KR102286593B1 - Manufacturing method of health functional food for cognitive function improvement that can help prevent dementia symptoms and health functional food - Google Patents

Abstract

The present invention relates to a method for manufacturing a health functional food for improving cognitive function, which can help prevent dementia symptoms, and a health functional food therefor. In order to maximize the active ingredients contained in malt to help antioxidant, memory enhancement, and dementia prevention, raw material preparation step (S1) of preparing sorghum and barley malt; Preparing the extract (S2) by heating the chamomile, seokchangpo and choseokjam in a cast iron cauldron at a temperature of 130 to 145° C. for 2 to 2.5 hours; After washing the sorghum, roasting it in a cast iron cauldron, heating it at a temperature of 100 to 115° C. for 1.5 to 2 hours, and separating and filtering the extract and the ingredients (S3); Preparing a primary fermented liquid by first aging and fermenting the extracts of Angelica keiskei, seokchangpo, choseokjam and sorghum prepared through the steps S2 and S3 at 4 to 6° C. for 20 to 24 hours (S4); preparing a secondary fermented liquid by secondary low-temperature freeze-aging fermentation of the primary fermented liquid prepared in step S4 at -3 to -1°C for 10 to 13 hours (S5); Putting the millet pieces prepared in step S2 in a cast iron cauldron and heating to cook rice in resin, then adding barley malt and fermenting to prepare millet sikhye (S6); After filtering and mixing the secondary fermentation broth and millet sikhye, respectively, heating at a temperature of 75 to 85° C. for 7 to 10 hours to prepare a functional concentrate (S7); characterized in that it comprises a.

Description

Manufacturing method of health functional food for cognitive function improvement that can help prevent dementia symptoms, and health functional food the same

The present invention relates to a method for manufacturing a health functional food for improving cognitive function, which can help prevent dementia symptoms, and a health functional food therefor, and more particularly, to improve memory and antioxidant effect. It relates to a method for manufacturing a health functional food for improving cognitive function, which can help antioxidant, memory enhancement, and dementia prevention by maximizing active ingredients contained in sleep, sorghum, and barley malt, and health functional food.

Recently, as the social structure is rapidly changing, due to various diseases or diseases related to aging and aging due to stress-related diseases and acceleration of aging through social life, a lot of medical expenses are incurred, and this increase in medical expenses is connected to increase in social costs. . Among the diseases associated with aging, senile brain disease (dementia) has recently been considered as a representative disease among the diseases of the elderly. In addition, as the number of adolescents suffering from studies, entrance exams for various jobs, the increase in the social participation population preparing for various qualification tests to diversify social participation, and the educational activities of middle-aged people due to the expansion of lifelong education expand, the brain The number of people who use it is increasing explosively, and due to this, interest in dementia according to the progress of aging has also increased significantly. In order to solve this problem, various health functional foods, in particular, health food materials such as GABA (Gamma amino butyric acid) and phosphatidylserine have been developed. A drug called Piracetam, which is known to have the effect of slowing the aging of the brain, is also on the market.

In general, antioxidant and memory loss cause many difficulties in normal activities, and antioxidant is the cause of various diseases. Disability, memory impairment, judgment impairment, etc. are referred to as dementia symptoms.

Such dementia can be caused by various causes, but Alzheimer's dementia accounts for the largest portion of senile dementia, and the main cause is the accumulation of beta-amyloid (Ab1-42) in the brain and neurotoxicity as a very important cause of the onset. is known [Selkoe, Annu Rev Neurosci, 17, 489-517 (1994)], and other factors have also been discussed. After all, the root cause of dementia lies in the decrease in activity and death of nerve cells due to various intracellular toxins that occur along with aging. However, the currently known anti-dementia drugs (tacrine, Cognex; Donepezil, Aricept) enhance the action of the neurotransmitter acetylcholine. , diarrhea, etc.) are known to be a problem.

