KR20150061545A - Composition comprising lyophilized fruit, cereal or vegetable solids - Google Patents
Composition comprising lyophilized fruit, cereal or vegetable solids Download PDFInfo
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- KR20150061545A KR20150061545A KR1020140058874A KR20140058874A KR20150061545A KR 20150061545 A KR20150061545 A KR 20150061545A KR 1020140058874 A KR1020140058874 A KR 1020140058874A KR 20140058874 A KR20140058874 A KR 20140058874A KR 20150061545 A KR20150061545 A KR 20150061545A
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- fruit
- vegetable solids
- grain
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- Nutrition Science (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
본 발명은 동결건조된 과일, 곡물 또는 채소 고형물 75 내지 85 중량%, 유산균 5 내지 15 중량%, 호박씨(pumpkin seed) 5 내지 10 중량%, 및 총량 100 중량%가 되는 잔량의 충전제를 포함하는 조성물에 관한 것이다. 본 발명에 따르면, 고형물 내 항산화 영양소를 고농도로 함유하면서 안정성이 장기간 유지되며, 상기 항산화 영양소의 체내 이용률을 증가시킬 수 있다. The present invention relates to a composition comprising a residual filler in an amount of from 75 to 85% by weight of lyophilized fruit, grain or vegetable solids, from 5 to 15% by weight of lactic acid bacteria, from 5 to 10% by weight of pumpkin seeds and a total amount of 100% . According to the present invention, it is possible to maintain the stability of the antioxidant nutrients at a high concentration while maintaining the long-term stability of the antioxidant nutrients in the solids, and to increase the bioavailability of the antioxidant nutrients.
Description
본 발명은 과일, 곡물 또는 채소 고형물을 그의 고유 구성성분을 안정하게 함유하는 조성물에 관한 것으로, 구체적으로는 그의 영양성분 또는 항산화물질을 안정하게 함유하는, 동결건조된 과일, 곡물 또는 채소 고형물, 유산균, 호박씨(pumpkin seed) 및 충전제를 포함하는 조성물에 관한 것이다. The present invention relates to a composition which stably contains fruit, grain or vegetable solids in its intrinsic constituents. Specifically, the present invention relates to a lyophilized fruit, cereal or vegetable solids which stably contains a nutrient component or an antioxidant, A pumpkin seed, and a filler.
현대인들은 그들의 신체 노화에 대해서는 늘 주된 걱정으로 생각해 왔으며, 이러한 노화를 방지하기 위한 노력의 주된 일례로는 인체의 피부, 혈액 및 조직에서 강력한 항산화 작용을 하는 물질, 즉 항산화 영양소(항산화제)가 많이 함유되어 있는 식품을 섭취하거나, 또는 이러한 항산화 영양소가 많이 함유되어 있는 제품을 신체 또는 그 표면(피부)에 적용(예컨대, 도포)하는 것이다.Modern people have always thought of their aging as a major concern. One of the main examples of efforts to prevent such aging is the use of antioxidant nutrients (antioxidants) that are highly antioxidant in the human skin, blood and tissues. (For example, applying) a product containing a large amount of these antioxidant nutrients to the body or its surface (skin).
예를 들면, 통상적으로 신체 내에 활성산화물질(reactive oxygen species, ROS)의 함량이 높아지면, 신체 세포의 산화 스트레스가 생기게 되며, 그 결과로서 암 발생의 초기 단계인 조직 내 DNA의 손상이 발생한다. 또한, 이 조직 내 DNA의 손상은 다시 상기 DNA를 포함하고 있는 세포의 돌연변이를 유발하여서 암으로까지 발전하게 된다. 이와 같이, 신체 내 산화 스트레스가 있게 되면, 이를 중화시키기 위해 비타민 C, 비타민 E, 베타-카로틴 등과 같은 혈장 내 항산화 영양소(예컨대, 비타민)의 소모가 증가하여서 이들의 혈중 수준은 유의하게 감소하므로, 이러한 감소가 있는 사람들은 항산화 영양소를 더 많이 섭취해야 한다.For example, an increase in the content of reactive oxygen species (ROS) in the body usually results in the oxidative stress of the body cells, resulting in the damage of tissue DNA in the early stages of cancer development . In addition, the damage of the DNA in the tissue causes mutation of the cell containing the DNA to develop into cancer. In this way, when oxidative stress in the body occurs, consumption of antioxidant nutrients (for example, vitamins) in plasma such as vitamin C, vitamin E, and beta-carotene is increased to neutralize the oxidative stress, Those with this decline should consume more antioxidant nutrients.
이러한 항산화 영양소로는 널리 알려져 있는 바와 같이 비타민, 미네랄 등이 알려져 있다. 이러한 비타민은 비타민 A, 비타민 B, 예컨대 비타민 B1, 비타민 B2, 비타민 B3, 비타민 B5, 비타민 B6, 비타민 B9 등, 비타민 C, 비타민 E, 비타민 K, 바이오틴(biotin), 베타-카로틴, 엽산, 나이아신, 판토텐산 등이 존재한다. 또한, 미네랄로는 칼륨, 인, 마그네슘, 칼슘, 나트륨, 철, 셀레늄, 망간, 구리, 요오드, 아연 등이 있다.These antioxidant nutrients are well known as vitamins, minerals and the like. These vitamins include vitamin A and vitamin B such as vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6 and vitamin B9, vitamin C, vitamin E, vitamin K, biotin, beta-carotene, folic acid, , Pantothenic acid, and the like. The minerals include potassium, phosphorus, magnesium, calcium, sodium, iron, selenium, manganese, copper, iodine and zinc.
이들 비타민 중에서, 예컨대 비타민 C는 면역 기능의 개선, 콜라겐 생성과 피부 재생의 촉진, 주름의 방지 등에 도움을 주며, 생체 항산화제로서 작용하는 것으로 알려져 있다. 또한, 피부 내 멜라닌 형성에 관여하는 주요 효소인 타이로시나제(tyrosinase) 활성을 억제하고, 산화 과정에 의해 형성된 산화형 멜라닌을 환원시켜 환원형 멜라닌으로 변화시킴으로써 피부 색소 침착증을 개선시키는 효과를 가지고 있는 것으로 알려져 있다. 다만, 비타민 C는 그의 구조가 매우 불안정하여서 공기(특별히, 산소), 열 및 빛에 민감하여 쉽게 분해되어 버리는 경향이 있다. 또한, 비타민 C의 특성상 수용액 내에는 많은 양이 용해될 수 있지만, 빠른 산화 작용으로 인하여 충분한 양의 비타민 C가 안정화되지 못하기 때문에, 의약, 식품, 화장품 등에서는 실제적으로 소량만이 활성 성분으로서 작용 가능한 것으로 보고되고 있다. 더불어, 종래 기술에서, 비타민 C를 함유하는 화장품에는, 비타민 C의 안정성을 향상시키기 위하여, 대부분 비타민 C를 그의 유도체인 아스코브산 유도체의 형태로 사용하고 있었으나, 이러한 아스코브산 유도체는 순수한 비타민 C보다 활성도가 크게 낮아서 비타민 C의 우수한 미백 효과 등을 기대하기 어려웠다. Among these vitamins, for example, vitamin C is known to function as a biocompatible antioxidant, which improves immune function, promotes collagen production and skin regeneration, prevents wrinkles, and the like. In addition, it inhibits tyrosinase activity, which is a major enzyme involved in melanin formation in the skin, and reduces oxidized melanin formed by the oxidation process to reduce melanin to reduce skin pigmentosis . However, vitamin C is very unstable in its structure and is susceptible to air (especially oxygen), heat and light, and tends to be easily decomposed. In addition, due to the nature of vitamin C, a large amount of vitamin C can be dissolved in the aqueous solution. However, since a sufficient amount of vitamin C can not be stabilized due to rapid oxidation, only a small amount actually acts as an active ingredient in medicines, foods, It is reported as possible. In addition, in the prior art, in order to improve the stability of vitamin C in cosmetics containing vitamin C, most of the vitamin C has been used in the form of its derivatives, ascorbic acid derivatives. Such ascorbic acid derivatives are pure vitamin C It was difficult to expect the excellent whitening effect of vitamin C because the activity was much lower.
또한, 이러한 항산화 영양소는 노화 방지 및 암 예방에 있어 대단히 중요한 역할을 하며 이 항산화 영양소를 효율적으로 보충하기 위한 연구가 활발히 진행 중에 있다. 특히, 최근 국제적으로 연구된 CARET(Beta-Carotene and Retinol Efficiency Trial) 과 ATBC(Alpha-Tocopherol, Beta-Carotene Cancer Prevention Study) 연구에서는 베타-카로틴의 장기간 보충 또는 섭취가 폐암 발생의 위험을 예방하는 데 효과가 없었을 뿐만 아니라, 오히려 폐암 발생의 위험을 높일 수 있다고 보고되어 있다. 그 결과, 많은 연구자들이 체내 항산화 영양소의 체계적 강화를 위해 비타민 C, 비타민 E, 베타-카로틴 등과 같은 정제된 항산화 영양소보다는 오히려 항산화 영양소가 풍부한 과일, 곡물 또는 채소의 자연 그대로의 섭취를 권장하고 있다. 이와 같이, 항산화 영양소는 실제적으로 자연 그대로의 순수한 과일, 곡물 또는 채소를 섭취하거나, 또는 상기 항산화 영양소를 복합 비타민제의 형태를 통해 복용함으로써 보충 또는 섭취하고 있다. In addition, these antioxidant nutrients play a very important role in prevention of aging and cancer, and studies for efficiently supplementing these antioxidant nutrients are actively under way. In a recent international study of CARET (Beta-Carotene and Retinol Efficiency Trial) and ATBC (Alpha-Tocopherol, Beta-Carotene Cancer Prevention Study) studies, long-term supplementation or ingestion of beta-carotene prevented the risk of lung cancer It is reported that not only is there no effect, but rather it can increase the risk of lung cancer development. As a result, many researchers are encouraging natural intake of fruits, grains or vegetables rich in antioxidant nutrients rather than refined antioxidant nutrients such as vitamin C, vitamin E, and beta-carotene in order to systematically strengthen the body's antioxidant nutrients. Thus, the antioxidant nutrients are supplemented or ingested by ingesting pure natural fruits, grains or vegetables, or by taking the antioxidant nutrients in the form of a complex vitamin.
