Method for producing an antioxidant or weight-controlling food composition comprising pineapple vinegar, lemon balm extract and pu-erh tea extract

Abstract

The present invention relates to a method for preparing a food composition for antioxidant or weight control purposes comprising pineapple mother-of-pearl vinegar, lemon balm extract, and Pu'er tea extract. The method can maximize the synergistic effect among the pineapple mother-of-pearl vinegar, lemon balm extract, and Pu'er tea extract. Since the food composition prepared by the method can exhibit excellent antioxidant and weight control effects, it can contribute to the promotion of public health.

Description

Technology Field

[0001] The present invention relates to a method for preparing a food composition for antioxidant or weight control containing pineapple vinegar, lemon balm extract, and Pu'er tea extract. Background Technology

[0002] pineapple( Ananas comosus L. Merr.) silver Bromeliaceae Pineapple is a crop belonging to the genus Pineapple and is cultivated as an important crop in tropical and subtropical countries. Pineapple is highly popular for its distinctive fresh taste and aroma, and is consumed in various forms such as juice, jam, jelly, and dried food in many parts of the world. Nutritionally, pineapple is a rich source of minerals such as calcium, phosphorus, and iron, as well as vitamins A, B, and C. Additionally, bromelain, obtained from pineapple, is a type of protein-digesting enzyme that is present in high concentrations and is widely used as a pharmaceutical.

[0003] Vinegar is a fermented food with a long history in human dietary life, alongside alcohol. Traditionally, it has been made at home and used as a condiment; however, recently, it has come to be recognized as a health food and is consumed directly after dilution or utilized in various forms such as vinegar cakes, vinegar cocktails, vinegar-coated eggs, vinegar-coated beans, and Vermont beverages. Vinegar is classified into synthetic vinegar and fermented vinegar (brewed vinegar) depending on the manufacturing method. Brewed vinegar consists primarily of acetic acid produced by the acetic acid fermentation of acetic acid bacteria, and contains small amounts of organic acids, free sugars, free amino acids, and esters, giving it a distinctive aroma and taste.

[0004] In the past, inexpensive synthetic vinegar was primarily consumed, but with recent reports regarding the harmful effects of synthetic vinegar, the consumption of fermented vinegar made from various fruits and grains is surging. As vinegar consumption patterns shift from simple condiments to health-oriented vinegar, the vinegar market is accelerating toward premiumization and diversification. Recent research has revealed various health benefits of vinegar, including anticancer, antimutagenic, anti-aging, immune enhancement, prevention of arteriosclerosis and hypertension, sterilization of foodborne pathogens, cholesterol reduction, body fat reduction, and fatigue recovery, leading to the development of vinegar products for various uses.

[0005] Currently, attempts are being made to produce fruit vinegars using the aroma or active ingredients of fruits such as persimmons, plums, tangerines, pears, and apples, as well as functional vinegars using ginseng, garlic, and onions. This trend is also linked to the recently increasing problem of obesity. Due to the increase in total calorie intake, particularly fat intake, the obesity rate is rising every year, and obesity is a cause of various diseases. In this context, vinegar is attracting attention as a functional food that can help promote health and prevent obesity.

[0006] Against the background described above, the inventors of the present invention have completed the present invention by confirming that a mixed composition comprising pineapple mother-of-pearl vinegar, lemon balm extract, and Pu-erh tea extract possesses excellent synergistic antioxidant and weight control effects, and by identifying a manufacturing method capable of maximizing these effects. Prior art literature

[0007] Korean Registered Patent No. 10-2673333 The problem to be solved

[0008] One aspect provides a method for preparing a food composition for antioxidant or weight control, comprising the steps of: mixing a first mixture containing lemon balm extract and pineapple mother vinegar and a second mixture containing Pu'er tea extract and pineapple mother vinegar to obtain a third mixture; treating the third mixture with ultrasound; and aging the third mixture.

[0009] Another aspect is to provide an antioxidant or weight-control food composition prepared by the above-described manufacturing method. means of solving the problem

[0010] One aspect provides a method for preparing a food composition for antioxidant or weight control, comprising the steps of: mixing a first mixture containing lemon balm extract and pineapple mother vinegar and a second mixture containing Pu'er tea extract and pineapple mother vinegar to obtain a third mixture; treating the third mixture with ultrasound; and aging the third mixture.

[0011] In this specification, the term “lemon balm” refers to the scientific name Melissa officinalis It can refer to a perennial plant of the Lamiaceae family. When extracting the above lemon balm, the extraction can be performed not only on the whole plant but also on the leaves, stems, roots, flowers, fruits, or combinations thereof.

[0012] In this specification, the term “Pu-erh tea” refers to a post-fermented tea obtained from large-leaf tea trees belonging to the Theaceae family, primarily from large-leaf tea trees that grow wild in Yunnan Province, China, and may mean tea produced by destroying the enzymes in the tea leaves and then piling the leaves to induce the proliferation of microorganisms present in the air, thereby causing re-fermentation to occur. The above-mentioned large-leaf tea tree Camellia Sinensis or Camellia taliensis) It could be.

[0013] In this specification, the term “extract” refers to lemon balm ( Melissa officinalis ), Pu'er tea( Camellia SinensisIt may include the extract itself and extracts of all formulations that can be formed using the extract, such as an extract obtained by extracting the dried product of the extract or the extract itself, a diluted or concentrated extract of the extract, a dried product obtained by drying the extract, a modified or purified product of the extract, or a mixture thereof. Specifically, the extract may be prepared in the form of a freeze-dried powder after extraction and used.

[0014] The above-mentioned extract may be prepared according to methods commonly used in the relevant technical field. Examples of the above-mentioned extraction methods include hot water extraction, cold maceration extraction, ultrasonic extraction, filtration, and reflux extraction, and these may be performed individually or in combination of two or more methods. In addition, to obtain a high-purity extract, the extract may be extracted one or more times using the same method.

[0015] For the preparation of the extract, any solvent known in the relevant technical field may be used as the type of extraction solvent, as long as an extract having the desired effect can be obtained.

[0016] In one embodiment, the extract may be replaced with a fraction.

[0017] In this specification, the term “fraction” may refer to a result obtained by performing fractionation to separate a specific component or a specific group of components from a mixture containing various constituent components.

[0018] The fractionation method for obtaining the above fraction may be carried out according to methods commonly used in the relevant technical field, as long as a fraction having the desired effect can be obtained. Examples of the above fractionation method include treating an extract obtained by adding a solvent to lemon balm, Pu-erh tea, or dried materials thereof with a predetermined fractionation solvent, or applying the extract to chromatography to obtain a fraction.

[0019] The above types of fractionation solvent and chromatography may be any solvent and chromatography known in the relevant technical field as long as a fraction having the desired effect can be obtained.

[0020] In one embodiment, the lemon balm extract, Pu'er tea extract, or fractions thereof may be extracted or fractionated with water, acetate, acetone, benzene, hexane, diethyl ether, dichloromethane, chloroform, C1 to C4 alcohols, or a mixture thereof.

[0021] In this specification, the term “mother vinegar” refers to a type of vinegar produced by fermenting fruits or grains, and may mean vinegar produced through the reaction of raw materials and fermentation bacteria alone, without the additional addition of artificial additives such as sugar, spirit, or alcohol during the fermentation process.

[0022] In one embodiment, the manufacturing method may further include the step of mixing lemon balm extract and pineapple mother vinegar to obtain the first mixture.

