KR101841726B1 - Food Composition For Improving Bowel Movement Comprising Functional Food Component As Active Ingredient - Google Patents

Abstract

The present invention relates to a functional food composition for improving defecation, which comprises an extract of dermis, laurel leaf, mulberry leaf, zucchini, melon top, lucidum or licorice as an active ingredient. The composition of the present invention is excellent in improving bowel movements such as a reduction effect of bowel transit time, a reduction effect of bowel movement, and a reduction in bowel movement time. Thus, the composition of the present invention can be developed as a variety of functional foods having improved bowel function.

Description

TECHNICAL FIELD [0001] The present invention relates to a food composition for improving bowel movements comprising a functional food material as an active ingredient,

The present invention relates to a functional food composition for improving bowel movements comprising various functional food materials as active ingredients.

Constipation refers to a case in which the amount of feces is less than 35 g per week, less than two times per week. This is because when the lack of exercise or stress accumulates, the intestinal motility decreases and the ability to move the side decreases. Constipation refers to the case where stools stay in the colon for more than an hour. Stools are ingested and usually excreted after 12 to 72 hours. The type of food consumed affects bowel movements. In other words, a fiber-rich food absorbs liquid from the intestines to increase its volume, make excrements and stimulate excretion, while a low fiber content causes the opposite. Constipation itself is not a disease but a symptom. It causes headache, vision problems and allergies caused by poisonous gas (hydrogen sulfide, nitrosamine, ammonia, phenol) caused by abnormal fermentation caused by constipation, It is a cause of diverse and serious secondary diseases such as diseases (depression), skin diseases (such as acne), bad breath, colon diseases (hemorrhoids, colon cancer), arteriosclerosis, hypertension, stroke and immunodeficiency Do. Dietary fiber, water intake, and exercise have been tried as the basis of treatment for all constipation, and constipation is used as a secondary treatment for constipation. Therefore, it causes various side effects. In particular, the irritative laxative gradually decreases its efficacy when it is administered orally for a long period of time, and furthermore, when it is taken over a long time, the pancreatic plexus may be destroyed and become a "lowered type colon"

The food industry in Korea has a market size of about 100 trillion won, and the sales of the traditional foods are 7,400 billion won (2007 data on agricultural and marine products distribution, 5,100 companies, more than 5 people). Among traditional foods, the sales of tea is about 7%, but the export of tea is the highest with 23%. The Korean beverage market has been rapidly changed and developed due to social change and economic development. In the late 90s, the beverage market surpassed 2 trillion won and focused on developing new materials, and traditional beverages became market competitiveness. Meanwhile, in recent years, various types of tea drinks have been developed. Among them, the introduction of new-concept tea drinks utilizing functional ingredients such as black beans, corn barley, dandelion, and matéa I'm crazy. There is a need to increase the demand for new mixed tea products that have improved bowel movements in the tea beverage market. In addition, the development of tea beverages using fruit and vegetable fruits with high defecation and antioxidant properties is also required to develop new products having effects such as skin beauty, anti-obesity and anti-aging effects. In addition, there is a need to develop new products that utilize physiologically active byproducts such as dermis and melon. However, there has not yet been studied on mixed tea beverages using fruit and vegetables which have the defecation - improving effect until now.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The present inventors have made efforts to develop a beverage food having a high antioxidative activity and at the same time an excellent defecation improving effect. As a result, the present inventors completed the present invention by confirming that the mixed extract of fruit and vegetable materials and agricultural products showed a remarkable improvement in bowel movement, such as a reduction in colon transit time, a decrease in circumference, and a reduction in bowel movement time.

Accordingly, an object of the present invention is to provide a food composition for improving bowel movements.

The objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

According to one aspect of the present invention, the present invention provides a composition comprising: (i) an extract of dermis, laurel leaf, mulberry leaf, barberry, melon top, (Ⅱ) Extracts of dermis, mulberry leaves, horseradish, melon faucet, killer, and licorice; Or (iii) an extract of a dermis, a laurel, a mulberry leaf, a melon-faucet, a cuttlefish, and licorice as an active ingredient.

The active ingredient of the food composition of the present invention is an extract of dandruff, laurel leaf, mulberry leaf, mackerel, melon faucet, lucidum or licorice.

As used herein, the term " dendritic "refers to the mature peri of the citrus unshiu Markovich or related plants in Korea.

