KR20210078189A - Manufacturing method of food composition for improving asthma, bronchitis or pneumonia comprising extract of Aster tataricus as effective component - Google Patents

Abstract

The present invention relates to a method for manufacturing a food composition for improving asthma, bronchitis, or pneumonia containing an aster tataricus extract as an effective component. The method includes: a step (S10) of washing and drying aster tataricus leaf, dendropanax stem, and lotus root and then performing powderization by grinding with a grinder; a step (S20) of manufacturing an aster tataricus leaf and dendropanax stem complex hot water extract by performing immersion in hot water after mixing the aster tataricus leaf powder and dendropanax stem powder; a step (S30) of preparing a mixture by mixing the complex hot water extract with a lotus root extract obtained by fermenting the lotus root powder; and a step (S40) of preparing a fermented liquid by mixing the mixture with saccharomyces oviformis and lactobacillus parafarraginis.

Description

The manufacturing method of a food composition for improving asthma, bronchitis or pneumonia containing an extract of Aster tataricus as an active ingredient {Manufacturing method of food composition for improving asthma, bronchitis or pneumonia comprising extract of Aster tataricus as effective component}

The present invention relates to a method for preparing a food composition for improving asthma, bronchitis or pneumonia containing an extract of Aster tataricus as an active ingredient. It relates to a method for producing a food composition for improving asthma, bronchitis or pneumonia containing.

Asthma is a disease that causes symptoms such as shortness of breath, coughing, chest pain, and wheezing by constricting the bronchi when allergens such as house dust and mites mix with the air and enter the body. It is a chronic respiratory disease.

Bronchitis is a disease in which the bronchial mucosa is damaged by stimuli such as viruses, bacteria, smoking, air pollution, and dust, and a large amount of inflammation and mucus is generated, causing symptoms such as sputum and cough. In general, bronchitis is divided into acute bronchitis and chronic bronchitis, and in severe cases, it may worsen into pneumonia or asthma.

Pneumonia is a condition in which the lung parenchyma is inflamed, and if there is a lesion in the lung interstitium, it is called interstitial pneumonia or pneumonitis. Pneumonia is an inflammation of the lungs caused by infection with microorganisms such as bacteria, viruses, and fungi. Pneumonia is characterized by pulmonary symptoms such as coughing, phlegm due to the discharge of inflammatory substances, and difficulty breathing due to impaired breathing function, digestive symptoms such as nausea, vomiting, and diarrhea, and headache, fatigue, muscle pain, and joint pain. It is a disease that causes systemic symptoms throughout the body. Pneumonia should be treated according to the cause, and most of the time, antibiotics are used. However, if the symptoms of pneumonia are severe, the disease may continue to progress even if appropriate antibiotics are used, leading to death.

Aster tataricus is a dicotyledonous perennial plant of the Asteraceae family, and in oriental medicine, the root and the whole grass are prescribed for haemoptysis, asthma, pulmonary tuberculosis cough, chronic bronchitis, and diuresis.

Hwangchil is an evergreen broad-leaved arboreous tree belonging to the Araliaceae family. It grows only in the southern regions such as Haenam Wando and Jeju Island in the world. It is a tree species that does not lose its leaves even in winter. . Hwangchil has been used as a rare paint that gives off the golden color of the emperor's armor, helmet, and other metal accessories since the Three Kingdoms period. In addition to these paint functions, Hwangchil has a nerve stabilizing effect as an antiseptic (Lee Young-min, Jangheung-gun Agricultural Technology Center, 2012). Its roots and stems have been known to be effective against geopungsup, hwangmeulmaek, pungsupbital, migraine, and menstrual irregularities (J Korean Soc Agric Chem Biotechnol 43:63-66, 2000). In addition, it is known that Hwangchil tree contains the most β-selinene belonging to the sesquiperpenes, and the second most contains capnellane-8-one (Korean J Biotechnol Bioeng 10:393-400, 1995). Recently, physiological activities such as skin whitening activity, anticancer activity, anti-inflammatory activity, antioxidant activity, hangover relieving function, and antitussive activity of Hwangchil tree extract have been reported (Sooah Park et al., Journal of the Korean Society for Microbiology and Biotechnology 41(4):407- 415, 2013; Haeyang Yang, Dong-A University doctoral thesis, 2012; Moon Chang-gon, Inje University master's thesis, 2007; Korean Patent Publication No. 2014-0070470; Korean Patent No. 1283775), health supplements, food additives, etc. (Korean Patent No. 1162699; Korean Patent No. 1333007).

