absorbent paper, weighed, and stored at 70 ° C for use in the experiment.

Classification Aerobic Forced Exercise Method of implementation Small Animal Treadmills Exercise intensity 15 ° incline, 15-25 m / min, 30 minutes five times a week

[Experimental Example 3]

Blood Lipid Content Analysis

Total cholesterol content in blood was measured using kit reagent (AM 202-k, Asan, Korea) for total cholesterol (TC) measurement, and HDL-C was measured for high density lipoprotein cholesterol (HDL-C) Kit reagent (AM 203-k, Asan, Korea) was used. Measurement values are shown in Table 7 below.

                                                        (Unit: mg / dL) Experimental group Total Cholesterol Content HDL-cholesterol content One 70.41 ± 5.70 ^c 12.40 ± 1.31 ^a 2 64.91 ± 1.94 ^b 15.60 ± 1.70 ^b 3 64.91 ± 5.63 ^b 18.76 ± 0.69 ^c 4 60.33 ± 3.62 ^ab 25.10 ± 1.13 ^d 5 56.86 ± 4.31 ^a 29.21 ± 1.40 ^e

* Seven rats were used for each experimental group, and the experimental results were expressed as mean ± standard deviation.

* ^Ad significance tests for each test item being the result of Duncan's multiple range test at p <0.05 level after analysis of variance using SPSS package 12.0.

The total cholesterol content in serum was the highest in group 1 without exercise (70.41 ± 5.70 mg / dL), and the total lipid content was significantly decreased in group 2 with base diet and exercise (64.91 ± 1.94 mg). / dL, and there was no statistical difference between the three groups that fed only conger eel extract. Serum total cholesterol was significantly decreased when conger eel and subsidiary mixtures were fed. However, when 0.7 mL was fed to 100 g of body weight, blood cholesterol content was significantly decreased by 56.86 ± 4.31 mg / dL.

As a result of analyzing the content of HDL-cholesterol, which serves to improve the lipids in the body by transporting lipids metabolized from the tissue to the liver and supporting lipid metabolism in the blood, the basic diet was provided and significantly exercised in parallel with exercise. Its content increased. The content of HDL-cholesterol was significantly increased by feeding the conger eel extract, and the content was increased significantly when the intake concentration of the extract of conger eel and subsidiary ingredients was increased.

[Experimental Example 4]

Hepatic tissue glycogen  Content measurement

Glycogen content was quenched by adding 30% KOH solution to a certain amount of liver tissue and heating for 20 minutes in a water bath at 100 ° C. 95% ethanol was mixed and heated again for 5 minutes, centrifuged at 3,000 rpm for 4 minutes, and the supernatant was removed. Distilled water was added to the precipitate, 0.2% anthrone (Fluka Chemical Co., Buchs, Switzerland) solution was added thereto, mixed, and then cooled and the absorbance was measured at 620 nm. Glycogen (Sigma Co., St. Louis, Mo., USA) was used as the standard sugar and the glycogen content was calculated from the standard calibration curve obtained after the experiment in the same manner.

Since exercise reduces glucose in the body, glycogen stored in the liver or muscle is used as an energy source. As a result, stored glycogen depletion causes fatigue and it is known that glycogen content in liver tissue is reduced after aerobic exercise.

The results of analyzing glycogen content in liver of rats fed conger eel and the conger eel and subsidiary mixed extract of the present invention and trade mill exercise were shown in Table 8 below. Glycogen content in the liver of group 1, which was fed the basic diet and did not exercise, was the highest at 21.23 ± 0.25 mg / g tissue, and 0.91 ± 0.35 mg / It was the lowest content as g tissue. Feeding conger eel solution significantly prevented the consumption of glycogen in the liver, and the glycogen content in the liver was significantly higher than that of the two groups.

