KR100533284B1 - 암예방 기능성 한방 식혜의 제조방법 및 그 식혜 - Google Patents
암예방 기능성 한방 식혜의 제조방법 및 그 식혜 Download PDFInfo
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- KR100533284B1 KR100533284B1 KR10-2003-0011230A KR20030011230A KR100533284B1 KR 100533284 B1 KR100533284 B1 KR 100533284B1 KR 20030011230 A KR20030011230 A KR 20030011230A KR 100533284 B1 KR100533284 B1 KR 100533284B1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
패널1 | 패널2 | 패널3 | 패널4 | 패널5 | 패널6 | 패널7 | 패널8 | 패널9 | 패널10 | 총합 | |
점수 | 4 | 5 | 3 | 4 | 5 | 3 | 3 | 5 | 4 | 4 | 40 |
점수는 비교예 1에서 제조한 일반식혜에 비교한 실시예1에서 제조한 한방식혜의 우수성 및 열등성을 나타내며, "매우 우수하다" 5 점, "우수하다" 4 점, "비슷하다." 3 점, "불량하다" 2 점, "매우 불량하다." 1 점으로 점수를 부여하였다. |
샘플 | 투여량(mg/kg) | 종양 무게(g) |
S-180+PBS | 0.25 | 5.98±0.02 |
S-180+CS1 | 0.25 | 5.90±0.74 |
S-180+FS2 | 0.25 | 4.45±1.12 |
[주] 1: 일반식혜 2: 한방식혜 |
샘플 | 체중(g) | 비장/몸무게(%) | 간/몸무게(%) | 심장/몸무게(%) | 신장/몸무게(%) |
대조군 | 28.85±1.8 | 0.35±0.01 | 5.71±0.5 | 0.51±0.14 | 1.87±0.06 |
S-180+PBS | 29.4±1.4 | 1.57±0.10 | 7.73±0.8 | 0.33±0.02 | 1.59±0.03 |
S-180+CS1 | 29.8±1.3 | 1.45±0.10 | 7.56±0.7 | 0.32±0.03 | 1.68±0.19 |
S-180+FS2 | 28.5±2.0 | 1.39±0.02 | 6.69±0.3 | 0.36±0.02 | 1.65±0.05 |
[주] 1: 일반식혜 2: 한방식혜 |
그룹/HC | CS | HD | FC | KC | FN |
정상군 | + | 0-+ | +-++ | + | 0-+ |
S-180 + PBS | +++ | ++ | +++ | +++ | ++ |
S-180 + CS | +++ | ++ | +++ | +++ | ++ |
S-180 + FS | +++ | ++ | ++ | ++ | + |
[주] HC: 조직적 변화, CS: 종기형성, HD: 수증 변질, FC: 지방질 변화, KC: 커퍼 세포 반응, FN: 병소 회저 0:변화가 없거나 무시해도 좋을 정도 +: 약하게 나타남 ++: 적당한 수준으로 나타남 +++: 심하게 나타남 ++++: 매우 심하게 나타남 |
그룹 | PZHL | IZHL | CZHL |
정상군 | ++++ | ++-+++ | ++-+++ |
S-180 + PBS | +++ | ++ | ++-+++ |
S-180 + CS | ++-+++ | ++-+++ | ++-+++ |
S-180 + FS | +++ | ++-+++ | ++-+++ |
[주] PZHL: 간소엽 말초지역, IZHL: 간소엽 중간지역, CZHL: 간소엽 중앙지역, 0:변화가 없거나 무시해도 좋을 정도 +: 약하게 나타남 ++: 적당한 수준으로 나타남 +++: 심하게 나타남 ++++: 매우 심하게 나타남 |
그룹 | 지역/항체 | Bax | Bcl-2 | Rb | c-jun | c-fos |
정상군 | 핵세포질 | ++++0 | 00 | +++0-+ | 00 | +++0-+ |
S-180 + PBS | 핵세포질 | ++0 | 00 | ++++++ | 00 | ++++++ |
S-180 + CS | 핵세포질 | ++-+++0 | 00 | +++++ | 00 | ++++ |
S-180 + FS | 핵세포질 | +++0 | 00 | ++++ | 00 | ++++-++ |
[주] 0:변화가 없거나 무시해도 좋을 정도 +: 약하게 나타남 ++: 적당한 수준으로 나타남 +++: 심하게 나타남 ++++: 매우 심하게 나타남 |
Claims (2)
- 찹쌀 25 중량부, 율무 25 중량부를 혼합한 후, 100 중량부의 물을 붓고 2시간 동안 실온에서 불린 후, 120℃의 온도에서 10분 동안 증자하여 식혜밥을 준비하는 단계;정제수 500 중량부에 엿기름 47 중량부, 느릅나무 껍질 분말 0.5 중량부, 치자 분말 0.5 중량부, 갈근 분말 0.5 중량부, 뽕잎 분말 0.5 중량부, 감초 분말 0.5 중량부 및 생강 분말 0.5 중량부를 첨가한 후 60℃의 온도로 2시간 동안 열수추출하여 엿기름액을 얻는 단계; 및상기 단계를 통해 준비된 식혜밥과 엿기름액을 혼합한 후 50℃에서 5시간 동안 당화시키는 단계를 포함하는 것을 특징으로 하는 한방 식혜의 제조방법.
- 제1항의 방법에 의하여 제조됨으로써, 암예방 기능이 있는 한방 식혜.
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KR100880849B1 (ko) | 2007-06-08 | 2009-01-30 | 오현경 | 감초와 당귀가 함유된 식혜 제조방법 |
KR100996952B1 (ko) | 2008-02-28 | 2010-11-29 | 이명예 | 이소플라본 강화 칡청국장 식혜 및 그 제조방법 |
KR101321769B1 (ko) | 2010-11-26 | 2013-10-25 | 경상북도(농업기술원) | 한방 약식혜 제조방법 |
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EP1845806A4 (en) * | 2005-02-04 | 2010-09-29 | Nat Univ Chungbuk Ind Acad | DRINKING WATER FOR DIABETICS AND MANUFACTURING METHOD THEREFOR |
KR100707733B1 (ko) * | 2005-02-04 | 2007-04-18 | 박길남 | 당뇨 환자용 음료수 및 그 제조 방법 |
KR100941160B1 (ko) * | 2009-09-18 | 2010-02-10 | 주식회사 경희매니지먼트컴퍼니 | 식혜의 제조방법 |
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KR100880849B1 (ko) | 2007-06-08 | 2009-01-30 | 오현경 | 감초와 당귀가 함유된 식혜 제조방법 |
KR100996952B1 (ko) | 2008-02-28 | 2010-11-29 | 이명예 | 이소플라본 강화 칡청국장 식혜 및 그 제조방법 |
KR101321769B1 (ko) | 2010-11-26 | 2013-10-25 | 경상북도(농업기술원) | 한방 약식혜 제조방법 |
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