KR101590858B1 - Enforced Antithrombosis activity, granule-type azuki bean powder containing Natural fruit juice and manufacturing Method thereof - Google Patents

Abstract

The present invention provides an anti-thrombocyte activated granule type red bean powder using natural fruit juice and red bean powder and a method for preparing the same. The present invention also relates to a method for producing a granular red bean powder, which comprises a mixture of boiled red bean powder, xylitol and lactic acid bacterium powder, Followed by granulation and drying.
The granular red bean powder having enhanced anti-thrombogenic activity using the natural juice and red bean powder of the present invention is characterized by being easy to ingest by processing. Also, the combination of nutritional components of red bean and natural fruit juice and excellent antithrombotic activity are effective in preventing cardiovascular diseases, cerebrovascular diseases Which is useful for prevention and improvement of the health food.

Description

[0001] The present invention relates to an anti-thrombocyte activated granule-type red bean powder using natural juice and red bean powder and a preparation method thereof,

The present invention relates to granular red bean powder enhanced in antithrombotic activity using natural fruit juice and red bean powder, and a method for producing the same.

Red bean is an annual plant of soybean which has been cultivated mainly in the temperate regions of East Asia such as China, Korea and Japan. Red bean has been known as a good food for each disease, It is said that the red bean regulates the fever and the twelfth, and it is said that it is beneficial to the calling and to the frog, and the red bean is in the weakly acidic herb, and it is said that it regulates the fever, eliminates the bloodsiness and strengthens the rain and stomach.

Especially, because red bean contains a lot of vitamin B1, it is useful for prevention and elimination of symptoms such as anorexia, fatigue, sleeping disorder, memory loss, nervous breakdown and diseases associated with the lack of vitamin B1, It is a good food for examinees and is also effective for kidney disease, diabetes and the like.

As the function of red beans has recently been revealed by folk remedies and papers, it is gradually emerging as a new well-being product, and it is expected that the sales volume will increase in the future. However, due to difficulties in processing, It does not induce a response.

Generally, red beans are mainly used in bean jam (bean jam), rice bran, etc. used for rice, rice porridge, and bakery products. Prior art related to health foods and medicines include, for example, Korean Patent Registration No. 10-1067611, Discloses a process for preparing red bean beverages in which brewed vinegar is added to boiled water, black beans are mixed with 1 to 2 wt% of bean jam in a slurry state mixed with the black beans, , And Korean Patent Publication No. 10-1166698 discloses a method of pulverizing seeds of Vigna nakashimae and extracting it by stirring at 20 to 30 ° C in an aqueous 50 to 100% ethanol solution having a seed weight of 10 to 20 times, Centrifuging the extract to recover only the supernatant, and concentrating the supernatant and lyophilizing the solution to prepare a light brown or brown powder. The alpha-glucosidase inhibitory effect And a composition for prevention and treatment of diabetes or obesity is disclosed in Korean Patent Registration No. 10-1001705. The composition includes 0.87 to 8.7 parts by weight of red bean, 0.355 to 3.55 parts by weight of black bean, Discloses a composition for prevention and improvement of obesity, hyperlipidemia and diabetes, which comprises 67.05 parts by weight of pearl rice, 1.315 to 13.15 parts by weight of pearl rice, 5.735 to 57.35 parts by weight of brown rice, 8.96 to 89.6 parts by weight of glutinous rice, and 3.735 to 37.35 parts by weight of black rice In addition, Korean Registered Patent Publication No. 10-1249795 discloses a fermented red bean which is a product obtained by fermenting red beans with a solid germ including red ginseng root and exhibiting an antioxidative activity and a cholesterol lowering activity improved by fermentation before fermentation, Monascus pilosus in wheat or rice bran, solid medium, A seed culture comprising inoculation and the culture to initiate the fermentation and the beans antioxidant composition, wherein the resultant.

The present invention has been accomplished by preparing granular health supplements based on natural juice and red bean having a simple manufacturing process, enhanced nutritional and functional properties, and enhanced antithrombotic activity as compared with the prior art described above.

The present invention aims to provide a method for preparing granular red bean powder having enhanced antithrombotic activity by using natural juice and red bean powder. Specifically, red bean is good in storage property, but when taken for processing, A method for preparing granular red bean powder using natural juice and red bean powder with improved antioxidant activity by improving deficiencies and improving nutrients and functionalities and improving the antithrombotic activity produced by the method The present invention also provides a health food comprising the granular red bean powder.

