KR101261146B1 - Functional Food Composition having obesity control effect and the preparation method thereof - Google Patents

Abstract

The present invention relates to a functional food composition for inhibiting obesity having a body fat and weight loss effect, and a method for preparing the same, and in detail, the present invention relates to an old pumpkin, sweet potato, banana, yacon, yacon leaf, fresh leaf, Since chicory, onion, red soybean and glucose, oligosaccharide are included as essential ingredients, the functional food composition of the present invention satisfies the desire to consume food, inhibits the action of digestive enzymes, improves bowel effect and suppresses absorption of nutrients. It can be used as an anti-obesity agent effective for body fat and weight loss.

Description

Functional food composition having an obesity inhibitory effect and a method for preparing the same {Functional Food Composition having obesity control effect and the preparation method

The present invention relates to a functional food composition for inhibiting obesity using enzymes containing sweet potatoes, bananas, yacon, yacon leaves, bright leaf, chicory, onion, red bean, and old pumpkin as active ingredients.

[1] Ministry of Health and Welfare., Report on 1998 National health and nutrition survey, 2000; Lee BG., Et al., J. Kor . Soc . Study Obesity , 11 (2) , pp 131-140, 2002

2 Manson, et al., New England J. Med . , 333 , pp677-685, 1995; Kopleman PG., Nature , 404 , pp635-643, 2000

[3] Must, et al., JAMA , 282 , pp 1523-1529, 1999

[Field 4] Field AE., Et al., Arch . Intern , Med ,. 161 (13) , pp1581-1586, 2001

[Reference 5] Cha BR., Et al., Kor . J. Nutr ., 36 (5) , pp 483-490, 2003

6, Kae SH., Patterns of body weight and diet for Korean-1998 National health and nutrition survey-Proceeding for Korean Cummunity Nutrition., Society spring Conference, 7-28, 2001

[Reference 7] Lee BG., Et al., J. Kor . Soc . Study Obesity , 11 (2) , pp 131-140, 2002; Food and environment., September 18, 2002

[Reference 8] Lee BG., Et al., J. Kor . Soc . Study Obesity , 11 (2) , pp 131-140, 2002; Wadden TA., Et al., Arch . of Intern . Med . , 161 , pp218-27, 2001

9 J Kang, et al., J. Kor . Acad . Fam . Med ., 19 (2) , pp 167-176, 1998

10 Moyer CL., Et al., Am . J. clin . Nutr ., 50 , pp1324-327, 1989

[11] Donnelly JE., Et al., Am . J. clin . Nutr ., 54 , pp 56-61, 1991

12. Oh SJ., Et al., J. Kor . Soc . Study Obesity , 9 , pp209-218, 2000

[Reference 13] Lee HY., J. Kor . Soc . Study Obesity , 6 , pp 75-84, 1997;

Moon SJ., Et al., Korean J. Nutrition , 30 , pp 155-169, 1997

[Reference 15] National Institute of Oriental Medicine, Joint Textbook Editing Committee, Herbology, Younglim History, pp.352-353, 2007

[16] Cho, Hyuk et al. 6, Effect of Red Soybean on Biochemical and Histological Changes in Rats Induced by High Fat Diet, Korean Journal of Oriental Medicine, 23 (4) , pp.1-8, 2002

[Ref. 17] Cho, In-Hyuk, Jeon So-Doo and Han, Jin-Jin on High Fat Diet-induced Obesity Rats, Ph.D Thesis, Graduate School of Kyungsan University, 2002

[Article 18] Ji Jun-hwan, Effect of Red Soybean Distilled Herbal Acupuncture on Lipid Composition, Hepatic Function, Antioxidant Effect and Molecular Biology in Obese Rats, Ph.D Thesis, Sangji University, 2005

Obesity is one of the most common nutritional disorders in the world, and obesity is a phenomenon in which excess calories are accumulated in the form of fat in the body by ingesting excessive calories compared to calories consumed. According to WHO statistics, more than 250 million people are currently classified as obese, and after 20 years, about 300 million will suffer from obesity. About 50% of US adults are overweight or obese with BMI≥25, and recent domestic statistics show that one out of four adults has a BMI of 25 or more (Ministry of Health and Welfare., Report on 1998 National health and nutrition survey, 2000; Lee BG., et al., J. Kor. Soc.Study Obesity, 11 (2) , pp131-140, 2002).

