KR102633729B1 - Composition for diet to improve constipation and intestinal function - Google Patents

Abstract

The present invention relates to a composition for dieting for constipation and improving intestinal function.
A diet composition for improving constipation and intestinal function according to an embodiment of the technical idea of the present invention includes psyllium husk powder, polydextrose, sterilized rice bran powder, inulin powder, seaweed powder, kelp powder, dried yeast, fructooligosaccharide, and lactulose. Contains powder, lactic acid bacteria powder, acorn powder, vitamin mixture, guarana extract powder, garlic powder, pork potato, aloe arborescent, chicory, mixed lactic acid bacteria, cheonggukjang, fermented rice bran powder, and mugwort.
Dietary compositions for improving constipation and intestinal function according to various embodiments of the technical idea of the present invention according to the above-described structure are made by using compositions rich in dietary fiber and various trace elements such as psyllium husk powder, sterilized rice bran powder, and inulin powder. It is effective in dieting by helping the proliferation of beneficial bacteria in the large intestine, facilitating intestinal metabolic activity, inducing bowel movements, and providing a feeling of fullness.

Description

Diet composition for improving constipation and intestinal function {COMPOSITION FOR DIET TO IMPROVE CONSTIPATION AND INTESTINAL FUNCTION}

The present invention relates to a diet composition for improving constipation and intestinal function, and more specifically, to help the proliferation of beneficial bacteria in the large intestine by using a composition rich in dietary fiber and various trace elements such as psyllium husk powder, sterilized rice bran powder, and inulin powder. This relates to a diet composition for improving constipation and intestinal function, which is effective in dieting by facilitating intestinal metabolic activity, inducing defecation, and providing a feeling of fullness.

In modern times, nutrients such as protein and fat cannot be digested and absorbed in the stomach and intestines due to various causes such as excessive intake of high-calorie nutritious foods, excessive drinking, stress, and diseases of the stomach or small intestine, and the nutrients that cannot be digested and absorbed are stored in the digestive system. It is pushed to the large intestine, which is located at the end, and is corrupted by harmful bacteria in the large intestine, generating toxins such as hydrogen sulfide, ammonia, phenol, indole, histamine, and amine in the large intestine.

Among these, hydrogen sulfide gas is water-soluble, so it dissolves into the blood and becomes sulfate. It puts a strain on the liver to detoxify this sulfate, causing fatigue and headaches, and the gas that seeps into the blood and cannot be detoxified by the liver causes inflammation of the intestinal wall. do. This inflammation disrupts immune function, ultimately making the human body vulnerable to disease.

In this way, harmful gases produced in the large intestine are detoxified in the liver, but if the liver is not healthy or the generation of harmful gases is excessive, the harmful gases that cannot be detoxified deteriorate the functions of the entire body and metabolism is not carried out properly, leading to ulcerative colitis and Crohn's. It is easy to be exposed to diseases such as disease, dermatomyositis, and kidney disease.

In addition, the Korea Research Institute of Medicine announced that if beneficial bacteria in the intestines are not activated, serotonin synthesis and metabolism cannot occur, which increases the stress index and causes mental diseases such as depression and anger control disorder. In addition, it has been revealed that harmful intestinal bacteria cause diarrhea, abdominal pain, constipation, and toxic gases, causing inflammation, disrupting immune function, and worsening arteriosclerosis.

Recently, due to the westernization of eating habits, the consumption of high-calorie foods such as meat and instant foods containing high fat and high protein has increased, and as lack of exercise and accumulation of stress have become more frequent, intestinal function is deteriorating and the number of patients with constipation is increasing.

Constipation refers to a symptom in which bowel movements do not occur normally. Compared to when the stool is healthy, the stool becomes hard and dry, and the frequency and amount of stool are reduced, causing discomfort or physiological disorders. Constipation can usually be diagnosed when the number of bowel movements is less than 2 times a week or the amount of bowel movements per day is less than 30g. In case of constipation, not only is the abdomen always in a distended state, but toxins from stool that cannot be excreted are absorbed into the intestines and into the blood, which accelerates skin aging and causes headaches, acne, skin rashes, etc., and in severe cases, damage to the teeth during defecation. This can cause hemorrhoids, such as prolapse of hemorrhoids. In addition, constipation is a cause of various serious secondary diseases such as bad breath, colon diseases such as colon cancer, arteriosclerosis, high blood pressure, stroke, and immunodeficiency, so active prevention and treatment is necessary.

Accordingly, to date, various medicines and functional foods for activating intestinal function and improving constipation have been sold, but the effects are temporary and cause various side effects depending on the type. For example, when using stimulant medications containing anthraquinone derivatives such as senna and rhubarb as herbal laxatives, there are side effects such as abdominal pain and diarrhea, and problems with taking them during pregnancy or continuing their use have been pointed out. In addition, in the case of various functional foods, including kelp, yacon, trifolium peach, cauliflower tea, Donggyuja tea, aloe, seaweed, etc., most of them have not been scientifically proven to be effective, so they do not solve the fundamental problem of improving constipation. Reliability is declining.

Accordingly, the present inventors focused on research to develop a composition that can prevent or improve constipation by activating intestinal function. As a result, by using compositions rich in dietary fiber and various trace elements, such as psyllium husk powder, rice bran powder, and inulin powder, , the present invention was completed by confirming that it had an excellent effect on activating intestinal function and improving constipation.

Domestic registered patent No. 10-2513975 (registered on March 21, 2023) Domestic registered patent No. 10-2379524 (registered on March 23, 2022) Domestic registered patent No. 10-2411634 (registered on June 16, 2022)

The problem to be solved by the present invention is to use compositions rich in dietary fiber and various trace elements, such as psyllium husk powder, sterilized rice bran powder, and inulin powder, to help the proliferation of beneficial bacteria in the large intestine, to facilitate intestinal metabolic activity, to induce defecation, and to induce satiety. The aim is to provide a diet composition for improving constipation and intestinal function that is effective in dieting.

The various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

In one embodiment of the technical idea of the present invention, a diet composition for improving constipation and intestinal function is disclosed.

The diet composition for improving constipation and intestinal function includes psyllium husk powder, polydextrose, sterilized rice bran powder, inulin powder, seaweed powder, kelp powder, dried yeast, fructooligosaccharide, lactulose powder, lactic acid bacteria powder, acorn powder, and vitamin mix. The preparation includes guarana extract powder, garlic powder, pork potato, aloe arborescens, chicory, mixed lactic acid bacteria, cheonggukjang, fermented rice bran powder, and mugwort.

Specific details of other embodiments are included in the detailed description.

Dietary compositions for improving constipation and intestinal function according to various embodiments of the technical idea of the present invention promote the growth of beneficial bacteria in the large intestine using compositions rich in dietary fiber and various trace elements such as psyllium husk powder, sterilized rice bran powder, and inulin powder. It is effective in dieting by helping with intestinal metabolism, inducing bowel movements and giving a feeling of fullness.

It will be fully understood that embodiments of the technical idea of the present invention can provide various effects that are not specifically mentioned.

Figure 1 is a photograph showing an example of a pill-shaped product manufactured using a diet composition for improving constipation and intestinal function according to an embodiment of the technical idea of the present invention.

The advantages and features of the present invention, and methods for achieving them, will become clear with reference to the embodiments described in detail below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure will be thorough and complete and so that the spirit of the invention can be sufficiently conveyed to those skilled in the art.

The terms used in this application are only used to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly dictates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and should not be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present application. No.

Hereinafter, with reference to the attached drawings, a diet composition for improving constipation and intestinal function according to an embodiment of the technical idea of the present invention will be described in detail with preferred embodiments.

Figure 1 is a photograph showing an example of a pill-shaped product manufactured using a diet composition for improving constipation and intestinal function according to an embodiment of the technical idea of the present invention.

