KR20210025256A - Manufacturing method of health functional food for improving cognitive function to reduce immunity and prevent dementia symptoms and health functional food thereof - Google Patents

Manufacturing method of health functional food for improving cognitive function to reduce immunity and prevent dementia symptoms and health functional food thereof Download PDF

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KR20210025256A
KR20210025256A KR1020190105027A KR20190105027A KR20210025256A KR 20210025256 A KR20210025256 A KR 20210025256A KR 1020190105027 A KR1020190105027 A KR 1020190105027A KR 20190105027 A KR20190105027 A KR 20190105027A KR 20210025256 A KR20210025256 A KR 20210025256A
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성삼섭
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/51—Concentration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/152—Cereal germ products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • A23L7/25—Fermentation of cereal malt or of cereal by malting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/322—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the nervous system or on mental function
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation

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  • Polymers & Plastics (AREA)
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  • Food Science & Technology (AREA)
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Abstract

The present invention relates to a method for producing a cognitive function improvement health functional food which can reduce immunity and prevent dementia symptoms, and a health functional food therefrom. By maximizing active ingredients included in Angelica gigas, sweet flags, Stachys sieboldii, sorghum, and barley malt, which are known to be effective in improving memory and antioxidation are maximized, so that antioxidant, antidiabetic, memory and immunity enhancement is possible and dementia prevention and treatment are possible. To this end, the method comprises: a raw material preparation step (S1) of preparing Angelica gigas, sweet flags, Stachys sieboldii, sorghum, and barley malt; a step (S2) of heating the Angelica gigas, sweet flags, Stachys sieboldii, and barley malt in a cast iron cauldron at a temperature of 130-145°C for 2-2.5 hours; a step (S3) of washing the sorghum, roasting the cast iron cauldron, heating the same at a temperature of 100-115°C for 1.5-2 hours, and separating and filtering the same into extracts and solids; a step (S4) of producing a first fermented liquid by firstly aging and fermenting, at a low temperature of 4-6°C for 20-24 hours, extracts of Angelica gigas, sweet flags, Stachys sieboldii, and sorghum produced through steps S2 and S3; a step (S5) of producing a second fermented liquid by secondly freezing, aging, and fermenting, at a low temperature, a first fermented liquid produced through step S4 at -3 to -1°C for 10-13 hours; a step (S6) of adding and heating sorghum solids produced through step S2 in a cast iron cauldron, cooking sorghum hard-boiled rice, and then adding and fermenting barley malt to produce sorghum sweet rice punch; and a step (S7) of filtering and mixing the second fermented liquid and sorghum sweet rice punch, and then producing a functional concentrate by heating the same at a temperature of 75-85°C for 7-10 hours.

Description

면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품의 제조방법 및 그 건강기능식품{Manufacturing method of health functional food for improving cognitive function to reduce immunity and prevent dementia symptoms and health functional food thereof}Manufacturing method of health functional food for improving cognitive function to reduce immunity and prevent dementia symptoms and health functional food thereof {Manufacturing method of health functional food for improving cognitive function to reduce immunity and prevent dementia symptoms and health functional food thereof}

본 발명은 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품의 제조방법 및 그 건강기능식품에 관한 것으로서, 보다 상세하게는 기억력 증진 및 항산화에 효과가 있다고 알려진 참당귀, 석창포, 초석잠, 수수, 보리엿기름에 포함된 유효성분을 극대화하여 항산화, 항당뇨, 기억력 및 면역력 증진, 치매예방 및 치료가 가능하도록 하는 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품의 제조방법 및 그 건강기능식품에 관한 것이다.The present invention relates to a method of manufacturing a health functional food for improving cognitive function capable of reducing immunity and preventing dementia symptoms, and to a health functional food thereof, and more particularly, to a method for manufacturing a health functional food for improving memory, and in more detail, it is known to have an effect on enhancing memory and antioxidant. Manufacture of health functional foods for improving cognitive function that can prevent symptoms of dementia and reduce immunity to enable anti-oxidation, anti-diabetes, memory and immunity enhancement, prevention and treatment of dementia by maximizing active ingredients contained in sleep, sorghum and barley malt. It relates to the method and the health functional food.

최근 사회구조가 급변하면서, 사회 생활을 통해 스트레스성 질환 및 노화의 가속화 등으로 노화 및 노화와 관련된 다양한 질병 혹은 질환으로 인하여, 많은 의료비용이 발생하고, 이러한 의료비 증가가 사회적 비용 증가로 연결되고 있다. 노화와 관련된 질환 중에서도 특히 노인성 뇌질환(치매)은 최근 들어, 노인 질환 중에서도 대표적인 질환으로 손꼽히고 있다. 또한, 학업에 시달리는 청소년, 각종 취업으로 인한 입사시험, 사회 참여의 다양화를 위해 각종 자격 시험을 준비하는 사회 참여 인구의 증가, 평생 교육의 확대로 인한 중장년층의 교육활동 등이 확대되면서, 뇌를 많이 사용하는 인구가 폭발적으로 증가하고 있고, 이로 인하여, 노화의 진행에 따른 치매에 대한 관심도 매우 증가하게 되었다. 이를 해결하기 위하여, 다양한 건강기능식품, 특히, 가바(GABA, Gamma amino butyric acid)나, 포스파티딜세린(Phosphatidylserine) 등의 건강식품 소재가 개발되었으며, 두뇌의 기능을 조절하는 약물로서, 지각능력을 증진시키고, 두뇌의 노화를 늦추는 효과가 있는 것으로 알려진 피라세탐(Piracetam)이라는 의약품도 시판되고 있다.With the recent rapid change in social structure, many medical expenses are incurred due to various diseases or diseases related to aging and aging due to stress-related diseases and acceleration of aging through social life, and this increase in medical expenses is leading to an increase in social expenses. . Among the diseases related to aging, in particular, senile brain disease (dementia) has recently been regarded as a representative disease among elderly diseases. In addition, as youth suffering from academics, employment exams due to various employment, an increase in the number of social participants preparing for various qualification exams to diversify social participation, and educational activities of the middle-aged due to the expansion of lifelong education, etc. The population that is used a lot is increasing explosively, and due to this, interest in dementia according to the progress of aging has also increased very much. In order to solve this problem, various health functional foods, in particular, health food materials such as GABA (Gamma amino butyric acid) or phosphatidylserine have been developed, and as a drug that regulates the function of the brain, it enhances perception. Also, a drug called Piracetam, which is known to have the effect of slowing the aging of the brain, is also on the market.

일반적으로 항산화와 기억력 감퇴는 정상적인 활동에 많은 어려움을 주고, 항산화는 각종질병의 원인이 되며, 특히 기억력 감퇴는 우리의 뇌가 각종질환으로 지적능력을 상실하여 본인이 체험한 일중 일부분을 잊어버리거나 행동장애, 기억력장애, 판단장애 등을 나타내는데 이를 치매증상이라 한다.In general, antioxidant and memory loss cause a lot of difficulty in normal activities, and antioxidants cause various diseases, and memory loss, in particular, causes our brain to lose its intellectual ability due to various diseases, resulting in the loss of some of the work experienced by the person or actions. It indicates disability, memory impairment, and judgment impairment, which are called symptoms of dementia.

이러한 치매는 다양한 원인으로 발병할 수 있으나, 알츠하이머성 치매가 노인성 치매 중 가장 많은 부분을 차지하고 있으며 주요 발병요인은 베타아밀로이드(Ab1-42)의 뇌내 축적과 그로 인한 신경 독성이 발병의 매우 중요한 원인으로 알려져 있으며[Selkoe, Annu Rev Neurosci, 17, 489-517(1994)], 기타 다른 요인들도 거론되고 있다. 결국, 치매의 근본적인 원인은 노화와 더불어서 발생되는 각종 세포 내 독성에 의한 신경세포의 활성저하 및 사멸에 있다. 그러나 현재까지 알려진 치매 치료제(tacrine, Cognex; Donepezil, Aricept)들은 신경전달 물질인 아세틸콜린(acetylcholine)의 작용을 증진시키는 것들로서 치매의 증상이 어느 정도 완화될 수는 있지만 여러가지 부작용(간 독성, 구토, 설사 등)이 문제점으로 알려져 있다.Such dementia can be caused by various causes, but Alzheimer's dementia accounts for the most part of senile dementia, and the main cause of the disease is the accumulation of beta-amyloid (Ab1-42) in the brain and the resulting neurotoxicity as a very important cause of the onset. It is known [Selkoe, Annu Rev Neurosci, 17, 489-517 (1994)], and other factors have been discussed. After all, the fundamental cause of dementia is the deactivation and death of neurons due to various intracellular toxicity that occurs with aging. However, the treatments for dementia known to date (tacrine, Cognex; Donepezil, Aricept) are those that enhance the action of acetylcholine, a neurotransmitter, and may alleviate the symptoms of dementia to some extent, but there are various side effects (liver toxicity, vomiting). , Diarrhea, etc.) is known as a problem.

