Health functional food having improved in vivo absorption rate by means of seaweed calcium and liposomal vitamin d3

Abstract

The present invention relates to a health functional food having excellent functions of improving in vivo calcium absorption rate and improving vascular health. The health functional food comprises seaweed powder, milk calcium, magnesium oxide, microcrystalline cellulose, hydroxypropylmethylcellulose, vitamin D, organic maltodextrin, cross-linked sodium carboxymethylcellulose, magnesium stearate, and glycerin fatty acid esters.

Description

Health functional food with improved absorption rate through seaweed calcium and liposomal vitamin D3

[0001] The contents disclosed in this specification relate to health functional foods, and more specifically, to health functional foods with improved bioavailability.

[0002] Unless otherwise indicated in this specification, the contents described in this identification item are not prior art for the claims of this application, and are not recognized as prior art simply because they are described in this identification item.

[0003] Generally, a health functional food refers to a food manufactured or processed using raw materials or ingredients that have functional properties beneficial to the human body, and which has been recognized for its functionality and safety by the Ministry of Food and Drug Safety.

[0004] Here, functionality refers to obtaining beneficial effects for health purposes, such as regulating nutrients or physiological actions regarding the structure and function of the human body, and functional raw materials refer to substances with functionality used in the manufacture of health functional foods, including raw materials processed as they are, as well as extracts, purified products, synthetic compounds, and complexes derived from processed materials.

[0005] Domestic consumers purchasing health functional foods do so for the purposes of boosting immunity, improving health, and recovering from fatigue, and the domestic health functional food market is showing an average annual growth rate of about 13%.

[0006] Recently, there has been an increasing demand for "CalMaDi" health supplements containing calcium, magnesium, and vitamin D, which improve the absorption rate of calcium, which has a low absorption rate in the body, and improve bone, tooth, nerve, and muscle health in middle-aged men and women.

[0007] Because the body's absorption rate of calcium is low, consuming vitamin D together with calcium improves the body's absorption rate of calcium, magnesium helps maintain bone strength together with calcium, and vitamin D helps with the body's absorption of calcium and bone formation.

[0008] As the demand for "CalMaDi" health functional foods increases and various types of health functional foods are launched, competition is becoming fierce, and technology development is underway to enhance the competitiveness of "CalMaDi" health functional foods by improving the absorption rate of calcium, magnesium, and vitamins and the quality of raw materials.

[0009] In addition, since the age group that consumes calcium, magnesium, and vitamins together is mainly middle-aged men and women in their 30s and 40s or older, there is a need to develop health functional foods that can provide benefits to middle-aged people in addition to the health functions of calcium, magnesium, and vitamins.

[0010] In this regard, Korean Registered Patent Publication No. 10-2678008 discloses a composition of a health supplement for promoting digestion containing mushroom mycelium, and Korean Published Patent Publication No. 10-2472381 discloses a health functional food that helps with joint health and a method for manufacturing the same.

[0011] However, existing health functional foods containing calcium, magnesium, and vitamins use calcium, magnesium, and vitamins extracted from various raw materials, but they do not disclose technology that maximizes other effects in addition to the calcium absorption efficacy.

[0012] The purpose is to provide a health functional food with excellent functions for improving calcium absorption rate in the body and improving vascular health.

[0013] Furthermore, it is evident that the technical challenges are not limited to those described above, and that other technical challenges may be derived from the following description.

[0014] According to one embodiment of the disclosed content, the health functional food comprises seaweed powder, milk calcium, magnesium oxide, microcrystalline cellulose, hydroxypropylmethylcellulose, vitamin D, organic maltodextrin, cross-linked carboxymethylcellulose sodium, magnesium stearate, and glycerin fatty acid ester.

[0015] In addition, the above health functional food may comprise 46 to 52 parts by weight of seaweed powder, 4 to 7 parts by weight of milk calcium, 13 to 16 parts by weight of magnesium oxide, 11 to 14 parts by weight of microcrystalline cellulose, 1 to 3 parts by weight of hydroxypropylmethylcellulose, 4 to 7 parts by weight of liposomal vitamin D3, 4 to 7 parts by weight of organic maltodextrin, 0.1 to 2 parts by weight of cross-linked sodium carboxymethylcellulose, 1 to 3 parts by weight of magnesium stearate, and 0.01 to 0.1 parts by weight of glycerin fatty acid ester.

[0016] In addition, the above health functional food may further include 0.1 to 4 parts by weight of bamboo extract powder.

[0017] In addition, the above seaweed powder may include a first seaweed powder and a second seaweed powder having relatively larger particles than the first seaweed powder.

[0018] In addition, the microcrystalline cellulose may include a first microcrystalline cellulose and a second microcrystalline cellulose having a relatively smaller particle size and higher density than the first microcrystalline cellulose.

[0019] In addition, the liposomal vitamin D3 may be vitamin D3 to which liposomal formulation technology has been applied.

[0020] In addition, the above health functional food may include 39.375 parts by weight of first seaweed powder, 5.3 parts by weight of milk calcium, 14.351 parts by weight of magnesium oxide, 12.424 parts by weight of microcrystalline cellulose, 2.5 parts by weight of hydroxypropylmethylcellulose, 9.8 parts by weight of second seaweed powder, 5.2 parts by weight of liposomal vitamin D3, 5 parts by weight of organic maltodextrin, 3 parts by weight of bamboo extract powder, 1 part by weight of cross-linked sodium carboxymethylcellulose, 2 parts by weight of magnesium stearate, and 0.05 parts by weight of glycerin fatty acid ester.

[0021] According to one embodiment disclosed in this specification, the health functional food has the advantage of being particularly effective for middle-aged men and women by improving the body's absorption rate of calcium and improving vascular health through seaweed calcium, milk calcium, magnesium oxide, liposomal vitamin D3, organic maltodextrin, and bamboo extract powder.

[0022] In addition, since the health functional food uses liposomal vitamin D3 with liposomal formulation technology, the body's absorption rate of vitamin D3 is improved. This improved absorption rate of vitamin D3 has the advantage of increasing the body's absorption rate and reuse of calcium consumed together with it.

[0023] In addition, the health functional food contains milk calcium and bamboo extract powder, which has the advantage of significantly improving the taste, aroma, color, texture, and palatability perceived by users.

[0024] Furthermore, since the effects of the present invention described above are naturally exerted by the composition of the described content regardless of whether the inventor is aware of them, the aforementioned effects are merely a few effects based on the described content and should not be recognized as having described all effects that the inventor has grasped or that actually exist. In addition, the effects of the present invention must be further understood through the overall description of the specification, and even if not explicitly stated in a sentence, if a person with ordinary knowledge in the technical field to which the described content belongs can recognize that such an effect exists through this specification, it should be considered as an effect described in this specification.

