KR101917422B1 - Processed food containing enzymatic extracts of deer antler - Google Patents
Processed food containing enzymatic extracts of deer antler Download PDFInfo
- Publication number
- KR101917422B1 KR101917422B1 KR1020160098706A KR20160098706A KR101917422B1 KR 101917422 B1 KR101917422 B1 KR 101917422B1 KR 1020160098706 A KR1020160098706 A KR 1020160098706A KR 20160098706 A KR20160098706 A KR 20160098706A KR 101917422 B1 KR101917422 B1 KR 101917422B1
- Authority
- KR
- South Korea
- Prior art keywords
- antler
- weight
- extract
- hydrolyzed
- hydrolyzate
- Prior art date
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
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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
- A23V2250/204—Animal 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
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Abstract
본 발명은 녹용 상대, 중대, 하대를 동일 비율로 혼합하여 Celluclast, Termamyl, AMG, Ultraflo, Viscozyme, Pepsin, Alcalase, Neutrase, Flavourzyme, 그리고 Protamex로 이루어진 군 중 하나 이상의 가수분해효소로 가수분해시킨 녹용추출물과, 인삼 10.9 중량%, 백출 10.9 중량%, 당귀 10.9 중량%, 천궁 10.9 중량%, 백복령 10.9 중량%, 백작약 10.9 중량%, 숙지황 10.9 중량%, 육계 8.6 중량%, 황기 8.6 중량%, 감초 6.5 중량%의 식물혼합물을 같은 무게의 물과 혼합하여 고형분이 15%될 때까지 농축, 추출하여 제조한 식물혼합추출물을 중량비 3 : 7로 혼합한 액상 또는 동결건조 분말형 녹용 효소 가수분해 추출물을 제조하고 이 녹용 효소 가수분해 추출물을 1 내지 10 중량% 포함하는 것을 특징으로 하는 녹용 효소 가수분해 추출물 함유 식품을 제공함으로써 우수한 생리활성성분을 가진 녹용을 보다 용이하게 식품형태로 제공할 수 있다.The present invention relates to an antler extract obtained by hydrolyzing one or more hydrolytic enzymes selected from the group consisting of Cellulase, Termamyl, AMG, Ultraflo, Viscozyme, Pepsin, Alcalase, Neutrase, Flavourzyme and Protamex, 10.9% by weight of Ginseng, 10.9% by weight of Ginseng, 10.9% by weight of Angelica gigantis, 10.9% by weight of Angelica gigantis, 10.9% % Of the plant mixture was mixed with water of the same weight to concentrate and extract until the solid content reached 15%, and the mixture was mixed at a weight ratio of 3: 7 to prepare a liquid or lyophilized powdery type dextrose hydrolysis extract The present invention provides a food containing a hydrolyzate of an antler enzyme hydrolyzate, which comprises 1 to 10% by weight of the hydrolyzate of the deer antler enzyme. It can be easily provided in food form.
Description
본 발명은 유효 생리활성성분을 극대화하고 녹용 특유의 비린 맛을 제거한 녹용 효소 가수분해 추출물을 제조하고 이를 이용하여 음용에 적당한 녹용 효소 가수분해 추출물 함유식품에 관한 것이다.
The present invention relates to a food containing a hydrolyzed hydrolyzate of an antler, which is suitable for drinking, by preparing a hydrolyzed hydrolyzate of the hydrolysis product of the antler by maximizing the effective physiologically active ingredient and eliminating the odor characteristic of the antler.
녹용이란 숫사슴의 뿔이 딱딱하게 각질화되기 전 잘라서 약으로 사용하는 것을 말한다. 예로부터 녹용은 성장이 늦은 아이, 허약한 체질의 아이들의 발육 촉진, 골격을 튼튼하게 해주는 효과, 지능 발달 및 소화흡수를 높여주고, 면역력을 길러주는 효과가 있는 것으로 알려져 왔다. 본초강목에 따르면 녹용은 지속적으로 젊음의 생기를 부여하고, 기운을 돋으며 피부보양 효과가 있다고 하여 노화방지에 특효가 있는 것으로 알려졌다.It is said that the antlers are cut and used as a medicine before the horns of the stag are hardened. It has been known from the past that antler has the effect of promoting growth of children with late growth, children with fragile constitution, strengthening the skeleton, improving intelligence development and digestion and absorbing immunity. According to the herbal gangmok, it is known that antler antioxidant has a special effect for anti-aging because it constantly gives vitality to youthful, energizing and skin-protecting effect.