그리고, 스트레스는 모든 병의 근원으로 인체의 부조화와 순환장애 등을 유발하여 질병의 원인으로 작용한다. 인체가 스트레스를 받게 되면 자신을 보호하기 위해 시상하부-뇌하수체-부신계(Hypothalamus-Pituitary-Adrenal, HPA axis) 및 부신수질 및 교감신경계의 항진으로 에피네프린(epinephrine) 및 노어에피네프린(norepinephrine)의 분비를 증강시키며 시상하부에서 코티코트로핀 분비인자(corticotropin releasing factor) 분비 증가, 뇌하수체 전엽에서 부신피질자극호르몬(adrenocorticotropic hormone, ACTH) 분비증가, 부신수질에서 코티코스테론(corticosterone), 알도스테론(aldosterone) 등의 분비를 증가시켜 스트레스 반응을 나타낸다. 스트레스 반응에는 혈압상승, 심박동수 증가, 행동변화, 위장관으로부터 골격근으로의 혈액 이동, 비장무게의 감소, 백혈구수 감소로 인한 면역력 감소 등이 있다. 스트레스의 정도가 크고 오랫동안 받게 되거나 우리 인체의 스트레스 반응시스템에 결함이 있으면 병으로 연결된다. 스트레스 반응을 수행하는 시상하부-뇌하수체-부신계(HPA axia) 및 교감신경의 항진은 심각한 만성질환, 우울증, 신경성 식욕감퇴, 망상-강박장애, 공황장애, 당뇨병, 갑상선기능 항진, 중심성 비만, 고혈압, 심장병 같은 질병을 초래한다.In addition, stress is the source of all diseases and acts as a cause of diseases by causing disharmony and circulation disorders in the human body. When the human body is under stress, the secretion of epinephrine and norepinephrine is secreted by hyperactivity of the hypothalamus-pituitary-adrenal system (Hypothalamus-Pituitary-Adrenal, HPA axis) and adrenal medulla and sympathetic nervous system. It enhances and increases the secretion of corticotropin releasing factor in the hypothalamus, an increase in the secretion of adrenocorticotropic hormone (ACTH) in the anterior pituitary gland, and corticosterone and aldosterone in the adrenal medulla. Increases secretion, resulting in a stress response. The stress response includes an increase in blood pressure, an increase in heart rate, a change in behavior, a movement of blood from the gastrointestinal tract to the skeletal muscle, a decrease in the weight of the spleen, and a decrease in immunity due to a decrease in the number of white blood cells. If the level of stress is high and received for a long time, or if there is a defect in the stress response system of our body, it leads to illness. Hypothalamic-pituitary-adrenal system (HPA axia) and sympathetic nervous system hyperactivity that performs stress response are severe chronic diseases, depression, anorexia nervosa, delusional-obsessive-compulsive disorder, panic disorder, diabetes, hyperthyroidism, central obesity, hypertension. , Cause diseases such as heart disease.

또한, 소음, 공해, 불안상태나 억울 등 과도한 스트레스는 면역능력에 영향을 미쳐 생체에 저항능력을 억제하여 감염, 자가면역 및 뇌의 퇴행성 질환 등 각종 질병을 일으키는 것으로 알려지면서, 스트레스의 발병기전에 심혈관계, 내분비계와 더불어 면역계의 역할에 연구의 초점이 모아지고 있다. 면역계에서 중요한 역할을 하는 사이토킨(cytokine)이 스트레스 반응을 조절하여 스트레스성 질환을 유발시키는 것으로 알려져 있다. 즉, 시상하부(hypothalamus)와 해마(hippocampus)를 비롯한 중추신경계 내에서 사이토킨의 방출은 국소 염증반응을 일으켜 인체에 매우 해로운 요소로 작용할 수 있다. 장기간의 스트레스에 노출되면 해마 내 신경세포의 소실이 오며 학습과 기억에 심각한 영향을 미친다. 하지만, 스트레스에 의한 사이토킨의 방출과 학습, 기억 소실 및 불안 등의 스트레스 반응과의 관련성에 대한 연구가 진행중이나 아직 그 기전과 역할이 잘 알려져 있진 않고 있다. 유기체가 살아가면서 접하게 되는 환경적인 스트레스를 통제한다는 것이 실제로 불가능하며, 스트레스와 관련된 여러 질환이 급등하는 현실을 감안할 때, 스트레스에 대한 면역계의 반응으로 나타나는 행동증상의 기전을 이해하는 것은 우리가 스트레스에 대처하는데 많은 도움을 줄 것이다. 따라서, 스트레스의 중추성 면역학적 기전을 밝혀 새로운 약물 및 치료방법의 개발에 필요한 이론적인 배경을 제공하는 연구가 절실히 요구되고 있다.In addition, excessive stress such as noise, pollution, anxiety or unfairness affects immunity and suppresses resistance to the living body, leading to various diseases such as infection, autoimmune and degenerative diseases of the brain. The focus of research is on the role of the immune system as well as the cardiovascular and endocrine systems. It is known that cytokines, which play an important role in the immune system, regulate stress responses to induce stress-related diseases. That is, the release of cytokines in the central nervous system, including the hypothalamus and hippocampus, causes a local inflammatory reaction and can act as a very harmful factor to the human body. Long-term exposure to stress results in the loss of nerve cells in the hippocampus, which seriously affects learning and memory. However, studies on the relationship between the release of cytokines due to stress and the stress response such as learning, memory loss, and anxiety are ongoing, but the mechanism and role are not well known. It is practically impossible to control the environmental stress that an organism encounters in life, and given the reality that many stress-related diseases are soaring, understanding the mechanisms of behavioral symptoms as a response of the immune system to stress is important for us. It will help you a lot in coping. Therefore, there is an urgent need for research to provide a theoretical background necessary for the development of new drugs and treatment methods by revealing the central immunological mechanism of stress.

이에 따라 최근 들어, 기존의 의학을 대체한 천연물 및 기타 요법을 이용한 대체의학이 강조되면서, 천연물을 이용한 천연물 의약품 혹은 건강기능식품에 대한 관심이 높아지고 있다. 실제로 천연물 신약과 천연물 개별인정형 건강식품의 제품 개발이 매우 활발하게 진행되고 있으며, 이에 따라 기존의 의학으로 쉽게 접근하지 못했던 분야에 대한 연구도 활발히 진행되고 있다. 앞서 언급한 바와 같이 사회구조가 급변하면서, 사회 생활을 통해 스트레스성 질환 및 노화의 가속화 등으로 노화 및 노화와 관련된 다양한 질병 혹은 질환을 효율적으로 치료하기 위해, 기존의 방법에 비하여 부작용이 적으면서도 효과는 더욱 뛰어날 것으로 알려진 천연물 의약품 혹은 건강기능식품에 대한 개발이 필요한 실정이다.Accordingly, in recent years, as alternative medicine using natural products and other therapies that have replaced the existing medicine is emphasized, interest in natural medicines or health functional foods using natural products is increasing. In fact, the product development of new natural drugs and individual certified health foods of natural substances is actively progressing, and accordingly, researches on fields that were not easily accessible to conventional medicine are also actively proceeding. As mentioned above, in order to effectively treat various diseases or diseases related to aging and aging due to the rapid change of social structure and stress-related diseases and acceleration of aging through social life, there are fewer side effects than the existing methods and are effective. There is a need for development of natural medicines or health functional foods, which are known to be more outstanding.

따라서 본 출원인은 치매의 주요 증상인 기억력 감퇴 및 인지능력을 개선하는데 효능이 있는 재료를 활용하여 일상생활에서 편하게 섭취할 수 있도록 스틱형 및 스낵 형태로 된 건강기능제품을 제안하고자 한다.Therefore, the applicant of the present invention intends to propose a health functional product in the form of a stick and a snack so that it can be conveniently consumed in daily life by using materials that are effective in improving memory and cognitive ability, which are the main symptoms of dementia.

