Method for preparing herbal health functional food having excellent sterility and bioavailability

Abstract

The present invention relates to a method for preparing an herbal health functional food having excellent sterility and bioavailability. The present invention provides the method for preparing an herbal health functional food having excellent sterility and bioavailability, comprising: (i) a raw material washing and drying step of removing soil or foreign substances contained in herbal medicine raw materials, washing same with running water, and then drying same; (ii) a medicinal ingredient grinding step of putting the herbal medicinal ingredients that have undergone the raw material washing and drying step into a grinder and grinding same; (iii) a medicinal ingredient mixing step of putting the herbal medicinal ingredients that have undergone the medicinal ingredient grinding step into a mixer according to a predetermined mixing ratio and mixing same; (iv) a medicinal ingredient kneading step of putting the herbal medicinal ingredients that have undergone the medicinal ingredient mixing step into a kneader and kneading same to prepare a medicinal ingredient mixture; and (v) a medicinal ingredient double-boiling step of putting the medicinal ingredient mixture that has undergone the kneading step into a special double boiler and double-boiling same.

Description

Method for manufacturing a Korean herbal health functional food with excellent sterility and bioavailability

[0001] The present invention relates to a method for manufacturing a herbal health functional food with excellent sterility and bioavailability. More specifically, the invention relates to a method for manufacturing a herbal health functional food with excellent sterility and bioavailability that includes a step of grinding medicinal herbs in the manufacturing process to improve the bioavailability of active ingredients, and includes a step of boiling medicinal herbs to increase sterility and improve quality, and has excellent health-promoting effects.

[0002] Due to recent industrialization and environmental changes, modern people are exposed to various adult diseases, such as chronic fatigue, poor blood circulation, and impaired liver function, caused by factors including excessive stress, increased alcohol consumption, and lack of exercise. Consequently, herbal pills such as Gongjindan, Chimhyanghwan, Uhwangcheongsimhwan, Angunguwhanghwan, and Poryonghwan, which are prepared at Korean medicine clinics and hospitals or manufactured by pharmaceutical and food companies, are gaining great popularity, with Chimhyanghwan receiving particular attention.

[0003] Chimhyanghwan is made by grinding medicinal herbs into powder, mixing them with water, and manufacturing them into pills the size of paulownia seeds. The *Donguibogam* states, "Even if one's constitution is congenitally weak, this medicine strengthens the primordial energy, raises water, and lowers fire, so no diseases occur." This is interpreted as having significant meaning as a preventive treatment for patients who are congenitally weak and frequently suffer from illnesses.

[0004] In addition, Chimhyanghwan is known to be useful in various cases, such as anti-aging and disease prevention, post-surgical recovery, loss of vitality, recovery from chronic fatigue, heaviness and numbness caused by poor blood circulation, dizziness and insomnia caused by nervous sensitivity, and liver function weakened by excessive stress and alcohol consumption.

[0005] However, conventional Chimhyang pills have problems such as a low absorption rate in the body compared to the ratio of active ingredients, difficulty in removing contaminants during the grinding and dilution processes of raw materials, and potential damage to active ingredients when heat-sterilized in a vacuum. To solve these problems, there is a need for research on manufacturing methods for herbal health functional foods that increase bioavailability and provide excellent sterilization effects.

[0006] The present invention was devised to solve the problems of the prior art as described above, and aims to provide technical details regarding a method for manufacturing a Korean herbal health functional food with excellent sterility and bioavailability, which includes a step of grinding medicinal herbs in the manufacturing process to improve the bioavailability of active ingredients, and includes a step of boiling medicinal herbs to increase sterility and improve quality, and has excellent health-promoting effects.

[0007] The present invention relates to a method for manufacturing a herbal health functional food with excellent sterilization properties and bioavailability.

[0008] To achieve the technical objectives described above, the present invention provides a method for manufacturing a herbal health functional food with excellent sterilization properties and bioavailability, characterized by comprising: (i) a raw material washing and drying step in which soil or foreign substances contained in the raw herbal medicine are removed, washed in running water, and dried; (ii) a medicinal material grinding step in which the medicinal medicine obtained from the raw material washing and drying step is placed in a grinder and ground; (iii) a medicinal material mixing step in which the medicinal material obtained from the medicinal material grinding step is placed in a mixer according to a predetermined mixing ratio and mixed; (iv) a medicinal material kneading step in which the medicinal material obtained from the medicinal material mixing step is placed in a dough mixer and kneaded to make a medicinal material mixture; and (v) a medicinal material boiling step in which the medicinal material mixture obtained from the kneading step is placed in a special boiling pot and boiled.

[0009] According to a preferred embodiment of the present invention, the herbal medicine raw material of step (i) may include deer antler, Angelica gigas, Cornus officinalis fruit, tree trunk with agarwood resin deposited, tangerine peel, peony root, licorice, Cnidium officinale rhizome, Rehmannia glutinosa, Poria cocos sclerotium, Cornus officinalis rhizome, Lycium barbarum root, red ginseng, cinnamon, Schisandra chinensis fruit, red yeast rice, and yam.

[0010] In addition, according to a preferred embodiment of the present invention, the grinder in step (ii) may include an air mill grinder that grinds the herbal medicine particles to a size of 1 to 50 μm.

