KR100873393B1 - Granular of Gastrodiae rhizom powder using Gastrodiae rhizoma - Google Patents

Abstract

The present invention relates to cheonma powder granules using cheonma, scientific evaluation of blood cholesterol content lowering and blood pressure lowering effect of cheonma powder, extract and major active ingredients, and providing a functional food utilizing these cheonma material adult diseases of the people It can greatly contribute to prevention, treatment and health improvement.

Chunma, Powder Granule

Description

Granular of Gastrodiae rhizom powder using Gastrodiae rhizoma}

1 is a schematic diagram showing the fractionation process of the cheonma extract.

Figure 2 is a graph showing a comparison between the high-fat diet and high-fat diet + cheonma fraction dietary arteriosclerosis risk index.

3 is shown in a table comparing the blood pressure lowering effect of the essential hypertensive rats according to the cheonma component fraction.

Figure 4a shows the product form of chewed cheonma granule tea (Type 1).

Figure 4b shows the product form of the cheonma granule tea (Type 2) to eat in the negative water.

The present invention relates to granules using cheonmama, and more particularly, to granules prepared from cheonma powder by materializing cheonmama powder which is finely ground cheonmama as it is.

Gastrodiae rhizoma is a bulb of the plant Gastrodia elata BLUME, which belongs to the Orchidaceae plant, which conveniently lives together with mulberry mushrooms. It is known as one of the commercial medicines widely used in Korea, China and Japan. Cheonma is classified as a middle class in Sinnonbonchogyeong, and it is known as a medicinal herb. The clinical efficacy of Chunma can be found in various herbal documents, such as herbal tree and Dongbobogam. It is known to be effective in adult diseases such as hypertension, headache, paralysis, and neurological disorders. It has been. Even in private houses, early horses have been used to treat headaches, dizziness, hand and feet, paralysis, strokes, and seizures. However, Cheonma could not be developed as a functional food by being bound to item regulation that cannot be used as a food ingredient of the Korea Food and Drug Administration. The development of chun-ma processing functional foods is now possible.

Chinese research reports on cheonma ingredients discovered to date indicate that there are vanilly alcohol, vanillin, benzaldehydes, glycosides, and acetyl-gastrodin, Ingredients such as p- hydroxybenzyl alcohol are also being developed as injections. Domestic studies include experimental studies on various effects of cheonma, research on antiplatelet and antithrombotic activity of cheonma, Effects of Gastrodia elata extract on coronary circulatory, only be reported for the general composition.

The current research on cheonma in Korea mainly focuses on cultivation of cheonma and general component analysis, and some studies on cheonma efficacy such as platelet aggregation, anti-anxiety, and anticonvulsion have been reported as drugs. Not much. After the cultivation area of cheonma was increased in the 2000s and it was available as food for cheonma, the characteristics and functional beverages of cheonma, such as Choi Duk-gyeong, the production of GABA neurotransmitters, and the extract of cheonma Effects on local coronary circulation function, melanin production inhibition of phenolic substances isolated from cheonmama, hangover removal by ethanol ingestion of hawthorn and cheonmama mixture, effects on learning and memory Is being reported.

As a whole, the research on cheonma is still in the early stages, and the scientific evaluation of the blood pressure lowering effect, cholesterol lowering effect, neurological disease effect, and other active diseases that are effective in geriatric diseases as reported in oriental medical literature such as Dongbobogam. There are not many functional foods developed using this activity. Cholesterol is one of the essential fats that are necessary for the normal functioning of the human body and is a source of various hormones. However, high blood cholesterol levels can lead to atherosclerosis in the coronary arteries, which in turn causes angina or myocardial infarction (ischemic heart disease), the leading cause of death in the United States and Europe. Hyperlipedemia is a condition in which abnormal concentrations of cholesterol, triglycerides, phospholipids, and free fatty acids in the blood are abnormally increased. The most directly affecting factors include blood cholesterol and low-density lipoprotein cholesterol, especially hypercholesterolemia. ) Is known to cause atherosclerosis.

