KR102595524B1 - Platycodon grandiflorum fermented product comprising platycodon grandiflorum and rice grain syrup and method for preparing thereof - Google Patents

Abstract

The present invention relates to a fermented bellflower root containing bellflower root and rice syrup and a method for producing the same. According to the fermented bellflower root product containing bellflower root and rice syrup and a method for producing the same, the bitter or acrid taste of bellflower root is reduced, , the effect of increased platycodin D content can be obtained.

Description

Bellflower fermented product including bellflower root and rice syrup and method for producing the same

The examples below relate to bellflower fermented products including bellflower root and rice syrup and methods for producing the same.

Bellflower ( Platycodon grandiflorum ) is a dicotyledonous plant of the Campanula family and is a perennial herb. It has hairless roots, has enlarged roots, grows singly or in clusters, and grows wild in mountains and fields across the country. In Korea, it was mainly used for food, but its medicinal properties and pharmacological functions have been recognized, and its cultivation area is expanding as its consumption increases not only as an edible but also as a health functional food. In oriental medicine, the root or pericarp is removed and used to make a herb called Gilgyeong. This herb is used for antitussive and expectorant properties. The extract has sedative, antipyretic, analgesic, antitussive, expectorant, blood sugar lowering, cholesterol metabolism improvement, anticholinergic, and anticancer effects. It has an effect of suppressing gastric acid secretion. Bellflower root is an alkaline food rich in carbohydrates, calcium, and iron, and its main pharmacological ingredient is saponin. However, these bellflowers are difficult to store for a long period of time, so they must be consumed immediately after collection, and the unique smell and the bitter or sore taste of the bellflowers themselves can be repulsive to consumers. Accordingly, there is a need for a method of manufacturing bellflower root that can reduce the bitter or acrid taste of bellflower root and allow easy intake of useful components of bellflower root.

Republic of Korea Patent Publication No. 10-1516063

The examples below were devised to solve the above problems, and the present invention reduces the bitter or acrid taste of bellflower root and includes bellflower root and rice syrup with increased platycodin D content, and the preparation thereof. The purpose is to provide a method.

In order to achieve the object of the present invention described above, one embodiment of the present invention includes the steps of mixing bellflower root and rice syrup to obtain a balloon flower mixture; Obtaining a fermented bellflower product by treating the bellflower mixture with an enzyme, inoculating it with bacteria, and fermenting it; And filtering and concentrating the bellflower fermented product to increase the sugar content and viscosity, wherein the bacteria are rice malt bacteria or Flavobacterium, producing bellflower root with increased platycodin D content. Provides a method.

One embodiment of the present invention includes bellflower root produced by the above production method, and includes platycodin D contained in the bellflower root as an active ingredient, wherein the platycodin D is present in an amount of 0.001 to 0.001 based on the total weight of the composition. It provides a food composition that is contained at 50% by weight and has a sugar content of 40 to 70 Brix and a viscosity of 500 to 2000 poise.

According to the fermented bellflower root product containing bellflower root and rice syrup of the present invention and the method for producing the same, the bitter or acrid taste of bellflower root can be reduced and the platycodin D content increased.

Hereinafter, embodiments will be described in detail with reference to the attached drawings. However, various changes can be made to the embodiments, so the scope of the patent application is not limited or limited by these embodiments. It should be understood that all changes, equivalents, or substitutes for the embodiments are included in the scope of rights.

Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only and may be modified and implemented in various forms. Accordingly, the embodiments are not limited to the specific disclosed form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical spirit.

Terms such as first or second may be used to describe various components, but these terms should be interpreted only for the purpose of distinguishing one component from another component. For example, a first component may be named a second component, and similarly, the second component may also be named a first component.

When a component is referred to as being “connected” to another component, it should be understood that it may be directly connected or connected to the other component, but that other components may exist in between.

The terms used in the examples are for descriptive purposes only and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are intended to indicate the presence of one or more other It should be understood that this does not exclude in advance the presence or addition of features, numbers, steps, operations, components, parts, or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the embodiments belong. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless explicitly defined in the present application, should not be interpreted in an ideal or excessively formal sense. No.

