KR102567940B1 - Daily nutritional supplement for pets with increased palatability - Google Patents

Abstract

The present invention provides a nutritional composition comprising yogurt, Lactobacillus rhamnosus GG lactic acid bacteria, medicinal wheat extract, chondroitin extract, manganese-containing yeast extract, Boswellia extract, and methylsulfonylmethane (MSM).

Description

Daily nutritional supplement for pets with increased palatability}

The present invention provides a daily nutritional supplement for companion animals with increased palatability.

In the past, animals that live with humans were called 'pets', meaning animals raised to give people pleasure, but these days, animals live together with humans and are like friends or family that give them psychological stability and intimacy. It means 'companion animal'.

Companion animals are diversifying into not only dogs and cats, which are traditional companion animals, but also parrots, hedgehogs, rabbits, and hamsters. Therefore, related industries are in the limelight.

Companion animals, like humans, go through the process of aging as they get older, and liver function decline or liver disease gradually increases.

The liver is one of the very important organs and is responsible for many functions necessary to maintain the health of the body, and plays a very key role in the digestive and metabolic functions of animals.

In particular, it acts to cleanly detoxify various toxins, toxic substances, and by-products that are introduced or generated into the body.

In addition, it is involved in producing or storing proteins, vitamins, blood cells, and the like.

However, if a virus or bacteria invades, it can cause inflammation in the liver, and this condition is often called hepatitis. In addition, the liver can also be damaged by certain chemicals, toxins, or drugs. This condition is referred to as cirrhosis of the liver, and other causes of liver disease in companion animals include cancer, parasites, and the like, and complications may also occur in metabolic conditions such as diabetes.

In the early stages of mild liver dysfunction, there are usually no noticeable symptoms, but as the course progresses and develops into a more serious condition, a wide variety of symptoms appear. For example, anorexia, vomiting, increased ascites, bleeding, jaundice in the eyes or gums, etc., and nervous system abnormalities may also occur.

Also, companion animals need a healthy stomach for normal activities. Poor gastrointestinal health can cause a number of things, including diarrhea, poor bowel movements, and other symptoms. Also, pets need to efficiently and properly digest their food to maintain good intestinal health. However, poor intestinal health interferes with normal food digestion and adversely affects health.

Furthermore, bone is a representative tissue composed of calcification in our body, and is responsible for structural functions and essential metabolic processes. As a structural function, it protects tissues essential for life, such as the spinal cord or the brain, from external shocks, and serves as a support to which muscles can attach, helping to perform muscular movement. . In addition, it has an essential metabolic function, helping to maintain blood homeostasis through the regulation of calcium and phosphate. Such bone undergoes a remodeling process throughout life by the interaction of osteoblasts, which form bone by various hormones or physical stimuli, and osteoclasts, which absorb and remove bone. However, when the balance between the two cells that maintain bone homeostasis is broken, bone-related diseases such as osteoporosis due to overactivation of osteoclasts or osteosclerosis due to overactivation of osteoblasts occur.

Bone-related diseases are common as people get older, as well as most companion animals such as dogs and cats.

Common bone-related diseases in companion animals include hip dysplasia, patellar dislocation, shoulder degeneration, elbow arthritis, and leg swelling.

In some cases, these diseases are born with congenital conditions, and in others, they may develop anew for various reasons while growing up. The main cause of these is that immunity is weakened by synthetic substances or heavy metals that enter the body through various drugs and vaccines prescribed by veterinary hospitals, radiation and processed feed.

In particular, various vaccines that are inoculated every year contain mercury, a heavy metal that is highly toxic, as a main component to kill viruses, and degenerative arthritis in humans or companion animals has been identified as one of the side effects of vaccines.

Currently, companion animals need functional nutrients to prevent or improve the functions of the liver, stomach, intestines, and bones as described above, but it is common for companion animals to refuse intake due to low preference. Therefore, it is necessary to increase the degree of preference for companion animals and to supply functional nutrients such as the liver, stomach, intestines, and bones as described above.

Patent Document 1: Korean Patent Publication No. 10-2017-0081657

The present invention has been devised to solve the above problems, and an object of the present invention is to provide a nutritional composition that enhances the preference of companion animals and has excellent nutritional components.

The object of the present invention is not limited to the tasks mentioned above, and other tasks not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the present invention

Provided is a nutritional composition comprising yogurt, Lactobacillus rhamnosus GG lactic acid bacteria, medicinal wheat extract, chondroitin extract, manganese-containing yeast extract, boswellia extract, and methylsulfonylmethane (MSM).

In addition, the present invention

Pasteurizing raw milk by boiling in a water bath at a temperature of 50-60° C. for 20-30 minutes; High-temperature sterilization of the pasteurized raw milk by heating it in a hot water bath at a temperature of 90-100° C. for 1-5 minutes; After cooling the high-temperature sterilized raw milk to 20-30 ° C., preparing mixed milk by mixing 3-5 parts by weight of Lactobacillus bacteria and 1-3 parts by weight of chitosan oligosaccharide with respect to 100 parts by weight of raw milk; Putting the mixed milk in an airtight container and fermenting it at 30-35 ° C. for 32-36 hours to prepare curd; Preparing yogurt comprising; and removing whey from the curd;

Preparing a mixture by adding at least one selected from the group consisting of leaves, branches and stems of medicinal wheat to a mixed solvent in which water and ethanol are mixed in a volume ratio of 4:1; Preparing an extract by heating the mixture at a temperature of 85-95 ° C and extracting for 10-14 hours; Preparing a medicinal wheat extract comprising; and filtering, concentrating and freeze-drying the extract;

Preparing a powder by freeze-drying and pulverizing the growth of edible snails; preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5; Preparing an extract by heating the mixture at a temperature of 45-55 ° C and extracting for 34-38 hours; Preparing a chondroitin extract comprising; filtering, concentrating and freeze-drying the extract;

Preparing a mixture of yeast containing manganese in an aqueous solution of a divalent carboxylic acid salt; Preparing an extract by heating the mixture at a temperature of 95-100 ° C and extracting for 20-40 minutes; Preparing a yeast extract containing manganese; And filtering, concentrating and freeze-drying the extract;

After drying Boswellia at a temperature of 40-50 ° C. for 12-16 hours, pulverizing to prepare a powder; Preparing a mixture by mixing the powder with water; Preparing an extract by heating the mixture at a temperature of 95-100 ° C and extracting for 6-8 hours; Preparing a Boswellia extract comprising; And filtering, concentrating and freeze-drying the extract;

Preparing a yogurt base composition by mixing 100 parts by weight of the yogurt, 26-34 parts by weight of Lactobacillus rhamnosus GG lactic acid bacteria and 3-11 parts by weight of wild wheat extract; Heating and mixing the yogurt base composition at a temperature of 30-40 ° C. for 80-100 minutes; Preparing a yogurt base powder comprising cooling the heated yogurt base composition to a temperature of 10-20 ° C, freeze-drying, and grinding;

Preparing a mixed powder by mixing 8-16 parts by weight of the chondroitin extract, 6-14 parts by weight of manganese-containing yeast extract, 5-13 parts by weight of Boswellia extract, and 23-31 parts by weight of methylsulfonylmethane (MSM); and

It provides a method for producing a nutrient composition comprising the step of mixing 129-145 parts by weight of the yogurt base powder and 42-74 parts by weight of the mixed powder.

In addition, the method for preparing the nutrient composition comprises mixing 129-145 parts by weight of the yogurt base powder and 42-74 parts by weight of the mixed powder, and 6-14 parts by weight of Manuka honey, and crushing them. do.

In addition, the present invention

Pasteurizing raw milk by boiling in a water bath at a temperature of 50-60° C. for 20-30 minutes; High-temperature sterilization of the pasteurized raw milk by heating it in a hot water bath at a temperature of 90-100° C. for 1-5 minutes; After cooling the high-temperature sterilized raw milk to 20-30 ° C., preparing mixed milk by mixing 3-5 parts by weight of Lactobacillus bacteria and 1-3 parts by weight of chitosan oligosaccharide with respect to 100 parts by weight of raw milk; Putting the mixed milk in an airtight container and fermenting it at 30-35 ° C. for 32-36 hours to prepare curd; Preparing yogurt comprising; and removing whey from the curd;

Preparing a mixture by adding at least one selected from the group consisting of leaves, branches and stems of medicinal wheat to a mixed solvent in which water and ethanol are mixed in a volume ratio of 4:1; Preparing an extract by heating the mixture at a temperature of 85-95 ° C and extracting for 10-14 hours; Preparing a medicinal wheat extract comprising; and filtering, concentrating and freeze-drying the extract;

Preparing a powder by freeze-drying and pulverizing the growth of edible snails; preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5; Preparing an extract by heating the mixture at a temperature of 45-55 ° C and extracting for 34-38 hours; Preparing a chondroitin extract comprising; filtering, concentrating and freeze-drying the extract;

Preparing a mixture of yeast containing manganese in an aqueous solution of a divalent carboxylic acid salt; Preparing an extract by heating the mixture at a temperature of 95-100 ° C and extracting for 20-40 minutes; Preparing a yeast extract containing manganese; And filtering, concentrating and freeze-drying the extract;

After drying Boswellia at a temperature of 40-50 ° C. for 12-16 hours, pulverizing to prepare a powder; Preparing a mixture by mixing the powder with water; Preparing an extract by heating the mixture at a temperature of 95-100 ° C and extracting for 6-8 hours; Preparing a Boswellia extract comprising; And filtering, concentrating and freeze-drying the extract;

Preparing a yogurt base composition by mixing 100 parts by weight of the yogurt, 26-34 parts by weight of Lactobacillus rhamnosus GG lactic acid bacteria and 3-11 parts by weight of wild wheat extract; Heating and mixing the yogurt base composition at a temperature of 30-40 ° C. for 80-100 minutes; Preparing a yogurt base powder comprising cooling the heated yogurt base composition to a temperature of 10-20 ° C, freeze-drying, and grinding;

Preparing a mixed powder by mixing 8-16 parts by weight of the chondroitin extract, 6-14 parts by weight of manganese-containing yeast extract, 5-13 parts by weight of Boswellia extract, and 23-31 parts by weight of methylsulfonylmethane (MSM); and

It provides a method for producing a nutritional composition comprising mixing 129-145 parts by weight of the yogurt base powder, 42-74 parts by weight of the mixed powder, and 6-14 parts by weight of Manuka honey and grinding them.