그러나, 상기 항산화 영양소에 대한 생체 이용률, 특히 항산화 능력(anti-oxidant capacity)이 크게 낮음을 알 수 있었다. 예를 들면, 이러한 항산화 능력을 결정하는 통상적인 방식으로서, 산소 라디칼 흡수 능력(Oxygen Radical Absorbance Capacity, ORAC) 값이 이용되고 있으며, 이러한 값을 통해 확인한 결과, 종래 기술과 같이 단순히 순수하게 과일, 곡물 또는 채소를 자연 그대로의 상태로 또는 조리된 상태로 섭취하는 경우, 또는 복합 비타민제를 통해 복용하는 경우에는 상기 ORAC 값이 기대치에 비해 크게 낮은 것으로 나타났다.However, the bioavailability, especially antioxidant capacity, of the antioxidant nutrients was found to be very low. For example, the value of the Oxygen Radical Absorbance Capacity (ORAC) has been used as a conventional method for determining the antioxidant capacity. As a result, it has been confirmed through these values that, Or when the vegetable is consumed intact or in a cooked state, or when taken through a complex vitamin, the ORAC value is significantly lower than expected.
또한, 체내에서 항산화 영양소의 농도는, 식이보충제 또는 영양보충제와 같은 매개체를 통한 항산화 영양소의 섭취량과 생체 내 이용률을 반영할 뿐만 아니라, 체내의 산화 스트레스를 일으키는 음주, 흡연 등의 생활 습관 및 질환과 관련된 소모량까지도 반영하는 것이므로 비교적 민감한 지표일 수 있다.In addition, the concentration of antioxidant nutrients in the body reflects not only the intake and bioavailability of antioxidant nutrients through mediators such as dietary supplements or nutritional supplements, but also lifestyles and diseases such as drinking and smoking which cause oxidative stress in the body It is also a relatively sensitive indicator since it reflects the amount of consumption involved.
따라서, 과일, 곡물 또는 채소 내에 풍부하게 존재하고 있는, 비타민, 미네랄 등과 같은 항산화 영양소를 고농도로 함유하면서도 그 고농도의 항산화 영양소가 체내에서 크게 높은 이용률(생체 이용률)로 섭취되는 조성물에 대한 개발이 여전히 요구되고 있다.Therefore, development of a composition in which a high concentration of antioxidant nutrients such as vitamins, minerals and the like, which are abundantly present in fruits, grains or vegetables, is ingested at a high utilization rate (bioavailability) Is required.
이에, 본 발명의 한 측면은 과일, 곡물 또는 채소 고형물을 그의 항산화 능력을 안정적으로 유지하면서 포함하는 조성물을 제공하는 것이다. Thus, one aspect of the present invention is to provide a composition comprising fruit, grain or vegetable solids while stably maintaining its antioxidant capacity.
본 발명의 일 견지에 의하면, 동결건조된 과일, 곡물 또는 채소 고형물 약 75 내지 약 85 중량%, 유산균 약 5 내지 약 15 중량%, 호박씨(pumpkin seed) 약 5 내지 약 10 중량%, 및 총량 100 중량%가 되는 잔량의 충전제를 포함하는 조성물이 제공된다.According to one aspect of the present invention there is provided a composition comprising about 75% to about 85% by weight of lyophilized fruit, grain or vegetable solids, about 5% to about 15% by weight lactic acid bacteria, about 5% to about 10% By weight based on the total weight of the composition.
바람직하게는, 상기 동결건조된 과일, 곡물 또는 채소 고형물은 그의 총량 100중량%를 기준으로 약 5 중량% 이하의 수분을 함유한다.Preferably, the lyophilized fruit, grain or vegetable solids contain no more than about 5% water by weight based on 100% by weight of the total.
더욱 바람직하게는, 상기 동결건조된 과일, 곡물 또는 채소 고형물은 그의 총량 100중량%를 기준으로 약 4 중량% 이하의 수분을 함유한다.More preferably, the lyophilized fruit, grain or vegetable solids contain no more than about 4% water by weight based on 100% by weight of the total.
또한, 상기 동결건조된 과일, 곡물 또는 채소 고형물은 살구(apricot), 블랙베리(blackberry), 바나나, 산딸기(raspberry), 딸기(strawberry), 복숭아, 사과, 오렌지, 배(pear), 푸룬(prune), 퀸스(quince), 갈매보리수나무열매(sea buckthorn berry), 토마토, 자두(plum), 고욤나무열매(persimmon), 만다린(mandarin), 적포도(red grape), 백포도(white grape), 코닐리언 체리(cornelian cherry), 멜론 및 파인애플로 이루어진 군으로부터 선택된다.The lyophilized fruit, cereal or vegetable solids may also be used as apricot, blackberry, banana, raspberry, strawberry, peach, apple, orange, pear, prune, ), Quince, sea buckthorn berry, tomato, plum, persimmon, mandarin, red grape, white grape, Cornelian cherry, melon and pineapple.
또한, 상기 동결건조된 과일, 곡물 또는 채소 고형물은, 그의 고형물 100 중량%를 기준으로, 살구(apricot) 약 12 중량%, 블랙베리(blackberry) 약 12 중량%, 바나나 약 10 중량%, 산딸기(raspberry) 약 7 중량%, 딸기(strawberry) 약 7 중량%, 복숭아 약 5 중량%, 사과 약 4 중량%, 오렌지 약 2 중량%, 배(pear) 약 2 중량%, 푸룬(prune) 약 2 중량%, 퀸스(quince) 약 2 중량%, 갈매보리수나무열매(sea buckthorn berry) 약 2 중량%, 토마토 약 2 중량%, 자두(plum) 약 2 중량%, 고욤나무열매(persimmon) 약 2 중량%, 만다린(mandarin) 약 2 중량%, 적포도(red grape) 약 2 중량%, 백포도(white grape) 약 1 중량%, 코닐리언 체리(cornelian cherry) 약 1 중량%, 멜론 약 1 중량% 및 파인애플 약 1 중량%로 이루어진 군으로부터 선택된다.The lyophilized fruit, cereal or vegetable solids may also contain about 12% by weight of apricot, about 12% by weight of blackberry, about 10% by weight of banana, about 4% by weight of apple, about 2% by weight of orange, about 2% by weight of pear, about 2% by weight of prune, about 7% by weight of strawberry, about 5% About 2% by weight of quince, about 2% by weight of sea buckthorn berries, about 2% by weight of tomatoes, about 2% by weight of plum, about 2% by weight of persimmon, About 2% by weight of mandarin, about 2% by weight of red grape, about 1% by weight of white grape, about 1% by weight of cornelian cherry, about 1% by weight of melon, About 1% by weight.
다르게는, 상기 동결건조된 과일, 곡물 또는 채소 고형물은, 그의 고형물 100 중량%를 기준으로, 살구(apricot) 약 12 중량%, 블랙베리(blackberry) 약 10 중량%, 바나나 약 8 중량%, 산딸기(raspberry) 약 5 중량%, 딸기(strawberry) 약 5 중량%, 복숭아 약 9 중량%, 사과 약 5 중량%, 오렌지 약 3 중량%, 배(pear) 약 4 중량%, 푸룬(prune) 약 4 중량%, 퀸스(quince) 약 4 중량%, 갈매보리수나무열매(sea buckthorn berry) 약 3 중량%, 토마토 약 2 중량%, 자두(plum) 약 2 중량%, 고욤나무열매(persimmon) 약 2 중량%, 만다린(mandarin) 약 2 중량%, 적포도(red grape) 약 2 중량%, 백포도(white grape) 약 2 중량%, 코닐리언 체리(cornelian cherry) 약 2 중량%, 멜론 약 1 중량% 및 파인애플 약 1 중량%로 이루어진 군으로부터 선택된다.Alternatively, the lyophilized fruit, cereal or vegetable solids may comprise about 12% by weight of apricot, about 10% by weight of blackberry, about 8% by weight of banana, about 5% by weight of raspberry, about 5% by weight of strawberry, about 9% by weight of peach, about 5% by weight of apple, about 3% by weight of orange, about 4% by weight of pear, About 4% by weight of quince, about 3% by weight of sea buckthorn berry, about 2% by weight of tomato, about 2% by weight of plum, about 2% by weight of persimmon About 2% by weight of mandarin, about 2% by weight of red grape, about 2% by weight of white grape, about 2% by weight of cornelian cherry, about 1% by weight of melon, About 1% by weight of pineapple.
