KR101424059B1 - Makgeolli comprising leaves of Peucedanum japonicum and method for manufacturing the same - Google Patents

Abstract

The present invention relates to raw rice wine containing peucedanum japonicum leaves and a method for manufacturing the same. The peucedanum japonicum leaves are effective in promoting the activity of ADH to alleviate hand-shaking, heart palpitations, headache, thirst, nausea, stomach disorders, diarrhea, etc. that are handover effects which appear when taking alcohol. Moreover, the peucedanum japonicum leaves have an excellent effect of promoting the activity of ADH and ALDH that are alcohol breakdown enzymes to quickly decompose ethanol into acetic acid that is a final metabolic product, thereby being used as a composition for preventing and alleviating various diseases caused by a consumption of alcohol. Therefore, the raw rice wine containing peucedanum japonicum leaves can be useful as functional alcohol by enabling a consumer to have little hangover the day after drinking while providing good taste.

Description

[0001] The present invention relates to a makgeolli containing a nasal spore oil herb leaf and a method for producing the same,

The present invention relates to a makgeolli containing ganoderma herb leaves and a method for producing the makgeolli.

Alcohol does not require digestion before being absorbed, so it is quickly absorbed in the stomach and small intestine and transported through the blood to other tissues. Alcohol consumption of vegetables or oily foods with alcohol decreases, and absorption with carbonated beverages promotes absorption rather than consumption of the same amount of alcohol, so the rate of absorption varies depending on the emotional state, weight, and drinking form during drinking. . People with lower body weight have a higher alcohol concentration in the body than people with a higher body weight and people with the same body fat have higher levels of alcohol in the blood than women with muscular fat. Women are more affected by alcohol than men. The resistance is increased.

Alcohol, unlike other energy sources, is largely degraded in the liver and alcohol that has not been degraded in the liver continues to circulate with the blood and disappears over time. In addition, unmetabolized alcohol is converted from liver to triglycerides and develops into so-called alcoholic diseases such as fatty liver, acute hepatitis, and liver cirrhosis. Alcohol metabolism in the liver is mediated by the NAD ⁺ -linked enzyme, an alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH). These enzymes generates each of acetaldehyde _{(acetaldehyde, CH 3 -CH = O} ) , and acetate (CH ₃ COOH). Acetate is converted to acetyl coenzyme A and used as a raw material in the synthesis of TCA circuits or cholesterol and fatty acids. Alcohol uses NAD ⁺ (nicotinamide adenine dinucleotide) in the metabolism process, and lactate metabolism also requires NAD ⁺ , resulting in mutual competition. Therefore, even a normal person eating a carbohydrate-rich meal may experience hypoglycemic symptoms after eating if he or she consume alcohol. In addition, some of the absorbed alcohol is transported directly to the peripheral tissues through the blood, transformed into acetyl coenzyme A together with the acetate introduced from the liver, and then undergoes an energy pathway.

On the other hand, the symptoms of hangover caused by alcohol vary from person to person, but usually they have chest puckers, headache, thirst, nausea, stomach disorders, and diarrhea. Headache is due to the expansion of the blood vessels. Thirst and dehydration are caused by the diuretic action of alcohol caused by the suppression of vasopressin secretion, the antidiuretic hormone secreted by the pituitary gland, and the body's water, minerals and electrolytes are largely discharged through the urine. In addition, digestive organ abnormalities are caused by an increase in the amount of hydrochloric acid in the stomach, and various discomforts and hypoglycemia may be caused by acetaldehyde generated during the alcohol decomposition process.

Accordingly, researches and developments have been actively made on a composition for hangover decay that can suppress the above-mentioned symptoms. Particularly, Korean Patent Registration No. 1085951 discloses a composition for extracting hangover, which comprises extracting, extracting, Korean Patent Publication No. 2011-0013857 discloses a composition for a hangover poultice containing a high number of outposts or a ground portion and Korean Patent No. 372561 includes a preparation of herbal medicine such as red ginseng, Korean Patent No. 379973 discloses a composition for a hangover compost comprising a herbal composition such as garlic, gruel, and chewing gum, Korean Patent No. 496524 discloses a composition for aspiration, green tea extract, A composition for sputum roots containing onion extracts is disclosed. However, techniques for alcoholic beverages manufactured using functional ingredients that inhibit hangover have not been widely used yet.

