KR101710194B1 - Liquefied composition with nipa fruticans wurmb - Google Patents
Liquefied composition with nipa fruticans wurmb Download PDFInfo
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- KR101710194B1 KR101710194B1 KR1020160087807A KR20160087807A KR101710194B1 KR 101710194 B1 KR101710194 B1 KR 101710194B1 KR 1020160087807 A KR1020160087807 A KR 1020160087807A KR 20160087807 A KR20160087807 A KR 20160087807A KR 101710194 B1 KR101710194 B1 KR 101710194B1
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Images
Classifications
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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
- A23L2/38—Other non-alcoholic beverages
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/46—Ultra high pressure
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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Abstract
Description
본 발명은 니파야자 꽃대를 이용한 음료첨가물용 조성물에 관한 것으로, 더욱 상세하게는 니파야자 꽃대를 활용하여 항산화 및 항염증 활성이 우수하면서도, 음료에 첨가시 그 풍미를 개선하고, 보존성을 개선할 수 있는 음료첨가물용 조성물에 관한 것이다. The present invention relates to a composition for a beverage additive using a nifa palm phalaenopsis. More particularly, the present invention relates to a composition for a beverage additive which is superior in antioxidant and anti-inflammatory activity by utilizing a nifa palm phlox, To a composition for a beverage additive.
최근 소비자들은 의약품 형태의 기능성만을 추구하기보다 맛과 기능성을 동시에 갖는 의약건강식품(neutraceuticals)을 더욱 많이 요구하고 있으므로, 식미를 개선하고 소비자가 쉽게 접근할 수 있는 제품 개발이 필요하다.Recently, consumers are demanding more and more neutraceuticals that have taste and functionality at the same time, rather than merely seeking functionality in the form of pharmaceuticals. Therefore, it is necessary to develop products that improve the taste and are easily accessible to consumers.
이러한 제품으로는 음료가 가장 일반적인바, 대한민국 등록특허 제10-1470949호에서는 표고버섯의 추출물을 이용하여 음료를 제조하는 방법이 제안되었다. 또한, 대한민국 공개특허 제10-2005-0047510호에서는 프로폴리스를 첨가한 음료가 제안되었다.Among these products, beverage is the most common. In Korean Patent No. 10-1470949, a method of producing a beverage using an extract of shiitake mushroom has been proposed. Korean Patent Publication No. 10-2005-0047510 also proposed a beverage added with propolis.
이러한 선행특허들에서는 항산화활성이 우수하거나 아미노산이 풍부한 기능성의 음료를 제공하여 소비자의 건강유지를 도모하였으나, 그 풍미가 좋지 못하고, 소비자의 다양한 취향을 반영하지 못해 기호도가 좋지 못한 단점이 있었다.In these prior patents, functional beverages having excellent antioxidant activity or amino acid-rich functionalities were provided to maintain the health of consumers, but the flavor was poor and the taste was not good due to failure to reflect various tastes of consumers.
따라서, 이러한 단일화된 음료가 아닌, 음료에 첨가할 수 있는 음료 첨가물용 조성물의 개발이 요구되고 있다. Therefore, development of a composition for a beverage additive that can be added to a beverage, rather than such a unified beverage, is desired.
따라서, 본 발명의 목적은, 니파야자의 꽃대 분말 및 그 추출액을 이용하여 항산화 및 항염 활성이 우수한 음료첨가물용 조성물을 제조함으로써, 각종 음료는 물론, 액상 의약 조성물 등의 기능성 첨가물로서 활용할 수 있도록 하는 것이다.Accordingly, an object of the present invention is to provide a composition for beverage additives which is superior in antioxidant and anti-inflammatory activity by using a Phalaenopsis powder of Nipaya and an extract thereof, so that it can be utilized as a functional additive such as a liquid pharmaceutical composition as well as various beverages will be.
또한, 음료의 제조시 풍미의 개선 및 보존성 향상을 위한 천연 첨가물로서의 활용이 가능하여 몸에 좋지 않은 화학제의 첨가를 지양할 수 있도록 하는 것이다. Further, it is possible to utilize it as a natural additive for improvement of flavor and preservability of a beverage, so that it is possible to avoid the addition of a chemical agent which is not suitable for the body.
상기한 목적을 달성하기 위한 본 발명의 니파야자 꽃대를 이용한 음료첨가물용 조성물은, 니파야자 꽃대의 추출물, 니파야자 꽃대의 분말 및 이들의 혼합물 중 어느 하나를 포함하는 것을 특징으로 한다. In order to attain the above object, the present invention provides a beverage additive composition comprising a nifa palm phalaenopsis extract, a nifa palm fruit powder, and a mixture thereof.
니파야자 꽃대의 발효액 및 프로폴리스를 더 포함하는 것을 특징으로 한다.And further comprising a fermentation broth of Nihon palaceae and propolis.
상기 니파야자 꽃대의 추출물은, 니파야자의 꽃대를 절단하는 단계와, 상기 절단된 니파야자의 꽃대를 물을 용매로 하여 열수추출 또는 초음파추출하는 단계와, 상기 추출된 추출물을 농축하는 단계를 포함하여 제조되는 것임을 특징으로 한다. The extract of the nifa palm phlox is composed of a step of cutting a flower bud of nifayja, a step of hot water extraction or ultrasonic extraction using a flower bud of the cut nifaya flower as a solvent, and a step of concentrating the extracted extract And the like.
상기 니파야자 꽃대의 분말은, 니파야자 꽃대를 절단하는 단계와, 상기 절단된 니파야자 꽃대를 80~100℃의 물에 데치는 단계와, 상기 데친 니파야자 꽃대를 탈수하는 단계와, 상기 탈수된 니파야자 꽃대를 건조하는 단계와, 상기 건조된 꽃대를 200~300mesh로 분쇄하는 단계를 포함하여 제조되는 것임을 특징으로 한다. Wherein the powder of the nifa palm flower bud comprises the steps of cutting a nifa palm flower bed, dipping the cut nipa crescent flower in water at 80 to 100 ° C, dehydrating the wetted nipa palm flower bed, Drying the coconut palms, and pulverizing the dried coconut palms to 200 to 300 meshes.
상기 니파야자 꽃대의 발효액은, 니파야자의 꽃대 추출물, 니파야자의 꽃대 분말 및 재거리 농축액을 혼합하고, 이에 유산균 접종한 후, 발효하여서 되는 것임을 특징으로 한다. The fermentation broth of the nifa palm phlox is characterized in that the ferris is obtained by mixing the ferris extract of nipaya, the ferret powder of nipaya and the distillate concentrate, inoculating the fermented product with lactic acid bacteria.
