KR102472612B1 - Method for manufacturing beverage composition using chicken feet and herbal medicine - Google Patents

Abstract

The present invention relates to a method for producing a beverage composition using chicken feet and herbal medicines, and more particularly, to a manufacturing method for providing a beverage composition with improved taste and preference while having antioxidant and anti-inflammatory effects using chicken feet and herbal medicines. . The present invention not only can provide a variety of nutritional components of chicken feet, including collagen, to be easily and conveniently ingested as a beverage by people who are reluctant to chicken feet, but also prepare a beverage composition by mixing herbal medicines with chicken feet and then extracting them with hot water to prepare a beverage composition. Through this, it is possible to provide a high-functional product with improved taste and functionality, and through the intake of such a beverage composition, antioxidant activity and anti-inflammatory effects according to the nutritional components of chicken feet and herbal medicines including cucumber skin and Eucommia are ingested. There is an effect that can be provided to the person.

Description

Method for manufacturing beverage composition using chicken feet and herbal medicine {Method for manufacturing beverage composition using chicken feet and herbal medicine}

The present invention relates to a method for producing a beverage composition using chicken feet and herbal medicines, and more particularly, to a manufacturing method for providing a beverage composition with improved taste and preference while having antioxidant and anti-inflammatory effects using chicken feet and herbal medicines. .

As the per capita consumption and production of chicken per capita increases, the by-products of chicken are also increasing.

Among these chicken dishes, chicken feet are regarded as foods that contain a lot of collagen, such as pig's feet or pork skin.

Collagen contained in chicken feet helps skin regeneration and prevents aging. In addition, such collagen is an essential nutrient that forms cartilage, and helps relieve symptoms of joint-related diseases and strengthen cartilage.

In addition, chicken feet are rich in unsaturated fatty acids such as DHA and EPA, and these DHA and EPA are effective for brain and growth, so they are good food for growing children and adolescents.

In addition, chicken feet are rich in linolenic acid and zinc, which are effective in preventing various adult diseases such as heart disease, diabetes, and high blood pressure, and are also helpful in strengthening immunity and anti-cancer effects.

However, it is difficult to frequently consume chicken feet themselves, and there are many cases where chicken feet have a reluctance to the appearance and taste of chicken feet, so it is difficult to obtain the efficacy of chicken feet.

Therefore, there is a demand for the development of health foods that can enhance the taste and preference while supporting the convenient intake of nutritional components of these chicken feet.

Korean Patent Registration No. 10-1401031

The present invention manufactures a beverage composition that can be consumed as a beverage using chicken feet and herbal medicines to support the convenient intake of beneficial ingredients of chicken feet as a beverage, thereby providing antioxidant and anti-inflammatory effects of chicken feet and herbal medicines. In addition, the purpose is to provide a beverage composition with improved taste and preference through herbal medicines and various sweeteners, so that users who have a reluctance to eat chicken feet can also consume it without feeling repulsive.

The method for producing a beverage composition using chicken feet and herbal medicines according to an embodiment of the present invention includes a removal step of removing blood from chicken feet, a blanching step of blanching the chicken feet for 10 to 20 minutes, chicken feet after the blanching step, purified water, It may include an extraction step of obtaining a composite extract by hot water extraction of a mixture prepared by mixing cucumber and Eucommia quinoa, and a filtration step of preparing a beverage composition by filtering the composite extract.

As an example related to the present invention, the extraction step may be a step of obtaining the composite extract by extracting the mixture with hot water at 90 ° C. to 110 ° C. for 10 to 20 hours.

As an example related to the present invention, the extraction step may further include preparing the mixture so that the weight ratio of the chicken feet is 8 to 12% by weight of the total weight ratio of the mixture. .

As an example related to the present invention, in the extraction step, 70 to 80% by weight of the purified water, 8 to 12% by weight of chicken feet that have undergone the blanching step, 2 to 4% by weight of the cucumber skin, 2 to 4% by weight of the worms, and a sweetener It may be characterized in that the mixture is prepared by mixing 6 to 10% by weight.

