KR20230169544A - Antioxidant functional fermented liquid food and process for preparing the same - Google Patents

Abstract

The present invention relates to antioxidant functional fermented liquid food and a method for producing the same.
More specifically, it is an antioxidant functional fermented liquid food containing fermented liquid obtained by fermenting plant ingredients as its main ingredient, and has the functions of not only skin care and diet, but also preventing hair loss, promoting hair growth, relieving scalp itchiness, and reducing dandruff (Mimo Liquid). Mi-mother liquid is the name of a product used by the present applicant based on beautiful beauty, mother mother) and; It relates to a method for producing microfluid.
The beauty hair solution according to the present invention is a natural product manufactured by fermenting vegetable ingredients, is not harmful to the human body, and has the functionality of preventing hair loss, promoting hair growth, relieving scalp itchiness, or reducing dandruff as well as skin care and diet, so it is needed. It can be preferably used by users.

Description

Antioxidant functional fermented liquid food and process for preparing the same}

The present invention relates to antioxidant functional fermented liquid food and a method for producing the same.

More specifically, it is an antioxidant functional fermented liquid food containing fermented liquid obtained by fermenting plant ingredients as its main ingredient, and has the functions of not only skin care and diet, but also preventing hair loss, promoting hair growth, relieving scalp itchiness, and reducing dandruff (Mimo Liquid). Mi-mother liquid is the name of a product used by the present applicant based on beautiful beauty, mother mother) and; It relates to a method of producing a fine liquid.

The number of human hairs is approximately 100,000 to 150,000, and each hair has a different cycle and grows or falls out through a growth phase, a catagen phase, and a resting phase. This cycle is repeated over 3 to 6 years, resulting in an average of 50 to 200 hairs falling out per day. In general, alopecia refers to a condition in which the proportion of hair in the growth phase becomes shorter during this cycle and the number of hair in the catagen or telogen phase increases, resulting in an abnormal increase in the number of hair shedding.

In general, the causes of hair loss in humans include genetic factors, aging, taking medications, radiation treatment, and stress after a serious illness. From a biochemical and physiological perspective, it is generally known that hair loss is caused by hyperactivity, problems with blood circulation in the scalp, and deficiency of nutrients essential for hair metabolism. The above factors can cause hair loss alone, but a combination of hair loss factors can also cause hair loss.

Meanwhile, as a measure to prevent hair loss, hair growth agents incorporating hormones, vitamins, blood circulation stimulants, anti-inflammatory agents, nutrients, scalp stimulants, keratolytic and disinfectant agents, and moisturizers have been promoted. However, the amount of use of some wool ingredients, such as hormones, disinfectants, and scalp stimulants, is extremely limited because there may be stability problems when contained in large amounts. Therefore, not only cannot a sufficient hair effect be expected, but it can also be another cause of deteriorating the health of the scalp and hair.

Meanwhile, a technology to promote hair growth by applying extracts of herbal ingredients to the scalp or taking them has been disclosed.

In Korean Patent No. 10-157667, extracts from orchid plants are used, in Korean Patent No. 10-161338, Ungji and Manhyeongja are used, and in Korean Patent Publication No. 10-1996-40346, pine extracts are used. A hair growth promoter using .

However, most of the hair loss treatments and hair growth agents on the market are either minimally effective or have no hair loss prevention or hair growth effects, and the development of effective products has not yet been confirmed. In addition, shampoo preparations are mainly proposed for hair loss treatment, but it is reported that other chemical ingredients contained in shampoo preparations actually result in inhibiting hair loss prevention and hair growth efficacy.

On the other hand, Korean Patent Publication No. 10-2014-0056802 describes a method for manufacturing functional fermented foods, and the technology is intended to provide health foods that evenly contain various nutrients and bioactive substances needed by the human body. .

Functional fermented foods to achieve the above objectives are a mixture of fermented enzyme solution using vegetables, wild and wild plants, mushrooms, seaweed, and fruits and fermented enzyme powder using grains.

