KR20240051754A - Natural bath treatments based on juice exytraction cake of ginger and its preparation method - Google Patents

Abstract

The present invention relates to a bath salt composition containing ginger gourd, which is a cake after squeezing ginger, as the main ingredient. More specifically, the cake generated after squeezing ginger is dried at 60-70°C for 6-10 hours and cut into 50-300 mesh. It relates to a bath additive composition prepared by pulverizing dried ginger gourd and adding 5 to 10 weight % of herbal medicine or herbs to 90 to 95 weight % of the dried ginger gourd. The bath agent of the present invention, which is mainly composed of cake after ginger extraction, provides a unique ginger flavor and exhibits strong antibacterial, antioxidant and deodorizing activities, so it has a high consumer preference. It uses cake after ginger extraction, which has been discarded without any other purpose to date. It is believed that it will contribute to environmental protection, resource recycling, and securing the economic feasibility of the aromatherapy industry.

Description

Natural bath additive composition containing ginger gourd as the main ingredient and method for manufacturing the same {NATURAL BATH TREATMENTS BASED ON JUICE EXYTRACTION CAKE OF GINGER AND ITS PREPARATION METHOD}

The present invention relates to a bath salt composition containing ginger gourd, which is a cake after squeezing ginger, as the main ingredient. More specifically, the cake generated after squeezing ginger is dried at 60-70°C for 6-10 hours and cut into 50-300 mesh. It relates to a bath additive composition prepared by pulverizing dried ginger gourd and adding 5 to 10 weight % of herbal medicine or herbs to 90 to 95 weight % of the dried ginger gourd.

Modern people are relieving stress caused by environmental pollution, digestive problems caused by salty and spicy instant foods, social structural pressure, and natural aging through bathing. Korea especially has the concept of medicinal hot springs, and bathing in hot spring water rich in minerals and sulfur is recognized as a representative healing trip.

Bath additives are products that are added during bathing, and are used by putting medicinal herbs such as leaf, health, green tea, etc. in a bath, or by drying the extracts of these herbs and herbs and making them into powder and adding them to the bath. These bath salts not only contribute directly to health by cleansing the skin and improving elasticity, killing harmful bacteria, maintaining skin moisture, and promoting blood circulation, but also help relieve tension and mental health due to the subtle scent. Therefore, recently, the bath salt market containing various plants and herbs has been growing rapidly.

In Korea, foot baths are a field that has not yet been industrialized compared to bath salts, but in oriental medicine, it is known that physical health is closely related to feet, so interest in foot baths is increasing among test takers, pregnant women, the elderly, etc. There is a situation. A foot bath is a type of warm bath in which the feet are soaked in hot water of about 42℃ for 10 to 20 minutes. It is different from a bathing bath, but in Korea, there is no significant difference between bath salts and foot baths. However, foot baths are simpler than bathing and have the advantage of warming the body starting from the feet and regulating blood circulation and the autonomic nervous system, contributing to rapid recovery from fatigue and stress relief.

Research on domestic bath and foot baths includes the effect of foot baths on stress and fatigue of test takers - a comparative study of aroma oils and fermented extracts (Oh Hee-seon et al., 2010. Journal of the Korean Society of Industrial-Academic Technology 11: 402-408) and Ato Tang's There are anti-atopy and skin regeneration effects (Kim Geon-woo, 2017. Daejeon University doctoral thesis), but academic research is relatively minimal. On the other hand, various bath and foot baths have been reported as patents for domestic bath and foot baths, and in Korea Patent No. 10-1506277 [Foot bath salt composition containing herbal medicine] and No. 10-2359844 [Natural salt composition] Manufacturing method of bath salts and natural bath salts] and No. 10-0586268 [Manufacturing method of health-promoting herbal foot baths] contains ingredients used for edible and medicinal purposes such as Cheongung, angelica root, Houttuynia cordata, green tea, health, dermis, cinnamon, Mori alba bark, and leaves. Methods for manufacturing oriental foot baths containing herbal medicine as the main ingredient are known, and are described in No. 10-1386724 [Bathing agent composition and method for manufacturing the same], and No. 10-0540841 [Method for manufacturing a full body bathing agent using milled mugwort powder]. , No. 10-2347701 discloses [Bath additives capable of maintaining aroma for a long time], etc. In addition, Republic of Korea Patent Publication No. 10-2013-0014694 [Method for manufacturing disposable foot bath using non-woven tea bags], No. 10-2022-0068595 [Functional bath bath composition composed of plant powder], No. 10-2004-0081248 In the issue, [Method for manufacturing a functional herbal bathing agent containing turmeric extract] is disclosed. However, to date, there have been no reports of bath or foot baths using ginger gourd, especially 20μm micro ginger gourd, which has excellent antioxidant, antibacterial, and deodorizing activities.

