KR101449904B1 - Health food for improving postmenopausal syndrome and manufacturing method thereof - Google Patents
Health food for improving postmenopausal syndrome and manufacturing method thereof Download PDFInfo
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Pediatric Medicine (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
Description
본 발명은 갱년기 증상 개선용 건강 식품 및 그 제조방법에 관한 것으로, 보다 상세하게는, 자양, 강장, 강정, 보혈 및 조기백발에 유용하면서도 단백질, 비타민, 식이섬유, 무기질을 공급하여 남녀노소 누구나 음용이 가능하도록 하여 장기간 복용으로 미만을 해소할 수 있고, 특히 갱년기 여성의 증상을 완화시키는 갱년기 증상 개선용 건강 식품 및 그 제조방법에 관한 것이다. The present invention relates to a health food for improving menopausal symptoms and a method for preparing the same, and more particularly, to a health food for improving the symptoms of menopausal symptoms, and more particularly, Which can alleviate the symptoms of menopausal women, and to a method for producing the same.
하수오는 마디풀과 다년생풀로 1 ~ 3m 정도 자라는 덩굴성이며, 줄기는 가지가 갈라지면서 감겨 올라가고 뿌리는 땅속으로 뻗으며 군데군데 둥근 덩이뿌리를 만든다. 잎은 달걀모양의 심장형이며 길이 3 ~ 6㎝, 너비 2.5 ~ 4.5㎝로 가장자리가 밋밋하다. 하수오[何首烏]란 이름은 옛날 춘추시대 하공(何公)이란 사람이 있었는데 그는 흰머리 때문에 고민을 하였는데, 이웃의 권유로 이것을 먹었더니 하(何)의 머리(首)가 까마귀(烏)처럼 까맣게 되었다고 하여 이것이 유래가 되어 이후로는 이 생약을 하수오라 하였고, 인삼, 구기자와 함께 강정의 3대 약초로 여겨져 왔고, 특히, 머리카락을 검게 하는 영약으로 알려져 내려왔다.Hassuo is a perennial herb and perennial herb that grows about 1 ~ 3m long, and its stem is split up into branches and roots grow to the ground, making roots of round root. Leaves are egg-shaped, heart-shaped, 3 ~ 6㎝ long, 2.5 ~ 4.5㎝ wide, with flat edges. There was a man named Hesuo [首 首 烏] in the old days of spring and autumn, and he was worried because of his gray hair. He ate it at the invitation of his neighbors, and his head was black as a crow. Since then, it has been known as the three great herbs of Gangjung along with Ginseng and Gugija, and it has been known as a medicine to darken the hair.
하수오는 적하수오(赤何首烏)와 백하수오(白何首烏)로 구분하는데, 일반적으로 중국, 일본, 대만 등에서는 약재로 적하수오를 이용하지만, 우리나라에서는 백하수오를 이용하고 있다. 적하수오의 약효성분은 안트라퀴논류로 emodin, chrysophanol, rhein, physcion 등이 주류를 이루고 있고, 백하수오는 preganane 계열의 배당체인 gagaminine가 주성분인 것으로 알려져 있다. 그러나 한방에서는 적하수오 및 백하수오를 구분하지 않고, 자양(滋養), 강장(强壯), 강정(强精), 보혈(補血) 및 조기백발(早期白髮) 등에 하수오의 뿌리를 생약재로 이용하고 있으며, 생약 이외에도 차와 술, 강장음료, 건강 보조식품 및 기능성 화장품의 원료 등으로 그 이용 범위가 확대되는 추세에 있다.In general, in China, Japan, Taiwan, etc., the enemy seaweed is used, but in Korea, the white seaweed is used. It is known that the active ingredient of red seaweed is mainly anthraquinones such as emodin, chrysophanol, rhein and physcion, and the main component of white seaweed is gagaminine, a glycoside of preganane series. However, in the oriental medicine, it does not distinguish the red mulberry and the white mulberry and uses the roots of the mulberry as the herb medicine in the nourishment, the gangjang, the gangjeong, the blood, and the early white hair. In addition to herbal medicines, the use range of tea, alcohol, beverage, health supplements, and functional cosmetics is increasing.
한편, 스피루리나와 클로렐라 원료는 각 속의 조류를 인공적으로 배양하고 건조하여 식용에 적합하도록 한 것을 말한다.On the other hand, spirulina and chlorella raw materials are artificially cultured algae of each genus and dried to be suitable for edible use.
