KR20190046143A - Food Additive and Natural Functional Food - Google Patents

Abstract

The present invention relates to a food additive in which herbal medicine materials are combined, and a natural functional food comprising the same. More specifically, the present invention relates to a food additive comprising a fermented extract produced by fermenting and then extracting a mixture, wherein the mixture comprises: a first material including one or more selected from the group consisting of Cortex ulmi pumila, chaga mushrooms, and Hyacinth bean; a second material including one or more selected from the group consisting of Beefsteak plant, shiitake mushrooms, and dandelion; a third material including one or more selected from the group consisting of Raphanus sativus, Crataegus pinnatifida, malt, and Lesser burdock; and a fourth material including one or more selected from the group consisting of Centella Asiatica, Polygonati Rhizoma, and Solomon′s seal root. In addition, the present invention relates to a natural functional food comprising the food additive.

Description

Food Additives and Natural Functional Foods

More particularly, the present invention relates to a food additive composed of a fermented extract of a combination of herbal ingredients including herbal composition, herbal composition, napkin, screen, and the like. And a functional food for improving inflammatory skin diseases such as atopy.

Herbal medicines are generally used in the form of herbal medicines. It is a medicinal herb that is mixed with medicinal materials and purified water in a container and then heated to heat up the herbal medicines. Since the herbal medicines are prepared by heating the herbal medicines, the active ingredients are easily extracted and easily absorbed, the side effects are small, and the reaction is fast. However, since such medicine is prepared directly from oriental medicine or herbal medicine, prescription fee and preparation cost are very expensive, and there is a great deal of economic burden and it is difficult to popularize it.

Extracts have been developed to solve these drawbacks. Exogen is a preparation made by extracting herbal medicines with a solvent such as water and concentrating all or most of the extract solution and drying it into semi-solid or solid form. However, the conventional extrusion is advantageous in that it is small in volume and easy to use. However, since the X-ray system is similar to the above-mentioned tablet, it is difficult to popularize it because it is prepared by taking a Chinese medicine or Chinese medicine, etc., and since it can not remove the characteristic odor of herbal medicine ingredient, it should be taken separately from general food. Therefore, There are a lot of inconveniences. In addition, all of the above-mentioned agents have a preconceived notion that they are herbal medicines.

Accordingly, the herb medicine can be conveniently taken in everyday life, and can be added to the general food in the same manner as a general seasoning, so that anyone can take food with the effect and function of herbal ingredients without any burden at any time It is required to develop a one-component food additive and a one-component functional food.

On the other hand, atopic dermatitis (atopic dermatitis) is a very severe itching that occurs in people with atopic dermatitis. Atopic dermatitis is a genetic disorder in which the cause of the disease has not yet been clearly identified. It is known that environmental factors are involved in the onset and deterioration of the disease. In addition, it seems to occur due to the combination of dry skin, the characteristics of skin itching easily compared with normal people, infections caused by bacteria, viruses, molds, emotional factors, and environmental factors. In recent decades, the incidence has been rising, and the number of patients in Korea is increasing.

Korean Patent Laid-Open Publication No. 2006-0058530 discloses a mixed extract of burdock, Shinhwa, thistle, urogum, and omija, which exhibits an itching relieving effect, in Korean Patent Application No. 2006-0058530, which is related to conventional oriental ingredients related to functional foods related to atopic dermatitis. Japanese Patent Application Laid-Open No. 2007-0095588 discloses a specific herbal composition for treating atopic skin diseases and a method for producing the herb composition comprising at least one selected from the group consisting of Ganoderma lucidum, Angelica gigas, Angelica keiskei koidz., Astragalus membranaceus, Mushroom, ginger, ginseng, joppy, green tea, marigold, bellflower, black bean, and Korean Patent Publication No. 2006-0074038 discloses a composition having a preventive effect against atopic dermatitis, A mixture of marigold, aloe, and gold is disclosed. In Korean Patent Laid-Open Publication No. 2006-0092373, pollen, white mackerel, caterpillar fungus, and casualties are the main components, Korean Patent Laid-Open No. 2007-0110589 discloses a composition for preventing and improving pediatric atopic dermatitis as a composition further comprising ginseng, ginger, ginseng, or porphyry. In Korean Patent Publication No. 2007-0110589, a skin acne bacterium containing an acidic polysaccharide isolated from mugwort Korean Patent Laid-Open Publication No. 2001-0003116 discloses a functional food for the treatment of atopic dermatitis, which comprises a celia lobule, a water extract of defoliated lobules, and salt, have.