상기 재거리 농축액은, 재거리 100중량부에 대해 정제수 25~120중량부를 용기에 투입하는 단계와, 상기 재거리와 정제수가 투입된 용기의 내부 온도가 50~70℃가 되도록 하여 30분~120분간 재거리를 용해하고 농축하는 단계와, 상기 용해, 농축된 재거리 농축액을 필터로 걸러 내는 단계를 포함하여 제조된 것임을 특징으로 한다.The re-distillation concentrate is prepared by introducing 25 to 120 parts by weight of purified water into 100 parts by weight of the re-distillation into the vessel, and allowing the re-distillation and the purified water to stand at 50 to 70 ° C for 30 to 120 minutes Dissolving and concentrating the re-distillation, and filtering the dissolved and concentrated distillate concentrate through a filter.
본 발명에 의하면, 각종 영양소가 풍부하고, 항산화 및 항염 활성이 우수한 니파야자의 꽃대를 이용하여 음료첨가물용 조성물을 제조함으로써, 다양한 음료에 상기 조성물을 첨가할 수 있게 되어 소비자의 취향에 따라 기능성 음료를 제공할 수 있다는 장점이 있다.According to the present invention, it is possible to add the above composition to various beverages by preparing a composition for beverage additives using nipaya flower buds rich in various nutrients and having excellent antioxidant and anti-inflammatory activity, Can be provided.
또한, 음료의 기능성 및 영양학적 가치를 우수하게 하는 것은 물론, 그 풍미를 개선해주고, 보존성을 좋게 하여 별도의 화학 첨가제 사용을 방지할 수 있는 효과가 있다. In addition, it not only improves the functional and nutritional value of beverages, but also improves the flavor thereof and improves storage stability, thereby preventing the use of other chemical additives.
도 1 내지 4는 본 발명의 시험예 2에 따른 결과를 나타낸 그래프.1 to 4 are graphs showing the results according to Test Example 2 of the present invention.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 음료첨가물용 조성물은, 음료에 항산화 및 항염활성을 부여하는 것은 물론, 그 풍미를 개선하고, 보존성을 좋게 하는 것으로, 즉석에서 제조되어 제공되는 음료의 첨가물로서 활용될 수도 있으며, 가공음료의 첨가물로서도 활용될 수 있는 것으로, 그 활용을 제한하지 않는다. 즉, 가장 간편하게는 시판되는 음료, 유제품 등에 본 발명의 조성물을 즉석에서 혼합하여 섭취하는 것이고, 이러한 형태가 아닌 가공음료의 제조공정 중 본 발명의 조성물을 혼합하여 제조할 수도 있는 것이다. The composition for a beverage additive of the present invention can be used as an additive for beverage prepared and provided on the spot by improving the flavor and improving the preservability as well as imparting antioxidative and anti-inflammatory activity to the beverage, And the use thereof is not limited. That is, most conveniently, the composition of the present invention is instantly mixed with a commercially available beverage or dairy product, and the composition of the present invention may be prepared by mixing the composition of the present invention during the production of a processed beverage.
또한, 본 발명의 조성물의 사용량은 제한하지 않는바, 예시적으로 음료 100중량부에 대해 0.1~10중량부만큼 사용 가능하다. The amount of the composition of the present invention is not limited, and may be 0.1 to 10 parts by weight based on 100 parts by weight of the beverage.
이러한 본 발명의 음료첨가물용 조성물은, 니파야자 꽃대의 추출물, 니파야자 꽃대의 분말 및 이들의 혼합물 중 어느 하나를 포함하는 것을 특징으로 한다. The composition for a beverage additive of the present invention is characterized in that it comprises any one of the extracts of the nipponia palm phlox, the nipponia palm flower, and mixtures thereof.
여기서, 상기 니파야자 꽃대의 분말 또는 니파야자 꽃대의 추출물은 항산화 및 항염 활성이 우수하여, 인체 건강유지를 돕는 작용을 한다. 아울러, 이러한 추출물 및 분말은 음료에 첨가시 항산화 및 항염활성을 통해 음료의 보존기간을 늘려주는 역할을 하는 것으로, 가장 바람직하게는 2종 모두를 포함하는 것이다. Herein, the powder of the above-mentioned Nihon palm phalaenopsis or the extract of the Nihon palm phalaenopsis has excellent antioxidative and anti-inflammatory activity and functions to help maintain the health of the human body. In addition, these extracts and powders increase the shelf life of beverages through antioxidant and anti-inflammatory activities when added to beverages, and most preferably include both of them.
또한, 본 발명의 음료첨가물용 조성물은 니파야자 꽃대의 발효액 및 프로폴리스를 더 포함할 수 있다.In addition, the composition for a beverage additive of the present invention may further comprise a fermentation liquid and propolis of a nifolium phalaenopsis.
상기 니파야자 꽃대의 발효액을 더 포함할 경우, 니파야자 꽃대의 발효액을 통해 전체적인 항산화 활성이 더욱 개선됨은 물론, 발효액 특유의 풍미로 인해 음료에 감칠맛을 더해 줄 수 있게 되어, 화학첨가물의 사용을 방지할 수 있게 한다. When the fermentation broth of the nifa palm phlox is further included, the overall antioxidative activity of the fermentation broth of the nifa palm phlox is further improved, and a flavor unique to the fermentation broth can be added to the beverage to prevent the use of the chemical additive I can do it.
그리고 상기 프로폴리스는, 항균작용을 통해 음료의 보존성을 높여주는 것은 물론, 인체 건강유지를 돕는 작용을 한다. 종래, 프로폴리스는 그 항균, 항산화 효과가 충분히 인정되었지만, 그 특유의 향으로 인하여 음료첨가물로서는 단독으로 사용되지 못하였는바, 본 발명에서는 상기 니파야자 꽃대의 발효액과 함께 프로폴리스를 사용함으로써, 프로폴리스 특유의 향이 니파야자 꽃대의 발효액 및 니파야자 꽃대의 추출물으로 인해 중화되어 프로폴리스로 인해 풍미가 저하되는 것을 방지한다. The propolis not only enhances the preservability of beverages through antimicrobial action, but also helps maintain the health of the human body. Conventionally, propolis has been sufficiently recognized for antimicrobial and antioxidative effects, but due to its unique flavor, propolis has not been used solely as a beverage additive. In the present invention, propolis is used in combination with the fermented broth The unique fragrance of Polys is neutralized by the fermentation solution of the Nipha palm phlox and the extract of the Nipha palm phlox, thereby preventing the flavor from deteriorating due to propolis.
