WO2019083074A1 - Food additive and natural functional food - Google Patents
Food additive and natural functional foodInfo
- Publication number
- WO2019083074A1 WO2019083074A1 PCT/KR2017/012562 KR2017012562W WO2019083074A1 WO 2019083074 A1 WO2019083074 A1 WO 2019083074A1 KR 2017012562 W KR2017012562 W KR 2017012562W WO 2019083074 A1 WO2019083074 A1 WO 2019083074A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- group
- food
- parts
- weight
- mixed
- Prior art date
Links
- 235000013373 food additive Nutrition 0.000 title claims abstract description 27
- 239000002778 food additive Substances 0.000 title claims abstract description 27
- 235000013376 functional food Nutrition 0.000 title claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 65
- 239000000284 extract Substances 0.000 claims abstract description 28
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 11
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241000894006 Bacteria Species 0.000 claims description 14
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 8
- 240000004371 Panax ginseng Species 0.000 claims description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 7
- 235000008434 ginseng Nutrition 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 241000579185 Bucerotidae Species 0.000 claims description 6
- 241000283153 Cetacea Species 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 5
- 240000008397 Ganoderma lucidum Species 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 235000013527 bean curd Nutrition 0.000 claims description 5
- 241000726768 Carpinus Species 0.000 claims description 4
- 235000010919 Copernicia prunifera Nutrition 0.000 claims description 4
- 244000180278 Copernicia prunifera Species 0.000 claims description 4
- 244000170916 Paeonia officinalis Species 0.000 claims description 4
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 4
- 241000208422 Rhododendron Species 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 244000052769 pathogen Species 0.000 claims description 4
- 230000001717 pathogenic effect Effects 0.000 claims description 4
- 241001105098 Angelica keiskei Species 0.000 claims description 3
- 241000167854 Bourreria succulenta Species 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 3
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 3
- 244000299790 Rheum rhabarbarum Species 0.000 claims description 3
- 235000009411 Rheum rhabarbarum Nutrition 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 150000001720 carbohydrates Chemical class 0.000 claims description 3
- 235000019693 cherries Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000010977 jade Substances 0.000 claims description 3
- 229940010454 licorice Drugs 0.000 claims description 3
- 241000222518 Agaricus Species 0.000 claims description 2
- 241001107116 Castanospermum australe Species 0.000 claims description 2
- 241000195649 Chlorella <Chlorellales> Species 0.000 claims description 2
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 claims description 2
- 241000233866 Fungi Species 0.000 claims description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 2
- 240000007890 Leonurus cardiaca Species 0.000 claims description 2
- 235000000802 Leonurus cardiaca ssp. villosus Nutrition 0.000 claims description 2
- 240000001307 Myosotis scorpioides Species 0.000 claims description 2
- 240000001949 Taraxacum officinale Species 0.000 claims description 2
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims description 2
- 235000021279 black bean Nutrition 0.000 claims description 2
- 235000014633 carbohydrates Nutrition 0.000 claims description 2
- 235000009569 green tea Nutrition 0.000 claims description 2
- 235000021109 kimchi Nutrition 0.000 claims description 2
- 239000008176 lyophilized powder Substances 0.000 claims description 2
- 235000002020 sage Nutrition 0.000 claims description 2
- 244000017020 Ipomoea batatas Species 0.000 claims 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims 7
- 235000007516 Chrysanthemum Nutrition 0.000 claims 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 2
- 235000008708 Morus alba Nutrition 0.000 claims 2
- 240000000249 Morus alba Species 0.000 claims 2
- 244000063299 Bacillus subtilis Species 0.000 claims 1
- 235000014469 Bacillus subtilis Nutrition 0.000 claims 1
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 235000007862 Capsicum baccatum Nutrition 0.000 claims 1
- 241000282994 Cervidae Species 0.000 claims 1
- 240000006927 Foeniculum vulgare Species 0.000 claims 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims 1
- 241000219925 Oenothera Species 0.000 claims 1
- 235000004496 Oenothera biennis Nutrition 0.000 claims 1
- 235000016311 Primula vulgaris Nutrition 0.000 claims 1
- 244000028344 Primula vulgaris Species 0.000 claims 1
- 241000235527 Rhizopus Species 0.000 claims 1
- 235000011453 Vigna umbellata Nutrition 0.000 claims 1
- 240000001417 Vigna umbellata Species 0.000 claims 1
- 210000003056 antler Anatomy 0.000 claims 1
- 239000001728 capsicum frutescens Substances 0.000 claims 1
- 239000002674 ointment Substances 0.000 claims 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract description 12
- 239000006049 herbal material Substances 0.000 abstract description 12
- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 abstract 1
- 235000017159 Crataegus pinnatifida Nutrition 0.000 abstract 1
- 241000657480 Crataegus pinnatifida Species 0.000 abstract 1
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- 235000016374 Perilla frutescens var crispa Nutrition 0.000 abstract 1
- 235000015640 Perilla frutescens var frutescens Nutrition 0.000 abstract 1
- 241000756042 Polygonatum Species 0.000 abstract 1
- 241001633680 Polygonatum odoratum Species 0.000 abstract 1
- 244000046095 Psophocarpus tetragonolobus Species 0.000 abstract 1
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 abstract 1
- 235000019057 Raphanus caudatus Nutrition 0.000 abstract 1
- 244000088415 Raphanus sativus Species 0.000 abstract 1
- 235000011380 Raphanus sativus Nutrition 0.000 abstract 1
- 241001180876 Saposhnikovia Species 0.000 abstract 1
- 241000245665 Taraxacum Species 0.000 abstract 1
- 241001106462 Ulmus Species 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 18
- 230000000694 effects Effects 0.000 description 15
- 206010012438 Dermatitis atopic Diseases 0.000 description 14
- 201000008937 atopic dermatitis Diseases 0.000 description 14
- 241000411851 herbal medicine Species 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 8
- 244000046052 Phaseolus vulgaris Species 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 208000024891 symptom Diseases 0.000 description 6
- 241000186660 Lactobacillus Species 0.000 description 5
- 208000003251 Pruritus Diseases 0.000 description 5
- 239000003814 drug Substances 0.000 description 5
- 230000007803 itching Effects 0.000 description 5
- 201000004624 Dermatitis Diseases 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 239000008213 purified water Substances 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 208000002874 Acne Vulgaris Diseases 0.000 description 3
- 206010003645 Atopy Diseases 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 206010000496 acne Diseases 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000013535 sea water Substances 0.000 description 3
- 208000012657 Atopic disease Diseases 0.000 description 2
- 235000005881 Calendula officinalis Nutrition 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 241000190633 Cordyceps Species 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 2
- 241000186610 Lactobacillus sp. Species 0.000 description 2
- 235000002789 Panax ginseng Nutrition 0.000 description 2
- 241000241413 Propolis Species 0.000 description 2
- 240000000785 Tagetes erecta Species 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 235000006533 astragalus Nutrition 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000000295 complement effect Effects 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 235000021321 essential mineral Nutrition 0.000 description 2
- 235000019985 fermented beverage Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000020710 ginseng extract Nutrition 0.000 description 2
- 229940094952 green tea extract Drugs 0.000 description 2
- 235000020688 green tea extract Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229940069445 licorice extract Drugs 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 229940069949 propolis Drugs 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000002269 spontaneous effect Effects 0.000 description 2
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 241000332371 Abutilon x hybridum Species 0.000 description 1
- 241001116389 Aloe Species 0.000 description 1
- 235000018865 Angelica gigas Nutrition 0.000 description 1
- 240000001810 Angelica gigas Species 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 235000011330 Armoracia rusticana Nutrition 0.000 description 1
- 240000003291 Armoracia rusticana Species 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 241000045403 Astragalus propinquus Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 241000132536 Cirsium Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241001454694 Clupeiformes Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 241001481760 Erethizon dorsatum Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 208000026350 Inborn Genetic disease Diseases 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- BRUQQQPBMZOVGD-XFKAJCMBSA-N Oxycodone Chemical compound O=C([C@@H]1O2)CC[C@@]3(O)[C@H]4CC5=CC=C(OC)C2=C5[C@@]13CCN4C BRUQQQPBMZOVGD-XFKAJCMBSA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 241000534017 Saururus chinensis Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 241000238371 Sepiidae Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- -1 Sucrose fatty acid ester Chemical class 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229920001284 acidic polysaccharide Polymers 0.000 description 1
- 150000004805 acidic polysaccharides Chemical class 0.000 description 1
- 208000030961 allergic reaction Diseases 0.000 description 1
- 235000011399 aloe vera Nutrition 0.000 description 1
- 235000019513 anchovy Nutrition 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000037336 dry skin Effects 0.000 description 1
- 230000002996 emotional effect Effects 0.000 description 1
- 230000037149 energy metabolism Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000003721 exogen phase Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 208000016361 genetic disease Diseases 0.000 description 1
- BAEIUCDXXHCJQG-UHFFFAOYSA-N germanium;hydrate Chemical compound O.[Ge] BAEIUCDXXHCJQG-UHFFFAOYSA-N 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000010196 hermaphroditism Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 238000010606 normalization Methods 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 229960002085 oxycodone Drugs 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 239000000955 prescription drug Substances 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- YEFOAORQXAOVJQ-RZFZLAGVSA-N schisandrol a Chemical compound C1[C@H](C)[C@@](C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-RZFZLAGVSA-N 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Classifications
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/25—Nanoparticles, nanostructures
-
- 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
-
- 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
Definitions
- the present invention relates to a food additive composed of a fermented extract of a combination of herbal ingredients including herbal composition, herbal composition, napkin, screen, and the like. And a functional food for improving inflammatory skin diseases such as atopy.