[0025] Figure 1 shows the ingredients included in a health functional food according to one embodiment of the present invention.

[0026] Hereinafter, the composition, operation, and effects of a health functional food according to a preferred embodiment will be examined with reference to the attached drawings. For reference, in the drawings below, each component is omitted or schematically depicted for convenience and clarity, and the size of each component does not reflect its actual size. Additionally, throughout the specification, the same reference numerals refer to the same components, and reference numerals for the same components in individual drawings will be omitted.

[0027] A health functional food (100) according to one embodiment of the present invention comprises a first marine algae powder, milk calcium, magnesium oxide, microcrystalline cellulose (MCC), hydroxypropylmethyl cellulose, a second marine algae powder, liposome vitamin D3, organic maltodextrine, bamboo extract powder, cross-linked sodium carboxymethyl cellulose, magnesium stearate, and glycerin fatty acid ester.

[0028]

[0029] Raw Material Minimum Weight Part Maximum Weight Part Weight Part 1 Seaweed Powder 384 139.375 Milk Calcium 475.3 Magnesium Oxide 1316 14.351 Microcrystalline Cellulose 1114 12.424 Hydroxypropylmethylcellulose 132.5 2 Seaweed Powder 8119.8 Liposomal Vitamin D 3475.2 Organic Maltodextrin 475 Bamboo Extract Powder 0.143 Sodium Carboxymethylcellulose 0.121 Magnesium Stearate 132 Glycerin Fatty Acid Ester 0.01 0.1 0.05 Total 84.21 15.1100

[0030]

[0031] Specifically, referring to Table 1 attached above, the health functional food (100) comprises 39.375 parts by weight of first seaweed powder, 5.3 parts by weight of milk calcium, 14.351 parts by weight of magnesium oxide, 12.424 parts by weight of microcrystalline cellulose, 2.5 parts by weight of hydroxypropylmethylcellulose, 9.8 parts by weight of second seaweed powder, 5.2 parts by weight of liposomal vitamin D3, 5 parts by weight of organic maltodextrin, 3 parts by weight of bamboo extract powder, 1 part by weight of cross-linked sodium carboxymethylcellulose, 2 parts by weight of magnesium stearate, and 0.05 parts by weight of glycerin fatty acid ester.

[0032] The health functional food (100) contains seaweed powder made from non-calcined seaweed extract calcium extracted from seaweed through low-temperature heating and washing, and contains abundant minerals in addition to calcium, and has a honeycomb-shaped porous structure, which improves the absorption rate in the body.

[0033] In addition, the health functional food (100) has the advantage of continuously producing a medicinal effect in the body for a predetermined period of time because it contains multiple microcrystalline celluloses of different particle sizes.

[0034] In addition, the health functional food (100) contains calcium-containing seaweed powder, magnesium oxide, and liposomal vitamin D3, which is effective for bone formation and health, and has the advantage of improving calcium absorption by creating a synergistic effect when absorbed into the body.

[0035] In addition, the health functional food (100) contains liposomal vitamin D3 manufactured using liposomal formulation technology, and the liposomal vitamin D3 has the advantage of being effectively absorbed into the body through the process of fusion of liposomes and cell membranes in the body.

[0036]

[0037] Minimum Weight Part of Raw Material Maximum Weight Part of Weight Seaweed Powder (1st Seaweed Powder or 2nd Seaweed Powder) 465 249.175 Milk Calcium 475.3 Magnesium Oxide 131 614.351 Microcrystalline Cellulose (1st Microcrystalline Cellulose or 2nd Microcrystalline Cellulose) 111 412.424 Hydroxypropylmethylcellulose 132.5 Liposomal Vitamin D 3475.2 Organic Maltodextrin 475 Bamboo Extract Powder 0.143 Sodium Cross-linked Carboxymethylcellulose 0.121 Magnesium Stearate 132 Glycerin Fatty Acid Ester 0.01 0.10.05 Total 83.41 115.1100

[0038]

[0039] Meanwhile, referring to Table 2 attached above, the health functional food (100) may include a single first seaweed powder instead of the first and second seaweed powders, and the health functional food may include a single second seaweed powder instead of the first and second seaweed powders.

[0040] Additionally, the microcrystalline cellulose may be used as either a first microcrystalline cellulose or a second microcrystalline cellulose, with different particle sizes and compressibility depending on the person consuming the health functional food (100) or the size of the health functional food (100).

[0041] Accordingly, the health functional food (100) may comprise 46 to 52 parts by weight of seaweed powder (first seaweed powder or second seaweed powder), 4 to 7 parts by weight of milk calcium, 13 to 16 parts by weight of magnesium oxide, 11 to 14 parts by weight of microcrystalline cellulose (first microcrystalline cellulose or second microcrystalline cellulose), 1 to 3 parts by weight of hydroxypropylmethylcellulose, 4 to 7 parts by weight of liposomal vitamin D3, 4 to 7 parts by weight of organic maltodextrin, 0.1 to 4 parts by weight of bamboo extract powder, 0.1 to 2 parts by weight of cross-linked carboxymethylcellulose sodium, 1 to 3 parts by weight of magnesium stearate, and 0.01 to 0.1 parts by weight of glycerin fatty acid ester.

[0042] Additionally, alcohol or purified water may be additionally included in the health functional food (100), and in some cases, alcohol and purified water may be additionally included together in the health functional food (100).

[0043] Additionally, the health functional food (100) may include a vitamin mixture containing liposomal vitamin D3, maltodextrin, gum arabic, glycerin, sunflower lecithin, and vitamin E, with liposomal formulation technology applied instead of liposomal vitamin D3.

[0044] Specifically, the first seaweed powder is manufactured from Lithothamnion, and it is preferable to use Aquamin F, which is a raw material for a health functional food (100) for calcium supplements.

[0045] The first seaweed powder is in the form of powder and contains various types of minerals and at least 32 parts by weight of seaweed calcium per 100 parts by weight of the first seaweed powder, and is a product that has obtained Kosher Certified, Halal Certified, GRAS (Generally Recognized As Safe), FDA (The United States Food and Drug Administration) certification (GRN 000028), EU Health Certified, Allergen Free certification, and GMO Free certification.

[0046] The above-mentioned first seaweed powder contains non-calcined seaweed calcium that does not destroy the original mineral structure contained in seaweed, and physically has a honeycomb-shaped porous structure which results in a high absorption rate in the body; chemically, it has the advantage of a high absorption rate of calcium in the body due to the high rate of disintegration and solubility of seaweed calcium and a high degree of ionization.

