KR20020074563A - Functional Yanggaeng Composition Containing Extracts of Soft Core of Antlers - Google Patents

Abstract

PURPOSE: A sweet jelly composition of beans containing a pilose antler extract containing crude drug other than conventional materials such as red bean jam, sugar, starch syrup, agar, water and salt is provided. Therefore, the composition is excellent in physical properties such as elasticity, cohesive property, chewability, etc. as well as having the pharmacological efficacy of pilose antler. CONSTITUTION: This sweet jelly composition of beans contains 10 to 70% by weight of a pilose antler extract, based on the weight of red bean jam and additionally at least one selected from the group consisting of Cnidium rhizome, Glycyrrhizae Radix, Rehmanniae radix, Paeonia albiflora Pallas, Rhizoma Zingiberis, Angelica gigas, Cordyceps sinensis, Ganoderma lucidum, Lycium chinense, Zizyphus jujuba, Astragali radix, Aurantii Nobilis Pericarpium, Pueraria thunbergiana Benth and ginseng. The composition additionally contains 0.1 to 20% by weight of spirits, based on the weight of red bean jam.

Description

Technical Field [0001] The present invention relates to a functional dungeng composition containing an antler extract,

The present invention relates to a functional melanin composition containing an antler extract, and more particularly, to a novel melanin composition containing a melanin in a known melanin composition and having excellent palatability in terms of palatability.

In general, yogurin refers to sweet and brittle cookies made from agar, sugar, and sediment. Conventional yangkeng manufacturing technology is simply manufactured using bean sprouts, and further, a certain amount of fruit is added to improve taste and flavor. These yangkeng have nothing to do with the functionality, and they are too tasty to be suitable for the children 's taste but they are somewhat lacking in meeting the taste of the adults.

In addition, since modern people are exposed to various stresses from their own lives, various types of foods that seek functionality have rapidly increased in the current situation where they are exposed to various adult diseases and the like. Given these circumstances, it is expected that the trend toward functional foods that are simple in terms of edible and superior in taste will continue.

Attempts have been made to apply a herbal medicine component having various functionalities to the field of food on the extension line as described above. However, the type of food that satisfies both the taste of the children and the taste of the adults at the same time, but also the functionality, has been limited so far, and therefore it is still insufficient to meet the desire of the consumer who desires functionality.

Considering these demands, it is considered that the yang yang is very good food satisfying the above conditions in terms of palatability, but there has been no report about the yang yang which has enhanced the functionality at home and abroad.

It is said that antler is a tonic medicine that helps to see the vagina and bone marrow. In the modern age, medical researches on deer antler and red blood have been done through animal experiments. Antler extract helps to regain body fatigue by improving metabolism and stimulating sleep and appetite. In addition, it has been reported that hematopoiesis is effected, resulting in an increase in red blood cells and an increase in hemoglobin in the blood, and the hematopoietic effect is remarkable, thereby promoting the hematopoietic function in the bone marrow.

Enhancement of vitality of living body as a result of animal experiment. Improved myocardial motion. Relieve fatigue. The body's resistance-enhancing action, red blood cell hemoglobin, reticulocyte neovascularization. Hematopoietic function, and other various antler-containing substances affect the health of human beings

Therefore, in the present invention, a novel functional dyestuff composition having a high added value is disclosed by harmonizing the palatability of the melon and the functional properties of the antler extract.

The present inventors have made the object of the present invention to provide a novel melanin composition that simultaneously satisfies palatability and functionality by recognizing the limitations of the conventional functionality of the present invention and enhancing the melted extract or optionally the various herbal ingredients.

Another object of the present invention is to provide a new type of milk composition which meets the preferences of the aged male and female by adding a proper amount of alcohol to the functional milk composition so as to present another direction to the mainstream culture of adults.

Fig. 1 shows a process of manufacturing a functional yokan

The present invention relates to a melancholic composition comprising melanin, sugar, starch syrup, agar, water and salt and other known additives as raw materials, wherein the melanin extract is contained in the known melanin composition do.

