KR101278139B1 - Method for producing beverage having visual function enhancement effect - Google Patents

Abstract

Disclosed is a method for producing a visually improved health functional food and beverage using kelp, blueberries and lutein. The present invention is a food and beverage that is effective in protecting and improving the health of the eyes of consumers by preparing visually improved health functional food and beverages using kelp extract and blueberry juice as main ingredients and lutein, various herbs, fruit flavors, sugars, and acidulants as secondary ingredients. Can provide.

Description

Method for producing beverage having visual function enhancement effect

The present invention relates to a method for preparing food and beverage using kelp extract, blueberry extract and lutein, and more particularly, to remove fishy taste of seaweed, how to extract kelp extract, and how to extract blueberry juice. And, using a kelp extract, blueberry juice and lutein, the present invention relates to a method for producing a functional food and beverage that can improve visually while achieving a balanced nutrition intake by containing a large amount of physiological ingredients effective for the human body.

Functional ingredients extracted from seaweeds such as kelp are being expanded to include food, pharmaceuticals, health foods, functional foods and cosmetic additives.In particular, high-quality seaweed extracts can be diluted with food additives or direct beverages. As a result, its use continues to increase.

In the prior art, a method of obtaining algae extracts by pre-treatment of algae in a roasting process to make a ground product, followed by hot water extraction, alkali, acid or enzyme treatment, or the like has been used. However, this conventional extraction method is not only high cost increase factor due to complex process and high energy consumption, but also low extraction yield and poor filterability due to high water retention due to the viscosity of alginic acid. There is a problem such as low economic efficiency.

There is also a method of increasing the yield by using a mixed solvent of ethanol and water, but the recovery cost of ethanol incurs additionally, and the deterioration of various physiologically active substances contained in seaweed in applying ethanol to the existing processing process And there is a problem such as resulting in the quality of the extract is accompanied with destruction, etc., the situation that the algae extract is not effectively extracted.

Until now, in order to remove the fishy smell and taste, mainly roasted powder was stir-fryed, but it was difficult to effectively remove the fishy ingredient by 1-10 minutes at 110 ℃. The reason is that fishy smelling ingredients include low molecular weight volatile components and amines that produce fishy smelling in the process of processing, but until now, no effective solution has been provided.

Thus, the conventional extraction method could not remove the fishy taste of the seaweed, so the powder and extract of the seaweed could not be applied to various foods.

Kelp is a seaweed belonging to the brown algae, rich in minerals and low in calories, and has been spotlighted as a food preventive and obesity prevention. Compared to the developed medicines, kelp is composed of components that are close to the human body in terms of its reproductive environment and have a high affinity for in vivo functions, have various bioactive components, have relatively low toxicity, and maintain complex biological functions. Complementary to normalize deteriorated function.

The efficacy of the bioactive components of kelp is as follows.

① Alginate- Lowers cholesterol levels and blood pressure (Suzuki et al. (1993), prevents colon cancer and rectal cancer by releasing harmful substances out of the body (Haug and Smidsrfd. 1962), prevents obesity, prevents adult diseases and delays aging. It has an effect (1997 Choi Jin-ho et al.), The effect of lowering the blood glucose content (Cummings et al., 1979) and the addition of gelatinous taste when added to food.

② Fucoidan-anticoagulant and antithrombotic effect, anticancer and immunomodulatory effect, antiviral effect and antibacterial effect by the flu prevention effect.

③ fucoxanthin-Fucoxanthin, a brown algae pigment, has antioxidant, anti-tumor, immune function, color improvement, abdominal fat reduction, fat cell differentiation inhibition, white adipose tissue weight loss, duodenal cancer and colon cancer inhibition. It works.

④ Other physiological functions of dietary fiber include prevention and treatment of diabetes, reduction of body fat accumulation, prevention and treatment of constipation, concomitant satiety, prevention and treatment of cardiovascular disease by lowering plasma cholesterol, prevention and treatment of rectal cancer, diet effect And regulating important physiological functions of the human body.

On the other hand, blueberries have the following effects.

