KR101710507B1 - Powder like food composition with nipa fruticans wurmb - Google Patents

Abstract

The present invention relates to a powdered food composition using Nipa fruticans Wurmb and, more specifically, to a powdered food composition using Nipa fruticans Wurmb, comprising flower powder of Nipa fruticans Wurmb and roasted grain powder. According to the present invention, the food composition can be used as a meal replacement having excellent nutrition and functionality, thereby being able to maintain health of busy modern people. In addition, the food composition has excellent antioxidant and antimicrobial activities, thereby extending storage period of the food composition.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a powdery food composition using napaya,

The present invention relates to a powdery food composition using nipagaya, and more particularly to a powdery food composition having antioxidative and antimicrobial activity using a nifa palm phlox, excellent storability and excellent functionality will be.

Sunshik was originally a mixture of seven kinds of grain such as brown rice, glutinous rice, barley rice, black bean, black sesame, perilla and yulmu to carry around easily when visiting Hwasangsan and Daecheon in Shilla. It was derived from the fact that it was ingested, but it was used as a natural health food which is easy to ingest as it has high nutritional value in order not to give burden to the monk or the monks in the later Buddhist ceremony for a long time.

In recent years, there are fewer burdens on the seoyik, and it is not only effective for weight control but also various kinds of nutrients that can enhance the energy. Is being developed.

For example, Korean Patent Registration No. 10-0844080 discloses a method of granulating and granulating cereals and vegetables. In Korean Patent No. 10-0798645, black beans and black sesame are used as main raw materials, And Japanese Laid-Open Patent No. 10-0611791 discloses a wire formula prepared by mixing grain and seafood such as brown rice, barley, and the like.

However, none of these prior art examples have used NiPhya.

KR 10-0844080 B1 KR 10-0798645 B1 KR 10-0611791 B1

Accordingly, an object of the present invention is to make use of a powdered food composition by using a flower of Phalaenopsis as a food substitute having superior nutrition and sensory properties.

It is also possible to utilize it as a food additive for improving nutrition of poorly nutritious food.

In addition, the excellent antioxidant and antimicrobial activity prolongs the shelf life of the food composition.

In order to accomplish the above object, the present invention provides a powdered food composition using nipae, which comprises nipaya flower powder and roasted grain powder.

The method of claim 1 or 2, wherein the phalaenopsis powder of Nipaya is cut by cutting a nifa palm flower bud, removing the cut nipaphora peduncle from 80 to 100 DEG C for 20 to 40 minutes, Drying the dehydrated Nipah ceylon flower bed, and pulverizing the dried flower bed to 200 to 300 mesh.

The method may further include the step of pulverizing the dried peduncle to 200 to 300 mesh, and then roasting the pulverized nipah phalanx powder at 120 to 140 ° C for 4 to 10 minutes.

Dried fruit powder, dried vegetable powder, dried fruit powder and dried vegetable powder.

The extract of the nifa palm phlox is further characterized in that the extract of the nifa palm phlox is prepared by a step of cutting a flower bud of nipaya, a step of hot water extraction or ultrasonic extraction using the flower bud of the cut nipaya as a solvent, , Concentrating the extracted extract, and lyophilizing the concentrated extract.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to utilize it as a substitute for a meal which is excellent in nutrition and sensibility, and it is advantageous to maintain the health of busy modern people.

In addition, the antioxidant and antimicrobial activity are excellent and the storage period of the food composition is extended.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process for producing a nifa palm phalaenopsis powder according to the present invention. FIG.
2 to 5 are graphs showing the results of Test Example 2 according to the present invention.

Hereinafter, the present invention will be described in detail.

The powdery food composition according to the present invention can be used as a substitute for a meal, and can be used as it is for drinking, such as putting it in water or milk, as well as for adding food such as porridge, baby meal, and rice. And the mode of intake thereof is not limited.

This powdered food composition is characterized in that it contains a phloem powder of nipaya.

First, the above-mentioned NIPA FRUTICANS WURMB is originated in India, Malaysia, Southeast Asia and Australia, and grows in mangroves and other wetlands. The roots are divided into several pieces in the ground, and the leaves are gathered on the ground and have glossy green. And the flower is one male and one female, and it comes out from the axilla of the ground. Usually, the flower stands rise from October to June of the following year.

