KR100915457B1 - Functional food comprising microcapsule contained extracts of Viscum album loranthacea - Google Patents

Abstract

The present invention relates to a functional food comprising a microcapsules containing Korean mistletoe extract as an active ingredient, and more specifically, to enhance the mistletoe extract known to exhibit anticancer activity and immune activity, microencapsulates it and a functional food using the same. It is about.

Description

Functional food comprising microcapsule contained extracts of Viscum album loranthacea}

The present invention relates to a functional food comprising a microcapsules containing Korean mistletoe extract as an active ingredient, and more specifically, to enhance the mistletoe extract known to exhibit anticancer activity and immune activity, microencapsulates it and a functional food using the same. It is about.

Mistletoe has long been used as a folk remedy for the treatment of hypertension, diabetes, rheumatism and tumors in Europe and the East, and is regarded as a mysterious plant that brings health and blessings in Europe. Mistletoe is distributed in Korea, Japan, China, Africa, and Europe. It is known that there are 30 genera and 1,500 kinds of plants around the world, and it has been used as a private medicine for various diseases for a long time not only in Europe, mainly in Germany, but also in Korea.

It was used as a civilian medicine, among other kinds of mistletoe and mainly what Viscum album loranthacea that inhabit the European region as a plant genus Viscum, not inhabiting in Korea region has been recognized in this category haksang its distinction as Viscum album coloratum (Khwaja TA, etc. 1986, Oncology 43 Suppl 1: 42-50; Khawaja TA et al., 1980. Experimentia, 36: 599-600) It was recognized that mistletoe in Europe has an immune enhancing effect on the humoral and cellular immune systems. The results of clinical trials in animals and humans have been shown to increase the activity of macrophages and natural killer cells that respond directly or indirectly to tumor cells, thereby inhibiting the growth of tumor cells and enhancing the survival rate of cancer patients. Reported. This anticancer effect of mistletoe is known to be involved in not only the immune boosting effect of mistletoe but also the direct cytotoxic effect on tumor cells. Proceeded.

In the mistletoe, there are basic protein complexes composed of several kinds of amino acids. Active substances that play a role in showing cytotoxicity and immune-enhancing effects are lectins having a histone shape of about 60 kD in molecular weight. And biscotoxin, a polypeptide having a molecular weight of about 5 kD, and polysaccharides, oligosaccharides, and alkaloids, as well as saccharides such as tyramine and inositol. (inositol), histamine, choline and several sterols and olenoleic acid are known to be present. Studies on the anticancer factor lectin have shown that Korean products have superior or similar efficacy to European products (Park et al., 1999, Food Sci, Biotechnol., 8 (4), 232-237; Lyu, SY et al., 2000, Arch Pharm, Res. 23 (6), 592-598).

The study of lectins can be seen as the beginning of lectin history in 1888 when Stillmark discovered that extracts of Ricinus communis aggregated red blood cells. Proteins with the ability to aggregate red blood cells and various cells were initially called phytohemagglutinin or phytoagglutinin, but since they are found in a variety of organisms other than plants, Boyd and Shapleigh suggest that these substances are not only red blood cells, but also lymphocytes, fibroblasts, spermatozoa, bacteria fungi, etc. The specificity of agglutination of cells was also found. Based on this, the term lectin derived from the Latin legere (to pick or to choose) was named. Goldstein et al.

It is reported that the effect of oral administration of mistletoe extract and lectin is significantly reduced when compared to vascular and subcutaneous administration, because the activity is greatly reduced by gastric juice which is strong acid when taken orally.

The present invention aimed to identify the fatty acidity and stability and sensory characteristics of the mistletoe extract known for exhibiting anticancer activity and immune activity in milk and dairy products, and for encapsulating it in milk and dairy products.

The present invention for achieving the above object provides a functional food comprising a microcapsules containing Korean mistletoe extract as an active ingredient.

