KR102469337B1 - Method for preparing antler extract and kyung-ok-go containing antler extract - Google Patents

Abstract

The present invention relates to a method for preparing an antler extract and an antler jadeite extract containing the antler extract prepared by the above method.
The antler extract prepared by the method of the present invention has a high content of uronic acid, sulfated-GAGs and sialic acid, which are useful active ingredients contained in antler, It has excellent antioxidant activity, so it has the effect of increasing the immunity of the human body.
In addition, the deer antler extract containing the deer antler extract prepared by the method of the present invention has a soft texture while maintaining the excellent efficacy of the traditional jadeite deer, and there is no burden on the intestines after intake and no specific odor of deer antler, so consumers who have conventionally avoided taking it They can also be taken easily.

Description

Deer antler extract manufacturing method and deer antler extract containing antler extract {METHOD FOR PREPARING ANTLER EXTRACT AND KYUNG-OK-GO CONTAINING ANTLER EXTRACT}

The present invention relates to a method for preparing an antler extract and an antler jadeite extract containing the antler extract prepared by the method as an active ingredient.

The antler extract prepared by the method of the present invention has a high content of uronic acid, sulfated-GAGs and sialic acid, which are useful active ingredients contained in antler, It has excellent antioxidant activity, so it has the effect of increasing the immunity of the human body.

In addition, the deer antler extract containing the deer antler extract prepared by the method of the present invention has a soft texture while maintaining the excellent efficacy of the traditional jadeite deer, and there is no burden on the intestines after intake and no specific odor of deer antler, so consumers who have conventionally avoided taking it They can also be taken easily.

Antler (Cervi Parvum Corun, Antler) refers to the antlers of male deer that have not been ossified within 2 months of growing and have soft tissue and are evenly covered with hair. In addition, blood circulation in the horn is blocked and the horn is hardened, called antlers, and is known to be less effective than antler. In addition, after they have been calcified by passing the collection period, they become hard and fall off by themselves, which is called fallen leaves.

Deer antler is warm in nature, sweet in taste and sour, and according to literatures such as Donguibogam, it is recorded that it has tonic, blood-replenishing, strengthening, analgesic, hematopoietic, growth-promoting, heart failure treatment and functional enhancement actions. In addition, it has many efficacies such as fatigue recovery, physical vitality enhancement, and kidney diuretic function enhancement effect, so it has been widely used through folk remedies since ancient times.

Deer antler contains various minerals, free amino acids, protein components such as VEGFR-2, FGF-2, VEGF, FGFR1, FGFR2, FGFR3, etc., lipid components such as prostaglandins, sialic acid, hexose, pentose, hexosamine, It is known to contain uronic acid, sulfated glycosaminoglycan, ganglioside, etc. Among them, uronic acid, sulfated glycosaminoglycan, and sialic acid are known as representative functional substances and indicator substances of deer antler extracts.

On the other hand, in the case of taking conventional antler, a method of extracting by heating water as a solvent after mixing antler and general herbal medicine, or mixing antler and general herbal medicine and then pulverizing to form a powder and taking it as a pill was mainly used. However, the above methods have problems in that when extracting an antler by mixing it with other herbal medicines, it is difficult to sufficiently extract the active ingredients contained in the antler, and when taking a powder form, it is difficult to completely absorb the active ingredient in the body or the texture is not good when taken. have.

As a method for efficiently extracting the active ingredient of antler, Korean Patent Laid-open Publication No. 10-2005-0090041 discloses hot water extraction, extraction using proteolytic enzyme, and hydrochloric acid to extract the active ingredient of antler or antler in high yield. A method for preparing an extract sequentially applied by a decomposition extraction method is disclosed. However, this method has a problem in that it cannot avoid the destruction of active ingredients useful for the human body due to the use of strong acids. In addition, Korean Patent Registration No. 10-39887 relates to Cordyceps militaris KCTC 11455BP having activity in fermentation of deer antler and a method for producing a fermented extract of deer antler using the strain, which contains a high content of sialic acid It is disclosed that it is possible to manufacture a fermented deer antler extract. However, the above techniques do not suggest specific techniques for increasing the content of active ingredients.

