KR20230107058A - Food Composition having Effect of Strengthening Immunity - Google Patents
Food Composition having Effect of Strengthening Immunity Download PDFInfo
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Classifications
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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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
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- 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
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
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- 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
- A23V2200/318—Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat
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- 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
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- 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
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Landscapes
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 면역력 강화 효과를 갖는 식품 조성물에 관한 것으로, 맥문동 농축액 50~60중량%, 더덕 농축액 10~20중량%, 당근 농축액 10~20중량% 및 비트 농축액 10~20중량%를 포함하는 것을 기술적 특징으로 하며, 면역력 증강 효과가 우수할 뿐만 아니라 감미료를 포함하지 않아도 맛이 우수하여 섭취가 용이한 장점이 있으며, 피부 보습 효과, 항산화 효과 및 항염 효과가 우수한 장점이 있다. The present invention relates to a food composition having an immunity-enhancing effect, comprising 50 to 60% by weight of Maekmundong concentrate, 10 to 20% by weight of deodeok concentrate, 10 to 20% by weight of carrot concentrate, and 10 to 20% by weight of beet concentrate. It is characterized by an excellent immunity-enhancing effect, has an excellent taste even without containing a sweetener, and has the advantage of easy intake, and has an excellent skin moisturizing effect, antioxidant effect, and anti-inflammatory effect.
Description
본 발명은 면역력 강화 효과를 갖는 식품 조성물에 관한 것으로, 보다 상세하게는 면역력 증강 효과가 우수할 뿐만 아니라 감미료를 포함하지 않아도 맛이 우수하여 섭취가 용이하며, 피부 보습 효과, 항산화 효과 및 항염 효과가 우수한, 면역력 강화 효과를 갖는 식품 조성물에 관한 것이다.The present invention relates to a food composition having an immunity-enhancing effect, and more particularly, not only has an excellent immune-enhancing effect, but also has an excellent taste even without a sweetener, so it is easy to take, and has a skin moisturizing effect, antioxidant effect, and anti-inflammatory effect. It relates to a food composition having an excellent, immune-enhancing effect.
면역반응은 활성화된 면역세포가 외래성 및 내인성 물질(항원)에 대하여 일으키는 일련의 반응이다. 세균, 바이러스 등을 포함한 미생물 및 생체의 이물질 등이 생체로 유입되면, 숙주세포는 감염을 극복하기 위해 염증반응의 원인이 되는 사이토카인 등의 인자를 분비하여 염증반응을 유발시킨다. 그리고 이러한 미생물 및 생체의 이물질 등이 면역세포에 의해 인식이 되면 면역세포가 활성화되고, 활성화된 면역세포에서도 염증반응의 원인이 되는 많은 인자를 분비하여 염증반응을 유발한다고 알려져 있다.An immune response is a series of reactions that activated immune cells cause against exogenous and endogenous substances (antigens). When microorganisms including bacteria, viruses, etc., and foreign substances in living organisms are introduced into the living body, host cells induce an inflammatory response by secreting factors such as cytokines that cause an inflammatory response in order to overcome the infection. In addition, it is known that when these microorganisms and foreign substances in the body are recognized by immune cells, the immune cells are activated, and even activated immune cells secrete many factors that cause an inflammatory response to induce an inflammatory response.
이러한 면역반응은 태어날 때부터 가지고 있는 선천면역 (innate immunity)과 후천적으로 생활 등에 적응되어 얻어지는 후천면역(acquired immunity)로 구분된다. 여기서, 선천면역은 일명 '자연면역'이라고도 하는 것으로, 항원에 대하여 비특이적으로 반응하며 특별한 기억작용은 보이지 않는다. 선천면역 체계로는 항원의 침입을 차단하는 피부, 점액조직, 상산성의 위산, 체내로 들어온 침입자들을 제거하는 식균작용을 담당하는 대식세포(macrophage), 다형핵 백혈구 등과 같은 식세포 등이 있다. 이러한 선천면역은 실제 대부분의 감염을 방어한다.This immune response is divided into innate immunity, which is present from birth, and acquired immunity, which is obtained by adapting to life. Here, innate immunity is also referred to as 'natural immunity', and it reacts non-specifically to an antigen and does not show a special memory function. The innate immune system includes phagocytes such as skin, mucus tissue, acidic gastric acid, macrophages, and polymorphonuclear leukocytes, which are responsible for phagocytosis to remove invaders entering the body. This innate immunity actually protects against most infections.
한편, 후천면역은 처음 침입한 항원에 대한 기억작용이 있어, 다시 침입이 발생하였을 때, 특이적으로 반응하여 효과적으로 항원을 제거하는 특징이 있다.On the other hand, acquired immunity has a memory function for the first invaded antigen, and when invasion occurs again, it is characterized by a specific reaction and effective removal of the antigen.
이러한 면역기능이 저하되면, 천식, 계절성 또는 통년성 비염, 알러지성 비염, 결막염, 아토피성 피부염, 두드러기, 적혈구의 용혈, 급성 사구체 신염, 감기, 만성 피로 및 암 등 다양한 면역질환이 발생할 수 있다. 이러한 면역질환은 치료보다 예방이 중요한데, 현재 시판되고 있는 치료제는 예방을 위하여 복용하기에는 어려운 것이 현실이다. 이에 부작용의 가능성이 있는 면역증강제의 복용 없이, 면역기능 장애를 예방 및 치료할 수 있는 방법이 요구되었다.When this immune function is lowered, various immune diseases such as asthma, seasonal or perennial rhinitis, allergic rhinitis, conjunctivitis, atopic dermatitis, urticaria, hemolysis of red blood cells, acute glomerulonephritis, cold, chronic fatigue and cancer may occur. Prevention of these immune diseases is more important than treatment, and currently marketed treatments are difficult to take for prevention. Accordingly, there has been a need for a method for preventing and treating immune dysfunction without taking an immune enhancer, which may have side effects.
대한민국등록특허공보 제10-2305931호(2021.09.30.)에는 혈액순환 개선 및 면역력 증진 효능을 가지는 천연 추출물을 포함하는 식품 조성물이 개시되어 있다.Republic of Korea Patent Registration No. 10-2305931 (2021.09.30.) discloses a food composition containing a natural extract having an effect of improving blood circulation and enhancing immunity.
상기 식품조성물은 면역력 증진에 효과적인 장점이 있지만, 섭취하기가 용이하지 않기 때문에 감미료를 포함해야 하는 단점이 있다.The food composition has the advantage of being effective in enhancing immunity, but has the disadvantage of having to contain a sweetener because it is not easy to ingest.
본 발명의 목적은 면역력 증강 효과가 우수할 뿐만 아니라 감미료를 포함하지 않아도 맛이 우수하여 섭취가 용이한, 면역력 강화 효과를 갖는 식품 조성물을 제공하는 것이다. An object of the present invention is to provide a food composition having an immunity-enhancing effect, which is easy to ingest due to an excellent taste even without containing a sweetener, as well as an excellent immunity-enhancing effect.
본 발명의 다른 목적은 피부 보습 효과, 항산화 효과 및 항염 효과가 우수한, 면역력 강화 효과를 갖는 식품 조성물을 제공하는 것이다. Another object of the present invention is to provide a food composition having excellent skin moisturizing effect, antioxidant effect and anti-inflammatory effect, and immunity enhancing effect.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.In order to achieve the above object, the present invention provides the following means.
본 발명은, 맥문동 농축액 50~60중량%, 더덕 농축액 10~20중량%, 당근 농축액 10~20중량% 및 비트 농축액 10~20중량%를 포함하되, 상기 맥문동 농축액은 맥문동 100중량부에 정제수 900중량부를 가하고 1.2기압 95℃에서 6시간 동안 열수추출한 맥문동 추출액을 여과한 후에 1기압 65℃에서 농축하여 수득하며, 상기 더덕 농축액은 더덕 100중량부에 정제수 600중량부를 가하고 1.2기압 105℃에서 10시간 동안 열수추출한 더덕 추출액을 여과한 후에 70℃, 0.08기압에서 회전감압농축기를 이용하여 농축하여 수득하며, 상기 당근 농축액은 당근 100중량부에 정제수 800중량부를 가하고 55℃에서 4시간 동안 환류냉각추출한 당근 추출액을 여과한 후에 감압농축기를 이용하여 농축하여 수득하며, 상기 비트 농축액은 100중량부에 정제수 1000중량부를 가하고 12시간 동안 초음파 추출한 비트 추출액을 여과한 후에 진공농축기를 이용하여 진공농축하여 수득하는, 면역력 강화 효과를 갖는 식품 조성물을 제공한다.The present invention includes 50 to 60% by weight of Maekmundong concentrate, 10 to 20% by weight of Deodeok concentrate, 10 to 20% by weight of carrot concentrate and 10 to 20% by weight of beet concentrate. After adding parts by weight and extracting with hot water at 1.2 atm 95 ° C for 6 hours, the extract of saplings was filtered and concentrated at 1 atm 65 ° C. After filtering the deodeok extract extracted with hot water during filtration, it is obtained by concentrating using a rotary vacuum concentrator at 70 ° C. and 0.08 atm. After filtering the extract, it is obtained by concentrating using a vacuum concentrator, and the beet concentrate is obtained by adding 1000 parts by weight of purified water to 100 parts by weight of the beet extract, filtering the ultrasonically extracted beet extract for 12 hours, and then vacuum concentrating using a vacuum concentrator. A food composition having an immune enhancing effect is provided.
