KR20210037210A - Wild Cultivated Ginseng Extract containing Fermented Lotus Root and Manufacturing Method of thereof - Google Patents

Abstract

The present invention relates to a wild-cultivated ginseng extract containing fermented lotus root and a preparation method thereof. The wild-cultivated ginseng extract is technically characterized by comprising: 70-75 wt% of a fermented black lotus root extract; 3-7 wt% of a wild-cultivated ginseng extract; 6-10 wt% of a Lycium chinense concentrate; 6-10 wt% of a Platycodon grandiflorus concentrate; 1-5 wt% of an apple concentrate; 3-7 wt% of a ginger extract; 0.1-1 wt% of vitamin C; 0.01-0,1 wt% of gellan gum; and 0.01-0.1 wt% of a natural preservative. Accordingly, the present invention can enable intake of active ingredients of not only wild-cultivated ginseng but also lotus root, and is prepared by reducing bitter tastes of wild-cultivated ginseng and unique astringent tastes of lotus root, thereby having improved preferences.

Description

Wild Cultivated Ginseng Extract containing Fermented Lotus Root and Manufacturing Method of thereof

The present invention relates to a sanyangsansamjin solution containing fermented lotus root and a method for manufacturing the same, and more particularly, to a sanyangsansamjin solution containing fermented lotus root, which can consume not only the active ingredients of sanyangsansam but also the active ingredients of lotus root, and the same It relates to a manufacturing method.

Sanyangsansam belongs to the family Ogapidae, and Panax ginseng , a perennial vegetation, refers to the artificially grown wild ginseng seeds or yusams grown in the wild in the wild under mountain forests, and these are called sanyangsansams. In addition, wild ginseng grown in the wild from ancient times has been hit as the best wild ginseng and is also called camphor ginseng. Most of ginseng has 3-7 outcrops (head part), but wild ginseng is more than that depending on age. The roots of ginseng are thick and short, but wild ginseng is long and thin. Sanyangsansam is known to be more effective than cultivated ginseng in terms of various efficacy.

Saponin is a generic term for tritelfen and steroid-based glycoside compounds that are widely distributed in the plant world. The meaning of saponin is derived from the Latin word sapo (soap), and it is a natural surfactant that forms bubbles when shaken with water. Sanyang wild ginseng containing ginsenoside, the saponin of ginseng, is highly evaluated for its efficacy after natural wild ginseng in herbal medicine prescriptions. In addition, it is reported that the content of ginsenosides is higher when compared to cultivated ginseng, and it is known to be superior to cultivated ginseng. In particular, wild ginseng is known to have an excellent pharmacological effect of enhancing immunity because it affects the immune system.

Recently, the preference for ginseng is changing from ginseng to red ginseng and recently, to non-pesticide wild ginseng, so the demand for functional foods using wild ginseng is increasing rapidly.

On the other hand, lotus is a perennial aquatic plant of the dicotyledonous Buttercups and water lily family, which grows in ponds or in paddy fields, and has a thick rootstock and extends to the side, and leaves hang on the end of a petiole, and the flower is 7 It blooms in red or white in August.

The flowers are red or white, hang one at the end of the stalk, the diameter is 15 ~29cm, and the stalk has thorns. The petal is characterized by the shape of an egg upside down, and there are several stamens.

In Korea, it was introduced from India through China in about 300 BC. In the past, lotus flowers were mainly used for ornamental purposes because of its close relationship with Buddhism. However, in the modern era, lotus flowers, lotus leaves and lotus seeds (lotus seeds) were used. It is widely used for edible or medicinal purposes.

First of all, lotus leaf is also used as a medicinal herb, and its name is called Hayeop (荷葉), and it has a lot of iron content and functions to control osmotic pressure in the body and increase liver detoxification. It is helpful in preventing anemia in infants, adolescent girls, and pregnant women. have.

In particular, it has a diuretic effect and an action that lowers inner heat, and is used for edema or urinary disorders, and it is also helpful for constipation. It can be applied to treat symptoms caused by heat in summer.

In addition, lotus is also called white lotus, and when absorbed into the human body, it cools the throat and stops thirst, prevents excessive expansion of sweat glands, thereby controlling sweat, and tartaric acid, which is a chemical organic acid, giving off a sour taste. When absorbed into the human body, it contains citric acid, which reacts with harmful products and discharges it to the outside of the body, which acts as a detoxification. The taste is bitter and astringent, and it has an astringent function that contracts the tissues of the mucous membrane surface in the human body. It is useful for relieving diarrhea and gastric ulcer symptoms, and because it acts to strengthen capillaries, it contains tannin, which is useful for people with circulatory system disorders such as high blood pressure.

