KR20110080470A - Health food composition for immune enhancement and antioxidant containing extract of red ginseng and fermented extract of herbs - Google Patents
Health food composition for immune enhancement and antioxidant containing extract of red ginseng and fermented extract of herbs Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/127—Antibiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2250/00—Food ingredients
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Abstract
Description
본 발명은 건강식품 조성물에 관한 것으로, 보다 상세하게는 홍삼 추출물 및 약초 발효물을 함유하고, 면역 증강 또는 항산화 효과를 갖는 건강식품 조성물에 관한 것이다.
The present invention relates to a health food composition, and more particularly, to a health food composition containing red ginseng extract and herbal fermented product, and having an immune enhancing or antioxidant effect.
다양한 약초가 사람 면역계에 미치는 유리한 작용을 갖고 있는 것으로 알려져 있다. 예를 들면, 드린국화꽃(Echinacea Purpurea) 및 에키나세아(Echinacea Angustifolia)는 T-세포 활성을 자극시키는 것으로 알려져 있다. 자운영속 멤브라나시어스(Astragulas Membranaceous)는 마우스에서 인터페론 및 면역 글로불린 A와 면역 글로불린 G(IgA와 IgG)의 생성을 자극할 수 있는 것으로 알려져 있다. Various herbs are known to have beneficial effects on the human immune system. For example, Echinacea Purpurea and Echinacea Angustifolia are known to stimulate T-cell activity. Astragulas Membranaceous is known to be able to stimulate the production of interferon and immunoglobulin A and immunoglobulin G (IgA and IgG) in mice.
그러나 인체에서 실질적인 면역 증강 효과를 제공할 수 있는 약초 추출물은 현재까지 알려져 있지 않다. 따라서, 면역을 증강시킬 수 있는 약초 추출물의 제조방법 및 약초 추출물을 함유하는 건강식품 조성물의 제공이 요구된다.
However, there is no known herbal extract that can provide a substantial immune enhancing effect in the human body. Therefore, there is a need for a method of preparing herbal extracts that can enhance immunity and the provision of health food compositions containing herbal extracts.
본 발명자들은 면역을 증강시키는 효과가 뛰어난 물질을 찾기 위해 연구를 거듭한 결과, 다양한 약초들 중 적어도 하나의 추출물을 을 발효한 약초 발효물과 홍삼 추출물을 함께 사용할 경우 면역 증강 및 항산화에 우수한 효능을 나타냄을 발견하였다.The present inventors have conducted research to find an excellent substance to enhance immunity, and as a result, when using a fermented herb and red ginseng extract fermented at least one extract of various herbs, it has an excellent effect on immune enhancement and antioxidant. Found.
따라서, 본 발명의 목적은 홍삼 추출물 및 약초 발효물을 함유하여 인체에 안전하면서 면역 증강 효과 및 항산화 효과가 우수한 건강식품 조성물을 제공하는 것이다.
Therefore, it is an object of the present invention to provide a health food composition containing red ginseng extract and herbal fermented product, which is safe for the human body and has an excellent immune enhancing effect and an antioxidant effect.
본 발명의 목적은 홍삼 추출물 및 약초 발효물을 함유하는 건강식품 조성물을 제공하는 것이다.An object of the present invention is to provide a health food composition containing red ginseng extract and herbal fermented products.
본 발명의 다른 목적은 상기한 바와 같은 조성물을 포함하는 면역 증강제를 제공하는 것이다.Another object of the present invention is to provide an immune enhancer comprising the composition as described above.
본 발명의 또 다른 목적은 상기한 바와 같은 조성물을 포함하는 항산화제를 제공하는 것이다.Another object of the present invention is to provide an antioxidant comprising the composition as described above.
본 발명의 또 다른 목적은 상기한 바와 같은 조성물의 제조 방법을 제공하는 것이다.
Another object of the present invention is to provide a method for producing the composition as described above.
본 발명에 의해 제공되는 건강식품 조성물은 홍삼 특유의 생리 활성 성분을 추출한 추출물을 함유하는 동시에, 발효와 숙성 과정을 거치면서 약초가 가지고 있는 유용한 물질들을 인체에 흡수되기 좋은 형태로 전환시킨 발효물을 함유함으로써 면역 증강 및 항산화 효과가 뛰어나고 피로 개선 효과가 높으며, 특히 장내 면역 기능을 개선함으로써 장 기능, 위장병, 변비, 위궤양, 위염 및 위암 증상을 개선시킬 수 있다. 본 발명의 약초 발효물은 식물 속에 포함되어 있던 생리 활성 성분이 유리되어 활성화되고 식물들이 가지고 있던 셀룰로오즈 등이 분해되고 유기산들이 다량으로 생성되며 당류가 분해되어 포도당과 과당과 같은 단당류로 전환됨으로써 자연스럽게 신맛과 단맛이 조화를 이루게 되고 약초 특유의 향이 담겨 있어 깊고 부드러운 맛을 냄으로써 기호성이 증진된다.
The health food composition provided by the present invention contains an extract extracted from the unique bioactive components of red ginseng, and at the same time fermented product which converts useful substances possessed by the medicinal herb into a form that is easily absorbed by the human body during the fermentation and ripening process. It is effective in enhancing immune and anti-oxidant effects and in improving fatigue, and in particular, by improving intestinal immune function, it is possible to improve symptoms of intestinal function, gastrointestinal disease, constipation, gastric ulcer, gastritis and gastric cancer. The herbal fermented product of the present invention is naturally sour because the physiologically active ingredients contained in the plant are released and activated, the celluloses of plants, etc. are decomposed, organic acids are produced in a large amount, and the sugars are decomposed and converted into monosaccharides such as glucose and fructose. And sweet taste is harmonious and contains the unique aroma of herbs to enhance the palatability by giving a deep and mellow taste.
도 1은 본 발명에 따른 초고압 홍삼 추출물 및 약초 발효물의 장관 면역계 활성을 통한 골수세포 증식 효과를 나타내는 그래프 및 사진이다.
도 2는 본 발명에 따른 초고압 홍삼 추출물 및 약초 발효물의 면역세포 증식과정 효과를 나타내는 이미지이다.
도 3은 본 발명에 따른 초고압 홍삼 추출물 및 약초 발효물의 면역 세포 활성화 및 증식 효과를 나타내는 사진이다.
도 4~5는 본 발명에 따른 초고압 홍삼 추출물 및 약초 발효물의 항산화 효과를 나타내는 그래프이다.1 is a graph and photograph showing the effect of myeloid cell proliferation through the intestinal immune system activity of ultra-high pressure red ginseng extract and herbal fermentation according to the present invention.
Figure 2 is an image showing the immune cell proliferation process effect of ultra-high pressure red ginseng extract and herbal fermentation according to the present invention.
Figure 3 is a photograph showing the immune cell activation and proliferation effect of ultra-high pressure red ginseng extract and herbal fermentation according to the present invention.
4 to 5 is a graph showing the antioxidant effect of the ultra-high pressure red ginseng extract and herbal fermentation according to the present invention.
본 발명은 홍삼 추출물을 함유하는 동시에 칡(Pueraria thunbergian), 솔잎(pine needles), 민들레(Taraxacum platycarpum), 뽕잎(mulberry leaves), 더덕(Codonopsis lanceolata), 찔레(Rosa multiflora), 인진쑥(Artemisia capillaries), 도라지(Platycodon grandiflorum), 씀바귀(Ixeris dentata), 참나리 (Lilium tigrinum), 다래나무(Actinidia arguta Planchon), 생강나무(Lindera obtusiloba), 취(fragrant edible wild aster), 달래(Allium monanthum), 고사리(Pteridium aquilnum var. latiusculum), 냉이(Capsella bursapastoris), 마타리(Patrinia scabiosaefolia), 머우(Petasites japonicas), 복분자(Rubus coreanus Miquel), 쑥(Artemisia), 곰취(Ligularia fischeri), 원추리(Hemerocallis), 잔대(Adenophora triphylla var. jaonica), 산딸기(Rubus crataegifolius), 질경이(Plantago asiatica), 돌나물(Sedum sarmentosum), 두릅(Aralia elata), 돌외잎(Gynostemma pentaphyllum), 오이풀(Sanguisorba officinalis), 머루(Vitis coiqnetiae), 미나리(Oenanthe stolonifera), 둥글레(Polygonatum odoratum var. pluriflorum), 나무딸기(Rubus idaeus var. concolor), 망초(Erigeron canadensis), 띠(Imperata cylindrica), 사철쑥 (Artemisia capillaris), 쇠뜨기(Equisetum arvense), 쇠비름(Portulaca oleracea), 쓴박하(Horehound Marrubium vulgare), 고비(Osmunda japonica), 엉겅퀴(Cirsium japonicum