[0011] In addition, according to a preferred embodiment of the present invention, the formulation ratio of step (iii) may comprise 1 to 10 parts by weight of deer antler, 10 to 20 parts by weight of Angelica gigas, 10 to 20 parts by weight of Cornus officinalis fruit, 20 to 30 parts by weight of tree trunks impregnated with agarwood resin, 1 to 10 parts by weight of tangerine peel, 1 to 10 parts by weight of peony root, 1 to 10 parts by weight of licorice, 1 to 10 parts by weight of Cnidium officinale rhizome, 5 to 15 parts by weight of Rehmannia glutinosa, 1 to 10 parts by weight of Poria cocos sclerotium, 1 to 10 parts by weight of Cornus officinalis rhizome, 1 to 10 parts by weight of Lycium chinense root, 1 to 5 parts by weight of red ginseng, 1 to 10 parts by weight of cinnamon, 1 to 10 parts by weight of Schisandra chinensis fruit, 1 to 10 parts by weight of red yeast rice, and 1 to 10 parts by weight of yam. there is.

[0012] In addition, according to a preferred embodiment of the present invention, step (iv) may be characterized by further including 50 to 200 parts by weight of honey in the dough.

[0013] In addition, according to a preferred embodiment of the present invention, the special water bath of step (v) may be characterized by maintaining a constant water level of the water bath.

[0014] The method for manufacturing a herbal health functional food with excellent sterilization and bioabsorbability according to the present invention can improve the bioabsorption rate of active ingredients by including a step of grinding medicinal herbs in the manufacturing process of the herbal health functional food, and can increase sterilization and improve quality by including a step of boiling medicinal herbs, and has excellent health-promoting effects.

[0015] FIG. 1 is a flowchart illustrating a method for manufacturing a herbal health functional food with excellent sterilization properties and bioavailability according to an embodiment of the present invention.

[0016] FIG. 2 is a cross-sectional view of a special water bath according to an embodiment of the present invention.

[0017] FIG. 3 is a plan view of a special water bath according to an embodiment of the present invention.

[0018] Hereinafter, a method for manufacturing a herbal health functional food with excellent sterilization properties and bioavailability according to the present invention will be described in more detail with specific examples. However, the following examples are provided as examples to ensure that the concept of the present invention is sufficiently conveyed to those skilled in the art.

[0019] Accordingly, the present invention is not limited to the embodiments presented below and may be embodied in other forms, and the embodiments presented below are described merely to clarify the concept of the present invention and are not limited thereto.

[0020] Unless otherwise defined, technical and scientific terms used herein have the meanings commonly understood by those skilled in the art to which this invention pertains, and are defined in consideration of their functions in the present invention; such definitions may vary depending on the intent or convention of the user or operator. Therefore, the definitions of these terms should be based on the content throughout this specification, and descriptions of known functions and configurations that could unnecessarily obscure the essence of the present invention are omitted in the following description.

[0021] Additionally, the singular form used in the specification and attached claims may be intended to include the plural form unless specifically indicated otherwise in the context.

[0022] In addition, the thickness of lines or the size of components shown in the drawings may be exaggerated for clarity and convenience of explanation.

[0023] The present invention will be described in detail below.

[0024] FIG. 1 is a flowchart illustrating a method for manufacturing a herbal health functional food with excellent sterilization properties and bioavailability according to an embodiment of the present invention.

[0025] Referring to FIG. 1, a method for manufacturing a herbal health functional food with excellent sterilization properties and bioavailability according to the present invention may be characterized by comprising: (i) a raw material washing and drying step in which soil or foreign substances contained in the raw herbal medicine are removed, washed in running water, and dried; (ii) a medicinal material grinding step in which the medicinal medicine obtained from the raw material washing and drying step is placed in a grinder and ground; (iii) a medicinal material mixing step in which the medicinal material obtained from the medicinal material grinding step is placed in a mixer according to a predetermined mixing ratio and mixed; (iv) a medicinal material kneading step in which the medicinal material obtained from the medicinal material mixing step is placed in a dough mixer and kneaded to make a medicinal material mixture; and (v) a medicinal material boiling step in which the medicinal material mixture obtained from the kneading step is placed in a special double boiler and boiled.

[0026] The above (i) raw material washing and drying step, which involves removing soil or foreign substances contained in the herbal medicine raw materials, washing them under running water, and drying them, may be a process intended to improve hygiene by removing foreign substances such as soil, dust, mold, and microorganisms attached to the herbal medicine raw materials, to prevent the proliferation of microorganisms by removing moisture, to increase the storage stability of the medicinal materials, and to improve overall product safety and quality. Furthermore, the removal of foreign substances may have the effect of facilitating the better extraction of active ingredients from the herbal medicines and ensuring smooth interactions between the medicinal materials in subsequent processes.

[0027] In addition, the above raw material washing and drying steps may include a process of washing the herbal medicines with clean running water and then drying the medicines using a hot air dryer or an oven. The drying temperature should be appropriately adjusted according to the properties of the medicines, and it may generally be preferable to proceed within the range of 20 to 80°C. If the drying temperature exceeds 80°C, active ingredients may be lost, and if the drying temperature is below 20°C, the drying time may be unnecessarily long, which may reduce manufacturing efficiency.

[0028] In addition, the herbal medicine raw materials of step (i) above may include deer antler, Korean angelica, Cornus fruit, tree trunk with agarwood resin deposited, tangerine peel, peony root, licorice, Cnidium root, Rehmannia glutinosa, Poria cocos sclerotium, Cornus root, Lycium chinense root, red ginseng, cinnamon, Schisandra fruit, red yeast rice, and yam. By including all of the above herbal medicine raw materials, the efficacy of each other is maximized, overall physical health is improved, and the effect of relieving stress and recovering from fatigue can be excellent.

