Method for manufacturing Rehmannia glutinosa using a mixture of malt extract and Solanum melongena extract

Abstract

The present invention relates to a method for preparing Rehmannia glutinosa using a mixture of malt extract and eggplant extract, and to Rehmannia glutinosa prepared by this method. Rehmannia glutinosa prepared by soaking in the malt extract and eggplant extract according to the present invention is highly effective in increasing the frequency of bowel movements, changing the consistency of stool to make it easier to pass, reducing the frequency of straining, and improving the frequency of feeling blockage and incomplete bowel emptying after defecation. Furthermore, since it also has a weight loss effect, it has very high industrial value as a material for improving constipation and for dieting.

Description

Technology Field

[0001] The present invention relates to a method for preparing Rehmannia glutinosa using a mixture of malt extract and eggplant extract, and more specifically, to a novel method for preparing high-quality Rehmannia glutinosa with excellent medicinal efficacy and no digestive disorders by using a mixture of malt extract and eggplant extract during the soaking step. Background Technology

[0002] Rehmannia glutinosa ( Rehmannia glutinosa Rehmannia glutinosa is a perennial herbaceous plant belonging to the Scrophulariaceae family. When the basal leaves and fine roots are removed and the soil is thoroughly washed off, it is called Saengjihwang or Seonjihwang; when dried, it is called Geonjihwang; and when processed through the preparation process, it is called Sukjihwang. Saengjihwang is known for its excellent hemostatic, antipyretic, and detoxifying effects, and is known to contain various beneficial components.

[0003] Among the many beneficial components contained in raw Rehmannia glutinosa, some sugars are not broken down by enzymes in the human digestive system and can cause intestinal gas and diarrhea. Therefore, rather than using raw Rehmannia glutinosa itself, processed Rehmannia glutinosa from which the problematic sugars have been removed has been mainly used as a medicinal herb.

[0004] In order to produce Sukjihwang, the process generally involves drying Saengjihwang into Geonjihwang, soaking it in alcohol, and then repeating the process of steaming the soaked Sukjihwang. In the production process of Sukjihwang, the soaking process is essential for supplying monosaccharides resulting from the enzymatic and microbial action of the Rehmannia glutinosa, and it is also essential for the production of Sukjihwang because it involves breaking down the indigestible oligosaccharides of Sukjihwang to provide a precursor for the production of 5-HMF (5-Hydroxymethyl-2-furaldehyde), a useful component of Sukjihwang.

[0005] In an attempt to eliminate the side effects of Rehmannia glutinosa and increase the 5-HMF content, there have been cases in which Rehmannia glutinosa was prepared by mixing apple juice (Registered Patent No. 10-0407244) or hawthorn decoction (Registered Patent No. 10-0407237) into the alcohol during the soaking process to prepare Rehmannia glutinosa by soaking dried or pre-treated Rehmannia glutinosa. However, recent research results have reported that repeated steaming increases the 5-HMF content, which in turn increases toxicity within the human body and may be harmful (Korean J. Oriental Physiology & Pathology 25(5):823∼829, 2011). Consequently, Rehmannia glutinosa obtained by this method is highly likely to cause digestive disorders, abdominal distension, and constipation, along with side effects caused by the high 5-HMF content.

[0006] Registered Patent No. 10-1516300 disclosed a method of preparing Rehmannia glutinosa by immersing raw Rehmannia glutinosa in juice rather than soaking it in alcohol, spraying glutinous rice wine during the steaming process, and naturally drying it to address the problem of increasing 5-HMF content and shorten the preparation time. However, even with this method, there is still a problem where the 5-HMF content increases as the steaming is repeated, and the Rehmannia glutinosa prepared accordingly still poses a potential risk of causing digestive disorders, abdominal distension, constipation, etc.

[0007] Malt is obtained by germinating barley (Hordeum vulgare Linn) of the Gramineae family to produce maltase amylase. It has hard husks, sprouts of no more than 2 cm in length, and is yellow in color. Malt is effective for digestive disorders caused by weakness of the spleen and stomach, and is particularly used for indigestion caused by wheat flour-based foods. It is also effective for insufficient lactation. Malt has a young sprout at one end and a young root at the other end, the outer surface is light yellow, and the endosperm is milky white. Its texture is hard and brittle. Malt also has other names including Dàmài yá, Dàmài bò, Dàmài máo, Mài niè, and Gǔ mài. However, no cases of applying malt or malt extract to the preparation of prepared rehmannia root, particularly to the soaking process of prepared rehmannia root, can be found.

[0008] Eggplant belongs to the Solanaceae family, and is called Eggplant, Guinea squash, and Aubergine in English, and is called Jiazi, Qie, Luo, Kunlungua, Chaobiejia etc. in Chinese. Eggplant has been used as food and traditional medicine, and is known to be effective for improving blood flow, hypertension, stroke, anti-cancer, expectorant, asthma, skin ulcers, frostbite, antibacterial effect, toothache, eczema, dysuria and other conditions. However, no cases of applying eggplant or eggplant extract to the preparation of prepared rehmannia root, particularly to the soaking process of prepared rehmannia root, can be found.

[0009] Against this technical background, the present inventors conducted intensive research on a method for improving digestive disorders, abdominal distension, constipation and other problems that have been problematic in prepared rehmannia root prepared by conventional manufacturing methods. In the research process, the inventors unexpectedly found that when rehmannia root is immersed in a soaking solution containing a mixture of malt extract and eggplant extract and then steamed, it not only facilitates digestion and absorption after actual consumption, but also increases the excretion of feces, improves constipation symptoms, and has a weight loss effect. Based on this finding, the present invention was completed. Problem to be Solved

[0011] The objective of the present invention is to provide a method for preparing Rehmannia glutinosa that not only facilitates digestion and absorption but also enhances the effects of removing accumulated waste, improving constipation, and reducing weight.