① Improvement of visual function: promotion of cancer compliance and improvement of night vision

② improvement of diabetic retinopathy hypertension retinopathy; Symptoms improved in the range of 77-90% in the blueberry extract group

③ stable fatigue improvement effect; We confirm that we suppress decrease of resistance to stress or allergy by computer or driving

④ vascular function improving action;

  -Platelet coagulation inhibitory action: confirmed to inhibit platelet coagulation induced by collagen or arachidonic acid

  Capillary protective action: inhibits capillary permeability and confirms the function of vitamin P

  -Vasodilation: Confirmed to induce endothelial-dependent vascular relaxation

⑤ antitumor action; Inhibits the activity of enzymes that induce apoptosis of cancer cells and proliferate cancer cells

⑥ wound healing; Accelerate natural healing

⑦ anti-ulcer effect

⑧ Enhancement of collagen substrate; Inhibit the action of collagenase

⑨ antioxidant activity of blueberry; Anthocyanin has strong physiological activity and antioxidant power

Rhodopsin resynthesis; Subjects with pathologic fundus including healthy and diabetic retinopathy and atherosclerotic retinopathy Geriatric cataract: Blueberry extract + vitamin E administration group has the effect of inhibiting turbidity of the lens in 97%.

As described above, kelp and blueberries have been reported to have various bioactive functions, but until now, extracts of kelp and blueberries can be used to enhance visual improvement in teenagers in their 20s and 30s who have a lot of computer time. There was something unsuitable for drinking as a drink.

This is mainly due to the lack of improvement in the fishy taste of kelp or the lack of expressing harmonious taste of kelp and other raw materials.

It is an object of the present invention to provide a method for removing fishy taste contained in seaweed as designed to solve such a problem.

Another object of the present invention is to provide a kelp extract extraction method for improving the texture, taste and fragrance and increasing the extraction yield.

Another object of the present invention is to provide a method of extracting blueberry juice to increase the extraction yield.

Another object of the present invention to provide a visually improved functional food and beverage manufacturing method using kelp extract, blueberry juice and lutein.

Fishy taste removal method of the seaweed according to the present invention for achieving the above object

Add the solvent which can volatilize by making azeotropic point with volatile component among the fish oil of seaweed, and mature at the boiling point temperature of the solvent, and by adding the natural product which reacts with the non-volatile ingredient of fish oil of seaweed to generate fragrance or active ingredient. Roasted to remove the fishy taste contained in algae.

here,

The solvent includes ethyl alcohol, methyl alcohol, ether, dichloromethane,

The natural products include licorice extract, root extract, fruit extract (blueberries, cherries, bananas, grapes, pears, apples, pomegranates, apricots, peaches, mangoes, plums, oranges, citron, chestnuts, pine nuts, sunflower seeds, strawberries, aloe , Pumpkin seeds, figs) and nuts (almonds, peanuts, walnuts, cashew nuts, pasta) powder,

Aging temperature is 50 ~ 98 ℃, ripening time ranges from 10 minutes to 10 hours, and

Roasting temperature is 100 ~ 300 ℃, the roasting time is characterized in that the range of 3 to 30 minutes depending on the temperature.

Kelp extract extraction method according to the present invention to achieve the above another object

The raw material of the kelp is pulverized, 20 times as much water as the dry matter of kelp is added, and 1 ~ 10% by weight of volatile solvent (such as ethyl alcohol) and 0.1 ~ 1.0% by weight of natural organic acid (citric acid, etc.) are added to pH 3.5-4. After adjusting to 5, it is characterized in that the extraction for 3 to 180 minutes at a temperature of 98 ~ 150 ℃, 0.05 ~ 2.0Kg / cm2 pressure conditions.

Here, pulverized kelp is added to the volatile components and the volatile components of the kelp fish keratin to add a solvent that can be volatilized and aged at the boiling point temperature of the solvent, and reacts with the non-volatile ingredients of kelp fish kelp to give a fragrance or active ingredient It is preferable to remove the fishy taste contained in the kelp by roasting by adding the natural product.