[0029] Looking at the efficacy of each herbal ingredient, the deer antler, which is the raw material of the aforementioned herbal medicine, may have effects such as boosting immunity, relieving fatigue, and promoting growth. The aforementioned Korean angelica promotes blood circulation and contributes to pain relief, while the aforementioned Cornus fruit may have effects such as improving liver function, strengthening immunity, promoting skin health, and providing antioxidant and anti-inflammatory benefits. The aforementioned tangerine peel is effective for improving digestion, relieving fatigue, and alleviating cough and phlegm, and the aforementioned peony root may aid in pain relief, anti-inflammation, and stress relief. The aforementioned licorice contributes to improving gastrointestinal health, relieving inflammation, and alleviating cough, and may enhance the effects when used in combination with other medicinal herbs. Additionally, the aforementioned Cnidium rhizome promotes blood circulation and has anti-inflammatory effects, while the aforementioned Rehmannia glutinosa may be effective for strengthening kidney function, boosting immunity, regulating body temperature, and relieving fatigue. The aforementioned Poria cocos sclerotium may aid in diuretic action, improving digestion, strengthening immunity, and calming the nerves. The rhizome of the *Dongchul* plant has effects of improving blood circulation, boosting immunity, and relieving pain, while the root of the *Goji* berry plant can contribute to antioxidant effects, strengthening immunity, promoting skin health, and improving eyesight. The aforementioned red ginseng is particularly effective in boosting immunity, relieving fatigue, and improving physical strength, and may be effective in relieving stress and maintaining overall health. The aforementioned cinnamon has effects of regulating blood sugar, promoting digestion, and anti-inflammatory effects, and may promote blood circulation. The aforementioned *Schisandra* fruit is effective in antioxidant effects, relieving fatigue, relieving stress, and improving liver function. Furthermore, the aforementioned red yeast rice promotes the proliferation of beneficial bacteria in the intestines and inhibits the proliferation of harmful bacteria, thereby improving the intestinal flora and enhancing probiotic effects; it also improves bowel function and intestinal function, thereby alleviating intestinal-related diseases; and the aforementioned yam may help with anti-aging, skin improvement, fatigue recovery, and increasing hair health.

[0030] In addition, the (ii) step of grinding medicinal materials, in which the medicinal materials that have undergone the raw material washing and drying steps of the present invention are placed in a grinder and ground; can be performed to increase the surface area of ​​the medicinal materials and increase the absorption rate of active ingredients by grinding the medicinal materials, and to maximize the medicinal effect through uniform mixing of the medicinal materials.

[0031] The above raw material grinding step may include a process of preparing the herbal medicine raw material that has undergone the above raw material washing and drying steps, checking for damage or deterioration, and then selecting a suitable grinder to grind it.

[0032] In this regard, the grinder in step (ii) above may further include a pre-grinder that grinds the herbal medicine particles to a size of 3 to 5 mm and then re-grinds them to 0.1 to 2 mm. The pre-grinder may use a general food grinder or a multi-purpose food grinder, but is not limited thereto. By including the pre-grinder in the grinder, the efficiency of the grinding process can be increased by pre-grinding the herbal medicine before the subsequent air mill grinding process. This can shorten manufacturing time and improve economic efficiency.

[0033] In addition, the grinder in step (ii) above may include an air mill grinder that grinds the particle size of the herbal medicine to 1 to 50 μm. The air mill grinder is a grinding device called an air mill or air jet mill, which is a machine that generates fine powder using a high-speed airflow and may be equipment primarily used in industries requiring high purity and ultrafine particles. The driving principle of the air mill grinder may be a method of accelerating the powder to high speed using high-pressure compressed air and then grinding the material through collisions between particles. This process may be characterized by reducing particle size by utilizing gas energy without mechanical friction. Furthermore, since particles can be separated according to the speed of the air and the mass of the particles, it may have the effect of enabling fine particle size control.

[0034] Since the air mill, which is the raw material grinder of the present invention, utilizes airflow, it can efficiently remove heat generated during the grinding process and does not generate high temperatures, allowing for safe use without alteration or loss of active ingredients contained in the herbal medicine raw materials.

[0035] The particle size of the herbal medicine pulverized through the air mill, which is the raw material pulverizer, may be 1 to 50 μm, but is not limited thereto. More preferably, the pulverizer in step (ii) may include an air mill pulverizer that pulverizes the herbal medicine particle size to 30 to 50 μm.

[0036] When the particle size of the above herbal medicine is 30 to 50㎛, the surface area of ​​the particles increases, which further promotes the extraction of active ingredients contained in the raw material during the digestive process in the body, thereby enabling better absorption and increasing the bioavailability of the active ingredients. In addition, since the raw material particles of this size are small enough to pass through the cell membrane, the active ingredients are absorbed more easily into the cells, which can lead to superior health-promoting efficacy. In particular, it is advantageous during the absorption process in the small intestine, which can further improve the bioavailability.

[0037] If the size of the above herbal medicine particles is less than 30㎛, the loss of active ingredients may increase, and the bioavailability may actually decrease; if the size of the above particles exceeds 50㎛, the absorption rate of active ingredients in the small intestine may decrease, and the effect of improving bioavailability may be insufficient.

[0038] The above step of grinding the medicinal material can be repeated until the particle size of the medicinal material is 30 to 50 μm.

[0039] In addition, the above-mentioned medicinal material grinding step may be characterized by including grinding in three stages according to the particle size of the medicinal material.

[0040] In addition, the method for manufacturing a herbal health functional food with excellent sterility and bioavailability according to the present invention may include (iii) a medicinal herb mixing step in which the medicinal herbs that have undergone the above-mentioned medicinal herb grinding step are introduced into a mixer according to a predetermined mixing ratio and mixed. Through this, particles of medicinal herb raw materials having different characteristics and efficacy can be uniformly mixed to ensure product quality and consistency and to maximize medicinal efficacy.

[0041] More specifically, the raw material mixing step may include a process of weighing the raw materials that have undergone the raw material grinding step according to the mixing ratio, feeding them into a mixer, and mixing them uniformly.

