KR102090408B1 - Premixed composition for beverage containing increased ginsenoside Re, Rd2, F2 and protopanaxdiol and preparation method thereof - Google Patents

Abstract

Disclosed is a beverage premix composition which is remarkably fortified with content of ginsenoside Re, Rd2, and F2 and protopanaxadiol by containing active wood-cultivated ginseng powder and ginseng sprout powder as active ingredients and is useful as an ingredient for a functional health beverage since an antioxidant activity is strengthened as the content of phenolics and flavonoids are enhanced. The beverage premix composition according to the present invention is in a powder form to be filled in a stick type container, can be easily carried and taken in the powder form as it is, and can also be consumed by adding the same to water, coffee, milk, soy milk, yogurt and fruit juice.

Description

Premixed composition for beverage containing increased ginsenoside Re, Rd2, F2 and protopanaxdiol and preparation method thereof

The present invention relates to a ginsenoside Re, Rd2, F2 and protopanaxadiol-enhanced premix composition for beverages and a method for manufacturing the same, more specifically, ginsenoside Re, including active goat ginseng powder and sprout ginseng powder. Rd2, F2 and the content of the protopanaxadiol relates to a premix composition for beverages with a significantly enhanced content and a method for manufacturing the same.

Hemp consists of about 60% carbohydrates, 8-15% crude protein, 1-3% crude fat, 4-6% ash, 3-7% irradiated saponin, and other trace components. The functions of hemp include immunity improvement, fatigue recovery, memory improvement, blood circulation improvement, antioxidant effect, and menopausal women's health, and other central nervous system suppression and excitability, protein and nucleic acid biosynthesis promotion, hematopoiesis, and atherosclerosis prevention, Pharmacological effects such as hypoglycemic action, anti-fatigue and anti-stress action have also been reported, and such action is known to be attributable to the action of ginsenoside produced by the separation of sugar from saponin (Patent No. 10-1152089) .

To date, more than 30 ginsenosides have been identified and separated from hemp saponins, ginsenosides Rb1, Rb2, Rc, Rd belonging to the protopanaxadiol-based saponins, and ginsenosides Re and Rg1 belonging to the protopanaxatriol-based saponins. This accounts for most.

Goat ginseng belongs to the family Ogapiaceae and refers to artificially cultivated seeds or ginseng of wild ginseng grown naturally in wild conditions under the mountain forest by the perennial vegetation, Panax ginseng . It is known that goats are more effective than cultivated ginseng in many efficacy, but there is not much scientific evidence to support them compared to ginseng. Also, known ginseng-related processed products have a ginsenoside content below the standard. Accordingly, there is a need for the development of processed ginseng ginseng with an enhanced ginsenoside content.

As a result, the present inventors continued research to meet the needs of the prior art. As a result, the premix composition for beverages comprising a combination of active wild ginseng and sprout ginseng prepared by complex fermentation of wild ginseng is ginsenoside Re, Rd2, F2 and prototype The content of panaxadiol is significantly enhanced, easy to carry, and added to water, coffee, milk, soy milk, or yogurt to confirm that it is easy to consume as a beverage and to complete the present invention.

Accordingly, an object of the present invention is to provide a premix composition for beverages in which the content of ginsenoside Re, Rd2, F2, and protopanaxadiol is remarkably enhanced, including active goat ginseng powder and sprout ginseng powder.

Another object of the present invention is to provide a method for preparing a premix composition for beverages in which the content of ginsenoside Re, Rd2, F2 and protopanaxadiol is significantly enhanced.

In order to achieve the above object, the present invention provides a premix composition for beverages comprising 1 to 3% by weight of active goat ginseng powder, 2 to 8% by weight of sprout ginseng powder, 1 to 3% by weight of taurine, and the remaining powdered sugars.

Active ginseng powder

The premix composition for beverages of the present invention includes active goat ginseng powder as an active ingredient.

In the present invention, 'active mountain ginseng' is produced by complex fermentation after steaming, and refers to processing of wild ginseng so that the content of ginsenoside Re, Rd2, F2 and protopanaxadiol is enhanced.

In the present invention, 'steaming' means steaming with water vapor at 100 ° C for 30 to 60 minutes. When the steaming time is less than 30 minutes, sufficient steaming does not proceed, resulting in contamination of germs, and when steaming for more than 60 minutes, the bioactive components of wild ginseng can be destroyed by a long heat treatment.