Here, the method is characterized in that it further comprises a process of roasting by adding a natural product that reacts with the non-volatile components of the kelp virin components of the kelp crushed kelp or aged kelp to generate a fragrance or an active ingredient.

Blueberry juice extracting method according to the present invention to achieve the above another object

Rapid cooling of blueberries to -15 to -20;

Crushing the cooled blueberries under a nitrogen stream;

Adding 0.1-1.0 wt% citric acid to adjust the pH to 3.5-4.5 to stabilize the anthocyanin molecules contained in the crushed blueberries;

A process of extracting blueberry juice by repeating twice with ultrasonic waves for 3 hours; And

Characterized in that it comprises the step of separating the liquid blueberry juice by centrifugation.

Food and beverage manufacturing method having a visual improvement effect according to the present invention to achieve the above another object

In the food and beverage manufacturing method comprising a kelp extract, blueberry juice and visual enhancement material,

0.6 ~ 2.5brix Kelp Extract 80 ~ 85%, Blueberry Juice 1.5 ~ 5.0%, Fructooligosaccharide 8 ~ 15%, Citric Acid 0.1 ~ 0.8%, Citrate 0.1 ~ 0.8%, Malic Acid 0.01 ~ 0.1 Primary blending and stirring the weight percent visual improvement material; And

0.01 ~ 0.05% by weight of vitamin C, 0.05 ~ 0.15% by weight of cherry or orange flavor, 0.01 ~ 0.05% by weight of vitamin mix, 0.01 ~ 0.05% by weight of amino acid mix, 0.01 ~ 0.02% by weight of lutein It is characterized by including the process of secondary mixing by addition.

According to the kelp extract extraction method of the present invention, it is possible to provide a kelp extract with improved texture, taste and aroma and high extraction yield.

According to the blueberry juice extraction method of the present invention, it is possible to obtain a high yield of blueberry juice.

According to the food and beverage manufacturing method having the visual improvement effect according to the present invention, by improving the safety and efficacy of the product has a side effect to the consumer to develop a visually improved food and beverage that can be safely edible has the effect of making it convenient for the general public.

1 is a flowchart illustrating a food and beverage manufacturing method according to the present invention.
Figure 2 shows the bioactive component content of seaweeds.
Figure 3 shows the sensory and quality evaluation results of kelp with alcohol and treatment time.
4 shows the sensory and quality evaluation results of kelp according to treatment temperature and treatment time.
Figure 5 shows the sensory and quality evaluation results of the treatment added orange extract, plum extract, green tea extract to kelp.
6A shows sample preparation contents.
FIG. 6B shows the sensory and quality evaluation results of the treated product obtained by treating the sample of FIG. 6A in an oven.
FIG. 6C shows the sensory and quality evaluation results of the treated product of the sample of FIG. 6A in an autoclave. FIG.
7 shows DPPH of visually improved raw materials.
8 shows MTT of raw materials and products.
Figure 9a shows a sample blend for sensory evaluation of food flavor harmony.
9B shows the sensory evaluation results for the food-flavored foods.
10 shows a composition chart of the food and beverage having a visual improvement effect according to the present invention.

Hereinafter, the configuration and operation of the present invention will be described in detail with reference to the accompanying drawings. It is to be understood that the words or words used in the present specification and claims are not to be construed in a conventional or dictionary sense and that the inventor can properly define the concept of a term in order to describe its invention in the best possible way And should be construed in light of the meanings and concepts consistent with the technical idea of the present invention.

1 is a process chart showing a food and beverage manufacturing method having a visual improvement effect according to the present invention.

Referring to Figure 1, the food and beverage manufacturing method according to the present invention is a visual improvement effect by combining the kelp extract extraction process (S110 to S117), blueberry juice extraction process (S120 to S127) and kelp extract, blueberry juice and lutein Eggplant is divided into processes (S130 to S133) for preparing food and beverage.

Here, the kelp extract extraction process (S110 to S117) corresponds to the kelp extract extraction method in the summary of the present invention, and the blueberry juice extracting process (S120 to S127) is the blueberry juice extract in the summary of the present invention. Corresponds to the method.