등록특허 제10-1804212호Registered Patent No. 10-1804212

이에 본 발명은 상기한 문제점을 일소하기 위해 창안한 것으로서, 기억력 증진 및 항산화에 효과가 있다고 알려진 참당귀, 석창포, 초석잠, 수수, 보리엿기름에 포함된 유효성분을 극대화하여 항산화, 항당뇨, 기억력 및 면역력 증진, 치매예방 및 치료가 가능하도록 하는 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품의 제조방법 및 그 건강기능식품에 주안점을 두고 그 기술적 과제로서 완성한 것이다.Accordingly, the present invention is invented to eliminate the above problems, and maximizes the active ingredients contained in Cham Angelica, Seokchangpo, Choseokjam, sorghum, and barley malt, which are known to have an effect on enhancing memory and antioxidant. And a method of manufacturing a health functional food for improving cognitive function that can prevent and reduce immunity and prevent dementia symptoms that can improve immunity, prevent and treat dementia, and focus on the health functional food, and it has been completed as a technical task.

위 기술적 과제를 달성하기 위한 본 발명은, 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품의 제조방법에 있어서, 참당귀, 석창포, 초석잠, 수수 및 보리엿기름을 준비하는 원재료 준비단계(S1); 상기 참당귀, 석창포 및 초석잠을 무쇠가마솥에서 130∼145℃의 온도로 2∼2.5시간 동안 가열하여 추출액을 제조하는 단계(S2); 상기 수수를 세척한 후 무쇠가마솥에 볶은 다음, 100∼115℃의 온도로 1.5∼2시간 동안 가열하여 추출액과 건더기로 분리 여과하는 단계(S3); 상기 S2 및 S3단계를 통해 제조된 참당귀, 석창포, 초석잠 및 수수의 추출액을 4∼6℃에서 20∼24시간 동안 1차 저온숙성발효하여 1차발효액을 제조하는 단계(S4); 상기 S4단계를 통해 제조된 1차발효액을 -3∼-1℃에서 10∼13시간 동안 2차 저온냉동숙성발효하여 2차발효액을 제조하는 단계(S5); 상기 S2단계를 통해 제조된 수수건더기를 무쇠가마솥에 넣고 가열하여 수수지에밥을 지은 후, 보리엿기름을 넣고 발효하여 수수식혜를 제조하는 단계(S6); 상기 2차발효액과 수수식혜를 각각 여과하여 혼합한 후, 75∼85℃의 온도로 7∼10시간 동안 가열하여 기능성 농축액을 제조하는 단계(S7);를 포함하여 이루어지는 것을 특징으로 하는 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품을 제공한다.The present invention for achieving the above technical problem, in the manufacturing method of a health functional food for improving cognitive function that can reduce immunity and prevent dementia symptoms, preparation of raw materials for preparing sorghum, seokchangpo, choseokjam, sorghum and barley malt Step (S1); The step of preparing an extract by heating the Cham Angelica, Seokchangpo, and Choseokjam in a cast iron cauldron at a temperature of 130 to 145°C for 2 to 2.5 hours (S2); After washing the sorghum and roasting it in a cast iron cauldron, heating the sorghum at a temperature of 100 to 115° C. for 1.5 to 2 hours to separate and filter the extract and ingredients (S3); Preparing a first fermentation solution by first low-temperature fermentation for 20 to 24 hours at 4 to 6°C for 20 to 24 hours of the extracts of Cham Angelica, Seokchangpo, Choseokjam and Sorghum prepared through the steps S2 and S3 (S4); Preparing a second fermentation solution by second low-temperature freeze-aging fermentation for 10 to 13 hours at -3 to -1° C. of the first fermentation solution prepared through the step S4 (S5); Putting the hand towels prepared through the step S2 into a cast iron cauldron and heating them to cook rice in resin, and then adding barley malt and fermenting to prepare sorghum sikhye (S6); After filtering and mixing the secondary fermentation solution and sorghum sikhye, respectively, and heating it at a temperature of 75 to 85° C. for 7 to 10 hours to prepare a functional concentrate (S7); and reducing immunity, comprising: Provides health functional foods for improving cognitive function that can prevent dementia symptoms.

이때, 상기 S2단계 및 S3단계를 통해 제조된 추출액은 참당귀추출액 31∼37중량％, 석창포추출액 25∼34중량％, 초석잠추출액 19∼27중량％ 및 수수추출액 8∼12중량％로 이루어짐을 특징으로 한다.At this time, the extract prepared through the S2 step and S3 step is composed of 31 to 37% by weight of Champs Angelicae extract, 25 to 34% by weight of Seokchangpo extract, 19 to 27% by weight of sorghum extract, and 8 to 12% by weight of sorghum extract. It is characterized.

또한, 상기 S6단계의 수수식혜를 제조하는 단계에서 수수지에밥 100중량부를 기준으로 보리엿기름 21∼25중량부를 혼합한 후, 58∼63℃에서 8∼10시간 동안 발효하여 수수식혜를 제조하도록 구성하는 것을 특징으로 한다.In addition, in the step of preparing sorghum sikhye of step S6, 21 to 25 parts by weight of barley malt are mixed with 100 parts by weight of rice in resin, and then fermented at 58 to 63°C for 8 to 10 hours to prepare sorghum sikhye. It is characterized by that.

또한, 상기 S7단계를 통해 제조된 기능성 농축액을 스틱형 포장지에 일정량 투입 포장하여 스틱형 건강기능식품을 제조하도록 구성하는 것을 특징으로 한다.In addition, it characterized in that it is configured to manufacture a stick-type health functional food by inputting and packaging a predetermined amount of the functional concentrate prepared through the step S7 in a stick-type wrapping paper.

또한, 상기 S7단계를 통해 제조된 기능성 농축액에 수수가루를 혼합, 발효하여 강정과 양갱 중간형태의 디저트형 건강기능식품을 제조하도록 구성하는 것을 특징으로 한다.In addition, by mixing and fermenting sorghum with the functional concentrate prepared through the step S7, it is characterized in that it is configured to produce a dessert-type health functional food intermediate between gangjeong and yokan.

그리고, 상기 기능성 농축액 100중량부를 기준으로 수수가루 30∼32중량부를 혼합한 후, 40∼43℃의 온도에서 12∼14시간 동안 발효한 다음, 5∼8℃의 온도에서 6∼7시간 동안 저온건조하여 완성되도록 구성하는 것을 특징으로 한다.And, after mixing 30 to 32 parts by weight of sorghum based on 100 parts by weight of the functional concentrate, fermentation at a temperature of 40 to 43°C for 12 to 14 hours, and then low temperature for 6 to 7 hours at a temperature of 5 to 8°C. It characterized in that it is configured to be dried and completed.

또 다른 본 발명은, 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품을 구성함에 있어서, 참당귀, 석창포 및 초석잠을 무쇠가마솥에서 130∼145℃의 온도로 2∼2.5시간 동안 가열하여 얻은 추출액과, 수수를 세척한 후 무쇠가마솥에 볶은 다음, 100∼115℃의 온도로 1.5∼2시간 동안 가열하여 얻은 추출액을 4∼6℃에서 20∼24시간 동안 1차 저온숙성발효하여 1차발효액을 제조하고, 상기 1차발효액을 -3∼-1℃에서 10∼13시간 동안 2차 저온냉동숙성발효하여 2차발효액을 제조하며, 수수를 세척한 후 무쇠가마솥에 볶은 다음, 100∼115℃의 온도로 1.5∼2시간 동안 가열한 후 얻은 추출액을 제외한 수수건더기를 무쇠가마솥에 넣고 가열하여 수수지에밥을 지은 후, 보리엿기름을 넣고 발효하여 수수식혜를 제조하고, 상기 2차발효액과 수수식혜를 각각 여과하여 혼합한 후, 75∼85℃의 온도로 7∼10시간 동안 가열하여 기능성 농축액을 제조하며, 상기 기능성 농축액을 스틱형 포장지에 일정량 투입 포장하여 스틱형 건강기능식품을 제조하도록 구성하는 것을 특징으로 하는 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품을 제공한다.In another aspect of the present invention, in constructing a health functional food for improving cognitive function that can reduce immunity and prevent dementia symptoms, Chamella Angelica, Seokchangpo, and Choseokjam are performed in a cast iron cauldron at a temperature of 130 to 145°C for 2 to 2.5 hours. After washing the extract obtained by heating and sorghum and roasting it in a cast iron cauldron, the extract obtained by heating at a temperature of 100 to 115°C for 1.5 to 2 hours is first fermented at low temperature for 20 to 24 hours at 4 to 6°C. A primary fermentation solution is prepared, and the secondary fermentation solution is fermented at -3∼-1℃ for 10 to 13 hours to prepare a secondary fermentation solution. After washing the sorghum, it is roasted in a cast iron cauldron, and then 100 After heating at a temperature of ∼115°C for 1.5 to 2 hours, put the sorghum ingredients excluding the obtained extract into a cast iron cauldron and heat to cook rice in resin, then add barley malt and ferment to prepare sorghum Sikhye, and the second fermentation solution and After filtering and mixing each of the Susu Sikhye, a functional concentrate is prepared by heating at a temperature of 75-85°C for 7-10 hours, and a certain amount of the functional concentrate is put in a stick-type packaging paper and packaged to produce a stick-type health functional food. It provides a health functional food for improving cognitive function that can prevent immunity reduction and dementia symptoms, characterized in that constituting.

