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KR-20260063353-A - HEALTH FUNCTIONAL FOOD COMPSITION AND A METHOD FOR MANUFACTURING THE SAME

KR20260063353AKR 20260063353 AKR20260063353 AKR 20260063353AKR-20260063353-A

Abstract

The present invention relates to a composition of a health functional food used as a healing food for patients or for maintaining and improving health, and a method for manufacturing the same. The health functional food composition of the present invention comprises an antioxidant component having an antioxidant index of a specific value or higher; a trace component comprising at least one of vitamins, minerals, and amino acids; and a dietary supplement composed of a hydrolyzed compound extracted from plants.

Inventors

  • 이정식

Assignees

  • 주식회사 해림후코이단

Dates

Publication Date
20260507
Application Date
20241030

Claims (12)

  1. Antioxidant components having an antioxidant index greater than a specific value; Trace components comprising at least one of vitamins, minerals, and amino acids; A health functional food composition characterized by comprising a dietary supplement containing a hydrolyzed compound extracted from plants.
  2. In Article 1, A health functional food composition characterized by the polyphenol index of the above-mentioned antioxidant component being 2,000 mg/g or higher.
  3. In Article 1, The above antioxidant component is, Herb broth in the ratio of 50 wt% purified water, 2 wt% cloves, 8 wt% ginger, 7 wt% cinnamon, 8 wt% black pepper, 10 wt% goji berries, and 15 wt% turmeric; A health functional food composition characterized by comprising, in addition to 10% by weight of the above-mentioned herb broth, 5% by weight of oatmeal, 10% by weight of onion, 2% by weight of seaweed powder, 20% by weight of tomato, 8% by weight of carrot, 7% by weight of cabbage, 5% by weight of kale, 6% by weight of beet, 3% by weight of garlic, 3% by weight of shiitake mushroom, 7% by weight of butternut squash, 8% by weight of apple, and 6% by weight of chokeberry.
  4. In Paragraph 3, A health functional food composition characterized by comprising 100~1,000 mg of curcumin, 300~1,000 mg of fucoidan, 300~1,000 mg of yeast, and 50~500 mg of resveratrol.
  5. In Article 1, The above dietary supplement is, A health functional food composition characterized by comprising a sulfate or sulfone compound extracted by hydrolyzing a plant.
  6. In Article 1, The above dietary supplement is, A health functional food composition characterized by comprising at least two types selected from curcumin extracted from turmeric, sulforaphane extracted from broccoli, fucoidan and fucoxanthin extracted from seaweed, quercetin extracted from onions, resveratrol extracted from grapes, and catechin extracted from green tea, and pepper.
  7. A step of preparing an antioxidant component having an antioxidant index greater than a specific value; A step of preparing a trace component containing at least one of vitamins, minerals, and amino acids; Step of preparing a dietary supplement containing hydrolyzed compounds extracted from plants; A method for manufacturing a health functional food characterized by including the step of mixing the above-mentioned antioxidant component, the above-mentioned trace component, and the above-mentioned dietary supplement.
  8. In Article 7, A method for manufacturing a health functional food characterized by the above-mentioned antioxidant component having a polyphenol index of 2,000 mg/g or higher.
  9. In Article 7, The step of preparing the above antioxidant component is, A step of preparing a herb broth in the ratio of 50% by weight of purified water, 2% by weight of cloves, 8% by weight of ginger, 7% by weight of cinnamon, 8% by weight of pepper, 10% by weight of goji berries, and 15% by weight of turmeric; A method for manufacturing a health functional food, characterized by including the step of making a puree by mixing 5% by weight of oatmeal, 10% by weight of onion, 2% by weight of seaweed powder, 20% by weight of tomato, 8% by weight of carrot, 7% by weight of cabbage, 5% by weight of kale, 6% by weight of beet, 3% by weight of garlic, 3% by weight of shiitake mushroom, 7% by weight of butternut squash, 8% by weight of apple, and 6% by weight of chokeberry with 10% by weight of the above herb broth.
  10. In Article 7, The step of preparing the above dietary supplement is, A method for manufacturing a health functional food characterized by including the step of mixing 100~1,000 mg of curcumin, 300~1,000 mg of fucoidan, 300~1,000 mg of yeast, and 50~500 mg of resveratrol.
  11. In Article 7, The step of preparing the above dietary supplement is, A method for manufacturing a health functional food characterized by including the step of mixing pepper with at least two types selected from curcumin extracted from turmeric, sulforaphane extracted from broccoli, fucoidan and fucoxanthin extracted from seaweed, quercetin extracted from onions, resveratrol extracted from grapes, and catechin extracted from green tea.
  12. In Article 7 The step of preparing the above dietary supplement is, A method for manufacturing a health functional food characterized by including a step of hydrolyzing a plant to extract a sulfate or sulfone compound.

