KR101844369B1 - Plum tea composition for enhancing concentration and psychological stability and uses thereof - Google Patents

Abstract

The present invention relates to a green plum tea composition for concentration enhancement and mental stability, a health functional food product containing the composition for concentration enhancement and mental stability, a method of manufacturing a green plum tea for concentration enhancement and mental stability, and a green plum tea manufactured through the same. The composition of the present invention induces Absolute Alpha Power Spectrum (AA) and Absolute Slow Alpha Power Spectrum (ASA) to increase in a right prefrontal area, induces Relative Low Beta Power Spectrum (RLB) and Ratio of SMR to Theta (RST) to decrease in a left prefrontal area, and induces Spectral edge frequency 50% of alpha spectrum band (ASEF) to decrease in a right frontal lobe and a left prefrontal lobe, thereby bringing concentration enhancement and mental stability effects.

Description

[0001] The present invention relates to a plum tea composition for enhancing concentration and psychological stability,

The present invention relates to a method for preparing a plum tea composition for enhancing concentration and psychological stability, a health functional food for enhancing concentration and psychological stability comprising the plum tea composition, a method for producing a plum tea having concentration and psychological stabilizing effect, .

The sense of smell that the human perceives as smell is understood as the process of olfactory generation and transmission consisting of six steps. In the first stage, the odor molecules in the air enter the nostrils, and in the second stage, the nasal olfactory receptors recognize the odor molecules and transmit the data to the olfactory bulb through the nerve cell fibers. The data transmitted to the olfactory bulb are electrical stimuli. In the third step, electrical signals are transmitted from the olfactory bulb to the olfactory cortex along the olfactory cortex. In the fourth step, the signal from the olfactory nerve is transmitted to the orbital frontal cortex and the tonsil. In the fifth step, Signals are processed in the oropharyngeal cortex in the olfactory cognition process. In the sixth step, the smell related to the dangerous situation is signaled to cause fear in one direction.

The olfactory pathways mentioned above are well known up to the piriform cortex, but the projection into the cortex and their functional organization have not been clearly elucidated. The results of neurophysiologic studies using positron emission tomography (PET) and functional magnetic resonance imaging (fMRI) showed that sniffing for smell was primarily associated with gourd cortex and orbital frontal The smearing is known to be caused by the activation of the outer and the anterior parts of the orbital frontal gyre, and the gourd cortex, oropharyngeal cortex, 2004). Cerebral Cortical Activity by Directional Olfactory Stimulation: A Nonparametric Statistical Map Using Low Resolution Electromagnetic Tomography (LORETA). (Korean J Thorac Cardiovasc Surg 1999; Korean Neuroscience Society 22 (4): 334-339.).

The Brodmann area, which is related to the olfactory cortex in the cerebral cortex, is 28 and 34 in the middle cotyledons, and the olfactory experience is stored in memories. Especially, the smell has the strongest relationship among the senses and the olfactory experience lasts for one to several decades do. The olfactory region is related to the area that controls the emotions in the limbic system. In particular, one part is separated from the two synapses with the olfactory nerve cells, and the hippocampus is separated from the three synapses with the olfactory neurons. The information related to the smell is especially organized in the hippocampus . In the hippocampus, all events are converted into memories. When they are recalled, memories of watching movies are stored as anecdotal memories.

Olfactory memory is known to take place after taking a specific smell or eating a smell containing food, and it is known that human remembrance of a particular smell of food is closely related to the living area and its food culture (McClure SM, Li J , Tomlin D, Cypert KS, Montaque LM, and Montaque RP (2004) Neural correlates of behavioral preference for culturally familiar drings Neuron 44 (2): 379-387). For example, remembering the smell of various kinds of kimchi can be remembered only by those who have smelled the kimchi or have chewed it.

Plum is a weak alkaline food containing a large amount of beneficial nutrients such as citric acid and minerals, making the blood of the body slightly alkaline, and it is known that it acts on the blood of the body, such as blood circulation, tonic action, interpolation action, fatigue recovery, aging prevention and sterilization. The content of plum pulp is 90.1 g of water per 100 g of plum pulp, 0.7 g of protein, 0.5 g of lipid, 7.6 g of saccharides, 0.6 g of fiber, 0.5 mg of ash, calcium of 12 mg, phosphorus of 14 mg, iron of 0.6 mg, And 90.4 mg of organic acid. The composition of organic acid contained in plum varies depending on the cultivars. However, the content of malic acid decreases from 56 ~ 70% to 13 ~ 19% and the content of citric acid increases from 23 ~ 36% to 76 ~ 82% , And a small amount of tartaric acid, succinic acid, and catechinic acid.