Peucedanum japonicum is also known as kudzu oil, Japanese citrus. It grows on the beach or the stream. The stem is solid and straight, with a height of 60 ~ 100㎝. The hair at the end of the stem is short and the root is thick. Leaves are grayish-green, with petioles long and 2 ~ 3 times long. Small leaves are usually divided into three, serrate, back side is whitish, petiole has a sheath underneath and somewhat trunk. The leaf on the upper part is degenerated and the sheath does not grow. Flowers bloom in June to August in white, double-bladed inflorescence, with about 20 ~ 30 flowers at the end of the stem. There is no involucre and small guns are 5 to 10, triangular or borsal. Corolla is small, 5 petals and bake in. There are 5 operations and 1 ovary (lower). The fruit is elliptical and has fine hairs and ripens in September. Young leaves are edible. It is distributed in Jejudo, Jeollabuk-do, Jeollanam-do, Gyeongsangbuk-do, and Gyeongsangnam-do. The root of sprout oil herb is also known as a windbreak and is used as a herbal medicine. The windshield has an unusual smell, the taste is sweet, the nature is very soft, and it is a little bit spicy. Diaphragm winds remove all winds and are used for external headache, generalized throat, sore throat, limb pain, limb weakness, convulsive seizures, muscle cramps, paralysis due to paralysis, paralysis, numbness, and ringing. The pharmacological effects of antipyretic, anti-inflammatory, anti-inflammatory, immune function activation, antiallergic, experimental gastric ulcer, anti-ulcer and antibacterial activity have been reported.

However, there has been no research and development on the activity of ADH (Alcohol dehydrogenase) and ALDH (Acetaldehyde dehydrogenase).

Makgeolli is also called takju, agriculture, liquor, and 灰 酒. It is the oldest wine in history in Korea. Its color is white as white as hot, and alcohol is low in 6 ~ 7 degrees. It is produced only at the official brewery of each province. The famous makgeolli from the Goryeo era is Ewha-ju (梨花 酒). The sole makgeolli nougat, which makes it the most simple, makes it when the flower is made. However, lost. The makgeolli imported from China began to be produced in the Daedong River for the first time in the "investigation of the Chosun Dynasty" and spread to all corners of the country and became a nation's unique liquor. It is difficult to hide. The manufacturing method is mainly steamed glutinous rice, rice, barley, wheat flour, etc., and then dried the water, mixing the yeast and water, and fermenting it at a constant temperature. In old traditional households, a mixture of leaven mixed with leaven is put on a bowl of '井' shaped tumbler and placed on top of it. When it is poured into a sieve, it becomes puddled and sticky. ]. At this time, glutinous rice is used as a raw material, and glutinous rice wine is called Dongdongju. A good rice wine has sweetness, sourness, bitter taste, and sweet taste. It has richness and cool taste, and it has been used as an agricultural farmer by relieving the thirst of the farmers who sweat and worked. On the other hand, the yeast used in makgeolli is the one that reproduces the fungus with the alcohol-producing enzyme into the grain such as wheat, rice, barley and glutinous rice. Depending on the color of the yeast mold, there are Hwangguk-gyun, black germ, and red ginseng, which are mainly used for makgeolli and yakju. Aspergillus oryzae . It was first known as the Chinese Spring and Autumn period. In Korea, we see before the Three Kingdoms period. In the "Kojiki" of Japan, there was a man named Suubori, who was born in Baekje during the Emperor Ohjin's reign 270 ~ 312, ) And he has a record that he became the lord of Japan. The words "Samguksagi" and "Samgukyusa" are accompanied by words such as Miwonjuju (rice wine) and ritual (醴).

