KR101670704B1 - The curcumin coating seasoningand the curcumin-containing seasoning manufacturing method - Google Patents

Abstract

The present invention relates to a seasoning coated with curcumin, and to a manufacturing method of a seasoning containing curcumin. More particularly, the manufacturing method of a seasoning increases dispersibility of curcumin in water and absorptivity of curcumin into body, and processes curcumin to be coated or included in a seasoning necessarily used for food such as sugar, salt, an artificial flavor enhancer, and the like. Thus, the manufactured seasoning coated with curcumin can widely supply various pharmacological actions of curcumin.

Description

The present invention relates to a curcumin-containing seasoning and a curcumin-containing seasoning manufacturing method,

The present invention relates to a process for producing a curcumin-coated seasoning and a seasoning containing curcumin, and more particularly, to a process for producing a curcumin-seasoned seasoning and a curcumin-containing seasoning, which comprises adding curcumin to a seasoning such as sugar, salt, And a method of producing a seasoning containing curcumin and a curcumin, which can widely spread various pharmacological actions of curcumin by processing the seasoning so as to be coated or contained.

Curcumin is known to have various pharmacological effects such as antioxidant, antiviral, anticancer, and dementia prevention. However, since the curcumin exhibits a strong hydrophobicity, the absorption rate in the body is considerably lowered, and it is difficult to expect excellent activity of curcumin only by ingesting a curry food made from a curry powder containing turmeric or the like. Conventionally, pepperin, which is a spicy ingredient of pepper, has been reported as a substance capable of improving the body absorption of curcumin (Shoba G et al., Planta Med. 64, 353-356) It is so high that it is very difficult to use commercially.

Examples of the use of such curcumin are as follows.

First, in Korean Patent No. 10-1190171, 20 weight% of red pepper powder, 8.6 weight% of oregano, 8.6 weight% of parsley, 8.6 weight% of time, 5.7 weight% of black pepper powder, 11.4 weight% of salt, 8.6 weight% of mushroom powder, , 2.8% by weight of citron powder, 5.7% by weight of paprika powder, 5.7% by weight of pumpkin powder and 8.6% by weight of garlic powder.

Next, in Korean Patent No. 10-1327937, an extract obtained by extracting a spice containing curry powder or curry powder with an edible oil and a curry flavor oil excellent in absorbability of curcumin, which contains a coconut cream, and a preparation thereof Method is disclosed.

Next, in the method of manufacturing the sulfuric acid aqueous solution, the sulfuric acid is ground to a particle size of 1 to 100 nm, and the sulfuric acid powder is mixed with water to prepare a nanocrystal aqueous solution After which a nanocrystalline aqueous solution is sprayed onto the rice to be coated or immersed to form a nanocrystalline layer on the surface of the rice.

Recently, a food material for curcumin which is contained in turmeric or turmeric has been developed, but curcumin is not actively introduced or utilized in actual eating habits. In order to exert the above-mentioned effect of curcumin, curcumin is coated on the seasonings such as sugar, salt, and mijon, which are essential for preparing food, It is necessary to develop a seasoning containing curcumin.

Korean Patent No. 10-1095177 Korean Patent No. 10-1190171 Korean Patent No. 10-1438255 Korean Patent No. 10-1327937

In order to solve the above-mentioned problems, the present invention provides a method for improving the water dispersibility and absorption property of curcumin, which comprises coating a curcumin on a seasoning such as sugar, salt, A curcumin-coated seasoning and a method of producing a seasoning containing curcumin which can widely disseminate various pharmacological actions.

As a means for achieving the object of the present invention, there is provided a method for producing a curcumin-coated seasoning according to the present invention, comprising: preparing a curcumin powder extracted from turmeric and dry-pulverizing the curcumin powder; 15 to 20 parts by weight of the dry pulverized curcumin powder is mixed with 40 to 50 parts by weight of alcohol and 30 to 45 parts by weight of purified water into a wet pulverizer and wet pulverized to prepare an aqueous curcumin solution; 100 parts by weight of any one seasoning selected from sugar, salt, and amylose and 0.1 to 5 parts by weight of the curcumin aqueous solution are added to a vacuum dryer and coated with the curcumin powder contained in the curcumin aqueous solution on the surface of the seasoning while stirring .

Further, in the method for producing a curcumin-coated seasoning according to the present invention, the curcumin powder subjected to dry pulverization and wet pulverization has a particle size of 1 to 500 nm.

In the method for producing a curcumin-coated seasoning according to the present invention, the curcumin aqueous solution may further contain 0.1 to 1 part by weight of a natural emulsifier, wherein the natural emulsifier is selected from the group consisting of gatine gum, gum arabic, xanthan gum, guar gum, lecithin, Pectin, and sucrose fatty acid esters.