Meanwhile, ginger ( Zingiber officinale ) is one of the subtropical and tropical perennial herbaceous plants of the Zingiberaceae family. The underground rhizome has a unique taste and aroma, and is used as one of the three major spices in Korea along with garlic and red pepper. Ginger is used as a food as is, and is also used as a seasoning in various food industries such as kimchi, salted fish, and confectionery. In addition, it is processed into products such as dried ginger (health or dried powder), oleoresin (ginger-containing fat), and ginger essential oil, and is used as a food and pharmaceutical material and cosmetic material (Kim Seon-hee, 2013. Doctoral thesis, Hanyang University). In fact, ginger is known for its diverse physiological activities, so much so that it is described in the herbal medicine class as preventing white snakes (hundred diseases), and in oriental medicine, it is known to be effective in treating stomach upset, indigestion, vomiting, and pain relief. The herbal medicine name for ginger is [Health], but the general public also calls it [Saeang]. It was so rare that it was used as a king's gift during the Goryeo Dynasty, and is introduced as a "cure given by God" in India's ancient medical book [Ayurdeva].

The main producer of ginger is India, accounting for more than 50% of global production. In Korea, it is mainly produced in Andong and Yeongju areas of Gyeongbuk, Seosan and Dangjin areas of South Chungcheong Province, and Wanju area of Jeollabuk-do. Ginger varieties are classified into native, improved, and early-ripening, medium-growing, and late-ripening varieties, and are classified into small, medium, and large ginger depending on their size. According to the Rural Development Administration Food Analysis DB (2006), ginger has 1.5% protein. Fat 0.2%. It has 13.9% carbohydrates, 1.1% ash, and 83.3% moisture, and contains various vitamins, minerals, and essential amino acids. In particular, ginger has 344mg of potassium per 100g, which also helps excrete salt. The active ingredients of ginger are known to include distilled components such as various hydrocarbons and ketones, aroma components such as zingiberene, oil components such as borneol and gingiberol, and spicy 6-ginegerol and 6-shagaol. These ingredients have antioxidant activity (Lee Eun-ju et al., 2011, Journal of the Korean Society of Food Science, 43: 469-474), antibacterial activity (Lee Myung-hee et al., 2012. J. Fd Hyg. Safety 27: 109-116), anti-gastritis, and anti-gastric ulcer activity. (Kim Shin-jeong et al., 2012, J Korean Soc Food Sci Nutr, 41: 1528-1533), anti-cancer activity (Lee Ye-sol, 2013. Doctoral thesis, Ulsan University), anti-tussive action, detoxification and sedative action (Han Hyosun, 2016, Doctoral thesis, Konkuk University) ), pancreatic lipase inhibitory action (Bae JS et al., 2011. Korean J. Food Preserv. 18: 390-396), blood cholesterol lowering action (Oh Soo-jeong, 2015. Ewha Womans University master's thesis), liver protection (Koo SW et al., Ginger is known to have various physiological activities such as 2012, J Vet Clin 29: 441-446) and brain cell protection (Jeong Gil-saeng et al., 2010, Journal of Herbal Medicine 41: 190-195). Ginger is currently in the spotlight as a food supplement and a health functional food ingredient. there is.

