KR20190128409A - Fermented drink using herb ingredients and manufacturing method thereof - Google Patents

Abstract

Disclosed are a fermented drink using Liriope platyphylla, Schizandra chinesis and Astragalus membranaceus and a manufacturing method thereof. The drink is manufactured by comprising: preparing a malt medium using malt and water; inoculating lactic acid bacteria to the prepared malt medium, culturing starters and preparing a culture medium; extracting powdered Liriope platyphylla, Schizandra chinesis and Astragalus membranaceus with hot water and preparing an extract; mixing the prepared malt medium, extract and culture medium with sugar and preparing a fermented liquid; and inputting and mixing a juice to the prepared fermented liquid. Accordingly, the drink with enhanced antioxidation, antiinflammation and internal immunity can be provided to consumers.

Description

Fermented drink using herbaceous ginseng, Schizandra chinensis and Astragalus and its manufacturing method {Fermented drink using herb ingredients and manufacturing method

The present invention relates to a fermented beverage and a method for producing the same, which are fermented using maltung mushroom, Schisandra chinensis and Astragalus. In particular, malt medium is prepared using malt and water, and the cultured medium is prepared by inoculating lactic acid bacteria into the prepared malt medium. To prepare a extract by extracting the hot water extract powdered maltum, Schisandra chinensis and Astragalus, fermented by mixing the prepared malt medium, extract, culture and sugar, and put the juice into the prepared fermentation broth and mix the drink The present invention relates to a fermented beverage and a method for producing the same.

Recently, consumers' high interest in well-being, such as improving living standards and health and longevity, has led to the development of beverages that emphasize health and functionality even for drinks that were simply enjoyed as favorite foods.

Traditional herbal beverages based on herbal medicines have been recognized not only as medicines, but also uncomfortable and palatable, but diversified to meet the needs of modern people. There is increasing interest.

In particular, there is much interest in the function of fatigue recovery, that is, refreshment, and accordingly, research on the development of a drink that expects a certain functionality such as fatigue recovery function and alcohol resolution is also in progress.

Korean Registered Patent No. 10-1253042 [Name: Alkali ion beverage using three hundred and eighty seconds]

An object of the present invention is to prepare malt medium using malt and water, inoculate the lactic acid bacteria in the prepared malt medium to prepare a culture solution by spawning the culture medium, extract powdered Macmundong, Schisandra chinensis and Astragalus to prepare an extract. To prepare a fermentation broth by mixing the prepared malt medium, extract, culture and sugar fermentation, and put the juice into the prepared fermentation broth to prepare a beverage fermented using Mcmundong, Schisandra chinensis and Astragalus To provide.

According to an embodiment of the present invention, a method of preparing a beverage fermented using mackmun dong, Schisandra chinensis and Astragalus is a method of preparing a beverage fermented using Macmundong, Schisandra chinensis and Astragalus. Preparing a; Preparing a culture solution by inoculating a strain on the prepared malt medium; Mixing pulmonary dong, Schisandra chinensis and Astragalus in powder form, followed by stirring to prepare a first mixture; Preparing the extract by filtering the prepared first mixture and 15 times to 25 times more water than the first mixture and extracting the mixture for 5 hours to 7 hours at 90 ° C. to 110 ° C .; Preparing a fermentation broth by fermenting a second mixture of the prepared extract, the prepared malt medium, the prepared culture solution and sugar; And after putting water and juice into the prepared fermentation broth, and may include a step of preparing a fermented beverage by boiling for 15 minutes to 30 minutes at 90 ℃ ~ 110 ℃.

In the preparing of the malt medium as an example related to the present invention, the malt medium may be prepared by putting 3000ml to 4000ml of water in the malt 600g to 800g and then bathing at 65 ° C to 75 ° C for 5 hours to 7 hours. have.

Preparing the culture solution as an example related to the present invention, inoculate 1.0% (v / v) strain to the prepared 400ml ~ 600ml malt medium to incubate for 45 hours to 50 hours at 25 ℃ ~ 35 ℃ By preparing the culture solution, the strain may include at least one of the strain by Lactobacillus brevis , Lactobacillus plantarum and mixtures thereof.

As an example related to the present invention, the first mixture may be formed in a weight ratio of 2: 1: 1, respectively, in the weight ratio of the total first mixture components.

In the preparing of the fermentation broth as an example related to the present invention, the fermentation broth may be prepared by fermenting the second mixture at 25 ° C. to 35 ° C. for 65 hours to 80 hours.

