KR102238374B1 - Manufacturing method of gongjindan - Google Patents

Abstract

The present invention relates to a method for preparing gongjindan, which comprises Cyprus rotundus L., known to circulate energy and control blood, while mixing the traditional liquor soju and aging at low temperature, and thus is effective for cheering up energy, in particular, headache, stomach pain, menstrual irregularity, menstrual pain, uterine bleeding, postpartum stroke, chest pain or stuffiness caused by psychological instability, indigestion, hot flushes, dermatitis, or the like. According to the present invention, it is possible to provide gongjindan, which is excellent in alleviating chronic fatigue, dizziness, and weakness due to decreased liver function, and also has a significantly improved efficacy in indigestion, pain relief, etc., due to the fermented Cyprus rotundus L., fraction extract obtained by inoculating a specific strain.

Description

Manufacturing method of Gongjindan{MANUFACTURING METHOD OF GONGJINDAN}

The present invention relates to a method for manufacturing a gongjindan comprising a hyangbuja.

Gongjindan (拱辰丹) is an oriental medicine prescription introduced in Donguibogam. It is composed of six herbal ingredients such as musk, antler, ginseng, angelica, cornus milk, and sukjihwang. It is known to be effective for dizziness, headache, chronic fatigue, and menstrual abnormalities caused by decreased liver function.

Musk, the main ingredient of Gongjindan, is a natural animal flavor obtained by drying the musk gland of musk roe deer, and the amount of musk roe deer is captured according to the Convention on International Trade in Wild Animal and Plant Species (CITES), which are currently endangered. This is limited. Therefore, musk incense is very expensive and there is a problem that the supply and demand is not smooth. As a substitute for it, mokhyang (木香) and acupuncture (沈香) are attracting attention.

On the other hand, Gongjindan is traditionally made of bead-shaped pills. Today, many pharmaceutical companies produce and sell 　Gongjindan 　pills based on the prescription of Donguibogam, and various technologies are being developed to improve the efficacy of Gongjindan.

For example, in Korean Patent Application Publication No. 10-2015-0073913 (2015. 07. 01.), it is possible to easily check the content of musk, musk, aloes, and antlers, and furthermore, aromatic medicinals musk, musk, and aloes　Resonance diagnosis 　 and its manufacturing method that can maintain the effect of such as for a long time are introduced.　 Gongjindan of the patent consists of an inner core composed of musk, musk, acupuncture, antler and a mixture thereof and a first supplement, and an outer shell composed of angelica, antler, cornus oil, and a second supplement, and the outer shell comprises the inner core. It was formed to wrap around. In addition, Korean Patent Publication No. 10-2016-0049750 (2016. 05. 10.) discloses a fermentation 　 resonant 　 composition and a method of manufacturing the same, which can improve the absorption rate in the intestine. The manufacturing method of the fermentation 　 gongjindan includes the steps of mixing cornus milk, antler, angelica and musk with natural honey; Fermenting the blended raw materials; Quantitatively inspecting the fermented raw material; And packaging the quantitatively inspected raw material with gold foil for drug efficacy protection. Includes. Finally, Publication No. 10-2016-0049751 (May 10, 2016) discloses a composition containing ungdam and a method of manufacturing the same. The manufacturing method of the Ungdam 　 Gongjindan 　 composition comprises the steps of combining Ungdam, Cornus, antler, Angelica, and musk with natural honey; Fermenting the blended raw materials; Quantitatively inspecting the fermented raw material; And packaging the quantitatively inspected raw material with gold foil for drug efficacy protection. Includes.

On the other hand, Bangdongsani, a perennial herb belonging to the Bangdongsani family, is also called Hyangbu, and the rootstock of Hyangbu is called Hyangbuja (Cyprus rotundus L.). Bangdongsani grows well in the sunny areas of subtropical beaches and streams in the tropics, including Korea, China, Japan, and Taiwan. In particular, Hyangbuja is known to control blood circulation such as circulating energy and releasing lumps, and also has a function of relieving pain and controlling menstruation, so it is used in various prescriptions in oriental medicine. For example, it is known to be used for headache, abdominal pain, menstrual irregularities, menstrual pain, uterine bleeding, postpartum wind, chest pain or stuffiness due to psychological instability, indigestion, facial flushing, and dermatitis.

