KR20220059078A - A functional food additive - Google Patents

Abstract

The present invention relates to a food additive that is mixed in a certain amount during the manufacture and processing of food for human consumption. The present invention relates to a food additive for easily ingesting an additive having a beneficial effect on the human body while maintaining the original taste of manufactured food and improving the nutritional efficacy of food.

Description

Food additive {A functional food additive}

The present invention relates to a food additive that is mixed in a certain amount during the manufacturing and processing of food for human consumption. It relates to a food additive that can improve efficacy.

In general, food additives are used in a certain amount for the purpose of processed food or fresh food, and their use is determined for each additive.

Food additives are classified into chemically synthetic products, natural additives, and mixed preparations, although the range of designating the use of additives is slightly different depending on the range of general technical characteristics.

Conventional food additives correspond to spices for improving taste and aroma, seasoning agents and anti-browning agents for preventing browning, and antioxidants for preventing oxidation of food. In addition, various additives exist to improve the functions of food have been doing

These conventional food additives have only a simple function, and most are artificial compounds or compositions thereof. As a representative additive, sodium glutamate, commonly called MSG, is an artificial chemical seasoning that produces a umami taste different from sweet, sour, salty, and bitter. As the extraction method was invented, it is distributed in the market at a low price until now.

Recently, the safety of the above chemical seasoning is being questioned, and accordingly, domestic and foreign organizations judge it to be safe through research and observation. It can be seen that the reliability is very low because no statistical correlation can be found and it is not consistent. In addition, additional studies examining whether chemical seasonings and additives cause obesity have yielded superior results, and studies investigating the association with asthma have not been clearly proven.

In addition, although the effect on the human brain, which plays a key role in learning and memory, is continuously studied, there is no definitive study that reveals a causal relationship. there is.

The conventional additives made of natural materials tried were prepared by boiling baekchul, licorice, and jujube in a hot water bath and then performing the processes of aging and fermentation. It has not been widely used due to problems such as taking a long time.

Therefore, there is a need for the development of food additives to improve the taste and flavor of food by adding it to various foods without side effects or objection, and to have the purpose of diet and health.

1. Unexamined Patent Publication No. 2003-0037248 'Method for Manufacturing Nutrient Food Additives' (published on May 12, 2003) 2. Laid-open Patent Publication No. 10-2018-0132902 'Additives for food' (application date 2017.05.15)

The present invention has been devised to solve the above problems, and it is added to finished products such as processed food, fresh food, frozen food, fermented food, and alcoholic beverages and beverages in a certain ratio to provide a food additive that improves diet and health functions but it has a purpose.

The food additive of the present invention is olive, pomegranate, grapefruit, tart cherry, apple mango, paprika, lanaceae, pineapple, sweet pumpkin, linseed water, green tangerine, jujube and plant fruits including stevia, cissus, gujeolcho, and plantain Leaves of plants, including aloe, and succulents, including horseradish, flower petals, and petals of plants, including dandelion, bulbs and bark of plants including licorice, deodeok, beet, purple onion, and black garlic Bark bark and kamut, including germinated brown rice, ginseng, sprouts including young shoots of color barley, pine, and elm trees, krill oil, omega-3 fatty acids, and oils containing argan oil Policosanol, Boswell Lia, royal jelly, propolis, liquid-type cordyceps including goat's milk, mushroom-type placenta powder including shiitake mushrooms after salting and heating the placenta, drying it and processing it into powder .

The present invention is 95 to 99% by weight of the food additive in any one of makgeolli, soju, wine, ginseng wine, plum wine, beer, wine, soda, juice, coffee, and 1 to 5% by weight of the food additive, and fruits of the food additive , leaves, and succulents are juiced to form a liquid, and the petals, bulbs, bark grains, sprouts, and mushrooms are freeze-dried at a low temperature of -10 to -30° C. and then pulverized into powder of a certain size.

The present invention is 95 to 99% by weight of confectionery, bread, rice cake, ramen, spaghetti, tofu, Korean food, mayonnaise, ketchup, jajangmyeon, kneaded noodles, fish cake, dumpling stuffing, sausage, ham, and the food additive in any one of It contains 1 to 5% by weight, and the fruits of the food additive are juiced to form a liquid. After drying, it is pulverized into a powder of a certain size.