The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and will be implemented in various different forms. The present embodiments only serve to ensure that the disclosure of the present invention is complete and that common knowledge in the technical field to which the present invention pertains is not limited. It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.

In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are the same as those commonly understood by a person of ordinary skill in the technical field to which the present invention pertains. It has meaning. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless clearly defined in the embodiments of the present invention, have an ideal or excessively formal meaning. It is not interpreted as

The shapes, sizes, proportions, angles, numbers, etc. disclosed in the drawings for explaining embodiments of the present invention are illustrative, and the present invention is not limited to the matters shown. Additionally, in describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the gist of the present invention, the detailed description will be omitted. When ‘includes’, ‘has’, ‘consists of’, etc. mentioned in this specification are used, other parts may be added unless ‘only’ is used. When a component is expressed in the singular, the plural is included unless specifically stated otherwise.

When interpreting a component, it is interpreted to include the margin of error even if there is no separate explicit description.

The size and thickness of each component shown in the drawings are shown for convenience of explanation, and the present invention is not necessarily limited to the size and thickness of the components shown.

Each feature of the various embodiments of the present invention can be partially or fully combined or combined with each other, and as can be fully understood by those skilled in the art, various technical interconnections and operations are possible, and each embodiment may be implemented independently of each other. It may be possible to conduct them together due to a related relationship.

In the present invention, the term “extract” refers to an active ingredient isolated from a natural product, and can be obtained through an extraction process using water, an organic solvent, or a mixed solvent thereof, and can be obtained by using an extract, a dry powder thereof, or This includes all formulated forms. The extracted liquid can be used directly or concentrated and/or dried and used as a “powder.” When extracting using organic solvents, methanol, ethanol, isopropanol, butanol, ethylene, acetone, hexane, ether, chloroform, ethyl acetate, butyl acetate, dichloromethane, N,N-dimethylformamide (DMF), dimethyl sulfoxide An organic solvent such as (DMSO), 1,3-butylene glycol, propylene glycol, or a mixed solvent thereof can be used, and the active ingredient can be extracted at room temperature or by heating under conditions where it is not destroyed or minimized. The degree of extraction and loss of the active ingredient of the herbal medicine may vary depending on the organic solvent being extracted, so select and use an appropriate organic solvent. The extraction method is not particularly limited and includes, for example, hot water extraction, cold needle extraction, ultrasonic extraction, and reflux extraction.

The solvent extract may further include filtering the extract to remove floating solid particles. Particles may be filtered using cotton, nylon, etc., or ultrafiltration, cryofiltration, centrifugation, etc. may be used, but are not limited thereto. When concentrating the extract, methods such as reduced pressure concentration and reverse osmosis concentration may be used. The drying step after concentration includes, but is not limited to, freeze drying, vacuum drying, hot air drying, spray drying, reduced pressure drying, foam drying, high frequency drying, and infrared drying.

Hereinafter, the present invention will be described in detail with reference to examples and drawings. However, it is obvious that the present invention is not limited to the following examples and drawings.

How to make bellflower root

In one aspect, the present invention includes the steps of mixing bellflower root and rice syrup to obtain a bellflower root mixture; Obtaining a fermented bellflower product by treating the bellflower mixture with an enzyme, inoculating it with bacteria, and fermenting it; And filtering and concentrating the bellflower fermented product to increase the sugar content and viscosity, wherein the bacteria are rice malt bacteria or Flavobacterium, producing bellflower root with increased platycodin D content. Provides a method.