On the other hand, the inventors of the present invention have been studying natural products exhibiting a hangover-suppressing effect, and found that the extract of Ganoderma lucidum extract promotes the activity of ADH and ALDH, thereby alleviating alcohol decomposition and hangover, It was confirmed that makkolli had a hangover inhibiting effect and the present invention was completed.

Korean Patent Laid-Open Publication No. 2006-0104549 discloses a red ginseng state red ginseng manufacturing apparatus and a manufacturing method thereof using red ginseng, and it is disclosed that the red ginseng state may contain a seasoning ginseng as a flavoring agent However, it is confirmed that the above-mentioned windshield is not used for hangover control. In addition, a composition for a hangover smell containing a release wind is disclosed in Korean Patent Registration No. 1164083, but it can be said that this invention is different from the makgeolli which contains the extract of the sprout oil herb leaf.

Korean Registered Patent No. 1085951 (natural plant composition for hangover and its preparation method, published on Feb. 22, 2011) Korean Patent Publication No. 2011-0013857 (Composition for hangover marrow containing an extract of coriander as an active ingredient, published Feb. 10, 2011) Korean Patent No. 372561 (composition for hangover marine poultry containing natural herbal medicine extract and health supplement food containing the same as active ingredient, 2003.02.15) Korean Patent No. 379973 (herbal medicine composition for hangover and its preparation, 2003.04.16. Announcement) Korean Registered Patent No. 496524 (Composition for hangover and sputum, June 22, 2005) Korea Patent Publication No. 2006-0104549 (Red ginseng using red ginseng, apparatus and manufacturing method of red ginseng, disclosed on October 10, 2006) Korean Registered Patent No. 1164083 (Composition for hungry sputum containing the extract of Deathworm as an active ingredient, registered on July 3, 2012)

It is an object of the present invention to provide a makgeolli containing a nasal sprout and a method for producing the same.

The present invention relates to a makgeolli containing ganoderma herb leaves. The makgeolli containing the shochu oil herb leaves is mixed with 20 to 50% by weight of steamed grains, 39 to 74% by weight of water, 0.001 to 5% by weight of yolk sac, 5 to 30% by weight of sprout oil herb leaves and 0.001 to 2% And then fermented.

The steamed grains may be grains steamed with rice or wheat.

The Aspergillus can be selected from the group consisting of Aspergillus oryzae or Aspergillus sojae , Aspergillus kawauchi , Aspergillus niger and Monascus purpureus .

The mixture for making the makgeolli may be fermented at 22 to 27 DEG C for 5 to 20 days.

Preferably, the makgeolgi, which contains the gingko oil herb leaves,

(Step 1) Washing and immersing the grain, and then removing moisture;

(Step 2) Stirring the moisture-removed grain;

(Step 3) fermenting the mixture by mixing 20 to 50% by weight of the steamed grains, 39 to 74% by weight of water, 0.001 to 5% by weight of koji, 5 to 30% by weight of sprout oil herb leaves and 0.001 to 2% And

(Step 4) A step of removing solid matter from the fermentation product of the three steps and collecting the filtrate;

. ≪ / RTI >

The grain used in the above step may be rice or wheat.

In the above step 1, the grain can be stuck without any time during the steeping time if the grain is ripened. However, the longer the time, the more expensive the production cost, preferably 0.2 to 2 hours and most preferably 0.3 to 1 It is good to steep for hours.

In the above three steps, the mixing ratio of each component can be arbitrarily adjusted when mixing the steamed grain, water, mung bean germ, ganoderma lucidum or yeast, and the content of the steamed grain and water can be appropriately adjusted depending on the state of the grain Preferably, however, fermentation is performed by mixing 20 to 50% by weight of steamed grains, 39 to 74% by weight of water, 0.001 to 5% by weight of yolk liquor, 5 to 30% by weight of sprout oil herb leaves and 0.001 to 2% good.

