KR100917142B1 - Propolis extract with improved water dispersibility, propolis-containing beverage and method of improving water dispersibility of propolis extract - Google Patents
Propolis extract with improved water dispersibility, propolis-containing beverage and method of improving water dispersibility of propolis extract Download PDFInfo
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- 241000241413 Propolis Species 0.000 title claims abstract description 100
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- 239000000284 extract Substances 0.000 title claims abstract description 57
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- 238000000034 method Methods 0.000 title claims abstract description 18
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- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 30
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 15
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 15
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- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims 2
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
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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
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/43—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using anti-caking agents or agents improving flowability, added during or after formation of the powder
-
- 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
- A23V2300/14—Extraction
-
- 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
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
<과제> 우수한 특성을 갖는 프로폴리스가 갖는 결점인, 용기, 구강 내나 목구멍에의 부착, 풍미 개선에의 곤란성을 유단백질 등의 흡수를 방해할 우려가 있는 물질을 사용하지 않고, 개선하는 방법, 및, 이들 결점이 개선된 수분산성 개량 프로폴리스 추출물을 제공한다. <Problem> A method for improving the container, adhesion to oral cavity, throat, and flavor improvement, which are disadvantages of propolis having excellent properties, without using substances that may interfere with absorption of milk proteins, etc., and To provide a water-dispersible improved propolis extract, these defects are improved.
<해결 방법> 알콜 추출에 의한 프로폴리스 추출물로서, 탄산나트륨, 또는/및, 탄산수소나트륨 존재하에서 가열처리된 수분산성 개량 프로폴리스 추출물. Solution A water-dispersible improved propolis extract which has been heat-treated in the presence of sodium carbonate or / and sodium hydrogencarbonate as a propolis extract by alcohol extraction.
프로폴리스, 수분산성, 알콜 추출, 음료. Propolis, water dispersible, alcohol extraction, beverage.
Description
본 발명은 물에 대한 분산성을 개선시킨 프로폴리스 추출물, 및, 그러한 프로폴리스 추출물을 포함하는 음료에 관한 것이다. The present invention relates to a propolis extract having improved dispersibility in water, and a beverage comprising such a propolis extract.
최근의 건강 붐과 자연지향적 풍조에 의해, 여러 천연 건강식품이 주목받고 있다. 이들 천연 건강식품 중에서도, 꿀벌에 의해 만들어지는 천연의 항생 물질, 또는, 천연의 세포 활성화 물질이라고도 전해지는 프로폴리스로부터 추출된 프로폴리스 추출물은 건강증진, 체질 개선에 도움이 되는 것으로서, 또는, 높은 항암 효과가 기대되는 것으로서 특히 주목받고 있다. Due to the recent health boom and the nature-oriented trend, various natural health foods have attracted attention. Among these natural health foods, the propolis extract extracted from propolis, which is said to be a natural antibiotic made by bees, or a natural cell activating substance, is useful for health promotion, constitution improvement, or high anti-cancer. It is especially attracting attention as an effect is expected.
이러한 프로폴리스 추출물은 에탄올, 그 이외의 적당한 용매에 혼합하여 스포이트에 의해 적하 가능한 액(프로폴리스 액)으로서, 스포이트가 캡에 세팅된 스포이트 병 등에 넣어져서 공급되고, 예를 들면, 건강유지 목적에서는 그 액의 20∼30 방울을 적당량의 물, 뜨거울 물, 우유, 커피, 홍차, 쥬스, 벌꿀, 드링크제 또는 주류 등의 음료에 적하하여 아침, 낮, 및, 밤의 1일 3회 경구 섭취하거나, 또는, 컨디션이 나쁠 때에는 아침, 낮, 밤, 및, 취침 전의 1일 4회, 50∼100 방울을 역시 상기 음료에 적하하여 경구 섭취하는 것으로 되어 있다. Such a propolis extract is a liquid (propolis liquid) which can be mixed with ethanol and other suitable solvents and added dropwise by dropper, and is supplied in a dropper bottle in which a dropper is set in a cap, for example, for health maintenance purposes. 20-30 drops of the solution is dropped into a suitable amount of water, hot water, milk, coffee, tea, juice, honey, drink or alcohol, orally and ingested three times a day in the morning, day, and night. Or when conditions are bad, 50-100 drops of 4 times a day, morning, day, night, and before bedtime are also dripped at the said drink, and it is ingested orally.
그러나, 에탄올에 용해한 프로폴리스 액이 상기와 같은 음료에 적하되면, 그 프로폴리스 추출물 중, 수가용 성분은 음료에 용해되지만, 수불용성 성분은 소위 「수지」 형상으로 되어, 음료의 표면에 뜨거나, 또는, 침하하여 용기의 밑바닥이나 측면에 부착되어버려, 소요량의 섭취를 할 수 없게 될 우려가 있다. However, when the propolis solution dissolved in ethanol is dropped into the beverage as described above, the water-soluble component in the propolis extract is dissolved in the beverage, but the water-insoluble component becomes a so-called "resin" shape and floats on the surface of the beverage. Or, it may sink and become attached to the bottom or side of the container, making it impossible to consume the required amount.