var. maackii), 잣나무(Pinus koraiensis), 제비꽃(violet mandshurica), 좁쌀풀(Lysimachia vulgaris var. davurica), 천마(Gastrodia elata), 달맞이꽃(Oenothera odorata), 닭의장풀(Commelina communis), 쥐오줌풀(Valeriana fauriei), 헛개나무(Hovenia dulcis), 엄나무(Kalopanax ricinifolium), 지치(Lithospermum erythrorhizon), 화살나무(winged soindle-tree/Euonymus alatus), 포도(Vitis vinifera), 속단(Phlomis maximowiczii), 개암(Corylus heterophylla var. thunbergii), 국화(Chrysanthemum morifolium), 마디풀(Polygonum aviculare), 양파(Allium cepa), 수영(Rumex acetosa), 며느리배꼽(Persicaria perfoliata), 산돌배나무(Pyrus ussuriensis), 우산나물(Syneilesis palmata), 왕둥글레(Polygonatum robustum (Korsh.) Nakai), 으아리(Clematis mandshurica), 짚신나물(Agrimonia Pilosa), 이질풀(Geranium thunbergii), 삽주(Atractylodes japonica), 고구마줄기(Sweet Potato Stem), 산사자(crab apple), 옥수수수염(corn silk), 구절초(Chrysanthemum zawadshii), 케일(Brassica oleracea var.acephala), 토마토(Lycopersicon esculentum), 오디(mulberry), 고들빼기(Youngia sonchifolia), 마(Dioscorea batatas), 피나무(Tilia amurensis), 꿀풀(Prunella asiatica), 호박(Cucurbita spp.), 매실(Prumus mume), 돌미나리(wild parsley), 갈퀴나물(Vacia amoena), 산초나무(Zanthoxylum schinifolium), 연근(lotus root), 개사철쑥(Artemisia apiacea), 방아풀(Isodon japonicus), 별꽃(Stellaria media), 향유(Elsholtzia ciliata) 및 산수유(Cornus officinalis)로 이루어진 군에서 선택된 1종 이상의 약초의 발효물을 포함하는 건강식품 조성물을 제공한다.The present invention contains red ginseng extract at the same time (Pueraria thunbergian), pine needles (pine needles), dandelion (Taraxacum platycarpum), mulberry leaves (mulberry leaves), codonopsis lanceolata, brier (Rosa multiflora), Artemisia capillaries , Platycodon grandiflorum, Ixeris dentata, Lilium tigrinum, Actinidia arguta Planchon, Lindera obtusiloba, Fragrant edible wild aster, Allium monanthum, Fern Pteridium aquilnum var.latiusculum, Capsella bursapastoris, Matari (Patrinia scabiosaefolia), Peas (Petasites japonicas), Rubus coreanus Miquel, Artemisia, Artemisia, Ligularia fischeri, Helianthus Adenophora triphylla var. Jaonica, Rubus crataegifolius, plantain (Plantago asiatica), Sedum sarmentosum, Aralia elata, Gynostemma pentaphyllum, Cucurbita (Sanguisorba officinalis) Buttercup the stolonifera, Polygonatum odoratum var.pluriflorum, raspberry (Rubus idaeus var. concolor), forget-me-not (Erigeron canadensis), strips (Imperata cylindrica), Artemisia capillaris, horsetail (Equisetum arvense) oleracea), bitter mint (Horehound Marrubium vulgare), fern (Osmunda japonica), thistle (Cirsium japonicum var. maackii, Pinus koraiensis, violet mandshurica, millygrass (Lysimachia vulgaris var.davurica), Gastrodia elata, Oenothera odorata, Communion (Commelina communis), Valerian fauriei Trees (Hovenia dulcis), Kalpanax ricinifolium, Lithospermum erythrorhizon, Arrowwood (winged soindle-tree / Euonymus alatus), Grapes (Vitis vinifera), Phlomis maximowiczii, Hazelnut (Corylus heterophyii) var. Thun , Chrysanthemum morifolium, Polygonum aviculare, Onion (Allium cepa), Swimming (Rumex acetosa), Persicaria perfoliata, Pyrus ussuriensis, Syneilesis palmata, Polygonatum (Polygonatum) robustum (Korsh.) Nakai, Clematis mandshurica, Agrimonia Pilosa, Geranium thunbergii, Atractylodes japonica, Sweet Potato Stem, Crab apple, Corn beard corn silk, Chrysanthem um zawadshii, kale (Brassica oleracea var.acephala), tomato (Lycopersicon esculentum), mulberry (mulberry), youngia sonchifolia, dioscorea batatas, Tilia amurensis, prunella asiatica, pumpkin (prunella asiatica) Cucurbita spp., Plumus mume, wild parsley, Racia amoena, Zanthoxylum schinifolium, Lotus root, Artemisia apiacea, Isodon japonicus It provides a health food composition comprising a fermentation of one or more herbs selected from the group consisting of, stellar (Stellaria media), fragrance oil (Elsholtzia ciliata) and cornus officinalis (Cornus officinalis).
이하, 본 발명을 보다 상세히 설명한다.
Hereinafter, the present invention will be described in more detail.
본 발명의 유효성분인 홍삼(red ginseng)은 생인삼(수삼)을 수증기 또는 기타 방법으로 쪄서 익혀 건조한 것으로, 수삼을 찐 후 건조과정에서 갈색화 반응, 즉 갈변반응이 일어나 담황갈색~적갈색을 띄게 된다. 인삼의 여러 가지 종류 중에서도 홍삼이 백삼보다 우수한 효능을 나타내는 부분이 알려져 있다. 노화억제와 관련된 지질과산화 억제 및 항산화 활성(Matsunage, H. et al, Cancer Chemother Pharmacol. 33, 291-297.1994., Kim, S. et al, J. Korean Agricultural Chemical Society. 24. 161-166. 1981.), 알코올 해독 관련 효소 활성에 미치는 효과(Shin, M. Korean J. Ginseng Sci. 1. 59-78. 1976.) 등에서 홍삼은 백삼보다 뛰어난 효능을 나타내는 것으로 보고되었다.Red ginseng (red ginseng) of the present invention is steamed and dried by steaming raw ginseng (red ginseng) by steam or other methods, and after drying steamed ginseng, a browning reaction, that is, browning reaction, becomes pale yellowish brown to reddish brown. . Among various kinds of ginseng, red ginseng is known to show better efficacy than white ginseng. Lipid Peroxidation Inhibition and Antioxidant Activity Associated with Anti-Aging (Matsunage, H. et al, Cancer Chemother Pharmacol. 33, 291-297.1994., Kim, S. et al, J. Korean Agricultural Chemical Society. 24. 161-166. 1981 .), And the effects on alcohol detoxification-related enzyme activity (Shin, M. Korean J. Ginseng Sci. 1. 59-78. 1976.), red ginseng has been reported to be more effective than white ginseng.
본 발명의 홍삼 추출물은 초고압 처리되어 추출될 수 있다. 초고압 추출될 경우에는 홍삼 특유의 생리 활성 성분을 보다 효율적으로 추출할 수 있다.Red ginseng extract of the present invention can be extracted by ultra-high pressure treatment. When ultra-high pressure extraction, the unique bioactive components of red ginseng can be extracted more efficiently.
본 발명의 홍삼 추출물은 당업계의 통상적인 방법에 의해 수득될 수 있으며, 그 방법은 특별히 한정되지 않는다. 예를 들면, 0∼4℃의 온도로 저장되어 있는 홍삼을 선별하는 선별공정, 상기 선별공정에서 선별된 홍삼의 외부에 묻어있는 이물질 및 일부 미생물과 농약성분을 제거하기 위한 텀블러기계 세척공정, 상기 텀블러기계 세척공정을 거친 홍삼의 수분 함량이 70∼75% 되도록 냉풍 건조하는 건조공정, 상기 건조공정에서 건조된 홍삼을 진공 포장하는 공정, 및 상기 진공 포장된 홍삼을 100~400MPa, 30초~90분, 0~25℃ 조건하에서 처리하는 저온 초고압 처리공정으로 초고압 홍삼 추출물을 얻을 수 있다. Red ginseng extract of the present invention can be obtained by a conventional method in the art, the method is not particularly limited. For example, a screening process for screening red ginseng stored at a temperature of 0 ~ 4 ℃, a tumbler machine washing process for removing foreign matter and some microorganisms and pesticides on the outside of the red ginseng selected in the screening process, the Drying process of cold air drying so that the water content of the red ginseng, which has undergone the tumbler washing process, is 70-75%, vacuum packing the red ginseng dried in the drying process, and 100-400 MPa of the vacuum-packed red ginseng, 30 seconds ~ 90 Minute, ultra-high pressure red ginseng extract can be obtained by a low temperature ultra-high pressure treatment process under the conditions of 0 ~ 25 ℃.
본 발명의 홍삼 추출물은 조성물 총 중량에 대하여 5~70중량%로 함유된다. 이는 5중량% 미만이면 그 효과가 미미하고, 70중량%를 초과하면 약초 발효물과의 시너지 효능이 반감하기 때문이다.Red ginseng extract of the present invention is contained in 5 to 70% by weight based on the total weight of the composition. This is because the effect is insignificant when less than 5% by weight, and the synergistic effect with the herbal fermentation is reduced by more than 70% by weight.
