KR101845016B1

KR101845016B1 - A Method for Extracting Essential Components from a Green Kernel and an Extract by the Same

Info

Publication number: KR101845016B1
Application number: KR1020160003562A
Authority: KR
Inventors: 명노윤
Original assignee: 주식회사 자로
Priority date: 2016-01-12
Filing date: 2016-01-12
Publication date: 2018-04-03
Also published as: KR20170084476A

Abstract

More particularly, the present invention relates to a method for extracting a functional ingredient which can be ingested from a seaweed, and a method of extracting a functional ingredient from a seaweed, and a method of extracting the same. A method for extracting a functional ingredient of a thirsty state is a step of roasting to regulate the taste and aroma of a frosted state in which a foreign substance is removed by washing; Wherein the roasted edge is crushed to produce a crushed mixture; Introducing the pulverized mixture into a leach bag and leaching in a low temperature solvent; Separating the functional ingredient from the leach bag by a pressing or extrusion process; Filtering the separated functional components; And lyophilizing the filtrate.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of extracting a functional ingredient from a safflower,

More particularly, the present invention relates to a method for extracting a functional ingredient which can be ingested from a seaweed, and a method of extracting a functional ingredient from a seaweed, and a method of extracting the same.

The seahorse, which is black in color but blue in color, is called black bean or black bean, and it is a common name for bean with black light. Black beans are known to have similar nutrient contents to common soybeans, including those of black tea, safflower or seomyeot. However, black beans are rich in anti-aging ingredients, are excellent in prevention of adult diseases and diet effects, and are used as health foods. Due to this effect on black beans, a variety of techniques for extracting active ingredients from black beans are known in the art.

Japanese Patent Application Laid-Open No. 10-2008-0114069 discloses a method of extracting proteins by extracting proteins by degreasing fat from skimmed black beans and adjusting the pH thereof, and then centrifuging the precipitated proteins to obtain anthocyanin and precipitated soybean protein A step of obtaining a powder; The soybean protein powder separated from the black soybean was ground and dehydrated and ground, and the emulsion prepared by mixing olive oil, anthocyanin extract and lecithin was added thereto, and then the powder was added to the soybean protein powder, A method of manufacturing soybean sausage comprising two steps of mixing 1 ingredient composed of grapefruit seed extract and kneading 2 ingredients composed of egg white, corn starch and separated soy protein into a charger, and heat treating the bean sausage by cooling and storing .

Patent Registration No. 10-1450722 discloses a method for producing black beans by mixing steamed black beans with water vapor in an airtight container to allow water vapor to flow into the black beans, Drying the black soybeans to remove part of the water, and removing the residual moisture contained in the black beans by applying heat to the hot bean-dried black beans at a temperature of 220 to 240 ° C. to 40 to 60 wt% ; In the closed container, the raw ginseng is firstly steamed and steamed, then the ginseng is steamed and steamed, and then the dried ginseng is steamed. To 5% by weight; 1 to 5% by weight of black sugar; 5 to 10% by weight of kelp; And 30 to 40% by weight of fruit is diluted with water and extracted at 75 to 95 占 폚.

Japanese Patent Laid-Open No. 10-2015-0102339 discloses a method for removing foreign matter from black beans. Crushing black beans from which foreign matter has been removed; Adding water to the crushed black beans; Heating a mixture of water and black beans; And a step of cooling the heated mixture, and a process for producing the same.

Japanese Patent Application Laid-Open No. 10-2007-0028776 discloses a method in which an ultrasonic wave having a vibration frequency of 20 to 40 kHz is applied, soy is extracted at room temperature for 5 to 10 minutes using water as an extraction solvent, and the extracted filtrate is centrifuged And removing the impurities from the beans, thereby extracting the non-glycoside isoflavone from the soybean.

Black bean or sauteed can be properly roasted and roasted. Therefore, it is advantageous that the active ingredient to be extracted is directly ingested or extracted in an ingestible state. However, the above-mentioned prior art does not disclose a method in which an active ingredient can be extracted from a seared state in such a manner or an extract of such a state.

The present invention has been made to solve the problems of the prior art and has the following purpose.

