KR102100989B1 - Method for producing inner beauty beverage using Chrysanthemum zawadskii and fermeted Rhus verniciflua - Google Patents

Abstract

The present invention comprises the steps of (1) extracting by adding ethanol to gujeolcho and filtering to prepare gujeolcho extract; (2) adding a culture medium of longevity mushrooms to the crushed lacquer bark after sterilization, fermenting, drying and pulverizing to prepare fermented lacquer; (3) extracting by adding water to the fermented lacquer prepared in the step (2), followed by filtering to prepare a fermented lacquer extract; And (4) mixing the gujeolcho extract prepared in step (1) and the fermented lacquer extract prepared in step (3) with apple concentrate, fructooligosaccharide, liquid fructose, vitamin C, and polydextrose. A method for producing a beverage using gujeolcho and fermented lacquer having enhanced antioxidant, skin whitening and skin wrinkle improvement effects, and antioxidant, skin whitening and skin wrinkle improvement containing the beverage and the beverage prepared by the method as an active ingredient It relates to a health functional food composition.

Description

Method for producing inner beauty beverage using Chrysanthemum zawadskii and fermeted Rhus verniciflua}

The present invention is a method for producing an inner beauty beverage using gujeolcho and fermented lacquer having enhanced antioxidant, skin whitening and skin wrinkle improvement effects, and an antioxidant and skin containing the inner beauty beverage and the inner beauty beverage as an active ingredient. It relates to a health functional food composition for improving whitening and skin wrinkles.

Increasing interest in well-being and lifestyles of health and sustainability due to rising income levels and changing lifestyles in developed countries, and by 2030, the aged population exceeded 23%, leading to an aging society. Increasing year by year, accordingly, the phenomenon of product preference for consumers' health and the desire to maintain beautiful skin and beauty is prominent. In recent years, the market for eating cosmetics (inner beauty) that improves the skin's constitution itself, not cosmetics applied to the face for beauty, continues to grow. As products that break the stereotype of applying cosmetics are released one after another, more and more consumers are perceived as supplements to cosmetics that eat cosmetics or more effective products for skin care. The field of skin beauty included in the area of health functional food is expected to have a greater marketability, especially compared to other health functional foods (immunity, hypertension, diabetes, sexual function, etc.). The health functional food material for skin beauty is a functional cosmetic material Because it is possible to develop. It first appeared in Korea 10 years ago in 2002, and has been showing rapid growth since 2010. With a growth rate of 15% per year, it formed a market of about 300 billion won, which is about 20% of the health functional food market in 2013. Materials used in these skin health functional foods can be largely classified into vitamins, minerals, proteins and amino acids, unsaturated fatty acids, plant extracts, and other functional monomaterials, and these materials have respective skin-related functions and efficacy. .

Gujeolcho ( Chrysanthemum zawadskii var. Latilobum) is a perennial plant that grows in the mountains and fields belonging to the genus Chrysanthemum. In September-October, a flower at the end of a stem or branch blooms toward the sky, and when it first blooms, it turns pink but gradually turns white. In Korea, including varieties, gujeolcho (wide leaf gujeolcho), hwahwajeolcho, mountain gujeolcho (fine-leaf gujeolcho), rock gujeolcho, pocheon fine-leaved gujeolcho (pocheon gujeolcho), Halla gujeolcho, Seoheung broad-leaved chokecho (seoheung-gujeolcho), nakdong-gujeolcho , Namgujeolcho, etc. are growing. Gujeolcho is known to have different contents of efficacy and functional substances depending on the parts such as leaves, flowers, and outposts, but there is a lack of research on ingredients and contents depending on the parts.

Conventionally, lacquer blood (bark) has been widely used as a medicinal herb to treat diabetes and stomach-related diseases, and has been added to food in the form of lacquer chicken or lacquer duck in the private sector. Recently, as it has been found to have various physiological activities such as antioxidant, anti-inflammatory, anti-mutagenic, anti-tumor, and anti-thrombotic activity, it has attracted much attention as a health functional food and pharmaceutical material.

