KR100541719B1 - A raw-food composition improved the digestion and antioxidation - Google Patents

Abstract

The present invention relates to a reproductive composition which enhances digestion and antioxidant function by mixing food enzyme mixture, fermented soybean powder and krill shrimp with dry grains, vegetables or seaweed dry powder. More specifically, amylase, protease, lipase, cellulase, Digestive and antioxidant properties by mixing a mixture of food enzymes such as lactase, glucoamylase, malt diasterase, invertase, papain or bromelain, and fermented soybean powder and krill shrimp with dry powder such as cereals, vegetables or seaweed It relates to a reproductive composition that promotes function and activates intestinal function.

Reproduction, digestion, antioxidant, fermented soybean, food enzyme, krill

Description

Raw food composition improved the digestion and antioxidation             

Figure 1 is a diagram illustrating a process for preparing a reproductive composition using "nutrazyme" as a food enzyme mixture in one embodiment of the present invention.

The present invention relates to a reproductive composition which enhances digestion and antioxidant function by mixing food enzyme mixture, fermented soybean powder and krill shrimp with dry grains, vegetables or seaweed dry powder. More specifically, amylase, protease, lipase, cellulase, Digestive and antioxidant properties by mixing a mixture of food enzymes such as lactase, glucoamylase, malt diasterase, invertase, papain or bromelain, and fermented soybean powder and krill shrimp with dry powder such as cereals, vegetables or seaweed It relates to a reproductive composition that promotes function and activates intestinal function.

Among the problems facing modern society, nothing will draw our attention to health. It has been known that many of the common foods that have been common sense for many people and enjoyed without any problems are food and western foods that can cause various diseases including cancer. Many of the foods we eat now, especially processed foods, are wrong, and it is advisable to eat more advanced foods (especially vegetarian diets) to correct them.

If the food is broadly classified to distinguish its meaning, it can be classified into raw food, raw food, fire food, natural food, and natural food. Raw food refers to natural foods that are not extracted or cooked, and refers to cereals, vegetables, fruits, and raw meats. In contrast, flowering means generally all foods consumed by cooking using heat in homes or restaurants. . All processed foods sold and sold in everyday shops can be understood as categories of flowering. Sunsik refers to the old monks who used to dry grains, roast them, grind them, grind them into powder and eat them like porridge. Natural foods are foods made from natural raw materials without any special processing. Raw vegetables are raw foods, but they are often eaten mainly with vegetables or fruits. In particular, the market is growing significantly thanks to research that reproductive disease prevents adult diseases, which is a problem recently, and reduces the incidence of various diseases by up to 10 times according to the difference in nutritional intake (Table 1). .

The annual average growth rate of the entire health food-related market in Korea is 23%, while the reproductive market has an annual growth rate of 56%, more than twice the growth rate of the related industry. Looking at the age distribution of raw foods for 500 people, more than 40 years of age accounted for 67% of the total (Table 3). The reason for eating raw foods was taken as a substitute for disease recovery and diet (Table 4). Therefore, it can be seen that reproduction is an important factor in the functionality that can help prevent and cure disease and taste as a meal.

With the recent increase in the market, many companies manufacture and sell raw food, and in the process, there is a situation in which a product which is not inherent in the raw food is in the market. According to recent surveys, there are many cases where ovary is considered to be an improvement in taking reproduction (individual interview results). As the definition of reproduction, it is impossible to process it in its natural state without heat, and the reality is that the enzymes, antioxidants, and nutrients that must be present in reproduction are destroyed. Therefore, in order to maximize the consumer's satisfaction through the ingestion of raw foods, supplementation of additional ingredients is essential to compensate for this problem that occurs during the processing of raw foods.

