KR101838576B1

KR101838576B1 - Fermented Lespedeza cuneata extract and its manufacturing method and drink containing it

Info

Publication number: KR101838576B1
Application number: KR1020150154357A
Authority: KR
Inventors: 김남우; 이양숙; 서수정; 전호성; 허준오
Original assignee: 농업회사법인 주식회사 두손애약초
Priority date: 2014-12-31
Filing date: 2015-11-04
Publication date: 2018-03-15
Also published as: KR20160081785A

Abstract

More particularly, the present invention relates to an extract of fermented yam Kwan-gu and a fermented yam-cabbage extract prepared by setting a fermentation yam- Flavor, and at the same time, the antioxidant activity of the present invention can be enhanced.
In addition, by providing the beverage utilizing the fermented yam kitchen door extract, anyone of all ages can easily take the excellent antioxidant function of the yamamun in everyday life, and consumers can be prevented or treated from diseases of various lifestyle diseases.

Description

FIELD OF THE INVENTION [0001] The present invention relates to fermented potato extracts, fermented pottery extracts,

More particularly, the present invention relates to a fermented yamgwanmoon extract, a method for producing the fermented yamgwanmoon extract, and a drink containing the fermented yamgwanmoon extract. More particularly, the present invention relates to a fermented yamgwanmoon extract, The present invention relates to a fermented pottery gate extract capable of providing a potable beverage, a method for producing the same, and a beverage containing the same.

Modern humans are exposed to oxides generated by stress, environmental pollution, drugs, genetic factors, etc., and are unable to maintain dynamic equilibrium between oxidation and antioxidants. As a result, the incidence of various lifestyle diseases such as cardiovascular and chronic degenerative diseases, arteriosclerosis, cataract, aging and cancer is increasing.

Accordingly, the importance and necessity of the antioxidant which removes the oxides in the body and prevent the progress of further oxidation are getting higher, and as the well-being age is advanced, natural medicines are more popular than general medicines.

In particular, yamgwanmun (夜關門) has recently been reported to be particularly effective in men's lack of ovine or tinnitus, and has been used as an effective medicinal product for the treatment of puberty, premature ejaculation, oil wells, cough, and asthma . In addition, it contains a physiologically active substance such as pinitol, flavonoid, and phenol component, and is excellent in antioxidative effect, has no toxicity and side effects, and is widely used as a cosmetic composition for preventing aging and the like However, the following problems have been encountered in applying the food as a food due to the unique spicy, worn and tough texture.

First, recently, the active ingredient of the yuan guinea pig is extracted from the alcohol, so that it can be consumed. However, as mainstream, it is difficult to repeatedly ingest in everyday life, the consumer is limited, Rather, it is harmful to health.

Second, in domestic registered patent 10-0923797 and 10-1080940, the technology of making beverage using the door opener was disclosed, but in case of the former, since the natural plant other than the yuan gate and the other natural plant are mixed and fermented, It is unclear whether or not the distinctive and unpleasant taste has been solved, and the fermentation and extraction conditions optimized for the yard gate are not presented. In the latter case, the bitter taste of the yard gate is improved by roasting the yard gate processed by chemical extraction, It is unclear whether or not the effect of antioxidant activity is enhanced compared to the conventional arts.

Third, Korean Patent No. 10-088034 and Japanese Patent Laid-Open No. 10-2010-0088205 have attempted to provide a beverage which inhibits the flavor specific to the yamancaman by mixing bokbunja, , And if only the extract of the yuan gate door is prepared and consumed as a beverage according to the manufacturing method of the above-described technique, the unpleasant taste of the essential yuan door will be left as it is.

In other words, in the past, through the manufacturing process optimized for the yuan door, the effect of the antioxidant activity of the yuan door has been enhanced, and the use of the yuan door has been essentially solved, and the flavor of the yuan door has been essentially eliminated. There is no.

It is an object of the present invention to overcome the above-mentioned problems, and it is an object of the present invention to provide a yamgwanmu extract which can improve the flavor and improve the antioxidative effect by essentially eliminating the speckled, spicy, I have to.

In addition, by providing the beverage utilizing the above-described yamancam extract, it is possible for anyone of all ages to easily ingest the excellent antioxidant function of the yamancam in daily life, thereby enabling consumers to be prevented or treated from the diseases of various lifestyle diseases It is another object of the present invention.