The above-mentioned one-way materials were inadequate to use because their effects appeared in a short time and their effect was negligible. In addition, since steroid drugs, which are conventional medical prescription drugs, exhibit various side effects, there is a desperate need to develop a new herbal composition which can reduce the symptoms of atopic dermatitis and reliably use without any side effects.

The object of the present invention is to provide various nutritional ingredients and effects such as yugi (or chaga mushroom, swallow bean), chaga (or shiitake mushroom), nugget (or horseradish, malt, And a method of manufacturing the one-way material food additive, which is beneficial to the human body by causing a multiplicity of herbal materials to act synergistically with each other.

Another object of the present invention is to provide functional herbal materials such as yugi (or chaga mushroom, lotus bean), chaga (or shiitake mushroom, porcupine), napalm (or hermaphrodite, malt, The present invention provides a herb-based food additive and a method for manufacturing the herb-based food additive so as to be able to ingest food having the efficacy and function of the herbal materials without any feeling of burden at any time by adding it to the general food in the same manner as seasoning It has its purpose.

In order to accomplish the above object, the present invention provides a method of producing a fermented beverage comprising a first material comprising at least one selected from the group consisting of rhizome, chaga mushroom and bean bean; A second material comprising at least one selected from the group consisting of a shaker, a shiitake mushroom and a porpoise; A third material comprising at least one selected from the group consisting of napkins, hornbills, malt, and strangers; And a fourth material containing at least one selected from the group consisting of a pathogen, a hornbeam, and an oxycodone, and a fermented extract prepared by fermenting the mixture.

Also, the present invention relates to a method of producing a fermented beverage comprising a first material comprising at least one selected from the group consisting of rhizome, chaga mushroom and bean bean; A second material comprising at least one selected from the group consisting of a shaker, a shiitake mushroom and a porpoise; A third material comprising at least one selected from the group consisting of napkins, hornbills, malt, and strangers; And a fourth material comprising at least one selected from the group consisting of a pathogen, a hornbeam, and an oxye seed; A second step of sterilizing the mixed material obtained in the first step; A third step of fermenting the mixed material obtained in the second step; And a fourth step of concentrating and extracting the fermented mixed material obtained in the third step.

The present invention also provides a natural functional food comprising the food additive according to the present invention.

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

The food additives according to the present invention in combination with herbal ingredients, the production method thereof, and the natural functional foods to which they are added have the following effects.

(1) Since the food additive is manufactured from herbal ingredients, the side effects that may occur in the human body can be minimized.

(2) Since the herbal material is manufactured by using low-molecular material, it can minimize stomach irritation and easily digestion and absorption in the stomach, thereby reducing the burden of stomach and inducing normalization of the intestinal protective environment. It is effective for inflammatory skin diseases.

(3) It is possible to supply the four essential minerals contained in deep seawater to the human body, so that allergic reaction and itching induction in the human body can be reduced. have.

(4) In addition, the nutritional ingredient made in the form of low molecular weight not only reduces burden on the stomach by accelerating digestion and absorption, but also helps to improve energy metabolism, thereby improving chronic fatigue.

FIG. 1 is a photograph of an 11-year-old male adolescent before and after the administration of a food additive according to the present invention in order to confirm the symptom relief effect on atopic dermatitis.
FIG. 2 is a photograph of a 63-year-old male patient before and after the administration of the food additive according to the present invention in order to confirm the symptom relief effect on atopic dermatitis.

Hereinafter, the present invention will be described in detail.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or preliminary meaning and the inventor can define the concept of a term appropriately to describe its own invention in the best way Should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Thus, various equivalents And variations may be present.

The present invention

A first material comprising at least one selected from the group consisting of carnauba, rhizome, and bean curd;

A second material comprising at least one selected from the group consisting of a shaker, a shiitake mushroom and a porpoise;

A third material comprising at least one selected from the group consisting of napkins, hornbills, malt, and strangers; And

And a fourth material containing at least one selected from the group consisting of carbohydrates, hulls, and jade, and a fermented extract prepared by fermenting a mixture of the fermented extract and the fourth material.