Obesity is thought to be caused by a variety of causes, including genetic influences, environmental effects from westernized diets, and psychological effects from stress, but the exact cause and mechanisms have not been clearly established. Obesity, however, is not only a problem of obesity itself, but also can act as a cause of diseases such as cardiovascular disease and diabetes (Manson, et al., New England J. Med . , 333 , pp677-685, 1995; Kopleman PG., Nature , 404 , pp 635-643, 2000; Must, et al., JAMA , 282 , pp1523-1529, 1999). There is a great deal of interest in the treatment of obesity worldwide.

In addition, obesity is not only a matter of appearance, but also deeply related to the development of various adult diseases. The higher the obesity, the higher the prevalence of diabetes, cholelithiasis, hypertension, heart disease, and stroke (Field AE., Et al., Arch) . . Intern, Med, 161 (13 ), pp1581-1586, 2001;..... Cha BR, et al, Kor J. Nutr, 36 (5), pp483-490, 2003). Thus, the financial burden and the loss of life caused by obesity are enormous. Epidemiological studies in the United States show that in 1991 there were 280,000 deaths from obesity-related diseases, about 80% of whom were highly obese, with BMI≥30, and about 120 trillion won a year spent on obesity-related diseases. It is indicated.

As interest in weight control increases, 48.1% of women in their 20s and 40% of women in their 30s have reported weight loss attempts over the past year (Kae SH., Patterns of body weight and diet for Korean-1998 National health and nutrition survey- Proceeding for Korean Cummunity Nutrition., Society spring Conference, 7-28, 2001). The size of the domestic diet market is growing rapidly and is estimated to be 200 billion won in 2001 and 300 billion won in 2002, and weight control foods imported at normal prices have increased by 110 times in the past two years. However, these products have become a problem in terms of effectiveness, side effects have been reported during the period used a lot (Lee BG., Et al. , J. Kor. Soc. Study Obesity , 11 (2) , pp 131-140, 2002; Food and environment., September 18, 2002).

On the other hand, various methods and research results for the treatment of obesity have been proposed. Obesity is the accumulation of surplus energy in the body due to excessive intake or consumption of energy. Need improvement (Lee BG., Et al., J. Kor . Soc . Study Obesity , 11 (2) , pp 131-140, 2002; Wadden TA., Et al., Arch . of Intern . Med . , 161 , pp 218-27, 2001). It has a low caloric diet on the rationale that you can work to improve your lifestyle is by having a calorie intake that exceeds the basal metabolic rate to prevent the fat and basal metabolic rate decreases (Kang JH., Et al. , J. Kor. Acad . Fam. Med., 19 ( 2), pp167-176, 1998). In addition to diet, another axis of obesity treatment is exercise therapy. It is well established that regular exercise is beneficial for weight control, but studies show that the combination of low calorie meal therapy has additional effects on weight control (Moyer CL., Et al., Am . J. clin . Nutr ., 50 , pp1324-327, 1989; Donnelly JE., Et al., Am . J. clin. Nutr ., 54 , pp56-61, 1991). In addition, research on bioregulatory functions of various foods is being actively conducted, and in the field of obesity, red ginseng, aloe, hydroxycitrate (HCA), flavonoids, carnitine, chitosan, and capsaicin ) there is some research on weight loss using a variety of foods such as material progress (Oh SJ., et al. , J. Kor. Soc. study Obesity , 9 , pp 209-218, 2000; Lee HY., J. Kor . Soc . Study Obesity , 6 , pp 75-84, 1997; Moon SJ., Et al., Korean J. Nutrition , 30 , pp 155-169, 1997).

Pumpkin is an agricultural product that can be cultivated without any fertilization or pesticides in idle areas around the country. It is a pollution-free food rich in carotene, minerals, dietary fiber, and sugars, which are precursors of vitamin C and vitamin A. The old pumpkin is a representative food resource familiar to Koreans from ancient times, and has been used as a healthy food for people with weak stomachs, recovery patients, and postpartum edema. Recently, the effects of old pumpkin colon cancer, cystitis, enlarged prostate gland, arteriosclerosis, diabetes, night blindness, dry eye, etc. have been reported.

