KR20130109708A - Health functional food comprising ginseng cultivates fermentation and method for manufacturing thereof - Google Patents

Abstract

PURPOSE: A production method of health functional food is provided to improve the activity of alcohol dehydrogenase (ADH), an acetaldehyde clastic enzyme (ALDH), and immunocytes. CONSTITUTION: Tissue cultured mountain ginseng is freeze-dried and crushed into the average particle diameter greater than 100 meshes (S110). The crushed tissue cultured mountain ginseng and water are mixed in a weight ratio of 1:15-30 to obtain suspension (S120). The suspension and a Hovenia dulcis fruit extract are mixed in a weight ratio of 1:0.05-5, and the mixture is sterilized (S130). The sterilized mixture is cooled and inserted into a medium, and the medium is inoculated with Lactobacillus casei, KFRI 692 cultured in MRS for fermenting for 15-48 hours (S140). Health functional food additionally includes more than one kind of saccharide selected from glucose, maltodextrin, and trehalose. [Reference numerals] (AA) Start; (BB) End; (S110) Step of freeze-drying tissue cultured mountain ginseng and crushing into the average particle diameter greater than 100 meshes; (S120) Step of producing suspension by mixing the crushed tissue cultured mountain ginseng and water in a weight ratio of 1:15-30 to obtain suspension; (S130) Step of mixing and sterilizing suspension and a Hovenia dulcis fruit extract; (S140) Step of inoculating KFRI 692 culture cultured in MRS in a medium in which sterilized liquid is cooled in shade and fermenting for 15-48 hours

Description

Health functional food comprising Ginseng cultivates fermentation and method for manufacturing etc.

The present invention relates to a health functional food comprising a wild ginseng cultured fermented product which can improve the activity of alcohol degrading enzyme (ADH), acetaldehyde degrading enzyme (ALDH) and immune cells, and a method for producing the same.

Panax schinseng NESS is a perennial herbaceous plant of the Panax family, such as ginseng, and is a wild plant distributed in Korea, China, and Russia.

Wild ginseng is rare enough to be called "sprout" in Dongbobogam and contains higher content of ginsenonosides (Rb1, Rb2, Rc, Re, Rf, Rg1, Rg2, Rg3, etc.) than ginseng and red ginseng. When quantitative analysis using chromatography (HPLC) it is known that wild ginseng has a lot of specific peaks that are not revealed compared to ginseng.

The indications and benefits of wild ginseng are similar to ginseng, but the drug effect is much better. Extensive research has been conducted to explore the medicinal properties and pharmacological effects of wild ginseng, and the representative efficacy that has been scientifically discovered so far is to maintain homeostasis of body control functions. Antidiabetic, blood pressure regulating, anticancer, arteriosclerosis and hypertension prevention, brain function enhancement, gastrointestinal function, immune function enhancement, antiviral action has been reported.

In addition, wild ginseng is known to not only act as an adaptation station but also have no significant side effects by lowering the function of the body when it is excessively enhanced and by increasing it when it is excessively lowered. have.

The content of irradiated ginseng root was 6 ~ 8% by weight, compared to 4-6% by weight of wild ginseng or cultivated ginseng, and recently, the ingredients and efficacy of wild ginseng cultured roots have been recognized. have.

Irradiated ginseng cultured in wild ginseng roots is known to have significantly higher electron donating ability (EDA) than cultivated ginseng, which can remove free radicals, a kind of stress species that occur in modern people. And the activity of various antioxidant enzymes that have detoxification activity is much higher than cultivated ginseng.

These wild ginseng culture roots were originally cultured in wild ginseng tissues, and the components and DNA sequence of Cheongjong wild ginseng are the same. In addition, DNA content and nuclear number in the foldability test of wild ginseng and wild ginseng culture roots coincide, which proves that the wild ginseng culture roots are genetically identical to wild ginseng without any mutation. The number of chromosomes of wild ginseng culture root is 2n = 48 which is the same as the number of chromosomes of wild ginseng.

Therefore, there is a demand for health functional foods using wild ginseng cultured root having various effects as described above while being easy to consume by modern people.

SUMMARY OF THE INVENTION An object of the present invention is to provide a health functional food comprising an active ingredient of wild ginseng cultured root fermented product which can improve the activity of alcohol degrading enzyme (ADH), acetaldehyde degrading enzyme (ALDH) and immune cells.