In addition, Korean Patent Publication No. 10-2016-0070508 describes a fermented enzyme food with hair loss prevention and hair growth promotion effects, and the technology relates to a fermentation enzyme food with hair loss prevention and hair growth promotion effects and a method for producing the same. , more specifically, 1) steaming a mixture of black beans, brown rice, and rice bran to create a steamed mixture; 2) Mixing the steamed mixture with Acrobacus and Angelica, then inoculating it with Hwanggurya and lactic acid bacteria and fermenting to produce a mixed fermentation product; 3) drying the mixed fermentation product to produce a dry fermentation product; and 4) manufacturing a fermented enzyme food with a hair loss prevention or hair growth promotion effect, comprising the step of pulverizing the dried fermented product and processing it into any one formulation selected from the group consisting of granules, powders, pills, capsules, and tablets. It's about method.

In addition, Korean Patent Publication No. 10-2018-0000873 describes a method of manufacturing a health food composition that helps improve constitution and lose weight, and the technology produces a health food composition that helps improve constitution and lose weight. It relates to a manufacturing method and a method of manufacturing nutritious food manufactured thereby, (A) Seaweed, radish, pear, pine needles, purple sweet potato, seaweed, dandelion, bellflower root, deodeok, etc. are carefully selected as main ingredients, washed with water, and dried at low temperature. A first process of fine powder; (B) a second step of adding 50 to 100 parts by weight of a mixture of honey, earth sugar, and isomaltooligosaccharide based on 100 parts by weight of the mixture of raw materials obtained in the first step and fermenting and maturing at room temperature for 6 months; (B) a third process of adding 50 to 100 parts by weight of a mixture of honey, earthen sugar and isomaltooligosaccharide based on 100 parts by weight of the mixture of raw materials obtained in the first process and fermenting and maturing at room temperature for 2 years; (D) a fourth step of mixing the fermented broth obtained in the second and third steps and aging for more than 45 days; (E) A fifth step of mixing rice germ and rice bran powder with the fermentation broth obtained in the fourth step and fermenting at room temperature for 4 days to obtain a fermentation mixture; (F) 100 parts by weight of the fermentation mixture obtained in the fifth step A sixth step of adding 3 to 10 parts by weight of bellflower root powder and 3 to 10 parts by weight of deodeok powder and drying them at less than 45 degrees for more than 72 hours; and (G) a seventh process of filling and packaging the raw materials dried in the sixth process.

However, a new mixing technology is needed that can further improve the effective efficacy of the contained composition compared to the above-described technology.

Korean Patent No. 10-1704645 Korean Patent No. 10-1796674 Korean Patent Publication No. 10-2014-0056802 Korean Patent Publication No. 10-2016-0070508 Korean Patent Publication No. 10-2018-0000873

Accordingly, the present inventor has conducted extensive research to develop a product that is effective in preventing hair loss and promoting hair growth in order to simultaneously solve the problems of conventional hair loss agents. As a result, as described later, the present inventor has developed a product containing as a main ingredient a fermented broth obtained by fermenting plant materials, as described later. The present invention was completed after confirming that the food has the functionality of not only skin care and dieting, but also preventing hair loss, promoting hair growth, relieving scalp itchiness, and reducing dandruff.

Therefore, in one aspect, the object of the present invention is to provide a vegetable fermented liquid having the functionality of skin care, diet, preventing hair loss, promoting hair growth, alleviating scalp itchiness, or reducing dandruff, which contains as a main ingredient a fermented liquid obtained by fermenting plant materials. It is about providing food.

The purpose of the present invention as described above is

a) pre-treating plant materials including Sanghwang mushroom, seaweed ear, sesame seedlings, malt, black rice, black sesame seeds, black beans, and shiitake mushrooms;

b) mixing the pretreated plant material;

c) adding sugar to the mixed vegetable ingredients and then fermenting and maturing at room temperature for 80 to 120 days;

d) filtering the fermented product to remove solids;

e) mixing food additives with the filtrate to obtain fermented food; and

f) packaging the fermented food in a certain unit; This can be achieved by a method of producing an antioxidant functional fermented liquid food, which includes the step.

