KR20200139876A - Manufacturing method of healthy beverage containing improvement of gastric disease by using the cabbage extracts - Google Patents

Abstract

The present invention relates to a method of manufacturing a healthy beverage containing cabbage for ameliorating gastrointestinal diseases. More particularly, the present invention relates to a method for manufacturing a healthy beverage for ameliorating gastrointestinal diseases, further comprising broccoli, aloe, apple, lemon, pineapple, licorice and Ulmus macrocarpa Hance. By removing a peculiar flavor that is generated when heating cabbage, it is possible to improve the taste and flavor, and it is also possible to improve digestion and ameliorate gastrointestinal diseases by including medicinal herbs.

Description

Manufacturing method of healthy beverage containing improvement of gastric disease by using the cabbage extracts

The present invention relates to a method of manufacturing a health drink for improving gastrointestinal diseases including cabbage, and in more detail, manufacturing a health drink for improving gastrointestinal diseases further comprising broccoli, aloe, apple, lemon, pineapple, licorice and yugeun peel It's about how.

In general, health juice is a widely used health food in Korea, and in recent years, it is widely used as a health drink to protect health as a concept of a beverage.

Cabbage ( Brassica oleracea var. capitata) is one of the most consumed cruciferous vegetables in Korea and its origin is the Mediterranean coast. Cabbage contains 93.3% moisture, 5.6% carbohydrates, 1.4% total dietary fiber, 0.6% protein, and 0.1% fat.Carbohydrates contain 2.1% fructose, 1.8% glucose, and 0.5% sucrose. Represents the sweetness of. In addition, it is known to be rich in nutrients such as linolenic acid, essential amino acid (lysine), vitamin C, and vitamin K. Glucosinolate contained in cabbage exhibits activities such as preventing cancer, activating immune function, and increasing antioxidant efficacy, while S-methylmethionine is effective in anti-inflammatory, pain suppression, and fat accumulation. Is being reported.

Broccoli ( Brassica oleracea var. italica) belongs to the cruciferous family and is also called green cauliflower. It is native to the eastern Mediterranean and Asia Minor and grows well from mild to cool climates. Broccoli sprouts, which are widely known to be good for cancer prevention and high blood pressure, contain up to 50 times more anti-cancer substance'sulforaphane' than fully grown, and are known to contain twice as much vitamin C as lemons and bell peppers, and 8 times as much as tomatoes.

Aloe vera ( Aloe barbadensis Miller) is a succulent plant that is a kind of the lily family Aloe genus, and it is known empirically that it has various effects. Aloe is somewhat different depending on the type, but it has a spear-like shape, has thorns on both ends of the green leaf, and the tip of the leaf is sharp. The main components of aloe are high molecular polysaccharides containing hexose, aloetin, aloe ulcin, and alomitin, and most of these components are known to exist in gels inside leaves.

Apple ( Malus pumila ) is one of Korea's representative fruits belonging to the family Alpsaceae. Daegu, Chungju, Yesan, etc. are the main production areas, and ruby, Gukgwang, India, and Fuji are the main species. In terms of food properties, it is an alkaline food despite its sour taste, and the important ingredients are sugar, organic acids and pectin.

Lemon ( Citrus limonia ) is an evergreen tree belonging to the Unhyangdae family. It is native to India and the western Himalayas and is cultivated in each subtropical region. Fruit juice has a good scent and contains citric acid and vitamin C, so it is widely used in beverages and perfumes.

Pineapple ( Ananas comosus ) is high in sugar and contains a lot of vitamin A, vitamin C, and vitamin B. Fresh pulp can be eaten as it is or cooked and consumed. It is known to help relieve menstrual irregularities, indigestion, beriberi, parasites, and nervous fatigue, and pulp can be used for facial massage as an enzyme that warms weakened skin.

Licorice ( Glycyrrhiza uralensis Fischer) is a medicinal plant, and its roots are reddish brown, go deep into the ground, and the stems grow upright about 1m. In addition, the white hairs are dense, so it looks grayish and has scattered lines. Flowers bloom in July-August, 1.4-2.5cm long, purple, and the roots are sweet, so they can be used as a sweetener or herbal medicine.