In terms of overseas research trends, China, which has been conducting a relatively large amount of research around the world, has been using cheon-ma for foods such as cheon-ma, tea, and cheon-ma drinks for a long time. Step. In the case of research in China and Southeast Asia, we isolated and confirmed Cheonmaso (ρ-hydroxymethyl phenyl-β-D-glucopyranose), which is one of the active ingredients of Chunma, and conducted an animal test through organic synthesis. Research into the development of injection drugs for diseases has been reported, and specific pharmacological effects are studied by Gao et al. Of Beijing's Institute of Medicinal Plant Research. There are reports of the clinical effects of cheonma, the effects of cheonma on amnesia in rats studied by Wu et al. Of the Taiwan Institute of Pharmacy, and the seizure inhibition effect of vanillin.

In summary, domestic and international research status is still considered to be the beginning of research on cheon-ma, and it is thought that there are not many systematic studies as functional food materials, not drugs. Therefore, it is necessary to investigate the components of harvesting season by season, basic research on major active ingredients and palatability change by processing process, development of intermediate materials for development of various processed products, development of processed products using them, as well as hyperlipidemia, hypertension, and nervous system diseases. A systematic study of several efficacy known as the main efficacy of is necessary to publicize the efficacy of cheonma and to increase the added value and demand of cheonma.

As cheon-ma, which has traditionally been used as an important medicine in oriental medicine, recently received attention as a food material, some experimental reports related to physiologically active ingredients of cheon-ma have been proposed, but until now, fractions of active ingredients of cheon-ma are compared and their physiological activities are examined. One study is very rare. Therefore, more detailed studies on the physiological activity of cheonma, which is effective in lowering blood pressure, reducing cholesterol, and neurological diseases, and as a food material based on this, are necessary.

The purpose of the present invention is to present a scientific evaluation of the blood pressure lowering effect, cholesterol reduction effect, etc. of the cheonma, using these materials to minimize the odor already, or to minimize the off-flavor or concentrate the main ingredients and immediately materialized into powder form In addition, by making functional foods that can be easily consumed, it contributes to the improvement of public health, such as preventing and treating adult diseases, and to increasing income of cultivated farmers.

The present invention for achieving the above object provides a granule which is prepared from a cheonma powder material of the cheonma powder as it is not in the form of a concentrate for conventional granulation.

The cheonma powder granules are already roasted after drying to improve odor and dry pulverized or wet pulverized after spray drying, it is characterized by using cheonma powder to increase the solubility.

Hereinafter, the invention will be described in more detail.

The cheonma powder granules of the present invention can be ingested by directly granulating the powder immediately after the cheonma roasting process to remove the odor and after the classification process to concentrate the acid polysaccharide content. In addition, after wet grinding the cheonmama polysaccharide and an emulsifier is added and homogenized to prepare a soluble powder and to utilize it to produce a powder granules can be dissolved in water to be ingested.

After pulverizing the pulverine with an average particle size of 50um or less, air classification results in the concentration of constituents of the cheonma. In particular, acidic polysaccharides that have hyperlipidemia and blood pressure strengthening effects are concentrated 2 to 5 times.

The cheonma granule tea of the present invention does not go through the extraction and concentration process, the process is simple, the yield is almost 100% and there is an advantage that there is no residue or by-products. In addition, it is possible to provide a granule tea containing a large amount of cheonma horses with good health functionality by adjusting the cheonma content of cheonma granules up to 10-100%.

 Wet milling of raw horses and then spray-drying them to produce already odorless and soluble cheonma powders, and the solubility and palatability of the granules are increased. When spray drying, the odor can be already reduced by adjusting additives such as 0.1-3% sucrose fatty acid ester, 0.1-0.3% polyglycerin fatty acid ester, and 5-60% fructose with respect to the total weight of cheonma powder. This is very good and the solubility is improved.

0 ~ 70% of hydrous crystalline glucose 0 ~ 70%, 60 ~ 65 ^o Bx fruit concentrate 0 ~ 30 to 100 ~ 100% of hot-dried or hot-dried cheonma pulverized powder, classified powder and spray-dried powder with improved solubility and palatability It is preferable to mix raw materials such as 10%, roasted beans and brown rice mixed powder 0-50%, and to prepare granules with a size of 15-20 mesh using a granulator. In addition, fruit flavors such as various peaches and apricot flavors, high fructose, oligosaccharides, vitamins and the like may include food acceptable additives. The prepared granules are preferably hot air dried at a water content of 5 to 8% at 45 ~ 55 ℃.