[0042] In addition, the mixing ratio of step (iii) above may include 1 to 10 parts by weight of deer antler, 10 to 20 parts by weight of Angelica gigas, 10 to 20 parts by weight of Cornus officinalis fruit, 20 to 30 parts by weight of tree trunks with agarwood resin deposited thereon, 1 to 10 parts by weight of tangerine peel, 1 to 10 parts by weight of peony root, 1 to 10 parts by weight of licorice, 1 to 10 parts by weight of Cnidium officinale rhizome, 5 to 15 parts by weight of Rehmannia glutinosa, 1 to 10 parts by weight of Poria cocos sclerotium, 1 to 10 parts by weight of Cornus officinalis rhizome, 1 to 10 parts by weight of Lycium chinense root, 1 to 5 parts by weight of red ginseng, 1 to 10 parts by weight of cinnamon, 1 to 10 parts by weight of Schisandra chinensis fruit, 1 to 10 parts by weight of red yeast rice, and 1 to 10 parts by weight of yam. By including the above-mentioned herbal ingredients within the specified weight range, the synergistic effects between the ingredients are maximized, resulting in excellent health promotion and stress relief effects, and consequently, superior fatigue recovery effects. If the above-mentioned herbal ingredients fall outside the specified weight range, the interactions between the ingredients may become unbalanced, which may lead to a decrease in expected efficacy. Furthermore, the health promotion and stress relief effects may be insufficient, and the effects on improving intestinal function and fatigue recovery may be limited.

[0043] In addition, the method for manufacturing a herbal health functional food with excellent sterility and bioavailability according to the present invention may include (iv) a medicinal herb mixing step in which the herbal medicines that have undergone the medicinal herb mixing step are placed in a dough mixer and kneaded to make a medicinal herb mixture. Through this, a uniform texture and consistency of the final product can be ensured, the shape of the product can be well maintained, and consumers can more easily consume the medicinal herb components.

[0044] Step (iv) above may be characterized by kneading the dough by further including 50 to 200 parts by weight of honey. The honey has high viscosity, which binds the ingredients in the dough well and increases the elasticity of the dough, preventing its shape from being easily deformed. This can improve the quality of the product and promote the absorption of active ingredients into the body. In addition, honey itself contains ingredients beneficial to health, which can contribute to health improvement and fatigue recovery.

[0045] The above honey is a viscous liquid produced by honeybees by reducing the water content of honey collected from flower nectaries using bee enzymes. The above honey is rich in sugars such as glucose and fructose, and contains vitamins, minerals, antioxidants, and various enzymes, so it can have excellent taste and nutrition.

[0046] Furthermore, the aforementioned honey is a health functional food with value beyond mere sugar, containing antibacterial components that can be effective in preventing infections and alleviating inflammation. Additionally, it is rich in antioxidants and antiviral components, which helps prevent colds and diseases. It is also beneficial for gastrointestinal health, as it can relieve acid reflux and indigestion and promote digestion. The glucose and fructose in honey are rapidly converted into energy to aid in fatigue recovery, while its antioxidant components eliminate free radicals to prevent cell damage and can contribute to anti-aging and the promotion of cardiovascular health.

[0047] By further including 50 to 200 parts by weight of the above honey in the dough, the texture of the product becomes softer and more uniform, which can increase the stability of the formulation. In addition, the health-promoting effect can be maximized by combining the nutrients and functional components of the honey.

[0048] If the above honey is less than 50 parts by weight, the elasticity of the dough is insufficient, so the shape of the product may be easily deformed, it becomes difficult to maintain stability during storage, and the health-promoting effects through the active ingredients of the honey may be minimal. On the other hand, if the above honey exceeds 200 parts by weight, the dough becomes excessively sticky and soft, making it difficult to shape, and the formulation stability of the final product may be reduced. In addition, the high sugar ratio may lead to an excessive increase in calories, and the flavor of the product may be degraded due to excessive sweetness.

[0049] In addition, the above step (iv) may be characterized by kneading with an additional 0.1 to 2 parts by weight of nanocellulose. The nanocellulose is a material obtained by processing cellulose to a nanometer size, and it is utilized in various fields due to its excellent physical and chemical properties, biodegradability, and superior water absorption. The nanocellulose is known as the most readily available natural polymer on Earth, which can be obtained by mechanical or chemical treatment of plant cell walls. Furthermore, the nanocellulose is attracting attention as a high-performance new material with various advantages, such as high transparency, renewableity, biodegradability, biocompatibility, high thermal stability, and easy moldability.

[0050] Furthermore, the nanocellulose can be characterized by being biodegradable and safely decomposing within the human body to be naturally excreted. Due to these characteristics, when the nanocellulose is consumed by including it in food, it may not accumulate in the body and may not have harmful effects on health.

[0051] The herbal health functional food of the present invention, which has excellent sterilization and bioavailability, can further include 0.1 to 2 parts by weight of the nanocellulose in step (iv) above to stabilize the viscosity of the medicinal mixture and improve structural stability even with a small amount, thereby improving the quality of the herbal health functional food of the present invention.

[0052] Due to its structural characteristics containing numerous hydroxyl groups (-OH), the nanocellulose can easily form hydrogen bonds with water, thereby exhibiting excellent water retention capabilities. Additionally, possessing a large surface area, it can demonstrate superior water retention even in small amounts. Through these characteristics, the nanocellulose can bind with water within the medicinal mixture to increase viscosity, enhance the adhesiveness of the mixture, and contribute to controlling its physical properties. Consequently, the fluidity of the dough can be controlled, and the texture of the final product can be maintained consistently and with excellent quality.

