KR101549390B1 - The beverage containing subcritival extract of Dendropanax morbifera and the manufacturing method of it - Google Patents
The beverage containing subcritival extract of Dendropanax morbifera and the manufacturing method of it Download PDFInfo
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- KR101549390B1 KR101549390B1 KR1020140018259A KR20140018259A KR101549390B1 KR 101549390 B1 KR101549390 B1 KR 101549390B1 KR 1020140018259 A KR1020140018259 A KR 1020140018259A KR 20140018259 A KR20140018259 A KR 20140018259A KR 101549390 B1 KR101549390 B1 KR 101549390B1
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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
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- A23L2/38—Other non-alcoholic beverages
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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
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- A23L2/46—Preservation of non-alcoholic beverages by heating
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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
- A23L2/52—Adding ingredients
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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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
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- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2300/00—Processes
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Abstract
본 발명은 황칠나무 아임계 추출물을 함유하는 음료 및 그 제조방법에 대한 것으로서, 더욱 상세하게는 항산화 활성이 증진된 황칠나무 아임계 추출물을 이용한 음료 및 그 제조방법에 대한 것이다.
본 발명에 따른 황칠나무 아임계 추출물을 함유하는 음료의 제조방법은 이물질 제거를 위해 황칠나무를 세척하는 세척단계와, 상기 세척단계에서 세척한 황칠나무를 건조하여 1~3cm 크기로 절단하는 황칠나무 절단단계와, 상기 절단단계에서 절단된 황칠나무 6.59~11.59중량%를 증류수 88.41~93.41중량%에 첨가한 후 0.5~5MPa의 압력에서 90~240℃의 온도로 아임계 추출하여 추출물을 제조하는 황칠나무 아임계 추출물 제조단계와, 상기 황칠나무 아임계 추출물 제조단계에서 제조된 추출물을 13~15℃까지 냉각 시키는 냉각단계와, 상기 냉각단계에서 냉각된 추출물을 여과지를 이용하여 여과하는 여과단계와, 상기 여과단계에서 여과된 추출물 0.01~0.5중량%를 증류수 99.5~99.99중량%에 배합하여 배합물을 만드는 제1배합단계와, 상기 제1배합단계에서 배합된 배합물 98~99.999중량%에 복합황금추출물 0.001~2중량%를 배합하여 배합물을 만드는 제2배합단계와, 상기 제2배합단계에서 배합된 배합물 99.6~99.996중량%에 효소처리스테비아, 비타민C, 감초, 대추를 각각 0.001~0.1중량%씩 배합하여 배합물을 만드는 제3배합단계와, 상기 제3배합단계에서 배합된 배합물을 최종 여과하는 최종 여과단계와, 상기 최종 여과단계에서 여과된 배합물을 90~110℃에서 살균하는 살균단계를 포함한다.
본 발명에 의하면 아임계 추출법을 이용하여 황칠나무 특유의 탄 냄새와 같은 기호성과 관련된 문제점이 생기지 않는 최적의 조건을 찾아냄으로써, 항산화 활성이 우수한 황칠나무 추출물을 이용한 음료를 제조할 수 있다. The present invention relates to a beverage containing a subcritical extract of Huangchuang, and a method for preparing the same. More particularly, the present invention relates to a beverage using the subcutaneous extract of Huangchuang, to which antioxidative activity is enhanced, and a method for producing the same.
A method for preparing a beverage containing a subcritical extract of P. thunbergii according to the present invention comprises a washing step of washing the perennial tree to remove foreign matter, a step of drying the perennial tree washed in the step of washing, And a method for preparing the extract by subcritical extraction at a temperature of 90 to 240 ° C at a pressure of 0.5 to 5 MPa, A cooling step of cooling the extract prepared in the step of preparing the supercritical water extract of Crassulaceae supernatant to 13 to 15 ° C, a filtration step of filtering the extract cooled in the cooling step using a filter paper, A first blending step of blending 0.01 to 0.5% by weight of the extract filtered in the filtration step to 99.5 to 99.99% by weight of distilled water to form a blend; and a blending step of blending blends 98 to 99 To 99.9% by weight of a complex golden extract in an amount of 0.001 to 2% by weight; and a second blending step of blending 99.6 to 99.996% by weight of the blend formulated in the second blending step with enzyme-treated stevia, vitamin C, licorice, A final filtration step of final filtration of the compounded compound in the third compounding step and a final filtration step of filtering the compound filtered in the final filtration step at 90 to 110 ° C In a sterilization step.
According to the present invention, by using the subcritical extraction method, it is possible to produce a beverage using the extract of Huangchu tree having excellent antioxidant activity by finding optimal conditions that do not cause problems related to palatability such as specific odor of Huangchu tree.