This lotus root (Nelumbo nucifera Gaern) refers to the lotus root, and its main component is carbohydrate, which is rich in vegetable fiber, and this vegetable fiber further stimulates the intestinal tract to activate the intestinal activity, including about 2% asparagine. It contains amino acids such as arginine, tyrosine, and triconerine, and is rich in lecithin, a phospholipid.

Since the lecithin has an emulsifying power to mix water and oil well, it prevents the accumulation of cholesterol on the walls of blood vessels and strengthens the walls of blood vessels.

In particular, lotus root has a glycoprotein substance called mucin, which is sticky like thread, and it is a complex protein that is combined with sugar and has cholesterol-lowering action, gastric wall protection, and detoxification.

In addition, yeonja refers to the seeds of a lotus, and the shape is composed of an oval or ball-shaped shell, and the inside of it is composed of yeonjayuk and yeonja core.

Yeonjayuk, which has been commonly used as a medicinal herb, has no odor, has a sweet and astringent taste, and has a plain energy that is neither hot nor hot.

In particular, lotus seeds contain a lot of sedative flavonoids, so they have a strong heart and sedation, and especially, have a strong effect on improving heart palpitations and sleep disturbances.

Lotus leaf, lotus flower, lotus root, and lotus leaf containing physiologically active ingredients are not only used as natural drugs and health supplements, but also food, tea, and beverages using kite have recently come out due to the proven effect of lotus leaf. It has been developed and is becoming more generalized.

Lotus root is known to be excellent in health-related functions, so it is attracting a lot of interest as a health food, but it is mainly used as tea and liquor or powdered and mixed with flour, and the development of food using lotus root containing a large amount of active ingredients There is no state.

Republic of Korea Patent Publication No. 10-1517413 (2015.05.04.) discloses a method for producing a sanyang wild ginseng beverage and a sanyang wild ginseng beverage manufactured thereby.

The sanyangsansam drink has the advantage of improving the taste and improving the taste while maintaining the intrinsic flavor of the sanyangsansam, but so far, the extract containing the sanyangsansam and fermented lotus root has not been disclosed.

KR No. 10-1517413 B1 2015.05.04.

It is an object of the present invention to provide a sanyangsansamjin liquid containing fermented lotus root and a method for producing the same, which can consume not only the active ingredients of wild wild ginseng but also the active ingredients of lotus root.

In order to achieve the above object, the present invention provides the following means.

The present invention is fermented graphite root extract 70 to 75% by weight, mountain wild ginseng extract 3 to 7% by weight, gojija concentrate 6 to 10% by weight, bellflower concentrate 6 to 10% by weight, apple concentrate 1 to 5% by weight, ginger extract 3 to It provides a sanyangsansamjin juice containing fermented lotus root, comprising 7% by weight, 0.1 to 1% by weight of vitamin C, 0.01 to 0.1% by weight of gellan gum, and 0.01 to 0.1% by weight of a natural preservative.

Sanyang-sansamjin liquid containing the fermented lotus root is fermented graphite root extract 72% by weight, mountain wild ginseng extract 5% by weight, gojija concentrate 7% by weight, bellflower concentrate 6.7% by weight, apple concentrate 4% by weight, ginger extract 5.1% by weight, vitamins It contains 0.1% by weight of C, 0.05% by weight of gellan gum, and 0.05% by weight of a natural preservative.

In addition, the present invention, the step of preparing a fermented graphite root extract (S 1); Step of preparing a wild mountain ginseng extract (S 2); And 70 to 75% by weight of the fermented graphite root extract, 3 to 7% by weight of the sanyangsan ginseng extract, 6 to 10% by weight of goji japonica concentrate, 6 to 10% by weight of bellflower concentrate, 1 to 5% by weight of apple concentrate, 3 to the ginger extract. Mixing 7% by weight, 0.1 to 1% by weight of vitamin C, 0.01 to 0.1% by weight of gellan gum, and 0.01 to 0.1% by weight of a natural preservative (S 3); It provides a method for producing a sanyangsansamjin liquid containing fermented lotus root comprising a.

