KR102587934B1 - manufacturing method of attractive pill using Lepidium meyenii and silkworm - Google Patents

Abstract

The present invention relates to pills and manufacturing methods for health supplements using maca, silkworm, etc.
The pill for health supplement of the present invention is characterized by containing maca concentrate powder, silkworm pupa powder, policosanol powder, L-arginine, Cornus officinalis, Angelica gigas, Schisandra chinensis, and cinnamon as active ingredients.
According to the present invention, maca and silkworm pupae, which are known to be effective in improving blood circulation and sexual function, are used as main raw materials to manufacture them in the form of pills, but when chewed and consumed without water, there is little resistance to taste and aroma and the product is easily absorbed into the body. It can be done. In addition, by appropriately adding Cornus officinalis, angelica root, Schisandra chinensis, and cinnamon, aversion to taste and aroma can be minimized. In addition, side effects such as abdominal pain and diarrhea can be minimized by limited wet heating and heat drying of Cornus officinalis, angelica root, Schisandra chinensis, and cinnamon at different temperatures and times.

Description

Manufacturing method of attractive pill for health supplement using maca, silkworm, etc. {manufacturing method of attractive pill using Lepidium meyenii and silkworm}

The present invention relates to pills and manufacturing methods for health supplements using maca, silkworm, etc.

As a component of the human body, blood performs a variety of important functions such as transportation of oxygen, nutrients, and waste, buffering, maintaining body temperature, regulating osmotic pressure and maintaining ionic balance, maintaining moisture content, regulating fluid volume, maintaining and regulating blood pressure, and biological defense. Have. Normal blood circulation facilitates blood circulation through complementary regulation of the blood coagulation response system and thrombolysis response system in the body. Among these, the mechanism of the blood coagulation response system is that platelets adhere and aggregate to the blood vessel wall to form a platelet thrombus. It has been reported that the blood coagulation system is activated and a fibrin thrombus is formed centered on platelet aggregates.

Meanwhile, the formation of a fibrin clot goes through several stages of reactions of numerous blood coagulation factors, and thrombin, which is involved in fibrin coagulation, is activated, ultimately producing fibrin monomers from fibrinogen. The fibrin monomers are polymerized by calcium, forming platelets and It binds to endothelial cells and forms a fibrin polymer cross-linked by factor XIII, creating a permanent blood clot. In addition, thrombin plays a central role in the formation of blood clots by activating platelets, factor V, and factor VII to promote blood coagulation. Therefore, substances that inhibit thrombin activity can be used as a very useful preventive and therapeutic agent for various thrombotic diseases caused by excessive blood coagulation abnormalities. Meanwhile, in the endogenous thrombus formation pathway, sequential activation of factor XII, factor It is becoming a development target. To date, various anticoagulants, antiplatelet agents, and thrombolytic agents such as heparin, coumarin, aspirin, and urokinase have been used to prevent and treat thrombotic diseases. However, these are not only very expensive, but also have hemorrhagic side effects, gastrointestinal disorders, and other side effects. Its use is limited due to hypersensitivity reactions.

Maca (Lepidium meyenii) is a type of cruciferous vegetable that grows naturally in the Peruvian Andes at an altitude of 4,000 to 4,500 m. It is called by various names such as maca-maca, maino, and ayak willku. Maca is an edible and medicinal plant that is well known for its strong vitality and various useful physiological activities that survive in harsh natural environments, so much so that it is called the wild ginseng of Peru. The underground part of Maca, which is used as food, has already been proven safe through long-term consumption, and is widely used in Korea. Its use as a supplementary ingredient in food has been permitted by the Food and Drug Administration since 2005 (Kwon Dae-jung et al., 2009, Food Industry and Nutrition 14: 19-24). Maca root has a moisture content of over 80% and, based on dry weight, contains 8.87-11.6% crude protein, 1.09-2.2% crude fat, 4.9-5.0% ash, 54.6-60.0% carbohydrate, and 8.23-9.08% dietary fiber. It is known (Dini A et al., 1994. Food Chem 49: 347-349). In addition, it is a nutritionally excellent food as it contains fatty acids such as oleic acid, linoleic acid, and palmitic acid and essential trace elements such as iron, calcium, iodine, copper, manganese, zinc, magnesium, and selenium.