Therefore, there is a need for an optimal method for preparing an antler extract for efficiently extracting active ingredients contained in antler in a high content while improving the problems of the prior art.

Korean Patent Publication No. 10-2005-0090041 Korea Patent Registration No. 10-39887

Recognizing the problems of the prior art, the inventors of the present invention tried to develop a method for preparing an antler extract having a higher content of active ingredients useful for the human body compared to the conventional method for preparing an antler extract. As a result, when the antler extract is prepared using a manufacturing method including specific steps in order, uronic acid, sulfated-GAGs, which are active ingredients contained in the antler, The present invention was completed by proving that an antler extract having an increased content of sialic acid and excellent antioxidant activity could be prepared.

The present invention comprises the steps of a) adding 16 to 18 L of 80% (v/v) alcohol to 3 to 4 kg of pulverized antler, and then extracting at 60 to 80 ° C. for 8 hours; b) separating the filtrate and the residue by filtering the extract obtained in step a); c) adding 16 to 18 L of purified water to the residue separated in step b) and extracting at 60 to 80 ° C. for 8 hours using an ultrasonic extractor; d) separating the filtrate and the residue by filtering the extract obtained in step c); e) adding 16 to 18 L of purified water to the residue separated in step d), followed by extraction at 120 to 140° C. for 8 hours; f) filtering the extract obtained in step e) to separate a filtrate and a residue; and g) mixing the filtrate separated in steps b), d) and f).

In addition, the present invention relates to antler jadeite containing the antler extract prepared by the above production method.

Hereinafter, this will be described in detail. All combinations of the various elements disclosed herein fall within the scope of the present invention. In addition, it cannot be seen that the scope of the present invention is limited by the specific description below.

The present invention provides a method for preparing an antler extract comprising the following steps:

a) adding 16 to 18 L of 80% (v/v) alcohol to 3 to 4 kg of pulverized antler, and then extracting at 60 to 80° C. for 8 hours;

b) separating the filtrate and the residue by filtering the extract obtained in step a);

c) adding 16 to 18 L of purified water to the residue separated in step b) and extracting at 60 to 80 ° C. for 8 hours using an ultrasonic extractor;

d) separating the filtrate and the residue by filtering the extract obtained in step c);

e) adding 16 to 18 L of purified water to the residue separated in step d), followed by extraction at 120 to 140° C. for 8 hours;

f) filtering the extract obtained in step e) to separate a filtrate and a residue; and

g) mixing the filtrate separated in steps b), d) and f).

In the present invention, "deer antler" refers to antlers of male deer that are not ossified within 2 months of starting to grow as a kind of herbal medicine and have soft tissue and are evenly covered with hair. The antler is classified into tip, bone, upper, middle, and lower parts, and refers to the part descending from the upper part of the horn to the root (deer head) part in order.

In the present invention, the country of origin of the antler may be Russian, New Zealand, Chinese, or domestic, but according to embodiments of the present invention, Russian may be preferable.

In the present invention, the antler as a raw material may be any one or more selected from tip, bone, upper, middle, and lower legs, but it is preferable to use the counterpart of the antler, and when a part other than the counterpart of the antler is used as the raw material, the raw material itself Since the amount of the active ingredient itself contained in is small, it may not be possible to obtain an antler extract with enhanced active ingredients intended in the present invention.

In the step a) of the present invention, "alcohol" means that a starch-containing material or a sugar-containing material is fermented and distilled to an alcohol content of 85 ° C or higher. In the present invention, the alcohol is preferably fermented alcohol, and the concentration is preferably 70 to 80% (v / v) in order to maximize the extraction of the active ingredient contained in the antler. According to embodiments of the present invention, alcohol as an extraction solvent preferably has a concentration of 80% (v / v), but is not limited thereto.

In step c) of the present invention, ultrasonic extraction using an ultrasonic extractor is applied. Ultrasonic extraction can improve the permeability of the solvent by bubbles and lower the extraction temperature, thereby increasing the extraction yield while preventing the destruction of heat-labile substances in the raw material of the natural extract.