Sweet potato is a perennial plant that grows along the buckwheat family and becomes a sweet potato whose root part is tuber. Sweet potatoes contain 68.6% water, 26.4% carbohydrates, 1.8% protein, 0.6% fat, and other high amounts of provitamin A, carotene, and vitamins B1, B2, C and niacin.

Bananas are native to tropical Asia. Evergreen perennial plant, 3-10m high. There are roots that go deep into the ground and support, and roots that reach up to 30cm below the ground and spread to the side, where the root hairs are absorbed. In green bananas, about 20% is starch, but most of it becomes sugar after 1 week by ethylene treatment. In addition, tannins are insoluble and lose their astringent taste.

Yacon is a perennial plant of the Asteraceae family. The underground part is similar to daaria or sweet potato, and the ground part is similar to the pork potato, and the height is about 1.5 ~ 3m. Stems green, purple, hairy, cylindrical or somewhat angled, hollow at maturity. Nodes 15-20, branching occurs on stalks, often in combination. Many roots develop in the eyes of the roots of the ground. Root system forms many muscles and tubers, 4 ~ 20 nutrient storage organs. The muscle roots are fusiform, 25cm long and 10cm in diameter. Meat color white, milky, white with purple stripes, purple, pink and yellow. The epidermis is brownish, pinkish, greenish purple, milky or ivory with yellow crystals in the fine resin (1 ~ 2mm). The leaves are large, the lower leaves are broad egg-shaped, close or subcutaneous, the base is ear-shaped, and the edges are serrated. Stomach leaves oval, without lobe, lanceolate at base and basal. Yacon contains a large amount of components such as inulin, polyphenols, and fructooligosaccharides. Inulin is helpful in diabetic diets, and polyphenols are effective in preventing atherosclerosis. In the case of yacon leaves, dietary fiber and a low calorie due to a lot of food is helpful.

It is also known as Myeong Il-yeop and Shincho-cho. It is about 1m high. Root stems and roots thick. Branches split from upper stem. The leaves on the roots gather from the base of the stem and have thick petioles. 1 ~ 2 times 3 small leaves with pinnate leaf, small leaves are egg-shaped or irregular, divided into two or three. The leaves are thick, light and shiny with dark green. The top leaf degenerates, leaving only the swollen leaf house. Cutting the stems or leaves yields a pale yellow juice.

Chicory is 50 ~ 150cm high and the stem is hard and hairy. The root leaves are split into idols, and the split pieces are shaped like an egg-shaped egg with a flat edge. It has wings at the bottom, and the sculpture at the end is large, and the sculpture next to it is triangular. Flowers bloom in July-September, light blue, with axils on top of stems and end of stems. Fruits are achene, long ax, with 3-5 corners at the top. Perennial herb, native to northern Europe. In addition to carotene, vitamin B ₂ and vitamin C, it is rich in potassium, iron, and dietary fiber, which is good for preventing constipation. Especially, chicory has a bitter taste of 'intibin', which promotes digestion and strengthens the vascular system.

Onion scales vary slightly depending on the variety, but the flat round or round shape has a thin filmy purplish brown skin on the outside, and the inner scales are thick and layered. It is spicy. The leaves are hollow cylinders, dark green, dry in bloom, and have thick, scaly patches. Onions are mainly edible, and the peculiar smell of scales is due to compounds such as propyl disulfide and allyl sulfide. It promotes the secretion of digestive juices physiologically and has an effect such as excitement, sweating and diuresis. In addition, the scales contain minerals such as calcium and phosphate together with various vitamins to remove harmful substances in the blood. Scales are often used in salads, soups, and meat dishes, and are used as spices in various dishes. The leaves contain vitamin I 5,000 IU, vitamin C 45 mg, calcium 80 mg, magnesium 24 mg and potassium 220 mg in 100 g.

