KR102095620B1 - Food Additive and Natural Functional Food - Google Patents

Abstract

The present invention relates to a food additive in which a herbal material is combined and a natural functional food containing the same, and more specifically, a first material including at least one selected from the group consisting of yugeunpi, chaga mushroom and swallow bean; A second material including one or more selected from the group consisting of shiso, shiitake mushrooms and pogongyoung; A third material comprising one or more selected from the group consisting of nabokja, hawsa, malt and allies; And a fourth material comprising at least one selected from the group consisting of bottled products, yellow beans, and jade porridge; a food additive comprising a fermented extract prepared by extracting the mixture after fermentation, and a natural functional food containing the food additive It is about.

Description

Food Additive and Natural Functional Food

The present invention relates to a food additive in which a herbal material is combined and a natural functional food containing the same, and more specifically, a food additive consisting of a fermented extract of a herbal material combination including yugeunpi, shisogi, nabokja, and folding screen, and the same. Functional food for improving inflammatory skin diseases such as atopy.

Herbal medicine is generally used in the form of a propellant. Tangje refers to a drug that contains herbal and purified water mixed in a container and then heated to medicinal herbs. Since these propellants are prepared by heat-treating herbal medicines, it is not only easy to extract the active ingredients, but also easily absorbed, has fewer side effects, and has a fast reaction. However, since these propellants are prepared by receiving prescriptions directly from oriental medicine doctors or pharmacists, the cost of prescriptions and dispensing is very high, and there is a lot of difficulty in popularizing them due to the large economic burden.

In order to solve these shortcomings, extracts using extracts have been developed. X-Jer refers to a preparation made of semi-solid or solid form by extracting herbal medicines with a solvent such as water, and concentrating and drying all or most of the extract. However, the conventional X agent has an advantage of being small in volume and convenient to use. However, since these X-types are prepared by receiving medicines from oriental medicine doctors or medicinal herbs like the above-mentioned Tangje, it is difficult to popularize them, and since it is impossible to remove the peculiar smell of the ingredients of traditional Chinese medicine, it must be taken separately from ordinary foods. There is a lot of discomfort. In addition, all of the X-agents have a strong preconception that they are herbal medicines, and accordingly, depending on the person taking them, there is a problem in that they feel a considerable refusal to take and ingest, especially to children or people with weak stomach.

Therefore, it is possible to conveniently take herbal medicines in everyday life, and by adding them to general foods in the same way as regular seasonings, anyone can take foods that have the efficacy and function of herbal materials without feeling the burden at any time. It is required to develop herbal food additives and herbal food functional foods.

On the other hand, atopic dermatitis (atopic dermatitis) is an eczema with severe itching that occurs in people with atopic constitution. Atopic dermatitis is a genetic disease whose cause has not yet been clearly identified, and it is known that environmental factors are greatly involved in its onset and exacerbation. In addition, it seems that dry skin, characteristics that easily itch the skin compared to normal people, infections caused by bacteria, viruses, and fungi, emotional factors, and environmental factors appear to work in combination with each other. The incidence rate has been rising in recent decades, and the number of patients in Korea is also increasing significantly.

Conventional herbal material related technology related to atopic dermatitis-related functional foods, etc., Korean Patent Publication No. 2006-0058530 discloses a mixed extract of burdock, Shin-i-hwa, thistle, turmeric, and Omija that shows an itching-reducing effect, and Korean patent Published No. 2007-0095588, a special herbal composition for the treatment of atopic skin diseases, and Eoseongcho, Angelica, wormwood, cheonggung, Shincho, Sesame, pine bud, peppermint, mung bean, apricot seed, pine resin, situation The composition of mushrooms, ginger, ginseng, crude skin, green tea, marigold, bellflower, and black beans is described, and in Korean Patent Publication No. 2006-0074038, a composition having a preventive effect of atopic dermatitis is gold, silver, Angelica, Bupyeongcho, Woosul, Mixed extracts of marigold, aloe, and gold are described. In Korean Patent Publication No. 2006-0092373, potted plants, Baekgangjam, Cordyceps sinensis, and casualties are the main ingredients, and optional ingredients As a composition further comprising gold silver, bored, ginseng, or pogongyeong, the prevention and improvement of atopic dermatitis in children is described, and Korean Patent Publication No. 2007-0110589 discloses a skin acne bacterium containing acidic polysaccharides separated from wormwood. Application of a composition for inhibiting human cell binding of atopic Staphylococcus aureus is described, and Korean Patent Publication No. 2001-0003116 describes a functional food for treating atopic dermatitis, including water extract and salt of blue and green lobule have.