Saponins contained in bellflower root include platycodin A, C, D, D2, D3, platycodigenin A1 to A5, which has platycodigenin as an aglycone, It consists of C, polygalacic acid, polygalacin D, D2, platycodegenin, platycodegen-3-O-β-D-glucopyranoside, etc. The saponin component has an antitussive, expectorant effect, central nervous system depressant effect (sedation, analgesic, antipyretic), anticholinergic effect that lowers blood pressure by dilating blood vessels, lowering blood sugar, improving cholesterol metabolism, anticholinergic, anticancer effect, gastric acid distribution inhibitory effect, and antibacterial effect. It is known to be effective in pleurisy as an expectorant for ulcers, drainage, purulent boils, asthma and pulmonary tuberculosis. In addition, platycodin D is reported to have various effects such as anti-inflammatory, anti-obesity, and anti-atopic dermatitis, and Korea Patent Registration No. 10-1516063 discloses a skin treatment containing bellflower root extract containing platycodin D as an active ingredient. A moisturizing cosmetic composition is disclosed. When platycodin D is administered to the spinal cord, pain sensitivity is significantly lowered by GABA alpha, GABA beta, NMDA, and non-NMDA receptors, and platycodin D is expressed in rat peritoneal macrophages with activated protein kinase C. It is known to inhibit the synthesis of prostaglandin E2.

In one embodiment, the bellflower is one or more selected from the group consisting of white bellflower, black bellflower, weak bellflower, and black bellflower. In one embodiment, the bellflower is Yakdoraji. The medicinal bellflower root provides effects on lung fever, tonsillitis, and diarrhea and suppresses the decline in immune function. In addition, the medicinal bellflower root is effective in improving bronchial and lung function along with cough, phlegm, tonsillitis, asthma, etc. In one embodiment, the medicinal bellflower is a 3-year old bellflower.

The rice syrup is a natural sweetener that is made by saccharifying rice starch into malt and concentrating it, and is a natural sweetener that protects the stomach and aids digestion. By adjusting the sugar to a minimum amount, it enhances taste and appetite, acts as a preservative for the drink, and increases viscosity. give.

In one embodiment, in the step of obtaining the balloon flower mixture, herbal medicines including Baekchul, Baekbokryeong, Angelica root, Cheongung, Schisandra chinensis, Derpi, licorice, peony, and Macmundong are additionally mixed.

In one embodiment, the bellflower root and rice syrup are mixed at a weight ratio of 2 to 10:1.

In one embodiment, the bacteria is Rice Aspergillus or Flavobacterium. When producing bellflower root, the present inventors performed fermentation and decomposition with rice malt bacteria or Flavobacterium, rather than lactic acid bacteria, to capture the unique odor and the bitter or acrid taste of bellflower root itself, while also containing platycodin. The present invention was completed by discovering that D can be extracted at a high content.

In one embodiment, the rice syrup and bacteria are mixed at a weight ratio of 100:0.1 to 0.5.

In one embodiment, the enzyme may be cellulase and polygalacturonase, but is not limited thereto. The enzymes may be processed simultaneously or sequentially, but are not limited thereto.

The Platycodin D is represented by the following formula (1).

[Formula 1]

Platicodin D is reported to have various effects such as anti-inflammatory, anti-obesity, and anti-atopic dermatitis, and can prevent infection by blocking the process of the coronavirus merging with human cells. It is taken consistently to prevent various diseases. If you do this, you can see the effect of strengthening your immunity. In addition, the platycodin D suppresses liver fatty acids and helps overcome fatty liver disease, and furthermore, it is recorded in the pharmacology book Shennong Herbal Medicine to treat fear.

In one embodiment, solid and liquid are separated by the filtration. In one embodiment, the concentration step is performed by heating at a temperature of 40°C to 50°C for 10 minutes to 2 hours.

In one embodiment, the food composition has a sweetness of 40 to 70 Brix and a viscosity of 500 to 2000 poise.

Health functional food composition containing bellflower root

In one aspect, the present invention includes bellflower root produced by the above production method, and includes platycodin D contained in the bellflower root as an active ingredient, wherein the platycodin D is present in an amount of 0.001 to 0.001 based on the total weight of the composition. It provides a food composition that is contained at 50% by weight and has a sugar content of 40 to 70 Brix and a viscosity of 500 to 2000 poise.

