KR101496244B1 - The manufacturing method and composition of functional drinks for improving constipation using fermented chicory fiber - Google Patents

Abstract

The present invention relates to a method for producing a functional beverage for improving constipation using raffinose as a main ingredient, and more particularly, to a method for producing a functional beverage for improving constipation, which comprises raffinose fermented by fermenting lactic acid bacteria and dietary fiber, The present invention relates to a functional beverage prepared by mixing furun concentrate, kelp extract, and the like, which is a raw material for imparting an effective amount of raffinose, which is effective for improving bowel function and constipation. So as to have a function of bowel and an effect of improving constipation.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a functional beverage for improving constipation using fermented chicory,

The present invention relates to a functional beverage using fermented chicory as a main ingredient for facilitating the growth of beneficial bacteria in the intestines and the suppression of harmful bacteria and the defecation activity. More particularly, the present invention relates to a functional beverage comprising a fermented chicory fiber fermented with lactic acid bacteria, It is a functional beverage made by mixing furun concentrate, kelp extract, which is rich in dietary fiber and helps constipation improvement. It contains fermented chicory which shows effect on bowel function and constipation. ≪ / RTI > The present invention relates to a method and a composition for producing functional beverages for improving constipation using a fermented chicory prepared in the form of a beverage so that a consumer can easily take it easily.

In modern times, people's living standards are rapidly increasing, and consumption of instant food and high-calorie foods is increasing, while consumption of vegetables and fiber is decreasing, resulting in increased nutritional and nutritional imbalance.

In particular, women are very interested in appearance and body shape, so food intake is relatively low or the rate of eating is high for weight loss, which causes nutrition imbalance and increases the number of women who have difficulty in having normal bowel habits have.

These changes in eating habits and lifestyle habits further increase constipation symptoms, and are generally three to four times higher in women than men, and people are increasingly complaining of diseases such as constipation and metabolic diseases. Recently, The prevalence rate is 16.5%, which is increasing in women and the elderly.

Constipation is a disease that can not perform smooth bowel movements due to peristalsis of the large intestine. Generally, if you do not discharge more than twice a week, you will see a stiff stool when you have a bowel movements. If you have pain or hemorrhage, you are diagnosed with constipation. Common symptoms include abdominal discomfort, bloating, nausea, vomiting, abdominal pain There is a problem involved.

Raffinose, chicory, furun and kelp are known to be effective foods for improving constipation.

Raffinose is a natural oligosaccharide material that is present in a small amount of about 0.1% in beet (sugar beet). It is composed of one molecule of D-galactose, D-glucose and D-fructose, and galactose is bonded to galactose. Day, it can be used as a growth source of Bifidobacterium, which is a beneficial bacteria in the intestinal tract, to prevent the growth of harmful bacteria such as Escherichia coli, It is an individual orthopedic material that can help to smooth out. It is known to help improve immunity, improve atopic dermatitis, and improve liver function.

Chicory is a perennial vegetable belonging to Asteraceae. It is also used for the treatment of hypertension, diabetes and adult diseases in Europe, the country of origin of chicory. Chicory contains vitamins A, C, potassium, phosphorus, and chicory root contains a large amount of inulin. It produces short-chain fatty acids in the process of being fermented by intestinal microorganisms. The resulting short-chain fatty acids inhibit the reabsorption of cholesterol in the body through various routes and lower the cholesterol level by excretion into the feces, It is known that it has a beneficial effect on the body, such as suppressing the postprandial increase of blood sugar, improving the intestinal flora, and smoothing the bowel movement. As a method for enhancing such efficacy, a fermented chicory fiber fermented product effective for improving intestinal function and constipation by fermentation technology using lactic acid bacteria was developed and used in the production of functional beverage.

Dietary fiber is mainly distributed in the cell walls of plant cells or in the endosperm of plant seeds, and is contained in fruits, vegetables, seaweed, and the like. The action of dietary fiber promotes digestion by promoting excretion, oral masticatory stimulation, and gastric juice secretion, lowering fasting blood sugar, and reducing insulin requirement, thereby preventing postprandial hyperglycemia. Recently, the recommendation of Korean nutrition recommendation of 12g of dietary fiber per 1,000kcal has been reported, but it has been reported that the actual intake is less than 1/4 of the sufficient intake.