Red bean (Phaseoli Semen) is a mature seed of the annual herb, Phaseolus calcaratus Roxb. Or red bean P. angularis WF Wight. To dry. The taste is sweet and sour, and the weakness is plain, and it has the effect of descending, so that it can control the water supply in the water and settle the water.消腫 藥) to the species (水腫) and each (脚氣) is inclined to 증 (증) is suitable, and diuretic retreat (利 濕 退 黄) to treat mild to jaundice (輕症). It contains 20.7% protein, 0.5% fat, 58% carbohydrates, 4.9% crude fiber, 3.3% ash and calcium, phosphorus, iron, riboflavine and nicotinic acid. Younglimsa, pp.352-353, 2007). Experimental study was conducted to investigate the effects of red-oxi on the biochemical and histochemical changes in obese rats (Cho Ki-hyuk et al. 6, The effect of red-o-sodium on high-fat diet-induced biochemical and histological changes, Korean Journal of Oriental Medicine, 23 (4) , pp.1-8, 2002) and the Effects of Red Soybean Soy Sauce and Han In-Jin (Cho Ki-Hyuk, Red Soybean Soy and Han-Jin Han on Obese Rats Induced by High Fat Diet, Ph.D Thesis, Graduate School of Kyungsan University, 2002) Influence of obese rats (Ji Jun-hwan, Red Soybean Distillery Herbal Acupuncture on Lipid Composition, Hepatic Function, Antioxidant Effect and Molecular Biology, Obesity Rats, Ph.D Thesis, Sangji University, 2005) This study studied the effects of a combination herbal preparation containing many herbal medicines including red soybeans.

Therefore, the present inventors have excellent satiety, body fat decomposition and appetite by containing Lactobacillus rammosus and Lactobacillus subtiles which inhibit body fat in sweet potatoes, bananas, yacons, yacon leaves, bright leaf, chicory, onions, red bean and old pumpkin. The present invention was completed by confirming the inhibitory action.

In accordance with the above object, the present invention provides a functional food composition for inhibiting obesity using an enzyme-producing strain containing sweet potato, banana, yacon, yacon leaf, myeongil, chicory, onion, red bean and old pumpkin as active ingredients.

The old pumpkin of the present invention is characterized in that the old pumpkin grown for more than 4 months, preferably from May to 7 months.

The enzyme-producing strain of the present invention contains Lactobacillus Rhamnosus or Lactobacillus subtilus, and preferably Lactobacillus rammosus (Meozen Co., Ltd., 09h12081, 09Q1208h1) or Lactobacillus. Bacillus subtiles (Meozen Co., Ltd., 10h01061, 10Q016h1), and the strains generated from the enzyme-producing strain can produce enzymes that exhibit a variety of pharmacological activity, for example, Lactobacillus rammosus Is a lipolytic oxidoreductase, Lactobacillus subtilis produces a coenzyme having cholesterol inhibition, antioxidant, anti-aging action, preferably Lactobacillus rammosus is an antioxidant activity, or Lactobacillus subtilis is an antioxidant activity, or Inhibition of obesity, hypertension, cholesterol suppression, diabetes prevention, thrombolysis, heart function improvement, fatigue recovery, insomnia improvement It can produce enzymes that can help you get free from heart palpitations and other yo-yo phenomena.

It may also be prepared with a composition containing glucose and oligosaccharides in addition to the above components.

The old pumpkin has a digestive enzyme inhibitory action, sweet potatoes give a feeling of satiety, bowel movement promoting action, bananas have an intestinal peristalsis promoting action, yacon and yacon leaves have an antioxidant action, Myeongil green leaves body fat breakdown and fat Synthetic inhibitory effect, chicory has a large amount of fiber has the effect of improving bowel movements, onion has a lipid-lowering and cholesterol-lowering effect, red soybeans to lower the heat, give a feeling of satiety, functional food composition of the present invention meets the feeling of satiety , Body fat decomposition, appetite suppression, digestive enzyme action inhibition, improving bowel effect and nutrient absorption due to the body fat and weight loss effect.

In addition to the above components can be prepared with a composition containing glucose and oligosaccharides.