In addition, another object of the present invention to provide a method for producing the health functional food.

The health functional food of the present invention for achieving the above object is a wild ginseng cultured root fermented product as an active ingredient, and the wild ginseng cultured root fermented product is a mixture of wild ginseng cultured root and barberry fruit extract with an average particle diameter of 100 mesh or more, Lactobacillus casei , fermented by KFRI 692).

The health functional food is one or more sugars selected from the group consisting of glucose, maltodextrin and trehalose.

In addition, the manufacturing method of the health functional food of the present invention for achieving the above another object is the step of pulverizing the ginseng culture root so that the average particle diameter of 100 mesh or more after lyophilization, the pulverized ginseng culture root and water 1: Preparing a suspension by mixing in a weight ratio of 15 to 30, mixing and sterilizing the suspension and the barberry fruit extract, and Lactobacillus casei ( KFRI 692) cultured in MRS on a medium in which the sterilized sterilized liquid is cooled. ) And the fermentation for 15 to 48 hours.

The suspension and the barberry fruit extract are mixed in a weight ratio of 1: 0.05 to 5.

The health functional food containing the wild ginseng cultured fermented product of the present invention as an active ingredient has excellent activity of alcohol degrading enzyme (ADH) and acetaldehyde degrading enzyme (ALDH) to reduce the concentration of ethyl alcohol and acetaldehyde dissolved in blood in the body. It is effective in relieving hangovers and improving liver function.

In addition, the health functional food of the present invention can prevent cardiovascular diseases because of the large amount of NO.

1 is a photograph of fermentation and before fermentation of wild ginseng cultured powder as a strain.
Figure 2 is a flow chart showing a method for producing a health functional food using wild ginseng cultured root fermented product as an active ingredient according to an embodiment of the present invention.

The present invention relates to a health functional food comprising a wild ginseng cultured fermented product which can improve the activity of alcohol degrading enzyme (ADH), acetaldehyde degrading enzyme (ALDH) and immune cells, and a method for producing the same.

Hereinafter, the present invention will be described in detail.

Health functional food of the present invention is a wild ginseng cultured root fermented product as an active ingredient.

The wild ginseng cultured root fermented product is Lactobacillus cassia ( Lactobacillus) in a mixture of finely divided wild ginseng cultured root and barberry fruit extract to have an average particle diameter of 100 mesh or more. casei , KFRI 692) was inoculated and fermented.

Since the wild ginseng culture root is fermented as shown in FIG. 1, the particles are agglomerated to be fermented by grinding to 100 mesh or more, preferably 100 to 200 mesh. When the average particle diameter of the wild ginseng culture root is less than the lower limit, it is formed into larger particles after fermentation, so that the texture is very rough and foreign substances are felt as well as sour and salty.

The barberry fruit extract is an extract of the barberry fruit in a conventional manner, and when the wild ginseng root and the barberry fruit extract are used in combination with wild ginseng culture root alone, alcohol degrading enzyme (ADH), acetaldehyde degrading enzyme (ALDH) and immune cells Is further improved. The barberry fruit extract uses a sugar of 0.3 to 0.6 brix, preferably 0.5 brix to improve the taste of health functional food.

Lactobacillus casei ( KFRI 692) , which is a strain that is used when fermenting the mixed wild ginseng culture root and barberry fruit extract, is a strain distributed from the Korea Food Research Institute 'Food Microbial Gene Bank'. Lactobacillus casei ( Lactobacillus) casei , KFRI 692), can improve the activity of alcohol degrading enzymes (ADH), acetaldehyde degrading enzymes (ALDH) and immune cells, especially acetaldehyde degrading enzymes (ALDH), compared to other conventional strains. have.

In addition, the health functional food of the present invention may be added sugars and flavorings.

The saccharide may be added to fermented ginseng culture root, to prevent a sharp decrease in the number of live bacteria of the fermented wild ginseng cultured for application to health functional food. For example, lyophilization of wild ginseng cultured fermented product rapidly decreases the number of viable cells.However, when lyophilized after addition of saccharides to wild ginseng cultured fermented product, the number of viable cells is reduced or maintained. And improve the activity of immune cells.