이중, 음료 표면에 뜬 성분은 음용 시에 음용자의 이나 잇몸, 혀, 구개(口蓋) 혹은 목구멍에 부착되어, 유효하게 섭취할 수 없게 되는 경우가 있는데다, 음용 후에도 잠시동안, 불쾌감이나 또는 자극감을 계속 느끼게 한다. Of these, the ingredients on the surface of the drink are attached to the drinking machine's gums, tongue, palate, or throat when drinking, and may not be consumed effectively.In addition, discomfort or irritation may continue for a while after drinking. Make it feel
한편, 용기의 밑바닥이나 측면에 부착된 성분은, 당연히, 음용할 수 없으므로 유효하게 활용되지 않는데다, 통상의 세정방법(세제를 사용한 세정)에서는 용이하게 제거할 수 없다(특히 칠기에 부착된 경우에는, 그릇을 상하게 하지 않고 세정 제거하는 것은 경험상 불가능하다) 라고 하는 문제가 있었다. On the other hand, the ingredients attached to the bottom or side of the container, of course, cannot be effectively used because they cannot be drunk, and cannot be easily removed by the usual cleaning method (washing with detergent) (particularly when it is attached to a lacquerware). There is a problem in that it is impossible to clean and remove without damaging the vessel.
또한, 프로폴리스 추출물은 미각이라고 하는 점에서는, 소위 「거북한 맛」이고, 음용시에 목구멍에 「매운」느낌을 느끼고, 또한 냄새도 심하기 때문에, 일반적으로 마시기 어렵다. 여기에서, 캡슐화 등의 수단을 이용하는 것도 가능하지만, 1회당의 음용량이 상기한 바와 같이 20∼30 방울 또는 50∼100 방울로 많기 때문에, 캡슐이 음용에 적합하지 못한 크기로 되거나, 또는, 한번에 먹는 캡슐수가 많아져, 모두 실용적이지 못하여, 근본적인 해결이 기대되고 있었다. In addition, the propolis extract is so-called "turtle taste" in terms of taste, and it is difficult to drink generally because it feels "spicy" in the throat during drinking and also has a bad smell. Here, it is also possible to use a means such as encapsulation, but since the volume of the dose per serving is 20-30 drops or 50-100 drops as described above, the capsule becomes unsuitable for drinking or at one time. The number of capsules to eat increased, and it was not practical at all, and the fundamental solution was expected.
그래서, 프로폴리스 액을 다른 음료 성분에 혼합하여, 마시기 쉬운 음료로 하는 검토가 행해지고 있었지만, 상기와 같은 용기에의 부착의 문제가 해결되어 있지 않아, 부착되지 않을 정도로 배합하면 배합량이 적어지고, 프로폴리스 추출물의 충분한 음용량을 확보하기 위한 필요한 음용량이 예를 들면 200mL로 많아진다. 이때 양이 많기 때문에 마시는 도중에 호흡이 필요하게 되는데, 일단 호흡을 하면, 그 후 계속해서 음용하는 것이 망설여져서 필요량을 다 마시지 않고 남기거나, 또는, 전량 다 마시는데 큰 결심이 필요하게 되거나 해서, 풍미를 개선하여, 마시기 쉽게 한다고 하는 점에서는 곤란함이 있었다. Therefore, although the investigation into mixing the propolis liquid with other beverage ingredients and making the drink easy to drink has been conducted, the problem of adhesion to the container as described above has not been solved. The necessary volume for securing a sufficient volume of polypolista extract is increased to 200 mL, for example. At this time, it is necessary to breathe in the middle of drinking because it is too much. Once you breathe, you are hesitant to continue drinking afterwards. It was difficult in that it improved and it was easy to drink.
여기에서 프로폴리스 추출물의 수분산성을 향상시키기 위해서 일본 특개 2001-169736호 공보(특허문헌 1)에서는, 밀크 카세인 등의 유단백질을 첨가 배합하는 기술이 제안되어 있다. In order to improve the water dispersibility of a propolis extract, Japanese Unexamined-Japanese-Patent No. 2001-169736 (patent document 1) has proposed the technique of adding and mix | blending milk proteins, such as milk casein.
그러나, 충분히 분산시키기 위한 액량은 상당히 많이 필요하고, 그 때문에 프로폴리스 추출물의 충분한 음용량을 확보하기 위한 필요한 음용량도 많아진다고 하는 상기 결점은 해소되지 못한다. 또, 예를 들면, 아이가 세제 등을 잘못 마셨을 때에, 우선 제1의 처치로서, 그 흡수를 방해하기 위해서 우유를 마시게 하는 것이 알려져 있는 바와 같이, 유단백질에는 다른 물질의 흡수를 늦추거나, 방해하거나 하는 기능이 있어, 상기 종래 기술에서는 프로폴리스의 유효 성분을 체내에 받아 들일 수 없을 가능성이 지적되고 있었다. However, the above-mentioned drawback that the amount of liquid for sufficiently dispersing is required is quite large, and therefore the required volume for securing a sufficient volume of the propolis extract is also not solved. For example, when a child drinks a detergent or the like incorrectly, as a first treatment, it is known to drink milk in order to prevent its absorption. It has been pointed out that the above-mentioned conventional technology cannot accept the active ingredient of propolis in the body.