In addition, maca contains p-methoxybenzyl isothiocyantes and a large amount of proteins that promote sexual desire, and is well known to have a sexual function recovery effect, improving sexual function (Gonzales GF. et al., 2004, J Endocrinol 180: 87~95), and sperm count. Effect on increase (Dording CM. et al., 2008, CNS Neurosci Ther 14: 182~191), effect on alleviating postmenopausal syndrome in women (Zhang Y. et al. 2014, Indian J. Pharmacol. 46: 416~419), exercise Performance improvement and anti-fatigue effect (Yu L. et al. 2004. Food Science 25: 164~166), antioxidant activity (Zhang & Zhang, 2014. Natural Product R&D, 26: 813~818; Valentova K et al., 2006. Cell Biol Toxicol 22: 91-99), etc. have been reported, and recently, memory improvement (Hongmi Lee et al., 2010, Korean Journal of Food and Nutrition 23: 485-491), antidepressant effect, and skin strengthening effect against UV (Campous D. et al., 2013) , Ind Crop Prod 49: 747~754), and antiviral effects (Mendoza J. et al., 2014. Asian Pacific journal of tropical medicine v.7 suppl.1, S415~S420). In addition, it has been reported that macamides have been isolated from maca lipid extract (Seungho Lee et al., 2008, Journal of the Korean Society of Biological Engineering 23: 153-157), which is known to have excellent fatty acid amide hydrolase inhibitory activity (Wu H et al., 2013, Bioorg Med Chem. 21: 5188~5197), In addition, maca is known to be effective in relieving and treating symptoms of rheumatoid arthritis and respiratory diseases, regulating hormone secretion, and promoting metabolism (Kwon Yun-sook et al., 2009, Journal of the Korean Society of Food and Nutrition) 38: 817-823). Recently, research is also being conducted on the development of processed foods using maca and maca extract, representative examples include beverages using maca extract (Jeon In-sook et al., 2011. Korean Journal of Food Storage and Distribution, 18: 669~677) and yogurt (Jeong Hae-jeong et al., There are reports such as 2010. Journal of the Korean Society of Food Culture and Culture, 25: 334-341) and syrup manufacturing (Jeong Hae-jeong et al., 2010. Journal of the Korean Society of Food Storage and Distribution, 17: 236-242).

Technologies for applying maca to health supplements include “Method for manufacturing health supplements effective in improving sexual function” (Korean Patent Publication No. 10-1251976, Patent Document 1), “Plans for health supplements to improve sexual function” A number of technologies have been disclosed, such as “and its manufacturing method” (Korean Patent Publication No. 10-2022-0100441, Patent Document 2).

However, maca has the problem of excessive digestion of fiber, which produces a large amount of gas, causes abdominal pain and diarrhea, which causes dehydration, and causes a rapid rise in potassium levels in the body. In addition, it can cause insomnia, hormonal imbalance, and thyroid problems. There are reports that it causes side effects such as allergies.

In addition to maca, many natural ingredients used for the purpose of improving blood circulation and sexual function can generally cause side effects such as abdominal pain and diarrhea, so care must be taken not only in controlling the amount but also in mixing with other ingredients.

In particular, since these raw materials generally produce a lot of heat, people who usually have a lot of fever should pay attention to the dosage and number of times they are taken.

In this way, in providing health supplements based on natural ingredients for the purpose of improving blood circulation or sexual function, there is a problem of side effects or side effects such as abdominal pain and diarrhea, so improvement is necessary.

In addition, they are usually provided in the form of pills so that they can be easily taken while being carried around on a daily basis. However, in the case of products provided in the form of pills, it does not take enough time for them to be broken down by water and absorbed in the body after being swallowed, so the useful ingredients are lost. It is often excreted outside the body.

Also, in order to eat without water, you have to put it in your mouth and chew it, but if the chewy taste is bitter, you may be reluctant to eat.

KR 10-1251976 (2013.04.02) KR 10-2022-0100441 (2022.07.15)

The method of manufacturing pills for health supplements using maca, silkworm, etc. of the present invention is intended to solve the problems arising from the above-described prior art, and uses maca and silkworm pupae, which are known to be effective in improving blood circulation and sexual function, as the main raw materials. It is manufactured in the form of a pill, and when chewed without water, it is intended to reduce rejection of the taste and aroma and ensure smooth absorption in the body.

In addition, cornelian cherry, angelica root, Schisandra chinensis, and cinnamon are added appropriately to minimize aversion to taste and aroma.

In addition, the purpose is to minimize side effects such as abdominal pain and diarrhea by limitedly performing wet heating and heat drying of Cornus officinalis, angelica root, Schisandra chinensis, and cinnamon at different temperatures and times.

The method of manufacturing the pill for health supplement of the present invention includes the first reticulate plate loaded with Schisandra chinensis, the second reticulated plate loaded with Cornus officinalis, the third reticulated plate loaded with Angelica gigas, the fourth reticulated plate loaded with cinnamon, and the fourth reticulated plate loaded with cinnamon. Prepare the 5th mesh plate loaded with red bean leaves, and place them in the order of the 5th mesh plate, the 1st mesh plate, the 2nd mesh plate, the 3rd mesh plate, and the 4th mesh plate inside the heating cabinet from the bottom to the top. A placement step of spaced apart; A first heating step of moist heating by maintaining the internal temperature of the heating cabinet at 75 to 80°C for 3 to 4 hours while supplying moisture to the lower part of the heating cabinet; A secondary heating step of heating and drying the refrigerator by maintaining the internal temperature of the refrigerator at a temperature of 35 to 40°C for 6 to 8 hours while stopping the supply of moisture to the interior of the refrigerator; A third heating step of moist heating by maintaining the internal temperature of the heating cabinet at ℃ for 12 to 18 hours while supplying moisture to the lower part of the heating cabinet; A fourth heating step of heating and drying the refrigerator by maintaining the internal temperature of the refrigerator at a temperature of 40 to 45°C for 6 to 12 hours while stopping the supply of moisture to the interior of the refrigerator; A pulverizing step of pulverizing Schisandra chinensis, Cornus officinalis, angelica root, and cinnamon after the fourth heat drying process is completed; After preparing maca concentrate powder, male silkworm pupa powder, policosanol powder, and L-arginine, they are mixed with the raw materials pulverized in the grinding step to prepare a mixture, comprising 20 to 30% by weight of maca concentrate powder and male silkworm pupa powder. 36 to 39% by weight, 10 to 11% by weight of policosanol powder, 6 to 7% by weight of L-arginine, 6 to 7% by weight of Cornus officinalis, 5 to 6% by weight of Angelica gigas, and 5 to 7% by weight of Schisandra chinensis. A mixing step of mixing cinnamon to 2 to 3% by weight; It includes a molding step of molding the mixture into a ring shape.

