KR101874512B1

KR101874512B1 - Soft Capsules method with mixture of Vegetable Omega-3 in Perilla Oil and Vitamin C and Soft Capsules

Info

Publication number: KR101874512B1
Application number: KR1020170082487A
Authority: KR
Inventors: 임수복
Original assignee: 농업회사법인(주)강림오가닉; 임수복
Priority date: 2017-06-29
Filing date: 2017-06-29
Publication date: 2018-07-04

Abstract

The present invention relates to a method for producing a mixture of vegetable omega-3 containing vitamin C in perilla oil and a vegetable soft capsule-type mixture prepared by mixing vegetable omega-3 and vitamin C in perilla oil. More specifically, the present invention provides a health functional food containing a vegetable omega-3 and a vitamin seed of perilla oil in a soft capsule of vegetable, thereby providing essential essential fatty acids and vitamins, which are essential nutrients that a person can not synthesize in the body, A method for preparing a mixture of vegetable omega-3 containing vitamin C in a perennial plant oil omega-3 and a health functional food made from a mixture of vegetable omega-3 and perilla oil containing vitamin C in vegetable soft capsule form will be.

Description

[0001] The present invention relates to a method for preparing a mixture of vegetable omega-3 and omega-3 fatty acids in a vegetable soft capsule form, and a soft functional capsule prepared by mixing vegetable omega-3 and vitamin seeds in a vegetable soft capsule- mixture of Vegetable Omega-3 in Perilla Oil and Vitamin C and Soft Capsules}

Health functional foods are made into various forms according to the characteristics of functional raw materials and many products are on the market.

Essential Fatty Acids of Health Functional Food Ingredients Vegetable oils such as omega-3 and omega-3 are generally prepared in the form of soft capsules. Capsule substrates are mostly prepared using vegetable or animal soft capsules.

In addition, it is very difficult to produce a single product by mixing an oil-soluble raw material and a water-soluble raw material together in a health functional food raw material, and it is further difficult to make a water-soluble raw material into a soft capsule. Soft capsules do not form capsules when the water or a high-moisture raw material lowers the viscosity of the soft capsules.

The technique of the present invention is a technique of mixing vegetable omega-3 fat soluble vitamin C seed powder with perilla oil and preparing this mixture as a vegetable soft capsule type health functional food.

In general, soft capsules have been developed in 2008 with the revision of the Act on Health Functional Foods. As the formulations that can be developed in health functional foods are expanded, capsules are manufactured using materials recognized as foods or food additives as coating materials for capsule base materials The range has expanded.

In general, the raw materials for producing soft capsules are separated into animal (gelatin) and vegetable (corn starch, potato starch, carrageenan, tapioca, etc.), and water and alcohol, glycerin and sorbitol are used as solvents or plasticizers.

Gelatine, a raw material for animal soft capsules, is manufactured from pig skin, bones, and leather, and since 1990, concerns about mad cow disease have led to a thorough investigation by the US Food and Drug Administration for use as a health functional food and pharmaceutical ingredient. And the problem became more socially problematic and the perception as health functional food additive became very poor.

For this reason, various research and development as alternative raw materials for gelatin have been made.

In the meantime, various methods and techniques for producing soft capsules used as vegetable raw materials as alternative raw materials for animal soft capsules have been developed in various ways, but there are significant differences according to the dissolution method and raw material composition of the vegetable raw materials in terms of dissolution, viscosity and film formation .

The raw materials for the vegetable soft capsules are mainly corn starch (modified starch), potato starch, tapioca, carrageenan and the like. As the solvent or plasticizer, glycerin, water, main species and sorbitol are used. As the buffer, sodium phosphate dibasic Vegetable soft capsules are prepared using calcium phosphate, disintegration aid glucoamylase, maltogenic amylase, alpha-amylase, and the like.

The method for producing the vegetable soft capsules depends on the selection and mixing ratio of the vegetable raw materials and dissolving in a solvent, a plasticizer, a buffer, etc. so as to be excellent in viscosity, physical properties and adhesive strength.

Conventional general techniques are to produce vegetable soft capsules with differences in the ratio of vegetable raw materials, mixing ratio, and solvent or plasticizer.

At this time, the most important factor in the production of the soft capsules of vegetable is how to dissolve the vegetable raw material in a solvent to form a thin film and to seal the two films.

That is, when the formation of the film forming film (coating film) of the soft capsule is not normally formed or formed according to the degree of dissolution of the vegetable raw material, the soft capsule is not formed and the plant raw material is not disintegrated well and crystals are formed, And a lump is formed, so that a thin film (coating) itself is not produced, and not only the sealing is not performed, but also the viscosity and adhesive force are deteriorated so that the soft capsule can not be manufactured.

As described above, the vegetable soft capsules are formed by forming a thin film (film) so that the film has good viscosity and adhesion strength so that the film can be stitched well and the raw material for health functional food can be supplied when sewing.

If the content of water or water is high in the raw material for health functional food, the viscosity and adhesive force of the two films deteriorate and the capsule can not be formed.