Ginger has very low storability, making it difficult to store for a long period of time, and in Korea, flood shipments are repeated after the harvest season in October, causing prices to plummet every year. In addition, ginger that was stored with difficulty shows a very high germination rate after March, and more than 50% of the stored ginger loses its marketability. Therefore, research on the development of processed products using ginger has been continuously conducted, and many attempts have been made to improve the spicy sensory properties of ginger and strengthen its functionality. Representative studies include enzyme treatment of ginger (Schweiggert U et al., 2008, Journal of Food Engineering. 84: 2838), heat treatment (Hee-soo Kim et al., 2010, Journal of Korean Food Storage and Distribution, 17: 784-792), and lactic acid fermentation (Chun, YG). et al., 2011. Korean J. Food Sci. Technol., 43, 249-254), dehydration drying reaction (cytorrhysis) using polymer water-soluble substances (e.g. maltodextrin), etc. are known (Minhee Kim et al., 2009. Korean Food Department) Journal of Korean Studies 41: 146-150).

Patents related to ginger include Korean Patent No. 10-1224873 titled “Method for manufacturing fermented ginger,” which improves flavor by reducing the spicy and pungent taste and aroma of ginger, and Korean Patent No. 10-0880127 titled “Fermented Ginger Drink.” "Manufacturing method" in Patent No. 10-1833345, "Manufacturing method of fermented ginger tea", which produces tea using a fermentation method using ginger and gardenia malt, in Patent No. 10-2035428, "Fermented ginger extract and its Manufacturing Method", Patent No. 10-1736809, "Method for Manufacturing Fermented Ginger Tea Composition", Patent No. 10-1866636, "Composition for Improving Blood Circulation Containing Fermented Ginger and Aged Ginger", Patent No. 10-1634232 “Fermented ginger liquid and its manufacturing method”, registered patent No. 10-1254740, “Manufacturing method of fermented ginger extract and ginger tea using the same”, registered patent No. 10-1486293, “Fermented ginger food and its manufacturing method”, registered patent No. 10-1713095, “Fermented ginger using Schizosaccharomyces pombe and its uses”, Registration Patent No. 10-2118059, “Pharmaceutical composition for preventing or treating metabolic diseases containing fermented ginger extract,” Registration Patent No. 10-1967073 "A composition for enhancing immunity containing fermented ginger extract using Bacillus subtilis and vacuum-dried red ginseng concentrate as active ingredients" is disclosed, and in Korean Patent Publication No. 10-2014-0145875, "Fermented ginger by-product is used as an active ingredient." Most of the patents are on fermented ginger products, such as "Feed additives for improving resistance to salmonella, including ". However, to date, there has been no research or related patents known on bath and foot baths using [Ginger Cake after Squeezing Ginger].

KR 10-0586268 B KR 10-0540841 B KR 10-2022-0068595 A KR 10-2004-0081248 A

The present invention was created to solve the problems of the prior art as described above, and the problem to be solved by the present invention is to provide a bath agent containing cake as the main ingredient after extracting ginger. More specifically, the cake generated after squeezing ginger is dried at 60-70℃ for 6-10 hours, crushed to 50-300 mesh to prepare dried ginger gourd, and medicinal plants and herbs are added to make a bath additive. This is what we want to provide.

In order to solve the above problems, the present invention provides a bath composition comprising 90 to 95% by weight of ginger gourd powder and 5 to 10% by weight of herbal medicine powder or herb powder.

The ginger gourd powder is preferably manufactured by micro-grinding the ginger gourd produced after squeezing ginger.

The herbal medicine powder is one or more selected from the group consisting of Cheongung, Angelica, Houttuynia cordata, green tea leaves, health, dermis, cinnamon, Morus bark, leaf and night gate, and the herbal powder is peppermint, rosemary, basil, apple mint, thyme, and dill. , chives, tarragon, oregano, marjoram, fennel, turmeric and nutmeg are preferably selected from one or more types.

The bath additive composition preferably has antibacterial, antifungal, antioxidant and deodorizing activities.