In addition, the present invention

pasteurizing raw milk by boiling in a water bath at a temperature of 50-60° C. for 24-26 minutes; High-temperature sterilization of the pasteurized raw milk by heating it in a hot water bath at a temperature of 90-100° C. for 2-4 minutes; After cooling the high-temperature sterilized raw milk to 20-30 ° C., preparing mixed milk by mixing 4 parts by weight of Lactobacillus bacteria and 2 parts by weight of chitosan oligosaccharide with respect to 100 parts by weight of raw milk; Putting the mixed milk in an airtight container and fermenting it at 30-35° C. for 33-35 hours to prepare curd; Preparing yogurt comprising; and removing whey from the curd;

Preparing a mixture by adding at least one selected from the group consisting of leaves, branches and stems of medicinal wheat to a mixed solvent in which water and ethanol are mixed in a volume ratio of 4:1; Preparing an extract by heating the mixture at a temperature of 85-95 ° C and extracting for 11-13 hours; Preparing a medicinal wheat extract comprising; and filtering, concentrating and freeze-drying the extract;

Preparing a powder by freeze-drying and pulverizing the growth of edible snails; preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5; Preparing an extract by heating the mixture at a temperature of 45-55 ° C and extracting for 35-37 hours; Preparing a chondroitin extract comprising; filtering, concentrating and freeze-drying the extract;

Preparing a mixture of yeast containing manganese in an aqueous solution of a divalent carboxylic acid salt; Preparing an extract by heating the mixture at a temperature of 98-100 ° C and extracting for 25-35 minutes; Preparing a yeast extract containing manganese; And filtering, concentrating and freeze-drying the extract;

After drying Boswellia at a temperature of 40-50 ° C. for 13-15 hours, pulverizing to prepare a powder; Preparing a mixture by mixing the powder with water; Preparing an extract by heating the mixture at a temperature of 98-100 ° C and extracting for 7 hours; Preparing a Boswellia extract comprising; And filtering, concentrating and freeze-drying the extract;

Preparing a yogurt base composition by mixing 100 parts by weight of the yogurt, 28-32 parts by weight of Lactobacillus rhamnosus GG lactic acid bacteria and 5-9 parts by weight of wild wheat extract; heating and mixing the yogurt base composition at a temperature of 34-36° C. for 85-95 minutes; Preparing a yogurt base powder comprising cooling the heated yogurt base composition to a temperature of 10-20 ° C, freeze-drying, and grinding;

Preparing a mixed powder by mixing 10-14 parts by weight of the chondroitin extract, 8-12 parts by weight of manganese-containing yeast extract, 7-11 parts by weight of Boswellia extract, and 25-29 parts by weight of methylsulfonylmethane (MSM); and

It provides a method for producing a nutrient composition comprising the step of mixing 133-141 parts by weight of the yogurt base powder and 46-70 parts by weight of the mixed powder.

In addition, the present invention

pasteurizing raw milk by boiling in a water bath at a temperature of 50-60° C. for 24-26 minutes; High-temperature sterilization of the pasteurized raw milk by heating it in a hot water bath at a temperature of 90-100° C. for 2-4 minutes; After cooling the high-temperature sterilized raw milk to 20-30 ° C., preparing mixed milk by mixing 4 parts by weight of Lactobacillus bacteria and 2 parts by weight of chitosan oligosaccharide with respect to 100 parts by weight of raw milk; Putting the mixed milk in an airtight container and fermenting it at 30-35° C. for 33-35 hours to prepare curd; Preparing yogurt comprising; and removing whey from the curd;

Preparing a mixture by adding at least one selected from the group consisting of leaves, branches and stems of medicinal wheat to a mixed solvent in which water and ethanol are mixed in a volume ratio of 4:1; Preparing an extract by heating the mixture at a temperature of 85-95 ° C and extracting for 11-13 hours; Preparing a medicinal wheat extract comprising; and filtering, concentrating and freeze-drying the extract;

Preparing a powder by freeze-drying and pulverizing the growth of edible snails; preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5; Preparing an extract by heating the mixture at a temperature of 45-55 ° C and extracting for 35-37 hours; Preparing a chondroitin extract comprising; filtering, concentrating and freeze-drying the extract;

Preparing a mixture of yeast containing manganese in an aqueous solution of a divalent carboxylic acid salt; Preparing an extract by heating the mixture at a temperature of 98-100 ° C and extracting for 25-35 minutes; Preparing a yeast extract containing manganese; And filtering, concentrating and freeze-drying the extract;

After drying Boswellia at a temperature of 40-50 ° C. for 13-15 hours, pulverizing to prepare a powder; Preparing a mixture by mixing the powder with water; Preparing an extract by heating the mixture at a temperature of 98-100 ° C and extracting for 7 hours; Preparing a Boswellia extract comprising; And filtering, concentrating and freeze-drying the extract;

Preparing a yogurt base composition by mixing 100 parts by weight of the yogurt, 28-32 parts by weight of Lactobacillus rhamnosus GG lactic acid bacteria and 5-9 parts by weight of wild wheat extract; heating and mixing the yogurt base composition at a temperature of 34-36° C. for 85-95 minutes; Preparing a yogurt base powder comprising cooling the heated yogurt base composition to a temperature of 10-20 ° C, freeze-drying, and grinding;

Preparing a mixed powder by mixing 10-14 parts by weight of the chondroitin extract, 8-12 parts by weight of manganese-containing yeast extract, 7-11 parts by weight of Boswellia extract, and 25-29 parts by weight of methylsulfonylmethane (MSM); and

It provides a method for producing a nutritional composition comprising mixing 133-141 parts by weight of the yogurt base powder, 46-70 parts by weight of the mixed powder, and 8-12 parts by weight of Manuka honey and grinding them.

The nutritional composition according to the present invention combines natural ingredients, buckwheat and yogurt, to exhibit anti-inflammatory effects on companion animals through detoxification of the liver and removal of harmful bacteria in the intestines, and to reduce tear marks, alleviate skin diseases, and exhibit smooth bowel movement, as well as exhibit a bitter taste. Because of this, it combines the weak buckwheat ingredient, which is difficult to pay, with yogurt, so it has excellent palatability.

In addition, lactobacillus rhamnosus GG (Lactobacillus rhamnosus GG; LGG;) Lactobacillus content is high by freeze-drying lactic acid bacteria through low-temperature mixing without adding a coagulant and preparing them as powder, including lactic acid bacteria.

Furthermore, chondroitin, boswellia, manganese-containing yeast and methylsulfonylmethane (MSM) are mixed and provided with yogurt as joint nutrients to solve the problems of companion animals' gallbladder dislocation and lack of palatability of joint nutrients.

1 is a flow chart showing a method for preparing a nutrient composition in one aspect of the present invention;
Figure 2 is a flow chart showing a method for preparing a nutrient composition in another aspect of the present invention;
3 is a flow chart showing a method for preparing yogurt in the method for preparing a nutritional composition in one aspect of the present invention;
Figure 4 is a flow chart showing a method for preparing a medicinal buckwheat extract in the method for preparing a nutrient composition in one aspect of the present invention;
Figure 5 is a flowchart showing a method for preparing a chondroitin extract in the method for preparing a nutritional composition in one aspect of the present invention;
Figure 6 is a flowchart showing a method for preparing a manganese-containing yeast extract in the method for preparing a nutrient composition in one aspect of the present invention;
7 is a flow chart showing a method for preparing a Boswellia extract in the method for preparing a nutrient composition in one aspect of the present invention.

Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described in this specification may be modified in various ways. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, specific embodiments disclosed in the accompanying drawings are only intended to facilitate understanding of various embodiments. Therefore, the technical idea is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.

Terms including ordinal numbers such as primary, secondary, first, and second may be used to describe various elements, but these elements are not limited by the above-mentioned terms. The terminology described above is only used for the purpose of distinguishing one component from another.

In this specification, terms such as 'comprise' or 'having' are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded. It is understood that when a component is referred to as being 'connected' or 'connected' to another component, it may be directly connected or connected to the other component, but other components may exist in the middle. It should be. On the other hand, when a component is referred to as being 'directly connected' or 'directly connected' to another component, it should be understood that no other component exists in the middle.

In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be abbreviated or omitted.