As an example related to the present invention, the sweetener may be characterized in that it consists of jujube, ginger, corn salt, honey, and Schizandra chinensis.

The present invention not only can provide a variety of nutritional components of chicken feet, including collagen, to be easily and conveniently ingested as a beverage by people who are reluctant to chicken feet, but also prepare a beverage composition by mixing herbal medicines with chicken feet and then extracting them with hot water to prepare a beverage composition. Through this, it is possible to provide a high-functional product with improved taste and functionality, and through the intake of such a beverage composition, antioxidant activity and anti-inflammatory effects according to the nutritional components of chicken feet and herbal medicines including cucumber skin and Eucommia are ingested. There is an effect that can be provided to the person.

In addition, the present invention manufactures a beverage composition using chicken feet, so that even those who have a reluctance to chicken feet themselves can conveniently and easily consume the nutritional components unique to chicken feet, which have antioxidant and anti-inflammatory effects, in the form of a beverage. In addition, by mixing herbal medicines that increase the antioxidant and anti-inflammatory effects of chicken feet with chicken feet to prepare a beverage composition, the herbal medicine captures the unique smell of chicken feet, increasing the preference of drinks using chicken feet, while increasing the antioxidant and anti-inflammatory effects of chicken feet It has the effect of providing a drink that further enhances.

1 is a flow chart of a method for producing a beverage composition using chicken feet and herbal medicines according to an embodiment of the present invention.
2 to 10 are views showing the experimental results of the experiment while bridge the extraction conditions of the complex extract according to an embodiment of the present invention.
11 to 13 are diagrams showing the experimental results of testing the efficacy of herbal medicines used in embodiments of the present invention.

Hereinafter, detailed examples of a method for manufacturing a beverage composition using chicken feet and herbal medicines according to an embodiment of the present invention will be described.

Prior to the description, the chicken feet used in the present invention may be composed of the parts remaining after cutting the toes with claws from the chicken feet as a part corresponding to the lower part of the chicken's ankle.

In addition, chicken feet are easily chewed because the bones are in the form of thin cartilage, and the skin has a chewy texture because connective tissue proteins such as collagen are attached.

These chicken feet are rich in collagen, which is helpful for skin beauty, and contains a component called chondroitin, which is known to relieve arthritis and prevent osteoporosis.

In addition, chicken feet are rich in unsaturated fatty acids such as DHA and EPA, which are effective for brain growth and growth, and are rich in linolenic acid and zinc, which are effective in preventing various adult diseases such as heart disease, diabetes, and high blood pressure, and have immunity strengthening and anti-cancer effects.

That is, chicken feet can provide antioxidant and anti-inflammatory effects.

However, chicken feet may cause a certain person to feel reluctance to eat due to the unique smell and shape of chicken feet.

Therefore, the present invention prepares and provides a drink composition in the form of a beverage (or liquid form) obtained from the extract extracted through hot water extraction after mixing the chicken feet and herbal medicines, so that people who are reluctant to chicken feet can easily and conveniently use chicken feet. It can help you get nutrients.

In addition, as the herbal medicine used in the preparation of the beverage composition together with chicken feet, it is possible to use the cucumber and Eucommia.

Ogapi is the bark of the roots, stems and branches of Acanthopanax sessiliflorum Seeman of the Araliaceae family or plants of the same genus.

Five skins (五加皮) strengthen the tendons and bones by strengthening the liver and kidneys, so they are used for quadriplegia, convulsions, weakness of the waist and knees, weakness of the lower extremities, fractures, bruises, edema, etc. Efficacy of anti-fatigue, anti-high temperature, anti-stimulation, regulation of endocrine function, regulation of blood pressure, anti-radiation, and detoxification has been reported.

In addition, Eucommia is a product obtained by removing the epidermis from the stem bark of E. ulmoides Oliv. belonging to the genus Eucommia of the Eucommiaceae family, reducing blood pressure, anti-aging, lowering cholesterol, anti-inflammation, and soothing. , pain relief, immune regulation, blood coagulation, uterine contraction, anti-allergy, and antibacterial effects have been reported.