The present invention uses such a flower bud of Nipaya as a powder, and in particular, the reason why the flower bud of Nipaya is used is that the antioxidant component such as polyphenol, selenium, It is because it contains a lot of various nutrients.

The results of the analysis and the results of the components of the above-mentioned Nihonpalaceae are shown in the following Tables 1 and 2. As shown in Table 1 and Table 2, the Niha-Paya's peduncle contains a large amount of effective components such as polyphenol, flavonoid, saponin, as well as aspartic acid, tyrosine and histidine .

The results of analysis of the components of. Inspection items unit test results Inspection items unit test results moisture % 20.54 Selenium Mu g / kg 154.57 Crude protein % 11.65 manganese mg / kg 82.58 Crude fat % 0.73 Goat mg / kg 18344.65 Views min % 7.95 sulfur mg / kg 3221.83 carbohydrate % 59.15 salt mg / kg 6832.66 calorie kcal / 100g 289.77 Crude saponin mg / kg 110161.07 calcium mg / kg 3009.62 Total polyphenol Brix 173443.90 sign mg / kg 2589.65 Total flavonoid mg / kg 616.24 iron mg / kg 119.57 Per capita % 11.84 potassium mg / kg 26211.57 And sugar % 1.57 magnesium mg / kg 4670.47 glucose % 1.11 Copper mg / kg 0.26 saccharose % 1.19 zinc mg / kg 14.13

Test results of the components of the nipponia palm. Inspection items unit test results Aspartic acid mg / kg 269.01 Threonine mg / kg 30.22 Serine mg / kg 30.59 Glutamic acid mg / kg 171.29 Proline mg / kg 0 Glycine mg / kg 7.98 Alanine mg / kg 25.69 Balin mg / kg 49.06 Isoleucine mg / kg 39.30 Leucine mg / kg 49.73 Tyrosine mg / kg 0 Phenylmalanine mg / kg 14.70 Histidine mg / kg 13.44 Lysine mg / kg 16.26 Arginine mg / kg 302.53 Cystine mg / kg 30.19 Methionine mg / kg 32.46 Tryptophan mg / kg 0

Therefore, when such a nifa palm phalanx powder is contained as an effective ingredient, nutritional property is imparted to the food composition, antioxidative and antimicrobial activity is imparted to improve the storage stability of the food composition, and health of the recipient can be maintained. In addition, its functionality is also excellent.

As shown in Fig. 1, the powder of the nifa palm phlox is composed of a step of cutting a nifa palm flower bud, a step of dropping the cut nippa palm flower bud at 80 to 100 ° C for 20 to 40 minutes, Dehydrating the dehydrated nifa palm flower stalks, and pulverizing the dried flower stalks to 200 to 300 meshes. In addition, after the pulverization, the pulverized Nipahaya phalaenopsis powder may be roasted at 120 to 140 ° C for 4 to 10 minutes.

This will be described in detail as follows.

First, pick up the nipaya japonica, clean it, and cut it to a length of 3-10cm. Next, the cut flower stalks are heated in hot water, that is, water at 80 to 100 ° C for 20 to 40 minutes. The stained flower stalk is soaked in cold water, cooled, and ripped in the longitudinal direction, that is, long. At this time, the thickness is preferably about 0.5 to 1 cm. The nipayanaya peduncle is easily torn as easily because it has parallel longitudinal texture. Next, the dehydrated flower bud is dried to a moisture content of 5 to 10% by hot air drying, cold air drying or natural drying by daylight, and then the dried flower bud is pulverized using a pulverizer or a squeezer at 200 to 300 meshes , And the manufacture is completed.

In the present invention, the dewatering method is not limited, and it is natural that a dewatering device for food can be used or water can be removed by hand-wringing.

In addition, by roasting the pulverized peduncle powder at 120 to 140 ° C for 4 to 10 minutes, the flavor and taste of the peduncle powder is further improved, thereby improving the functionality of the powdery food composition.