As used herein, the term " laurel "refers to a tree native to the Mediterranean, also known as the olive tree. It is known that laurel seeds are planted as cannabis, and that in the private sector, berries and leaves are used as medicines to eliminate the rushes and boils. Dried leaves of laurel are called bay leaf, and they are good for scent and put into dish or tea.

The term "mulberry leaf" as used herein means a leaf of mulberry. It is effective not only for diabetes and hyperlipemia but also for treating or preventing cold, fever, headache, furrow, eye congestion and hypertension.

As used herein, the term " barberry "refers to bark or root bark of Magnolia (officinalis, obovata, officinalis var.

In the present specification, the term " melon faucet "means the nipple portion of a melon, and is used as a Chinese medicine, called" overblown " The effect of pouring thick or thin sputum and long-accumulated food residue is excellent.

As used herein, the term " killer "means a seed of a killer, an annual herbaceous plant belonging to the soybean family.

As used herein, the term " licorice "refers to a perennial plant of the dicotyledonous rosemary bean with the scientific name Glycyrrhiza uralensis. Licorice root is used as sweetener and herbal medicine since it becomes sweet.

In the present invention, the extracts of the dermis, laurel leaf, mulberry leaf, zucchini, melon faucet, lucidum or licorice extract may be prepared according to a conventional method known in the art for extracting an extract from a natural product, Can be separated using a phosphorous solvent.

As the extraction solvent for extracting the extract of the present invention, a solvent generally used in the extraction process may be used, and two or more different solvents may be sequentially extracted. Preferably, the extraction solvent of the present invention is selected from the group consisting of water, an anhydrous or a lower alcohol having 1 to 4 carbon atoms (methanol, ethanol, propanol, butanol), acetone, ethyl acetate, butyl acetate, dichloromethane (CH ₂ Cl ₂ ) , Hexane (Hexane) and 1,3-butylene glycol, and most preferably water.

According to a preferred embodiment of the present invention, the extract of the dermis, laurel leaf, mulberry leaf, mackerel, melon, faucet or licorice in the present invention is contained at a concentration of 0.01 to 40% by weight based on the total weight of the composition.

As demonstrated in the following specific example, the composition of the present invention is excellent in improving bowel movements such as a reduction effect of the colon transit time, a reduction effect of the obtuse arm, and a reduction in the time required for bowel movement. These effects are synergistic effects due to the combination of the extract components of the present invention.

The composition of the present invention can be produced in the form of a functional food composition for improving bowel movements.

The functional food composition of the present invention includes components that are ordinarily added during the manufacture of food, and includes, for example, proteins, carbohydrates, fats, nutrients, and seasonings. For example, in the case of being made with a drink, as an active ingredient, a flavoring agent or a natural carbohydrate may be included as an additional ingredient in addition to the extract of dermis, laurel leaf, mulberry leaf, ginger root, melon juice, For example, natural carbohydrates include monosaccharides (e.g., glucose, fructose, etc.); Disaccharides (e.g., maltose, sucrose, etc.); oligosaccharide; Polysaccharides (e.g., dextrin, cyclodextrin and the like); And sugar alcohols (e.g., xylitol, sorbitol, erythritol, etc.). Natural flavoring agents (e.g., tau martin, stevia extract, etc.) and synthetic flavoring agents (e.g., saccharin, aspartame, etc.) may be used as flavorings.

The form of the functional food composition of the present invention is not particularly limited and includes, for example, drinks, breads, cookies, sweets, candies, tea, vitamin complexes and the like, preferably in the form of drinks or tea.

The present invention relates to a functional food composition for improving defecation, which comprises an extract of dermis, laurel leaf, mulberry leaf, zucchini, melon top, lucidum or licorice as an active ingredient. The composition of the present invention is excellent in improving bowel movements such as a reduction effect of bowel transit time, a reduction effect of bowel movement, and a reduction in bowel movement time. Thus, the composition of the present invention can be developed as a variety of functional foods having improved bowel function.

BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a photograph of a non-permeable marker (Kolomark ^TM ) used in a clinical trial to improve defecation of the composition of the present invention.
FIGS. 2A and 2B are the results of measuring the antioxidative properties according to the leaching times (1 minute, 2 minutes, 3 minutes and 4 minutes) of each material component of the mixed tea composition of the present invention.
FIG. 3A and FIG. 3B are the results of measuring the total phenol content according to the leaching time (1 minute, 2 minutes, 3 minutes and 4 minutes) of each material component of the mixed tea composition of the present invention.
4 shows the results of measuring the antioxidative properties of the mixed tea composition of the present invention.
5 shows the results of measurement of the total phenol content of the mixed tea composition according to the leaching time of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example

Materials and Methods

1. Experimental material

Dulk, mulberry leaves, liquorice, liquorice, and licorice were purchased from "good herb", laurel water was purchased from Lotte Mart in Anseong City, and melon roe was purchased from " Improvement of the defecation of mixed tea The non-permeable marker (Kolomark ^TM ) used in clinical trials was purchased from Gaia Medical.