- Herbal medicines are generally used in the form of herbal medicines. It is a medicinal herb that is mixed with medicinal materials and purified water in a container and then heated to heat up the herbal medicines. Since the herbal medicines are prepared by heating the herbal medicines, the active ingredients are easily extracted and easily absorbed, the side effects are small, and the reaction is fast. However, since such medicine is prepared directly from oriental medicine or herbal medicine, prescription fee and preparation cost are very expensive, and there is a great deal of economic burden and it is difficult to popularize it.
- Extracts have been developed to solve these drawbacks.
- Exogen is a preparation made by extracting herbal medicines with a solvent such as water and concentrating all or most of the extract solution and drying it into semi-solid or solid form.
- the conventional extrusion is advantageous in that it is small in volume and easy to use.
- the X-ray system is similar to the above-mentioned tablet, it is difficult to popularize it because it is prepared by taking a Chinese medicine or Chinese medicine, etc., and since it can not remove the characteristic odor of herbal medicine ingredient, it should be taken separately from general food. Therefore, There are a lot of inconveniences.
- all of the above-mentioned agents have a preconceived notion that they are herbal medicines.
- the herb medicine can be conveniently taken in everyday life, and can be added to the general food in the same manner as a general seasoning, so that anyone can take food with the effect and function of herbal ingredients without any burden at any time It is required to develop a one-component food additive and a one-component functional food.
- atopic dermatitis is a very severe itching that occurs in people with atopic dermatitis.
- Atopic dermatitis is a genetic disorder in which the cause of the disease has not yet been clearly identified. It is known that environmental factors are involved in the onset and deterioration of the disease. In addition, it seems to occur due to the combination of dry skin, the characteristics of skin itching easily compared with normal people, infections caused by bacteria, viruses, molds, emotional factors, and environmental factors. In recent decades, the incidence has been rising, and the number of patients in Korea is increasing.
- Korean Patent Laid-Open Publication No. 2006-0058530 discloses a mixed extract of burdock, Shinhwa, thistle, urogum, and omija, which exhibits an itching relieving effect, in Korean Patent Application No. 2006-0058530, which is related to conventional oriental ingredients related to functional foods related to atopic dermatitis.
- 2007-0095588 discloses a specific herbal composition for treating atopic skin diseases and a method for producing the herb composition comprising at least one selected from the group consisting of Ganoderma lucidum, Angelica gigas, Angelica keiskei koidz., Astragalus membranaceus, Mushroom, ginger, ginseng, joppy, green tea, marigold, bellflower, black bean, and Korean Patent Publication No. 2006-0074038 discloses a composition having a preventive effect against atopic dermatitis, A mixture of marigold, aloe, and gold is disclosed.
- Korean Patent Laid-Open No. 2007-0110589 discloses a composition for preventing and improving pediatric atopic dermatitis as a composition further comprising ginseng, ginger, ginseng, or porphyry.
- a skin acne bacterium containing an acidic polysaccharide isolated from mugwort discloses a functional food for the treatment of atopic dermatitis, which comprises a celia lobule, a water extract of defoliated lobules, and salt, have.
- the object of the present invention is to provide various nutritional ingredients and effects such as yugi (or chaga mushroom, swallow bean), chaga (or shiitake mushroom), nugget (or horseradish, malt, And a method of manufacturing the one-way material food additive, which is beneficial to the human body by causing a multiplicity of herbal materials to act synergistically with each other.
- yugi or chaga mushroom, swallow bean
- chaga or shiitake mushroom
- nugget or horseradish, malt
- a method of manufacturing the one-way material food additive which is beneficial to the human body by causing a multiplicity of herbal materials to act synergistically with each other.
- Another object of the present invention is to provide functional herbal materials such as yugi (or chaga mushroom, lotus bean), chaga (or shiitake mushroom, porcupine), napalm (or hermaphrodite, malt,
- the present invention provides a herb-based food additive and a method for manufacturing the herb-based food additive so as to be able to ingest food having the efficacy and function of the herbal materials without any feeling of burden at any time by adding it to the general food in the same manner as seasoning It has its purpose.
- the present invention provides a method of producing a fermented beverage comprising a first material comprising at least one selected from the group consisting of rhizome, chaga mushroom and bean bean; A second material comprising at least one selected from the group consisting of a shaker, a shiitake mushroom and a porpoise; A third material comprising at least one selected from the group consisting of napkins, hornbills, malt, and strangers; And a fourth material containing at least one selected from the group consisting of a pathogen, a hornbeam, and an oxycodone, and a fermented extract prepared by fermenting the mixture.
- the present invention relates to a method of producing a fermented beverage comprising a first material comprising at least one selected from the group consisting of rhizome, chaga mushroom and bean bean; A second material comprising at least one selected from the group consisting of a shaker, a shiitake mushroom and a porpoise; A third material comprising at least one selected from the group consisting of napkins, hornbills, malt, and strangers; And a fourth material comprising at least one selected from the group consisting of a pathogen, a hornbeam, and an oxye seed; A second step of sterilizing the mixed material obtained in the first step; A third step of fermenting the mixed material obtained in the second step; And a fourth step of concentrating and extracting the fermented mixed material obtained in the third step.
- the present invention also provides a natural functional food comprising the food additive according to the present invention.
- the present invention provides a health food for improving or alleviating inflammatory skin diseases, including atopic diseases, containing the food additive according to the present invention as an active ingredient.
- the food additives according to the present invention in combination with herbal ingredients, the production method thereof, and the natural functional foods to which they are added have the following effects.
- the food additive is manufactured from herbal ingredients, the side effects that may occur in the human body can be minimized.
- the herbal material is manufactured by using low-molecular material, it can minimize stomach irritation and easily digestion and absorption in the stomach, thereby reducing the burden of stomach and inducing normalization of the intestinal protective environment. It is effective for inflammatory skin diseases.
- the nutritional ingredient made in the form of low molecular weight not only reduces burden on the stomach by accelerating digestion and absorption, but also helps to improve energy metabolism, thereby improving chronic fatigue.
- FIG. 1 is a photograph of an 11-year-old male adolescent before and after the administration of a food additive according to the present invention in order to confirm the symptom relief effect on atopic dermatitis.
- FIG. 2 is a photograph of a 63-year-old male patient before and after the administration of the food additive according to the present invention in order to confirm the symptom relief effect on atopic dermatitis.
- the present invention is a.
- a first material comprising at least one selected from the group consisting of carnauba, rhizome, and bean curd;
- a second material comprising at least one selected from the group consisting of a shaker, a shiitake mushroom and a porpoise;
- a third material comprising at least one selected from the group consisting of napkins, hornbills, malt, and strangers;
- a fourth material containing at least one selected from the group consisting of carbohydrates, hulls, and jade, and a fermented extract prepared by fermenting a mixture of the fermented extract and the fourth material.
- the content of the first material, the second material, the third material and the fourth material in the food additive is 30 to 50 parts by weight, 10 to 30 parts by weight, 5 to 15 parts by weight , And 0.5 to 5 parts by weight.
- the food additive may further include a fifth material comprising one or more selected from the group consisting of Ganoderma lucidum, Rhizoma, Angelica keiskei, Peony root, Seokchangpo, Soybean, Deer, Ginger, Seed and Agaricus.
- a fifth material comprising one or more selected from the group consisting of Ganoderma lucidum, Rhizoma, Angelica keiskei, Peony root, Seokchangpo, Soybean, Deer, Ginger, Seed and Agaricus.
- the content of the fifth material is preferably 0.1 to 10 parts by weight relative to 100 parts by weight of the whole mixture.
- a food additive which is selected from the group consisting of Horseshoe, Saururus chinensis, Ginseng, Hwanggi, Licorice, Bongil, (Red, white, red, blue, red, white, red, blue, red, white, red, blue, , And a sixth material including at least one selected from the group consisting of bamboo, jade bean, liquor, and copper and copper.
- the content of the sixth material is preferably 0.1 to 10 parts by weight based on 100 parts by weight of the whole mixture.
- a first material comprising at least one selected from the group consisting of carnauba, rhizome, and bean curd;
- a second material comprising at least one selected from the group consisting of a shaker, a shiitake mushroom and a porpoise;
- a third material comprising at least one selected from the group consisting of napkins, hornbills, malt, and strangers;
- a fourth material comprising at least one selected from the group consisting of a pathogen, a hornbeam, and an oxye seed;
- a third step of fermenting the mixed material obtained in the second step A third step of fermenting the mixed material obtained in the second step.
- a fourth step of concentrating and extracting the fermented mixed material obtained in the third step
- the step 1) is a step of washing, cutting and drying, and the one-side material is cleanly washed and cut to a predetermined size, for example, 5 to 10 mm to increase the extraction effect in the extraction process after fermentation .
- the step (2) is sterilization, and sterilization is performed at a predetermined temperature for a predetermined period of time.
- the sterilization temperature is set at a temperature at which most microorganisms and bacteria can be removed, for example, at a temperature range of 60 to 110 DEG C, and sterilization time is preferably sterilized for 0.5 to 2 hours, °C pasteurization, one-sided material is preferably sterilized for more than one hour at 105 °C.
- step (3) is a step of natural fermentation.
- the mixed lactic acid bacteria is a mixture of common bacterial strains which ferment a saccharide to obtain energy and produce a large amount of lactic acid.
- it may comprise at least one of lactic acid bacterium, lactic acid bacteria and bifid bacteria
- the natural fermentation is carried out under the condition that the mixed lactic acid bacteria can ferment, for example, at 37 to 42 ° C for 22 to 26 hours.
- the step (3) may be performed by mixing a yeast product, a saccharified bacterium, a licorice (Hwang Kuk-gyun), a kimchi steer (MG865), a brewer's yeast paste (brewer's yeast) and chlorella.
- step 3) may be carried out by adding a natural fermentation broth containing one or more of cherry sage, cuttlefish, semicircular bean, moon cake, dandelion or motherwort.
