KR100899556B1 - Functional Foods Adding Sargassum spp. Extracts - Google Patents

Abstract

The present invention relates to a functional food to which the mother and child extract is added, and more particularly, to a functional food to which the calcium absorption aid obtained from the mother and child extract is added. The functional food of the present invention provides a large amount of calcium that is easy to lack in the human body as a variety of health food, it can be used to replenish calcium lacking in adults in Korea.

Calcium absorption, mother board, functional food

Description

Functional food added with mother-pan extract [Functional Foods Adding Sargassum spp. Extracts}

The present invention relates to a functional food to which the mother and child extract is added.

Seaweed contains a large amount of carbohydrates and various minerals. In particular, carbohydrates are mostly non-digestible dietary fiber, the value of which has been recognized, many studies are being conducted, and it is known that various minerals such as calcium, magnesium, iodine, iron, zinc, manganese, etc. , 1997, Dietary Fiber Contents and Extraction Conditions of Major Korean Seaweeds, Korean Fisheries Society, 30 (2), 291-296; P.Ruperez, 2002, Mineral content of edible marine seaweeds, Food chemistry, 79, 23-26) . However, in Korea, seaweed is mainly limited to the concept of corrosion due to the lack of processing technology development as a food material, which is decreasing with the consumption of rice.

On the other hand, calcium is the most abundant mineral in the human body and has about 1,200 g of body weight, about 2% of the average adult, and 99% of the body's calcium forms skeleton and teeth, and the remaining 1% Only to the extent they are responsible for regulating physiological activities such as muscle contraction and relaxation, regular heartbeats, blood coagulation, enzyme activation, intracellular stimulation and excitatory transmission (Einhorn, TA, B.Levine and P.Michel, 1990). , Nutrition and bone, Ortho. Clin. Nor. Am., 21, 43-50; Allen, LH and RJ Wood, 1994, Calcium and Phosphours.In:Shil ME, JAOlson, M. shike eds: In Modem Nutrition in Health and Diease. 8th.ed., 144-163). As such, the concentration of calcium in the serum, which is responsible for various body control functions, is always maintained around 10 mg / ㎗, and when calcium supply is deficient for a long time, calcium is released from the skeleton and teeth, osteoporosis and rickets. deficiencies such as rickets and tetany cause bones with low calcium levels to become fractures (Scalmati, A., M. Lipkin and H. Newmark, 1992, Calcium, vitamin D, and Colon) cancer.In: Chemoff, R, RP Heaney ed .: Clinics in Applied Nutrition, Andover Med., 67-74; McCarren, DA, 1997, Role of adequate dietary calcium intake in the prevention and management of salt-selective hypertension, Am J. Clin. Nutr., 65, 712-716; Chung, HK, NSChang, HS Lee and YEChang, 1996, The effects of various types of calcium and bone metabolism in rats, Kor. J. Nutr., 29 , 480-488).

Calcium taken from food is absorbed by the intestine, but its absorption rate is relatively low, and is influenced by the presence of calcium, intake and other dietary factors such as vitamins, and recently trace minerals are involved in calcium absorption. Allen, LH and RJ Wood, 1994, Calcium and Phosphours.In:Shil ME, JAOlson, M. shike eds: In Modem Nutrition in Health and Diease. 8th.ed., 144-163). The absorption rate of calcium in the diet of Korea is reported to be 12 ~ 46%, and it is generally known that about 20 to 80% of the intake is excreted in feces. Recently, the average daily calcium intake by adults in Korea is 511 mg, which is less than the recommended daily amount of 700 mg, so the interest and consumption of calcium supplements is gradually increasing.

Currently, most of the calcium in circulation includes calcium carbonate or calcium phosphate, bovine calcium, eggshell calcium, shell calcium, coral calcium, aqua calcium, etc.But after the mad cow disease, consumer's rejection of terrestrial animal-derived calcium The marine-derived calcium is used a lot.