It is preferable that the bath agent is a foot bath agent.

The bath agent of the present invention, which is mainly composed of cake after ginger extraction, provides a unique ginger flavor and exhibits strong antibacterial, antioxidant and deodorizing activities, so it has a high consumer preference. It uses cake after ginger extraction, which has been discarded without any other purpose to date. It is believed that it will contribute to environmental protection, resource recycling, and securing the economic feasibility of the aromatherapy industry.

Figure 1 shows (1) cake after ginger juice (66% moisture) used in the experiment, (2) dried cake dried at 60°C, (3) powder obtained by grinding the dried cake to ~50 mesh, and (4) primary This is a photo of ground ginger gourd powder ground to ~300 mesh (average particle size 20μm).
Figure 2 is an average particle size analysis of the firstly ground ginger gourd powder to ~300 mesh (average particle size 20μm).
Figure 3 is an optical microscope photo (top: 200 times magnification) of cake powder after ginger juice. It shows that organic matter is combined with cellulose.
Figure 4 is a photograph of the ginger gourd bath agent prepared according to the present invention (average weight of disposable nonwoven fabric containing ginger gourd - 12g).

Hereinafter, the present invention will be described in detail.

The inventors of the present invention sought to develop a bath agent using cake after ginger extraction, which contains a large amount of useful amino acids, vitamins, and minerals, but is discarded due to lack of specific use, and determined the optimal drying and grinding conditions for the cake after juice extraction. As a result of evaluating the antibacterial activity, antioxidant activity, and deodorizing activity of the manufactured ginger gourd, it was confirmed that it exhibited excellent activity. This effect is caused by the useful components of ginger gourd, which are absorbed into the skin during bathing and foot bathing, and not only contribute directly to health by cleansing the skin, improving elasticity, killing harmful bacteria, maintaining skin moisture, and promoting blood circulation, but also relieve tension due to the subtle scent. It has been confirmed that it can be helpful for relaxation and mental health.

The present invention provides a bath composition comprising 90 to 95% by weight of ginger gourd powder and 5 to 10% by weight of herbal medicine powder or herb powder.

The ginger gourd powder is preferably manufactured by micro-grinding the ginger gourd produced after squeezing ginger.

As a preferred embodiment, the ginger gourd powder of the present invention can be prepared by extracting ginger, drying the cake at 60-70°C for 6-10 hours, and grinding it to 50-300 mesh.

The herbal medicine powder is one or more selected from the group consisting of Cheongung, Angelica, Houttuynia cordata, green tea leaves, health, dermis, cinnamon, Morus bark, leaf and night gate, and the herbal powder is peppermint, rosemary, basil, apple mint, thyme, and dill. , chives, tarragon, oregano, marjoram, fennel, turmeric and nutmeg are preferably selected from one or more types.

The bath additive composition preferably has antibacterial, antifungal, antioxidant and deodorizing activities.

It is preferable that the bath agent is a foot bath agent.

Hereinafter, the present invention will be described in more detail through examples. The following example is only a preferred embodiment of the present invention, and the scope of the present invention is not limited to the scope of the following example.

[Example]

Example 1: Preparation of cake powder after ginger juice

The underground part of mature ginger grown in Andong, Gyeongsangbuk-do was recovered, foreign substances were removed, and the juice was extracted using a juicer. At this time, after juicing ginger, the cake produced about 35% of that of ginger. For efficient grinding, the cake after juicing ginger was dried at 60-70°C for about 8 hours and then first crushed to produce a powder of ~50 mesh. Afterwards, in order to increase the surface area and quickly dissolve the material, the firstly crushed ginger gourd powder was again pulverized a second time to prepare ginger gourd powder of ~300 mesh. In this case, the average particle size of the manufactured foil was 20 μm. A photograph of the cake after ginger extraction, the cake powder after ginger extraction, and the micro-ground ginger gourd used at this time is shown in Figure 1, and the particle size distribution analysis results are shown in Figure 2.

