KR102238009B1 - Red ginseng products containing noni and the process for the preparation thereof - Google Patents

Abstract

The present invention relates to a processed red ginseng product containing noni and a method for manufacturing the same, wherein the processed noni-containing red ginseng product of the present invention containing 30 to 70 parts by weight of noni juice per 100 parts by weight of red ginseng extract is used to enhance immunity, improve fatigue, and platelet aggregation. Red ginseng, which helps blood flow through inhibition, improves memory and has antioxidant effects, has benefits of noni such as cell health, immunity strengthening, energy recovery, vascular disease treatment, diabetes prevention and treatment, arthritis treatment, and liver function recovery. It is an added functional food. Therefore, the noni-containing red ginseng drink and red ginseng tablet of the present invention can be used as a bar for preventing drowsiness, relieving fatigue, improving digestion and dieting, and improving the quality of life without worrying about obesity for students and office workers studying. It is expected to be very useful as food.

Description

Red ginseng products containing noni and the process for the preparation thereof {Red ginseng products containing noni and the process for the preparation thereof}

The present invention relates to a processed red ginseng product containing noni and a method for manufacturing the same, and more specifically, to prevent drowsiness, improve fatigue, relieve hangover, improve digestive function, and prevent obesity, while improving taste and aroma, thereby increasing preference. It relates to the processed red ginseng product containing and its manufacturing method.

Due to the recent rapid social change and rapid growth, modern people are exposed to excessive stress and negative health environment. In particular, lack of exercise, stress, and unbalanced intake of nutrition are deteriorating the health condition of modern people, and are a major cause of increasing the incidence of various adult diseases and chronic diseases.

In addition, as a way to increase work efficiency by increasing stress, pursuing an active lifestyle, and focusing on each task for a longer time in the increasingly competitive society, interest in ginseng products, a health functional food, is increasing at home and abroad. The consumption of ginseng products in various forms such as pills, tablets, tea, and energy drinks is increasing. Among the various types of ginseng products distributed recently, consumption of ginseng extract and energy drinks in a pouch is increasing because it is easy to consume.

Red ginseng, known as a representative health functional material, is steamed and dried from the roots of ginseng (Panaxginseng C. A. Meyer), and contains various saponins called ginsenosides. Red ginseng contains various physiologically active ingredients that are good for the body, and these ingredients are unique to red ginseng that are not found in fresh or white ginseng, and can help strengthen immune function and improve constitution. Specifically, red ginseng contains maltol, an antioxidant component that is not found in white ginseng, and various amino acids, organic fatty acids, and the like, and these components are effective for rejuvenation, immunity enhancement, and nourishment and tonic. In addition, red ginseng changes the chemical structure of ginsenosides contained in ginseng during the manufacturing process to prevent cancer, anti-diabetic, anti-inflammatory, antioxidant, liver function detoxification, heavy metal detoxification, etc. Since a new ingredient that was not present or had an extremely insignificant content is created, it has various effects. However, red ginseng has a problem that a drinker feels rejection because of its unique taste.

As a patent document related to such red ginseng, for example, Korean Patent Publication No. 10-2018-0053009 discloses a health drink composition containing red ginseng and aronia, and Korean Patent Registration No. 10-1717755 is a red ginseng health drink. A manufacturing method and a red ginseng health drink manufactured by the above method have been disclosed.

On the other hand, Noni, whose scientific name is Morinda Citrifolia, is a plant of the Madameaceae plant that grows in the volcanic soil of Polynesia, the South Pacific Islands, Tahiti, Hawaii, Malaysia, and China for 2000 years. Fruits, leaves, roots, and stem seeds have been widely used as natural remedies in the South Pacific along with aloe vera, kelp, papaya, and pacnogerol. Noni contains ingredients such as Xeronine, Proxeronase, Serotonin, and Anthraquinones. When ingested, it helps digestion, reduces pain, and is effective in high blood pressure and cancer. It turned out.

In addition, since it is rich in 70 kinds of useful ingredients such as 17 kinds of various amino acids and minerals, Noni extract has the function of enhancing the human body's natural healing power by strengthening the human immune system when ingested. It is known to play a role of helping to remove harmful oxygen from the human body by itself because it contains antioxidants. Although noni is beneficial to the human body as described above, there is a problem that it has not been popularized due to the unpleasant odor peculiar to noni, and conventional beverages using noni add artificial sweeteners such as honey and sugar to remove the unpleasant odor peculiar to noni. As it is manufactured, there is a problem that it does not satisfy the taste of health-oriented modern people.

As a patent document for a beverage using such a noni, as Korean Patent Registration No. 10-1134811, a method for manufacturing a functional beverage using noni and guava has been disclosed.