Referring to Figure 1 based on the above configuration will be described in detail the method of manufacturing a beverage composition using chicken feet and herbal medicines according to an embodiment of the present invention.

As shown, a removal step of removing blood from chicken feet is performed (S1).

At this time, it is preferable to remove blood while replacing the water at intervals of 1 to 2 hours by adding purified water three times the weight of the prepared chicken feet.

Alternatively, the chicken feet can be immersed in sugar water to remove blood while removing (removing) the smell.

Next, a blanching step of blanching the chicken feet for 10 to 20 minutes is performed (S2).

At this time, it is preferable to boil the chicken feet in boiling water for 15 minutes to remove moisture and impurities.

In addition, an extraction step of obtaining a composite extract by hot water extraction of the mixture prepared by mixing the blanched chicken feet, purified water, cucumber skin, and Eucommia is performed (S3, S4).

At this time, in the extraction step, it is preferable to obtain the composite extract by hot water extraction of the mixture at 90 ° C. to 110 ° C. for 10 to 20 hours.

More preferably, in the extraction step, the mixture is subjected to hot water extraction at 100° C. for 15 hours to obtain the composite extract.

In addition, in the extraction step, the mixture can be prepared so that the weight ratio of the chicken feet is 8 to 12% by weight of the total weight ratio of the mixture.

At this time, the weight ratio of the chicken feet to the total weight ratio of the mixture is preferably 10%.

In addition, in the extraction step, the Eucommia may be composed of Eucalyptus powder obtained by crushing and powdering the Eucommia cypress, and the Eucommia cypress powder may be composed of Eucommia powder obtained by pulverizing and pulverizing the Eucommia.

Alternatively, in the extraction step, the oleifera may be composed of eucalyptus segments, and the euworms may be composed of eucalyptus segments.

Thereafter, a filtration step of preparing a beverage composition by filtering the composite extract may be performed (S5).

In addition, after the filtration step, the beverage composition may be sterilized and then filled and packaged to produce a beverage product made of the beverage composition (S6).

In the extraction step of the above configuration, a sweetener may be added when preparing the mixture.

Accordingly, in the extraction step, 70 to 80% by weight of the purified water, 8 to 12% by weight of the chicken feet that have undergone the blanching step, 2 to 4% by weight of the cucumber skin, 2 to 4% by weight of the worms, and 6 to 10% by weight of the sweetener It may be made as a step of preparing the mixture by mixing.

In this case, the sweetener may be composed of 3 to 6% by weight of jujube, 1 to 2% by weight of ginger, 0.5 to 1.5% by weight of corn salt, 1 to 2% by weight of honey, and 0.5 to 1.5% by weight of Schisandra chinensis extract.

Through the foregoing, the present invention can provide various nutrients of chicken feet, including collagen, to be easily and conveniently consumed as a beverage by people who are reluctant to chicken feet, as well as mix herbal medicines with chicken feet and extract hot water to drink By preparing the composition, it is possible to provide a high-functional product with improved taste and functionality through herbal medicine, and when ingesting such a beverage composition, antioxidant activity and anti-inflammation according to the nutritional ingredients of chicken feet and herbal medicine including cucumber skin and Eucommia It can provide benefits to the ingester.

On the other hand, various experiments were performed to verify the efficacy of the composite extract used in the preparation of the beverage composition according to the embodiment of the present invention.

First, as shown in FIG. 2, by examining the effects of chicken feet content, extraction time, and extraction temperature, adjusting the chicken feet content to 10 to 30% at 80 to 120 ° C. to confirm the optimal extraction conditions of the complex extract The experiment was conducted by changing the extraction conditions of the composite extract in a manner of extracting for 5 to 25 hours.

3 and 4 are diagrams showing the ABTS radical scavenging activity related to the antioxidant activity test of the composite extract obtained by varying the extraction conditions of the composite extract.