A method for producing an anti-thrombocyte activated granule-type red bean powder using natural juice and red bean powder comprises the steps of: a) mixing 15 to 20 parts by weight of xylitol, 100 parts by weight of lactic acid bacteria A first step of mixing 10 to 15 parts by weight of the powder to obtain a first mixture; b) mixing 100 parts by weight of the first mixture with a mixture of banana juice, kiwifruit juice and blueberry juice in a weight ratio of 1: 2: 100 to 150 parts by weight to obtain a second mixture, and c) granulating the second mixture, drying and packaging.

As a solution for achieving still another object of the present invention, a health food made of granular red bean powder enhanced in antithrombotic activity using natural fruit juice and red bean powder is prepared by mixing granular And red bean powder.

The first stage boiled red bean powder according to the present invention is prepared by boiling the selected red beans in water according to the general method of boiling the red beans, boiling them with water until the beans are fully ripe, and then drying the boiled red beans Dried and lyophilized at a water content of 2% at a temperature of -80 ° C to -30 ° C and then gradually heated to 30 ° C to pulverize the dried boiled red beans in a grinder at 120-150 mesh to produce boiled red bean powder .

Alternatively, the cleaned red beans are roasted at 50 to 80 ° C for 3 to 5 hours, then boiled with water until the red beans are sufficiently cooked, and then boiled red beans are lyophilized by the method described above. To 150 mesh to produce boiled red bean powder.

The red bean contained 54% of carbohydrate and 0.3% of saponin. It contained 21% of protein, about 80% of which was globulin and the fat was low, but about 24% . The freeze-dried boiled red bean powder according to the present invention exhibits 356 Kcal per 100 g, and the contents of major nutrients are shown in [Table 1] and [Table 2] below.

nutrient moisture protein Fat carbohydrate Content (g / 100g) 8.9 19.3 0.1 68.4

nutrient Total dietary fiber Insoluble fiber Soluble fiber Flowerpot Content (g / 100g) 12.2 11.8 0.4 3.3

The first stage lactic acid bacteria powder according to the present invention may further comprise at least one lactobacillus powder selected from the group consisting of Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus frantarium, Bifidobacterium bifidum, Bifidobacterium lactis, These lactic acid bacteria powders are commercially available. For example, they are commercially available under the trade names Vision BioCampus, LLB mixed lactic acid bacteria 509, and xylitol, which are widely available.

Since the banana, kiwi and blueberry according to the second step of the present invention contain sugar, vegetable fiber, vitamins, and inorganic components such as calcium, iron, and manganese, they are combined with red bean And the mixture is pulverized with a mixer using a commercially available banana, kiwi and blueberry to form a slurry state, or the kiwi and blueberry are put into a mixer together and pulverized to prepare a slurry.

The combination of the banana juice, the kiwifruit juice and the natural juice, which is the blueberry juice, is uniformly mixed while stirring with the first mixture of the first step, so that the second mixture in the kneading state which can be well granulated in the subsequent third step .

The granulation of the dough-state secondary mixture of the present invention is made into granules using a well-known granulating machine, and the granular red bean powder thus prepared is dried by hot air using a generally known hot air drier and then packed.

The granular red bean powder prepared from the first step to the third step of the present invention improves deficiencies that should be taken as soon as possible in case of lyophilized boiled red beans and is processed into a granular form so that it is easy to ingest. The nutritional and palatability is improved by the addition, and it is usefully provided as a health supplement.

In addition, the granular red bean powder according to the present invention has excellent antithrombotic activity of the granular red bean powder according to the present invention together with the general anti-diabetic characteristic of red bean of the present invention, and the granular red bean powder according to the present invention is useful as a health supplement or medicament useful for prevention and improvement of cardiovascular diseases and cerebrovascular diseases . ≪ / RTI >

The anti-thrombocyte activated granule type red bean powder using the natural juice and boiled red bean powder of the present invention is characterized by processing the freeze-dried boiled red bean powder into granules, thereby improving deficiencies in the case of boiled red beans as soon as possible and at the same time, In addition, the granular red bean powder of the present invention exhibits a combination of nutritional components of red bean and natural fruit juice and exhibits excellent antithrombotic activity. Therefore, it is possible to provide a health supplement which is useful for prevention and improvement of cardiovascular and cerebrovascular diseases, As shown in FIG.

