KR20170086198A - Manufacturing method of diet solid tea including fermentation herb remedy and dietary fiber and the solid tea produced thereby - Google Patents
Manufacturing method of diet solid tea including fermentation herb remedy and dietary fiber and the solid tea produced thereby Download PDFInfo
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- KR20170086198A KR20170086198A KR1020160005696A KR20160005696A KR20170086198A KR 20170086198 A KR20170086198 A KR 20170086198A KR 1020160005696 A KR1020160005696 A KR 1020160005696A KR 20160005696 A KR20160005696 A KR 20160005696A KR 20170086198 A KR20170086198 A KR 20170086198A
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- A—HUMAN NECESSITIES
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Abstract
본 발명은 발효 한약재와 식이섬유를 포함하는 다이어트 고형차 제조방법 및 이로부터 제조된 다이어트 고형차에 관한 것이다.
본 발명에 따른 발효 한약재와 식이섬유를 포함하는 다이어트 고형차 제조방법은, a) 건조된 상태의 녹차, 구기자, 천궁, 산조인, 숙지황, 오미자, 율무, 그리고 옥발을 각각 채집하여 겉표면의 이물을 제거하는 재료 채집 및 손질단계; b) 상기 녹차, 구기자, 천궁, 산조인, 숙지황, 오미자, 율무는 각각 1의 중량 비율로, 상기 옥발은 3의 중량 비율로 배합하여 80~150℃의 온도에서 2~4시간 10배수의 물로 추출하는 단계; c) 상기 추출된 재료에 배양된 상태의 유산균(Lactobacillus plantarum)을 접종하여 24 시간 발효하는 단계; d) 상기 발효된 재료를 60~70℃의 온도에서 3~5시간 농축하는 단계; e) 상기 농축된 재료를 동결건조(freeze-drying)하는 단계; f) 상기 동결건조된 재료에 기능성 분말과 치아 시드 분말을 각각 배합하는 단계; g) 상기 배합단계를 거친 고형차를 포장용기에 개별 포장하는 단계로 이루어진다. The present invention relates to a method for producing a diet solid car comprising fermented herbal medicines and dietary fiber, and a diet solid car made therefrom.
A method for producing a diet solid tea comprising a fermented herbal medicine and a dietary fiber according to the present invention comprises the steps of: a) collecting dried green tea, gugija, astragalus, sanjoin, Collecting and polishing materials to be removed; b) The above green tea, gugija, celadon, sanjoin, japonica, omija and yulmu are mixed at a weight ratio of 1 and the mixture is mixed at a weight ratio of 3 and extracted at a temperature of 80 to 150 ° C for 10 minutes ; c) inoculating the extracted material with lactic acid bacteria ( Lactobacillus plantarum ) in a cultured state and fermenting for 24 hours; d) concentrating the fermented material at a temperature of 60 to 70 DEG C for 3 to 5 hours; e) freeze-drying the concentrated material; f) mixing the functional powder and the tooth seed powder, respectively, into the lyophilized material; g) individually packaging the solid car after the compounding step in a packaging container.
Description
본 발명은 다이어트 고형차 제조방법에 관한 것으로, 특히 발효 한약재와 비타민, 그리고 식이섬유를 포함하는 다이어트 고형차 제조방법 및 이로부터 제조된 고형차에 관한 것이다.
The present invention relates to a method for producing a diet solid car, and more particularly, to a method for producing a diet solid car comprising fermented herbal medicines, vitamins and dietary fiber, and a solid car made therefrom.
현대 사회의 경우 생활수준이 급격히 향상되고, 의료산업이 발달하면서 수명이 높아진 반면에 노령화 인구의 증가에 따라 각종 성인병 및 퇴행성 질환, 예를 들어 암, 당뇨, 동맥경화, 면역성 질환과 같은 만성, 난치성 질환이 증가하고 있다.In the case of modern society, the standard of living has improved dramatically, and the life span has increased with the development of the medical industry. However, with the increase of the aging population, various adult diseases and degenerative diseases such as cancer, diabetes, arteriosclerosis, The disease is increasing.
즉, 현대인의 식생활이 점점 육류 중심의 식생활로 변화해 감에 따라 비만과 그로 인한 성인병이 심각한 문제가 되고 있다. 비만의 조절에는 운동요법과 식이요법의 두가지 방법이 주로 이용되고 있으나, 식이요법의 경우 하제를 포함하고 있어 부작용이 심하거나, 주로 단일 식품으로 제조되어 영양소가 한쪽으로만 치우쳐 무기질이나 비타민 등의 결핍으로 인한 영양장애를 초래할 수도 있는 것들이었다.In other words, obesity and its adult diseases become serious problems as modern people 's dietary life gradually changes into meat - centered diet. There are two main methods of controlling obesity: exercise and diet. However, dietary therapy has severe side effects because it contains laxatives, or it is mainly produced as a single food, and nutrients are biased to one side. Which may result in malnutrition due to
상기한 비만은 높은 사망과 관련 있고(Bertakis &Azari, 2005), 제2형 당뇨병, 담낭 질환, 고혈압의 높은 발병률과 연관이 있으며(Must, Spadano, Coakley, Field, Colditz, &Dietz, 1999), 편두통(Horev, Wirguin, Lantsber, &Ifergane, 2005), 신장결석, 수면무호흡, 호흡계 문제, 간 장애, 골관절염, 여성의 출산 문제, 결장암의 위험을 증가시킨다(National Task Force on the Prevention and Treatment of Obesity, 2000). (Bertakis & Azari, 2005), which is associated with a high incidence of
일반적으로 시중에 판매되고 있는 식이섬유로는 차전차피나 덱스트린 등이 있으며, 차전차피는 특별한 가공을 하지 않은 상태로 포장하여 판매되고 있고, 덱스트린은 감미료 등을 첨가하여 음료수의 형태로 판매되고 있다.Generally, dietary fiber sold on the market includes tea trampine and dextrin, and tea tramp blood is sold in a packed state without special processing, and dextrin is sold in the form of a drink by adding sweeteners and the like.
그러나, 차전차피의 경우 반드시 다른 음료수와 혼합하여 복용해야 하는 번거로움이 있고, 다른 무기질이나 비타민, 단백질 등의 영양성분이 부족하여 다이어트 음료로 복용하는 데는 문제가 있으며, 단지 음료수나 건강보조식품의 형태로 이용되고 있다.However, it is troublesome to mix it with other beverages in case of tea tram bloody, and there is a problem in taking it as a diet drink due to lack of nutrients such as other minerals, vitamins and proteins. .
한편, 현대 사회의 소비자들은 높은 생활수준에 맞춰 '삶의 질'에 대한 관심이 높은 수준으로 높아졌고, 성숙사회의 도래로 정신적 풍요와 생활의 질적 향상을 추구하게 되었으며, '신체와 정신의 건강한 삶'을 표방하는 웰빙(Well-Being)이 하나의 중요한 문화적 패턴으로 떠오르면서 '건강한 식생활'이 중요하게 여겨지고 있다.On the other hand, the consumers of modern society have raised their interest in 'quality of life' to a high level according to the high standard of living, and with the advent of mature society, they have sought to improve mental quality and quality of life. Well-Being, which stands for 'life', emerges as an important cultural pattern and 'healthy eating' is regarded as important.
즉, 삶의 질이 높아지고 건강에 대한 관심이 커지면서 기호식품으로서의 측면뿐 아니라 저칼로리, 노화억제, 항산화, 다이어트, 동맥경화 억제 등 생체 조절물질로서의 생리활성작용이 과학적으로 규명되어감에 따라 건강기능식품으로서의 역할이 재조명되고 있다.In other words, as the quality of life has increased and interest in health has increased, the physiological activity as a biological control substance such as low calorie, anti-aging, antioxidant, diet, As well as the role of the company.
이렇게 웰빙이 모든 관심의 초점이 되고, 인간 자신의 건강과 안전에 대한 이해와 관심이 높아지며 이러한 움직임에 발맞춰 고형차(固形茶)가 선보이고 있다. 그러나 종래의 고형차는 대부분 물 등에 혼합하여 섭취하는 식사와 간식 대용에 한정되어 있으며, 발효 한약재와 식이섬유를 포함하는 다이어트 고형차의 제조에 대한 연구는 전무한 실정이었다.This kind of well-being is the focus of all attention, understanding and concern about the health and safety of the human being increases, and solid tea is showing in line with this movement. However, conventional solid tea is limited to meals and snack substitution which are mostly mixed with water and the like, and there have been no studies on the production of diet solid tea including fermented herbal medicine and dietary fiber.
이에 따라 발효 한약재와 식이섬유의 기능적 효과를 증폭시키기 위한 다이어트 고형차의 개발이 요구되고 있는 현실이다.
Therefore, the development of dietary solid tea is required to amplify the functional effects of fermented Chinese medicine and dietary fiber.
본 발명은 상기한 종래 기술의 문제점과 필요성을 감안하여 안출된 것으로서, 본 발명의 목적은 발효 한약재 추출분말 섭취에 의해 다이어트 등 체중감소 극대화, 신진대사 원활, 체내 흡수율 증가, 어지러움증 예방, 식욕 감퇴, 배변활동 원활, 포만감 부여에 따른 체중 감량 시 식사에 도움등을 기대할 수 있는 발효 한약재와 식이섬유를 포함하는 다이어트 고형차 제조방법을 제공하는 데 있다.SUMMARY OF THE INVENTION The present invention has been made in view of the problems and necessities of the prior art described above, and an object of the present invention is to provide a method and apparatus for maximizing weight loss, such as a diet, And a dietary solid tea preparation comprising fermented herbal medicines and dietary fibers which can be expected to be helpful for eating during weight loss due to smoothness of bowel movements and fullness.