ABTS radical scavenging ability was measured by dissolving potassium persulfate in 7 mM ABTS solution to 2.4 mM, reacting in the dark for 12 to 16 hours, and then diluting with distilled water so that the absorbance at 732 nm was 0.7 ± 0.05. After adding 100 μl of the sample solution for each concentration to 900 μl of this solution, reacting at room temperature for 3 minutes, the absorbance was measured at 732 nm.

As shown in FIG. 3, the ABTS radical scavenging activity showed 95.59%, 81.18%, and 70.53% of the radical scavenging activity at 10%, 20%, and 30% chicken feet content, respectively, when the extract concentration was 50 mg/ml. It showed the highest activity in %, and the radical scavenging activity also showed a pattern of significantly decreasing as the concentration of the extract treatment decreased overall.

In addition, as shown in FIG. 4, when the extract concentration was 50 mg/ml, the radical scavenging activity was 76.57%, 95.59%, and 76.86% at extraction temperatures of 80 ° C, 100 ° C, and 120 ° C, respectively, and the highest at 100 ° C. It showed high activity, and as the overall concentration of the extract treatment decreased, the radical scavenging activity also showed a pattern of significantly decreasing.

5 is a view showing the antioxidant activity test-related FRAP (Ferric-reducing antioxidant power) activity of the composite extract obtained by varying the extraction time among the extraction conditions of the composite extract.

Antioxidant activity by FRAP was measured by applying the Benzie and Strain method (1996) as a method using reducing power. The reaction solution is a 10:1 ratio of 10 mM 2,4,6-tris (2-pyridyl)-s-triazine (TPTZ) and 20 mM iron(III) chloride dissolved in 300 mM acetate buffer (pH 3.6) and 40 mM HCl. :1 was used immediately before the experiment. 50 μl of the sample solution and 950 μl of the reaction solution were sequentially mixed and reacted at 37° C. for 5 minutes, and the absorbance was measured at 590 nm.

As shown, the FRAP activity showed a different pattern from the ABTS radical scavenging activity. When the extract concentration was 50 mg/g, it was 0.48 (5 hr), 0.98 (15 hr), and 0.74 (25 hr), respectively, and 15 hours showed the highest activity in all concentration sections.

In addition, in order to verify the anti-inflammatory efficacy of the composite extract under different extraction conditions in cell experiments, mouse macrophage RAW 264.7 cells were used, and cytotoxicity and NO (Nitric Oxide) production activity experiment was conducted.

7 is a view of the results of cytotoxicity experiments by fixing 10% of chicken feet content and 15 hours of extraction time and extracting at different extraction temperatures when extracting the complex extract.

As shown, when extracted with chicken feet at 80 ° C (T1), cytotoxicity was 34.4 to 37.1% at 1.56 to 12.5 mg / ml, and cell viability was 87.5% at 25 mg / ml. At 50 mg / ml, the cell viability was the highest at 122.4%, but this was excluded because it was judged by the color of the yellow sample in a high-concentration thick state. When extracted with chicken feet at 100 ° C (T2), 9 ~ 40 mg / ml showed a high cell viability of 123 ~ 106.7%, and 50 mg / ml showed a cell viability of 86.8%, but it was judged by the color of the sample itself and excluded. When extracted at 120℃ (T3), cell viability was 96.5% and 89.9% at 1.56 mg/ml and 3.12 mg/ml, but 69.8 to 39.7% at 6.25 to 50 mg/ml, showing less than 70% cell viability. It was judged to be cytotoxic.

8 is a view of the results of measuring the effect of inhibiting production of nitric oxide (NO) by fixing 10% of chicken feet content and 15 hours of extraction time and extracting at different extraction temperatures when extracting the complex extract.