Referring to FIG. 1, the kelp extract extraction process s110 to s117 extracts the kelp extract from which the fishy taste is removed from the kelp.

Specifically, by using a solvent such as alcohol (alcohol concentration is 1 ~ 10% by weight compared to the dry matter of kelp raw material) by aging for 10 minutes to 10 hours at a temperature of 50 ~ 98 ℃ (boiling temperature range of the solvent used) At the boiling point of the solvent and the azeotropic temperature of the solvent, the volatile fish oil component is also volatilized to remove the fishy taste and the fish oil component generated during processing is non-volatile and reacts with other natural ingredients to generate fragrance or active ingredients. In at least one of the grinding, ripening and extraction processes, a removal method by adding natural products is used.

Here, as the solvent, most low boiling point organic solvents such as alcohol can be used. In addition, the temperature of 50-98 degreeC shows the boiling point temperature range of the solvent to be used.

Blueberry juice extraction process (S120 to S127) extracts the blueberry juice. In particular, in order to stabilize the anthocyanin molecule of blueberries, the pH is adjusted to 3.5-4.5 with 0.1-1.0 wt% citric acid.

Food and beverage manufacturing process (S130 to S133) has a visual improvement effect by combining the kelp extract extracted in the kelp extract extraction process (s110 to s117), blueberry juice and lutein extracted in the blueberry juice extraction process (S120 to S127) Prepare food and beverages. In particular, lutein etc. which have a visual improvement effect are added. Lutein added to kelp and blueberries has an excellent antioxidant effect.

First, the bioactive component of kelp used as a food and beverage material of the present invention will be described.

2 is a component analysis table of kelp, as shown, kelp is shown to have higher fucoidan, laminaran, Alginic acid content than seaweed. These data refer to the results of the Journal of Fisheries Science (Kim Young Myung, 1999).

According to the research results of Lee, Ju-Yeon et al. In 2010, the total polyphenol content of blueberries ranged from 2.03 mg / g to 5.51 mg / g, and the total anthocyanin content of fruit was 1.23 ~ 3.59 mg / The distribution of g is shown.

The kelp extract extraction process (S110 to S117) shown in FIG. 1 will be described in detail.

First, the kelp is washed with water and dried. (S110) In the washing and drying process (S110), the water content is 10 to 15% by weight.

Kelp dried in water washing and drying process (S110) to 50 ~ 100mesh (s111), and aged using a low boiling organic solvent. (S112)

As an additive used in the aging process (s112), the fish oil taste is aged while aging for a certain period of time using a solvent capable of making azeotropic points such as fishy taste and processing conditions so that the volatile components are well volatilized with the solvent. Volatilize.

50 ~ 98 ℃ temperature by using solvent such as alcohol (mostly low boiling point organic solvent can be used) to remove fishy component by aging for a certain period of time (alcohol concentration 1 ~ 10% by weight compared to seaweed raw material) Aging (10 minutes to 10 hours) in the boiling point temperature of the solvent used causes the fishy component to be volatilized together at the boiling point of the solvent and the azeotropic boiling point of the solvent to remove the fishy taste.

Among the volatile solvents, mainly alcohol, alcohol concentration (1 ~ 10% w / w), natural products (licorice extract, root extract, various fruit extracts (here, fruits and vegetables include blueberries, cherries, bananas, grapes, pears) , Apples, pomegranates, apricots, peaches, mangoes, plums, oranges, citron, chestnuts, pine nuts, sunflower seeds, strawberries, aloe, pumpkin seed figs, etc.) and various nuts (almonds, peanuts, walnuts, cashew nuts, pistachios) Etc.) When the powder or extract is roasted under a certain condition (100 ° C. to 300 ° C. for 5 to 30 minutes) using 0.1 to 10% by weight, the method of the present invention not only removes seaweed odor but also expresses roasting flavor. The prepared kelp extract and kelp powder can be used in various foods.

Roasted by heating for 5 minutes at 110 ℃. (S113). The condition of the kelp raw material before the roasting is preferably a water content of 20 to 50% by weight. Preferably, the roasting temperature is 100 ~ 300 ℃, the roasting time is in the range of 3 to 30 minutes depending on the temperature.