Nurukgyun used in the third step is a step if nurukgyun used in a general rice wine production itmyeo both can be used, preferably, hwanggukgyun (Aspergillus oryzae or Aspergillus sojae), back Aspergillus (Aspergillus kawauchi), black Aspergillus (Aspergillus niger), and It can be selected from microorganisms consisting of Monascus purpureus .

The temperature and the time for the fermentation of the three steps can be appropriately adjusted depending on the state of the yeast or yolk bacterium. Preferably, the temperature and time for fermentation of the three steps are 20 to 50 DEG C for 3 to 30 days, more preferably 22 to 27 DEG C for 5 to 20 days It can be fermented.

Meanwhile, the yeast used in the above three steps may be any yeast commonly used for the use of the mainstream, and Saccharomyces cerevisiae may be preferably used.

In the above step 3, the above-mentioned ginseng herb leaves may be dried leaves or all of the raw leaves. In order to effectively mix the active ingredient having the hangover suppressing effect with the makgeolli, the ground ginseng powder prepared by using a grinder or a green juice, Green juice of dried leaves, crushed water of dried leaves, raw leaves extract, dried leaf extract and the like can all be used. At this time, the extracts of raw leaves or dried leaves can be prepared by using an extraction solvent of water, C1-C4 alcohol, and a mixed solution thereof. The C1 to C4 alcohols may be selected from the group consisting of methanol, ethanol, propyl alcohol, isopropyl alcohol, butyl alcohol and isobutyl alcohol.

Amylase, which is a saccharifying enzyme, may be added in an amount of 0.001 to 1 wt% of the total weight of the mixture in the above three steps. In addition, in the above step 3, the malt is added in an amount of 0.01 to 1 wt% can do.

The raw rice wine in which the fermentation is completed in the above three steps (the enzyme and the fermentation broth strain not inactivated) can be added to the fermentation product in an amount of 0.001 to 1% by weight based on the total weight of the whole process.

Of the steamed grains of the above three processes, steamed grains (steamed rice) produced by using rice are also referred to as high-grade rice, and the high-grade rice is rice cooked to be made very heavy. It is traditionally used to reduce the fermentation time of sikhye, liquor, and sushi.

Instead of the above-mentioned step 3, yeast prepared by inoculating rice or wheat with steamed rice or steamed wheat with 0.001 to 1% by weight of the steamed rice or steamed wheat can be used in the production of rice wine. It is preferable to remove the weight of the cereal as much as the amount of the yeast used.

The sweetener may be added in an amount of 0.001 to 2% by weight based on the total weight of the composition in the three steps. The sweetener may be selected from the group consisting of aspartame, acesulfame potassium, fructose, sucralose, stevioside, sugar, glucose, oligosaccharide and saccharin sodium More than species can be used.

Citric acid can be added in the above three steps.

In the above step 3, at least one herb medicine selected from the group consisting of Hovenia dulcis, peanut, licorice, peppermint, ginger, ginger and jujube may be mixed in an amount of 1 to 20% by weight of the entire mixture.

In another embodiment, the method of the present invention can be used to easily produce various kinds of liquors containing nodular oil-bearing leaves through the process of producing the rice wine.

The present invention relates to a makgeolli containing ganoderma herb leaves and a method for producing the makgeolli. Ganoderma lucidum is effective for promoting the activity of ADH, so it can improve the hangover phenomenon of alcohol intake, such as shaking, chest throbbing, headache, thirst, motion sickness, gastric disorder and diarrhea. In addition, the above-mentioned ginseng herb leaves have excellent effect of accelerating the activity of the alcoholase, ADH and ALDH, and rapidly decompose ethanol into acetic acid, which is the final metabolite, so that it is used as a composition for prevention and improvement of various diseases caused by alcohol consumption . Therefore, the makgeolli containing the nasal sprout herb leaves has a very good taste as well as a good value as a functional liquor even though there is little hangover the next day after drinking.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a process for producing a makgeolli containing a nori herb oil according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the intention is to provide an exhaustive, complete, and complete disclosure of the principles of the invention to those skilled in the art.

