KR102215936B1 - Functional Food Composition Ssangwhatang for Fatigue Recovery comprising Chestnut and Manufacturing method of thereof - Google Patents

Abstract

The present invention relates to a health functional food composition and a method of manufacturing the same for fatigue recovery comprising chestnuts, 10 to 20 parts by weight of boiled chestnuts, 1 to 5 parts by weight of ginkgo, 1 to 5 parts by weight of jujube and It is characterized by including 1 to 5 parts by weight of pine nuts, and it is easy to consume by removing the bitter taste of Ssanghwa-tang, but has the advantage of solving the symptoms of not sleeping due to the arousal effect after drinking Ssanghwa-tang.

Description

TECHNICAL FIELD [Functional Food Composition Ssangwhatang for Fatigue Recovery comprising Chestnut and Manufacturing method of thereof]

The present invention relates to a health functional food composition for Ssanghwa-tang including chestnuts and a method for manufacturing the same, and more particularly, a symptom of being unable to sleep due to the arousal effect after drinking Ssanghwa-tang while removing the bitter taste of Ssanghwa-tang. It relates to a health functional food composition for the recovery of fatigue, including chestnuts, and a method for preparing the same.

Ssanghwatang is also known as Ssanghwasan, and it is a prescription for recovery from fatigue by combining the jungtang and samultang. It is used in the port of Donguibogam japbyeongpyeon (雜病篇) and Heo-ro (虛勞). It is described. Ssanghwa-tang is used in cases where the mental power is exhausted, the energy and blood are all damaged, or when the person sweats after a big illness and lacks energy. The herbal medicines that make up Ssanghwatang are Baekjak, Sukjihwang, Hwanggi, Angelica, Cheongung, Cinnamon, Licorice, Ginger, and Jujube.

Looking at the efficacy of each ingredient of Ssanghwa-tang, cinnamon activates the functions of rain and stomach, so it is widely used for digestive disorders due to a full digestive system, abdominal pain, and diarrhea caused by a full stomach. Angelicae promotes blood circulation and facilitates blood circulation. It is known to have strong anti-cancer effects, blood pressure lowering, pain relief, seizure suppression, improvement of constipation through promotion of bowel movement, and elimination of blood stagnation. Earl's medicine relieves excessive tension in nerves or muscles to stop pain, or has the effect of blood and pain relief, while Sukjihwang is a medicine that restores blood, and Hwanggi, along with ginseng, is a representative qi supplement to stop cold sweat and relieve boils. Cure. Chungoong is often applied to headaches because it has an analgesic effect that helps blood circulation and alleviates pain.It is known to have a hematopoietic effect when applied to anemia, along with the effect of activating the liver function.Health is mainly due to indigestion, vomiting, and diarrhea. It is used to treat and promote blood circulation, and jujube is known to strengthen the stomach and help the meridians to compensate for its deficiency, to relieve the stomach, to restore the spleen, to heal the lack of essence and energy, and to harmonize the properties of all kinds of medicines. have.

Traditional Ssanghwatang is effective in recovering from fatigue, but it has a disadvantage that it is difficult to drink because it has a strong bitter taste.

Korean Patent Laid-Open Publication No. 10-2018-0115415 (2018.10.23.) discloses a method of manufacturing a functional Ssanghwatang.

Since the functional Ssanghwatang manufacturing method is a mixture of aloe, jujube, gojija, schisandra chinensis and mandarin peel, it has the advantage of making it easy to drink by offsetting the aroma and taste peculiar to medicinal herbs. There is a downside to being unable to sleep.

KR 10-2018-0115415 A 2018.10.23.

An object of the present invention is to remove the bitter taste of Ssanghwa-tang, which is easy to ingest, and can solve the symptoms of not sleeping due to the arousal effect after drinking Ssanghwa-tang, a health functional food composition for relieving fatigue including chestnuts, and a method for manufacturing the same. To provide.

In order to achieve the above object, the present invention provides the following means.

The present invention includes 10 to 20 parts by weight of boiled chestnuts, 1 to 5 parts by weight of ginkgo, 1 to 5 parts by weight of jujube and 1 to 5 parts by weight of pine nuts, but the herbal extract is 100 parts by weight of the legally formulated peony 30-50 parts by weight of angelica stipulated in part, 30-50 parts by weight of cheonggung legally, 30-50 parts by weight of sukji-hwang legally, 30-50 parts by weight of legally enacted Hwanggi, 10-30 parts by weight of legalized broiler chickens, legal jujube 30 to 50 parts by weight, legal health 10 to 30 parts by weight, legal licorice 10 to 30 parts by weight, legal black root 30 to 50 parts by weight, legal longan meat 10 to 30 parts by weight, legal schisandra 10 to 30 parts by weight , After mixing 30 to 50 parts by weight of the legally regulated Maekmundong and 10 to 30 parts by weight of the legally wolfberry, the extract obtained by hot water extraction with water is mixed with the extract, and the boiled chestnuts are 50 to 50 parts by weight of organic raw sugar. 70 parts by weight and 290 to 310 parts by weight of the herbal fermentation broth are sol, and the herbal fermentation broth is 60-70 parts by weight of Angelica Angelica, 60-70 parts by weight of Chungo, 60-70 parts by weight of Sukjihwang, 60-70 parts by weight of Astragalus After mixing parts by weight, 30 to 40 parts by weight of broiler, 10 to 30 parts by weight of jujube, 30 to 40 parts by weight of healthy and 30 to 40 parts by weight of licorice, fermentation using 1,900 to 2,100 parts by weight of orange and 1,900 to 2,100 parts by weight per organic raw material It provides a health functional food composition for fatigue recovery, including chestnuts, using the fermented broth.

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In addition to 100 parts by weight of a health functional food composition for fatigue recovery including chestnuts, 1 to 5 parts by weight of ginger cheong, 1 to 5 parts by weight of medicine powder, 1 to 5 parts by weight of mooncake powder, and 1 to 5 parts by weight of a sleep promoting composition are additionally included. , The ginger extract contains 70 to 90 parts by weight of mascovado, 1 to 5 parts by weight of cinnamon and 0.1 to 1 parts by weight of jujube, and the ginger extract is hot water extract of ginger using purified water, The medicine powder is 100 parts by weight of flour, 10 to 20 parts by weight of glutinous rice powder, 20 to 30 parts by weight of donut powder, 5 to 10 parts by weight of chestnut powder, 1 to 5 parts by weight of ginger powder, 0.1 to 1 parts by weight of baking powder, yeast 0.1 to 1 parts by weight, 1 to 10 parts by weight of edibles, 50 to 60 parts by weight of eggs, and 40 to 50 parts by weight of sugar are mixed, kneaded and aged, and then fried to make and powder, and the mooncake powder is 100 parts by weight of soft flour. 0.1 to 1 parts by weight of baking powder, 40 to 50 parts by weight of almond powder, 10 to 20 parts by weight of sugar, 40 to 50 parts by weight of condensed milk, 10 to 20 parts by weight of butter, 30 to 40 parts by weight of eggs, 240 to 260 parts by weight of sediment , 20 to 30 parts by weight of chestnuts and 20 to 30 parts by weight of walnuts are baked in an oven to make mooncakes and powdered, and the sleep promoting composition is 50 to 60% by weight of pork potato, 20 to 30% by weight of almonds, 10 to 20% by weight of kiwi After mixing 5 to 10% by weight of banana and 1 to 5% by weight of onion, the extract obtained by hot water extraction using water is used.