The present invention also provides a method for producing an extract of a herbal medicine comprising at least one herbal medicine ingredient extract selected from the group consisting of Tangkhae, Lycopersiconum, Lepidoptera, Glycyrrhiza uralensis, Ginger, Angelica keiskei, Cordyceps, Ganoderma lucidum, ≪ / RTI >

The above-mentioned sediment includes caustic sludge and sediment, and sugar, starch syrup, agar, water, salt and the like, which are commercially available as a known raw material, are used as they are and the amount added is obvious to a person skilled in the art, .

Other additives include known food additives. Therefore, various sugars, organic acids, vitamins and the like can be included.

The antler contained in the functional melanin composition of the present invention is preferably provided in the form of an extract. Accordingly, it is also included in the preferred embodiment of the present invention to obtain the extract by hot water extraction including 1 to 20% by weight of deer antler versus antler and 2 to 6 times of water of antler. However, there is no particular restriction on the extraction method, which is an extract containing the active ingredient of antler.

The amount of the antler extract added is not particularly limited, but it is preferably 0.01 to 3% by weight based on the total weight of the extract in consideration of sensuality and functionality. If the amount is less than 0.01% by weight, the effect of contributing to the functionality is insignificant. If the amount is more than 3% by weight, the production cost is increased compared to the synergistic effect.

No particular limitation is imposed on the composition of the various additives which can be added as the herbal composition in the composition of the present invention. However, it is preferable to add 0.01 to 2% by weight from the viewpoint of contributing to overall flavor and demonstrating functionality.

In addition, the functional melanin composition of the present invention includes a melanin composition in which cinnamon and cocoa are added singly or as a raw material together as an additive for enhancing flavor.

The above-mentioned cocoa and cinnamon are additives for imparting taste and flavor, and in particular, cinnamon has an effect of promoting appetite, sweating in one side, and sweat in cold, in addition to flavor. Especially, cinnamon has effects of digestive and circulatory diseases including cold, And the like.

The above-mentioned cinnamon and cocoa may be added in a known amount, and no particular limitation is required.

In addition, an appropriate amount of coloring matter may be added to improve the color feeling of the functional dyestuff composition of the present invention.

The present invention includes a functional melanin composition containing a deer antler solution to which the above-described melanin composition is further added with a spirit. The addition of alcohol makes it possible to create a new opportunity for high value-added products and to establish the current mainstream culture.

The content of water added to the alcohol as a raw material is preferably 15 to 60% by weight based on the total weight of the sediment, preferably 0.1 to 20% by weight based on the sediment. In this case, when the content of the alcohol is less than 0.1% by weight, the addition effect of the alcohol is very small. When the alcohol content is more than 20% by weight, the bitterness characteristic of the alcohol is strong.

The manufacturing process of the melted yam using the raw materials is as shown in Fig.

The procedure is as follows: (1) A predetermined amount of water (preferably about 15 to 60% by weight based on the sediment, hereinafter referred to as "weight%" is based on the weight of the sediment) and agar called water (2) adding sugar (preferably about 5 to 15% by weight) to the mixture, heating the mixture, and then adding starch syrup (Preferably about 0.1 to 0.5% by weight), a deer antler extract (0.01 to 3% by weight) and other herbal drug additives (preferably about 0.5 to 2.0% by weight) (4) adding a sediment (100% by weight) and heating until the middle portion is boiled, (5) placing a fine sieve on a shortened beaker, and (6) And then collecting the hardened potatoes after leaving at low temperature for a time. The above manufacturing method does not constitute a feature of the present invention. Therefore, it is sufficient to manufacture according to a known production method, and thus a detailed description thereof will be omitted.

Hereinafter, the present invention will be described in more detail with reference to examples. It is to be understood, however, that these Examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

Example 1: Preparation of an antler extract

The raw material, antler, was purchased from Jecheon Herb Farming Association and the extraction of components was done by hot water extraction.

