KR101370668B1 - Composition for health foods for memory enhancement and learning capabilities - Google Patents

Abstract

The present invention relates to a composition for health food for improving memory and learning ability, specifically, Chrysanthemum As a result of mixing indicum Linne) extract or Chrysanthemum zawadskii Herbich extract with perilla oil, the risk of rancidity is reduced and the shelf life is significantly improved. -3 It can be usefully used as health food for health promotion of human body containing large amount of fatty acid.

Description

Composition for health foods for memory enhancement and learning capabilities}

The present invention relates to a method of improving the shelf life of perilla oil containing significantly omega-3 fatty acids having an effect of improving memory and learning ability.

Perilla is an annual herb that is cultivated in many countries in Asia such as Korea, China, and Japan. It contains various useful ingredients and is used for medicinal crops, oilseed crops and leafy vegetables. In other words, the seeds of perilla contain a large amount of omega-3 fatty acid linolenic acid, which inhibits the synthesis of eicosanoids that cause adult diseases such as hypertension and allergic diseases, and improves the ability to regulate learning and extend the lifespan. It is known that the seed itself is used for perilla tea and confectionery as sesame, and the oil extracted from the seed is used for food, drug addition, and industrial use.

Perilla leaves contain perilla aldehydes, limonene, and perilla ketones, which are vegetable essential oils. The extract of perilla leaves is used as cosmetic pigments and fragrances.

Moreover, the recent demand for tocopherol, one of the largest natural sources of tocopherol, is known to be able to prevent cardiovascular disease and cancer, aid immune function, and prevent and alleviate degenerative diseases associated with aging. It is getting bigger.

Perilla contains a large amount of nutrients needed for our body, so it is a treasure trove of nutritional sources. The seeds contain 43% oil, 18% protein and 28% carbohydrates. The oils are high quality unsaturated fatty acids such as oleic acid, linoleic acid, Linolenic acid accounts for more than 90%. In addition, the perilla leaves are high in vitamins and contain aromatic essential oils such as perilla aldehyde, limonene, and perilla ketone, eliminating the taste and fishy smell of pork and sashimi. It is also used a lot. The oil content in the seeds of perilla is 31-51% and the fatty acid composition of oil is palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid. In particular, perilla has the highest content of linolenic acid among vegetable oils and is much higher than sesame or flax. The linolenic acid of perilla is alpha linolenic acid and is an omega-3 fatty acid.

Omega-3 fatty acids are mainly found in animal oils, but vegetable oils are also found in perilla oil, jasminoid oil, and flax oil. Omega-3 fatty acids are found in serum lipids, cancer prevention or cancer metastasis. It is known to have physiological control functions such as improvement of allergic constitution, improvement of learning ability, development of retina, and life extension.

On the other hand, the fatty tissue of the human body is composed of two distinct fatty acids, omega-3 and omega-6. Omega-6 mainly comes from vegetables, seeds, and peanut oil. Omega-3 comes mainly from fish, marine mammals and perilla. Omega-3 fatty acids contain alpha-linolenic acid, which is an essential fatty acid, and metabolites, DHA, DPA, and EPA, which have longer rings. Omega-3 has the first double link to the third carbon of the hydrocarbon ring methyl group and Omega-6 to the sixth carbon. Longer rings of omega-3 fatty acids are commonly known as icosapentaenoic acid (EPA), docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA). Three factors have proved critically important for human health and growth.

In general, their function in the body is the production of cell membrane components, Eicosanoids (Eicosanoids), the outer membrane of the cell serves as the entrance of the substance. PUFA should always be supplied to maintain this function, and omega-3 is an essential part of this resupply. Lack of omega-3s prevents cells from performing this function efficiently and suffers from malnutrition and chronic disease.