[0047] The seaweed calcium contained in the first seaweed powder has the advantage of improving bone and tooth formation, maintaining nerve and muscle function, and normal blood clotting when absorbed into the body, as well as reducing the risk of osteoporosis.

[0048] Since the first seaweed powder is extracted through a low-temperature heating and washing process of seaweed, the seaweed calcium is non-calcined calcium rather than calcined calcium, contains various minerals, and has a honeycomb-shaped porous structure, which increases the absorption rate in the body.

[0049] In order to maximize the absorption rate of calcium in the body through seaweed calcium, it is preferable that the health functional food (100) includes a first seaweed powder corresponding to 39.375 parts by weight of 100 parts by weight of the health functional food (100).

[0050] Calcium contained in seaweed calcium is a soft, silvery-gray alkaline earth metal element, the fifth most abundant element by mass in the Earth's crust, and calcium ions are the fifth most present ions in seawater.

[0051] Calcium ions contained in seaweed calcium act as important neurotransmitters within cells and are one of the secondary messengers. Since intracellular signal transduction processes occur through changes in calcium concentration, they are essential to the human body.

[0052] The calcium contained in seaweed calcium has the advantage of helping to stop bleeding in wounds, aiding in the digestion of ingested food, improving immunity against diseases, enhancing memory and concentration, and promoting a calm state of mind.

[0053] When the calcium contained in seaweed is absorbed into the body and present in the blood, it is used to maintain vital functions such as heartbeats, the contraction and relaxation of blood vessels, and the transmission of nerve impulses, and has the advantage of improving vascular health.

[0054] Milk calcium is a calcium with a high absorption rate extracted from milk, and is in the form of a milky white powder. It can be consumed by anyone regardless of whether they have lactose-digesting enzymes in their body, and has the advantage of reducing the manufacturing cost of health functional foods (100).

[0055] Milk calcium has the function of supplementing calcium that is insufficient even with seaweed calcium, and when the health functional food (100) is manufactured in the form of a pill or capsule, it has the function of improving the taste, scent and appearance color of the health functional food (100).

[0056] Magnesium oxide is a white, hygroscopic solid mineral, and when absorbed into the body, it maintains bone strength, facilitates energy utilization in the human body, maintains nerve and muscle functions, stabilizes cell membranes, regulates hormones, relieves muscle pain and cramps, and regulates calcium and sodium.

[0057] In order to maximize the efficacy of magnesium through the absorption of magnesium oxide into the body, it is preferable that the health functional food (100) contains 14.351 parts by weight of magnesium oxide in 100 parts by weight of the health functional food (100).

[0058] Specifically, magnesium oxide has the advantage of stabilizing nerves and relaxing muscle tension by reducing the secretion of the neurotransmitter acetylcholine and promoting its breakdown when absorbed into the body.

[0059] In addition, magnesium oxide has the function of relaxing muscles and stabilizing nerves when absorbed into the body, while calcium has the opposite effect of contracting muscles and exciting nerves. Therefore, consuming magnesium and calcium together has the advantage of preventing muscle spasms and, furthermore, preventing arrhythmia, angina pectoris, or myocardial infarction caused by the contraction of heart muscle.

[0060] In addition, when magnesium oxide is absorbed into the body, it acts as a cofactor for more than 300 enzymatic reactions occurring in the body and plays an important role in the energy production process by participating in carbohydrate metabolism.

[0061] In addition, magnesium oxide has the advantage of preventing cardiovascular disease and influencing lipid metabolism to lower total cholesterol, triglycerides, and LDL (Low Density Lipoprotein) cholesterol in the blood and raise HDL (High Density Lipoprotein) cholesterol.

[0062] In addition, when magnesium oxide is absorbed into the body, it is used as one of the minerals that make up bones along with calcium, and it also affects the activity of bone-forming cells, so it has the advantage of improving bone density health.

[0063] In addition, since magnesium oxide plays an important role in glucose metabolism when absorbed into the body, it improves insulin resistance, thereby reducing the risk of diabetes and offering the advantage of significantly lowering the risk rate of diabetes.

[0064] Microcrystalline cellulose is a binder included in a health functional food (100) to manufacture a plurality of compositions into a pill form, and has the advantage of being non-toxic and stable under high pressure, so it can be molded into a pill.

[0065] Microcrystalline cellulose is an odorless, fine white powder made from cellulose, a natural polymer extracted from wood pulp or cotton, and has excellent lubricating properties, making it useful as a binder for a pill-shaped health functional food (100).

[0066] In addition, microcrystalline cellulose is included in the health functional food (100) and has the advantage of maintaining the quality of the health functional food (100) beyond the function of a binder and extending the shelf life of the health functional food (100).

[0067] Microcrystalline cellulose is included in an amount of 11 to 14 parts by weight in the health functional food (100), and it is preferable that 12.424 parts by weight of microcrystalline cellulose be included in the health functional food (100) to improve the quality and shelf life of the health functional food (100).

[0068] Microcrystalline cellulose may include first and second microcrystalline cellulose, and it is preferable to use an MCC (Microcrystalline Cellulose) 102 product manufactured such that the first microcrystalline cellulose has a relatively larger particle size than the second microcrystalline cellulose and has relatively lower compressibility than the second microcrystalline cellulose.

[0069] It is preferable to use an MCC (Microcrystalline Cellulose) 101 product for the second microcrystalline cellulose, which is manufactured to have a relatively smaller particle size than the first microcrystalline cellulose and a relatively greater compressibility than the first microcrystalline cellulose.

[0070] The second microcrystalline cellulose is a binder included in the health functional food (100) to manufacture a plurality of compositions into a pill form, and has the advantage of being non-toxic and stable under high pressure, thus having high molding into a pill.

[0071] The second microcrystalline cellulose is an odorless, fine white powder made from cellulose, a natural polymer extracted from wood pulp or cotton, and has excellent lubricating properties, making it useful as a binder for tablet-shaped health functional foods (100).

[0072] In addition, since the first and second microcrystalline cellulose particles have different sizes, when the health functional food (100) is compressed into a tablet form, there is an advantage in that the compressibility and moldability are improved.

[0073] Hydroxypropylmethylcellulose, also known as hypromellose, is a cellulose derivative having a methoxy group (-OCH3), a hydroxypropoxy group (-OCH2CH(CH3)OH), or hydrogen as a substituent in cellulose.

[0074] Hydroxypropylmethylcellulose is a yellowish-white fibrous powder or granule that is odorless and is used as an emulsifier, stabilizer, excipient, or thickener in health functional foods (100).

[0075] Hydroxypropylmethylcellulose is used not only as a semi-synthetic agent in health functional foods (100) but also as a prebiotic composition that can effectively improve the total number of intestinal microorganisms.