Referring to Figure 1, a diet composition for improving constipation and intestinal function according to an embodiment of the technical idea of the present invention includes psyllium husk powder, polydextrose, sterilized rice bran powder, inulin powder, seaweed powder, kelp powder, dried yeast, and pr. Contains lacto-oligosaccharide, lactulose powder, lactic acid bacteria powder, acorn powder, vitamin mixture, guarana extract powder, garlic powder, pork potato, aloe arborescens, chicory, mixed lactic acid bacteria, cheonggukjang, fermented rice bran powder, and mugwort.

Specifically, a diet composition for improving constipation and intestinal function according to an embodiment of the technical idea of the present invention includes 45 to 55 parts by weight of the psyllium husk powder, 9 to 16 parts by weight of polydextrose, 2 to 6 parts by weight of sterilized rice bran powder, 1 to 3 parts by weight of inulin powder, 2 to 6 parts by weight of seaweed powder, 1 to 4 parts by weight of kelp powder, 1 to 3 parts by weight of dry yeast, 1 to 4 parts by weight of fructooligosaccharide, 2 to 5 parts by weight of lactulose powder, 0.5 to 1 part by weight of lactic acid bacteria powder, 1 to 5 parts by weight of acorn powder, 0.5 to 2 parts by weight of vitamin mixture, 0.001 to 0.01 parts by weight of guarana extract powder, 1 to 3 parts by weight of garlic powder, 1 to 5 parts by weight of pork potato, It contains 1 to 3 parts by weight of aloe arborescens, 1 to 3 parts by weight of chicory, 0.5 to 3 parts by weight of mixed lactic acid bacteria, 1 to 3 parts by weight of cheonggukjang, 1 to 3 parts by weight of fermented rice bran powder, and 0.5 to 2.5 parts by weight of mugwort. You can.

The psyllium husk powder can be manufactured by pulverizing psyllium husk and powdering it. Psyllium husk is rich in insoluble dietary fiber, so it is not digested in the human digestive system and goes to the large intestine, so it becomes food for beneficial bacteria in the large intestine. Proliferation of beneficial bacteria improves the intestinal environment and promotes peristalsis of the large intestine. The dietary fiber in psyllium husk increases in volume by up to 40 times when it absorbs moisture, forming porous fibers, which increases the volume and moisture content of stool. This can cause hard stools due to low moisture in the stool, or hemorrhoids or bowel movements due to this. It is effective in improving anal pain caused by vaginal discharge.

The polydextrose produces a low calorie content of 1 kcal per gram, is safe in terms of toxicity and carcinogenicity, and has the advantage of being a dietary fiber. It has been approved as a low-calorie functional food material by the U.S. FDA (Food and Drug Administration) and is being used worldwide. Natural water-soluble dietary fiber, such as pectin from fruits and alginic acid from seaweed, becomes sticky and slippery when dissolved in water, making it difficult to drink. However, polydextrose has relatively no viscosity even when dissolved in water, so it can be used as a drink. In addition, it is almost tasteless and odorless, and because it is easily soluble in water, it is easy to process and can be added to numerous foods. It is also used as an extender, moisturizer, stabilizer, and thickener.

In addition, the polydextrose has all the effective effects of soluble dietary fiber, such as lowering blood cholesterol and blood sugar levels and excreting carcinogens out of the body, preventing adult diseases such as hyperlipidemia, diabetes, and colon cancer, as well as regulating intestines and preventing obesity. In particular, it increases the volume of stool, reduces transit time, helps to have soft stool, and keeps the pH of stool low.

The sterilized rice bran powder can be manufactured by pulverizing rice bran, pulverizing it, and then sterilizing it. The rice bran is composed of rice germ and bran and has complete nutrients and metabolites for germination. Vitamin B1 (thiamine) in rice bran is a substance involved in glucose metabolism by amylase, a metabolite that decomposes rice, which contains mostly polysaccharide carbohydrates, into glucose, a monosaccharide, an essential nutrient for our body, and vitamin B6 (pyridoxine) is a substance involved in amino acid metabolism of proteins. It is a substance involved in

In particular, GABA and octacosanol are food for Bifidobacterium, an intestinal microorganism. Bifidobacterium is overwhelmingly present in the intestines of breastfed infants and proliferates using oligosaccharides that harmful pathogens cannot use, such as carbon dioxide. It is well known that it does not produce methane gas. In addition, this ingredient has the function of capturing and excreting neutral fat in the intestines, so it acts as a lubricant by applying oil to the stool during defecation, allowing smooth defecation.

The sterilized rice bran powder can be prepared by pulverizing rice bran and pulverizing it, and performing non-heated ultra-high pressure sterilization treatment on the rice bran powder for 1 to 10 minutes at a pressure of 300 to 800 MPa and a temperature of 35 to 39 ° C. By producing sterilized rice bran powder by sterilizing the rice bran powder as described above, it is possible to prevent the useful components of the sterilized rice bran powder from being destroyed due to heat not being applied because heating is not performed.

The inulin powder is a known substance manufactured by pulverizing inulin. Inulin is a type of storage polysaccharide in plants and is widely distributed in the natural world, and is in colloidal form such as tubers of Asteraceae plants such as dahlia, pork potato, and linden root, and roots of chicory. exists as The inulin is easily hydrolyzed by inulin hydrolase (inulase), dilute acid, etc., and is a white solid that, unlike starch, has the physical property of being soluble in hot water. The degree of polymerization of inulin varies depending on the fructose chain length. In the case of plant-derived inulin, the degree of polymerization ranges from about 8 to 60, and the average degree of polymerization is described as about 30.

The inulin is a type of prebiotic that is not decomposed in the stomach and small intestine, but is moved to the large intestine and selectively stimulates the growth of microorganisms in the colon, especially bifidobacterium bifidum , or increases the vitality of microorganisms or the limited number of microorganisms. It is a non-degradable dietary ingredient that selectively stimulates and has a beneficial effect on humans and livestock. Prebiotics microbiologically produce nutrients such as antibiotics, vitamins, and growth promoting factors in the large intestine, improving intestinal function and enhancing the bioavailability of minerals. In addition, it increases fecal excretion, prevents diarrhea and improves immune function, ultimately promoting animal growth.

The Salicornia powder is manufactured by powdering Salicornia herbacea. Salicornia herbacea is an annual herbaceous halophyte of the Pigweed family and is also called Tungtung joint in Korea. It is one of the halophytes that grows naturally in colonies on the beaches of the west and south coasts of Korea, along with Chilmyeoncho and Haehongnamul.

Unlike general land plants, the seaweed accumulates a large amount of sodium chloride in the plant to withstand osmotic pressure in mud flats with high salt concentration, making it very succulent. In addition, its dietary fiber is more than twice that of other seaweeds such as seaweed and seaweed, and it is rich in natural minerals such as calcium, magnesium, and potassium, as well as essential amino acids and essential fatty acids, so it has been known since ancient times to eliminate stagnant stool and constipation, and is also a cancer prevention agent. It is known to be effective in treating sinusitis, arthritis, high blood pressure, back pain, hemorrhoids, diabetes, thyroiditis, asthma, bronchitis, liver disease, and obesity.

The kelp powder is manufactured by powdering kelp. The kelp has a unique savory taste and has been used as broth since ancient times. In particular, in Korea, it is a seaweed commonly consumed along with seaweed and seaweed, and contains dietary fiber, iodine, and calcium. It contains various functional ingredients such as selenium and is effective in controlling diet and has the effect of preventing various adult diseases, colon cancer, and thyroid diseases.

That is, the kelp contains alginic acid, a high-quality vegetable fiber rich in mineral salts including various potassium ions, and contains amino acids such as glutamic acid and aspartic acid, as well as functional oligosaccharides such as fucoidan and laminaran ( Because it contains viscous polysaccharides such as laminaran, it has an excellent skin moisturizing effect.

The dry yeast may refer to yeast that has been dried so that it can be stored without spoiling the yeast, which is easily perishable due to its high moisture content. For example, the dry yeast can be used as a known dry yeast sold on the market. Nutritional yeast To strengthen the ingredients, selenium-containing dry yeast prepared by the following method may be used as the dry yeast.