[0012] Another objective of the present invention is to provide Rehmannia glutinosa prepared by the above method.

[0013] Another objective of the present invention is to provide a food or health functional food composition comprising Rehmannia glutinosa prepared by the above method. means of solving the problem

[0014] The present invention provides a method for preparing processed Rehmannia glutinosa using malt extract and branch extract during the soaking of Rehmannia glutinosa.

[0015] The present invention provides Rehmannia glutinosa prepared by the aforementioned manufacturing method.

[0016] The present invention provides a food or health functional food composition comprising Rehmannia glutinosa prepared by the aforementioned manufacturing method. Effects of the invention

[0018] Since the present invention can provide Rehmannia glutinosa that is easily digested and absorbed, and has excellent effects in removing accumulated waste, improving constipation, and reducing weight, it can be usefully utilized in related products and industries that use Rehmannia glutinosa.

[0019] In addition, Rehmannia glutinosa prepared by the method according to the present invention can be usefully utilized to improve sleep quality, including dry mouth, nocturia, and residual urine, in diabetic patients. Specific details for implementing the invention

[0021] In one embodiment, the present invention provides a method for preparing Rehmannia glutinosa comprising the following steps:

[0022] (1) A step of preparing an infusion solution by mixing a mixture of malt extract and eggplant extract with alcohol;

[0023] (2) Step of immersing the Rehmannia glutinosa in the infusion solution of step (1);

[0024] (3) Step (2) Step of removing the soaked Rehmannia glutinosa and drying it once;

[0025] (4) Step of steaming the dried Rehmannia glutinosa;

[0026] (5) A step of secondarily drying the steamed Rehmannia glutinosa, and

[0027] (6) A step of repeating steps (1) through (5) at will.

[0028] In addition, the present invention provides Rehmannia glutinosa prepared by the method described above.

[0029] The present invention will be described in detail below.

[0030] The prepared Rehmannia glutinosa according to the present invention is characterized by being prepared by immersing raw Rehmannia glutinosa or dried Rehmannia glutinosa in an infusion solution prepared by mixing a mixture of malt extract and eggplant extract with alcohol, filtering the mixture, steaming it, and drying it.

[0031] The method for preparing Rehmannia glutinosa according to the present invention is described in detail step by step as follows.

[0032] Step (1) is a step of preparing an infusion solution by mixing a mixture of malt extract and eggplant extract with alcohol, wherein the mixture of malt extract and eggplant extract is mixed with alcohol in a certain ratio.

[0033] In this specification, malt extract may be extracted by known solvent extraction methods. For example, malt may be extracted using any one or a mixture of solvents selected from organic solvents such as water, ethanol, alcohols having 1 to 6 carbon atoms such as methanol, propanol, isopropanol, and butanol, acetone, ether, chloroform, ethyl acetate, methylene chloride, hexane, cyclohexane, petroleum ether, diethyl ether, and benzene. For application in food or pharmaceuticals, it may be preferable to extract with water or ethanol.

[0034] The amount of extraction solvent may vary depending on the amount of malt being extracted, and preferably, it can be used in an amount of 1 to 10 times the weight of the malt, more preferably 2 to 5 times the weight, and most preferably 3 to 4 times the weight.

[0035] In addition, the above extract can be filtered and used in liquid form, and preferably, can be solidified and used through a drying process such as spray drying or freeze-drying.

[0036] In the present invention, the eggplant extract may be obtained by extracting from various parts of the eggplant, and preferably, may be an extract obtained by hot water extraction of the eggplant fruit part including the peel. Here, the hot water may be hot water at 85 to 105°C, preferably 90 to 95°C.

[0037] In the present invention, the malt extract and eggplant extract may be mixed in a weight ratio of 1 to 3:1, preferably 3:1.

[0038] In this specification, alcohol may be yellow wine, clear wine, or sake, preferably clear wine, more preferably glutinous rice clear wine.

[0039] A mixture of malt extract and eggplant extract and alcohol can be mixed in a ratio of 1:1 to 1:4 by weight, preferably 1:4. If the mixture of malt extract and eggplant extract is excessively large compared to the alcohol, the tissue of the Rehmannia glutinosa may become too soft due to the acidity of the concentrate, and conversely, if it is too small, the degree of softening of the Rehmannia glutinosa tissue may be minimal, and the beneficial components of the concentrate may not be able to penetrate the Rehmannia glutinosa.

[0040] Step (2) is a step of immersing Rehmannia glutinosa in the infusion solution prepared in Step (1), and the immersion can be performed for 5 to 10 hours, preferably 7 to 8 hours, at a temperature range of 55°C to 75°C. During immersion, the immersion can be performed by turning the immersion evenly 3 to 5 times at regular time intervals, for example, about 30 minutes, about 1 hour, about 1 hour 30 minutes, and about 2 hours.

[0041] Step (3) is a step of removing the soaked Rehmannia obtained in Step (2) and performing a first drying step, and the product may be dried in a dryer such that the moisture content is about 20 to 30%, preferably about 15 to 25%, relative to the moisture content in the Rehmannia after soaking. At this time, far-infrared rays may be irradiated to increase the medicinal effect of the soaked Rehmannia, increase drying efficiency, and shorten the drying time. Far infrared irradiation can be performed at a wavelength of about 100 to 300 μm, preferably 150 to 200 μm, at intervals of 15 to 30 minutes for at least 1 minute, at least 2 minutes, 3 minutes, at least 4 minutes, at least 5 minutes, at least 6 minutes, at least 7 minutes, at least 8 minutes, at least 9 minutes, at least 10 minutes, at least 2 times, at least 3 times, at least 4 times, at least 5 times, at least 6 times, or more, preferably 3 to 5 times for 5 minutes at intervals of 30 minutes, at least 2 times, at least 3 times, at least 4 times, at least 5 times, at least 6 times, or more, preferably 3 to 5 times for 5 minutes at intervals of 30 minutes.