At least one of the grinding process (s111), the aging process (s112), the roasting process (s113), the extraction process (s114) may be added a natural product for removing the fishy taste of kelp. While non-volatile, the virine component generated during processing reacts with other natural products added during processing to generate fragrances or active ingredients.

On the other hand, in the fermentation process (s118) inoculated with lactic acid bacteria or yeast in the pulverized kelp, two-step fermentation for 10 hours to 5 days at 80-95% humidity, 20-45 (1 step is used for the production of base liquor, strain culture After multiplying the strain for the step, step 2 is the process using the result of the strain growth), and aged for 12 to 20 to 10 hours to 30 days, unlike conventional seaweed pretreatment and extraction conditions, low molecular weight of alginic acid in the raw material state It has the advantage that the continuous process such as extraction, filtration, concentration, etc. is easy to be removed and the viscosity is removed.

In FIG. 1, the dotted line between the grinding process s111 and the extraction process s114 is shown as a dashed line, and the process consisting of the grinding process s11 and the extraction process s114 is referred to as the crushing process s111. Aging process (s112) -roasting process (s113) -extraction process (s114) "indicates that the process can be selectively performed in parallel. Similarly, the dotted line between the "grinding process (s111) and the fermentation process (s118) is shown as" the grinding process (s111)-the fermentation process (s118)-the extraction process (s114) "refers to the" crushing process ( s111) -aging process (s112) -roasting process (s111 to s113) -extraction process (s114) ".

On the other hand, according to the embodiment shown in Figure 1, the fermentation process (s118) is shown to be parallel to the roasting process (s113), performing the roasting process (s113) or only fermentation process (s118), or the roasting process It is also possible to perform the fermentation process (s118) after performing (s113).

3 is an experiment to see the treatment effect of kelp according to the alcohol and treatment time, the sample preparation method and the treatment method is well mixed with alcohol solution corresponding to 50% by weight of kelp powder (building) weight in the oven (oven) After fermentation at 80 ℃ for 60 minutes, 180 minutes, and 300 minutes, the filtrate was extracted by adding 10 times the water of the processed product. The sugar content was PAL-1 (ATACO.Co) and the salinity was PAL-ES2 (ATACO.Co). The pH was plotted with the results of the filtrate extracted with the addition of 100-fold water.

The sensory test is the average of the results of the evaluation of 10 professional panelists with a fishy taste of 10 and 1 if the fishy taste does not taste.

Referring to FIG. 3, it can be seen that as the treatment concentration of alcohol increases and the treatment time increases, fishy taste and smell decrease gradually, and the sugar and pH tend to increase. It is inferred that the decrease in fishy taste is associated with an increase in sugar content.

Figure 4 is an experiment to see the treatment effect of kelp according to the treatment temperature and treatment time, the sample preparation method and the treatment method is well mixed with 2% by weight of kelp powder (building) alcohol and 3% by weight of white sugar in the oven (oven) temperature After the treatment according to the treatment time and the result of measuring the processed product by the evaluation method of FIG.

As the treatment temperature and treatment time increased, the fishy taste and smell gradually decreased, and the sugar and pH tended to increase. It is inferred that the decrease in fishy taste is associated with an increase in sugar content.

5 is an experimental result to analyze the effect of the addition of orange extract, plum extract, green tea extract and the like. Sample preparation method and processing method mix 2% by weight of kelp powder (building) alcohol and 3% by weight of white sugar with 1% by weight of orange extract, plum extract, green tea extract, and put it in an oven for 20 minutes at 125 ℃. After that, the result of measuring the processed product by the evaluation method of FIG. 3 is plotted.

Green tea extract, orange extract, mesyl extract in order to reduce the smell of odor, sugar and pH tended to increase. It is inferred that the decrease in fishy taste is associated with an increase in sugar content.