The antioxidant functional fermented liquid food according to the present invention is a natural product manufactured by fermenting vegetable ingredients, is not harmful to the human body, and has the functionality of preventing hair loss, promoting hair growth, relieving scalp itchiness, or reducing dandruff as well as skin care and diet. It can be preferably used by users who need it.

Figure 1 is a manufacturing process diagram of an antioxidant functional fermented liquid food according to the present invention.

The present invention, in one aspect,

a) pre-treating plant materials including Sanghwang mushroom, seaweed ear, sesame seedlings, malt, black rice, black sesame seeds, black beans, and shiitake mushrooms;

b) mixing the pretreated plant material;

c) adding sugar to the mixed vegetable ingredients and then fermenting and maturing at room temperature for 80 to 120 days;

d) filtering the fermented product to remove solids;

e) mixing food additives with the filtrate to obtain fermented food; and

f) packaging the fermented food in a predetermined unit; providing a method for producing an antioxidant functional fermented liquid food and an antioxidant functional fermented liquid food produced by the method.

Hereinafter, the antioxidant functional fermented liquid food and its manufacturing method according to the present invention will be described in more detail with reference to the attached drawings.

The terms or words used in this specification and claims are not to be construed limited to their ordinary or dictionary meanings, and the inventor can appropriately define the concept of terms in order to explain his or her invention in the best way. It must be interpreted based on the meaning and concept consistent with the technical idea of the present invention. Therefore, it is understood that the embodiments described in this specification and the configurations shown in the drawings are only one of the most preferred embodiments of the present invention, and that there may be various equivalents and modifications that can replace them at the time of filing the present application. shall.

Figure 1 is a manufacturing process diagram of an antioxidant functional fermented liquid food according to the present invention. The method for producing an antioxidant functional fermented liquid food according to the present invention largely includes a pretreatment step, a mixing step, a fermentation aging step, a filtration step, an additive mixing step, a packaging step, and a sterilization step. Below, each step is explained in detail.

a) Pre-processing steps

In the pretreatment step, plant materials including Sanghwang mushrooms, seaweed ears, sesame seeds, malt, black rice, black sesame seeds, black beans, and shiitake mushrooms are pretreated, specifically a1) washing step, a2) drying step, and a3) chopping step. are distinguished.

First, in the washing step a1), plant materials including Sanghwang mushrooms, seaweed ears, sesame seeds, malt, black rice, black sesame seeds, black beans, and shiitake mushrooms are washed with clean water. It may be more desirable for these materials to be grown in an environmentally friendly and pesticide-free manner.

The washing removes foreign substances such as dust, dirt, and insects from the plant material by spraying purified water, etc., and in the subsequent process, the quality of the hangover reliever containing the plant material that is finally manufactured by the bacteria living in the foreign material. This deterioration can be prevented.

Next, in step a2) drying, the washed vegetable material is dried naturally or using a dryer.

In the case of natural drying, for example, plant materials are spread out to a thickness of 1 to 2 cm in a well-ventilated room, placed on a shelf or net, and dried at room temperature for 12 to 30 hours, turning intermittently so that the moisture evaporates evenly. It is best to keep it in a state where it is properly oxidized.

Meanwhile, the drying time when drying under direct sunlight is preferably 0.2 to 1 hour, preferably 0.5 to 1 hour, depending on the amount of sunlight.

Additionally, when using a dryer, it may be preferable to dry for around 48 hours at a temperature of 50 to 65°C or lower. In the drying step, it may be desirable to dry the material so that the water content is 50 to 65% (w/w).

Next, the a3) cutting step is mainly performed using a shredding machine, but it is not limited to this as long as the stem or root is cut into an appropriate size, and the cutting size may preferably be about 2 to 5 cm in length.

Of course, black rice, black sesame seeds, and black beans do not need to be chopped or ground into powder, but it is better to grind malt.

b) mixing step

Then, in the mixing step, the pretreated plant material is mixed in an appropriate proportion and subjected to subsequent processing.

Alternatively, the pretreated plant materials may be individually fermented and then mixed with the filtrate. However, in the present invention, in order to perform fermentation in a simple manner, the focus is on the process of first mixing the plant materials and then fermenting them. It is explained as follows.