[0023] In one embodiment, the step of obtaining the first mixture may involve mixing the lemon balm extract and the pineapple mother vinegar in a ratio of 1:1 to 10 parts by weight, 1:1 to 7 parts by weight, 1:1 to 6 parts by weight, 1:2 to 8 parts by weight, 1:2 to 6 parts by weight, 1:3 to 10 parts by weight, 1:3 to 8 parts by weight, 1:3 to 6 parts by weight, 1:4 to 10 parts by weight, 1:4 to 8 parts by weight, 1:4 to 6 parts by weight, 1:5 to 8 parts by weight, 1:5 to 6 parts by weight, or 1:6 parts by weight.

[0024] In the step of obtaining the first mixture, if the pineapple mother vinegar is mixed in a ratio of less than 1:2 by weight to the lemon balm extract, the amount of lemon balm extract that does not interact with the pineapple mother vinegar increases, and the interaction between the lemon balm extract and the pineapple mother vinegar decreases, which may reduce the antioxidant capacity and / or weight control effect of the food composition prepared according to the above method.

[0025] In the step of obtaining the first mixture, if the pineapple mother vinegar is mixed in a ratio greater than 1:8 by weight of the lemon balm extract and the pineapple mother vinegar, the amount of pineapple mother vinegar that does not interact with the lemon balm extract increases, and the interaction between the lemon balm extract and the pineapple mother vinegar decreases, which may reduce the antioxidant capacity and / or weight control effect of the food composition prepared according to the above method.

[0026] In this specification, the term “antioxidant” refers to any action that inhibits oxidation, and specifically refers to the action of removing free radicals such as reactive oxygen species. The human body maintains a balance between prooxidants and antioxidants; however, if this balance becomes unbalanced due to various factors and shifts toward prooxidation, oxidative stress is induced, leading to potential cell damage and pathological diseases. Reactive oxygen species (ROS), which are the direct cause of such oxidative stress, are unstable and highly reactive, easily reacting with various biomaterials and attacking macromolecules in the body to cause irreversible damage to cells and tissues, or to lead to mutations, cytotoxicity, and carcinogenesis. Therefore, a composition comprising pineapple mother-of-vinegar, lemon balm extract, and Pu-erh tea extract prepared according to one aspect can contribute to health promotion through antioxidant activity via free radical scavenging.

[0027] In this specification, the term “free radical” refers to an atom or molecule having one unpaired electron, such as a hydrogen atom or a chlorine atom, which may be a monatomic free radical; however, what is commonly referred to as a free radical may mean a molecule of an inorganic or organic compound having one unpaired electron attached to a residue after the detachment of one proton. Reactive oxygen species are highly chemically reactive, and the free radicals induced by them affect various reactions within the body and cause aging. Living organisms are constantly exposed to the harmful effects caused by free radicals, and as cell age increases, these harmful effects gradually accumulate, leading to various diseases. Therefore, the inhibition of free radicals plays an important role in antioxidant effects.

[0028] In this specification, the term “weight control” may mean intentionally managing weight to maintain or achieve a standard weight, and may include the meanings of weight loss and body fat reduction. The weight control effect may be evaluated, for example, by BMI, body fat percentage, waist circumference, hip circumference, waist-to-hip ratio, etc.

[0029] In one embodiment, the manufacturing method may further include the step of mixing Pu'er tea extract and pineapple mother vinegar to obtain the second mixture.

[0030] In one embodiment, the step of obtaining the second mixture comprises the Pu'er tea extract and the pineapple mother vinegar in a ratio of 1:5 to 20 parts by weight, 1:5 to 18 parts by weight, 1:5 to 16 parts by weight, 1:5 to 14 parts by weight, 1:5 to 12 parts by weight, 1:5 to 10 parts by weight, 1:7 to 20 parts by weight, 1:7 to 18 parts by weight, 1:7 to 16 parts by weight, 1:7 to 14 parts by weight, 1:7 to 12 parts by weight, 1:7 to 10 parts by weight, 1:9 to 20 parts by weight, 1:9 to 18 parts by weight, 1:9 to 16 parts by weight, 1:9 to 14 parts by weight, 1:9 to 12 parts by weight, 1:9 to 10 parts by weight, or 1: It may be mixed in an amount of 10 parts by weight.

[0031] In the step of obtaining the second mixture, if the pineapple mother vinegar is mixed in a ratio of less than 1:5 by weight to the Pu'er tea extract, the amount of Pu'er tea extract that does not interact with the pineapple mother vinegar increases, and the interaction between the Pu'er tea extract and the pineapple mother vinegar decreases, which may reduce the antioxidant capacity and / or weight control effect of the food composition prepared according to the above method.

[0032] In the step of obtaining the second mixture, if the pineapple mother vinegar is mixed in a ratio of 1:20 by weight to the Pu'er tea extract, the amount of pineapple mother vinegar that does not interact with the Pu'er tea extract increases, and the interaction between the Pu'er tea extract and the pineapple mother vinegar decreases, which may reduce the antioxidant capacity and / or weight control effect of the food composition prepared according to the above method.

[0033] In one embodiment, the manufacturing method further includes the step of obtaining the first mixture by mixing lemon balm extract and pineapple mother vinegar, and also includes the step of obtaining the second mixture by mixing Pu'er tea extract and pineapple mother vinegar. In this case, the step of obtaining the first mixture may be performed before the step of obtaining the second mixture, may be performed after the step of obtaining the second mixture, or may be performed simultaneously with the step of obtaining the second mixture.

[0034] In one embodiment, the step of treating the first mixture with ultrasound before the step of obtaining the third mixture may be further included.

[0035] In one embodiment, the manufacturing method further includes the step of obtaining the first mixture by mixing lemon balm extract and pineapple mother vinegar, and also includes the step of obtaining the second mixture by mixing Pu'er tea extract and pineapple mother vinegar, and further includes the step of treating the first mixture with ultrasound before the step of obtaining the third mixture. In this case, the step of treating the first mixture with ultrasound may be performed before the step of obtaining the second mixture, may be performed after the step of obtaining the second mixture, or may be performed simultaneously with the step of obtaining the second mixture.

[0036] In one embodiment, the step of treating the second mixture with ultrasound before the step of obtaining the third mixture may be further included.

[0037] In one embodiment, the manufacturing method further includes the step of mixing lemon balm extract and pineapple mother vinegar to obtain the first mixture, and also includes the step of mixing Pu'er tea extract and pineapple mother vinegar to obtain the second mixture, and further includes the step of ultrasonically treating the first mixture before the step of obtaining the third mixture, and further includes the step of ultrasonically treating the second mixture. In this case, the step of ultrasonically treating the second mixture may be performed before the step of obtaining the first mixture, may be performed after the step of obtaining the first mixture, or may be performed simultaneously with the step of obtaining the first mixture.

[0038] In one embodiment, the manufacturing method further includes a step of ultrasonically treating the first mixture before the step of obtaining the third mixture, and further includes a step of ultrasonically treating the second mixture before the step of obtaining the third mixture; in this case, the step of ultrasonically treating the first mixture may be performed before the step of ultrasonically treating the second mixture, may be performed after the step of ultrasonically treating the second mixture, or may be performed simultaneously with the step of ultrasonically treating the second mixture.

[0039] In one embodiment, the frequency of the ultrasound may be 20 to 50 Hz, 20 to 40 Hz, 20 to 30 Hz, 30 to 50 Hz, 30 to 40 Hz, or 30 Hz.

