KR102229756B1 - health supplement food with medicinal herbs - Google Patents

Abstract

The present invention relates to a health supplement containing a wild ginseng ingredient using the prescription of kyungokgo to see the body among herbal medicines.
According to the present invention, it is possible to provide a health supplement using herbal medicines with less loss of active ingredients of cultured wild ginseng by manufacturing at a low temperature using a cultured wild ginseng extract, which has better efficacy than ginseng.
In addition, by using the sugar solution containing the cultured wild ginseng extract as a raw material, the bitter taste is weakened, and it becomes possible to provide a soft, smooth texture.

Description

Health supplement food with medicinal herbs}

The present invention relates to a health supplement containing a wild ginseng ingredient using the prescription of kyungokgo to look at the body among herbal medicines.

Herbal medicine generally refers to a drug prepared by mixing natural or processed drugs used for the prevention or treatment of diseases based on the basic theory of oriental medicine.

Among the herbal medicines, rather than direct treatment of diseases, boic supplements (補益補養藥), which reinforce and improve the body's congenital and acquired weakness and shortcomings, weakness after illness, and constitution, are called bodhisattva, and are still used by many people.

One of the representative ones is Gyeongokgo.

According to Donguibogam, Gyeongokgo is said to have a great effect in maintaining and activating the functions of all organs in the human body. In addition, Gyeongokgo is not only effective as a blood purification and energizing agent, but specifically, patients who frequently feel fatigue due to weak five intestines, patients with severe indigestion due to weak stomach, patients with severe abdominal pain due to frequent enteritis or intestinal cramps. Cold cold is effective for patients who catch colds, short of breath from bronchial asthma, and severe seawater cough.Especially, it is described as having the effect of prolonging life by darkening gray hair and sprouting teeth when elderly people with weak mind and body take a long clothes. Has been.

Gyeongokgo, according to Dongeuibogam (東醫寶鑑), knead the saengjihwang juice, ginseng powder, baekbokryeong powder, and honey, put them in a jar, and then boil it at 100℃ or less for 3 weeks (heated at high temperature), and then cooled at room temperature for 1 day, and then again. It is prepared by bathing under the same conditions for 1 week.

As a result, the soluble component of saengjihwang juice, which is a water-soluble substance, and the sugar of honey penetrate into the firm tissue of ginseng powder and baekbokryeong powder together with moisture, and formulate it at high temperature by heat.

However, since it takes a long time at high temperature to manufacture it, and the manufacturing method is very complicated, there is a great difficulty in manufacturing and distributing it. In particular, it has a strong bitter taste with a characteristic odor, and it has a powdery feeling when ingesting it. There is a problem that is not widely distributed due to the cause.

On the other hand, Korean Patent No. 1514041 (name of the invention: sanyangsam gyeongokgo and its manufacturing method), a method of manufacturing sanyangsam gyeongokgo prepared by boiling a mixture of soft wheat prepared from sanyangsam, ginseng, baekbokryeong, saengjihwang juice, and honey Is described.

According to the above patent, it is possible to provide a new health supplement with improved palatability compared to Gyeongokgo manufactured by the traditional method by using the wild ginseng nano powder as a raw material.

In recent years, as dietary habits become westernized, various adult diseases are increasing, and the demand for health supplements to prevent them is increasing rapidly, and Gyeongokgo is highly evaluated as a health supplement because it has a nourishing and tonic effect and a replenishment effect.

Accordingly, there is a continuing demand to develop a health supplement using Gyeongokgo with enhanced functionality or existing Gyeongokgo.

An object of the present invention is to improve the manufacturing method in order to respond to the above demands and to express the efficacy of kyungokgo, using wild ginseng as a raw material and maintaining the active ingredients of wild ginseng.

In order to solve the above problems, the present invention comprises the steps of preparing a saccharified solution containing a cultured wild ginseng extract; Obtaining a mixture by mixing 20 to 40 parts by weight of saengjihwang extract, 5 to 15 parts by weight of bokryeong, 1 to 5 parts by weight of turmeric extract oil, and 1 to 5 parts by weight of red rice ginseng to 100 parts by weight of the saccharification solution; Obtaining a paste in the form of a paste by bathing the mixture in water; And it provides a method for producing a health supplement using a herbal medicine comprising; and packaging the go in a pouch.

According to the present invention, it is possible to provide a health supplement using herbal medicines with less loss of active ingredients of cultured wild ginseng by manufacturing at a low temperature using a cultured wild ginseng extract, which has better efficacy than ginseng.