Hereinafter, the granular red bean powder enhanced in antithrombotic activity using the natural juice and red bean powder according to the present invention and the preparation method thereof will be described in more detail through Examples (Preparation Examples) and Test Examples, The invention is not limited thereto.

<Examples>

a). Manufacture of boiled bean powder and primary mixture

150 parts by weight of water and a small amount of salt were added to 100 parts by weight of red bean roasted at 70 ° C for 4 hours and boiled for about 8 hours at 100 ° C to sufficiently cook red beans. Dried in a freeze dryer at -45 ° C for 4 days, and then dried at a moisture content of 2%. The resulting dried boiled red beans were pulverized with a grinder to a 150 mesh to produce boiled red bean powder.

20 parts by weight of xylitol and 15 parts by weight of a lactic acid bacterium powder (commercially available from Vision BioCampa Co., Ltd., trade name: LLB mixed lactic acid bacteria 509) were added to 100 parts by weight of the above boiled bean powder and mixed in a mixer equipped with a stirrer. A primary mixture was obtained.

b). Preparation of a mixture of red bean powder and natural fruit juice (preparation of second mixture)

The peeled banana, kiwi, and blueberry were added together in a mixer at a weight ratio of 1: 2: 1, followed by pulverization to obtain a natural juice in a slurry state.

100 parts by weight of the slurry-like natural fruit juice was slowly added to 100 parts by weight of the primary mixture prepared in the above-mentioned mixer (kneader) in which the stirrer was introduced, so that the primary mixture and the natural fruit juice were uniformly mixed, Tea mixture.

c). Granulation and drying (final object)

The kneaded secondary mixture prepared above was placed in a granulator and granulated. The granules were then placed in a hot-air dryer and dried at 50 ° C for 24 hours to prepare dried bean granules.

&Lt; Test Example 1 >

The red bean granules prepared in the above example exhibited a pH of 4.09 and a sugar content of 80 (Brix). The red bean flour of the present invention generally showed a pH of 6.15 and a sugar content of 40 (Brix) And high sugar content, which is predicted to be due to the addition of organic acids of xylitol and natural fruit juice.

For the sensory evaluation on texture, flavor and palatability of the red bean granules prepared in the above example, each adult male and female was evaluated for each 10 persons, and the results are shown in Table 3 below (the evaluation method is 10 (Very good) ~ 0 (very bad) and expressed as average score.

division flavor Scent Texture Purity Synthesis south 7 6 7 7 6.8 female 6 6 6 7 6.3

&Lt; Test Example 2 &

The ethanol extraction efficiency and components of the red bean powder and red bean granules prepared in the above examples were compared and the results are shown in Table 4 below. The extraction method was as follows: 95% Ethanol was added to each sample 10 times in volume And extracted twice.

The fractions of Hexene fraction, Ethyl acetate fraction, Butanol fraction and Water residue were analyzed, and the results are shown in Table 5 below.

Name of sample Ethanol extraction efficiency (%) Sum(%) 1 character extraction Secondary extraction Red bean powder 1.48 0.35 1.83 Red bean granules 13.8 6.35 20.15

According to the above Table 4, the extraction efficiency of 1.83% of red bean powder by primary and secondary extraction is 20.15% compared with that of red bean powder, As shown in Table 5 below, 15% of Hexene fraction is in the red bean powder compared to that of red bean powder, whereas most of the red bean powder is 87% In the case of red bean, the content of hexene extractable material is 0.27 g / red bean 100 g, whereas that of red bean granule is 17.4 g / red bean granule 100 g.

Solvent Fraction Fraction efficiency (%) Red bean powder Red bean granules Hexene Fraction 14.69 87.04 Ethyl acetate Fraction 1.38 0.4  ButanolFraction 19.63 0.4 Water residue 63.71 10.93

&Lt; Test Example 3 >

The components of total sugar and reducing sugar, total polyphenol and total flavonoid were analyzed for the ethanol extracts of red bean flour and red bean flour, Hexene fraction, Ethyl acetate fraction, Butanol fraction and water residues prepared in the above Examples, Are shown in Table 6 below.

One). Quantity of total sugar and reducing sugar

Reducing sugar was quantitated by DNS method and total sugar was quantified by phenol-sulfuric acid method. Specifically, 25% HCl was added to pretreated sample using dinitrosalicylic acid (DNS) method for reducing sugar analysis. After hydrolysis, it was neutralized with 8N NaOH, reacted with a DNS reagent, and absorbance was measured at 550 nm.