The present invention provides a nutritional composition comprising yogurt, Lactobacillus rhamnosus GG lactic acid bacteria, medicinal wheat extract, chondroitin extract, manganese-containing yeast extract, Boswellia extract, and methylsulfonylmethane (MSM).

Hereinafter, the nutrient composition according to the present invention will be described in detail.

The nutritional composition according to the present invention includes yogurt, Lactobacillus rhamnosus GG lactic acid bacteria, medicinal wheat extract, chondroitin extract, manganese-containing yeast extract, Boswellia extract, and methylsulfonylmethane (MSM).

The nutritional composition according to the present invention combines natural ingredients, buckwheat and yogurt, to exhibit anti-inflammatory effects on companion animals through detoxification of the liver and removal of harmful bacteria in the intestines, and to reduce tear marks, alleviate skin diseases, and exhibit smooth bowel movement, as well as exhibit a bitter taste. Because of this, it combines the weak buckwheat ingredient, which is difficult to pay, with yogurt, so it has excellent palatability.

In addition, lactobacillus rhamnosus GG (Lactobacillus rhamnosus GG; LGG;) Lactobacillus content is high by freeze-drying lactic acid bacteria through low-temperature mixing without adding a coagulant and preparing them as powder, including lactic acid bacteria.

Furthermore, chondroitin, boswellia, manganese-containing yeast and methylsulfonylmethane (MSM) are mixed and provided with yogurt as joint nutrients to solve the problems of companion animals' gallbladder dislocation and lack of palatability of joint nutrients.

The nutritional composition according to the present invention includes yogurt. The yogurt is preferably lactic acid bacteria fermented with Lactobacillus bacteria. In addition, the yogurt is most preferably lactic acid bacteria fermented by mixing raw milk, Lactobacillus bacteria and chitosan oligosaccharide.

The yogurt,

Pasteurizing raw milk by boiling in a water bath at a temperature of 50-60° C. for 20-30 minutes;

High-temperature sterilization of the pasteurized raw milk by heating it in a hot water bath at a temperature of 90-100° C. for 1-5 minutes;

After cooling the high-temperature sterilized raw milk to 20-30 ° C., preparing mixed milk by mixing 3-5 parts by weight of Lactobacillus bacteria and 1-3 parts by weight of chitosan oligosaccharide with respect to 100 parts by weight of raw milk;

Putting the mixed milk in an airtight container and fermenting it at 30-35 ° C. for 32-36 hours to prepare curd; and

It is preferable to use one prepared by including; removing whey from the curd.

In addition, the yogurt,

pasteurizing raw milk by boiling in a water bath at a temperature of 50-60° C. for 24-26 minutes;

High-temperature sterilization of the pasteurized raw milk by boiling in a water bath at a temperature of 95-100 ° C. for 2-4 minutes;

After cooling the high-temperature sterilized raw milk to 20-30 ° C., preparing mixed milk by mixing 4 parts by weight of Lactobacillus bacteria and 2 parts by weight of chitosan oligosaccharide with respect to 100 parts by weight of raw milk;

Putting the mixed milk in an airtight container and fermenting it at 30-35° C. for 33-35 hours to prepare curd; and

It is more preferable to use one prepared by including; removing whey from the curd.

The raw milk may be all mammalian milk (raw milk) or milk products such as cow's milk, goat's milk, horse milk, etc., but is not limited thereto.

The Lactobacillus bacteria may be used at least one species from Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus casei, and the like.

The chitosan oligosaccharide has antibacterial activity against gram-negative bacteria such as Escherichia coli and Salmonella that cause diarrhea, and this is because the cationic amine group of chitosan reacts with the anionic carboxyl group of the cell wall of microorganisms to inhibit the activity of pathogenic microorganisms. Chitosan oligosaccharide also activates T-cells, macrophages, and natural killer cells in the immune system, thereby enhancing the immunity of livestock.

The chitosan oligosaccharide is a partial decomposition product of chitin and chitosan, and is a highly functional physiologically active material that exhibits high water solubility while maintaining the physiological characteristics of chitosan. Chitin and chitosan are polysaccharides that exist in nature and are new functional materials that have recently attracted particular attention. It is a kind of nitrogenous polysaccharide extracted from . It exists widely in nature, but its use is very limited because it is insoluble in water-soluble solvents. On the other hand, chitosan is a natural polymer material (β-poly-D-glucosamine) made by deacetylating chitin, that is, a natural polymeric polysaccharide in which glucosamine is linked with β-1,4. Chitin is heated in sodium hydroxide, etc. It can be obtained by deacetylation treatment, has a wide range of physiological activities, and is widely used because it is water-soluble in weak acidity. However, even if it shows water solubility in weak acidity, in general, chitosan is poorly soluble and highly viscous, so it is difficult to apply it to food because it changes the physical properties of food. It is difficult to expect effects compared to excellent functionality.

Chitosan Oligo Saccharide solves these problems of chitin and chitosan, and shows high solubility in water-soluble solvents while maintaining the physiological characteristics of chitosan, so it is easy to add to food and has excellent body absorption rate. It is attracting attention from the food and pharmaceutical industries as a highly functional physiologically active substance. Chitosan oligosaccharide has the structure of chitosan and has a chemical structure in which 2 to 10 glucosamine hexoses (monosaccharides) are linked.

Since the chitosan oligosaccharide maintains the physiological characteristics of chitosan, it has an immune enhancing action, cell activation action, blood pressure lowering action, cholesterol control action, carcinogen excretion promoting action, radioactive substance excretion action, anemia and liver function improvement like chitosan. It has been reported to exhibit various physiological activities such as action, intestinal regulation and digestion promoting action, uric acid excretion promoting action, antibacterial action, anticancer and antitumor action, calcium absorption promoting action, and blood sugar elevation inhibitory action.

The nutritional composition according to the present invention includes Lactobacillus rhamnosus GG (Lactobacillus rhamnosus GG) lactic acid bacteria.

The Lactobacillus rhamnosus GG has developed protein hairs that adhere to the surface of cells and tissues, thereby increasing adhesion in the small intestine and being well settled in the intestine. Compared to general lactic acid bacteria, it is resistant to stomach acid and has high stability. The LGG lactic acid bacteria increase the number of beneficial bacteria present in the large intestine to help the intestines work smoothly, help prevent constipation, and have the effect of removing toxins remaining in the body. In addition, it can strengthen immunity to prevent various allergies and infectious diseases.

The nutrient composition according to the present invention includes a medicinal buckwheat extract.

The medicinal wheat is known to be effective for gonorrhea, pneumonia, athlete's foot, scales, etc., and in particular, among medicinal wheat ingredients, decanoyl acetaldehyde and quercitrin and iso-quercitrin having a strong diuretic effect have strong antibacterial activity against Escherichia coli, mold, athlete's foot and gonorrhea. As it became known, it has recently been sold as various products such as extract and fermented juice.

The medicinal wheat extract,

Preparing a mixture by adding at least one selected from the group consisting of leaves, branches and stems of medicinal wheat to a mixed solvent in which water and ethanol are mixed in a volume ratio of 4:1;

Preparing an extract by heating the mixture at a temperature of 85-95 ° C and extracting for 10-14 hours; and

It is preferable to use one prepared by including; filtering, concentrating and freeze-drying the extract.

In addition, the medicinal wheat extract,

Preparing a mixture by adding at least one selected from the group consisting of leaves, branches and stems of medicinal wheat to a mixed solvent in which water and ethanol are mixed in a volume ratio of 4:1;

Preparing an extract by heating the mixture at a temperature of 85-95 ° C and extracting for 11-13 hours; and

It is more preferable to use one prepared by including; filtering, concentrating and freeze-drying the extract.

The nutrient composition according to the present invention includes a chondroitin extract.

The chondroitin contains allantoin as a main component, and is composed of glycolic acid and elastin, and has a function of stabilizing (soothing) the skin of companion animals, preventing skin troubles, and It has a function to maintain elasticity.

The chondroitin extract,

Preparing a powder by freeze-drying and pulverizing the growth of edible snails;

preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5;

Preparing an extract by heating the mixture at a temperature of 45-55 ° C and extracting for 34-38 hours; and

It is preferable to use one prepared by including; filtering, concentrating and freeze-drying the extract.

In addition, the chondroitin extract,

Preparing a powder by freeze-drying and pulverizing the growth of edible snails;

preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5;

Preparing an extract by heating the mixture at a temperature of 48-52° C. for 35-37 hours; and

It is more preferable to use one prepared by including; filtering, concentrating and freeze-drying the extract.

The nutritional composition according to the present invention includes manganese-containing yeast extract.

The yeast is a yeast with a high manganese content in the yeast cell, and since the manganese is not removed and maintained inside the cell even after washing, the safety as manganese derived from the cell is high, and hot water treatment is performed to reduce the smell and taste peculiar to yeast It contains manganese in high concentration without impairing the taste.

The manganese-containing yeast can be prepared so that manganese is included in the yeast cells by culturing the yeast by adding manganese to a culture solution, and a commercially available product can be used. Examples of the commercially available products include mineral yeast manganese (Mn), mineral yeast 2 manganese (Mn2), and mineral yeast manganese F (Mn-F).

The yeast may additionally contain a mineral component in addition to manganese, and the mineral component is not particularly limited and may be appropriately selected according to the purpose, and examples thereof include iron, copper, magnesium, zinc, and the like. These mineral components may be included alone in yeast, or may be included in two or more types, and the concentrations included may not be uniformly defined because they vary depending on the purpose, but in general, high concentrations are preferable.