클로렐라는 호수, 연못과 같은 민물에 서식하는 단세포 녹조류이지만 단백질, 식이섬유, 비타민, 무기질이 다량 함유되어 완전 식품으로 섭취할 경우 소화가 잘 되어 배설이 거의 되지 않기 때문에 우주인 식량으로 개발되기도 했으며, 일본에서는 클로렐라 제품이 수십 년간 건강식품 판매 1위를 기록할 정도로 인기가 높다. 즉 세계 최고의 장수국인 일본에서는 50세 이상 인구의 73%가 클로렐라 제품을 복용할 만큼 인기 있는 건강식품이다.Chlorella is a single-celled green algae that live in fresh water such as lakes and ponds, but it is developed as a cosmic food because it contains a large amount of proteins, dietary fiber, vitamins and minerals, , Chlorella products are so popular that they have topped the list of health food sales for decades. In Japan, the world's longest longevity country, 73% of the population over the age of 50 is a health food that is popular enough to take chlorella products.
클로렐라 제품의 기능성은 단백질 공급원, 체질 개선, 영양 보급, 건강 증진 및 유지, 핵산 및 단백질, 엽록소, 섬유소 등 성분 함유 등이다. 클로렐라는 우리 신체의 신진대사를 원활하게 하고 면역력을 증진시키며 체액의 산성화를 방지하여 건강 증진에 도움이 된다.The functional properties of chlorella products include protein source, improvement of constitution, nutrition, health promotion and maintenance, nucleic acid and protein, chlorophyll and fiber. Chlorella helps promote health by helping our body metabolize, improve immunity and prevent acidification of body fluids.
클로렐라 추출물인 CGF(클로렐라 성장인자)가 어린이 성장 발육에 좋은 것으로 알려지면서 우유, 음료수, 라면, 피자 등의 일반 식품첨가물로 수요가 급증하는 추세다.As the chlorella extract, CGF (chlorella growth factor), is known to be good for the growth and development of children, the demand for common food additives such as milk, beverage, ramen, and pizza is soaring.
클로렐라의 효능은 클로렐라에 함유된 CGF, 식물 다당체를 중심으로 한 필수아미노산, 핵산, 엽록소, 비타민, 무기질 등의 협동 작용에 의해 발현된다.The efficacy of chlorella is expressed by the cooperative action of essential amino acids, nucleic acids, chlorophyll, vitamins, and minerals, mainly CGF contained in chlorella, plant polysaccharide.
클로렐라는 단백질의 합성을 왕성하게 해주며, 조혈 작용을 활발하게 하고, 간장과 신장의 기능을 향상시킨다. 또한 세포 부활 작용이 있어 세포의 기능을 활발하게 하고, 공해에 대한 신체의 방어력과 회복력을 높이며, 외부에서 침입하는 세균이나 바이러스에 대한 저항력이 강해진다. 클로렐라의 식물성 다당체는 종양 억제 작용을 한다. 또한 조혈 작용을 활발하게 하여 빈혈 예방에도 좋으며, 골다공증 예방, 중금속 배출, 장기능 개선 등에도 효능이 있다.Chlorella stimulates protein synthesis, stimulates hematopoiesis, and improves liver and kidney function. In addition, it has a cell-activating function that activates cell functions, increases the body's defense and resilience against pollution, and strengthens resistance against invading bacteria and viruses. The plant polysaccharide of chlorella has a tumor suppression effect. It is also effective for the prevention of anemia by activating hematopoiesis, and also for preventing osteoporosis, discharging heavy metals, and improving bowel function.
그런데 종래기술에서는 백수오와 적하수오 및 클로렐라를 각각 활용하는 연구가 이루어졌고, 따라서 상술한 효능 이외의 새로운 효능을 발견하지는 못하고 있었다. 대표적인 종래기술로는, 한국등록특허 제10-1342469호(2013.12.11.등록, 적하수오와 백하수오를 이용한 고기능성 식품의 제조방법) 및 한국공개특허 제10-2011-0073754호(2011.06.30.공개, 클로렐라 건조물의 제조방법)을 들 수 있다.However, in the prior art, studies have been carried out using each of Pseudomonas aeruginosa and Red Sasseros and Chlorella, respectively, and therefore, no new efficacy other than the above-mentioned efficacy has been found. Representative prior arts include Korean Patent No. 10-1342469 (registered Nov. 11, 2013), a method for producing high-function foods using red mulberry and white mulberry, and Korean Patent Laid-Open No. 10-2011-0073754 (June 30, 2011 , A method for producing chlorella dry matter).
본 발명은 상기와 같은 문제점을 해결하기 위하여 창출된 것으로, 본 발명의 목적은, 자양, 강장, 강정, 보혈 및 조기백발에 유용하면서도 단백질, 비타민, 식이섬유, 무기질을 공급하여 남녀노소 누구나 음용이 가능하도록 하여 장기간 복용으로 미만을 해소할 수 있고, 특히 갱년기 여성의 증상을 완화시키는 갱년기 증상 개선용 건강 식품 및 그 제조방법을 제공하기 위한 것이다. The present invention has been made to solve the above problems, and it is an object of the present invention to provide a protein, vitamin, dietary fiber and minerals that are useful for nourishing, tonic, gangjeong, And to provide a health food for improving the symptoms of menopausal women, which can alleviate the symptoms of menopausal women, and a method for producing the same.
