WO2019083074A1 - Additif alimentaire et aliment fonctionnel naturel - Google Patents

Additif alimentaire et aliment fonctionnel naturel

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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
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WO
WIPO (PCT)
Prior art keywords
group
food
parts
weight
mixed
Prior art date
Application number
PCT/KR2017/012562
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English (en)
Korean (ko)
Inventor
이충식
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이충식
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 이충식 filed Critical 이충식
Publication of WO2019083074A1 publication Critical patent/WO2019083074A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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.

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  • 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

La présente invention concerne un additif alimentaire formé par combinaison de matériaux d'origine végétale, et un aliment fonctionnel naturel le comprenant, et plus particulièrement, un additif alimentaire et un aliment fonctionnel naturel le comprenant, l'additif alimentaire comprenant un extrait fermenté produit par fermentation, puis extraction d'un mélange : d'un premier matériau comprenant au moins un élément choisi dans le groupe constitué par l'écorce de racine d'orme, le champignon chaga et le dolique d'Égypte ; d'un deuxième matériau comprenant au moins un élément choisi dans le groupe constitué par la pérille, le champignon shiitake et Taraxacum spp ; d'un troisième matériau comprenant au moins un élément choisi dans le groupe constitué par Raphanus sativus L, Crataegus pinnatifida Bge, du malt et Arctii fructus ; et d'un quatrième matériau comprenant au moins un élément choisi dans le groupe constitué par Saposhnikovia divaricate, Polygonatum spp et Polygonatum odoratum.
PCT/KR2017/012562 2017-10-25 2017-11-08 Additif alimentaire et aliment fonctionnel naturel WO2019083074A1 (fr)

Applications Claiming Priority (2)

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KR10-2017-0139366 2017-10-25
KR1020170139366A KR102095620B1 (ko) 2017-10-25 2017-10-25 식품 첨가물 및 천연물 기능성 식품

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WO2019083074A1 true WO2019083074A1 (fr) 2019-05-02

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114304444A (zh) * 2022-02-14 2022-04-12 四川省农业科学院水产研究所 一种长吻鮠饲料及其制备方法

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KR101192629B1 (ko) * 2009-09-22 2012-10-18 주식회사 성균바이오텍 국내 자생식물 유래 아토피성 피부염 예방 및 치료용 조성물
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JP2009178084A (ja) * 2008-01-30 2009-08-13 Miyatou Yaso Kenkyusho:Kk 酵素含有の健康食品の製造方法及び健康食品
KR100891608B1 (ko) * 2008-08-29 2009-04-02 (주)한국파비스 알엔디 식용식물 발효물의 제조방법, 이에 의해 제조된 식용식물 발효물 및 이를 포함하는 식품
KR100972116B1 (ko) * 2009-10-29 2010-07-23 (주)한국파비스 알엔디 생약 발효물의 제조 방법, 이에 의해 제조된 생약 발효물 및 이를 포함하는 식품
KR20120061273A (ko) * 2010-12-03 2012-06-13 부안약용작물영농조합법인 삼백초 및 어성초를 이용한 알칼리 이온음료
KR20160056684A (ko) * 2014-11-12 2016-05-20 조연호 산야초복합발효액 및 그 제조방법

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114304444A (zh) * 2022-02-14 2022-04-12 四川省农业科学院水产研究所 一种长吻鮠饲料及其制备方法
CN114304444B (zh) * 2022-02-14 2023-12-19 四川省农业科学院水产研究所 一种长吻鮠饲料及其制备方法

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KR20190046143A (ko) 2019-05-07

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