[0042] The moisture content of Rehmannia glutinosa can be determined by measuring the amount of liquid that flows out when compressing a slice obtained by cutting one or two Rehmannia glutinosa samples into a suitable size, for example, 2 to 3 cm thick.

[0043] Step (4) is a step of steaming dried Rehmannia glutinosa, which can be performed at a temperature range of 95°C to 105°C, preferably 98°C to 102°C for 30 minutes to 3 hours, preferably 1 to 1.5 hours.

[0044] Step (5) is a step of secondary drying the steamed Rehmannia glutinosa, and the product may be dried in a dryer such that the moisture content is about 5 to 25%, preferably about 10 to 20%, relative to the moisture content of the Rehmannia glutinosa after soaking. At this time, far-infrared rays may be irradiated to increase the medicinal effect of the soaked Rehmannia glutinosa, increase drying efficiency, and shorten the drying time. Far-infrared irradiation may be performed at a wavelength of about 100 to 300 μm, preferably 150 to 200 μm, at intervals of 15 to 30 minutes for at least 1 minute, at least 2 minutes, 3 minutes, at least 4 minutes, at least 5 minutes, at least 6 minutes, at least 7 minutes, at least 8 minutes, at least 9 minutes, at least 10 minutes, at least 2 times, at least 3 times, at least 4 times, at least 5 times, at least 6 times, or more, preferably at intervals of 25 minutes for 5 minutes, 3 to 5 times.

[0045] The moisture content of Rehmannia glutinosa can be determined by measuring the amount of liquid that flows out when compressing a slice obtained by cutting one or two Rehmannia glutinosa samples into a suitable size, for example, 2 to 3 cm thick.

[0046] Step (6) is a step of repeating steps (1) through (5) at will, and can be repeated 3, 4, 5, 6, 7, 8, or up to 9 times.

[0047] According to the method for preparing Rehmannia glutinosa of the present invention, since Rehmannia glutinosa can be prepared in approximately 7 to 11 days even with 9 steaming and 9 drying, the manufacturing time, which usually takes more than 15 days, can be significantly shortened, thereby greatly improving productivity.

[0048] In another aspect, the present invention relates to Rehmannia glutinosa prepared by the aforementioned manufacturing method.

[0049] The Rehmannia glutinosa obtained through the method for preparing Rehmannia glutinosa according to the present invention has the advantage of being easily digested and absorbed even after repeated steaming processes, and exhibiting excellent effects in removing accumulated waste, improving constipation, and reducing weight.

[0050] The prepared Rehmannia glutinosa according to the present invention can be processed into powder, liquid, pill, paste, etc., and can be formulated into other forms as needed.

[0051] In another aspect, the present invention relates to a food product comprising Rehmannia glutinosa prepared by the aforementioned manufacturing method.

[0052] Examples of food items include bossam, palbojjim, samgyetang, galbijjim, bread, salad, and sauces (seasonings), but are not limited to these.

[0053] In another aspect, the present invention relates to a health functional food composition comprising Rehmannia glutinosa (including extracts thereof) prepared by the aforementioned manufacturing method.

[0054] As used in this specification, the term "health functional food" refers to a food manufactured and processed in the form of tablets, capsules, powders, granules, liquids, pills, etc., using raw materials or ingredients that have functional properties useful to the human body. Herein, "functionality" means consuming for the purpose of obtaining beneficial effects for health purposes, such as regulating nutrients or physiological actions regarding the structure and function of the human body.

[0055] The food composition of the present invention may include conventional food additives, and unless otherwise specified, suitability as a "food additive" is determined in accordance with the specifications and standards for the relevant item, based on the general provisions and general test methods of the food additive code approved by the Food and Drug Safety Agency.

[0056] Examples of items listed in the above "Food Additives Codex" include chemically synthesized products such as ketones, glycine, potassium citrate, nicotinic acid, and cinnamon acid; natural additives such as persimmon dye, licorice extract, crystalline cellulose, sorghum dye, and guar gum; and mixed preparations such as L-sodium glutamate preparations, alkaline noodle additives, preservative preparations, and tar dye preparations.

[0057] In this specification, the health functional food composition can be manufactured by methods commonly used in the art, and during manufacturing, it can be prepared by adding raw materials and ingredients commonly added in the art, and can be used together with a food science-acceptable carrier. Furthermore, unlike general pharmaceuticals, it has the advantage of being made from food ingredients, thus avoiding side effects that may occur with long-term use of pharmaceuticals, and can be highly portable.

[0058] The effective content of the prepared Rehmannia glutinosa (or its extract) according to the present invention can be appropriately determined according to the purpose of use, e.g., prevention, maintenance of health status, therapeutic treatment, etc. Generally, when manufacturing food, the prepared Rehmannia glutinosa prepared by the method according to the present invention may be added in an amount of 1 to 50% by weight, preferably 5 to 10% by weight, but is not limited thereto. However, in cases of long-term consumption depending on the health status or disease history of the user, it may be used in an amount lower than the above range.

[0059] In this specification, there are no special limitations on the types of health functional foods, and examples of foods to which Rehmannia glutinosa according to the present invention may be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, chewing gum, dairy products including ice cream, various soups, beverages, tea, drinks, alcoholic beverages, vitamin complexes, etc., and include all health functional foods in the conventional sense.

[0060] The health functional food composition of the present invention can be manufactured and processed in the form of tablets, capsules, powders, granules, liquids, pills, beverages, teas, pouches, etc.

[0061] For example, in the case of a health functional food in tablet form, a mixture of Rehmannia glutinosa (or extract) according to the present invention, excipients, binders, disintegrants, and other additives may be granulated by a conventional method, and then a lubricant or the like may be added and compression molded, or the mixture may be compression molded directly. In addition, the health functional food in tablet form may contain a sweetener or the like as needed, and may be coated with a suitable coating agent as needed.

