KR101752204B1 - Food having Effects of Reducing Weight and Improving Skin Condition and Method of Manufacturing the same - Google Patents
Food having Effects of Reducing Weight and Improving Skin Condition and Method of Manufacturing the same Download PDFInfo
- Publication number
- KR101752204B1 KR101752204B1 KR1020150093915A KR20150093915A KR101752204B1 KR 101752204 B1 KR101752204 B1 KR 101752204B1 KR 1020150093915 A KR1020150093915 A KR 1020150093915A KR 20150093915 A KR20150093915 A KR 20150093915A KR 101752204 B1 KR101752204 B1 KR 101752204B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- parts
- collagen
- fermented
- food
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
- 230000000694 effects Effects 0.000 title description 12
- 102000008186 Collagen Human genes 0.000 claims abstract description 29
- 108010035532 Collagen Proteins 0.000 claims abstract description 29
- 229920001436 collagen Polymers 0.000 claims abstract description 29
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 26
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 20
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 20
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 20
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 20
- 241000208140 Acer Species 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000020357 syrup Nutrition 0.000 claims abstract description 14
- 239000006188 syrup Substances 0.000 claims abstract description 14
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 13
- 229930003270 Vitamin B Natural products 0.000 claims abstract description 10
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 10
- 235000019156 vitamin B Nutrition 0.000 claims abstract description 10
- 239000011720 vitamin B Substances 0.000 claims abstract description 10
- 239000011707 mineral Substances 0.000 claims abstract description 9
- 235000008504 concentrate Nutrition 0.000 claims abstract description 4
- 239000012141 concentrate Substances 0.000 claims abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 26
- 239000000047 product Substances 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 13
- 235000014655 lactic acid Nutrition 0.000 claims description 13
- 239000004310 lactic acid Substances 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 241000186660 Lactobacillus Species 0.000 claims description 7
- 229940039696 lactobacillus Drugs 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 235000018185 Betula X alpestris Nutrition 0.000 claims description 6
- 235000018212 Betula X uliginosa Nutrition 0.000 claims description 6
- 239000003349 gelling agent Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 230000004580 weight loss Effects 0.000 claims description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 3
- HZLCGUXUOFWCCN-UHFFFAOYSA-N 2-hydroxynonadecane-1,2,3-tricarboxylic acid Chemical compound CCCCCCCCCCCCCCCCC(C(O)=O)C(O)(C(O)=O)CC(O)=O HZLCGUXUOFWCCN-UHFFFAOYSA-N 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 3
- 229920002581 Glucomannan Polymers 0.000 claims description 3
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 claims description 3
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- 235000010419 agar Nutrition 0.000 claims description 3
- 229940040563 agaric acid Drugs 0.000 claims description 3
- 239000000783 alginic acid Substances 0.000 claims description 3
- 229920000615 alginic acid Polymers 0.000 claims description 3
- 235000010443 alginic acid Nutrition 0.000 claims description 3
- 229960001126 alginic acid Drugs 0.000 claims description 3
- 150000004781 alginic acids Chemical class 0.000 claims description 3
- 229940046240 glucomannan Drugs 0.000 claims description 3
- 235000021579 juice concentrates Nutrition 0.000 claims description 3
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 claims description 3
- 235000012661 lycopene Nutrition 0.000 claims description 3
- 229960004999 lycopene Drugs 0.000 claims description 3
- 239000001751 lycopene Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229960000292 pectin Drugs 0.000 claims description 3
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims 2
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims 2
- 239000013589 supplement Substances 0.000 claims 2
- 235000015097 nutrients Nutrition 0.000 abstract description 12
- 238000004260 weight control Methods 0.000 abstract description 12
- 235000010755 mineral Nutrition 0.000 abstract description 5
- 230000035622 drinking Effects 0.000 abstract description 3
- 235000013376 functional food Nutrition 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 17
- 235000005911 diet Nutrition 0.000 description 17
- 239000013641 positive control Substances 0.000 description 17
- 238000012360 testing method Methods 0.000 description 15