그리고, 또 다른 본 발명은, 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품을 구성함에 있어서, 참당귀, 석창포 및 초석잠을 무쇠가마솥에서 130∼145℃의 온도로 2∼2.5시간 동안 가열하여 얻은 추출액과, 수수를 세척한 후 무쇠가마솥에 볶은 다음, 100∼115℃의 온도로 1.5∼2시간 동안 가열하여 얻은 추출액을 4∼6℃에서 20∼24시간 동안 1차 저온숙성발효하여 1차발효액을 제조하고, 상기 1차발효액을 -3∼-1℃에서 10∼13시간 동안 2차 저온냉동숙성발효하여 2차발효액을 제조하며, 수수를 세척한 후 무쇠가마솥에 볶은 다음, 100∼115℃의 온도로 1.5∼2시간 동안 가열한 후 얻은 추출액을 제외한 수수건더기를 무쇠가마솥에 넣고 가열하여 수수지에밥을 지은 후, 보리엿기름을 넣고 발효하여 수수식혜를 제조하고, 상기 2차발효액과 수수식혜를 각각 여과하여 혼합한 후, 75∼85℃의 온도로 7∼10시간 동안 가열하여 기능성 농축액을 제조하며, 상기 기능성 농축액에 수수가루를 혼합, 발효하여 강정과 양갱 중간형태의 디저트형 건강기능식품을 제조하도록 구성하는 것을 특징으로 하는 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품을 제공한다.In addition, in the present invention, in constructing a health functional food for improving cognitive function that can reduce immunity and prevent dementia symptoms, chamtangwi, seokchangpo and choseokjam are 2 to 2.5 at a temperature of 130 to 145°C in an iron cauldron. After washing the extract obtained by heating for a period of time and sorghum and roasting it in a cast iron cauldron, the extract obtained by heating at a temperature of 100 to 115°C for 1.5 to 2 hours is first low-temperature aging at 4 to 6°C for 20 to 24 hours. Fermentation is performed to prepare a first fermentation solution, and the second fermentation solution is fermented at -3∼-1℃ for 10 to 13 hours to prepare a second fermentation solution. After washing the sorghum, it is roasted in a cast iron cauldron. , After heating at a temperature of 100 to 115°C for 1.5 to 2 hours, put the sorghum ingredients excluding the obtained extract into a cast iron cauldron and heat to cook rice in resin, then add barley malt and ferment to prepare sorghum Sikhye, and the second After filtering and mixing the fermented broth and sorghum sikhye respectively, it is heated at a temperature of 75-85℃ for 7-10 hours to prepare a functional concentrate, and sorghum sorghum is mixed and fermented in the functional concentrate to form a dessert in the middle of gangjeong and yokan. It provides a health functional food for improving cognitive function that can prevent immunity reduction and dementia symptoms, characterized in that it is configured to manufacture a type health functional food.

이때, 상기 1차발효액을 제조하는 추출액은 참당귀추출액 31∼37중량％, 석창포추출액 25∼34중량％, 초석잠추출액 19∼27중량％ 및 수수추출액 8∼12중량％로 이루어짐을 특징으로 한다.At this time, the extract for preparing the primary fermentation liquid is characterized in that it consists of 31 to 37% by weight of Cham Angelica extract, 25 to 34% by weight of Seokchangpo extract, 19 to 27% by weight of Choseok latent extract, and 8 to 12% by weight of sorghum extract. .

또한, 상기 수수식혜는 수수지에밥 100중량부를 기준으로 보리엿기름 21∼25중량부를 혼합한 후, 58∼63℃에서 8∼10시간 동안 발효하여 제조되도록 구성하는 것을 특징으로 한다.In addition, the sorghum sikhye is characterized in that it is configured to be prepared by mixing 21 to 25 parts by weight of barley malt based on 100 parts by weight of rice in resin, and then fermenting at 58 to 63°C for 8 to 10 hours.

상기한 본 발명에 의하면 기억력 증진 및 항산화에 효과가 있다고 알려진 참당귀, 석창포, 초석잠, 수수, 보리엿기름에 포함된 유효성분을 극대화하여 항산화, 항당뇨, 기억력 및 면역력 증진, 치매예방 및 치료가 가능하도록 하는 면역력 감소 및 치매 증상을 예방할 수 있는 효과가 있다.According to the present invention, antioxidant, anti-diabetic, memory and immunity enhancement, dementia prevention and treatment by maximizing the active ingredients contained in sorghum, seokchangpo, choseokjam, sorghum, barley malt, which are known to have an effect on enhancing memory and antioxidant. It is effective in reducing immunity and preventing symptoms of dementia.

또한, 치매의 주요 증상인 기억력 감퇴 및 인지능력을 개선하는데 효능이 있는 재료를 활용하여 스틱형 및 스낵 형태로 된 건강기능제품을 개발함으로써 소비자가 일상생활에서 편하게 섭취할 수 있도록 하는 효과가 있다.In addition, there is an effect of developing a health functional product in the form of a stick and a snack using ingredients that are effective in improving memory and cognitive ability, which are the main symptoms of dementia, so that consumers can consume it comfortably in their daily life.

도 1 및 도 2는 본 발명에 의한 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품의 제조방법의 공정 순서 예시도1 and 2 is an exemplary process flow diagram of a method of manufacturing a health functional food for improving cognitive function that can prevent immunity reduction and dementia symptoms according to the present invention

이하 본 발명의 실시를 위한 구체적인 내용을 첨부한 도면을 참조하여 더욱 상세하게 설명한다.It will be described in more detail below with reference to the accompanying drawings specific details for the implementation of the present invention.

본 발명은 기억력 증진 및 항산화에 효과가 있다고 알려진 참당귀, 석창포, 초석잠, 수수, 보리엿기름에 포함된 유효성분을 극대화하여 항산화, 항당뇨, 기억력 및 면역력 증진, 치매예방 및 치료가 가능하도록 하는 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품의 제조방법 및 그 건강기능식품에 관한 것으로서 도 1 및 도 2를 참고하여 보면 원재료 준비단계(S1), 참당귀, 석창포 및 초석잠의 추출액을 제조하는 단계(S2), 수수를 추출액과 건더기로 분리 여과하는 단계(S3), 참당귀, 석창포, 초석잠 및 수수의 추출액을 발효하여 1차발효액을 제조하는 단계(S4), 1차발효액을 발효하여 2차발효액을 제조하는 단계(S5), 수수건더기에 보리엿기름을 넣고 수수식혜를 제조하는 단계(S6) 및 2차발효액과 수수식혜를 혼합하여 기능성 농축액을 제조하는 단계(S7)를 포함하여 이루어지며 보다 상세하게 설명하면 아래와 같다.The present invention maximizes the active ingredients contained in Cham Angelica, Seokchangpo, Choseokjam, sorghum, and barley malt, which are known to have an effect on enhancing memory and antioxidant, to enable antioxidant, antidiabetic, memory and immunity enhancement, and dementia prevention and treatment. It relates to a method of manufacturing a health functional food for improving cognitive function that can reduce immunity and prevent dementia symptoms, and its health functional food. Referring to Figs. 1 and 2, the preparation of raw materials (S1), Cham Angelica, Seokchangpo and Choseokjam The step of preparing the extract of (S2), the step of separating and filtering the sorghum into the extract and the ingredients (S3), the step of fermenting the extracts of Cham Angelica, Seokchangpo, Choseokjam and Sorghum to prepare a primary fermentation solution (S4), 1 Fermenting the tea fermentation solution to prepare a secondary fermentation solution (S5), adding barley malt oil to the sorghum mix and preparing sorghum Sikhye (S6), and preparing a functional concentrate by mixing the secondary fermentation solution and sorghum sikhye (S7) ) And described in more detail as follows.

