Black goat extract with excellent immune-boosting properties through metabolic activation and its manufacturing method

Abstract

A black goat extract with excellent immune-boosting properties through the promotion of metabolic activity and a method for manufacturing the same are provided. A method for manufacturing a black goat extract with excellent immune-boosting properties through the promotion of metabolic activity according to one embodiment comprises: a step of preparing materials; a step of mixing the materials to prepare a mixture; a step of mixing an additive substance into the mixture to prepare a mixture; a step of aging the mixture; and a step of low-temperature vacuum extraction of the aged mixture. The materials include black goat carcass meat.

Description

Technology Field

[0001] The present invention relates to a black goat extract with excellent immune-enhancing function through the promotion of metabolic activity and a method for manufacturing the same. More specifically, the invention relates to a black goat extract composition and a method for manufacturing the same that improves the immune-enhancing function through the promotion of metabolic activity by adding taurine, Hovenia dulcis extract, and probiotics, and by assisting the in vivo utilization of active ingredients and the intestinal-immune linkage through low-temperature vacuum extraction and dispersion / stabilization design. Background Technology

[0003] With the recent rise in awareness regarding the importance of health, health foods containing various restorative liquids and medicinal herb extracts are being widely consumed. However, despite the complex presence of active ingredients in such foods, bioavailability may be low because factors such as compositional stability, absorption rates, and interactions with the intestinal environment are not sufficiently considered; consequently, research is underway to address these issues.

[0004] In particular, compositions containing proteins / peptides, minerals, and various medicinal plant ingredients, such as black goat extract, may experience loss of active ingredients and non-uniformity due to heat, oxygen, and lipid layer separation during processing, and when probiotics are applied, maintaining viable cell counts and storage stability remain additional challenges. Prior art literature

[0006] Korean Published Patent Application No. 10-2024-0138566, September 20, 2024 The problem to be solved

[0007] The problem that the present invention aims to solve is to provide a black goat extract composition and a method for manufacturing the same, which improves the dispersion stability and bioavailability of active ingredients in a black goat extract-based composition, enhances metabolism-related auxiliary functions through the addition of taurine and Hovenia dulcis extract, and includes probiotics while suppressing the decrease in viable cell count during manufacturing and storage processes. The problems of the present invention are not limited to those mentioned above, and other unmentioned technical problems will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0009] A method for preparing black goat extract with excellent immune-boosting function through the promotion of metabolic activity according to one embodiment for solving the above problem comprises: a step of preparing materials; a step of mixing the materials to prepare a mixture; a step of mixing an additive substance into the mixture to prepare a mixture; a step of aging the mixture; and a step of low-temperature vacuum extraction of the aged mixture, wherein the materials include black goat carcass meat.

[0010] The above materials may further include chicken feet, red ginseng, deer antler, ginseng, Poria cocos, Atractylodes macrocephala, licorice, Angelica gigas, Cnidium officinale, peony, Rehmannia glutinosa, Astragalus membranaceus, cinnamon, Pueraria root, Eucommia ulmoides, Acanthopanax senticosus, Achyranthes root, ginger, jujube, loofah, red ginseng extract, sword bean, balloon flower root, Cuscuta seed, black garlic, lotus root, Phellinus linteus, Chaga mushroom, and Reishi mushroom.

[0011] The method may further include the step of obtaining a first extract by low-temperature vacuum extraction of the above mixture, filtering the first extract through a sieve and cooling it, and separating the solidified oil layer to obtain a second extract.

[0012] The above ginger is black ginger, and the above black ginger can be obtained through the steps of forming air dots on the outer surface of the ginger, injecting a first additive into the air dots, coating the surface of the ginger with a second additive, and aging.

[0013] The step of forming the air dots includes the step of forming a plurality of air dots with a diameter of 0.05 mm to 0.1 mm on the outer surface of the ginger, and the first additive is mixed in a ratio of 200 to 300 parts by weight of date powder, 150 to 200 parts by weight of apple concentrate, and 5 to 15 parts by weight of salt to 100 parts by weight of brown sugar syrup, and the second additive may be mixed in a ratio of 30 to 35 parts by weight of pear juice, 3 to 5 parts by weight of lemon juice, and 3 to 5 parts by weight of pepper powder to 100 parts by weight of cinnamon powder.

[0014] The method may further include the step of obtaining a third extract by heating the second extract at a temperature of 50°C to 60°C for 3 to 4 hours.