That is, in order to produce the selenium-containing dry yeast, water containing 173 mg of selenium salt (sodium selenite; Na ₂ SeO ₃ ) corresponding to 40 ppm of selenium and 2% by weight of glucose is added to a 5L fermenter. Add 2L, add 100g of dried yeast Saccharomyces cerevisiae , add serine (L-serine purchased and used from Kyowa Hakko Bio co. ltd., Japan), and culture at 30°C. , and cultured for 8 hours while stirring at an aeration rate of 1vvm and a stirring speed of 500rpm. At this time, 173 mg of sodium selenite, which corresponds to 40 ppm of selenium, is used as the selenium salt based on 2L of the culture medium, and 52.5 mg of serine is added at a molar concentration equal to the molar concentration of the selenium salt (0.5mM) in the culture medium. can do. Afterwards, the culture medium is recovered from the fermenter, the cells are harvested using a centrifugal separation device, and then 1 times the amount of physiological saline solution is added to the culture solution, remixed, and the process of washing the cells through centrifugation is repeated three times. You can. Subsequently, selenium-containing dried yeast can be produced by sterilizing the yeast at a temperature of 55 to 90°C for 1 to 3 hours, reharvesting it, and freeze-drying it at a temperature of -40 to -30°C.

Selenium is an element with atomic number 34 and its element symbol is Se. It is a trace mineral essential for various functions in the body and is an antioxidant. Selenium exists in the form of selenomethionine and selenocysteine in animal and plant tissues, and selenium-containing proteins such as glutathione peroxidase (GSHPx) and selenoprotein P. It is present in plasma as a component of The average selenium requirement for Korean adult men and women is 42㎍/day, the recommended intake is 50㎍/day with a 10% coefficient of variation, and the upper intake limit is 400㎍/day (Korean Society of Nutrition, Korean Nutritional Intake Standards, 2005; Expert Group on Vitamins and Minerals. Safe Upper Levels for Vitamins and Minerals, 2003; and Kim Mi-kyung et al., Nutrition in Everyday Life, 2006). Selenium can be consumed through yeast or plants with increased selenium content.

The fructooligosaccharide refers to a mixture of components in which 1 to 3 fructose is bonded to sugar using fructose transferase as a substrate. The fructo-oligosaccharide is known to have an intestinal intestinal effect that helps to proliferate beneficial bacteria and suppress harmful bacteria in the intestines, and helps smooth bowel movements.

The lactulose powder may refer to lactulose powder, and the lactulose may be a known substance recognized as a prebiotic that helps proliferate beneficial bacteria in the intestine and suppress harmful bacteria.

The lactic acid bacteria powder is a known substance prepared in powder form from lactic acid bacteria capable of growing beneficial bacteria in the intestines. For example, the lactic acid bacteria powder includes Bifidobacterium lactis and Bifidobacterium longum. longum), Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus rhamnosus.

Since the composition of the lactic acid bacteria powder is a known technology, detailed description thereof will be omitted for convenience of explanation and clarity of the technical idea of the present invention.

The acorn powder is manufactured by crushing acorns and then powdering them. The acorn (Quercus acutissima CARR) is a general term for the fruits of oak trees, oak trees, oak trees, etc. In Korea, the starch of acorns is mainly used. It was used to make jelly, but in many countries around the world, it is used in various fields, not just porridge and rice cake.

Although there are differences depending on the type of tree from which acorns are grown, acorns contain a significant amount of protein, carbohydrates and fat, as well as a large amount of vitamins such as calcium, phosphorus, potassium and niacin, making them an excellent crop from a nutritional point of view. Gallic acid, digallic acid, gallotannin, etc. contained in acorns are known as antioxidant components, and the physicochemical properties, physical properties, and sensory properties of acorn starch and acorn jelly have been reported.

The vitamin mixed preparation is a mixed preparation containing vitamins A, B, C, D, etc. to supplement nutrient imbalances, and promotes bone and tooth formation, nerve and muscle maintenance, connective tissue formation and function maintenance, and blood coagulation. It plays a supporting role. In addition, the vitamin mixture preparation can prevent osteoporosis, protect cells from harmful oxygen, and help improve immunity. The composition of the vitamin mixture preparation is a known technology, so it provides convenience of explanation and clarity of the technical idea of the present invention. For this reason, detailed description of this will be omitted.

The Guarana Powder Extract contains simple sugar and caffeine, which promotes the body's metabolism and is an ingredient that provides vitality. This Guarana Extract Powder can be easily obtained commercially. In addition, 5 to 15 times the weight of purified water is added to guarana, and the extract obtained by extracting at 80 to 100 ° C. for 1 to 10 hours can be filtered, concentrated and dried, and this is not limited.

The guarana extract powder is good for liver detoxification and is also effective for arteriosclerosis, high blood pressure, and stroke by reducing cholesterol and triglycerides. The caffeine contained in guarana has the effect of removing harmful toxins from the human body when consumed in appropriate amounts, and helps relieve stress, thereby improving the body's metabolic activity during weight loss.

The garlic powder can be manufactured by crushing and powdering raw garlic. The raw garlic is a seasoning that removes the fishy smell of food and adds to the taste of food, and is rich in polyphenols, flavonoids, etc., and various enzymes and vitamins B and C. It is widely known as a health food that boosts energy and prevents cancer because it contains water-soluble vitamins such as There is a problem that does not go away.

In this way, raw garlic, which is rich in nutrients, contains a component called allicin, which gives it a spicy taste, which has the effect of eliminating harmful bacteria and detoxifying toxins, aids protein digestion, helps the absorption of vitamin B1, and has anti-thrombotic, anti-cancer, and cholesterol-lowering properties. It is known to have anti-aging and anti-aging properties and antioxidant properties, but when raw garlic is consumed, a strong garlic smell is produced in the mouth, and it strongly irritates the inside of the mouth. If a person with a weak stomach eats garlic on an empty stomach due to the irritation of raw garlic, they may experience a sore throat. There is a risk that it may cause stomach cramps.

The pork potato (Helianthus tuberosus) is a plant in the Asteraceae family that blooms yellow flowers, grows to a height of 1.5 to 3 m, and the ends of the underground stems become thick to develop tubers and have hairs along with the leaves. These pork potatoes are made from tubers, and the extract contains a large amount of phenolic compounds and has been found to have a strong antioxidant effect. Additionally, pork potatoes are known to be non-toxic.

The main component of the pork potato is inulin and its analogues, which make up about 15% of the total, making the pork potato the plant that contains the most inulin on earth. Inulin is known to have excellent functionality such as lowering blood sugar levels, improving constipation, preventing intestinal diseases, reducing serum cholesterol, lowering blood lipids, and having a diet effect. In particular, inulin has a strong blood sugar lowering effect and is called natural insulin.

The Aloe Arborescens is known to contain an anthraquinone-based substance and help with bowel movements by activating intestinal peristalsis. The conventional technology related to the Aloe Arborescens is a food composition having the function of improving and preventing constipation (Korea). Application Patent Application No. 10-2008-0122550), external skin composition containing aloe extract and capsaicin as active ingredients, which have effects such as moisturizing the skin, improving blood circulation, and decomposing cellulite (Korean Patent Registration No. 10-1764131) ) is presented.

In addition, the effect of cell protection against oxidative stress was confirmed using the antioxidant activity of Aloe arborescens (Beppu H et al., J Ethnopharmacol, 89(1): 37-45, 2003), and Aloe arborescens juice It was confirmed that when applied to the affected area, it promotes skin regeneration and is effective in wound healing (Jia Y et al., J Ethnopharmacol, 120(2): 181-9, 2008). The reason why it is effective in wound healing is due to the antifungal and anti-inflammatory effects of Aloe arborescens extract, which is based on a study on the antifungal effect of effectively inhibiting the proliferation of Trichophyton mentagrophytes conducted by Fujita K et al. (Fujita K et al., Antimicrob Agents Chemother, 14(1): 132-6, 1978) Masatoshi et al. reported anti-inflammatory research (Masatoshi YM et al., Agric Biol Chem, 1627-1629, 1991).

