KR101670649B1 - A method for preparation of mixed composition with fermented medical plants extracts - Google Patents

Abstract

The present invention relates to a method for preparing a medicinal herb, which comprises washing, drying and cutting pre-treated ginseng, ginseng, raw persimmon, omija, ginseng, seaweed and hwanggi, mixing the pretreated medicinal herb and leachate solution at a volume ratio of 1: 1 to 1.5, Fermenting the herbal material fermentation broth, separating the herbal fermentation broth from the solid content, filtering the filtrate in an ingot, sealing the mixture at 25 ± 3 ° C for 6 months, and mixing the fermentation broth. The present invention relates to a method for producing a fermented extract, which is characterized in that it has higher sensory preference than a single medicinal substance by mixing the extract with a specific compounding ratio, thereby enhancing the medicinal efficacy of the gemi- have.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mixed composition containing a fermented extract of a medicinal herb and a preparation method thereof,

The present invention relates to a mixed composition containing a fermented extract of a medicinal herb, and more particularly to a method for producing a fermented extract using Gakyung, Dangwoo, Bienji, Seokgi, Omija, Ginseng, In a certain proportion.

Ginseng is a perennial herbaceous herbaceous plant belonging to the ginseng (Panax) of Araliaceae and has been used as an important medicinal herb for long time ago. Ginseng is not only handcrafted as a product of the Divine Husbandman's Bodybuilding, but has also been used as a precious gift since ancient times. Ginseng has been used mainly in Korea, China, Japan and other Asian countries for various diseases such as psychiatric diseases, diseases of the nervous system and diabetes. Saponin, which is a main ingredient of ginseng, And antihypertensive effects (see 和 漢 药 百科 圖 館, Vol. 1, pp. 8, Namba Tsunehiki, Hoiku-sa, 1980). In recent pharmacological studies, it has been found that ginseng not only enhances the overall resistance (immunity) of a living body but also enhances the function of the living body and improves energy, thereby improving fatigue, weakness and anorexia without significant side effects. In addition, it can be used for the treatment of cancer, anti-diabetic effect, stimulation of brain activity, stimulation and inhibition of central nervous system, blood pressure regulating action, hepatic function restoring action, antioxidant activity and aging inhibiting action, alcohol detoxification promotion action and stimulation of adrenocorticotropic hormone secretion And anti-stress effects. Ginseng is used in the form of red ginseng prepared by heating ginseng at 98 ~ 100 ℃ or ginseng ginseng prepared by heat treatment at 120 ~ 180 ℃.

Angelica is a perennial herb that belongs to the persimmon, and is the root of the true angelica gigantis and the goddess ginseng. It is known that there is the effect of the blood which circulates not the circulation to the representative medicine for treating all the blood clots, circulating and removing the accumulated blood, and the new blood, and it is known as the blood circulation disorder as well as various gynecological diseases Hair loss due to lack of blood, headache and dizziness, and constipation. Recently, studies on pharmacological efficacy of Angelica gigas have been carried out to investigate the effect of angiotensin II on the increase of coronary artery blood flow, adjustment of heart rate, hypotension, antithrombotic action, inhibition of platelet aggregation, promotion of angiogenesis, inhibition of neuronal cytotoxicity, sedation, . In Dongbokgop, it is said that it is warm in nature, is tasty, is very poisonous, and that it is warm in nature and produces blood mainly.

熟地黄 (熟地黄) is a perennial herb that belongs to the hyangsam, which is a mixture of roots of Chinese rhubarb, which is a kind of rosacea, which improves blood circulation and improves the peripheral microcirculation of various chronic diseases, antioxidant effect, Inhibition of blood lipid peroxidation, normalization of lipid content of blood and liver, immunity increasing effect, and anti-cancer effect. It is a medicinal drug widely used for the care of the child of growing age and the care of the elderly, and for treating all kinds of fragile symptoms. In <Dongbu Bohak>, Sukjihwang is warm, tasted, slightly worn, poisonous, showing a lack of blood, dark beard and hair, supplementing bone marrow, fattening, strengthening tendons and bones.

生 志黄 (生地黄) is cold and tastes sweet, but it is poisonous. It is known to relieve all the heat, circulate the blood strongly to remove blood, to manage the menstruation, to treat the non stop of the irregular hemorrhage of the wife, and to cure bleeding, bleeding, nosebleeds, and bleeding.

Gakgyeong is a perennial herb that belongs to Gakgyeongwa (bellflower). It is the root of the bellflower. It is a typical medicine to treat acute throat disease. It treats the breathing down, removes the phlegm, stops coughing. , And has the effect of removing congestion caused by lung disease. Therefore, it is widely used for respiratory diseases such as cold and rhinitis, acute sore throat and tonsillitis. Platycodin, an essential saponin component of Gil Kyung, has the effect of stopping coughing, sedation, sedation, analgesia, anti-inflammation, anti-ulcer and peripheral vasodilating. In Gyeonggyeong, Gyeong-gyeong is said to have a slightly warm temperament, a spicy taste, a cure for a lung disease, a relief from all diseases, a sore throat, a sore throat and a sore side, and loneliness.