Production of antler extract

The antler was washed twice with clean water, placed in an extractor, and placed in a hot water extractor so that water was 4.6 times as much as antler. Then, the extract was heated in a hot water extractor at 100 DEG C for 16 hours to obtain an antler extract.

≪ Example 2 >

Raw materials used

Table 1 shows the composition of the raw materials added in the production of the sediment. The sediment and sediment were purchased from the soybean food Co., Ltd. and other additives were purchased and used.

Manufacture of Yangeng (5% ^* + Various medicinal herbs)

50% by weight of water (250 ml) and 1.2% by weight of agar 1.2% by weight (6 g) were heated in water for one day until the agar was sufficiently melted in a medium-boil. To this was added 10 wt% (50 g) of sugar and after heating, 1.6 wt% (8 g) of starch syrup was added. Then 0.2% by weight of salt (1 g), 0.5% by weight of antler extract (5% of antler, 2.5 g) and 0.25% by weight of cinnamon (1.25 g). 0.5 weight% (2.5 g) of licorice, 1.2 weight% (6 g) of licorice, 0.15 weight% (0.75 g) of pine needles, 0.75 g of pine needles, 0.15 weight% (0.75 g) of ginger, 0.15 wt% (0.75g) of Angelica gigantis, 0.125 wt% (0.625g) of Cordyceps sinensis, 0.1 wt% (0.5g), 0.3 wt% (1.5g), 0.3 wt% 0.15 wt% (0.75 g) of dermis, 0.3 wt% of grenade (1.5 g) and 0.1 wt% of ginseng (0.5 g) were mixed and heated to 100 캜. To this was added 100 weight% (500 g) of caustic soda and heated until the middle part was sufficiently boiled. Then, in order to solidify the ovens, a solid sieve was placed in a shortened beaker, left in a refrigerator for 1 day, and then the hardened yoke was collected.

* The unit that defines antler is the weight% relative to the sediment, which means the amount of raw material used in the extraction.

≪ Example 3 > Production of Yangeng 2 (10% of antler + various medicinal herbs)

1.0% by weight of antler extract (10% of antler, 5 g) and 0.5% (2.5 g) of cinnamon. (1 g), licorice 2.4 g (12 g), sorghum gruel 0.3 g (1.5 g), vinegar 0.3 g (1.5 g), ginger 0.3 g (1.5 g), Angelica gigas 0.3 g / kg (1.5 g), Cordyceps sinensis 0.25 weight% (1.25 g), Ganoderma lucidum 0.2 weight% (1 g), Gugija 0.6 wt% (3 g), Jujube 0.6 wt% The same procedure as in Example 2 was carried out except that 0.3% by weight of dermis (1.5 g), 0.6% by weight of gravel (3 g) and 0.2% by weight of ginseng (1 g) were added.

<Example 4> Production of Yanggang 3 (5% of antler + various herbal medicines)

Yangyang was prepared by the same procedure as in Example 2, except that the reddish brown was used.

<Example 5> Production of Yangeng 4 (10% of antler + various medicinal herbs)

The same procedure as in Example 3 was followed except that the red precipitate was used.

<Table 1> Composition of Functional Melanin Containing Deer Antler Extract (Unit: wt% (% of sediment))

ingredient Example 2 Example 3 Example 4 Example 5 Remarks Enemy (100) (100) 100 100 Domestic Sugar 10 10 10 10 Domestic corn syrup 1.6 1.6 1.6 1.6 Domestic Agar 1.2 1.2 1.2 1.2 Domestic Salt 0.2 0.2 0.2 0.2 Domestic cocoa 0.8 0.8 0.8 0.8 Domestic cinnamon 0.25 0.5 0.25 0.5 Domestic Antler extract 0.5 1.0 0.5 1.0 Domestic Celestial 0.5 1.0 0.5 1.0 Domestic licorice 1.2 2.4 1.2 2.4 Domestic Sookmyung 0.15 0.3 0.15 0.3 Domestic A black protein 0.15 0.3 0.15 0.3 Domestic ginger 0.15 0.3 0.15 0.3 Domestic Angelica 0.15 0.3 0.15 0.3 Domestic Cordyceps 0.125 0.25 0.125 0.25 Domestic wisdom 0.1 0.2 0.1 0.2 Domestic Gugija 0.3 0.6 0.3 0.6 Domestic Jujube 0.3 0.6 0.3 0.6 Domestic Hwanggi 0.75 1.5 0.75 1.5 Domestic dermis 0.15 0.3 0.15 0.3 Domestic Changwon 0.3 0.6 0.3 0.6 Domestic Ginseng 0.1 0.2 0.1 0.2 Domestic water 50 50 50 50 Domestic