In the method for manufacturing a curcumin-coated seasoning according to the present invention, the coating of the curcumin powder is performed in a vacuum dryer in which the inside is maintained at a temperature of 35 to 45 DEG C and a vacuum of 10 to 100 torr, The aqueous solution is characterized by being coated while being stirred at a low speed of 10 to 20 rpm.

The method for producing a seasoning containing curcumin according to the present invention comprises the steps of: preparing curcumin powder extracted from turmeric and dry-pulverizing the curcumin powder; 10 to 12 parts by weight of the dry ground curcumin powder is mixed with 78 to 85 parts by weight of purified water and 5 to 10 parts by weight of a natural emulsifier to prepare a curcumin aqueous solution by wet pulverizing the wet pulverized product; Mixing the aqueous curcumin solution with the seasoning in a conventional manufacturing process of any seasoning selected from sugar, salt, and amylose, wherein the natural emulsifier is selected from the group consisting of gatine gum, gum arabic, xanthan gum, guar gum , Lecithin, carrageenan, chitin, pectin, and sucrose fatty acid ester.

Further, in the method for producing a seasoning containing curcumin according to the present invention, when the seasoning is sugar, the aqueous curcumin solution is introduced between the step of purifying the raw sugar and the step of heating.

Further, in the method for producing a seasoning containing curcumin according to the present invention, when the seasoning is salt, the aqueous curcumin solution is introduced between a centrifugal separation process and a drying process.

Further, in the method for producing a seasoning containing curcumin according to the present invention, when the seasoning is a raw source, the aqueous curcumin solution is added to the crystallization step of sodium glutamate.

The present invention relates to a method for producing curcumin-coated seasoning and a seasoning containing curcumin, wherein the seasoning such as sugar, salt, and myristoin, which is essential for food while enhancing the water dispersibility and absorbability of curcumin, By processing, it is possible to widely spread various pharmacological actions of curcumin.

Fig. 1 is a block diagram showing each step of the method for producing a curcumin-coated seasoning according to the present invention.
2A and 2B are SEM photographs and particle size distribution data of curcumin powder pulverized in an aqueous solution of curcumin in Example 1 of the present invention.
2C is a photograph of the curcumin-coated sugar prepared in Example 2 of the present invention.
2d is a photograph of the curcumin-coated salt prepared in Example 3 of the present invention.
FIG. 2E is a photograph of the curcumin-coated microspheres prepared in Example 4 of the present invention. FIG.
Fig. 3 is a block diagram showing each step of a method for producing a seasoning containing curcumin according to the present invention.
4A and 4B are SEM photographs and particle size distribution data of the curcumin powder pulverized in the curcumin aqueous solution in Example 5 of the present invention.
5 is a conceptual diagram showing a process for producing curcum-containing sugar according to the present invention.
6 is a conceptual diagram showing a process for producing salt containing curcumin according to the present invention.
FIG. 7 is a conceptual diagram showing a manufacturing process of a source of a curcumin-containing sauce according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings and the following description. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The curcumin-coated seasoning according to the present invention is characterized in that the curcumin powder extracted from turmeric can be coated on the surface of any one of seasonings selected from sugar, salt and microcrystals to provide antioxidant, anticancer, anti-diabetic, anti-inflammatory, And to inhibit the accumulation of fat in the body, such as curcumin, which is known to have physiological activity, can be easily ingested by the general public.

Fig. 1 is a block diagram showing each step of the method for producing a curcumin-coated seasoning according to the present invention.

Referring to FIG. 1, the method for preparing a curcumin-coated seasoning according to the present invention comprises the steps of: preparing a curcumin powder extracted from turmeric and dry-pulverizing the curcumin powder; and 15 to 20 parts by weight of the pulverized curcumin powder, 50 parts by weight of water and 30 to 45 parts by weight of purified water in a wet grinding apparatus and wet pulverizing to prepare a curcumin aqueous solution; 100 parts by weight of any one seasoning selected from sugar, salt, And 0.1 to 5 parts by weight of the curcumin in a vacuum drier and coating the surface of the seasoning with the curcumin powder contained in the curcumin aqueous solution while stirring.

In step S1, curcumin powder extracted from turmeric is prepared. Extracted and purified from turmeric using water or an organic solvent, for example, alcohol, etc., by a purification method known to a person skilled in the art to which the present invention belongs .

The curcumin of the present invention can be obtained from turmeric according to a conventional extraction method. Specific examples thereof include a cold extraction method, a warm-up extraction method, a hot water extraction method, and the like, and a conventional extraction apparatus, . Then, the extract extracted with the solvent may be filtered, concentrated or dried to remove the solvent to obtain curcumin powder.

The curcumin powder is first dry-milled in step S1, and then wet-milled in step S2.