상기와 같은 목적을 위해 본 발명은 갱년기 증상 개선용 건강 식품의 제조방법은, 백수오와 적하수오를 막걸리에 첨가하고 8시간 내지 24시간 동안 숙성하는 숙성단계; 상기 숙성된 백수오와 적하수오를 당귀, 쥐눈이콩과 혼합하는 제1 혼합단계; 상기 제1 혼합단계에서 생성된 제1 혼합물을 57℃ 내지 87℃에서 3시간 내지 8시간 동안 증숙하고 상온에서 건조하는 건조단계; 상기 건조단계에서 생성된 건조물과 유용미생물(EM)을 혼합하는 제2 혼합단계; 상기 제2 혼합단계에서 생성된 제2 혼합물에 마, 울금 및 홍삼을 혼합한 후 분쇄하는 분말형성 단계; 및 상기 분말형성 단계에서 생성된 분말에 꿀 또는 올리고당을 혼합하여 둥글게 빚는 환 제조단계를 포함한다.In order to achieve the above object, the present invention provides a method for preparing a health food for improving menopausal symptoms, comprising the following steps: aging in which Baekgoo and Red Seaweed are added to Makgeolli and aged for 8 to 24 hours; A first mixing step of mixing the aged Baekgoo and the red pepper with Angelicae gigantis and the snowy bean; Drying the first mixture produced in the first mixing step at a temperature of 57 ° C to 87 ° C for 3 to 8 hours and drying at room temperature; A second mixing step of mixing the dried product produced in the drying step with the useful microorganism (EM); A powder forming step of mixing the second mixture produced in the second mixing step with a mixture of horse radish and red ginseng followed by pulverization; And a ring-making step in which the powder produced in the powder-forming step is mixed with honey or oligosaccharide to be rounded.
또한 본 발명에 따른 갱년기 증상 개선용 건강 식품의 제조방법은, 열수 추출방법에 의해 백수오 및 적하수오의 추출물을 얻는 추출단계; 상기 추출단계에서 생성된 추출물 및 당귀, 쥐눈이콩을 혼합하는 제1 혼합단계; 상기 제1 혼합단계에서 생성된 제1 혼합물을 57℃ 내지 87℃에서 3 내지 8시간 동안 증숙하고 상온에서 건조하는 건조단계; 상기 건조단계에서 생성된 건조물과 유용미생물(EM)을 혼합하는 제2 혼합단계; 상기 제2 혼합단계에서 생성된 제2 혼합물에 마, 울금 및 홍삼을 혼합한 후 분쇄하는 분말형성 단계; 및 상기 분말형성 단계에서 생성된 분말에 꿀 또는 올리고당을 혼합하여 둥글게 빚는 환 제조단계를 포함한다.The method for preparing a health food for improving the symptoms of menopausal symptoms according to the present invention may further comprise: an extraction step of obtaining an extract of Bacillus subtilis and an inflorescence extract by a hot water extraction method; A first mixing step of mixing the extract, which is produced in the extraction step, with Angelica gigas and Angelicae beans; Drying the first mixture produced in the first mixing step at a temperature of 57 ° C to 87 ° C for 3 to 8 hours and drying at room temperature; A second mixing step of mixing the dried product produced in the drying step with the useful microorganism (EM); A powder forming step of mixing the second mixture produced in the second mixing step with a mixture of horse radish and red ginseng followed by pulverization; And a ring-making step in which the powder produced in the powder-forming step is mixed with honey or oligosaccharide to be rounded.
상기 숙성단계 또는 추출단계 전에 상기 백수오 및 적하수오 각각을 0.1㎝ 내지 0.3㎝의 길이로 절단하는 절단단계를 더 포함한다.And a cutting step of cutting each of the white water and the red water to a length of 0.1 cm to 0.3 cm before the aging step or the extraction step.
또한 상기 분말은 제2 혼합물 40±5 중량%과 마, 울금, 홍삼을 각각 20±5 중량%를 포함한다.Also, the powder contains 40 ± 5% by weight of the second mixture and 20 ± 5% by weight of red ginseng and red ginseng.
아울러, 상기 제1 혼합단계에는 칡, 홍화씨, 죽순, 산조인, 석류, 자두, 배를 더 포함할 수 있다.In addition, the first mixing step may further include a sweet potato, a safflower seed, a bamboo shoot, a sanjoin, a pomegranate, a plum, and a pear.
그리고 상기 환 제조단계 이후에 80℃ 내지 95℃에서 건조 및 살균처리하는 단계를 더 포함할 수 있다.And drying and sterilization treatment at 80 ° C to 95 ° C after the ring-making step.
상기 유용 미생물은 유산균, 효모균, 납두균, 아세트산균 및 스피루리나, 클로렐라를 이용한다.The useful microorganisms include lactic acid bacteria, yeast bacteria, lead bacteria, acetic acid bacteria and spirulina, chlorella.