In the present invention, steps a) and c) may be performed at a temperature of 60 to 80 °C, preferably at a temperature of 65 to 75 °C. When heat is applied at a temperature exceeding the above range, the extraction yield may increase or the extraction process time may be shortened. In addition, when heat is applied at a temperature below the above range, it may not be preferable in terms of extraction efficiency. Therefore, performing steps a) and c) at a temperature within the above range is very advantageous in terms of integrity and extraction yield of the active ingredient extracted in steps a) and c). According to embodiments of the present invention, steps a) and c) may be performed at a temperature of 70° C., but are not limited thereto.

In the present invention, step e) may be performed at a temperature of 120 to 140 °C. When performed at a temperature exceeding the above range, it may not be preferable in terms of extraction efficiency compared to the applied energy, and when performed at a temperature below the above range, the active ingredient to be extracted through step e) may not be sufficiently extracted. According to embodiments of the present invention, step e) may be preferably performed at 130° C., but is not limited thereto.

In the present invention, aging at a temperature of 4° C. may be further included between steps a) and b), between steps c) and d), and between steps e) and f). The aging step increases the extraction rate of the active ingredient in the deer antler, and if the aging step is not included, the content and antioxidant activity of the active ingredient may not reach the level intended in the present invention.

In the present invention, it is particularly important that each step of the manufacturing methods listed in alphabetical order from a) to g) is sequentially performed in alphabetical order. If the order of each step is changed, the active ingredients contained in the finally obtained antler extract may not be extracted to the level intended by the present invention. According to an experimental example to be described later, when the order of the steps of the manufacturing method is changed, the content of uronic acid, sulfated glycosaminoglycan, and sialic acid compared to the antler extract according to the order of steps of the manufacturing method of the present invention remains the original step. It was extracted with a lower content compared to the case where it was performed, and it was confirmed that the antioxidant activity was also lowered.

The production method of the present invention increases the contents of uronic acid, sulfated-GAGs, and sialic acid, which are physiologically active substances of antler, contained in the prepared antler extract. It may be a method for preparing an antler extract.

In the present invention, "uronic acid" refers to a sugar derivative having both an aldehyde group and a carboxyl group, and is known as a functional substance or indicator substance of antler extract, maintains cell shape in the human body, external damage or bacterial infection It is known to play physiological and immunological roles, such as defending against

In the present invention, "glycosaminoglycans (GAGs)" means oligosaccharides or polysaccharides containing aminohexose units. Sulfated glycosaminoglycan (Sulfated-GAG, S-GAG) is the main component of joint cartilage and disc nucleus pulposus, and is known as a functional substance or indicator substance of antler extract, and has cell regeneration effect, arthritis treatment effect, anti-inflammatory effect, and water retention effect have been reported.

In the present invention, "sialic acid" is a generic term for acyl derivatives of neuraminic acid, and more than 20 species are currently known in the animal world. It has been reported as an acidic sugar involved in important physiological functions such as immunological recognition sites, cell adhesion or cancer metastasis.

An increase in the content of uronic acid, sulfated-GAGs, and sialic acid, which are active ingredients contained in the antler, is associated with an increase in the physiological efficacy of the antler extract, Therefore, the deer antler extract with increased contents of uronic acid, sulfated-GAGs, and sialic acid, prepared by the manufacturing method according to the present invention, is a health functional food. It can be used as an active ingredient of a composition, pharmaceutical composition or cosmetic composition.

According to another aspect of the present invention, an antler jadeite containing an antler extract prepared by the method for preparing an antler extract is provided.

In the present invention, "Gyeongokgo" refers to herbal medicines containing medicinal herbs of ginseng, bokryeong, Saengjihwang juice and honey, which are described in Donguibogam as a tonic for blood and a weak constitution improver, as main ingredients. The jadeitego is known for its various pharmacological activities, and it is recorded that it has the effect of restoring various diseases and physical weakness to the extent that gray hair blackens and missing teeth grow again in Donguibogam and Herbal Medicine Combination. Souchim extract is effective in anti-inflammation, suppression of gastric ulcer, analgesic effect and maintenance of normal body temperature, and is also effective in a dose-dependent manner in lowering blood sugar, reducing total cholesterol and total triglyceride levels in serum, lowering blood pressure, endurance and weight loss. It has been reported that there is

In the present invention, “deer antler jadeite go” means jadeite go further comprising an antler extract as a main component in the jadeite go.

