KR102609864B1 - A natural gum nutrient that protects your dog's joints and liver - Google Patents

Abstract

The present invention provides a natural gum nutritional supplement containing tapioca powder, freeze-dried chicken powder, freeze-dried beef powder, bromelain powder, medicinal buckwheat extract, chondroitin extract, vitamin mixture, and fermented vegetable powder.

Description

A natural gum nutrient that protects your dog's joints and liver}

The present invention relates to a natural gum nutritional supplement, and more specifically, to a natural gum nutritional supplement that protects the joints and liver of dogs.

Puppies and dogs as pets have an instinct to bite, and if this is suppressed, they become stressed and may develop aggressive tendencies.

Previously, ropebones, which like to bite and act as toys to relieve stress, have been developed and used. Ropebones are literally bones made of rope and are made of a material that likes to chew on fabrics such as blankets and clothes. It's great for relieving your dog's stress and also helps with teeth cleaning. However, there is the inconvenience of having to always wash the rope bone cleanly.

Meanwhile, recently, dog gum made of existing cowhide leather has been distributed as a dog chew for pet dogs instead of rope bones. Since it is made of cowhide, it has no nutrients for dogs and is only used to relieve stress due to chewing habits. However, if you chew it and leave it alone, it becomes too hard and is unhygienic due to secondary bacterial infection in the air and is not helpful to your dog's health.

The liver is one of the most important organs and is responsible for many functions necessary to maintain the health of the body. It plays a very key role in the digestive and metabolic functions of animals.

In particular, it has the effect of cleanly detoxifying various toxins, toxic substances, and by-products that enter or are generated in the body.

Additionally, it is involved in producing or storing proteins, vitamins, blood cells, etc.

However, if a virus or bacteria invades, it can cause liver inflammation, and this condition is commonly called hepatitis. In addition, the liver can be damaged by certain chemicals, toxins, or drugs. When this damage becomes serious, the liver begins to become damaged and reaches a state where it cannot function properly. This condition is called cirrhosis, and other causes of liver disease in dogs include cancer and parasites, and complications can also occur in metabolic disorders such as diabetes.

Initially, there are generally no noticeable symptoms in mild liver dysfunction, but as the condition progresses and develops into a more serious condition, a wide variety of symptoms appear. For example, loss of appetite, vomiting, increased ascites, bleeding, jaundice in the eyes or gums, and nervous system abnormalities may also occur.

Additionally, dogs need a healthy stomach for normal activity. Poor gastrointestinal health can cause a variety of symptoms, including diarrhea, poor quality bowel movements, and other symptoms. Additionally, dogs must digest their food efficiently and properly to maintain good gut health. However, poor intestinal health interferes with normal food digestion and has adverse effects on health.

Furthermore, bone is a representative tissue composed of calcification in our body and is responsible for structural functions and essential metabolic processes. As for its structural function, it protects tissues essential for life phenomena, such as the spinal cord and the brain, from external shocks, and serves as a support for muscles to attach to, helping to enable muscular movement. . In addition, it has an essential metabolic function and helps maintain blood homeostasis through regulation of calcium and phosphate. These bones undergo a remodeling process throughout life due to the interaction between osteoblasts, which form bone, and osteoclasts, which absorb and remove bone, in response to various hormones or physical stimulation. However, when the balance between the two cells that maintain bone homeostasis is broken, bone-related diseases such as osteoporosis due to hyperactivation of osteoclasts or osteosclerosis due to hyperactivation of osteoblasts occur.

Bone-related diseases are common diseases that occur with age not only in humans but also in most companion animals such as dogs and cats.

Bone-related diseases that commonly occur in dogs include hip dysplasia, patellar luxation, shoulder joint degeneration, elbow arthritis, and leg swelling.

These diseases may be congenital at birth, or may develop anew for various reasons as the child grows. The main cause of these problems is weakened immunity due to synthetic substances or heavy metals that enter the body through various drugs, vaccines, radiation, and processed feed prescribed by animal hospitals.

In particular, various vaccines administered every year contain mercury, a highly toxic heavy metal, as a main ingredient in order to kill viruses, and degenerative arthritis that appears in humans and companion animals has been confirmed as one of the side effects of vaccines.

Currently, dogs need functional nutrients to improve or prevent their health functions from being impaired, but it is common for dogs to refuse to consume them due to low preference. Therefore, it is necessary to supply the above-mentioned health functional nutrients to dogs by increasing their preference.

Patent Document 1: Republic of Korea Patent Publication 10-2013-0099364

The present invention was created to solve the above problems, and the purpose of the present invention is to use tapioca starch with a low GI (glycemic index) value to improve health and palatability with freeze-dried chicken powder and freeze-dried beef powder. It provides gum nutritional supplements.

Additionally, the purpose of the present invention is to provide a gum nutritional supplement with improved health functionality using bromelain enzyme, medicinal buckwheat, chondroitin, vitamins, and fermented vegetables.

The object of the present invention is not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

In order to achieve the above object, the present invention

We provide gum nutritional supplements containing tapioca powder, freeze-dried chicken powder, freeze-dried beef powder, bromelain powder, medicinal buckwheat extract, chondroitin extract, vitamin mixture, fermented vegetable powder, and sugars.

In addition, the gum nutritional supplement includes 54-62 parts by weight of tapioca powder, 29-37 parts by weight of freeze-dried chicken powder, 16-24 parts by weight of freeze-dried beef powder, 0.1-6 parts by weight of bromelain powder, and 4-12 parts by weight of medicinal buckwheat extract. , 2-10 parts by weight of chondroitin extract, 0.1-1 part by weight of vitamin mixture, 14-22 parts by weight of fermented vegetable powder, and 17-25 parts by weight of sugars,

The vitamin mixture contains 90-110 parts by weight of vitamin A, 40-50 parts by weight of vitamin B1, 65-85 parts by weight of vitamin B2, 390-410 parts by weight of vitamin B3, 80-100 parts by weight of vitamin B4, and 20-40 parts by weight of vitamin B6. parts by weight, 150-170 parts by weight of vitamin D and 790-810 parts by weight of vitamin E,

The fermented vegetable powder is a powder obtained by fermenting and freeze-drying vegetables including cabbage, beets, and broccoli,

The saccharide is characterized in that it is chitosan oligosaccharide.

In addition, the present invention

Preparing chicken by first washing it and cutting it into appropriate sizes; Preparing a mixture by mixing 100 parts by weight of first washed chicken and 0.1-1 part by weight of green tea leaf powder; low-temperature aging the mixture at a temperature of 2-5° C. for 6-14 hours; Secondary washing of the low-temperature aged mixture; And rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and then pulverizing; Preparing freeze-dried chicken powder comprising;

Preparing beef by first washing it and cutting it into appropriate sizes; Preparing a mixture by mixing 100 parts by weight of first washed beef and 1-3 parts by weight of green tea leaf powder; low-temperature aging the mixture at a temperature of 2-5° C. for 20-28 hours; Secondary washing of the low-temperature aged mixture; And rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and then pulverizing; Preparing freeze-dried beef powder comprising;

Preparing a mixture by adding at least one selected from the group consisting of leaves, branches, and stems of Yammil to a mixed solvent of water and ethanol in a volume ratio of 4:1; Preparing an extract by heating the mixture to a temperature of 85-95°C and extracting it for 10-14 hours; and filtering, concentrating, and freeze-drying the extract; preparing a medicinal buckwheat extract comprising a;

Preparing powder by freeze-drying and pulverizing the growth of edible snails; Preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5; Preparing an extract by heating the mixture to a temperature of 45-55°C and extracting it for 34-38 hours; Preparing a chondroitin extract comprising: filtering, concentrating and freeze-drying the extract;

Vitamin A 90-110 parts by weight, Vitamin B1 40-50 parts by weight, Vitamin B2 65-85 parts by weight, Vitamin B3 390-410 parts by weight, Vitamin B4 80-100 parts by weight, Vitamin B6 20-40 parts by weight, Vitamin D preparing a vitamin mixture comprising 150-170 parts by weight and 790-810 parts by weight vitamin E;

Preparing cabbage, beets and broccoli by washing and cutting into appropriate sizes; Mixing washed cabbage, beets and broccoli at a weight ratio of 3:1:1 to prepare a mixture, sprinkling salt on the mixture and pickling for 20-28 hours; Forming salt water by pouring water into the pickled mixture to adjust the total salt concentration to 4-5%; Preparing fermented vegetables by maturing the pickled mixture at a temperature of 30-40°C for 60-72 hours; and dehydrating and drying the fermented vegetables, rapidly freezing them at a temperature of -40-50°C, freeze-drying them, and then grinding them.

54-62 parts by weight of tapioca powder, 29-37 parts by weight of the freeze-dried chicken powder, 16-24 parts by weight of the freeze-dried beef powder, 0.1-6 parts by weight of bromelain powder, 4-12 parts by weight of the medicinal buckwheat extract, and the chondroitin A mixture was prepared by mixing 2-10 parts by weight of the extract, 0.1-1 part by weight of the vitamin mixture, 14-22 parts by weight of the fermented vegetable powder, and 17-25 parts by weight of chitosan oligosaccharide, and 150-250 parts by weight of purified water was added to the mixture. Mixing and heat sterilizing at a temperature of 90-100°C for 2-10 minutes;

Preparing a mixed dough by cooling the heat-sterilized mixture to a temperature of 30-40°C and maturing it at a temperature of 1-5°C for 8-14 hours; and

A method for manufacturing a natural gum nutritional supplement is provided, including the step of molding the mixed dough.