또한, 바람직하게는, 상기 동결건조된 과일, 곡물 또는 채소 고형물은 콩류를 추가로 포함할 수 있다. 이러한 콩류로는 강낭콩(pinto bean), 검정콩(black bean), 팥(red bean, kidney bean, chili bean), 황태, 백태, 서목태, 서리태 등이 포함된다.Also preferably, the lyophilized fruit, grain or vegetable solids may further comprise legumes. These beans include pinto bean, black bean, red bean, kidney bean, chili bean, chrysanthemum, white bean,
또한, 상기 유산균은 락토바실러스 속(Lactobacillus sp.), 바실러스 속(Bacillus sp.), 스트렙토코커스 속(Streptococcus sp.), 엔테로코커스 속(Enterococcus sp.), 셀룰로모나스 속(Cellulomonas sp.), 비피도박테리움 속(Bifidobacterium sp.), 클로스트리디움 부티리컴(Clostridium butyricum), 사카로마이세스 속(Saccaromyces sp.) 및 아스퍼질러스 속(Aspergillus sp.)으로 이루어진 군으로부터 선택된다. 바람직하게는, 상기 유산균은 락토바실러스 속이며, 더욱 바람직하게는, 상기 락토바실러스 속은 락토바실러스 액시도필러스(Lactobacillus Acidophilus)이다.The lactic acid bacteria may be selected from the group consisting of Lactobacillus sp. , Bacillus sp. , Streptococcus sp. , Enterococcus sp. , Cellulomonas sp. Are selected from the group consisting of Bifidobacterium sp. , Clostridium butyricum , Saccaromyces sp. And Aspergillus sp . Preferably, the lactic acid bacteria is Lactobacillus deceive, more preferably, the Lactobacillus genus Lactobacillus liquid filler's attempt (Lactobacillus Acidophilus).
상기 충전제는 마그네슘 스테아레이트인 것이 바람직하다.The filler is preferably magnesium stearate.
다르게는, 상기 조성물은 정제(tablet) 또는 분말(powder) 형태로 존재할 수 있다.Alternatively, the composition may be in the form of a tablet or a powder.
본 발명의 다른 견지에 의하면, 앞서 언급된 조성물을 포함하는 식품 또는 제품이 제공된다. 또한, 상기 식품은 식품 보충제, 유제품, 유아용 식품, 차 등으로 이루어진 군으로부터 선택될 수 있으며, 상기 제품의 일례로는 미용 팩과 같은 미용 제품이 있다.According to another aspect of the present invention, there is provided a food or an article comprising the above-mentioned composition. The food may be selected from the group consisting of food supplements, dairy products, infant foods, tea and the like. Examples of the products include cosmetic products such as beauty packs.
본 발명에 따르면, 고형물 내 항산화 영양소를 고농도로 함유하면서 안정성이 장기간 유지되며, 상기 항산화 영양소의 체내 이용률을 증가시킬 수 있다. According to the present invention, it is possible to maintain the stability of the antioxidant nutrients at a high concentration while maintaining the long-term stability of the antioxidant nutrients in the solids, and to increase the bioavailability of the antioxidant nutrients.
이후, 본 발명을 상세하게 설명한다. Hereinafter, the present invention will be described in detail.
본 발명은 동결건조된 과일, 곡물(예컨대, 콩류 등이 포함됨) 또는 채소 고형물, 유산균, 호박씨 및 충전제를 포함하는 조성물에 관한 것으로, 본 발명은 과일, 곡물 또는 채소 고형물을 조성물 중에 동결건조된 형태로서 함유시킴으로써 상기 고형물 내에 존재하는 항산화 영양소를 안정적으로 함유할 수 있다. The present invention relates to a composition comprising a lyophilized fruit, a grain (including legumes, for example) or vegetable solids, a lactic acid bacterium, a pumpkin seed and a filler, the present invention relates to a composition comprising a fruit, grain or vegetable solid in a lyophilized form The antioxidant nutrients present in the solid matter can be stably contained.
나아가, 상기 조성물은 동결건조된 과일, 곡물 또는 채소 고형물 약 75 내지 약 85 중량%, 유산균 약 5 내지 약 15 중량%, 호박씨 약 5 내지 약 10 중량%, 및 총량 100 중량%가 되는 잔량의 충전제를 포함하는 것이 바람직하다. Further, the composition may further comprise at least one filler selected from the group consisting of about 75 to about 85 wt.% Lyophilized fruit, cereal or vegetable solids, about 5 to about 15 wt.% Lactic acid bacteria, about 5 to about 10 wt.% Pumpkin seeds, .
본 발명에 따르면, 과일, 곡물 또는 채소 고형물 내에 함유된 항산화 영양소를 유산균과 함께 함유하면서 장기간 동안 안정성이 유지되는 조성물을 획득할 수 있다. According to the present invention, it is possible to obtain a composition which contains antioxidant nutrients contained in fruits, grains or vegetable solids together with lactic acid bacteria, while maintaining stability for a long period of time.
본 발명의 과일, 곡물 또는 채소 고형물은 본 발명의 조성물에 약 75 내지 약 85 중량%로 포함될 수 있다. 이러한 범위의 양으로 상기 고형물이 본 발명의 조성물에 포함되는 경우, 상기 조성물을 다양한 형태로 신체 내에 섭취하면, 예컨대 상기 고형물의 자연 그대로의 과일, 곡물 또는 채소의 적용 때와 유사하게, 충분한 또는 심지어 크게 개선된 항산화 작용이 달성될 수 있다. The fruits, grains or vegetable solids of the present invention may be included in the composition of the present invention in an amount of from about 75% to about 85% by weight. When the composition is included in the composition of the present invention in such a range of amounts, ingestion of the composition into the body in various forms may be sufficient, for example, as in the application of the solid, fruit, A greatly improved antioxidant action can be achieved.
또한, 이러한 범위의 상기 조성물을 신체의 표면, 예컨대 피부 상에 적용하면, 예컨대 상기 고형물의 자연 그대로의 과일, 곡물 또는 채소의 적용 때와 유사하게, 실질적으로 알러지 등의 면역계 반응, 피부 자극, 피부 염증 등의 부작용 없이 신체의 표면(예컨대, 피부) 보호, 보습 효과 등에서도 유의적인 개선을 제공할 수 있다.In addition, application of such a range of compositions to the surface of a body, such as skin, can result in an immune response, such as an allergic reaction, skin irritation, skin irritation, It is possible to provide a significant improvement even in the protection of the surface of the body (for example, skin), moisturizing effect, etc. without side effects such as inflammation.
더욱이, 과일, 곡물 또는 채소 고형물은 동결건조되어 있어 수분을 일정량 이하로 유지하면서 상기 고형물의 분자 구조를 그대로 유지하고 있으므로, 항산화 영양소와 같은 과일, 곡물 또는 채소의 자연 그대로의 영양소의 파괴 없이 그의 고유 맛과 향을 보존할 수 있다. 이와 같이, 과일, 곡물 또는 채소 고형물은 그의 총량 100중량%를 기준으로 약 5 중량% 이하, 바람직하게는 약 4 중량% 이하의 수분을 함유하는 것을 특징으로 한다. 보존 또는 적용 전의 본원발명의 조성물은, 적용 후 수분의 침투가 용이하여 완벽한 재수(rehydration)이 가능하게 되며, 그 안에 함유된 과일, 곡물 또는 채소 고형물의 체내 이용률을 크게 향상시킬 수 있다. 또한, 상기한 범위의 수분을 함유함으로 인해, 첨가물 또는 보존화제를 사용하지 않고서 과일, 곡물 또는 채소 고형물을 장기간 유통 기간 동안 그 자연 상태와 동일하게 또는 유사하게 유지할 수 있다.Furthermore, the fruit, grain or vegetable solids are lyophilized to maintain the molecular structure of the solids while keeping the water below a certain level. Therefore, without destroying natural nutrients of fruits, grains or vegetables such as antioxidant nutrients, Taste and fragrance can be preserved. Thus, the fruit, grain or vegetable solids are characterized by containing up to about 5% by weight, preferably up to about 4% by weight, of water, based on 100% by weight of the total. The composition of the present invention before preservation or application can be easily rehydrated due to easy penetration of water after application and can significantly improve the utilization rate of the fruits, grains or vegetable solids contained therein. In addition, the inclusion of the above range of moisture makes it possible to maintain the fruit, grain or vegetable solids at the same or similar natural state over a long period of shelf life without the use of additives or preservatives.
바람직하게는, 본 발명에 따르면, 동결건조된 과일, 곡물 또는 채소 고형물은 살구(apricot), 블랙베리(blackberry), 바나나, 산딸기(raspberry), 딸기(strawberry), 복숭아, 사과, 오렌지, 배(pear), 푸룬(prune), 퀸스(quince), 갈매보리수나무열매(sea buckthorn berry), 토마토, 자두(plum), 고욤나무열매(persimmon), 만다린(mandarin), 적포도(red grape), 백포도(white grape), 코닐리언 체리(cornelian cherry), 멜론 및 파인애플로 이루어진 군으로부터 선택되지만 이에 국한되지는 않는다.Preferably, according to the present invention, the lyophilized fruit, grain or vegetable solids are selected from the group consisting of apricot, blackberry, banana, raspberry, strawberry, peach, apple, pear, prune, quince, sea buckthorn berry, tomato, plum, persimmon, mandarin, red grape, white grape, white grape, cornelian cherry, melon and pineapple. < RTI ID = 0.0 >
또한, 상기 동결건조된 과일, 곡물 또는 채소 고형물은, 그의 고형물 100 중량%를 기준으로, 살구(apricot) 약 12 중량%, 블랙베리(blackberry) 약 12 중량%, 바나나 약 10 중량%, 산딸기(raspberry) 약 7 중량%, 딸기(strawberry) 약 7 중량%, 복숭아 약 5 중량%, 사과 약 4 중량%, 오렌지 약 2 중량%, 배(pear) 약 2 중량%, 푸룬(prune) 약 2 중량%, 퀸스(quince) 약 2 중량%, 갈매보리수나무열매(sea buckthorn berry) 약 2 중량%, 토마토 약 2 중량%, 자두(plum) 약 2 중량%, 고욤나무열매(persimmon) 약 2 중량%, 만다린(mandarin) 약 2 중량%, 적포도(red grape) 약 2 중량%, 백포도(white grape) 약 1 중량%, 코닐리언 체리(cornelian cherry) 약 1 중량%, 멜론 약 1 중량% 및 파인애플 약 1 중량%로 이루어진 군으로부터 선택된다.The lyophilized fruit, cereal or vegetable solids may also contain about 12% by weight of apricot, about 12% by weight of blackberry, about 10% by weight of banana, about 4% by weight of apple, about 2% by weight of orange, about 2% by weight of pear, about 2% by weight of prune, about 7% by weight of strawberry, about 5% About 2% by weight of quince, about 2% by weight of sea buckthorn berries, about 2% by weight of tomatoes, about 2% by weight of plum, about 2% by weight of persimmon, About 2% by weight of mandarin, about 2% by weight of red grape, about 1% by weight of white grape, about 1% by weight of cornelian cherry, about 1% by weight of melon, About 1% by weight.