In the present invention, the deer antler jadeite may have various formulations, for example, it may have a formulation in a liquid state, semi-solid state or solid state depending on the moisture content or viscosity. In addition, the deer antler jadeite of the present invention may be formulated in the form of a stick pouch, pill or tablet depending on the shape, processing method, packaging method, and the like.

According to the method for preparing the antler extract of the present invention, it is possible to prepare an antler extract containing a high content while maintaining the integrity of the active ingredient compared to the conventional antler extraction method.

The antler extract prepared by the method of the present invention has a high content of uronic acid, sulfated-GAGs and sialic acid, which are useful active ingredients contained in antler, It has excellent antioxidant activity, so it has the effect of increasing the immunity of the human body.

In addition, the deer antler extract containing the deer antler extract prepared by the method of the present invention has a soft texture while maintaining the excellent efficacy of the traditional jadeite deer, and there is no burden on the intestines after intake and no specific odor of deer antler, so consumers who have conventionally avoided taking it They can also be taken easily.

Hereinafter, the present invention will be described in more detail by examples. However, these examples are intended to illustrate the present invention by way of example, and the scope of the present invention is not limited by these examples. In addition, terms not specifically defined in this specification should be understood to have meanings commonly used in the technical field to which the present invention belongs.

1. Confirmation of Active Ingredient Content and Antioxidant Activity of Deer Antler Extract

(1) Preparation of Examples and Comparative Examples

1) Example 1

After adding 17 L of 80% (v/v) alcohol to 3.5 kg of crushed antler (Russian, Daesang), extracting at 70℃ for 8 hours, cooling the obtained extract to 4℃ and aging for 16 hours , The aged extract was filtered to separate the filtrate and residue (primary extraction).

After adding 17 L of purified water to the residue separated in the primary extraction, using an ultrasonic extractor (Ilshin Lab, 750 W/cm ² ), ultrasonication was performed for 8 hours while continuously stirring at 70° C. for extraction, and then the obtained After the extract was cooled to 4° C. and aged for 16 hours, the aged extract was filtered to separate the filtrate and residue (secondary extraction).

After adding 17 L of purified water to the residue separated in the secondary extraction, extraction was performed at 130 ° C for 8 hours, the obtained extract was cooled to 4 ° C and aged for 16 hours, and then the aged extract was filtered and filtered Liquor and residue were separated (third extraction).

Thereafter, the filtrate obtained in the first to third extractions was mixed, concentrated under reduced pressure, and lyophilized, and this was used as the sample of Example 1.

2) Comparative Example 1

After adding 17 L of 80% (v/v) alcohol to 3.5 kg of crushed antler (Russian, Daesang), extracting at 70℃ for 24 hours, cooling the obtained extract to 4℃ and aging for 16 hours , The aged extract was filtered to separate the filtrate and residue, and the separated filtrate was concentrated under reduced pressure and lyophilized, which was used as the sample of Comparative Example 1.

3) Comparative Example 2

After adding 17 L of 80% (v/v) purified water to 3.5 kg of pulverized antler (Russian, Daesang), extracting with continuous stirring at 70 ° C for 24 hours using an ultrasonic extractor, and then the obtained extract was heated to 4 ° C After cooling and aging for 16 hours, the aged extract was filtered to separate a filtrate and a residue, and the separated filtrate was concentrated under reduced pressure and freeze-dried, which was used as a sample of Comparative Example 2.

4) Comparative Example 3

After adding 17 L of 80% (v/v) purified water to 3.5 kg of crushed antler (Russian, Daesang), extracting at 130℃ for 24 hours, cooling the obtained extract to 4℃ and aging for 16 hours , The aged extract was filtered to separate the filtrate and the residue, and the separated filtrate was concentrated under reduced pressure and lyophilized, which was used as the sample of Comparative Example 3.