≪ Example 1: Preparation &

Example 1-1. Extract of hot water extract of nail oil herb leaves

300 g of the crude oil of sea mustard oil was added to 1.5 L of purified water, heated at 100 ° C. for 4 hours and extracted with an ultrafilter. The filtrate was concentrated with a vacuum concentrator, and then dried with a freeze dryer to prepare a hot-water extract of the shark oil herb leaves.

Examples 1-2. 100% Ethanol Extract of Seaweed Herb Leaves

300 g of the crude oil oranges were added to 1.5 l of 100% ethanol, heated at 70 ° C for 4 hours, and filtered using an ultrafilter. Thereafter, the filtrate obtained by the filtration was concentrated under reduced pressure to prepare a 100% ethanol extract of the shark oil herb leaves.

Examples 1-3. 50% ethanolic aqueous extract of ganoderma lucidum

The filtrate obtained after the extraction and filtration was concentrated with a vacuum concentrator and then dried in a freeze dryer to obtain a 50% Ethanol aqueous solution was prepared.

≪ Example 2: Preparation of makgeolli containing ganoderma lucidum < RTI ID = 0.0 >

Example 2-1

500 g of white rice was washed with water and immersed. After removing moisture, a steamed rice cake was prepared by using a hot pot for 1 hour. 499.9 g was taken from the above rice blend, and 399.9 g of water, 100 g of ginger oil, 100 g of Aspergillus oryzae and 0.1 g of dry yeast were mixed and fermented at 26 ° C for 7 days. After the fermentation, And the like were removed, and the filtrate was collected.

Examples 2-2 to 2-10

The rice wine containing ganoderma lucidum leaves was prepared in the same manner as in Example 2-1, except that the rice wine, water, shiitake herb leaves, aspergillus oryzae, and dry yeast were mixed under the conditions shown in Table 1, .

Makgeolli Gourd (g) Water (g) Nausea
Fresh green leaves (g) Aspergillus orije (g) Dry yeast (g) Example 2-1 499.9 399.9 100 0.1 0.1 Example 2-2 500 448 50 One One Example 2-3 200 698 100 One One Examples 2-4 500 390 108 One One Example 2-5 208 740 50 One One Examples 2-6 248 700 50 One One Examples 2-7 250 435 300 10 5 Examples 2-8 345 400 200 50 5 Examples 2-9 450 450 70 10 20 Examples 2-10 450 450 99.98 0.01 0.01

≪ Comparative Example 1: Preparation of comparative extracts >

Comparative Example 1-1. Seaweed extract

The hot-water extract was prepared in the same manner as in Example 1-1 except that the hot-water extract of crude oil oranges was prepared by using raw noodle seeds of ganoderma lucidum in place of the seed oil of spruce.

Comparative Example 1-2. Dehydrated water extract

The hot-water extract was prepared in the same manner as in Example 1-1 except that the dehydrated extract of deionized water was prepared by using a dehydrated starch instead of the shiitake oil herb leaves.

≪ Comparative Example 2 >

Comparative Example 2-1. Mungol with mung bean root

Maki-ri was prepared in the same manner as in Example 2-1 except that the roots of nasal sprouts were used in place of the roasted sprouts.

Comparative Example 2-2. Rice breeze Containing rice wine

The rice wine was prepared in the same manner as in Example 2-1, except that fresh green beans were used instead of fresh green beans.

Comparative Example 2-3. General rice wine

Makkolli was prepared in the same manner as in Example 2-1 except that the same weight of water was added instead of the gruel.

Experimental Example 1. Measurement of ADH activity [

The ADH activities of the extracts prepared in Example 1 and Comparative Example 1 were measured.

Using the alcohol and acetaldehyde assay kit, the hangover solution prepared in Example 1 and Comparative Example 1 was dissolved in distilled water at 1 mg / ml, and the amount of NADH, the reaction product of the treated group and the control group (distilled water) Absorbance was measured at 340 nm using an ultraviolet spectrophotometer. The activity of each composition was measured using an in vitro assay system and expressed as a percentage relative to the control. The experimental results are shown in Table 2 below.