[0040] If the frequency of the above ultrasound is less than 20 Hz or greater than 50 Hz, the interaction between pineapple mother vinegar, lemon balm extract, and Pu'er tea extract is reduced, and the antioxidant capacity and / or weight control effect of the food composition prepared according to the above manufacturing method may be reduced.

[0041] In one embodiment, the third mixture may comprise 3 to 8 parts by weight of lemon balm extract and 1 to 5 parts by weight of Pu-erh tea extract based on 50 parts by weight of pineapple mother vinegar.

[0042] If the above lemon balm extract is less than 3 parts by weight or more than 8 parts by weight, both the antioxidant capacity and the weight control effect may decrease.

[0043] If the above Pu'er tea extract is less than 1 part by weight or more than 5 parts by weight, both the antioxidant capacity and the weight control effect may decrease. In particular, if the above Pu'er tea extract is less than 1 part by weight, the antioxidant capacity may decrease significantly.

[0044] In one embodiment, the aging step may be performed at 2 to 10 ℃, 2 to 8 ℃, 2 to 6 ℃, 2 to 4 ℃, 4 to 10 ℃, 4 to 8 ℃, 4 to 6 ℃, or 6 ℃ for 1 to 6 hours, 1 to 5 hours, 1 to 4 hours, 1 to 3 hours, 1 to 2 hours, 2 to 6 hours, 2 to 5 hours, 2 to 4 hours, 2 to 3 hours, 3 to 6 hours, 3 to 5 hours, 3 to 4 hours, 4 to 6 hours, 4 to 5 hours, or 2 hours.

[0045] If the aging step described above is performed at room temperature (25 ℃), the antioxidant capacity and / or weight control effect of the food composition prepared according to the above manufacturing method may be reduced. In addition, due to the high temperature, problems such as discoloration, deterioration, and reduced formulation stability of the mixture may occur.

[0046] If the aging period in the above aging step is performed for more than 6 hours, the food composition prepared according to the manufacturing method in which the aging period in the above aging step is performed for more than 6 hours may have reduced antioxidant capacity and / or weight control effect.

[0047] According to one experimental example, when the cytotoxicity of a food composition prepared according to one aspect of the manufacturing method was measured using fibroblasts, it was confirmed that no cytotoxicity was exhibited up to the 50 μg / ml treatment group, and there was no change in cell morphology (see Experimental Example 1).

[0048] According to another experimental example, in order to confirm the antioxidant effect of a composition prepared according to one aspect of the manufacturing method (Example 1), it was confirmed through a DPPH Assay together with the compositions of Comparative Examples 1 to 22, and it was directly confirmed that the DPPH radical scavenging ability of the composition of Example 1 was 78.6%, which is about 15% to 88% superior to that of Comparative Examples 1 to 22 (see Experimental Example 2).

[0049] According to another experimental example, in order to confirm the antioxidant effect of a food composition (Example 1) prepared according to one aspect of the manufacturing method, it was confirmed through an ABTS Assay together with the compositions of Comparative Examples 1 to 22, and it was directly confirmed that the ABTS radical scavenging ability of the composition of Example 1 was 82.5%, which is about 15% to 88% superior to that of Comparative Examples 1 to 22 (see Experimental Example 3).

[0050] According to another experimental example, in order to confirm the weight control effect of a food composition (Example 1) prepared according to one aspect of the manufacturing method, a human clinical trial was conducted on volunteers along with the compositions of Comparative Examples 1 to 22. As a result, the group that consumed the composition of Example 1 had a BMI of 4 kg / m² 2...decreased, body fat percentage decreased by 3.2%, waist circumference decreased by 5.6 cm, hip circumference decreased by 2.4 cm, and waist-to-hip ratio decreased by 0.03. Meanwhile, the groups that consumed the compositions of Comparative Examples 1 to 22 showed some decreases in specific values ​​of BMI, body fat percentage, waist circumference, and waist-to-hip ratio, but the changes were insignificant or were less than half the level compared to the decrease in the group that consumed the composition of Example 1 (see Experimental Example 4).

[0051] In one embodiment, after the aging step, the method may further include a step of mixing the third mixture with one or more selected from the group consisting of flavorings, sweeteners, citric acid, fruit concentrate, and water.

[0052] In this specification, the term "food" refers to a natural or processed product containing one or more nutrients, preferably one that has undergone a certain degree of processing to become edible. Furthermore, in a conventional sense, it is used to include all types of food, health functional foods, beverages, food additives, beverage additives, and pharmaceutical capsules or tablets. The term "food" includes all foods that may contain a composition including pineapple mother-of-pearl vinegar, lemon balm extract, and Pu-erh tea extract, and can be used in the general food sector, such as dairy products, fermented milk, beverages, sauces, confectionery, seasonings (condiments), and processed foods. Additionally, the term "food" includes both human food products and animal food products.

[0053] As specific examples, the above foods include special nutritional foods (e.g., infant formula, baby food, etc.), processed meat products, fish products (e.g., ham, sausage, etc.), tofu products, jelly products, noodles (e.g., ramen, noodles, etc.), health supplements, seasoning products (e.g., soy sauce, soybean paste, red pepper paste, mixed sauce, mayonnaise, vinegar, etc.), sauces, confectionery products (e.g., snacks, candy, gum, pies, ice cream, etc.), bakery products (e.g., bread, cake, cookies, etc.), dairy products (e.g., fermented milk, cheese, etc.), other processed foods, kimchi, pickled foods (various types of kimchi, pickled vegetables, etc.), beverages (e.g., fruit and vegetable beverages, coffee, carbonated beverages, soy milk, fermented beverages, etc.), natural seasonings (e.g., ramen soup mix, etc.), vitamin complexes, alcoholic beverages, alcoholic drinks, and other health supplements. The above-mentioned health functional food, beverage, food additive, or beverage additive can be manufactured by a conventional manufacturing method.

[0054] In one embodiment, the food may be a food for human consumption, e.g., packaged food, candy (e.g., jelly candy), dessert or snack, condiment, or frozen food. Exemplary packaged food includes baby food desserts and snacks, e.g., seasoning, sauce, cheese, vegetables, nuts and nut mix, cookies, pastries, fruit-flavored snacks, pancakes, waffles, hot cocoa mix, donuts, noodles such as egg noodles, chips, potato chips, tortilla chips, corn chips, rice cakes, oatmeal, cereal, rice mixture, cake mix, chili, meat, e.g., deli meat, pasta, meals ready to eat, sports bars, and energy bars.

[0055] In one embodiment, the food may be a frozen product. Exemplary frozen products include ice cream, ice milk, sorbet, sherbet, and frozen pop. In one example, the food may be candy. Exemplary candies include gelatin candy, hard candy and soft candy, chocolate, candy bars, lollipops, and caramel. Additionally, according to one example, the food may be a condiment. Exemplary condiments include seasonings, sauces, mayonnaise, mustard, salad dressing, chip dip, and chip sauce.

[0056] In one embodiment, the food may be a beverage, e.g., tea, flavored water, alcohol (e.g., beer, wine, or spirit), a beverage mix, e.g., an alcohol mixer, an energy drink, coffee, a coffee-flavored beverage, a coffee product, coconut water, soda water, or a sports drink. The pH of the beverage may be about 3 to about 9 (e.g., about 3.5 to about 8.5 or about 4 to about 7.5).