The chicory is a perennial vegetable belonging to the Asteraceae family, and in Europe, where chicory originates, it is used to treat high blood pressure, diabetes, and adult diseases. Chicory contains vitamins A, C, potassium, and phosphorus, and chicory roots contain a large amount of inulin. This produces short-chain fatty acids during fermentation by intestinal microorganisms, and the produced short-chain fatty acids inhibit the reabsorption of cholesterol in the body through various pathways and excrete it through stool, lowering cholesterol levels and reducing glucose absorption in the digestive tract. It is known to have beneficial effects on the body, such as suppressing the rise in blood sugar after a meal and improving intestinal flora to facilitate bowel movements.

The mixed lactic acid bacteria are a known mixture prepared by mixing a number of lactic acid bacteria. For example, the mixed lactic acid bacteria include Lactobacillus acidophilus MG501, Bifidobacterium longum MG723, and and Enterococcus faecium MG89 lactic acid bacteria, and may be manufactured in powder form coated or microcapsulated.

In addition, of course, in addition to the above lactic acid bacteria, lactic acid bacteria contained in other bacterial genera can be selected and used as long as they are suitable for the purpose of the present invention.

The Cheonggukjang is easy to digest and produces soluble nitrogen compounds such as peptone, peptide, amino acid, etc. by decomposing soybean proteins through the action of enzymes produced by Bacillus natto or Bacillus subtilis . Our unique tradition of creating a savory taste and creating a unique flavor by creating a sticky substance, a mixture of levan and polyglutamate from fructan, which is liberated from the carbohydrates and proteins of raw soybeans. It's food.

The Cheonggukjang contains not only antioxidant substances originally contained in Cheonggukjang soybeans, but also antioxidant substances newly created during fermentation and maturation, such as aglycones of isoflavones, free amino acids, and peptide browning substances. And as physiological activities not found in soybeans, such as thrombolytic activity, anti-mutagenicity, anti-cancer activity, blood pressure lowering effect, and immune-enhancing effect due to these substances, were revealed, Cheonggukjang is emerging as a well-being food in modern society. During the fermentation process of cheonggukjang, the glycosides of isoflavones and useful components contained in the beans are changed into aglycone form, showing higher physiological activity than the beans themselves, and nutritionally, it contains roughasponin, essential amino acids, vitamins B1, B2, niacin, It is rich in pantothenic acid and various enzymes.

The fermented rice bran powder is manufactured by fermenting rice bran, which is composed of rice germ and rice bran and has complete nutrients and metabolites for germination. Vitamin B1 (thiamine) in rice bran is a substance involved in glucose metabolism by amylase, a metabolite that decomposes rice, which contains mostly polysaccharide carbohydrates, into glucose, a monosaccharide, an essential nutrient for our body, and vitamin B6 (pyridoxine) is a substance involved in amino acid metabolism of proteins. It is a substance involved in

In particular, GABA and octacosanol are food for Bifidobacterium, an intestinal microorganism. Bifidobacterium is overwhelmingly present in the intestines of breastfed infants and proliferates using oligosaccharides that harmful pathogens cannot use, such as carbon dioxide. It is well known that it does not produce methane gas. In addition, this ingredient has the function of capturing and excreting neutral fat in the intestines, so it acts as a lubricant by applying oil to the stool during defecation, allowing smooth defecation.

For example, the fermented rice bran powder may be fermented rice bran powder prepared by the following method.

First, to prepare the fermented rice bran powder, rice bran can be prepared and then washed with purified water to remove foreign substances.

Next, the washed rice bran may be dried in a dryer maintained at 30 to 40° C. for 10 to 20 hours to remove moisture remaining inside the rice bran.

Next, a fermenting bacteria culture medium for fermenting the dried rice bran can be prepared.

The fermentation bacteria culture solution may be a fermentation bacteria culture solution prepared by the following method.

That is, in order to prepare the fermentation bacteria culture, first, non-glutinous rice can be prepared, washed, and then soaked in water to soak the non-glutinous rice.

In this step, the washed non-glutinous rice can be soaked in water at a temperature of 30 to 35 ° C. for 1 to 3 hours.

Next, godubap can be prepared by heating the soaked non-glutinous rice.

In this step, godubap suitable for cultivating fermenting bacteria can be prepared by mixing 1.5 to 2.5 times the weight of water with the soaked non-glutinous rice and then heating it in a heat source at a temperature of 110 to 130 ° C. for 50 to 150 minutes.

Next, fermentation bacteria culture can be prepared by mixing fermentation bacteria, yeast, and purified water with the godubap.

In this step, 3 to 7 parts by weight of fermenting bacteria, 10 to 20 parts by weight of yeast, and 60 to 80 parts by weight of purified water may be mixed with respect to 100 parts by weight of the whole godubap.

As the fermenting bacteria, Aspergillus oryzae ( Aspergillus oryzae ) can be used. Aspergillus oryzae (Aspergillus oryzae) is a known strain used in the production of soybean paste and has excellent starch decomposition ability, Typically, the optimal temperature for growth is around 30℃, and it likes high temperature and humidity, and the organic acids produced are kojic acid and gluconic acid. In addition, the Hwang-Guk-Guk-bacillus is widely used as an excellent fermentation fungus that can produce soy sauce, soybean paste, red pepper paste, etc. by using the action of amylase, that is, the power to break down starch into sugar. You can use it.

Subsequently, fermented rice bran can be produced by mixing the dried rice bran with a fermentation bacteria culture solution and fermenting the rice bran.

The fermented rice bran can be mixed at a weight ratio of 40 to 60 parts by weight of fermenting bacteria culture with respect to 100 parts by weight of the dried rice bran, and then fermented at a temperature of 26 to 28 ° C. for 3 to 7 days. The fermentation is as described above. If carried out below the lower limit range, problems may arise where it is difficult for the rice bran to be sufficiently fermented, and if carried out above the above upper limit range, the physical properties of the fermented rice bran produced may be reduced.

Next, fermented rice bran powder can be produced by grinding the fermented rice bran and powdering it.

Since the grinding of the fermented rice bran can be performed using a known grinder, detailed description thereof will be omitted.

Artemisia capillaris is a herbaceous deciduous shrub belonging to the genus Asteraceae and is also called mugwort or heat keeper because it does not die in winter and sprouts again from the stem the following year. It has a unique smell and a slightly bitter taste.

Donguibogam and herbal medicine include recovery of damaged liver, treatment and prevention of liver diseases such as fatty liver, liver cancer, hepatitis, and jaundice, improvement of appetite, treatment of gastrointestinal diseases such as indigestion and gastrointestinal diseases, and circulation such as stroke, blood circulation, and blood purifying effect. It is reported to be effective in improving mechanical function and treating diabetes.

The main components contained in the above-mentioned mugwort are the glycoside scopoletin, essential oil components aromatic (oxycarbonic acid), saponin, tannin, etc., and are expected to have detoxification, antibacterial, and immune effects. It has been reported to be effective in treating and preventing high blood pressure, diabetes, obesity, and stroke due to its lipid-reducing effect.

Artemisia capillaris has an inhibitory effect on glucosyltransferase produced by Streptococcus mutand, a cavity-causing bacteria, and tyrosinase, which is involved in the formation of melanin pigment, compared to true mugwort or medicinal mugwort. It is reported to be higher than other types of mugwort, and it is also reported to have improved liver function, blood vessel dilation, and anti-cancer effects.

Meanwhile, a diet composition for improving constipation and intestinal function according to another embodiment of the technical idea of the present invention includes the psyllium husk powder, polydextrose, sterilized rice bran powder, inulin powder, seaweed powder, Kelp powder, dried yeast, fructooligosaccharide, lactulose powder, lactic acid bacteria powder, acorn powder, vitamin mixture, guarana extract powder, garlic powder, pork potato, aloe arborescens, chicory, mixed lactic acid bacteria, cheonggukjang, fermented rice bran powder and mugwort. In addition to the composition consisting of, it may further include aged mushroom powder, fermented okara powder, and fermented cabbage powder.

