KR20210008191A - Functional food composition and functional composition comprising extract containing water-soluble silicon - Google Patents

Abstract

The present invention relates to a functional food composition comprising a water-soluble silicon-containing extract as an active ingredient. Also, the present invention relates to a functional composition and a method for producing the same. The water-soluble silicon-containing extract is an extract of one or more natural plants among Opuntia humifusa, Opuntia ficus-indica, Equisetum arvense, bamboo shoots, Momordica charantia, and Nypa fruticans. The extract comprises 0.0001 wt% or more of water-soluble silicon with respect to the total weight of the extract.

Description

Functional food composition and functional composition comprising extract containing water-soluble silicon}

The present specification relates to a functional food composition and a functional composition comprising a water-soluble silicon-containing extract as an active ingredient.

Diabetes is a disease in which glucose concentration in the blood increases due to insufficient insulin secretion or normal functioning, and thus releases sugar in the urine. Symptoms such as polyuria, Daum, and polyphagia are shown. If the disease persists, diabetic neuropathy, retinopathy , Arteriosclerosis, stroke, heart disease, and other diabetes complications. Such diabetes can be classified into type 1 diabetes, which is an insulin-dependent diabetes that does not produce insulin at all, and type 2 diabetes, which is a relatively insufficient insulin-dependent diabetes while producing insulin. More than 90% of diabetic patients are known to be type 2 diabetics. Type 1 diabetes occurs because beta cells of the pancreas are destroyed due to congenital or viral invasion or severe damage to the pancreas, and there is no or extremely little insulin produced in the body. It is mainly called childhood diabetes because it occurs acutely in childhood, and it is treated by controlling blood sugar by administering insulin. Type 2 diabetes mainly occurs in the adult population, and is caused by insulin resistance, which is manifested by impaired insulin secretion to the underlying state and stimulation, increased production of endogenous glucose in the liver, and decreased sugar utilization in peripheral tissues. In addition to genetic factors, there are high-calorie and high-fat diets, lack of exercise, stress, obesity, and taking drugs due to westernization of diet. It is treated by taking blood sugar-lowering drugs along with diet or exercise.

A hypoglycemic agent used to treat type 2 diabetes regulates blood sugar after a meal and prevents hypoglycemia from occurring. In the case of administration of sulfonylurea, biguanide, etc., which are mainly used as oral hypoglycemic agents, the blood sugar level increases rapidly after eating, whereas the appearance of insulin in the blood due to the administered drug is reduced. Because it is relatively slow, symptoms of hyperglycemia after meals, hyperinsulinemia and hypoglycemia appear between meals and meals. Therefore, in order to overcome the problem of the conventional method of controlling glucose concentration in blood, a method of preventing the absorption of glucose into the blood itself has been attempted. One of them is the use of alpha glucosidase inhibitors as a therapeutic agent for diabetes. Since the alpha glucosidase inhibitor inhibits glucose absorption in the blood itself, it can be used for the treatment and prevention of obesity and hyperlipidemia in addition to diabetes.

However, prescription as a drug for such metabolic diseases may give general people a sense of rejection. Therefore, as a functional food, there is a need for a formulation that can be consumed familiar to the public without feeling rejected. In many prior arts, there are functional food compositions comprising extracts extracted from natural plants.

Korean Patent Application Publication No. 2015-0122102 discloses an antithrombotic composition containing a fraction of the colored soybean extract extracted from colored soybeans as an active ingredient, and prevents diabetes, etc. by controlling the substance causing the formation of blood clots in the above document. Although it is described that it can be treated, only cell-level platelet aggregation inhibition tests are being initiated, and it was not known whether the effect of blood sugar levels, etc. in the actual clinical stage. In addition, Korean Patent Application Publication No. 2013-0078387 discloses that the extract extracted from the tea tree can prevent or improve metabolic syndrome.

However, no literature has conducted research on health functional foods containing extracts of natural plants containing a high content of silicon.

Korean Patent Publication No. 10-2015-0122102 Korean Patent Publication No. 10-2013-0078387

In view of the above problems, the inventors of the present invention intend to provide a functional food composition containing water-soluble silicon derived from natural plants and a method for manufacturing the same.

The object of the present invention is not limited to the object mentioned above. The object of the present invention will become more apparent from the following description, and will be realized by the means described in the claims and combinations thereof.

In one aspect of the present invention, in a functional food composition comprising a water-soluble silicon-containing extract as an active ingredient, the water-soluble silicon-containing extract is an extract of any one or more natural plants of Cheonnyeoncho, Baeknyeoncho, horsetail, bamboo shoots, bitter gourd and napa palm, The extract provides a functional food composition, characterized in that it contains 0.0001% by weight or more of water-soluble silicon based on the total weight of the extract.

In one aspect of the present invention, the natural plant extract is a water extract, a C ₁ -C ₅ alcohol extract or a C ₁ -C ₅ alcohol aqueous solution extract, providing a functional food composition.

의 온도 및 진공도 10 내지 700 mmHg의 조건에서 감압추출된 추출물인, 기능성 식품 조성물을 제공한다.In one aspect of the present invention, the extract of the natural plant is 20 to 300

It provides a functional food composition, which is an extract extracted under reduced pressure under the conditions of a temperature and a vacuum of 10 to 700 mmHg.

In one aspect of the present invention, the extract provides a functional food composition of 0.01 to 100% by weight based on the total weight of the food composition.

In one aspect of the present invention, the water-soluble silicon-containing extract is a cheonnyeoncho extract,

The Cheonnyeoncho extract provides a functional food composition containing 0.2 to 4% by weight of vitamin C, 0.001 to 7% by weight of silicon, 0.1 to 1% by weight of ash, and 30 to 60% by weight of fiber based on the total weight of the extract. do.

In one aspect of the present invention, the water-soluble silicon-containing extract is an extract of Cheonnyeoncho, Baengnyeoncho, bamboo shoots, horsetail and bitter gourd,

It provides a functional food composition, which is an extract extracted by mixing any one or more of 10 to 200 parts by weight of Baengnyeoncho, 10 to 200 parts by weight of bamboo shoots, 10 to 200 parts by weight of horsetail and 10 to 200 parts by weight of bitter gourd based on 100 parts by weight of Cheonnyeoncho.

In one aspect of the present invention, the functional food composition provides a functional food composition, which is a food composition for preventing, alleviating or treating metabolic diseases or metabolic syndrome.

In one aspect of the present invention, the metabolic disease is any one or more of diabetes, cholesterol disease, hyperlipidemia and lipid metabolism disease, and the prevention or treatment of the metabolic syndrome is weight loss, improvement of abdominal obesity, reduction of body fat, reduction of cholesterol, reduction of blood sugar. And it provides any one or more, functional food composition selected from the group consisting of improvement in body shape.

In one aspect of the present invention, the extract is included in functional foods in the form of tablets, capsules, powders, granules, pills, liquids and suspensions, and the functional foods are drinks, meat, sausages, bread, biscuits, rice cakes , Chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, dairy products including ice cream, various soups, beverages, alcoholic beverages and vitamin complexes, soybean processed products, tofu, dairy products, and dairy products It provides a functional food composition.