<Example 6> Preparation of fermented soybean milk containing 1

Raw materials used

Table 2 shows the composition of the raw materials added in the production of the sediment. The sediment and sediment were purchased from Soybean Food Co., Ltd., and other additives were purchased and used.

Manufacture of melon (5% of antler + 1% of alcohol + various medicinal herbs)

50% by weight of water (250 ml) and 1.2% by weight of agar 1.2% by weight (6 g) were heated in water for one day until the agar was sufficiently melted in a medium-boil. To this was added 10 wt% (50 g) of sugar and after heating, 1.6 wt% (8 g) of starch syrup was added. Then 0.2% by weight of salt (1 g), 0.5% by weight of antler extract (5% of antler, 2.5 g) and 0.25% by weight of cinnamon (1.25 g). 0.5 weight% (2.5 g) of licorice, 1.2 weight% (6 g) of licorice, 0.15 weight% (0.75 g) of pine needles, 0.75 g of pine needles, 0.15 weight% (0.75 g) of ginger, 0.15 wt% (0.75g) of Angelica gigantis, 0.125 wt% (0.625g) of Cordyceps sinensis, 0.1 wt% (0.5g), 0.3 wt% (1.5g), 0.3 wt% 0.15 wt% (0.75 g) of dermis, 0.3 wt% of grenade (1.5 g) and 0.1 wt% of ginseng (0.5 g) were mixed and heated to 100 캜. To this was added 100% by weight (500 g) of a red blood cell and the mixture was heated until the middle part was sufficiently boiled. Then, 1% by weight (5 ml) of the alcohol was added as a final step. The bean curd was placed in a shortened beaker to cure the ovaries and left in a refrigerator for 1 day.

<Example 7> Production of Yangeng 2 (5% of antler + 2% of alcohol + various medicinal herbs)

The same procedure as in Example 6 was carried out except that 2% by weight of the alcohol was added.

<Example 8> Production of Yangeng (3) (5% of antler + 4% of alcohol + various medicinal herbs)

The same procedure as in Example 6 was carried out except that 4% by weight of the alcohol was added to prepare the melon.

&Lt; Example 9 > Production of Yangeng 4 (5% of antler + 8% of alcohol + various herb medicines)

The same procedure as in Example 6 was carried out except that 8% by weight of the alcohol was added to prepare the melon.

<Table 2> Composition of Functional Melanin Containing Spirits (Unit: wt% (% of sediment))

ingredient Example 6 Example 7 Example 8 Example 9 Remarks Enemy 100 100 100 100 Domestic Sugar 10 10 10 10 Domestic corn syrup 1.6 1.6 1.6 1.6 Domestic Agar 1.2 1.2 1.2 1.2 Domestic Salt 0.2 0.2 0.2 0.2 Domestic cocoa 0.8 0.8 0.8 0.8 Domestic cinnamon 0.25 0.25 0.25 0.25 Domestic Antler extract 0.5 0.5 0.5 0.5 Domestic Celestial 0.5 0.5 0.5 0.5 Domestic licorice 1.2 1.2 1.2 1.2 Domestic Sookmyung 0.15 0.15 0.15 0.15 Domestic A black protein 0.15 0.15 0.15 0.15 Domestic ginger 0.15 0.15 0.15 0.15 Domestic Angelica 0.15 0.15 0.15 0.15 Domestic Cordyceps 0.125 0.125 0.125 0.125 Domestic wisdom 0.1 0.1 0.1 0.1 Domestic Gugija 0.3 0.3 0.3 0.3 Domestic Jujube 0.3 0.3 0.3 0.3 Domestic Hwanggi 0.75 0.75 0.75 0.75 Domestic dermis 0.15 0.15 0.15 0.15 Domestic Changwon 0.3 0.3 0.3 0.3 Domestic Ginseng 0.1 0.1 0.1 0.1 Domestic Water: alcohol 50: 1 50: 2 50: 4 50: 8 Domestic