It is known that citric acid, which is contained in a large amount in the plum, acts to dissolve lactic acid, which is the fatigue substance of our body, and to discharge it out of the body. In addition, the plum contains pyruvic acid component, which is known as a substance that elevates liver function. It contains a small amount of picric acid component that decomposes toxic substances accumulated in the human body, and is effective in preventing and treating diseases caused by food poisoning, Recently, the function of plums as anticancer foods has been highlighted and researches on them have been actively carried out. It is also known that plum contains catechin acid, which has strong detoxifying action and sterilizing effect, to increase intestinal bactericidal action to prevent inflammation and abnormal fermentation of the intestines.

Korean Patent No. 0799293 discloses a composition for extracting and extracting plums for treatment and prevention of dermatitis and Korean Patent No. 1216183 discloses a composition for health food using plum, .

As a result of analyzing EEG changes using the mucilage tea composition, the present inventors have found that the mucilage composition of the present invention has an AA (Absolute Alpha Power Spectrum) and an ASA (RLB) and Ratio (Ratio of SMR to Theta) in the left frontal lobe and ASEF (Spectral edge frequency 50% of the alpha spectrum band) in the right frontal lobe and left temporal lobe ), Thereby completing the present invention.

In order to solve the above problems, the present invention provides a concentrate-strengthening and psychological stabilizing plum tea composition containing, as an active ingredient, a concentrate obtained by mixing pickled plum, liquid fructose and citric acid and then concentrating the concentrate.

Further, the present invention provides a health functional food for enhancing concentration and psychological stability comprising the above-mentioned mucilage tea composition.

The present invention also relates to a method for preparing a sweet potato comprising the steps of: (a) mixing plums and sugar to prepare pickles per plum; (b) preparing a mixture by mixing pickles, liquid fructose and citric acid prepared in step (a); And (c) concentrating the mixture prepared in step (b). The present invention also provides a method for producing a plum tea having a concentration-strengthening effect and a psychological stabilizing effect.

Further, the present invention provides a plum tea having the concentration-strengthening and psycho-stabilizing effect produced by the above method.

The mucilage composition of the present invention induces an increase in AA and ASA in the right prefrontal cortex, induces a decrease in RLB and RST in the left frontal lobe, and a decrease in ASEF in the right frontal lobe and left temporal lobe, Strengthening and psychological stabilization effect can be obtained. In addition, the present invention can be used for the development of a health functional food which enhances concentration and induces a psychological stabilizing effect by adding the mucilage tea composition of the present invention to food.

FIG. 1 is a photograph showing a 10-20 international standard electrode attaching method showing a region where an electrode is attached to a human brain for EEG measurement.
FIG. 2 is a photograph showing an EGG cap placed on a subject's brain and measuring brain waves.
FIG. 3 shows a brain map mapping result showing an AA (Absolute Alpha Power Spectrum) change after a water tasting (left) and a plum tea tasting (right).
FIG. 4 shows a brain map mapping result showing the ASA (Absolute Slow Alpha Power Spectrum) change after the water tasting (left) and the plum tea tasting (right).
FIG. 5 shows a brain map mapping result showing the change of RLB (Relative Low Beta Power Spectrum) after a water tasting (left) and a plum tea tasting (right).
Fig. 6 shows the brain map mapping result showing the change of RST (Ratio of SMR to theta) after the water tasting (left) and the plum tea tasting (right).
FIG. 7 shows the brain map mapping results showing the ASEF (spectral edge frequency 50% of the alpha spectrum band) change after the water tasting (left) and the plum tea tasting (right).

In order to accomplish the object of the present invention, the present invention provides a concentrate-enhancing and psychological stabilizing plum tea composition containing concentrate, which is obtained by mixing seaweed, liquid fructose and citric acid and concentrating the plum, as an active ingredient.

