KR100484312B1 - Beverage contain aralia continentalis kitagawa - Google Patents

Beverage contain aralia continentalis kitagawa Download PDF

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KR100484312B1
KR100484312B1 KR10-2002-0066690A KR20020066690A KR100484312B1 KR 100484312 B1 KR100484312 B1 KR 100484312B1 KR 20020066690 A KR20020066690 A KR 20020066690A KR 100484312 B1 KR100484312 B1 KR 100484312B1
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weeks
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blood pressure
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도대홍
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/14—Extraction
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

본 발명에 따른 땃두릅이 함유된 음료는, 혈당과 혈압강하 효능을 갖는 땃두릅을 주원료로 하면서 음용이 용이할 뿐 아니라 미감이 좋게 하여 성인는 예방에 이바지함을 목적으로 한다.Drinks containing Jjaduul according to the present invention, as a main raw material having a blood sugar and blood pressure lowering effect as easy to drink as well as aesthetics for the purpose of contributing to the prevention of adults.

개시된 본 발명에 따른 땃두릅이 함유된 음료는, 물 20ℓ에 땃두릅 뿌리 1㎏, 늙은 호박 5㎏, 대추 2㎏, 감초 0.2㎏, 갈근 0.2㎏, 전분 0.4㎏ 및 생강 0.1㎏이 혼합되어 이루어진다. 본 발명에 따른 땃두릅이 함유된 음료는 물 20ℓ에 땃두릅 뿌리 1㎏, 늙은 호박 5㎏, 대추 2㎏, 감초 0.2㎏, 갈근 0.2㎏, 전분 0.4㎏ 및 생강 0.1㎏을 혼합하는 혼합단계와; 상기 혼합단계에서 혼합된 혼합물을 100℃에서 6시간 열수 추출하는 열수추출단계와; 상기 열수추출단계를 거친 추출액을 압착여과하여 고형분을 제거하고 여액을 냉각한 후 저온냉장고(-3 ℃)에서 3시간 보관하여 침전물을 15,000rpm으로 20분간 원심분리한 후 상층액을 분리하는 분리단계와; 그리고, 상기 분리단계를 통해 분리된 액을 용기에 주입하고 고압살균하여 완성하는 완성단계를 통해 제조된다.The beverage containing Japdu according to the present invention, which is made up of 20l of water, contains 1kg of Japdu root, 5kg of old pumpkin, 2kg of jujube, 0.2kg of licorice, 0.2kg of brown root, 0.4kg of starch and 0.1kg of ginger. The beverage containing jeoldul according to the present invention comprises a mixing step of mixing 1kg of jeoldul root, 5kg of old pumpkin, 2kg of jujube, 0.2kg of licorice, 0.2kg of brown root, 0.4kg of starch and 0.1kg of ginger in 20L of water; A hot water extraction step of extracting hot water at 100 ° C. for 6 hours from the mixture mixed in the mixing step; Separation step of separating the supernatant after centrifugation of the precipitate by 15,000rpm for 20 hours by pressing the filtrate through the hot water extraction step to remove the solids and cooling the filtrate and then cooling the filtrate in a low temperature refrigerator (-3 ℃) Wow; Then, the liquid separated through the separation step is prepared through a complete step of injecting the container and autoclaving to complete.

Description

땃두릅이 함유된 음료{BEVERAGE CONTAIN ARALIA CONTINENTALIS KITAGAWA}BEVERAGE CONTAIN ARALIA CONTINENTALIS KITAGAWA}

본 발명은 땃두릅이 함유된 음료에 관한 것으로, 더욱 상세하게는 혈압과 혈당의 상승을 억제 또는 강하하는 효능을 갖고 있는 땃두릅을 음용하기 편하도록 음료로 제공함으로써 각종 성인병을 예방할 수 있도록 한 땃두릅이 함유된 음료에 관한 것이다.땃두릅(Aralia continentalis kitagawa)은 인삼, 오갈피나무, 두릅나무 등과 함께 두릅나무과에 속하는 여러해살이 풀로서 토당귀(土當歸), 대활(大活)이라 하고 어린 새순이 땅속에 있다 하여 땃두릅이라고 불리우며, 식용은 물론 약용으로 유익하게 쓰이는 산나물 겸 약초로 한국, 중국, 일본 등에서 야생이나 재배되고 있다. 땃두릅은 다년생 초본 식물로서 키는 1∼2m이고, 뿌리줄기는 굵고 옆으로 뻗어 있으며, 뿌리줄기 아래에는 원추형의 뿌리가 많고, 줄기는 세로 홈무늬가 있으며, 분지가 많다. 어린 가지에는 짧고 부드러운 털이 나 있으며, 잎은 넓은 난형이나 타원형으로 밑이 둥글거나 심장형이고 끝은 날카롭다. 화관은 소형이고 백색이나 황색인 꽃잎은 5개가 있으며 달걀 모양으로 끝은 약간 뾰족하고 7∼9월에 피며 열매는 9∼10월에 익는다. 과실은 장과(漿果)로서 5입(粒)의 종실(種實)이 들어 있는데 종실 크기는 2×1×0.5미리미터(mm)이고 한방에서는 뿌리를 많이 사용한다.The present invention relates to a beverage containing Jjadu, and more particularly, to provide a drink to drink Jjadu, which has the effect of suppressing or lowering the rise of blood pressure and blood sugar, so as to drink a variety of Jjaduul to prevent various adult diseases Aralia continentalis kitagawa is a perennial herb that belongs to the family Elm, along with ginseng, ogalpi, and elm. It is called “Jungduul” and is a wild herb and herb that is used for food and medicinal purposes. It is grown wild in Korea, China, and Japan. The persimmon is a perennial herbaceous plant, 1 ~ 2m in height, the root stem is thick and stretched to the side, and there are many conical roots under the root stem, and the stem has a vertical groove pattern and a lot of branches. Young branches have short soft hairs, leaves are broad ovate or oval, round or heart-shaped, with sharp tips. Corolla is small, white or yellow petals are 5, egg-shaped, slightly pointed, blooms in July-September, and fruit ripens in September-October. Fruit is a berry (5 fruit) containing 5 seeds, the size of the seed is 2 × 1 × 0.5mm (mm) and the root is used a lot in oriental medicine.

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땃두릅에는 생것 100g당 수분 95.4%, 단백질 0.7g, 회분 0.4g이 함유되었고, 무기질 중에는 칼륨이 200㎎으로 상당히 많은 양이 함유되어 있는데, 칼륨은 식염의 과다 섭취로 오는 피해를 막아주고 혈압강하에 중요한 역할을 한다. 땃두릅 뿌리줄기·뿌리의 전초에는 스테롤(Sterol), 유기산, 당류, 아미노산, 정유, 알칼로이드 등이 함유되어 있다.It contains 95.4% of water, 0.7g of protein, and 0.4g of ash per 100g of raw fish. The mineral contains 200mg of potassium, which prevents the damage caused by excessive intake of salt and lowers blood pressure. Plays an important role. Stem, organic acids, sugars, amino acids, essential oils, alkaloids, etc., are contained in the outposts of root roots and roots.

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땃두릅은 오랜 기간 한방 및 민간에서 애용하던 약재의 하나로 어린 싹은 나물로 이용되고 있다.Chengduul is one of the long-established herbal medicines and private medicines. Young shoots are used as herbs.

땃두릅과 관련된 고문헌 및 민간요법을 정리하면 다음과 같다.The following is an overview of ancient literature and folk remedies related to the Chundur.