The primary and secondary pulverized curcumin powder may be pulverized into nano-sized particles having a particle size of 1 to 500 nm or micro-sized particles having a particle size of 10 to 100 탆. When pulverized into nano-sized particles, It can be uniformly coated, and human body absorption can be made easier.

However, it is preferable that 0.1 to 1 part by weight of a natural emulsifier is wet-milled in a state of being mixed with curcumin powder or the like, in the curcumin aqueous solution of the step S2 in order to obtain a water-insoluble curcumin powder.

The natural emulsifying agent is exemplified by at least one selected from lauryl glucoside extracted from corn, lecithin extracted from soybean, or guti gum, gum arabic, xanthan gum, guar gum, carrageenan, chitin, pectin and sucrose fatty acid ester .

The natural emulsifier not only enhances the adsorption of curcumin particles to the seasoning during the coating process, but also allows the mixture to be well dispersed while being dispersed even during the manufacturing process.

On the other hand, the coating of the curcumin powder in the step S3 can be exemplified by a vacuum dryer.

It is preferable that the inside of the vacuum drier is maintained at a temperature of 35 to 45 ° C. If the inside temperature of the vacuum drier is less than 35 ° C, the drying time becomes excessively long. When the temperature is more than 45 ° C, Alcohol is rapidly evaporated and the curcumin powder is not adsorbed on the surface of the seasoning and is easily separated.

In addition, the vacuum dryer is preferably maintained at a vacuum of 10 to 100 torr, more preferably 60 to 70 torr, and the seasoning and the curcumin aqueous solution are preferably stirred while being stirred at a low speed of 10 to 20 rpm.

When the coating is performed in such a condition that the particle size, the temperature, the degree of vacuum, and the stirring speed are all satisfied, the curcumin powder is not easily removed from the coating seasoning. However, if any one of the conditions is not satisfied, The coupling is not made.

Hereinafter, preferred embodiments of the process for producing a curcumin-coated seasoning according to the present invention will be described.

The dried sulfur is pulverized and powdered. Then, ethanol is added as an extraction solvent to obtain an ethanol extract, and the extract is subjected to solvent removal to prepare a curcumin powder. Then, the curcumin powder is pulverized through a dry grinder.

17 g of dry crushed curcumin powder, 45 g of alcohol, 33 g of purified water and 0.7 g of lauryl glucoside were mixed and placed in a wet pulverizer to be pulverized to prepare a curcumin aqueous solution having a particle size of 303.4 nm as a curcumin powder. The SEM photograph and the particle size distribution of the curcumin powder are shown in FIGS. 2A and 2B.

45 g of curcumin aqueous solution is added to 1 kg of commercially available white sugar, and the mixture is coated while stirring.

Here, the inside temperature of the vacuum dryer was 40 DEG C, the degree of vacuum was 80 torr, and the coating was performed for 15 minutes while maintaining the stirring speed at 15 rpm.

A photograph of the prepared curcumin-coated sugar is shown in Figure 2c.

46 g of curcumin aqueous solution is added to 1 kg of commercially available salt in a vacuum dryer and coated with stirring.

Here, the inside temperature of the vacuum drier was 40 DEG C, the degree of vacuum was 80 torr, and the coating was performed for 12 minutes while maintaining the stirring speed at 15 rpm.

A photograph of the prepared curcumin-coated salt is shown in Figure 2d.

46 g of curcumin aqueous solution is added to 1 kg of commercially available microcrystals commercially available in a vacuum dryer and coated with stirring.

Here, the inside temperature of the vacuum dryer was 40 占 폚, the degree of vacuum was 80 torr, and the coating was carried out for 13 minutes while maintaining the stirring speed at 15 rpm.

A photograph of the manufactured curcumin coating is shown in FIG. 2E.

Hereinafter, a method of manufacturing a seasoning containing curcumin according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings. However, detailed description of the same components as those of the above-described embodiment will be omitted.

Fig. 3 is a block diagram showing each step of a method for producing a seasoning containing curcumin according to the present invention.

Referring to FIG. 3, the method of manufacturing a seasoning containing curcumin according to the present invention comprises the steps of: preparing curcumin powder extracted from turmeric and drying and crushing the curcumin powder; and 10 to 12 parts by weight of the dry- 78 to 85 parts by weight of a natural emulsifier and 5 to 10 parts by weight of a natural emulsifier are added to a wet grinding apparatus and wet pulverized to prepare an aqueous solution of curcumin and a step of preparing a seasoning selected from the group consisting of sugar, And mixing the curcumin aqueous solution with the seasoning agent.

In the case of the above-described curcumin-coated seasoning, a curcumin aqueous solution is coated on the already prepared seasoning, whereas in the present embodiment, the curcumin aqueous solution is added to each seasoning.

