KR100955298B1 - Fermented Extract Preparation Method of Eoseongcho and Sambaekcho - Google Patents

Abstract

The present invention relates to a method for producing fermented extract of Eochocho and three hundred gree, and more particularly to fermented extract of Eochocho or three hundred gree after fermentation of Echochocho or three hundred vine, followed by hot water and ethanol extraction.

Fermentation extract manufacturing method according to the present invention, while removing the fishy taste and aroma of eoseongcho and three hundred seconds, provides a method for extracting the useful ingredients contained in eoseongcho and three hundred seconds without reducing the pharmacological effect.

Description

Method for Manufacturing Fermented Extract from Houttuynia cordata Thunb and Saururus chinensis Baill}

The present invention relates to a method for producing fermented extract of Eochocho or three hundred sec by fermenting Eochocho or three hundred sec, followed by hot water and ethanol extraction.

Recently, the demand for a natural health food having a function to solve the lack of exercise, overwork, stress, disease and constitution due to changes in lifestyle patterns is rapidly increasing, and the research and development is actively progressed.

As part of this, Houttuynia cordata Thunb., Which is effective in diuretic, analgesic, hemostatic, antimicrobial, antiviral, anti-angiogenic and anti-inflammatory effects, antibacterial, antipyretic, detoxifying, anti-inflammatory, hepatitis, Research is underway on saururus chinensis Baill., Which is effective for jaundice, boils, purulent insecticides, wounds, ulcers, deactivation of carcinogenic substances, inhibiting cancer cell growth and strengthening blood pressure.

Eoseongcho is a wild herb of perennial herb that belongs to over three hundred species. Its main components are terpenoid, lipid and aromatic volatile components, quercetin and quercetin-3-o-glycoside. It is known as and has been widely used as a herbal medicine since ancient times. In addition, the three hundred vinegar is a perennial herb that grows mainly in the high wetlands and beaches of Hankyung-myeon, Bukjeju-gun in China, Japan, and Korea.

Echoseong and three hundred seconds as described above because of the components that each contain a strong and unique smell, such as fish fishy. In order to remove fishy odor from the above-mentioned Echo and three hundred seconds, conventionally, Echo and three hundred seconds to dry or distilled through the water vapor is used to process the drug. However, since the conventional method as described above does not completely remove the fishy smell of fish and 300 seconds, the weaker nausea has a problem of rejection for reproduction.

In addition, the conventional method as described above has a problem of reducing the pharmacological effects peculiar to Eochocho and three hundred sec in the process of drying and distilling through water vapor into a drug.

Therefore, the inventors of the present invention while studying the fermentation broth production technology to improve the functionality of Eoseongcho, three hundred seconds, develop efficient manufacturing technology of dry hot water extract and fermentation matured liquid of Eoseongcho and three hundred seconds, the method of extracting useful substances therefrom The present invention has been completed by establishing.

It is an object of the present invention to provide a method for preparing fermented extracts of fishery herb and three hundred herb.

In order to achieve the above object, the present invention comprises the steps of removing the water after washing Eoseongcho or three hundred seconds; Putting the water-removed fish vinegar or three hundred vine into a jar and adding sugar syrup to the jar, and repeating the operation of adding sugar syrup to the fish vinegar or three hundred s; Applying a sugar syrup to completely cover the fish paste or three hundred candles of the laminated upper surface; Pressing the sugar syrup-coated upper surface with a clean stone; Sealing the jar and performing primary fermentation; Stabilizing the resulting foam of the primary fermentation and performing secondary fermentation; Aging and leaching the secondary fermented product at room temperature for 2 to 3 months and then filtering to prepare a fermented matured liquid; Adding distilled water 10 times by weight to the fermentation broth, followed by extracting hot water at 95 ° C. for 8 hours and filtering to prepare a filtrate; Preparing a concentrated solution by concentrating the filtrate under reduced pressure at 50˜55 ° C. such that the filtrate is 5 vol% based on the distilled water; 75% ethanol was added to the concentrate, followed by stirring for 24 hours at 5 ° C; And it provides a method for producing a fermented extract of Eoseongcho and three hundred seconds, comprising the step of filtering the left concentrate and lyophilized to produce a powder.