[0053] In addition, the structural stability of the medicinal mixture can be enhanced due to the unique gel-forming properties of nanocellulose. This can contribute to increasing the formulation stability of the medicinal mixture and extending its shelf life. As a result, the physical durability of the medicinal mixture of the present invention is improved, and it withstands heat and pressure well, thereby enhancing resistance to external shocks or pressure and helping to prevent the final product from easily collapsing.

[0054] If the above nanocellulose is included in an amount of less than 0.1 parts by weight, the dough of the medicinal mixture may become sticky or mushy, which may reduce the product yield, and structural stability may decrease, leading to reduced shelf life and a higher rate of spoilage. On the other hand, if it exceeds 2 parts by weight, fluidity may become excessively low, making it difficult to mold the dough, the texture may be dry and rough, resulting in reduced palatability, and economic feasibility may decrease due to increased production costs.

[0055] Most preferably, step (iv) above may be characterized by kneading with an additional 1 part by weight of nanocellulose. When 1 part by weight of nanocellulose is included, the structural stability is the best, the texture and fluidity of the dough are most suitable for processing, and the texture and palatability of the final product may be the best.

[0056] In addition, (v) a medicinal herb decoction step in which the mixture of medicinal herbs that has undergone the above-mentioned kneading step is placed in a special double boiler and decocted; may be included. By including the above-mentioned medicinal herb decoction step, the activation of active ingredients and increased bioavailability can be promoted, and there may be effects such as improving taste and aroma and controlling moisture content to increase storage stability.

[0057] Specifically, the aforementioned double-boiling step of the herbal medicine may refer to placing the herbal mixture, i.e., the herbal paste, that has undergone the kneading step into a double-boiler and proceeding with double-boiling for a certain period of time while maintaining a constant temperature. During this process, the cell walls of the herbal particles contained in the paste are destroyed by the heat of the double boiler, allowing the active ingredients to be extracted more easily.

[0058] In addition, the above step (v) may be characterized by a water bath temperature of 90 to 95°C and a water bath time of 90 to 100 hours. Since the water bath temperature and time fall within this range, the active ingredients contained in the medicinal mixture are activated without deterioration of the ingredients, thereby enabling the production of high-quality herbal health functional foods. On the other hand, if the water bath temperature and time fall outside this range, the extraction of active ingredients may not be smooth, the bioavailability may decrease, or the active ingredients may deteriorate, resulting in insufficient health-promoting effects. Furthermore, productivity may decrease, and unnecessary excessive energy may be consumed, leading to increased process costs and reduced economic efficiency. Most preferably, when the above step (v) is characterized by a water bath temperature of 90 to 95°C and a water bath time of 95 to 96 hours, the extraction of active ingredients may be most smooth, the bioavailability may be the best, and the health-promoting effects may be the most outstanding.

[0059] The herbal health functional food of the present invention, which has excellent sterility and bioavailability, may further include (vi) a medicinal material processing step of processing a mixture of medicinal materials that has undergone the medicinal material decoction step to produce a desired shape. The medicinal material processing step may be a process of cooling the mixture of medicinal materials that has undergone the decoction step, homogenizing it, and molding it into a desired shape. Specifically, the molding may include a process of setting the size of the herbal medicinal material dough to 4 to 5 g in a pill-making machine and then shaping it using a coating machine. Through this process, the final product can be consumed more conveniently by the consumer, and the dosage can be accurately controlled as it is molded into a consistent size and shape. In addition, the appearance of the product is improved, storage and transportation become easier, and the quality of the product can be enhanced by reducing the possibility of damage during distribution.

[0060] In addition, the herbal health functional food of the present invention, which has excellent sterilization properties and bioavailability, may further include (vii) a medicinal herb aging step in which a mixture of medicinal herbs that has undergone the medicinal herb processing step is aged. By further including the medicinal herb aging step, the taste and aroma become soft and deep, improving consumer preference, and the texture becomes soft, making it easier to consume. Furthermore, by controlling the moisture content and inhibiting microbial activity at relatively low temperatures, the growth of harmful microorganisms that may occur during the aging process is prevented, thereby increasing the safety of the product.

[0061] More specifically, the above step (vii) may be characterized by an aging temperature of 5 to 25°C. When the aging temperature falls within this range, the taste and aroma of the product become softer and deeper, which can further enhance consumer preference. Additionally, the active ingredients do not deteriorate, and the moisture content is appropriately controlled, resulting in the best possible texture. Furthermore, the growth of microorganisms is inhibited, which can improve the safety and quality of the product.

[0062] In addition, the aging period in step (vii) above may be characterized as being 1 to 7 days. More specifically, if the aging temperature is 10℃ or lower, it may be characterized as being 4 to 7 days, and if it exceeds 10℃, it may be characterized as being 1 to 3 days. By including the aging period, no deterioration of the active ingredient or microbial growth occurs, so the safety and quality of the product may be optimal.

[0063] The special water bath of the present invention may be characterized by comprising: a water bath container (10); a heating container (20) formed outside the water bath container (10) and having water bath water inside; an evaporation prevention cover (30) provided on the upper part of the water bath container (10) and the heating container (20); a temperature controller (40) attached outside the heating container (20); and a drain pipe (50) provided in the heating container to discharge water bath water.

[0064] The above-mentioned water bath container (10) is installed inside a heating container (20) and may be a container that receives heat indirectly through heating by placing a mixture of medicinal ingredients inside.