본 발명의 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품을 제조하기 위해 먼저, 원재료 준비단계로서 참당귀, 석창포, 초석잠, 수수 및 보리엿기름을 준비한다.(S1단계)In order to prepare a health functional food for improving cognitive function that can reduce immunity and prevent dementia symptoms of the present invention, first, as a raw material preparation step, chamangel, seokchangpo, choseokjam, sorghum and barley malt are prepared (step S1).

상기 참당귀는 <동의보감>에 승엄초 <산림경제>에는 그 맛이 달면서도 맵다 고하여 신감채라 하며, 어린순은 향과 풍미가 좋아 샐러드나 무침, 장아찌로 이용하며 뿌리는 약선 음식의 재료이자 약용으로 데크루신, 데크루시놀, 베타-시토스테롤 등이 함유되어 있으며, 이 중 데크루신 성분이 뇌에 들어가 베타 아밀로이드의 생성을 억제하고 이미 생성된 베타 아밀로이드를 감소시킴으로써 뇌세포를 보호하고 또한 치매를 예방, 치료하는 효과를 지니고 있다.The above is called Shingamchae because it is said to be sweet and spicy in Seungeomcho in <Donguibogam> and in <Forest Economy>. Young sprouts are used as salads, tossed, and pickles because they are sweet and spicy. to It contains decrusin, decrusinol, and beta-sitosterol, of which the decrucine component enters the brain and inhibits the production of beta amyloid and protects brain cells by reducing the already produced beta amyloid, and also prevents and treats dementia. It has the effect of doing.

석창포는 동의보감 총명탕의 재료로 수험생을 위한 기억력 향상 및 노년층을 위한 치매예방을 목적으로 처방됐으며 알파 아사론, 베타아사론, 오이게놀 등의 향기 성분이 들어있는 정유를 소량 함유하고 있으며, 이 성분은 몸을 한결 편안하게 만들고 진정하는데 효과적인 것으로 알려져 있고, 한의학에서는 아사론 추출물을 이용해 건망증, 기억력 향상에 효과를 주고, 치매 특히 알츠하이머를 치료하는데에도 사용하며 기관지가 수축되는 것을 억제하는 작용을 지니고 있다.Seokchangpo is the ingredient of Donguibogam Chongmyeongtang, which is prescribed for the purpose of improving memory for test takers and preventing dementia for the elderly, and contains a small amount of essential oils containing scent ingredients such as alpha-asaron, beta-asaron, and oiganol. Is known to be effective in making the body more comfortable and calming, and in oriental medicine, asaron extract is used to improve forgetfulness and memory, and is also used to treat dementia, especially Alzheimer's, and has the effect of suppressing the contraction of the bronchi. .

초석잠은 뛰어난 영양소와 담백한 맛이 좋아 최근 농가에서도 신소득 작목으로 육성하고 있으며, 채소 중 유일하게 함유된 콜린, 페닐에타노이드라는 핵심 성분을 보유하고 있고, 아르긴산, 스타키드린, 비타민B4 등 영양소가 풍부하며 탄수화물을 함유하고 있지 않기 때문에 고혈압과 당뇨, 비만에도 도움이 되고, 특히 뇌를 맑게 해주며 기억력이나 인지력, 집중력 개선에 효과가 있어 학생, 직장인 등 누구에게나 도움이 되는 식물 동충하초라고도 불리운다.Choseokjam has been nurtured as a new-income crop in recent years because of its excellent nutrients and light taste. It has the key ingredients such as choline and phenylethanoid, which are the only vegetables among vegetables, and arginic acid, stakydrine, vitamin B4, etc. Because it is rich in nutrients and does not contain carbohydrates, it is also helpful for high blood pressure, diabetes, and obesity. It is also called a plant cordyceps, which is useful for everyone, including students and office workers, as it clears the brain and is effective in improving memory, cognition, and concentration. .

수수는 식이섬유와 아연, 철, 인, 비타민B 등이 풍부하고 폴리페놀과 탄닌 플라보노이드, 수수 씨눈 안에는 천연 항암제로 잘 알려진 “아이그달린” 성분 등 항산화 성분이 풍부해 항당뇨와 염증 억제 등의 효과가 우수하며, 또한 수수는 히스티딘과 같은 아미노산이 풍부하게 함유하여 성장기 어린이들에게는 뇌 건강과 발달에 좋고, 성인은 치매 예방과 기억력 증진에 효과가 뛰어나 건강기능식품으로 개발하면, 타 건강기능제품보다 가격대비 높은 효능을 구현할 수 있다.Sorghum is rich in dietary fiber, zinc, iron, phosphorus, and B vitamins. It is rich in antioxidants such as polyphenols, tannin flavonoids, and "Aigdalin", which is well known as a natural anticancer agent. The effect is excellent, and sorghum is rich in amino acids such as histidine, so it is good for brain health and development for children in the growing period, and for adults, it is effective in preventing dementia and improving memory, so if it is developed as a health functional food, other health functional products Higher efficacy can be realized for a price ratio.

보리엿기름은 제품의 맛을 좋게 만들며, 화학제품이 아닌 전통제품으로 건강에 유익한 기초성분을 다수 포함하고 있고, 또한 보리엿기름은 전통방식의 식혜를 만드는 핵심 재료로써 단백질, 식이섬유, 비타민B1, B2, B6, C, E 칼슘, 인, 철, 니아신이 많이 포함되고 있으며, 소화효소인 아밀라아제, 프로테아제, 인베르타아제 등 우수 성분이 풍부한다. 특히 보리엿기름은 브레인 푸드라고 불리는 ‘가바’(포유동물의 뇌나척수에 존재하는 신경전달물질)가 풍부하다.Barley malt improves the taste of the product. It is a traditional product, not a chemical product, and contains many basic ingredients that are beneficial to health. Also, barley malt is a key ingredient for making traditional sikhye, protein, dietary fiber, vitamins B1, B2. , B6, C, E Calcium, phosphorus, iron, and niacin are contained a lot, and excellent ingredients such as amylase, protease, and invertase, which are digestive enzymes, are abundant. In particular, barley malt is rich in “gaba” (a neurotransmitter present in the brain or spinal cord of mammals) called brain food.

이와 같은 상술된 참당귀, 석창포, 초석잠, 수수 및 보리엿기름을 준비한 후, 상기 참당귀, 석창포 및 초석잠을 무쇠가마솥에서 가열하여 추출액을 제조한다.(S2단계)After preparing the above-described champignon, seokchangpo, choseokjam, sorghum and barley malt, the extract is prepared by heating the champignangwi, seokchangpo, and choseokjam in a cast iron cauldron. (S2 step)

이때, 상기 무쇠가마솥에서 130∼145℃의 온도로 2∼2.5시간 동안 가열하여 추출액을 제조토록 함이 바람직하다.At this time, it is preferable to prepare the extract by heating for 2 to 2.5 hours at a temperature of 130 to 145°C in the cast iron cauldron.

그리고, 상기 수수를 세척한 후 무쇠가마솥에 볶은 다음, 100∼115℃의 온도로 1.5∼2시간 동안 가열하여 추출액과 건더기로 분리 여과한다.(S3단계)Then, after washing the sorghum, it is roasted in a cast iron cauldron, and then heated at a temperature of 100 to 115°C for 1.5 to 2 hours, followed by separating and filtering with the extract and ingredients (step S3).

이때, 상기 수수의 분리여과 과정에서 물과 수수를 7:3의 부피비로 혼합하여 위 조건에서 가열토록 하며, 거름망을 통해서 수수의 추출액과 건더기를 분리 여과토록 한다.At this time, during the separation filtration of the sorghum, water and sorghum are mixed in a volume ratio of 7:3 and heated under the above conditions, and the extract and ingredients of the sorghum are separated and filtered through a sieve.

