KR102011016B1 - Composition having the function of both anti-oxidation and immunity - Google Patents

Abstract

The present invention relates to a composition having antioxidant and immune function. The composition having an antioxidant and immune function according to the present invention includes a coffee bean extract, wherein the coffee bean extract is extracted by performing the process of germinating the coffee beans by sprinkling the sulfur-containing water, the coffee beans extract It can be included as an active ingredient to provide a composition having antioxidant and immune functions.

Description

COMPOSITION HAVING THE FUNCTION OF BOTH ANTI-OXIDATION AND IMMUNITY

The present invention relates to a composition having antioxidant and immune function.

Recently, studies on the antioxidant activity and immune system regulation action on the human body for natural extracts are actively made.

The demand for safe natural products that can minimize side effects from chemicals is increasing year by year, and natural products related to antioxidant activity and immune regulation can be very important materials for food, cosmetics and pharmaceutical development.

Conventionally, as a natural product, baekbaekpi (mulberry bark), shiitake mushrooms, etc. have been studied as an immune enhancer, star starfish, ganoderma lucidum, situation mushrooms as an anticancer supplement. In recent years, licorice, licorice component glycidine (glycyrrhizin), sea cucumber, ungdam component UDCA and the like are being studied as a cell differentiation material.

The development of immunomodulators using these natural materials has attracted the attention and interest of many people because they can safely treat cancer or chronic inflammatory diseases without side effects.

On the other hand, studies to suppress or alleviate the irritating and bitter taste peculiar to alcoholic beverages have been continuously conducted.

Among these methods, there is a method of increasing sweetness to alleviate unpleasant taste. For example, there is a method of preparing an alcoholic beverage by adding a sugar such as sucrose or a sweetener such as aspartame or stevioside. However, this method increases the desired effect as the amount of sugar or sweetener is increased, but the increase of these additives can bring negative functions to the intrinsic function and taste of alcoholic beverages. This is limited.

Therefore, the technique for solving such a problem was proposed like patent document 1.

The technique proposed in Patent Literature 1 relates to an alcohol stimulating odor masking agent composed of an ester represented by a specific chemical formula.

However, such a method may change or harm the inherent flavor of a particular alcoholic beverage, so that its use is limited, and in addition, there is a problem in that it cannot stimulate the purchaser's desire to buy due to its lack of functionality.

Therefore, there is an urgent need for a technology for a natural extract having antioxidant and immune function and an alcoholic beverage containing the same.

Patent Document 1: Japanese Unexamined Patent Publication No. 1996-187277

The present invention, to solve the problems of the prior art, as a natural extract to suppress or alleviate the unique irritating and bitter taste of alcoholic beverages in the manufacture of alcoholic beverages, including coffee beans extracts, the coffee beans extracts are sulfur water By spraying during the germination of the coffee beans to confirm that it can exhibit the antioxidant and immune efficacy of the coffee beans extract, to provide a composition having antioxidant and immune functions.

The present invention comprises the steps of preparing and washing the mineral sulfur; Grinding the prepared mineral sulfur to 0.5 μm or less; And it provides a composition having an antioxidant and immune function comprising the coffee beans extract using the sulfur sulfur water prepared by the sulfur sulfur production method comprising the step of mixing the ground mineral sulfur with purified water as an active ingredient.

In another aspect, the present invention, the coffee beans extract, the first step of watering the emperor water in the coffee beans for germinating the coffee beans; A second step of obtaining the germinated coffee beans through the dehydrated process after washing the germinated coffee beans with purified water; A third step of drying and roasting the obtained germinated coffee beans and then grinding them; And extracting from the ground coffee bean extracting method comprising the fourth step of extracting the crushed germinated coffee with water of 100 to 150 to obtain coffee beans extract. It provides a composition having antioxidant and immune function.

In addition, the present invention, the sulfur-containing water is an antioxidant containing a coffee beans extract using the sulfur water as an active ingredient, characterized in that 99.5% to 99.9% by weight purified water and 0.1% to 0.5% by weight of ground mineral sulfur And compositions having immune function.