Accordingly, the present inventors found that by adding Noni juice to processed red ginseng products that have proven useful effects, they can prevent drowsiness, improve fatigue, relieve hangover, improve digestive function, and prevent obesity, while improving taste and aroma, thereby improving palatability. By doing this, the present invention was completed.

Korean Patent Publication No. 10-2018-0053009 Korean Patent Publication No. 10-1845287 Korean Patent Registration No. 10-1717755 Korean Patent Registration No. 10-1134811

Therefore, the technical problem to be solved in the present invention is to provide a processed noni-containing red ginseng product with improved taste and flavor while having an effect of preventing drowsiness, improving fatigue, relieving hangover, improving digestive function, and preventing obesity, thereby increasing preference.

In addition, another technical problem to be solved in the present invention is to provide a method of manufacturing a processed red ginseng product containing Noni with improved taste and aroma while having an effect of preventing drowsiness, improving fatigue, relieving hangover, improving digestive function, and preventing obesity. For.

In order to solve the above technical problem, in the present invention, 30 to 70 parts by weight of noni juice is included with respect to 100 parts by weight of red ginseng extract. Red ginseng processed products containing noni We provide processed red ginseng products containing noni.

In order to solve the above other technical problems, the present invention provides a method of manufacturing a noni-containing red ginseng processed product for preventing drowsiness, improving fatigue, relieving hangovers, improving digestive function, and preventing obesity, comprising the following steps:

(S1) preparing a red ginseng extract;

(S2) preparing a noni juice; And

(S3) mixing 30 to 70 parts by weight of the noni juice prepared in step (S2) with respect to 100 parts by weight of the red ginseng extract prepared in step (S1).

Preferably, in the present invention, the noni-containing red ginseng processed product is characterized in that it is a red ginseng beverage or red ginseng tablet.

Preferably, the noni-containing red ginseng processed product of the present invention is characterized in that it further comprises a coconut flower extract in an amount of 5 to 10 parts by weight based on 100 parts by weight of the red ginseng extract.

The red ginseng beverage is a generally drinkable beverage, and there is no particular limitation on its manufacturing process, and the red ginseng tablet is a processed food that is eaten with a spoon because of its high viscosity, and there is no special limitation in the manufacturing process thereof.

The noni-containing red ginseng drink and red ginseng tablet prepared in the present invention can improve taste and aroma, as well as prevent drowsiness, improve fatigue, relieve hangover, improve digestive function, and prevent obesity.

The term "extract" of the present invention refers to a preparation obtained by squeezing a herbal medicine into an appropriate leach solution and evaporating the leachate, but is not limited thereto. It may be a dried product obtained by drying, a preparation thereof, or a purified product.

The red ginseng extract used in the present invention uses red ginseng that has undergone steaming and drying processes as a raw material.

Red ginseng used in the present invention not only can help blood flow through immunity enhancement, fatigue improvement, and platelet aggregation inhibition, but also has improved memory and antioxidant effects.

According to one embodiment of the present invention, red ginseng is added to alcohol as an extraction solvent to obtain a first red ginseng extract, and the first red ginseng extract is separated and purified water is added to the remaining solid to obtain a second red ginseng extract.

The first and second red ginseng extracts are mixed, filtered to remove precipitates, and then sterilized. The sterilized red ginseng extract is filtered once more and concentrated under reduced pressure to obtain a red ginseng extract.

The red ginseng extract contains Rg1, Rb1, Rg3 and Rg2 as components of ginsenoside. More specifically, the red ginseng extract may be included in an amount of Rg1 1 to 4 mg/g, Rg2 0.3 to 3 mg/g, Rb1 2 to 12 mg/g, and Rg3 0.1 to 2.5 mg/g.

According to one embodiment of the present invention, it provides a noni-containing red ginseng processed product, characterized in that 30 to 70 parts by weight of noni juice, preferably 40 to 60 parts by weight, based on 100 parts by weight of red ginseng extract.

Noni used in the present invention has the following effects.

(1) cell health

The xeronine component contained in Noni has the effect of helping cells function normally due to biochemical reactions.

(2) strengthen immunity

Noni has the effect of stimulating the immune system and activating the function of cells.

(3) recovery of energy

Noni has a very good ability to regenerate the human body in a healthy state so that it is said to be a'source of energy'. This is because when the xeronine and progenin components contained in noni are absorbed into the body, the body's natural healing power is increased. Therefore, as well as smoothing the metabolism, it is also very good for fatigue recovery.

(4) Treatment of vascular disease

Noni not only has the effect of returning blood pressure to a normal level, but the scopoletin contained in noni plays a role in helping narrow blood vessels to expand more smoothly, resulting in stroke, heart disease, high blood pressure, arteriosclerosis, It is very good for preventing complications of vascular diseases such as cirrhosis of the liver and bleeding blood vessels.