다르게는, 상기 동결건조된 과일, 곡물 또는 채소 고형물은, 그의 고형물 100 중량%를 기준으로, 살구(apricot) 약 12 중량%, 블랙베리(blackberry) 약 10 중량%, 바나나 약 8 중량%, 산딸기(raspberry) 약 5 중량%, 딸기(strawberry) 약 5 중량%, 복숭아 약 9 중량%, 사과 약 5 중량%, 오렌지 약 3 중량%, 배(pear) 약 4 중량%, 푸룬(prune) 약 4 중량%, 퀸스(quince) 약 4 중량%, 갈매보리수나무열매(sea buckthorn berry) 약 3 중량%, 토마토 약 2 중량%, 자두(plum) 약 2 중량%, 고욤나무열매(persimmon) 약 2 중량%, 만다린(mandarin) 약 2 중량%, 적포도(red grape) 약 2 중량%, 백포도(white grape) 약 2 중량%, 코닐리언 체리(cornelian cherry) 약 2 중량%, 멜론 약 1 중량% 및 파인애플 약 1 중량%로 이루어진 군으로부터 선택된다.Alternatively, the lyophilized fruit, cereal or vegetable solids may comprise about 12% by weight of apricot, about 10% by weight of blackberry, about 8% by weight of banana, about 5% by weight of raspberry, about 5% by weight of strawberry, about 9% by weight of peach, about 5% by weight of apple, about 3% by weight of orange, about 4% by weight of pear, About 4% by weight of quince, about 3% by weight of sea buckthorn berry, about 2% by weight of tomato, about 2% by weight of plum, about 2% by weight of persimmon About 2% by weight of mandarin, about 2% by weight of red grape, about 2% by weight of white grape, about 2% by weight of cornelian cherry, about 1% by weight of melon, About 1% by weight of pineapple.
또한, 본 발명의 동결건조된 과일, 곡물 또는 채소 고형물은 콩류를 추가로 포함할 수 있다. 이러한 콩류는 다양한 함량으로 포함되어서 그의 고유 항산화 작용을 발휘할 수 있다. 따라서, 콩류의 함량은 달리 적용되는 신체에서의 부작용이 나타나지 않는 한 특별히 제한되지 않는다.In addition, the lyophilized fruit, grain or vegetable solids of the present invention may further comprise legumes. These legumes are contained in various contents and can exert their unique antioxidant action. Therefore, the content of the legumes is not particularly limited as long as no adverse effects in the body are applied.
본 발명의 유산균은 본 발명의 조성물에 약 5 내지 약 15 중량%로 포함될 수 있다. 이러한 범위의 양으로 상기 유산균이 본 발명의 조성물에 포함되는 경우, 상기 조성물을 다양한 형태로 신체 내에 섭취하면, 예컨대 함께 섭취되는 과일, 곡물 또는 채소 고형물과 함께 상기 유산균 고유의 체내 효과, 예컨대 항생성, 항균성, 항진균성 등과 더불어 상기 고형물의 흡수의 촉진을 도와줄 수 있다.The lactic acid bacteria of the present invention may be included in the composition of the present invention in an amount of about 5 to about 15% by weight. When the above-mentioned lactic acid bacteria are contained in the composition of the present invention in an amount within this range, ingestion of the composition into the body in various forms can be effective for the prevention and treatment of various diseases such as, for example, fruit, Antimicrobial, antifungal, and the like, as well as promoting absorption of the solid.
또한, 상기 유산균은 통상적으로 이용되고 있는 것이라면 특별히 한정되지 않으며, 예컨대 락토바실러스 속(Lactobacillus sp.), 바실러스 속(Bacillus sp.), 스트렙토코커스 속(Streptococcus sp.), 엔테로코커스 속(Enterococcus sp.), 셀룰로모나스 속(Cellulomonas sp.), 비피도박테리움 속(Bifidobacterium sp.), 클로스트리디움 부티리컴(Clostridium butyricum), 사카로마이세스 속(Saccaromyces sp.) 및 아스퍼질러스 속(Aspergillus sp.)으로 이루어진 군으로부터 선택된다. 바람직하게는, 상기 유산균은 락토바실러스 속이며, 더욱 바람직하게는, 상기 락토바실러스 속은 락토바실러스 액시도필러스(Lactobacillus Acidophilus)일 수 있다. The lactic acid bacteria are not particularly limited as long as they are conventionally used, and examples thereof include lactic acid bacteria such as Lactobacillus sp. , Bacillus sp. , Streptococcus sp. , Enterococcus sp. ), cellulose Pseudomonas genus (Cellulomonas sp.), Bifidobacterium (Bifidobacterium sp.), Clostridium butyric rikeom (Clostridium butyricum), Mai in access to the saccharide (Saccaromyces sp.), and Aspergillus genus (Aspergillus sp. ). Preferably, the lactic acid bacterium is a genus of Lactobacillus, and more preferably, the genus of Lactobacillus may be Lactobacillus acidophilus.
이러한 락토바실러스 액시도필러스는 예컨대 “Narine”으로도 알려져 있는 유산균이며, 이는 특히 높은 항생성, 항균성 및 항진균성을 가지며, 장에서 대략 3 내지 7일 생존하는 다른 프로바이오틱스(probiotics)와 달리, 장에 대한 접착성 등이 강하여서 적어도 대략 2주 이상 생존 가능하며, 또한 내산성, 내담즙성이 우수하여 장 내에서의 면역을 크게 강화시킬 수 있다. 더욱이, 다른 프로바이오틱스와 달리 크기, 성장 능력 등이 강력하며, 면역력 강화, 장 기능 향상, 에너지량 증대, 영양소 체내 이용률 증진, 항바이러스성 증가, 방사선 노출 후 회복 능력 개선 등이 보고되어 있다(영국 세인트 앤드류스 대학의 실험 참조).Such Lactobacillus acidophilus is a lactic acid bacterium, also known as, for example, " Narine ", which, unlike other probiotics which have high antimicrobial, antimicrobial and antifungal properties and survive approximately 3 to 7 days in the intestine, And can survive for at least about two weeks. Further, it is excellent in acid resistance and bile resistance, and can greatly enhance immunity in the intestines. Furthermore, unlike other probiotics, they are strong in size and growth ability, and have been reported to enhance immunity, enhance bowel function, increase energy amount, increase nutrient utilization rate, increase antiviral activity, and improve recovery ability after exposure to radiation See experiments at Andrews University).
상기 충전제로는 마그네슘 스테아레이트가 바람직하게 사용될 수 있다.As the filler, magnesium stearate may preferably be used.
다르게는, 상기 조성물은 정제(tablet) 또는 분말(powder) 형태로 존재한다.Alternatively, the composition is in the form of a tablet or a powder.
본 발명의 다른 견지에 의하면, 앞서 언급된 조성물을 포함하는 식품 또는 제품이 제공된다. 또한, 상기 식품은 식품 보충제, 유제품, 유아용 식품, 차 등으로 이루어진 군으로부터 선택될 수 있으며, 상기 제품의 일례로는 미용 팩과 같은 미용 제품이 있다.According to another aspect of the present invention, there is provided a food or an article comprising the above-mentioned composition. The food may be selected from the group consisting of food supplements, dairy products, infant foods, tea and the like. Examples of the products include cosmetic products such as beauty packs.
나아가, 본 발명의 조성물의 물성을 개선하기 위해서 어떠한 기타 첨가제가 필요에 따라 포함될 수 있다. 이들 기타 첨가제는 예를 들어, 오일, 계면활성제, 안정화제, 에멀젼화제, 증점제, 결합제, 착색제, 색소, 향료, 및 방부제로 구성되는 군으로부터 선택되는 1종 이상일 수 있으나, 이에 국한되는 것은 아니다.Further, in order to improve the physical properties of the composition of the present invention, any other additives may be included as needed. These other additives may be, for example, at least one selected from the group consisting of oils, surfactants, stabilizers, emulsifiers, thickeners, binders, colorants, pigments, fragrances and preservatives.
본 발명의 조성물을 제조하는 데 사용되는 동결건조 기술은 당업계에 널리 알려져 있는 바와 같다.The lyophilization techniques used to prepare the compositions of the present invention are well known in the art.
이하, 구체적인 실시예를 통해 본 발명을 보다 구체적으로 설명한다. 하기 실시예는 본 발명의 이해를 돕기 위한 예시에 불과하며, 본 발명의 범위가 이에 한정되는 것은 아니다.Hereinafter, the present invention will be described more specifically by way of specific examples. The following examples are provided to aid understanding of the present invention, and the scope of the present invention is not limited thereto.
