KR102365198B1 - Facturing method of functional liquefied healthfoods using Gastroia elata Blume, Polygonum multiflorum Thunberg and mountain ginseng - Google Patents

Abstract

The present invention relates to a method for producing a functional liquid health food using Chunma, Hawthorn and wild ginseng, and more particularly, the steps of: 1) slicing Chunma, and repeating the amplification process of steaming and drying, followed by drying; 2) repeating the amplification process of steaming and drying the sewage; 3) mixing the 1) cheonma and 2) sauerkraut and pulverizing the medicine; 4) kneading the powdered medicinal material with mineral water, adding sugar, and fermenting it with a lactic acid bacteria fermenting strain; And 5) filtering and concentrating the fermented product to prepare a liquid product; relates to a method for producing a functional liquid health food comprising. The food of the present invention is fermented by fermented strains such as Hwang Guk-gyun as well as excellent nutritional components of Chunma and Sauerkraut, so that various amino acids and vitamins are harmonized to further increase the nutritional value and promote metabolism in the body. By purifying its unique strong scent and taste, it has already been prepared as a liquid without off-flavor, so the palatability is greatly improved, the digestibility is excellent and the dosage is much better, and it is effective in the prevention of various diseases such as circulatory and vascular diseases.

Description

{Facturing method of functional liquefied healthfoods using Gastroia elata Blume, Polygonum multiflorum Thunberg and mountain ginseng}

The present invention relates to a method for manufacturing a functional liquid health food using cheonma, saueri and wild ginseng.

Gastroia elata Blume (天麻, Gastroia elata Blume) is a perennial plant belonging to the Orchidaceae family. It coexists with the basidiomycete, Armillaria mellea, and has tubers underground. , diabetes, epilepsy, is known to be effective against symptoms such as dizziness (Lee, YB 1990. Dictionary of oriental medicine. Sam moon dang. p. 814). Chunma contains pharmacological ingredients such as gastrodin, vanillyl alcohol, vanillin, benzaldehydes, and p-hydroxybenzyl alcohol, and has been reported to have physiological activity in the body (Taguchi et al., 1981, Chem. Pharm. Bull. 29:55- 62), confirmed the presence of phenolic compounds such as 4,4-dihydroxy-diphenyl methane from raw horseradish (Zhou et al., 1980, Acta botanica Yunnanica. 2:370-372). In addition, it was reported that the antioxidant power of Chunma extract using perilla oil as a substrate was higher than that of BHT, a synthetic antioxidant, and that the antioxidant power increased as the concentration of Chunma extract increased. reported that there is It has been reported that p-hydroxybenzyl alcohol and vanillin, which are the main components of Chunma, have strong antioxidant effects in DPPH, superoxide, and hydroxyl radical scavenging ability, and have excellent effects as antioxidants in vitro and in vivo. As such, multifaceted research is required to use Chunma as a food material. Recently, various studies on physiological activity are being conducted by fermenting natural products or processing enzymes. It is lacking.

Chunma has been used for cerebrovascular and cardiovascular diseases since ancient times, and its functionality and effectiveness have been recognized in several studies. These Chunma products can work effectively for modern people who have a lot of stress. In particular, in Asian countries, interest and understanding of the effectiveness of Chunma has already been partially formed, so if you approach it as a reliable product, you can increase the marketability.

Chunma is a perennial medicinal plant of the orchid family, and its active ingredient, gastrodin, is excellent for improving brain diseases and controlling blood pressure. Our Chunma products have been developed and produced with enhanced functionality and reliable raw materials based on the efficacy of traditional Chunma.

However, due to the unpleasant smell and taste unique to Chunma, there are many consumers who show objection to the consumer base, so it is difficult to stand out in the market for similar products due to the lack of convenience in portability and consumption.

The main effect of Chunma is to improve cerebrovascular, cardiovascular, memory and cognitive abilities, etc., and it is a medicinal plant that meets the growing demand for food development for the elderly and the prevention of chronic diseases that have worsened with the advent of an aging society. In addition, food business and healthcare trends are paying attention to functional enhancement and age-friendly products, and related products are being developed and launched.

In the case of herbal medicinal resources such as Chunma, the market for raw materials, profits, and exports are limited, but in the case of processed products developed by grafting new technologies, it is advantageous for exploring various markets and pioneering exports. If fermentation technology can be applied to cheonma, which has already been verified on its effectiveness, to enhance functionality and improve diet, it will be an opportunity to increase consumer accessibility. I believe that higher added value can be obtained through such product research and development.