상기 면역력 강화 효과를 갖는 식품 조성물 100중량부에 피부보습효과 향상제 1~3중량부를 추가적으로 포함하되, 상기 피부보습효과 향상제는 솔잎 추출액 80중량% 및 황촉규 추출액 20중량%를 포함하며, 상기 솔잎 추출액은, 솔잎을 아로니아식초에 25℃에서 1분 동안 침지하는 단계; 및 상기 침지한 솔잎 100중량부에 정제수 600중량부를 가하고 110℃에서 10시간 동안 가열하여 솔잎 추출액을 제조하는 단계; 를 포함하여 제조한 것을 사용하며, 상기 아로니아식초의 제조방법은, 아로니아를 정제수에 20~30℃에서 1~2분 동안 침지하는 단계; 현미추출액 100중량부에 상기 침지한 아로니아 30~40중량부를 가하고 95~105℃에서 50~60분 동안 가열한 후에 여과하여 아로니아추출액을 수득하는 단계; 상기 아로니아추출액 100중량부에 액화효소 3~4중량부를 첨가하고 60℃에서 20~30분 동안 액화시키는 단계; 상기 액화된 아로니아추출액 100중량부에 당화효소 3~4중량부를 첨가하고 60℃에서 50~60분 동안 당화시키는 단계; 상기 당화된 아로니아추출액 100중량부에 효모 1~3중량부를 가하고 30~35℃에서 3~4일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계; 상기 알코올발효액 100중량부에 초산균 1~5중량부를 가하고 30~35℃에서 10~13일 동안 초산 발효시켜 초산발효액을 제조하는 단계; 및 상기 초산발효액을 10~20℃에서 10~30일 동안 숙성시키는 단계; 를 포함하며, 상기 현미추출액은 정제수 100중량부에 현미 10~15중량부, 머위 1~5중량부, 우엉 1~5중량부 및 유근피 1~5중량부를 가하고 100~105℃에서 20~30분 동안 가열하여 제조하며, 상기 황촉규 추출액은 황촉규 100중량부에 정제수 900중량부를 가하고 상온에서 2일 동안 침적추출한 후 여과하여 수득한다. 1 to 3 parts by weight of a skin moisturizing effect improver are additionally included in 100 parts by weight of the food composition having an immunity-enhancing effect, but the skin moisturizing effect improver includes 80% by weight of pine needle extract and 20% by weight of Hwangchokgyu extract, and the pine needle extract , immersing pine needles in aronia vinegar at 25 ° C. for 1 minute; And preparing a pine needle extract by adding 600 parts by weight of purified water to 100 parts by weight of the immersed pine needles and heating at 110 ° C. for 10 hours; It is used, including, the method for producing the aronia vinegar, immersing the aronia in purified water at 20 to 30 ° C. for 1 to 2 minutes; Adding 30 to 40 parts by weight of the immersed aronia to 100 parts by weight of brown rice extract, heating at 95 to 105 ° C. for 50 to 60 minutes, and then filtering to obtain an aronia extract; Adding 3 to 4 parts by weight of liquefying enzyme to 100 parts by weight of the aronia extract and liquefying at 60 ° C. for 20 to 30 minutes; Adding 3 to 4 parts by weight of a saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying at 60 ° C. for 50 to 60 minutes; Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 30 to 35 ° C. for 3 to 4 days to obtain an alcohol fermentation broth; Preparing an acetic acid fermentation solution by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcohol fermentation solution and performing acetic acid fermentation at 30 to 35 ° C. for 10 to 13 days; and aging the acetic acid fermentation solution at 10 to 20° C. for 10 to 30 days; Including, the brown rice extract is added to 100 parts by weight of purified water, 10 to 15 parts by weight of brown rice, 1 to 5 parts by weight of butterbur, 1 to 5 parts by weight of burdock, and 1 to 5 parts by weight of radish root bark, and 20 to 30 minutes at 100 to 105 ° C. It is prepared by heating during heating, and the Hwangchokgyu extract is obtained by adding 900 parts by weight of purified water to 100 parts by weight of Hwangchokgyu, immersion extraction at room temperature for 2 days, and then filtering.
상기 면역력 강화 효과를 갖는 식품 조성물 100중량부에 항산화효과 향상제 1~3중량부를 추가적으로 포함하되, 상기 항산화효과 향상제는 아라리아 에스쿠렌타 추출액 70중량% 및 노루궁뎅이버섯 추출액 30중량%를 포함하며, 상기 아라리아 에스쿠렌타 추출액은 아라리아 에스쿠렌타 100중량부에 혼합수 800중량부를 가하고 상온에서 24시간 동안 추출한 후에 여과하여 수득하며, 상기 혼합수는 물 85중량%, 송화가루 5중량%, 마그네슘 설페이트 분말 5중량% 및 피로인산칼륨(K4P2O7) 5중량%를 포함하며, 상기 노루궁뎅이버섯 추출액은 노루궁뎅이버섯 100중량부에 정제수 2000중량부를 가하고 95℃에서 10시간 동안 추출한 후에 여과하여 수득한다.1 to 3 parts by weight of an antioxidant effect improver are additionally included in 100 parts by weight of the food composition having an immunity-enhancing effect, wherein the antioxidant effect improver includes 70% by weight of Araria esculenta extract and 30% by weight of Hericium erinaceus extract, The Araria Esculenta extract is obtained by adding 800 parts by weight of mixed water to 100 parts by weight of Araria Esculenta, extracting at room temperature for 24 hours, and then filtering. The mixed water contains 85% by weight of water, 5% by weight of pine pollen, It contains 5% by weight of magnesium sulfate powder and 5% by weight of potassium pyrophosphate (K 4 P 2 O 7 ). It is then obtained by filtration.
상기 면역력 강화 효과를 갖는 식품 조성물 100중량부에 항염효과 향상제 1~3중량부를 추가적으로 포함하되, 상기 항염효과 향상제는 복분자발효액 90중량% 및 오디발효액 10중량%를 포함하며, 상기 복분자발효액의 제조방법은, 복분자 100중량부에 정제수 500중량부를 가하고 95℃에서 30분 동안 가열한 후 여과하여 복분자추출액을 수득하는 단계; 및 상기 복분자추출액 100중량부에 블랙베리발효액 5중량부 및 아로니아발효액 5중량부를 가하고 24℃에서 24시간 동안 발효시킨 후 여과하는 단계; 를 포함하며, 상기 블랙베리발효액은 블랙베리착즙액 100중량부에 효모 5중량부를 가하고 25℃에서 48시간 동안 발효시켜 제조하며, 상기 아로니아 발효액은 아로니아 50중량% 및 이소말토올리고당 50중량%를 혼합한 후 25℃에서 30일 동안 발효시켜 제조하며, 상기 오디발효액의 제조방법은, 오디 100중량부에 정제수 500중량부를 가하고 95℃에서 30분 동안 가열한 후 여과하여 오디추출액을 수득하는 단계; 및 상기 오디추출액 100중량부에 블랙베리종균 3중량부를 가하고 24℃에서 24시간 동안 발효시킨 후 여과하는 단계; 를 포함하며, 상기 블랙베리종균의 제조방법은, 블랙베리 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 블랙베리 추출액을 제조하는 단계; 옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하는 단계; 및 상기 배지 100중량부에 상기 블랙베리 추출액 50중량부를 가하고 25℃에서 20일 동안 발효시키는 단계; 포함한다.1 to 3 parts by weight of an anti-inflammatory effect enhancer is additionally included in 100 parts by weight of the food composition having an immunity-enhancing effect, the anti-inflammatory effect enhancer comprises 90% by weight of raspberry fermented liquid and 10% by weight of mulberry fermented liquid, and the manufacturing method of the fermented raspberry liquid Silver, adding 500 parts by weight of purified water to 100 parts by weight of bokbunja, heating at 95 ° C. for 30 minutes, and then filtering to obtain a bokbunja extract; And adding 5 parts by weight of blackberry fermented liquid and 5 parts by weight of fermented aronia liquid to 100 parts by weight of raspberry extract, fermented at 24° C. for 24 hours, and then filtered; The blackberry fermented liquid is prepared by adding 5 parts by weight of yeast to 100 parts by weight of blackberry juice and fermenting at 25 ° C. for 48 hours. was mixed and then fermented at 25°C for 30 days. The method for preparing the fermented mulberry liquid includes adding 500 parts by weight of purified water to 100 parts by weight of mulberries, heating at 95°C for 30 minutes, and then filtering to obtain a mulberry extract. ; and adding 3 parts by weight of blackberry spawn to 100 parts by weight of the mulberry extract, fermenting at 24° C. for 24 hours, and filtering; Including, the method for preparing the blackberry spawn, preparing a blackberry extract by adding 100 ml of sterile water to 100 g of blackberries, pulverizing them with a grinder, and then extracting and filtering the juice; preparing a medium by combining corn flour and galactose at a weight ratio of 1:1; and adding 50 parts by weight of the blackberry extract to 100 parts by weight of the medium and fermenting at 25° C. for 20 days; include
본 발명에 따른 면역력 강화 효과를 갖는 식품 조성물은 면역력 증강 효과가 우수할 뿐만 아니라 감미료를 포함하지 않아도 맛이 우수하여 섭취가 용이한 장점이 있다. The food composition having an immunity-enhancing effect according to the present invention not only has an excellent immunity-enhancing effect, but also has an excellent taste even without containing a sweetener, and thus has the advantage of being easy to consume.
또한, 본 발명의 면역력 강화 효과를 갖는 식품 조성물은 피부 보습 효과, 항산화 효과 및 항염 효과가 우수한 장점이 있다. In addition, the food composition having an immunity enhancing effect of the present invention has excellent skin moisturizing effect, antioxidant effect and anti-inflammatory effect.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
먼저, 본 발명에 따른 면역력 강화 효과를 갖는 식품 조성물을 설명한다.First, a food composition having an immunity-enhancing effect according to the present invention will be described.
본 발명의 면역력 강화 효과를 갖는 식품 조성물은,The food composition having an immunity enhancing effect of the present invention,
맥문동 농축액 50~60중량%, 더덕 농축액 10~20중량%, 당근 농축액 10~20중량% 및 비트 농축액 10~20중량%를 포함한다.It includes 50 to 60% by weight of Maekmundong concentrate, 10 to 20% by weight of deodeok concentrate, 10 to 20% by weight of carrot concentrate and 10 to 20% by weight of beet concentrate.
상기 맥문동은 백합과(Liliaceae)의 식물로 오피오포곤 자포니커스(OPHIOPOGON JAPONICUS) 또는 리리오페 플라티필라(Liriope platyphylla)를 의미한다. 맥문동은 항산화 작용이 있고, 관상동맥의 혈류량 촉진과 심장 근육의 허혈증에 대한 보호작용이 현저하며, 진정작용을 나타내는 것으로 보고되고 있다. 또한 혈당을 내리며 백색 포도상구균과 대장균으로부터 항균작용을 보이고, 최근 연구 보고에 따르면 맥문동이 주약으로 포함된 生脈散은 신사구체 경화증 치료제. 국소빈혈 치료제, 강심제 등으로 사용되는 것으로 알려져 있다.The liliaceae (Liliaceae) means a plant ophiopogon japonicus (OPHIOPOGON JAPONICUS) or Liriope platyphylla (Liriope platyphylla). It has been reported that Maekmundong has an antioxidant effect, promotes blood flow in the coronary artery and protects against ischemia of the heart muscle, and has a sedative effect. It also lowers blood sugar and shows antibacterial action against Staphylococcus aureus and Escherichia coli. According to a recent research report, the herb containing Maemundong as the main drug is a treatment for glomerulosclerosis. It is known to be used as a treatment for ischemia and cardiotonic drugs.