특허문헌 1: 일본 특개 2001-169736호 공보Patent Document 1: Japanese Patent Application Laid-Open No. 2001-169736
발명이 해결하고자 하는 과제Problems to be Solved by the Invention
본 발명은 상기한 종래의 문제점을 개선하는, 즉, 유단백질 등을 사용하지 않고, 우수한 특성을 갖는 프로폴리스가 갖는 결점인, 용기, 구강 내나 목구멍에의 부착, 풍미 개선에의 곤란성을 개선하는 방법, 및, 이들 결점이 개선된 프로폴리스를 제공하는 것을 목적으로 한다. The present invention improves the above-mentioned conventional problems, i.e., a method of improving the difficulty in adhering to a container, oral cavity or throat, improving flavor, which is a drawback of a propolis having excellent properties without using milk proteins or the like. And to provide propolis with improved these drawbacks.
과제를 해결하기 위한 수단Means to solve the problem
본 발명의 수분산성 개량 프로폴리스 추출물은 상기 과제를 해결하기 위해서, 청구항 1에 기재된 바와 같이, 알콜 추출에 의한 프로폴리스 추출물로서, 탄산나트륨, 또는/및, 탄산수소나트륨 존재하에서 가열처리된 수분산성 개량 프로폴리스 추출물이다. In order to solve the above problems, the water-dispersible improved propolis extract of the present invention, as described in claim 1, is a propolis extract obtained by alcohol extraction, and the water-dispersible improved heat treatment in the presence of sodium carbonate, and / or sodium hydrogencarbonate. Propolis extract.
또, 본 발명의 프로폴리스 함유 음료는 상기와 같은 수분산성 개량 프로폴리스 추출물을 함유하는 프로폴리스 함유 음료이다. The propolis-containing beverage of the present invention is a propolis-containing beverage containing the above water-dispersible improved propolis extract.
또한, 본 발명의 프로폴리스 추출물의 수분산성 개량방법은, 알콜 추출에 의한 프로폴리스 추출물로서, 탄산나트륨, 또는/및, 탄산수소나트륨 존재하에서 가열처리하는 구성을 갖는 프로폴리스 추출물의 수분산성 개량방법이다. In addition, the method for improving the water dispersibility of the propolis extract of the present invention is a method for improving the water dispersibility of a propolis extract, which is a propolis extract by alcohol extraction, and is heat-treated in the presence of sodium carbonate and / or sodium hydrogencarbonate. .
발명의 효과 Effects of the Invention
본 발명의 수분산성 개량 프로폴리스 추출물에 의하면, 용기나, 구강 내·목구멍에의 부착이 없기 때문에, 용기에 부착되어 낭비가 되는 부분이 없으므로 전량 섭취가 가능하고, 사용 후의 용기의 세정이 용이하여, 용기의 반복 이용이 가능하게 되고, 또, 외출 시 등일 때에도 전용 용기를 갖고 다니는 것이 필요하지 않게 되고, 또, 구강 내·목구멍에의 부착에 의한 위화감, 불쾌감이 없고, 불쾌한 맛·냄새의 장시간 잔류가 방지된다. According to the water-dispersible improved propolis extract of the present invention, since there is no adhesion to the container or the oral cavity and the throat, there is no waste part attached to the container, so that the whole amount can be ingested, and the container after use is easily cleaned. The container can be used repeatedly, and when carrying out, it is not necessary to carry a dedicated container, and there is no discomfort or discomfort caused by adhesion to the oral cavity and the throat and a long time of unpleasant taste and smell. Residue is prevented.
또한, 물에 용이하게 분산시킬 수 있어, 수 주 동안은 침강이 확인되지 않으므로, 마시기 쉬운 향기 등을 갖는 프로폴리스 함유 음료에의 가공이 용이하고, 그때도, 10∼30mL 정도의 한입이나 반입으로 음용할 수 있는 지극히 소량의 음료이면서, 건강한 사람의 1일 소요량의 프로폴리스 성분을 포함하는 음료로 할 수 있고, 또한, 용기의 세정이 용이한 프로폴리스 추출물 함유 음료로 할 수 있다. In addition, since it can be easily dispersed in water and sedimentation is not observed for several weeks, processing to a propolis-containing beverage having an easy-to-drink fragrance and the like is easy. It can be made into the beverage containing the daily amount of propolis components of a healthy person in addition to the extremely small amount of drink which can be made, and also the drink containing a propolis extract which is easy to wash a container.