- 235000009200 high fat diet Nutrition 0.000 description 12
- 230000037213 diet Effects 0.000 description 11
- 230000037396 body weight Effects 0.000 description 10
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 10
- 230000001965 increasing effect Effects 0.000 description 10
- 241000699670 Mus sp. Species 0.000 description 9
- 235000013361 beverage Nutrition 0.000 description 9
- 230000003247 decreasing effect Effects 0.000 description 9
- 210000001596 intra-abdominal fat Anatomy 0.000 description 9
- 210000002966 serum Anatomy 0.000 description 9
- 235000019786 weight gain Nutrition 0.000 description 9
- 210000000579 abdominal fat Anatomy 0.000 description 8
- 230000004584 weight gain Effects 0.000 description 8
- 241001465754 Metazoa Species 0.000 description 7
- 208000008589 Obesity Diseases 0.000 description 7
- 235000020824 obesity Nutrition 0.000 description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- 230000000378 dietary effect Effects 0.000 description 6
- 239000008103 glucose Substances 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 108010023302 HDL Cholesterol Proteins 0.000 description 5
- 108010028554 LDL Cholesterol Proteins 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 239000008280 blood Substances 0.000 description 5
- 238000009395 breeding Methods 0.000 description 5
- 230000001488 breeding effect Effects 0.000 description 5
- 235000012000 cholesterol Nutrition 0.000 description 5
- 235000018823 dietary intake Nutrition 0.000 description 5
- 150000002632 lipids Chemical class 0.000 description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- 230000002354 daily effect Effects 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 210000003491 skin Anatomy 0.000 description 4
- 238000000692 Student's t-test Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 210000000434 stratum corneum Anatomy 0.000 description 3
- 238000012353 t test Methods 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000199866 Lactobacillus casei Species 0.000 description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 description 2
- 241000700159 Rattus Species 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 238000011888 autopsy Methods 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 230000002500 effect on skin Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 230000006698 induction Effects 0.000 description 2
- 229940017800 lactobacillus casei Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000208293 Capsicum Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- YVGGHNCTFXOJCH-UHFFFAOYSA-N DDT Chemical compound C1=CC(Cl)=CC=C1C(C(Cl)(Cl)Cl)C1=CC=C(Cl)C=C1 YVGGHNCTFXOJCH-UHFFFAOYSA-N 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010060891 General symptom Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- ZMJBYMUCKBYSCP-UHFFFAOYSA-N Hydroxycitric acid Chemical compound OC(=O)C(O)C(O)(C(O)=O)CC(O)=O ZMJBYMUCKBYSCP-UHFFFAOYSA-N 0.000 description 1
- 241000699666 Mus <mouse, genus> Species 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 210000000702 aorta abdominal Anatomy 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 235000020940 control diet Nutrition 0.000 description 1
- 150000004691 decahydrates Chemical class 0.000 description 1
- JHAYEQICABJSTP-UHFFFAOYSA-N decoquinate Chemical group N1C=C(C(=O)OCC)C(=O)C2=C1C=C(OCC)C(OCCCCCCCCCC)=C2 JHAYEQICABJSTP-UHFFFAOYSA-N 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 235000021133 dietary differences Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 210000004392 genitalia Anatomy 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 229920000515 polycarbonate Polymers 0.000 description 1
- 239000004417 polycarbonate Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000048 toxicity data Toxicity 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
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
- 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
-
- 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
- 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
- A23L33/15—Vitamins
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
-
- 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
- A23V2200/318—Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat
-
- 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
- A23V2200/332—Promoters of weight control and weight loss
-
- 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
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5422—Collagen
-
- 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
- A23V2250/70—Vitamins
- A23V2250/704—Vitamin B
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a food for weight control comprising collagen, a fermented broth of red pepper, a lemon juice, a lemon concentrate, a maple syrup, a vitamin B group, a saccharide and a mineral.
