KR102078178B1 - Method for manufacturing composition using wood-cultivated ginseng and Schisandra chinensis, and composition manufactured by the same - Google Patents

Abstract

The present invention relates to a method for preparing a composition using wood-cultivated ginseng and Schisandra chinensis, and a composition prepared thereby and, more specifically, to a method for preparing a composition using wood-cultivated ginseng and Schisandra chinensis, configured to prepare a composition by blending a Schisandra chinensis sugar extract, honey, and purified water with a mixture in which a wood-cultivated ginseng extract obtained by extracting fermented wood-cultivated ginseng in hot water, a Schisandra chinensis extract obtained by extracting Schisandra chinensis in hot water, and Schisandra chinensis syrup are mixed, and to a composition prepared thereby. According to the present invention, a beverage composition prepared according to the method for preparing a composition using wood-cultivated ginseng and Schisandra chinensis is a liquid composition, thereby helping a consumer to conveniently intake wood-cultivated ginseng. In addition, repulsion caused by a unique bitterness from wood-cultivated ginseng during intake of the same can be resolved by Schisandra chinensis, and various effects such as promotion of digestion, an antioxidative effect, and enhancement of internal body immunity which are provided by Schisandra chinensis and wood-cultivated ginseng can be provided to consumers.

Description

Method for manufacturing composition using wood-cultivated ginseng and Schisandra chinensis, and composition manufactured by the same

The present invention relates to a method for preparing a composition using goat ginseng and Schisandra chinensis, and a composition prepared by the same, and more particularly, a mixture of Goyang ginseng extract obtained by hydrothermal extraction of fermented goat ginseng and Omi tea extract obtained by hydrothermal extraction of Schisandra chinensis and Schizandra chinensis. The present invention relates to a method for producing a composition using goats ginseng and schisandra chinensis to formulate a beverage composition by mixing honey and purified water.

Panax ginseng CA Meyer has been used as a medicinal herb and can be divided into wild ginseng, cultivated ginseng, and San-yang-sam grown in habitats such as mountains. have. The goat was previously called Chang-nwae-sam.

Recently, various processing methods and products have been introduced to make it easy to ingest these three types, but these products mainly use ginseng and red ginseng, and most of them use ginseng grown in pesticides, fertilizers, and shades in fields. It is cultivated at high altitudes of more than 500 meters above sea level, and less nutritious than mountain ginseng, which is a crop that must be supported by the natural environment such as adequate sunshine, humidity, and cool temperature.

However, research on the processing method for these goats and their use of goats has not been actively conducted.

In addition, in order to alleviate the bitterness peculiar to the three types of products, products using various types of compounds containing various synthetic additives such as various sugars are mainly used. Since these sugars or synthetic additives are not beneficial to health, they have the medicinal effects of the third type. There is a problem of deterioration.

Korea Patent Registration No. 10-1035711

The present invention provides a beverage composition using goat's ginseng to easily ingest environmentally friendly goat's ginseng, while adding Schizandra chinensis to the beverage composition using goat's ginseng, while relieving the discomfort caused by the unique bitter taste of goats. The purpose of the present invention is to provide a composition for drinks using goat ginseng and Schisandra chinensis for health.

According to an embodiment of the present invention, a method for preparing a composition using goats ginseng and Schisandra chinensis is prepared by adding a fermented goats ginseng to purified water and filtering the first extract obtained by hot water extraction. Preparing a Schizandra chinensis extract by filtering the extract, and preparing a Schizandra chinensis extract consisting of the stock solution obtained by filtering the second Schizandra chinensis after mixing with a second Schizandra chinensis sugar, and then filtering the second Schizandra chinensis extract; And blending honey and purified water to a mixture of Schizandra chinensis extract and stirring to prepare a composition.

As an example related to the present invention, preparing the goat goat extract may include preparing 10 to 20 times the purified water of the fermented goats ginseng, and adding the fermented goats ginseng to the purified water for 6 hours at 90 ° C. to 100 ° C. It may include the step of preparing a first extract by extracting hot water for 8 hours and filtering the first extract to prepare the goat goat extract.