First, learn about enzymes that need to be enriched. Enzymes are proteins that catalyze all vital reactions in the body and play the most important role in the digestion of food and the maintenance of human life. Types of enzymes can be largely divided into food enzymes, metabolism enzymes, digestive enzymes. Food enzymes are responsible for breaking down foods such as proteins, fats, and carbohydrates. About 22 kinds of food enzymes, the most important enzymes are usually made in the pancreas. If enough enzymes are not produced in the pancreas, nutrient absorption will be impossible, in which case additional enzymes must be administered externally. At this time, the enzymes that can be administered are pancreatic enzymes and vegetable enzymes. The plant enzymes function in the digestive system, and the pancreatic enzymes function to enhance both digestive and immune functions. Digestive enzymes that act include protease, amylase, lipase, cellulase, pectinase, lactase, cathepsin, and antioxidant enzymes. antioxidant enzyme, bromelain, papain, glucoamylase, invertase, catalase, and the like. Enzymes are substances that help our body break down and absorb various foods into nutrients and make our body's metabolic rate normally. Thus, the rate at which enzymes progress biochemical reactions in humans is hundreds of millions of times faster than without enzymes. As people age, the amount of enzymes produced in the body decreases, which is why older people are less able to digest than younger people. The reason why you need to take enzymes is because a lack of enzymes in our body causes a variety of symptoms. In particular, the lack of food enzymes show a number of symptoms, the lack of protease (protease), such as anxiety, cold hands and feet, weakened immune function, kidney function weakness, lack of calcium absorption, blood clots are likely to occur. Lack of amylase can cause symptoms such as digestive disorders, lip inflammation, bug allergies, and muscle pain. Lack of lipase can lead to gastrointestinal dysfunction, gallstones, hyperlipidemia, cardiovascular disease, diabetes, and dizziness. The lack of diaccharidase is a symptom of diarrhea, constipation, insomnia, and depression, and the lack of cellulase is likely to cause bloating, gas cramps, bacterial infections, and facial pain. Thus, a safe enzyme mixture with all well-enriched food enzymes in balance will combine with reproductive function to achieve the best function.

In general, the healing powers represented by food enzymes are as follows.

① Environmental maintenance

Food enzymes make the blood weakly alkaline, remove foreign substances from the body, and balance the intestinal bacteria. It also promotes digestion and maintains resistance to pathogens.

② anti-inflammatory action

Generic drugs usually kill the pathogen as an antibiotic, so this action alone does not allow you to create new cells. Enzymes carry white blood cells, help white blood cells to kill pathogens, regenerate wounded cells, and calm inflammation.

③ antibacterial effect

Enzymes help the phagocytosis of white blood cells, while also killing pathogens because they have antibacterial activity. Moreover, the disease can be fundamentally treated because it acts to promote the production of cells.

④ decomposition

Enzymes break down and excrete pus or toxins in the blood vessels where the disease occurs and return them to normal. This action is in line with the breakdown of food to digest the food you eat.

⑤ blood purification

Enzymes release waste products in the blood to the outside of the body, and also function to decompose and release toxicities such as inflammation. In addition to the acidified blood to decompose cholesterol in the blood activity to maintain weak alkali, and serves to smooth the flow of blood. This blood purification has been reported to treat the baldness, stiff shoulder, penta headache, etc. due to the good circulation of the blood.

⑥ cell activation

Enzymes help the cells metabolize, maintain basic stamina, and help the production of wounded cells. When enzymes catalyze the activity of all cells, not all of them are dispersed, but all enzymes work in unison. Therefore, it is possible to take charge of the fundamental treatment of the body different from the efficacy of general medicine.

Examples of application of the enzyme to reproduction include "reproductive type tea composition with enhanced cholesterol and thrombus lowering function (Korean Patent Publication No. 2001-074008)", and the present invention has a red blood cell that inhibits cholesterol biosynthesis and a thrombolytic function. The present invention relates to a reproductive type tea composition in which an enzyme, nattokinase, is added to enhance blood circulation disorders.

An object of the present invention is to solve the disadvantages of the existing reproductive products and to digest the nutritional composition of the reproductive diet with a single meal and to increase the antioxidant capacity in the human body when ingested to inhibit diseases and prevent aging.