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In addition, the present invention, the step of preparing an herbal medicine extract (step 1); Preparing boiled chestnuts (step 2); And 10 to 20 parts by weight of boiled chestnuts, 1 to 5 parts by weight of ginkgo, 1 to 5 parts by weight of jujube and 1 to 5 parts by weight of pine nuts (step 3); Including, but in the step 1, the herbal extract is, Peony, Angelica, Chungoong, Sukjihwang, Hwanggi, Broiler, Jujube, Health, Licorice, Galgeun, Yonganyuk, Schisandra chinensis, Maekmundong, and Gugija, respectively (S 1 ); 100 parts by weight of the legislated peony, 30 to 50 parts by weight of the legislated angelica, 30 to 50 parts by weight of the legislated cnidium, 30 to 50 parts by weight of the legislated Sukjihwang, 30 to 50 parts by weight of the legislated Hwanggi, 10 to 30 of the legislated broiler chicken Parts by weight, 30 to 50 parts by weight of legal jujube, 10 to 30 parts by weight of legal health, 10 to 30 parts by weight of legal licorice, 30 to 50 parts by weight of legislated galgeun, 10 to 30 parts by weight of legal longan meat, legal Mixing 10 to 30 parts by weight of Schisandra chinensis, 30 to 50 parts by weight of the legal liquor and 10 to 30 parts by weight of Gugija to prepare a first mixture (S 2); Mixing 3 to 4 ℓ of water with respect to 1 kg of the first mixture and then extracting hot water at 100 to 105° C. for 1 to 2 hours (S 3); And heating the extract in a bath for 3 to 4 hours at 81 to 85° C. (S 4). Including, and S 1, when steam is generated by boiling water in a cauldron, a bamboo base is placed in a cauldron and a tray is placed, and then each herbal medicine is arranged on the tray and steamed for 1 to 2 minutes. And, after drying each of the herbal medicines treated with the first law for 30 to 40 minutes, flipping the cauldron lid, and performing the second legal process of roasting each herbal medicines treated with the first law for 4 to 5 minutes, It provides a method of preparing a health functional food composition for fatigue recovery including chestnuts.

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The boiled chestnuts in step 2 are prepared by mixing 50 to 70 parts by weight of organic raw sugar and 290 to 310 parts by weight of fermented herbal medicine to 100 parts by weight of dry chestnut and then boiling for 10 to 15 minutes, but the herbal fermentation liquid is 100 parts by weight of peony In Angelica 60-70 parts by weight, Chungung 60-70 parts by weight, Sukjihwang 60-70 parts by weight, Astragalus 60-70 parts by weight, Broilers 30-40 parts by weight, Jujube 10-30 parts by weight, Health 30-40 parts by weight and Mixing 30-40 parts by weight of licorice to make a second mixture (S 5); Mixing orange and organic raw sugar in a weight ratio of 1: 1 and stirring for 20 to 30 minutes to prepare a third mixture (S 6); Put 100 parts by weight of the third mixture and 10 to 20 parts by weight of the second mixture into a sterilized jar, mix evenly, cover with a cotton cloth, and first ferment at 20 to 25°C for 80 to 100 days in a well-ventilated place. Making water (S 7); And adding the supernatant from the first fermented product to a fermentation vessel and performing a second fermentation at 20 to 25° C. for 10 to 20 days (S 8). It is manufactured including.

After the step 3, 1 to 5 parts by weight of ginger cheong, 1 to 5 parts by weight of medicine powder, 1 to 5 parts by weight of mooncake powder, and a sound sleep enhancement composition 1 An additional ~5 parts by weight of the ginger extract is prepared by adding 800 g of mascovado to 1 liter of ginger extract and boiling for 6 to 7 hours, followed by adding 20 g of roasted cinnamon and 6 g of roasted jujube and decoating for another 2 hours. Ginger extract is extracted for 3 to 4 hours at a temperature of 95 to 100 ℃ after adding 500 to 600 parts by weight of purified water to 100 parts by weight of ginger.

Ssanghwa-tang health functional food composition for fatigue recovery comprising chestnuts according to the present invention has the advantage of removing the bitter taste of Ssanghwa-tang, making it easy to consume, and solving the symptoms of inability to sleep due to the arousal effect after drinking Ssanghwa-tang.

Hereinafter, the present invention will be described in detail.

First, a description will be given of the health functional food composition Ssanghwa-tang for fatigue recovery comprising chestnuts according to the present invention.

Ssanghwa-tang health functional food composition for fatigue recovery comprising the chestnut of the present invention,

It includes 10 to 20 parts by weight of boiled chestnuts, 1 to 5 parts by weight of ginkgo, 1 to 5 parts by weight of jujube, and 1 to 5 parts by weight of pine nuts.

The herbal extract is 100 parts by weight of the legally enacted angelica angelica 30 to 50 parts by weight, 30 to 50 parts by weight of the legal cnidium, 30 to 50 parts by weight of the enacted Sukjihwang, 30 to 50 parts by weight of the legally enacted Astragalus 10 to 30 parts by weight, legal jujube 30 to 50 parts by weight, legal health 10 to 30 parts by weight, legal licorice 10 to 30 parts by weight, legal black root 30 to 50 parts by weight, legal longan meat 10 to 30 parts by weight , After mixing 10 to 30 parts by weight of the legislated Schisandra chinensis, 30 to 50 parts by weight of the legislated Maekmundong, and 10 to 30 parts by weight of the legislated gojija, the extract obtained by boiling the extract extracted with hot water using water is used.

The peony is one of the very important herbal medicines as the roots of the chamjak and the plant of the same genus. The roots are dried with herbal medicine, and the dough grows in the shade of a mountain tree. It is distributed all over Korea. In oriental medicine, in March and August, the subterranean stems are collected and dried in the sun for alveolar, yanghyyeolje, blood, ikbi, and jigong (止痛). ). In oriental medicine, it has been used as a convergence relief (收斂緩和), jingyeong (鎭痙), pain reliever (鎭痛劑), and gyeji (hwagyun yaktang). Peony used for medicinal purposes is called Jeokjak, which is dried or steamed, dried roots of peony, parsley, and dried by removing the crust and boiling in hot water. As a product, it is good to have a long stick that is thick and hard like a retro finger. There are ingredients such as peoniflorin, arbiflorin, benzoic acid, and tannin, and the earl has a strong analgesic effect and is used for abdominal pain, pain in the hands and feet. Red peony has strong diuretic and acidic effects and is applied to gynecological diseases. As a prescription, it is used in Geumtang, Peony Gamchobujatang, Sogunjungtang, Yanghyeolpyeonggansan, Peony Gamchotang. Peony Gamcho-tang was observed to increase serum estrogen concentration and promote follicular maturation, which is thought to be caused by peony.