이와 같은 갱년기 증상 개선용 건강 식품 제조방법에 의해 환 형태의 건강식품의 제조될 수 있고, 이러한 건강식품에는, 인진쑥 분말, 갈근분말, 달맞이꽃 종자유분말을 더 포함할 수 있다.The health food of the ring type can be produced by the health food manufacturing method for improving the symptoms of menopausal symptoms, and the health food may further include the powder of Artemisia japonica, the powder of Puerariae, and the powder of evening primrose oil.
본 발명에 따른 갱년기 증상 개선용 건강 식품 및 그 제조방법에 의하면, 자양, 강장, 강정, 보혈 및 조기백발에 유용하면서도 단백질, 비타민, 식이섬유, 무기질을 공급하여 남녀노소 누구나 음용이 가능하도록 하여 장기간 복용으로 미만을 해소할 수 있고, 특히 갱년기 여성의 증상을 완화시키는 효과가 있다.According to the health food for improving the symptoms of menopausal symptoms and the method for producing the same according to the present invention, protein, vitamin, dietary fiber and minerals can be supplied to every person, It is possible to relieve less than one dose, especially the effect of alleviating symptoms of menopausal women.
도 1은 본 발명에 효과를 설명하기 위한 그래프이다. Fig. 1 is a graph for explaining an effect of the present invention. Fig.
이하, 첨부된 도면을 참조하여 본 발명에 따른 갱년기 증상 개선용 건강 식품 및 그 제조방법의 구성을 자세히 설명한다.
Hereinafter, the constitution of a health food for improving menopausal symptoms and a method for producing the same according to the present invention will be described in detail with reference to the accompanying drawings.
본 발명에 따른 갱년기 증상 개선용 건강 식품의 제조방법은, 제1방법으로서, 백수오와 적하수오를 막걸리에 첨가하고 8시간 내지 24시간 동안 숙성하는 숙성단계와, 상기 숙성된 백수오와 적하수오를 당귀, 쥐눈이콩과 혼합하는 제1 혼합단계와, 상기 제1 혼합단계에서 생성된 제1 혼합물을 57℃ 내지 87℃에서 3시간 내지 8시간 동안 증숙하고 상온에서 건조하는 건조단계와, 상기 건조단계에서 생성된 건조물과 유용미생물(EM)을 혼합하는 제2 혼합단계와, 상기 제2 혼합단계에서 생성된 제2 혼합물에 마, 울금 및 홍삼을 혼합한 후 분쇄하는 분말형성 단계, 및 상기 분말형성 단계에서 생성된 분말에 꿀 또는 올리고당을 혼합하여 둥글게 빚는 환 제조단계를 포함하여 구성된다.A method for producing a health food for improving a menopausal symptom according to the present invention is a first method comprising the steps of: aging in which Baekgoo and Red Seaweed are added to Makgeolgi and aged for 8 to 24 hours; Drying the mixture at a temperature of 57 ° C to 87 ° C for 3 hours to 8 hours and drying at room temperature, and drying the mixture A second mixing step of mixing the dried product produced in the step (2) with the useful microorganism (EM), a powder forming step of mixing the second mixture produced in the second mixing step with maize, And a ring-making step in which the powder produced in the forming step is mixed with honey or oligosaccharide to be rounded.
또는 본 발명에 따른 갱년기 증상 개선용 건강 식품의 제조방법은, 제2방법으로서, 열수 추출방법에 의해 백수오 및 적하수오의 추출물을 얻는 추출단계와, 상기 추출단계에서 생성된 추출물 및 당귀, 쥐눈이콩을 혼합하는 제1 혼합단계와, 상기 제1 혼합단계에서 생성된 제1 혼합물을 57℃ 내지 87℃에서 3 내지 8시간 동안 증숙하고 상온에서 건조하는 건조단계와, 상기 건조단계에서 생성된 건조물과 유용미생물(EM)을 혼합하는 제2 혼합단계와, 상기 제2 혼합단계에서 생성된 제2 혼합물에 마, 울금 및 홍삼을 혼합한 후 분쇄하는 분말형성 단계, 및 상기 분말형성 단계에서 생성된 분말에 꿀 또는 올리고당을 혼합하여 둥글게 빚는 환 제조단계를 포함하여 이루어질 수도 있다.Or a method for producing a health food for the improvement of menopausal symptoms according to the present invention is characterized in that a second method is characterized by comprising an extraction step of obtaining an extract of Bacillus subtilis and an aqueous Sucrose by a hot water extraction method and a step of extracting the extract, A drying step of drying the first mixture produced in the first mixing step at a temperature of 57 to 87 ° C for 3 to 8 hours and drying at room temperature, And the beneficial microorganism (EM), a powder forming step of mixing the powder of the second mixture produced in the second mixing step with the powder of horse mackerel, red ginseng and pulverizing the mixture, And a ring-making step in which the powder is mixed with honey or oligosaccharide to be rounded.