In addition, by using the sugar solution containing the cultured wild ginseng extract as a raw material, the bitter taste is weakened, and it becomes possible to provide a smooth texture with a smooth throat.

On the other hand, in the preparation of a sugar solution containing a cultured wild ginseng extract, an enzyme is used to liquefy the starch of the raw grains of the sugar solution to improve fluidity, so that even at a low temperature, it is possible to uniformly mix the raw materials for herbal medicine.

1 is a graph showing the results of HPLC measurement analyzing components of ginseng, wild ginseng, and cultured wild ginseng roots.

The method of manufacturing a health supplement using herbal medicines of the present invention is made by mixing saengjihwang extract, bokryeong, turmeric extract oil, and red rice ginseng in a saccharified solution containing cultured wild ginseng extract, and putting a mixture obtained by mixing red rice ginseng in a pot with water.

Panax ginseng, an important herbal medicine that exhibits health function effects in Kyungokgo, is a representative bioactive substance, ginsenoside, which is a triterpenoid-based ginseng saponins, and poly(Ginsenoside), which has anticancer action. It contains acetylene, a phenolic compound that acts as an antioxidant, a ginseng protein that acts as a radiation defense, and an acidic polysaccharide that acts as an immune modulator.

Korean ginseng contains 60-70% of carbohydrates such as starch, but it is a special ingredient that cannot be found in other plants. Ginseng saponin (ginsenoside), polyacetylene, antioxidant aromatic compounds, and liver protection It is known to contain gomisin-NA and acidic peptides that act like insulin.

Saponin is a type of glycoside, which is well soluble in water or alcohol, and is a compound that has a hemolytic or detoxifying effect that causes continuous foaming.

These saponins are glycosides composed of a sugar part "sugar" (glycone) and a non-sugar part "non-sugar" (also called aglycone or genin). In particular, the aglycone of saponin is called sapogenin, and saponin is largely classified into two types: dammarane and oleanane, depending on the skeletal structure of the aglycone.

In ginseng, it is reported that the ginsenoid content is an indicator of quality.

However, since ginseng needs to be grown for 6-7 years through artificial cultivation in order to manifest its medicinal effect, it is not easy to supply and demand, and it is greatly affected by environmental or pests, so there is a problem that requires attention.

On the other hand, wild ginseng refers to ginseng (Panax gjnseng CA Meyer), which is a perennial plant belonging to the family Araliaceae, spontaneously germinated and grown in the wild. Was considered.

The medicinal ingredient is a saponin-based ginsenoside, which is known to have various effects such as enhancing immune activity, lowering cholesterol, antioxidant, skin aging, whitening effect, erectile dysfunction, and improving memory and cognitive function.

Because wild ginseng grows naturally in nature, it is known that it contains more ginseng than ginseng and has a very high human efficacy.

Accordingly, in the present invention, instead of ginseng as a medicinal herb, wild ginseng having more efficacy is used in the form of a cultured wild ginseng extract.

Wild ginseng cultured roots are produced by separating tissues from natural wild ginseng, inducing callus and adventitious roots step by step, selecting healthy ones from these roots, and culturing them for 45 days using a bioreactor.

The cultured wild ginseng roots cultured in this way contain components very similar to wild wild ginseng (see FIG. 1 below), and it is known that the content of ginsenoids, which are effective substances, and their chemical structure are about 90% or more similar, and from the results of various experiments, cultivated ginseng Or, it is known to be more effective than red ginseng.

Cultured wild ginseng roots have very good production and efficiency because the period for obtaining them is much shorter than that of conventional ginseng.

In the present invention, the cultured wild ginseng extract is obtained by a supercritical fluid extraction method.

The supercritical fluid extraction method has characteristics that can be extracted from natural products, food, environment, etc., and is a method of extracting useful substances using the specific properties of the fluid at a temperature and pressure near or above the critical point. 60°C).

The supercritical fluid extraction method is widely used for the separation and purification of natural substances sensitive to heat, and is an extraction method suitable for solving various environmental problems caused by the use of organic solvents. In addition, supercritical fluid extraction has shown effective results in yield and degree of oxidation compared to other extraction techniques such as soxhlet and sonication.

In the present invention, by extracting cultured wild ginseng using a supercritical fluid extraction method, an extract without damage to the active ingredients of cultured wild ginseng, particularly protein-based active ingredients, can be obtained by performing at a low temperature.

The cultured wild ginseng extract of the present invention preferably has a solid content of 45% or more and a ginsenoid content of 5 mg/g or more in order to have the same efficacy as kyungokgo.

