KR101810829B1 - Foodadditive composition containing dendropanax morbifera - Google Patents
Foodadditive composition containing dendropanax morbifera Download PDFInfo
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- KR101810829B1 KR101810829B1 KR1020150175939A KR20150175939A KR101810829B1 KR 101810829 B1 KR101810829 B1 KR 101810829B1 KR 1020150175939 A KR1020150175939 A KR 1020150175939A KR 20150175939 A KR20150175939 A KR 20150175939A KR 101810829 B1 KR101810829 B1 KR 101810829B1
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- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
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- 229940045997 vitamin a Drugs 0.000 description 1
- 235000019195 vitamin supplement Nutrition 0.000 description 1
- 230000002087 whitening effect Effects 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
-
- 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
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a food additive composition containing a woodchuck extract. The composition comprises 100 parts by weight of woodchuck, 30 to 35 parts by weight of the green grass with 100 parts by weight of the woodchuck, 25 parts by weight of corn oil, 15 to 25 parts by weight of guinea pig per 100 parts by weight of the perennial wood, 15 to 25 parts by weight of jujube per 100 parts by weight of the perennial wood, 8 to 11 parts by weight per 100 parts by weight of the perennial wood, Adding a mixture comprising 250 to 280 parts by weight of water to 100 parts by weight of the woody mushroom to a boiling machine and boiling the mixture at 90 to 95 DEG C for 20 to 60 days; A cooling step of cooling the steamed liquid matured at the steaming stage for 2 to 10 hours at room temperature; And a solids removal step in which the solids are removed from the mulled liquor cooled in the cooling step to complete the food additive composition.
By adding such a composition to various foods, the flavor and aroma are increased while maintaining the original taste of the food.
Description
The present invention relates to a food additive composition. More particularly, the present invention relates to a food additive composition which is effective for anticancer, antioxidative effect, hepatocyte regeneration, diabetic treatment, hard tissue cell regeneration, and taste and flavor when added to food using as a main ingredient.
Cancer is one of the causes of death in our country. 51.1% of the patients die within a year of knowing the onset of the disease. Therapeutic results have been steadily improving. However, the cure rate will not exceed 50% by the end of the 20th century Every year there are 8 million patients worldwide, of which 5 million are the worst diseases of mankind.
Carcinogenic substances such as food, smoking, ultraviolet rays, chemicals, and other environmental factors are causative agents of cancer, and humans are exposed to such carcinogens on their own or by others.
Therefore, the development of cancer prevention materials is urgently required, and the development of such cancer prevention materials can be very useful for suppressing or treating all diseases as well as cancer. For this reason, as the development of cancer prevention materials has been recognized as a new direction of cancer research and attention has been focused, the development of cancer prevention material materials has been active not only in actual medicine field but also in food chemistry field, And it has also been introduced in the field of foods.
Therefore, the present invention is to provide a food additive composition which is added to various foods at usual to increase the taste and flavor while maintaining the original taste of the food.
The present invention also provides a food additive composition containing extract of Hwangchujang which can extract the active ingredient of Hwangchujang, which is contained in the main stem of the Hwangchu-dogyeo which is 10 ~ 20 years old.
According to another aspect of the present invention, there is provided a food additive composition comprising a mixture of 100 parts by weight of Horticulturists, 30 to 35 parts by weight of Cheongmaeae, 15 to 25 parts by weight per 100 parts by weight of the perennial wood, 15 to 25 parts by weight per 100 parts by weight of the perennial wood, 15 to 25 parts by weight of jujube per 100 parts by weight of the perennial wood, (S10) in which a mixture containing 8 to 11 parts by weight of licorice and a mixture of 250 to 280 parts by weight of water relative to 100 parts by weight of the whitening wood is added to the boiling machine and the mixture is stirred at 90 to 95 ° C for 20 to 60 days ; A cooling step (S20) of cooling the steamed juice matured at the steaming step (S10) at room temperature for 2 to 10 hours; And a solids removing step (S30) for removing the solid matter from the mulled liquor cooled in the cooling step (S20) to complete the food additive composition, wherein the solid wood removing step (S30) The green pine seedlings are dried after being washed for 1 to 2 days in the sunlight, and the greening pine trees to be introduced include 10 to 20 years old and cut off for several days. In the steaming step (S10) 30 to 35 parts by weight of the abalone shell is added, and the boiling machine is sealed in the course of the boiling.