The content of the first material, the second material, the third material and the fourth material in the food additive is 30 to 50 parts by weight, 10 to 30 parts by weight, 5 to 15 parts by weight , And 0.5 to 5 parts by weight.

The food additive may further include a fifth material comprising one or more selected from the group consisting of Ganoderma lucidum, Rhizoma, Angelica keiskei, Peony root, Seokchangpo, Soybean, Deer, Ginger, Seed and Agaricus. At this time, the content of the fifth material is preferably 0.1 to 10 parts by weight relative to 100 parts by weight of the whole mixture.

In the above-mentioned food additives, it is preferable to use a food additive which is selected from the group consisting of Horseshoe, Saururus chinensis, Ginseng, Hwanggi, Licorice, Bongil, (Red, white, red, blue, red, white, red, blue, red, white, red, blue, , And a sixth material including at least one selected from the group consisting of bamboo, jade bean, liquor, and copper and copper. At this time, the content of the sixth material is preferably 0.1 to 10 parts by weight based on 100 parts by weight of the whole mixture.

In addition,

A first material comprising at least one selected from the group consisting of carnauba, rhizome, and bean curd; A second material comprising at least one selected from the group consisting of a shaker, a shiitake mushroom and a porpoise; A third material comprising at least one selected from the group consisting of napkins, hornbills, malt, and strangers; And a fourth material comprising at least one selected from the group consisting of a pathogen, a hornbeam, and an oxye seed;

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

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

A fourth step of concentrating and extracting the fermented mixed material obtained in the third step;

And a method for preparing the food additive.

In the above-mentioned manufacturing method, the step 1) is a step of washing, cutting and drying, and the one-side material is cleanly washed and cut to a predetermined size, for example, 5 to 10 mm to increase the extraction effect in the extraction process after fermentation .

In the above production method, the step (2) is sterilization, and sterilization is performed at a predetermined temperature for a predetermined period of time. At this time, the sterilization temperature is set at a temperature at which most microorganisms and bacteria can be removed, for example, at a temperature range of 60 to 110 DEG C, and sterilization time is preferably sterilized for 0.5 to 2 hours, ℃ pasteurization, one-sided material is preferably sterilized for more than one hour at 105 ℃.

In the above production method, step (3) is a step of natural fermentation. At this time, mixed lactic acid bacteria are inoculated into a natural material sterilized for fermentation. Herein, the mixed lactic acid bacteria is a mixture of common bacterial strains which ferment a saccharide to obtain energy and produce a large amount of lactic acid. For example, it may comprise at least one of lactic acid bacterium, lactic acid bacteria and bifid bacteria In particular, it is preferable to use 12 kinds of mixed strains including Lacterium and Plutarum in Lactobacillus genus, Lactis and Phosphatus in Bifidobacterium as fermentation inoculum. At this time, the natural fermentation is carried out under the condition that the mixed lactic acid bacteria can ferment, for example, at 37 to 42 ° C for 22 to 26 hours.

The step (3) may be performed by mixing a yeast product, a saccharified bacterium, a licorice (Hwang Kuk-gyun), a kimchi steer (MG865), a brewer's yeast paste (brewer's yeast) and chlorella.

In addition, the step 3) may be carried out by adding a natural fermentation broth containing one or more of cherry sage, cuttlefish, semicircular bean, moon cake, dandelion or motherwort.

In the above production method, step (4) is a step of obtaining an extract. At this time, it is preferable that the extraction condition is extracted for 10 to 20 hours under a condition capable of sufficiently extracting the active ingredient contained in the herbal material, for example, at 90 to 100 ° C.

A fifth step of lyophilizing the concentrated extract obtained in the fourth step to obtain a powder;

A sixth step of nano-treating the concentrated extract obtained in the fourth step to obtain a solution; And

And a seventh step of mixing the lyophilized powder obtained in the fifth step and the nanoprocessed solution obtained in the sixth step.

The above step 5) is a step of pulverizing, and the pulverization is carried out by drying the extract to powder. The drying is performed by lyophilization, and the condition is that it is dried at a temperature of -22 to -26 DEG C for 2 to 5 days desirable.