In the present invention, 'composite fermentation' ferments fermented wild ginseng as a complex seed of the Lactobacillus plantarium P1201 strain and the Lactobacillus brevis WCP02 strain.

Lactobacillus plantarium P1201 strain, which is one strain constituting the complex seed in the present invention, was isolated / identified from the fermented foods by the present inventors and deposited with the National Institute of Agricultural Science, Agricultural Genetic Resource Center (KACC) on July 19, 2013. As a strain (Accession No. KACC91848P), it has excellent probiotic performance and excellent bioactive material productivity (Registration No. 10-154418).

Another strain constituting the complex spawn in the present invention, the Lactobacillus brevis WCP02 strain is a strain deposited by the present inventors on December 12, 2016 at the National Center for Agricultural Genetic Resources (KACC), separated / identified from kimchi. With accession number KACC92159P, gastric acid resistance and bile acid resistance are excellent, and the productivity of GABA is excellent (Patent Application No. 10-2017-0102863).

The Lactobacillus plantarium P1201 strain and the Lactobacillus brevis WCP02 strain constituting the complex seed of the present invention exhibit synergistic effects by complementing the fermentation properties. Lactobacillus plantarium P1201 strain is a homo-lactic acid fermentation lactic acid bacterium, and when fermented alone, excessive lactic acid is generated. The production of lactic acid is not sufficient. Surprisingly, the fermentation characteristics of both strains were complemented and the content of ginsenoside Re, Rd2, F2, and protopanaxadiol was significantly enhanced when using wild goat ginseng together with these two species. .

In the present invention, the complex seed strains may be added as a Lactobacillus plantarium P1201 strain and a Lactobacillus brevis WCP02 strain as separate culture media, or as a mixed culture culture mixture. The mixing ratio of the two strains in the complex seed can be mixed in a ratio of 3: 1 to 1: 3 (v / v).

In the present invention, fermentation may be performed by inoculating 5-15% of the culture of the complex seed germ in boiled wild ginseng at 3 to 7 days at 30 to 35 ° C. The fermentation rate may be delayed when the combined seed inoculation amount is less than 5% (v / w), and when it exceeds 15% (v / w), the cell growth rate is fast, so the conversion rate of active ginsenoside is low and the sour taste is excessive. When the fermentation temperature is less than 30 ℃, the growth of lactic acid bacteria decreases, resulting in a long fermentation period and contamination of various germs, and when it exceeds 35 ℃, the fermentation period does not occur smoothly due to a decrease in the growth of the strain. If it is less than 3 days, the fermentation is insufficient, and thus the production of physiologically active substances may be poor, and if it exceeds 7 days, the bioactive substances may be decomposed by over-fermentation.

Powdering may be performed by drying the active ginseng prepared by complex fermentation at 40 to 55 ° C. for 3 to 5 days and crushing it to 100 mesh or more.

The complex fermented active ginseng powder of the present invention strengthens ginsenoside Re, Rd2, F2 and protopanaxadiol when added to a premix composition for beverages.

In the premix composition for beverages of the present invention, the active red ginseng powder is contained in 1 to 3% by weight, and if it is less than 1% by weight, it is difficult to expect to strengthen the ginsenoside Re, Rd2, F2 and protopanaxadiol, and if it exceeds 3% by weight During manufacturing, there is a problem of cost increase and high ginsenoside content, which may cause toxicity to the human body.

Sprout  powder

The premix composition for beverages of the present invention contains the sprout sprout powder as an active ingredient.

Ginseng sprouts (young ginseng grown more than a year after sowing) are grown in special culture soils and facilities for less than 24 months, and ginseng grown in a short period of time (30-40 days) with clean environmental management technology without chemical pesticides to be. The sprout saponin content is significantly higher than that of the existing ginseng, and the saponin content is 6 ~ 8 times higher in the leaves than the root. You can take outpost from the sprouted roots to the stems and leaves.

In the present invention, the sprout sprout powder is prepared by drying the sprout sprout outpost at 40 to 55 ° C. for 3 to 5 days and pulverizing to 100 mesh or more.

In the premix composition for beverages of the present invention, the sprout ginseng powder contains 2 to 8% by weight, but if it is less than 2% by weight, physiological activity is insufficient, and if it exceeds 8% by weight, a problem of a rise in unit price may occur.