Husuo defines the root of Polygonum multiflorum Thunberg, a perennial plant of Polygonaceae, as dry (National Institute of Oriental Medicine, Professor, Department of Herbal Medicine, National College of Oriental Medicine, Seoul, Younglim Publishing Co.) Asclepiadaceae (Cynanchum wilfordii Max. Hemsl.) (Shin Min-gyo, Clinical Herbal Medicine, Seoul, Younglim Publishing House, 1986). The seaweeds are divided into red red cedar and yellowish white cedar. These two herbs have different origins. The enemy Sasao is Chinese origin and rootstock is dumped into the ground, and thick roots like sweet potatoes are formed. The main stem is split long and has no hair. Leaves are alternate phyllotaxis, egg-shaped heart-shaped, pointed end. Leaf edge is flat and stipule is cylindrical and short. There is a short leaflet at the bottom of petiole. The roots of reddish brown roots are called red roots, and they are used as tonic, laxative, laxative. It is a perennial plant of Korea, which is native to Korea and is distributed throughout the country. It is a plant which grows in the mountain of sunny place and the slope of the beach, and the vine is a plant which stretches in clockwise direction and extends about 3m. When stem or leaf is cut, white fluid comes out. When root is cut by rain like mosaic, the outer part of cut is milky white and the central part is pale yellow. Polygonum multiflorum Thunberg, Cynanchum wilfordii Max. Hemsl. Botany is a completely different plant and is a completely different plant, harvest and processing methods are completely different, and the use of herbal medicine and herbal medicine is completely different. The white sachet is not toxic and can be eaten raw. However, the enemy Sasao is poisonous. Therefore, it must be eaten by the legal system and caution should be taken as it may cause side effects such as liver toxicity. Buckwaters use root roots as medicines.

 Hwanggi is a perennial herb that belongs to leguminous plants. Root, which is almost peeled off from juniper, is used as a representative medicinal agent for ginseng, and is used to treat various fragile symptoms caused by gihyme. Hwanggi strengthens the outside of the human body, and I stop sweating, and it has the effect of supplementing the blood after postpartum or severe bleeding. It also has the effect of promoting urination to reduce edema, to raise newborns, and in particular to promote the recovery of diabetic ulcers. As a modern pharmacological action, activation of natural killer cells (natural killer cells) has been reported to increase the activity of factors related to the immune system. In the oriental medicine, isoejyeongjong (浮 水 退肿) is the main function of the Hwanggi, the body is weak and aura, self-sweating, when sleeping when the sweat is cold, chronic gastritis, stomach ulcers and other symptoms are effective . It is also applied to midwifery diseases such as gastrointestinal tract, uterine drainage, and dehydration. It is also used for lung abscesses, heart failure, coronary vasodilation, diabetes, edema, skin purulent diseases, chronic skin ulcers, capillary hemorrhages, and eczema.

Omiza is a fruit of a deciduous vine shrub belonging to Magnoliaceae. It is called Omiza because it has five flavors of sweet, light, spicy, spicy and salty. Among them, sour taste is strongest among them. Malic acid, tartaric acid and the like are known as sour taste components. It is used as a medicinal material in one room. In the animal experiment, the cerebral nerve is excited, the tonic effect appears, and it directly acts on respiratory addiction. In addition, it has been known that it helps to control cardiac activity to regulate blood pressure, and to promote hepatic metabolism by entering the liver. Organic acid, which is the main ingredient of sour taste, acts to stimulate metabolism and help to regain fatigue.

In general, the use of herbal medicines in proportion to the proportion of medicines rather than singly will not only prevent side effects, but also produce synergistic effects. Therefore, if the medicines are used only for the efficacy of each medicinal substance, it is not only less effective, but also there is a risk of side effects and the toxicities are decreased and the pharmacological action is increased by the interactions between the medicines.

Korean Patent No. 10-1113931 discloses a method for preparing a composition comprising a mixture of herbal medicine extracts and lactic acid bacteria added to an extract of fermented red ginseng fermented with lactic acid bacteria and extracts of red ginseng, Fermented red ginseng beverage composition having an anti-diabetic effect, which comprises fermented herbal medicines mixed fermented red ginseng concentrate, is known, but the above-mentioned prior art is not suitable for use as a health food composition that exhibits anti-diabetic efficacy There is a dot.

Patent Document 1: KR 10-1113931 B1 (2012.02.01)

The main object of the present invention is to provide a method for producing a mixed composition using a fermented extract of a medicinal herb.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

In order to achieve the above object, the present invention provides a method for preparing a mixed composition by extracting an effective ingredient of a herb medicine to prepare a fermentation broth and mixing the same at a predetermined ratio.

More specifically, the present invention relates to a method for preparing a medicinal herb, comprising the steps of washing, drying and cutting pre-treated organisms or dried herbal medicines, mixing the pretreated medicinal herbs and the saccharide solution for leaching at a volume ratio of 1: 1 to 1.5, A filtration step of separating the herbal material fermentation broth from the solid content, and a step of sealing the filtrate in an ingot and then aging the mixture at 25 3C for 6 months.

In addition, the present invention provides a mixed composition containing a fermented extract of a medicinal herb including the step of mixing the fermented extract of the medicinal herb prepared as described above.

1. Herb cleansing and pretreatment steps

In the present invention, it is preferable to use biomedical herbs such as Gyungyang, Angelica gigas, Persimmon leaves, Schizandra chinensis, Ginseng, Seaweed and Hwanggi.