The herbal materials were inadequate to use because the effect was minimal and the effect was minimal. In addition, since there are several side effects of the existing medical prescription steroids, there is an urgent need to develop a new herbal material composition that can be used safely without side effects while reducing the symptoms of atopic dermatitis in order to solve these problems.

The object of the present invention is a variety of other nutritional components and effects, such as yugeunpi (or chaga mushroom, swallow bean), chajogi (or shiitake mushroom, pogongyeong), nabokja (or sansa, malt, and bean sprouts) and folding screen (or yellow rice, jade porridge) It is an object of the present invention to provide a food additive and a method for manufacturing the herbal material, which are beneficial to the human body by synergistically extracting a large number of herbal materials and extracting them from each other.

Another object of the present invention is a functional herbal materials such as yugeunpi (or chaga mushroom, swallow bean), chajogi (or shiitake mushroom, pogongyeong), nabokja (or sansa, malt, and bean sprouts) and folding screen (or yellow rice, okjuk). To provide a food additive and a method of manufacturing the same for seasoning, by adding it to the general food and taking it, anyone can feel the burden at any time and ingest the food having the efficacy and function of the herbal materials. It has a purpose.

In order to achieve the above object, the present invention is a first material comprising at least one selected from the group consisting of yugeunpi, chaga mushrooms and swallow beans; A second material including one or more selected from the group consisting of shiso, shiitake mushrooms and pogongyoung; A third material comprising one or more selected from the group consisting of nabokja, hawsa, malt and allies; And, a fourth material comprising at least one selected from the group consisting of bottled, yellowed and jade porridge; provides a food additive comprising a fermented extract prepared by extracting after the mixture of fermentation.

In addition, the present invention is a first material comprising at least one selected from the group consisting of yugeunpi, chaga mushrooms and swallow beans; A second material including one or more selected from the group consisting of shiso, shiitake mushrooms and pogongyoung; A third material comprising one or more selected from the group consisting of nabokja, hawsa, malt and allies; And, a fourth material including at least one selected from the group consisting of bottled products, yellow beans, and jade porridge; a first step of washing, cutting, and drying; A second step of sterilizing the mixed material obtained in the first step; A third step of fermenting the mixed material obtained in the second step; And a fourth step of concentration-extracting the fermented mixed material obtained in the third step.

In addition, the present invention provides a natural functional food comprising the food additive according to the present invention.

In addition, the present invention provides a health food for improving or alleviating inflammatory skin diseases including atopy containing the food additive according to the present invention as an active ingredient.

The food additive combined with the herbal material according to the present invention, the manufacturing method thereof and the natural functional food added thereto have the following effects.

(1) Since food additives are manufactured from herbal materials, side effects that can occur in the human body can be minimized.

(2) Since the herbal material is manufactured and used as a low-molecular substance, it not only minimizes irritation of the stomach, but also facilitates digestion and absorption from the stomach, reducing the burden on the stomach, protecting the membranes, inducing normalization of the intestinal environment, and inducing atopy, etc. Effectively acts on inflammatory skin diseases.

(3) Since deep ocean water is used to prepare food additives or to make food additives from herbal materials, the four essential minerals contained in deep ocean water can be supplied to the human body, reducing allergic reactions and itching in the human body. have.

(4) In addition, the nutrient component composed of the low-molecular form is effective in improving chronic fatigue by not only reducing digestion and absorption, but also reducing energy burden on the stomach and assisting in energy metabolism.

1 is a picture of a clinical trial before and after taking the 11-year-old male adolescents to confirm the symptom relief effect on atopic dermatitis of food additives according to the present invention.
FIG. 2 is a photograph of a clinical trial before and after taking a 63-year-old male elderly in order to confirm a symptom-relieving effect of a food additive of the present invention on atopic dermatitis.

Hereinafter, the present invention will be described in detail.

The terms or words used in the specification and claims should not be construed as being limited to ordinary or dictionary meanings, and the inventor can properly define the concept of terms in order to explain his or her invention in the best way. Therefore, it should be interpreted as a meaning and a concept consistent with the technical idea of the present invention.

Therefore, the configuration shown in the embodiments and drawings described in this specification is only one of the most preferred embodiments of the present invention and does not represent all of the technical spirit of the present invention, and various equivalents that can replace them at the time of this application It should be understood that there may be and variations.