2. Pretreatment and extraction conditions of mixed car materials

The dermis, laurel water, mulberry leaf, mulberry leaf, melon faucet, cutter and licorice were washed in water and dried naturally, respectively. After drying, the dermis, laurel leaf and mulberry leaves pass through 25 mesh and not through 80 mesh The mixture was roasted at 80 ㅁ and 3 5- for 5-6 min. Roasted melon, caterpillars, licorice, and julienne were roasted under the above conditions. The antioxidative and quality characteristics of each food ingredient were measured in the unsticked state. Boiling water (98 ° C) was poured in 1 minute, 2 minutes, 3 minutes, 4 minutes And extracted with a 1% solution each minute. Mixed tea samples were also extracted under the same extraction conditions (temperature, time).

3. Manufacture of mixed car

The mixture ratio of the mixed car B is as shown in Table 1 below. Mixed tea A and control group B, C and D were prepared as a sample for clinical experiment. The control group was prepared by blending barley tea, Nurungji and Angelica gigas. Mixed car C and D were prepared by removing the laurel leaves or skimmed carrageenan, respectively, from the mixture of car B.

ingredient Experimental group Control group Mixed tea B Mixed car C Mixed tea D Mixed car A dermis 0.4 g (33.33%) 0.4 g (44.44%) 0.4 g (36.36%) barley 0.5 g
(50%) laurel tree 0.3 g (25.00%)  - 0.3 g (27.27%) Mulberry leaf 0.15 g (12.50%) 0.15 g (16.67%) 0.15 g (13.64%) Skins 0.1 g (8.33%) 0.1 g (11.11%) - Nurungji 0.3 g
(30%) Melon faucet 0.1 g (8.33%) 0.1 g (11.11%) 0.1g (9.09%) Loser 0.1 g (8.33%) 0.1 g (11.11%) 0.1g (9.09%) Angelica 0.2 g
(20%) licorice 0.05 g (4.17%) 0.05g (5.56%) 0.05 g (4.55%) sum 1.2 g (100%) 0.9 g (100%) 1.1 g (100%) 1 g (100%)

4. Clinical trial

4-1. Experiment participants and mixed tea drinking method

For the clinical trial, 14 participants with constipation were recruited and mixed tea was taken for 3 days (before and after breakfast, lunch, dinner) for 5 days. As a method of ingestion, tea bags were put in a cup and boiling water was poured for 3 minutes to drink after we drank two times. Experiment participants were allowed to drink 15 mixed tea for 3 days for 5 days. Mixed car A, mixed car B, mixed car C and mixed car D were drunk at intervals of two weeks to prevent pharmacological effects.

4-2. Abdominal measurement

The abdominal circumference of each participant was measured by the same person under the same conditions as for mixed-drink and post-drinking abdominal shots.

4-3. Measurement of colon transit time of radiopaque marker

Five days after mixing, the abdomen was taken at Chung Jun - Pyo 's internal medicine department in Daechi - dong, Gangnam - gu, Seoul. ColomarkTM was used to evaluate the motor function of the colon. This method is mainly used for the measurement of colon transit time. Because it can be diagnosed only by simple and simple abdominal radiography, There is an advantage that can be implemented. The radiopaque marker method was performed by taking a capsule containing 20 radiopaque markers in 1 capsule, and then taking a simple abdominal X-ray after a certain period of time, counting the number of markers remaining in the large intestine, . In the present example, capsules containing 20 markers were taken at 2:00 PM continuously for 3 days from the third day of drinking tea A, B, C, D in the present example. On the sixth day after drinking, a simple abdominal X- The total colonic transit time was calculated and the number of remaining markers was calculated to compare the effects of improving the constipation of the mixed tea. An impermeable marker (Kolomark TM) is shown in the photograph of FIG.

4-4. Questionnaire about bowel movement

Questionnaires were administered during the period of drinking mixed tea and mixed tea A, B, C, D, and the questionnaire items were as follows. As drinking habits, the number of times of drinking, the number of times of drinking, the number of times of exercise, the number of times of drinking, the number of meals, the daily intake of water and the use of laxatives as general habits, For the questionnaire, we asked about the number of bowel movements, bowel movements, abdominal pain and abdominal discomfort at bowel movement, After drinking, we surveyed the items in Table 2 below.