Taurine

The premix composition for beverages of the present invention contains 1 to 3% by weight of taurine.

Taurine is a type of amino acid, which is rarely contained in plants, but is abundant in major human organs, but the biosynthesis of taurine in the human body is extremely limited. Taurine exhibits an inhibitory effect on the sympathetic nerves of the brain, can improve motor skills and alleviate anxiety symptoms, and is also effective in preventing various vascular diseases by suppressing low-density lipoprotein (LDL) cholesterol production.

Taurine is readily available commercially.

In the premix composition for beverages of the present invention, if the taurine is less than 1% by weight, it is difficult to expect the function of taurine to enhance the function of liver and heart or reduce cholesterol, and if it exceeds 3% by weight, side effects such as gastric ulcer or diarrhea may occur due to excessive consumption. You can.

Powder  sugars

The premix composition for beverages of the present invention contains a powdered sugar.

As the powdered sugar, honey powder, maltodextrin powder, fine sugar powder, fruit powder, sugar powder, stevia, aspartame, or the like can be used in combination.

Most preferably, the powdered saccharides are honey powder, maltodextrin powder and fine sugar powder in a weight ratio of 3 to 10%, 8 to 12% and 75 to 85% in combination.

If necessary, the beverage premix composition of the present invention may further include additives such as vitamins, vitamin complexes, and amino acid agents.

In the premix composition for beverages according to the present invention, the content of ginsenoside Re, Rd2, F2 and protopanaxadiol is 0.21 mg / g or more, 0.09 mg / g or more, 0.20 mg / g or more, and 0.19 mg / g or more, respectively. It is enhanced, and is 0.21 times, 4.5 times, 5 times, 3.8 times or more enhanced compared to the comparative example (Table 3).

In addition, the premix composition for beverages according to the present invention has excellent antioxidant activity due to remarkably enhanced phenolics and flavonoid contents (FIGS. 3 and 4).

The premix composition for beverages according to the present invention is made of fine powder, so it is easily dissolved in water, coffee, milk, soy milk, yogurt, fruit juice, and the like.

According to another object of the present invention, the present invention provides a beverage comprising the composition.

Beverages in the present invention are coffee, milk, soy milk, yogurt fruit juice, and the like.

In addition, the premix composition for beverages of the present invention is excellent in palatability because the taste and aroma of coffee, milk, soy milk, yogurt fruit juice and the like are well harmonized with each other.

According to another object of the present invention, the present invention

Iv) After fermenting wild ginseng at 100 ℃ for 30 ~ 60 minutes, fermentation into a complex strain of Lactobacillus plantarium P1201 strain and Lactobacillus brevis WCP02 strain, dried for 3 ~ 5 days at 40 ~ 55 ℃ and crushed to 100 mesh or more Preparing an active goat ginseng powder;

Ii) preparing sprout sprout powder by drying the sprout sprout outpost at 40-55 ° C. for 3 to 5 days and crushing to 100 mesh or more; And

Iv) Ginsenoside Re, Rd2, F2 and Protopanaxa, which comprises mixing 1 ~ 3% by weight of active red ginseng powder, 2 ~ 8% by weight of sprouted ginseng powder, 1 ~ 3% by weight of taurine and the remaining powdery sugars Provided is a method for preparing a premix composition for beverages having a significantly enhanced diol content.

If necessary, the method for preparing a premix composition for beverages of the present invention can be mixed by further including additives such as vitamins, vitamin complexes, and amino acid agents in step iv).

If necessary, the method for preparing a premix composition for a beverage of the present invention may further include a step of filling and packaging the composition in a stick container after step iii).

The premix composition for beverages according to the present invention contains active red ginseng powder and sprout ginseng powder as active ingredients, thus significantly enhancing the ginsenoside Re, Rd2, F2 and protopanaxadiol diol contents and antioxidants as the phenolics and flavonoid contents are enhanced It is useful as a material for health functional drinks for preventing various cancers, improving metabolic syndrome such as weight control and lowering cholesterol, improving blood circulation, preventing aging, preventing adult diseases, or promoting cotton deprivation due to enhanced activity.

In addition, the premix composition for beverages according to the present invention is powdered, so it can be filled in a stick-type container and easy to carry, and can be consumed as it is, or added to water, coffee, milk, soy milk, yogurt, fruit juice, etc. You can.