The present invention is prepared by including 1 to 5% by weight of the food additive in any one of 95 to 99% by weight of ice cream, ice confectionery, and ice cake, and the fruits of the food additive are juiced to form a liquid, and the leaves, fleshy Plants, petals, bulbs, bark grains, sprouts, and mushrooms are freeze-dried at a low temperature of -10 to -30°C and then pulverized into powder of a certain size.

According to the present invention, 1 to 5% by weight of the food additive is contained in any one of 95 to 99% by weight of red pepper paste, super red pepper paste, soybean paste, kimchi, soy sauce, and vinegar, and the fruits of the food additive are juiced to form a liquid, Leaves, succulents, petals, bulbs, bark, grains, and sprouts are freeze-dried at a low temperature of -10 to -30°C and then pulverized into powder of a certain size.

The present invention is manufactured by adding useful nutrients to the human body, and by using natural materials, side effects can be minimized, and it can be rapidly digested and absorbed in the stomach, thereby giving an effect on skin beauty, diet and health improvement. .

Hereinafter, the additive for food of the present invention will be described in detail so that a person skilled in the art can easily understand, a separate description that can be sufficiently inferred is omitted, and, if necessary, examples and drawings are described. In addition, the terms defined in the present specification and claims are not limited to interpretation, and may vary according to the intention or custom of the operator, and should be interpreted as meanings and concepts consistent with the technical spirit of the present invention.

The food additive of the present invention is a fruit of a plant, leaves and succulents of plants, petals, bulbs of plants, bark, grains, sprouts, and oils consisting of refined oil, liquids consisting of liquids and amounts It includes placental powder consisting of the placenta of

The food additive of the present invention can be used by adding a small amount during cooking or manufacturing of general food. It may be added in an amount of about 1-5% by weight to 95-99% by weight of cooked or processed or prepared food.

The food to be cooked, manufactured, and processed to which the food additive of the present invention is added corresponds to alcoholic beverages, beverages, baked goods, processed foods, fresh foods, frozen foods, and fermented foods, and detailed products will be described below.

Fruits of the present invention include olives, pomegranates, grapefruit, tart cherry, apple mango, paprika, Nahan, pineapple, sweet pumpkin, barley water, green tangerine, and jujube.

Olives are rich in vitamin E, selenium, and zinc, which have antioxidant properties, as well as phytonutrients, that is, oleuropein, a plant physiologically active substance. In addition, various phenolic compounds contained in olive help with anti-inflammatory action and have an excellent effect in preventing cancer and osteoporosis.

In addition, although olive has a high fat content such that 80-85% of total calories come from fat, most of this fat is oleic acid, an unsaturated fatty acid beneficial to the body. Oleic acid can help prevent high blood pressure and heart disease by lowering levels of unhealthy LDL cholesterol.

Olive varieties are taggiasca, bella di cerignola, castelvetrano, manzanilla, kalamata, picoline and nicoise. etc. can be

The main component of pomegranate is sugar (glucose, fructose) accounting for about 40%, and as an organic acid, citric acid, which gives a sour taste, contains about 1.5%. Water-soluble vitamins (B1 · B2 · niacin) are also included, but the amount is small. The skin contains tannins, and the seeds contain natural phytoestrogens that are good for menopausal disorders.

Both the fruit and the peel are good for preventing high blood pressure and arteriosclerosis, and are effective for gynecological diseases and swelling. In particular, it has excellent medicinal properties when it comes to dysentery.

Tart Cherries Sour cherries are rich in beta-carotene, which lowers bad cholesterol levels and inhibits inflammation. It also contains natural melatonin, which helps sleep and has strong anti-inflammatory and anti-cancer effects.

Grapefruit is rich in vitamin C and provides excellent effects on recovery from fatigue and hangover. Apple Mango is rich in vitamins A and C and contains beta-carotene, which can help skin beauty and eye health. there is.

Green tangerine (green tangerine) has 10 times higher vitamin C than lemon, so it is effective in strengthening immunity, beautifying the skin, and preventing colds. Sweet pumpkin is a pumpkin grown for food because it contains a lot of starch, minerals and vitamins among pumpkins and has good taste.