The present invention microencapsulates the mistletoe extract known to exhibit anticancer activity and immune activity, and can be added to milk and dairy products to increase fatty acidity and stability when stored and excellent sensory properties, so that the mistletoe extract can be easily ingested. It can contribute to health promotion.

Figure 1 shows the measured fatty acidity according to the storage period of milk to which the mistletoe extract is added.

Figure 2 shows the measured viscosity change when the microencapsulated mistletoe extract is added to milk.

Figure 3 shows the measured amount of freezing while storing the mistletoe extract microencapsulated with PGMS (Polyglycerol monostearate) added to milk.

Figure 4 shows the measurement of the free amount while adding and storing the mistletoe extract microencapsulated with MCT in milk.

The present invention provides a functional food comprising a microcapsules containing Korean mistletoe extract as an active ingredient.

In the above, the functional food is preferably any one selected from milk, yogurt, soy milk.

In the above, the microcapsules preferably further comprise any one or more selected from ginseng extract, red ginseng extract, green tea extract and mushroom extract.

For the present invention, the microcapsules containing the Korean mistletoe extract are preferably encapsulated with a coating material for coating the core substance with the Korean mistletoe ( Viscum album coloratum ) extract as a core material.

The core material may further include any one or more selected from ginseng extract, red ginseng extract, green tea extract and mushroom extract.

In the above mushroom extract, it is preferable to include any one or more mushroom extracts selected from Ganoderma lucidum, chaga, matsutake mushroom, sour mushroom, matsutake mushroom, situation mushroom and oyster mushroom.

The core material is preferably at least one selected from mistletoe extract and ginseng extract, red ginseng extract, green tea extract and mushroom extract in a 5: 1 to 1: 1 (w / w).

Mistletoe extract is preferably added to the mistletoe leaves, stems and berries by adding 500 to 1000 ml of distilled water per 100 g, pulverizing with a mixer and stirring at 4 ° C. for 16 to 20 hours.

After centrifuging the extract, the supernatant is filtered, and the filtrate is lyophilized to obtain a brown mistletoe powder.

In addition, the ginseng extract, red ginseng extract, green tea extract and mushroom extract is preferably added to each ginseng, red ginseng, green tea, mushrooms by adding 0.5-2.0 L of distilled water per 100 g for 2-4 hours at 70-80 ° C. . After centrifuging the extract, the supernatant is filtered, and the filtrate is preferably used by freeze drying.

The coating material of the microcapsules is preferably 10 to 15 times polyglycerol monostearate (PGMS) or medium-chain triacylglycerol (MCT) based on the weight of the core material.

The microcapsules preferably contain 5 to 7 wt% of the mistletoe extract based on the capsule weight.

The present invention can produce a functional food comprising the microcapsules containing the Korean mistletoe extract as an active ingredient.

Hereinafter, the specific contents of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the contents of the present invention, but the scope of the present invention is not limited to these embodiments.

Example 1 Mistletoe Extract Preparation

Mistletoe used in this experiment was collected in January as mistletoe that grows with oak as a host in Yangyang, Gangwon-do. Mistletoe used in this experiment is 1 year and 2 years old, cut leaves, stems and fruits from the ends of branches to mistletoe, wash it thoroughly with distilled water, dry it and vacuum-pack it at -80 ℃ until extraction. Stored.

The frozen mistletoe leaves and stems were cut into pieces, and 100 ml of distilled water passed through the ion exchange resin was added to 50 g of the fine mistletoe, which was ground by a mixer for 2 minutes and stirred at 4 ° C. for 16 hours. Thereafter, the supernatant obtained by centrifugation (10,000 rpm, 30 min, 4 ° C.) was sequentially filtered by membrane filters having different pore sizes (7.2, 0.45, 0.22 μm), and the inner solution was lyophilized to obtain a brown powder (KM). -110).