In addition, the premix composition for beverages of the present invention is excellent in palatability, because water, coffee, milk, soy milk, yogurt, fruit juice, and the like have good taste and aroma.

1 shows an example of a manufacturing process of a premix composition for beverages according to the present invention.
Figure 2a shows the ginsenoside HPLC chromatogram of Comparative Example 1. Figure 2b is a ginsenoside HPLC chromatogram of Comparative Example 2, Figure 2c is a ginsenoside HPLC chromatogram of the premix composition for beverages according to the present invention.
Figure 3a shows the phenolics content of the premix composition for beverages according to the present invention.
Figure 3b shows the flavonoids content of the premix composition for beverages according to the present invention.
Figure 4 shows the antioxidant activity of the premix composition for beverages according to the present invention. 4A shows DPPH radical scavenging activity, FIG. 4B shows ABTS radical scavenging activity, FIG. 4C shows hydroxyl radical scavenging activity, and FIG. 4D shows FRAP reducing power.

The invention is explained in more detail by the following examples. These examples are intended to illustrate the invention, and the scope of the invention should not be limited by them.

Preparation Example 1: Preparation of active goat ginseng powder and sprout ginseng powder

For more than 3 years, cultivated roots were washed 3 times or more in running water of 5 kg of wild ginseng to remove dirt and dust, put in a stainless steel steamer, and then steamed at 100 ℃ for 60 minutes. After adequately cooled boiled wild ginseng, the Lactobacillus plantarium P1201 and Lactobacillus brevis WCP02 strain cultures previously cultured therein were inoculated at a rate of 5% (v / v) and allowed to stand still at 35 ° C for 7 days. After the composite fermented active ginseng was neatly placed in a square frame, it was put in a dry oven set at 55 ° C, hot-air dried for 3 days, and pulverized to 100 mesh or more to prepare active red ginseng powder.

The sprouts were washed three times or more in flowing water of 5 kg of outpost, removed soil and debris, put into a dry oven set at 55 ° C, dried by hot air for 3 days, and crushed to 100 mesh or less to prepare sprouts powder.

Preparation Example 2: Preparation of premix composition for beverages

The premix composition for beverages by mixing the active red ginseng powder, sprouted ginseng powder, taurine powder, powdered saccharides (honey powder, maltodextrin powder, fine sugar) and vitamin complexes prepared in Preparation Example 1 at the mixing ratio shown in Table 1 below. Example) was prepared. The prepared composition was filled with 10 g per bag in a stick wrapping paper with a stand stick filling machine.

For comparison, ginseng powder (Comparative Example 1) and goat ginseng powder (Comparative Example 2) were prepared in place of the active goat ginseng powder and sprout ginseng powder.

Taurine, honey powder, particulate sugar, maltodextrin powder, and vitamin complexes were purchased and used on the market. Ginseng powder was supplied from Sanae-gun Pharmaceutical Co., Ltd., and Sanyang ginseng powder was supplied from Sacheon-si (Nong) Dream Farm (Yuhan).

Composition (g) Comparative Example 1
(Ginseng) Comparative Example 2
(Goat ginseng) Example
(Active wild ginseng + sprout ginseng) Ginseng powder 50 - - Goat Ginseng Powder - 50 - Active ginseng powder - - 10 Sprout ginseng powder - - 40 Taurine powder 10 10 10 Honey powder 50 50 50 Maltodextrin powder 99.7 99.7 99.7 The fine party 790 790 790 Vitamin complex ^* 0.3 0.3 0.3 Sum 1000 1000 1000 * Vitamin complex: Nacotinamide, calcium pentothenate, vitamin B2, vitamin B6 hydrochloride, vitamin B1 hydrochloride

Test example  1: For beverage Premix  Physicochemical properties of the composition

The physicochemical properties of the premix composition for beverages of Examples prepared in Preparation Example 2 were evaluated by pH, acidity, and the presence or absence of E. coli.

The pH was measured using a pH meter (model, 3510, JenWay Essex, UK), and the acidity was determined by applying the neutralization titration method to obtain the amount of 0.1 N NaOH solution consumed to neutralize to pH 8.3 ± 0.2 of each composition and lactic acid (% ). Escherichia coli water was tested for E. coli according to the Food Code Method, and Eosin Methylene Blue Agar medium was used to find out whether E. coli was detected for each composition, and the presence or absence of the final E. coli was confirmed through Gram staining, and the results are shown in Table 2.