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According to the present invention, maca and silkworm pupae, which are known to be effective in improving blood circulation and sexual function, are used as main raw materials to manufacture them in the form of pills, but when chewed and consumed without water, there is little resistance to taste and aroma and the product is easily absorbed into the body. It can be accomplished.

In addition, by appropriately adding Cornus officinalis, angelica root, Schisandra chinensis, and cinnamon, aversion to taste and aroma can be minimized.

In addition, side effects such as abdominal pain and diarrhea can be minimized by limited wet heating and heat drying of Cornus officinalis, angelica root, Schisandra chinensis, and cinnamon at different temperatures and times.

Figures 1 to 3 are excerpts of test reports according to Experimental Example 1
Figure 4 is a graph according to Experimental Example 2.
Figure 5 is a graph according to Experimental Example 3.
6 to 7 are graphs according to Experimental Example 4.
8 to 9 are graphs according to Experimental Example 5.
10 to 11 are graphs according to Experimental Example 6.
12 to 13 are graphs according to Experimental Example 7.

Hereinafter, the pills and manufacturing method for health supplements using maca, silkworm, etc. of the present invention will be described in detail.

The pill for health supplement of the present invention contains maca concentrate powder, silkworm pupa powder, policosanol powder, L-arginine, Cornus officinalis, Angelica gigas, Schisandra chinensis, and cinnamon as active ingredients.

As mentioned above, while Maca has many excellent effects, it has also been reported to cause abdominal pain and diarrhea due to the production of a large amount of gas due to excessive digestion of fiber, and to cause dehydration.

Male silkworm pupa contains more than half of the protein, contains all the essential amino acids that make up protein, and also contains a large amount of tyrosine, making it highly nutritious.

However, these male silkworm pupae are also known to have side effects such as abdominal pain, diarrhea, and allergies when overdosed.

L-Arginine is one of the conditionally essential amino acids and is an essential element used when converting ammonia in the body into urea. It plays a role in contributing to angina pectoris and high blood pressure by contributing to nitric oxide, which contributes to the expansion of blood vessels, when there is too much nitric oxide in the body. It is also used to treat symptoms.

However, when taking L-arginine, it is known to cause side effects such as diarrhea, low blood pressure, and stomatitis if the balance with lysine, another amino acid, is disrupted.

Policosanol is a fatty alcohol mainly obtained from sugar cane and is known to help control blood pressure and improve blood cholesterol levels by increasing good cholesterol.

Policosanol has also been reported to have side effects such as gastrointestinal disorders and skin rashes.

Although the above-mentioned main raw materials such as maca concentrate powder, male silkworm powder, policosanol powder, and L-arginine have the beneficial effects described above, they are each known to have side effects on the digestive system, so pills are manufactured containing all of them. If done, it should be able to resolve problems such as indigestion and diarrhea.

In addition, maca concentrate powder has a unique taste that is almost comparable to that of spices, so people like it and dislike it very much, and its scent also has a unique fishy smell, which has a significant negative effect on the preference for eating.

Raw silkworm pupa powder also has a fishy smell, so it has a significant negative effect on eating preferences.

In the present invention, Cornus officinalis, angelica root, Schisandra chinensis, and cinnamon prevent the decline in taste and aroma preference caused by the above-mentioned main raw materials, and play a role in preventing stomachache and diarrhea after eating.

Cornus officinalis is the fruit of the Cornus officinalis tree of the dogwood family and has a sour and astringent taste, making it difficult to take in large quantities on its own.

Studies have shown that Cornus officinalis contains a large amount of pharmacological ingredients such as cornin, moroniside, loganin, tannin, and saponin, which improves bladder control by increasing muscle contraction and promotes relaxation of vascular endothelial cells and smooth muscles. there is.

Cornus officinalis itself has been reported to have an effect in improving erectile dysfunction, but in the present invention, Cornus officinalis was used as an auxiliary ingredient to the main ingredients, focusing on its role in promoting digestion.

Angelica gigas is a perennial plant belonging to the Apiaceae family, and its roots are used as raw material.

The main pharmacological components of Angelica gigas include decusin, nodakenin, cumirin, and beta-sitosterol.

Angelica gigas has a unique scent, although decusin affects blood circulation. The unique smell itself is very strong, so preferences vary, but in the present invention, it also serves to reduce the unique smell of the maca described above.

Schisandra chinensis is the fruit of the magnolia and Schisandra chinensis trees. It is called Schisandra chinensis because it can taste sweet, bitter, sour, salty, and spicy. Schisandra chinensis contains ingredients such as cizandrin, gomisin, sargwan acid, and citric acid, which help regulate blood pressure levels and neutralize triglycerides in the blood. It is known to help improve blood flow by lowering cholesterol levels.