The root bark of the elm tree ( Ulmus macrocarpa Hance) is dried. Elm trees grow in the foothills of the northern and central parts of Korea. It can be prepared by digging the roots in early spring and autumn and washing them in water, then discarding the outer shell and peeling the inner shell and drying it in the sun, and it is known for its sweet taste and flat properties.

Despite the recent busy modern life, the preference of health drinks containing various physiologically active substances for the purpose of improving health is increasing, and consumption of various health drinks containing vegetables as the main ingredient is steadily increasing.

Korean Patent Laid-Open Publication No. 10-2018-0045444 relates to a method for producing cabbage juice prepared without adding water, and discloses a method for producing cabbage juice made mainly of cabbage. Korean Patent Publication No. 10-2017-0042890 However, a method of manufacturing a health drink using cabbage, broccoli, and ginseng berry is disclosed, but it is different from the method of manufacturing a health drink showing the effect of gastrointestinal disease and improving the taste and aroma of cabbage of the present invention.

Korean Patent Laid-Open Publication No. 10-2018-0045444 (Name of the invention: Method for manufacturing cabbage juice without water, Applicant: Jinsung FM Co., Ltd., Publication date: 2018.05.04.) Korean Patent Laid-Open Patent No. 10-2017-0042890 (Name of the invention: Method for manufacturing health drinks using cabbage, broccoli and ginseng berry, Applicant: Green Food Co., Ltd., an agricultural corporation, Publication date: 2017.04.20.) Korean Patent Registration No. 10-0908805 (Name of invention: method of manufacturing health drink and composition of health drink, applicant: Namsoo Jang, registration date: July 15, 2009)

An object of the present invention is to provide a method of manufacturing a health drink for improving gastrointestinal diseases containing cabbage as an active ingredient, and more particularly, gastrointestinal diseases further comprising broccoli, aloe, apple, lemon, pineapple, licorice and yugeunpi It is to provide a method of manufacturing a health drink for improvement.

The present invention relates to a method of manufacturing a health drink for improving gastrointestinal diseases comprising cabbage as an active ingredient.

The present invention (first step) preparing a mixture of cutting and pulverizing and mixing vegetables, fruits and herbal medicines;

(Second step) preparing a fermented product by adding and fermenting a fermentation strain to the mixture of the first step;

It relates to a method for manufacturing a health drink for improving gastrointestinal diseases, comprising a; (third step) heat-extracting and filtering the fermented product of the second step to prepare an extract.

Vegetables of the first step are cabbage ( Brassica oleracea var.capitata), broccoli ( Brassica oleracea var. italica) and aloe ( Aloe barbadensis Miller), fruits are apples ( Malus pumila ), lemon ( Citrus limonia ) and pineapple ( Ananas comosus ), the herbal medicine may be licorice ( Glycyrrhiza uralensis ) and Yugeunpi ( Ulmus macrocarpa Hance).

The fermentation strain of the second step may be a mixed strain of Lactobacillus sakei , Lactobacillus acidophilus , Lactobacillus casei , and Streptococcus lactis . have.

The heat extraction in the third step may be extracted by applying heat at 100 to 120° C. for 3 to 5 hours.

After the third step, packaging for sterilizing the extract; may be added.

The sterilization may be performed by boiling at 95 to 100°C for 30 minutes to 2 hours.

Another invention relates to a health drink for improving gastrointestinal diseases prepared according to the manufacturing method.

In addition, the present invention relates to a pharmaceutical composition for improving gastrointestinal diseases, characterized in that it comprises the health drink or a concentrate thereof, and a dry powder thereof.

Another aspect of the present invention relates to a health functional food for improving gastrointestinal diseases, comprising the health drink or a concentrate thereof, and a dry powder thereof.

Hereinafter, the present invention will be described in detail.