동의보감에는 땃두릅을 독활(獨活)이라고 하며 탕약편에 보면 독활의 성질은 평하고(性平), 맛은 달고 쓰며(味甘苦), 무독(無毒)하다고 한다.1) 민간에서는 줄기와 잎을 열내림약, 기침약, 염증약 등으로 이용하며 각 종 풍을 다스리고 신경쇠약, 성기능 저하, 신장병, 당뇨병 등에 쓰기도 하며, 뿌리줄기 껍질의 알코올 추출액은 중추신경계통에 대한 흥분작용이 있고 혈압강하작용이 있다고 한다. 땃두릅을 건강식품인 차로 이용할 수 있는데 땃두릅차를 장복하게 되면 각 종 중풍을 예방할 수 있고 강장제 역할을 하며 연세가 많은 분들에게 많이 발생하는 관절염 및 당뇨병을 치료할 수 있고 심장병도 다스릴 수 있다고 하며(신재용; 티비(TV) 동의보감, 학원사, p.29∼30, 2001, 김정제; 생약과 건강. 생활한방연구소, p.125∼126, 1992), 또한 땃두릅 어린순에서 항산화 성분을 검출하여 항산화작용이 있음이 보고된바 있다(김정제; 생약과 건강. 생활한방연구소, p.125∼126, 1992). 땃두릅은 식용채소로도 이용되고 있는데 어린순과 줄기는 특유의 향기가 있어 수출 및 농가소득 증대를 위한 대체작물로 우리 나라 거의 전지역에 재배되고 있다.In the sense of agreement, 땃 Dulm is called Dok-Bul (獨 活), and in the medicinal herb, the quality of the poison is flat (性 平), the taste is sweet and bitter (味 甘苦), and it is non-toxic. 1) In the private sector, stems and leaves are used as heat lowering drugs, cough medicines, and inflammatory drugs, and they are used to control various winds, and to break down neural breakdown, sexual function, kidney disease, diabetes, etc. There is excitement and blood pressure lowering action. It can be used as a health food for tea, but if you wear it, you can prevent various kinds of paralysis, act as a tonic, treat arthritis and diabetes, which are common in people who are older, and manage heart disease. ; TV (TV) Dong Bobogam, Hakhaksa, p.29 ~ 30, 2001, Kim Jung-je; Herbal Medicine and Health Institute of Korean Medicine, p.125 ~ 126, 1992), and also antioxidant activity in young shoots. It has been reported (Kim Jung-je; Herbal Medicine and Health. Institute of Oriental Medicine, p. 125-126, 1992). It is also used as an edible vegetable, and young sprouts and stems are cultivated almost all over Korea as an alternative crop to increase exports and farm income.

