KR-20260067541-A - Cheongmyeongtang jelly with excellent antioxidant activity and its manufacturing method

Abstract

The present invention relates to a Cheongmyeongtang jelly having excellent antioxidant activity and improved taste and ease of consumption, and a method for manufacturing the same, comprising: a) a step of obtaining a mixture by mixing Polygala tenuifolia powder, Poria cocos powder, Acorus calamus powder, Ixeris dentata root powder and honey; b) a step of obtaining a double-boiler mixture by introducing the mixture into a double-boiler; c) a step of obtaining an extract by heating a mixture of alcohol and water mixed with the double-boiler mixture and then filtering it under high pressure; d) a step of obtaining high-pressure homogenized soybean oil by grinding soybeans and then homogenizing them under high pressure; and e) a step of obtaining a jelly-type Cheongmyeongtang by mixing the extract, the high-pressure homogenized soybean oil and a thickener, and then heating and concentrating the mixture.

Inventors

• 이보영
• 주남진

Assignees

• 농업회사법인 앤제이메디칼 주식회사

Dates

Publication Date

20260513

Application Date

20241106

Claims (6)

1. a) a step of obtaining a mixture by mixing Polygala tenuifolia powder, Poria cocos powder, Acorus calamus powder, Ixeris dentata root powder and honey; and b) a step of introducing the above mixture into a water bath to obtain a water bath mixture; c) a step of obtaining an extract by heating a mixture of alcohol and water mixed in the above-mentioned water bath mixture and then filtering it under high pressure; d) a step of obtaining high-pressure homogenized soybean oil by grinding soybeans and then high-pressure homogenizing; e) a step of mixing the above extract, the above high-pressure homogenized soybean oil, and a thickener, and then heating and concentrating to obtain a jelly-type Chomyungtang; characterized by comprising a method for manufacturing a Chomyungtang jelly with excellent antioxidant activity.
2. In paragraph 1, A method for manufacturing a Chomyeongtang jelly with excellent antioxidant activity, characterized in that the sowthistle root powder of step a) above is obtained by steaming the sowthistle root, drying it, and then grinding the dried sowthistle root.
3. In paragraph 2, A method for preparing a Chomyungtang jelly with excellent antioxidant activity, characterized in that step a) above involves mixing 90 to 110 parts by weight of Poria cocos powder, 90 to 110 parts by weight of Acorus calamus powder, 50 to 70 parts by weight of Ixeris dentata root powder, and 65 to 75 parts by weight of honey with 100 parts by weight of Polygala tenuifolia powder.
4. In paragraph 3, A method for manufacturing a Chomyungtang jelly with excellent antioxidant activity, characterized in that step c) involves mixing 20-40% by weight of ethanol and 180-220% by weight of water with 100% by weight of the above-mentioned water bath mixture, heating at 75-85°C for 20-40 minutes, and then filtering under high pressure to obtain an extract.
5. In paragraph 4, A method for preparing a Chomyungtang jelly with excellent antioxidant activity, characterized by mixing 10 to 30 parts by weight of the high-pressure homogenized soybean oil with 100 parts by weight of the extract in step e) above.
6. A Chomyeongtang jelly with excellent antioxidant activity, characterized by being manufactured by the method of any one of claims 1 to 5.

Description

Cheongmyeongtang jelly with excellent antioxidant activity and its manufacturing method The present invention relates to a Cheongmyeongtang jelly with excellent antioxidant activity and a method for manufacturing the same. In particular, it relates to a Cheongmyeongtang jelly with excellent antioxidant activity and improved taste and ease of consumption, and a method for manufacturing the same. Chongmyeongtang is a prescription composed of Baekboksin, Seokchangpo, and Wonji, used to treat memory loss and forgetfulness. Chongmyeongtang was created by Gong Jeong-hyeon, a physician during the Ming Dynasty in China. Born into a family of physicians for generations, Gong Jeong-hyeon is said to have had a very deep understanding of medicine, having received medical training from a young age from his father, Gong Sin, who served as a physician at the Imperial Medical Office. He authored several books, including *Manbyeonghoechun*, *Susebowon*, *Gogeumuigam*, *Unrimsingak*, *Bonchopojeyakseongbujeonghyeong*, *Jonghaengseonbang*, and *Nobugeumbang*. Chongmyeongtang is included in *Jonghaengseonbang*, which was published in 1581. Most of these medical texts contain empirical prescriptions made from two or three medicinal herbs that are easily available in daily life, and Chongmyeongtang is also a very simple prescription composed of three medicinal herbs: Baekboksin, Seokchangpo, and Wonji. In Korean medical texts, specifically in the Internal Medicine section of Heo Jun’s *Donguibogam*, Chongmyeongtang is recorded as treating ‘Damang (forgetfulness),’ and it was used to treat symptoms such as memory loss and forgetfulness. Meanwhile, regarding Chomyeongtang, patent document 0001 and others have been proposed. Patent Document 0001 relates to a composition for improving memory and learning ability and relieving stress, characterized by including a hot water extract of natural materials including Poria cocos, Polygala tenuifolia, Acorus calamus, and Nelumbo nucifera seeds. It has the advantage of being safe without side effects, having anti-fatigue activity, and helping to improve learning ability by enhancing brain activity, particularly memory, and relieving psychological stress. The method for manufacturing the Chomyungtang jelly with excellent antioxidant activity according to the present invention is described in detail below. The method for manufacturing a Chongmyungtang jelly with excellent antioxidant activity according to the present invention comprises a mixture preparation step, a water bath step, an extraction step, a high-pressure homogenized soybean oil preparation step, and a Chongmyungtang jelly manufacturing step. First, the above mixture preparation step is a step of obtaining a mixture by mixing Polygala root powder, Poria cocos powder, Acorus calamus powder, and Ixeris root powder. The above-mentioned Polygala powder is obtained by drying and pulverizing the roots of Polygala tenuifolia. Polygala is the dried root of a perennial plant of the Polygala family, Sapindales order, and is effective in clearing the head, stabilizing the mind, removing phlegm, and relieving stagnation. The above Poria cocos powder is produced by drying and pulverizing Poria cocos. Poria cocos refers to the dried sclerotia of the fungus *Poria cocos Wolf*, which parasitizes and grows on the roots of pine trees 3 to 10 years after felling. The outer shell is called *Boknyeongpi*, while the fungal body that grows enveloping the pine root is called *Boksin*, those with a white interior are called *Baekbokryeong*, and those with a red interior are called *Jeokbokryeong*; all are used as medicinal materials. Poria cocos is effective for symptoms such as difficulty urinating and swelling of the abdomen and the entire body, and it treats cough, vomiting, diarrhea, palpitations, easily startled reactions, amnesia, and seminal emission. It also shows a significant response to renal edema. The representative component is β-pachyman, which accounts for approximately 90%, and it also contains pachymic acid, protein, glucose, and other substances. The above Acorus calamus powder is prepared by drying and pulverizing the rhizomes of Acorus calamus. Acorus calamus (Acori Graminei Rhizoma) is a perennial herbaceous plant belonging to the Araceae family and is also known as Changpo, Suchangpo, Hyangpo, and Wangchangpo. Acorus calamus contains essential oils, making it suitable for use in the production of fragrance oils; its main components include asarone, eugenol, and caryophyllene. It is known that the administration of Acorus calamus extract reduces voluntary movement, enhances sleep-inducing effects, and possesses sedative properties. The above-mentioned bittercress root powder is obtained by drying and powdering the bittercress root. In order to reduce the bitter and astringent taste of the bittercress root and improve taste preference, it is preferable to use bittercress root powder obtained by steaming the bittercress root, drying it