KR101867480B1 - Manufacturing method of the extract with Glehnia littoralis for food - Google Patents

Abstract

The present invention relates to a method for preparing a ginseng extract for food addition, comprising the steps of: freezing the roots of a ginseng root to obtain juice and roots; Adding salt to the juice to obtain a juice having a bitter taste removed; Adding a stem, a leaf and a collagen peptide to a water-soluble alcohol, extracting the extract in an acidic environment to obtain an extract; The present invention also provides a method for preparing a ginseng extract for food addition, which comprises the step of obtaining a ginseng extract, mixing the ginseng extract with a bitterness-free extract, concentrating the ginseng extract, and lyophilizing the extract to obtain a powdery extract.
The present invention relates to the use of the extracts of the present invention for extracting useful components from undesired roots and removing bitter and bitter tastes.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a ginseng extract,

The present invention relates to a method for extracting a useful component of a pearl bean such that it can be easily added during the production of various foods such as coffee, noodles, rice cakes, and Korean beef.

Glehnia littoralis F. Schmidt ex Miq. Is a perennial herb that belongs to the genus Silla. It generally grows on sandy beaches or coastal cliffs in sunshine, and is harvested in summer and autumn. (Foliage) is mainly used for food, roots and rootstocks are used in medicinal herbs, and they have been used for antipyretics, analgesics and sweating agents.

It contains triterpenoids, stigmasterol, beta-sitosterol, alkaloids, and starch, which treat the mucous membranes of the organs Increased secretion of the effects of geodam and fever is effective.

In academic research, it has been reported that furocoumarin series such as psoralen, xanthotoxin, bergaten, imperatorin, coumarin glucoside, Polyacetylenic compounds have been isolated and these substances have shown various effects such as antitumor, no pain, anti-HIV (human immunodeficiency virus), antioxidant, anti-cancer, anti-rheumatic, antibacterial and antifungal.

In the private sector, it has been said that the roots are effective in strengthening the lungs, especially in cough, sputum, bronchitis, pulmonary tuberculosis, back pain and neuralgia.

In addition, it is known to be effective for edema, osteoporosis, rheumatoid arthritis, diabetic complications, inflammatory diseases, atopic dermatitis and various skin diseases and obesity.

It is preferable to use the root part because the beneficial ingredient for the human body is abundant in the outpost, especially the root contains the more active ingredient, but the root is more bitter than the foliage, The extract of the useful component of the root takes a long time and the extraction amount of the useful ingredient is low and the useful ingredient of the root is low in the rate of absorption into the human body when consumed.

As described above, the ginseng blossom which contains a large amount of natural human body components has been mainly used as herb medicine, and its stem or leaf has been used as a form to simply ingest without special processing, but the bitter taste of the ginseng , It is not preferred as a food material.

Korea Patent Publication No. 2014-0089315

It is an object of the present invention to provide a method for producing an extract of Rhododendrons chinensis, which is free from pungent taste and bitter taste, while containing a large amount of an essential component of Rhododendrons that are not denatured so as to be easily added to food.

In order to solve the above-described problems, the present invention provides a method for producing a root canal, comprising the steps of: Adding salt to the juice and filtering the precipitate to obtain a bitter taste juice; Extracting the roots, leaves, and collagen peptides of the root, the leaves, and the collagen peptide in a water-soluble alcohol as an extraction solvent and extracting the extract in an acidic atmosphere; And a step of mixing the extract with the bitterness-removed juice to obtain a ginseng extract, and concentrating the ginseng extract and lyophilizing the extract to obtain a powdery extract. do.

According to the present invention, the extract from the mixture of the juice of the roots of the rhizomes of the rhizomes of the genus Rhizomes and the roots of the rhizomes of the rhizomes of the genus Rhizomes and the extract obtained by low-temperature extraction of the roots, stems and leaves of the rhizomes with an extractive solvent containing collagen peptide in an acidic atmosphere, The amount of the extract of the useful ingredient is increased, and the bitter taste and the pungent taste are removed, which is useful for food addition.

Fig. 1 shows the polyphenol concentration of the extract solution obtained by changing the extracting solvent of the extract.
Fig. 2 shows the antioxidative activity of the extract solution obtained by changing the extracting solvent of the extract.

The present invention relates to a method for producing a collagen peptide and a water-soluble alcohol in an acidic atmosphere using the roots, leaves and leaves obtained, To obtain an extract, to obtain an extract, to obtain an extract of a ginseng extract, to obtain a ginseng extract, and to concentrate the ginseng extract and to lyophilize the extract to obtain a powdery extract.