도 1은 수분산성 개량처리 전의 프로폴리스 액의 고속 액체 크로마토그래피에 의한 크로마토그램이다. BRIEF DESCRIPTION OF THE DRAWINGS The chromatogram by high performance liquid chromatography of the propolis liquid before water dispersion improvement improvement process.
도 2는 수분산성 개량 프로폴리스 추출물(A)의 고속 액체 크로마토그래피에 의한 크로마토그램이다. 2 is a chromatogram by high performance liquid chromatography of a water dispersible improved propolis extract (A).
발명을 실시하기 위한 최량의 형태 Best Mode for Carrying Out the Invention
알콜 추출에 의한 프로폴리스 추출물은 에탄올에 용해한 프로폴리스 액의 형태로 입수된다. 이 프로폴리스 액 중의, 프로폴리스 추출물의 함유량은 일반적으로 20∼33체적%이고, 그 외에, 약간의 물(10∼15체적% 정도)과 에탄올(잔량)이다. Propolis extract by alcohol extraction is obtained in the form of a propolis solution dissolved in ethanol. The content of the propolis extract in this propolis liquid is generally 20 to 33% by volume, in addition to some water (about 10 to 15% by volume) and ethanol (the remaining amount).
본 발명에서는, 이러한 프로폴리스 액에 포함된 프로폴리스 추출물에 대해, 탄산나트륨, 혹은/및, 탄산수소나트륨 존재하에서 가열처리를 행한다. In this invention, the propolis extract contained in such a propolis liquid is heat-processed in presence of sodium carbonate and / or sodium hydrogencarbonate.
탄산수소나트륨 및 탄산나트륨의 수분산성 개량제의 첨가량은 사용하는 프로폴리스 액에 포함된 프로폴리스 추출물의 함유량에 의해서도 다르지만, 통상, 예를 들면 프로폴리스 추출물 함유량이 33체적%인 프로폴리스 액의 경우, 0.5질량% 이상 2질량% 이하이고, 이때, 첨가량이 0.5질량% 미만에서는 충분한 수분산성 개량 효과가 얻어지지 않는 경우가 있고, 또, 첨가량이 2질량% 부근이면 충분한 수분산성 개량 효과가 얻어지고, 또한, 2질량%를 초과하여 첨가해도 프로폴리스 액에 용해되지 않고, 가열처리 후에도 미반응이라고 생각되는 분말이 침강하므로, 이 분말을 여과 등의 수단에 의해 제거할 필요가 생기는 경우가 있다. 또한, 프로폴리스 추출물의 체적 함유율이 상이한 프로폴리스 액의 경우에는, 환산하여 상기 예의 프로폴리스 추출물과 수분산성 개량제와의 비의 범위 내가 되도록 수분산성 개량제를 첨가한다. The addition amount of the sodium bicarbonate and the water dispersant improving agent of sodium carbonate also varies depending on the content of the propolis extract contained in the propolis liquid to be used, but is usually 0.5% for a propolis liquid having a propolis extract content of 33 vol%, for example. At the mass% or more and 2 mass% or less, at this time, when the addition amount is less than 0.5 mass%, sufficient water dispersibility improvement effect may not be obtained, and when the addition amount is around 2 mass%, sufficient water dispersibility improvement effect is obtained, and Even if it adds exceeding 2 mass%, since it does not melt | dissolve in a propolis liquid and the powder considered to be unreacted even after heat processing, it may be necessary to remove this powder by means, such as filtration. Moreover, in the case of propolis liquid from which the volume content rate of a propolis extract differs, a water dispersibility improving agent is added so that it may become in the range of the ratio of the propolis extract of the said example, and a water dispersibility improving agent.
또한, 본 발명의 수분산성 개량 프로폴리스 추출물의 제조방법에서는, 수분산성 개량제로서 탄산수소나트륨 또는 탄산나트륨을 사용할 필요가 있다. 시트르산 등의 식용산을 사용하거나, 또는 수산화 나트륨을 프로폴리스 액이 중성이 되도록 첨가한 후에 가열처리를 행하는 등 해도, 충분한 수분산성 개량 효과는 얻어지지 않는다. Moreover, in the manufacturing method of the water dispersion improving propolis extract of this invention, it is necessary to use sodium hydrogencarbonate or sodium carbonate as a water dispersion improving agent. Even if an edible acid such as citric acid is used or heat treatment is performed after adding sodium hydroxide so that the propolis solution is neutral, sufficient water dispersibility improvement effect is not obtained.
이와 같이, 프로폴리스 액에 대해 탄산나트륨, 또는/및, 탄산수소나트륨을 첨가한 후, 가열처리를 행한다. Thus, after adding sodium carbonate or / and sodium hydrogencarbonate to a propolis liquid, it heat-processes.
바람직한 가열처리 온도로서는, 하한이 40℃ 이상, 바람직하게는 50℃ 이상, 상한은 70℃ 이하이고 바람직하게는 65℃ 이하이다. As preferable heat processing temperature, a minimum is 40 degreeC or more, Preferably it is 50 degreeC or more, and an upper limit is 70 degrees C or less, Preferably it is 65 degrees C or less.