As an example related to the present invention, the preparing of the Schizandra chinensis extract may include preparing 9 to 11 times the purified water of the first Schizandra chinensis and putting the first Schizandra chinensis into the purified water at 90 ° C. to 100 ° C. 6 hours to 8 hours from hot water extraction to prepare a second extract and the second extract may comprise the step of preparing the Schizandra extract by filtering the second extract.

As an example related to the present invention, preparing the Schisandra chinensis comprises washing the second Schisandra chinensis, and mixing the second Schisandra chinensis and the sugar at a weight ratio of 1: 1 to 2 for 70 days to 90 days. It may include the step of preparing a matured product aged at 15 ℃ or less and preparing the Omija blue consisting of only the stock solution by filtering the Schizandra chinensis contained in the aged.

As an example related to the present invention, the composition is 10 wt% to 30 wt% of the Schizandra chinensis extract, 3 wt% to 10 wt% of the Goatsam extract, 10 wt% to 20 wt% of the Schizandra chinensis extract, and 3 wt% to the honey. 7 wt%, the purified water may be characterized in that the composition of 40% by weight to 70% by weight.

The composition according to the embodiment of the present invention may be prepared according to the above-described composition manufacturing method.

The composition for a beverage prepared according to the method for preparing a composition using goat ginseng and Schisandra chinensis according to the present invention is composed of a liquid composition, which not only supports the consumption of goat ginseng for the user's convenience, but also has a unique bitter taste that occurs in goat ginseng when ingested. While relieving the rejection caused by Schizandra chinensis, it has the effect of providing consumers with various effects such as digestion, antioxidant, and boosting immunity provided by Schizandra chinensis and goats.

1 is a flow chart of a method for producing a composition using goat and ginseng in accordance with an embodiment of the present invention.
Figure 2 is a flow chart showing a method for producing a fermented wild ginseng according to an embodiment of the present invention.
Figure 3 is a view showing the physicochemical characterization of the composition for the beverage prepared according to the method for producing a composition using goat ginseng and Schizandra according to an embodiment of the present invention.
4 is a view showing a saponin content analysis result of the composition for a beverage prepared according to the method for preparing a composition using goat ginseng and Schizandra according to an embodiment of the present invention.
5 is a view showing the results of the analysis of xanthrin and high mycin content of the composition for a beverage prepared according to the method for preparing a composition using goat and ginseng in accordance with an embodiment of the present invention.
Figure 6 is a view showing the antioxidant capacity measurement results of the composition for the beverage prepared according to the composition preparation method using goat ginseng and Schisandra chinensis according to an embodiment of the present invention.
Figure 7 is a view showing the cytotoxicity measurement results of the beverage composition prepared according to the method for preparing a composition using goat ginseng and Schizandra according to an embodiment of the present invention.
8 is a view showing a result of measuring the inflammatory effect of the composition for a beverage prepared according to the method for preparing a composition using goat ginseng and Schizandra according to an embodiment of the present invention.
9 is a view showing the results of the nutritional analysis of the composition for the beverage prepared according to the method for producing a composition using goat ginseng and Schizandra according to an embodiment of the present invention.

It should be noted that the technical terms used in the present invention are merely used to describe specific embodiments, and are not intended to limit the present invention. In addition, the technical terms used in the present invention should be interpreted as meanings generally understood by those skilled in the art unless the present invention is defined in a different meaning in the present invention, and excessively comprehensive It shall not be construed in the sense of or in the sense of being excessively reduced. In addition, when a technical term used in the present invention is an incorrect technical term that does not accurately express the spirit of the present invention, it should be replaced with a technical term that can be properly understood by those skilled in the art. In addition, the general terms used in the present invention should be interpreted as defined in the dictionary or according to the context before and after, and should not be interpreted in an excessively reduced sense.

Also, the singular forms used in the present invention include the plural forms unless the context clearly indicates otherwise. Terms such as “consisting of” or “comprising” in the present invention should not be construed as necessarily including all of the various components or steps described in the present invention, and some of the components or some steps may not be included. It should be construed that it may further include, or further include, additional components or steps.