In order to accomplish the above object, the present invention provides a fermented Yukamon gate extract prepared by fermenting yeast mixed with yeast, and extracting the fermented Yukan canal.

In addition, the fermented yam gate extract is prepared by mixing the yam door at a temperature of 100 to 150 ° C for 15 to 30 minutes;
1 to 10 parts by weight of yeast is inoculated into 100 parts by weight of the cooked potatoes and fermented at a temperature of 35 to 40 DEG C and a humidity of 70 to 75% for 7 to 15 days so that the yeast growth rate becomes 90% or more;
Drying the fermented nightstand door, adding 1,000 parts by weight of purified water based on 100 parts by weight of the nightstand door, and extracting the mixture at 90 to 100 ° C for 5 to 15 hours.

Further, the method of the present invention is further characterized by further comprising a step of cooling the fermented yam door in an extraction tank for 5 to 10 hours immediately after the fermentation, followed by aging.

delete

In addition, the fermented yam kitchen door drink according to the present invention may contain 5 to 15 parts by weight of brambles, 5 to 15 parts by weight of caspases, 5 to 15 parts by weight of casualties, 1 to 10 parts by weight of humans, To 10 parts by weight, and jujube of 3 to 12 parts by weight.

According to the present invention constructed as described above, fermented yamgwanmun extract, which is prepared by setting the conditions of the cooking and fermentation processes optimized for the yamancamu, has the unique flavor of yamgwanmun, The antioxidant activity of the extract can be enhanced.

In addition, by providing the beverage utilizing the fermentation yamancam extract, it is possible for anyone of various ages to easily take advantage of the antioxidant function of the fermented yamgwanmun extract in everyday life, so that it can be prevented or treated from the diseases of various lifestyle diseases. have.

Hereinafter, embodiments of the present invention will be described in detail.

The present invention relates to a fermented pottery candle extract, and relates to a beverage utilizing the fermented pottery candle. In this case, the flavor of the pottery candle extract is improved by suppressing the spicy, The yam cabbage extract is prepared according to the following production method.

1. Manufacture of fermented yamanco extract

end. Collection and cleaning

Collecting the living organism in accordance with the flowering season from September to October, and collecting it, remove the foreign object by washing it 2-3 times in flowing water (constant water) at 15 ~ 25 ℃.

I. Drying and shredding

After removing the moisture from the surface of the yard door which has been removed, the shade is shaken at 40 to 50 hours at room temperature in an airy shade so as to have a water content of 10 to 15%. Then shred the dried yuan door through the shade or crush it to 2 ~ 10mm in length with a crusher.

The shredding of the door openings to a small size within the above range is intended to widen the surface area in contact with water and steam in the subsequent process so that sufficient immersion and steaming can be achieved.

All. Immersion and steaming

The shredded nightclubs are immersed in purified water at 15 to 25 ° C for 10 to 30 seconds so that they can be matured, and the immersed nightclubs are steamed at 100 to 150 ° C (preferably 120 ° C) for 15 to 30 minutes.

The fermented taste of the school is derived from tannin, one of the antioxidants, which is caused by the contraction of the mucous membrane of the tongue by the convergence of the protein of the tongue.

Accordingly, the present invention can solve the hot taste of a nightclub door through the indirect heat treatment by the steaming process under the temperature and time conditions. When the temperature of the steam is less than 100 ° C, the nightclub door can not be fully cooked If the temperature of the steam exceeds 150 ° C, the structure of the yard door will be excessively destroyed, and the useful ingredient will be insufficient. It may deteriorate the antioxidant function of the nightstand.

In addition, the steaming time can be easily changed according to the thickness of the stem stem. When the stems are thick, the steaming time is increased. When the steaming stew is less than 15 minutes, If it exceeds 30 minutes, the useful ingredient may be diluted or altered.