또한 녹용은 몸 속 장기들의 활동을 도와주어 피로회복, 숙면, 식욕을 돋구고, 강력한 항염증 작용으로 몸속에 있는 독소를 제거해주는 효과와 감기 등의 잔병치레를 막아주며 적혈구의 생성을 촉진시키는 효과가 있어 빈혈환자, 출산전후, 큰 수술을 한 뒤에 복용하면 도움이 된다고 한다. 뿐만 아니라 녹용은 근골을 강하게 하는 효과가 있어 허리와 무릎, 다리에 힘이 없을 때, 골다공증 등의 증상이 있을 때 도움이 되며 성호르몬의 분비를 촉진시켜주는 효과가 있어 정력이 안 좋을 때 발기부전일 때 그리고 여성의 배란작용을 활발하게 해 주는 효과가 있다.In addition, antler antioxidants help the organs of the body to recover from fatigue, improve sleep and appetite, and have a strong anti-inflammatory action that removes toxins from the body and prevents the warts from getting cold and promotes the production of red blood cells. Anemia patients, before and after childbirth, after a big surgery, it is helpful to take. In addition, antler has a strong effect on muscles, and when there is no strength in the back, knees, and legs, it helps when there are symptoms such as osteoporosis, and it stimulates the secretion of sex hormones. And the effect of stimulating the ovulation of women.
사슴의 뿔은 사슴의 종류와 년생에 따라 자르는 시기가 조금씩 차이는 있으나, 평균 5~8월 사이에 자르는데, 이것을 절각이라고 한다. 뿔을 절각한 후 머리에 남는 부위는 딱딱하게 굳어지게 되고 이듬해 2~3월 경에 저절로 떨어지게 되며 이것을 낙각이라고 한다. 낙각된 후에 그 자리에 새로운 뿔이 돋아나기 시작하며 낙각한 시기를 기준으로 절각을 하기도 하는데, 꽃사슴의 경우 낙각 후 65일, 엘크의 경우는 80일, 레드 디어의 경우는 70일 후에 절각하여 녹용으로 사용한다.Deer horns vary slightly depending on the type and age of the deer, but they are cut from May to August on average. After turning the horns, the remaining part of the head is hardened and then falls off in the second or third month of the following year. The new horn starts to grow on the spot after it is dropped, and it is folded on the basis of the declining time. In the case of scarab, it is folded 65 days after declination, elk 80 days, Red Deer 70 days, .
우리나라에서는 녹용 생산을 위하여 사육되는 사습은 꽃사슴이 대다수를 이루고, 적록(赤鹿)에 속하는 뉴질랜드산과 대록(大鹿)에 속하는 아메리카 엘크 등이 사육되고 있다. 이 중, 엘크사슴은 대형종의 붉은 사슴속의 사슴으로 현재 우리나라에 도입되어 사육되고 있는 사슴 중 가증 큰 품종으로, 캐나다, 미국북부, 러시아 등지에서 수입되어 사육되고 있다. 엘크사슴은 녹용생산성과 자록 생산성이 뛰어나기 때문에 점차 사육이 늘어나고 있는 추세이다. 엘크사슴은 2~3월 사이에 묵은 뿔이 떨어지고 새 뿔이 돋아나기 시작하여 약 80~90일 사이에 녹용을 수확하여 이용하는데, 가지 수가 많고 상대부분이 매우 발달되어 있기 때문에 좋은 품질의 녹용을 수확할 수 있다.In Korea, the majority of deer are reared for the production of deer antlers, and the New Zealand mountains belonging to the red deer and the American elk belonging to the big deer are being raised. Among them, elk deer is a large deer deer in red deer, which is now introduced into Korea and is a large number of deer among breeds, imported from Canada, northern USA, Russia, etc. Elk deer is increasingly breeding because of its excellent antler production and self-productivity. The elk deer has antlers that fall from February to March and the new horns begin to sprout. After about 80 to 90 days, the antlers are harvested and harvested. It can be harvested.