[0015] The step of preparing a mixture by mixing an additive substance into the above mixture may include the step of obtaining a mixture by mixing the additive substance in a ratio of 5 to 8 parts by weight per 100 parts by weight of the above mixture.

[0016] The above additives may be mixed in a ratio of 20 to 40 parts by weight of sunflower seed powder, 5 to 8 parts by weight of taurine, 20 to 30 parts by weight of Hovenia dulcis extract, 6 to 9 parts by weight of bell pepper powder, 6 to 12 parts by weight of kiwi powder, 6 to 8 parts by weight of avocado oil, and 3 to 4 parts by weight of rosemary extract, based on 100 parts by weight of black peppercorn powder.

[0017] The step of adding probiotics to the third extract may be further included.

[0018] According to another embodiment for solving the above problem, black goat extract with excellent immune-boosting function through the promotion of metabolic activity is manufactured by a method for manufacturing black goat extract with excellent immune-boosting function through the promotion of metabolic activity.

[0019] Specific details of other embodiments are included in the detailed description and drawings. Effects of the invention

[0021] According to the black goat extract and the method for manufacturing the same, which have excellent immune-enhancing functions through the promotion of metabolic activity according to one embodiment, bioavailability of the complex active ingredients based on the black goat extract can be improved by homogenizing them through low-temperature vacuum extraction and dispersion stabilization design, and auxiliary functions related to metabolism can be enhanced by adding taurine and Hovenia dulcis extract. Furthermore, by introducing probiotics under low-temperature conditions and coating / encapsulating them when necessary, it is advantageous to maintain the number of viable bacteria during manufacturing and storage, thereby supporting the intestinal-immune linkage.

[0022] The effects according to the embodiments are not limited to those exemplified above, and a wider variety of effects are included in this specification. Brief explanation of the drawing

[0024] FIG. 1 is a black goat extract with excellent immune-boosting function through the promotion of metabolic activity according to one embodiment, and a process for manufacturing the same. Specific details for implementing the invention

[0025] The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms. These embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims.

[0026] Specific embodiments will be described below with reference to the attached drawings.

[0027] FIG. 1 is a black goat extract with excellent immune-boosting function through the promotion of metabolic activity according to one embodiment, and a process for manufacturing the same.

[0028] Referring to FIG. 1, a method for manufacturing black goat extract (hereinafter black goat extract) which has excellent immune-boosting function through the promotion of metabolic activity may include a material preparation step (S10), a material mixing step (S20), an additive mixing and aging step (S30), a low-temperature vacuum extraction step (S40), a filtration step (S50), a concentration step (S60), and a probiotic addition step (S70).

[0029] In one embodiment, the material preparation step (S10) may be a step of preparing materials for manufacturing black goat extract that has excellent immune-boosting function through the promotion of metabolic activity. Here, the materials may include black goat, chicken feet, red ginseng, deer antler, ginseng, Poria cocos, Atractylodes macrocephala, licorice, Angelica gigas, Cnidium officinale, peony, Rehmannia glutinosa, Astragalus membranaceus, cinnamon, Pueraria root, Eucommia ulmoides, Acanthopanax senticosus, Achyranthes root, ginger, jujube, loofah, red ginseng extract, sword bean, balloon flower root, Cuscuta seed, black garlic, lotus root, Phellinus linteus, Chaga mushroom, and Ganoderma lucidum. However, the materials are not limited thereto, and some materials may be omitted, or additional materials may be included.

[0030] Here, the black goat may be cut black goat carcass. For example, the black goat can be obtained through a black goat carcass processing step and a carcass cutting step.

[0031] In one embodiment, the black goat carcass processing step is a step of deboning and sorting the black goat carcass, which consists of deboning the internal organs, hooves, horns, and bones remaining in the black goat carcass and removing the fat remaining in the deboned carcass to sort it. Through the deboning and sorting process as described above, the black goat carcass from which the bone and fat remaining in the carcass have been removed can have its gamey odor reduced.

[0032] In one embodiment, the carcass cutting step is a step of cutting the black goat carcass processed through the black goat carcass processing step, and may be a process of cutting the carcass from which the bone and fat portions have been removed through the black goat carcass processing step.

[0033] Chicken feet can be obtained through the steps of injecting burdock concentrate into chicken feet, forming grooves in the chicken feet injected with burdock concentrate, injecting a first additive solution into air dots, coating the outer surface of the chicken feet with a second additive solution, and aging.