In addition, the present invention, the coffee beans extract is an effective coffee beans extract using sulfur water, characterized in that at least one selected from the group consisting of fermented extracts, germinated extracts, ripening extracts, hot water extracts and sulfur extracts of the coffee beans It provides a composition having antioxidant and immune function comprising as a component.

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The composition having an antioxidant and immune function according to the present invention includes a coffee bean extract, wherein the coffee bean extract is extracted by performing the process of germinating the coffee beans by sprinkling the sulfur-containing water, the coffee beans extract It can be included as an active ingredient to provide a composition having antioxidant and immune functions.

Hereinafter, the composition having the antioxidant and immune function according to the present invention will be described in detail, but the scope of the composition having the antioxidant and immune function is not limited by the following description.

The present invention relates to a composition having antioxidant and immune function.
More specifically, the present invention relates to a composition having antioxidant and immune function comprising the coffee bean extract as an active ingredient.

As used herein, the term 'coffee bean extract' refers to a coffee bean ground after crushing with respect to the germinated coffee beans obtained through fermentation or germination through a watering process for coffee beans or coffee beans (coffee beans). It may be an extract obtained by hot water extraction.

The coffee bean extract according to the present invention can be obtained by spraying using emperor water.

As used herein, the term 'sulfur water' may refer to sulfur water after diluting sulfur with purified water and additionally removing the harmful heavy metals, such as toxic sulfur water or legal sulfur water. It may have a similar meaning.

Preparing the sulfur water by washing mineral sulfur; Grinding the prepared mineral sulfur to 0.5 μm or less; And it can be prepared by the method of producing sulfur water containing the step of mixing the crushed mineral sulfur with purified water.

When the mineral sulfur is first collected, since the foreign matter contains a lot of foreign matters, the inclusion of foreign matters can be minimized through the washing process.

After the mineral sulfur is washed, the washed mineral sulfur may be pulverized into fine powder of about 0.5 μm or less, about 0.25 μm or less, or about 0.1 μm or less.

The size means the length of the mineral sulfur particle diameter of 1, the smaller the particle diameter is easier to absorb in the sprinkling process for the coffee beans in the sprinkling process to be described later can be carried out a more efficient coffee bean germination process.

In addition, the step of mixing the pulverized mineral sulfur with purified water may be mixed with the amount of purified water required to remove the toxicity of the pulverized mineral sulfur. The amount of the purified water is not particularly limited, but for example, 99.5% to 99.9% by weight of purified water and 0.1% to 0.5% by weight of ground mineral sulfur; 99.75 wt% to 99.9 wt% purified water and 0.1 wt% to 0.25 wt% of ground mineral sulfur; Or 99.8% to 99.9% by weight of purified water and 0.1% to 0.2% by weight of ground mineral sulfur.

When mixed in a mixing ratio of purified water and crushed mineral sulfur in the above range, the prepared sulfur water is not toxic at all and can maximize the antioxidant and immune function against coffee beans.

The coffee bean extract may be performed through a coffee bean extraction method.

The coffee bean extraction method may include a first step of spraying the prepared sulfur water in coffee beans for germinating the coffee beans.

The sprinkling process is not particularly limited, but may include, for example, a process performed by supplying three times over four to five times a day, and the coffee beans in a somewhat germinated state four times a day. It may further include a step of supplying for two days over five times.

The coffee beans extraction method may include a second process of obtaining the germinated coffee beans through the dehydration process after washing the germinated coffee beans with purified water.

In the case of sprouted coffee beans, foreign matter may be additionally included by the watering process in the first step, and it is preferable to wash with purified water.

After the washing, the dehydration process must be separately performed for the roasting process to be described later.

The coffee bean extraction method includes a third step of drying and roasting the obtained germinated coffee beans and then grinding them.

In the case of germinated coffee beans which have been removed to some extent through the dehydration process in the second process, the germinated coffee beans for roasting may be prepared by separately performing a drying process before performing the roasting process.