However, since lacquer contains urushiol compounds, it is known to induce allergies such as causing rash or itching on the skin and generating blisters, which is an obstacle to application as food and medicine.

Korean Patent Publication No. 2017-0073778 discloses a method of manufacturing a high-concentration berry beverage having antioxidant functionality, and Korean Patent Publication No. 2017-0118429 discloses an inner beauty cosmetic composition and a functional food composition containing bamboo leaf extract as an active ingredient. Although disclosed, it is different from the manufacturing method of inner beauty beverage using gujeolcho and fermented lacquer of the present invention.

The present invention has been devised by the above-mentioned demands, and the object of the present invention is to optimize the manufacturing conditions such as gujeolcho and fermented lacquer pre-treatment, selection of subsidiary materials, and formulation, thereby improving antioxidant, skin wrinkle improvement and skin whitening activity. It is to provide a method for producing an inner beauty beverage with improved palatability.

In order to solve the above problems, the present invention comprises the steps of (1) extracting by adding ethanol to gujeolcho and filtering to prepare gujeolcho extract; (2) adding a culture medium of longevity mushrooms to the crushed lacquer bark after sterilization, fermenting, drying and pulverizing to prepare fermented lacquer; (3) extracting by adding water to the fermented lacquer prepared in the step (2), followed by filtering to prepare a fermented lacquer extract; And (4) mixing the gujeolcho extract prepared in step (1) and the fermented lacquer extract prepared in step (3) with apple concentrate, fructooligosaccharide, liquid fructose, vitamin C, and polydextrose. It provides a method for producing a beverage using gujeolcho and fermented lacquer with enhanced antioxidant, skin whitening and skin wrinkle improvement effects.

In addition, the present invention provides a beverage using gujeolcho and fermented lacquer with improved antioxidant, skin whitening and skin wrinkle improvement effects prepared by the above method.

In addition, the present invention provides an antioxidant, skin whitening and skin wrinkle improvement health functional food composition containing the beverage as an active ingredient.

The beverage of the present invention has an improved antioxidant, whitening and skin wrinkle improvement effect, and when ingesting the beverage of the present invention, can help skin beauty, and is also easy to drink due to mixing with optimal ingredients and blending ratios. There is an effect that can provide a high-quality inner beauty beverage with enhanced functionality of the ingredients.

Figure 1 is a graph comparing the cell viability according to the treatment by the concentration of gujeolcho and fermented lacquer mixture.

In order to achieve the object of the present invention, the present invention

(1) extracting by adding ethanol to gujeolcho and filtering to prepare gujeolcho extract;

(2) adding a culture medium of longevity mushrooms to the crushed lacquer bark after sterilization, fermenting, drying and pulverizing to prepare fermented lacquer;

(3) extracting by adding water to the fermented lacquer prepared in the step (2), followed by filtering to prepare a fermented lacquer extract; And

(4) comprising the step of mixing the gujeolcho extract prepared in step (1) and the fermented lacquer extract prepared in step (3), apple concentrate, fructooligosaccharide, liquid fructose, vitamin C and polydextrose It provides a method for producing beverages using gujeolcho and fermented lacquer, which have enhanced antioxidant, skin whitening and skin wrinkle improvement effects.

In the method for producing a beverage of the present invention, the gujeolcho extract of step (1) is preferably added in a ratio of 0.5 to 1.5: 9.5 to 10.5 (w: v) ethanol at 65 to 75% (v / v) ethanol to gujeolcho. After extracting for 20 to 28 hours at 20 to 25 ° C and 140 to 180 rpm, it can be filtered. More preferably, 70% (v / v) ethanol is added at a ratio of 1:10 (w: v) to gujeolcho 20 It can be filtered after extraction for 24 hours at ~ 25 ℃ and 160 rpm. While extracting gujeolcho under the above-described conditions, the peculiar freshness of gujeolcho was removed, the physiological activity and flavor were further enhanced, and thus it was possible to prepare a gujeolcho extract suitable for high-quality beverage production.