In the above S 1, the fermented graphite root extract is a step of inoculating a natural plant extract with yeast, culturing in a fermentation tank tank, and mixing purified water to prepare a fermentation broth (step 1); Immersing raw lotus root pieces in the fermentation broth (step 2); Putting the raw lotus root pieces immersed in the fermentation broth into a container, spraying the fermentation broth, and sealing (step 3); Fermenting a sealed container in which the fermented lotus root pieces are sprayed into a fermentation apparatus for fermentation (step 4); A step of increasing the fermented lotus root pieces in the fermentation apparatus (step 5); Opening the sealed container made of stainless steel, re-spraying the fermentation broth on the amplified fermented lotus root pieces, and then sealing (step 6); Putting the sealed container in which the enlarged fermented lotus root pieces are embedded into a fermentation augmenting equipment to re-enact (step 7); Manufacturing fermented graphite root pieces by redevaporating the enlarged fermented lotus root pieces in the fermentation apparatus (step 8); Drying the fermented graphite root piece at low temperature with cold air (step 9); Aging the fermented graphite root pieces passed through the cold air low temperature drying step in an aging drying room (step 10); And extracting the fermented lotus root pieces with hot water to prepare a fermented graphite root extract (step 11). It is manufactured including.

In S 2, the sanyangsan ginseng extract, the S 2 is prepared by adding 1000 to 2000 parts by weight of water to 100 parts by weight of wild ginseng, extracting at 120°C for 8 to 10 hours, and filtering.

In S 3, the gugija concentrate is prepared by adding 1000 to 2000 parts by weight of water to 100 parts by weight of goji berries, extracting for 8-10 hours at 120°C, and filtering, and the bellflower concentrate is prepared by adding 1000 to 2000 parts by weight of water to 100 parts by weight of goji berries. Add ~2000 parts by weight of water, extract for 8-10 hours at 120℃, and then filter.The apple concentrate is prepared by washing the apples, grinding the peel with a grinder, pouring the juice sieved through a 100 mesh sieve into a pot, and using a gas stove. Prepared by boiling for 1 hour over medium heat using, and the ginger extract is prepared by crushing ginger, adding 500 to 600 parts by weight of water to 100 parts by weight of crushed ginger, extracting at 96 to 100°C for 3 to 4 hours, and filtering do.

The sanyangsansamjin solution containing fermented lotus root according to the present invention can consume not only the active ingredients of sanyangsansam, but also the active ingredients of lotus root, and improves the taste and taste by improving the bitter taste of sanyangsansam and the peculiar thick taste and aroma of raw lotus root. There is a merit.

Hereinafter, the present invention will be described in detail.

First, the sanyangsansamjin liquid containing the fermented lotus root according to the present invention will be described.

Sanyangsansamjin liquid containing fermented lotus root according to the present invention,

Fermented graphite root extract 70-75% by weight, Sanyang wild ginseng extract 3-7% by weight, Gugija concentrate 6-10% by weight, Bellflower concentrate 6-10% by weight, Apple concentrate 1-5% by weight, Ginger extract 3-7% by weight , Vitamin C 0.1 to 1% by weight, gellan gum 0.01 to 0.1% by weight and 0.01 to 0.1% by weight of natural preservatives.

The fermented graphite root extract is preferably contained in 70 to 75% by weight, and if it is contained less than 70% by weight, there is a problem that the physiologically active ingredient derived from lotus root is not sufficient, and if it is contained in more than 75% by weight, palatability may be poor.

The fermented graphite root extract has the effect of improving the taste and aroma peculiar to raw lotus root, and allowing various functional ingredients contained in raw lotus root to be easily absorbed into the body.

In addition, the above fermented graphite root extract _{contains a large amount of niacin (vitamin B 3} ), which clears the blood and is effective in preventing cardiovascular diseases, and is effective in treating insomnia through stress relief and sedation, and contains a large amount of polyphenols. It is effective in improving skin, preventing aging, and increasing immunity. It is effective against gastrointestinal diseases as it contains a large amount of mucin, tannin and iron. It induces sodium excretion in the body with abundant potassium to lower blood circulation and cholesterol. It is effective for

It is preferable that the sanyangsan ginseng extract contains 3 to 7% by weight, and when it is contained less than 3% by weight, there is a problem that the physiologically active ingredient derived from the wild ginseng is not sufficient, and when it is contained in excess of 7% by weight, palatability may be poor.

In the present invention, mountain wild ginseng refers to ginseng produced without installing artificial facilities such as a light-shielding film in the mountain area defined in Article 2 No. 1 of the 「Mountain Management Act」, and is preferably cultivated for 3 years or more.

The sanyangsan ginseng extract has an effect of improving immunity.

The gugija concentrate is preferably contained in 6 to 10% by weight, and when it is contained less than 6% by weight, there is a problem that the physiologically active ingredient derived from gugija is insufficient, and when it is contained in excess of 10% by weight, palatability may be poor.