Analysis item ^* Comparative Example 1
(Ginseng) Comparative Example 2
(Goat ginseng) Example
(Active wild ginseng + sprout ginseng) pH 6.19 5.86 5.85 Acidity (%, based on lactic acid) 0.22 0.35 0.34 E. coli (log CFU / g) nd ^** nd nd * All experiments are repeated three times and are expressed as average values.
** nd: not detected.

As shown in Table 2, the pH of the premix composition for beverages (including active wild ginseng + sprout ginseng powder) of the embodiment according to the present invention was measured to be 5.85, and the acidity formed a suitable acidity in proportion to the pH value, and E. coli was detected. Did not.

Reference Example: Preparation of extract-concentrate

After adding 200 ml of 50% alcohol to 10 g of each composition powder prepared in Preparation Example 2 (Examples, Comparative Examples 1 and 2), the mixture was stirred at 40 ° C. for 5 hours and filtered to prepare an extract. This extract was concentrated to 10 ml, which is equivalent to the weight of the active red ginseng powder, using a reduced pressure concentrator to prepare an extract-concentrate, which was used in the following analyzes.

Test example  2: Ginsenoside content analysis

High performance liquid chromatography (HPLC, high performane) by slightly changing the method of ginsenoside content analysis of the premix composition for beverages of the Examples prepared in Preparation Example 2 and the compositions of Comparative Examples 1 and 2 in the guideline for evaluation of health functional foods liquid chromatography).

Specifically, the extract-concentrate of each composition prepared in the above reference example was added twice as much as water for HPLC (v / v), mixed, filtered through a 0.45 μm membrane filter, and used as an analysis sample.

As a column used for analysis, TSKgel ODS-100Z was used, and 10 µl of each analysis sample was injected into the column, and the column temperature was maintained at 30 ° C on the left and right, and the flow rate was maintained at 1.0 mL per minute at 203 nm. At this time, A and B were used as the mobile phase solvent, the solvent A was composed of HPLC water, and the solvent B was composed of HPLC acetonitrile. HPLC analysis conditions were based on the solvent A: 81% at 0 minutes, 80% at 15 minutes, 77% at 40 minutes, 70% at 42 minutes, 65% at 75 minutes, 30% at 80 minutes, and 10% at 90 minutes. The flow rate was set. The ginsenoside contents of the composition of the Example (active ginseng + sprout ginseng), the composition of Comparative Example 1 (ginseng powder), and the composition of Comparative Example 2 (goat ginseng powder) are shown in Table 3 and FIG. 2.

Content ^{1 )} (mg / g) ^* Comparative Example 1
(Ginseng) Comparative Example 2
(Goat ginseng) Example
(Active wild ginseng + sprout ginseng) Ginsenoside Re (2) nd ^** nd 0.21 Ginsenoside Rd2 (15) nd 0.02 0.09 Ginsenoside F2 (16) nd 0.04 0.20 Protopanaxdiol (21) 0.05 0.05 0.19 * All experiments are repeated three times and are expressed as average values.
** nd: not detected.

As shown in Fig. 2, in the composition of Comparative Example 1 (including ginseng powder), peak 21 (protopanaxdiol) was detected and the rest was not detected (Fig. 2A). In the composition of Comparative Example 2 (including goat ginseng powder), peaks No. 15 (Rd2), No. 16 (F2), and No. 21 (protopanaxdiol) were detected (FIG. 2B), and the composition of Examples (including active ginseng + sprout ginseng powder) In, peaks 2 (Re), 15 (Rd2), 16 (F2), and 21 (protopanaxdiol) were all detected (FIG. 2C).

As shown in Table 3, the ginsenoside content is 0.21 mg / g in Re in the premix composition for beverages of the Examples, 0.09 mg / g in Rd2, 0.20 mg / g in F2, and 0.19 mg / g in Protopamasadiol. It was measured, it can be confirmed that it is significantly enhanced compared to Comparative Example 1 and Comparative Example 2.

Test example  3: Phenolic  And Flavonoids  Content analysis

The phenolics and flavonoid contents of the premix composition for beverages of Examples prepared in Preparation Example 2 and the compositions of Comparative Examples 1 and 2 were performed by colorimetry using Folin-Ciocalteu phenol reagent and diethylene glycol reagent, respectively.