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최근 고혈압의 예방 및 치료를 위해 혈압강하 효과가 있는 기능성 식품과 당뇨병 예방 및 치료에 관한 기능성 식품에 대한 연구가 활발하게 수행되고 있다. 메밀과 들깨를 주성분으로 만든 식이가 혈압강하에 효과가 있다고 보고되었으며(맹영선, 박혜경, 권태봉, 메밀 및 메밀식품에서의 루틴함량의 분석, 한국삭품과학회지, 22, 732∼737, 1990), 메밀에 함유되어있는 루틴(rutin)은 모세혈관의 취약성을 방지하고(최면, 김종대, 박경숙, 오상룡, 이상영; 메밀 보충급여가 백서의 혈당 및 혈압에 미치는 영향, 한국영양식량학회지, 20, 300∼305, 1991), 대두와 들깨의 n-지방산은 혈전생성 억제를 통해 간접적 혈압강하효과 등이 보고되고 있으며 (정혜림, 한용남, 김숙희; 들깨유 급원의 리놀렌닉에시드(Linolenic Acid) 섭취 증가가 흰쥐의 헐청지질 감소 및 항혈전에 미치는 효과, 한국영양학회지, 26(7), 839∼850, 1993), 이 외에도 두릅나무 근피추출물, 바나나 펄프와 감자전분, 인삼, 버섯, 포도종자유 등도 혈압조절기능이 있는 것으로 나타나있다(이명렬, 이장순, 서화중; 두릅나무 근피추출물이 아록산(Aloxan)으로 유도된 가토의 고혈압에 미치는 영향, 한국식량영양학회지, 17(1), 57∼61, 1988, Horigome T, Sakaguchi E, Kisgimoto C; Hypocholesterolemic effect of banana(Musa Sapientum L. var. Cavendishii)pulp in the rat fed on a cholesterol-containing diet, Br J Nutr, 68, 231∼244, 1992, 이선희, 박찬웅, 이인란, 한병훈, 인삼사포닌 성분이 프로스타글란딘류 생성에 미치는 영향, 한국인삼학회지, 13, 202∼210, 1989, 이정희, 김숙희; 장기적인 인삼섭취가 인체의 혈전관련 요인에 미치는 영향, 한국영양학회지, 28, 862∼871, 1995, 김군자, 김한수, 정승용; 고콜레스테롤혈증 유발 흰쥐에 있어서 버섯류가 지질성분에 미치는 영향, 한국영양식량학회지, 21(2), 131∼135, 1992, 김군자, 김한수, 김성희, 김희숙, 최운정, 정승용; 버섯과 식물성 유지의 혼합급여가 흰쥐 간장의 지질성분 및 지방산 조성에 미치는 영향, 한국영양식량학회지, 23(5), 736∼742, 1994, 최혁준, 황윤희, 백운화, 신효선; 포도종자유 급여가 본태성고혈압쥐의 혈청지질 성분에 미치는 영향, 한국영양학회지, 23(7), 467∼476, 1990, 한찬규, 이복희, 성기승, 이남형, 윤칠석; 메밀, 감자, 들깨를 이용한 항고혈압 기능성 식이가 정상혈압쥐 및 본태성고혈압쥐에서 혈압 및 혈장지질에 미치는 영향, 한국영양학회지, 29(10), 1087∼1095(1996). 한편 고혈당을 억제하여 당뇨병을 개선하거나 비만을 방지하기 위한 방법의 하나로 미생물에서 유래한 물질 중 아칼르보스(acarbose)와 보그리보스(voglibose)가 각각 의약품으로서 당뇨병환자의 식후 혈당강하에 사용되고 있으며(이경애, 정혜영; 식후 혈당강하작용에 대한 매화지의류 추출물의 효과, 한국식품영양학회지, 13(2), 134∼138, 2000, Mueller, L.;Chemistry, biochemistry and therapeutic potential of microbial α-glrcosiaase inhibitors, In Demain A. L. (ed) Novel microbial products for medicine and agriculture, Elsvier : Amsteudam, p.109∼116, 1989), 두릅나무 근피 추출물, 오미자, 쑥과 엉겅퀴, 녹차, 뽕나무, 누에 등 상용 가능한 식품이나 다양한 천연물 성분에 의한 혈당강하효과에 관한 연구가 진행되었고(김옥경; 두릅나무 추출물의 혈당강하 효과. 서울여자대학교 대학원 박사학위논문, 1990, 정춘식; 두릅나무 근피추출물의 약리학적 연구. 덕성여자대학교 대학원 박사학위논문, 1990, 서화중, 이명렬, 황경숙; 오미자 추출물이 아록산(Alloxan) 부하가토의 혈청성분에 미치는 영향, 한국식량영양학회지, 16(4), 262∼267, 1987, 임상선, 이종호; 쑥 및 엉겅퀴가 식이성 고지혈증 흰쥐의 심혈관계에 미치는 영향, 한국영양학회지, 30(3), 244∼251,1997, 임상선, 이종호; 쑥 수용성 추출물의 심혈관 및 혈압에 대한 활성연구, 한국영양학회지, 30(6), 634∼638, 1997, L. Samochowiec; Pharmacological study of the saponosides from Aralia mandsgurica Ruprl et Maxiim. and Salendula Officinalis L., Herba Pol., 29, 151∼155, 1983,CA:101:143586K, Kimura Y, Okuda H, Hatano T, Agata I and Arichi S; Studies on the activities of tannins and related compounds from medicinal plants and drug. Ⅶ. Effects of extracts of leaves of Artmisia, Species and caffeic acid and chlorogenic acid on lipid metabolic injury in rats fed peroxidized oil, Xhem Pharm Bull, 33(5), 2028∼2034, 1985, 임상선, 이종호;쑥 및 엉겅퀴가 식이성 고지혈증 흰쥐의 혈청지질에 미치는 영향, 한국영양학회지, 30(1), 12∼18, 1997, Matsumoto, N., Ishigaki, F., Ishigaki, A.,Iwashina, H. and Hara, Y.; Reduction of blood glucose levels by tea catechin., Biosci. Biotech., 57, 525∼527, 1993, Hikino, H., Mizuno, Y., Oshima, T. and Konno. C.;Osolation and hyperglycemic activity of moran A, a glycoprotein of Morus alba root barks, Plant Medica., 51, 159∼160, 1985, 정성현, 유정화, 김은주, 류강선; 누에의 혈당강하활성, 경희대 약대 논문집, 24, 367, 1995). 구기자를 식이나 일상적인 음용수로 섭취하였을 때 장기간의 고지방 식이에 따른 혈중 지질 저하에 효과가 있다고 보고 되었다(김희선, 박영숙, 김창임 : 구기자 섭취에 의한 고지방식이를 하는 흰쥐의 혈중 지질상태 변화, 한국영양학회지, 31(3), 263∼270, 1998).Recently, research has been actively conducted on functional foods having an antihypertensive effect and functional foods for preventing and treating hypertension. Dietary supplements based on buckwheat and perilla have been reported to be effective in lowering blood pressure (Myung, Young-Sun, Park, Hye-Kyung, Tae-Bong Kwon, Analysis of Routine Contents in Buckwheat and Buckwheat Food, Korean Journal of Crop Science, 22, 732-737, 1990), Rutin contained in buckwheat prevents capillary fragility (hypnosis, Jong-Dae Kim, Kyung-Sook Park, Sang-Ryong Oh, Sang-Young Lee; Effects of Buckwheat Supplementation on Blood Glucose and Blood Pressure in Rats, Korean Journal of Nutrition and Nutrition, 20, 300 ～ 305, 1991), n-fatty acid in soybean and perilla has been reported to have an indirect blood pressure lowering effect through inhibition of thrombus generation (Jeong Hye-rim, Han-Nam Kim, Sook-Hee Kim; increased intake of linolenic acid from perilla oil sources in rats. Reduction of Hull Lipids and Antithrombotic Effects, The Korean Journal of Nutrition, 26 (7), 839 ~ 850, 1993). In addition, elbow root extract, banana pulp and potato starch, ginseng, mushroom, grape seed oil, etc. there is (Myung-Ryul Lee, Jang-Soon Lee, and Hwa-Joong Suh; Effect of Root Bark Extract on the Hypertension of Rabbits Induced by Aloxan, Journal of the Korean Society of Food Science and Nutrition, 17 (1), 57-61, 1988, Horigome T, Sakaguchi E, Kisgimoto C; Hypocholesterolemic effect of banana (Musa Sapientum L. var. Cavendishii) pulse in the rat fed on a cholesterol-containing diet, Br J Nutr, 68, 231-244, 1992, Lee Sun-hee, Park In-woong, Lee In-ran, Han Byung-hoon, Effect of Ginseng Saponin on Prostaglandin Production, Korean Ginseng Society, 13, 202-210, 1989, Jung Hee Lee, Sook Hee Kim; Effect of long-term ginseng intake on blood clotting factors in human body, Journal of the Korean Nutrition Society, 28, 862 ~ 871, 1995, Kim, Gun-Ja, Kim Han-Soo, Jung Seung-Yong; Effect of Mushrooms on Lipid Components in Hypercholesterolemia-induced Rats, Journal of the Korean Society of Nutrition, 21 (2), 131-135, 1992, Kim, Kun-Ja, Kim, Han-Soo, Kim, Sung-Hee, ; Effect of Mixed Diet of Mushroom and Vegetable Oil on Lipid Composition and Fatty Acid Composition of Rat Soy Sauce, Journal of the Korean Society of Nutrition, 23 (5), 736 ~ 742, 1994, Hyuk-Jun Choi, Yun-Hee Baek, Woon-Hwa Shin; Effects of Grape Seed Oil Supplementation on Serum Lipid Components in Essential Hypertensive Rats, Korean Journal of Nutrition, 23 (7), 467 ~ 476, 1990, Han Chan-gyu, Lee Bok-hee, Seong Ki-seung, Nam Hyung, Yoon Chil-Seok; Effects of Antihypertensive Functional Diet Using Buckwheat, Potato and Perilla on Blood Pressure and Plasma Lipids in Normal and Essential Hypertensive Rats, Journal of the Korean Nutrition Society, 29 (10), 1087 ~ 1095 (1996). On the other hand, one of the methods for improving diabetes by preventing hyperglycemia or preventing obesity, acarbose and avoglibose, which are derived from microorganisms, are respectively used to reduce the postprandial blood sugar level of diabetics. Effect of Maize Lichen Extract on Postprandial Glucose Lowering Effect, Korean Journal of Food and Nutrition, 13 (2), 134 ~ 138, 2000, Mueller, L .; Chemistry, biochemistry and therapeutic potential of microbial α-glrcosiaase inhibitors, In Demain AL (ed) Novel microbial products for medicine and agriculture, Elsvier: Amsteudam, p. 109-116, 1989), commercially available foods and various natural ingredients such as elm root extract, Schisandra chinensis, mugwort and thistle, green tea, mulberry, silkworm Studies on the hypoglycemic effects of ginseng (Kim Ok-Kyung; Pharmacological Study of Root Bark Extracts of Aralia elata, Duksung Women's University, Ph.D., 1990, Seo Hwa-Joong, Myung-Ryul Lee, and Kyung-Sook Hwang; Effect of Schisandra chinensis Extract on Serum Components of Alloxan Bone Rabbit, Journal of the Korean Society of Food and Nutrition, 16 (4), 262-267, 1987, Clinical Sun, Lee, Jong-Ho; Efficacy of mugwort and thistle on the cardiovascular system of dietary hyperlipidemic rats, Journal of the Korean Nutrition Society, 30 (3), 244-251,1997, Clinical Sun, Lee, Jong-Ho; Lee, Jong-Ho; Activity Studies on Cardiovascular and Blood Pressure of Mugwort Water Soluble Extracts, Korean Journal of Nutrition, 30 (6), 634-638, 1997, L. Samochowiec; Pharmacological study of the saponosides from Aralia mandsgurica Ruprl et Maxiim. And Salendula Officinalis L., Herba Pol., 29, 151-155, 1983, CA: 101: 143586 K, Kimura Y, Okuda H, Hatano T, Agata I and Arichi S; Studies on the activities of tannins and related compounds from medicinal plants and drug. Iii. Effects of extracts of leaves of Artmisia, Species and caffeic acid and chlorogenic acid on lipid metabolic injury in rats fed peroxidized oil, Xhem Pharm Bull, 33 (5), 2028-2034, 1985, Clinic, Lee Jong-Ho; Effects of Serum Lipids on Sexual Hyperlipidemic Rats, Korean Journal of Nutrition, 30 (1), 12-18, 1997, Matsumoto, N., Ishigaki, F., Ishigaki, A., Iwashina, H. and Hara, Y .; Reduction of blood glucose levels by tea catechin., Biosci. Biotech., 57, 525-527, 1993, Hikino, H., Mizuno, Y., Oshima, T. and Konno. C.; Osolation and hyperglycemic activity of moran A, a glycoprotein of Morus alba root barks, Plant Medica., 51, 159-160, 1985, Jung Sung-hyun, Yoo Jung-hwa, Eun-joo Kim, Ryu Kang-Sun; Hypoglycemic Activity of Silkworms, Kyung Hee University Pharmacy, 24, 367, 1995). It was reported that the dietary or drinking water of wolfberry was effective in lowering the lipid lipids after long-term high-fat diet (Kim, Hee-sun, Park, Young-sook, and Chang-Im Kim: Changes in blood lipid status of rats fed high-fat diet by ingesting wolfberry, Korea Korean Journal of Nutrition, 31 (3), 263-270, 1998).

한편, 땃두릅의 효과가 우수함에 불구하고 땃두릅을 활용한 음료제조에 관한 선행기술은 찾아 보기 힘들고 다만 한방 처방의 건재로 이용되고 있는 실정이며, 관련 기술에 근접한 기술을 정리하면 다음과 같다.On the other hand, despite the excellent effect of Jjaduul, the prior art related to beverage manufacturing using Jjaduul is hard to find, but is being used as a building material for herbal prescriptions.

1) 한방식물증류액을 함유한 음료(국내공개특허 제2002-57858호)는 속단, 구기자, 두충, 산약, 복분자 등의 한방식물증류액을 가미하고 탄산을 투입한 음료에 관한 것이다.1) Beverages containing the anti-corrosive distillate (Korean Patent Publication No. 2002-57858) relates to a beverage added with carbonic acid distillate, such as fast-acting, gojija, tofu, powder, bokbunja.