5) Comparative Example 4

After adding 17 L of 80% (v/v) alcohol to 3.5 kg of crushed antler (Russian, Daesang), extracting at 70℃ for 12 hours, cooling the obtained extract to 4℃ and aging for 16 hours , The aged extract was filtered to separate the filtrate and residue (primary extraction).

After adding 17 L of purified water to the residue separated in the first extraction, extracting with continuous stirring at 70 ° C for 12 hours using an ultrasonic extractor, cooling the obtained extract to 4 ° C and aging for 16 hours , The aged extract was filtered to separate the filtrate and residue (secondary extraction).

After mixing the filtrate obtained in the first and second extractions, the separated filtrate was concentrated under reduced pressure and freeze-dried, which was used as the sample of Comparative Example 4.

6) Comparative Example 5

After adding 17 L of purified water to 3.5 kg of crushed antler (Russian, Daesang), extracting using an ultrasonic extractor with continuous stirring at 70 ° C for 12 hours, then cooling the obtained extract to 4 ° C and aging for 16 hours After that, the aged extract was filtered to separate the filtrate and residue (primary extraction).

After adding 17 L of purified water to the residue separated in the first extraction, extraction was performed at 130 ° C for 12 hours, the obtained extract was cooled to 4 ° C and aged for 16 hours, and then the aged extract was filtered and filtered Liquor and residue were separated (second extraction).

Thereafter, the filtrates obtained in the first and second extractions were mixed, concentrated under reduced pressure, and lyophilized, and this was used as a sample of Comparative Example 5.

7) comparative example 6

After adding 17 L of purified water to 3.5 kg of crushed antler (Russian, Daesang), extracting at 130 ° C for 8 hours, cooling the obtained extract to 4 ° C, aging for 16 hours, filtering the aged extract The filtrate and residue were separated (first extraction).

The residue separated in the primary extraction was extracted with continuous stirring at 70°C for 8 hours using an ultrasonic extractor, then the obtained extract was cooled to 4°C and aged for 16 hours, and then the aged extract was filtered. to separate the filtrate and residue (secondary extraction).

After adding 17 L of 80% (v/v) alcohol to the residue separated in the secondary extraction, extracting at 70° C. for 8 hours, cooling the extract to 4° C., aging for 16 hours, and then aging The extracted extract was filtered to separate the filtrate and residue (third extraction).

Thereafter, the filtrate obtained in the first to third extractions was mixed, concentrated under reduced pressure, and lyophilized, and this was used as a sample of Comparative Example 6.

(2) Experimental example 1. Confirmation of active ingredient content of antler extract

One) uronic acid ( uronic acid) content

25 mM sodium tetraborate was prepared as a concentrated sulfuric acid solution, 0.2 ml of the solution and 0.05 ml of the sample were put into a 96-well plate, mixed well, heated at 100 ° C. for 10 minutes, and then cooled at room temperature for 15 minutes. . Then, 0.05 ml of 0.125% carbazole was added, heated at 100° C. for 10 minutes, and then allowed to cool at room temperature for 15 minutes. Then, the absorbance was measured at 550 nm using an ELISA reader (Asys UVM340, Biochrom, Eugendorf, Austria), and the content was calculated from a standard curve prepared using galacturonic acid. The results are shown in Table 1 below. was

classification uronic acid content ( μg /mg) Example One 121.72 ± 1.21 comparative example One 108.33 ± 1.18 comparative example 2 67.12 ± 3.50 comparative example 3 51.25 ± 1.52 comparative example 4 105.33 ± 1.11 comparative example 5 87.33 ± 1.78 comparative example 6 101.33 ± 1.21

As can be seen from the table above, the antler extract prepared through the manufacturing method of the present invention has an increased content of uronic acid compared to Comparative Examples 1 to 5, which were extracted except for some of the steps of the manufacturing method, and also each of the steps of the present invention The content of uronic acid also increased compared to Comparative Example 6 in which the steps were not performed sequentially. The above results indicate that an antler extract having an increased content of uronic acid can be obtained when all of the manufacturing steps of the present invention are performed sequentially.