The saccharification solution containing the cultured wild ginseng extract of the present invention is 130-170 parts by weight of water and 0.1-1.0 parts by weight of α-amylase in 100 parts by weight of grains mixed with rice and sorghum in a weight ratio of 5: 1 to 3: 1 Mixing parts by weight and boiling for 20 to 50 minutes to gelatinize the grains; 0.1 to 1.0 parts by weight of pullulanase and 10 to 30 of the cultured wild ginseng extract to the gelatinized grain Liquefying the starch of the grain by mixing parts by weight; The starch-liquefied grain is 5 to 20 parts by weight of malt at room temperature and 10 to 30 of the cultured wild ginseng extract Mixing parts by weight and reacting at 30 to 50° C. so as to be sufficiently saccharified to obtain a sugar solution; 10 to 30 of the cultured wild ginseng extract in the sugar solution It may consist of a step of preparing a sugar solution containing the wild ginseng component by adding parts by weight.

At this time, the α-amylase and pullulanase selectively hydrolyze the glycosidic bonds of starch with starch liquefying enzymes to produce oligodextrins of low molecular weight.

α-amylase irregularly cuts the glucose chain of rice starch from the inside to make it low molecular weight, and as the liquefaction of starch proceeds, it continues to shorten, and α-amylase only acts on α-1,4 bonds of glucose, and α-1,6 It does not work on bonding.

Grains such as rice and sorghum generally contain amylose and amylopectin as starch. Since amylose has only α-1,4 bonds, it is mostly decomposed by α-amylase, but amylopectin is composed of α-1,4 and α-1,6 bonds and is not sufficiently cleaved by α-amylase, so it participates in the liquefaction and saccharification process. There is a disadvantage that the yield and purity of the sugar solution are deteriorated due to the failure.

As a solution to this, it is preferable to use pullulanase in combination with α-amylase in starch liquefaction enzyme, and pullulanase has the function of hydrolyzing α-1,6 bonds to produce straight-chain dextrin. The α-1,6 bond in amylopectin that is not degraded by α-amylase is cleaved.

As described above, in the liquefaction process of starch, α-amylase randomly cleaves the α-1,4 bonds of amylose and amylopectin, and pullulanase cleaves the α-1,6 bonds of amylopectin to produce liquefied starch. Both amylose and amylopectin can be decomposed and converted into liquefied starch.

Instead of adding the α-amylase and pullulanase at once after gelatinizing the grains, water is mixed with the grains, added with α-amylase, and heated to gelatinize and liquefy the grains. Then, the gelatinization of the grains is completed. It is preferable to completely liquefy the cereals by adding pullulanase afterwards.

Looking at this in more detail, when α-amylase is added to cereals and water, water-soluble α-amylase is dissolved in water, and when heated in this state, water is absorbed into the cereal and the cereals are gelatinized. α-amylase dissolved in water Penetrates into the grains with water, cleaves the amylose α-1,4 bonds of the grain starch, and then, when pullulanase is added to the gelatinized grains, pullulanase cleaves the amylopectin α-1,6 bonds of the grain starch. do.

Amylose is called an α-1,4 bond because the OH groups of carbon 1 and 4 of α-glucose are continuously bonded. This bond structure has a long linear structure, and amylopectin is the basic amylose. In the structural form, the OH groups of carbon 1 and 6 are bonded to be called α-1,6 bonds. As a result, the bonding structure of amylopectin has numerous side branches including the structure of amylose.

Since α-amylase acts at the end of the linear structure of amylose and cleaves the α-1,4 bond, and pullulanase simultaneously acts on the side branch structure of amylopectin and cleaves the α-1,6 bond, amylose has a higher decomposition rate than amylopectin. It is slow, so α-amylase is added to the grain starch gelatinization to start the cutting of α-amylase (the 1,4 bonding site of amylose and amylopectin) first.After the grain starch is gelatinized, pullulanase is added to pullulanase. By starting the cutting process (the 1,6 binding sites of amylopectin) later, the decomposition of the slow decomposition rate of amylose and the fast decomposition rate of amylopectin is completed at the same time. As the grain starch is evenly decomposed, the decomposed grain starch has uniform properties. I can have it.

By the fluidity of the homogeneously decomposed liquefied starch, the raw materials of the present invention added to the cultured wild ginseng extract and the sugar solution even at low temperatures are uniformly mixed and dispersed in a short time, and the shape and size of the sugar solution particles can also be uniform.

In addition, by saccharifying the homogeneously decomposed liquefied starch, the purity of the sugar solution is increased, and the shape and size of the sugar solution particles are uniformly reduced, so that it is possible to provide a smooth and smooth texture in the final product.