Specifically, the functional food composition of the present invention as essential ingredients 1-50% by weight of old pumpkin, 1-5% by weight of sweet potatoes, 1-5% by weight of bananas, 1-10% by weight of yacon, 1-10% by weight of yacon, 1-5% by weight of yacon leaves, 1-5% by weight of leaf, 1-10% by weight of chicory, 1-5% by weight of onion, 1-5% by weight of small red beans, 1-90% by weight of glucose and 1-10% by weight of oligosaccharide, Preferably 10-50% by weight of old pumpkin, 1-5% by weight of sweet potato, 1-5% by weight of banana, 1-10% by weight of yacon, 1-10% by weight of yacon, 1-5% by weight of yacon leaf, 1-day leaf 5 wt%, chicory 1-10 wt%, onion 1-5 wt%, red bean 1-5 wt%, glucose 1-80 wt% and oligosaccharide 1-10 wt%.

Hereinafter, the present invention will be described in detail.

The composition of the present invention can be obtained as follows.

The composition of the present invention is to remove the peel and the skin of the old pumpkin, finely chopped, sweet potatoes are cooked slightly, bananas are crushed finely after removing the peel, yacon crushed finely, cooked slightly, yacon leaves, Myeongil, chicory and onion finely First step of slicing and cooking red bean curd; Spread the glucose evenly over the prepared material and mix well, and then put in a jar and evenly sprinkle oligosaccharides on it and sealed to 1 to 100 days at a temperature of 0 to 20 ℃, preferably 5 to 30 ℃, preferably 30 to A second step of storing for 60 days; After the aging process, evenly stir the mixture in the jar, and then sealed again for 1 to 100 days, preferably 30 to 60 days at a temperature of 0 to 20 ℃, preferably 5 to 30 ℃ After storage, after confirming the maturation of the mixture, the oligosaccharide was added, and then Lactobacillus rhammosus (Meogen, 09h12081, 09Q1208h1) and Lactobacillus subtilis (Meogen, 10h01061, 10Q016h1) After the addition, at 0 to 20 ℃, preferably at a temperature of 5 to 30 ℃, 1 to 50 days, preferably after 20 to 40 days again the strain is 0.1 to 1.0 (%) relative to the weight of the aging mixture (w / w), preferably 0.1 to 0.5 (%) (w / w) is added in the same manner, and then at a temperature of 0 to 25 ° C, preferably 5 to 30 ° C, 1 to 10 months, preferably Preferably through the third stage of the manufacturing process The composition can be obtained.

Therefore, the present invention provides the above-mentioned manufacturing method and functional food composition prepared by the above-mentioned manufacturing method.

Functional food composition of the present invention can be used as a food, beverage, or beverage additives for health, the functional composition is mixed with water at 0.01% to 10% by weight relative to the total weight of food to have body fat and weight loss effect Inhibitory formulations include powders, granules, tablets, soft or hard capsules, drops, tea bags or beverage formulations, preferably beverage formulations.

In addition, the functional food composition of the present invention can be used in a variety of foods and beverages for the prevention of obesity having a body fat and weight loss effect.

Examples of the food to which the composition of the present invention can be added include various foods, beverages, gums, candy, confectionery, tea, vitamin complexes, and health functional foods.

The beverage composition of the present invention has no particular limitation on the liquid component except for containing the above components as essential ingredients in the ratios indicated, and may contain various flavors or natural carbohydrates as additional ingredients, such as ordinary beverages. Examples of the above-mentioned natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose, oligosaccharides and the like; And sugars such as conventional sugars such as polysaccharides such as dextrin, cyclodextrin and the like and xylitol, sorbitol, erythritol. As flavoring agents other than those described above, natural flavoring agents (tauumatin, stevia extract (e.g., Rebaudioside A, glycyrrhizin, etc.) and synthetic flavoring agents (saccharin, aspartame, etc.) can be advantageously used. The proportion of said natural carbohydrates is generally about 1-20%, preferably about 5-12% per 100 ml of the composition of the present invention.

In addition to the above, the composition of the present invention includes various nutrients, vitamins, minerals (electrolytes), dietary ingredients, flavoring agents such as synthetic and natural flavoring agents, coloring and neutralizing agents (such as cheese, chocolate), pectic acid and salts thereof. , Alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated drinks and the like. In addition, the compositions of the present invention may contain flesh for the production of natural fruit juices and fruit juice beverages and vegetable beverages. The present invention can be used as a mixed agent such as lactic acid bacteria preparation beverages or pastes such as yogurt. These components can be used independently or in combination.