Example 2 Mistletoe Extract Microcapsules Preparation

Preparation of microcapsules using Polyglcerol monostearate (PGM)

Polyglycerol monostearate (PGMS: polyglycerol monostearate) used as a coating material is present in a solid state at room temperature, mixed with the same amount of distilled water and dissolved by heating at 80 ℃ for about 5 hours and then used while refrigerated at 4 ℃. Microcapsules were prepared by mixing the same amount of distilled water in 15 g of PGMS.

PGMS mixed with distilled water was allowed to stand at 55 ° C. for 30 minutes to dissolve, stirred for 1 minute at 1,200 × g, and then mixed with 1 g of mistletoe extract. The mixed solution was sprayed with a W-300 spray gun (Wagner Spray Tech. Co., Markdorf. Germany) in a dispersion at 4 ° C. in which 0.05% of Tween-60 was dissolved to prepare microcapsules. The microcapsule dispersion was centrifuged at 24,900 × g for 15 minutes, and then the supernatant, which was the filtrate, was separated and subjected to two more times by adding the same amount of the dispersion, followed by taking the microencapsulated mistletoe extract.

Preparation of microcapsules using medium-chain triglyceride (MCT)

A microcapsule of mistletoe extract with MCT as a coating material was prepared. The liquid MCT and mistletoe extract were mixed at a ratio of 15: 1 (w / v) and stirred at 2,000 rpm for 2 minutes. When the mistletoe extract was added directly, its solubility was very low, and the mistletoe extract was distilled into 1 g / ml in distilled water. After melting it was added. The mistletoe extract and the MCT mixture were sprayed with a W-300 spray gun onto a dispersion at 4 ° C. in which 0.05% of Tween-60 was dissolved. The filtrate was separated and the upper layer was taken, and the same amount of Tween-60 dispersion was added thereto, followed by two more washings. Then, the filtrate including the unencapsulated mistletoe extract was removed to prepare a microcapsule.

Example 3 Fatty Acidity Degree According to Storage Period of Milk Added Mistletoe Extract

Fat oxidation degree measurement

In order to measure the oxidation degree of milk containing mistletoe extract, the microcapsules of mistletoe extract were uniformly dispersed in milk at a concentration of 100 ppm, and the oxidation degree of milk added with the same amount of mistletoe extract according to the yield of the capsule was 4 ° C. Measured while storing for a period of time (0, 3, 6, 9, 12 days). The prepared TBA (thiobarbituric acid) solution was mixed with 15% (w / v) TCA, 0.375% (w / v), 4,6-dihydroxy pyrimidine-2-thiol, and 0.25N HCL. Oxidation degree was measured by putting each sample in a glass centrifuge tube 1g and 9ml of TBA mixed solution was mixed well, and then boiled in a 100 ℃ water bath for 15 minutes. The reaction solution was immersed in cold water, cooled to room temperature (20 ° C.), and then centrifuged at 7,000 × g for 15 minutes to obtain a clear pink-yellow color supernatant. The absorbance was measured at 562 nm.

Lipid oxidation from the TBA reaction product was measured and shown in FIG. 1. The fatty acidity of the milk with 100 ppm of unencapsulated mistletoe extract increased more than twice as much as the absorbance from 0.21 to 0.44 after 12 days at the beginning of storage, which was observed to be 0.5 times higher than that of the no additive control. The absorbance of the microcapsules added increased from 0.2 to 0.34 after 12 days of storage, and the milk containing MCTs from 0.2 to 0.37 showed slightly higher value than the former. All of the experimental groups showed a similar tendency to the control, indicating that the fatty acidity progressed slowly compared to the case where the microencapsulated mistletoe extract was added directly. In addition, as the oxidation progressed, the pH was lowered and coagulation of milk occurred and a slight off-flavor occurred, which was observed more quickly in the experimental group to which mistletoe extract was directly added, and the free fatty acid may have influenced these changes.