Another aspect of the present invention is a method of manufacturing any one of the above functional food compositions, the manufacturing method comprising: washing any one or more natural plants of Cheonnyeoncho, Baengnyeoncho, horsetail, bamboo shoots, bitter gourd and Napa palm; Extracting the washed natural plants by hot water extraction or vacuum extraction; And it provides a method for producing a functional food composition comprising; and injecting the extract of natural plants into the food.

In another aspect of the present invention, the functional food composition is tofu, and the manufacturing method provides a method for preparing a functional food composition comprising:

1) Soaking dried beans in water, washing them with clear water, and grinding them using a millstone or grinder; 2) preparing a soy milk mixture obtained by filtering soybean curd from the pulverized soybean dough; 3) applying heat to the prepared soymilk mixture to cook; 4) adding a coagulant and extracts of the natural plant to the cooked soymilk mixture to produce soft tofu by coagulation; And 5) compressing the soft tofu to complete the tofu.

In another aspect of the present invention, the manufacturing method provides a method for preparing a functional food composition comprising:

의 온도 조건에서 1 내지 30분간 가열하는 단계; 4) 상기 천연식물의 추출물 5 내지 200cc를 500ml 내지 1500 ml의 물에 희석하여 가열한 두유혼합액에 첨가하는 단계; 및 5) 5 내지 20분 방치 후에 응고된 순두부를 성형틀에 넣고 4-120분간 압착하여 두부를 완성하는 단계.1) After soaking 5 to 15 kg of dried beans in water for 1-24 hours, washing the beans twice with clear water when the beans are completely swollen, and grinding them using a stone or grinder; 2) separating the soybean milk mixture by filtering the pulverized bean dough using a filter or filter cloth; 3) 80 to 120 in the separated soy milk mixture

Heating for 1 to 30 minutes at a temperature condition of; 4) diluting 5 to 200 cc of the natural plant extract in 500 ml to 1500 ml of water and adding it to the heated soy milk mixture; And 5) placing the solidified soft tofu in a molding mold after leaving for 5 to 20 minutes and pressing for 4-120 minutes to complete the tofu.

In another aspect of the present invention, the functional food composition is any one or more of bread, biscuits, snacks and confectionery, and the manufacturing method includes 2 to 10 parts by weight of sugar and 10 to 20 parts by weight of eggs based on 100 parts by weight of the dough material. , Margarine 3 to 6 parts by weight, salt 0 to 2 parts by weight, baking powder 0.1 to 1.0 parts by weight, edible oil 0 to 20 parts by weight, and comprising the step of kneading, including 1 to 10 parts by weight of the extract of the natural plant, functional It provides a method for preparing a food composition.

In another aspect of the present invention, the functional food composition is any one or more of bread, biscuits, snacks and confectionery, and the manufacturing method includes 2 to 10 parts by weight of sugar and 10 to 20 parts by weight of eggs based on 100 parts by weight of the dough material. , Margarine 3 to 6 parts by weight, salt 0 to 2 parts by weight, baking powder 0.1 to 1.0 parts by weight, edible oil 0 to 20 parts by weight, and comprising the step of kneading, including 1 to 10 parts by weight of the extract of the natural plant, functional It provides a method for preparing a food composition.

In another aspect of the present invention, the functional food composition is ramen, and the manufacturing method comprises kneading including 1 to 10 parts by weight of the extract of the natural plant based on 100 parts by weight of the dough material. Provides a manufacturing method.

In another aspect of the present invention, the functional composition is a functional toothpaste composition, sodium monofluorophosphate 0.01 to 5 parts by weight, calcium carbonate 1 to 20 parts by weight, tocopherol acetate 0.1 to 5 parts by weight, glycerin 1 to 20 parts by weight, 10 to 80 parts by weight of purified water, 0.1 to 5 parts by weight of xylitol, 1 to 10 parts by weight of carboxymethylcellulose, 0.1 to 3 parts by weight of lavender extract 0.1 to 10 parts by weight of natural water-soluble silicate, functional toothpaste It provides a method of preparing the composition.

In another aspect of the invention, the functional composition is a cosmetic soap, vegetable collagen 0.1 to 5 parts by weight, coconut oil 1 to 20 parts by weight, olive oil 1 to 10 parts by weight, evening primrose oil 1 to 10 parts by weight, glycerin 1 To 30 parts by weight, 0.1 to 5 parts by weight of hyaluronic acid, 0.01 to 5 parts by weight of stem cell culture solution, 0.1 to 5 parts by weight of edelweiss extract, 0.1 to 3 parts by weight of lavender extract oil, 10 to 50 parts by weight of purified water, 1 to sodium palmate 10 parts by weight. It provides a method for producing a functional soap composition comprising the step of including 0.1 to 5 parts by weight of titanium dioxide and 1 to 10 parts by weight of a water-soluble silicate.

Functional food composition according to an aspect of the present invention is excellent in preventing, reducing or treating metabolic diseases or metabolic syndrome by providing a functional food composition comprising a high concentration of silicon from natural plants.

The effects of the present invention are not limited to the effects mentioned above. It should be understood that the effects of the present invention include all effects that can be inferred from the following description.

Unless otherwise specified, all numbers, values, and/or expressions expressing ingredients, reaction conditions, and content of ingredients used herein are the variety of measurements that occur in obtaining such values, among other things, in which these numbers are essentially different. Since they are approximations that reflect uncertainty, they should be understood as being modified in all cases by the term "about". In addition, when numerical ranges are disclosed herein, such ranges are continuous and, unless otherwise indicated, include all values from the minimum value of such range to the maximum value including the maximum value. Furthermore, when this range refers to an integer, all integers from the minimum value to the maximum value including the maximum value are included, unless otherwise indicated.

In the present specification, when a range is described for a variable, it will be understood that the variable includes all values within the stated range, including the stated endpoints of the range. For example, a range of "5 to 10" includes values of 5, 6, 7, 8, 9, and 10, as well as any subranges such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, etc. Inclusive, and it will be understood to include any values between integers that are reasonable in the scope of the stated range, such as 5.5, 6.5, 7.5, 5.5 to 8.5 and 6.5 to 9, and the like. Also, for example, the range of "10% to 30%" is 10% to 15%, 12% to 10%, 11%, 12%, 13%, etc., as well as all integers including up to 30%. It will be understood to include any subranges such as 18%, 20% to 30%, and the like, and include any values between reasonable integers within the scope of the stated range, such as 10.5%, 15.5%, 25.5%, and the like.

Hereinafter, the present invention will be described in detail.

The present invention relates to a method for preparing a silicon-containing solution from Cheonnyeoncho, Baengnyeoncho, horsetail, bamboo shoots, and bitter gourd plants, and to a method for using the same.The extract obtained above is selected from the hot water extraction method and the vacuum extraction method for cultivated natural plants. It is an invention for use as a scientifically available additive and utilization agent.