2) 멧두릅(땃두릅) 뿌리에서 유기게르마늄과 무기 성분 등의 추출 방법(국내공개특허 제1997-73599호)는 멧두릅 뿌리를 채취하여 멧두릅(땃두릅) 뿌리에서 유기게르마늄(Organic germanium) 및 무기 성분 등의 추출 방법이다.2) Extraction method of organic germanium and inorganic components from the roots of Medul (National Patent Publication No. 1997-73599) extracts roots of organic roots from the roots of Medul (Organic germanium) and inorganic components. Extraction method.

3) 호박을 주재로 한 건강 음료와 그 제조 방법(국내공개특허 제1999-74963) 은 호박에 벌꿀과 물을 혼합하여 제조한 건강식품에 혼약재로 원료로 소량의 독활을 넣고 추출한 호박을 주재로 한 기호성 음료이다.3) Healthy drink mainly made of pumpkin and its manufacturing method (Domestic Patent Publication No. 1999-74963) is a healthy food made by mixing honey and water in pumpkin, mixed with a small amount of poison as a raw material and mixed with pumpkin It is a palatable drink.

상기의 선행기술들은 땃두릅의 주요성분이나 효능을 주요구성 기술로 활용하지 못하고 막연한 맛성분으로 극소량 첨가하거나 뿌리의 무기 게르마늄 추출 기술들이다.The above prior arts do not utilize the main ingredient or efficacy of the jjalum as the main constituent technology, and add a very small amount of vague taste ingredients or inorganic germanium extraction techniques of the root.

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본 발명은 전술한 바와 같은 문제점을 해결하기 위한 것으로, 땃두릅의 약리성분을 주체로 활용하고 효능과 맛의 품성이 우수하도록 하여 음용이 용이하며, 성인병 예방 및 질병의 악화방지를 도모할 수 있도록 한 땃두릅이 함유된 음료를 제공하려는데 그 목적이 있다.The present invention is to solve the problems as described above, by using the pharmacological components of the jjalul as the main body and to improve the efficacy and taste of the character is easy to drink, to prevent the prevention of adult diseases and disease worsening Its purpose is to provide a drink containing jjoldul.

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상기의 목적을 달성하기 위한 본 발명에 따른 땃두릅이 함유된 음료는, 물 20ℓ에 땃두릅 뿌리 1㎏, 늙은 호박 5㎏, 대추 2㎏, 감초 0.2㎏, 갈근 0.2㎏, 전분 0.4㎏ 및 생강 0.1㎏이 혼합되어 이루어진 것을 특징으로 한다.본 발명의 특징 및 이점들은 첨부도면에 의거한 다음의 상세한 설명으로 더욱 명백해질 것이다. 이에 앞서, 본 명세서 및 청구범위에 사용된 용어나 단어는 발명자가 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.본 발명에 따른 땃두릅이 함유된 음료는, 식용뿐만 아니라 여러 가지 약리 작용을 지닌 땃두릅 뿌리 혼합음료로서, 혈압과 혈당 등 혈액 성상에 미치는 영향을 검토하고, 당뇨병, 경계성 고혈압 환자를 대상으로 혈압과 혈액 검사를 통하여 효능을 확인한 후 음료로 개발되었으며, 또한 음료로서의 품성을 갖추기 위하여 맛 조절용 건재가 첨가되고 열수 추출과 추출액의 관능적 적성을 위하여 여과 및 가미 성분이 첨가되고, 도 1에서 보이는 형태로 제공될 수 있다.이러한 땃두릅이 함유된 음료는, 땃두릅을 주원료로 하고 맛조절용 감미원료 및 품성조절용 첨가물이 혼합되어 이루어지며, 예컨대, 물 20ℓ에 땃두릅 뿌리 1㎏이 첨가되고, 맛조절을 위하여 늙은 호박 5㎏, 대추 2㎏이 첨가되며, 음료 품성 개량을 위하여 감초, 갈근 각 0.2㎏, 전분 0.4㎏, 생강 0.1㎏이 첨가되어 이루어진다.본 발명에 따른 땃두릅이 함유된 음료는 다음과 같은 공정을 통해 제조된다.(S100) 재료 혼합. 상술한 바와 같이, 물 20ℓ에 땃두릅 뿌리 1㎏, 맛조절을 위하여 늙은 호박 5㎏, 대추 2㎏, 음료 품성 개량을 위하여 감초, 갈근 각 0.2㎏, 전분 0.4㎏, 생강 0.1㎏을 첨가하여 교반기에 의해 혼합한다.(S200) 열수 추출. 상기 (S100) 재료 혼합 과정에서 혼합된 혼합물을 섭씨 100℃에서 6시간 열수 추출한다.(S300) 상층액 분리. 상기 (S200) 열수 추출 과정에서 열수 추출된 추출액을 압착여과하여 고형분을 제거하고 여액을 냉각한 후 저온냉장고(영하 3도씨)에서 3시간 보관하여 침전물을 15,000rpm으로 20분간 원심분리한 후 상층액을 분리한다.(S400) 음료 완성. 상기 (S300) 분리 과정에서 분리된 액을 용기에 주입하고, 고압살균하여 완성한다.이하, 본 발명에 따른 땃두릅의 제조방법의 구체적인 실시예들을 설명하기로 한다.Drinks containing jeotduul in accordance with the present invention for achieving the above object, 1kg jeju root, 5kg of old pumpkin, jujube 2kg, licorice 0.2kg, 0.2kg, starch 0.4kg and ginger 0.1kg in 20ℓ of water The features and advantages of the present invention will become more apparent from the following detailed description based on the accompanying drawings. Prior to this, the terms or words used in the present specification and claims are defined in the technical spirit of the present invention on the basis of the principle that the inventor can appropriately define the concept of the term in order to explain his invention in the best way. It is to be understood that the beverage containing Jipdu according to the present invention is not only edible, but also a Jiproot root mixed beverage having various pharmacological effects, and examines the effects on blood properties such as blood pressure and blood sugar, and diabetes mellitus. It was developed as a beverage after confirming its efficacy through blood pressure and blood test in patients with borderline hypertension. Also, it has been added to taste control building material to have the character as a beverage. May be added and provided in the form shown in FIG. The main raw material is Jjjangmul, and the sweetening ingredient for taste adjustment and the additives for quality control are mixed. For example, 20kg of water is added to 1kg of Japdur root, and 5kg of old pumpkin and 2kg of jujube are added for taste control. Licorice, 0.2 kg of starch, 0.4 kg of starch, and 0.1 kg of ginger are added for improvement. The beverage containing Japdu according to the present invention is prepared through the following process. (S100) Material mixing. As mentioned above, 1 kg of root roots, 5 kg of old pumpkin, 2 kg of jujube for taste control, licorice, 0.2 kg of each root, 0.4 kg of starch, and 0.1 kg of ginger are added to the stirrer. Mix by (S200) Hot water extraction. The mixture mixed in the (S100) material mixing process is extracted with hot water at 100 ° C. for 6 hours. (S300) Supernatant separation. In the hot water extraction process, the extracted hot water extract was filtered, the solids were removed, the filtrate was cooled, the filtrate was cooled, and the filtrate was stored for 3 hours in a low temperature refrigerator (zero degrees 3 degrees Celsius), the precipitate was centrifuged at 15,000 rpm for 20 minutes, and the upper layer. Separate the liquid. (S400) Complete the drink. The liquid separated in the separation process (S300) is injected into a container, and is completed by autoclaving. Hereinafter, specific embodiments of the manufacturing method of the Casserole according to the present invention will be described.

실시 예 1. 땃두릅을 주체로하는 건강음료.Example 1. A health beverage mainly composed of jerk.

(1) 배합재료, 제조방법 및 효능검사.(1) Formulation material, preparation method and efficacy test.

