KR102226425B1 - Composition of food containing an active ingredient of mixed vegetable powder with enhanced immunity activity - Google Patents

Abstract

The present invention relates to a health functional food composition containing a mixed vegetable powder with improved immune activity as an active ingredient, and more particularly, the mixed vegetable powder has excellent immune activity, so it has excellent immunity enhancing efficacy in preventing and suppressing immunity reduction. It relates to a health functional food composition containing as an active ingredient a mixed vegetable powder with enhanced immune activity that can be used as a health functional food for children having.

Description

Composition of food containing an active ingredient of mixed vegetable powder with enhanced immunity activity

The present invention relates to a health functional food composition containing a mixed vegetable powder with improved immune activity as an active ingredient, and more particularly, the mixed vegetable powder has excellent immune activity, so it has excellent immunity enhancing efficacy in preventing and suppressing immunity reduction. It relates to a health functional food composition containing as an active ingredient a mixed vegetable powder with enhanced immune activity that can be used as a health functional food for children having.

Ginger belongs to the ginger family, and its origin is Southeast Asia. Distributed in East Asia, India, and Malaysia. In the rootstock of ginger, a fake stem made of leaf sheaths grows at each node. It does not bloom in Korea, but in the tropics it blooms in August. Rhizome is used for edible and medicinal purposes. Ginger is effective for chills, fever, headache, vomiting, seawater, and phlegm caused by colds. It is also effective for abdominal pain, diarrhea, and stomachache caused by food poisoning. Other pharmacological effects include promotion of gastric juice secretion and digestion, heart excitation, blood circulation promotion, and antibacterial.

Sambaekcho is a perennial plant of the family Sambaek and is widely distributed in China, Japan, and Korea.

In oriental medicine, Sambaekcho is known to be effective in dropsy, jaundice, adult diseases, fever, diuresis, liver cancer and anti-inflammatory. Tetrahydrofurans, a lignan derivative isolated from Sambaekcho, have been reported to inhibit cell adhesion, anti-inflammatory, hepatoprotective and anti-feeding activities.

Lotus root is sweet and astringent in oriental medicine and private medicine, and it is not hot. It is cooked with porridge to relieve blood stagnation. It is known to be effective in humans, stress and irritability, bleeding gastric ulcers and gastritis.

The main component of lotus root is carbohydrate, which is rich in water-soluble dietary fiber and is known to have the effect of lowering the cholesterol content in the body, preventing constipation and preventing obesity. In addition, lotus root contains a lot of vitamin C, and carbohydrates, the main component of lotus root itself, protects vitamin C, so it is not easily destroyed.

Kale is a vegetable with the highest beta-carotene content among green and yellow vegetables. Beta-carotene is good for anti-cancer effects by suppressing free radicals that are harmful to our body, and it is effective in improving immunity as well as preventing various cancers and removing toxins such as nicotine. It is also very rich in lutein, which is good for eye health.

In addition, kale is one of the food ingredients that can consume the most vitamin K, which helps blood clotting and bone health, and it is also rich in calcium and magnesium, which is good for preventing osteoporosis.

The dicotyledonous plant is a biennial plant of the Asteraceae family. Compared to male flowers, female flowers are very noble with the size and richness of corollas or flowers.

In oriental medicine, the above-ground part is used as medicine, and it is called subtotal. The drug has hemostasis and is used for urine bleeding, stool bleeding, uterine bleeding, and nosebleeding. In addition, it is effective against acute infectious hepatitis and has analgesic and sedative effects.

On the other hand, Korean Patent Application Publication No. 2018-0013455 discloses an immunity enhancing composition containing mushrooms and herbal ingredients, and Korean Patent No. 11859552 discloses a fermented milk containing turmeric powder and a composition for enhancing immunity containing the same. Are being disclosed. However, the method for producing a mixed vegetable powder with improved immune activity of the present invention has not yet been disclosed.

Republic of Korea Patent Publication No. 10-2018-0013455 (published on February 7, 2018) Republic of Korea Patent Publication No. 10-1859552 (registered on May 14, 2018)

The present invention was conceived by the above requirements, and in the present invention, a mixed vegetable powder was prepared, and a health functional food composition containing, as an active ingredient, a mixed vegetable powder with improved immune activity having an immune-activating effect in the mixed vegetable powder Its purpose is to provide.