Conditions: In vitro results (1 mg / ml) ADH activity (%) Example 1-1 197.6 Examples 1-2 198.7 Example 1-3 194.5 Comparative Example 1-1 145.7 Comparative Example 1-2 147.9 Control group (distilled water) 100.0

As shown in Table 2, the ganoderma herb leaf extract of Example 1 containing the ganoderma greens harvest leaves showed significantly higher ADH activity than the extract of Comparative Example 1, which did not contain ganoderma greens harvest leaves.

≪ Experimental Example 2: Measurement of blood alcohol concentration lowering &

Experiments were conducted to measure the alcohol concentration in blood of the extract prepared in Example 1 and Comparative Example 1.

The rats used in the experiment were male SD (Sprague-Dawley) rats aged 6 weeks old and were fed with solid feed (Samyang compound feed) and water for 1 week. Animals were kept at 23 ± 1 ℃ and 50 ± 5% And maintained a 12-hour light-dark cycle. In the animal test, the extracts of Example 1 and Comparative Example 1 of the present invention were dissolved in drinking water in an amount of 1.5 g / kg, and the mice were orally administered with 1 ml each. After 30 minutes of oral administration, 1 ml of 40% ethanol aqueous solution was orally administered. 0.2 ml of blood was collected from the subclavian vein at 1, 3 and 5 hours before and after the administration of 40% ethanol aqueous solution to obtain serum. EnzyChrom Ethanol Assay Kit, and the absorbance was measured at 570 nm. The experimental results are shown in Table 3 below.

division Blood alcohol concentration (%) 1 hours 3 hours 5 hours Example 1-1 0.046 0.027 0.002 Examples 1-2 0.046 0.026 0.001 Example 1-3 0.043 0.029 0.002 Comparative Example 1-1 0.078 0.047 0.033 Comparative Example 1-2 0.065 0.052 0.025 Control group (distilled water) 0.146 0.130 0.031

As shown in Table 3, the ethanol extract of Ganoderma lucidum prepared in Example 1 showed a marked decrease in the blood alcohol concentration over time as compared with the extract of Comparative Example 1 in which the ganoderma herb leaves were not contained, It was confirmed that the blood alcohol concentration dropped to less than 0.05% after 1 hour when the extract of Example 1 was ingested.

≪ Experimental Example 3 > Clinical evaluation of hangover resolution effect &

The evaluation of the hangover elimination effect of the extracts prepared in Example 1 and Comparative Example 1 was conducted in a male adult male in each group of 10 persons per group. After 30 minutes, the extract prepared in Example 1 and Comparative Example 1 was dissolved in drinking water in an amount of 0.15 g / kg and divided into 8 groups of 20 individuals each, . The hangover effect was evaluated by the 7-point scale according to the degree of headache and thirst, which is a hangover phenomenon caused by drinking the next day.

<Evaluation Criteria>

Headache thirst

1: headache is very severe 1: very thirsty

3: Slight headache 3: Slight thirst

5: almost no headache 5: almost no thirst

7: No headache 7: No thirst

division headache thirst Example 1-1 6.6 6.3 Examples 1-2 6.0 6.5 Example 1-3 6.2 6.1 Comparative Example 1-1 3.9 3.8 Comparative Example 1-2 4.8 4.9 Control group (distilled water) 1.2 1.1

As shown in Table 4, the extract of Example 1 was found to be more effective in relieving headache and thirst than the extract of Comparative Example 1, which did not contain the oil-and-leaves extract, and thus was found to be excellent in improving the hangover phenomenon .

The results of Experimental Examples 1 to 3 show that hangohe effect of the herbal oil herb leaves is excellent, and thus it is expected that the makgeolli produced by using the oil-seeded leaves of the ganoderma lucidum is less hangover the next day after the ingestion .

