KR-20260062210-A - Health Functional Food Containing Extracts Of Phellodendron amurense And Its Manufacturing Method

Abstract

The present invention relates to a method for manufacturing a health functional food containing a Hwangchil extract, comprising the steps of: (a) immersing fresh leaves or branches of a Hwangchil tree in a water tank and washing them using ultrasound; (b) placing the washed fresh leaves or branches of the Hwangchil tree on a sieve separated from water at the bottom of a sealed space and extracting them while varying the temperature between 75°C and 110°C for 100 to 120 hours at a pressure of 0.5 to 0.9 atmospheres; (c) rapidly cooling the extracted concentrate to 0 to 5°C for 30 to 60 seconds and storing it; (d) mixing the rapidly cooled concentrate, goji berry extract, and jujube concentrate in a volume ratio of 6 to 9: 1 to 5: 0.1 to 1.0 and heating and mixing them at 90 to 110°C for 10 to 30 minutes; and (e) cooling the heated mixture to 80 to 90°C and packaging it.

Inventors

• 박경수

Assignees

• 박경수

Dates

Publication Date

20260507

Application Date

20241028

Claims (3)

1. (a) A step of immersing fresh leaves or branches of the Rhus verniciflua tree in a water tank and then washing them using ultrasound; (b) a step of placing the washed fresh leaves or branches of the Rhus verniciflua tree on a sieve separated from water at the bottom of a sealed space and extracting them at a pressure of 0.5 to 0.9 atmospheres for 100 to 120 hours while varying the temperature between 75℃ and 110℃; (c) A step of rapidly cooling the extracted concentrate to 0–5℃ for 30–60 seconds and storing it; (d) a step of mixing the above-mentioned rapidly frozen concentrate, goji berry extract, and jujube concentrate in a volume ratio of 6~9: 1~5: 0.1~1.0 and heating and mixing at 90~110℃ for 10~30 minutes; and (e) cooling the heated mixture to 80~90℃ and then packaging; a method for manufacturing a health functional food containing Hwangchil extract.
2. In paragraph 1, The above goji berry extract is (1) A step of heating dried goji berries to obtain powder, immersing the powder in a mixture of alcohol and water in a volume ratio of 1 to 2 to 3 for 4 to 5 days, and then filtering; (2) A step of heating the filtered goji berries to 70~80℃ to concentrate the goji berries to 50~60% by weight; and (3) A step of heating the concentrated goji berries at 100~110℃ for 1~2 minutes and then storing them in a refrigerator; a method for manufacturing a health functional food containing a yellow lacquer extract characterized by this step.
3. A health functional food manufactured by the manufacturing method of Paragraph 1 or Paragraph 2.

Description

Health Functional Food Containing Extracts of Phellodendron amurense and Its Manufacturing Method The present invention relates to a health functional food containing a Rhus verniciflua extract, a method for manufacturing the same, and a method for manufacturing the same. More specifically, it is characterized by containing fresh Rhus verniciflua leaves or branches, goji berries, and jujube concentrate. Dendropanax morbifera is a globally rare subtropical evergreen broad-leaved tree belonging to the Araliaceae family. It is a species endemic to Korea, distributed locally only in the southern temperate zone and subtropical regions, such as the southwestern coast and some islands including Jeju Island, Wando, Haenam, and Geojedo. Hwangchil is characterized by its beautiful golden color and benzoin fragrance, which has a calming effect on the mind. Additionally, the Hwangchil tree has glossy leaves and is widely used as an ornamental tree. It is called the Hwangchil tree because yellow sap oozes out when the bark is wounded, and this yellow sap has been used as a paint. Analysis revealed that the leaves of the Hwangchil tree contain 70.2% moisture, 2.7% fat, 1.7% ash in the leaves and 0.9% in the seeds, and 1.2% protein in the leaves. Analysis revealed that the leaves contain 56.9 mg% of total vitamin C and 746 mg% of water-soluble tannins. The main component of the Rhus verniciflua is its essential oil, which consists of a pale yellow, concentrated liquid. Using GC/MS, 32 types of substances were identified, and among them, β-selinene, a sesquiterpene with two ring structures, was found to be the most abundant, followed by capnellene-8-one. Additionally, it is reported that the tree contains large amounts of many volatile components that have not yet been identified. In this regard, unlike the effects of Western medicine, herbal medicine has the characteristic of maintaining homeostasis in the body. It is known that biological systems closely related to the body's functions, such as the immune system, circulatory system, and endocrine system, are involved in maintaining this homeostasis. The efficacy of the Rhus verniciflua tree is known to include improved blood circulation, improved liver function, antioxidant effects, immune system enhancement, nerve stabilization, antibacterial effects, and anticancer effects. Figure 1 is a flowchart of a method for manufacturing a health functional food containing Hwangchil and goji berry extracts according to the present invention. Figure 2 is a flowchart of the method for preparing goji berry extract in the present invention. Preferred embodiments of the present invention will be described in detail below. First, in describing the present invention, specific descriptions of related known functions or configurations are omitted to avoid obscuring the essence of the invention. Terms of degree used herein, such as ‘approximately’ and ‘substantially,’ are used to mean at or near the stated value when inherent manufacturing and material tolerances are presented in the stated meaning, and are used to prevent unscrupulous infringers from unfairly exploiting the disclosed content in which precise or absolute values are mentioned to aid in understanding the invention. The present invention relates to a health functional food containing Hwangchil extract and a method for manufacturing the same, and the detailed manufacturing method is as follows. Figure 1 is a flowchart of the method for manufacturing a health functional food containing Hwangchil extract according to the present invention. The present invention is classified into a method for manufacturing a health functional food containing a Hwangchil extract, comprising: (a) a step of immersing fresh leaves or branches of a Hwangchil tree in a water tank and washing them using ultrasound; (b) a step of placing the washed fresh leaves or branches of the Hwangchil tree on a sieve separated from water at the bottom of a sealed space and extracting them while varying the temperature between 75℃ and 110℃ for 100 to 120 hours at a pressure of 0.5 to 0.9 atmospheres; (c) a step of rapidly cooling the extracted concentrate to 0 to 5℃ for 30 to 60 seconds and storing it; (d) a step of mixing the rapidly cooled concentrate, goji berry extract, and jujube concentrate in a volume ratio of 6 to 9: 1 to 5: 0.1 to 1.0 and heating and mixing them at 90 to 110℃ for 10 to 30 minutes; and (e) a step of cooling the heated mixture to 80 to 90℃ and packaging it. The above fresh leaves or branches of the Hwangchil tree may be used selectively, or a mixture of the two may be used. The extraction step of step (b) above is a method of extracting by placing the washed fresh leaves or branches of the Rhus verniciflua tree on a sieve separated from water at the bottom of a sealed space, placing it in a space separated from water at the top of the water, and steaming the Rhus verniciflua leaves with steam generated by heating the water at the bottom. At t