In the present invention, in addition to this role, it also serves to suppress the unique taste of maca.

Cinnamon contains a large amount of polyphenol, which is known to improve blood circulation.

In the present invention, in addition to this role, it also plays a role in controlling the unique taste and smell of maca with the unique smell and taste of cinnamon.

In the present invention, the active ingredients can be combined in various ways. 20 to 30% by weight of maca concentrate powder, 36 to 39% by weight of male silkworm pupa powder, 10 to 11% by weight of policosanol powder, 6 to 7% by weight of L-arginine, 6 to 7% by weight of Cornus officinalis, and Cham. It is preferably composed of 5 to 6% by weight of angelica root, 5 to 7% by weight of Schisandra chinensis, and 2 to 3% by weight of cinnamon.

In the above combination, if the content of maca concentrate powder and male silkworm pupa powder is less than the minimum content, the effect of improving blood circulation is minimal, and if it is included in excessive amounts, the taste and off-flavor become stronger and the preference decreases.

In addition, if the content of Cornus officinalis, angelica root, Schisandra chinensis, and cinnamon is less than the minimum content, the taste and off-flavor generated from the maca concentrate powder and male silkworm pupa powder will be severe, reducing the palatability. Conversely, if it is included in excessive amounts, the content of Cornus officinalis, angelica root, Schisandra chinensis, and cinnamon will be strong. The taste and scent of the product itself can be felt, which can reduce preference.

At this time, Cornus officinalis, angelica root, Schisandra chinensis, and cinnamon have a strong taste and scent in themselves, and in the case of living organisms, the taste and scent vary depending on the environment such as the time of collection of raw materials and the location of collection, so the taste of the maca concentrate powder and male silkworm pupa powder It is difficult to uniformly apply the mixing ratio to suppress overindulgence.

In addition, maca concentrate powder and male silkworm pupa powder themselves have warm properties, and Cornus officinalis, angelica root, Schisandra chinensis, and cinnamon also have warm properties, so people who usually have a lot of fever may experience the problem of increased heat when taking them.

Accordingly, Cornus officinalis, angelica root, Schisandra chinensis, and cinnamon are processed to ensure a uniform mixing ratio to suppress the taste and scent of maca concentrate powder and male silkworm pupa powder, and to adjust the warm properties.

Processing for this may proceed as follows.

1) First heating stage

Heat Schisandra chinensis, Cornus officinalis, angelica root, and cinnamon in a wet state at a temperature of 75 to 80°C for 3 to 4 hours.

2) Secondary heating stage

The raw materials that have completed the first heating step are heated and dried at a temperature of 35 to 40°C for 6 to 8 hours.

3) Third heating stage

The raw materials that have completed the secondary heating step are heated in a wet state at a temperature of 45 to 50°C for 12 to 18 hours.

4) 4th heating stage

The raw materials that have completed the third heating step are heated and dried at a temperature of 40 to 45°C for 6 to 12 hours.

5) Grinding step

After the fourth heating step is completed, Schisandra chinensis, Cornus officinalis, angelica root, and cinnamon are respectively pulverized.

6) Mixing step

After preparing maca concentrate powder, male silkworm pupa powder, policosanol powder, and L-arginine, they are mixed with the raw materials pulverized in the grinding step to prepare a mixture.

7) Forming stage

The mixture is molded into a ring shape.

In the above process, the leaves of the Jomdol red bean can be used to further weaken the warm property and to ensure that the taste and aroma of each raw material is consistent.

Specifically, before proceeding with the first heating step, the first reticulated plate loaded with Schisandra chinensis, the second reticulated plate loaded with Cornus officinalis, the third reticulated plate loaded with angelica root, the fourth reticulated plate loaded with cinnamon, and the red bean paste plate. Prepare the 5th mesh plate loaded with leaves, and space them apart from each other in the order of the 5th mesh plate, 1st mesh plate, 2nd mesh plate, 3rd mesh plate, and 4th mesh plate from the bottom to the inside of the heating cabinet. The deployment stage may proceed.

In addition, the first heating step and the third heating step can be performed by supplying moisture to the lower part of the heating cabinet so that the inside of the heating cabinet is in a wet state.

In this case, the moisture flowing into the lower part of the heating cabinet is quickly evaporated inside the heating cabinet at a relatively high temperature, making the inside of the heating cabinet wet, and the red bean leaves in the lowest layer are the first to come in contact with the warm moisture, causing the decomposed water-soluble and oil-soluble components to be stored inside the heating cabinet. As it moves from the upper floors, it is provided to cornelian cherry, Schisandra chinensis, angelica root, cinnamon, etc., suppressing their unique scent and weakening their warm properties.

Hereinafter, examples according to the present invention and comparative examples for comparison with the examples will be described.

<Preparation of Example 1 and Comparative Examples 1 to 8>

As shown in Table 1 below, the raw materials were prepared, mixed, and then supplied to a ventilation machine to prepare them in the form of a ring.

division Maca Concentrate Powder Male silkworm pupa powder Policosanol Powder L-arginine Cornus officinalis Angelica Schisandra cinnamon Sum
(g) Example 1 20 39 11 7 7 6 7 3 100 Comparative Example 1 20 39 11 7 0 6 7 3 93 Comparative example 2 20 39 11 7 7 0 7 3 94 Comparative Example 3 20 39 11 7 7 6 0 3 93 Comparative example 4 20 39 11 7 7 6 7 0 97

<Experimental Example 1> Food stability measurement

The pill prepared in Example 1 (Sample ID: Cheon Gi-cheon) was requested to be tested for pesticide residues at the Environmental Research Institute of California, USA. As a result, pesticide residues were measured as non-detectable.