본 발명의 다른 목적은 장내 세균의 먹이가 되는 식이섬유를 배합하여, 유익균의 증가를 위한 환경을 조성함으로써 소화, 흡수, 배설의 기본 기능 외에 면역, 해독, 비타민 합성 기능, 조혈기능의 향상을 기대할 수 있는 발효 한약재와 식이섬유를 포함하는 다이어트 고형차 제조방법을 제공하는 데 있다.Another object of the present invention is to improve the immunity, detoxification, vitamin synthesis function and hematopoietic function in addition to the basic functions of digestion, absorption and excretion by forming an environment for increasing beneficial bacteria by blending dietary fiber to be fed to intestinal bacteria Which comprises a fermented herbal medicine and a dietary fiber, which are capable of producing a dietary solid tea.
본 발명의 또 다른 목적은 비타민C, 비타민 B2의 섭취나, 유산균으로 발효한 한약재를 통해 항산화력 증진을 기대할 수 있는 발효 한약재와 식이섬유를 포함하는 다이어트 고형차 제조방법을 제공하는 데 있다.It is still another object of the present invention to provide a method for preparing dietary solid tea comprising the fermented herbal medicines and dietary fiber which can be expected to increase the antioxidative power through ingestion of vitamin C and vitamin B2 or medicinal herbs fermented with lactic acid bacteria.
본 발명의 또 다른 목적은 식이섬유가 많은 치아 시드의 섭취를 통해 식전 복용시 포만감을 주어 식사량 개선에 도움을 주고, 배변활동 촉진을 기대할 수 있는 발효 한약재와 식이섬유를 포함하는 다이어트 고형차 제조방법을 제공하는 데 있다.
Another object of the present invention is to provide a dietary solid tea preparation comprising fermented herbal medicines and dietary fiber which can provide a feeling of saturation during ingestion of a lot of dietary fiber and help improve the diet, .
상기한 본 발명의 목적을 달성하기 위해, a) 건조된 상태의 녹차, 구기자, 천궁, 산조인, 숙지황, 오미자, 율무, 그리고 옥발을 각각 채집하여 겉표면의 이물을 제거하는 재료 채집 및 손질단계; b) 녹차, 구기자, 천궁, 산조인, 숙지황, 오미자, 율무는 각각 1의 중량 비율로, 옥발은 3의 중량 비율로 배합하여 80~150℃의 온도에서 2~4시간 10배수의 물로 추출하는 단계; c) 추출된 재료에 배양된 상태의 유산균(Lactobacillus plantarum)을 접종하여 24 시간 발효하는 단계; d) 발효된 재료를 60~70℃의 온도에서 3~5시간 농축하는 단계; e) 농축된 재료를 동결건조(freeze-drying)하는 단계; f) 동결건조된 재료에 기능성 분말과 치아 시드 분말을 각각 배합하는 단계; g) 배합단계를 거친 고형차를 포장용기에 개별 포장하는 단계로 이루어지는 발효 한약재와 식이섬유를 포함하는 다이어트 고형차 제조방법이 제공된다.In order to accomplish the object of the present invention, there is provided a method of collecting and repairing a green tea, gugija, astragalus, sanjoin, safflower, omija, yulmu, b) extracting green tea, gugija, ciliarea, sanjoin, saengjiji, omija and yulmu at a weight ratio of 1 and 3 at a weight ratio of 3 and extracting the mixture at a temperature of 80 to 150 ° C for 10 minutes to 2 to 4 hours ; c) fermenting the extracted material for 24 hours by inoculating the cultured Lactobacillus plantarum ; d) concentrating the fermented material at a temperature of 60 to 70 DEG C for 3 to 5 hours; e) freeze-drying the concentrated material; f) blending the functional powder and the tooth seed powder, respectively, on the lyophilized material; and g) individually packing the solid tea after the mixing step in a packaging container.
이러한 본 발명에서 f)단계에서의 배합비는, 고형차 100 중량부 당 기능성 분말 40~60 중량부, 치아 시드 30~50 중량부, 동결건조 재료 5~15 중량부이다.
In the present invention, the blending ratio in step f) is 40 to 60 parts by weight of the functional powder, 30 to 50 parts by weight of the tooth powder, and 5 to 15 parts by weight of the freeze-dried material per 100 parts by weight of the solid tea.
상기한 바와 같은 본 발명의 발효 한약재와 식이섬유를 포함하는 다이어트 고형차 제조방법에 따르면, 다음과 같은 효과가 있다.According to the method for producing a diet solid tea comprising the fermented herbal medicine and dietary fiber of the present invention as described above, the following effects can be obtained.
첫째, 발효 한약재 추출분말 섭취에 의해 다이어트 등 체중감소 극대화, 신진대사 원활, 체내 흡수율 증가, 어지러움증 예방, 식욕 감퇴, 배변활동 원활, 포만감 부여에 따른 체중 감량 시 식사에 도움등을 기대할 수 있다.First, it can be expected to maximize weight loss, such as diet, smooth metabolism, increase in body absorption rate, prevention of dizziness, loss of appetite, smoothness of bowels activity, and helping meals when weight loss due to satiety is given by dietary intake of fermented Chinese medicine extract powder.
둘째, 장내 세균의 먹이가 되는 식이섬유를 배합하여, 유익균의 증가를 위한 환경을 조성함으로써 소화, 흡수, 배설의 기본 기능 외에 면역, 해독, 비타민 합성 기능, 조혈기능의 향상을 기대할 수 있다.Second, it can be expected to improve immunity, detoxification, vitamins synthesis and hematopoietic function in addition to basic functions of digestion, absorption and excretion by forming an environment for increasing beneficial bacteria by blending dietary fiber to be fed to intestinal bacteria.
셋째, 비타민C, 비타민 B2의 섭취나, 유산균으로 발효한 한약재를 통해 항산화력 증진을 기대할 수 있다.Third, antioxidative capacity can be expected to be increased through ingestion of vitamin C and vitamin B2, or medicinal herbs fermented with lactic acid bacteria.
넷째, 식이섬유가 많은 치아 시드의 섭취를 통해 식전 복용시 포만감을 주어 식사량 개선에 도움을 주고, 배변활동 촉진을 기대할 수 있다.
Fourth, eating dietary fiber with a lot of dietary fiber gives me a feeling of satiety when I take a meal and helps me to improve my diet and can promote the activity of bowel movements.
도 1은 본 발명의 일 실시예에 따른 발효 한약재와 식이섬유를 포함하는 다이어트 고형차 제조방법의 공정 흐름도.
도 2는 발효 전 한약재 추출물과 유산균 접종 후 24시간 발효한 한약재 추출물의 총 폴리페놀 함량 변화를 나타낸 그래프도,
도 3은 발효 전 한약재 추출물과 유산균 접종 후 24시간 발효한 한약재 추출물의 총 플라보노이드 함량 변화를 나타낸 그래프도,
도 4는 한약재 추출물에 유산균 접종 후 24시간 발효한 한약재 추출물의 DPPH 변화를 나타낸 그래프도,
도 5는 도 4에 따른 DPPH radical 소거활성이 농도의존적으로 증가된 것을 나타낸 그래프도,
도 6은 본 발명의 발효 전후 한약재의 농도별 항산화능 측정결과를 나타낸 그래프도,
도 7은 본 발명에 따른 최종 제품의 ABTS 라디칼 소거능 측정 결과를 나타낸 그래프도,
도 8 및 도 9는 본 발명의 발효 전후 환원력 측정결과를 나타낸 그래프도.FIG. 1 is a process flow diagram of a method for manufacturing a diet solid car comprising fermented herbal medicines and dietary fibers according to an embodiment of the present invention.
FIG. 2 is a graph showing changes in total polyphenol contents of herbal medicinal plant extracts before fermentation and herbal medicinal plant extracts fermented 24 hours after inoculation with lactic acid bacteria,
FIG. 3 is a graph showing changes in total flavonoid contents of herbal medicine extracts before fermentation and herbal medicine extracts fermented 24 hours after inoculation with lactic acid bacteria,
4 is a graph showing changes in DPPH of the herbal medicine extract obtained by fermenting the herbal medicine extract for 24 hours after inoculation with lactic acid bacteria,
FIG. 5 is a graph showing that the DPPH radical scavenging activity according to FIG. 4 is increased in a concentration-
FIG. 6 is a graph showing the results of measuring antioxidative ability of herbal medicines according to their concentrations before and after fermentation of the present invention,
7 is a graph showing the results of ABTS radical scavenging activity measurement of the final product according to the present invention,
Figs. 8 and 9 are graphs showing the measurement results of the reducing power before and after fermentation of the present invention. Fig.
이하, 본 발명의 바람직한 실시예에 따른 발효 한약재와 식이섬유를 포함하는 다이어트 고형차 제조방법을 상세히 설명하기로 한다. Hereinafter, a method of manufacturing a diet solid tea including a fermented herbal medicine and dietary fiber according to a preferred embodiment of the present invention will be described in detail.
이하에서 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니되며, 발명자는 그 자신의 발명을 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야 할 것이다.It is to be understood that the terminology or words used herein are not to be construed in an ordinary sense or a dictionary, and that the inventor can properly define the concept of a term to describe its invention in the best possible way And should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention.