Example 4 Viscosity Measurement of Milk Added Mistletoe Extract

Viscosity measurement was performed using a Brookfield viscometer (Model LVDV I +, Version 3.0, Stonghton, MA, USA), and 1.0 and 2.0% unencapsulated mistletoe extracts from the mistletoe extract prepared by PGMS and MCT in control and milk, respectively. The viscosity was measured by addition, and the concentration at this time was to include the same amount based on the mistletoe extract. Each sample was placed in a beaker of 200 ml and maintained at 10 ° C. using spindle no. 2 of the viscometer, measured at 100 rpm for 1 minute, and the average value of 4 to 8 minutes was expressed in terms of centerpoise (cps). .

2 shows the results of measuring the viscosity change when the mistletoe extract microencapsulated with PGMS and MCT was added to the milk. In the case of the control without the mistletoe extract, the viscosity was slightly decreased from 0.86 cps to 0.76 cps on the 3rd day of storage, then increased to 0.99 cps on the 7th day of storage, and decreased again to 0.84 cps on the 11th day of storage. On the other hand, when the mistletoe extract powder was added directly, the viscosity was increased from day 1 to 1.23 cps, causing a change in quality, and further increasing until day 7, showing a viscosity of 1.43 cps. After that, it was slightly decreased to 1.36 cps, but the viscosity was increased more than 1.5 times compared to the control. When the mistletoe extract microencapsulated with PGMS was added, it increased from 0.83 cps on day 1 to 0.95 cps on day 5 and then slightly decreased to 0.92 cps on day 11, which was slightly higher than control. However, there was no significant difference, and the viscosity of the milk supplemented with MCT as the coating material and the microencapsulated mistletoe extract was 0.79 cps at the beginning of storage. Viscosity increased and increased to 1.06 cps on the 9th day of storage, which was somewhat lower than the experimental group to which Mistletoe extract was added directly, but showed higher viscosity than the experimental group to which control and PGMS microcapsules were added. It is thought to cause an increase in the amount of mistletoe produced by MCT. The emission amount of milk is thought to represent a somewhat higher than if made of a PGMS when the capsule has been added to the milk.

Example 5 Color Measurement of Milk Added Mistletoe Extract

For color measurement, Hunter color difference meter (Minolta CT-310, Osaka, Japan) was used, and microcapsules of mistletoe extract prepared by control and milk with PGMS and MCT as coating materials were treated with 1, 2% and not microcapsules. Mistletoe extract was prepared in seven samples to which the same amount was added to the yield of the microcapsules were prepared to measure the change in chromaticity. In order to measure chromaticity, L-value (lightness) representing whiteness, a-value (redness) representing redness, and b-value (yellowness) representing yellowness were repeated three times for each treatment group. Table 1).

As a result, the L-value of the crude oil was 87.61. When 1% of unencapsulated mistletoe extract was slightly decreased to 84.12, and when 2% was added, it was reduced to 79.86. On the other hand, only 2% of MCT-encapsulated mistletoe extract was slightly lowered to 84.34, and the L-value of milk with microcapsules was 87.08, 87.15, and 87.19, respectively. In the case of the a-value representing redness, the raw milk was -3.34, whereas in the milk to which the mistletoe extract was directly added, -1.94 was added at -1.94, which was significantly different from the controrl. A further increase of -0.41 was observed, which significantly increased redness when mistletoe extract was added directly to milk. However, the a-value of milk supplemented with 1% of PGMS microencapsulated mistletoe extract was -3.10, slightly higher than that of control, and -2.95, slightly higher than that with 2%. The increase was low. This result is because the transparency of the microcapsules made with PGMS is higher than that made with MCT, which is clearly distinguished by the coronal phase. The b-value indicating yellowness was 5.32 for the raw material, whereas the milk with the mistletoe extract increased significantly from 1% to 6.94 and from 2% to 8.34. The microcapsules added with PGMS increased slightly to 5.50 in 1% milk and 5.95 in 2% milk. In addition, milk added with MCT as a coating material showed almost the same value as PGMS. As a result, mistletoe extract added directly without microencapsulation was observed to significantly degrade the color-related quality of milk, and when added by microencapsulation, it was shown to have similar color as unadded milk when added to less than 1%. PGMS was more stable than MCT. When 2% was added directly, all three measurements could not be measured because the redness of the chitooligosaccharide powder was very high. On the other hand, in the case of milk containing chitooligosaccharide microencapsulated with PGMS, the L-value was 4.0-4.9, the a-value was 2.14-3.19, and the b-value was 2.54-2.87. Although large, the results were very good compared to the milk directly added without microencapsulation.