Siraitia grosvenorii is a plant and contains sweeteners as a substitute for sugar. The main components are triterpenoid saponins and flavonoid glycosides. According to pharmacological studies, Nahanfruit has hypoglycemic, hyperlipidemic, antioxidant, anti-mutagenic, vascular permeability inhibition, antitussive and expectorant effects.

Fruits may be processed into powder form after freeze-drying, and may be juiced and mixed in liquid form depending on the product to be added.

Leaves include stevia, cissus, gujeolcho, and plantain, succulents include aloe and wasabi, and petals include gold and silver coins and dandelion.

Stevia (scientific name: Stevia rebaudiana) It is a perennial plant of the Asteraceae family, and it is a water-soluble sweetener and corresponds to a plant that is used as a raw material for stevioside, which is 300 to 600 times sweeter than sugar. When added to foods that require sweetness, they can provide sweetness instead of sugar. In addition, stevia is said to be good for vascular health as it has 20 times the antioxidant power of green tea, and it cannot be used as an energy source for the mutans bacteria that cause tooth decay, so it can prevent tooth decay (caries).

Cissus (scientific name: Cissus antarctica) means ivy in Greek.

The cissus used in the present invention is a variety grown in subtropical/tropical regions such as India and Malaisia, and the quercetin and isoramnetin components contained in cissus inhibit the growth of fat cells and have the effect of lowering the fat absorption rate. there is. In addition, it is effective in vascular health such as cancer and anti-inflammation, so it can help arteriosclerosis, stroke, insomnia, etc.

Gujeolcho (scientific name: Dendranthema zawadskii var. latilobum) is a perennial plant in the Asteraceae family that is good for female diseases and has effects on menstrual pain, menstrual irregularities, and uterine bleeding. In the present invention, it is possible to use an extract extracted from water dried in sunlight and processed into powder form or by adding leaves and stems.

Plantain is a perennial plant of the plantain family of the order Plantain, and its young leaves are edible. It stops diarrhea, activates liver function, and is effective for dizziness and headache, and is also effective for seawater caused by waste heat. And, it has a diuretic effect, so it is used for pyelonephritis, cystitis, and urinary tract infection.

The lily of the valley is a flower bud of L. japonica Thunb. belonging to the genus lonicera of the Caprifoliaceae family, or a flower just starting to bloom, and in the present invention, it is preferable to use dried ginseng powder. Gold and silver coins have anti-inflammatory and antiviral actions, and are effective in antioxidant action, liver protection, anticancer, antihyperlipidemia and antithrombosis, and anti-lipase. In addition, it is effective in dieting by inhibiting mast cell activity, inhibiting inflammatory mediators, and suppressing edema.

Dandelion has been used for medicinal purposes since ancient times in both East and West. The leaves are used for food and the roots are used for medicinal purposes. It is effective in inflammation and skin diseases, improving liver function and high blood pressure.

Aloe (English: Aloe) is a perennial succulent plant (desert plant) belonging to the genus Aloe in the family Xanthoriaceae. It has an anti-inflammatory action, and it is preferable to include the shell rather than the gel except the shell.

Wasong is a perennial herb belonging to the family Crassulaceae, and is a succulent plant that grows on rocks in the mountains. It can be dried and processed into a powder. Wasong is rich in afladoxin B1, which can help the recovery of brain tumor patients or dementia patients.

Bulbs include licorice, deodeok, beetroot, purple onion, and black garlic, and wood bark and grains include bark, kamut, and germinated brown rice of Hwangbaek and Duchung, respectively.

Licorice is a herbal medicine, and the roots are dried and used. Deodeok is an alkaline food rich in minerals such as potassium, iron, calcium, and phosphorus, and contains a large amount of saponin, which helps prevent vascular disease and cancer. Also, the present invention may include leaves of deodeok, which contain antioxidant components such as phenols and flavonoids, which are effective in preventing aging and cancer.

Beet is one of the advantages of vegetables that are low in calories and contain no cholesterol. Beets also contain vitamin C and vitamin A. Raw beets are rich in folic acid. Glycine betaine can be found in the root. Glycine betaine reduces the risk of heart disease and stroke.