본 발명의 약초 발효물은 칡(Pueraria thunbergian), 솔잎(pine needles), 민들레(Taraxacum platycarpum), 뽕잎(mulberry leaves), 더덕(Codonopsis lanceolata), 찔레(Rosa multiflora), 인진쑥(Artemisia capillaries), 도라지(Platycodon grandiflorum), 씀바귀(Ixeris dentata), 참나리(Lilium tigrinum), 다래나무(Actinidia arguta Planchon), 생강나무(Lindera obtusiloba), 취(fragrant edible wild aster), 달래(Allium monanthum), 고사리(Pteridium aquilnum var. latiusculum), 냉이(Capsella bursapastoris), 마타리(Patrinia scabiosaefolia), 머우(Petasites japonicas), 복분자(Rubus coreanus Miquel), 쑥(Artemisia), 곰취(Ligularia fischeri), 원추리(Hemerocallis), 잔대(Adenophora triphylla var. jaonica), 산딸기(Rubus crataegifolius), 질경이(Plantago asiatica), 돌나물(Sedum sarmentosum), 두릅(Aralia elata), 돌외잎(Gynostemma pentaphyllum), 오이풀(Sanguisorba officinalis), 머루(Vitis coiqnetiae), 미나리(Oenanthe stolonifera), 둥글레(Polygonatum odoratum var. pluriflorum), 나무딸기(Rubus idaeus var. concolor), 망초(Erigeron canadensis), 띠(Imperata cylindrica), 사철쑥 (Artemisia capillaris), 쇠뜨기(Equisetum arvense), 쇠비름(Portulaca oleracea), 쓴박하(Horehound Marrubium vulgare), 고비(Osmunda japonica), 엉겅퀴(Cirsium japonicum var. maackii), 잣나무(Pinus koraiensis), 제비꽃(violet mandshurica), 좁쌀풀(Lysimachia vulgaris var. davurica), 천마(Gastrodia elata), 달맞이꽃(Oenothera odorata), 닭의장풀(Commelina communis), 쥐오줌풀(Valeriana fauriei), 헛개나무(Hovenia dulcis), 엄나무(Kalopanax ricinifolium), 지치(Lithospermum erythrorhizon), 화살나무(winged soindle-tree/Euonymus alatus), 포도(Vitis vinifera), 속단(Phlomis maximowiczii), 개암(Corylus heterophylla var. thunbergii), 국화(Chrysanthemum morifolium), 마디풀(Polygonum aviculare), 양파(Allium cepa), 수영(Rumex acetosa), 며느리배꼽(Persicaria perfoliata), 산돌배나무(Pyrus ussuriensis), 우산나물(Syneilesis palmata), 왕둥글레(Polygonatum robustum (Korsh.) Nakai), 으아리(Clematis mandshurica), 짚신나물(Agrimonia Pilosa), 이질풀(Geranium thunbergii), 삽주(Atractylodes japonica), 고구마줄기(Sweet Potato Stem), 산사자(crab apple), 옥수수수염(corn silk), 구절초(Chrysanthemum zawadshii), 케일(Brassica oleracea var.acephala), 토마토(Lycopersicon esculentum), 오디(mulberry), 고들빼기(Youngia sonchifolia), 마(Dioscorea batatas), 피나무(Tilia amurensis), 꿀풀(Prunella asiatica), 호박(Cucurbita spp.), 매실(Prumus mume), 돌미나리(wild parsley), 갈퀴나물(Vacia amoena), 산초나무(Zanthoxylum schinifolium), 연근(lotus root), 개사철쑥(Artemisia apiacea), 방아풀(Isodon japonicus), 별꽃(Stellaria media), 향유(Elsholtzia ciliata) 및 산수유(Cornus officinalis)로 이루어진 군에서 선택된 1종 이상의 약초의 발효물을 포함한다.Herbal fermentation product of the present invention is Pueraria thunbergian, pine needles (pine needles), dandelion (Taraxacum platycarpum), mulberry leaves (mulberry leaves), Codonopsis lanceolata, brier (Rosa multiflora), Artemisia capillaries, bellflower (Platycodon grandiflorum), Ixeris dentata, Lilium tigrinum, Actinidia arguta Planchon, Lindera obtusiloba, Fragrant edible wild aster, Allium monanthum, Fernnum (Pteridium aquilnum) var.latiusculum, capsella bursapastoris, matari (Patrinia scabiosaefolia), beetroot (Petasites japonicas), Bokbunja (Rubus coreanus Miquel), mugwort (Artemisia), Ligularia fischeri, cone (Hemerocallisdenoa), cup var. jaonica, Rubus crataegifolius, Plantago asiatica, Sedum sarmentosum, Aralia elata, Gynostemma pentaphyllum, Sanguisorba officinalis, Vitis coiqnetiae Oenanthe stolonifera), round Lego (Polygonatum odoratum var.pluriflorum), raspberry (Rubus idaeus var. Concolor), forget-me-not (Erigeron canadensis), imperial cylindrica, Artemisia capillaris, Equisetum arvense, purslane (Portulaca oleracea) Peppermint (Horehound Marrubium vulgare), fern (Osmunda japonica), thistle (Cirsium japonicum var. maackii, Pinus koraiensis, violet mandshurica, millygrass (Lysimachia vulgaris var.davurica), Gastrodia elata, Oenothera odorata, Commendus (Commelina communis), Valerian fauriei Trees (Hovenia dulcis), Kalpanax ricinifolium, Lithospermum erythrorhizon, Arrowwood (winged soindle-tree / Euonymus alatus), Grapes (Vitis vinifera), Phlomis maximowiczii, Hazelnut (Corylus heterophyii) var. Thun , Chrysanthemum morifolium, Polygonum aviculare, Onion (Allium cepa), Swimming (Rumex acetosa), Persicaria perfoliata, Pyrus ussuriensis, Syneilesis palmata, Polygonatum (Polygonatum) robustum (Korsh.) Nakai, Clematis mandshurica, Agrimonia Pilosa, Geranium thunbergii, Atractylodes japonica, Sweet Potato Stem, Crab apple, Corn beard corn silk, Chrysanthem um zawadshii, kale (Brassica oleracea var.acephala), tomato (Lycopersicon esculentum), mulberry (mulberry), youngia sonchifolia, dioscorea batatas, Tilia amurensis, prunella asiatica, pumpkin (prunella asiatica) Cucurbita spp., Plumus mume, wild parsley, Racia amoena, Zanthoxylum schinifolium, Lotus root, Artemisia apiacea, Isodon japonicus , Fermentation products of at least one herb selected from the group consisting of Stellaria media, Elsholtzia ciliata and Cornus officinalis.
본 발명의 약초 발효물은 2년 이상, 보다 바람직하게는 3년 내지 6년 발효된것일 수 있다.Herbal fermentation of the present invention may be more than two years, more preferably three to six years.
본 발명의 약초 발효물은 조성물 총 중량에 대하여 5~70중량%로 함유된다. 이는 5중량% 미만이면 그 효과가 미미하고, 70중량%를 초과하면 홍삼 추출물과의 시너지 효능이 감소하기 때문이다.Herbal fermentation product of the present invention is contained in 5 to 70% by weight based on the total weight of the composition. This is because the effect is insignificant if less than 5% by weight, and synergistic effect with the red ginseng extract is reduced if it exceeds 70% by weight.
본 발명의 홍삼 추출물 및 약초 발효물은 0.05:0.95~0.95:0.05의 중량비로 조성물에 함유된다. 이는 0.05:0.95 미만이거나, 0.95:0.05를 초과하면 유효성분들의 시너지 효능이 감소하기 때문이다.The red ginseng extract and the herbal fermented product of the present invention are contained in the composition in a weight ratio of 0.05: 0.95-0.95: 0.05. This is because less than 0.05: 0.95 or more than 0.95: 0.05, the synergistic efficacy of the active ingredients is reduced.
본 발명의 홍삼 추출물 및 약초 발효물을 함유하는 조성물은 면역 증강 및 항산화 효과가 뛰어나기 때문에 면역 증강제 또는 항산화제로 유용하게 사용될 수 있다.The composition containing the red ginseng extract and the herbal fermented product of the present invention can be usefully used as an immune enhancer or antioxidant because of its excellent immune and antioxidant effects.
본 발명의 건강식품 조성물은 상기 유효 성분 외에도 필요에 따라 부형제, 당류, 향료, 색소, 유지류, 단백질 등을 적의 함유할 수 있다.The health food composition of the present invention may optionally contain excipients, sugars, flavorings, pigments, fats and oils, proteins, and the like, in addition to the active ingredients.
본 발명의 건강식품 조성물의 제형은 특별히 제한되지 않으며, 구체적인 예를 들면 분말, 과립, 캡슐, 페이스트 또는 음료 등으로 제형화될 수 있다.The formulation of the health food composition of the present invention is not particularly limited, and may be formulated into specific examples, for example, powders, granules, capsules, pastes or beverages.
본 발명에 따른 홍삼 추출물 및 약초 발효물을 함유하는 건강식품 조성물의 제조방법은Method for producing a health food composition containing red ginseng extract and herbal fermented products according to the present invention
a) 칡(Pueraria thunbergian), 솔잎(pine needles), 민들레(Taraxacum platycarpum), 뽕잎(mulberry leaves), 더덕(Codonopsis lanceolata), 찔레(Rosa multiflora), 인진쑥(Artemisia capillaries), 도라지(Platycodon grandiflorum), 씀바귀(Ixeris dentata), 참나리 (Lilium tigrinum), 다래나무(Actinidia arguta Planchon), 생강나무(Lindera obtusiloba), 취(fragrant edible wild aster), 달래(Allium monanthum), 고사리(Pteridium aquilnum var. latiusculum), 냉이(Capsella bursapastoris), 마타리(Patrinia scabiosaefolia), 머우(Petasites japonicas), 복분자(Rubus coreanus Miquel), 쑥(Artemisia), 곰취(Ligularia fischeri), 원추리(Hemerocallis), 잔대(Adenophora triphylla var. jaonica), 산딸기(Rubus crataegifolius), 질경이(Plantago asiatica), 돌나물(Sedum sarmentosum), 두릅(Aralia elata), 돌외잎(Gynostemma pentaphyllum), 오이풀(Sanguisorba officinalis), 머루(Vitis coiqnetiae), 미나리(Oenanthe stolonifera), 둥글레(Polygonatum odoratum var. pluriflorum), 나무딸기(Rubus idaeus var. concolor), 망초(Erigeron canadensis), 띠(Imperata cylindrica), 사철쑥 (Artemisia capillaris), 쇠뜨기(Equisetum arvense), 쇠비름(Portulaca oleracea), 쓴박하(Horehound Marrubium vulgare), 고비(Osmunda japonica), 엉겅퀴(Cirsium japonicum var. maackii), 잣나무(Pinus koraiensis), 제비꽃(violet mandshurica), 좁쌀풀(Lysimachia vulgaris var. davurica), 천마(Gastrodia elata), 달맞이꽃(Oenothera odorata), 닭의장풀(Commelina communis), 쥐오줌풀(Valeriana fauriei), 헛개나무(Hovenia dulcis), 