(5) Diabetes prevention and treatment

Noni has the effect of maintaining normal blood sugar levels, because the serotonin and melatonin components contained in noni work.

(6) arthritis treatment

The ingredients of geronine, marine dan, and scopoletin contained in Noni have the effect of treating inflammation, and in the process, joint pain is also relieved. In addition, Noni stimulates the immune system to promote natural dental activities, so it is effective not only for joint disease but also for inflammation that occurs in body organs.

(7) recovery of liver function

Noni has the effect of helping to purify the blood more smoothly by enhancing the liver function. It is also very good for relieving hangovers by improving dizziness and vomiting caused by the dissolution of alcohol in the blood.

In the present invention, "Noni juice liquid" refers to a liquid prepared by juice without removing the skin of Noni fruit.

According to one embodiment of the present invention, the noni juice liquid may be obtained by washing the raw noni fruit, fractionating it, and fermenting it using a fermentation enzyme, followed by juice.

According to a specific embodiment of the present invention, the noni fruit is washed using flowing water without removing the shell, and in this case, it is preferable to use purified water in which sodium hydrogen carbonate is dissolved as the washing water. That is, the sodium hydrogen carbonate (NaHCO ₃ ) is also used as a food additive, and is non-toxic and may have functions such as penetration, diffusion, and expansion.In the present invention, the concentration range of 1 to 3 (w/w)% Eggplant can be sterilized and cleaned by using a sodium bicarbonate solution. Subsequently, the bad noni among the washed noni can be separated and fermented so that the nutrients contained in the noni can be easily juiced. Specifically, fermentation may be carried out for 1 to 180 days at a temperature of 15 to 25°C. When the fermentation aging step is performed below the lower limit range, there may be a problem in that the noni is not sufficiently aged and fermented, and the If it is performed beyond the upper limit range, there may be a problem in that the physical properties of noni are deteriorated due to excessive aging.

The fermentation strain during the fermentation is a strain used in the production of a conventional fruit juice, for example, yeast ( Saccharomyces cerevisiae ), lactic acid bacteria ( Lactobacillus ) or Bacillus sp. Does not.

Subsequently, the fermented and aged noni is pressurized to prepare a noni juice, and the fermented and aged noni is pressed and juiced at ^{a pressure of 1.5 to 2.5 kgf/cm 2} to prepare a noni juice in which the useful components of the noni are sufficiently leached. can do.

According to one embodiment of the present invention, the prepared noni juice is characterized in that it has 5 to 60 Brix.

In the present invention, when manufacturing a noni-containing red ginseng beverage, a noni juice of 50 to 60 Brix is used, and when preparing a noni-containing red ginseng tablet, a noni juice of 5 to 10 Brix is used. This is to increase the taste and texture by increasing the sugar content of noni during the manufacture of red ginseng beverages, and to prevent the taste and texture of noni from being lowered when the sugar content of noni is too high when preparing red ginseng tablets.

According to one embodiment of the present invention, noni-containing red ginseng beverage or red ginseng tablet may be prepared by adding 30 to 70 parts by weight of noni juice, preferably 40 to 60 parts by weight, based on 100 parts by weight of red ginseng extract.

At this time, if the content of noni juice is less than 30 parts by weight, it is difficult to prevent drowsiness, improve fatigue, relieve hangover, improve digestive function, and prevent obesity.If the content of noni juice exceeds 70 parts by weight, it is proportional to the noni content. It is uneconomical because it does not increase its effectiveness.

The noni-containing red ginseng drink and red ginseng tablet prepared according to the present invention help blood flow through immunity enhancement, fatigue improvement, and platelet aggregation inhibition, and improve memory and antioxidant effects, enhance cell health, immunity, and restore energy. , Vascular disease treatment, diabetes prevention and treatment, arthritis treatment and liver function recovery effect of noni with the added effect of functional food.

According to one embodiment of the present invention, a coconut extract may be additionally added to the noni-containing red ginseng beverage.

The generic name'Cocos' of the above-mentioned coconut means'monkey', and it is derived from the resemblance of a monkey with the three protagonists in the inner periphery of the seed. The characteristic of coconut is 700 kinds, and it is a dangan tree that grows about 30m in height. The shape of the leaf is the right upper part, grayish white green, and the flower is a hydrangea, 1~1.5m, and the fruit is oval, with triangular ridges. Flowers, leaves, fruits, bark, trees, and seeds can all be used, and the sap is made from sugar and fermented with toddy or distilled to make arak liquor. In addition, the skin covers the edible white flesh and contains coconut milk, which is absorbed by the flesh as the fruit ripens. Dried fruits are called copra, and coconut oil is used to make soap. It is used in synthetic rubber, glycerin, and cosmetics, and it is used for special diets because it has the property of preventing other fats from being absorbed.