상기 S2 및 S3단계를 통해 제조된 참당귀, 석창포, 초석잠 및 수수의 추출액을 4∼6℃에서 20∼24시간 동안 1차 저온숙성발효하여 1차발효액을 제조한다.(S4단계)A first fermentation solution is prepared by first low-temperature fermentation for 20 to 24 hours at 4 to 6°C for 20 to 24 hours of the extracts of Cham Angelica, Seokchangpo, Choseokjam and Sorghum prepared through the steps S2 and S3. (S4 step)

이때, 상기 S2단계 및 S3단계를 통해 제조된 추출액은 참당귀추출액 31∼37중량％, 석창포추출액 25∼34중량％, 초석잠추출액 19∼27중량％ 및 수수추출액 8∼12중량％로 이루어지게 하여 본 발명의 건강기능식품을 제조토록 하였다. 이는 본 발명의 효능인 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용으로 적합한 것이다.At this time, the extract prepared through the step S2 and S3 is composed of 31-37% by weight of the extract of sorghum extract, 25-34% by weight of the extract of seokchangpo, 19-27% by weight of the sorghum extract, and 8 to 12% by weight of the sorghum extract. Thus, to manufacture the health functional food of the present invention. This is suitable for improving cognitive function that can prevent immunity reduction and dementia symptoms, which are the efficacy of the present invention.

그런 다음, 상기 S4단계를 통해 제조된 1차발효액을 -3∼-1℃에서 10∼13시간 동안 2차 저온냉동숙성발효하여 2차발효액을 제조한다.(S5단계)Then, the first fermentation solution prepared through the step S4 is fermented at -3 to -1°C for 10 to 13 hours to prepare a second fermentation solution (step S5).

이때, 상기 1차발효액 및 2차발효액을 제조하는 과정에서 30분 단위로 농축을 시도하여 농축시간 및 온도를 확인하였으며, 이에 가장 적합한 시간 및 온도에 대한 조건을 얻을 수 있었다.At this time, in the process of preparing the first fermentation solution and the second fermentation solution, concentration was attempted every 30 minutes to check the concentration time and temperature, and the most suitable conditions for the time and temperature were obtained.

한편, 상기 S2단계를 통해 제조된 수수건더기를 무쇠가마솥에 넣고 가열하여 수수지에밥을 지은 후, 보리엿기름을 넣고 발효하여 수수식혜를 제조한다.(S6단계)On the other hand, the sorghum prepared through the step S2 is put in a cast iron cauldron and heated to cook rice in resin, and then barley malt is added and fermented to produce sorghum sikhye. (S6 step)

이때, 상기 S6단계의 수수식혜를 제조하는 단계에서 수수지에밥 100중량부를 기준으로 보리엿기름 21∼25중량부를 혼합한 후, 58∼63℃에서 8∼10시간 동안 발효하여 수수식혜를 제조하도록 한다.At this time, in the step of preparing the sorghum sikhye of step S6, 21 to 25 parts by weight of barley malt are mixed with the resin based on 100 parts by weight of rice, and then fermented at 58 to 63°C for 8 to 10 hours to prepare sorghum sikhye.

그리고, 상기 S5단계를 통해 제조된 2차발효액과 S6단계를 통해 제조된 수수식혜를 여과하여 혼합한 후, 75∼85℃의 온도로 7∼10시간 동안 가열하여 기능성 농축액을 제조한다.(S7단계)Then, the secondary fermentation liquid prepared through the step S5 and the sorghum sikhye prepared through the step S6 are filtered and mixed, and then heated at a temperature of 75 to 85°C for 7 to 10 hours to prepare a functional concentrate (S7). step)

상기와 같은 S1∼S7단계를 통해 제조된 기능성 농축액을 도 2에서와 같이 스틱형 포장지에 일정량 투입 포장하여 스틱형 건강기능식품을 제조하도록 구성할 수 있다.It can be configured to manufacture a stick-type health functional food by putting a certain amount of the functional concentrate prepared through the above steps S1 to S7 in a stick-type wrapping paper as shown in FIG. 2.

또한, 다른 실시예로서 상기 기능성 농축액에 수수가루를 혼합, 발효하여 강정과 양갱 중간형태의 디저트형 건강기능식품을 제조하도록 구성할 수 있다. 이때에는 상기 기능성 농축액 100중량부를 기준으로 수수가루 30∼32중량부를 혼합한 후, 40∼43℃의 온도에서 12∼14시간 동안 발효한 다음, 5∼8℃의 온도에서 6∼7시간 동안 저온건조하여 완성되도록 함이 바람직하다.In addition, as another embodiment, sorghum can be mixed and fermented in the functional concentrate to prepare a dessert-type health functional food intermediate between gangjeong and yokan. In this case, after mixing 30 to 32 parts by weight of sorghum based on 100 parts by weight of the functional concentrate, fermentation at a temperature of 40 to 43°C for 12 to 14 hours, then low temperature for 6 to 7 hours at a temperature of 5 to 8°C. It is desirable to dry and complete.

상술된 바와 같은 본 발명의 면연력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품의 제조방법에 의해 제조되는 건강기능식품은 일실시예로서, 참당귀, 석창포 및 초석잠을 무쇠가마솥에서 130∼145℃의 온도로 2∼2.5시간 동안 가열하여 얻은 추출액과, 수수를 세척한 후 무쇠가마솥에 볶은 다음, 100∼115℃의 온도로 1.5∼2시간 동안 가열하여 얻은 추출액을 4∼6℃에서 20∼24시간 동안 1차 저온숙성발효하여 1차발효액을 제조하고, 상기 1차발효액을 -3∼-1℃에서 10∼13시간 동안 2차 저온냉동숙성발효하여 2차발효액을 제조하며, 수수를 세척한 후 무쇠가마솥에 볶은 다음, 100∼115℃의 온도로 1.5∼2시간 동안 가열한 후 얻은 추출액을 제외한 수수건더기를 무쇠가마솥에 넣고 가열하여 수수지에밥을 지은 후, 보리엿기름을 넣고 발효하여 수수식혜를 제조하고, 상기 2차발효액과 수수식혜를 각각 여과하여 혼합한 후, 75∼85℃의 온도로 7∼10시간 동안 가열하여 기능성 농축액을 제조하며, 상기 기능성 농축액을 스틱형 포장지에 일정량 투입 포장하여 스틱형 건강기능식품을 제조하도록 구성한다.The health functional food manufactured by the method of manufacturing a health functional food for improving cognitive function capable of preventing the symptoms of dementia and reducing immunity of the present invention as described above, as an example, is a cast iron cauldron, such as champignon, seokchangpo and choseokjam. The extract obtained by heating at a temperature of 130 to 145°C for 2 to 2.5 hours and sorghum are washed and roasted in a cast iron cauldron, and then the extract obtained by heating at a temperature of 100 to 115°C for 1.5 to 2 hours is 4 to 6 First low-temperature fermentation at ℃ for 20 to 24 hours to prepare a first fermentation solution, and the second fermentation at -3 to -1°C for 10 to 13 hours to prepare a second fermentation solution. , After washing the sorghum, fry it in a cast iron cauldron, heat it at a temperature of 100 to 115°C for 1.5 to 2 hours, put the sorghum ingredients excluding the obtained extract into a cast iron cauldron and heat it to cook rice in resin, then add barley malt. After fermentation to prepare sorghum sikhye, the secondary fermentation liquid and sorghum sikhye are respectively filtered and mixed, and then heated at a temperature of 75-85°C for 7-10 hours to prepare a functional concentrate, and the functional concentrate is put on a stick-type wrapping paper. It is configured to manufacture a stick-type health functional food by putting a certain amount into it and packing it.

다른 실시예로서, 참당귀, 석창포 및 초석잠을 무쇠가마솥에서 130∼145℃의 온도로 2∼2.5시간 동안 가열하여 얻은 추출액과, 수수를 세척한 후 무쇠가마솥에 볶은 다음, 100∼115℃의 온도로 1.5∼2시간 동안 가열하여 얻은 추출액을 4∼6℃에서 20∼24시간 동안 1차 저온숙성발효하여 1차발효액을 제조하고, 상기 1차발효액을 -3∼-1℃에서 10∼13시간 동안 2차 저온냉동숙성발효하여 2차발효액을 제조하며, 수수를 세척한 후 무쇠가마솥에 볶은 다음, 100∼115℃의 온도로 1.5∼2시간 동안 가열한 후 얻은 추출액을 제외한 수수건더기를 무쇠가마솥에 넣고 가열하여 수수지에밥을 지은 후, 보리엿기름을 넣고 발효하여 수수식혜를 제조하고, 상기 2차발효액과 수수식혜를 각각 여과하여 혼합한 후, 75∼85℃의 온도로 7∼10시간 동안 가열하여 기능성 농축액을 제조하며, 상기 기능성 농축액에 수수가루를 혼합, 발효하여 강정과 양갱 중간형태의 디저트형 건강기능식품을 제조하도록 구성한다.As another example, the extract obtained by heating Angelica Angelica, Seokchangpo and Choseokjam in a cast iron cauldron at a temperature of 130 to 145°C for 2 to 2.5 hours, and after washing sorghum and roasting in an iron cauldron, The extract obtained by heating at a temperature for 1.5 to 2 hours was first fermented at low temperature for 20 to 24 hours at 4 to 6°C to prepare a first fermentation solution, and the first fermentation solution was added to 10 to 13 at -3 to -1°C. Secondary fermentation solution is prepared by second low-temperature freeze-age fermentation for a period of time, and after washing the sorghum, roasting in a cast iron cauldron, heating at a temperature of 100 to 115°C for 1.5 to 2 hours, and then removing the extract obtained from the cast iron Put in a cauldron and heat to cook rice in resin, and then add barley malt and ferment to produce susu Sikhye. After filtering and mixing the secondary fermentation liquid and Susu Sikhye, respectively, at a temperature of 75-85℃ for 7-10 hours. A functional concentrate is prepared by heating, and sorghum is mixed and fermented in the functional concentrate to prepare a dessert-type health functional food in the form of an intermediate form of gangjeong and yokan.