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In the present invention, the food additive composition may be added to a food of one of barley bread, wheat noodle, cold noodle soup, mugwort mushroom porridge, water sash, sashimi, bean curd, ice cream, fruit juice, miso, ramen, pickles, soy sauce, .
By the above-described method of the present invention, it is added to various foods to increase the taste and flavor while maintaining the original taste of the food.
In particular, since the internal temperature of the steam boiler is maintained at 90 to 95 캜, it is prevented from being evaporated and sealed so that it can be heated for 20 to 60 days without supplying drinking water from the outside. In this way, the effect of extracting the active ingredient of the Hwangchu-japonica tree contained in the main stem of the Hwangchu-japonica tree of 10 ~ 20 years of age can be obtained.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process for producing a food additive composition containing the extract of U. perch of the present invention. FIG.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process flow diagram for the preparation of a food additive composition containing the extract of U. perch of the present invention. FIG.
As shown in the drawing, in the present invention, the slurry is manufactured by the steaming step (S10), the cooling step (S20), and the solids removal step (S30).
The boiling step S10 includes 100 parts by weight of yellowtail millet, 30 to 35 parts by weight of sunflower seeds per 100 parts by weight of the yellowtail mill, 15 to 25 parts by weight of marine oil based on 100 parts by weight of the yellowtail mill, 100 parts by weight 15 to 25 parts by weight relative to 100 parts by weight of the perennial wood, 15 to 25 parts by weight of jujube per 100 parts by weight of the perennial wood, 8 to 11 parts by weight of licorice based on 100 parts by weight of the perennial wood, , And 250-280 parts by weight of potable water per 100 parts by weight of the above-described abalone shell are added to a boiling machine and the mixture is stirred at 90 to 95 ° C for 20 to 60 days.
Dendropanax morbifera is an evergreen tree belonging to the Araliaceae with a maximum height of 15m. It can be seen in some parts of the southern coast of Korea, and when it bruises the bark of Huchilchia tree, a small amount of yellow liquid is secreted. .
It is a medicinal plant whose pharmacological efficacy is so high that it has a scientific name of Dendro-panax. In the past, it was used as a natural paint. However, according to recent research results, it has been shown that antioxidative effect, hepatocyte regeneration, diabetes mellitus Treatment, and hard tissue cell regeneration.
The ingredients of the sulfuric acid are saponin and essential oil, and sesqui-terpene dendropanoxide is the main component, and alcohols and ethers are included.
It is reported that Huangchil contains α-Cubebene, β-Elemene, β-Selinene, β-Selinene, α-Muurolene Germacrene D, β-Sitosterol and β-Sitosterol to prevent hypertension, stroke and dementia In addition, it is known that it is effective for antibacterial effect, digestive disease treatment, tonic effect, depression and relieving stress.
It is widely distributed in Korea, China, and Japan, which is distributed in Korea's mountainous areas. It is also called as a deciduous deciduous shrub of Liliaceae, called persimmon tree or spruce tree. (茯 茯.). The flowering period of the flower is from May to June, with red berries in September-October, rhizome extending to the side and brown. Leaves are alive, thick, broad oval, pointed end, rounded bottom, flat edge, 5-7 veins from basal end, and again netting. Cheongmaea vine leaf has been used as a natural food preservative that has been used as a natural food preservative in the private sector for young leaves or as a large leaf for preserving rice cakes in the summer season.
"The taste is calm, and the nature is flat. It releases heat, removes moisture, and releases poison. Bones are sick, I use it for syphilis, gymnastics, boils, males, mercury poisoning. "
In the present invention, it is preferable to use a blue-violet leaf or a blue-violet leaf in order to use the vine of the blue-violet crayfish or to use a leaf.