In order to solve the above problems, the present invention comprises the steps of hot-air drying the washed ginger, chobaengi, three hundred seconds, lotus root, and kale at 60 to 70° C. for 1 to 3 hours, respectively; Immune activity, comprising the steps of: pulverizing the dried ginger, jobaengi, tribacco, lotus root, and kale with a mixer to prepare 50-70 mesh of ginger powder, jobaengi powder, tribacco powder, lotus root powder and kale powder; It provides a method for producing this enhanced mixed vegetable powder.

In addition, the present invention includes a step of mixing 20 to 40% by weight of ginger powder, 5 to 15% by weight of Jobaengi powder, 5 to 15% by weight of Sambaekcho powder, 30 to 50% by weight of lotus root powder, and 5 to 15% by weight of kale powder. It provides a method for producing a mixed vegetable powder with improved immune activity, characterized in that.

In addition, the present invention provides a mixed vegetable powder with improved immune activity prepared by the above manufacturing method.

In addition, the present invention provides a health functional food composition for enhancing immunity containing the mixed vegetable powder as an active ingredient.

In addition, the present invention is the health functional food composition is purified glucose 40-60% by weight, sorbitol 10-30% by weight, xylitol 5-15% by weight, whey calcium 3-7% by weight, apple concentrated powder 2-5% by weight, Vitamin C 1 to 2% by weight, apple flavor powder 1 to 2% by weight, freeze-dried strawberry powder 0.5 to 2% by weight, malic acid 0.5 to 2% by weight, magnesium stearate 0.5 to 2% by weight, silicon dioxide 0.5 to 2% by weight, oxidation Zinc 0.1~1% by weight, Vitamin E mixture 0.1~1% by weight, Enzyme treated stevia 0.1~1% by weight, Mixed vegetable powder 0.05~0.5% by weight, Dry beer yeast 0.05~0.5% by weight, Vitamin D mixture 0.05~ It provides a health functional food composition for enhancing immunity, characterized in that it contains 0.1% by weight as an active ingredient.

In addition, the present invention provides a health functional food composition for enhancing immunity, characterized in that it further comprises 0.5 to 1% by weight of chayote powder in addition to the active ingredient.

In addition, the present invention is characterized in that the chayote powder is prepared by pulverizing the chayote peeled and thinly cut fruit at a temperature of 80 to 90 °C for 3 to 4 hours and then pulverized with a mixer. Provide a food composition.

In addition, the present invention provides a health functional food composition for enhancing immunity, characterized in that the chayote powder is prepared by roasting chayote seeds at a temperature of 100 to 120 °C for 60 to 80 minutes and grinding.

The present invention can be used as a health functional food having excellent immunity enhancing effect in preventing, suppressing or treating immunity reduction, since the present invention has excellent effect of increasing NO production, which is a signaling material that acts as a defense against foreign substances in the immune system.

1 is a flow chart showing a method of manufacturing a mixed vegetable powder with improved immune activity according to the present invention.
2 to 4 are graphs showing the results of comparing the amount of NO generation by extract concentration.

In order to achieve the present invention, the present invention comprises the steps of hot-air drying the washed ginger, jobaengi, three hundred seconds, lotus root, and kale at 60 to 70° C. for 1 to 3 hours, respectively; Immune activity, comprising the steps of: pulverizing the dried ginger, jobaengi, tribacco, lotus root, and kale with a mixer to prepare 50-70 mesh of ginger powder, jobaengi powder, tribacco powder, lotus root powder and kale powder; It provides a method for producing this enhanced mixed vegetable powder.

When the ginger, chobaengi, three hundred seconds, lotus root and kale are dried below 60°C, drying does not proceed well or the drying time is too long, so the amount of drying over time is not efficient, and a high temperature at which drying exceeds 70°C. Due to this, there is a problem in that the enzymes related to immune activity contained in vegetables may be denatured and the activity may be reduced. Drying the ginger, chobaengi, three hundred vinegar, lotus root and kale for less than 1 hour may cause a problem because moisture does not completely evaporate, and if it is dried for more than 3 hours, beneficial ingredients for the human body are lost due to drying for a long time. There is.