In addition, terms including ordinal numbers such as first and second used in the present invention may be used to describe components, but the components should not be limited by the terms. The terms are used only to distinguish one component from another. For example, without departing from the scope of the present invention, the first component may be referred to as the second component, and similarly the second component may be referred to as the first component.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings, and the same or similar components will be given the same reference numerals regardless of the reference numerals and redundant description thereof will be omitted.

In addition, in describing the present invention, when it is determined that the detailed description of the related known technology may obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, it should be noted that the accompanying drawings are only for easily understanding the spirit of the present invention and should not be construed as limiting the spirit of the present invention by the accompanying drawings.

Hereinafter, a method for preparing a composition using goat and ginseng according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart showing a method for producing a composition using goat ginseng and Schisandra chinensis according to an embodiment of the present invention.

First, a fermented goat's ginseng is prepared, and the fermented goat's ginseng is put into purified water to filter the first extract extracted by hot water to prepare a goat's extract (S1).

At this time, the preparation process of the goat goat extract is described in more detail, to prepare purified water 10 times to 20 times the weight of the fermented goat ginseng, and put the fermented goat ginseng in the purified water for 6 hours to 8 hours at 90 ℃ ~ 100 ℃ It can be extracted to prepare a first extract.

Next, the first extract may be filtered to prepare and prepare the goat goat extract.

At this time, the manufacturing process of the fermented goat's ginseng used in the preparation of the goat's goat extract will be described with reference to FIG.

As shown, the roots of goats are washed with water once to five times (typically three times). At this time, the goat ginseng (or the roots of goats) may be in a state that the product is abnormal through the appearance test, deterioration test, corruption test, foreign matter test, etc. (S310).

Thereafter, the washed goat's roots are increased (or steamed) at 90 ° C. to 100 ° C. (typically 95 ° C.) for 50 minutes to 70 minutes (typically 60 minutes) (S320).

Thereafter, the roots of the increased (or steamed) goats are aged at 70 ° C. to 80 ° C. (typically 75 ° C.) for three to five days (typically four days).

In addition, the cooking process (S320) and the aging process is repeated 3 to 5 times (S330).

Thereafter, the roots of goats ginseng repeated three to five times the steaming process and ripening process is hot-air dried for 2 days to 3 days at 55 ℃ ~ 60 ℃ (S340).

Thereafter, after inoculating (adding) 2% to 5% (v / v) of lactic acid bacteria including Lactobacillus plantarum P1201 and Lactobacillus brevis BNK484 to the roots of the hot-dried goats, 45 hours to 52 hours (typically 48 hours). Fermented goat's ginseng is prepared (or prepared).

At this time, the lactic acid bacteria are cultured for 45 hours to 50 hours (typically 48 hours) at 35 ℃ ~ 40 ℃ (typically 37 ℃) strains Lactobacillus plantarum P1201, Lactobacillus brevis BNK484 strain, etc. in malt medium (not shown) Each culture medium (or lactic acid bacteria) can be prepared (S350).

The fermented goat's ginseng prepared as described above may be pulverized into a powder form of 60 mesh to 100 mesh through a grinder (not shown) to be used in the production process of the goat goat extract.

In the embodiment of the present invention, but the production of the fermented goats ginseng using the roots of goats, but is not limited to this, in addition to the roots of the goats ginseng to produce the fermented goats ginseng using the stem, body, etc. It may be.

The mountain ginseng (山 養 蔘) refers to ginseng (including dried ones) produced without installing an artificial facility such as a light shielding film in a mountain area.

In addition, the main components of ginseng generally known in terms of ingredients and efficacy are 12% to 16% of nitrogen-containing components, and 3% to 6% of saponin components known to have high pharmacological effects. And minerals.

Among the various active ingredients of ginseng, saponin is the main pharmacological action.

Saponin (saponin) is a general term for the tritelpene and steroid glycosides widely distributed in the plant system, but was previously known as a non-nutritive substance, but began to be spotlighted as a bioactive substance, as the anti-cancer, antioxidant, and cholesterol-lowering effects were found.