As shown, in the sample extracted from chicken feet at 80 ° C (T1), the amount of nitric oxide produced in the LPS-only treatment group was 37.7 μM, 1.56 mg/ml, 3.12 mg/ml, 37.7, 44.9 μM, and no inhibitory effect was observed, and 6.25 mg/ml At ml, 12.5 mg/ml, 25 mg/ml, and 50 mg/ml, the scavenging activity was 31.6 μM, 22.9 μM, 8.5 μM, and 23.6 μM. The highest scavenging activity was shown at 25 mg/ml. When extracted at 100 ° C (T2), the LPS alone treatment group showed 29.3 μM, while 9 ~ 40 mg / ml showed 8.5 ~ 28 μM of scavenging activity, and 50 mg / ml showed 30 μM of scavenging activity. When extracted at 120℃ (T3), it was as high as 44.8 μM when LPS alone was treated, and showed scavenging ability of 43 to 9 μM at 1.56 to 25 mg/ml. At 50 mg/ml, it showed a scavenging ability of 9.9 μM, but was excluded due to toxicity during cytotoxicity experiments.

9 is a view of the results of experiments on cytotoxicity and NO (Nitric Oxide) scavenging ability by fixing 10% of chicken foot content and 100 ° C. of extraction temperature and different extraction times during extraction of complex extracts.

As shown, when extracting (H1) for 5 hours at 100 ° C with 10% chicken feet content, cell viability was 38.6 to 55.5% at 1.56 to 12.6 mg / ml, and 85.4% at 25 mg / ml. showed the survival rate. At 50 mg/ml, the cell viability was 91.9%, but it was excluded because it was judged by the yellow color of the sample itself in a high-concentration viscous state. When chicken feet were extracted for 15 hours (H2), cell viability was 123 to 106.7% at 9 to 40 mg/ml, and cell viability was 86.8% at 50 mg/ml, but was excluded based on the color of the sample itself. did When chicken feet were extracted for 25 hours (H3), 101.5 to 108.5% at 1.56 to 6.25 mg/ml were higher than the control, and survival rates were 98.7% and 84.7% at 12.5 mg/ml and 25 mg/ml. At 50 mg/ml, cytotoxicity was 32.9%. As a result of measuring the effect of suppressing nitric oxide (NO) production, when extracted for 5 hours (H1), it was 41.7 ~ 55.4 μM at 3.12 ~ 100 mg / ml, higher than 38.4 μM of the LPS alone treatment group, so it was judged that there was no NO scavenging ability. When extracted for 15 hours (H2), the LPS-only group showed higher scavenging efficiencies of 8.5 and 8.7 μM at 9 and 10 mg/ml compared to 29.3 μM. When extracted for 25 hours (H3), it was determined that there was no scavenging activity at 1.56 to 50 mg/ml, as it showed 50 to 34.9 μM, which is higher than 38.1 μM in the LPS alone treatment group.

10 is a diagram of the results of experiments on cytotoxicity and NO scavenging ability by fixing the extraction temperature of 100 ° C. and 15-hour extraction conditions and varying only the chicken foot content during extraction of the composite extract.

When extracted with chicken feet content of 10% (C1), cell viability was 123 to 106.7% at 9 to 40 mg/ml, and cell viability was 86.8% at 50 mg/ml, but it was excluded based on the color of the sample itself. . In terms of NO scavenging activity, the group treated with LPS alone showed higher scavenging abilities of 8.5 μM and 8.7 μM at 9 mg/ml and 10 mg/ml, compared to 29.3 μM, and it was judged that the scavenging activity was high. When extracted with chicken feet content of 20% (C2), cytotoxicity was 45.4 ~ 67.1% at 1.56 ~ 50 mg/ml, and NO scavenging ability was 41.5 ~ 77.8 μM at 1.56 ~ 50 mg/ml, LPS alone treatment group 37.7 μM There was no scavenging activity with higher NO production. When extracted with chicken feet content of 30% (C3), cytotoxicity was shown with 45.8 to 61.7% viability at 9 to 50 mg/ml, and 37.8 to 37.4 μM at 1.25 to 10 mg/ml, compared to 43.6 μM in the LPS-only treatment group. showed weak scavenging activity.

As described above, as a result of measuring the cytotoxicity and NO scavenging ability for each extraction condition for the composite extract, it was found that there was no cytotoxicity and high NO scavenging ability under the temperature condition of 100 ° C, time condition of 15 hours, and chicken feet content condition of 10%. .

