KR20100125618A - A method for preparation of fermented red ginseng drink mixed with medical plants extracts and a drink composition comprising the same - Google Patents

Abstract

PURPOSE: A manufacturing method of a fermented red ginseng drink and a beverage composition containing thereof are provided to secure anti-diabetic and postprandial hypoglycemic properties from the fermented red ginseng drink. CONSTITUTION: A manufacturing method of a fermented red ginseng drink comprises the following steps: adding Lactobacillus fermentum NUC-C1 KCCM10929P to a red ginseng extract for fermenting and condensing to obtain a fermented red ginseng liquid; and fermenting extracts from red ginseng, Mori folium, Mori cortex Radicis, Angelicae Radix, Poria cocos Wolf, and Araliae Cortex and condensing to obtain a fermented herb mixture red ginseng extract.

Description

A method for preparation of fermented red ginseng drink mixed with medical plants extracts and a drink composition comprising the same}

Anti-diabetic effect of the present invention comprises fermented red ginseng liquid fermented red ginseng liquid and lactic acid bacteria, fermented red ginseng extract to each of the extracts of red ginseng, upper leaf, Sangbaekpi, Angelica, Baekbokryeong, and Bark bark It relates to a fermented red ginseng beverage composition and a method for producing the same.

     Among chronic degenerative diseases, diabetes is a metabolic disease that is not yet completely curable, and has a very high incidence rate in the world, and the prevalence rate of Korea is also rapidly increasing in relation to westernization of diet and lifestyle.

     Diabetes includes insulin-dependent diabetes, which is caused by insufficient insulin from the pancreas, and insulin-independent diabetes (type 2 diabetes), which occurs when cells in the body exhibit insulin resistance, and most patients treat oral hypoglycemics as a treatment. Is taking, but has been a problem with side effects of severe lactic acidosis and hypoglycemia.

Recently, α-glucosidase inhibitors such as acarbose have been used to inhibit the function of α-glucosidase to delay glucose absorption and improve postprandial hyperglycemia and hyperinsulinemia. However, until now, diabetes has not been fully cured.

Recently, many researches have been conducted to find ingredients that are effective in suppressing and improving diabetes from herbal medicines or natural products that have been used folk remedies until now, and also ingested these anti-diabetic functional ingredients in the form of foods without side effects. Attempts are being made.

Red ginseng produces saponins that have pharmacological effects on the human body in the process of red ginseng drying by steaming ginseng, and the sugars of saponin glycosides are converted into saponins that are easily absorbed by lactic acid bacteria and thus promoted pharmacological action of red ginseng. It is known to let you.

Fermented red ginseng is intended to overcome individual differences and increase the body's absorption rate by fermenting red ginseng into intestinal microorganisms in advance in order to eliminate the difference in efficacy and absorption rate due to the difference in intestinal microorganisms. Ginsenosides Rg3, Rh1, Rh2, which are saponin components contained in fermented red ginseng. Compound K and the like have been reported to have an effect on improving blood sugar.

It has been reported that the upper lobe has an effect on small thirst with baekpipi in oriental medicines such as medicinal herb, and recently, 1-deoxynojirimycin (DNJ) and other alkaloids have hypoglycemic effect. It turned out.

Morusin is the root bark of mulberry tree and its main bioactive components are morusin, cyclomorusin, sanggenon AE, Kuwanone A, B and C, and fatty acids. In addition, it has been reported that the prevention of hyperglycemia can be prevented by blocking the influx of glucose into the blood, and hepatoprotective effects have been reported.

Angelica is a perennial herb belonging to Apiaceae, which contains oligosaccharides, coumarins and essential oils as main ingredients, and has sedative, analgesic, antibacterial, antioxidant and edema effects.

Baekbokryeong is a parasitic nucleus that is parasitic around the roots of pine trees, and is traditionally used in various medicines to reduce sedation, diuresis, tonic, and blood sugar in traditional medicine. The main ingredient is triterpene compound represented by pachymic acid.

