KR102640760B1 - Manufacturing method of Medical Herb Tea - Google Patents

Abstract

The present invention relates to a method for manufacturing oriental herbal tea containing acanthophyllum extract, safflower seed extract, turmeric extract, and sea pine bark extract. Add 60 liters of water to 30 kg of puffed rice and boil at 1.2 kg/cm2 at 110°C for 30 minutes using a steamer. After steaming for a while, adding 80 g of Aspergillus Kawachii and culturing it in a constant temperature and humidity chamber at 26°C for 40 hours to prepare the rice (step 1); Producing the main hair by fermenting 4 kg of the rice, 6 kg of water, and 5 g of yeast at 25-30°C for 6 days (step 2); Prepared by fermenting 10 kg of the above-mentioned hair, 50 kg of the above-mentioned seedlings, 70 kg of water, 1.0 kg of Acanthopanax extract, 1.5 kg of safflower seed extract, 1.0 kg of turmeric extract, 1.0 kg of sea pine bark extract, and 0.5 kg of glucosamine at 22-23°C for 6 months. 1 Obtaining buy-in (step 3); Obtaining a second batch by fermenting 130 kg of the first batch, 100 kg of puffed rice, 160 kg of water, and 150 g of purified enzyme at 15-16°C for 3 days (step 4); and manufacturing oriental herbal tea by heating the second batch at 100-105°C for 30-40 minutes (step 5); It has technical features that include, and has the advantage of excellent taste.

Description

Manufacturing method of herbal tea containing acanthophyllum extract, safflower seed extract, turmeric extract, and sea pine bark extract {Manufacturing method of Medical Herb Tea}

The present invention relates to a method for producing an herbal tea containing Siberian ginseng extract, safflower seed extract, turmeric extract, and sea pine bark extract. More specifically, it relates to a method for producing a oriental herbal tea containing Siberian ginseng extract, safflower seed extract, turmeric extract, and sea pine bark extract, which have excellent taste. It is about the manufacturing method of herbal tea.

Bone tissue is a dynamic tissue in which resorption and formation constantly occur to maintain bone mass and skeletal homeostasis. Two types of cells with special functions are involved in bone remodeling.

Osteoclasts resorb bone, while osteoblasts synthesize and fill bone matrix. Therefore, bone mass depends on the relative functions of these cells. In normal adults, a balance is always maintained between the amount of bone resorption and the amount of bone formation.

Bone remodeling occurs through regular cycles and occurs locally in small areas to maintain the structure of the skeletal system. The structure and function of the skeletal system are regulated by complex interactions between systemic hormones and local factors.

An imbalance between osteoblast and osteoclast activity results in skeletal abnormalities resulting from overall bone loss (osteoporosis) or gain (osteosclerosis). Various theories and claims have been raised as to whether this imbalance in bone metabolism is primarily caused by decreased function of osteoblasts or by increased bone resorption, that is, enhanced activity of osteoclasts. Factors for osteoporosis include increased age and poor nutrition. Factors such as deficiency, lack of exercise, insufficient calcium intake, genetic factors, medication use, and hormonal effects are cited.

Among bone metabolic diseases, osteoporosis, which has emerged as a major problem in the aging society, is a disease that can easily cause fractures even with minor impacts due to a decrease in bone mass per unit volume without significant changes in the chemical composition of bone. It is known that elderly people, especially postmenopausal women, have the highest incidence due to insufficient secretion of estrogen. However, even in men, bone mass tends to decrease with aging, and the fracture rate among elementary and middle school students has more than doubled over the past 20 years. In terms of preventing or treating bone diseases caused by bone metabolic imbalance, it is very important to increase bone mass from a young age, and maintaining bone health is an important issue regardless of gender or age.

Most of the drugs currently used to prevent and treat osteoporosis act to inhibit bone resorption, so they cannot completely restore bone loss that has already progressed, and therefore cannot completely prevent the occurrence of osteoporosis, which is the ultimate goal. Accordingly, research on increasing bone formation for the prevention and treatment of osteoporosis has recently received attention, and a scientific approach to the effect on bone tissue regeneration ability is needed.

Therefore, there is a need to develop a composition for improving bone health that can prevent and suppress the occurrence of osteoporosis by suppressing the activity of bone destruction cells and promoting bone formation through activation of bone forming cells.

Republic of Korea Patent Publication No. 10-2021-0054179 (2021.05.13.) discloses a composition for improving bone health containing Dume chive extract as an active ingredient.

The composition for improving bone health containing the above-mentioned chive extract as an active ingredient has the advantage of having fewer side effects, but has the disadvantage of being insufficient in improving bone health.

KR 10-2021-0054179 A 2021.05.13.

The purpose of the present invention is to provide a method for producing an herbal tea containing acanthophyllum extract, safflower seed extract, turmeric extract, and sea pine bark extract, which has excellent taste.

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In order to achieve the above object, the present invention provides the following means.

In the present invention, 60 liters of water is added to 30 kg of puffed rice, steamed at 1.2 kg/cm2 and 110°C for 30 minutes using a steamer, then 80g of Aspergillus Kawachii is added and steamed in a constant temperature and humidity chamber at 26°C for 40 hours. Manufacturing the entry by culturing (step 1); Producing the main hair by fermenting 4 kg of the rice, 6 kg of water, and 5 g of yeast at 25-30°C for 6 days (step 2); Prepared by fermenting 10 kg of the above-mentioned hair, 50 kg of the above-mentioned seedlings, 70 kg of water, 1.0 kg of Acanthopanax extract, 1.5 kg of safflower seed extract, 1.0 kg of turmeric extract, 1.0 kg of sea pine bark extract, and 0.5 kg of glucosamine at 22-23°C for 6 months. 1 Obtaining buy-in (step 3); Obtaining a second batch by fermenting 130 kg of the first batch, 100 kg of puffed rice, 160 kg of water, and 150 g of purified enzyme at 15-16°C for 3 days (step 4); and manufacturing oriental herbal tea by heating the second batch at 100-105°C for 30-40 minutes (step 5); It provides a method for producing an herbal tea containing acanthophyllum extract, safflower seed extract, turmeric extract, and sea pine bark extract.