[0057] In one embodiment, the food may be animal food, for example, dog, cat, canid, or horse feed.

[0058] In one embodiment, the food may be a product in which foam stability and retention play a major role, such as meringue cookies, macarons, dacquoise, various types of cakes, fresh cream, whipped cream, buttercream, various icing or sandwiching products, or ice cream.

[0059] In one embodiment, the food may contain other ingredients as additional ingredients. For example, it may contain various flavoring agents or natural carbohydrates as additional ingredients, such as in conventional beverages. Examples of the natural carbohydrates mentioned above may be monosaccharides, e.g., glucose, fructose, etc.; disaccharides, e.g., maltose, sucrose, etc.; polysaccharides, e.g., dextrin, cyclodextrin, etc., and conventional sugars, and sugar alcohols such as xylitol, sorbitol, erythritol, etc. As flavoring agents other than those mentioned above, natural flavoring agents (thaumatin, stevia extract (e.g., rebaudioside A, glycyrrhizin, etc.)) and synthetic flavoring agents (saccharin, aspartame, etc.) may be advantageously used. The proportion of the natural carbohydrates may be appropriately determined by the choice of a person skilled in the art.

[0060] In addition to the above, the food may contain various nutritional supplements, vitamins, minerals (electrolytes), flavoring agents such as synthetic and natural flavoring agents, coloring agents and thickening agents (cheese, chocolate, etc.), pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated beverages, etc. These ingredients may be used independently or in combination, and the proportion of these additives may also be appropriately selected by those skilled in the art.

[0061] In addition, the above food may be formulated into one selected from the group consisting of tablets, pills, powders, granules, powders, capsules, and liquid formulations by further including one or more of a carrier, a diluent, an excipient, and an additive. Specific examples of the carrier, excipient, diluent, and additive may be at least one selected from the group consisting of lactose, dextrose, sucrose, sorbitol, mannitol, erythritol, starch, acacia gum, calcium phosphate, alginate, gelatin, calcium phosphate, calcium silicate, microcrystalline cellulose, polyvinylpyrrolidone, cellulose, polyvinylpyrrolidone, methylcellulose, water, sugar syrup, methylcellulose, methyl hydroxybenzoate, propyl hydroxybenzoate, talc, magnesium stearate, and mineral oil.

[0062] The above-mentioned health functional food or functional food is synonymous with food for special health use (FosHU) and refers to a food with high medical or therapeutic effects that is processed to efficiently exhibit bio-regulatory functions in addition to providing nutrition. Here, "function" or "functionality" refers to obtaining useful effects for health purposes, such as regulating nutrients or physiological actions regarding the structure and function of the human body. A functional food having a composition containing pineapple mother-of-vinegar, lemon balm extract, and Pu-erh tea extract as a main ingredient, prepared according to one aspect, can be manufactured by methods commonly used in the industry, and can be manufactured by adding raw materials and ingredients commonly added in the industry during such manufacturing. Furthermore, the formulation of the above-mentioned functional food can also be manufactured in a formulation recognized as a functional food.

[0063] A food composition containing pineapple mother-of-pearl vinegar, lemon balm extract, and Pu-erh tea extract, prepared according to one method, can be manufactured in various formulations. Unlike conventional pharmaceuticals, it uses food as a raw material, offering the advantage of not causing side effects associated with long-term use, and can be consumed as an adjuvant for antioxidant or weight control purposes.

[0064] The aforementioned health food refers to a food that has active effects in maintaining or promoting health compared to general food, and health supplement food refers to a food intended for the purpose of health support. In some cases, the terms health functional food, functional food, health food, health supplement food, and health functional food are used interchangeably.

[0065] In one embodiment, the health functional food is a food prepared by adding a composition containing pineapple vinegar, lemon balm extract, and Pu-erh tea extract prepared according to one aspect to food materials such as beverages, teas, spices, gum, and confectionery, or by encapsulating, powdering, or suspension, and when consumed, it brings about specific health effects. Unlike general medicines, it has the advantage of not having side effects that may occur when taking medicine for a long period of time, as it is made from food.

[0066] In addition, the above composition may include additional ingredients that are commonly used in food compositions to improve odor, taste, visual appearance, etc. For example, it may include vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, pantothenic acid, etc. In addition, it may include minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), copper (Cu), and chromium (Cr). In addition, it may include amino acids such as lysine, tryptophan, cysteine, and valine.

[0067] In addition, the above composition may include food additives such as preservatives (potassium sorbate, sodium benzoate, salicylic acid, sodium dehydroacetate, etc.), disinfectants (bleaching powder and high-grade bleaching powder, sodium hypochlorite, etc.), antioxidants (butylhydroxyanisole (BHA), butylhydroxytoluene (BHT), etc.), coloring agents (tar dyes, etc.), colorants (sodium nitrite, sodium nitrite, etc.), bleaching agents (sodium sulfite), seasonings (MSG, monosodium glutamate, etc.), sweeteners (dulcin, cyclamate, saccharin, sodium, etc.), flavorings (vanillin, lactones, etc.), leavening agents (alum, potassium hydrogen tartrate, etc.), reinforcing agents, emulsifiers, thickeners (sizing agents), coating agents, gum bases, antifoaming agents, solvents, and improvers. The above additives can be selected according to the type of food and used in appropriate amounts.

[0068] Another aspect provides an antioxidant or weight-control food composition prepared by the above-described manufacturing method.

[0069] The above "antioxidant," "weight control," and "food" are as previously explained. Effects of the invention

[0070] A method for preparing an antioxidant or weight-control food composition comprising pineapple mother-of-pearl vinegar, lemon balm extract, and Pu-erh tea extract according to one aspect is a method capable of maximizing the synergistic effect between each component, and since the food composition prepared by the above method can exhibit excellent antioxidant and weight-control effects, it can contribute to the promotion of public health. Brief explanation of the drawing

[0071] FIG. 1 is a schematic diagram illustrating a method for preparing an antioxidant or weight-control food composition comprising pineapple vinegar, lemon balm extract, and Pu'er tea extract. Specific details for implementing the invention

[0072] The present invention will be explained in more detail below through examples. However, these examples are intended to illustrate the present invention and the scope of the present invention is not limited to these examples.

[0074] Preparation Example

[0075] Preparation Example 1. Preparation of pineapple mother-of-vinegar

[0076] 5g of yeast was mixed with 2L of pineapple juice and fermented alcoholically at a temperature of 20 to 35°C for 1 to 2 weeks. After the alcoholic fermentation was completed, 5g of acetic acid bacteria were inoculated into the alcoholic fermentation liquid and fermented acetic acid at a temperature of 20 to 40°C for 1 to 2 months. After the acetic acid fermentation was completed, the fermented acetic acid liquid was aged for 1 to 2 months and then filtered to produce pineapple mother vinegar.

[0078] Preparation Example 2. Preparation of Lemon Balm Extract

[0079] Lemon balm was washed with purified water, naturally dried in the shade, and then ground to a size of 2–3 cm using a grinder. 150 g of the ground raw material was weighed and added to 900 g of an extraction solvent mixed with ethanol and distilled water in a weight ratio of 3:7. Next, the extraction solvent mixed with the ground material was placed in a shaking constant temperature water bath and stirred for 5 hours at 60°C. After extraction, the material was centrifuged at 5,000 rpm and vacuum filtered to remove solids, and the extract was freeze-dried.