이때, 상기 1차발효액을 제조하는 추출액은 참당귀추출액 31∼37중량％, 석창포추출액 25∼34중량％, 초석잠추출액 19∼27중량％ 및 수수추출액 8∼12중량％로 이루어지도록 하고, 또한 상기 수수식혜는 수수지에밥 100중량부를 기준으로 보리엿기름 21∼25중량부를 혼합한 후, 58∼63℃에서 8∼10시간 동안 발효하여 제조되도록 구성하는 것이 바람직하다.At this time, the extract for preparing the primary fermentation liquid is to be composed of 31 to 37% by weight of the extract of Champs angelica, 25 to 34% by weight of the extract of Seokchangpo, 19 to 27% by weight of the latent extract of Choseok and 8 to 12% by weight of the sorghum extract, and The sorghum sikhye is preferably configured to be prepared by mixing 21 to 25 parts by weight of barley malt based on 100 parts by weight of rice in resin, and then fermenting at 58 to 63°C for 8 to 10 hours.

상술된 바와 같은 본 발명의 면연력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품의 제조방법 및 그 건강기능식품에 의하면, 기억력 증진 및 항산화에 효과가 있다고 알려진 참당귀, 석창포, 초석잠, 수수, 보리엿기름에 포함된 유효성분을 극대화하여 항산화, 항당뇨, 기억력 및 면역력 증진, 치매예방 및 치료가 가능하도록 하는 면역력 감소 및 치매 증상을 예방할 수 있게 되고, 또한, 치매의 주요 증상인 기억력 감퇴 및 인지능력을 개선하는데 효능이 있는 재료를 활용하여 스틱형 및 스낵 형태로 된 건강기능제품을 개발함으로써 소비자가 일상생활에서 편하게 섭취할 수 있게 된다.According to the manufacturing method of a health functional food for improving cognitive function and the health functional food capable of preventing the symptoms of dementia and reducing immunity of the present invention as described above, it is known that it is effective in enhancing memory and antioxidants. By maximizing the active ingredients contained in sleep, sorghum and barley malt, it is possible to reduce immunity and prevent dementia symptoms, which enable antioxidant, antidiabetic, memory and immunity enhancement, prevention and treatment of dementia. By developing a health functional product in the form of a stick and a snack using ingredients that are effective in reducing memory and improving cognitive ability, consumers can consume it comfortably in their daily life.

이상에서 설명한 본 발명은, 도면에 도시된 일실시 예를 참고로 설명되었으나 이는 예시적인 것에 불과하며, 본 기술 분야의 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시 예가 가능하다는 점을 명확히 하여야 할 것이다. 따라서, 본 발명의 진정한 기술적 보호 범위는 첨부된 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술적 사상은 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.The present invention described above has been described with reference to an embodiment shown in the drawings, but this is only exemplary, and various modifications and other equivalent embodiments are possible from those of ordinary skill in the art. Should be clarified. Accordingly, the true technical protection scope of the present invention should be interpreted by the appended claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (10)