Republic of Korea Patent Publication No. 10-2015-0073913 (published on July 01, 2015) Republic of Korea Patent Publication No. 10-2016-0049750 (published on May 10, 2016) Republic of Korea Patent Publication No. 10-2016-0049751 (published on May 10, 2016)

The present invention includes yangbuja, which is known to circulate energy and control blood, while blending soju, a traditional liquor, and aging at a low temperature to provide energy, especially headache or abdominal pain, menstrual irregularities, menstrual pain, uterine bleeding, postpartum wind, psychological instability. Its purpose is to provide a method of manufacturing Gongjindan that is effective for chest pain, frustration, indigestion, facial flushing, and dermatitis caused by.

In addition, the technical problems to be solved by the present invention are not limited to the technical problems mentioned above, and other technical problems that are not mentioned are clearly to those of ordinary skill in the technical field to which the present invention belongs from the following description. It will be understandable.

In the present specification, a) antler, angelica, and cornus oil are mixed and finely powdered; b) mixing 40 to 60 parts by weight of traditional soju or cheongju and 20 to 30 parts by weight of honey to 100 parts by weight of the mixed fine powder, kneading, and then aging at a low temperature within a temperature range of 55 to 60°C; c) 90 to 110 parts by weight of traditional soju or cheongju and 45 to 55 parts by weight of honey are mixed again with 100 parts by weight of the aged dough, and then 0.5 to 1.5 hours in a steam pot in the temperature range of 90 to 110°C. High-temperature aging; d) stirring the aged dough, resting for 0.5 to 1.5 hours, and aging again at high temperature for 0.5 to 1.5 hours in a steam pot in a temperature range of 90 to 110°C; e) applying the aged dough to the solid pine wood board and kneading it several times to remove air; f) mixing the aloes and flavoring in the dough, and then kneading for 0.5 to 1.5 hours; And e) removing the dough obtained in step f by 5g to form a spherical ring, and then coating the dough with gold leaf. It provides a method for manufacturing a gongjindan comprising a.

In addition, in the present specification, in step a, antler, angelica and cornus oil are mixed in a ratio of 1: 0.8 to 0.9: 0.5 to 0.7 parts by weight, providing a method for manufacturing Gongjindan.

In addition, in the present specification, the f-stage Hyangbuja was fermented by inoculating Hyangbuja extract with one or more strains, Lactobacillus buchneri , Lactobacillus paracasei subsp. tolerans ), and Lactobacillus har. Vinensis ( Lactobacillus harbinensis ), Saccharomycopsis fibuligera (Saccharomycopsis fibuligera) And Pichia kudriavzevii (Pichia kudriavzevii) It provides a method for producing a gongjindan that is fermented by mixing at least one strain selected from the group consisting of.

In addition, in the present specification, the fermentation is performed for 24 to 36 hours at a temperature condition of 31 to 38° C., providing a method for producing a gongjindan.

In addition, the present specification provides a fermentation fraction extract obtained by fractionation with one or more fractionation solvents selected from the group consisting of butanol, acetone, phosphoric acid, hexane, ethanol, and water.

According to the method of manufacturing Gongjindan according to the present invention, it is excellent in the effect of improving chronic fatigue, dizziness, and powerlessness due to decreased liver function through the process of mixing traditional liquor and aging at low temperature, and also, a fermented fraction of fragrant fermented by inoculating a specific strain. The extract provides Gongjindan with remarkably improved efficacy such as indigestion and pain relief as the efficacy of Hyangbuja.

1 is a schematic diagram of a manufacturing process of a resonance stage according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, in describing the present description, a description of a function or configuration that is already known will be omitted in order to clarify the gist of the present description.