In Step 1, the puffed rice is mixed with 30 kg of non-glutinous rice and 30 kg of water, heated for 10 minutes in a pressure heater with an internal temperature of 100 ° C., dried in a vacuum dryer at 15 ° C. and 120 Pa pressure, and then dried in a vacuum dryer of 100 to 150 mesh. It is manufactured by grinding.

In step 3, the Acanthopanax extract is prepared by immersing 10 kg of Acanthopanax in 20 liters of Salicornia water for 12 hours, drying and pulverizing the pulverized material, putting the pulverized material into the reactor of a supercritical extractor and rotating the reactor while injecting CO ₂ gas. When the pressure in the reactor is maintained at 60 atmospheres, the extract obtained by circulating CO ₂ is filtered, freeze-dried, and powdered to prepare the salicornia water, which is a mixture of 80% by weight of salicornia, 15% by weight of plum, and 5% by weight of Schisandra chinensis. It is prepared by adding 1,000 parts by weight of water to 100 parts by weight of the mixture, heating at 100-105°C for 4-6 hours, and then filtering. The safflower seed extract is prepared by soaking 10 kg of safflower seeds in 20 liters of goji berry extract for 12 hours, then drying and grinding. Then, 200 parts by weight of 80% (v/v) ethanol was added to 100 parts by weight of the pulverized material, extracted under reflux three times for 4 hours each, cold soaked, filtered, freeze-dried, and powdered. The Goji berry extract was prepared by mixing 100 parts by weight of Goji berry It is prepared by adding 300 to 400 parts by weight of water, heating at 95 to 105°C for 1 to 2 hours, and then filtering. The turmeric extract is prepared by drying turmeric at 60°C and pulverizing it with a grinder to produce turmeric powder. , 300 parts by weight of 95% (v/v) ethanol is added to 100 parts by weight of the turmeric powder, refluxed and extracted with repeated stirring at 75° C. for 3 hours, filtered, freeze-dried, and powdered, and the sea pine bark extract is prepared. Add 1.2 liters of 70% (v/v) ethanol to 200 g of sea pine bark, soak for 5 days to extract the active ingredients, filter, and concentrate by heating at 70-90°C for 5 hours in an extractor equipped with a cooling condenser. It is manufactured by powdering.

After step 4, 100 parts by weight of the second injection additionally includes 1 to 3 parts by weight of moss extract, 1 to 3 parts by weight of thistle extract, and 1 to 3 parts by weight of angelica root extract, wherein the moss extract is 2 liters per 100 g of moss. It is prepared by placing it in a 30% (v/v) ethanol aqueous solution and extracting it at 25°C for 24 hours. The thistle extract is prepared by adding 100 g of thistle root to 2 liters of a 50% (v/v) ethanol aqueous solution and extracting it at 35°C for 24 hours. It is manufactured by extraction, and the Angelica root extract is prepared by adding 100 g of Angelica root to 2 liters of 70% (v/v) ethanol aqueous solution and extracting at 40°C for 24 hours.

After step 5, 100 parts by weight of the oriental tea additionally includes 0.1 to 1 part by weight of Moringa extract fermentation material, 0.1 to 1 part by weight of low age extract fermentation material, and 0.1 to 1 part by weight of kkujippong extract, wherein the Moringa extract fermentation For water, add 300 to 400 parts by weight of 80% (v/v) ethanol to 100 parts by weight of Moringa leaves, add 1 to 3 parts by weight of Chrysanthemum aureus to 100 parts by weight of Moringa leaf extract extracted ultrasonically for 14 to 16 hours, and mix at 15 to 20°C. It is manufactured by fermentation for 30-32 hours, and the fermented low-age extract is 100 parts by weight of low-age extract extracted by adding 600-700 parts by weight of 70% (v/v) ethanol to 100 parts by weight of low-age extract and extracting it for 24-25 hours at 65-70°C. It is manufactured by adding 1 to 3 parts by weight of mixed bacteria and fermenting at 15 to 20 ℃ for 14 to 15 hours, and the mixed bacteria contains 60 to 70% by weight of lactic acid bacteria, 20 to 30% by weight of Red Yeast bacteria, and 5 to 15% by weight of Bacillus subtilis. It includes, the kkujippong extract is prepared by adding 800 to 900 parts by weight of water to 100 parts by weight of kkujippong fruit, extracting it at 100 to 105 ℃ for 4 to 6 hours, and then concentrating in low temperature vacuum at 50 to 60 ℃ to prepare a kkujippong concentrate of 70 to 75 Brix. Then, it is prepared by heating at 70-75°C for 25-30 minutes.

The method for producing oriental herbal tea containing acanthophyllum extract, safflower seed extract, turmeric extract, and sea pine bark extract according to the present invention has the advantage of excellent taste.

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Hereinafter, the present invention will be described in detail as follows.

First, a method for producing oriental herbal tea containing acanthophyllum extract, safflower seed extract, turmeric extract, and sea pine bark extract according to the present invention will be described.