[0062] In the case of a health functional food in capsule form, it can be manufactured by filling a conventional hard capsule with a mixture of Rehmannia glutinosa (or its extract) according to the present invention and additives such as excipients, or a granular form thereof or a coated granular form thereof, and a soft capsule can be manufactured by filling a capsule base such as gelatin with a mixture of Rehmannia glutinosa (or its extract) according to the present invention and additives such as excipients. The soft capsule may contain plasticizers such as glycerin or sorbitol, coloring agents, preservatives, etc., as needed.

[0063] In the case of a health functional food in the form of a pill, a mixture of Rehmannia glutinosa (or extract), excipients, binders, disintegrants, etc. according to the present invention may be prepared by molding it in a suitable way, and if necessary, the pill may be coated with white sugar or other suitable coating agents, or the pill may be coated with starch, talc, or a suitable material.

[0064] In the case of a health functional food in granular form, a mixture of Rehmannia glutinosa (or extract) according to the present invention, excipients, binders, disintegrants, etc., can be manufactured by molding it into granules using a suitable method, and may contain flavoring agents, stimulants, etc. as needed. The health functional food in granular form can be manufactured by selecting granules of an appropriate size using No. 12 (1680 μm), No. 14 (1410 μm), and No. 45 (350 μm) sieves.

[0065] The definitions of terms for the above excipients, binders, disintegrants, lubricants, flavoring agents, etc. include those described in literature known in the art that have the same or similar functions (Commentary on the Korean Pharmacopoeia, Munseongsa, Association of Korean Colleges of Pharmacy, 5th Revised Edition, pp. 33-48, 1989).

[0066] In another aspect, the present invention provides a pharmaceutical composition comprising Rehmannia glutinosa (or extract) prepared by the aforementioned manufacturing method.

[0067] The pharmaceutical composition of the present invention may be used for one or more purposes selected from the removal of accumulated feces, improvement of constipation, and / or weight loss.

[0068] The pharmaceutical composition of the present invention may include Rehmannia glutinosa (or extract) according to the present invention and a pharmaceutically acceptable carrier, and may be formulated according to conventional methods into oral formulations such as powders, granules, tablets, capsules, suspensions, emulsions, syrups, and aerosols, as well as topical preparations, suppositories, and sterile injectable solutions.

[0069] The above-mentioned pharmaceutically acceptable carriers include, but are not limited to, those commonly used in the art, such as lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia gum, alginate, gelatin, calcium phosphate, calcium silicate, cellulose, methyl cellulose, microcrystalline cellulose, polyvinylpyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate, and mineral oil. Additionally, the pharmaceutical composition of the present invention comprises fillers, extenders, binders, wetting agents, disintegrants, diluents or excipients such as surfactants, and other pharmaceutically acceptable additives.

[0070] When the pharmaceutical composition of the present invention is formulated into an oral solid dosage form, it includes tablets, pills, powders, granules, capsules, etc., and such solid dosage forms may include at least one excipient, for example, starch, calcium carbonate, sucrose or lactose, gelatin, etc., but is not limited thereto, may also include lubricants such as magnesium stearate, talc, etc.

[0071] When the pharmaceutical composition of the present invention is formulated into an oral liquid formulation, it may be formulated into a suspension, oral liquid, emulsion, syrup, etc., and is not limited thereto, but may include a diluent such as water or liquid paraffin, a humectant, a sweetener, a flavoring agent, a preservative, etc.

[0072] When the pharmaceutical composition of the present invention is formulated into a parenteral liquid formulation, it may be formulated into a sterile aqueous solution, a non-aqueous solvent, a suspension, an emulsion, a lyophilized formulation, a suppository, etc., and is not limited thereto, but may include, as non-aqueous solvents and suspensions, propylene glycol, polyethylene glycol, vegetable oils such as olive oil, injectable esters such as ethyl oleate, etc. As a base for suppositories, witepsol, macrogol, tween 61, cacao oil, laurin oil, glycerogelatin, etc. may be used, but is not limited thereto.

[0073] The dosage of Rehmannia glutinosa (or its extract) contained in the pharmaceutical composition of the present invention may vary depending on the patient's condition, body weight, age, degree of disease, drug form, route of administration, and duration, but can be appropriately selected by a person skilled in the art. For example, it may be administered or applied at a dose of 1 to 10,000 mg / kg per day, preferably 10 to 5,000 mg / kg, and said administration may be administered or applied once a day or divided into several doses.

[0074] In addition, the pharmaceutical composition of the present invention comprising Rehmannia glutinosa (or an extract thereof) and a pharmaceutically acceptable carrier may contain one or more additional active ingredients exhibiting the same or similar functions. For example, it may include additional active ingredients exhibiting known effects such as removing accumulated feces, improving constipation, and weight loss. Including additional active ingredients may further enhance the effect. When adding such active ingredients, they may be added considering safety due to combined use, ease of formulation, compatibility between active ingredients, and convenience of administration. The additional active ingredients may be included in an amount of 0.0001% to 10% by weight relative to the total weight of the composition, and the said content range may be adjusted according to requirements such as safety and ease of formulation.

[0075] Specific embodiments according to the present invention may be described below, but those skilled in the art will understand that other embodiments appropriately modified or altered with reference to the disclosures and embodiments of this specification may be included within the scope of the present invention:

[0076] Embodiment 1. Method for preparing Rehmannia glutinosa comprising the following steps:

[0077] (1) A step of preparing an infusion solution by mixing a mixture of malt extract and eggplant extract with alcohol;

[0078] (2) Step of immersing the Rehmannia glutinosa in the infusion solution of step (1);

[0079] (3) Step of removing the soaked Rehmannia glutinosa from step (2) and drying it once;

[0080] (4) Step of steaming the dried Rehmannia glutinosa;

[0081] (5) A step of secondarily drying the steamed Rehmannia glutinosa, and

[0082] (6) A step of repeating steps (1) through (5) at will.