In the mucilage tea composition of the present invention, the concentrate specifically contains 35 to 55% by weight of pickled plum, 44.4 to 64.4% by weight of liquid fructose, and 0.5 to 40% by weight of citric acid, which are mixed with 0.8 to 1.2: 0.7% by weight and then concentrated to 76-80 Brix. More specifically, 45% by weight of pickles and 54.4% by weight of liquid fructose mixed with 1: 1 weight ratio of plum and sugar, And 0.6% by weight of citric acid, and then concentrated to 78 Brix.

The meciller composition of the present invention induces an increase of AA (Absolute Alpha Power Spectrum) and ASA (Absolute Slow Alpha Power Spectrum) in the right prefrontal lobe, and the RLB (Relative Low Beta Power Spectrum) and the Ratio of SMR to RST Theta) and induces a decrease in ASEF (50% of the alpha spectrum band) in the right frontal and left temporal lobes, thereby enhancing concentration and enhancing psychological stability.

AA stands for the absolute power of the alpha wave and is in a state of relaxation and sense of stability. ASA refers to the absolute power of the slow alpha wave, which allows you to concentrate while feeling relaxed. In addition, RLB refers to the ratio of low beta waves in the whole, and beta waves appear when doing general work or conscious actions and are activated when there is mental activity. Therefore, reduction of beta waves stabilizes and relaxes the brain state, To increase comfort. The RST means the ratio of the SMR wave / theta wave in the whole, and the decrease in RST means that the ability of attention to surroundings is decreased. In addition, the decrease in ASEF means that the proportion of fast alpha waves in the entire EEG decreases, indicating an increase in stability and relaxation.

Further, the present invention provides a health functional food for enhancing concentration and psychological stability comprising the above-mentioned mucilage tea composition.

The health functional food may contain various nutrients, vitamins, minerals (electrolytes), synthetic and natural flavors, colorants and enhancers (cheese, chocolate etc.), pectic acid and its salts, alginic acid and its salts, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated drinks, and the like. It may also contain flesh for the production of natural fruit juices and vegetable drinks. These components may be used independently or in combination.

The health functional food of the present invention may contain various flavors or natural carbohydrates as an additional ingredient. The natural carbohydrates are sugar saccharides such as monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, polysaccharides such as dextrin and cyclodextrin, xylitol, sorbitol and erythritol. Examples of sweeteners include natural sweeteners such as tau martin and stevia extract, synthetic sweeteners such as saccharin and aspartame, and the like.

The present invention also relates to

(a) mixing plum and sugar at a weight ratio of 0.8-1.2: 0.8-1.2 to prepare pickles per plum;

(b) preparing a mixture by mixing 35 to 55 wt% of pickles, 44.4 to 64.4 wt% of liquid fructose, and 0.5 to 0.7 wt% of citric acid in the plum prepared in the step (a), based on the total weight of the mixture. And

(c) concentrating the mixture prepared in step (b) until the mixture has a Brix of 76 to 80 Brix.

The method for manufacturing a plum tea having the concentration strengthening effect and the psychological stabilizing effect of the present invention, more specifically,

(a) mixing plums and sugar at a weight ratio of 1: 1 to prepare pickles per plum;

(b) preparing a mixture by mixing 45 wt% of pickles, 54.4 wt% of liquid fructose, and 0.6 wt% of citric acid in the plum prepared in the step (a), based on the total weight of the mixture. And

(c) concentrating the mixture prepared in step (b) until it reaches 78 Brix.

The present invention also provides a plum tea having the concentration-enhancing and psychological stabilizing effect produced by the above-mentioned method.

Hereinafter, the present invention will be described in detail with reference to examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  1. Plum tea

(a) The plum removed from the seeds and the nipple was pulverized with a wet grinder, and the plum and sugar were mixed in a weight ratio of 1: 1, and the pickled plums were prepared.

(b) 45% by weight of pickles, 54.4% by weight of liquid fructose and 0.6% by weight of citric acid in the prepared plums prepared in step (a) were mixed to prepare a mixture.

(c) The mixture prepared in the step (b) was concentrated to 55 ± 1 ° C in a vacuum state (vacuum air pressure of 60 cmHg or higher) using a concentrator until the sugar content reached 78 ± 1 Brix.