상기 맥문동 농축액은 맥문동 100중량부에 정제수 900중량부를 가하고 1.2기압 95℃에서 6시간 동안 열수추출한 맥문동 추출액을 여과한 후에 1기압 65℃에서 농축하여 수득한다.The macundong concentrate is obtained by adding 900 parts by weight of purified water to 100 parts by weight of maekmundong and filtering the extract obtained by hot water extraction at 1.2 atm and 95° C. for 6 hours, and then concentrating at 1 atm and 65° C.
상기 더덕(Codonopsis lanceolata)은 도라지과(Campanulaceae)에 속하는 다년생 초본으로, 예로부터 뿌리를 양유(Radix Codonopsis lanceolata)라 하여 인삼대용으로 사용해 왔다. 한방에선 진해, 거담, 해독, 천식 등에 사용하였고 특유의 풍미와 탄수화물, 단백질 외에도 칼슘, 인, 철분 등 무기질과 비타민이 풍부하여 식용으로도 널리 사용해 왔다. 더덕의 성분으로는 스테롤, N-포르밀하만(N-formylharman), 퍼롤린(perlolyne), 노르하만(norharman), 스쿠알렌(squalene), 더덕향기의 본체라 추정되는 폴리아세틸렌계 물질, 시클로아테놀(cycloartenol), 터페노이드(terpenoid) 성분 및 사포닌(saponin) 등이 밝혀져 있다.The deodeok ( Codonopsis lanceolata ) is a perennial herb belonging to the bellflower family (Campanulaceae), and has been used as a substitute for ginseng by calling its roots Radix Codonopsis lanceolata from ancient times. In oriental medicine, it was used for cough, expectorant, detoxification, and asthma. In addition to its unique flavor, carbohydrates, and protein, it has been widely used for food as it is rich in minerals and vitamins such as calcium, phosphorus, and iron. Ingredients of Deodeok include sterol, N-formylharman, perlolyne, norharman, squalene, polyacetylene-based substance presumed to be the main body of Deodeok fragrance, cycloatenol (cycloartenol), terpenoid components and saponin have been identified.
상기 더덕 농축액은 더덕 100중량부에 정제수 600중량부를 가하고 1.2기압 105℃에서 10시간 동안 열수추출한 더덕 추출액을 여과한 후에 70℃, 0.08기압에서 회전감압농축기를 이용하여 농축하여 수득한다.The deodeok concentrate is obtained by adding 600 parts by weight of purified water to 100 parts by weight of deodeok, filtering the deodeok extract obtained by hot water extraction at 105 ° C at 1.2 atm for 10 hours, and then concentrating using a rotary vacuum concentrator at 70 ° C and 0.08 atm.
상기 당근(Daucus carota subsp. sativus)은 몸 속에서 비타민 A로 변하는 물질인 카로틴 및 비타민 C의 성분을 다량함유하고 있는 성분이다. 특히, 상기 카로틴은 발암물질 및 독성물질을 무력화시키고, 활성산소가 체내 세포를 손상시키는 것을 방지해주는 효과가 있어, 상기 당근을 추출한 추출물을 각질 완화, 피부 탄력유지 및 피부 노화방지 용도에 종종 활용하고 있다.The carrot ( Daucus carota subsp. sativus ) is a component containing a large amount of components of carotene and vitamin C, which are substances that are converted to vitamin A in the body. In particular, the carotene has the effect of neutralizing carcinogens and toxic substances and preventing active oxygen from damaging cells in the body, so the extract extracted from the carrot is often used for keratin relief, skin elasticity maintenance, and skin aging prevention purposes. there is.
상기 당근 농축액은 당근 100중량부에 정제수 800중량부를 가하고 55℃에서 4시간 동안 환류냉각추출한 당근 추출액을 여과한 후에 감압농축기를 이용하여 농축하여 수득한다.The carrot concentrate is obtained by adding 800 parts by weight of purified water to 100 parts by weight of carrots, filtering the extracted carrot extract by reflux cooling at 55 ° C. for 4 hours, and then concentrating using a vacuum concentrator.
상기 비트(Beta vulgaris)는 근공채, 홍채두, 화염채라고도 불리며, 지중해 연안의 남부 유럽과 북아프리카가 원산지이다. 비교적 재배가 쉽고 식물체 전체를 사용할 수 있어 외국에서는 집에서 손쉽게 재배하는 인기작물이다. 국내에서는 주로 경기도 이천, 강원도 평창 및 제주도에서 생산되고 있으며, 빨간색 뿌리는 우리나라 강화 순무와 비슷하다. 비트의 8%는 염소로 구성되어 있는데, 이 염소 성분은 간 정화 작용을 하고 골격 형성 및 유아 발육에 효과가 있다. 또한, 철분과 비타민이 다량 함유되어 있어 적혈구 생성을 돕고, 혈액을 맑게 하여 혈액순환이 원활하도록 도와주어 혈액순환장애를 개선시켜주는 효과가 있으며, 월경불순이나 갱년기 여성에게 좋은 것으로 알려져 있다. 또한, 비트는 위 손상을 막아주고 위 점막을 보호해 줄 뿐만 아니라 노화, 빈혈, 스트레스, 시력회복, 세포복제기능, 해독작용 등에도 효과가 있다고 알려져 있다.The beet ( Beta vulgaris ) is also called root gongchae, iris head, flamechae, and is native to Southern Europe and North Africa along the Mediterranean coast. It is relatively easy to grow and can use the whole plant, so it is a popular crop that can be easily grown at home in foreign countries. In Korea, it is mainly produced in Icheon, Gyeonggi-do, Pyeongchang, Gangwon-do, and Jeju-do, and its red root is similar to Ganghwa turnip in Korea. 8% of beets are composed of chlorine, and this chlorine component acts to purify the liver and is effective in skeletal formation and infant development. In addition, since it contains a large amount of iron and vitamins, it helps in the production of red blood cells, purifies the blood and helps smooth blood circulation, thereby improving blood circulation disorders, and is known to be good for menstrual irregularities or menopausal women. In addition, beets are known to not only prevent stomach damage and protect the gastric mucosa, but also have effects on aging, anemia, stress, vision recovery, cell replication, and detoxification.
상기 비트 농축액은 100중량부에 정제수 1000중량부를 가하고 12시간 동안 초음파 추출한 비트 추출액을 여과한 후에 진공농축기를 이용하여 진공농축하여 수득한다.The beet concentrate is obtained by adding 1000 parts by weight of purified water to 100 parts by weight, filtering the ultrasonically extracted beet extract for 12 hours, and then vacuum concentrating using a vacuum concentrator.
본 발명에 따른 면역력 강화 효과를 갖는 식품 조성물은 면역력 증강 효과가 우수할 뿐만 아니라 감미료를 포함하지 않아도 맛이 우수하여 섭취가 용이한 장점이 있다. The food composition having an immunity-enhancing effect according to the present invention not only has an excellent immunity-enhancing effect, but also has an excellent taste even without containing a sweetener, and thus has the advantage of being easy to consume.
또한, 본 발명의 면역력 강화 효과를 갖는 식품 조성물은 피부 보습 효과, 항산화 효과 및 항염 효과가 우수한 장점이 있다. In addition, the food composition having an immunity enhancing effect of the present invention has excellent skin moisturizing effect, antioxidant effect and anti-inflammatory effect.
본 발명은, 면역력 강화 효과를 갖는 식품 조성물 100중량부에 피부보습효과 향상제 1~3중량부를 추가적으로 포함할 수 있다.In the present invention, 1 to 3 parts by weight of a skin moisturizing effect enhancer may additionally be included in 100 parts by weight of a food composition having an immunity-enhancing effect.
상기 피부보습효과 향상제는 솔잎 추출액 80중량% 및 황촉규 추출액 20중량%를 포함한다. The skin moisturizing effect enhancer includes 80% by weight of pine needle extract and 20% by weight of Hwangchokgyu extract.
상기 솔잎 추출액은,The pine needle extract,
솔잎을 아로니아식초에 25℃에서 1분 동안 침지하는 단계; 및Immersing pine needles in aronia vinegar at 25 ° C. for 1 minute; and
상기 침지한 솔잎 100중량부에 정제수 600중량부를 가하고 110℃에서 10시간 동안 가열하여 솔잎 추출액을 제조하는 단계;Preparing a pine needle extract by adding 600 parts by weight of purified water to 100 parts by weight of the immersed pine needles and heating at 110 ° C. for 10 hours;
를 포함하여 제조한다.manufacture, including
상기 아로니아식초의 제조방법은,The method for producing the aronia vinegar,
아로니아를 정제수에 20~30℃에서 1~2분 동안 침지하는 단계;immersing aronia in purified water at 20-30 ° C for 1-2 minutes;
현미추출액 100중량부에 상기 침지한 아로니아 30~40중량부를 가하고 95~105℃에서 50~60분 동안 가열한 후에 여과하여 아로니아추출액을 수득하는 단계;Adding 30 to 40 parts by weight of the immersed aronia to 100 parts by weight of brown rice extract, heating at 95 to 105 ° C. for 50 to 60 minutes, and then filtering to obtain an aronia extract;
상기 아로니아추출액 100중량부에 액화효소 3~4중량부를 첨가하고 60℃에서 20~30분 동안 액화시키는 단계;Adding 3 to 4 parts by weight of liquefying enzyme to 100 parts by weight of the aronia extract and liquefying at 60 ° C. for 20 to 30 minutes;
상기 액화된 아로니아추출액 100중량부에 당화효소 3~4중량부를 첨가하고 60℃에서 50~60분 동안 당화시키는 단계;Adding 3 to 4 parts by weight of a saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying at 60 ° C. for 50 to 60 minutes;
상기 당화된 아로니아추출액 100중량부에 효모 1~3중량부를 가하고 30~35℃에서 3~4일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계;Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 30 to 35 ° C. for 3 to 4 days to obtain an alcohol fermentation broth;
상기 알코올발효액 100중량부에 초산균 1~5중량부를 가하고 30~35℃에서 10~13일 동안 초산 발효시켜 초산발효액을 제조하는 단계; 및Preparing an acetic acid fermentation solution by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcohol fermentation solution and performing acetic acid fermentation at 30 to 35 ° C. for 10 to 13 days; and
상기 초산발효액을 10~20℃에서 10~30일 동안 숙성시키는 단계;Aging the acetic acid fermentation broth at 10 to 20 ° C for 10 to 30 days;
를 포함한다.includes
상기 현미추출액은 정제수 100중량부에 현미 10~15중량부, 머위 1~5중량부, 우엉 1~5중량부 및 유근피 1~5중량부를 가하고 100~105℃에서 20~30분 동안 가열하여 제조한다.The brown rice extract is prepared by adding 100 parts by weight of purified water to 100 parts by weight of brown rice, 1 to 5 parts by weight of coltsfoot, 1 to 5 parts by weight of burdock root, and 1 to 5 parts by weight of radish root bark and heating at 100 to 105 ° C. for 20 to 30 minutes do.