When the particles of the ginger powder, jobaengi powder, 300 vinegar powder, lotus root powder, and kale powder are less than 50 mesh, the texture when ingested is lowered, solubility in aqueous solution is lowered, thereby lowering the overall palatability, and 70 mesh. If it exceeds, there is a problem of causing a cough when ingested due to excessively finely divided powder. Therefore, it is appropriate to prepare a mixed vegetable powder in the above-described mesh range.

In addition, the present invention provides a health functional food composition for enhancing immunity containing mixed vegetable powder as an active ingredient.

The health functional food composition for enhancing immunity of the present invention may be prepared in any one formulation selected from powders, granules, pills, tablets, capsules, candy, syrup, and beverages, but is not limited thereto.

When using the health functional food composition of the present invention as a food additive, the health functional food composition may be added as it is or may be used with other foods or food ingredients, and may be appropriately used according to a conventional method. The active ingredient can be appropriately used depending on the purpose of use (prevention or improvement).

For the purpose of enhancing immune function, the amount of the health functional food composition of the present invention may be added in an amount of 0.01 to 15% by weight of the total food weight.

However, in the case of long-term intake for the purpose of health control, the amount may be below the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount above the above range.

There is no particular limitation on the type of the food. Examples of foods to which the health functional food composition can be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, beverages, tea There are drinks, alcoholic beverages, and vitamin complexes, and all health foods in the usual sense are included.

In addition, the health functional food composition of the present invention may be prepared as a food, particularly a functional food. Functional foods of the present invention include ingredients that are commonly added during food production, and include, for example, proteins, carbohydrates, fats, nutrients, and seasonings.

For example, when prepared as a drink, natural carbohydrates or flavoring agents may be included as an additional ingredient in addition to the active ingredient. The natural carbohydrates are monosaccharides (e.g., glucose, fructose, etc.), disaccharides (e.g., maltose, sucrose, etc.), oligosaccharides, polysaccharides (e.g., dextrins, cyclodextrins, etc.) or sugar alcohols (e.g. , Xylitol, sorbitol, erythritol, etc.). As the flavoring agent, natural flavoring agents (eg, taumatin, stevia extract, etc.) and synthetic flavoring agents (eg, saccharin, aspartame, etc.) may be used.

In addition to the health functional food composition, various nutrients, vitamins, electrolytes, flavoring agents, colorants, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonic acid It may further contain a carbonation agent used in beverages.

Meanwhile, the mixed vegetable powder of the present invention is a mixture of 20 to 40% by weight of ginger powder, 5 to 15% by weight of Jobaengi powder, 5 to 15% by weight of Sambaekcho powder, 30 to 50% by weight of lotus root powder, and 5 to 15% by weight of kale powder. It is manufactured by

Hereinafter, the critical significance of the composition ratio of the compositions used to prepare the mixed vegetable powder of the present invention will be described.

The present invention preferably contains 20 to 40% by weight of ginger powder, and if the amount of ginger powder is less than 20% by weight, there is a problem that the effect of promoting intestinal motility by diastases and proteolytic enzymes contained in ginger is insufficient, and 40% by weight If it exceeds, there is a problem that the spicy taste and aroma are too strong.

The present invention preferably contains 5 to 15% by weight of the jobaengi powder, and when the amount of the jobaengi powder is less than 5% by weight, the pharmacological effect due to the antioxidant action by beta-carotene is insufficient, and when it exceeds 15% by weight, the bitter taste becomes stronger and the acceptability There is a problem of deterioration.

In the present invention, it is preferable to contain 5 to 15% by weight of the Sambaekcho powder, and when the amount of the Sambaekcho powder is less than 5% by weight, the pharmacological effect according to the anticancer and antioxidant actions by tannin and quercitrin components is insufficient, and 15% by weight If it is exceeded, there is a problem that the bitter taste becomes stronger and the preference is deteriorated.

The present invention preferably contains 30 to 50% by weight of lotus root powder, and if the lotus root powder is less than 30% by weight, the digestion and absorption effect is insufficient when ingested, and if it exceeds 50% by weight, discoloration proceeds quickly.

The present invention preferably contains 5 to 15% by weight of kale powder, and if the amount of kale powder is less than 5% by weight, the pharmacological effect of the antioxidant action by beta-carotene is insufficient, and if it exceeds 15% by weight, the enzyme activation of kale is There is a problem that the production of polysaccharides for enhancing immune function is lowered.

Hereinafter, a mixed vegetable powder with improved immune activity according to the present invention will be described in more detail with reference to Examples.