Example  1. Analysis of Effect of Plum Tea on EEG

We measured the EEG by knowing how the tasting of the plum tea affected human brain activity. EEG measurements were performed on a total of 20 subjects, 10 of each male and female, in a laboratory of 32.4 m ^{2 in} which the noise was not mixed and the temperature was maintained at 23 ° C and 50% humidity. The brain waves were measured with the QEEG-64FX system (LXE3208, LAXTHA Inc. Korea). The EEG data of the subjects were measured using LAXTHA's data collection equipment and analysis program (Telescan). The left and right prefrontal cords (Fp1, Fp2, Fpz, Af3, Af4, Afz), left and right frontal lobes (F3, F4, F7, F8, Fz, Fc1, Fc2, Left and right temporal lobes (P3, P4, P7, P8, Cp1, Cp2, Cz, Pz), left and right temporal lobes (T3, T4, T7, T8, Cp5, Cp6) O1, O2, and Oz), and ground and reference electrodes were attached to the right and left earlobes, respectively (FIGS. 1 and 2). Subjects were measured for 45 seconds with eyes closed (no irritation) and with plum tea (with irritation).

Data processing through the EEG measurement of the plum tea was performed by extracting only the representative 30-second EEG signals among the subjects' EEG signals and performing batch processing of the brain waves. Then, SPSS (SPSS 23.0 version) To perform a corresponding sample T test.

Table 1 shows the types of EEG indicators for analyzing data on plums, and Table 2 shows the meanings of EEG indices.

Types of EEG indicators used in data analysis No. Analysis index Full name of EEG indicator Waveband (Hz) One AT Absolute Theta Power Spectrum 4 to 8 2 AA Absolute Alpha Power Spectrum 8-13 3 AB Absolute Beta Power Spectrum 13 to 30 4 AG Absolute Gamma Power Spectrum 30 to 50 5 AFA Absolute Fast Alpha Power Spectrum 11-13 6 ASA Absolute Slow Alpha Power Spectrum 8 ~ 11 7 ALB Absolute Low Beta Power Spectrum 12 to 15 8 AMB Absolute Mid Beta Power Spectrum 15-20 9 AHB Absolute High Beta Power Spectrum 20 ~ 30 10 RT Relative Theta Power Spectrum (4 to 8) / (4 to 50) 11 RA Relative Alpha Power Spectrum (8 to 13) / (4 to 50) 12 RB Relative Beta Power Spectrum (13 to 30) / (4 to 50) 13 RG Relative Gamma Power Spectrum (30 to 50) / (4 to 50) 14 RFA Relative Fast Alpha Power Spectrum (11 to 13) / (4 to 50) 15 RSA Relative Slow Alpha Power Spectrum (8 to 11) / (4 to 50) 16 RLB Relative Low Beta Power Spectrum (12 to 15) / (4 to 50) 17 RMB Relative Mid Beta Power Spectrum (15 to 20) / (4 to 50) 18 RHB Relative High Beta Power Spectrum (20 to 30) / (4 to 50) 19 RST Ratio of SMR to Theta (12 to 15) / (4 to 8) 20 RMT Ratio of Mid Beta to Theta (15 to 20) / (4 to 8) 21 RSMT Ratio of (SMR-Mid Beta) to Theta (12 to 20) / (4 to 8) 22 RAHB Ratio of Alpha to High Beta (8 to 13) / (20 to 30) 23 SEF50 Spectral Edge Frequency 50% 4 to 50 24 SEF 90 Spectral Edge Frequency 90% 4 to 50 25 ASEF Spectral Edge Frequency 50% of Alpha Spectrum Band 8-13