In addition, the present invention

Preparing chicken by first washing it and cutting it into appropriate sizes; Preparing a mixture by mixing 100 parts by weight of first washed chicken and 0.1-1 part by weight of green tea leaf powder; low-temperature aging the mixture at a temperature of 2-5° C. for 6-14 hours; Secondary washing of the low-temperature aged mixture; And rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and then pulverizing; Preparing freeze-dried chicken powder comprising;

Preparing beef by first washing it and cutting it into appropriate sizes; Preparing a mixture by mixing 100 parts by weight of first washed beef and 1-3 parts by weight of green tea leaf powder; low-temperature aging the mixture at a temperature of 2-5° C. for 20-28 hours; Secondary washing of the low-temperature aged mixture; And rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and then pulverizing; Preparing freeze-dried beef powder comprising;

Preparing a mixture by adding at least one selected from the group consisting of leaves, branches, and stems of Yammil to a mixed solvent of water and ethanol in a volume ratio of 4:1; Preparing an extract by heating the mixture to a temperature of 85-95°C and extracting it for 10-14 hours; and filtering, concentrating, and freeze-drying the extract; preparing a medicinal buckwheat extract comprising a;

Preparing powder by freeze-drying and pulverizing the growth of edible snails; Preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5; Preparing an extract by heating the mixture to a temperature of 45-55°C and extracting it for 34-38 hours; Preparing a chondroitin extract comprising: filtering, concentrating and freeze-drying the extract;

Vitamin A 90-110 parts by weight, Vitamin B1 40-50 parts by weight, Vitamin B2 65-85 parts by weight, Vitamin B3 390-410 parts by weight, Vitamin B4 80-100 parts by weight, Vitamin B6 20-40 parts by weight, Vitamin D preparing a vitamin mixture comprising 150-170 parts by weight and 790-810 parts by weight vitamin E;

Preparing cabbage, beets and broccoli by washing and cutting into appropriate sizes; Mixing washed cabbage, beets and broccoli at a weight ratio of 3:1:1 to prepare a mixture, sprinkling salt on the mixture and pickling for 20-28 hours; Forming salt water by pouring water into the pickled mixture to adjust the total salt concentration to 4-5%; Preparing fermented vegetables by maturing the pickled mixture at a temperature of 30-40°C for 60-72 hours; and dehydrating and drying the fermented vegetables, rapidly freezing them at a temperature of -40-50°C, freeze-drying them, and then grinding them.

54-62 parts by weight of tapioca powder, 29-37 parts by weight of the freeze-dried chicken powder, 16-24 parts by weight of the freeze-dried beef powder, 0.1-6 parts by weight of bromelain powder, 4-12 parts by weight of the medicinal buckwheat extract, and the chondroitin A mixture was prepared by mixing 2-10 parts by weight of the extract, 0.1-1 part by weight of the vitamin mixture, 14-22 parts by weight of the fermented vegetable powder, and 17-25 parts by weight of chitosan oligosaccharide, and 150-250 parts by weight of purified water was added to the mixture. Mixing and heat sterilizing at a temperature of 90-100°C for 2-10 minutes;

Preparing a mixed dough by cooling the heat-sterilized mixture to a temperature of 30-40°C and maturing it at a temperature of 1-5°C for 8-14 hours; and

A method for manufacturing a natural gum nutritional supplement is provided, including the step of molding the mixed dough using a mold of a type applicable to nose work products.

In addition, the present invention

Preparing chicken by first washing it and cutting it into appropriate sizes; Preparing a mixture by mixing 100 parts by weight of first washed chicken and 0.4-0.6 parts by weight of green tea leaf powder; low-temperature aging the mixture at a temperature of 2-5° C. for 8-12 hours; Secondary washing of the low-temperature aged mixture; And rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and then pulverizing; Preparing freeze-dried chicken powder comprising;

Preparing beef by first washing it and cutting it into appropriate sizes; Preparing a mixture by mixing 100 parts by weight of first washed beef and 1.5-2.5 parts by weight of green tea leaf powder; low-temperature aging the mixture at a temperature of 2-5° C. for 22-26 hours; Secondary washing of the low-temperature aged mixture; And rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and then pulverizing; Preparing freeze-dried beef powder comprising;

Preparing a mixture by adding at least one selected from the group consisting of leaves, branches, and stems of Yammil to a mixed solvent of water and ethanol in a volume ratio of 4:1; Preparing an extract by heating the mixture to a temperature of 88-92°C and extracting it for 11-13 hours; and filtering, concentrating, and freeze-drying the extract; preparing a medicinal buckwheat extract comprising a;

Preparing powder by freeze-drying and pulverizing the growth of edible snails; Preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5; Preparing an extract by heating the mixture to a temperature of 48-52°C and extracting it for 35-37 hours; Preparing a chondroitin extract comprising: filtering, concentrating and freeze-drying the extract;

Vitamin A 95-105 parts by weight, Vitamin B1 43-47 parts by weight, Vitamin B2 68-82 parts by weight, Vitamin B3 395-405 parts by weight, Vitamin B4 85-95 parts by weight, Vitamin B6 25-35 parts by weight, Vitamin D preparing a vitamin mixture comprising 155-165 parts by weight and 795-805 parts by weight vitamin E;

Preparing cabbage, beets and broccoli by washing and cutting into appropriate sizes; Mixing washed cabbage, beets and broccoli at a weight ratio of 3:1:1 to prepare a mixture, sprinkling salt on the mixture and pickling for 22-26 hours; Forming salt water by pouring water into the pickled mixture to adjust the total salt concentration to 4-5%; Preparing fermented vegetables by maturing the pickled mixture at a temperature of 30-40°C for 64-68 hours; and dehydrating and drying the fermented vegetables, rapidly freezing them at a temperature of -40-50°C, freeze-drying them, and then grinding them.

56-60 parts by weight of tapioca powder, 31-35 parts by weight of the freeze-dried chicken powder, 18-22 parts by weight of the freeze-dried beef powder, 1-3 parts by weight of bromelain powder, 6-10 parts by weight of the medicinal buckwheat extract, and the chondroitin A mixture was prepared by mixing 4-8 parts by weight of the extract, 0.4-0.6 parts by weight of the vitamin mixture, 16-20 parts by weight of the fermented vegetable powder, and 19-23 parts by weight of chitosan oligosaccharide, and 180-220 parts by weight of purified water was added to the mixture. Mixing and heat sterilizing at a temperature of 95-100°C for 4-8 minutes;

Cooling the heat-sterilized mixture to a temperature of 30-40°C and maturing it at a temperature of 1-5°C for 10-12 hours to prepare a mixed dough; and

A method for manufacturing a natural gum nutritional supplement is provided, including the step of molding the mixed dough.

The gum nutritional supplement according to the present invention is healthy because it uses tapioca starch with a low GI (glycemic index) value, and has excellent palatability due to freeze-dried chicken powder and freeze-dried beef powder. In addition, bromelain enzyme is included to facilitate digestion, absorption and bowel movements in protein-based dog diets, and medicinal hair wheat is included to protect the liver and provide nutrients as natural milk thistle, reducing tear stains and improving immunity. It contains chondroitin and a vitamin mixture to help maintain the health of the patella (hip joint), which is the most important concern for dogs from young dogs to older dogs. It also contains fermented vegetables to increase digestion, and is especially beneficial for dogs allergic to meat. do.

Figure 1 is a flowchart showing a method for producing a gum nutritional composition according to one aspect of the present invention;
Figure 2 is a flowchart showing a method of manufacturing a gum nutritional composition in another aspect of the present invention;
Figure 3 is a flowchart showing a method for producing freeze-dried chicken powder in the method for producing a gum nutritional composition in one aspect of the present invention;
Figure 4 is a flow chart showing a method for producing freeze-dried beef powder in the method for producing a gum nutritional composition in one aspect of the present invention;
Figure 5 is a flowchart showing a method for producing a medicinal buckwheat extract in a method for producing a gum nutritional composition in one aspect of the present invention;
Figure 6 is a flowchart showing a method for producing chondroitin extract in the method for producing a gum nutritional composition according to one aspect of the present invention;
Figure 7 is a flowchart showing a method for producing fermented vegetable powder in the method for producing a gum nutritional composition in one aspect of the present invention.

Hereinafter, various embodiments will be described in more detail with reference to the attached drawings. The embodiments described herein may be modified in various ways. Specific embodiments may be depicted in the drawings and described in detail in the detailed description. However, the specific embodiments disclosed in the attached drawings are only intended to facilitate understanding of the various embodiments. Accordingly, the technical idea is not limited to the specific embodiments disclosed in the attached drawings, and should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.

Terms containing ordinal numbers, such as primary, secondary, first, second, etc., may be used to describe various components, but these components are not limited by the above-mentioned terms. The above-mentioned terms are used only for the purpose of distinguishing one component from another.

In this specification, terms such as 'include' or 'have' are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof. When a component is said to be 'connected' or 'connected' to another component, it is understood that it may be directly connected or connected to the other component, but that other components may exist in between. It should be. On the other hand, when a component is mentioned as being 'directly connected' or 'directly connected' to another component, it should be understood that there are no other components in between.

In addition, when describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof is abbreviated or omitted.

The present invention provides a gum nutritional composition containing tapioca powder, freeze-dried chicken powder, freeze-dried beef powder, bromelain powder, medicinal buckwheat extract, chondroitin extract, vitamin mixture, fermented vegetable powder, and sugars.

Hereinafter, the gum nutritional composition according to the present invention will be described in detail.

The gum nutritional composition according to the present invention includes tapioca powder, freeze-dried chicken powder, freeze-dried beef powder, bromelain powder, medicinal buckwheat extract, chondroitin extract, vitamin mixture, fermented vegetable powder, and sugars.

The gum nutritional supplement according to the present invention is healthy because it uses tapioca starch with a low GI (glycemic index) value, and has excellent palatability due to freeze-dried chicken powder and freeze-dried beef powder. In addition, bromelain enzyme is included to facilitate digestion, absorption and bowel movements in protein-based dog diets, and medicinal hair wheat is included to protect the liver and provide nutrients as natural milk thistle, reducing tear stains and improving immunity. It contains chondroitin and a vitamin mixture to help maintain the health of the patella (hip joint), which is the most important concern for dogs from young dogs to older dogs. It also contains fermented vegetables to increase digestion, and is especially beneficial for dogs allergic to meat. do.

The gum nutritional composition according to the present invention includes tapioca powder.