In addition, in the method for producing a beverage of the present invention, the fermented lacquer extracts of steps (2) and (3) are preferably sterilized at 110-130 ° C. for 10-20 minutes and then cultured with longevity mushrooms in a crushed lacquer bark. Was added at a ratio of 0.8 to 1.2: 2.5 to 3.5 (w: v), fermented at 25 to 30 ° C for 12 to 16 days, dried at 35 to 45 ° C for 10 to 14 hours, and then pulverized to water on the fermented lacquer prepared After adding 0.8 to 1.2: 16 to 24 (w: v) ratio, it can be prepared by extracting and filtering at 90 to 110 ° C for 2 to 4 hours, more preferably after sterilizing at 121 ° C for 15 minutes. After adding the culture of longevity mushroom fungus to the crushed lacquer bark at a ratio of 1: 3 (w: v), ferment it for 14 days at 25 ~ 30 ℃, dry it at 40 ℃ for 12 hours, and then pulverize it and then water it. After adding at a ratio of 1:20 (w: v), extraction can be performed at 100 ° C. for 3 hours and filtered. Producing fermented lactose extracts under the above conditions could remove toxic components contained in the lacquer to the extent that it can be used as food, and could be produced as a softer and more enhanced flavor fermented lactose extract.

In addition, in the method for producing a beverage of the present invention, the mixing of step (4) is preferably based on the total weight of the beverage, gujeolcho extract 8-9 wt%, fermented lacquer extract 75-78 wt%, apple concentrate 1.6-2.4 Weight%, fructooligosaccharide 4.5 to 6% by weight, liquid fructose 3.2 to 4.4% by weight, vitamin C 0.008 to 0.012% by weight and polydextrose 3.5 to 4.5% by weight can be mixed, more preferably based on the total weight of the beverage, Gujeolcho extract 8.5% by weight, fermented lacquer extract 76.5% by weight, apple concentrate 2% by weight, fructooligosaccharide 5.2% by weight, liquid fructose 3.79% by weight, vitamin C 0.01% by weight and polydextrose 4% by weight can be mixed. Producing a beverage by mixing with the above ingredients and blending ratio has excellent DPPH radical scavenging ability, ABTS radical scavenging ability, reducing power, tyrosinase inhibitory activity and collagenase inhibitory activity, thereby improving antioxidant, skin whitening and skin wrinkle improvement effects. Not only that, but the taste and aroma of the ingredients blend well, so it could be made into a drink that is easy to drink.

The method for producing a beverage of the present invention, more specifically

(1) 65-75% (v / v) ethanol was added to Gujeolcho at a ratio of 0.5 to 1.5: 9.5 to 10.5 (w: v), extracted for 20 to 28 hours at 20 to 25 ° C and 140 to 180 rpm, and filtered. Preparation of gujeolcho extract by;

(2) After sterilization at 110 ~ 130 ℃ for 10 ~ 20 minutes, longevity mushroom culture solution was added to the crushed lacquer bark at a ratio of 0.8 ~ 1.2: 2.5 ~ 3.5 (w: v) and then 12 ~ at 25 ~ 30 ℃ Fermenting for 16 days, drying at 35-45 ° C. for 10-14 hours, followed by grinding to prepare fermented lacquer;

(3) After adding water to the fermented lacquer prepared in the step (2) at a ratio of 0.8 to 1.2: 16 to 24 (w: v), extracting it at 90 to 110 ° C for 2 to 4 hours, filtering it, and extracting the fermented lacquer Preparing a; And

(4) Based on the total weight of the beverage, 8 to 9% by weight of gujeolcho extract prepared in step (1) and 75 to 78% by weight of fermented lacquer extract prepared in step (3) and apple concentrate 1.6 to 2.4% by weight, It may include a step of mixing 4.5 to 6% by weight of fructooligosaccharide, 3.2 to 4.4% by weight of liquid fructose, 0.008 to 0.012% by weight of vitamin C and 3.5 to 4.5% by weight of polydextrose,