In order to achieve the above object, the present invention is a dried powder of seaweed, vegetables or grains kelp 1-5% by weight, laver 1-5% by weight, seaweed 1-5% by weight, brown rice 5-20% by weight, germinated brown rice 5 ~ 20% by weight, black beans 5-20%, spirulina 1-10%, buckwheat 0.2-1%, barley 0.2-1%, corn 0.2-1%, pumpkin 0.2-1%, burdock 0.2 ~ 1 wt%, lotus root 0.2-1 wt%, shiitake mushroom 0.2-1 wt%, pine needles 0.1-0.8 wt%, wolfberry 0.1-0.8 wt%, fresh vinegar 0.1-0.8 wt%, sesame 0.1-0.8 wt%, seaweed 0.1 Dry powder of cereals, vegetables or algae consisting of ~ 0.8% by weight, 0.1-0.8% by weight oligosaccharide and 0.1-0.8% by weight of xylitol

0.1-2% by weight based on 100% by weight of dry powder, a mixture of two or more food enzymes selected from the group consisting of amylase, invertase, malt diatase, lipase, protease SAP, protease HUT, glucoamylase, cellulase or lactase It relates to a reproductive composition with enhanced digestive and antioxidant functions, which is prepared by mixing 5-20% soybean powder and 0.1-2% by weight of krill shrimp. The dry powder of the seaweeds, vegetables or grains of the reproductive composition was determined in consideration of the nutritional component and flavor in the existing reproductive composition.

In addition, the present invention in order to enhance the antioxidant function of the reproductive composition of green tea extract 5-20% by weight, pomegranate extract 5-20% by weight, trehalose 1-10% by weight or vitamin C 1-5% by weight of one or more It relates to a reproductive composition with enhanced digestive and antioxidant functions, characterized in that the addition.

The present invention also relates to a reproductive composition with enhanced digestive and antioxidant functions, characterized in that the reproductive composition is added and mixed with red ginseng 0.1-2% by weight or 0.3-0.6% by weight of lactic acid bacteria.

The content of the food enzymes, fermented soybean powder, krill shrimp X and red ginseng and lactic acid bacteria is determined based on the results of nutritional and sensory test of the reproductive composition.

Krill shrimp used to enhance the antioxidant properties of the present invention is a red shrimp inhabiting the clean waters of the Arctic, astaxanthin (antiaxanthin) contains an antioxidant component. Astaxanthin is a carotenoid-based substance, a precursor of vitamin A, and is contained in fish, such as trout and salmon, as well as shellfish such as shrimp and crayfish. Astaxanthin's antioxidant activity is achieved by inactivating free radicals and has 10 times the known antioxidants beta-carotene, 500 times the tocopherol, and 1,000 times the vitamin E. In addition, it has been reported that anti-cancer activity that inhibits the abnormal cell differentiation of cancer cells, and plays an important role in enhancing the immune function of the human body by promoting the formation of antibodies.

In addition to this astaxanthin, krill contains many ingredients such as omega-3 oils, natural vitamins and amino acids, which improve blood circulation and prevent aging.

In the present invention, red ginseng powder rich in krill and ginseng saponin having various pharmacological activities was used. The most important component of ginseng is ginseng saponin. To date, more than 60 types of saponins reported from Korean ginseng plant species have been reported, and about 30 kinds of saponins identified from Korean ginseng. Saponins are chemically a form of glycosides that foam and are widely distributed in over 750 plants. Plants containing saponins have been used in medicine for the healing of scavenging, expectoration and antitussives, and recently, the specific effects of saponins such as anti-inflammatory, healthy stomach, anti-tumor, diuresis, tonic and gangjeong have been confirmed. Korean ginseng has the same composition ratio of PPD (protopanaxadiol) and PPT (protopanaxatriol) system, and it is confirmed that ginsenoside Rh ₂ , an anticancer active ingredient, and ginsenoside R _f , a pain inhibitory agent, do not exist in US ginseng. . On the other hand, there are 19 kinds of saponins which are commonly contained in red and white ginseng, and 9 kinds of saponins unique to red and white ginseng are four in red ginseng and four in white ginseng.

