KR101415706B1 - As Artemisia annua L and Orostachys japonicus A. Berger extract and its application to a method of manufacturing and health food - Google Patents

Abstract

The present invention relates to a beverage and health promotional food using an extract of Artemisia annua and Orostachys japonicus. People can easily take ingredients which are contained in Artemisia annua and Orostachys japonicus and have various beneficial effects when they drink or eat the beverage and the health promotional food using the extract of Artemisia annua and Orostachys japonicus.

Description

[0001] The present invention relates to a beverage, a health food, and a method for manufacturing the beverage,

More particularly, the present invention relates to a method for producing various kinds of functional foods contained in white mugwort and green tea, such as liquid beverages and health foods, The present invention relates to a beverage, a health food using the same, and a method for producing the beverage.

Generally, mugwort is a perennial herbaceous herbaceous plant belonging to Artemisia of Compositae. It is widely distributed in Korea, China, Japan and other Asian countries and Europe. It is known that about 300 species are native to Korea.

Leaf and fruit of mugwort have been used for edible and medicinal purposes. In folk remedies, mugwort outpost is used to treat calm, convulsions, paralysis and systemic stiffness, and herbal medicines such as chronic hepatitis, chronic gastroenteritis, abdominal pain, .

Currently, various studies have been conducted in Korea on artificial wormwood, wormwood, japonica, wormwood, and dogwood wormwood. Of these, wormwood has recently been treated with phenolicacid such as chlorogenic acid, salicylic acid, The high antioxidant activity of components such as epicatechin, catechin and gallo-catechin gallate, such as catechin, has been proved in the literature and the literature, Is being evaluated.

In addition, artemisinin, a sesquiterpene-based compound contained in the above-mentioned dog mugwort, is known to have a strong anti-malarial action and is currently used as a pharmaceutical product. Examples of essential oils include linalool, 1 , 8-cinerol, p-cymene, thujone, camphor, and the like have been identified.

There have been few studies or inventions on the product as general beverage in the papers or patents to date.

It is a perennial herbaceous plant of Crassulaceae called Orostachys japonicus A. Berger. It is also used as a herbaceous herbaceous plant, herbaceous, hemostatic, and humidified in Oriental medicine. It is widely used for cancer treatment by therapy.

This plant is a fruity perennial herb that grows attached to the rocks, but has the characteristic of stopping when flowers bloom and bear fruit. Wassong is taken from summer to autumn, and dried out in the sun to remove medicinal herbs.

It is said that it is used for dryness and pain of the mouth in Tang Hwangcho and it is said that it is used for extracting water from cholangiocarcinoma with water and applying it to all wounds, , The treatment of blackheads and loss of species in the primary rehabilitation of the classification of the superficial hemorrhage of hemorrhoids is effective in treating hemorrhoids. In addition, there are records of the fact that Won Song was used as a medicine for the treatment of malignant tumors, which was an early malignant tumor. In this way, the old people believed in the efficacy of warsong, wrote it as emergency medicine, cut off the roots of warships, put leaves and flowers on it, and used it as a detoxifying medicine by putting on scars and malignant boils bites by insect serpents.

In the case of < RTI ID = 0.0 > WASONG, < / RTI > the disclosure of Japanese Patent Application Laid-Open No. 10-2011-0042442 discloses a drink mixed with various kinds of medicines.

Accordingly, in the present invention, in manufacturing a functional ingredient contained in milk powder and wort, it is possible to obtain a synergistic effect while minimizing the breakdown of the functional ingredient, and to carry it easily and at the same time, The present invention is directed to a method for manufacturing a health food using the same, and a method for manufacturing a health food using the same.

In order to achieve the above object, the present invention provides a method for preparing an extract using caterpillars and salting, which comprises adding 0.1-2% by weight of dried caterpillar fungus to the total weight and heating at a heating temperature of 70-80 ° C for 4 hours to 8 hours. And extracting hot water for a period of 70 to 90 minutes at a heating temperature of 115 to 120 ° C to remove the solid matter after hot water extraction to obtain an extract, Which comprises a step of mixing mugwort and hot spring water extract, and a method of manufacturing beverage using the extract of mugwort and Wassong.

Then, the mixture is concentrated to a concentration of 10% of the total weight added to the concentrator by adding the mixture of the above-mentioned methanol solution and hot water extract to the concentrator, and 10 parts by weight Wherein the rice starch is added to and mixed with rice starch to form a solid, such as a ring, tablet, capsule or granule.