Description
본 발명은 황칠나무 아임계 추출물을 함유하는 음료 및 그 제조방법에 대한 것으로서, 더욱 상세하게는 항산화 활성이 증진된 황칠나무 아임계 추출물을 이용한 음료 및 그 제조방법에 대한 것이다. The present invention relates to a beverage containing a subcritical extract of Huangchuang, and a method for preparing the same. More particularly, the present invention relates to a beverage using the subcutaneous extract of Huangchuang, to which antioxidative activity is enhanced, and a method for producing the same.
본 발명의 주 원료인 황칠나무(Dendropanax norbifera Lev.)는 두릅나무과에 속하는 상록활엽교목으로서 세계에서 유일하게 우리나라 전라남도 지방에 99%이상 분포하는 식물자원이다. 황칠나무의 수피에 상처를 내면 황색의 액이 소량 분비되는데 이를 황칠이라 한다. 황칠 수피의 유액은 순금으로 착각을 일으킬 정도의 황금빛 비색과 상상을 초월하는 내열성과 내구성, 벌레를 쫓아내고 정신을 맑게 하는 안식향, 오십견, 중풍, 항암제로도 사용되는 약용 성분을 함유하고 있어 중요 약재들로 다루어졌다고 각종 문헌에 나와 있다. Dendropanax norbifera Lev., The main raw material of the present invention, is an evergreen broad-leaved arborescent tree belonging to Araliaceae and is the only plant resource in the world that is distributed over 99% in Jeollanam-do province. If you bruise the bark of yellowtail tree, a small amount of yellow liquid is produced. The emulsion of Huangchil bark contains the medicinal ingredient which is used as golden color and golden color which causes illusion by pure gold, heat resistance and durability beyond imagination, Which are described in various documents.
또한 황칠은 투명한 천연 도료로 삼국시대부터 가구, 가죽, 옷감, 금속, 종이 등에 사용되어 왔으며, 특히 황칠을 한 목공예품은 금빛을 띠면서도 바탕의 나무결을 생생하게 떠오르게 하여 목공예품을 한층 화사하게 하는 장점을 가지고 있어 목공예 분야에 널리 사용되어 왔다.In addition, Hwangchil is a transparent natural paint that has been used in furniture, leather, cloth, metal, paper and so on since the Three Kingdoms period. Especially, wood crafts made with yellow crust have the advantage of brightening the wood grain, It has been widely used in woodworking.
상기 황칠은 도료로서의 작용 이외에도 약리작용이 일부 알려져 있는데, 명나라 이시진이 저술한 본초강목에서 황칠은 번열을 제거하며, 술로 인한 황달과 눈이 노랗게 되는 증상을 풀어주고, 나병치료에 효과가 있음을 기재하고 있다. In addition to its function as a paint, the above-mentioned Huangchil is known to have some pharmacological action, and it is known that Huangchil in Huangchu, which was written by Ming Yi, has been effective in treating leprosy and yellowing of jaundice and eyes due to alcohol, .
위에서 살펴본 바와 같이 황칠은 그 약리작용으로 인하여 황칠에서 특정성분을 분리할 경우 의약품으로 활용할 수 있을 뿐만 아니라 옻칠과 달리 피부 알레르기를 거의 유발하지 않고 취급이 용이하므로 황칠을 적당히 2차 가공하여 건강 식품으로도 널리 활용할 수 있음을 알 수 있다.As mentioned above, because of its pharmacological effect, Huangchil is not only used as a medicine when it is separated from Huangchil, but also it is easy to handle without causing skin allergy, unlike lacquer. Can be widely used.
특히, 황칠 원액은 그 성분의 약 90%정도가 세스퀴테르펜(sesquiterpene)임이 알려져 있는데, 상기 세스퀴테르펜은 탄소수 15인 화합물로서 무고리환, 단고리환, 이환고리, 삼환고리 등으로 분류되어지며, 이때 세스퀴테르펜의 일부 물질이 약리작용을 나타내는 것으로 알려져 있다. Particularly, it is known that about 90% of the components of the ground wilt are sesquiterpene. The sesquiterpene is a compound having 15 carbon atoms and is classified into a non-ring ring, a monocyclic ring, a heterocyclic ring, a tricyclic ring, At this time, some substances of sesquiterpene are known to exhibit pharmacological action.