As an example related to the present invention, the second mixture may include 92% by weight to 97% by weight of the extract, 1.5% by weight to 4% by weight of the malt medium, and 0.5% by weight to 2% of the culture solution in the weight ratio of the total second mixture components. Wt% and 0.5 wt% to 2 wt% of the sugar.

As an example related to the present invention, the fermented beverage may be 25 wt% to 40 wt% of the fermentation broth, 40 wt% to 60 wt% of the water, and 10 wt% to 20 wt% of the fruit juice in the weight ratio of the total fermentation beverage components. You can make it.

Sterilizing the fermented beverage prepared by the sterilization device as an example related to the present invention; Injecting the sterilized fermented beverage into a container of a predetermined packaging unit and then packaging the fermented beverage; Sterilizing the packaged fermented beverage; And maintaining the sterilized fermented beverage at 3 ° C. to 5 ° C. using cooling water.

In the embodiment of the present invention, the beverage fermented by using McMoon-Dong, Schisandra chinensis and Astragalus, in a beverage fermented using Macmun-Dong, Schisandra chinensis and Astragalus, after mixing powdered Macmun-dong, Schisandra chinensis and Astragalus, and then stirring the first mixture The fermentation broth was prepared by fermenting a malt medium prepared by mixing and extracting malt and malt and water, and then inoculating a malt medium prepared by boiling water, a culture medium prepared by inoculating a strain on malt medium, and a second mixture mixed with sugar. After putting water and juice into the prepared fermentation broth and blending, it may include a fermented beverage prepared by boiling for 15 minutes to 30 minutes at 90 ℃ ~ 110 ℃.

The present invention is to prepare a malt medium using malt and water, inoculate the lactic acid bacteria to the prepared malt medium to prepare a culture solution by spawning the culture medium, extract the powdered maltung, Schisandra chinensis and Astragalus to prepare the extract, Fermented liquid is prepared by mixing fermented malt medium, extract, culture solution and sugar, and preparing juice by adding juice to the prepared fermentation broth, thereby providing beverages with enhanced antioxidant, anti-inflammatory and body immunity to consumers. It has an effect.

1 is a flow chart showing a method for producing a fermented beverage using munmundong, Schisandra chinensis and Astragalus according to an embodiment of the present invention.
Figure 2 is a diagram showing the total phenolic content of the extracts and fermentations according to the experimental example of the present invention.
Figure 3 is a view showing the total flavonoid content of the extract and fermentation according to an embodiment of the present invention.
Figure 4 is a view showing the results of DPPH radical scavenging activity of the extract and fermentation product according to the experimental example of the present invention.
5 is a diagram showing the results of measuring the ABTS radical scavenging activity of the extracts and fermentations according to the experimental example of the present invention.
Figure 6 is a diagram showing the cell viability analysis results of the extract and the fermentation product according to an embodiment of the present invention.
Figure 7 is a view showing the results of measurement of nitrogen oxides (NO) of the extracts and fermentations according to the embodiment of the present invention.

It should be noted that the technical terms used in the present invention are merely used to describe specific embodiments, and are not intended to limit the present invention. In addition, the technical terms used in the present invention should be interpreted as meanings generally understood by those skilled in the art unless the present invention has a special meaning defined in the present invention, and is excessively comprehensive. It should not be interpreted in the sense of or in the sense of being excessively reduced. In addition, when a technical term used in the present invention is an incorrect technical term that does not accurately express the spirit of the present invention, it should be replaced with a technical term that can be understood by those skilled in the art. In addition, the general terms used in the present invention should be interpreted as defined in the dictionary or according to the context before and after, and should not be interpreted in an excessively reduced sense.

Also, the singular forms used in the present invention include plural forms unless the context clearly indicates otherwise. Terms such as “consisting of” or “comprising” in the present invention should not be construed as necessarily including all of the various components or steps described in the present invention, and some of the components or some steps may not be included. It should be construed that it may further include, or further include, additional components or steps.

In addition, terms including ordinal numbers such as first and second used in the present invention may be used to describe components, but the components should not be limited by the terms. The terms are used only to distinguish one component from another. For example, without departing from the scope of the present invention, the first component may be referred to as the second component, and similarly, the second component may also be referred to as the first component.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings, and the same or similar components will be given the same reference numerals regardless of the reference numerals, and redundant description thereof will be omitted.

In addition, in describing the present invention, when it is determined that the detailed description of the related known technology may obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, it should be noted that the accompanying drawings are only for easily understanding the spirit of the present invention and should not be construed as limiting the spirit of the present invention by the accompanying drawings.

Hereinafter, a method of preparing a beverage fermented using the makmundong, Schizandra and Astragalus according to the present invention will be described in detail with reference to FIGS.