즉, 본 발명은 니파야자 꽃대의 추출물, 니파야자 꽃대의 분말 또는 이들의 혼합물을 포함하며, 더 바람직하게는 꽃대의 추출물과 니파야자 꽃대의 분말의 혼합물에 니파야자 꽃대의 발효액 및 프로폴리스를 더 포함하는 것이다. 이때, 그 혼합비는 상기 니파야자 꽃대의 추출물 100중량부를 기준으로, 니파야자 꽃대의 분말 50~150중량부, 니파야자 꽃대의 발효액 50~150중량부 및 프로폴리스 10~50중량부임이 바람직한바, 이는 그 항균, 항염 및 항산화 활성은 물론, 풍미의 개선 등의 효과를 최대로 하기 위함이다. That is, the present invention includes an extract of a nifa palm phlox, a powder of a nifa palm flower, or a mixture thereof, more preferably a mixture of an extract of a palpate and a powder of a nifa palm flower, . At this time, the mixing ratio is preferably 50 to 150 parts by weight of the powder of the nifa palm phlox, 50 to 150 parts by weight of the fermentation liquid of the nifa palm phlox, and 10 to 50 parts by weight of the propolis, based on 100 parts by weight of the extract of the nifa palm phlox, This is to maximize the effect of improving the flavor as well as the antibacterial, anti-inflammatory and antioxidative activity.
한편, 니파야자 꽃대의 추출물 또는 분말을 단독으로 사용할 경우, 추출물 또는 분말 100중량부에 대하여 니파야자 꽃대의 발효액 50~150중량부 및 프로폴리스 10~50중량부를 혼합한다. On the other hand, when extracts or powders of nifa palm frangipani are used singly, 50 to 150 parts by weight of the fermentation broth of nifolium phalaenopsis and 10 to 50 parts by weight of propolis are mixed with 100 parts by weight of the extract or powder.
이하, 상기 니파야자 꽃대의 추출물, 니파야자 꽃대의 분말 및 니파야자 꽃대의 발효액에 대해 상세히 설명한다.Hereinafter, the extracts of the above-mentioned Nihon palm phalaenopsis, the powder of the Nihon palm phalaenopsis, and the fermentation broth of the Nihon palm phalaenopsis will be described in detail.
먼저, 니파야자에 대해 상세히 설명한다. First, we describe the nipa in detail.
상기 니파야자(학명 : NIPA FRUTICANS WURMB)는 인도, 말레이시아를 비롯한 동남아시아 및 오스트레일리아가 원산지이며, 맹그로브 지대 등의 습지에서 자란다. 뿌리는 땅속에서 여러 개로 갈라지며, 잎은 지면에서 뭉쳐나고 광택이 있는 녹색을 띤다. 그리고 꽃은 암수한그루이며, 지면의 잎겨드랑이에서 나오는데, 보통 10월에서 이듬해 6월 사이에 꽃대가 올라온다. The above-mentioned NIPA FRUTICANS WURMB is originated in India, Malaysia, Southeast Asia and Australia, and grows in wetlands such as mangroves. The roots are divided into several pieces in the ground, and the leaves are gathered on the ground and have glossy green. And the flower is one male and one female, and it comes out from the axilla of the ground. Usually, the flower stands rise from October to June of the following year.
본 발명은 이러한 니파야자의 꽃대를 채취하고, 이를 가공하여 분말, 추출물 또는 발효액으로서 제조하는 것인데, 특히 니파야자의 꽃대를 사용하는 이유는 니파야자의 다른 어떤 부위보다 꽃대에 폴리페놀 등의 항산화 성분이 풍부하고, 셀레늄 등의 각종 영양성분이 풍부할 뿐 아니라, 우수한 항염증 효능을 보이기 때문이다.The present invention is to obtain such a flower bud of Nipaya, and to produce it as a powder, an extract or a fermentation liquid. Especially, the reason why the flower bud of Nipaya is used is that the antioxidant component such as polyphenol Rich in various nutrients such as selenium, and also has excellent anti-inflammatory effect.
상기 니파야자 꽃대의 성분분석 및 검사 결과를 하기 표 1 및 표 2에 나타내었는바, 상기 니파야자의 꽃대는 폴리페놀, 플라보노이드, 사포닌 등은 물론, 아스파르트산, 티로신, 히스티딘 등의 유효성분을 다량 함유한다. The results of the analysis and the results of the components of the above-mentioned Nihonpalaceae are shown in the following Tables 1 and 2. As shown in Table 1 and Table 2, the Niha-Paya's peduncle contains a large amount of effective components such as polyphenol, flavonoid, saponin, as well as aspartic acid, tyrosine and histidine .
따라서, 이러한 니파야자 꽃대를 이용하면, 우수한 항산화력을 가지는 것은 물론, 셀레늄 등을 통해 항암작용을 갖게 되는 등 인체에 유익한 효과를 부여하게 된다.Therefore, when such a nifa palm flower bud is used, it has not only an excellent antioxidant ability but also has an anticancer effect through selenium and the like and gives a beneficial effect to the human body.
먼저, 상기한 니파야자의 꽃대로부터 추출물을 추출하는 방법은, 니파야자의 꽃대를 3~10cm의 길이 및 1cm 내외의 폭으로 절단하는 단계와, 상기 절단된 니파야자의 꽃대를 물을 용매로 하여 열수추출 또는 초음파추출하는 단계와, 상기 추출된 추출물을 농축하는 단계를 포함한다.First, the method for extracting the extract from the flower bud of Nifayja comprises the steps of cutting the flower bud of Nifayja into a length of 3 to 10 cm and a width of 1 cm or less, and using a flower bud of the cut nifaya as a solvent Extracting hot water or ultrasonic waves, and concentrating the extracted extract.
여기서 열수추출이란, 상기 니파야자의 꽃대의 10~20중량배 정도의 물을 가한 후, 80~100℃의 온도에서 10~20시간 추출하는 것이고, 초음파 추출은 니파야자 꽃대의 8~12중량배의 물을 가한 후, 초음파 추출기를 이용하여 100~150kHz 정도의 조건으로 20~30분간 전처리하고, 이를 다시 50~60℃의 온도에서 열수추출을 10~12시간하는 것이다.Here, the hot water extraction is a method of extracting water at a temperature of 80 to 100 ° C for 10 to 20 hours after adding water of about 10 to 20 times the weight of the flower bud of the above-mentioned Nepalaya, and ultrasonic extraction is performed at 8 to 12 times And the mixture is pre-treated for 20 to 30 minutes under the condition of about 100 to 150 kHz by using an ultrasonic wave extractor, and further subjected to hot water extraction for 10 to 12 hours at a temperature of 50 to 60 ° C.
또한, 추출효율을 높이기 위하여 상기 절단된 니파야자를 자연건조, 냉풍건조 또는 열풍건조하여 함수율 10~20%가 되도록 한 후, 이를 100~200mesh 정도로 분쇄하고, 이러한 분말로부터 유효성분을 추출할 수 있다. 아울러, 상기 절단된 니파야자 꽃대를 100℃의 끓는 물에 10~20분간 데친 후, 상기 데친 꽃대를 탈수하고, 이로부터 유효성분을 추출할 수도 있다. In order to increase the extraction efficiency, the cut nipaya is subjected to natural drying, cold air drying or hot air drying to have a water content of 10 to 20%, followed by pulverization to a size of about 100 to 200 mesh, and extracting the active ingredient from the powder . In addition, it is also possible to dehydrate the cut nippa coconut palms in boiling water at 100 ° C for 10 to 20 minutes, dehydrate them, and extract the active ingredient therefrom.