[0083] Example 2. A method for preparing Rehmannia glutinosa, wherein, in Example 1, the mixture is a mixture of malt extract and eggplant extract in a weight ratio of 1 to 3:1.

[0084] Embodiment 3. A method for preparing Rehmannia glutinosa, wherein, in Embodiment 1, the mixture and the liquor are mixed in a mixing ratio of 1:1 to 1:4 based on weight.

[0085] Embodiment 4. A method for preparing Sukjihwang, wherein, in Embodiment 1, the alcohol is Cheongju, Hwangju, or a mixture thereof.

[0086] Example 5. A method for preparing Rehmannia glutinosa, wherein in Example 1, the soaking in step (2) is performed for 5 to 10 hours, or preferably 6 to 8 hours, at a temperature range of 55°C to 75°C, or preferably 60°C to 70°C.

[0087] Embodiment 6. A method for preparing processed Rehmannia glutinosa, wherein in step (3) of Embodiment 1, the drying is performed in a dryer such that the moisture content in the Rehmannia glutinosa after the soaking of step (2) is about 20 to 30%, or preferably 20 to 25%.

[0088] Example 7. A method for preparing Rehmannia glutinosa, wherein in step (4) of Example 1, the steaming is performed at a temperature range of 95°C to 105°C, or preferably 98°C to 102°C, for 30 minutes to 3 hours, or preferably 1 hour to 2 hours.

[0089] Embodiment 8. A method for preparing processed Rehmannia glutinosa, wherein in step (5) of Embodiment 1, the drying is performed in a dryer such that the moisture content in the Rehmannia glutinosa after the soaking of step (2) is 5 to 25%, or preferably 10 to 15%.

[0090] Embodiment 9. A method for preparing Rehmannia glutinosa, wherein steps (1) to (6) of Embodiment 1 are repeated 3, 4, 5, 6, 7, 8, or 9 times.

[0091] Embodiment 10. Prepared Rehmannia glutinosa according to the manufacturing method of any one of Embodiments 1 to 9.

[0092] Embodiment 11. Embodiment 10, wherein the prepared Rehmannia glutinosa is formulated in the form of powder, pill, liquid, or paste.

[0093] Embodiment 12. A food containing the processed Rehmannia glutinosa of Embodiment 10.

[0094] Embodiment 13. The food according to Embodiment 12, intended for use in improving constipation, removing accumulated waste, and reducing weight.

[0095] Embodiment 14. The food according to Embodiment 122, intended for use in improving dry mouth symptoms, nocturia, residual urine, and sleep in diabetic patients.

[0096] Embodiment 15. The food selected from Bossam, Palbojjim, Samgyetang, Galbijjim, bread, salad, and sauces in Embodiment 12.

[0097] Example 16. A health functional food composition for use in improving constipation, removing accumulated feces, and reducing weight, comprising the processed Rehmannia glutinosa of Example 10 as an active ingredient.

[0098] Example 17. A health functional food composition for use in improving dry mouth, nocturia, residual urine, and sleep in diabetic patients, comprising the processed Rehmannia glutinosa of Example 10 as an active ingredient.

[0099] Example 18. A pharmaceutical composition for use in improving constipation, removing accumulated feces, and reducing weight, comprising the processed Rehmannia glutinosa of Example 10 as an active ingredient.

[0101] The present invention will be explained in detail below through examples and experimental examples. The examples and experimental examples are provided for the purpose of explaining an embodiment of the present invention, and the scope of the present invention is not limited by the examples.

[0103] Preparation Example

[0104] Preparation Example 1: Preparation of malt extract

[0105] Malt (Hordei Fructus Germinatus) was purchased from the market, selected, and purified for use. Approximately 70 (v / v)% ethanol was added to 100 g of malt at a ratio of about four times its weight, followed by extraction by heating under reflux for about four hours. After filtering twice using a filter paper with a diameter of 8 μm, the filtered solution was concentrated under reduced pressure and freeze-dried, and then powdered to obtain the malt extract.

[0107] Preparation Example 2. Preparation of eggplant extract

[0108] 100 g of eggplant was purchased from the market, washed, placed in 500 g of water, and hot water extracted at a temperature of about 95°C for about 5 hours to obtain an eggplant hot water extract.

[0110] Examples

[0111] Example 1. Preparation of Sukjihwang using malt extract and eggplant extract

[0112] 30 g of the malt extract from Preparation Example 1 and 10 g of the eggplant extract from Preparation Example 2 were mixed, and approximately 160 g of rice wine was added. The mixture was then thoroughly mixed at room temperature for about 5 minutes to prepare an infusion solution. The prepared infusion solution was poured over 100 g of dried Rehmannia glutinosa so that the Rehmannia glutinosa was fully submerged, and the mixture was infused at approximately 95°C for about 10 hours. After removing the infused Rehmannia glutinosa to drain the solution, it was transferred to a drying room and dried at 65–70°C for about 2 hours until the moisture content reached approximately 25%. During this process, far-infrared rays with a wavelength of 140 to 160 µm were irradiated 5 times for about 5 minutes at approximately 30-minute intervals. Subsequently, the mixture was steamed for 1 hour, then transferred to a drying room and dried at 65–70°C for about 2 hours until the moisture content reached approximately 15%. At this time, far-infrared rays with a wavelength of 140 to 160 µm were irradiated 5 times for about 5 minutes at intervals of about 20 minutes. Final drying was performed according to the requirements of herbal medicines. This process was repeated 9 times (9 steaming and 9 drying) to produce Sukjihwang.