Thus, in order to solve the problem that the extraction process by the direct heat treatment burns the tissue components and causes the destruction of the active ingredient, thereby reducing the yield and physiological activity of the active ingredient, the inventors of the present invention have found that, By proceeding beforehand, the indirect heat treatment prevents the breakdown of the active ingredient and promotes dissolution of the useful ingredient, thereby contributing to the enhancement of antioxidant activity, and in particular, it is possible to eliminate the pungent taste unique to the yuan line.

la. Strain inoculation and fermentation

(1 to 10 parts by weight, preferably 1 to 2 parts by weight) based on 100 parts by weight of the cooked pottery door is mixed at a mixture ratio of Aspergillus oryzae, which is dried in a boiled egg tray and sold in powder form, 10 ~ 20g of Hwang Guk - gyun was mixed with 1,000g of cooked -

In the present invention, the fermentation process is more efficiently carried out by using Hwang Kook-gum, which is excellent in the starch saccharifying power and proteolytic ability. However, the present invention can be applied to various yeasts.

The fermentation should be performed at a fermentation temperature of 35 to 40 ° C and a fermentation temperature of 70 to 75% for a sufficient period of time so that the growth rate of the inoculated Hwang gukyun is 90% or more.

At this time, Hwang guk gyon used in the present invention is an aerobic strain, which is supplied with oxygen in the fermentation process and fermented for about 7 to 15 days depending on the amount of oxygen supplied. In particular, the aerobic strain is highly dependent on the amount of oxygen delivered and the growth rate of the microorganism during the culture. Therefore, when the fermentation period is out of the range of 7 to 15 days, the desired fermentation can not be achieved due to the alteration of the strain, Rather, it can inhibit the flavor of the yam cabbage extract.

Thus, by inoculating Hwang Guk-gum into a vegetable raw material, fermenting the fermentation process, the protein component of the yuan gate is converted into an amino acid by the enzymatic action of Hwangguk-gum during the fermentation process to form an acidic taste, and the starch is decomposed into sugar , It is possible to improve the flavor of the yamancomu extract by suppressing the spicy and bitter taste unique to the yamancamu.

In addition, through the fermentation process, essential nutrients and enzymes are produced in the body by useful microorganisms in addition to the antioxidants originally contained in the yuan door, which can contribute to the enhancement of the antioxidant activity of the yuan gate.

hemp. dry

Turn fermented yard doors every 12 hours in a well-ventilated well and dry at room temperature for 24 to 48 hours until the moisture content reaches 10 ~ 15%.

bar. Extraction and ripening

The dried fermented yam kitchen door and the dried fermented yamen door are put into an extraction tank in an amount of 1000 parts by weight based on 100 parts by weight of the fermented yam canal extract. The fermented yam canal extract is prepared by repeating this process three times.

In addition, in order to obtain a deeper and mild flavor of the fermented Yukamon gate extract, the fermentation process can be further continued for 5 to 10 hours while cooling in an extraction tank.

2. Antioxidant activity measurement of fermented yamanco extract

In the following, antioxidant activities of the fermented extracts of the yamancam, the yamancomunyum hwanggukbun fermentation extract (hereinafter referred to as "kwonwoo gukgukbun fermentation" , And the antioxidative activity of the fermented yam Kwan Mun extract according to the production method of the present invention is measured to confirm the antioxidative activity enhancing effect when the extract is extracted with different extracting solvents.

In this case, the open door doorway is the one obtained by washing the collected doorway after drying and crushing process, and the open door doorway and the living body hwanggukjung fermentation means that the collected doorway is dried or crushed and mixed and fermented and extracted.

In the following experiments, the extracts of greenhouse ginseng extract (hereinafter referred to as "yamancang"), the greenhouse ginseng extract of Huangguk gum (hereinafter referred to as "ginseng extract") and the fermented extracts of greenhouse ginseng Ethanol is added at a ratio of 10 times, and extraction is repeated three times, and then concentrated and lyophilized powder is used.

(1) Electron doming ability

The most distinctive mechanism of antioxidants is the removal of radicals by donating electrons to free radicals. Among these methods, DPPH (1,1-diphenyl-2 picrylhydrazyl) is a relatively convenient method for measuring the activity of antioxidants using the property that the nitrogen in the DPPH molecule is easily reduced and the original deep purple is discolored (Blois MS, 1958, Antioxidants determination by the use of a stable free radical, Nature, 181: 1199-1200)

This action is used not only as a measure to inhibit lipid oxidation by donating electrons to oxidative free radicals involved in lipid and oxidative chain reactions, but also to antioxidant effects that inhibit oxidation and free radicals generated in metabolism processes in living organisms In the present invention, the electron donating ability of the extracts of yam Kwan Mun extracts was measured by the hydrogen donation effect on DPPH according to the Blois method described above.