그리고 상기 농축은 감압 농축하는 것을 의미하는 것으로, 50~60℃에서 용매를 제거하여 20~50Brix 정도로 농축하는 것이다. 또한, 필요에 따라 농축 전, 여과할 수 있음은 당연하다.The concentration means concentration under reduced pressure, and the solvent is removed at 50 to 60 ° C to concentrate the solution to about 20 to 50 Brix. It is of course also possible to conduct filtration before concentration, if necessary.
다음으로, 상기 니파야자의 꽃대를 분말로서 가공하는 방법은, 니파야자 꽃대를 절단하는 단계와, 상기 절단된 니파야자 꽃대를 80~100℃의 물에 데치는 단계와, 상기 데친 니파야자 꽃대를 탈수하는 단계와, 상기 탈수된 니파야자 꽃대를 건조하는 단계와, 상기 건조된 꽃대를 200~300mesh로 분쇄하는 단계를 포함한다. Next, a method for processing the flower bud of the nipponja as a powder includes the steps of cutting a nipponia flower bud, a step of dipping the cut nipponia flower bud in water at 80 to 100 ° C, Drying the dehydrated nifa palm flower bud; and pulverizing the dried flower bud to 200 to 300 mesh.
이를 상세히 설명하면, 먼저 니피야자의 꽃대를 채취하고, 이를 3~10cm의 길이 및 1cm 내외의 폭으로 절단한다. 그리고 절단된 꽃대를 끓는 물, 즉 80~100℃의 물에 2~40분간 데친다. 그리고 데친 꽃대를 탈수한 후, 수분함유율 10% 이내, 바람직하게는 5~10%가 되도록 건조한다. 이때, 상기 탈수방법으로는 자연탈수 및 음식물용 탈수기를 이용할 수 있으며, 건조방법으로는 온풍건조, 냉풍건조 및 자연건조 등을 이용할 수 있는 것으로, 그 실시를 제한하지 않는다. 그리고 최종적으로 건조된 꽃대를 분쇄기로 200~300mesh 정도로 분쇄한다.To describe this in detail, first, a flower bud of a nippi is picked up and cut into a length of 3 to 10 cm and a width of about 1 cm. Then, cut the stalks in boiling water, that is 80 to 100 ° C water for 2 to 40 minutes. After the dehydrated flower buds are dehydrated, they are dried to a water content of 10% or less, preferably 5 to 10%. At this time, natural dehydration and a dehydrator for food can be used as the dehydration method, and hot air drying, cold air drying and natural drying can be used as a drying method. Finally, the dried flower bud is pulverized to about 200 to 300 mesh by a pulverizer.
여기서, 본 발명은 니파야자의 꽃대를 이용하는 것이나, 니파야자의 꽃봉오리에도 인체 유익성분이 다량 함유되어 있으므로, 꽃대에 형성된 꽃봉오리를 제거하지 않고 그대로 사용할 수 있음은 당연하다.Here, it is natural that the present invention can be used as it is without removing the buds formed on the flower buds, since the flower buds of Nepalaya are used and the flower buds of Nepalaya contain a large amount of human beneficial ingredients.
그리고 니파야자 꽃대의 발효물을 제조하는 방법은, 니파야자의 꽃대 추출물, 니파야자의 꽃대 분말 및 재거리 농축액을 혼합하고, 이에 유산균 접종한 후, 발효하는 것이다. 여기서, 상기 니파야자의 꽃대 추출물, 니파야자의 꽃대 분말은 앞서 설명한 바와 같이 준비한다. The method for producing the fermented product of the nifa palm phlox is to mix the phloem extract of nipaya, the phalaenopsis powder of nipaya and the distillate concentrate, inoculate with lactic acid bacteria, and ferment. Here, the flower bud extract of Nipaya and the flower bud of Nipaya are prepared as described above.
즉, 상기 니파야자의 꽃대 추출물, 니파야자의 꽃대 분말 및 재거리 농축액을 1:0.5~1:0.5~1 중량비로 혼합한 뒤, 이에 유산균을 접종하고, 20~30℃에서 약 5~10일간 발효하여서 제조하는 것이다. 여기에, 상기 유산균으로는 락토바실러스속 미생물로서, 예를 들어, 락토바실러스 애시도필러스(Lactobacillus acidophilus), 락토바실러스 카제이(Lactobacillus casei), 락토바실러스 렌니니(Lactobacillus rennini), 락토바실러스 쿠르바투스(Lactobacillus curvatus), 락토바실러스 델브루에키(Lactobacillus delbrueckii) 등을 사용할 수 있으나, 여기에 한정되는 것은 아니다. 또한, 상기 유산균의 접종량은 상기 니파야자의 꽃대 분말, 니파야자의 꽃대 추출물 및 재거리 농축액의 혼합물 100중량부에 대하여 약 0.1~10중량부만큼 접종한다. That is, the flower bud extract of Nipaya, the flower bud of Nipaya, and the distilled water concentrate are mixed at a weight ratio of 1: 0.5 to 1: 0.5 to 1, and then the lactic acid bacterium is inoculated thereto, and the mixture is inoculated at 20 to 30 ° C for about 5 to 10 days Fermentation. Examples of the lactic acid bacteria include lactobacillus microorganisms such as Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rennini, Lactobacillus kurbia, Lactobacillus curvatus, Lactobacillus delbrueckii, and the like can be used, but the present invention is not limited thereto. In addition, the inoculum amount of the lactic acid bacteria is inoculated in an amount of about 0.1 to 10 parts by weight based on 100 parts by weight of the mixture of the phalaenopsis powder of Nipaya, the phloem extract of Nipaya, and the remoteness concentrate.
본 발명에서 상기 니파야자 꽃대의 발효물을 더 추가할 경우, 음료의 맛과 향이 월등히 향상되는 효과가 있다. In the present invention, the addition of the fermented product of the above-mentioned Nipah palm fronds further enhances the taste and flavor of the beverage.
