KR101264005B1 - A method for preparing a liquid type fermented composition comprising the extract of complex herb useful in treating rheumatic disease - Google Patents

Abstract

According to the present invention, the herbal fermentation broth is a functional herbal fermentation broth having excellent organoleptic effect and economical efficiency, and can be used as a raw material for medicines, foods, etc., because it is widely available to arthritis patients.

Description

A method for preparing a liquid type fermented composition comprising the extract of complex herb useful in treating rheumatic disease}

The present invention relates to a method for producing a functional herbal liquid fermentation composition for treating arthritis.

Gilliland, S.E., Health and nutritional benefits from lactic acid bacteria, FEMS Microbiol. Rev., 87, pp. 175-188, 1990,

[Ref. 2] Jiyeon Lee, Uksun Choi et al., Korean Journal of Pediatrics, 51 (4), 2008,

JB Choi et al., Korean J. Food & Nutr., 17 (3), pp. 286-293, 2004.

[4] Badger, AM, Cook, MN, et al., Journal of Pharmacology and Experimental Therapeutics 290 , pp 587-593, 1999,

[Ref. 5] Jung-seop Jung and 1 person, Hyangje Ambassador, Younglimsa, pp.277 ~ 278, 1998

[Document 6] Jung-Sup Jung and 1 person, Hyang-Yak Ambassador, Younglimsa, pp.416 ~ 418, 1998

[Document 7] Jung-seop Jung and 1 person, Hyang-Yak Ambassador, Younglimsa, pp.152 ~ 154, 1998

According to ancient medical literatures such as Dongbobogam and herbal herb, various effects of Korean traditional herbal medicines have been reported since ancient times, and recently, the efficacy of these herbal medicines has been scientifically tested through these herbal medicines (Gilliland). , SE, Health and nutritional benefits from lactic acid bacteria, FEMS Microbiol. Rev., 87, pp.175-188, 1990). Increasingly (Lee Ji-yeon, Choi Uk-sun et al., Korean Journal of Pediatrics, 51 (4), 2008). As a method of extracting the herbal ingredients that are effective for our human body, traditionally, the brewing method has been used in the past. Traditionally, the brewing method is to put herbal medicines together with water in a pot made of earthenware or porcelain, decoction for a long time, and then swallow the contents. It was a way of squeezing out cloth. However, to date, large-scale medicinal shakers made of stainless steel are mixed with water, heated, and then squeezed by mechanical compression means.

In recent years, distilled herbal medicines have appeared in a clear and transparent form that vaporizes the herbal extracts, vaporizes them, cools them, and extracts them to remove the inherent taste, aroma, and smell. However, distilled Chinese medicine is merely a distillation process of the Chinese medicine, and in fact, no active ingredient is present in the distillate or is extremely inferior, it has only a psychological effect and can not be used as a therapeutic agent at all. In order to prepare a distillate, the active ingredient of the extract may be decomposed at a high temperature, it takes a long time to condense, there is a problem that the microorganism can be introduced in the process easily deteriorated. As described above, the herbal medicine has a problem of limiting the amount of use and formulation of beverages and extracts due to its inherent bitterness compared to its functionality, and particularly, in the case of infant products, it is inconvenient to take due to its unique bitter taste.

Because of this, a method for solving the problems caused by the bitter taste of various herbal medicines is one of constant interest, various attempts have been made to remove the bitter taste and at the same time maintain the active ingredient. One of them has been proposed to ferment by incorporating lactic acid bacteria commonly known in herbal medicine (JB Choi et al., Korean J. Food & Nutr., 17 (3), pp. 286-293, 2004). . However, as the growth and maintenance period of the fermentation bacteria is limited, the optimal method for the fermentation method to promote the growth of the bacteria has been continuously required.