가열처리는 가열에 의한 발포가 완료될 때까지 계속하지만(통상, 15∼30분 정도), 40℃ 이하의 경우, 30분을 초과하여 가열처리를 행해도 발포가 종료되지 않고, 또, 이때, 충분한 수분산성 개량효과가 얻어지지 않는 경우가 있다. 한편, 70 ℃를 초과한 온도에서는 처리 후의 프로폴리스 액이 적색으로 변색되는 경우가 있고, 또, 음용 시에서의 「매운 맛」이나 목구멍에의 자극 등이 증가하는 경우가 있다. The heat treatment is continued until foaming by heating is completed (usually about 15 to 30 minutes), but in the case of 40 ° C. or lower, even if the heat treatment is performed for more than 30 minutes, the foaming does not end. Sufficient water dispersion improvement effect may not be obtained. On the other hand, at the temperature exceeding 70 degreeC, the propolis liquid after a process may turn red, and may increase the "hot taste", the irritation to a throat, etc. at the time of drinking.
이와 같이, 알콜 추출에 의한 프로폴리스 추출물로서, 탄산나트륨, 또는/및, 탄산수소나트륨 존재하에서 가열처리된 수분산성 개량 프로폴리스 추출물은 균일하게 유화되어 있는 것같은 상태가 되는데, 안정하여 수 주일 경과해도 침강되지 않는다. 또한, 이 수분산성 개량 프로폴리스 추출물은 에탄올 함유량이 높기 때문에 마개로 막기만 해 두면 부패 등의 우려는 없다. Thus, as the propolis extract by alcohol extraction, the water-dispersible improved propolis extract heated in the presence of sodium carbonate or / and sodium hydrogencarbonate is in a state of being uniformly emulsified. Does not settle. In addition, since the water-dispersible improved propolis extract has a high ethanol content, there is no fear of rot or the like as long as it is closed with a stopper.
또, 성분에 대해서도 프로폴리스 추출물 중의 유효 성분이라고 평가되는 퀘르세틴, 켐페롤, 디테르펜, 파라쿠마르산의 각 주요 성분의 함유량에 대해서도, 처리의 전후에서 변화는 없고, 또, 그 밖의 성분에 대해서도 고속 액체 크로마토그래피에 의한 분석의 결과에서도 차이는 발견되지 않는다. 또, 자외영역에서의 흡광 광도계에 의한 분석에서도 수분산성 개량처리의 전후에서 변화가 발견되지 않는다. In addition, the content of each major component of quercetin, camphorol, diterpene, and paracoumaric acid, which is evaluated as an active ingredient in the propolis extract, does not change before and after the treatment, and also about other components. No difference is found in the results of the analysis by liquid chromatography. In addition, no change was found before or after the water dispersibility improvement process even in the analysis by the absorbance photometer in the ultraviolet region.
이렇게 하여 얻어진 수분산성 개량 프로폴리스 추출물은 수분산성이 우수하기 때문에, 일반 청량 음료나 차, 홍차 등에, 여러 혼합비로 섞어도 성분이 침강되지 않는다. Since the water-dispersible improved propolis extract thus obtained is excellent in water dispersibility, the ingredients do not settle even when mixed with various mixing ratios in general soft drinks, tea, black tea and the like.
이 때문에, 이들 청량 음료 등의 제조과정에서 수분산성 개량 프로폴리스 추출물을 배합함으로써, 용이하게 프로폴리스 함유 음료를 얻을 수 있으므로, 프로폴리스 특유의 냄새의 차폐가 용이하게 되어, 보다 마시기 쉬운 음료로 할 수 있다. Therefore, by blending the water-dispersible improved propolis extract in the manufacturing process of these soft drinks, a propolis-containing beverage can be easily obtained, so that the odor unique to propolis can be easily shielded, making the drink easier to drink. Can be.
이하에 본 발명의 수분산성 개량 프로폴리스 추출물의 실시예에 대해 구체적으로 설명한다. Hereinafter, an embodiment of the water-dispersible improved propolis extract of the present invention will be described in detail.
<처리조건의 영향에 관한 검토><Review on the Effect of Processing Conditions>
프로폴리스 액으로서는, 32체적%의 프로폴리스 추출물을 포함하는 에탄올 용액(단, 약간의 물을 포함함)을 사용했다. As the propolis solution, an ethanol solution containing 32% by volume of propolis extract (with some water) was used.
이들 프로폴리스 액에 대하여, 표 1 및 표 2에 나타내는 양으로 탄산수소나트륨(NaHCO3) 또는 탄산나트륨(Na2CO3)을 첨가하고, 이어서, 역시 표 1에 나타내는 온도에서 가열처리를 발포가 종료될 때까지(15∼25분 정도) 행했다. To these propolis liquids, sodium bicarbonate (NaHCO 3 ) or sodium carbonate (Na 2 CO 3 ) is added in the amounts shown in Tables 1 and 2, and then the foaming is completed at the temperature shown in Table 1 as well. It was performed until it became (about 15-25 minutes).