Prune is a food ingredient used to promote digestion and improve the intestinal environment, and is known as a plum originated in California, USA. It is also rich in fiber, iron, vitamins and minerals. It causes contraction of the intestines. It expels the waste materials inside the body and helps to supply the discharged water in the intestines. It also contains a large amount of antioxidants that delay the aging process. It is a fruit. In the United States, the FDA has acknowledged that furun juice is effective in preventing heart disease, and in Korea, it is sold as food to improve constipation.

Seaweed is a seaweed belonging to brown algae. Nutrients vary slightly depending on the type of seaweed, but they are similar to seaweed. 7% protein, 1.5% fat, 49% carbohydrate and 20% carbohydrate are equivalent to fiber. Water soluble dietary fiber It is reported that alginate, a major dietary fiber of kelp, promotes the growth of beneficial bacteria such as Bifidobacterium and Lactobacillus , thereby preventing constipation and dieting ≪ / RTI >

In order to treat constipation, the constipation treatment agent is used together with the general treatment such as improvement of the dietary life and the increase of the water intake. In the case of the constipation treatment agent, side effects such as diarrhea and electrolyte shortage are likely to occur. However, it can be used for a long time without any adverse effects in the intake of health functional foods that help the intestinal health. It promotes the number of bowel movements, discharge time, improves the water content of the stomach, and promotes beneficial bacteria in the intestinal microflora, . Accordingly, there is an increasing demand for health functional foods for improving constipation using various food materials and herbal medicines, and product development is also increasing.

In the prior art of this field, "health functional food having a function of improving chronic constipation" of Patent Publication Publication No. 2005-0108050 (Prior Art 1) is a health functional food having improved constipation- The present invention relates to a drink for improving chronic constipation, which contains Angelica gigas, White Sachs, Safflower seeds, Broiler, Jujube and Licorice extract in addition to red ginseng.

The prior art 1 has the problem that economical efficiency is lowered due to the use of expensive herbal medicines compared to the effect of constipation and the problem that the additive of Angelica gigas, Because constipation should be relieved, there is a problem that the effect varies depending on the constitution of the recipient.

"Constipation, health supplement food for obesity patients and manufacturing method thereof" of Patent Application Publication No. 2002-0091899 (prior art 2) is a method of storing kelp, parasites and chicory as a main ingredient in a pack or bottle The present invention relates to a method for producing a dietary supplement for obesity patients, wherein the dietary supplement for constipation and obesity patients is selected from the group consisting of kelp, : 3: 2 in a weight ratio to prepare a water bath and a ring.

In addition, the herbal medicines used in the prior arts 1 and 2 and the raw materials such as kelp, parasites and the like have not been recognized as a functional material which helps the intestinal health in the KFDA. However, although constipation can be solved to some extent due to the action depending on the constituent characteristics, there is a problem that a definite effect can not be expected.

Therefore, when a functional beverage containing lactic acid bacteria, chicory fermented product, furun, and kelp is provided to promote absorption of the product regardless of the constitution of a person based on a raw material recognized as a functional material, And in the case of prior art, the use of general foodstuffs may lead to a problem of inefficiency in the body.

Korean Patent Publication No. 10-2005-0108050 Korean Patent Publication No. 2002-0091899

The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a chicory fiber fermented product having increased functional content by using a raffinose raw material which is recognized as a functional material for improving long- The present invention provides a method for producing a functional beverage for improving constipation, which is effective for improving bowel function and constipation,

The present invention relates to a method for producing a functional beverage for constipation improvement, which is intended to continuously take a functional beverage for improving constipation, which uses fermented chicory as an essential ingredient, to improve intestinal function and constipation.

The present invention provides a method for producing a functional beverage for improving constipation, which comprises mixing 4 to 7 parts by weight of raffinose, 5 to 10 parts by weight of a fermented chicory fruit concentrate, 8 to 10 parts by weight of a fructan concentrate, (S10), mixing 0.1 part by weight of guar gum, 0.3 part by weight of grapefruit, 0.1 part by weight of seaweed extract powder, 0.3 part by weight of citric acid and 0.05 part by weight of composite gold extract.

Mixing and dissolving the raffinose-containing beverage suspension while heating to 50 to 60 캜;

And sterilizing and cooling the mixture at 80 to 90 ° C for 15 to 20 minutes.

The Bricks were 71 ° brix and the pH was 3.3.