On the other hand, the powdery food composition of the present invention includes roasted grain powder together with the phloem powder of the above-mentioned naphaya, wherein the above-mentioned roasted grain powder is roasted with at least one grain of brown rice, barley, beans, yulmu, glutinous rice, It is crushed. Here, the method of roasting the above-mentioned grains is based on a conventionally known technique, and commercially available products may be purchased and used. The grain size of the above-mentioned roasted grain powder is not limited, and an example of 100 to 300 mesh is enough.

The above-mentioned roasted grain powder and nyphaya pedicel powder are blended in a ratio of 100 parts by weight of roasted grain powder and 1 to 10 parts by weight of nyphaya pedicel powder based on 100 parts by weight of the roasted grain powder. This is because the flavor and nourishment can not be improved if the floret of Phalaenopsis is less than 1 part by weight, and if it exceeds 10 parts by weight, the overall sensibility is lowered.

The powdered food composition of the present invention may further comprise at least one of dried herbal powder, dried fruit powder and dried vegetable powder. That is, by further including the above auxiliary powders, it is possible to further improve nutrition.

First, the dried medicinal herb powder is dried and pulverized in at least one of ma, cone, triangle, ginseng, bellflower, garlic, ginger, seaweed, It suffices. The drying method may be any one of known food drying methods such as natural drying, hot air drying and cold air drying.

If necessary, the medicinal herb may be boiled at a temperature of 80 to 100 ° C for 10 to 15 minutes, dried at 50 to 60 ° C to have a moisture content of 5 to 10%, and then pulverized by a pulverizer. In this case, The flavor of herbal medicine is refined.

The dried fruit powder is prepared by rapidly freezing fruits at at least one of apple, pear, strawberry, orange, and pineapple at -40 to -60 ° C and then freezing them in a freeze dryer stepwise at a degree of vacuum of 0.5 torr or less And the solid state ice is sublimated to be dried and pulverized. In this case, the grain size is not limited, but it is preferably 200 to 300 mesh, similar to roasted grain powder and herbal medicine powder.

The dried vegetable powder is also obtained by lyophilizing and drying the vegetables in the same manner as the dried fruit powder. As the vegetables, one or more of carrots, potatoes, sweet potatoes, cabbage, and onions can be used. Preferably, the dried vegetable powder has the same particle size as the dried fruit powder.

That is, the present invention minimizes nutrient destruction of fruits and vegetables by using the freeze-drying method, and further enhances nutrition by further including herb medicine, fruits and vegetables.

The dried medicinal herb powder, the dried fruit powder, and the dried vegetable powder may each be contained in an amount of 1 to 10 parts by weight based on 100 parts by weight of the roasted grain powder, And if it is excessive, the overall flavor may deteriorate.

Meanwhile, the powdered food composition of the present invention may further comprise 1 to 5 parts by weight of a flower bud extract of Nipaya, based on 100 parts by weight of the roasted grain powder. In the present invention, the addition of a flower bud extract of Nipaya to an antioxidant and antimicrobial activity further improves the functionality of the food composition.

At this time, the flower bud extract of Nipaya is cut into a size of about 3 to 10 cm, and the flower bud of the cut Nipaya is subjected to hot water extraction or ultrasonic extraction using water as a solvent, Followed by drying and pulverization. The above-described freeze-drying follows a method known in the art, and a detailed description thereof will be omitted.

Here, the hot water extraction is a method of extracting water of about 10 to 20 parts by weight to the flower bud of the above-mentioned nepalaya and then extracting it at a temperature of 80 to 100 ° C for 10 to 20 hours, After the addition of water, the mixture is pre-treated for 20 to 30 minutes under the condition of 100 to 150 kHz using an ultrasonic extractor, and further subjected to hot water extraction for 10 to 12 hours at a temperature of 50 to 60 ° C.

In order to increase the extraction efficiency, the cut nipaya is subjected to natural drying, cold air drying or hot air drying to have a water content of 10 to 20%, followed by pulverization to a size of about 100 to 200 mesh, and extracting the active ingredient from the powder . In addition, it is also possible to dehydrate the cut nippa coconut palms in boiling water at 100 ° C for 10 to 20 minutes, dehydrate them, and extract the active ingredient therefrom.