Beets are good for anemia because they are rich in iron and potassium, and they are rich in vitamin A and betacyanin, which is helpful for eye health and blood vessel health. It also aids in detoxification and is good for the kidneys. And because it is rich in fiber, it is good for the intestines. In addition, blood pressure lowering effects and nitrite scavenging functions are known. Removal of nitrite has the effect of removing the causative agent of inflammation and carcinogens in the body. Antioxidant activity is also known, which can slow the aging of the body due to the betaine component in beets.

Purple onion One of the varieties of onion, quercetin contained in the onion helps prevent high blood pressure by inhibiting the accumulation of fat and cholesterol in blood vessels.

Black garlic is garlic made by aging and fermenting whole garlic. During the fermentation process, active ingredients such as melanoidin and S-arylcysteine are produced, which has an antioxidant power 10 times higher than that of raw garlic. It helps to recover from fatigue and allicin, which is abundant in black garlic, has anticancer effects.

Phellodendron bark is citrus and wood, and its endothelium is used for indigestion, gastritis, enteritis, diarrhea, hepatitis, jaundice, liver cirrhosis, meningitis, purulent pain, stomatitis, and ulcers. used for symptoms of

Duchung tree is a deciduous tree belonging to the Duchungaceae family, and it is used after drying the bark like Hwangbaek tree. In addition, it promotes the functions of the kidneys and liver, so it is effective in hypertension, arteriosclerosis, back pain, neuralgia, and arthritis. It helps blood circulation, activates metabolism, and has a diuretic effect, so it can prevent edema in the body.

Kamut is one of the ancient raw grains that began to be cultivated in Egypt, and is a type of ‘Khorasan Wheat’ and has a high protein content. In addition, as it is rich in dietary fiber, minerals, magnesium, zinc, and selenium, it has effects such as skin beauty, bone health, and constipation improvement.

Germinated brown rice refers to sprouted brown rice from which the rice hulls have been removed by supplying appropriate moisture, temperature, and oxygen to germinate 1 mm to 5 mm. Rich in vitamin E, it prevents aging and prevents arteriosclerosis.

Sprouts include young shoots of ginseng, color barley, and shoots of pine and elm trees.

Ginseng sprout is ginseng that is harvested in about 30 to 90 days by germinating ginseng seeds, and has the advantage of being able to consume all of the saponins contained in the roots, stems and leaves.

Color barley can be purple barley, blue barley, or black barley, and refers to the state of young leaves that grow to about 10cm in size. It has the advantage of being higher than normal barley in terms of fiber, saponarin, anthocyanin, polyphenol, and flavonoid content.

It is preferable to use new shoots for pine leaves (pine needles), and after drying, pulverize them in powder form for use. Pine leaves are effective in improving liver disease, gastrointestinal disease, nervous system disease, circulatory disease, and preventing diabetes.

Arborvitae is a young shoot hanging on a droop tree and corresponds to a wild vegetable. It contains a lot of protein, fat, carbohydrate, fiber, phosphorus, calcium, iron, vitamins (B1, B2, C) and saponin, etc., which lowers blood sugar and blood lipids, so it is good for diabetes, kidney disease, and gastrointestinal diseases.

Oils include krill oil, omega-3 fatty acids, and argan oil.

Krill oil is a refined oil extracted from krill. It is rich in phospholipids and astaxanthin, which can reduce arthritis and inflammation markers. In addition, it can reduce various blood lipids, including total cholesterol and low-density lipoprotein (LDL) cholesterol, and the ratio of total cholesterol to high-density lipoprotein (HDL) cholesterol, and can alleviate both physical and sensory symptoms of menstrual cramps.

Omega-3 is a type of fatty acid and is a drug used to treat dyslipidemia or to supply fat. used for the purpose of helping.

Argan oil Argan oil is an oil extracted from the seeds of the argan tree. It contains ferulic acid, which has strong antioxidant power, in addition to vitamin E, which is effective for anti-aging, burns, and acne. It is effective in preventing cardiovascular diseases by lowering cholesterol levels in the body.