황칠나무는 나무 전체를 버릴 곳이 없을 만큼, 경제적 이용가치가 높고, 자연환경 회복의 녹화, 그리고 경제적 소득을 올려주는 확실히 일석이조의 우수한 식물이다. 황칠나무의 상업적 이용가치는 생 건과, 식초, 화장품, 비누, 샴푸, 종유, 플라본유, 술, 차잎의 제조, 차제품의 제조, 고품위 식료첨가물, 버섯 배양목 등으로 응용 할 수 있다. Hwangchil is an excellent plant with a high value for economic use, greening of restoration of the natural environment, and economic income, which is certainly one of the best plants in the world. The commercial value of Hwangchu can be applied to the production of green tea, vinegar, cosmetics, soap, shampoo, oil, flavor oil, liquor, tea leaves, tea products, high quality food additives, and mushroom cultivation.
황칠나무의 열매는 기름성분인 지방이 많이 함유되어 있는 관계로 인체에 흡수가 느리고, 인체내의 이용에 어려움이 있으며, 황칠나무 및 부산물들의 분말 및 과립 추루물 등 여러가지 형태로 제형의 변화가 어렵다. It is difficult to change the formulations in various forms such as powdery and granular water of yellowtail and by-products, and it is difficult to use in the human body.
대한민국 등록특허 제10-0441645호에서는 황칠원액을 이용하여 건강음료화 하는 과정에서 황칠 특유의 쓴맛과 양을 감소시켜 소비자가 거부감 없이 용이하게 음용할 수 있는 건강음료를 제조하는 방법을 제시하고 있으며, 대한민국 공개특허 특2003-0005098 에서는 황칠나무 유용성을 이용하여 간장 손상을 최소화 시키는 황칠나무를 이용한 술의 제조방법을 제시하고 있다. 대한민국 등록특허 제10-0318019호에서는 항암 및 항산화활성을 가지는 황칠나무 추출물에 관한것으로 황칠나무 또는 그 수액을 저급 알코올로 추출하고 다시 핵산, 에틸아세테이트 및 부탄올 등을 사용하여 순차적으로 분획한 황칠나무 추출물에 대하여 제시하고 있다. 또한 대한민국 공개특허 제10-2004-0107852호에서는 티로시나아제 활성을 억제하며 황칠나무 수지를 알콜 또는 물을 용매로 추출한 피부 미백용 황칠 추출물과 상기 황칠 추출물에 헥산, 클로로포름, 에틸아세테이트, 부탄올 및 물을 용매로 하여 순차적으로 반복 추출하여 얻어지는 피부 미백용 황칠 분획물에 대해 나와있으며, 대한민국 등록특허 제10-0663284호에서는 황칠나무의 종실을 음건한 다음, 분쇄기로 갈아 미세분말로 제조하고, 이 황칠나무 종실분말을 70% 에탄올에 침적하고, 초음파를 이용하여 1시간씩 3회 추출한 다음, 이 에탄올 추출물의 상층액을 회수하여 감압농축하고, 이 농축물을 물에 현탁시킨 후, 헥산, 에틸아세테이트, 부탄올로 순차적으로 추출하여 각각의 분획물을 얻는 것에 대하여 제시하고 있다. Korean Patent No. 10-0441645 proposes a method of manufacturing a health drink which can be easily consumed by a consumer without reducing the bitterness and the amount of peculiar husk in the process of making it into a health drink with the use of the crude fat solution, Korean Patent Publication No. 2003-0005098 discloses a method of manufacturing a sake using a woodchuck, which minimizes damage to the liver by utilizing the usefulness of the woodchuck. Korean Patent No. 10-0318019 relates to extracts of Hokutogi tree having anticancer and antioxidant activity, and extracts of Hokutogi tree or its sap are extracted with lower alcohol and then fractionated with nucleic acid, ethyl acetate, butanol, . Korean Patent Laid-Open Publication No. 10-2004-0107852 discloses a skin whitening Huangchil extract which inhibits tyrosinase activity and is extracted with alcohol or water as a solvent, and an extract of Huangchil extract obtained by adding hexane, chloroform, ethyl acetate, butanol and water , And Korean Patent No. 10-0663284 discloses a method for skin whitening for skin whitening obtained by sequentially repeating extraction using a solvent as a solvent. In Korean Patent No. 10-0663284, the seeds of Hwangchil are shaded and ground into a fine powder, The seed powder was immersed in 70% ethanol and extracted three times for 1 hour by using ultrasonic waves. The supernatant of the ethanol extract was recovered and concentrated under reduced pressure. The concentrate was suspended in water, and the residue was dissolved in hexane, ethyl acetate, And extracting each fraction sequentially with butanol.
본 발명은 아임계 추출법을 이용한 항산화 활성이 최적화 된 황칠나무 추출물을 제조하여, 항산화 활성이 우수한 황칠나무 아임계 추출물을 함유한 음료 및 그 제조방법을 제공하는 것이다. The present invention provides an extract of Hwangchulchu tree having an antioxidant activity optimized by the subcritical extraction method, and a method of preparing the beverage containing the Hwachulchin subcritical extract having an excellent antioxidative activity.