The tapioca may be cassava starch collected from the bulb of cassava. Because tapioca is rich in vitamin C, it is said to make skin elastic and shiny and prevent melanin pigmentation, creating clean skin. In addition, tapioca contains vitamins and various nutrients that prevent accelerated skin aging, so it is effective in improving wrinkles and helps prevent skin aging. Furthermore, Typoca is fat-free, low-calorie, sugar-free, and cholesterol-free, so it has almost no calories and has the property of retaining moisture, so you can feel full even if you only consume a small amount. In addition, it contains various ingredients such as magnesium and iron, which are effective in preventing blood clots by dilating blood vessels and improving blood flow and circulation. It also helps control blood pressure and blood sugar by lowering blood cholesterol levels. Furthermore, it is rich in calcium and protein, which helps improve bone density and strengthen bones. It also helps in skeletal deformation and growth by activating metabolism in the body, and is effective in preventing arthritis and osteoporosis.

The gum nutritional composition according to the present invention includes freeze-dried chicken powder. The gum nutritional supplement according to the present invention contains freeze-dried chicken powder and has excellent palatability.

The freeze-dried chicken powder,

Preparing chicken by first washing it and cutting it into appropriate sizes;

Preparing a mixture by mixing 100 parts by weight of first washed chicken and 0.1-1 part by weight of green tea leaf powder;

low-temperature aging the mixture at a temperature of 2-5° C. for 6-14 hours;

Secondary washing of the low-temperature aged mixture; and

It is preferable to use a product prepared by rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and then pulverizing the mixture.

In addition, the freeze-dried chicken powder,

Preparing chicken by first washing it and cutting it into appropriate sizes;

Preparing a mixture by mixing 100 parts by weight of first washed chicken and 0.4-0.6 parts by weight of green tea leaf powder;

low-temperature aging the mixture at a temperature of 2-5° C. for 8-10 hours;

Secondary washing of the low-temperature aged mixture; and

It is more preferable to use a product prepared by rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and pulverizing the mixture.

The chicken may be chicken thigh meat, chicken breast, etc., and preferably may be a mixture of chicken leg meat and chicken breast at a weight ratio of 3:7.

The gum nutritional composition according to the present invention includes freeze-dried beef powder. The gum nutritional supplement according to the present invention contains freeze-dried beef powder and has excellent palatability.

The freeze-dried beef powder,

Preparing beef by first washing it and cutting it into appropriate sizes; Preparing a mixture by mixing 100 parts by weight of first washed beef and 1-3 parts by weight of green tea leaf powder; low-temperature aging the mixture at a temperature of 2-5° C. for 20-28 hours; Secondary washing of the low-temperature aged mixture; and rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and pulverizing the mixture.

In addition, the freeze-dried beef powder,

Preparing beef by first washing it and cutting it into appropriate sizes; Preparing a mixture by mixing 100 parts by weight of first washed beef and 1.5-2.5 parts by weight of green tea leaf powder; low-temperature aging the mixture at a temperature of 2-5° C. for 22-26 hours; Secondary washing of the low-temperature aged mixture; And it is more preferable to use a product prepared including the step of rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and pulverizing the mixture.

The beef may be chuck, forelimb, rump, etc., and preferably may be a mixture of chuck, forelimb, and rump in a weight ratio of 5:2:3.

The gum nutritional composition according to the present invention includes bromelain powder. The bromelain powder can be included in the gum nutritional composition to facilitate digestion, absorption and bowel movements in the dog's diet.

The bromelain is extracted from pineapple and is a proteolytic enzyme that promotes digestion and is used as a flavoring agent in food additives.

Bromelain is a proteolytic enzyme present in all parts of fresh pineapple, including the stem, fruit, and leaves. Although it exists in all parts of the pineapple, it is known that it is usually extracted and produced from the stem of the pineapple because production from the stem is the most economical using current extraction methods. Bromelain is a white to yellow-brown powder, soluble in water, and stable at room temperature. Bromelain is currently used in various fields, such as anti-inflammatory and nutritional supplements that aid digestion, and pharmaceuticals that suppress inflammation.

The gum nutritional composition according to the present invention includes medicinal buckwheat extract. The medicinal buckwheat extract can be included in a gum nutritional composition to protect the liver and provide nutrients as natural milk thistle, thereby reducing tear stains and enhancing immunity.

The medicinal buckwheat is known to be effective against gonorrhea, pneumonia, athlete's foot, acne, etc. In particular, among the medicinal buckwheat components, decanoyl acetaldehyde and quercitrin and iso-quercitrin, which have a strong diuretic effect, are known to have strong antibacterial activity against E. coli, mold, athlete's foot, and gonococci. As it becomes known, it has recently been sold as various products such as extract and fermented juice.

The medicinal buckwheat extract is,

Preparing a mixture by adding at least one selected from the group consisting of leaves, branches, and stems of Yammil to a mixed solvent of water and ethanol in a volume ratio of 4:1;

Preparing an extract by heating the mixture to a temperature of 85-95°C and extracting it for 10-14 hours; and

It is preferable to use one prepared including the steps of filtering, concentrating and freeze-drying the extract.

In addition, the medicinal buckwheat extract,

Preparing a mixture by adding at least one selected from the group consisting of leaves, branches, and stems of Yammil to a mixed solvent of water and ethanol in a volume ratio of 4:1;

Preparing an extract by heating the mixture to a temperature of 88-92°C and extracting it for 11-13 hours; and

It is more preferable to use one prepared including the steps of filtering, concentrating and freeze-drying the extract.

The gum nutritional composition according to the present invention includes chondroitin extract. By including the chondroitin extract in the gum nutritional composition, it helps maintain the health of the patella (hip joint), which is the biggest concern among the dog population, from young dogs to elderly dogs.

The chondroitin contains allantoin as its main substance and consists of glycolic acid and elastin, so it has the function of stabilizing (calming) the skin of pets, preventing skin troubles, and soothing the skin. It has the function of maintaining elasticity.

The chondroitin extract,

Preparing powder by freeze-drying and pulverizing the growth of edible snails;

Preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5;

Preparing an extract by heating the mixture to a temperature of 45-55°C and extracting it for 34-38 hours; and

It is preferable to use one prepared including the steps of filtering, concentrating and freeze-drying the extract.

In addition, the chondroitin extract,

Preparing powder by freeze-drying and pulverizing the growth of edible snails;

Preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5;

Preparing an extract by heating the mixture to a temperature of 48-52°C and extracting it for 35-37 hours; and

It is more preferable to use one prepared including the steps of filtering, concentrating and freeze-drying the extract.

The gum nutritional composition according to the present invention includes a vitamin mixture. The vitamin mixture can be included in a gum nutritional composition to supply various nutrients.

The vitamin mixture contains 90-110 parts by weight of vitamin A, 40-50 parts by weight of vitamin B1, 65-85 parts by weight of vitamin B2, 390-410 parts by weight of vitamin B3, 80-100 parts by weight of vitamin B4, and 20-40 parts by weight of vitamin B6. parts by weight, preferably 150-170 parts by weight of vitamin D and 790-810 parts by weight of vitamin E, 95-105 parts by weight of vitamin A, 44-46 parts by weight of vitamin B1, 68-82 parts by weight of vitamin B2, and 395 parts by weight of vitamin B3. -405 parts by weight, 85-95 parts by weight of vitamin B4, 25-35 parts by weight of vitamin B6, 155-165 parts by weight of vitamin D, and 795-805 parts by weight of vitamin E, more preferably 100 parts by weight of vitamin A, vitamin Most preferably, it contains 45 parts by weight of B1, 75 parts by weight of vitamin B2, 400 parts by weight of vitamin B3, 90 parts by weight of vitamin B4, 30 parts by weight of vitamin B6, 160 parts by weight of vitamin D, and 800 parts by weight of vitamin E.

Vitamin A prevents night blindness, decreased vision, conjunctivitis, various eye diseases, strengthens immune function, boosts skin elasticity, and vitamin B1 relieves fatigue and stress, improves immunity, relieves stomatitis, and improves muscle pain, neuralgia, and arthritis. Vitamin B2 treats angular stomatitis, glossitis, angle, conjunctivitis, and seborrheic dermatitis, detoxifies the liver, reduces weakening of eyesight, and reduces eye fatigue. Vitamin B3 is involved in various redox reactions, and vitamin B4 is involved in various redox reactions. It has the effect of increasing muscle mass, reducing body fat, lowering cholesterol levels, relieving stress, recovering from fatigue and preventing dementia, and vitamin B6 has the effect of improving anemia, improving depression, developing athletic ability, anti-cancer effect, producing red blood cells and preventing birth defects, Vitamin D prevents rickets, cavities, and fractures, enhances immunity, and has anti-cancer effects, and vitamin E has antioxidant effects, lowers blood cholesterol, improves blood circulation, prevents blood clots, delays aging, and inhibits cataract formation.

The gum nutritional composition according to the present invention includes fermented vegetable powder. Incorporating the fermented vegetable powder into the chewing gum nutritional composition increases digestibility and is particularly beneficial for dogs allergic to meat.

The fermented vegetables are rich in vitamins, enzymes, and minerals, which stimulate the body's metabolism. They are also rich in fiber, so they do not cause food poisoning when digested in the stomach, and improve digestive function. give. And since fermented vegetables contain a variety of nutrients that are beneficial to the body, they can be expected to prevent diseases and have skin beautifying effects.

The fermented vegetable powder is,

Preparing cabbage, beets and broccoli by washing and cutting into appropriate sizes;

Mixing washed cabbage, beets and broccoli at a weight ratio of 3:1:1 to prepare a mixture, sprinkling salt on the mixture and pickling for 20-28 hours;

Forming salt water by pouring water into the pickled mixture to adjust the total salt concentration to 4-5%;

Preparing fermented vegetables by maturing the pickled mixture at a temperature of 30-40°C for 60-72 hours; and

It is preferable to use one that is prepared including the steps of dehydrating and drying the fermented vegetables, rapidly freezing them at a temperature of -40-50°C, freeze-drying, and then pulverizing them.

In addition, the fermented vegetable powder,

Preparing cabbage, beets and broccoli by washing and cutting into appropriate sizes;

Mixing washed cabbage, beets and broccoli at a weight ratio of 3:1:1 to prepare a mixture, sprinkling salt on the mixture and pickling for 22-26 hours;

Forming salt water by pouring water into the pickled mixture to adjust the total salt concentration to 4-5%;

Preparing fermented vegetables by maturing the pickled mixture at a temperature of 30-40°C for 64-68 hours; and

It is more preferable to use a product prepared including the steps of dehydrating and drying the fermented vegetables, rapidly freezing them at a temperature of -40-50°C, freeze-drying, and then pulverizing them.