[0065] The above-mentioned double-boiler container (10) may be characterized as being a jar. The above-mentioned jar is a vessel made by molding and firing clay or soil, and is widely used for fermented food or storage in various countries, including Korea. The above-mentioned jar has a low thermal conductivity, so it transfers heat slowly and is effective in maintaining a constant internal temperature and humidity, which can help maintain the quality of the contents during long-term storage. These characteristics of the jar may be suitable for the double-boiler method, which requires food to be heated slowly over a long period of time. In addition, the jar can be advantageous for reducing spoilage of food due to overheating and preserving nutritional components well by spreading heat evenly. However, although it takes a long time to raise the temperature due to the low thermal conductivity of the jar, these characteristics can be usefully utilized when double-boiling herbal medicines, where the heating temperature must be raised slowly to prevent spoilage of active ingredients.

[0066] The heating container (20) is formed on the outside of the water bath container (10) and may include the heater (21). The heater (21) may serve as a heat source for heating the water inside the heating container (20). The water inside the heating container (20) is heated through the heater (21), and this heat is transferred to the water bath container (10) so that the medicinal mixture inside can be heated. The water may be introduced from outside the special water bath of the present invention.

[0067] The above evaporation prevention cover (30) may be provided on the upper part of the water bath container (10) and the heating container (20). The above evaporation prevention cover (30) may include a sealing rubber band (31) and a detachable sealing joint (32), and may be a structure in which the thermometer (33) passes through and is connected.

[0068] The special water bath of step (v) of the present invention may be characterized by maintaining a constant water level of the water bath. The evaporation prevention cover (30) may include a sealing rubber band (31) and a detachable sealing joint (32), and the sealing rubber band (31) may be made of a flexible material to seal the gap between the evaporation prevention cover (30) and the water bath container (10), thereby reducing the evaporation of the water bath and preserving heat. Additionally, the detachable sealing joint (32) may seal the gap between the evaporation prevention cover (30) and the heating container (20) to enhance the water bath preservation effect, and may have the function of easily removing or installing the evaporation prevention cover (30) by controlling the attachment and detachment.

[0069] Through this structure, the special water bath of the present invention can maintain a constant water level, thereby improving product uniformity and enhancing sterilization. By maintaining a constant water level, consistent and uniform heat is continuously supplied during the aging process, which can contribute to improving product uniformity and enhancing quality.

[0070] In addition, heat is evenly distributed to each part of the medicinal material, ensuring sterilization across all areas and thereby improving sterility. This extends the shelf life of the product and effectively eliminates harmful microorganisms, bacteria, and viruses, thereby enhancing product safety. Furthermore, since heat is distributed uniformly without bias, the destruction of active ingredients does not occur, and the quality of the product is guaranteed.

[0071] Additionally, the thermometer (33) can pass through the evaporation prevention cover (30) and be immersed in the water bath inside the heating container (20). This allows the temperature of the water bath to be measured visually and the heating status to be checked more conveniently.

[0072] The above temperature controller (40) can control the operation of the heater (21). The above temperature controller (40) controls the heating temperature of the heater (21) to maintain a constant temperature of the water bath, thereby allowing the medicinal mixture of the present invention to be heated at a constant temperature.

[0073] The above drain pipe (50) may be a path for draining water inside the heating container (20) after the water bath process. The above drain valve (51) is connected to the above drain pipe (50), and the water inside the heating container (20) can be easily removed by controlling the opening and closing of the valve.

[0074] The present invention will be explained in more detail below with reference to examples and comparative examples.

[0075] However, the following examples and comparative examples are merely illustrative of the invention for further detailed explanation, and the invention is not limited to the following examples and comparative examples.

[0076] <Example 1>

[0077] The raw herbal medicine was washed under running water to remove foreign substances, then placed in a hot air dryer and dried at 50°C. The washed and dried herbal medicine was placed in a food grinder and ground to a particle size of 4 mm, then re-ground to a particle size of 0.2 mm. The ground herbal medicine was fed into a mixer according to a predetermined mixing ratio and mixed homogeneously. The mixed herbal medicine was placed in a dough mixer, 90 parts by weight of honey were added, and the mixture was kneaded to form a herbal medicine mixture. The kneaded herbal medicine mixture was placed in a special double boiler that maintains a constant water level, and the water was heated to 93°C and heated for 96 hours.

[0078] The above herbal medicine raw materials used were deer antler, Angelica gigas, Cornus officinalis fruit, tree trunks impregnated with agarwood resin, tangerine peel, peony root, licorice, Cnidium officinale rhizome, Rehmannia glutinosa, Poria cocos sclerotium, Cornus officinalis rhizome, Lycium barbarum root, red ginseng, cinnamon, Schisandra chinensis fruit, red yeast rice, and yam, and the above mixing ratio was 4 parts by weight of deer antler, 16 parts by weight of Angelica gigas, 16 parts by weight of Cornus officinalis fruit, 24 parts by weight of tree trunks impregnated with agarwood resin, 4 parts by weight of tangerine peel, 4 parts by weight of peony root, 4 parts by weight of licorice, 4 parts by weight of Cnidium officinale rhizome, 8 parts by weight of Rehmannia glutinosa, 4 parts by weight of Poria cocos sclerotium, 4 parts by weight of Cornus officinalis rhizome, 4 parts by weight of Lycium barbarum root, 2 parts by weight of red ginseng, 4 parts by weight of cinnamon, 4 parts by weight of Schisandra chinensis fruit, and 4 parts by weight of red yeast rice. It was added at a mixing ratio of 4 parts by weight.

[0079] <Example 2-1>

[0080] A herbal health functional food with excellent sterility and bioavailability was prepared using the same method as in Example 1, except that the herbal medicine was ground to a particle size of 4 mm, then ground again to a particle size of 0.2 mm, and then placed in an air mill grinder and further ground to a particle size of 5 μm.