Gongjindan (拱辰丹) is an oriental medicine prescription introduced in Donguibogam. It is composed of six herbal ingredients such as musk, antler, ginseng, angelica, cornus milk, and sukjihwang. It is known to be effective for dizziness, headache, chronic fatigue, and menstrual abnormalities caused by decreased liver function. Musk, the main ingredient of Gongjindan, is a natural animal flavor obtained by drying the musk gland of musk roe deer, and the amount of musk roe deer is captured according to the Convention on International Trade in Wild Animal and Plant Species (CITES), which are currently endangered. This is limited. Therefore, musk incense is very expensive and there is a problem that the supply and demand is not smooth. As a substitute for it, mokhyang (木香) and acupuncture (沈香) are attracting attention.

On the other hand, Hyangbuja is known to control blood, such as circulating energy and releasing lumps, and also has a function to relieve pain and control menstruation, so it is used in various prescriptions in oriental medicine. For example, it is known to be used for headache, abdominal pain, menstrual irregularities, menstrual pain, uterine bleeding, postpartum wind, chest pain or stuffiness due to psychological instability, indigestion, facial flushing, and dermatitis.

Focusing on this point, the inventors of the present invention have repeatedly researched, and when manufacturing Gongjindan, the traditional alcoholic soju is blended and low-temperature aging to produce Gongjindan. In particular, Hyangbuja is inoculated with a specific strain in the Hyangbuja extract. After fermentation, it was confirmed through an experiment that when using the fractional extract fractionally extracted, it was confirmed through an experiment that the efficacy of fragrant flavor, such as relieving chest pain or tightness, can be effectively added to the gongjindan.

First, after mixing antler, angelica and cornus oil, finely powdered (step a).

Deer antlers are dried by collecting and processing the freshly grown antlers of a stag. In the deer, old antlers fall off from mid-March every year, and new antlers begin to sprout, and young antlers that are not boneless are called antlers. Among the fat-soluble components of antler, ganglioside, a type of glycolipid, is a polymeric glycolipid accumulated in the gray matter of the kidneys, liver, spleen, and brain. Is known.

On the other hand, Angelica gigas is a perennial herb belonging to Umbelliferae and is mainly distributed in Korea, China, and Japan, and is cultivated in each region and used as a herbal material. Angelica acutiloba Kitagaw and Japanese angelica sinensis Diels, which are cultivated in Korea, are distinguished. Angelica is a representative herbal medicine in Korea that has been used for disease treatment and health promotion as a herbal medicine with no side effects due to its warm medicinal properties, sweet taste, and non-toxicity. The medicinal ingredients of Angelica Angelica grown in Korea include decursin, decursinol, angelate, nodakenetin, nodakenin, umbelliferone, It contains β-sitosterol, α-pinene, and limonene. In particular, decursin and decursinol angelate are the most abundant constituents among the coumarine derivatives, which are the main components of Angelica Angelica, and are known for their pharmacological effects such as antibacterial, anti-angiogenic, and anti-cancer.

On the other hand, Cornusofficinalis is a deciduous broad-leaved small arboreous tree belonging to the Cornaceae family. The flesh (fruit) contains glycosides such as cornin, morroniside, loganin, tannin, and saponin, and organic acids such as wine, malic and tartaric acid. In addition, vitamin A and a large amount of sugar are also included. Seeds (seeds) contain palmitic acid, oleic acid, and linoleic acid. Sansuyu provides pure water and warms the waist and knees. It relieves frequent urination, cures head and nose, and deafness. In addition, since it contains more than 15% of saponin, it has an excellent astringent effect, and has an excellent effect of removing harmful oxygen, thus improving the skin. Animal experiments show diuretic and blood pressure-lowering effects, and 　acid feeding and dysentery have an inhibitory effect on staphylococcus aureus and shigella and ascites cancer cells, lowering blood sugar, increasing myocardial contractility, raising blood pressure, and immunity. It shows lymphocyte proliferation in the lineage and inhibits platelet aggregation.

Specifically, in the above step, antler, angelica and cornus oil are mixed in a ratio of 1: 0.8 to 1.0: 0.5 to 0.7 parts by weight, and fine powdering may be performed using an ultra-fine powder.