도 1은 본 발명의 일 실시예에 따른 발효 한약재와 식이섬유를 포함하는 다이어트 고형차 제조방법의 공정 흐름도이고, 도 2는 발효 전 한약재 추출물과 유산균 접종 후 24시간 발효한 한약재 추출물의 총 폴리페놀 함량 변화를 나타낸 그래프도이며, 도 3은 발효 전 한약재 추출물과 유산균 접종 후 24시간 발효한 한약재 추출물의 총 플라보노이드 함량 변화를 나타낸 그래프도이다.FIG. 1 is a process flow chart of a method for producing a diet solid tea comprising fermented herbal medicines and dietary fibers according to an embodiment of the present invention. FIG. 2 is a graph showing the total polyphenol content of the herbal medicine extract obtained before fermentation and the herb extract fermented 24 hours after inoculation with lactic acid bacteria FIG. 3 is a graph showing changes in total flavonoid contents of herbal medicine extracts before fermentation and herbal medicine extracts fermented 24 hours after inoculation with lactic acid bacteria. FIG.
또한, 도 4는 한약재 추출물에 유산균 접종 후 24시간 발효한 한약재 추출물의 DPPH 변화를 나타낸 그래프도이고, 도 5는 도 4에 따른 DPPH radical 소거활성이 농도의존적으로 증가된 것을 나타낸 그래프도이며, 도 6은 본 발명의 발효 전후 한약재의 농도별 항산화능 측정결과를 나타낸 그래프도이다.4 is a graph showing changes in DPPH of the herbal medicine extract obtained by fermenting the herbal medicine extract for 24 hours after inoculation with lactic acid bacteria, FIG. 5 is a graph showing that the DPPH radical scavenging activity according to FIG. 4 is increased in a concentration- 6 is a graph showing the results of measuring antioxidative ability of herbal medicines according to their concentrations before and after fermentation of the present invention.
또한, 도 7은 본 발명에 따른 최종 제품의 ABTS 라디칼 소거능 측정 결과를 나타낸 그래프도이고, 도 8 및 도 9는 본 발명의 발효 전후 환원력 측정결과를 나타낸 그래프도이다. FIG. 7 is a graph showing the measurement results of the ABTS radical scavenging ability of the final product according to the present invention, and FIGS. 8 and 9 are graphs showing the measurement results of the reducing power before and after fermentation of the present invention.
도 1을 참조하면, 우선, 다이어트 고형차 제조를 위한 재료(한약재)를 채집하여 이를 손질한다(S11). 즉, 건조된 상태의 녹차, 구기자, 천궁, 산조인, 숙지황, 오미자, 율무, 그리고 옥발을 각각 채집하여 겉표면의 이물을 제거한다.Referring to FIG. 1, a material (medicinal herb) for preparing a diet solid tea is collected and then trimmed (S11). In other words, green tea in the dried state, Gugija, Taeunggung, Sanjojin, Sukjunghwang, Omija, Yulmu, and Oval are collected and the outer surface is removed.
녹차(綠茶)는 진정작용, 염증완화, 체질개선, 충치예방, 이뇨작용, 콜레스테롤 조절, 다이어트, 피부미백, 피부탄력, 스트레스 해소 및 피로회복에 유용한 효능이 있는 것으로 알려져 있다.Green tea (綠茶) is known to have useful effects for sedation, inflammation relief, improvement of constitution, prevention of tooth decay, diuretic action, cholesterol control, diet, skin whitening, skin elasticity, stress relief and fatigue recovery.
구기자(拘杞子)는 오래 복용하면 몸이 가벼워지고 기력이 왕성해지며, 다리, 허리 등의 힘이 강해지고 세포의 노화를 억제하는 효능이 있는 것으로 알려져 있다. 또한, 만성간염, 간경변증 등에 복용하면 염증이 제거되고 기능을 활성화시키며, 허리,무릎이 저리고 아프거나 유정(遺精)·대하(帶下) 등의 증상에 유효하고, 안과질환으로 인한 시력감퇴 등에 효과가 있으며, 노인의 백내장 초기증상에 응용한다.Gugija (杞 杞 子) is lighter and stronger when taken for a long time, the legs, waist and strengthen the power of the cells are known to have the effect of inhibiting the aging. In addition, chronic hepatitis and liver cirrhosis are effective to remove inflammation and activate function, and to be effective for symptom such as back, knee, sore, obesity, and subarachnoid. And is applied to the early symptoms of cataract in the elderly.
천궁(川芎)의 성분으로는 휘발성 정유, 알코올, 페놀성 물질, 새다논산 등이 있으며 한방에서 간장, 신장을 보하게 하고, 부녀병에 좋으며 불임증에도 쓰이고 기혈을 도우며 허리와 골격통증, 타박상, 기억력 감퇴 등 다양한 분야에서 사용된다. 또한, 체중감량시 나타나기 쉬운 어지러움증을 예방하는데 도움을 준다.There are volatile essential oil, alcohol, phenolic substance, and Sadano acid in the herbal medicine, and it is good for the liver and kidney in one room, it is good for the woman's illness, it is used for infertility and helps the blood, and the back and skeletal pain, bruise, It is used in various fields such as decay. It also helps prevent dizziness, which can occur during weight loss.
산조인(酸棗仁)은 신경과민, 불면증, 건망증, 식은땀 등에 사용하고, 비위를 튼튼하게 하고 빈혈에 효과가 있다. 또한, 진정, 최면, 혈압강하, 진통, 체온강하작용, 항산화작용, 면역항진작용, 자궁흥분작용, 화상환부부종억제작용이 보고되었다.Sanjoin (acid rose jujube) is used for nervousness, insomnia, forgetfulness, cold sweat, and strengthens the stomach and is effective for anemia. In addition, sedative, hypnotic, hypotensive, analgesic, hypothermia, antioxidant, immune hyperactivity, uterine stimulation, and edema edema have been reported.
숙지황(熟地黃)은 지황의 생뿌리를 술에 넣고 햇볕에 말려 만든 한약재로 성질이 따뜻하고 독이 없으며 비타민A가 함유되어 있다. 적당량의 숙지황은 식욕을 감퇴시키고 대변을 원활하게 하여 자극적인 음식감량에서 올 수 있는 변비를 막아주므로 다이어트에 효과가 있다.熟地 黄 (熟地黄) is a medicinal herb made of sunflower, dried in the sun with its raw roots, is warm, poisonous, and contains vitamin A. The proper amount of Sukjihwang is effective on diet because it helps to reduce appetite and smooth stools, thereby preventing constipation from irritating food loss.
오미자(五味子)는 해수, 천식에 유효하며 땀을 거두며 진액을 생성시켜 소갈증에 유효하다. 유정(遺精), 유뇨(遺尿), 소변 자주 보는 증상, 오래된 이질, 설사, 가슴이 뛰고 잠을 이루지 못하면서 꿈이 많은 증상에 쓰인다. 또한 기억력 감퇴, 집중력 감소 증상을 호전시키는 데 효과가 있다. Omiza is effective for seawater and asthma, and it is effective in sweating and producing cold water. Urine, uremia, urinary frequency, old diathesis, diarrhea, chest and sleep are not able to sleep, dreams are used for many symptoms. It is also effective in reducing symptoms of memory loss and concentration.
율무(adlay)는 이뇨효과가 있어서 가벼운 부종을 해결하는 데 유용하고, 포만감을 주어 체중 감량 시 식사에 도움을 줄 수 있다.Adlay is effective in resolving mild swelling due to its diuretic effect, and it can give you a feeling of fullness to help you eat when you lose weight.
옥발(옥수수 수염)은 피부미용(피부탄력 및 피부보호등), 붓기제거, 신장염, 간염, 담낭염, 담결석, 심혈관계 질환예방(과체중, 비만으로 인한 고혈압개선등), 이뇨작용, 당뇨, 숙취해소, 체지방분해(다이어트)등에 효능이 있는 것으로 알려져 있다.Oval (corn hairs) are used to prevent skin diseases (such as skin elasticity and skin protection), swelling, nephritis, hepatitis, cholecystitis, cholelithiasis, cardiovascular disease prevention (overweight, improvement of hypertension due to obesity) , Body fat breakdown (diet) and is said to be effective.
이후, 상기 8가지 재료를 배합하여 추출한다(S12). 이때, 배합비율은 녹차, 구기자, 천궁, 산조인, 숙지황, 오미자, 율무를 각각 1의 중량 비율로, 옥발은 3의 중량 비율로 배합한다. 일 예로서(S-1으로 표시), 녹차, 구기자, 천궁, 산조인, 숙지황, 오미자, 율무를 각각 3~7g, 바람직하게는 각각 5g 준비하고, 옥발을 10~20g, 바람직하게는 15g(총 50g)을 준비한 후 용기(容器)에 넣어서 80~150℃, 바람직하게는 120℃의 온도에서 2~4시간, 바람직하게는 3시간 동안 10배수의 물로 추출한다.Thereafter, the eight materials are mixed and extracted (S12). At this time, the compounding ratio is in a weight ratio of 1 for each of green tea, gugija, astragalus, sanjoin, japonica, omija, and yulmu, and a weight ratio of 3 is blended. As an example, it is preferable to prepare 3 to 7 g, preferably 5 g each of green tea, gugija, astragalus, sanjoin, yuzuchi, omiza and yulmu, respectively, of 10 to 20 g, preferably 15 g 50 g) is put in a container and the mixture is extracted with 10 times as much water at a temperature of 80 to 150 ° C, preferably 120 ° C for 2 to 4 hours, preferably 3 hours.
다른 예로서(S-2로 표시), 녹차, 구기자, 천궁, 산조인, 숙지황, 오미자, 옥발을 각각 3~7g, 바람직하게는 각각 5g, 율무를 10~20g, 바람직하게는 15g(총 50g)을 용기에 넣어서 80~150℃, 바람직하게는 120℃의 온도에서 2~4시간, 바람직하게는 3시간 동안 10배수의 물로 추출한다.As another example (S-2), 3 to 7 g, preferably 5 g and 10 g to 20 g, preferably 15 g (total 50 g) of green tea, gugija, astragalus, sanjoin, Is placed in a container and extracted with 10 times more water at a temperature of 80 to 150 DEG C, preferably 120 DEG C for 2 to 4 hours, preferably 3 hours.