Number of drinks bowel movement
Number of times bowel movement
Time Form of side Abdominal pain
And abdominal discomfort After defecation
Remorse Major bowels
Time zone ① 3 times a day 0 times
(Not able to spring) Within 5 minutes Like a bean
Hard stool Be very severe Be very severe Breakfast meal ② Twice a day 1-2 times a week 6-10 minutes
Within Hard
A rugged stool Severe Severe Morning meal ③ Once a day 3-4 times a week Within 11-20 minutes Wrinkled sausage
Shape I feel a little bit. I feel a little bit. Between breakfast and lunch ④ Other 5-6 times a week Within 21-30 minutes Serpentine
Frizzy stool I almost feel
Do not I hardly feel it. Between lunch and dinner ⑤ More than 7 times a week More than that Clear-cut
Lump Not at all Not at all After dinner ⑥ Sides
I did not see Hard-tempered
Porridge Just before falling asleep ⑦ Without lumps
Water-only stool

5. Measurement of quality characteristics of sample

5-1. pH

The pH was measured by leaching of each material and mixed tea with different leaching times (1, 2, 3, 4 minutes) and then taking 50 ml of the leachate with a pH meter (710A, Orion, USA).

5-2. Chromaticity

The chromaticity of the sample was measured using a color difference meter (CQ1200X Hunter Lab, USA) equipped with a liquid accessory. The white standard plate of the Hunter colorimeter (L = 93.36, a = -0.97, b = 0.43 ), A value indicating lightness, a value indicating redness, and value (DELTA E) indicating belliness indicating yellowness were measured.

6. Determination of antioxidative effect and total phenol content of samples

6-1. DPPH (1,1-Diphenyl-2-picrylhydrazy) free radical scavenging ability

⁴ mL of 2 × 10 ^-4 M 1,1-Diphenyl-2-picrylhydrazy (DPPH: Sigma Chemical Co., St. Louis, Mo., USA) solution was added to 1 mL of the sample solution and mixed for 10 seconds. Absorbance was measured at 517 nm using a spectrophotometer (DU 530 spectrophotometer, Beckman, 4300 N, Fullerton, USA). In the control group, 4 mL of DPPH solution was added to 1 mL of methanol, and the absorbance was measured under the same conditions as above.

Electron donating ability (EDA) = (control absorbance - sample absorbance) / control absorbance X 100 = (1-sample / control) X 100

6-2. Total phenolic compound content

The total phenolic compound content was measured by modifying the Folin-Ciocalteu method. After adding 9 ml of distilled water to 1 ml of food material and mixed tea extract, 1 ml of Folin-Ciocalteu phenol reagent (Sigma Chemical Co., St. Louis, Mo., USA) was added and stirred for 3 minutes. After 5 minutes, 10 mL of a 7% NaCO3 solution was added, stirred, diluted with 25 mL of distilled water, and allowed to stand at 23 DEG C for 90 minutes. Absorbance was measured at 750 nm using a static spectrophotometer (DU 530 spectrophotometer, Beckman, 4300 N, Fullerton, USA). The total phenolic compound content was calculated by preparing a standard calibration curve with gallic acid (Sigma Chemical Co., St. Louis, Mo., USA) and expressed as GAE (gallic acid equivalents, mg gallic acid) .

7. Statistical processing

All experiments were repeated three times or more. The results were analyzed by Duncan's multiple range test for the items with significant differences between the samples.

Experiment result

1. Radiation due to mixing tea Impermeable Marker  Colon transit time

Table 3 shows changes in the number of KolomarkTM after mixing tea A, B, and C. D.