At this time, the Gilchyeo, Angelica gigas, Bacillus subtilis, Seokjipwang, Omija, Ginseng, Seaweed and Hwanggi can be used by drying.

In the present invention, Sulfur Sulfur can be used by pouring raw persimmon and then drying it. In the case of Sulfur Sulfur, the extract is prepared by using a hot water extraction method separately from fresh persimilis.

(1) Biological herb preparation

After harvesting, leave the herb in the shade for a day, then shake off the soil, soak it in water for 2 hours, then rinse the herb in flowing water, and dry to remove the water completely. At this time, it can be rinsed with running water 2 ~ 5 times and dried naturally by using a plate, or it can be dried in a hot air drier at 40 캜 or lower within 8 hours. Gyungyang, Angelica gigas, Ginseng, Ginseng, Hwasu, and Hwanggi, which are herbs except the omija, are cut to a size of 3 ~ 5cm. Slice the juicy, soft part slightly and the hard part small. Remove the moisture by washing the skin so that the skin does not peel too much. Pre-treatment of biological herb should be done within 48 hours after herb harvest.

(2) Herbals pre-treatment of buildings

When the harvesting time and the preparation time of the composition of the present invention do not match, the composition of the present invention can be prepared by using a building instead of an organism. In the case of dried products, it is dried in sunlight to replace sterilization. When using buildings, use 30 ~ 40% of the weight of living creatures.

(3) Hot water extraction

Add the sugar syrup (sugar and water at a ratio of 1: 1.5), which is 4 times the weight of Sukjipgwa, and add it to the boiled water at 100 ℃ until the volume of the water is reduced to 1/2.

2. Leaching Sugar solution  Preparation phase

According to one embodiment of the present invention, 500 g of oligosaccharide and 5 g of sodium chloride are added to 1,500 g of white sugar based on 1000 ml of water, and the mixture is stirred at room temperature without any heat to dissolve the solid components in the liquid phase.

In this case, when the composition of the present invention is prepared using only sugar of solid component, it is preferable to add syrup rather than sugar because it takes a considerable time for the effective ingredient of the early herb to come out of the tissue.

In this case, the sugar is used as a medium for extracting an effective ingredient of the herb. Therefore, it is possible to use honey, syrup, oligosaccharide and the like as a sugar which can cause osmotic phenomenon. In addition, by adding sun-salt, it is possible to reduce the extraction time of the composition of the present invention, prevent spoilage bacteria, and enhance the taste of the composition.

3. Extraction of the active ingredients of individual herbs (primary exhalation fermentation process)

In the present invention, the active ingredient extraction step is a step of extracting various active ingredients of the herb by osmotic pressure through a primary aging process.

In the present invention, the fermented enzyme-in-soaked with the individual herb is used after sterilized with hot water and dried. Onggi excretes internal toxicity through fine pores and not only helps the positive fermentation of contents but also keeps its weakness. The fermented enzyme Onggi is designed to discharge the gas to the upper part of the lid. The lid has a jaw formed inside it, so that it does not permeate the rainwater even if it is placed outside. In one embodiment of the present invention, a fermented enzyme Onggi jar of Bukhang pottery located in Mungok-ri, Cheongwon-gun, Chungbuk Province was used.

Gyunggyang, Dangwoo, Geishiwu, Omija, Ginseng, Sewage, and Hwanggi are put into the Onggi, respectively, and the above solution for leaching is added.

In the present invention, when the living organism is used as a reference, the volume of the living organism and the leaching solution is 1: 1, and in the case of the building, the leaching solution is prepared at a ratio of 1: 1.5. When the extract is prepared at such a concentration, the sugar concentration is high and the water activity is lowered, so that it can be stored for a long time due to the natural preservative effect, and the risk of corruption can be reduced.

In the present invention, herbs contained in Onggi are extracted from water and physiologically active components by the osmotic action of sugar within a day or two. Onggi is taken in a cool, sunny shade, inverted once a day and extracted for about 10 to 20 days at 25 ℃. When the physiologically active ingredient of the herbal medicine and the water come out, the herb becomes lighter and gets floated by the remaining fiber. Depending on the storage temperature, the time required for the first ripening may vary. It takes 10-12 days at 22-24 ℃, 12-19 days at 20 ℃, and 35 days at 12-14 ℃. At 25 to 28 ° C, primary fermentation is completed after about 8 to 10 days. However, if the storage temperature exceeds 28 ° C, it may be over fermented, so the maximum temperature should not exceed 28 ° C.

4. Separation of individual herbal extracts and filtration step

The liquid extracted through the primary aging process is separated from the solid content and filtered. At this time, when filtering the extracted liquid, use a screen (200 ~ 500 mesh) or a silk screen (filter mesh). In this case, when the filtration is performed using a mesh having a mesh size of less than 200 meshes, the undegraded fibers can not be removed and the sensory property may be deteriorated due to the feeling of foreign body feeling when the composition of the present invention is ingested. It is possible to remove unnecessary fibers by using a mesh of 200 to 500 mesh. However, it may take more time and cost than necessary in the filtration process.