6a and 6b show the results of experiments with the effects of citric acid, alcohol, sugar, cinnamon, licorice, green tea. Sample preparation and processing methods include oven (0.5% by weight of kelp powder, non-citric acid, 2% by weight of alcohol, 6% by weight of sugar, 3% by weight of cinnamon, 0.4% by weight of licorice, and 1% by weight of green tea). ), And treated at 125 ° C. for 20 minutes, and the result of measuring the processed product by the evaluation method of FIG. 3 is plotted (FIG. 6B).

It can be seen that the addition of citric acid, alcohol, sugar, cinnamon, licorice, etc. during the roasting process can give a good effect to use the kelp powder as another raw material.

Extraction process (S114) is added to 20 times the amount of kelp dry water and 1.0 to 10% by weight of alcohol to the kelp after roasting or fermentation, natural organic acids (citric acid, malic acid, succinic acid, etc.) and vinegar (persimmon vinegar, Apple vinegar, etc.) 0.2 ~ 1.0% by weight of the solution adjusted to pH 3.0 ~ 5.0 extraction temperature is 100 ℃ ~ 150 ℃, operating pressure is extracted in the range of 0.05 ~ 2.0 kg / cm ² for 10 to 180 minutes.

More preferably, 20 times the amount of kelp dry water is added, followed by 2.0% by weight of alcohol and 0,5% by weight of citric acid to adjust the pH to 4.0, followed by 60 minutes at a temperature of 120 ° C.

FIG. 6C shows the results of evaluation of sensory and quality of the treated product of the sample prepared by the method of FIG. 6A in an autoclave. FIG. After the prepared sample was put into the autoclave and treated at 120 ° C. for 60 minutes, the result of the measurement of the processed product by the evaluation method of FIG. 3 was plotted.

Referring to Figure 6c, when preparing kelp extract it can be seen that it is a good way to improve the taste of kelp is treated with 60 minutes at 120 ℃ after adding 20 times of water 0.5% by weight citric acid and 2.0% by weight of alcohol. have.

In the homogenization process (S115) using a homogenizer to homogenize to 1000 ~ 1500 psig, centrifuged at 3,500rpm in the centrifugation process (s116) to separate the liquid phase and filtered to make a kelp extract.

The blueberry extraction process (S121 ~ S126) shown in Figure 1 will be described in detail.

Blueberry extraction process (S121 ~ S126) is performed as follows.

First, the organically grown blueberries are frozen at -15 ° C to -20 ° C in a rapid cooling process (S121), and shredded at 0 to 15 ° C under nitrogen flow in a shredding process (S122). In the shredding process (S122), the frozen blueberries are crushed while thawing in the range of 0-15 ° C. Since it is a juice process, deterioration of the quality is concerned if it is above the indicated temperature.

In order to stabilize the anthocyanin molecules of the crushed blueberries, the pH was adjusted to 3.5 to 4.5 with 0.5% by weight of citric acid in the pH control process (S123), and extracted with ultrasound for 3 hours in the extraction process (S124). Performed twice, centrifuged at 3,500 rpm in the centrifugation process (S125) and then filtered in the filtration process (S126) to obtain a blueberry juice filtrate.

Food and beverage manufacturing process (s130 ~ s134) shown in Figure 1 will be described in detail.

Food and beverage manufacturing process (s130 ~ s134) is performed as follows.

First, in the first compounding process (S130) to make the kelp extract obtained through the kelp roasting and extraction process (S111 ~ S116) to 0.6 ~ 2.5 brix 80 ~ 85% by weight, through the blueberry extraction process (S121 ~ S126) Extracted blueberry juice 1.5-5 wt%, white sugar 1.0-5 wt%, sweeteners such as fructooligosaccharide, 8-15 wt%, citric acid 0.1-0.8 wt%, citrate 0.1-0.8 wt%, malic acid 0.01-0.1 wt% The visual improvement material, etc. are mix | blended.

The raw material blended in the first compounding process (S130) is stirred in the stirring process (S131) and then sterilized for 15 minutes at 121 ℃ in the sterilization process (S132). After the second compounding process (S133) vitamin C 0.01 ~ 0.05% by weight, 0.05 ~ 0.15% by weight, such as cherry or orange flavor, 0.01 ~ 0.05% by weight vitamin mix, 0.01 ~ 0.05% by weight amino acid mix, lutein (lutein), etc. 0.01 to 0.02% by weight of the material to improve the visual quality of the secondary compounded after sealing in the sealing process (S134).