First, 2 mL of each sample was prepared by extracting water and ethanol as the extracting solvents with different amounts (concentration) of the fermented soybean hulls, fermented soybean gruel, and fermented soybean gruel. The DPPH was dissolved in absolute ethanol mM, and the mixture was reacted at 37 DEG C for 30 minutes. At this time, the absorbance of the resulting reaction solution was measured at 517 nm, and the absorbance difference before and after the addition of the sample was expressed as a percentage (%) in Table 1.

sample
Concentration (/ / ml) 50 100 200 300
water Amusement 72.98 + - 5.49 85.95 + - 0.33 89.54 + - 0.33 86.06 ± 0.19 The fermentation 48.94 + 1.37 77.55 + 1.74 89.50 ± 0.17 91.14 + 0.88 Fermentation 9.31 ± 1.79 26.41 ± 2.28 49.35 ± 0.86 68.61 ± 0.19
ethanol Amusement 80.89 ± 2.23 86.62 ± 0.64 91.93 + 0.18 88.96 + 1.21 The fermentation 47.30 + - 0.95 70.40 ± 2.87 90.76 + - 0.45 95.38 + - 0.61 Fermentation 20.82 ± 1.53 38.51 + - 1.17 68.61 + - 0.86 81.98 + - 3.56

In Table 1, the concentration represents the ratio of 1 μg of the extract powder per 1 ml of water.

According to the above Table 1, the most excellent electron donating activity was found at 95.38% at a concentration of 300 / / ㎖ of ethanol extract of dried hwangguk kyung, and 91.14% of the extracts of dried hwanggukyun fermented water at a concentration of 300 / / Respectively.

That is, regardless of the extraction solvent, it was confirmed that the electron donating ability of the fermented yamgwan extract according to the present invention was the highest, indicating that the extract of yamgwanmu after the boiling and fermentation process had an enhanced antioxidant activity .

In addition, the results of fermentation of Bacillus thuringiensis showed lower activity than that of the fermentation of yuan guanmuang and yuan guanmun hu guk kyung at all concentrations. Therefore, it can be confirmed that the antioxidant activity is improved when the yuan gang is washed and dried.

In addition, it was confirmed that the electron donating ability of all extracts except for the diluted ethanol extract was increased significantly as the concentration of the sample increased. As a result, It can be seen that the effect is excellent.

(2) Superoxide dismutase (SOD) -like activity.

SOD is present in all species that consume oxygen, and is a typical active oxygen inhibitor that protects active oxygen species in vivo. It is a superoxide anion radical (O ₂ ^- ) which is very harmful in living organisms. Hydrogen peroxide , H ₂ O ₂ ), which catalyze the reaction ( ₂ O ₂ ^2- + 2H → H ₂ O ₂ + O ₂ ). Thus, it is possible to inhibit various diseases and aging associated with superoxide, which is active oxygen in vivo, and can be used as an anti-inflammatory agent for treating various degenerative diseases and as an additive for cosmetics for skin aging pants Is a commercially very important enzyme.

The SOD-like activity of the water and ethanol extracts of the fermented bean curd and the fermented bean curd was observed using the Marklud method (Marklud S, Marklud G, 1975 (Pyrogallol), which catalyzes the conversion of hydrogen peroxide to hydrogen peroxide according to the Involvement of Superoxide Amino Radical in the Oxidation of Pyrogallol and a Convenient Assay for Superoxide Dismutase, Biochem, 47: 468-474 SOD-like activity.