Omega-3 is also converted into another chemical called aicosanoids, the most important part of prostaglandin. Prostaglandins are important for the regulation of inflammation, boils, pain, blood pressure, heart function, gastrointestinal function and secretion, renal function and fluid balance, blood coagulation and platelet aggregation, allergic reactions, neurotransmission, steroid production and hormone synthesis. Inadequate food can result in a lack or imbalance in the production of omega-3 prostaglandins, leading to these fatal dysfunctions. There are thousands of articles about omega-3 fatty acids, most of which only mention fish oil and DHA and EPA. The function of DHA and EPA is well known. Studies from 1979 to 80 indicate that Arctic eskimos, which are rich in seals and oil, rarely develop heart disease. Clinically they were found to have eaten foods rich in long-chain omega-3 fatty acids.

DHA is known to be essential for the organization of brain, nerve and eye tissue. This is especially important for infants' visual development and motor development. DHA is consumed naturally in breast milk, and recently, as a supplemental supplement.

EPA reduces inflammation and clotting of the cardiovascular system. Those who consumed abundant EPA in clinical trials tended to be less prone to rheumatism, Crohn's disease (enteritis), lupus, asthma, multiple sclerosis and skin disease.

DPA plays an important role in helping brain function. One third of the long-chain omega-3 fatty acids circulated in the blood are due to DPA, which seems to convert EPA into an effective factor in the blood vessel walls.

Recently, omega-3 intake is difficult to eat at the table of fish dishes every day, and vegetable oils, oriental perilla oil and flaxseed oil in North America are spotlighted. In particular, omega-3 (more than 60%) in perilla oil is more than that found in flaxseed oil (45%), which is the most widely known omega-3 so far. However, α-linolenic acid contained in perilla oil is a polyunsaturated fat having three double bonds due to its chemical structure, which is extremely easy to oxidize, and thus, if proper antioxidant is not added thereto, preservation problem is a problem.

Chrysanthemum indicum Linne ( Chrysanthemum indicum Linne) is a perennial herb that belongs to the Compositae family. It is a wild chrysanthemum widely distributed in the mountainous areas of central and southern Korea. In oriental medicine, antimicrobial, anti-cancer, anti-inflammatory, immunomodulatory and antioxidative activities are known through various studies.

Chrysanthemum zawadskii Herbich) is a wild plant distributed throughout Korea, northern China, Mongolia, and Kyushu, Japan. It is a perennial herb belonging to the Asteraceae family. It is 50-100 cm tall, multiplies with long roots, and leaves are egg-shaped. The base is horizontal or heart-shaped, and the edge is thinly divided, the end is dull, and the leaves on the stem are very small and slightly deep, and the flowers bloom in white or pinkish white in August-October. Recent studies have shown that gujeolcho extract has a fundamental therapeutic effect against the secretion of allergens from mast cells, and has been reported to have antioxidant activity as well as to relieve hangovers. However, there have been no reports on the effects of ginseng and gujeolcho on the rancidity of wild oil.

On the other hand, as a technique for the production of perilla oil, Korean Patent No. 0137388 discloses a method for enhancing the oxidation safety of perilla oil, and Korean Journal of Agrochemical No. 39 (5) (1996) pp.374 ~ 378 Although the oxidation stability of perilla has been disclosed, it is not known how to significantly increase the storage days of perilla oil by mixing persimmon extract or gujeolcho extract with perilla oil.

Therefore, the present inventors significantly include omega-3 fatty acid, which is a high-unsaturated fatty acid having an effect of improving memory and learning ability, and as a result of trying to prepare perilla oil with a significantly increased storage days, perilla ( Perilla frutescens there is . After preparing perilla oil using japonica HARA, Chrysanthemum indicum Linne extract or Chrysanthemum As a result of mixing zawadskii Herbich) extract, the present invention was completed by confirming that the storage days of perilla oil increased significantly.

The present invention is Chrysanthemum indicum Linne extract or Chrysanthemum zawadskii Herbich) by mixing the extract relates to perilla oil and improved preparation method.