Lotus (Nelumbo nucifera Gaertner) is a perennial aquatic plant belonging to the family Nymphaeaceae, which is widely distributed around the world and has been used for ornamental, edible and medicinal purposes. is used for food (see Luo X et al, Analytica Chemica Acta, 538, pp129-133, 2005). Traditionally, the leaves, called lower leaves, have been used for antipyretic and detoxifying actions. The seeds and pulp have been used for tonic, hemostatic, enuresis, and gynecological diseases. (Reference: Youngbae Kim, Specifications of Herbal Medicines (KHP), pp500, 2000; Changmin Kim, Dictionary of Traditional Chinese Medicine, pp5956-5959, 1998). The lotus root is the root of Nelumbo nucifera belonging to the water lily family, and contains free amino acids such as asparagine, arginine, and trosine. It is a medicinal herb that has many functions on the human body, such as promoting insulin production. Also, if you break the lotus root and lotus root into small pieces, then dry them and brew a cup of tea to make a cup of tea, it is good for skin beauty such as brightening the skin color, preventing acne, freckles, and age spots. is said to be good

While the present inventors were researching on the removal of odors and odors of foods containing ant odor extracts, which have the effect of improving asthma, bronchitis or pneumonia, the complex fermented extracts of ants, hwangchil tree and lotus root have excellent improvement effects on asthma, bronchitis or pneumonia While having a, by confirming that it is possible to remove the odor and odor of ants at the same time, the present invention has been completed.

Republic of Korea Patent Publication No. 2010-0010857 (2010.02.02)

Accordingly, it is an object of the present invention to provide a method for preparing a food composition for improving asthma, bronchitis or pneumonia, containing an extract of Aster tataricus from which the ant odor and off-flavor are removed as an active ingredient.

In order to achieve the above object, the present invention provides a method for preparing a food composition for improving asthma, bronchitis or pneumonia containing an Aster tataricus extract as an active ingredient, Aster tataricus leaves, Hwangchil tree stems and Washing and drying each lotus root and pulverizing it with a grinder (S10); Mixing the Aster tataricus leaf powder and Hwangchil tree stem powder and immersing in hot water to prepare a composite hot water extract of Aster tataricus leaf and Hwangchil tree stem (S20); preparing a mixture by mixing the lotus root fermented product obtained by fermenting the lotus root powder with the complex hot water extract (S30); And preparing a fermentation broth by mixing Saccharomyces oviformis and Lactobacillus parafarraginis in the mixture (S40); containing Aster tataricus extract as an active ingredient It provides a method for preparing a food composition for improving asthma, bronchitis or pneumonia containing.

The method for preparing a food composition according to the present invention can provide a food composition for improving asthma, bronchitis or pneumonia in which the ant odor and off-flavor are removed while containing an Aster tataricus extract as an active ingredient.

In addition, the method for preparing a food composition according to the present invention contains an extract of Aster tataricus as an active ingredient while removing the ant odor and off-flavor and improving asthma, bronchitis or pneumonia as well as allergic rhinitis. , it can provide a food composition for the improvement of bronchitis or pneumonia.

In order to achieve the object of the present invention, the present invention provides a method for preparing a food composition for improving asthma, bronchitis or pneumonia containing an extract of Aster tataricus as an active ingredient, Aster tataricus leaf, Hwangchil tree stem , washing and drying the lotus root, respectively, and pulverizing the lotus root with a grinder (S10); Mixing the Aster tataricus leaf powder and Hwangchil tree stem powder and immersing it in hot water to prepare a composite hot-water extract of the Aster tataricus leaf and Hwangchil tree stem (S20); preparing a mixture by mixing the lotus root powder with the complex hot water extract (S30); And Saccharomyces oviformis (Saccharomyces oviformis) and Lactobacillus parafarraginis to prepare a fermentation broth by mixing the mixture (S40) containing an extract of Aster tataricus as an active ingredient It provides a method for preparing a food composition for improving asthma, bronchitis or pneumonia.

The food composition of the present invention is a food composition for the improvement of asthma, bronchitis or pneumonia containing an Aster tataricus extract as an active ingredient, and is characterized in that the taste and odor of the ant odor are removed.