Participants Mixed car A Mixed tea B Mixed car C Mixed tea D The smallest number P1 58 0 28 26 B P2 55 28 49 0 D P3 47 15 34 39 B P4 27 22 24 14 D P5 23 17 15 20 C P6 20 0 2 4 B P7 11 2 32 11 B P8 9 0 15 0 B, D P9 8 0 2 10 B P10 23 37 28 15 D P11 22 28 5 42 C P12 7 48 49 36 A P13 3 46 27 34 A P14 0 24 2 19 A Average 22.36 19.07 22.29 19.29

Generally, in a colomark measurement experiment, a case where more than 30 colomarks are measured can be regarded as a constipation patient. The above 14 participants showed an average of 22.36 colomark numbers after mixed tea A drink. However, the number of colomarks was decreased to 19.07 after mixed tea B drink in experimental group. Especially, p1, p2, and p3 were 58, 55, and 47, respectively, after drinking the control, but after drinking B, 0, 28, and 15 were significantly decreased. In addition, in the blend ratio of mixed tea B, when the mixed tea C obtained by subtracting the laurel leaf was consumed, the average coliform transit time did not decrease with an average of 22.29. In the blend ratio of mixed blend B, the average value of mixed blend D was 19.29, which was similar to mixed blend B. As a result, the average number of colomarks of the participants after the intake of mixed tea B, C and D was decreased. Especially, mixed tea B showed the most decrease in colon transit time.

2. Variation of bowing according to mixed tea consumption

Table 4 shows the changes in the post-drinking posture after drinking, mixed tea A, mixed tea A (control), mixed tea B, C, D (experimental group).

Participants Drinking before Mixed car A Mixed tea B Mixed car C Mixed tea D P1 75 73 71 69 68.58 P2 80 77.5 75.5 75.5 80 P3 93.7 87.5 82.8 82.8 82.8 P4 89.5 87 85 80 78 P5 72.8 70.5 69.5 69.5 69.5 P6 72 71 70.4 75 75 P7 84 81.2 83.8 86.4 81.3 P8 74 73 71.8 68 66 P9 94.5 94.5 91 90 90 P10 73.5 76.4 71.6 71.5 68 P11 88 88 88 88 87.5 P12 78 78 72.8 70 75 P13 74 70 68 66 68 P14 67 66 66 66 68.6 Average 79.7 78.15 76.23 75.55 75.59

As a result of the measurement of the abdominal circumcision according to the mixed tea drinking, the average prevalence of abdominal pain in the experimental group decreased from 79.7cm to 78.15cm after the control group, but there was no significant difference. However, after mixing tea B, 76.23cm was significantly decreased, and mixed tea C and mixed tea D were 75.55cm and 75.59cm, respectively, compared with before drinking and control. As a result, as the drinking of the mixed tea was reduced,

3. Changes in bowel movements according to mixed tea consumption

A questionnaire was used to compare the changes in bowel activity after drinking A, B, C, D before and after mixed tea.

3-1. Number of bowel movements

The changes in the number of bowel movements after drinking the mixed tea, mixed tea A, B, C, and D are shown in Table 5 below.

Participants Drinking before Mixed car A Mixed tea B Mixed car C Mixed tea D P1 3 One 2 2 3 P2 2 5 3 4 4 P3 2 2 2 2 2 P4 4 4 4 4 3 P5 4 3 5 3 2 P6 5 5 5 4 4 P7 4 2 5 4 3 P8 4 3 4 4 4 P9 3 2 3 3 3 P10 3 3 3 3 3 P11 3 3 3 3 3 P12 3 3 2 3 3 P13 2 2 0 2 2 P14 3 4 4 4 4 Average 3.23 2.92 3.15 3.15 3.00

* Number of bowel movements - ① Nail Spring ② One to two times a week ③ Three to four times a week ④ Five to six times a week ⑤ More than seven times a week

The number of bowel movements per week was 3.23 points for mixed car and control group, but it decreased to 3.15 for mixed car B and C after drinking. There was no significant change in bowel movements according to mixed tea consumption.

3-2. Time required for bowel movement

Table 6 shows changes in the time required for defecation after drinking the mixed tea, mixed tea A, B, C, D.

Participants Drinking before Mixed car A Mixed tea B Mixed car C Mixed tea D P1 One 6 One One One P2 One 2 4.5 4.2 4.8 P3 2 2 3 3 2 P4 2 2 2 One One P5 2 1.33 One 1.2 One P6 2 2 2 2 2 P7 One 1.6 1.4 One 2 P8 2 One One One 4 P9 2 2 One One 3 P10 2 1.67 1.67 One 1.33 P11 3 2.67 2 2 One P12 4 2.75 3.5 1.67 1.5 P13 3 2 2 3 2 P14 4 2.6 2.4 2.6 2.4 Average 2.21 2.26 2.03 1.83 1.67

* Time required for bowel movement - ① Less than 5 minutes ② Less than 6 ~ 10 minutes ③ Less than 11 ~ 20 minutes ④ Less than 21 ~ 30 minutes ⑤ I can not see any more.