The saccharides include one or more selected from the group consisting of glucose, maltodextrin and trehalose, and preferably maltodextrin or trehalose. ).

The saccharide is added in an amount of 100 to 350 parts by weight, preferably 200 to 250 parts by weight, based on 100 parts by weight of wild ginseng root fermentation product. If it is out of the content, the taste of health functional foods such as strong sour and / or salty taste may be lowered.

The fragrance may be any of the usual fragrances as long as it is suitable for health functional foods, but preferably ginseng and / or yogurt cotton may be used.

The fragrance may be used in an amount of 0.01 to 1 part by weight based on 100 parts by weight of fermented ginseng root culture.

In addition, the present invention provides a method for producing a health functional food containing a wild ginseng cultured fermented product as an active ingredient, it will be described with reference to FIG.

As shown in Figure 2, the manufacturing method of the health functional food of the present invention is a step of pulverizing the ginseng culture root so that the average particle diameter of 100 mesh or more after lyophilization (S110), the pulverized ginseng culture root and water 1 Producing a suspension by mixing in a weight ratio of: 15 to 30 (S120), mixing and sterilizing the suspension and the barberry fruit extract (S130), and the sterile sterilized liquid cultured in MRS in a medium in which the sterile liquid was cooled Bacillus casei ( Lactobacillus casei, KFRI 692) by inoculating and fermentation for 20 to 28 hours (S140).

First, in step S110, the wild ginseng cultured roots are lyophilized at -68 to -73 ° C for 10 to 28 hours, and then pulverized so that the average particle size is 100 mesh or more with a grinder.

Next, in step S120, the wild ginseng root powder prepared in step S110 and water are mixed in a weight ratio of 1:15 to 30, preferably in a weight ratio of 1:15 to 25, and more preferably in a weight ratio of 1:19. To prepare.

Next, in step S130, the suspension and the barberry fruit extract prepared in step S120 are mixed and sterilized at 110 to 130 ° C. for 5 to 30 minutes. The barberry fruit extract may be an extract extracted by a conventional method, preferably an extract of hydrothermal extraction for 1 to 5 hours at 90 to 130 ℃.

The suspension and the barberry fruit extract are mixed in a weight ratio of 1: 0.05 to 5, preferably in a weight ratio of 1: 0.1 to 1. If the weight ratio of the barberry fruit extract based on the suspension is less than the lower limit, it is impossible to expect improved activity of alcohol degrading enzyme (ADH), acetaldehyde degrading enzyme (ALDH) and immune cells, and the weight ratio of barberry fruit extract is above the upper limit. If exceeded, the taste of the health food can be reduced.

Next, in step S140, the sterile liquid prepared in step S130 is cooled to prepare a medium, and then inoculated with 5X10 ⁹ CFU / mL of Lactobacillus casei ( Lactobacillus casei, KFRI 692) incubated in an MRS incubator at 35 to 40 ° C. Ferment for 15 to 48 hours.

The Lactobacillus casei ( Lactobacillus casei, KFRI 692) is inoculated with 0.5 to 1.5 parts by weight based on 100 parts by weight of the medium in which the sterile liquid was cooled. When the strain is inoculated below the lower limit, fermentation may not be performed properly, and when the strain is exceeded, the taste of the health functional food may be lowered.

Fermented wild ginseng cultured in step S140 may be used in the health functional food at 0.1 to 10% by weight based on the total weight% of the health functional food by freeze-drying for 10 to 28 hours at -68 to -73 ℃, If the content of wild ginseng root fermentation product is out of the above range, the enhanced activity of alcohol degrading enzyme (ADH), acetaldehyde degrading enzyme (ALDH) and immune cells cannot be expected.

In addition, sugars may be added to the wild ginseng cultured root fermented product in order to prevent the live bacteria count of wild ginseng cultured root fermentation from being rapidly reduced due to the lyophilization.

The health functional food prepared as described above is a capsule, tablet, powder, granules, liquid, pill, flake, paste, syrup, gel, for the purpose of supplementing nutrients that may be lacking in daily meals or supplementing functional raw materials useful to the human body. It is selected from the group consisting of jelly and bar is prepared and processed easily once.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Example 1.