The fruit of the Chinese wolfberry (Goji berry) has been used as a medicinal material to supplement energy and clear eyes in oriental medicine, and it has been dried and used as a tea or alcohol soaked food. Goji berries contain various ingredients such as betaine, zeaxanthin, carotene, thiamine, and vitamins A, B1, B2 and C. In particular, betaine, which is abundant in goji berries, has a function of inhibiting fat accumulation in the liver and lowering blood pressure as a result of animal experiments.

The bellflower concentrate is preferably contained in 6 to 10% by weight, and if it is contained less than 6% by weight, there is a problem that the physiologically active ingredient derived from bellflower is not sufficient, and if it is contained in excess of 10% by weight, palatability may be poor.

The bellflower ( Platycodon grandiflorum ) has long been used for edible and medicinal purposes, and the root contains 2% saponin and 0.03% sterol, and other saccharides include inulin and platicodinin. Has been.

The apple concentrate is preferably contained in 1 to 5% by weight, and if it is contained less than 1% by weight, there is a problem that the physiologically active ingredient derived from apples is not sufficient, and if it is contained in more than 5% by weight, there is a problem that the sweet taste becomes too strong.

The apple is nutritionally rich in sugar, dietary fiber, potassium, and vitamin C, and is thus used not only as a fruit, but also as a variety of foods such as juice and jam.

It is preferable that the ginger extract contains 3 to 7% by weight, and if it is contained less than 3% by weight, there is a problem that the physiologically active ingredient derived from ginger is not sufficient, and if it is contained in excess of 7% by weight, palatability may be poor.

The ginger secretes digestive juices to increase appetite, promotes gastrointestinal movement, aids digestion and absorption, and also removes phlegm, lowers energy, stops vomiting, and removes abundance and boils, and is used for asthma at the same time.

The vitamin C is preferably contained in an amount of 0.1 to 1% by weight, and serves to enhance taste, type, and acceptability.

The gellan gum is preferably contained in an amount of 0.01 to 0.1% by weight, and serves as a thickener.

The natural preservative is preferably contained in an amount of 0.01 to 0.1% by weight, and a complex garlic extract may be used.

Sanyangsansamjin liquid containing fermented lotus root according to the present invention,

Fermented graphite root extract 72% by weight, mountain wild ginseng extract 5% by weight, goji berry concentrate 7% by weight, bellflower concentrate 6.7% by weight, apple concentrate 4% by weight, ginger extract 5.1% by weight, vitamin C 0.1% by weight, gellan gum 0.05% by weight And 0.05% by weight of a natural preservative.

The sanyangsansamjin solution containing fermented lotus root according to the present invention can consume not only the active ingredients of sanyangsansam, but also the active ingredients of lotus root, and improves the taste and taste by improving the bitter taste of sanyangsansam and the peculiar thick taste and aroma of raw lotus root. There is a merit.

Next, a method of preparing a sanyangsansamjin liquor containing fermented lotus root according to the present invention will be described.

A method for producing a sanyangsansamjin liquid containing fermented lotus root according to the present invention,

Preparing a fermented graphite root extract (S 1);

Step of preparing a wild mountain ginseng extract (S 2); And

The fermented graphite root extract 70 to 75% by weight, the wild mountain ginseng extract 3 to 7% by weight, Gojija concentrate 6 to 10% by weight, Bellflower concentrate 6 to 10% by weight, Apple concentrate 1 to 5% by weight, Ginger extract 3 to 7 The step of mixing the weight%, vitamin C 0.1 to 1% by weight, gellan gum 0.01 to 0.1% by weight, and a natural preservative 0.01 to 0.1% by weight (S 3);

Includes.

The method for preparing the fermented graphite root extract in S 1

Inoculating the natural plant extract with yeast, culturing in a fermentation tank tank, and mixing purified water to prepare a fermentation broth (step 1);

Immersing raw lotus root pieces in the fermentation broth (step 2);

Putting the raw lotus root pieces immersed in the fermentation broth into a container, spraying the fermentation broth, and sealing (step 3);

Fermenting a sealed container in which the fermented lotus root pieces are sprayed into a fermentation apparatus for fermentation (step 4);

A step of increasing the fermented lotus root pieces in the fermentation apparatus (step 5);

Opening the sealed container made of stainless steel, re-spraying the fermentation broth on the amplified fermented lotus root pieces, and then sealing (step 6);

Putting the sealed container in which the enlarged fermented lotus root pieces are embedded into a fermentation augmenting equipment to re-enact (step 7);

Manufacturing fermented graphite root pieces by redevaporating the enlarged fermented lotus root pieces in the fermentation apparatus (step 8);

Drying the fermented graphite root piece at low temperature with cold air (step 9); And

Aging the fermented graphite root pieces passed through the cold air low temperature drying step in an aging drying room (step 10); And

Extracting the fermented lotus root pieces with hot water to prepare a fermented graphite root extract (step 11);

Includes.