Accordingly, the present invention provides a technique in which the soft capsule is normally formed without mixing the viscosity of the soft capsule with that of the soft capsule, by mixing the oil-soluble perilla oil and the vitamin seed, which is a water-soluble system, well.

On the other hand, in general, perilla is rich in omega-3 fatty acids such as linolenic acid or vitamins, which promotes brain activity in the human body, thereby contributing to prevention of dementia and excellent hematopoiesis, thus being effective in preventing anemia and hypotension It is effective in prevention of arteriosclerosis and anti-inflammatory effect by reducing blood cholesterol, and has an excellent circulating effect for prevention of skin beauty and aging.

Therefore, the perilla is usually processed in the form of perilla seed oil or perilla seed, and is added to various foods, thereby increasing the taste and flavor of the food, and is widely used as a food additive for health.

An example of producing perilla seed powder using such perilla seeds is disclosed in Patent Registration No. 10-1400871 (Registration Date: 2014. 05.22). According to the 'Perilla seed powder production method' disclosed in the registered patent, After removing the impurities in the perilla harvested in the state and proceeding with the roasting step, the cooling step and the drying step in a systematic manner, the perilla seeds and the perilla seedlings are sufficiently separated from each other, It is possible to increase the yield of the perilla powder and obtain the good perilla powder.

In addition, the nutrients needed for humans are carbohydrates, fats, proteins, vitamins and minerals. Among them, essential fatty acids and vitamins are essential nutrients that people must ingest because they can not synthesize in the body.

In addition, since essential fatty acids and vitamin products have been introduced as health functional foods, consumers have to incur the inconvenience of purchasing and taking each product, and a health functional food that can take this product as a product is needed.

Especially, the perilla produced through the perilla is one of the lipolytic acids of linoleic acid which is a component of vegetable omega-3. The lipid among the kinds of vitamins is vitamins A, D, E and so on. It is easy to mix.

However, vitamin C is water-soluble and very difficult to mix with the fat-soluble properties of perilla oil.

Accordingly, a vegetable soft capsule-type health functional food which can simultaneously take essential fatty acids and vitamin C through the production method of the present invention has been proposed.

Korean Patent Publication No. 10-1178842 Korean Patent Publication No. 10-1400871

The present invention relates to a method for producing a vegetable soft capsule-containing mixture of vegetable omega-3 in vegetable omega-3 of the present invention and a health functional food prepared by mixing vegetable omega-3 with vitamin seed in vegetable soft capsule- The object of the present invention is to provide a vegetable omega-3, which is oil-soluble in perilla oil having different characteristics of health functional food, by mixing vitamin seed powder, which is a water-soluble raw material, and carrageenan and modified starch, The present invention relates to a vegetable soft capsule containing vegetable omega-3 and vitamin C in the form of perilla oil, which is prepared by dissolving it with purified water and glycerin.

In order to solve the problems of the present invention, a method of producing a vegetable soft capsule-type mixture containing vegetable omega-3 perilla oil and a vitamin-

(S100) preparing 10 to 45 parts by weight of vitamin seed per 100 parts by weight of perilla oil;

A raw material mixing step (S200) in which the prepared raw material is charged into a mixer and rotated;

A transfer step (S300) of transferring the mixed internal raw material mixture to a transfer tank to transfer the mixed internal raw material mixture to a molding machine for producing a vegetable soft capsule;

A vegetable soft capsule prepared through a molding machine and the mixed inner raw material mixture containing perilla oil and vitamin seeds are introduced into the prepared vegetable soft capsule to complete capsule formation to produce a health functional food, And a functional food manufacturing step (S400).

According to the present invention, the vegetable omega-3 and the vitamin seed powder of different perilla oil of the health functional food are well fused to produce one health food product. In the production of the vegetable soft capsule, the product of the carrageenan and starch crystals and the lump , Condensation and the like are not carried out, and the effect that the vegetable raw material, carrageenan, and the modified starch are remarkably dissolved in the solvent is provided.

In addition, as described above, if the dissolution is well performed, the film is made thinner and the adhesive force is excellent, so that the sealing can be well performed and the synergistic effect of normalization of the molding of the capsule is provided.

Accordingly, a vegetable soft capsule-type health functional food comprising a vegetable omega-3 and a vitamin seed in the inner part of the vegetable soft capsule is provided.

FIG. 1A is a process diagram showing a method of preparing a mixture of vegetable omega-3 containing vitamin C in the oil of the present invention as a vegetable soft capsule type, and FIG. 1B is a process diagram showing a step of manufacturing a plant soft capsule type health functional food.
FIG. 2 is a photographic example in which the elasticity of the film is broken due to weakness of the method of manufacturing a mixture of vegetable omega-3 containing vitamin C in the perilla oil of the present invention as a vegetable soft capsule type.
3 is a photograph showing the state of the mixture according to Examples 2 to 4 in which the number of times of vacuum is different and the mixing process and sequence are different from Example 1 in which the vegetable soft capsule of the present invention is produced. And the difference in solubility in the dissolution tank when the blending ratios of carrageenan, modified starch, glycerin and purified water are different.
FIG. 5 is a photograph showing a natural blend shape according to the mixing ratio of perilla oil and vitamin seed powder, showing that the two raw materials do not naturally mix after 24 hours.
FIG. 6 is an outline view of mixing according to the mixing ratio according to the rotation of the mixer.
Fig. 7 is a photograph showing the mixing state and the raw material separation layer (precipitation phase) according to the rotation speed according to the mixing ratio.
8 is a photograph showing the mixed state and the raw material separation layer (precipitation pattern) according to the difference in rotation time.

