KR101337395B1 - Composition for improving allergic rhinitis and production method thereof - Google Patents

Abstract

The present invention is an allergic rhinitis improving composition comprising a mixture prepared by mixing soybean oil in a fermentation broth fermented with soy sauce in a mixed extract of cinnamon and licorice as an active ingredient, a method for preparing the composition and the composition as an active ingredient It relates to a food for improving allergic rhinitis.

Description

Composition for improving allergic rhinitis and preparation method thereof {Composition for improving allergic rhinitis and production method}

The present invention is a composition for improving allergic rhinitis comprising a mixture prepared by mixing perilla oil and fermented fermentation broth with fermented fermented soybean paste and bamboo salt to cinnamon and licorice mixture extract, the composition It relates to a method for producing and food for improving allergic rhinitis containing the composition as an active ingredient.

Recently, allergic patients are rapidly increasing due to environmental pollution due to rapid industrialization and urbanization, westernization of lifestyle and diet, flooding of cars and convenience foods, and high mental stress in daily social life. Among these, allergic rhinitis is the most common disease among atopic diseases, and refers to rhinitis caused by an allergic reaction in the nasal mucosa of a specific foreign body inhaled into the nose during breathing. Ten to twenty percent of Koreans suffer from allergic rhinitis. In particular, about 30 percent of elementary, middle and high school students have large and small nasal allergies. Common symptoms of allergic rhinitis are sneezing attacks, nasal congestion (non occlusion), and a clear runny nose (a watery nasal discharge), which are often accompanied by itching in the nose, eyes, or throat, especially in the morning. It is characterized by a lot of happening. In addition, the symptoms of allergic rhinitis are not always present at the same time all the symptoms, and the main symptoms vary slightly from person to person. The main cause of seasonal allergic rhinitis, which occurs only in all seasons, is pollen, such as mugwort, trees, and grass, and the cause of perennial allergic rhinitis, which occurs all year round, is house dust, mites, fungal spores, and animals. Allergens.

Diseases that should be distinguished from allergic rhinitis include non-allergic eosinophilic rhinitis, vasomotor rhinitis, and colds. The most common disease among all patients with allergic rhinitis is cold. Even if you catch a cold, you may have symptoms of sneezing, runny nose and stuffy nose, so some people know that they have a common cold, and often take cold medicine at pharmacies. However, once you have a cold, it is difficult to catch it again within at least three weeks, and usually it is accompanied by a mild fever, whereas allergic rhinitis can reappear within three weeks, even if the symptoms improve with medication. It is characterized by the absence. Therefore, if there are no fever and frequent cold symptoms, allergic rhinitis should be considered.

General treatments for allergic rhinitis include avoidance therapy, drug therapy, immunotherapy, and surgical treatment to avoid exposure to allergens (allergens), but it is very difficult to completely treat the above treatments. Chemicals such as tranilast and ketotifen, which are commonly used in modern medicine for the treatment of rhinitis, are highly toxic and cause side effects such as digestive disorders, dizziness, and heartburn. In case of developing resistance to chronic allergic rhinitis has a problem.

Korean Patent Registration No. 0566542 discloses a health food composition for preventing and treating allergic rhinitis and cold, and a method of manufacturing the same, which is different from the composition for improving allergic rhinitis of the present invention.

The present invention is derived from the above requirements, the present invention is effective in the mixture prepared by mixing the perilla oil and fermented fermentation broth mixed with some fermented fermented broth and fermented fermented soybeans and bamboo salt in a mixture of cinnamon and licorice By containing as a component, the present invention was completed by developing a composition effective for allergic rhinitis.

In order to solve the above problems, the present invention is the allergic containing cinnamon and licorice mixed extract prepared with fermented fermented broth mixed with perilla oil fermented with fermented fermented broth and saejang (fermented soy sauce) Provided is a composition for improving rhinitis.

In addition, the present invention provides a method for producing the composition for improving allergic rhinitis.

The present invention also provides an allergic rhinitis improving food containing the allergic rhinitis improving composition as an active ingredient.

The composition of the present invention is added to the mixed extract of cinnamon and licorice and put some fermented fermented soybeans and bamboo salt (soybean paste) and contains a mixture prepared by mixing perilla oil into the fermented fermentation broth as an active ingredient, effective for allergic rhinitis Because it contains only natural ingredients, there are no side effects and can be used for a long time, and can be used in various forms such as pharmaceuticals, quasi-drugs, cosmetics and food ingredients.