TABLE 1 Determination of chromaticity of milk with microcapsules mistletoe extract ¹ .

Treatment Concentration (%) L-value a-value b-value Control ² - 87.61 ^a -3.34 ^f 5.32 ^e Uncapsulated One 84.12 ^b -1.94 ^b 6.94 ^b 2 79.86 ^c -0.41 ^a 8.34 ^a PGMS microcapsules One 87.08 ^a -3.10 ^de 5.50 ^d 2 87.15 ^a -2.95 ^c 5.95 ^c MCT microcapsules One 87.19 ^a -3.13 ^e 5.47 ^d 2 84.34 ^b -3.01 ^dc 5.95 ^c

¹ average of 3 times. The same letter on a line has no significant difference (P <0.05).

² Commercial milk (Seoul milk).

Example 6 Stability Measurement of Microcapsules of Milk Added Mistletoe Extract

In order to observe the stability of the microcapsules during storage for 1, 3, 5, 7, and 9 days at a storage temperature of 5, 10, 15 and 20 ° C by adding 1% of mistletoe extract microcapsules to 200ml of milk Mistletoe extract extracted from milk from the microcapsules was quantified at absorbance 562 nm by BCA assay.

As a result of measuring the free amount while adding the microencapsulated mistletoe extract to milk, the results are shown in FIGS. 3 and 4. In the experiment of adding microcapsules of mistletoe extract prepared with PGMS as a coating material, its free amount was hardly increased up to 3 days at all storage temperatures, and the initial free amount was not completely washed after preparing microcapsules. It seems to have been included in the liquid part. Thereafter, up to 7 days of storage, the free amount of about 2 mg at each storage temperature increased. On the 9th day of storage, there was almost no free amount at 5, 10 and 15 ° C., but it increased continuously at 20 ° C. and 9.9 mg was released. Finally, the free amounts measured on the 11th day of storage were 8.3, 8.7, 9.4, and 9.8 mg, respectively, and the higher the storage temperature, the higher the free amount of mistletoe extract from the microcapsules.

Mistletoe extract was microencapsulated with MCT and added to milk, and then the free amount of mistletoe extract was measured during the storage period. As a result, the glass proceeded about 0.4 mg faster than the milk containing PGMS microcapsules. It remained slightly and increased rapidly until 7 days of storage, increasing to 4.5 ~ 5.1mg. Thereafter, the amount of glass was slightly increased until 11 days of storage, and it was observed that 9.5, 9.9, 10.9, and 12.7 mg were released as milk, respectively. Comparing the free amount during the storage period between capsules, both experimental groups showed similar tendency at the beginning of storage, but after 5 days, it was measured to be 1.5 ~ 2.9mg higher in milk containing microcapsules of MCT. The higher the stability of milk was, the same, but the storage stability was lower when MCT capsules were added to milk than PGMS capsules.

Example 7 Sensory Test of Milk Added Mistletoe Extract

To evaluate the sensory characteristics of samples containing 1% (v / v) of mistletoe microcapsules prepared with 500 mg of PGMS and MCT as coating materials, and samples directly added with the same amount of mistletoe extract suitable for microcapsules. Sensory characteristics of milk color, off-taste and off-flavor during storage (1, 3, 5, 7 and 9 days) by 12 sensory personnel trained while storing at 4 ℃ It evaluated by the 7-point method. At this time, the additives were injected into the syringe without opening the oil, and the external influence was minimized. One by each measurement day was used for the experiment. Intensity evaluation of sensory characteristics is very strong (7 points), strong (6 points), somewhat strong (5 points), moderate (4 points), somewhat weak (3 points), weak (2 points), very weak (1 point) The results obtained from sensory evaluation were evaluated by ANOVA and Duncan's multi-range test using SAS.