The present invention

A first material including at least one selected from the group consisting of yugeunpi, chaga mushroom and swallow beans;

A second material including one or more selected from the group consisting of shiso, shiitake mushrooms and pogongyoung;

A third material comprising one or more selected from the group consisting of nabokja, hawsa, malt and allies; And,

Provides a food additive comprising a fermentation extract prepared by fermenting a mixture of; a fourth material comprising at least one selected from the group consisting of bottled products, yellowing and jade porridge.

In the food additive, the contents of the first material, the second material, the third material, and the fourth material are 30 to 50 parts by weight, 10 to 30 parts by weight, and 5 to 15 parts by weight, respectively, compared to 100 parts by weight of the entire mixture. And 0.5 to 5 parts by weight.

In the food additive, may further include a fifth material comprising one or two or more selected from the group consisting of ganoderma lucidum mushrooms, Chihwang, Angelica, Peony, Seokchangpo, Sohaphyang, deer antler, ginger, gyeji and agaricus. At this time, the content of the fifth material is preferably 0.1 to 10 parts by weight compared to 100 parts by weight of the total mixture.

In the food additives, Eoseongcho, Sambaekcho, Ginseng, Hwanggi, Licorice, Bongmil, Changja, Yonganyuk, Shinkuk, Goat, Upper leaves, Chrysanthemum, Brown root, Modern, Rhubarb, Chaga mushroom, Jassop, White paper, Green tea, Cordyceps, Chajogi Casualty, sediment, Hodoin, Hapgae, Golden, rhubarb, rhubarb, lily, mackmundong, wolfberry, heartworm, black donkey, broiler, hoecho, sohyanghyang, enjoyment, licorice, changchangmi, yulmu (righteous), red bean (red bean) , Bokryeong, Okmisu, taxa, and may further include a sixth material including one or more selected from the group consisting of copper husks. At this time, the content of the sixth material is preferably 0.1 to 10 parts by weight relative to 100 parts by weight of the total mixture.

In addition, the present invention

A first material including at least one selected from the group consisting of yugeunpi, chaga mushroom and swallow beans; A second material including one or more selected from the group consisting of shiso, shiitake mushrooms and pogongyoung; A third material comprising one or more selected from the group consisting of nabokja, hawsa, malt and allies; And, a fourth material including at least one selected from the group consisting of bottled products, yellow beans, and jade porridge; a first step of washing, cutting, and drying;

A second step of sterilizing the mixed material obtained in the first step;

A third step of fermenting the mixed material obtained in the second step; And

A fourth step of concentration-extracting the fermented mixed material obtained in the third step;

It provides a method for producing a food additive comprising a.

In the manufacturing method, the step 1) is a step of washing, cutting, and drying, and the herbal material is washed cleanly, cut to a predetermined size, for example, 5 to 10 mm, to increase the extraction effect in the extraction process after fermentation to be described later. It is desirable.

In the manufacturing method, the step 2) is a sterilizing step, and sterilizing and sterilizing at a predetermined temperature for a predetermined time. At this time, the sterilization temperature is such that the temperature at which most microorganisms and bacteria can be removed, for example, is made in a temperature range of 60 to 110 ° C, and the sterilization time at this time is preferably sterilized for 0.5 to 2 hours, and mushrooms are low temperature 60 It is desirable to sterilize the pasteurized food at a temperature of less than ℃ and for oriental medicine at 105 ℃ for 1 hour or more.

In the above manufacturing method, step 3) is a step of natural fermentation. At this time, the mixed lactic acid bacteria are inoculated into the sterilized and sterilized natural material for fermentation. Here, the mixed lactic acid bacteria is a mixture of common bacterial strains that ferment sugars to obtain energy and generate a large amount of lactic acid. For example, it can be configured to include at least one of lactic acid bacilli, lactobacillus, and bifidobacteria. In particular, it is preferable to use 12 kinds of mixed strains including Lacteri and plantarum in Lactobacillus, Lactis and Infantis in Bifidobacterium, as fermentation inoculation bacteria. At this time, the natural fermentation allows the fermentation of the mixed lactic acid bacteria to be fermented for 22 to 26 hours at a temperature of, for example, 37 to 42 ° C.

The step 3) may be used by mixing yeast lysate, saccharifying bacteria (chocobacteria), lyzo (Hwangkook bacteria), kimchi stator (MG865), Brewers East Powder (beer yeast) and chlorella bacteria.

In addition, the step 3) may be fermented by adding a natural fermentation solution containing any one or more of cherry sage, chrysanthemum, cone, primrose, dandelion or motherwort.