The concentration means concentration under reduced pressure, and the solvent is removed at 50 to 60 ° C to concentrate the solution to about 20 to 50 Brix. It is of course also possible to conduct filtration before concentration, if necessary.

In addition, the food composition may further comprise a liquid concentrate of NiPhaya, wherein the liquid concentrate of NiPhaya can be contained in an amount of 1 to 3 parts by weight based on 100 parts by weight of the above-mentioned roasted grain powder. Further mixing of the liquid concentrate of the above-mentioned Nipaya is advantageous in that the antioxidative and antimicrobial activities are further improved and the sensory properties are improved.

A method for producing the above-mentioned nipah-wax liquid concentrate is as follows.

First, you can get 500 to 700g of sap per night during the night if you cut a wound on the top of the nipa cradle and wrap it around the wounded area with a plastic bag or the like. The resulting liquid is heated at 60 to 80 ° C. for about 2 to 4 hours to concentrate the resulting liquid to a sugar content of 60 to 80 brix to prepare a concentrated liquid of nifaca. This nipah sasa liquid concentrate is dark brown in color and can feel a bitter but strong sweet taste.

The components of the nipah yam sap solution and the components of the nipah yam sap solution according to the present invention were analyzed and the results are shown in Tables 3 through 5 below. As can be seen from Tables 3 to 5, it can be seen that the nipah yam sap and its concentrate contain selenium having various excellent anticancer effects as well as a large amount of polyphenols and various active ingredients.

Analysis of composition of sap of nipah palm. Inspection items unit test results Inspection items unit test results moisture % 55.60 Goat mg / kg 2473.38 Crude protein % 0.29 sulfur mg / kg 91.78 Crude fat % 0.11 salt mg / kg 1362.97 Views min % 3.47 Total polyphenol mg / kg 869.57 carbohydrate % 40.53 Crude saponin mg / kg 2309.04 calorie kcal / 100g 164.27 pH 4.20 calcium mg / kg 11.95 Sugar content Brix 14.3 sign mg / kg 278.70 fruit sugar % 3.76 iron mg / kg 30.21 glucose % 2.70 potassium mg / kg 5585.72 saccharose % 5.12 magnesium mg / kg 110.85 Propionic acid % 0.22 Copper mg / kg 2.38 Acetic acid % 0.51 zinc mg / kg 2.68 Citric acid % 0.10 Selenium Mu g / kg 838.92 Formic acid % 0.61 manganese mg / kg 2.05 Naksan % 0.49

Analysis of the components of the nipah palm extract. Inspection items unit test results Inspection items unit test results moisture % 27.91 Goat Mu g / kg 14673.77 Crude protein % 1.25 sulfur mg / kg 469.30 Crude fat % 0.11 manganese mg / kg 4.20 Views min % 5.17 salt mg / kg 4358.02 carbohydrate % 68.56 Total polyphenol mg / kg 1262.67 calorie kcal / 100g 280.23 Crude saponin mg / kg 1407.11 calcium mg / kg 7.89 pH 5.21 sign mg / kg 471.13 Sugar content Brix 76.2 iron mg / kg 46.37 fruit sugar % 8.16 potassium mg / kg 10894.96 glucose % 8.47 magnesium mg / kg 226.85 saccharose % 49.39 Copper mg / kg 1.47 Propionic acid % 0.34 zinc mg / kg 5.48 Acetic acid % 6.33 Selenium Mu g / kg 234.03

The results of composition test of the nipah palm solution concentrate. Inspection items Free amino acid (mg / kg) Phosphoserine 141.68 Taurine 91.67 Phospho ethanol amine 689.59 Aspartic acid 1282.19 Theonine 139.32 Serine 392.93 Glutamic acid 1059.81 Proline 257.69 Glycine 26.45 Alanine 330.94 Citrulline 9.61 alpha -amino-n-butyric acid 1.82 Valine 197.69 Methionine 26.37 Cystathionine 29.66 Isoleucine 99.99 Leucine 68.93 Tyrosine 73.70 Phenylalanine 47.11 β-Alanine 141.26 β-Amino isobutyric acid 57.11 γ-Amino-n-bytyric acid 78.37 Ornithine 23.23 Lysine 156.70 Histidine 34.61 Arginine 210.53

The powdery food composition of the present invention as prepared as described above can be used as a composition for food additives for various foods, as a substitute meal. Such a powdered food composition is excellent in nutrition, antimicrobial activity, and antioxidant activity, so that the health of the recipient can be maintained, and its functionality is also excellent, so that consumption of cereals can be promoted.