엄나무(Kalopanax ricinifolium), 지치(Lithospermum erythrorhizon), 화살나무(winged soindle-tree/Euonymus alatus), 포도(Vitis vinifera), 속단(Phlomis maximowiczii), 개암(Corylus heterophylla var. thunbergii), 국화(Chrysanthemum morifolium), 마디풀(Polygonum aviculare), 양파(Allium cepa), 수영(Rumex acetosa), 며느리배꼽(Persicaria perfoliata), 산돌배나무(Pyrus ussuriensis), 우산나물(Syneilesis palmata), 왕둥글레(Polygonatum robustum (Korsh.) Nakai), 으아리(Clematis mandshurica), 짚신나물(Agrimonia Pilosa), 이질풀(Geranium thunbergii), 삽주(Atractylodes japonica), 고구마줄기(Sweet Potato Stem), 산사자(crab apple), 옥수수수염(corn silk), 구절초(Chrysanthemum zawadshii), 케일(Brassica oleracea var.acephala), 토마토(Lycopersicon esculentum), 오디(mulberry), 고들빼기(Youngia sonchifolia), 마(Dioscorea batatas), 피나무(Tilia amurensis), 꿀풀(Prunella asiatica), 호박(Cucurbita spp.), 매실(Prumus mume), 돌미나리(wild parsley), 갈퀴나물(Vacia amoena), 산초나무(Zanthoxylum schinifolium), 연근(lotus root), 개사철쑥(Artemisia apiacea), 방아풀(Isodon japonicus), 별꽃(Stellaria media), 향유(Elsholtzia ciliata) 및 산수유(Cornus officinalis)로 이루어진 군에서 선택된 1종 이상의 약초를 준비하는 단계;a) Pueraria thunbergian, pine needles, dandelion (Taraxacum platycarpum), mulberry leaves, Codonopsis lanceolata, Rosa multiflora, Artemisia capillaries, Platycodon grandiflorum, Ixeris dentata, Lilium tigrinum, Actinidia arguta Planchon, Ginger (Lindera obtusiloba), Fragrant edible wild aster, Allium monanthum, Fern (Pteridium aquilnum var. Latiusculum) Capsella bursapastoris, Matari (Patrinia scabiosaefolia), Mud (Petasites japonicas), Rubus coreanus Miquel, Artemisia, Ligularia fischeri, Hemerocallis, jab (Adenophora tripalla var. Raspberry (Rubus crataegifolius), Plantain (Plantago asiatica), Sedum (Sedum sarmentosum), Aralia elata, Glyostemma pentaphyllum, Cucumber (Sanguisorba officinalis), Murus (Vitis coiqnetiae), Minari stolon oleifera (Polygonatum odoratum var. pluriflorum, raspberry (Rubus idaeus var.concolor), forget-me-not (Erigeron canadensis), bandage (Imperata cylindrica), Artemisia capillaris, Purslane (Equisetum arvense), Purslane (Portulaca oleracea), Bitter Mint (Horvulgare Marrubie) , Fern (Osmunda japonica), thistle (Cirsium japonicum var. maackii, Pinus koraiensis, violet mandshurica, millygrass (Lysimachia vulgaris var.davurica), Gastrodia elata, Oenothera odorata, Communion (Commelina communis), Valerian fauriei Trees (Hovenia dulcis), Kalpanax ricinifolium, Lithospermum erythrorhizon, Arrowwood (winged soindle-tree / Euonymus alatus), Grapes (Vitis vinifera), Phlomis maximowiczii, Hazelnut (Corylus heterophyii) var. Thun , Chrysanthemum morifolium, Polygonum aviculare, Onion (Allium cepa), Swimming (Rumex acetosa), Persicaria perfoliata, Pyrus ussuriensis, Syneilesis palmata, Polygonatum (Polygonatum) robustum (Korsh.) Nakai, Clematis mandshurica, Agrimonia Pilosa, Geranium thunbergii, Atractylodes japonica, Sweet Potato Stem, Crab apple, Corn beard corn silk, Chrysanthem um zawadshii, kale (Brassica oleracea var.acephala), tomato (Lycopersicon esculentum), mulberry (mulberry), youngia sonchifolia, dioscorea batatas, Tilia amurensis, prunella asiatica, pumpkin (prunella asiatica) Cucurbita spp., Plumus mume, wild parsley, Racia amoena, Zanthoxylum schinifolium, Lotus root, Artemisia apiacea, Isodon japonicus Preparing at least one herb selected from the group consisting of Stellaria media, Elsholtzia ciliata, and Cornus officinalis;
b) 상기 약초들을 당처리하여 발효시키는 단계; 및b) sugaring and treating the herbs; And
c) 상기 발효물을 홍삼 추출물과 혼합하는 단계를 포함한다.c) mixing the fermented product with red ginseng extract.
이하, 본 발명에 따른 약초 발효물의 제조방법을 단계별로 보다 구체적으로 설명한다.
Hereinafter, the method for producing a herbal fermented product according to the present invention will be described in more detail step by step.
a) 약초를 준비하는 단계;a) preparing a herb;
해발 700m 이상의 강원도 깊은 산 속에서 자생하는 식물을 원료로 한다. 700m의 산속에 자리잡은 원료 생산지는 주변이 산에 둘러싸여 있어 공기의 흐름이 좋고 청정한 지하수가 흘러 음이온을 풍부하게 포함하고 있는 토양을 가지고 있는 지역으로서, 주변의 농가와 떨어져 있어 농약과 화학비료의 오염으로부터 자유로운 곳에서 자라난 원료를 채취하여 사용한다.Gangwon-do, which is 700 meters above sea level, is made of plants that grow wild in deep mountains. Located in the mountains of 700m, the raw material production area is surrounded by mountains, which has good airflow and clean groundwater, which contains soil rich in negative ions.It is far from the surrounding farms, contaminating pesticides and chemical fertilizers. Collect and use raw materials grown in free places.
봄, 여름, 가을 년간 3회에 거쳐 사용되는 약초의 특성에 맞추어 가장 생명력이 있는 상태에서 재료를 엄선한다. 어린 순을 사용하는 원료는 봄에 채취되어 사용되고, 힘찬 힘을 상징하는 잎과 줄기를 사용하는 약초는 여름에, 열매를 사용하는 원료는 양분을 가장 많이 머금고 있는 가을에 채취된다.In the spring, summer, and autumn, the ingredients are selected in the most vital state in accordance with the characteristics of the herbs used three times a year. Raw materials using young sprouts are harvested in spring, herbs using leaves and stems symbolizing strong power are harvested in summer, and raw materials using fruits are harvested in autumn with the most nutrients.
청정지역에서 채취된 약초를 청정 지하수를 이용하여 세척하고 적당한 크기로 절단하여 준비한다. 식물에 따라 효소와 성장 에너지를 많이 포함하고 있는 부분을 그대로 사용한다. 예를 들어, 뿌리를 사용하는 약초의 경우, 잎은 제거하여 발효를 시키지만, 이 경우에도 잎의 밑부분의 성장점이 있는 부분은 제거하지 않는다.Herbs collected in clean areas are washed with clean ground water and cut to size. Depending on the plant, the part containing enzyme and growth energy is used as it is. For example, in the case of herbs using the roots, the leaves are removed and fermented, but in this case, the parts with the growth point at the bottom of the leaves are not removed.
엑기스를 추출하는 것만을 생각하면 수분이 많은 원료를 사용할 경우 양을 늘릴 수 있어 효율면에서는 좋지만, 약초 발효물은 일반 주스와는 달라서 어디까지나 식물의 향기나 유효성분을 엑기스로 추출하고, 천연미생물을 이용해서 발효시키는 것이기 때문에 원료의 선택과 채취, 담금, 발효 단계에서 최대한의 효과를 낼 수 있도록 한다.
If you think about extracting extracts, you can increase the amount if you use juicy raw materials, but it is good in terms of efficiency, but herbal fermented products are different from general juices. As it is fermented by using, it is possible to make the maximum effect in the selection, extraction, soaking and fermentation of raw materials.
b) 상기 약초들을 당처리하여 발효시키는 단계;b) sugaring and treating the herbs;
상기 a)단계에서 준비한 약초들의 약성이 최대로 발휘되는 방식으로 옹기에서 당처리하여 2년 이상, 보다 바람직하게는 3년 내지 5년간 발효시킨다. 어떤 원료는 한 종류만 발효시키기도 하고, 어떤 원료는 서로의 성질과 약성을 보완, 상승시킬 수 있도록 함께 발효시킨다.Sugar treatment in Onggi in a manner that maximizes the weakness of the herbs prepared in step a) is fermented for at least two years, more preferably three to five years. Some ingredients ferment only one type, while others ferment together to complement and elevate each other's properties and weaknesses.
채취된 원료를 옹기에서 백당 또는 흑당과 버무려져 담가진다. 원료와 백당 또는 흑당이 켠켠이 담겨가면서 옹기가 가득차게 되면 위에서 압을 가하여 누르거나 하지 않고 자연 상태로 옹기의 뚜껑을 덮는다.The collected raw materials are mixed with white sugar or brown sugar in pottery. When the raw materials and white sugar or brown sugar are filled with onggi, the pots are covered with their natural state without pressing or pressing them from the top.
약초 추출물의 발효 과정에서 백당 또는 흑당을 사용하고 있으나, 완성된 발효액에는 백당 또는 흑당 성분이 존재하지 않는다. 이는 발효미생물이 가지는 효소의 작용에 의해 단당류인 포도당과 과당으로, 때로는 올리고당류로 분자 변환되기 때문이다. 따라서, 본 발명에서 백당 또는 흑당은 감미료로서 사용되는 것이 아니라 삼투압 작용에 의하여 식물에서 엑기스를 끌어내는 것과 동시에, 독특한 향기와 함께 눈으로 보이지 않는 식물의 생명력을 받아내는 모체로서의 역할을 하게 된다. 또한, 백당 또는 흑당은 식물의 고유의 향기성분을 흡착하여 안정화시키는 역할을 하고, 물 분자를 흡수하기 쉬운 구조를 가지고 있어 발효숙성과정에서 약초의 향기와 특성을 최대한으로 이끌어 낸다.Although white sugar or brown sugar is used in the fermentation process of the herbal extract, there is no white sugar or black sugar component in the finished fermentation broth. This is because the molecular transformation of monosaccharides into glucose and fructose, and sometimes oligosaccharides, is caused by the action of enzymes in fermented microorganisms. Therefore, in the present invention, white sugar or brown sugar is not used as a sweetener, but extracts extract from the plant by osmotic action, and serves as a mother body to receive the vitality of the invisible plant with a unique fragrance. In addition, white sugar or black sugar serves to stabilize and absorb the intrinsic fragrance components of the plant, and has a structure that is easy to absorb water molecules, leading to the maximum scent and characteristics of herbs during fermentation ripening process.