In the present invention, various plant materials are harmonized to further double the functionality, and plant materials are carefully selected as ingredients that exhibit complex functions such as skin beauty, diet, and hair loss prevention.

Among them, Phellinus linteus is a very rare basidiomycete perennial mushroom that does not reproduce well and grows naturally on old trees such as mountain mulberry, oak, chestnut, and oak trees that live in alpine areas.

Sanghwang mushrooms are mainly parasitic on dead trees that have grown for several decades, and are described as ‘Sang-i (桑耳)’, ‘Sangmok-i (桑木耳)’, and ‘Sangsin (桑臣)’ as an acupuncture agent (針裂蹄) in old books of Oriental medicine such as 「Bonchogangmok」 and 「Donguibogam」. ) and other names remain in the record. The shape of the Sanghwang mushroom initially resembles a lump of mud, but when fully grown, it resembles a tree stump with its tongue sticking out, so it is also called a tree stump. The tongue-like upper part may have a mud-like color, or may appear black and cracked like the epidermis of a persimmon tree. The lower part may appear like a yellow carpet, and the upper part may be black or mud-colored. When the mushroom is boiled, it appears yellow or pale yellow and is characterized by no taste or smell. The taste is mild and light, so it is easy to eat, and when eaten, it is easily digested, so it is becoming a major part of alternative medicine. The fruiting body of Sanghwang mushroom is a perennial mushroom that initially grows in the form of a lump of mud, stops growing in winter, turns yellow into mud, and grows yellow again in spring.

Seaweed ear is a separately separated ear part of seaweed, an annual seaweed belonging to the brown algae family. It contains mineral components and physiologically active components such as calcium, potassium, iron, and iodine. In particular, mucus and polysaccharides are contaminated with pesticides, etc. It is effective in adsorbing and excreting heavy metals in food. Alginic acid, an important component of brown algae cell membrane, is a copolymer of D-mannuronic acid and L-glucuronic acid and has a cholesterol excretion effect, inhibition of absorption of Cd and Sr in the body, and a colonic effect. It has been reported.

Pleuropterus multflorus is a climbing perennial plant of the dicotyledonous order Nodularidae. As the rhizome extends into the ground, thick tubers like sweet potatoes are formed here and there. In Oriental medicine, the reddish-brown tuberous root is called hasuo and is used as a tonic, tonic, and laxative. The leaves are used as herbs and the raw leaves are attached to the festering area to absorb the pus.

Malt is made by germinating and drying the mature seeds of barley (Hordeum vulgare), an annual herb belonging to the Gramineae family. It is also used as a tonic and a treatment for beriberi in Oriental medicine, and is a representative medicinal herb used as a digestive agent in Oriental medicine. When barley sprouts, malt develops an enzyme that converts the starch in the seed into sugar, giving it a sweet taste. This sweetness is used to make sikhye, taffy, and red pepper paste. Malt contains diastase, invertase, vitamin B, fat, and phospholipids.

Malt can be made using barley, wheat, and oats by soaking them in water in the usual manner, germinating them at 21±5°C for 4 to 7 days, drying, and grinding them.

Black rice is black because it contains a water-soluble pigment called anthocyanin. Black rice contains four times more anthocyanins than black beans and five times more vitamin B and mineral salts than regular rice. Black rice contains protein, fiber, minerals essential to the human body, vitamin B, vitamin C, niacin, and carotene. Usually, black rice is mixed with white rice in small amounts and eaten as rice or used as alcohol, sikhye, noodles, etc. It is used in cookies and rice cakes.