The bark of dried bark is a major component of pharmacological action of the saponin glycoside, Araloxide (Talolin). Chong Mokpi said, 'It is said that there is a therapeutic effect on diabetes in the sense of consent and it also helps strengthen kidney function by acting as a diuretic.

The present invention is excellent in antidiabetic action and postprandial hypoglycemic action, and is useful for preventing and treating diabetes and complications.

The present invention,

Adding red lactic acid bacteria to red ginseng ( Red Genseng ) solution to ferment and concentrate to obtain fermented red ginseng concentrate;

Red ginseng, Mulberry leaves (Mori folium ), Morus alba L. , Angelica, Angelica, Poria cocos Wolf and Araliae Cortex extracts are fermented and concentrated by lactic acid bacteria Obtaining a concentrate; And

The fermented red ginseng concentrate and fermented red ginseng concentrate by mixing the fermented red ginseng concentrate, characterized in that for producing a fermented red ginseng beverage, diabetes prevention or post-prandial blood glucose improvement method for producing a fermented red ginseng beverage.

In the method according to the present invention, the lactic acid bacteria may be commonly used lactic acid bacteria such as Lactobacillus genus or Streptococcus genus, preferably Lactobacillus fermentum NUC-C1 KCCM10929P, but is not limited thereto. After the addition of the lactic acid bacteria fermentation at 40 to 42 ℃ 24 to 48 hours.

In one embodiment of the present invention, the red ginseng liquid may be prepared by steaming and ripening ginseng aged more than 4 years using fermented red ginseng making machine and the like. The steaming step is carried out at 90 to 95 ℃ for 20 to 24 hours, the aging step takes about 48 hours.

In one embodiment of the present invention, the mulberry leaves (Moli folium ), Morus alba L. , Angelica (Angeliae), Baekbokyeong (Poria cocos Wolf), Araliae Cortex (Araliae Cortex) using a medicinal herb In addition, about 10 times by weight of water is added to each of baekbaekpi, baekbokyeong, Angelica, total bark and extracted for 1 hour to 3 hours, preferably 2 hours to 2 hours 30 minutes at about 95 ℃ or more.

In one embodiment of the present invention, the step of mixing and fermenting the medicinal herb extract is not fermented red ginseng extract 30%, lettuce extract 20%, lettuce extract 20%, Angelica extract 10%, total tree extract 10%, Baekbokyeong extract 10 Mix% and ferment and concentrate in the same way as red ginseng fermentation.

In the fermentation and concentration step of the herbal medicine extract according to an embodiment of the present invention, red ginseng liquid fermented with lactic acid bacteria instead of the non-fermented red ginseng liquid, or can be fermented and concentrated with only the other herbal ingredients except the red ginseng liquid component.

In one embodiment of the present invention, the red ginseng beverage composition is prepared from the fermented red ginseng concentrate base and the herbal medicine mixed fermented red ginseng concentrate base, and specific examples are the fermented red ginseng concentrate (Brix32), the herbal medicine mixed red ginseng concentrate (Brix34), the bark tree extract (Brix50) , Cheongung Extract (Brix50), Cordyceps Sinensis Extract (Brix50), Ssanghwa Extract (Brix50), Ganoderma Lucidum Extract (Brix50), Licorice Extract (Brix50), Herb Extract, Complex Golden Extract, Citric Acid, Vitamin C, Grapefruit Seed Extract, Polydex A beverage mixture is formed by mixing with troz (90% polymer), purified water and the like.

In one embodiment of the invention, the blend composition is filtered and then the beverage mixture is sterilized for 2 to 5 minutes at a temperature of 80 to 120 ° C, preferably at 98 ° C. When the sterilization is complete, add 0.2 g of the mixed herb flavor to the beverage mixture. In one embodiment of the present invention, the herbal mixture to which the beverage mixture is added is cooled by filling into a container and then sealed with a cap.

