KR20190099943A - A method for manufacturing using fermented orostachys malacophyllus and the health drink including fermented black ginseng and fermented orostachys malacophyllus - Google Patents

Abstract

The present invention relates to a method for improving the yield of Orostachys japonica polysaccharide, as an active ingredient of Orostachys japonica, in which an Orostachys japonica material is developed through the extraction of active ingredients and fungal fermentation according to a solvent of the Orostachys japonica in order to enhance the efficacy. The manufacturing method according to the invention has an effect of increasing the yield of the polysaccharide, as the active ingredient of the Orostachys japonica material, in accordance with commercial efficiency. The present invention is to increase the efficiency of the Orostachys japonica as well as commercially available by producing the Orostachys japonica polysaccharide with high yield. In addition, the present invention is to extract the crushed Orostachys japonica with water or 20 to 50% of ethanol and to manufacture the Orostachys japonica material with the fungus. The present invention relates to a healthy drink composition containing the Orostachys japonica material and a black ginseng material.

Description

Health drink composition containing polysaccharide-enriched walnut and black ginseng {A METHOD FOR MANUFACTURING USING FERMENTED OROSTACHYS MALACOPHYLLUS AND THE HEALTH DRINK INCLUDING FERMENTED BLACK GINSENG AND FERMENTED OROSTACHYS MALACOPHYLLUS}

The present invention relates to a healthy beverage composition containing the polysaccharide-enhanced vortex material and black ginseng material, and to develop the vortex material through the extraction of active ingredients and fungal bacterial fermentation according to the solvent of the songsong in order to enhance the efficacy.

The present invention is to increase the efficiency of the vortex as well as commercially available by producing a high yield of the vortex polysaccharide.

The present invention is to prepare the vortex material with fungi after extracting the crushed vortex with water or 20 to 50% ethanol.

Wasong is a medicinal plant belonging to the stone family, and is an edible food (designated in 2013). It is a perennial herbaceous plant that grows mainly in mountains and rocks in Korea. The growing environment grows on sunny rocks and roof tiles around the house, so it is called 'wasong 松松'.

 Wasong has the effects of fever, hemostasis, small swelling, diarrhea, etc. In addition, it was used for the treatment of wounds caused by bee venom or venom as an antidote for hepatitis, hepatitis, eczema, dysentery, hemorrhoids, malignant boils, burns, boils, and antidote. . Recently, it has been confirmed that it is effective in treating various cancers.

On the other hand, there are various types of wasong, and in detail, Owastachys japonica, Orostachys japonica f. Polycephala, Dwarf rock brush (Meterostachys sikokiana), Orthostachys chongsunensis, Baby rock brush (Orostachys filire) Orostachys iwarenge, Orestachys iwarenge f.magnus, Orostachys kanboensis, Pocheon rock sol (Orostachys latielliptica), Orostachys malacophylla, Pearl rock sol (Orostachys iwarenge) ), Orostachys minuta f.alba, Orostachys ramosa, Moran rock sol (Orostachys saxatilis), and Orostachys spinosus, all of which are edible.

Studies on the ovaries include the antioxidant activity of the extracts, research on dietary hyperlipidemia, the effects of the extracts on the immune system, the antimicrobial activity of the extracts by the region of hawsong, and the hypoglycemic effect of diabetes in the complex of herbal medicine The anticancer effect of human prostate cancer cells was performed.

In addition, in relation to the vortex, Korean Patent Laid-Open Publication No. 10-2016-0059743 has been invented as an immuno-enhancing composition as a water extract of the simple vortex as an 'immune-enhanced active composition containing the vortex water extract as an active ingredient'. However, it was simply invented as an immuno-enhancing composition as a water extract of the hawthorn, and the present invention completed the present invention by increasing the yield of the walrus polysaccharide, which is an active ingredient of the hawthorn, through the change of the extraction solvent and the fermentation of the fungus.

Currently, some studies have searched for various physiological activities by separating several components from vortex, but there have been no reports on improving the yield of water-soluble polysaccharide components as active ingredients. Functionality should be improved by increasing the yield of polysaccharides. Accordingly, the yield of the extract according to the solvent was confirmed by crushing the vortex, and the inoculation of the fungus strain was completed to enhance the yield of the vortex polysaccharide through fermentation.

Accordingly, the beverage composition was developed for easy ingestion of the Wasong material and the Black Ginseng material, and the present invention was completed by preparing a health beverage containing the Wasong Material and the Black Ginseng material.

Republic of Korea Patent Publication No. 10-2016-0059743 (2016.05.27 published)

The present invention relates to a healthy beverage composition containing the polysaccharide-enhanced vortex material and black ginseng material, and to develop the vortex material through the extraction of active ingredients and fungal bacterial fermentation according to the solvent of the songsong in order to enhance the efficacy.