100 g of wild ginseng root were lyophilized at -73 ° C. for 20 hours, and then pulverized with an average particle diameter of 100 mesh using a grinder (Hanil, HMF-3000S), and the ground wild ginseng root powder and water were mixed at a weight ratio of 1:19. Prepare a suspension. The suspension and the barberry fruit extract are mixed at a weight ratio of 1: 0.1, and then sterilized at 121 ° C. for 15 minutes, and cooled to prepare a medium. Lactobacillus casei (KFRI 692) of 5X10 ⁹ CFU / ㎖ cultured in MRS with respect to 100 parts by weight of the prepared medium was inoculated with 1 part by weight of fermented fermented ginseng cultured in a 37 ℃ incubator for 24 hours Prepared. At this time, the content of irradiated saponin of wild ginseng cultured 25.87 ± 0.58 mg / g.

The wild ginseng cultured root fermented product was lyophilized with a lyophilizer (PVTFA 10AT, ILSIN, Korea) for 12 hours at −73 ° C. to prepare a wild ginseng cultured fermented product powder.

Example 2.

The wild ginseng cultured fermented product powder was prepared by adding 200 parts by weight of trehalose and 50 parts by weight of maltodextrin as a sugar based on 100 parts by weight of the wild ginseng cultured fermented product prepared in Example 1.

Example 3.

In the same manner as in Example 2, with respect to 100 parts by weight of wild ginseng cultured fermented product prepared in Example 1, 0.5 parts by weight of ginseng flavor, 0.02 parts by weight of yogurt cotton was added to prepare a wild ginseng cultured fermented powder.

Comparative Example 1

100 g of wild ginseng culture root was lyophilized at -73 ° C. for 20 hours, and then pulverized with a grinder (Hanil, HMF-3000S) to have an average particle diameter of 100 mesh, and the wild ginseng root extract was hydrothermally extracted at 110 ° C. at -73 ° C. Freeze-dried for 12 hours using a freeze dryer (PVTFA 10AT, ILSHIN, Korea) to prepare a powder.

Comparative Example 2

In the same manner as in Example 3, instead of 100 mesh wild ginseng culture root was used to produce wild ginseng cultured fermented powder using 50 ginseng culture root.

Comparative Example 3

In the same manner as in Example 3, but instead of mixing the ground ginseng cultured root powder and water in a weight ratio of 1:19 to prepare a wild ginseng cultured root fermented powder.

Comparative Example 4

In the same manner as in Example 3, wild ginseng cultured root fermented product powder was prepared using jujube extract instead of the barberry fruit extract.

Comparative Example 5

In the same manner as in Example 3, but without the use of the barberry fruit extract wild ginseng cultured fermented product powder was prepared.

Comparative Example 6

In the same manner as in Example 3, fermented product powder was prepared without using wild ginseng culture root.

Comparative Example 7.

In the same manner as in Example 3, but instead of Lactobacillus casei ( Lactobacillus casei, KFRI 692) Lactobacillus Luteri ( Lactobacillus) reuteri , KCTC 3594) was used to prepare fermented ginseng root culture powder.

Comparative Example 8.

In the same manner as in Example 3, but instead of Lactobacillus casei ( Lactobacillus casei, KFRI 692) Lactobacillus fermentum ( Lactobacillus fermentum , KFRI 164) to prepare a wild ginseng cultured fermented powder.

Test Example  One.

PH and viable cell number were measured using fermented products and powders prepared in Examples and Comparative Examples, which are shown in Table 1. At this time, the content of the powder used in the measurement was based on 100 g of wild ginseng cultured root used in the preparation of the powder. However, the content of the powder of Comparative Example 6 was based on 100 g of barberry fruit extract.

1-1. pH: It measured using the pH meter (pH-220S, LUTRON).