<Phenolix content>

The phenolics content is diluted 100 times with extract-concentrate of each composition with water, 0.5 ml of this diluted solution is accurately weighed in a test tube, and the same amount of 25% sodium carbonate solution is added thereto, left for 3 minutes, and again, 2 N Folin-Ciocalteu develops 0.25 ml of the reagent was added to perform a color development reaction at 37 ° C. for about 1 hour. After the completion of the reaction, the supernatant was appropriately centrifuged and measured at 750 nm. The absorbance value was substituted into a standard calibration curve prepared from tannic acid, and the value was calculated in mg / g.

As shown in Figure 3a, the phenolics content of the composition of Comparative Example 1 containing ginseng powder showed a very small amount of 0.02 mg / g, but the premix composition for beverages of the Example significantly improved to 0.06 mg / g The content was shown (Fig. 3a).

<Flavonoids content>

The flavonoids content was diluted 100 times with the extract-concentrate of each composition with water, 0.5 ml of this dilution solution was placed in an Eppendorf tube, and 0.1 ml of 1 N NaOH solution was added to perform a preliminary reaction at 37 ° C for 5 minutes. Subsequently, in this reaction, 1.0 ml of diethylene glycol solution is added to the pre-reactant to perform a color development reaction at 37 ° C. for 1 hour, absorbance values are measured at 420 nm, and the content is expressed in mg / g by substituting it into a standard calibration curve prepared from Rutin. It was calculated and shown in Fig. 3B.

As shown in Figure 3b, it can be seen that the flavonoids content was also significantly improved to 0.09 mg / g, compared to Comparative Example 1 (0.03 mg / g) and Comparative Example 2 (0.05 mg / g).

Test example  4: Antioxidant activity assay

Analysis of antioxidant activity of the premix composition for beverages of Examples prepared in Preparation Example 2 and those of Comparative Examples 1 and 2 was performed through DPPH, ABTS and hydroxyl radical scavenging activity and FRAP reducing power measurement methods.

<DPPH radical scavenging activity>

DPPH radical scavenging activity was used for analysis by diluting the extract-concentrate of each composition with distilled water 100 times. 0.2 ml of the analysis sample and 0.8 ml of DPPH solution were mixed, reacted in the dark for 30 minutes, and the absorbance was measured at 517 nm. DPPH radical scavenging activity was replaced with distilled water instead of each composition in the case of a negative control, and the difference in absorbance was calculated by the following formula and calculated as a percentage (%), and the results are shown in FIG. 4A:

Radical scavenging activity (%) =

[1- (absorbance of negative control ÷ absorbance of experimental sphere)] × 100

As shown in FIG. 4A, it can be seen that the Example (67.67%) has enhanced DPPH radical scavenging activity compared to Comparative Example 1 (34.35%) and Comparative Example 2 (58.82%).

<ABTS radical scavenging activity>

ABTS radical scavenging activity is a method of measuring by using the principle that blue radicals gradually colorless, that is, gradually fade according to antioxidant activity. This analysis has the advantage of being able to measure in a short time since the bleaching reaction ends quickly within 1 minute. ABTS radical scavenging activity is first mixed with K ₂ S ₂ O ₈ reagent and methanol 2: 1 to form ABTS cationic radicals in the dark for 16 hours and diluted with methanol again, resulting in an absorbance value of 0.8 ± 0.2 at a final concentration of 732 nm. Use ABTS reagent as adjusted as possible.

Specifically, 0.1 ml of each analysis sample was added to 0.9 ml of ABTS reagent, reacted for 1 minute, and absorbance was rapidly measured at 732 nm. The negative control was performed in the same way using distilled water instead of the sample, and the difference in absorbance was calculated as a percentage (%) by the above formula, and the results are shown in FIG. 4B.

As shown in Fig. 4b, the compositions of Comparative Example 1 and Comparative Example 2 showed 43% and 55%, respectively, but it can be seen that the composition of the Example according to the present invention is greatly enhanced to 72%.