[0081] <Example 2-2>

[0082] A herbal health functional food with excellent sterility and bioavailability was prepared using the same method as in Example 2-1, except that the herbal medicine was ground to a particle size of 4 mm, then re-ground to a particle size of 0.2 mm, then placed in an air mill grinder and ground to a particle size of 20 μm.

[0083] <Example 2-3>

[0084] A herbal health functional food with excellent sterility and bioavailability was prepared using the same method as in Example 2-1, except that the herbal medicine was ground to a particle size of 4 mm, then re-ground to a particle size of 0.2 mm, then placed in an air mill grinder and ground to a particle size of 40 μm.

[0085] <Example 2-4>

[0086] A herbal health functional food with excellent sterility and bioavailability was prepared using the same method as in Example 2-1, except that the herbal medicine was ground to a particle size of 4 mm, then re-ground to a particle size of 0.2 mm, then placed in an air mill grinder and ground to a particle size of 60 μm.

[0087] <Example 3-1>

[0088] A herbal health functional food with excellent sterility and bioavailability was prepared using the same method as in Examples 2-3, except that 40 parts by weight of honey was added instead of 90 parts by weight.

[0089] <Example 3-2>

[0090] A herbal health functional food with excellent sterility and bioavailability was prepared using the same method as in Examples 2-3, except that 210 parts by weight of honey was added instead of 90 parts by weight.

[0091] <Example 4>

[0092] A herbal health functional food with excellent sterility and bioavailability was prepared using the same method as in Examples 2-3, except that 1 part by weight of nanocellulose was added, placed in a dough mixer, and kneaded to form a medicinal mixture.

[0093] <Example 5>

[0094] The above special water bath produced a herbal health functional food with excellent sterility and bioavailability in the same manner as Example 1, except that the water level of the water bath was not maintained at a constant level.

[0095] <Example 6>

[0096] A herbal health functional food with excellent sterility and bioavailability was prepared using the same method as in Example 4, except that the process of cooling the boiled herbal mixture, homogenizing it, and processing it using a pill-making machine and a coating machine was further included.

[0097] <Example 7>

[0098] A herbal health functional food with excellent sterility and bioavailability was prepared using the same method as in Example 6, except that it further includes the process of aging the processed herbal mixture at 10°C for 4 days.

[0099] <Comparative Example 1>

[0100] A herbal health functional food with excellent sterility and bioavailability was prepared using the same method as in Example 1, except that the kneaded herbal mixture was not heated in a water bath.

[0101] <Experimental Example 1> Sensory evaluation according to the manufacturing method of a Korean herbal health functional food with excellent sterility and bioavailability

[0102] A sensory evaluation was conducted to evaluate the method for manufacturing a herbal health functional food with excellent sterility and bioavailability according to the present invention. 100 adult men and women aged 20 to 60 were randomly selected as test subjects, and a sensory evaluation of the herbal health functional food manufactured according to the examples and comparative examples was conducted on them.

[0103] Texture, aroma, and palatability were established as sensory evaluation items, and each item was evaluated using a 5-point rating scale ranging from 1 to 5 points. A score closer to 5 indicates higher satisfaction, while a lower score indicates lower satisfaction. The overall evaluation score was derived by combining the average scores for each evaluation item, and the results are shown in [Table 1].

[0104] Overall Evaluation of Food, Flavor, Aroma, and Palatability Example 13.8 3.9 4.0 3.9 Example 2-14.1 4.0 4.2 4.12-24.2 4.1 4.3 4.22-34.4 4.3 4.5 4.42-44.0 4.0 4.0 4.0 Example 33-13.5 3.8 3.6 3.63-23.4 3.8 3.5 3.6 Example 44.5 4.4 4.6 4.5 Example 53.7 3.7 3.8 3.7 Example 64.5 4.4 4.7 4.5 Example 74.8 4.7 4.9 4.8 Comparative Example 12.1 2.3 2.2 2.2

[0105] As shown in [Table 1] above, superior sensory evaluation results compared to the comparative example were confirmed in all examples. In particular, Example 2, which includes the process of air-milling the herbal medicine, showed a tendency to have higher sensory evaluation scores than Example 1, which does not include this step. Additionally, Example 4, which further includes nanocellulose, showed even better evaluation results than Examples 2-3, which do not include it. Meanwhile, it was confirmed that Example 6, which further includes the step of processing the herbal medicine mixture, showed improved palatability compared to Example 4, which does not include the step. Finally, it was confirmed that Example 7, which further includes an aging process, recorded the highest evaluation score by exhibiting the best texture, aroma, and palatability.

[0106] <Experimental Example 2> Evaluation of Improvement in Health Promotion Efficacy Based on Bioabsorption of Herbal Health Functional Food with Excellent Sterilization and Bioabsorption Rate

[0107] A clinical trial was conducted to confirm the in vivo absorption and health-promoting effects of the herbal health functional food of the present invention, which has excellent sterility and bioavailability. 180 adult men and women aged 20 to 60 were randomly selected as subjects and divided into an experimental group and a control group. The experimental group consisted of 160 people, with 20 people each receiving herbal health functional foods prepared according to various examples and comparative examples, while the control group (20 people) was provided with a placebo for a certain period.

[0108] After a certain period, biomarkers from the experimental and control groups were collected, analyzed, and compared to evaluate the health-promoting effects before and after the experiment. In addition, all participants were asked to complete a subjective health questionnaire before and after the experiment, and changes in health status between the experimental and control groups were compared.

[0109] The health promotion effect was calculated by combining the average values ​​of the improved scores before and after the experiment for each item of the biomarker and health questionnaire, and the results are presented in [Table 2]. A score closer to 10 indicates a superior health promotion effect, while a lower score indicates a weak effect.