In order to achieve the object of the present invention, the present invention contains a mixture prepared by mixing perilla oil into fermented fermentation broth with fermented fermented fermented soybean paste and bamboo salt in a mixture of cinnamon and licorice It provides a composition for improving allergic rhinitis.

In the composition of the present invention, the mixture of cinnamon and licorice extract is prepared by adding 1000-2000 parts by weight of water to 80-120 parts by weight of cinnamon and 80-120 parts by weight of licorice and extracting at 80-120 ° C. for 2-4 hours. Preferably, 100 parts by weight of cinnamon and 1000 parts by weight of 100 parts by weight of licorice may be added, followed by extraction at 100 ° C. for 3 hours, followed by filtration.

In addition, in the composition of the present invention, the method of producing a little jang (sarijang) fermenting the rat eye and bamboo salt

(a) washing Seomoktae, soaked in water, pulverized, and mixing barley flour with 8-12 wt% of the Seomoktae weight to prepare steamed Seomoktae bean cake;

 (b) cooling the prepared Seomok Taekong Tteok of step (a) to 30 ~ 40 ℃, then spreading the bean cake to 20 ~ 40 cm thick in the ondol room;

 (c) Evenly sprinkle 0.01 ~ 0.03% by weight of Seomok Taekong Tteok with weight of baekkukyun powder crushed on the spread Seomok Taekong Tteok of step (b), and then cover with cover cloth to keep warm. When the fermentation begins, remove the cover cloth and spread the meju to 8-12 cm thick and apply moisture. When the outer surface of the meju starts to dry and harden, add water every 4-6 hours to ferment the meju for 38-46 hours. step;

(d) drying the fermented meju of step (c) for 1 to 3 days in the sun;

(e) preparing soy sauce by adding 16-24% by weight of the dried meju of step (d) to the weight of the brine in bamboo salt brine dissolved in water for 40 to 80 days; And

(f) removing the meju from the soy sauce prepared in step (e) and may comprise the step of heating,

More preferably,

(a) washing Seomoktae and soaked in water, pulverizing and mixing barley flour with 10 wt% of the weight of Seomoktae to prepare steamed Seomoktae bean cake;

 (b) cooling the prepared Seomok Taekong Tteok of step (a) to 30 ~ 40 ℃, then spreading the bean cake to 20 ~ 40 cm thick in the ondol room;

 (c) Evenly sprinkle 0.02% by weight of Seoktaekkongkguk on the spread of Seomoktaekongok, spreading on the spread of Seomoktaekongok in step (b), and then cover with a cover cloth to keep warm. Start, remove the cover cloth and spread the meju to a thickness of 10 cm and add water, fermenting the meju for 42 hours by adding moisture every 5 hours when the outer surface of the meju starts to dry and harden;

(d) drying the fermented meju of step (c) in the sun for 2 days;

(e) adding 20% by weight of the dried meju of step (d) to the weight of the brine in bamboo salt brine dissolved in water to prepare soy sauce for 60 days; And

(f) may comprise the step of heating after removing meju from the soy sauce prepared in step (e).

In the production method of the soy sauce, in the case of producing bamboo salt soy sauce, bamboo salt of step (e) may be prepared by mixing 10000 to 16000 parts by weight of bamboo salt in 40000 to 5560 parts by weight of water, preferably 48000 parts by weight of water Bamboo salt can be prepared by mixing 13000 parts by weight.

In addition, in the manufacturing method of the soy sauce, when preparing a little soy sauce, the bamboo salt in step (e) is 1 to 3 sulfur ducks, 1 to 3 folds of garlic and 1800 to 2400 parts by weight of dried radish skin in 40000 to 5560 parts by weight of water. Boil for 20 to 28 hours, filter out oil and sediment and mix 10000 to 18000 parts by weight of bamboo salt. Preferably, 28,000 parts of sulfur duck, 2 pieces of garlic and 2100 parts of root skin are added to 48000 parts by weight of water. After boiling for a period of time it can be prepared by filtering the oil and precipitate and mixing 14000 parts by weight of bamboo salt.