2) oxidization glycosaminoglycans (sulfated- GAGs ) content

1.185 g of NaCl, 1.52 g of glycine, 0.008 g of 1,9-dimethylmemethylene blue, and 0.47 mL of HCl were dissolved in 500 ml of distilled water to prepare a DMB (dimethylmethylene blue) dye solution (absorbance at 525 nm: 0.34). Thereafter, 0.05 ml of 1 mg/ml Example and Comparative Example samples and 1 ml of DMB prepared above were mixed, the absorbance was measured at 525 nm, and the content was measured from the standard curve prepared using chondroitin-4-sulfate. was calculated, and the results are shown in Table 2 below.

classification oxidization glycosaminoglycans content ( μg /mg) Example One 81.25 ± 2.70 comparative example One 5.45 ± 0.60 comparative example 2 66.87 ± 3.50 comparative example 3 63.21 ± 2.71 comparative example 4 61.87 ± 1.50 comparative example 5 65.21 ± 2.71 comparative example 6 72.13 ± 1.12

As can be seen from the table above, the antler extract prepared by the manufacturing method of the present invention has an increased content of sulfated glycosaminoglycan compared to Comparative Examples 1 to 5 extracted except for some of the steps of the manufacturing method, Also, compared to Comparative Example 6 in which each step of the present invention was not performed sequentially, the content of sulfated glycosaminoglycan increased. The above results indicate that an antler extract having an increased content of sulfated glycosaminoglycan can be obtained when all of the manufacturing steps of the present invention are performed sequentially.

3) sialic acid ( sialic acid) content

Sialic acid was extracted by adding 1 mL of 0.1 NH ₂ SO ₄ solution to the deer antler extract and hydrolyzing at 80° C. for 1 hour. Then, a 0.25 M periodate solution was added to react at 4° C. for 45 minutes, and the reaction was stopped by adding 0.25 ml of a 0.32 M sodium thiosulfate solution, followed by 1.25 ml of a 0.1 M TBA solution. The color was developed at 100° C. for 15 minutes and cooled at room temperature. Thereafter, the reaction solution was extracted with a butanol solution containing 5% 12 N HCl, the absorbance was measured at 549 nm, and the content was calculated from a standard curve prepared using N-acetylneuraminic acid. And the results are shown in Table 3 below.

classification Sialic acid content ( μg /mg) Example One 10.21 ± 0.25 comparative example One grain comparative example 2 9.02 ± 0.31 comparative example 3 7.11 ± 0.23 comparative example 4 4.33 ± 0.28 comparative example 5 9.09 ± 0.34 comparative example 6 8.87 ± 0.12

As can be seen from the table above, the antler extract prepared through the manufacturing method of the present invention had an increased sialic acid content compared to Comparative Examples 1 to 5, which were extracted except for some of the steps of the manufacturing method. Compared to Comparative Example 6 in which the steps were not sequentially performed, the content of sialic acid also increased. The above results indicate that an antler extract with increased sialic acid content can be obtained when all of the manufacturing steps of the present invention are performed sequentially.

(3) Experimental example 2. Confirmation of antioxidant activity of antler extract

Antioxidant activity of the antler extract prepared by the production method of the present invention was confirmed through DPPH radical scavenging activity.

Specifically, 60 μl of DPPH solution was added to 60 μl of control (methanol), examples and comparative samples at a concentration of 1 mg/ml, stirred for 10 seconds, and then the mixed solution was added to a 96-well plate, followed by about 30 left for a minute. Then, the absorbance was measured three times at 517 nm using a UV spectrophotometer, and the average value was calculated.

DPPH radical scavenging activity was calculated according to Equation 1 below, and the experimental results are shown in Table 4 below.

[Equation 1]

DPPH radical scavenging activity (%) = [(control absorbance - absorbance of sample sample)/(control absorbance)] x 100

classification DPPH radical scavenging activity ( % ) Example One 80.52 comparative example One 38.83 comparative example 2 67.16 comparative example 3 28.72 comparative example 4 47.45 comparative example 5 34.29 comparative example 6 54.22

As can be seen from the table above, the antler extract prepared by the manufacturing method of the present invention exhibited higher DPPH radical scavenging activity compared to Comparative Examples 1 to 5 extracted except for some of the steps of the manufacturing method. DPPH radical scavenging activity was also high compared to the antler extract of Comparative Example 6 in which the steps were not sequentially performed. This indicates that an antler extract having excellent antioxidant activity can be obtained when all the manufacturing steps of the present invention are included and performed sequentially.

