KR20040052655A - Fermented Vinegar and Method of Preparing the Same - Google Patents

Abstract

PURPOSE: Fermented herb vinegar and a method of preparing the same are provided, which fermented herb vinegar has healthful effects such as physical exercise improving activity and anticancer activity. CONSTITUTION: The method for preparing the fermented herb vinegar comprises the steps of: mixing and washing one or two or more herbs selected from pine leaf, mugwort, Viscum album var. coloratum(mistletoe), Epimedium koreanum, Cornus officinalis Sieb., Codonopsis Lanceolata, Platycodon grandiflorum, Lentinus edodes (Berk), Ganoderma Incidum Karst., Panax ginseng C.A.Meyer(ginseng) and ginkgo leaf, and inserting the mixture into a vessel; adding 200 parts by weight of 0.1 to 0.3 wt.% of sugar diluting solution per 100 parts by weight of the mixture into the mixture and sealing the vessel; and fermenting and maturing the mixture at 15 to 17 deg. C for 12 to 18 months.

Description

Fermented vinegar and its manufacturing method {Fermented Vinegar and Method of Preparing the Same}

Field of invention

The present invention relates to fermented vinegar and a method for producing the same. More specifically, the present invention relates to a fermented vinegar prepared by fermenting at a low temperature with a medicinal plant as a main ingredient.

Background of the Invention

Natural medicinal plants contain a large amount of each component that has a beneficial pharmacological effect on the human body. Conventionally, foods using these natural medicinal plants have been developed in various ways, but they have a problem that their efficacy is lowered or lost by drying, pulverizing, grinding, or treating medicinal plants.

In particular, pine needles, mugwort, mistletoe, trifolium vinegar, cornus, deodeok, bellflower, shiitake, ganoderma lucidum, ginseng, ginkgo biloba, etc. are known as natural medicinal plants with excellent efficacy, but are developed as beverages with specific functions There was nothing.

Korean Patent Laid-Open No. 2001-68702 and Korean Patent No. 283471 disclose healthy fermented foods (or vinegar) based on medicinal plants and mushrooms, and methods for their preparation. There were problems such as by-products not made together or off-flavor.

In order to solve the above problems, the present inventors have developed a fermented vinegar having enhanced exercise function and anticancer effect by adding fermentation diluent to the medicinal plant and then sealing it and then fermenting and ripening for a long time at low temperature.

An object of the present invention is to provide a fermented vinegar prepared using natural medicinal plants.

Another object of the present invention is to provide a functional beverage that enhances exercise function.

Another object of the present invention is to provide a functional beverage having an anticancer effect.

The above and other objects of the present invention can be achieved by the present invention described below.

Figure 1a shows the result of administering a healthy drink according to the invention to the tumor of the rat.

Figure 1b shows the result of administering the common persimmon vinegar to the tumor of the rat.

Figure 1c shows the result of administering the anticancer agent to the tumor of the rat.

Figure 1d shows the result of the administration of saline to the tumor of the rat.

2A is a brain photograph of a normal rat.

2B is a brain photograph of a brain tumor rat orally administered with vinegar diluent.

Figure 2c is a brain photograph of a brain tumor rat orally administered fermented vinegar of the present invention.

Figure 3 is a graph showing the weight change of the rats of Figures 2a, 2b, 3c.

Figure 4a shows the result of culturing normal cells in the medium containing the fermentation vinegar of the present invention.

Figure 4b shows the result of culturing tumor cells in a medium containing vinegar diluent.

Figure 4c shows the result of culturing tumor cells in a medium containing the fermentation vinegar of the present invention.

Summary of the Invention

Fermented vinegar production method according to the present invention is washed by mixing one or two or more selected from the group consisting of pine needles, mugwort, mistletoe, trigeminal vinegar, cornus, deodeok, bellflower, shiitake mushroom, ganoderma lucidum, ginseng, ginkgo biloba A first step in a container; A second step of adding and sealing 200 parts by weight of a diluent of 0.1 to 0.3% by weight based on 100 parts by weight of the material of the first step; And a third step of fermenting and aging the mixture prepared in the second step at 15 to 17 ° C. for 12 to 18 months. Characterized in that consists of.

Fermentation vinegar according to the invention is characterized in that it is prepared by the above method.