Some test reports related to this are shown in Figures 1 and 2.

In addition, the standard serving content per serving (100g) after analysis of nutritional components is shown in Figure 3.

<Experimental Example 2> Sensory experiment 1

The rings of Example 1 and Comparative Examples 1 to 4 were compared by performing sensory tests for fishy smell, grassy smell, and unusual odor.

The sensory test was evaluated using a 9-point rating method, and considering age and gender, a total of 40 adult men and women in their 30s to 70s, 10 for each age group, were selected and conducted.

The experimental results are shown in Table 2 and Figure 4 below.

division fishy smell fullnae Singular taste Example 1 3.3 3.2 4.3 Comparative Example 1 6.5 7.5 6.6 Comparative example 2 7.2 5.6 6.7 Comparative example 3 7.4 5.5 6.3 Comparative example 4 8.3 5.1 6.7

* Sensory test values (9: very severe, 5: moderate, 0: very small)

From the results of Table 2 and Figure 4, it can be seen that the pills of Example 1 had a small fishy, grassy, and unusual odor, while the comparative examples had a strong fishy, grassy, and unique odor.

<Experimental Example 3> Sensory experiment 2

The pills of Example 1 and Comparative Examples 1 to 4 were compared by performing sensory tests on bitterness, sourness, greasy taste, and specific taste.

The sensory test was evaluated using a 9-point rating method, and considering age and gender, a total of 40 adult men and women in their 30s to 70s, 10 for each age group, were selected and conducted.

The experimental results are shown in Table 2 and Figure 4 below.

division bitter Sour taste Greasy taste Singularity Example 1 3.1 3.5 4.1 3.2 Comparative Example 1 6.7 5.1 6.4 6.7 Comparative example 2 5.2 4.7 6.6 7.2 Comparative Example 3 6.4 6.7 7.1 7.5 Comparative example 4 6.1 5.1 6.7 8.1

* Sensory test values (9: very severe, 5: moderate, 0: very small)

From the results of Table 3 and Figure 5, it can be seen that the pills of Example 1 had less bitterness, sourness, greasy taste, and specific taste, while the comparative examples had severe bitterness, sourness, greasy taste, and specific taste.

<Preparation of Examples 2 to 16>

Examples 2 to 16 were prepared in the same manner as Example 1, but with different mixing ratios as shown in Table 4 below.

Example Maca Concentrate Powder Male silkworm pupa powder Policosanol Powder L-arginine Cornus officinalis Angelica Schisandra cinnamon Sum (g) One 20 39 11 7 7 6 7 3 100 2 30 36 10 6 6 5 5 2 100 3 25 40 10 6 6 5 6 2 100 4 30 35 10 6 6 5 6 2 100 5 25 38 12 6 6 5 5 3 100 6 25 38 9 7 7 6 6 2 100 7 25 38 10 8 6 5 5 3 100 8 25 38 10 5 7 6 7 2 100 9 25 38 10 6 8 5 6 2 100 10 25 38 10 7 5 6 7 2 100 11 25 38 10 6 7 7 5 2 100 12 25 38 10 7 7 4 7 2 100 13 25 38 10 6 6 5 8 2 100 14 25 38 11 7 7 6 4 2 100 15 25 38 10 6 6 5 6 4 100 16 25 38 11 6 7 6 6 One 100

<Experimental Example 4> Sensory experiment 3

The rings of Examples 1 to 16 were compared by performing sensory tests for fishy smell, grassy smell, and unusual odor.

However, it was measured twice immediately after manufacturing and after 10 days at room temperature after manufacturing, and the results were compared and presented.

The sensory test was evaluated using a 9-point rating method, and considering age and gender, a total of 40 adult men and women in their 30s to 70s, 10 for each age group, were selected and conducted.

The experimental results are shown in Table 5 (immediately after manufacturing), Table 6 (after 10 days at room temperature), and Figures 6 and 7 below.

division fishy smell fullnae Singular smell Example 1 3.3 3.2 4.3 Example 2 3.5 3.1 4.2 Example 3 4.2 3.3 3.8 Example 4 3.7 3.2 4.5 Example 5 3.3 4.4 3.7 Example 6 3.4 3.1 4.5 Example 7 4.2 3.3 4.4 Example 8 3.3 3.7 4.1 Example 9 3.3 4.3 4.2 Example 10 4.2 3.2 4.5 Example 11 3.7 4.3 4.2 Example 12 4.4 3.2 4.4 Example 13 3.6 4.2 4.2 Example 14 4.3 3.2 4.4 Example 15 3.4 4.2 4.1 Example 16 4.2 3.2 4.6

division fishy smell fullnae Singular smell Example 1 3.5 3.5 4.7 Example 2 3.7 3.3 4.5 Example 3 5.2 4.7 5.7 Example 4 5.5 4.5 6.3 Example 5 4.7 5.7 5.5 Example 6 4.5 4.7 6.2 Example 7 5.5 4.8 6.1 Example 8 4.7 4.8 6.3 Example 9 4.5 5.9 6 Example 10 5.7 4.7 6.2 Example 11 5.2 5.7 5.9 Example 12 5.6 4.9 6.1 Example 13 5.1 5.7 6 Example 14 5.7 4.9 6.7 Example 15 5.5 5.8 6.2 Example 16 5.7 4.8 6.3