Low-fat foods such as coconuts provide a variety of nutrients and help moisturize the skin. Coconut also helps prevent acne due to its antibacterial and hyperactive properties.

In the present invention, all parts such as stem, root, leaf, and flower may be used as the extraction part of the coconut, and the extract is not limited to any specific part, but preferably, a coconut flower extract extracted using the flower part of the coconut is used. do.

The coconut flower extract of the present invention can be prepared using a general extraction method, separation and purification method known in the art. As the extraction method, methods such as hot water extraction, hot water extraction, cold needle extraction, reflux cooling extraction, high-pressure water bath or ultrasonic extraction may be used, but are not limited thereto.

According to a specific embodiment of the present invention, after washing the coconut flower, 5 to 10 times the amount of purified water is added and heated at 110 to 120° C. for 12 to 18 hours to obtain a coconut flower extract.

According to one embodiment of the present invention, by additionally including a coconut flower extract in an amount of 5 to 10 parts by weight with respect to 100 parts by weight of the red ginseng extract, it prevents drowsiness, improves fatigue, relieves hangover, improves digestive function, and prevents obesity. Not only can it be increased, but also the taste and aroma can be made softer, thereby increasing the preference.

On the other hand, the present invention provides a manufacturing method of noni-containing red ginseng processed products for preventing drowsiness, improving fatigue, relieving hangover, improving digestive function, and preventing obesity, comprising the following steps:

(S1) preparing a red ginseng extract;

(S2) preparing a noni juice; And

(S3) mixing 30 to 70 parts by weight of the noni juice prepared in step (S2) with respect to 100 parts by weight of the red ginseng extract prepared in step (S1).

Preferably, the method of manufacturing a processed noni-containing red ginseng product of the present invention is characterized in that 5 to 10 parts by weight of a coconut flower extract is added to 100 parts by weight of the red ginseng extract in the step (S3).

In the noni-containing red ginseng beverage and red ginseng tablet prepared in the present invention, additional ingredients, for example, Graviola fruit juice or leaf extract or Moringa leaf extract, pomegranate juice or extract, MSM ( Methyl sulfonyl methane, dietary sulfur), fish collagen, etc. can be added additionally.

In one specific embodiment, graviola and MSM may be additionally added along with red ginseng and noni to products targeting the silver generation, and graviola, pomegranate and fish collagen together with red ginseng and noni may be added to products for women. It can be added further.

In addition, the red ginseng beverage or red ginseng tablet of the present invention is further from the group consisting of coconut flower juice, coconut sugar liquid, liquid fructose, crystalline fructose, sucralose, citric acid, vitamin C, purified salt, potassium chloride and magnesium chloride in order to add taste and flavor. It may include one or more selected.

As described above, the noni-containing red ginseng drink and red ginseng tablet prepared according to the present invention aid in blood flow through immunity enhancement, fatigue improvement, and platelet aggregation inhibition, and for red ginseng with improved memory and antioxidant effects, cell health, immunity enhancement, and energy. It is a functional food to which the efficacy of Noni such as recovery, vascular disease treatment, diabetes prevention and treatment, arthritis treatment, and liver function recovery effect is added. Therefore, the noni-containing red ginseng drink and red ginseng tablet of the present invention can be used as a bar for preventing drowsiness, relieving fatigue, improving digestion and dieting, and improving the quality of life without worrying about obesity for students and office workers studying. It is expected to be very useful as food.

Hereinafter, in order to aid the understanding of the present invention, it will be described in detail with reference to the drawings and examples. However, the embodiments according to the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the following examples. The embodiments of the present invention are provided to more completely describe the present invention to those of ordinary skill in the art.

<Preparation Example 1> Preparation of red ginseng extract

Five-year-old raw fresh ginseng was washed and arranged on a swash plate, and then steamed at 97°C for 3 hours. Thereafter, primary drying was performed at a temperature of 60° C., secondary drying was performed at a temperature of 50° C., and then dried in sunlight to prepare a circular red ginseng.

400 g of the original red ginseng prepared above was added to an aqueous solution of alcohol having a concentration of 70% by weight as an extraction solvent, and the first red ginseng extract was extracted for 36 hours at a temperature of 70°C.

The first red ginseng extract was separated, and purified water was added to the remaining solid to extract the second red ginseng extract for 24 hours at a temperature of 95°C.