Hereinafter, the present invention will be described in more detail with reference to specific examples.

(Production Example 1)

First, the nipponia palms were picked, cleaned and then cut into 10 cm lengths. Then, it was boiled in boiling water at 100 ° C for 30 minutes, and the vestibule was soaked in cold water and cooled. Next, the corolla was torn to a diameter of about 0.8 cm, and dehydrated in a dehydrator. Then, it was dried at a moisture content of 7% by using a hot-air dryer at 60 ° C. Next, the dried peduncle was firstly pulverized by a pulverizer, and then pulverized in a second mill to prepare a powder having a particle size of 300mesh.

(Production Example 2)

The nipponia palms were picked, cleaned and then cut into 10 cm lengths. Dried by hot air at 50 캜 to have a water content of 15%, and pulverized to about 100 mesh. 20 wt. Parts of distilled water was added thereto, and the mixture was extracted at 90 to 100 캜 for 20 hours. After filtration, the filtrate was concentrated under reduced pressure at 50 ° C using a vacuum concentrator and lyophilized to obtain a powdery extract.

(Production Example 3)

The nipponia palms were picked, cleaned and then cut into 10 cm lengths. Dried by hot air at 50 ° C to give a water content of 15%, pulverized to about 100 mesh, 10 times by weight of distilled water was added thereto, and the mixture was pretreated with an ultrasonic wave extender at 120 kHz for 30 minutes. And extracted with hot water for 10 hours. After filtration, the filtrate was concentrated under reduced pressure at 50 ° C using a vacuum concentrator and lyophilized to obtain a powdery extract.

(Test Example 1)

Evaluation of Antioxidant Potential of Powder and Extract of.

The antioxidant power of the powder and extract prepared in Preparation Examples 1, 2 and 3 was measured.

(1) Measurement of DPPH radical scavenging ability

To determine the antioxidant activity, the Biois method was used to examine the radical scavenging effect of DDPH (1,1-diphenyl-2-picryhydrazyl, Sigma-Aldrich Co.). 1 ml of 0.2 mM DPPH was added to 1 ml of the sample solution prepared from 0.625 to 10 mg / ml of each extract, mixed using a vortex mixer, reacted for 30 minutes in a dark room, and absorbance was measured at 517 nm. Then, free radical scavenging activity curves were generated using the following equation, and IC ₅₀ was calculated. As a positive control, ascorbic acid was used.

Radical scavenging activity (%) = {(control Absorbance - Sample Absorbance) / control Absorbance} × 100

(2) Measurement of ABTS radical scavenging ability

ABTS radical scavenging activity was measured by Pellegrin et al. 5 ml of 7 mM ABTS (2,2'-azinobis (3-ethylenbenzothiazoline-6-sulfonate), Sigma-Aldrich Co.) and 88 μl of 140 mM K2 S2 O8 (Sigma-Aldrich Co.) .

The mixture was mixed with absolute ethanol at a ratio of 1:88, and the ABTS solution was prepared so that the absorbance of the control was adjusted to 0.7 ± 0.002 at 734 nm. 1 ml of ABTS solution was added to 50 μl of the sample solution, and the mixture was allowed to stand in a dark room for 2.5 minutes, and the absorbance was measured at 734 nm.

The results are shown in Tables 6 and 7 below.

Results of measurement of DPPH radical scavenging activity according to Test Example 1. Samples IC ₅₀
(mg.ml) Production Example 1 0.017 ± 0.00 Production Example 2 0.017 ± 0.00 Production Example 3 0.015 ± 0.00 Blueberries (dried) 0.627 + - 0.01 Red ginseng (6 years old, dried) 1.282 + 0.03

The IC ₅₀ value represents the concentration of the extract which reduces the value of the control without the extract by 50%. The smaller the IC ₅₀ value, the higher the antioxidant activity. Therefore, as shown in Table 6, DPPH radical scavenging activity measurement showed that the antioxidative ability of the nihiloya phalaenopsis was about 40 times higher than that of blueberry in all of Examples 1, 2 and 3 and about 75 times higher than that of red ginseng there was.