본 발명에 따른 황칠나무 아임계 추출물을 함유하는 음료의 제조방법은 이물질 제거를 위해 황칠나무를 세척하는 세척단계와, 상기 세척단계에서 세척한 황칠나무를 건조하여 1~3cm 크기로 절단하는 황칠나무 절단단계와, 상기 절단단계에서 절단된 황칠나무 6.59~11.59중량%를 증류수 88.41~93.41중량%에 첨가한 후 0.5~5MPa의 압력에서 90~240℃의 온도로 아임계 추출하여 추출물을 제조하는 황칠나무 아임계 추출물 제조단계와, 상기 황칠나무 아임계 추출물 제조단계에서 제조된 추출물을 13~15℃까지 냉각 시키는 냉각단계와, 상기 냉각단계에서 냉각된 추출물을 여과지를 이용하여 여과하는 여과단계와, 상기 여과단계에서 여과된 추출물 0.01~0.5중량%를 증류수 99.5~99.99중량%에 배합하여 배합물을 만드는 제1배합단계와, 상기 제1배합단계에서 배합된 배합물 98~99.999중량%에 복합황금추출물 0.001~2중량%를 배합하여 배합물을 만드는 제2배합단계와, 상기 제2배합단계에서 배합된 배합물 99.6~99.996중량%에 효소처리스테비아, 비타민C, 감초, 대추를 각각 0.001~0.1중량%씩 배합하여 배합물을 만드는 제3배합단계와, 상기 제3배합단계에서 배합된 배합물을 최종 여과하는 최종 여과단계와, 상기 최종 여과단계에서 여과된 배합물을 90~110℃에서 살균하는 살균단계를 포함한다. A method for preparing a beverage containing a subcritical extract of P. thunbergii according to the present invention comprises a washing step of washing the perennial tree to remove foreign matter, a step of drying the perennial tree washed in the step of washing, And a method for preparing the extract by subcritical extraction at a temperature of 90 to 240 ° C at a pressure of 0.5 to 5 MPa, A cooling step of cooling the extract prepared in the step of preparing the supercritical water extract of Crassulaceae supernatant to 13 to 15 ° C, a filtration step of filtering the extract cooled in the cooling step using a filter paper, A first blending step of blending 0.01 to 0.5% by weight of the extract filtered in the filtration step to 99.5 to 99.99% by weight of distilled water to form a blend; and a blending step of blending blends 98 to 99 To 99.9% by weight of a complex golden extract in an amount of 0.001 to 2% by weight; and a second blending step of blending 99.6 to 99.996% by weight of the blend formulated in the second blending step with enzyme-treated stevia, vitamin C, licorice, A final filtration step of final filtration of the compounded compound in the third compounding step and a final filtration step of filtering the compound filtered in the final filtration step at 90 to 110 ° C In a sterilization step.
또한, 본 발명은 상기의 제조방법에 의해 제조되는 황칠나무 아임계 추출물을 함유하는 음료를 제공한다. In addition, the present invention provides a beverage containing the subcritical extract of Huangchuang tree produced by the above-mentioned manufacturing method.
본 발명에 의하면 아임계 추출법을 이용하여 황칠나무 특유의 탄 냄새와 같은 기호성과 관련된 문제점이 생기지 않는 최적의 조건을 찾아냄으로써, 항산화 활성이 우수한 황칠나무 추출물을 이용한 음료를 제조할 수 있다. According to the present invention, by using the subcritical extraction method, it is possible to produce a beverage using the extract of Huangchu tree having excellent antioxidant activity by finding optimal conditions that do not cause problems related to palatability such as specific odor of Huangchu tree.
도 1은 본 발명에 따른 황칠나무 아임계 추출물의 함유하는 음료 제조방법의 개념도이다.
도 2는 황칠나무 아임계 추출물 및 열수 추출물의 온도와 압력에 따른 항산화 활성을 나타낸 도이다. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a conceptual diagram of a method of manufacturing a beverage containing the subcritical extract of P. vannameus according to the present invention.
FIG. 2 is a graph showing antioxidative activities of subcritical supernatant extract and hot water extract according to temperature and pressure.