한편, 상기 재거리(jaggery)는 인도에서 가장 널리 사용되는 감미료로서, 아시아, 아프리카, 라틴 아메리카 및 캐리비안에서 소비되는 전통적인 정제되지 않은 설탕이다. 재거리는 사탕수수나 야자수 즙으로부터 당밀이나 결정을 분리하지 않고 농축된 상태로 제조되며 황금색 진한 갈색을 띤다. 재거리는 약 50% 수크로스, 20%의 전화당 및 회분, 단백질, 섬유 등의 기타 불용성 성분을 함유하고 있다. 보통 설탕은 사탕수수를 화학적으로 처리하기 때문에 모든 영양소가 제거되나, 재거리는 사탕수수나 야자수 즙을 화학처리 없이 졸여서 제조되기 때문에 천연 미네랄이 설탕보다 50배 이상 많이 함유하고 있다. 또한, 정제 설탕에 들어있는 당은 가장 단순한 형태라서 몸에 들어오자마자 바로 혈관에서 흡수되어 에너지를 한꺼번에 방출해버리지만, 재거리는 당과 미네랄이 복합적으로 작용하는데다 당이 연결고리가 상대적으로 긴 체인의 형태를 띠고 있어 몸에 흡수되는 속도가 느리고 따라서 에너지를 천천히 발산해 설탕보다 몸에 좋다. 이에 재거리는 '약용 설탕'이라 불린다. 상기 재거리는 철이 풍부하여 빈혈이 있는 사람이나 임산부에게 유용하며, 나트륨 함량이 상대적으로 낮아 혈압을 조절하는데 유용하다. 또한, 재거리는 체내 수분 함량을 낮추는 효과가 있어서 다이어트에 좋으며, 항산화제가 풍부하여 자유라디칼을 제거하는데 유익하다. 더욱이 재거리는 몸을 세정하고, 소화제로서 작용하기도 한다.On the other hand, the jaggery is the most widely used sweetener in India and is a traditional unrefined sugar consumed in Asia, Africa, Latin America and the Caribbean. The distillation is produced from sugarcane or palm juice in concentrated form without separating molasses or crystals and has a golden brown color. The re-distillation contains about 50% sucrose, 20% phosgene and other insoluble components such as ash, protein and fiber. Normally, sugar treats sugar cane chemically, so all nutrients are removed, but the re-distillation is made by sucking sugarcane or palm juice without chemical treatment, so natural minerals contain more than 50 times more sugar than sugar. In addition, the sugar contained in refined sugar is the simplest form. As soon as it enters the body, it is immediately absorbed from the blood vessels and releases energy at once. However, since the sugar and minerals are mixed, the sugar chain has a relatively long chain The body is absorbed at a slow rate of absorption and thus slowly emits energy to the body better than sugar. This distance is called 'medicinal sugar'. The re-distance is useful for people with anemia and pregnant women who are rich in iron, and the sodium content is relatively low, which is useful for controlling blood pressure. In addition, re-distance is effective in lowering the moisture content of the body, which is good for diet, and is rich in antioxidants and is useful for removing free radicals. Moreover, re-distillation also cleanses the body and acts as an extinguishing agent.
본 발명에서는 상기 재거리로부터 농축액을 제조하여 사용하는바, 상기 농축액은 재거리 100중량부에 대해 정제수 25~120중량부를 용기에 투입하는 단계와, 상기 재거리와 정제수가 투입된 용기의 내부 온도가 50~70℃가 되도록 하여 30분~120분간 재거리를 용해하고 농축하는 단계와, 상기 용해, 농축된 재거리 농축액을 필터로 걸러 내는 단계를 통해 제조된다. According to the present invention, a concentrate is prepared from the re-distillation. The concentrate is fed into a container in an amount of 25 to 120 parts by weight per 100 parts by weight of the distillate, and the distillation distance and the internal temperature of the container Dissolving and concentrating the re-distillation for 30 to 120 minutes so as to be 50 to 70 캜, and filtering and filtering the dissolved and concentrated distillate concentrate.
이를 상세히 설명하면, 먼저 재거리와 정제수를 용기에 투입한다. 여기서, 상기 재거리와 정제수의 혼합비는 재거리 100중량부를 기준으로 정제수 25~120중량부를 투입하는데, 이는 정제수가 25중량부보다 적을 경우 물이 적어 재거리가 용해되어 농축되기 어렵고 정제수가 120중량부보다 많은 경우 과량이 되어 전체적으로 농축액이 묽어지기 때문이다. 다음으로, 상기 용기의 내부 온도가 50~70℃가 되도록 하여 30분~120분간 재거리를 용해하고 농축한다. 이때, 상기 재거리와 정제수가 투입된 용기의 내부 온도를 50~70℃로 하는 이유는 온도가 50℃보다 낮을 경우 농축액의 제조가 오래 걸려 생산성이 좋지 못하게 되고, 70℃보다 높을 경우 과도한 에너지를 소비하게 되어 비효율적일 뿐만 아니라 정제수가 필요 이상 증발되기 때문이다. 상기 재거리의 용해 및 농축은 30분~120분간 실시하는데, 이는 재거리의 양에 따라 달라질 수 있는 것으로, 그 시간을 제한하는 것은 아니다. 다음으로, 재거리의 농축액이 제조되면, 이를 필터로 걸러낸다. 상기 필터링을 하는 이유는 재거리의 경우 정제하지 않은 원당 덩어리이므로, 내부에 불순물이나 야자나무의 찌꺼기 등이 포함될 수 있어 이를 필터로 걸러내는 것이다. 여기서, 상기 필터의 종류는 제한하지 않으며 가장 쉽게는 가정에서 쉽게 사용하는 면포 등을 이용할 수 있다.To explain this in detail, first, re-distance and purified water are put into the container. In this case, 25 to 120 parts by weight of purified water is added based on 100 parts by weight of the distillation distance. When the purified water is less than 25 parts by weight, water is hardly dissolved due to low water content, More than one part is excessive and the concentrate becomes thin as a whole. Next, the re-distance is dissolved and concentrated for 30 to 120 minutes so that the inner temperature of the container becomes 50 to 70 ° C. When the temperature is lower than 50 ° C, the production of the concentrate takes a long time and the productivity becomes poor. When the temperature is higher than 70 ° C, excessive energy is consumed Not only is it inefficient, but also the purified water is evaporated more than necessary. The dissolution and concentration of the re-distance is carried out for 30 minutes to 120 minutes, which may vary depending on the amount of re-distance, and does not limit the time. Next, when the concentrate of the re-distillation is produced, it is filtered out. The reason for performing the filtering is that it is a raw lump of a raw material which is not refined in the case of re-distance, so that impurities or residues of palm trees may be contained therein, and the filter is filtered. Here, the type of the filter is not limited, and it is most easily possible to use a cotton cloth or the like that is easily used at home.