The gum nutritional composition according to the present invention contains sugars. Gum contains sugars to further increase the palatability of nutritional supplements and facilitate manufacture in gum form.

The saccharide preferably uses chitosan oligosaccharide.

The chitosan oligosaccharide has antibacterial activity against Gram-negative bacteria such as Escherichia coli and Salmonella that cause diarrhea, and this is because the cationic amine group of chitosan reacts with the anionic carboxyl group of the microbial cell wall to inhibit the activity of pathogenic microorganisms. Chitosan oligosaccharides also have the effect of improving immunity in livestock by activating T-cells, macrophages, and natural killer cells in the immune system.

The chitosan oligosaccharide is a partially decomposed product of chitin·chitosan, and is a highly functional bioactive material that exhibits high water solubility while maintaining the physiological properties of chitosan. Chitin and chitosan are polysaccharides that exist in nature and are new functional materials that have recently received particular attention. Chitin (β-poly-Ν-acetyl-D-glucosamine) is a material derived from the shell of crustaceans such as crabs. It is a type of nitrogen-containing polysaccharide extracted from , which exists widely in nature, but its use is very limited because it is insoluble in water-soluble solvents. On the other hand, chitosan is a natural polymer substance (β-poly-D-glucosamine) made by deacetylating chitin, that is, a natural polymer polysaccharide in which glucosamine is bonded at β-1,4, and is made by heating chitin in sodium hydroxide, etc. It can be obtained through deacetylation treatment, has a wide range of physiological activities, and is widely used because it is water-soluble in weak acidity. However, even though it is slightly acidic and water-soluble, chitosan is generally poorly soluble and highly viscous, making it difficult to apply to foods as it changes the physical properties of foods. It also has low solubility in water and digestive juices, making it difficult to absorb in the human digestive tract even when ingested. It is difficult to expect effectiveness compared to its excellent functionality.

The above-mentioned Chitosan Oligo Saccharide solves these problems of chitin and chitosan. It maintains the physiological characteristics of chitosan while exhibiting high solubility in water-soluble solvents, so it is easy to add to food and has an excellent absorption rate in the body. It is attracting attention from the food and pharmaceutical industries as a highly functional bioactive substance. Chitosan oligosaccharides have the structure of chitosan and a chemical structure in which about 2 to 10 glucosamine six-carbon sugars (monosaccharides) are bonded.

Since the chitosan oligosaccharide maintains the physiological characteristics of chitosan, like chitosan, it has an immunity strengthening effect, cell activation effect, blood pressure lowering effect, cholesterol control action, promotion of carcinogen excretion action, radioactive material discharge action, anemia and improvement of liver function. It is reported to exhibit various physiological activities, such as promoting intestinal function and digestion, promoting uric acid excretion, antibacterial activity, anticancer and antitumor activity, promoting calcium absorption, and suppressing the rise in blood sugar levels.

The gum nutritional composition according to the present invention includes 54-62 parts by weight of tapioca powder, 29-37 parts by weight of freeze-dried chicken powder, 16-24 parts by weight of freeze-dried beef powder, 0.1-6 parts by weight of bromelain powder, and 4-12 parts by weight of buckwheat extract. Parts by weight, Chondroitin extract 2-10 parts by weight, Vitamin A 90-110 parts by weight, Vitamin B1 40-50 parts by weight, Vitamin B2 65-85 parts by weight, Vitamin B3 390-410 parts by weight, Vitamin B4 80-100 parts by weight , 0.1-1 part by weight of a vitamin mixture containing 20-40 parts by weight of vitamin B6, 150-170 parts by weight of vitamin D and 790-810 parts by weight of vitamin E, 14-22 parts by weight of fermented vegetable powder containing cabbage, beets and broccoli. and 17-25 parts by weight of chitosan oligosaccharide,

Tapioca powder 56-60 parts by weight, freeze-dried chicken powder 31-35 parts by weight, freeze-dried beef powder 18-22 parts by weight, bromelain powder 1-3 parts by weight, medicinal buckwheat extract 6-10 parts by weight, chondroitin extract 4-8 Parts by weight, Vitamin A 95-105 parts by weight, Vitamin B1 44-46 parts by weight, Vitamin B2 70-80 parts by weight, Vitamin B3 395-405 parts by weight, Vitamin B4 85-95 parts by weight, Vitamin B6 25-35 parts by weight , 0.4-0.6 parts by weight of a vitamin mixture containing 155-165 parts by weight of vitamin D and 795-805 parts by weight of vitamin E, 16-20 parts by weight of fermented vegetable powder including cabbage, beets and broccoli, and 19-23 parts by weight of chitosan oligosaccharides. It is more desirable to include,

58 parts by weight of tapioca powder, 33 parts by weight of freeze-dried chicken powder, 20 parts by weight of freeze-dried beef powder, 2 parts by weight of bromelain powder, 8 parts by weight of buckwheat extract, 6 parts by weight of chondroitin extract, 100 parts by weight of vitamin A, 45 parts by weight of vitamin B1 0.5 parts by weight of a vitamin mixture comprising 75 parts by weight of vitamin B2, 400 parts by weight of vitamin B3, 90 parts by weight of vitamin B4, 30 parts by weight of vitamin B6, 160 parts by weight of vitamin D and 800 parts by weight of vitamin E, cabbage, beets and It is most preferable to include 18 parts by weight of fermented vegetable powder including broccoli and 21 parts by weight of chitosan oligosaccharide.

In addition, the present invention

Preparing chicken by first washing it and cutting it into appropriate sizes; Preparing a mixture by mixing 100 parts by weight of first washed chicken and 0.1-1 part by weight of green tea leaf powder; low-temperature aging the mixture at a temperature of 2-5° C. for 6-14 hours; Secondary washing of the low-temperature aged mixture; And rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and then pulverizing; Preparing freeze-dried chicken powder comprising;

Preparing beef by first washing it and cutting it into appropriate sizes; Preparing a mixture by mixing 100 parts by weight of first washed beef and 1-3 parts by weight of green tea leaf powder; low-temperature aging the mixture at a temperature of 2-5° C. for 20-28 hours; Secondary washing of the low-temperature aged mixture; And rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and then pulverizing; Preparing freeze-dried beef powder comprising;

Preparing a mixture by adding at least one selected from the group consisting of leaves, branches, and stems of Yammil to a mixed solvent of water and ethanol in a volume ratio of 4:1; Preparing an extract by heating the mixture to a temperature of 85-95°C and extracting it for 10-14 hours; and filtering, concentrating, and freeze-drying the extract; preparing a medicinal buckwheat extract comprising a;

Preparing powder by freeze-drying and pulverizing the growth of edible snails; Preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5; Preparing an extract by heating the mixture to a temperature of 45-55°C and extracting it for 34-38 hours; Preparing a chondroitin extract comprising: filtering, concentrating and freeze-drying the extract;

Vitamin A 90-110 parts by weight, Vitamin B1 40-50 parts by weight, Vitamin B2 65-85 parts by weight, Vitamin B3 390-410 parts by weight, Vitamin B4 80-100 parts by weight, Vitamin B6 20-40 parts by weight, Vitamin D preparing a vitamin mixture comprising 150-170 parts by weight and 790-810 parts by weight vitamin E;

Preparing cabbage, beets and broccoli by washing and cutting into appropriate sizes; Mixing washed cabbage, beets and broccoli at a weight ratio of 3:1:1 to prepare a mixture, sprinkling salt on the mixture and pickling for 20-28 hours; Forming salt water by pouring water into the pickled mixture to adjust the total salt concentration to 4-5%; Preparing fermented vegetables by maturing the pickled mixture at a temperature of 30-40°C for 60-72 hours; and dehydrating and drying the fermented vegetables, rapidly freezing them at a temperature of -40-50°C, freeze-drying them, and then grinding them.

54-62 parts by weight of tapioca powder, 29-37 parts by weight of the freeze-dried chicken powder, 16-24 parts by weight of the freeze-dried beef powder, 0.1-6 parts by weight of bromelain powder, 4-12 parts by weight of the medicinal buckwheat extract, and the chondroitin A mixture was prepared by mixing 2-10 parts by weight of the extract, 0.1-1 part by weight of the vitamin mixture, 14-22 parts by weight of the fermented vegetable powder, and 17-25 parts by weight of chitosan oligosaccharide, and 150-250 parts by weight of purified water was added to the mixture. Mixing and heat sterilizing at a temperature of 90-100°C for 2-10 minutes;

Preparing a mixed dough by cooling the heat-sterilized mixture to a temperature of 30-40°C and maturing it at a temperature of 1-5°C for 8-14 hours; and

It provides a method for manufacturing a gum nutritional supplement including the step of molding the mixed dough.

At this time, Figure 1 shows a flowchart showing the manufacturing method of the gum nutritional supplement in one aspect of the present invention, Figure 2 shows the manufacturing method of the gum nutritional supplement in another aspect of the present invention, and Figure 3 shows one aspect of the present invention. In the method for producing a gum nutritional supplement, a method for producing freeze-dried chicken powder is shown in a flow chart, and in Figure 4, a flow chart shows a method for producing freeze-dried beef powder in the manufacturing method for a gum nutritional supplement in one aspect of the present invention. In Figure 5, a flowchart shows the method for producing the medicinal buckwheat extract in the method for producing a gum nutritional supplement in one aspect of the present invention, and in Figure 6, the method for producing the chondroitin extract in the manufacturing method for the gum nutritional supplement in one aspect of the present invention is shown. The method is shown in a flowchart, and Figure 7 shows a flowchart showing the method for producing fermented vegetable powder in the method for producing gum nutrients in one aspect of the present invention.

Hereinafter, the manufacturing method of the gum nutritional supplement according to the present invention will be described in detail step by step with reference to the flow chart of FIGS. 1-7.

First, the manufacturing method of the gum nutritional supplement according to the present invention includes the steps of first washing chicken and cutting it to an appropriate size to prepare it; Preparing a mixture by mixing 100 parts by weight of first washed chicken and 0.1-1 part by weight of green tea leaf powder; low-temperature aging the mixture at a temperature of 2-5° C. for 6-14 hours; Secondary washing of the low-temperature aged mixture; And rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and pulverizing the mixture. It includes the step of producing freeze-dried chicken powder comprising a step.