In the composition of the present invention, the fermentation broth may be prepared by adding 800-1200 parts by weight of soy sauce and 160 to 240 parts by weight of the mixed extract of cinnamon and liquor and fermenting for 20 to 40 days, preferably the mixture of cinnamon and licorice It can be prepared by adding 1000 parts by weight of soy sauce to 200 parts by weight and then fermenting for 30 days. The prepared fermentation broth can be used as a powder after freeze-drying, and then mixed with perilla oil and made into pills or tablets and put into the nose to naturally improve melting and rhinitis.

The composition of the present invention was able to maximize the pharmacological effect for the improvement of rhinitis by containing the mixture prepared by the above method as an active ingredient. In addition, the composition of the present invention can be effectively used for allergic rhinitis. In addition, the preparation method of the mixture of the composition of the present invention may vary depending on the purpose or use, and may be used by mixing the extract, fermentation broth and perilla oil in any mixing ratio.

The present invention also relates to

(a) extracting a mixture of cinnamon and licorice to prepare an extract;

(b) preparing a fermentation broth by putting fermentation of the extract prepared in step (a) into soy sauce; And

(c) it provides a method for producing an allergic rhinitis improving composition comprising the step of putting the sterilized oil in the fermentation broth prepared in step (b).

Preferably the method for producing a composition for improving rhinitis is

(a) adding 80 to 120 parts by weight of cinnamon and 1000 to 2000 parts by weight of water to 80 to 120 parts by weight of licorice, extracting at 80 to 120 ° C. for 2 to 4 hours, and then filtering to prepare an extract;

(b) adding 160 to 240 parts by weight of the extract of step (a) to 800 to 1200 parts by weight of soy sauce and then boiling and fermenting for 20 to 40 days to prepare a fermentation broth; And

(c) mixing the fermentation broth and perilla oil prepared in step (b) at a weight ratio of 8 to 120: 0.8 to 1.2, and then sterilizing at 80 to 120 ° C. for 20 to 40 minutes,

More preferably,

(a) adding 100 parts by weight of cinnamon and 100 parts by weight of licorice to 1000 parts by weight of water, extracting at 100 ° C. for 3 hours, and then filtering to prepare an extract;

(b) adding 200 parts by weight of the extract of step (a) to 1000 parts by weight of soy sauce to boil and fermenting for 30 days to prepare a fermentation broth; And

(c) mixing the fermentation broth and perilla oil prepared in step (b) in a 100: 1 weight ratio and then sterilizing at 100 ° C. for 30 minutes.

In the method of the present invention, the method of preparing soy sauce in step (b) is as described above.

The present invention also provides a pharmaceutical composition for improving allergic rhinitis containing the composition as an active ingredient.

The composition according to the present invention may be a pharmaceutical composition, in which case the active ingredient may be used in medicine as it is or in the form of a pharmaceutically acceptable salt. The salt is not particularly limited as long as it is pharmaceutically acceptable so long as it is pharmaceutically acceptable and includes, for example, hydrochloric acid, sulfuric acid, nitric acid, phosphoric acid, hydrofluoric acid, hydrobromic acid, formic acid acetic acid, tartaric acid, lactic acid, citric acid, fumaric acid, , Benzenesulfonic acid, toluenesulfonic acid, and naphthalenesulfonic acid. In addition to acid addition salts, base addition salts such as sodium hydroxide, potassium hydroxide, triethylamine, tert-butylamine can also be used.

The composition according to the present invention, in the pharmaceutical formulation, the content of the active ingredient can vary widely depending on the formulation, according to conventional methods.

The pharmaceutical composition according to the present invention may be formulated by adding various auxiliaries used in medicine, such as carriers or other additives such as stabilizers, emollients, emulsifiers and the like, as long as they do not adversely affect the active ingredient.

In addition, the composition according to the present invention can be administered parenterally, orally. As a parenteral route, transdermal administration is preferred, and topical application is most preferred. The formulation may be any formulation suitable for pharmaceutical preparations, including ointments, creams, injections, powders, granules, tablets and the like.

The preferred dosage of the pharmaceutical composition according to the present invention is 0.001 to 1000 mg / Kg · day.

The compositions according to the invention can be administered alone or in combination with other agents or together to assist other agents.