Angelica is a medicinal plant cultivated mainly in the highlands of Gangwon-do and Gyeongsang-do of Korea, and has been widely used as a blood serum for gynecological diseases such as coldness, anemia, blood circulation disorders and mental symptoms for the purpose of blood tonicity and pain relief. . Angelica gigas Nakai is a herbaceous plant that is 2-3 years old belonging to the umbel family (Umbelliferae), and the Angelica gigas Nakai currently cultivated in Korea and Angelica acutiloba (S. et Z Z) are cultivated for export to Japan. .) Kitagawa), and Angelica sinensis (Oliv.) Diels is mainly grown in China. It is known that the kinds of active ingredients of these angelicae are different depending on the type. The main components of Angelica Angelica are coumarine substances such as decursin, decursinol angelate, decursinol, nodakenetin, umbelliferon, There are nodakenin, beta-sitosterol, and beta-Eudesmol, and the main ingredients of the angelfish are bergapten, hydropthalid, and valerophenome. valerophenome). The main ingredients of Chinese angelica are butylidenephthalide, ferulic acid, Z-ligustillide, hydropthalid, valerophenome, etc. Known

The cheonggung (川芎) is a perennial herb belonging to the umbelliferae, and is mainly used for gynecological diseases such as headache, infertility, menstrual impurity, anemia, tonicity, and poor circulation by drying the rhizome in oriental medicine. Chemical components of Chungoong include phthalide components such as cnidilide, neocnidilide, ligustilide, butylphthalide, and senkyunolide. It is known to contain.

Sukjihwang is manufactured by drying or steaming the roots of the rhizome, that is, raw rhizome, and its taste is sweet, but it has a bitter taste and warm properties to preserve blood, and is the basis for life and activity. Substances) to treat sore back and knees, sore symptoms, menstrual disorders, dizziness, etc., and have the effect of darkening the head. In addition, there are effects such as tonic and anesthetic, so the body is weak. Or, it is taken when the baby is uneasy.

Astragalus is a perennial herb belonging to the legume family and grows wildly in the central and northern regions of Korea, and is widely cultivated for medicinal purposes.In oriental medicine, its root is mainly used as a medicinal material, and it has liver protection, immunity promoting, anticancer, and tonic. It has effects such as action and diuretic action, and has been reported to have antimicrobial activity, antioxidant activity, and physiological activity according to the content of a large amount of polyphenols and isoflavonoids.

The cinnamon is a bark of a green tree of the camphor family, and grows wild in southern China and Vietnam. Cinnamon refers to the bark of an arboretum, the branch of the gyeji, and the thick bark of the broiler chicken, and the cinnamon refers to the thick bark of an old tree and dried. Cinnamon contains 1 to 3.4% of essential oils (75 to 90% of cinnamon aldehydes, cinnamyl aldehyde, etc.), 2 to 3% of tannins, mucus and carbohydrates, and it is said that the essential oil content is high in trees grown for 5 to 6 years. Cinnamon has been used in various ways such as antiperspirant, antipyretic, pain reliever, as well as flavoring for food products. In addition, it is known that it has an antiseptic effect to promote intestinal peristalsis and inhibit abnormal fermentation in the intestine, but the specific mechanism is not known. In addition, cinnamon has been expected to have an effect of promoting immunity, as it has been used as an herbal medicine for people with weak constitution and heoohyeol.

The jujube is the fruit of the jujube tree, and is also called jo (棗) or mokmill (木蜜). The surface is reddish brown, oval, and reaches 1.5~2.5cm long, and when ripened red, it has a sweet taste. Fruits are not only raw, but also dried thoroughly after being collected and used for confectionery, cooking, and medicinal purposes. As described in Oriental Pharmacopoeia such as Donguibogam, Uibangyuchwi, and anti-medicine first aid, not only has its own high sugar content and excellent flavor, but also has excellent storage properties when dried in an appropriate state, and from the ancient times. It has been widely used as a material for various folk herbal remedies. In oriental medicine, jujube has effects such as anti-aging, strengthening of the intestines, improvement of nervous breakdown, treatment of anemia, loss of appetite, and skin moisturization. It not only gently harmonizes the sudden action of medicines with strong efficacy among oriental medicines, but also neutralizes toxicity. It is known to be effective.

The health is the rootstock of dried ginger, which is also called Baekgang (白薑) and Gyungang (均薑). It is effective for symptoms such as vomiting and diarrhea, as well as mild pain, cold stomach and indigestion in the chest and stomach area. In addition, it is used when the pulse is weak, the limbs are cold and numb, seawater occurs in the cold wind, the breathing is rapid, the lower abdomen is cold, and dysentery diarrhea occurs. The pharmacological effect promotes gastric juice secretion, activates intestinal peristalsis, promotes digestion, relieves vomiting, excites the heart, increases blood pressure, and promotes blood circulation. It has anti-inflammatory, analgesic, and antibacterial properties.

The licorice not only makes the stomach and stomach of the human body healthy, but also treats cold swelling of the five organs, strengthens the muscles, and treats various boils and swelling, and also treats the poison of all kinds of herbs. It has a detoxifying effect, helps the lungs, and has a great effect of cheongyeol detoxification (淸熱解毒). In addition, licorice has been used as a basic useful drug that is indispensable in oriental medicine because it not only detoxifies poisoning of various drugs and plants, but also has a unique flavor and taste. The main ingredients of licorice include glycyrrhizin, a sweet substance, likyritin, a kind of flavonoid, sucrose, glucose, mannitol, and asparagine. In particular, glycyrrhizin is an ingredient that gives licorice a unique sweet taste.

The galgeun is a root of pueraria thunbergiana BENTHAM, which belongs to the leguminosae family, and is dried by cutting it appropriately, and it is also called gongal, gamgal, pulverulent, and yagal. It was eaten or dried to drink for tea, and starch was used for rice cakes, porridge, and noodles. According to Donguibogam, it has the effect of lowering heat, releasing muscles, opening the skin to sweat, releasing alcohol poisoning, lowering thirst and food, and has a sweet taste and lowers the heat of the meridians of the stomach. . In addition, oriental medicine is used for rhinitis, tonsillitis, hangover elimination, diabetes, hypertension, coronary atherosclerosis, angina, lowering blood pressure, and cholesterol inhibition, and several studies have been reported to observe these effects.

The yonganyuk is the dried arils of Euphoria longan (Lour.) STEUD., an evergreen arboreous tree belonging to the sapindaceae family. ), and is known to have the effect of rejuvenating Gi-hyeol (氣血) and stabilizing the mind. In'Shinnongbonchogyeong', a representative herbal book, it is stated that Yonganyuk governs the five jangsagi, stabilizes the mind, and promotes appetite and digestion.

The Schisandra chinensis (Schisandraceae) belongs to Schisandraceae, Schisandra chinensis Baill. Or Hwajung Schisandra (South Schisandra) S. sphenanthera Rehd. It is dried ripe fruit of et Wils., contains about 3% of essential oil, and various sesquicarene, β2-bisabclene, β-chamigrene, α-ylangene, etc. are contained in essential oil. Dried fruits contain 12% citral, 10% malic acid, and a small amount of tartaric acid, as well as fructose and resin.