하기 표 1의 성분들, 즉 과일 고형물 810mg, 유산균 100mg, 호박씨 70mg 및 마그네슘 스테아레이트 20mg을 혼합 및 가공하여 정제(tablet) 1000mg을 제조하였다. 이렇게 제조된 정제에는 생존 가능한 락토박테리아(lactobacteria)가 1.0 x 108 CFU/g 이하 존재하고, 수분이 4% 함유하였다.1000 mg of tablets were prepared by mixing and processing the components shown in Table 1, i.e., 810 mg of fruit solids, 100 mg of lactic acid bacteria, 70 mg of pumpkin seeds and 20 mg of magnesium stearate. The tablets thus prepared contained 1.0 x 10 8 CFU / g or less of viable lactobacteria and contained 4% of water.
상기 정제를 2알/일(하루 권장량 2g)로 3개월 동안 건강한 성인 남녀 1000명(1:1)에게 복용하도록 하였다.The tablets were administered to healthy adult males and females (1: 1) for 3 months at 2 eggs / day (2 g / day).
비교예 1Comparative Example 1
실시예 1과 동일하게 3개월 동안 건강한 성인 남녀 1000명(1:1)에게 상기 표 1에 제시된 과일을 그대로 하루 권장량 대략 300g 섭취하도록 하였다.As in Example 1, 1000 healthy adults (1: 1) were consecutively consumed at the recommended daily dose of about 300 g of the fruits shown in Table 1 for 3 months.
상기 표 2에 제시한 바와 같이, 영양소 생체 이용률 측면에서 실시예 1은 비교예 1에 비해 월등하게 우수한 것으로 나타났다. As shown in Table 2 above, Example 1 was superior to Comparative Example 1 in terms of nutrient bioavailability.
하기 표 3의 성분들을 혼합 및 가공하여 정제(tablet)를 제조하였다. 이렇게 제조된 정제 100g에 대한 ORAC 값을 측정하여 하기 표 3에 제시하였다.Tablets were prepared by mixing and processing the ingredients of Table 3 below. The ORAC values for 100 g of the thus prepared tablets were measured and shown in Table 3 below.
(정제 100g)The ORAC value before freeze drying for the actual fruits / grains / vegetables (%) of the fruit / grain / vegetable ingredient in the tablet of the present invention
(100 g tablets)
(정제 100g)The ORAC value after lyophilization for the actual fruits / grains / vegetables (%) of the fruit / grain / vegetable ingredient in the tablet of the present invention
(100 g tablets)
또한, 본 발명의 정제에 대하여 추가 비교 시험을 실시하였다. 이 시험에 대한 대상자로서 나이 21세 내지 55세의 남녀 20명을 선별하였다. 그 다음, 이들 대상자들에게 본 발명의 정제의 섭취 전(0일), 상기 정제를 섭취한 지 8주 후에 본 발명의 정제에 대한 결과를 비교하였다.Further, further comparative tests were conducted on the tablets of the present invention. Twenty men and women between the ages of 21 and 55 years were selected for this test. These subjects were then compared to the tablets of the present invention after 8 weeks of ingestion of the tablets prior to ingestion of the tablets of the invention (Day 0).
본 발명의 정제의 섭취는 하루 2알, 즉 2g이었으며, 모든 대상자들은 섭취하기 전 2주 동안 과일, 곡물 및 채소의 섭취를 제한하는 고갈식이기간(depletion period)을 두어서 상기 대상자들의 항산화 영양소의 상태를 일정 수준으로 유지하게 하였다. The ingestion of the tablets of the present invention was 2 tablets per day and all subjects had a depletion period to limit the intake of fruits, grains and vegetables for 2 weeks prior to ingestion, To keep the state at a certain level.
또한, 시험 기간 동안 항산화 지표에 영향을 줄 수 있는 식사, 또는 식품에 대한 섭취를 제한하도록 교육하고 개별 전화로 관리하였다. 모든 대상자는 본 발명의 정제의 섭취 전과 섭취 8주 후에 2회에 걸쳐서 채혈을 실시하였으며, 시험 대상자의 혈액은 즉시 의뢰기관으로 보내서 분석하였다.In addition, they were instructed to limit consumption of food or foods that could affect the antioxidant index during the test period and were administered by individual phone calls. All subjects performed blood collection twice before and after 8 weeks of ingestion of the tablets of the present invention. The blood of the subject was immediately sent to the requesting agency and analyzed.
본 발명의 정제에 대한 섭취 전과 후의 결과는 통계적인 분석을 거쳤으며, 비타민 C는 60.5mg에서 75.5mg으로, 베타-카로틴은 3,639microgram에서 4,177microgram으로, 비타민 E는 12.5mg에서 15.0mg으로 각각 유의하게 증가하였다.The results before and after the ingestion of the tablets of the present invention were statistically analyzed, with vitamin C being 60.5 mg to 75.5 mg, beta-carotene being 3,639 micrograms to 4,177 micrograms, and vitamin E being 12.5 mg to 15.0 mg Respectively.
과일 고형물(딸기(strawberry)) 분말 4g, 건조된 요거트 분말 13g 및 당(sugar) 분말 8g을 혼합하여 최종 분말(powder) 제품 25g(±5%)을 예컨대 컵(cup) 형태로 제조하였다(밝은 진홍색(bright burgundy) 팩(pack), 상품명 “FruitsMax Yogurt” - 25gr(Powder); 개발업자 Maxx Inc., USA; 제조업자 “VitaMax-E”LLC., Armenia). 이렇게 제조된 최종 분말 제품에는 생존 가능한 락토박테리아(lactobacteria)(1g), 즉 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 317/402(Narine))와 스트렙토코커스 써모필레스(Streptococcus Thermophiles)의 총량(1g)이 1.0 x 108 CFU/g 이상 존재하였다.4 g of fruit solids (strawberry) powder, 13 g of dried yogurt powder and 8 g of sugar powder were mixed to produce 25 g (± 5%) of the final powder product in the form of a cup, for example Bright burgundy pack, trade name "FruitsMax Yogurt" - 25gr (Powder); developer Maxx Inc., USA; manufacturer "VitaMax-E" LLC., Armenia). The prepared final powder product is viable Lactobacillus bacteria (lactobacteria) (1g), that is Lactobacillus liquid filler's attempt (Lactobacillus Acidophilus) (strain Er. 317/402 (Narine)) and a brush-less writing Streptococcus (Streptococcus Thermophiles) (1 g) was present at 1.0 x 10 8 CFU / g or more.
상기 최종 분말 제품은 수중에서 15분 이하에서 분할되며(splitting), 무해하였으며(유해 요건 충족), 위장관 내 미생물학적 요건을 충족하였다(2.0g 중 장내 Exciters(coliforms)로 이루어진 군의 박테리아 부재; 2.0g 중 S. 아우레우스(S. aureus) 부재; 10.0g 중 살모넬라를 포함한 병원균 부재)(저장 상태: +15℃ 미만의 건조한 암실에서 저장).The final powder product met the microbiological requirements in the gastrointestinal tract (2.0 g in absence of bacteria in the group of intestinal Exciters (coliforms); 2.0 g of S. aureus ; 10.0 g of pathogenic organisms including Salmonella) (storage conditions: stored in a dry dark room below + 15 ° C).
추가로, 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 2 317/407(Narine))의 프로바이오틱스(probiotics)에 관한 생물학적 활성을 관련 분야의 전문가에게 분석을 의뢰하였으며, 그의 최종 견해는 다음과 같다.In addition, Lactobacillus liquid filler's attempt (Lactobacillus Acidophilus) (strain Er. 2 317/407 (Narine)) was commissioned to analyze the biological activity of the probiotics (probiotics) of the experts in the relevant fields, and then its final opinion Respectively.
1. 항균성(Antibacterial Activity): 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 2 317/407)는 Escherichia coli VKPM M17, Micrococcus luteus WT, Staphilococcus aureus WDCM 5233, Salmonella typhimurium WDCM 1754, Bacillus subtilis WTA1, B. mesentericus WT, 및 Listeria innocua와 같은 광범위한 박테리아에 대한 높은 항균성을 갖는다.1. Antibacterial Activity: Lactobacillus Acidophilus (strain Er. 2 317/407) is an Escherichia coli VKPM M17, Micrococcus luteus WT, Staphylococcus aureus WDCM 5233, Salmonella typhimurium WDCM 1754, Bacillus subtilis WTA1 , B. mesentericus WT, and Listeria innocua .
2. 항진균성(Antifungal Activity): 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 2 317/407)는 Candida guilliermondii, C. albicans WCT, Sacharomices cerevisiae Y55, Debaryomyces hansenii, 및 Cladosporium herbarium에 대한 높은 항진균성을 갖는다. 항균성 및 항진균성은 bacteriocins presence에 의해 규정된다.2. Antifungal Activity: Lactobacillus Acidophilus (strain Er. 2 317/407) is a high antifungal agent for Candida guilliermondii , C. albicans WCT, Sacharomices cerevisiae Y55, Debaryomyces hansenii , and Cladosporium herbarium . It has antifungal properties. Antimicrobial and antifungal properties are defined by bacteriocins presence.
3. 위장관 스트레스에 대한 높은 내성(High Resistance to Gastro Intestinal Stress): 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 2 317/407)는 리소자임(0.01%), 펩신(0.3%), 담즙산 염(0.45%), 판크레아틴(pancreatin)(0.1%), 매질의 높은(pH 8.0) 그리고 낮은(pH 1.8) 산도에 대한 내성. GUT 스트레스에서의 생존율이 대략 30%이다.3. High Resistance to Gastrointestinal Stress: Lactobacillus Acidophilus (strain Er. 2 317/407) has been shown to be effective against lysozyme (0.01%), pepsin (0.3%), Resistance to salt (0.45%), pancreatin (0.1%), high (pH 8.0) and low (pH 1.8) acidity of the medium. Survival rate at GUT stress is approximately 30%.
