KR20190046144A - Method of manufacturing food additive - Google Patents

Abstract

The present invention relates to a method of preparing food additives in which herbal materials are mixed and food additives prepared by the method. More specifically, a method of preparing food additives comprises: a first step of mixing herbal materials of Salicis radicis cortex (or chaga mushroom, hyacinth bean), beefsteak plant (or shiitake mushrooms, taraxacum herb), scutellaria baicalensis (or hawthorn, malt, lappa fruit), and Cacalia firma Komar (or polygonatum, polygonatum odoratum), and fermenting the mixture; a second step of concentrating and extracting a fermented mixture obtained in the first step; a third step of obtaining powder by freeze-drying a concentrated extract obtained in the second step; a fourth step of obtaining a solution by nano-treating the concentrated extract obtained in the third step; and a step of mixing a freeze-dried powder obtained in the third step and a nano-treatment solution obtained in the fourth step.

Description

TECHNICAL FIELD The present invention relates to a method of manufacturing food additives,

More particularly, the present invention relates to a method for producing a food additive in which a one-sided material is combined and a food additive prepared by the method. More particularly, the present invention relates to a method for producing a food additive, And a food additive which is nanoized by the above method and has improved antibacterial and digestive power.

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.

It is an object of the present invention to provide a method and apparatus for the production of a variety of products having various functions and effects such as yugi (or chaga mushroom, lotus beans), chaga (or shiitake mushroom, It is an object of the present invention to provide a nanoized one-component food additive having a function of enhancing the function of a herbal ingredient such as antibacterial agent by mixing and culturing a large number of herbal materials, have.

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 relates to a food additive for nano-sized herbal ingredients and a method for producing the same, in which a food having improved potency and digestive power of the herbal ingredients can be consumed without any burden at any time by allowing them to be added to ordinary foods in the same manner as a seasoning The purpose is to provide.

In order to achieve the above object,

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 containing at least one selected from the group consisting of a pathogen, a hornbeam, and an oak seed;

A second step of concentrating and extracting the fermented mixed material obtained in the first step;

A third step of lyophilizing the concentrated extract obtained in the second step to obtain a powder;

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

And a step of mixing the lyophilized powder obtained in the third step and the nanoprocessed solution obtained in the fourth step.

The present invention also provides a food additive prepared according to the process of the present invention.

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 a fourth material containing at least one selected from the group consisting of a pathogen, a hornbeam, and an oak seed;

A second step of concentrating and extracting the fermented mixed material obtained in the first step;

A third step of lyophilizing the concentrated extract obtained in the second step to obtain a powder;

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

And a step of mixing the lyophilized powder obtained in the third step and the nanoprocessed solution obtained in the fourth step.

In the above manufacturing method, the content of the first material, the second material, the third material and the fourth material in the step 1) is 30 to 50 parts by weight, 10 to 30 parts by weight, 5 to 30 parts by weight, To 15 parts by weight, and from 0.5 to 5 parts by weight.

The mixture may further comprise 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.

The mixture contains at least one compound selected from the group consisting of Rhizoctonia spp., Saururus chinensis, Ginseng, Hwanggi, Licorice, Bongil, Changjia, Yonggak, New country, (Red pepper), red bean (red pepper), red pepper, red lentil, red lentil, red lentil, black lentil, broiler, And a sixth material including at least one selected from the group consisting of oxime, oxazole, phthalocyanine, 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.

It is preferable to wash, cut and dry the mixture before the fermentation. In this case, the one-side material may be cleaned and cut to a predetermined size, for example, 5 to 10 mm to increase the extraction effect in the extraction process after the fermentation .

It is preferable that the one-way material mixture is sterilized before fermentation, and the one-way material is preferably sterilized at a predetermined temperature for a predetermined 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-mentioned production method, it is preferable to naturally ferment after mixing in step 1). 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 fermentation can be carried out by mixing a yeast product, a saccharification bacteria (Bacillus subtilis), a rizoo (Hwang Kuk-gyun), Kimchi steer (MG865), a brewers yeast paste (brewer's yeast) and chlorella.

The fermentation can be carried out by adding a natural fermentation broth containing at least one of cherry sage, ham, gruel, moon cake, dandelion or motherwort.

In the above production method, the step (2) 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.

In the above method, the step 3) is a step of pulverizing, and the pulverization is carried out by drying the extract to powder. The lyophilization is carried out at a temperature of -22 to -26 < It is preferable to dry for 5 days.

The above steps 4) and 5) are steps of producing and mixing ionized water. Firstly, + and - electrodes are attached to the deep sea water firstly, and then ionic bond, that is, hydrogen and oxygen is separated, and 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 food additive prepared according to the process of the present invention.

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.

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 > Preparation 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. 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 2 Preparation of Food Added with 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> Confirmation of 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 Figs. 1 and 2 (Fig. 1 and Fig. 2).

Claims (10)

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 member selected from the group consisting of alfalfa, shiitake, and baby leaf; 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 oak seed;
A second step of concentrating and extracting the fermented mixed material obtained in the first step;
A third step of lyophilizing the concentrated extract obtained in the second step to obtain a powder;
A fourth step of nano-treating the concentrated extract obtained in the third step to obtain a solution; And
And mixing the freeze-dried powder obtained in the third step and the nanoprocessed solution obtained in the fourth step.
The method according to claim 1,
The fourth step is a step of using a mixed strain comprising 12 kinds of mixed lactic acid bacteria, yeast dried product, saccharification bacteria (Bacillus subtilis), Rizzo (Hwang Kuk Kyun), Kimchi steer (MG865), Brewers yeast fowl (brewer's yeast) &Lt; / RTI &gt;
The method according to claim 1,
Wherein the fourth step comprises adding a natural fermentation broth containing cherry sage, sweet potato, semicircular bean, dalmatia, and motherwort.
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 a fifth material comprising at least one of Ganoderma lucidum, Rhodiola, Angelica keiskei, Peony root, Seokchangpo, Soybean curd, Deer, Ginger, Glue and Agaricus is further added in the first step.
6. The method of claim 5,
Wherein the content of the fifth material is 0.1 to 10 parts by weight based on 100 parts by weight of the total mixture.
The method according to claim 1,
In the first step, it is found that in the first step, there is a tendency that, in the first step, the ginseng root, saury, ginseng, hwanggi, licorice, (Red), red liquor, mulmongdong, gugija, longevity, black bean, broiler, horyu, small scent, ointment, licorice, mulberry, yulmu, red bean Wherein the sixth material is at least one selected from the group consisting of amorphous silicon, amorphous silicon, amorphous silicon, tantalum, and copper and tantalum.
8. The method of claim 7,
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 food additive prepared according to the process of any one of claims 1 to 8.
A natural functional food comprising a food additive prepared according to the process of any one of claims 1 to 8.

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