The present invention has been made to overcome the above-mentioned problems of the prior art. The present invention provides a method of producing a vegetable soft capsule-type mixture containing a vegetable omega-3 and a vitamin seed in the perilla oil of the present invention and a vegetable omega-3 A health functional food prepared by mixing a vitamin-containing mixture into a vegetable soft capsule type will be described in detail as follows.

FIG. 1A is a process diagram showing a method of preparing a mixture of vegetable omega-3 containing vitamin C in the oil of the present invention as a vegetable soft capsule type, and FIG. 1B is a process diagram showing a step of manufacturing a plant soft capsule type health functional food.

As shown in Fig. 1 (a), a method of producing a mixture of vegetable omega-3 and omega-3 fatty acids of the present invention in the form of vegetable soft capsules,

In the following, the above-described manufacturing steps will be described step-by-step.

1. Raw material preparing step (S100)

The raw material preparing step (S100) is a step of preparing 10 to 45 parts by weight of vitamin seed per 100 parts by weight of perilla oil.

As a method for mixing the perilla oil of the present invention with vitamin C, first, vitamin C ascorbic acid is dissolved in water and mixed with perilla oil in a liquid state. Since water-soluble and liposoluble have different specific gravities, Which can be considered as liposomal incorporation.

However, when the water-soluble vitamin seeds are dissolved in water and added to the inside of the vegetable soft capsule, if the water content is high, the viscosity of the soft capsule film is low and the capsule can not be formed.

Second, a method of mixing the vitamin seed powder particles into the perilla oil may be considered.

In the present invention, the above-mentioned second method is adopted. When the powder of ascorbic acid palmitate, which is a vitamin C raw material, is mixed with the oil-soluble of perilla oil and then rotated with a mixer, powder is adhered to the perilla oil, can do.

Importantly, the mixing ratio, rotation speed and rotation time of the vitamin C raw material are important.

The raw material preparation step (S100) is a process of preparing 10 to 45 parts by weight of vitamin seeds per 100 parts by weight of the perilla oil.

That is, in the raw material preparation step (S100), the compounding ratio of perilla oil and vitamin seeds is 1: 0.01-0.3.

If the perilla oil is less than 100 parts by weight and the vitamin seeds are more than 45 parts by weight, the mixing will occur. However, when the perilla oil and vitamin seeds are introduced into the soft capsule of the plant soft capsule, do.

Therefore, it is necessary to observe the above-mentioned numerical range.

2. Raw material mixing step (S200)

In the raw material mixing step (S200), the prepared raw material is put into a mixer and rotated.

In the mixing method, 100 parts by weight of the perilla oil prepared in the mixer is introduced, 30 parts by weight of vitamin seed powder is added, and the mixture is rotated to mix the two raw materials.

Experiments have shown that there is a difference in the shape of the precipitation state depending on the rotation speed and rotation time of mixing, which will be described in more detail below.

Specifically, in the raw material mixing step (S200), it was found through experiments that the rotation time of the mixer was within 1 minute to 2 minutes, and the rotation speed was 30,000 RPM or more.

Also, when the rotational speed exceeds 2 minutes, the film melts due to overheating when the raw material mixed in the capsule is sealed.

In case of less than 30,000 RPM, perilla oil and vitamin seeds are not mixed, and because the separation layer is formed quickly, it can not be supplied as an evenly mixed raw material in the vegetable soft capsule, and it is possible to satisfy the health functional food standard value of perilla oil and vitamin I will not.

In addition, according to the present invention, it is necessary to conduct an experiment and the following matters to be considered according to the compounding ratio of the oil-soluble lipid-soluble liquid and the vitamin seed powder.

1) Viscosity differs according to mixing ratio of liquid and powder

When the viscosity is too high, when the mixture of perilla oil and vitamin seed powder is poured into the soft capsule of vegetable, the segement of the capsule molding machine injects the mixture, and the diameter is 6 pores (4 pores) You have to mix enough to get through.

Therefore, if the content of the vitamin seed powder is too high, the viscosity becomes too strong and it is difficult to pass through the diameter.

2) When mixed with perilla oil and vitamin seed powder,

If the separation layer is rapidly formed after mixing the two raw materials, it can not be put in a certain amount when it is placed in the capsule.

That is, if the separation layer occurs within at least 120 minutes, it is difficult to produce an equivalent product.

3) If the mixture contains water, the viscosity of the soft capsule film is lowered.

Vitamin seeds When water-soluble raw materials are dissolved in water, the content of water is very significant.

4) Perilla oil and vitamins' health functional food standard

Essential fatty acid standard of perilla oil: 0.6g / 1g or more, Vitamin C standard amount: 30-1,000mg / 1g, only the amount of the above standard range is required.