Therefore, when preparing the composite extract, it was found that the antioxidant and anti-inflammatory effects were the best when the extract was prepared with 10% chicken feet content, 15 hours of extraction time, and 100 ° C. extraction temperature, and the present invention It can be prepared by extracting the complex extract with

On the other hand, the present invention considered various herbal medicines that can improve the antioxidant and anti-inflammatory efficacy of the composite extract in the preparation of the composite extract, and confirmed the basis for selecting the Chinese herbal medicine and Eucommia chinensis among these herbal medicines through experiments.

To this end, as shown in Figure 11, five kinds of herbal medicines, Eucommia, Hwangchil, Astragalus, and Useul were selected as herbal medicines to be used for the preparation of beverage compositions, and five herbal medicines were 1: 1. A plurality of different herbal medicine extracts were extracted by cross-mixing at a ratio.

In addition, 10L of purified water was added to a total of 1kg of herbal medicines, 500g of each of the two raw materials, extracted at 100 ° C for 15 hours, and the first filtration was performed through a filter net, and the second It was filtered and used in the experiment.

Figure 12 is a result of analyzing the total phenolic and flavonoid compound contents of a plurality of different herbal medicinal extracts obtained by mixing 5 herbal medicinal materials at a ratio of 1:1.

The content of total phenolic compounds was measured by the Folin-Ciocalteu method (Gutfinger, 1958). 500 μl of the sample and 500 μl of a 25% Na ₂ CO ₃ solution were mixed and allowed to stand for 3 minutes. Again, 250 μl of 2 N-Folin-Ciocalteu phenol reagent was added and mixed, and then allowed to stand at 30° C. for 1 hour to develop color. Absorbance of the developed blue color was measured at 750 nm using a spectrophotometer. At this time, the content of total polyphenol compounds was calculated from a standard curve prepared using gallic acid (Sigma-Aldrich Co., Ltd.,).

For the flavonoid content, 10 μl of 1N NaOH was added to 500 μl of the sample solution, mixed with 1 mL of diethylene glycol, vortexed, reacted in an incubator at 37 ° C for 45 minutes, and absorbance was measured at 420 nm. At this time, the total flavonoid content was calculated from a calibration curve obtained using rutin (Sigma Co., Ltd., St. Louis, MO, USA) as a standard material.

As shown, the total phenolic compound content was 16.27 ~ 58.95 mg / g, which was different depending on the mixture of herbal medicines, and the total flavonoid content also had the same tendency in the range of 0 ~ 1.26 mg / g. In addition, when the total phenol content and the total flavonoid content were comprehensively considered, the herbal medicine extract mixed with Eucalyptus chinensis was found to be the highest.

In addition, in order to confirm the anti-inflammatory efficacy of herbal extracts in cell experiments, cytotoxicity experiments were conducted using RAW 264.7 cells, which are mouse macrophages, and the experimental results are shown in FIG. 13.