Sargussum Horneri is a year-old seaweed that lives in the clean waters of the southeast and Japanese coasts of our country, and belongs to the algae brown algae brown algae vegetation heteromorphic river Wonpoja River maternity hat family. Hokkae mamopan is relatively small root, and its roots come out from the center and come out from the side of the stem. Auxiliary mother's bed includes dextrose, crude protein, pure protein, crude fiber, fat, ash, minerals (including calcium, phosphorus, iron), amino acids, etc. It has been reported to be included. In addition, the hoesaengban mother has been used as a feed for breeding chickens, ducks and the like.

Therefore, the inventors of the present invention, while trying to develop a health food that can help the absorption of calcium, the present invention by developing a calcium absorption adjuvant based on the extract of boksaeng majaban, preparing various functional foods using the same and testing its efficacy Was completed.

An object of the present invention is to provide a functional food to which the mother and child extract is added.

The present invention provides a functional food to which the calcium absorption aid obtained from the mother extract is added.

The functional food of the present invention provides a large amount of calcium that is easy to lack in the human body as a variety of health food, it can be used to replenish calcium lacking in adults in Korea.

The present invention provides a functional food to which the calcium absorption aid obtained from the mother extract is added.

Hereinafter, the present invention will be described in detail.

In the functional food of the present invention, the functional food is preferably a food selected from the group consisting of yogurt, bread, beverage, chewing gum, candy, biscuits, ice cream and chocolate, and more preferably yogurt or bread.

In addition, in the functional food of the present invention, the mother and child are preferably a mother-child group.

In addition, in the functional food of the present invention, the yogurt is preferably prepared by adding the calcium absorption aid obtained from the mother and child extract to fermented milk and fermenting the yogurt mixed spawn, and the bread is in the bread mix containing yeast It is preferably prepared by adding and fermenting the calcium absorption aid obtained from the mother extract.

In addition, in the functional food of the present invention, the calcium absorption aid is preferably added in 0.1 to 2% (w / w) of the functional food, iii) drying and crushing the mother board; Ii) adding purified water and lactic acid to the crushed mother board; Iii) filtering the mixture to extract hatban; And iii) adding a food additive to the extract, and lyophilizing and pulverizing it, wherein the purified water is 1000 to 3000 parts by mass (w / w) based on 100 parts by mass of the mother board, The lactic acid is more preferably added in an amount of 0.001 to 0.1 parts by mass (w / w) based on 100 parts by mass of Mabanban extract, and the food additive is most preferably sodium metaphosphate, sorbitan malmitate, cyclodextrin, and dextrin. .

The present inventors prepared a calcium absorption adjuvant using the Maban extract (see Fig. 1). Specifically, the mother board was dried and crushed, and then purified water and lactic acid solution were added and extracted at high temperature for 24 hours. The extract was filtered and concentrated to 20 brix of sugar. Food additives (see Table 1) were added thereto, vacuum freeze-dried and milled to complete the calcium absorption aid.

The present inventors tested the effect of calcium absorption aid prepared by the above method using a rat. Specifically, the control group ingested the general diet for rats, the experimental group to which shell calcium and aqua calcium were added to the general formula, the experimental group to which the mother calcium absorption aid of the present invention was added to the general formula, and the mother calcium absorption to the general formula After feeding the supplements, shell calcium, and aqua calcium, the experimental groups were fed, respectively, and then the feed intake, weight gain, bone density, strength, and growth rate were measured (see Tables 2 to 6).

As a result, there was no significant difference in feed intake between the experimental groups, so there was no avoidance of feed compared to the control group, and there was no significant difference in total weight gain. In addition, the wet weight, length, and diameter of the bones indicating the growth of the bones did not show a significant difference between the experimental groups. However, in the density and strength of bone, the experimental group added with maban calcium absorption aid was significantly higher than the control group and other experimental groups. This is because the calcium absorption aid of the present invention helped bone growth by increasing the calcium absorption rate of rats (see Table 6).