5) Considering manufacturing cost

It is necessary to adjust the blend ratio so that the vitamin seed powder cost is too high (60,000 won / kg) and the lowest standard value, that is, 30mg-100mg /

6) Difference in antioxidant activity

Vitamin seed powder is about 60% of the amount of vitamin seeds, and when 1 g of vitamin seed powder is added, vitamin content is 0.6 g.

Therefore, the difference in antioxidant activity varies depending on the content of vitamin C components.

Considering the above considerations, it is necessary to prepare a vegetable capsule capsule.

3. Moving step (S300)

The moving step S300 is a step of transferring the mixed raw material to a transfer tank and moving the mixed raw material to a molding machine for producing a vegetable soft capsule.

That is, it is moved to the transfer tank for transferring the mixed raw material into the vegetable soft capsule to be manufactured by the molding machine.

4. Manufacturing stage of soft functional capsule of vegetable soft capsule (S400)

The vegetable soft capsule functional food preparation step (S400) comprises preparing a vegetable soft capsule through a molding machine, injecting the mixed inner raw material mixture containing perilla oil and vitamin seed into the prepared vegetable soft capsule, To be manufactured as a health functional food.

As shown in FIG. 1B, the specific manufacturing method of the vegetable soft capsule functional food preparation step (S400) is as follows.

4.1 Purified water preparation phase (S405)

The purified water preparation step is a step of preparing 20 to 40 parts by weight of purified water.

The prepared purified water is divided into the first to third fractions.

4.2. In preparing the material (S410)

10 parts by weight of carrageenan, 22 to 27 parts by weight of modified starch and 20 to 25 parts by weight of glycerin are prepared. The carrageenan is placed in a stainless steel container, and 10 parts by weight of the modified starch is measured. And 20 to 25 parts by weight of glycerin is similarly measured to prepare a material.

When the carrageenan, the modified starch and the glycerin are less than the above-mentioned weight parts, the physical properties of the dissolution and the viscosity and the adhesive force are remarkably lowered. When the carrageenan is more than the above-mentioned weight part, There arises a problem that the solvent is not dissolved well.

4.3. In the mixing step S415,

In the mixing step, 10 parts by weight of the prepared carrageenan, 22 to 27 parts by weight of modified starch, 5 to 10 parts by weight of purified water in which the vitamin seeds are dissolved (primary purified water was added) was added to the ribbon mix and mixed evenly for 5 minutes to 7 minutes It is a process of mixing.

When the weight of the purified water is less than 5 parts by weight, the carrageenan and the modified starch are mixed. In this case, the two ingredients are not mixed well and lumps and crystals are formed. When the carrageenan and the modified starch are dissolved, Viscosity and physical properties are weak, so that the adhesive force is reduced and it is difficult to form a film.

In the ribbon mix, the mixture is evenly mixed in about 5 minutes to 7 minutes. When the content is less than 5 minutes, the glycerin is not completely dissolved in the purified water. When the water content exceeds 7 minutes, the purified water evaporates and the amount of the purified water decreases Crystals or lumps can occur when the carrageenan and the modified starch are dissolved.

Therefore, the weight of the purified water and the mixing time should be adhered as much as possible.

4.4. Step of removing mixture in ribbon mix (S420)

In the step of removing the mixture in the ribbon mix, the mixture is taken out from the ribbon mix, and then the mixture is put in a transfer container and put into a dissolution tank.

In this case, it is possible to further comprise a lump removing step of removing a crystal or a lump with a pot having a diameter of 0.5 mm when a mixture of carrageenan and modified starch mixed in the ribbon mix has a crystal or a lump.

In other words, if the mixed carrageenan and modified starch are sufficiently infiltrated with purified water and there is no lump, it is visually confirmed through a window. At this time, when crystals or lumps are present, crystals or lumps It will be removed.

4.5. Solubilization Tank Purified Water Heating Step (S425)

In the step of heating the purified water in the dissolution tank, 10 to 20 parts by weight of the purified water in which the vitamin seeds are dissolved is put into the dissolution tank, and the mixture is rotated at a temperature of 30 to 40 ° C to be mixed.

4.6. Lysis tank glycerin injection step (S430)

The dissolution tank glycerin is a step of adding 20 to 25 parts by weight of glycerin into the dissolution tank and mixing the mixture for about 7 to 10 minutes.

When the content is less than 7 minutes, the glycerin is not completely dissolved in the purified water. When the content exceeds 10 minutes, the purified water is evaporated and the amount of the purified water is decreased. When the carrageenan and the modified starch are dissolved, May occur.

Therefore, the above mixing time should be adhered as much as possible.

4.7. Melting tank heating step (S435)

In the heating step of the dissolving tank, 5 to 10 parts by weight of purified water (in which the tertiary purified water is added) in which vitamin seeds are dissolved is put into a dissolving tank and mixed at 60 to 70 minutes at 65 to 70 ° C for mixing.