또 다른 예로서(S-3으로 표시), 녹차, 구기자, 천궁, 산조인, 숙지황, 옥발, 율무를 각각 3~7g, 바람직하게는 각각 5g, 오미자를 10~20g, 바람직하게는 15g(총 50g)을 용기에 넣어서 80~150℃, 바람직하게는 120℃의 온도에서 2~4시간, 바람직하게는 3시간 동안 10배수의 물로 추출한다.As another example (indicated by S-3), green tea, gugija, chengguan, sanjoin, yuzuchi, yangbu and yulmu are respectively 3 to 7 g, preferably 5 g and 10 to 20 g, preferably 15 g ) Is placed in a container and extracted with 10 times more water at a temperature of 80 to 150 DEG C, preferably 120 DEG C for 2 to 4 hours, preferably 3 hours.
이후, 추출된 재료를 발효한다(S13). 이때, 발효 조건은 추출된 재료에 배양된 상태의 고초균(Bacillus subtilis), 효모균(Saccharomyces serevisiae), 유산균(Lactobacillus plantarum) 3종을 투입, 발효시키되, 발효 균주로서 고초균과 유산균을 약 37℃에서, 효모균은 30℃에서 각각 3일간 배양하여 1일마다 시료를 취하여 사용하였다.Thereafter, the extracted material is fermented (S13). At this time, the fermentation conditions are as follows: Bacillus subtilis , yeast ( Saccharomyces serevisiae and Lactobacillus plantarum were introduced and fermented. Bacillus and lactic acid bacteria were cultured at 37 ℃ for 3 days and 30 ℃ for 30 days, respectively.
예비실험을 통하여 각 균주(Bacillus subtilis , Lactobacillus plantarum , Saccharomyces serevisiae)를 위의 한약재 추출물(S-1, S-2, S-3)에 접종하여 적정 발효 온도에서 배양하면서 균의 성장을 측정한 결과는 아래 표 1과 같다. 고초균(Bacillus subtilis)은 발효초기 4.07 log CFU/mL로 나타났으나, 발효 24시간부터 모든 시료에서 균이 검출되지 않아 고초균(Bacillus subtilis)은 한약재 추출물 발효에 적합하지 않은 것으로 판단된다. As a result of preliminary experiments, the growth of bacteria was measured by inoculation of each strain ( Bacillus subtilis , Lactobacillus plantarum , Saccharomyces serevisiae ) on the herb extracts (S-1, S-2 and S-3) Are shown in Table 1 below. Bacillus subtilis was found to be 4.07 log CFU / mL at the initial stage of fermentation. However, Bacillus subtilis was not detected in all the samples from 24 hours after fermentation, suggesting that Bacillus subtilis is not suitable for fermentation of medicinal herb extracts.
유산균(Lactobacillus plantarum)은 발효초기 4.20 log CFU/mL로 나타났으며, 발효 24시간째 S-1(8.20 log CFU/mL), S-3(7.12 log CFU/mL), S-2(7.09 log CFU/mL)로 각각 증가하였으며 이후 모든 시료에서 감소하는 경향을 나타내었다. S-1 (8.20 log CFU / mL), S-3 (7.12 log CFU / mL) and S-2 (7.09 log CFU / mL) were obtained at the fermentation 24 hours after fermentation and Lactobacillus plantarum was found to be 4.20 log CFU / CFU / mL) and then decreased in all samples.
효모균(Saccharomyces serevisiae)는 발효초기 4.03 log CFU/mL로 나타났으며, 발효 24시간째 5.676.26 log CFU/mL로 증가하였으나 균의 왕성한 생육은 나타나지 않았다. 이상의 결과로 한약재 추출물 발효는 위의 S-1 기질을 사용하여 유산균(Lactobacillus plantarum)을 접종 한 후 24시간 발효하는 것이 가장 적절할 것으로 판단된다.
The yeast ( Saccharomyces serevisiae ) was found to be 4.03 log CFU / mL at the initial stage of fermentation and increased to 5.676.26 log CFU / mL at 24 hours after fermentation. As a result, fermentation of the herb extract was most effective for fermentation for 24 hours after inoculation of lactic acid bacteria ( Lactobacillus plantarum ) using the above S-1 substrate.
microbe
sample
고초균
Bacillus
Lactobacillus
yeast fungus
한편, 본 발명에 따른 발효 한약재 추출물 효능 특성을 평가하기 위해 생균수와 pH의 결과를 바탕으로 발효능이 가장 우수하였던 유산균(Lactobacillus plantarum)을 위의 한약재 추출물(S-1)에 2% 접종하여 한약재 발효물을 개발하였으며, 발효 전후의 항산화 활성을 다음과 같이 비교하였다.
In order to evaluate the efficacy of the herbal medicine extract according to the present invention, Lactobacillus plantarum, which had the best efficacy on the basis of the viable cell count and pH, was inoculated 2% in the herbal medicine extract (S-1) The antioxidant activity of fermented medicinal herbs was evaluated as follows.
1) 총 폴리페놀 함량1) Total polyphenol content
총 폴리페놀 함량은 Folin-Denis 법에 따라 시료 1 mL에 0.2 N Folin-ciocalteu's phenol reagent(Sigma-Aldrich Co., St. Louis, MO, USA) 1 mL를 가하여 실온에서 3분간 반응시킨 후, 7.5% Na2CO3 1 mL을 가하여 암소에서 1시간 동안 방치한 후 765 nm에서 흡광도를 측정하였다. 총 폴리페놀 함량은 gallic acid를 표준물질로 한 표준곡선에 의하여 산출하였다.The total polyphenol content was determined by adding 1 mL of 0.2 N Folin-ciocalteu's phenol reagent (Sigma-Aldrich Co., St. Louis, MO, USA) to 1 mL of the sample according to the Folin-Denis method and reacting at room temperature for 3 minutes. 1% Na 2 CO 3 was added to the wells and left for 1 hour in the dark. Absorbance was measured at 765 nm. Total polyphenol content was calculated by standard curve with gallic acid as a standard.
발효 전 한약재 추출물과 유산균(Lactobacillus plantarum ) 접종 후 24시간 발효한 한약재 추출물의 총 폴리페놀 함량 변화는 도 2와 같다. 발효 전 3 mg/mL의 농도에서 419.02 g/mL, 24시간 발효 후 546.55 g/mL로 나타나 발효 전보다 발효 후 총 폴리페놀 함량이 증가하는 것으로 나타났다. 페놀성 화합물은 식물계에 널리 분포되어 있는 2차 대사산물의 하나로 항산화 및 항균 활성 외에 다양한 생리활성을 나타낸다. 일반적으로 항산화 활성을 나타내는 것은 페놀성 화합물이 작용하는 것으로 알려져 있어, 발효물의 총 폴리페놀 함량이 증가되어 항산화 활성이 증가하였을 것으로 기대된다.Pre-fermentation polyphenol contents in the medicinal herb extracts of lactic acid bacteria (Lactobacillus plantarum) 24 time the Chinese medicine extract fermentation after challenge is shown in Figure 2; The total polyphenol content after fermentation was higher than that before fermentation, which was 419.02 g / mL at the concentration of 3 mg / mL before fermentation and 546.55 g / mL after 24 hours fermentation. Phenolic compounds are one of the secondary metabolites widely distributed in plants, and exhibit various physiological activities besides antioxidation and antibacterial activity. In general, antioxidant activity is known to act on phenolic compounds, and it is expected that the total polyphenol content of the fermented product is increased and the antioxidant activity is increased.
또한, 총 폴리페놀은 항산화기능으로 잘 알려져 있어 식품이나 의료 등에 많이 사용되고 있으며, 페놀성 화합물의 페놀기는 단백질 및 기타 거대 분자들과 쉽게 결합하며, 알킬 라디칼이나 알킬페록시 라디칼에 수소를 공여하여 그 라디칼을 제거함으로써 산화를 억제하는 작용을 가지는 물질이다. In addition, the total polyphenol is well known for its antioxidant properties and is widely used in foods and medical care. The phenolic groups of phenolic compounds are easily bonded to proteins and other macromolecules, and hydrogen is donated to alkyl radicals or alkyl peroxy radicals It is a substance having an action to inhibit oxidation by removing radicals.
한방 다이어트 차 기능면에 있어서 폴리페놀류는 산화를 방지하는 작용, 즉 항산화 기능을 갖고 있어 이를 섭취한 사람의 생체 내에서도 항산화제를 작용함으로써 건강유지와 질병예방 등에 기여할 것으로 판단된다.
Polyphenols in antioxidant tea function have antioxidant function, that is, they have antioxidant function, so it is considered that they will contribute to health maintenance and disease prevention by acting antioxidant even in the living body of the person who ingests it.
2) 총 플라보노이드 함량2) Total flavonoid content
총 플라보노이드 함량은 Abdel-Hameed의 방법에 따라 시료 1 mL에 5% sodium nitrite 0.15 mL를 가하여 25℃에서 6분간 방치한 후 10% aluminium chloride 0.3 mL를 가하여 25℃에서 5분간 방치하였다. 다음 1 N NaOH 1 mL를 가하고 교반한 후 510 nm에서 흡광도를 측정하였으며, rutin hydrate(Sigma-Aldrich Co.)의 검량선에 의하여 함량을 산출하였다.The total flavonoid content was determined by the method of Abdel-Hameed and 0.15 mL of 5% sodium nitrite was added to 1 mL of the sample. The mixture was allowed to stand at 25 ° C for 6 minutes, and then 0.3 mL of 10% aluminum chloride was added thereto and left at 25 ° C for 5 minutes. Then, 1 mL of 1 N NaOH was added and the mixture was stirred. The absorbance was measured at 510 nm and the content was calculated by the calibration curve of rutin hydrate (Sigma-Aldrich Co.).