In addition, the present invention used soybeans to activate the bowel movement. Beans have long been known to be a good source of protein as well as to help smooth bowel movement. In the present invention, the addition of fermented soybeans to increase the digestion absorption rate through microbial fermentation as well as domestic black beans to help the bowel movement and facilitate digestion and absorption. Lactobacillus and oligosaccharides are typical as a substance having a formal action other than soybean, and in the present invention, these two substances were also added to maximize the formal function. Applications of health foods using fermented soybeans are very diverse, but recently, manufacturing odorless fermented soybeans using Naphtha bacteria (Korean Patent Publication No. 2001-0069777) is known as a representative prior art. In addition, a technique for producing a digestive functional reproductive system based on a low molecular weight peptide obtained by acid hydrolysis of cocoon (Korean Patent Publication No. 2000-007053) is known. It is a product with high content of amino acid which is a monomer of protein, and it is characterized by well-controlled nutritional balance. However, since the material of amino acids is animal silkworm, not vegetable, it does not meet the purpose of vegetable reproduction. In contrast, the present invention was used for the purpose of fermenting soybeans using lactic acid bacteria and naphtha bacteria and using the soybeans as a raw material to increase digestion.

Hereinafter, the specific configuration of the present invention through the embodiment will be described in detail. However, the scope of the present invention is not limited only to the description of these examples.

Example 1 Preparation of Food Enzyme Mixtures

In this embodiment, amylase, invertase, malt diatase, lipase, cellulase, lactase, protease SAP, protease HUT, and glucoamylase are separated from the culture solution of edible microorganisms (GRAS) inoculated with malt, concentrated, and maltose as a stabilizer. Dextrin was added to prepare a food enzyme mixture. In addition to the food enzyme mixture, a commercially available food enzyme called "NUTRAZYME" may be used. "NUTRAZYME" is prepared by adding 1% by weight of rice bran to 100% by weight of the mixture of food enzymes.

The edible microorganisms were purchased from the American Society for Strain Prediction (ATCC, http://www.atcc.org), and microbial names and numbers of enzymes are as follows.

Amylase used Aspergillus oryzae ATCC 1011 and ATCC 11601, protease HUT used Aspergillus oryzae ATCC 11492, and protease SAP was Aspergillus niger ATCC 9029 was used, and lipase was Rhizopus oryzae ATCC 10260. Cellulase was used Trichoderma reesei ATCC 56764, and Invertase was used for Saccharomyces cerevisiae. Saccharomyces cerevisiae ) ATCC 90706 was used, glucoamylase was used Aspergillus niger ATCC 1015, lactase was used Aspergillus oryzae ATCC 20423, malt diasterase was domestic Barley was used.

At this time, each enzyme is adjusted within the activity range shown in Table 6.

 enzyme  activation  Alpha amylase  4,000-15,000 DU  Invertase  100-400 SU  Glucoamylase  8-50 AGU  Malt Diaze  100-500 DP  Lipase  20-150 FCCLU  Cellulase  200-2,000 CU  Lactase  150-2,000 ALU  Protease HUT  10,000 -20,000 HUT  Protease SAP  10-18 SAPU  Maltodextrin (stabilizer)  20-70 wt%

In the composition, a suitable amount of bromelain and other food products from papain or papaya leaf or pineapple fruit of papaya fruit may be added to increase the proteolytic activity of reproduction. All units of activity were performed according to the methods specified in Korean Food Code and US Standard Enzyme Assay.

Example 2: Preparation of fermented soybean powder using lactic acid bacteria and fermented bacteria

Selected soybeans are washed several times with water, soaked in water for 10-24 hours, ripened with bite beans, inoculated with lactic acid bacteria (in identification) separated from domestic miso and fermented for 48 hours to produce fermented soybeans without smell. It was. The soybeans were completely dried in a vacuum condenser for 24 hours and then ground using a grinder. When processed in powder form, black beans powder, barley, corn, glucose, citric acid and sugar may be added to add 100 g of fermented soybean powder.