이때, 용기 내의 액면에 막이 발생했는지 아닌지, 또, 다른 용기로의 바꿔 옮김을 행했을 때에 원래의 용기의 벽면, 바닥면에 부착물이 있는지 아닌지를 목시(目視)로 조사한 것 이외는, 실제로 음용하고, 관능시험도 행했다. 이때의 결과를 표 1에 아울러 기재한다. At this time, it was actually drunk except that visual inspection was carried out to see if there was a film on the liquid level in the container or if there was any deposit on the wall or bottom of the original container when the transfer was made to another container. The sensory test was also performed. The result at this time is described in Table 1 together.
표 1 및 표 2에 의하면, 프로폴리스 액에 대한 탄산수소나트륨 및 탄산나트륨의 총첨가량이 2질량% 이상인 계에서는 이것들의 잔류물이라고 생각되는 분말상의 침전이 보여졌지만, 총첨가량이 2질량% 이하의 계에서는 분산성이 향상된 것을 알 수 있다. 또한, 상기 표 1 및 표 2에서, 균일 분산상태가 얻어진 샘플에 대해, 밀폐조건에서 실온하 3주간의 방치 테스트를 행했지만, 침전의 발생은 없고, 균일 분산 상태가 유지되었다. According to Tables 1 and 2, powdery precipitates which are considered to be these residues were observed in the system in which the total addition amount of sodium bicarbonate and sodium carbonate to the propolis liquid was 2% by mass or more, but the total addition amount was 2% by mass or less. It can be seen that the dispersibility is improved in the system. In Tables 1 and 2, the samples obtained with the uniformly dispersed state were subjected to standing tests for 3 weeks at room temperature under a closed condition, but no precipitation occurred, and the uniformly dispersed state was maintained.
또한, 표 1 및 표 2에서의 수분산성 개량 프로폴리스 추출물의 pH는, 원래의 프로폴리스 액의 pH가 5.3이었던 것에 반해, 6.7∼6.9 정도로 거의 중성영역으로 되었다. 또한, 미처리의 프로폴리스 액에 pH가 6.8이 되도록 수산화 나트륨 수용액을 첨가하고, 이어서 60℃에서 25분간의 가열처리를 행했지만, 이 경우에는 분산성의 향상은 보여지지 않았다. In addition, the pH of the water-dispersible improved propolis extract in Table 1 and Table 2 became the neutral region about 6.7-6.9, whereas the pH of the original propolis liquid was 5.3. Further, an aqueous sodium hydroxide solution was added to the untreated propolis solution so that the pH was 6.8, followed by heat treatment at 60 ° C. for 25 minutes, in which case no improvement in dispersibility was observed.
또, 이들 수분산성 개량 프로폴리스 추출물 중, 용기에의 부착이 없음이라고 되어 있는 샘플에 대해서는, 실제의 관능검사 때에도, 입술이나 잇몸 등에의 부착잔류감을 주는 것이 전혀 없고, 또한 용기에의 부착이 미량이라고 되어 있는 샘플에 관해서도 이들 부착 잔류감이 거의 없는 것이 확인되고, 또한 이들 양자에서, 미처리의 프로폴리스 액을 사용한 경우에 종종 발생하는, 음용 후 30분∼1시간 정도 계속되는 목구멍에의 자극감도 5분 이내에 해소되는 것이 확인되었다. In addition, among these water-dispersible improved propolis extracts, the sample said to be free of adhesion to the container did not give any residual feeling of adhesion to the lips or gums even at the time of actual sensory examination, and a small amount of adhesion to the container. It was confirmed that these samples had almost no adhesion residue, and in both of them, irritation to the throat, which lasted about 30 minutes to 1 hour after drinking, which often occurs when untreated propolis solution was used, 5 It was confirmed to resolve within minutes.
<수분산성 개량처리의 프로폴리스의 성분에의 영향에 대해> <Influence on component of propolis of water dispersibility improvement process>
여기에서, 탄산수소나트륨을 2질량% 첨가하고, 60℃에서 가열처리를 행한 수분산성 개량 프로폴리스 추출물(A)에 대해, 수분산성 개량처리의 처리 전후의, 그 성분의 변화의 유무의 검토를 고속 액체크로마토그래피에 의해 행했다. Here, with respect to the water dispersibility improved propolis extract (A) which added 2 mass% of sodium bicarbonate and heat-processed at 60 degreeC, the examination of the presence or absence of the change of the component before and after the process of water dispersibility improvement treatment is carried out. It was performed by high performance liquid chromatography.