본 발명의 실시예에 따른 황칠나무 아임계 추출물을 함유하는 음료의 제조방법은 도 1와 같다. 도 1을 참조하면 본 실시예의 제조방법은 세척단계(S11)와, 황칠나무 절단단계(S13)와, 황칠나무 아임계 추출물 제조단계(S15)와, 냉각단계(S17)와, 여과단계(S19)와, 제1배합단계(S21)와, 제2배합단계(S23)와, 제3배합단계(S25)와, 최종 여관단계(27)와, 살균단계(S29)를 포함한다. A method of manufacturing a beverage containing the sub-critical extract of P. vannameus according to an embodiment of the present invention is shown in Fig. Referring to FIG. 1, the manufacturing method of the present embodiment includes a cleaning step S11, a cutting step S13, a step S15 of producing a subcritical extract of Ganoderma lucidum, a cooling step S17, a filtration step S19 ), A first blending step (S21), a second blending step (S23), a third blending step (S25), a final rinse step (27) and a sterilizing step (S29).
세척단계(S11)에서는 황칠나무를 세척하여 이물질을 제거한다. 황칠나무 절단단계(S13)에서는 세척단계(S11)에서 세척한 황칠나무를 건조하여 1~3cm 크기로 절단한다. 황칠나무 아임계 추출물 제조단계(S15)에서는 절단단계(S13)에서 절단된 황칠나무 9.09중량%를 증류수 90.91중량%에 첨가한 후 3MPa의 압력에서 180℃의 온도로 아임계 추출하여 추출물을 제조한다. 냉각단계(S17)에서는 황칠나무 아임계 추출물 제조단계(S15)에서 제조된 추출물을 15℃까지 냉각 시킨다. 여과단계(S19)에서는 냉각단계(S17)에서 냉각된 추출물을 여과지를 이용하여 여과한다. 제1배합단계(S21)에서는 여과단계(S19)에서 여과된 추출물 0.01~0.5중량%를 증류수 99.5~99.99중량%에 배합하여 배합물을 만든다. 제2배합단계(S23)에서는 제1배합단계(S21)에서 배합된 배합물 98~99.999중량%에 복합황금추출물 0.001~2중량%를 배합하여 배합물을 만든다. 제3배합단계(S25)에서는 제2배합단계(S23)에서 배합된 배합물 99.6~99.996중량%에 효소처리스테비아, 비타민C, 감초, 대추를 각각 0.001~0.1중량%씩 배합하여 배합물을 만든다. 최종 여과단계(S27)에서는 제3배합단계(S25)에서 배합된 배합물을 최종 여과한다. 살균단계(S29)에서는 최종 여과단계(S27)에서 여과된 배합물을 90~110℃에서 살균한다. In the cleaning step (S11), the foreign matter is removed by washing the woods. In the yellowing-leaf cutting step S13, the washed yellowing-wood in the washing step S11 is dried and cut to a size of 1 to 3 cm. In the subcritical sub-critical extract preparation step (S15), 9.09% by weight of the cut-off wood obtained in the cutting step (S13) is added to 90.91% by weight of distilled water, followed by subcritical extraction at a temperature of 180 DEG C under a pressure of 3 MPa to prepare an extract . In the cooling step (S17), the extract prepared in the subcritical extract preparation step (S15) is cooled to 15 deg. In the filtration step (S19), the extract cooled in the cooling step (S17) is filtered using a filter paper. In the first blending step (S21), 0.01 to 0.5% by weight of the extract filtered in the filtering step (S19) is blended in 99.5 to 99.99% by weight of distilled water to form a blend. In the second compounding step (S23), 0.001 to 2% by weight of a composite gold extract is blended to 98 to 99.999% by weight of the blended ingredients in the first blending step (S21) to form a blend. In the third blending step (S25), 0.001-0.1 wt% of enzyme-treated stevia, vitamin C, licorice, and jujube are added to 99.6-99.996 wt% of the blended formulation in the second blending step (S23) to form a blend. In the final filtration step (S27), the compounded mixture in the third blending step (S25) is finally filtered. In the sterilization step (S29), the filtered mixture in the final filtration step (S27) is sterilized at 90-110 ° C.
본 발명의 실시예에 사용되는 황칠나무 아임계 추출법과 기존 열수 추출법의 항산화 활성을 비교 실험 하였다. The antioxidant activities of the subcritical extraction method and the conventional hot water extraction method used in the examples of the present invention were compared.