When the heating temperature is lower than the heating temperature, there is a problem that carrageenan and modified starch are not disintegrated in a solvent, that is, glycerin and purified water, and when the heating temperature of the purified water exceeds the heating temperature, problems of viscosity and adhesion of carrageenan and modified starch become low .

If the amount of purified water is less than 5 to 10 parts by weight, the carrageenan and modified starch may not be dissolved in a solvent, resulting in condensation. If the amount of the carrageenan and modified starch is too much, A problem occurs.

The reason why the purified water is divided into the first to third portions is as follows.

That is, when the amount of purified water is added to the above amount at one time, when the carrageenan and the modified starch are added, a crystal is formed immediately after the injection, and there is no technique for eliminating the crystal again, Manufacturing becomes impossible.

However, when the purified water ratio is divided into 3 portions as in the present invention, firstly, the purified water of the first input is intended to mix carrageenan and modified starch, the purified water of the second input is intended to mix glycerin into purified water, and 3 Purified water for charging the car is put into the dissolving tank to heat and dissolve the entire material.

To summarize, in order to prevent the formation of crystals which occur upon charging at a time, the purified water is separated and introduced in the third step as described above.

4.8. The first vacuum catching step (S440)

The first vacuum holding step is a process of evacuating the vacuum tank for about 6 to 9 minutes while maintaining the temperature of the dissolving tank at a temperature of 65 to 70 ° C.

The defoaming is aimed at removing air or air bubbles in the dissolved material. When vacuum is applied for more than 9 minutes, the properties of the dissolving material, the viscosity and the adhesive force are deteriorated because the water melts away in the dissolved material .

The reason for doing the vacuum is to remove air or air bubbles in the dissolved substance. When bubbles and air are present, soft capsules are formed, resulting in poor viscosity, physical properties and adhesion.

The degree of dissolution and bubble generation of carrageenan and modified starch vary depending on the temperature in the dissolution tank.

When vacuum is applied at 65 ~ 70 ℃, the air and bubbles and lumps are the fewest. When the temperature is lower than 65 ℃, air and air bubbles remain. When the temperature exceeds 70 ℃, The water will escape), so that the physical properties, viscosity and adhesion of the dissolving material are lowered.

4.9. Second Vacuum Holding Step (S445)

In the second vacuum holding step, after the first vacuum holding step, the temperature of the dissolving tank is raised to a temperature of 75 to 85 ° C, the mixture is rotated for 20 to 25 minutes, mixed, It is a process to turn the vacuum.

After the first vacuum, the secondary vacuum is a factor that influences the viscosity, physical properties, adhesive force, etc. of the melt at a temperature higher than that of the first vacuum, thereby removing residual bubbles and air while increasing the solubility of the residue.

If the temperature is lower than 75 ° C, the viscosity of the melt is lowered, the physical properties, the adhesive strength and the stickiness of the melt are lowered. If the temperature exceeds 85 ° C, the moisture may evaporate, which also decreases the viscosity, physical properties,

When the film is out of the temperature range of 85 ° C, as shown in FIG. 2, when the film is formed of a dissolving material, the film becomes watery due to water viscosity, and the elasticity of the film is weak.

4.10. Third Vacuum Holding Step (S450)

The third vacuum catching step is a process for vacuuming the paddles at 65 to 75 ° C for 1 to 3 minutes while the paddles are stopped.

That is, the temperature of the dissolving tank is lowered to 65 to 75 ° C, the pellets are stopped, and the third vacuum is performed for about 1 minute to 3 minutes on the basis of 100 kg.

If the temperature is outside the above-mentioned range of 75 ° C or out of the range of about 1 minute to 3 minutes on the basis of 100 kg / m ² , residual bubbles may remain or become hard and the viscosity may become poor.

In addition, as described above, the reason why the vacuum is applied from the first to the third order is that the problem that the carrageenan and the modified starch do not completely dissolve in the solvent or crystals are generated.

Therefore, after sequentially performing the first vacuum, the paddles are turned and mixed again, the second vacuum is applied again, and finally the third vacuum is applied to completely melt the final bubbles, carrageenan and modified starch.

4.11. Mixture Service Tanks Previous Steps (S455)

The previous stage of the mixture service tank is a process of transferring the mixture in the dissolution tank to the service tank and maintaining the temperature of the service tank at 85 to 90 ° C.

That is, the pressure of the dissolving tank is set to about 0.2 to 0.4 kg / m ² , and the mixture in the dissolving tank is transferred to the service tank, and the temperature of the service tank is maintained at 85 ° C to 90 ° C.

If the temperature is less than 85 ° C and less than 90 ° C, the solubility of the dissolving material tends to become hard. If the temperature is more than 90 ° C, the physical properties and viscosity of the dissolvable material will be poor.

On the other hand, transferring the mixture in the dissolving tank to the service tank is to open the valve at the bottom of the dissolving tank to allow the dissolving material to flow into the service tank by placing the service tank below the discharging port because there is generally an outlet at the lower end of the dissolving tank.