In this step, freeze-dried chicken powder is prepared. The gum nutritional supplement according to the present invention contains freeze-dried chicken powder and has excellent palatability.

The step of preparing the freeze-dried chicken powder includes first washing the chicken and cutting it into an appropriate size to prepare it. First, wash the prepared chicken and cut it into appropriate sizes.

The chicken may be chicken thigh meat, chicken breast, etc., and preferably may be a mixture of chicken leg meat and chicken breast at a weight ratio of 3:7.

The step of preparing the freeze-dried chicken powder includes preparing a mixture by mixing 100 parts by weight of first washed chicken and 0.1-1 part by weight of green tea leaf powder. By mixing the first washed chicken with green tea leaf powder to make a mixture, you can reduce the smell of chicken and make the meat tender. The green tea leaf powder is preferably mixed at 0.1-1 part by weight, more preferably at 0.4-0.6 parts by weight, and most preferably at 0.5 parts by weight.

The step of preparing the freeze-dried chicken powder includes low-temperature aging the mixture at a temperature of 2-5° C. for 6-14 hours. The mixture of chicken and green tea leaf powder is aged at low temperature. The meat quality can be made more tender through low-temperature aging. Preferably, the mixture is aged at a low temperature of 2-5°C for 6-14 hours, more preferably, the mixture is aged at a low temperature of 2-5°C for 8-12 hours, and the mixture is aged for 10 hours. It is most desirable to perform low-temperature aging at a temperature of 2-5℃.

The step of preparing the freeze-dried chicken powder includes secondary washing of the low-temperature aged mixture. The chicken odor can be completely removed through the secondary washing.

The step of preparing the freeze-dried chicken powder includes rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and grinding.

Next, the method for producing a gum nutritional supplement according to the present invention includes the steps of first washing beef and cutting it into appropriate sizes to prepare it; Preparing a mixture by mixing 100 parts by weight of first washed beef and 1-3 parts by weight of green tea leaf powder; low-temperature aging the mixture at a temperature of 2-5° C. for 20-28 hours; Secondary washing of the low-temperature aged mixture; And a step of rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and pulverizing the mixture. It includes the step of producing freeze-dried beef powder comprising a.

In this step, freeze-dried beef powder is prepared. The gum nutritional supplement according to the present invention has better palatability because it contains freeze-dried beef powder.

The step of producing the freeze-dried beef powder includes preparing beef by first washing it and cutting it into appropriate sizes. First, wash the prepared beef and cut it into appropriate sizes.

The beef may be chuck, forelimb, rump, etc., and preferably may be a mixture of chuck, forelimb, and rump in a weight ratio of 5:2:3.

The step of preparing the freeze-dried beef powder includes preparing a mixture by mixing 100 parts by weight of first washed chicken and 1-3 parts by weight of green tea leaf powder. By mixing the first washed beef with green tea leaf powder to make a mixture, you can reduce the beef odor and make the meat tender. The green tea leaf powder is preferably mixed in an amount of 1-3 parts by weight, more preferably in an amount of 1.5-2.5 parts by weight, and most preferably in an amount of 2 parts by weight.

The step of preparing the freeze-dried beef powder includes low-temperature aging the mixture at a temperature of 2-5° C. for 20-28 hours. The mixture of beef and green tea leaf powder is aged at low temperature. The meat quality can be made more tender through low-temperature aging. Preferably, the mixture is aged at a low temperature of 2-5°C for 20-28 hours, more preferably, the mixture is aged at a low temperature of 2-5°C for 22-26 hours, and the mixture is aged for 24 hours. It is most desirable to perform low-temperature aging at a temperature of 2-5℃.

The step of producing the freeze-dried beef powder includes secondary washing of the low-temperature aged mixture. The beef odor can be completely removed through the secondary washing.

The step of preparing the freeze-dried beef powder includes rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and grinding.

Next, the method for producing a gum nutritional supplement according to the present invention is to prepare a mixture by adding at least one selected from the group consisting of leaves, branches, and stems of medicinal buckwheat to a mixed solvent in which water and ethanol are mixed at a volume ratio of 4:1. steps; Preparing an extract by heating the mixture to a temperature of 85-95°C and extracting it for 10-14 hours; and filtering, concentrating and freeze-drying the extract.

In this step, medicinal buckwheat extract is prepared.

The medicinal buckwheat is known to be effective against gonorrhea, pneumonia, athlete's foot, acne, etc. In particular, among the medicinal buckwheat components, decanoyl acetaldehyde and quercitrin and iso-quercitrin, which have a strong diuretic effect, are known to have strong antibacterial activity against E. coli, mold, athlete's foot, and gonococci. As it becomes known, it has recently been sold as various products such as extract and fermented juice.

The step of preparing the medicinal buckwheat extract includes adding one or more species selected from the group consisting of leaves, branches, and stems of the medicinal buckwheat extract to a mixed solvent in which water and ethanol are mixed at a volume ratio of 4:1 to prepare a mixture. do.

The step of preparing the medicinal buckwheat extract includes heating the mixture to a temperature of 85-95° C. and extracting the mixture for 10-14 hours to prepare an extract. It is more preferable to prepare the extract by heating the mixture to a temperature of 85-95°C and extracting it for 11-13 hours.

The step of preparing the medicinal buckwheat extract includes filtering, concentrating, and freeze-drying the extract.

Next, the method for producing a gum nutritional supplement according to the present invention includes the steps of freeze-drying the growth of edible snails and pulverizing them to prepare powder; Preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5; Preparing an extract by heating the mixture to a temperature of 45-55°C and extracting it for 34-38 hours; and filtering, concentrating and freeze-drying the extract.

In this step, chondroitin extract is prepared.

The chondroitin contains allantoin as its main substance and consists of glycolic acid and elastin, so it has the function of stabilizing (calming) the skin of pets, preventing skin troubles, and soothing the skin. It has the function of maintaining elasticity.

The step of preparing the chondroitin extract includes freeze-drying the growth of edible snails and pulverizing them to prepare powder. To prepare the chondroitin extract, freeze-dried powder is prepared using the growth of edible snails.

Preparing the chondroitin extract includes adding the powder to a sodium acetate solution of pH 4-5 to prepare a mixture. Freeze-dried powder is prepared using the growth of the edible snail, the prepared powder is added to a sodium acetate solution to prepare a mixture, and then extraction is started.

The step of preparing the chondroitin extract includes heating the mixture to a temperature of 45-55° C. and extracting the mixture for 34-38 hours to prepare an extract. It is more preferable to prepare the extract by heating the mixture to a temperature of 48-52°C and extracting it for 35-37 hours.

Preparing the chondroitin extract includes filtering, concentrating, and freeze-drying the extract.

Next, the manufacturing method of the gum nutritional supplement according to the present invention is 90-110 parts by weight of vitamin A, 40-50 parts by weight of vitamin B1, 65-85 parts by weight of vitamin B2, 390-410 parts by weight of vitamin B3, and 80-100 parts by weight of vitamin B4. parts by weight, 20-40 parts by weight of vitamin B6, 150-170 parts by weight of vitamin D, and 790-810 parts by weight of vitamin E.

In this step, the vitamin mixture is prepared.

The vitamin mixture contains 90-110 parts by weight of vitamin A, 40-50 parts by weight of vitamin B1, 65-85 parts by weight of vitamin B2, 390-410 parts by weight of vitamin B3, 80-100 parts by weight of vitamin B4, and 20-40 parts by weight of vitamin B6. parts by weight, preferably 150-170 parts by weight of vitamin D and 790-810 parts by weight of vitamin E, 95-105 parts by weight of vitamin A, 44-46 parts by weight of vitamin B1, 68-82 parts by weight of vitamin B2, and 395 parts by weight of vitamin B3. -405 parts by weight, 85-95 parts by weight of vitamin B4, 25-35 parts by weight of vitamin B6, 155-165 parts by weight of vitamin D, and 795-805 parts by weight of vitamin E, more preferably 100 parts by weight of vitamin A, vitamin Most preferably, it contains 45 parts by weight of B1, 75 parts by weight of vitamin B2, 400 parts by weight of vitamin B3, 90 parts by weight of vitamin B4, 30 parts by weight of vitamin B6, 160 parts by weight of vitamin D, and 800 parts by weight of vitamin E.

Vitamin A prevents night blindness, decreased vision, conjunctivitis, various eye diseases, strengthens immune function, boosts skin elasticity, and vitamin B1 relieves fatigue and stress, improves immunity, relieves stomatitis, and improves muscle pain, neuralgia, and arthritis. Vitamin B2 treats angular stomatitis, glossitis, angle, conjunctivitis, and seborrheic dermatitis, detoxifies the liver, reduces weakening of eyesight, and reduces eye fatigue. Vitamin B3 is involved in various redox reactions, and vitamin B4 is involved in various redox reactions. It has the effect of increasing muscle mass, reducing body fat, lowering cholesterol levels, relieving stress, recovering from fatigue and preventing dementia, and vitamin B6 has the effect of improving anemia, improving depression, developing athletic ability, anti-cancer effect, producing red blood cells and preventing birth defects, Vitamin D prevents rickets, cavities, and fractures, enhances immunity, and has anti-cancer effects, and vitamin E has antioxidant effects, lowers blood cholesterol, improves blood circulation, prevents blood clots, delays aging, and inhibits cataract formation.

Next, the method for producing a gum nutritional supplement according to the present invention includes preparing cabbage, beets, and broccoli by washing them and cutting them into appropriate sizes; Mixing washed cabbage, beets and broccoli at a weight ratio of 3:1:1 to prepare a mixture, sprinkling salt on the mixture and pickling for 20-28 hours; Forming salt water by pouring water into the pickled mixture to adjust the total salt concentration to 4-5%; Preparing fermented vegetables by maturing the pickled mixture at a temperature of 30-40°C for 60-72 hours; and dehydrating and drying the fermented vegetables, rapidly freezing them at a temperature of -40-50°C, freeze-drying them, and grinding them.