먼저, 본 실험을 설명하기 이전에 초임계 유체와 아임계 추출법에 대해 설명하기로 한다. 초임계 유체(supercritical fluid)란 물질이 액체와 기체의 두 상태가 서로 분간할 수 없게 되는 임계상태에서의 온도와 이때의 증기압 즉, 그의 임계점보다 높은 온도와 압력하에 있을 때 즉, 초임계점 이상의 상태에 있는 유체를 의미한다. 아임계 유체(sub-supercritical fluid)란 초임계 유체와 거의 비슷한 성격을 가진 유체를 의미한다. 그리고 아임계 추출법이란 상기 아임계 유체, 구체적으로 임계온도보다 낮고, 증기압보다 높은 압력에서 형성되는 기체와 액체의 성질을 모두 갖는 아임계 유체를 이용한 추출법을 의미한다. 상기 아임계 유체가 물로부터 제조되는 경우, 즉 아임계 상태의 물은 비유전율이 상온상압의 조건의 유기용매와 비슷해져 소수성 물질도 용해시킬 수 있으며, 상기 아임계 유체로 물을 이용하는 경우, 무독성의 물을 이용하는 것이므로, 인체 및 환경에 대해 유해성 논란이 없다는 장점이 있다. Before describing this experiment, supercritical fluid and subcritical extraction will be described. Supercritical fluid is a supercritical fluid in which the material is in a critical state where the two states of the liquid and the gas can not be distinguished from each other and when the vapor pressure is under a temperature and pressure higher than its critical point, Which means the fluid in the fluid. A sub-supercritical fluid is a fluid that has almost the same characteristics as a supercritical fluid. The subcritical extraction means an extraction method using the subcritical fluid, specifically, a subcritical fluid having both gas and liquid properties, which is formed at a pressure lower than the critical temperature and higher than the vapor pressure. When the subcritical fluid is prepared from water, that is, the subcritical water has a relative dielectric constant similar to that of the organic solvent under normal temperature and pressure conditions, the hydrophobic material can be dissolved. When water is used as the subcritical fluid, Water is used, there is an advantage that there is no controversy about harmfulness to the human body and the environment.
본 발명의 유효성분의 추출대상인 황칠나무는 전라남도 강진에서 수득한 황칠나무를 사용하였다. 우선 비교군으로 사용되는 황칠나무 열수 추출물은 상기 수득한 황칠나무 가지를 세척하여 건조한 후 1~3cm크기로 절단하여 증류수 100mL에 황칠나무 10g을 첨가하고 95℃에서 4시간동안 열수 추출법을 이용하여 추출하였다. 상기 제조된 열수 추출액은 15℃까지 냉각한 후, 여과지(Whatman No.2)를 이용하여 여과하였다. In the present invention, the extract of the present invention is obtained by extracting the extract from the soil. First, the extract of Hwangchujang, which is used as a comparative group, was washed, dried and then cut into 1 to 3 cm size. 10 g of Hwangchujang was added to 100 ml of distilled water and extracted by hot water extraction at 95 ° C for 4 hours. Respectively. The hot water extract solution was cooled to 15 ° C and filtered using a filter paper (Whatman No. 2).
본 발명의 실험군인 황칠나무 아임계 추출물은 아임계 추출장치(PD Lab, 국산)을 이용하여 제조하였다. 구체적으로 상기 절단된 황칠나무 각 10g을 증류수 100mL에 첨가한 후, 상기 아임계 추출장치를 이용하여 압력조건을 0.5MPa 내지 5MPa으로 조절하고, 온도조건은 90℃ 내지 240℃으로 조절하면서 각각 1분간 반응시켜 황칠나무 아임계 추출액을 제조하였다. 상기 제조된 황칠나무 아임계 추출액은 15℃까지 냉각한 후, 여과지(Whatman No.2)를 이용하여 여과하고, 추출물로 사용하였다. The subcritical extract of P. thunbergii, an experimental group of the present invention, was prepared using a subcritical extraction device (PD Lab, Korea). Specifically, 10 g of each of the cut woods was added to 100 ml of distilled water, and the pressure condition was adjusted to 0.5 MPa to 5 MPa using the subcritical extraction apparatus. The temperature condition was adjusted to 90 to 240 ° C for 1 minute To give a subcritical extract of P. vivax. The supernatant extract was filtered through a filter paper (Whatman No. 2) and then used as an extract.
도 2는 황칠나무 아임계 추출물 및 열수 추출물의 온도와 압력에 따른 항산화 활성을 나타낸 도이다. 실험군인 각 조건별 황칠나무 아임계 추출물과 비교군인 황칠나무 열수 추출물의 항산화 활성을 DPPH 라디칼 소거능을 이용하여 확인하였다. FIG. 2 is a graph showing antioxidative activities of subcritical supernatant extract and hot water extract according to temperature and pressure. The DPPH radical scavenging activity of antioxidative activities of H. subtilis extract and H. pteronidis hydrothermal extract was investigated.