The corn oil is one of the glycosides and tannin components such as cornin which excites the parasympathetic nerves, loganin which has some central nervous excitability, saponin and the like, (gallic acid), tartaric acid (malic acid) and organic acids such as tannin (tannin) and vitamin A, which are highly concentrated, are effective for nourishment and astringent action, and can prevent cancer Selenium (Se) and other functional ingredients, such as bokbunja (小 盆子) and Gugija (枸杞 子) are also represented by three major Gangjeongje.
The shell of the abalone is a medicinal herb called sojyeongmyeong (石明明), and there is no odor in the bone of the herbaceous gangmyeon, the taste is a little squeezed and the quality is described as a medicinal substance, It is known as a medicinal herb. It treats the liver and lungs, treats diseases where vision narrows and vision is lost due to degeneration of optic nerve cells, diseases where vision is blocked by growing sars, and fever and weakness It is known to be effective.
In the present invention, the shell of all abalone belonging to the abalone can be used, but it is preferable to use the shell of the abalone. In the present invention, it is preferable to use the abalone shell in powder form after roasting the abalone shell.
It is an ovate or long elliptical plant with a length of 1.5-2.5cm. It is harvested from July and harvested in late July to November. The species are native to Japan, including Cheongyang, Japan and China. China 1, etc. Features include proteins, fat, carbohydrates, calcium, phosphorus, iron, betaine, rutin, vitamins (A, B1, B2, C).
In one room, it is used as a tonic and antipyretic, and it is known that it has excellent side effect protection function and few side effects. In addition, it is known that it improves vision, prevents adult diseases such as diabetes, improves lung and kidney function, and mixes with perilla oil to mature, preventing hair from becoming grayish when applied to the head.
And the jujube is one of the widely cultivated fruits because it is suitable for the climate of Korea and is easy to cultivate and has good shelf life. Jujube contains nutrients such as protein, fat and 36 various inorganic elements. Especially, nutrients such as vitamin C, vitamin B group, calcium, and phosphorus are contained as much as natural vitamin supplements. In addition, the moisture content of the jujube is 74%, the moisture content of red jujube is 60%, and the moisture content of dried jujube is 30%. The content of glucose and fructose, which are main components of jujube, is 28% and the content of protein is 1.5%.
In one room, jujube is used as a relaxation tonic, and ripe jujube is matured and dried. It is said that it eats when it eats for a long time to eat, thinning the stool to remove constipation, and stop coughing. Recently, there has been a report that a substance which activates cyclic AMP in the substance cycling which enhances the immunity of the human body is contained in jujube, and the extract of the jujube extracted with ethanol was administered to liver damaged rats, Recovery and protection effects have been reported to be good.
The main component of licorice is glycyrrhizin and contains glabraic acid, flavonoid, tripen saponin, saponin retinol flavonoid, riculacid, coumarin, essential oil, starch, phytosterol, tannin and enzyme.
Glycyrrhizin is a 2-glucuronic acid glycoside of glycyrrhizin acid and has no hemolytic action. Glycyrrhizin also has a 40-50 times sweetness of candy. Glycyrrhizin is hydrolyzed to become guluronic acid, which is used to relieve toxins such as liver poisoning, drug poisoning, alcohol poisoning, food poisoning, jaundice, cirrhosis, chronic liver disease, rheumatism and arthralgia.
Glycyrrhizin, extracted from licorice, has been shown to have a great effect in preventing the virus from growing. In other words, exposure of the virus to glycyrrhizin for 4 days in vitro revealed that glycyrrhizin was more than five times more effective than commonly used drugs for viral therapy. Although the mechanism of viral suppression of glycyrrhizin is not known precisely, it is believed that the infected cells release the nitrogen dioxide, thereby blocking the molecular pathway necessary for virus multiplication.
The whitish wood and the bluegrass are washed in clean water and then dried for 1 to 2 days in the sunlight.