(1-가) 땃두릅을 주체로 하는 음료 제조(1-A) Production of drink mainly

물 20ℓ에 땃두릅 뿌리 1㎏을 넣고 맛 조절을 위하여 늙은 호박 5㎏, 대추 2㎏을 첨가하고 음료 품성 개량을 위하여 감초, 갈근 각 0.2㎏, 전분 0.4㎏, 생강 0.1㎏을 넣고 섭씨 100℃에서 6시간 열수 추출한 후 압착 여과하여 고형분을 제거하고 여액을 방냉한 후 저온냉장고(영하 3℃)에서 3시간 보관하여 침전물을 15,000rpm으로 20분간 원심분리한 후 상층액을 용기에 주입하고 고압살균기를 이용하여 살균하고 냉각하여 완성한다.Add 1kg of red-rooted root to 20ℓ of water, add 5kg of old pumpkin and 2kg of jujube for taste control, and add licorice, 0.2kg of each root, 0.4kg of starch, and 0.1kg of ginger for improving the drink quality. After hot water extraction, compression filtration to remove solids, the filtrate was allowed to cool, and the filtrate was stored for 3 hours in a low temperature refrigerator (zero below 3 ° C). The precipitate was centrifuged at 15,000 rpm for 20 minutes, and then the supernatant was injected into a container. Sterilize, cool and complete.

(2) 본 발명에 따른 땃두릅을 주체로하는 음료의 효능검사.(2) Efficacy test of a beverage mainly composed of jeopduul according to the present invention.

(2-가) 혈압과 혈당저하 등 효능 검정 조건(2-A) Efficacy test conditions such as blood pressure and hypoglycemia

조사 대상자는 충청북도 청주시 흥덕구에 거주하고 있는 24명의 독거 노인(남자 10명, 여자 14명)으로 당뇨병이며 경계성 고혈압이거나 고혈압인 60세 이상의 노인을 선택하였고 이들을 고혈압 약물만 투약하는 투약군(A), 고혈압 약과 땃두릅 음료를 동시에 복용하는 투약 음료군(B), 땃두릅 음료만을 음용하는 음료군(C)으로 각각 8명씩 3군으로 나누어 3주간 조사·비교하였다.The subjects of the study were 24 elderly elderly people (10 males and 14 females) who lived in Heungdeok-gu, Cheongju-si, Chungcheongbuk-do, South Korea. In the study, three groups of eight patients were divided into three groups, one for the high-pressure medicine and the other for the beverage group (B).

(2-나) 효능 조사내용 및 조사방법(2-b) Contents of investigation and method of investigation

조사를 위하여 투약군(A)은 의사처방에 의해 계속 복용하던 고혈압 약을 복용하게 하였고, 투약 음료군(B)은 계속 복용하던 고혈압 약과 함께 땃두릅 음료를 3주 동안 하루에 3번씩 식후에 마시도록 하였다. 음료군(C)은 땃두릅 음료만을 하루에 3번씩 식후에 마시도록 하였다. 고혈압 약과 땃두릅 음료에 따른 혈압과 혈액성상의 변화를 조사하기 위해 혈압측정과 혈액 채취를 하였다. 혈액 채취는 매 주 1회씩 3회에 걸쳐 간호사가 직접 조사 대상자를 방문하여 실시하였고, 혈압 측정은 안정 상태에서 10분 이상 휴식을 취한 후 왼쪽 팔의 상완 동맥에서 수동식 혈압계로 2회 측정하여 평균값을 취하였다. 대상자들은 채혈을 하기 전 8시간 이상 음식을 먹지 않도록 하였으며, 아침 공복 시에 일회용 주사바늘을 사용하여 상완 정맥에서부터 혈액을 취하여 헤파린 처리된 튜브에 약 5㎖ 정도 넣고 이것을 섭씨 4℃, 3000rpm으로 원심분리하여 이중 혈장을 시료로 사용하였다. 혈중 중성지방(triglyceride :TG), 총 콜레스테롤(total cholesterol:T-CH), HDL-콜레스테롤(HDL-cholesterol:HDL-CH), LDL-콜레스테롤(LDL- cholesterol:LDL-CH), GOT, GPT, total bilirubin(T-BIL), total protein (T-PRO), albumin (ALB), BUN(blood urea nitrogen) 및 glucose(GLU)는 혈액자동분석기(Spotchem SP-4410 KDK Co. Japan)를 이용하여 측정하였다. LDL-콜레스테롤은 검사치를 이용하여 피에드왈드(Friedewald)식 [LDL-콜레스테롤=총콜레스테롤-(중성지질/5-HDL-콜레스테롤)]에 의해 계산하였다.For the investigation, the dosing group (A) was allowed to take the high blood pressure medications that were continuously taken by the doctor's prescription, and the dosing beverage group (B) was to drink the gulp drink three times a day for three weeks after meals along with the high blood pressure medications that were still being taken. It was. Drink group (C) was to drink only after the meal three times a day after meals. Blood pressure measurement and blood collection were performed to investigate the changes in blood pressure and blood characteristics according to the hypertension drug and the jejunum drink. Blood sampling was performed once a week by a nurse visiting the subjects, and blood pressure was measured at rest for 10 minutes or more with a manual sphygmomanometer at the brachial artery of the left arm. Was taken. Subjects should not eat food for more than 8 hours prior to blood collection. In the morning on an empty stomach, disposable needles were used to collect blood from the brachial vein and placed in a heparinized tube about 5ml and centrifuged at 4 ° C and 3000rpm. Double plasma was used as a sample. Triglyceride (TG), total cholesterol (T-CH), HDL-cholesterol (HDL-CH), LDL-cholesterol (LDL-cholesterol (LDL-CH), GOT, GPT, Total bilirubin (T-BIL), total protein (T-PRO), albumin (ALB), blood urea nitrogen (BUN) and glucose (GLU) were measured using an automated blood analyzer (Spotchem SP-4410 KDK Co. Japan). It was. LDL-cholesterol was calculated by the Friedewald formula [LDL-cholesterol = total cholesterol- (neutral lipid / 5 / 5-HDL-cholesterol)] using the test value.

(2-다) 효능 조사 결과 및 평가(2-C) Efficacy Survey Results and Evaluation

(2-다-(1)) 혈압(2-da- (1)) blood pressure

실험 기간 동안 각 실험 식이군의 혈압 변화는 하기의 표 1과 같다. 수축기 혈압에 대한 A군의 결과는 1주 154.8±22.9에서 2주 147.8±17.9로 4.5% 저하되었고 3주에는 162.4±29.4로 2주에 비해 9.9% 높아졌으며 1주에 비해서는 4.9%가 높아졌다. B군은 1주 151.9±25.9에서 2주 144.4±17.7로 4.9% 낮아졌고 3주에는 152.3±13.9가 되어 2주보다 5.5% 높아졌으며, 1주에 비해 3주에는 0.3% 높아졌으나 A군보다는 증가율이 낮았다. C군에서는 1주 151.3±18.6에서 2주 138.4±13.4로 8.5% 저하되었고, 3주에 142.3±13.3으로 2주에 비해 2.8% 증가되었으며 1주에 비해서는 5.9% 정도 감소되었다. A, B 및 C군의 3주 동안 평균 수축기 혈압은 C군이 A군에 비해 유의적으로 낮게 나타났다(p＜0.05).Blood pressure change of each experimental diet group during the experimental period is shown in Table 1 below. The results of group A on systolic blood pressure decreased 4.5% from 1 week 154.8 ± 22.9 to 2 weeks 147.8 ± 17.9, 3 weeks 162.4 ± 29.4, 9.9% higher than 2 weeks and 4.9% higher than 1 week. Group B decreased 4.9% from 151.9 ± 25.9 at 1 week to 144.4 ± 17.7 at 2 weeks, 152.3 ± 13.9 at 3 weeks, 5.5% higher than 2 weeks, and 0.3% higher at 3 weeks than 1 week. Was low. In group C, it decreased 8.5% from 1 week 151.3 ± 18.6 to 2 weeks 138.4 ± 13.4, 32.3 weeks at 142.3 ± 13.3, 2.8% higher than 2 weeks and 5.9% lower than 1 week. The mean systolic blood pressure was significantly lower in group C than in group A for three weeks in group A, B and C (p <0.05).