First, 2.6 mL of a tris-HCL buffer (pH 8.2) and 0.2 mL of 7.2 mM pyrogallol were added to 0.2 mL of each sample of diluted isobaricum diluted to a certain concentration, After 10 minutes of reaction, 0.1 mL of 1N hydrochloric acid (HCl) was added to stop the reaction. The absorbance of the oxidized pyrogallol in the reaction solution in which the reaction was stopped was measured at 420 nm, and the difference in absorbance between the addition of the extract and the no-added solution was shown in Table 2 as a percentage (%).

sample
Concentration (/ / ml) 100 300 500 1,000
water
Amusement - - 2.59 ± 1.70 10.00 ± 0.56 The fermentation - 0.97 + - 0.34 12.79 ± 1.54 18.99 ± 0.89 Fermentation - 1.94 + - 0.31 6.35 ± 0.92 7.05 ± 1.10
ethanol
Amusement 1.64 ± 0.55 4.19 ± 1.76 6.01 + - 0.95 11.11 ± 0.32 The fermentation 3.05 ± 1.19 9.33 ± 2.28 22.10 ± 2.01 35.81 + - 2.31 Fermentation 2.63 ± 1.39 5.26 ± 0.91 7.37 ± 1.39 12.11 ± 0.53

As shown in Table 2, the highest SOD-like activity was observed at each concentration regardless of the extraction solvent at 500 ㎍ / ㎖ or higher of the extracts of Hwangryeokgun fermentation extract. In particular, The highest SOD-like activity was observed in the extracts of all the yamba mushrooms (35.81%) at 1,000 ㎍ / ㎖.

Thus, it can be confirmed that the antioxidant activity of the extract from the fermented extract of Ganoderma lucidum according to the preparation method of the present invention has an enhanced effect than that of the extract of the ordinary artisanal gum or the extract of the fermented artisanal gum.

In addition, the fermented water extracts from Kwangyokguk gum were 18.99% at 1,000 ㎍ / ㎖ and about 2 times lower than the extracts of Kwangyokguk ginseng ethanol extracts, but the highest SOD - The fermentation process was effective in enhancing antioxidative activity regardless of the extraction solvent.

On the other hand, when extracted from water, SOD-like activity was not observed at 100 ㎍ / ㎖ in all kinds of fermented soybean gruel, fermented soybean gruel, and fermented soy sauce. Especially, .

The antioxidant activity of the extracts obtained through the fermentation process was found to be higher than that of the conventional bean curd extract. Especially, when the fermented bean curd lees were fermented and extracted with ethanol, it showed the most enhanced antioxidant activity.

(3) Nitrite scavenging ability

Nitrate (nitrate), present in large amounts in fruits and vegetables, is reduced to nitrites by nitrate reductase or nitrate reduction bacteria in the digestive organs or during storage of food, and is present in protein foods, medicines and pesticides (Nitrosamine), which is a carcinogenic substance, is produced when it is reacted with secondary, tertiary amines such as those described in Macrae R et al., 1993, Encyclopedia of Food Science Technology and Nutrition, Academic Press, 3240-3249 ).

Thus, the nitrite (NaNO ₂ ) scavenging activity was determined by the addition of 1 mM sodium nitrate (NaOH) according to the method of Kato et al. (Kato et al., 1987, Inhibition of nitrosamine formation by nondialyzable melanoidins, Agric. Biol. Chem. 51: 1333-1338) NaNO ₂ ) The pH of the reaction solution was adjusted to 1.2, 3.0, and 6.0, respectively, by using 0.1 N HCl (pH 1.2) and 0.2 M citrate buffer, Each volume was adjusted to 10 mL, reacted at 37 ° C for 1 hour, and then 1 mL was taken. 1 mL of acetic acid was added to each of the reaction solutions taken in 1 mL each and then 5 mL of acetic acid was added to each of the reaction solutions. naphyhlamine in 30% acetic acid) was added, and the mixture was reacted at room temperature for 15 minutes. The absorbance of the reacted sample was measured at 520 nm, and 0.4 ml of distilled water was added to the control. The absorbance difference between the addition of the extract of the yam Kwan Kwan and the no-added sample was measured in terms of percentage (%) as shown in Table 3 Respectively.