분석은, 장치로서 시마즈 제작소제 HPLC Class Lc-10, 컬럼으로서 시마즈 테크노 리서치사 ODS-II(4.6mmφ, 150mm), 이동상으로서, 메탄올, 물 및 아세트산 혼합액(각각 체적비로 70, 30 및 1), 검출기로서 포토다이오드 어레이 검출기를 각각 사용하고, 유량을 1.2mL/분, 컬럼 온도를 50℃로 하고, 측정 파장 275nm에서 행했다. The analysis was conducted using HPLC Class Lc-10 manufactured by Shimadzu Corporation, Shimazu Techno Research Inc. ODS-II (4.6 mmφ, 150 mm) as a mobile device, methanol, water and acetic acid mixed liquid (70, 30 and 1 in volume ratio, respectively) as a mobile phase, Photodiode array detectors were used as the detectors, respectively, with a flow rate of 1.2 mL / min, a column temperature of 50 ° C., and a measurement wavelength of 275 nm.
수분산성 개량처리 전의 프로폴리스 액의 크로마토그램을 도 1에, 수분산성 개량 프로폴리스 추출물(A)의 크로마토그램을 도 2에 각각 도시한다. The chromatogram of the propolis liquid before water-dispersion improvement process is shown in FIG. 1, and the chromatogram of the water-dispersion improvement propolis extract (A) is shown in FIG.
또, 더욱이, 수분산성 개량 프로폴리스 추출물(A)에 대해 용기에의 부착 정도의 평가를 수분산성 개량처리를 행하지 않은 프로폴리스 액에서의 평가와 동시에 행했다. Moreover, the evaluation of the adhesion degree to a container was performed simultaneously with the evaluation in the propolis liquid which did not perform the water-dispersion improvement process about the water-dispersible improvement propolis extract (A).
도 1 및 도 2에서, 보유시간이 약 3분(2.95∼2.97분)인 지점에 나타난 피크가 파라쿠마르산이지만, 그 밖의 성분에 대해서도 수분산성 개량처리의 처리 전후에서 변화가 보이지 않는 것, 및, 수분산성 개량처리에 의해 새로운 성분이 발생하지 않는 것을 알 수 있다. 1 and 2, the peak at the point where the retention time is about 3 minutes (2.95 to 2.97 minutes) is paracoumaric acid, but no change is observed before and after the water dispersibility improvement treatment with respect to the other components, and It can be seen that new components are not generated by the water dispersible improvement treatment.
또한, 켐페롤 및 퀘르세틴에 대해서는, 상기 조건에서, 단지 검출 파장을 380nm로 하여 측정을 했다. 그 결과, 보유시간이 약 25분 및 약 52분인 개소에 피크를 갖는 이들 물질의 처리 전후에서의 피크 높이 및 면적에 변화가 없고, 이들 성분도 본 발명의 수분산성 개량처리의 영향을 받지 않는 것이 확인되었다. In addition, about a camphorol and quercetin, it measured only by making a detection wavelength 380 nm on the said conditions. As a result, it was confirmed that the peak height and the area before and after treatment of these substances having peaks at the points having retention times of about 25 minutes and about 52 minutes did not change, and these components were not affected by the water dispersibility improvement treatment of the present invention. It became.
<음용 용기에의 부착의 검토> <Examination of adhesion to drinking container>
미리 질량을 측정한 투명한 플라스틱제 컵 12개에 각각 수돗물을 100mL 넣고, 이들 중 6개에 수분산성 개량처리 전의 프로폴리스 액(프로폴리스 성분 함유량 32질량%:0.48)을, 다른 6개에 상기 수분산성 개량 프로폴리스 추출물 A(프로폴리스 성분함유량 32%:0.48g(첨가한 탄산수소나트륨은 전량 반응했다고 가정하고, 또한, 첨가한 탄산수소나트륨 유래의 나트륨 성분 질량은 미량이라고 간주하여 무시함)을 각각 1.5g(약 60 방울분이며, 건강 유지에 충분하다고 되어 있는 1일량에 상당함)씩 적하했다. 100 mL of tap water was placed in 12 transparent plastic cups, each of which was previously measured for mass, and 6 of them were filled with propolis liquid (propolis component content 32% by mass: 0.48) before water dispersibility improvement treatment, and the other 6 water Acid-enhanced propolis extract A (propolis content 32%: 0.48 g (assuming that the total amount of added sodium hydrogen carbonate was reacted, and the weight of the sodium component derived from added sodium hydrogen carbonate is considered to be a small amount and ignored) Each 1.5 g (approximately 60 drops, equivalent to the amount of one day said to be sufficient for maintaining health) was dripped.
이들 용기를 가볍게 흔들어서 교반한 후, 내용액을 버리고, 그 후 자연 건조에 의해 용기를 건조시킨 후, 각각의 용기의 질량변화를 조사하고, 부착물 질량을 측정하고, 각각 평균을 내었다. After shaking these containers gently, the contents were discarded, the containers were then dried by natural drying, the mass change of each container was investigated, the mass of the deposit was measured, and averaged, respectively.