여기서 제1방법에서는 백수오와 적하수오를 막걸리에 첨가하여 숙성하고, 제2방법에서는 백수오와 적하수오를 열수 추출방법에 의해 추출물을 얻어 활용한다. In the first method, Baechuo and Red Seaweed are added to makkolli and matured. In the second method, Baechuo and Red Seaweed are extracted by hot water extraction method.
한편, 상기 두 방법에서, 백수오와 적하수오는 일대일의 비율로 혼합한다. 그리고 상기 숙성단계 또는 추출단계 전에 상기 백수오 및 적하수오 각각을 0.1㎝ 내지 0.3㎝의 길이로 절단하는 절단단계를 더 포함할 수 있다. On the other hand, in the above-mentioned two methods, a mixture of white water and red water is mixed at a one-to-one ratio. Further, before the aging step or the extracting step, the method may further include a cutting step of cutting each of the white water and the red water to a length of 0.1 cm to 0.3 cm.
또한 상기 분말은 제2 혼합물 40±5 중량%과 마, 울금, 홍삼을 각각 20±5 중량%를 포함한다.Also, the powder contains 40 ± 5% by weight of the second mixture and 20 ± 5% by weight of red ginseng and red ginseng.
아울러, 상기 제1 혼합단계에서는 숙성된 백수오와 적하수오 100중량부에 대하여 10~20중량부의 당귀와 5~15중량부의 쥐눈이콩을 혼합하고, 칡, 홍화씨, 죽순, 산조인, 석류, 자두, 배를 더 포함할 수 있는데, 혼합비율은 백수오와 적하수오 100중량부에 대하여 각각 2~5중량부 범위이다.In addition, in the first mixing step, 10-20 parts by weight of Angelica gigas cornus and 5-15 parts by weight of bean curd beans are mixed with 100 parts by weight of the aged white water and red algae, The blending ratio is in the range of 2 to 5 parts by weight per 100 parts by weight of water and 100 parts by weight of water.
그리고 상기 환 제조단계 이후에 80℃ 내지 95℃에서 건조 및 살균처리하는 단계를 더 포함할 수 있다.And drying and sterilization treatment at 80 ° C to 95 ° C after the ring-making step.
또한 상기 유용 미생물은 유산균, 효모균, 납두균, 아세트산균 및 스피루리나, 클로렐라으로 이루어져 있으며, 전통식품인 김치, 간장, 고추장, 된장, 청국장, 젓갈 등에서 유산균, 납두균, 아세트산균을 추출하여 얻는다.The useful microorganisms are lactic acid bacteria, yeast bacteria, lead bacteria, acetic acid bacteria, spirulina and chlorella. Lactic acid bacteria, lead bacteria and acetic acid bacteria are extracted from kimchi, soy sauce, kochujang, soybean paste, chungkukjang and fermented fish meal.
스피루리나는 남조류의 일종으로 카로티노이드 등의 색소와 리놀렌산 등의 필수지방산이 풍부하다.Spirulina is a kind of cyanobacterium, which is rich in essential fatty acids such as linolenic acid and pigments such as carotenoids.
스피루리나, 클로렐라 배양은 일반적으로 광합성 미생물로 배지의 성분을 질소 또는 인과 함께 주 배양의 성분구성을 하고 Ca, Mg와 전해질과 미네랄을 혼합하여 스피루리나를 배양하면 일반 배양과 비교하여 미네랄증가와 생산량이 증가한다.Spirulina and chlorella cultures are generally photosynthetic microorganisms. When the components of the culture medium are composed of nitrogen or phosphorus together with nitrogen or phosphorus, and Ca, Mg, electrolyte and minerals are mixed and spirulina is cultured, the increase of minerals and production do.
질소, 인, 전해질의 배양농도는 질소 30ppm, 인 20ppm, 전해질 10ppm 농도를 유지하고 Ca, Mg는 5ppm을 유지시켜준다.The concentration of nitrogen, phosphorus and electrolyte is maintained at 30ppm of nitrogen, 20ppm of phosphorus, 10ppm of electrolyte and 5ppm of Ca and Mg.
스피루리나의 배양조건에 있어서 3파장등과 배지 물온도가 매우 중요한 조건으로 삼파장등을 3시간 간격의 점등을 하고, 배양액 수온유지는 섭씨 30~35℃를 유지한다.Spirulina is cultivated under the condition that three wavelengths and medium temperature are very important, and three wavelengths are lit at intervals of 3 hours, and the temperature of the culture fluid is maintained at 30 to 35 ° C.