Liriope platyphylla Wang et Tang or Ophiopogon japonicus Ker-Gawl, which belongs to the Liliaceae family. It contains saccharides such as glucose and fructose, sucrose β-sitosterol, β-sitosterol-β-D-glucose, and other mucous substances. Recently, steroids, saponin, pohiopogonin A·B·C·D and oligosaccharide have been discovered.

The wolfberry is Lycium chinense Mill, belonging to the Solanaceae family. Or, as a mature fruit of other animals and plants, it contains 3.39 mg% of carotene, 0.23 mg% of vitamin B1, 0.33 mg% of vitamin B2, 1.7 mg% of nicotin acid, 3 mg% of vitamin C, and contains β-sitosterol, linoleic acid, etc. Has been.

The boiled chestnuts are used after mixing 50 to 70 parts by weight of organic raw sugar and 290 to 310 parts by weight of fermented herbal medicine to 100 parts by weight of dry chestnuts.

The dried chestnuts are peeled, boiled, cut and dried.

The organic raw sugar is effective in enhancing health functions and ingesting a sweet taste that is more beneficial to the body.

The herbal fermentation broth is 100 parts by weight of peony, 60 to 70 parts by weight of Angelica Angelica, 60 to 70 parts by weight of Cheongung, 60 to 70 parts by weight of Sukjihwang, 60 to 70 parts by weight of Hwanggi, 30 to 40 parts by weight of broiler, 10 to 30 parts by weight of jujube After mixing 30-40 parts by weight of healthy 30-40 parts by weight of licorice and 1,900-2,100 parts by weight of orange and 1,900-2,100 parts by weight of organic raw materials, fermented liquid is used.

Ssanghwa-tang health functional food composition for fatigue recovery comprising the chestnut of the present invention,

Ssanghwa-tang health functional food composition for fatigue recovery including chestnuts 100 parts by weight of ginger, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of medicine powder, 1 to 5 parts by weight of moon cake powder and 1 to 5 parts by weight of a sleep promoting composition additionally included I can.

In the present invention, ginger cheong is included in order to reduce the bitter taste of Ssanghwatang.

The ginger extract contains 100 parts by weight of ginger extract, 70 to 90 parts by weight of mascovado, 1 to 5 parts by weight of cinnamon, and 0.1 to 1 parts by weight of jujube, and the ginger extract is hot water extracted using purified water. .

The mascovada is a raw sugar made by the method of manufacturing natural brown sugar produced by the natives of the Philippines in the traditional way, and it has a low sugar content but a strong sweet taste. Because mascovado is not chemically refined, it can be said to be an organic natural raw sugar that is not uniform in particles, has a strong sweet taste, and is rich in fiber, minerals, and minerals, and has much more nutrients such as calcium, potassium, zinc, and iron. It is known to be abundant. In addition, Mascobado is characterized by 382mg of minerals per 100g. In addition, not only chemical refining, but also molasses separation and bleaching are not performed, providing the unique deep aroma and healthy sweetness of sugar cane.

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In the present invention, in order to reduce the bitter taste of Ssanghwa-tang, it includes a medicine and powder.

The medicine powder is 100 parts by weight of flour, 10 to 20 parts by weight of glutinous rice powder, 20 to 30 parts by weight of donut powder, 5 to 10 parts by weight of chestnut powder, 1 to 5 parts by weight of ginger powder, 0.1 to 1 parts by weight of baking powder, yeast 0.1 to 1 parts by weight, 1 to 10 parts by weight of edibles, 50 to 60 parts by weight of eggs, and 40 to 50 parts by weight of sugar are mixed, kneaded, aged, and fried to make yakwa and powdered.

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In the present invention, mooncake powder is included in order to reduce the bitter taste of Ssanghwatang.

The mooncake powder is 0.1 to 1 parts by weight of baking powder, 40 to 50 parts by weight of almond powder, 10 to 20 parts by weight of sugar, 40 to 50 parts by weight of condensed milk, 10 to 20 parts by weight of butter, 30 to 40 parts by weight of eggs Part by weight, 240 to 260 parts by weight of sediment, 20 to 30 parts by weight of chestnuts, and 20 to 30 parts by weight of walnuts are baked in an oven to make moon cakes and powdered.

The walnuts are high-calorie foods with high quality protein and lipid content, and the lipids of walnuts are high in unsaturated fatty acids and are high in essential fatty acids that have a lowering effect on serum cholesterol, preventing unnecessary adhesion of cholesterol to blood vessels, and minerals and vitamins. It is rich in B1, and when eaten every day, the skin becomes shiny and smooth, and it has been in the spotlight as the best snack that can hold taste and health at the same time because it has good brain activity, memory enhancement, anti-aging and tonic effects.

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The sound sleep enhancement composition is obtained by mixing 50 to 60% by weight of pork potato, 20 to 30% by weight of almonds, 10 to 20% by weight of kiwi, 5 to 10% by weight of bananas, and 1 to 5% by weight of onions, followed by hot water extraction using water. Use the extract.

The pork potato is a yellow-flowered asteraceae plant, sometimes called'fat calf'.In the past, it was introduced as a feed crop and was eaten as a substitute after the war, but now it is slightly used for pickles, but it is well used as a food ingredient. It doesn't work. However, these pork potatoes are excellent in diabetic food because they do not contain starch and contain about 14% of inulin, a polymer of fructose as sugar. In other words, unlike starch, inulin cannot be decomposed by human digestive enzymes, and fructose, which is decomposed by inulin by the action of enzymes, is difficult to digest, making it a sweetener that can be safely provided to diabetic people. . In addition, it is known that inulin has an effect of lowering blood sugar levels and thus has an effect of revitalizing the function of the pancreas by alleviating the burden on the pancreas, a diet effect, and further, an effect of restoring the function of the kidney.

The almonds belong to nuts and consist of 7.4 ATEmg of vitamin E, 6.0g of protein, 3.3g of dietary fiber, 1.4g of sugar, 14g of total fat, 9.1g of monounsaturated fat, and 164 kcal of calories. A recent study on almonds found that eating a handful (28 g) of almond-like nuts five or more times a week may help prevent type 2 diabetes in women, and other studies have shown that almonds are a good source of health. When included in the diet, it has been shown that it can have the effect of lowering cholesterol without negatively affecting blood sugar control. In addition, various types of almonds, including whole almonds, raw or roasted almonds, almond butter and almond oil, all have the effect of lowering LDL cholesterol levels.