Water-soluble silicon is generally produced as a pure substance by reacting silicate ore with alkaline earth metal compounds at high temperature. Water-soluble silicon (Na ₂ SiO ₃ ) is a substance with self-cleaning ability to decompose organic substances in water.It is used in agriculture, livestock industry and fishery. It is used in various ways. In general, blood vessels are tissues rich in silicon, but silicon has a function of maintaining the elasticity of the inner wall of the artery. It also prevents arteriosclerosis by preventing cholesterol from attaching to blood vessels. It is said that the arteries of people with advanced arteriosclerosis contain only a few percent of healthy people with silicon. Water-soluble silicon is produced by reacting a natural mineral silicate and an alkaline earth metal compound at high temperature, and then dissolved in water again. Originally pure silicon is Si, but if it goes through a complex process and procedure, water-soluble silicon (Na ₂ SiO ₃ ) that can be 100% soluble in water can be prepared. Unlike silica and SiO2, which are inherently insoluble, water-soluble silicon has excellent bioabsorption and bioavailability when administered into the body.

There are various phenomena due to lack of silicon in the body, and aging begins early and is known to be the cause of various diseases. Silicon is consumed by 0.5 to 40 mg per day for an average adult. When silicon is insufficient in the body, connective tissue is weakened and nails may be broken or arteriosclerosis may occur due to weakening of the elasticity of blood vessels, and it is reported that silicon is only 1/14 of healthy people in the arteries of a person undergoing atherosclerosis. There is. Blood vessels are tissues containing a large amount of silicon, but this phenomenon occurs because silicon decreases with age. Silicon can sufficiently accumulate in the body when young, but the ability to accumulate decreases with age and must be consumed regularly from outside.

In general, foods containing silicon are known to include ginseng, spinach, gyoza, corn, etc., but it is difficult to consume a large amount of foods containing silicon in the current diet, and silicon is difficult to be absorbed by the body. However, in the case of providing water-soluble silicon, there is an advantage in that the absorption rate is increased and the bioavailability is increased. However, as described above, water-soluble silicon is manufactured from silica, a natural mineral, through a complicated process, and is not costly.

Therefore, after researching a method that can provide water-soluble silicon that is easily absorbed by a simple method, the inventors of the present invention obtained extracts of any one or more of natural plants, such as Cheonnyeoncho, Baengnyeoncho, horsetail, bamboo shoot, bitter gourd, and napa palm. Through the invention, the fact that water-soluble silicon can be provided at a high concentration has been invented, and the extract is intended to be provided as a functional food composition for use in the treatment of metabolic syndrome or metabolic disease.

In addition, the present invention relates to the production of functional healthy tofu, ramen, confectionery, and beverages in which silicon required by human tissue cells is ingested from food. Although silicon is not produced in the body, it is a useful component to the human body, and it is consumed in foods and body parts grown in nature. In the body, silicon compacts collagen fibers and elastin tissues from the dermal cells of the skin, helps to remove harmful cholesterol in the body, and helps to improve hair growth, blood flow, and immune function. In the present invention, a technology for easily ingesting silicon, an important nutrient mineral as food, is functionalized by functionalizing a silicon-containing mixture extracted from natural plants, such as Cheonnyeoncho, Baengnyeoncho, horsetail, bamboo shoots, bitter gourd, rice husk, palm cactus, etc., and water-soluble silicates obtained from minerals. It is in invention.

Hereinafter, various aspects of the present invention will be described.

In one aspect of the present invention, in a functional food composition comprising a water-soluble silicon-containing extract as an active ingredient, the water-soluble silicon-containing extract is Cheonnyeoncho ( Opuntia humifusa ), Baengnyeoncho ( Opuntia ficus-indica ), horsetail ( Equisetum arvense ), bamboo shoots, It is an extract of any one or more natural plants of bitter gourd ( momordica charantia ) and nipa palm ( Nypa fruticans ), and the extract provides a functional food composition, characterized in that it contains 0.0001% by weight or more of water-soluble silicon based on the total weight of the extract. .

In the present invention, the water-soluble silicon may be a silicate (Na ₂ SiO ₃ 10H ₂ 0).

Cheonnyeoncho is a Korean native cactus, and it is classified as the strongest plant among plants native to the earth that withstands cold temperatures of -40 degrees Celsius and grows vitality even in temperatures of 50 degrees Celsius. Also, unlike ginseng, which is a shaded plant, it is called Taesam because it absorbs the most sunlight and smells ginseng from its roots. These millennials capture and remove active oxygen, the main cause of adult diseases, and are effective in inhibiting aging, anti-cancer effect, anti-inflammatory, anti-viral, anti-blood coagulation, improving blood flow, and improving diabetes.Flavonoids 5% or more, dietary fiber 45% or more, It contains 2.4% vitamin C.

In addition, the horsetail is a perennial herbaceous plant belonging to the Soxaceae family, and is a perennial fern that grows in mountains and fields throughout Korea. This horsetail is a plant that has anti-inflammatory and anti-inflammatory properties.

Nipa palm grows in Southeast Asia such as India, Malaysia, and is a natural active ingredient with antioxidant, antibacterial and cell-protective effects.

In one aspect of the present invention, the natural plant extract is a water extract, a C ₁ -C ₅ alcohol extract or a C ₁ -C ₅ alcohol aqueous solution extract, providing a functional food composition.

In one embodiment, in the case of a C ₁ -C ₅ alcohol aqueous solution extract, it may be a 10 to 80% aqueous solution extract.

In one aspect of the present invention, the extract of the natural plant provides a functional food composition, which is an extract extracted under reduced pressure under the conditions of a temperature of 20 to 300 °C and a vacuum degree of 10 to 700 mmHg.

In one embodiment, 10Kg of cheonnyeoncho plants are cleanly washed, and the alcohol component is evaporated from the extracted solution at room temperature and heated for 1-100 hours at 25-100°C with 20 liters of water or ethyl alcohol-containing solvent. Removed, and a mixed solution eluted in a pure water solvent is obtained.

In one embodiment, 10Kg of a perennial plant is cleanly washed and heated at room temperature for 1-100 hours at 25-100° C. for 1-100 hours with 20 liters of a solvent containing water or ethyl alcohol, and the alcohol component is heated at 80° C. Removed, and a mixed solution eluted in a pure water solvent is obtained.

In one embodiment, 10Kg of bamboo shoots are washed cleanly and heated at room temperature and heated at room temperature for 1-100 hours at 25-100° C. for 1-100 hours with 20 liters of water or ethyl alcohol-containing solvent, and the alcohol component is heated at 80° C. Removed, and a mixed solution eluted in a pure water solvent is obtained.

In one embodiment, 10Kg of horsetail plants are washed cleanly and heated at room temperature and heated at room temperature for 1-100 hours at 25-100 degrees Celsius with 20 liters of water or ethyl alcohol-containing solvent. Removed, and a mixed solution eluted in a pure water solvent is obtained.