After mixing the first and second red ginseng extracts, first filtered through a 100 μm filter net, centrifuged at 3,000 rpm for 20 minutes with a rotary centrifuge to remove the precipitate, and then in a constant temperature water bath at 95° C. for 60 minutes. It was sterilized.

The sterilized extract was filtered a second time through a 10 μm filter net, and concentrated under reduced pressure in a 55° C. water bath to prepare 280 g of a concentrated red ginseng extract.

The red ginseng content of the red ginseng extract was about 60% by weight.

The content of ginsenoside contained in the red ginseng extract obtained above was measured.

As a result of measuring the ginsenoside Rg1, Rg2, Rb1 and Rg3 content of red ginseng extract by HPLC-UVD (High Performance Liquid Chromatography-Ultraviolet Detector) method, the red ginseng extract contained 1.65, 0.54, 7.12 and 0.24 mg/g, respectively. there was.

<Production Example 2> Preparation of noni juice

(1) Noni juice production

The noni was washed with a sodium hydrogen carbonate solution having a concentration range of 1 to 3 (w/w)%, and then the defective noni was removed.

Subsequently, the washed noni was aged and fermented at a temperature of 20° C. for 60 days to obtain fermented and aged noni, and then ^{pressurized and juiced at a pressure of 1.5 to 2.5 kgf/cm 2} to prepare a noni juice.

(2) Measurement of sugar content

The sugar content of the noni juice prepared above was measured with a sugar content meter (digital refractometer, pocket PAL-1, Atago co., Japan) and then expressed as ˚Brix. All samples were taken at each 1g and repeated three times as an average value.

As a result, it was confirmed that the noni juice prepared above had 5 to 60 Brix.

<Production Example 3> Preparation of coconut flower extract

After drying the coconut flowers, 10 times the amount of water was added, boiled at a temperature in the range of 70 to 90°C, and filtered to prepare a coconut flower extract.

<Example 1> Preparation of noni-containing red ginseng beverage

Noni-containing red ginseng beverage was prepared by mixing 50 parts by weight of the noni juice (60 Brix) prepared in Preparation Example 2 with respect to 100 parts by weight of the red ginseng extract prepared in Preparation Example 1.

<Example 2> Preparation of noni-containing red ginseng beverage

Noni-containing red ginseng beverage was prepared by mixing 40 parts by weight of the noni juice (60 Brix) prepared in Preparation Example 2 with respect to 100 parts by weight of the red ginseng extract prepared in Preparation Example 1.

<Example 3> Preparation of noni-containing red ginseng beverage

Noni-containing red ginseng beverage was prepared by mixing 60 parts by weight of the noni juice (60 Brix) prepared in Preparation Example 2 with respect to 100 parts by weight of the red ginseng extract prepared in Preparation Example 1.

<Example 4> Preparation of red ginseng beverage containing noni and coconut flower

Noni and coconut were mixed with 30 parts by weight of the noni juice (60 Brix) prepared in Preparation Example 2 and 10 parts by weight of the coconut flower extract prepared in Preparation Example 3 based on 100 parts by weight of the red ginseng extract prepared in Preparation Example 1 A flower-containing red ginseng beverage was prepared.

<Example 5> Preparation of noni-containing red ginseng tablets

Noni-containing red ginseng tablets were prepared by mixing 50 parts by weight of the noni juice (7 Brix) prepared in Preparation Example 2 with respect to 100 parts by weight of the red ginseng extract prepared in Preparation Example 1.

<Comparative Example 1>

A red ginseng beverage containing no noni juice was prepared.

<Comparative Example 2>

A noni-containing red ginseng beverage was prepared by mixing 10 parts by weight of the noni juice prepared in Preparation Example 2 with respect to 100 parts by weight of the red ginseng extract prepared in Preparation Example 1.

<Comparative Example 3>

A noni-containing red ginseng beverage was prepared by mixing 90 parts by weight of the noni juice prepared in Preparation Example 2 with respect to 100 parts by weight of the red ginseng extract prepared in Preparation Example 1.

<Comparative Example 4>

Red ginseng tablets that did not contain Noni juice were prepared.

Red ginseng extract Noni juice Coconut Flower Extract Red ginseng drink Example 1 100 parts by weight 50 parts by weight - Example 2 100 parts by weight 40 parts by weight - Example 3 100 parts by weight 60 parts by weight - Example 4 100 parts by weight 30 parts by weight 10 parts by weight Comparative Example 1 100 parts by weight - - Comparative Example 2 100 parts by weight 10 parts by weight - Comparative Example 3 100 parts by weight 90 parts by weight - Red ginseng Example 5 100 parts by weight 50 parts by weight - Comparative Example 4 100 parts by weight - -

<Test Example 1> Evaluation of drowsiness prevention effect

Male bus drivers (45 people, 30-62 years old) and male and female high school students (45 people, male and female ratio 30:30, 16-18 years old) were targeted, and the red ginseng beverages of Examples 1 to 5 and Comparative Examples 1 to 4 And after ingesting red ginseng tablets, we tried to evaluate the degree of help in preventing drowsiness during driving or learning, respectively.