Prior Art 1: Patent Publication No. 10-2008-0114069 (Chonbuk National University, Industry & University Collaboration, Dec. 31, 2008) Soybean Sausage Using Protein and Anthocyanin Extract Extracted from Black Soybean and Preparation Method Thereof Prior Art 2: Patent Registration No. 10-1450722 (Nature Natural Co., Ltd., Announcement on October 16, 2014) Black bean extract and its manufacturing method Prior Art 3: Patent Publication No. 10-2015-0102339 (published by Andong National University Industry & University Collaboration, September 07, 2015) Pioneering 1 Black soybean whole soybean milk containing soybean and its preparation method Prior Art 4: Patent Publication No. 10-2007-0028776 (published by Inha University, March 13, 2007) Extraction method of isoflavone from soybean using ultrasonic wave and ultrasonic reactor for extraction thereof

It is an object of the present invention to provide a method for extracting a functional ingredient in a form that can be ingested from a seaweed, and to provide a seared extract thereof.

According to a preferred embodiment of the present invention, there is provided a method of extracting a functional ingredient from a frosted state, comprising the steps of: roasting the frosted food to remove flavor and aroma from the frosted state; Wherein the roasted edge is crushed to produce a crushed mixture; Introducing the pulverized mixture into a leach bag and leaching in a low temperature solvent; Separating the functional ingredient from the leach bag by a pressing or extrusion process; Filtering the separated functional components; And lyophilizing the filtrate.

According to another preferred embodiment of the present invention, the souffle extract extracted from the roasted frosted at a temperature of 150 to 210 DEG C contains 18 to 35 g of dietary fiber based on 100 g of the seared extract; 2.0 to 3.5 mg of folic acid; 7,000 to 8,000 mg of potassium; 200 to 300 mg of calcium; And 50 to 90 mg of niacin.

According to another preferred embodiment of the present invention, the extract is made into a powder form by lyophilization and is ingested by being dispersed or dissolved in water.

The method for extracting the functional ingredient of the present invention according to the present invention improves the taste and flavor of the seasoning while improving the effect of various functional ingredients, for example, through the roasting process. In addition, the extraction method according to the present invention prevents deformation of flavor and aroma so that the final product can be consumed without any additional additives. The edible extract according to the present invention is used as a functional food by preventing the amount of active ingredient from being lost during the extraction process.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 shows an embodiment of a method for extracting a functional ingredient of a seared state according to the present invention. Fig.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the embodiments shown in the accompanying drawings, but the present invention is not limited thereto. In the following description, components having the same reference numerals in different drawings have similar functions, so that they will not be described repeatedly unless necessary for an understanding of the invention, and the known components will be briefly described or omitted. However, It should not be understood as being excluded from the embodiment of Fig.

The extraction method according to the present invention is applied to the seabed, and the seabass includes soybeans generally designated as black beans, including black and white stems. Saidites may generally contain proteins, unsaturated fatty acids or carbohydrates, and may also contain niacin. In addition, the black beans may contain components such as saponin, isoflavones, anthocyanins or cysteine. As used herein, the functional ingredient includes a human body active ingredient, including, but not limited to, dietary fiber, folic acid, zinc, phosphorus, iron, potassium, calcium or niacin. For example, the functional ingredient may include ingredients that are beneficial to the human body, such as anti-cancer, antioxidant, diet efficacy, or osteoporosis prevention, such as isoflavones, anthocyanins, or cysteines. Extraction herein means that such functional ingredients are made available for ingestion without loss. By ingestible is meant that it is made into a form which can be ingested independently or in admixture or addition to other beverages. Thus, in the present specification, the extraction means that the black beans are made such that the functional ingredient is not lost and the taste and flavor are maintained so as to facilitate the ingestion. The ingestion can be performed by various methods.

Referring to FIG. 1, the method for extracting functional ingredients of the seawater includes steps (P11) of roasting to regulate the taste and aroma of a frosted state in which foreign substances are removed by washing; A step (P12) in which the roasted edible is made into a pulverized mixture; (P13) in which the pulverized mixture is introduced into a leachable bag and leached in a low temperature solvent; Separating the functional ingredient from the leach bag by a pressing or extrusion process (P14); A step P14 of filtering the separated functional component; And a step (P15) of lyophilizing the filtrate.