2. Containing antler extract of antler jadeite Manufacturing and sensory testing

(One) Example and comparative courtesy Produce

One) Example 2

1.4 kg of ginseng powder and 2.1 kg of bokryeong powder were put into a mixing container and mixed evenly, and then 14.9 kg of the juice from Rehmannia glutinosa was added through a sieve and stirred for about 20 to 30 minutes until lumps of powder disappeared. Thereafter, 0.52 kg of the heated antler extract concentrate of Example 1 was added to the mixture, stirred for about 2 to 5 minutes, and then 10.5 kg of heated honey was added and stirred for about 20 to 30 minutes until uniformly mixed. Then, the mixture was put into a pot (earthenware) placed in a water bath through a 300 mesh sieve while removing non-uniformly remaining powder. After the addition is complete, fill the water bath, heat at 90℃ for 72 hours, cool for 24 hours through cooling water circulation, reheat at 90℃ for 24 hours, circulate cooling water for 24 hours, and cool in a low-temperature aging room. Aged for 24 hours to prepare the antler jadeite of Example 2.

2) comparative example 7

Deer antler jadeite powder of Comparative Example 7 was prepared in substantially the same manner as in Example 2, except that commercially available deer antler powder was used instead of the antler extract concentrate of Example 1 in the preparation of antler jadeite powder.

(2) test example . Deer antler jadeite sensory test for

A sensory test on antler jadeite extract containing the antler extract prepared by the manufacturing method of the present invention was performed on 20 adult volunteers.

Specifically, 20 volunteers who had experience in eating deer antler-related products were allowed to consume the deer antler jadeite of Example 2 and Comparative Example 7, and the texture and taste were evaluated according to a 5-point scoring method. The evaluation criteria are as follows, and the results (average score) of the sensory test are shown in Table 5 below.

[Evaluation standard]

Texture - 5 points: very soft, 4 points: soft, 3 points: normal, 2 points: rough or chewy, 1 point: very rough or chewy

Taste - 5 points: No peculiar smell at all, 4 points: No peculiar smell, 3 points: Normal, 2 points: Perceptible peculiar smell, 1 point: Difficulty in intake due to peculiar smell

texture flavor Example 2 4.25 4.05 comparative example 7 2 2.1

As can be seen in Table 5, Example 2 containing the antler extract prepared by the manufacturing method of the present invention received an average of 4.25 points for texture compared to Comparative Example 7 using antler powder, receiving a positive evaluation of softness or more. In addition, the taste was also positively evaluated, with an average of 4.05 points, indicating that there is no specific smell of deer antler. This is because when using the antler extract prepared by the manufacturing method of the present invention, the specific odor of antler was neutralized by mixing and aging with other raw materials included in the production of antler jadeite, but it was not recognized. It is considered that it is recognized because it is not neutralized and the specific smell of antler remains.

Claims (4)

a) adding 16 to 18 L of 80% (v/v) alcohol to 3 to 4 kg of pulverized antler, and then extracting at 60 to 80° C. for 8 hours;
b) separating the filtrate and the residue by filtering the extract obtained in step a);
c) adding 16 to 18 L of purified water to the residue separated in step b) and extracting at 60 to 80 ° C. for 8 hours using an ultrasonic extractor;
d) separating the filtrate and the residue by filtering the extract obtained in step c);
e) adding 16 to 18 L of purified water to the residue separated in step d), followed by extraction at 120 to 140° C. for 8 hours;
f) filtering the extract obtained in step e) to separate a filtrate and a residue; and
g) mixing the filtrate separated in steps b), d) and f); According to claim 1,
A method for producing an antler extract further comprising aging at a temperature of 4° C. between steps a) and b), between steps c) and d), and between steps e) and f). According to claim 1,
The method for preparing an antler extract, wherein the antler extract has increased contents of uronic acid, sulfated-GAGs, and sialic acid. delete