In oriental medicine, arthritis is mainly expressed as nausea, and the clinical manifestation of nausea is mainly pain, and pain can be caused by pathological problems of blood circulation. The main external factors can be classified into wind, cold, damp, and heat.These causes the blood circulation problems such as joints and muscles, and pains. Limitations of range of motion appear. Internal factors are the major causes of the liver and kidneys, the muscles belonging to the liver, the liver presides over blood, and this is the muscle joint To nourish (滋養) to regulate the blood of the liver should be smooth to prevent pathological products such as blood (瘀血). In addition, God is in charge of the bones (腎 主 조절) and regulates the human body (精), this tablet (精) functions to nourish the bone marrow and self-lubricating the skeleton. Therefore, the abnormalities of the joints are closely related to the functions of the liver and the kidneys. Therefore, the prevention and treatment of osteoarthritis in oriental medicine is aimed at more fundamental treatment based on these principles. Degenerative arthritis, one of the major osteoarthritis diseases, is chronic arthritis. It is difficult to cure with anti-inflammatory drugs that are currently used in clinical trials as intractable diseases, and it also causes systemic side effects such as digestive disorders, gastrointestinal disorders, and decreased kidney function. Long-term systemic administration in the treatment of many bone joint diseases has many problems. Therefore, the development of new drugs aimed at protecting and regenerative effects of anti-inflammatory and cartilage for the improvement and prevention of symptoms more aggressively than the symptomatic approach such as anti-inflammatory action on degenerative arthritis that increases in proportion to the aging of the population. Everything is desperate. Overseas, in addition to the development of anti-inflammatory drugs in recent years, with interest in protecting joint cartilage, preventing cartilage and promoting regeneration, arthrase inhibitors, free radical scavengers (active oxygen scavenging enzymes such as SOD), and joints Research on conservation therapy by long-term administration of tissue components (Chondroitin, Glucosamine etc.) has been actively conducted (Badger, AM, Cook, MN, et al., Journal of Pharmacology and Experimental Therapeutics 290 , pp 587-593, 1999)

Isaac bakkot second coming (Aconitum belongs to the Ranunculaceae (Ranunclaceae) distributed nationwide in Korea pulcherrimum NAKAI) and the roots of its homologous plants, which include aconitine, hypaconitine, mesaconitine, deoxyaconitine, and bautin. known ingredients such as beiwutine, strong toxicity, strong action. Analgesic action is known. (Shin Min-kyo, Jeo Jung-seop, Dohae Hyangdae, Yeonglimsa, pp478-480, 1989).

Pine ( Kalopanax pictus NAKAI) is a broad-leaved broad-leaved arboreous tree belonging to the Araliaceae family. , Vaccination, poongpung, etc. are known (Shin Min-kyo, Jung-seop Doh, Dohae Yakdae Dictionary, Younglimsa, pp437-438, 1989).

Rhododendron mucronulatum TURCZ) is a broad-leaved shrub distributed all over Korea belonging to the genus Azalea, known for its large amount of flavonoids, O-procatechuic acid, etc., and its effects on hemostasis, dysentery and bruises. It is known, and its flowers or roots are called Mansanhong or Yeongsanhong (Shinmingyo, Jungseob Do, Doha Hyangjedae, Yeonglimsa, p1001, 1989).

Chinese quince Chaenomeles speciosa NAKAI) and the Chinese broad-leaved shrub belonging to the Eucommiaceae as a fruit of the same plant, and saponin, malic acid, tartaric acid, tartaric acid, citric acid and other ingredients are known, and the effects of vomiting and hari are known ( Shin Min-gyo, Jung-seop Jung, Dohae Hyangdae Dictionary, Younglimsa Temple, pp607-608, 1989).

Jinkyo belongs to the genus Aconitum , which belongs to the Ranuncluaceae, which is distributed throughout Korea. loczyanum RAYMOND and the roots of its homologous plants, which are known as lycoctonine, Avadharidine and septenriodine. , Cardiac action. Analgesic action is known. (Shin Min-kyo, Jeo Jung-seop, Dohae Hyangdae, Yeonglimsa, pp477-478, 1989).