1 is a flow chart showing a method for producing a fermented beverage using munmundong, Schisandra chinensis and Astragalus according to an embodiment of the present invention.

First, malt malt is poured into 600g ~ 800g (typically 700g) of malt and water malted by heating at 65 ℃ ~ 75 ℃ (typically 70 ℃) for 5 ~ 7 hours (typically 6 hours). Prepare the medium (S110).

Then, the prepared 400ml ~ 600ml (typically 500ml) inoculated with 1.0% (v / v) of the strain relative to the volume of the malt medium malt medium at 25 ℃ ~ 35 ℃ (typically 30 ℃) 45 hours ~ 50 Prepare the culture by spawning seed for a period of time (typically 48 hours). Here, the strain includes Lactobacillus brevis , Lactobacillus plantarum and the like.

For example, after inoculating 1.0% (v / v) of each of the Lactobacillus brevis strain (KCTC 3102) and the strain Lactobacillus plantarum strain (KCTC 21024) and the like by mixing them in the prepared 500ml malt medium, respectively, A plurality of malt medium inoculated with each strain was inoculated at 30 ° C. for 48 hours to prepare each culture solution (S120).

Thereafter, the first mixture is prepared by mixing herbal ingredients such as pulmonary dong, Schisandra chinensis and Astragalus in a dry powder form of 100 mesh to 200 mesh. At this time, the mammundong, Schisandra chinensis, Astragalus, etc. may be in a state in which the product with the abnormality through the appearance test, deterioration test, corruption test, foreign matter test. Here, the pulsed copper, the Schizandra and the Astragalus in the weight ratio of the entire first mixture component may be composed (or composed / mixed) in a weight ratio of 2: 1: 1, respectively. In addition, the powdered pulsatile dong, Schisandra chinensis, Astragalus, etc. may be 60 mesh (mesh) ~ 150 mesh size.

Limope platyphylla ( Liriope platyphylla ) is a herbaceous plant of several years old belonging to the family Liliaceae. The rhizome is thick and hard, and the tip of the beard root is thickened like peanut and is distributed in Asia such as Korea, China, Japan and Taiwan. In oriental medicine, it is known to be effective in Jinhae, expectoration, tonic, jigal (quench thirst), voicing, and diuresis. According to Dongbogam, it is flat, tastes, has no poison, has a fever, dry mouth, and black dog. It is known to cure the pressing of the eyes, to protect the mind, to clear the lungs, to calm the mind and to stabilize the pulse. In addition, the pulsatile sinus contains steroid-based saponins, isoflavonoids, isotosterol (sitosterol) and the like, anti-cancer activity, anti-diabetic activity, anti-obesity effect, serum lipid reduction effect, memory enhancement effect, stress reduction effect It is known to have such efficacy.

The Schizandra chinesis baillon is a deciduous plant belonging to the Magnolia family, which bears red fruits and mainly uses berries, and is widely distributed in Korea, China, Japan, and Russia. In addition, it is warm and non-toxic and has five flavors such as sour, bitter, spicy, salty, and sweet. It is called Omija, and it is also called by the name of county, salary, reception, emperor, Hongnae beef, and rhythm. In oriental medicine, it is known to be effective in respiratory symptoms such as sedation, cough and antipyretic effect, liver protection and lowering blood pressure, detoxification to alcohol, coughing and shortness of breath, and antioxidant effects.

The Astragalus membranaceus is a dried root of the perennial herbaceous perennial herbaceous Astragalus membranceus bunge and peeled off the bark of other Astragalus genus plants. It is widely distributed in Europe and some parts of Africa. In oriental medicine, it is mainly used as a tonic medicine with herbal origin following ginseng. Main ingredients include triterpenoids, isoflavonoids, and polysaccharides.Antioxidant, hepatoprotective, antiviral, antihypertensive, cell growth and immune enhancement. It is known to have an effect on the action (S130).

Thereafter, the prepared first mixture and water of 15 times to 25 times the amount of the first mixture (generally 20 times / 20 weights / 20 times the weight of the first mixture) in the extraction tank (not shown). Distilled water / purified water) and extracted for 5 hours to 7 hours (typically 6 hours) at 90 ℃ ~ 110 ℃ (typically 100 ℃), and then filtered to prepare an extract (or liquid extract). In this case, the filtration process is filtered using a filter paper (for example, No. 2 filter paper, etc.), or filtered by a filter (not shown) 70 to 130 mesh (typically 100 mesh) To remove impurities remaining after extraction.

As an example, 100L of 20-fold water is put in a first mixture of 2500 g of the Megmun-dong, 1250 g of Schisandra chinensis and 1250 g of Astragalus, extracted at 100 ° C. for 6 hours, and then filtered to extract the extract (or extract). Prepare.