In addition, in the composition of each formulation, components other than the composition, which is the above-mentioned essential ingredient, can be mixed and selected by a person skilled in the art according to the formulation or purpose of use of the other external preparation. In this case, Can happen.

The present invention also provides a food for improving allergic rhinitis containing the composition as an active ingredient.

When the composition of the present invention is used as a food additive, the composition may be added as it is, or may be used together with other food or food ingredients, and suitably used according to a conventional method. The amount of the active ingredient to be mixed can be suitably determined according to its intended use (prevention, health or therapeutic treatment). Generally, the composition of the present invention is added in an amount of not more than 15 parts by weight, preferably not more than 10 parts by weight, based on the raw material, when the food or beverage is produced. However, in the case of long-term consumption intended for health and hygiene purposes or for health control purposes, the amount may be less than the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount exceeding the above range .

There is no particular limitation on the kind of the food. Examples of the food to which the above substances can be added include dairy products including meat, sausage, bread, chocolate, candy, snack, confectionery, pizza, ramen, other noodles, gums, ice cream, various soups, drinks, tea, Alcoholic beverages, and vitamin complexes, all of which include healthy foods in a conventional sense.

The health beverage composition of the present invention may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary beverages. Such natural carbohydrates are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. Examples of sweeteners include natural sweeteners such as tau martin and stevia extract, synthetic sweeteners such as saccharin and aspartame, and the like. The ratio of the natural carbohydrate is generally about 0.01 to 0.04 g, preferably about 0.02 to 0.03 g per 100 ml of the composition of the present invention.

In addition to the above, the composition of the present invention may further comprise various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and salts thereof, alginic acid and its salts, organic acids, protective colloid thickening agents, pH adjusting agents, stabilizers, preservatives, glycerin, A carbonating agent used in beverages, and the like. In addition, the composition of the present invention may contain flesh for the production of natural fruit juices, fruit juice drinks and vegetable drinks. These components may be used independently or in combination. The proportion of such additives is not critical, but is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the composition of the present invention.

Hereinafter, the structure and the effect of the present invention will be described in more detail with reference to Preparation Examples and Examples. However, the present invention is not limited to these examples.

Manufacturing example  One: Bamboo salt  Produce

(a) Seomoktae was washed, soaked in water, pulverized, and mixed with barley flour 10% by weight based on the weight of Seomoktae.

 (b) After cooling the prepared Seomoktaebean rice cake of step (a) at 30 ~ 40 ℃, spread the bean rice cake 20 ~ 40 cm thick in the ondol room.

 (c) Evenly sprinkle 0.02% by weight of Seoktaekkongkguk on the spread of Seomoktaekongok, spreading on the spread of Seomoktaekongok in step (b), and then cover with a cover cloth to keep warm. At the beginning, the cover cloth was removed, the meju was spread out to a thickness of 10 cm, and water was added. When the outer surface of the meju started to dry, the meju was fermented for 42 hours by adding water every 5 hours.

(d) The fermented meju of step (c) was dried for 2 days in the sun.

(e) Soy sauce was prepared by adding 20% by weight of the dried meju of step (d) to the weight of the brine in step (d) in bamboo brine, in which 13 kg of bamboo salt was dissolved in 48 L of water, and aged for 60 days.

(f) Meju was removed from the soy sauce prepared in step (e).

Manufacturing example  2: Slightly  Produce

(a) Seomoktae was washed, soaked in water, pulverized, and mixed with barley flour 10% by weight based on the weight of Seomoktae.

 (b) After cooling the prepared Seomoktaebean rice cake of step (a) at 30 ~ 40 ℃, spread the bean rice cake 20 ~ 40 cm thick in the ondol room.

 (c) Evenly sprinkle 0.02% by weight of Seoktaekkongkguk on the spread of Seomoktaekongok, spreading on the spread of Seomoktaekongok in step (b), and then cover with a cover cloth to keep warm. At the beginning, the cover cloth was removed, the meju was spread out to a thickness of 10 cm, and water was added. When the outer surface of the meju started to dry, the meju was fermented for 42 hours by adding water every 5 hours.

(d) The fermented meju of step (c) was dried for 2 days in the sun.

(e) To 48 liters of water, two sulfur ducks (1.6-2 kg), 2 folds of garlic (1-2 kg) and 2.1 kg of rhizome skin were boiled for 24 hours and boiled for 24 hours. Soy sauce was prepared by adding 20% by weight of the dried meju of step (d) to the weight of the mixture and aging for 60 days.