And, as the source of all diseases, stress causes imbalance and circulation disorders in the human body, thereby acting as a cause of disease. When the body is under stress, the hypothalamus-Pituitary-Adrenal (HPA axis), adrenal medulla and sympathetic nervous system are stimulated to release epinephrine and norepinephrine to protect themselves. Increases the secretion of corticotropin releasing factor from the hypothalamus, increases the secretion of adrenocorticotropic hormone (ACTH) from the anterior pituitary, and increases the secretion of corticosterone and aldosterone from the adrenal medulla. It increases secretion to indicate a stress response. Stress responses include increased blood pressure, increased heart rate, behavioral changes, blood movement from the gastrointestinal tract to skeletal muscle, decreased spleen weight, and decreased immunity due to decreased white blood cell count. If the degree of stress is large and prolonged, or if our body's stress response system is defective, it leads to illness. Hypertension of the hypothalamus-pituitary-adrenal system (HPA axia) and sympathetic nervous system, which carries out the stress response, is a serious chronic disease, depression, anorexia nervosa, delusional-obsessive compulsive disorder, panic disorder, diabetes, hyperthyroidism, central obesity, hypertension. , leading to diseases such as heart disease.

In addition, excessive stress, such as noise, pollution, anxiety, or unfairness, affects the immune system and suppresses the body's resistance to cause various diseases such as infection, autoimmunity, and degenerative diseases of the brain. Research has focused on the role of the immune system along with the cardiovascular and endocrine systems. Cytokines, which play an important role in the immune system, are known to induce stress-related diseases by regulating the stress response. That is, the release of cytokines in the central nervous system including the hypothalamus and hippocampus can cause a local inflammatory reaction and act as a very harmful element to the human body. Long-term exposure to stress leads to loss of neurons in the hippocampus, severely affecting learning and memory. However, although studies on the relationship between the release of cytokines by stress and stress responses such as learning, memory loss and anxiety are ongoing, the mechanism and role are not well known. Given the fact that it is virtually impossible to control the environmental stress that an organism encounters in life, and the number of stress-related diseases is soaring, it is important to understand the mechanism of behavioral symptoms that appear as a response of the immune system to stress. It will help you a lot in coping. Therefore, there is an urgent need for research to provide a theoretical background for the development of new drugs and treatment methods by revealing the central immunological mechanism of stress.

Accordingly, in recent years, with emphasis on alternative medicine using natural products and other therapies that have replaced conventional medicine, interest in natural medicines or health functional foods using natural products is increasing. In fact, the development of natural new drugs and health food products that are individually recognized for natural products is being actively carried out, and research into fields that have not been easily accessed by conventional medicine is being actively conducted. As mentioned above, in order to efficiently treat various diseases or diseases related to aging and aging due to stress-related diseases and acceleration of aging through social life as the social structure changes rapidly, it is effective with fewer side effects compared to existing methods. There is a need to develop natural medicines or health functional foods that are known to be even better.

Therefore, the present applicant intends to propose health functional products in the form of sticks and snacks so that they can be conveniently consumed in daily life by utilizing ingredients effective in improving memory decline and cognitive ability, which are the main symptoms of dementia.

Registered Patent No. 10-1804212

Accordingly, the present invention was devised to eliminate the above-mentioned problems, and maximizes the active ingredients contained in chamomile, seokchangpo, choseokjam, sorghum, and barley malt, which are known to be effective in improving memory and antioxidants, thereby providing antioxidant, memory enhancement, and dementia. It was completed as a technical task with a focus on the manufacturing method of a health functional food for improving cognitive function that can help prevent dementia symptoms that can help prevent it, and the health functional food.