In an embodiment of the present invention, the preparation of the extract by the reflux extraction method for the first mixture is described, but is not limited thereto, and the hydrothermal extraction and the ultrasonic extraction (for example, water ultrasonic waves) for the first mixture. Extraction, alcohol extraction, alcohol extraction, etc.), alcohol extraction may be prepared (or obtained) through the extraction (S140).

Subsequently, the second mixture of the prepared extract, the prepared malt medium, the prepared culture medium and the sugar is fermented at 25 ° C. to 35 ° C. (typically 30 ° C.) for 65 hours to 80 hours (typically 72 hours). Prepare. At this time, the prepared malt medium may be prepared by mixing the malt and water and then hot water (for example, step S110).

Here, 92% to 97% by weight of the extract solution, 1.5% to 4% by weight of the malt medium, 0.5% to 2% by weight of the culture medium and 0.5% to 2% by weight of the sugar in the weight ratio of the total second mixture component Composition (or composition) in%.

For example, 100L of the prepared extract, 2.5L of the prepared malt medium, 1L of the prepared culture solution and 1Kg of the sugar were mixed and fermented at 30 ° C. for 72 hours to prepare the fermentation broth (S150).

Thereafter, water and juice are added to the prepared fermentation broth, and then blended, and then boiled at 90 ° C. to 110 ° C. (typically 100 ° C.) for 15 to 30 minutes to prepare (or prepare) a fermented beverage (or beverage).

Herein, the fermentation broth is 25% by weight to 40% by weight, 40% by weight to 60% by weight of water, and 10% by weight to 20% by weight of the juice.

At this time, the juice includes grape juice, apple juice, pear juice.

Here, the composition is composed of 35% by weight to 55% by weight of the grape juice, 20% to 40% by weight of the apple juice and 20% to 40% by weight of the pear juice in the weight ratio of the whole juice component.

In addition, in addition to the fermentation broth, the water and the juice when the fermentation drink is manufactured, additional materials may be further included (S160).

Thereafter, the prepared (or prepared) fermented beverage is sterilized by a sterilizer (not shown).

That is, the prepared (or prepared) fermented beverage is sterilized for 10 minutes to 20 minutes (typically 15 minutes) at a temperature of 90 ° C to 110 ° C (typically 100 ° C) (S170).

Thereafter, the sterilized fermented beverage is injected into a container (eg, a heat resistant spout pouch) of a predetermined packaging unit, and then packaged.

In addition, the packaged fermented beverage is sterilized for 12 minutes to 18 minutes (typically 15 minutes) at a temperature of 110 ℃ ~ 130 ℃ (typically 121 ℃) in the HTST (High Temperature Short Time) method through the sterilization device .

In addition, the packaged fermented beverage (or the sterilized packaged fermented beverage) may be maintained (or refrigerated) at 3 ° C to 5 ° C (typically 4 ° C) using cooling water (S180).

In the embodiment of the present invention has been described to prepare a beverage by mixing the juice and water to the fermentation broth, but is not limited to this, by adding another additional material to the fermentation broth depending on the production purpose, by adding another manufacturing method The final product (or final product) in the form of a ring, powder, jelly, liquid or the like can be produced (or manufactured).

In addition, the oriental medicine industry is increasing interest in fermented herbal medicine as a method of new drug development, and the fermentation of biopharmaceuticals from glycosides that cannot be absorbed in the intestine to non-glycosides is possible. And bioavailability is enhanced.

As described above, fermented beverages are prepared by using raw malic acid (macro) as the main raw material of McMoon-Dong and Schisandra chinensis according to an embodiment of the present invention. Can be.

In addition, as described above, the fermented beverage according to the embodiment of the present invention was conducted to verify the efficacy of the antioxidant and anti-inflammatory to provide a beverage using a herbal medicine incorporating the fermentation method.

Experimental Example

Powdered ganmundong, Schisandra chinensis and Astragalus were mixed in a ratio of 2: 1: 1 according to an embodiment of the present invention, and 20 times of water was added thereto, followed by extraction at 100 ° C. for 0, 2, 4 and 6 hours, respectively, followed by filtration. Used as a sample. 1% (v / v) of Lactobacillus brevis (KCTC 3102), Lactobacillus plantarum (KCTC 21024), Lactobacillus brevis and Lactobacillus plantarum mixed strains were cultured in malt medium at 30 ° C. for 45 hours to 48 hours in advance. ), 4% malt medium and 1% sugar were added to ferment for 72 hours in a 30 ° C fermenter (not shown). The fermented extract was concentrated and used as a fermentation sample.