우리 조상들이 사용하여 온 항아리, 즉 옹기는 우리 식생활에서 발효식품을 발효하고 저장하는 용기로 조상 대대로 애용되어 왔으며 우리민족의 정서와 품성에 잘 부합하는 것이다. 예부터 쌀이나 보리, 씨앗 등도 옹기에 넣어두면 다음 해까지 신선하게 보관할 수 있었다. 이는 옹기를 가마 안에 넣고 구울 때, 나무가 타면서 생기는 탄소알갱이가 옹기의 안과 밖을 휘감으면서 방부성 물질을 형성하기 때문이다. 이러한 옹기의 특성을 잘 알고 우리 조상들은 물을 담가놓아 정수의 기능을 하게도 하고, 간장, 된장 등의 발효식품을 저장할 때 잡균의 생성을 막는 방부작용을 이용해 왔다. 한국의 옹기는 미세 다공성 구조를 가짐으로써 높은 수분 및 기체 투과성을 가지고, 옹기벽면에 고정화된 미생물 및 효소 등은 발효와 숙성과정에서 유용 미생물군의 정착 및 발효환경 조성에 긍정적인 기능을 하는 것으로 알려져 있다. 바로 이러한 특성을 이용하여 약초 발효액은 담금과 발효과정을 옹기에서 진행한다. 담금 및 발효에 사용되는 옹기는 발효액을 매년 발효시켰던 유용 미생물군 즉, 유산균과 효모가 옹기내벽의 다공성 구조에 고정화되어 있어 발효의 중요한 근원이 된다.The pot that our ancestors used, or Onggi, has been a favorite of ancestors as a container for fermenting and storing fermented foods in our diet, and it fits well with the sentiment and character of our people. Since ancient times, rice, barley and seeds could be stored freshly until next year. This is because carbon grains produced by burning wood form an antiseptic material when burning ong in the kiln. Knowing the characteristics of these pottery, our ancestors have used the antiseptic effect to soak water and prevent the production of various germs when storing fermented foods such as soy sauce and soybean paste. It is known that Onggi of Korea has a microporous structure, which has high water and gas permeability, and microorganisms and enzymes immobilized on the ong wall have a positive function in the settlement of microorganisms useful in fermentation and maturation and composition of fermentation environment. have. Using these characteristics, herbal fermentation broth proceeds to immersion and fermentation in Onggi. Onggi used for soaking and fermentation is an important source of fermentation because the useful microbial group that fermented the fermentation broth each year, lactic acid bacteria and yeast, is immobilized in the porous structure of the inner wall.
담금 및 발효 단계를 마치고 옹기의 뚜껑을 열면 잔설과 같이 백당 또는 흑당이 남아있는데, 이 상태가 추출이 잘 된 증거이다. 발효된 원료를 여과 헝겊으로 거르고 난 후, 걸러진 액은 옹기에서 1차 숙성 과정을 거친다. 원료 약초의 특성에 따라 2개월 내지 6개월간의 숙성시킨다.After the soaking and fermentation stages, the lid of Onggi is left to leave white sugar or brown sugar like residue, which is evidence of good extraction. After filtering the fermented raw material with a filter cloth, the filtered liquid is subjected to the first aging process in the Onggi. It is aged for 2 to 6 months depending on the characteristics of the raw medicinal herbs.
충분한 숙성과정을 거친 약초 발효액을 최종 숙성 탱크로 옮겨 최종 숙성시킨다. 숙성탱크로 옮기는 시기는 겨울철이어서 온도가 0℃ 부근에서 이루어진다. 각각 고유의 옹기에서 발효 숙성을 거친 약초는 여과포를 거쳐서 숙성탱크에서 혼합된다. 숙성탱크는 지하에 매립되어 15~20℃의 일정한 온도로 일년 동안 유지된다.Herbal fermentation broth after sufficient ripening is transferred to the final aging tank for final aging. The transfer time to the aging tank is winter, so the temperature is around 0 ℃. Herbs that have been fermented and matured in their own pottery are mixed in a aging tank via a filter cloth. The maturation tank is buried underground and maintained for a year at a constant temperature of 15-20 ℃.
숙성탱크 안에서는 다양한 미생물이 생성과 도태를 되풀이해 간다. 처음에 나타나는 것은 유산균으로, 당질을 영양원으로하여 대사물질을 생산하면서 번식하다가, 지나치게 늘어나면 발효과정에서 생선된 유기산에 의하여 살기 어려운 환경으로 변해 결과적으로 사멸한다. 유산균이 사멸한 뒤 다른 유용한 세균들도 생성과 번식을 하면서 최종적으로는 효모균류가 우점을 하게 된다. 이렇게 하여 최종적으로 모든 미생물은 사멸하지만, 각각의 미생물에 의한 발효대사산물은 약초 발효액 안에 남아 있게 된다.In the aging tank, various microorganisms are repeatedly produced and selected. The first to appear is lactic acid bacteria, which grow while producing metabolites using sugar as a nutrient source, and when excessively increased, it becomes an environment in which it is difficult to live by organic acids fished during fermentation and eventually dies. After lactic acid bacteria die, other useful bacteria are also produced and reproduced, and yeast fungi finally dominates. In the end, all the microorganisms are finally killed, but the fermentation metabolites by each microorganism remain in the herbal fermentation broth.
제조된 약초 발효액의 대부분은 원료로서 사용된 백당 또는 흑당이 환원된 포도당과 과당 및 수분이지만, 89종의 자생 약초 고유의 생리활성 물질과 발효과정에서 생성된 각종 유기산과 아미노산 및 미생물에서 유래한 발효대사산물이 풍부하게 포함되어 있다. 또한, 식물은 그 성분적 특징으로 칼륨 등의 이온이 많아서 최종 발효액은 인체의 체액과 같은 이온밸런스를 유지하고 있으며, 식물 및 미생물에서 유래된 각종 효소들에 의하여 고유의 생리활성 물질들이 분자 변환된 형태로 다양하게 존재한다.
Most of the herbal fermentation broth prepared is glucose, fructose and water reduced from white or black sugar used as raw materials, but fermentation derived from 89 kinds of bioactive substances inherent to native herbs and various organic acids, amino acids and microorganisms produced during fermentation. Rich in metabolites In addition, the plant has a lot of ions such as potassium, so that the final fermentation broth maintains the same ion balance as the body fluids of the human body, and the unique bioactive substances are molecularly converted by various enzymes derived from plants and microorganisms. It exists in various forms.
c) 상기 발효물을 홍삼 추출물과 혼합하는 단계c) mixing the fermented product with red ginseng extract
상기 c)의 단계에서 제조한 약초 발효물을 홍삼 추출물과 고루 혼합하여 건강식품을 제조한다.
The fermented herbal medicine prepared in step c) is mixed with red ginseng extract to prepare a health food.
[제형예 1] 연질캅셀제Formulation Example 1 Soft Capsule
홍삼추출물 100mg, 약초 발효물 300mg, L-카르니틴 80mg, 대두유 180mg, 팜유 2mg, 식물성 경화유 8mg, 황납 4mg 및 레시틴 6mg을 혼합하고, 통상의 방법에 따라 1캡슐당 400mg씩 충진하여 연질캅셀을 제조하였다.
Red ginseng extract 100mg, herbal fermented product 300mg, L-carnitine 80mg, soybean oil 180mg, palm oil 2mg, vegetable hardened oil 8mg, beeswax 4mg and lecithin 6mg were mixed and filled with 400mg per capsule according to a conventional method to prepare a soft capsule. .
[제형예 2] 정제Formulation Example 2 Tablet
홍삼추출물 100mg, 약초 발효물 300mg, 갈락토올리고당 200mg, 유당 60mg 및 맥아당 140mg을 혼합하고 유동층 건조기를 이용하여 과립한 후 당 에스테르(sugar ester)를 6mg을 첨가하여 타정기로 타정하여 정제를 제조하였다.Red ginseng extract 100mg, herbal fermented product 300mg, galactooligosaccharide 200mg, lactose 60mg and malt sugar 140mg were mixed and granulated using a fluidized bed dryer, and the sugar ester (sugar ester) was added by tableting with a tableting machine to prepare a tablet.
[제형예 3] 과립제Formulation Example 3 Granules
홍삼추출물 100mg, 약초 발효물 300mg, 무수결정 포도당 250mg 및 전분 550mg을 혼합하고, 유동층 과립기를 사용하여 과립으로 성형한 후 포에 충진하였다.
100 mg of red ginseng extract, 300 mg of herbal fermented products, 250 mg of anhydrous glucose and 550 mg of starch were mixed and molded into granules using a fluidized bed granulator, and then filled into sachets.
[제형예 4] 드링크제[Formulation Example 4] Drinks
홍삼추출물 100mg, 약초 발효물 300mg, 포도당 10g, 구연산 0.6g, 및 액상 올리고당 25g을 혼합한 후 정제수 300㎖를 가하여 각 병에 200㎖씩 충진한다. 병에 충진한 후 130℃ 에서 4∼5 초간 살균하여 음료를 제조하였다.100 mg of red ginseng extract, 300 mg of herbal fermented products, 10 g of glucose, 0.6 g of citric acid, and 25 g of liquid oligosaccharides are mixed, and 300 ml of purified water is added to each bottle and 200 ml is filled. After filling the bottle sterilized for 4 to 5 seconds at 130 ℃ to prepare a beverage.
[제형예 5] 캬라멜 제형Formulation Example 5 Caramel Formulations
홍삼추출물 3g, 약초 발효물 9g, 옥수수 시럽(corn syrup) 1.8g, 탈지우유 0.5g, 대두 레시틴 0.5g, 버터 0.6g, 식물성 경화유 0.4g, 설탕 1.4g, 마가린 0.58g, 및 식염 20mg을 혼합하여 캬라멜 성형을 하였다.
3g red ginseng extract, 9g herbal fermented product, corn syrup 1.8g, skim milk 0.5g, soy lecithin 0.5g, butter 0.6g, vegetable hardened milk 0.4g, sugar 1.4g, margarine 0.58g, and 20mg salt Caramel molding was carried out.
이하, 실시예 및 시험예를 들어 본 발명의 구성 및 작용효과를 보다 구체적으로 설명하지만, 본 발명이 반드시 이들 예로만 한정되는 것은 아니다.