According to the present invention, there is provided a method of manufacturing a product in which a variety of health functional foods are integrated into one, and a method of producing a product that is convenient for drinking, and a food which can maintain health by consuming a part of necessary nutrients To solve the problems that occur when consuming less than average amount of food to lose weight, it is necessary to determine the content of basic nutrient source and calories to be contained in the product so that the minimum nutrient source can be consumed. .
Description
[0001] The present invention relates to a food for weight control and a method for producing the same, which is effective for weight reduction and skin care enhancement, and more particularly, to a method for weight control comprising collagen and lactic acid bacteria And a method of producing a food for controlling weight and having a skin-beauty enhancing effect.
Food preparations for weight control refers to products with a certain amount of calories, crude protein, vitamins and minerals. In other words, as a calorie, food that is supposed to replace all of the daily meals should be 800 kcal or more and less than 1200 kcal, and the product should be divided into 3 to 4 times a day so as to be substituted for each meal, (G) should be at least 1/3 to 1/4 of the total daily intake of the food. It should contain at least 10% of the nutrient standard value. Vitamins include vitamins A (g), B1 (mg), B2 (mg), B6 (mg), C (mg), niacin (mg), folic acid (g) (Mg), iron (mg), and zinc (mg) as inorganic minerals, which are not less than 10% of the nutrient standard value per day, respectively.
At present, weight control foods are mainly focused on diet products. However, most of the products containing only specific ingredients such as Garcinia cambogia extract do not meet the various desires and desires of consumers.
In addition, as a protein source required for weight control food, cheap soy protein was used as a general production method. In the present invention, the present inventors have been upgraded to further develop products suitable for the consumption tendency of modern people.
SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method for manufacturing a product which is convenient for drinking by integrating various health functional foods into one.
It is another object of the present invention to provide a food which can maintain a health by consuming a part of necessary nutrients for a day while having weight loss and skin beauty improving effect.
It is another object of the present invention to provide a nutritional supplement containing a basic nutrient source and a content of a calorie to be contained in a product in order to consume a minimum nutrient source in order to solve a problem that arises when a sub- And to prepare guidelines.
In order to achieve the above object, the present invention provides a food for weight control comprising collagen, a fermented broth of Lactobacillus red pepper, a lemon juice, a lemon concentrate, a maple syrup, a vitamin B group, a saccharide and a mineral.
The content of the above components is 5 parts by weight of collagen, 3 parts by weight of fermented lycopene fermentation broth, 18 parts by weight of lemon juice, 10 parts by weight of maple syrup, 0.2 to 0.3 parts by weight of vitamin B group, 10 to 50 parts by weight of saccharides, 1 part by weight.
According to another aspect of the present invention, there is provided a method for producing a red pepper, comprising the steps of: (a) pressing red pepper to extract red pepper juice; (b) inoculating the red pepper juice with lactic acid bacteria, mixing with the previously sterilized additives, and fermenting the mixture at 30 to 35 ° C for 24 to 48 hours to obtain a fermented broth of red pepper fermented lactic acid bacteria; (c) blending the fermented broth of Lactobacillus lacunae with at least one raw material selected from the group consisting of collagen, lemon juice, lemon juice concentrate, maple syrup and saccharide to prepare a food for controlling body weight; And (d) sterilizing the prepared food for weight control, packaging the food for commercialization, and producing the food for weight control.
The content of the above components is 5 parts by weight of collagen, 3 parts by weight of fermented lycopene fermentation broth, 18 parts by weight of lemon juice, 10 parts by weight of maple syrup, 0.2 to 0.3 parts by weight of vitamin B group, 10 to 50 parts by weight of saccharides, 1 part by weight.
The method may further include the step of adding 1 to 2 parts by weight of a gelling agent after step (c) to produce a jelly-like product which is easy to ingest.
Also, the gelling agent is a mixture of at least one selected from the group consisting of carboxymethyl cellulose (CMC), glucomannan, pectin, xanthan gum, agar, and alginic acid.
According to the present invention, there is provided a method of manufacturing a product in which a variety of health functional foods are integrated into one, and a method of producing a product that is convenient for drinking, and a food which can maintain health by consuming a part of necessary nutrients , And to solve the problems that occur when consuming sub-average amount of food to lose weight, in order to consume the minimum amount of nutrients, it is necessary to determine the content of basic nutrients and calories to be contained in the product, .