또한, 상기 재거리 농축액에 비타민 A, C, D, E, K, 티아민, 니아신, 비타민 B6, 엽산, 비타민 B12 및 판토텐산으로 이루어진 군으로부터 선택되는 적어도 하나 이상을 재거리 농축액 100중량부에 대해 각각 1~3중량부만큼 혼합할 수 있는바, 이러한 영양성분을 투입함으로써 전체적인 기능성 음료의 영양성을 높이기 위함이다. At least one selected from the group consisting of vitamins A, C, D, E, K, thiamine, niacin, vitamin B6, folic acid, vitamin B12 and pantothenic acid is added to the
또한, 상기 프로폴리스란 천연 항생물질로서, 시판되는 프로폴리스 원액을 사용할 수 있다. 상기 프로폴리스는 항암 효과, 면역력 향상, 위장 건강 강화, 항염, 심장 강화, 뼈 강화, 항산화 작용, 혈당 저하 작용 등의 기능을 가져, 항산화 등의 기능성을 부여할 수 있는 효과가 있다. 특히, 본 발명에서 상기 프로폴리스를 사용하는 가장 큰 이유는, 프로폴리스를 상기 니파야자 발효액과 함께 사용할 경우, 발효액의 발효취는 효과적으로 제거되면서도 음료에 감칠맛은 부여할 수 있으며, 프로폴리스 특유의 풍미 역시 발효액을 통해 제거되어, 전체적인 관능성이 현저히 상승하기 때문이며, 프로폴리스를 통해 음료의 저장성 역시 개선할 수 있기 때문이다. As the natural antibiotic substance, commercially available propolis stock solution may be used. The propolis has an anticancer effect, an immunity enhancement, a gastrointestinal health enhancement, anti-inflammation, a heart strengthening, a bone strengthening, an antioxidative action, a hypoglycemic action, and has an effect of giving antioxidant and other functionalities. In particular, when the propolis is used together with the nifaca fermentation broth, the fermentation broth of the fermentation broth can be effectively removed, while a rich flavor can be imparted to the beverage, and a propolis specific flavor Is also removed through the fermentation broth and the overall sensibility is significantly increased, and the storage stability of the beverage can also be improved through propolis.
따라서, 상기와 같이 구성되는 본 발명의 음료첨가물용 조성물에 따르면, 음료의 기능성, 즉 항산화 및 항염, 그리고 항균활성을 높여주어 소비자의 건강유지를 도모하며, 그 관능성 역시 우수하게 하여 기호도 역시 높일 수 있는 것이다. 또한, 항염 및 항균활성을 통해 음료의 보존성 역시 좋게 하는 효과도 있다. Therefore, according to the composition for a beverage additive of the present invention having the above-described structure, the functionality of the beverage, that is, the antioxidant and anti-inflammation, and the antimicrobial activity are enhanced to maintain the health of the consumer, You can. In addition, anti-inflammation and antimicrobial activity have an effect of improving the preservability of beverages.
이하, 본 발명을 구체적인 실시예를 통해 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail with reference to specific examples.
(제조예 1)(Production Example 1)
먼저, 니파야자 꽃대를 채취하고, 깨끗이 세척한 후, 이를 10cm 길이로 절단하였다. 그리고 이를 100℃의 끓는 물에 30분간 데치고, 데친 꽃대를 찬물에 담가 식혔다. 다음으로, 상기 데친 꽃대를 직경 0.8cm 정도로 결대로 찢어준 후, 탈수기에 넣어 탈수하였다. 그리고 이를 60℃의 열풍건조기를 이용하여 수분함량이 7%가 되도록 건조하였다. 다음으로, 건조된 꽃대를 분쇄기로 1차 분쇄하고, 제분기로 2차 분쇄하여 300mesh의 입도를 갖는 분말을 제조하였다. First, the nipponia palms were picked, cleaned and then cut into 10 cm lengths. Then, it was boiled in boiling water at 100 ° C for 30 minutes, and the vestibule was soaked in cold water and cooled. Next, the corolla was torn to a diameter of about 0.8 cm, and dehydrated in a dehydrator. Then, it was dried at a moisture content of 7% by using a hot-air dryer at 60 ° C. Next, the dried peduncle was firstly pulverized by a pulverizer, and then pulverized in a second mill to prepare a powder having a particle size of 300mesh.
(제조예 2)(Production Example 2)
니파야자 꽃대를 채취하고, 깨끗이 세척한 후, 이를 10cm 길이로 절단하였다. 50℃의 열풍으로 건조하여 함수율이 15%가 되도록 하고, 이를 100mesh 정도로 분쇄한 후, 이에 20중량배의 증류수를 가하고, 90~100℃에서 20시간 동안 추출하였다. 그리고 이를 여과한 후, 감압농축기를 이용하여 50℃에서 감압 농축하여 32Brix가 되도록 하였다. The nipponia palms were picked, cleaned and then cut into 10 cm lengths. Dried by hot air at 50 캜 to have a water content of 15%, and pulverized to about 100 mesh. 20 wt. Parts of distilled water was added thereto, and the mixture was extracted at 90 to 100 캜 for 20 hours. After filtration, the filtrate was concentrated under reduced pressure at 50 ° C using a vacuum concentrator to obtain 32Brix.
(제조예 3)(Production Example 3)
니파야자 꽃대를 채취하고, 깨끗이 세척한 후, 이를 10cm 길이로 절단하였다. 50℃의 열풍으로 건조하여 함수율이 15%가 되도록 하고, 이를 100mesh 정도로 분쇄한 후, 이에 10중량배의 증류수를 가하고, 초음파추출기로 120 kHz의 조건으로 30분간 전처리한 후, 50~60℃의 온도에서 10시간 열수추출 하였다. 그리고 이를 여과한 후, 감압농축기를 이용하여 50℃에서 감압 농축하여 32Brix가 되도록 하였다. The nipponia palms were picked, cleaned and then cut into 10 cm lengths. Dried by hot air at 50 ° C to give a water content of 15%, pulverized to about 100 mesh, 10 times by weight of distilled water was added thereto, and the mixture was pretreated with an ultrasonic wave extender at 120 kHz for 30 minutes. And extracted with hot water for 10 hours. After filtration, the filtrate was concentrated under reduced pressure at 50 ° C using a vacuum concentrator to obtain 32Brix.
(시험예 1)(Test Example 1)
니파야자 꽃대 분말 및 추출물의 항산화력 평가.Evaluation of Antioxidant Potential of Powder and Extract of.
제조예 1, 2, 3과 같이 제조한 분말 및 추출물의 항산화력을 측정하였다.The antioxidant power of the powder and extract prepared in Preparation Examples 1, 2 and 3 was measured.
이때, 제조예 2, 3의 추출물은 동결건조하여 분말상의 추출물을 얻은 후, 사용하였다. At this time, the extracts of Preparation Examples 2 and 3 were lyophilized to obtain a powdery extract, which was then used.
(1) DPPH radical 소거능 측정(1) Measurement of DPPH radical scavenging ability
항산화 활성 측정은 DDPH(1,1-diphenyl-2-picryhydrazyl, Sigma-Aldrich Co.)를 이용하여 시료의 라디칼 소거효과를 보는 Biois법을 활용하였다. 각 추출물을 농도별 0.625~10mg/ml로 제조한 시료 용액 1ml에 0.2mM DPPH 1ml를 넣고, vortex mixer를 사용하여 혼합하고 암실에서 30분간 반응시킨 후 517nm에서 흡광도를 측정하였다. 그리고 아래의 식을 이용하여 free radical scavenging activity 곡선을 작성한 후, IC50을 산출하였으며, 양성대조군으로 ascorbic acid를 사용하였다. To determine the antioxidant activity, the Biois method was used to examine the radical scavenging effect of DDPH (1,1-diphenyl-2-picryhydrazyl, Sigma-Aldrich Co.). 1 ml of 0.2 mM DPPH was added to 1 ml of the sample solution prepared from 0.625 to 10 mg / ml of each extract, mixed using a vortex mixer, reacted for 30 minutes in a dark room, and absorbance was measured at 517 nm. Then, free radical scavenging activity curves were generated using the following equation, and IC 50 was calculated. As a positive control, ascorbic acid was used.