4.12. Completion phase of vegetable soft capsule functional food (S460)

The step of completing the vegetable soft capsule functional food comprises moving the service tank to a molding machine to connect the service tank to the molding machine and simultaneously supplying the mobile tank for storing the inner raw material mixture (mixture of perilla oil and vitamin seed) And a step of preparing a health functional food containing the vegetable omega-3 and vitamins of perilla oil, which is the inner raw material mixture, inside the vegetable soft capsule.

When the service tank is pressurized by connecting a molding machine and a service tank with a stainless pipe to form a wheel under the service tank so that the service tank can move, The molding machine moves to the molding machine, and the molding machine forms the film and forms the soft capsule.

At this time, the inner functional ingredient mixture containing the perilla oil and the vitamin seeds transferred in the step S300 is introduced into the manufactured soft capsule to complete the health functional food.

On the other hand, FIG. 4 is a photograph showing the difference in solubility in the dissolution tank when the blending ratios of carrageenan, modified starch, glycerin and purified water are different.

Specifically, the photograph on the left shows a case where the blending ratio of carrageenan, modified starch, glycerin and purified water is adjusted to the blending ratio of the present invention, and shows a normal dissolving state. On the right photograph, however, Showing a state in which crystals and dissolution are not properly performed.

Hereinafter, preferred embodiments of the present invention will be described in detail.

The following examples are intended to illustrate the invention and should not be construed as limiting the scope of the invention.

<Example 1> Preparation of vegetable soft capsules by dissolving carrageenan and modified starch with purified water and glycerin and production of health functional foods with an inner raw material mixture

10 kg of carrageenan, 25 kg of modified starch and 25 kg of glycerin were prepared and 40 liters of purified water were prepared.

Specifically, 10 kg of carageenan, 25 kg of modified starch, 25 kg of glycerin, and 10 liters of the purified water were put into a ribbon mix and mixed evenly for 5 minutes to 7 minutes.

Thereafter, the mixture is taken out from the ribbon mix, the mixture is placed in a moving container, and the mixture is introduced into a heating stirrer. After 20 liters of the purified water is added to the heating stirrer, the mixture is added and rotated at a temperature of 30 to 40 ° C .

Thereafter, 25 kg of glycerin is added to the heating stirrer and mixed for about 7 to 10 minutes.

Thereafter, 10 liters of the purified water is put into a heating stirrer, and the mixture is stirred at a temperature of 65 to 70 DEG C for 60 to 70 minutes to be mixed.

Thereafter, while the temperature of the heating stirrer is maintained at a temperature of 65 to 70 ° C, the mixture is degassed by vacuum for about 6 to 9 minutes. The temperature of the heating stirrer is raised to 75 to 85 ° C, After rotating and mixing, the paddle is held for 1 to 3 minutes.

Thereafter, the paddles are held at rest and vacuumed again for 1 to 3 minutes at a temperature of 65 to 75 ° C.

Thereafter, the service tank was moved to a molding machine to connect the service tank to the molding machine, and at the same time, 30 parts by weight of vitamin seed was prepared for 100 parts by weight of the perilla oil, and then the mixture was put into a mixer and rotated for about 2 minutes at a rotation speed of 30,000 rpm, And the mixed inner raw material mixture is transferred to a transfer tank and transferred to a molding machine for producing a vegetable soft capsule to connect the transfer tank with a raw material input portion of a molding machine to produce an inner raw material mixture, Soft capsule type health functional food.

General compositional analysis of melt calorie
(kcal / 100g) carbohydrate
(g / 100 g) protein
(g / 100 g) pH 277.5 62.8 0.131 5

Generally, in order to prepare soft capsules, firstly, carrageenan and modified starch should be dissolved in glycerin and purified water.

When the carrageenan and modified starch were dissolved in purified water and glycerin, the calorie, carbohydrate protein and the like were examined. The calories, carbohydrate and protein contents were as shown in Table 1.

When the pH was observed, it was found to be slightly acidic.

Example 2 Preparation of Completely Soluble Vegetable Soft Capsules

The same carrageenan, modified starch, glycerin and purified water as in Example 1 were prepared, and the mixing process and procedure were performed as follows.

That is, glycerin and purified water are prepared, carrageenan is added thereto, and then modified starch is added again.

At this time, the vacuum method is to vacuum the dissolution tank temperature at 97 ° C ± 5 ° C for 4 minutes.

The mixture state of Example 2 can be confirmed through FIG. 3. It can be confirmed that 'a' shown in FIG. 3 is in the state of mixture of Example 2 and is not completely dissolved.

Example 3 Production of Vegetable Soft Capsules with Crystals Appearable

That is, glycerin and purified water are prepared, and then carrageenan is added thereto. Then, the modified starch is added again, and purified water is added thereto.

At this time, the vacuum system evacuates the dissolution tank temperature at 97 ° C ± 5 ° C for 2 minutes while turning the kneading tanks, and again at 90 ° C ± 5 ° C for 1 minute.

The vacuum was run twice.

The state of the mixture of Example 3 can be confirmed through FIG. 3. It can be confirmed that 'b' shown in FIG. 3 is a mixture state of Example 3 and crystals are visible.

<Example 4> Production of vegetable soft capsules with bubbles

That is, after mixing carrageenan and modified starch, the purified water is heated and then added.