Vegetables of the first step may be cabbage ( Brassica oleracea var. capitata), broccoli ( Brassica oleracea var. italica) and aloe ( Aloe barbadensis Mill.), and fruits are apples ( Malus pumila ), lemon ( Citrus limonia ) and Pineapple ( Ananas comosus ) may be, and the herbal medicine may be licorice ( Glycyrrhiza uralensis ) and Yugeunpi ( Ulmus macrocarpa Hance ).

In addition, the vegetables, fruits and medicinal herbs can be cut into 3 to 5 cm in size, and cabbage and broccoli among vegetables can be crushed through a blender. In addition, the fruit can be used by removing the seeds and peeling or peeling, and then the cut and pulverized vegetables, fruits, and herbal medicinal herbs are all mixed to prepare a mixture.

The mixture includes 5 to 17 parts by weight of broccoli, 1 to 7 parts by weight of aloe, 1 to 5 parts by weight of apples, 1 to 5 parts by weight of lemon, 1 to 5 parts by weight of pineapple, 1 to 5 parts by weight of licorice, and It may be prepared by mixing 1 to 5 parts by weight of Yugeunpi.

The second step may be to prepare a fermented product by adding and fermenting a fermentation strain to the mixture of the first step.

The fermentation strain may include various lactic acid bacteria known in the art. Lactobacillus used in the present invention is Lactobacillus alimentarius ( Lactobacillus alimentarius ), Lactobacillus sakei ( Lactobacillus sakei ), Lactobacillus acidophilus ), Lactobacillus casei ( Lactobacillus casei ), Lactobacillus casei Lactobacillus gasseri ), Lactobacillus delbrueckii , Lactobacillus fermentum , Lactobacillus bulgaricus ), Lactobacillus helveticus , Lactobacillus helvetic Leuconostoc mensenteroides), Streptococcus stand a brush Russ (Streptococcus thermophilus), Streptococcus lactis (Streptococcus lactis), Enterococcus par sieom (Enterococcus faecium), Enterococcus par faecalis (Enterococcus faecalis), Bifidobacterium William BP bonus (Bifidobacterium bifidum ) it may be selected from Bifidobacterium William Infante Tees (Bifidobacterium infantis), Bifidobacterium William Bra Entebbe (Bifidobacterium brave) and Bifidobacterium group consisting of Liam ronggeom (Bifidobacterium longum).

More preferably, two or more strains may be mixed and added to the mixture for fermentation, and most preferably, Lactobacillus sakei, Lactobacillus acidophilus, Lactobacillus casey and Streptococcus lactis 1:0.5-1 It is recommended to ferment by adding the mixed strain at a weight ratio of :0.5~1:0.5~1.

On the other hand, fermentation can be carried out for 12 hours to 3 days at a temperature of 30 to 37°C. If the temperature is less than 30°C or the time is less than 12 hours during fermentation, the fermentation does not proceed sufficiently, resulting in an active ingredient showing the effect of improving gastrointestinal diseases It may not be preferable, and if the temperature exceeds 37°C or the time exceeds 3 days, it is not economically preferable.

In the third step, the fermented product prepared in the second step may be extracted with hot water and filtered to prepare an extract. In more detail, it is preferable to extract the fermented product at 100 to 120° C. for 3 to 5 hours, and if the temperature is less than 100° C. or less than 3 hours, the active ingredient may not be sufficiently generated because it is not sufficiently extracted, and the temperature is 120 It is economically unfavorable if it exceeds ℃ or exceeds 5 hours.

In addition, after the third step, the step of sterilizing and packaging the extract may be performed, and the sterilization may be performed by boiling at 95 to 100° C. for 30 minutes to 2 hours.

The extract of the present invention may be freeze-dried to be prepared in the form of a powder, and may also be used as a pharmaceutical composition containing the same. In more detail, it may be formulated in various oral or parenteral dosage forms, but is not limited thereto.