The present invention also relates to the extracts of lactic acid bacteria fermentation broth of red ginseng, and extracts of red ginseng, mulberry leaves, Mori folium , Moris alba L. , Angelica, Angelica, Poria cocos Wolf and Araliae Cortex. It relates to a composition for fermented red ginseng beverage for diabetic prevention or postprandial blood sugar improvement, including a lactic acid bacteria fermentation broth.

Fermented red ginseng beverage composition according to the present invention, the bark extract, Cheongung extract, Cordyceps sinensis extract, Ssanghwa extract, Ganoderma lucidum extract, licorice extract, Namiaceae extract, complex golden extract, citric acid, vitamin C, grapefruit seed extract, polydex Rose (90% polymer) and purified water may further be included.

Fermented red ginseng concentrate with antidiabetic effect according to the present invention and fermented red ginseng concentrate added with medicinal herbs as a main ingredient and fermented red ginseng beverage composition mixed with various herbal extract extracts can be expected to increase the effects of immuno-stimulation and refreshment during drinking. In addition, the effective saponin of red ginseng such as Rg3, Rh1, Rh2, and Compound K produced by fermentation can be expected to improve blood glucose and prevent diabetes.

   Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention more specifically, and the scope of the present invention is not limited by these examples in accordance with the gist of the present invention.

Example 1 Preparation of Fermented Red Ginseng Concentrate

Using ginseng fermented red ginseng, steamed ginseng aged more than 4 years at 90-95 ℃ for 20-24 hours, aged at 90-95 ℃ for 48 hours to produce red ginseng solution, and then Lactobacillus fermentum NUC-C1 KCCM10929P 0.1 wt% was added and fermented at 40 ° C.-42 ° C. for 24 to 48 hours, followed by concentration to Brix 32 to 35.

Example 2 Preparation of Fermented Red Ginseng Concentrate Added with Herbal Medicine

2-1 Herbal Medicine Extract Preparation

Each medicinal herb extract was prepared by adding 10-fold by weight of water to each of the upper leaves, lettuce leaves, Baekbokyeong, Angelica, and total bark using NYU C. tanggi, and extracting twice at 95 ° C. for 2 hours to 3 hours.

2-2 Preparation of Mixed Ginseng Extract and Red Herb Extract

30% by weight of red ginseng extract (prior to fermentation) prepared by the method of Example 1, 20% by weight of lettuce extract, 20% by weight of lettuce extract, 10% by weight of Baekbokyeong extract, 10% by weight of Angelica extract, 10% by weight of total tree extract Korean herbal medicine mixed red ginseng liquid was prepared

2-3 Fermentation and Concentration Preparation of Red Ginseng Extract

The red ginseng liquid mixed with the medicinal herb ratio was fermented and concentrated in the same manner as in the fermented red ginseng preparation of Example 1 (Brix 32-35).

Example 3 Formulation of Beverage Compositions and Beverage Preparation

Fermented red ginseng concentrate (Brix32), 2 ~ 3g as a main ingredient, mixed fermented red ginseng concentrate (Brix34) 6 ~ 7g, mixed with medicinal herbs, 2 ~ 4.4g of bark tree extract (Brix50), 2.8 ~ 4.0g, as extract of red ginseng beverage (Brix50) Cordyceps sinensis extract (Brix50) 3.0 ~ 4.5g, Ssanghwa extract (Brix50) 2.7 ~ 5.0g, ganoderma lucidum extract (Brix50) 2.4 ~ 3.9g, licorice extract (Brix50) 3.4 ~ 5.0g, unsweetened fruit extract 0.005g, complex golden extract 0.05 g, citric acid 0.04g, vitamin C 0.007g, grapefruit seed extract 0.08g, polydextrose (90% polymer) 1.7g mixed to 100% by purified water to prepare a fermented red ginseng beverage.

Subsidiary materials used in the formulation were prepared as follows.