DPPH 라디칼 소거능은 각각의 추출액 0.1mL에 0.041mM DPPH 용액 0.9mL를 가한 후 상온에서 30분간 반응시켜 517nm에서 흡광도를 측정하였다. 각 시료의 DPPH 라디칼 소거능은 DPPH 라디칼 소거능(%)= (1-시료첨가구의 흡광도/무첨가구의 흡광도)×100 으로 계산하여 백분율로 나타내었다.The DPPH radical scavenging activity was determined by adding 0.9 mL of 0.041 mM DPPH solution to 0.1 mL of each extract, reacting at room temperature for 30 minutes, and measuring the absorbance at 517 nm. The DPPH radical scavenging activity of each sample was expressed as a percentage by calculating the DPPH radical scavenging ability (%) = (1 - absorbance of sample added / absorbance of no addition) × 100.
도 2에 나타낸 바와 같이, 같은 온도의 경우, 추출 압력이 증가하는 경우 항산화 활성이 증가하다가, 3MPa에서 가장 우수한 저해 활성을 나타내었고, 5MPa에서 오히려 활성이 감소하는 것이 확인되었다. 3MPa에서 추출된 추출물이 다른 압력 조건에서 추출된 추출물에 비하여 항산화 활성이 약 10% 내지 25% 정도 높은 것으로 확인되어, 항산화 활성을 증진하는 황칠나무의 아임계 추출물 제조를 위한 최적의 압력은 3MPa인 것으로 확인되었다. 또한, 상기 3MPa의 조건에서 추출하는 경우에는 실험을 수행한 모든 온도에서 비교예인 열수 추출물에 비하여 우수한 것으로 확인되었다. As shown in FIG. 2, when the extraction pressure was increased, the antioxidative activity was increased, and the highest inhibitory activity was obtained at 3 MPa and the activity was decreased at 5 MPa. The extracts at 3 MPa showed higher antioxidative activity than the extracts obtained under different pressure conditions, and the optimum pressure for the preparation of subcritical extracts of Houttuyexia japonica was 3MPa Respectively. In addition, when extracted under the condition of 3 MPa, it was confirmed that it was superior to the hot water extract of Comparative Example at all the temperatures at which the experiment was performed.
또한, 온도 조건과 관련하여, 각 압력조건에서 온도가 상승하는 경우 항산화 활성이 향상되는 것으로 확인되었고, 특히 180℃ 이상에서 추출된 아임계 추출물의 경우, 모든 압력 조건에서 비교군인 황칠나무 열수 추출물에 비하여 항산화 활성이 우수한 것으로 확인되었다. 다만, 210℃, 240℃에서 추출한 아임계 추출물의 경우에는 그 정도에 차이는 있었으나, 모든 압력 조건에서 추출한 아임계 추출물에서 탄 냄새가 느껴졌으며, 경우에 따라 탄 냄새가 강하게 느껴져 식품 재료로 사용하기 부적합한 것으로 확인되었다. 생산된 황칠나무 아임계 추출물은 최종적으로 식품 조성물에 사용되기 위한 것이므로, 이러한 측면에서 210℃ 이상은 아임계 추출 온도조건으로 바람직하지 않고, 적어도 210℃ 미만의 온도에서 추출하여야 하며, 대부분의 압력 조건에서 210℃와 활성이 유사한 것으로 확인되고, 최종 추출물에서 탄 냄새와 같은 기호성과 관련된 문제점이 전혀 지적되지 아니한 180℃에서 추출하는 것이 가장 바람직 한것으로 확인되었다. In addition, in relation to the temperature condition, it was confirmed that the antioxidative activity was enhanced when the temperature was elevated at each pressure condition. Particularly, in the case of the subcritical extract extracted at 180 ° C or more, The antioxidant activity was superior. However, in the case of subcritical extracts extracted at 210 ° C and 240 ° C, there was a difference in the degree, but the subcritical extract extracted under all the pressure conditions felt the smell of coal, and the smell was stronger in some cases. It has been confirmed that it is inappropriate. In this respect, it is not preferable to use the subcritical extract at a temperature lower than 210 ° C., and it should be extracted at a temperature of at least 210 ° C., and most of the pressure conditions , And it was confirmed that extracting at 180 ° C, which is not indicated at all in terms of problems related to palatability such as the smell of carbon in the final extract, was confirmed to be most preferable.
본 발명의 실험을 통하여 상기 황칠나무 아임계 추출물은 압력 및 온도 조건에 따라 항산화 활성이 변화하는 것을 확인할 수 있다. 특정 온도 또는 압력 보다 상승되거나, 특정 온도 또는 압력 보다 감소하는 경우 오히려 항산화 활성이 변화된다는 점을 확인하였으며, 추가로 아임계 용매로 수용매를 이용하는 경우 안전성도 보장된다는 것을 확인하였다. Through the experiment of the present invention, it can be confirmed that the antioxidant activity of the supercritical water extract of Huchulchia japonica varies depending on the pressure and temperature conditions. It was confirmed that the antioxidative activity was changed rather than the specific temperature or pressure or the specific temperature or pressure was lower than the specific temperature or pressure. Further, it was confirmed that when the water solvent was used as the subcritical solvent, the safety was also guaranteed.