4. 광범위한 탄수화물에 대한 발효(Ferments Broad Amount of Carbohydrates): 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 2 317/407)는 다량의 탄수화물, 예컨대, 수크로스, 글루코스, 락토스, 글리세린 등을 발효시킬 수 있다. 그에 따라, 상기 락토바실러스 액시도필러스는 혈당을 감소시키는 데 도움을 줄 수 있다.4. Ferments Broad Amount of Carbohydrates: Lactobacillus Acidophilus (Strain Er. 2 317/407) contains a large amount of carbohydrates such as sucrose, glucose, lactose, glycerin, etc. Can be fermented. Accordingly, the Lactobacillus acidophilus can help reduce blood sugar.
5. 항생제에 대한 높은 내성(High Resistance to Antibiotics): 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 2 317/407)는 여러 항생제에 대한 높은 내성을 제시하였다.5. High Resistance to Antibiotics: Lactobacillus Acidophilus (strain Er. 2 317/407) showed high resistance to several antibiotics.
6. 개선된 구강 건강(Improves Oral Health): 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 2 317/407)의 사용은 그의 항균성으로 인하여 구강 건강을 개선시킨다.6. Improves Oral Health: The use of Lactobacillus Acidophilus (strain Er. 2 317/407) improves oral health due to its antibacterial properties.
7. 비타민 및 미네랄의 흡수 증가(Increases the absorption of vitamins and minerals): 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 2 317/407)는 그의 대사활동에서 다량의 비타민(예컨대, 비타민 D, B3, B6) 및 미네랄(칼슘 염)을 사용한다. 이들 비타민과 미네랄의 소오스는 일일 식의요법으로부터의 식품일 수 있다. 불행하게도, 우리 기관은 이들 영양분을 소량으로 소화시킨다. 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 2 317/407)는 이들 비타민과 미네랄의 운송자(transporter) 역할을 담당하며, 따라서 생체활성(Bioavailability(BA))을 증가시킨다. 즉, 이는 우리 기관 내로의 이들 영양분의 흡수를 증가시킨다.7. Increased absorption of vitamins and minerals: Lactobacillus Acidophilus (strain Er. 2 317/407) inhibits the metabolism of large amounts of vitamins, such as vitamin D , B3, B6) and minerals (calcium salts) are used. The source of these vitamins and minerals can be food from a daily diet. Unfortunately, our bodies digest these nutrients in small quantities. Lactobacillus Acidophilus (strain Er. 2 317/407) plays a transporter role for these vitamins and minerals and thus increases bioavailability (BA). That is, it increases the uptake of these nutrients into our organs.
또한, 이러한 제품을 포함한 여러 생성물(symbiotic product)에 관한 생물학적 활성을 관련 분야의 전문가에게 분석을 의뢰하였으며, 그의 최종 견해는 다음과 같다.In addition, we have commissioned an expert in the field to analyze the biological activity of various products (symbiotic products) including these products, and his final opinion is as follows.
1. 항균성(Antibacterial Activity): 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 2 317/407)는 Escherichia coli VKPM M17, Micrococcus luteus WT, Staphilococcus aureus WDCM 5233, Salmonella typhimurium WDCM 1754, Bacillus subtilis WTA1, B. mesentericus WT, 및 Listeria innocua와 같은 광범위한 박테리아에 대한 높은 항균성을 갖는다.1. Antibacterial Activity: Lactobacillus Acidophilus (strain Er. 2 317/407) is an Escherichia coli VKPM M17, Micrococcus luteus WT, Staphylococcus aureus WDCM 5233, Salmonella typhimurium WDCM 1754, Bacillus subtilis WTA1 , B. mesentericus WT, and Listeria innocua .
2. 항진균성(Antifungal Activity): 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 2 317/407)는 Candida guilliermondii, C. albicans WCT, Sacharomices cerevisiae Y55, Debaryomyces hansenii, 및 Cladosporium herbarium에 대한 높은 항진균성을 갖는다. 항균성 및 항진균성은 bacteriocins presence에 의해 규정된다.2. Antifungal Activity: Lactobacillus Acidophilus (strain Er. 2 317/407) is a high antifungal agent for Candida guilliermondii , C. albicans WCT, Sacharomices cerevisiae Y55, Debaryomyces hansenii , and Cladosporium herbarium . It has antifungal properties. Antimicrobial and antifungal properties are defined by bacteriocins presence.
3. 위장관 스트레스에 대한 높은 내성(High Resistance to Gastro Intestinal Stress): 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 2 317/407)는 리소자임(0.01%), 펩신(0.3%), 담즙산 염(0.45%), 판크레아틴(pancreatin)(0.1%), 매질의 높은(pH 8.0) 그리고 낮은(pH 1.8) 산도에 대한 내성.3. High Resistance to Gastrointestinal Stress: Lactobacillus Acidophilus (strain Er. 2 317/407) has been shown to be effective against lysozyme (0.01%), pepsin (0.3%), Resistance to salt (0.45%), pancreatin (0.1%), high (pH 8.0) and low (pH 1.8) acidity of the medium.
4. 광범위한 탄수화물에 대한 발효(Ferments Broad Amount of Carbohydrates): 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 2 317/407)는 다량의 탄수화물, 예컨대, 수크로스, 글루코스, 락토스, 글리세린 등을 발효시킬 수 있다. 그에 따라, 상기 락토바실러스 액시도필러스는 혈당을 감소시키는 데 도움을 줄 수 있다.4. Ferments Broad Amount of Carbohydrates: Lactobacillus Acidophilus (Strain Er. 2 317/407) contains a large amount of carbohydrates such as sucrose, glucose, lactose, glycerin, etc. Can be fermented. Accordingly, the Lactobacillus acidophilus can help reduce blood sugar.
5. 항생제에 대한 높은 내성(High Resistance to Antibiotics): 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 2 317/407)는 여러 항생제에 대한 높은 내성을 제시하였다.5. High Resistance to Antibiotics: Lactobacillus Acidophilus (strain Er. 2 317/407) showed high resistance to several antibiotics.
6. 위 내의 생존율 증가(Increased Survival in Gut): 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 2 317/407)는 상기 생성물 내의 고농도 프럭토스, 다당류, 예컨대 프럭토올리고사카라이드(Fructooligosaccharides) 등은 GUT 내의 락트산 박테리아(LAB)의 생존율을 증가시킨다. 다당류는 LAB의 접착(adhesion) 및 자가 응집(auto aggregation)을 강화시킨다.6. increase the survival rate in the range (Increased Survival in Gut): Lactobacillus liquid filler's attempt (Lactobacillus Acidophilus) (. Strain Er 2 317/407) is high-concentration fructose, polysaccharides, for example fructo oligo saccharide in the product (Fructooligosaccharides ) Increase the survival rate of lactic acid bacteria (LAB) in the GUT. Polysaccharides enhance adhesion and auto aggregation of LAB.
7. 개선된 구강 건강(Improves Oral Health): 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 2 317/407)의 사용은 그의 항균성으로 인하여 구강 건강을 개선시킨다.7. Improves Oral Health: The use of Lactobacillus Acidophilus (strain Er. 2 317/407) improves oral health due to its antibacterial properties.
8. 다양한 비타민과 미네랄(Variety of Vitamins and Minerals): 상기 생성물의 구성성분들인 과일들은 다양한 비타민, 예컨대 비타민 A, B1, B2, B6, B12, C, E 등을 갖는다. 또한, 미네랄, 예컨대 칼슘, 마그네슘, 구리, 아연 및 기타 미네랄은 과일의 영구 구성성분들이다.8. Variety of Vitamins and Minerals: Fruits which are constituents of the product have various vitamins such as vitamins A, B1, B2, B6, B12, C, E and so on. In addition, minerals such as calcium, magnesium, copper, zinc and other minerals are permanent constituents of the fruit.
9. 비타민 및 미네랄의 흡수 증가(Increases the absorption of vitamins and minerals): 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 2 317/407)는 그의 대사활동에서 다량의 비타민(예컨대, 비타민 D, B3, B6) 및 미네랄(칼슘 염)을 사용한다. 이들 비타민과 미네랄의 소오스는 일일 식의요법으로부터의 식품일 수 있다. 불행하게도, 우리 기관은 이들 영양분을 소량으로 소화시킨다. 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 2 317/407)는 이들 비타민과 미네랄의 운송자(transporter) 역할을 담당하며, 따라서 생체활성(Bioavailability(BA))을 증가시킨다. 즉, 이는 우리 기관 내로의 이들 영양분의 흡수를 증가시킨다.9. Increases the absorption of vitamins and minerals: Lactobacillus Acidophilus (strain Er. 2 317/407) has been shown to increase the amount of vitamins (eg, vitamin D , B3, B6) and minerals (calcium salts) are used. The source of these vitamins and minerals can be food from a daily diet. Unfortunately, our bodies digest these nutrients in small quantities. Lactobacillus Acidophilus (strain Er. 2 317/407) plays a transporter role for these vitamins and minerals and thus increases bioavailability (BA). That is, it increases the uptake of these nutrients into our organs.
10. 항산화제(Antioxidants): 상기 생성물 내에 조합된 여러 구성성분들은 이를 강력한 항산화제로 만들며, 이는 유리 라디칼(free radicals)을 유인하는 손상으로부터 세포를 보호한다.10. Antioxidants: The various components combined in the product make it a powerful antioxidant, which protects cells from damage that attracts free radicals.