Next, malt is added to the liquefied starch to saccharify it into sweet, low molecular weight reducing sugars such as glucose, fructose, maltose, etc., add 1 to 10 parts by weight of malt based on 100 parts by weight of cereals in the liquefied starch, and stir sufficiently, then 30 to 50 It is allowed to stand for 8 to 12 hours at °C, and at this time, it is preferable to optimize the activity of malt enzyme by adjusting the pH to 5.0 to 5.5.

In the present invention, in the step of liquefying the starch of the grain in the manufacturing process of the sugar solution, the step of obtaining the sugar solution, and the step of preparing the sugar solution containing the wild ginseng component, each of the cultured wild ginseng extracts is added to and mixed, so that the ginsenoids of the cultured wild ginseng extract are effective. The isomers are prevented from being lost by dissolution at high temperatures and thus their effectiveness is lost, and the cultured wild ginseng extract is uniformly dispersed in the sugar solution.

The health supplement food using the herbal medicine of the present invention uses a saccharified solution containing cultured wild ginseng extract as a raw material, so that the taste and aroma are improved compared to the existing kyungokgo by the ingredients of sugar (glucose, maltose, etc.) and digested by the human body by enzymes. And absorption becomes easier.

Herbal medicines including saengjihwang extract, bokryeong, turmeric extract oil, and red rice ginseng can be added to the saccharification solution containing the cultured wild ginseng extract and mixed by the above method.

Saengjihwang refers to the raw roots of Rehmannia glutinosa Liboschitz and Rehmannia glutinosa Libosch for hueichingensis Hshlao. Ingredients, β-sitosterol, trace amounts of campesterol, rehmanin, alkaloid, and fatty acids were identified. Saengjihwang is known to lower body heat and has a strong bitter taste when used in excessive amounts. According to studies so far, the hot water extract of Saengjihwang has been known to lower blood sugar levels, increase heart rate, and increase blood pressure, lower blood sugar levels in diabetic mice, and exhibit resistance to herbicides (Reference: Lee, Youn. Su and WJ Manning, Phytopathology, 81(10):1216-1221, 1991).

Bokryeong is a parasitic fungus in pine trees, and its main component is Pachyman, a polysaccharide of glucose, and this pachyman is a glucan with 1→3 bonds of β-glucose, and Bokryeong improves gastrointestinal diseases, nervous breakdown, and It is known to be good for diuretic and expectorant effects.

Turmeric is used in oriental medicine as a medicinal material to increase heat.

In the present invention, it functions as a catalyst to increase the function and effect of an effective drug, and curcumic acid, a kind of polyphenol, promotes vascular metabolism, so that the fat metabolism function of caroamine can be expressed.

Red ginseng is red ginseng processed by steaming fine roots excluding the body of fresh ginseng with a steaming machine and drying the moisture to 15% or less, and has a high effective ginsenoid content.

In the present invention, the method for mixing may use a generally known method without limitation.

At this time, mixing 20 to 40 parts by weight of saengjihwang extract, 5 to 15 parts by weight of bokryeong, 1 to 5 parts by weight of turmeric extract oil and 1 to 5 parts by weight of red rice ginseng to 100 parts by weight of saccharification solution containing cultured wild ginseng extract, each herbal medicine The effect of the active ingredient of is sufficiently expressed, the mixing is uniform, and it provides a smooth texture without bitterness, and is economically preferable.

In addition, the saccharification solution, as a saccharified product by malt enzyme, provides sweetness and is easily absorbed by the human body and facilitates digestion, so that the effects of the active ingredients contained in the health supplement of the present invention are sufficiently expressed. .

Thereafter, through the steps of boiling, cooling, and boiling the mixture by mixing, a health supplement using the herbal medicine of the present invention is prepared.

The mixture is put into an onggi, and the inlet of the onggi is sealed, and then placed in a water bath, followed by a water bath. The first bath (2~4 days (48~96 hours) 50~60℃) → cooling (1~2 days (24~48 hours, cooling in 5~20℃ water) → 2nd bath (1~ It can be made in two days (24 to 48 hours) 60 to 80 ℃).

As described above, in the present invention, since the active ingredient of the wild ginseng cultured extract is stably and uniformly distributed in the saccharified solution, the mixing of the wild ginseng cultured extract with other herbal medicines is facilitated by the fluidity of the saccharification solution, and the manufacturing process is Since it is made at low temperature, the active ingredients and enzymes of herbal medicine including the active ingredients of wild ginseng cultured extract are not damaged.

Hereinafter, the present invention will be described in more detail based on the following examples.