More specifically

(1) adding 70% (v / v) ethanol to gujeolcho at a ratio of 1:10 (w: v) for 24 hours at 20-25 ° C and 160 rpm, followed by filtering to prepare gujeolcho extract;

(2) After sterilization at 121 ° C for 15 minutes, longevity mushroom culture solution was added to the crushed lacquer bark at a ratio of 1: 3 (w: v), fermented at 25-30 ° C for 14 days, and then at 40 ° C for 12 hours. Preparing a fermented lacquer by drying and then pulverizing;

(3) adding water in a ratio of 1:20 (w: v) to the fermented lacquer prepared in the step (2), extracting it at 100 ° C. for 3 hours, and filtering to prepare a fermented lacquer extract; And

(4) Based on the total weight of the beverage, 8.5% by weight of gujeolcho extract prepared in step (1), 76.5% by weight of fermented lacquer extract prepared in step (3), 2% by weight of apple concentrate, and 5.2% by weight of fructooligosaccharide , Liquid fructose 3.79% by weight, vitamin C 0.01% by weight and may include the step of mixing 4% by weight of polydextrose.

The present invention also provides a beverage using gujeolcho and fermented lacquer with improved antioxidant, skin whitening and skin wrinkle improvement effects prepared by the above method.

The present invention also provides an antioxidant, skin whitening and skin wrinkle improvement health functional food composition containing the beverage as an active ingredient.

When the health functional food composition of the present invention is used as a food additive, the health functional food composition may be added as it is or used with other foods or food ingredients, and may be suitably used according to a conventional method. The amount of the active ingredient can be appropriately used depending on the purpose of use (prevention or improvement). Generally, the health functional food composition of the present invention in the manufacture of a food or beverage is added in an amount of 15 parts by weight or less, preferably 10 parts by weight or less based on the raw material. However, in the case of long-term intake for health purposes, the amount may be below the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount above the above range.

There are no particular restrictions on the type of the health functional food. Examples of foods to which the health functional food composition can be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum products, dairy products including ice cream, various soups, beverages, tea Drinks, alcoholic beverages, and vitamin complexes are included, and include all healthy foods in the ordinary sense.

In addition, the health functional food composition of the present invention may be prepared as a food, particularly a functional food. The functional food of the present invention includes ingredients that are commonly added in food production, and includes, for example, proteins, carbohydrates, fats, nutrients, and seasonings. For example, when prepared as a drink agent, natural carbohydrate or flavoring agent may be included as an additional component in addition to the active ingredient. The natural carbohydrates include monosaccharides (e.g. glucose, fructose, etc.), disaccharides (e.g. maltose, sucrose, etc.), oligosaccharides, polysaccharides (e.g. dextrins, cyclodextrins, etc.) or sugar alcohols (e.g. , Xylitol, sorbitol, erythritol, and the like). The flavoring agent may be a natural flavoring agent (eg, tau martin, stevia extract, etc.) and a synthetic flavoring agent (eg, saccharin, aspartame, etc.).

Various nutritional supplements, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohol, carbonic acid, in addition to the above-mentioned health functional food composition It may further contain a carbonation agent used in the beverage. The proportion of the components to be added is not particularly important, but it is generally selected from the range of 0.01 to 0.1 parts by weight with respect to 100 parts by weight of the health functional food composition of the present invention.

Hereinafter, the production examples and examples of the present invention will be described in detail. However, the following production examples and examples are only to illustrate the present invention, the content of the present invention is not limited to the following production examples and examples.

Manufacturing example  1. Gujeolcho and Fermented lacquer  Used Inner Beauty  beverage

(1) After adding 70% ethanol to the crushed gujeolcho (stem + leaf) at a ratio of 1:10, extracting it at 20 to 25 ° C at 160 rpm for 24 hours and filtering to prepare a gujeolcho extract.