1-2. Viable bacterial count (CFU / mL): The wild ginseng root fermentation product and the wild ginseng root fermentation product powder prepared in Examples and Comparative Examples were diluted to measure the number of colonies formed after incubation for 24 hours in agar medium.

division pH Viable cell count (CFU / ml) Fermented or Extracted Wild Ginseng Root Wild Ginseng Cultured Fermented Powder or Extract Powder Fermented or Extracted Wild Ginseng Root Wild Ginseng Cultured Fermented Powder or Extract Powder Example 1 3.72 3.83 4.5 x 10 ⁸ 4.0 x 10 ⁷ Example 2 3.70 3.81 3.7 x 10 ⁸ 1.1 x 10 ⁸ Example 3 3.71 3.83 3.6 x 10 ⁸ 1.1 x 10 ⁸ Comparative Example 1 4.13 4.46 1.8 x 10 ⁵ 1.2 x 10 ⁴ Comparative Example 2 3.71 3.84 3.7 x 10 ⁸ 1.2 x 10 ⁸ Comparative Example 3 3.70 3.81 2.0 x 10 ⁷ 4.0 x 10 ⁶ Comparative Example 4 3.73 3.82 3.0 x 10 ⁸ 1.0 x 10 ⁷ Comparative Example 5 3.96 4.22 4.0 x 10 ⁶ 1.1 x 10 ⁶ Comparative Example 6 4.33 4.53 2.6 x 10 ⁴ 1.0 x 10 ² Comparative Example 7 4.31 4.43 4.1 x 10 ⁷ 3.4 x 10 ⁶ Comparative Example 8 3.92 4.06 4.1 x 10 ⁸ 4.1 x 10 ⁷

As shown in Table 1, the wild ginseng cultured fermented products of Examples 1 to 3 prepared according to the present invention showed a good pH to be applied to the health functional food, it was confirmed that the number of viable bacteria. In particular, Examples 2 and 3 to which saccharides were added were confirmed that the number of viable bacteria was not significantly reduced even after lyophilization. In addition, it was confirmed that Examples 2 and 3 were nearly similar in viable cell number than Example 1.

On the other hand, in Comparative Examples 1, 3, 4, 6, 7, and 8, it was confirmed that the viable count of bacteria decreased rapidly when lyophilized wild ginseng cultured fermented product.

In addition, as a strain Lactobacillus Lactobacillus rhamnosus GG , KCTC 5033), Lactobacillus ashdoplus, bifidus long gum, Streptococcus thermophilus mixture ( Lactobacillus acidophilus , Bifidus longum , Streptococcus thermophilus Mixed), Lactobacillus ashdoplus acidophilus , KFRI 128), Lactobacillus bulgaricus , KFRI 345), Lactobacillus delbrueckii subspecies . lactic , KFRI 442), Lactobacillus acidophilus ( KFRI 491), Lactobacillus gasseri , KFRI 658), Lactobacillus Casei and KFRI 693) were used to measure viable cell counts, respectively. As a result, Lactobacillus rhamnosus GG , KCTC 5033), Lactobacillus ashdoplus, bifidus long gum, Streptococcus thermophilus mixture ( Lactobacillus acidophilus , Bifidus longum , Streptococcus thermophilus The number of viable cells of the fermentation product was reduced to 5.7 X 10 ⁷ , 5.0 X 10 ⁶ . On the other hand, the viable count of fermentation products using other strains was 6.2 X 10 ⁸ ~ 1.9 X 10 ⁹ similar to Examples 1-3.

Test Example  2. Evaluation of efficacy

The powders prepared in Examples and Comparative Examples were measured.

2-1. Alcohol degrading enzyme (ADH) activity: 1.4 ml of distilled water, 750 µl of 1M Tris-HCl (pH 8.8), 300 µl of 2.5 mM NAD / 0.05M Trizma-HCl, 300 µl of 95% ethanol, 100 µl of 7.5 unit ADH / mL 100 μl of the diluted solution of 500 μg / ml of the powder (based on 100 g of ginseng cultured root used in powder production) was dispensed after dispensing, and 1 and 10 minutes after dispensing at 37 ° C. and 340 nm using an ELISA Reader apparatus. Absorbance was measured.

2-2. Acetaldehyde Degrading Enzyme (ALDH) Activity: 2.1 ml of distilled water in a round tube, 300 µl of 1M Trizma-HCl (pH 8.0), 100 µl of 2.5 mM NAD, 100 µl of 1 M Acetaldehyde, 100 µl of 3M KCL / 1M Trizma-HCl, 0.33 100 μl of M 2-melcaptoethanol and 100 μl of 1 unit ALDH / ml were dispensed, followed by 100 μl of a dilution of 500 μg / ml of the powder (based on 100 g of wild ginseng cultured root used in powder preparation). 1 minute and 10 minutes after dispensing, the absorbance was measured at 37 ℃, 340nm using an ELISA Reader.