Results of measurement of ABTS radical scavenging activity according to Test Example 1. Samples IC ₅₀
(mg.ml) Production Example 1 0.070 ± 0.00 Production Example 2 0.071 ± 0.00 Production Example 3 0.067 ± 0.01 Blueberries 2.918 ± 0.13 Red ginseng 4.131 + 0.24

As shown in Table 7, according to the results of ABTS radical scavenging activity measurement, the antioxidative activity of the nifalia phalaenopsis was about 42 times higher than that of blueberries and about 59 times higher than that of red ginseng in Production Examples 1, 2 and 3 there was.

(Test Example 2)

Anti - Inflammatory Effects of.

The anti-inflammatory effect of the nifalgia phalaenopsis powder prepared in Preparation Example 1 was measured.

IL-1β (interleukin-1beta), IL-6 (interleukin-6, interleukin-6) and TNF-α (tumor necrosis factor-alpha, Or tumor necrosis factor-alpha).

The test method was to investigate whether inflammation was induced by macrophages using LPS (lipopolysaccharide) and the general inflammation index was suppressed when the sample was treated with LPS (lipopolysaccharide). As a positive control, DEX (Dexamethasone) was used as a comparative drug.

 The results are shown in Figs. 2 to 5. Fig.

As can be seen from FIG. 2, Nitrite was significantly increased upon induction of inflammation by LPS, but Nitrite, which was increased due to the treatment of Nephala palmaxil powder, was decreased.

As can be seen from FIGS. 3, 4 and 5, cytokine was significantly increased upon induction of inflammation caused by LPS, but it was confirmed that the inflammation was alleviated by treatment with the nifalaxy powder.

Therefore, it was judged that the powder of Nypaya japonica had an inhibitory effect on inflammatory factors in a concentration-dependent manner and a suppressive effect similar to that of DEX known as anti-inflammatory component.

(Example 1)

A powdery food composition was prepared by mixing 10 g of the nifa palm phalaenopsis powder of Preparation Example 1 in 1 kg of commercially available starch (including roasted glutinous rice, brown rice, barley, soybean, yulmu, and perilla seed powder).

(Example 2)

The same procedure as in Example 1 was carried out except that 100 g of the nifalaxy powder was mixed.

(Example 3)

300 g of the extract of Preparation Example 2 was further mixed in the same manner as in Example 1.

(Example 4)

The same procedure as in Example 1 was carried out except that 300 g of the extract of Preparation Example 3 was further mixed.

(Comparative Example 1)

Only commercially available wires were used.

(Test Example 3)

Twenty trained sensual agents were allowed to evaluate five samples at one time (Examples 1-4 and Comparative Example 1). At this time, the sample was evaluated by thoroughly stirring and mixing 70 g of each sample in 200 ml of water. The evaluation items were appearance, taste, flavor, texture, and overall likelihood. The 9 point scaling method was used for the evaluation. The closer to 9, the more favorable, and the closer to 1, the more unfavorable.

Test Example 3 Results division Exterior flavor incense Texture Likelihood Example 1 6.5 7.1 6.6 5.9 6.8 Example 2 6.7 7.5 7.1 6.2 7.2 Example 3 6.6 7.3 6.8 6.0 6.9 Example 4 6.6 7.3 6.7 6.1 7.0 Comparative Example 1 6.3 5.0 6.2 4.4 5.5

As can be seen from the above Table 8, it was confirmed that Examples 1 to 3 according to the present invention had higher evaluation in taste, flavor, texture and symbol drawing than Comparative Example 1 in which no flower of Phalaenopsis was used Respectively. However, there was no significant difference in appearance.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the invention.