<Experimental Example 4> Inhibition effect of hangover on makgeolli containing ganoderma herb leaves>

The hangover inhibition effect of the makgeolli prepared by the method of Example 2 and Comparative Example 2 was evaluated. Twenty adult men were enrolled in this study. For this purpose, 300 ml of rice wine of Example 2 and Comparative Example 2 were administered to each subject. The hangover inhibition effect was evaluated according to the degree of headache and thirst, which is a hangover phenomenon caused by drinking on the next day by the 7 point scale method. The results are shown in Table 5 below.

<Evaluation Criteria>

Headache thirst

1: headache is very severe 1: very thirsty

3: Slight headache 3: Slight thirst

5: almost no headache 5: almost no thirst

7: No headache 7: No thirst

division headache thirst Example 2-1 6.7 6.0 Example 2-2 6.5 6.2 Example 2-3 6.3 6.5 Examples 2-4 6.4 6.4 Example 2-5 6.5 6.5 Examples 2-6 6.1 6.3 Examples 2-7 6.2 6.2 Examples 2-8 6.3 6.0 Examples 2-9 6.1 6.3 Examples 2-10 6.2 6.2 Comparative Example 2-1 3.5 4.6 Comparative Example 2-2 4.3 3.4 Comparative Example 2-3 1.6 1.3

As shown in Table 5, the makgeolli prepared by the method of Example 2 showed less headache and thirst than the makgeolli prepared by the method of Comparative Example 2, which did not contain the gingko oil herb. Accordingly, The rice wine containing herring oil was found to be a major alcoholic beverage with significantly reduced hangover.

EXPERIMENTAL EXAMPLE 5. Acute Oral Toxicity Test on Leth of Extract of Herbal Extracts of Angelica keiskei koidz.

The acute toxicity test was carried out as follows using an SD-type rat at 6 weeks of age in a specific hospital member (SPF). The extract of Example 1-1 of the present invention was dissolved in two animals per group, and the extracts were administered once orally at a dose of 1 and 5 g / kg / ml, respectively. After the administration of the composition, mortality, clinical symptoms, and weight changes of the animals were observed and hematology test and blood biochemical test were performed, and autopsy was performed to observe whether or not the abdominal organs and thoracic organs were abnormal. As a result, there were no clinically symptomatic or dead animals in all the animals to which the test substance was administered, and no toxic change was observed in weight change, blood test, blood biochemical test, and autopsy findings. So was the giant clam oil, herbs leaf extract did not show any toxic change in rats were orally administered a minimum lethal dose (LD ₅₀ value) was determined to be a safe substance within 5g / ㎏.

Claims (2)

Steamed grain 20 to 50% by weight, and water 39-74% by weight, hwanggukgyun (Aspergillus oryzae or Aspergillus sojae), back Aspergillus (Aspergillus kawauchi), black Aspergillus (Aspergillus niger) and honggukgyun nurukgyun is selected from the group consisting of (Monascus purpureus) The rice wine containing the sprout oil herb leaves prepared by mixing and fermenting 0.001 to 5 wt%, 5 to 30 wt% of the sprout oil herb leaves, and 0.001 to 2 wt% of the yeast. (Step 1) Washing and immersing the grain, and then removing moisture;
(Step 2) Stirring the moisture-removed grain;
Consisting of (third step) the steamed grains from 20 to 50% by weight, and water 39-74% by weight, hwanggukgyun (Aspergillus oryzae or Aspergillus sojae), back Aspergillus (Aspergillus kawauchi), black Aspergillus (Aspergillus niger) and honggukgyun (Monascus purpureus) 0.001 to 5% by weight of mung bean curd refuse selected from the group consisting of 5 to 30% by weight of sprout oil herb leaves and 0.001 to 2% by weight of yeast are mixed and fermented; And
(Step 4) A step of removing solid matter from the fermentation product of the three steps and collecting the filtrate;
Wherein the method comprises the steps of:

Images