KR20190048122A - A Composition For Relieving Allergic Rhinitis Comprising A Mixture Of Xanthium Strumarium, Magnoliae Flos, Elm'S Rootskin, Luffa And Chrysanthemum Indicum Flowers Fermented Product - Google Patents

Abstract

The present invention relates to a food composition for relieving allergic rhinitis which can maximize the absorption rate of an active ingredient through ultra fine pulverization of a fermented product of Xanthium strumarium L., Magnolia flower, Ulmus macrocarpa Hance, Luffa aegyptiaca Miller, and chrysanthemum. In addition, the present invention provides a food composition comprising a fermented product of Xanthium strumarium L., Magnolia flower, Ulmus macrocarpa Hance, Luffa aegyptiaca Miller, and chrysanthemum.

Description

[0002] The present invention relates to a food composition for allergic rhinitis comprising a fermented product of Allergic Rhinitis Comprising A, Xanthomonas, Ganoderma lucidum, Rootgrass, Spinach, and Chrysanthemum,

The present invention relates to a relieving food composition for allergic rhinitis which comprises a fermented product of genus Chrysanthemum, Shinyi, Roe, Root, and Chrysanthemum, and more particularly, to a method for producing a fermented product of Chrysanthemum, Shinyi, And to an allergic rhinitis relieving food composition capable of maximizing the absorption rate of the active ingredient.

Allergy is a disease caused by histamine hyperalgesia when exposed to certain allergens, usually caused by immunological weakness and environmental factors. Such allergic diseases generally cause rhinitis, itching, urticaria, edema and the like. However, when they are chronicized and develop over a long period of time, the quality of life is greatly reduced due to skin flaking and inflammatory reaction, It is known to lead to death.

In particular, it is known that allergic rhinitis is caused mainly by the dead body of pollen or fine dust mite, and it is known that the symptoms are mainly exacerbated in the spring and fall season due to seasonal factors. In the case of allergic rhinitis, antihistamines are recommended for relieving symptoms. However, in the case of antihistamines, high doses may cause drowsiness or dizziness, resulting in excessive secretion of histamine In some cases, the symptoms become worse.

Therefore, in order to reduce the use of such antihistamines, various natural substances and foods have been studied to prevent allergic rhinitis.

Xanthium strumarium L. (= X. sibiricum PATR ex WIDD.)) Is a fruit of toddler, and its medicinal products are foliage, roots and flowers, and fruit contains xanthostrumarin 1.2 %, Resin 3.3%, fatty oil, alkaloid, vitamin C, and pigment. Dried fruit contains 9.2% of fatty oil and its fatty acids are 64.20% linoleic acid, 26.8% oleic acid, 5.32% palmitic acid and 3.36% stearic acid. It is occupied. There were cerylalcohol, β-, γ-, ε-sitosterol (β-, γ-, ε-sitosterol) in the unsaturated fat and acetone insoluble fat was found in 33.2% of lecithin, cephalin) account for 66.8%. It is known that the species contains 6 ~ 7% of water and 40% of fatty oil, and 15.86% of pentosan is contained in the seed coat (Metabolism, Pp. 1080-1082, 1998). These gonads have been used to relieve rhinitis in the past, and they have been used to lower symptoms of rhinitis, especially as a component of herbal medicine or in the form of tea.

(0001) Korea Patent No. 10-1469325 (0002) Korean Patent No. 10-1625088

In order to solve the above-mentioned problems, the present invention provides a mitigating food composition for allergic rhinitis which can maximize the absorption rate of an active ingredient through ultra fine pulverization of a fermented product of genus, genus, yukie, wolfberry and chrysanthemum.

In order to solve the above-mentioned problems, the present invention provides a food composition comprising a genus Chrysanthemum, a Shin, a Root, a Scarlet and a Chrysanthemum ferment.

The food composition may be in the form of granules.

The food composition may have an allergic rhinitis and chronic rhinitis-mitigating effect.

The present invention also provides a beverage premix composition comprising the food composition.

The premix composition may contain one or more additives selected from the group of sweeteners, flavors, preservatives, dispersants and pigments.

The present invention also provides a beverage obtained by adding any one liquid beverage selected from purified water, milk, soy milk, and yogurt to the beverage premix composition.

The beverage may be characterized in that 100 to 2000 parts by weight of a liquid beverage is added to 100 parts by weight of the premix.

The composition for relieving allergic rhinitis according to the present invention comprises a fermented product of chrysanthemum, cinnamon, yuengpei, soap and chrysanthemum through ultrafine pulverization to maximize the absorption rate of the active ingredient The present invention can provide a food composition which can alleviate allergic rhinitis without the use of an antihistamine agent and effectively reduce allergic rhinitis occurring at the time of the change.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view of a package of a relieving food composition of allergic rhinitis containing sticks, cinnamon, yuukee, wool and chrysanthemum fermented product according to an embodiment of the present invention in a stick form.