(f) Meju was removed from the soy sauce prepared in step (e).

Manufacturing example  3: Bamboo soy sauce  Preparation of rhinitis improving composition using

(a) 100 g of cinnamon and 100 g of licorice were added to 1000 ml of water, extracted at 100 ° C. for 3 hours, and then filtered to prepare an extract.

(b) 200 ml of the extract of step (a) was added to 1 L of bamboo salt soy sauce prepared by the method of Preparation Example 1, and then fermented for 30 days to prepare a fermentation broth.

(c) The fermentation broth prepared in step (b) and perilla oil were mixed at a weight ratio of 100: 1 and then sterilized at 100 ° C. for 30 minutes.

Manufacturing example  4: Slightly  Preparation of rhinitis improving composition using

(a) 100 g of cinnamon and 100 g of licorice were added to 1000 ml of water, extracted at 100 ° C. for 3 hours, and then filtered to prepare an extract.

(b) 200 ml of the extract of step (a) was added to 1 L of a few sheets prepared by the method of Preparation Example 2, and then fermented for 30 days to prepare a fermentation broth.

(c) The fermentation broth prepared in step (b) and perilla oil were mixed at a weight ratio of 100: 1 and then sterilized at 100 ° C. for 30 minutes.

Example  1: skin irritation test

Skin patch test was carried out to investigate the skin irritation test for the compositions prepared by the methods of Preparation Examples 3 and 4. The subjects were selected to have no skin disease at the test site of 15 ~ 30 years old. After wiping the upper part of the patch with 70% ethanol and drying, 0.1 g of the sample was added to the upper arm for 24 hours, the skin reaction was examined within 1 hour after the patch was removed, and the next day (after 48 hours) was examined again. . The skin reaction was determined by the following test criteria, and the skin patch test results are shown in Table 1.

* Skin reaction test standard

- : no response

±: weak positive reaction (erythema)

+: Positive reaction (erythema)

++: Strong positive reaction (erythema, edema)

+++: Severe positive reactions (erythema, edema, blisters)

Skin irritation test Prescription
Number of examiners
(persons) Judgment result - ± + ++ +++ Production Example 3 15 15 0 0 0 0 Production Example 4 15 15 0 0 0 0

As a result, as shown in Table 1, the compositions prepared by the production method of the present invention was found that no skin irritation at all.

Example  1: Clinical Effect on Allergic Rhinitis Disease

Soy sauce and compositions prepared by the methods of Preparation Examples 1, 2, 3 and 4 and the composition prepared by the method of Preparation Example 3, but without the addition of perilla oil (Comparative Example 1) and the method of Preparation Example 4 With a composition prepared without the addition of perilla oil (Comparative Example 2), a clinical trial was conducted in 60 men and women in the 20s to 40s age group among allergic rhinitis patients. The experimental method was performed by applying 0.5 ml of each composition to the nose twice a day for a total of 4 weeks, followed by a control observation period of 1 week before the clinical trial, and evaluated by the 5-point scale after 4 weeks (1: No change, 2: almost no change, 3: slightly better, 4: better, 5: very good).

Improvement effect for allergic rhinitis disease Sneezing Improvement Nasal juice improvement effect Overall improvement Production Example 1 4.00 3.98 3.98 Comparative Example 1 4.34 4.26 4.30 Production Example 3 4.68 4.64 4.66 Production Example 2 4.12 4.10 4.10 Comparative Example 2 4.38 4.40 4.40 Production Example 4 4.70 4.82 4.78

As a result, when the soy sauce or composition prepared by the methods of Preparation Examples 1 to 4 of the present invention and Comparative Examples 1 to 2 were applied to the nose, the overall score was high, and it was confirmed that all of them had a rhinitis improvement effect. Among them, Comparative Example 1 and Preparation Example 3 showed a high score in the sneezing, nasal juice improvement effect and overall rhinitis improvement effect compared to Preparation Example 1, wherein the composition prepared by the method of Preparation Example 3 shows the highest improvement effect It was.