5. Individual herb extract aging stage (secondary anaerobe  Fermentation process)

In the present invention, the filtered extract of the individual herb may be poured again into the pot and aged at 25 占 폚 for about 180 days (6 months). At this time, the entrance of Onggi can be covered with Korean paper and covered with a lid. The anaerobic fermentation proceeds through this process, and the fermentation temperature is preferably maintained at about 25 to 30 ° C which is the optimum temperature for anaerobic microorganism activity.

If the extract is to be poured into Onggi for the second aging after filtration of the extract, it should only contain about 70% of the total volume of the pot. If the extract is too much, the bubbles can be pushed up by the secondary fermentation, whereas if the amount of the extract is too small, the carbonic gas generated by the secondary fermentation can not fill the inside of the jar and the forces of the bacteria are too weak, It may be invaded.

In the present invention, the fermentation period of 6 months in the sealed state is to provide an optimum time condition so that the stock solution can be sufficiently anaerobically fermented within the fermentation time.

After the extraction process is completed, it can be stored in a storage room and used as a raw material for various processed foods.

6. Individual medicinal fermentation broth mixing step

It is possible to blend the fermentation broth of each individual medicament in which the anaerobic fermentation is sufficiently stable to produce a mixed composition.

In the present invention, it is preferable that the mixing ratio of ginseng, hwanggi, gwanggi, gwangyu, ginseng, supplemental ginseng, omija and raw persimmon used as main ingredients is about 10: 1.

In one embodiment of the present invention, a food composition can be prepared by mixing 50 wt% of sulfur-containing group, 40 wt% of hydrogen sulfide, 5 wt% of ginseng, 4 wt% of omija and 1 wt% of ginseng.

In one embodiment of the present invention, a food composition can be prepared by mixing 50% by weight of hydrolyzed hydrothermal extract, 40% by weight of Angelicae giganta, 5% by weight of raw persimmon, 4% by weight of ginseng, and 1% by weight of ginseng.

7. Heating step

In the present invention, the heating step is a step of heating the blended mixed composition. In the present invention, it is preferable to heat the blended composition at 55 to 65 ° C for 25 to 35 minutes. At this time, heating at 55 to 65 ° C for 25 to 35 minutes removes harmful bacteria and microorganisms that might be contained in the mixed composition while keeping the functional ingredient and unique taste, aroma, and color contained in the mixed composition To remove the harmful bacteria and the alcohol component denatured by the microorganism in the mixed composition.

In the present invention, when the blended composition is heated to less than 55 ° C for less than 25 minutes during heating, the functional ingredient and unique taste, flavor, and color of the mixed composition are maintained, but the harmful bacteria And can not remove microorganisms and can not remove alcoholic substances modified by harmful bacteria and microorganisms. When the blended mixed composition is heated at a temperature exceeding 65 캜 or heated for more than 35 minutes, the blended composition It is possible to remove the harmful bacteria, microorganisms and denatured alcohol components, but since the functional ingredient and unique taste, aroma, and color contained in the blended composition may be destroyed or deteriorated, It is possible to prepare a mixed composition which can satisfy not only satisfactory but also satisfactory distribution and long-term storage have.

The most vulnerable part of the plant fermentation broth is the hygiene of the production environment and the safety of food due to incorrect material storage. The main reason for the recovery of similar products of the plant fermentation broth, which had been recovered and discontinued through the Food and Drug Administration during the year, was the determination of non-compliance with the number of bacteria and the use of raw materials that could not be used as food. Therefore, in the case of plant fermentation liquid, it is very important that the heating process for sterilizing the product in the finished state of the product is very important.

The present invention also provides a mixed composition containing a fermented extract of a medicinal herb that can be added to various foods including a beverage containing the mixed composition produced by the above-described method.

The present invention relates to a method for manufacturing a pharmaceutical composition by mixing a herbal medicine fermentation broth at a specific mixing ratio based on the principle of compounding to enhance the efficacy of a medicinal effect, It has the effect of enhancing the oriental medicine beauty effect.

1 is a schematic view of a method for producing a mixed composition comprising a fermented extract of a medicinal herb according to the present invention.
FIG. 2 shows calibration curves of gallic acid as a reference material for measuring total phenolic content.
FIG. 3 shows the DPPH free radical scavenging activity of Example 2 and Example 3 according to the present invention (Example 2 is charged with electricity, and Example 3 is labeled with Bovine Beauty).
4 shows Ferric Reducing Antioxidant Power of Example 2 and Example 3 according to the present invention. (Example 2 is charged with electricity, and Example 3 is labeled with BOTH BEAUTY).

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example  One

After harvesting Gakgyeong, Ginseng, Seiwangwang, Omija, Ginseng, Sasae and Hwanggi grown in Geumsan-gun, Chungnam Province, they were placed in the shade for one day. After shaking the soil, they were soaked in water for about 2 hours and then washed three times in flowing water. And the water was completely removed. The Gilchung, Angelica gigas, Gypsy, Ginseng, Sasae, and Hwanggi were cut into 3-5 cm size. 1500 g of sugar syrup, 500 g of oligosaccharide and 5 g of sodium chloride were added to 1000 ml of water and mixed well to dissolve all solid components at room temperature to prepare a liquid for leaching. Gyeonggyeong, Dangwoo, Geishiwu, Omija, Ginseng, Sasae, and Hwanggi were prepared by slicing the fermented enzyme Onggi jar of the pumped pottery (located in Mungokri, Cheongwon County, Chungbuk Province). The above-mentioned fermented enzyme onion pot was taken in a cool shade, and the active ingredient was extracted for 10 days at 25 캜 while being inverted once a day. The extracts of each individual medicament were separated by filtration through a screen (200 ~ 500 mesh) and separated from the solid content. The filtrate of each of the above-mentioned individual medicines was placed in a pot, and the entrance was closed with a paper, covered with a lid and sealed, and aged at 25 ° C for 6 months to prepare a fermentation liquid for each individual medicinal material.