면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품의 제조방법에 있어서,
참당귀, 석창포, 초석잠, 수수 및 보리엿기름을 준비하는 원재료 준비단계(S1);
상기 참당귀, 석창포 및 초석잠을 무쇠가마솥에서 130∼145℃의 온도로 2∼2.5시간 동안 가열하여 추출액을 제조하는 단계(S2);
상기 수수를 세척한 후 무쇠가마솥에 볶은 다음, 100∼115℃의 온도로 1.5∼2시간 동안 가열하여 추출액과 건더기로 분리 여과하는 단계(S3);
상기 S2 및 S3단계를 통해 제조된 참당귀, 석창포, 초석잠 및 수수의 추출액을 4∼6℃에서 20∼24시간 동안 1차 저온숙성발효하여 1차발효액을 제조하는 단계(S4);
상기 S4단계를 통해 제조된 1차발효액을 -3∼-1℃에서 10∼13시간 동안 2차 저온냉동숙성발효하여 2차발효액을 제조하는 단계(S5);
상기 S2단계를 통해 제조된 수수건더기를 무쇠가마솥에 넣고 가열하여 수수지에밥을 지은 후, 보리엿기름을 넣고 발효하여 수수식혜를 제조하는 단계(S6);
상기 2차발효액과 수수식혜를 각각 여과하여 혼합한 후, 75∼85℃의 온도로 7∼10시간 동안 가열하여 기능성 농축액을 제조하는 단계(S7);를 포함하여 이루어지는 것을 특징으로 하는 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품의 제조방법.
In the manufacturing method of a health functional food for cognitive function improvement that can reduce immunity and prevent dementia symptoms,
Raw material preparation step (S1) of preparing Cham Angelica, Seokchangpo, Choseokjam, sorghum and barley malt;
The step of preparing an extract by heating the Cham Angelica, Seokchangpo, and Choseokjam in a cast iron cauldron at a temperature of 130 to 145°C for 2 to 2.5 hours (S2);
After washing the sorghum and roasting it in a cast iron cauldron, heating the sorghum at a temperature of 100 to 115° C. for 1.5 to 2 hours to separate and filter the extract and ingredients (S3);
Preparing a first fermentation solution by first low-temperature fermentation for 20 to 24 hours at 4 to 6°C for 20 to 24 hours of the extracts of Cham Angelica, Seokchangpo, Choseokjam and Sorghum prepared through the steps S2 and S3 (S4);
The step of producing a second fermentation solution by second low-temperature freezing fermentation fermentation for 10 to 13 hours at -3 to -1 ℃ the first fermentation solution prepared through the step S4 (S5);
Putting the hand towels prepared through the step S2 into a cast iron cauldron and heating them to cook rice in resin, and then adding barley malt and fermenting to prepare sorghum sikhye (S6);
After filtering and mixing the secondary fermentation solution and sorghum sikhye, respectively, and heating it at a temperature of 75 to 85° C. for 7 to 10 hours to prepare a functional concentrate (S7); and reducing immunity, comprising: A method of manufacturing a health functional food for improving cognitive function that can prevent dementia symptoms.
 제1항에 있어서,
상기 S2단계 및 S3단계를 통해 제조된 추출액은 참당귀추출액 31∼37중량％, 석창포추출액 25∼34중량％, 초석잠추출액 19∼27중량％ 및 수수추출액 8∼12중량％로 이루어짐을 특징으로 하는 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품의 제조방법.
The method of claim 1,
The extract prepared through the steps S2 and S3 is characterized by consisting of 31-37% by weight of Chamella Angelicae extract, 25-34% by weight of Seokchangpo extract, 19-27% by weight of sorghum extract, and 8-12% by weight of sorghum extract. A method of manufacturing a health functional food for improving cognitive function that can reduce immunity and prevent dementia symptoms.
 제2항에 있어서,
상기 S6단계의 수수식혜를 제조하는 단계에서 수수지에밥 100중량부를 기준으로 보리엿기름 21∼25중량부를 혼합한 후, 58∼63℃에서 8∼10시간 동안 발효하여 수수식혜를 제조하도록 구성하는 것을 특징으로 하는 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품의 제조방법.
The method of claim 2,
In the step of preparing the sorghum sikhye of step S6, 21 to 25 parts by weight of barley malt are mixed with the resin based on 100 parts by weight of rice, and then fermented at 58 to 63°C for 8 to 10 hours to produce sorghum sikhye. A method of manufacturing a health functional food for improving cognitive function that can reduce immunity and prevent symptoms of dementia.
 제3항에 있어서,
상기 S7단계를 통해 제조된 기능성 농축액을 스틱형 포장지에 일정량 투입 포장하여 스틱형 건강기능식품을 제조하도록 구성하는 것을 특징으로 하는 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품의 제조방법.
The method of claim 3,
Manufacturing of a health functional food for improving cognitive function capable of preventing symptoms of dementia and reducing immunity, characterized in that the functional concentrate prepared through the step S7 is input and packaged in a stick-type packaging paper to produce a stick-type health functional food. Way.
 제3항에 있어서,
상기 S7단계를 통해 제조된 기능성 농축액에 수수가루를 혼합, 발효하여 강정과 양갱 중간형태의 디저트형 건강기능식품을 제조하도록 구성하는 것을 특징으로 하는 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품의 제조방법.
The method of claim 3,
For improving cognitive function that can prevent symptoms of dementia and reduce immunity, characterized in that it is configured to prepare a dessert-type health functional food in the form of intermediate gangjeong and yokan by mixing and fermenting sorghum powder in the functional concentrate prepared through the step S7. Manufacturing method of health functional food.
 제5항에 있어서,
상기 기능성 농축액 100중량부를 기준으로 수수가루 30∼32중량부를 혼합한 후, 40∼43℃의 온도에서 12∼14시간 동안 발효한 다음, 5∼8℃의 온도에서 6∼7시간 동안 저온건조하여 완성되도록 구성하는 것을 특징으로 하는 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품의 제조방법.
The method of claim 5,
After mixing 30 to 32 parts by weight of sorghum based on 100 parts by weight of the functional concentrate, fermentation at a temperature of 40 to 43°C for 12 to 14 hours, followed by low temperature drying at a temperature of 5 to 8°C for 6 to 7 hours A method of manufacturing a health functional food for improving cognitive function that can prevent immunity reduction and dementia symptoms, characterized in that it is configured to be completed.
 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품을 구성함에 있어서,
참당귀, 석창포 및 초석잠을 무쇠가마솥에서 130∼145℃의 온도로 2∼2.5시간 동안 가열하여 얻은 추출액과, 수수를 세척한 후 무쇠가마솥에 볶은 다음, 100∼115℃의 온도로 1.5∼2시간 동안 가열하여 얻은 추출액을 4∼6℃에서 20∼24시간 동안 1차 저온숙성발효하여 1차발효액을 제조하고,
상기 1차발효액을 -3∼-1℃에서 10∼13시간 동안 2차 저온냉동숙성발효하여 2차발효액을 제조하며,
수수를 세척한 후 무쇠가마솥에 볶은 다음, 100∼115℃의 온도로 1.5∼2시간 동안 가열한 후 얻은 추출액을 제외한 수수건더기를 무쇠가마솥에 넣고 가열하여 수수지에밥을 지은 후, 보리엿기름을 넣고 발효하여 수수식혜를 제조하고,
상기 2차발효액과 수수식혜를 각각 여과하여 혼합한 후, 75∼85℃의 온도로 7∼10시간 동안 가열하여 기능성 농축액을 제조하며,
상기 기능성 농축액을 스틱형 포장지에 일정량 투입 포장하여 스틱형 건강기능식품을 제조하도록 구성하는 것을 특징으로 하는 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품.
In constructing a health functional food for improving cognitive function that can reduce immunity and prevent dementia symptoms,
The extract obtained by heating Cham Angelica, Seokchangpo, and Choseokjam in a cast iron cauldron at a temperature of 130 to 145℃ for 2 to 2.5 hours, and after washing sorghum and roasting in a cast iron cauldron, 1.5 to 2 at a temperature of 100 to 115℃ The extract obtained by heating for a period of time was first fermented at low temperature for 20 to 24 hours at 4 to 6°C to prepare a first fermentation solution,
The first fermentation solution is fermented at -3 to -1° C. for 10 to 13 hours in a second low temperature freezing fermentation to prepare a second fermentation solution,
After washing the sorghum, fry it in a cast iron cauldron, heat it at a temperature of 100 to 115℃ for 1.5 to 2 hours, put the sorghum ingredients excluding the extract obtained into a cast iron cauldron and heat to cook rice in resin, then add barley malt and ferment. To manufacture Susu Sikhye,
After filtering and mixing the secondary fermentation liquid and sorghum sikhye, respectively, and heating at a temperature of 75 to 85 °C for 7 to 10 hours to prepare a functional concentrate,
A health functional food for improving cognitive function capable of reducing immunity and preventing dementia symptoms, characterized in that the functional concentrate is input and packaged in a stick-type wrapping paper to produce a stick-type health functional food.
 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품을 구성함에 있어서,
참당귀, 석창포 및 초석잠을 무쇠가마솥에서 130∼145℃의 온도로 2∼2.5시간 동안 가열하여 얻은 추출액과, 수수를 세척한 후 무쇠가마솥에 볶은 다음, 100∼115℃의 온도로 1.5∼2시간 동안 가열하여 얻은 추출액을 4∼6℃에서 20∼24시간 동안 1차 저온숙성발효하여 1차발효액을 제조하고,
상기 1차발효액을 -3∼-1℃에서 10∼13시간 동안 2차 저온냉동숙성발효하여 2차발효액을 제조하며,
수수를 세척한 후 무쇠가마솥에 볶은 다음, 100∼115℃의 온도로 1.5∼2시간 동안 가열한 후 얻은 추출액을 제외한 수수건더기를 무쇠가마솥에 넣고 가열하여 수수지에밥을 지은 후, 보리엿기름을 넣고 발효하여 수수식혜를 제조하고,
상기 2차발효액과 수수식혜를 각각 여과하여 혼합한 후, 75∼85℃의 온도로 7∼10시간 동안 가열하여 기능성 농축액을 제조하며,
상기 기능성 농축액에 수수가루를 혼합, 발효하여 강정과 양갱 중간형태의 디저트형 건강기능식품을 제조하도록 구성하는 것을 특징으로 하는 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품.
In constructing a health functional food for improving cognitive function that can reduce immunity and prevent dementia symptoms,
After washing the extract obtained by heating Cham Angelica, Seokchangpo, and Choseokjam in a cast iron cauldron at a temperature of 130 to 145℃ for 2 to 2.5 hours, and after washing the sorghum and roasting in a cast iron cauldron, 1.5 to 2 The extract obtained by heating for a period of time was first fermented at low temperature for 20 to 24 hours at 4 to 6°C to prepare a first fermentation solution,
The first fermentation solution is fermented at -3 to -1° C. for 10 to 13 hours in a second low temperature freezing fermentation to prepare a second fermentation solution,
After washing the sorghum, fry it in a cast iron cauldron, heat it at a temperature of 100 to 115℃ for 1.5 to 2 hours, put the sorghum ingredients excluding the extract obtained into a cast iron cauldron and heat to cook rice in resin, then add barley malt and ferment. To manufacture Susu Sikhye,
After filtering and mixing the secondary fermentation liquid and sorghum sikhye, respectively, and heating at a temperature of 75 to 85 °C for 7 to 10 hours to prepare a functional concentrate,
A health functional food for improving cognitive function capable of preventing symptoms of dementia and reducing immunity, characterized in that the functional concentrate is mixed and fermented to produce a dessert-type health functional food intermediate gangjeong and yokan.
 제7항 또는 제8항에 있어서,
상기 1차발효액을 제조하는 추출액은 참당귀추출액 31∼37중량％, 석창포추출액 25∼34중량％, 초석잠추출액 19∼27중량％ 및 수수추출액 8∼12중량％로 이루어짐을 특징으로 하는 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품.
The method according to claim 7 or 8,
The extract for preparing the primary fermentation liquid is characterized by consisting of 31-37% by weight of Cham Angelica extract, 25-34% by weight of Seokchangpo extract, 19-27% by weight of Choseok extract, and 8-12% by weight of sorghum extract. And health functional food for improving cognitive function that can prevent dementia symptoms.
 제9항에 있어서,
상기 수수식혜는 수수지에밥 100중량부를 기준으로 보리엿기름 21∼25중량부를 혼합한 후, 58∼63℃에서 8∼10시간 동안 발효하여 제조되도록 구성하는 것을 특징으로 하는 면역력 감소 및 치매 증상을 예방할 수 있는 인지기능 개선용 건강기능식품.
The method of claim 9,
The sorghum sikhye is prepared by mixing 21 to 25 parts by weight of barley malt based on 100 parts by weight of rice in resin, and then fermenting at 58 to 63°C for 8 to 10 hours. Health functional food for improving cognitive function.
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