It has been used as a cardiac medicine or diuretic in oriental medicine. Especially, ginseng saponin has a unique chemical structure that is different from the saponin found in other plants, and its pharmacological effect is also unique, meaning 'Ginseng Glycoside'. (Ginsenoside), commonly known as

Goat ginseng saponin content is 3.25% in the ratio of protopanaxadiol group (RD) and protopanaxtriol group (RT), which is known to be higher than 2.45% of 4 year old ginseng and 2.18% of 6 year old ginseng. Especially, in the ratio of ginsenoside Rb1 and ginsenoside Rg1, it is known that goat ginseng is 10.22% higher than 3.51% in 4 years old and 4.86% in 6 years old. In addition, ginsenosides Rb1, Rd, and Re are known to have higher goat ginseng content than cultivated ginseng. In addition, it is known that wild ginseng is the highest and wild ginseng is higher than ginseng in the effects of TAC, ORAC, phenol content and ROS production through comparative studies on the antioxidant capacity between wild ginseng, ginseng and wild ginseng. In addition, the analysis results using solid phase micro-extraction (SPME-GC) technique suggested β-oabasubsene and 인 -muurolene as distinct indicators between Korean and Chinese ginseng.

A number of ingredients included in goat ginseng are known to be effective in anti-inflammatory action, immune function enhancement.

Meanwhile, referring to FIG. 1, the method for preparing a composition using goat ginseng and schizandra according to an embodiment of the present invention is prepared by filtering a second extract of hydrothermally extracted first Schizandra chinensis composed of Schizandra chinensis into purified water. S2).

In this case, the process of preparing the Schizandra chinensis extract will be described in more detail, preparing purified water of 9 times to 11 times (generally 10 times) of the weight of the Schizandra chinensis, and adding the first Schizandra chinensis to the purified water at 90 ° C. Hydrothermal extraction for 6 hours to 8 hours at ~ 100 ℃ to prepare a second extract.

Next, the second extract may be filtered to prepare and prepare the Schizandra chinensis extract.

In addition, after mixing the second schisandra chinensis composed of Schisandra chinensis and sugar are aged under a predetermined condition to prepare a Schisandra chinensis consisting of the stock solution filtered the second Schisandra chinensis (S3).

In this case, the process of preparing Schisandra chinensis is described in more detail. After washing the Schisandra chinensis, the second Schisandra chinensis and the sugar are mixed in a weight ratio (or weight ratio) of 1: 1 to 2 for 70 days to 90 days. It is possible to produce and prepare a Schizandra chinensis consisting of only the stock solution by preparing a aging material aged at 15 ℃ or less, by filtering the schisandra chinensis contained in the aging sieve to extract only the stock solution from the aging.

In the above-described configuration, the first schizandra used for the production of the Schizandra chinensis extract and the second Schizandra used for the production of Schizandra chinensis may mean Schizandra chinensis.

The Schisandra chinensis is called sweetness, sour, bitter, salty, spicy five tastes. These five flavors also have a good effect on digestion. Schisandra chinensis is a perennial broad-leaved plant whose fruit peel is sweet, fleshy, and seeds are hot and astringent. The taste is sour and strong in flavor. Fruits are rich in organic acids such as malic acid and tartaric acid, which prevent the acidification of cells, thereby preventing aging. It lowers blood sugar and is good for diabetes. Recovers quickly from fatigue, strengthens vision and heart function, prevents blood circulation, memory loss, and slows thinking.

When the above-mentioned goat ginseng extract, Schisandra chinensis and Schisandra chinensis extract are prepared, a mixture of honey and purified water is added to the mixture of the Goats ginseng extract, Schisandra chinensis and Schisandra chinensis extract, followed by stirring to prepare a beverage composition as a liquid composition (S4).

At this time, the beverage composition is 10% to 30% by weight of the Schizandra chinensis, 3% to 10% by weight of the goat's ginseng extract, 10% to 20% by weight of the Schizandra extract, 3% to 7% by weight of the honey, 40% by weight to 70% by weight of the purified water may be formulated.

On the other hand, the beverage composition prepared as described above may be filled in each of a plurality of storage packs by 30ml, thereby increasing the user's convenience for the beverage composition through the storage pack.