The lieutenant line refers to the roots of Clematis mandshurica RUPR and its related plants, which belong to the Ranunclaceae, which are distributed throughout the country in Korea, and consist of anemonin, anemonol, and sterols. ) And other components are known, fever, analgesic, diuretic inhibitory action is known. (Shin Min-kyo, Jeo Jung-seop, Dohae Hyangdae, Yeonglimsa, pp. 489-490, 1989).

Eucommia Eucommia is a tree (Eucommia belonging to the Chinese native Crassulaceae (Crassulaceae) ulmoides OLIVE) and its bark, and its components include hard plant gums, glycosides, alkaloids, pectins, resins, and the like. Known. (Shin Min-kyo, Jeo Jung-seop, Dohae Hyangdae, Yeonglimsa, pp605-606, 1989).

Windproof refers to the roots of Ledebouriella seseloides WOLF belonging to Umbelliferae, which is distributed throughout Jeju Island and all over Korea, and the roots of the same plants. The components are known as essential oils, mannitol, and high glycosides. , Sweating, fever, pain, diuretic, etc. are known. (Shin Min-kyo, Jeo Jung-seop, Doha Hyangje Dictionary, Yeonglimsa, p428, 1989).

Aralia cordata is Aralia cordata belonging to ohgalpigwa (Araliaceae), which is distributed in Korea nationwide (Aralia cordata THUNB) and its roots, and essential oils such as limonen, sabinene, alpha-pinene, terpinene, and humulne. It is known, sweating, cold, sweating is known. (Shin Min-kyo, Jeo Jung-seop, Doha Hyangje Dictionary, Yeonglimsa, p435, 1989).

Why Angelica Angelica (Angelica belonging to Apiaceae (Umbelliferae) and distributed nationwide in Korea acutiloba KITAGAWA) and its roots, and its components include ligustilide, butylidene phthalide, cnidilide, isocnilide, sesquiterpene (sesquiterpene) and other ingredients are known, and the treatment for menstrual irregularities, abdominal pain and the like is known. (Shin Min-kyo, Jeo Jung-seop, Doha Hyangje Dictionary, Yeonglimsa, p407-408, 1989).

The dermis is citrus belonging to Rutaceae, which is distributed all over Korea. unshiu ) and the skin of the same plant is known, as a component of a large amount of flavonoids (flavonid), vitamins and the like are known, it is known to treat the lice, dryness, humility and the like. (Shin Min-kyo, Jeo Jung-seop, Doha Hyangje Dictionary, Yeonglimsa, p782-785, 1989).

Malt is a barley ( Hordeum ) belonging to Poaceae, which is distributed throughout Korea. vulgare ASCH) And seeds of the same plants thereof, and components thereof include starch, pentosan, cellulose, lignin, phosphatidyl serin, and the like. Therapeutic action against Hari et al. Is known. (Shin Min-kyo, Jeo Jung-seop, Dohae Hyangjedae, Yeonglimsa, pp217-219, 1989).

The present inventors have developed a method for preparing a fermentation product of a mixed herbal extract consisting of chorus, oak root, rhododendron root, quince, oregano, gastrointestinal tract, tofu, windproof, poisonous activity, donkey, dermis and malt useful for treating arthritis. The present invention has been completed by confirming that the solution can be used to treat arthritis.

In order to accomplish the above object, the present invention provides a method for producing a functional lactic acid bacteria herbal liquid preparation useful for the treatment of arthritis.