In addition, the Hwigae-kwon (Hwigae), which is injected in the steaming step S10, cuts off a main stem (main stem) 10 to 20 years old.
In the steaming step (S10), the steam boiler to be steamed is used, and the internal temperature of the steam boiler is maintained at 90 to 95 ° C. Therefore, the steam boiler is maintained at a temperature of 90 to 95 ° C below the boiling point, so that it is prevented from being evaporated and sealed, so that it can be heated for 20 to 60 days without supplying drinking water from the outside.
Because of this long-term maturedness, the active ingredient is eluted even in a few days (main stem) of the seedlings.
The composition according to the present invention can be added to barley bread, wheat noodles, cold noodles, noodle soup, mushroom porridge, sashimi, sashimi, fish, bean curd, ice cream, fruit juice, miso, ramen, pickles, soy sauce,
The present invention is not limited to the above-described embodiments, but can be applied to a food additive composition containing the extract of Hokkaido japonica according to the present invention. It will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
S10: steaming step, S20: cooling step,
S30: solids removal step
Claims (5)
The whitneywood and the blue sunlit which are put in the boiling step S10 are dried after being washed for 1 to 2 days in the sunlight,
The above-mentioned Yellow Horticultural Clove (Hwangchu), which has been introduced for 10 ~ 20 years and has been cut for several days,
In the steaming step (S10), 30-35 parts by weight of the abalone shell is added to 100 parts by weight of the Hwigae forest,
The food additive composition according to claim 1 or 2, wherein the steam cooker is sealed during a cooking process.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101933148B1 (en) * | 2018-06-27 | 2018-12-27 | 심동욱 | Manufacturing method for pizza and pizza manufactured by the same |
| KR101957451B1 (en) * | 2018-06-27 | 2019-03-12 | 심동욱 | Manufacturing method for pasta and pasta manufactured by the same |
| KR20210067236A (en) | 2019-11-29 | 2021-06-08 | 주식회사 에이치엠 | Method for producing food additives composition comprising medicinal plant extract and composition by the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101985700B1 (en) | 2017-09-21 | 2019-06-04 | 최덕환 | Manufacturing method for jeungpyun containing wood-cultivated ginseng and dendropanax morbifera and jeungpyun manufactured therefrom |
| KR101988624B1 (en) * | 2018-09-28 | 2019-06-12 | 사단법인 제주자원식물황칠사업단 | Rice noodle containing Dendropanax morbiferus and black barley and Manufacturing method thereof |
| KR102703501B1 (en) * | 2023-04-04 | 2024-09-05 | 김영희 | A method of preparing a soy sauce composition using Dendropanax morbiferus extract and a soy sauce composition by the method of preparing the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100780036B1 (en) * | 2006-06-23 | 2007-11-29 | 조동식 | A canned tuna contained smilax china |
| KR101010075B1 (en) * | 2010-05-06 | 2011-01-24 | 김미진 | Method for producing fried duck and fried duck produced by the same |
| KR101316090B1 (en) * | 2013-05-15 | 2013-10-11 | 농업회사법인 주식회사 헬스페이스 | Health assistance food using abalone shell and manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100780036B1 (en) * | 2006-06-23 | 2007-11-29 | 조동식 | A canned tuna contained smilax china |
| KR101010075B1 (en) * | 2010-05-06 | 2011-01-24 | 김미진 | Method for producing fried duck and fried duck produced by the same |
| KR101316090B1 (en) * | 2013-05-15 | 2013-10-11 | 농업회사법인 주식회사 헬스페이스 | Health assistance food using abalone shell and manufacturing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101933148B1 (en) * | 2018-06-27 | 2018-12-27 | 심동욱 | Manufacturing method for pizza and pizza manufactured by the same |
| KR101957451B1 (en) * | 2018-06-27 | 2019-03-12 | 심동욱 | Manufacturing method for pasta and pasta manufactured by the same |
| KR20210067236A (en) | 2019-11-29 | 2021-06-08 | 주식회사 에이치엠 | Method for producing food additives composition comprising medicinal plant extract and composition by the same |
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