[0034] The step of injecting burdock extract into chicken feet may include injecting the burdock extract into the interior of the chicken foot carcass using a syringe or the like. The burdock extract helps remove the characteristic gamey odor of chicken feet.

[0035] Burdock concentrate can be obtained by washing the burdock, slicing it thinly, placing it in purified water, and heating it. In order for the burdock extract to be sufficiently concentrated, it is heated at 50°C to 60°C for 5 to 7 hours. However, it is not limited thereto.

[0036] The step of forming grooves in the chicken feet injected with burdock concentrate may be a process of forming multiple grooves with a diameter of 0.2 mm to 0.8 mm on the outer surface of the chicken feet injected with burdock concentrate. The pores may be formed as cylindrical grooves with a depth of 0.3 mm to 1.5 mm formed on the outer surface of the chicken feet.

[0037] The step of injecting the first additive into the groove is a step of injecting the first additive into the groove formed in the chicken foot, and the first additive solution may include ginger extract, green tea extract, and papain. For example, the first additive solution may be mixed in a ratio of 150 to 200 parts by weight of green tea extract and 10 to 12 parts by weight of papain to 100 parts by weight of ginger extract.

[0038] The step of coating the outer surface of the chicken foot with the second additive solution may be a step of applying the second additive solution to the groove and the entire outer surface of the chicken foot. The second additive solution may include camellia oil, pear juice, sesame oil, apple juice, and pepper powder. For example, the second additive solution may be mixed in a ratio of 30 to 35 parts by weight of pear juice, 3 to 5 parts by weight of sesame oil, 20 to 30 parts by weight of apple juice, and 3 to 5 parts by weight of pepper per 100 parts by weight of camellia oil. Camellia oil may be obtained by roasting camellia seeds at a temperature of 40°C to 110°C, cooling them, and then pressing the cooled camellia seeds.

[0039] The aging step may include the step of injecting burdock concentrate into the chicken feet, the step of forming a groove in the chicken feet into which the burdock concentrate has been injected, the step of injecting a first additive solution into the groove, and the step of coating the outer surface of the chicken feet with a second additive solution, after which the aging step is performed at 30 to 35°C for 20 to 24 hours.

[0040] In one embodiment, the material mixing step (S20) may include a step of mixing materials to prepare a mixture. The mixture comprises, based on 100 parts by weight of black goat carcass, 20 to 30 parts by weight of chicken feet, 13 to 20 parts by weight of red ginseng, 8 to 12 parts by weight of deer antlers, 8 to 11 parts by weight of ginseng, 1 to 3 parts by weight of Poria cocos, 4 to 7 parts by weight of Atractylodes macrocephala, 25 to 40 parts by weight of licorice, 10 to 13 parts by weight of Angelica gigas, 1 to 1.5 parts by weight of Cnidium officinale, 2 to 4 parts by weight of Paeonia lactiflora, 12 to 15 parts by weight of Rehmannia glutinosa, 8 to 15 parts by weight of Astragalus membranaceus, 10 to 12 parts by weight of cinnamon, 4 to 6 parts by weight of Pueraria lobata, 1 to 2 parts by weight of Eucommia ulmoides, 6 to 8 parts by weight of Acanthopanax senticosus, 1 to 2 parts by weight of Achyranthes root, and 4 to 1 It can be mixed in a ratio of 8 parts by weight, 6 to 8 parts by weight of jujube, 5 to 8 parts by weight of loofah, 10 to 12 parts by weight of red ginseng extract, 7 to 9 parts by weight of sword bean, 2 to 5 parts by weight of balloon flower root, 2 to 8 parts by weight of Cuscuta seed, 3 to 5 parts by weight of black garlic, 7 to 8 parts by weight of lotus root, 3 to 5 parts by weight of Phellinus linteus, 2 to 4 parts by weight of Chaga mushroom, and 7 to 8 parts by weight of Reishi mushroom.

[0041] Red ginseng is made by steaming and drying ginseng, and it has powerful antioxidant properties that remove harmful free radicals from the body and prevent cell damage.

[0042] Deer antler velvet helps strengthen the immune system and boost the body's defenses, increases resistance to infection, and has the effect of enhancing immune function.

[0043] Ginseng can promote blood circulation and help regulate blood pressure. This supports cardiovascular health and helps reduce the risk of heart disease.