Black sesame ( Sesamum indicum) is also called black sesame seed and is used for cooking oil and medicinal purposes. The protein that black sesame seeds contain in large quantities is known to be a raw material for keratin, the main component of hair. Therefore, black sesame seeds nourish the scalp, preventing hair from becoming thin or falling out, giving it elasticity and shine, and preventing hair loss. Black sesame seeds are also rich in lecithin, a raw material for acetylcholine, a neurotransmitter that acts as a liaison to the brain, helping brain development. Black sesame seeds are also rich in vitamin B, which has the function of activating liver metabolism, relieving eye fatigue and being very good for frequent redness. Black sesame seeds also contain more vitamin E than other grains and are rich in fiber and calcium, making them effective in preventing skin aging and treating constipation. In addition, if lecithin is lacking, skin resistance decreases and aging is accelerated. Fat metabolism is disrupted, causing acne, and aging such as spots, freckles, and wrinkles is accelerated. Black sesame seeds are excellent for preventing skin aging and for skin beauty. In addition, black sesame seeds contain a balanced amount of calcium and phosphorus, which promote blood circulation and strengthen bones, so they are good for preventing osteoporosis in postmenopausal women, and are known to be effective in treating anemia due to their high iron content.

Black beans (black bean) have been known as medicinal beans called odu (烏頭) in Oriental medicine since ancient times and are effective in relieving weak constitution, lethargy, anxiety, preventing beriberi, drug addiction, food poisoning, etc. According to Donguibogam, the seed coat of black beans nourishes the blood, communicates wind, improves vision, clears the brain, and is effective in treating headaches. In addition, black soybeans contain a lot of antioxidant substances called anthocyanins, so they are one of the food materials with very high utility value, containing many bioactive ingredients with disease prevention and treatment functions other than nutritional functions.

Shiitake mushrooms ( Lentinus edodes ) belong to the Basidiomycete family Oysteraceae, a family of fungi that live on broad-leaved trees such as oak trees, and are widely used in Korea for edible and medicinal purposes due to their flavoring properties and medicinal effects. Shiitake mushroom extract is an ingredient registered as a health functional food notification type raw material according to the Ministry of Food and Drug Safety.

In the mixing step b), the mixing ratio of the vegetable ingredients listed above is, based on weight, 10 to 30 parts by weight of Sanghwang mushroom, 10 to 30 parts by weight of seaweed, 20 to 40 parts by weight of seaweed, 5 to 20 parts by weight of malt, and 5 to 5 parts by weight of black rice. It is preferable to use a ratio of ~20 parts by weight, 5-20 parts by weight of black sesame seeds, 5-20 parts by weight of black beans, and 5-10 parts by weight of shiitake mushrooms.

If it is outside the above range, there is a risk that the functionality may not reach the desired level and the taste and aroma may not be balanced and harmonious in relation to the product's palatability.

c) Fermentation and maturation stage

This is a step of adding sugar to the mixed vegetable ingredients and then fermenting and maturing them at room temperature for 80 to 120 days. Fermentation involves placing the mixture in a container at room temperature, for example, 15 to 35 degrees Celsius for 80 to 120 days and sealing it. It may be desirable to remove the characteristic odor of plant materials and activate enzymes to maximize functionality by maintaining the process.

It is recommended that the amount of sugar added be 40 to 120 parts by weight based on 100 parts by weight of the total weight of vegetable ingredients.

d) filtration step

After going through the fermentation and maturation process, the filtration step can be performed, for example, by filtering out solid foreign substances and particles using a filtration membrane, paper filter paper, hemp, non-woven fabric, or cotton, or by using ultrafiltration, cryofiltration, centrifugation, etc. You can. Additionally, filtration may be performed by first filtration using gauze and then secondary filtration using Whatman paper.

e) Food additive mixing step

In the mixing step, a food additive is mixed with the filtrate of plant material, and the mixing ratio of the filtrate of plant material and the food additive may be preferably 5 to 20:1 based on weight.

It is preferable to use one or more food additives selected from the group consisting of licorice extract, jujube extract, goji berry extract, cypress extract, Cassia chinensis extract, and corn silk extract. Such food additives are in harmony with the active ingredients to provide a savory taste and It has the characteristic of doubling the scent.