발효 전 한약재 추출물과 유산균(Lactobacillus plantarum) 접종 후 24시간 발효한 한약재 추출물의 총 플라보노이드 변화는 도 3과 같다. 24시간 발효한 한약재 추출물의 총 플라보노이드 함량은 3 mg/mL의 농도에서 측정하였다. 발효 전 76.25 g/mL로 나타났으며, 24시간 발효 후 143.59 g/mL로 발효 전 보다 총 플라보노이드 함량이 증가하였다. 이는 페놀함량이 높은 시료는 플라보노이드 함량도 비교적 높게 함유된다는 기존의 연구보고와 유사하였다. 식물의 모든 부분에 존재하는 2차 대사산물 중 하나로 식물체에 특수한 색과 산화-환원 반응의 기질로 작용하는 페놀화합물은 hydroxyl기를 가진 방향족 화합물로써 구조에 따라 flavonnid류, coumarin류, 탄닌류로 나뉘며 구조에 따라 이화학적 성질 및 생리활성이 달라진다.The total flavonoid changes of the herb extracts before fermentation and the herbal extracts fermented 24 hours after inoculation with Lactobacillus plantarum are shown in FIG. The total flavonoid content of the medicinal herb extract fermented for 24 hours was measured at a concentration of 3 mg / mL. Before fermentation, 76.25 g / mL was obtained. After 24 hours fermentation, total flavonoid content was 143.59 g / mL before fermentation. This is similar to the previous report that samples with high phenol content contained relatively high content of flavonoids. One of the secondary metabolites present in all parts of the plant, phenolic compounds acting as substrates for specific colors and oxidation-reduction reactions in plants are aromatic compounds with hydroxyl groups, which are classified into flavonoids, coumarins and tannins depending on the structure. The physicochemical properties and the physiological activity are different.
이 중 flavonoid류는 항산화 활성과 항암작용을 하는 생리활성물질로 잘 알려져 있으며, 항암, 항균, 항알러지, 노화방지 및 심장질환 등을 예방하거나 지연시키는 등 광범위한 약리학적 활성을 나타내어 식품, 의약품, 화장품 등 많은 분야에 활용되고 있다.
Among them, flavonoids are well known as antioxidant and antioxidant physiologically active substances and exhibit a wide range of pharmacological activities such as anticancer, antibacterial, anti-allergy, anti-aging and heart disease prevention, And so on.
3) 총 폴리페놀 함량 및 플라보노이드 함량3) Total polyphenol content and flavonoid content
총 폴리페놀은 항산화기능으로 잘 알려져 있어 식품이나 의료 등에 많이 사용되고 있으며, 페놀성 화합물의 페놀기는 단백질 및 기타 거대 분자들과 쉽게 결합하며, 알킬 라디칼이나 알킬페록시 라디칼에 수소를 공여하여 그 라디칼을 제거함으로써 산화를 억제하는 작용을 가지는 물질이다. Total polyphenols are well known for their antioxidant properties and are widely used in foods and medical applications. Phenolic groups of phenolic compounds are easily bonded to proteins and other macromolecules. Hydrogen is donated to alkyl radicals or alkyl peroxy radicals, It is a substance having an action to inhibit oxidation by removing.
한방 다이어트 차 기능면에 있어서 폴리페놀류는 산화를 방지하는 작용, 즉 항산화 기능을 갖고 있어 이를 섭취한 사람의 생체 내에서도 항산화제를 작용함으로써 건강유지와 질병예방 등에 기여할 것으로 판단된다. Polyphenols in antioxidant tea function have antioxidant function, that is, they have antioxidant function, so it is considered that they will contribute to health maintenance and disease prevention by acting antioxidant even in the living body of the person who ingests it.
페놀성 화합물 중 다양한 기능성을 나타내는 것으로 알려진 플라보노이드는 free radical에 의해 유도되는 생체의 지질과산화 반응을 크게 억제하는 강한 항산화작용이 있는 것으로 보고되어 있으며, 높은 수준의 플라보노이드 함량은 강력한 생물학적 활성을 나타내어 항산화, 항당뇨, 항노화 활성에 매우 효과적이다.Among the phenolic compounds, flavonoids, which are known to exhibit various functionalities, have been reported to have strong antioxidant activities that greatly inhibit the lipid peroxidation of living bodies induced by free radicals. High levels of flavonoids have strong biological activities, Anti-diabetes, anti-aging activity.
4) DPPH 라디칼 소거능4) DPPH radical scavenging ability
DPPH는 비교적 안정한 free radical로써, ascorbic acid, tocopherol, polyhydroxy 방향족 화합물, 방향족 아민류에 의해 환원되어 짙은 자색이 탈색되는 원리를 이용하여 항산화 활성을 간단히 측정할 수 있으며, 동시에 식물체의 항산화 활성과도 연관성이 매우 높기 때문에 많이 이용되고 있는 방법으로 어떤 성분이나 물질 등이 산화분해를 억제하는 능력을 말한다. 한약재 추출물에 유산균(Lactobacillus plantarum) 접종 후 24시간 발효 한 한약재 추출물의 DPPH radical scavenging ability 변화는 도 4와 같다. 발효 전 시료의 0.6 mg/mL 농도에서의 DPPH 라디칼 소거능은 45.22%로 나타났으며, 24시간 발효 후에는 66.15%로 나타나 발효과정을 통해 항산화능이 증가하는 것으로 판단된다.DPPH is a relatively stable free radical and can be easily measured for its antioxidant activity by the principle that it is reduced by ascorbic acid, tocopherol, polyhydroxy aromatic compounds and aromatic amines and the deep purple color is discolored. At the same time, It is a very popular method because it is very high, and it refers to the ability of any component or substance to suppress oxidative decomposition. The DPPH radical scavenging ability of herb extracts fermented for 24 hours after inoculation with lactic acid bacteria ( Lactobacillus plantarum ) The change is shown in Fig. The DPPH radical scavenging activity at the concentration of 0.6 mg / mL before fermentation was 45.22%, and after 24 hours fermentation, it was 66.15%, indicating that the antioxidant activity was increased by the fermentation process.
상기 DPPH(1,1- diphenyl picrylhydrazyl) 라디칼 소거능법은 토코페롤(tocopherol), 아스코베이트(ascorbate), 플라보노이드(flavonoid) 화합물, 방향족 아민류, 마일라드(Maillard)형 갈변 생성물질, 펩티드 등의 항산화활성을 나타내는 생리활성물질에 의해 환원됨으로써 짙은 자색이 탈색되는 정도 따라 항산화 효과를 수소공여능으로 측정하는 방법으로 상기 제조한 최종 한방 다이어트 차의 자유라디칼 소거능을 시험하기 위하여 1,1-diphenyl-2-pycryl-hydrazyl(DPPH) 방법으로 실시하였다(Blois, 1958). The DPPH (1,1-diphenyl picrylhydrazyl) radical scavenging activity can be determined by the antioxidant activity of tocopherol, ascorbate, flavonoid compounds, aromatic amines, Maillard type browning agents and peptides 1-diphenyl-2-pycryl-2-pyrrolidone was used to test the free radical scavenging ability of the prepared herbal diet tea by the method of measuring the antioxidative effect by the hydrogen donating ability according to the degree of discoloration of the deep purple color by reduction by the physiologically active substance indicated. hydrazyl (DPPH) method (Blois, 1958).
실험결과 도 5와 같이 최종제품을 110 mg/mL 농도로 사용하였을 때 농도의존적으로 DPPH radical 소거활성이 증가하여 28.73%, 82.61%, 94.63%, 98.66%를 각각 나타내었다. 이러한 라디칼 소거능을 가지는 물질들은 항산화 활성이 우수하여 식품 중의 지방산화를 억제하고 인체 내 노화를 억제시키는 작용으로 많이 이용되어 인체의 질병과 노화를 방지하는데 중요한 역할을 한다.
As shown in FIG. 5, DPPH radical scavenging activity increased 28.73%, 82.61%, 94.63% and 98.66%, respectively, when the final product was used at a concentration of 110 mg / mL. These radical scavenging substances have an excellent antioxidant activity, and they are widely used for inhibiting lipid oxidation in foods and inhibiting aging in the human body, thus playing an important role in preventing diseases and aging of the human body.
5) ABTS radical scavenging ability 5) ABTS radical scavenging ability
ABTS radical을 이용한 항산화능의 측정은 aqueous phase 모두에 적용이 가능하며, ABTS는 양이온 라디칼을 소거하는 차이를 가지며, 두 기질과 반응물과의 결합 정도가 달라져 라디칼 제거 능력의 차이를 나타내며, potassium persulfate와의 반응에 의해 생성된 ABTS free radical이 추출물 내의 항산화 물질에 의해 제거되어 radical 특유의 색인 청록색이 탈색되는 것을 이용한 방법이다. 발효 전후 한약재의 농도별(0.063 mg/mL) 항산화능의 측정결과는 도 6과 같다. The measurement of antioxidant activity using ABTS radicals is applicable to all aqueous phases. ABTS has a difference in cancellation of cation radicals. The degree of binding between two substrates and reactants is different, indicating the difference in radical scavenging ability. The ABTS free radicals produced by the reaction are removed by the antioxidants in the extract and decolorization of the specific cyan color of the radical is used. The results of measurement of the antioxidant ability (0.063 mg / mL) of the herbal medicines before and after fermentation are shown in FIG.