* Sensory test values (9: very severe, 5: moderate, 0: very small)

Looking at the results in Tables 5 and 6 and Figures 6 and 7, there was no significant difference between the experimental results of Examples 1 and 2 and the remaining examples immediately after manufacturing, but after exposure for 10 days at room temperature, Examples 1 and 2 In the case of , there was little difference in scent immediately after production, whereas in the remaining examples, fishy odor, grassy odor, and unusual odor increased significantly, and it was found that it was more preferable to manufacture with the mixing ratio of Examples 1 and 2. .

<Experimental Example 5> Sensory experiment 4

The pills of Examples 1 to 16 were compared by performing sensory tests on bitterness, sourness, greasy taste, and specific taste.

However, it was measured twice immediately after manufacturing and after 10 days at room temperature after manufacturing, and the results were compared and presented.

The sensory test was evaluated using a 9-point rating method, and considering age and gender, a total of 40 adult men and women in their 30s to 70s, 10 for each age group, were selected and conducted.

The experimental results are shown in Table 7 (immediately after manufacturing), Table 8 (after 10 days at room temperature), and Figures 8 and 9 below.

division bitter Sour taste Greasy taste Singularity Example 1 3.1 3.5 4.1 3.2 Example 2 3.3 3.4 3.9 3.1 Example 3 3.2 3.4 4.4 3.2 Example 4 3.3 3.4 4.2 3.5 Example 5 3.5 3.3 4.5 3.3 Example 6 3.2 3.5 3.9 3.3 Example 7 3.3 3.4 4.4 3.5 Example 8 3.3 3.5 3.8 3.4 Example 9 3.5 3.7 3.9 3.4 Example 10 3.3 3.4 4.2 3.5 Example 11 3.7 3.4 3.8 3.4 Example 12 3.3 3.3 4.1 3.3 Example 13 3.5 3.7 3.7 3.5 Example 14 3.3 3.4 3.9 3.2 Example 15 3.3 3.4 3.9 3.3 Example 16 3.4 3.7 4.2 3.4

division bitter Sour taste Greasy taste Singularity Example 1 3.1 3.3 4.3 3.4 Example 2 3.4 3.4 4.1 3.5 Example 3 4.2 4.5 5.2 5.2 Example 4 4.1 4.4 5.7 5.1 Example 5 4.5 4.7 5.7 4.9 Example 6 4.2 4.5 5.3 5.4 Example 7 4.7 4.7 5.5 5.2 Example 8 4.5 4.9 5.2 5.3 Example 9 4.7 5 5.2 5.5 Example 10 4.4 4.7 5.4 5.4 Example 11 4.9 4.9 5.1 5.2 Example 12 4.2 4.5 5.4 5.2 Example 13 4.4 4.6 4.9 5.7 Example 14 4.5 4.7 5.2 5.4 Example 15 4.4 4.5 5 5.2 Example 16 4.7 5 5.4 5.4

* Sensory test values (9: very severe, 5: moderate, 0: very small)

Looking at the results in Tables 7 and 8 and Figures 8 and 9, there was no significant difference between the experimental results of Examples 1 and 2 and the remaining examples immediately after manufacturing, but after exposure for 10 days at room temperature, Examples 1 and 2 In the case of , there was not much difference in taste immediately after production, while in the remaining examples, bitterness, sourness, greasy taste, and peculiar taste were shown to increase significantly. Therefore, it was found that it was more preferable to prepare with the mixing ratio of Examples 1 and 2. I was able to.

<Preparation of Examples 17 to 35>

The same formulation as Example 1 was used, but the manufacturing process was carried out as follows.

First, place Schisandra chinensis on the first reticle plate, Cornus officinalis on the second reticle plate, angelica root on the third reticle plate, and cinnamon on the fourth reticle plate, and then place the first reticle plate, They were arranged spaced apart from each other in the following order: 2nd reticular plate, 3rd reticular plate, and 4th reticular plate.

Then, each example was conducted under the conditions shown in Table 9 below in the following order: first heating, second heating, third heating, and fourth heating.

At this time, the first heating and third heating were carried out while supplying moisture to the lower part of the refrigerator.

After the fourth heating was completed, Schisandra chinensis, Cornus officinalis, Angelica gigas, and cinnamon were each ground and processed, and the mixture was prepared by mixing the raw materials in the same mixing ratio as in Example 1, and then molded into a ring shape in a ventilation machine.