      Specifically, the present invention provides a constant blending weight ratio, preferably 0.1-1.5: choir, oak root, rhododendron root, quince, necrosis, gastrointestinal tract, tofu, windproof, venom, donkey, dermis, malt, useful for treating arthritis. 10-50, 1-20: 1-20: 1-20: 1-20: 1-10: 1-10: 1-10: 1-10: 1-10: 1-10 (w / w) ), More preferably, 0.2-1.0: 20-30, 5-15: 5-15: 5-15: 5-15: 5-15: 5-15: 5-15: 5-15: 5-15 A first step of washing the herbal medicine with water by mixing at a weight ratio of 5-15 (w / w); 1-20% (v / v), preferably 1-10% (v / v) of salt and 1-20% (v / v), preferably 1- After washing with a mixture of 10% (v / v) vinegar, put the immersed herbal medicine in water of a volume corresponding to about 1 to 20 times in a water bath 60 to 110 ℃, preferably 80 to 105 ℃ 1 to 20 A second step of decoction over time, preferably 2 to 10 hours; After the coolant obtained in step 2 is cooled to 10 to 60 ° C., preferably 30 to 50 ° C., the nutritive medium is placed in a container and 0.1 to 10 (w / w)%, preferably 0.5, of the nutritive medium. 3 to 5 to 5% (w / w)% of the mixture; A fourth step of adding and fermenting lactic acid bacteria such as yeast, Lactobacillus, and naphtha bacterium when the temperature of the third step of laxative is 20 to 50 ° C., preferably 25 to 40 ° C .; A fifth step of maximizing the generation of organic matter by repeating the fermentation process of the fourth step 1-10 times, preferably 2 to 5 times; In order to suppress the activity of the liquid content produced in the above step to heat the liquid for 10 minutes to 2 hours, preferably 20 to 1 hour at a temperature of 40 to 100 ℃, preferably 50 to 70 ℃ It provides a manufacturing method for producing a functional lactic acid bacteria herbal fermentation broth liquid composition comprising a sixth step process of preparing a.

The second step vinegar as defined herein includes a weak acid and strong acid vinegar, preferably brown rice vinegar having a total acidity of 6.0-7.0, such as malic acid, brown rice vinegar, glacial acetic acid, and persimmon vinegar, and the brine has a salinity of salt of 2 to 10 ‰. And preferably salt dilution of 2.5 to 5.5 ‰.

The fourth stage nutrient medium defined herein is essentially 50-95.4% purified water, 1-10% skim milk powder, 1-10% fructooligosaccharide powder, 1-10% soy peptide, 1-10% lactose, 0.5- 5% glucose, 0.02-1% vitamin C, 0.02-1% vitamin A, 0.02-1% vitamin B1, 0.02-1% vitamin B2 and 0.02-1% vitamin B5, preferably 72.9-85.7% purified water, 4- 7% skim milk powder, 3-5% fructooligosaccharide powder, 3-5% soy peptide, 3-5% lactose, 1-3% glucose, 0.03-0.1% vitamin C, 0.08-0.5% vitamin A, 0.08-0.5 %, Vitamin B1, 0.08-0.5% Vitamin B2 and 0.03-0.5% Vitamin B5.

    Lactobacillus strains of the fourth stage as defined herein are Lactobacillus subtilis, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus ashdophyllus, Lactobacillus lactis Lactobacillus strains, such as Lactobacillus lactis; Bifidobacterium strains such as Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium bifidum, and Bifidobacterium K-103; Acetobacter aceti bacteria; Strains such as SNUL, Bacillus, Streptococcus thermophilus, Leuconstoc mesenteroides, preferably, Lactobacillus plantarum, Lactobacillus casei ), Lactobacillus acidophilus, Lactobacillus lactis, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium bipidum (Bifidobacterium bifidum), Bifidobacterium K-103, Acetobacter aceti, SNUL, Bacillus, Streptococcus thermophilus, Leukonstock mesenteroides One or more strains selected from the group consisting of, more preferably, Lactobacillus subtilis, Lactobacillus flan Lactobacillus plantarum, or Bifidobacterium longum strains are used.

The lactic acid bacteria strain and enzyme agent of the fourth stage as defined herein is inoculated to about 0.001-0.1% (w / w), preferably 0.005-0.01% (w / w) of the weight of the medium of the fourth stage. do.

The fourth stage of fermentation as defined herein is characterized in that it is carried out at 10 to 40 ° C., preferably at 24 to 37 ° C. for 24 to 72 hours, preferably 24 to 48 hours.

The manufacturing process of the seventh step of packaging in a pouch in addition to the medicament obtained the sixth step process defined herein can be additionally performed.