In one embodiment, in the food composition, the platycodin D is included in an amount of 0.001 to 50% by weight based on the total weight of the composition. More specifically, the platycodin D is present in an amount of at least 0.001% by weight, at least 0.01% by weight, at least 0.1% by weight, at least 1% by weight, at least 10% by weight, at least 15% by weight, at least 20% by weight, 25% by weight or more, 30% by weight or more; It is contained in an amount of 50% by weight or less, 45% by weight or less, 40% by weight or less, 35% by weight or less, and 30% by weight or less.

delete

The “prevention” refers to any action that suppresses or delays disease by administering the composition. The term “improvement” refers to any action that at least reduces the severity of parameters related to the condition, such as symptoms.

According to one embodiment of the present disclosure, the composition is a health functional food composition. In one embodiment, the food composition can be included to produce a health functional food in any of powder, granule, pill, tablet, capsule, or beverage form. The manufacturing method may use a baking method or a far-infrared method, but is not limited thereto.

The above-mentioned “health functional food” refers to a food manufactured or processed using specific ingredients as raw materials or by extracting, concentrating, refining, or mixing specific ingredients contained in the raw materials for the purpose of health supplementation. It refers to food designed and processed to fully exert bioregulatory functions, such as defense, on the living body, and can perform functions related to disease prevention, improvement, or health recovery.

There is no particular limitation on the types of health functional foods in which the extracts according to the present disclosure can be used. For example, ramen, other noodles, beverages, tea, drinks, alcoholic beverages, various soups, meat, sausages, bread, chocolate, candy, confectionery, pizza, gum, dairy products including ice cream, or vitamin complexes. In addition, the health functional food includes powder, granule, tablet, capsule or beverage form, and preferably includes the form of beverage. In addition, when using the extracts according to the present disclosure as health functional foods, they can be added as is or used together with other foods or food ingredients, and can be selected and used appropriately as needed. In addition, in addition to the extracts according to the present disclosure, other appropriate auxiliary ingredients and known additives that can be commonly contained in health functional foods can be mixed according to the selection of a person skilled in the art.

{Example}

Hereinafter, the present disclosure will be described in detail through examples. However, the following examples are merely examples to aid the overall understanding of the present disclosure, and the content of the present disclosure is not limited to the following examples.

<Production example> Production of bellflower root

1. Example 1

After washing the 3-year-old superior herbal bellflower root, it was sliced into 0.1-0.5 cm pieces. 20 parts by weight of rice syrup was mixed with purified water for 100 parts by weight of the sliced bellflower root (the weight ratio of bellflower root and rice syrup was 5:1) to obtain a balloon flower mixture. Next, the bellflower mixture was treated with cellulase and polygalacturonase, and 0.3 parts by weight of rice malt bacteria were inoculated with respect to 100 parts by weight of rice syrup (the weight ratio of rice syrup and rice malt bacteria was 100:0.3). ), fermented bellflower root was obtained by fermentation by static cultivation at 37°C for 23 hours. The bellflower fermented product was filtered to separate solid and liquid, heated to a temperature of 45°C and concentrated, and bellflower root was prepared.

2. Example 2

Bellflower root was prepared in the same manner as in Example 1, except that Flavobacterium rather than rice malt fungus was used.

3. Comparative Example 1

Bellflower root was prepared in the same manner as Example 1, except that lactic acid bacteria rather than rice malt bacteria were used.

4. Comparative Example 2

In the step of obtaining the balloon flower mixture, bellflower root syrup was prepared in the same manner as in Example 1, except that the weight ratio of bellflower root and rice syrup was 1:1.

5. Comparative Example 3

In the step of obtaining the balloon flower mixture, bellflower root syrup was prepared in the same manner as in Example 1, except that the weight ratio of bellflower root and rice syrup was 15:1.

6. Comparative Example 4

In the step of obtaining the bellflower fermented product, bellflower root was prepared in the same manner as in Example 1, except that the weight ratio of rice syrup and rice malt bacteria was 100:0.01.