To evaluate the astringency, milk (trt 1) containing 1% of control (market milk) and unencapsulated mistletoe extract, and microencapsulated mistletoe extract with PGMS (trt 2), MCT As a result of dividing into microsulfated milk (trt 3), there were some significant differences between control and trt 2 and trt 3 until 8 days of storage, but the values were similar after that. It was observed to increase slightly up to 4 days and not to increase significantly thereafter. However, in the case of trt 1, a significant difference from the control was observed, resulting in a great astringent taste. Similar bitterness was observed in bitterness, and the bitterness of trt 3 was slightly higher than trt 2 in later storage. As a result of evaluation of off-flavor, there was almost similar difference in all treated milk at the beginning of storage, and there was a tendency for trt 1 to increase significantly after 8 days of storage. The herb flavor did not show a big difference in all the treated milks during the storage period, but only slightly increased with the longer storage period. There was almost no significant difference between 2 and trt 3, but the yellow color of trt 1 was significantly increased, and the difference was increased with increasing storage period. Observation of the degree of preference showed that trt 2 and trt3 tended to be slightly lower than those of the control over the storage period. However, trt 1 showed the largest difference in control compared to other evaluations. This is thought to be the result of direct addition of mistletoe extract in addition to several items to evaluate the sensory quality.

The results of the overall sensory test showed that the increase of the rating for each characteristic increases in the early stage of storage and decreases toward the latter stage of storage.In the milk added by microencapsulation with PGMS rather than microencapsulated with MCT, The sensory quality was observed to be slightly superior, which was increased at the beginning of the storage period as shown in the results of experiments in which the microcapsules prepared with each coating material were added to milk to measure the free amount during the storage period (FIGS. 3 and 4). The latter tends to be almost similar to the second half, and the total amount of microcapsules prepared with MCT as a coating material is observed to be slightly larger, suggesting that a sensory change is formed.