Sweeteners formulated in the first blending process (S130) include oligosaccharides, such as fructooligosaccharides, galactooligosaccharides, xylooligosaccharides, raffinose, lactulose, and nige oligosaccharides. (Nigerooligosaccharides), Gentiooligosaccharides, Trehalose, and Palactose in palatinose and pallatin oligosaccharides and palatinose in alcohol, malitol, erythritol, palatinit, and palatinit Erythritol from Xylitol, Lactitol, etc. and aspartame, Stevioside, Acesulfam K, Sucralose, Dihydrochalcone, Glycyrrhizin, Alitame, Monellin, Brazein, and Rahan's sweeteners are effective in preventing obesity. And a course that can be adjusted accordingly to consumers' preference.

In addition, the present applicant is a lutein, zeaxanthin, astaxanthin, herbal medicine in Chinese herbal medicines, gojija (拘 杞子) as a raw material with visual improvement efficacy for safety and visual improvement efficacy test , Chasen, earthenware (x5), journey room, stone carving, wheat dream, temple, heartbreaker ), Donggyuja, chrysanthemum, creation, ungdam, nourishment, package, jinja, grain room, cheongmyeong Herbs, etc., are pre-selected as herbal medicines used for deterioration of vision and various eye diseases in oriental medicine. Among them, those with high antioxidant activity (DPPH) are selected and selected for the selection of primary raw materials. Efficacy assays for testing the combination of ingredients that can synergize with kelp extracts and blueberry juices are validated by animal testing and MTT assay and animal experiments were confirmed as safety tests.

These experimental results are described below.

Lutein is an xantophyll-based carotenoid that contains oxygen biosynthesized from α-carotene. The effect of lutein is cure effect on damaged retinal cells, cataract improvement, heart disease prevention, stroke prevention effect and skin damage treatment. This is especially true for those who are tired of taking their eyes and those who work long hours on computers.

It also works with vitamin C and E to reduce blood fat and blood clotting (Sara Murson, UK), and lutein and zeaxanthin intake improve iron absorption from the diet and reverse the inhibitory effect of coffee. Elderly macular degeneration (AMD) function is improved.

In addition, lutein acts as an antioxidant to block the degeneration of retinal cells by blocking blue light in sunlight (2009 Choi et al.), KFDA No. 2010-7, '10 .02.08, Standards are suggested and daily intake is 10-20 mg as time when lutein patient supplements lutein.

An antioxidant effect when the visual improvement raw material is blended in the primary compounding process (S130) will be described with reference to the drawings.

Figure 7 is a data measuring the antioxidant activity by DPPH, the free radical scavenging activity experiment 0.5 ml of 0.2 mM DPPH solution dissolved in methanol by the method using 1,1-diphenyl-2-picrylhydrazyl radical (DPPH, Sigma) Each sample was dissolved in methanol, mixed, and reacted at room temperature for 10 minutes. The absorbance was measured at 517 nm with UVIKON-XS (Bio-Tek instruments). The control was measured in the same way using 0.01% (0.1mg / 1ml) dissolved in methanol Caffeic acid. The electron donating effect is expressed as a percentage of the difference in absorbance between the sample addition and the no addition.

As a result of measuring the antioxidant effect according to the concentration of the sample by the DPPH method, it can be seen that the electron donating ability (EDA%) shows a tendency to increase slightly depending on the addition concentration.

DPPH (1,1-Diphenyl-2-picrylhydrazyl) scavenging activity is an experiment used to measure antioxidant activity. Experimental principle is to measure the scavenging ability of radical by the sample to be tested after initiating oxidation with an oxidizing agent called DPPH. This experiment is used as much as a preliminary experiment to simply see the antioxidant activity.

In FIG. 7, blueberry juice, green tea extract, plum extract, and Lutein showed high antioxidant effects of 65-85% at 10-1000 concentrations, and about 40% of antioxidants at 10 concentrations of kelp extract. Worked.