In this step, fermented vegetable powder is prepared. Incorporating the fermented vegetable powder into the chewing gum nutritional composition increases digestibility and is particularly beneficial for dogs allergic to meat.

The fermented vegetables are rich in vitamins, enzymes, and minerals, which stimulate the body's metabolism. They are also rich in fiber, so they do not cause food poisoning when digested in the stomach, and improve digestive function. give. And since fermented vegetables contain a variety of nutrients that are beneficial to the body, they can be expected to prevent diseases and have skin beautifying effects.

The step of preparing the fermented vegetable powder includes washing cabbage, beets, and broccoli and cutting them into appropriate sizes. To prepare vegetable powder, wash cabbage, beets, and broccoli and then cut them into appropriate sizes.

The step of preparing the fermented vegetable powder includes mixing washed cabbage, beets, and broccoli at a weight ratio of 3:1:1 to prepare a mixture, sprinkling salt on the mixture, and pickling for 20-28 hours. The mixture is a mixture of cabbage, beets and broccoli in a weight ratio of 3:1:1, sprinkled with salt and pickled for 20-28 hours. More preferably, it is pickled for 22-26 hours, and most preferably, it is pickled for 24 hours.

The step of preparing the fermented vegetable powder includes forming salt water by pouring water into the pickled mixture and adjusting the total salt concentration to 4-5%. Water is poured into the pickled mixture above to form brine. The concentration of salt water is adjusted to 4-5% to form salt water, and fermented vegetables are produced by maturing it at the later stage.

The step of producing the fermented vegetable powder includes producing fermented vegetables by maturing the pickled mixture at a temperature of 30-40°C for 60-72 hours. Fermented vegetables are made by pickling vegetables in salt water. The aging is preferably carried out at a temperature of 30-40°C for 60-72 hours, more preferably at a temperature of 30-40°C for 62-70 hours, and at a temperature of 34-36°C for 66 hours. It is most desirable to carry out

The step of preparing the fermented vegetable powder includes dehydrating and drying the fermented vegetable, rapidly freezing it at a temperature of minus 40-50° C., freeze-drying, and pulverizing the fermented vegetable powder.

Next, the method for manufacturing the gum nutritional supplement according to the present invention is 54-62 parts by weight of tapioca powder, 29-37 parts by weight of the freeze-dried chicken powder, 16-24 parts by weight of the freeze-dried beef powder, and 0.1-6 parts by weight of the bromelain powder. 4-12 parts by weight of the medicinal buckwheat extract, 2-10 parts by weight of the chondroitin extract, 0.1-1 part by weight of the vitamin mixture, 14-22 parts by weight of the fermented vegetable powder, and 17-25 parts by weight of chitosan oligosaccharide to form a mixture. It includes the step of mixing 150-250 parts by weight of purified water with the mixture and heat sterilizing it at a temperature of 90-100°C for 2-10 minutes.

In the above step, tapioca powder, which is the main ingredient for manufacturing gum nutrients, prepared freeze-dried chicken powder, freeze-dried beef powder, medicinal buckwheat extract, chondroitin extract, vitamin mixture, fermented vegetable powder, bromelain powder, and chitosan oligosaccharide are mixed to create a mixture. Prepare, mix purified water and heat to sterilize.

The chitosan oligosaccharide has antibacterial activity against Gram-negative bacteria such as Escherichia coli and Salmonella that cause diarrhea, and this is because the cationic amine group of chitosan reacts with the anionic carboxyl group of the microbial cell wall to inhibit the activity of pathogenic microorganisms. Chitosan oligosaccharides also have the effect of improving immunity in livestock by activating T-cells, macrophages, and natural killer cells in the immune system.

The chitosan oligosaccharide is a partially decomposed product of chitin·chitosan, and is a highly functional bioactive material that exhibits high water solubility while maintaining the physiological properties of chitosan. Chitin and chitosan are polysaccharides that exist in nature and are new functional materials that have recently received particular attention. Chitin (β-poly-Ν-acetyl-D-glucosamine) is a material derived from the shell of crustaceans such as crabs. It is a type of nitrogen-containing polysaccharide extracted from , which exists widely in nature, but its use is very limited because it is insoluble in water-soluble solvents. On the other hand, chitosan is a natural polymer substance (β-poly-D-glucosamine) made by deacetylating chitin, that is, a natural polymer polysaccharide in which glucosamine is bonded at β-1,4, and is made by heating chitin in sodium hydroxide, etc. It can be obtained through deacetylation treatment, has a wide range of physiological activities, and is widely used because it is water-soluble in weak acidity. However, even though it is slightly acidic and water-soluble, chitosan is generally poorly soluble and highly viscous, making it difficult to apply to foods as it changes the physical properties of foods. It also has low solubility in water and digestive juices, making it difficult to absorb in the human digestive tract even when ingested. It is difficult to expect effectiveness compared to its excellent functionality.

The above-mentioned Chitosan Oligo Saccharide solves these problems of chitin and chitosan. It maintains the physiological characteristics of chitosan while exhibiting high solubility in water-soluble solvents, so it is easy to add to food and has an excellent absorption rate in the body. It is attracting attention from the food and pharmaceutical industries as a highly functional bioactive substance. Chitosan oligosaccharides have the structure of chitosan and a chemical structure in which about 2 to 10 glucosamine six-carbon sugars (monosaccharides) are bonded.

Since the chitosan oligosaccharide maintains the physiological characteristics of chitosan, like chitosan, it has an immunity strengthening effect, cell activation effect, blood pressure lowering effect, cholesterol control action, promotion of carcinogen excretion action, radioactive material discharge action, anemia and improvement of liver function. It is reported to exhibit various physiological activities, such as promoting intestinal function and digestion, promoting uric acid excretion, antibacterial activity, anticancer and antitumor activity, promoting calcium absorption, and suppressing the rise in blood sugar levels.

The gum nutritional composition according to the present invention includes 54-62 parts by weight of tapioca powder, 29-37 parts by weight of freeze-dried chicken powder, 16-24 parts by weight of freeze-dried beef powder, 0.1-6 parts by weight of bromelain powder, and 4-12 parts by weight of buckwheat extract. Parts by weight, Chondroitin extract 2-10 parts by weight, Vitamin A 90-110 parts by weight, Vitamin B1 40-50 parts by weight, Vitamin B2 65-85 parts by weight, Vitamin B3 390-410 parts by weight, Vitamin B4 80-100 parts by weight , 0.1-1 part by weight of a vitamin mixture containing 20-40 parts by weight of vitamin B6, 150-170 parts by weight of vitamin D and 790-810 parts by weight of vitamin E, 14-22 parts by weight of fermented vegetable powder containing cabbage, beets and broccoli. and 17-25 parts by weight of chitosan oligosaccharide,

Tapioca powder 56-60 parts by weight, freeze-dried chicken powder 31-35 parts by weight, freeze-dried beef powder 18-22 parts by weight, bromelain powder 1-3 parts by weight, medicinal buckwheat extract 6-10 parts by weight, chondroitin extract 4-8 Parts by weight, Vitamin A 95-105 parts by weight, Vitamin B1 44-46 parts by weight, Vitamin B2 70-80 parts by weight, Vitamin B3 395-405 parts by weight, Vitamin B4 85-95 parts by weight, Vitamin B6 25-35 parts by weight , 0.4-0.6 parts by weight of a vitamin mixture containing 155-165 parts by weight of vitamin D and 795-805 parts by weight of vitamin E, 16-20 parts by weight of fermented vegetable powder including cabbage, beets and broccoli, and 19-23 parts by weight of chitosan oligosaccharides. It is more desirable to include,

58 parts by weight of tapioca powder, 33 parts by weight of freeze-dried chicken powder, 20 parts by weight of freeze-dried beef powder, 2 parts by weight of bromelain powder, 8 parts by weight of buckwheat extract, 6 parts by weight of chondroitin extract, 100 parts by weight of vitamin A, 45 parts by weight of vitamin B1 0.5 parts by weight of a vitamin mixture comprising 75 parts by weight of vitamin B2, 400 parts by weight of vitamin B3, 90 parts by weight of vitamin B4, 30 parts by weight of vitamin B6, 160 parts by weight of vitamin D and 800 parts by weight of vitamin E, cabbage, beets and It is most preferable to include 18 parts by weight of fermented vegetable powder including broccoli and 21 parts by weight of chitosan oligosaccharide.

The heat sterilization is preferably performed at a temperature of 90-100°C for 2-10 minutes, more preferably at a temperature of 95-100°C for 4-8 minutes, and 6 minutes at a temperature of 98-100°C. It is most desirable to perform it during

Next, the method for producing a gum nutrient according to the present invention includes the steps of cooling the heat-sterilized mixture to a temperature of 30-40°C and maturing it at a temperature of 1-5°C for 8-14 hours to prepare a mixed dough. Includes.

In this step, the mixture sterilized by heat at high temperature is first cooled and then aged at low temperature to prepare a mixed dough.

The aging is preferably done at a temperature of 1-5°C for 8-14 hours, more preferably at a temperature of 1-5°C for 10-12 hours, and aged at a temperature of 1-5°C for 11 hours. Aging is most desirable.

Next, the gum nutritional composition according to the present invention includes the step of molding the mixed dough.

In this step, the mixed dough is formed.

The mixed dough can be molded using a mold applicable to nose work products.

Afterwards, it can be baked in an oven to form gum nutrients.

The present invention provides a gum nutritional supplement containing tapioca powder, freeze-dried chicken powder, freeze-dried beef powder, bromelain powder, medicinal buckwheat extract, chondroitin extract, vitamin mixture, fermented vegetable powder, and sugars.

Hereinafter, the gum nutritional supplement according to the present invention will be described in detail.

The gum nutritional supplement according to the present invention includes tapioca powder, freeze-dried chicken powder, freeze-dried beef powder, bromelain powder, medicinal buckwheat extract, chondroitin extract, vitamin mixture, fermented vegetable powder, and sugars.