2-3. Immune cell activity: RAW 264.7 cells from the cell line bank and Dulbecco's modified Eagle's medium (DMEM) containing 10% FBS and 1% Antibiotic-antimycotic were cultured in an incubator at a carbon dioxide concentration of 5% and a temperature of 37 ° C. In addition, the powder (based on 100 g of ginseng cultured root used in powder production) was quantified at 500 ppm in distilled water, filtered through a syringe filter, and diluted to 100 ppm using a Dulbecco's modified Eagle's medium (DMEM) culture.

Nitrite oxide (NO) was measured using supernatants incubated for 24 hours with RAW 264.7 cells and LPS 1 μM / ml or the diluted wild ginseng cultured fermentation powder according to Griess assay (kiemer & Vollmar, 1997). In other words, 100 μl of medium and 100 μl of Griess reagent (Sigma) were mixed in 96 well tissue culture palte (TPP) and shaken for 10 minutes, and the absorbance was measured at 540 nm using an ELISA reader to measure NaNO ₂ (0 to 200 μM / ml). The ability to produce nitrite oxide (NO) was measured based on the absorbance.

In addition, cytotoxicity was measured by MTT assay.

division ADH activity (%) ALDH Activity (%) Cytotoxicity of RAW 264.7 cells (%) NO measurement of RAW 264.7 cells (μM) Example 1 87 120 102 12.2 Example 2 90 135 105 13.4 Example 3 89 134 105 13.2 Comparative Example 1 11 43 42 3.6 Comparative Example 2 54 83 87 7.9 Comparative Example 3 24 63 44 5.2 Comparative Example 4 46 77 59 6.9 Comparative Example 5 26 66 47 5.5 Comparative Example 6 10 31 37 1.1 Comparative Example 7 55 73 54 6.5 Comparative Example 8 50 75 63 7.2

As shown in Table 2, the wild ginseng cultured fermented products of Examples 1 to 3 prepared according to the present invention can be seen that the alcohol degradation ability is excellent because of the excellent activity of ADH, ALDH. In addition, in Examples 1 to 3, RAW 264.7 cells grow when the LPS control (cytotoxicity 98%) is converted to 100%, and it is confirmed that the cell viability against cytotoxicity is excellent, and the amount of NO since the cell viability is excellent. This was confirmed to increase.

On the other hand, Comparative Examples 1 to 8 it was confirmed that the activity of ADH, ALDH and poor cell viability.

In addition, as a strain Lactobacillus Lactobacillus rhamnosus GG , KCTC 5033), Lactobacillus ashdoplus, bifidus long gum, Streptococcus thermophilus mixture ( Lactobacillus acidophilus , Bifidus longum , Streptococcus thermophilus Mixed), Lactobacillus ashdoplus acidophilus , KFRI 128), Lactobacillus bulgaricus , KFRI 345), Lactobacillus delbrueckii subspecies . lactic , KFRI 442), Lactobacillus acidophilus ( KFRI 491), Lactobacillus gasseri , KFRI 658), Lactobacillus Casei and KFRI 693) were used to measure the activity of ADH and ALDH, respectively. As a result, ADH activity was 45-50%, and ALDH activity was 70-75%, which was lower than that of Examples 1-3. .

Therefore, strains inoculated in a mixture of wild ginseng cultured root and barberry fruit extract exhibited excellent ADH and ALDH activity, which were used in Examples 1 to 3, Lactobacillus cassia ( Lactobacillus). casei , KFRI 692).

Test Example  3. Sensory evaluation

The wild ginseng cultured fermented products prepared in Examples and Comparative Examples were sampled to 10 professional panels, and then subjected to sensory tests using a 9-point scale method to obtain average values, which are shown in Table 3 below.