In one embodiment, 10Kg of a bitter gourd plant is cleanly washed and heated at room temperature and heated at room temperature for 1-100 hours at 25-100° C. for 1-100 hours with 20 liters of water or ethyl alcohol-containing solvent. Removed, and a mixed solution eluted in a pure water solvent is obtained.

In one embodiment, 10Kg of Nipa palm plants are washed cleanly and heated at room temperature for 1-100 hours at 25-100 degrees Celsius with 20 liters of solvent containing water or ethyl alcohol, and heated at 80 degrees Celsius at normal pressure. After deburring, a mixed solution eluted in a pure water solvent is obtained.

In one embodiment, 5-30Kg of Cheonnyeoncho, Baengnyeoncho, bamboo shoots, horsetail, and bitter gourd are cleaned and vacuum-dried to remove moisture, and then extracted under reduced pressure for 1-36 hours at 30-300°C with a vacuum degree of 10-700mmHg.

In one embodiment, 10Kg of Cheonnyeoncho, Baengnyeoncho, bamboo shoots, horsetail, and bitter gourd are cleaned and extracted under reduced pressure for 1-36 hours at 25-80°C with a vacuum degree of 10-700mmHg using 20 liters of water as a solvent.

In one embodiment, 10Kg of Cheonnyeoncho, Baengnyeoncho, bamboo shoots, horsetail, and bitter gourd are washed cleanly and extracted with 20 liters of a solvent in which ethyl alcohol 20 is mixed with 80 water and extracted under reduced pressure for 1-36 hours at a vacuum degree of 10-700mmHg at 25-80°C. In the extracted solution, alcohol is evaporated by heating to 80° C. under normal pressure to obtain an extract dissolved in pure water solvent.

In one embodiment, the extract extracted from the above is produced in one or more mixtures to produce a silicon content of 10-200mg/l, then filtered using a microfilter, sterilized at 100°C, and then packaged.

In one aspect of the present invention, the extract provides a functional food composition of 0.0001 to 100% by weight based on the total weight of the food composition.

In one aspect of the present invention, the water-soluble silicon-containing extract is a Cheonnyeoncho extract, and the Cheonnyeoncho extract contains 2 to 4% by weight of vitamin C, 0.0001 to 3% by weight of silicon, and 0.1 to 1% by weight of ash based on the total weight of the extract. And it provides a functional food composition containing 30 to 60% by weight of fiber.

In one aspect of the present invention, the water-soluble silicon-containing extract is an extract of Cheonnyeoncho, Baengnyeoncho, bamboo shoots, horsetail and bitter gourd, 10 to 200 parts by weight of Baengnyeoncho, 10 to 200 parts by weight of bamboo shoots, 10 to 200 parts by weight of horsetail per 100 parts by weight of Cheonnyeoncho It provides a functional food composition that is an extract extracted by mixing 10 to 200 parts by weight and 10 to 200 parts by weight of bitter gourd.

In one aspect of the present invention, the functional food composition provides a functional food composition, which is a food composition for preventing, alleviating or treating metabolic diseases or metabolic syndrome.

In one aspect of the present invention, the metabolic disease is any one or more of diabetes, hyperlipidemia and lipid metabolism disease, and the prevention or treatment of the metabolic syndrome is a group consisting of weight loss, abdominal obesity improvement, body fat reduction, blood sugar reduction and body shape improvement. Any one or more selected from, it provides a functional food composition.

Living organisms consume nutrients in order to maintain life, digest and absorb them into body composition, and store them as energy sources. In addition, it decomposes and performs various biological activities with the energy released at that time, and such a series of actions is called "metabolism." In the present specification, the term "metabolic syndrome" refers to a state in which living organisms including humans or animals are unable to perform such metabolism smoothly. In one aspect of the present invention, the metabolic syndrome includes a carbohydrate metabolism syndrome or a lipid metabolism syndrome caused by an abnormal carbohydrate or lipid metabolism, respectively. In another aspect of the present invention, the metabolic syndrome includes a symptom or disease caused by a sugar or lipid metabolism disorder, specifically a symptom or disease caused by an excessive fat accumulation caused by a fatty acid metabolism disorder, examples of which include obesity, hyperlipidemia, Hypertension, type 2 diabetes and cardiovascular diseases such as arteriosclerosis, myocardial infarction, or angina include, but are not limited thereto.

In one aspect of the present invention, the extract is included in functional foods in the form of tablets, capsules, powders, granules, pills, liquids and suspensions, and the functional foods are drinks, meat, sausages, bread, biscuits, rice cakes , Chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, dairy products including ice cream, various soups, beverages, alcoholic beverages and vitamin complexes, soybean processed products, tofu, dairy products, and dairy products It provides a functional food composition.

The formulation of the food composition is not particularly limited, but may be formulated into, for example, a tablet, a granule, a powder, a liquid such as a drink, caramel, a gel, or a bar. In the food composition of each formulation, in addition to the active ingredients, ingredients commonly used in the field can be appropriately selected and blended by a person skilled in the art according to the formulation or purpose of use without difficulty, and synergistic effects may occur when applied simultaneously with other ingredients. have.

The determination of the dosage of the active ingredient is within the level of those skilled in the art, and the daily dosage thereof is, for example, 0.01 mg/kg/day to 5000 mg/kg/day, more specifically 0.1 mg/kg/day to 500 mg/day. It may be kg/day, but is not limited thereto, and may vary depending on various factors such as age, health condition, and complications of the target to be administered.

Another aspect of the present invention is a method of manufacturing any one of the above functional food compositions, the manufacturing method comprising: washing any one or more natural plants of Cheonnyeoncho, Baengnyeoncho, horsetail, bamboo shoots, bitter gourd and Napa palm; Extracting the washed natural plants by hot water extraction or vacuum extraction; And it provides a method for producing a functional food composition comprising; and injecting the extract of natural plants into the food.

In another aspect of the present invention, the functional food composition is tofu, and the manufacturing method provides a method for preparing a functional food composition comprising:

1) Soaking dried beans in water, washing them with clear water, and grinding them using a millstone or grinder; 2) preparing a soy milk mixture obtained by filtering soybean curd from the pulverized soybean dough; 3) applying heat to the prepared soymilk mixture to cook; 4) adding a coagulant and extracts of the natural plant to the cooked soymilk mixture to produce soft tofu by coagulation; And 5) compressing the soft tofu to complete the tofu.

In another aspect of the present invention, the manufacturing method provides a method for preparing a functional food composition comprising:

1) Soaking 5 to 15 kg of dried beans in water for 1-24 hours, then washing the beans twice with clear water when the beans are completely swollen, and grinding them using a stone or grinder; 2) separating the soybean milk mixture by filtering the pulverized bean dough using a filter or filter cloth; 3) heating the separated soymilk mixture at a temperature of 80 to 120°C for 1 to 30 minutes; 4) diluting 5 to 200 cc of the natural plant extract in 500 ml to 1500 ml of water and adding it to the heated soy milk mixture; And 5) placing the solidified soft tofu in a molding mold after leaving for 5 to 20 minutes and pressing for 4-120 minutes to complete the tofu.