- step (4) is a step of obtaining an extract.
- the extraction condition is extracted for 10 to 20 hours under a condition capable of sufficiently extracting the active ingredient contained in the herbal material, for example, at 90 to 100 ° C.
- the above step 5) is a step of pulverizing, and the pulverization is carried out by drying the extract to powder.
- the drying is performed by lyophilization, and the condition is that it is dried at a temperature of -22 to -26 DEG C for 2 to 5 days desirable.
- the above steps 6) and 7) are steps of producing and mixing ionized water. Firstly, + and - electrodes are attached to the deep ocean water firstly and then separated into ionic bonds, hydrogen and oxygen. Various minerals are dissolved in the deep ocean water It is preferable to mix the ionized water with the one-way material mixture produced at the ratio of 1: 100-1000.
- the ionized water is produced by passing the ionized water through the ion exchange resin. This makes it possible to divide the herbal materials so that digestion and absorption can be performed well even in the intestine, and thus, the atopy and the like can be effectively performed.
- the present invention also provides a natural functional food comprising the food additive according to the present invention.
- the present invention provides a health food for improving or alleviating inflammatory skin diseases, including atopic diseases, containing the food additive according to the present invention as an active ingredient.
- the present inventors prepared food additives in the following manner.
- the material was washed and dried, followed by hydrothermal disinfection (mushrooms were pasteurized at 60 ° C or lower and the herbal material was sterilized at 105 ° C for 1 hour or more). Then, a mixed strain including Lacterium, Lacterium, Pterantorum and Lactobacillus species of Lactobacillus and Lactobacillus sp. Bacterium was inoculated at a natural temperature (25 to 42 ° C), followed by spontaneous fermentation for 24 hours. Then, the herbal materials and the mushrooms were mixed and then extracted and concentrated at a temperature of 60 to 99 ° C for 8 to 72 hours. Then, the extracted concentrate was lyophilized at a temperature of -22 to -26 DEG C for 2 to 5 days to be powdered. The powder was mixed with the steamed dried grain powder and the dried fruit powder and packed.
- the present inventors prepared drinking water using food additives in the following manner.
- rice can be used as ordinary rice, but it is preferable to use Jinjiang rice. According to Donguibogam, it can be squeezed in the form of rice, porridge or mise, and it is known to converge on the bowels and harmonize the above.
- the purified water may be ordinary tap water or purified water, but it is preferable to use deep sea water. Deep sea water can supply the four essential minerals contained in it to the human body, thus reducing allergic reactions and itching in the body.
- the material was washed and dried, followed by hydrothermal disinfection (mushrooms were pasteurized at 60 ° C or lower and the herbal material was sterilized at 105 ° C for 1 hour or more). Then, a mixed strain including Lacterium, Lacterium, Pterantorum and Lactobacillus species of Lactobacillus and Lactobacillus sp. Bacterium was inoculated at a natural temperature (25 to 42 ° C), followed by spontaneous fermentation for 24 hours. Then, the herbal materials and the mushrooms were mixed and then extracted and concentrated at a temperature of 60 to 99 ° C for 8 to 72 hours.
- the extracted concentrate was lyophilized at a temperature of -22 to -26 DEG C for 2 to 5 days to be powdered.
- the electrodes of + and - are applied to the deep ocean water, and the ionic bonds, ie, hydrogen and oxygen, are separated.
- various minerals are dissolved and the anions are separated into cations, To produce ionized water.
- the ionized water produced in the third order was mixed with the mixture of the herbal materials produced at the ratio of 1: 100-1000 and packed.
- the present inventors conducted an examination of an 11-year old adolescent (male) and a 63-year- After taking one cup per day (300 ml) for 4 months and 2 months, the progress was observed before and after the administration.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention relates to a food additive formed by combining herbal materials, and a natural functional food comprising same, and more specifically, to a food additive and a natural functional food comprising same, the food additive comprising a fermented extract produced by fermenting, and then extracting a mixture of: a first material including at least one selected from the group consisting of elm tree root bark, chaga mushroom and hyacinth bean; a second material including at least one selected from the group consisting of beefsteak plant, shiitake mushroom and Taraxacum spp.; a third material including at least one selected from the group consisting of Raphanus sativus L., Crataegus pinnatifida Bge., malt and Arctii fructus; and a fourth material including at least one selected from the group consisting of Saposhnikovia divaricate, Polygonatum spp. and Polygonatum odoratum.
Description
본 발명은 한방소재가 조합된 식품 첨가물 및 이를 포함하는 천연 기능성 식품에 관한 것으로서, 보다 상세하게는 유근피, 차조기, 나복자, 병풍 등을 포함하는 한방소재 조합의 발효 추출물로 구성된 식품 첨가물 및 이를 포함하는 아토피 등의 염증성 피부 질환 개선을 위한 기능성 식품에 관한 것이다.More particularly, the present invention relates to a food additive composed of a fermented extract of a combination of herbal ingredients including herbal composition, herbal composition, napkin, screen, and the like. And a functional food for improving inflammatory skin diseases such as atopy.
한약재는 일반적으로 탕제의 형태로 이용된다. 탕제는 보통 용기에 약재와 정제수를 혼합하여 넣은 후 가열하여 한약재가 우러난 약물을 일컫는다. 이러한 탕제는 한약재를 가열처리하여 조제되므로 유효성분의 추출이 용이할 뿐만 아니라 흡수되기 쉽고, 부작용이 적으며, 반응이 빠르다. 그러나 이러한 탕제는 한의사나 한약사로부터 직접 처방을 받아 조제하고 있으므로, 처방비 및 조제비 등이 상당히 고가여서 경제적인 부담이 커 대중화하기엔 많은 어려움이 있다.Herbal medicines are generally used in the form of herbal medicines. It is a medicinal herb that is mixed with medicinal materials and purified water in a container and then heated to heat up the herbal medicines. Since the herbal medicines are prepared by heating the herbal medicines, the active ingredients are easily extracted and easily absorbed, the side effects are small, and the reaction is fast. However, since such medicine is prepared directly from oriental medicine or herbal medicine, prescription fee and preparation cost are very expensive, and there is a great deal of economic burden and it is difficult to popularize it.
이와 같은 단점을 해결하기 위해서는 추출물(extracts)을 이용한 엑스제가 개발되었다. 엑스제란 한약재를 물 등의 용매로 추출하고 추출액을 전부 또는 대부분 농축, 건조하여 반고체 또는 고체형으로 만든 제제를 말한다. 그러나 종래의 엑스제는 부피가 작고, 사용하기 편리한 장점이 있다. 그러나 이런 엑스제도 상기 탕제와 마찬가지로 한의사나 한약사 등의 받아 조제하고 있으므로 이를 대중화하기엔 어려움이 있고, 한약재 성분 특유의 냄새를 제거할 수 없어 일반식품과는 별도로 복용하여야 하므로 일상생활에서 정기적으로 이를 섭취하기에는 많은 불편함이 있다. 또한, 상기 엑스제는 모두 한약재라는 선입견이 강해 복용하는 사람에 따라 특히 어린이들이나 비위가 약한 사람에게는 복용, 섭취에 상당한 거부감을 느끼게 되는 문제점이 있다.Extracts have been developed to solve these drawbacks. Exogen is a preparation made by extracting herbal medicines with a solvent such as water and concentrating all or most of the extract solution and drying it into semi-solid or solid form. However, the conventional extrusion is advantageous in that it is small in volume and easy to use. However, since the X-ray system is similar to the above-mentioned tablet, it is difficult to popularize it because it is prepared by taking a Chinese medicine or Chinese medicine, etc., and since it can not remove the characteristic odor of herbal medicine ingredient, it should be taken separately from general food. Therefore, There are a lot of inconveniences. In addition, all of the above-mentioned agents have a preconceived notion that they are herbal medicines.
이에, 한약재를 일상생활에서도 편리하게 복용가능하고, 일반 조미료와 같은 방법으로 일반식품에 첨가하여 복용하게 함으로써, 누구든지 어느 때나 부담감을 느끼지 않고 한방소재의 효능과 기능을 갖는 음식물을 섭취할 수 있게 하기 위한 한방소재 식품첨가제 및 한방소재 기능성 식품을 개발하는 것이 요구된다.Accordingly, the herb medicine can be conveniently taken in everyday life, and can be added to the general food in the same manner as a general seasoning, so that anyone can take food with the effect and function of herbal ingredients without any burden at any time It is required to develop a one-component food additive and a one-component functional food.
한편, 아토피 피부염(atopic dermatitis)이란 아토피성 체질인 사람에게 일어나는 가려움이 매우 심한 습진이다. 아토피 피부염은 유발원인이 아직까지 확실하게 규명되지 못한 유전적 질환으로서, 그 발증과 악화에는 환경인자가 크게 관여하고 있는 것으로 알려져 있다. 그 외에 건조한 피부, 정상인에 비해 쉽게 피부 가려움증을 느끼는 특성, 세균·바이러스·곰팡이 등에 의한 감염, 정서적 요인, 환경적 요인 등이 서로 복합적으로 작용하여 일어나는 것으로 보인다. 최근 수십년 동안 발병률이 상승하고 있으며, 우리나라 또한 그 환자수가 크게 늘고 있는 현실이다.On the other hand, atopic dermatitis (atopic dermatitis) is a very severe itching that occurs in people with atopic dermatitis. Atopic dermatitis is a genetic disorder in which the cause of the disease has not yet been clearly identified. It is known that environmental factors are involved in the onset and deterioration of the disease. In addition, it seems to occur due to the combination of dry skin, the characteristics of skin itching easily compared with normal people, infections caused by bacteria, viruses, molds, emotional factors, and environmental factors. In recent decades, the incidence has been rising, and the number of patients in Korea is increasing.