For evaluation, each of 9 groups of male bus drivers (n=5) and 9 groups of male and female high school students (n=5), and each of Examples 1 to 5 and Comparative Examples above between 1 and 2 pm after lunch. After the red ginseng beverages and red ginseng tablets of 1 to 4 are provided to each group participant and ingested within 1 minute, the degree of help in preventing drowsiness during business hours after consumption of the red ginseng beverage and red ginseng tablet is indicated in Table 2 below on the same night. It was evaluated by the dot method (5 points: very excellent, 4 points: excellent, 3 points: normal, 2 points: bad, 1 point: very bad). After intake of the red ginseng beverage and red ginseng tablet, intake of other caffeine-containing processed products was prohibited until the evaluation was completed.

Anti-drowsiness effect Red ginseng drink Example 1 4.5±2.1 Example 2 4.4±1.8 Example 3 4.3±2.2 Example 4 4.6±2.4 Comparative Example 1 1.4±2.0 Comparative Example 2 2.1±0.2 Comparative Example 3 4.4±2.3 Red ginseng Example 5 4.4±2.5 Comparative Example 4 1.3±2.5

As shown in Table 2, in the case of male drivers and high school students who took the red ginseng beverages or red ginseng tablets of Examples 1 to 5, the effect of preventing drowsiness was very excellent. On the other hand, when a beverage containing only red ginseng of Comparative Examples 1, 2, and 3 or containing red ginseng tablets and a small amount of noni juice, the anti-drowsiness effect tended to be somewhat inferior to the red ginseng beverages and red ginseng tablets of the present invention. On the other hand, the red ginseng beverage of Comparative Example 3, in which 90 parts by weight of the noni juice solution was mixed with respect to 100 parts by weight of the red ginseng extract, also exhibited a high anti-drowsiness effect, but the effect did not increase proportionally as the amount of noni increased, so it is uneconomical. Was judged to be.

<Test Example 2> Digestive function and fatigue recovery improvement effect confirmation

The red ginseng beverages and red ginseng tablets of Examples 1 to 5 and Comparative Examples 1 to 4 were taken 2 hours after lunch for 30 days to 27 people of all ages, men and women in their 10s to 40s, 3 times a day for 3 people in each group. After taking the drug for 30 days, the degree of improvement in digestive function and fatigue is shown in Table 3 below with a 5-point dot method (5 points: very excellent, 4 points: excellent, 3 points: average, 2 points: bad, 1 point: very Bad).

Digestive function
Improvement effect Fatigue
Improvement effect Red ginseng drink Example 1 4.3±1.1 4.5±2.5 Example 2 4.4±1.9 4.7±1.8 Example 3 4.2±2.1 4.2±2.0 Example 4 4.4±2.3 4.6±2.1 Comparative Example 1 2.0±2.1 1.4±2.5 Comparative Example 2 2.3±1.2 2.1±1.2 Comparative Example 3 4.4±2.4 4.4±2.5 Red ginseng Example 5 4.3±2.1 4.5±1.5 Comparative Example 4 1.9±2.3 1.6±1.5

As shown in Table 3, the red ginseng beverages or red ginseng tablets of Examples 1 to 5 have excellent digestive function improvement effects and improved overall fatigue. In particular, when consumed after lunch, the digestive function was rather improved, and fatigue was improved, and it was evaluated that it was possible to focus more on study or work in the afternoon.

On the other hand, when a beverage containing only red ginseng of Comparative Examples 1, 2, and 3 or containing red ginseng tablets and a small amount of noni juice, the anti-drowsiness effect tended to be somewhat inferior to the red ginseng beverages and red ginseng tablets of the present invention.

<Test Example 3> Hangover relief effect evaluation

The degree of help in relieving hangover was evaluated for male and female office workers (54 people, male/female ratio 36:12, 25~58 years old) who had difficulty in work due to hangover more than once a month.

For evaluation, each office worker was divided into 9 groups (n=6) and allowed to consume the red ginseng drinks and red ginseng tablets of Examples 1 to 5 and Comparative Examples 1 to 4 between 7 pm and 11 pm, and then hangover normally. Each of them consumed 1.5 times the amount of alcohol that caused them.