Example 2: Microscopic observation of cake powder after ginger extraction

The structure of the cake powder after extracting the ginger prepared in Example 1 was confirmed using an optical microscope (Olympus, Tokyo, JAPAN). As shown in Figure 3, the cake powder existed in a state in which organic matter was bound to ginger fiber. To check the amount of organic matter, the cake powder was extracted with hot water at 100°C for 10 minutes, and the yield was 8%. As a result of analyzing the nutritional components of the cake after extracting ginger according to the method suggested in the Food Code, it was confirmed that crude protein was 4.06%, crude fat was 2.0%, crude carbohydrate was 86.03%, ash was 4.15%, and moisture was 3.76%.

Example 3: Component analysis of cake extract after ginger juice

An ethanol extract of the cake powder was prepared after extracting the ginger prepared in Example 1, and its useful components were analyzed. At this time, the extract was prepared by adding 10 times more ethanol (95%, Deoksan, Korea) to the cake powder sample, extracting once at room temperature, collecting the extract, filtering, and concentrating under reduced pressure. As a control, dried powder was prepared from the edible part of Andong ginger, and extract was prepared in the same manner as above. The extraction yields of cake powder and ginger (edible parts) after ginger juice and their useful content analysis results are shown in Table 1. At this time, the total polyphenol content was measured by adding 50 μl of Folin-ciocalteau and 100 μl of Na ₂ CO ₃ saturated solution to 400 μl of the extraction sample solution, leaving it at room temperature for 1 hour, and measuring the absorbance at 725 nm. Tannic acid was used as a standard reagent. To determine the total flavonoid content, each sample was extracted with methanol stirring for 18 hours, 4ml of 90% diethylene glycol was added to 400μl of the filtered extraction solution, 40μl of 1N NaOH was added again, and the absorbance was measured at 420nm after reacting for 1 hour at 37°C. Rutin was used as a standard reagent. Reducing sugars were quantified using the DNS method, and total sugars were quantified using the phenol-sulfuric acid method.

[Table 1] Extraction efficiency of ethanol extracts of cake powder and ginger powder after ginger juice and analysis of useful components of the extracts

As shown in Table 1, the cake powder after ginger extraction showed an extraction efficiency of 1.75%, and the total polyphenol content was very high at 104.3 mg/g, the total flavonoid content was 24.4 mg/g, and the total sugar content was 94.8. Expressed in mg/g, the total polyphenol and total flavonoid contents of dried ginger gourd powder were 2.05 times and 3.34 times higher than the dried powder of edible parts of ginger, respectively. Therefore, it was predicted that ginger gourd would exhibit stronger activity in terms of useful physiological activity than the edible part of ginger.

Example 4: Antioxidant activity of cake extract after ginger juice

Antioxidant activity was analyzed for the ethanol extract of the cake powder and edible part powder of ginger after the ginger juice prepared in Example 3. At this time, in the case of DPPH scavenging ability, ³⁸⁰ μl of 2 Asys Co., Austria) was used to measure absorbance. DPPH radical scavenging ability was expressed as a percentage of the sample added and the sample not added.

In the case of ABTS scavenging ability, 5ml of 7mM ABTS (Sigma Co., USA) and 88ml of 140mM potassium persulfate were mixed and light was blocked for 16 hours at room temperature to form ABTS cations. This solution was then diluted with ethanol to obtain an absorbance value of 1.5 at 414nm. It was diluted with . After mixing 190 ml of the prepared diluted solution and 10 ml of cake extract, reacted at room temperature for 6 minutes, absorbance was measured at 734 nm, and ABTS radical scavenging ability was calculated using the following equation.

ABTS radical scavenging ability (%) = [(C-S)/C] x 100,

C: Absorbance upon addition of solvent control DMSO,

S: Absorbance upon sample addition.