In the step 1, the natural plant extract is prepared by mixing 5 to 15 parts by weight of honey to 100 parts by weight of lotus root, lotus leaf, jujube and wild ginseng extract, and then filtering it through cotton.

It is preferable to use unrefined miscellaneous honey as the honey.

The lotus root, lotus leaf, jujube and wild ginseng extract is prepared by adding 5 to 15 parts by weight of a mixture of lotus root, lotus leaf, jujube and wild ginseng to 100 parts by weight of purified water and extracting at 75 to 80°C for 4 to 5 hours.

The lotus root, lotus leaf, jujube and wild ginseng mixture includes 7% by weight of lotus root, 60% by weight of lotus leaf, 32.8% by weight of jujube and 0.2% by weight of wild ginseng.

Among the natural plant extracts, lotus root plays a role in improving the gastrointestinal and digestive system, lotus leaf plays a role of lowering body fat and cholesterol, jujube plays a role of strengthening immunity, and wild ginseng strengthens antioxidant and immunity. It plays the role of letting go.

In step 1, the fermentation broth is inoculated with 0.1 to 0.5 parts by weight of yeast in 100 parts by weight of the natural plant extract, and cultured in a fermentation tank at 40 to 70°C for 48 to 50 hours, and then purified water to 100 parts by weight of the culture broth. It is prepared by mixing 100 parts by weight.

It is preferable to use Saccharomyces cerevisiae as the yeast.

In step 2, the raw lotus root piece is made by removing impurities, washing, and transverse cutting of the raw lotus root having fine roots (semi).

In step 2, it is preferable to immerse 40 to 50 parts by weight of raw lotus root pieces in 100 parts by weight of the fermentation broth for 12 to 14 hours.

In the step 3, after immersing in the fermentation broth, the dried fresh lotus root pieces are put into a container made of stainless steel, and 250 to 500 ml of the fermentation broth per 1 kg of the fresh lotus root pieces are immersed in the fermentation broth, and then sprayed onto the dried fresh lotus root pieces. Next is the sealing step.

Step 4 is a step of fermenting for 36 to 40 hours at 30 to 45 °C into a sealed container in which the fresh lotus root pieces into which the fermentation broth is sprayed are put into a fermentation apparatus.

If the temperature of the fermentation apparatus is less than 30℃, the enzyme activity is low, so it takes a lot of time to ferment, and if the temperature exceeds 45℃, the enzyme is inactivated and the fermentation efficiency decreases. have.

The step 5 is a step of increasing the fermented lotus root piece in the fermentation apparatus for 120 to 144 hours at 50 to 85°C.

If the fermented lotus root piece is increased at a temperature of less than 50°C, there is a problem that the weak and functional components of the fermented graphite root are not differentiated from the raw lotus root.If the fermented lotus root piece is increased at a temperature higher than 85°C, the fermented lotus root is evaporated due to excessive steam. There is a risk of loss of functional ingredients.

The humidity of the fermentation apparatus is preferably 50 to 60%.

When the humidity of the fermentation apparatus is less than 50%, there is a problem that the fermentation loss is very large due to water evaporation, and when it exceeds 60%, there is a problem that various bacteria such as bacteria or mold grow.

In the fermentation apparatus, wet heating using convective heat and convective heat circulation are alternately performed.

Step 6 is a step of opening the sealed container made of stainless steel, re-spraying 500 to 800 ml of the fermentation broth per 1 kg of the augmented fermented lotus root piece to the amplified fermented lotus root piece, and then sealing it.

The step 7 is a step of re-fermenting for 20 to 24 hours at 30 to 45 °C by putting the sealed container in which the fermented lotus root pieces are embedded into a fermentation amplifying equipment.

Step 8 is a step of producing fermented graphite root pieces by redevaporating the fermented lotus root pieces in the fermentation apparatus for 120 to 144 hours at 50 to 85°C.

Raw lotus root pieces are manufactured into graphite root pieces through the repeated process of fermentation and thickening.

The fermented graphite root piece may be easily broken in the shape of the graphite root piece cut in a horizontal plane, so it is preferable not to take it out immediately and leave it naturally in a fermentation apparatus for 24 to 36 hours.

Step 9 is a step of drying the fermented graphite root piece at 30 to 45°C for 20 to 24 hours at a low temperature with cold air. By removing 50% of the moisture remaining in the fermented graphite root piece through the cold air drying at low temperature, the elasticity of the fermented graphite root piece can be secured.