In addition, we conducted an experiment by MTT assay to determine the toxicity (safety) of normal cells to products prepared with kelp extract, blueberry juice, green tea extract, plum extract, Lutein and visually improved health functional food and beverage. The experimental results are shown in FIG.

8 shows the results of safety evaluation by viability and proliferation rate of CCD-986sk fibroblasts. In Fig. 8, the Y axis is Cell viability [%].

Proliferation of human fibroblasts (CCD-986sk) was measured according to the MTT assay method. MTT assay is a method of measuring the amount of dark blue formazan produced by MTT by the action of oxide-reductase on the inner membrane of mitochondria of living cells. The production of dark blue formazan is known to be nearly proportional to the number of living cells that are metabolically active, and is very effective in measuring cell growth and differentiation. Dispense fibroblasts in a 96-well plate at a concentration of 1 x 104 cells / well, incubate for 24 hours with 10% FBS / DMEM medium, and then extract each extract diluted stepwise with fresh Serum free medium (0, 1, 10, 100 and 1,000 μg / mL) were incubated in a CO ₂ incubator for 24 hours. The control group was cultured in the same manner by adding the medium instead of the sample. After incubation, 3- (3,4-dimethylthiazolyl-2) -2,5-diphenyltetrazolium bromide (MTT, Sigma, St. Louis, Mo., USA) reagent was added at 20 μL and further incubated for 3 hours at 37.

After the passage of time, the medium was removed and washed 4 times with 400 μL of PBS (solution dissolved by dissolving insoluble formazan crystals generated by adding 100 μL of DMSO) and aliquoting the substrate solution into a 96 well plate at 100 μL. After reacting for 15 minutes at 20-30), 100 μL of stop solution was added and mixed gently. Absorbance was measured at 540 nm using Uvikon-xs (Bio-Tek, Italy). The cell proliferation effect for each extract was expressed as a percentage of the control group after taking the average of eight replicates. The difference in absorbance between the sample addition group and the no addition group is expressed as a percentage.

In FIG. 8, the cell growth of more than 100% was performed at 0.02˜20.00 / mL of all samples with respect to CCD-986SK, which is a human fibroblast. Therefore, it was confirmed that all samples and products were not cytotoxic.

FIG. 9A illustrates a blending ratio for selecting a fragrance that blends well with the basic blending while applying various flavors while the basic blending is the same, and FIG. 9B illustrates a sensory evaluation result for the blending ratios shown in FIG. 9A. do. Referring to Figure 9b it can be seen that the cherry flavor and orange flavor is suitable as a fragrance that is well matched to the basic formulation.

10 shows a blending ratio of food and beverage having a visual improvement effect according to the present invention.

s111 ... grinding process s112 ... aging process
s113 ... roasting process s114 ... extraction process
s115 ... homogenization process s116 ... centrifugation process
s121 ... quick cooling process s122 ... crushing process
s123 ... pH Control Process s124 ... Ultrasonic Extraction Process
s125 ... centrifugation process s126 ... filtration process
s130 ... 1st blending process s131 ... stirring process
s132 ... sterilization process s133 ... second compounding process
s134 ... sealing process

Claims (8)

delete delete delete delete delete delete delete In the food and beverage manufacturing method comprising a kelp extract, blueberry juice and visual enhancement material,
0.6 ~ 2.5brix Kelp Extract 80 ~ 85%, Blueberry Juice 1.5 ~ 5.0%, Fructooligosaccharide 8 ~ 15%, Citric Acid 0.1 ~ 0.8%, Citrate 0.1 ~ 0.8%, Malic Acid 0.01 ~ 0.1 Primary blending and stirring the weight percent visual improvement material; And
0.01 ~ 0.05% by weight of vitamin C, 0.05 ~ 0.15% by weight of cherry or orange, 0.01 ~ 0.05% by weight of vitamin mix, 0.01 ~ 0.05% by weight of amino acid mix, 0.01 ~ 0.02% by weight of lutein Food and beverage manufacturing method having a visual improvement effect, including the step of secondary blending.

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