Cordyceps sinensis extract was produced by mixing 100 g of the green tea leaves with respect to 3000 g of purified water to produce a cordyceps fungus mixture, heating the cordyceps fungus mixture at a temperature of 80 ° C. for 6 hours, and filtering and concentrating the heated cordyceps fungus mixture (Brix 50). .

The bark extract is mixed with 100 g of bark tree and 0.5 g of heat-resistant amylase to 5000 g of purified water to form a bark tree mixture, and the bark tree mixture is heated at a temperature of 120 ° C. for 6 hours, filtered and concentrated (Brix 50). It was.

The archery extract was mixed with 100 g of archery, 0.3 g of cellulase, and 0.3 g of glucoamylase with respect to 8000 g of purified water to form a arch mixture, and heated to a temperature of 50 ° C. for 3 hours. The heated arch mixture was produced by filtration and concentration (Brix50).

The licorice extract is mixed with 100 g of purified water, 0.3 g of cellulase, and 0.3 g of viscozyme with respect to 5000 g of purified water to form a licorice mixture, heated to a temperature of 55 ° C. for 3 hours, and the heated licorice mixture is filtered and concentrated. Produced by (Brix50).

The ganoderma lucidum extract was prepared by mixing 100 g of ganoderma lucidum mushroom and 0.5 g of heat-resistant amylase with respect to 1200 g of purified water to produce a ganoderma lucidum mixture, which was first heated to a temperature of 120 ° C. for 6 hours, and 0.3 g of glycosylase and 0.3 g of cellulase The mixture was further heated for 2 hours at a temperature of 60 ° C., and the secondary heated Ganoderma lucidum mixture was produced by filtration and concentration (Brix50).

The Ssanghwa extract is mixed with 100 g of purified water and 0.5 g of heat-resistant amylase to 1200 g of purified water to form a ganoderma lucidum mixture, which is first heated at a temperature of 120 ° C. for 6 hours, and 0.3 g of saccharase and 0.3 g of cellulase are further mixed. Second heating at a temperature of 60 ° C. for 6 hours, and the secondary heated paired mixture was produced by filtration and concentration (Brix50).

Example 4 Filtration, Sterilization and Filling of Blended Beverages

After filtering the formulation composition, the beverage mixture is sterilized for 2-5 minutes at a temperature of 98 ℃. When sterilization is complete, add 0.2 g of mixed herb flavor to the beverage mixture. In the sterilization stage, the beverage mixture sterilized and added to the herb flavor is filled into a container, cooled, and sealed with a cap.

Experimental Example 1. Measurement of α-glucosidase and α-amylase inhibitory activity

In order to verify the antidiabetic effect of fermented red ginseng extract and fermented red ginseng extract, the inhibitory activity of α-glucosidase and α-amylase involved in sugar digestion and absorption was tested.

α-glucosidase is an enzyme present in the small intestine mucosa. It is an enzyme that breaks down the carbohydrates of polysaccharides into monosaccharides. It inhibits the activity of α-glucosidase in the small intestine mucosa, delaying glucose absorption and causing a rapid rise in postprandial blood glucose. It was expected to be suppressed.

α-glucosidase inhibitory activity was measured by applying nitrophenol assay. 50 μL of 0.2 U / mL α-glucosidase enzyme solution, 100 μL of 12 mM p -nitrophenol-α-D-glucopyranoside, 50 μL of sample and 50 μL of 0.1 M potassium phosphate buffer (pH 6.8) were mixed at 37 ° C. for 20 minutes. After incubation, 100 M of 0.1 M NaOH was added to stop the reaction, and the absorbance was measured at 405 nm. The degree of inhibition of enzyme activity was calculated by the following equation.

α-glucosidase inhibitory activity (%) = [1- (absorbance of sample / absorbance of control)] × 100

α-amylase inhibition is used for glycemic control by inhibiting the digestion of starch in the small intestine and delaying the absorption of glucose.