sample Concentration (/ / ml) 100 300 500 1,000

pH 1.2
water
Amusement 6.78 + 0.11 11.88 ± 0.22 13.01 ± 27 15.05 + 0.23 The fermentation 3.10 0.07 8.20 ± 0.24 12.28 ± 0.39 15.14 ± 0.25 Fermentation 1.73 + - 0.77 3.55 + 1.03 4.30 0.32 6.40 0.32
ethanol
Amusement 7.35 ± 0.43 12.36 ± 0.65 14.26 ± 0.49 16.00 ± 0.36 The fermentation 3.28 ± 0.17 10.08 + - 0.17 11.58 + - 0.81 13.12 ± 0.36 Fermentation 3.04 ± 0.73 4.44 ± 0.52 5.48 ± 0.37 6.99 0.30

pH 3.0
water
Amusement 10.24 + 1.69 29.52 + - 0.45 48.51 + - 1.08 79.23 + - 0.77 The fermentation 11.47 + - 0.74 24.31 + - 0.92 41.21 + - 0.76 82.11 ± 1.17 Fermentation 3.17 ± 0.54 9.22 ± 1.08 15.00 + 0.49 28.01 + - 0.58
ethanol
Amusement 13.72 + - 0.56 30.38 + - 0.38 46.71 + - 0.41 74.02 + - 0.39 The fermentation 7.26 ± 1.08 22.28 ± 1.65 33.72 + - 1.85 51.14 + - 0.42 Fermentation 3.11 + - 0.47 8.52 ± 1.21 13.10 ± 0.57 25.34 + - 0.15

pH 6.0
water
Amusement 7.35 ± 0.43 12.36 ± 0.65 14.26 ± 0.49 16.00 ± 0.36 The fermentation 5.22 ± 0.20 7.42 ± 0.31 10.67 ± 0.92 19.61 + - 0.88 Fermentation 6.84 0.61 14.62 ± 1.61 19.66 +/- 0.48 27.79 ± 0.35
ethanol
Amusement 2.77 ± 0.81 3.92 + - 0.64 4.13 ± 0.52 5.53 + - 0.40 The fermentation 1.91 + 0.36 2.05 ± 0.60 2.96 + - 0.57 3.60 + 0.08 Fermentation 1.51 + - 0.45 3.06 ± 0.63 4.07 ± 0.44 5.87 ± 0.14

According to the results shown in Table 3, the nitrite scavenging activity of dry extract of Kwangwoongungguk was highest in the concentration of 1,000 mg / ml, regardless of the extraction solvent. Especially, when extracted with ethanol, the highest nitrite scavenging activity And the effect of antioxidant activity, which is enhanced compared to that of dry bulb extract of the present invention, under the condition of strong acidity.

In the case of the living body, nitrite scavenging activity was less than 7% even at a concentration of 1,000 μg / ml, and the lowest nitrite scavenging activity was observed at pH 1.2 even when fermentation and extraction were carried out using Hwang guk gon. , The nitrite scavenging activity was significantly increased.

On the other hand, in the condition of pH 3.0, the dry fermented extract showed the highest activity as 82.11% at the concentration of 1,000 μg / ml, and the dry extracts extracted from water and ethanol were 79.23% and 75.02% The fermented extract showed the lowest activity irrespective of the extraction solvent at all the concentrations. Therefore, it was found that the fermentation efficiency of the fermented soybean curd extract was enhanced by extracting the fermented soybean curd lees, Effect can be confirmed.

In addition, all of the extracts from the yellowness showed higher nitrite scavenging activity than that of pH 1.2, up to about 5 times at pH 3.0. Ethanol extracts showed lower nitrite scavenging activity than water.

On the other hand, at pH 6.0, the highest nitrite scavenging activity was observed at 1,000 μg / ㎖ of the fermentation broth and the higher nitrite scavenging activity was obtained when all the extracts were extracted with water than ethanol can confirm.

(4) Xanthine oxidase (XO) inhibitory activity

XO is a nonspecific enzyme involved in the purine metabolism in vivo and forms uric acid from xanthine or hypoxanthine using oxygen as an electron acceptor. When uric acid is elevated in plasma, it forms crystals due to its low solubility. If it accumulates in the joints in vivo, it induces a disease called gout accompanied by pain. In severe cases, it is deposited in the kidney and causes kidney disease. (Storch I et al., 1988, Detergent-amplified cheiluminescence of lucigenin for determination of superoxide amino production by NADPH oxidase and xanthine oxidase, Biochem, 169: 262-267)