The above steps 6) and 7) are steps of producing and mixing ionized water. Firstly, + and - electrodes are attached to the deep ocean water firstly and then separated into ionic bonds, hydrogen and oxygen. Various minerals are dissolved in the deep ocean water It is preferable to mix the ionized water with the one-way material mixture produced at the ratio of 1: 100-1000. The ionized water is produced by passing the ionized water through the ion exchange resin. This makes it possible to divide the herbal materials so that digestion and absorption can be performed well even in the intestine, and thus, the atopy and the like can be effectively performed.

The present invention also provides a natural functional food comprising the food additive according to the present invention.

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

< Example  1> Manufacture of food additives

The present inventors prepared food additives in the following manner.

division Product Name weight% Alternative or complementary material A Acne extract 30 to 40 Shiitake mushroom mycelium, B Malt extract 5 to 10 White paper, rhubarb C Yongcheng extract 1-5 Ganoderma lucidum mycelium, rhododendron ginseng, peony, ginseng extract D Leaf lobule extract 15-20 Mushroom mycelium E Nabbia extract 3 to 5 Cordyceps, Mycelium, Swallow Beans, Sansa, Malt, Wife F Broiler extract 15-20 Acaricus mycelium G Licorice extract 5 to 10 Red ginseng, propolis, honey, H Screen wind extract 0.7 to 1 Hwaseongcho Sowaekcho, Hwangjeong, Jukje I Green tea extract 1-2 Inosugi

The material was washed and dried, followed by hydrothermal disinfection (mushrooms were pasteurized at 60 ° C or lower and the herbal material was sterilized at 105 ° C for 1 hour or more). Then, a mixed strain including Lacterium, Lacterium, Pterantorum and Lactobacillus species of Lactobacillus and Lactobacillus sp. Bacterium was inoculated at a natural temperature (25 to 42 ° C), followed by spontaneous fermentation for 24 hours. Then, the herbal materials and the mushrooms were mixed and then extracted and concentrated at a temperature of 60 to 99 ° C for 8 to 72 hours. Then, the extracted concentrate was lyophilized at a temperature of -22 to -26 DEG C for 2 to 5 days to be powdered. The powder was mixed with the steamed dried grain powder and the dried fruit powder and packed.

< Example  2> Manufacture of Food Additives

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

division Product Name weight% Alternative or complementary material A Purified water 70 Deep ocean water, Geiger water, Germanium water B Acne extract 3.8 Shiitake mushroom mycelium, C Malt extract 0.7 White paper, rhubarb D Yongcheng extract 1.1 Ganoderma lucidum mycelium, rhododendron ginseng, peony, ginseng extract E Leaf lobule extract 1.5 Mushroom mycelium F Nabbia extract 0.38 Cordyceps, Mycelium, Swallow Beans, Sansa, Malt, Wife G Broiler extract 1.5 Acaricus mycelium H Licorice extract 0.64 Red ginseng, propolis, honey, I Screen wind extract 0.077 Hwaseongcho Sowaekcho, Hwangjeong, Jukje J Green tea extract 0.133 Inosugi K Sucroose
Fatty acid ester 0.114 L Glycine 0.03 M Lysine 0.007 N Ascovic acid 0.019 O Rice (Jing Changmi) 20 Apple, grape, orange, lemon, grape, mango etc. fruit juice
Seaweed, kelp, anchovy, barley shrimp, pollack, etc.
Brown rice, white beans, mackerel, sorghum and oats Sum 100

Herein, rice can be used as ordinary rice, but it is preferable to use Jinjiang rice. According to Donguibogam, it can be squeezed in the form of rice, porridge or mise, and it is known to converge on the bowels and harmonize the above.

The purified water may be ordinary tap water or purified water, but it is preferable to use deep sea water. Deep sea water can supply the four essential minerals contained in it to the human body, thus reducing allergic reactions and itching in the body.