[0076] The second seaweed powder is manufactured from Lithothamnion, which is one of the seaweeds, and it is preferable to use Aquamin TG, which is a raw material for a health functional food (100) for calcium supplements and has relatively larger particles than Aquamin F.

[0077] The second seaweed powder is in powder form and contains various types of minerals and at least 30 parts by weight of seaweed calcium per 100 parts by weight of the second seaweed powder, and is a product that has obtained Kosher Certified, Halal Certified, GRAS (Generally Recognized As Safe), FDA (The United States Food and Drug Administration) certification (GRN 000028), EU Health Certified, Allergen Free certification, and GMO Free certification.

[0078] The second seaweed powder contains non-calcined seaweed calcium that does not destroy the original mineral structure contained in seaweed. Physically, it has a honeycomb-shaped porous structure that results in a high absorption rate in the body, and chemically, it has the advantage of a high calcium absorption rate due to the high rate of disintegration and solubility of seaweed calcium in the body and a high degree of ionization.

[0079] The second seaweed powder contains a small amount of non-GMO (Genetically Modified Organisms) corn starch that functions as a binder or excipient, and the seaweed serving as the raw material for the second seaweed powder is harvested from the seabed of the North Atlantic.

[0080] The seaweed calcium contained in the second seaweed powder has the advantage of improving bone and tooth formation, maintaining nerve and muscle function, and normal blood clotting when absorbed into the body, as well as reducing the risk of osteoporosis.

[0081] The second seaweed powder has a relatively larger particle size than the first seaweed powder, and has a relatively higher flowability than the first seaweed powder, allowing it to move smoothly along the process during the manufacturing process of the health functional food (100), which has the advantage of increasing the production efficiency of the health functional food (100).

[0082] Since the mixing of the first and second seaweed powders improves the tabletability suitable for manufacturing the health functional food (100) into pills and increases the amount of calcium, there is an advantage in that the tabletability and health function improvement effect of the health functional food (100) are enhanced through the first and second seaweed powders.

[0083] In order to maximize the absorption rate of calcium in the body through seaweed calcium and to improve the tabletability of the first and second seaweed powders, it is preferable that the health functional food (100) includes a second seaweed powder corresponding to 9.8 parts by weight of 100 parts by weight of the health functional food (100).

[0084] Here, tabletability refers to a property suitable for a tableting process in which raw materials included in a health functional food (100) are compressed to form a consistent shape in the form of a pill, and the fact that the first and second seaweed powders have high tabletability indicates that it is easy to manufacture the first and second seaweed powders into a pill shape by compressing them.

[0085] Calcium contained in seaweed calcium is a soft, silvery-gray alkaline earth metal element, the fifth most abundant element by mass in the Earth's crust, and calcium ions are the fifth most present ions in seawater.

[0086] Calcium ions contained in seaweed calcium act as important neurotransmitters within cells and are one of the secondary messengers. Since intracellular signal transduction processes occur through changes in calcium concentration, they are essential to the human body.

[0087] The calcium contained in seaweed calcium has the advantage of helping to stop bleeding in wounds, aiding in the digestion of ingested food, improving immunity against diseases, enhancing memory and concentration, and promoting a calm state of mind.

[0088] When the calcium contained in seaweed is absorbed into the body and present in the blood, it is used to maintain vital functions such as heartbeats, the contraction and relaxation of blood vessels, and the transmission of nerve impulses, and has the advantage of improving vascular health.

[0089] Vitamin D3 is also known as Cholecalciferol and is a type of fat-soluble vitamin involved in regulating calcium metabolism in the body; in addition to Vitamin D3, there are Vitamins D1, D2, D4, and D5.

[0090] Along with Vitamin D2, Vitamin D3 is utilized relatively more by the human body than other Vitamins D1, D4, and D5, and because it is an essential component for the metabolism of ingested calcium, consuming it together with calcium improves the body's absorption rate of calcium.

[0091] Since vitamin D3 induces calcium leaching from bones when absorbed into the body, it is desirable to consume liposomal vitamin D3 and calcium together; furthermore, consuming liposomal vitamin D3, the first seaweed powder, and the second seaweed powder together has the advantage of increasing the body's absorption rate of calcium.

[0092] Since modern people have limited outdoor activity and frequently use sunscreen for skin protection, they are deficient in Vitamin D3; therefore, it is advisable to consume liposomal Vitamin D3 along with calcium.

[0093] Liposomal Vitamin D3 is a vitamin utilizing liposomal formulation technology. It features a structure in which a phospholipid bilayer composed of lipophilic and hydrophilic phospholipids surrounds Vitamin D3 in a capsule form, offering the advantage of enabling effective absorption of Vitamin D3 into the cell through this phospholipid bilayer.

[0094] In particular, it has been revealed through various studies that low blood vitamin D3 levels are associated with a high incidence of cardiovascular disease, and since consuming vitamin D3 suppresses inflammatory responses in the body and inhibits the formation and calcification of blood clots, thereby improving myocardial contractility, vitamin D3 is excellent for cardiovascular protection.

[0095] Specifically, inflammatory responses in the body are associated with cardiovascular diseases such as endothelial dysfunction and vascular calcification; Vitamin D3 acts on immune cells to generate antimicrobial substances and regulates T cells to suppress inflammatory responses, while YKL-40, a glycoprotein secreted by endothelial cells and various inflammatory cells, affects the decline in endothelial function and atherosclerosis.

[0096] A recent study identified an association between vitamin D and YLK-40, and mice fed a diet containing cholesterol and vitamin D had relatively higher blood YKL-40 levels compared to mice that did not consume cholesterol.

[0097] In addition, blood YLK-40 levels in mice fed a diet rich in cholesterol and depleted of vitamin D were relatively higher than blood YLK-40 levels in mice fed a diet containing cholesterol and vitamin D.

[0098] Therefore, vitamin D reduces blood YLK-40 levels to suppress chronic inflammation, and since the reduced blood YLK-40 levels suppress the worsening of cardiovascular disease, the intake of vitamin D has the advantage of improving vascular health.

[0099] The health functional food (100) contains 4 to 7 parts by weight of liposomal vitamin D3, and it is preferable that the health functional food (100) contains 5.2 parts by weight of liposomal vitamin D3 to maximize the improvement of calcium absorption rate in the body, cardiovascular protection, and improvement of vascular health.

[0100] Organic maltodextrin is a polysaccharide that is easily digested and rapidly absorbed into the body as much as glucose, and is used as a thickener or filler in health functional foods (100), thereby increasing the shelf life of health functional foods (100).