Meaning of EEG indices used in data analysis No. Analysis index meaning One AT Absolute power of theta wave (meditation, sleepy) 2 AA Absolute power of Alpha wave (relaxation, stability) 3 AB The absolute power of Beta waves (tension, arousal, activity, cognitive function) 4 AG Absolute power of the Gamma wave (highly cognitive or anxious, excited) 5 AFA Fast alpha Absolute power of wave (comfortable and immersive) 6 ASA Absolute power of Slow alpha wave (relaxation) 7 ALB Absolute power of the low beta wave, SMR parameter (caution or boundary) 8 AMB Mid beta wave absolute power (concentration, attention) 9 AHB High beta Absolute power (stress, mental load, tension) 10 RT Percentage of theta waves in total 11 RA The ratio of Alpha waves in total 12 RB The ratio of Beta waves in total 13 RG Percentage of Gamma waves in total 14 RFA The percentage of Fast Alpha waves in total 15 RSA Slow Alpha ratio in all 16 RLB The ratio of Low Beta waves in total 17 RMB Percentage of Mid Beta waves in total 18 RHB The ratio of High Beta waves in total 19 RST The ratio of SMR wave / Theta wave 20 RMT Mid Beta wave / Theta wave ratio 21 RSMT SMR ~ Mid Beta wave / Theta wave (EEG concentration indicator) 22 RAHB Alpha wave / High Beta wave (stable and relaxed) 23 SEF50 Median Frequency Brain activity (EEG) 24 SEF 90 Median Frequency Brain activity (mental stress, stress) 25 ASEF Alpha SEF50 (Comfort: Fast Alpha wave)

As a result of the EEG measurement for the plum blossom according to the present embodiment, Absolute Alpha Power Spectrum (ASA), Relative Low Beta Power Spectrum (RLB), Ratio of SMR to RST Theta) and ASEF (Spectral Edge Frequency 50% of Alpha Spectrum Band) were statistically significant ( p <0.05). The remaining 20 power spectra were not described in this embodiment because no difference was found.

1. Absolute Alpha Power Spectrum (AA)

The AA index indicates the stable state of the brain in the EEG frequency range from 8 Hz to less than 14 Hz. It has been reported that when the AA index increases, creative thinking and ideas occur. The AA mean value of EEG analysis was statistically significant ( p <0.05).

2. Absolute Slow Alpha Power Spectrum (ASA) Indicator

The ASA indicator is a slow alpha (8 to 10 Hz) wave that appears when you are at rest or when you are a bit sleepy, and you are at rest and concentrating on activity at any time. The mean value of RLB, which is an indicator of EEG analysis, increased statistically significantly ( p <0.05).

3. RLB (Relative Low Beta Power Spectrum) Indicator

The RLB index is the absolute power ratio of the low beta band to the absolute power of the entire frequency domain in the EEG spectrum, which is the spectrum value obtained by dividing the low beta wave region (12 to 15 Hz) by the entire frequency region (4 to 50 Hz) . The mean value of RLB, which is an indicator of EEG analysis, decreased statistically significantly ( p <0.05).

4. Ratio of SMR to theta (RST)

The RST index refers to the spectral value obtained by dividing the SMR wave field (12 to 15 Hz) by the theta wave field (4 to 8 Hz) with the SMR / theta ratio in the EEG spectrum and is used as an EEG analysis index do. The mean value of RST as an indicator of EEG decreased statistically significantly (p <0.05).

5. ASEF (Spectral Edge Frequency 50% of Alpha Spectrum Band)

The ASEF index is an alpha wave of SEF50, which is known to be a comfortable EEG index. The mean value of ASEF, which is an indicator of EEG analysis, decreased statistically by tasting the plum tea ( p <0.05).

Based on the above results, it was found that the tasting of the plum tea of the present invention induces the change of the brain waves, thereby enhancing the concentration and inducing the psychological stability.

Claims (7)

35 to 55% by weight of pickled plum, 44.4 to 64.4% by weight of liquid fructose and 0.5 to 0.7% by weight of citric acid, mixed with plum and sugar at a ratio of 0.8 to 1.2: 0.8 to 1.2, (RLB) and Ratio (RST) in the left frontal lobe. In the left frontal lobe, RLB (Relative Low Beta Power Spectrum) and RST SMR to theta) and decreasing ASEF (50% of the alpha spectrum band) in the right frontal and left temporal lobes.
delete delete A health functional food for enhancing concentration and psychological stability comprising the plum tea composition according to claim 1.
The composition according to claim 4, further comprising at least one compound selected from the group consisting of vitamins, minerals, flavors, colorants, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloid thickening agents, pH adjusting agents, stabilizers, preservatives, glycerin, And a carbonating agent used in a carbonated beverage. &Lt; Desc / Clms Page number 24 &gt;
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