그 결과, 수분산성 개량처리 전의 프로폴리스 액의 경우에는, 부착 잔류물의 평균 질량은 0.11g이며, 이 양은 프로폴리스 성분으로서 7% 남짓에 상당한다. As a result, in the case of the propolis liquid before the water-dispersion improvement process, the average mass of adhesion residue is 0.11 g, and this amount corresponds to about 7% as a propolis component.
이에 반해, 본 발명에 따른 수분산성 개량 프로폴리스 추출물 A의 경우에는 컵의 부착 잔류물 질량의 평균은 0.002g으로, 부착 잔류물이 사실상 없는 상태인 것이 확인되었다. 또한, 이때의 미미한 부착 잔류물은 흐르는 물로 손 세척함으로써, 용이하게 제거할 수 있는 것이 확인되었다. In contrast, in the case of the water-dispersible improved propolis extract A according to the present invention, the average mass of the adhesion residue of the cup was 0.002 g, and it was confirmed that the adhesion residue was virtually free. In addition, it was confirmed that the small adherent residue at this time can be easily removed by hand washing with running water.
이들 결과에 의해, 본 발명에 따른 수분산성 개량 프로폴리스 추출물은 용기에 부착되지 않으므로, 전량을 확실하게 음용할 수 있는 것을 알 수 있다. These results show that the water-dispersible improved propolis extract according to the present invention does not adhere to the container, so that it is possible to reliably drink the whole amount.
또, 수분산성 개량 프로폴리스 추출물 A는 물뿐만 아니라, 녹차, 홍차 등에 적하해도 그 양호한 수분산성이 손상되지 않는 것이 확인되었다. 또, 수분산성이 양호하기 때문에, 예를 들면, 음료나 물에 첨가한 후, 감압이나 가열 등에 의해 잔류 알콜분을 감소시켜도 성분이 침하되지 않는 것도 확인되고, 이것들로부터, 알콜분이 문제가 되는 것과 같은 비알콜 음료 등의 분야에도 본 발명의 수분산성 개량 프로폴리스 추출물이 응용가능한 것을 알 수 있었다. Moreover, it was confirmed that the water dispersion improved propolis extract A does not impair the favorable water dispersibility even if it is dripped not only in water but green tea, black tea, etc. In addition, since the water dispersibility is good, it is also confirmed that the component does not subside even if the residual alcohol content is reduced by, for example, reducing the pressure or heating after adding it to a drink or water. It was found that the water-dispersible improved propolis extract of the present invention can be applied to fields such as non-alcoholic beverages.
본 발명에 따른 프로폴리스 액의 수분산성 개량방법에 의하면, 수많은 우수한 특성을 갖는 프로폴리스가 갖는 결점인, 용기, 구강 내나 목구멍에의 부착, 풍미 개선에의 곤란성을 유단백질 등을 사용하지 않고 현저하게 개선할 수 있다. 이 때문에, 본 발명에 따른 수분산성 개량 프로폴리스 추출물은 종래의 프로폴리스 추출물이 사용되고 있던 분야는 물론, 응용이 곤란했던 식품, 음료분야에의 응용이 용이하게 된다. According to the method for improving the water dispersibility of a propolis liquid according to the present invention, it is possible to remarkably reduce the difficulty in adhering to a container, an oral cavity or a throat, and improving flavor, without using a milk protein, which is a defect of a propolis having numerous excellent properties. It can be improved. For this reason, the water-dispersible improved propolis extract according to the present invention can be easily applied not only to the field in which the conventional propolis extract was used, but also to the food and beverage field, which was difficult to apply.
Claims (5)
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60262585A (en) | 1984-06-09 | 1985-12-25 | Maruzen Shokuhin Kogyo Kk | Preparation of buckwheat tea |
| JPH08173043A (en) * | 1994-12-22 | 1996-07-09 | Yunikafue:Kk | Flavor-improved water-soluble coffee, beverage thereof, flavor-improved instant coffee and black coffee, preserved beverage and applied food derived from flavor-improved coffee, and their production |
| JPH10327827A (en) | 1997-06-04 | 1998-12-15 | Api Kk | Drink containing propolis extract and its production |
| JP2004149415A (en) * | 2002-10-28 | 2004-05-27 | Tokyo Trading & Co Ltd | Method for producing propolis extract and propolis extract |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60262585A (en) | 1984-06-09 | 1985-12-25 | Maruzen Shokuhin Kogyo Kk | Preparation of buckwheat tea |
| JPH08173043A (en) * | 1994-12-22 | 1996-07-09 | Yunikafue:Kk | Flavor-improved water-soluble coffee, beverage thereof, flavor-improved instant coffee and black coffee, preserved beverage and applied food derived from flavor-improved coffee, and their production |
| JPH10327827A (en) | 1997-06-04 | 1998-12-15 | Api Kk | Drink containing propolis extract and its production |
| JP2004149415A (en) * | 2002-10-28 | 2004-05-27 | Tokyo Trading & Co Ltd | Method for producing propolis extract and propolis extract |
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