Meanwhile, food additives include concentrated apple juice, dogwood fruit concentrate, honey, fermented soybean extract of ungerminated germ, mugwort extract, bamboo leaf extract, thistle extract, rice bran extract, rowan extract, carbohydrates, taurine, betacyclodextrin, citric acid, Trisodium citrate, enzyme-treated stevia, aloe vera gel powder, pectin, vitamin B1 nitrate, vitamin B1 hydrochloride, vitamin B2, vitamin B6, vitamin C, vitamin E, sodium bicarbonate, glycine, inositol, niacin, nicotinic acid amide, thiamine nitrate, One or more selected from the group consisting of sodium riboflavin forstate, pyridoxine hydrochloride, caffeine anhydride, aspartic acid, manufactured salt, high-fructose maltitol syrup, and flavoring agents may be preferably used.

Various extracts used as food additives as described above can be extracted and used in a conventional manner.

g) Packaging stage

The fermented food obtained in the above step is filled and packaged according to certain unit specifications. Next, the product is inspected for appearance, foreign substances, moisture, bacterial count, E. coli, etc. in accordance with the standards and specifications, and only those that comply are shipped.

h) Sterilization step

As a step to sterilize packaged fermented food, various sterilization methods can be selected depending on the formulation and packaging type. However, in the case of typical pouches, it may be desirable to perform a second retort sterilization or steam sterilization treatment after UV sterilization. there is.

The ultraviolet sterilization and steam sterilization processes can be performed by conventional methods. In particular, the steam sterilization process is preferably performed at 121°C and 1.5 atm for around 20 minutes, and these conditions can be slightly modified as needed. It may be more desirable.

Since the antioxidant functional fermented liquid food according to the present invention contains natural fermentation broth rather than chemical synthesis, it has no irritation or toxicity and is excellent in stability, antioxidant efficacy, diet or It can also be used as a functional health food for the purpose of relieving fatigue and preventing hair loss.

Meanwhile, depending on the design conditions, in the pretreatment step a) as above, among the pretreated vegetable materials, malt, black rice, black sesame seeds, and black beans are obtained by grinding them with a grinder to obtain powder, or obtaining them as powder and then grinding them to obtain fine powder. Let's do it.

In addition, in the mixing step of step b), Sanghwang mushrooms, seaweed ears, hawthorn and shiitake mushrooms are mixed first, and then powdered malt, black rice, black beans and black beans are mixed to form a solid mixture (sangwang mushrooms, seaweed ears, and shiitake mushrooms). Sprinkle it on a mixture of mushrooms and shiitake mushrooms and let it age at room temperature for at least 1 day.

At this time, the above ripening means auxiliary ripening, which is different from the fermentation and maturation in step c).

Afterwards, proceed from step c) described above.

Accordingly, by pulverizing it into powder, the expression of the effective function contained in each composition becomes advantageous, and by sprinkling it on other solid compositions, the efficacy is further improved, and at the same time, the effectiveness of the efficacy expression is further improved by aging. .

<Example>

Hereinafter, the present invention is explained in more detail by the following representative examples, but the present invention is not limited in any way by these examples. Each value is expressed as the mean ± standard deviation of three repeated tests.

Example 1: Preparation of vegetable fermentation broth

Vegetable materials including Sanghwang mushrooms, seaweed ears, sesame seeds, malt, black rice, black sesame seeds, black beans, and shiitake mushrooms were washed, dried, and chopped (limited to some materials) and then mixed in the ratio shown in Table 1 below. Sugar was added to the mixed vegetable ingredients at a weight ratio of 2:1, fermentation was carried out at room temperature for 100 days, filtered through hemp to obtain a solution, and food additives were added to prepare fermented liquid food. Afterwards, it was packaged in a pouch, sterilized, and stored.