The seawater may be pre-treated before roasting, and the pretreatment may include a process such as removal of impurities by water washing or moisture control by drying. The washing may be carried out, for example, by spraying distilled water at 20 to 50 ° C for 30 to 60 minutes, or by passing distilled water at 20 to 50 ° C through the segregation. The seawater may then be hot air dried at a temperature of 50-120 < 0 > C for 30-60 minutes. The roasting process may be performed on the pretreated surrounds (P11). The roasting process of the frosting may be carried out in the same or similar equipment as, for example, a bean-roaster or a coffee roaster. The roasting process has the function of removing the odor or flavor generated from components such as saponin contained in the seaweed by removing residual moisture while burning the shell of the seawater at an appropriate level. At the same time, the extract tries to maintain the unique flavor and aroma of the seaweed. In addition, functional ingredients such as niacin or isoflavones are activated to improve the efficacy. Roasting can be carried out by passing through a plurality of temperature-controlled conveying paths and proceeding in such a manner that the temperature and the conveying speed are controlled from the input portion to the exhaust portion. For example, the roasting process may be performed such that the temperature is controlled from a low temperature to a high temperature while passing through a plurality of paths, and the feed rate is gradually increased. Specifically, the roasting may be carried out under conditions of a material inlet temperature of 150 to 210 DEG C and a material discharge temperature of 180 to 250 DEG C, and the intermediate path may be adjusted to a temperature between the inlet temperature and the discharge temperature. The roasting time between the material input and the material output can be made to be gradually and rapidly transferred according to the increasing rate of the temperature while allowing the time to be 10 to 30 minutes. However, the roasting conditions can be appropriately adjusted according to the condition of the material, the moisture condition or the amount. If the roasting temperature or time is less than the indicated amount, the taste and smell are not sufficiently displayed. If the roasting temperature or time is larger than the indicated amount, the loss of the functional ingredient may be increased or the skin may be split. On the other hand, air must be able to be injected and discharged during the roasting process. For example, roasting can be accomplished by slowly introducing air at a level that does not change the roasting temperature. Such air injection may have the function of removing the unpleasant odor that may be generated from the material. The roasting process is, for example, 1.2 kg pre-treatment material input; 120 to 160 캜 material inlet temperature; A material discharge temperature of 180 to 230 캜; 80/150 to 100/150 (50 to 65% fire power) firepower; (4.2 to 5.0) / 10 damper or exhaust value; And roasting process conditions of 10 to 30 minutes. By the roasting process, the moisture content of black beans can be less than 2 wt%. Since the taste and flavor can be maintained or controlled by adjusting the damper in the roasting process, it is advantageous that the opening and closing of the damper is appropriately controlled. The taste or aroma of black beans can be maintained by the inflow and outflow of air according to the temperature. The control of the moisture content or taste and flavor can be appropriately selected depending on the kind or condition of the black beans.

When the roasting process is completed, a grinding and mixing process may be performed (P12).

The grinding of the frosted roasted state can be carried out in a bean or coffee grinder, and the grinding can proceed to have a size of, for example, 10 to 25 mesh. Thereafter, the surrender pulverized material is put into at least one nonwoven bag capable of flowing water into and out of the bag, and the weight of the surrender pulverized material contained in each bag can be measured. Then, the low temperature leaching process may be performed on each nonwoven bag (P13).

The low-temperature leaching process can be carried out in a leaching vessel having a stirring function, and water or ethanol in which the temperature is maintained at 3 to 18 占 폚 can be an extraction solvent. The solvent may be 2 to 6 times the weight of the frost grind, and may be leached for 4 to 8 hours. Stirring may be carried out in the leaching process, and agitation may be carried out, for example, 2 to 5 times at 40 to 70 minute intervals. The low-temperature leaching process can be performed in an airtight condition, and the leaching process can be carried out for 30 to 150 minutes in a sealed stirrer, for example, at a temperature of 3 to 15 占 폚. Stirring under hermetic conditions can be done at intervals of 30 to 40 minutes.

The functional ingredient or the active ingredient may be in a separable state by the leaching step (P13), and the functional ingredient includes components such as dietary fiber, folic acid, zinc, phosphorus, iron, potassium, calcium or niacin. However, the isoflavone component is difficult to be extracted by the leaching process and the isoflavone component can be extracted through a separate process. The leaching process can be carried out until the concentration of the leaching solution is measured by using a head dedicated densitometer to a concentration of 4.3 to 6.5%. Specifically, according to the above conditions, when the low temperature and stirring process is performed, the leaching solution reaches 4.3 to 6.5%. When the leaching process is completed in this way (P13), the active ingredient can be separated by the extraction process (P14).