The time required for stool was checked daily for 5 days. The mean time to defecation before drinking was 2.21 points, which was within 6-10 minutes, and the time required for defecation within 6-10 minutes was 2.26 points and 2.03 points after mixed tea A (control) and mixed tea B, respectively. Mixed tea C and mixed tea D were 1.83 and 1.67, respectively. As a result, the time required for defecation was reduced by drinking mixed tea.

3-3. Bowel shape

Table 7 shows changes in bowel shape after drinking with mixed tea, mixed tea A, B, C, D.

Participants Drinking before Mixed car A Mixed tea B Mixed car C Mixed tea D P1 One 0 2 2 2.25 P2 5 4.5 5 3 4.2 P3 3 3 5.5 3 4.5 P4 4 5 5 5 4.8 P5 2 2.33 3.4 3.5 4 P6 4.5 5 3.4 4.6 4.6 P7 2 3.6 4 5.8 5.8 P8 2 3.5 4 4 4 P9 2 2 4 4 3 P10 3 3.33 4 4.5 4 P11 2 4.67 4 4.33 4 P12 2 3.25 3.5 3.33 3.5 P13 2 5 5 5 3 P14 5 2.8 3.2 3 2.8 Average 2.82 3.43 4.00 3.93 3.89

The shape of the stool - ① stiff as beans, ② stiff and uneven stools, ③ wrinkled sausage-shaped stools, ④ serpentine stools, ⑤ perimeter-lump stools, ⑥ stubborn stale porridge, ⑦ without lumps A side with only water.

The shape of the sides was checked by showing the seven types of shapes from hardness to water diarrhea. Before the mixed tea drink, the average was 2.82 points, between the 2 'hard and rugged side' and the 3 'corrugated sausage side', and after the control drinking, it was 3 'wrinkled sausage side side'. However, mixed car B, C, and D were 4.00, 3.93, and 3.89, respectively, with four snake - like sides.

3-4. Abdominal pain and abdominal discomfort during bowel movements

Table 8 shows changes in abdominal pain and abdominal discomfort at the time of bowel movement after mixing tea, mixed tea A, B, C, D after drinking.

Participants Drinking before Mixed car A Mixed tea B Mixed car C Mixed tea D P1 One 0 4 4 4 P2 2 2 2 3 3 P3 3 3 3 3 2 P4 5 4 5 5 5 P5 3 3 4 5 5 P6 3 3 4 3 4 P7 3 3 5 4 4 P8 3 3 3 4 4 P9 3 3 5 5 5 P10 2 3 4 3 4 P11 3 3 4 4 5 P12 4 3 5 4 5 P13 3 3 3 3 4 P14 3 3 3 3 3 Average 2.93 2.79 3.86 3.79 4.07

* Abdominal pain and abdominal discomfort at bowel movements - ① very severe ② severe ③ somewhat ④ rarely ⑤ not at all.

83.3% of the patients had abdominal pain or abdominal discomfort, and 16.6% of them said that they did not feel very much. Later, 66.6% of the respondents felt that they felt very uncomfortable with abdominal pain or abdominal discomfort when they were excluded because they felt 'very severe', 'severe' or 'slightly felt' to 33.3%. Finally, there was a reduction in abdominal discomfort and abdominal discomfort at the time of bowel movements according to the mixed tea consumption, and it was most favorable among the mixed tea B and mixed tea D (average = 4).

3-5. Remorse

Table 9 shows the changes in the remnants after bowel movements after drinking the mixed tea, mixed tea A, B, C, D.

Participants Drinking before Mixed car A Mixed tea B Mixed car C Mixed tea D P1 One 0 4 4 3 P2 One 2 3 3 3 P3 3 3 3 2 3 P4 4 4 4 5 5 P5 3 3 3 4 4 P6 3 3 3 3 4 P7 3 3 4 4 3 P8 3 3 3 4 4 P9 3 3 5 5 5 P10 3 3 4 4 4 P11 3 4 4 4 5 P12 3 3 5 4 4 P13 3 3 3 3 3 P14 3 3 3 3 3 Average 2.79 2.86 3.62 3.71 3.76

⑤ After the defecation, 잔 - ① very severe ② severe, ③ feeling a little, ④ rarely feeling, ⑤ not at all.

8.3%, 8.3%, and slightly felt 83.3%, respectively. After mixing, B, C, and D were significantly lower than the control group. 'Almost did not feel', indicating that the mixed tea relieved the residual symptoms after bowel movement. The final mean values of the mixed tea C and mixed tea D were the best, but there was no significant difference between the mixed tea.

