KR20010044371A - treatment method of Rehmanniae radix preparat - Google Patents

Abstract

PURPOSE: A process for preparing the titled compound by dipping dried Rehmannia glutinosa (Gaertner) Liboschitz or pretreated Rehmannia glutinosa (Gaertner) Liboschitz in alcoholic drink such as unrefined rice wine is provided, thereby producing Rehmannia glutinosa (Gaertner) Liboschitz having a high content of 5-HMF as an indicating material of Rehmannia glutinosa (Gaertner) Liboschitz. CONSTITUTION: The process comprises the steps of dipping dried Rehmannia glutinosa (Gaertner) Liboschitz or pretreated Rehmannia glutinosa (Gaertner) Liboschitz in alcoholic drink such as unrefined rice wine, steaming the dipped dried Rehmannia glutinosa (Gaertner) Liboschitz or pretreated Rehmannia glutinosa (Gaertner) Liboschitz, and drying the steamed dried Rehmannia glutinosa (Gaertner) Liboschitz or pretreated Rehmannia glutinosa (Gaertner) Liboschitz, wherein alcoholic drink such as unrefined rice wine is mixed with apple extracts.

Description

Preparation Method of Sookjihwang using Apples {treatment method of Rehmanniae radix preparat}

The present invention relates to a method for producing sperm of sulfur using apples, and more particularly, to a method of preparing succinate sulfur using apples, which is capable of obtaining a high quality product having excellent medicinal effects without digestive disorders.

Sukjiwang is an medicinal herb that is used as an agent for the treatment of anemia, menstrual irregularity and other ischemia. It is also used as a tonic, hemostatic, and antipyretic agent. By the way, while the Sukjihwang has the same effects as described above, there are disadvantages of causing digestive disorders. Therefore, indigestion, diarrhea, abdominal pain, etc. are often caused, especially those with weak digestive function may be limited.

On the other hand, these ripened sulfur is prepared by immersing dried dried sulfur in dried liquor in a liquor such as makgeolli for a predetermined time, steaming and drying it several times, depending on the number of steaming, steaming and drying processes. It is called steam steam. During the processing process, the content of sulfur is different from that of raw sulfur, which has a different effect from that of raw sulfur, and the content of sulfur is greatly changed depending on the processing conditions and the number of times. Particularly during this process, the major saccharide of sucrose is changed to 5-HMF (5-hydroxymethyl-2-furaldehyde). This 5-HMF is an intermediate produced during the brown reaction of saccharides during processing of food. It is used as an indicator for assessing the quality of processed foods, especially high sugar content. In addition, 5-HMF is used as an indicator for the quality evaluation of ripened sulfur. The higher the content of 5-HMF, the higher the quality of ripened sulfur.

The present invention is to solve the above problems, the object of the present invention is that there is no side effect such as digestive disorders, the sulfur content of the ripening sulfur using a new apple that can obtain a high-quality ripening sulfur with high content of 5-HMF which is an indicator of the ripening sulfur It is to provide a manufacturing method.

According to the present invention, the distillation process of soaking dried koji sulfur or pretreated koji sulfur in liquor such as makgeolli, steaming steamed koji sulfur or koji sulfur in the liquor, and drying process of drying the steamed dried koji sulfur or ripe koji sulfur In the method of producing sukji sulfur containing, in the immersion process, by mixing apple juice in liquor to immerse the dried koji sulfur or pretreated sujiji sulfur, eliminating the side effects of sukji sulfur and using an apple characterized in that the content of 5-HMF is increased There is provided a method for producing sucrose.

Hereinafter, the present invention will be described in detail.

The present invention is made to remove the side effects caused by the ripening sulfur by using apple juice in the production of ripening sulfur, as well as to increase the content of 5-HMF as follows.

First, the three steamed sulfur produced by the general method is immersed in liquor such as makgeolli, in the present invention is used by mixing apple juice in makgeolli. Apples are easily available in the environment, and they are tonic foods that contain large amounts of organic acids, such as citric acid and tartaric acid, which help digestion by boosting the secretion of gastric juice. Therefore, eating these apples can help digestion and make it effective for bowel movements and suits. In the present invention, the apples are crushed by a grinder to use apple juice containing pulp. First, the makgeolli is poured so as to submerge the three steamed sulfur and then the apple juice is mixed with the makgeolli. At this time, the amount of the apple juice is not significantly limited, as can be seen in the following examples, it is possible to obtain the effect of the level required when mixing 100 ml or more of apple juice with respect to 100g of sulfur. In this immersion process, harmful ingredients contained in the ripened sulfur are leaked out and removed, and the components of the apple, especially organic acids and sugars, penetrate the ripened sulfur.

Then, the steamed three steamed sulfur is picked up and steamed for about one hour, and the three steamed sulfur is dried for about 48 hours in a drying room maintained at a constant temperature to produce four steamed sulfur.