The present invention for achieving the above technical task, the raw material preparation step (S1) to prepare chamsanggui, seokchangpo, choseokjam, sorghum and barley malt; Preparing the extract (S2) by heating the chamanggui, seokchangpo and choseokjam in a cast iron cauldron at a temperature of 130 to 145° C. for 2 to 2.5 hours; After washing the sorghum, roasting it in a cast iron cauldron, heating it at a temperature of 100 to 115° C. for 1.5 to 2 hours, and separating and filtering the extract and the ingredients (S3); Preparing a primary fermented liquid by first aging and fermenting the extracts of Angelica serrata, seokchangpo, choseokjam and sorghum prepared through the steps S2 and S3 at 4∼6°C for 20∼24 hours (S4); preparing a secondary fermented liquid by performing secondary low-temperature freezing and aging fermentation of the primary fermented liquid prepared in step S4 at -3 to -1°C for 10 to 13 hours (S5); Putting the millet pieces prepared in step S3 in a cast iron cauldron and heating to cook rice in resin, then adding barley malt and fermenting to prepare millet sikhye (S6); After filtering and mixing the secondary fermented liquid and sorghum sikhye, respectively, heating at a temperature of 75 to 85 ° C for 7 to 10 hours to prepare a functional concentrate (S7); In the method for producing health functional food for improving cognitive function, the extract prepared through steps S2 and S3 is 31 to 37% by weight of Angelica perilla extract, 25 to 34% by weight of seokchangpo extract, 19 to 27 It consists of weight % and 8 to 12 weight % of sorghum extract, and after mixing 21 to 25 parts by weight of barley malt based on 100 parts by weight of sorghum in the step of preparing sorghum sikhye in step S6, 8 to at 58 to 63 ° C. It is fermented for 10 hours to produce sorghum sikhye, and by mixing and fermenting sorghum powder in the functional concentrate prepared in step S7, a dessert-type health functional food intermediate between gangjeong and yanggaeng is produced, but the dessert-type health functional food is In manufacturing, 30 to 32 parts by weight of sorghum powder are mixed based on 100 parts by weight of the functional concentrate, then fermented at a temperature of 40 to 43° C. for 12 to 14 hours, and then at a temperature of 5 to 8° C. for 6 to 7 hours. It is characterized in that it is configured to be completed by drying at a low temperature.

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According to the present invention as described above, it can help antioxidant, memory enhancement, and dementia prevention by maximizing the active ingredients contained in chamomile, seokchangpo, choseokjam, sorghum, and barley malt, which are known to be effective in memory enhancement and antioxidant, and dementia. Developing health functional products in the form of sticks and snacks using ingredients that are effective in improving memory decline and cognitive ability, which are the main symptoms of

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1 and 2 are an exemplary process flow diagram of a method for manufacturing a health functional food for improving cognitive function that can help prevent dementia symptoms according to the present invention

Hereinafter, specific contents for carrying out the present invention will be described in more detail with reference to the accompanying drawings.

The present invention is for improving cognitive function that can help antioxidant, memory enhancement and prevention of dementia symptoms by maximizing the active ingredients contained in chamomile, seokchangpo, choseokjam, sorghum, and barley malt, which are known to be effective in memory enhancement and antioxidant As relates to a method for manufacturing a health functional food and a health functional food therefor, referring to FIGS. 1 and 2 , the raw material preparation step (S1), the step of preparing the extract of chamomile, seokchangpo and choseokjam (S2), extracting sorghum Separating and filtering the fruit and ingredients (S3), fermenting the extract of chamomile, seokchangpo, choseokjam and sorghum to prepare a primary fermented liquid (S4), fermenting the primary fermented liquid to prepare a secondary fermented liquid ( S5), adding barley malt to a pile of millet and preparing millet sikhye (S6) and mixing the secondary fermentation broth and millet sikhye to prepare a functional concentrate (S7). .

In order to manufacture the health functional food for improving cognitive function that can help prevent dementia symptoms of the present invention, first, prepare raw material preparations such as Angelica keiskei, seokchangpo, choseokjam, sorghum and barley malt. (Step S1)

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After preparing the chamangwi, seokchangpo, choseokjam, sorghum and barley malt oil, the chamangwi, seokchangpo and choseokjam are heated in a cast iron cauldron to prepare an extract. (step S2)

At this time, it is preferable to prepare the extract by heating in the cast iron cauldron at a temperature of 130 to 145° C. for 2 to 2.5 hours.

Then, after washing the sorghum, it is roasted in a cast iron cauldron, heated at a temperature of 100 to 115° C. for 1.5 to 2 hours, and separated and filtered with extract and ingredients. (Step S3)

At this time, in the separation filtration process of sorghum, water and sorghum are mixed in a volume ratio of 7:3 and heated under the above conditions, and the sorghum extract and ingredients are separated and filtered through a sieve.