The kiwi (Actinidia chinensis YANGGAO) grows wildly in the forests of 100-1600m above sea level in Japan, China and each of Korea. It is also referred to as darae, and the large fruit grown in fruit farms is called bluetail or sheeptail. The length reaches 7m, the inside of the stem is brown and step-shaped, the young branches have fine hairs, and the blood tree is clear. Kiwi is a fruit that is loved by women as the queen of fruits. It is rich in vitamins, and contains a lot of fiber, sodium, and mineral compounds. In particular, it is loved by women who do skin care (skin massage) because it has many amino acids such as glutamine and arginine, which promotes growth and development and prevents aging. Because kiwi is good for the body, it is rich in vitamins C and E. It is superior to other fruits in pectin and calcium, which are vegetable fibers, and contains almost 20 nutrients such as potassium, copper, and fiber. It is a particularly good fruit for feeding mothers and people with digestive problems. In addition, kiwi is known to be effective in diabetes because it prevents adult diseases and prevents changes in blood sugar level with fructose-type sugar by reducing cholesterol in the blood. Kiwi is mainly used for decoration of various dishes, meat and fish dishes, because kiwi contains actinidin, a proteolytic enzyme, which helps digestion and softens meat. Kiwi is also effective in relieving stress. This is because the hormone Cortisone, which increases the strength to resist stress, is promoted by vitamin C. It also has the effect of recovering from fatigue and preventing colds.

The moisture of the ripe banana pulp is about 75%, and carbohydrates are decomposed during the ripening to make water. Sugars include starch, susceptible sugar, glucose, fructose, etc. In unripe fruit, starch accounts for 20-25%, and saccharifies as it ripens and decreases to 1-2%. On the other hand, sugar is 1~2% in the unripe fruit, but when it is ripe, it increases to 15~20% and has a sweet taste. Since 66% of sugar is made of western sugar, 22% is made of glucose, 14% is made of fructose, and has a lot of sugar, the calorie content is 87㎈ per 100g, the highest among fruits. The fiber is 0.3%, and the components are cellulose, hemicellulose, and pectin. The acid of bananas is very small, and the pH of the flesh is about 4.5, and the composition of the acid is the highest in malic acid, and other acids, such as succinic acid, succinic acid, tartaric acid, shikimic acid, and kinaic acid are contained. The flesh contains 0.5-1% protein, and the amino acid composition contains essential amino acids alanine, gammaaminobutyric acid, glutamine, asparagine, histigin, serine, arginine, and noisin, and contains 0.9% of ingredients. Very high in the middle. Vitamin C contains 10 mg/100g, beta carotene 27㎍, and other vitamins in small amounts. The fragrance component consists of more than 200 kinds of ingredients, and the unique fragrances of bananas are esters such as isoamyl acetate, amyl acetate, amyl butyrate, and amyl propionate. The astringent flesh is caused by tannins, and as the ripening progresses, it condenses and becomes insoluble, resulting in a decrease in astringency. Also, the browning pigment peculiar to the flesh is Dopamine.

The onion is a perennial plant belonging to the monocotyledonous plant Liliaceae, the lily family, and is widely used as one of the ingredients used for cooking food along with garlic and pepper around the world. Onions contain various vitamins and minerals such as calcium and phosphoric acid, so they remove harmful substances from the blood. Quercetin is known to act as an antioxidant, and pecuchin is known to break down cholesterol. In addition, onions are known to have various effects such as anticancer effect, antibacterial effect, and blood sugar lowering effect.

Ssanghwa-tang health functional food composition for fatigue recovery comprising chestnuts according to the present invention has the advantage of removing the bitter taste of Ssanghwa-tang, making it easy to consume, and solving the symptoms of inability to sleep due to the arousal effect after drinking Ssanghwa-tang.

Next, a method of preparing a health functional food composition for Ssanghwa-tang for fatigue recovery comprising chestnuts according to the present invention will be described.

A method for preparing a health functional food composition for fatigue recovery including chestnut according to the present invention,

Preparing an herbal extract (Step 1);

Preparing boiled chestnuts (step 2); And

100 parts by weight of the herbal extract, including 10 to 20 parts by weight of boiled chestnuts, 1 to 5 parts by weight of ginkgo, 1 to 5 parts by weight of jujube and 1 to 5 parts by weight of pine nuts (step 3);

Includes.

In the step 1, the herbal medicine extract

Peony, Angelica, Cheongung, Sukjihwang, Hwanggi, Broiler, Jujube, Health, Licorice, Galgeun, Yonganyuk, Omija, Maekmundong, and Gugija respectively (S 1);

100 parts by weight of the legislated peony, 30 to 50 parts by weight of the legislated angelica, 30 to 50 parts by weight of the legislated cnidium, 30 to 50 parts by weight of the legislated Sukjihwang, 30 to 50 parts by weight of the legislated Hwanggi, 10 to 30 of the legislated broiler chicken Parts by weight, 30 to 50 parts by weight of legal jujube, 10 to 30 parts by weight of legal health, 10 to 30 parts by weight of legal licorice, 30 to 50 parts by weight of legislated galgeun, 10 to 30 parts by weight of legal longan meat, legal Mixing 10 to 30 parts by weight of Schisandra chinensis, 30 to 50 parts by weight of the legal liquor and 10 to 30 parts by weight of Gugija to prepare a first mixture (S 2);

Mixing 3 to 4 ℓ of water with respect to 1 kg of the first mixture and then extracting hot water at 100 to 105° C. for 1 to 2 hours (S 3); And

Heating the extract at 81 to 85° C. for 3 to 4 hours in a bath (S 4);

It is manufactured including.

The S1 is first washed with running water to remove impurities from each medicinal herb to be enacted, and then dried the medicinal product by drying the water, and then legally formulated for each medicinal herb.

Through the above legal process, unfavorable ingredients, irritation, and side effects of the herbal medicine are eliminated or reduced, the efficacy of the herbal medicine is reinforced or changed, and the active ingredient can be extracted well.

In the step of enacting the legislation, the first step is to boil water in a cauldron to generate steam, put a bamboo base in a cauldron, place a tray, and then arrange the herbal medicinal herbs on the tray and steam for 1-2 minutes.

The herbal medicine treated with the primary legislation may be dried for 30 to 40 minutes, and then the secondary legislation may be performed.

In the step of enacting the legislation, the second legislation refers to the process of roasting the target herbal medicine treated with the first legislation for 4 to 5 minutes after turning over the lid of the cauldron. The meaning of roasting herbal medicinal herbs can mean roasting and cooking. The drying process is meant to include a process of constantly stirring the herbal medicine so that heat is gradually transferred to the herbal medicine.

In the step of enacting the legislation, a process of repeating the first legislative system, which is a steaming process, and the second legislative system, which is a steaming process, once a day may be additionally performed.

The boiled chestnuts in step 2 are prepared by mixing 50 to 70 parts by weight of organic raw sugar and 290 to 310 parts by weight of fermented herbal medicine with 100 parts by weight of dried chestnuts, and then boiling for 10 to 15 minutes.

The dried chestnuts are peeled, boiled, cut and dried.

The herbal fermentation broth,

100 parts by weight of peony Angelica 60-70 parts by weight, 60-70 parts by weight of Cheongung, 60-70 parts by weight of Sukjihwang, 60-70 parts by weight of Astragalus, 30-40 parts by weight of broiler, 10-30 parts by weight of jujube, 30-Health Mixing 40 parts by weight and 30 to 40 parts by weight of licorice to make a second mixture (S 5);

Mixing orange and organic raw sugar in a weight ratio of 1: 1 and stirring for 20 to 30 minutes to prepare a third mixture (S 6);

Put 100 parts by weight of the third mixture and 10 to 20 parts by weight of the second mixture into a sterilized jar, mix evenly, cover with a cotton cloth, and first ferment at 20 to 25°C for 80 to 100 days in a well-ventilated place. Making water (S 7); And

Putting the supernatant in the first fermented product into a fermentation vessel and performing a second fermentation at 20 to 25° C. for 10 to 20 days (S 8);

It is manufactured including.