[0080] Preparation Example 3. Preparation of Pu'er tea extract

[0081] Fermented Pu'er tea leaves were ground to a size of 2–3 cm using a grinder. 150 g of the ground raw material was weighed and added to 900 g of an extraction solvent mixed with ethanol and distilled water in a weight ratio of 3:7. Next, the extraction solvent mixed with the ground material was placed in a shaking constant temperature water bath and stirred for 5 hours at 60°C. After extraction, the material was centrifuged at 5,000 rpm and vacuum filtered to remove solids, and the extract was freeze-dried.

[0083] Example 1. Preparation of a food composition for antioxidant or weight control comprising pineapple mother-of-pearl vinegar, lemon balm extract, and Pu-erh tea extract

[0084] A lemon balm extract solution was prepared by adding 0.75g of the lemon balm extract prepared in Preparation Example 2 to 40mL of purified water and stirring, and a Pu-erh tea extract solution was prepared by adding 0.3g of the Pu-erh tea extract prepared in Preparation Example 3 to 20mL of purified water and stirring. Subsequently, a first mixed solution was prepared by adding 4.5g of the pineapple mother vinegar prepared in Preparation Example 1 to the lemon balm extract solution and stirring for 30 minutes under ultrasonic treatment at 30Hz. Meanwhile, a second mixed solution was prepared by adding 3g of the pineapple mother vinegar prepared in Preparation Example 1 to the Pu-erh tea extract solution and stirring for 30 minutes under ultrasonic treatment at 30Hz. Afterward, a third mixed solution was prepared by mixing the ultrasonically treated first mixed solution and the second mixed solution and stirring for 30 minutes under ultrasonic treatment at 30Hz. Subsequently, the above-mentioned ultrasonically treated third mixture was aged at a temperature of 6°C for 2 hours, and then, to improve palatability, 6.45g of flavorings and sweeteners were additionally mixed to prepare an antioxidant or weight control food composition.

[0086] Comparative Example 1

[0087] 0.75g of lemon balm extract prepared in Preparation Example 2, 0.3g of Pu-erh tea extract prepared in Preparation Example 3, and 7.5g of pineapple mother vinegar were mixed in 60mL of purified water and stirred for 30 minutes under ultrasonic treatment at 30Hz. Subsequently, 7.5g of pineapple mother vinegar was added and stirred for 30 minutes under ultrasonic treatment at 30Hz. Afterward, the mixture was aged at a temperature of 6℃ for 2 hours, and then 6.45g of flavorings and sweeteners were additionally mixed to prepare a food composition for antioxidant or weight control.

[0089] Comparative Example 2

[0090] A lemon balm extract solution was prepared by adding 0.75g of the lemon balm extract prepared in Preparation Example 2 to 40mL of purified water and stirring, and a Pu-erh tea extract solution was prepared by adding 0.3g of the Pu-erh tea extract prepared in Preparation Example 3 to 20mL of purified water and stirring. Meanwhile, the lemon balm extract solution was stirred for 30 minutes under ultrasonic treatment at 30Hz. Subsequently, the ultrasonically treated lemon balm extract solution, the Pu-erh tea extract solution, and 7.5g of pineapple mother vinegar were mixed and stirred for 30 minutes under ultrasonic treatment at 30Hz. Afterward, the mixture was aged at a temperature of 6℃ for 2 hours, and then 6.45g of flavorings and sweeteners were additionally mixed to prepare a food composition for antioxidant or weight control.

[0092] Comparative Example 3

[0093] A lemon balm extract solution was prepared by adding 0.75g of the lemon balm extract prepared in Preparation Example 2 to 40mL of purified water and stirring, and a Pu-erh tea extract solution was prepared by adding 0.3g of the Pu-erh tea extract prepared in Preparation Example 3 to 20mL of purified water and stirring. Meanwhile, the Pu-erh tea extract solution was stirred for 30 minutes under ultrasonic treatment at 30Hz. Subsequently, the ultrasonically treated Pu-erh tea extract solution, the lemon balm extract solution, and 7.5g of pineapple mother vinegar were mixed and stirred for 30 minutes under ultrasonic treatment at 30Hz. Afterward, the mixture was aged at a temperature of 6℃ for 2 hours, and then 6.45g of flavorings and sweeteners were additionally mixed to prepare an antioxidant or weight control food composition.

[0095] Comparative Example 4

[0096] A lemon balm extract solution was prepared by adding 0.75g of the lemon balm extract prepared in Preparation Example 2 to 40mL of purified water and stirring, and a Pu-erh tea extract solution was prepared by adding 0.3g of the Pu-erh tea extract prepared in Preparation Example 3 to 20mL of purified water and stirring. The lemon balm extract solution and the Pu-erh tea extract solution were mixed and stirred for 30 minutes under ultrasonic treatment at 30Hz. Subsequently, 7.5g of pineapple mother vinegar was added and stirred for 30 minutes under ultrasonic treatment at 30Hz. Afterward, the mixture was aged at a temperature of 6℃ for 2 hours, and then 6.45g of flavorings and sweeteners were additionally mixed to prepare an antioxidant or weight control food composition.

[0098] Comparative Example 5

[0099] A lemon balm extract solution was prepared by adding 0.75g of the lemon balm extract prepared in Preparation Example 2 to 40mL of purified water and stirring, and a Pu-erh tea extract solution was prepared by adding 0.3g of the Pu-erh tea extract prepared in Preparation Example 3 to 20mL of purified water and stirring. The lemon balm extract solution and 7.5g of pineapple mother vinegar were mixed and stirred for 30 minutes under ultrasonic treatment at 30Hz. Subsequently, the Pu-erh tea extract solution was added and stirred for 30 minutes under ultrasonic treatment at 30Hz. Afterward, the mixture was aged at a temperature of 6℃ for 2 hours, and then 6.45g of flavorings and sweeteners were additionally mixed to prepare an antioxidant or weight control food composition.

[0101] Comparative Example 6

[0102] A lemon balm extract solution was prepared by adding 0.75g of the lemon balm extract prepared in Preparation Example 2 to 40mL of purified water and stirring, and a Pu-erh tea extract solution was prepared by adding 0.3g of the Pu-erh tea extract prepared in Preparation Example 3 to 20mL of purified water and stirring. The Pu-erh tea extract solution and 7.5g of pineapple mother-of-vinegar were mixed and stirred for 30 minutes under ultrasonic treatment at 30Hz. Subsequently, the lemon balm extract solution was added and stirred for 30 minutes under ultrasonic treatment at 30Hz. Afterward, the mixture was aged at a temperature of 6℃ for 2 hours, and then 6.45g of flavorings and sweeteners were additionally mixed to prepare an antioxidant or weight control food composition.

[0104] Comparative Example 7

[0105] It was manufactured in the same manner as Example 1 above, but the frequency of the ultrasound was changed to 60 Hz.

[0107] Comparative Example 8

[0108] It was manufactured in the same manner as Example 1 above, but the frequency of the ultrasound was changed to 0 Hz, that is, no ultrasonic treatment was performed.

[0110] Comparative Example 9

[0111] It was manufactured in the same manner as Example 1 above, but the frequency of the ultrasound applied to the first mixture was changed to 0 Hz, that is, no ultrasonic treatment was performed.

[0113] Comparative Example 10

[0114] The above-mentioned Example 1 was prepared in the same manner, but the frequency of the ultrasound applied to the first mixture was changed to 0 Hz, that is, no ultrasonic treatment was performed, and the ultrasonic treatment time of the third mixture was changed to 60 minutes.