In order to achieve the above object,

1) Perilla frutescens there is . washing and drying japonica HARA);

2) roasting the dried perilla in step 1);

3) milking the roasted perilla of step 2) to prepare perilla oil;

4) step 3) perilla oil ( Chrysanthemum indicum Linne or Chrysanthemum zawadskii Herbich) provides a method for preparing storage oil with improved storage capacity including the step of mixing with the extract.

In addition, the present invention provides a composition for health food containing perilla oil and persimmon extract or gujeolcho extract as an active ingredient.

Chrysanthemum Perilla oil prepared by mixing indicum Linne extract or Chrysanthemum zawadskii Herbich extract with perilla oil significantly decreases the risk of rancidity and significantly improves shelf life, thus enhancing the health of the human body containing large amounts of higher unsaturated fatty acids, omega-3 fatty acids. It can be usefully used as a health food for promotion.

1 is Chrysanthemum indicum Linne extract or Chrysanthemum Zawadskii Herbich) is a diagram showing a method for preparing perilla oil containing the extract.

Hereinafter, the present invention will be described in detail.

According to the present invention,

1) Perilla frutescens there is . washing and drying japonica HARA);

2) roasting the dried perilla in step 1);

3) milking the roasted perilla of step 2) to prepare perilla oil;

4) step 3) perilla oil ( Chrysanthemum indicum Linne or Chrysanthemum zawadskii Herbich) provides a method for preparing storage oil with improved storage capacity including the step of mixing with the extract.

The perilla, persimmon soup or gujeolcho can be used without limitation to those purchased.

The drying of the step 1) is preferably dried for 1 to 3 hours at 55 ℃ to 65 ℃ to dry perilla moisture to 15% or less, more preferably to dry for 2 hours at 60 ℃ to dry perilla moisture to 10% or less desirable. If the perilla moisture is 15% or more, perilla oil is easily damaged by the moisture contained in perilla, so the nutritional properties and aroma of perilla are changed, so the effect of perilla oil is halved. Therefore, it is preferable to dry perilla moisture to 15% or less.

The roasting step of step 2) is preferably roasted perilla for 20 to 40 minutes at 190 ℃ to 210 ℃, more preferably for 30 minutes at 200 ℃ but is not limited thereto. Roast perilla perilla for 20 to 40 minutes at 190 ° C to 210 ° C and the milking perilla is significantly higher in oxidative stability than commercial perilla oil, so roasting perilla at 190 ° C to 210 ° C for 20 to 40 minutes is preferable. Do.

Milking of step 3) is preferably milking oil for 5 to 15 minutes after raising the pressure of the press to 600 to 800 kg / cm ² , raising oil for 10 minutes after raising the pressure of the press to 700 kg / cm ² Milking is more preferred, but is not limited thereto.

The gakguk extract or gujeolcho extract is preferably prepared by a manufacturing method comprising the following steps, but is not limited thereto:

1) extracting by adding an extraction solvent to gakguk or gujeolcho;

2) filtering the extract of step 1), respectively; And

3) drying the filtered extract of step 2) under reduced pressure, respectively.

The extraction solvent is preferably water, alcohol or a mixture thereof. As the alcohol, C ₁ to C ₄ lower alcohol is preferably used, and as the lower alcohol, ethanol or methanol is preferably used. As the extraction method, it is preferable to use shaking extraction, Soxhlet extraction or reflux extraction, but it is not limited thereto. The extraction solvent is preferably extracted by adding 1 to 10 times the amount of dried persimmon soup or gujeolcho. The extraction temperature is preferably 30 to 100 DEG C, but is not limited thereto. In addition, the extraction time is preferably 10 to 48 hours, more preferably 15 to 30 hours, but is not limited thereto. In addition, the extraction number is preferably 3 to 5 times, more preferably 3 times, but not limited thereto.

In the above method, it is preferable to use a vacuum decompression concentrator or a vacuum rotary evaporator for the decompression concentration in step 3), but it is not limited thereto. In addition, the drying is preferably reduced pressure drying, vacuum drying, boiling drying, spray drying or freeze drying, but is not limited thereto.