Hereinafter, preferred embodiments of the present invention will be described in detail. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings. Throughout the specification, when an element is referred to as " including " an element, it means that it can include other elements, not excluding other elements, unless specifically stated otherwise.

The present invention is capable of various modifications and various embodiments and is intended to illustrate and describe the specific embodiments in detail. It should be understood, however, that the invention is not intended to be limited to the particular embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.

The terms used in the description are used only to describe certain embodiments and are not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present invention, terms such as comprise, having, or the like are intended to designate the presence of stated features, integers, steps, operations, elements, parts or combinations thereof, and may include one or more other features, , But do not preclude the presence or addition of one or more other features, elements, components, components, or combinations thereof.

The present invention relates to a food composition comprising Changzhou, Shinyi, Yukuni, scarlet and chrysanthemum fermented products.

Xanthium strumarium L. (= X. sibiricum PATR ex WIDD.)) Is a fruit of toddler, and its medicinal products are foliage, roots and flowers, and fruit contains xanthostrumarin 1.2 %, Resin 3.3%, fatty oil, alkaloid, vitamin C, and pigment. Dried fruit contains 9.2% of fatty oil and its fatty acids are 64.20% linoleic acid, 26.8% oleic acid, 5.32% palmitic acid and 3.36% stearic acid. It is occupied. There were cerylalcohol, β-, γ-, ε-sitosterol (β-, γ-, ε-sitosterol) in the unsaturated fat and acetone insoluble fat was found in 33.2% of lecithin, cephalin) account for 66.8%. The seeds contain 6 ~ 7% of water and 40% of fatty oil. It is known that the seed coat contains 15.86% of pentosan.

Magnolia flower is a word that leads to the peaks of magnolia flower belonging to Magnoliaceae and is called ginseng because the flower peaks are a bit spicy. In Korea, dried Magnolia denudata Desrousseaux or flower peaks are used in Korea. In Japan, M. denudata Desr., M. flower Pamp., M. korea, M. korea, Kobus DC., M. salicifolia Maxim., and M. sprengeri Pamp. In China, M. denudata Desr, M. flower Pamp., And M. sprengeri Pamp. Are used. It has been reported that Shin-yi has the properties of warmth and is effective for headache, low back pain and rhinitis, and also treats sinusitis and has the weakness of analgesic.

Studies on the effect of ULMUS DAVIDIANA, a skin of elm roots, on skin have not been well known. However, it is known that the sticky juice, which occurs when water is absorbed in water, softens the skin. The efficacy of yuukeepi in Donguibogam is balanced, tasteful, and poisonous, and it is said to smooth the feces, to eliminate the quadriplegic effect, to be effective in enteritis, to calm the swollen and to relieve insomnia. He also said he listens to various gastrointestinal diseases such as gastric ulcers, gastritis, gastritis

Spruce (Sucemiao, Sucemioi, 天 絡 糸, 天 羅, also known as Suiraku) is a perennial plant belonging to the dicotyledonous plant. The immature fruit was used for food, but the mature fruit It is rich in fiber, and has been used as a footwear, a cap, and a cleaning wipe. In addition, the scarlet fruit contains sodium nitrate and saponin, gibberellin, callactose, xylose which do not easily dissolve in water, and the fiber of the scarlet fruit contains xylan, mannan, caractan and lignin, It is effective for the treatment of asthma, tuberculosis and sinusitis because it has the effect of calming the cough. In addition, the scarlet fever is cold because it is cold. It promotes circulation of hot blood, and it has an excellent effect on diuretic, , Analgesic and anti-inflammatory actions.

Chrysanthemum is a perennial herb belonging to the Compositae, mainly edible or medicinal. It is also called as "Ganja" and "Nakyanghwa". Chrysanthemums can be used in a variety of ways, including chrysanthemums, chrysanthemums, and tea. The pharmacological action of chrysanthemum has the functions of promoting blood circulation, warming, and pain. It can be used for fever, fever, headache, dizziness, earache, eye disease, tumor pain, fever, detoxification, analgesia and inflammation. The effect of chrysanthemum on the primordial gangbok is' good for blood, take a long time and lighten the body, and do not grow old. It comforts the stomach, helps the five, and regulates the limbs. It is also effective for colds, headaches and dizziness. " In addition, references to the efficacy of chrysanthemum tea are also mentioned in the literature such as the Enhanced Forest Economy, Chungdang Shoten, and Divine Materia Medica. Chrysanthemum tea has these effects because it contains vitamin A, vitamin B1, choline, stachydrin, and adenine which are good for restoring eye and liver function among the components of chrysanthemum. Especially, Chrysanthemum flowers contain trimethylcyclohexane, carbosilicic acid and acacetin, leaves and stems of adenine, and cholinesutatidrine, and are especially effective for the nomenclature

In the present invention, a food composition was prepared by using the fermented products of Chanjia, Shin-ei, Root, Sponge and Chrysanthemum in order to maximize the efficacy of the genus, genus, yukie, wool and chrysanthemum and to facilitate drinking. The fermentation method used at this time can be used without limitation as long as it is a conventional fermentation method.