The drying conditions are not particularly limited, but may be performed by, for example, about 70 to 80 to about 5 to 10 minutes of natural drying or a drying process in which heat is applied.

The dried germinated coffee beans may be carried out through a roasting process and a roasting process, in which case a roasting machine may be used.

The germinated coffee beans after roasting may be obtained through the grinding process coffee beans.

The coffee bean extraction method may include a fourth step of extracting the ground germinated coffee by boiling water extraction with water of 65 ℃ to 120 ℃, 70 ℃ to 110 ℃ or 80 ℃ to 100 ℃.

When water having a temperature in the above-described range is used, extraction of more ground coffee beans can be easily and efficiently performed.

The coffee bean extract is not particularly limited, but may be, for example, coffee bean extract using the sulfur content, characterized in that the germination extract of the coffee beans.

The present invention also relates to an alcoholic beverage comprising the composition having the antioxidant and immune function.

The alcoholic beverage is a composition having an antioxidant and immune function comprising the coffee beans extract using the sulfur content as an active ingredient; And liquids with alcoholic powers.

The alcohol content of the liquid may range from about 10 degrees to 30 degrees, and preferably has an alcohol content of about 20 degrees.

The mixing ratio of the composition having an antioxidant and immune function and the alcohol content including the coffee beans extract as an active ingredient is not particularly limited, for example, the content of the coffee beans extract is 20 degrees It may be about 1 to 10 parts by weight, about 2 to 9 parts by weight or about 2 to 8 parts by weight based on 100 parts by weight of the liquid, when mixed in the mixing ratio of the above range, more to the bitter taste of alcohol Masking is possible, and the efficiency of the antioxidant and immune function of the coffee bean extract itself can be maximized.

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, these examples are for illustrative purposes only and the scope of the present invention is not limited to these examples.

[ Production Example  One] Coffee beans  Preparation of Extract 1

Wash, dry and roast the germinated coffee beans which were sprinkled by sprinkling 4 to 5 times a day of sulfur water mixed with 0.2 wt% of 0.5 μm ground mineral sulfur and 99.8 wt% of purified water while spreading the coffee beans. After crushed crushed germinated coffee beans were obtained.

Thereafter, the ground germinated coffee beans were extracted by adding water at a temperature of 100 ° C.

[ Example  One]

The coffee bean extract (A) obtained from Preparation Example 1 was obtained.

[ Example  2]

In Preparation Example 1, the coffee bean extract (B) obtained through the same process was obtained except that the sulfur-containing water mixed with 0.1 wt% of 0.3 μm of crushed mineral sulfur and 99.9 wt% of purified water was sprayed.

[ Example  3]

In Preparation Example 1, the ground sprouted coffee beans were added to water at a temperature of 150 ° C. to obtain a coffee bean extract (C) obtained through the same process except for extraction.

[ Comparative example  One]

In Preparation Example 1, except that 0.6 μm of crushed mineral sulfur was used in the manufacturing process of sulfur-containing water, coffee bean extract (D) obtained through the same process was obtained.

[ Comparative example  2]

In Preparation Example 1, except that the tap water was used instead of purified water to obtain a coffee bean extract (E) obtained through the same process.

[ Comparative example  3]

In Preparation Example 1, except that the use of alkaline water rather than purified water to obtain a coffee bean extract (F) obtained through the same process.

[ Comparative example  4]

In Preparation Example 1, except that saline instead of purified water was used to obtain a coffee bean extract (G) obtained through the same process.

[ Comparative example  5]

In Preparation Example 1, coffee bean extract (H) obtained through the same process was obtained except that sulfur powder containing 0.6 wt% of ground mineral sulfur and 99.4 wt% of purified water was used.

[ Comparative example  6]

In Preparation Example 1, coffee bean extract (I) obtained through the same process was obtained except that sulfur powder containing 0.05 wt% of ground mineral sulfur and 99.95 wt% of purified water was used.