In the above method, step 4) is a step of obtaining an extract. At this time, the extraction condition is a condition that can sufficiently extract the active ingredient contained in the herbal material, for example, it is preferable to extract for 10 to 20 hours at a temperature of 90 ~ 100 ℃.

In the above manufacturing method, a fifth step of obtaining a powder by freeze-drying the concentrated extract obtained in the fourth step;

A sixth step of obtaining a solution by nano-processing the concentrated extract obtained in the fourth step; And

The method may further include a seventh step of mixing the lyophilized powder obtained in the fifth step and the nano-treatment solution obtained in the sixth step.

The step 5) is a step of pulverizing, the powdering is to dry the extract to powder, and drying at this time is freeze-drying, and the condition is to dry for 2 to 5 days at a temperature of -22 to -26 ° C. desirable.

The above steps 6) and 7) are steps of producing and mixing ionic water, first, after firstly forming electrodes of + and-in the deep ocean water, ionic bonds are separated into hydrogen and oxygen, and various minerals are dissolved in the deep ocean water It is preferable that the anions are separated into cations and integrated, and secondly, the ion-exchange resin is passed to produce ionized water, and the thirdly produced ionized water is mixed with the previously produced herbal material mixture at a ratio of 1: 100 to 1000. Since it is configured to lower the oriental medicine material, it is effective in digestion and absorption even in the intestine, and thus has an effective effect on atopy.

In addition, the present invention provides a natural functional food comprising the food additive according to the present invention.

In addition, the present invention provides a health food for improving or alleviating inflammatory skin diseases including atopy containing the food additive according to the present invention as an active ingredient.

< Example  1> Preparation of food additives

The present inventors prepared food additives in the following way.

division Product Name weight% Substitute or complementary material A Yugeunpi extract 30 to 40 Shiitake mushroom mycelium, Pogongyoung B Malt extract 5 to 10 White paper, rhubarb C Longan extract 1 to 5 Youngji Mushroom Mycelium, Chihwang Angelica, Peony, Ginseng Extract D Cotyledon extract 15-20 Chaga mycelium E Nabokja Extract 3 to 5 Cordyceps mycelium, swallow beans, hawthorn, malt, allies F Broiler extract 15-20 Akaricus mycelium G Licorice extract 5 to 10 Red Ginseng, Propolis, Honey, Gamrocho H Screen extract 0.7 to 1 Eoseongcho baekbaekcho, Hwangjeong, Okjuk I Green tea extract 1 to 2 Wormwood

After washing and drying the material, hot water sterilization was performed (mushrooms were pasteurized at 60 ° C or lower, and herbal materials were sterilized at 105 ° C for 1 hour or more). Then, at a natural temperature (25-42 ° C.), inoculated with a mixed strain containing Lacteri in Lactobacillus, Plantarum, and Lactis in Bifidobacterium, and Infantis, was naturally fermented for 24 hours. Then, after mixing the herbal materials and mushrooms, extraction and concentration were performed at a temperature of 60 to 99 ° C for 8 to 72 hours. Then, the extract concentrate was freeze-dried for 2 to 5 days at a temperature of -22 to -26 ° C and powdered. The powder was mixed with the dried grain powder and the dried fruit powder and packaged.

< Example  2> Preparation of food with food additives added

The present inventors prepared drinking water using food additives in the following way.

division Product Name weight% Substitute or complementary material A Purified water 70 Deep Ocean Water, Jijangsu Water, Germanium Water B Yugeunpi extract 3.8 Shiitake mushroom mycelium, Pogongyoung C Malt extract 0.7 White paper, rhubarb D Longan extract 1.1 Youngji Mushroom Mycelium, Chihwang Angelica, Peony, Ginseng Extract E Cotyledon extract 1.5 Chaga mycelium F Nabokja Extract 0.38 Cordyceps mycelium, swallow beans, hawthorn, malt, allies G Broiler extract 1.5 Akaricus mycelium H Licorice extract 0.64 Red Ginseng, Propolis, Honey, Gamrocho I Screen extract 0.077 Eoseongcho baekbaekcho, Hwangjeong, Okjuk J Green tea extract 0.133 Wormwood K Sucrose
Fatty acid ester 0.114 L Glycine 0.03 M Lysine 0.007 N Ascorbic Acid 0.019 O Rice (jingchangmi) 20 Fruit juice such as apple, grape, orange, lemon, grape, and mango
Seaweed, kelp, anchovy, barley shrimp, pollock, etc.
Grains such as brown rice, white beans, crude, sorghum, and oats Sum 100

Here, as the rice, ordinary rice may be used, but it is preferable to use jinchangmi (陳倉 米). According to Donguibogam, Jinchangmi can be eaten in the form of rice, porridge, or rice, and has the function of converging intestines and stomach and harmonizing the stomach.