Formulations for oral administration include, for example, tablets, pills, hard/soft capsules, solutions, suspensions, emulsifiers, syrups, granules, etc. These formulations include fillers, extenders, wetting agents, etc. that are commonly used in addition to the above active ingredients. One or more diluents or excipients such as disintegrants, lubricants, binders, and surfactants may be used. Agar, starch, alginic acid or its sodium salt, anhydrous monohydrogen phosphate calcium salt, etc. may be used as the disintegrant, and as the lubricant, silica, talc, stearic acid or its magnesium salt or calcium salt, polyethylene glycol, etc. may be used. , As a binder, magnesium, aluminum silicate, starch paste, gelatin, methylcellulose, sodium carboxymethylcellulose, polyvinylpyrrolidine, low-substituted hydroxypropylcellulose, glycine, etc. can be used as diluents, and in some cases, general A boiling mixture known as, absorbent, colorant, flavoring agent, sweetening agent, and the like may be used together.

In addition, parenteral administration is performed by injecting a subcutaneous injection, an intravenous injection, an intramuscular injection, or an intrathoracic injection. At this time, in order to formulate a formulation for parenteral administration, the cabbage extract is mixed in water with a stabilizer or buffer to prepare a solution or suspension, which can be prepared in a unit dosage form of an ampoule or vial.

The extract may be sterilized or contain adjuvants such as preservatives, stabilizers, wetting agents or emulsification accelerators, salts for regulating osmotic pressure, buffers, and other therapeutically useful substances, which are conventional methods of mixing, granulating or coating. It can be formulated according to.

On the other hand, the disease to which the extract of the present invention or the lyophilized powder is applicable may be a gastrointestinal disease. More specifically, but not limited thereto, gastrointestinal disease, gastric ulcer, duodenal ulcer, gastritis or heartburn, reflux esophagitis, duodenitis, indigestion, gastric cancer.

The present invention relates to a method of manufacturing a health drink for improving gastrointestinal diseases comprising cabbage as an active ingredient. In addition, it is possible to improve taste and aroma and improve digestion by removing the characteristic aroma generated when heating cabbage including aloe, apple, lemon and pineapple. In addition, it shows the effect of improving gastrointestinal diseases by adding licorice and yugeunpi, which are herbal medicines that reduce inflammation of gastrointestinal diseases.

1 is a flowchart illustrating a manufacturing flow chart of a health drink for improving gastrointestinal diseases comprising cabbage according to the present invention as an active ingredient.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, it is provided to sufficiently convey the spirit of the present invention to those skilled in the art so that the contents introduced herein are thorough and complete.

Example 1. Preparation of extract containing cabbage

In an example of the present invention, an extract was prepared using cabbage, broccoli, aloe, apple, lemon, pineapple, licorice and yugeun peel.

First, cabbage, broccoli, aloe, apples, lemons, pineapples, licorice, and yugeun peel were all cleaned and cut into 3 ~ 5cm sized ingredients. The fruit was removed from the seeds and used as the skin, and cabbage and broccoli were further crushed using a blender, and all ingredients were mixed to prepare a mixture. The material composition of the mixture is shown in Table 1 below.

100 g of the mixture and Lactobacillus sakei ( Lactobacillus sakei ), Lactobacillus acidophilus ( Lactobacillus acidophilus ), Lactobacillus casei ( Lactobacillus casei ) and Streptococcus lactis ( Streptococcus lactis ) were mixed by 0.025 g each Fermentation was carried out by adding strain. Fermentation was carried out at a temperature of 35° C. for 1 day to prepare a fermented product. Thereafter, the fermented product was extracted by applying heat at 100° C. for 4 hours to obtain an extract.

division cabbage broccoli Aloe Apple lemon pineapple licorice Yoo Geun-pi total Example 1-1 100g 17g 4g 3g 2g 2g 3g 3g 134g Example 1-2 100g 14g 6g 5g 2g 3g 2g 2g 134g Example 1-3 100g 5g 7g 5g 2g 5g 5g 5g 134g Example 1-4 100g 8g 5g 2g 5g 5g 5g 4g 134g Example 1-5 100g 12g 3g 4g 4g 3g 4g 4g 134g

Comparative Example 1. Preparation of extract prepared by different composition of materials

The extract was prepared in the same manner as in Example 1, but the composition of the material was different. This is shown in Table 2 below.