In addition, the present inventors prepared a variety of functional food using a calcium absorption aid using the mother-child extract prepared by the above method. Specifically, the milk was sterilized, the calcium absorption aid was added and the yogurt mixed spawn was added to prepare yogurt, the pH, titratable acidity, and the number of lactic acid bacteria were measured during the manufacturing process (aging), and the sensory test of the finished product was conducted ( 2 to 4). As a result, when 0.1%, 0.5%, and 1% maban calcium absorption aids were added, the pH of the fermentation process was rapidly lowered as the amount added, and the acidity increased rapidly during fermentation with the addition of the titratable acidity. It was. In addition, the number of lactic acid bacteria increased significantly as the fermentation time increased as the amount of mother calcium absorption aid increased. The results show that when the mother calcium absorption aid is added, the maturation time is shortened by actively proliferating the lactic acid strain.

 In addition, after adding the calcium absorption aid to the bread mix to prepare a bread, and looked at the size of each prepared bread (see Table 7 and Figure 5). As a result, when 0%, 0.5%, 1%, and 2% mother calcium absorption aids were added, the breadth and weight of the bread were similar regardless of the amount added, but the length gradually increased as the amount added. This increases the size of the bread by the mother calcium absorption aid positively affects the yeast ripening.

In addition, the present inventors prepared various health foods such as beverages, chewing gum, candy, biscuits, ice cream and chocolate using calcium absorption aids using mabanban extract.

Hereinafter, the present invention will be described in detail by the following examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

<Example 1> Preparation of calcium absorption aid using mother board

As shown in FIG. 1, the present inventors dried and crushed Hokkaeng maternal acupuncture and then added lactic acid solution corresponding to 20 times of purified water and dry matter 0.02% (w / w) of raw materials for 24 hours at 90 ° C or higher. Extracted during. The extract was filtered to separate the soluble and insoluble groups and concentrated until the sugar content reached 20 brix. Thereafter, the food additive was added in the same ratio as in Table 1 and vacuum lyophilized. Finally, after drying, it was ground to complete a calcium absorption aid.

Additive Ratio of Food Additives Food additives Extract to Additive Ratio (1: 1) Sodium metaphosphate 1: 0.005 Sorbitan palmitate (sorbitan palmitate) 1: 0.01 Cyclodextrin 1: 0.05 Dextrin 1: 0.935

Example 2 Effect Test of Calcium Absorption Adjuvant

The present inventors verified the effect of the calcium absorption aid prepared in Example 1 through female rats. Specifically, in the four-week-old Spargue-Dawley female rats, as shown in Table 2, the group C, which received the general formula as a control group, the same amount of shell calcium and aqua calcium in the general formula as the experimental group CC group added 0.5% to feed composition, CS group added 1% maternal calcium absorption aid to general food preparation, 1% maternal calcium absorption aid and shell calcium and aqua calcium The mixture was divided into 0.5% CSC group, and reared for 4 weeks. Feed intake, weight gain, bone density, strength, and growth were measured.

Compounding ratio of feed (based on 1 kg) Ingredient (Unit: g) Group C CC group CS group CSC group General feed 1,000 995 990 985 Mother and child calcium absorption aid 0 0 10 10 Shell calcium 0 2.5 0 2.5 Aqua calcium 0 2.5 0 2.5

As a result, the intake of feed is shown in Table 3, and the weight gain is shown in Table 4, respectively. Feed intake was not significantly different among all groups (p <0.05) for 4 weeks. Body weight gain was significantly lower in CSC group at 3 weeks, but total weight gain was not significantly different (p <0.05).

Feed in rats (Unit: g / day, a rat) group Early 2 weeks past 3 weeks past 4 weeks past C 15.61 ± 1.03 ns ^{1 )} 15.26 ± 1.20 ns 15.68 ± 0.24 ns 15.47 ± 0.85 ns CC 15.21 ± 0.60 16.19 ± 1.87 15.71 ± 0.68 15.54 ± 1.11 CS 15.43 ± 1.07 16.08 ± 1.64 15.61 ± 0.30 15.51 ± 1.11 CSC 15.55 ± 0.69 16.35 ± 1.84 15.62 ± 0.33 15.77 ± 1.13

Weaned 3wk female rats were randomized to a Control group, a Control + CaCO ₃ 0.5% group,

a Control + Sargassum EX. 1% group, a Control + Sargassum EX.1% + CaCO ₃ 0.5% group.