세계적으로 사슴사육은 뉴질랜드에서 약 1,840,000 마리로 가장 많으며, 우리나라는 중국, 러시아, 미국, 호주에 이어 6번째로 많은 사육두수를 나타내고 있다. 또한 전 세계에서 유통되는 녹용의 시장규모는 약 10억불 이상의 규모로 추정되고 있으며, 이 중 85%를 한국에서 수입하고 있을 정도로 세계시장에서 한국의 녹용시장은 매우 중요한 위치를 차지하고 있다. 그러나 국산 녹용은 기능성이 매우 우수함에도 불구하고 세계시장에서 점유율이 낮은 실정이다. 또한 최근 금융 위기 등 복잡한 경제 정세로 인한 소비 위축의 영향으로 한약의 소비와 더불어 녹용 소비 역시 감소하였고, 이는 사슴 사육 두수의 감소로까지 이어져 양록 농가의 생계까지 위협하고 있다.Globally, deer breeding is the largest in New Zealand with approximately 1,840,000, and Korea is the sixth largest breeding cattle after China, Russia, the United States and Australia. In addition, the market of antler in the world is estimated to be over $ 1 billion, and 85% of it is imported from Korea, so the Korean antler market is very important in the world market. However, domestic antler has a low market share in the world market despite its excellent functionality. In addition, the consumption of herbal medicine as well as the consumption of antler have also decreased due to the consumption contraction caused by the complicated economic situation such as the recent financial crisis, which leads to a decrease in the number of deer hatching, which threatens the livelihood of both farmers.
이러한 녹용은 건강증진에 도움이 되는 많은 생리적 활성물질과 영양소를 함유하고 있음에도 '보약'으로만 주로 음용되는 실정이고, 다양한 가공식품이 개발되지 못하고 있으며, 녹용의 기능성을 구명한 데이터가 미비한 상태여서 녹용의 영양소를 보다 용이하게 섭취하여 현대인의 건강증진과 축산농가에 도움을 줄 수 있는 연구가 필요하다.
Although the antler contains many physiologically active substances and nutrients that contribute to health promotion, it is mainly consumed only as a 'preservative', and various processed foods have not been developed, and data on the functionality of the antler It is necessary to study nutrients of antler antioxidant more easily to improve the health of modern people and to help the livestock farmers.
종래에 녹용은 뛰어난 생리적 활성을 가진 유효성분을 다량 포함함에도 불구하고 고가이면서 대부분 열수추출방법으로 추출 이용하여 녹용 특유의 비린내로 인하여 음용하기가 어려운 문제가 있었다. 또한 녹용의 소비방법이 다양하지 않고 녹용의 활성 성분에 대한 과학적인 데이터가 부족하여 소비확대로 이어지지 않은 문제점이 있었다. 따라서 본 발명은 녹용의 뛰어난 생리활성 성분을 다량으로 추출하는 방법을 개발하고 이를 최적 농도로 함유하는 녹용 함유식품을 개발함으로써 녹용의 이용 저변을 확대할 수 있는 녹용 함유 가공식품을 제공하기 위한 것이다.
Conventionally, although the antler contains a large amount of active ingredients having excellent physiological activity, it has been a problem that it is difficult to drink because it is expensive and mostly extracted by hot water extraction method, and is intolerant of intolerance of antler. There is also a problem in that the consumption method of the antler does not vary and the scientific data on the active ingredient of the antler are insufficient, leading to an increase in consumption. Accordingly, the present invention is to provide a process for extracting a great amount of physiologically active ingredients of antler, and to provide a antler-containing processed food which can broaden the use of antler by developing an antler-containing food containing the optimum concentration.