Herbal fermentation decoction prepared by the manufacturing method can be prepared by selecting a herbal medicine according to the required function.

It also provides a liquid prepared by the above production method of the present invention.

Herbal fermentation broth of the present invention has a conventional MRS liquid (broth) broth due to chemicals, etc., only by culturing only the lactic acid bacteria and the need to recover the lactic acid bacteria again and difficulty intake immediately, resulting from the economic disadvantages, The present invention is directly inoculated with lactobacillus in medicinal herbs using a nutrient medium to remove the inherent flavor and bitterness of the medicinal herbs, regardless of age and sex, easy to take, fermented immediately after fermentation can be prepared economically simple As a functional herbal fermentation broth with excellent organoleptic effect and economic feasibility, it is particularly popular with arthritis patients and can be used as a raw material for medicines and foods.

Below, The invention is illustrated in detail by the following examples and experimental examples.

However, the following examples and experimental examples are illustrative of the present invention, and the content of the present invention is not limited by the following examples and experimental examples.

Reference Example 1. Material and Reagent Preparation

0.5 kg of Choo, useful for treating dry arthritis purchased at Gyeongdong Market (Seoul), 10 kg of Rhododendron roots, 10 kg of Rhododendron roots, 10 kg of Chinese quince, 10 kg of Jingyo, 10 kg, Tofu 5 kg, Windproof 5 kg, poisonous 5 kg, Angelica 5 kg, 5 kg of dermis, and 5 kg of malt were washed. Brown rice vinegar (Clean Water) and coarse salt (Sajo O & F) were used.

Lactobacillus subtilis Lactobacillus plantarum (LP) and Bifidobacterium longum (BL) are cellotech (Korea), Cellulase (enzyme) is a novozyme Purchased from Denmark and used in the following experimental examples.

All.

Example  1. For lactic acid bacteria culture Nutritional medium  Manufacturing method

Purified water, skim milk powder, fructooligosaccharide powder, soybean peptide, lactose, glucose, vitamin C, vitamin A, vitamin B1, vitamin B2 and vitamin B5 were added to the mixing tank in the same manner as the mixing ratio shown in Table 1 and mixed well for 1 hour. After this, the mixture was put into a sterilizer and sterilized at 121 ° C. for 30 seconds. The sterile liquid was filled into a 200ml or 100ml pouch using a charger and then cooled to use as a medium of Example 2 (hereinafter, referred to as LTB medium).

LTB  Badge composition

Material: Weight mix ratio (w / w%)

Skim milk powder: 6.2

Fructooligosaccharide Powder: 4.2

Soy Peptides: 3.9

Lactose: 3.4

Glucose: 1.9

Vitamin C: 0.04

Vitamin A: 0.1

Vitamin B1: 0.1

Vitamin B2: 0.1

Vitamin B5: 0.06

Purified Water: 80

Total amount: 100

Example 2. Preparation of herbal fermentation broth using nutrient medium

0.5 kg, oak root 25 kg, rhododendron root 10 kg, quince 10 kg, 10 kg, gastric gland 10 kg, tofu 5 kg, windproof 5 kg, poisonous 5 kg, which is useful for treating dried arthritis purchased at Gyeongdong Market (Seoul), etc. The herbal medicines were washed with 5 kg of Angelica, 5 kg of dermis, 5 kg of dermis, and 5 kg of malt, by adding a 5% dilution of coarse salt (Sajo O & F) and 5% brown rice vinegar (Clean Garden) based on 10 liters of water. Extract the washed herbal medicines at 90-95 ℃ for 4-6 hours, and after cooling to 40 ℃ 30g of LTB medium of Example 1, and when the temperature of about 40 ~ 45 ℃, yeast (cell Biotech Co., Ltd., 0100745), Lactobacillus subtilis (CellBiotech Co., Ltd., 347606), Naphtha bacillus (CellBiotech Co., Ltd., 05471), respectively, were added sequentially and put into 30g at 30-37 ℃ for 2-3 days. After fermentation in a fermenter (a jar filled with rice straw without applying glaze made by Cheongwon Saenggae Clinic), if a carbonic acid taste occurs, fermentation is stopped and the method is repeated 2-3 times to maximize the production of organic matter to obtain a fermented product. do.