¹⁾ Not significantly (p <0.05)

Weight gain in rats (Unit: g, a rat) group Early 2 weeks past 3 weeks past 4 weeks past Weight gain C 83.13 ± 4.41 ns ¹⁾ 112.75 ± 5.92 ns 161.40 ± 5.44a ²⁾ 187.32 ± 7.30 ns 104.19 ± 3.49 ns CC 83.08 ± 4.42 110.50 ± 7.07 156.18 ± 6.08ab 184.22 ± 8.34 101.14 ± 6.32 CS 83.33 ± 5.26 115.24 ± 8.18 162.21 ± 10.31a 189.14 ± 8.60 105.81 ± 5.31 CSC 83.18 ± 4.31 110.51 ± 4.76 151.99 ± 5.71b 186.62 ± 7.35 103.43 ± 6.87

¹⁾ Not significantly (p <0.05)

²⁾ Values within column with different superscript letters are significantly different at p <0.05.

Bone density, strength, and growth are shown in Tables 5 and 6. Wet weight, length, and diameter of the bones, indicating bone growth, did not show any significant differences between the groups. In the density and strength of bones, the CC and CSC groups, which were mixed with shell calcium and aqua calcium, were higher than the control group, but there was no statistical difference. However, CS group with mother calcium absorption aid was significantly higher than control group, which is considered to be the result of calcium calcium absorption aid in rats to help bone growth.

Wet weight, length and diameter of bone group Wet weight (g) Length (mm) Diameter (mm) C 0.39 ± 0.02 ns ^{1 )} 31.85 ± 0.37 ns 1.94 ± 0.11 ns CC 0.42 ± 0.07 32.32 ± 1.45 2.02 ± 0.06 CS 0.43 ± 0.07 32.68 ± 1.70 2.01 ± 0.16 CSC 0.42 ± 0.04 32.36 ± 0.88 2.01 ± 0.09

Values within column with different superscript letters are significantly different at p <0.05.

¹⁾ Not significantly

Bone Strength, Bone Mineral Density, and Bone Mineral Amount in Rats group BMD (g / ㎠) ¹⁾ BMC (g) ²⁾ Strength (㎏ / ㎠) C 0.0603 ± 0.0033b ³⁾ 0.1206 ± 0.0066 b 2.29 ± 0.38b CC 0.0630 ± 0.0036ab 0.1260 ± 0.0073ab 2.76 ± 0.28a CS 0.0635 ± 0.0037a 0.1269 ± 0.0074a 2.96 ± 0.50a CSC 0.0620 ± 0.0032ab 0.1240 ± 0.0064ab 2.73 ± 0.53a

¹⁾ bone mineral density,

²⁾ bone mineral contents

³⁾ Values within column with different superscript letters are significantly different at p <0.05.

Example 3 Preparation of Functional Foods of Calcium Absorption Aids

The inventors have confirmed that the Mabanban extract excellent efficacy as a calcium absorption aid through the above embodiment to prepare a functional food that can be used as a variety of health foods containing it as an active ingredient as follows.

<3-1> Preparation of Yogurt

The present inventors prepared yogurt using the calcium absorption aid prepared in Example 1. Specifically, the milk is sterilized at 85 ° C. for 30 minutes, and then the mother calcium absorption aid is added at 0%, 0.1%, 0.5%, and 1%, respectively, and the yogurt mixing spawn is added to the pH and titratable acidity during the yogurt manufacturing process (maturation). The changes in the number of lactic acid bacteria were measured and sensory evaluation of the finished product was performed.