[0116] Comparative Example 11

[0117] It was manufactured in the same manner as Example 1 above, but the frequency of the ultrasound applied to the second mixture was changed to 0 Hz, that is, no ultrasonic treatment was performed.

[0119] Comparative Example 12

[0120] The above example was prepared in the same manner as Example 1, but the frequency of the ultrasound applied to the second mixture was changed to 0 Hz, that is, no ultrasonic treatment was performed, and the ultrasonic treatment time of the third mixture was changed to 60 minutes.

[0122] Comparative Example 13

[0123] It was manufactured in the same manner as Example 1 above, but the frequency of the ultrasound applied to the third mixture was changed to 0 Hz, that is, no ultrasonic treatment was performed.

[0125] Comparative Example 14

[0126] A lemon balm extract solution was prepared by adding 0.75g of the lemon balm extract prepared in Preparation Example 2 to 40mL of purified water and stirring, and a Pu-erh tea extract solution was prepared by adding 0.3g of the Pu-erh tea extract prepared in Preparation Example 3 to 20mL of purified water and stirring. A seventh mixture was prepared by adding 4.5g of the pineapple mother vinegar prepared in Preparation Example 1 to the lemon balm extract solution and heating and stirring at 60°C for 30 minutes. Meanwhile, an eighth mixture was prepared by adding 3g of the pineapple mother vinegar prepared in Preparation Example 1 to the Pu-erh tea extract solution and heating and stirring at 60°C for 30 minutes. Subsequently, the seventh mixture and the eighth mixture were mixed and heated and stirred at 60°C for 30 minutes to prepare a ninth mixture. Afterwards, the above-mentioned ninth mixture was aged at a temperature of 6°C for 2 hours, and then 6.45g of flavorings and sweeteners were additionally mixed to prepare an antioxidant or weight control food composition.

[0128] Comparative Example 15

[0129] It was manufactured in the same manner as Example 1 above, but the aging process at 6°C was omitted.

[0131] Comparative Example 16

[0132] It was manufactured in the same manner as the above example, but the temperature was changed to 25℃ during the aging process.

[0134] Comparative Example 17

[0135] It was manufactured in the same manner as the above example, but the aging period was changed to 8 hours.

[0137] Comparative Example 18

[0138] A lemon balm extract solution was prepared by adding 0.2g of the lemon balm extract prepared in Preparation Example 2 to 15mL of purified water and stirring, and a Pu-erh tea extract solution was prepared by adding 0.8g of the Pu-erh tea extract prepared in Preparation Example 3 to 45mL of purified water and stirring. A first mixture was prepared by adding 1.5g of the pineapple mother vinegar prepared in Preparation Example 1 to the lemon balm extract solution and stirring for 30 minutes under ultrasonic treatment at 30Hz. Meanwhile, a second mixture was prepared by adding 6g of the pineapple mother vinegar prepared in Preparation Example 1 to the Pu-erh tea extract solution and stirring for 30 minutes under ultrasonic treatment at 30Hz. Subsequently, a third mixture was prepared by mixing the first mixture and the second mixture and stirring for 30 minutes under ultrasonic treatment at 30Hz. Afterwards, the above third mixture was aged at a temperature of 6°C for 2 hours, and then 6.45g of flavorings and sweeteners were additionally mixed to improve palatability, thereby preparing an antioxidant or weight control food composition.

[0140] Comparative Example 19

[0141] A lemon balm extract solution was prepared by adding 1.5g of the lemon balm extract prepared in Preparation Example 2 to 50mL of purified water and stirring, and a Pu-erh tea extract solution was prepared by adding 0.1g of the Pu-erh tea extract prepared in Preparation Example 3 to 10mL of purified water and stirring. A first mixture was prepared by adding 5g of the pineapple mother vinegar prepared in Preparation Example 1 to the lemon balm extract solution and stirring for 30 minutes under ultrasonic treatment at 30Hz. Meanwhile, a second mixture was prepared by adding 1.5g of the pineapple mother vinegar prepared in Preparation Example 1 to the Pu-erh tea extract solution and stirring for 30 minutes under ultrasonic treatment at 30Hz. Subsequently, a third mixture was prepared by mixing the first mixture and the second mixture and stirring for 30 minutes under ultrasonic treatment at 30Hz. Afterwards, the above third mixture was aged at a temperature of 6°C for 2 hours, and then 6.45g of flavorings and sweeteners were additionally mixed to improve palatability, thereby preparing an antioxidant or weight control food composition.

[0143] Comparative Example 20

[0144] A lemon balm extract solution was prepared by adding 0.5g of the lemon balm extract prepared in Preparation Example 2 to 50mL of purified water and stirring, and a Pu-erh tea extract solution was prepared by adding 0.2g of the Pu-erh tea extract prepared in Preparation Example 3 to 10mL of purified water and stirring. A first mixture was prepared by adding 5g of the pineapple mother vinegar prepared in Preparation Example 1 to the lemon balm extract solution and stirring for 30 minutes under ultrasonic treatment at 30Hz. Meanwhile, a second mixture was prepared by adding 3g of the pineapple mother vinegar prepared in Preparation Example 1 to the Pu-erh tea extract solution and stirring for 30 minutes under ultrasonic treatment at 30Hz. Subsequently, a third mixture was prepared by mixing the first mixture and the second mixture and stirring for 30 minutes under ultrasonic treatment at 30Hz. Afterwards, the above third mixture was aged at a temperature of 6°C for 2 hours, and then 6.45g of flavorings and sweeteners were additionally mixed to improve palatability, thereby preparing an antioxidant or weight control food composition.

[0146] Comparative Example 21

[0147] The above-mentioned Example 1 was prepared in the same manner, but the amount of pineapple mother vinegar for preparing the first mixture was changed to 1.5g, and the amount of pineapple mother vinegar for preparing the second mixture was changed to 6g.

[0149] Comparative Example 22

[0150] It was prepared in the same manner as Example 1 above, but the amount of pineapple mother vinegar for preparing the first mixture was changed to 6g, and the amount of pineapple mother vinegar for preparing the second mixture was changed to 1.5g.

[0152] Experimental Example 1. MTT assay cytotoxicity evaluation

[0153] Cytotoxicity was measured using fibroblasts. Fibroblasts that had reached the logarithmic phase were seeded into a 24-well plate at a concentration of 1 × 10⁵ cells / well and cultured for 24 hours to allow for attachment and stabilization. After the 24-hour culture, the compositions of Example 1 and Comparative Examples 1 to 22 were diluted to a final concentration of 50 μg / ml, added to the culture medium, and incubated for 24 hours. After the culture was complete, 10 μl of MTT solution (5 mg / ml in PBS) was added to each well and reacted for 4 hours in a humid incubator at 37°C and 5% CO₂ to reduce MTT. The formazan crystals formed in each well were thoroughly dissolved in DMSO, transferred to a 96-well plate, and their absorbance was measured at 540 nm using a microplate reader.

[0154] As a result of the experiment, it was confirmed that the composition of Example 1 and the compositions of Comparative Examples 1 to 22 all showed no cytotoxicity up to the 50 μg / ml treatment group and no change in cell morphology.

[0156] Experimental Example 2. Confirmation of Antioxidant Effect (DPPH assay)

[0157] In this experimental example, DPPH radical scavenging ability was evaluated to confirm the antioxidant effect of the composition of Example 1 and the compositions of Comparative Examples 1 to 22.