Hereinafter, the structure and effect of the present invention will be described in more detail with reference to Examples and Test Examples, but the present invention is not necessarily limited to these examples.
[제조예 1] 초고압 홍삼 추출물의 제조Preparation Example 1 Preparation of Ultra High Pressure Red Ginseng Extract
0∼4℃의 온도로 저장되어 있는 수삼을 선별하고, 선별된 수삼을 텀블러 기계에 넣고 세척하여 수삼 외부에 묻어있는 이물질 및 일부 미생물과 농약성분을 제거한 후, 수분 함량이 70∼75%가 되도록 냉풍 건조하였다. 이어서 건조된 수삼을 진공 포장하고 3000~5000MPa, 30초~90분, 0~25℃ 조건하에서 초고압 처리한 후 98±2℃에서 2시간 동안 증삼한 후 60℃에서 열풍 건조하여 7~30일간 양건한 후 제조된 홍삼을 물추출하여 초고압 홍삼 추출물을 수득하였다. 초고압 홍삼 추출물 제조에 사용된 수삼은 금산지역에서 구입하여 사용하였다.
The fresh ginseng stored at 0-4 ℃ is sorted, and the selected ginseng is put into a tumbler machine and washed to remove foreign substances, some microorganisms and pesticides from outside the fresh ginseng, and the water content is 70-75%. Cold air dried. Subsequently, the dried ginseng was vacuum-packed, subjected to ultra high pressure under 3000 ~ 5000MPa, 30 seconds ~ 90 minutes, 0 ~ 25 ℃, and then steamed for 2 hours at 98 ± 2 ℃, followed by hot air drying at 60 ℃ for 7 ~ 30 days. The red ginseng was then extracted with water to obtain an ultrahigh pressure red ginseng extract. Fresh ginseng used in the preparation of ultra-high pressure red ginseng extract was purchased from Geumsan area.
[제조예 2] 초고압 홍삼 추출물 및 약초 발효물의 혼합물 제조Preparation Example 2 Preparation of Ultra High Pressure Red Ginseng Extract and Herbal Fermentation Mixture
상기 제조예 1에서 얻은 초고압 홍삼 추출물과 봄들 농장으로부터 구입한 3년 또는 5년 동안 발효된 약초 발효물을 각각 1:3의 중량비로 혼합하여 혼합물을 제조하였다.
The mixture was prepared by mixing the ultra-high pressure red ginseng extract obtained in Preparation Example 1 and the fermented medicinal herb fermented for three or five years from a spring farm, respectively, in a weight ratio of 1: 3.
[제조예 3] 약초 발효물의 제조Preparation Example 3 Preparation of Herbal Fermented Product
청정지역에서 채취한 칡, 솔잎 및 민들레를 청정 지하수를 이용하여 세척하고 적당한 크기로 절단한 후, 옹기에 넣고 백당 또는 흑당과 버무려 담갔다. 이때, 칡, 솔잎 및 민들레와 백당 또는 흑당을 켠켠이 넣고 압을 가하여 누르지 않고 자연 상태로 옹기의 뚜껑을 닫아 발효시켰다. 5년 동안의 발효 과정을 마치고 옹기의 뚜껑을 열어 발효된 원료를 여과 헝겊으로 걸러 칡, 솔잎 및 민들레의 발효물을 수득하였다.
Soil, pine needles and dandelions collected in clean areas were washed with clean ground water, cut into appropriate sizes, and placed in onggi and mixed with white sugar or brown sugar. At this time, 솔, pine needles and dandelion and white sugar or brown sugar is put on and put pressure to ferment by closing the lid of Onggi without pressing. After 5 years of fermentation, the lid of Onggi was opened and the fermented raw material was filtered with a filter cloth to obtain fermented product of the pine needles, pine needles and dandelion.
[시험예 1] 장관 면역계 활성 확인Test Example 1 Confirmation of Intestinal Immune System Activity
상기 제조예 2에서 얻은 초고압 홍삼 추출물과 약초 발효물의 혼합물의 장관 면역계 활성을 확인하기 위하여 골수세포의 증식 효과를 시험하였다. 7주령 C3H/HeN mouse를 경추탈구하여 치하한 후, 복부를 절개하여 소장벽에 붙어있는 Peyer's patch를 떼어내었다. 후에, 10% FBS를 함유한 RPMI 1640 (Gibco BRL, USA) 배지로 옮기고, patch위에 멸균된 금속체 (100 mesh)를 올려놓고 주사기의 고무 부분을 이용하여 조직을 파괴시킴으로써, peyer's patch에서 면역세포를 방출시켰다. 세포 현탁액을 멸균된 금속체 200 mesh를 이용하여 재차 여과한 후 RPMI 1640-FBS 배지로 세척하였다. 세척 후 동일배지로 세포 수를 2.0 x 106 cells/㎖로 조정하여 세포용액을 조제하고, 이를 96 well plate에 180㎕씩 분주하고, 일정 농도의 시료를 20㎕ 첨가하여 37℃, 5% CO2에서 5일간 배양한 후 상등액을 회수하여 골수세포 증식활성 측정용으로 사용하였다. 동일종의 mouse 대퇴부 뼈를 적출하여 주사기 바늘을 이용하여 RPMI 1640을 뼈 속으로 넣어 골수세포를 회수한 후, 위와 같이 여과, 세척하고 세포 농도를 2.5 x 105 cells/㎖로 조정하여 96 well plate에 100㎕씩 분주하였다. 그 후, peyer's patch cell과 시료와 반응시킨 배양 상등액 50㎕와 RPMI 1640 배지 50㎕를 각각 plate에 분주한 다음 37℃, 5% CO2에서 6일간 배양하였다. 골수세포의 증식도 활성 측정은 AlamarBlueTM assay법을 이용하였다. 이는 세포 증식을 정량적으로 측정하는 방법으로서, 세포의 성장에 따라, 전자전달계에서 방출되는 전자에 의해 시약이 환원되어 발색하는 정도를 형광 분석기로 측정하는 방법이다. 골수세포의 배양 종료 18시간 전에 AlamarBlueTM 용액 20㎕를 첨가하여 반응시킨 후에, 형광정도를 excitation 544nm와 emission 590nm에서 형광분석기 (Luminescence spectrophotometer, Perkin Elmer Limited. U.K)로 측정하였다. 장관면역 활성화 정도는 시료 대신 생리 식염수를 사용한 대조군와 시료 처리군의 골수세포의 증식도를 비교하여 측정하였다. 그 결과는 도 1에 나타내었다.In order to confirm the intestinal immune system activity of the mixture of ultra-high pressure red ginseng extract and herbal fermented product obtained in Preparation Example 2, the proliferation effect of bone marrow cells was tested. After 7 weeks of age, C3H / HeN mice were dissected and dissected, and the abdomen was dissected to remove the Peyer's patch on the small intestinal wall. Afterwards, transfer to RPMI 1640 (Gibco BRL, USA) medium containing 10% FBS, place a sterile metal (100 mesh) on the patch and destroy the tissue using the rubber portion of the syringe, thereby immunizing cells in the peyer's patch. Was released. The cell suspension was filtered again using
도 1에서 알 수 있듯이, 초고압 홍삼 추출물 또는 약초 발효물을 각각 단독 처리한 경우 어느 정도 골수세포가 증식되었지만, 본 발명에 따라 초고압 홍삼 추출물 및 약초 발효물을 함께 처리한 경우에는 대조군과 비교하여 약 5~6배 골수 세포의 증식을 증가시킴을 확인할 수 있었다. 특히, 3년간 숙성된 약초 발효물과 비교해볼때, 5년간 최종 숙성된 약초 발효물과 초고압 홍삼 추출물을 처리할 경우 가장 높은 골수세포 증식 효과를 나타냄을 알 수 있었다.As can be seen in Figure 1, when the ultra-high pressure red ginseng extract or herbal fermented products each treated to some extent, but the bone marrow cells proliferated to some extent, when treated with ultra-high pressure red ginseng extract and herbal fermented products according to the present invention compared to the control group It was confirmed that 5 ~ 6 times increased the proliferation of bone marrow cells. In particular, when compared with the herbal fermentation aged for 3 years, it was found that the treatment of herbal fermentation and ultra-high pressure red ginseng extract aged for 5 years shows the highest bone marrow cell proliferation effect.
한편, 5년간 숙성된 약초 발효물과 초고압 홍삼 추출물의 면역계 전체의 기능 조절을 확인하기 위하여, 우선적으로 면역 세포의 증식과정을 Time lapse microscope (Carl Zeiss, cell observer systems)를 이용하여 이미지화 하였다. 쥐의 대식세포 (Mouse macrophage) 세포주 중 하나인 RAW 263.7 세포를 10% FBS를 함유한 Dulbecco's modified eagles medium (DMEM, Gibco BRL, USA) 배지에서 37℃, 5% CO2에서 배양하였다. 세포를 배양 후, 세척하고, 동일배지로 세포 수를 2.0 x 104 cells/㎖로 조정하여 세포용액을 조제하고, 이를 Lab-Tek ll Chambered Coverglass plate (NUNC, USA)에 480㎕씩 분주하고, 일정 농도의 시료를 20㎕ 첨가하여 37℃, 5% CO2 조건의 Time lapse microscope 조건하에서 3일간 배양하며, 증식 정도 측정을 이미지화 측정하여 도 2에 나타내었다.On the other hand, in order to confirm the functional regulation of the whole immune system of herbal fermentation and ultra-high pressure red ginseng extract aged for 5 years, the proliferation of immune cells was first imaged using a time lapse microscope (Carl Zeiss, cell observer systems). RAW 263.7 cells, one of the mouse macrophage cell lines, were cultured at 37 ° C., 5% CO 2 in Dulbecco's modified eagles medium (DMEM, Gibco BRL, USA) medium containing 10% FBS. After culturing the cells, washed, and adjusted the cell number to 2.0 x 10 4 cells / ㎖ with the same medium to prepare a cell solution, and 480 ul divided into Lab-Tek ll Chambered Coverglass plate (NUNC, USA), 20 μl of a certain concentration of the sample was added and incubated for 3 days under a time lapse microscope condition at 37 ° C. and 5% CO 2 , and the degree of proliferation was imaged and measured.