<Table 2> Sensory Test

Storage period (day) Treamtment Sensroy description ³ Astrigency Bitterness Off-falvor Herbs flavor Color ⁴ Overallacceptability 0 Control 1.00 ^c 1.00 ^b 1.50 ^a 1.00 ^a 1.00 ^b 5.14 ^a Trt 1 3.83 ^a 3.80 ^a 1.56 ^a 1.20 ^a 2.60 ^a 1.80 ^c Trt 2 1.36 ^b 1.14 ^b 1.64 ^a 1.00 ^a 1.40 ^b 4.16 ^b Trt 3 1.47 ^b 1.34 ^b 1.66 ^a 1.00 ^a 1.50 ^b 4.00 ^b 2 Control 1.00 ^c 1.20 ^b 1.76 ^a 1.00 ^a 1.20 ^c 4.89 ^a Trt 1 4.38 ^a 3.80 ^a 2.35 ^a 1.00 ^a 2.82 ^a 1.56 ^c Trt 2 1.50 ^b 1.60 ^b 1.79 ^a 1.00 ^a 1.78 ^b 4.03 ^b Trt 3 1.51 ^b 1.50 ^b 1.95 ^a 1.00 ^a 1.80 ^b 3.78 ^b 4 Control 1.25 ^c 1.20 ^c 1.67b 1.00 ^a 1.44 ^b 4.89 ^a Trt 1 5.03 ^a 4.35 ^a 2.47a 1.68 ^a 2.96 ^a 1.51 ^c Trt 2 1.58 ^b 1.74 ^b 1.83b 1.24 ^a 1.75 ^b 3.89 ^b Trt 3 1.66 ^b 2.18 ^b 1.79b 1.50 ^a 1.82 ^b 3.96 ^b 6 Control 1.41 ^c 1.22 ^c 1.63 ^c 1.00 ^b 1.35 ^c 4.38 ^a Trt 1 5.37 ^a 4.23 ^a 2.89 ^a 1.74 ^a 2.85 ^a 1.42 ^c Trt 2 1.65 ^b 1.76 ^b 1.93 ^bc 1.24 ^b 1.85 ^b 3.66 ^b Trt 3 1.69 ^b 2.15 ^b 2.28 ^b 1.20 ^b 1.96 ^b 3.29 ^b 8 Control 1.39 ^c 1.54 ^b 1.76 ^c 1.00 ^b 1.47 ^c 4.36 ^a Trt 1 5.48 ^a 4.65 ^a 3.18 ^a 2.15a 2.67 ^a 1.58 ^c Trt 2 1.56 ^c 1.81 ^b 2.15 ^bc 1.74a 1.87 ^bc 3.69 ^b Trt 3 1.96 ^b 1.91 ^b 2.46 ^b 1.76a 1.99 ^b 3.34 ^b 10 Control 1.42 ^c 1.51 ^b 2.05 ^b 1.00 ^c 1.41 ^c 4.07 ^a Trt 1 5.56 ^a 5.33 ^a 4.44 ^a 2.03 ^a 2.73 ^a 1.66 ^c Trt 2 1.83 ^b 2.14 ^b 2.63 ^b 1.75 ^b 1.87 ^b 3.72 ^ab Trt 3 1.92 ^b 2.18 ^b 2.79 ^b 1.95 ^a 1.92 ^b 3.58 ^b 12 Control 1.67c 1.70 ^c 2.01 ^c 1.00 ^c 1.68 ^b 3.95 ^a Trt 1 5.25a 5.69 ^a 5.19 ^a 2.80 ^a 3.35 ^a 1.40 ^c Trt 2 1.8bc 2.23 ^bc 3.13 ^b 2.03 ^b 1.87 ^b 3.40 ^b Trt 3 2.1b 2.49 ^b 3.36 ^b 2.39 ^ab 2.18 ^b 3.36 ^b

¹ average of 3 times. Same letter on one line, no significant difference (P <0.05)

² Control: Commercial milk (Seoul milk).

 Trt1: Milk with 1% addition of mistletoe extract, not microencapsulated.

 Trt2: Milk with mistletoe extract microencapsulated in PGMS.

Trt3: Milk added micronized with MCT.

^{3 In the results of} astringency, bitterness, off-flavor, herbs flavor, color scores: 1 = very slight, 2 = slight, 3 = slight-moderate, 4 = moderate, 5 = moderate-strong, 6 = strong, 7 = very strong.

In overall preference: 1 = dislike extremely, 4 = neither like nor dislike, 7 = like extremely

⁴ Yellow color.

Claims (3)

After cutting the leaves, stems and fruits of the mistletoe ( Viscum album coloratum ), distilled water is added and the mixture is pulverized and stirred by a blender to obtain an extract. Obtaining step; and Preparing a microcapsule by mixing the mistletoe powder with a coating material of polyglycerol monostearate (PGMS) or medium-chain triacylglycerol (MCT) of 10 to 15 times the weight of mistletoe powder; Method for producing microcapsules containing Korean mistletoe extract. The method of claim 1, wherein the microcapsules are dissolved in a solid polyglycerol monostearate (PGMS) mixed with the same amount of distilled water at 55 ℃ and mixed with mistletoe extract, the mixture is 0.05% of Tween-60 is Method for producing a microcapsules containing Korean mistletoe extract, characterized in that the microcapsules prepared by spraying the dissolved dispersion at 4 ℃. The method of claim 1, wherein the microcapsules are prepared by mixing a liquid medium-chain triacylglycerol (MCT) with mistletoe extract, and then spraying the mixture into a dispersion at 4 ° C in which 0.05% of Tween-60 is dissolved. Method for producing a microcapsules containing Korean mistletoe extract characterized in that the microcapsules.