Polygonum multiflorum Thunberg (何首烏, Polygonum multiflorum Thunberg) is a perennial herb belonging to the family Candidae, which is collected and dried from the tuberous roots of 3 to 4 years old Haushu. Here, Hasuo means red and white, and it follows that in the Korean Pharmacopoeia and Korean Medicine Specifications, red and white are divided into white and white. The taste is bitter, sweet, and astringent, and the nature is slightly mild. It has the effect of nourishing the liver and kidneys, nourishing the blood, and removing wind, so it is used to treat chronic hepatitis and oil wells. From a Western medical point of view, sewage containing ingredients such as chrysophanol, emodin, and lecithin lowers blood sugar, has antibacterial action, and has the effect of lowering serum cholesterol.

Pleuropterus multiflorus is a medicinal plant that has been cultivated for a long time since it came from China. The leaves are alternate phyllotaxis, with a stalk, 3-6 cm long and 2.5-4.5 cm wide, with a sharp tip and an egg-shaped heart shape with a heart-shaped bottom. The flowers are white in August-September and form a panicle at the end of the branch. Fruit is aqueous (瘦果: a fruit with a woody or leathery rind like rice seeds and one seed inside). In oriental medicine, the tuber root is used as a medicine.

Weakness is mild, cold, and coarse. It is known to have the effects of tonic, gangjeong, yanghyeol, interpolation, geopung, and small bell. It is used as a treatment for symptoms such as physical weakness, low back pain, arteriosclerosis, positive gastric emptying, high blood pressure, chronic hepatitis, tuberculosis lymphadenitis, enteritis, onset swelling, and constipation.

However, it has been reported that medicinal plant extracts are often toxic to cell metabolism, so interest in medicinal plant extracts fermented with mushroom mycelium is increasing. Fermentation produces many enzymes, and among the produced enzymes, many antioxidant enzymes are produced, so it is effective in preventing aging and improving skin. It is reported to be able to improve the side effects or allergy to drugs.

Ginseng (Panax Ginseng C. A. Meyer) is a perennial plant belonging to the Araliaceae family, and its roots are used as medicine. Recently, as it has been reported that the efficacy of ginseng may vary depending on the method of preparation, new processing methods of ginseng are emerging. is becoming In particular, processed ginseng, in which specific ingredients are fortified using fermentation using microorganisms and enzymes, has recently been attracting attention as a functional food.

In the case of wild ginseng, in the revised 'Shennong Bon Chagyeong' of China's Tao Hongqing (488-496), ginseng is "to nourish the five intestines, to stabilize the mind, to fix the soul and to stop the vigilance, and to remove the intrusion from outside. It brightens the eyes, opens the mind, and makes you smarter. If you take it for a long time, your body will become lighter and you will live longer." In addition, the efficacy of ginseng has been intensively recorded in Myungbyeolrok and Bonchogangmok, and they are cited and written in Donguibogam of the Joseon Dynasty.

Since ginseng is non-toxic, it is harmless even if taken for a long period of time. It is a representative drug of “sangyak” that helps in immortality and longevity. It is used alone or as a herbal medicine composed of oriental medicine and is used as a group medicine for prescription drugs. It is used as an important auxiliary agent in the treatment of

Furthermore, according to Dr. Breakman according to Korean herbal medicine research, wild ginseng is effective in relieving stress, detoxifying alcohol, diabetes, cancer, arteriosclerosis, high blood pressure, liver disease, and anemia. It is good for recovering energy after illness and is a good medicine for the elderly.

According to the results of modern scientific research, research results have come out that it is effective in adult diseases such as cancer, diabetes, and arteriosclerosis. That is, it has been proven to have excellent effects on recovery from fatigue, physical strength, anemia, hypotension, heart weakness, neurosis, autonomic nervous system, pulmonary tuberculosis, asthma, gastroenteritis, diarrhea, constipation, poor eating, diabetes, intolerance, skin disease and rough skin. .

Saponin and non-saponin substances (Panacen, polysaccharides, amino acid derivatives, polyacetylene derivatives, phenol compounds) contained in wild ginseng have excellent pharmacological activity and have excellent efficacy in removing free radicals, thereby reducing anticancer, blood pressure, and lipid lowering properties. , and is used for various purposes such as removal of hepatotoxicity. The major pharmacological components of wild ginseng with excellent efficacy are divided into PD (proto panaxadiol) and PT (proto panaxatriol), and the content of ginsenosides contained in wild ginseng is up to 3 to 4 times higher than that of general ginseng. it is known

On the other hand, the demand for food development that reflects the concerns about chronic diseases, which is aggravated by the accelerating aging of society and the expectations for a healthy old life, is on the rise. Accordingly, food industry and healthcare trends are also paying attention to functional enhancement and age-friendly products, and related products are being developed and released.