Meanwhile, in the case of measuring nitrite scavenging ability, cake extract was added to a nitrite solution (1mM), 0.1N HCl was added to adjust the pH to 1.2, and reacted at 37°C for 1 hour using Griess reagent (Sigma Co., USA). was added and mixed. Afterwards, it was left at room temperature for 15 minutes and the absorbance was measured at 520 nm to measure the amount of remaining nitrite. Nitrite scavenging ability (%) was calculated using the following equation.

NSA (%) = [1-(A-C)/B] x 100,

A: Absorbance after adding sample to 1mM nitrite solution and reacting for 1 hour,

B: Absorbance of 1mM nitrite solution,

C: Absorbance of ginger cake extract sample.

In the above antioxidant experiment, vitamin C (Sigma Co., USA) was used as a control, and DMSO was used as a solvent control. Each activity evaluation was expressed as the average and deviation of experiments repeated three times.

Meanwhile, in the case of reducing power evaluation, the method of Oyaizu et al. was modified (Ahn Seon-mi et al., 2011. J. Life Sci. 21: 576-583). Add 2.5 ml of 0.2M sodium phosphate buffer (pH 6.6) and 2.5 ml of 10% potassium ferricyanide to 2.5 ml of cake extract, react at 50°C for 20 minutes, add 2.5 ml of 10% trichloroacetic acid to terminate the reaction, and rotate at 4000 rpm. The supernatant was recovered by centrifugation for 10 minutes. The recovered supernatant was diluted two-fold with distilled water, mixed with freshly prepared 0.1% ferric chloride solution in a 5:1 (v/v) ratio, and evaluated by measuring absorbance at 700 nm.

[Table 2] Antioxidant activity of ethanol extract of cake powder and ginger edible part powder after ginger extraction

As a result, as shown in Table 2, it was confirmed that the cake powder after extracting ginger showed very superior DPPH anion scavenging ability, ABTS cation scavenging ability, reducing power, and nitrite scavenging ability than ginger edible part powder. Therefore, it was determined that cake powder after ginger extraction would contribute to anti-aging, oxidative stress, and carcinogenesis inhibition more than ginger edible part powder.

Example 5: Antibacterial and antifungal activity of cake extract after ginger juice

The antibacterial activity of the ethanol extract of the cake powder and edible part of ginger powder prepared in Example 3 was evaluated, and the results are shown in Table 3. The strains used to evaluate antibacterial activity were Gram-negative bacteria: Escherichia coli KCTC 1682, Proteus vulgaris KCTC 2433, Pseudomonas aeruginosa KACC 10186, and Salmonella typhimurium KCTC 1926, and Gram-positive bacteria were Staphylococcus aureus KCTC 1916 and Staphylococcus epidermidis ATCC 1222. 8, Listeria monocytogenes KACC 10550 and Bacillus subtilis KCTC 1924 were used. Meanwhile, to evaluate antifungal activity , Saccharomyces cerevisiae IF0 0233 and Candida albicans KCTC 1940, the causative agent of candidiasis fungal infection, were used.

First, in the case of antibacterial activity evaluation, each bacteria was inoculated into Nutrient broth (Difco Co., USA) and cultured at 37°C for 24 hours, then each strain was adjusted to OD ₆₀₀ 0.1 and incubated on Nutrient agar (Difco Co.). , USA), 100 μl of each sample was spread on a sterilized petri dish (90 mm, Green Cross, Korea) containing medium, and 5 μl of each sample was added to sterile disc-paper (diameter 6.5 mm, Whatsman No. 2) and incubated at 37°C for 24 hours. In the case of fungi, the antibacterial activity was evaluated by measuring the size of growth-inhibiting rings after culturing at 30°C for 24 hours using the same method using Sabouraud dextrose (Difco Co. USA). As a control, the antibacterial agent ampicillin and the antifungal agent miconazole (Sigma Co., USA) were used at a concentration of 1μg/disc each, and the size of the growth-inhibiting ring was calculated from the diameter of the area where growth was not visible to the naked eye. Measurements were made in mm and presented as representative results after evaluation three or more times.