Experimental group  Glycogen content in the liver (mg / g tissue) One 21.23 ± 0.25 ^c 2 0.91 ± 0.35 ^a 3 1.32 ± 0.12 ^ab 4 1.38 ± 0.36 ^b 5 1.44 ± 0.42 ^b

* Seven rats were used for each experimental group, and the experimental results were expressed as mean ± standard deviation.

* ^Ad significance tests for each test item being the result of Duncan's multiple range test at p <0.05 level after analysis of variance using SPSS package 12.0.

[Experimental Example 5]

Total lipid content in blood and liver

Total lipid (TL) content in blood was homogenized by adding 200 μL of sulfuric acid to 20 μL of serum by sulfo-phospho-vanillin method. The total lipid content in soy sauce was 0.5 g of soy sauce and 30 mL of C: M (Chloroform: methanol = 2: 1) solution, followed by extraction and filtration of lipid components for 24 hours, followed by 0.3 mL of solution. I was. 200 µL of sulfuric acid was added thereto and homogenized.

Each homogenized sample was heated in boiling water for 10 minutes and then cooled in ice water for 5 minutes. 10 mL of phospho vanilline solution was added thereto, homogenized, and maintained in a 37 ° C constant temperature water bath for 15 minutes. After standing at room temperature for 5 minutes, absorbance was measured at 540 nm using distilled water as a control, and quantified from a calibration curve prepared by dissolving olive oil in ethanol for each concentration. The results are shown in Table 9 below.

(mg / 100g) Experimental group Total lipid content in the blood Total lipid content in the liver One 17.49 ± 0.08 ^c 98.87 ± 6.03 ^d 2 16.13 ± 0.78 ^b 94.04 ± 6.05 ^cd 3 16.90 ± 0.07 ^b 88.77 ± 6.01 ^bc 4 16.77 ± 1.15 ^b 85.56 ± 9.31 ^b 5 15.42 ± 0.50 ^a 77.15 ± 7.77 ^a

* Seven rats were used for each experimental group, and the experimental results were expressed as mean ± standard deviation.

* ^Ad significance tests for each test item being the result of Duncan's multiple range test at p <0.05 level after analysis of variance using SPSS package 12.0.

The total lipid content in the blood was significantly higher in the group 1 without exercise with the basic diet (17.49 ± 0.08 mg / 100g), and with the basic diet group (group 2), conger eel group (group 3) and conger eel There was no statistically significant difference in subsidiary extracts in 0.35 mL feeding group (group 4) per 100 g body weight, and total lipid content in blood decreased significantly when conger eel and subsidiary extracts were fed 0.70 mL per 100 g body weight.

The total lipid content in the liver tended to be similar to the change in the total lipid content in the blood, but the total lipid content in the liver was significantly decreased by feeding conger eel in any form.

These results suggest that the conger eel extract of the present invention shows an effect on fatigue recovery due to exercise rather than directly involved in lipid metabolism in blood, and contributes to improving lipid components in the body by contributing to smoothing metabolism in the liver.

Experimental Example 6

Blood and Soy sauce  Lipid peroxide content

Serum lipid peroxide content was added to 100 μL of serum and 4 mL of 1/12 N sulfuric acid solution and 0.5 mL of 10% phosphotungstic acid were mixed well, followed by centrifugation at 4,000 rpm for 10 minutes. 1 mL of distilled water and 0.6% TBA (Thiobarbituric acid) reagent were added to the precipitate, which was then reacted in a 95 ° C. constant temperature water bath for 60 minutes, and the resulting lipid peroxide was transferred to butanol.

The lipid peroxide content in the liver tissue was 0.5 mL after adding 10% homogeneous solution by adding 1.5% KCl solution to 1 g of each tissue. To this, 3 mL of 1% phosphoric acid and 1 mL of 0.6% TBA solution were added, mixed well, and heated for 45 minutes in a 95 ° C water bath, followed by transfer to butanol.