division cabbage broccoli Aloe Apple lemon pineapple licorice Yoo Geun-pi total Comparative Example 1-1 100g 0g 9g 3g 7g 3g 8g 4g 134g Comparative Example 1-2 100g 20g 3g 5g 2g 2g 1g 1g 134g Comparative Example 1-3 100g 15g 0g 4g 5g 0g 5g 5g 134g Comparative Example 1-4 100g 11g 5g 0g 5g 8g 0g 5g 134g Comparative Example 1-5 100g 8g 4g 7g 5g 5g 5g 0g 134g Comparative Example 1-6 100g 3g 7g 4g 0g 14g 6g 0g 134g

Comparative Example 2. Preparation of extract with different fermentation process

The extract was prepared in the same manner as in Example 1-1, but with different fermentation strains during the fermentation process or omitting the fermentation process, and is shown in Table 3 below.

division Contents Comparative Example 2-1 Extract fermented using only Lactobacillus sakei Comparative Example 2-2 Extract fermented using Lactobacillus sakei and Lactobacillus acidophilus Comparative Example 2-3 Extract fermented using Lactobacillus Sake, Lactobacillus acidophilus and Lactobacillus Casey Comparative Example 2-4 Extract fermented using Lactobacillus sakei and Streptococcus lactis Comparative Example 2-5 Extract manufactured by omitting the fermentation process

Experimental Example 1. Confirmation of gastrointestinal disease improvement effect of cabbage extract

Helicobacter bacteria are known to produce carbon dioxide and ammonia by producing urease, an enzyme that degrades urea, and by decomposing urea in plasma exudate or tissue fluid of the gastric mucosa, thereby neutralizing strong acids in the stomach and inhabiting the stomach. . Therefore, in order to improve the symptoms of gastrointestinal diseases caused by Helicobacter bacteria, it has the ability to inhibit the activity of Helicobacter urease, and when ingested by the patient, it should be able to naturally suppress the growth of Helicobacter.

Accordingly, an experiment was conducted to confirm the inhibitory effect of Helicobacter urease activity and the antibacterial ability of Helicobacter with respect to the extracts prepared in Examples and Comparative Examples of the present invention.

Experimental Example 1-1. Confirmation of urease activity inhibition effect

In this experimental example, an experiment was conducted to confirm the inhibitory effect of Helicobacter urease activity, and the Helicobacter pylori ATCC 43504 was used. Thaw frozen Helicobacter, incubate for 3 days at 37°C, 100% humidity, and 10% CO ₂ , and incubate for 2 days in the same medium without antibiotics, and then CO ₂ 5%, O ₂ 10%, N ₂ Incubated for 24 hours while stirring at 85% atmospheric condition.

Thereafter, the cells were collected, washed once with phosphate buffer, suspended in the same buffer, and sonicated 6 times for 1 minute (ultrasonication, Vibra Cell), and then centrifuged at 1,200 rpm for 1 hour to separate urease.

As a buffer solution, 2.984 g of triethanolamine was added to 900 ml of distilled water, and the pH was adjusted to 6.7 with 0.2N HCl, so that the total amount was 1000 ml. Then, 28.2 ml of 0.01N sodium hydroxide was added to 200 mg of phenol red, and a buffer solution was added to make the total amount 250 ml. 5 ml of a buffer solution was added to 2 mg of urease, and urea was prepared at 30 mM.

Each buffer solution was put into a test tube, 0.2 ml of the extracts prepared in Example 1 and Comparative Examples 1 to 2 were added, and 0.3 ml of the indicator was added thereto.

The test tube was immersed in a 25°C water bath, urease was added at 30 second intervals, reacted for 5 minutes, 0.5 ml of urea solution was added and reacted for 5 minutes to measure the absorbance at 555 nm, and the activity inhibition value Was converted. The results are shown in Table 4.