[0113] Example 2. Preparation of Sukjihwang using a mixture of malt extract and eggplant extract

[0114] Rehmannia glutinosa was prepared in the same manner as in Example 1, except that the mixing ratio of the malt extract of Preparation Example 1 and the eggplant extract of Preparation Example 2 was 2:1 by weight.

[0115] Example 3. Preparation of Sukjihwang using a mixture of malt extract and eggplant extract

[0116] Rehmannia glutinosa was prepared in the same manner as in Example 1, except that the mixing ratio of the malt extract of Preparation Example 1 and the eggplant extract of Preparation Example 2 was 1:1 based on weight.

[0117] Comparative Example 1. Preparation of Sukjihwang using malt extract

[0118] Prepared Rehmannia glutinosa was prepared in the same manner as in Example 1, except that only 40 g of the malt extract from Preparation Example 1 was used and far-infrared treatment was not performed during drying.

[0119] Comparative Example 2. Preparation of Sukjihwang using eggplant extract

[0120] Prepared Rehmannia glutinosa was prepared in the same manner as in Example 1, except that only 40 g of the eggplant extract from Preparation Example 2 was used and far-infrared treatment was not performed during drying.

[0121] Comparative Example 3. Preparation of Rehmannia glutinosa using apples

[0122] Rehmannia glutinosa prepared by steaming and drying nine times was prepared according to the manufacturing method described in Registered Patent No. 10-0407244.

[0123] Comparative Example 4. Method for preparing Rehmannia glutinosa using hawthorn

[0124] Rehmannia glutinosa prepared by steaming and drying nine times was prepared according to the manufacturing method described in Registered Patent No. 10-0407237.

[0126] Experimental Example

[0127] Experimental Example 1. Sensory evaluation of Rehmannia glutinosa in the Examples and Comparative Examples.

[0128] Sensory evaluation (10-point scale) on flavor, taste, and smell items was conducted on the Rehmannia glutinosa of Examples 1 to 3 and Comparative Examples 1 to 4 on 10 Korean medicine doctors.

[0129] division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Overall flavor 9.1 8.8 8.7 7.4 7.2 7.3 7.2 taste 8.8 8.7 8.6 8.0 7.8 7.1 7.4 smell 8.1 7.9 8.0 7.5 7.4 7.3 7.3 Average score 8.0 8.0 8.0 7.5 7.5 7.2 7.3

[0131] As confirmed in Table 1, when soaked using malt extract and eggplant extract compared to the conventional method of Rehmannia glutinosa in Comparative Examples 3 and 4, the preference was found to be higher in terms of overall flavor, taste, and smell. Compared to Comparative Examples 1 and 2, it was found that using a mixture of malt extract and eggplant extract could further improve the overall flavor, taste, and smell.

[0133] Experimental Example 2. Sensory Evaluation of Chronic Constipation Improvement

[0134] Selection of test group

[0135] Among the subjects with chronic constipation who had recurring or persistent constipation symptoms for at least 5 weeks over the past 6 months, subjects with organic bowel disease or a history of such disease, subjects with a history of severe drug or alcohol abuse in the past year, subjects with a history of malignant tumors within the past 5 years, subjects with severe cardiovascular, respiratory, renal, liver, gastrointestinal, blood, nervous, and psychiatric disorders, pregnant or breastfeeding women, and subjects who regularly take other medications that affect gastrointestinal motility and intestinal sensation were excluded, and a total of 35 subjects were selected and randomly assigned to the test groups of the examples and comparative examples, with 5 subjects in each group.

[0137] Experimental Example 2-1. Evaluation of Improvement in Chronic Constipation Symptoms

[0138] Selected subjects were instructed to take the Rehmannia glutinosa prepared in Examples 1 to 3 and Comparative Examples 1 to 4 twice a day for 4 weeks, and the improvement in constipation symptoms was recorded according to the evaluation criteria in Table 2 by comparing the before and after of intake to evaluate the effect on improving chronic constipation. The results are shown in Table 3.

[0139] Evaluation grade Evaluation details Evaluation score Significant effect When constipation has almost completely disappeared 10 effectiveness In cases where mild constipation persists or has significantly improved 7 Slightly effective If there is improvement in constipation but it is felt to be insufficient 5 invalidity In the case where there is no change 0

[0140] division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Total score 43 41 42 37 35 31 29 average 8.6 8.2 8.4 7.4 7.0 6.2 5.8

[0142] As can be seen from Table 3 above, the results of the sensory evaluation conducted on patients with chronic constipation showed that Comparative Examples 3 and 4 had a constipation improvement effect in approximately 60% of the subjects, whereas when soaked with malt extract and eggplant extract, constipation symptoms improved in about 70% of the subjects, and in particular, when soaked with a mixture of malt and eggplant extract, constipation symptoms improved in more than 80% of the subjects, confirming that the effect was excellent.

[0144] Experimental Example 2-2. Evaluation of Improvement in Bowel Movement Frequency

[0145] The results of investigating the average number of bowel movements over one week for 35 subjects who took Rehmannia glutinosa in the examples and comparative examples are shown in Table 4 below.

[0146] division Number of bowel movements (persons) 6 times or more 3 to 5 times 2 times or less Example 1 Before administration 1 2 2 After administration 2 3 - Example 2 Before administration 1 2 2 After administration 1 4 - Example 3 Before administration - 3 2 After administration 2 2 1 Comparative Example 1 Before administration 1 3 1 After administration - 5 - Comparative Example 2 Before administration - 3 2 After administration 1 3 1 Comparative Example 3 Before administration - 4 1 After administration - 3 2 Comparative Example 4 Before administration 1 3 1 After administration - 4 1

[0148] As can be seen in Table 4, the test groups that consumed the processed Rehmannia glutinosa of Comparative Examples 3 and 4 showed no significant change in the frequency of bowel movements or even a decrease, whereas the test groups that consumed the processed Rehmannia glutinosa soaked in malt extract and eggplant extract showed a change in the frequency of bowel movements, and in particular, in the case of Examples 1 to 3, it can be confirmed that they showed a significantly improved effect in terms of the change in the frequency of bowel movements.