도 2에서 알 수 있듯이, 초고압 홍삼 추출물 또는 약초 발효물을 각각 단독 처리한 경우, 대조군과 비교하여 어느 정도 면역세포가 증식되었지만, 초고압 홍삼 추출물 및 5년간 숙성된 약초 발효물을 함께 처리한 경우에는 대조군과 비교하여 면역세포의 증식이 확연히 증가함을 이미지로 확인할 수 있었다.
As can be seen in Figure 2, when treated with ultra-high pressure red ginseng extract or herbal fermented products alone, immune cells were proliferated to some extent compared to the control, but when treated with ultra-high pressure red ginseng extract and herbal fermented products aged for 5 years Compared with the control group, the proliferation of immune cells was clearly increased by images.
[시험예 2] 면역 세포 활성화 및 증식Test Example 2 Immune Cell Activation and Proliferation
5년간 숙성된 약초 발효물과 초고압 홍삼 추출물의 면역 세포 증식 능력 확인 및 면역 세포 재생, 세포 활성을 확인하기 위하여 cell viability visualization 실험을 진행하였다. 쥐의 대식세포 (Mouse macrophage)인 RAW 263.7 세포를 10% FBS를 함유한 Dulbecco's modified eagles medium (DMEM, Gibco BRL, USA) 배지에서 37℃, 5% CO2에서 배양하여 사용하였다. 세포 배양 후, 동일배지로 세포 수를 1.0 x 104 cells/㎖로 조정하여 세포용액을 조제하고, 이를 8 well Labteck slide (NUNC, USA) 분주하고, 일정 농도의 시료를 20㎕ 첨가하여 37℃, 5% CO2 조건에서 3일간 배양하였다. 후에, Calcein-AM (acetoxymethylester of calcein) 14μM 과 EthD1 (Ethidium homodimer-1) 2μM 이 함유된 시약을 처리하여 37℃ incubator에서 30분간 반응한 다음, Carl Zeiss LSM510 (FITC/CY3 multi track)을 이용하여 세포 활성을 측정하였다. 녹색 발색이 가능한 calcein이 세포막을 통과하여 발색하게 되면 살아있는 세포이며, EthD1이 빨간 발색을 하게 되면 죽은 세포임을 구별하며, 세포의 증식 능력 및 재생 능력을 확인할 수 있는 실험을 진행하였다. 그 결과는 도 3에 나타내었다.Cell viability visualization experiments were conducted to confirm the immune cell proliferation capacity, immune cell regeneration, and cell activity of herbal fermentation and ultra-high pressure red ginseng extracts aged for 5 years. Mouse macrophage RAW 263.7 cells were cultured in Dulbecco's modified eagles medium (DMEM, Gibco BRL, USA) medium containing 10% FBS at 37 ° C. and 5% CO 2 . After cell culture, prepare the cell solution by adjusting the cell number to 1.0 x 10 4 cells / ml with the same medium, dispense 8 well Labteck slide (NUNC, USA), and add 20 µl of a certain concentration of sample to 37 ° C. Incubated for 3 days at 5% CO 2 . After reaction with a reagent containing 14 μM of Calcein-AM (acetoxymethylester of calcein) and 2 μM of EthD1 (Ethidium homodimer-1), the reaction was performed in a 37 ° C. incubator for 30 minutes and then using Carl Zeiss LSM510 (FITC / CY3 multi track). Cell activity was measured. Calcein, which can develop green color, passes through the cell membrane and is a living cell. When EthD1 develops red color, it is classified as a dead cell. An experiment was performed to confirm the proliferation and regeneration ability of the cell. The results are shown in FIG.
도 3에서 알 수 있듯이, 초고압 홍삼 추출물 또는 약초 발효물을 각각 단독 처리한 경우, 대조군과 비교하여 어느 정도 면역세포가 재생 및 새포활성이 증가되는 것이 확인되었으나, 초고압 홍삼 추출물 및 5년간 숙성된 약초 발효물을 함께 처리한 경우에는 대조군과 비교하여 면역세포의 재생 및 세포 활성이 눈에 띄게 활성화 되며 그 증식이 대조군과 비교하여 약 5배 증가함을 확인할 수 있었다.
As can be seen in Figure 3, when the ultra-high pressure red ginseng extract or herbal fermented products, respectively, when treated alone, it was confirmed that the immune cells regeneration and swelling activity to some extent compared to the control, ultra-high pressure red ginseng extract and medicinal herbs aged for 5 years When the fermented products were treated together, the regeneration and cell activity of immune cells were remarkably activated in comparison with the control group, and the proliferation was increased by about five times compared to the control group.
[시험예 3] 항산화 효과 Test Example 3 Antioxidant Effect
상기 제조예 2에서 얻은 초고압 홍삼 추출물과 약초 발효물의 혼합물의 항산화 효과를 확인하기 위하여 DPPH 실험을 실시하였다.DPPH experiment was conducted to confirm the antioxidant effect of the mixture of ultra-high pressure red ginseng extract and herbal fermented product obtained in Preparation Example 2.
에탄올을 용매로 한 DPPH(2,2-Diphenyl-1-picrylhydrazyl) 용액 (100μM)에 초고압 홍삼 추출물, 3년과 5년 숙성된 약초 발효물 또는 이들의 혼합물을 각각 10:1 비율로 넣고 잘 섞어 샘플을 제조하였다. 컨트롤 용액은 용매인 에탄올로 채웠다. 각 시료를 볼텍스로 잘 섞어 준 후 37℃ 에서 30분간 방치 후에 515nM에서 흡광도를 측정하였다. 그 결과는 도 4에 나타내고, 대조군과 비교한 각각의 감소 비율(%)을 계산하여 도 5에 나타내었다. DPPH는 화학적으로 안정화된 수용성 산화제 (프리라디칼, free radical)로서 처음에 보라색 빛깔인데, 산화를 개시시킨 후 측정하고자 하는 샘플에 의해 radical 소거 능력으로 보라색에서 노란색으로 변화하는 것이 항산화 활성을 측정하는 방법이다. Into a ethanol-based DPPH (2,2-Diphenyl-1-picrylhydrazyl) solution (100μM), add ultra-high pressure red ginseng extract, aged herbal fermented for 3 and 5 years, or a mixture of them at a ratio of 10: 1 and mix well. Samples were prepared. The control solution was filled with ethanol, a solvent. After mixing each sample well with vortex, the absorbance was measured at 515 nM after standing for 30 minutes at 37 ℃. The results are shown in FIG. 4 and shown in FIG. 5 by calculating the percentage of each reduction compared to the control. DPPH is a chemically stabilized water-soluble oxidant (free radical) that is initially purple in color, and changes from purple to yellow due to radical scavenging ability by the sample to be measured after oxidation has been measured. to be.
도 4~5에서 알 수 있듯이, 초고압 홍삼 추출물 또는 약초 발효물이 각각 단독으로 처리된 경우 어느 정도 흡광도를 감소시켰지만, 본 발명에 따라 초고압 홍삼 추출물 및 약초 발효물을 함께 처리한 경우에는 흡광도를 더 많이 감소시킬 수 있었다. 특히, 5년 동안 숙성된 약초 발효물과 함께 초고압 홍삼 추출물을 사용한 경우에는 대조군과 비교하여 가장 많이 흡광도를 감소시켰다. 따라서, 본 발명의 초고압 홍삼 추출물 및 약초 발효물의 혼합물은 항산화 효과가 높은 것을 알 수 있었다. As can be seen in Figures 4 to 5, when the ultra-high pressure red ginseng extract or herbal fermented products were each treated alone, the absorbance was somewhat reduced, but when treated together with the ultra-high pressure red ginseng extract and herbal fermented products, the absorbance was further increased. Could be reduced a lot. In particular, when the ultrahigh pressure red ginseng extract was used together with the herbal fermentation aged for 5 years, the absorbance was decreased the most compared to the control. Therefore, it was found that the mixture of the ultrahigh pressure red ginseng extract and the herbal fermented product of the present invention has a high antioxidant effect.