[ Comparative example  7]

In Preparation Example 1, except that the ground germinated coffee beans were extracted by adding water at a temperature of 90 ℃ coffee beans extract (J) obtained through the same process was obtained.

[ Comparative example  8]

In Preparation Example 1, the coffee bean extract (K) obtained through the same process was obtained except that the ground germinated coffee beans were extracted by adding water at a temperature of 160 ° C.

When the extract extraction method for the Examples 1 to 3 and Comparative Examples 1 to 8 are divided as shown in Table 1 below.

division Crushed minerals
Sulfur diameter
(Unit: μm) Crushed minerals
Sulfur content
(Unit: weight%) Emperor water manufacturing
Solution and content
(Unit of content: weight%) At the time of hot water extraction
Water temperature
(Unit: ℃) A extract 0.5 0.2 Purified Water / 99.8 100 B extract 0.3 0.1 Purified Water / 99.9 100 C extract 0.5 0.2 Purified Water / 99.8 150 D extract 0.6 0.2 Purified Water / 99.8 100 E extract 0.5 0.2 Tap water / 99.8 100 F extract 0.5 0.2 Alkaline water / 99.8 100 G extract 0.5 0.2 Saline / 99.8 100 H extract 0.5 0.6 Purified Water / 99.4 100 I extract 0.5 0.05 Purified Water / 99.95 100 J extract 0.5 0.2 Purified Water / 99.8 90 K extract 0.5 0.2 Purified Water / 99.8 160

Antioxidant and immune function for each of the extracts extracted in the conditions of Table 1 were measured.

Specific antioxidant and immune function measurement method is as follows.

[ Experimental Example  1-measure antioxidant efficacy]

(1) Determination of Total Phenolic Content

0.5 ml of 50% Foiln-Ciocalteu's phenol reagent was added to 1 ml of each extract and allowed to react at room temperature for 3 minutes. The reaction solution was mixed with 1 ml of saturated Na 2 CO 3 solution and 7.5 ml of distilled water in that order and allowed to stand for 30 minutes, followed by centrifugation at 12,000 rpm for 10 minutes. The supernatant was removed, transferred to a 96 well plate, and the absorbance was measured at 760 nm. The total polyphenol content was calculated from the calibration curve using gallic acid as a standard and GAE (gallic acid equivalent) / g was used as the unit of measurement.

(2) Determination of Total Flavonoid Content

Flavonoid content was measured using the method of Nieva Moreno. To 0.5 ml of the mixture of 0.1 ml of each sample and 0.9 ml of 80% ethanol, 0.1 ml of 10% aluminum niatate, 0.1 ml of 1M potassium acetate and 4.3 ml of 80% ethanol were added to the mixture for 40 minutes at room temperature, and the absorbance was measured at 415 nm. The content was calculated from the standard curve using.

[ Experimental Example  2-measuring immune efficacy]

(1) Immune-linked cytokine measurement

Luminex was used to measure immune-directed cytokines in RAW 264.7 cells. RAW 264.7 cells were aliquoted into 5 × 10 cells / well in a 12 well plate. After incubation for 24 hours, the samples were treated in concentrations of 1 μg / ml, 10 μg / ml, 100 μg / ml and LPS 1 μg / ml for 24 hours in an incubator (37 ° C., 5% CO). . After centrifugation, the supernatant was measured for IL-1β, IL-6, and TNF-α.

(2) cytotoxicity measurement

RAW 264.7 cells were cultured in 96 well plates at 2 × 10 ⁴ cells / well for 24 hours. After incubation, the cells were replaced with fresh culture medium, and the samples were treated at concentrations of 1 µg / ml, 10 µg / ml and 100 µg / ml, respectively, and cultured again for 24 hours. After incubation, 10 μl of WST solution was added and reacted in an incubator (37 ° C., 5% CO 2) for 30 minutes. After the reaction, the change in absorbance was measured at 450 nm to determine cell viability of the control group.