Yogurt generally has a low pH and an appropriate acidity as it matures due to lactic acid strain activity. Changes in pH and titratable acidity of yogurt with mother calcium absorption aid were shown in FIGS. 2 and 3. In the case of pH, the pH of the no-added group and the added group was similar between 6.50 and 6.66 at 0 hours, but the pH change of 0.5% and 1% added groups was increased from 6.56 to 5.19 and from 6.50 to 5.10 at 0%, respectively. Group pH change was significantly lower than 6.59 at 6.66, and 0.1% addition group was also significantly lowered to pH 5.07 from 4 hours. The pH 5.07-5.19 at 2-4 hours of the mother calcium absorption aid supplement group was lower than the pH 5.47 at 12 hours of the 0% addition group. The titratable acidity was similar between 1.25 ~ 1.62% at 0 hours, but from 1.41% to 4.83% and 1.62% to 5.25% at 0.5% and 1%, respectively, from 0% and 1.25% to 1.46% at 2 hours. Significantly higher. The 0.1% addition group was significantly increased from 4 hours to 4.88%, and the titratable acidity of 4.83 ~ 5.25% was higher than 3.92 at 12 hours of 0% addition group.

The change in the number of lactic acid bacteria was shown in FIG. 4, and the initial bacterial count was similar to 0.97 × 10 ⁷ ~ 1.07 × 10 ⁷ CFU / mL, but 0.5% and 1% added groups were added 3.30 × 10 ⁸ CFU / mL and 4.40 × 10 at 2 hours. ^{At 8} CFU / mL, it was significantly increased than the 0% addition group 0.93 × 10 ⁸ CFU / mL. The 0.1% addition group greatly increased from 4 hours. The 0% added group was significantly lowered to 5.90 × 10 ⁷ CFU / mL from 10 hours, while the calcium calcium adjuvant supplemented group was maintained between 1.30 × 10 ⁸ and 3.80 × 10 ⁸ CFU / mL.

Based on the above results, the addition of mother calcium supplemental adjuvant showed that the growth time of lactic acid strain was increased and the aging time was shortened.

<3-2> Production of bread

The present inventors prepared a bread using a calcium absorption aid prepared in Example 1. Specifically, after adding the mother calcium absorption aid to the bread mix 0%, 0.5%, 1%, 2%, respectively, after preparing the bread using a bread maker as a result of looking at the size of the bread as shown in Table 7, FIG. Since the same amount of water, the same amount of material, and the same circumferential frame were used, the breadth and weight of the bread were similar regardless of the amount added. However, the length gradually increased with the addition amount, which is believed to increase the size of bread due to the positive effect of maternal calcium absorption aid on the ripening of yeast.

Size of bread with 0-2% of Maban extract group Length (cm) Circumference length (cm) Mass (g) 0% 16.55 ± 1.20 44.50 ± 2.12 556.00 ± 8.49 0.5% 17.00 ± 0.71 46.25 ± 0.35 541.50 ± 6.36 1.0% 18.90 ± 0.57 45.75 ± 0.35 547.00 ± 6.36 2.0% 20.25 ± 1.06 46.00 ± 0.00 561.50 ± 1.41

<3-3> Preparation of Beverage

522 mg of honey

Chioctosanamide 5 mg

Nicotinamide 10 mg

Riboflavin Sodium Hydrochloride 3 mg

Pyridoxine hydrochloride 2 mg

Inositol 30 mg

Orthoic acid 50 mg

Calcium Absorption Aid 4.8-12.8 mg

200 ml of water

With the above composition and content, drinks were prepared using conventional methods.

<3-4> Preparation of Chewing Gum

20 parts by mass of gum base (w / w)

76.36 to 76.76 parts by weight of sugar

Calcium absorption aids 2.4 to 6.4 parts by mass

1 part by mass of fruit

2 parts by mass of water

Chewing gum was prepared using conventional methods using the above composition and content.

<3-5> Preparation of Candy

50 to 60 parts by mass of sugar (w / w)

Starch syrup 39.26-49.66 parts by mass

Calcium absorption aids 2.4 to 6.4 parts by mass

0.1 parts by mass of orange flavor

Candy was prepared using conventional methods with the above composition and content.