상기 솔잎은 식품 영양학적으로 철분, 텔펜류 ,알콜, 에스텔, 페놀화합물, 기닌을 함유하고, 비타민 A, C, 엽록소를 함유하고 있다. 효능으로는 모세혈관의 확장작용,혈중 콜레스테롤의 저하작용, 노화방지, 혈액정화 및 항괴혈병성, 당뇨병에 효과가 있으며,「본초강목」,「동의보감」에 의하면 솔잎으로 주조한 술은 중풍, 각기, 십이풍비, 보행불능자 등 어떤 치료를 해도 낫지 않는 사람이라도 완치가 된다고 하였다. 금강 소나무의 분포와 자생지로는 중국(동북부),일본, 러시아(동부), 한국이며 한반도는 태백산맥의 줄기로 금강산에서 삼척, 울진, 봉화, 청송영덕 등에 자라고 강원도의 곧은 소나무를 금강 소나무 또는 강송이라 하며, 상록 침엽교목성 수종이다The pine needles contain iron, terpenes, alcohols, esters, phenolic compounds, and ginine in terms of food and nutrition, and contain vitamins A, C, and chlorophyll. As for the efficacy, it is effective for capillary expansion, blood cholesterol lowering, anti-aging, blood purification, anti-scurvy, and diabetes. It is said that people who do not get better with any treatment, such as , twelve pungbi, and people who are unable to walk, can be cured. The distribution and habitat of Geumgang pine are China (Northeast), Japan, Russia (East), and Korea. On the Korean Peninsula, it grows in Samcheok, Uljin, Bonghwa, Cheongsong and Yeongdeok in Mt. It is an evergreen coniferous tree species.
상기 황촉규 추출액은 황촉규 100중량부에 정제수 900중량부를 가하고 상온에서 2일 동안 침적추출한 후 여과하여 수득한다.The Hwangchokgyu extract is obtained by adding 900 parts by weight of purified water to 100 parts by weight of Hwangchokgyu, immersion extraction at room temperature for 2 days, and then filtering.
상기 황촉규(Hibiscus manihot)는 쌍떡잎식물 아욱목 아욱과의 한해살이풀로 닥풀이라고도 한다. 중국이 원산지이며 밭에서 재배한다. 전체에 털이 있고, 줄기는 둥근 기둥 모양이며 곧게 서고 가지를 치지 않으며 높이가 1~1.5m이다. 잎은 어긋나고 잎자루가 길며, 잎몸은 손바닥 모양으로 5~9개로 깊게 갈라진다. 갈라진 조각은 바소 모양 또는 거꾸로 선 바소 모양이고 가장자리에 거친 톱니가 있다. 턱잎은 바소 모양으로 가늘고 작다. 꽃은 8~9월에 가운데 부분이 짙은 자주색을 띠는 노란 색으로 피고 줄기 끝에 총상꽃차례를 이루며 달린다. 꽃 밑에 있는 작은 포는 4~5개로 넓은 바소 모양이다. 꽃의 지름은 10~15cm이고, 화관은 종 모양이며, 꽃잎은 5개이고 서로 겹쳐지며 세로 맥이 있다. 수술은 여러 개의 수술대가 합쳐진 단체수술이며, 암술머리와 꽃받침은 5개로 갈라진다. 열매는 삭과이고 긴 타원 모양이며 5개의 모가 난 줄과 굳센 털이 있고 10월에 익는다. 뿌리는 점액이 많기 때문에 종이를 만드는 데 중요한 풀 감이 된다. 점액 내에 함유되어 있는 당류는 rhamnose, xylose, arabinose, glucose, galactose 그리고 3종의 uronic acid이다. 한방에서는 꽃을 황촉규화, 뿌리를 황촉규근, 종자를 황촉규자라는 약재로 쓴다. 황촉규화는 통증 때문에 소변을 잘 못 보는 증세를 치료하고 종기, 악창, 화상에 외용하며, 황촉규근은 임질, 유즙 분비 부족, 볼거리염, 종기에 효과가 있고 이뇨 작용이 있으며, 황촉규자는 소변을 잘 통하게 하고 유즙 분비를 촉진하며 타박상에 가루를 내어 술에 타서 마신다.The Hwang Chok-gyu (Hibiscus manihot) is an annual plant of the dicotyledonous mallow family Malvaceae and is also called mulberry grass. It is native to China and cultivated in fields. It has hairs all over, and the stem is round and columnar, standing straight and not branched, and is 1~1.5m high. The leaves are alternate, the petiole is long, and the leaf body is deeply divided into 5-9 pieces in the shape of a palm. The split pieces are lancet-shaped or inverted lancet-shaped, with rough sawtooth edges. The stipule is thin and small in the shape of a lancet. Flowers bloom in August-September with dark purple yellow color in the middle and run in raceme form at the end of the stem. The small bracts under the flower are 4-5, wide and lancet-shaped. The diameter of the flower is 10-15cm, the corolla is bell-shaped, and the petals are 5, overlapping each other and have vertical veins. The stamen is a group operation in which several operating tables are combined, and the stigma and calyx are divided into 5 pieces. The fruit is capsule, long oval shape, has 5 angular lines and strong hairs, and ripens in October. Since the root has a lot of slime, it is an important glue for making paper. Sugars contained in mucus are rhamnose, xylose, arabinose, glucose, galactose and three types of uronic acid. In oriental medicine, the flower is used as a medicine called Hwangchokgyuhwa, the root Hwangchokgyugeun, and the seed Hwangchokgyuja. Hwangchokgyuhwa treats the symptoms of inability to urinate due to pain and is externally applied to boils, boils, and burns. It penetrates, promotes secretion of milk, powders on bruises and drinks it.
본 발명은, 면역력 강화 효과를 갖는 식품 조성물 100중량부에 항산화효과 향상제 1~3중량부를 추가적으로 포함할 수 있다.In the present invention, 1 to 3 parts by weight of an antioxidant effect enhancer may additionally be included in 100 parts by weight of a food composition having an immunity enhancing effect.
상기 항산화효과 향상제는 아라리아 에스쿠렌타 추출액 70중량% 및 노루궁뎅이버섯 추출액 30중량%를 포함한다.The antioxidant effect enhancer includes 70% by weight of Araria esculenta extract and 30% by weight of ericium erinaceus extract.
상기 아라리아 에스쿠렌타 추출액은 아라리아 에스쿠렌타 100중량부에 혼합수 800중량부를 가하고 상온에서 24시간 동안 추출한 후에 여과하여 수득한다.The Araria Esculenta extract is obtained by adding 800 parts by weight of mixed water to 100 parts by weight of Araria Esculenta, extracting at room temperature for 24 hours, and then filtering.
상기 혼합수는 물 85중량%, 송화가루 5중량%, 마그네슘 설페이트 분말 5중량% 및 피로인산칼륨(K4P2O7) 5중량%를 포함한다.The mixing water included 85% by weight of water, 5% by weight of pine pollen, 5% by weight of magnesium sulfate powder, and 5% by weight of potassium pyrophosphate (K 4 P 2 O 7 ).
상기 아라리아 에스쿠렌타(Alaria esculenta)는 주로 북극해에 서식하는 갈조류이다. Alaria esculenta는 dabberlocks 또는 badderlocks 또는 winged kelp로도 알려진 식용 해조류이며, 그린랜드나 아이스랜드 등에서는 날것으로 또는 요리해서 먹기도 하는 등 북대서양 북단의 해안가에서는 식용으로도 쓰이고 있다. The Araria esculenta ( Alaria esculenta ) is a brown algae that mainly inhabits the Arctic Ocean. Alaria esculenta , also known as dabberlocks or badderlocks or winged kelp, is an edible seaweed that is eaten raw or cooked in Greenland and Iceland, and is also used as food along the northern coast of the North Atlantic Ocean.
상기 노루궁뎅이버섯 추출액은 노루궁뎅이버섯 100중량부에 정제수 2000중량부를 가하고 95℃에서 10시간 동안 추출한 후에 여과하여 수득하였다.The ericium erinaceus extract was obtained by adding 2000 parts by weight of purified water to 100 parts by weight of ericium erinaceus, extracting at 95° C. for 10 hours, and filtering.
상기 노루궁뎅이버섯(Hericium erinaceum)은 항산화, 항암, 위궤양, 십이지장궤양, 만성위염치료, 면역력증강 효과가 있으며, 신경성장인자(NGF)를 함유하여 두뇌발달 및 치매예방에 효과가 있는 것으로 알려져 있다.The ericium erinaceum is known to be effective in antioxidant, anticancer, gastric ulcer, duodenal ulcer, chronic gastritis treatment, immunity enhancement, and containing nerve growth factor (NGF) to be effective in brain development and prevention of dementia.
본 발명은, 면역력 강화 효과를 갖는 식품 조성물 100중량부에 항염효과 향상제 1~3중량부를 추가적으로 포함할 수 있다.In the present invention, 1 to 3 parts by weight of an anti-inflammatory effect enhancer may additionally be included in 100 parts by weight of a food composition having an immunity-enhancing effect.
상기 항염효과 향상제는 복분자발효액 90중량% 및 오디발효액 10중량%를 포함한다.The anti-inflammatory effect improver includes 90% by weight of raspberry fermented liquid and 10% by weight of mulberry fermented liquid.
상기 복분자발효액의 제조방법은,The manufacturing method of the raspberry fermented liquid,
복분자 100중량부에 정제수 500중량부를 가하고 95℃에서 30분 동안 가열한 후 여과하여 복분자추출액을 수득하는 단계; 및Adding 500 parts by weight of purified water to 100 parts by weight of bokbunja, heating at 95 ° C. for 30 minutes, and then filtering to obtain a bokbunja extract; and
상기 복분자추출액 100중량부에 블랙베리발효액 5중량부 및 아로니아발효액 5중량부를 가하고 24℃에서 24시간 동안 발효시킨 후 여과하는 단계;Adding 5 parts by weight of blackberry fermentation liquid and 5 parts by weight of aronia fermentation liquid to 100 parts by weight of the raspberry extract, fermenting at 24 ° C. for 24 hours, and then filtering;
를 포함한다.includes
상기 블랙베리발효액은 블랙베리착즙액 100중량부에 효모 5중량부를 가하고 25℃에서 48시간 동안 발효시켜 제조한다.The blackberry fermented liquid is prepared by adding 5 parts by weight of yeast to 100 parts by weight of blackberry juice and fermenting at 25 ° C. for 48 hours.