The general method of manufacturing health food raw materials is to boil or boil or dry to use herbal medicines. In this method, it is difficult to expect the original effect of the herbal medicine because the active ingredient disappears due to heating in this method. Moreover, when the dried herbal medicine is used as it is, most herbal medicines have oxidized NAD that cannot be absorbed by the body, and after ingestion , is converted into reduced NAD and absorbed, but the converted reduced NAD component is reconverted back to oxidized NAD and most of the active ingredients are excreted outside the body.

In order to compensate for these drawbacks, there is a great need to manufacture functional health foods by using fermented microorganisms to grind grain raw materials containing a lot of starch and converting them into reduced ingredients by fermentation process treatment. The reaction using the decomposition, metabolism, and production of microorganisms is a resource-saving and energy-saving type that does not require high temperature and high pressure, has large reaction selectivity, and has features such as being able to produce substances with a simple device. The functional ingredients of Chunma and Hausoo can be used as functional fermented foods that are easier to absorb.

Accordingly, the inventors of the present inventors have found that from extracts of drugs obtained by fermenting fermented bacteria on cheonma, sauerkraut, and wild ginseng, which are readily available among oriental herbal medicines that are native to Korea, and which are known for their various physiologically active functions, the antioxidant effect and functionality by inhibition of tyrosinase activity, etc. The present invention was completed by confirming that the preference as a liquid was improved.

The object of the present invention is to reduce using the components generated by the chemical reaction of the process by using the metabolism, fermentation, and decomposition ability, which are the functions of microorganisms, by mixing cheonma, ginseng and wild ginseng, inoculating and fermenting and decomposing effective microorganisms therein. It is to provide a manufacturing method of a functional liquid health food that is converted into a type component.

In order to achieve the above object, the present invention comprises the steps of: 1) drying after repeating the amplification process of slicing and steaming and drying Chunma; 2) repeating the amplification process of steaming and drying ginseng and wild ginseng; 3) mixing the 1) Chunma and 2) Sauer and pulverizing the medicine; 4) mixing the dried and pulverized cucumber and vitamin young leaves with the powdered medicine; 5) preparing a culture solution by kneading the powder with mineral water and adding sugar; 6) fermenting the culture solution with a lactic acid bacteria fermenting strain; And 7) filtering and concentrating the fermented product to prepare a liquid product; provides a method for producing a functional liquid health food comprising.

Hereinafter, the present invention will be described in detail.

In the manufacturing method of the functional liquid health food of the present invention, the lactic acid bacteria fermented strain is Lactobacillus plantarum ( Lactobacillus plantarum ) and / or Lactobacillus acidophilus ( Lactobacillus acidophillus ) Preferably, Lactobacillus plantarum ( Lactobacillus plantarum ) KCTC 3108 and / or Lactobacillus acidophilus ( Lactobacillus acidophillus ) KCTC 3140 is most preferred.

In addition, in the manufacturing method of the functional liquid health food of the present invention, the content of cheonma: succulent: wild ginseng is preferably 1: 0.5-2: 0.5-2 by weight.

In addition, in the manufacturing method of the functional liquid health food of the present invention, the medicinal material is one or more additional ingredients selected from the group consisting of goji berry, turmeric, turmeric, maltodextrin, brown rice, barley, black soybean, perilla and black sesame. It is preferable to include a powder, and the steaming and drying amplification process is performed 2 to 4 times, and the culture of the fermentation strain is made at 30 to 35 ° C. for 1 to 3 days, and 55 ° Brix liquid phase is obtained by the filtration and concentration. is achieved, and it is preferred that the sugar is a sugar.

The amplification of step 2) is performed 2 to 4 times to produce optimal functionality of ginseng and wild ginseng, and fermentation in step 6) is performed at 30-35° C. for 24 hours to improve the functionality and aesthetics of food. In addition, the aesthetic feeling is improved by using sugar as the additional sugar in step 5).

The use of sugar as the sugar helps to promote fermentation of fermented bacteria and improve taste. In addition, it is possible to achieve food functionality and aesthetic improvement only when the concentration is achieved at about 55° Brix. The content of cheonma, sauerkraut, and wild ginseng achieves optimal functionality at a weight ratio of 1: 0.5-2: 0.5-2. The functionality can be improved by additionally containing grains such as sesame seeds.