The XO inhibitory activity was measured by dilution at a constant concentration according to the method of Stirpe and Corte (Stripe F et al, 1969, The regulation of rat liver xanthine oxidase, J.Biol.chem, 244: 3855-3861) 0.6 mL of 0.1 M potassium phosphate buffer (pH 7.5) and 0.2 mL of a substrate solution in which 2 mM of the acid was dissolved were added to 0.1 mL of the extract. The reaction was stopped by adding 0.1 mL of XO (0.2 U / mL) at 37 ° C for 5 minutes, and 1N HCl was added to stop the reaction. The absorbance of uric acid produced in the reaction solution was measured at 292 nm. The XO inhibitory activity was expressed as a percentage (%) as shown in Table 4 for the absorbance of the sample added and the non-added sample.

sample
Concentration (/ / ml) 100 300 500 1,000
water
Amusement - 15.89 ± 2.69 25.83 + - 0.23 40.84 ± 1.79 The fermentation 5.46 ± 0.86 15.57 + - 2.43 26.23 + - 0.24 52.46 ± 3.14 Fermentation 6.75 + - 0.82 8.13 ± 1.20 13.29 ± 1.74 22.42 ± 3.14
ethanol
Amusement - 5.33 ± 1.80 16.89 ± 0.23 17.11 + - 0.42 The fermentation - - - 23.85 + - 0.42 Fermentation - - - 18.35 ± 0.28

According to the above Table 4, the XO inhibitory activity of the extracts from the extracts of Kwangyung gugyungkun was the highest at the concentration of 1,000 / / ㎖, which showed all of the results of XO inhibition activity, and 23.85% at the ethanol extraction also showed a high XO inhibitory activity .

In addition, when the extract was extracted with water, the insecticidal activity at 100 ㎍ / ㎖ showed no XO inhibitory activity, and all the insect extracts from 300 ㎍ / ㎖ or more showed a significant increase, and the XO inhibitory activity Showed the highest results for each concentration.

On the other hand, the ethanol extracts showed no inhibitory effect at concentrations below 500 μg / ㎖ from the fermented extracts of both dry matter and the living body. All extracts exhibited enhanced XO inhibitory activity when ethanol was extracted with water than with water.

As a result, it was found that the fermented Yukamuno extract according to the present invention had an antioxidative activity higher than that of the conventional Yukanamun dry extract and exhibited excellent antioxidative activity compared to the Yukanobo fermented extract of the Yukanobo mushroom which was not dried.

3. Preparation of beverages containing fermented yamanco extract

According to the results of the measurement, the water extract of the fermented yambi extract according to the present invention having an antioxidative activity enhanced compared to the existing yamancam extract is intended to be easily taken by the aged male and female for antioxidant function in daily life .

In order to prevent deterioration and deterioration of the fermented Yukamon gate extract, it is boiled in an extraction tank at a temperature of 90 to 110 ° C. for at least 90 seconds and then transferred to a packing machine. At this time, the filter increases the clean taste of the beverage, To prevent this, filter with 5 micro-filters. Then, it is autoclaved and sterilized at a temperature of 100 ° C or higher in a filling and packaging machine, and a final brix of 1.0 to 5.0 (preferably 2.0) is prepared.

On the other hand, other herbal medicine can be selectively added to improve the flavor while complementing the functionality of the beverage containing the fermented yam cabbage extract.

In extracting the fermentation yam door, 5 to 15 parts by weight of brambles, 5 to 15 parts by weight of caspases, 5 to 15 parts by weight of casualties, 1 to 10 parts by weight of alum, 1 to 10 parts by weight of vermiculite, To 12 parts by weight of the herbal medicines are weighed, and at least one of the herbal medicines is selectively mixed with the fermentation yam door, put in a rye bag, put in an extraction tank, extracted with 100 to 1500 parts by weight of purified water, Is prepared as a beverage through the same process as that of the preparation of the beverage of the fermentation yaguchi gate extract.

At this time, the bokbunja taste and taste is warm, and it acts on the nerves (肾经) and liver (肝经), strengthens the jinxin (肝肾), replenishes the jin (精) It has efficacy.

Omiza has five flavors of sweetness, sourness, bitterness, salty taste, and spicy taste. Among them, strong acidity, and contains ingredients such as isozindrin, gomitin, citral, malic acid and citric acid, and strengthens the heart, I use it as a tonic. It strengthens the pulmonary function, and it has the function of chinhae and geodam, and it helps to cure cough and thirst.