종래의 아토피성 피부염 관련 기능성 식품 등에 관련된 한방소재 관련 기술로는, 한국특허공개 제2006-0058530호에 가려움증 완화 효과를 나타내는 우엉, 신이화, 엉겅퀴, 울금, 오미자의 혼합 추출물이 기재되어 있고, 한국특허공개 제2007-0095588호에 아토피성 피부질환 치료용 특수 한방 조성물 및 그 제조공법에 관한 금은화를 포함하는 어성초, 당귀, 약쑥, 천궁, 신선초, 홰나무, 솔싹, 박하, 녹두, 살구씨, 송진, 상황버섯, 생강, 현삼, 조피, 녹차, 금잔화, 도라지, 검은콩의 조성물이 기재되어 있고, 한국특허공개 제2006-0074038호에 아토피성 피부염의 예방효과를 가지는 조성물에 금은화, 당귀, 부평초, 우슬, 금잔화, 알로에, 황금의 혼합추출물이 기재되어 있고, 한국특허공개 제2006-0092373호에 화분, 백강잠, 동충하초, 사상자를 주성분으로 하고, 선택적 성분으로서 금은화, 질려, 사삼, 또는 포공영을 더욱 포함하는 조성물로서 소아 아토피 피부염의 예방 및 개선작용이 기재되어 있고, 한국특허공개 제2007-0110589호에는 쑥에서 분리된 산성 다당류를 함유하는 피부여드름 간균과 아토피 황색 포도상 구균의 인체 세포결합 저해용 조성물의 적용이 기재되어 있고, 한국 특허공개 제2001-0003116호에는 청자소엽과 적자소엽의 물 추출액과 소금을 포함하는 아토피성 피부염 치료용 기능성 식품이 기재되어 있다.Korean Patent Laid-Open Publication No. 2006-0058530 discloses a mixed extract of burdock, Shinhwa, thistle, urogum, and omija, which exhibits an itching relieving effect, in Korean Patent Application No. 2006-0058530, which is related to conventional oriental ingredients related to functional foods related to atopic dermatitis. Japanese Patent Application Laid-Open No. 2007-0095588 discloses a specific herbal composition for treating atopic skin diseases and a method for producing the herb composition comprising at least one selected from the group consisting of Ganoderma lucidum, Angelica gigas, Angelica keiskei koidz., Astragalus membranaceus, Mushroom, ginger, ginseng, joppy, green tea, marigold, bellflower, black bean, and Korean Patent Publication No. 2006-0074038 discloses a composition having a preventive effect against atopic dermatitis, A mixture of marigold, aloe, and gold is disclosed. In Korean Patent Laid-Open Publication No. 2006-0092373, pollen, white mackerel, caterpillar fungus, and casualties are the main components, Korean Patent Laid-Open No. 2007-0110589 discloses a composition for preventing and improving pediatric atopic dermatitis as a composition further comprising ginseng, ginger, ginseng, or porphyry. In Korean Patent Publication No. 2007-0110589, a skin acne bacterium containing an acidic polysaccharide isolated from mugwort Korean Patent Laid-Open Publication No. 2001-0003116 discloses a functional food for the treatment of atopic dermatitis, which comprises a celia lobule, a water extract of defoliated lobules, and salt, have.
상기 한방소재들은 그 효과가 단시간 내에 나타나 효과가 미미하여 사용하기 부적절하였다. 또한, 기존의 의학적 처방제인 스테로이드제에는 여러 가지 부작용도 나타나고 있으므로, 이러한 문제를 해소시키기 위해서는 아토피 피부염 증상을 줄이면서 부작용 없이 안심하고 사용할 수 있는 새로운 한방소재 조성물 개발이 절실히 요구되는 있는 실정이다.The above-mentioned one-way materials were inadequate to use because their effects appeared in a short time and their effect was negligible. In addition, since steroid drugs, which are conventional medical prescription drugs, exhibit various side effects, there is a desperate need to develop a new herbal composition which can reduce the symptoms of atopic dermatitis and reliably use without any side effects.
본 발명의 목적은 유근피(또는 차가버섯, 제비콩), 차조기(또는 표고버섯, 포공영), 나복자(또는 산사, 맥아, 우방자) 및 병풍(또는 황정, 옥죽) 등의 여러 가지 다른 영양성분과 효과를 갖는 다수의 한방재료를 혼합하여 발효 추출함으로써 다수의 한방재료가 서로 상승작용을 일으켜 인체에 유익한 한방소재 식품첨가제 및 이의 제조방법을 제공하는데 그 목적이 있다.The object of the present invention is to provide various nutritional ingredients and effects such as yugi (or chaga mushroom, swallow bean), chaga (or shiitake mushroom), nugget (or horseradish, malt, And a method of manufacturing the one-way material food additive, which is beneficial to the human body by causing a multiplicity of herbal materials to act synergistically with each other.
본 발명의 또다른 목적은 유근피(또는 차가버섯, 제비콩), 차조기(또는 표고버섯, 포공영), 나복자(또는 산사, 맥아, 우방자) 및 병풍(또는 황정, 옥죽) 등의 기능성 한방소재들을 일반 조미료와 같은 방법으로 일반식품에 첨가하여 복용하게 함으로써, 누구든지 어느 때나 부담감을 느끼지 않고 상기 한방소재들의 효능과 기능을 갖는 음식물을 섭취할 수 있게 하기 위한 한방소재 식품첨가제 및 이의 제조방법을 제공하는데 그 목적이 있다.Another object of the present invention is to provide functional herbal materials such as yugi (or chaga mushroom, lotus bean), chaga (or shiitake mushroom, porcupine), napalm (or hermaphrodite, malt, The present invention provides a herb-based food additive and a method for manufacturing the herb-based food additive so as to be able to ingest food having the efficacy and function of the herbal materials without any feeling of burden at any time by adding it to the general food in the same manner as seasoning It has its purpose.
상기 목적을 달성하기 위하여, 본 발명은 유근피, 차가버섯 및 제비콩으로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제1 소재; 차조기, 표고버섯 및 포공영으로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제2 소재; 나복자, 산사, 맥아 및 우방자로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제3 소재; 및, 병품, 황정 및 옥죽으로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제4 소재;의 혼합물을 발효 후 추출하여 제조되는 발효 추출물을 포함하는 식품 첨가물을 제공한다.In order to accomplish the above object, the present invention provides a method of producing a fermented beverage comprising a first material comprising at least one selected from the group consisting of rhizome, chaga mushroom and bean bean; A second material comprising at least one selected from the group consisting of a shaker, a shiitake mushroom and a porpoise; A third material comprising at least one selected from the group consisting of napkins, hornbills, malt, and strangers; And a fourth material containing at least one selected from the group consisting of a pathogen, a hornbeam, and an oxycodone, and a fermented extract prepared by fermenting the mixture.
또한, 본 발명은 유근피, 차가버섯 및 제비콩으로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제1 소재; 차조기, 표고버섯 및 포공영으로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제2 소재; 나복자, 산사, 맥아 및 우방자로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제3 소재; 및, 병품, 황정 및 옥죽으로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제4 소재;를 세척, 절단 및 건조하는 제1 단계; 상기 제1 단계에서 얻어진 혼합소재를 살균하는 제2 단계; 상기 제2 단계에서 얻어진 혼합소재를 발효하는 제3 단계; 및, 상기 제3 단계에서 얻어진 발효 처리된 혼합소재를 농축 추출하는 제4 단계;를 포함하는 식품 첨가물의 제조방법을 제공한다.Also, the present invention relates to a method of producing a fermented beverage comprising a first material comprising at least one selected from the group consisting of rhizome, chaga mushroom and bean bean; A second material comprising at least one selected from the group consisting of a shaker, a shiitake mushroom and a porpoise; A third material comprising at least one selected from the group consisting of napkins, hornbills, malt, and strangers; And a fourth material comprising at least one selected from the group consisting of a pathogen, a hornbeam, and an oxye seed; A second step of sterilizing the mixed material obtained in the first step; A third step of fermenting the mixed material obtained in the second step; And a fourth step of concentrating and extracting the fermented mixed material obtained in the third step.
또한, 본 발명은 상기 본 발명에 따른 식품 첨가물을 포함하는 천연 기능성 식품을 제공한다.The present invention also provides a natural functional food comprising the food additive according to the present invention.
아울러, 본 발명은 상기 본 발명에 따른 식품 첨가물을 유효성분으로 함유하는 아토피를 포함한 염증성 피부질환 개선 또는 완화용 건강식품을 제공한다.In addition, the present invention provides a health food for improving or alleviating inflammatory skin diseases, including atopic diseases, containing the food additive according to the present invention as an active ingredient.
본 발명에 따른 한방소재가 조합된 식품 첨가제, 그 제조 방법과 이를 첨가한 천연 기능성 식품은 다음과 같은 효과가 있다.The food additives according to the present invention in combination with herbal ingredients, the production method thereof, and the natural functional foods to which they are added have the following effects.
(1) 한방 소재로 식품 첨가제를 제조하므로, 인체 안에서 생길 수 있는 부작용을 최소화할 수 있다.(1) Since the food additive is manufactured from herbal ingredients, the side effects that may occur in the human body can be minimized.
(2) 한방 소재를 저분자로 제조하여 사용하므로, 위장의 자극을 최소화할 수있을 뿐만 아니라 위장에서 쉽게 소화 흡수가 이루어지게 하여 위장의 부담을 줄이면서 장막 보호화 장내 환경의 정상화를 유도하여 아토피 등 염증성 피부질환에 유효하게 작용한다.(2) Since the herbal material is manufactured by using low-molecular material, it can minimize stomach irritation and easily digestion and absorption in the stomach, thereby reducing the burden of stomach and inducing normalization of the intestinal protective environment. It is effective for inflammatory skin diseases.