[0044] Poria cocos is a widely used medicinal herb in Chinese herbal medicine, primarily referring to the fruiting body of the fungus *Poria cocos* (hormone fungus), a type of mushroom. Poria cocos is effective in promoting natural diuresis to eliminate excess fluid from the body and reduce edema. It supports kidney function and helps maintain fluid balance by facilitating urination.

[0045] Baekchul is a widely used medicinal herb in Korean traditional medicine, referring primarily to the roots obtained from ginseng and Baekchul. Baekchul can help strengthen digestive function and alleviate symptoms such as indigestion, abdominal bloating, and diarrhea. It improves digestion by promoting gastrointestinal function and increasing the secretion of digestive enzymes.

[0046] Licorice is a widely used medicinal herb in traditional Korean medicine, obtained from the roots of the licorice plant. It can help stabilize the nerves and relieve stress and tension. This contributes to reducing anxiety symptoms and maintaining a relaxed state.

[0047] Angelica is a widely used medicinal herb in traditional Korean medicine, primarily obtained from the roots. It improves blood circulation and promotes blood production, contributing to the alleviation of fatigue and dizziness caused by blood deficiency.

[0048] Cnidium is a medicinal herb used in traditional Chinese medicine, primarily derived from the roots. It contains components that can help reduce inflammation, contributing to the prevention and treatment of inflammatory diseases.

[0049] Peony is a widely used medicinal herb in traditional Korean medicine, primarily obtained from the roots of the peony plant. It can help alleviate various types of pain, such as headaches, menstrual cramps, and joint pain. In particular, it is effective in relieving pain in women, such as menstrual cramps.

[0050] Sukjihwang refers to the root of *Radix Rehmanniae*, which is effective in supporting kidney and liver function and helps strengthen these organs and maintain their health.

[0051] Astragalus is a medicinal herb derived from the roots of the Astragalus plant. It is effective in boosting physical strength and relieving fatigue, and contributes to increasing energy and improving overall vitality.

[0052] Cinnamon promotes digestive function, relieves indigestion, bloating, and gastrointestinal pain, improves insulin sensitivity, and contributes to diabetes management.

[0053] Galgeun is a medicinal herb obtained from the root of the kudzu plant; it helps alleviate symptoms such as cough, sore throat, and respiratory inflammation, and contributes to increasing resistance to infection.

[0054] Eucommia is a medicinal herb derived from the bark of the Eucommia plant. It is effective in relieving joint pain and supporting bone health, can aid in the prevention and treatment of osteoporosis, and contributes to alleviating the symptoms of joint diseases such as arthritis.

[0055] Eleutherococcus senticosus is a medicinal herb obtained from the root bark of the Eleutherococcus senticosus plant. It helps strengthen the immune system and boost the body's defenses, while also promoting blood circulation and improving blood flow.

[0056] Achyranthes root is a medicinal herb derived from the root of the Achyranthes plant. It helps alleviate joint pain and support joint function, and is effective in relieving arthritis and joint pain and discomfort.

[0057] Ginger helps promote digestion and relieve indigestion, bloating, and nausea, and contributes to stimulating the movement of the gastrointestinal tract and increasing the secretion of digestive enzymes.

[0058] Jujubes help strengthen the immune system and boost the body's defenses, and help improve physical strength and recover from fatigue.

[0059] Loofah helps reduce fever and alleviate inflammation, and is effective in relieving saliva and soothing a sore throat.

[0060] Sword beans contain components that can help regulate blood sugar levels, making them effective in preventing a rapid rise in blood sugar.

[0061] Balloon flower root is effective in relieving coughs and phlegm, and its components help soothe the respiratory mucosa and reduce inflammation, thereby alleviating coughs and phlegm.

[0062] Dodder seeds contain anti-inflammatory components that help reduce inflammation. They are particularly effective for diseases related to respiratory inflammation.

[0063] Black garlic contains powerful antioxidants that help eliminate free radicals from the body and prevent cell damage.

[0064] Lotus root, the root part of the lotus flower, helps strengthen the immune system and boost the body's defenses, and helps promote blood circulation and improve blood flow.

[0065] Sanghwang mushrooms contain powerful antioxidants that help eliminate free radicals in the body and prevent cell damage.

[0066] Chaga mushrooms support cardiovascular health and help regulate blood pressure and improve cholesterol levels.