또한 유산균, 효모균, 납두균, 아세트산균은 20 ∼ 50℃에서 1 ∼ 15일 동안 배양한 후, 20 ∼ 50일 이상 더 이상의 배지를 공급하지 않고 휴면상태로 만들고, 합성 세균과 효모균은 1 : 1 혹은 2 : 2로 혼합하여 20 ∼ 40℃에서 1 ∼ 15일 동안 배양한 후, 20 ∼ 40일 이상 더 이상의 배지를 공급하지 않고 휴면상태로 만든 것을 특징으로 한다.In addition, lactic acid bacteria, yeast bacteria, lead bacteria, and acetic acid bacteria are cultured at 20 to 50 ° C for 1 to 15 days, and then put into a dormant state for no more than 20 to 50 days. Synthetic bacteria and yeast are mixed at a ratio of 1: 2: 2, cultured at 20 to 40 ° C for 1 to 15 days, and then put into a dormant state without supplying any medium for 20 to 40 days or more.
이를 구체적으로 살펴보면 다음과 같다.Specifically, it is as follows.
유산균은 25℃에서 설탕 배지에서 7일 동안 배양한 후 20 ∼ 40일간 더 이상의 배지를 공급하지 않고 휴면상태로 만든다. 효모균은 20 ∼ 50℃에서 당밀 배지에서 7일 동안 배양한 후, 45일간 더 이상의 배지를 공급하지 않고 휴면상태로 만든다. 납두균은 45℃에서 당밀 배지에서 3일 동안 배양한 후 45일간 더 이상의 배지를 공급하지 않고 휴면상태로 만든다. 아세트산균은 25℃의 온도에서 당밀 배지에서 7일 동안 배양한 후, 45일간 더 이상의 배지를 공급하지 않고 휴면상태로 만든다.Lactic acid bacteria are cultured in sugar medium at 25 ° C for 7 days and then dormant for 20 to 40 days without supplying any further medium. Yeasts are cultured in molasses at 7 ℃ for 20 days at 20 ℃ and then dormant for 45 days. Nasopharyngeal cells are cultured in molasses at 45 ° C for 3 days and then left in the dormant state for 45 days without supplying any further medium. Acetic acid bacteria are cultured in molasses at 7O < 0 > C for 7 days at 25 [deg.] C, and then dormant for 45 days without feeding any further medium.
그리고 본 발명의 배양을 행함에 있어서 배양 관리조건으로 발효온도는 26~32℃ 내외이며 통기량은 0.3~1.0vvm, 교반회전수는 200~500rpm, 배양중 pH는 6.5~7.5로 암모니아수 또는 암모니아 가스를 이용 자동조절한다. 배양완료 후 배양액내의 클로렐라를 얻기 위하여 원심분리후 살균, 분무건조로 클로렐라 분말을 얻었다.In the culture of the present invention, the fermentation temperature is about 26 to 32 ° C under a culture control condition, the aeration amount is 0.3 to 1.0 vvm, the agitation rotation rate is 200 to 500 rpm, the pH during culturing is 6.5 to 7.5 and ammonia water or ammonia gas . After completion of cultivation, chlorella powder was obtained by centrifugation, sterilization and spray drying in order to obtain chlorella in the culture solution.
이와 같은 방법으로 제조된 환 형태의 건강 식품에는 인진쑥 분말, 갈근분말, 달맞이꽃 종자유분말을 더 포함할 수 있다.
The ring-shaped health food produced by the above method may further contain Artemisia spp. Powder, Pueraria powder, and Evening Primrose oil.
이와 같이 제조된 건강식품의 효능을 확인하기 위하여 난소절제술을 실시한 20마리의 쥐를 이용하였다. 이러한 쥐를 네 개의 군으로 나누고, 난소를 절제하지 않고 복부 절개 후 다시 봉합한 sham 군(정상군)과 난소를 절제한 OVXc, OVX200 및 OVX500 군으로 나누었다. sham 군과 OVXc 군에는 매일 물을 경구 투여하고 OVX200 군에는 매일 200 ㎎/㎏의 본 발명에 따른 추출물을, OVX500 군에는 매일 500 ㎎/㎏의 추출물을 경구 투여하였다. 상기 OVXc 군은 대조군, 추출물을 투여한 군은 실험군으로 설정하였다. 실험이 진행되는 4주 동안 매일 1회씩 같은 시간에 경구투여를 실시하였으며, 외관상의 건강상태와 행동의 이상 징후들을 관찰하였다. 여기서 추출물은 환 생성 이전의 분말을 의미한다.In order to confirm the efficacy of the manufactured health food, 20 rats that had undergone ovariectomy were used. These rats were divided into four groups and divided into sham group (normal group) and OVXc group, OVX200 group and OVX500 group that were resected after abdominal incision without ovariectomy. The sham group and the OVXc group were orally administered with water every day, the OVX200 group administered with 200 mg / kg of the extract according to the present invention, and the OVX500 group with 500 mg / kg of the extract administered orally. The OVXc group was set as the control group, and the group to which the extract was administered was set as the experimental group. Oral administration was performed at the same time once a day for 4 weeks during which the experiment was carried out. Apparent signs of health and behavioral abnormalities were observed. Here, the extract means the powder before the ring formation.