In another aspect of the present invention, the functional food composition is any one or more of bread, biscuits, snacks and confectionery, and the manufacturing method includes 2 to 10 parts by weight of sugar and 10 to 20 parts by weight of eggs based on 100 parts by weight of the dough material. , Margarine 3 to 6 parts by weight, salt 0 to 2 parts by weight, baking powder 0.1 to 1.0 parts by weight, edible oil 0 to 20 parts by weight, and comprising the step of kneading, including 1 to 10 parts by weight of the extract of the natural plant, functional It provides a method for preparing a food composition.

In another aspect of the present invention, the functional food composition is any one or more of bread, biscuits, snacks and confectionery, and the manufacturing method includes 2 to 10 parts by weight of sugar and 10 to 20 parts by weight of eggs based on 100 parts by weight of the dough material. , Margarine 3 to 6 parts by weight, salt 0 to 2 parts by weight, baking powder 0.1 to 1.0 parts by weight, edible oil 0 to 20 parts by weight, and comprising the step of kneading, including 1 to 10 parts by weight of the extract of the natural plant, functional It provides a method for preparing a food composition.

In another aspect of the present invention, the functional food composition is ramen, and the manufacturing method comprises kneading including 1 to 10 parts by weight of the extract of the natural plant based on 100 parts by weight of the dough material. Provides a manufacturing method.

One implementation example is as follows. 1) Dried soybeans are soaked in water, washed with clear water, and ground using a millstone or a grinder, 2) preparing soymilk or soybean water from which soybeans are filtered out of the crushed soybean dough, 3) heat to the prepared soybeans A water-soluble silicate-containing functional tofu was prepared by adding and cooking steps, 4) adding a coagulant and functional ingredients to the cooked soybean water to make soft tofu by condensation, and 5) compressing the soft tofu to complete the tofu.

Another embodiment is as follows. 1) After soaking 10 kg of dried beans in water for 1-24 hours, washing the beans twice with clear water when the beans are completely boiled and grinding them with a stone or grinder. 2) Using a filter or a filter cloth to grind the crushed bean dough. Filtering and heating the separated soy milk mixture at 800 to 120°C for 1 to 30 minutes, 3) diluting 100 cc of bitter water in 1 liter of water and adding a certain amount to the heated soy milk mixture, 4) 5 to 20 It provides a method for producing tofu, characterized in that it comprises the step of completing the tofu by putting the solidified soft tofu in a mold after minutes and pressing for 4-120 minutes.

In another embodiment, in step 3), a step of adding 1-500 cc of a solution obtained by mixing 100 cc of water-soluble silicate with 1 liter of water is added.

In another embodiment, it may be a step of adding 5-100 cc of a silicon-containing mixture extracted from a millennial plant to step 3).

In another embodiment, it may be a step of adding 5-100 cc of a silicon-containing mixture extracted from a plant of Baengnyeoncho to the step 3).

In another embodiment, it may be a step of adding 5-100 cc of a silicon-containing mixture extracted from a palm cactus to the step 3).

In another embodiment, it may be a step of adding 5-100 cc of a silicon-containing mixed solution extracted from rice husk to step 3).

In another embodiment, it may be a step of adding 5-100 cc of a silicon-containing mixed solution extracted from a rice horsetail plant to the step 3).

In another embodiment, it may be a step of adding 5-100 cc of a silicon-containing mixture extracted from rice gourd to the step 3).

In another embodiment, it may be a step of adding 1-100 cc of a mixture containing silicic acid extracted from bamboo shoots to step 3).

In another embodiment, it may be a step of adding 1-100 cc of a silicate solution prepared from a quartz mineral to the step 3).

In another embodiment, it may be a step of adding 5 to 100 cc of one or more mixtures of silicon-containing mixtures extracted from Cheonnyeoncho, Baengnyeoncho, palm cactus, rice husk, horsetail, bitter gourd, bamboo shoots, or minerals to the step 3). have.

Another embodiment is as follows. Sugar 2-10, eggs 10-20, margarine 3-6, salt 0-2, baking powder 0.1-1.0, edibles 0-20, millennial herb extract 1-10 or powder 1-10 It provides a step of kneading by adding.

Another embodiment is as follows. Sugar 2-10, egg 10-20, margarine 3-6, salt 0-2, baking powder 0.1-1.0, edibles 0-20 for 100 nectarine extract 1-10 or powder 1-10 It provides a step of kneading by adding.

Another embodiment is as follows. Sugar 2-10, egg 10-20, margarine 3-6, salt 0-2, baking powder 0.1-1.0, edibles 0-20, palm cactus extract 1-10 or powder 1- Add 10 to provide a step of kneading.

Another embodiment is as follows. Sugar 2-10, egg 10-20, margarine 3-6, salt 0-2, baking powder 0.1-1.0, edibles 0-20 with horsetail extract 1-10 or powder 1-10 It provides a step of kneading by adding.

Another embodiment is as follows. Sugar 2-10, egg 10-20, margarine 3-6, salt 0-2, baking powder 0.1-1.0, edibles 0-20 with bitter gourd extract 1-10 or powder 1-10 It provides a step of kneading by adding.

Another embodiment is as follows. Add 2-10 sugar, 10-20 eggs, 3-6 margarine, 0-2 salt, 0.1-1.0 baking powder, and 1-10 rice husk extract to 0-20 edible ingredients. Provide steps.

Another embodiment is as follows. Sugar 2-10, egg 10-20, margarine 3-6, salt 0-2, baking powder 0.1-1.0, edibles 0-20, bamboo shoot extract 1-10 or fire malt 1-10 It provides a step of kneading by adding.

Another embodiment is as follows. 100 dough ingredients for making confectionery, sugar 2-10, egg 10-20, margarine 3-6, salt 0-2, baking powder 0.1-1.0, edibles 0-20 palm cactus, horsetail, bitter gourd, chaff, bamboo shoots It provides a step of kneading one or more mixtures from the extract by adding 1-10 or one or more powders.

Another embodiment is as follows. A step of kneading by adding 1-10 or one or more powders of one or more mixtures from extracts of Cheonnyeoncho, Baengnyeoncho, palm cactus, horsetail, bitter gourd, rice husk, and bamboo shoots to 100 basic dough ingredients for making ramen. to provide.

Another aspect of the present invention is a functional toothpaste composition comprising a water-soluble silicon-containing extract as an active ingredient, wherein the water-soluble silicon-containing extract is Cheonnyeoncho ( Opuntia humifusa ), Baengnyeoncho ( Opuntia ficus-indica ), horsetail ( Equisetum arvense ), bamboo shoots , Litchi ( momordica charantia ) and nipa palm ( Nypa fruticans ) is an extract of any one or more natural plants, based on the total weight of the composition, 0.01 to 5% by weight of sodium monofluorophosphate, 1 to 20% by weight of calcium carbonate, 0.1 to of tocopherol acetate 5% by weight, glycerin 1 to 20% by weight, purified water 10 to 80% by weight, xylitol 0.1 to 5% by weight, carboxymethylcellulose 1 to 10% by weight, lavender extract 0.1 to 3% by weight, and the water-soluble silicon-containing extract 0.1 It provides a functional toothpaste composition comprising to 10% by weight.