3-6. Baggage Time Zone

Table 10 shows the changes in bowel time after mixed tea A, B, C, and D after drinking.

Participants Mixed car A Mixed tea B Mixed car C Mixed tea D P1 2 3 2 2 P2 3.5 4 4 4 P3 4 5 5 6 P4 One One One 2 P5 One 3 3.5 3.5 P6 One One One One P7 One One One 2 P8 2 2 2 2 P9 2 One One 2 P10 5 5 5 5 P11 4 4 4 4 P12 3 One 4 3 P13 2 2 4 2 P14 3 One 2 One Average 2.46 2.43 2.82 2.82

* Breakfast time - ① breakfast, ② after breakfast, ③ between breakfast and lunch, ④ between lunch and dinner, ⑤ after dinner, ⑥ before going to bed

Mixed tea A and mixed tea B were 2.46 and 2.43, respectively, and the time difference between breakfast and lunch was 2.82. There was no significant difference in the time of bladder evacuation by mixed tea.

4. Quality characteristics of mixed car materials

4-1. pH

Table 10 shows the pH results of leaching times (1 minute, 2 minutes, 3 minutes and 4 minutes) of each mixed material.

All values are mean ㅁ S.D. ***: p < 0.001

^AF) Means with different superscripts in the same column differ significantly by Duncan's multiple range test (p <0.05).

^ab) Means with different superscripts in the same row differ significantly by Duncan's multiple range test (p <0.05).

The pH of each sample was measured by leaching time in order to investigate the processing characteristics of each sample. The pH of the leachate was the highest at 7.94 - 7.90, while the pH of the melon faucet leached at pH 6.43 - 6.34 was the lowest, while that of melon faucet decreased with the leaching time (p < 0.05). In addition, the leachate leachability of other samples tends to increase with increasing leaching time. (P <0.05), respectively. In general, the pH of the samples except melon faucet was alkaline, which was considered to be useful for the processing aptitude of mixed tea.

4-2. DPPH (1,1-Diphenyl-2-picrylhydrazy) Antioxidant properties by free radical scavenging ability

The results of the antioxidative properties according to the leaching times (1 minute, 2 minutes, 3 minutes and 4 minutes) of the mixed tea materials are shown in FIGS. 2A and 2B. The antioxidative activity (free radical scavenging activity) of the dermis extracts was the highest at 56.19% in 4 minutes leaching, but there was no significant difference. Leachate leaching showed the highest antioxidative activity of 85.45% at 2 minutes leaching, but this difference was not significantly different from other groups. The antioxidant activity of mulberry leaf leachate increased with increasing leaching time (p <0.05). The leachability of Catcher larvae was higher than that of the first leaching for 3-4 min. The leaching of 4 - min leachate showed the highest antioxidant activity (68.98%) (p <0.05). Melon faucet also showed higher antioxidative activity with increasing leaching time like mulberry leaves, but there was no significant difference. The antioxidative activity of leachate was highest in 70.15 ~ 85.49% and 59.1 ~ 86.27% and 64.31 ~ 70.46%, respectively. On the other hand, mulberry leaves showed the lowest value of 6.94 ~ 20.41% (p <0.001), and the antioxidant activity was higher than that of the initial 1 or 2 min leaching for 3 or 4 min.

4-3. Antioxidative properties of total phenolic compounds

The results of the total phenol content according to the leaching times (1 minute, 2 minutes, 3 minutes and 4 minutes) of the mixed tea materials are shown in FIGS. 3A and 3B. The total phenol content of the leachate was measured by the leaching time. The total phenol content of the leachate was not significantly different according to the leaching time, and the total phenol content was 16.5 ~ 18.74. (15.9 ~ 21.2). The results of this study are as follows. In the case of laurel and mulberry leaves, the phenol content tended to increase significantly with increasing leaching time (p <0.001). Phenol contents increased with increasing leaching time, and 47.14 and 14.71, respectively (p <0.001). As a result, the total phenol content of the pasta extract was the highest in the range of 31.56 ~ 47.14 (p <0.001), followed by the total phenol contents in the order of laurel leaf (20.82 ~ 28.53) and melon fauna (20.02 ~ 24.52). However, phenol contents were low (10.38, 14.71), licorice (6.56 ~ 8.58) and mulberry leaves (6.03 ~ 8.23) (p <0.001). The results of phenolic content were similar to those of antioxidant activity (free radical scavenging activity), and phenol content was higher with increasing leaching time.