Based on the experience before dinner the next day, the degree to which beverage intake is helpful in relieving hangovers compared to usual is shown in Table 4 below with a 5-point RBI method (5 points: very excellent, 4 points: excellent, 3 points: average, 2 points) : Bad, 1 point: Very bad).

Hangover relief effect Red ginseng drink Example 1 4.4±2.3 Example 2 4.4±1.9 Example 3 4.3±2.3 Example 4 4.5±1.5 Comparative Example 1 1.2±1.0 Comparative Example 2 1.9±0.1 Comparative Example 3 4.3±2.1 Red ginseng Example 5 4.3±2.4 Comparative Example 4 1.5±1.7

As shown in Table 4, in the case of office workers who took the red ginseng beverages or red ginseng tablets of Examples 1 to 5, the hangover relief effect was very excellent. On the other hand, when a beverage containing only red ginseng of Comparative Examples 1, 2 and 3 or containing red ginseng tablets and a small amount of noni juice, the hangover relief effect was lower than that of the red ginseng beverages and red ginseng tablets of the present invention. Likewise, the red ginseng beverage of Comparative Example 3 did not increase the hangover relieving effect proportionally as the amount of noni increased.

<Test Example 4> Weight and blood cholesterol reduction experiment

Using ICR mice as experimental animals, the test control group and the normal group using the red ginseng beverages of Example 1 and Comparative Example 1 as a material were fed and compared with breeding.

In this experiment, the basic diet was AIN-76, the protein source was casein (Japan), the carbohydrate source was corn starch (CheilJedang), and the fat source was corn oil (target). Proceeded. The red ginseng beverage used in this experiment was orally fed 1 ml each day at a certain time, and diet and drinking water were freely ingested. The test animal rearing environment was constant temperature (20ㅁ2℃), constant humidity (50ㅁ5%), and 2 animals were separated and reared in polycarbonate cages while maintaining certain conditions with a photoperiod for 12 hours. Cholesterol circulates in the bloodstream in animals and is synthesized in several organs. If the cholesterol level in the bloodstream is high, it is a major cause of arteriosclerosis. It proceeded to.

After breeding, the experimental animals were fasted for 12 hours, anesthetized by inhaling Ether, and blood was collected from the inferior vena cava, treated with heparin, and the plasma was separated by centrifugation (15 mins, 3,000 RPM) to measure the lipid content. I did.

The internal organs of each experimental animal (liver, epididymis, kidney) were immediately excised after blood collection, rinsed several times with a PBS (Phosphate Buffered saline) solution, and then surface moisture was removed for comparative quantification. Plasma triglycerides were measured at 550 nm using a color-developed triglyceride assay solution (Asan kit) using the enzyme method of McGowan et al. (1983), and plasma total cholesterol was measured by applying the enzyme method of Allain et al. (1974). Color development treatment was performed using a solution for measuring total cholesterol (Asan kit), and the absorbance was measured at 500 nm, which was compared with the cholesterol standard curve and quantified. Organ lipids were cut into small pieces by the method of Folch et al. (1957). ml, Chloroform: Methyl alcohol Extracted under a 2:1 solution, neutral lipids and cholesterol were quantified in the same manner as in plasma. Each item was subjected to statistical processing and was taken as an average value.

(1) weight change

Changes in body weight and dietary intake of experimental animals are shown in Tables 5 and 6, respectively.

Referring to Table 5 below, in the case of the experimental animals that were orally fed the red ginseng beverage prepared from Example 1, the body weight was similar or lowered compared to before the experiment, whereas the experimental animals and the normal animals fed the red ginseng beverage prepared from Comparative Example 1 orally. In the case of the group, it can be confirmed that the weight was increased compared to before the experiment.

Referring to Table 6 below, it was confirmed that the dietary intakes of the experimental animals and the normal group that were orally fed red ginseng beverages prepared from Example 1 and Comparative Example 1 were similar.

Before experiment (g) After experiment (g) Example 1 27.51 26.05 Comparative Example 1 27.75 28.37

Dietary intake (g) Example 1 4.0 Comparative Example 1 4.1

Through this, even though the dietary intake of all experimental animals was similar, the weight of the experimental animals that consumed the red ginseng beverage containing noni of Example 1 did not all increase, and was used as a diet beverage because it was similar to before the experiment or decreased compared to before the experiment. It was confirmed that it is possible.

(2) blood cholesterol and triglycerides

The plasma triglycerides, plasma cholesterol, epididymal triglycerides, kidney tissue triglycerides, and liver tissue cholesterol of the experimental animals are shown in Tables 7 and 8 below.