[0067] Reishi mushrooms are effective in strengthening the immune system and boosting the body's defenses; they enhance the activity of immune cells and improve immune function, thereby increasing resistance to infection.

[0068] In some embodiments, the lotus root can be used after being immersed in olive oil for 30 to 45 minutes, then roasted at 40 to 45°C for 200 to 300 seconds, and then dried at 10 to 20°C for 5 to 8 hours. Through this, the active ingredients of the lotus root can be effectively extracted.

[0069] In some embodiments, black ginger may be used. Black ginger can be obtained through the steps of forming air dots on the outer surface of the ginger, injecting a first additive into the formed air dots, coating (applying) the surface of the ginger with a second additive, and aging.

[0070] The air dot formation step may be a process of forming a number of air dots with a diameter of 0.05 mm to 0.1 mm on the outer surface of ginger. The air dots may be formed as cylindrical grooves with a depth of 0.07 mm to 0.2 mm formed on the outer surface of the black goat.

[0071] In one embodiment, the method may further include the step of injecting a first additive into an air dot formed. For example, the step may be to inject the first additive into an air dot formed in ginger. The first additive may include brown sugar syrup, date powder, apple concentrate, and salt. For example, the first additive may be mixed in a ratio of 200 to 300 parts by weight of date powder, 150 to 200 parts by weight of apple concentrate, and 5 to 15 parts by weight of salt, relative to 100 parts by weight of brown sugar syrup.

[0072] Dates contain vitamins A, B, and C, as well as minerals such as iron, potassium, and magnesium, which increase the body's absorption rate of black goat extract and enable the supplementation of deficient nutrients. Date powder can be obtained by freeze-drying and grinding the pitted flesh of date palms.

[0073] In one embodiment, the step of coating (applying) the surface of the ginger with a second additive may be included.

[0074] The step may be to apply the second additive to the entire outer surface of the air dot and the ginger. The second additive may include cinnamon powder, pear juice, lemon juice, and pepper powder. For example, the second additive may be mixed in a ratio of 30 to 35 parts by weight of pear juice, 3 to 5 parts by weight of lemon juice, and 3 to 5 parts by weight of pepper powder to 100 parts by weight of cinnamon powder.

[0075] The step of aging the ginger coated with the second additive can be carried out for 12 to 20 days at a temperature of 65 to 75°C and a relative humidity of 70% to 90%, and black ginger can be obtained through such an aging step. The black ginger obtained in this way can have increased sweetness and body due to Maillard promotion, and can increase sweetness while reducing irritation.

[0076] In some embodiments, black garlic can be obtained by drying garlic, applying a coating solution mixed with brown sugar syrup, citric acid, and malic acid to the surface of the dried garlic, and then heating at a temperature of 40°C to 55°C for 10 to 12 hours. Through this, the extraction yield can be increased without damaging the allicin, allit, and selenium components of the garlic.

[0077] In some embodiments, additional materials may be included in the materials. The additional materials may include a rice fermentation extract. The rice fermentation extract may include the steps of preparing rice koji and extracting the rice fermentation extract using the rice koji. The step of preparing rice koji may include grinding non-glutinous rice to 20-30 mesh, steaming it at 91-92°C for 30-40 minutes and cooling it, adding 30 to 50 parts by weight of water to 100 parts by weight of steamed rice flour, inoculating it with 1.8 to 2.7 parts by weight of Aspergillus oryzae strain, and fermenting it at 30-32°C for 40-43 hours.

[0078] The step of extracting a rice fermentation extract using a rice fermentation extract may include the step of first saccharifying 100 parts by weight of rice koji at 50~65℃ for 3~5 hours, then adding 400~470 parts by weight of malt extract to the first saccharification liquid and saccharifying at 66~72℃ for 1~3 hours, the step of inactivating the saccharification liquid at 95~100℃ for 5 minutes and then cooling, and the step of filtering out impurities through a sieve to obtain a rice fermentation extract using rice koji.

[0079] Such fermented rice koji liquid can be mixed in a ratio of 18 to 20 parts by weight per 100 parts by weight of the cut nourishing liquid.