[Table 3] Antibacterial activity of ethanol extract of cake powder and ginger edible part powder after ginger extraction

As a result, as shown in Table 3, ampicillin, which is used as an antibacterial agent in clinical practice, showed broad antibacterial activity even at 1 μg/disc, and showed relatively weak growth inhibitory rings (9 to 12 mm) against Pseudomonas aeruginosa and Salmonella typhimurium. It was. Miconazole, which is used clinically as an antifungal agent, inhibited the growth of Saccharomyces cerevisiae and Candida albicans even at 1 μg/disc. Meanwhile, the extract of ginger gourd powder obtained by drying and pulverizing the cake after squeezing ginger showed stronger antibacterial activity than ginger extract, and especially inhibited the growth of the fungi Saccharomyces cerevisiae and Candida albicans .

Example 6: Deodorizing activity of a foot bath prepared by drying and pulverizing the cake after extracting ginger

The ginger gourd foot bath prepared by putting 12 g of cake powder into a non-woven fabric after extracting the ginger prepared in Example 1 was added to 2 liters of warm water (~40°C), and a foot bath was performed. At this time, the water level during the foot bath was set to submerge the sole (peach bone area), and the bath was performed for 10 minutes. The experiment was evaluated using a 7-point scale using five professional researchers from the Department of Food and Nutrition. As a control, hot water without additives and hot water with 1% peppermint added were used. Considering that there is aversion to ginger gourd, a ginger gourd foot bath prepared by adding 10 g of cake powder and 2 g of cinnamon to a non-woven fabric after extracting ginger was used. used. The sensory evaluation results for deodorization satisfaction and overall preference are shown in Table 4.

[Table 4] Deodorizing activity and preference test of ginger gourd foot bath

As a result, it was confirmed that the ginger gourd foot bath is effective in relieving stress and removing foot odor due to the excellent ginger gourd flavor. In particular, it was confirmed that when the preference for ginger gourd was low, higher deodorizing ability and overall preference were shown when some cinnamon was added. Cases showing excellent deodorizing ability and preference when added to ginger gourd were confirmed to be cinnamon, angelica root, peppermint, Houttuynia cordata, and Houttuynia cordata, and oriental medicinal herbs such as angelica root, Houttuynia cordata, Houttuynia cordata, and cinnamon were added to 90-95% weight of ginger gourd, respectively. It was excellent when included at a weight ratio of ~10%, or when herbs such as peppermint and rosemary were added at a weight ratio of 5-10% to 90-95% of ginger gourd.

[R&D tasks]

- Assignment identification number: 2022-0231

- Name of department in charge: Andong City Agricultural Technology Center

- Research management agency: Andong University Industry-Academic Cooperation Foundation

- Research project name: 2022 Field Difficulty Technology Development Project

- Research project name: Nutrient analysis and efficacy evaluation research service for prototype products related to ginger gourd and ginger extract added with ginger gourd

- Contribution rate: 100%

- Research period: 2022. 6. 1 ~ 2022. 10. 30

- Host organization: Tabion Co., Ltd.

- Entrusted research institute: Andong University Industry-Academic Cooperation Foundation

- Actual research institution: Andong University Industry-Academic Cooperation Foundation

Claims (5)

A bath additive composition containing 90 to 95% by weight of ginger gourd powder and 5 to 10% by weight of herbal medicine powder or herb powder. The bath additive composition according to claim 1, wherein the ginger gourd powder is manufactured by micro-pulverizing the ginger gourd produced after squeezing ginger. The method of claim 1, wherein the herbal medicine powder is selected from the group consisting of Cheongung, angelica root, Houttuynia cordata, green tea leaves, health, dermis, cinnamon, Morus chinensis, Aleaf and Yagwanmun, and the herbal powders include peppermint, rosemary, basil, A bath composition comprising one or more selected from apple mint, thyme, dill, chives, tarragon, oregano, marjoram, fennel, turmeric and nutmeg. The bath additive composition according to claim 1, wherein the bath additive composition has antibacterial, antifungal, antioxidant and deodorizing activities. The bath additive composition according to claim 1, wherein the bath additive is a foot bath agent.