Example  2

A health food composition was prepared by mixing 50% by weight of sulfur, 40% by weight of ginseng, 5% by weight of ginseng, 4% by weight of omija and 1% by weight of ginseng in each individual medicinal fermentation broth prepared in the same manner as in Example 1 above.

At this time, the representative medicinal materials that show the flour, Hwanggi and purified water (髓 髓) to show the hair black and aging do not have the efficacy of the Hashuo was used as a main drug. The combination of ginseng and hwanggi, hwaseogi, ginseng and ginseng has been used for many years since it can enhance the efficacy of ginseng and hwanggi. Especially, Hwasoo, Hwanggi, and Ginseng are the main ingredients of typical noise treatments such as Sungyangwangtu (升阳 益气 汤), Sangyoung rikiyu Buzan (升阳 益气 附子 汤) and Hwanggi gyejyeongtang Has been utilized. Gyeong-gyeong is also used in conjunction with other medicinal drugs to act as a lung effect (引 经) do. Since the lungs are the most important organs of organizing medicine in korean medicine, the effect of seeing the other medicines is effective as the lungs, so that they can spread to the whole body through the lungs. In order to have the effect of converging the lungs and the gods, and to see the god's blood and see the essence and the blood, the other medicines will be able to function to converge to the body. do.

Example  3

After finely chopping the slices, the sugar syrup (sugar and water at a ratio of 1: 1.5), which is four times the weight of Sukjipu, was added, and the mixture was extracted with hot water at 100 ° C until the volume of water was reduced to ½. The health food composition was prepared by mixing 40 wt% of Angelica gigas L., 5 wt% of raw persimmon, 4 wt% of Gyengyeong and 1 wt% of ginseng as the individual medicinal fermentation broths prepared by the same method as in Example 1, by 50 wt% Respectively.

At this time, representative medicines to see blood, Sukjunghwang and Angelica gingiva were combined as main medicines. Sukjihwang is able to see the blood of the kidneys and see the blood, and Angelica has a function to help the circulation of the blood while seeing the blood, and the combination of the two medicines has been widely used in the prescription of blood. Unlike Sukjihwang, Jijiji is a medicinal product that is used to cool fever and seaweed rather than to see blood, and to supplement fever or juice. In the present invention, the efficacy of combining Bacillus thuringiensis and Bacillus thuringiensis in combination with Bacillus thuringiensis to improve blood and juice is promoted. When the combination of Sukjwanghwang and Angelica ginseng is used together with ginseng, it is possible to combine the effects of viewing the ginseng ginseng to tile blood. Therefore, Sukjwanghwang, Angelica ginseng, and Ginseng are used in a lot of safely. Finally, the composition was compounded on the same principle as in the composition of Example 2 above.

Using the health food composition prepared in the same manner as in Example 2 and Example 3, the following experiment was conducted.

Experimental Example

1. Quality characteristics experiment

(1) Experimental method

- pH: After being left at room temperature for 30 minutes, it was measured three times by pH meter (pH meter F-51, HORIBA. Japan) and expressed as average value.

- Brix: The sample was repeated three times using a porcelain meter (Pocket PAL-1, ATAGO, Tokyo, Japan) ranging from 0 to 53% and the average value was shown.

- Chromaticity: The color values of L (lightness, brightness), a (redness, redness) and b (Yellowness, yellowness) are repeated three times using a colorimeter (Colormeter CR-300, Minolta Co. Osaka, Japan) After measurement, it was expressed as an average value. The L, a, and b values of the standard plate used were 97.26, -0.07, and +1.86, respectively.

- Viscosity: To measure the viscosity, 200 mL of the sample was placed in a 250 mL beaker, kept at 40 ° C in a shaking water bath for 2 hours, and then taken out and immediately measured for viscosity. The samples kept at 40 ° C were measured by spindle 1 using a Brookfield viscometer (DV-II + Pro, Brookfield Engineering Inc., Khenifra, MA, USA) for exactly 1 minute at 60 rpm.