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing effects of changes in weight by beverage according to Examples and Comparative Examples of the present invention. FIG.
FIG. 2 is a graph showing the effects of beverage-induced fat reduction according to Examples and Comparative Examples of the present invention. FIG.
3 is a graph showing the effect of reducing the lipid content in serum by beverages according to Examples and Comparative Examples of the present invention.
4 is a graph showing changes in the triglyceride content in serum due to beverages according to Examples and Comparative Examples of the present invention.
FIG. 5 is a graph showing the effect of reducing the glucose content in serum by beverages according to Examples and Comparative Examples of the present invention. FIG.
FIG. 6 is a graph showing the effect of beverage reduction on the stratum corneum according to Examples and Comparative Examples of the present invention. FIG.
FIG. 7 is a graph showing the effect of increasing the amount of collagen fibers in a dermal layer by beverages according to Examples and Comparative Examples of the present invention. FIG.
The present invention relates to a food for weight control comprising collagen, a fermented broth of red pepper, a lemon juice, a lemon concentrate, a maple syrup, a vitamin B group, a saccharide and a mineral.
Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
The present invention provides a method for preparing a product by partially adding a natural raw material or replacing it with a functional raw material as a nutrient source necessary for preparing a food for controlling weight,
First, as a protein source, collagen is used instead of simple soy protein,
Second, lemon juice is used as a substitute for vitamins,
Third, maple syrup is used to partially replace minerals,
Fourth, as a diet material, products made by adding fermented Lactobacillus fermented Lactobacillus are prepared and used.
By this method, it is possible to produce a product that can satisfy the criteria of weight control food while at the same time helping weight loss, skin beauty, and intestinal endurance.
In order to achieve the above object, the present invention provides a method of preparing a food for controlling weight, comprising the steps of:
(a) extracting red pepper to make red pepper juice;
(b) inoculating the red pepper juice with lactic acid bacteria, mixing with the previously sterilized additives, and fermenting the mixture at 30 to 35 ° C for 24 to 48 hours to obtain a fermented broth of red pepper fermented lactic acid bacteria;
(c) preparing a food for controlling body weight by blending collagen, lemon juice, lemon juice concentrate, maple syrup and saccharide into at least one raw material selected from the group consisting of collagen,
(d) sterilizing the manufactured weight-adjusting food, packaging and commercializing the prepared weight-controlling food
When the fermentation broth of the capsicum lactic acid bacteria is prepared, additives such as carbohydrates and protein sources are required for the additives. Sugar as a carbohydrate source and soybean powder as a protein source can be used. In order to use natural raw materials, birch sap, organic sugar, and collagen pit tide may be used. In one embodiment of the present invention, the content of the raw material is 90 parts by weight of birch sap, 5 parts by weight of organic sugar, 0.3 parts by weight.
The compounding ratio of the components is 5 parts by weight of collagen, 3 parts by weight of fermented red pepper fermentation broth, 18 parts by weight of lemon juice, 10 parts by weight of maple syrup, 0.2 to 0.3 parts by weight of vitamin B group, 10 to 50 parts by weight of saccharides, Parts by weight may be used.
In addition, when a gelling agent having a weight ratio of 1 to 2% is added to the present compounding ratio, a ready-to-eat food jelly for easy ingestion can be produced.
At this time, as the gelling agent, carboxymethyl cellulose (CMC), glucomannan, pectin, xanthan gum, agar, and alginic acid can be appropriately mixed and used.