The step 10 is a step of aging the fermented graphite root piece that has been subjected to the cold air low temperature drying step at 45 to 50°C for 240 to 480 hours in an aging drying room.

The aging is a procedure that includes a natural drying process, and is a necessary step in order to make the product more uniform and to increase marketability.

The step 11 is a step of preparing a fermented graphite root extract by adding 300 to 400 parts by weight of water to 100 parts by weight of the fermented lotus root and heating at 100 to 110° C. for 5 to 7 hours.

In the present invention, since the entire process of fermentation and enhancement is performed continuously in the same fermentation and enhancement equipment, the entire process is simple and uniformity of the product can be secured.

In the present invention, fermented graphite root pieces are completed by completing all processes including the aging and drying process over a total of 30 to 40 days.

The manufacturing method of fermented graphite root piece extract according to the present invention does not require high-temperature treatment in the fermentation-evaporation process, is safe from the introduction of external contaminants during the fermentation-evaporation-aging-drying process, and mass production is possible due to an easy production procedure. And, it has the advantage of having high stability by significantly lowering the content of harmful substances (such as benzopyrene).

The fermented graphite root piece extract according to the present invention hardly shows any quality change due to long-term storage through complex fermentation, low-temperature thickening, aging, and drying methods, and stable and efficient fermentation conditions provide the original taste without damage to the product or loss of active ingredients. There is an advantage to have.

The fermented graphite root piece extract according to the present invention has the effect of improving the taste and aroma peculiar to raw lotus root, and allowing various functional ingredients contained in raw lotus root to be easily absorbed into the body.

In addition, the fermented graphite root slice extract according to the present invention _{contains a large amount of niacin (vitamin B 3} ), which clears the blood and is effective in preventing cardiovascular diseases, and is effective in treating insomnia with stress relief and sedation, and polyphenols Containing a large amount of ingredients, it is effective in improving skin, preventing aging, and increasing immunity. It is effective in gastrointestinal diseases as it contains a large amount of mucin, tannins and iron, and it induces sodium excretion in the body with abundant potassium to circulate blood. And is effective in lowering cholesterol.

Niacin is vitamin B3 and is a kind of water-soluble vitamin. It is a nutrient necessary for total metabolism. Niacin is involved in the production of neurotransmitters and maintaining moisture in the skin, dilates blood vessels, and lowers blood cholesterol levels.

Niacin promotes the health of the digestive system, restores gastrointestinal disorders, promotes blood circulation, lowers blood pressure, detoxification to discharge toxins from the body, and prevents Alzheimer's disease by increasing the blood supply to the eyes and brain with many capillaries. , It is involved as a coenzyme in energy metabolism of proteins and carbohydrates to produce ATP, which is an air support, strengthens athletic ability as a physical fitness supplement, and plays a neuroprotective role by suppressing the negative factors of high fat diet.

Polyphenol is a representative antioxidant, and does not refer to a specific component, but is a collective term for several antioxidants.

Polyphenols remove active oxygen from the human body and are good for vascular health prevention by preventing aging, improving blood circulation, lowering triglycerides and cholesterol levels, preventing cancer and arteriosclerosis, relieving stress, and improving skin.

S 2 is a step of adding 1000 to 2000 parts by weight of water to 100 parts by weight of wild mountain ginseng, extracting at 120° C. for 8 to 10 hours, and filtering to prepare a wild mountain ginseng extract.

In S 3, the gugija concentrate is prepared by adding 1000 to 2000 parts by weight of water to 100 parts by weight of goji berries, extracting for 8 to 10 hours at 120°C, and filtering.

In S 3, the bellflower concentrate is prepared by adding 1000 to 2000 parts by weight of water to 100 parts by weight of bellflower, extracting for 8 to 10 hours at 120°C, and filtering.

In S 3, the apple concentrate is prepared by washing the apples, grinding the skins in a grinder, pouring the juice sieved through a 100 mesh sieve into a pan, and boiling them over medium heat for 1 hour using a gas stove.

In S 3, the ginger extract is prepared by crushing ginger, adding 500 to 600 parts by weight of water to 100 parts by weight of crushed ginger, extracting at 96 to 100°C for 3 to 4 hours, and filtering.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are for illustrative purposes only, and the scope of the present invention is not limited by these examples.