(2) Results

The pH, the sugar content, the chromaticity and the viscosity were measured by the quality characteristics of Examples 2 and 3. As shown in Table 1, the pH of Example 2 was 4.9 and that of Example 3 was 4.16. The pH of the fermented Extract extract tended to fall from 3.74 to 3.60 as the fermentation period elapsed. The following tendency is believed to be due to the generation of organic acids as fermentation and aging proceeds. The L value representing the lightness in the chromaticity indicates white when the value is closer to 100, and a value indicating redness indicates red when + value is represented, green when b value is indicated, and yellow when b value is positive and yellow value when b value is indicated. Represents the recorded blue. As a result of measuring the chromaticity, the L value (brightness) of Example 2 was 23.2 and that of Example 3 was 19.38, and the brightness of Example 2 was high, and the values of a in Examples 2 and 3 were 0.43 and 1.3 b values were 2.17 and 0.61, respectively. The L value was 80.36 and the a and b values were 11.47 and 44.53, respectively. The sugar content of the fermentation broth of Example 2 and Example 3 was 49.66 ° Bx and 52.43 ° Bx, respectively, and the sugar content (° Bx) of the fermented broth was approximately 40.0 ~ 41.2 depending on fermentation and ripening period. And 1: 1 in the ratio of 1: 1, the water content in the plant was influenced by osmotic pressure into the fermentation broth, indicating typical vegetable fermentation conditions. The viscosities of Example 2 and Example 3 were 126.8 and 193.2, respectively, and the viscosity of Example 3 was high.

pH Sugar content Chromaticity Viscosity L a b Example 2 4.90 ± 0.01 49.66 + 0.012 23.20 ± 0.14 0.43 + 0.19 2.17 ± 0.53 126.8 Example 3 4.16 ± 0.01 52.43 + 0.012 19.38 ± 0.35 1.3 ± 0.22 0.61 0.26 193.2

Viscosity (centipoise; cP) = value of dial reading X factor

2. ABTS

ABTS was dissolved in distilled water at a concentration of 7 mM, and 2.45 mM potassium persulfate was added to generate ABTS + radicals. The ABTS was used for 12-16 hours at room temperature. The radical-generated ABTS solution was diluted with 99.5% ethanol and adjusted to an absorbance of 0.70 ± 0.02 at 734 nm. The scavenging activity was obtained by mixing 0.9 mL of ABTS solution and 0.1 mL of the sample and reacting for 6 minutes and measuring the absorbance at 734 nm. The scavenging activity (%) = 100 - [(OD of sample / OD of control) × 100] Activity was calculated. The results of the radical scavenging activity were expressed as the concentration of the sample (IC ₅₀ ), which shows a decrease in the absorbance at 50% for the control group.

The ABTS method is a method of measuring antioxidative capacity by using ABTS ⁺ produced by the reaction with potassium persulfate by the antioxidative substance in the sample and discoloring the specific cyan color of the sample. In the DPPH assay, free radicals are eliminated On the other hand, ABTS has a difference in cancellation of cation radicals, and the degree of binding between the two substrates and the reactants is different, showing a difference in the ability to remove radicals. As shown in Table 2, the concentration of 10 mg / ml of the fermentation broth was 30.19% for Example 2 and 41.47% for Example 3. At 10, 50 and 100 ㎎ / ㎖, the ABTS radical scavenging activity of 21st, 55.51 and 81.07% of the fermentation broth of. Example 2 and Example 3 showed higher antioxidative capacity than the fermentation broth of Sanayasai. Ascorbic acid used as a control showed IC ₅₀ at 28.95 ug / ml, while Example 2 and Example 3 showed lower activity.

ABTS Example 2 30.19 + 2.88% Example 3 41.47 ± 9.52% Ascorbic acid IC ₅₀ 28.95 ug / ml

3. Total phenolic content

The total phenolic content was determined according to the Folin-Ciocalteu method of Singleton et al. (1999). 10 μL of extract, 600 μL of distilled water, and 50 μL of 2 N Folin-Ciocalteu reagent were mixed in vortex and allowed to react for no more than 8 minutes. 150 μl of 20% Na ₂ CO ₃ and 1190 μl of distilled water were added to the mixture and incubated at room temperature for 2 hours. The absorbance at 765 nm was measured with a UV / VIS spectrophotometer (V-530, Jasco, Tokyo, Japan). From the calibration curve of gallic acid (Sigma Chemical Co. St. Louis, Mo., USA), the total polyphenol content was measured three times with gallic acid equivalents (GAE; GA mg /

And the average value obtained by repeating.

Since phenolic substances widely distributed in plants exhibit various physiological activities such as antioxidation, anti-inflammation, and antibacterial activity, many studies have been conducted on the correlation between phenolic substances and antioxidant activity. Phenol is a substance mainly responsible for oxygen incorporation in plant foods. BHT and BHA, which are synthetic additives added to prevent the oxidation of lipid foods, are also phenolic substances. The antioxidant power is an effect of consuming oxygen competitively to prevent the oxidation of body cells. In this experiment, the total phenolic content was calculated as gallic acid (mg GAE / g) three times repeatedly after preparing the calibration curve using the reference material. As shown in Table 3, the phenolic compound contents of Example 2 and Example 3 were 13.87 and 28.33 mg GAE / g, respectively.

Total phenolic content
mg GAE / g Example 2 13.87 ± 1.35 Example 3 28.33 + - 3.05

4. DPPH free radical  Scavenging activity

The elimination effect of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical was determined by adding 0.2 mL of DPPH solution (0.8 × 10 ^-4 M) to 0.8 mL of the extract and stirring for 30 minutes at room temperature. The absorbance was measured. The absorbance of the control without addition of the sample was expressed as a percentage and expressed as averages of the results obtained by three repeated experiments.