Liquids include policosanol, boswellia, royal jelly, propolis, and goat's milk.

Policosanol is the generic name for natural fatty alcohol extracts extracted from plant waxes. It is known to have the effect of lowering low-density lipoprotein (LDL) and raising high-density lipoprotein (HDL), so it is used as a nutritional supplement to prevent arteriosclerosis, and is known to be effective in dyslipidemia.

Boswellia (Frankincense tree) is a tree of the Olive family, and it is used by collecting the gins of the frankincense tree.

Royal Jelly is an oily substance secreted by the carnivorous glands, and is also called Wang Oil (王乳). It is used as a tonic, strength, nutritional agent, fatigue, malaise, weakness, anemia, constitution improvement, menopausal disorders, sexual dysfunction, skin beauty and anti-aging.

Propolis is one of the by-products of beekeeping made by bees. It is a mixture of resinous substances collected by bees from plants such as tree buds and sap. It is a substance that cannot be artificially expanded or synthesized. It has been used all over the world as a medicine or tonic. It is known to have bactericidal, antioxidant, anti-inflammatory, and anti-tumor activity.

Goat milk is goat's milk, contains less casein than milk, is rich in albumin and globulin, and has a high fat content.

The placenta is the placenta of a sheep, and contains a large amount of ingredients useful for skin care, such as collagen, elastin, hyaluronic acid, and vitamins.

Mushrooms include Cordyceps Cordyceps and Mushrooms, and Cordyceps Cordyceps (冬蟲夏草) is a small mushroom of the Cordyceps Cordyceps family of the order Cordyceps. Cordycepin, a functional indicator substance, helps to enhance immunity, improve fatigue, prevent aging, and is good for preventing upper respiratory tract infections such as colds.

Mushrooms, which are ginkgo leaf-like leaves, form a bundle of fruiting bodies, and contain beta-glucan 1.3 and 1.6, which has excellent anticancer effect.

On the other hand, the present invention may be further added lactic acid bacteria. The lactic acid bacteria may be Proline Probiotics. Proline Lactobacillus is a lactic acid bacterium with a high specific gravity that can easily reach the intestine based on its strong viability, and can help diet by killing bacteria that accelerate obesity in the intestine.

[Example of Preparation of Placenta Powder]

For placenta, 1 kg of frozen placenta was cut into fragments, and only the solid material from which the liquid layer generated after salting and heating was removed was dried at about 100 to 110° C. for 3 hours, and then first pulverized. Then, after fine grinding, a placenta powder was prepared through a sterilization process.

[Example of Preparation of Cordyceps Cordyceps or Leaf Mushroom Powder]

First, 500 g of Cordyceps Cordyceps or Mushroom Mushrooms were cut into small pieces, dried at about 100 to 110° C. for 30 minutes to evaporate the moisture contained in Cordyceps cordyceps, and then finely pulverized and then sterilized to prepare Cordyceps powder.

The food additive of the present invention is 15-30% by weight of fruits, 5-10% by weight of leaves, 1-3% by weight of succulents, 2-3% by weight of petals, 2-4% by weight of bark, 5-10% by weight of bulbs , grains 5-10% by weight, sprouts 5-10% by weight, oils 3-7% by weight, liquids 3-7% by weight, placenta powder 1-3% by weight, mushrooms 1-3% by weight.

The food additive of the present invention may further include natural fermented vinegar, and in addition to the above-mentioned ingredients, ingredients having the purpose for health improvement and diet may be further added.

[Example 1]

The food additive of the present invention is included in any one of alcoholic beverages and beverages including makgeolli, soju, wine, ginseng wine, plum wine, beer, wine, soda, juice, and coffee, and 95 to 99% by weight of alcoholic beverages and beverages. 1 to 5% by weight is included.

At this time, the fruits, leaves, and succulents of the food additive of the present invention are juiced to form a liquid, and petals, bulbs, bark, grains, and sprouts are freeze-dried at a low temperature of -10 to -30 ° C. is crushed with

Alcoholic beverages are diluted soju, distilled soju, yakju, cheongju, fruit wine, takju, general distilled spirits, whiskey, brandy, and beer. Since each alcoholic beverage has a different fermentation time, it is mixed with the food additive of the present invention after fermentation is completed. It corresponds to the cocktail method. And beverages are non-alcoholic liquids that can be ingested by humans and correspond to fruit and vegetable juices, which are also mixed with the food additives of the present invention in a state where the production is completed.