The process for producing a functional beverage for improving constipation using the raffinose of the present invention as a main ingredient is characterized in that the raffinose base, which is a functional raw material which helps the growth of the bowel movement and the beneficial bacteria in the intestines and inhibits harmful bacteria, Chicory fiber fermented by adding more than one kind of lactic acid bacterium to chicory fiber powder which can help the activity smoothly, Furun concentrate and kelp extract which is well known as a food material which is rich in dietary fiber and exhibits excellent effect for improving constipation Powder, it is possible to obtain an effect of improving the bowel function without side effects through relatively simple ingestion by one capsule per day.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic view of the present invention for producing a chicory fiber fermentation product,
FIG. 2 is a process flow chart showing a schematic process of a method for producing a functional beverage for improving constipation using the fermented chicory fiber of the present invention as a main ingredient,
FIG. 3 is a graph showing the influence of ingestion of a functional beverage for improving constipation using the chicory fiber fermented product of the present invention as a main ingredient on the number of bowel movements,
FIG. 4 is a graph showing the influence of ingestion of a functional beverage for improving constipation using the chicory fiber fermented product of the present invention as a main ingredient on the stiffness (stiffness)
FIG. 5 is a graph showing the effect of ingestion of a functional beverage for improving constipation using the chicory fiber fermented product of the present invention as a main ingredient on the degree of strength during bowel movement,
FIG. 6 is a graph showing the effect of the ingestion of the functional beverage for improving constipation using the chicory fiber fermented product of the present invention as a main ingredient on the time taken for defecation,
FIG. 7 is a graph showing the influence of ingestion of a functional beverage for improving constipation using the chicory fiber fermented product of the present invention as a main ingredient on the defecation amount,
FIG. 8 is a graph showing the effect of ingestion of functional beverage for improving constipation using the chicory fiber fermented product of the present invention as the main ingredient on remnant feeling,
FIG. 9 is a graph showing an overall constipation-improving effect of ingesting a functional beverage for improving constipation using the fermented chicory fiber of the present invention as a main ingredient.

Hereinafter, the present invention will be described in detail with reference to examples.

The present invention relates to a functional beverage for improving constipation using a chicory fiber fermented concentrate as a main ingredient, and a fermented product of chicory fiber and a method for manufacturing a beverage using the same.

Hereinafter, a method for producing a fermented chicory fermentation product as Example 1 and a method for producing a beverage in which raffinose and a fermented chicory fermentation solution are mixed will be described in detail in Example 2 as follows.

[Example 1] Manufacturing method of chicory fiber fermented product

Step 1: Chicory fiber suspension Step (S1)

To make chicory flour, we first prepare chicory. We buy chicory, and we prepare dietary fiber powder by usual method and prepare chicory flour.

At this time, the chicory can purchase the chicory which is distributed on the market or purchase the chicory as needed, and can prepare the chicory ficosa by commissioning it to the professional manufacturer of the phic.

As described above, the chicory fiber is prepared, and then suspended in water at 5-6 times of distilled water in aquicolor fiber.

Step 2: Chikuri Fibaic Sterilization Step (S2)

In the first step, the chicory fiber suspension suspending the chicory fiber is sterilized at 121 ° C for 20 minutes and cooled to 30-40 ° C.

Step 3: Culturing and mixing of lactic acid bacteria (S3)

One or more kinds of prepared lactic acid bacteria are subcultured in an MRS medium, centrifuged, and the precipitates from which the supernatant is removed are mixed at the same ratio.

      In the lactic acid bacteria culturing and mixing step (S3) of the present step, each of the lactic acid bacteria is preferably subcultured three to four times in an MRS medium, and centrifugation is preferably performed at 1,500 to 1,700 rpm for 15 to 18 minutes Do.

The lactic acid bacteria can be propagated smoothly while the lactic acid bacteria are cultured 3-4 times in the MRS medium in the lactic acid bacteria culturing and mixing step (S3), and centrifugation is carried out at 1,500 to 1,700 rpm for 15 to 18 minutes The separation of the solid particles and the liquid fine particles can be clearly performed.

The lactic acid bacteria to be used in the lactic acid bacteria culturing and mixing step (S3) of the present invention may be one or more of Lactobacillus fementum , Lactobacillus plantarum and Bifidobacterium thermophilum The lactic acid bacteria are each subcultured in an MRS medium, centrifuged, and the precipitates from which the supernatant is removed are mixed in the same ratio.