상기 아로니아 발효액은 아로니아 50중량% 및 이소말토올리고당 50중량%를 혼합한 후 25℃에서 30일 동안 발효시켜 제조한다.The fermented aronia broth is prepared by mixing 50% by weight of aronia and 50% by weight of isomaltooligosaccharide and then fermenting at 25 ° C. for 30 days.
상기 복분자는 장미과 낙엽 관목 식물로서, 복분자 딸기의 미성숙 과실을 지칭한다. 복분자는 Rubus coreanus Miquel라는 학명에서도 알 수 있듯이 토종으로 알려져 있으며, 카본, 당류 및 소량의 비타민C가 함유되어 있고, 탄닌(tannin), 디테르펜(diterpene) 및 카테킨(catechin) 성분이 분리되어 보고된 바 있다. 특히, 복분자에 포함된 색소인 안토시아닌은 자연계에 널리 분포하는 플라보노이드 계통의 색소로서, 항산화 및 항염증 활성을 가지고 있는 것으로 알려져 있다. 복분자의 생리활성 기능과 관련하여, 복분자 추출물은 항알레르기 개선 효과, 면역세포 증가 효과, 항암 및 항산화 효과 등이 탁월하다고 알려져 있다. The raspberry is a deciduous shrub plant in the Rosaceae family, and refers to immature fruits of raspberries. Bokbunja is known as a native plant, as can be seen from its scientific name, Rubus coreanus Miquel, and contains carbon, sugars and a small amount of vitamin C, and tannin, diterpene, and catechin components have been reported separately. there is a bar In particular, anthocyanin, a pigment contained in bokbunja, is a pigment of the flavonoid family widely distributed in nature, and is known to have antioxidant and anti-inflammatory activities. Regarding the physiological activity of raspberry, raspberry extract is known to have excellent anti-allergic effect, immune cell increasing effect, anti-cancer and antioxidant effect, and the like.
상기 오디발효액의 제조방법은,The method for producing the mulberry fermented liquid,
오디 100중량부에 정제수 500중량부를 가하고 95℃에서 30분 동안 가열한 후 여과하여 오디추출액을 수득하는 단계; 및adding 500 parts by weight of purified water to 100 parts by weight of mulberry, heating at 95° C. for 30 minutes, and then filtering to obtain a mulberry extract; and
상기 오디추출액 100중량부에 블랙베리종균 3중량부를 가하고 24℃에서 24시간 동안 발효시킨 후 여과하는 단계;adding 3 parts by weight of blackberry spawn to 100 parts by weight of the mulberry extract, fermenting at 24° C. for 24 hours, and then filtering;
를 포함한다.includes
상기 블랙베리종균의 제조방법은,The method for producing the blackberry spawn,
블랙베리 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 블랙베리 추출액을 제조하는 단계;Preparing a blackberry extract by adding 100 ml of sterilized water to 100 g of blackberries, pulverizing them with a grinding machine, extracting juice, and then filtering;
옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하는 단계; 및 preparing a medium by combining corn flour and galactose at a weight ratio of 1:1; and
상기 배지 100중량부에 상기 블랙베리 추출액 50중량부를 가하고 25℃에서 20일 동안 발효시키는 단계;adding 50 parts by weight of the blackberry extract to 100 parts by weight of the medium and fermenting at 25° C. for 20 days;
포함한다.include
상기 오디는 장미목 뽕나무과 식물로서, 한방에서는 상심, 상실, 오심, 흑심 등으로 지칭된다. 수확량이 많고 당도가 높아 각종 가공식품으로 유망되는 품종으로, 전국 재배가 가능하고 성장력이 왕성하다. 특히, 오디에 포함된 색소인 안토시아닌은 자연계에 널리 분포하는 플라보노이드 계통의 색소로서, 항산화 및 항염증 활성을 가지고 있는 것으로 알려져 있다. 오디의 생리활성 기능과 관련하여, 냉동 건조한 뽕나무 오디 추출물의 항염증 및 항산화 효능에 관한 연구가 발표되었다. The mulberry is a plant of the rose order Moraceae, and is referred to as heartache, loss, misfortune, black heart, etc. in oriental medicine. It is a promising variety for various processed foods with high yield and high sugar content. It can be cultivated nationwide and has strong growth potential. In particular, anthocyanin, a pigment contained in mulberry, is a pigment of the flavonoid family widely distributed in nature, and is known to have antioxidant and anti-inflammatory activities. Regarding the physiological activity of mulberry, a study on the anti-inflammatory and antioxidant effects of freeze-dried mulberry mulberry extract has been published.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다. Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, but the scope of the present invention is not limited by these examples.
맥문동 농축액 55중량%, 더덕 농축액 15중량%, 당근 농축액 15중량% 및 비트 농축액 15중량%를 혼합하여 면역력 강화 효과를 갖는 식품 조성물을 제조하였다.A food composition having an immunity-enhancing effect was prepared by mixing 55% by weight of macmundong concentrate, 15% by weight of deodeok concentrate, 15% by weight of carrot concentrate and 15% by weight of beet concentrate.
상기 맥문동 농축액은 맥문동 100중량부에 정제수 900중량부를 가하고 1.2기압 95℃에서 6시간 동안 열수추출한 맥문동 추출액을 여과한 후에 1기압 65℃에서 농축하여 수득하였다. 상기 더덕 농축액은 더덕 100중량부에 정제수 600중량부를 가하고 1.2기압 105℃에서 10시간 동안 열수추출한 더덕 추출액을 여과한 후에 70℃, 0.08기압에서 회전감압농축기를 이용하여 농축하여 수득하였다. 상기 당근 농축액은 당근 100중량부에 정제수 800중량부를 가하고 55℃에서 4시간 동안 환류냉각추출한 당근 추출액을 여과한 후에 감압농축기를 이용하여 농축하여 수득하였다. 상기 비트 농축액은 100중량부에 정제수 1000중량부를 가하고 12시간 동안 초음파 추출한 비트 추출액을 여과한 후에 진공농축기를 이용하여 진공농축하여 수득하였다.The macundong concentrate was obtained by adding 900 parts by weight of purified water to 100 parts by weight of mungmundong and filtering the extract obtained by hot water extraction at 1.2 atm and 95° C. for 6 hours, and then concentrating at 1 atm and 65° C. The deodeok concentrate was obtained by adding 600 parts by weight of purified water to 100 parts by weight of deodeok, filtering the deodeok extract extracted with hot water at 105 ° C at 1.2 atm for 10 hours, and then concentrating using a rotary vacuum condenser at 70 ° C and 0.08 atm. The carrot concentrate was obtained by adding 800 parts by weight of purified water to 100 parts by weight of carrots, filtering the carrot extract extracted by reflux cooling at 55 ° C. for 4 hours, and then concentrating using a vacuum concentrator. The beet concentrate was obtained by adding 1000 parts by weight of purified water to 100 parts by weight, filtering the ultrasonically extracted beet extract for 12 hours, and then vacuum concentrating using a vacuum concentrator.
[비교예 1][Comparative Example 1]
물 100 중량부에 대하여, 세척한 장어 70 중량부, 무 10 중량부, 건 홍고추 3 중량부, 마늘 3 중량부, 건 표고버섯 10 중량부, 생강 2 중량부, 양파 5 중량부, 검은콩 7 중량부, 건매실 1 중량부, 소주 0.5 중량부, 된장물 1 중량부, 곶감 2 중량부, 잣 1 중량부를 용기에 투입한 후 105분간 100℃ 이상의 온도에서 끓이고 이후 30분간 60℃의 온도에서 끓이고, 끓여서 얻은 혼합물을 일정 시간동안 식힌 후 분쇄기에 넣고 분쇄한 다음 분쇄물을 체로 여과시켜 액상 원액을 추출하여 장어를 주원료로 한 피로회복 및 면역력 개선용 기능성식품을 제조하였다.Based on 100 parts by weight of water, 70 parts by weight of washed eel, 10 parts by weight of radish, 3 parts by weight of dried red pepper, 3 parts by weight of garlic, 10 parts by weight of dried shiitake mushroom, 2 parts by weight of ginger, 5 parts by weight of onion, 7 parts by weight of black beans After putting parts by weight, 1 part by weight of dried plums, 0.5 parts by weight of soju, 1 part by weight of soybean paste, 2 parts by weight of dried persimmons, and 1 part by weight of pine nuts into a container, boiled at a temperature of 100 ° C or higher for 105 minutes, and then at a temperature of 60 ° C for 30 minutes. The mixture obtained by boiling and boiling was cooled for a certain period of time, put into a grinder, pulverized, and filtered through a sieve to extract a liquid stock solution to prepare a functional food for fatigue recovery and immunity improvement using eel as a main ingredient.
[실험예 1][Experimental Example 1]
실시예 1의 면역력 강화 효과를 갖는 식품 조성물 및 비교예 1의 피로회복 및 면역력 개선용 기능성식품에 대하여 관능검사를 실시하여 비교하였다. 관능검사는 기능성식품을 주로 서부치하는 대상자를 고려하여 남녀 성변 구분없이 50~70대 성인 및 노인을 대상으로 총 15명을 선발하였으며 냄새, 맛, 색상 및 기호도 평가를 10점 척도법을 이용하여 실시하였으며, 그 결과를 평균하여 표 1에 나타내었다. (10점: 매우 우수 , 7점: 우수, 5점: 보통, 1점 : 미흡)Sensory tests were conducted on the food composition having an immunity-enhancing effect of Example 1 and the functional food for fatigue recovery and immunity improvement of Comparative Example 1 and compared. For the sensory test, a total of 15 subjects were selected from adults and the elderly in their 50s to 70s regardless of gender, considering subjects who mainly purchase functional foods, and odor, taste, color, and preference were evaluated using a 10-point scale method. The results were averaged and shown in Table 1. (10 points: very good, 7 points: excellent, 5 points: average, 1 point: poor)
표 1에 의하면, 실시예 1의 면역력 강화 효과를 갖는 식품 조성물은 비교예 1의 피로회복 및 면역력 개선용 기능성식품에 비하여 냄새, 맛, 색상 및 기호도가 우수한 것을 알 수 있다.According to Table 1, it can be seen that the food composition having an immunity enhancing effect of Example 1 is superior in odor, taste, color and preference compared to the functional food for fatigue recovery and immunity improvement of Comparative Example 1.