In addition, the purified water may be water or purified water, but it is preferable to use deep ocean water. This is because deep ocean water can supply the four essential minerals contained in it to the human body, thereby reducing allergic reactions and itching in the human body.

After washing and drying the material, hot water sterilization was performed (mushrooms were pasteurized at 60 ° C or lower, and herbal materials were sterilized at 105 ° C for 1 hour or more). Then, at a natural temperature (25-42 ° C.), inoculated with a mixed strain containing Lacteri in Lactobacillus, Plantarum, and Lactis in Bifidobacterium, and Infantis, was naturally fermented for 24 hours. Then, after mixing the herbal materials and mushrooms, extraction and concentration were performed at a temperature of 60 to 99 ° C for 8 to 72 hours. Then, the extract concentrate was freeze-dried for 2 to 5 days at a temperature of -22 to -26 ° C and powdered. Then, after the electrode of + and-is first placed in the deep ocean water, it is separated into ionic bonds, i.e., hydrogen and oxygen, and various minerals are dissolved in the deep ocean water, and anions are separated into cations and accumulated, and then ion exchange resin is secondary. After passing through to produce ionized water, the thirdly produced ionized water was mixed with a previously produced herbal material mixture at a ratio of 1: 100 to 1000 and packaged.

< Example  3> Confirm the symptom relief effect of atopic dermatitis

The present inventors targeted for 11-year-old adolescents (males) and 63-year-old seniors (males) suffering from atopic dermatitis in order to confirm the effect of alleviating the symptoms of atopic dermatitis using drinking water prepared in <Example 2>. After taking one cup (300 ml) a day for 4 months and 2 months, respectively, the results of the progression before and after taking were observed.

As a result, as shown in Figures 1 and 2, it was confirmed that the symptoms of atopic dermatitis were significantly alleviated (Figures 1 and 2).

Claims (11)

1. Contains a fermentation extract prepared by extracting a mixture of yugeunpi, malt, yonganyuk, lobule, nabokja, broiler, licorice, screen and green tea after fermentation,
   here
   The mixture
   100 parts by weight of the total mixture,
   30 to 40 parts by weight
   5 to 10 parts by weight of malt,
   1 to 5 parts by weight
   15-20 parts by weight of lobule,
   Nabokja 3 to 5 parts by weight,
   Broiler 15-20 parts by weight,
   5 to 10 parts by weight of licorice,
   0.7 to 1 part by weight of a folding screen, and
   Characterized in that it contains 1 to 2 parts by weight of green tea,
   Food additive for atopic dermatitis relief.
   
2. delete
3. delete
4. delete
5. delete
6. delete
7. A first step of washing, cutting and drying yugeunpi, malt, yonganyuk, lobule, nabokja, broiler, licorice, folding screen and green tea;
   A second step of sterilizing the mixed material obtained in the first step;
   A third step of fermenting the mixed material obtained in the second step; And
   A fourth step of concentrating and extracting the fermented mixed material obtained in the third step;
   Including,
   here
   The mixed material
   100 parts by weight of the total mixture,
   30 to 40 parts by weight
   5 to 10 parts by weight of malt,
   1 to 5 parts by weight
   15-20 parts by weight of lobule,
   Nabokja 3 to 5 parts by weight,
   Broiler 15-20 parts by weight,
   5 to 10 parts by weight of licorice,
   0.7 to 1 part by weight of a folding screen, and
   Characterized in that it contains 1 to 2 parts by weight of green tea,
   Method for manufacturing food additive for alleviating atopic dermatitis.
   
8. delete
9. delete
10. delete
11. Contains a fermentation extract prepared by extracting a mixture of yugeunpi, malt, yonganyuk, lobule, nabokja, broiler, licorice, screen and green tea after fermentation,
    here
    The mixed material
    100 parts by weight of the total mixture,
    30 to 40 parts by weight
    5 to 10 parts by weight of malt,
    1 to 5 parts by weight
    15-20 parts by weight of lobule,
    Nabokja 3 to 5 parts by weight,
    Broiler 15-20 parts by weight,
    5 to 10 parts by weight of licorice,
    0.7 to 1 part by weight of a folding screen, and
    Characterized in that it contains 1 to 2 parts by weight of green tea,
    A health food for reducing atopic dermatitis.
    

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