Specifically, a diet composition for improving constipation and intestinal function according to an embodiment of the technical idea of the present invention includes 45 to 55 parts by weight of the psyllium husk powder, 9 to 16 parts by weight of polydextrose, 2 to 6 parts by weight of sterilized rice bran powder, 1 to 3 parts by weight of inulin powder, 2 to 6 parts by weight of seaweed powder, 1 to 4 parts by weight of kelp powder, 1 to 3 parts by weight of dry yeast, 1 to 4 parts by weight of fructooligosaccharide, 2 to 5 parts by weight of lactulose powder, 0.5 to 1 part by weight of lactic acid bacteria powder, 1 to 5 parts by weight of acorn powder, 0.5 to 2 parts by weight of vitamin mixture, 0.001 to 0.01 parts by weight of guarana extract powder, 1 to 3 parts by weight of garlic powder, 1 to 5 parts by weight of pork potato, 1 to 3 parts by weight of aloe arborescens, 1 to 3 parts by weight of chicory, 0.5 to 3 parts by weight of mixed lactic acid bacteria, 1 to 3 parts by weight of cheonggukjang, 1 to 3 parts by weight of fermented rice bran powder, 0.5 to 2.5 parts by weight of mugwort, aged mushroom powder It may be included in a weight ratio of 1 to 3 parts by weight, 2 to 4 parts by weight of fermented soybean curd powder, and 1 to 5 parts by weight of fermented cabbage powder.

The aged mushroom powder can be used to further enhance the rich dietary fiber and obesity prevention effect of mushrooms, and the aged mushroom powder can be used as the aged mushroom powder prepared by the following method.

First, to prepare the aged mushroom powder, mushrooms can be prepared.

The mushrooms may be mixed mushrooms in which button mushrooms, oyster mushrooms, and king oyster mushrooms are mixed in a weight ratio of 1:1:1.

In general, mushrooms have a unique taste and aroma and contain a large amount of nutritionally important nutrients such as essential amino acids, proteins, and minerals. Furthermore, it contains antioxidant substances that protect the body from oxidative stress by pharmacologically inhibiting the oxidation reaction of oxygen radicals and the reactivity of radicals that cause aging, cancer, etc., as well as the function of immune activators and antibacterial, antiviral, and antitumor effects. It is reported to contain a large amount of beta-glucan (Cho et al., 2014; Choi et al., 2010; Barros et al., 2007; Han et al., 2015; Manzi et al., 2001; Qi et al., 2013). As interest in improving the quality of life has steadily increased along with recent improvements in living standards and income levels, the use and interest in various bioactive components of mushrooms is gradually increasing (Park et al., 1995; Song et al., 1995). al., 2003).

The button mushroom (agaricus bisporus) is a type of pure parasitic fungus that mainly absorbs nutrients generated from the remains of plants to grow mycelia and form fruiting bodies. In particular, button mushrooms are one of the nutritious foods rich in minerals and proteins. They have the highest protein content among mushrooms and are known to be good for digestive disorders.

The oyster mushroom (Pleurotus ostreatus) is the most consumed mushroom in Korea and has a unique aroma due to its rethionine content. It is suitable for savory soup dishes. It is low in calories and rich in fiber and moisture, making it an excellent low-calorie food for preventing obesity and an antioxidant. The nutrient selenium content is 18.4㎍ per 100g, which is 8 times more than carrots and 12 times more than onions.

In addition, the oyster mushroom is known to prevent obesity by suppressing the rise in blood sugar and saving insulin by slowly absorbing glucose after a meal, and is a precursor of vitamin D, which increases the absorption rate of calcium and strengthens bones and teeth. The high content of ergosterol helps body growth. Oyster mushrooms also have soft flesh and a texture similar to chicken, so dieters use them as a meat substitute in salads by lightly washing them in water or blanching them in boiling water, squeezing out the water, and tearing them along the grain.

In other words, the oyster mushroom is a low-calorie food that contains a lot of nutrients such as vitamin B2, niacin, vitamin D2, folic acid, and dietary fiber. Calcium, which forms the body's skeleton or is the main component of teeth, is the main component of bones and teeth. It has a high content of phosphorus and iron, which make up the blood, increases the absorption rate of calcium, and has a high content of ergosterol, a precursor of vitamin D that strengthens bones and teeth, helping oral and physical growth.

The king oyster mushroom is a large oyster mushroom that has dense flesh, a chewy taste similar to that of natural pine mushrooms, and has good storage properties. It has been artificially cultivated since around 1997 and is sold under the trade name of king oyster mushroom. About 30% of the dried material of king oyster mushrooms consists of protein, so they can be used as an effective protein source, and they contain a large amount of dietary fiber, various vitamins, and minerals, so they have excellent nutritional value.

The king oyster mushroom (scientific name: Pleurotus eryngii ) has anti-cancer effect, blood sugar and blood cholesterol lowering effect, angiotensin converting enzyme inhibitory activity, peroxide production inhibition effect on linoleic acid, antioxidant activity and It is known to have functions such as inhibiting colon cancer cell proliferation. In addition, king oyster mushrooms not only have nutritional and physiological effects, but also have a differentiated shape and unique taste and aroma, solidifying their position as a food of choice and a health food.

Next, the mushrooms can be washed.

Washing the mushrooms can be done by washing the prepared mushrooms using a mixed solution of sodium bicarbonate (NaHCO ₃ ) solution and grapefruit seed extract in a weight ratio of 97:3 to remove foreign substances attached to the mushrooms and sterilize them at the same time. there is.

The sodium bicarbonate (NaHCO ₃ ) solution may be purified water in which sodium bicarbonate (NaHCO ₃ ) is dissolved and has a concentration range of 3 to 7 (w/w)%. The sodium bicarbonate is also used as a food additive. , is non-toxic and has functions of penetration, diffusion, expansion, etc., and by washing the mushrooms prepared using the sodium bicarbonate solution, the cell walls of the fungus are expanded to sterilize the mushrooms and at the same time, foreign substances, etc. can be washed and removed. there is.

In addition, the grapefruit seed extract (GSE) has antibacterial, antifungal, and antioxidant effects, and in toxicity tests, it was confirmed to be almost non-toxic compared to sodium benzoate and potassium sorbate. In particular, among the components of the grapefruit seed extract, ascorbic acid, ascorbyl palmitate, and tocopherol weaken the function of the cell walls and membranes of putrefactive and pathogenic microorganisms, inhibit enzyme activity, and prevent cell proliferation mechanisms originating from DNA/RNA, thereby preventing bacteria. , it has a sterilizing effect on yeast and mold, and has an inhibitory effect on the growth and toxin synthesis of mold.

Next, the washed mushrooms can be cut to a certain length.

For example, cutting the mushrooms may include cutting the washed mushrooms into 1 to 10 mm length units, and the technical idea of the present invention is not limited thereto and may include cutting and using the mushrooms into various length units. there is.

Next, the cut mushrooms can be mixed with stevia leaf extract and then aged to produce aged mushrooms.

The ripening of the mushrooms may be carried out by mixing 30 to 50 parts by weight of stevia leaf extract with respect to 100 parts by weight of the total content of the cut mushrooms, and then storing and maturing at a temperature of 18 to 22° C. for 10 to 30 hours. By mixing and maturing stevia leaf extract and cut mushrooms as described above, aged mushrooms in which the nutrients of stevia leaves are sufficiently absorbed can be produced.

The stevia leaf (Stevia rebaudiana Bertoni) is a perennial herbaceous plant originating from northeastern Paraguay. The stevioside contained in the stems and leaves is a natural sweetener with a sweetness of 200 to 300 times that of sugar, and is widely used in Brazil and Israel. , it has spread to various parts of the world, including China, Japan, and parts of Europe, and is currently being cultivated in Korea.