이완기 혈압은 A군에서 1주 94.4±12.5, 2주 89.8±13.1로 나타나 4.9% 감소되었으나 3주에 97.9±7.1로 1주에 비해 3주에는 3.7% 증가되었고, B군에서는 1주 93.3±12.9에서 3주에 93.0±5.8로 0.3% 감소되었다. C군은 1주 86.8±6.3에 비해 3주에는 88.1±6.6으로 1.5% 정도 증가하였으나, A군 보다는 증가율이 낮았고 정상치에 속하도록 유지하였다. 이상의 결과로 보아 세 군중 땃두릅 음료만을 복용한 C군에서 혈압강하 및 조절 효과가 현저하게 나타났고, 고혈압 약과 땃두릅 음료를 함께 복용한 B군의 경우 고혈압 약 만을 복용한 A군보다 혈압조절에 더 효과적인 것으로 나타났다.Diastolic blood pressure decreased by 4.9% in group A at 94.4 ± 12.5 and 2 weeks at 89.8 ± 13.1, but increased by 97.9 ± 7.1 at 3 weeks, 3.7% at 3 weeks, and 93.3 ± 12.9 at 1 week. At 3 weeks, it decreased by 0.3% to 93.0 ± 5.8. Group C increased by 1.5% to 88.1 ± 6.6 at 3 weeks compared to 86.8 ± 6.3 at 1 week, but was lower than that of Group A and maintained at normal value. As a result, blood pressure lowering and control effect was remarkable in group C who took only three crowded drinks, and group B who took both high blood pressure medicine and chopped drink was more effective in controlling blood pressure than group A who took only high blood pressure medicine. Appeared.

(2-다-(2)) 혈액의 성상(2-da- (2)) the appearance of blood

① 혈당① blood sugar

하기의 표 1에 제시한 바와 같이 A군의 혈당은 1주 137.7±54.7에서 2주에 112.3±30.4로 18.4% 낮아졌으나, 3주에는 138.4±49.8로 2주에 비해 23.2% 높아졌고 1주보다는 0.5%가 높아졌다. B군의 경우 1주에는 154.1±81.0으로 나타났고 2주에는 135.0±50.0이 되어 12.4% 정도 낮아졌으며, 3주에는 132.7±57.8로 2주보다 1.7%가 더 낮아져 1주에 비해서 13.9%의 저하를 보였다. C군은 1주의 144.3±48.2에서 2주에는 114.3±41.9로 20.8%가 낮아졌고 3주에는 119.1±35.5로 2주에 비해 4.2%가 저하되었으나 1주에 비해서는 17.5%가 낮아져 땃두릅음료가 혈당저하에 효과적인 것으로 나타났다.< 표 1 > As shown in Table 1 below, the blood glucose of group A was 18.4% lower from 137.7 ± 54.7 at 2 weeks to 112.3 ± 30.4 at 2 weeks, but was 23.2% higher at 2 weeks at 138.4 ± 49.8 and higher than 1 week. 0.5% higher. In group B, it was 154.1 ± 81.0 at 1 week, 135.0 ± 50.0 at 2 weeks, 12.4% lower, and at 3 weeks 132.7 ± 57.8, 1.7% lower than 2 weeks, 13.9% lower than 1 week. Showed. In group C, 20.8% was lowered from 144.3 ± 48.2 of 1 week to 114.3 ± 41.9 at 2 weeks, and 4.29.1 lower than 2 weeks at 119.1 ± 35.5 at 3 weeks, but 17.5% lower than 1 week. It was shown to be effective in lowering.

② 지질② geology

본 연구 대상자의 혈 중 지질농도는 하기의 표 2와 같다. 중성지방의 변화는 A군의 경우 1주 162.9±44.5, 2주 168.4±56.2, 3주 181.8±68.9로 계속 증가되어 1주에 비해 3주에는 11.6%가 증가되었다. B군에서는 1주에 192.6±76.4에서 2주에는 227.9±140.2로 18.3% 증가되었고, 3주에는 182.9±103.5로 2주에 비해 19.7% 낮아졌으며 1주에 비해서는 5.0% 저하되었다. C군은 1주의 229.0±73.0에서 2주에 334.0±177.2로 45.9%가 증가되었고 3주에 237.6±189.9로 2주에 비해 28.9% 감소되었으며 1주에 비해서는 3.8%가 증가되었다. A군은 계속 증가를 나타냈으나 B와 C군에서는 1주에 비해 3주에 B군에서 5.0% 감소되었고 C군에서는 3.8%가 증가되어 A군의 18.3% 증가와 비교해 볼 때 두릅음료를 복용한 B와 C군에서 중성지방 증가가 적은 것으로 나타났으나 각 군에서 정상치(44∼160㎎/㎗)보다 높은 농도를 나타내 두릅음료가 중성지방 저하에 효과적이지 못한 것으로 나타났다.< 표 2 > Blood lipid concentrations of the present study subjects are shown in Table 2 below. Changes in triglycerides were 162.9 ± 44.5 for 1 week, 168.4 ± 56.2 for 2 weeks, and 181.8 ± 68.9 for 3 weeks, increasing by 11.6% at 3 weeks. In group B, it increased by 18.3% from 192.6 ± 76.4 at 1 week to 227.9 ± 140.2 at 2 weeks, 182.9 ± 103.5 at 3 weeks, 19.7% lower than 2 weeks and 5.0% lower than 1 week. In group C, 45.9% increased from 229.0 ± 73.0 at 1 week to 334.0 ± 177.2 at 2 weeks, 27.6% compared to 2 weeks at 237.6 ± 189.9 at 3 weeks, and increased by 3.8% compared to 1 week. Group A continued to increase, but in groups B and C there was a 5.0% decrease in group B at 3 weeks compared to 1 week, and group 3.8% increased in group C, compared to an 18.3% increase in group A. In B and C groups, the increase in triglycerides was small, but in each group, concentrations higher than normal (44-160 mg / dL) were not shown to be effective in reducing triglycerides.

총 콜레스테롤의 변화는 A군의 경우 1주에 170.6±29.8에서 3주에는 174.5±25.9로 2.3% 증가되었고, B군은 1주 191.9±31.5, 2주 179.5±21.0, 3주 175.3±22.1로 계속 감소하여 1주보다 3주에는 8.7% 낮아졌다. C군은 1주 209.8±35.2, 2주 192.5±47.0, 3주 179.4±36.4로 계속 저하되어 3주에는 1주보다 14.5%나 감소를 나타내어, 본 고안 음료가 총콜레스테롤 저하에 효과적인 것으로 나타났다.Changes in total cholesterol increased 2.3% from 170.6 ± 29.8 at 1 week to 174.5 ± 25.9 at 3 weeks in group A, and 191.9 ± 31.5 at 1 week, 179.5 ± 21.0 at 2 weeks, and 175.3 ± 22.1 at 3 weeks. The decline was 8.7% lower at 3 weeks than at 1 week. Group C continued to decrease to 209.8 ± 35.2 for 1 week, 192.5 ± 47.0 for 2 weeks, and 179.4 ± 36.4 for 3 weeks, showing a 14.5% decrease from 3 weeks, indicating that the beverage of the present invention was effective in reducing total cholesterol.

HDL-콜레스테롤의 변화는 A군에서 1주 29.0±9.3, 3주 27.6±6.0으로 나타나 3주에는 1주보다 4.8% 낮아졌고, B군에서는 1주 34.1±12.1, 2주 31.5±10.5, 3주 29.6±7.0으로 점차 감소하여 3주에는 1주보다 13.2%가 낮아져 A군의 4.8% 저하 보다 더 감소되었다. C군은 1주 35.2±12.1, 2주 30.1±12.3으로 14.5%가 낮아졌으나 3주에 42.1±24.2로 2주보다 39.9%나 증가되었고 1주에 비해서는 19.6%가 증가되어 HDL-콜레스테롤 상승에 좋은 효과를 나타내었다.Changes in HDL-cholesterol were 29.0 ± 9.3 at 1 week and 27.6 ± 6.0 at 3 weeks, 4.8% lower than 1 week at 3 weeks, 34.1 ± 12.1 at 1 week, 31.5 ± 10.5, 3 weeks at B It gradually decreased to 29.6 ± 7.0, which was 13.2% lower than week 1, which was more than 4.8% decrease of group A. In group C, 14.5% was lowered to 35.2 ± 12.1 at 1 week, 30.1 ± 12.3 at 2 weeks, but 42.1 ± 24.2 at 3 weeks, 39.9% higher than 2 weeks, and 19.6% higher than 1 week. It showed a good effect.