Next, 40 to 60 parts by weight of traditional soju or cheongju and 20 to 30 parts by weight of honey are mixed and kneaded with 100 parts by weight of the mixed fine powder, and then aged at a low temperature within a temperature range of 55 to 60°C (step b).

Traditional soju or cheongju is added to the mixed fine powder, mixed with honey and kneaded, and then aged at a low temperature within a temperature range of 55 to 60°C. On the other hand, the honey is contained in order to effectively neutralize the bitter taste of the herbal medicine, and serves to increase the convenience of taking. On the other hand, through the low-temperature aging as described above, the aroma of honey and traditional soju can be amplified more intensely, and if the low-temperature aging in the above range is not performed, the scent of traditional soju and the flavor of honey are difficult to effectively penetrate into the gongjindan. Meanwhile, the low-temperature aging may be performed for 0.5 to 2 hours.

Next, 90 to 110 parts by weight of traditional soju or cheongju and 45 to 55 parts by weight of honey are mixed again in 100 parts by weight of the aged dough, and then 0.5 to 1.5 in a steam pot in a temperature range of 90 to 110°C. Aged at high temperature for an hour (step c).

Traditional soju or cheongju is mixed with the dough that has undergone the primary aging process at low temperature, honey is mixed again, and then aged at a relatively high temperature is performed. On the other hand, there is an effect of completely removing bacteria or viruses that may occur on the product by high-temperature aging as described above, effectively preventing product deterioration, and extending the storage period for a long time. In addition, there is a problem in that it is difficult to maintain the aroma of traditional soju and the flavor of honey in Gongjindan for a long time if the process of re-aging at a high temperature as described above is not performed.

Next, the aged dough is stirred, rested for 0.5 to 1.5 hours, and aged again at high temperature for 0.5 to 1.5 hours in a steam pot in a temperature range of 90 to 110°C (step d).

On the other hand, re-aging at high temperature after resting as described above is performed to finely and soften the particles and to facilitate ingestion by being easily broken when taking the gongjindan, and passing through the paused period is to prevent the gongjindan from becoming excessively moist. It is performed, and may be performed to blow away moisture contained excessively in the resonance stage after the primary high-temperature aging.

Next, the aged dough is applied to a solid pine wood board and kneaded several times to remove air (step e).

If the air is not removed in the above step, it is because air is contained in the dough and may cause symptoms such as indigestion, abdominal distension, and bloating when ingesting the gongjindan, and the removal process is performed by repeatedly kneading for about 10 to 30 minutes. It can be.

Next, acupuncture and flavor are mixed with the dough, and then additionally kneaded for 0.5 to 1.5 hours (step f).

Aquillaria agallocha Roxburgh (Aquillaria agallocha Roxburgh) is a part that forms a histologically hard mass in the heartwood area by depositing naturally secreted resin on the aloes tree. Acupuncture was found to have a sedative effect in animal experiments, and the extract was reported to inhibit Mycobacterium tuberculosis and to have a strong inhibitory effect on Typhoid bacteria and Red Lycobacteria.

On the other hand, Hyangbuja (Cyprus rotundus L.) is known to control blood circulation such as circulating energy and releasing lumps, and also has a function to relieve pain and regulate menstruation, so it is used in various prescriptions in oriental medicine. For example, it is known to be used for headache, abdominal pain, menstrual irregularities, menstrual pain, uterine bleeding, postpartum wind, chest pain or stuffiness due to psychological instability, indigestion, facial flushing, and dermatitis.

On the other hand, in the above step, based on 100 parts by weight of the dough, acupuncture was mixed in 30 to 50 parts by weight, and flavored in 60 to 80 parts by weight.

On the other hand, Hyangbuja used in step f is fermented by inoculating Hyangbuja extract with one or more strains, Lactobacillus buchneri , Lactobacillus paracasei subsp. tolerans ), Lactobacillus harbinen Cis ( Lactobacillus harbinensis ), Saccharomycopsis fibuligera (Saccharomycopsis fibuligera) And Pichia kudriavzevii (Pichia kudriavzevii) It may be fermented by mixing one or more strains selected from the group consisting of.