[Experimental Example 1]

It was attempted to compare and investigate the degree of preference of various layers for the flavor and taste of alcoholic beverages and beverages mixed with the food additive of the present invention.

In this experimental example, a total of 40 volunteers, 10 from each age group in their teens, 20s, 30s, and 40s, scored 5 as very good, 4 as good, and 3 as for flavor and taste as shown in Table 1 below. Usually, 2 points were evaluated as not good and 1 point was very poor, indicating the average score.

As such, it can be seen that there is no rejection reaction due to the use of the food additive of the present invention in alcoholic beverages and beverages. It was confirmed that it was suitable for people in their 30s and 40s who consume a lot.

[Example 2]

Confectionery, bread, rice cake, ramen, spaghetti, tofu, traditional Korean food, mayonnaise, ketchup, jajangmyeon, kneaded noodles, fish cake, dumpling stuffing, sausage, ham, and the food additive of the present invention are mixed in any one of processed foods, including jelly, , 95 to 99% by weight of processed foods contain 1 to 5% by weight of food additives.

The food additive of the present invention is prepared by being added in the process of mixing or processing the materials of the processed food when manufacturing and processing processed foods. Fruits of food additives mixed with processed foods are juiced to form a liquid. Leaves, succulents, petals, bulbs, bark, grains, sprouts, and mushrooms are freeze-dried at a low temperature of -10~-30℃ and then freeze-dried to a certain size. It may be pulverized into phosphorus powder and mixed.

[Experimental Example 2]

The degree of preference of various layers for flavor, taste, and texture of processed foods mixed with food additives of the present invention was investigated and compared.

In this experimental example, a total of 40 volunteers, 10 from each age group in their teens, 20s, 30s, and 40s, scored 5 as very good, 4 as good, and 3 for flavor, taste, and texture as shown in Table 2 below. Points were evaluated as average, 2 points were not good, and 1 point was very bad, indicating the average score, and the presence or absence of rejection of the food additive of the present invention was divided into yes and no.

Processed foods were evaluated after classifying the above-mentioned processed foods into noodles, sauces, and foods, and after the experimenter consumed at least one food included in noodles, sauces, and foods.

As such, it can be seen that there is no rejection reaction due to the use of the food additive of the present invention in processed foods, and it can be seen that the food additive has been evaluated as not to impair the taste, flavor and texture of the processed food.

[Example 3]

The food additive of the present invention may be mixed in any one of frozen desserts including ice cream, ice sweets, and ice cases. 95~99% by weight of ice cream is manufactured with 1~5% by weight of food additives, and before freezing the frozen dessert, food additives are mixed with the ice cream base raw material, then aged for about 10 to 15 minutes, then made into ice cream together with the raw material .

Fruits of food additives mixed with frozen desserts are juiced to form a liquid, and the leaves, succulents, petals, bulbs, bark, grains, sprouts, and mushrooms are freeze-dried at a low temperature of -10 to -30 ° C. It is pulverized into a powder and mixed.

[Experimental Example 3]

In this experimental example, a total of 40 volunteers, 10 from each age group in their teens, 20s, 30s, and 40s, scored 5 as very good, 4 as good, and 3 for flavor, taste, and texture as shown in Table 3 below. Points were evaluated as average, 2 points were not good, and 1 point was very bad, indicating the average score, and the presence or absence of rejection of the food additive of the present invention was divided into yes and no.

As such, it can be seen that there is no rejection reaction due to the use of the food additive of the present invention in frozen desserts, and it can be seen that the food additive was evaluated as not to impair the taste, flavor and texture of the frozen dessert.

[Example 4]

The food additive of the present invention is included in any one of fermented foods including red pepper paste, super red pepper paste, soybean paste, kimchi, soy sauce, and vinegar, and 95 to 99 wt% of fermented foods contain 1 to 5 wt% of food additives.