2) Total polyphenol content

Total polyphenol contents of red bean powder and red bean granules were measured by adding 50 μl of Folin-ciocalteau and 100 μl of Na ₂ CO ₃ saturated solution to 400 μl of the extract solution, leaving the solution at room temperature for 1 hour, and then measuring the absorbance at 725 nm. Tannic acid was used as a standard reagent.

3) Quantification of total flavonoids

To measure the total flavonoid content in red bean powder and red bean granules, each sample was stirred for 18 hours in methanol, and 4 ml of 90% diethylene glycol was added to 400 μl of the filtered extract. 40 μl of 1N NaOH was added thereto, Absorbance was measured at 420 nm after the reaction. As a standard reagent, rutin was used.

sample
Extraction and fractionation efficiency
(%) Contents (mg / g-extract) TF
(Routine Eq.) TP
(Tannic acid
Eq.) TS
(Sucrose Eq.) RS
(Glucose Eq.)
red bean
minute
Words EtOH ex. 1.8 2.0 ± 0.1 19.0 ± 0.3 38.0 ± 0.9 15.2 ± 0.6 Hex fr 14.7 1.5 ± 0.2 13.0 ± 0.7 14.3 ± 0.3 10.7 ± 1.0 EA fr. 1.4 7.6 ± 0.5 47.4 ± 5.6 28.7 ± 0.7 22.2 ± 1.8 B fr. 19.6 6.3 ± 0.1 36.4 ± 1.7 58.8 ± 0.0 33.1 ± 0.6 W res 63.7 1.1 ± 1.0 11.1 ± 1.1 81.5 ± 0.0 58.2 ± 0.1
red bean
and
Lip EtOH ex. 20.2 0.1 ± 0.1 10.6 ± 0.9 127.3 ± 2.9 117.2 ± 1.0 Hex fr 87.0 4.0 ± 1.2 11.8 ± 1.8 31.4 ± 0.3 24.4 ± 1.3 EA fr. 0.4 22.4 ± 3.9 57.3 ± 1.1 109.4 ± 2.2 73.7 ± 2.7 B fr. 0.4 0.7 ± 0.1 18.1 ± 0.1 179.9 ± 1.0 155.8 ± 1.0 W res 10.9 1.7 ± 1.6 1.6 ± 0.1 195.0 ± 1.5 171.9 ± 1.0

According to the above Table 6, when the ethanol extracts of red bean powder and red bean powder were compared, the total polyphenol content was about twice as high as that of red bean powder, whereas that of total sugar was three times as high as that of red bean powder , And in the case of reducing sugar, the content of red bean granules was about 7.7 times higher than that of red bean powder, indicating that the red bean granule extract contained a relatively large amount of saccharides.

In the case of sequential organic solvent fractions, the total polyphenol contents were in the order of ethyl acetate fraction, butanol fraction, hexene fraction and water residue in the red bean powder and red bean powder, respectively. The total flavonoid content, however, The fractions were in the order of ethyl acetate fraction, hexane fraction, water residue, and butanol fraction in the order of fraction> butanol fraction> hexene fraction> water residue.

<Test Example 4>

The antithrombotic activity of the ethanol extract of red bean powder and red bean granules, Hexene fraction, Ethyl acetate fraction, Butanol fraction and water residue was evaluated, and the results are shown in Table 7 below. Evaluation of antithrombotic activity was evaluated in accordance with previously reported methods (Sohn et al., 2004. Kor J. Pharmacogn 35, 52-61; Kwon et al., 2004. J. Life Science, 14. 509-513 ; 2010. J. Life Science, 20. 922-928), thrombin time, prothrombin time and apathy time were measured. Plasma was purchased from standard plasma (MD Pacific Co., China) and other reagents were purchased from Sigma Co., USA. The thrombin time, prothrombin time, and apathy measurements were performed as follows.

a). Thrombin Time

0.5U thrombin in 37 ℃ (Sigma Co., USA) 50㎕ with 20mM CaCl ₂ And 10 μl of sample extracts at various concentrations were mixed in a tube of Amelung coagulometer KC-1A (Japan) and reacted for 2 minutes. Then, 100 μl of plasma was added, and the time until the plasma was solidified was measured. As a control, aspirin (Sigma Co., USA) was used and DMSO was used as a solvent control instead of the sample. DMSO showed a clotting time of 32.1 sec.