As a result of a rat experiment, weight gain and weight gain rate of collagen and lactic acid bacteria containing collagen and lactic acid bacteria of the present invention having the above-described composition and preferred ratio were significantly lower than those of the obesity-inducing positive control, and the diet and dietary efficiency also decreased Respectively. Abdominal fat and visceral fat were measured after 4 weeks of ingestion, and both abdominal fat and visceral fat were statistically decreased compared with obesity induced positive control. Measurement of total cholesterol, HDL-C, LDL-C and glucose levels as serum lipid level indicators showed a significant decrease in the test group consumed with the lemon decahydrate according to the embodiment of the present invention compared with the positive control group. Histopathological examination revealed that the increase of the stratum corneum was decreased in the experimental group in which the collagen and lactic acid bacteria were combined according to the embodiment of the present invention, And the arrangement was relatively dense and regularly appeared to be effective in skin care.
Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .
[Example]
(Example: An anti-obesity test of a lemon decoxy drink containing a fermented broth of Lactobacillus casei)
1. Test standards
This test was performed based on the following test standards.
Guideline for testing efficacy of herbal medicines in the Food and Drug Safety Department - obesity (revised 2008.11)
2. Test materials and methods
(1) Test substance
Ingredients: Lemon Dictok drink containing fermented Lactobacillus casei
Ingredients: maple syrup, lemon juice, collagen, red pepper fermented lactic acid bacteria
Appearance: Liquid (Suspension)
Storage conditions: 4 ℃ refrigerated
(2) Preparation and analysis
The preparation of the test substance was carried out on the day of the test substance treatment.
1X, 5X, and 10X, respectively.
The test substance was calculated in proportion to the body weight of the mice based on the daily intake of 70 g / 70 kg. Distilled water was used as the solvent of the sample.
3. Test system
(1) Species and lines: C57BL / 6 mice
(2) Producer: Korea BioLink
(3) Reasons for selecting species and systems:
In terms of nutrition and metabolic physiology, similarity to human beings is higher than other kinds of animals, physiological, anatomical and toxicological data have been established and obesity has been widely used as an experimental animal.
(4) Gender, number of animals, weight and weight range at the time of obtaining: C57BL / 6 mice Male, 18g ~ 23g, 40 weeks old were obtained at 5 weeks of age.
(5) When administered, the animals were administered to mice having a body weight of 20 g to 25 g and a body weight of 6 weeks old.
(6) Quarantine refinement: For all animals, only normal animals were observed twice a day during the refinement period, and only healthy animals were used.
(7) Identification of individuals and breeding boxes: Individuals were identified by marking them as meteoric magic on the tail of the mice, and tagged by the breeding box.
(8) Group separation: Body weights were measured, and the groups were sorted so as to have an average weight per group.
4. Creation of breeding environment
(1) Type of breeding box, size: It was raised in polycarbonate cage (220W * 280D * 75H, Korea BioLink).
(2) Number of animals per cage: Two cages per cage.
(3) Temperature: 22 DEG C
(4) Relative humidity: 50%
(5) Number of ventilation: 10 to 15 times / hour
(6) Contrast and lighting time: 12 hours lighting / 12 hours lighting (8 am to 8 pm lighting)
(7) Illumination: 200 ~ 300 Lux
(8) Exchange of breeding base and washing: The litter and cage were changed twice a week and washed with detergent.
5. Feed
(1) Type
Normal control mouse solid feed
Obesity induction group 45%
(2) Manufacturer: Korea BioLink
(3) Feeding method: The general diet was sterilized at 121 ℃ for 30 minutes and then freely ingested. The high fat diet was freely consumed without sterilization.
6. Group composition
(1) Group separation
(LHP1X, Example 1), medium (LHP5X, and LHP5X), and a positive control (control, Comparative Example 2) Example 2), and high (LHP10X, Example 3).
(2) administration
Eight male male rats were weighed and dosed with 300ul / 25g once a day for 4 weeks.
(3) Routes of administration
Were administered orally.
(4) Administration method and administration frequency
And once orally.
7. Observation and analysis
(1) general symptoms and observations
Two observations were made daily before the start of the test substance administration and before 6 pm, and no abnormality was observed.
(2) Weight measurement and rate of increase
The body weight was measured twice a week before the start of the test substance administration, once at the morning of the day of the autopsy, and once after the 3 hour period before the autopsy.