To 100 parts by weight of purified water, 10 parts by weight of a mixture of lotus root, lotus leaf, jujube and wild ginseng was added and extracted at 80° C. for 4 hours to prepare extracts of lotus root, lotus leaf, jujube and wild ginseng. The lotus root, lotus leaf, jujube and wild ginseng mixture was a mixture of 7% by weight of lotus root, 60% by weight of lotus leaf, 32.8% by weight of jujube and 0.2% by weight of wild ginseng. After mixing 10 parts by weight of honey to 100 parts by weight of the lotus root, lotus leaf, jujube, and wild ginseng extract, it was filtered through cotton to prepare a natural plant extract. Unrefined miscellaneous honey was used as the honey. 0.1 parts by weight of yeast was inoculated with 100 parts by weight of the natural plant extract and cultured at 45° C. for 48 hours in a fermentation tank, and then 10 parts by weight of purified water was mixed with 100 parts by weight of the culture solution to prepare a fermentation broth. As the yeast, Saccharomyces cerevisiae was used. Fresh lotus root with fine roots (semi) was removed from impurities, washed, and cut horizontally to make fresh lotus root pieces. 50 parts by weight of raw lotus root pieces were immersed in 100 parts by weight of the fermentation broth for 12 hours. After immersing in the fermentation broth, 1 kg of dried fresh lotus root pieces were placed in a container made of stainless steel, and 500 ml of the fermentation broth was immersed in the fermentation broth, sprayed onto the dried fresh lotus root pieces, and then sealed. The sealed container containing the raw lotus root piece sprayed with the fermentation broth was put into a fermentation apparatus and fermented at 45° C. for 36 hours. The fermented lotus root piece in the fermentation steaming equipment was steamed at 85° C. for 120 hours. The humidity of the fermentation apparatus was set to 50%. The sealed container made of stainless steel was opened, and 800 ml of the fermented liquid was re-sprayed on the amplified fermented lotus root piece to 1 kg of the fermented lotus root piece, and then sealed. The sealed container containing the thickened fermented lotus root pieces was put into a fermentation steaming equipment and re-fermented at 45°C for 24 hours. The thickened fermented lotus root pieces in the fermentation distillation equipment were redevaporated at 85° C. for 120 hours to prepare fermented graphite root pieces. The fermented graphite root piece was naturally left in a fermentation apparatus for 24 hours. The fermented graphite root piece was dried at low temperature with cold air at 30° C. for 24 hours. The fermented graphite root pieces that had been subjected to the cold air low temperature drying step were aged at 50° C. for 240 hours in an aging drying room. 300 parts by weight of water was added to 100 parts by weight of the fermented lotus root and heated at 100° C. for 5 hours to prepare a fermented graphite root extract.

1000 parts by weight of water was added to 100 parts by weight of wild mountain ginseng, extracted at 120° C. for 8 hours, and filtered to prepare a wild mountain ginseng extract. 1000 parts by weight of water was added to 100 parts by weight of Goji berries, extracted for 8 hours at 120° C., and filtered to prepare a Goji berry concentrate. 1000 parts by weight of water was added to 100 parts by weight of bellflower, extracted for 8 hours at 120°C, and filtered to prepare a bellflower concentrate. After the apples were washed, the peel was ground in a grinder, and the juice sieved through a 100 mesh sieve was poured into a pot and boiled for 1 hour over medium heat using a gas stove to prepare an apple concentrate. After the ginger was crushed, 500 parts by weight of water was added to 100 parts by weight of the crushed ginger, extracted at 100° C. for 3 hours, and filtered to prepare a ginger extract.

72% by weight of the fermented graphite root extract, 5% by weight of the wild mountain ginseng extract, 7% by weight of the goji berries concentrate, 6.7% by weight of the bellflower concentrate, 4% by weight of the apple concentrate, 5.1% by weight of the ginger extract, 0.1% by weight of vitamin C , 0.05% by weight of gellan gum and 0.05% by weight of a natural preservative were mixed to prepare a sanyangsansamjin solution containing fermented lotus root.

[Comparative Example 1]

1000 parts by weight of alcohol was added to 100 parts by weight of wild ginseng, and the active ingredients of wild ginseng were extracted for 12 hours at a temperature of 60° C. by applying ultrasonic waves of 20 kHz to 40 kHz using an ultrasonic extractor. Then, the extracted extract was heated at a temperature of 50° C. for 12 hours and concentrated to remove alcohol from the extract. Next, the concentrate from which the alcohol was removed was steam sterilized at a temperature of 90° C. for 40 minutes to prepare a sanyangsansam beverage.

[Experimental Example 1]

Sensory tests were conducted for the sanyangsansamjin liquid containing fermented lotus root prepared in Example 1 and the sanyangsansamjin beverage prepared in Comparative Example 1, and the results are shown in Table 1 below. At this time, the sensory test is a 9-point scoring method for taste, aroma, color and preference for 20 adult males and 20 females (9-very good, 7-good, 5-medium, 3-poor, 1-very Bad).