After step 3 above,

100 parts by weight of Ssanghwa-tang containing chestnuts may additionally include 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of medicine powder, 1 to 5 parts by weight of mooncake powder, and 1 to 5 parts by weight of a sound sleep enhancement composition.

The ginger cheong is prepared by adding 800 g of mascovado to 1 liter of ginger extract and boiling for 6 to 7 hours, then adding 20 g of roasted cinnamon and 6 g of roasted jujube and decoction for 2 hours.

The ginger extract is extracted for 3 to 4 hours at a temperature of 95 to 100 ℃ after adding 500 to 600 parts by weight of purified water to 100 parts by weight of ginger.

The above medicine and powder,

1 kg of wheat flour, 170 g of glutinous rice powder, 270 g of donut powder, 60 g of chestnut powder, 20 g of ginger powder and 1 g of baking powder are mixed to prepare a fourth mixture (S 9);

Dissolving 450 g of sugar in 580 g of eggs, adding 1 g of yeast and 50 g of edibles, and stirring to make a fifth mixture (S 10);

Mixing and kneading a fifth mixture with the fourth mixture to make a dough (S 11);

Putting the dough in plastic and aging for 3 to 4 hours at 20 to 25 ℃ (S 12);

Subdividing and molding the matured dough into a medicine frame (S 13);

Frying the molded product in frying oil at 155 to 165° C. to prepare a yakwa (S 14);

The step of immersing the Yakwa in syrup and then removing it (S 15); And

Powdering the yakwa (S 16);

It is manufactured including.

The syrup in S 15 contains 1,740 g of jocheong, 90 g of broiler chicken and 450 g of oji extract.

The backcountry extract is 300 to 400 parts by weight of water added to 100 parts by weight of the sixth mixture in which a ginger tree branch, a red oak branch, a broiler branch, a mulberry branch, and a mistletoe branch are mixed at a weight ratio of 1:1:1:1:1, and 90 It is obtained by heating at ~95°C for 3-4 hours and then filtering.

The moon cake powder is

Mixing 360g of soft flour, 2g of baking powder and 160g of almond powder to make a seventh mixture (S 17);

Mixing 40 g of butter, 120 g of eggs, 60 g of sugar and 160 g of condensed milk to prepare an eighth mixture (S 18);

Mixing and kneading the seventh mixture and the eighth mixture to make a dough (S 19);

Aging the dough for 3 to 4 hours at 1 to 5°C (S 20);

Mixing 900g of sediment, 100g of chestnuts and 100g of walnuts to make a cow (S 21);

Putting 23g of the beef into 23g of the aged dough and molding (S 22);

Baking the molded product in an oven at 170 to 180° C. for 15 to 20 minutes to prepare a moon cake (S 23); And

Powdering the moon cake (S 24);

It is manufactured including.

The sound sleep enhancement composition is 100 parts by weight of the ninth mixture of 50 to 60% by weight of pork potato, 20 to 30% by weight of almonds, 10 to 20% by weight of kiwi, 5 to 10% by weight of banana and 1 to 5% by weight of onion It is obtained by adding 400 to 500 parts by weight of water, heating at 80 to 85°C for 1 to 2 hours, and filtering.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are for illustrative purposes only, and the scope of the present invention is not limited by these examples.

20 parts by weight of boiled chestnuts, 5 parts by weight of ginkgo, 5 parts by weight of jujube and 5 parts by weight of pine nuts were mixed with 100 parts by weight of herbal extract to prepare a health functional food composition for Ssanghwa-tang including chestnuts. Peony, Angelicae, Cheongung, Sukjihwang, Hwanggi, Broiler, Jujube, Health, Licorice, Galgeun, Yonganyuk, Omija, Maekmundong, and Gugija were each separately regulated. 40 parts by weight of cheonggung, legal 40 parts by weight of Sukjihwang, legally adopted Hwanggi 40 parts by weight, legal broiler 20 parts by weight, legal jujube 40 parts by weight, legal health 20 parts by weight, legal licorice 20 parts by weight, legal A first mixture was prepared by mixing 40 parts by weight of galgeun, 20 parts by weight of legislated yonganyuk, 20 parts by weight of legislated schisandra chinensis, 40 parts by weight of legislated lichen and 20 parts by weight of legislated goji. After mixing 3ℓ of water with respect to 1kg of the first mixture, hot water extraction was performed at 100°C for 1 hour. The extract was heated in a bath for 4 hours at 85° C. to prepare an herbal extract. The legislation was first washed with running water to remove impurities from each medicinal herb to be enacted, and then dried with water to dry the medicinal herb, and then the legal formula for each medicinal herb was performed. In the step of enacting the legislation, the first legislative process was performed by first boiling water in a cauldron to generate steam, placing a bamboo base in a cauldron, placing a tray, and then arranging the herbal medicine on the tray and steaming it for 2 minutes. The herbal medicine treated with the first law was dried for 30 minutes, followed by the second law. In the second legislative step, the cauldron lid was turned over, and the target herbal medicine treated with the first legislative was roasted for 5 minutes. The boiled chestnuts were prepared by boiling for 10 minutes after mixing 60 parts by weight of organic raw sugar and 300 parts by weight of fermented herbal medicine to 100 parts by weight of dried chestnuts. The dried chestnuts were peeled, boiled, cut and dried. A second mixture was mixed with 100 parts by weight of peony, 60 parts by weight of angelica, 60 parts by weight of cheonggung, 60 parts by weight of Sukjihwang, 60 parts by weight of Astragalus, 30 parts by weight of broiler, 20 parts by weight of jujube, 30 parts by weight of health and 30 parts by weight of licorice. made. Orange and organic raw sugar were mixed in a weight ratio of 1: 1 and stirred for 20 minutes to prepare a third mixture. 100 parts by weight of the third mixture and 20 parts by weight of the second mixture were put in a sterilized jar, mixed evenly, covered with cotton cloth, and first fermented at 25° C. for 80 days in a well-ventilated place to prepare a first fermented product. The supernatant of the first fermented product was put into a fermentation vessel and subjected to secondary fermentation at 25° C. for 10 days to obtain a second fermented product and filtered.