In addition, it can be prepared as a soluble product that is powder but well soluble in water, and it is possible to produce a product such as vitamin C in the form of granules depending on the added ingredients. That is, the form of the granular tea product is preferably in a portable form, it can be in the form that can be chewed and eatable in water. For example, when granules are produced using a powder prepared by wet pulverization after spray milling, 100% Cheonma powder may be utilized, and the content of Cheonma powder is 30-99%, and the remaining portion is hydrous crystalline glucose. It can be replaced with fruit concentrate, roasted beans and brown rice powder.

In addition, it is possible to remove the odor already by frying the cheonma, if the roasting process can be expected to improve the sensory quality of the cheonma extract, as well as to improve the yield of the extract, increase the content of useful components. Chunma roasting is preferably roasted for 20 to 60 minutes at 180 ~ 200 ℃.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these are proposed to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

Example

Example 1.Material and Cheonma Powder Preparation

Cheon horse used in this experiment was purchased from Muju, Jeonbuk. The raw horse was washed well with water to remove foreign substances such as soil and dust, peeled off the outer shell with a loofah, cut into 3 ~ 4mm thickness, dried at 40 ° C, and then pulverized and used as a sample.

Chunma fraction:

Component fractions of the sperm were prepared as follows and used in animal experiments on the efficacy of improving hyperlipidemia and essential hypertension. 1 g of 80% ethanol was added to 100 g of hot-air-dried cheonma and extracted by heating at 60 ° C. for 3 hours, followed by filtration to obtain 80% ethanol soluble component fraction and filtered residue. The residue was reextracted by adding 80% ethanol and ultrafiltration with a membrane filter having a MWCO of 1,000 together with the 80% ethanol soluble fraction obtained earlier to obtain a low molecular weight fraction (GR-1) having a molecular weight of less than 1,000. The remaining residue was repeatedly extracted twice using 80% ethanol, and 2 liters of distilled water was added to extract hot water at 100 ° C. for 3 hours, and the extract was centrifuged and filtered to obtain an aqueous fraction. 1 g of aqueous fraction was dissolved by adding 1 l of Tris-HCl buffer (pH 7.5) containing 10 mM CaCl ₂ , and then reacted at 37 ° C. for 6 days by adding pronase. After the reaction solution was boiled for 5 minutes to stop the reaction, the supernatant obtained by centrifugation was dialyzed, and the non-dialysis fraction (MW> 10K) was freeze-dried to prepare a polysaccharide fraction (GR-2). After dissolving 1 g of the aqueous fraction prepared in 600 ml of 50 mM acetate buffer (pH 4.5), 200 ml of 50 mM NaIO ₄ was added and oxidized in a dark room at 4 ° C. for 72 hours. 100 ml of ethylene glycol was added to the reaction solution to remove excess NaIO ₄ . The solution was left at room temperature for 1 hour, then dialyzed for several days, and the non-dialysis fraction (MW> 10K) was concentrated to 400 ml. NaBH ₄ 400 mg was added to the concentrate, stirred at room temperature for 1 hour, neutralized with 0.1 M acetic acid, dialyzed, and freeze-dried to prepare a protein fraction (GR-3), which is a periodate oxide (FIG. 1). In Fig. 1 the final yield of each fraction prepared from 100 g of Cheonma is indicated (Fig. 1, GR-1: 14.5 g, GR-2: 2.47 g, GR-3: 5.88 g).

Experimental formula:

Hyperlipidemia was induced by feeding high fat diet in rats. The basic diet used was prepared according to AIN-93 diet. The protein source was casein, the carbohydrate source was corn starch, and the fat source was soybean oil. A fat diet (HFCD, high fat and cholesterol diet) was prepared by adding fat (lard: corn oil: cholesterol 10: 2: 1, w / w) to the rat powder. The composition of the basic diet is shown in Table 1, and the feed prepared by mixing a certain ratio of diets of cheonma powder and extract was ingested. The fraction of cheonma fraction was suspended orally in bottled water.