Example 1 Comparative Example 1 flavor 8.8 7.1 incense 8.7 7.3 color 8.4 7.2 Preference 8.7 7.3

In addition, it can be seen that the sanyangsansamjin liquid containing the fermented lotus root of Example 1 was superior to the sanyangsansam beverage of Comparative Example 1 in taste, aroma, color, and preference.

Claims (6)

Fermented graphite root extract 70-75% by weight, Sanyang wild ginseng extract 3-7% by weight, Gugija concentrate 6-10% by weight, Bellflower concentrate 6-10% by weight, Apple concentrate 1-5% by weight, Ginger extract 3-7% by weight , Vitamin C 0.1 to 1% by weight, including gellan gum 0.01 to 0.1% by weight and 0.01 to 0.1% by weight of a natural preservative,
Sanyangsansamjin liquid containing fermented lotus root.
The method of claim 1,
Fermented graphite root extract 72% by weight, mountain wild ginseng extract 5% by weight, goji berry concentrate 7% by weight, bellflower concentrate 6.7% by weight, apple concentrate 4% by weight, ginger extract 5.1% by weight, vitamin C 0.1% by weight, gellan gum 0.05% by weight And containing 0.05% by weight of a natural preservative,
Sanyangsansamjin liquid containing fermented lotus root.
Preparing a fermented graphite root extract (S 1);
Step of preparing a wild mountain ginseng extract (S 2); And
The fermented graphite root extract 70 to 75% by weight, the wild mountain ginseng extract 3 to 7% by weight, Gojija concentrate 6 to 10% by weight, Bellflower concentrate 6 to 10% by weight, Apple concentrate 1 to 5% by weight, Ginger extract 3 to 7 The step of mixing the weight%, vitamin C 0.1 to 1% by weight, gellan gum 0.01 to 0.1% by weight, and a natural preservative 0.01 to 0.1% by weight (S 3);
Containing,
A method for producing a wild mountain ginseng juice containing fermented lotus root.
The method of claim 3,
In the S 1, the fermented graphite root extract,
Inoculating the natural plant extract with yeast, culturing in a fermentation tank tank, and mixing purified water to prepare a fermentation broth (step 1);
Immersing raw lotus root pieces in the fermentation broth (step 2);
Putting the raw lotus root pieces immersed in the fermentation broth into a container, spraying the fermentation broth, and sealing (step 3);
Fermenting a sealed container in which the fermented lotus root pieces are sprayed into a fermentation apparatus for fermentation (step 4);
A step of increasing the fermented lotus root pieces in the fermentation apparatus (step 5);
Opening the sealed container made of stainless steel, re-spraying the fermented liquid onto the augmented fermented lotus root pieces, and then sealing (step 6);
Putting the sealed container in which the enlarged fermented lotus root pieces are embedded into a fermentation augmenting equipment to re-enact (step 7);
Manufacturing fermented graphite root pieces by redevaporating the enlarged fermented lotus root pieces in the fermentation apparatus (step 8);
Drying the fermented graphite root piece at low temperature with cold air (step 9);
Aging the fermented graphite root pieces passed through the cold air low temperature drying step in an aging drying room (step 10); And
Extracting the fermented lotus root pieces with hot water to prepare a fermented graphite root extract (step 11);
Manufactured including,
A method for producing a wild mountain ginseng juice containing fermented lotus root.
The method of claim 3,
In the S 2, the sanyangsan ginseng extract,
The S 2 is prepared by adding 1000 to 2000 parts by weight of water to 100 parts by weight of wild mountain ginseng, extracting at 120° C. for 8 to 10 hours, and filtering,
A method for producing a wild mountain ginseng juice containing fermented lotus root.
The method of claim 3, wherein in S 3,
The gugija concentrate is prepared by adding 1000 to 2000 parts by weight of water to 100 parts by weight of goji fruit, extracting for 8-10 hours at 120°C, and filtering,
The bellflower concentrate is prepared by adding 1000 to 2000 parts by weight of water to 100 parts by weight of bellflower, extracting for 8 to 10 hours at 120°C, and filtering,
The apple concentrate is prepared by washing the apples, grinding the peels in a grinder, pouring the juice sieved through a 100 mesh sieve into a pan, and boiling them over medium heat for 1 hour using a gas stove,
The ginger extract is prepared by crushing ginger, adding 500 to 600 parts by weight of water to 100 parts by weight of crushed ginger, extracting at 96 to 100°C for 3 to 4 hours, and filtering,
A method for producing a wild mountain ginseng juice containing fermented lotus root.