Freeze and roast the roots of the windbreaks to obtain juice and roots.

The roots of the windshield were peeled and cleaned, and then frozen at -0.2 ~ -2.0 ℃ to freeze a part of the water. The roots of the frozen windshield were crushed and centrifuged at room temperature and juiced by pressure filtration methods such as compression Juice and root can be obtained.

Generally, in order to prevent denaturation and oxidation in the processing of plants, ascorbic acid is added. By freezing as described above, the possibility of oxidation becomes very small, and it is not necessary to add ascorbic acid.

In addition, since the roots of the rhizome are hard and have a lot of fiber, there is a problem that the extraction time is prolonged when the solvent is extracted, the extraction efficiency is lowered because the extraction is not performed at high temperature or the useful components are not obtained. And it is possible to extract more useful components at a lower temperature in a shorter time by breaking the hard and fibrous tissues by juice at room temperature.

On the other hand, the juice may be further treated with salt, and the filtered juice may be used as juice.

A large amount of alkaloids are present in the roots of P. vivax in association with organic acids, which are water-soluble and are extracted as a juice in the process of freezing and juicing as described above, resulting in a bitter taste.

In the present invention, it is possible to remove the bitter taste by further adding salt to the juice solution so that the salt reacts with the alkaloid to generate a weakly soluble complex salt or compound and precipitate.

The roots, stems and leaves can be extracted with an extraction solvent together with the collagen peptide in an acidic atmosphere to elute useful components.

It is preferable that the stem and the leaf are dried and used in order to elute more useful components in solvent extraction.

It may be added when extracting one of lactic acid, citric acid, malic acid, fumaric acid, gluconic acid and alpha-keto glutaric acid in order to form an acidic atmosphere. Citric acid is more preferable, and the pH Is preferably 4 to 5.

By elution in the acidic atmosphere as described above, the extraction amount of polyphenol, which is one of the useful components of the vineyard windshield, is increased even at a low temperature.

In this case, a water-soluble alcohol such as methanol, ethanol, propanol, butanol and an aqueous solution thereof can be used as an extraction solvent. More preferably, an aqueous solution of 50 to 70 v / v% ethanol is used, and citric acid is dissolved in the extraction solvent Acid can be expressed.

The extraction is carried out at a temperature of 40 to 60 ° C for 2 to 12 hours to obtain an extract solution by allowing the components of the root, stem and leaves to be eluted into the extraction solvent.

The collagen peptide of the present invention is a collagen peptide obtained by lowering a collagen-containing material by a method such as hydrolysis. The collagen peptide has a molecular weight of less than 40,000 and is free from browning. It increases the extracting amount of useful components, particularly from roots, Can be suppressed.

The collagen peptide of the present invention is preferably obtained by hydrolysis of protein-enriched rice gruel, because it can suppress sweetness and bitter taste and impart sweetness to the rice gruel extract.

The collagen peptide used in the present invention can be produced by the following method.

The poliovirus is put into water and heat-treated at 90 to 100 ° C to partially destroy the protein structure of the pollen to easily produce a low molecular weight collagen peptide.

After the heat treatment, the protein hydrolyzate may be treated with papain as a proteinase and 0.1 to 0.5 parts by weight of flavoba as a protease, based on 100 parts by weight of the poliovirus, at 50 to 70 ° C for 2 to 3 hours.

After protein hydrolysis, hydrogen peroxide can be added at 6 ~ 12 v / v% of hydrogen peroxide for 1 ~ 2 hours at 90 ~ 100 ℃.

As a result, coloring is inhibited by the hydrogen peroxide treatment, and a collagen peptide having a low molecular weight having a molecular weight of tens of thousands can be obtained.

The collagen peptide thus obtained may be dried and pulverized by a method such as freeze-drying, spray drying or the like to obtain a collagen peptide powder.

The amount of the collagen peptide added is 5 to 20 parts by weight per 100 parts by weight of the root, stem and leaf, so that it is more economical while eliminating the bitter and bitter taste.

The juice solution and the extract solution are mixed and concentrated and dried by a conventional method to obtain a ginseng extract powder.

The ginseng extract powder produced by the above method does not exhibit a pungent taste and a bitter taste and does not affect the taste even when added to food. Since the content of unmodified useful ingredient is increased due to low temperature extraction, a small amount The addition can be carried out only by the addition.

Hereinafter, the present invention will be described in detail with reference to Examples. It is to be understood, however, that these examples are for illustrative purposes only and are not to be construed as limiting the scope of the invention as defined by the appended claims. And will be apparent to those skilled in the art to which the present invention pertains.