The gakguk extract or gujeolcho extract is preferably mixed 0.5 to 3 parts by weight per 100 parts by weight of perilla oil, more preferably 0.7 to 2 parts by weight, and most preferably 1 part by weight, and the mixture of gakguk extract and gujeolcho 0.7 to 2 parts by weight can be used per 100 parts by weight of perilla oil.

In a specific embodiment of the present invention, the inventors dried the harvested perilla, roasted for 30 minutes at 200 ℃, and then cooled at room temperature, to prepare perilla oil using a compress. Then, the persimmon oil extract and gujeolcho extract were prepared and mixed with the perilla oil to prepare perilla oil containing persimmon soup or gujeolcho extract.

In another specific embodiment of the present invention, the inventors of the present invention, the acid value (mg / g) according to the longer storage period, in order to check the characteristics of the storage days of perilla oil containing the gamguk or gujeolcho extract prepared in the present invention and As a result of measuring peroxide value (meq / kg) showing rancidity according to the method described in the Food Code (2001), it was confirmed that perilla oil containing the persimmon soup or gujeolcho extract of the present invention significantly improved the shelf life (see Table 1). ).

Therefore, perilla oil prepared by the above-mentioned method of persimmon oil or gujeolcho extract reduces the risk of rancidity and significantly improves shelf life, thereby enhancing the health of the human body containing a large amount of higher unsaturated fatty acids omega-3 fatty acids. It can be usefully used as a health food.

In addition, the present invention provides a composition for health food containing perilla oil and persimmon extract or gujeolcho extract as an active ingredient.

Perilla oil containing the extract of Gamguk or Gujeolcho of the present invention significantly reduces storage risk and significantly improves shelf life, thereby being useful as a health food for health promotion of the human body containing a large amount of higher unsaturated fatty acids, omega-3 fatty acids. Can be.

The health food of the present invention may be used as it is, or may be used in combination with other food or food ingredients as persimmon oil containing the persimmon soup or gujeolcho extract, as appropriate, according to conventional methods.

There is no particular limitation on the kind of the health food. Examples of foods to which persimmon oil containing persimmon soup or gujeolcho extract can be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, dairy products including gum, ice cream, various soups. , Beverages, tea, drinks, alcoholic beverages and vitamin complexes, etc., and includes all of the health food in the usual sense.

The health beverage composition of the present invention may contain various flavors or natural carbohydrates as an additional ingredient such as ordinary beverages. Such natural carbohydrates are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. Examples of sweeteners include natural sweeteners such as tau martin and stevia extract, synthetic sweeteners such as saccharin and aspartame, and the like. The ratio of the natural carbohydrate is generally about 0.01 to 0.04 g, preferably about 0.02 to 0.03 g per 100 ml of the composition of the present invention.

In addition to the above, the health food of the present invention may contain various nutrients, vitamins, electrolytes, flavors, colorants, pectic acids and salts thereof, alginic acid and its salts, organic acids, protective colloid thickeners, pH adjusters, stabilizers, preservatives, glycerin, , A carbonating agent used in carbonated drinks, and the like. It may also contain flesh for the production of natural fruit juices, fruit juice drinks and vegetable drinks. These components may be used independently or in combination. The proportion of such additives is not critical, but is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the composition of the present invention.

Hereinafter, the present invention will be described in detail with reference to examples.

However, the following examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following examples.

< Example  1> Perilla Perilla frutescens there . japonica HARA Production of perilla oil

In order to manufacture perilla oil from perilla, 250 g of harvested perilla (Cheongnam-si, Chungju) was slowly dropped from the perilla 30 cm in front of the fan while keeping the fan as a breeze to remove foreign matters such as dirt and dust. Hot air drying was performed for 2 hours in a dryer. Then, the hot air dried perilla was roasted at 200 ° C. for 30 minutes, cooled at room temperature, and then raised to a pressure of 700 kg / cm ² and milked perilla oil for 10 minutes to prepare 42 g of perilla oil.