Table 1. Basic Expressions

Ingredients Content (%)  Casein (feed grade CP 85%) 20.00  Corn starch 39.75  Dextrinized corn starch 13.20  Sucrose 10.00  Soybean oil 7.00  Cellulose (fiber) 5.00 Mineral mixture ¹⁾ 3.50 Vitamin mixture ²⁾ 1.00  L-Cystine 0.30  Choline bitartrate 0.25

¹⁾ ㎏ sugar _{content: CaHPO 4 500g, NaCl 74g,} K 3 C 6 O 7 · H 2 O 220g, K 2 SO 4 52g, MgO 24g, 48% Mn 3.5g, 17% Fe 6.0g, 70% Zn 1.6 g, 53% Cu 0.3 g, KIO ₃ 0.01 g, CrK (SO ₄ ) ₂ .12H ₂ O 0.55 g, sucrose.

²⁾ content per kg; Thiamin HCl 600 mg, riboflavin 600 mg, pyridoxine HCl 700 mg, nicotinic acid 3 g, Vitamin A 400,000 IU retinyl acetate, Vit. E (dL-α-tocopheryl acetate) 5,000 IU, Vit. D ₃ 2.5 mg, Vit. K 5.0 mg, sucrose.

Example  2. celestial Lower cholesterol  efficacy

Low-molecular, protein and polysaccharide fractions were prepared from the extracts and the effects of the fractions on serum lipids and atherosclerosis indices were investigated. In order to evaluate the physiological efficacy of each fraction prepared from cheon-ma, the rats were fed high-fat diet to induce hyperlipidemia, and then the effect of low-molecular fraction, polysaccharide fraction, and protein fraction prepared from cheon-ma on the growth rate and serum lipid pattern The experiment to perform was performed by dividing into experiment 1 and 2 groups as shown in Table 2. Experiment 1 was fed a high fat and cholesterol diet (HFCD) supplemented with a basic rat diet (lard: corn oil: cholesterol 10: 2: 1, w / w) for the first six weeks, Experiment 2 was administered cheonma component fractions, that is, low molecular fraction (GR-1), polysaccharide fraction (GR-2), protein fraction (GR-3) for 6 weeks (Table 2). The doses of Chunma fraction were suspended in GR-1, 2, and 3 fractions in fresh water and administered 14.7 mg, 3.60 mg, and 6.17 mg daily on a dry basis per experimental animal (250 g).

Table 2. Experimental Diet

Group (n = 12) 1st phase (6 wks ) 2nd phase (6 wks ) Initial wt. (g) Treatment Initial wt. (g) Treatment ^{3 )} A 74.3 ± 3.5 HFCD ^{2 )} 436 ± 20.9 GR-1 + HFCD B 75.5 ± 3.7 ″ 433 ± 31.7 GR-2 + HFCD C 74.9 ± 2.6 ″ 450 ± 23.1 GR-3 + HFCD D ^{1 )} 73.3 ± 3.5 ″ 437 ± 30.7 HFCD

¹⁾ high fat diet control group.

^{2) High} fat diet with oil (lard: corn oil: cholesterol 10: 2: 1, w / w)

³⁾ Chunma component fractions: GR-1 (low molecule), GR-2 (polysaccharide), GR-3 (protein).

At the end of the trial, the body weight was 44g higher in the high fat control group than in the cheonma fraction group, but there was no statistical difference, and there was no significant difference in weight gain, dietary intake and dietary efficiency. At the end of the experiment, the concentrations of TC and TG in serum lipids were 21.5 and 39.6% lower than those of the high-fat control group, respectively, when the polysaccharide fraction was administered. HDL-cholesterol was the highest in the protein fraction and LDL-cholesterol was higher than the high-fat control group in the cheonma fraction administration group. Significantly lower (Table 3).

Table 3. Effect of Cheonma Fraction on Serum Lipid Concentration

Group Lipid fractions (mg / d l ) TC ^{1 )} TG ^{2 )} HDL ^{3 )} LDL ^{4 )} AI ^{5 )} A 73.2 ± 8.3 ⁶⁾ 177.0 ± 51.2 ^a 24.0 ± 2.2 ^{b7 )} 17.1 ± 3.6 ^b 2.05 ± 0.51 ^a B 70.0 ± 12.1 110.8 ± 42.8 ^b 23.8 ± 4.8 ^b 22.7 ± 7.3 ^b 1.94 ± 0.65 ^a C 72.4 ± 8.8 162.8 ± 68.5 ^a 29.6 ± 2.4 ^a 18.2 ± 6.7 ^b 1.45 ± 0.30 ^b D 89.2 ± 14.8 183.5 ± 35.3 ^a 28.6 ± 5.4 ^a 31.4 ± 9.1 ^a 2.12 ± 0.48 ^a

¹⁾ Total Cholesterol.