In another aspect of the present invention, in a functional soap composition comprising a water-soluble silicon-containing extract as an active ingredient, the water-soluble silicon-containing extract is Cheonnyeoncho ( Opuntia humifusa ), Baeknyeoncho ( Opuntia ficus-indica ), horsetail ( Equisetum arvense ) , Bamboo shoots, bitter gourd ( momordica charantia ) and nipa palm ( Nypa fruticans ) are extracts of any one or more natural plants, vegetable collagen 0.1 to 5% by weight, coconut oil 1 to 20% by weight, olive oil 1 to 10% by weight, 1 to 10% by weight of evening primrose oil, 1 to 30% by weight of glycerin, 0.1 to 5% by weight of hyaluronic acid, 0.01 to 5% by weight of stem cell culture solution, 0.1 to 5% by weight of edelweiss extract, 0.1 to 3% by weight of lavender extract oil %, 10 to 50% by weight of purified water, 1 to 10% by weight of sodium palmate, 0.1 to 5% by weight of titanium dioxide, and 1 to 10% by weight of a water-soluble silicon-containing extract, providing a functional soap composition.

Hereinafter, the present invention will be described in more detail through specific examples. The following examples are only examples to aid understanding of the present invention, and the scope of the present invention is not limited thereto.

[Examples and Comparative Examples]

Example 1

10Kg of Cheonnyeoncho plants were washed cleanly and heated at 86° C. for 48 hours with 20 liters of 30% ethyl alcohol aqueous solution, and then heated at 80° C. at atmospheric pressure at normal pressure to evaporate off the alcohol component and obtain a mixed solution eluted in a pure water solvent.

Example 2

10Kg of Baengnyeoncho plant was washed cleanly, and then heated at 86℃ for 48 hours at room temperature and heated at 86℃ for 48 hours with 20 liters of 30% ethyl alcohol solution, and then heated at 80℃ at normal pressure to remove the alcohol component, and the mixture was eluted in pure water solvent.

Example 3

10Kg of bamboo shoots are washed cleanly, and the extracted solution is heated at 85°C for 36 hours at room temperature and heated with 20 liters of 30% ethyl alcohol aqueous solution, and then heated at 80°C at normal pressure to remove the alcohol component and obtain a mixture eluted in pure water solvent.

Example 4

10Kg of horsetail plants are washed cleanly and heated at 80°C at normal pressure from the solution extracted with 20 liters of 30% ethyl alcohol aqueous solution at room temperature for 100 hours at 25°C to remove heavy alcohol components and obtain a mixed solution eluted in pure water solvent.

Example 5

10Kg of the bitter gourd plant was washed cleanly and heated at 40°C for 60 hours with 20 liters of water-containing solvent, and then heated at 80°C at normal pressure at normal pressure to remove the alcohol component and obtain a mixture eluted in pure water solvent.

Example 6

10Kg of Nipa palm plants are washed cleanly and heated at 90°C for 5 hours with 20 liters of 20% ethyl alcohol aqueous solution and heated at 80°C at normal pressure from the extracted solution to remove heavy alcohol components and to obtain a mixed solution eluted in a pure water solvent.

Example 7

Wash 20Kg including Cheonnyeoncho, Baengnyeoncho, bamboo shoots, horsetail, and gourd in a weight ratio of 1:1:1:1:1 each, and vacuum-dry to remove moisture, and extract under reduced pressure for 12 hours at 150℃ with 400mmHg vacuum.

Example 8

Wash 10Kg cleanly at a weight ratio of 1:1:1:1:1 each of Cheonnyeoncho, Baengnyeoncho, bamboo shoots, horsetail, and bitter gourd, and extract under reduced pressure for 6 hours at 60℃ with a vacuum degree of 500mmHg using 20 liters of water as a solvent.

Example 9

Wash 10Kg at a weight ratio of 1:1:1:1:1 each of Cheonnyeoncho, Baengnyeoncho, bamboo shoots, horsetail, and bitter gourd to make 20 liters of a solvent in which ethyl alcohol 20 is mixed with water 80 and decompressed for 12 hours at 80℃ with a vacuum degree of 700mmHg In the extracted solution, the alcohol is evaporated by heating to 80° C. under normal pressure to obtain an extract dissolved in a pure water solvent.

Example 10

The extract extracted in Example 1-9 was produced in one or more mixtures to produce a silicon content of 10-200mg/l, then filtered using a microfilter, sterilized at 100°C, and then packaged.

Experimental Example 1.

The components of the extract prepared in Example 1 were confirmed using PMA, ICP, elemental analyzer, wet analysis method, ion chromatography method, acid ash method, and oxime precipitation method.

Confirmation results were shown in Table 1.

division Vitamin C Lipid Sugar fibrin Ash silicon potassium calcium zinc magnesium iron sign salt Example 1 2.4% by weight 12.5 mg/kg 24.4 mg/kg 45% by weight 0.5% by weight 1.5% by weight 230 mg/kg 230 mg/kg 3.1 mg/kg 212 mg/kg 5.4 mg/kg 540 mg/kg 10 mg/kg

Table 1 Analysis of components of Cheonnyeoncho (unit: mg/kg or weight%)

As a result of component confirmation for the Cheonnyeoncho extract, it was confirmed that the silicon component contained 1.5%.

Experimental Example 2.

The functional drink containing 100% by weight of the extract of Cheonnyeoncho prepared in Example 1 was given to adults to drink 500ml every day at 2-50ml, and the blood glucose level, blood flow, and immunity thereof were tested. It has been found to have good health results.

Cholesterol levels were measured before (Comparative Example) and after 15 days (Example) in adult women, and blood sugar was measured before (Comparative) and 15 days after (Example) in adult men. Done.

Intake, 500ml daily for adults to drink 2-50ml from time to time, and the blood glucose level, cholesterol, etc. were tested, and the experimental results are shown in Table 2 below.

division Blood sugar
(mg/dL) Total cholesterol
(mg/dL) HDL-CHOL
(mg/dL) Triglycerides
(mg/dL) Example (after taking) 154 220 60 170 Comparative example (before taking) 240 265 42 220

Normal range; Total Cholesterol 0-240mg/dL, Triglyceride 0-200 HDL-CHOL Female 45-65, Male 35-55, Fasting Blood Sugar 70-110mg/dL

As a result of the experiment, it was confirmed that the content of blood sugar, total cholesterol, and triglycerides significantly decreased after taking it compared to before taking it in the clinical stage of drinking health functional foods. Rather, it was confirmed that the level of HDL-cholesterol, which is good for the body, was improved.