(3) Dietary intake and dietary efficiency
Diet volume and volume were measured at the same time every day, and the feed efficiency ratio was calculated by dividing the 4-week weight gain by the 4-week consciousness.
(4) Tissue collection and blood collection
Abdominal and visceral fat sampling: mice were anesthetized with ether to remove the fat around the genital area, and the abdomen fat weight was measured. Visceral fat was measured by removing the fat from the digestive tract.
Blood collection: Mice were anesthetized with ether to incise the abdomen and blood was obtained from the abdominal aorta. Blood was centrifuged at 3000 rpm for 15 minutes, serum was separated, and serum lipid content was measured using a biochemical analyzer.
8. Statistical processing of data
All data were expressed as mean and standard deviation and t-test was performed using MS OFFICE excel program. (Level of significance 5% on both sides)
[Experiment result]
1. Weight change
The changes in body weight and weight gain for 4 weeks are shown in FIG. 1 and Table 1. The body weight gain of the normal control group (Comparative Example 1) was 5.80 (g) and the body weight of the positive control group (Comparative Example 2) fed with the high fat diet was 7.04 (g). The weight gain of the experimental group fed the high fat diet and the sample was increased by 5.29 (g), 5.09 (g) and 4.00 (g), respectively.
2. Dietary intake and diet efficiency
Dietary intake and diet efficiency are shown in Table 1. The dietary intake of high fat diets was 5.15 (g), which was lower than that of the normal control diet (7.43 (g)). However, dietary efficiency was significantly increased in high fat diets, (Example 1 (1X): 4.63, Example 2 (5X): 4.73) showed no significant difference in the difference in the amount of diets compared with the positive control fed only with the high fat diet, but the diet efficiency was significantly decreased depending on the sample concentration. In the high-concentration samples (Example 3 (10X)), the dietary amounts showed dietary differences compared with the positive control group, but no significant effect on the diet efficiency.
(Normal control group)
(Positive control group)
(1X)
(5X)
(10X)
The values are mean of 8 C57BL / 6 mice.
Significant difference from control group by t-test: * p <0.05, ** p <0.01
3. Fat Weight
Changes in abdominal fat and visceral fat are shown in Fig. The abdominal fat and visceral fat were significantly increased in the positive control group fed the high fat diet compared to the normal control group and the abdominal fat and visceral fat were significantly decreased in the experimental group consuming the high fat feed and the sample compared to the positive control group . On the other hand, abdominal fat decreased depending on the amount of sample, but visceral fat showed no concentration dependency.
4. Lipid content in serum
(1) Total Cholesterol, HDL-C, LDL-C Content
Total cholesterol, HDL-C and LDL-C contents are shown in Fig. In the case of total cholesterol, the positive control group (191.33 ± 17.37 mg / dl) fed high fat diets increased statistically significantly compared to the normal control group (104.33 ± 2.66 mg / dl) 163.60 ± 15.45 mg / dl, 166.0 ± 13.19 mg / dl and 167.67 ± 12.09 mg / dl, respectively. The amount of HDL-C was significantly increased in the positive control group (135.33 ± 8.55mg / dl) than in the normal control group (81.67 ± 1.51mg / dl) and in the 1x sample group (116.40 ± 13.22mg / dl). The amount of LDL-C was increased in the positive control group (83.0 ± 9.10 mg / dl) than in the normal control group (41.0 ± 1.10 mg / dl) and was 71.5 ± 5.97 mg / dl, 70.8 ± 6.57 mg / And decreased to 8.14 mg / dl.
(2) TG, Glucose content
The amounts of TG and glucose are shown in FIGS. 4 and 5, respectively. The amount of TG in the serum was not significantly different between the high fat diet positive control group and the normal control group. There was no significant difference between the experimental group and the control group. Glucose levels were significantly increased in the positive control group (316.37 ± 26.10 mg / dl) compared to the normal control group (265.33 ± 13.31 mg / dl) and in the low-concentration (1X) (277.20 ± 23.52mg / dl) and high concentration (267.50 ± 22.77mg / dl), respectively, compared to the control group.