The method for producing oriental herbal tea containing acanthophyllum extract, safflower seed extract, turmeric extract, and sea pine bark extract of the present invention,

Add 60 liters of water to 30 kg of puffed rice and steam it for 30 minutes at 110°C at 1.2 kg/cm2 using a steamer, then add 80 g of Aspergillus Kawachii and culture in a constant temperature and humidity chamber at 26°C for 40 hours before entering the country. manufacturing step (step 1);

Producing the main hair by fermenting 4 kg of the rice, 6 kg of water, and 5 g of yeast at 25-30°C for 6 days (step 2);

Prepared by fermenting 10 kg of the above-mentioned hair, 50 kg of the above-mentioned seedlings, 70 kg of water, 1.0 kg of Acanthopanax extract, 1.5 kg of safflower seed extract, 1.0 kg of turmeric extract, 1.0 kg of sea pine bark extract, and 0.5 kg of glucosamine at 22-23°C for 6 months. 1 Obtaining buy-in (step 3);

Obtaining a second batch by fermenting 130 kg of the first batch, 100 kg of puffed rice, 160 kg of water, and 150 g of purified enzyme at 15-16°C for 3 days (step 4); and

Preparing oriental medicine tea by heating the second batch at 100-105°C for 30-40 minutes (step 5);

Includes.

In Step 1, the puffed rice is mixed with 30 kg of non-glutinous rice and 30 kg of water, heated for 10 minutes in a pressure heater with an internal temperature of 100 ° C., dried in a vacuum dryer at 15 ° C. and 120 Pa pressure, and then dried in a vacuum dryer of 100 to 150 mesh. It is manufactured by grinding.

In step 3, 10 kg of hair, 50 kg of raw material, 70 kg of water, 1.0 kg of Acanthopanax extract, 1.5 kg of safflower seed extract, 1.0 kg of turmeric extract, 1.0 kg of sea pine bark extract, and 0.5 kg of glucosamine were incubated at 22-23°C for 6 months. This is the stage of obtaining the first stock through fermentation.

The present invention has the advantage of significantly eluting the medicinal ingredients of the Acanthopanax extract, safflower seed extract, turmeric extract, and sea pine bark extract by fermenting them for 6 months.

The Acanthopanax senticosus and A. sessiliflorus are plants of the genus Acanthopanax belonging to the Araliaceae family and are deciduous broad-leaved shrubs with a height of 3 to 4 cm, many branches branched near the roots, and leaves spread in all directions. It is alternate, has long compound leaves, and has 3 to 5 leaflets, which are egg-shaped.

Plants of the genus Pseudomonas are described as having excellent pharmacological effects in classical Oriental medicine, including Donguibogam, herbal medicine compilation, Shennong herbal medicine, and herbal medicine, and as a tonic, they are effective in treating bronchial asthma, improving physical strength, musculoskeletal improvement, neuralgia, and diabetes. It is known to have a blood pressure lowering effect, liver function protection effect, hematopoiesis promotion and immune function enhancement effect, blood cholesterol lowering effect, antioxidant effect, anti-allergy effect, and anti-cancer effect, and has recently been scientifically identified as a health functional food. Interest and use are increasing in many fields, including:

Among the plants of the genus Acanthopanax that exhibit the above-mentioned effects, Acanthopanax contains sesamin and savinin, as well as acanthoside A, B, C, D, which is a glycoside of lignan, and chiisanoside. , polyacetylene, β-sitosterol, campesterol, vitamins, minerals, etc., it is rich in vitamins and minerals, so it is attracting attention as a good herbal medicine. In particular, acantoside-D, which shows excellent efficacy, is widely known. Research is in progress. The main effects of acantoside-D include increasing T cells, lowering cholesterol levels, activating the prostate, increasing stamina, improving learning ability, improving liver function, suppressing stomach ulcers, improving vitality index and immune function, and suppressing leukemia. It is known that The chemical structural formula of acantoside-D is C ₃₄ H ₄₆ O ₁₈ , and its melting point is 242°C. It is referred to as eleutheroside E, and its size varies depending on the size of the plant, such as its native habitat, cultivation period, area, or sample diameter. Accordingly, it has been reported that there is a significant difference in the eleutheroside E component, and various studies are being conducted to effectively use this plant.

The Acanthopanax extract is prepared by immersing 10 kg of Acanthopanax in 20 liters of salicornia water for 12 hours, drying and pulverizing the pulverized product, putting the pulverized material into the reactor of a supercritical extractor, rotating the reactor while injecting CO ₂ gas, and maintaining the pressure in the reactor. When the pressure is maintained at 60 atmospheres, the extract obtained by circulating CO ₂ is filtered, freeze-dried, and powdered.

The salicornia water is prepared by adding 1,000 parts by weight of water to 100 parts by weight of a mixture of 80% by weight of salicornia, 15% by weight of plum, and 5% by weight of Schisandra chinensis, heated at 100-105°C for 4-6 hours, and then filtered.

Safflower ( Carthamus tinctorious L.) is an annual plant belonging to the Asteraceae family. Its origin is the mountainous regions of Afghanistan or Ethiopia, and it is cultivated in China, Tibet, etc. The medicinal parts of safflower include flowers and seeds, which not only inhibit platelet coagulation and delay bleeding time, but also lower plasma cholesterol and triglycerides. In particular, safflower seed oil contains a large amount of unsaturated fatty acids and tocopherol, including linoleic acid, and is used as a new material with antioxidant, anti-thrombotic and anti-hypertensive properties. For this purpose, roasted safflower seeds are extracted and used as cooking oil.

In addition, safflower seeds contain phenolic compounds such as serotonin, lignans, and flavonoids, which have strong antioxidant and antihyperlipidemic effects. In particular, they are phytoestrogen components with estrogen-like activity, which promote bone formation similar to components known as existing phytoestrogen compounds. By promoting , it can prevent osteoporosis in menopausal women and form new bone in case of bone defect.