(2) Longevity Mushroom ( Fomitella) fraxinea ) After adding the culture solution at a ratio of 1: 3 (w: v), fermentation was performed at 25-30 ° C for 14 days, dried at 40 ° C for 12 hours, and then pulverized to prepare fermented lacquer.

(3) After adding 2 L of distilled water to 100 g of the fermented lacquer prepared in the step (2), extracting at 100 ° C. for 3 hours and filtering to prepare a fermented lacquer extract.

(4) The gujeolcho extract prepared in the step (1), the fermented lacquer extract prepared in the step (3) and the ingredients in Table 1 below were combined to prepare an inner beauty beverage.

Inner Beauty Drink Mixing Ratio Kinds Preparation Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Gujeolcho Extract 8.5 - 8.5 8.5 Fermented lacquer extract 76.5 85 76.5 76.5 Apple concentrate (60brix) 2.0 2.0 1.0 3.0 Fructooligosaccharide 5.2 5.2 7.2 3.2 Liquid fructose 3.79 3.79 1.795 5.78 Vitamin C 0.01 0.01 0.005 0.02 Polydextrose 4.0 4.0 5.0 3.0 Sum 100 100 100 100

Example  1. Gujeolcho and Fermented lacquer  Comparison of antioxidant activity of mixtures

The antioxidant activity of the mixture having different mixing ratios of the gujeolcho extract of step (1) and fermented lacquer extract of step (3) of Preparation Example 1 was compared by measuring DPPH radical scavenging ability, ABTS radical scavenging ability and reducing power. As a result, it was confirmed that the antioxidant activity was improved by mixing gujeolcho and fermented lacquer compared to gujeolcho extract and fermented lacquer extract alone. Among them, it was confirmed that the mixture of gujeolcho and fermented lacquer at a concentration of 1,000 µg / ml in a ratio of 1: 9 showed the highest antioxidant activity compared to the mixture mixed at different mixing ratios.

Comparison of Antioxidant Activities of Gujeolcho and Fermented Lacquered Mixtures Mixing ratio
(Geojeolcho: Fermented lacquer) Concentration (1000 μg / ml) DPPH radical scavenging capacity (%) ABTS radical scavenging capacity (%) Reducing power (%) Gujeolcho Sole 90.28 88.38 76.25 Fermented lacquer sole 91.39 90.16 77.29 1: 1 92.54 95.15 84.07 1: 2 92.16 94.62 79.59 2: 1 92.54 92.57 82.26 1: 5 93.91 92.67 83.77 5: 1 93.98 92.61 84.36 1: 9 95.78 99.01 86.48 9: 1 92.72 91.57 81.29

Example  2. Gujeolcho and Fermented lacquer  Comparison of tyrosinase inhibitory activity of mixtures

The results of comparing the tyrosinase inhibitory activity of the mixture having different mixing ratios of the gujeolcho extract of step (1) and fermented lacquer extract of step (3) of Preparation Example 1 are shown in Table 3 below. As a result, it was confirmed that the mixture of gujeolcho alone had the lowest activity, and the mixture of gujeolcho and fermented lacquer in a 1: 9 ratio showed the highest tyrosinase inhibitory activity.

Tyrosinase inhibitory activity of gujeolcho and fermented lacquer mixture (1000 μg / ml) Mixing ratio (Geojeolcho: Fermented lacquer) Tyrosinase inhibitory activity Gujeolcho Sole 6.48 Fermented lacquer sole 16.28 1: 1 18.78 1: 2 18.59 2: 1 17.09 1: 5 15.14 5: 1 15.50 1: 9 19.90 9: 1 7.13

Example  3. Gujeolcho and Fermented lacquer  Mixture Collagenase  Inhibitory activity comparison

The results of comparing the collagenase inhibitory activity of the mixture having different mixing ratios of the gujeolcho extract of step (1) and fermented lacquer extract of step (3) of Preparation Example 1 are shown in Table 4 below. As a result, it was confirmed that the mixture of gujeolcho alone had the lowest activity, and the mixture of gujeolcho and fermented lacquer in a 1: 9 ratio showed the highest collagenase inhibitory activity.