발효 전 한약재 추출물의 ABTS 라디칼 소거능은 각각 96.49%(3 mg/mL), 90.29%(1.2 mg/mL), 85.95%(0.6 mg/mL), 47.74%(0.3 mg/mL), 14.75%(0.06 mg/mL)의 ABTS radical 소거능을 나타내었다. 발효 후에는 98.80%(3 mg/mL), 96.02%(1.2 mg/mL), 93.57%(0.6 mg/mL), 72.35%(0.3 mg/mL), 25.52%(0.06 mg/mL)을 나타내어 발효 전에 비하여 발효 후 ABTS 라디칼 소거능이 증가하는 것으로 나타났다.The ABTS radical scavenging activity of the herb extracts before fermentation was 96.49% (3 mg / mL), 90.29% (1.2 mg / mL), 85.95% (0.6 mg / mL), 47.74% mg / mL) of ABTS radical scavenging activity. After fermentation, fermentation showed 98.80% (3 mg / mL), 96.02% (1.2 mg / mL), 93.57% (0.6 mg / mL), 72.35% (0.3 mg / mL) and 25.52% ABTS radical scavenging activity was increased after fermentation compared to before.
또한, ABTS 라디칼 소거능 측정법은 추출물들의 상대적인 항산화효과 측정인 hydrogen-donating antioxidant와 chain breaking antioxidant 모두를 측정할 수 있다. 또한 aqueous phase 모두에 적용이 가능하며 표준물질을 사용으로 추출물들의 상대비교가 가능하도록 potassium persulfate와 반응에 의해 생성된 ABTS+ 프리 라디칼이 시료의 항산화 물질에 의해 제거되어 radical 특유의 색인 청록색이 탈색되는 것을 이용한 방법으로 간접적으로 양이온 라디칼 소거능을 알 수 있다. 최종제품의 ABTS 라디칼 소거능의 실험결과는 도 7과 같다. In addition, the ABTS radical scavenging assay can measure both the hydrogen-donating antioxidant and the chain breaking antioxidant, which measure the relative antioxidant effects of the extracts. The ABTS + free radicals produced by the reaction with potassium persulfate are removed by the antioxidants of the sample to enable the relative comparison of the extracts using standard substances. The cation radical scavenging ability can be indirectly detected by the method using the compound. The results of ABTS radical scavenging performance of the final product are shown in FIG.
최종제품을 110 mg/mL 농도로 사용하였을 때 25.29%, 42.67%, 72.94%, 96.21%를 각각 나타내어 농도 의존적으로 ABTS 라디칼 소거능이 증가하였으며, 이러한 결과는 최종 제품이 음이온 라디칼 소거능 뿐만 아니라 양이온 라디칼도 소거할 수 있는 기능성이 있어 항산화 활성에 도움이 될 것으로 판단된다.
When the final product was used at a concentration of 110 mg / mL, ABTS radical scavenging activity was increased in a concentration dependent manner by 25.29%, 42.67%, 72.94%, and 96.21%, respectively. These results indicate that the end product has anionic radical scavenging ability as well as cation radical It is expected that the antioxidant activity will be useful for the antioxidant activity.
6) 환원력(Reducing power)6) Reducing power
환원력은 항산화작용의 여러기작 중에서 활성산소종 및 유리기에 전자를 공여하는 능력을 말하며 700 nm에서 Fe3 +혼합물이 수소를 공여하여 유리 radical을 안정화 시켜 Fe2+로 전환하는 환원력을 흡광도 값으로 나타낸 것으로 발효 전후의 환원력 측정 결과는 도 8과 같다. Reducing power refers to the ability to donate electrons to reactive oxygen species and free radicals among the various mechanisms of antioxidation. At 700 nm, the Fe 3 + mixture donates hydrogen to stabilize the free radicals and convert them to Fe 2+ . The results of measurement of reducing power before and after fermentation are shown in FIG.
발효 전 시료와 24시간 발효 후 시료를 0.3 mg/mL, 0.6 mg/mL, 1.5 mg/mL의 농도로 측정하였다. 발효 전의 경우 0.571.61로 나타났으며, 발효 후에는 0.731.77으로 나타나 유산균(Lactobacillus plantarum)에 의한 발효를 통해 환원력이 증가하는 것으로 판단된다.The samples were measured before fermentation and after fermentation for 24 hours at concentrations of 0.3 mg / mL, 0.6 mg / mL and 1.5 mg / mL. After fermentation, fermentation showed 0.731.77 after fermentation, and fermentation by Lactobacillus plantarum increased fermentation.
또한, 환원력은 기질의 노란색을 옅은 녹색이나 파란색을 환원시키는 능력을 측정하는 것으로 환원물질이 존재하면 Fe3 +를 Fe2 +로 환원시키게 된다. 이러한 환원력은 페놀성 화합물에 기인하는 바가 큰데 페놀화합물은 전자나 수소원자를 제공하여 자유라디칼이나 활성 산소 종을 보다 안정된 화합물로 전환시킴으로서 라디칼에 의한 연쇄반응을 종결하여 항산화 활성을 나타낸다.In addition, the reducing power is a measure of the ability of the substrate to reduce yellow to light green or blue. When reducing substances are present, they reduce Fe 3 + to Fe 2 + . Such reducing power is largely due to the phenolic compound. The phenol compound exhibits an antioxidative activity by terminating a chain reaction by radicals by converting an free radical or an active oxygen species into a more stable compound by providing an electron or a hydrogen atom.
최종 제품에 대한 환원력 측정 결과(도 9)는 시료의 농도가 증가함에 따라 0.011~1.916의 범위로 증가하는 경향을 나타내었으며, 이는 환원력이 시료 중의 페놀성 화합물의 함량에 의존적으로 증가한다는 기존의 연구결과들과 유사하여 본 실험에서도 이들 물질이 환원력에 기여한 것으로 판단된다. The results of the measurement of the reducing power of the final product (FIG. 9) showed a tendency to increase in the range of 0.011 to 1.916 as the concentration of the sample increased. This indicates that the reducing power was increased depending on the content of the phenolic compound in the sample Similar to the results, these materials are also considered to have contributed to the reducing power in this experiment.
이상에서와 같이 상기한 한약재 추출 시료(S-1, S-2, S-3)에 고초균(Bacillus subtilis), 유산균(Lactobacillus plantarum), 효모(Saccharomyces serevisiae)으로 발효하여 가장 발효능이 우수한 발효균주를 선정하고, 발효물에 대한 폴리페놀 함량, 플라보노이드 함량, DPPH radical 소거능, ABTS radical 소거능, 환원력을 통하여 항산화능을 평가하였다. 그 결과 한약재 추출물 중 S-1에 유산균을 접종하여 24시간 발효 시 8.20 log CFU/mL로 가장 높은 유산균 수를 나타내었으며, pH도 초기 4.79에서 발효 24시간 째 4.04로 감소하였다.As described above, Bacillus subtilis , Lactobacillus plantarum , and yeast ( Saccharomyces spp. ) Were added to the herbal material extraction samples (S-1, S-2 and S- serevisiae . The antioxidant activity of the fermented product was evaluated by polyphenol content, flavonoid content, DPPH radical scavenging ability, ABTS radical scavenging ability and reducing power. As a result, lactic acid bacteria were inoculated into S-1 of the herbal medicine extracts and showed the highest number of lactic acid bacteria at 8.20 log CFU / mL when fermented for 24 hours. The pH decreased from 4.79 to 4.04 at 24 hours after fermentation.
유산균으로 발효한 한약재(S-1)에 대한 항산화능(폴리페놀 함량, 플라보노이드 함량, DPPH radical 소거능, ABTS radical 소거능, 환원력)을 측정한 결과 총 폴리페놀 함량은 발효 전 3 mg/mL의 농도에서 419.02 g/mL, 24시간 발효 후 546.55 g/mL으로 증가하였으며, 총 플라보노이드 함량은 발효 전 76.25 g/mL에서 발효 후 143.59 g/mL로 총 플라보노이드 함량이 증가하였다. DPPH 라디칼 소거능과 ABTS 라디칼 소거능의 결과 발효 후 높은 활성을 나타냈으며, 항산화능이 증가하는 것으로 나타났다. 환원력은 농도별(0.3, 0.6, 1.5 mg/mL)로 발효 전 0.571.61에서 발효 후 0.731.77으로 증가하였다. The antioxidant activity (polyphenol content, flavonoid content, DPPH radical scavenging ability, ABTS radical scavenging ability, reducing power) of the herbicidal fermented medicinal herb (S-1) was measured and the total polyphenol content was measured at a concentration of 3 mg / The total flavonoid content increased from 76.25 g / mL before fermentation to 143.59 g / mL after fermentation, and the total flavonoid content increased from 419.02 g / mL to 546.55 g / mL after 24 hours fermentation. DPPH radical scavenging activity and ABTS radical scavenging activity showed high activity and increased antioxidant capacity after fermentation. The reducing power was increased from 0.571.61 before fermentation to 0.731.77 after fermentation by concentration (0.3, 0.6, 1.5 mg / mL).
또한, 최종 제품(10 mg/mL)의 총 폴리페놀 및 플라보노이드 함량은 각각 385.25 g/mL, 96.61 g/mL을 나타내었고, DPPH 라디칼 소거능은 98.66%, ABTS 라디칼 소거능은 96.21%, 환원력은 1.916을 각각 나타내었다.The total polyphenol and flavonoid contents of the final product (10 mg / mL) were 385.25 g / mL and 96.61 g / mL, respectively. The DPPH radical scavenging activity was 98.66%, the ABTS radical scavenging activity was 96.21%, the reducing power was 1.916 Respectively.