Referring to Table 7 below, the test control group that consumed the red ginseng beverage containing Noni of Example 1 significantly decreased plasma triglycerides compared to before the experiment, whereas the test control group that consumed the red ginseng beverage of Comparative Example 1 had a significant change. Did not appear.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 121 118 Comparative Example 1 120 131

Referring to Table 8 below, it can be seen that the test control group in which the red ginseng beverage containing Noni of Example 1 was consumed significantly decreased plasma cholesterol compared to before the experiment, whereas Comparative Example 1 did not show a significant change.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 156 121 Comparative Example 1 157 150

Through the above results, it was confirmed that the red ginseng beverage containing Noni prepared in Example 1 according to the present invention was able to confirm a decrease in the amount of neutral lipids, thereby improving fat and cholesterol.

<Test Example 5> Sensory test

The color, aroma, taste, texture, and overall acceptability of the red ginseng beverages and red ginseng tablets containing noni prepared in Examples 1 and 5 were subjected to a sensory quality evaluation. 10 sensory inspectors with sensory identification ability of this food were selected, and the sensory quality was scored 9 points (9 points: very good, 7 points: good, 5 points: moderate, 3 points: a little bad, 1) Point: very bad). The sensory test results were verified for significant differences between each sample by Duncan's multiple range test at the 5% level using ANOVA. The results are shown in Table 9 (average value) below. For comparison, fried eggs were prepared using ordinary oil.

division Example 1 Example 5 Comparative Example 1 Comparative Example 4 flavor 8.3 8.1 2.3 2.4 color 8.4 8.2 3.1 3.4 incense 8.2 8.5 3.0 3.1 Texture 8.4 8.5 3.2 3.0 Overall
Preference 8.3 8.4 3.1 3.0

As a result of the experiment, the red ginseng beverage and red ginseng tablet containing Noni according to the present invention had very high taste, color, aroma, and texture, and the overall acceptability was 8.3 and 8.4, respectively. In particular, it was confirmed that the bitter taste was reduced and the texture was very improved. On the other hand, the red ginseng beverage and red ginseng tablet prepared in Comparative Examples 1 and 5 had very low overall acceptability of 3.1 and 3.0, respectively. From this, it was confirmed that red ginseng and noni were very well fused, giving synergistic effect to sensory properties.

As described above, the noni-containing red ginseng drink and red ginseng tablet prepared according to the present invention aid in blood flow through immunity enhancement, fatigue improvement, and platelet aggregation inhibition, and for red ginseng with improved memory and antioxidant effects, cell health, immunity enhancement, and energy. It is a functional food to which the efficacy of Noni such as recovery, vascular disease treatment, diabetes prevention and treatment, arthritis treatment, and liver function recovery effect is added. Therefore, the noni-containing red ginseng drink and red ginseng tablet of the present invention can also be used as an anti-drowsiness, fatigue recovery, digestion improvement and diet drink.In particular, in products targeted to the silver generation, Graviola and MSM are added along with red ginseng and noni. It can be added and is expected to be commercialized by adding graviola, pomegranate, and fish collagen along with red ginseng and noni to products for women.

Claims (6)

Including 30 to 70 parts by weight of noni juice and 5 to 10 parts by weight of coconut flower extract based on 100 parts by weight of red ginseng extract,
The noni juice was washed with a sodium hydrogen carbonate solution having a concentration range of 1 to 3 (w/w)% of noni, and then fermented and fermented by fermenting the washed noni for 60 days at a temperature of 20°C. To obtain and then pressurized juice at a pressure of 1.5 to 2.5kgf/cm ^2,
The coconut flower extract is prepared by drying the coconut flower and then boiling it at a temperature in the range of 70 to 90 ℃ by adding 10 times water, and filtering it,
The noni juice is a processed noni-containing red ginseng product prepared by washing the raw noni skin, and then separating and fermenting it using a fermentation enzyme. delete delete delete Noni-containing red ginseng processed product manufacturing method comprising the following steps:
(S1) preparing a red ginseng extract;
(S2) Noni was washed with a sodium hydrogen carbonate solution having a concentration range of 1 to 3 (w/w)%, and then the washed noni was aged and fermented at a temperature of 20° C. for 60 days to obtain fermented and aged noni. Then, pressurized juice of 1.5 to 2.5kgf / cm ² to prepare a noni juice, but the noni juice is prepared by washing the raw noni and then separating it and fermenting it using a fermentation enzyme. step;
(S3) preparing a coconut flower extract by drying the coconut flower and then boiling it at a temperature in the range of 70 to 90° C. by adding 10 times the amount of water and filtering it; And
(S4) 30 to 70 parts by weight of the noni juice prepared in step (S2) and 5 to 10 parts by weight of the coconut flower extract prepared in step (S3) based on 100 parts by weight of the red ginseng extract prepared in step (S1) Mixing the wealth. delete