The manganese-containing yeast extract,

Preparing a mixture of yeast containing manganese in an aqueous solution of a divalent carboxylic acid salt;

Preparing an extract by heating the mixture at a temperature of 95-100 ° C and extracting for 20-40 minutes; and

It is preferable to use one prepared by including; filtering, concentrating and freeze-drying the extract.

In addition, the manganese-containing yeast extract,

Preparing a mixture of yeast containing manganese in an aqueous solution of a divalent carboxylic acid salt;

Preparing an extract by heating the mixture at a temperature of 98-100 ° C and extracting for 25-35 minutes; and

It is more preferable to use one prepared by including; filtering, concentrating and freeze-drying the extract.

The divalent carboxylic acid in the aqueous solution of the divalent carboxylic acid salt may be oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, fumaric acid, maleic acid, tartaric acid, oxalic acid, α-ketoglutaric acid, and the like, Preference is given to using succinic acid.

In the aqueous solution of the divalent carboxylate salt, alkali metal salts such as sodium and potassium, alkaline earth metal salts such as magnesium and calcium, etc. may be used, and sodium is preferably used.

The nutrient composition according to the present invention includes Boswellia extract.

Boswellia is a plant belonging to the olive family (Bruseraceae) and comes from the Boswellia serrate tree. The gum resin obtained from the stem or branch of Indian frankincense is mainly used for medicinal purposes. In recent 20-30 years, cases of taking preparations containing Indian frankincense resin or other frankincense plants have been increasing. '. Boswellia's representative pharmacological actions include antiviral action, activity on the immune system, inflammatory bowel disease (Inflammatory Bowel Disease), joint disease, anti-asthma, and anticancer action. In addition, in Donguibogam, frankincense is introduced as a medicinal material to treat skin diseases, and it can be seen that it is widely used in both the East and the West. However, research results related to pain are very lacking, and in particular, there is little evidence of effectiveness in the occurrence and prevention of facial pain.

The boswellia extract,

After drying Boswellia at a temperature of 40-50 ° C. for 12-16 hours, pulverizing to prepare a powder;

Preparing a mixture by mixing the powder with water;

Preparing an extract by heating the mixture at a temperature of 95-100 ° C and extracting for 6-8 hours; and

It is preferable to use one prepared by including; filtering, concentrating and freeze-drying the extract.

In addition, the boswellia extract,

After drying Boswellia at a temperature of 40-50 ° C. for 13-15 hours, pulverizing to prepare a powder;

Preparing a mixture by mixing the powder with water;

Preparing an extract by heating the mixture at a temperature of 98-100 ° C and extracting for 7 hours; and

It is more preferable to use one prepared by including; filtering, concentrating and freeze-drying the extract.

The nutrient composition according to the present invention includes methylsulfonylmethane (MSM).

MSM is an abbreviation for Methyl Sulfonyl Methane, which means organic sulfur components that can be eaten by removing toxicity. MSM, a natural organosulfur compound produced in nature, such as pine trees, is known as a good ingredient for joints and has been certified by the Ministry of Food and Drug Safety as 'helping with joint and cartilage health'. These days, when the weather is getting colder, for those who are more interested in joint health, pharmacist Soo-bin Yoo explained in detail the efficacy of MSM ingredients.

In the body, 'cartilage' not only acts as a buffer to absorb shock, but also plays a role in smoothing the movement of joints. At this time, MSM is an essential component and is essential for joint nutrition.

The first of the main effects of MSM is pain suppression, which blocks the transmission of pain stimuli through nerve fibers and temporarily blocks the pain response in the brain.

The second effect is anti-inflammatory action. MSM acts as an anti-inflammatory in our body by inhibiting factors that mediate inflammation. Pharmacist Soo-Bin Yu explained, “The study confirmed that pain, discomfort, and stiffness in joints improved when MSM was consumed for 12 weeks, and through this, it can be seen that the quality of life is also improved.” When I recommend it, I tell you to try it for 3 months first. It is not an anti-inflammatory drug that can be effective immediately, so the discomfort does not improve right away, but as in the previous study, it can be effective when taken consistently for about 3 months.”

In addition, MSM helps the biosynthesis of glutathione, which acts as an antioxidant in our body, and helps to release toxins and waste products by increasing cell permeability. It also prevents damage to nerve cells and is effective in repairing and treating somatic tissue. In particular, sulfur cannot be synthesized in the body, so it is better to eat it separately.

The nutritional composition according to the present invention contains 100 parts by weight of yogurt, 26-34 parts by weight of Lactobacillus rhamnosus GG lactic acid bacteria, 3-11 parts by weight of wild wheat extract, 8-16 parts by weight of chondroitin extract, 6 parts by weight of manganese-containing yeast extract -14 parts by weight, preferably containing 5-13 parts by weight of Boswellia extract and 23-31 parts by weight of methylsulfonylmethane (MSM), 100 parts by weight of yogurt, Lactobacillus rhamnosus GG (Lactobacillus rhamnosus GG) lactic acid bacteria 28 -32 parts by weight, wild wheat extract 5-9 parts by weight, chondroitin extract 10-14 parts by weight, manganese-containing yeast extract 8-12 parts by weight, Boswellia extract 7-11 parts by weight and methylsulfonylmethane (MSM) 25- It is more preferably containing 29 parts by weight, 100 parts by weight of yogurt, 30 parts by weight of Lactobacillus rhamnosus GG lactic acid bacteria, 7 parts by weight of wild wheat extract, 12 parts by weight of chondroitin extract, 10 parts by weight of manganese-containing yeast extract, Most preferably, it contains 9 parts by weight of Boswellia extract and 27 parts by weight of methylsulfonylmethane (MSM).

In addition, the present invention

Pasteurizing raw milk by boiling in a water bath at a temperature of 50-60° C. for 20-30 minutes; High-temperature sterilization of the pasteurized raw milk by heating it in a hot water bath at a temperature of 90-100° C. for 1-5 minutes; After cooling the high-temperature sterilized raw milk to 20-30 ° C., preparing mixed milk by mixing 3-5 parts by weight of Lactobacillus bacteria and 1-3 parts by weight of chitosan oligosaccharide with respect to 100 parts by weight of raw milk; Putting the mixed milk in an airtight container and fermenting it at 30-35 ° C. for 32-36 hours to prepare curd; Preparing yogurt comprising removing whey from the curd;

Preparing a mixture by adding at least one selected from the group consisting of leaves, branches and stems of medicinal wheat to a mixed solvent in which water and ethanol are mixed in a volume ratio of 4:1; Preparing an extract by heating the mixture at a temperature of 85-95 ° C and extracting for 10-14 hours; Preparing a medicinal wheat extract comprising; and filtering, concentrating and freeze-drying the extract;

Preparing a powder by freeze-drying and pulverizing the growth of edible snails; preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5; Preparing an extract by heating the mixture at a temperature of 45-55 ° C and extracting for 34-38 hours; Preparing a chondroitin extract comprising; filtering, concentrating and freeze-drying the extract;

Preparing a mixture of yeast containing manganese in an aqueous solution of a divalent carboxylic acid salt; Preparing an extract by heating the mixture at a temperature of 95-100 ° C and extracting for 20-40 minutes; Preparing a yeast extract containing manganese; And filtering, concentrating and freeze-drying the extract;

After drying Boswellia at a temperature of 40-50 ° C. for 12-16 hours, pulverizing to prepare a powder; Preparing a mixture by mixing the powder with water; Preparing an extract by heating the mixture at a temperature of 95-100 ° C and extracting for 6-8 hours; Preparing a Boswellia extract comprising; And filtering, concentrating and freeze-drying the extract;

Preparing a yogurt base composition by mixing 100 parts by weight of the yogurt, 26-34 parts by weight of Lactobacillus rhamnosus GG lactic acid bacteria and 3-11 parts by weight of wild wheat extract; Heating and mixing the yogurt base composition at a temperature of 30-40 ° C. for 80-100 minutes; Preparing a yogurt base powder comprising cooling the heated yogurt base composition to a temperature of 10-20 ° C, freeze-drying, and grinding;

Preparing a mixed powder by mixing 8-16 parts by weight of the chondroitin extract, 6-14 parts by weight of manganese-containing yeast extract, 5-13 parts by weight of Boswellia extract, and 23-31 parts by weight of methylsulfonylmethane (MSM); and

It provides a method for producing a nutrient composition comprising the step of mixing 129-145 parts by weight of the yogurt base powder and 42-74 parts by weight of the mixed powder.

At this time, Figure 1 shows a method for producing a nutritional composition in one aspect of the present invention as a flow chart, Figure 2 shows a method for producing a nutritional composition in another aspect of the present invention as a flow chart, and Figure 3 shows one aspect of the present invention. In the method for producing a nutritional composition, the method for preparing yogurt is shown in a flow chart, and in FIG. In one aspect of the present invention, a method for preparing a chondroitin extract in the method for preparing a nutritional composition is shown in a flow chart, and FIG. It was shown in a flow chart, and a method for preparing a Boswellia extract in the method for preparing a nutrient composition in one aspect of the present invention in FIG. 7 is shown in a flow chart.

Hereinafter, the manufacturing method of the nutrient composition according to the present invention will be described in detail for each step with reference to the flow charts of FIGS. 1-6.