In Example 1, 5 parts by weight of ginger cheongsam, 5 parts by weight of medicine powder, 5 parts by weight of mooncake powder, and 5 parts by weight of a sound sleep enhancement composition were additionally mixed to 100 parts by weight of the health functional food composition for fatigue recovery including chestnuts. Ssanghwa-tang health functional food composition for fatigue recovery was prepared, including. The ginger cheong was prepared by adding 800 g of mascovado to 1 liter of ginger extract and boiling for 6 hours, then adding 20 g of roasted cinnamon and 6 g of roasted jujube and simmering for another 2 hours. The ginger extract was extracted for 4 hours at a temperature of 100 ℃ after adding 500 parts by weight of purified water to 100 parts by weight of ginger. A fourth mixture was prepared by mixing 1 kg of wheat flour, 170 g of glutinous rice powder, 270 g of donut powder, 60 g of chestnut powder, 20 g of ginger powder and 1 g of baking powder. After dissolving 450 g of sugar in 580 g of eggs, 1 g of yeast and 50 g of edibles were added and stirred to make a fifth mixture. The fifth mixture was mixed with the fourth mixture and kneaded to make a dough. The dough was put in plastic and aged at 25°C for 4 hours. The matured dough was subdivided into 16 g each and molded in a yak fruit frame. The molded product was fried in frying oil at 160° C. to prepare Yakwa. The medicine was taken out after immersing in syrup. The Yakwa powder was pulverized to prepare a Yakwa powder. The syrup was prepared by mixing 1,740 g of jocheong, 90 g of broiler chickens, and 450 g of oji extract. The backcountry extract was added 300 parts by weight of water to 100 parts by weight of the sixth mixture in which a ginger tree branch, a red oak branch, a broiler branch, a mulberry branch and a mistletoe branch were mixed in a weight ratio of 1:1:1:1:1, and then at 95°C After heating for 4 hours, it was obtained by filtration. A seventh mixture was prepared by mixing 360 g of soft flour, 2 g of baking powder, and 160 g of almond powder. Mixing 40 g of butter, 120 g of eggs, 60 g of sugar and 160 g of condensed milk to make an eighth mixture. The seventh mixture and the eighth mixture were mixed and kneaded to make a dough. The dough was aged at 1° C. for 3 hours. 900g sediment, 100g chestnuts and 100g walnuts were mixed to make a cow. 23g of the beef was put in 23g of the aged dough and molded. The molded product was baked in an oven at 170° C. for 20 minutes to prepare a moon cake. The moon cake was powdered to prepare moon cake powder. The sound sleep promoting composition is added 400 parts by weight of water to 100 parts by weight of the ninth mixture mixed with 55% by weight of pork potato, 25% by weight of almonds, 10% by weight of kiwi, 7% by weight of banana and 3% by weight of onion, and 1 After heating for an hour, it was obtained by filtration.

[Comparative Example 1]

40 parts by weight of Sukjihwang, 40 parts by weight of Angelicae, 40 parts by weight of Hwanggi, 40 parts by weight of Chungoong, 30 parts by weight of licorice and 30 parts by weight of cinnamon were mixed and pulverized to a size of 200 mesh to make a mixed herbal medicine . With respect to 100 parts by weight of aloe, 75 parts by weight of jujube, 75 parts by weight of wolfberry, 70 parts by weight of Schisandra chinensis, and 90 parts by weight of mandarin peel were mixed and pulverized to make a mixed subsidiary material. A mixture was prepared by mixing 20 parts by weight of the mixed ingredient with respect to 100 parts by weight of the mixed herbal medicine, and 90 parts by weight of sugar was mixed with respect to 100 parts by weight of the mixture. After supplying the sugar-mixed herbal medicine to a sterilized container, it was aged for 12 hours at room temperature in a sealed state, and then aged for 12 hours at room temperature in a stirred state to complete the primary aging. Thereafter, sugar was applied to the surface of the first aged herbal medicine to prevent the occurrence of mold, and the secondary aging was performed at a low temperature of 3°C for a week. The aged herbal medicine mixture was filtered to extract the herbal medicine stock solution. Ssanghwatang was prepared by mixing 25 parts by weight of the extracted herbal medicine stock solution with respect to 100 parts by weight of sterilized purified water.

[Comparative Example 2]

I bought Ssanghwatang from K company on the market.

[Experimental Example 1]

In order to observe the organoleptic properties, sensory tests were performed on the Ssanghwa-tang health functional food composition for fatigue recovery including the chestnuts of Examples 1 and 2 and the Ssanghwa-tang of Comparative Examples 1 and 2. 40 sensory test personnel with sensory discrimination ability were selected, and the sensory quality was evaluated by a 7-point scale (7 points: very good, 6 points: good, 5 points: slightly good, 4 points: moderate, 3 points: a little) Bad, 2 points: bad, 1 point: very bad). The sensory test items were evaluated with a total of three sensory items such as taste, aroma, and overall acceptability, and the results were verified by Duncan's miltiple range test at the 5% level using ANOVA. The results are shown in Table 1 below (average value ± standard deviation).

Example 1 Example 2 Comparative Example 1 Comparative Example 2 flavor 6.54±0.62 6.87±0.62 4.51±1.56 2.56±0.64 incense 6.51±1.41 6.85±1.25 4.82±1.42 3.86±1.30 Overall acceptability 6.52±1.25 6.86±1.45 4.62±1.57 3.15±1.21

As shown in Table 1, the Ssanghwa-tang health functional food composition for fatigue recovery including chestnuts of Examples 1 and 2 received excellent evaluation in taste, aroma, and overall acceptability, whereas Ssanghwa-tang in Comparative Examples 1 and 2 had taste, aroma, It can be seen that the overall acceptability is poorly evaluated and is not easy to take.

[Experimental Example 2]

40 people in their 50s to 60s with sensitive nerves were selected to drink the Ssanghwa-tang health functional food composition for fatigue recovery including the chestnuts of Examples 1 and 2 and the Ssanghwa-tang of Comparative Examples 1 and 2 after dinner. In addition, according to the degree of improvement for the symptoms of sleeplessness due to the arousal effect of Ssanghwa-tang, there are five levels of improvement: 5-complete improvement, 4-significant improvement, 3-moderate improvement, 2-slight improvement, and 1-no improvement. Was evaluated, and the results are shown in Table 2 below.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Due to the arousal effect
Sleepless
Degree of symptom improvement 4.5 4.9 2.3 1.7

As shown in Table 2, the Ssanghwa-tang health functional food composition for fatigue recovery including the chestnuts of Examples 1 and 2 improved the symptom of not sleeping due to the arousal effect after drinking Ssanghwa-tang compared to the Ssanghwa-tang of Comparative Examples 1 and 2. It can be confirmed that is excellent.