There are about 230 species of stevia leaves, but only the S. rebaudiana and S. phlebophylla species contain steviol glycosides, which give a sweet and refreshing taste. There has been recent research showing that stevioside was extracted from pressurized hot water extract of stevia leaves. In addition, stevia leaves have been found to have antibacterial, anticancer, antidiabetic, antiobesity, and blood sugar control effects.

For example, the stevia leaf extract is prepared by preparing stevia leaves, mixing 2,500 to 3,500 parts by weight of purified water with respect to 100 parts by weight of the total content of the stevia leaves, and then extracting the extract inside the extraction container at a temperature of 140 to 160°C. The pressure is in the range of 2.0 to 2.2 kgf/cm ² and can be prepared by heating for 50 to 100 minutes and performing hot water extraction.

Next, the aged mushrooms can be powdered to produce aged mushroom powder.

The aged mushroom powder can be manufactured by pulverizing the aged mushrooms using a known grinder and powdering the aged mushrooms. The composition of powdering the aged mushrooms is a known technique, for convenience of explanation and clarity of the technical idea of the present invention. A detailed explanation for this will be omitted.

The fermented okara powder can be manufactured by fermenting the okara after maturing the okara. By fermenting the okara after maturing, the content of dietary fiber and isoflavones (daidzein, genistein, and glycitein) in the okara fermented powder. It can be strengthened.

The okara is a by-product from the production process of tofu, and from a nutritional point of view, it contains more dietary fiber and nutrients than other by-products and is low in calories, making it a food suitable for the needs of modern people who value health. The fermented soybean curd powder is as follows. Fermented soybean curd powder prepared by this method can be used.

That is, in order to produce the fermented okara powder, first, the okara can be prepared.

The soybean curd contains the nutrients of plant fiber and protein, which are the main components of soybeans, and has the effect of making the intestines healthy and active. It also contains a lot of calcium, so it can be consumed with protein, so it has a high absorption rate in the body. there is.

Next, the prepared soybean curd can be aged.

The ripening of the okara may be carried out by mixing 10 to 20 parts by weight of stevia leaf extract with respect to 100 parts by weight of the total content of the prepared okara, and then storing and maturing at a temperature of 18 to 22° C. for 1 to 10 hours. By mixing and maturing stevia leaf extract and okara as described above, the nutrients of the stevia leaves are sufficiently absorbed to produce aged okara.

Next, the aged soybean curd can be fermented.

The fermentation is performed by mixing the aged soybean curd with a lactic acid bacteria culture and then fermenting it, thereby enhancing the content of dietary fiber and isoflavones (daidzein, genistein, glycitein) and the texture of the okara fermented powder through the fermentation effect of the lactic acid bacteria. (texture) can be improved.

Specifically, the fermentation may be carried out by mixing 10 to 20 parts by weight of lactic acid bacteria culture medium with respect to 100 parts by weight of the total content of the aged okara and then fermenting at a temperature of 38 to 42° C. for 3 to 7 days.

For the lactic acid bacteria culture medium, the pH of the medium was adjusted to 2.8-3.2 using 1.2N HCl, then the lactic acid strain was isolated from kimchi, and the isolated lactic acid strain was cultured at 37-39°C using MRS broth (Oxoid, England). After culturing for 20 to 25 hours, it was diluted to 1×1.0 ⁸ to 5×1.0 ⁸ CFU/mL, and then centrifuged at 10,000 to 15,000 rpm for 10 to 15 minutes to separate only the supernatant, and the supernatant ( Supernatant) is filtered through a 0.45㎛ syringe filter and then diluted by mixing with 1,000 to 2,000 parts by weight of sterilized distilled water relative to 100 parts by weight of the filtered supernatant. The lactic acid bacteria are obtained from kimchi, a fermented food. Isolated lactic acid strains, specifically, the lactic acid strains include Lactobacillus curvatus , Weissella viridescens , Lactobacillus plantarum , and Any one or more lactic acid strains selected from the group consisting of Leuconostoc lactis may be used.

Subsequently, the fermented okara can be dried with hot air.

The hot air drying may be carried out by drying the fermented okara with hot air at 120 to 140° C. for 20 to 40 minutes. If the hot air drying is performed below the above-mentioned lower limit range, the moisture inside the fermented okara is sufficiently removed. Problems may occur, and if the process is performed beyond the above-mentioned upper limit range, the fermented okara may be dried excessively and the physical properties or texture may deteriorate.

Next, the hot air dried soybean curd can be sterilized.

The sterilization treatment may be carried out by performing non-heated ultra-high pressure sterilization treatment on the hot air dried okara for 5 to 15 minutes at 500 to 800 MPa atmospheric pressure and a temperature of 35 to 39° C., by sterilizing the hot air dried okara as described above. Since heating is not performed and heat is not applied, it is possible to prevent the useful components of the fermented soybean curd powder from being destroyed.

Next, a uniform fermented okara powder can be produced by filtering the sterilized okara and selecting fermented okara of a certain particle size.

For example, the fermented okara powder can be manufactured with a uniform particle size by passing the sterilized okara through a sieve (or filter) with a size of 10 to 50 μm.

The fermented cabbage powder can be manufactured by maturing cabbage and then fermenting it. Cabbage is one of the most recommended vegetables for fatigue recovery and indigestion. It is an alkaline food that strengthens muscles and bones, and contains tartaric acid and malic acid. It is rich in pectin, gum, inositol, tannin, etc., which promotes intestinal activity and has a detoxifying effect. In particular, it has various physiological activities such as anti-inflammatory action such as inhibition of fat peroxidation and antioxidant action of free radical scavenging function, and anti-cancer action. It is known to prevent and improve gastrointestinal disorders.

The fermented cabbage powder may be fermented cabbage powder prepared by the following method.

That is, in order to produce the fermented cabbage powder, cabbage can first be prepared and then washed.

Next, the washed cabbage can be dried.

The drying is performed on the washed cabbage at a temperature of 20 to 25° C. for 1 to 3 days, thereby removing moisture remaining on the surface and inside the washed cabbage.

Next, fermented cabbage can be produced by fermenting the dried cabbage.

By fermenting the dried cabbage to produce fermented cabbage, the texture of the cabbage can be improved and the taste and nutrition can be improved. For example, the fermented cabbage can be produced by spraying a fermentation microbial culture solution on the dried cabbage. It can be manufactured by mixing and then fermenting.

Specifically, the fermented cabbage is prepared by mixing 20 to 30 parts by weight of fermented microbial culture medium with respect to 100 parts by weight of the total content of the dried cabbage and then fermenting at a temperature of 36 to 38 ° C. for 2 to 6 days. It can be.

For example, the fermentation microbial culture medium may be a culture medium in which Bacillus subtilis ( Bacillus subtilis ) is cultured as a fermentation microorganism. To prepare the fermentation microbial culture medium, first, cleanly washed rice straw is used. You can remove any remaining germs on the rice straw by placing it in a container filled with water and boiling it at a temperature of 110 to 115°C for 10 to 30 minutes to sterilize it.

In general, since Bacillus subtilis is sterilized only after a long period of time at a temperature of 120°C or higher, rice straw can be sterilized by boiling it at a temperature of 110 to 115°C for 10 to 30 minutes to prevent the Bacillus subtilis from dying.

Next, by naturally cooling the water contained in the container from which the various bacteria have been removed, Bacillus subtilis leachate containing Bacillus subtilis can be obtained in the water remaining in the container.

Next, the Bacillus subtilis leachate contained in the Bacillus subtilis leachate can be propagated by maintaining the Bacillus subtilis leachate at a temperature of 60 to 70° C. for 7 to 9 hours.

In the above step, in order to make the Bacillus subtilis contained in the Bacillus subtilis suitable for growth, the Bacillus subtilis leachate is maintained at a temperature of 60 to 70° C. for 7 to 9 hours, and the nutrients necessary for the growth of the Bacillus subtilis are contained in the Bacillus subtilis leachate. The Bacillus subtilis can be propagated by being supplied from rice straw soaked in .