[실험예 2][Experimental Example 2]
실험예 1의 섭취 대상자의 성인 및 노인 총 15명을 대상으로, 실시예 1의 면역력 강화 효과를 갖는 식품 조성물 및 비교예 1의 피로회복 및 면역력 개선용 기능성식품을 1개월 동안 섭취하는 동안의 피로회복 효과에 대한 설문조사를 실시하였으며, 그 결과를 표 2에 나타내었다.Fatigue while ingesting the food composition having an immunity-enhancing effect of Example 1 and functional food for fatigue recovery and immunity improvement of Comparative Example 1 for a total of 15 adults and elderly subjects of Experimental Example 1 intake for 1 month A survey was conducted on the recovery effect, and the results are shown in Table 2.
효과 여부fatigue recovery
effect or not
표 2에 의하면, 실시예 1의 면역력 강화 효과를 갖는 식품 조성물은 비교예 1의 피로회복 및 면역력 개선용 기능성식품에 비하여 피로회복 효과가 우수한 것을 알 수 있다.According to Table 2, it can be seen that the food composition having an immunity enhancing effect of Example 1 has an excellent fatigue recovery effect compared to the functional food for fatigue recovery and immunity improvement of Comparative Example 1.
실시예 1에서 제조한 면역력 강화 효과를 갖는 식품 조성물 100중량부에 피부보습효과 향상제 3중량부를 혼합하였다. 3 parts by weight of a skin moisturizing effect enhancer was mixed with 100 parts by weight of the food composition having an immunity enhancing effect prepared in Example 1.
상기 피부보습효과 향상제는 솔잎 추출액 80중량% 및 황촉규 추출액 20중량%를 혼합하여 제조하였다. The skin moisturizing effect enhancer was prepared by mixing 80% by weight of pine needle extract and 20% by weight of Hwangchokgyu extract.
상기 솔잎 추출액은, 솔잎을 아로니아식초에 25℃에서 1분 동안 침지하고, 상기 침지한 솔잎 100중량부에 정제수 600중량부를 가하고 110℃에서 10시간 동안 가열하여 솔잎 추출액을 제조하였다. The pine needle extract was prepared by immersing the pine needles in aronia vinegar for 1 minute at 25 ° C., adding 600 parts by weight of purified water to 100 parts by weight of the immersed pine needles, and heating at 110 ° C. for 10 hours.
상기 아로니아식초는, 아로니아를 정제수에 25℃에서 1분 동안 침지하고, 현미추출액 100중량부에 상기 침지한 아로니아 40중량부를 가하고 105℃에서 60분 동안 가열한 후에 여과하여 아로니아추출액을 수득하고, 상기 아로니아추출액 100중량부에 액화효소 4중량부를 첨가하고 60℃에서 30분 동안 액화시키고, 상기 액화된 아로니아추출액 100중량부에 당화효소 4중량부를 첨가하고 60℃에서 60분 동안 당화시키고, 상기 당화된 아로니아추출액 100중량부에 효모 3중량부를 가하고 35℃에서 4일 동안 알코올 발효시켜 알코올발효액을 수득하고, 상기 알코올발효액 100중량부에 초산균 5중량부를 가하고 35℃에서 13일 동안 초산 발효시켜 초산발효액을 제조하고, 상기 초산발효액을 20℃에서 10일 동안 숙성시켜 제조하였다. The aronia vinegar is obtained by immersing aronia in purified water at 25 ° C. for 1 minute, adding 40 parts by weight of the immersed aronia to 100 parts by weight of brown rice extract, heating at 105 ° C. for 60 minutes, and then filtering to obtain aronia extract 4 parts by weight of liquefaction enzyme was added to 100 parts by weight of the aronia extract and liquefied at 60 ° C for 30 minutes, and 4 parts by weight of saccharification enzyme was added to 100 parts by weight of the liquefied aronia extract and liquefied at 60 ° C for 60 minutes. Saccharification, 3 parts by weight of yeast was added to 100 parts by weight of the saccharified aronia extract, and alcohol fermentation was carried out at 35 ° C. for 4 days to obtain an alcohol fermentation liquid, and 5 parts by weight of acetic acid bacteria were added to 100 parts by weight of the alcohol fermentation liquid and 13 days at 35 ° C. During acetic acid fermentation, an acetic acid fermentation solution was prepared, and the acetic acid fermentation solution was aged at 20 ° C. for 10 days.
상기 현미추출액은 정제수 100중량부에 현미 15중량부, 머위 5중량부, 우엉 5중량부 및 유근피 5중량부를 가하고 105℃에서 30분 동안 가열하여 제조하였다.The brown rice extract was prepared by adding 15 parts by weight of brown rice, 5 parts by weight of coltsfoot, 5 parts by weight of burdock, and 5 parts by weight of radishes root to 100 parts by weight of purified water and heating at 105 ° C. for 30 minutes.
상기 황촉규 추출액은 황촉규 100중량부에 정제수 900중량부를 가하고 상온에서 2일 동안 침적추출한 후 여과하여 수득하였다.The Hwangchokgyu extract was obtained by adding 900 parts by weight of purified water to 100 parts by weight of Hwangchokgyu, immersion extraction at room temperature for 2 days, and then filtering.
[비교예 2][Comparative Example 2]
물 100ℓ에 당귀 900g, 구지뽕 900g, 황금 900g, 연 520g, 금은화 520g, 버드나무 530g 및 표고버섯 530g을 솥에 넣고 상기 약재의 유효성분이 충분히 용출되도록 가열하여 약재 추출액을 제조하였다.900g of Angelica gigas, 900g of Gujippong, 900g of gold, 520g of lotus, 520g of gold and silver flowers, 530g of willow, and 530g of shiitake mushrooms were put in 100ℓ of water in a pot and heated to sufficiently dissolve the active ingredients of the medicinal herbs to prepare a medicinal extract.
구인을 3일간 방치하여 체내에 있는 변을 모두 배설하게 한 다음 물로 세척하여 이물질을 제거한 구인 10㎏을 탈수한 후 설탕 10㎏과 혼합하여 당침한 뒤 이를 12개월 동안 숙성시켰다.The guin was left for 3 days to excrete all the feces in the body, washed with water to remove foreign substances, and 10 kg of the guin was dehydrated, mixed with 10 kg of sugar, and then aged for 12 months.
물 40ℓ에 12개월 동안 당침 숙성된 구인 2.5㎏과 건조된 구인 2.5㎏을 혼합한 구인 5㎏을 침지한 후 가열하여 구인 혼합물을 제조하였다.5 kg of a mixture of 2.5 kg of aged bulbs and 2.5 kg of dried bulbs was immersed in 40 liters of water for 12 months, and then heated to prepare a bulb mixture.
제조된 구인 혼합물을 상기 약재 추출액과 혼합한 뒤 가열냉각증류 방법을 사용하여 12시간 동안 증류하여 발효 구인 추출물을 제조하였다.The prepared bulb mixture was mixed with the herbal extract and then distilled for 12 hours using a heating-cooling distillation method to prepare a fermented bulb extract.
[실험예 3][Experimental Example 3]
실시예 1, 2에서 제조한 면역력 강화 효과를 갖는 식품 조성물 및 비교예 2에서 제조한 발효 구인 추출물을 25~45세 여성 50명을 대상으로 l주일 동안 하루에 1회 100㎖ 섭취하게 한 후에, 보습력 및 섭취용이성에 대해 10점 만점의 기호 척도법으로 평가한 다음, 그 결과를 표 3에 나타내었다.After having 50 women aged 25 to 45 consume 100 ml of the food composition having an immunity-enhancing effect prepared in Examples 1 and 2 and the fermented bulb extract prepared in Comparative Example 2 once a day for 1 week, Moisturizing power and ease of intake were evaluated with a 10-point preference scale method, and the results are shown in Table 3.
표 3에 의하면, 실시예 1, 2의 면역력 강화 효과를 갖는 식품 조성물은 비교예 2의 발효 구인 추출물에 비하여 피부 보습 효과가 우수한 것을 알 수 있다.According to Table 3, it can be seen that the food compositions having an immunity enhancing effect of Examples 1 and 2 have an excellent skin moisturizing effect compared to the fermented bulb extract of Comparative Example 2.
실시예 1에서 제조한 면역력 강화 효과를 갖는 식품 조성물 100중량부에 항산화효과 향상제 3중량부를 혼합하였다.3 parts by weight of an antioxidant effect enhancer was mixed with 100 parts by weight of the food composition having an immunity enhancing effect prepared in Example 1.
상기 항산화효과 향상제는 아라리아 에스쿠렌타 추출액 70중량% 및 노루궁뎅이버섯 추출액 30중량%를 혼합하여 제조하였다.The antioxidant effect enhancer was prepared by mixing 70% by weight of Araria esculenta extract and 30% by weight of Hericium erinaceus extract.
상기 아라리아 에스쿠렌타 추출액은 아라리아 에스쿠렌타 100중량부에 혼합수 800중량부를 가하고 상온에서 24시간 동안 추출한 후에 여과하여 수득하였다.The Araria Esculenta extract was obtained by adding 800 parts by weight of mixed water to 100 parts by weight of Araria Esculenta, extracting at room temperature for 24 hours, and then filtering.
상기 혼합수는 물 85중량%, 송화가루 5중량%, 마그네슘 설페이트 분말 5중량% 및 피로인산칼륨(K4P2O7) 5중량%를 혼합하여 제조하였다.The mixing water was prepared by mixing 85% by weight of water, 5% by weight of pine pollen, 5% by weight of magnesium sulfate powder, and 5% by weight of potassium pyrophosphate (K 4 P 2 O 7 ).
상기 노루궁뎅이버섯 추출액은 노루궁뎅이버섯 100중량부에 정제수 2000중량부를 가하고 95℃에서 10시간 동안 추출한 후에 여과하여 수득하였다.The ericium erinaceus extract was obtained by adding 2000 parts by weight of purified water to 100 parts by weight of ericium erinaceus, extracting at 95° C. for 10 hours, and filtering.
[비교예 3][Comparative Example 3]
큰도꼬마리 어린순 900 g, 도꼬마리(Xanthium strumanium) 열매 670 g, 산수유 열매 900g, 계피껍질 670 g, 천궁뿌리 670 g, 율무씨 540 g 및 대추 열매 130 g과 정제수 60L를 초고속 진공저온 추출기(COSMOS-660, Kyungseo machine, Incheon, Korea)에 넣고 103℃에서 5시간 추출하였다. 900 g of cockle shoots, 670 g of cockleshell (Xanthium strumanium) fruits, 900 g of Cornus officinalis fruits, 670 g of cinnamon peel, 670 g of cnidium root, 540 g of Coix seeds and 130 g of jujube fruit, and 60 L of purified water were mixed with a high-speed vacuum low-temperature extractor (COSMOS-660 , Kyungseo machine, Incheon, Korea) and extracted at 103 ° C for 5 hours.