Measurement results for the antioxidant efficacy and immune efficacy measured from each of Experimental Example 1 and Experimental Example 2 are as shown in Table 2 below.

division Antioxidant function Immune function A extract ++ ++ B extract ++ + C extract ++ + D extract + - E extract - + F extract - + G extract - + H extract - + I extract + - J extract + - K extract + - +: Effective
++: Excellent efficacy
-: No effect

As can be seen in Table 2, the composition having the antioxidant and immune function according to the present invention includes only the coffee bean extract obtained by sprinkling sulfur-mixed sulfur at a specific content ratio, the antioxidant and immune efficacy At the same time there is an excellent effect.

[ Example  4]

An alcoholic beverage was prepared by mixing 1 part by weight of the coffee bean extract made from Preparation Example 1 and 100 parts by weight of the liquid having an alcohol content of 20 degrees.

[ Example  5]

An alcoholic beverage was prepared by mixing 10 parts by weight of the coffee bean extract made from Preparation Example 1 and 100 parts by weight of the liquid having an alcohol content of 20 degrees.

[ Comparative example  9]

An alcoholic beverage was prepared by mixing 0.5 parts by weight of the coffee bean extract made from Preparation Example 1 and 100 parts by weight of the liquid having an alcohol content of 20 degrees.

[ Comparative example  10]

An alcoholic beverage was prepared by mixing 11 parts by weight of the coffee bean extract made from Preparation Example 1 and 100 parts by weight of the liquid having an alcohol content of 20 degrees.

[ Comparative example  11]

An alcoholic beverage was prepared by mixing 5 parts by weight of the coffee bean extract made from Preparation Example 1 and 100 parts by weight of the liquid having an alcohol content of 60 degrees.

[ Comparative example  12]

An alcoholic beverage was prepared by mixing 1 part by weight of the coffee bean extract made from Preparation Example 1 and 100 parts by weight of the liquid having an alcohol content of 10 degrees.

The functional evaluation test for each alcoholic beverage prepared from Examples 4 to 5 and Comparative Examples 9 to 12 was carried out, and the results are shown in the following [Table 3].

The sensory evaluation test was conducted to 20 people, in particular, the upper and lower grades were divided according to the preference according to the bitter taste.

division Sensory evaluation result Example 4 OO Example 5 O Comparative Example 9 △ Comparative Example 10 X Comparative Example 11 XX Comparative Example 12 △ OO: If the "Priority" rating is 15 or more
O: If the preference "top" is 10 or more
(Triangle | delta): When the preference "upper" is 5 or more and the preference "medium" is 10 or more
X: If the preference "Low" is 10 or more
XX: If the preference "lower" is 15 or more

As can be seen in Table 3, the composition having the antioxidant and immune function according to the present invention, when mixed with the alcohol liquid in a specific content ratio, can neutralize the bitter taste of the alcohol, so that better flavor and taste It is possible to prepare an alcoholic beverage having.

The foregoing description of the application is intended for illustration, and it will be understood by those skilled in the art that the present invention may be easily modified in other specific forms without changing the technical spirit or essential features of the present application. Therefore, it should be understood that the embodiments described above are exemplary in all respects and not restrictive. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined form.

The scope of the present application is indicated by the following claims rather than the above description, and it should be construed that all changes or modifications derived from the meaning and scope of the claims and their equivalents are included in the scope of the present application.

Claims (5)

Preparing by washing mineral sulfur;
Grinding the prepared mineral sulfur to 0.5 μm or less; And
By using the sulfur water prepared by the sulfur water production method comprising the step of mixing the milled mineral sulfur with purified water,
Spread the turmeric water with 99.9% by weight and 99.8% by weight of 0.3 or 0.5 µm of ground mineral sulfur, 0.1% or 0.2% by weight, respectively, while spreading the coffee beans. A composition having an antioxidant and immune function, comprising a coffee bean extract extracted by washing, drying and roasting the ground germinated coffee beans, added to water at a temperature of 100 ° C. or 150 ° C., for the germinated coffee beans that are germinated.



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