The safflower seed extract was prepared by soaking 10 kg of safflower seeds in 20 liters of goji berry extract for 12 hours, drying and pulverizing, adding 200 parts by weight of 80% (v/v) ethanol to 100 parts by weight of the pulverized material, and extracting under reflux three times for 4 hours each. After soaking in cold water, it is filtered, freeze-dried, and powdered.

The goji berry extract was prepared by adding 300 to 400 parts by weight of water to 100 parts by weight of goji berries, heating at 95 to 105°C for 1 to 2 hours, and then filtering.

Turmeric is a perennial plant belonging to the ginger family. It is mainly cultivated in tropical and subtropical regions, mainly in India, and its stems and roots are used for edible and medicinal purposes. It is widely cultivated in India, China, and Southeast Asia, and in Korea, it is cultivated in places such as Jindo in Jeollanam-do, Haenam in Jeonnam, Buan in Jeollabuk-do, Siheung in Gyeonggi-do, and Cheongyang in South Chungcheong. The flower spikes emerge before the leaves, are broadly egg-shaped, and are wrapped in light green bracts. Yellow flowers bloom from the leaf axils from April to June. The bracts in the upper part are slightly narrow, the tips are fuchsia red, and there are no flowers in the leaf axils. The outside of the rhizome is light yellow, and the inside is scarlet and has a camphor-like scent. The rhizome of turmeric is used as a herbal medicine. It is a yellow medicinal herb with a spicy and bitter taste, and is effective in anti-cancer, Alzheimer's treatment, antioxidant, anti-inflammatory, detoxification, suppressing liver disorders, pain relief, and menstrual irregularities. In India, it is used as a medicine for bruises and sprains and as a spice for curry powder.

The main components of turmeric (Curcuma longa L.) include curcuminoid pigment components such as curcumin, demethoxycurcumin, and bisdemethoxycurcumin, as well as ar-turmerone, curlone, and α-turmerone. , volatile essential oil components such as β-turmerone, bisacumol, and zingiberene, and starch.

The turmeric extract was prepared by drying turmeric at 60°C and pulverizing it with a grinder to prepare turmeric powder. Then, 300 parts by weight of 95% (v/v) ethanol was added to 100 parts by weight of the turmeric powder, and the mixture was processed three times for 3 hours at 75°C. After reflux extraction with repeated stirring, it is filtered, freeze-dried, and powdered.

Haesong (Pinus thunbergii) is an evergreen tree of the pine family. It is also called black pine, black pine, or black pine. In Gyeongsang-do, it is called haesong. There are some that reach 50 m in height and 3-8 m in diameter. The bark is black-grey and cracks like a turtle's back, falling off into pieces. There are two leaves each, with a ring surrounding the bottom, and they hang on the branches for 2-3 years. The nodes of the branches of the sea pine are effective in treating paralysis of the limbs and joint pain caused by high humidity and indigestion, and treat persistent pain caused by bruises and arthritis. The leaves are effective in treating eczema and scabies, and are effective in treating epidemic colds and encephalitis. It is helpful in prevention and treatment. The resin has an anti-inflammatory and drainage effect on purulent boils, and is also used externally for sores, scabies, and itching, and is known to treat quadriplegia and pain caused by wind damage.

The sea pine bark extract was prepared by adding 1.2 liters of 70% (v/v) ethanol to 200 g of sea pine bark, soaking for 5 days to extract the active ingredient, filtering, and heating at 70-90°C for 5 hours in an extractor equipped with a cooling condenser. It is concentrated and then powdered.

The glucosamine is a type of amino acid produced through a natural synthesis process from glucose absorbed into the body, and is involved in the production of a substance called pelioglycan, an important component of joint tissue, affecting the health of cartilage and joints. Therefore, if there is a lot of glucosamine in the body, it stimulates cartilage cells to produce more pelioglycan, which in turn prevents cartilage from deteriorating by retaining more moisture in the cartilage. When you are young, glucosamine synthesis and decomposition are balanced, but as you age, glucosamine production slows down significantly. As we get older, our knees and lower back hurt when we go up and down stairs or walk for a long time because the production of glucosamine decreases.

Step 4 is the step of obtaining the second batch by fermenting 130 kg of the first batch, 100 kg of puffed rice, 160 kg of water, and 150 g of purified enzyme at 15-16°C for 3 days.

The puffed rice used is the puffed rice prepared in Step 1.

After step 4, 100 parts by weight of the second injection may additionally include 1 to 3 parts by weight of moss extract, 1 to 3 parts by weight of thistle extract, and 1 to 3 parts by weight of angelica root extract.

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The Sargassum fulvellum has a clear division of roots, stems, and leaves in appearance, has a thorn-shaped root, produces one central branch, and grows taller than 1 to 3 m. The stem is triangular or triangular and twisted. The leaves grow from the stem toward the base, are curved, have a spatula shape or an oval shape, and have a midrib extending to the center of the leaf. The upper leaves are lancet-shaped and have serrated protrusions on the edges, and air bubbles form from the stems all over the body. It has a dark tan color and can be found along the entire coast of Korea. The main ingredients are alginic acid, chlorophyll ac, β-carotene, fucoxanthin, laminarin, and mannitol, and when the raw cap was analyzed, dietary fiber and Although the amount of fat is very low, when analyzed in powder form, the amount of dietary fiber and fat is over 30%. Moatban contains relatively more dietary fiber than carbohydrates. In Korea, many species of the genus Mojas are commonly eaten, and are used as raw materials for the seaweed industry, such as alginic acid, or as fertilizer. It is said that alginic acid aids digestion in the stomach and bowel movement, so it is good for constipation and is effective in preventing colon cancer. It has a high mineral content, so it is good for high blood pressure and osteoporosis, and it has a high iodine content, so it is good for thyroid dysfunction.