Each butanol layer was centrifuged at 4,000 rpm for 10 minutes, and then the supernatant was taken for absorbance at 532 nm. The malondialdehyde (MDA) content produced using 1,1,3,3-tetraethoxypropane (TEP, Sigma Co., St. Louis, Mo., USA) as a standard was expressed in mmol MDA / g. The results of evaluating the fatigue recovery and lipid metabolism improving effect of the conger eel extract in the present invention by measuring the content of lipid peroxide in blood and liver are shown in Table 10 below.

(mmol MDA / g) Experimental group Content of lipid peroxides in the blood Content of Lipid Peroxides in Soy Sauce One 8.15 ± 0.22 ^a 9.56 ± 0.34 ^a 2 8.62 ± 0.36 ^c 9.84 ± 0.54 ^a 3 8.58 ± 0.22 ^bc 9.76 ± 0.63 ^a 4 8.28 ± 0.46 ^ab 9.59 ± 0.50 ^a 5 8.20 ± 0.24 ^a 9.36 ± 1.07 ^a

* Seven rats were used for each experimental group, and the experimental results were expressed as mean ± standard deviation.

* ^Ad significance tests for each test item being the result of Duncan's multiple range test at p <0.05 level after analysis of variance using SPSS package 12.0.

As can be seen from Table 10, the lipid peroxide content in the blood was the lowest in the first group was 8.15 ± 0.22 mmol MDA / g, exercise significantly (group 2) significantly increased the content of 8.62 ± 0.36 mmol MDA / g.

Feeding the mixed extract with the conger eel and the member developed in the present invention significantly reduced the content of lipid peroxide in the blood compared to the second group. This trend was the same as the analysis of lipid peroxide content in the liver.

As a result of the analysis of the other lipid components, conger eel alone may have an effect of improving the liver or lipids in the blood, and thus, it is estimated to have an effect of significantly inhibiting the production of blood and liver lipid peroxides. In addition, materials with high content of browning reaction materials such as black garlic, black ginseng, and black jujube added as subsidiary materials have antioxidant functionality, and thus, the amount of lipid peroxide produced significantly in the experimental group fed with the extracts added thereto (groups 4 and 5). The low seems to be due to the functional ingredients contained in these materials.

Experimental Example 7

Measurement of antioxidant activity in blood and liver

100 μL of serum was used, and liver tissue was used by taking 100 μL of the organ tissue homogenate prepared in the same manner as in the measurement of lipid peroxide content. 1 mL of 100 mM tris-HCl buffer, pH 7.4, was added to each sample, followed by shaking. . 4 mL of chloroform was added thereto, centrifuged at 4,000 rpm for 10 minutes, and the chloroform layer was recovered. The absorbance was measured at 517 nm, and the absorbance ratio (%) between the sample addition group and the no addition group was shown.

Antioxidant activity of blood and liver tissues of rats fed conger eel and subsidiary mixed extracts in parallel with the trade mill exercise were measured through DPPH radical scavenging activity.

(%) Experimental group DPPH radical scavenging activity of blood DPPH Radical Scavenging Activity of Soy Sauce One 20.35 ± 2.08 ^d 47.61 ± 2.58 ^c 2 5.90 ± 1.65 ^a 34.88 ± 2.12 ^a 3 11.88 ± 4.60 ^b 40.89 ± 2.14 ^b 4 14.46 ± 2.56 ^bc 41.41 ± 1.80 ^b 5 17.19 ± 1.42 ^c 43.04 ± 2.41 ^b

* Seven rats were used for each experimental group, and the experimental results were expressed as mean ± standard deviation.

* ^Ad significance tests for each test item being the result of Duncan's multiple range test at p <0.05 level after analysis of variance using SPSS package 12.0.

As can be seen from Table 11, the DPPH radical scavenging activity of blood and liver was significantly high at 20.35 ± 2.08% and 47.60 ± 2.58%, respectively, when exercise was not performed with the basic diet. The scavenging activity was the lowest among the experimental groups by 5.90 ± 1.65% and 34.88 ± 2.12%, respectively. DPPH radical scavenging activity was significantly increased by feeding conger eel and extract, and higher feeding amount was higher.