상기의 문제점을 해결하기 위하여 본 발명은 본 발명은 녹용 상대, 중대, 하대를 동일 비율로 혼합하여 가수분해효소로 가수분해시킨 녹용추출물과, 인삼 14.9 중량%, 백출 15.1 중량%, 백복령 15.2 중량%, 당귀 4.2 중량%, 천궁 2.5 중량%, 숙지황 7.8 중량%, 백작약 0.5 중량%, 황기 16.9 중량%, 육계 16.6 중량%, 감초 6.2 중량%의 식물혼합물을 같은 무게의 물과 혼합하여 고형분이 15중량%가 될 때까지 농축, 추출하여 제조한 식물혼합추출물을 일정의 중량비로 혼합한 액상 또는 동결건조 분말형 녹용 효소 가수분해 추출물을 제조하고 이 녹용 효소 가수분해 추출물을 1 내지 10 중량% 포함하는 것을 특징으로 하는 녹용 효소 가수분해 추출물 함유 식품을 제공한다.
In order to solve the above-mentioned problems, the present invention provides a composition comprising a antler extract hydrolyzed with a hydrolytic enzyme by mixing the antler, the middle, and the lower antler in the same ratio, 14.9% by weight of ginseng, 15.1% , Vegetable mixture of 4.2% by weight of Angelica gigantis, 2.5% by weight of Angelica gigantis, 7.8% by weight of Sulfur ginger, 0.5% by weight of wheat germ, 16.9% by weight of sulfur, 16.6% by weight of broth and 6.2% by weight of licorice was mixed with water of the same weight, By weight of a mixture of plant mixed extracts prepared by concentrating and extracting the mixture at a predetermined weight ratio to prepare a hydrolyzed hydrolyzate of a dextrose of dextrose and 1 to 10% by weight of the dextrose hydrolysis extract And a food containing the hydrolyzed extract of the antler.
본 발명은 고가의 녹용에서 생리활성 성분의 추출을 극대화하고, 녹용 특유의 비린내를 제어할 수 있는 식물혼합추출물을 적합한 비율로 혼합하여 녹용 효소 가수분해 추출물을 제조하고 이를 이용하여 녹용 효소 가수분해 추출물을 포함하는 가공식품을 제조함으로써 녹용의 뛰어난 생리활성성분을 보다 용이하게 이용할 수 있어 현대인의 건강증진에 기여할 수 있을 뿐만 아니라, 녹용 이용방법을 다양화하여 국내 녹용시장을 활성화할 수 있으며 양록 농가에 도움이 될 수 있다.
The present invention maximizes the extraction of physiologically active ingredients from high-priced antler grains and produces a hydrolyzed extract of antler enzymes by mixing the plant mixture extracts capable of controlling the intragastric characteristic of antlers, in a suitable ratio, , It is possible to use the excellent physiologically active ingredient of the antler more easily, thereby contributing to the improvement of the health of modern people, and by diversifying the method of using the antler, it is possible to activate the domestic antler market, It can be helpful.
도 1은 녹용 효소 가수분해 추출물의 액상 또는 분말형태의 제형을 나타낸 사진이다. A: 녹용 효소 가수분해 추출물(액상) B: 녹용 효소 가수분해 추출물(분말형)
도 2는 녹용 효소 가수분해 추출물의 첨가량을 달리하여 제조한 녹용 요거트의 색채비교사진이다.
도 3은 녹용 효소 가수분해 추출물의 첨가량을 달리하여 제조한 녹용 요거트의 pH 를 나타낸 그래프이다.
도 4는 녹용 효소 가수분해 추출물의 첨가량을 달리하여 제조한 녹용 요거트의 당도 를 나타낸 그래프이다.
도 5는 녹용 효소 가수분해 추출물의 첨가량을 달리하여 제조한 녹용 요거트의 관능평가를 나타낸 그래프이다.
도 6은 1% w/v 녹용 효소 가수분해 추출물 함유 요거트에 설탕량의 첨가량을 달리하여 제조한 녹용 요거트의 비교사진이다.
도 7은 1% w/v 녹용 효소 가수분해 추출물 함유 요거트에 설탕량의 첨가량을 달리하여 제조한 녹용 요거트의 pH 변화를 나타낸 그래프이다.