Fermentation is a chemical change that occurs due to the physiological activities of microorganisms, and is a phenomenon in which organic matter is transformed into other substances beneficial to human life by oxidation, reduction or decomposition. It has formed a unique food culture by ingesting it through the process of becoming, and recently it is recognized as a health functional food for longevity (Goldin BR. Br. J. Nutr. 1998; 80: 203-207).

In particular, lactic acid bacteria such as Lactobacilli and Bifidobacterium are distributed as dominant bacteria in the human intestine and promote the growth of beneficial bacteria in the body to improve gastrointestinal function, inhibit cholesterol absorption in the body, regulate immunity, and increase the absorption and utilization rate of nutrients and prevent various diseases. It is known to have a modulating action (Fuller R. et al., J. Applied Bacteriology. 1989; 66: 365-378). In ginseng, it has been found through recent research that it can produce specific products by participating in the absorption process through the decomposition of ginsenoside.

Through the present invention, we will establish the optimized process technology of Chunma and expand the existing market limited to the elderly to all age groups by overcoming the unique unpleasant taste of Chunma and improving the absorption rate. Based on the traditional validation of this product, it is possible to expand the export market for Asian countries with a large interest in oriental medicine raw materials, especially Southeast Asian countries with high trust in Korean products.

The present invention is to develop an anti-aging material using fermentation technology, develop a new type of natural anti-aging material by grafting high-temperature aging fermentation technology to cheonma, develop a formulation with improved intake convenience, and provide convenience to meet the needs of busy modern people. It can be expanded to product development of improved formulations, etc.

As described above, the cheonma of the present invention purifies the blood of the cardiovascular and cerebrovascular vessels, which helps the circulation, the sewage has a vasodilator function, and the wild ginseng has the effect of enhancing immunity and recovering energy after illness, and no artificial compounds are added. Fermentation by fermented strains such as Hwanggukgyun, along with the excellent nutritional ingredients of Chunma, Haushu and wild ginseng, harmonizes with various amino acids and vitamins to further increase the nutritional value and promote metabolism in the body. In addition, since vitamin young leaves are used, antioxidant activity is very good, and it is effective in manufacturing functional foods for fatigue recovery by reducing fatigue index substances. In addition, it was confirmed that the ginsenoside content of wild ginseng containing a large amount of ginsenoside Rh2 and ginsenoside Rg3, which has been reported to inhibit the growth and metastasis of cancer cells, was changed by the fermentation process.

In addition, by purifying the unique strong scent and taste possessed by Chunma, Hsuo, and wild ginseng, it has already been prepared in a liquid form without odor, greatly improving palatability, excellent digestion, and much better handling, such as circulatory and vascular diseases. It is effective in preventing various diseases.

1 is a photograph showing a liquid composition after fermentation according to Example 1, before filtration and concentration.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

<Example 1> Preparation of liquid composition 1

As fermentation strains used in this experiment, Lactobacillus plantarum KCTC 3108 and Lactobacillus acidophillus KCTC 3140 acquired from the Korea Research Institute of Bioscience and Biotechnology Biological Resources Center (KCTC) were used. The culture was sterilized at 121℃ for 15 minutes in a sterilizer (AC-60, Han Yang Scientific Equipment, Seoul, Korea) using malt medium, and then inoculated with fermented bacteria, and placed in a shaking incubator (VS-8480SR, Scientific, Bucheon, Korea). After incubation at 150 rpm at 34° C. for 3 days, it was used as a liquid seed culture.

Chunma is grown and harvested by the present applicant, Baekcho Agricultural Cooperative Corporation, and then washed with water to remove surface soil and foreign substances, then sliced thinly to a certain thickness, steamed and dried, and the amplification process is repeated 3 times, followed by a 50℃ hot air dryer. The dried sample was pulverized and pulverized to prepare a medicine. In addition, both H. ginseng and wild ginseng were grown and harvested by the present application, and the harvested wild ginseng was used by randomly selecting 36 roots from 8 to 9 years of age. Before use, the ginseng and wild ginseng were washed with running water for 30 seconds to remove impurities, and then the amplification process of steaming and drying was repeated 3 times.

When processing wild ginseng, be careful not to drop all the twigs of wild ginseng. This is because the twigs of this wild ginseng contain a large amount of useful ingredients for the human body. Then, the wild ginseng is pulverized through a drying step to remove moisture from the wild ginseng. That is, freeze-drying at -40 to -1°C for 65-80 hours, maintaining it until the moisture content becomes 2-7%, and then pulverizing to 70-100 mesh.