Hereinafter, each process for preparing the fermented vinegar of the present invention will be described in detail.

Detailed Description of the Invention

First stage

One or two or more selected from the group consisting of pine needles, mugwort, mistletoe, trichophyllum, cornus, deodeok, bellflower, shiitake mushroom, ganoderma lucidum, ginseng, ginkgo biloba are mixed and washed in a container.

Pine needles used in the present invention is effective in stroke and pulmonary tuberculosis, wormwood is effective in liver cancer, high blood pressure, urticaria, stool, bruises, gynecological diseases, fever, detoxification, mistletoe liver, stomach, dampness, kidney, It is known to be good for fish blood and has anticancer and immune function.

In addition, trilobite vinegar is excellent in the treatment of lack of energy, low back pain, vulgaris, cold and anger, and acidic lactation serves to treat and eliminate fever and tonic. Deodeok acts as expectorant and antitussive, and the bellflower is good for cough, sputum and asthma, and shiitake mushroom is effective for diarrhea, heart failure, irregular menstruation and tonsillitis.

In addition, the Ganoderma lucidum antibiotics and ginseng lacks the restlessness and weakness and improves the tonic effect, ginkgo biloba has the effect of resolving blood circulation disorders.

Since the medicinal plants each have a different effect, it can be used differently depending on the condition or condition of the taker, or the medicinal plants can also be used in combination of two or more in a certain ratio.

Preferably, the container uses a jar made of traditional Onggi.

2nd step

200 parts by weight of the diluent of 0.1 to 0.3% by weight based on 100 parts by weight of the material of the first step is sealed.

The sugar diluting solution is to dissolve the fructose in purified water, boiled and cooled to put in a container. At this time, if the medicinal plants become rich, fermentation does not occur properly, so it should be completely immersed in the sugar diluent by pressing with a heavy object.

The vessel containing the mixture prepared as described above is completely sealed to induce anaerobic fermentation. The sugar dilution is intended to induce fermentation by microorganisms, and when the concentration is less than 0.1% by weight, the fermentation does not occur well, and when more than 0.3% by weight, the fermentation may proceed too quickly.

3rd step

The prepared mixture is fermented and aged at 15-17 ° C. for 12-18 months in a sealed state. Fermentation does not occur well below 15 ° C., and fermentation may proceed too fast or odor may occur at temperatures above 17 ° C. The present invention can produce a fermented vinegar excellent in taste and aroma by aging the mixture at a low temperature for a long time.

Fermented vinegar prepared as described above may be prepared as a health beverage by adding sweeteners, acidulants, seasonings, polysaccharides, or flavorings. Also methods common in the art can be sterilized and bottled.

Fermentation vinegar according to the present invention is prepared through the process of the first step to three steps. Fermented vinegar of the present invention prepared by the above manufacturing process can be used as a functional health drink to strengthen muscle strength, minimize muscle fatigue, and excellent antioxidant capacity. In addition, the fermented vinegar of the present invention is excellent in anticancer effect can be used as a health drink for cancer prevention and treatment.

The invention can be better understood by the following examples, which are intended for the purpose of illustration of the invention and are not intended to limit the scope of protection defined by the appended claims.

Example

Example 1

Preparation of Fermented Vinegar

6 kg of trifoliate vinegar, 6 kg of Ganoderma lucidum mushroom, 6 kg of mugwort and 2 kg of bamboo shoots were washed with water, rinsed in drinking water and placed in a container. 4 kg of fructose was dissolved in 40 L of purified water, poured into a container containing the medicinal plant, and covered with a cover to seal. The sealed mixture was prepared by fermentation and ripening at 15 ° C. for 18 months.

Muscle strength and muscle fatigue measurement

Muscle muscle (soleus muscle) was extracted from rats (mouse, 20-25 g) to perform contraction experiment of muscle tissue. The extracted muscle tissues were placed in the muscle tank and muscle strength was measured in the muscle contraction test apparatus. As a control, 100% by weight of Ringer's solution was used as a muscle contraction solution, and 90% by weight of Ringer's solution and 10% by weight of the prepared fermentation solution were used as the experimental group. Muscle fatigue was calculated as follows.