(3) GOT, GPT content
GOT and GPT contents are shown in Table 2. There was no statistically significant difference in the amount of GOT / GPT between the high-fat diet positive control group and the normal control group in the serum. It was concluded that the 4 - week obesity induction test did not proceed to the fatty liver in the experimental group consuming the high - fat diets and samples. In addition, it can be seen that toxicity does not appear even at a high concentration of the sample.
(Normal control group)
(Positive control group)
(1X)
(5X)
(10X)
The values are mean of 8 C57BL / 6 mice.
Significant difference from control group by t-test: * p <0.05, ** p <0.01
Lemon detox drinks containing fermented Lactobacillus fermented Lactobacillus have the effect of reducing weight gain and dietary efficiency in high fat diets. It also decreased the amount of abdominal fat and visceral fat. Lipid contents such as total cholesterol, HDL-C, LDL-C, and glucose in the blood were statistically significant as compared with the obese model. There was no significant difference in the degree of obesity inhibition between the low concentration (1X, Example 1), medium (5X, Example 2) and high concentration (10X, Example 3) .
FIG. 6 is a graph showing the effect of reducing the stratum corneum by beverages according to the examples and the comparative examples of the present invention, and FIG. 7 is a graph showing the effect of increasing the collagen fibers by the beverage according to the examples and comparative examples of the present invention. As can be seen from the graphs,
Claims (6)
The content of the components is 5 to 10 parts by weight of collagen, 3 to 5 parts by weight of a fermented broth of a red pepper, 5 to 18 parts by weight of a lemon juice, 5 to 10 parts by weight of a maple syrup, 0.2 to 0.3 parts by weight of a vitamin B group, And 0.1 to 1 part by weight of a mineral,
The fermented broccoli fermentation broth comprises birch sap, organic sugar and collagen pipside as an auxiliary raw material, and the content of the supplement includes 90 parts by weight of birch sap, 5 parts by weight of organic sugar, and 0.3 parts by weight of collagen pit tide. Weight loss foods.
(b) inoculating the red pepper juice with lactic acid bacteria, mixing with the previously sterilized additives, and fermenting the mixture at 30 to 35 ° C for 24 to 48 hours to obtain a fermented broth of red pepper fermented lactic acid bacteria;
(c) preparing a food for weight loss by blending collagen, lemon juice, lemon juice concentrate, maple syrup, vitamin B group, saccharides and minerals in the fermented broth of lactic acid bacteria of red pepper; And
(d) sterilizing the prepared weight-reducing food, packaging and commercializing
/ RTI >
The contents of the above components were 9 parts by weight of collagen, 5 parts by weight of fermented lycopene fermentation broth, 5 parts by weight of lemon juice, 5 parts by weight of lemon juice, 10 parts by weight of maple syrup, 0.2 to 0.3 parts by weight of vitamin B group and 10 to 50 parts by weight of saccharides And 0.1 to 1 part by weight of a mineral,
The fermented broccoli fermentation broth comprises birch sap, organic sugar and collagen pipside as an auxiliary raw material, and the content of the supplement includes 90 parts by weight of birch sap, 5 parts by weight of organic sugar, and 0.3 parts by weight of collagen pit tide. ≪ / RTI >
And adding 1 to 2 parts by weight of a gelling agent after step (c) to produce a jelly-like product that is easy to ingest.