α-amylase inhibitory activity was measured by using human salivary amylase as an enzyme source using a reducing sugar assay and 0.5% starch as a substrate. In other words, 50uL of enzyme solution, 50uL of sample, 100uL of 0.5% starch, 50uL of potassium phosphate buffer (pH 6.8), pre-incubated at 37 ° C for 20 minutes, and then 48mM DNS coloring reagent (3,5-dinitrosalicylic acid and 30% sodium potassium tartarate) in 0.5M NaOH) 250uL and boiled at 100 ℃ for 10 minutes to develop a color and then cooled sufficiently. Three times the amount of water was added to the reaction solution, the mixture was stirred well, and the absorbance was measured at 540 nm. The degree of inhibition of enzyme activity was calculated by the following equation.

α-amylase inhibitory activity (%) = [1- (absorbance of sample / absorbance of control)] × 100

Inhibitory activity of fermented red ginseng and Chinese herbal medicines on α-glucosidase and α-amylase enzymes is shown in Table 1.

The inhibitory activity of α-glucosidase of fermented red ginseng supplemented with medicinal herbs was higher than acarbose, a type 2 diabetes treatment, and the inhibitory activity against α-glucosidase was significantly similar to that of acarbose. Fermented red ginseng was confirmed as a post-prandial blood sugar improving agent.

Sample (2 mg / mL) α-glucosidase inhibitory activity (%) α-amylase inhibitory activity (%) Akabozu 61.29 66.02 Fermented Red Ginseng 13.06 58.04 Fermented Red Ginseng with Herbal Medicine 74.79 52.01

Experimental Example 2 Changes in Blood Glucose Levels of Fermented Red Ginseng and Herbal Supplements

In order to confirm the effect of fermented red ginseng (FRG) and medicinal plants on improving blood glucose level, fermented and concentrated according to the above production method, concentrated and freeze-dried, and then powdered and stored at -20 ℃. It was used for the experiment.

Experimental animals were tested by purchasing Sprague-Dawley male rats (orient bio) weighing 180 ± 10 g. The environment of the breeding room was kept constant at a temperature of 23 ± 2 ℃, a humidity of 60 ± 5%, and a contrast cycle of 12 hours, and the experiment was conducted for 3 weeks after being fully supplied with rat solid feed and water for 1 week.

Rats who were acclimated for 1 week were intraperitoneally administered saline in normal group, and streptozosin (STZ, 60mg / kg bw) was intraperitoneally administered in other groups except normal group. After 48 hours, blood glucose was measured and confirmed in diabetes. In the case of the sample administration group, each sample was orally administered at a predetermined time every day for three weeks. These samples were each dissolved in distilled water and administered at a concentration of 200 mg / kg, and were fed with sufficient supply of solid feed and water.

The dietary intake was measured by subtracting the dietary amount by measuring the remaining amount of diet once every three days, and the weight was measured at a certain time every week. In addition, in order to observe the change in blood glucose during the breeding period, after fasting for more than 12 hours once a week, blood from the tail vein was collected and measured with a blood glucose meter (ACCU-CHEK Sensor, Germany).

As a result of measuring fermentation red ginseng and medicinal plant added fermented red ginseng for 3 weeks, the results of blood glucose change were as shown in Table 2. It was confirmed that blood glucose was significantly reduced at 3 weeks after diabetic rats, and the effect of reducing red blood sugar was higher than that of fermented red ginseng.

Changes in Plasma Glucose in Diabetic Rats (mg / dL) 1 week 2 weeks 3 weeks Normal rat 72.0 ± 8.1 65.1 ± 7.2 68.0 ± 7.4
Diabetic Rats 424.0 ± 18.5 400.5 ± 14.8 321.1 ± 18.1
Fermented Red Ginseng 276.1 ± 13.2 321.0 ± 13.7 204.2 ± 13.1
Fermented Red Ginseng with Herbal Medicine 244.1 ± 11.1 212.2 ± 10.8 176.1 ± 14.1

Experimental Example 3. Composition and Sensory Evaluation of Fermented Red Ginseng Beverage

The mixing ratios used for the sensory evaluation using the respective materials are shown in Table 3 below.