[0150] Experimental Example 2-3. Evaluation of Changes in Stool Characteristics

[0151] The stool characteristics of 35 subjects who consumed the Rehmannia glutinosa of the examples and comparative examples were classified into four categories and investigated, and the results are shown in Table 5 below.

[0152] division Stool characteristics (name) Solid change lumpy stool Semi-solid transformation Yanbian Example 1 Before administration 1 2 2 - After administration - 2 1 2 Example 2 Before administration 2 2 1 - After administration - 1 2 2 Example 3 Before administration 1 2 2 - After administration - 1 2 2 Comparative Example 1 Before administration 1 3 1 - After administration - 2 2 1 Comparative Example 2 Before administration 1 2 2 - After administration - 2 2 1 Comparative Example 3 Before administration 1 2 2 - After administration 1 1 3 - Comparative Example 4 Before administration 1 3 1 - After administration - 2 2 1

[0154] As can be seen in Table 5, the test groups administered the processed Rehmannia glutinosa of Comparative Examples 3 and 4 changed the characteristics of the stool, but the effect was minimal. However, when processed Rehmannia glutinosa soaked in malt extract and eggplant extract was consumed, the change in the characteristics of the stool was distinct, and in particular, it was confirmed that the processed Rehmannia glutinosa of Examples 1 to 3 significantly improved the characteristics of the stool.

[0156] Experimental Example 2-4. Evaluation of the number of straining strokes during bowel movements

[0157] Table 6 shows the results of investigating the average number of straining times during bowel movements for one week in 35 subjects who took Rehmannia glutinosa from the examples and comparative examples.

[0158] division Average number of push-ups per week (persons) always 3 to 6 times 2 times or less Example 1 Before administration 5 - - After administration 1 3 1 Example 2 Before administration 5 - - After administration 1 4 - Example 3 Before administration 5 - - After administration - 4 1 Comparative Example 1 Before administration 5 - - After administration 1 4 - Comparative Example 2 Before administration 5 - - After administration - 5 - Comparative Example 3 Before administration 5 - - After administration 3 2 - Comparative Example 4 Before administration 5 - - After administration 2 3 -

[0160] As can be seen in Table 6, when the Rehmannia glutinosa of Comparative Examples 3 and 4 was consumed, the frequency of straining during bowel movements, which is a characteristic of chronic constipation, was not significantly improved; however, when the Rehmannia glutinosa soaked in malt extract and eggplant extract was consumed, the frequency of straining decreased significantly, clearly demonstrating an effect of improving chronic constipation, and in particular, it was confirmed that the degree of improvement was distinct in Examples 1 to 3.

[0162] Experimental Example 2-5. Evaluation of the frequency of feeling a sense of blockage after defecation

[0163] Table 7 shows the results of investigating the frequency of the sensation of blockage felt after defecation for one week in 35 subjects who took Rehmannia glutinosa in the examples and comparative examples.

[0164] division Frequency of post-defecation blockage sensation felt over the past week (number of people) always 3 to 6 times 2 times or less Example 1 Before administration 4 1 - After administration 1 3 1 Example 2 Before administration 4 1 - After administration 1 2 2 Example 3 Before administration 5 - - After administration - 4 1 Comparative Example 1 Before administration 5 - - After administration 1 4 - Comparative Example 2 Before administration 5 - - After administration - 4 1 Comparative Example 3 Before administration 5 - - After administration 3 2 - Comparative Example 4 Before administration 5 - - After administration 2 3 -

[0166] As can be seen in Table 7, when the Rehmannia glutinosa of Comparative Examples 3 and 4 was consumed, the frequency of feeling a sensation of blockage after defecation did not improve significantly; however, when the Rehmannia glutinosa soaked in malt extract and eggplant extract was consumed, the frequency decreased significantly, clearly demonstrating an effect of improving chronic constipation, and in particular, in Examples 1 to 3, the degree of improvement was clearly evident.

[0168] Experimental Example 2-6. Evaluation of the presence of residual stool sensation after defecation

[0169] Table 8 shows the results of investigating whether there was a feeling of incomplete bowel emptying after defecation for one week in 35 subjects who took the Rehmannia glutinosa of the examples and comparative examples.

[0170] division sensation of incomplete bowel emptying (noun) is available doesn't exist Example 1 Before administration 5 - After administration - 5 Example 2 Before administration 5 - After administration 1 4 Example 3 Before administration 5 - After administration - 5 Comparative Example 1 Before administration 5 - After administration 1 4 Comparative Example 2 Before administration 5 - After administration 2 3 Comparative Example 3 Before administration 5 - After administration 3 2 Comparative Example 4 Before administration 5 - After administration 2 3

[0172] As can be seen in Table 8, although the sensation of incomplete bowel emptying was partially improved in Comparative Examples 3 and 4, when Rehmannia glutinosa soaked in malt extract and eggplant extract was consumed, the frequency of feeling incomplete bowel emptying was significantly reduced due to the effect of removing accumulated feces, clearly demonstrating an effect of improving chronic constipation, and it was confirmed that the degree of improvement was particularly significant in Examples 1 to 3.

[0174] Experimental Example 3. Evaluation of weight loss

[0175] Table 9 shows the results of investigating whether there was weight loss for one week in 35 subjects who took the Rehmannia glutinosa of the Examples and Comparative Examples. Starting from the day after taking the Rehmannia glutinosa, weight was measured at 9 a.m. every morning and the results were recorded, and the weight loss of subjects who lost weight in each test group was averaged to calculate the result.