Plants of the genus Aster L are dicotyledonous perennials of the order Asteraceae, and they live in wetlands in Korea, Japan, northern and northeastern China, Mongolia, and Siberia. There are ants such as Aster tripolium L, Aster maakii REGEL and Aster koraiensis NaKai, but it is Aster tataricus that is applied in the present invention.

In the method for preparing a food composition for improving asthma, bronchitis or pneumonia of the present invention, the Aster tataricus in step S10 is preferably a leaf of Aster tataricus. According to the test example of the present invention, when using the root of anthorn, jawan, or the stem of anthorn, it is not possible to achieve the effect of ant odor and off-flavor desired by the present invention.

In the method for producing a food composition for improving asthma, bronchitis or pneumonia of the present invention, the complex hot water extract of step S20 is an extract obtained by extraction treatment, a diluted or concentrated solution of the extract, a dried product obtained by drying the extract, or a prepared product or It shall include any one of purified substances.

In the method for producing a food composition for improving asthma, bronchitis or pneumonia of the present invention, the step S30 comprises the steps of preparing a mixture by mixing the solid fermented lotus root powder obtained by fermenting the lotus root powder with the hot water extract (S32); include According to Example 1 of the present invention, when using a solid fermented lotus root, compared to Comparative Example 2 using lotus leaves, and Comparative Example 10 using lotus root powder, the taste was significantly improved and overall preference was improved. On the other hand, in the manufacturing method of the present invention, if necessary, may further include the step of further mixing bellflower, quince, jujube and cinnamon in the mixture in order to improve the preference.

In the method for producing a food composition for improving asthma, bronchitis or pneumonia of the present invention, the Saccharomyces oviformis and Lactobacillus parafarraginis strains of the S40 step are obtained from biotechnology-related companies. You can purchase and use what is sold, or you can use it after receiving it from domestic and foreign microbial deposit institutions (Genbank of Biotechnology Research Institute, Korea Microbial Conservation Center, Agricultural Gene Resource Center, ATCC (American Type Culture Collection Asociacin)).

According to Example 1 of the present invention, when fermentation is performed using two types of microorganisms, Saccharomyces oviformis and Lactobacillus parafarraginis, Lactobacillus fermentum, Lactobacillus lactis, etc. Compared with Comparative Examples 3 and 4 using other lactic acid bacteria, the taste and odor of ant odor were remarkably improved.

In addition, the method for producing a food composition according to an embodiment of the present invention, after the step S40, treating the fermentation broth with ultrasonic waves, centrifuging the ultrasonicated solution and filtering the separated supernatant (S50) ) may be further included.

In addition, in the method for producing a food composition according to an embodiment of the present invention, the asthma is preferably bronchial asthma, and the bronchitis is acute bronchitis, chronic bronchitis, allergic bronchitis, infectious bronchitis, traumatic bronchitis, catarrhal bronchitis. , purulent bronchitis, obstructive bronchitis, ulcerative bronchitis and infiltrative bronchitis. In addition, the pneumonia includes, but is not limited to, bacterial pneumonia, mycoplasma pneumonia, viral pneumonia and rickettsia pneumonia.

In a specific example of the present invention, it was confirmed that the food composition of the present invention significantly improved the taste and odor of ant odor, and it was confirmed that the pulmonary bronchial inflammation inhibition rate, asthma improvement rate, and allergic rhinitis improvement rate were significantly improved compared to the comparative example.

The food composition for the improvement of asthma, bronchitis or pneumonia of the present invention may further include a food additive that is pharmaceutically acceptable. The pharmaceutically acceptable food supplement additives that can be used in the present invention include sugars such as glucose, fructose, maltose, sucrose, dextrin, and cyclodextrin, and natural carbohydrates such as sugar alcohols such as xylitol, sorbitol, and erythritol, thaumatin , natural flavoring agents such as stevia extract, synthetic flavoring agents such as saccharin and aspartamic acid, coloring agents, pectic acid or its salts, alginic acid or its salts, organic acids, protective colloidal thickeners, pH regulators, stabilizers, preservatives, glycerin, alcohols, carbonation agents, and the like. The content of the ant odor extract in the food composition for improving asthma, bronchitis or pneumonia of the present invention may be appropriately selected in consideration of the form, flavor, taste, etc. of the food, for example, 0.01 to 30 weight based on the total weight of the food composition % may be in the range.