(3) 한방 소재로 식품 첨가제를 제조할 때나 식품을 제조할 때 해양 심층수를 사용하므로, 해양 심층수에 함유된 4대 필수미네랄을 인체에 함께 공급할 수 있어 인체에서의 알레르기 반응과 가려움 유발을 줄일 수 있다.(3) It is possible to supply the four essential minerals contained in deep seawater to the human body, so that allergic reaction and itching induction in the human body can be reduced. have.
(4) 또한, 이처럼 저분자 형태로 이루어진 영양성분은 소화 흡수를 빠르게 하여 위장에 부담을 줄일 뿐 아니라 에너지 대사에 도움을 주어 만성 피로를 개선하는데 유효하다.(4) In addition, the nutritional ingredient made in the form of low molecular weight not only reduces burden on the stomach by accelerating digestion and absorption, but also helps to improve energy metabolism, thereby improving chronic fatigue.
도 1은 본 발명의 따른 식품첨가물의 아토피 피부염에 대한 증상 완화 효과를 확인하기 위해, 11세 남자 청소년을 대상으로 한 복용 전후 임상시험 사진이다.FIG. 1 is a photograph of an 11-year-old male adolescent before and after the administration of a food additive according to the present invention in order to confirm the symptom relief effect on atopic dermatitis.
도 2는 본 발명의 따른 식품첨가물의 아토피 피부염에 대한 증상 완화 효과를 확인하기 위해, 63세 남자 노인을 대상으로 한 복용 전후 임상시험 사진이다.FIG. 2 is a photograph of a 63-year-old male patient before and after the administration of the food additive according to the present invention in order to confirm the symptom relief effect on atopic dermatitis.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 안 되며, 발명자는 그 자신의 발명을 최고의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 따라 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.The terms and words used in the present specification and claims should not be construed as limited to ordinary or preliminary meaning and the inventor can define the concept of a term appropriately to describe its own invention in the best way Should be construed in accordance with the meaning and concept consistent with the technical idea of the present invention.
따라서 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이고 본 발명의 기술적 사상을 모두 대변하는 것은 아니므로, 본 출원 시점에서 이들을 대체할 수 있는 다양한 균등물과 변형례가 있을 수 있음을 이해하여야 한다.Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Thus, various equivalents And variations may be present.
본 발명은 The present invention
유근피, 차가버섯 및 제비콩으로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제1 소재; A first material comprising at least one selected from the group consisting of carnauba, rhizome, and bean curd;
차조기, 표고버섯 및 포공영으로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제2 소재; A second material comprising at least one selected from the group consisting of a shaker, a shiitake mushroom and a porpoise;
나복자, 산사, 맥아 및 우방자로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제3 소재; 및, A third material comprising at least one selected from the group consisting of napkins, hornbills, malt, and strangers; And
병품, 황정 및 옥죽으로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제4 소재;의 혼합물을 발효 후 추출하여 제조되는 발효 추출물을 포함하는 식품 첨가물을 제공한다.And a fourth material containing at least one selected from the group consisting of carbohydrates, hulls, and jade, and a fermented extract prepared by fermenting a mixture of the fermented extract and the fourth material.
상기 식품 첨가물에 있어서, 상기 제1 소재, 제2 소재, 제3 소재 및 제4 소재의 함량은 각각 전체 혼합물 100 중량부 대비, 30 내지 50 중량부, 10 내지 30 중량부, 5 내지 15 중량부, 및 0.5 내지 5 중량부인 것이 바람직하다.The content of the first material, the second material, the third material and the fourth material in the food additive is 30 to 50 parts by weight, 10 to 30 parts by weight, 5 to 15 parts by weight , And 0.5 to 5 parts by weight.
상기 식품 첨가물에 있어서, 영지버섯, 지황, 당귀, 작약, 석창포, 소합향, 녹용, 생강, 계지 및 아가리쿠스로 구성된 군으로부터 선택된 하나 또는 둘 이상을 포함하는 제5 소재를 더 포함할 수 있다. 이때, 상기 제5 소재의 함량은 전체 혼합물 100 중량부 대비, 0.1 내지 10 중량부인 것이 바람직하다.The food additive may further include a fifth material comprising one or more selected from the group consisting of Ganoderma lucidum, Rhizoma, Angelica keiskei, Peony root, Seokchangpo, Soybean, Deer, Ginger, Seed and Agaricus. At this time, the content of the fifth material is preferably 0.1 to 10 parts by weight relative to 100 parts by weight of the whole mixture.
상기 식품 첨가물에 있어서, 어성초, 삼백초, 인삼, 황기, 감초, 봉밀, 창이자, 용안육, 신국, 곡아, 상엽, 국화, 갈근, 근대, 대황, 차가버섯, 자소엽, 백지, 녹차, 동충하초, 차조기, 사상자, 토사자, 호도인, 합개, 황금, 대황, 대두황권, 백합, 맥문동, 구기자, 상심자 ,흑지마, 육계, 호초, 소회향, 향유, 감초, 진창미, 율무(의이인), 팥(적소두), 복령, 옥미수, 택사 및 동과피로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제6 소재를 더 포함할 수 있다. 이때, 상기 제6 소재의 함량은 전체 혼합물 100 중량부 대비, 0.1 내지 10 중량부인 것이 바람직하다.In the above-mentioned food additives, it is preferable to use a food additive which is selected from the group consisting of Horseshoe, Saururus chinensis, Ginseng, Hwanggi, Licorice, Bongil, (Red, white, red, blue, red, white, red, blue, red, white, red, blue, , And a sixth material including at least one selected from the group consisting of bamboo, jade bean, liquor, and copper and copper. At this time, the content of the sixth material is preferably 0.1 to 10 parts by weight based on 100 parts by weight of the whole mixture.
또한, 본 발명은In addition,
유근피, 차가버섯 및 제비콩으로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제1 소재; 차조기, 표고버섯 및 포공영으로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제2 소재; 나복자, 산사, 맥아 및 우방자로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제3 소재; 및, 병품, 황정 및 옥죽으로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제4 소재;를 세척, 절단 및 건조하는 제1 단계;A first material comprising at least one selected from the group consisting of carnauba, rhizome, and bean curd; A second material comprising at least one selected from the group consisting of a shaker, a shiitake mushroom and a porpoise; A third material comprising at least one selected from the group consisting of napkins, hornbills, malt, and strangers; And a fourth material comprising at least one selected from the group consisting of a pathogen, a hornbeam, and an oxye seed;
상기 제1 단계에서 얻어진 혼합소재를 살균하는 제2 단계;A second step of sterilizing the mixed material obtained in the first step;
상기 제2 단계에서 얻어진 혼합소재를 발효하는 제3 단계; 및A third step of fermenting the mixed material obtained in the second step; And
상기 제3 단계에서 얻어진 발효 처리된 혼합소재를 농축 추출하는 제4 단계;A fourth step of concentrating and extracting the fermented mixed material obtained in the third step;
를 포함하는 식품 첨가물의 제조방법을 제공한다.And a method for preparing the food additive.
상기 제조방법에 있어서, 상기 단계 1)는 세척, 절단 및 건조하는 단계로서, 한방소재를 깨끗하게 씻어서 미리 정한 크기, 예를 들어서 5 ~ 10 ㎜로 잘라서 후술할 발효 후 추출 과정에서 추출 효과를 높일 수 있게 하는 것이 바람직하다.In the above-mentioned manufacturing method, the step 1) is a step of washing, cutting and drying, and the one-side material is cleanly washed and cut to a predetermined size, for example, 5 to 10 mm to increase the extraction effect in the extraction process after fermentation .
상기 제조방법에 있어서, 상기 단계 2)는 살균하는 단계로서, 미리 정한 온도에서 미리 정한 시간 동안 살균 소독한다. 이때, 살균 온도는 대부분의 미생물과 세균을 제거할 수 있는 온도 예를 들어서 60 ~ 110℃ 온도 범위에서 이루어지게 하고, 이때의 살균 시간은 0.5 ~ 2시간 동안 살균하는 것이 바람직하고, 버섯류는 저온 60℃ 이하 저온살균, 한방소재는 105℃ 1시간 이상 살균하는 것이 바람직하다.In the above production method, the step (2) is sterilization, and sterilization is performed at a predetermined temperature for a predetermined period of time. At this time, the sterilization temperature is set at a temperature at which most microorganisms and bacteria can be removed, for example, at a temperature range of 60 to 110 DEG C, and sterilization time is preferably sterilized for 0.5 to 2 hours, ℃ pasteurization, one-sided material is preferably sterilized for more than one hour at 105 ℃.
상기 제조방법에 있어서, 상기 단계 3)은 자연발효하는 단계이다. 이때, 발효를 위해 살균 소독한 천연 소재에 혼합 유산균주를 접종한다. 여기서, 혼합 유산균주는 당류를 발효하여 에너지를 획득하고 다량의 락트산을 생성하는 통상의 세균주를 혼합한 것으로, 예를 들어서 유산간균, 유산구균, 및 비피더스균 중에서 적어도 하나 이상을 포함하게 구성할 수 있으며, 특히 락토바실러스 속의 루테리 및 플란타럼, 비피도박테리움 속의 락티스 및 인판티스를 포함한 12종의 혼합균주를 발효 접종균으로 사용하는 것이 바람직하다. 이때, 자연 발효는 혼합 유산균주가 발효할 수 있는 조건, 예를 들어서 37 ~ 42℃ 온도에서 22 ~ 26시간 동안 자연 발효하게 한다.In the above production method, step (3) is a step of natural fermentation. At this time, mixed lactic acid bacteria are inoculated into a natural material sterilized for fermentation. Herein, the mixed lactic acid bacteria is a mixture of common bacterial strains which ferment a saccharide to obtain energy and produce a large amount of lactic acid. For example, it may comprise at least one of lactic acid bacterium, lactic acid bacteria and bifid bacteria In particular, it is preferable to use 12 kinds of mixed strains including Lacterium and Plutarum in Lactobacillus genus, Lactis and Phosphatus in Bifidobacterium as fermentation inoculum. At this time, the natural fermentation is carried out under the condition that the mixed lactic acid bacteria can ferment, for example, at 37 to 42 ° C for 22 to 26 hours.