Figure 2 is a view showing the total phenol content of the extract and the fermentation product according to the experimental example of the present invention (Total phenol contents of fermented drink containing medicinal plants with different Mixing ratio).

The total phenol content was allowed to stand for 3 minutes by adding 200 μl of a 2% Na ₂ CO ₃ solution to 10 μl of the extract and fermentation. Then, 10 μl of 2N Folin-Ciocalteu phenol reagent was added and mixed, followed by color development for 30 minutes in a 30 ° C. incubator. The color sample was measured for absorbance at 750 nm using a microplate reader. The total phenol content was calculated by a standard calibration curve prepared using gallic acid.

Phenolic compounds are secondary metabolites that are widely distributed in the plant system and are generically referred to as aromatic compounds having two or more phenolic hydroxyl (-OH) groups in a molecule.

In addition, the phenolic compounds are very diverse and solubility according to each chemical structure is very diverse, exhibits antioxidant activity by hydrogen donation and resonance stabilization of the phenol ring structure through hydroxyl groups, and recently, anti-cancer, It is known to have various physiological activities such as AIDS and suppressing hypertension.

As shown in FIG. 2, the total phenolic content according to the extraction time and the microbial strain was mixed with McMoon-dong, Schisandra chinensis and Astragalus powder at 2: 1: 1, and compared by extraction time, 136.89 ± 3.13 mg GAE at 0 hours. / 100g, 140.34 ± 3.31 mg GAE / 100g at 2 hours, 152.73 ± 6.76 mg GAE / 100g at 4 hours, and 153.61 ± 2.10 mg GAE / 100g at 6 hours. Many. Based on this, the extracts were fermented by microbial strains for 6 hours and compared, and the results showed that the use of Lactobacillus brevis strain was 160.07 ± 11.24 mg GAE / 100g, the use of Lactobacillus plantarum strain was 180.11 ± 6.77 mg GAE / 100g, and the use of Lactobacillus brevis and Lactobacillus plantarum mixed strain When the mixed strain was used at 197.92 ± 11.35 mg GAE / 100g, it showed a large total phenolic content.

Figure 3 is a view showing the total flavonoid content of the extract and fermentation according to an embodiment of the present invention.

The total flavonoid content was reacted for 10 minutes at 37 ℃ for 10 minutes of extract and fermented product, 117 μl of distilled water, 7.5 μl of 5% NaNO ₂ for 5 minutes at 37 ℃ and then added 15 μl of 10% Al ₃ · 6H ₂ O. . Thereafter, 50 µl of 1N NaOH was added thereto, and the reaction was stopped for 11 minutes at 37 ° C. The stopped sample was measured for absorbance at 510 nm using a microplate reader. Total flavonoid content was calculated by a standard calibration curve prepared using catechins.

Flavonoids are yellow pigments widely distributed in plants and are classified into anthocyanidins, flavonols, flavones, catechins and flavanones according to their chemical structure. According to their structural differences, it is known to exhibit various functional physiological effects such as antioxidant activity, circulatory disease prevention, anti-inflammatory, anti-allergic, antibacterial, anti-viral, and immune enhancing.

As shown in FIG. 3, the total flavonoid content according to the extraction time and the microbial strain was mixed with McMoon-Dong, Schisandra chinensis and Astragalus powder at 2: 1: 1, and compared by extraction time, 78.54 ± 9.62 mg CE at 0 hours. / 100g, 80.09 ± 5.12 mg CE / 100g at 2 hours, 85.15 ± 8.44 mg CE / 100g at 4 hours, and 96.66 ± 10.23 mg CE / 100g at 6 hours, and the total flavonoid content increased with longer extraction time. Many. Based on this, the extracts were fermented by microbial strains for 6 hours, and the results showed that the use of Lactobacillus brevis strains was 91.02 ± 6.88 mg CE / 100g, the use of Lactobacillus plantarum strains was 97.36 ± 6.60 mg CE / 100g, and the mixed strains of Lactobacillus brevis and Lactobacillus plantarum were When the mixed strain was used at 114.31 ± 3.39 mg CE / 100g, the total flavonoid content was high.

Figure 4 is a view showing the results of DPPH radical scavenging activity of the extract and fermentation product according to the experimental example of the present invention.

DPPH radical scavenging activity is applied to phenolic compounds by using DPPH, a free radical having a deep purple color, reduced and decolorized by aromatic amines, antioxidants, and polyhydroxy aromatic compounds. It is used to measure the antioxidant activity of a substance as an indicator of the capping activity.