11 g of dry curcumin powder, 45 g of alcohol, 81 g of purified water and 10 g of lecithin were mixed in a wet pulverizer and pulverized to prepare a curcumin aqueous solution having a particle size of 274.0 nm of curcumin powder, SEM photographs and particle size distributions of the crushed curcumin powder are shown in Figs. 4A and 4B.

5 is a conceptual diagram showing a process for producing curcum-containing sugar according to the present invention.

Referring to FIG. 5, when the seasoning of the present invention is sugar, the aqueous curcumin solution is preferably put between the step of purifying raw sugar and the step of heating.

More specifically, the process for producing curcumin-containing sugar includes: a first step of washing the raw sugar with water; a second step of purifying the raw sugar washed using the clay, the active hot water, and the ion exchange resin; A third step of adding a curcumin aqueous solution, a fourth step of heating and heating the mixture of the third step into a heating tank, a fifth step of crystallizing the heated raw sugar, and a fifth step of removing molasses from the crystallized raw sugar Lt; / RTI >

That is, by mixing with the raw sugar before the fourth and fifth steps of heating and crystallizing the curcumin aqueous solution, the nano-sized curcumin powder is arranged in the crystal surface as well as the crystal surface, which is different from the curcumin-coated seasoning.

6 is a conceptual diagram showing a process for producing salt containing curcumin according to the present invention.

Referring to FIG. 6, when the seasoning of the present invention is a salt, the aqueous curcumin solution is preferably put between a centrifugal separation process and a drying process.

More specifically, when looking at the process of producing salt containing curcumin, clean seawater is passed through a filter and an ion exchange membrane to remove impurities and store in a function reservoir. Then, the salt crystals are obtained by evaporating the functions stored in the function reservoir in the evaporation crystal tube. Then, the aqueous solution of curcumin is added to the salt crystals which have passed through the centrifugal separator and then dried to complete the production of salt containing curcumin.

FIG. 7 is a conceptual diagram showing a manufacturing process of a source of a curcumin-containing sauce according to the present invention.

Referring to FIG. 7, when the seasoning of the present invention is fresh, the aqueous curcumin solution is preferably added to the crystallization process of sodium glutamate.

More specifically, the process of producing acetic acid containing curcumin is as follows: raw sugar and molasses are fermented in a fermentation tank, followed by crystallization of glutamic acid, and introduction of an aqueous solution of curcumin in the crystallization process. When the sodium glutamate crystals are dried, the production of the microcrystals containing curcumin is completed.

As described above, the salt and the salt containing the curcumin are advantageous in that a common ingredient such as the sugar described above contains the curcumin powder in the crystal, so that a general consumer can get a fresh seasoning that can easily ingest the curcumin contained in the seasoning .

In conclusion, unlike Korean Patent No. 10-1095177, a method of coating the surface of cereal grains according to the present invention is characterized in that an environmentally friendly method is adopted without dissolving turmeric in an organic solvent, The equipment is not used, which simplifies the coating and has the advantage of minimizing grain deformation.

In addition, the present invention solves and pulverizes the sulfurized powder through steps S1 and S2, and then coating the surface of the grain of the nanosilver with steps S4 and S5, thereby significantly improving coating performance such as dispersibility and adhesion There is a feature that can be.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and similarities. Accordingly, the scope of the present invention should be construed as being limited to the embodiments described, and it is intended that the scope of the present invention encompasses not only the following claims, but also equivalents thereto.

Claims (8)

Providing a curcumin powder extracted from turmeric and dry-pulverizing the curcumin powder;
15 to 20 parts by weight of the dry pulverized curcumin powder is mixed with 40 to 50 parts by weight of alcohol and 30 to 45 parts by weight of purified water into a wet pulverizer and wet pulverized to prepare an aqueous curcumin solution;
100 parts by weight of any one seasoning selected from sugar, salt, and amylose and 0.1 to 5 parts by weight of the curcumin aqueous solution are added to a stirring container and coated with the curcumin powder contained in the curcumin aqueous solution on the surface of the seasoning while stirring In addition,
Wherein the coating of the curcumin powder is carried out in a vacuum dryer in which the inside is maintained at a temperature of 35 to 45 DEG C and a vacuum of 10 to 100 torr and the seasoning and the curcumin aqueous solution contained in the vacuum dryer are stirred at a low speed of 10 to 20 rpm ≪ / RTI > wherein the curcumin-coated seasoning is prepared.
The method according to claim 1,
Wherein the curcumin powder subjected to the dry pulverization and the wet pulverization has a particle size of 1 to 500 nm.
The method according to claim 1,
The curcumin aqueous solution may further contain 0.1 to 1 part by weight of a natural emulsifier,
Wherein the natural emulsifier is selected from at least one selected from gatine gum, gum arabic, xanthan gum, guar gum, lecithin, carrageenan, chitin, pectin and sucrose fatty acid ester.
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