There is no particular limitation on the type of the food. By using the food composition, it is possible to produce a processed food with good storage properties while at the same time being transformed by taking advantage of the characteristics of agricultural products, livestock products or aquatic products. Such processed foods include, for example, sweets, fermented foods, canned foods, milk products, meat products, noodles, and the like. Confectionery includes biscuits, pie, bread, candy, jelly, gum, cereal (including meal substitutes such as cereal flour), and the like. Fermented foods include soy sauce, soybean paste, red pepper paste, and the like. Canned food includes canned seafood (e.g., canned tuna, mackerel, saury, conch, etc.), canned livestock (canned beef, pork, chicken, turkey, etc.), and canned agricultural products (canned corn, peach, pineapple, etc.). Processed milk products include cheese, butter, yogurt, and the like. Processed meat foods include pork cutlet, beef cutlet, chicken cutlet, sausage, sweet and sour pork, nuggets, and breadcrumbs. Noodles such as sealed packaged raw noodles are included. In addition to this, the composition may be used in retort foods, soups, and the like.

In addition, when used as a beverage, it may contain various flavoring agents or natural carbohydrates as an additional component like a conventional beverage. The above-mentioned natural carbohydrates are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. As the sweetener, natural sweeteners such as taumatine and stevia extract, synthetic sweeteners such as saccharin and aspartame, and the like can be used. The proportion of the natural carbohydrate is generally about 0.01 to 0.04 g, preferably about 0.02 to 0.03 g per 100 ml of the composition of the present invention.

In addition to the above, the food composition of the present invention includes various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols , a carbonation agent used in carbonated beverages, and the like. In addition, the food composition of the present invention may contain flesh for the production of natural fruit juice, fruit juice beverage, and vegetable beverage. These components may be used independently or in combination. The proportion of these additives is not very important, but is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the composition of the present invention.

Hereinafter, the present invention will be described in more detail through examples, but the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

<Example 1>

After washing the leaves of the anthill, hwangchil tree trunks and lotus root, it was dried at 40° C. for 16 hours, and pulverized by pulverizing with a grinder. Mix anthorn leaf powder and hwangchil tree stem powder in a weight ratio of 3:2, add distilled water 20 times based on the weight of the mixed powder, and immerse in hot water at 115° C. for 180 minutes to prepare a complex hot water extract, 0.45 μm 1 After secondary filtration, the precipitate was removed by secondary filtration with 0.22 μm. The filtrate was collected after freeze-drying and stored at -20°C for use in the experiment.

After that, the lotus root powder was inoculated with 20% (v/w) of Monascus purpureus prepared in PDB (Potato Dextrose Broth) medium, and solid-state fermentation at 70±5% humidity and 40℃ temperature for 18 days without adding water. to prepare a solid fermented lotus root.

A mixture was prepared by mixing the solid fermented lotus root with the complex hot water extract in a weight ratio of 4:1, and 400 ml of the mixture was dispensed into a 1000 ml flask. Thereafter, two types of microorganisms, Saccharomyces oviformis and Lactobacillus parafarraginis, were inoculated using a pipette at 5% of the total amount of the mixture, and inoculated at 30° C., 140 RPM in a shaker incubator. was cultured for 5 days to obtain a fermentation broth. The Saccharomyces oviformis and Lactobacillus parafarraginis strains used in the experiment were purchased from biotechnology-related companies and used or domestic and foreign microbial depository institutions (Research Institute for Biotechnology Gene Bank, It can be purchased from the Korea Microbial Conservation Center, Agricultural Gene Resource Center, and ATCC (American Type Culture Collection Asociacin).

After sterilizing the fermentation broth, centrifugation was performed and the separated supernatant was filtered to prepare a food composition.

<Example 2>

Prepared in the same manner as in Example 1, but after obtaining the fermentation broth, the fermentation broth was treated with ultrasonic waves at 30 kHz and 100 W intensity for 6 hours to 9 hours using an ultrasonic extractor, and circulating constant temperature at 25° C. to keep the temperature constant It was used in a Circulator Water Bath. Then, the sonicated solution was centrifuged and the separated supernatant was filtered.