First, the method for preparing a nutrient composition according to the present invention includes the steps of pasteurizing raw milk in hot water at a temperature of 50-60 ° C. for 20-30 minutes; High-temperature sterilization of the pasteurized raw milk by heating it in a hot water bath at a temperature of 90-100° C. for 1-5 minutes; After cooling the high-temperature sterilized raw milk to 20-30 ° C., preparing mixed milk by mixing 3-5 parts by weight of Lactobacillus bacteria and 1-3 parts by weight of chitosan oligosaccharide with respect to 100 parts by weight of raw milk; Putting the mixed milk in an airtight container and fermenting it at 30-35 ° C. for 32-36 hours to prepare curd; and removing whey from the curd.

In this step, yogurt is prepared. The yogurt is preferably lactic acid bacteria fermented with Lactobacillus bacteria. In addition, the yogurt is most preferably lactic acid bacteria fermented by mixing raw milk, Lactobacillus bacteria and chitosan oligosaccharide.

The step of preparing the yogurt includes pasteurizing raw milk at a temperature of 50-60 ° C. for 20-30 minutes in a water bath. First, raw milk is pasteurized. More preferably, the raw milk is pasteurized by boiling in a water bath at a temperature of 50-60° C. for 24-26 minutes.

The raw milk may be all mammalian milk (raw milk) or milk products such as cow's milk, goat's milk, horse milk, etc., but is not limited thereto.

The step of preparing the yogurt includes a step of high-temperature sterilization of pasteurized raw milk at a temperature of 90-100 ° C. for 1-5 minutes. The pasteurized raw milk is subjected to secondary treatment by pasteurization. More preferably, the pasteurized raw milk is sterilized by hot water bath at a temperature of 95-100° C. for 2-4 minutes.

In the step of preparing the yogurt, after cooling the high-temperature sterilized raw milk to 20-30 ° C., 3-5 parts by weight of Lactobacillus bacteria and 1-3 parts by weight of chitosan oligosaccharide are mixed with respect to 100 parts by weight of raw milk to prepare mixed milk. It includes manufacturing steps.

The Lactobacillus bacteria may be used at least one species from Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus casei, and the like.

The chitosan oligosaccharide has antibacterial activity against gram-negative bacteria such as Escherichia coli and Salmonella that cause diarrhea, and this is because the cationic amine group of chitosan reacts with the anionic carboxyl group of the cell wall of microorganisms to inhibit the activity of pathogenic microorganisms. Chitosan oligosaccharide also activates T-cells, macrophages, and natural killer cells in the immune system, thereby enhancing the immunity of livestock.

The chitosan oligosaccharide is a partial decomposition product of chitin and chitosan, and is a highly functional physiologically active material that exhibits high water solubility while maintaining the physiological characteristics of chitosan. Chitin and chitosan are polysaccharides that exist in nature and are new functional materials that have recently attracted particular attention. It is a kind of nitrogenous polysaccharide extracted from . It exists widely in nature, but its use is very limited because it is insoluble in water-soluble solvents. On the other hand, chitosan is a natural polymer material (β-poly-D-glucosamine) made by deacetylating chitin, that is, a natural polymeric polysaccharide in which glucosamine is linked with β-1,4. Chitin is heated in sodium hydroxide, etc. It can be obtained by deacetylation treatment, has a wide range of physiological activities, and is widely used because it is water-soluble in weak acidity. However, even if it shows water solubility in weak acidity, in general, chitosan is poorly soluble and highly viscous, so it is difficult to apply it to food because it changes the physical properties of food. It is difficult to expect effects compared to excellent functionality.

Chitosan Oligo Saccharide solves these problems of chitin and chitosan, and shows high solubility in water-soluble solvents while maintaining the physiological characteristics of chitosan, so it is easy to add to food and has excellent body absorption rate. It is attracting attention from the food and pharmaceutical industries as a highly functional physiologically active substance. Chitosan oligosaccharide has the structure of chitosan and has a chemical structure in which 2 to 10 glucosamine hexoses (monosaccharides) are linked.

Since the chitosan oligosaccharide maintains the physiological characteristics of chitosan, it has an immune enhancing action, cell activation action, blood pressure lowering action, cholesterol control action, carcinogen excretion promoting action, radioactive substance excretion action, anemia and liver function improvement like chitosan. It has been reported to exhibit various physiological activities such as action, intestinal regulation and digestion promoting action, uric acid excretion promoting action, antibacterial action, anticancer and antitumor action, calcium absorption promoting action, and blood sugar elevation inhibitory action.

It is more preferable to prepare mixed milk by mixing 4 parts by weight of Lactobacillus bacteria and 2 parts by weight of chitosan oligosaccharide with respect to 100 parts by weight of raw milk after cooling the high-temperature pasteurized raw milk to 20-30 ° C.

The step of preparing the yogurt includes preparing curd by putting the mixed milk in an airtight container and fermenting it at 30-35 ° C. for 32-36 hours. It is more preferable to prepare curd by putting the mixed milk in an airtight container and fermenting it at 30-35° C. for 33-35 hours.

Preparing the yogurt includes removing whey from the curd. Whey is removed from the curd to finally produce yogurt.

Next, in the method for producing a nutrient composition according to the present invention, a mixture is prepared by adding at least one selected from the group consisting of leaves, branches and stems of medicinal wheat to a mixed solvent in which water and ethanol are mixed in a volume ratio of 4:1. doing; Preparing an extract by heating the mixture at a temperature of 85-95 ° C and extracting for 10-14 hours; And filtering, concentrating and freeze-drying the extract; including the step of preparing a medicinal wheat extract containing.

In the above step, an extract of medicinal wheat is prepared.

The medicinal wheat is known to be effective for gonorrhea, pneumonia, athlete's foot, scales, etc., and in particular, among medicinal wheat ingredients, decanoyl acetaldehyde and quercitrin and iso-quercitrin having a strong diuretic effect have strong antibacterial activity against Escherichia coli, mold, athlete's foot and gonorrhea. As it became known, it has recently been sold as various products such as extract and fermented juice.

The step of preparing the medicinal wheat extract includes preparing a mixture by adding at least one selected from the group consisting of leaves, branches and stems of medicinal wheat to a mixed solvent in which water and ethanol are mixed in a volume ratio of 4: 1. do.

The step of preparing the medicinal buckwheat extract includes preparing an extract by heating the mixture at a temperature of 85-95 ° C and extracting for 10-14 hours. It is more preferable to prepare an extract by heating the mixture at a temperature of 85-95° C. and extracting for 11-13 hours.

Preparing the medicinal buckwheat extract includes filtering, concentrating and freeze-drying the extract.

Next, the method for producing a nutrient composition according to the present invention includes the steps of freeze-drying the growth of edible snails and preparing powder by grinding them; preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5; Preparing an extract by heating the mixture at a temperature of 45-55 ° C and extracting for 34-38 hours; and preparing a chondroitin extract comprising; filtering, concentrating, and freeze-drying the extract.

In this step, a chondroitin extract is prepared.

The chondroitin contains allantoin as a main component, and is composed of glycolic acid and elastin, and has a function of stabilizing (soothing) the skin of companion animals, preventing skin troubles, and It has a function to maintain elasticity.

The step of preparing the chondroitin extract includes preparing a powder by freeze-drying and pulverizing the growth of edible snails. To prepare the chondroitin extract, freeze-dried powder is prepared using the growth of edible snails.

Preparing the chondroitin extract includes preparing a mixture by adding the powder to a sodium acetate solution having a pH of 4-5. A freeze-dried powder is prepared using the growth of the edible snail, and a mixture is prepared by adding the prepared powder to a sodium acetate solution, and then extraction is started.

The step of preparing the chondroitin extract includes preparing an extract by heating the mixture at a temperature of 45-55° C. and extracting for 34-38 hours. It is more preferable to prepare an extract by heating the mixture at a temperature of 48-52° C. and extracting for 35-37 hours.

Preparing the chondroitin extract includes filtering, concentrating, and freeze-drying the extract.

Next, the method for preparing a nutrient composition according to the present invention includes preparing a mixture of yeast containing manganese in an aqueous solution of a divalent carboxylate; Preparing an extract by heating the mixture at a temperature of 95-100 ° C and extracting for 20-40 minutes; and filtering, concentrating and freeze-drying the extract; preparing a yeast extract containing manganese.

In this step, a manganese-containing yeast extract is prepared.

The yeast is a yeast with a high manganese content in the yeast cell, and since the manganese is not removed and maintained inside the cell even after washing, the safety as manganese derived from the cell is high, and hot water treatment is performed to reduce the smell and taste peculiar to yeast It contains manganese in high concentration without impairing the taste.

The manganese-containing yeast can be prepared so that manganese is included in the yeast cells by culturing the yeast by adding manganese to a culture solution, and a commercially available product can be used. Examples of the commercially available products include mineral yeast manganese (Mn), mineral yeast 2 manganese (Mn2), and mineral yeast manganese F (Mn-F).

The yeast may additionally contain a mineral component in addition to manganese, and the mineral component is not particularly limited and may be appropriately selected according to the purpose, and examples thereof include iron, copper, magnesium, zinc, and the like. These mineral components may be included alone in yeast, or may be included in two or more types, and the concentrations included may not be uniformly defined because they vary depending on the purpose, but in general, high concentrations are preferable.

The step of preparing the manganese-containing yeast extract includes preparing a mixture of yeast containing manganese in an aqueous solution of a divalent carboxylate.