LDL-콜레스테롤의 변화는 A군의 경우 1주 108.4±24.9에 비해 3주에는 110.5±28.0으로 1.9%가 상승하였으나, B군에서는 1주 119.2±34.2, 2주 106.9±34.9로 10.3%가 낮아졌고 3주에는 109.3±18.6으로 2주에 비해 2.2% 상승하였으며 1주에 비해서는 8.3%가 낮아졌다. C군에서는 1주 124.8±28.8, 2주 99.6±25.1, 3주 98.5±34.0으로 점차 감소경향을 나타냈고 3주에는 1주에 비해 21.1% 저하로 LDL 감소효과가 뚜렷하게 나타났다.The change in LDL-cholesterol increased 1.9% to 110.5 ± 28.0 at 3 weeks compared to 108.4 ± 24.9 at 1 week in group A, but decreased 10.3% to 119.2 ± 34.2 at 1 week and 106.9 ± 34.9 at 2 weeks. At 3 weeks, it was 109.3 ± 18.6, up 2.2% from 2 weeks, and 8.3% lower than 1 week. In group C, there was a tendency to gradually decrease to 124.8 ± 28.8 at 1 week, 99.6 ± 25.1 at 2 weeks, and 98.5 ± 34.0 at 3 weeks.

③ GOT, GPT 및 총 빌리루빈 변화③ GOT, GPT and total bilirubin change

GOT, GPT 및 총 빌리루빈의 농도는 하기의 표 3과 같다. GOT는 A군에서 1주 21.4±5.2, 2주 22.3±3.9, 3주 17.9±6.9로 1주에 비해 2주에는 4.2% 증가하였으나, 3주에는 2주보다 19.7% 감소하였고 1주에 비해서는 16.4% 감소하였다. B군은 1주 22.1±8.3, 2주 26.4±7.6으로 1주보다 2주에 19.5%가 증가하였고 3주에는 25.4±8.1로 2주에 비해 3.8%가 감소되었으며 1주에 비해서는 14.9%가 증가되었다. 반면 C군은 1주 36.0±7.0, 2주 32.0±11.5, 3주 30.7±15.4로 점차 감소 경향을 나타내었고 3주에는 1주에 비해 14.7%가 저하되어 두릅음료만을 복용한 C군에서 GOT 활성도의 저하를 나타내었다.< 표 3 > GOT, GPT and total bilirubin concentrations are shown in Table 3 below. GOT increased by 4.2% at 2 weeks compared to 1 week at 21.4 ± 5.2 at 1 week, 22.3 ± 3.9 at 2 weeks, and 17.9 ± 6.9 at 3 weeks, but decreased 19.7% at 2 weeks compared to 1 week. 16.4% decrease. In group B, 22.1 ± 8.3 at 1 week, 26.4 ± 7.6 at 2 weeks, increased by 19.5% in 2 weeks than in 1 week, 25.4 ± 8.1 at 3 weeks, decreased by 3.8% compared to 2 weeks, and 14.9% compared to 1 week. Increased. On the other hand, group C showed a tendency to gradually decrease to 36.0 ± 7.0 at 1 week, 32.0 ± 11.5 at 3 weeks, and 30.7 ± 15.4 at 3 weeks, and at 3 weeks, 14.7% decreased compared to 1 week. The degradation was shown in <Table 3>.

GPT는 A군의 경우 1주 19.8±4.7, 2주 21.5±4.0, 3주 20.0±7.9로 3주에는 1주에 비해 1.0% 증가를 보여 변화가 매우 적었으나, B군은 1주 20.7±15.8에서 3주에는 29.6±14.1로 43.0%의 증가를 나타냈고 C군도 1주 29.3±17.1, 2주 43.2±20.4, 3주 39.4±22.3으로 3주에 1주보다 34.5% 증가를 보였다.In group A, 19.8 ± 4.7 for 1 week, 21.5 ± 4.0 for 2 weeks, and 20.0 ± 7.9 for 3 weeks, showing a 1.0% increase over 3 weeks. At 3 weeks, 29.6 ± 14.1 showed an increase of 43.0%. In group C, 29.3 ± 17.1, 2 weeks 43.2 ± 20.4, and 3 weeks 39.4 ± 22.3, 34.5% increase than 3 weeks.

총 빌리루빈의 경우 A군에서는 3주 동안 거의 변화가 나타나지 않았으며, B군에서는 1주와 2주에는 변화가 없었으나 3주에는 25% 감소를 보였다. C군에서는 1주 0.4±0.1, 2주 0.6±0.1, 3주 0.6±0.2로 2주에는 1주에 비해 50% 증가되었으나, 2주와 3주의 총 빌리루빈 농도가 같아 총 빌리루빈은 두릅음료에 의해 크게 영향을 받지 않는 것으로 나타났다.Total bilirubin showed little change for 3 weeks in group A, and no change in 1 and 2 weeks in group B, but decreased 25% at 3 weeks. In group C, 0.4 ± 0.1 in 2 weeks, 0.6 ± 0.1 in 2 weeks, 0.6 ± 0.2 in 3 weeks, increased by 50% compared to 1 week in 2 weeks, but the total bilirubin concentration in 2 weeks and 3 weeks was the same, so total bilirubin was It was not significantly affected.

④ 총 단백질, 알부민, 혈중요소질소 및 요산④ Total protein, albumin, blood urea nitrogen and uric acid

본 연구 대상자의 혈중 총 단백질, 알부민, 요소질소 및 요산의 변화는 하기의 표 4에 나타난 바와 같다. 총 단백질은 A군의 경우 1주 6.6±0.5에서 2주에는 6.8±0.3으로 3.0% 증가되었고, 3주에는 7.5±0.4로 1주와 2주에 비해 각각 13.6%와 10.3%가 상승하였다. B군에서는 1주 7.0±0.2, 2주 6.9±0.5, 3주 7.6±0.3으로 1주에 비해 3주에는 8.6% 증가되었다. C군은 1주 6.8±0.3, 3주 7.6±0.9로 3주에는 1주보다 11.8%가 증가되어 세 군 모두 3주째 1주보다 증가를 보였다.< 표 4 > Changes in total protein, albumin, urea nitrogen and uric acid in the subjects are shown in Table 4 below. Total protein in group A increased by 3.0% from 6.6 ± 0.5 at 1 week to 6.8 ± 0.3 at 2 weeks, and increased by 13.6% and 10.3% at 7.5 ± 0.4 at 3 weeks, respectively. In group B, it was 7.0 ± 0.2 at 1 week, 6.9 ± 0.5 at 2 weeks, and 7.6 ± 0.3 at 3 weeks. In group C, 6.8 ± 0.3 at 3 weeks and 7.6 ± 0.9 at 3 weeks were increased by 11.8% at 3 weeks, and all three groups were increased at 1 week after 3 weeks.

알부민의 경우 A와 C군에서는 1주에 비해서 2주에는 각각 2.7%와 7.3%가 감소되었으나, 3주에는 2주보다 2.8%와 7.9% 상승을 나타내 3주에는 1주와 거의 비슷한 농도를 유지하였다. B군은 1주 4.3±0.4, 2주 3.6±0.2, 3주 3.8±0.7로 2주에는 1주보다 16.3%가 감소되었고, 3주에는 1주보다 11.6%가 감소되어 3군 모두에서 두릅음료에 대한 효과가 뚜렷하게 나타나지 않았다.In the case of albumin A and C group, 2.7% and 7.3% decreased in 2 weeks compared to 1 week, but albumin increased by 2.8% and 7.9% compared to 2 weeks at 3 weeks. It was. Group B was 4.3 ± 0.4 in 2 weeks, 3.6 ± 0.2 in 2 weeks, 3.8 ± 0.7 in 3 weeks, 16.3% less than 1 week at 2 weeks, 11.6% less than 1 week at 3 weeks. The effect on was not apparent.