본 발명의 추출물이 혈중 에스트로겐 농도에 미치는 영향을 측정하기 위해, 마우스 에스트라디올(E2) ELISA kit(Cayman, Ann Arbor, MI, USA)를 사용하였으며, 제조사에서 제공하는 실험법에 따라 측정을 수행하였다. 측정 결과는 도 1에 나타내었다.Mouse estradiol (E2) ELISA kit (Cayman, Ann Arbor, MI, USA) was used to measure the effect of the extract of the present invention on blood estrogen concentration and measurements were made according to the manufacturer's test method. The measurement results are shown in Fig.
도 1에 나타낸 것과 같이, 추출물을 투여하기 전인 0주(baseline)에는 난소를 절제한 OVX 군들의 에스트로겐 농도가 난소를 절제하지 않은 sham 군에 비해 유의적으로 감소하였다(OVXc, OVX200, OVX500 군 각각 sham 군에 비해 24 %, 25 %, 23 % 감소함. p<0.05, p<0.001). 그러나 4주 동안 추출물을 투여한 후에는 대조군인 OVXc 군에 비해 OVX200, OVX500 두 군의 혈중 에스트로겐 농도가 각각 6 %, 17 % 증가하였으며, 특히 OVX500 군의 경우는 정상 마우스(sham 군)와 비슷한 수준까지 증가하였다.As shown in FIG. 1, estrogen levels in the ovariectomized OVX group were significantly lower than those in the ovariectomized sham group at baseline (OVXc, OVX200, and OVX500 groups, respectively) before administration of the extract p <0.05, p <0.001) compared with the sham group (24%, 25%, and 23%, respectively). However, after 4 weeks of administration, the concentrations of estrogen in the OVX200 and OVX500 groups were increased by 6% and 17%, respectively, compared with the control group, OVXc, Respectively.
상기의 결과는 폐경이 여성에서 나타나는 골다공증, 고지혈증과 같은 증후군들은 난소 기능의 소실로 인한 혈중 에스트로겐 농도의 감소에서 기인한 것으로 확인할 수 있다. 따라서 본 발명의 추출물을 섭취시, 혈중 에스트로겐 농도가 상승하는 것으로 확인되므로, 추출물이 체내에서 식물성 에스트로겐(phytoestrogen)으로 작용하여, 각종 갱년기 증후군의 예방 및 완화에 대한 효과를 가지고 있는 물질이라고 판단할 수 있다.
The above results can be confirmed that the syndromes such as osteoporosis and hyperlipidemia in menopause are caused by a decrease in blood estrogen concentration due to the loss of ovarian function. Therefore, it is confirmed that the estrogen concentration in the blood increases when the extract of the present invention is ingested. Therefore, it can be judged that the extract acts as a phytoestrogen in the body and has effects on prevention and alleviation of various menopausal syndromes have.
본 발명의 권리는 위에서 설명된 실시 예에 한정되지 않고 청구범위에 기재된 바에 의해 정의되며, 본 발명의 분야에서 통상의 지식을 가진 자가 청구범위에 기재된 권리범위 내에서 다양한 변형과 개작을 할 수 있다는 것은 자명하다.It is to be understood that the invention is not limited to the disclosed embodiments, but is capable of many modifications and variations within the scope of the appended claims. It is self-evident.
Claims (12)
상기 숙성된 백수오와 적하수오를 당귀, 쥐눈이콩과 혼합하는 제1 혼합단계;
상기 제1 혼합단계에서 생성된 제1 혼합물을 57℃ 내지 87℃에서 3시간 내지 8시간 동안 증숙하고 상온에서 건조하는 건조단계;
상기 건조단계에서 생성된 건조물과 유산균, 효모균, 납두균, 아세트산균, 스피루리나, 및 클로렐라로 이루어진 유용미생물을 혼합하는 제2 혼합단계;
상기 제2 혼합단계에서 생성된 제2 혼합물에 마, 울금 및 홍삼을 혼합한 후 분쇄하는 분말형성 단계; 및
상기 분말형성 단계에서 생성된 분말에 꿀 또는 올리고당을 혼합하여 둥글게 빚는 환 제조단계를 포함하는 갱년기 증상 개선용 건강 식품 제조 방법.A fermentation step of adding Baechuo and Red Sewer to the rice wine and aging for 8 to 24 hours;
A first mixing step of mixing the aged Baekgoo and the red pepper with Angelicae gigantis and the snowy bean;
Drying the first mixture produced in the first mixing step at a temperature of 57 ° C to 87 ° C for 3 to 8 hours and drying at room temperature;
A second mixing step of mixing the dried product produced in the drying step with a useful microorganism consisting of lactic acid bacteria, yeast, nascent bacteria, acetic acid bacteria, spirulina, and chlorella;
A powder forming step of mixing the second mixture produced in the second mixing step with a mixture of horse radish and red ginseng followed by pulverization; And
And a ring-making step in which the powder produced in the powder-forming step is mixed with honey or oligosaccharide to be rounded.