The divalent carboxylic acid in the aqueous solution of the divalent carboxylic acid salt may be oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, fumaric acid, maleic acid, tartaric acid, oxalic acid, α-ketoglutaric acid, and the like, Preference is given to using succinic acid.

In the aqueous solution of the divalent carboxylate salt, alkali metal salts such as sodium and potassium, alkaline earth metal salts such as magnesium and calcium, etc. may be used, and sodium is preferably used.

The step of preparing the manganese-containing yeast extract includes preparing an extract by heating the mixture at a temperature of 95-100° C. and extracting for 20-40 minutes. It is more preferable to prepare an extract by heating the mixture at a temperature of 98-100° C. and extracting for 25-35 minutes.

Preparing the manganese-containing yeast extract includes filtering, concentrating, and freeze-drying the extract.

Next, the method for producing a nutrient composition according to the present invention includes drying Boswellia at a temperature of 40-50 ° C. for 12-16 hours, and then pulverizing to prepare a powder; Preparing a mixture by mixing the powder with water; Preparing an extract by heating the mixture at a temperature of 95-100 ° C and extracting for 6-8 hours; And filtering, concentrating and freeze-drying the extract; including the step of preparing a Boswellia extract containing.

In the above step, Boswellia extract is prepared.

Boswellia is a plant belonging to the olive family (Bruseraceae) and comes from the Boswellia serrate tree. The gum resin obtained from the stem or branch of Indian frankincense is mainly used for medicinal purposes. In recent 20-30 years, cases of taking preparations containing Indian frankincense resin or other frankincense plants have been increasing. '. Boswellia's representative pharmacological actions include antiviral action, activity on the immune system, inflammatory bowel disease (Inflammatory Bowel Disease), joint disease, anti-asthma, and anticancer action. In addition, in Donguibogam, frankincense is introduced as a medicinal material to treat skin diseases, and it can be seen that it is widely used in both the East and the West. However, research results related to pain are very lacking, and in particular, there is little evidence of effectiveness in the occurrence and prevention of facial pain.

The step of preparing the Boswellia extract includes drying the Boswellia at a temperature of 40-50 ° C. for 12-16 hours, and then pulverizing to prepare a powder. It is more preferable to prepare a powder by drying Boswellia at a temperature of 40-50° C. for 13-15 hours and then pulverizing.

The step of preparing the Boswellia extract includes preparing a mixture of the powder mixed with water. The Boswellia extract is extracted using water.

The step of preparing the Boswellia extract includes preparing an extract by heating the mixture at a temperature of 95-100 ° C and extracting for 6-8 hours. It is more preferable to prepare an extract by heating the mixture at a temperature of 98-100° C. and extracting for 7 hours.

Preparing the Boswellia extract includes filtering, concentrating, and freeze-drying the extract.

Next, in the method for preparing a nutritional composition according to the present invention, 100 parts by weight of the yogurt, 26-34 parts by weight of Lactobacillus rhamnosus GG lactic acid bacteria and 3-11 parts by weight of medicinal wheat extract are mixed to prepare a yogurt base composition doing; Heating and mixing the yogurt base composition at a temperature of 30-40 ° C. for 80-100 minutes; and cooling the heated yogurt base composition to a temperature of 10-20° C., freeze-drying, and pulverizing the yogurt base composition.

In the above step, yogurt base powder is prepared using yogurt as a base.

The step of preparing the yogurt base powder is a step of preparing a yogurt base composition by mixing 100 parts by weight of the yogurt, 26-34 parts by weight of Lactobacillus rhamnosus GG lactic acid bacteria and 3-11 parts by weight of weak buckwheat extract include

The Lactobacillus rhamnosus GG has developed protein hairs that adhere to the surface of cells and tissues, thereby increasing adhesion in the small intestine and being well settled in the intestine. Compared to general lactic acid bacteria, it is resistant to stomach acid and has high stability. The LGG lactic acid bacteria increase the number of beneficial bacteria present in the large intestine to help the intestines work smoothly, help prevent constipation, and have the effect of removing toxins remaining in the body. In addition, it can strengthen immunity to prevent various allergies and infectious diseases.

To prepare the yogurt base powder, 100 parts by weight of the yogurt prepared in the previous step, 26-34 parts by weight of Lactobacillus rhamnosus GG lactic acid bacteria, and 3-11 parts by weight of the buckwheat extract prepared in the previous step are mixed to prepare a yogurt base composition . More preferably, a yogurt base composition is prepared by mixing 100 parts by weight of the yogurt prepared in the previous step, 28-32 parts by weight of Lactobacillus rhamnosus GG lactic acid bacteria, and 5-9 parts by weight of the buckwheat extract prepared in the previous step. Most preferably, a yogurt base composition is prepared by mixing 100 parts by weight of the yogurt prepared in the previous step, 30 parts by weight of Lactobacillus rhamnosus GG lactic acid bacteria, and 7 parts by weight of the buckwheat extract prepared in the previous step.

Preparing the yogurt base powder includes heating and mixing the yogurt base composition at a temperature of 30-40° C. for 80-100 minutes. Preferably, the yogurt base composition is heated and mixed at a temperature of 34-36° C. for 85-95 minutes. Lactic acid bacteria are preserved by blending and mixing the yogurt base composition at a low temperature as described above.

The step of preparing the yogurt base powder includes cooling the heated yogurt base composition to a temperature of 10-20 ° C, followed by freeze-drying and grinding.

After cooling the heated yogurt base composition to a temperature of 10-20 ° C, it is rapidly frozen at a temperature of -40-50 ° C, freeze-dried, and then pulverized to prepare a powder form.

Next, the method for preparing the nutrient composition according to the present invention includes 8-16 parts by weight of the chondroitin extract, 6-14 parts by weight of manganese-containing yeast extract, 5-13 parts by weight of Boswellia extract, and 23 parts by weight of methylsulfonylmethane (MSM). - mixing 31 parts by weight to prepare a mixed powder.

In the above step, a mixed powder is prepared by mixing the chondroitin extract prepared in the previous step, the manganese-containing yeast extract prepared in the previous step, the Boswellia extract prepared in the previous step, and methylsulfonylmethane (MSM).

More preferably, 10-14 parts by weight of the chondroitin extract prepared in the previous step, 8-12 parts by weight of the manganese-containing yeast extract prepared in the previous step, 7-11 parts by weight of the Boswellia extract prepared in the previous step, and methylsul 25-29 parts by weight of phonylmethane (MSM) are mixed.

Most preferably, 12 parts by weight of the chondroitin extract prepared in the previous step, 10 parts by weight of the manganese-containing yeast extract prepared in the previous step, 9 parts by weight of the Boswellia extract prepared in the previous step, and 27 parts by weight of methylsulfonylmethane (MSM) Mix by weight.

Next, the method for preparing the nutrient composition according to the present invention includes mixing 129-145 parts by weight of the yogurt base powder and 42-74 parts by weight of the mixed powder.

Finally, a nutritional composition is prepared by mixing the yogurt base powder and the mixed powder.

The nutrient composition preferably includes 129-145 parts by weight of the yogurt base powder and 42-74 parts by weight of the mixed powder, and more preferably contains 133-141 parts by weight of the yogurt base powder and 46-70 parts by weight of the mixed powder, , It is preferable to include 135-139 parts by weight of the yogurt base powder and 48-68 parts by weight of the mixed powder, and most preferably include 137 parts by weight of the yogurt base powder and 58 parts by weight of the mixed powder.

The nutritional composition is 100 parts by weight of yogurt, 26-34 parts by weight of Lactobacillus rhamnosus GG lactic acid bacteria, 3-11 parts by weight of wild wheat extract, 8-16 parts by weight of chondroitin extract, 6-14 parts by weight of manganese-containing yeast extract Part, preferably containing 5-13 parts by weight of Boswellia extract and 23-31 parts by weight of methylsulfonylmethane (MSM), 100 parts by weight of yogurt, 28-32 parts by weight of Lactobacillus rhamnosus GG lactic acid bacteria buckwheat extract 5-9 parts by weight, chondroitin extract 10-14 parts by weight, manganese-containing yeast extract 8-12 parts by weight, Boswellia extract 7-11 parts by weight and methylsulfonylmethane (MSM) 25-29 parts by weight It is more preferable to include, 100 parts by weight of yogurt, 30 parts by weight of Lactobacillus rhamnosus GG lactic acid bacteria, 7 parts by weight of medicinal wheat extract, 12 parts by weight of chondroitin extract, 10 parts by weight of manganese-containing yeast extract, Boswellia Most preferably, it contains 9 parts by weight of extract and 27 parts by weight of methylsulfonylmethane (MSM).

In addition, the method for preparing the nutrient composition preferably includes mixing 129-145 parts by weight of the yogurt base powder and 42-74 parts by weight of the mixed powder, and 6-14 parts by weight of Manuka honey, and grinding them. .

It is most preferable to prepare a nutritional composition by further mixing the yogurt base powder prepared above and Manuka honey together with the mixed powder prepared above, and pulverizing it.

Manuka honey or manuka honey is a natural honey made by bees that collect nectar from the manuka shrub (Leptospermum scoparium), which grows throughout New Zealand. The species is also found in Australia, where the honey is known by different names such as Jellybush honey. It contains an active ingredient that exhibits stability even in the presence of heat, light, gastric juice, enzymes and the like. Manuka honey has been reported to inhibit the growth of Staphylococcus aureus, Helicobacter pylori and Escherichia coli.