본 실험결과 발효 전보다 유산균(Lactobacillus plantarum)을 접종하여 24시간 발효 후에 항산화능이 증가하여, 유산균(Lactobacillus plantarum)으로 발효한 한약재는 기능성 소재로의 개발 가능성이 있다고 판단된다.This results in increased ability antioxidant fermenting later than lactic acid bacteria (Lactobacillus plantarum) a 24-hour fermentation was inoculated, medicinal herbs fermented with lactic acid bacteria (Lactobacillus plantarum) is determined that the possibility of development of functional materials.
본 발명에 따른 다이어트 고형차 제조 방법을 계속 설명하면, 상기 발효 단계를 거쳐 발효된 재료를 농축한다(S14). 즉, 발효된 재료를 60~70℃, 바람직하게는 65℃의 온도에서 3~5시간, 바람직하게는 4시간 농축한다.Continuing with the method of manufacturing a diet solid car according to the present invention, the fermented material is concentrated through the fermentation step (S14). That is, the fermented material is concentrated at a temperature of 60 to 70 DEG C, preferably 65 DEG C for 3 to 5 hours, preferably 4 hours.
이후, 농축된 재료를 공지의 동결건조기계에 넣어서 동결건조(freeze-drying)한다(S15). 즉, 농축된 재료를 보편적인 조건하에서 동결건조한다. 동결건조는 영양성분이나 양의 손실이 가장 적은 방식이다.Thereafter, the concentrated material is placed in a known freeze-drying machine and freeze-dried (S15). That is, the concentrated material is freeze-dried under general conditions. Freeze drying is the least loss of nutrients and quantities.
이후, 동결건조된 재료에 기능성 분말과 치아 시드(chia seed) 분말을 각각 배합한다(S16). 이때, 배합비는 완제품 고형차 100 중량부 당 기능성 분말 40~60 중량부, 바람직하게는 50 중량부, 치아 시드 30~50 중량부, 바람직하게는 40 중량부, 동결건조 재료 5~15 중량부, 바람직하게는 10 중량부 배합하며, 이때 기능성 분말의 구체적인 성분 및 구성비는 다음 표 2와 같다.
Thereafter, the functional powder and the chia seed powder are mixed with the lyophilized material, respectively (S16). At this time, the compounding ratio is 40 to 60 parts by weight, preferably 50 parts by weight, preferably 30 to 50 parts by weight, preferably 40 to 5 parts by weight of the functional powder, 5 to 15 parts by weight of the freeze-dried material per 100 parts by weight of the solid product of the finished product, Preferably 10 parts by weight, and the specific components and composition ratios of the functional powder are shown in Table 2 below.
위의 표 2에서 난소화성말토덱스트린 2종(밀, 옥수수)은 배변활동 원활, 식후혈당상승억제, 혈중 중성지질 개선의 기능성으로 인정되었다.In Table 2 above, two indigestible maltodextrins (wheat, corn) were recognized as functional for smooth bowel movement, postprandial hyperglycemia, and improvement of serum triglyceride.
에리스리톨은 백색의 결정성 분말로서 냄새가 없고 단 맛을 가지고 있다.Erythritol is a white crystalline powder with no smell and sweet taste.
무수구연산은 분말주스, 가루발포주스, 분말 셔벗, 분말 케첩, 추잉 껌 등 수분을 싫어하는 식품이나 가루식품의 산미료로 사용한다. 결정수가 없기 때문에 구연산(결정)보다도 산도는 강하고 사용시에는 약 10% 적어도 된다. 무색투명의 결정. 알맹이 또는 덩어리, 또는 백색의 결정성분말 또는 분말로, 무취, 강한 산미를 가진다.Anhydrous citric acid is used as an acidifier in foods that do not like water or powdery foods such as powdered juice, powdered foam juice, powdered sherbet, powdered ketchup and chewing gum. Since there is no crystal number, the acidity is stronger than that of citric acid (crystal), and it is at least about 10% at the time of use. Colorless transparent crystals. Grain or lump, or white crystalline powder or horse, odorless, strong acidity.
효소처리스테비아는 백색, 엷은 황색의 분말, 플레이크상 또는 액체로서 냄새가 없거나 약간의 특유한 냄새가 있으며 청량한 감미가 있다. 물에 잘 녹으며 50% 알코올에 녹는다. 효소처리스테비아의 감미는 스테비아추출물 중 스테비오사이드와 비교하여 설탕과 더 유사하다. Enzymatic treatment Stevia is a white, pale yellow powder, flake or liquid with no odor or a slight peculiar smell and a sweet taste. It is dissolved in water and dissolved in 50% alcohol. The sweetness of the enzyme-treated Stevia is more similar to that of stevioside than the stevia extract.
비타민C는 열, 빛, 물, 산소 등에 쉽게 파괴되는 민감한 물질이다. 괴혈병(壞血病, scurvy)을 방지하는 물질이며, 아스코르빈산(ascorbic acid)이란 용어는 항괴혈병(anti-scurvy) 역할에서 유래되었다.Vitamin C is a sensitive substance that is easily destroyed by heat, light, water, and oxygen. It is a substance that prevents scurvy (scurvy), and the term ascorbic acid is derived from the role of anti-scurvy.
레몬추출분말은 분쇄하지 않은 것은 백색-황백색의 다양한 크기를 가진 둥근 모양의 덩어리이거나 각을 가지는 조각 또는 백-황백색의 박편, 과립 또는 분말이다. The lemon extract powder is a non-pulverized, round-shaped lump or angular piece with varying sizes of white-yellowish white, or white-yellowish white flakes, granules or powder.
판토텐산칼슘은 천연에는 효모간장계란에 많이 함유되어 있다. 생체 내에서 보조효소(Co enzyme)로 작용하여 조직기능의 정상화 및 신체성장과 건강유지에 필요하다. 간장 기능장해, 피로, 중독 등의 치료 및 예방용 의약품으로 사용되고 있다.Calcium pantothenate is abundant in yeast soy sauce eggs in nature. It is necessary to normalize tissue function and maintain body growth and health by acting as co enzyme in vivo. Hepatic insufficiency, fatigue, poisoning, and the like.
구아검은 식품의 점착성 및 점도를 증가시키고 유화안정성을 증진하며 식품의 물성 및 촉감을 향상시키기 위한 식품첨가물이다. 식품에서 안정제, 보형제, 유화제, 증점제 등으로 사용된다.It is a food additive to increase the stickiness and viscosity of guava black food, improve emulsion stability, and improve the physical properties and texture of food. It is used in foods as stabilizer, booster, emulsifier, thickener and so on.
이산화규소는 규소와 산소의 화합물로서 고결방지제로 사용된다.Silicon dioxide is a compound of silicon and oxygen and is used as an anticaking agent.
비타민B2는 노란색, 주황색 비늘 모양의 결정 또는 결정성 가루로 약간의 냄새가 있고 쓴맛을 가진 영양강화제이다. 건조효모, 우유, 치즈, 계란, 육류, 맥아, 시금치 등에 많이 들어 있다.Vitamin B2 is yellow, orange scaly crystals or crystalline powder with a slight odor and bitter taste. Dry yeast, milk, cheese, eggs, meat, malt, and spinach.
한편, 상기 기능성 분말의 배합비를 40~60 중량부로 한정한 것은 40 중량부 미만 첨가시 첨가 효과가 미미하고, 60 중량부 이상 과다 첨가시 다른 재료 즉, 한약재나 치아 시드 고유의 효과 발현을 저해할 수 있기 때문이다.On the other hand, the mixing ratio of the functional powder is limited to 40 to 60 parts by weight. When added in an amount of less than 40 parts by weight, the addition effect is insignificant. When added in an amount exceeding 60 parts by weight, other ingredients, It is because.
치아 시드는 사루비아과 식물(Salvia hispanica 또는 Salvia columbariae)의 씨앗으로 1000년 전부터 멕시코 등 남미에서 내구력, 체력, 건강, 미용 개선을 위한 전통식품으로 이용되어 왔다. 이러한 치아 시드는 전통적으로 멕시코, 미국 남서부, 남미 등의 지역에서 소비되었으나, 아시아나 유럽지역에서는 널리 알려지지 않은 상태이다.Chiassid is a seed of Salvia herpanica (Salvia hispanica or Salvia columbariae) and has been used as a traditional food for durability, fitness, health and beauty improvement in Latin America and Mexico for over 1000 years. This toothseed has traditionally been consumed in Mexico, Southwest America, and South America, but is not widely known in Asia and Europe.
치아 시드는 물에 넣으면 젤라틴화(gelatinization)되어 부피가 10 배로 팽창하는 특성이 있으며, 체내의 소화액에서도 팽창하기 때문에 섭취에 의해 포만감을 지속시키는 효과가 있어 다이어트 식품으로 사용된다. 또한, 체내로 지방이 흡수되는 것을 감소시켜 체중 감량에 추가로 도움을 준다. 그리고, 치아 시드는 양상치, 시금치, 한천보다 압도적으로 많은 28 %의 식이섬유를 함유하고 있다.Tooth seed is gelatinized when it is put into water and has a characteristic of expanding its volume by 10 times. It also expands in the digestive juices of the body and is used as a diet food because it has the effect of sustaining the satiety feeling by ingestion. It also reduces the absorption of fat into the body, which in turn helps in weight loss. In addition, the toothseed contains 28% of dietary fiber, which is overwhelmingly larger than that of spinach, spinach and agar.