The above-prepared Chunma, Hasuo, and wild ginseng were mixed and these were powdered to prepare medicinal materials. 600 parts by weight of mineral water was added to 100 parts by weight of the powdered medicinal material, kneaded, and 30 parts by weight of sugar was added thereto and fermented with fermented bacteria.

600 parts by weight of mineral water was added to 100 parts by weight of the powdered medicinal material, kneaded, and 30 parts by weight of sugar was added thereto and fermented with fermented bacteria.

Specifically, 100 g of sugar-containing medicinal materials were placed in an 850 mL polypropylene bottle, sterilized at 121° C. for 20 minutes, and then cooled at room temperature. After inoculating 20 ml of the fermented liquid starter prepared above in an aseptic condition to the above medicine, a sterile stopper was fixed to prevent contamination. Fermentation was carried out for 2 days in an incubator at 34° C. and 90% relative humidity. The degree of mycelial culture was visually judged, and it was expressed as excellent (++), good (+), and poor growth (-) depending on the amount of mycelium grown in the medium.

After fermentation for 2 days (FIG. 1), the fermented product was filtered and concentrated to 55° Brix to prepare a liquid composition.

The Lactobacillus plantarum (Lactobacillus plantarum) and Lactobacillus acidophilus ( Lactobacillus acidophillus ) is a vast and relatively diverse genus of Lactobacillus, including about 90 effectively named species or subspecies ) of the bacterial species. Traditionally, Lactobacillus spp. are divided into three functional groups according to their fermentative capacity: absolute normal fermentation (group I), random aberrant fermentation (group II) and absolute aberrant fermentation (group III).

Lactobacillus plantarum and Lactobacillus acidophillus of the present invention are not limited as long as the known Lactobacillus plantarum and Lactobacillus acidophilus strains are not limited and can be applied to the present invention, but preferably Lactobacillus plantarum ( Lactobacillus plantarum ) KCTC 3108 and / or Lactobacillus acidophilus ( Lactobacillus acidophillus ) It may be a KCTC 3140 strain.

<Example 2> Preparation of liquid composition 2

Selected, washed, dried, pulverized, and mixed 20 parts by weight of oga skin and vitamin young leaves in 100 parts by weight of the medicinal powder of Example 1. The following process is the same as in Example 1.

In Chinese traditional oriental medicine, long-term use of sagebrush was used as it had the effect of "bojungikjeong, scapula, strong mental power". It has been used as an anti-aging agent when taken for a long time.

In addition, it is said to stimulate appetite, increase energy, and improve memory, so it is said to be a nourishing tonic in the mountainous regions of Heilongjiang. In the early 70's, it was found out that hornwort was good during a study on the prevention of chronic bronchitis in the elderly in Heilongjiang Province.

In addition, in the case of ginseng powder, it will have the effect of stimulating appetite, increasing energy, and improving memory.

Vitamin (Vitamin) is a green-yellow vegetable of the cruciferous family, also called 'Dachae', and the leaves of the vitamin of the present invention are dark green, thick, and have a light taste. Originally, it was harvested by waiting until the harvest season to fill the vines, but in Korea, wheat-based production is mainly used for young vegetables. Among Chinese vegetables, the content of vitamin A is the highest. In the case of sage, the vitamin A content is twice that of spinach. It is also rich in B vitamins and vitamin C. In Chinese cuisine, it is used in many dishes. The 'vitamin young leaf' of the present invention is not limited as long as it is a known vitamin species or variety known to those skilled in the art, for example, Brassica rapa var. can be chinensis. In addition, it may be harvested about 15 to 30 days after germination.

<Example 3> Preparation of liquid composition 3

It is the same as in Example 1, except that, in addition to the addition of green leaf and vitamin young leaves of Example 2, the medicinal materials were prepared by including Goji berry and Duchung powder having the same contents as Chunma, Shuo and wild ginseng.

<Comparative Example 1>

A medicinal material was prepared by mixing Chunma and Hsuo of Example 2 and pulverizing them. Add 50 parts by weight of mineral water to 100 parts by weight of the powdered medicinal material, knead it, and after adding 30 parts by weight of sugar, the process is the same. A composition was prepared.

<Comparative Example 2>

A liquid composition was prepared in the same manner as in Example 1, except that 30 parts by weight of sugar was added to the drug in Example 1.

<Experimental Example 1> Investigation of physiological activity of Chunma, Hsuo and wild ginseng

First, in order to investigate the physiological activity of Chunma, Haushu and wild ginseng used in the present invention, Lactobacillus plantarum (KCTC 3108) and Lactobacillus acidophillus (KCTC 3140), which were sold from the Korea Research Institute of Bioscience and Biotechnology (KCTC), were used as fermentation strains. .