As shown, as a result of measuring the cytotoxicity of 5 kinds of herbal medicines at a ratio of 5:5, in the case of cucumber and Eucommia, due to the dark color of the sample itself, the cell viability at a high concentration of 20 mg/ml was due to the color of the sample itself. It was judged by the O.D value, and in the case of astragalus, it was difficult to accurately judge the result due to the residue. In the case of Ogapi: Eucommia (AB), the cell viability was 113.2 ~ 77.1% at 0.625 ~ 10 mg/ml. Although cell viability of 120% was shown at 20 mg/ml, it was judged as an O.D value due to the dark color of the sample. In the case of Ogapi: Hwangchil (AC), viability rates were 77.7% and 89% at 0.625 mg/ml and 1.25 mg/ml, but cytotoxicity was 56.9% and 48% at 2.5 mg/ml and 5 mg/ml, respectively. At 10 mg/ml and 20 mg/ml, survival rates of 83.5% and 120% were shown, but the value was judged to be due to the high concentration of dark color. Astragalus astragalus (AD) showed 92.2 to 126% of viability at 0.625 to 5 mg/ml, but 64.4% of cytotoxicity at 10 mg/ml and 106.7% of cell viability at 20 mg/ml. However, it was excluded due to the value due to the high concentration of dark color. In the case of Ogapi:usul (AE), cell viability was 111 to 120.3% at 0.625 to 5 mg/ml, but cytotoxicity was 63.6% at 10 mg/ml and cell viability was 103% at 20 mg/ml. However, it was excluded due to the dark color of high concentration. Eucommia: Hwangchil (BC) showed cell viability of 83.3% and 96.3% at 0.625 mg/ml and 1.25 mg/ml, but showed cytotoxicity of 60.3% and 49.9% at 2.5 mg/ml and 5 mg/ml was Eucommia: Astragalus (BD) showed cell viability of 118.3 to 94.9% at 0.625 to 20 mg/ml, but it is difficult to accurately determine the result due to the residue in the Astragalus sample. Eucommia:usul (BE) showed cell viability of 110.9 ~ 94.9% at 0.625 ~ 20 mg/ml, but the survival rate at high concentration was excluded. Hwangchil: Hwangchil (CD) showed cell viability of 78.7 ~ 75.6% at 0.625 ~ 2.5 mg/ml, and cytotoxicity of 47.4% and 41.8% at 5 mg/ml and 10 mg/ml. In the case of hwangchil:usul (CE), cell viability was 88.8 to 81.2% at 0.625 to 2.5 mg/ml, but cytotoxicity was 49.8% and 52.3% at 5 mg/ml and 10 mg/ml. Astragalus:usul (DE) showed cell viability of 109.4 to 103.2% at 0.625 to 20 mg/ml, but high concentration cell viability was excluded.

As described above, it is judged that the antioxidant and anti-inflammatory effects are high in the herbal medicine extracts using oleracea and Eucommia.

As described above, the present invention prepares a beverage composition using chicken feet, so that even those who are reluctant to chicken feet themselves can conveniently and easily consume the nutritional components unique to chicken feet, which have antioxidant and anti-inflammatory effects, in the form of a beverage. In addition, by mixing herbal medicines that enhance the antioxidant and anti-inflammatory effects of chicken feet with chicken feet to prepare a beverage composition, the herbal medicine captures the unique smell of chicken feet, increasing the preference of drinks using chicken feet, while increasing the antioxidant and anti-oxidation properties of chicken feet. A beverage that further enhances the anti-inflammatory effect can be provided.

Claims (5)

A removal step of removing blood from chicken feet;
A blanching step of blanching the chicken feet for 10 to 20 minutes;
An extraction step of obtaining a composite extract by hot water extraction of the mixture prepared by mixing the blanched chicken feet, purified water, cucumber skin and Eucommia at 100 ° C. for 15 hours; and
Including a filtration step of preparing a beverage composition by filtering the complex extract,
The extraction step is
Preparing the mixture so that the weight ratio of the chicken feet in the total weight ratio of the mixture is 10% by weight so that the content is safe from cytotoxicity;
By mixing the above cucumbers and Eucommia at 2 to 4% by weight in a 1: 1 ratio, the content of flavonoids and phenolic compounds is 50 mg/g and 1.2 mg/g or more during hot water extraction, respectively, and 77.1 to 120 at 20 mg/ml or less. maintaining % cell viability;
In order to lower the cytotoxicity of the mixture, the extraction temperature is set to 100 ° C. and the extraction time is limited to 15 hours to obtain the complex extract by performing hot water extraction,
The extraction step is
70 to 80% by weight of the purified water, 10% by weight of chicken feet subjected to the blanching step, 2 to 4% by weight of the cucumber skin, 2 to 4% by weight of the Eucommia worm, and 6 to 10% by weight of a sweetener are mixed to prepare the mixture,
The sweetener is a method for producing a beverage composition using chicken feet and herbal medicine, characterized in that consisting of jujube, ginger, corn salt, honey, and Schizandra chinensis. delete delete delete delete

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