Example 35 was conducted under the same conditions as Example 18 by preparing the fifth reticulate plate, loading the leaves of Jomdol red bean, and then placing them in the lower part of the first reticular plate.

note 1st heating Secondary heating 3rd heating 4th heating temperature hour temperature hour temperature hour temperature hour Example 17 74 4 35 8 45 18 40 12 Example 18 75 4 35 8 45 18 40 12 Example 19 80 3 40 6 50 12 45 6 Example 20 81 3 40 6 50 12 45 6 Example 21 80 2 40 6 50 12 45 6 Example 22 75 5 35 8 45 18 40 12 Example 23 75 4 36 8 45 18 40 12 Example 24 80 3 41 6 50 12 45 6 Example 25 80 3 40 5 50 12 45 6 Example 26 75 4 35 9 45 18 40 12 Example 27 75 4 35 8 44 18 40 12 Example 28 80 3 40 6 51 12 45 6 Example 29 80 3 40 6 50 11 45 6 Example 30 75 4 35 8 45 19 40 12 Example 31 75 4 35 8 45 18 39 12 Example 32 80 3 40 6 50 12 46 6 Example 33 80 3 40 6 50 12 45 5 Example 34 75 4 35 8 45 18 40 13 Example 35 75 4 35 8 45 18 40 12

(Temperature: ℃, Time: H)

<Experimental Example 6> Sensory experiment 5

The rings of Examples 1 and 17 to 35 were compared by performing sensory tests for fishy smell, grassy smell, and unusual odor.

However, it was measured twice immediately after manufacturing and after 10 days at room temperature after manufacturing, and the results were compared and presented.

The sensory test was evaluated using a 9-point rating method, and considering age and gender, a total of 40 adult men and women in their 30s to 70s, 10 for each age group, were selected and conducted.

The experimental results are shown in Table 10 (immediately after manufacturing), Table 11 (after 10 days at room temperature), and Figures 10 and 11 below.

division fishy smell fullnae Singular smell Example 1 3.3 3.2 4.3 Example 17 2.1 2.7 2.5 Example 18 1.1 1.2 0.7 Example 19 1.2 0.9 0.8 Example 20 2.4 2.4 3.5 Example 21 2.5 2.2 2.4 Example 22 1.7 2.1 3.7 Example 23 2.5 1.9 2.4 Example 24 2.4 2.2 3.3 Example 25 2.5 2.4 2.9 Example 26 2.4 2.7 3.2 Example 27 2.3 2.5 3.1 Example 28 2.7 2.4 2.7 Example 29 2.4 2.7 2.9 Example 30 2.5 3.1 3.3 Example 31 2.4 2.5 3.5 Example 32 2.3 2.4 2.9 Example 33 2.7 2.3 3.3 Example 34 3.1 2.4 2.9 Example 35 0.7 0.5 0.4

division fishy smell fullnae Singular smell Example 1 3.5 3.5 4.7 Example 17 2.7 3.3 3.1 Example 18 1.4 1.5 1.2 Example 19 1.4 1.2 1.4 Example 20 3.2 3 4.5 Example 21 3.1 2.9 3.4 Example 22 2.5 2.7 4.2 Example 23 3.2 2.6 3.2 Example 24 3.3 2.8 4.1 Example 25 3.2 3.1 3.9 Example 26 3 3.2 4 Example 27 3.1 3.1 3.8 Example 28 3.4 3 3.4 Example 29 3.2 3.3 3.5 Example 30 3.3 3.7 3.8 Example 31 3 3.1 4.1 Example 32 3.1 3 3.7 Example 33 3.3 3.2 4 Example 34 3.7 3 3.6 Example 35 0.9 0.8 0.8

* Sensory test values (9: very severe, 5: moderate, 0: very small)

From the results of Tables 10 and 11 and Figures 10 and 11, when comparing Examples 17 to 35 with Example 1, Examples 18, 19, and 35 had a fishy, grassy, and unusual odor compared to Example 1. You can see that it has clearly decreased further.

Additionally, it was confirmed that this difference became larger after 10 days of exposure at room temperature.

<Experimental Example 7> Sensory experiment 6

The pills of Examples 1 and 17 to 35 were compared by performing sensory tests for bitterness, sourness, greasy taste, and specific taste.

However, it was measured twice immediately after manufacturing and after 10 days at room temperature after manufacturing, and the results were compared and presented.

The sensory test was evaluated using a 9-point rating method, and considering age and gender, a total of 40 adult men and women in their 30s to 70s, 10 for each age group, were selected and conducted.

The experimental results are shown in Table 12 (immediately after manufacturing), Table 13 (after 10 days at room temperature), and Figures 12 and 13 below.

division bitter Sour taste Greasy taste Singularity Example 1 3.1 3.5 4.1 3.2 Example 17 2.5 2.7 3.5 3.3 Example 18 1.2 1.1 1.1 0.9 Example 19 1.3 1.2 0.9 1.1 Example 20 2.4 2.3 3.3 3.2 Example 21 2.7 2.7 3.4 3.1 Example 22 2.5 2.4 3.1 3.4 Example 23 2.7 2.4 3.4 3.6 Example 24 3 2.3 3.3 3.1 Example 25 2.5 2.5 3.2 3.4 Example 26 2.4 2.3 3.5 3.3 Example 27 2.7 2.4 3.4 3.1 Example 28 2.5 2.3 3.3 3.5 Example 29 2.6 2.7 3.4 3.4 Example 30 2.8 2.4 3.2 3.4 Example 31 2.4 2.3 3.7 3 Example 32 2.7 2.4 3.3 3.4 Example 33 2.6 2.3 3.4 3.3 Example 34 2.4 2.5 3.5 3.2 Example 35 0.6 0.7 0.4 0.8