혈중요소태질소(BUN)는 A군의 경우 1주 14.2±7.9, 2주 15.5±8.1, 3주 13.3±3.9로 1주보다 2주에는 9.2% 상승하였고, 3주에는 2주보다 14.2%가 감소하였다. B군은 1주 23.6±9.0, 2주 18.6±6.7로 21.2% 감소하였고, 3주에는 20.3±12.6으로 2주보다는 9.1% 증가하였으나 1주보다는 14% 감소하였다. C군은 1주 13.4±4.5, 2주 12.7±3.3으로 5.2%가 감소하였고 3주에는 13.7±3.3으로 2주보다 7.9%가 증가하였으며 1주에 비해서는 2.2% 증가하여 두릅음료에 의한 혈중요소태질소 강하는 적은 것으로 나타났다.Blood urea nitrogen (BUN) was 14.2 ± 7.9 in 1 week, 14.2 ± 7.9 in 2 weeks, 15.5 ± 8.1 in 3 weeks, 13.3 ± 3.9 in 3 weeks, 9.2% higher than 2 weeks, and 14.2% higher than 2 weeks. Decreased. Group B decreased 21.2% to 23.6 ± 9.0 at 1 week, 18.6 ± 6.7 at 2 weeks, and increased by 9.1% at 20.3 ± 12.6 at 3 weeks and 14% at 1 week. Group C decreased 5.2% to 13.4 ± 4.5 at 1 week, 12.7 ± 3.3 at 2 weeks, increased to 3.7% at 13.7 ± 3.3 at 3 weeks, and increased by 7.9% compared to 2 weeks. Nitrogen drop was found to be small.

요산은 A군의 경우 1주 4.9±1.1, 2주 5.7±1.2로 2주에는 1주에 비해 16.3% 증가하였고, 3주에는 3.9±0.5로 2주에 비해 31.6% 감소되었으며 1주에 비해서는 20.4% 감소하였다. B군은 1주 4.9±1.2, 2주 6.5±1.3으로 2주에 1주보다 32.7% 증가되었으며, 3주에는 5.6±1.1로 1주보다 14.3%가 증가되었다. C군은 1주 5.4±1.7, 2주 5.7±1.4, 3주 4.8±1.4로 2주에는 1주보다 5.6% 증가하였으나 3주에는 1주에 비해 11.1% 감소하였다.본 발명에 따른 땃두릅의 효능실험 결과 1) 수축기 혈압은 3주에 1주보다 A군에서는 4.9% 상승하였고 B군은 0.3%가 증가되었으며 C군에서는 5.9%가 감소되었다. 각 군의 3주 평균은 A군 158.3±24.3, B군 149.1±19.2, C군 143.9±5.1로 C군, B군, A군 순으로 나타났다. 이완기 혈압은 1주에 비해 3주에 A군에서는 3.7% 증가하였고 B군은 0.3% 감소하였으며 C군에서는 1.5% 증가하였다. 각 군의 3주 평균은 A군 93.8±11.3, B군 93.2±11.2, C군 86.9±6.2로 C군, B군, A군 순으로 낮게 나타났다. 이 결과에 의하면 두릅음료가 수축기와 이완기 혈압조절에 기여하였다. 2) 혈당은 3주에 1주보다 A군에서는 0.5%가 증가하였고 B와 C군에서는 각각 13.9%와 17.5%가 감소되어 두릅음료가 혈당저하에 효과적인 것으로 나타났다. 3) 본 고안 혼합음료가 총 콜레스테롤과 LDL-콜레스테롤 저하와 HDL-콜레스테롤 증가에 효과적인 것으로 나타났다. 4) GOT, GPT 및 총 빌리루빈의 농도는 혼합음료 섭취로 저하되지 않는 것으로 나타났다. 5) 총 단백질, 알부민, 혈중요소질소 및 요산에서는 뚜렷하게 나타나지 않았다.이상의 효능 결과를 볼 때 혈당저하 효능이 우수하고, 혈압저하 효능과 기타 혈액 및 간기능에 영향을 주지않는 것으로 확인되었다. 따라서 본 발명에 따른 땃두릅이 함유된 음료는 우수한 효능을 갖고 있음을 확인할 수 있다.Urinary acid increased by 16.3% at 1 week, 4.9 ± 1.1 at 2 weeks, 5.7 ± 1.2 at 2 weeks, 16.3% at 2 weeks, 31.6% at 2 weeks, and 3.9 ± 0.5 at 3 weeks. 20.4% decrease. Group B was 4.9 ± 1.2 at 1 week, 6.5 ± 1.3 at 2 weeks, 32.7% higher than 2 weeks, and 5.6 ± 1.1 at 3 weeks, 14.3% higher than 1 week. Group C was 5.4 ± 1.7 at 1 week, 5.7 ± 1.4 at 2 weeks, 4.8 ± 1.4 at 3 weeks, 5.6% more than 1 week at 2 weeks, but 11.1% less than 1 week at 3 weeks. As a result, systolic blood pressure increased 4.9% in group A, 0.3% in group B, and 5.9% in group C. The three-week average for each group was 158.3 ± 24.3 in group A, 149.1 ± 19.2 in group B, and 143.9 ± 5.1 in group C, followed by group C, B, and A. Diastolic blood pressure increased by 3.7% in group A, 0.3% in group B, and 1.5% in group C compared to 1 week. The three-week average for each group was 93.8 ± 11.3 for group A, 93.2 ± 11.2 for group B, and 86.9 ± 6.2 for group C, followed by group C, group B, and group A. According to these results, arthropods contributed to the control of systolic and diastolic blood pressure. 2) Blood glucose was increased by 0.5% in group A and by 13.9% and 17.5% in group B and C, respectively. 3) The mixed drink of the present invention was shown to be effective in lowering total cholesterol and LDL-cholesterol and increasing HDL-cholesterol. 4) The concentrations of GOT, GPT and total bilirubin were not lowered by the consumption of mixed drinks. 5) Total protein, albumin, urea nitrogen, and uric acid were not found clearly. The above results showed that the effect of hypoglycemic effect was excellent, and the effect of lowering blood pressure and other blood and liver function was not found. Therefore, it can be confirmed that the beverage containing jeoldul according to the present invention has excellent efficacy.

이상에서 설명한 바와 같이, 본 발명에 따른 땃두릅이 함유된 음료에 의하면, 땃두릅을 주재료로 하면서 첨가물을 첨가하여 미감이 좋아짐으로써 음료로 마실 때 거부감 및 불쾌감이 없으므로 음용이 용이하여 땃두릅이 갖고 있는 혈압과 혈당의 상승 억제/강하 효능이 발휘됨으로써 성인병을 예방할 수 있으며, 나아가서는 국민건강에 이바지할 수 있는 등의 효과가 있다.이상, 본 발명을 본 발명의 원리를 예시하기 위한 바람직한 실시예와 관련하여 설명하고 도시하였지만, 본 발명은 그와 같이 도시되고 설명된 그대로의 구성 및 작용으로 한정되는 것이 아니다. 오히려, 첨부된 청구범위의 사상 및 범주를 일탈함이 없이 본 발명에 대한 다수의 변경 및 수정이 가능함을 당업자들은 잘 이해할 수 있을 것이다. 따라서, 그러한 모든 적절한 변경 및 수정과 균등물들도 본 발명의 범위에 속하는 것으로 간주되어야 할 것이다.As described above, according to the beverage containing jeoldu according to the present invention, by adding the additives as a main ingredient to improve the aesthetics, there is no objection and discomfort when drinking with beverages, so drinking is easy to drink and blood pressure and By exhibiting the effect of suppressing the increase / lowering effect of blood sugar, it is possible to prevent adult diseases and further contribute to the public health. The present invention is described above in connection with a preferred embodiment for illustrating the principles of the present invention. Although described and illustrated, the invention is not limited to the configuration and operation as such is illustrated and described. Rather, it will be apparent to those skilled in the art that many changes and modifications to the present invention are possible without departing from the spirit and scope of the appended claims. Accordingly, all such suitable changes and modifications and equivalents should be considered to be within the scope of the present invention.

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도 1은 본 발명에 따른 땃두릅이 함유된 음료의 도면.1 is a view of a beverage containing jeopduul in accordance with the present invention.

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Claims (2)

물 20ℓ에 땃두릅 뿌리 1㎏, 늙은 호박 5㎏, 대추 2㎏, 감초 0.2㎏, 갈근 0.2㎏, 전분 0.4㎏ 및 생강 0.1㎏이 혼합되어 이루어진 것을 특징으로 하는 땃두릅이 함유된 음료.A drink containing Japdur, characterized by mixing 1kg of jjigae root, 5kg of old pumpkin, 2kg of jujube, 0.2kg of licorice, 0.2kg of brown root, 0.4kg of starch, and 0.1kg of ginger in 20ℓ of water. 삭제delete
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KR100488304B1 (en) * 2002-05-14 2005-05-11 육철 Method for preservation of grape extract using plastic vessel
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