<Comparative Examples 1 to 10>

In this comparative example, Comparative Examples 1 to 10 were prepared according to the conditions of Table 1 below (component input: O, no component input) compared to the above Example (see Table 1).

division Michaelmas daisy
leaf hwangchil tree trunk Lotus root
solid fermented product Saccharomyces obipolmis Lactobacillus paraparaginis Lotus root
powder ultrasonic wave
process ant odor root
(Sewan) lotus leaf Lactobacillus Fermentum Lactobacillus lactis Example 1 O O O O O X X X X X X Example 2 O O O O O X O X X X X Comparative Example 1 X O O O O X X O X X X Comparative Example 2 O O X O O X X X O X X Comparative Example 3 O O O O X X X X X O X Comparative Example 4 O O O O X X X X X X O Comparative Example 5 X O O O O X X X X X X Comparative Example 6 O X O O O X X X X X X Comparative Example 7 O O X O O O X X X X X Comparative Example 8 O O O X O X X X X X X Comparative Example 9 O O O O X X X X X X X Comparative Example 10 O X O O O X O X X X X

<Experimental Example 1> Sensory test

For the food compositions according to the Examples and Comparative Examples, sensory evaluations such as taste and overall preference were measured, and the results are shown in Table 2 below. The above sensory evaluation was measured by evaluating 40 adult males and females (20 males and females each) in their 30s and 50s with sensory discrimination ability with 3 or more years of experience in the food-related field.

1 point: The taste is very bitter and the bitter taste is strong, there is a lot of taste and odor peculiar to ant odor, and the overall preference is very poor.

3 points: The taste is bitter and the bitter taste is strong, there is a peculiar taste and odor of ant odor, and the overall preference is not good.

5 points: The taste is average, there is a slight taste and off-flavor peculiar to ant odor, and the overall preference is average.

7 points: The taste is excellent, there is almost no taste and odor peculiar to ant odor, and the overall preference is good.

9 points: The taste is very good, there is no taste and odor peculiar to ant odor, and the overall preference is very good.

division flavor
(Tough and bitter) already off-flavor overall sign Example 1 9.4 9.1 9.4 9.3 Example 2 9.4 9.8 9.4 9.6 Comparative Example 1 6.2 8.4 7.2 6.4 Comparative Example 2 5.3 6.6 4.9 5.2 Comparative Example 3 5.7 5.7 6.8 6.0 Comparative Example 4 5.1 5.4 5.7 5.5 Comparative Example 5 4.9 5.8 5.1 5.3 Comparative Example 6 5.8 5.6 5.0 5.5 Comparative Example 7 5.9 5.5 5.7 5.7 Comparative Example 8 5.3 6.2 5.9 5.4 Comparative Example 9 5.2 5.9 5.3 5.8 Comparative Example 10 5.5 6.7 5.3 6.1

As shown in Table 2, in the sensory tests according to Examples and Comparative Examples, Examples 1 and 2 were significantly superior to Comparative Examples 1 to 10 in taste, taste and odor, and overall preference.

Example 1 is Saccharomyces oviformis (Saccharomyces oviformis) and Lactobacillus parafarraginis by fermentation with two types of microorganisms compared to Comparative Examples 3 and 4 using other lactic acid bacteria, the taste and odor of ant odor remarkably improved.

In addition, Example 1 using a solid fermented lotus root was significantly improved in taste and overall preference as compared to Comparative Example 2 using lotus leaves and Comparative Example 10 using lotus root powder.

Example 2 is the ultrasonic treatment of the composition of Example 1, compared to Comparative Example 10 in which the hwangchil tree trunk was excluded, it was significantly improved in the already.

<Experimental Example 2> Bronchial inflammation inhibition test

To determine whether the food compositions prepared in Examples 1, 2, and Comparative Examples 1 to 10 have an inhibitory effect on pulmonary bronchial inflammation in asthma and chronic obstructive respiratory disease models, lung bronchial induced by exposing antigens to sensitized mice was confirmed (Pharmacological Research, 2010, 61, 288-297; Biochemical Pharmacology, 2010, 79,888-896).

For this, 0.2 ml of a 1:1 mixture of 10 μg of ovalbumin (Ovalbumin, OVA, sigma) and aluminum hydroxide (4 mg, aluminum hydroxide, Alum, Pierce) was added to 0, 7 and It was sensitized by intraperitoneal administration on day 14. After 8 and 10 days from the last sensitization day, 10% egg albumin was made into an aerosol using high-pressure compressed air and sprayed for 50 minutes to induce airway inflammation. Administration of each test substance (400 mg/kg of lyophilisate of each composition, bid) was orally administered twice a day in the morning and afternoon from the 21st to the 23rd after the first sensitization. 24 hours after the last oral administration, bronchoalveolar lavage was collected by bronchoalveolar lavage using 15 ml of phosphate buffer (pH 7.2). The number of white blood cells in the washing solution was counted using a hematology analyzer (Drew Scientific Inc, HEMAVET HV950FS, M-950HV). The results are shown in Table 3 below by calculating the pulmonary bronchial inflammation inhibition rate (%) based on the number of leukocytes in the negative control group (1% CMC [carboxymethyl cellulose] administered group).