<Hydroxyl radical scavenging activity>

The hydroxyl radical scavenging activity was ₄ at 37 ° C. by mixing 0.2 ml of 10 mM FeSO ₄ 7H ₂ 0-EDTA, 0.2 ml of 10 mM 2-deoxyribose, 0.2 ml of 10 mM H ₂ 0 ₂ and 1.4 ml of each assay sample. Time color reaction was performed. After the reaction, 1.0 ml of 1% triclobabituric acid and 2.8% tricloacetic acid were respectively added to the reaction product, followed by heating at 100 ° C. for 20 minutes to develop color again and appropriately cooled to measure absorbance at 520 nm. The hydroxyl radical scavenging activity was calculated in the same manner as described above and is shown in FIG. 4C.

As shown in Fig. 4c, the compositions of Comparative Examples 1 and 2 had a low radical scavenging activity at 16% and 25%, respectively, but it was confirmed that the radical scavenging activity was greatly enhanced at 54.76% in Examples.

< FRAP  Reducing power>

FRAP (ferric reducing antioxidant power) reducing power by measuring the absorbance value when the reduction of the Fe ^{+ 3} ions to be available for the reduction of the redox reaction as Fe ^{2 +} ion shows this as an indicator of antioxidant activity.

Specifically, 30 mM acetate buffer (30 mM, pH 3.6), TPTZ reagent (10 mM, dissolved in 6 N hydrochloric acid) and FeCl ₃ solution (20 mM, dissolved in distilled water) 100: 10: 10 (v / v / FR) reagent was prepared by first mixing at a ratio of v). FRAP reagent was pre-reacted for 15 minutes in a water bath at 37 ° C., and 0.05 ml of each analytical sample was added to the test tube, and 0.85 ml of FRAP reagent, which had been previously reacted thereto, was added thereto. To react. After the reaction, a portion of the absorbance at 593 nm was measured and shown in FIG. 4D.

As shown in Figure 4d, it can be seen that the comparative example 1 (0.915) and the comparative example 2 (1.516) in Example (1.994) FRAP reducing power is also significantly improved.

Agricultural Biotechnology Research Institute KACC92159P 20161212 Agricultural Biotechnology Research Institute KACC91848P 20130719

Claims (5)

Contains 1 to 3% by weight of active goat ginseng powder, 2 to 8% by weight of sprouted ginseng powder, 1 to 3% by weight of taurine, and the remaining powdery sugars,
The active goat ginseng powder is fermented into a composite spawn of a Lactobacillus plantarum P1201 strain deposited with accession number KACC91848P and a Lactobacillus brevis WCP02 strain deposited with accession number KACC 92159P after steaming the wild ginseng for 30-60 minutes at 100 ° C. It is prepared by drying at ∼55 ℃ for 3 ~ 5 days and grinding to 100 mesh or less,
The sprout sprout powder was prepared by drying the sprout sprout outpost at 40-55 ° C. for 3 to 5 days and crushing to 100 mesh or less,
Characterized in that ginsenoside Re was enhanced to 0.21 mg / g, Rd2 to 0.09 mg / g, F2 to 0.20 mg / g, and protopanaxadiol to 0.19 mg / g,
Ginsenoside Re, Rd2, F2 and protopanaxadiol enhanced beverage premix composition.
delete delete delete Ginsenoside Re, Rd2, F2 and protopanaxadiol according to claim 1, the method for preparing a premix composition for beverages, wherein the method is
Iv) After fermenting wild ginseng at 100 ℃ for 30 ~ 60 minutes, fermentation is performed with a complex strain of Lactobacillus plantarum P1201 strain deposited with accession number KACC91848P and Lactobacillus brevis WCP02 strain deposited with accession number KACC 92159P at 40∼55 ℃ Drying in 3-5 days and pulverized to 100 mesh or less to prepare active ginseng powder;
Ii) preparing sprout sprout powder by drying the sprout sprout outpost at 40-55 ° C. for 3 to 5 days and crushing to 100 mesh or less; And
Iv) mixing 1 to 3% by weight of active wild ginseng powder, 2 to 8% by weight of sprouted ginseng powder, 1 to 3% by weight of taurine and the remaining powdered sugars,
The composition is characterized in that ginsenoside Re is enhanced to 0.21 mg / g, Rd2 to 0.09 mg / g, F2 to 0.20 mg / g, and protopanaxadiol to 0.19 mg / g,
Ginsenoside Re, Rd2, F2 and protopanaxadiol is a method for preparing a premix composition for enhanced beverage.

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