Food composition for anti-oxidation and inhanced immunity comprising chamomile flower extract short-term fermented by lactic acid bacteria and the method of preparation thereof
The present invention relates to a method for manufacturing functional natural material composition having enhanced antioxidant and immune activity due to lactobacillus fermentation for water extract of a Matricaria chamomilla flower, in which a nutrient source is added to the water extract of the M...
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| creator | BAE, JUNG SHIK SEO, TAE SU KIM, DAE JUNG CHOI, MYEON KIM, TAE WOO SON, II GWON AN, JI HYE |
| description | The present invention relates to a method for manufacturing functional natural material composition having enhanced antioxidant and immune activity due to lactobacillus fermentation for water extract of a Matricaria chamomilla flower, in which a nutrient source is added to the water extract of the Matricaria chamomilla flower and a lactobacillus strain of Enterococcus sp. as a high-temperature short-term fermentation strain is injected and fermented, thereby having an excellent effect of providing a lactobacillus fermented liquor of the water extract of the Matricaria chamomilla flower having improved antioxidant and immune activity, and functional food for antioxidation and immunity improvement using the same.
캐모마일꽃의 물추출물에 대한 유산균 발효에 의해 항산화 및 면역 활성이 증진된 기능성 천연물질 조성물의 제조방법에 관한 것으로 캐모마일꽃 물추출물에 영양원을 첨가하고 고온 단기 발효균주속 유산균주를 접종 발효하여 항산화 및 면역 활성이 증대된 캐모마일꽃 물추출물의 유산균 발효액 및 이를 이용한 항산화 및 면역개선 기능성 식품을 제공하는 뛰어난 효과가 있다. |
| format | Patent |
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캐모마일꽃의 물추출물에 대한 유산균 발효에 의해 항산화 및 면역 활성이 증진된 기능성 천연물질 조성물의 제조방법에 관한 것으로 캐모마일꽃 물추출물에 영양원을 첨가하고 고온 단기 발효균주속 유산균주를 접종 발효하여 항산화 및 면역 활성이 증대된 캐모마일꽃 물추출물의 유산균 발효액 및 이를 이용한 항산화 및 면역개선 기능성 식품을 제공하는 뛰어난 효과가 있다.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNTsFqAkEM3YuH0voPgZ4XuhTUs6UieCu9S5zNOIGdZMhE1L_qJ3ZY-wG9JO_lJXnvqfvZqY4QNBet7KwCUQ1QnHu98YjzCGUEloQSqIGcL8J-n4-MK8sZQsKsmSeCOOmVDOjmhsGhJjXvnSxDbIXE24fTHaYmcgAM3GjDZIyzjSeCTJ5aKI1QjAraI0RTjDS-dIuIU6XlX3_uXnef3x_7nooeqRYMJOTHw9fwNqxXm82w3m6H9_9t_QJ1kV0z</recordid><startdate>20170831</startdate><enddate>20170831</enddate><creator>BAE, JUNG SHIK</creator><creator>SEO, TAE SU</creator><creator>KIM, DAE JUNG</creator><creator>CHOI, MYEON</creator><creator>KIM, TAE WOO</creator><creator>SON, II GWON</creator><creator>AN, JI HYE</creator><scope>EVB</scope></search><sort><creationdate>20170831</creationdate><title>Food composition for anti-oxidation and inhanced immunity comprising chamomile flower extract short-term fermented by lactic acid bacteria and the method of preparation thereof</title><author>BAE, JUNG SHIK ; SEO, TAE SU ; KIM, DAE JUNG ; CHOI, MYEON ; KIM, TAE WOO ; SON, II GWON ; AN, JI HYE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR101768817BB13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2017</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>BAE, JUNG SHIK</creatorcontrib><creatorcontrib>SEO, TAE SU</creatorcontrib><creatorcontrib>KIM, DAE JUNG</creatorcontrib><creatorcontrib>CHOI, MYEON</creatorcontrib><creatorcontrib>KIM, TAE WOO</creatorcontrib><creatorcontrib>SON, II GWON</creatorcontrib><creatorcontrib>AN, JI HYE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BAE, JUNG SHIK</au><au>SEO, TAE SU</au><au>KIM, DAE JUNG</au><au>CHOI, MYEON</au><au>KIM, TAE WOO</au><au>SON, II GWON</au><au>AN, JI HYE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Food composition for anti-oxidation and inhanced immunity comprising chamomile flower extract short-term fermented by lactic acid bacteria and the method of preparation thereof</title><date>2017-08-31</date><risdate>2017</risdate><abstract>The present invention relates to a method for manufacturing functional natural material composition having enhanced antioxidant and immune activity due to lactobacillus fermentation for water extract of a Matricaria chamomilla flower, in which a nutrient source is added to the water extract of the Matricaria chamomilla flower and a lactobacillus strain of Enterococcus sp. as a high-temperature short-term fermentation strain is injected and fermented, thereby having an excellent effect of providing a lactobacillus fermented liquor of the water extract of the Matricaria chamomilla flower having improved antioxidant and immune activity, and functional food for antioxidation and immunity improvement using the same.
캐모마일꽃의 물추출물에 대한 유산균 발효에 의해 항산화 및 면역 활성이 증진된 기능성 천연물질 조성물의 제조방법에 관한 것으로 캐모마일꽃 물추출물에 영양원을 첨가하고 고온 단기 발효균주속 유산균주를 접종 발효하여 항산화 및 면역 활성이 증대된 캐모마일꽃 물추출물의 유산균 발효액 및 이를 이용한 항산화 및 면역개선 기능성 식품을 제공하는 뛰어난 효과가 있다.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Food composition for anti-oxidation and inhanced immunity comprising chamomile flower extract short-term fermented by lactic acid bacteria and the method of preparation thereof |
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