However, the following examples are for illustrative purposes only, and the present invention is not limited by the following examples, and can be substituted and equivalent to other examples within the scope not departing from the technical spirit of the present invention. It will be apparent to those of ordinary skill in the art to which the present invention pertains.

[Example 1]

Cultured wild ginseng was extracted in a supercritical fluid extractor at an extraction pressure of 300 bar, a temperature of 50° C., and a time of 150 minutes, and filtered to prepare a cultured wild ginseng extract (solid content 45%, ginsenoid content 6.12 mg/g).

After cleanly washing 24 kg of non-glutinous rice and 6 kg of sorghum, 45 kg of purified water and 38 g of α-amylase (Liquozyme Supra2.2, novozymes, Denmark) were mixed and boiled for 30 minutes to gelatinize the rice. (Optimax L-1000, Genencor International INC, USA) 112 g was added and cooled to 50° C., then 5 Kg of the cultured wild ginseng extract was added and sufficiently mixed to obtain a mixture in which starch was liquefied.

To the mixture, 3 kg of malt and 10 kg of the cultured wild ginseng extract were mixed, and reacted with stirring at 35° C. for 15 hours so as to sufficiently saccharify to obtain a sugar solution.

10 Kg of the cultured wild ginseng extract was added to the sugar solution and concentrated to prepare a sugar solution containing the cultured wild ginseng extract.

To 55 Kg of the sugar solution containing the cultured wild ginseng extract, 16 Kg of saengjihwang extract, 5 Kg of bokryeong, 1 Kg of turmeric extract oil, and 2 Kg of red rice ginseng were added and mixed to prepare a bath composition.

The composition for a bath was put in a pot, and the inlet of the pot is sealed, and then placed in a bath bowl, followed by a water bath. At this time, the water bath is first at 60℃ Conducted for 72 hours and cooled to 10℃ for 24 hours, and then at 70℃ for the second time. It took a bath for 24 hours.

Then, it was cooled to room temperature to obtain a viscous paste-like solid.

The go was packaged in a stick pouch to prepare a health supplement using herbal medicine.

A sensory test was conducted to evaluate the preference by having 5 people of each age group sample the prepared health supplement food from 30s to 60s.

As a result of the sensory test, most of the people assessed that they did not have bitter taste and said that they were sweet, and that their throat was smooth, and the overall acceptability was evaluated as 4.5 out of 5 points, indicating a very high degree of acceptability.

Claims (7)

Preparing a saccharified solution containing the cultured wild ginseng extract;
Obtaining a mixture by mixing 20 to 40 parts by weight of saengjihwang extract, 5 to 15 parts by weight of bokryeong, 1 to 5 parts by weight of turmeric extract oil, and 1 to 5 parts by weight of red rice ginseng to 100 parts by weight of the saccharification solution;
Obtaining a paste in the form of a paste by bathing the mixture in water; And
Including; packaging the pick in a pouch,
The saccharification solution,
130 to 170 parts by weight of water and 0.1 to 1.0 of α-amylase to 100 parts by weight of grain Mixing parts by weight and boiling for 20 to 50 minutes to gelatinize the grains;
0.1 to 1.0 parts by weight of pullulanase and 10 to 30 of the cultured wild ginseng extract to the gelatinized grain Liquefying the starch of the grain by mixing parts by weight;
The starch-liquefied grain is 5 to 20 parts by weight of malt at room temperature and 10 to 30 of the cultured wild ginseng extract Mixing parts by weight and reacting at 30 to 50° C. so as to be sufficiently saccharified to obtain a sugar solution; And
10 to 30 of the cultured wild ginseng extract in the sugar solution A method of manufacturing a health supplement food using an herbal medicine, characterized in that it is prepared, including; preparing a sugar solution containing wild ginseng components by adding parts by weight. The method of claim 1,
The cultured wild ginseng is a method for producing a health supplement using herbal medicine, characterized in that by separating tissue from natural wild ginseng, inducing callus and adventitious roots step by step, and culturing these roots using a bioreactor. The method of claim 1,
The cultured wild ginseng extract is a method of manufacturing a health supplement food using herbal medicine, characterized in that the cultured wild ginseng is extracted using a supercritical fluid extraction method. The method of claim 3,
The extraction is a method of manufacturing a health supplement using herbal medicine, characterized in that carried out in the temperature range of 40 ~ 60 ℃. The method of claim 1,
The cultured wild ginseng extract has a solid content of 45% or more and a ginsenoid content of 5 mg/g or more. delete It is prepared by the method of any one of claims 1 to 5, and a health supplement using a herbal medicine comprising a cultured wild ginseng extract.

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