상기 숙성단계 전에 상기 백수오 및 적하수오 각각을 0.1㎝ 내지 0.3㎝의 길이로 절단하는 절단단계를 더 포함하는 갱년기 증상 개선용 건강 식품 제조 방법.The method according to claim 1,
Further comprising a cutting step of cutting each of the white ocher and the red ocher to a length of 0.1 cm to 0.3 cm before the aging step.
상기 분말은 제2 혼합물 40±5 중량%과 마, 울금, 홍삼을 각각 20±5 중량%를 포함하는 것을 특징으로 하는 갱년기 증상 개선용 건강 식품 제조 방법.The method according to claim 1,
Wherein the powder comprises 40 ± 5% by weight of the second mixture and 20 ± 5% by weight of each of red pepper, red ginseng and red ginseng.
상기 제1 혼합단계에는 칡, 홍화씨, 죽순, 산조인, 석류, 자두, 배를 더 포함하는 것을 특징으로 하는 갱년기 증상 개선용 건강 식품 제조 방법.The method according to claim 1,
The method of claim 1, wherein the first mixing step further comprises the step of adding a safflower seed, a safflower seed, a bamboo shoot, a sanjoin, a pomegranate, a plum, and a pear.
상기 추출단계에서 생성된 추출물 및 당귀, 쥐눈이콩을 혼합하는 제1 혼합단계;
상기 제1 혼합단계에서 생성된 제1 혼합물을 57℃ 내지 87℃에서 3 내지 8시간 동안 증숙하고 상온에서 건조하는 건조단계;
상기 건조단계에서 생성된 건조물과 유산균, 효모균, 납두균, 아세트산균, 스피루리나, 및 클로렐라로 이루어진 유용미생물을 혼합하는 제2 혼합단계;
상기 제2 혼합단계에서 생성된 제2 혼합물에 마, 울금 및 홍삼을 혼합한 후 분쇄하는 분말형성 단계; 및
상기 분말형성 단계에서 생성된 분말에 꿀 또는 올리고당을 혼합하여 둥글게 빚는 환 제조단계를 포함하는 갱년기 증상 개선용 건강 식품 제조 방법.An extraction step of obtaining an extract of Bacillus subtilis and an inflorescence extract by a hot water extraction method;
A first mixing step of mixing the extract, which is produced in the extraction step, with Angelica gigas and Angelicae beans;
Drying the first mixture produced in the first mixing step at a temperature of 57 ° C to 87 ° C for 3 to 8 hours and drying at room temperature;
A second mixing step of mixing the dried product produced in the drying step with a useful microorganism consisting of lactic acid bacteria, yeast, nascent bacteria, acetic acid bacteria, spirulina, and chlorella;
A powder forming step of mixing the second mixture produced in the second mixing step with a mixture of horse radish and red ginseng followed by pulverization; And
And a ring-making step in which the powder produced in the powder-forming step is mixed with honey or oligosaccharide to be rounded.
상기 제1 혼합단계에는 칡, 홍화씨, 죽순, 산조인, 석류, 자두, 배를 더 포함하는 것을 특징으로 하는 갱년기 증상 개선용 건강 식품 제조 방법.The method of claim 5,
The method of claim 1, wherein the first mixing step further comprises the step of adding a safflower seed, a safflower seed, a bamboo shoot, a sanjoin, a pomegranate, a plum, and a pear.
상기 추출단계 전 상기 백수오 및 적하수오 각각을 0.1㎝ 내지 0.3㎝로 절단하는 절단단계를 더 포함하는 갱년기 증상 개선용 건강 식품 제조 방법.The method of claim 5,
Further comprising a cutting step of cutting each of the white water and the red water before the extraction step to 0.1 cm to 0.3 cm.
상기 분말은 제2 혼합물 40±5 중량%과 마, 울금, 홍삼을 각각 20±5 중량%를 혼합 분쇄하는 것을 특징으로 하는 갱년기 증상 개선용 건강 식품 제조 방법.The method of claim 5,
Wherein the powder is mixed and pulverized with 40 ± 5% by weight of the second mixture and 20 ± 5% by weight of each of margarine, red ginseng and red ginseng.
상기 환 제조단계 이후에 80℃ 내지 95℃에서 건조 및 살균처리하는 단계를 더포함하는 것을 특징으로 하는 갱년기 증상 개선용 건강 식품 제조 방법.The method according to any one of claims 1 to 8,
Further comprising the step of drying and sterilizing at 80 ° C to 95 ° C after the ring-making step.
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