A primary fermentation broth is prepared by first aging and fermenting the extracts of chamomile, seokchangpo, choseokjam and sorghum prepared through the above steps S2 and S3 at 4∼6°C for 20∼24 hours. (Step S4)

At this time, the extract prepared through steps S2 and S3 consists of 31 to 37% by weight of chamomile extract, 25 to 34% by weight of seokchangpo extract, 19 to 27% by weight of sorghum extract and 8 to 12% by weight of sorghum extract. Thus, the health functional food of the present invention was manufactured. This is suitable for improving cognitive function that can help prevent dementia symptoms, which is the efficacy of the present invention.

Then, the secondary fermented liquid is prepared by freezing and fermenting the primary fermented liquid prepared in step S4 at -3 to -1°C for 10 to 13 hours. (Step S5)

At this time, in the process of preparing the primary and secondary fermented liquids, the concentration time and temperature were checked by concentrating every 30 minutes, and the most suitable conditions for the time and temperature were obtained.

On the other hand, the millet pieces prepared in step S2 are put in a cast iron cauldron and heated to cook rice in resin, then barley malt is added and fermented to produce millet sikhye. (Step S6)

At this time, in the step of manufacturing sorghum sikhye in step S6, 21 to 25 parts by weight of barley malt is mixed based on 100 parts by weight of rice in the resin, and then fermented at 58 to 63° C. for 8 to 10 hours to prepare sorghum sikhye.

Then, the secondary fermentation broth prepared in step S5 and sorghum sikhye prepared in step S6 are filtered and mixed, and then heated at a temperature of 75 to 85° C. for 7 to 10 hours to prepare a functional concentrate. (S7 step)

As shown in FIG. 2, the functional concentrate prepared through steps S1 to S7 as described above is put in a predetermined amount in a stick-type packaging paper and packaged to produce a stick-type health functional food.

In addition, as another embodiment, by mixing and fermenting sorghum powder in the functional concentrate, it can be configured to produce a dessert-type health functional food intermediate between gangjeong and yanggaeng. At this time, after mixing 30 to 32 parts by weight of sorghum powder based on 100 parts by weight of the functional concentrate, fermented at a temperature of 40 to 43° C. for 12 to 14 hours, and then low temperature at a temperature of 5 to 8° C. for 6 to 7 hours. It is preferable to dry it so that it is finished.

The health functional food prepared by the method of manufacturing a health functional food for cognitive function improvement that can help to reduce immunity and prevent dementia symptoms of the present invention as described above is an embodiment, The extract obtained by heating in a cast iron cauldron at a temperature of 130 to 145 ° C for 2 to 2.5 hours, and the extract obtained by washing the millet and roasting it in a cast iron cauldron, then heating it at a temperature of 100 to 115 ° C for 1.5 to 2 hours. The primary fermented liquid is prepared by first low-temperature aging and fermentation at 4 to 6 ℃ for 20 to 24 hours, and the secondary fermented liquid is fermented by second low-temperature freeze aging and fermentation at -3 to -1 ℃ for 10 to 13 hours. After washing the sorghum and frying it in a cast iron cauldron, heat it at a temperature of 100 to 115 ° C for 1.5 to 2 hours. Add malt and ferment to prepare sorghum sikhye, filter and mix the secondary fermented liquid and sorghum sikhye, respectively, and heat at a temperature of 75 to 85° C. for 7 to 10 hours to prepare a functional concentrate, and the functional concentrate It is configured to manufacture a stick-type health functional food by packing a certain amount in a stick-type packaging paper.

As another example, after washing the extract obtained by heating chamsanggui, seokchangpo and choseokjam in a cast iron cauldron at a temperature of 130 to 145° C. for 2 to 2.5 hours, and sorghum, roasted in a cast iron cauldron, and then at The extract obtained by heating at a temperature of 1.5 to 2 hours is subjected to primary low-temperature aging and fermentation at 4 to 6 ° C. for 20 to 24 hours to prepare a primary fermented liquid, and the primary fermented liquid is heated at -3 to -1 ° C for 10 to 13 The second fermented liquid is prepared by the second low-temperature freeze-aging fermentation for a period of time, and after washing the millet and roasting it in a cast iron cauldron, it is heated at a temperature of 100 to 115 ° C for 1.5 to 2 hours. Put it in a cauldron and heat it to cook rice in resin, then add barley malt and ferment it to prepare sorghum sikhye, filter and mix the secondary fermented liquid and sorghum sikhye, respectively, and then at a temperature of 75 to 85 ° C for 7 to 10 hours. A functional concentrate is prepared by heating, and sorghum powder is mixed and fermented in the functional concentrate to produce a dessert-type health functional food intermediate between gangjeong and yanggaeng.