<1-1> Extraction of liquid composition

The liquid compositions prepared in Examples 1 to 3 and Comparative Example 1 were extracted using water and methanol. 1000 ml of methanol was added to the composition, respectively, and extracted for 24 hours at room temperature. After repeating this three times, the extract was concentrated under reduced pressure to prepare a powder. In the case of the water extract, 1000 ml of water was added, and the extraction was repeated three times for 4 hours at 100° C., and concentrated under reduced pressure under the same conditions to prepare a powder.

The kojic acid content, total polyphenol content, tyrosinase activity, and antioxidant activity by DPPH of the medicinal extract before fermentation of Comparative Example 1 and the medicinal extract after fermentation of Examples 1 to 3 were measured as follows.

<1-2> Measurement of total polyphenol content

The total polyphenol content was measured by the Filin-Denis method (Swain, T. et al., J. Sci. Food Agric., 10, 83-88 (1959)), which is widely used as an analytical method. 1 mg of each sample was dissolved in 1 mL of distilled water, 2 mL of Folin reagent diluted twice was added to 2 mL of a 10-fold diluted solution, mixed well, left for 3 minutes, and then 2 mL of 10% Na ₂ CO ₃ was slowly added. After allowing the mixture to stand for 1 hour, absorbance was measured at 700 nm using a spectrophotometer (HITACHI U-2900, Hitachi High-Technologies Co., Kyoto, Japan). At this time, the standard curve of the total polyphenol compound was prepared by measuring the absorbance at 700 nm in the same manner as above by using tannic acid to obtain final concentrations of 5, 25, and 50 μg/ml.

Polyphenol compounds are secondary metabolites widely distributed in the plant kingdom, such as flavamoids, catechins, and tannins. In particular, phenolic compounds are known to exhibit antioxidant activity due to their electron-donating ability.

The content of representative total polyphenol components was measured to compare the antioxidant physiological activities after fermentation and before fermentation of the medicinal herbs of Chunma and Hsuo used in the present invention.

The total polyphenol contents of the methanol extract and the water extract of Comparative Example 1 were 1.44 ± 0.12 and 1.13 ± 0.07%, respectively, and the total polyphenol contents of the methanol extract and the water extract of Example 1 were 3.98 ± 0.10 and 3.34 ± 0.07%, respectively. increased by about 2-3 times compared to before fermentation, and in Example 2 it was 4.39±0.17, 3.99±0.07%, and in Example 3, 4.46±0.13 and 43.31±0.06%, respectively, an increase of 3-4 times compared to before fermentation, respectively. did Measurement of total polyphenol content In all examples, the methanol extract showed a higher content than the water extract.

As above, it was found that the total polyphenol content increased after fermentation compared to before fermentation. do. In other words, it is judged that the polyphenol content was increased due to the increase in the phenolic substances such as p-hydroxybenzyl alcohol, p-hydroxybenzaldehyde, vanillyl alcohol, and vanillin of Chunma, Suo, and Sanyangsam. Phenolic substances give plants a unique color and are deeply involved in the taste of food. Antioxidant substances obtained from natural products are mainly phenolic compounds and flavonoid compounds. In particular, strong antioxidants such as caffeic acid, chlorogenic acid, and gentistic acid It works. Therefore, it is judged that it is due to the increase of phenolic substances due to the secretion of enzymes such as protease, amylase, and lipase during fermentation, and it is expected that the antioxidant activity will also increase by fermentation.

<1-3> Measurement of antioxidant activity by DPPH

Antioxidant activity was measured by the method of Abe et al. (Abe, N. et al., Biosci. Biotechnol. Biochem., 62, 661-666 (1998)). After dissolving 16 mg of α,α'-diphenyl-β-picrylhydrazyl (DPPH) in 100 ml of ethanol, 100 ml of distilled water was mixed and filtered through Whatman filter paper No. 2 to prepare a DPPH reaction solution. Take 1 ml of each dry powder sample, add 5 ml of the DPPH reaction solution, mix, and then react in a cool and dark place (25°C) for 30 minutes, followed by a spectrophotometer (HITACHI U-2900, Hitachi High-Technologies Co., Kyoto, Japan ) to measure the absorbance. Antioxidant activity using DPPH was expressed as a percentage (%) of the absorbance difference between the sample-added group and the non-additive group using the following formula.