Next, the rice straw is separated and removed from the Bacillus subtilis leachate in which the Bacillus subtilis has grown, and only the Bacillus subtilis leachate is boiled and sterilized at a temperature of 105 to 110°C for 30 minutes to sterilize and remove miscellaneous bacteria that may be generated during the Bacillus subtilis growth process. A fermented microbial culture solution containing Bacillus subtilis can be prepared by cooling the Bacillus subtilis leachate from which the various bacteria have been removed at a temperature of 25 to 35°C.

Subsequently, the fermented cabbage can be dried with hot air.

For example, the hot air drying can be performed by drying the fermented cabbage with hot air at 130 to 170°C for 10 to 30 minutes and then storing it at a temperature of 25 to 35°C for 10 to 30 hours to dry.

Next, fermented cabbage powder can be prepared by pulverizing the hot air dried fermented cabbage and powdering it.

The fermented cabbage powder can be manufactured by pulverizing the hot-air dried fermented cabbage using a known grinder. The configuration of powdering using the grinder is a known technique, for convenience of explanation and technical idea of the present invention. For clarity, detailed description of this will be omitted.

Hereinafter, preferred embodiments of a diet composition for improving constipation and intestinal function according to the technical idea of the present invention will be described in more detail with reference to the attached drawings.

<Example 1>

First, psyllium husk powder, polydextrose, sterilized rice bran powder, inulin powder, seaweed powder, kelp powder, dried yeast, fructooligosaccharide, lactulose powder, lactic acid bacteria powder, acorn powder, vitamin mixture, guarana extract powder, garlic powder, pork potato. A diet composition consisting of aloe arborescens, chicory, mixed lactic acid bacteria, cheonggukjang, fermented rice bran powder, and mugwort was prepared.

Next, the diet composition was prepared by mixing 50 parts by weight of psyllium husk powder, 12 parts by weight of polydextrose, 4 parts by weight of sterilized rice bran powder, 2 parts by weight of inulin powder, 4 parts by weight of seaweed powder, 2.5 parts by weight of kelp powder, 2 parts by weight of dried yeast, and 2.5 parts by weight of lactooligosaccharide, 3.5 parts by weight of lactulose powder, 0.8 parts by weight of lactic acid bacteria powder, 3 parts by weight of acorn powder, 1.2 parts by weight of vitamin mixture, 0.005 parts by weight of guarana extract powder, 2 parts by weight of garlic powder, 3 parts by weight of pork potato , 2 parts by weight of aloe arborescens, 2 parts by weight of chicory, 1.8 parts by weight of mixed lactic acid bacteria, 2 parts by weight of cheonggukjang, 2 parts by weight of fermented rice bran powder, and 1.5 parts by weight of mugwort were weighed and mixed, then pulverized and powdered.

Next, a dough was prepared by mixing 50 parts by weight of purified water with respect to the total content of 100 parts by weight of the powdered diet composition.

Subsequently, the dough was molded into a ring-shaped preparation to prepare a ring molded product.

Next, a diet product was manufactured by drying the ring molded product to a moisture content of 4.5% by weight using a fluidized bed dryer.

<Example 2>

A diet product was prepared using the same composition as in Example 1. In Example 2, the diet composition consisted of 50 parts by weight of psyllium husk powder, 12 parts by weight of polydextrose, 4 parts by weight of sterilized rice bran powder, 2 parts by weight of inulin powder, and 4 parts by weight of seaweed powder. Parts by weight, kelp powder 2.5 parts by weight, dried yeast 2 parts by weight, fructooligosaccharide 2.5 parts by weight, lactulose powder 3.5 parts by weight, lactic acid bacteria powder 0.8 parts by weight, acorn powder 3 parts by weight, vitamin mixture 1.2 parts by weight, guarana extract 0.005 parts by weight of powder, 2 parts by weight of garlic powder, 3 parts by weight of pork potato, 2 parts by weight of aloe arborescens, 2 parts by weight of chicory, 1.8 parts by weight of mixed lactic acid bacteria, 2 parts by weight of Cheonggukjang, 2 parts by weight of fermented rice bran powder, 1.5 parts by weight of mugwort parts by weight, 2 parts by weight of aged mushroom powder, 3 parts by weight of fermented okara powder, and 3 parts by weight of fermented cabbage powder were weighed and mixed, then pulverized into powder, and a diet product was manufactured using this.

<Comparative example>

A diet product was prepared using the same composition as in Example 1. In the comparative example, the diet composition contained 20 parts by weight of psyllium husk powder, 12 parts by weight of polydextrose, 5 parts by weight of rice bran powder, 6 parts by weight of seaweed powder, and 4 parts by weight of dried yeast. , 2.5 parts by weight of fructooligosaccharides, 4 parts by weight of lactulose powder, 2 parts by weight of lactic acid bacteria powder, 4.2 parts by weight of acorn powder, 2 parts by weight of vitamin mixture, 2.5 parts by weight of garlic powder, 2.5 parts by weight of aloe arborescens, 1.2 parts by weight of chicory. 1.8 parts by weight of mixed lactic acid bacteria, 2 parts by weight of Cheonggukjang, and 1.5 parts by weight of Injin mugwort were weighed and mixed, then pulverized into powder, and a diet product was manufactured using this.

1. Sensory evaluation

Sensory evaluation was conducted on the taste, aroma, texture, preference, etc. of the diet products according to Examples 1 and 2 and the diet products according to the comparative example, and the results are shown in [Table 2] below.

The sensory test was conducted on 40 general consumers, and the scores and evaluation criteria used a 9-point scoring method and are shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 commonly 3 bad One very bad

division taste (flavor) Fragrance (smell) Texture (physical properties) Texture overall preference Example 1 8.1 8.2 8.0 8.1 8.1 Example 2 8.2 8.3 8.2 8.3 8.3 Comparative example 6.4 6.5 6.3 6.2 6.4

Referring to [Table 2] above, it can be seen that the taste (flavor), aroma (smell), texture (physical properties), and overall preference of the diet products according to Examples 1 and 2 are superior to those of the diet products according to Comparative Examples. I was able to.

2. Measurement of constipation improvement effect

When the diet product according to Example 1 was consumed twice a day on an empty stomach, the effect of improving constipation was confirmed as follows.

The above experiment was conducted on 40 men and women in their 20s to 40s with bowel problems who were eating a normal diet. After ingesting the diet product according to Example 1 on an empty stomach twice a day for 10 days, the extent to which bowel movements improved was assessed. was evaluated, and the results are shown in [Table 3] below.

To measure the effect of improving bowel movements, the 9-point scoring method described in [Table 1] above was used.

division Before intake After ingestion Degree of improvement (difference) Defecation frequency is regular 3.2 7.9 4.7 Defecation does not take long 3.4 8.0 4.6 The condition of the bowel movements is soft. 3.5 8.1 4.6 I don't feel like I'm gassy 3.4 7.8 4.4 I don’t feel any residual feelings. 3.3 7.6 4.3 I feel refreshed 3.0 7.8 4.8

Referring to [Table 3] above, it can be seen that the diet product according to Example 1 has an excellent effect in improving bowel movements when used.

3. Check fat decomposition ability

Subjects were made to consume a certain amount of the diet products according to Examples 1 and 2 and the diet products according to the comparative example every day.

That is, 35 g of the diet product was administered to a total of 90 obese adults (30 men and women each) in the evening, and changes were observed for 60 days. The results are shown in Table 4 below.

At this time, the subjects were 32 men and 58 women.

division Reduction of body fat mass by more than 2kg Example 1 Example 2 Comparative example 30 days 9 11 3 45 days 16 19 6 60 days 23 25 8

Referring to [Table 4], it can be seen that the diet products according to Examples 1 and 2 have excellent fat decomposition ability.

4. Measurement of defecation promotion effect

The subjects were given a certain amount of diet products according to Examples 1 and 2 and the diet products according to Comparative Example every day, and then the effect of promoting defecation was evaluated.

To evaluate the effect of promoting defecation, 60 women in their 20s to 40s with symptoms of constipation were asked to consume the diet products according to Examples 1 and 2 and Comparative Examples for 30 days, and then the effect of promoting defecation was analyzed. did.