11. 파이토뉴트리언트(Phytonutrient): 상기 생성물은 중요한 파이토뉴트리언트의 소오스, 예컨대 리코펜(lycopene), 퀘세틴(quercetin), 다당류(polsaccharides), 인돌(indoles) 및 레스베라트롤(resveratrol)이다 - 합성 복합비타민제에서는 존재하지 않음. 이는 과일의 색상을 만드는 카로티노이드(carotenoids)를 함유한다. 카로티노이드는 심장 건강에 좋다. 또한, 카로티노이드는 노화의 주요 원인인 것으로 생각되는 산화적 손상으로부터 세포를 보호한다.11. Phytonutrient: The product is a source of important phytonutrients such as lycopene, quercetin, polsaccharides, indoles and resveratrol - synthetic multivitamins . It contains carotenoids that make the color of the fruit. Carotenoids are good for heart health. Carotenoids also protect cells from oxidative damage thought to be a major cause of aging.
(1) 딸기의 입수 및 세척: 현지 농부로부터 딸기(strawberry)를 입수하여 정제수로 세척한다. 여기서, 공정은 “Quality Control Processes”에 따라 실시한다. (2) 동결건조: 이러한 딸기를 동결건조시킨다. 여기서, “Dried Bio Mass Quality Control Processes”에 따라, 40시간 동안 -40℃의 온도에서 딸기로부터 물을 추출한다. (3) 시험: 이와 같이 수득된 생성물에 대하여 생물학적 세정, 습도 등에 대하여 시험한다. 여기서, “Quality Control Processes”에 따라 실시한다. (4) 표지화: 표지에 대한 정보의 정확성(최종 생성물의 경우) 및/또는 포장(대량 공급의 경우)을 검토한 후, 최종 표지화를 실시한다. (5) 포장: 최종 동결건조된 딸기를 컵(최종 생성물의 경우) 및/또는 팩(대량 공급의 경우) 내에 넣는다. 여기서, 공정은 “Quality Control Processes”에 따라 실시한다.(1) Getting and washing strawberries: Obtain strawberries from local farmers and wash them with purified water. Here, the process is performed in accordance with "Quality Control Processes". (2) Freeze-drying: These strawberries are lyophilized. Here, according to "Dried Bio Mass Quality Control Processes", water is extracted from the strawberry at a temperature of -40 ° C. for 40 hours. (3) Test: The product thus obtained is subjected to biological cleaning, humidity and the like. Here, "Quality Control Processes" shall be carried out. (4) Marking: After reviewing the accuracy of the information on the marking (in case of final product) and / or packaging (in case of mass supply), final marking shall be carried out. (5) Packing: The final lyophilized strawberries are placed in a cup (for final product) and / or pack (for bulk feed). Here, the process is performed in accordance with "Quality Control Processes".
최종 분말(powder) 제품 2g(±5%)을 예컨대 컵(cup) 형태로 다음과 같이 제조하였다(적색 팩(pack), 상품명 “FruitsMax Freeze Dried Strawberry” 2gr(Cup)(Powder); 개발업자 Maxx Inc., USA; 제조업자 “VitaMax-E” LLC., Armenia)).2 g (± 5%) of the final powder product was prepared in the form of, for example, a cup as follows (red pack, trade name "FruitsMax Freeze Dried Strawberry" 2 gr (Cup) Inc., manufacturer; "VitaMax-E" LLC., Armenia).
상기 최종 분말 제품은 수중에서 15분 이하에서 분할되며(splitting), 위장관 내 미생물학적 요건을 충족하였다(2.0g 중 장내 Exciters(coliforms)로 이루어진 군의 박테리아 부재; 2.0g 중 S. 아우레우스(S. aureus) 부재; 10.0g 중 살모넬라를 포함한 병원균 부재)(저장 상태: +15℃ 미만의 건조한 암실에서 저장).The final powder product was split under 15 minutes in water to meet microbiological requirements in the gastrointestinal tract (absence of bacteria in the group of intestinal Exciters (coliforms) in 2.0 g; S. aureus in 2.0 g S. aureus ) (stored in a dry dark room below + 15 ° C).
(1) 건조된 분유(Dried Milk Powder): 프로바이오틱스를 수용하기 위한 원료 물질은 건조된 분유이다. 이는 공급업자로부터 입수하고, HS 10970-87 및 “Dried Milk Quality Control Processes”에 따라 검토한다. (2) 물의 혼합 및 파스쳐라이징(pasteurizing): 이 공정은 물을 혼합하는 것으로서 HS 10970-87에 따라 실시한다. 이어서, 15분 동안 1 ATM의 조건 하에서 파스쳐라이징을 실시한다. (3) 프로바이오틱스와 우유의 혼합: 박테리아의 은행으로부터 취한 프로바이오틱스 스타터(Probiotics Starter), 즉 이 실시예에서 사용된 락토바실루스 액시도필루스 Er-2 317/402(Narine) 균주를 38 내지 39℃에서 우유와 혼합한다. (4) 프로바이오틱스의 배양: 프로바이오틱스를 16 내지 18시간 동안 “Liquid Bio Mass Cultivation Processes”에 따라 배양한다. (5) 프로바이오틱스의 청결성 및 함량 검토: 새로인 제조된 락토바실루스 액시도필루스 및 스트렙토코쿠스 써모필레스의 청결성 및 함량을 검토한다. (6) 락토바실루스 액시도필루스 및 스트렙토코쿠스 써모필레스의 동결건조: “Dried Bio Mass Quality Control Processes”에 따라, 40시간 동안 -40℃의 온도에서 물을 추출한다. (6) 딸기의 동결건조: 딸기를 동결건조시킨다. 여기서, “Dried Bio Mass Quality Control Processes”에 따라, 40시간 동안 -40℃의 온도에서 딸기로부터 물을 추출한다. (7) 락토바실루스 액시도필루스 및 스트렙토코쿠스 써모필레스와 딸기 분말의 혼합. (8) 품질 검사: 이와 같이 수득된 생성물에 대하여 “Powder Quality Control Processes”에 따라 실시한다. (9) 표지화 및 박스화: 컵에 대한 정보의 정확성(최종 생성물의 경우) 및/또는 포장(대량 공급의 경우)을 검토한 후, 최종 패킹을 실시한다. (10) 포장: 최종 시험된 분말을 컵(최종 생성물의 경우) 및/또는 팩(대량 공급의 경우) 내에 넣는다. 여기서, 공정은 “Powder Quality Control Processes”에 따라 실시한다.(1) Dried Milk Powder: The raw material for containing the probiotics is dried milk powder. This is obtained from the supplier and reviewed in accordance with HS 10970-87 and "Dried Milk Quality Control Processes". (2) Water mixing and pasteurizing: This process is to mix water and is carried out in accordance with HS 10970-87. Then, the breakthrough is performed under the condition of 1 ATM for 15 minutes. (3) Mixing of probiotics and milk: A Probiotics Starter from the bank of bacteria, namely Lactobacillus acidophilus Er-2 317/402 (Narine) strain used in this example, Mix with milk. (4) Culture of probiotics: Probiotics are cultured for 16 to 18 hours according to " Liquid Bio Mass Cultivation Processes ". (5) Review of the cleanliness and content of probiotics: The cleanliness and content of the newly produced lactobacillus acidophilus and Streptococcus thermophilus are examined. (6) Freeze-drying of Lactobacillus acidophilus and Streptococcus thermophilus: Water is extracted at a temperature of -40 ° C for 40 hours in accordance with "Dried Bio Mass Quality Control Processes". (6) Freeze-drying strawberries: Freeze-dried strawberries. Here, according to "Dried Bio Mass Quality Control Processes", water is extracted from the strawberry at a temperature of -40 ° C. for 40 hours. (7) Lactobacillus acidophilus and a mixture of Streptococcus thermophilus and strawberry powder. (8) Quality inspection: The thus obtained product is subjected to "Powder Quality Control Processes". (9) Labeling and Boxing: After the information on the accuracy of the cup (for the final product) and / or packaging (for the bulk feed) are reviewed, final packing is carried out. (10) Packing: The final tested powder is placed in a cup (for final product) and / or pack (for bulk feed). Here, the process is performed in accordance with "Powder Quality Control Processes".
과일 고형물(딸기(strawberry)) 분말 4g, 건조된 요거트 분말 13g 및 당(sugar) 분말 8g을 혼합하여 최종 분말(powder) 제품 25g(±5%)을 예컨대 컵(cup) 형태로 제조하였다(밝은 진홍색(bright burgundy) 팩(pack), 상품명 “FruitsMax Yogurt - Strawberry”- 25gr(Powder); 개발업자 Maxx Inc., USA; 제조업자 “VitaMax-E” LLC., Armenia). 이렇게 제조된 최종 분말 제품에는 생존 가능한 락토박테리아(lactobacteria)(1g), 즉 락토바실러스 액시도필러스(Lactobacillus Acidophilus)(strain Er. 317/402(Narine))와 스트렙토코커스 써모필레스(Streptococcus Thermophiles)의 총량(1g)이 1.0 x 108 CFU/g 이상 존재하였다.4 g of fruit solids (strawberry) powder, 13 g of dried yogurt powder and 8 g of sugar powder were mixed to produce 25 g (± 5%) of the final powder product in the form of a cup, for example Bright burgundy pack, "FruitsMax Yogurt-Strawberry" - 25gr (Powder); developer Maxx Inc., USA; manufacturer "VitaMax-E" LLC., Armenia). The prepared final powder product is viable Lactobacillus bacteria (lactobacteria) (1g), that is Lactobacillus liquid filler's attempt (Lactobacillus Acidophilus) (strain Er. 317/402 (Narine)) and a brush-less writing Streptococcus (Streptococcus Thermophiles) (1 g) was present at 1.0 x 10 8 CFU / g or more.