DPPH radical scavenging activity (%) = [1-(sample absorbance)/control absorbance 528nm]×100

The antioxidant function was measured using the DPPH radical scavenging method. DPPH is a relatively stable free radical, and it is possible to simply measure its antioxidant activity by using the principle that dark purple is discolored by reduction by ascorbic acid, tocopherol, polyhydroxy aromatic compounds, and aromatic amines. This method is widely used because it is high.

As a result of measuring the antioxidant function of the drug used in the present invention by the DPPH radical scavenging method, the methanol extract of Comparative Example 1 was 22.4±3.5% and the water extract was 20.5±1.5%, and in Example 1, the methanol extract was 45.2±2.8%, water extract 49.6±1.7%, in Example 2, methanol extract 61.8±6.7%, water extract 53.4±5.2%, in Example 3, methanol extract 62.8±6.6%, water extract All methanol extracts showed higher antioxidant activity at 54.7±5.2%. Accordingly, Examples 1 to 3 increased approximately 2-3 times as compared to Comparative Example 1. This result is considered to be due to an increase in the total polyphenol content as shown in the total polyphenol content measurement result.

It is known that radical scavenging activity plays an important role in inhibiting diseases and aging of the human body, and the DPPH radical scavenging activity is an antioxidant activity by a phenolic compound. In the present invention, it is considered that there is a correlation between the phenolic compound and DPPH radical scavenging ability, as the fermented products of Chunma and Hawthorn with high total polyphenol content showed high DPPH radical scavenging activity, and electrons by DPPH radical scavenging It is considered that the donor ability exhibits antioxidant activity due to the phenolic substance.

<1-4> Measurement of ABTS radical scavenging ability

ABTS radical scavenging ability was measured by the method of Re et al. (1999, Free Radic. Biol. Med. 26:1231-1237). After mixing 600 μL of 7 mM ABTS and 300 μL of 7.35 mM K ₂ S ₂ O ₈ , incubated in the dark for 14 hours, diluted with 80 mL of distilled water, and adjusted so that the absorbance value of the control at 734 nm was 0.7 ± 0.02. ABTS solution was used. After reacting with 20 μL of the sample solution adjusted to a concentration of 0.05-10 mg/mL and 2 mL of ABTS solution for 6 minutes, absorbance was measured at 734 nm to calculate the inhibition rate by the following formula.

) × 100ABTS radical scavenging ability (%) = (1 -

) × 100

The fermented extracts of Examples 1 to 3 showed higher activity than the non-fermented extracts of Comparative Example 1. The non-fermented extract exhibited an elimination rate of 17.20%, and the fermented extract was 39.96, 43.61, and 47.39% in Examples 1 to 3, respectively, although there was a slight difference, but was higher than that of Comparative Example 1. DPPH is different from each other in that it scavenges free radicals and ABTS scavenges cationic radicals, and the degree of bonding between the two substrates and reactants is different.

<1-5> Superoxide radical scavenging ability measurement

Superoxide radical scavenging ability was measured with reference to the method of Fontana et al. (2001, Biochem. Pharmacol. 61:1253-1257). After adding 0.4 mL of sample, 0.4 mL of NADH 365 μM, 0.4 mL of NBT 250 μM, and 0.4 mL of PMS 75 μM to 0.4 mL of phosphate buffer (pH 7.4), react at room temperature for 5 minutes, and then measure the absorbance at 562 nm to obtain the following The inhibition rate was calculated by the same formula.

) × 100Superoxide radical scavenging ability (%) = (1 -

) × 100

The non-fermented extract of Comparative Example 1 showed a 1.9% inhibitory effect, and the fermented extracts of Examples 1 to 3 showed high activity at 33.13, 36.06, and 36.17%, respectively. It was confirmed that the activity of the ferment extract was high. Oxides are known to cause oxidative stress in the body and can be said to be a representative cause of aging. Among the oxides, active oxygen is very toxic to the human body, and it is known that the toxicity disappears by superoxide dismutase (SOD), an inhibitor of superoxide at the same time as it is created. Therefore, it is judged that the superoxide radical scavenging ability is increased by the active substances produced by fermentation using Chunma and Hawthorn powder.

For the fermented Chunma and Hasuo medicinals, the fermented mycelium showed overall good mycelial growth during the fermentation culture period. increased, and was higher in the methanol extract.

<Experimental Example 2> Change in the content of ginsenoside during fermentation

Changes in the contents of various ginsenosides were investigated during fermentation by lactic acid bacteria strains for Chunma, Hasuo and wild ginseng powder.