<3-6> Preparation of Biscuits

Force Class 1 88 kg

Gravity First Class 76.4 ㎏

16.5 kg per white

2.5 kg of salt

2.7 kg of glucose

Palm shortening 40.5 kg

5.3 kg of ammo

Medium kg 0.6 kg

0.55 kg sodium bisulfite

Rice flour 5.0 kg

Vitamin B1 0.003 kg

0.003 kg of vitamin B2

Milk Flavor 0.16 ㎏

71.1 kg of water

Whole milk powder 4 kg

Substitute powder 1 kg

0.1 kg of calcium phosphate

Spray salt 1 kg

25 kg of spray oil

Calcium Absorption Aid 0.5 ~ 5 ㎏

Biscuits were prepared using conventional methods with the above composition and content.

<3-7> Preparation of Ice Cream

Milk fat 10.0 parts by mass (w / w)

10.8 parts by mass of non-fat solids

12.0 parts by mass of sugar

Starch syrup 3.0 parts by mass

0.5 parts by mass of emulsion stabilizer (span, span)

0.15 parts by mass of flavor (strawberry)

63.31 to 62.91 parts by mass of water

Calcium absorption aids 2.4 to 6.4 parts by mass

Ice cream was prepared using conventional methods using the above composition and content.

<3-8> Preparation of Chocolate

34.36 to 34.76 parts by weight of sugar (w / w)

34 parts by mass of cocoa butter

15 parts by mass of cocoa mass

15 parts by mass of cocoa powder

0.5 part by mass of lecithin

0.5 part by mass of vanilla

Calcium absorption aids 2.4 to 6.4 parts by mass

With the above composition and content, chocolate was prepared using conventional methods.

1 is a step-by-step display of the calcium absorption aid preparation method of the present invention,

2 is a graph showing the change of yogurt pH added 0-1% of Mabban extract of the present invention during fermentation,

Figure 3 is a graph showing the change in the titrated acidity of yogurt added 0-1% of Mabban extract of the present invention during fermentation,

Figure 4 is a graph showing the change in viable cell number of yogurt added 0-1% of Mabban extract of the present invention during fermentation,

5 is a photograph of a bread to which the mother calcium absorption aid was added.

Claims (10)

A first step of drying and crushing the mother board; A second step of adding and mixing purified water and lactic acid to the crushed mother board of the first step; A third step of extracting hatban by filtering the mixture of the second step; A fourth step of preparing a calcium absorption aid by adding a food additive to the extract of the third step, lyophilizing and pulverizing it; And A functional food comprising a maban extract, characterized in that the manufacturing step comprising the fifth step of adding the calcium absorption aid of the fourth step to the food. The method of claim 1, Functional food to which the mother and child extract is added, characterized in that any one selected from the group consisting of yogurt, bread, beverages, chewing gum, candy, biscuits, ice cream and chocolate, functional food with the addition of the mother and child extract. delete The method of claim 2, The yogurt is added to the calcium absorption aid to the sterilized milk, characterized in that the fermented by putting the yogurt mixed seed, characterized in that the functional food added to the mother and child extract. The method of claim 2, The bread is a functional food added to the mother and child extract, characterized in that the bread is prepared by adding the calcium absorption aid and fermentation in the bread mix containing yeast. The method of claim 1, The calcium absorption adjuvant of the fifth step, characterized in that 0.1 to 2% (w / w) of the food is added, functional foods with a mother and child extract. The method of claim 1, The first and second stages of the mabanban hoesaeng mabanban, functional food added to the mabanban extract. delete The method of claim 1, The purified water of the second step is 1000 to 3000 parts by mass (w / w) with respect to 100 parts by mass of the mother board, the lactic acid is characterized in that 0.001 to 0.1 parts by mass (w / w) is added to 100 parts by mass of extracts Functional food which added mother and child extract to do. The method of claim 1, The food additive of the fourth step is sodium metaphosphate, sorbitan malmate, cyclodextrin and dextrin, characterized in that the functional food added to the mother and child extract.

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