Example 1

Grind the apples with a grinder to prepare apple juice. Makgeolli (Seongnam Takju Co., Ltd., alcohol content 6%) was poured into three steamed sulfurs sold in the market to the extent that Sukji sulfur was submerged, and the apple juice was mixed with 40 ml, 120 ml, and 200 ml, respectively, and left at room temperature for 24 hours. Thus dipped three steamed sulfur was steamed for about 1 hour, steamed for 1 hour, and then dried for 48 hours in a constant temperature room maintained at 60 ℃ to make the samples 1,2,3 of four steamed sulfur.

The content of 5-HMF contained in the sample thus prepared was measured. At this time, the sample was pulverized with a grinder to use HPLC (High Pressure liquid Chromatography), which is a typical 5-HMF quantification method. The results are shown in <Table 1>.

<Table 1>

5-HMF content (% by weight) Sample 1 Sample 2 Sample 3 Before treatment 0.1220 0.1744 0.1663 After treatment 0.1474 2.1090 2.9404 Rate of change 121 (%) 1210 (%) 1768 (%)

As can be seen from Table 1, as a result of mixing apple juice, the 5-HMF content increased. And, as in Samples 2 and 3, the apple juice per 100 g of ripened sulfur was mixed in 100 ml or more.

Comparative Example 1

As a result of measuring 5-HMF content of 9 steamed sulfur sold in the market, it was as shown in <Table 2>.

<Table 2>

Company A Company B C company product 5-HMF content (weight%) 0.920 0.536 0.667

As can be seen in Table 2, the 5-HMF content of 9 steamed turmerics sold on the market varies considerably from company to company. Comparing the results of Example 1 with the results of Comparative Example 1, it can be seen that the quaternary sulfur content, the product processed by the present invention, is significantly higher in 5-HMF content than the nine sulfur content processed by the general method.

Example 2

As a result of testing the side effects related to digestive disorders with 4 steamed sulfur produced in the same manner as in Example 1, it was as shown in <Table 3>. At this time, the subjects who were taking Sipjeondaebo-tang prepared by using Sukjihwang three times a day for 10 days were examined. The result is shown in <Table 3>.

〈Table 3〉 (users: 200)

Indigestion Bloating diarrhea Symptom occurrence ◇ 197 ◇ 195 ◇ 199 ◆ 2 ◆ 3 ◆ One ◎ One ◎ 2 ◎ 0

(◇: No symptoms. ◆: Minor symptoms, ◎: Obvious symptoms)

As can be seen from Table 3, few patients who experience side effects such as indigestion or diarrhea rarely occurred.

Comparative Example 2

As a result of testing the side effects related to digestive disorders with commercially available four steamed sulfur, it is shown in <Table 4>. Experimental method was the same as in Example 2. The result is shown in <Table 4>.

〈Table 4〉 (users: 200)

Indigestion Bloating diarrhea Symptom occurrence ◇ 169 ◇ 154 ◇ 117 ◆ 15 ◆ 35 ◆ 45 ◎ 16 ◎ 11 ◎ 38

(◇: No symptoms. ◆: Minor symptoms, ◎: Obvious symptoms)

As can be seen in Table 4, a large number of patients who experienced symptoms such as indigestion or diarrhea occurred. Comparing this with Example 2, it can be seen that the sukji sulfur produced by the present invention hardly occurs side effects associated with digestive disorders.

In the oriental medicine book, such as agreement, it is recorded that the effect of 9 steaming sulfur is the best, but it is generally used for steaming sulfuric acid because it takes much time and cost. Therefore, in the above description, the present invention has been described as applying the present invention when treating the tri-digested sulfur by four steam treatment, but if necessary, the present invention can be applied from the one-time treatment of dried turmeric with ripened sulfur, The invention can also be applied. However, according to the experiment, it is treated by the general method up to 4 steam sulfur and 3 steam treatment prepared by applying the present invention to the steam steam treatment of dried Guhwang sulfur, 4-methylsulfur sulfur produced by applying the present invention only to steam treatment. The comparison of HMF content and the incidence of adverse events did not differ significantly. Therefore, in consideration of the economic aspect, it is preferable to process only one time in the manufacturing process of sulphurous sulfur by the method according to the present invention.

In addition, the apple juice was described above, but if necessary, the juice of pears or kiwis containing a large amount of organic acids and sugars to help digestion and absorption may be used.

As described above, according to the present invention, there is no side effect such as digestive disorder by treating the wine blended with apple juice without digestion disorders, and using a new composition of apple which can produce high quality sukji sulfur with high content of 5-HMF. It is possible to provide a method for producing sulfur.

Claims (1)

Sukji sulfur comprising a immersion process of soaking dried koji sulfur or pretreated sujiji sulfur in liquor such as makgeolli, steaming steamed koji sulfur or sujiji sulfur with steam, and drying process of drying the steamed dried koji sulfur or sujiji sulfur In the manufacturing method, in the immersion process, by mixing the apple juice in liquor to immerse the dried koji sulfur or pretreated sujiku sulfur, eliminating the side effects of the sukji sulfur and the content of 5-HMF to increase the content of 5-HMF