The extraction process can be carried out in a centrifuge, a food dehydrator, or in a food juicer of the compression or compression type. The extraction can be carried out at 100 to 5,000 rpm for 10 to 60 minutes when the extraction is performed in the centrifuge, and the extraction can be performed at the pressure of 24 to 60 psi when the extraction is performed in the extractor, but not limited thereto. Since the extraction process is a process of separating the functional component from the nonwoven fabric bag, the amount of the functional component can be determined by the extracted amount. For example, the component extracted from the nonwoven bag may be 5 to 30 wt% of the amount introduced. And the extracted components may be mixed again with the solvent (leach solution). The extracted mixture of solvent (leach solution) and extract can then be filtered (P15).

The extract mixture in which the solvent (leach solution) and the extract are mixed can be filtered, for example, by a nonwoven filter or a pulp filter to remove impurities that are not soluble in water. The filtration may be repeated 2 to 5 times, and the filtered component may be 65 to 80 wt% of the amount of the initially introduced solvent, and the concentration of the filtrate solution may be 4.8 to 8.0%.

Upon completion of the filtration process, the filtrate solution may be made into a powder form through a drying process (P16).

Drying may be accomplished by spraying the filtrate solution in a drying chamber using a spray or by vacuum freezing in a drying chamber. For example, the filtrate solution is sprayed in a drying chamber maintained at a temperature of 80 to 120 DEG C to form a powdery form and then transferred to a vacuum drying chamber or a vacuum drying chamber maintained at a temperature of -10 to -60 DEG C, . Or the filtrate solution may be dried in a reduced-pressure drying chamber or a vacuum drying chamber maintained at a temperature of -10 to -60 DEG C to form a powder. When it is confirmed that the moisture content is, for example, 5 wt% or less, it may be put into a sealed wrapper and the seaweed extract powder may be sealed.

The thus-prepared safflower extract powder contains 18 to 35 g of dietary fiber based on 100 g of the safflower extract; 2.0 to 3.5 mg of folic acid; 1.0 to 3.0 mg of zinc; 1,300 to 1,800 mg of phosphorus; 1.5 to 5.0 mg of iron powder; 7,000 to 8,000 mg of potassium; 200 to 300 mg of calcium; And 50 to 90 mg of niacin.

The edible extract made in powder form can be made to be ingested by dispersing or dissolving in water. However, it is for ease of ingestion to disperse or dissolve in water. Therefore, the powdered seaweed extract can be made into various forms and ingested, and the present invention is not limited by the embodiments shown.

An embodiment of the manufacturing method according to the present invention will be described below.

Example

Example 1

Step 1: 1.2 kg of the seaweed was put into a roaster controlled at a material inlet temperature of 180 ° C and a material discharge temperature of 200 ° C and roasted for 15 minutes. The thermal power of the roaster was 90/150 (60% of the thermal power) Exhaust) value was set to 4.7 / 10.

Step 2: The roasted seawater was pulverized and charged into five nonwoven bags, immersed in a water solvent at 8 캜 for 4.5 hours, which was 4.5 times the weight of the sheet, and stirred for 5 minutes at intervals of 1 hour.

Step 3: Confirmation that the concentration of the solvent becomes 5.0%, the nonwoven fabric bag is taken out and extruded, and the extruded solution is mixed with the initial solvent (leaching solution) to make an extract.

Step 4: The extract was filtered three times with pulp filter paper to remove impurities and lyophilized at -30 ° C to form a powder.

Example 2

A black bean extract was prepared in the same manner as in Example 1 except that the material input temperature was 200 ° C and the material discharge temperature was 230 ° C in step 1.

Example 3

A seared extract was prepared in the same manner as in Example 1, except that in step 2, water having a weight six times that of the segregation weight was added.

Example 4

The seaweed extract was prepared in the same manner as in Example 1, except that in Step 2, the mixture was stirred for 25 minutes while being leached on a closed stirrer for 70 minutes.

Example 5

A seared extract was prepared in the same manner as in Example 1, except that the lyophilization condition in Step 4 was -50 占 폚.

Comparative Example

Comparative Example 1

Except that the roasting process of step 1 was replaced with hot air drying such that the moisture content of the segregation was 2 wt% or less, and the process of roasting the segregation at a temperature of 180 to 200 ° C was carried out. .

Comparative Example 2

The sairai extract was prepared in the same manner as in Example 1, except that in the roasting step of Step 1, the material introduction temperature and the material discharge temperature were set to 160 캜 and 180 캜, respectively, without air conditioning being separately performed.

Comparative Example 3

The seared extract was prepared in the same manner as in Example 1, except that the leaching temperature was 25 캜 in the step 2.

Comparative Example 4

A seaweed extract was prepared in the same manner as in Example 1, except that hot air drying was carried out by spraying in step 4.