Inhibition of collagenase activity of gujeolcho and fermented lacquer mixture (20 ㎍ / ml) Mixing ratio (Geojeolcho: Fermented lacquer) Collagenase inhibitory activity Gujeolcho Sole 86.16 Fermented lacquer sole 91.78 1: 1 92.73 1: 2 94.91 2: 1 97.54 1: 5 89.97 5: 1 99.26 1: 9 114.04 9: 1 106.80

Example  4. Gujeolcho and Fermented lacquer  Cytotoxicity of the mixture

As a result of Examples 1 to 3, it was determined that the best ratio was to mix gujeolcho and fermented lacquer in a 1: 9 ratio. The concentrations of the gujeolcho and fermented lacquer mixtures were treated to B16F10 cells released in 96-well plates, and after 24 hours, CellTiter 96 AQueous One Solution Cell Proliferation Assay (Promega) was treated by 20% of the total amount of the medium. Then, the absorbance was measured at 490 nm using a UV / Visible spectrophotometer (Human cop) to confirm cytotoxicity. As a result, it was confirmed that the mixture showed a cell survival rate of 80% or more even at a concentration of 1000 μg / ml (FIG. 1).

Example  5. Inner Beauty  Sensory test of drinks

The sensory test was conducted on 50 women in their 30s and 40s to evaluate the color, aroma, taste, and overall preference for inner beauty drinks. After tasting each inner beauty drink, score it using a 5-point scale (1 point: very bad, 2 points: bad, 3 points: normal, 4 points: good, 5 points: very good) and display the result. It is shown in 5.

Sensory test of inner beauty drinks division color incense flavor Comprehensive preference map Preparation Example 1 4.36 4.52 4.58 4.54 Comparative Example 1 4.32 4.08 4.04 4.06 Comparative Example 2 4.32 4.24 4.12 4.12 Comparative Example 3 4.20 4.30 4.22 4.20

As a result, as can be seen in Table 5, it was confirmed that the beverage of Preparation Example 1 was higher than the Comparative Examples in flavor, taste, and overall preference, and preferred by the evaluators, and the beverage of Comparative Example 1 was the most. Low score. Accordingly, it was found that beverages prepared with the ingredients and blending ratios of Preparation Example 1 were significantly improved in functionality as well as palatability.

Claims (5)

(1) 65-75% (v / v) ethanol was added to Gujeolcho at a ratio of 0.5 to 1.5: 9.5 to 10.5 (w: v), extracted for 20 to 28 hours at 20 to 25 ° C and 140 to 180 rpm, and filtered. Preparation of gujeolcho extract by;
(2) After sterilization at 110 ~ 130 ℃ for 10 ~ 20 minutes, longevity mushroom culture solution was added to the crushed lacquer bark at a ratio of 0.8 ~ 1.2: 2.5 ~ 3.5 (w: v) and then 12 ~ at 25 ~ 30 ℃ Fermenting for 16 days, drying at 35-45 ° C. for 10-14 hours, followed by grinding to prepare fermented lacquer;
(3) After adding water to the fermented lacquer prepared in the step (2) at a ratio of 0.8 to 1.2: 16 to 24 (w: v), extracting it at 90 to 110 ° C for 2 to 4 hours and filtering it to extract the fermented lacquer Preparing a; And
(4) Based on the total weight of the beverage, 8 to 9% by weight of gujeolcho extract prepared in step (1) and 75 to 78% by weight of fermented lacquer extract prepared in step (3) and apple concentrate 1.6 to 2.4% by weight, Antioxidant, skin whitening and skin characterized in that it comprises a step of mixing 4.5 to 6% by weight of fructooligosaccharide, 3.2 to 4.4% by weight of liquid fructose, 0.008 to 0.012% by weight of vitamin C and 3.5 to 4.5% by weight of polydextrose. Method for manufacturing beverages using gujeolcho and fermented lacquer with enhanced wrinkle improvement effect. delete delete delete delete

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