Thereafter, glycerin and purified water are heated and then introduced.

At this time, in the vacuum system, the dissolution tank temperature is heated to 92 ° C for 1 minute and the dissolving tank temperature is raised to 97 ° C ± 2 ° C to be vacuumed for 5 minutes.

The vacuum was performed twice, but the difference from Example 3 is that the vacuum temperature was different.

The mixture state of Example 4 can be confirmed through FIG. 3. It can be confirmed that 'c' shown in FIG. 3 is a mixture state of Example 3, and bubbles are formed.

As a result of the experiment, it was confirmed through experiments that the examples 2 to 4 were unsuitable as the vegetable soft capsules because the order of the mixing process and the best softness It is determined whether the state of the capsule can be obtained.

In addition, it has been confirmed that the number of times of vacuum is also an important factor. It is found that the state of the most optimal soft capsule can be obtained only after passing through the vacuum three times. Therefore, in the present invention, the vacuum process is performed three times.

Here, only the production process of the vegetable soft capsule of Example 1 was compared with Examples 2 to 4, and the most optimum condition was confirmed through the comparison.

Therefore, the inner raw material mixture is injected into the vegetable soft capsule prepared in Example 1 to prepare a health functional food. (Production of Health Functional Food in Example 1 was described.)

Hereinafter, experimental examples of perilla oil and vitamin seed put into the prepared vegetable soft capsule will be described in detail.

Change in viscosity according to mixing ratio of perilla oil and vitamin seed powder Mixing ratio 1: 0.7 1: 0.5 1: 0.3 1: 0.1 Viscosity (cp) 826.5 ± 4.7 526.2 ± 3.0 394.7 ± 5.0 118.0 ± 1.6

1 represents the perilla oil, 0.1, 0.3, 0.5 and 0.7 represent vitamin seed powder, and 1: 0.7 represents the mixture ratio of perilla oil and vitamin seed powder.

In particular, when the viscosity is higher than 400, it is difficult to add a mixture of perilla oil and vitamin seed powder into the capsule.

For example, when the perilla oil is 1 and the vitamin seed powder has a viscosity of more than 0.3, it is difficult to pass through the segment tube to enter the capsule because the viscosity is 400 or more.

Therefore, the mixing ratio of the perilla oil and the vitamin seed is 1: 0.3 or less.

The viscosity measurements of the present invention were performed on a Brookfield DV2T viscometer (Brookfield Eng Labs. 5 at 60 rpm at a rate of 200 rpm at room temperature.

FIG. 5 shows the natural blend shapes according to the mixing ratio of perilla oil and vitamin seed powder, showing that the two ingredients do not naturally mix after 24 hours.

FIG. 6 is an outline view of mixing according to the mixing ratio according to the rotation of the mixer.

Here, as shown in FIG. 6, when the mixing ratio is 1: 1 and 1: 0.7, the viscosity is too much to solidify and is difficult to mix, and it is difficult to transfer the mixture at the time of capsule production, There will be no number.

On the other hand, it was found that the mixing ratio of 1: 0.3 and 1: 0.1 is good and it is easy to transfer the raw material mixed into the capsule.

That is, it was found that the ratio of 1: 0.3 or less is the most preferable blend ratio.

On the other hand, FIG. 7 is a photograph showing the mixed state and the raw material separation layer (precipitation phase) according to the rotation speed for each mixing ratio.

The left photograph shows the rotation speed of 10,000 RPM and the right photograph shows the case of 30,000 RPM.

That is, when the mixing ratio is 1: 0.1, it is late when the mixing ratio is 1: 0.3 at the rotation speed of 3RPM. When the mixing ratio is 1: 0.3, No separation layer appeared.

Therefore, the preferred blending ratio is 1: 0.3 or less.

On the other hand, FIG. 8 is a photograph showing the mixing state and the raw material separation layer (precipitation pattern) according to the difference in rotation time.

As a test method, it was measured whether the mixture was mixed at the same mixing ratio (1: 0.3) and the rotation time was changed at the same rotation speed (30,000 rpm) and whether a separation layer was formed for each raw material after mixing.

As a result of the experiment, it was found that there was no change according to the rotation time at the time of rotation, but the separation layer showed a difference according to the rotation time after one day.

Here, it was found that the formation of the separation layer was remarkably reduced at a rotation time of one minute to two minutes.

Therefore, the preferable rotation time is about 1 minute to 2 minutes.

Antioxidant differences according to mixing ratio of perilla oil and vitamin seed powder Mixing ratio 1: 1 1: 0.7 1: 0.5 1: 0.4 Anti-oxidant
DPPH scavenging activity (%)
55 ± 1.2
40 ± 1.5
33 ± 0.9
17 ± 1.7

For the measurement, 100 μL of the sample dissolved in 50% ethanol and 100 μL of 100 μM 1,1-diphenyl-2-picrylhydrazyl (DPPH) were placed in a 96-well plate, mixed and shaded, allowed to stand at room temperature for 15 minutes, Absorbance was measured at 517 nm using a reader.