Example 3: Preparation of Reproductive Composition

Kelp 1-5%, seaweed 1-5%, seaweed 1-5%, brown rice 5-20%, germinated brown rice 5-20%, black beans 5-20%, spirulina 1-10% , Buckwheat 0.2-1% by weight, barley 0.2-1% by weight, corn 0.2-1% by weight, pumpkin 0.2-1% by weight, burdock 0.2-1% by weight, lotus root 0.2-1% by weight, shiitake mushroom 0.2-1% by weight , Pine needles 0.1-0.8%, wolfberry 0.1-0.8%, fresh vinegar 0.1-0.8%, sesame 0.1-0.8%, green tea extract 0.1-0.8%, seaweed 0.1-0.8%, oligosaccharides 0.1-0.8% And 0.1 to 0.8% by weight of xylitol dry powder and 0.1 to 2% by weight of the food enzyme mixture of Example 1, 5 to 20% by weight of fermented soybean powder of Example 2, 0.3 to 0.6% by weight of lactic acid bacteria, and 0.1 to 2 krill. Reproductive composition was prepared by mixing 0.1% to 2% by weight of red ginseng.

Test Example 1: Effect of enhancing digestive function

Table 7 shows the activity of food enzymes contained in the product as a measure of digestive function. As shown in Table 7, the reproductive composition of Example 3 was found to exhibit significantly higher enzymatic activity than other products produced and sold in Korea.

 enzyme  Inactivity (U / 40g)  Composition of Example 3  Hwang OO Reproduction  OO reproduction  OO reproduction  The OO Reproduction  OO Reproduction  α-amylase  188  108  120  68  180  144  Cellulase  92  76  28  16  4  76  Invertase  176  24  4  -  248  4  Lactase  226  -  -  -  -  -  Lipase  24  -  32  32  -  32  Acid protease  0.3  -  -  -  -  -  Neutral protease  0.1  -  -  -  -  -  Glucoamylase  One  64

Test Example 2: Sensory Test

A sensory test group consisting of 20 people, each composed of 10 men and women in their 20s and 50s, consumed raw food, and the sensory test was performed by marking items with a total of 20 points for the following items, and the results are shown in Table 8. As described, it was confirmed that the reproductive composition of the present invention received a high score compared to the existing third-party products.

 Reproductive composition of Example 3  Hwang OO Reproduction  OO reproduction  Comfort  20  17  17  flavor  20  20  20  Solubility  20  14  15  Color  20  20  17  smell  20  18  20

Test Example 3: Free Amino Acid Measurement

The relative degree of digestive function was confirmed by measuring the content of free amino acid in the reproductive composition prepared in Example 3. Table 9 shows the results of quantitative analysis of free amino acids in Korean raw food products.

 Free amino acid Content (pmol) ^*  Hwang OO Reproduction  OO reproduction  GOO Reproduction  Reproductive composition of Example 3  Cysteine (Cys)  2588  3197  1814  3579  Aspartate (Asp)  3761  6145  4021  5864  Glutamate (Glu)  5666  6974  7677  7337  Asparagine (Asn)  3606  11145  6242  1038  Serine (Ser)  1857  5220  2014  6114  Glutamine (Gln)  4496  9543  4158  9678  Glycine (Gly)  1382  2986  1229  3145  Histidine (His)  1172  1126  701  1206  Arginine (Arg)  4889  6530  5203  6673  Threonine (Thr)  4330  4464  3888  4572  Alanine (Ala)  6048  5752  5198  6421  Proline (Pro)  2842  4148  3375  5098  Tyrosine (Tyr)  878  633  687  558  Valine (Val)  1883  2051  1977  2213  Methionine (Met)  303  370  527  365 Cys2 ^a  18  4  3  10  Isoleucine (Ile)  675  601  674  655  Leucine (Leu)  727  583  743  797  Phenylalanine (Phe)  540  511  599  560  Tryptophan (Trp)  224  188  221  235

^a is -SS- bonded to cysteine.

^* The validity error of the value is in the range of 5%.

Test Example 4 Oxidative Inhibitory Effect of LDL

The culture medium of macrophages LDL (100㎍ protein / mL) was added to the reproduction composition 10㎕ 10㎕ as in Example 3, respectively, and PBS (phosphate buffer saline) to put was adjusted to a total 100㎕ under 5% CO ₂ present 20 The degree of oxidation of LDL was examined by incubating for a time.