²⁾ Triglyceride.

³⁾ High-density lipoprotein cholesterol.

⁴⁾ Low-density lipoprotein cholesterol.

⁵⁾ Atherosclerosis index (Atherogenic index): TC-HDL / HDL.

⁶⁾ ±: standard deviation (n = 12).

⁷⁾ The values of other superscripts on the same line are significantly different (p <0.05).

Arteriosclerosis risk index was 1.45 ~ 2.05 of the other fractions of cheonma component and 2.12 of the control group (Fig. 2, Phase 1: High fat diet (■); Phase 2: High fat diet + Cheonma fraction (□) ). In conclusion, the polysaccharide fraction (B) of the cheonma component was effective in reducing the concentration of TC and TG in serum, whereas the protein fraction (C) significantly affected HDL and LDL-cholesterol content and AI. Therefore, it is judged that the water-soluble polymer fraction, such as polysaccharide or protein fraction, is effective in improving hyperlipidemia and can be used as a new functional food material.

Example  3. Evaluation of Efficacy of Blood Pressure Drop

In order to evaluate the effect of Chunma on blood pressure, the effects of Chunma fraction prepared in Example 1 on serum lipid and systolic blood pressure were examined in SHR fed high-fat diet. It was.

Essential hypertension rats were fed a male SHR / NCrj 4 weeks old from Higgs River, Japan, and adapted to a basic diet.The average weight was about 160g. Placed. During the experiment, the temperature of the feeding room was 20 ℃ and the lighting cycle was 12hr, and water and diet were ad libitum. SHR / NCrj were reported to investigate the effects of cholesterol fractions on systolic blood pressure by feeding high fat diet (lard, 10%). The experiment was conducted by dividing the first phase of high-fat diet and two phases of high-fat diet and cheonma diet for 4 weeks.

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As a result of evaluating the effect of cheonma fraction on blood pressure and serum lipid concentration in SHR / NCrj, the total cholesterol concentration of serum lipid was similar in cheonma fraction group and the control group was significantly higher. TG concentrations were 16% and 19% lower than those of the control in the low molecular fraction and polysaccharide fraction, respectively. The HDL-cholesterol concentration was 21% higher in the polysaccharide fraction than the control, and the LDL-cholesterol concentration was about 25% lower. AI showed significantly lower cheonma fraction, and polysaccharide fraction was 42% lower than high fat control group.

 After 5 weeks of reference blood pressure, blood pressure decreased by 1.7 ~ 5.5% in Chunma fraction and 2.6% in control group. The blood pressure of the polysaccharide fraction of Chunma was lower by about 22 mmHg compared to the high fat control group of 5 weeks (Fig. 3).

In conclusion, 50% ethanol extract of Chunma significantly decreased systolic blood pressure compared to Chunma powder diet and hot water extract in SHR rats fed high-fat diet. In particular, it was confirmed that the polysaccharide fraction decreased TG and LDL-cholesterol, and increased HDL-cholesterol, which lowered AI and had a significant effect on blood pressure reduction.

Example 4 Functional Food Materialization of Chunma

1) Grinding of Materials and Samples

Cheonma was harvested and washed in October 2004 in Muju, Jeonbuk, and cut into 3 ~ 4mm thick and hot air dried. It was purchased from Museong Anseong Agricultural Cooperatives.

Chunma samples used for ultra fine grinding and air classification were used as ultra fine grinding samples by coarsely grinding the chun horses with a pin mill to have a particle diameter of about 60 to 80 mesh.

Ultra fine grinding is performed by using a powdered bed opposed jet mill (100 AFG, Alpine Aktiengesellschaft Augsburg, Germany) as a sample for classifying the finely ground powder at the air-classifying wheel speed (ACWS) of 8,000 rpm. It was. Air classification is carried out using a classifier (50 ATP, Alpine Aktiengesellschaft Augsburg, Germany), which changes the air-classifying wheel speed (ACWS) at 10,000 rpm, 8,000 rpm, and 6,000 rpm. Fine fraction) and coarse fraction (C) were recovered and used as samples.