DPPH (1,1'-diphenyl-2-picrylhydrazyl) free radical scavenging activity was obtained by mixing 10 µl of extract and fermentation samples in 96-well plates and 190 µl of a 0.2 mM DPPH solution prepared immediately before use. After reacting for a minute, absorbance was measured at 520 nm using a microplate reader-SpectraMax M5.

Ascorbic acid was used as a positive control, and DPPH radical scavenging activity was expressed as a percentage calculated as [1- (absorbance of sample added / absorbance of negative control)] × 100.

As shown in FIG. 4, the IC ₅₀ of ascorbic acid as a control group showed 8.62 ± 0.98 ug / mL, and the mixture was extracted by extracting time by mixing Mcmyeon-dong, Schisandra chinensis and Astragalus powder at 2: 1: 1 to obtain DPPH radical scavenging ability. Comparison of IC ₅₀ values revealed 257.61 ± 0.45 ug / mL at 0 hours, 215.35 ± 1.91 ug / mL at 2 hours, 168.84 ± 0.82 ug / mL at 4 hours and 155.23 ± 0.90 ug / mL at 6 hours. As the extraction time was longer, DPPH radical scavenging activity was good. In this extract, based on 6 hours The results, Lactobacillus brevis strain compared to fermentation by the microorganism strain is 146.67 ± 0.84 ug / mL, Lactobacillus used plantarum strain was 145.51 ± 0.76 ug / mL, Lactobacillus brevis and Lactobacillus using plantarum mixed culture was 113.12 ± When the mixed strain was used at 0.57 ug / mL, the IC ₅₀ value was the lowest and the DPPH radical scavenging activity was the best.

5 is a diagram showing the results of measuring the ABTS radical scavenging activity of the extracts and fermentations according to the experimental example of the present invention.

The ABTS radical scavenging activity can be confirmed by measuring that the ABTS free radicals generated by the reaction with potassium persulfate solution are removed by the antioxidant power in the sample and discolored from the index-specific blue-green to light green. In addition, the ABTS radical scavenging activity has a common mechanism of removing artificial radicals as well as DPPH radical scavenging activity, and is known to show a significant correlation with DPPH radical scavenging activity.

ATBS [2,2'-azinobis- (3-ethylbenzothiazolin-6-sulphonic-acid] cation radical scavenging activity was mixed 1: 1 with 2.45 mM potassium persulfate solution in 7 mM ABTS solution and left in dark at room temperature for 24 hours. After making ABTS radical (ABTS + ·) and diluting it with PBS (phosphate buffer saline, pH 7.4) buffer so that the absorbance value was 0.7 ± 0.02 at 732 nm, 190 μl of ABTS radical solution, extract and fermentation in 96-well plate 10 μl of water sample was added and allowed to stand for 1 minute, and then the absorbance was measured at 732 nm.

As shown in FIG. 5, the IC ₅₀ of ascorbic acid as a control group was 9.41 ± 0.52 ug / mL, and it was extracted by extracting time by mixing McMoon-dong, Schisandra chinensis and Astragalus powder at 2: 1: 1 and extracting IC ₅₀ of ABTS radical scavenging ability Comparing the values, 334.38 ± 33 ug / mL at 0 hours, 292.26 ± 2.90 ug / mL at 2 hours, 276.54 ± 1.42 ug / mL at 4 hours and 265.30 ± 1.00 ug / mL at 6 hours. As the extraction time was longer, ABTS radical scavenging activity was good. Based on this, the extracts were fermented by microbial strains for 6 hours, and compared with 242.65 ± 1.13 ug / mL for Lactobacillus brevis strains, 253.25 ± 1.06 ug / mL for Lactobacillus plantarum strains, and 217.83 ± for Lactobacillus brevis and Lactobacillus plantarum strains. When the mixed strain was used at 1.27 ug / mL, the IC ₅₀ value was the lowest and the ABTS radical scavenging activity was the best.

Figure 6 is a diagram showing the cell viability analysis results of the extract and the fermentation product according to an embodiment of the present invention.

The 5- (3-caroboxymeth-oxyphenyl) -2H-tetra-zolium inner salt (MTS) assay showed that the yellow water-soluble substrate reduced the MTS tetrazolium to a blue-violet, water-insoluble MTS formazan by dehydrogenase action in living cells. It is a test that uses the ability of the mitochondria.

RAW 264.7 cells, the macrophage line of the mouse used in the experimental example of the present invention, DMEM (Dublecco's Modified Eagle Medium) with 10% FBS (fetal bovine serum) and 1% P / S (penicilin-streptomycin) added for cell culture Medium was used.