Pumpkin, sweet potatoes, bananas, yacon, yacon leaves, bright leaves, chicory, onions and red beans of the present invention can be used safely for long-term administration for the purpose of prevention because there is little toxicity and side effects.

Food compositions containing aged pumpkins, sweet potatoes, bananas, yacons, yacon leaves, bright leaves, chicory, onions, and red beans of the present invention may be added to foods or beverages for the purpose of body fat and weight loss. At this time, the amount of the food composition of the present invention in the food or beverage may generally be added at 0.01 to 30% by weight of the total food weight, the beverage composition is 0.02 to 30 g based on 100 ml, preferably 0.3 to 1 The food composition of the present invention can be added at a ratio of g.

In addition, the present invention is a confectionary bakery, noodles, tofu, processed meat, kimchi containing a food composition essentially containing natural additives such as old pumpkin, sweet potatoes, bananas, yacon, yacon leaves, Myeongil, chicory, onion and red bean Food additives with a natural preservative function that can extend the shelf life of the product, prevent corruption and extend the shelf life by adding it at a concentration of 5 to 50,000 ppm on food processing processes or finished products, such as fermented foods. Also provides.

In addition, the present invention is a food additive additive, such as fungicides, spices, seasonings, various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavoring agents, colorants and neutralizing agents (cheese, chocolate, etc.) ), Pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonation agents used in carbonated beverages, or the like as essential raw materials for food materials. It provides a method of using a food additive characterized in that.

At this time, the food additive may be added to the food by dipping, spraying or mixing the food, and the ratio of such additive is not so important, but it is generally selected in the range of 0.01 to about 20 parts by weight per 100 parts by weight of the composition of the present invention. to be.

Food products include fruits, vegetables, dried or cut products of fruits or vegetables, fruit juices, vegetable juices, mixed juices or beverages containing acidic beverages, cookies, candies, caramels, gums, etc. Fermented dairy foods such as tea, tea, yogurt, dairy foods, condiments, alcoholic beverages, canned or bottled foods, noodles, livestock processed foods, fish processed foods, microbial fermented foods, legumes foods, cereals, meat products, licorice , Herbs or any one or more.

As described above, the functional food composition for inhibiting obesity has a body fat and weight loss effect of the present invention while suppressing the action of digestive enzymes, improve the bowel effect and suppress the absorption of nutrients while satisfying the desire to eat food Since it is effective for body fat and weight loss, it can be used as an agent for suppressing obesity.

Hereinafter, the present invention will be described in detail with reference to the following Examples and Experimental Examples.

However, the following examples and experimental examples are illustrative of the present invention, and the content of the present invention is not limited by the following examples and experimental examples.

Example  1. of the composition of the present invention Manufacturing example

50g (2.5%) of bananas purchased from the Garak Agricultural and Fishery Market, 500g (25%) of old pumpkins, and 50g of sweet potatoes, purchased from Hansalim ( http://www.hansalim.or.kr/ ) and organic farmers (Chungwon-gun, Chungbuk) 2.5%), Yacon 100g (5%), Yacon Leaf 50g (2.5%), Myeongil Leaf 50g (2.5%), Chicory 100g (5%), Onion 50g (2.5%), Red Bean 50g (2.5%) Afterwards, the 7-month-old pumpkin is peeled and then chopped, the sweet potatoes are cooked slightly, and the banana is peeled and then crushed. After crushing the yacon, cook it slightly, and chop the yacon leaves, fine slices, chicory and onions, and cook the red beans.

Sprinkle 900 g (45%) of glucose evenly over the prepared ingredients and mix well. Then, put it in a jar and sprinkle 100 g (5%) of oligosaccharide (phosphate) evenly on it and then seal it. Store for 50 days. After 40-50 days of aging, the mixture in the jar is stirred evenly, then sealed again and stored for 40-50 days at a temperature of 20 ℃. After 40-50 days, after the aging of the mixture was confirmed, 0.5 (%) (w / w) oligosaccharide of the weight of the aging mixture was added thereto, followed by Lactobacillus ramus bacillus (Meozen Co., Ltd., 09h12081, 09Q1208h1) and After injecting 0.05% (v / w) of Lactobacillus subtilis bacteria (Meozen Co., Ltd., 10h01061, 10Q016h1), after 30 days at 25 ℃, humidity 1-3% again said strain in the same way 0.5 (%) (w / w) of the weight of the aging mixture is added. After the addition, the composition of the present invention (hereinafter referred to as "SSD") is completed after fermentation for 8-9 months at 25 ° C and a humidity of 1-3%.