[0101] Organic maltodextrin is a carbohydrate produced by the incomplete hydrolysis of starch, and among the dextrins of various degrees of polymerization produced during the hydrolysis of starch, it is a dextrin that is about to be hydrolyzed into maltose or glucose, which are the final hydrolysis products.

[0102] Organic maltodextrin has the advantage of increasing the body's absorption rate of seaweed calcium and liposomal vitamin D3 because, when absorbed into the body, it has a preventive effect against colon cancer and has a positive effect on overall digestion.

[0103] The health functional food (100) may contain organic maltodextrin and indigestible maltodextrin, and when the health functional food (100) is consumed, the time for indigestible maltodextrin to be digested in the small intestine is prolonged, so blood sugar rises slowly, and there is an effect of suppressing blood sugar after meals, suppressing cholesterol synthesis, and reducing body fat accumulation, which helps with vascular health.

[0104] Specifically, digestion-resistant maltodextrin refers to maltodextrin that is resistant to digestion and absorption in the body. Digestion-resistant maltodextrin that is not completely digested in the small intestine moves to the large intestine, where about 50% is fermented and becomes food for beneficial intestinal bacteria, helping to increase the growth of lactic acid bacteria and improve the intestinal environment.

[0105] In addition, multiple studies have confirmed that indigestible maltodextrin is slowly digested and absorbed in the body, lowers fasting blood sugar, and suppresses a rapid rise in blood sugar after meals, offering the advantage of preventing diabetes.

[0106] In addition, indigestible maltodextrin has the property of being digested slowly, so the rate at which sugar is absorbed into the bloodstream is slow, preventing a rapid spike in insulin, and as the accumulation of triglycerides in the blood decreases due to the reduction in insulin, it has the advantage of preventing vascular disease, arteriosclerosis, hypertension, myocardial infarction, and stroke.

[0107] The health functional food (100) contains 4 to 7 parts by weight of organic maltodextrin, and it is preferable to include 5 parts by weight of organic maltodextrin to maximize the effects of preventing vascular health, colon cancer, intestinal health, and diabetes.

[0108] The health functional food (100) may contain only 5 parts by weight of indigestible maltodextrin instead of organic maltodextrin, or may contain 2.5 parts by weight of organic maltodextrin and 2.5 parts by weight of indigestible maltodextrin.

[0109] Bamboo extract powder is a composition prepared in powder form from extracts obtained from bamboo leaves and stems. It contains flavonoids, polyphenols, and various vitamins, and when consumed, it provides anti-inflammatory and antioxidant functions and helps with skin health.

[0110] In addition, when consumed, bamboo extract powder has the advantage of being effective for cardiovascular health, digestive health, and weight loss due to its low fat content, improving bone and joint health, and promoting the growth of healthy hair and nails.

[0111] In addition, when using bamboo extract powder containing bamboo leaves, flavones, flavonoids, lactones, polyoses, phenolic acids, amino acids, and mineral components are included in the bamboo extract powder, and in particular, consuming the bamboo extract powder protects the liver and blood vessels, improves the quality of sleep, and contains antioxidant components that exhibit anticancer and anti-aging effects.

[0112] In addition, the vitamin E, polyphenol compounds, and flavonoids contained in the bamboo extract powder have strong natural antibacterial and antioxidant effects, which have the advantage of functioning as natural preservatives for health functional foods (100).

[0113] In addition, the bamboo extract powder has the advantage of preventing static electricity generation and powder aggregation that may occur during the manufacturing process of the health functional food (100), and improving flowability, thereby eliminating the need to use silicon dioxide, a synthetic raw material.

[0114] In order to maximize the benefits of the bamboo extract powder, such as vascular health, it is preferable that the health functional food (100) contains 3 parts by weight of bamboo extract powder in 100 parts by weight of the health functional food (100).

[0115] In addition, the bamboo extract powder included in the health functional food (100) generates a refreshing and sweet scent unique to bamboo in the health functional food (100), improves the taste, scent, and preference of the health functional food (100) as perceived by the user consuming the health functional food (100), and the high flowability of the bamboo extract powder improves the texture and production efficiency of the health functional food (100).

[0116] Meanwhile, a first bamboo extract extracted by a different method than the bamboo extract powder can be added to the health functional food (100), and in order to remove the toxicity of the bamboo leaf powder included in the first bamboo extract, the first bamboo extract preparation step comprises: a step of first immersing washed bamboo leaves in water mixed with citric acid and salt for 10 to 20 hours, first drying the bamboo leaves immersed in the first step, spraying soju, and second drying until the moisture content becomes 5%; a step of crushing the dried bamboo leaves; a centrifugal heat firing step in which the crushed bamboo leaves are placed in a centrifugal heat firing machine, soju is sprayed evenly, and after low-speed rotation in a low-temperature state, when the scent of the bamboo leaves begins to vaporize, the heat firing machine is sealed and rotated at high speed in a high-temperature state; and after the bamboo leaves that have undergone the heat firing step are placed in water mixed with soju, citric acid, salt, and white balsamic vinegar, cellulase, lipase, vitamin, calcium, and magnesium are added and mixed for 10 to 20 hours It may include a step of enzymatic decomposition by secondary immersion and a step of extracting active ingredients by supercritical extraction by solubility separation.

[0117] Specifically, the first step of preparing the bamboo extract involves washing the collected bamboo leaves (2 kg) with distilled water, followed by a first pretreatment (immersion, drying, crushing, and centrifugal calcination), a second enzymatic hydrolysis extraction, and a third separation of indicator substances to prepare a composition having natural antibacterial and antioxidant efficacy using bamboo leaf extract.

[0118] The first step of the first bamboo extract manufacturing process is to put bamboo leaves into a washing machine (An Automatic Air Washer, Rice Korea Co., Ltd.) and wash them, then add 20g of citric acid and 10g of salt to the distilled water of the washed bamboo leaves and operate an air blower to immerse them for 15 hours to remove foreign substances.

[0119] Since the automatic air washer is capable of washing even cabbage, damage to the bamboo leaves is prevented during the washing process, allowing for the extraction of bamboo extract powder using leaves that remain intact.

[0120] The second step of the first bamboo extract preparation step is to place the bamboo in a low-temperature vacuum dryer for 3 hours for first drying, then spray 50g of soju evenly onto the bamboo leaves, and then set the drying temperature to 23℃ and dry it again for 5 hours.

[0121] Take out the dried bamboo leaves and use a shredder to shred the bamboo leaves into multiple pieces. Then, feed the shredded bamboo leaves into a centrifugal heat burner (Taehwa Automation Industry Co., Ltd., THDR-18), spray 50g of soju evenly onto the bamboo leaves, and rotate the centrifugal heat burner at a speed of 60 rpm for 9 minutes until the internal temperature reaches 68℃.