Fruits of food additives mixed with fermented food are juiced and made into liquid, and leaves, succulents, petals, bulbs, bark, grains, and sprouts are freeze-dried at a low temperature of -10 to -30℃ and then freeze-dried at a fixed size powder. pulverized and mixed.

The food additive of the present invention may be mixed in addition to the fermented food that has been manufactured, and in the case of kimchi, the food additive of the present invention is mixed with the seasoning of kimchi.

[Experimental Example 4]

In this experimental example, a total of 40 volunteers, 10 from each age group in their teens, 20s, 30s, and 40s, scored 5 as very good, 4 as good, and 3 for flavor, taste, and texture as shown in Table 4 below. Points were evaluated as average, 2 points was not good, and 1 point was very bad, and the average score was shown, and the presence or absence of rejection of the food additive of the present invention was divided into yes and no.

As such, it can be seen that there is no rejection reaction due to the use of the food additive of the present invention in fermented foods, and it can be seen that the food additive has been evaluated as not to impair the taste, flavor and texture of the fermented food.

[Experimental Example 5]

In this experimental example, after drinking 200 ml of the beverage containing the additive of the present invention per day for 4 weeks for a total of 5 experimenters in the age group in their teens to 50s, the change in body weight was measured for a total of 4 weeks.

It can be seen that the average weight change of the experiment participants who drank the beverage containing the food additive of the present invention for 4 weeks was reduced. The effect of weight loss of about 2 kg was obtained in 4 weeks.

As such, the present invention can be effective in diet and health improvement by adding nutrients useful to the human body.

Claims (5)

Fruits of plants including olive, pomegranate, grapefruit, tart cherry, apple mango, paprika, leek, pineapple, sweet pumpkin, linden, green tangerine, and jujube, and leaves of plants including stevia, cissus, gujeolcho, and plantain and succulents, including aloe and wasabi
Petals of plants, including dandelions and dandelions
Bulbs and plants containing licorice, deodeok, beets, purple onion, and black garlic, and grains including bark and kamut, germinated brown rice
Sprouts including young shoots of ginseng, color barley, and shoots of pine and elm trees
Oils containing krill oil, omega-3 fatty acids, and argan oil
Liquids containing policosanol, boswellia, royal jelly, propolis, and goat's milk
Mushrooms, including cordyceps and shiitake mushrooms
A food additive comprising a placenta powder processed into a powder by drying after removing the liquid generated after salting and heating the placenta. The method of claim 1,
95 to 99% by weight of makgeolli, soju, wine, ginseng wine, plum wine, beer, wine, carbonated beverages, juice, coffee contains 1 to 5% by weight of the food additive,
Fruits, leaves, and succulents of the food additive are juiced to form a liquid, and the petals, bulbs, bark grains, sprouts, and mushrooms are freeze-dried at a low temperature of -10 to -30 ° C. A food additive, characterized in that it is ground. The method of claim 1,
95-99% by weight of confectionery, bread, rice cake, ramen, spaghetti, tofu, traditional Korean food, mayonnaise, ketchup, jajangmyeon, kneaded noodles, fish cake, dumpling stuffing, sausage, ham, and jelly contains 1 to 5 of the food additives % by weight,
The fruits of the food additive are juiced to form a liquid, and the leaves, succulents, petals, bulbs, bark, grains, sprouts, and mushrooms are freeze-dried at a low temperature of -10 to -30 ° C. A food additive, characterized in that it becomes. The method of claim 1,
95 to 99% by weight of ice cream, ice confectionery, or ice cake is prepared by including 1 to 5% by weight of the food additive,
The fruits of the food additive are juiced to form a liquid, and the leaves, succulents, petals, bulbs, bark, grains, sprouts, and mushrooms are freeze-dried at a low temperature of -10 to -30 ° C. A food additive, characterized in that it becomes. The method of claim 1,
95 to 99% by weight of red pepper paste, super red pepper paste, soybean paste, kimchi, soy sauce, and vinegar contains 1 to 5% by weight of the food additive,
Fruits of the food additive are juiced and made into a liquid,
The leaves, succulents, petals, bulbs, wood bark grains, and sprouts are freeze-dried at a low temperature of -10 ~ -30 ℃ and then pulverized into a powder of a certain size.