The fermented product was heated at 65 ° C. for about 30 minutes in order to suppress the activity of bacteria, that is, to prevent swelling or excessively soaking, and then packaged in a refrigerated pouch and stored in 4 ° C .. (Hereinafter referred to as FL)

Example  3. Sensory Evaluation of Chinese Herbal Fermented Soup

The sensory test consisted of 15 panelists who were well trained in fragrance and taste, and scored from very bad (1 point) to very good (5 point) for the fragrance and taste of FL in Example 2 above. Evaluated as.

FL was found to be excellent in taste and aroma. Therefore, the inoculation and fermentation of the bacteria in the herbal medicine was found to be more effective in removing the bitter taste and aroma of the herbal medicine.

Simple clinical example  1. About Arthritis Clinical example

The short-term clinical trials were conducted for 50 patients of 30 to 60s and 50 females in severe and severe arthritis patients living in Daejeon and Chungcheong-do, Korea. Was taken.

Patients who took FL of Example 2 had no effect by the grading method (1 point), low treatment effect (2 points), secondary treatment effect (3 points), excellent treatment effect (4 points), very good effect ( Score of up to 5 points).

As a result of taking the drug, arthritis of the drug of the present invention was indicated by patients taking FL in 5-point group (72), 4-point group (16), 3-point group (8), and 2-point group (4). It was confirmed that the treatment effect for the excellent.

Claims (9)

Method for producing a functional lactic acid bacteria herbal fermentation broth composition comprising the following steps:
(S1) Chou, oak root, rhododendron root, quince, crematorium, lieutenant stomach, tofu, windproof, poisonous, donkey, dermis and malt 0.1-1.5: 10-50: 1-20: 1-20: 1-20: 1 -20: a first step of washing the herbal medicine with water by blending in a weight blending ratio (w / w) of 1-10: 1-10: 1-10: 1-10: 1-10: 1-10;
(S2) after washing the herbal medicine of the first step with a mixture of 1-20% (v / v) salt and 1-20% (v / v) of malic acid relative to the volume of water corresponds to 1 to 20 times A second step of putting in a volume of water for 1 to 20 hours at 60 to 110 ° C. with a water bath;
(S3) After cooling the decoction obtained in step 2 to 10 to 60 ℃, put in a container 50-95.4% (w / w) purified water, 1-10% (w / w) skim milk powder, 1-10% ( w / w) fructooligosaccharide powder, 1-10% (w / w) soy peptide, 1-10% (w / w) lactose, 0.5-5% (w / w) glucose, 0.02-1% (w / w) Vitamin C, 0.02-1% (w / w) Vitamin A, 0.02-1% (w / w) Vitamin B1, 0.02-1% (w / w) Vitamin B2 and 0.02-1% (w / w) A third step of adding 0.1-10 (w / w)% of the nutritional medium consisting of vitamin B5 to the second stage decoction;
(S4) When the temperature of the third step of the medicament is 20 to 50 ℃, added by inoculating Lactobacillus subtilis (Lactobacillus subtilis) to the amount of 0.001-0.1% (w / w) to the weight of the medium And the fourth step of fermentation for 24 to 72 hours at 10 to 40 ℃;
(S5) a fifth step of maximizing organic production to the maximum by repeating the fermentation process of the fourth step 1 to 10 times; And
(S6) a sixth step of performing a heat treatment for 10 minutes to 2 hours at a temperature of 40 to 100 ℃ in order to suppress the activity of the liquid contents produced in the above step.
delete delete delete delete delete delete The method of claim 1,
The manufacturing method of carrying out the manufacturing process of the seventh step of packaging in the pouch in addition to the fermentation broth composition obtained in the sixth step.
Functional lactic acid bacteria herbal fermentation broth composition prepared according to the method of claim 1 or 8.