Similarly, even if a little chapter prepared by the method of Preparation Example 2 of the present invention, the composition of Preparation Example 4 prepared by mixing all the cinnamon and licorice mixed extract and perilla oil than the case using only a few chapters is the best rhinitis improving effect , It can be seen that the composition prepared by the methods of Preparation Examples 3 and 4 of the present invention is excellent in rhinitis improvement effect.

Claims (8)

80 to 120 parts by weight of cinnamon and 1000 to 2000 parts by weight of water to licorice 80 to 120 parts by weight, extracted for 2 to 4 hours at 80 ~ 120 ℃ and filtered by soy sauce 160 ~ 240 parts by weight of cinnamon and licorice mixture extract The fermentation broth prepared by adding 800-1200 parts by weight and fermented for 20-40 days is mixed with 8-120: 0.8-1.2 weight ratio and then sterilized at 80-120 ° C. for 20-40 minutes to make the mixture effective. Contains as an ingredient,
The soy sauce is washed with Seomoktae, soaked in water and pulverized, and mixed with barley flour 8-12 wt% of the Seomoktae, and then cooled by steaming Seomoktaekongok prepared at 30-40 ℃, 20 ~ 40 cm thick bean cake in the ondol room. Sprinkle 0.01 ~ 0.03% by weight of baekkookyun powder on Seomok Taekong Tteok evenly spread over Seomok Taekong Tteok, spread it with a cover cloth, and keep it covered with a cover cloth to keep the rice cake fermented after 8 ~ 12 hours. Remove and spread the meju to the thickness of 8 ~ 12 cm and add moisture.When the outside of the meju starts to dry and harden, add meso every 4 ~ 6 hours and dry the meju fermented for 38 ~ 46 hours in the sun for 1 ~ 3 days. And, the dried meju to 16 to 24% by weight relative to the weight of the bamboo brine in bamboo salt brine dissolved in water and aged for 40 to 80 days to remove the meju from the soy sauce prepared by heating Rhinitis improved composition. delete delete According to claim 1, wherein the bamboo salt is prepared by removing 1 ~ 3 sulfur ducks, 1 ~ 3 garlic cloves and 1800 ~ 2400 parts by weight of root roots in 20 to 28 hours after boiling for 20 to 28 hours to 40000 ~ 5,600 parts by weight of water Allergic rhinitis improving composition, characterized in that prepared by dissolving bamboo salt in the water. (a) adding 80 to 120 parts by weight of cinnamon and 1000 to 2000 parts by weight of water to 80 to 120 parts by weight of licorice, extracting at 80 to 120 ° C. for 2 to 4 hours, and then filtering to prepare an extract;
(b) washing Seomoktae and soaked in water, pulverizing and mixing barley flour with 8-12 wt% of the weight of Seomoktae to prepare Seomoktae bean cake;
(c) cooling the prepared Seomok Taekong Tteok of step (b) at 30 to 40 ° C., and then spreading the Soy Tteok to 20 to 40 cm thick in an ondol room;
(d) Evenly sprinkle 0.01 ~ 0.03% by weight of Seoktaekkongkguk with the Baekkukyun powder crushed on the spreaded Seomoktaekongok of step (c), and then cover it with a cover cloth and keep warm for 8 ~ 12 hours. When the fermentation begins, remove the cover cloth and spread the meju to 8-12 cm thick and apply moisture. When the outer surface of the meju starts to dry and harden, add water every 4-6 hours to ferment the meju for 38-46 hours. step;
(e) drying the fermented meju of step (d) for 1 to 3 days in the sun;
(f) preparing soy sauce by adding 16-24% by weight of the dried meju of step (e) to the weight of the brine in bamboo salt brine dissolved in water for 40 to 80 days;
(g) removing meju from the soy sauce prepared in step (f) and heating it;
(h) adding 160 to 240 parts by weight of the extract of step (a) to 800 to 1200 parts by weight of the heated soy sauce of step (g) to ferment for 20 to 40 days to prepare a fermentation broth; And
(i) mixing the fermented broth and perilla oil prepared in step (h) at a weight ratio of 8 to 120: 0.8 to 1.2, and then sterilizing at 80 to 120 ° C. for 20 to 40 minutes. Method for producing a composition for improving allergic rhinitis. delete The composition for improving allergic rhinitis according to claim 1, which is a pharmaceutical composition. Food for improvement of allergic rhinitis containing the composition of claim 1 as an active ingredient.