[0122] After rotating the crushed bamboo leaves for 8 minutes, when the bamboo scent begins to vaporize, close the lid of the centrifugal heat burner to seal the centrifugal heat burner, set the internal temperature to 90°C, and rotate the bamboo leaves at a high speed of 180 to 200 rpm for 7 minutes.

[0123] The high-speed rotated bamboo leaves are discharged into the outer container of a centrifugal heat burner and mixed with 10 kg of water, 200 g of soju, 100 g of citric acid, 50 g of salt, and 70 g of white balsamic vinegar, and a mixture is prepared by adding 20 g of cellulase, a fiber-degrading enzyme, 20 g of lipase, a fat-degrading enzyme, 20 g of vitamin, and 9 g of calcium and 10 g of magnesium to activate enzyme activity.

[0124] When the outer container is heated to a temperature of 32 degrees and sufficient oxygen is supplied to the inside of the outer container with an air blower, and then fluidized and immersed for 18 hours, 12 to 15 kg of enzymatically hydrolyzed bamboo leaf extract is extracted.

[0125] When enzymatically hydrolyzed bamboo leaf extract is first separated by molecular weight size through ultrafiltration, and antibacterial and antioxidant indicator substances are separated by supercritical extraction through solubility separation, 3 to 5 kg of antibacterial and antioxidant bamboo leaf extract is extracted.

[0126] When the antibacterial and antioxidant bamboo leaf extract is extracted, it can be dried and used as the first bamboo extract. When included in a health functional food (100) together with bamboo extract powder, there is an advantage of adding antibacterial and antioxidant efficacy to the health functional food (100).

[0127] Meanwhile, the second bamboo extract can be prepared by washing domestic bamboo such as Sasa borealis, Sasa borealis, Sasa borealis, Sasa borealis var. poukhanense, Sasa borealis var. jejuensis, Sasa borealis var. spontanea, Sasa borealis var. poukhanense and Sasa borealis var. poukhanense and drying them naturally for several days.

[0128] When the above domestic bamboo is dried, the leaves and stems of the bamboo, cut into multiple small pieces, are mixed with 70% ethanol, and the extract is extracted by repeating the process three times for 6 hours at 50°C, and then vacuum filtration is performed using filter paper to obtain a liquid extract.

[0129] A dichloromethane fraction is obtained by suspending 100g of the above liquid extract in 1L of water, adding 1L of dichloromethane to dissolve it, and then separating only the components dissolved in the dichloromethane layer in a separatory funnel and vacuum drying, repeating this process three times.

[0130] 1 L of ethyl acetate is added to the remaining aqueous layer of the separating funnel to separate only the components soluble in the ethyl acetate layer and vacuum-dry them. This process is repeated three times to obtain the ethyl acetate fraction, and finally, the remaining aqueous layer of the separating funnel is concentrated under reduced pressure to obtain the aqueous fraction.

[0131] Then, 5g of the above ethyl acetate fraction is separated into 7 lower fractions using a dichloromethane:acetone mixed solvent (100:0 --> 1:1) as the elution solvent, and the 4th fraction among these fractions is recrystallized with methanol to obtain 26mg of yellow crystals.

[0132] When the yellow crystalline compound obtained here is developed using a dichloromethane:methanol mixed solvent (20:1), the Rf value is 0.4, it is yellow in anisaldehyde-sulfuric acid (Anisaldehyde-H2SO4), and shows a dark brown color at a UV wavelength of 365 nm.

[0133] A method for extracting a second bamboo extract containing tricin from bamboo as described above is disclosed in Korean Registered Patent No. 10-0465113, and the second bamboo extract can be prepared by drying the bamboo extract containing tricin.

[0134] The second bamboo extract, which can be additionally included in the health functional food (100) along with the bamboo extract powder and the first bamboo extract, has the advantage of significantly improving blood vessel protection and blood circulation and preventing inflammatory diseases when consumed in the body.

[0135] In addition, the health functional food may include a third bamboo extract instead of bamboo extract powder, and the third bamboo extract is manufactured through a crushing step in which bamboo stems are crushed with a grinder, an extraction step in which bamboo sawdust stored at 1 to 6°C is mixed with water and then extracted with a first extract for 2 to 4 hours while heated to 95°C, and a concentration step in which the first extract is placed in a vacuum concentrator and concentrated to 1°Brix at 80°C.

[0136] Sodium cross-linked carboxymethylcellulose is a thickening stabilizer and is included in a health functional food (100) in an amount of 0.1 to 2 parts by weight, and in order to improve the effect of the health functional food (100), it is preferable to include 1 part by weight in the health functional food (100).

[0137] Magnesium stearate is a food additive in the form of a white powder, and is used as a drying agent and stabilizer in the process of manufacturing a health functional food (100), and is used as a material that facilitates the manufacturing process of the health functional food (100).

[0138] In order to maximize the function of magnesium stearate during the manufacturing process of the health functional food (100), it is preferable that the health functional food (100) contains 2 parts by weight of magnesium stearate in 100 parts by weight of the health functional food (100).

[0139] Glycerin fatty acid esters are compositions in which fatty acids are ester-bonded to glycerin, and together with lecithin, they have long been used for a wide range of purposes and are mainly used as food emulsifiers.

[0140] Glycerin fatty acid ester is a lipophilic surfactant that is difficult to dissolve in water, and is included in a health functional food (100) in an amount of 0.01 to 0.1 parts by weight, and specifically, it is preferable that 0.05 parts by weight of glycerin fatty acid ester be included in the health functional food (100).

[0141]

[0142] [Example 1]

[0143]

[0144] Raw Material Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 1. Seaweed Powder 39.375 40.385 41.14 44 42.25 Milk Calcium 5.35 5.436 1.045 1.07 Magnesium Oxide 14.35 114.719 14.996 15.4 Microcrystalline Cellulose 12.42 412.743 12.982 13.33 Hydroxypropylmethylcellulose 2.52.56 42.612 2.68 2. Seaweed Powder 9.8 10.05 110.24 010.52 Liposome Vitamin D35.25.3335.4345.58 Organic maltodextrin 55.128 5.225 5.36 Bamboo extract powder 30.513 3.135 0.54 Sodium cross-linked carboxymethylcellulose 11.026 1.045 1.07 Magnesium stearate 22.05 12.09 2.15 Glycerin fatty acid ester 0.05 0.05 10.05 20.05 Total 100 100 100 100

[0145]

[0146] Scoring Criteria: 5 Very Good 4 Good 3 Average 2 Poor 1 Very Poor

[0147]

[0148] Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Taste 4.9 4.2 4.3 3.9 Aroma 4.9 3.9 4.1 3.6 Color 4.8 4.7 3.7 3.6 Texture 4.9 3.6 4.8 3.7 Preference 4.8 4.2 3.8 3.5

[0149]

[0150] Referring to the table attached above, the health functional food (100) manufactured through Example 1 comprises 39.375 parts by weight of first seaweed powder, 5.3 parts by weight of milk calcium, 14.351 parts by weight of magnesium oxide, 12.424 parts by weight of microcrystalline cellulose, 2.5 parts by weight of hydroxypropylmethylcellulose, 9.8 parts by weight of second seaweed powder, 5.2 parts by weight of liposomal vitamin D3, 5 parts by weight of organic maltodextrin, 3 parts by weight of bamboo extract powder, 1 part by weight of cross-linked sodium carboxymethylcellulose, 2 parts by weight of magnesium stearate, and 0.05 parts by weight of glycerin fatty acid ester.