At this time, the extract for preparing the primary fermented solution consists of 31 to 37% by weight of Angelica larvae extract, 25 to 34% by weight of seokchangpo extract, 19 to 27% by weight of sorghum extract and 8 to 12% by weight of sorghum extract, and It is preferable that the sorghum sikhye is prepared by mixing 21 to 25 parts by weight of barley malt based on 100 parts by weight of sorghum and rice, and then fermenting it at 58 to 63° C. for 8 to 10 hours.

According to the method for manufacturing a health functional food for improving cognitive function that can help reduce immunity and symptoms of dementia of the present invention as described above, and the health functional food, it is known that it is effective in improving memory and antioxidant. By maximizing the active ingredients contained in , sorghum, sorghum, and barley malt, it is possible to help antioxidant, memory enhancement, and dementia prevention. By developing health functional products in the form of sticks and snacks by utilizing

Although the present invention described above has been described with reference to one embodiment shown in the drawings, this is merely exemplary, and various modifications and equivalent other embodiments are possible by those skilled in the art. should be made clear. Accordingly, the true technical protection scope of the present invention should be construed by the appended claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (10)

Raw material preparation step (S1) of preparing chamanggui, seokchangpo, choseokjam, sorghum and barley malt; Preparing the extract (S2) by heating the chamomile, seokchangpo and choseokjam in a cast iron cauldron at a temperature of 130 to 145° C. for 2 to 2.5 hours; After washing the sorghum, roasting it in a cast iron cauldron, heating it at a temperature of 100 to 115° C. for 1.5 to 2 hours, and separating and filtering the extract and the ingredients (S3); Preparing a primary fermented liquid by first aging and fermenting the extracts of Angelica keiskei, seokchangpo, choseokjam and sorghum prepared through the steps S2 and S3 at 4 to 6° C. for 20 to 24 hours (S4); preparing a secondary fermented liquid by secondary low-temperature freeze-aging fermentation of the primary fermented liquid prepared in step S4 at -3 to -1°C for 10 to 13 hours (S5); Putting the millet pieces prepared in step S3 in a cast iron cauldron and heating to cook rice in resin, then adding barley malt and fermenting to prepare millet sikhye (S6); After filtering and mixing the secondary fermented liquid and sorghum sikhye, respectively, heating at a temperature of 75 to 85 ° C. for 7 to 10 hours to prepare a functional concentrate (S7); In the method for manufacturing a health functional food for improving cognitive function,
The extract prepared through steps S2 and S3 consists of 31 to 37% by weight of Angelica persimmon extract, 25 to 34% by weight of seokchangpo extract, 19 to 27% by weight of oleracea extract and 8 to 12% by weight of sorghum extract,
In the step of preparing sorghum sikhye in step S6, 21-25 parts by weight of barley malt is mixed based on 100 parts by weight of sorghum and rice, and then fermented at 58-63° C. for 8-10 hours to prepare sorghum sikhye,
By mixing and fermenting sorghum powder in the functional concentrate prepared through step S7, a dessert-type health functional food intermediate between gangjeong and yanggaeng is produced,
When manufacturing the dessert-type health functional food, 30 to 32 parts by weight of sorghum powder is mixed based on 100 parts by weight of the functional concentrate, and then fermented at a temperature of 40 to 43 ° C. for 12 to 14 hours, and then at 5 to 8 ° C. A method of manufacturing a health functional food for improving cognitive function that can help prevent dementia symptoms, characterized in that it is completed by drying at low temperature for 6-7 hours at a temperature.
delete delete delete delete delete delete A health functional food for improving cognitive function that can help prevent dementia symptoms, characterized in that it is manufactured by the manufacturing method of the health functional food of claim 1.
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