The antimicrobial component(s) present in Manuka honey is difficult to identify and is referred to as the "Unique Manuka Factor" or non-peroxide activity (NPA). This is the anti-bacterial activity present in Manuka honey in addition to the unstable anti-bacterial activity reported in all honeys believed to be due to hydrogen peroxide. Recently, it has been reported that methylglyoxal is the predominant Manuka-specific antibacterial component.

It can be prepared by including Manuka honey containing the antibacterial component as described above and ingested to prevent or treat duodenal ulcer, peptic ulcer, digestive cancer, etc. caused by Helicobacter pylori.

The nutritional composition according to the present invention contains 100 parts by weight of yogurt, 26-34 parts by weight of Lactobacillus rhamnosus GG lactic acid bacteria, 3-11 parts by weight of wild wheat extract, 8-16 parts by weight of chondroitin extract, 6 parts by weight of manganese-containing yeast extract -14 parts by weight, preferably containing 5-13 parts by weight of Boswellia extract and 23-31 parts by weight of methylsulfonylmethane (MSM), 100 parts by weight of yogurt, Lactobacillus rhamnosus GG (Lactobacillus rhamnosus GG) lactic acid bacteria 28 -32 parts by weight, wild wheat extract 5-9 parts by weight, chondroitin extract 10-14 parts by weight, manganese-containing yeast extract 8-12 parts by weight, Boswellia extract 7-11 parts by weight and methylsulfonylmethane (MSM) 25- It is more preferably containing 29 parts by weight, 100 parts by weight of yogurt, 30 parts by weight of Lactobacillus rhamnosus GG lactic acid bacteria, 7 parts by weight of wild wheat extract, 12 parts by weight of chondroitin extract, 10 parts by weight of manganese-containing yeast extract, Most preferably, it contains 9 parts by weight of Boswellia extract and 27 parts by weight of methylsulfonylmethane (MSM).

The nutritional composition according to the present invention includes yogurt. The yogurt is preferably lactic acid bacteria fermented with Lactobacillus bacteria. In addition, the yogurt is most preferably lactic acid bacteria fermented by mixing raw milk, Lactobacillus bacteria and chitosan oligosaccharide.

The yogurt,

Pasteurizing raw milk by boiling in a water bath at a temperature of 50-60° C. for 20-30 minutes;

High-temperature sterilization of the pasteurized raw milk by heating it in a hot water bath at a temperature of 90-100° C. for 1-5 minutes;

After cooling the high-temperature sterilized raw milk to 20-30 ° C., preparing mixed milk by mixing 3-5 parts by weight of Lactobacillus bacteria and 1-3 parts by weight of chitosan oligosaccharide with respect to 100 parts by weight of raw milk;

Putting the mixed milk in an airtight container and fermenting it at 30-35 ° C. for 32-36 hours to prepare curd; and

It is preferable to use one prepared by including; removing whey from the curd.

In addition, the yogurt,

pasteurizing raw milk by boiling in a water bath at a temperature of 50-60° C. for 24-26 minutes;

High-temperature sterilization of the pasteurized raw milk by boiling in a water bath at a temperature of 95-100 ° C. for 2-4 minutes;

After cooling the high-temperature sterilized raw milk to 20-30 ° C., preparing mixed milk by mixing 4 parts by weight of Lactobacillus bacteria and 2 parts by weight of chitosan oligosaccharide with respect to 100 parts by weight of raw milk;

Putting the mixed milk in an airtight container and fermenting it at 30-35° C. for 33-35 hours to prepare curd; and

It is more preferable to use one prepared by including; removing whey from the curd.

The raw milk may be all mammalian milk (raw milk) or milk products such as cow's milk, goat's milk, horse milk, etc., but is not limited thereto.

The Lactobacillus bacteria may be used at least one species from Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus casei, and the like.

The chitosan oligosaccharide has antibacterial activity against gram-negative bacteria such as Escherichia coli and Salmonella that cause diarrhea, and this is because the cationic amine group of chitosan reacts with the anionic carboxyl group of the cell wall of microorganisms to inhibit the activity of pathogenic microorganisms. Chitosan oligosaccharide also activates T-cells, macrophages, and natural killer cells in the immune system, thereby enhancing the immunity of livestock.

The chitosan oligosaccharide is a partial decomposition product of chitin and chitosan, and is a highly functional physiologically active material that exhibits high water solubility while maintaining the physiological characteristics of chitosan. Chitin and chitosan are polysaccharides that exist in nature and are new functional materials that have recently attracted particular attention. It is a kind of nitrogenous polysaccharide extracted from . It exists widely in nature, but its use is very limited because it is insoluble in water-soluble solvents. On the other hand, chitosan is a natural polymer material (β-poly-D-glucosamine) made by deacetylating chitin, that is, a natural polymeric polysaccharide in which glucosamine is linked with β-1,4. Chitin is heated in sodium hydroxide, etc. It can be obtained by deacetylation treatment, has a wide range of physiological activities, and is widely used because it is water-soluble in weak acidity. However, even if it shows water solubility in weak acidity, in general, chitosan is poorly soluble and highly viscous, so it is difficult to apply it to food because it changes the physical properties of food. It is difficult to expect effects compared to excellent functionality.

Chitosan Oligo Saccharide solves these problems of chitin and chitosan, and shows high solubility in water-soluble solvents while maintaining the physiological characteristics of chitosan, so it is easy to add to food and has excellent body absorption rate. It is attracting attention from the food and pharmaceutical industries as a highly functional physiologically active substance. Chitosan oligosaccharide has the structure of chitosan and has a chemical structure in which 2 to 10 glucosamine hexoses (monosaccharides) are linked.

Since the chitosan oligosaccharide maintains the physiological characteristics of chitosan, it has an immune enhancing action, cell activation action, blood pressure lowering action, cholesterol control action, carcinogen excretion promoting action, radioactive substance excretion action, anemia and liver function improvement like chitosan. It has been reported to exhibit various physiological activities such as action, intestinal regulation and digestion promoting action, uric acid excretion promoting action, antibacterial action, anticancer and antitumor action, calcium absorption promoting action, and blood sugar elevation inhibitory action.

The nutritional composition according to the present invention includes Lactobacillus rhamnosus GG (Lactobacillus rhamnosus GG) lactic acid bacteria.

The Lactobacillus rhamnosus GG has developed protein hairs that adhere to the surface of cells and tissues, thereby increasing adhesion in the small intestine and being well settled in the intestine. Compared to general lactic acid bacteria, it is resistant to stomach acid and has high stability. The LGG lactic acid bacteria increase the number of beneficial bacteria present in the large intestine to help the intestines work smoothly, help prevent constipation, and have the effect of removing toxins remaining in the body. In addition, it can strengthen immunity to prevent various allergies and infectious diseases.

The nutrient composition according to the present invention includes a medicinal buckwheat extract.

The medicinal wheat is known to be effective for gonorrhea, pneumonia, athlete's foot, scales, etc., and in particular, among medicinal wheat ingredients, decanoyl acetaldehyde and quercitrin and iso-quercitrin having a strong diuretic effect have strong antibacterial activity against Escherichia coli, mold, athlete's foot and gonorrhea. As it became known, it has recently been sold as various products such as extract and fermented juice.

The medicinal wheat extract,

Preparing a mixture by adding at least one selected from the group consisting of leaves, branches and stems of medicinal wheat to a mixed solvent in which water and ethanol are mixed in a volume ratio of 4:1;

Preparing an extract by heating the mixture at a temperature of 85-95 ° C and extracting for 10-14 hours; and

It is preferable to use one prepared by including; filtering, concentrating and freeze-drying the extract.

In addition, the medicinal wheat extract,

Preparing a mixture by adding at least one selected from the group consisting of leaves, branches and stems of medicinal wheat to a mixed solvent in which water and ethanol are mixed in a volume ratio of 4:1;

Preparing an extract by heating the mixture at a temperature of 85-95 ° C and extracting for 11-13 hours; and

It is more preferable to use one prepared by including; filtering, concentrating and freeze-drying the extract.

The nutrient composition according to the present invention includes a chondroitin extract.

The chondroitin contains allantoin as a main component, and is composed of glycolic acid and elastin, and has a function of stabilizing (soothing) the skin of companion animals, preventing skin troubles, and It has a function to maintain elasticity.

The chondroitin extract,

Preparing a powder by freeze-drying and pulverizing the growth of edible snails;

preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5;

Preparing an extract by heating the mixture at a temperature of 45-55 ° C and extracting for 34-38 hours; and

It is preferable to use one prepared by including; filtering, concentrating and freeze-drying the extract.

In addition, the chondroitin extract,

Preparing a powder by freeze-drying and pulverizing the growth of edible snails;

preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5;

Preparing an extract by heating the mixture at a temperature of 48-52° C. for 35-37 hours; and

It is more preferable to use one prepared by including; filtering, concentrating and freeze-drying the extract.

The nutritional composition according to the present invention includes manganese-containing yeast extract.

The yeast is a yeast with a high manganese content in the yeast cell, and since the manganese is not removed and maintained inside the cell even after washing, the safety as manganese derived from the cell is high, and hot water treatment is performed to reduce the smell and taste peculiar to yeast It contains manganese in high concentration without impairing the taste.