7. Comparative Example 5

In the step of obtaining the fermented bellflower root, bellflower root syrup was prepared in the same manner as in Example 1, except that the weight ratio of rice syrup and rice malt bacteria was 100:1.

<Experimental Example 1> Evaluation of sweetness of bellflower root

The sweetness of bellflower root prepared in the preparation example was evaluated. The unit of sugar content test results is Brix. The results are shown in Table 1.

division Sugar content (Brix) Example 1 67 Example 2 65 Comparative Example 1 20 Comparative Example 2 73 Comparative Example 3 18 Comparative Example 4 38 Comparative Example 5 34

From Table 1 above, it can be seen that only bellflower root according to the present invention satisfies the optimal sweetness range.

<Experimental Example 2> Evaluation of sweetness of bellflower root

The viscosity of bellflower root prepared in the production example was evaluated. Viscosity was measured using a viscometer. The unit of viscosity test results is poise. The results are shown in Table 2.

division Viscosity (poise) Example 1 1550 Example 2 1470 Comparative Example 1 2300 Comparative Example 2 480 Comparative Example 3 450 Comparative Example 4 480 Comparative Example 5 460

From Table 2 above, it can be seen that only bellflower root according to the present invention satisfies the optimal viscosity range.

<Experimental Example 3> Evaluation of the content of active ingredients

The platycodin D content of bellflower root prepared in the preparation example was evaluated. Platicodin D content was measured through HPLC analysis. The results are shown in Table 3.

division Content (% by weight) Example 1 0.033 Example 2 0.031 Comparative Example 1 0.0005 Comparative Example 2 0..0007 Comparative Example 3 0.0008 Comparative Example 4 0.0006 Comparative Example 5 0.0008

From Table 3, it can be seen that the active ingredient content of bellflower root according to the present invention is high.

<Experimental Example 4> Sensory evaluation

Sensory evaluation was performed on the bellflower root prepared in the preparation example. The panel selected 50 adults and had them evaluate taste, aroma, and overall preference using a 7-point scale (1=very bad, 7=very good). The results of the sensory evaluation were expressed as the average of the scores for each item. . The results are shown in Table 4.

division taste incense zest Texture Preference (comprehensive) Example 1 6.8 6.5 6.3 6.5 6.5 Example 2 6.6 6.6 6.7 6.7 6.7 Comparative Example 1 5.5 4.3 3.2 4.5 4.4 Comparative Example 2 4.3 3.2 4.2 4.0 3.9 Comparative Example 3 5.3 4.5 4.8 5.5 5.0 Comparative Example 4 4.9 4.6 4.6 4.7 4.7 Comparative Example 5 4.8 3.5 3.5 4.2 4.0

From Table 4 above, it can be seen that the bitter or sour taste of bellflower root according to the present invention is reduced, and the overall preference is excellent.

Although the present invention has been described in connection with the above-mentioned preferred embodiments, various modifications and variations can be made without departing from the spirit and scope of the invention. Accordingly, the appended claims will include such modifications and variations as long as they fall within the spirit of the present invention.

Claims (3)

A method for producing a food composition containing bellflower root with increased platycodin D content,
Obtaining a balloon flower mixture by mixing bellflower root and rice syrup;
Obtaining a fermented bellflower product by treating the bellflower mixture with an enzyme, inoculating it with bacteria, and fermenting it; and
It includes filtering and concentrating the bellflower fermented product to increase sugar content and viscosity,
The bellflower root and rice syrup are mixed at a weight ratio of 2 to 10:1,
The enzymes are cellulase and polygalacturonase,
A method of producing a food composition containing bellflower root with increased platycodin D content, wherein the bacteria is rice malt or Flavobacterium. According to paragraph 1,
A method for producing a food composition, wherein the rice syrup and bacteria are mixed at a weight ratio of 100:0.1 to 0.5. Manufactured by the manufacturing method of paragraph 1 or 2,
Contains platycodin D contained in the bellflower root as an active ingredient,
A food composition having a sugar content of 40 to 70 Brix and a viscosity of 500 to 2000 poise.