Gugija has little or no odor, and is known to be astringent and slightly sweet and has a known pharmacological action, which has been reported as non-specific immune enhancement, hematopoiesis, cholesterol lowering, anti-hepatic action, hypotension, hypoglycemia, .

It is known as a medicinal herb that is tasted and very strong and mainly protects the liver and kidneys, brightens the eyes, helps the sunshine and strengthens the kidney function. It is effective for men with sexual intercourse due to fragility of the kidneys, when semen flows by itself, and by the mungjeong (夢精). It strengthens the bones, strengthens the back strength, and weakens the kidneys and heals back and knees and sore.

The casualties are the fragrance, the flavor is a little bit spicy, the tongue is stimulating, the quality is warm, the kidneys are added to the stamina, men's sexual dysfunction and female sterility are used, and uterine circulation, trichomoniasis, Itching, fever, skin pruritus is effective.

4. Sensory Evaluation

The sensory evaluation of the fermented yam cabbage extract according to the present invention and the beverage containing the fermented yam cabbage extract according to the present invention were carried out by the 5 point scale method in comparison with the general yamancom dry extract without fermentation process, (5 points: Very good, 4 points: Good, 3 points: Average, 2 points: Poor, 1 point: Very poor)

bitter Bitter taste heat Sweet taste incense Overall likelihood Hibiscus tea extract 1.0 2.0 2.5 0.5 3 2.3 Fermented yamanco extract 4.0 4.0 4.0 3.5 3.5 4.0 Drinks containing fermented yam cabbage extract 4.5 4.5 4.0 4.5 4.0 4.5

According to the results, when the general casual door was extracted, the writing, pungent, and pungent flavor, which is unique to the casinos, remained unchanged. Therefore, when a beverage is produced by using the above-mentioned method, the unpleasant taste unique to the yuan line will remain, which will lower the preference of the beverage and masking even if added with other herbals or fruits, and the unique flavor of the yuan line can not be suppressed or improved .

On the other hand, when extracting the dried bean curd lees which have undergone the steaming and fermentation process, the use of the night leanings was suppressed and the spicy taste was suppressed, resulting in an evaluation of 4.0 or more from the panels. The sugar content produced by the fermentation process caused sweetness, . Therefore, the fermented Yukamon gate extract according to the present invention can solve the problem of the nasty taste inherent to the yuan gate, and the beverage utilizing the fermented Yasamanto extract can have an excellent flavor.

In addition, the beverage containing fermented yamgwanmun extract extracted from the fermented yamamunmoon with bokbunja, omija, etc. was highly evaluated in all evaluation items than the fermented yamgwanmun extract. This suggests that not only the fermented dishwasher but also the added flavor and aroma of the herbal medicines added together have improved the preference of consumers.

As a result, by providing the beverage utilizing the fermented yam kitchen door extract according to the present invention, anyone who is young and old can easily take the beverage containing the fermented yam door in daily life, and can enjoy not only the enhanced antioxidant activity, Can be taken together, and consumers can be prevented or cured from diseases of various lifestyle-related diseases.

Claims

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Vessel door is steamed at 100 ~ 150 ℃ for 15 ~ 30 minutes;
1 to 10 parts by weight of yeast is inoculated into 100 parts by weight of the cooked potatoes and fermented at a temperature of 35 to 40 DEG C and a humidity of 70 to 75% for 7 to 15 days so that the yeast growth rate becomes 90% or more;
Drying the fermented nightstand door, adding 1,000 parts by weight of water to 100 parts by weight of the nightstand door, and extracting the fermented nightstand door at 90 to 100 ° C for 5 to 15 hours.

A fermented yam Kwan-door extract prepared from the fermented yam cabbage extract preparation method of claim 2.

A fermented yam cabbage drink prepared from the fermented yam cabbage extract of paragraph 3.

5. The method of claim 4,
The fermentation further comprising 5 to 15 parts by weight of brambles, 5 to 15 parts by weight of caspases, 5 to 15 parts by weight of casualties, 1 to 10 parts by weight of humans, 1 to 10 parts by weight of omija and 3 to 12 parts by weight of jujube Business drink.

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3. The method of claim 2,
Further comprising the step of cooling the fermented pottery in an extraction tank for 5 to 10 hours immediately after the fermentation of the fermented pottery door.