Free radicals are one of the causes of aging and disease, and they produce reactive oxygen species in vivo. These active oxygen species are attracting great interest as various causes of aging diseases and aging, especially skin aging, and they inhibit skin immune function to induce skin inflammation and accelerate skin aging such as reduction of elasticity, wrinkles and spots and freckles. Free radicals in the body react with lipids, proteins, and the like to accelerate the aging of living organisms. Studies on natural substances capable of removing such free radicals have been actively conducted. Particularly, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging method is an antioxidant method using electron donating ability of antioxidants, and is mainly used in phenolic structures and aromatic amine compounds. The DPPH radical is an experiment in which purple is discolored when ascorbic acid and tocopherol, which are well known as antioxidants, and polyhydroxy aromatic compounds are reduced by electron or hydrogen to form stable molecules.

As shown in FIG. 3, when each fermentation broth was diluted, Example 3 showed higher antioxidant ability than Example 2. At the low concentration of 0.05% concentration, Example 3 showed a DPPH inhibitory power of 70% or more. Similar experiments showed that DPPH in the fermentation broth was inhibited from 1% to 34.9%. DPPH radical scavenging ability of medicinal plant fermentation broth was 16.4, 17.1, 10.7, 18.5, 19.2 and 22.6%, respectively, for mugwort, dandelion, acacia, A high DPPH radical scavenging ability of the fermentation broth of Example 2 and Example 3 can be expected by comparing these reports with the present study results.

5. Ferric Reducing Antioxidant Power

Ferric Reducing Antioxidant Power (FRAP) analysis was performed using 300 mM sodium acetate buffer (pH 3.6), 10 mM TPTZ solution dissolved in 40 mM HCl, and 20 mM FeCl ₃ solution. The pre-prepared sodium acetate buffer, TPTZ solution and FeCl ₃ solution were mixed at a ratio of 10: 1: 1 (v / v / v) and reacted at 37 ° C for 15 minutes to prepare the FRAP reagent. 1.5 mL of the FRAP reagent was mixed with 50 μL of the extract, and reacted at 37 ° C. for 15 minutes. The absorbance was measured at 593 nm using a spectrophotometer (V-530, Jasco, Tokyo, Japan). A standard curve was drawn with Trolox, a vitamin E analogue, to show the reducing power. For the negative control experiment, 50 μL of ethanol was used instead of the sample, and the FRAP activity was expressed as the absorbance value.

The FRAP method is an antioxidant assays different from the above-mentioned DPPH radical scavenging activity measurement method. In the case of the DPPH method, the antioxidative activity is evaluated by directly scavenging free radicals, whereas the FRAP method is a method using an oxidation and reduction reaction Method. This experiment began to measure serum reducing power, but is now widely used to measure the ability to stop the radical chain reaction of plants. As shown in FIG. 4, Example 2 and Example 3 measured by the FRAP method were 530.16 mg / 100 g and 711.84 mg / 100 g, respectively. The results of the fermentation broth of Sanayasato showed that the FRAP activity was 0.112, 0.289 and 0.473 at 10, 50 and 100 ㎎ / ㎖, respectively.

6. Free sugar

For the analysis of free sugar, 150 mL of 75% ethanol was added to 10 mL of the sample, and the mixture was reflux cooled for 2 hours at 80 ° C., filtered and concentrated under reduced pressure using a rotary evaporator at 45 ° C. to remove ethanol. The total volume of the concentrate was adjusted to 100 mL by adding distilled water, treated with Sep-pak plus C18 Cartridges, and analyzed by HPLC.

As shown in Table 4, Example 2 showed 14.33% of fructose and 19.01% of glucose, and Example 3 was measured as 11.86% of fructose, 23.3% of glucose and 3.14% of sucrose. Fructose, glucose, and sucrose were the main free sugars of Omija fermentation broth, and the free sugar contents of Omija and Omija before fermentation were compared and analyzed. Free sugar content of omiza fermentation broth was 21.5 ± 0.2% of fructose and 22.9 ± 0.4% of glucose, and sucrose was almost not detected even though it was added during fermentation. In contrast, the free sugar content of omija before fermentation was 0.9 ± 0.06% for fructose, 1.3 ± 0.04% for glucose and 50.3 ± 1.4% for sucrose. As a result, it was found that glucose, fructose, and free sugar were the main flavor components of Schizandra chinensis. In particular, the content of glucose and fructose in Omija was higher than that of Omija fermentation broth, indicating that sucrose added during fermentation was degraded during fermentation. Fructo - oligosaccharide fermented extracts showed two free sugars, fructose and glucose. As fermentation and fermentation progressed, fructose and glucose increased from 4.6% and 4.8% to 15.2% and 16.6%, respectively, The contents of the samples were 31.8% and 3%, respectively. These results are thought to be due to changes in sugar components due to enzymatic action of fermenting microorganisms during fermentation and aging.

Example 2 Example 3 Fructose 14.33 11.86 Glucose 19.01 23.3 Lactose - - Maltose - - Sucrose - 3.14

7. Measurement of presence or absence of E. coli

The samples were taken in a sterile bag that was aseptic, and the samples were blended with a blender, diluted with sterile physiological saline, homogenized, and then the number of clones was measured to be 30-300. For the measurement of E. coli, the presence or absence of the coliform group was measured in Examples 2 and 3 using 3M KIT.

