Functional food composition having cranial nerve protection effect and blood flow improvement effect
Assigneechzin Co., Ltd.
InventorMansub Sim
Life of this patent
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Abstract
One aspect of the present disclosure relates to a functional food composition having a cranial nerve protective effect and a blood flow improvement effect and including antler, an Angelica gigas root, a Cornus officinalis fruit, a Rehmannia glutinosa root, Lepidium meyenii root powder, a hawthorn fruit, an Astragalus membranaceus root, a cod seed, aloeo wood, a Paeonia lactiflora root, a Cnidium officinale root stem and a Citrus reticulata shell.
Claims2
A method of preparing a functional food composition having a cranial nerve protective effect and a blood flow improvement effect, the method comprising:
- a mixed herbal medicine preparation step (S10) of preparing a mixed herbal medicine by mixing about 3.7% by weight of antler, about 3.7% by weight of an Angelica gigasroot, about 3.7% by weight of a Cornus officinalis fruit, about 4.8% by weight of a Rehmannia glutinosa root, about 4.8% by weight of Lepidium meyenii root powder, about 4.8% by weight of a hawthorn fruit, about 2.5% by weight of an Astragalus membranaceus root, about 1.0% by weight of a cod seed, about 0.5% by weight of aloeo wood, about 3.7% by weight of a Paeonia lactiflora root, about 1.7% by weight of a Cnidium officinale root stem, about 2.5% by weight of a Citrus reticulata shell, and a balance of purified water;
- a mixed herbal medicine extract preparation step (S20) of preparing a mixed herbal medicine extract by extracting the mixed herbal medicine of step (S10) in a vacuum state at a temperature of 120° C. for 240 minutes after adding 2700 cc of an extraction solvent of purified water and ethanol in a ratio of 7:3 by weight to the mixed herbal medicine of step (S10);
- a mixed herbal medicine concentrate preparation step (S30) of preparing a mixed herbal medicine concentrate by concentrating 2700 cc of the mixed herbal medicine extract of step (S20) in a low-temperature vacuum concentrator at 70° C.;
- and
- a liquid tea, soft extract, and syrup preparation step (S40) of preparing liquid tea, soft extract, and syrup preparing by mixing the mixed herbal medicine concentrate of step (S30) with isomalto oligosaccharides and DL-menthol.
A functional food composition having a cranial nerve protective effect and a blood flow improvement effect, which is prepared according preparing a mixed herbal medicine by mixing about 3.7% by weight of antler, about 3.7% by weight of an Angelica gigas root, about 3.7% by weight of a Cornus officinalis fruit, about 4.8% by weight of a Rehmannia glutinosa root, about 4.8% by weight of Lepidium meyenii root powder, about 4.8% by weight of a hawthorn fruit, about 2.5% by weight of an Astragalus membranaceus root, about 1.0% by weight of a cod seed, about 0.5% by weight of aloeo wood, about 3.7% by weight of a Paeonia lactiflora root, about 1.7% by weight of a Cnidium officinale root stem, about 2.5% by weight of a Citrus reticulata shell, and a balance of purified water;
- preparing a mixed herbal medicine extract by extracting the mixed herbal medicine in a vacuum state at a temperature of 120° C. for 240 minutes after adding 2700 cc of an extraction solvent of purified water and ethanol in a ratio of 7:3 by weight to the mixed herbal medicine of step (S10);
- preparing a mixed herbal medicine concentrate by concentrating 2700 cc of the mixed herbal medicine extract of step (S20) in a low-temperature vacuum concentrator at 70° C.;
- and preparing the functional food composition by mixing the mixed herbal medicine concentrate with isomalto oligosaccharides and DL-menthol.
Dependencies are inferred from the claim text.