Specifically, the Hyangbuja extract may be extracted using water or ethanol, specifically 50% ethanol, and the fermentation step may be performed for 24 to 36 hours at a temperature condition of 31 to 38°C.

On the other hand, the fermentation may be performed by inoculating microorganisms in a number of bacteria of 2.0 to 7.0 at an absorbance value of OD 600 and performing for 24 to 72 hours at 25 to 37 °C. Specifically, when fermentation is performed with bacteria less than 2.0 at OD 600 absorbance, there is a problem that bacteria may not grow, and when fermentation is performed with more bacteria than 7.0 at OD 600 absorbance, contaminated bacteria may be inoculated. There is this.

On the other hand, after the fermentation step, the fragrance may be a fermentation fraction extract obtained by fractionation with one or more fractionation solvents selected from the group consisting of butanol, acetone, phosphoric acid, hexane, ethanol and water. It is possible to sufficiently include the active ingredients of.

Finally, 5 g of the dough obtained in step f is removed each to form a spherical ring, and then coated with gold leaf (step e).

The gold foil is made of pure gold having a purity of 95% or more as a nanopowder having a size of 1 to 400 nm, and may be applied in a range of about 0.001 to 0.1 g per one resonant end.

The invention will be described in more detail in the following examples. However, the following examples are merely illustrative of the present invention, and the contents of the present invention are not limited by the following examples.

[Example]

Example 1

After the antler, angelica and cornelian oil were cleaned and prepared, the ratio was 1:0.8:0.6 parts by weight, mixed, and finely powdered using an ultra-fine powder. Next, 50 parts by weight of sake and 25 parts by weight of honey were mixed and kneaded based on 100 parts by weight of the mixed fine powder, followed by low-temperature aging for 1 hour in a Sous-vide device under a temperature condition of 60°C.

Next, take out the low-temperature aging dough, mix 100 parts by weight of traditional soju at 30°C and 50 parts by weight of honey again based on 100 parts by weight of the dough, and proceed to high temperature aging for 1 hour in a 100°C steam pot I did. After the high-temperature aging, it was paused for 1 hour, and the high-temperature aging was again performed for 1 hour in a 100°C steam pot.

Next, the aged dough was put on a solid pine board and kneaded several times for about 15 minutes to remove air, and 40 parts by weight of acupuncture and 70 parts by weight of acupuncture were mixed based on 100 parts by weight of the dough. After kneading, 5g of this was removed each to form a ring, and then 0.005g of gold leaf was covered per piece to prepare Gongjindan.

Meanwhile, the used Hyangbuja was mixed with Hyangbuja in water and then extracted with hot water at 80°C for 24 hours to obtain a hot water extract of Schisandra chinensis, and then Lactobacillus paracasei sub. Tolerans strain was added thereto. After inoculation, a fermented extract obtained by fermenting for 30 hours at 35°C was used.

Example 2

Gongjindan was prepared in the same manner as in Example 1, except that the fractionated extract obtained by fractionating the fermented extract of Hyangbuja with hexane was used.

Comparative Example 1-1

Gongjindan was prepared in the same manner as in Example 1, but the low-temperature aging process was not performed.

Comparative Example 1-2

The gongjindan was manufactured in the same manner as in Example 1, but the first high-temperature aging process was not performed.

Comparative Example 1-3

The gongjindan was manufactured in the same manner as in Example 1, but the second high-temperature aging process was not performed.

Comparative Example 1-4

The gongjindan was manufactured in the same manner as in Example 1, but both the first and second high-temperature aging processes were not performed.

Comparative Example 2

Gongjindan was prepared in the same manner as in Example 1, but the flavor was not mixed.

Comparative Example 3-1

Gongjindan was prepared in the same manner as in Example 1, except that the flavor fermentation process was performed at 35°C for 10 hours.

Comparative Example 3-2

Gongjindan was prepared in the same manner as in Example 1, except that the flavor fermentation process was performed at 35°C for 40 hours.