The above extract is prepared by adding 100 g of moss to 2 liters of 30% (v/v) ethanol aqueous solution and extracting at 25°C for 24 hours.

The above-mentioned thistle (Cirsium japonicum var. maackii (Maxim.) Matsum) is a perennial herb of the dicotyledon class Campanula Asteraceae, also called thornwort, and mainly grows in mountains or fields. The young shoots are used for food, and the leaves, stems, and roots are used for medicinal purposes. In particular, Korea's native thistle contains a substance that binds to the estrogen receptor. Specifically, using the Lac operon of the transformed yeast strain, it was confirmed that a substance that binds to the estrogen receptor was present in the native thistle extract, and the level of binding was confirmed to be comparable to that of quercetin, known as a phytoestrogen.

The thistle extract is prepared by adding 100 g of thistle root to 2 liters of 50% (v/v) ethanol aqueous solution and extracting at 35°C for 24 hours.

Angelica is a perennial herb plant belonging to the Umbrella family and is mainly cultivated for medicinal purposes in Korea, Japan, and China. Angelica gigas are divided into Angelica gigas Nakai produced in Korea, Angelica acutiloba Kitagawa produced in Japan, and Angelica sinensis Diels produced in China, according to their production area. Their ingredients and pharmacological effects are as follows. is known to be different. Since ancient times, the young shoots of angelica root have been eaten as a vegetable, and the roots have been used as medicine for various diseases such as pain relief, anti-cancer, reduction of kidney toxicity, improvement of liver function, treatment of diabetic high blood pressure, and improvement of blood circulation.

The Angelica root extract is prepared by adding 100 g of Angelica root to 2 liters of 70% (v/v) ethanol aqueous solution and extracting at 40°C for 24 hours.

Step 5 is a step of manufacturing herbal tea by heating the second batch at 100-105°C for 30-40 minutes.

By heating the second injection at 100-105°C for 30-40 minutes, the alcohol component can be evaporated and liquid herbal tea can be obtained.

After step 5, 100 parts by weight of the herbal tea may additionally include 0.1 to 1 part by weight of fermented Moringa extract, 0.1 to 1 part by weight of fermented extract of low age, and 0.1 to 1 part by weight of kkujippong extract.

There is an advantage in that the taste of the oriental herbal tea can be further improved by additionally including the fermented moringa extract, the fermented extract of the oriental medicine, and the fermented extract of Kujippong.

The fermented Moringa extract is made by adding 300 to 400 parts by weight of 80% (v/v) ethanol to 100 parts by weight of Moringa leaves and adding 1 to 3 parts by weight of Hwang Guk-gyun to 100 parts by weight of Moringa leaf extract extracted ultrasonically for 14 to 16 hours. It is manufactured by fermenting at 15~20℃ for 30~32 hours.

The Moringa is a small tree native to India, but it is cultivated all over the world and has become naturalized and wild in many areas where Moringa trees are widely used. There are 13 species of Moringa trees belonging to the Moringaceae family, with Moringa oleifera being the most widely known. Moringa oleifera is a 4 to 8 meter tall shrub that spreads out like an umbrella. The leaves are deciduous, 30 to 70 cm long, the flowers are white and fragrant, and the fruits are green, leathery and pendulous, with long triangular pods reaching 30 to 40 cm in length, grown in the Himalayas of northwestern India. It is a type of multi-purpose tree species that grows naturally at the foot of mountains and is cultivated throughout tropical regions. Moringa (Moringa oleifera) is a plant that grows naturally in Southeast Asia. It contains a large amount of nutrients and is called a miracle plant. It is known to have various effects such as anti-diabetes, anti-cancer, and anti-allergy.

The above-mentioned Hwanggukgyun is a type of bacteria that has been attached as a native fungus in the production of traditional Korean meju, but has been used in pure isolation for the production of soybean paste, soy sauce, and Cheongju in Japan since early times.

For the low-age extract fermentation product, 600-700 parts by weight of 70% (v/v) ethanol is added to 100 parts by weight of low-age extract, and 1-3 parts by weight of mixed bacteria are added to 100 parts by weight of the low-age extract extracted for 24-25 hours at 65-70°C. It is manufactured by fermenting at 15~20℃ for 14~15 hours.

The mixed bacteria include 60-70% by weight of lactic acid bacteria, 20-30% by weight of Red Yeast bacteria, and 5-15% by weight of Bacillus subtilis.

The above-mentioned Jeoryeong ( Polyporus umbellatus ) is also called by other names such as Juryeong, Siryeong, Jeosiryeong, Geodo, Huiryeong, and Gajeosi. It is a mushroom belonging to the Basidiomycota order Agarumidae family, especially in broad-leaved forests in the fall. It lives on the roots of alders, oaks, maples, and oak trees, and its taste is sweet and bitter. It is mainly distributed in Korea, Japan, Europe, China, and the United States. The stem splits several times at the base, and the cap blooms at the end of each branch. The height is 10~20cm and the diameter is 10~30cm. The sclerotia are irregular, lumpy, similar to ginger, and the surface has a unique shape and is yellow-white or weasel-colored. Because it resembles pig feces, it was given the name ‘Jeoryeong’. The fruiting body consists of complexly branched stalks and caps. It is an irregular long lump or a nearly circular lump of uneven size, and the long ones are usually curved or split like ginger and are 5 to 25 cm long. The surface is black, dark brown, wrinkled, or has lumpy protrusions. It is light and tough, and its cross section is milky white or yellowish white. It has the effect of facilitating water metabolism. It is used when you have difficulty urinating or have swelling all over your body. It is good for symptoms such as difficulty urinating during pregnancy, swelling of the legs, and stomachache and diarrhea due to weak digestive function. .