&Lt; Comparative Examples 1 to 3 >

Raw materials used

No herbal medicine ingredients such as antler were not added. The raw materials other than these ingredients were purchased from the same raw materials as those used in the above examples. The composition ratios of the raw materials are shown in Table 3.

COMPARATIVE EXAMPLE 1: Production of known yangeng Ⅰ

50% by weight of water (250 ml) and 1.6% by weight of agar (8 g) were heated in water for a day until the agar was sufficiently melted in a medium fire. To this was added 16% by weight (80 g) of sugar and 2% by weight (10 g) of starch syrup was added after heating. Then 0.3 wt% (1.5 g) of salt was mixed and heated to 100 캜. 100 g (500 g) of the ground bottom was added and the mixture was heated until the middle portion was sufficiently boiled. To solidify the omelet, a fine sieve was placed in a shortened beaker and left in a refrigerator for 1 day. .

Comparative Example 2: Production of known Yang yang Ⅱ

Same as in Comparative Example 1 except that 32% by weight of sugar (160 g), 4% by weight of starch syrup (20 g), 3.2% by weight of agar (16 g), 0.6% by weight of salt and 100% .

COMPARATIVE EXAMPLE 3: Preparation of Known Yangyang III

50% by weight of water (250 ml) and 1.2% by weight of agar (6 g) were heated in water for one day until the agar was sufficiently melted in a medium flame. To this was added 12% by weight (60 g) of sugar and after heating, 1.6% by weight (8 g) of starch syrup was added. Then 0.3 wt% (1.5 g) of salt and 1.6 wt% (8 g) of cocoa were mixed and heated to 100 캜. 100 g (500 g) of the ground bottom was added and the mixture was heated until the middle portion was sufficiently boiled. To solidify the omelet, a fine sieve was placed in a shortened beaker and left in a refrigerator for 1 day. .

<Table 3> Composition of known yellowness (unit:% by weight (relative to sediment))

ingredient Comparative Example 1 Comparative Example 2 Comparative Example 3 Remarks Enemy deposit 100 100 100 Domestic Sugar 16 32 12 Domestic corn syrup 2 4 1.6 Domestic Agar 1.6 3.2 1.2 Domestic Salt 0.3 0.6 0.3 Domestic cocoa - - 1.6 Domestic water 50 100 50 Domestic

&Lt; Test Example 1 >

Table 10 shows the results of sensory evaluation by the 5-point-point method by selecting ten panelists who were highly experienced in sensory evaluation for the melon produced by the examples of the present invention and the control group as a control group.

<Table 4> Sensory Evaluation Results

Comparative Example Item Example Item color incense flavor Synthesis color incense flavor Synthesis One 3.0 3.1 3.0 3.0 2 3.8 3.9 4.1 3.9 2 3.1 3.1 3.2 3.1 3 3.9 3.9 4.0 4.0 3 3.0 3.2 3.2 3.1 4 3.9 4.1 4.3 4.1 5 3.9 3.9 4.0 4.0 Dairy composition containing alcohol 6 3.9 3.9 4.2 4.0 7 3.9 3.9 4.5 4.1 8 3.8 3.9 4.2 4.0 9 3.9 3.8 4.3 4.0

The results of the evaluation showed that the composition of the present invention was superior to that of the control group in terms of sensory evaluation. In particular, the composition of Example 4 containing 5% of antler was more excellent than the control, and 2% Example 7 was found to be particularly good in terms of sensory properties.