Claims (6)

Napaya flowers; And
Roasted grain powder ground 100 ~ 300mesh by roasting brown rice, barley, soybean, yulmu, glutinous rice, sesame, and perilla;
≪ / RTI >
The above-mentioned < RTI ID = 0.0 >
Collecting and washing the nipponia palm leaf, cutting it to a length of 3 to 10 cm;
Dipping the cut nipponia palms in water at 80 to 100 ° C for 20 to 40 minutes;
The dipped nihon coconut palms are soaked in cold water, and then dewatered by tearing to a thickness of 0.5 to 1 cm.
Drying the dehydrated nipah phalanx to a moisture content of 5 to 10% through any one of a hot air drying process, a cold air drying process and a natural drying process by daylight;
Pulverizing the dried Niphalia palmadangii to 200 to 300 mesh; And
Roasting the pulverized Nipah palm phalanx powder at 120 to 140 ° C for 4 to 10 minutes;
, ≪ / RTI >
Based on 100 parts by weight of the above-mentioned roasted grain powder, 1 to 10 parts by weight of the floret powder of Nipaya,
A dried herbal powder, a dried fruit powder, and a dried vegetable powder,
In the herbal medicine powder,
Drying at least one of herbal medicinal materials selected from the group consisting of maize, mung bean, Korean ginseng, bellflower, garlic, ginger, seaweed, mackerel, licorice, and licorice through natural drying, hot air drying or cold air drying, The medicinal herb is dried at a temperature of 80 to 100 ° C for 10 to 15 minutes, dried in a dryer at 50 to 60 ° C to a moisture content of 5 to 10%, and then pulverized to 200 to 300 mesh.
The dried fruit powder may contain,
Fruit which is at least one of apple, pear, strawberry, orange, and pineapple is rapidly frozen at -40 to -60 ° C., and then heat is applied stepwise in a freeze dryer having a degree of vacuum of 0.5 torr or less, Is sublimed, dried, pulverized to 200 to 300 mesh,
The dried vegetable powder may contain,
Vegetables that are at least one of carrots, potatoes, sweet potatoes, cabbage, and onions are rapidly frozen at -40 to -60 ° C, and then gradually cooled at a low temperature in a freeze dryer having a degree of vacuum of 0.5 torr or less. Is sublimed, dried, pulverized to 200 to 300 mesh,
Wherein the dried medicinal herb powder, the dried fruit powder and the dried vegetable powder are blended in a proportion of 1 to 10 parts by weight based on 100 parts by weight of the roasted grain powder, respectively.
delete delete delete The method according to claim 1,
Further comprising 1 to 5 parts by weight of an extract of Nephala palm leaf, based on 100 parts by weight of the roasted grain powder,
The extract of the above-
Cutting the peduncle of nipaya into a size of 3 to 10 cm;
The cut flower is extracted with water as a solvent. After adding water of about 10 to 20 parts by weight to the flower bed of the napaya, it is subjected to hot water extraction at a temperature of 80 to 100 ° C for 10 to 20 hours, 8 to 12 parts by weight of water is added to the flower bud, and the mixture is pre-treated for 20 to 30 minutes under the condition of 100 to 150 kHz using an ultrasonic wave extractor. Ultrasonic extraction with hot water extraction for 10 to 12 hours at 50 to 60 ° C , The cut nipaya is subjected to natural drying, cold air drying or hot air drying to have a water content of 10 to 20% and then extracted from the powder pulverized at 100 to 200 mesh, Boiling for 10 to 20 minutes in boiling water, dewatering the extirpated spikes and extracting them;
Concentrating the extracted extract to a concentration of 20 to 50 Brix by removing the solvent at 50 to 60 ° C under reduced pressure; And
Lyophilizing the concentrated extract to obtain a powder;
≪ / RTI > wherein the functional powder composition is prepared by including the naphthalene functional powder.
The method according to claim 1,
Further comprising 1 to 3 parts by weight of a liquid concentrate of NiPhaya based on 100 parts by weight of the roasted grain powder,
The liquid concentrate of NiPhaya,
The wound is wounded on the top of the nipponia palm leaf and covered with a plastic bag to obtain 500 to 700 g of sap solution per one. The sap is heated at 60 to 80 ° C for 2 to 4 hours, By weight of the functional powder composition of the present invention.

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