[실험예 4][Experimental Example 4]
DPPH(2,2-diphenyl-1-picryl-hydrazyl) 자유라디칼 소거활성을 확인하기 위하여, 실시예 1, 실시예 3에서 제조한 면역력 강화 효과를 갖는 식품 조성물 및 비교예 3에서 제조한 큰도꼬마리 어린순 추출물을 포함하는 혼합 추출물 각각 0.4 mL에 1×10-4M DPPH용액(메탄올) 5.6 mL를 첨가한 후, 10분간 방치한 다음 525 nm에서 흡광도를 측정하였다. 이때 활성비교를 위한 양성대조군의 표준물질은 아스코르브산(ascorbic acid)을 사용하였으며, 시료 무 첨가군에 대한 첨가군의 흡광도 비로 DPPH 자유라디칼 소거능을 나타내었다. 그 결과를 표 4에 나타내었다.In order to confirm the free radical scavenging activity of DPPH (2,2-diphenyl-1-picryl-hydrazyl), the food composition having an immunity-enhancing effect prepared in Examples 1 and 3 and the young shoots of cockroach prepared in Comparative Example 3 After adding 5.6 mL of 1 × 10 -4 M DPPH solution (methanol) to each 0.4 mL of the mixed extract including the extract, the mixture was allowed to stand for 10 minutes, and then the absorbance was measured at 525 nm. At this time, ascorbic acid was used as the standard material of the positive control group for activity comparison, and the DPPH free radical scavenging ability was shown by the absorbance ratio of the added group to the non-added group. The results are shown in Table 4.
표 4에 의하면, 실시예 1, 실시예 3에서 제조한 면역력 강화 효과를 갖는 식품 조성물 및 비교예 3에서 제조한 큰도꼬마리 어린순 추출물을 포함하는 혼합 추출물에 비하여 항산화 효과가 우수한 것을 알 수 있다.According to Table 4, it can be seen that the antioxidant effect is superior to the mixed extract containing the food composition having an immunity-enhancing effect prepared in Examples 1 and 3 and the extract prepared in Comparative Example 3.
실시예 1에서 제조한 면역력 강화 효과를 갖는 식품 조성물 100중량부에 항염효과 향상제 3중량부를 혼합하였다.3 parts by weight of an anti-inflammatory effect enhancer was mixed with 100 parts by weight of the food composition having an immunity enhancing effect prepared in Example 1.
상기 항염효과 향상제는 복분자발효액 90중량% 및 오디발효액 10중량%를 혼합하여 제조하였다.The anti-inflammatory effect improver was prepared by mixing 90% by weight of raspberry fermented liquid and 10% by weight of mulberry fermented liquid.
상기 복분자발효액은 복분자 100중량부에 정제수 500중량부를 가하고 95℃에서 30분 동안 가열한 후 여과하여 복분자추출액을 수득하고, 상기 복분자추출액 100중량부에 블랙베리발효액 5중량부 및 아로니아발효액 5중량부를 가하고 24℃에서 24시간 동안 발효시킨 후 여과하여 제조하였다.The bokbunja fermented liquid was added with 500 parts by weight of purified water to 100 parts by weight of bokbunja, heated at 95 ° C. for 30 minutes, and then filtered to obtain a bokbunja extract. It was prepared by adding part and fermenting at 24° C. for 24 hours, followed by filtration.
상기 블랙베리발효액은 블랙베리착즙액 100중량부에 효모 5중량부를 가하고 25℃에서 48시간 동안 발효시켜 제조하였다.The blackberry fermented liquid was prepared by adding 5 parts by weight of yeast to 100 parts by weight of blackberry juice and fermenting at 25 ° C. for 48 hours.
상기 아로니아 발효액은 아로니아 50중량% 및 이소말토올리고당 50중량%를 혼합한 후 25℃에서 30일 동안 발효시켜 제조하였다.The aronia fermentation broth was prepared by mixing 50% by weight of aronia and 50% by weight of isomaltooligosaccharide and then fermented at 25 ° C. for 30 days.
상기 오디발효액은, 오디 100중량부에 정제수 500중량부를 가하고 95℃에서 30분 동안 가열한 후 여과하여 오디추출액을 수득하고, 상기 오디추출액 100중량부에 블랙베리종균 3중량부를 가하고 24℃에서 24시간 동안 발효시킨 후 여과하여 제조하였다. The mulberry fermented liquid was obtained by adding 500 parts by weight of purified water to 100 parts by weight of mulberries, heating at 95 ° C. for 30 minutes, and then filtering to obtain a mulberry extract. 3 parts by weight of blackberry spawn were added to 100 parts by weight of the mulberry extract, and 24 ° C. After fermentation for a period of time, it was prepared by filtering.
상기 블랙베리종균은, 블랙베리 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 블랙베리 추출액을 제조하고, 옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하고, 상기 배지 100중량부에 상기 블랙베리 추출액 50중량부를 가하고 25℃에서 20일 동안 발효시켜 제조하였다.The blackberry spawn is prepared by adding 100 ml of sterile water to 100 g of blackberries, crushing with a grinder, extracting the juice, and filtering to prepare a blackberry extract, and mixing corn flour and galactose at a weight ratio of 1: 1 to prepare a medium , It was prepared by adding 50 parts by weight of the blackberry extract to 100 parts by weight of the medium and fermenting at 25 ° C. for 20 days.
[비교예 4][Comparative Example 4]
동백나무 씨 오일 2g에 글루코스 (10%), 칸디다 봄비콜라(Candida bombicola) 2% (w/w, Dalian Xinghe Yeast Co., Ltd.)를 첨가하였다. 그리고, 시료를 항온수조에 넣고 25℃에서 7일 동안 발효하여, 에탄올 100mL로 상온에서 추출한 후 각 시료를 여과하고, 그 상등액을 0.01토르(torr), 50℃에서 3시간 동안 감압 건조하여 건조중량 2.1g을 얻었다.Glucose (10%) and Candida bombicola 2% (w/w, Dalian Xinghe Yeast Co., Ltd.) were added to 2 g of camellia seed oil. In addition, the sample was put in a constant temperature water bath and fermented at 25 ° C for 7 days, extracted with 100 mL of ethanol at room temperature, each sample was filtered, and the supernatant was dried under reduced pressure at 0.01 torr and 50 ° C for 3 hours to dry weight. 2.1 g was obtained.
[실험예 5][Experimental Example 5]
인간섬유아세포(fibroblast)(PromoCell, Germany)를 6-웰 배양판에 1×105 세포의 농도로 접종하고, 24 시간 동안 37℃, 5% CO2 인큐베이터에서 배양하였다. H2O2 500 μM을 웰에 처리하여 24 시간 동안 자극을 준 후, 실시예 1, 4 및 비교예 4를 100ug/ml로 처리하여 48 시간 동안 반응시켰다. 반응 완료 후 배양액을 수거하여 ELISA 분석을 수행하였다. 이때 항염 및 자극완화제로 많이 사용되는 물질인 알파-비사보롤(α-bisaborol)을 대조군으로 사용하였다. PGE2는 어세이 디자인(Assay Design)사의 키트, IL-6, IL-8은 엔도젠(Endogen)사의 키트를 사용하였으며, 각 회사의 매뉴얼에 명기된 방법에 따라 실험을 진행하였다. 억제 효과는 하기 수학식 1에 따라 계산하였으며, 측정 결과는 표 5에 나타내었다.Human fibroblasts (PromoCell, Germany) were inoculated at a concentration of 1×10 5 cells in a 6-well culture plate, and cultured in a 37° C., 5% CO 2 incubator for 24 hours. After stimulating the wells by treating them with 500 μM of H 2 O 2 for 24 hours, Examples 1, 4 and Comparative Example 4 were treated with 100 μg/ml and allowed to react for 48 hours. After completion of the reaction, the culture medium was collected and subjected to ELISA analysis. At this time, alpha-bisaborol, a substance widely used as an anti-inflammatory and anti-irritant, was used as a control. Assay Design's kit was used for PGE 2 , and Endogen's kit was used for IL-6 and IL-8, and the experiment was conducted according to the method specified in the manual of each company. The inhibitory effect was calculated according to Equation 1 below, and the measurement results are shown in Table 5.
<수학식 1> <Equation 1>
억제 효과 = {1-(시험 시료-대조군)/(H2O2-대조군)} × 100Inhibition effect = {1-(test sample-control group)/(H 2 O 2 -control group)} × 100
표 5에 나타낸 바와 같이, 염증 매개 물질인 PGE2, IL-6, IL-8의 생성량이 실시예 1, 4의 첨가에 의해 현저하게 줄어들어 높은 억제 효과를 보임을 확인할 수 있다. 또한, 비교예 4 에 비하여 실시예 1, 4에서 더 높은 억제 효과가 나타남을 확인할 수 있다.As shown in Table 5, it can be confirmed that the amount of PGE 2 , IL-6, and IL-8, which are inflammatory mediators, was significantly reduced by the addition of Examples 1 and 4, showing a high inhibitory effect. In addition, it can be confirmed that a higher inhibitory effect appears in Examples 1 and 4 compared to Comparative Example 4.
Claims (4)
상기 맥문동 농축액은 맥문동 100중량부에 정제수 900중량부를 가하고 1.2기압 95℃에서 6시간 동안 열수추출한 맥문동 추출액을 여과한 후에 1기압 65℃에서 농축하여 수득하며,
상기 더덕 농축액은 더덕 100중량부에 정제수 600중량부를 가하고 1.2기압 105℃에서 10시간 동안 열수추출한 더덕 추출액을 여과한 후에 70℃, 0.08기압에서 회전감압농축기를 이용하여 농축하여 수득하며,
상기 당근 농축액은 당근 100중량부에 정제수 800중량부를 가하고 55℃에서 4시간 동안 환류냉각추출한 당근 추출액을 여과한 후에 감압농축기를 이용하여 농축하여 수득하며,
상기 비트 농축액은 100중량부에 정제수 1000중량부를 가하고 12시간 동안 초음파 추출한 비트 추출액을 여과한 후에 진공농축기를 이용하여 진공농축하여 수득하는,
면역력 강화 효과를 갖는 식품 조성물.
Including 50-60% by weight of Maekmundong concentrate, 10-20% by weight of deodeok concentrate, 10-20% by weight of carrot concentrate and 10-20% by weight of beet concentrate,
The extract of McMoondong is obtained by adding 900 parts by weight of purified water to 100 parts by weight of McMoondong and filtering the extract obtained by hot water extraction at 95° C. at 1.2 atm for 6 hours, and then concentrating at 65° C. at 1 atm.