Radical scavenging activity(%)={(control Absorbance - Sample Absorbance)/control Absorbance}×100Radical scavenging activity (%) = {(control Absorbance - Sample Absorbance) / control Absorbance} × 100
(2) ABTS radical 소거능 측정(2) Measurement of ABTS radical scavenging ability
ABTS radical 소거능 측정은 Pellegrin 등의 방법으로 측정하였다. 7mM ABTS(2,2'-azinobis(3-ethylenbenzothiazoline-6-sulfonate), Sigma-Aldrich Co.) 5ml와 140mM K2 S2 O8(Sigma-Aldrich Co.) 88㎕를 잘 섞어 16시간 이상 암소에 방치시켰다. ABTS radical scavenging activity was measured by Pellegrin et al. 5 ml of 7 mM ABTS (2,2'-azinobis (3-ethylenbenzothiazoline-6-sulfonate), Sigma-Aldrich Co.) and 88 μl of 140 mM K2 S2 O8 (Sigma-Aldrich Co.) .
이를 absolute ethanol과 1:88 비율로 섞어 734nm에서 대조구의 흡광도 값이 0.7±0.002가 되도록 조절한 ABTS solution을 만들었다. 시료 용액 50㎕에 ABTS solution 1ml를 넣어 혼합하고, 2.5분간 암실에서 방치한 후, 734nm에서 흡광도를 측정하였다.The mixture was mixed with absolute ethanol at a ratio of 1:88, and the ABTS solution was prepared so that the absorbance of the control was adjusted to 0.7 ± 0.002 at 734 nm. 1 ml of ABTS solution was added to 50 μl of the sample solution, and the mixture was allowed to stand in a dark room for 2.5 minutes, and the absorbance was measured at 734 nm.
그 결과는 하기 표 3 및 표 4에 나타내었다.The results are shown in Tables 3 and 4 below.
(mg.ml)IC 50
(mg.ml)
IC50 값은 추출물을 첨가하지 않은 대조군의 값을 50% 감소시키는 추출물의 농도를 나타낸 것으로, IC50 값이 작을수록 항산화 활성이 높은 것을 뜻한다. 따라서 상기 표 3에서와 같이, DPPH radical scavenging activity 측정 결과에 따르면 니파야자 꽃대의 항산화능은 제조예 1, 2, 3 모두 블루베리에 비하여 약 40배 높고, 홍삼에 비해 약 75배 높음을 알 수 있었다.The IC 50 value represents the concentration of the extract which reduces the value of the control without the extract by 50%. The smaller the IC 50 value, the higher the antioxidant activity. Therefore, as shown in Table 3, according to the measurement results of DPPH radical scavenging activity, the antioxidative activity of the nihiloya palmadang was about 40 times higher than that of blueberries and about 75 times higher than that of red ginseng in Production Examples 1, 2 and 3 there was.
(mg.ml)IC 50
(mg.ml)
상기 표 4에서와 같이, ABTS radical scavenging activity 측정 결과에 따르면, 니파야자 꽃대의 항산화능은 제조예 1, 2, 3 모두 블루베리에 비하여 약 42배 높고, 홍삼에 비해 약 59배 높음을 알 수 있었다.As shown in Table 4, according to the results of ABTS radical scavenging activity measurement, the antioxidative ability of the nihiloya palmadang was found to be about 42 times higher than that of blueberry and about 59 times higher than that of red ginseng in Production Examples 1, 2 and 3 there was.
(시험예 2)(Test Example 2)
니파야자 꽃대 추출물의 항염증 효과.Anti - Inflammatory Effects of Extracts of.
제조예 2와 같이 제조한 니파야자 꽃대 추출물의 항염증 효과를 측정하였다.The antiinflammatory effect of the extracts of the Nihonpalaceae prepared in Preparation Example 2 was measured.
이때, 염증성 인자로는 Nitrite(혹은 일산화 산소), IL-1β(인터루킨-1베타, interleukin-1beta), IL-6(인터루킨-6, interleukin-6), TNF-α(종양괴사인자-알파, 혹은 tumor necrosis factor-alpha)를 사용하였다.IL-1β (interleukin-1beta), IL-6 (interleukin-6, interleukin-6) and TNF-α (tumor necrosis factor-alpha, Or tumor necrosis factor-alpha).
시험방법은, 대식세포(macrophage)에 LPS(lipopolysaccharide)를 이용하여 염증을 유발하고, 여기에 시료를 처리하였을 때의 일반적인 염증 지표들이 억제되었는지를 조사하였다. 양성 대조군으로서는 DEX(Dexamethasone)을 비교약물로 사용하였다. 상기 시료는 제조예 2의 추출물을 rotary vacuum evaporator(EYELAA-1000S, Tokyo Rikakikai Co., Tokyo, Japan)로 40℃에서 감압농축하여 건조시킨 후, 농도에 맞게 희석하여 사용하였다. The test method was to investigate whether inflammation was induced by macrophages using LPS (lipopolysaccharide) and the general inflammation index was suppressed when the sample was treated with LPS (lipopolysaccharide). As a positive control, DEX (Dexamethasone) was used as a comparative drug. The extract was prepared by concentrating the extract of Preparation Example 2 in a rotary vacuum evaporator (EYELAA-1000S, Tokyo Rikakikai Co., Tokyo, Japan) at 40 ° C under reduced pressure, and diluting the extract to a concentration.
그리고 그 결과를 도 1 내지 도 4에 나타내었다. The results are shown in FIGS. 1 to 4. FIG.
도 1에서 확인할 수 있는 바와 같이, LPS로 염증 유도시 Nitrite가 크게 증가하였으나, 니파야자 꽃대 추출물의 처리로 인하여 증가했던 Nitrite가 감소함을 확인할 수 있었다. As can be seen in FIG. 1, Nitrite was significantly increased upon induction of inflammation with LPS, but nitrite decreased due to treatment with the extract of Nipah palm.
그리고 도 2, 3, 4에서 확인할 수 있는 바와 같이, LPS로 인한 염증 유도시 cytokine이 크게 증가하였으나, 니파야자 꽃대 추출물의 처리로 그 염증이 완화되는 것을 확인하였다. As can be seen from FIGS. 2, 3 and 4, cytokine was significantly increased upon induction of inflammation induced by LPS, but it was confirmed that the inflammation was alleviated by treatment with the extract of Nipah palm.