상기 단계 3)은 혼합 유산균주에 효모 건조물, 당화균(고초균), 라이조(황국균), 김치스티터(MG865), 브루어스 이스트파우터(맥주효모) 및 클로렐라균를 혼합하여 사용될 수 있다.The step (3) may be performed by mixing a yeast product, a saccharified bacterium, a licorice (Hwang Kuk-gyun), a kimchi steer (MG865), a brewer's yeast paste (brewer's yeast) and chlorella.
또한, 상기 단계 3)은 체리세이지, 감국, 원추리, 달맞이, 민들레 또는 익모초 중 어느 하나 이상을 포함하는 자연발효액을 첨가하여 발효시킬 수 있다.In addition, the step 3) may be carried out by adding a natural fermentation broth containing one or more of cherry sage, cuttlefish, semicircular bean, moon cake, dandelion or motherwort.
상기 제조방법에 있어서, 상기 단계 4)는 추출물을 얻는 단계이다. 이때, 추출 조건은 한방소재에 함유된 유효 성분을 충분히 추출할 수 있는 조건, 예를 들어서 90 ~ 100℃ 온도로 10 ~ 20시간 동안 추출하는 것이 바람직하다.In the above production method, step (4) is a step of obtaining an extract. At this time, it is preferable that the extraction condition is extracted for 10 to 20 hours under a condition capable of sufficiently extracting the active ingredient contained in the herbal material, for example, at 90 to 100 ° C.
상기 제조방법에 있어서, 상기 제4 단계에서 얻어진 농축 추출물을 동결건조하여 분말을 얻는 제5 단계;A fifth step of lyophilizing the concentrated extract obtained in the fourth step to obtain a powder;
상기 제4 단계에서 얻어진 농축 추출물을 나노처리하여 용액을 얻는 제6 단계; 및A sixth step of nano-treating the concentrated extract obtained in the fourth step to obtain a solution; And
상기 제5 단계에서 얻어진 동결건조 분말 및 상기 제6 단계에서 얻어진 나노처리용액을 혼합하는 제7 단계를 더 포함할 수 있다.And a seventh step of mixing the lyophilized powder obtained in the fifth step and the nanoprocessed solution obtained in the sixth step.
상기 단계 5)는 분말화하는 단계로서, 분말화는 추출물을 건조하여 분말화하게 되며, 이때의 건조는 동결 건조로서, 그 조건은 -22 ~ -26℃ 온도에서 2 ~ 5일 동안 건조하는 것이 바람직하다.The above step 5) is a step of pulverizing, and the pulverization is carried out by drying the extract to powder. The drying is performed by lyophilization, and the condition is that it is dried at a temperature of -22 to -26 DEG C for 2 to 5 days desirable.
상기 단계 6) 및 7)은 이온수를 생산하여 혼합하는 단계로서, 우선, 1차로 해양심층수에 +, -의 전극을 건 후, 이온결합 즉 수소와 산소로 분리되고 해양심층수에는 다양한 미네랄이 용해되어 있고 음이온가 양이온으로 분리되어 집적되게 하고, 2차로 이온교환 수지를 통과하여 이온수를 생산하며, 3차로 생산된 이온수를 기 생산된 한방소재 혼합물과 1 : 100 ~ 1000의 비율로 혼합하는 것이 바람직하다. 이는 한방소재를 저분화할 수 있게 구성하므로, 장 내에서도 소화 흡수가 잘 이루어지게 하여 아토피 등에도 유효한 작용을 하게 한다.The above steps 6) and 7) are steps of producing and mixing ionized water. Firstly, + and - electrodes are attached to the deep ocean water firstly and then separated into ionic bonds, hydrogen and oxygen. Various minerals are dissolved in the deep ocean water It is preferable to mix the ionized water with the one-way material mixture produced at the ratio of 1: 100-1000. The ionized water is produced by passing the ionized water through the ion exchange resin. This makes it possible to divide the herbal materials so that digestion and absorption can be performed well even in the intestine, and thus, the atopy and the like can be effectively performed.
또한, 본 발명은 상기 본 발명에 따른 식품 첨가물을 포함하는 천연 기능성 식품을 제공한다.The present invention also provides a natural functional food comprising the food additive according to the present invention.
아울러, 본 발명은 상기 본 발명에 따른 식품 첨가물을 유효성분으로 함유하는 아토피를 포함한 염증성 피부질환 개선 또는 완화용 건강식품을 제공한다.In addition, the present invention provides a health food for improving or alleviating inflammatory skin diseases, including atopic diseases, containing the food additive according to the present invention as an active ingredient.
<<
실시예Example
1> 식품 첨가물의 제조 1> Manufacture of food additives
본 발명자들은 다음과 같은 방법으로 식품첨가물을 제조하였다.The present inventors prepared food additives in the following manner.
구분division | 품명Product Name | 중량%weight% | 대체 또는 보완소재Alternative or complementary material |
AA | 유근피 추출물Acne extract | 30 ~ 4030 to 40 | 표고버섯 균사체, 포공영Shiitake mushroom mycelium, |
BB | 맥아 추출물Malt extract | 5 ~ 105 to 10 | 백지, 대황White paper, rhubarb |
CC | 용안육 추출물Yongcheng extract | 1 ~ 51-5 | 영지버섯 균사체, 지황 당귀, 작약, 인삼엑기스Ganoderma lucidum mycelium, rhododendron ginseng, peony, ginseng extract |
DD | 자소엽 추출물Leaf lobule extract | 15 ~ 2015-20 | 차가버섯 균사체Mushroom mycelium |
EE | 나복자 추출물Nabbia extract | 3 ~ 53 to 5 | 동충하초 균사체, 제비콩, 산사, 맥아, 우방자Cordyceps, Mycelium, Swallow Beans, Sansa, Malt, Wife |
FF | 육계 추출물Broiler extract | 15 ~ 2015-20 | 아카리쿠스 균사체Acaricus mycelium |
GG | 감초 추출물Licorice extract | 5 ~ 105 to 10 | 홍삼, 프로폴리스, 꿀, 감로초Red ginseng, propolis, honey, |
HH | 병풍 추출물Screen wind extract | 0.7 ~ 10.7 to 1 | 어성초 삼백초, 황정, 옥죽Hwaseongcho Sowaekcho, Hwangjeong, Jukje |
II | 녹차 추출물Green tea extract | 1 ~ 21-2 | 인진쑥Inosugi |
상기 재료를 세척 및 건조한 후, 열수 살균소독을 수행하였다(버섯류는 60℃ 이하에서 저온 살균하였고, 한방소재는 105℃ 1시간 이상 살균하였다). 그런 다음, 자연 온도(25 ~ 42℃)에서 락토바실러스 속의 루테리, 플란타럼, 및 비피도박테리움 속의 락티스, 인판티스를 포함한 혼합균주를 접종한 후 24시간 동안 자연 발효시켰다. 그런 다음, 한방소재 및 버섯류를 혼합 후 60 ~ 99℃의 온도에서 8 ~ 72시간 추출 및 농축을 병행하였다. 그런 다음, 상기 추출 농축물을 -22 ~ -26℃의 온도로 2 ~ 5일간 동결건조하여 분말화하였다. 상기 분말과 쪄서 말린 곡물 분말 및 건조과일 분말과 혼합하여 포장하였다.The material was washed and dried, followed by hydrothermal disinfection (mushrooms were pasteurized at 60 ° C or lower and the herbal material was sterilized at 105 ° C for 1 hour or more). Then, a mixed strain including Lacterium, Lacterium, Pterantorum and Lactobacillus species of Lactobacillus and Lactobacillus sp. Bacterium was inoculated at a natural temperature (25 to 42 ° C), followed by spontaneous fermentation for 24 hours. Then, the herbal materials and the mushrooms were mixed and then extracted and concentrated at a temperature of 60 to 99 ° C for 8 to 72 hours. Then, the extracted concentrate was lyophilized at a temperature of -22 to -26 DEG C for 2 to 5 days to be powdered. The powder was mixed with the steamed dried grain powder and the dried fruit powder and packed.
<실시예 2> 식품 첨가물을 첨가한 식품의 제조Example 2 Preparation of Food Added with Food Additives
본 발명자들은 다음과 같은 방법으로 식품첨가물을 이용한 음용수를 제조하였다.The present inventors prepared drinking water using food additives in the following manner.