In addition, another feature of the present invention resides in beverages and health foods produced by the above-described production methods.

According to the present invention having the above-described constitution, the functional ingredient contained in the artillery wormwood and the wort can be easily carried, and at the same time, the product can be taken without adhering to the time and place.

1 is a schematic view showing a manufacturing process according to an embodiment of the present invention

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.

FIG. 1 is a view showing a manufacturing process according to an embodiment of the present invention, and shows a method of manufacturing a beverage and a health food using a mugwort and a Wassong extract.

First, it collects the planted outpox. Purchase the cultivated wafers, wash them with flowing water, remove the water, and dry them.

Dried mugwort and mugwort were sieved to an appropriate size, and 0.1-2% by weight of mugwort and 0.01-1% of wort were added to an extractor together with 98 to 99.9% by weight and 99 to 99.99% by weight of purified water, respectively, Heating at a heating temperature of 70-80 占 폚 for 4 hours to 8 hours, and a heating temperature of 115 占 폚 to 120 占 폚 for 70 to 90 minutes.

When the heating is completed, various kinds of foreign substances in the inside of the extractor are removed to obtain an extract of Mt.

After mixing the thus-obtained white mugwort and fresh water extract, the fine mugwort-like extract is further passed through the filter net to remove foreign matter in the form of fine particles.

100-200 mL of the mixture of the above-mentioned mixture of mugwort-mugwort and fresh mugwort extract is poured into the pouch pack while maintaining the temperature at 90 ° C and sealed and packed automatically. The temperature should be maintained at 90 ° C for at least 1 year.

Since the liquid extract prepared by the above-mentioned manufacturing process is vacuum-packed in a packing pack of 100 to 200 mL unit, it is easy to store for a long time and can be easily carried, so that it can be consumed at any time within a predetermined time have.

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The method for preparing a health food using the mugwort and the salted mugwort extract according to the present invention is characterized in that the mugwort and the gossypol extract are added to a concentrator and concentrated to 10% of the total weight of the concentrate, 10 parts by weight of rice starch is added and 10 parts by weight of 100 parts by weight of the concentrate is added and mixed, and the mixture is dried and molded into a health food such as a ring, a pill, a capsule or a granule, And a packaging step of automatically sealing and packaging.

When molding rings, tablets, capsules, granules and the like in the above-mentioned health food, it may be molded in a well-known dedicated ventilator, a tablet machine, a capsule machine and a granulator. Can be packed.

Example  One

9800 g of purified water and 200 g of mugwort were added to the extractor, heated at 70-90 ° C for 4-8 hours, 9900 g of purified water and 100 g of the supernatant were added to the extractor, heated at a temperature of 115-120 ° C. for 70-90 minutes The solids are removed to obtain an extract.

In this process, the purified water was reduced by about 10% by weight, and the off-white powdery mugwort and the dried persimmon extract were obtained. The extract was concentrated to 10% of the total weight in a dedicated concentrator, The rice starch corresponding to the weight part is added and mixed to prepare a health food as a solid in the form of a ring, tablet, capsule or granule.

Experiment result

1. ABTs radical scavenging

(1) Experimental method

To investigate the radical scavenging ability of ABTs, potassium persulfate was dissolved in 7 mM ABTs solution to 2.4 mM according to the method of Re R et al. (1999) and reacted for 12-16 hours in a dark room. This was diluted with distilled water to an absorbance of 1.5 at 414 nm. 1 mL of each sample prepared at a concentration of 10, 25, 50, and 100 ppm was added to 3 mL of this solution, and reacted at room temperature for 10 minutes to measure the absorbance at 414 nm. The ABTs radical scavenging activity was represented by the absorbance ratio of the sample without and with no addition.

(2) Experimental results

The ABTs radical scavenging activities of Wassong extract and Lauroginae japonica extract were as shown in Table 1. The ABTs radical scavenging activity was higher in the extracts of A. japonicus than in the Wassong extract, but the ABTs radical scavenging activity of the extracts was higher than that of the A. japonica extract No

It was found that the mixture of Wassong extract and Laurogusa japonica extract was prepared by adding 0.5 mL of each of the extracts to 1 mL, and that the mixture of Wassong extract and Lauroginae extract alone increased the ABTs radical scavenging activity from at least 1.5 times to at most 7.3 times have.