First, as a result of analyzing the content of ginsenoside Rb1 in the fermentation process, the drug of Example 1 was 3.15 mg/g to 2.19 mg/g after 10 hours of fermentation, 2.05 mg/g after 20 hours, 2.01 mg/g after 30 hours g, and 0.45 mg/g after 40 hours. As a result of analyzing the content of ginsenoside Rb2 in the fermentation process, the drug of Example 1 was from 2.37 mg/g to 1.60 mg/g after 10 hours of fermentation, 1.59 mg/g after 20 hours, and 1.49 mg/g after 30 hours. , and 0.37 mg/g after 40 hours. As a result of analyzing the content of ginsenoside Rc in the fermentation process, the drug of Example 1 was 1.98 mg/g to 1.60 mg/g after 10 hours of fermentation, 1.54 mg/g after 20 hours, and 1.35 mg/g after 30 hours. , and 0.22 mg/g after 40 hours. As a result of analyzing the content of ginsenoside Rd in the fermentation process, the drug of Example 1 was 0.93 mg/g to 0.91 mg/g after 10 hours of fermentation, 0.90 mg/g after 20 hours, 0.86 mg/g after 30 hours, And after 40 hours, it showed 0.36 mg/g. All of these ginsenosides showed a tendency to decrease at the beginning, but then showed a sharp decrease at the end of fermentation. The content of other ginsenoside Re, ginsenoside Rf, and ginsenoside Rh1 was not significantly changed.

As a result of analyzing the content of ginsenoside Rg1 in the fermentation process, the drug of Example 1 was 0.38 mg/g to 0.217 mg/g after 10 hours of fermentation, 0.26 mg/g after 20 hours, 0.25 mg/g after 30 hours, And after 40 hours, it showed 0.00 mg/g, which showed a sharp decrease at the end of fermentation, indicating that it was completely decomposed by the decomposition process.

As a result of analyzing the content of ginsenoside Rg3 in the fermentation process, the drug of Example 1 was 0.12 mg/g to 0.16 mg/g after 10 hours of fermentation, 0.18 mg/g after 20 hours, and 0.20 mg after 30 hours /g, and 0.31 mg/g after 40 hours, indicating a sharp increase in the content at the end of fermentation.

<Experimental Example 3> Sensory experiment

The sensory test was evaluated using a 9-point rating method for turbidity, odor, and preference. In consideration of age and gender, a total of 40 males and females in their teens and 40s were selected, 10 for each age group. The results are shown in Table 1 below.

division turbidity bad smell symbol Synthesis Example 1 8 9 9 8 Example 2 9 8 9 9 Example 3 9 8 8 8 Comparative Example 2 2 3 2 2

* Sensory test value (9: very good, 5: moderate, 0: very poor)

From the results of Table 1, it can be seen that Examples 1 to 3 had low turbidity and low turbidity because the fermented broth was prepared in an appropriate weight ratio of herbs and sugar, and had a high degree of preference due to almost no odor.

On the other hand, in the case of Comparative Example 2, since the fermentation broth was prepared without sugar, it was found that the fermentation did not occur sufficiently, so that the turbidity was high, and the preference was significantly lowered due to a lot of miscellaneous smell.

As mentioned above, the present invention is not limited to the above embodiments in detail by giving preferred embodiments of the present invention, and various modifications are possible by those of ordinary skill in the art within the scope of the technical spirit of the present invention. .

Claims (6)

1) Repeating the amplification process of slicing, steaming, and drying Chunma 2 to 4 times, followed by drying;
2) repeating the amplification process of steaming and drying ginseng and wild ginseng 2 to 4 times;
3) Mix 1) Cheonma and 2) Sauerkraut and wild ginseng, and powder the above medicine, and one selected from the group consisting of Goji berry, Duchung, Turmeric, Dungulle, Maltodextrin, Brown rice, Barley, Black soybean, Perilla and Black sesame. mixing the powders of the above additional ingredients;
4) The Chunma: Hsuo: The content of wild ginseng is 1: 0.5-2: mixing the dried and pulverized sagebrush and vitamin young leaves with the powdered medicine in a weight ratio of 0.5-2;
5) kneading the powder with mineral water and adding sugar to prepare a culture solution;
6) fermenting the culture solution with Lactobacillus plantarum KCTC 3108 and Lactobacillus acidophillus KCTC 3140 lactic acid bacteria fermented strains cultured for 1 to 3 days at 30-35° C.; and
7) manufacturing a liquid product of 55 ° Brix by filtering and concentrating the fermented product; manufacturing method of a functional liquid health food comprising. delete delete delete delete delete

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