The present invention is to increase the efficiency of the vortex as well as commercially available by producing a high yield of the vortex polysaccharide.

The present invention is to prepare the vortex material with fungi after extracting the crushed vortex with water or 20 to 50% ethanol.

The present invention aims to solve the technical problem by providing a health beverage composition containing the polysaccharide-enhanced Waksong material and black ginseng material.

The present invention, the vortex material, crushing the vortex; Preparing the wasong extract by extracting the crushed wasong with hot water or 10-30 wt% ethanol; Concentrating the wasong extract, and then inoculating the fungus with fermentation; It is intended to solve the technical problem by providing a health beverage composition containing the polysaccharide-enhanced wasong material, characterized in that it comprises the step of concentrating and drying the fermented wasong material extract.

The present invention, the fungus, Aspergillus kawachii, Aspergillus oryzae, Lactobacillus acidophillus, or Lactobacillus rhamnosus, characterized in that, to solve the technical problem by providing a healthy beverage composition containing a polysaccharide-enhanced wasong material.

The present invention, in the step of inoculating the fungus, the fermentation, provides a healthy beverage composition containing a polysaccharide-enhanced wasong material, characterized in that the content of the Warsong polysaccharide is enhanced by 10 to 15% (w / w) By solving the technical problem.

The present invention is to solve the technical problem by providing a health beverage composition, characterized in that the composition, containing 1 to 10 parts by weight of wasong material, 1 to 10 parts by weight of black ginseng material based on the total weight of the composition.

The present invention relates to a healthy beverage composition containing the polysaccharide-enhanced vortex material and black ginseng material, and has the effect of improving the yield of the polysaccharide, which is an active ingredient of the vortex material, in accordance with commercial efficiency.

1 is a graph showing the results of polysaccharide analysis as an active ingredient for each part of the vortex.
Figure 2 is a graph of the analysis of the total sugar content and total phenol according to the solvent extraction of the vortex.
Figure 3 is a graph comparing the total sugar content after fermentation according to the strains of Wasong.

The terms or words used in this specification and claims are not to be construed as limiting in their usual or dictionary meanings, and the inventors may appropriately define the concept of terms in order to best describe their invention. It should be interpreted as meaning and concept corresponding to the technical idea of the present invention based on the principle that the present invention.

Therefore, the experimental examples and the reference examples described herein are only one of the most preferred embodiments of the present invention and do not represent all of the technical idea of the present invention. It should be understood that there may be examples.

Example  1. Material production using vortex

(1) milling the vortex;

Crush the vortex after washing. At this time, the pulverization may use a variety of conventional pulverizer, in particular, because the extraction of the vortex may appear a difference in yield depending on the particle area may be applied to the ultrasonic crusher after grinding to a certain size.

Ultrasonic crushers induce molecular motion due to the unique cavitation of the ultrasonic waves, and has the effect of improving the reactivity by the molecular motion acts as the activation energy.

(2) extracting the crushed wasong with hot water or 10 to 30% by weight of ethanol to prepare a wasong extract;

It is a step of obtaining a Wahsong extract fermented with hot water or 20 to 95% by weight ethanol. Depending on the design conditions, other solvents may be used, and extraction temperature, extraction time, amount of solvent, and residual ingredient treatment method may be designed differently according to the type of extraction solvent. Extraction solvents Also various solvents can be used, extractable solvents include water, ethanol, methanol, fatty oil, glycerin, horse oil, ethyl acetate, acetone, butanol and isopropanol.

(3) concentrating the vortex extract and then inoculating the fungus with the inoculation;

① step of concentrating the hawthorn extract

The step of concentrated drying the extract by low temperature vacuum drying method. Low temperature vacuum drying is a method in which the pressure inside the dryer is maintained in a vacuum and the temperature is adjusted to about 5 to 15 ° C. to dry, and there is no denaturation of the extract components and no taste and aroma are lost. Depending on the design conditions, methods such as cold air drying, hot air drying, freeze drying, far-infrared drying, shade drying, and reduced pressure drying may be used.

② ferment the fungus by inoculating fungus extract

Inoculate the fungus with the fungus extract and ferment for 24 to 48 hours. Here, the fungus may be used Aspergillus kawachii, Aspergillus oryzae, Lactobacillus acidophillus, Lactobacillus rhamnosus, nuruk. Preferably, Lactobacillus acidophillus, Aspergillus oryzae is used.

The specific gravity of the fungus to be inoculated is to be inoculated 0.01 to 0.05 parts by weight based on 100 parts by weight of the seungsong extract.