The lactic acid bacteria include Lactobacillus delbrueckii , Lactobacillus bulgaricus , Lactobacillus casei , Lactobacillus brevis , Lactobacillus acidophilus , and Pedi. Pediococcus pentosaceus, Pediococcus cerevisiae , Lactococcus lactis, Leuconostoc citreum , Leuconostoc mesenteroides , Any one selected from the group consisting of Bifidobacterium bifidum and Lactobacillus rhamnosus can be used.

The red yeast fungus is a red filamentous fungus belonging to the genus Monascus, which produces dark red pigments and monacolin K as various beneficial metabolites during the fermentation process of grains such as rice. This fungus has been used for a long time in various regions of East Asia, especially in China, as a natural food colorant, processed products, and as a material to promote digestion and improve blood flow. Mevinolin, a secondary metabolite produced by Red Yeast fungi, strongly inhibits HMG-CoA (3-hydroxy-methyl-3-glutaryl-coenzyme) reductase, a cholesterol biosynthetic enzyme, to reduce blood lipid concentration and inhibit cholesterol synthesis. It has various functional properties such as antifungal, inhibition of blood sugar rise, blood pressure control, anti-obesity, anti-cancer, etc. In addition, red yeast fungi produce red pigments (rubropuntain, monascorubin), yellow pigments (monascin, ankaflavin), and purple pigments (rubropunctamine, monascorubramine), and these pigment substances have antibacterial and anticancer effects.

The red yeast fungi include Monascus pilosus , Monascus ruber , Monascus purpureus , Monascus kaoliang , Monascus barykery , and Monascus Any one selected from the group consisting of Monascus anka can be used.

The Bacillus subtilis ( B. subtilis ), Bacillus lichneformis ( B. lichneformis ), B. megaterium , B. amyloliquefaciens , Bacillus natto ( B natto ), Bacillus anthracis ( B.antharcis ), B.lentus , B.pumilus , B.thuringiensis , B.alvei ), Bacillus azotopixans ( B.azotofixans ), B.macerans, B.polymyxa , B.polymyxa , B.popilliae , B.coagulans , Bacillus Any one selected from the group consisting of B.stearothermophilus , B.pasteurii , B.sphaericus , and B.fastidiosus can be used.

The kkujippong extract is prepared by adding 800 to 900 parts by weight of water to 100 parts by weight of kkujippong fruit, extracting it at 100 to 105°C for 4 to 6 hours, and then concentrating in low temperature vacuum at 50 to 60°C to prepare a kkujippong concentrate of 70 to 75 Brix. It is prepared by heating at ~75℃ for 25~30 minutes.

The Cudrania tree is part of the Mulberry family, and the fruits that grow naturally on the Cudrania tree are used in many products such as beverages, jam, and red pepper paste. The Cudrania fruit contains pharmacological substances such as GABA, rutin, flavonoids, and mortin asaparaganic acid. In particular, GABA is a neurotransmitter that is effective in treating anxiety, depression, insomnia, and memory, and rutin strengthens capillaries and is known to be effective in treating diabetes and blood pressure.

The method for producing oriental herbal tea containing acanthophyllum extract, safflower seed extract, turmeric extract, and sea pine bark extract according to the present invention has the advantage of excellent taste.

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Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention and the scope of the present invention is not limited by these examples.

30 kg of non-glutinous rice and 30 kg of water were mixed and heated in a pressure heater with an internal temperature of 100°C for 10 minutes, dried in a vacuum dryer at 15°C and 120 Pa pressure, and then ground to 100 mesh to prepare puffed rice. Add 60 liters of water to 30 kg of puffed rice, steam it for 30 minutes at 110°C at 1.2 kg/cm2 using a steamer, add 80 g of Aspergillus Kawachii, and culture in a constant temperature and humidity chamber at 26°C for 40 hours before entering the country. was manufactured. The main seed was prepared by fermenting 4 kg of the above, 6 kg of water, and 5 g of yeast at 25-30°C for 6 days. 10 kg of the above-mentioned hair, 50 kg of the above-mentioned raw material, 70 kg of water, 1.0 kg of Acanthopanax extract, 1.5 kg of safflower seed extract, 1.0 kg of turmeric extract, 1.0 kg of sea pine bark extract, and 0.5 kg of glucosamine were fermented at 23°C for 6 months to make the first batch. got it The Acanthopanax extract is prepared by immersing 10 kg of Acanthopanax in 20 liters of salicornia water for 12 hours, drying and pulverizing the pulverized product, putting the pulverized material into the reactor of a supercritical extractor, rotating the reactor while injecting CO ₂ gas, and maintaining the pressure in the reactor. When the pressure was maintained at 60 atmospheres, CO ₂ was circulated, and the obtained extract was filtered, freeze-dried, and powdered. The salicornia water was prepared by adding 1,000 parts by weight of water to 100 parts by weight of a mixture of 80% by weight of salicornia, 15% by weight of plum, and 5% by weight of Schisandra chinensis, heated at 100°C for 4 hours, and then filtered. The safflower seed extract was prepared by soaking 10 kg of safflower seeds in 20 liters of goji berry extract for 12 hours, drying and pulverizing, adding 200 parts by weight of 80% (v/v) ethanol to 100 parts by weight of the pulverized material, and extracting under reflux three times for 4 hours each. It was prepared by cold soaking, filtering, freeze-drying, and powdering. The goji berry extract was prepared by adding 300 parts by weight of water to 100 parts by weight of goji berries, heating at 105°C for 1 hour, and then filtering. The turmeric extract was prepared by drying turmeric at 60°C and pulverizing it with a grinder to prepare turmeric powder. Then, 300 parts by weight of 95% (v/v) ethanol was added to 100 parts by weight of the turmeric powder, and the mixture was processed three times for 3 hours at 75°C. It was prepared by refluxing extraction with repeated stirring, filtering, freeze-drying, and powdering. The sea pine bark extract was prepared by adding 1.2 liters of 70% (v/v) ethanol to 200 g of sea pine bark, soaking for 5 days to extract the active ingredient, filtering, and heating at 70-90°C for 5 hours in an extractor equipped with a cooling condenser. It was prepared by concentrating and powdering. The second batch was prepared by fermenting 130 kg of the first batch, 100 kg of puffed rice, 160 kg of water, and 150 g of purified enzyme at 15°C for 3 days. The second batch was heated at 100°C for 40 minutes to prepare herbal tea for improving joint and bone health.