[Formulation example]

[Formulation Example 1] Health Food

Cheonnyeoncho extract...... 1000 mg

Vitamin mixture

Vitamin A ...............70 ㎍

Vitamin E ....................... 1.0 mg

Vitamin B1............0.13 mg

Vitamin B2 ......................0.15 mg

Vitamin B6........................ 0.5 mg

Vitamin B12....................... 0.2 ㎍

Vitamin C.......................... 10 mg

Biotin................... 10 ㎍

Nicotinic acid amide.........1.7 mg

Folic acid............................... 50 ㎍

Calcium pantothenate.................... 0.5 mg

Mineral mixture

Ferrous sulfate........................ 1.75 mg

Zinc oxide.......................... 0.82 mg

Magnesium carbonate............25.3 mg

Potassium Phosphate.........15 mg

Dicalcium Phosphate............55 ㎎

Potassium citrate ...............90 mg

Calcium carbonate........................... 100 mg

Magnesium chloride............24.8 mg

Although the composition ratio of the vitamin and mineral mixture is composed of ingredients suitable for health food at a preferable mixing ratio, the ingredients and mixing ratio may be modified.

[Formulation Example 2] Healthy Drink

Natural herb extract............ 1000 mg

Citric acid............1000 mg

Oligosaccharide................................100 g

Taurine............ 1 g

Purified water...............................Remaining amount

After mixing the above ingredients according to a conventional health drink manufacturing method, stirring and heating at 80°C to 90°C for about 1 hour, the resulting solution is filtered and sterilized.

[Formulation Example 3] Tablet

After mixing 100 mg of natural herb extract, 50 mg of soybean extract, 100 mg of glucose, 50 mg of red ginseng extract, 96 mg of starch, and 4 mg of magnesium stearate and adding 40 mg of 30% ethanol to form granules, 50 to 60 It is dried at °C and compressed into tablets.

[Formulation Example 4] Granules

100 mg of natural herb extract, 50 mg of soybean extract, 100 mg of glucose, and 600 mg of starch were mixed to form granules, and 100 mg of 30% ethanol was added to form granules, followed by drying at 60°C to prepare granules.

[Formulation Example 5] Healthy functional tofu

1) After soaking 10 kg of dried beans in water for 24 hours, washing the beans twice with clear water and grinding them using a grinder when the beans are completely swollen,

2) Filtering the pulverized soybean dough using a filter or filter cloth, and heating the separated soybean milk mixture at 90~120℃ for 1~10 minutes,

3) Diluting 100 cc of bitter water in 1 liter of water, and adding 10-500 cc of a solution obtained by mixing 100 cc of Cheonnyeoncho extract containing water-soluble silicate in 1 liter of water to the heated soy milk mixture,

4) Step to complete the tofu by placing the solidified soft tofu in a molding mold after 5-10 minutes and pressing for 15 minutes

Through the above steps, healthy functional tofu is prepared.

[Formulation Example 6] Healthy functional bread

Step of kneading by adding 5 parts by weight of sugar 5 parts by weight, 15 parts by weight of eggs, 4 parts by weight of margarine, 1 part by weight of salt, 0.5 parts by weight of baking powder, and 10 parts by weight of edibles, 5 parts by weight of Cheonnyeoncho extract Bread was prepared through.

Experimental Example 2. Evaluation of healthy functional tofu

The health functional tofu prepared in Formulation Example 5 was evaluated. The evaluation results were shown in Table 3 below.

Silicate solution / bittern
Mixing ratio, ml fracture Bean fishy taste* Tissue density** Acceptance* 0/100 5 3 4 4 5/95 5 4 4 4 10/90 5 4 4 5 20/80 5 5 3 5 40/60 4 5 2 5 100/0 3 5 One 4

*Symbol 1; Very bad 2; It's a little bad, it's not snowy 3; Normal 4; Good 5; very good

**Tissue density 1; Softness 2; Slightly softness 3; Rigidity 4; Very hard

As shown in the results of Table 3, when 20 ml or more of a silicon-containing solution extracted from natural plants was mixed, it was found that the quality of tofu was maintained while adequately containing the silicon content required in the body.

Experimental Example 3. Comparison of storage properties and ingredients of healthy tofu

Tofu of Formulation Example 5 was used as an example, and general tofu prepared without containing water-soluble silicate was used as a comparative example to evaluate the storage properties of the tofu, and the results are shown in Table 4 below.

division Day 1 Day 3 Day 5 Day 10 Example safety safety safety Corruption Comparative example safety Start of corruption Corruption Corruption

*Storing in a natural state at room temperature 25-30℃ to evaluate the degree of corruption sensually

Normally manufactured tofu of the comparative example started from the 3rd day and it was confirmed that it became spoiled on the 5th day. Confirmed that there is.

In addition, the tofu of Formulation Example 5 was used as an example, and the components of the tofu were compared using a general tofu prepared without containing a water-soluble silicate as a comparative example, and the results are shown in Table 5.

division Number
minute protein Lipid Sugar fibrin Ash silicon potassium calcium zinc magnesium iron sign salt Example 86% 3,8% 11.0 20.1 4.5 0.6% 127 220 210 2.4 210 4.5 225 17 Comparative example 85% 3.8% 12.5 24.4 4.7 0.5% Not detected 230 230 3.1 212 5.4 540 10

Components not expressed in% in the above table are in units of mg/kg.

As a result of the component analysis in Table 5, it was confirmed that the silicon content of the tofu according to the embodiment of the present invention was contained per 127mg/Kg, and by ingesting it, it was found that silicon necessary for the human body can be absorbed through the tofu.

Experimental Example 4. Evaluation table of health function baking

Using the bread of Formulation Example 6 as an example, and using a general bread prepared without containing a water-soluble silicate as a comparative example, the expiration date, flavor, productivity and acceptability of the bread were evaluated, and the results are shown in Table 6 below. .

division Shelf Life Flavor productivity Preference Example 5 5 3 5 Comparative example 3 5 3 3

One; Very bad 2; A little bad or not bad 3; usually 4; Good 5; very good

As shown in the results of Table 6, it was confirmed that the product quality modification rate of the examples was slower than that of the comparative examples, and preference also showed a good response. It is believed that the contained silicon traps active oxygen and contributes to corrosion resistance.

In the above, embodiments of the present invention have been described with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains can be implemented in other specific forms without changing the technical spirit or essential features. You can understand that there is. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not limiting.