5. Quality characteristics of mixed car

5-1. pH

The pH of the mixed tea according to the leaching time (1 minute, 2 minutes, 3 minutes, 4 minutes) is shown in Table 11 below.

All values are mean ㅁ S.D. **: p < 0.01

^ac) Means with different superscripts in the same row differ significantly by Duncan's multiple range test (p <0.05)

In order to investigate the processing characteristics of leaching of mixed tea, pH was measured by varying the leaching time. As a result, it was close to alkaline at pH 6.91 during 1 minute leaching but decreased to pH 6.68 during 2 min leaching (p <0.01). In the case of 3 min leaching, it increased slightly, but decreased to pH 6.53 after 4 min leaching (p <0.01). The pH of each material showed a pH of 7.0 or higher in the above, but the pH after the preparation of the mixed tea tended to drop to acidity. This is because the content of the dermis in the preparation of the mixed tea is higher than that of the organic acid such as oxalic acid, citric acid and malic acid contained in the dermis because the organic acid contained in the tea is a factor affecting the pH during tea leaching, It is thought that the pH would be decreased by leaching. In the present study, it was reported that the pH of the leachate was increased as the leaching temperature of the dermis increased. In this study, leaching of mixed tea was carried out at a high temperature of 90 ° C, .

5-2. Chromaticity

The results of the chromaticity measurement of the mixed tea according to the leaching time (1 minute, 2 minutes, 3 minutes, 4 minutes) are shown in Table 12 below.

All values are mean ㅁ S.D. *: p < 0.05, **: p &lt; 0.01

^ac) Means with different superscripts in the same column differ significantly by Duncan's multiple range test (p <0.05).

As the leaching time increased, the lightness (L value) decreased as the leaching time increased from 94.71 at 1 minute to 93.15 at 4 minute leaching (p <0.05). The redness (a value) increased with increasing leaching time, but there was no significant difference. Yellowness (b value) was also increased with increasing leaching time, and increased from 23.19 for 1 minute leaching to 30.07 for 4 minutes leaching (<p.0,05). As the leaching time increased, the color difference of mixed car decreased and the intensity of red and yellow increased.

5-3. Antioxidative properties of DPPH radical scavenging ability

The antioxidant properties of the mixed tea according to the leaching time (1 minute, 2 minutes, 3 minutes, 4 minutes) are as shown in Fig. The antioxidative activity of mixed tea was investigated by leaching time. The antioxidative activity was increased with increasing leaching time and 99.59% by 3 minutes leaching (p <0.05). The antioxidant activity of green tea was 80 ~ 90% in water activity and storage temperature effect on the antioxidant activity of powdered green tea extract of Choi, et al. (2009). The antioxidant activity of this mixture was 90.30 ~ 99.6% Showed higher antioxidant activity. As a result, as the leaching time increases, the free radical scavenging ability also increases. As a result, increasing the leaching time for the mixed tea may be a suitable method for the antioxidant intake of the mixed tea.

5-4. Antioxidative properties of total phenolic compounds

The total phenolic content of the mixed tea according to the leaching time (1 minute, 2 minutes, 3 minutes, 4 minutes) is as shown in FIG. Phenolic compounds are one of the secondary metabolites widely distributed in plants. They have various structures and molecular weights. The phenolic hydroxyl group of phenolic compounds binds to macromolecules such as proteins and functions as physiological functions such as antioxidant, . The total phenolic content of the mixed tea was higher than that of the mixed tea (p <0.05) as the leaching time increased and the phenol contents increased. The antioxidative activity of total phenolic compounds was 4 min., But the free radical scavenging activity was the highest in antioxidative activity. However, the antioxidative activity was increased with increasing leaching time in both experiments. In addition, it has been reported that the major role of phenolic compounds is to eliminate free radicals (Moller et al., 1999; Madsen et al., 1996), and the total amount of phenolic compounds such as flavonoids, phenolic acids and anthocyanins This is because the total phenol content acts as an important factor in the antioxidant activity exhibited by DPPH radical scavenging ability.

 While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (3)

A functional food composition for improving defecation, comprising an extract of 36.36% by weight of dermis, 27.27% by weight of laurel leaf, 13.64% by weight of mulberry leaf, 9.09% by weight of melon faucet, 9.09% by weight of catechin and 4.55% by weight of licorice.
The functional food composition for improving defecation as claimed in claim 1, wherein the food composition is a beverage or tea composition.
The functional food composition according to claim 1, wherein the extract is a hot-water extract.

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