When the cultured RAW 264.7 cells were 80% confluent, the cells were washed with PBS, desorbed with Cell Scraper, centrifuged at 3,000 rpm for 4 minutes, and then subcultured at 2 days intervals.

Cytotoxicity to the extracts and fermentations was determined by slightly modifying the method of 5- (3-caroboxymeth-oxyphenyl) -2H-tetra-zolium inner salt (MTS).

Dispense RAW 264.7 cells into 1 × 10 ⁴ cells / well in a 96-well plate, pre-incubate in a CO ₂ incubator (37 ° C, 5% CO ₂ ) for 24 hours, and then prepare each sample for a final concentration (10 , 50, 100, 200, 500 ug / mL) cells were treated and incubated for 18 hours. Then, 20 μl of MTS solution per well was added and reacted for 4 hours in a CO ₂ incubator, and then the absorbance was measured at 490 nm using a microplate reader (SpectraMax M5).

As shown in FIG. 6, the cell survival rate for RAW 264.7 cells was obtained by treating extracts according to the extraction time and microbial strains of Macmundong, Schisandra chinensis and Astragalus mixtures by concentration (10, 50, 100, 200, 500 ug / mL). When the survival rate of the non-extracted control was 100%, the cell survival rate was 80% or more, which is the minimum concentration without cytotoxicity at all concentrations of 500 ug / ml or less. Therefore, in the embodiment of the present invention, the experiment was performed after setting the treatment concentration of 500 ug / ml or less.

Figure 7 is a view showing the results of nitric oxide analysis of extracts and fermentations in accordance with an embodiment of the present invention.

NO (Nitric oxide) is a free radical, known as a substance having various functions such as maintaining intracellular homeostasis, anticancer activity, transporting neurotransmitters, and cytotoxicity as a delivery agent of the cardiovascular, nervous and immune systems. In particular, when inducibel NOS (iNOS), one of the synthetic pathways of NO, over-produces NO in an inflammatory state, it generates harmful substances such as peroxynitrite and nitrogen dioxide, which plays an important role in the formation and progression of cancer. Accumulation, DNA damage, and mitochondria (mitochondria) is detected by the release of cytochrome C, apoptosis inducing factor is known to cause cell death.

NO measurement was performed by dispensing RAW 267.4 cells into 1 × 10 ⁴ cells / well in a 96-well plate, pre-incubating in a CO ₂ incubator (37 ° C, 5% CO ₂ ) for 24 hours, and then taking each sample 10, 50 After pretreatment at a concentration of 100, 200 ug / mL for 2 hours, LPS (100 ng / mL) was treated and incubated for 18 hours. After adding the same amount of Griess reagent as the culture, the absorbance was measured at 540 nm using a microplate reader (SpectraMax M5).

The concentration of NO was calculated based on the standard curve for each concentration of NaNO ₂ .

7 shows the results of treatment of the extract and the fermented product with 500 ug / mL two hours ago, followed by treatment of cells with LPS 100 ng / mL for 18 hours, in the group treated with LPS 18.66 ± 0.23 uM The concentration of NO, and the extract extracted by the extraction time by mixing the munmundong, Schisandra chinensis and Astragalus powder 2: 1: 1, 12.90 ± 0.75 uM at 0 hours, 12.39 ± 1.07 uM at 2 hours, 11.07 ± at 4 hours It was 10.69 ± 0.88 uM at 0.21 uM and 6 hours, and the highest NO inhibitory activity was obtained from the extract extracted for 6 hours. Based on this, the extract was fermented by microbial strains for 6 hours, and the use of Lactobacillus brevis strain was 11.39. The use of Lactobacillus plantarum strains with ± 0.42 uM, 14.31 ± 1.28 uM, and 10.85 ± 0.33 uM with Lactobacillus brevis and Lactobacillus plantarum mixed strains showed the highest NO inhibition.

Example of the present invention, as described above, malt medium using malt and water, inoculated with lactic acid bacteria in the prepared malt medium to prepare a culture solution by spawning, powdered pulses, Schizandra chinensis and Astragalus The extract is prepared by extracting hot water, fermented by mixing the prepared malt medium, extract, culture solution and sugar, fermentation broth is prepared, and the juice is added to the prepared fermentation broth to prepare a beverage, antioxidant, anti-inflammatory and body immunity An enhanced beverage can be provided to the consumer.

The above description may be modified and modified by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention but to describe the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The protection scope of the present invention should be interpreted by the following claims, and all technical ideas within the equivalent scope should be interpreted as being included in the scope of the present invention.