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The present inventors prepared fermented extracts from the samples of Eoseongcho and three hundred sec. First, the sugar syrup and Eoseongcho or three hundred vines were mixed to carry out the first fermentation and the second fermentation, and then aged and leached at room temperature to prepare a fermentation matured liquid. In addition, hydrothermal and alcohol extraction was carried out for each of the fish and 300 seconds (see Fig. 1).

In addition, the general components were analyzed after extraction with each component of the fish and three hundred seconds methanol (see Table 1). In the case of general ingredients, Eoseongcho and three hundred sec showed higher contents than other ingredients, and total vitamin C content was higher than other herbs. In addition, as a result of measuring the free sugar content of eoseongcho and three hundred seconds, the fructose and glucose content was relatively high compared to other green tea leaves and the sugar and maltose content is similar or lower than that of green tea leaves and persimmon leaves (see Table 2). In addition, the antibacterial activity against Bacillus sp . Strains of the fermented extract of Eoseongcho and three hundreds, respectively, were measured (see FIG. 2).

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Fermentation extract manufacturing method according to the present invention, while removing the fishy taste and aroma of eoseongcho and three hundred seconds, provides a method for extracting the useful ingredients contained in eoseongcho and three hundred seconds without reducing the pharmacological effect.

Hereinafter, the present invention will be described in more detail based on the following examples. However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples and the accompanying drawings, and other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. It will be apparent to those skilled in the art to which the present invention pertains.

<Example>

The present inventors prepared fermentation extracts from Eochocho and Trichophytium samples. At this time, the Eoseongcho and three hundred vines were organically cultivated, and the present inventors (Semyung Oriental Pharmaceutical Co., Ltd.) used the living bodies and dried bodies grown and shipped directly. Various component analysis and microbial test reagents were purchased from the commercial chemicals.

<Example 1> Fermented matured solution of fish and three hundred

The present inventors prepared the fermentation extract in the following order.

First, Echo and three hundred seconds were washed and then completely drained. This was put about 5 cm in each glass jar, sugar syrup was added, and this was repeated. Finally, sugar syrup was added to completely cover edible or triticale for the purpose of preventing microbial contamination. After pressing and sealing with the stone which was washed and dried, primary fermentation was performed. The resulting foam was stabilized and secondary fermentation was performed. After aging and leaching at room temperature (2 to 3 months), the filtrate of the liquid material was used as the fermentation aging solution.

Example 2 Fermentation Extract Preparation

The useful ingredients contained in Eoseongcho and Triticalea are easy to extract through alcohols, but when used as a perennial food material, the extraction yield is slightly lower than that of organic solvents, but hot water has many advantages in safety, extraction equipment, and manufacturing cost. It is preferable to extract using, so as shown in FIG. After distilled water 2000ml was added to the fermentation broth 200g sample prepared in Example 1, a reflux condenser was attached and extracted with hot water at 95 ° C. for 8 hours, followed by filtration. Concentrate the filtrate at 50 ~ 55 ℃ to 100ml in a vacuum condenser, cool down to room temperature, add ethanol to 75% ethanol solution, stir and leave at 5 ℃ for 24 hours to remove the precipitate formed. The solution was lyophilized and used for the experiment.

<Example 3> Analysis of the components of Eoseongcho, three hundred seconds

Analysis of the general components of each of the Eochocho and Trichocho fermented extract prepared above was analyzed by AOAC method, and the sample preparation was pulverized with 1 kg of sample, mixed with methanol as an extraction solvent, and homogenized using a homogenizer, and then about 10 times The methanol was divided into three times and extracted repeatedly for 12 hours. The methanol extract was filtered using filter paper and concentrated at 45 ° C. using a vacuum evaporator.

As a result, the results of analyzing the chemical components of Eoseongcho and three hundred seconds, the general component content is shown in Table 1 below. In the case of general ingredients, Eoseongcho and 300baekcho showed higher contents than other ingredients, and total vitamin C (ascorbic acid) content was higher than other herbs. In particular, there was no significant difference between the ingredients of Eoseongcho and 300 sec.