Specifically, the 60 people were divided into one group of 20 people each, and 30 g of the diet products according to Examples 1 and 2 and Comparative Example were administered twice a day, in the morning and evening, on an empty stomach.

Successful defecation and defecation time were measured every day for 7 days after ingestion of diet products, and the amount of stool was evaluated as 1 point for less than 35 g, 2 points for 35 to 80 g, 3 points for 80 to 200 g, 4 points for 200 to 300 g, and 5 points for more than 300 g. .

In addition, the shape of stool was measured as 1 point for diarrhea, 2 points for loose stools, 3 points for normal stools, 4 points for hard stools, and 5 points for small stools.

Side effects that occur during defecation (gas generation, flatulence) have a total 7-point scale: 1 point for none, 2 points for none, 3 points for none, 4 points for moderate, 5 points for some, 6 points for severe, and 7 for very severe. was evaluated, and the results are shown in [Table 5].

division Example 1 Example 2 Comparative example Defecation success rate (%) 83.4 84.6 72.1 Time (minutes) 531.9 482.2 854.7 amount of stool 3.1 3.4 2.0 shape of stool 3.2 3.5 3.1 Gas-generating side effects 3.1 2.9 4.8 Bloating side effects 3.3 3.0 5.0

Referring to [Table 5], it can be seen that the diet products according to Examples 1 and 2 showed a very high defecation success rate and the defecation time was greatly shortened compared to the diet products according to the comparative examples.

In addition, the amount and shape of stool were close to the standard, and side effects such as gas generation and flatulence were also low.

Therefore, it can be confirmed that the diet products according to Examples 1 and 2 help improve bowel movements.

Although a preferred embodiment of the present invention has been described above, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical idea or essential features. You will be able to. Therefore, the embodiment described above should be understood as illustrative in all respects and not restrictive.

Claims (2)

50 parts by weight of psyllium husk powder, 12 parts by weight of polydextrose, 4 parts by weight of sterilized rice bran powder, 2 parts by weight of inulin powder, 4 parts by weight of seaweed powder, 2.5 parts by weight of kelp powder, 2 parts by weight of dried yeast, 2.5 parts by weight of fructooligosaccharides, lacquer 3.5 parts by weight of Ross powder, 0.8 parts by weight of lactic acid bacteria powder, 3 parts by weight of acorn powder, 1.2 parts by weight of vitamin mixture, 0.005 parts by weight of guarana extract powder, 2 parts by weight of garlic powder, 3 parts by weight of pork potato, 2 parts by weight of aloe arborescens , 2 parts by weight of chicory, 1.8 parts by weight of mixed lactic acid bacteria, 2 parts by weight of cheonggukjang, 2 parts by weight of fermented rice bran powder, 1.5 parts by weight of mugwort, 2 parts by weight of aged mushroom powder, 3 parts by weight of fermented soybean curd powder and 3 parts by weight of fermented cabbage powder. After mixing the diet composition in proportion, pulverizing it into powder,
A dough is prepared by mixing 50 parts by weight of purified water with respect to 100 parts by weight of the total content of the powdered diet composition,
The dough is molded into a ring-shaped preparation to produce a ring molded product,
A diet product is manufactured by drying the ring molded product to a moisture content of 4.5% by weight using a fluidized bed dryer,
The fermented rice bran powder is prepared by preparing rice bran, washing it with purified water, drying the washed rice bran in a dryer maintained at 30 to 40 ° C. for 10 to 20 hours, and adding 40 parts by weight of fermented bacteria culture to 100 parts by weight of the dried rice bran. After mixing in a weight ratio of 60 to 60 parts by weight, fermented rice bran is prepared by fermenting at a temperature of 26 to 28 ° C. for 3 to 7 days, and fermented rice bran powder prepared through the process of grinding and powdering the fermented rice bran is used. The fermentation bacteria culture medium is prepared by preparing and washing non-glutinous rice, soaking the non-glutinous rice in water at a temperature of 30 to 35 ° C. for 1 to 3 hours, mixing 1.5 to 2.5 times by weight of water with the soaked non-glutinous rice, and then soaking the non-glutinous rice for 1 to 3 hours. Godubap is prepared by heating in a heat source at a temperature of 130°C for 50 to 150 minutes, and mixing 3 to 7 parts by weight of fermenting bacteria, 10 to 20 parts by weight of yeast, and 60 to 80 parts by weight of purified water in a weight ratio for 100 parts by weight of the whole godubap. The fermentation bacteria culture solution produced through the process is used,
The aged mushroom powder is prepared by preparing mushrooms mixed with button mushrooms, oyster mushrooms, and king oyster mushrooms at a weight ratio of 1:1:1, and mixing the prepared mushrooms with sodium bicarbonate (NaHCO ₃ ) solution and grapefruit seed extract at 97%: Washed with a mixed solution mixed at a weight ratio of 3, cut the washed mushrooms into 1 to 10 mm length units, and mixed with 30 to 50 parts by weight of stevia leaf extract based on 100 parts by weight of the total content of the cut mushrooms. Afterwards, ripened mushrooms are manufactured by storing and maturing at a temperature of 18 to 22°C for 10 to 30 hours. Ripened mushroom powder prepared through a process of powdering the aged mushrooms is used, and the stevia leaf extract is obtained by mixing stevia leaves. After preparing and mixing 2,500 to 3,500 parts by weight of purified water with respect to 100 parts by weight of the total content of the stevia leaves, the pressure inside the extraction vessel is set to 2.0 to 2.2 kgf/cm ² at a temperature of 140 to 160°C. , Stevia leaf extract prepared by hot water extraction by heating for 50 to 100 minutes is used,
The fermented okara powder is prepared by preparing okara, mixing 10 to 20 parts by weight of stevia leaf extract with respect to 100 parts by weight of the total content of the prepared okara, and storing it at a temperature of 18 to 22° C. for 1 to 10 hours. Aged, the fermented okara is mixed at a weight ratio of 10 to 20 parts by weight based on 100 parts by weight of the total content of the aged soybean curd, and then fermented at a temperature of 38 to 42° C. for 3 to 7 days. Drying with hot air at 140°C for 20 to 40 minutes, sterilizing the hot air dried okara for 5 to 15 minutes at a pressure of 500 to 800 MPa and a temperature of 35 to 39°C, and filtering the sterilized okara. Fermented soybean curd powder manufactured through
The fermented cabbage powder is prepared by washing cabbage, drying the washed cabbage at a temperature of 20 to 25° C. for 1 to 3 days, and using 20 to 30 parts by weight of fermented microbial culture medium for 100 parts by weight of the total content of the dried cabbage. Fermented cabbage was prepared by mixing in parts by weight and fermenting at a temperature of 36 to 38°C for 2 to 6 days. The fermented cabbage was dried with hot air at 130 to 170°C for 10 to 30 minutes and then dried at 25 to 35°C. Cabbage fermentation powder is used, which is stored and dried at a temperature for 10 to 30 hours, and prepared through the process of pulverizing and powdering the hot air-dried fermented cabbage, and the fermentation microorganism culture medium is prepared by placing the washed rice straw in a container containing water. and boiling and sterilizing the rice straw at a temperature of 110 to 115°C for 10 to 30 minutes to remove germs remaining in the rice straw, and cooling the water contained in the container from which the germs have been removed to prepare Bacillus subtilis leachate. The Bacillus subtilis contained in the Bacillus subtilis leachate is grown by maintaining the temperature at 70° C. for 7 to 9 hours, the rice straw is separated and removed from the B. subtilis leachate in which the B. subtilis has grown, and only the B. subtilis leachate is treated at a temperature of 105 to 110° C. A diet composition for improving constipation and intestinal function, characterized in that the fermented microbial culture solution is used by boiling and sterilizing the sterilized Bacillus subtilis leachate for 30 minutes and then cooling the sterilized Bacillus subtilis leachate at a temperature of 25 to 35°C. delete