The present invention is to prepare a malt medium using malt and water, inoculate the lactic acid bacteria to the prepared malt medium to prepare a culture solution by spawning the culture medium, extract the powdered maltung, Schisandra chinensis and Astragalus to prepare the extract, Fermented liquid is prepared by mixing fermented malt medium, extract, culture solution and sugar, and preparing juice by adding juice to the prepared fermentation broth, thereby providing beverages with enhanced antioxidant, anti-inflammatory and body immunity to consumers. As it is, it can be widely used in the beverage field, herbal medicine processing field and the like.

Claims (10)

In the manufacturing method of the fermented drink using ginmundong, Schisandra chinensis and Astragalus,
Preparing malt medium by mixing malt with water and then hot watering;
Preparing a culture solution by inoculating a strain on the prepared malt medium;
Mixing pulmonary dong, Schisandra chinensis and Astragalus in powder form, followed by stirring to prepare a first mixture;
Preparing the extract by filtering the prepared first mixture and 15 times to 25 times more water than the first mixture and extracting the mixture for 5 hours to 7 hours at 90 ° C. to 110 ° C .;
Preparing a fermentation broth by fermenting a second mixture of the prepared extract, the prepared malt medium, the prepared culture solution and sugar; And
After mixing water and juice into the prepared fermentation broth, boiled at 90 ℃ ~ 110 ℃ for 15 minutes to 30 minutes to prepare a fermented beverage manufacturing method of the fermented beverage using ganmundong, Schisandra chinensis and Astragalus. The method of claim 1,
Preparing the malt medium,
Preparation of the fermented beverage using Mcmundong, Schisandra chinensis and Astragalus, characterized in that the malt medium is prepared by putting the water 3000ml to 4000ml into the malt 600g to 800g and then bathing at 65 ° C to 75 ° C for 5 hours to 7 hours. Way. The method of claim 1,
Preparing the culture solution,
Inoculating the strain of 1.0% (v / v) in the prepared 400ml ~ 600ml malt medium to prepare the culture solution by incubating for 45 hours to 50 hours at 25 ℃ ~ 35 ℃,
Said strain is Lactobacillus brevis , Lactobacillus plantarum and a method for producing a fermented beverage using Macmundong, Schisandra chinensis and Astragalus, characterized in that it comprises at least one of a strain by mixing them. The method of claim 1,
The first mixture,
The method of producing a beverage fermented using medmundong, Schisandra chinensis and Astragalus, characterized in that the weight ratio of the total first mixture component is composed of a weight ratio of 2: 1: 1, respectively. The method of claim 1,
Preparing the fermentation broth,
The second mixture is fermented at 25 ℃ to 35 ℃ for 65 hours to 80 hours to prepare the fermentation broth, characterized in that for preparing a beverage using a mixed extract. The method of claim 1,
The second mixture,
From 92% to 97% by weight of the extract, 1.5% to 4% by weight of the malt medium, 0.5% to 2% by weight of the culture medium and 0.5% to 2% by weight of the sugar in the total weight of the second mixture component Method for producing a beverage using the mixed extract, characterized in that the composition. The method of claim 1,
The fermented beverage,
Macmundong, Schisandra chinensis and Astragalus, characterized in that the composition of the fermentation broth 25% to 40% by weight, 40% to 60% by weight of water and 10% to 20% by weight of the fruit juice in the weight ratio of the total fermentation beverage ingredients. Method for producing a beverage fermented using. The method of claim 1,
Sterilizing the fermented beverage prepared by the sterilizer;
Injecting the sterilized fermented beverage into a container of a predetermined packaging unit and then packaging the fermented beverage;
Sterilizing the packaged fermented beverage; And
Method for producing a fermented beverage using ganmundong, Schisandra chinensis and Astragalus, further comprising the step of maintaining the sterilized fermented beverage at 3 ℃ ~ 5 ℃ using cooling water. In beverages fermented using Megmundong, Schisandra chinensis and Astragalus,
After mixing powdered Macmundong, Schisandra chinensis and Astragalus, the mixture was stirred and extracted using a first mixture, malt and water were mixed, malt medium prepared by boiling water, and inoculated with a strain on malt medium, followed by cultivation. The fermentation broth is prepared by fermenting the culture mixture and the second mixture of sugar, adding water and juice to the prepared fermentation broth, and mixing the mixture with the fermentation beverage prepared by boiling at 90 ° C. to 110 ° C. for 15 to 30 minutes. Drinks fermented using Megmundong, Schisandra chinensis and Astragalus. The method of claim 9,
The first mixture,
The fermented beverage using McMoon-Dong, Schisandra chinensis and Astragalus, respectively, in the weight ratio of the total first mixture component, the munmundong, Schisandra chinensis and Astragalus are each formed in a weight ratio of 2: 1: 1.

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