Claims (2)
상기 세척단계에서 세척한 황칠나무를 건조하여 1~3cm 크기로 절단하는 황칠나무 절단단계와,
상기 절단단계에서 절단된 황칠나무 6.59~11.59중량%를 증류수 88.41~93.41중량%에 첨가한 후 0.5~5MPa의 압력에서 90~240℃의 온도로 아임계 추출하여 추출물을 제조하는 황칠나무 아임계 추출물 제조단계와,
상기 황칠나무 아임계 추출물 제조단계에서 제조된 추출물을 13~15℃까지 냉각 시키는 냉각단계와,
상기 냉각단계에서 냉각된 추출물을 여과지를 이용하여 여과하는 여과단계와,
상기 여과단계에서 여과된 추출물 0.01~0.5중량%를 증류수 99.5~99.99중량%에 배합하여 배합물을 만드는 제1배합단계와,
상기 제1배합단계에서 배합된 배합물 98~99.999중량%에 복합황금추출물 0.001~2중량%를 배합하여 배합물을 만드는 제2배합단계와,
상기 제2배합단계에서 배합된 배합물 99.6~99.996중량%에 효소처리스테비아, 비타민C, 감초, 대추를 각각 0.001~0.1중량%씩 배합하여 배합물을 만드는 제3배합단계와,
상기 제3배합단계에서 배합된 배합물을 최종 여과하는 최종 여과단계와,
상기 최종 여과단계에서 여과된 배합물을 90~110℃에서 살균하는 살균단계를 포함하는 것을 특징으로 하는 황칠나무 아임계 추출물을 함유하는 음료의 제조방법. A washing step of washing the greensheets,
Drying the whitish wood washed in the washing step and cutting the dried whitneywood to a size of 1 to 3 cm,
The crude extract was prepared by adding 6.59 ~ 11.59% by weight of cut wood from the cutting step to 88.41 ~ 93.41% by weight of distilled water and subcritical extraction at a temperature of 90 ~ 240 ° C under a pressure of 0.5 ~ 5 MPa. A manufacturing step,
A cooling step of cooling the extract prepared in the step of preparing the supercritical water extract of Thripschola japonica to 13 to 15 ° C,
A filtration step of filtering the extract cooled in the cooling step using a filter paper,
A first blending step of blending 0.01 to 0.5% by weight of the extract filtered in the filtration step with 99.5 to 99.99% by weight of distilled water to form a blend,
A second blending step of blending 98 to 99.999 wt% of the blended compound in the first blending step with 0.001 to 2 wt% of the combined golden extract to form a blend,
A third blending step of blending 0.001-0.1 wt% of enzyme-treated stevia, vitamin C, licorice and jujube in 99.6-99.996 wt% of the blended blend in the second blending step,
A final filtration step of final filtration of the compounded compound in the third compounding step,
And a sterilization step of sterilizing the filtered mixture in the final filtration step at 90 to 110 占 폚.
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KR101830919B1 (en) | 2016-04-20 | 2018-02-21 | (주)비락지엔비 | Method for producing mixed vegetable juice using dropwort, broccoli and spinach and mixed vegetable juice produced by the same method |
KR20240016107A (en) | 2022-07-28 | 2024-02-06 | 김상수 | Manufacturing method of drinking water including Dendropanax morbifeus |
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KR101865768B1 (en) * | 2016-08-24 | 2018-06-11 | 한국과학기술연구원 | Method for preparing coffee using green coffee bean and subcritical water |
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KR101228920B1 (en) | 2011-08-24 | 2013-02-01 | 재단법인 전라남도생물산업진흥재단 | A composition comprising of a leaf extract of dendropanax morbifera for treating and preventing intestinal function disorder |
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KR101228920B1 (en) | 2011-08-24 | 2013-02-01 | 재단법인 전라남도생물산업진흥재단 | A composition comprising of a leaf extract of dendropanax morbifera for treating and preventing intestinal function disorder |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101830919B1 (en) | 2016-04-20 | 2018-02-21 | (주)비락지엔비 | Method for producing mixed vegetable juice using dropwort, broccoli and spinach and mixed vegetable juice produced by the same method |
KR20240016107A (en) | 2022-07-28 | 2024-02-06 | 김상수 | Manufacturing method of drinking water including Dendropanax morbifeus |
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