구분division | 품명Product Name | 중량%weight% | 대체 또는 보완소재Alternative or complementary material |
AA | 정제수Purified water | 7070 | 해양심층수, 지장수, 게르마늄수Deep ocean water, Geiger water, Germanium water |
BB | 유근피 추출물Acne extract | 3.83.8 | 표고버섯 균사체, 포공영Shiitake mushroom mycelium, |
CC | 맥아 추출물Malt extract | 0.70.7 | 백지, 대황White paper, rhubarb |
DD | 용안육 추출물Yongcheng extract | 1.11.1 | 영지버섯 균사체, 지황 당귀, 작약, 인삼엑기스Ganoderma lucidum mycelium, rhododendron ginseng, peony, ginseng extract |
EE | 자소엽 추출물Leaf lobule extract | 1.51.5 | 차가버섯 균사체Mushroom mycelium |
FF | 나복자 추출물Nabbia extract | 0.380.38 | 동충하초 균사체, 제비콩, 산사, 맥아, 우방자Cordyceps, Mycelium, Swallow Beans, Sansa, Malt, Wife |
GG | 육계 추출물Broiler extract | 1.51.5 | 아카리쿠스 균사체Acaricus mycelium |
HH | 감초 추출물Licorice extract | 0.640.64 | 홍삼, 프로폴리스, 꿀, 감로초Red ginseng, propolis, honey, |
II | 병풍 추출물Screen wind extract | 0.0770.077 | 어성초 삼백초, 황정, 옥죽Hwaseongcho Sowaekcho, Hwangjeong, Jukje |
JJ | 녹차 추출물Green tea extract | 0.1330.133 | 인진쑥Inosugi |
KK | 슈크로오스지방산에스터Sucrose fatty acid ester | 0.1140.114 | |
LL | 글라이신Glycine | 0.030.03 | |
MM | 라이신Lysine | 0.0070.007 | |
NN | 아스코빅에시드Ascovic acid | 0.0190.019 | |
OO | 쌀(징창미)Rice (Jing Changmi) | 2020 | 사과, 포도, 오렌지, 레몬, 포도, 망고 등 과일즙미역, 다시마, 멸치, 보리새우, 명태 등현미, 백태콩, 조, 수수, 귀리 등의 잡곡Apple, grape, orange, lemon, grape, mango, etc. Fruit juice Seaweed, kelp, anchovy, barley shrimp, |
합계Sum | 100100 |
여기서, 쌀은 통상의 쌀을 사용할 수 있으나, 바람직하게는 진창미(陳倉米)를 사용하는 것이 좋다. 동의보감에 따르면, 진창미는 밥이나 죽 또는 미음 형태로 쑤어 먹을 수 있고 장과 위를 수렴시키고 또 위의 기를 조화시키는 기능이 있는 것으로 알려졌다.Herein, rice can be used as ordinary rice, but it is preferable to use Jinjiang rice. According to Donguibogam, it can be squeezed in the form of rice, porridge or mise, and it is known to converge on the bowels and harmonize the above.
또한, 상기 정제수는 일반 수돗물이나 정수 등을 사용할 수도 있으나, 바람직하게는 해양 심층수를 이용하는 것이 좋다. 해양 심층수는 그 안에 함유된 4대 필수미네랄을 인체에 함께 공급할 수 있어 인체에서의 알레르기 반응과 가려움 유발을 줄일 수 있기 때문이다.The purified water may be ordinary tap water or purified water, but it is preferable to use deep sea water. Deep sea water can supply the four essential minerals contained in it to the human body, thus reducing allergic reactions and itching in the body.
상기 재료를 세척 및 건조한 후, 열수 살균소독을 수행하였다(버섯류는 60℃ 이하에서 저온 살균하였고, 한방소재는 105℃ 1시간 이상 살균하였다). 그런 다음, 자연 온도(25 ~ 42℃)에서 락토바실러스 속의 루테리, 플란타럼, 및 비피도박테리움 속의 락티스, 인판티스를 포함한 혼합균주를 접종한 후 24시간 동안 자연 발효시켰다. 그런 다음, 한방소재 및 버섯류를 혼합 후 60 ~ 99℃의 온도에서 8 ~ 72시간 추출 및 농축을 병행하였다. 그런 다음, 상기 추출 농축물을 -22 ~ -26℃의 온도로 2 ~ 5일간 동결건조하여 분말화하였다. 그런 다음, 1차로 해양심층수에 +, -의 전극을 건 후, 이온결합 즉 수소와 산소로 분리되고 해양심층수에는 다양한 미네랄이 용해되어 있고 음이온가 양이온으로 분리되어 집적되게 한 다음, 2차로 이온 교환 수지를 통과하여 이온수를 생산한 후, 3차로 생산된 이온수를 기 생산된 한방소재 혼합물과 1: 100 ~ 1000의 비율로 혼합하고 포장하였다.The material was washed and dried, followed by hydrothermal disinfection (mushrooms were pasteurized at 60 ° C or lower and the herbal material was sterilized at 105 ° C for 1 hour or more). Then, a mixed strain including Lacterium, Lacterium, Pterantorum and Lactobacillus species of Lactobacillus and Lactobacillus sp. Bacterium was inoculated at a natural temperature (25 to 42 ° C), followed by spontaneous fermentation for 24 hours. Then, the herbal materials and the mushrooms were mixed and then extracted and concentrated at a temperature of 60 to 99 ° C for 8 to 72 hours. Then, the extracted concentrate was lyophilized at a temperature of -22 to -26 DEG C for 2 to 5 days to be powdered. Then, firstly, the electrodes of + and - are applied to the deep ocean water, and the ionic bonds, ie, hydrogen and oxygen, are separated. In the deep ocean water, various minerals are dissolved and the anions are separated into cations, To produce ionized water. Then, the ionized water produced in the third order was mixed with the mixture of the herbal materials produced at the ratio of 1: 100-1000 and packed.
<실시예 3> 아토피 피부염의 증상 완화 효과 확인<Example 3> Confirmation of symptom relief effect of atopic dermatitis
본 발명자들은 상기 <실시예 2>에서 제조된 음용수를 이용하여 아토피 피부염의 증상 완화 효과를 확인하기 위해, 아토피 피부염을 앓고 있는 11세의 청소년(남)과 63세의 노인(남)을 대상으로 각각 4개월 및 2개월간 하루 한 잔씩 복용(300 ml)한 후, 복용 전후 진행결과를 관찰하였다.In order to confirm the symptom relief effect of atopic dermatitis using the drinking water prepared in the above <Example 2>, the present inventors conducted an examination of an 11-year old adolescent (male) and a 63-year- After taking one cup per day (300 ml) for 4 months and 2 months, the progress was observed before and after the administration.
그 결과, 도 1 및 도 2에 나타난 바와 같이, 아토피 피부염의 증상이 현저히 완화 된 것을 확인하였다(도 1 및 도 2).As a result, it was confirmed that symptoms of atopic dermatitis were remarkably alleviated as shown in Fig. 1 and Fig. 2 (Fig. 1 and Fig. 2).
Claims (11)
- 유근피, 차가버섯 및 제비콩으로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제1 소재; A first material comprising at least one selected from the group consisting of carnauba, rhizome, and bean curd;차조기, 표고버섯 및 포공영으로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제2 소재; A second material comprising at least one selected from the group consisting of a shaker, a shiitake mushroom and a porpoise;나복자, 산사, 맥아 및 우방자로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제3 소재; 및 A third material comprising at least one selected from the group consisting of napkins, hornbills, malt, and strangers; And병품, 황정 및 옥죽으로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제4 소재;의 혼합물을 발효 후 추출하여 제조되는 발효 추출물을 포함하는 식품 첨가물.And a fourth material comprising at least one selected from the group consisting of carbohydrates, horseshoe, and jade; and a fermented extract prepared by fermenting the mixture.
- 제1항에 있어서,The method according to claim 1,제1 소재, 제2 소재, 제3 소재 및 제4 소재의 함량은 각각 전체 혼합물 100 중량부 대비, 30 내지 50 중량부, 10 내지 30 중량부, 5 내지 15 중량부, 및 0.5 내지 5 중량부인 것을 특징으로 하는 식품 첨가물.The content of the first material, the second material, the third material and the fourth material is 30 to 50 parts by weight, 10 to 30 parts by weight, 5 to 15 parts by weight, and 0.5 to 5 parts by weight, ≪ / RTI >
- 제1항에 있어서, The method according to claim 1,영지버섯, 지황, 당귀, 작약, 석창포, 소합향, 녹용, 생강, 계지 및 아가리쿠스로 구성된 군으로부터 선택된 하나 이상을 포함하는 제5 소재를 더 포함하는 것을 특징으로 하는 식품 첨가물. Wherein the food material further comprises at least one selected from the group consisting of Ganoderma lucidum, Rhizopus angustifolia, Angelica keiskei, Peony root, Seokjangpo, Soybean curd, Deer antler, Ginger, Seed ginger and Agaricus.
- 제3항에 있어서,The method of claim 3,제5 소재의 함량은 전체 혼합물 100 중량부 대비, 0.1 내지 10 중량부인 것을 특징으로 하는 식품 첨가물. Wherein the content of the fifth material is 0.1 to 10 parts by weight relative to 100 parts by weight of the total mixture.
- 제1항에 있어서, The method according to claim 1,어성초, 삼백초, 인삼, 황기, 감초, 봉밀, 창이자, 용안육, 신국, 곡아, 상엽, 국화, 갈근, 근대, 대황, 차가버섯, 자소엽, 백지, 녹차, 동충하초, 차조기, 사상자, 토사자, 호도인, 합개, 황금, 대황, 대두황권, 백합, 맥문동, 구기자, 상심자 ,흑지마, 육계, 호초, 소회향, 향유, 감초, 진창미, 율무(의이인), 팥(적소두), 복령, 옥미수, 택사 및 동과피로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제6 소재를 더 포함하는 것을 특징으로 하는 식품 첨가물.Ginseng, mulberry, rhododendron, chrysanthemum, rhododendron, rhubarb, chrysanthemum, cherry leaf, white paper, green tea, Chinese caterpillar fungus, fennel, casualty, (Red pepper), red liquor, mushmundong, kjigi, longevity, black bean, broiler, hosoe, small scent, ointment, licorice, mulberry, yulmu, red bean, Wherein the food material further comprises at least one material selected from the group consisting of sweet potatoes, sweet potatoes, sweet potatoes, sweet potatoes, sweet potatoes and sweet potatoes.
- 제5항에 있어서,6. The method of claim 5,제6 소재의 함량은 전체 혼합물 100 중량부 대비, 0.1 내지 10 중량부인 것을 특징으로 하는 식품 첨가물. Wherein the content of the sixth material is 0.1 to 10 parts by weight relative to 100 parts by weight of the total mixture.