Muscle fatigue = (TTI ₀ -TTI ₁₂₀ ) / (TTI ₀ )

(TTI ₀ is zero-second tension-time integral, TTI ₁₂₀ is 120-second tension-timeintegral)

As a result, the experimental group including the fermentation broth of the present invention showed a 1.3-fold increase in muscle strength compared to the control, and muscle fatigue was reduced to 0.74-fold compared to the control.

Measurement of motor power in rats

In order to examine the motor function enhancement effect of the fermented vinegar according to the present invention orally administered to the rat (mouse, 20-25 g) general vinegar or the fermentation vinegar of the present invention using treadmill running (treadmill running) Measured. The rats fed only feed were used as a control group, the oral administration of commercially available persimmon vinegar at 0.5% by weight of the body as the K-experimental group, and the oral administration of the fermentation broth according to the present invention at 0.5% of the body weight. -Experimental group, each group was carried out on 13 dogs. The administration of the sample pushed the needle of the syringe for oral administration to the end of the esophagus so that the sample did not flow back to the mouth.

The rats were allowed to acclimate to the treadmill for 4 days prior to administering the sample, followed by treadmill running with oral administration of the sample until 0-7 days, followed by a rest period of 14 days. After that, treadmill running was performed without administration of the sample from 21 days. Treadmill running was performed for 20 minutes every day.

The run time of each group was calculated as the relative running time (RRT) based on the baseline of the experiment start date (1.0). As a result, the main focus of the control group increased continuously with the training, and increased by 1.3 times from the start of the experiment (day = 0) at 21 days. The E-test group was 1.7 times on the 7th day, 2.7 times on the 17th day and 1.6 times on the 21st day, compared to the start date. The K-test group was similar to the E-test group, but on the 17th, it was 77% lower than the E-test group.

Antioxidant Activity in Rats

A vinegar dilution (diluted brewing vinegar in physiological saline to 5% by volume) orally administered at 0.4% by weight of the body weight was used as a control, and the fermentation broth was orally administered at 0.4% by weight of the weight as the experimental group. The same treadmill exercise was performed daily for the control and experimental rats, and rats 1 and 2 weeks after the start of the exercise were anesthetized with pentobarbital sodium, and the root bone of the right lower extremity was extracted.

Antioxidant activity was measured in the heart of the subject used for muscle contraction experiments using a TAS kit, and the total antioxidant activity was significantly higher in the experimental group than in the control group.

Muscle fatigue and strength measurement for the human body

The eight athletes from Wonju Agricultural Secondary School were randomly divided and the vinegar dilution (diluted brewing vinegar in physiological saline to 5% by volume) was consumed at 0.4% by weight as a control. The fermentation broth was made to drink at 0.4% by weight of the body weight for light. Records were measured for the main event (3000 m or 10000 m) of each athlete every two weeks for the control and experimental groups.

The control and experimental groups were the same as above for eight weightlifters at Chiak Secondary, and the records for barbell presses, dead lifts, and squats were measured every two weeks. This was first measured the maximum weight that could be lifted each time (muscle strength test), followed by a barbell of 80% of the weight lifted after 5 minutes rest (muscle fatigue test).

Before the start of the present embodiment, blood was collected once without exercise and collected once a month. Blood collection was performed immediately before and after exercise on the day with the help of Wonju Christian Hospital's clinical pathology laboratory, and the concentration of lactic acid, the number of RBCs and total blood cell counts were measured from the blood, and antioxidant activity was measured using a TAS kit. In addition, the site and frequency of physical injury were recorded.

As a result, the experimental group drinking the fermentation broth increased the number of squats and dead lifts compared to the control group, resulting in an increase in lower muscular endurance and lower back muscle strength. In addition, the number of erythrocytes and hemoglobin was increased in the experimental group compared to the control group to reduce muscle fatigue in long-term exercise, and the leukocyte count was significantly increased to improve the body's defense mechanism against inflammation. On the other hand, in the experimental group, lactic acid production is greatly increased, and anaerobic metabolism seems to be developed. Therefore, it can be seen that the athletic performance is increased in the exercise requiring rapid muscle contraction such as weight lifting.

Therefore, the health drink according to the present invention has an effect of enhancing exercise function, and can be used as a functional sports drink.