In addition, the results of the sensory evaluation are shown in Table 4.

Beverage composition compounding ratio (%) Product Name No. 835 No. 127 No. 493 No. 931 No. 771 Fermented Red Ginseng Extract with Herbal Medicine
(Brix32) 3 3 3 3 3 Fermented Red Ginseng Extract
(Brix34) 6 6.2 6.5 6.5 6.5 Barn Tree Concentrate
(Brix50) 2.0 4.4 3.0 3.5 4.0 Cheongung Concentrate
(Brix50) 4 3.6 3.2 3.0 2.8 Cordyceps Sinensis Concentrate
(Brix50) 4.5 4.2 3.8 3.4 3.0 Ssanghwa Concentrate
(Brix50) 5 4.2 3.3 3.0 2.7 Ganoderma lucidum concentrate
(Brix50) 3.4 3.9 3.0 2.7 2.4 Licorice Concentrate
(Brix50) 3.4 3.7 4.2 4.5 5 Vitamin C 0.007 0.007 0.007 0.007 0.007 Hanhan extract 0.005 0.005 0.005 0.005 0.005 Complex Golden Extract 0.05 0.05 0.05 0.05 0.05 Polydextrose
(90% or more of the polymer) 1.7 1.7 1.7 1.7 1.7 Citric acid 0.04 0.04 0.04 0.04 0.04 Grapefruit Seed Extract 0.08 0.08 0.06 0.06 0.08 Purified water Add to 100 Add to 100 Add to 100 Add to 100 Add to 100

The sensory evaluation of each beverage composition was conducted in five categories: color, appearance, taste, flavor, and overall symbol. The best 5 points, good 4 points, normal 3 points, bad 2 points, and very bad It calculated as one point.

 No. In the sensory evaluation, the beverage with the 127th composition showed the highest overall acceptability.

Sensory evaluation results color Appearance flavor zest Comprehensive likelihood No.835 (1) 3 3.4 3.3 3.1 3.3 No.127 (2) 3.5 3.9 4.4 4.3 4.5 No.493 (3) 3.4 3.5 3.1 3.5 3.7 No.931 (4) 3.6 3.5 3.7 4.0 3.4 No.771 (5) 3.3 3.3 3.0 3.5 3.0

 1 is a process diagram illustrating a method for preparing a fermented red ginseng concentrate and a medicinal herb added fermented red ginseng concentrate according to an embodiment of the present invention.

Claims (3)

Fermentation and concentration by adding Lactobacillus fermentum NUC-C1 KCCM10929P to red ginseng ( Red Genseng ) solution to obtain fermented red ginseng concentrate; Fermented and concentrated extracts of red ginseng, mulberry leaves, Mori folium , Moris alba L. , Angelica, Angelica, Poria cocos Wolf and Araliae Cortex with Lactobacillus fermentum NUC-C1 KCCM10929P To obtain a fermented red ginseng concentrate mixed with herbs; And The fermented red ginseng concentrate and fermented red ginseng concentrate by mixing the fermented red ginseng concentrate, characterized in that for producing a fermented red ginseng beverage, diabetes prevention or post-prandial blood sugar lowering red ginseng beverage production method. Lactic acid bacteria fermentation of red ginseng, and lactic acid bacteria fermentation of extracts of red ginseng, mulberry leaves ( Mori folium ), Morus alba L. , Angelicae, Poria cocos Wolf and Araliae Cortex To prevent, diabetes or postprandial blood sugar lowering composition for fermented red ginseng drink. The method according to claim 2, the extract of the larvae, Cheongung extract, Cordyceps sinensis extract, Ssanghwa extract, ganoderma lucidum extract, licorice extract, barley fruit extract, complex golden extract, citric acid, vitamin C, grapefruit seed extract, polydextrose (polymer 90% And) further comprises purified water, fermented red ginseng beverage composition.

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