Description

Health Functional Food Composition and Method for Manufacturing the Same The present invention relates to a health functional food, and more particularly to a composition of a health functional food used as a healing food for patients or for maintaining and improving health, and a method for manufacturing the same. Most therapeutic patient meals are in the form of a mixed powder of agricultural products such as grains and vegetables, or in the form of porridge with specific foods added. For example, an anti-diabetic patient diet using silkworms (Korean Patent Application 10-2003-0079237), a patient nutritional diet containing dietary fiber for diarrhea patients (Korean Patent Application 10-2013-0073211), a raw food-based nutritional diet for cancer patients made by Tokyo-drying agricultural products and herb powders (Korean Patent Application 10-2023-0112300), a patient meal replacement mixed with grains, agricultural products, herb powders, and minerals (Korean Patent Application 10-2023-0112288), an immune-enhancing composition for patient diet mixed with minerals, etc., including protein, fish oil, and shiitake mushroom extract (Korean Patent Application 10-2016-0091145), porridge made by adding clams to grains (Korean Patent 10-1823265), and a nutritional diet using insects such as mealworms (Korean Patent Application There are 10-2020-0028746) etc. As for therapeutic foods, Korean Patent Application 10-2005-0108423 (Prevention or treatment for arthritis) presents a food and food additive for the prevention and treatment of arthritis using a sweet potato (Hydrangeae Dulcis Folium) extract. Korean Patent Application 10-1997-0703101 (Therapeutic food composition and method for reducing blood sugar fluctuations) presents a therapeutic food using complex carbohydrates that are slowly absorbed or digested to reduce blood sugar fluctuations and prevent hypoglycemic episodes. Korean Patent Application 10-2003-0014087 (Bladder function improving agent or urinary disorder treatment agent, and food for improving bladder function or treating urinary disorder) describes a therapeutic food by adding Astragalus extract, which is effective for bladder urination, and specific dihydroflavonols, etc., to general food. Korean Patent Application 10-2017-0110076 (Lactic acid bacteria, natural immune activator derived from said lactic acid bacteria, preventive treatment for infectious diseases and food product) presents a food containing lactic acid bacteria. As such, therapeutic foods are prepared by adding specific ingredients to food. Alternatively, therapeutic foods are intended to be consumed in pharmaceutical formulations, such as capsules, tablets, or liquids, containing hydrolyzed plant compounds, vitamins, minerals, amino acids, and antioxidant supplements, either individually or in combinations. In other words, conventional therapeutic foods have the problem of being limited in their ingredients and types. Figure 1 is a diagram showing the structure of fucoidan. Figure 2 is a diagram showing the structure of resveratrol. Figure 3 is a diagram showing the structure of curcumin. Figure 4 is a diagram showing the structure of sulforaphane. Figure 5 is a diagram showing the antioxidant capacity of dietary supplements containing hydrolyzed plant compounds of the present invention as experimental values. Figure 6 is a diagram showing the total polyphenol content included in the healing food or health functional food composition of the present invention. Figure 7 is a figure showing a comparison of the antioxidant efficacy of ascorbic acid (vitamin C), blueberries, fucoidan, and the healing food or health functional food composition of the present invention. Figures 8 to 10 are drawings showing three anti-inflammatory efficacy evaluation indices of the healing food of the present invention. FIGS. 11 to 14 are drawings showing the immune index through various inflammatory responses of the healing food of the present invention. FIG. 15 is a diagram showing the sequence of preparing the healing food or health functional food composition of the present invention. Hereinafter, embodiments disclosed in this specification will be described in detail with reference to the attached drawings. Identical or similar components regardless of drawing symbols will be given the same reference number, and redundant descriptions thereof will be omitted. Furthermore, the attached drawings are intended only to facilitate understanding of the embodiments disclosed in this specification, and the technical concept disclosed in this specification is not limited by the attached drawings; it should be understood that the drawings include all modifications, equivalents, and substitutions that fall within the spirit and technical scope of the invention. First, the concepts of healing and healing food, which are terms used in this invention, are defined. The term "healing" used in this invention must be defined based on the content throughout the inv