[0151] 39.375 parts by weight of first seaweed powder, 5.3 parts by weight of milk calcium, 14.351 parts by weight of magnesium oxide, 12.424 parts by weight of microcrystalline cellulose, 2.5 parts by weight of hydroxypropylmethylcellulose, 9.8 parts by weight of second seaweed powder, 5.2 parts by weight of liposomal vitamin D3, 5 parts by weight of organic maltodextrin, 3 parts by weight of bamboo extract powder, 1 part by weight of cross-linked sodium carboxymethylcellulose, 2 parts by weight of magnesium stearate, and 0.05 parts by weight of glycerin fatty acid ester are mixed and manufactured into a pill or capsule form to complete a health functional food (100).

[0152] Referring to Tables 4 and 5, the sensory evaluation of the health functional food (100) prepared through Example 1 was conducted on a total of 30 participants, including 9 men and 21 women, and the ages of the participants ranged from 30 to 50 years, with an average age of 35.9 years.

[0153] The sensory evaluation scores corresponding to taste, aroma, color, texture, and preference of the health functional food (100) prepared through Example 1 are 4.9, 4.9, 4.8, 4.9, and 4.8, respectively, and it can be confirmed that it exhibits excellent taste, aroma, color, texture, and preference overall.

[0154]

[0155] [Comparative Example 1]

[0156]

[0157] Referring to Table 3 attached above, the health functional food prepared through Comparative Example 1 comprises 40.385 parts by weight of first seaweed powder, 5.436 parts by weight of milk calcium, 14.719 parts by weight of magnesium oxide, 12.743 parts by weight of microcrystalline cellulose, 2.564 parts by weight of hydroxypropylmethylcellulose, 10.051 parts by weight of second seaweed powder, 5.333 parts by weight of liposomal vitamin D3, 5.128 parts by weight of organic maltodextrin, 0.513 parts by weight of bamboo extract powder, 1.026 parts by weight of cross-linked sodium carboxymethylcellulose, 2.051 parts by weight of magnesium stearate, and 0.051 parts by weight of glycerin fatty acid ester.

[0158] A health functional food is completed by mixing 40.385 parts by weight of first seaweed powder, 5.436 parts by weight of milk calcium, 14.719 parts by weight of magnesium oxide, 12.743 parts by weight of microcrystalline cellulose, 2.564 parts by weight of hydroxypropylmethylcellulose, 10.051 parts by weight of second seaweed powder, 5.333 parts by weight of liposomal vitamin D3, 5.128 parts by weight of organic maltodextrin, 0.513 parts by weight of bamboo extract powder, 1.026 parts by weight of cross-linked sodium carboxymethylcellulose, 2.051 parts by weight of magnesium stearate, and 0.051 parts by weight of glycerin fatty acid ester, and manufacturing the mixture into a tablet or capsule form.

[0159] Referring to Tables 4 and 5, the sensory evaluation of the health functional food prepared through Comparative Example 1 was conducted on a total of 30 participants, including 9 men and 21 women, and the ages of the participants ranged from 30 to 50 years, with an average age of 35.9 years.

[0160] The sensory evaluation scores corresponding to taste, aroma, color, texture, and preference of the health functional food prepared through Comparative Example 1 are 4.2, 3.9, 4.7, 3.6, and 4.2, respectively, and it can be confirmed that the sensory evaluation scores for taste, aroma, texture, and preference of the health functional food prepared through Comparative Example 1 are relatively significantly lower than the sensory evaluation scores for taste, aroma, texture, and preference of the health functional food (100) prepared through Example 1.

[0161] Referring to Tables 3 to 5, it can be seen that the weight portion of bamboo extract powder included in Comparative Example 1 is relatively lower than the weight portion of bamboo extract powder included in Example 1, and it can be seen that the sensory evaluation scores for taste, aroma, texture, and preference of Comparative Example 1 are due to the low amount of bamboo extract powder.

[0162]

[0163] [Comparative Example 2]

[0164]

[0165] Referring to Table 3 attached above, the health functional food prepared through Comparative Example 2 comprises 41.144 parts by weight of first seaweed powder, 1.045 parts by weight of milk calcium, 14.996 parts by weight of magnesium oxide, 12.982 parts by weight of microcrystalline cellulose, 2.612 parts by weight of hydroxypropylmethylcellulose, 10.24 parts by weight of second seaweed powder, 5.434 parts by weight of liposomal vitamin D3, 5.225 parts by weight of organic maltodextrin, 3.135 parts by weight of bamboo extract powder, 1.045 parts by weight of cross-linked sodium carboxymethylcellulose, 2.09 parts by weight of magnesium stearate, and 0.052 parts by weight of glycerin fatty acid ester.

[0166] 41.144 parts by weight of first seaweed powder, 1.045 parts by weight of milk calcium, 14.996 parts by weight of magnesium oxide, 12.982 parts by weight of microcrystalline cellulose, 2.612 parts by weight of hydroxypropylmethylcellulose, 10.24 parts by weight of second seaweed powder, 5.434 parts by weight of liposomal vitamin D3, 5.225 parts by weight of organic maltodextrin, 3.135 parts by weight of bamboo extract powder, 1.045 parts by weight of cross-linked sodium carboxymethylcellulose, 2.09 parts by weight of magnesium stearate, and 0.052 parts by weight of glycerin fatty acid ester are mixed and manufactured into a tablet or capsule form to complete a health functional food.

[0167] Referring to Tables 4 and 5, the sensory evaluation of the health functional food prepared through Comparative Example 2 was conducted on a total of 30 participants, including 9 men and 21 women, and the ages of the participants ranged from 30 to 50 years, with an average age of 35.9 years.