E. coli / Coliform CountPlates were used to determine the number of E. coli and E. coli

. The red indicator of the kit makes all the colonies red. In case of the coliform group, the gas produced by the coliform group is collected on the upper part of the film, and bubbles appear. E. coli is also added with a glucuronidase indicator to make E. coli blue. However, no blue colonies and bubbles were observed in this experiment.

8. General compositional analysis

Crude protein, crude fat, carbohydrate, and calories were analyzed according to the method of KFDA, Korea Food and Drug Administration (KFDA, 2005). B-811 / B-411, B-411, B-411, B-411, B-411, Buchi, Switzerland) and an ether extraction method were used for analysis of crude protein and crude fat. Switzerland). The carbohydrate is expressed as the amount obtained by subtracting the amount of moisture, crude protein, crude fat, dietary fiber and ash from 100 mL of the sample, and the test result of the common ingredient is expressed as a percentage.

As a result of measuring the general components of Example 2 and Example 3, it was found that the heat amount was 182.6 kcal, 33.34% of saccharides, 1.56% of crude protein, 0.08% of crude fat and 43.91% of carbohydrate in Example 2, , Sugars 38.3%, crude protein 0.76%, crude fat 0.21% and carbohydrate 50%. As a result of the comparison of Omiza fermented broth with general components, it was 53.1% moisture, crude protein 0.1%, crude fat 0.2%, ash 0.1%, carbohydrate 2.1% (without free sugar) and dietary fiber 2.0% Before fermentation, moisture content was 57.5%, crude protein 11.1%, crude fat 18.8%, ash 4.9%, carbohydrate 12.6% and dietary fiber 5.4%. This means that the omija component decreased after fermentation.

Example 2 Example 3 Calories (kcal / 100g) 182.6 204.93 Carbohydrate (g / 100 g) 43.91 50 Sugar (g / 100g) 33.34 38.3 Crude protein (g / 100g) 1.56 0.76 Crude fat (g / 100g) 0.08 0.21 Saturated fat (g / 100g) 0.08 - Trans fat (g / 100g) - - Cholesterol (mg / 100g) - - Sodium (mg / 100g) 5.99 9.65

Claims (5)

delete delete A mixed composition prepared by mixing 50% by weight of Hwanggi extract, 40% by weight of Suseo extract, 5% by weight of Gyungyang extract, 4% by weight of Omiza extract and 1% by weight of ginseng extract,
Treating the organisms of Hwanggi, Hwaseong, Gyungyang, Omija and Ginseng by drying, washing and cutting them, and pretreating the organisms;
In order to leach out the effective components of the pretreated Hwanggi, Hwasoo, Gyungyang, Omija and Ginseng, 1500 g of white sugar, 500 g of oligosaccharide and 5 g of sodium chloride were added based on 1000 ml of water until no solid component was dissolved in the liquid phase Preparing a liquid concentrate for leaching by mixing:
Mixing the pretreated Hwanggi, Hassuo, Gyeonggi, Omija, and ginseng with the leaching solution at a volume ratio of 1: 1 to 1.5, adding the mixture to the pot, and fermenting the mixture at 25 ° C for 10 days,
A filtration step of separating the Hwanggi, Hassuo, Gyungyang, Omija and Ginseng fermentation extracts from a solid fraction using a 200-500 mesh sieve; And
The filtrate is contained in a pot, sealed, and aged at 25 ± 3 ° C for 6 months. The fermented medicinal drink is characterized by exhibiting antioxidative activity by containing an active ingredient of Hwanggi, Hwaseong, Gyungyung, Omija and Ginseng Composition. A mixed composition prepared by mixing 50% by weight of hydrolyzed hydrolyzate with 40% by weight of Angelica gigas Nakai extract, 5% by weight of raw persimmon extract, 4% by weight of Gyungyang extract and 1% by weight of ginseng extract,
The method comprising the steps of washing, drying and cutting pre-treated organisms such as Angelica keiskei koidz., Ganoderma lucidum, Gyungyang and Ginseng, or dried herbal medicine;
1500 g of white sugar, 500 g of oligosaccharide and 5 g of sodium chloride were added to 1000 ml of water to leach out the active ingredients of the pretreated Angelicae japonica, Lilium japonica, Gyungyang, and Ginseng, and the mixture was stirred at room temperature without heating until the solid components were dissolved in the liquid phase A method for producing a liquid concentrate for leaching, comprising:
Mixing the pre-treated Angelica japonica, Bacillus subtilis, Bacillus subtilis, and ginseng with the above-mentioned leach concentrate at a volume ratio of 1: 1 to 1.5, adding the mixture to the pot, and fermenting the mixture at 25 ° C for 10 days,
A filtration step of separating the Angelica japonica, Lycoris spp., Ganoderma lucidum, and Ginseng fermentation extract from a solid fraction using a 200-500 mesh sieve; And
The filtrate is contained in a pot, sealed, and aged at 25 ± 3 ° C. for 6 months. The fermented medicinal drink is characterized by exhibiting antioxidative activity by containing an active ingredient of medicinal sorghum, angelica gonorrhoeae, Composition.
The method according to claim 3 or 4,
Wherein the fermented medicinal beverage composition is prepared by heating the fermented medicinal beverage composition at a temperature ranging from 55 to 65 ° C for 25 to 35 minutes.

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