(5) concentrating and drying the fermented Waksong material extract to powder

It is a step of preparing a variety of formulations after the concentrated dried walnut extract fermented by low temperature vacuum drying method. For example, it may be prepared as a powder. Low temperature vacuum drying is a method in which the pressure inside the dryer is maintained in a vacuum and the temperature is adjusted to about 5 to 15 ° C. to dry, and there is no denaturation of the extract components and no taste and aroma are lost. Depending on the design conditions, methods such as cold air drying, hot air drying, freeze drying, far-infrared drying, shade drying, and reduced pressure drying may be used.

Experimental Example 1. Analysis of vortex polysaccharide

1-1. Experiment preparation

The analysis was performed to determine the content of the polysaccharides, which is the active ingredient of the whole, leaves, stems, and roots of each part of the persimmons described in Example 1.

1-2. Experiment process

Quantitative analysis of the polysaccharide was carried out by HPLC analysis method, HPLC analyzer was composed of Agilent 1260 Infinities Series (Agilent Technologies, Waldbronn, Germany). The detector used RI (Refractive Index) detector, and the column was prepared with ZORBAX Carbohydrate (4.6 mm ID × 250 mm, 5 μm) and the mobile phase prepared with acetonitrile and purified water at a ratio of 75:25 (v: v). The column temperature was 35 ° C., the sample injection amount was 10 μL, and the flow rate was analyzed at 1 mL / min for 30 minutes.

Physicochemical component analysis of each part of the hawthorn was carried out by separating leaves, stems, and roots for 12 hours. Dried persimmon material was determined by 20 g, 400 mL of 70% MeOH was added. After extraction, the extract was filtered using a 0.45 μm filter and the total sugar content was measured for each part.

1-3. Experiment result

1 is a graph showing the results of measuring the polysaccharide content of the oligosaccharide, which is an active ingredient of the whole, leaves, stems, and roots of each part of the persimmon.

As a result of measuring the polysaccharide content, which is the active ingredient of whole, leaf, stem and root of each part of the pine fruit, the polysaccharide content was 30% higher in the leaf than the total content, and the polysaccharide content of the pine fruit was higher than the stem and root. It was confirmed that this was high.

Experimental Example  2. Measurement of yield and total phenolic content

1-1. Experiment preparation

Water extract and 20-95 wt% ethanol extract of Wasong prepared by the method described in Example 1 were prepared as experimental materials. (Water extraction: hydrothermal 95 ° C extraction, ethanol extraction: 20, 50, 70, 95 wt% Ethanol extraction)

1-2. Experiment process

1) Oyster extract yield: Low temperature vacuum drying was carried out by maintaining the pressure inside the dryer in a vacuum, and controlling the temperature to 5 ~ 15 ℃ to dry. In order to confirm the yield of the Warsong extract was expressed in% according to the dry weight.

2) Phenol content measurement: Phenolic substance reacted with phosphomolybic acid to show blue color. It was measured by Folin-Denis method. The extract solution of 100 mg / mL concentration was prepared by adding 1 mL PBS Buffer per 100 mg of polysaccharide water extract and 50 wt% ethanol extract, respectively, and used as a sample solution. In 2.5 mL of distilled water, 0.33 mL of sample, 0.16 mL of Folin- Denis, and 0.3 mL of NO2CO3 were developed in the dark for 30 minutes, and the absorbance was measured at 760 nm. The standard was tannic acid.

1-3. Experiment result

Figure 2 is a graph of the results of comparing the yield and total sugar content and total phenolic content of the Warson polysaccharides.

In the left graph of Figure 2, the water extract and 20% by weight ethanol extract shows the highest yield, it can be seen that the sugar content is similar.

In the graph on the right side of Figure 2, it can be seen that the content of the total phenol is similar to both the water extract and 20 to 70% by weight ethanol extract.

It was confirmed that the yield was the highest when the walnut was extracted with water or 20% ethanol, and the phenol content was similar in water extraction and 20 ~ 70% ethanol extract.

Therefore, the yield, total sugar content and total phenol content test results according to the extraction solvent of the vortex, it was confirmed that the yield, the total sugar content and the total phenol content in the water extract is most preferable.

Experimental Example  3. Enhancement of sugar content in fermentation of lactic acid bacteria

3-1. Experiment preparation

(5) step of inoculating the strain into the strain

The strains are inoculated with the strain and fermented. Here, the strain may be used Aspergillus kawachii, Aspergillus oryzae, Lactobacillus acidophillus, Lactobacillus rhamnosus, nuruk. Preferably, Lactobacillus acidophillus, Aspergillus oryzae is used.

The specific gravity of the strain to be inoculated is to be inoculated 0.01 to 0.05 parts by weight based on 100 parts by weight of the Warson polysaccharide.

3-2. Experiment result

3 is a graph showing the result of the total sugar content is enhanced by the strain fermentation of Waksong.