In Example 1, except that 3 parts by weight of moss extract, 3 parts by weight of thistle extract, and 3 parts by weight of angelica root extract were additionally included in 100 parts by weight of the second injection, the rest was kept the same to prepare an herbal tea for improving joint and bone health. Manufactured. The above extract was prepared by placing 100 g of moss in 2 liters of 30% (v/v) ethanol aqueous solution and extracting it at 25°C for 24 hours. The thistle extract was prepared by adding 100 g of thistle roots to 2 liters of 50% (v/v) ethanol aqueous solution and extracting at 35°C for 24 hours. The Angelica root extract was prepared by adding 100 g of Angelica root to 2 liters of 70% (v/v) ethanol aqueous solution and extracting it at 40°C for 24 hours.

[Comparative Example 1]

100 times more purified water was added to the dried crushed chives, heated at 100°C for 4 hours, and then filtered. The obtained liquid extract was concentrated (120 brix) using a rotary vacuum concentrator, and then a freeze-dried extract was obtained.

density
(㎍/㎖) Increase in osteoblast differentiation compared to control group (%) Example 1 Example 2 Comparative Example 1 1000 29 34 22

In Example 1, 100 parts by weight of the oriental herbal tea was used to improve joint and bone health, except that 1 part by weight of Moringa extract fermentation, 1 part by weight of low-lying extract fermentation, and 1 part by weight of kkujippongcheong were additionally included. Made herbal tea. The fermented Moringa extract was prepared by adding 300 parts by weight of 80% (v/v) ethanol to 100 parts by weight of Moringa leaves, adding 3 parts by weight of Chrysanthemum aureus to 100 parts by weight of Moringa leaf extract extracted by ultrasonication for 16 hours, and fermenting at 20°C for 30 hours. It was manufactured by fermentation. The low-age extract fermentation product is prepared by adding 600 parts by weight of 70% (v/v) ethanol to 100 parts by weight of low-age extract, adding 3 parts by weight of mixed bacteria to 100 parts by weight of low-age extract extracted for 24 hours at 70°C, and fermenting at 20°C for 14 hours. It was manufactured. The mixed bacteria were prepared by mixing 65% by weight of lactic acid bacteria, 25% by weight of Red Yeast bacteria, and 10% by weight of Bacillus subtilis. The kkujippong extract was prepared by adding 900 parts by weight of water to 100 parts by weight of kkujippong fruit, extracting at 100°C for 4 hours, and then concentrating in low temperature vacuum at 50°C to prepare a 70Brix kkujippong concentrate, followed by heating at 75°C for 30 minutes.

[Comparative Example 2]

1kg of medicinal beans (snake beans) was washed using distilled water and then ground using 8kg of distilled water and a large blender. Afterwards, the pulverized yakkong that remained in lumps without being pulverized was filtered using a mesh net, and 100% soybean soymilk containing 8% solid content was prepared using the pulverized yakkong within a certain size. After putting 100% soybean milk into the mixing tank, 11.3g of refined salt, 283.5g of allulose, 0.7g of stevioside, and 0.7g of vitamin D were added, sterilization was performed by heat treatment at 110℃ for 25 seconds, and then cooled. Seomoktae beverage was prepared by adding 153.9 g of encapsulated Lithothamium Calcareum seaweed particles containing isoflavone particles extracted from soybeans and mixing thoroughly. When producing encapsulated Lithothamium Calcareum particles containing isoflavone particles extracted from soybeans, 13% by weight of soybean isoflavone particles, 26% by weight of water, and 38% by weight of Lithothamium Calcareum seaweed particles. It was prepared by performing a first wetting step, a second wetting step, a second mixture forming step, and an encapsulation step using 2 wt% arabic gum, 8 wt% soy lecithin, and 13 wt% glyceryl.

[Experimental Example 2]

The oriental herbal tea prepared in Examples 1 and 3 and the Seomoktae beverage prepared in Comparative Example 2 were subjected to sensory tests such as taste, aroma, and overall preference by a sensory tester. The average of the measured results is shown in Table 2. The sensory test was measured using a 9-point scale by 30 sensory testers with more than 2 years of experience in sensory testing.

taste incense overall preference Example 1 8.3 8.5 8.4 Example 3 8.5 8.7 8.6 Comparative Example 2 8.2 8.4 8.3

As can be seen from Table 2, compared to the Seomoktae beverage of Comparative Example 2, the herbal teas of Examples 1 and 3 prepared according to the present invention showed higher scores in all items of the sensory test.