[0168] It can be seen that the sensory evaluation scores for taste, aroma, color, texture, and preference of the health functional food prepared through Comparative Example 2 are 4.3, 4.1, 3.7, 4.8, and 3.8, respectively, and that the sensory evaluation scores for taste, aroma, color, and preference of the health functional food prepared through Comparative Example 2 are relatively significantly lower than the sensory evaluation scores for taste, aroma, color, and preference of the health functional food (100) prepared through Example 1.

[0169] Referring to Tables 3 to 5, it can be seen that the weight portion of milk calcium included in Comparative Example 2 is relatively lower than the weight portion of milk calcium included in Example 1, and it can be seen that the sensory evaluation scores for taste, aroma, color, and preference of Comparative Example 2 are due to the low amount of milk calcium.

[0170]

[0171] [Comparative Example 3]

[0172]

[0173] Referring to Table 3 attached above, the health functional food prepared through Comparative Example 3 comprises 42.25 parts by weight of first seaweed powder, 1.07 parts by weight of milk calcium, 15.4 parts by weight of magnesium oxide, 13.33 parts by weight of microcrystalline cellulose, 2.68 parts by weight of hydroxypropylmethylcellulose, 10.52 parts by weight of second seaweed powder, 5.58 parts by weight of liposomal vitamin D3, 5.36 parts by weight of organic maltodextrin, 0.54 parts by weight of bamboo extract powder, 1.07 parts by weight of cross-linked sodium carboxymethylcellulose, 2.15 parts by weight of magnesium stearate, and 0.05 parts by weight of glycerin fatty acid ester.

[0174] A health functional food is completed by mixing 42.25 parts by weight of first seaweed powder, 1.07 parts by weight of milk calcium, 15.4 parts by weight of magnesium oxide, 13.33 parts by weight of microcrystalline cellulose, 2.68 parts by weight of hydroxypropylmethylcellulose, 10.52 parts by weight of second seaweed powder, 5.58 parts by weight of liposomal vitamin D3, 5.36 parts by weight of organic maltodextrin, 0.54 parts by weight of bamboo extract powder, 1.07 parts by weight of cross-linked sodium carboxymethylcellulose, 2.15 parts by weight of magnesium stearate, and 0.05 parts by weight of glycerin fatty acid ester, and manufacturing the mixture into a tablet or capsule form.

[0175] Referring to Tables 4 and 5, the sensory evaluation of the health functional food prepared through Comparative Example 3 was conducted on a total of 30 participants, including 9 men and 21 women, and the ages of the participants ranged from 30 to 50 years, with an average age of 35.9 years.

[0176] The sensory evaluation scores for taste, aroma, color, texture, and preference of the health functional food prepared through Comparative Example 3 are 3.9, 3.6, 3.6, 3.7, and 3.5, respectively, and it can be seen that the sensory evaluation scores for taste, aroma, color, texture, and preference of the health functional food prepared through Comparative Example 3 are relatively significantly lower than the sensory evaluation scores for taste, aroma, color, texture, and preference of the health functional food (100) prepared through Example 1.

[0177] Referring to Tables 3 to 5, it can be seen that the weight parts of bamboo extract powder and milk calcium included in Comparative Example 3 are relatively lower than the weight parts of bamboo extract powder and milk calcium included in Example 1, and it can be seen that the sensory evaluation scores for taste, aroma, color, texture, and preference of Comparative Example 3 are due to bamboo extract powder and milk calcium.

[0178] Meanwhile, for users sensitive to raw materials, the health functional food may be manufactured using only the first seaweed powder, milk calcium, magnesium oxide, microcrystalline cellulose, the second seaweed powder, liposomal vitamin D3, organic maltodextrin, and bamboo extract powder, excluding hydroxypropylmethylcellulose, cross-linked carboxymethylcellulose sodium, magnesium stearate, and glycerin fatty acid ester.

[0179] Although preferred embodiments of the present invention have been described above with reference to the attached drawings, the embodiments described in this specification and the configurations illustrated in the drawings are merely the most preferred embodiments of the present invention and do not represent all technical concepts of the present invention. Therefore, it should be understood that various equivalents and modifications that can replace them may exist at the time of filing this application. Accordingly, the embodiments described above should be understood as illustrative in all respects and not restrictive, and the scope of the present invention is defined by the claims set forth below rather than by the detailed description. Furthermore, all modifications or variations derived from the meaning and scope of the claims and equivalent concepts should be interpreted as being included within the scope of the present invention.

Claims

1. A health functional food comprising seaweed powder, milk calcium, magnesium oxide, microcrystalline cellulose, hydroxypropylmethylcellulose, vitamin D, organic maltodextrin, cross-linked carboxymethylcellulose sodium, magnesium stearate, and glycerin fatty acid ester.

2. In Paragraph 1, A health functional food characterized by comprising 46 to 52 parts by weight of seaweed powder, 4 to 7 parts by weight of milk calcium, 13 to 16 parts by weight of magnesium oxide, 11 to 14 parts by weight of microcrystalline cellulose, 1 to 3 parts by weight of hydroxypropylmethylcellulose, 4 to 7 parts by weight of liposomal vitamin D3, 4 to 7 parts by weight of organic maltodextrin, 0.1 to 2 parts by weight of cross-linked sodium carboxymethylcellulose, 1 to 3 parts by weight of magnesium stearate, and 0.01 to 0.1 parts by weight of glycerin fatty acid ester.

3. In Paragraph 2, A health functional food characterized by further comprising 0.1 to 4 parts by weight of bamboo extract powder.

4. In paragraph 3, the above seaweed powder is, A health functional food characterized by comprising a first seaweed powder and a second seaweed powder having particles relatively larger than the first seaweed powder.

5. In paragraph 3, the microcrystalline cellulose is, A health functional food characterized by comprising a first microcrystalline cellulose and a second microcrystalline cellulose having a relatively smaller particle size and higher density than the first microcrystalline cellulose.

6. In paragraph 3, the liposomal vitamin D3 is, A health functional food characterized by being Vitamin D3 to which liposome formulation technology has been applied.

7. In Paragraph 1, A health functional food comprising 39.375 parts by weight of first seaweed powder, 5.3 parts by weight of milk calcium, 14.351 parts by weight of magnesium oxide, 12.424 parts by weight of microcrystalline cellulose, 2.5 parts by weight of hydroxypropylmethylcellulose, 9.8 parts by weight of second seaweed powder, 5.2 parts by weight of liposomal vitamin D3, 5 parts by weight of organic maltodextrin, 3 parts by weight of bamboo extract powder, 1 part by weight of cross-linked sodium carboxymethylcellulose, 2 parts by weight of magnesium stearate, and 0.05 parts by weight of glycerin fatty acid ester.

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