Step 4: Step of adding lactic acid bacteria to the suspension of chicory fiber (S4)

In the third step, the lactic acid bacteria are cultured, and the lactic acid bacteria mixed with the lactic acid bacteria are added to the prepared chicory fiber suspension. In the step (S4) of adding the lactic acid bacteria to the suspension of the present invention, the step (S4) of adding lactic acid bacteria to the suspension of chicory fiber, sterilization step (S1, S2), adding distilled water to the powder of chicory fiber, sterilizing the sterilized chicory fiber suspension, And adding the lactic acid bacteria produced by the mixing step (S3).

The addition of distilled water to the suspension of lactic acid bacteria in the suspension of the lactic acid bacteria is preferably 4 to 6 liters per kilogram of the chicory fiber and preferably the sterilization is carried out at 121 DEG C for 15 to 20 minutes, It is preferable that the content is 4 to 5% by weight.

The addition of the distilled water to the suspension of lactic acid bacteria in the suspension of lactic acid bacteria in the suspension of the lactic acid bacteria in the lactic acid bacteria suspension is 4 to 6 liters per 1 kg of the lactic acid bacteria powder so that the separation of the lactic acid bacteria in the distilled water can ensure the uniformity of the sterilization, Can be activated and fermentation by the lactic acid bacteria can be clearly performed.

Fifth step: fermentation step (S5) of suspension of chicory fiber

The fermentation step (S5) of fermenting the suspension of chicory fiber, which is the present process, is a step of fermenting the suspension of chicory fiberba after completion of the step (S4) of adding lactic acid bacteria to the suspension of chicory fiber.

In the fermentation step (S5) of the chicory fiber suspension, it is preferable that the fermentation of the chicory fiber suspension is carried out at 37 to 45 DEG C for 24 to 48 hours with shaking.

In the fermentation step (S5) of the chicory fiber suspension, the fermentation of the chicory fiber suspension is carried out at 37 to 45 DEG C for 24 to 48 hours, so that the fermentation of the chicory fiber suspension by the activation of the lactic acid bacterium can be uniformly and clearly performed.

Step 6: Sterilization of fermentation broth (S6)

The sterilization step (S6) of the fermentation broth of the present step is to sterilize the fermentation broth after completion of the fermentation step (S5) of the chicory fiber suspension at 95 to 100 DEG C for 5 to 10 minutes (see FIG. 1).

[Example 2] Production of functional beverage

After preparing the chicory fermentation suspension in Example 1, a composition consisting of purified water, raffinose, furon concentrate, guar gum, grapefruit flavor, kelp extract powder, citric acid and complex gold extract is prepared.

First Step: Raw Material Mixing and Suspension Step (S10)

4 to 7 parts by weight of raffinose, 5 to 10 parts by weight of a fermented chicory fruit concentrate, 8 to 10 parts by weight of a fructan concentrate, 0.1 part by weight of guar gum, 0.3 part by weight of a grapefruit flavor, 0.1 part by weight of citric acid, 0.3 part by weight of citric acid and 0.05 part by weight of a composite gold extract are mixed to suspend the raw material.

Step 2: Heating and dissolving to prepare a raffinose-containing beverage suspension (S20)

The mixed raw material suspension prepared in the first step is mixed and dissolved at a temperature of 50 to 60 캜 with heating to prepare a raffinose-containing beverage suspension.

Step 3: Sterilization of raffinose-containing beverage suspension (S30)

The prepared raffinose-containing beverage suspension is placed in a heating container, sterilized at 80 to 90 ° C for 15 to 20 minutes, and cooled to prepare a raffinose-containing beverage (see FIG. 2).

The results obtained after taking the raffinose-containing beverage of the present invention thus prepared in patients suffering from constipation will be described in detail below.

Experiments 1 to 7 of the present invention were conducted to evaluate the constipation-improving effect of functional beverages for improving constipation using raffinose as an essential ingredient in 14 volunteers who showed symptoms of constipation based on the Rome II Criteria, And 70 ml of water per day. The symptoms of constipation and improvement of symptom were checked by questionnaire.

[Experimental Example 1] Effect of intake of functional beverage on the number of bowel movements

The mean number of bowel movements per week (3.57 ± 1.50) per week before consumption of functional drinks for improving constipation was significantly increased (5.50 ± 0.85) after drink ingestion (p <0.001) 28.6% and 85.7% after drinking (see Figure 3).