따라서, 상기 니파야자의 꽃대의 추출물은 농도 의존적으로 염증성 인자들의 억제효과가 있으며, 항염증 성분으로 알려진 DEX와 유사한 수준의 억제 효과가 있을 것을 판단되었다. Therefore, it was judged that the extracts of Nypaya japonica have an inhibitory effect on inflammatory factors in a dose-dependent manner and a suppressive effect similar to DEX, which is known as an anti-inflammatory component.
(실시예 1)(Example 1)
제조예 2을 통해 제조된 추출물 100g, 제조예 1을 통해 제조된 분말 100g을 혼합하였다.100 g of the extract prepared in Preparation Example 2 and 100 g of the powder prepared in Preparation Example 1 were mixed.
(실시예 2)(Example 2)
실시예 1과 동일하게 실시하되, 제조예 3을 통해 제조한 추출물을 사용하였다.The extract prepared in Preparation Example 3 was used in the same manner as in Example 1.
(실시예 3)(Example 3)
실시예 1과 동일하게 실시하되, 니파야자의 발효액 100g, 프로폴리스 원액 20g을 혼합하였다.The same procedure as in Example 1 was carried out except that 100 g of the fermentation broth of Nipaya and 20 g of the propolis stock solution were mixed.
여기서, 니파야자의 발효액은, 제조예 1의 분말 100g, 제조예 2의 추출액 50g, 재거리 농축액 50g을 혼합하고, 이에 락토바실러스 애시도필러스(Lactobacillus acidophilus) 2g을 접종한 후, 25℃에서 7일간 발효시켜 제조하였으며, 상기 재거리 농축액은 용기에 재거리 1kg과 50℃의 정제수 500g을 투입하고, 중탕을 통해 용기 내부 온도가 60℃가 되도록 하여 60분간 재거리를 용해, 농축한 후, 농축된 액을 면포를 이용하여 걸러냄으로써, 제조하였다.Here, 100 g of the powder of Preparation Example 1, 50 g of the extract of Preparation Example 2, and 50 g of the distilled water concentrate were mixed, and 2 g of Lactobacillus acidophilus was inoculated thereinto. The distillation concentrate was prepared by dissolving the distillate for 60 minutes in a container with a distillation rate of 1 kg and 500 g of purified water of 500 캜 at a temperature of 60 캜 through a bath, The concentrated solution was filtered using cotton balls.
(시험예 3)(Test Example 3)
훈련된 30명의 관능요원에게 시료를 평가하게 하였다. 평가항목은 외관, 맛, 향, 전체적인 기호도였고, 평가는 9점 척도법을 사용하였으며, 9에 가까울수록 극도로 좋고, 1에 가까울수록 극도로 싫은 것으로 나타내었다. The trained 30 sensory agents were asked to evaluate the samples. The evaluation items were appearance, taste, incense, overall liking, and the evaluation was done using the 9 point scale method. The closer to 9, the better, and the closer to 1, the more unfavorable.
시료로는 시판되는 오렌지주스, 우유를 이용하였는바, 먼저, 오렌지주스 200ml에 상기 실시예 1 내지 3을 각각 10g씩 첨가, 혼합하여 사용하였다. 그리고 우유 200ml에도 상기 실시예 1 내지 3을 각각 10g씩 첨가, 혼합하여 사용하였다. 상기 관능평가의 결과는 하기 표 5에 나타냈다. As a sample, commercially available orange juice and milk were used. First, 10 g of each of the above Examples 1 to 3 were added to 200 ml of orange juice, mixed and used. 10 g of each of the above Examples 1 to 3 were added to 200 ml of milk and mixed. The results of the sensory evaluation are shown in Table 5 below.
오렌지주스
Orange juice
우유
milk
상기 표 5에서 확인할 수 있는 바와 같이, 본 발명에 의한 실시예 1 내지 4는 비교예 1과 비교할 때, 오렌지주스, 우유 모두 맛, 향, 기호도에 있어서 더 우수한 평가를 받았음을 확인하였다. 다만, 외관에 있어서는 큰 차이는 없었다.As can be seen from the above Table 5, Examples 1 to 4 according to the present invention were found to have a better evaluation on taste, flavor, and taste of orange juice and milk as compared with Comparative Example 1. However, there was no significant difference in appearance.
이상, 본 발명을 바람직한 실시예를 사용하여 상세히 설명하였으나, 본 발명의 범위는 특정 실시예에 한정되는 것은 아니며, 첨부된 특허청구범위에 의하여 해석되어야 할 것이다. 또한, 이 기술분야에서 통상의 지식을 습득한 자라면, 본 발명의 범위에서 벗어나지 않으면서도 많은 수정과 변형이 가능함을 이해하여야 할 것이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the scope of the present invention is not limited to the disclosed exemplary embodiments. It will also be appreciated that many modifications and variations will be apparent to those skilled in the art without departing from the scope of the invention.
Claims (6)
상기 니파야자 꽃대의 발효액은,
상기 니파야자의 꽃대 추출물, 니파야자의 꽃대 분말 및 재거리 농축액을 1:0.5~1:0.5~1 중량비로 혼합한 뒤, 이에 유산균을 접종하고, 20~30℃에서 약 5~10일간 발효하여서 되는 것임을 특징으로 하는 니파야자 꽃대를 이용한 음료첨가물용 조성물.
50 to 150 parts by weight of a powder of a nifa palm phalanx, 50 to 150 parts by weight of a fermentation broth of a nifa palm phlox, and 10 to 50 parts by weight of a propolis, based on 100 parts by weight of an extract of a nifa palm phallus,
The fermentation broth of the above-mentioned < RTI ID = 0.0 >
The mixture of the floret extract of Nipaya, the flower of Phalaenopsis, and the distillation concentrate at a ratio of 1: 0.5 ~ 1: 0.5 ~ 1 is inoculated with the lactic acid bacteria and fermented at 20 ~ 30 ° C for about 5 ~ 10 days The composition for beverage additives according to claim 1,
상기 니파야자 꽃대의 분말은,
니파야자 꽃대를 절단하는 단계와,
상기 절단된 니파야자 꽃대를 80~100℃의 물에 데치는 단계와,
상기 데친 니파야자 꽃대를 탈수하는 단계와,
상기 탈수된 니파야자 꽃대를 건조하는 단계와,
상기 건조된 꽃대를 200~300mesh로 분쇄하는 단계를 포함하여 제조되는 것을 특징으로 하는 니파야자 꽃대를 이용한 음료첨가물용 조성물.The method according to claim 1,
The powder of the above-mentioned < RTI ID = 0.0 >
A step of cutting a nipponia palm flower,
A step of dropping the cut nihon palm stamens in water at 80 to 100 캜,
A step of dewatering the wetted nephew palms,
Drying the dehydrated < RTI ID = 0.0 >
And then pulverizing the dried flower bud to 200 to 300 mesh. The composition for beverage additives according to claim 1,
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