Manufacturing example 1. Mixed vegetable powder manufacturing

(1) Ginger, chobaengi, sambaekcho, lotus root, and kale were each hot-air dried at 65°C for 2 hours and then pulverized with a mixer to prepare 60 mesh of ginger powder, jobaengi powder, tribaekcho powder, lotus root powder and kale powder.

(2) Based on the total weight of the mixed vegetable powder, 30% by weight of ginger powder, 10% by weight of Jobaengi powder, 10% by weight of Sambaekcho powder, 40% by weight of lotus root powder, and 10% by weight of kale powder are mixed, based on the total weight of the mixed vegetable powder. Thus, a mixed vegetable powder was prepared.

Mixing ratio of mixed vegetable powder (% by weight) Material type Manufacturing Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Ginger powder 30 50 20 20 Cobbler powder 10 - 10 20 300 seconds powder 10 25 10 20 Lotus root powder 40 - 20 20 Kale powder 10 25 10 20 Gujeolcho Powder - - 10 - Cornus powder - - 10 - Cheonma powder - - 10 -

Comparative example 1 to 3. Preparation of mixed vegetable powder

A mixed vegetable powder was prepared by the method of Preparation Example 1, but the mixed vegetable powders of Comparative Examples 1 to 3 were prepared by mixing the ingredients and the mixing ratio as shown in Table 1 above.

Manufacturing example 2. Children's health functional food composition containing mixed vegetable powder

Mixed vegetable powder of Preparation Example 1 0.1% by weight, purified glucose 52.3% by weight, sorbitol 20% by weight, xylitol 10% by weight, whey calcium 5% by weight, apple concentrated powder 3.5% by weight, vitamin C 1.5% by weight, apple flavor powder 1.5% %, freeze-dried strawberry powder 1% by weight, malic acid 1% by weight, magnesium stearate 1% by weight, silicon dioxide 1% by weight, zinc oxide 0.7% by weight, vitamin E mixture 0.7% by weight, enzyme-treated stevia 0.5% by weight, dry beer A health functional food composition for children was prepared by mixing 0.1% by weight of yeast and 0.1% by weight of a vitamin D mixture.

On the other hand, the present invention can be prepared by further including 0.5 to 1% by weight of chayote powder in addition to the active ingredient in the process of manufacturing a health functional food composition for children containing mixed vegetable powder.

The chayote is widely produced in Asia, Mexico, and Costa Rica in southern Mexico and Central America, and is known as one of the plants cultivated since the early days of the Americas.

The chayote has very low calories and does not contain saturated fat or cholesterol, making it a suitable food for a weight control diet. In addition, it is rich in vitamins C, K, and B6, which relieves fatigue, improves immunity, improves skin care, prevents colds, prevents osteoporosis and cancer, prevents arteriosclerosis, and helps to form neurotransmitters serotonin and melatonin. In addition, it contains minerals such as potassium, magnesium, manganese, copper, and zinc, so it provides basic help in cell growth and division, activation of the immune system, and maintenance of heart and muscle function.

Accordingly, the present invention was prepared into powder by pulverizing the seeds roasted together with the dried fruit cut thinly by peeling the chayote.

It is preferable to include 0.5 to 1% by weight of the chayote powder, and when the chayote powder is less than 0.5% by weight, the effect of improving immunity by zinc, copper and mineral nutrients is insufficient, and when it exceeds 1% by weight, digestion There is a problem in that the absorption effect is lowered.

Experiment method

1.Verification of immunity enhancing effect on RAW 264.7 cells

(1) Extraction method

In order to use the prepared mixed vegetable powder in the experiment, 70% ethanol was used as an extraction solvent for the sample, and 3 times the amount of solvent was added to the sample, followed by extraction at room temperature for 3 hours. Then, the supernatant obtained by centrifugation was used as an extract.

(2) cell culture

RAW264.7 cells, which are macrophages from mice, were purchased and used from ATCC (american type culture collection), and a medium mixed with 10% FBS (fetal bovine serum) and 100 µg/mL penicillin/streptomycin was used. Then, it was cultured in an incubator at 37°C and 5% CO _2. All cells in the experiment were subcultured when grown to a density of 80-90%, and only cells not exceeding 15 passages were used.