division Pulmonary bronchial inflammation inhibition rate (%) Example 1 36 Example 2 38 Comparative Example 1 4 Comparative Example 2 13 Comparative Example 3 12 Comparative Example 4 15 Comparative Example 5 16 Comparative Example 6 10 Comparative Example 7 17 Comparative Example 8 18 Comparative Example 9 15 Comparative Example 10 11

As shown in Table 3, the inhibition rate of lung bronchial inflammation of Examples 1 and 2 was significantly improved compared to Comparative Examples.

<Experimental Example 3> Asthma improvement effect test

Examples 1, 2, and Comparative Examples 1 to 10 were administered to patients in their 20s and 50s diagnosed with asthma, 4 patients in each group, 110 ml 3 times a day for 20 days, 2 hours after meals. After examining the improvement effect after taking it for 20 days, Table 4 shows the ratio of the response that there was an improvement effect.

division Asthma improvement rate (%) Example 1 80 Example 2 80 Comparative Example 1 20 Comparative Example 2 40 Comparative Example 3 40 Comparative Example 4 40 Comparative Example 5 40 Comparative Example 6 20 Comparative Example 7 40 Comparative Example 8 40 Comparative Example 9 20 Comparative Example 10 40

Referring to Table 4, the asthma improvement rates of Examples 1 and 2 were significantly improved compared to Comparative Examples.

<Experimental Example 4> Rhinitis improvement effect test

Examples 1, 2, and Comparative Examples 1 to 10 of the food composition prepared in Examples 1 to 10 as a person who has frequent sneezing and runny nose and severe nasal congestion, 6 people in each group, each group of people in their 20s and 50s diagnosed with rhinitis at the hospital, daily for 20 days After taking 110 ml 3 times a day 2 hours after meals, after 20 days of taking it, the improvement effect of sneezing and runny nose, which are common symptoms of rhinitis, was investigated.

division Sneezing and runny nose improvement rate (%) Example 1 83 Example 2 83 Comparative Example 1 17 Comparative Example 2 33 Comparative Example 3 33 Comparative Example 4 33 Comparative Example 5 33 Comparative Example 6 33 Comparative Example 7 33 Comparative Example 8 33 Comparative Example 9 33 Comparative Example 10 50

Referring to Table 5, the improvement rate of sneezing and runny nose in Examples 1 and 2 was significantly improved compared to Comparative Examples.

On the other hand, the above detailed description should not be construed as restrictive in all aspects, but should be considered as exemplary. The scope of the present invention should be determined by a reasonable interpretation of the appended claims, and all modifications within the equivalent scope of the present invention are included in the scope of the present invention.

Claims (3)

In the method for preparing a food composition for improving asthma, bronchitis or pneumonia containing an extract of Aster tataricus as an active ingredient,
Washing and drying each of Aster tataricus leaves, hwangchil tree trunks and lotus roots, and then pulverizing them with a grinder to powder (S10);
Mixing the Aster tataricus leaf powder and Hwangchil tree stem powder and immersing it in hot water to prepare a composite hot water extract of Aster tataricus leaf and Hwangchil tree stem (S20);
preparing a mixture by mixing the lotus root fermented product obtained by fermenting the lotus root powder with the complex hot water extract (S30); and
Preparing a fermentation broth by mixing Saccharomyces oviformis and Lactobacillus parafarraginis in the mixture (S40);
A method for producing a food composition for improving asthma, bronchitis or pneumonia containing an extract of Aster tataricus as an active ingredient, comprising a.
According to claim 1, wherein the step S30,
A method of preparing a food composition for improving asthma, bronchitis or pneumonia, comprising: preparing a mixture by mixing the solid fermented lotus root powder with the hot water extract (S32).
According to claim 1,
After step S40,
ultrasonically treating the fermentation broth, centrifuging the sonicated solution, and filtering the separated supernatant (S50);
Method for producing a food composition for improving asthma, bronchitis or pneumonia, characterized in that it further comprises a.