Since the methods for measuring the fatigue recovery effect through the experimental animals are difficult to measure directly, it is indirectly evaluated by measuring the content of factors that are highly related to fatigue recovery after exercise is most easily induced. In this dimension, the glycine content in the liver is reduced primarily by exercise, and a large amount of oxygen is introduced into the body to cause oxidation of lipids in the body, and the enzyme system in the body to prevent oxidation is reacted. When it is advantageous for fatigue recovery, the amount of glycogen reduction in liver is relatively small, and the defense system that inhibits oxidation of lipids in the body is strengthened, so the amount of peroxide in the body is reduced.

In order to confirm the fatigue recovery function of the conger eel beverage developed in the present invention, as a result of feeding the developed beverage continuously while performing trade mill exercise, the fatigue recovery function compared to the non-feeding group when feeding about 0.35 mL per 100 g body weight of the rat In addition, there was an effect of improving lipid metabolism in the body, and the activity was significantly increased when fed to about 0.70 mL.

According to the present invention, in the manufacture of conventional beverages such as extract extract such as conger eel, garlic, ginseng, jujube, etc. was added to manufacture a herbal medicine that can improve the functionality, but in the present invention by aging garlic, ginseng, jujube instead of the general herbal medicine black garlic, black jujube , Black ginseng can be mixed with conger eel to prepare a beverage with enhanced functionality.

In particular, according to the present invention, in the production of the addition of black garlic, black jujube, black ginseng to conger eel, the excess peroxidation due to excessive exercise and stamina consumption due to the black garlic, black jujube, black ginseng and brown garlic reaction that occurred browning reaction Efficient removal of the causative agent can produce an extract that is enhanced in strength recovery and strength enhancement effects.

In addition, it is possible to remove the fishy smell of conger eel by immersing conger eel in 15-25% alcohol for a short time in a pre-processing process before extraction. That is, according to the present invention, by immersing in 15 to 25% of the alcoholic beverage and extracted effectively after removing the odor unique to the conger eel, the sensory characteristics are excellent and the consumer's preference is high, it is possible to prepare a drink that can be easily consumed. .

The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention but to describe the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted by the following claims, and all technical ideas that are equivalent or equivalent to the scope of the present invention should be construed as being included in the scope of the present invention.

Claims (8)

Health promotion conger drink comprising the step of adding 7 to 12 times the total weight of water to the aged black garlic, black ginseng, and black jujube and conger eel, and extracting at 70 ~ 120 ℃ for 2 to 8 hours Manufacturing method. The method of claim 1,
The black garlic, black ginseng and black jujube,
After mixing garlic: ginseng: jujube in a weight ratio of 10: 1 to 3: 1 to 3, and first aged at 80 to 90 ° C for 24 to 48 hours, and then aged at 70 to 80 ° C for 48 to 72 hours. Health promotion conger drink manufacturing method characterized in that it is prepared, including the step. The method of claim 2,
After the second aging, the step of drying for 24 to 48 at 60 ~ 70 ℃; health enhancement conger drink production method further comprising. The method of claim 1,
Before mixing the conger, health promotion conger drink production method, characterized in that immersed in 15 to 25% alcohol for 10 to 20 minutes. The method of claim 1,
8 to 13 parts by weight of black garlic, 4 to 8 parts by weight of black jujube, 3 to 7 parts by weight of black ginseng and 55 to 70 parts by weight of conger eel. 6. The method of claim 5,
Licorice 1-4 parts by weight, ginger 2-4 parts by weight, white 12 to 5 parts by weight of the health promotion conger drink production method characterized in that the mixture. The method of claim 1,
After filtering the extracted beverage first, the step of cooling to less than 40 ℃ secondary filtration method for health promotion characterized in that it further comprises a step. Health promotion conger drink prepared by the method of claim 1.