The gum nutritional supplement according to the present invention is healthy because it uses tapioca starch with a low GI (glycemic index) value, and has excellent palatability due to freeze-dried chicken powder and freeze-dried beef powder. In addition, bromelain enzyme is included to facilitate digestion, absorption and bowel movements in protein-based dog diets, and medicinal hair wheat is included to protect the liver and provide nutrients as natural milk thistle, reducing tear stains and improving immunity. It contains chondroitin and a vitamin mixture to help maintain the health of the patella (hip joint), which is the most important concern for dogs from young dogs to older dogs. It also contains fermented vegetables to increase digestion, and is especially beneficial for dogs allergic to meat. do.

The gum nutritional supplement according to the present invention includes tapioca powder.

The tapioca may be cassava starch collected from the bulb of cassava. Because tapioca is rich in vitamin C, it is said to make skin elastic and shiny and prevent melanin pigmentation, creating clean skin. In addition, tapioca contains vitamins and various nutrients that prevent accelerated skin aging, so it is effective in improving wrinkles and helps prevent skin aging. Furthermore, Typoca is fat-free, low-calorie, sugar-free, and cholesterol-free, so it has almost no calories and has the property of retaining moisture, so you can feel full even if you only consume a small amount. In addition, it contains various ingredients such as magnesium and iron, which are effective in preventing blood clots by dilating blood vessels and improving blood flow and circulation. It also helps control blood pressure and blood sugar by lowering blood cholesterol levels. Furthermore, it is rich in calcium and protein, which helps improve bone density and strengthen bones. It also helps in skeletal deformation and growth by activating metabolism in the body, and is effective in preventing arthritis and osteoporosis.

The gum nutritional supplement according to the present invention includes freeze-dried chicken powder. The gum nutritional supplement according to the present invention contains freeze-dried chicken powder and has excellent palatability.

The freeze-dried chicken powder,

Preparing chicken by first washing it and cutting it into appropriate sizes;

Preparing a mixture by mixing 100 parts by weight of first washed chicken and 0.1-1 part by weight of green tea leaf powder;

low-temperature aging the mixture at a temperature of 2-5° C. for 6-14 hours;

Secondary washing of the low-temperature aged mixture; and

It is preferable to use a product prepared by rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and then pulverizing the mixture.

In addition, the freeze-dried chicken powder,

Preparing chicken by first washing it and cutting it into appropriate sizes;

Preparing a mixture by mixing 100 parts by weight of first washed chicken and 0.4-0.6 parts by weight of green tea leaf powder;

low-temperature aging the mixture at a temperature of 2-5° C. for 8-10 hours;

Secondary washing of the low-temperature aged mixture; and

It is more preferable to use a product prepared by rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and pulverizing the mixture.

The chicken may be chicken thigh meat, chicken breast, etc., and preferably may be a mixture of chicken leg meat and chicken breast at a weight ratio of 3:7.

The gum nutritional supplement according to the present invention includes freeze-dried beef powder. The gum nutritional supplement according to the present invention contains freeze-dried beef powder and has excellent palatability.

The freeze-dried beef powder,

Preparing beef by first washing it and cutting it into appropriate sizes; Preparing a mixture by mixing 100 parts by weight of first washed beef and 1-3 parts by weight of green tea leaf powder; low-temperature aging the mixture at a temperature of 2-5° C. for 20-28 hours; Secondary washing of the low-temperature aged mixture; and rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and pulverizing the mixture.

In addition, the freeze-dried beef powder,

Preparing beef by first washing it and cutting it into appropriate sizes; Preparing a mixture by mixing 100 parts by weight of first washed beef and 1.5-2.5 parts by weight of green tea leaf powder; low-temperature aging the mixture at a temperature of 2-5° C. for 22-26 hours; Secondary washing of the low-temperature aged mixture; And it is more preferable to use a product prepared including the step of rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and pulverizing the mixture.

The beef may be chuck, forelimb, rump, etc., and preferably may be a mixture of chuck, forelimb, and rump in a weight ratio of 5:2:3.

The gum nutritional supplement according to the present invention includes bromelain powder. The bromelain powder can be included in chewing gum supplements to facilitate digestion, absorption and bowel movements in a dog's diet.

The bromelain is extracted from pineapple and is a proteolytic enzyme that promotes digestion and is used as a flavoring agent in food additives.

Bromelain is a proteolytic enzyme present in all parts of fresh pineapple, including the stem, fruit, and leaves. Although it exists in all parts of the pineapple, it is known that it is usually extracted and produced from the stem of the pineapple because production from the stem is the most economical using current extraction methods. Bromelain is a white to yellow-brown powder, soluble in water, and stable at room temperature. Bromelain is currently used in various fields, such as anti-inflammatory and nutritional supplements that aid digestion, and pharmaceuticals that suppress inflammation.

The gum nutritional supplement according to the present invention includes medicinal buckwheat extract. The medicinal buckwheat extract can be included in gum nutritional supplements to protect the liver and provide nutrients as natural milk thistle, thereby reducing tear stains and enhancing immunity.

The medicinal buckwheat is known to be effective against gonorrhea, pneumonia, athlete's foot, acne, etc. In particular, among the medicinal buckwheat components, decanoyl acetaldehyde and quercitrin and iso-quercitrin, which have a strong diuretic effect, are known to have strong antibacterial activity against E. coli, mold, athlete's foot, and gonococci. As it becomes known, it has recently been sold as various products such as extract and fermented juice.

The medicinal buckwheat extract is,

Preparing a mixture by adding at least one selected from the group consisting of leaves, branches, and stems of Yammil to a mixed solvent of water and ethanol in a volume ratio of 4:1;

Preparing an extract by heating the mixture to a temperature of 85-95°C and extracting it for 10-14 hours; and

It is preferable to use one prepared including the steps of filtering, concentrating and freeze-drying the extract.

In addition, the medicinal buckwheat extract,

Preparing a mixture by adding at least one selected from the group consisting of leaves, branches, and stems of Yammil to a mixed solvent of water and ethanol in a volume ratio of 4:1;

Preparing an extract by heating the mixture to a temperature of 88-92°C and extracting it for 11-13 hours; and

It is more preferable to use one prepared including the steps of filtering, concentrating and freeze-drying the extract.

The gum nutritional supplement according to the present invention includes chondroitin extract. By including the chondroitin extract in the chewing gum supplement, it helps maintain the health of the patella (hip joint), which is the biggest concern among the dog population, from young dogs to older dogs.

The chondroitin contains allantoin as its main substance and consists of glycolic acid and elastin, so it has the function of stabilizing (calming) the skin of pets, preventing skin troubles, and soothing the skin. It has the function of maintaining elasticity.

The chondroitin extract,

Preparing powder by freeze-drying and pulverizing the growth of edible snails;

Preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5;

Preparing an extract by heating the mixture to a temperature of 45-55°C and extracting it for 34-38 hours; and

It is preferable to use one prepared including the steps of filtering, concentrating and freeze-drying the extract.

In addition, the chondroitin extract,

Preparing powder by freeze-drying and pulverizing the growth of edible snails;

Preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5;

Preparing an extract by heating the mixture to a temperature of 48-52°C and extracting it for 35-37 hours; and

It is more preferable to use one prepared including the steps of filtering, concentrating and freeze-drying the extract.

The gum nutritional supplement according to the present invention contains a vitamin mixture. The vitamin mixture can be included in chewing gum supplements to provide various nutrients.

The vitamin mixture contains 90-110 parts by weight of vitamin A, 40-50 parts by weight of vitamin B1, 65-85 parts by weight of vitamin B2, 390-410 parts by weight of vitamin B3, 80-100 parts by weight of vitamin B4, and 20-40 parts by weight of vitamin B6. parts by weight, preferably 150-170 parts by weight of vitamin D and 790-810 parts by weight of vitamin E, 95-105 parts by weight of vitamin A, 44-46 parts by weight of vitamin B1, 68-82 parts by weight of vitamin B2, and 395 parts by weight of vitamin B3. -405 parts by weight, 85-95 parts by weight of vitamin B4, 25-35 parts by weight of vitamin B6, 155-165 parts by weight of vitamin D, and 795-805 parts by weight of vitamin E, more preferably 100 parts by weight of vitamin A, vitamin Most preferably, it contains 45 parts by weight of B1, 75 parts by weight of vitamin B2, 400 parts by weight of vitamin B3, 90 parts by weight of vitamin B4, 30 parts by weight of vitamin B6, 160 parts by weight of vitamin D, and 800 parts by weight of vitamin E.

Vitamin A prevents night blindness, decreased vision, conjunctivitis, various eye diseases, strengthens immune function, boosts skin elasticity, and vitamin B1 relieves fatigue and stress, improves immunity, relieves stomatitis, and improves muscle pain, neuralgia, and arthritis. Vitamin B2 treats angular stomatitis, glossitis, angle, conjunctivitis, and seborrheic dermatitis, detoxifies the liver, reduces weakening of eyesight, and reduces eye fatigue. Vitamin B3 is involved in various redox reactions, and vitamin B4 is involved in various redox reactions. It has the effect of increasing muscle mass, reducing body fat, lowering cholesterol levels, relieving stress, recovering from fatigue and preventing dementia, and vitamin B6 has the effect of improving anemia, improving depression, developing athletic ability, anti-cancer effect, producing red blood cells and preventing birth defects, Vitamin D prevents rickets, cavities, and fractures, enhances immunity, and has anti-cancer effects, and vitamin E has antioxidant effects, lowers blood cholesterol, improves blood circulation, prevents blood clots, delays aging, and inhibits cataract formation.

The gum nutritional supplement according to the present invention includes fermented vegetable powder. Incorporating the fermented vegetable powder into the chewing gum supplement increases digestibility and is especially beneficial for dogs allergic to meat.

The fermented vegetables are rich in vitamins, enzymes, and minerals, which stimulate the body's metabolism. They are also rich in fiber, so they do not cause food poisoning when digested in the stomach, and improve digestive function. give. And since fermented vegetables contain a variety of nutrients that are beneficial to the body, they can be expected to prevent diseases and have skin beautifying effects.

The fermented vegetable powder is,

Preparing cabbage, beets and broccoli by washing and cutting into appropriate sizes;

Mixing washed cabbage, beets and broccoli at a weight ratio of 3:1:1 to prepare a mixture, sprinkling salt on the mixture and pickling for 20-28 hours;

Forming salt water by pouring water into the pickled mixture to adjust the total salt concentration to 4-5%;

Preparing fermented vegetables by maturing the pickled mixture at a temperature of 30-40°C for 60-72 hours; and

It is preferable to use one that is prepared including the steps of dehydrating and drying the fermented vegetables, rapidly freezing them at a temperature of -40-50°C, freeze-drying, and then pulverizing them.