Oxidation of LDL was assessed by the amount of thiobarbitureic acid reacting substances (TBARS) formed. 1.5 ml of 20% TCA (Trichloroacetic acid) was added to 100 µl of the culture mixture for each concentration containing 10 µl of LDL (100 µg protein / mL), followed by mixing 2 ml of 0.05M NaOH and 0.67% TBA (Thiobarbituric acid). After heating at 90 ℃ for 45 minutes. After centrifugation (2,000Xg) for 10 minutes, the supernatant was measured at 510 and 553nm with a Perkin-Elmer fluorescence photometer (Model 650-10S USA). The number of TBARS in the sample is expressed in nmole from the MDA standard curve obtained as MDA (malondialdehyde).

The average value of the result is shown in Table 10. The TBARS value of the reproductive composition decreased in proportion to the dose, indicating that the antioxidant function of the reproductive composition was effective.

 TBARS, nmole MDA / mg LDL protein  Blank  2.42 ± 0.25  Oxidation control  29.60 ± 0.04  0.4 μg administration of reproductive composition of Example 3  12.12 ± 0.25  0.8 μg administration of reproductive composition of Example 3  10.65 ± 0.24

Test Example 5: Effect of Lipid Peroxide Formation in Blood

The reproductive composition of Example 3 was taken twice by 20g once daily for four weeks. Serum was isolated by taking 10 ml of blood from the subjects before and after the administration (control group) and after the administration. The serum was used to measure lipid peroxides indices of free radical scavenging activity. Blood peroxide was measured at 586 nm with a spectrophotometer by developing MDA produced by peroxidation using a lipid peroxydation assay kit. In Table 11 the blood lipid peroxide production effects of the "existing antioxidant composition" were cited to compare the data specified in Korean Patent Publication No. 2003-0015347 with the reproductive composition of the present invention.

 Fat Peroxidation Assay  Existing herbal composition (2g)  Reproductive composition of Example 3 (20 g)  Control  1.67 ± 0.28  1.67 ± 0.28  After taking the composition  1.22 ± 0.29  1.41 ± 0.29  Change rate  27% reduction  25% reduction

As a result, the antioxidant activity of the reproductive composition was similar to the conventional herbal composition.

Therefore, the present invention can improve the indigestibility by using food enzymes in the reproductive product, it is possible to provide a reproductive composition rich in nutritional composition.

In addition, the present invention can be added to krill shrimp X and the like to provide a reproductive composition having an antioxidant function.

In addition, the present invention provides a reproductive composition that is easy to dissolve in water solubility is improved.

Claims (4)

Dry powder of seaweed, vegetables or grains is 1 ~ 5% by weight of kelp, 1 ~ 5% by weight of seaweed, 1 ~ 5% by weight of seaweed, 5 ~ 20% by weight of brown rice, 5 ~ 20% by weight of germinated brown rice, 5 ~ 20 of black beans % By weight, 1 to 10% by weight of spirulina, 0.2 to 1% by weight of buckwheat, 0.2 to 1% by weight of radish, 0.2 to 1% by weight of corn, 0.2 to 1% by weight of pumpkin, 0.2 to 1% by weight of burdock, 0.2 to 1% of lotus root %, Shiitake mushroom 0.2-1% by weight, pine needles 0.1-0.8% by weight, wolfberry 0.1-0.8% by weight, fresh vinegar 0.1-0.8% by weight, sesame seeds 0.1-0.8%, seaweed 0.1-0.8% by weight, oligosaccharides 0.1-0.8% by weight Dry powder of cereals, vegetables or algae composed of 0.1% to 0.8% by weight of 0.1-2% by weight of a food enzyme mixture using at least two selected from the group consisting of amylase, invertase, malt diatase, lipase, protease SAP, protease HUT, glucoamylase, cellulase or lactase, fermented soybean powder 5-20 %, Krill shrimp 0.1 ~ 2% by weight of the reproductive composition with enhanced digestive and antioxidant function, characterized in that it is manufactured by mixing. delete The method of claim 1, wherein the reproductive composition is one or more of the green tea extract 5-20% by weight, pomegranate extract 5-20% by weight, trehalose 1-10% by weight or vitamin C 1-5% by weight to enhance the antioxidant function Reproductive composition with enhanced digestive and antioxidant functions, characterized in that the addition of. delete

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