[0176] division Weight loss (person) is available doesn't exist note Example 1 5 Average 2.3kg decrease Example 2 5 Average 1.8kg decrease Example 3 5 Average 2.1kg decrease Comparative Example 1 4 1 Average 1.4kg decrease Comparative Example 2 4 1 Average 1.3kg decrease Comparative Example 3 3 2 Average 1.2kg decrease Comparative Example 4 4 1 Average 0.9kg decrease

[0178] As can be seen in Table 9, it was found that the number of subjects who experienced weight loss was small when consuming the Rehmannia glutinosa of Comparative Examples 3 and 4, and when consuming the Rehmannia glutinosa soaked in malt extract and eggplant extract, weight loss occurred due to the removal of accumulated feces, and it was confirmed that weight loss was particularly significant in Examples 1 to 3.

[0179] Evaluation of side effects

[0180] Side effects of taking Rehmannia glutinosa according to the experimental and comparative examples of the present invention were investigated on 35 selected subjects, but no specific symptoms were reported.

[0181] Additional expected effects

[0182] Among the 35 subjects, 10 had mild symptoms of diabetes, and unlike the subjects who took the Rehmannia glutinosa of the Comparative Example (4 subjects) (Comparative Example 3, 2 subjects; Comparative Example 4, 2 subjects), all subjects who took the Rehmannia glutinosa of the Example of the present invention (Example 1, 2 subjects; Example 2, 3 subjects; Example 3, 1 subject) reported that dry mouth symptoms improved, the frequency of urinating upon waking (i.e., nocturia frequency) decreased, and the sensation of residual urine decreased.

[0183] In light of this, it was expected that the Rehmannia glutinosa according to the present invention could be developed as a material capable of improving poor sleep quality, including symptoms of dry mouth, nocturia, and residual urine—complications commonly seen in diabetic patients—by using a mixture of malt extract and eggplant extract during the soaking process.

[0184] In summary, the Rehmannia glutinosa prepared by soaking in malt extract and eggplant extract according to the present invention is highly effective in increasing the frequency of bowel movements, changing the consistency of stool to make it easier to pass, reducing the frequency of straining, and improving the frequency of post-defecation blockage and residual stool sensations. Furthermore, since it also exhibits weight loss effects, it has very high utility value as a material for improving constipation and for dieting. In addition, depending on future research results, there is also potential for its development as a herbal material for improving complications associated with diabetes.

Claims

Claim 1 (1) a step of preparing an infusion solution by mixing a mixture of malt extract and eggplant extract with alcohol; (2) a step of immersing Rehmannia glutinosa in the infusion solution of step (1); (3) a step of removing the immersed Rehmannia glutinosa from step (2) and drying it first at 65 to 70°C with first far-infrared irradiation so that the moisture content of the Rehmannia glutinosa after the infusion is 20 to 30%; (4) a step of steaming the dried Rehmannia glutinosa; (5) a step of drying the steamed Rehmannia glutinosa secondarily at 65 to 70°C with second far-infrared irradiation so that the moisture content of the Rehmannia glutinosa after the infusion is 5 to 25%; and (6) a step of optionally repeating steps (1) to (5). Claim 2 A method for preparing Rehmannia glutinosa according to claim 1, wherein the mixture is a mixture of malt extract and eggplant extract in a weight ratio of 1 to 3:

1. Claim 3 A method for preparing Rehmannia glutinosa according to claim 2, wherein the mixture is a mixture of malt extract and eggplant extract in a weight ratio of 3:

1. Claim 4 A method for preparing Rehmannia glutinosa according to claim 1, wherein the mixture and the liquor are mixed in a mixing ratio of 1:1 to 1:4 based on weight. Claim 5 A method for preparing Rehmannia glutinosa according to claim 1, wherein in step (2), the soaking is performed for 5 to 10 hours at a temperature range of 55℃ to 75℃. Claim 6 A method for preparing processed Rehmannia glutinosa according to claim 1, wherein in step (3), the first drying is performed using far-infrared rays having a wavelength of 150 to 200 μm so that the moisture content in the Rehmannia glutinosa after the soaking of step (2) becomes 15 to 25%. Claim 7 A method for preparing Rehmannia glutinosa according to claim 1, wherein in step (4), the steaming is performed for 30 minutes to 3 hours at a temperature range of 95℃ to 105℃. Claim 8 A method for preparing processed Rehmannia glutinosa according to claim 1, wherein in step (5), the secondary drying is performed using far-infrared rays having a wavelength of 150 to 200 μm so that the moisture content in the Rehmannia glutinosa after the soaking of step (2) becomes 10 to 20%. Claim 9 A method for preparing Rehmannia glutinosa according to claim 1, wherein steps (1) to (6) are repeated 3, 4, 5, 6, 7, 8, or 9 times. Claim 10 Rehmannia glutinosa prepared by the method according to any one of claims 1 to 9. Claim 11 Claim 10, wherein the prepared Rehmannia glutinosa is formulated in the form of powder, pill, liquid, or paste. Claim 12 A food containing Rehmannia glutinosa of claim 10. Claim 13 A food according to claim 12, intended for use in improving constipation, removing accumulated waste, and reducing weight. Claim 14 A food according to claim 12, intended for use in improving dry mouth, nocturia, residual urine, and sleep in diabetic patients. Claim 15 A health functional food composition for use in improving constipation, removing accumulated feces, and reducing weight, comprising Rehmannia glutinosa of claim 10 as an active ingredient. Claim 16 A health functional food composition for use in improving dry mouth, nocturia, residual urine, and sleep in diabetic patients, comprising Rehmannia glutinosa of claim 10 as an active ingredient. Claim 17 A pharmaceutical composition for use in improving constipation, removing accumulated feces, and weight loss, comprising Rehmannia glutinosa of claim 10 as an active ingredient.