[0110] Old lost / missing example control group 12-12-22-32-4467 Health promotion effect 7.8 8.38.8 9.18.19.19.19.5 2.1

[0111] As a result, as shown in [Table 2] above, it was confirmed that all examples tested exhibited superior health-promoting effects compared to the control group. Furthermore, all examples using the same amount of medicinal herbs showed significant differences in health-promoting effects depending on the particle size of the herbs. For instance, compared to Example 1, which only involved grinding the herbs to a particle size of 4 mm using a food grinder and then re-grinding them to 0.2 mm, Examples 2, 4, 6, and 7, which were ground more finely to micrometer (㎛) size via air mill grinding, showed superior health-promoting effects. In particular, Examples 2-3, which additionally included grinding the medicinal herbs to a particle size of 40㎛, showed the most superior health-promoting effects. When the particle size of the herbs was the same, Example 7, which additionally included an aging process, showed the most superior health-promoting effects.

[0112] <Experimental Example 3> Microbiological evaluation according to the manufacturing method of a Korean herbal health functional food with excellent sterility and bioavailability

[0113] The degree of microbial detection according to the method of manufacturing a Korean herbal health functional food with excellent sterilization and bioavailability of the present invention was analyzed. Five samples were randomly selected from the Korean herbal health functional foods manufactured according to the manufacturing methods of the above examples and comparative examples, and a microbial analysis test was performed. The results are shown in [Table 3] below.

[0114] Classification Aerobic Total Bacteria (log CFU / g) Mold (log CFU / g) Bacterial Growth Test Example 1NDND-Example 2 2-1NDND-2-2NDND-2-3NDND-2-4NDND-Example 3 3-1NDND-3-2NDND-Example 4NDND-Example 5 1.4±0.5 0.3±0.5+Example 6NDND-Example 7NDND-Comparative Example 1 3.2±0.2 1.5±0.3+

[0115] As a result, as shown in [Table 3] above, the total aerobic bacteria in Comparative Example 1, which did not perform a water bath, were confirmed to be 3.2 log CFU / g and the mold to be 1.5 log CFU / g. In the case of Example 5, where the water level of the water bath was not maintained at a constant level, the total aerobic bacteria were confirmed to be 1.4 log CFU / g and the mold to be 0.3 log CFU / g. In all other examples, neither general aerobic microorganisms nor mold were detected within the detection limit (1 log CFU / g), and the bacterial growth test results were negative, confirming that the sterilization performance is excellent when the water level of the water bath is maintained at a constant level.

[0116] Although preferred embodiments of the present invention have been described above, those skilled in the art will understand that various modifications and changes can be made to the present invention without departing from the technical spirit of the invention as described in the following claims.

Claims

1. (i) Raw material washing and drying step of removing soil or foreign substances contained in the herbal medicine raw materials, washing them under running water, and drying them; (ii) A step of grinding medicinal herbs by placing the medicinal herbs that have undergone the washing and drying steps above into a grinder and grinding them; (iii) A medicinal herb mixing step in which the medicinal herbs that have undergone the above-mentioned crushing step are fed into a mixer according to a predetermined mixing ratio and mixed; (iv) a medicinal herb mixing step in which the medicinal herbs that have undergone the above medicinal herb mixing step are placed in a dough mixer and kneaded to make a medicinal herb mixture; and (v) a medicinal herb double-boiling step in which the medicinal herb mixture obtained from the above-mentioned kneading step is placed in a special double-boiler and double-boiled; characterized by comprising a method for manufacturing a herbal health functional food with excellent sterilization properties and bioavailability.

2. In Paragraph 1, The herbal medicine raw material of step (i) above is, A method for manufacturing a herbal health functional food with excellent sterility and bioavailability, characterized by including deer antler, Korean angelica, Cornus fruit, tree trunk with agarwood resin deposited, tangerine peel, peony root, licorice, Cnidium root, Rehmannia root, Poria cocos sclerotium, Atractylodes root, Lycium root, red ginseng, cinnamon, Schisandra fruit, red yeast rice, and yam.

3. In Paragraph 1, The grinder of step (ii) above is, A method for manufacturing a herbal health functional food with excellent sterilization properties and bioavailability, characterized by including an air mill grinder that grinds herbal medicine particles to a size of 1 to 50 μm.

4. In Paragraph 1, The above mixing ratio of step (iii) is, A method for manufacturing a Korean herbal health functional food having excellent sterility and bioavailability, characterized by comprising 1 to 10 parts by weight of deer antler, 10 to 20 parts by weight of Angelica gigas, 10 to 20 parts by weight of Cornus officinalis fruit, 20 to 30 parts by weight of tree trunk wood impregnated with agarwood resin, 1 to 10 parts by weight of tangerine peel, 1 to 10 parts by weight of peony root, 1 to 10 parts by weight of licorice, 1 to 10 parts by weight of Cnidium officinale rhizome, 5 to 15 parts by weight of Rehmannia glutinosa, 1 to 10 parts by weight of Poria cocos sclerotium, 1 to 10 parts by weight of Cornus officinalis rhizome, 1 to 10 parts by weight of Lycium chinense root, 1 to 5 parts by weight of red ginseng, 1 to 10 parts by weight of cinnamon, 1 to 10 parts by weight of Schisandra chinensis fruit, 1 to 10 parts by weight of red yeast rice, and 1 to 10 parts by weight of hemp.

5. In Paragraph 1, A method for manufacturing a herbal health functional food with excellent sterility and bioavailability, comprising the above step (iv) further including 50 to 200 parts by weight of honey in the dough.

6. In Paragraph 1, The special water bath of step (v) above is, A method for manufacturing a herbal health functional food with excellent sterility and bioavailability, characterized by maintaining a constant water level in a double boiler.

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