According to the above-described configuration, the composition for the beverage prepared according to the method for producing a composition using goats ginseng and Schisandra chinensis according to the present invention is composed of a liquid composition to support the consumer to conveniently ingest the goats ginseng at the time of ingestion While eliminating the sense of rejection due to the unique bitter taste that occurs, it can provide consumers with a variety of benefits, such as digestion, antioxidant and body immunity provided by Schisandra chinensis and goats.

Experimental Example

Figure 3 is a view showing the physicochemical properties (ph, Brix) analysis of the composition for the beverage prepared according to the composition preparation method using goat ginseng and Schizandra according to an embodiment of the present invention.

The pH was measured by using a pH meter (SevenEasy, Mettler-Toledo AG, Schwerzenbach, Switzerland) taking a certain amount of the sample from the beverage composition according to the present invention. Three replicates were performed to derive the results and then average the values.

Brix measurement was performed using an Atago hand refractometer (Japan) sample taken from the beverage composition. Three replicates were performed to derive the results and then average the values.

The results of physicochemical characterization of the composition for beverage (Omisan ginseng yangsan ginseng) and other products, Omija blue according to the present invention are shown in FIG. 3. pH of the beverage composition according to the invention is 3.06, the third party product was measured to 3.02. Brix has a composition for beverages according to the present invention 19.3, the other company's product was 16.0.

As shown, there was no significant difference between the composition for beverages according to the present invention and other products.

Figure 4 is a view showing the results of analysis of saponin content of the composition for the beverage prepared according to the method for producing a composition using goat and ginseng in accordance with an embodiment of the present invention.

Saponin content analysis of the beverage composition according to the present invention was analyzed using HPLC. The column used for saponin content analysis was XBridge C18 (4.6 × 250 mm, 5 μm) column and mobile phase solvent was analyzed by HPLC water (solution A) and acetonitrile (solution B). Mobile phase conditions are 0-5 minutes-80%, 20 minutes-77%, 25 minutes-70%, 40 minutes-60%, 50 minutes-50%, 60 minutes-20%, 65 minutes-75 minutes based on solvent A 80% was maintained. Samples were injected with 10 μl and the mobile phase speed was set to 1 ml / min at 30 ° C. The detector was detected at 203 nm using a PDA detector. Each experiment was repeated three times and represented as an average value.

As a result of analyzing the saponin content of the beverage composition and the third-party products according to the present invention, four kinds of derivatives including Rg1, Rb1, Rg3 and compound K were analyzed. Compared with other products, the composition for beverages according to the present invention (Omisan ginseng) was confirmed ginsenoside content as shown in FIG.

5 is a view showing the results of the analysis of xanthrin and high mycin content of the beverage composition prepared according to the method for preparing a composition using goat ginseng and Schizandra according to an embodiment of the present invention.

Xanthrin and hypermycin content analysis of the beverage composition according to the present invention was analyzed using HPLC. Instrument analysis using HPLC equipment applied Schisandra spectroscopy (Ministry of Pharmacopoeia, Korea Pharmacopoeia, Part 2, 2018-16, Schisandra quantitative assay) published by the Ministry of Food and Drug Safety. The column used was Phenomenex Luna C18 (4.6 × 150 ㎜, 3 ㎛). Column and mobile phase solvent and mobile phase conditions were analyzed for 30 minutes with Acetonitrile: DW: formic acid = 70: 30: 0.1. Samples were injected with 10 μl and the mobile phase speed was set to 0.6 mL / min at 30 ° C. The detector was detected at 254 nm using a PDA detector. Each experiment was repeated three times and represented as an average value.

As shown in FIG. 5, the result of the analysis of xanthrin and hypermycin in the composition for beverage (Omisan ginseng yangsan) according to the present invention and other companies, the composition for the other beverages in the present invention is the main ingredient of Schizandra than other products. It is found that the content of and supermicin is more than 10 times higher.

Figure 6 is a view showing the antioxidant capacity measurement (DPPH radical, ABTs radical) results of the composition for the beverage prepared according to the method for preparing a composition using goat and ginseng schizandra according to an embodiment of the present invention.