Ingredient content (g) Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 situation mushroom 100 100 150 100 200 300 300 seaweed ear 300 200 100 100 150 100 - Hasoo 350 200 200 400 300 200 200 malt 50 200 50 50 50 50 150 black rice 50 100 200 50 50 100 100 black sesame seeds 50 100 100 200 50 100 50 black beans 50 50 100 50 200 100 100 Shiitake mushrooms 50 50 100 50 50 50 100 Sum 1,000 1,000 1,000 1,000 1,000 1,000 1,000 Licorice Extract 50 - - - - 50 20 Dunggule Extract - 50 20 100 - - - citric acid - - 30 - 50 - 100 honey - - 50 - 50 100 -

Test Example 1: Acute toxicity test

A toxicity test was performed on experimental animals for the fermented liquid food according to an example of the present invention, and the presence or absence of toxicity was observed. As experimental animals, 60 SD rats, male and 95 ± 3 g, aged 4 and 5 weeks and weighing 95 ± 3 g, were used and tested using the complex extract of the present invention and distilled water as a negative control. First, the rats were placed in a laboratory breeding box with a temperature of 22 ± 2°C, relative humidity of 53 ± 2%, light/dark cycle of fluorescent lighting (lights on at 09:00 - lights off at 18:00), and illumination conditions of 150-300 Lux for about 1 hour. After acclimatization over a period of about a week, only healthy animals were selected, divided into groups with the same average body weight, and administered orally at a dose of 20 ml/kg once a day for 14 days, followed by changes in general condition and symptoms of poisoning. , motility, appearance, autonomic nervous system, weight change, and presence of dead animals were checked.

According to the experimental results, there was a change of less than 5% in body weight during the experimental period, but there was no significance, and although the highest concentration of 20ml per kg was selected as the maximum amount of sample that can be administered to test animals, no dead animals were observed. Since it was impossible to calculate the lethal dose, LD ₅₀ was found to be more than 20ml/kg BW, and since no unusual general symptoms or unusual lesions were observed at autopsy, judging comprehensively, the dried lacquer bark extract powder was found to be non-toxic.

Test Example 2: Measurement of DPPH antioxidant effect

A DPPH free radical scavenging experiment was performed on the samples of Example and Comparative Example 1. DPPH (1,1-diphenyl-2-picrylhydrazyl) itself is a very stable free radical. It measures a dark purple compound that exhibits specific light absorption at 517 nm, and is an antioxidant with radical scavenging activity. Antioxidant activity can be easily measured by quantitatively decolorizing. Since this radical-induced scavenging activity shows a correlation with antioxidant activity, including lipid peroxidation inhibition activity, it is widely used in the search for antioxidants. Antioxidant activity (Electron donating abilities, EDA) of the sample was measured by modifying Blois' method. 0.5 mL of 0.2 mM DPPH (1,1-diphenyl-2-picrylhydrazyl) was added to 20 mL of each sample solution, stirred, left for 30 minutes, and then the absorbance was measured at 517 nm. The electron donation effect was expressed as the rate of decrease in absorbance of the sample solution with and without addition. The resulting free radical scavenging ability was calculated using the following equation.

Free radical scavenging activity (%) = {1-(B/A)}×100

In the formula, A: Absorbance of control wells not treated with the sample, B: Absorbance of experimental group wells treated with the sample. The results are shown in Table 2 and Figure 2.

Ex1 Ex2 Ex3 Ex4 Ex5 Ex6 Comp. Ex1 DPPH free radical-scavening activity(%)
82.16
85.23
84.76
83.25
88.36
84.35
31.21

Through the above results, it was confirmed that the samples of Examples 1 to 6 showed overall superior DPPH free radical scavenging ability compared to those of the Comparative Example.

Test Example 3: Skin irritation test

In order to determine the degree of skin irritation of the fermented liquid food according to the above example, a skin patch test was performed on 15 subjects with the composition according to Example 5. Observation was made to determine skin reaction 12 and 24 hours after applying the patch. The test results are shown in Table 3 below.

test sample 12-hour response rate (%) 24-hour response rate (%) Example 5 0 0 Comparative Example 1 0 0

The samples showed no irritation in the human skin irritation test.

Test Example 4: Skin beauty clinical trial

In order to confirm the functionality of the fermented liquid food prepared in the above example, 50 test subjects were asked to consume the fermented food according to this example at least once a day, and then skin problems, wrinkle improvement, and weight loss were observed. The items were inspected. Very good (5 points), excellent (4 points), average (3 points), no effect (2 points), very no effect (1 point), and the results are shown in Table 4 below.