치아 시드의 배합비를 30~50 중량부로 한정한 것은 30 중량부 미만 첨가시 첨가 효과가 미미하고, 50 중량부 이상 과다 첨가시 체중 감량에 따른 무기력증과 피로도 증가, 설사와 같은 부작용이 발생할 수 있다. When the amount is less than 30 parts by weight, the effect of adding the toothseed is limited to 30 to 50 parts by weight. When the amount is more than 50 parts by weight, side effects such as lethargy, fatigue and diarrhea may be caused by weight loss.
동결건조 재료의 배합비를 5~15 중량부로 한정한 것은 5 중량부 미만 첨가시 첨가 효과가 미미하고, 15 중량부 이상 과다 첨가시 다른 재료 즉, 치아 시드나 기능성 분말 고유의 효과 발현을 저해할 수 있기 때문이다.When the amount of the freeze-dried material is limited to 5 to 15 parts by weight, the effect of adding less than 5 parts by weight is insignificant. When the amount of the freeze-dried material is more than 15 parts by weight, It is because.
이후, 상기 배합단계를 거친 고형차를 적절한 양 가령, 3g씩을 폴리에틸렌 내포장 재질의 포장용기에 개별 포장 후 출하하며(S17), 포장용기에는 구체적인 음용방법 가령, '500㎖ 생수에 1포를 넣어 잘 흔들어서 드세요'등을 표기한다.
Then, 3 grams of the solid tea obtained through the above mixing step is individually packed in a packaging container made of polyethylene in a polyethylene packing material (S17), and the packaging container is filled with a specific drinking method, for example, Please shake it well. "
이하에서는 하기 실시예에 의하여 본 발명을 보다 구체적으로 설명한다.Hereinafter, the present invention will be described in more detail with reference to the following examples.
(실시예) (Example)
1) 다이어트 고형차 제조를 위해 건조된 상태의 녹차, 구기자, 천궁, 산조인, 숙지황, 오미자, 율무, 그리고 옥발등 8가지 재료를 각각 채집하여 겉표면의 이물을 제거하였다.1) For the production of diet solid tea, 8 kinds of materials such as dried green tea, Gugija, Tungkung, Sanjino, Sukjunghwang, Omija, Yulmu and Jade were collected and the outer surface of the outer surface was removed.
2) 상기 한약재를 포함하는 8가지 재료 중 녹차, 구기자, 천궁, 산조인, 숙지황, 오미자, 율무를 각각 5g, 옥발 15g 총 50g을 용기에 넣어서 120℃의 온도에서 3시간 동안 10배수의 물로 추출하였다.2) Of the eight materials containing the medicinal herbs, 5 g of each of green tea, gugija, astragalus, sanjoin, yuzuchi, omiza, yulmu and 15 g of oval were added into a container and extracted with 10 times water for 3 hours at a temperature of 120 ° C .
3) 추출된 재료에 유산균(Lactobacillus plantarum)을 접종하여 24시간 발효시켰다. 이때, 유산균은 약 37℃에서, 3일간 배양하여 1일마다 시료를 취하여 사용하였다.3) Lactobacillus plantarum was inoculated on the extracted material and fermented for 24 hours. At this time, the lactic acid bacteria were cultured at about 37 DEG C for 3 days, and samples were taken every day.
4) 발효된 재료를 65℃에서 4시간 농축하였다.4) The fermented material was concentrated at 65 ° C for 4 hours.
5) 농축된 재료를 공지의 동결건조기계에 넣어서 보편적인 조건하에서 동결건조하였다. 5) The concentrated material was placed in a known lyophilization machine and lyophilized under universal conditions.
6) 완제품 고형차 100 중량부 당 기능성 분말 50 중량부, 치아 시드 40 중량부, 그리고 상기 동결건조 재료 10 중량부를 각각 배합하였다.6) 50 parts by weight of the functional powder, 40 parts by weight of the tooth seed, and 10 parts by weight of the above-mentioned freeze-dried material were compounded per 100 parts by weight of the solid product of the finished product.
7) 배합단계를 거친 고형차 3g씩을 폴리에틸렌 내포장 재질의 포장용기에 개별 포장하였다.
7) Three grams of solid tea after mixing was individually packed in a packaging container made of polyethylene.
한편, 상기와 같은 공정을 통해 제조된 다이어트 고형차를 가령, 물에 타서 섭취시 전술한 발효 한약재, 비타민, 치아 시드의 여러 유용한 효능을 얻을 수 있다. 즉, 발효 한약재 추출분말 섭취에 의해 다이어트 등 체중감소 극대화, 신진대사 원활, 체내 흡수율 증가, 어지러움증 예방, 식욕 감퇴, 배변활동 원활, 포만감 부여에 따른 체중 감량 시 식사에 도움등을 기대할 수 있다.On the other hand, when the dietary solid tea prepared through the above process is ingested in water for example, various useful effects of the above-described fermented herbal medicines, vitamins and tooth seeds can be obtained. In other words, it can be expected to maximize weight loss, such as dieting, smooth metabolism, increase in body absorption rate, prevention of dizziness, loss of appetite, smoothness of bowel movement,
또한, 장내 세균의 먹이가 되는 식이섬유를 배합하여, 유익균의 증가를 위한 환경을 조성함으로써 소화, 흡수, 배설의 기본 기능 외에 면역, 해독, 비타민 합성 기능, 조혈기능의 향상을 기대할 수 있다.In addition, dietary fiber to be fed to intestinal bacteria can be mixed to create an environment for increasing beneficial bacteria, thereby improving immunity, detoxification, vitamin synthesis, and hematopoiesis in addition to the basic functions of digestion, absorption and excretion.
또한, 비타민C, 비타민 B2의 섭취나, 유산균으로 발효한 한약재를 통해 항산화력 증진을 기대할 수 있다.In addition, antioxidant potency can be expected to be increased through ingestion of vitamin C and vitamin B2, or medicinal herbs fermented with lactic acid bacteria.
또한, 식이섬유가 많은 치아시드의 섭취를 통해 식전 복용시 포만감을 주어 식사량 개선에 도움을 주고, 배변활동을 촉진할 수 있다.
In addition, intake of dietary fiber with a lot of chiocides to give a feeling of fullness at the meals to help improve the diet and can promote bowel movements.
이와 같이 본 발명에 따른 발효 한약재와 식이섬유를 포함하는 다이어트 고형차 제조방법을 예시된 도면을 참조로 설명하였으나, 본 명세서에 개시된 실시예와 도면에 의해 본 발명은 한정되지 않으며 그 발명의 기술사상 범위 내에서 당업자에 의해 다양한 변형이 이루어질 수 있음은 물론이다.Although the present invention has been described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments and drawings, It is needless to say that various modifications can be made by those skilled in the art within the scope of the present invention.
Claims (3)
b) 녹차, 구기자, 천궁, 산조인, 숙지황, 오미자, 율무는 각각 1의 중량 비율로, 옥발은 3의 중량 비율로 배합하여 80~150℃의 온도에서 2~4시간 10배수의 물로 추출하는 단계;
c) 추출된 재료에 배양된 상태의 유산균(Lactobacillus plantarum)을 접종하여 24 시간 발효하는 단계;
d) 발효된 재료를 60~70℃의 온도에서 3~5시간 농축하는 단계;
e) 농축된 재료를 동결건조(freeze-drying)하는 단계;
f) 동결건조된 재료에 기능성 분말과 치아 시드 분말을 각각 배합하는 단계;
g) 배합단계를 거친 고형차를 포장용기에 개별 포장하는 단계로 이루어지는 것을 특징으로 하는 발효 한약재와 식이섬유를 포함하는 다이어트 고형차 제조방법.
a) collecting and repairing materials to remove foreign matter from the outside surface by collecting green tea, dried goji, celestial, sanjoin, saengjihwang, omija, yulmu,
b) extracting green tea, gugija, ciliarea, sanjoin, saengjiji, omija and yulmu at a weight ratio of 1 and 3 at a weight ratio of 3 and extracting the mixture at a temperature of 80 to 150 ° C for 10 minutes to 2 to 4 hours ;
c) fermenting the extracted material for 24 hours by inoculating the cultured Lactobacillus plantarum ;
d) concentrating the fermented material at a temperature of 60 to 70 DEG C for 3 to 5 hours;
e) freeze-drying the concentrated material;
f) blending the functional powder and the tooth seed powder, respectively, on the lyophilized material;
and g) individually packing the solid tea after the mixing step in a packaging container.
f)단계에서의 배합비는,
고형차 100 중량부 당 기능성 분말 40~60 중량부, 치아 시드 30~50 중량부, 동결건조 재료 5~15 중량부인 것을 특징으로 하는 발효 한약재와 식이섬유를 포함하는 다이어트 고형차 제조방법.
The method according to claim 1,
The blending ratio in step f)
Wherein the functional powder is 40 to 60 parts by weight, the toothseed is 30 to 50 parts by weight, and the freeze-dried material is 5 to 15 parts by weight per 100 parts by weight of the solid tea, and the dietary solid tea comprising the fermented herbal medicine and the dietary fiber.
A diet solid car comprising fermented herbal medicines and dietary fibers produced by the method of any one of claims 1 to 6.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108095087A (en) * | 2017-12-27 | 2018-06-01 | 武汉新华扬生物股份有限公司 | Solid state fermentation matrimony vine and preparation method thereof |
| KR102028084B1 (en) * | 2019-04-18 | 2019-10-02 | 류경국 | Method for producing concentrated solid tea containing tea extract concentrate |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108095087A (en) * | 2017-12-27 | 2018-06-01 | 武汉新华扬生物股份有限公司 | Solid state fermentation matrimony vine and preparation method thereof |
| KR102028084B1 (en) * | 2019-04-18 | 2019-10-02 | 류경국 | Method for producing concentrated solid tea containing tea extract concentrate |
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