2. DPPH radical scavenging activity

(1) Experimental method

The scavenging effect on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals was evaluated according to the Blios MS (1958) method.

2 mL of the DPPH radical was added to 2 mL of the extract at concentrations of 10, 25, 50 and 100 ppm. The mixture was allowed to stand in the dark for 30 minutes with stirring, and the absorbance at 517 nm was measured. The DPPH radical scavenging activity was expressed as the absorbance ratio of the sample without and with no addition.

(2) Experimental results

The DPPH radical scavenging activity of the extracts of Mugwort mugwort and Wassong was as shown in Table 2. DPPH radical scavenging activity was also increased with increasing concentration of each extract, but the DPPH radical scavenging activity was higher in the extract of Cryptomeria japonica than the percentage of free radicals (%).

However, in the case of the extract of Wassong + Cryptomeria japonica, the mixture of the extracts of Wassong and Cryptomeria japonica showed a DPPH radical scavenging activity of at least 1.15 times and a maximum of 6.7 times higher.

3. Antioxidative activity against a mixture of Wassong extract and Lauroginae extract

The DPPH and ABTs radical scavenging activities of the samples prepared by mixing the rape extract and the salted extract at the weight ratio of 99: 1 (A), 95: 5 (B) and 90:10 (C) And increased as the mixing ratio of the extract increased. Furthermore, the antioxidant activity of the mixture was further increased by the addition of the extract of Wansong, which had a much higher antioxidative activity than that of the extract alone.

4. Sensory evaluation

The sensory evaluation was carried out to confirm the ease of taking liquid food according to the amount of cocoon mugwort and fresh water extract of the present invention. In the panel, a total of 50 men, 25 male and 15 female graduate students, were selected from 4th grade students in Food and Nutrition Department, and two samples were presented at one time. The number of repetition of samples was 10 times, Appearance, smell, taste, and overall preference were evaluated by the following 9 point scale method. The results were analyzed by SAS (Statistical Analysis System), Duncan's multiple range test after ANOVA test, and the least significance test at 5% level. The results of the above sensory test are shown in Table 4.

Example 1: Mixing with 0.1% of goat milk and 0.01% of water

Example 2: Mixing with 0.5% of goat milk + 0.05%

Example 3: Mixing with 1.0% of goat milk + 0.1%

As a result, the appearance, odor, and taste of the liquid food prepared according to Example 1, Example 2, and Example 3 were almost similar, and in the case of the general preference, the liquid food prepared according to Example 3 (1.0% ) Mixing was slightly higher.

Claims (4)

0.1 to 2% by weight of dried mugwort and 0.01 to 1% of dried mugwort were mixed with purified water of 98 to 99.9% by weight and 99 to 99.99% by weight, respectively, and the mugwort was heated at 70 to 80 ° C for 4 to 8 hours A hot water extraction step of hot water extraction at 115 ° C to 120 ° C for 70 minutes to 90 minutes, a hot water extraction step of removing solid matter after hot water extraction and obtaining an extract,
The method of claim 1, further comprising mixing the rabbit mugwort and the hot water extract of Takara Shuzo at a weight ratio of 99: 1 to 90:10. 0.1 to 2% by weight of dried mugwort and 0.01 to 1% of dried mugwort were mixed with purified water of 98 to 99.9% by weight and 99 to 99.99% by weight, respectively, and the mugwort was heated at 70 to 80 ° C for 4 to 8 hours A hot water extraction step of hot water extraction at 115 ° C to 120 ° C for 70 minutes to 90 minutes, a hot water extraction step of removing solid matter after hot water extraction and obtaining an extract,
Mixing the shag mugwort with the hot water extract of Tosun water at a weight ratio of 99: 1 to 90:10,
A concentrating step of concentrating the mixture solution of the mutton mugwort and the hot water extract solution into a concentrator and concentrating the concentrate to 10% of the total weight of the concentrator;
And a molding step of adding 10 parts by weight of rice starch to 100 parts by weight of the concentrated liquid obtained in the concentration step to prepare a solid material. . A beverage produced according to claim 1, wherein the mixture of hot water extract and hot water extract is mixed at a weight ratio of 99: 1 to 90:10. A mixed solution prepared in accordance with claim 2, in which the mixture of hot water extract of Laerdal mugwort and hot water of extraction solution at a ratio of 99: 1 to 90:10 by weight was concentrated to 10% of the total weight of the mixed solution, Wherein the rice starch is added to and mixed with the rice starch to produce a solid.

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