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Example 5. Preparation of Chunma Powder Granules

The pulverized pulverized powder prepared in Example 4 and the spray-dried powder having improved solubility and palatability were mixed with an appropriate ratio of hydrous crystalline glucose and other raw materials, and granules were prepared in a size of 15 to 20 mesh using a granulator. The granules thus prepared were hot air dried at a water content of 8% or less at 55 ° C or lower.

In the present invention, the granule tea using the raw powder of cheonma was used as it is, instead of the granule tea using the conventional concentrate, and the product was developed as the form of intake (Type 1) and the form of drinking and drinking (Type 2). . First, the amount of cheonma powder added was about 30-50% in both forms, and finally, three kinds of compounding ratios were determined for each product type in consideration of granulation production degree and granular tea sensory preference by mixing other subsidiary materials (Table 7, 8). The granularity, organoleptic quality, and the like of the granulated teas prepared at each blending ratio were compared.

In general, granulation was well done in all three products, and overall, there was no significant smell or smell. In the case of compounding ratio 1, the chewability was slightly weak and the sour taste was somewhat strong. Therefore, in the case of the compounding ratio 2 to which a rather soft sour plum concentrate was added instead of the apple concentrate, the granulation was also excellent, the chewability and the sensory quality were good. In the blending ratio 3, which was mixed with roasted beans, brown rice powder, and calcium preparation and colored using cochinyl pigment and grape skin pigment, the granulation was relatively good, but the sensory quality was slightly lower than the mixing ratio 2. Therefore, in this study, the compounding ratio 2 was determined to be the best ratio of chewable granule tea compounding ratio. The product form of chewable granule tea (Type 1) is shown in Figure 4a.

Table 7. Mixing Ratio of Chewed Granule Tea (Type 1)

Composition Compounding cost One 2 3 Thousand horse powder ^{1 )} 30 g 30 g 50 g Function crystal glucose 70 g 70 g 50 g Apple Juice Concentrate 10 g Plum concentrate 10 g Fried beans and brown rice powder 50 g Vitamin c 0.2 g 0.2 g 5.01 g Ca powder 10 g

¹⁾ Jet milling powder after roasting

In the case of beverage granule tea (Type 2) using cheonma powder, the mixing ratio 1 is a mixture of cheonma and hydrated glucose in a ratio of 1: 1 and granulated by adding plum concentrate and vitamin C. Was also excellent. However, there was a problem that the sensation of Cheonma's image is strong and tastes somewhat dull. In order to improve this point, the compounding ratio 2, which slightly lowered the cheonma content in the mixing ratio 1 and added some apricot flavor (or peach flavor), was excellent in moldability, solubility and organoleptic quality. However, it was pointed out that a rather strong fruit flavor was a disadvantage. Therefore, the compounding ratio 3 is only the fruit flavor in the compounding ratio 2, most of the characteristics were similar to the compounding ratio 2. Therefore, in this study, compounding ratios 2 and 3 were selected as final compounding ratios. Especially, compounding ratio 2 was considered to be a product that can increase the preference of young people by adding various flavors. The product form of the granular tea (Type 2) eaten by drinking the negative water is as shown in Figure 4b.

Table 8. Mixing ratio of granulated tea eaten by drinking in negative water (Type 2)

Compounding cost One 2 3 Thousand horse powder ^{1 )}  50 g  30 g  30 g Function crystal glucose  50 g  67 g  67 g Plum concentrate  10 g  10 g  10 g Vitamin c  3.05 g  3.01 g  3.01 g Apricot flavor (or peach flavor)  1 g

¹⁾ Spray drying powder

As described above, the present invention is to scientifically evaluate the blood pressure lowering effect, cholesterol lowering effect, and the like of the horses, and it is determined that the functional food using the same will greatly contribute to preventing and treating geriatric diseases and improving the health of the public. In addition, if the development of high quality Cheonma Functional Food with convenience and functionality based on the above scientifically illuminated effects, it will not only improve the public health, but also increase the demand for Cheonma, which will greatly contribute to stabilizing the price of Cheonma and increasing income of farmers. Can be.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

Claims (5)

Prepared from cheonma powder with 0.1 ~ 3% sucrose fatty acid ester, 0.1 ~ 0.3% polyglycerin fatty acid ester, and 5 ~ 60% fructose powder added to cheonma powder and spray-drying to increase the solubility. Granules characterized in that. delete delete delete delete

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