Approximate Compositions (%, Dry Mass) of Hottuynia cordata and Sarurus sinensis Furtherance Hottuynia cordata Sarurus sinensis moisture 78.86 77.48 Crude protein 2.24 2.42 Geography 1.38 1.09 Crude ash 2.51 2.93 Crude fiber 5.79 6.06 Ascorbic acid (mg / 100 g) 12.6 11.8

In addition, as a result of measuring the free sugar content of Eoseongcho and 300 seconds, the glucose content of glucose was 0.56%, fructose 0.31%, sugar 0.05%, maltose 0.01%, and the content of fructose and glucose was relatively higher than other green tea leaves. Sugar and maltose contents were similar or lower than those of green tea and persimmon leaves.

Free sugar (%, dry mass basis) Party Hottuynia cordata Sarurus sinensis glucose 0.56 0.59 fruit sugar 0.31 0.46 Sugar 0.05 0.09 Maltose 0.01 0.04

Example 4 Determination of Antimicrobial Activity of Fermented Extracts

In order to investigate the effect on the representative Bacillus genus and lactic acid bacteria involved in aging among the common strains, the growth medium of the experimental strain was measured by the paper disc method using MRS medium, PDA medium, and the like.

The fermented extract of Eoseongcho / Sanchocho was used as a liquid sample, and solidified by pouring a basal medium (1.5% agar) into Petri dishes as a growth medium and then preparing it in a middle-layer medium (0.75% agar) prepared in a flask on a 55 ° C water bath. A certain amount of test bacteria ( Bacillus subtilis ) (medium: liquid culture bacteria = 3 ml: 30 μl) was added aseptically and mixed. 3 mL of medium broth was poured onto the base broth and evenly applied to the solidified medium, and the disc dipped with the extract was brought into close contact. 75 μl of 0.85% physiological saline was adsorbed onto the paper disc to allow the herbal extract to be diffused. The paper disks were placed on a plate medium to be in close contact with each other, and left for 1 hour in a 4 ° C. refrigerator, then incubated for 24 to 48 hours in a 37 ° C. incubator, and then the clear zone around the paper disks was examined. As a result of measuring the antimicrobial activity by paper disc, the fermented extract showed no inhibitory effect on the growth of bacterium ( Bacillus subtilis ), but the dry extract had antimicrobial activity, so the antimicrobial material of the fermented extract was lost during fermentation. Has the functionality of food with antimicrobial activity. Figure 2 is a photograph showing the antimicrobial activity of Echochocho and Trichophytium extract. (A) and (c) of FIG. 2 are extracts from Echochocho, and (b) and (d) are extracts of three hundred sec.

1 is a process diagram summarizing the preparation steps of hot water and ethanol extraction from Hottuynia cordata and Sarurus sinensis ,

Figure 2 is a photograph showing the antimicrobial activity of the extracts of Hottuynia cordata and Sarurus sinensis (where (a) is fermented Hottuynia cordata (10Brix), (b) is fermented Sarurus sinensis (10Brix), (c) is Hottuynia cordata (10Brix) and (d) is Sarurus sinensis (10Brix).

Claims (3)

Removing water after washing the fish paste or three hundred seconds; Putting the water-removed fish vinegar or three hundred vine into a jar and adding sugar syrup to the jar, and repeating the operation of adding sugar syrup to the fish vinegar or three hundred s; Applying a sugar syrup to completely cover the fish paste or three hundred candles of the laminated upper surface; Pressing the sugar syrup-coated upper surface with a clean stone; Sealing the jar and performing primary fermentation; Stabilizing the resulting foam of the primary fermentation and performing secondary fermentation; Aging and leaching the secondary fermented product at room temperature for 2 to 3 months and then filtering to prepare a fermented matured liquid; Adding distilled water 10 times by weight to the fermentation broth, followed by extracting hot water at 95 ° C. for 8 hours and filtering to prepare a filtrate; Preparing a concentrated solution by concentrating the filtrate under reduced pressure at 50˜55 ° C. such that the filtrate is 5 vol% based on the distilled water; 75% ethanol was added to the concentrate, followed by stirring for 24 hours at 5 ° C; And After filtration of the concentrated solution left lyophilized, comprising the step of preparing a powder, the fermented extract of Eoseongcho and three hundred s. delete delete

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