[Experiment 1. Sensory evaluation test]

The Gongjindan prepared in the above-described Examples and Comparative Examples was prepared, and 20 men and women were to be taken, and after 12 hours, a 5-point scale method (5 points: very good, 1 point: bad) was used. Sensory evaluation was conducted on whether to relieve dyspepsia, pain relief, bitter taste masking, and overall acceptability. Specific results are shown in Table 1 below.

Whether to relieve indigestion Whether to relieve pain Whether bitter taste is masked Overall preference Example 1 4.3 4.4 4.3 4.5 Example 2 4.3 4.5 4.6 4.6 Comparative Example 1-1 3.7 3.6 3.9 3.4 Comparative Example 1-2 3.2 3.5 3.7 3.4 Comparative Example 1-3 3.5 3.6 3.6 3.5 Comparative Example 1-4 3.1 3.7 3.5 3.7 Comparative Example 2 3.5 3.7 3.5 3.7 Comparative Example 3-1 3.8 3.6 3.7 3.6 Comparative Example 3-2 3.9 3.8 3.7 3.8

As shown in the results of Table 1, in the case of the Gongjindan prepared according to Examples 1 and 2 of the present invention, compared to the comparative examples, all of the excellent scores in terms of dyspepsia relief, pain relief, bitter taste masking, and overall preference It was able to confirm that obtained was obtained. In particular, in the case of using the fermentation treatment performed under the optimized conditions, the fermentation extract or the fermentation fraction extract of the fermentation, it was confirmed that the effects such as relief of indigestion or pain relief for the ingested subject were remarkably improved.

In the above, although specific embodiments of the present invention have been described and illustrated, the present invention is not limited to the described embodiments, and various modifications and variations can be made without departing from the spirit and scope of the present invention. It is self-evident to those who have. Therefore, such modifications or variations should not be individually understood from the technical spirit or point of view of the present invention, and the modified embodiments should be said to belong to the claims of the present invention.

Claims (5)

a) mixing antler, angelica and cornus oil, and then finely powdering it;
b) mixing and kneading 40 to 60 parts by weight of traditional soju or cheongju and 20 to 30 parts by weight of honey to 100 parts by weight of the mixed fine powder and then aging at a low temperature for 0.5 to 2 hours within a temperature range of 55 to 60°C;
c) 90 to 110 parts by weight of traditional soju or cheongju and 45 to 55 parts by weight of honey are mixed again with 100 parts by weight of the aged dough, and then 0.5 to 1.5 hours in a steam pot in the temperature range of 90 to 110°C. High-temperature aging;
d) stirring the aged dough, resting for 0.5 to 1.5 hours, and aging again at high temperature for 0.5 to 1.5 hours in a steam pot in a temperature range of 90 to 110°C;
e) applying the aged dough to the solid pine wood board and kneading it several times to remove air;
f) mixing the aloes and flavoring in the dough, and then kneading for 0.5 to 1.5 hours; And
g) removing the dough obtained in step f by 5g to form a spherical ring and then coating gold leaf; Containing, Gongjindan manufacturing method.
The method of claim 1,
In the step a, deer antler, angelica and cornus oil are mixed in a ratio of 1: 0.8 to 0.9: 0.5 to 0.7 parts by weight.
The method of claim 1,
Hyangbuja in step f is fermented by inoculating Hyangbuja extract with one or more strains, Lactobacillus buchneri , Lactobacillus paracasei subsp. tolerans ), and Lactobacillus harbinensis. ), Saccharomycopsis fibuligera And Pichia kudriavzevii (Pichia kudriavzevii) is fermented by mixing one or more strains selected from the group consisting of, Gongjindan manufacturing method.
The method of claim 3,
The fermentation is performed for 24 to 36 hours at 31 to 38 °C temperature condition, Gongjindan manufacturing method.
The method of claim 3,
After the fermentation, flavor is a fermented fraction extract obtained by fractionating with one or more fractionation solvents selected from the group consisting of butanol, acetone, phosphoric acid, hexane, ethanol, and water.

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