Example 2

Preparation of Fermented Vinegar

10 kg of mistletoe, 4 kg of trigeminal vinegar, 4 kg of mugwort and 2 kg of wormwood were washed, rinsed in drinking water and placed in a container. 4 kg of fructose was dissolved in 40 L of purified water, poured into a container containing the medicinal plant, and covered with a cover to seal. The sealed mixture was prepared by fermentation and ripening at 15 ° C. for 18 months. The fermentation broth prepared as described above was prepared using a method commonly used to inject into the subcutaneous tissue of rats.

Measurement of anticancer effect 1

In order to determine the anticancer effect of the fermentation broth was carried out as follows.

After glioblastoma tissue was implanted into the skin of four mice (20-25 g), the common persimmon vinegar, anticancer agent, normal saline, and the fermentation broth were applied to the brain tumor site twice each at two days intervals. 0.4% by weight of body weight was administered using a syringe. Thereafter, brain tumors were extracted from the skin of the rats and their sizes were compared. Figures 1a to 1d is a photograph of the form of brain tumors seen in the skin of the mouse and extracted them, it was shown that the brain tumors when the fermentation solution was administered is much more reduced than when the anticancer drug was administered.

Measurement of anticancer effect 2

Two rats with brain tumors (mouse, 20-25 g) with oral administration of 0.4% by weight orally of the fermented vinegar prepared above to one mouse without brain tumors (mouse, 20-25 g) For one animal, the vinegar dilution (diluted vinegar in physiological saline to 5% by volume) orally administered at 0.4% by weight of the body to the K-experiment group, the other one was fermented vinegar prepared above 0.4 Oral administration by weight% to the E-test group. The control group and the experimental groups were administered once a day for 4 weeks using a needle of an oral syringe.

FIG. 2 shows the brains of the control, K-test and E-test groups at two week intervals over four weeks from the start of sample administration. In FIGS. 2A to 2C, the left two pictures are taken at different angles of the brain at 2 weeks, and the right 2 pictures are taken at different angles of the brain at 4 weeks. Figure 2a is a picture of the brain of the control rat normal, there is no change over time. Therefore, it can be seen that the fermented vinegar according to the present invention has no side effects on normal cells. Figure 2b is a picture of the brain of the K-experimental rats, the brain tumors become larger over time, and eventually can be seen that a hole in the brain at 4 weeks. Figure 2c is a picture of the brain of the E-experimental rat, it can be seen that the brain tumor does not progress any longer.

In addition, the body weights of the control group, the K-test group and the E-test group were measured daily and are shown in FIG. 3. The control group and the E-test group gained weight over time, but the K-test group showed a sharp decrease in weight after 20 days.

Measurement of anticancer effect 3

Normal vascular smooth muscle cells obtained from the primary culture (mouse) of the normal culture (mouse) was cultured in a normal medium control, brain tumor cells of the brain tumor rats dilution vinegar (5% by dilution of vinegar in physiological saline) ) Was cultured in the medium containing the K-test group, the brain tumor cells of the brain tumor rats were cultured in the medium containing the fermented vinegar solution prepared as the E-test group. The control group, the K-test group, and the E-test group were incubated for 4 weeks, and stained using a Tunel staining method at two-week intervals, as shown in FIG. 4.

Figure 4a shows a control, the fermentation vinegar of the present invention can be seen that there is no side effect for normal cells because there is no significant difference between 2 and 4 weeks. 4b shows the K-test group, indicating that the tumor cells continue to grow, and FIG. 4c shows the E-test group, indicating that the tumor cells were killed.

The present invention has the effect of providing a fermented vinegar having an enhanced exercise function and anticancer effect by adding fermented diluent to the medicinal plant and then sealing and then fermenting and aging for a long time at low temperature.

Simple modifications and variations of the present invention can be readily used by those skilled in the art, and all such variations or modifications can be considered to be included within the scope of the present invention.

Claims (2)

A first step of mixing and washing one or two or more selected from the group consisting of pine needles, mugwort, mistletoe, trichophyllum, cornus, deodeok, bellflower, shiitake mushroom, ganoderma lucidum, ginseng, and ginkgo biloba; A second step of adding and sealing 200 parts by weight of a diluent of 0.1 to 0.3% by weight based on 100 parts by weight of the material of the first step; A third step of fermenting and aging the mixture prepared in the second step at 15-17 ° C. for 12-18 months; Fermentation vinegar production method characterized in that consisting of. Fermented vinegar produced by the method of claim 1.