Looking at the results of Figure 3, it was confirmed that the total content of about 5% compared to before the fermentation was improved, in particular , the fermentation using Lactobacillus acidophillus, Aspergillus oryzae strains was confirmed to be improved by about 8 to 10%.

Based on the above experimental results, solvent extraction for optimizing the extraction and yield of the active ingredient of vortex, the yield was the highest when extracted with 20% of water and ethanol, and also the fermentation with Lactobacillus acidophillus and Aspergillus oryzae . It was confirmed that the sugar content increased about 10-15% (w / w).

Example 2. Black ginseng material manufacturing process

(1) preparing black ginseng

After purchasing ginseng roots for 5 years, the ginseng was placed in a screw washer and washed three times for 10 minutes while being careful not to peel during the washing process. The washed ginseng is dried at 40 ° C. for 24 hours, and the dried ginseng is immersed in citric acid for 30 minutes and then dried in a 50 ° C. far infrared dryer for 5 hours.

Primary steamed ginseng was dried in a 50 ° C. far infrared dryer for 18 hours. Black ginseng was prepared by performing the drying step five times until the final moisture content was about 15% through drying.

(2) fermentation by inoculating fungus on black ginseng

Black ginseng is inoculated with the fungus and fermented at 37 ° C. for 3-5 days. Here, the fungus may be used yeast fungus. Preferably, Aspergillus oryzae is used.

The specific gravity of the yeast fungi inoculated is 0.01 to 0.05 parts by weight based on 100 parts by weight of black ginseng. After fermentation was completed, it was kept in a steamer at 96 ° C. for 3 hours.

(3) extracting the fermented black ginseng

Extracting the black ginseng fermented with hot water or 20 to 95% by weight ethanol to obtain an extract. Depending on the design conditions, other solvents may be used, and extraction temperature, extraction time, amount of solvent, and residual ingredient treatment method may be designed differently according to the type of extraction solvent. Extraction solvents Also various solvents can be used, extractable solvents include water, ethanol, methanol, fatty oil, glycerin, horse oil, ethyl acetate, acetone, butanol and isopropanol.

(4) concentrating and drying the fermented black ginseng extract into various formulations

After the extract is concentrated to dryness in a low temperature vacuum drying method, it is a step of preparing a variety of formulations. For example, it may be prepared as a powder.

Low temperature vacuum drying is a method in which the pressure inside the dryer is maintained in a vacuum and the temperature is adjusted to about 5 to 15 ° C. to dry, and there is no denaturation of the extract components and no taste and aroma are lost.

Depending on the design conditions, methods such as cold air drying, hot air drying, freeze drying, far-infrared drying, shade drying, and reduced pressure drying may be used. Fermented black ginseng extract prepared according to the above embodiment is referred to as black ginseng material.

Example 3 Preparation of Healthy Drinks Containing Wasong Material and Black Ginseng Material

In order to prepare a health beverage composition comprising the vortex material and black ginseng material according to the embodiment of the present invention, the mixed composition ratio is 1 to 10 parts by weight of vortex material, and 1 to 10 parts by weight of black ginseng material, based on the weight part, Excipients, disintegrants, sweeteners, lubricants, flavoring agents and the like may further be included.

In addition, in the present invention, the beverage refers to a generic term of drinking to quench thirst or to enjoy a taste, and is intended to include a functional beverage.

In addition, in the present invention, the functional beverage is a biological defense rhythm control having a beverage group or a beverage composition which has added value to the beverage by using physical, biochemical or biotechnological methods, etc. to function and express the function of the beverage for a specific purpose. , Means a beverage processed and designed to fully express the gymnastic function related to disease prevention and recovery to the living body, it is intended to include a beverage having functionality.

Claims (5)

Health beverage composition containing a polysaccharide enhanced Waksong material and black ginseng material.
The method according to claim 1,
The vortex material,
Crushing the vortex;
Preparing the wasong extract by extracting the crushed wasong with hot water or 10-30 wt% ethanol;
Concentrating the wasong extract, and then inoculating the fungus with fermentation; Concentrating and drying the fermented Waksong material extract, characterized in that it comprises the step of manufacturing powder, health beverage composition containing a polysaccharide enhanced Waksong material.
The method according to claim 2,
The fungus is Aspergillus kawachii, Aspergillus oryzae, Lactobacillus acidophillus, or Lactobacillus rhamnosus, characterized in that the health beverage composition containing a polysaccharide enhanced wasong material.
The method according to claim 2,
In the step of inoculating the fungus bacteria, the health beverage composition containing a polysaccharide-enhanced wasong material, characterized in that the content of the Warsong polysaccharide is enhanced by 10-15% (w / w).
The method according to claim 1,
The composition is a health drink composition, characterized in that containing 1 to 10 parts by weight of Wasong material, 1 to 10 parts by weight of black ginseng material based on the total weight of the composition.

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