Claims (17)

In a functional food composition comprising a water-soluble silicon-containing extract as an active ingredient,
The water-soluble silicon-containing extract is an extract of any one or more of natural plants among Cheonnyeoncho ( Opuntia humifusa ), Baeknyeoncho ( Opuntia ficus-indica ), horsetail ( Equisetum arvense ), bamboo shoots, bitter gourd ( momordica charantia ), and Nypa fruticans ,
The extract is characterized in that it contains 0.0001% by weight or more of water-soluble silicon based on the total weight of the extract, functional food composition.
The method of claim 1,
The natural plant extract is a water extract, a C ₁ -C ₅ alcohol extract or a C ₁ -C ₅ alcohol aqueous solution extract, a functional food composition.
The method of claim 1,
The natural plant extract is 20 to 300

An extract extracted under reduced pressure in a device with an adapter attached under the conditions of a temperature and a vacuum of 10 to 700 mmHg, a functional food composition.
The method of claim 1,
The extract is 0.001 to 100% by weight based on the total weight of the food composition, functional food composition.
The method of claim 1,
The water-soluble silicon-containing extract is a Cheonnyeoncho extract,
The Cheonnyeoncho extract contains 2 to 4% by weight of vitamin C, 0.0001 to 3% by weight of silicon, 0.1 to 1% by weight of ash, and 30 to 60% by weight of fiber, based on the total weight of the extract.
The method of claim 1,
The water-soluble silicon-containing extract is extracts of Cheonnyeoncho, Baengnyeoncho, bamboo shoots, horsetail and bitter gourd,
100 parts by weight of Cheonnyeoncho, 10 to 200 parts by weight of Baeknyeoncho, 10 to 200 parts by weight of bamboo shoots, 10 to 200 parts by weight of horsetail and 10 to 200 parts by weight of bitter gourd are mixed and extracted, functional food composition.
The method of claim 1,
Functional food composition is a food composition for preventing, alleviating or treating metabolic diseases or metabolic syndrome, functional food composition.
The method of claim 7,
The metabolic disease is any one or more of diabetes, hyperlipidemia and lipid metabolism disease,
The prevention or treatment of the metabolic syndrome is any one or more selected from the group consisting of weight loss, abdominal obesity improvement, body fat reduction, blood sugar reduction, and body shape improvement.
The method of claim 1,
The extract is included in functional foods in the form of tablets, capsules, powders, granules, pills, liquids and suspensions,
The functional foods include drinks, meat, sausages, bread, biscuits, rice cakes, chocolate, candies, snacks, confectionery, pizza, ramen, other noodles, gums, dairy products including ice cream, various soups, beverages, alcoholic beverages and vitamin complexes. , Soybean processed products, tofu, dairy products and any one or more of dairy products, functional food composition.
In the manufacturing method of any one of claims 1 to 9 of the functional food composition, the manufacturing method
Washing any one or more natural plants of Cheonnyeoncho, Baengnyeoncho, horsetail, bamboo shoot, bitter gourd, and Napa palm;
Extracting the washed natural plants by hot water extraction or vacuum extraction; And
Incorporating an extract of a natural plant into the food; containing, a method for producing a functional food composition.
The method of claim 10,
The functional food composition is tofu, and the manufacturing method is a manufacturing method of a functional food composition comprising the following:
1) Soaking dried beans in water, washing them with clear water, and grinding them using a millstone or grinder;
2) preparing a soy milk mixture obtained by filtering soybean curd from the pulverized soybean dough;
3) applying heat to the prepared soymilk mixture to cook;
4) adding a coagulant and extracts of the natural plant to the cooked soymilk mixture to produce soft tofu by coagulation; And
5) Completing the tofu by pressing the soft tofu.
The method of claim 11,
The manufacturing method is a method of manufacturing a functional food composition comprising the following:
1) After soaking 5 to 15 kg of dried beans in water for 1-24 hours, washing the beans twice with clear water when the beans are completely boiled, and grinding them using a stone or grinder,
2) separating the soybean milk mixture by filtering the pulverized bean dough using a filter or filter cloth;
3) 80 to 120 in the separated soy milk mixture

Heating for 1 to 30 minutes at a temperature condition of;
4) diluting 5 to 200 cc of the natural plant extract in 500 ml to 1500 ml of water and adding it to the heated soy milk mixture; And
5) After leaving for 5 to 20 minutes, the solidified soft tofu is placed in a mold and pressed for 4-120 minutes to complete the tofu.
The method of claim 10,
The functional food composition is any one or more of bread, biscuits, snacks and confectionery,
The manufacturing method includes 2 to 10 parts by weight of sugar, 10 to 20 parts by weight of eggs, 3 to 6 parts by weight of margarine, 0 to 2 parts by weight of salt, 0.1 to 1.0 parts by weight of baking powder, 0 to 0 parts by weight of edible oil based on 100 parts by weight of the dough material. A method for producing a functional food composition comprising the step of kneading, including 20 parts by weight and 1 to 10 parts by weight of the natural plant extract.
The method of claim 10,
The functional food composition is any one or more of bread, biscuits, snacks and confectionery,
The manufacturing method includes 2 to 10 parts by weight of sugar, 10 to 20 parts by weight of eggs, 3 to 6 parts by weight of margarine, 0 to 2 parts by weight of salt, 0.1 to 1.0 parts by weight of baking powder, 0 to 0 parts by weight of edible oil based on 100 parts by weight of the dough material. A method for producing a functional food composition comprising the step of kneading, including 20 parts by weight and 1 to 10 parts by weight of the natural plant extract.
The method of claim 10,
The functional food composition is ramen,
The manufacturing method comprises the step of kneading including 1 to 10 parts by weight of the extract of the natural plant based on 100 parts by weight of the dough material, a method for producing a functional food composition. In the functional toothpaste composition comprising a water-soluble silicon-containing extract as an active ingredient,
The water-soluble silicon-containing extract is an extract of any one or more of natural plants among Cheonnyeoncho ( Opuntia humifusa ), Baeknyeoncho ( Opuntia ficus-indica ), horsetail ( Equisetum arvense ), bamboo shoots, bitter gourd ( momordica charantia ), and Nypa fruticans ,
0.01 to 5% by weight of sodium monofluorophosphate, 1 to 20% by weight of calcium carbonate, 0.1 to 5% by weight of tocopherol acetate, 1 to 20% by weight of glycerin, 10 to 80% by weight of purified water, 0.1 to 5% by weight of xylitol %, carboxymethylcellulose 1 to 10% by weight, lavender extract 0.1 to 3% by weight, and a functional toothpaste composition comprising 0.1 to 10% by weight of the water-soluble silicon-containing extract.
In the functional soap composition comprising a water-soluble silicon-containing extract as an active ingredient,
The water-soluble silicon-containing extract is an extract of any one or more of natural plants among Cheonnyeoncho ( Opuntia humifusa ), Baeknyeoncho ( Opuntia ficus-indica ), horsetail ( Equisetum arvense ), bamboo shoots, bitter gourd ( momordica charantia ), and Nypa fruticans ,
Vegetable collagen 0.1 to 5% by weight, coconut oil 1 to 20% by weight, olive oil 1 to 10% by weight, evening primrose oil 1 to 10% by weight, glycerin 1 to 30% by weight, hyaluronic acid 0.1 to 5% by weight based on the total weight of the composition , Stem cell culture solution 0.01 to 5% by weight, Edelweiss extract 0.1 to 5% by weight, Lavender extract oil 0.1 to 3% by weight, Purified water 10 to 50% by weight, Sodium palmate 1 to 10% by weight, Titanium dioxide 0.1 to 5% by weight , A functional soap composition comprising 1 to 10% by weight of a water-soluble silicon-containing extract.