公开(公告)号：KR1020090070419A

公开(公告)日：2009-07-01

申请号：KR1020070138429

申请日：2007-12-27

Applicant: 함평군

Inventor： 오세종 ,  임지영 ,  한연수

IPC: A61K36/882 ,  A61P39/06

Abstract: A fermented milk containing sweet flag root extract having an antioxidation active ingredient is provided to improve the antioxidative function and have SOD-like activity by applying a lactic acid to the sweet flag root extract for enhancing the preference of the fermented material. A fermented milk contains a sweet flag root containing antioxidation active ingredient. A method for extracting the sweet flag root comprises: a step of pulverizing the dried sweet flag root; a step of adding solvent such as water, alcohol, or organic solvent; a step of maintaining for one week at room temperature; and a step of filtering and freeze-drying. A method for manufacturing the fermented milk comprises: a step of adding 0.1-0.5 weight% of sweet flag root based on total weight; a step of homogenizing at 150kg/cm^2, sterilizing at 90°C for ten minutes and cooling at 4°C; a step of inoculating Streptococcus thermophilus and Lactobacillus bulgaricus; and a step of culturing at 40°C and cooling at 4°C.

Abstract translation: 提供含有具有抗氧化活性成分的甜旗根提取物的发酵乳，以通过向甜旗根提取物施用乳酸来提高抗氧化功能并具有SOD样活性，以增强发酵材料的偏好。 发酵乳含有含有抗氧化活性成分的甜旗。 一种提取甜旗根的方法，其特征在于，包括：干燥的甜旗根粉碎步骤; 加入溶剂如水，醇或有机溶剂的步骤; 在室温下保持一周的步骤; 和过滤冷冻干燥步骤。 一种发酵乳的制造方法，其特征在于，在总重量的基础上添加0.1-0.5重量％的甜旗根; 以150kg / cm 2均质化的步骤，在90℃下灭菌10分钟，在4℃下冷却; 接种嗜热链球菌和保加利亚乳杆菌的步骤; 和在40℃下培养并在4℃下冷却的步骤。