(3) NO generation amount

The concentration of NO (nitrite oxide) in the culture medium was measured using a grease reagent. RAW264.7 cells were adjusted to 1×10 ⁶ cells/mL using DMEM medium, inoculated into a 96-well plate, and _{cultured in a 37°C, 5% CO 2} incubator for 24 hours, and extracts were 100, 500, 1,000 μg /mL, and as a positive control, 2 µg/mL of LPS (lipopolysaccharide) was treated and incubated for 24 hours. After obtaining the supernatant of the culture medium, reacting with a grease reagent, absorbance was measured at 540 nm with a spectrophotometer, and the NO production rate was expressed as a percentage.

Example 1. NO Generating ability

To determine the immune enhancing function of the mixed vegetable powder, the NO production ability was measured using macrophages. NO is an important signaling material that protects against foreign substances in the immune system, and is known as a defense material in the immune system, so it can be seen that the higher the NO production, the higher the immunity. As a result of measuring the NO production ability by treating the powdered ethanol extract by concentration, it was found that the NO production ability was increased in a concentration-dependent manner in all mixed vegetable powders, although the value was lower than that of the positive control LPS. In particular, as the mixed vegetable powder of Preparation Example 1 exhibited the highest value compared to the mixed vegetable powder of Comparative Examples, it was confirmed that the immune activity was improved (Table 2).

NO generation ability Treatment N0 production (% of control) Control 100 Positive control (LPS treatment) 720.5 Manufacturing Example 1 100 μg/mL 125.3 500 μg/mL 158.3 1,000 μg/mL 246.8 Comparative Example 1 100 μg/mL 118.3 500 μg/mL 138.4 1,000 μg/mL 194.0 Comparative Example 2 100 μg/mL 110.2 500 μg/mL 132.5 1,000 μg/mL 162.8 Comparative Example 3 100 μg/mL 120.3 500 μg/mL 143.8 1,000 μg/mL 220.4

Claims (8)

In food composition,
The food composition contains mixed vegetable powder as an active ingredient,
The mixed vegetable powder is a step of hot air drying the washed ginger, chobaengi, three hundred seconds, lotus root, and kale at 60 to 70° C. for 1 to 3 hours, respectively;
Pulverizing the dried ginger, jobaengi, tribaekcho, lotus root, and kale with a mixer to prepare a 50-70 mesh ginger powder, jobaengi powder, tribacco powder, lotus root powder, and kale powder;
Based on the total weight of the mixed vegetable powder, 20 to 40% by weight of the prepared ginger powder, 5 to 15% by weight of Jobaengi powder, 5 to 15% by weight of Sambaekcho powder, 30 to 50% by weight of lotus root powder, and 5 to 15% by weight of kale powder Mixing a; food composition for enhancing nitric oxide production, characterized in that using the prepared one including.
delete delete delete The method according to claim 1,
The food composition contains 40 to 60% by weight of purified glucose, 10 to 30% by weight of sorbitol, 5 to 15% by weight of xylitol, 3 to 7% by weight of whey calcium, 2 to 5% by weight of apple concentrated powder, 1 to 2% by weight of vitamin C. , 1 to 2% by weight of apple flavor powder, 0.5 to 2% by weight of freeze-dried strawberry powder, 0.5 to 2% by weight of malic acid, 0.5 to 2% by weight of magnesium stearate, 0.5 to 2% by weight of silicon dioxide, 0.1 to 1% by weight of zinc oxide, Vitamin E mixture 0.1 to 1% by weight, enzyme treatment stevia 0.1 to 1% by weight, mixed vegetable powder 0.05 to 0.5% by weight, dry beer yeast 0.05 to 0.5% by weight, vitamin D mixture 0.05 to 0.1% by weight as active ingredients A food composition for enhancing nitric oxide production, characterized in that it contains.
The food composition according to claim 5, further comprising 0.5 to 1% by weight of chayote powder in addition to the active ingredient, thereby enhancing nitric oxide production.
The method of claim 6,
The chayote powder is a food composition for enhancing nitric oxide production, characterized in that it is prepared by pulverizing the chayote peeled and thinly cut fruit for 3 to 4 hours at a temperature of 80 to 90°C for 3 to 4 hours, and then pulverized with a mixer.
The method of claim 6,
The chayote powder is a food composition for enhancing nitric oxide production, characterized in that the chayote seeds are roasted at a temperature of 100 to 120 °C for 60 to 80 minutes and pulverized.

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