[0080] In some embodiments, additional materials may include a Rhus verniciflua extract. The Rhus verniciflua extract can be obtained by heating a mixture of Rhus verniciflua tree, sprouted grains, and purified water. For example, it can be obtained by mixing 80 to 90 parts by weight of sprouted grains and 150 to 180 parts by weight of purified water in a ratio of 100 parts by weight of Rhus verniciflua tree, and then heating at 90°C to 120°C for 4 to 8 hours. The Rhus verniciflua extract is rich in polyphenols, saponins, and flavonoids, which help with antioxidant activity and boosting immunity. Such a Rhus verniciflua extract may be mixed in a ratio of 7 to 9 parts by weight per 100 parts by weight of the nourishing essence.

[0081] In one embodiment, the step of mixing and aging the additive material (S30) may include the step of mixing the additive material into the mixture to prepare the mixture and the step of aging the mixture.

[0082] The step of preparing a mixture by mixing an additive substance into a mixture may include the step of obtaining a mixture by mixing the additive substance in a ratio of 5 to 8 parts by weight per 100 parts by weight of the mixture.

[0083] Here, the additives may include taurine, Hovenia dulcis extract, sunflower seed powder, black peppercorn powder, bell pepper powder, kiwi powder, avocado oil, and rosemary extract.

[0084] For example, the additives may be mixed in a ratio of 20 to 40 parts by weight of sunflower seed powder, 5 to 8 parts by weight of taurine, 20 to 30 parts by weight of Hovenia dulcis extract, 6 to 9 parts by weight of bell pepper powder, 6 to 12 parts by weight of kiwi powder, 6 to 8 parts by weight of avocado oil, and 3 to 4 parts by weight of rosemary extract, based on 100 parts by weight of black peppercorn powder.

[0085] In one embodiment, the additive may be designed to assist in the absorption, utilization, and delivery aspects of protein / peptide and lipid active ingredients derived from black goat and chicken feet so that they are utilized more efficiently within the body, and to indirectly enhance immune function by contributing to the maintenance of metabolic homeostasis through energy metabolism and antioxidant defense. That is, the additive may form a structure in which (i) dispersion and micellization / emulsification stabilization of fat-soluble components, (ii) improvement of bioavailability during the digestion and absorption process, (iii) alleviation of metabolic burden due to reduction of oxidative stress, and (iv) support of the intestinal-immune linkage through improvement of the intestinal environment are combined, thereby inducing an immune enhancement effect based on the promotion of metabolic activity.

[0086] Taurine can assist the efficiency of lipid digestion and utilization processes by participating in bile acid binding and lipid metabolism within the body, and can contribute to maintaining cellular homeostasis and reducing metabolic stress during energy metabolism. Accordingly, additives containing taurine can enhance the metabolic utilization of nutrients in black goat extract and act to maintain and strengthen immune function by buffering the metabolic burden that may induce excessive oxidative and inflammatory responses.

[0087] Hovenia dulcis extract may contain organic acids and polyphenolic components, and can support antioxidant defenses against oxidative stress during metabolic processes, as well as contribute to fatigue recovery and the maintenance of metabolic balance. In particular, compositions containing Hovenia dulcis extract can stabilize overall physiological condition through a buffering effect against metabolic byproducts and stress factors, and consequently help suppress the decline of immune system function or maintain its normal function.

[0088] Black peppercorn powder may contain piperine, and said piperine can act as an absorption cofactor that improves the bioavailability of other functional ingredients by influencing the absorption and utilization processes in the intestinal tract. Therefore, additives containing black peppercorn powder can contribute to promoting metabolic activity and consequently strengthening immune function by improving the efficiency of delivery and utilization of active ingredients derived from taurine, Hovenia dulcis extract, rosemary extract, and black goat essence.

[0089] Avocado oil and sunflower seed powder provide a lipid matrix that helps fat-soluble or weakly fat-soluble active ingredients disperse and emulsify in an aqueous environment, and can improve compositional stability by suppressing lipid layer separation or heterogeneity within the mixture. In particular, since the lipid components participate in micellization during digestion to assist in the intestinal absorption of active ingredients, they can consequently increase the metabolic utilization of nutrients, thereby providing favorable conditions for promoting metabolic activity and maintaining immune function.

[0090] Kiwi powder may contain proteolytic enzymes that can assist in the digestion and utilization of proteins and peptides. Consequently, protein components derived from black goats and chicken feet can be more efficiently broken down and absorbed in the intestinal tract, allowing them to be utilized for energy metabolism and tissue repair. As a result, the inclusion of kiwi powder can contribute to maintaining metabolic activity and immune function by alleviating the digestive burden and improving the absorption efficiency of nutrients.