- 유근피, 차가버섯 및 제비콩으로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제1 소재; 차조기, 표고버섯 및 포공영으로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제2 소재; 나복자, 산사, 맥아 및 우방자로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제3 소재; 및, 병품, 황정 및 옥죽으로 구성된 군으로부터 선택되는 하나 이상을 포함하는 제4 소재;를 세척, 절단 및 건조하는 제1 단계;A first material comprising at least one selected from the group consisting of carnauba, rhizome, and bean curd; A second material comprising at least one selected from the group consisting of a shaker, a shiitake mushroom and a porpoise; A third material comprising at least one selected from the group consisting of napkins, hornbills, malt, and strangers; And a fourth material comprising at least one selected from the group consisting of a pathogen, a hornbeam, and an oxye seed;상기 제1 단계에서 얻어진 혼합소재를 살균하는 제2 단계;A second step of sterilizing the mixed material obtained in the first step;상기 제2 단계에서 얻어진 혼합소재를 발효하는 제3 단계; 및A third step of fermenting the mixed material obtained in the second step; And상기 제3 단계에서 얻어진 발효 처리된 혼합소재를 농축 추출하는 제4 단계;A fourth step of concentrating and extracting the fermented mixed material obtained in the third step;를 포함하는 식품 첨가물의 제조방법.≪ / RTI >
- 제7항에 있어서,8. The method of claim 7,상기 제4 단계에서 얻어진 농축 추출물을 동결건조하여 분말을 얻는 제5 단계;A fifth step of lyophilizing the concentrated extract obtained in the fourth step to obtain a powder;상기 제4 단계에서 얻어진 농축 추출물을 나노처리하여 용액을 얻는 제6 단계; 및A sixth step of nano-treating the concentrated extract obtained in the fourth step to obtain a solution; And상기 제5 단계에서 얻어진 동결건조 분말 및 상기 제6 단계에서 얻어진 나노처리용액을 혼합하는 제7 단계를 더 포함하는 식품 첨가물의 제조방법.And a seventh step of mixing the lyophilized powder obtained in the fifth step and the nanoprocessed solution obtained in the sixth step.
- 제7항에 있어서, 8. The method of claim 7,상기 제3 단계는 혼합 유산균, 효모 건조물, 당화균(고초균), 라이조(황국균), 김치스티터(MG865), 브루어스 이스트파우터(맥주효모) 및 클로렐라균을 포함하는 혼합균주를 이용하여 이루어지는 것을 특징으로 하는 식품 첨가물의 제조방법.The third step is characterized by using a mixed strain comprising a mixed lactic acid bacteria, a yeast dried product, a saccharified bacterium (Bacillus subtilis), a rizoo (Hwang Kuk Kyun), Kimchi steer (MG865), Brewers yeast fowl (brewer's yeast) and chlorella ≪ / RTI >
- 제7항에 있어서,8. The method of claim 7,상기 제3 단계는 체리세이지, 감국, 원추리, 달맞이, 민들레 및 익모초를 포함하는 자연발효액을 첨가하여 이루어지는 것을 특징으로 하는 식품 첨가물의 제조방법.Wherein the third step comprises adding a natural fermentation broth containing cherry sage, sweet potato, primrose, evening primrose, dandelion and motherwort.
- 제1항 내지 제6항 중 어느 한 항에 따른 식품 첨가물을 포함하는 천연 기능성 식품.A natural functional food comprising the food additive according to any one of claims 1 to 6.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2017-0139366 | 2017-10-25 | ||
KR1020170139366A KR102095620B1 (en) | 2017-10-25 | 2017-10-25 | Food Additive and Natural Functional Food |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2019083074A1 true WO2019083074A1 (en) | 2019-05-02 |
Family
ID=66247449
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/KR2017/012562 WO2019083074A1 (en) | 2017-10-25 | 2017-11-08 | Food additive and natural functional food |
Country Status (2)
Country | Link |
---|---|
KR (1) | KR102095620B1 (en) |
WO (1) | WO2019083074A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114304444A (en) * | 2022-02-14 | 2022-04-12 | 四川省农业科学院水产研究所 | Leiocassis longirostris feed and preparation method thereof |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100891608B1 (en) * | 2008-08-29 | 2009-04-02 | (주)한국파비스 알엔디 | Method of producing fermentation of esculent plants, the fermentation produced thereby, and food comprising the fermentation |
JP2009178084A (en) * | 2008-01-30 | 2009-08-13 | Miyatou Yaso Kenkyusho:Kk | Method for producing enzyme-containing health food, and health food |
KR100972116B1 (en) * | 2009-10-29 | 2010-07-23 | (주)한국파비스 알엔디 | Method of producing fermentation of herbal medicine, the fermentation produced thereby, and food comprising the fermentation |
KR20120061273A (en) * | 2010-12-03 | 2012-06-13 | 부안약용작물영농조합법인 | Alkali isotonic drink |
KR20160056684A (en) * | 2014-11-12 | 2016-05-20 | 조연호 | Wild plant complex fermented liquid, and manufacturing method thereof |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20080071781A (en) * | 2007-01-31 | 2008-08-05 | 산청군 | Atopic disease remedy using natural-material and preparation method the same |
KR101192629B1 (en) * | 2009-09-22 | 2012-10-18 | 주식회사 성균바이오텍 | Composition for preventing and treating atopic dermatitis from domestic plant |
WO2012036446A2 (en) * | 2010-09-14 | 2012-03-22 | Song Yong-Won | Composition for treating atopic dermatitis using natural materials |
-
2017
- 2017-10-25 KR KR1020170139366A patent/KR102095620B1/en active IP Right Grant
- 2017-11-08 WO PCT/KR2017/012562 patent/WO2019083074A1/en active Application Filing
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009178084A (en) * | 2008-01-30 | 2009-08-13 | Miyatou Yaso Kenkyusho:Kk | Method for producing enzyme-containing health food, and health food |
KR100891608B1 (en) * | 2008-08-29 | 2009-04-02 | (주)한국파비스 알엔디 | Method of producing fermentation of esculent plants, the fermentation produced thereby, and food comprising the fermentation |
KR100972116B1 (en) * | 2009-10-29 | 2010-07-23 | (주)한국파비스 알엔디 | Method of producing fermentation of herbal medicine, the fermentation produced thereby, and food comprising the fermentation |
KR20120061273A (en) * | 2010-12-03 | 2012-06-13 | 부안약용작물영농조합법인 | Alkali isotonic drink |
KR20160056684A (en) * | 2014-11-12 | 2016-05-20 | 조연호 | Wild plant complex fermented liquid, and manufacturing method thereof |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114304444A (en) * | 2022-02-14 | 2022-04-12 | 四川省农业科学院水产研究所 | Leiocassis longirostris feed and preparation method thereof |
CN114304444B (en) * | 2022-02-14 | 2023-12-19 | 四川省农业科学院水产研究所 | Leiocassis longirostris feed and preparation method thereof |
Also Published As
Publication number | Publication date |
---|---|
KR102095620B1 (en) | 2020-03-31 |
KR20190046143A (en) | 2019-05-07 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN111820407A (en) | Helicobacter pylori-resistant composition and application thereof | |
Bałan et al. | Oral administration of Aloe vera gel, anti-microbial and anti-inflammatory herbal remedy, stimulates cell-mediated immunity and antibody production in a mouse model | |
WO2017003206A1 (en) | Method for producing raw pills of fermented minerals having functions of improving constipation and recovery from fatigue, and raw pills of fermented minerals produced thereby | |
CN104739925A (en) | Composition for treating acnes and preparation method for composition | |
CN103734696B (en) | A kind of soft capsule and preparation method thereof improving immunity, protection internal organs | |
CN106901344A (en) | A kind of composition for alleviating stomachache stomachache and its application | |
WO2019083075A1 (en) | Method for producing food additive | |
CN102188486B (en) | Pharmaceutical composition for preventing and treating fatty liver and preparation method thereof | |
WO2019083074A1 (en) | Food additive and natural functional food | |
CN111714519B (en) | Application and composition of organic solvent extract of sea cockroach | |
WO2020091192A1 (en) | Matured mixed fermentation product of wild-cultivated ginseng in which ginsenoside absorbable in human body and omega-6 fatty acid are increased, and preparation method therefor | |
CN108066384A (en) | A kind of Chinese medicine preparation with strengthen immunity and preparation method thereof | |
CN103262940B (en) | Tenebrio molitor compound protein product and preparation method thereof | |
CN107375509B (en) | Health food for improving immunity | |
CN106389477B (en) | A kind of preparation method and application of the full cellular plant oil extract of Gordonia terrae | |
JP2004352626A (en) | Anticholesterol agent containing plant-derived component | |
CN107050106A (en) | A kind of lozenge for being used to prevent and treat chronic pharyngitis | |
CN107467654B (en) | Kelp and sea cucumber compound extract and preparation method and application thereof | |
CN106039258A (en) | Composition used for enhancing immunity and application thereof | |
CN106074662A (en) | A kind of Rhizoma Curcumae Longae compositions with effects of relieving alcoholism and protecting liver | |
CN112043730A (en) | Traditional Chinese medicine biological preparation for preventing and treating animal epidemic diseases | |
WO2020079641A1 (en) | Compositions comprising essential oils and/or hydrolates from plants of italian origin and the use thereof for the treatment of gastrointestinal and genitourinary disorders | |
CN110025782A (en) | A kind of Chinese medicine composition of helicobacter pylori resistant and preparation method thereof | |
CN114931214B (en) | Chinese herbal medicine composition for improving hearing impairment and preparation method and application thereof | |
Kusnul et al. | Consumption of herbal teas decrease health problems (fatigue, cough and throat problems, skin problems, and stomatitis) |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 17929854 Country of ref document: EP Kind code of ref document: A1 |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 17929854 Country of ref document: EP Kind code of ref document: A1 |