The manganese-containing yeast can be prepared so that manganese is included in the yeast cells by culturing the yeast by adding manganese to a culture solution, and a commercially available product can be used. Examples of the commercially available products include mineral yeast manganese (Mn), mineral yeast 2 manganese (Mn2), and mineral yeast manganese F (Mn-F).

The yeast may additionally contain a mineral component in addition to manganese, and the mineral component is not particularly limited and may be appropriately selected according to the purpose, and examples thereof include iron, copper, magnesium, zinc, and the like. These mineral components may be included alone in yeast, or may be included in two or more types, and the concentrations included may not be uniformly defined because they vary depending on the purpose, but in general, high concentrations are preferable.

The manganese-containing yeast extract,

Preparing a mixture of yeast containing manganese in an aqueous solution of a divalent carboxylic acid salt;

Preparing an extract by heating the mixture at a temperature of 95-100 ° C and extracting for 20-40 minutes; and

It is preferable to use one prepared by including; filtering, concentrating and freeze-drying the extract.

In addition, the manganese-containing yeast extract,

Preparing a mixture of yeast containing manganese in an aqueous solution of a divalent carboxylic acid salt;

Preparing an extract by heating the mixture at a temperature of 98-100 ° C and extracting for 25-35 minutes; and

It is more preferable to use one prepared by including; filtering, concentrating and freeze-drying the extract.

The divalent carboxylic acid in the aqueous solution of the divalent carboxylic acid salt may be oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, fumaric acid, maleic acid, tartaric acid, oxalic acid, α-ketoglutaric acid, and the like, Preference is given to using succinic acid.

In the aqueous solution of the divalent carboxylate salt, alkali metal salts such as sodium and potassium, alkaline earth metal salts such as magnesium and calcium, etc. may be used, and sodium is preferably used.

The nutrient composition according to the present invention includes Boswellia extract.

Boswellia is a plant belonging to the olive family (Bruseraceae) and comes from the Boswellia serrate tree. The gum resin obtained from the stem or branch of Indian frankincense is mainly used for medicinal purposes. In recent 20-30 years, cases of taking preparations containing Indian frankincense resin or other frankincense plants have been increasing. '. Boswellia's representative pharmacological actions include antiviral action, activity on the immune system, inflammatory bowel disease (Inflammatory Bowel Disease), joint disease, anti-asthma, and anticancer action. In addition, in Donguibogam, frankincense is introduced as a medicinal material to treat skin diseases, and it can be seen that it is widely used in both the East and the West. However, research results related to pain are very lacking, and in particular, there is little evidence of effectiveness in the occurrence and prevention of facial pain.

The boswellia extract,

After drying Boswellia at a temperature of 40-50 ° C. for 12-16 hours, pulverizing to prepare a powder;

Preparing a mixture by mixing the powder with water;

Preparing an extract by heating the mixture at a temperature of 95-100 ° C and extracting for 6-8 hours; and

It is preferable to use one prepared by including; filtering, concentrating and freeze-drying the extract.

In addition, the boswellia extract,

After drying Boswellia at a temperature of 40-50 ° C. for 13-15 hours, pulverizing to prepare a powder;

Preparing a mixture by mixing the powder with water;

Preparing an extract by heating the mixture at a temperature of 98-100 ° C and extracting for 7 hours; and

It is more preferable to use one prepared by including; filtering, concentrating and freeze-drying the extract.

The nutrient composition according to the present invention includes methylsulfonylmethane (MSM).

MSM is an abbreviation for Methyl Sulfonyl Methane, which means organic sulfur components that can be eaten by removing toxicity. MSM, a natural organosulfur compound produced in nature, such as pine trees, is known as a good ingredient for joints and has been certified by the Ministry of Food and Drug Safety as 'helping with joint and cartilage health'. These days, when the weather is getting colder, for those who are more interested in joint health, pharmacist Soo-bin Yoo explained in detail the efficacy of MSM ingredients.

In the body, 'cartilage' not only acts as a buffer to absorb shock, but also plays a role in smoothing the movement of joints. At this time, MSM is an essential component and is essential for joint nutrition.

The first of the main effects of MSM is pain suppression, which blocks the transmission of pain stimuli through nerve fibers and temporarily blocks the pain response in the brain.

The second effect is anti-inflammatory action. MSM acts as an anti-inflammatory in our body by inhibiting factors that mediate inflammation. Pharmacist Soo-Bin Yu explained, “The study confirmed that pain, discomfort, and stiffness in joints improved when MSM was consumed for 12 weeks, and through this, it can be seen that the quality of life is also improved.” When I recommend it, I tell you to try it for 3 months first. It is not an anti-inflammatory drug that can be effective immediately, so the discomfort does not improve right away, but as in the previous study, it can be effective when taken consistently for about 3 months.”

In addition, MSM helps the biosynthesis of glutathione, which acts as an antioxidant in our body, and helps to release toxins and waste products by increasing cell permeability. It also prevents damage to nerve cells and is effective in repairing and treating somatic tissue. In particular, sulfur cannot be synthesized in the body, so it is better to eat it separately.

The nutritional composition according to the present invention combines natural ingredients, buckwheat and yogurt, to exhibit anti-inflammatory effects on companion animals through detoxification of the liver and removal of harmful bacteria in the intestines, and to reduce tear marks, alleviate skin diseases, and exhibit smooth bowel movement, as well as exhibit a bitter taste. Because of this, it combines the weak buckwheat ingredient, which is difficult to pay, with yogurt, so it has excellent palatability.

In addition, lactobacillus rhamnosus GG (Lactobacillus rhamnosus GG; LGG;) Lactobacillus content is high by freeze-drying lactic acid bacteria through low-temperature mixing without adding a coagulant and preparing them as powder, including lactic acid bacteria.

Furthermore, chondroitin, boswellia, manganese-containing yeast and methylsulfonylmethane (MSM) are mixed and provided with yogurt as joint nutrients to solve the problems of companion animals' gallbladder dislocation and lack of palatability of joint nutrients.

As described above, the present invention has been described with reference to the accompanying drawings, but within the scope that those skilled in the art in the technical field to which the present invention belongs does not deviate from the technical spirit and scope described in the claims of the present invention. In the present invention can be carried out by various modifications or variations. Accordingly, the scope of the present invention should be construed by the claims which are written to include examples of these many variations.

Claims (2)

Pasteurizing raw milk by boiling in a water bath at a temperature of 50-60° C. for 20-30 minutes; High-temperature sterilization of the pasteurized raw milk by heating it in a hot water bath at a temperature of 90-100° C. for 1-5 minutes; After cooling the high-temperature sterilized raw milk to 20-30 ° C., preparing mixed milk by mixing 3-5 parts by weight of Lactobacillus bacteria and 1-3 parts by weight of chitosan oligosaccharide with respect to 100 parts by weight of raw milk; Putting the mixed milk in an airtight container and fermenting it at 30-35 ° C. for 32-36 hours to prepare curd; Preparing yogurt comprising; and removing whey from the curd;
preparing a first mixture by adding at least one selected from the group consisting of leaves, branches and stems of medicinal wheat to a mixed solvent obtained by mixing water and ethanol in a volume ratio of 4:1; preparing a first extract by heating the first mixture at a temperature of 85-95° C. for 10-14 hours; Preparing a medicinal wheat extract comprising; filtering, concentrating and freeze-drying the first extract;
Preparing a powder by freeze-drying and pulverizing the growth of edible snails; preparing a second mixture by adding the powder to a sodium acetate solution of pH 4-5; Preparing a second extract by heating the second mixture at a temperature of 45-55 ° C and extracting for 34-38 hours; Preparing a chondroitin extract comprising; filtering, concentrating and freeze-drying the second extract;
preparing a third mixture in which yeast containing manganese is mixed with an aqueous solution of a divalent carboxylic acid salt; preparing a third extract by heating the third mixture at a temperature of 95-100° C. for 20-40 minutes; Preparing a yeast extract containing manganese; and filtering, concentrating, and freeze-drying the third extract;
After drying Boswellia at a temperature of 40-50 ° C. for 12-16 hours, pulverizing to prepare a powder; Preparing a fourth mixture by mixing the powder with water; Preparing a fourth extract by heating the fourth mixture at a temperature of 95-100 ° C and extracting for 6-8 hours; Preparing a Boswellia extract comprising; and filtering, concentrating and freeze-drying the fourth extract;
Preparing a yogurt base composition by mixing 100 parts by weight of the yogurt, 26-34 parts by weight of Lactobacillus rhamnosus GG lactic acid bacteria and 3-11 parts by weight of the medicinal wheat extract; Heating and mixing the yogurt base composition at a temperature of 30-40 ° C. for 80-100 minutes; Preparing a yogurt base powder comprising cooling the heated yogurt base composition to a temperature of 10-20 ° C, freeze-drying, and grinding;
Mixing 8-16 parts by weight of the chondroitin extract, 6-14 parts by weight of the manganese-containing yeast extract, 5-13 parts by weight of the Boswellia extract and 23-31 parts by weight of methylsulfonylmethane (MSM) to prepare a mixed powder step; and
Mixing 129-145 parts by weight of the yogurt base powder and 42-74 parts by weight of the mixed powder; Method for producing a nutritional composition comprising. According to claim 1,
The nutrient composition is prepared by mixing 137 parts by weight of yogurt base powder and 58 parts by weight of mixed powder.