상기 최종 분말 제품은 수중에서 15분 이하에서 분할되며(splitting), 무해하였으며(유해 요건 충족), 위장관 내 미생물학적 요건을 충족하였다(2.0g 중 장내 Exciters(coliforms)로 이루어진 군의 박테리아 부재; 2.0g 중 S. 아우레우스(S. aureus) 부재; 10.0g 중 살모넬라를 포함한 병원균 부재)(저장 상태: +15℃ 미만의 건조한 암실에서 저장).The final powder product met the microbiological requirements in the gastrointestinal tract (2.0 g in absence of bacteria in the group of intestinal Exciters (coliforms); 2.0 g of S. aureus ; 10.0 g of pathogenic organisms including Salmonella) (storage conditions: stored in a dry dark room below + 15 ° C).
Claims (17)
상기 동결건조된 과일, 곡물 또는 채소 고형물은 그의 총량 100중량%를 기준으로 5 중량% 이하의 수분을 함유하는 것을 특징으로 하는 조성물.The method according to claim 1,
Wherein the lyophilized fruit, grain or vegetable solids contain up to 5% water by weight based on 100% by weight of the total.
상기 동결건조된 과일, 곡물 또는 채소 고형물은 그의 총량 100중량%를 기준으로 4 중량% 이하의 수분을 함유하는 것을 특징으로 하는 조성물.The method according to claim 1,
Wherein said lyophilized fruit, grain or vegetable solids contain up to 4% water by weight based on 100% by weight of the total.
상기 동결건조된 과일, 곡물 또는 채소 고형물은 살구(apricot), 블랙베리(blackberry), 바나나, 산딸기(raspberry), 딸기(strawberry), 복숭아, 사과, 오렌지, 배(pear), 푸룬(prune), 퀸스(quince), 갈매보리수나무열매(sea buckthorn berry), 토마토, 자두(plum), 고욤나무열매(persimmon), 만다린(mandarin), 적포도(red grape), 백포도(white grape), 코닐리언 체리(cornelian cherry), 멜론 및 파인애플로 이루어진 군으로부터 선택되는 것을 특징으로 하는 조성물.The method according to claim 1,
The lyophilized fruit, grain or vegetable solids may be used as apricot, blackberry, banana, raspberry, strawberry, peach, apple, orange, pear, prune, Quince, sea buckthorn berry, tomato, plum, persimmon, mandarin, red grape, white grape, cornelian cherry, melon, and pineapple.
상기 동결건조된 과일, 곡물 또는 채소 고형물은, 그의 고형물 100 중량%를 기준으로, 살구(apricot) 12 중량%, 블랙베리(blackberry) 12 중량%, 바나나 10 중량%, 산딸기(raspberry) 7 중량%, 딸기(strawberry) 7 중량%, 복숭아 5 중량%, 사과 4 중량%, 오렌지 2 중량%, 배(pear) 2 중량%, 푸룬(prune) 2 중량%, 퀸스(quince) 2 중량%, 갈매보리수나무열매(sea buckthorn berry) 2 중량%, 토마토 2 중량%, 자두(plum) 2 중량%, 고욤나무열매(persimmon) 2 중량%, 만다린(mandarin) 2 중량%, 적포도(red grape) 2 중량%, 백포도(white grape) 1 중량%, 코닐리언 체리(cornelian cherry) 1 중량%, 멜론 1 중량% 및 파인애플 1 중량%로 이루어진 군으로부터 선택되는 것을 특징으로 하는 조성물.5. The method of claim 4,
The lyophilized fruit, cereal or vegetable solid may comprise 12% by weight of apricot, 12% by weight of blackberry, 10% by weight of banana, 7% by weight of raspberry, 7% strawberry, 5% peach, 4% apple, 2% orange, 2% pear, 2% prune, 2% quince, 2% by weight of sea buckthorn berry, 2% by weight of tomato, 2% by weight of plum, 2% by weight of persimmon, 2% by weight of mandarin and 2% by weight of red grape , 1% by weight of white grape, 1% by weight of cornelian cherry, 1% by weight of melon and 1% by weight of pineapple.
상기 동결건조된 과일, 곡물 또는 채소 고형물은, 그의 고형물 100 중량%를 기준으로, 살구(apricot) 12 중량%, 블랙베리(blackberry) 10 중량%, 바나나 8 중량%, 산딸기(raspberry) 5 중량%, 딸기(strawberry) 5 중량%, 복숭아 9 중량%, 사과 5 중량%, 오렌지 3 중량%, 배(pear) 4 중량%, 푸룬(prune) 4 중량%, 퀸스(quince) 4 중량%, 갈매보리수나무열매(sea buckthorn berry) 3 중량%, 토마토 2 중량%, 자두(plum) 2 중량%, 고욤나무열매(persimmon) 2 중량%, 만다린(mandarin) 2 중량%, 적포도(red grape) 2 중량%, 백포도(white grape) 2 중량%, 코닐리언 체리(cornelian cherry) 2 중량%, 멜론 1 중량% 및 파인애플 1 중량%로 이루어진 군으로부터 선택되는 것을 특징으로 하는 조성물.5. The method of claim 4,
The lyophilized fruit, cereal or vegetable solids may comprise 12% by weight of apricot, 10% by weight of blackberry, 8% by weight of banana, 5% by weight of raspberry, 5 wt% strawberry, 9 wt% peach, 5 wt% apple, 3 wt% orange, 4 wt% pear, 4 wt% prune, 4 wt% quince, 3% by weight of sea buckthorn berry, 2% by weight of tomatoes, 2% by weight of plum, 2% by weight of persimmon, 2% by weight of mandarin, 2% by weight of red grape , 2% by weight of white grape, 2% by weight of cornelian cherry, 1% by weight of melon and 1% by weight of pineapple.
상기 동결건조된 과일, 곡물 또는 채소 고형물은 콩류를 추가로 포함하는 것을 특징으로 하는 조성물.5. The method of claim 4,
Wherein the freeze-dried fruit, cereal or vegetable solids further comprise legumes.
상기 콩류가 팥인 것을 특징으로 하는 조성물.8. The method of claim 7,
Wherein the legume is bean.
상기 유산균은 락토바실러스 속(Lactobacillus sp.), 바실러스 속(Bacillus sp.), 스트렙토코커스 속(Streptococcus sp.), 엔테로코커스 속(Enterococcus sp.), 셀룰로모나스 속(Cellulomonas sp.), 비피도박테리움 속(Bifidobacterium sp.), 클로스트리디움 부티리컴(Clostridium butyricum), 사카로마이세스 속(Saccaromyces sp.) 및 아스퍼질러스 속(Aspergillus sp.)으로 이루어진 군으로부터 선택되는 것을 특징으로 하는 조성물.The method according to claim 1,
The lactic acid bacteria may be selected from the group consisting of Lactobacillus sp. , Bacillus sp. , Streptococcus sp. , Enterococcus sp. , Cellulomonas sp. Wherein the composition is selected from the group consisting of Bifidobacterium sp. , Clostridium butyricum , Saccaromyces sp. And Aspergillus sp. .
상기 유산균은 락토바실러스 속인 것을 특징으로 하는 조성물.10. The method of claim 9,
Wherein said lactic acid bacterium is of the genus Lactobacillus.
상기 락토바실러스 속은 락토바실러스 액시도필러스(Lactobacillus Acidophilus)인 것을 특징으로 하는 조성물.11. The method of claim 10,
The Lactobacillus genus Lactobacillus liquid's attempt filler composition, characterized in that (Lactobacillus Acidophilus).
상기 충전제는 마그네슘 스테아레이트인 것을 특징으로 하는 조성물.The method according to claim 1,
Wherein the filler is magnesium stearate.
상기 조성물이 정제(tablet) 또는 분말(powder) 형태로 존재하는 조성물.13. The method according to any one of claims 1 to 12,
Wherein the composition is in the form of a tablet or powder.
상기 식품이 식품 보충제, 유제품, 유아용 식품 및 차로 이루어진 군으로부터 선택되는 것을 특징으로 하는 식품.15. The method of claim 14,
Wherein the food is selected from the group consisting of food supplements, dairy products, infant foods and teas.
상기 미용 제품이 미용 팩인 것을 특징으로 하는 미용 제품.17. The method of claim 16,
Wherein the cosmetic product is a cosmetic pack.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200112019A (en) * | 2019-03-20 | 2020-10-05 | 한국식품연구원 | Method for producing lactic acid bacterial fermentation food using fruit vegetables and fermentation food made by the same method |
| KR20230097838A (en) * | 2021-12-24 | 2023-07-03 | 강원대학교산학협력단 | Snacks and drinks for infants using lactic acid bacteria freezing-dried powder |
| KR20240002854A (en) * | 2022-06-30 | 2024-01-08 | 오상태 | Cosmetic composition for relaxing skin trouble and manufacturing method thereof |
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2014
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200112019A (en) * | 2019-03-20 | 2020-10-05 | 한국식품연구원 | Method for producing lactic acid bacterial fermentation food using fruit vegetables and fermentation food made by the same method |
| KR20230097838A (en) * | 2021-12-24 | 2023-07-03 | 강원대학교산학협력단 | Snacks and drinks for infants using lactic acid bacteria freezing-dried powder |
| KR20240002854A (en) * | 2022-06-30 | 2024-01-08 | 오상태 | Cosmetic composition for relaxing skin trouble and manufacturing method thereof |
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