It is also preferred that the food composition is in the form of granules. The food composition prepared in the form of a powder is generally in the form of powder because the production method is simple and the preservation period is considerably increased when the powder is produced through the drying process. However, the powdered food composition is difficult to drink as it is, and even when it is mixed with a liquid, it is not dissolved in water in a short time, so a dispersant should be added. Therefore, in the present invention, it is prepared in a granular form, and not only is it easy to ingest, but also melts in a short period of time even when it is mixed with a liquid phase, maximizing the convenience of the eugustine and increasing the absorption rate of the active ingredient by more than 30% To provide a food composition.

In the present invention, it is preferable that the food composition has an allergic rhinitis and a chronic rhinorrhea mitigation effect. The ginseng, ginseng, yuukee, rouge, and chrysanthemum commonly lower the heat of the body, and are natural substances showing efficacy against diseases such as rhinitis, and when they are administered, a great effect can be expected for the relief of rhinitis. Therefore, the present invention preferably has the effect of alleviating rhinitis such as allergic rhinitis and chronic rhinorrhea rhythm, and may have a mitigating effect of allergic rhinitis.

The present invention also relates to a beverage premix composition comprising said food composition. Although it is possible to drink the food composition as granules and drink it as it is, it is more preferable to mix it with a liquid product for smooth intake and quick absorption. To this end, the food composition is preferably prepared as a beverage premix. At this time, the premix composition may contain at least one additive selected from the group of sweeteners, flavors, preservatives, dispersants and pigments. In addition, the beverage premix may be put in a container to take out an appropriate amount according to the amount of beverage. Preferably, the beverage premix is packed in a stick form at a capacity of one company. When the beverage premix is in use, one side of the stick is cut, They can be mixed and ingested. In addition, when a large amount of liquid is used in a single use or when a high-concentration beverage is desired, it is also possible to use 2 to 5 sticks.

In addition, the present invention relates to a beverage obtained by adding any one liquid beverage selected from purified water, milk, soy milk and yogurt to the beverage premix composition. In the case of the beverage premix composition, it is preferable that the beverage premix composition is mixed with various liquid beverages sold on the market. However, it is preferable that the beverage premix composition is mixed with purified water, milk, soy milk, yogurt, etc., It is also possible to mix premixes. At this time, it is preferable to mix 100 parts by weight to 2000 parts by weight of the liquid beverage based on 100 parts by weight of the premix at all times.

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. And certain features shown in the drawings are to be enlarged or reduced or simplified for ease of explanation, and the drawings and their components are not necessarily drawn to scale. However, those skilled in the art will readily understand these details.

Example

1 kg of each of Genus, Shin, Yukee, Suomi and Chrysanthemum were prepared and then washed three times and added into 15 L containers, respectively. 10 L of water was added to each vessel, and fermentation was performed by inoculating Lactobacillus rhamnosus. Thereafter, the liquid phase was separated from the fermented product, and then, the granulated powder was prepared by freeze-drying.

Experimental Example

Ten grams of the lyophilized granules were mixed with 500 ml of water, yogurt and milk, respectively, and then administered to 10 experimental groups with allergic rhinitis. Each participant was given sufficient training before the experiment. The questionnaires were asked to rate the number of coughs, the amount of runny nose, and the taste of the beverage on a scale of 1 to 5.

The number of coughs Amount of runny nose flavor Other Before taking 4.5 4.3 - Water + granule 3.8 3.7 2.8 Yogurt + granule 3.4 3.1 3.9 Milk + granules 3.5 3.6 3.2

As shown in Table 1, it was confirmed that the number of coughs and the amount of runny nose decreased when a drink containing granules was ingested. However, when the granules were mixed with water, the granules had difficulty in ingestion due to the unique taste, and when they were mixed with yogurt having the strongest taste, they were most easily ingested. In addition, when the granules were mixed with milk, it was confirmed that the amount of coughing and the amount of runny nose increased in two of the experimenters. It is thought that the amount of cough or runny nose increased due to allergy caused by milk.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, those skilled in the art will appreciate that such specific embodiments are merely preferred embodiments and that the scope of the present invention is not limited thereto will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (7)

Wherein the food composition comprises ginseng, ginseng, yukee, scallop, and chrysanthemum fermented product.
The method according to claim 1,
Wherein the food composition is in the form of a granule.
The method according to claim 1,
Wherein the food composition has an allergic rhinitis and chronic rhinorrhea mitigation effect.
A beverage premix composition comprising the food composition of claim 1.
5. The method of claim 4,
Wherein the premix composition comprises one or more additives selected from the group consisting of sweeteners, flavors, preservatives, dispersants and pigments.

A drink obtained by adding any one liquid drink selected from purified water, milk, soy milk and yogurt to the beverage premix composition of claim 5.
7. The beverage according to claim 6, wherein 100 to 2000 parts by weight of the liquid beverage is added to 100 parts by weight of the premix.

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