The composition (SSD) of the present invention can solve the loss of appetite, body fat decomposition, bowel movements, etc., while maintaining the condition, regardless of constitution, and can solve obesity without the yo-yo phenomenon such as palpitations, fatigue, insomnia, etc. have.

Examples of the formulation of the composition are described below, but are not intended to limit the present invention but to explain in detail only.

Formulation example  1. Preparation of dietary supplements

SSD extract ........... 1000 mg

Vitamin Blend ......... 20 g

Vitamin A Acetate ............... 70 μg

Vitamin E ..................................... 1 mg

Vitamin B1 ................................. 0.13 mg

Vitamin B2 ................................. 0.15 mg

Vitamin B6 ......................................... 0.5 mg

Vitamin B12 ................................. 0.2 μg

Vitamin C ......................................... 10 mg

Biotin .......................... 10 μg

Nicotinic Acid Amide ...................................... 1.7 mg

Folic acid ......................................... 50 μg

Calcium Pantothenate ......................................... 0.5 mg

Mineral mixture ......................

Ferrous Sulfate ................................. 1.75 mg

Zinc Oxide ......................................... 0.82mg

Magnesium Carbonate ............... 25.3 mg

Potassium monophosphate ......................................... 15 mg

Dicalcium Phosphate ......................................... 55 mg

Potassium Citrate ..................... 90 mg

Calcium Carbonate ......................... 100 mg

Magnesium Chloride .............. 24.8 mg

Although the composition ratio of the vitamin and mineral mixture is a composition suitable for a relatively healthy food in a preferred embodiment, the compounding ratio may be arbitrarily modified, and the above ingredients are mixed according to a conventional health functional food production method. The granules may be prepared and used for preparing the nutraceutical composition according to a conventional method.

Formulation example  2. Health functional drink  Produce

SSD extract ........... 1000 mg

Citric Acid ..................... 100 mg

Oligosaccharide ........................... 100 g

Plum concentrate .............. 2 g

Taurine ......................................... 1 g

Purified water is added to the whole ...... 900 ml

After mixing the above components in accordance with a conventional healthy beverage production method, and stirred and heated at 85 ℃ for about 1 hour, the resulting solution is filtered and obtained in a sterilized 2 L container, sealed sterilization and then refrigerated and stored in the present invention It is used to prepare a health functional beverage composition.

Although the composition ratio is a composition suitable for a preferred beverage in a preferred embodiment, the compounding ratio may be arbitrarily modified according to regional and ethnic preferences such as demand hierarchy, demand country, and use purpose.

Claims (6)

Peel and slice the old zucchini, cook the sweet potatoes slightly, peel the chopped bananas, chop finely, crush the yacons, simmer them slightly, chop the yacon leaves, sunday leaves, chicory and onions, and cook the red beans. First step; Second step of evenly spraying glucose evenly on the prepared material, mixed well, put in a jar and evenly sprinkle oligosaccharide on it and sealed to store for 1 to 100 days at a temperature of 0 to 20 ℃; After the aging process, after stirring the mixture in the jar evenly, and then sealed again and stored for 1 to 100 days at a temperature of 0 to 20 ℃, after confirming the aging of the mixture, and then put oligosaccharides, Lactobacillus rhammosus bacteria (Meozen Co., Ltd., 09h12081, 09Q1208h1) and Lactobacillus subtilis bacteria (Meozen Co., Ltd., 10h01061, 10Q016h1) were added, and then, at a temperature of 0 to 20 ° C, 1 to 50 ° C. After one day, the strain is added with 0.1 to 1.0 (%) (w / w) relative to the weight of the aging mixture in the same manner, followed by a storage process for 1 to 10 months at a temperature of 0 to 25 ° C. Method for producing a composition comprising the step of producing a step. delete delete delete delete delete