[0158] Specifically, 100 µl of 0.1 mM DPPH solution was added to 50 µl of a mixed composition at a concentration of 50 µg / ml, reacted for approximately 10 minutes in the dark at room temperature, and the absorbance was measured at 517 nm. Alpha-tocopherol (α-tocopherol) was used as a positive control (PC), and the DPPH radical scavenging activity was calculated using Equation 1 below; the results are shown in Table 1 below.

[0159]

[0160] division DPPH radical scavenging activity (%) Example 1 78.6 Comparative Example 1 48.3 Comparative Example 2 47.6 Comparative Example 3 47.9 Comparative Example 4 55.9 Comparative Example 5 56.2 Comparative Example 6 56.3 Comparative Example 7 46.2 Comparative Example 8 47.8 Comparative Example 9 50.2 Comparative Example 10 52.4 Comparative Example 11 51.3 Comparative Example 12 53.6 Comparative Example 13 56.1 Comparative Example 14 43.2 Comparative Example 15 41.8 Comparative Example 16 50.5 Comparative Example 17 68.2 Comparative Example 18 54.2 Comparative Example 19 49.1 Comparative Example 20 54.9 Comparative Example 21 59.3 Comparative Example 22 56.3

[0161] As shown in Table 1 above, the DPPH radical scavenging activity of the composition of Example 1 was about 80%, showing superior antioxidant activity compared to the compositions of Comparative Examples 1 to 22.

[0163] Experimental Example 3. Confirmation of Antioxidant Effect (ABTS assay)

[0164] In this experimental example, ABTS radical scavenging activity was evaluated to confirm the antioxidant effects of the composition of Example 1 and the compositions of Comparative Examples 1 to 22. 100 µl of ABTS solution was added to 100 µl of the composition at a concentration of 10 µg / ml, and the mixture was reacted for approximately 10 minutes in the dark at room temperature to measure the absorbance at 734 nm. Ascorbic acid was used as a positive control, and the ABTS radical scavenging activity was calculated using the following Equation 2; the results are shown in Table 2 below.

[0165]

[0166] division ABTS radical scavenging activity (%) Example 1 82.5 Comparative Example 1 50.7 Comparative Example 2 50.0 Comparative Example 3 50.3 Comparative Example 4 58.7 Comparative Example 5 59.0 Comparative Example 6 59.1 Comparative Example 7 48.5 Comparative Example 8 50.2 Comparative Example 9 52.7 Comparative Example 10 55.0 Comparative Example 11 53.9 Comparative Example 12 56.3 Comparative Example 13 58.9 Comparative Example 14 45.4 Comparative Example 15 43.9 Comparative Example 16 53.0 Comparative Example 17 71.6 Comparative Example 18 56.9 Comparative Example 19 51.6 Comparative Example 20 57.6 Comparative Example 21 62.3 Comparative Example 22 59.1

[0167] As shown in Table 2 above, the ABTS radical scavenging ability of the composition of Example 1 was about 83%, showing superior antioxidant activity compared to the compositions of Comparative Examples 1 to 22.

[0169] Experimental Example 4. Human clinical trial on the weight control effect of a composition containing pineapple mother-of-pearl vinegar, apple mint extract, and Pu-erh tea extract

[0170] The weight-controlling effect of the composition in Example 1 was confirmed through a clinical trial. Participants were publicly recruited from overweight or abdominally obese adults aged 19 to 60 years with a waist circumference of 90 cm or more for men and 80 cm or more for women, and a Body Mass Index (BMI) of 25 or more.

[0171] A total of 120 applicants were divided into 24 groups of 5 people each. One group (hereinafter, Group 1) was provided with the composition of Example 1, the other groups (hereinafter, Groups 2 to 23) were provided with the compositions of Comparative Examples 1 to 22, and the last group (hereinafter, Group 24) was not provided with anything. All groups were instructed to take the provided composition three times a day, 30 minutes after meals, daily for 12 weeks. However, Group 24 was instructed to take 60 ml of water three times a day, 30 minutes after meals, daily for 12 weeks.

[0172] The characteristics of the applicants who participated in each group are as follows.

[0173] Male / Female Age (years) height Number of smokers (n) Number of drunk people (n) Group 1 2 / 3 34.5±3.2 167.3±7.6 1 3 Group 2 3 / 2 37.5±4.4 169.2±6.7 1 4 Group 3 2 / 3 36.7±3.4 165.1±8.5 2 3 Group 4 3 / 2 34.5±4.6 168.4±6.5 0 4 Group 5 2 / 3 33.2±5.4 165.2±8.4 2 4 Group 6 2 / 3 33.9±3.8 166.1±7.4 2 4 Group 7 3 / 2 37.5±4.6 169.1±6.9 1 5 Group 8 2 / 3 36.7±5.4 165.2±8.4 0 3 Group 9 3 / 2 34.5±4.6 168.1±6.9 1 5 Group 10 2 / 3 36.5±4.4 166.2±7.4 2 4 Group 11 3 / 2 33.5±5.6 167.1±6.5 3 3 Group 12 2 / 3 33.5±5.8 167.1±7.5 1 5 Group 13 3 / 2 36.5±4.8 169.1±8.1 1 4 Group 14 2 / 3 35.7±4.4 165.2±9.4 0 4 Group 15 2 / 3 34.2±5.3 165.2±8.4 0 5 Group 16 3 / 2 34.5±4.5 169.9±6.9 1 4 Group 17 2 / 3 33.2±5.4 165.2±8.4 0 4 Group 18 3 / 2 32.7±4.2 168.9±6.9 2 2 Group 19 2 / 3 33.2±5.1 166.2±8.4 1 3 Group 20 3 / 2 32.5±4.6 169.1±6.9 0 5 Group 21 3 / 2 33.5±3.9 168.1±7.4 0 4 Group 22 2 / 3 34.5±5.6 166.2±8.4 1 4 Group 23 3 / 2 32.3±6.6 169.1±7.9 2 3 Group 24 2 / 3 33.1±4.6 167.3±7.4 1 3

[0174] The results of measuring and comparing the changes in body indices before and after taking the compositions of the examples and comparative examples are as shown in Table 4 below.