Claims (13)
칡(Pueraria thunbergian), 솔잎(pine needles), 민들레(Taraxacum platycarpum), 뽕잎(mulberry leaves), 더덕(Codonopsis lanceolata), 찔레(Rosa multiflora), 인진쑥(Artemisia capillaries), 도라지(Platycodon grandiflorum), 씀바귀(Ixeris dentata), 참나리 (Lilium tigrinum), 다래나무(Actinidia arguta Planchon), 생강나무(Lindera obtusiloba), 취(fragrant edible wild aster), 달래(Allium monanthum), 고사리(Pteridium aquilnum var. latiusculum), 냉이(Capsella bursapastoris), 마타리(Patrinia scabiosaefolia), 머우(Petasites japonicas), 복분자(Rubus coreanus Miquel), 쑥(Artemisia), 곰취(Ligularia fischeri), 원추리(Hemerocallis), 잔대(Adenophora triphylla var. jaonica), 산딸기(Rubus crataegifolius), 질경이(Plantago asiatica), 돌나물(Sedum sarmentosum), 두릅(Aralia elata), 돌외잎(Gynostemma pentaphyllum), 오이풀(Sanguisorba officinalis), 머루(Vitis coiqnetiae), 미나리(Oenanthe stolonifera), 둥글레(Polygonatum odoratum var. pluriflorum), 나무딸기(Rubus idaeus var. concolor), 망초(Erigeron canadensis), 띠(Imperata cylindrica), 사철쑥 (Artemisia capillaris), 쇠뜨기(Equisetum arvense), 쇠비름(Portulaca oleracea), 쓴박하(Horehound Marrubium vulgare), 고비(Osmunda japonica), 엉겅퀴(Cirsium japonicum var. maackii), 잣나무(Pinus koraiensis), 제비꽃(violet mandshurica), 좁쌀풀(Lysimachia vulgaris var. davurica), 천마(Gastrodia elata), 달맞이꽃(Oenothera odorata), 닭의장풀(Commelina communis), 쥐오줌풀(Valeriana fauriei), 헛개나무(Hovenia dulcis), 엄나무(Kalopanax ricinifolium), 지치(Lithospermum erythrorhizon), 화살나무(winged soindle-tree/Euonymus alatus), 포도(Vitis vinifera), 속단(Phlomis maximowiczii), 개암(Corylus heterophylla var. thunbergii), 국화(Chrysanthemum morifolium), 마디풀(Polygonum aviculare), 양파(Allium cepa), 수영(Rumex acetosa), 며느리배꼽(Persicaria perfoliata), 산돌배나무(Pyrus ussuriensis), 우산나물(Syneilesis palmata), 왕둥글레(Polygonatum robustum (Korsh.) Nakai), 으아리(Clematis mandshurica), 짚신나물(Agrimonia Pilosa), 이질풀(Geranium thunbergii), 삽주(Atractylodes japonica), 고구마줄기(Sweet Potato Stem), 산사자(crab apple), 옥수수수염(corn silk), 구절초(Chrysanthemum zawadshii), 케일(Brassica oleracea var.acephala), 토마토(Lycopersicon esculentum), 오디(mulberry), 고들빼기(Youngia sonchifolia), 마(Dioscorea batatas), 피나무(Tilia amurensis), 꿀풀(Prunella asiatica), 호박(Cucurbita spp.), 매실(Prumus mume), 돌미나리(wild parsley), 갈퀴나물(Vacia amoena), 산초나무(Zanthoxylum schinifolium), 연근(lotus root), 개사철쑥(Artemisia apiacea), 방아풀(Isodon japonicus), 별꽃(Stellaria media), 향유(Elsholtzia ciliata) 및 산수유(Cornus officinalis)로 이루어진 군에서 선택된 1종 이상의 약초의 발효물을 포함하는 건강식품 조성물.Red ginseng extract; And
Pueraria thunbergian, pine needles, dandelion (Taraxacum platycarpum), mulberry leaves, Codonopsis lanceolata, Rosa multiflora, Artemisia capillaries, Platycodon grandiflorum, moth Ixeris dentata, Lilium tigrinum, Actinidia arguta Planchon, Ginger (Lindera obtusiloba), Fragrant edible wild aster, Allium monanthum, Fern (Pteridium aquilnum var.latiusculum) Capsella bursapastoris, Matari (Patrinia scabiosaefolia), Peas (Petasites japonicas), Rubus (Rubus coreanus Miquel), Artemisia, Ligularia fischeri, Hemerocallis, Adenophora triphylla var. Jaonicus Rubus crataegifolius, Plantago asiatica, Sedum sarmentosum, Aralia elata, Gynostemma pentaphyllum, Sanguisorba officinalis, Vitis coiqnetiae, Minaret (Oenanthegolonifer) odoratum var.plu riflorum, raspberry (Rubus idaeus var.concolor), forget-me-not (Erigeron canadensis), bandage (Imperata cylindrica), Artemisia capillaris, Purslane (Equisetum arvense), Purslane (Portulaca oleracea), Garlic mint (Horvulehound Marrubium) , Fern (Osmunda japonica), thistle (Cirsium japonicum var. maackii, Pinus koraiensis, violet mandshurica, millygrass (Lysimachia vulgaris var.davurica), Gastrodia elata, Oenothera odorata, Communion (Commelina communis), Valerian fauriei Trees (Hovenia dulcis), Kalpanax ricinifolium, Lithospermum erythrorhizon, Arrowwood (winged soindle-tree / Euonymus alatus), Grapes (Vitis vinifera), Phlomis maximowiczii, Hazelnut (Corylus heterophyii) var. Thun , Chrysanthemum morifolium, Polygonum aviculare, Onion (Allium cepa), Swimming (Rumex acetosa), Persicaria perfoliata, Pyrus ussuriensis, Syneilesis palmata, Polygonatum (Polygonatum) robustum (Korsh.) Nakai, Clematis mandshurica, Agrimonia Pilosa, Geranium thunbergii, Atractylodes japonica, Sweet Potato Stem, Crab apple, Corn beard corn silk, Chrysanthem um zawadshii, kale (Brassica oleracea var.acephala), tomato (Lycopersicon esculentum), mulberry, youngia sonchifolia, dioscorea batatas, Tilia amurensis, prunella asiatica, pumpkin (prunella asiatica) Cucurbita spp., Plumus mume, wild parsley, Racia amoena, Zanthoxylum schinifolium, Lotus root, Artemisia apiacea, Isodon japonicus Health food composition comprising a fermentation of one or more herbs selected from the group consisting of, stellar (Stellaria media), fragrance oil (Elsholtzia ciliata) and cornus of (Cornus officinalis).
상기 약초 발효물은 2년 이상 발효된 것을 특징으로 하는 건강식품 조성물.The method of claim 1,
The herbal fermented product is a health food composition, characterized in that fermented for two years or more.
상기 약초 발효물은 3년 내지 6년간 발효된 것을 특징으로 하는 건강식품 조성물.The method of claim 1,
The herbal fermented product is a health food composition, characterized in that fermented for 3 to 6 years.
상기 홍삼 추출물을 조성물 총 중량에 대하여 5~70중량%로 함유하는 것을 특징으로 하는 건강식품 조성물.The method of claim 1,
Health food composition comprising the red ginseng extract in 5 to 70% by weight based on the total weight of the composition.
상기 약초 발효물을 조성물 총 중량에 대하여 5~70중량%로 함유하는 것을 특징으로 하는 건강식품 조성물.The method of claim 1,
Health food composition, characterized in that containing 5 to 70% by weight based on the total weight of the composition.
상기 홍삼 추출물 및 약초 발효물은 0.05:0.95~0.95:0.05의 중량비로 함유되는 것을 특징으로 하는 건강식품 조성물.The method of claim 1,
The red ginseng extract and herbal fermented product is a health food composition, characterized in that contained in a weight ratio of 0.05: 0.95 ~ 0.95: 0.05.
상기 홍삼 추출물은 초고압 처리된 홍삼 추출물인 건강식품 조성물.The method of claim 1,
The red ginseng extract is a health food composition that is ultra-high pressure red ginseng extract.
상기 조성물은 장 기능, 위장병, 변비, 위궤양, 위염 및 위암 증상 중 적어도 하나를 개선하는 면역 증강제.The method of claim 8,
The composition is an immune enhancer that improves at least one of the symptoms of intestinal function, gastrointestinal disease, constipation, gastric ulcer, gastritis and gastric cancer.
b) 상기 약초들을 당처리하여 발효시키는 단계; 및
c) 상기 발효물을 홍삼 추출물과 혼합하는 단계를 포함하는 건강식품의 제조 방법.a) Pueraria thunbergian, pine needles, dandelion (Taraxacum platycarpum), mulberry leaves, Codonopsis lanceolata, Rosa multiflora, Artemisia capillaries, Platycodon grandiflorum, Ixeris dentata, Lilium tigrinum, Actinidia arguta Planchon, Ginger (Lindera obtusiloba), Fragrant edible wild aster, Allium monanthum, Fern (Pteridium aquilnum var. Latiusculum) Capsella bursapastoris, Matari (Patrinia scabiosaefolia), Mud (Petasites japonicas), Rubus coreanus Miquel, Artemisia, Ligularia fischeri, Hemerocallis, jab (Adenophora tripalla var. Raspberry (Rubus crataegifolius), Plantain (Plantago asiatica), Sedum (Sedum sarmentosum), Aralia elata, Glyostemma pentaphyllum, Cucumber (Sanguisorba officinalis), Murus (Vitis coiqnetiae), Minari stolon oleifera (Polygonatum odoratum var. pluriflorum, raspberry (Rubus idaeus var.concolor), forget-me-not (Erigeron canadensis), bandage (Imperata cylindrica), Artemisia capillaris, Purslane (Equisetum arvense), Purslane (Portulaca oleracea), Bitter Mint (Horvulgare Marrubie) , Fern (Osmunda japonica), thistle (Cirsium japonicum var. maackii, Pinus koraiensis, violet mandshurica, millygrass (Lysimachia vulgaris var.davurica), Gastrodia elata, Oenothera odorata, Communion (Commelina communis), Valerian fauriei Trees (Hovenia dulcis), Kalpanax ricinifolium, Lithospermum erythrorhizon, Arrowwood (winged soindle-tree / Euonymus alatus), Grapes (Vitis vinifera), Phlomis maximowiczii, Hazelnut (Corylus heterophyii) var. Thun , Chrysanthemum morifolium, Polygonum aviculare, Onion (Allium cepa), Swimming (Rumex acetosa), Persicaria perfoliata, Pyrus ussuriensis, Syneilesis palmata, Polygonatum (Polygonatum) robustum (Korsh.) Nakai, Clematis mandshurica, Agrimonia Pilosa, Geranium thunbergii, Atractylodes japonica, Sweet Potato Stem, Crab apple, Corn beard corn silk, Chrysanthem um zawadshii, kale (Brassica oleracea var.acephala), tomato (Lycopersicon esculentum), mulberry, youngia sonchifolia, dioscorea batatas, Tilia amurensis, prunella asiatica, pumpkin (prunella asiatica) Cucurbita spp., Plumus mume, wild parsley, Racia amoena, Zanthoxylum schinifolium, Lotus root, Artemisia apiacea, Isodon japonicus Preparing at least one herb selected from the group consisting of Stellaria media, Elsholtzia ciliata, and Cornus officinalis;
b) sugaring and treating the herbs; And
c) Method of producing a health food comprising mixing the fermented product with red ginseng extract.
상기 발효 단계는 2년 이상 진행되는 것을 특징으로 하는 건강식품의 제조 방법.The method of claim 11,
The fermentation step is a method of producing a health food, characterized in that proceeded for more than two years.
상기 발효 단계는 3년 내지 5년간 진행되는 것을 특징으로 하는 건강식품의 제조 방법.The method of claim 12,
The fermentation step is a method of producing a health food, characterized in that proceeds for 3 to 5 years.
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