Wherein the gelling agent is a mixture of at least one member selected from the group consisting of carboxymethyl cellulose (CMC), glucomannan, pectin, xanthan gum, agar, and alginic acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150093915A KR101752204B1 (en) | 2015-07-01 | 2015-07-01 | Food having Effects of Reducing Weight and Improving Skin Condition and Method of Manufacturing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150093915A KR101752204B1 (en) | 2015-07-01 | 2015-07-01 | Food having Effects of Reducing Weight and Improving Skin Condition and Method of Manufacturing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20170005201A KR20170005201A (en) | 2017-01-12 |
| KR101752204B1 true KR101752204B1 (en) | 2017-07-12 |
Family
ID=57811618
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150093915A KR101752204B1 (en) | 2015-07-01 | 2015-07-01 | Food having Effects of Reducing Weight and Improving Skin Condition and Method of Manufacturing the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101752204B1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102542902B1 (en) * | 2019-11-04 | 2023-06-15 | 어업회사법인 월드푸드서비시즈 주식회사 | Method for preparing collagen solid with reduced odor |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101291759B1 (en) * | 2012-12-28 | 2013-07-31 | 대상 주식회사 | Food compositions for losing body weight comprising lemon and maple syrup |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100448260B1 (en) | 2001-04-02 | 2004-09-10 | (주)명세당 | Processing Methods of Health Food for the Control of Body Weight |
| KR101123208B1 (en) | 2011-09-20 | 2012-03-20 | (주)디오네 | The manufacturing method of a control of body weight food for a losing weight, reducing the fat and it's food |
-
2015
- 2015-07-01 KR KR1020150093915A patent/KR101752204B1/en active IP Right Grant
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101291759B1 (en) * | 2012-12-28 | 2013-07-31 | 대상 주식회사 | Food compositions for losing body weight comprising lemon and maple syrup |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20170005201A (en) | 2017-01-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Kim et al. | Multiple antioxidative and bioactive molecules of oats (Avena sativa L.) in human health | |
| CN101632655A (en) | Resveratrol and bioflavonoid nutritional composition for delaying senility | |
| CN1913911A (en) | Physiologically functional drinks and compositions | |
| Zuñiga-Martínez et al. | Agro-industrial fruit byproducts as health-promoting ingredients used to supplement baked food products | |
| CN105853467B (en) | Lactobacillus reuteri GMNL-263 is used to prepare the purposes of blood-fat reducing composition | |
| Basharat et al. | Nutritional and functional profile of carob bean (Ceratonia siliqua): A comprehensive review | |
| Stewart et al. | Overview of BPH: Symptom relief with dietary polyphenols, vitamins and phytochemicals by nutraceutical supplements with implications to the prostate microbiome | |
| Yampolsky et al. | Kiwi (lat. Actinidia chinensis) | |
| CN102613487A (en) | Vigour-consolidating porridge with low glycemic index and preparation method thereof in factory production | |
| KR20100109697A (en) | Functional composition with the effects of improving hyperlipidemia and reducing body weight | |
| KR20160141027A (en) | Phamaceutical composition or healthy food comprising water extracts from Pleurotus eryngii var. ferulea (Pf.). for treating or preventing metabolic disorder | |
| CN102783568B (en) | Feed additive | |
| KR101752204B1 (en) | Food having Effects of Reducing Weight and Improving Skin Condition and Method of Manufacturing the same | |
| KR101709246B1 (en) | Anti-obesity synbiotics composition with Laminaria and lactic acid bacteria complex | |
| CN103271353B (en) | Liver protecting and health care composition and preparation method thereof | |
| CN105166620A (en) | Horseradish tree composition capable of reducing blood lipid and preparation method of horseradish tree composition | |
| KR101350046B1 (en) | Vinegar composition fermented with herbal extracts and preparation method thereof | |
| CN104522662A (en) | Red rice mycelium compound blood sugar-decreasing functional food and preparation method thereof | |
| CN101524153A (en) | Health-care wheat flour beneficial for diabetes patients | |
| JP2006182654A (en) | Body fat accumulation suppressing or reducing agent | |
| CN108208813A (en) | A kind of weight-reducing with health role disappears fat piece and preparation method thereof | |
| US7416750B1 (en) | Composition to provide maintenance and nutritional support in glycemic control deficits | |
| KR20080016391A (en) | Composition comprising lactobacillus for inhibiting obesity | |
| CN101120750A (en) | Method for preparing ginkgo bee product | |
| CN106962596A (en) | A kind of fodder for snake and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| AMND | Amendment | ||
| E601 | Decision to refuse application | ||
| AMND | Amendment | ||
| X701 | Decision to grant (after re-examination) | ||
| GRNT | Written decision to grant |