Inhibition of activity (%) = 100×{1-(S-C2)/(C1-C2)}

(S: absorbance of urease treated with extract, C2: absorbance of denatured urease,

C1: absorbance of urease not treated with extract)

Concentration (1.0mg/ml) Inhibition of urease activity (%) Example 1-1 72.8 Example 1-2 71.2 Example 1-3 70.7 Example 1-4 71.3 Example 1-5 69.0 Comparative Example 1-1 44.7 Comparative Example 1-2 43.1 Comparative Example 1-3 41.7 Comparative Example 1-4 40.9 Comparative Example 1-5 38.0 Comparative Example 1-6 42.2 Comparative Example 2-1 31.2 Comparative Example 2-2 33.3 Comparative Example 2-3 38.9 Comparative Example 2-4 34.7 Comparative Example 2-5 28.6

Referring to Table 4, it can be seen that the extracts prepared in Examples 1-1 to 1-5 have a urease activity inhibition rate of 60% or more. In contrast, the extracts prepared in Comparative Examples 1-1 to 1-6 exhibited a urease activity inhibition rate of 45% or less, and the extracts prepared in Comparative Examples 2-1 to 2-5 exhibited a urease activity inhibition rate of less than 40%. It can be seen that the urease activity inhibitory effect is not superior.

Therefore, in this experiment, it was confirmed that extracts of cabbage, broccoli, aloe, apple, lemon, pineapple, licorice, and yugeunpi can be used as a new food material for improving symptoms of gastrointestinal diseases. In addition, fermentation process by adding fermentation strains When implemented, it was found that the effect was more excellent.

Experimental Example 1-2. Measurement of antibacterial activity against Helicobacter

Measurement of the antibacterial activity against Helicobacter for the extracts prepared from Example 1 and Comparative Examples 1 to 2 was confirmed through the diameter of the suppression ring produced by using a paper disc afar diffusion method.

The Helicobacter pylori ATCC 43504 cultured for 48 hours on Brucella agar medium was suspended in Brucella broth to have an absorbance of 1.2 at 450 nm. Then, 200 µl of the suspension was spread on a previously prepared Brucella agar medium, and then a sterilized filter paper disc (Tokyo, 8 mm, Japan) was placed thereon.

The extracts prepared from Example 1 and Comparative Examples 1 to 2 were filtered through a 0.45 µm membrane filter so that the final concentration of each extract was 1.0 mg/ml, and then each 10 µl was absorbed into the disk.

After incubating for 72 hours at 10% CO _{2 and} 37°C, the degree of antimicrobial activity was compared through the diameter of the clear zone formed around the disk. The results are shown in Table 5, and the diameter (mm) of the suppression ring includes the size of the disk (mm).

Concentration (1.0mg/ml) Diameter of suppression ring (㎜) Example 1-1 17.4 Example 1-2 16.5 Example 1-3 16.8 Example 1-4 17.1 Example 1-5 16.7 Comparative Example 1-1 9.9 Comparative Example 1-2 8.6 Comparative Example 1-3 9.1 Comparative Example 1-4 9.8 Comparative Example 1-5 8.8 Comparative Example 1-6 8.6 Comparative Example 2-1 7.4 Comparative Example 2-2 8.0 Comparative Example 2-3 7.8 Comparative Example 2-4 7.7 Comparative Example 2-5 6.3

Referring to Table 5, the extracts prepared in Examples 1-1 to 1-5 exhibited a diameter of 16 mm or more of the suppression ring, whereas Comparative Examples 1-1 to 1-5 prepared by varying the composition of the material were suppressed. It can be seen that the diameter of the ring is less than 10 mm, and the antibacterial activity against the Helicobacter strain is more excellent in the extract of Example 1-1 to 1-5.

In addition, it can be seen that the extracts of Comparative Examples 2-1 to 2-5 prepared by different fermentation processes were formed with a smaller diameter of the inhibitory ring, and the extracts prepared in Examples 1-1 to 1-5 were added to Helicobacter. It was confirmed that it showed strong antibacterial activity.

Therefore, in this experiment, it was confirmed that extracts of cabbage, broccoli, aloe, apple, lemon, pineapple, licorice, and yugeunpi can be used as a new food material for improving symptoms of gastrointestinal diseases. In addition, fermentation process by adding fermentation strains When implemented, it was found that the effect was more excellent.