< Example  2> Exclusion  Or Preparation of Perilla Oil Containing Gujeolcho Extract

To prepare perilla oil containing persimmon soup or gujeolcho extract, persimmon soup and gujeolcho extract were prepared.

Specifically, 1 Kg of dried Gujeolcho outpost was put in an extraction bag, immersed in 10% of 100% methanol, extracted under reflux for 3 hours, cooled to room temperature, and filtered through a filter paper. The extract was then concentrated using a concentrator at 50 ° C. under reduced pressure until the solution completely evaporated to give 72 g of Gujeolcho extract. In addition, 68 g of gamguk extract was prepared in the same manner as above.

Then, 100 g of perilla oil prepared in <Example 1> was mixed with 3 g of persimmon extract to prepare perilla oil (perilla oil 1) containing persimmon extract. In addition, 3 g of Gujeolcho extract was mixed with 100 g of perilla oil prepared in Example 1 to prepare perilla oil (perilla oil 2) containing gujeolcho extract. In addition, perilla oil (perilla oil 3) containing persimmon and gujeolcho extracts was prepared by mixing 3 g of persimmon extract and gujeolcho extract in a ratio of 1: 1 to 100 g of perilla oil prepared in <Example 1>.

< Experimental Example  1> Confirmation of changes in the characteristics of perilla oil by storage days

In order to confirm the characteristic change according to the storage days of the three kinds of perilla oil prepared in <Example 2>, the acid value (mg / g) according to the longer storage period for 120 days four times at 30 days intervals at room temperature conditions (mg / g) And peroxide value (meq / kg) showing rancidity was measured according to the method described in the Food Code (2001). In addition, perilla oil prepared in <Example 1> was used as a control.

As a result, as shown in Table 1, the perilla oil containing the persimmon soup or gujeolcho prepared in Example 2 had an acid value of 2.40, 2.41 or 2.42, which was 0.10. It increased 0.11 or 0.12, the peroxide value was increased by 0.03 to 1.17. It was confirmed that showing a significant storage characteristics compared to the control (Table 1).

Sample number Storage days
(Work) Acid
(mg / g) Peroxide value
(meq / kg)
Perilla oil 1 30
60
90
120 2.30
2.32
2.34
2.41 1.14
1.15
1.15
1.17
Perilla oil 2 30
60
90
120 2.30
2.31
2.34
2.40 1.14
1.16
1.17
1.17
Perilla oil 3 30
60
90
120 2.30
2.32
2.33
2.42 1.14
1.15
1.17
1.17
Control group 30
60
90
120 2.30
2.39
2.53
2.90 1.14
1.21
1.38
1.50

Claims (6)

1) Perilla frutescens there is . washing and drying japonica HARA);
2) roasting the dried perilla in step 1);
3) milking the roasted perilla of step 2) to prepare perilla oil;
4) step 3) perilla oil ( Chrysanthemum indicum Linne or Chrysanthemum Zawadskii Herbich) A method of preparing perilla oil with improved shelf life comprising the step of mixing with extract.
The method of claim 1, wherein the drying of step 1) is carried out at 55 ° C to 65 ° C for 1 to 3 hours, and dried to 15% or less perilla moisture.
The method of claim 1, wherein the roasting of step 2) is performed for 20 to 40 minutes at 190 ° C to 210 ° C.
The method of claim 1, wherein the persimmon soup or gujeolcho extract of step 4) is extracted using water, a lower alcohol of C ₁ to C ₄ or a mixture thereof as a solvent, respectively.
The method of claim 1, wherein the persimmon soup or gujeolcho extract of step 4) is mixed with 0.5 to 3 parts by weight per 100 parts by weight of perilla oil.
Health food composition containing perilla oil, and gamguk extract or gujeolcho extract as an active ingredient.

Images