DPPH radical scavenging activity was measured by DPPH radical scavenging ability of 2,2-diphenyl-1-picrylhydrazyl (DPPH). That is, after adding 90 µl of 1.5 × 10-4 M DPPH solution dissolved in ethanol and 10 µl of sample in a 96-well plate and reacting for 10 minutes, the absorbance was measured at 517 nm with Multimicroplate reader-SpectraMax M5 (Molecular Devices, USA). Measured. DPPH radical scavenging activity according to the concentration was calculated according to Equation 1 below.

Absorbance of the sample to which ethanol was added instead of the DPPH solution was blank and the solvent of the sample was measured as a control. DPPH radical scavenger activity (%) expressed the difference in absorbance between sample added and non-added groups as a percentage. At this time, the effective concentration 50 (EC50) value is expressed as the concentration of the sample (Effect concentration, EC50, ㎍ / mL) required for 50% reduction of free radical scavenging.

Antioxidant activity using ABTs radical was measured by a modified method of Re et al., (1999). 7 mM 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt and 2.4 mM potassium persulfate solution were mixed and left for 4 hours to form ABTs + .The solution was absorbed at 734 nm. The mixture was diluted with ethanol using a molar extinction coefficient (ε = 3.6 × 10 4 M −1 cm −1) to 0.7 to 0.8. After adding 25 μl of the sample to 225 μl of diluted ABTs solution, the absorbance value was measured at 734 nm using a Multimicroplate reader-SpectraMax M5 (Molecular Devices, USA). Ascorbic acid was used as a positive control. ABTS radical scavenger activity (%) was calculated as a percentage of absorbance difference of the sample addition group to the sample addition group. At this time, the effective concentration 50 (EC50) value was expressed as the concentration of the sample (Effect concentration, EC50, ㎍ / mL) required to reduce the free radical scavenging 50%, each experiment was calculated by the following [Equation 2].

Looking at the results of the antioxidant analysis of the beverage composition (Omisan ginseng yangsan) according to the invention shown in Figure 6 and other products, the composition for the beverage according to the present invention is better than the other products and Schizandra extract in the case of ABTs Similar trends were observed for DPPH.

Figure 7 is a view showing the cytotoxicity (inflammatory cells, adipocytes) measurement results of the beverage composition prepared according to the method for preparing a composition using goat ginseng and Schizandra according to an embodiment of the present invention.

Mouse macrophages (Raw 264.7, KCLB 40071) and adipocytes (3T3-L1) to investigate the cytotoxicity of the sample of the beverage composition (Omisan ginseng) according to the present invention was measured, cultured two cells The conditions were penicillin and streptomycin at 37 ° C. under 5% CO ₂ in DMEM medium containing 100 units / ml and 10% FBS, respectively.

The concentration of the two cells was adjusted to 2 × 10 5 cells / ml, and the cells were dispensed into 96 well plates, and the incubator (37 ° C., incubated with MTT reagent) was incubated for 24 hours by treating 500 ml of the beverage composition and the other sample according to the present invention. After 4 hours of reaction at 5% CO ₂ ), the absorbance at 450 nm was measured.

Looking at the results of the measurement of cytotoxicity for the beverage composition (Omisan ginseng yangsan) according to the invention shown in Figure 7 and other company products, RAW264.7 inflammatory cells and fat cells 3T3 for the composition for beverages according to the present invention The concentration of 500 ppm in -L1 was found to be nontoxic in both cells.

8 is a view showing a result of measuring the inflammatory effect (NO measurement) of the composition for a beverage prepared according to the method for preparing a composition using goat ginseng and Schizandra according to an embodiment of the present invention.