[0091] Bell pepper powder may contain carotenoids and vitamins, and rosemary extract may contain antioxidant components such as rosmarinic acid, which can contribute to reducing oxidative stress in the body and alleviating the burden on metabolic processes. In particular, these antioxidant components can enhance compositional stability by suppressing off-flavors and quality degradation that may occur due to lipid oxidation, while simultaneously acting favorably in maintaining the balance of metabolic homeostasis and immune function by buffering oxidative damage and the induction of inflammatory responses within the body.

[0092] The step of aging the mixture may include aging at 10°C to 15°C for 2 to 3 hours.

[0093] In one embodiment, the low-temperature vacuum extraction step (S40) may include the step of obtaining a first extract by mixing vacuum extraction water with a mixture that has undergone an aging step, and then performing low-temperature vacuum extraction for 6 to 8 hours in a vacuum state at a temperature of 30°C to 60°C. In one embodiment, the vacuum extraction water may be mixed in a ratio of 10 to 15 parts by weight of malic acid, 5 to 7 parts by weight of MCT oil, 8 to 10 parts by weight of rosemary extract, and 5 to 8 parts by weight of gum arabic, with respect to 100 parts by weight of purified water.

[0094] MCT oil, dietary fiber (gum arabic), organic acid (malic acid), and flavorful rosemary extract interact to form a mixed micelle / colloidal dispersion system, thereby significantly increasing the dispersion stability and solubility of fat-soluble and weakly fat-soluble active ingredients in water, and as a result, the bioavailability in the body upon oral intake can be improved.

[0095] In one embodiment, the filtration step (S50) may be a step of filtering the first extract through a filter screen, cooling it, and separating the solidified oil layer to obtain the second extract.

[0096] In one embodiment, the concentration step (S60) may be a step of obtaining a third extract by heating the second extract at a temperature of 50°C to 60°C for 3 to 4 hours.

[0097] In one embodiment, the probiotic addition step (S70) may be a step of adding probiotics to the third extract to obtain black goat extract with excellent immune-boosting function through the promotion of metabolic activity.

[0098] In one embodiment, the step of adding probiotics (S70) may include the step of adding and dispersing probiotics in the third extract. The probiotics may be a live bacterial composition containing lactic acid bacteria or bifidobacteria, and may consist of a mixed strain including, for example, at least one strain of the genus Lactobacillus and / or the genus Bifidobacterium. However, it is not limited thereto, and various strain combinations may be applied considering functionality and stability.

[0099] In one embodiment, probiotics may be added in a ratio of 0.01 to 2 parts by weight per 100 parts by weight of the third extract. For example, probiotics may be added in a ratio of 0.05 to 0.5 parts by weight per 100 parts by weight of the third extract. The above range is defined as the number of viable bacteria (CFU) per serving of the final product being 1 x 10⁻¹⁰ 7 Up to 1X1010 It can be set to a range and can be appropriately adjusted according to the purpose of the product and the survival characteristics of the strain.

[0100] In one embodiment, the step of adding probiotics (S70) may be performed after the third extract has been cooled to 45°C or lower to inhibit thermal damage to the live bacteria, and preferably, may be performed in a temperature range of 20°C to 35°C. In addition, the pH of the third extract may be adjusted to a range of pH 3.8 to 6.5, and preferably to a range of pH 4.2 to 5.8, considering the viability stability of the probiotics. At this time, pH adjustment may be performed using an organic acid (e.g., malic acid) and / or a buffering component, but is not limited thereto.

[0101] In one embodiment, the probiotic may be added in the form of a freeze-dried powder, and in another embodiment, the probiotic may be added in a coated or encapsulated form. For example, the probiotic may be provided in the form of microcapsules by a coating matrix comprising at least one of alginate, pectin, indigestible dextrin, maltodextrin, and gum arabic. Accordingly, the decrease in the number of viable bacteria due to acid, oxygen, and moisture during the manufacturing and storage processes can be inhibited.

[0102] In one embodiment, the probiotic addition step (S70) may include a step of uniformly dispersing the probiotics by stirring for 3 to 20 minutes after adding the probiotics to the third extract. The stirring may be performed under low-shear conditions, for example, at 50 rpm to 300 rpm. This is to prevent damage to the live bacteria caused by excessive shear force. Additionally, if necessary, a step of stabilizing (setting) at a low temperature for 10 to 60 minutes after stirring may be further included.