DPPH elimination was observed compared with the control group without addition of the sample. As a result, it was found that the higher the vitamin C concentration, the higher the antioxidant activity.

As a result, in the above-described manufacturing method, if the blending ratio of the perilla oil to the vitamin seed powder is 1: 0.3 or less, the rotation speed of the mixer is 30,000 rpm or more, and the rotation time of the mixer is within 1 minute to 2 minutes, It is possible to provide vegetable soft capsules containing the vegetable omega-3 and vitamin c of the perilla oil within the vegetable soft capsule prepared by dissolving the most optimal vitamin seed.

It will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is to be understood, therefore, that the embodiments described above are to be considered in all respects as illustrative and not restrictive.

The scope of the present invention is defined by the appended claims rather than the detailed description and all changes or modifications derived from the meaning and scope of the claims and their equivalents are to be construed as being included within the scope of the present invention do.

none.

Claims

A method for producing a vegetable soft capsule-like mixture in which vegetable omega-3 of perilla oil contains vitamin seeds,
(S100) preparing 10 to 45 parts by weight of vitamin seed per 100 parts by weight of perilla oil;
A raw material mixing step (S200) in which the prepared raw material is charged into a mixer and rotated;
A transfer step (S300) of transferring the mixed internal raw material mixture to a transfer tank to transfer the mixed internal raw material mixture to a molding machine for producing a vegetable soft capsule;
A vegetable soft capsule prepared through a molding machine and the mixed inner raw material mixture containing perilla oil and vitamin seeds are introduced into the prepared vegetable soft capsule to complete capsule formation to produce a health functional food, And a functional food manufacturing step (S400).
The vegetable soft capsule functional food preparation step (S400)
Preparing purified water (S405) for preparing 20 to 40 parts by weight of purified water;
A preparation step (S410) of preparing 10 parts by weight of carrageenan, 22 to 27 parts by weight of modified starch and 20 to 25 parts by weight of glycerin;
10 to 10 parts by weight of carrageenan, 22 to 27 parts by weight of modified starch, and 5 to 10 parts by weight of purified water (charged with primary purified water) are mixed into a ribbon mix for 5 minutes to 7 minutes to mix and mix (S415); Wow
Removing the mixture in the ribbon mix (S420) in which the mixture is taken out from the ribbon mix,
(S425) heating the dissolution tank purified water to add 10 to 20 parts by weight of the purified water into the dissolution tank (adding second purified water), and then rotating the mixed solution at a temperature of 30 to 40 DEG C to mix the solution;
A dissolution tank glycerin injection step (S430) for adding 20 to 25 parts by weight of glycerin to the dissolution tank and mixing the mixture for 7 to 10 minutes;
A dissolution tank heating step (S435) of charging 5 to 10 parts by weight of the purified water into the dissolution tank and rotating the mixture at a temperature of 65 to 70 DEG C for 60 to 70 minutes,
A first vacuum catching step (S440) of performing defoaming by vacuuming for 1 to 3 minutes while maintaining the temperature of the dissolving tank at a temperature of 65 to 70 DEG C;
After the first vacuum holding step, the temperature of the dissolving tank is raised to a temperature of 75 to 85 ° C, the mixture is rotated for 20 to 25 minutes to mix, and then the pellets are rotated for 1 to 3 minutes to obtain a vacuum A secondary vacuum catching step S445;
A third vacuum holding step (S450) for holding the vacuum again for 1 to 3 minutes at a temperature of 65 to 75 DEG C while the paddles are stopped;
(S455) of transferring the mixture in the dissolution tank to the service tank and maintaining the temperature of the service tank at 85 to 90 DEG C; and
The service tank is moved to a molding machine to connect a service tank to a molding machine, and a transfer tank storing the internal raw material mixture is connected to a raw material input portion of a molding machine to produce a vegetable soft capsule containing vegetable omega-3 And a vegetable soft capsule-type health functional food preparation step (S460) for producing a health functional food containing vitamin C in a vegetable soft capsule form of a mixture of vegetable omega-3 and vitamin C in perilla oil How to.

The method according to claim 1,
In the raw material preparation step (S100)
Wherein the mixture ratio of perilla oil and vitamin seeds is 1: 0.01-0.3. A method for producing a vegetable soft capsule-type mixture comprising a vegetable omega-3 and a vitamin seed.

The method according to claim 1,
In the raw material mixing step (S200)
Wherein the mixing time of the mixer is 2 minutes and the rotation speed is 30,000 RPM. A method for producing a vegetable soft omega-3 mixture comprising vitamin seeds in vegetable soft capsule type.

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The method according to claim 1,
After the step S420 of removing the mixture in the ribbon mix,
Further comprising a lump removing step of removing crystals or lumps from a mixture of carrageenan and modified starch mixed in a ribbon mix with a paste having a diameter of 0.5 mm when crystals or lumps are present in the mixture of vegetable omega-3 A method for preparing a mixture containing vitamin seeds in a vegetable soft capsule form.

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A process for producing a polyurethane foam comprising the steps of:
A vegetable omega-3 mixture containing vitamin C in perilla oil is formulated into a soft, vegetable capsule.