[0175] BMI (Kg / m2) Body fat percentage (%) Waist circumference (cm) Hip circumference (cm) Waist-to-hip ratio Group 1 0 weeks 28.5±0.77 39.7±1.50 90.7±1.79 104.9±1.57 0.86±0.07 12 weeks 24.1±0.79 36.5±1.39 85.1±1.74 102.5±1.55 0.83±0.12 Group 2 0 weeks 27.6±0.78 38.4±1.46 90.1±1.64 104.5±1.62 0.86±0.11 12 weeks 27.0±0.81 38.0±1.51 89.5±1.69 104.1±1.56 0.86±0.09 Group 3 0 weeks 28.3±0.85 40.2±1.62 91.5±1.94 105.9±1.58 0.86±0.04 12 weeks 27.9±0.79 39.5±1.59 91.0±1.84 105.8±1.46 0.86±0.06 Group 4 0 weeks 29.1±0.78 40.8±1.42 92.2±1.86 106.2±1.49 0.87±0.11 12 weeks 28.5±0.83 39.6±1.54 91.5±1.79 105.9±1.52 0.86±0.12 Group 5 0 weeks 28.9±0.75 40.3±1.52 92.1±1.84 105.6±1.56 0.87±0.06 12 weeks 27.8±0.77 38.1±1.51 90.6±1.88 105.3±1.82 0.86±0.08 Group 6 0 weeks 28.6±0.86 40.1±1.46 91.9±1.76 105.4±1.26 0.87±0.11 12 weeks 27.1±0.85 37.5±1.49 88.6±1.79 104.8±1.65 0.85±0.09 Group 7 0 weeks 28.4±0.74 38.9±1.53 92.3±1.85 105.6±1.66 0.87±0.13 12 weeks 27.9±0.75 37.9±1.44 90.8±1.79 105.6±1.84 0.86±0.17 Group 8 0 weeks 28.3±0.69 40.0±1.49 92.5±1.97 103.6±1.55 0.89±0.11 12 weeks 27.9±0.71 39.1±1.56 91.2±1.87 103.4±1.36 0.88±0.05 Group 9 0 weeks 28.4±0.75 39.6±1.48 91.1±1.88 105.9±1.69 0.86±0.12 12 weeks 27.8±0.74 38.8±1.52 90.5±1.79 105.8±1.45 0.86±0.11 Group 10 0 weeks 29.1±0.78 40.5±1.58 95.2±1.87 106.9±1.53 0.89±0.13 12 weeks 28.8±0.79 40.0±1.49 94.8±1.79 106.5±1.57 0.89±0.11 Group 11 0 weeks 28.3±0.81 40.2±1.56 93.6±1.89 105.5±1.63 0.89±0.15 12 weeks 26.2±0.75 38.1±1.52 91.5±1.88 105.0±1.61 0.87±0.09 Group 12 0 weeks 28.5±0.77 40.6±1.57 89.9±1.78 104.5±1.65 0.86±0.08 12 weeks 27.1±0.76 38.1±1.48 87.1±1.77 103.9±1.55 0.84±0.10 Group 13 0 weeks 28.3±0.81 39.4±1.51 91.5±1.79 105.9±1.71 0.86±0.12 12 weeks 27.9±0.78 38.9±1.58 91.0±1.88 105.3±1.67 0.86±0.11 Group 14 0 weeks 27.5±0.83 39.6±1.36 90.6±1.89 104.8±1.71 0.86±0.08 12 weeks 27.2±0.79 39.4±1.49 90.2±1.86 104.7±1.69 0.86±0.07 Group 15 0 weeks 29.1±0.78 40.5±1.51 95.2±1.87 106.9±1.63 0.89±0.08 12 weeks 28.8±0.77 40.0±1.52 94.8±1.88 106.5±1.58 0.89±0.07 Group 16 0 weeks 28.3±0.72 40.2±1.47 93.6±1.94 105.5±1.69 0.89±0.06 12 weeks 26.2±0.73 38.1±1.39 91.5±1.87 105.0±1.54 0.87±0.10 Group 17 0 weeks 28.5±0.66 40.6±1.52 89.9±1.79 104.5±1.26 0.86±0.05 12 weeks 27.1±0.67 38.1±1.41 87.1±1.84 103.9±1.45 0.84±0.06 Group 18 0 weeks 28.4±0.81 38.9±1.49 89.6±1.88 105.3±1.65 0.85±0.05 12 weeks 26.9±0.80 37.1±1.38 87.2±1.78 104.9±1.84 0.83±0.06 Group 19 0 weeks 28.3±0.76 38.8±1.59 89.2±1.89 104.8±1.67 0.85±0.04 12 weeks 26.1±0.73 37.2±1.54 87.6±1.95 104.0±1.64 0.84±0.06 Group 20 0 weeks 27.8±0.79 40.9±1.53 90.2±1.75 105.8±1.87 0.85±0.10 12 weeks 26.1±0.80 38.9±1.46 88.2±1.72 104.1±1.64 0.85±0.09 Group 21 0 weeks 28.5±0.81 38.3±1.45 90.6±1.76 105.6±1.59 0.86±0.09 12 weeks 26.9±0.82 37.1±1.49 88.9±1.71 105.2±1.47 0.85±0.05 Group 22 0 weeks 27.6±0.84 39.6±1.47 90.2±1.71 106.1±1.57 0.85±0.06 12 weeks 27.0±0.72 39.0±1.48 89.6±1.71 105.4±1.55 0.85±0.03 Group 23 0 weeks 28.2±0.81 41.2±1.51 92.4±1.71 105.9±1.51 0.87±0.06 12 weeks 27.5±0.83 40.6±1.47 92.0±1.71 105.5±1.49 0.87±0.08 Group 24 0 weeks 28.8±0.84 38.8±1.64 91.4±1.64 105.4±1.78 0.87±0.08 12 weeks 28.2±0.88 38.8±1.41 91.3±2.12 105.4±1.26 0.87±0.14

[0176] In Group 1, a decrease was observed in all changes in body indices, including BMI, body fat percentage, and waist circumference. In particular, the BMI decreased by 4 or more, and the waist circumference also decreased by 5 cm or more. Meanwhile, although body indices decreased overall in Groups 2 through 23, the extent of the change was less than half the magnitude of the decrease in Group 1, and in the case of Group 24, there was almost no change.

[0177] Therefore, it was confirmed that the composition prepared by the method of the example showed a superior weight control effect compared to the composition prepared by the method of the comparative examples.

Claims

Claim 1 A method for preparing an antioxidant or weight-control food composition comprising: a step of mixing a first mixture containing lemon balm extract and pineapple mother vinegar and a second mixture containing Pu'er tea extract and pineapple mother vinegar to obtain a third mixture; a step of treating the third mixture with ultrasound; and a step of aging the third mixture. Claim 2 A method for preparing a food composition for antioxidant or weight control according to claim 1, further comprising the step of mixing lemon balm extract and pineapple mother vinegar to obtain the first mixture. Claim 3 A method for preparing a food composition for antioxidant or weight control according to claim 2, wherein the step of obtaining the first mixture is to mix the lemon balm extract and the pineapple mother vinegar in a ratio of 1:2 to 8 parts by weight. Claim 4 A method for preparing an antioxidant or weight-control food composition according to claim 1, further comprising the step of treating the first mixture with ultrasound prior to the step of obtaining the third mixture. Claim 5 A method for preparing a food composition for antioxidant or weight control according to claim 1, further comprising the step of mixing Pu'er tea extract and pineapple mother-of-pearl vinegar to obtain the second mixture. Claim 6 A method for preparing a food composition for antioxidant or weight control according to claim 5, wherein the step of obtaining the second mixture is to mix the Pu'er tea extract and the pineapple mother vinegar in a ratio of 1:5 to 20 parts by weight. Claim 7 A method for preparing an antioxidant or weight-control food composition according to claim 1, further comprising the step of treating the second mixture with ultrasound prior to the step of obtaining the third mixture. Claim 8 A method for preparing a food composition for antioxidant or weight control according to claim 1, wherein the third mixture comprises 3 to 8 parts by weight of lemon balm extract and 1 to 5 parts by weight of Pu-erh tea extract based on 50 parts by weight of pineapple mother-of-pearl vinegar. Claim 9 A method for preparing an antioxidant or weight-control food composition according to claim 1, 4 or 7, wherein the frequency of the ultrasound is 20 to 50 Hz. Claim 10 A method for preparing an antioxidant or weight-control food composition according to claim 1, wherein the aging step is performed at 2 to 10 ℃ for 1 to 6 hours. Claim 11 An antioxidant or weight-control food composition prepared by the method of claim 1.

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