The deodeok concentrate is obtained by adding 600 parts by weight of purified water to 100 parts by weight of deodeok, filtering the deodeok extract extracted with hot water at 105 ° C at 1.2 atm for 10 hours, and then concentrating using a rotary vacuum condenser at 70 ° C and 0.08 atm,
The carrot concentrate is obtained by adding 800 parts by weight of purified water to 100 parts by weight of carrots, filtering the carrot extract extracted by reflux cooling at 55 ° C. for 4 hours, and then concentrating using a vacuum concentrator,
The beet concentrate is obtained by adding 1000 parts by weight of purified water, filtering the ultrasonically extracted beet extract for 12 hours, and then vacuum concentrating using a vacuum concentrator.
A food composition having an immune enhancing effect.
상기 면역력 강화 효과를 갖는 식품 조성물 100중량부에 피부보습효과 향상제 1~3중량부를 추가적으로 포함하되,
상기 피부보습효과 향상제는 솔잎 추출액 80중량% 및 황촉규 추출액 20중량%를 포함하며,
상기 솔잎 추출액은,
솔잎을 아로니아식초에 25℃에서 1분 동안 침지하는 단계; 및
상기 침지한 솔잎 100중량부에 정제수 600중량부를 가하고 110℃에서 10시간 동안 가열하여 솔잎 추출액을 제조하는 단계;
를 포함하여 제조한 것을 사용하며,
상기 아로니아식초의 제조방법은,
아로니아를 정제수에 20~30℃에서 1~2분 동안 침지하는 단계;
현미추출액 100중량부에 상기 침지한 아로니아 30~40중량부를 가하고 95~105℃에서 50~60분 동안 가열한 후에 여과하여 아로니아추출액을 수득하는 단계;
상기 아로니아추출액 100중량부에 액화효소 3~4중량부를 첨가하고 60℃에서 20~30분 동안 액화시키는 단계;
상기 액화된 아로니아추출액 100중량부에 당화효소 3~4중량부를 첨가하고 60℃에서 50~60분 동안 당화시키는 단계;
상기 당화된 아로니아추출액 100중량부에 효모 1~3중량부를 가하고 30~35℃에서 3~4일 동안 알코올 발효시켜 알코올발효액을 수득하는 단계;
상기 알코올발효액 100중량부에 초산균 1~5중량부를 가하고 30~35℃에서 10~13일 동안 초산 발효시켜 초산발효액을 제조하는 단계; 및
상기 초산발효액을 10~20℃에서 10~30일 동안 숙성시키는 단계;
를 포함하며,
상기 현미추출액은 정제수 100중량부에 현미 10~15중량부, 머위 1~5중량부, 우엉 1~5중량부 및 유근피 1~5중량부를 가하고 100~105℃에서 20~30분 동안 가열하여 제조하며,
상기 황촉규 추출액은 황촉규 100중량부에 정제수 900중량부를 가하고 상온에서 2일 동안 침적추출한 후 여과하여 수득하는,
면역력 강화 효과를 갖는 식품 조성물.
According to claim 1,
1 to 3 parts by weight of a skin moisturizing effect improver are additionally included in 100 parts by weight of the food composition having an immunity-enhancing effect,
The skin moisturizing effect enhancer includes 80% by weight of pine needle extract and 20% by weight of Hwangchokgyu extract,
The pine needle extract,
Immersing pine needles in aronia vinegar at 25 ° C. for 1 minute; and
Preparing a pine needle extract by adding 600 parts by weight of purified water to 100 parts by weight of the immersed pine needles and heating at 110 ° C. for 10 hours;
It uses what was manufactured, including
The method for producing the aronia vinegar,
immersing aronia in purified water at 20-30 ° C for 1-2 minutes;
Adding 30 to 40 parts by weight of the immersed aronia to 100 parts by weight of brown rice extract, heating at 95 to 105 ° C. for 50 to 60 minutes, and then filtering to obtain an aronia extract;
Adding 3 to 4 parts by weight of liquefying enzyme to 100 parts by weight of the aronia extract and liquefying at 60 ° C. for 20 to 30 minutes;
Adding 3 to 4 parts by weight of a saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying at 60 ° C. for 50 to 60 minutes;
Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 30 to 35 ° C. for 3 to 4 days to obtain an alcohol fermentation broth;
Preparing an acetic acid fermentation solution by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcohol fermentation solution and performing acetic acid fermentation at 30 to 35 ° C. for 10 to 13 days; and
Aging the acetic acid fermentation broth at 10 to 20 ° C for 10 to 30 days;
Including,
The brown rice extract is prepared by adding 100 parts by weight of purified water to 100 parts by weight of brown rice, 1 to 5 parts by weight of coltsfoot, 1 to 5 parts by weight of burdock root, and 1 to 5 parts by weight of radish root bark and heating at 100 to 105 ° C. for 20 to 30 minutes and
The Hwangchokgyu extract is obtained by adding 900 parts by weight of purified water to 100 parts by weight of Hwangchokgyu, immersion extraction at room temperature for 2 days, and then filtering.
A food composition having an immune enhancing effect.
상기 면역력 강화 효과를 갖는 식품 조성물 100중량부에 항산화효과 향상제 1~3중량부를 추가적으로 포함하되,
상기 항산화효과 향상제는 아라리아 에스쿠렌타 추출액 70중량% 및 노루궁뎅이버섯 추출액 30중량%를 포함하며,
상기 아라리아 에스쿠렌타 추출액은 아라리아 에스쿠렌타 100중량부에 혼합수 800중량부를 가하고 상온에서 24시간 동안 추출한 후에 여과하여 수득하며,
상기 혼합수는 물 85중량%, 송화가루 5중량%, 마그네슘 설페이트 분말 5중량% 및 피로인산칼륨(K4P2O7) 5중량%를 포함하며,
상기 노루궁뎅이버섯 추출액은 노루궁뎅이버섯 100중량부에 정제수 2000중량부를 가하고 95℃에서 10시간 동안 추출한 후에 여과하여 수득하는,
면역력 강화 효과를 갖는 식품 조성물.
According to claim 1,
1 to 3 parts by weight of an antioxidant effect enhancer are additionally included in 100 parts by weight of the food composition having an immunity-enhancing effect,
The antioxidant effect enhancer includes 70% by weight of Araria esculenta extract and 30% by weight of ericium erinaceus extract,
The Araria Esculenta extract is obtained by adding 800 parts by weight of mixed water to 100 parts by weight of Araria Esculenta, extracting at room temperature for 24 hours, and then filtering,
The mixing water includes 85% by weight of water, 5% by weight of pine pollen, 5% by weight of magnesium sulfate powder, and 5% by weight of potassium pyrophosphate (K 4 P 2 O 7 ),
The ericium erinaceus extract is obtained by adding 2000 parts by weight of purified water to 100 parts by weight of ericium erinaceus, extracting at 95 ° C. for 10 hours, and then filtering.
A food composition having an immune enhancing effect.
상기 면역력 강화 효과를 갖는 식품 조성물 100중량부에 항염효과 향상제 1~3중량부를 추가적으로 포함하되,
상기 항염효과 향상제는 복분자발효액 90중량% 및 오디발효액 10중량%를 포함하며,
상기 복분자발효액의 제조방법은,
복분자 100중량부에 정제수 500중량부를 가하고 95℃에서 30분 동안 가열한 후 여과하여 복분자추출액을 수득하는 단계; 및
상기 복분자추출액 100중량부에 블랙베리발효액 5중량부 및 아로니아발효액 5중량부를 가하고 24℃에서 24시간 동안 발효시킨 후 여과하는 단계;
를 포함하며,
상기 블랙베리발효액은 블랙베리착즙액 100중량부에 효모 5중량부를 가하고 25℃에서 48시간 동안 발효시켜 제조하며,
상기 아로니아 발효액은 아로니아 50중량% 및 이소말토올리고당 50중량%를 혼합한 후 25℃에서 30일 동안 발효시켜 제조하며,
상기 오디발효액의 제조방법은,
오디 100중량부에 정제수 500중량부를 가하고 95℃에서 30분 동안 가열한 후 여과하여 오디추출액을 수득하는 단계; 및
상기 오디추출액 100중량부에 블랙베리종균 3중량부를 가하고 24℃에서 24시간 동안 발효시킨 후 여과하는 단계;
를 포함하며,
상기 블랙베리종균의 제조방법은,
블랙베리 100g에 100㎖의 멸균수를 가하고 마쇄기로 분쇄한 다음 착즙한 후 여과하여 블랙베리 추출액을 제조하는 단계;
옥수수가루 및 갈락토오스를 중량비 1:1로 배합하여 배지를 제조하는 단계; 및
상기 배지 100중량부에 상기 블랙베리 추출액 50중량부를 가하고 25℃에서 20일 동안 발효시키는 단계;
포함하는,
면역력 강화 효과를 갖는 식품 조성물.According to claim 1,
1 to 3 parts by weight of an anti-inflammatory effect enhancer are additionally included in 100 parts by weight of the food composition having an immunity-enhancing effect,
The anti-inflammatory effect enhancer contains 90% by weight of raspberry fermented liquid and 10% by weight of mulberry fermented liquid,
The manufacturing method of the raspberry fermented liquid,
Adding 500 parts by weight of purified water to 100 parts by weight of bokbunja, heating at 95 ° C. for 30 minutes, and then filtering to obtain a bokbunja extract; and
Adding 5 parts by weight of blackberry fermentation liquid and 5 parts by weight of aronia fermentation liquid to 100 parts by weight of the raspberry extract, fermenting at 24 ° C. for 24 hours, and then filtering;
Including,
The blackberry fermented liquid is prepared by adding 5 parts by weight of yeast to 100 parts by weight of blackberry juice and fermenting at 25 ° C. for 48 hours,
The aronia fermentation broth is prepared by mixing 50% by weight of aronia and 50% by weight of isomaltooligosaccharide and then fermenting at 25 ° C. for 30 days,
The method for producing the mulberry fermented liquid,
adding 500 parts by weight of purified water to 100 parts by weight of mulberry, heating at 95° C. for 30 minutes, and then filtering to obtain a mulberry extract; and
adding 3 parts by weight of blackberry spawn to 100 parts by weight of the mulberry extract, fermenting at 24° C. for 24 hours, and then filtering;
Including,
The method for producing the blackberry spawn,
Preparing a blackberry extract by adding 100 ml of sterilized water to 100 g of blackberries, pulverizing them with a grinding machine, extracting juice, and then filtering;
preparing a medium by combining corn flour and galactose at a weight ratio of 1:1; and
adding 50 parts by weight of the blackberry extract to 100 parts by weight of the medium and fermenting at 25° C. for 20 days;
including,
A food composition having an immune enhancing effect.
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