The thrombin inhibitory effect was expressed as the average value of the experiments repeated three times or more, and the coagulation time at the time of adding the sample was divided by the coagulation time of the solvent control.

b). Prothrombin time

70 μl of standard plasma (MD Pacific Co., China) and 10 μl of various concentrations of sample were added to a tube of Amelung coagulometer KC-1A (Japan), and the mixture was heated at 37 ° C. for 3 minutes. Then, 130 μl of PT reagent was added The time until the plasma coagulated was expressed as the average value of the experiment which was repeated three times. As a control, aspirin (Sigma Co., USA) was used and DMSO was used as a solvent control instead of the sample. DMSO showed a clotting time of 18.1 sec.

The prothrombin inhibitory effect was expressed as the average value of the experiment repeated three times or more, and the solidification time at the time of adding the sample was divided by the solidification time of the solvent control.

c). aPTT (activated Partial Thromboplastin Time)

Add 50 μl of aPTT reagent (Sigma, ALEXIN ^™ ) to the tubes of Amelung coagulometer KC-1A (Japan) and incubate at 37 ° C for 3 minutes. For 3 minutes. Then, 50 Ca CaCl ₂ (35 mM) was added and the time until the plasma was solidified was measured. As the solvent control, DMSO was used instead of the sample. In this case, the solidification time was 55.1 seconds. The results of aPTT were expressed as the average value of three replicate experiments, and the solidification time at the time of sample addition was expressed as the value divided by the solidification time of the solvent control.

sample Conc
(Mg / ml) Anti-thrombosis activity (χ control) TT PT aPTT

Red bean powder EtOH ex 5 1.2 ± 0.0 1.1 ± 0.0 1.2 ± 0.1 Hex fr 5 1.2 ± 0.1 1.0 ± 0.0 1.4 ± 0.2 EA fr. 5 1.6 ± 0.1 1.1 ± 0.1 2.0 ± 0.2 B fr. 5 1.4 ± 0.0 1.1 ± 0.0 1.4 ± 0.0 W res. 5 1.2 ± 0.0 1.0 ± 0.1 1.4 ± 0.2


Red bean granules EtOH ex. 5 1.1 ± 0.0 1.0 ± 0.0 1.3 ± 0.0 Hex fr. 5 1.5 ± 0.1 1.7 ± 0.1 > 15.0 2.5 - - 0.9 ± 0.2
EA fr. 5 2.3 ± 0.0 5.0 ± 0.1 > 15.0 2.5 1.1 ± 0.1 1.1 ± 0.0 2.3 ± 0.2 1.25 1.0 ± 0.1 B fr. 5 1.0 ± 0.0 1.0 ± 0.1 1.1 ± 0.1 W res. 5 1.0 ± 0.0 1.0 ± 0.0 1.0 ± 0.0 DMSO - 1.0 ± 0.0 1.0 ± 0.0 1.0 ± 0.0 Aspirin 1.5 1.9 ± 0.0 1.7 ± 0.1 2.0 ± 0.0

As shown in Table 7, unlike the red bean powder, Hexene and Ethyl acetate fractions of red bean granules showed very strong inhibitory activity against endogenous blood coagulation, and the coagulation inhibition activity of blood was better than that of Aspirin The red bean granular product according to the present invention exhibits anti-thrombotic activity through inhibition of endogenous blood coagulation, so that it can be easily predicted to contribute to prevention and improvement of various cardiovascular and cerebrovascular diseases.

Claims (8)

a). The boiled bean is prepared by mixing 15 to 20 parts by weight of xylitol, 100 parts by weight of red bean powder, 1 part selected from Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus frantarium, Bifidobacterium bifidum and Bifidobacterium lactis And 10 to 15 parts by weight of the lactic acid bacterium powder is mixed to obtain a first mixture,
b). A second step of blending 100 to 150 parts by weight of natural juice mixed with 1: 2: 1 by weight of banana juice, kiwifruit juice and blueberry juice in a weight ratio of 100 parts by weight of the first mixture, and
c). And a third step of granulating and drying the second mixture. The method for producing granular red bean powder having enhanced antithrombotic activity using red bean powder and natural fruit juice. delete The method according to claim 1, wherein the boiled red beans are roasted at 50 to 80 ° C for 3 to 5 hours and then the red beans are sufficiently cooked with water. Way. delete An antithrombotic active granular red bean powder prepared by using the red bean powder and the natural fruit juice, which is produced by the production method according to claim 1 or claim 3. delete A health food comprising granular red bean powder enhanced by antithrombotic activity using red bean powder and natural fruit juice according to claim 5. delete