Anti-inflammatory efficacy analysis using mouse macrophages was performed as follows by slightly modifying the method of analysis (Jo et al, 2014). In order to investigate the inhibitory effect on the production of nitric oxide (NO) and proinflammatory cytokine, Nitrite concentration was analyzed based on Griess reaction method and used as an index for NO production. It was measured using mouse macrophages (Raw 264.7, KCLB 40071). The culture conditions of penicillin and streptomycin were 37 ° C. under 5% CO ₂ in DMEM medium containing 100 units / ml and 10% FBS, respectively. Cell concentration was adjusted to 2 × 10 5 cells / ml and dispensed into 96 well plates, treated with LPS-inflammatory material, and then treated with a 250, 500 ppm concentration of the beverage composition according to the present invention, which was sampled after 1-2 hours. After one day, 100 μl of the supernatant of cultured cells and sodium nitrite standard (0-10 μM) were added with 0.1% (w / v) N- (1-naphythyl) ethylene diamine dihydrochloride and 5% HCl solution in the same volume of Griess solution. / v) After mixing 1: 1 with the solution prepared sulfanilamide and left at room temperature for 20 minutes, the absorbance was measured at 540nm with a Multimicroplate reader.

Looking at the result of measuring the inflammatory effect of the beverage composition (Omisan ginseng) ginseng according to the present invention shown in Figure 8, when treated with LPS which is an inflammatory breast factor showed an inflammation of about 9.53uM according to the present invention It was confirmed that the silver is reduced to 250ppm 7.96μM, 500ppm 7.42μM. As a result, the beverage composition according to the present invention was confirmed to have an effect on inflammation.

9 is a view showing the results of the nutritional analysis of the composition for the beverage prepared according to the method for producing a composition using goat ginseng and Schizandra according to an embodiment of the present invention.

As described above, the beverage composition prepared according to the method for preparing a composition using goat ginseng and Schisandra chinensis according to an embodiment of the present invention may provide various effects such as promoting digestion, antioxidant, and enhancing immunity in the body.

The above description may be modified and modified by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention but to describe the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The protection scope of the present invention should be interpreted by the following claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (6)

In the method for producing a composition using goat ginseng and Schisandra chinensis,
Preparing a goat ginseng extract by filtering fermented goat's ginseng into purified water and filtering the first extract extracted with hot water;
Preparing a Schizandra chinensis extract by filtering the first extract of Schisandra chinensis in purified water and then extracting hot water;
Preparing a Schisandra chinensis consisting of the stock solution obtained by filtering the second schisandra chinensis and the sugar after aging under a predetermined condition; And
Comprising the step of preparing a composition by mixing the honey and purified water in a mixture of the goat ginseng extract and Schisandra chinensis and Schisandra chinensis extract,
The composition is
10 wt% to 30 wt% of the Schizandra chinensis extract, 3 wt% to 10 wt% of the goat goat extract, 10 wt% to 20 wt% of the Schizandra chinensis extract, 3 wt% to 7 wt% of the honey, 40 wt% to 70 wt% of the purified water Composition by weight%, the mixed content of the Schisandra chinensis and honey is a composition production method using goat ginseng and Schisandra, characterized in that the same or more than the mixed content of the goat goat extract and Schisandra chinensis extract.
The method according to claim 1,
Preparing the goat ginseng extract is
Preparing purified water 10 to 20 times the weight of the fermented goat's ginseng;
Preparing the first extract by adding the fermented goat's ginseng to purified water for 6 hours to 8 hours at 90 ° C. to 100 ° C .; And
Preparing the goat ginseng extract by filtering the first extract
Goat ginseng and Schizandra composition composition comprising a.
The method according to claim 1,
Preparing the Schizandra extract is
Preparing purified water of 9 times to 11 times the weight of the first Schizandra chinensis;
Preparing a second extract by extracting the first schizandra chinensis into purified water for 6 hours to 8 hours at 90 ° C. to 100 ° C .; And
Filtering the second extract to prepare the Schizandra chinensis extract
Goat ginseng and Schizandra composition composition comprising a.
The method according to claim 1,
Preparing the Schisandra chinensis
Washing the second schizandra;
Mixing the second Schizandra chinensis with a weight ratio of 1: 1 to 2 to prepare a matured product at 15 ° C. or less for 70 to 90 days; And
Preparing a Schisandra chinensis consisting of only the undiluted solution by filtering Schisandra chinensis contained in the matured product
Goat ginseng and Schizandra composition composition comprising a.
delete A composition prepared according to the process of claim 1.

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