Claims (5)

Add 60 liters of water to 30 kg of puffed rice and steam it for 30 minutes at 110°C at 1.2 kg/cm2 using a steamer, then add 80 g of Aspergillus Kawachii and culture in a constant temperature and humidity chamber at 26°C for 40 hours before entering the country. manufacturing step (step 1);
Producing the main hair by fermenting 4 kg of the rice, 6 kg of water, and 5 g of yeast at 25-30°C for 6 days (step 2);
Prepared by fermenting 10 kg of the above-mentioned hair, 50 kg of the above-mentioned seedlings, 70 kg of water, 1.0 kg of Acanthopanax extract, 1.5 kg of safflower seed extract, 1.0 kg of turmeric extract, 1.0 kg of sea pine bark extract, and 0.5 kg of glucosamine at 22-23°C for 6 months. 1 Obtaining buy-in (step 3);
Obtaining a second batch by fermenting 130 kg of the first batch, 100 kg of puffed rice, 160 kg of water, and 150 g of purified enzyme at 15-16°C for 3 days (step 4);
Preparing oriental medicine tea by heating the second batch at 100-105°C for 30-40 minutes (step 5); and
A step (step 6) of comprising 0.1 to 1 part by weight of Moringa extract fermentation material, 0.1 to 1 part by weight of fermented extract of Jeoryeong, and 0.1 to 1 part by weight of kkujippong extract per 100 parts by weight of the herbal tea;
Including,
In step 3 above,
The Acanthopanax extract is prepared by immersing 10 kg of Acanthopanax in 20 liters of salicornia water for 12 hours, drying and pulverizing the pulverized product, putting the pulverized material into the reactor of a supercritical extractor, rotating the reactor while injecting CO ₂ gas, and maintaining the pressure in the reactor. It is manufactured by filtering the extract obtained by circulating CO ₂ while maintaining the pressure at 60 atmospheres, lyophilizing it, and powdering it.
The salicornia water is prepared by adding 1,000 parts by weight of water to 100 parts by weight of a mixture of 80% by weight of salicornia, 15% by weight of plum, and 5% by weight of Schisandra chinensis, heated at 100-105°C for 4-6 hours, and then filtered,
The safflower seed extract was prepared by soaking 10 kg of safflower seeds in 20 liters of goji berry extract for 12 hours, drying and pulverizing, adding 200 parts by weight of 80% (v/v) ethanol to 100 parts by weight of the pulverized material, and extracting under reflux three times for 4 hours each. It is manufactured by cold-soaking, filtering, freeze-drying, and powdering.
The goji berry extract is prepared by adding 300 to 400 parts by weight of water to 100 parts by weight of goji berries, heating at 95 to 105°C for 1 to 2 hours, and then filtering.
The turmeric extract was prepared by drying turmeric at 60°C and pulverizing it with a grinder to prepare turmeric powder. Then, 300 parts by weight of 95% (v/v) ethanol was added to 100 parts by weight of the turmeric powder, and the mixture was processed three times for 3 hours at 75°C. It is manufactured by refluxing extraction with repeated stirring, filtering, freeze-drying, and powdering.
The sea pine bark extract was prepared by adding 1.2 liters of 70% (v/v) ethanol to 200 g of sea pine bark, soaking for 5 days to extract the active ingredient, filtering, and heating at 70-90°C for 5 hours in an extractor equipped with a cooling condenser. It is manufactured by concentrating and powdering,
In step 6 above,
The fermented Moringa extract is made by adding 300 to 400 parts by weight of 80% (v/v) ethanol to 100 parts by weight of Moringa leaves and adding 1 to 3 parts by weight of Hwang Guk-gyun to 100 parts by weight of Moringa leaf extract extracted ultrasonically for 14 to 16 hours. It is manufactured by fermenting at 15~20℃ for 30~32 hours.
For the low-age extract fermentation product, 600-700 parts by weight of 70% (v/v) ethanol is added to 100 parts by weight of low-age extract, and 1-3 parts by weight of mixed bacteria are added to 100 parts by weight of the low-age extract extracted for 24-25 hours at 65-70°C. It is manufactured by fermenting at 15~20℃ for 14~15 hours.
The mixed bacteria include 60 to 70% by weight of lactic acid bacteria, 20 to 30% by weight of Red Yeast bacteria, and 5 to 15% by weight of Bacillus subtilis,
The kkujippong extract is prepared by adding 800 to 900 parts by weight of water to 100 parts by weight of kkujippong fruit, extracting it at 100 to 105°C for 4 to 6 hours, and then concentrating in low temperature vacuum at 50 to 60°C to prepare a kkujippong concentrate of 70 to 75 Brix. Manufactured by heating at ~75°C for 25-30 minutes,
Method for producing oriental herbal tea containing acanthophyllum extract, safflower seed extract, turmeric extract, and sea pine bark extract.
The method of claim 1, wherein in step 1,
The puffed rice is manufactured by mixing 30 kg of non-glutinous rice and 30 kg of water, heating it for 10 minutes in a pressure heater with an internal temperature of 100 ° C., drying it in a vacuum dryer at 15 ° C. and 120 Pa pressure, and grinding it to 100 to 150 mesh. ,
Method for producing oriental herbal tea containing acanthophyllum extract, safflower seed extract, turmeric extract, and sea pine bark extract.
delete According to clause 1,
After step 4, 100 parts by weight of the second injection additionally includes 1 to 3 parts by weight of moss extract, 1 to 3 parts by weight of thistle extract, and 1 to 3 parts by weight of angelica root extract,
The above moss extract is prepared by adding 100 g of moss in 2 liters of 30% (v/v) ethanol aqueous solution and extracting at 25°C for 24 hours,
The thistle extract is prepared by adding 100 g of thistle root to 2 liters of 50% (v/v) ethanol aqueous solution and extracting at 35°C for 24 hours,
The Angelica root extract is prepared by adding 100 g of Angelica root to 2 liters of 70% (v/v) ethanol aqueous solution and extracting at 40°C for 24 hours.
Method for producing oriental herbal tea containing acanthophyllum extract, safflower seed extract, turmeric extract, and sea pine bark extract.
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