<Formulation Example 1. Food production>

Formulation Example 1-1. Preparation of cooking seasoning

A freeze-dried product obtained by lyophilizing the extract of Example 1-1 of the present invention was added to the cooking seasoning in an amount of 1% by weight to prepare a cooking seasoning for health promotion.

Formulation Example 1-2. Manufacture of flour food

A freeze-dried product obtained by lyophilizing the extract of Example 1-1 of the present invention was added to wheat flour in an amount of 0.1% by weight, and bread, cakes, cookies, crackers, and noodles were prepared using this mixture to prepare food for health promotion.

Formulation Example 1-3. Preparation of soups and gravies

A lyophilized product obtained by lyophilizing the extract of Example 1-1 of the present invention was added to soups and broth in an amount of 0.1% by weight to prepare soups and juices for health promotion.

Formulation Example 1-4. Manufacture of dairy products

A lyophilized product obtained by lyophilizing the extract of Example 1-1 of the present invention was added to milk in an amount of 0.1% by weight, and various dairy products such as butter and ice cream were prepared using the milk.

<Formulation Example 2. Pharmaceutical formulation>

Formulation Example 2-1. Manufacture of tablets

200 g of a lyophilized product obtained by lyophilizing the extract of Example 1-1 of the present invention was mixed with 175.9 g of lactose, 180 g of potato starch, and 32 g of colloidal silicic acid. After adding a 10% gelatin solution to this mixture, it was pulverized and passed through a 14 mesh sieve. This was dried, and 160 g of potato starch, 50 g of talc and 5 g of magnesium stearate were added thereto, and the resulting mixture was made into tablets.

Formulation Example 2-2. Preparation of injection solution

1 g of a lyophilized product obtained by lyophilizing the extract of Example 1-1 of the present invention, 0.6 g of sodium chloride, and 0.1 g of ascorbic acid were dissolved in distilled water to make 100 ml. This solution was put in a bottle and sterilized by heating at 20° C. for 30 minutes.

Claims (9)

(Step 1) preparing a mixture obtained by cutting and pulverizing and mixing vegetables, fruits and medicinal herbs;
(Second step) preparing a fermented product by adding and fermenting a fermentation strain to the mixture of the first step; And
(3rd step) The method of manufacturing a health drink for improving gastrointestinal diseases comprising; heat-extracting and filtering the fermented product of the second step to prepare an extract. The method of claim 1,
Vegetables of the first step are cabbage ( Brassica oleracea var.capitata), broccoli ( Brassica oleracea var. italica) and aloe ( Aloe barbadensis Miller), fruits are apples ( Malus pumila ), lemon ( Citrus limonia ) and pineapple ( Ananas comosus ), the herbal medicine is licorice ( Glycyrrhiza uralensis ) and yugeunpi ( Ulmus macrocarpa Hance), characterized in that the gastrointestinal disease improvement method of manufacturing a health drink. The method of claim 1,
The fermentation strain of the second step is characterized in that it is a mixed strain of Lactobacillus sakei , Lactobacillus acidophilus , Lactobacillus casei and Streptococcus lactis . Method of manufacturing a health drink for improving gastrointestinal diseases. The method of claim 1,
The heat extraction in the third step is a method of manufacturing a health drink for improving gastrointestinal diseases, characterized in that the extraction is performed by applying heat at 100 to 120°C for 3 to 5 hours. The method of claim 1,
After the third step, the step of sterilizing and packaging the extract; Method for producing a health drink for improving gastrointestinal diseases, characterized in that added. The method of claim 5,
The sterilization is a method for producing a health drink for improving gastrointestinal diseases, characterized in that boiled for 30 minutes to 2 hours at 95 ~ 100 ℃. A health drink for improving gastrointestinal diseases prepared according to the manufacturing method of claim 1. A pharmaceutical composition for improving gastrointestinal diseases, comprising the health drink of claim 7 or a concentrate thereof, and a dry powder thereof. Health functional food for improving gastrointestinal diseases, characterized in that it comprises the health drink of claim 7 or a concentrate thereof, and a dry powder thereof.

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