The material was washed and dried, followed by hydrothermal disinfection (mushrooms were pasteurized at 60 ° C or lower and the herbal material was sterilized at 105 ° C for 1 hour or more). Then, a mixed strain including Lacterium, Lacterium, Pterantorum and Lactobacillus species of Lactobacillus and Lactobacillus sp. Bacterium was inoculated at a natural temperature (25 to 42 ° C), followed by spontaneous fermentation for 24 hours. Then, the herbal materials and the mushrooms were mixed and then extracted and concentrated at a temperature of 60 to 99 ° C for 8 to 72 hours. Then, the extracted concentrate was lyophilized at a temperature of -22 to -26 DEG C for 2 to 5 days to be powdered. Then, firstly, the electrodes of + and - are applied to the deep ocean water, and the ionic bonds, ie, hydrogen and oxygen, are separated. In the deep ocean water, various minerals are dissolved, the anions are separated into cations, To produce ionized water. Then, the ionized water produced in the third order was mixed with the mixture of the herbal materials produced at the ratio of 1: 100-1000 and packed.

< Example  3> To confirm the symptom relief effect of atopic dermatitis

In order to confirm the symptom relief effect of atopic dermatitis using the drinking water prepared in the above <Example 2>, the present inventors conducted an examination of an 11-year old adolescent (male) and a 63-year- After taking one cup per day (300 ml) for 4 months and 2 months, the progress was observed before and after the administration.

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

Claims (11)

A first material comprising at least one selected from the group consisting of carnauba, rhizome, and bean curd;
A second material comprising at least one selected from the group consisting of a shaker, a shiitake mushroom and a porpoise;
A third material comprising at least one selected from the group consisting of napkins, hornbills, malt, and strangers; And
And a fourth material comprising at least one selected from the group consisting of carbohydrates, horseshoe, and jade; and a fermented extract prepared by fermenting the mixture.
The method according to claim 1,
The content of the first material, the second material, the third material and the fourth material is 30 to 50 parts by weight, 10 to 30 parts by weight, 5 to 15 parts by weight, and 0.5 to 5 parts by weight, &Lt; / RTI &gt;
The method according to claim 1,
Wherein the food material further comprises at least one selected from the group consisting of Ganoderma lucidum, Rhizopus angustifolia, Angelica keiskei, Peony root, Seokjangpo, Soybean curd, Deer antler, Ginger, Seed ginger and Agaricus.
The method of claim 3,
Wherein the content of the fifth material is 0.1 to 10 parts by weight relative to 100 parts by weight of the total mixture.
The method according to claim 1,
Ginseng, mulberry, rhododendron, chrysanthemum, rhododendron, rhubarb, chrysanthemum, cherry leaf, white paper, green tea, Chinese caterpillar fungus, fennel, casualty, (Red pepper), red liquor, mushmundong, kjigi, longevity, black bean, broiler, hosoe, small scent, ointment, licorice, mulberry, yulmu, red bean, Wherein the food material further comprises at least one material selected from the group consisting of sweet potatoes, sweet potatoes, sweet potatoes, sweet potatoes, sweet potatoes and sweet potatoes.
6. The method of claim 5,
Wherein the content of the sixth material is 0.1 to 10 parts by weight relative to 100 parts by weight of the total mixture.
A first material comprising at least one selected from the group consisting of carnauba, rhizome, and bean curd; A second material comprising at least one selected from the group consisting of a shaker, a shiitake mushroom and a porpoise; A third material comprising at least one selected from the group consisting of napkins, hornbills, malt, and strangers; And a fourth material comprising at least one selected from the group consisting of a pathogen, a hornbeam, and an oxye seed;
A second step of sterilizing the mixed material obtained in the first step;
A third step of fermenting the mixed material obtained in the second step; And
A fourth step of concentrating and extracting the fermented mixed material obtained in the third step;
&Lt; / RTI &gt;
8. The method of claim 7,
A fifth step of lyophilizing the concentrated extract obtained in the fourth step to obtain a powder;
A sixth step of nano-treating the concentrated extract obtained in the fourth step to obtain a solution; And
And a seventh step of mixing the lyophilized powder obtained in the fifth step and the nanoprocessed solution obtained in the sixth step.
8. The method of claim 7,
The third step is characterized by using a mixed strain comprising a mixed lactic acid bacteria, a yeast dried product, a saccharified bacterium (Bacillus subtilis), a rizoo (Hwang Kuk Kyun), Kimchi steer (MG865), Brewers yeast fowl (brewer's yeast) and chlorella &Lt; / RTI &gt;
8. The method of claim 7,
Wherein the third step comprises adding a natural fermentation broth containing cherry sage, sweet potato, primrose, evening primrose, dandelion and motherwort.
A natural functional food comprising the food additive according to any one of claims 1 to 6.

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