KR20100006733A - 건강보조식품 - Google Patents
건강보조식품 Download PDFInfo
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- KR20100006733A KR20100006733A KR1020080067060A KR20080067060A KR20100006733A KR 20100006733 A KR20100006733 A KR 20100006733A KR 1020080067060 A KR1020080067060 A KR 1020080067060A KR 20080067060 A KR20080067060 A KR 20080067060A KR 20100006733 A KR20100006733 A KR 20100006733A
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- rice
- barley
- malt
- brown rice
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Classifications
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/32—Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
-
- 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
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
열량 | 35.8Kcal | |
탄수화물 | 7.9g | 2.4% |
단백질 | 1.1g | 1.8% |
지방 | 0.25g | 0.4% |
나트륨 | 2.9mg | 0.1% |
식이섬유 | 1.1g | 4.5% |
%영양소 기준치: 1일 영양소 기준치에 대한 비율 |
비만억제 | 4.6 |
변비완화 | 4.7 |
혈당치(mg/dl) | |||
0주 | 1주 | 2주 | |
대조군 | 323.4±13.6 | 402.4±53.4 | 468.5±16.8 |
실험군 | 352±17.5 | 248.4±7 | 188.4±24.8 |
Claims (1)
- 조성물 총 중량에 대하여 발아현미 46~48%와, 조 11~13%와, 옥수수 10~11%와, 녹두 2~3%와, 메밀 0.5~1%와, 밀 0.5~1.5%와, 보리 0.5~1.5%와, 흑두 1.5~2.5%와, 수수 4.5~5.5%와, 약콩 4~5%와, 율무 4.5~5.5%와, 기장 4.5~5.5%와, 엿기름 0.5~1%와, 청국장 0.5~1%와, 무청 0.1~0.5%와, 당근 0.1~0.5%와, 우엉 0.2~0.5%와, 표고버섯 0.1~0.5%와, 뽕잎 2~3%의 중량비의 분말을 혼합하여 형성되고,상기 발아현미와, 조와, 옥수수와, 녹두와, 메밀과, 밀과, 보리와, 흑두와, 수수와, 약콩과, 율무와, 기장은 각각 겨와 배와 내배유를 포함하는 전곡으로 형성되는 것을 특징으로 하는 건강보조식품.
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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KR101259600B1 (ko) * | 2010-11-25 | 2013-04-30 | 농업회사법인 하영 주식회사 | 발아현미를 이용한 기능성 음료 및 이의 제조방법 |
KR101866327B1 (ko) * | 2016-09-26 | 2018-06-11 | 농업회사법인 하늘빛 주식회사 | 식물성 차 음료 |
KR20190083549A (ko) | 2018-01-04 | 2019-07-12 | 농업회사법인 주식회사 자연애 | 새싹보리 분말의 제조방법 |
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Cited By (3)
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KR101259600B1 (ko) * | 2010-11-25 | 2013-04-30 | 농업회사법인 하영 주식회사 | 발아현미를 이용한 기능성 음료 및 이의 제조방법 |
KR101866327B1 (ko) * | 2016-09-26 | 2018-06-11 | 농업회사법인 하늘빛 주식회사 | 식물성 차 음료 |
KR20190083549A (ko) | 2018-01-04 | 2019-07-12 | 농업회사법인 주식회사 자연애 | 새싹보리 분말의 제조방법 |
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