Test Items Example 2 Example 4 Example 6 Comparative Example 1 Skin trouble
decrease 4.36 4.35 4.02 1.75 wrinkle improvement 4.25 4.27 4.13 1.23 weight loss 4.10 4.16 4.11 1.47

As can be seen from the results in Table 4, it was confirmed that the fermented liquid food according to the example of the present invention showed superior effects in terms of skin trouble, wrinkle improvement, and weight loss compared to the product in the comparative example.

Test Example 5: Hair loss prevention clinical trial

In order to confirm the functionality of the fermented liquid food prepared in the above example, 20 test subjects who currently have hair loss symptoms or are in the process of hair loss and who have experience using commercially available anti-hair loss soap or equivalent shampoo in the past The subjects were mixed with an equal amount of soap or detergent and used the fermented liquid food according to this example at least once a day for two months, and then tested for scalp itching and hair loss prevention effects. Very good (5 points), excellent (4 points), average (3 points), no effect (2 points), very no effect (1 point), and the results are shown in Table 4 below.

Test Items Example 1 Example 3 Example 5 Comparative Example 1 Relieve scalp itchiness 4.21 4.12 4.06 2.01 Prevent hair loss 4.36 4.03 4.12 1.36 Promote hair growth 4.05 4.16 4.16 1.24 Dandruff reduction 4.17 4.05 4.20 1.20

As can be seen from the results in Table 5 above, it was confirmed that the products according to the examples of the present invention showed superior effects in relieving scalp itchiness, preventing hair loss, and promoting hair growth compared to the products of the comparative examples. From the above results, the products according to the present invention Foods containing plant fermentation liquid are considered to be non-toxic and safe for living organisms. From the above test results, the present invention has excellent biosafety and is particularly effective in that it can provide functionality for skin care, diet, hair loss prevention, hair growth promotion, scalp itching relief, or dandruff reduction.

The present invention has been described above with reference to preferred embodiments, and the present invention is not limited to these embodiments, and through the above embodiments, those skilled in the art in the technical field to which the present invention pertains will not deviate from the gist of the present invention. It can be implemented with various changes in scope.

Claims (1)

a) A pre-treatment step of pre-treating plant materials including Sanghwang mushroom, seaweed ear, seaweed, malt, black rice, black sesame, black soybean and shiitake mushroom;
b) a mixing step of mixing the pretreated plant materials;
c) a fermentation and maturation step of adding sugar to the mixed vegetable material and then fermenting and maturing to produce a fermented and aged product;
d) a filtration step of filtering the fermented product to produce a filtrate from which solids have been removed;
e) a food additive mixing step to obtain fermented food by mixing food additives with the filtrate; and
f) Including a packaging step of packaging the fermented food in a certain unit,
The preprocessing step a) is,
a1) washing plant materials including Sanghwang mushrooms, seaweed ears, sesame seeds, malt, black rice, black sesame seeds, black beans, and shiitake mushrooms with water;
a2) drying the washed vegetable material naturally or using a dryer; and
a3) Among the dried plant materials, shredded Sanghwang mushrooms, seaweed ears, hawthorn and shiitake mushrooms are cut into pieces of 2 to 5 cm in size, and malt, black rice, black sesame seeds and black beans are pulverized and then ground to obtain powder;
In the mixing step b), based on weight, 10 to 30 parts by weight of Sanghwang mushrooms, 10 to 30 parts by weight of seaweed, 20 to 40 parts by weight of seaweed, 5 to 20 parts by weight of malt, 5 to 20 parts by weight of black rice, and 5 to 5 parts of black sesame seeds. Mix in a ratio of ~20 parts by weight, 5-20 parts by weight of black beans, and 5-10 parts by weight of shiitake mushrooms,
The fermentation and maturation step c) is performed by adding sugar to the mixed plant material at a weight ratio of 2:1 and then placing it in a container at a temperature of 15 to 35 ℃ for 80 to 120 days and maintaining it in a sealed state, thereby reducing the toxicity. There is no skin irritation, and it is effective in skin care and hair loss prevention.
In the step e) food additive mixing, the mixing ratio of the filtrate and food additive is 5 to 20:1 based on weight.