division bitter Sour taste Greasy taste Singularity Example 1 3.1 3.3 4.3 3.4 Example 17 3.4 3.7 4.5 4.2 Example 18 1.5 1.4 1.5 1.3 Example 19 1.6 1.5 1.3 1.4 Example 20 3.3 3.2 4 4 Example 21 3.3 3.5 4.1 4 Example 22 3.2 3 3.9 4.2 Example 23 3.4 3.1 3.1 4.3 Example 24 3.6 3.1 4.2 4 Example 25 3.2 3.2 4 4.1 Example 26 3.5 3.2 4.1 4.2 Example 27 3.7 3.1 4.1 4 Example 28 3.4 3.4 4 4.3 Example 29 3.5 3.4 4.2 4.2 Example 30 3.4 3.2 4 4.3 Example 31 3.1 3 4.3 3.9 Example 32 3.5 3.1 4.1 4.1 Example 33 3.4 3.4 4.1 4 Example 34 3.2 3.3 4.2 4.1 Example 35 0.8 0.9 0.7 1.1

* Sensory test values (9: very severe, 5: moderate, 0: very small)

From the results of Tables 12 and 13 and Figures 12 and 13, when comparing Examples 17 to 35 with Example 1, Examples 18, 19, and 35 had bitter, sour, and greasy taste compared to Example 1. You can see that the uniqueness has been noticeably reduced.

Additionally, it was confirmed that this difference became larger after 10 days of exposure at room temperature.

<Experimental Example 8> Bright phenomenon experiment

95 adults between 40 and 70 years of age were randomly selected and formed into groups of 5, respectively, in Examples 1, 9, 11, 13, 15, 18, 20, 22, 24, 26, 28, 30, and 32. , 34, 35, and Comparative Examples 1 to 4 were taken without water.

Intake of water was prohibited only when taking pills, and subjects were allowed to drink 1 liter to 1.5 liters as usual.

The drug was to be taken once every two days, and people in each group were asked to self-check whether or not they experienced a light phenomenon starting 20 days after taking the drug.

If the phenomenon of lightening occurs, take it immediately.

The phenomenon was classified into abdominal pain, diarrhea, abdominal bloating, headache, and allergy.

The experimental results are shown in Table 4 below.

division colic diarrhea Abdominal bloating headache allergy Example One 0 0 One 0 0 9 0 One 0 0 0 11 One 0 0 0 0 13 0 0 0 One 0 15 0 0 0 0 One 18 0 0 0 0 0 20 0 One 0 0 0 22 0 0 0 One 0 24 One 0 0 0 0 26 0 0 0 One 0 28 0 0 One 0 0 30 0 0 0 One 0 32 0 0 One 0 0 34 0 One 0 0 0 35 0 0 0 0 0 Comparative example One One One One 0 0 2 0 One 0 One One 3 One 0 One One 0 4 0 One One One 0

As can be seen in Table 14, the examples showed a small number of people who experienced the manifesting phenomenon, while in the comparative examples, three or more people in each comparative example experienced the manifesting phenomenon.

Claims (5)

delete delete delete delete In the method of manufacturing pills for health supplements,
Prepare the first reticulate plate loaded with Schisandra chinensis, the second reticulated plate loaded with Cornus officinalis, the third reticulated plate loaded with angelica root, the fourth reticulated plate loaded with cinnamon, and the fifth reticulated plate loaded with red bean leaves. And, an arrangement step of arranging the fifth mesh plate, the first mesh plate, the second mesh plate, the third mesh plate, and the fourth mesh plate to be spaced apart from each other from the bottom to the inside of the heating cabinet;
A first heating step of moist heating by maintaining the internal temperature of the heating cabinet at 75 to 80°C for 3 to 4 hours while supplying moisture to the lower part of the heating cabinet;
A secondary heating step of heating and drying the refrigerator by maintaining the internal temperature of the refrigerator at a temperature of 35 to 40°C for 6 to 8 hours while stopping the supply of moisture to the interior of the refrigerator;
A third heating step of moist heating by maintaining the internal temperature of the heating cabinet at ℃ for 12 to 18 hours while supplying moisture to the lower part of the heating cabinet;
A fourth heating step of heating and drying the refrigerator by maintaining the internal temperature of the refrigerator at a temperature of 40 to 45°C for 6 to 12 hours while stopping the supply of moisture to the interior of the refrigerator;
A grinding step of pulverizing Schisandra chinensis, Cornus officinalis, angelica root, and cinnamon after the fourth heating step is completed;
After preparing maca concentrate powder, male silkworm pupa powder, policosanol powder, and L-arginine, they are mixed with the raw materials pulverized in the grinding step to prepare a mixture, comprising 20 to 30% by weight of maca concentrate powder and male silkworm pupa powder. 36 to 39% by weight, 10 to 11% by weight of policosanol powder, 6 to 7% by weight of L-arginine, 6 to 7% by weight of Cornus officinalis, 5 to 6% by weight of Angelica gigas, and 5 to 7% by weight of Schisandra chinensis. A mixing step of mixing cinnamon to 2 to 3% by weight;
Constructed including; a molding step of molding the mixture into a ring shape,
Method of manufacturing pills for health supplements using maca, silkworm, etc.