-Sour, sweet and comprehensive preference: 1 point = very bad, 9 points = very good

Salty, bad smell: 1 point = very strong, 9 points = no

division Sour taste sweetness Salty taste Odor Comprehensive likelihood Example 1 7 5 5 7 7 Example 2 7 8 7 7 8 Example 3 7 8 7 7 8 Comparative Example 1 5 4 6 4 4 Comparative Example 2 7 8 4 6 5 Comparative Example 3 6 6 5 6 5 Comparative Example 4 7 6 5 8 6 Comparative Example 5 7 5 6 5 4 Comparative Example 6 4 4 5 5 5 Comparative Example 7 5 6 5 7 6 Comparative Example 8 6 6 5 7 6

As shown in Table 3, the wild ginseng cultured fermented products of Examples 1 to 3 prepared in accordance with the present invention was confirmed to be excellent in all acidity, sweetness, salty taste, off-flavor and overall acceptability. However, in Example 1, no sugar was added, resulting in a drop in sweetness and a slight strong salty taste.

On the other hand, Comparative Examples 1 to 8 were found to have a low overall acceptability. In particular, Comparative Example 2 felt a foreign object.

Formulation example .

Hereinafter, the formulation examples of the composition containing the extract of the present invention will be described, but the present invention is not intended to limit the present invention but only to explain in detail.

Formulation example  1. Preparation of tablets

300 mg of lyophilized powder of wild ginseng cultured root fermentation product obtained in Example 3

Corn starch 100 mg

Lactose 100 mg

2 mg magnesium stearate

After mixing the above components, tablets are prepared by tableting according to the usual preparation method of tablets.

Formulation example  2. Preparation of capsule

200 mg of lyophilized powder of wild ginseng cultured fermented product obtained in Example 3

3 mg of crystalline cellulose

Lactose 14.8 mg

Magnesium Stearate 0.2 mg

The above components are mixed according to a conventional capsule preparation method and filled in gelatin capsules to prepare capsules.

Formulation example  3. Liquid  Produce

4 g of powder lyophilized to fermented ginseng cultured root obtained in Example 3

10 g of isomerized sugar

5 g of mannitol

Purified water

According to the conventional method of preparing a liquid solution, each component is added and dissolved in purified water, lemon flavor is added, the above ingredients are mixed, purified water is added, the whole is adjusted to 100 g by adding purified water, and then filled in a brown bottle and sterilized. To prepare a liquid solution.

Formulation example  4. Preparation of Granules

1,000 mg of lyophilized powder of wild ginseng cultured fermented product obtained in Example 3

Vitamin mixture proper amount

70 μg of Vitamin A Acetate

Vitamin E 1.0 mg

Vitamin B1 0.13 mg

Vitamin B2 0.15 mg

Vitamin B6 0.5 mg

0.2 μg of vitamin B12

Vitamin C 10 mg

10 μg biotin

Nicotinamide 1.7 mg

Folate 50 ㎍

Calcium Pantothenate 0.5 mg

Mineral mixture

Ferrous Sulfate 1.75 mg

Zinc Oxide 0.82 mg

Magnesium carbonate 25.3 mg

15 mg potassium monophosphate

Dicalcium Phosphate 55 mg

Potassium Citrate 90 mg

Calcium Carbonate 100 mg

Magnesium chloride 24.8 mg

Although the composition ratio of the above-mentioned vitamin and mineral mixtures is a composition which is relatively suitable for granules in a preferred embodiment, the composition ratio may be arbitrarily modified, and the above components are mixed according to a conventional granulation method and then granulated. It can be prepared and used in the manufacture of health functional food composition according to a conventional method.

Claims (4)

A mixture of wild ginseng cultured root and barberry fruit extract is Lactobacillus Casei , KFRI 692) Hang ginseng cultured fermented products by fermentation, characterized in that the active ingredient for hangover relief and immune enhancement.
According to claim 1, wherein the health functional food is a hangover and immune enhancement health functional food characterized in that the addition of one or more sugars selected from the group consisting of glucose, maltodextrin and trehalose.
Freeze-drying the wild ginseng cultured roots with a grinder so that the average particle size is 100 mesh or more;
Preparing a suspension by mixing the ground wild ginseng cultured water and water in a weight ratio of 1:15 to 30;
Mixing and sterilizing the suspension and the barberry fruit extract; And
Hanging the sterilized sterilized liquid inoculated with Lactobacillus casei ( Lactobacillus casei, KFRI 692) incubated in MRS cultured in the medium for fermentation for 15 to 48 hours; hangover and immune enhancement health comprising a Method of manufacturing nutraceuticals.
The method of claim 3, wherein the suspension and the barberry fruit extract are mixed in a weight ratio of 1: 0.05 to 5.

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