Claims (10)

Including 10 to 20 parts by weight of boiled chestnuts, 1 to 5 parts by weight of ginkgo, 1 to 5 parts by weight of jujube and 1 to 5 parts by weight of pine nuts,
The herbal extract is 100 parts by weight of the legally enacted angelica angelica 30 to 50 parts by weight, 30 to 50 parts by weight of the legal cnidium, 30 to 50 parts by weight of the enacted Sukjihwang, 30 to 50 parts by weight of the legally enacted Astragalus 10 to 30 parts by weight, legal jujube 30 to 50 parts by weight, legal health 10 to 30 parts by weight, legal licorice 10 to 30 parts by weight, legal black root 30 to 50 parts by weight, legal longan meat 10 to 30 parts by weight , After mixing 10 to 30 parts by weight of Schisandra chinensis, 30 to 50 parts by weight of Lichen and 10 to 30 parts by weight of Gugija, and then using an extract made by boiling the extract obtained by hot water extraction with water,
The boiled chestnut is sol after mixing 50 to 70 parts by weight of organic raw sugar and 290 to 310 parts by weight of fermented herbal medicine to 100 parts by weight of dry chestnut,
The herbal fermentation broth is 100 parts by weight of peony, 60 to 70 parts by weight of Angelica Angelica, 60 to 70 parts by weight of Cheongung, 60 to 70 parts by weight of Sukjihwang, 60 to 70 parts by weight of Hwanggi, 30 to 40 parts by weight of broiler, 10 to 30 parts by weight of jujube After mixing 30-40 parts by weight of healthy 30-40 parts by weight of licorice and using 1,900-2,100 parts by weight of orange and 1,900-2,100 parts by weight of organic raw materials, fermented liquid is used,
Ssanghwa-tang health functional food composition for fatigue recovery, including chestnuts.
delete The method of claim 1,
In addition to 100 parts by weight of a health functional food composition for fatigue recovery including chestnuts, 1 to 5 parts by weight of ginger cheong, 1 to 5 parts by weight of medicine powder, 1 to 5 parts by weight of mooncake powder, and 1 to 5 parts by weight of a sleep promoting composition are additionally included. ,
The ginger extract contains 100 parts by weight of ginger extract, 70 to 90 parts by weight of mascovado, 1 to 5 parts by weight of cinnamon, and 0.1 to 1 parts by weight of jujube,
The ginger extract is obtained by extracting ginger in hot water using purified water,
The medicine powder is 100 parts by weight of flour, 10 to 20 parts by weight of glutinous rice powder, 20 to 30 parts by weight of donut powder, 5 to 10 parts by weight of chestnut powder, 1 to 5 parts by weight of ginger powder, 0.1 to 1 parts by weight of baking powder, yeast 0.1 to 1 parts by weight, 1 to 10 parts by weight of edibles, 50 to 60 parts by weight of eggs, and 40 to 50 parts by weight of sugar are mixed, kneaded, aged, and fried to make yak-gwa and powdered.
The mooncake powder is 0.1 to 1 parts by weight of baking powder, 40 to 50 parts by weight of almond powder, 10 to 20 parts by weight of sugar, 40 to 50 parts by weight of condensed milk, 10 to 20 parts by weight of butter, 30 to 40 parts by weight of eggs Part by weight, 240 to 260 parts by weight of sediment, 20 to 30 parts by weight of chestnuts and 20 to 30 parts by weight of walnuts are baked in an oven to make moon cakes and powdered,
The sound sleep enhancement composition is obtained by mixing 50 to 60% by weight of pork potato, 20 to 30% by weight of almonds, 10 to 20% by weight of kiwi, 5 to 10% by weight of bananas, and 1 to 5% by weight of onions, followed by hot water extraction using water. Using the extract,
Ssanghwa-tang health functional food composition for fatigue recovery, including chestnuts.
delete delete delete Preparing an herbal extract (Step 1);
Preparing boiled chestnuts (step 2); And
100 parts by weight of the herbal extract, including 10 to 20 parts by weight of boiled chestnuts, 1 to 5 parts by weight of ginkgo, 1 to 5 parts by weight of jujube and 1 to 5 parts by weight of pine nuts (step 3);
Including,
In the step 1, the herbal medicine extract
Peony, Angelica, Cheongung, Sukjihwang, Hwanggi, Broiler, Jujube, Health, Licorice, Galgeun, Yonganyuk, Omija, Maekmundong, and Gugija respectively (S 1);
100 parts by weight of the legislated peony, 30 to 50 parts by weight of the legislated angelica, 30 to 50 parts by weight of the legislated cheonggung, 30 to 50 parts by weight of the legislated Sukjihwang, 30 to 50 parts by weight of the legislated Hwanggi, 10 to 30 of the legal broiler Parts by weight, 30 to 50 parts by weight of legal jujube, 10 to 30 parts by weight of legal health, 10 to 30 parts by weight of legal licorice, 30 to 50 parts by weight of legislated galgeun, 10 to 30 parts by weight of legal longan meat, legal Mixing 10 to 30 parts by weight of Schisandra chinensis, 30 to 50 parts by weight of the legal liquor and 10 to 30 parts by weight of Gugija to prepare a first mixture (S 2);
Mixing 3 to 4 ℓ of water with respect to 1 kg of the first mixture and then extracting hot water at 100 to 105° C. for 1 to 2 hours (S 3); And
Heating the extract at 81 to 85° C. for 3 to 4 hours in a bath (S 4);
It is manufactured including,
In the S 1, when steam is generated by boiling water in a cauldron, a bamboo base is placed in the cauldron and a tray is placed, and then each herbal medicinal material is arranged on the tray and steamed for 1 to 2 minutes.
Dry each of the herbal medicines treated with the first law for 30 to 40 minutes,
After turning over the lid of the cauldron, performing the second legal process of roasting each herbal medicine treated with the first law for 4 to 5 minutes,
A method of preparing a health functional food composition for fatigue recovery including chestnuts.
delete The method of claim 7,
The boiled chestnuts in step 2 are prepared by mixing 50 to 70 parts by weight of organic raw sugar and 290 to 310 parts by weight of fermented herbal medicine with 100 parts by weight of dry chestnut and then boiling for 10 to 15 minutes,
The herbal fermentation broth,
100 parts by weight of peony Angelica 60-70 parts by weight, 60-70 parts by weight of Cheongung, 60-70 parts by weight of Sukjihwang, 60-70 parts by weight of Astragalus, 30-40 parts by weight of broiler, 10-30 parts by weight of jujube, 30-Health Mixing 40 parts by weight and 30 to 40 parts by weight of licorice to make a second mixture (S 5);
Mixing orange and organic raw sugar in a weight ratio of 1: 1 and stirring for 20 to 30 minutes to prepare a third mixture (S 6);
Put 100 parts by weight of the third mixture and 10 to 20 parts by weight of the second mixture into a sterilized jar, mix evenly, cover with a cotton cloth, and first ferment at 20 to 25°C for 80 to 100 days in a well-ventilated place. Making water (S 7); And
Putting the supernatant in the first fermented product into a fermentation vessel and performing a second fermentation at 20 to 25° C. for 10 to 20 days to prepare a second fermented product (S8);
Manufactured including,
A method of preparing a health functional food composition for fatigue recovery including chestnuts.
The method of claim 7,
After step 3 above,
In addition to 100 parts by weight of the health functional food composition for fatigue recovery including chestnuts, 1 to 5 parts by weight of ginger cheong, 1 to 5 parts by weight of medicine powder, 1 to 5 parts by weight of mooncake powder, and 1 to 5 parts by weight of a sleep promoting composition are additionally included. But,
The ginger cheong is prepared by adding 800 g of mascovado to 1 liter of ginger extract and boiling for 6 to 7 hours, then adding 20 g of roasted cinnamon and 6 g of roasted jujube and decoating for another 2 hours,
The ginger extract is extracted for 3 to 4 hours at a temperature of 95 to 100 ℃ after adding 500 to 600 parts by weight of purified water to 100 parts by weight of ginger,
A method of preparing a health functional food composition for fatigue recovery including chestnuts.