The extracts prepared through Examples and Comparative Examples were inspected for constituents.

The safflower extracts of Examples 1 to 5 contained 18 to 35 g of dietary fiber, based on 100 g of the safflower extract; 2.0 to 3.5 mg of folic acid; 1.0 to 3.0 mg of zinc; 1,300 to 1,800 mg of phosphorus; 1.5 to 5.0 mg of iron powder; 7,000 to 8,000 mg of potassium; 200 to 300 mg of calcium; And 50 to 90 mg of niacin.

On the other hand, in the case of Comparative Examples 2 and 4, the extraction amount was decreased by 5 to 10 wt% as a whole, but in Comparative Examples 1 and 3, the extraction amount of folic acid, potassium and niacin was remarkably decreased. In Comparative Example 3, . In the case of Comparative Examples 2 and 4, it was confirmed that the fragrance and flavor were reduced and the odor of the bean remained intact compared to the examples.

Efficacy test

The efficacy of the edible extract prepared through Examples and Comparative Examples was tested. The efficacy test was carried out by mixing sensory test with the hot water which is able to drink by using the seaweed extract powder stored in an airtight container. The sensory test was carried out on 50 individuals for (i) taste and aroma, (ii) feeling of ingestion, and (ii) relief of hunger. And 0 to 10 points were set as the lowest and highest points, and the average value for each sensory test was obtained.

The results of the efficacy test are as follows.

Taste and incense A feeling of ingestion Relieve hunger 5 wt% 10wt% 15wt% 5 wt% 10wt% 15wt% 5 wt% 10wt% 15wt%
room
city
Yes
One 9.3 9.1 9.2 9.6 8.9 9.1 7.8 8.5 9.1 2 9.4 9.2 9.4 9.2 8.7 8.5 7.6 8.5 9.0 3 9.3 9.3 9.1 9.3 8.6 8.6 7.1 8.8 9.3 4 9.5 9.4 9.2 9.4 9.0 8.7 7.7 8.6 9.4 5 9.2 9.1 9.3 9.6 9.3 8.3 7.8 8.7 9.4
ratio
School
Yes One 6.0 5.4 5.0 5.4 4.6 4.0 5.0 5.3 6.0 2 7.1 7.2 7.1 7.2 6.3 5.4 5.1 5.4 5.6 3 7.5 7.4 7.3 6.8 6.1 5.9 5.9 5.0 5.8 4 6.8 6.5 6.4 6.3 6.2 5.0 5.2 5.6 5.9

The taste and flavor were evaluated before and after ingestion, and the feeling of ingestion was compared against a value of 100 for ordinary commercial drinks or soy milk, and habit relief was obtained 30 minutes to 1 hour after ingestion in the morning or evening It was evaluated for hunger.

- The 0 point is the lowest point, the 10 point is the highest point, and the lowest and the lowest 5 values are excluded from the average value calculation for the measured value.

As can be seen from the proposed potency test, the roasting process and the low temperature leaching process have a great influence on taste and flavor. And once the proper amount for ingestion is at least 10 wt% of the total weight.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention . The invention is not limited by these variations and modifications, but is limited only by the claims appended hereto.

P11: roasting step P12: crushing step
P13: Leaching step P14: Separation step
P15: filtration step P16: lyophilization step

Claims

Spraying distilled water at 20 to 50 ° C for 30 to 60 minutes, hot air drying at a temperature of 50 to 120 ° C for 30 to 60 minutes, and roasting the segregation at a temperature of 150 to 210 ° C .;
Wherein the roasted edge is crushed to a size of 10 to 25 mesh to produce a crushed mixture;
Leaching the crushed mixture in a water solvent in which the temperature of the crushed mixture is kept at 8 캜 for 4 to 8 hours so that the concentration of the leach solution becomes 4.3 to 6.5%;
Extracting a functional ingredient from the leavening bag by a compression or extrusion process, and mixing the extracted ingredient with the leaching solution to produce an extract mixture;
Filtering the extracted mixture to produce a filtrate solution having a concentration of 4.8 to 8.0%; And
Wherein the filtrate solution is made into a sairai extract powder through a lyophilization process,
The safflower extract powder
18 to 35 grams of dietary fiber based on 100 grams of seaweed extract; 2.0 to 3.5 mg of folic acid; 7,000 to 8,000 mg of potassium; 200 to 300 mg of calcium; And 50 to 90 mg of niacin.

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