[Manufacturing Example]

The pollen was pulverized to obtain polished rice powder having a size of 200 meshes, and 100 kg of the polished rice powder was added to 500 L of purified water in an extractor, followed by heat treatment at 90 ° C for 1 hour.

After the heat treatment, 0.2 kg of papain and 0.2 kg of flavosome as a protein hydrolyzing enzyme were added and protein hydrolysis was carried out at 60 ° C for 2 hours.

After the protein hydrolysis treatment, 6 v / v% hydrogen peroxide was added and hydrogen peroxide was treated at 90 ° C for 1 hour to obtain an extract.

The extract was filtered on a disk centrifuge at 8000 rpm and then filtered through a continuous centrifuge at 15,000 rpm to obtain a filtered extract.

The filtered extract was added to a spray dryer operated at a blowing temperature of 180 ° C and an air temperature of 100 ° C and dried to obtain a collagen peptide powder.

[Example 1]

After removing the root of the rootstock, it was frozen so that the surface temperature of the root was -1.0 ° C., and 500 g of the frozen rootstock was crushed, pressed in a juicer, and filtered under pressure to obtain a juice and roots .

Salt was added to the juice so that the content of the juice in the juice solution was 3% by weight, and the mixture was allowed to stand for one day and filtered to obtain a juice solution from which the bitter taste was removed.

500 g of the roots and leaves of the root and leaves, 50 g of the collagen peptide powder of the above preparation example were added to 5 L of 50 v / v% ethanol aqueous solution, and citric acid was added thereto to adjust the pH of the aqueous ethanol solution to 5, Prepared.

The extraction solution was extracted from the extractor at 40 DEG C for 2 hours and filtered to obtain an extract.

The bitterness-free juice solution and the extract solution were mixed and concentrated to obtain an extract. The extract was frozen at -15 ° C, decompressed, and then lyophilized and dried at 50 ° C, followed by pulverization to obtain a Rhododendron bark extract powder.

As shown in Fig. 1, when the extraction solvent was changed, it was confirmed that the amount of total polyphenol was greatly increased by the extract of Example 1, and that the extraction using the ethanol, collagen peptide and citric acid as the extraction solvent Thereby improving the efficiency.

The antioxidant activity of polyphenol 10 μg / mL extract according to Example 1 was measured by the DPPH method, and the results are shown in FIG. 2, the extract prepared according to the method of Example 1 has the highest antioxidative activity (%), indicating that the useful ingredient of the extract according to the present invention has an excellent effect.

The taste (the degree of occurrence of bitter taste and bitter taste) and the overall preference degree of the extract of Example 1 were evaluated by a five-point scale and the results are shown in Table 1 below.

Separation / extraction solvent water Water + citric acid Ethanol + citric acid Ethanol + citric acid +
Collagen peptide
(Example 1) flavor 3.0 3.2 3.6 4.4 Overall likelihood 3.0 3.3 3.5 4.3

From the above Table 1, it is considered that the taste and preference of the food of Example 1 are superior to those of foods such as coffee, rice cakes and the like when the extract is excellent in taste and preference.

Claims (5)

Freezing and roasting the roots of the rhizomes; obtaining juice and roots;
Adding salt to the juice and filtering the precipitate to obtain a bitter taste juice;
Adding the roots, leaves, and collagen peptides to the water-soluble alcohol as the extraction solvent, adding citric acid to adjust the pH of the extraction solution to 4 to 5 and extracting the extract; And
A method for preparing food extracts comprising the steps of: mixing the extract with the bitter taste-removed juice to obtain a ginseng extract, concentrating the ginseng extract, and lyophilizing the extract to obtain a powdery extract; The method according to claim 1,
Wherein the step of obtaining the juice and roots comprises the steps of freezing the roots of the rhizome to -0.2 to -2.0 ° C, crushing the roots of the frozen rhizome, compressing the roots at room temperature, A method for producing an extract of Rhododendron sp. The method according to claim 1,
Wherein the collagen peptide is obtained by protein hydrolysis and extraction of pollen. The method according to claim 1,
The collagen peptide may be,
Heating the pollen to 90-100 캜 in water;
A step of performing protein hydrolysis treatment at 50 to 70 ° C for 2 to 3 hours using 0.1 to 0.5 part by weight of papain and protease as a protein hydrolyzing enzyme relative to 100 parts by weight of the poliovirus; And
Adding hydrogen peroxide at a concentration of 6 to 12 v / v% and hydrogen peroxide at 90 to 100 ° C for 1 to 2 hours after the step of performing the protein hydrolysis treatment. A method for producing a windproof extract. delete

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