In addition, the fermented vegetable powder,

Preparing cabbage, beets and broccoli by washing and cutting into appropriate sizes;

Mixing washed cabbage, beets and broccoli at a weight ratio of 3:1:1 to prepare a mixture, sprinkling salt on the mixture and pickling for 22-26 hours;

Forming salt water by pouring water into the pickled mixture to adjust the total salt concentration to 4-5%;

Preparing fermented vegetables by maturing the pickled mixture at a temperature of 30-40°C for 64-68 hours; and

It is more preferable to use a product prepared including the steps of dehydrating and drying the fermented vegetables, rapidly freezing them at a temperature of -40-50°C, freeze-drying, and then pulverizing them.

The gum nutritional supplement according to the present invention contains sugars. Gum contains sugars to further increase the palatability of nutritional supplements and facilitate manufacture in gum form.

The saccharide preferably uses chitosan oligosaccharide.

The chitosan oligosaccharide has antibacterial activity against Gram-negative bacteria such as Escherichia coli and Salmonella that cause diarrhea, and this is because the cationic amine group of chitosan reacts with the anionic carboxyl group of the microbial cell wall to inhibit the activity of pathogenic microorganisms. Chitosan oligosaccharides also have the effect of improving immunity in livestock by activating T-cells, macrophages, and natural killer cells in the immune system.

The chitosan oligosaccharide is a partially decomposed product of chitin·chitosan, and is a highly functional bioactive material that exhibits high water solubility while maintaining the physiological properties of chitosan. Chitin and chitosan are polysaccharides that exist in nature and are new functional materials that have recently received particular attention. Chitin (β-poly-Ν-acetyl-D-glucosamine) is a material derived from the shell of crustaceans such as crabs. It is a type of nitrogen-containing polysaccharide extracted from , which exists widely in nature, but its use is very limited because it is insoluble in water-soluble solvents. On the other hand, chitosan is a natural polymer substance (β-poly-D-glucosamine) made by deacetylating chitin, that is, a natural polymer polysaccharide in which glucosamine is bonded at β-1,4, and is made by heating chitin in sodium hydroxide, etc. It can be obtained through deacetylation treatment, has a wide range of physiological activities, and is widely used because it is water-soluble in weak acidity. However, even though it is slightly acidic and water-soluble, chitosan is generally poorly soluble and highly viscous, making it difficult to apply to foods as it changes the physical properties of foods. It also has low solubility in water and digestive juices, making it difficult to absorb in the human digestive tract even when ingested. It is difficult to expect effectiveness compared to its excellent functionality.

The above-mentioned Chitosan Oligo Saccharide solves these problems of chitin and chitosan. It maintains the physiological characteristics of chitosan while exhibiting high solubility in water-soluble solvents, so it is easy to add to food and has an excellent absorption rate in the body. It is attracting attention from the food and pharmaceutical industries as a highly functional bioactive substance. Chitosan oligosaccharides have the structure of chitosan and a chemical structure in which about 2 to 10 glucosamine six-carbon sugars (monosaccharides) are bonded.

Since the chitosan oligosaccharide maintains the physiological characteristics of chitosan, like chitosan, it has an immunity strengthening effect, cell activation effect, blood pressure lowering effect, cholesterol control action, promotion of carcinogen excretion action, radioactive material discharge action, anemia and improvement of liver function. It is reported to exhibit various physiological activities, such as promoting intestinal function and digestion, promoting uric acid excretion, antibacterial activity, anticancer and antitumor activity, promoting calcium absorption, and suppressing the rise in blood sugar levels.

The gum nutritional supplement according to the present invention contains 54-62 parts by weight of tapioca powder, 29-37 parts by weight of freeze-dried chicken powder, 16-24 parts by weight of freeze-dried beef powder, 0.1-6 parts by weight of bromelain powder, and 4-12 parts by weight of medicinal buckwheat extract. parts, chondroitin extract 2-10 parts by weight, vitamin A 90-110 parts by weight, vitamin B1 40-50 parts by weight, vitamin B2 65-85 parts by weight, vitamin B3 390-410 parts by weight, vitamin B4 80-100 parts by weight, 0.1-1 part by weight of a vitamin mixture containing 20-40 parts by weight of vitamin B6, 150-170 parts by weight of vitamin D and 790-810 parts by weight of vitamin E, 14-22 parts by weight of fermented vegetable powder containing cabbage, beets and broccoli, and It is preferable to include 17-25 parts by weight of chitosan oligosaccharide,

Tapioca powder 56-60 parts by weight, freeze-dried chicken powder 31-35 parts by weight, freeze-dried beef powder 18-22 parts by weight, bromelain powder 1-3 parts by weight, medicinal buckwheat extract 6-10 parts by weight, chondroitin extract 4-8 Parts by weight, Vitamin A 95-105 parts by weight, Vitamin B1 44-46 parts by weight, Vitamin B2 70-80 parts by weight, Vitamin B3 395-405 parts by weight, Vitamin B4 85-95 parts by weight, Vitamin B6 25-35 parts by weight , 0.4-0.6 parts by weight of a vitamin mixture containing 155-165 parts by weight of vitamin D and 795-805 parts by weight of vitamin E, 16-20 parts by weight of fermented vegetable powder including cabbage, beets and broccoli, and 19-23 parts by weight of chitosan oligosaccharides. It is more desirable to include,

58 parts by weight of tapioca powder, 33 parts by weight of freeze-dried chicken powder, 20 parts by weight of freeze-dried beef powder, 2 parts by weight of bromelain powder, 8 parts by weight of buckwheat extract, 6 parts by weight of chondroitin extract, 100 parts by weight of vitamin A, 45 parts by weight of vitamin B1 0.5 parts by weight of a vitamin mixture comprising 75 parts by weight of vitamin B2, 400 parts by weight of vitamin B3, 90 parts by weight of vitamin B4, 30 parts by weight of vitamin B6, 160 parts by weight of vitamin D and 800 parts by weight of vitamin E, cabbage, beets and It is most preferable to include 18 parts by weight of fermented vegetable powder including broccoli and 21 parts by weight of chitosan oligosaccharide.

As described above, the present invention has been described with a focus on preferred embodiments with reference to the accompanying drawings, but within the scope of those skilled in the art in the technical field to which the present invention pertains without departing from the technical spirit and scope described in the claims of the present invention. The present invention can be implemented with various modifications or modifications. Accordingly, the scope of the present invention should be construed by the appended claims to include examples of many such modifications.

Claims (2)

Preparing chicken by first washing it and cutting it into appropriate sizes; Preparing a mixture by mixing 100 parts by weight of first washed chicken and 0.1-1 part by weight of green tea leaf powder; low-temperature aging the mixture at a temperature of 2-5° C. for 6-14 hours; Secondary washing of the low-temperature aged mixture; And rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and then pulverizing; Preparing freeze-dried chicken powder comprising;
Preparing beef mixed with neck, front leg and rump at a weight ratio of 5:2:3 by first washing and cutting into appropriate sizes; Preparing a mixture by mixing 100 parts by weight of first washed beef and 1-3 parts by weight of green tea leaf powder; low-temperature aging the mixture at a temperature of 2-5° C. for 20-28 hours; Secondary washing of the low-temperature aged mixture; And rapidly freezing the secondary washed mixture at a temperature of -40-50°C, freeze-drying, and then pulverizing; Preparing freeze-dried beef powder comprising;
Preparing a mixture by adding at least one selected from the group consisting of leaves, branches, and stems of Yammil to a mixed solvent of water and ethanol in a volume ratio of 4:1; Preparing an extract by heating the mixture to a temperature of 85-95°C and extracting it for 10-14 hours; and filtering, concentrating, and freeze-drying the extract; preparing a medicinal buckwheat extract comprising a;
Preparing powder by freeze-drying and pulverizing the growth of edible snails; Preparing a mixture by adding the powder to a sodium acetate solution of pH 4-5; Preparing an extract by heating the mixture to a temperature of 45-55°C and extracting it for 34-38 hours; Preparing a chondroitin extract comprising: filtering, concentrating and freeze-drying the extract;
Vitamin A 90-110 parts by weight, Vitamin B1 40-50 parts by weight, Vitamin B2 65-85 parts by weight, Vitamin B3 390-410 parts by weight, Vitamin B4 80-100 parts by weight, Vitamin B6 20-40 parts by weight, Vitamin D preparing a vitamin mixture comprising 150-170 parts by weight and 790-810 parts by weight vitamin E;
Preparing cabbage, beets and broccoli by washing and cutting into appropriate sizes; Mixing washed cabbage, beets and broccoli at a weight ratio of 3:1:1 to prepare a mixture, sprinkling salt on the mixture and pickling for 20-28 hours; Forming salt water by pouring water into the pickled mixture to adjust the total salt concentration to 4-5%; Preparing fermented vegetables by maturing the pickled mixture at a temperature of 30-40°C for 60-72 hours; and dehydrating and drying the fermented vegetables, rapidly freezing them at a temperature of -40-50°C, freeze-drying them, and then grinding them.
58 parts by weight of tapioca powder, 33 parts by weight of the freeze-dried chicken powder, 20 parts by weight of the freeze-dried beef powder, 2 parts by weight of bromelain powder, 8 parts by weight of the medicinal buckwheat extract, 6 parts by weight of the chondroitin extract, 0.5 parts by weight of the vitamin mixture Part, preparing a mixture by mixing 18 parts by weight of the fermented vegetable powder and 21 parts by weight of chitosan oligosaccharide, mixing 150-250 parts by weight of purified water into the mixture, and heat sterilizing at a temperature of 90-100°C for 2-10 minutes. ;
Preparing a mixed dough by cooling the heat-sterilized mixture to a temperature of 30-40°C and maturing it at a temperature of 1-5°C for 8-14 hours; and
A method of manufacturing a natural gum nutritional supplement comprising the step of molding the mixed dough. delete