KR100865047B1 - 감마-사이클로덱스트린 및 인삼추출물의 포접물을제조하는 방법 및 이를 함유하는 조성물 - Google Patents
감마-사이클로덱스트린 및 인삼추출물의 포접물을제조하는 방법 및 이를 함유하는 조성물 Download PDFInfo
- Publication number
- KR100865047B1 KR100865047B1 KR1020070036759A KR20070036759A KR100865047B1 KR 100865047 B1 KR100865047 B1 KR 100865047B1 KR 1020070036759 A KR1020070036759 A KR 1020070036759A KR 20070036759 A KR20070036759 A KR 20070036759A KR 100865047 B1 KR100865047 B1 KR 100865047B1
- Authority
- KR
- South Korea
- Prior art keywords
- cyclodextrin
- gamma
- ginseng
- ginseng extract
- red ginseng
- Prior art date
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- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/34—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/86—Addition of bitterness inhibitors
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Medicinal Preparation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
시험군 | 쓴 맛 | 향미가 감소한 정도 |
대조군 | 10 | 10 |
비교예 1의 α-CD1 | 9.0± 0.74 | 9.3± 1.35 |
비교예 2의 β-CD1 | 8.3± 1.10 | 9.2± 0.85 |
실시예 1-2의 γ-CD1 | 6.3± 1.44 | 9.0± 0.35 |
실시예 1-3의 γ-CD2 | 2.2± 0.98 | 8.6± 0.68 |
실시예 1-4의 γ-CD3 | 1.85± 0.74 | 7.9± 1.08 |
실시예 1-5의 γ-CD4 | 1.2± 0.52 | 2.6± 0.94 |
실시예 1-6의 γ-CD5 | 0.74± 0.34 | 1.5± 0.78 |
시험군 | 탁도(OD) |
대조군 | 0.6766 |
비교예 1의 α-CD1 | 0.5784 |
비교예 2의 β-CD1 | 0.5848 |
실시예 1-2의 γ-CD1 | 0.4934 |
실시예 1-3의 γ-CD2 | 0.4725 |
실시예 1-4의 γ-CD3 | 0.4736 |
실시예 1-5의 γ-CD4 | 0.5869 |
실시예 1-6의 γ-CD5 | 1.0565 |
Claims (7)
- 홍삼을 물 및 에탄올 혼합용매로 추출하여 40 내지 80 w/v% 고형분이 되도록 60 내지 70℃에서 감압 농축하여 홍삼추출물을 얻는 제 1 단계; 상기 제 1 단계의 홍삼추출물을 고형분의 함량이 20 내지 40 w/v%가 되도록 정제수를 첨가 및 희석하여 홍삼추출액을 얻는 제 2 단계; 상기 제 2 단계의 홍삼추출액에 감마-사이클로덱스트린을 홍삼추출액의 고형분의 대비 1 내지 40 w/w%를 첨가하여 60 내지 90 ℃에서 1 내지 3시간 동안 교반하여 포접반응하는 제 3 단계를 포함함을 특징으로 하는 감마-사이클로덱스트린을 이용한 홍삼추출물의 포접물을 제조하는 제조방법.
- 삭제
- 삭제
- 제 1항의 제조방법으로 제조된 감마-사이클로덱스트린을 이용한 홍삼추출물의 포접물을 함유하는 식품.
- 삭제
- 제 1항의 제조방법으로 제조된 감마-사이클로덱스트린을 이용한 홍삼추출물의 포접물을 함유하는 건강기능식품.
- 삭제
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
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KR1020070036759A KR100865047B1 (ko) | 2007-04-16 | 2007-04-16 | 감마-사이클로덱스트린 및 인삼추출물의 포접물을제조하는 방법 및 이를 함유하는 조성물 |
PCT/KR2008/002112 WO2008127063A1 (en) | 2007-04-16 | 2008-04-15 | A method for preparing the inclusion complex of ginseng extract with gamma-cyclodextrin, and the composition comprising the same |
Applications Claiming Priority (1)
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KR1020070036759A KR100865047B1 (ko) | 2007-04-16 | 2007-04-16 | 감마-사이클로덱스트린 및 인삼추출물의 포접물을제조하는 방법 및 이를 함유하는 조성물 |
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KR20080093186A KR20080093186A (ko) | 2008-10-21 |
KR100865047B1 true KR100865047B1 (ko) | 2008-10-23 |
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KR1020070036759A KR100865047B1 (ko) | 2007-04-16 | 2007-04-16 | 감마-사이클로덱스트린 및 인삼추출물의 포접물을제조하는 방법 및 이를 함유하는 조성물 |
Country Status (2)
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KR (1) | KR100865047B1 (ko) |
WO (1) | WO2008127063A1 (ko) |
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KR100994337B1 (ko) | 2008-08-05 | 2010-11-12 | 전병소 | 홍삼 추출액을 첨가한 두부 및 그의 제조방법 |
KR101123642B1 (ko) * | 2009-02-16 | 2012-03-20 | 고려인삼연구 주식회사 | 인삼 특유의 향과 쓴맛을 감소시킨 인삼 농축액의 제조방법 |
KR101339706B1 (ko) | 2013-06-20 | 2013-12-10 | 재단법인 금산국제인삼약초연구소 | 홍삼 포접화합물, 면역 농축물 및 유산균을 유효성분으로 함유하는 면역증강 복합 조성물 |
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KR100994337B1 (ko) | 2008-08-05 | 2010-11-12 | 전병소 | 홍삼 추출액을 첨가한 두부 및 그의 제조방법 |
KR101123642B1 (ko) * | 2009-02-16 | 2012-03-20 | 고려인삼연구 주식회사 | 인삼 특유의 향과 쓴맛을 감소시킨 인삼 농축액의 제조방법 |
KR101339706B1 (ko) | 2013-06-20 | 2013-12-10 | 재단법인 금산국제인삼약초연구소 | 홍삼 포접화합물, 면역 농축물 및 유산균을 유효성분으로 함유하는 면역증강 복합 조성물 |
KR101371636B1 (ko) * | 2013-06-20 | 2014-03-07 | 재단법인 금산국제인삼약초연구소 | 홍삼의 쓴맛을 감소시킨 홍삼 포접화합물의 제조방법 및 상기 방법으로 제조된 홍삼 포접화합물 |
KR20200029193A (ko) | 2018-09-10 | 2020-03-18 | 서울대학교산학협력단 | 카르노스산 내포 분지덱스트린 복합체 및 그의 제조방법 |
KR102111469B1 (ko) | 2018-09-10 | 2020-06-04 | 서울대학교산학협력단 | 카르노스산 내포 분지덱스트린 복합체 및 그의 제조방법 |
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