[0103] In one embodiment, prebiotics may be further included before or after the probiotic addition step (S70). For example, the prebiotics may include at least one of inulin, fructooligosaccharide (FOS), galactooligosaccharide (GOS), and indigestible dextrin, and may be mixed in a ratio of 0.1 to 5 parts by weight per 100 parts by weight of the third extract. When prebiotics are added in this manner, the colonization and proliferation of probiotics in the intestines can be assisted, thereby enhancing the effect of improving the intestinal environment.

[0104] According to the step of adding probiotics (S70) in one embodiment, the black goat extract of the present invention can assist in maintaining the balance of intestinal microorganisms and stabilizing the intestinal mucosal environment, and accordingly, can contribute to maintaining and improving immune function through the intestinal-immune linkage axis. In addition, by combining the absorption and dispersion-assisting additive in step S30 and the structure forming a mixed micelle / colloid dispersion system in step S40, the improvement of the intestinal environment is enhanced while the efficiency of nutrient delivery and utilization in the body is improved, thereby synergistically realizing the effects of improving overall condition and strengthening immune function based on the promotion of metabolic activity.

[0105] Although embodiments of the present invention have been described above with reference to the attached drawings, those skilled in the art will understand that the present invention may be implemented in other specific forms without changing the technical concept or essential features thereof. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive.

Claims

Claim 1 A step of preparing materials; a step of mixing the materials to prepare a mixture; a step of mixing additives into the mixture to prepare a mixture; a step of aging the mixture; A method for producing black goat extract, comprising the step of low-temperature vacuum extraction of the above-mentioned mixture, wherein the material includes black goat carcass meat, and further comprises chicken feet, red ginseng, deer antler, ginseng, Poria cocos, Atractylodes macrocephala, licorice, Angelica gigas, Cnidium officinale, peony, Rehmannia glutinosa, Astragalus membranaceus, cinnamon, Pueraria root, Eucommia ulmoides, Acanthopanax senticosus, Achyranthes root, ginger, jujube, loofah, red ginseng extract, sword bean, balloon flower root, Cuscuta seed, black garlic, lotus root, Phellinus linteus, Chaga mushroom, and Ganoderma lucidum, and further comprising the step of obtaining a first extract by low-temperature vacuum extraction of the above-mentioned mixture, filtering the first extract through a sieve and cooling, and separating the solidified oil layer to obtain a second extract, wherein the ginger is black ginger, and the black ginger is obtained through the steps of forming air dots on the outer surface of the ginger, injecting a first additive into the air dots, coating the surface of the ginger with a second additive, and aging. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 A method for preparing black goat extract according to claim 1, wherein the step of forming the air dots comprises forming a plurality of air dots with a diameter of 0.05 mm to 0.1 mm on the outer surface of ginger, wherein the first additive is mixed in a ratio of 200 to 300 parts by weight of date palm powder, 150 to 200 parts by weight of apple concentrate, and 5 to 15 parts by weight of salt to 100 parts by weight of brown sugar syrup, and the second additive is mixed in a ratio of 30 to 35 parts by weight of pear juice, 3 to 5 parts by weight of lemon juice, and 3 to 5 parts by weight of pepper powder to 100 parts by weight of cinnamon powder. Claim 6 A method for preparing black goat extract according to claim 1, further comprising the step of heating the second extract at a temperature of 50°C to 60°C for 3 to 4 hours to obtain a third extract. Claim 7 A method for producing black goat extract according to claim 1, wherein the step of preparing a mixture by mixing an additive substance into the mixture comprises the step of obtaining a mixture by mixing the additive substance in a ratio of 5 to 8 parts by weight per 100 parts by weight of the mixture. Claim 8 A method for preparing black goat extract according to claim 1, wherein the additives are mixed in a ratio of 20 to 40 parts by weight of sunflower seed powder, 5 to 8 parts by weight of taurine, 20 to 30 parts by weight of Hovenia dulcis extract, 6 to 9 parts by weight of bell pepper powder, 6 to 12 parts by weight of kiwi powder, 6 to 8 parts by weight of avocado oil, and 3 to 4 parts by weight of rosemary extract, based on 100 parts by weight of black peppercorn powder. Claim 9 A method for preparing black goat extract according to claim 6, further comprising the step of adding probiotics to the third extract. Claim 10 Black goat extract produced by the manufacturing method of claim 1.

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