&Lt; Test Example 2 >

The results of the physical properties test using the known TPA method for the melon produced by the present invention are shown in Table 5 below (but the control means Comparative Example 1).

<Table 5> Test results

Sample Ruggedness Brittle property Stickiness Resilience Coherence Gum 씸 Hardness Shout Control 3680.533 0.190 -132.869 0.668 0.589 2168.547 1447.576 0.316 Example 4 1931.724 -0.119 -80.758 0.466 0.747 1443.270 673.028 0.511 Example 5 1977.315 0.007 -80.427 0.479 0.747 1476.310 707.238 0.533

According to the above results, the functional melanin according to the present invention exhibited a lower value in terms of firmness than the control, and the elasticity of the functional melon in Example 5 was somewhat higher than that of the control. The cohesiveness was higher than that of the control and the lower the amount of herbal medicine added, the higher it was. Also, chewiness was significantly increased with the addition of herbal medicines, and no significant difference was observed. The elasticity was larger than that of the control and showed a tendency to increase with increasing amount of antler.

Based on the above results, it was confirmed that the functional melon cake according to the present invention is not harmful as a high value-added food.

&Lt; Test Example 3 > Measurement of inorganic content

Table 6 shows the results of the sodium analysis conducted on the melon produced by Example 4 of the present invention. Sodium was analyzed by dissolving a certain amount of sample in a 10% hydrochloric acid solution at 540 ° C for 10 hours using a dry dissolution method, filtering it with a filter paper (Watman No.41) and analyzing it. The standard solution of the inorganic element used was Sigma's product Were used.

<Table 6> Sodium Content (Unit:%)

element content salt 0.06

As can be seen from the above results, since sodium content is only 0.06% in the mineral, it can be confirmed that there is no problem in using as food.

&Lt; Test Example 4 > Measurement of general components and calories

The results of analyzing the general components and calories of the melon produced by Example 4 of the present invention are shown in Table 7 below. In general analysis, crude fat was measured by soxhlet method according to A.O.A.C method and micro - kelly method was used for determination of crude protein and calorie was calculated by caloric coefficient.

<Table 7> Analysis Results

General component content moisture(%) 41.40 carbohydrate(%) 48.80 Crude protein (%) 8.67 Crude fat (%) 0.50 Views min (%) 0.66 Calories (kcal / 100g) 234.30

As shown in Table 7, according to the present invention, the fermented milk contains 41.4% moisture, 48.80%, 8.67% and 0.50% of carbohydrate, crude protein and crude fat, 0.66% ash and 234.30 kcal / 100g of ash . These results show that the melanin composition of the present invention has a high moisture content and excellent physical properties as compared with conventional melanin, and the protein content of the melanin composition is as high as 2.7 times, indicating that the melanin composition has a great value as a functional food .

According to the present invention, it is possible to provide an anticancer composition which is excellent in elasticity, cohesiveness, chewiness, and elasticity in terms of physical properties, as well as excellent in sensory properties, .

Claims (6)

A functional melanin composition comprising the melanin extract in the melanin composition according to any one of claims 1 to 6, wherein the melanin extract is contained in the melanin composition of the present invention, wherein the melanin extract is contained in the melanin, sugar, syrup, agar, water and salt and other known additives. The functional dyestuff composition according to claim 1, wherein the antler extract is added in an amount of 10 to 70% by weight based on the sediment. [3] The composition of claim 1, wherein the composition further comprises at least one selected from the group consisting of citrine, licorice, sorghum, black pine, ginger, ginseng, caterpillar fungus, Ganoderma lucidum, Characterized in that the composition comprises at least one antler extract. The functional dyestuff composition according to claim 1, wherein the melanin extract composition further comprises cinnamon and cocoa alone or in combination. The functional dyestuff composition according to claim 1, wherein the sediment contains a cauliflower or an extract. The functional melanin composition according to any one of claims 1 to 5, wherein the melanin composition further comprises 0.1 to 20% by weight of alcohol relative to the sediment.