[ Experimental Example  2] Effects of ingestion of functional beverages on stiffness

The response to the hard side of functional beverages that used raffinose as the main ingredient for improving constipation was remarkably decreased from 35.7% to 7.1% after ingestion, whereas the response to the side of the side was 14.3% to 64.3% (See Fig. 4). &Lt; tb &gt;&lt; TABLE &gt;

[ Experimental Example  3] Effects of ingestion of functional beverages on the strength of bowel movements

(P <0.05), which was significantly stronger at 3.21 ± 1.12 compared with 4.29 ± 1.07 at the time of ingestion of functional beverages for improving constipation using raffinose as the main ingredient (p <0.05). In addition, 71.4% of the subjects who were in the strongest group had a significantly decreased rate of 21.4% after drinking (Fig. 5).

[ Experimental Example  4] Effects of ingestion of functional beverage on defecation time

The average time required for defecation before consumption of functional drinks for improving constipation was 3.64 ± 1.22, which was about 10 minutes, but it was significantly improved to 4.64 ± 1.08 5 minutes after ingestion (p <0.05). In addition, 14.2% of respondents who answered that they needed more than 20 minutes of drinking time before drinking showed a significant decrease of 0% after drinking (see Figure 6).

[ Experimental Example  5] The intake of functional beverages In the ventral  Impact

The mean bowel movements before and after ingestion of functional drinks for constipation improvement using raffinose as the main ingredient were 3.79 ± 1.12 and 4.00 ± 1.04, respectively (Figure 7).

[ Experimental Example  6] The intake of functional beverages In a sense of remorse  Impact

(P <0.001), which was significantly lower (p <0.001) after intake of functional beverages for the improvement of constipation (average of 3.29 ± 1.44, 5.36 ± 1.55). In addition, 71.4% of subjects who had a high prevalence before drinking were significantly decreased to 14.3% after drinking (see FIG. 8).

[ Experimental Example  7] Effects of ingestion of functional beverages on overall constipation improvement

(43%)> very effective (29%)> moderately effective (28%), and that all subjects participating in the experiment were effective in improving constipation by drinking functional drinks for improving constipation using raffinose as the main ingredient (See Fig. 9).

As can be seen from the above experimental examples, the present invention provides a raffinose base which is a functional raw material for facilitating bowel activity, preventing the growth of beneficial bacteria in the intestines and inhibiting harmful bacteria, and improving the blood cholesterol, The fermented chicory fiber fermented by adding at least one kind of lactic acid bacterium to the powder and the furun concentrate and kelp extract powder, which are well known as food materials rich in dietary fiber and exhibiting excellent effects for improving constipation, A method of manufacturing a functional beverage for improving constipation using a fermented chicory prepared in the form of a beverage so that a consumer can easily take the product easily without taking side effects through simple ingestion of one capsule per day It is possible to provide a composition.

Claims (3)

4 to 7 parts by weight of raffinose, 5 to 10 parts by weight of a fermented chicory fruit concentrate, 8 to 10 parts by weight of a fructan concentrate, 0.1 part by weight of guar gum, 0.3 part by weight of grapefruit flavor, 0.1 part by weight of seaweed extract powder 0.3 parts by weight of citric acid, and 0.05 parts by weight of a complex gold extract were mixed to prepare a raw material mixture and suspension (S10);
(S20) a raffinose-containing beverage suspension preparation step (S20) by mixing and dissolving the raw material suspension mixed with the raw materials at a temperature of 50 to 60 캜 while heating the mixture;
Wherein the raffinose-containing beverage suspension is put into a heating container, sterilized at 80 to 90 ° C for 15 to 20 minutes, and cooled to produce a raffinose-containing beverage. 4 to 7 parts by weight of raffinose, 5 to 10 parts by weight of a fermented chicory fruit concentrate, 8 to 10 parts by weight of a fructan concentrate, 0.1 part by weight of guar gum, 0.3 part by weight of grapefruit flavor, 0.1 part by weight of seaweed extract powder 0.3 part by weight of citric acid, and 0.05 parts by weight of a combined golden extract. The functional beverage composition for improving constipation using the fermented chicory. A functional beverage for improving constipation using the fermented chicory prepared by the manufacturing method of claim 1.

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