도 8은 1% w/v 녹용 효소 가수분해 추출물 함유 요거트에 설탕량의 첨가량을 달리하여 제조한 녹용 요거트의 당도 차이를 나타낸 그래프이다.
도 9는 1% w/v 녹용 효소 가수분해 추출물 함유 요거트에 설탕량의 첨가량을 달리하여 제조한 녹용 요거트의 관능평가를 나타낸 그래프이다.
도 10은 녹용 효소 가수분해 추출물을 포함하는 녹용 요거트(유산균 음료)의 시제품 사진이다.
도 11은 녹용 효소 가수분해 추출물을 포함하는 녹용 타정의 사진이다.
도 12는 녹용 효소 가수분해 추출물을 포함하는 녹용 타정의 시제품 사진이다.
도 13은 녹용 효소 가수분해 추출물의 첨가량(0%, 1%, 2% 3%, w/v)을 달리하여 제조한 녹용 양갱의 사진이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing a liquid or powder form of a hydrolyzed extract of an antler. A: Hydrolysis of hydrolyzate of antler antioxidant (liquid) B: Hydrolysis of antler antioxidant (powder)
FIG. 2 is a color comparison photograph of antler yoghurt prepared by varying the addition amount of the hydrolyzed extract of the antler macromer.
3 is a graph showing the pH of antler yoghurt prepared by varying the addition amount of the hydrolyzed extract of antler macrolide.
FIG. 4 is a graph showing the sugar content of antler yoghurt prepared by varying the addition amount of the hydrolyzed extract of antler macrolide.
5 is a graph showing the sensory evaluation of antler yoghurt prepared by varying the addition amount of the hydrolyzed extract of antler macromer.
FIG. 6 is a comparative photograph of antler yoghurt prepared by varying the amount of sugar added to the yogurt containing the 1% w / v antler macrolide hydrolysis extract.
FIG. 7 is a graph showing changes in pH of antler yoghurt prepared by varying the amount of sugar added to yogurt containing 1% w / v antler extract of hydrolyzed enzyme.
8 is a graph showing the difference in sugar content of antler yoghurt prepared by varying the amount of sugar added to the yogurt containing 1% w / v hydrolyzed enzymatic hydrolysis extract.
9 is a graph showing the sensory evaluation of antler yoghurt prepared by varying the amount of sugar added to the yogurt containing the hydrolysis extract of 1% w / v antler macrolide.
10 is a photograph of a prototype of antler yoghurt (lactic acid bacteria drink) containing hydrolyzed extract of antler macromolecule.
Fig. 11 is a photograph of antler antler containing hydrolyzed extract of antler macromolecule.
FIG. 12 is a photograph of a prototype of antler depression containing hydrolyzed extract of antler macromolecule.
FIG. 13 is a photograph of a nasal sponge prepared by varying the addition amount (0%, 1%, 2% 3%, w / v) of the hydrolyzate of the antler macrolide.
본 발명은 녹용 추출물을 포함하는 최적의 녹용 식품에 관한 것으로, 더욱 상세하게는 녹용추출액 또는 녹용 가수분해 추출액을 포함하는 녹용식품에 관한 것이다. 이하 본 발명을 구체적인 실시예를 들어 자세히 설명한다. The present invention relates to an optimum antler food containing a snail extract, and more particularly to a snack food comprising a snail extract or a hydrolyzed extract of snack. Hereinafter, the present invention will be described in detail with reference to specific examples.
녹용의 유효성분 손실을 최소화시킬 수 있는 최적의 녹용 소재제형 및 기능성 향상을 위한 부원료 배합비율 확립 (추출액 및 분말 소재 제조)하고 녹용의 생리활성 성분을 극대화시킨 녹용 가수분해추출물을 포함하는 최적의 녹용식품을 제조하기 위하여 본 발명의 동일자 출원 선행 발명(출원번호 제10-2016-98701호)을 활용하여 녹용 효소가수분해물 및 식물혼합추출물을 제조하였다. 이때 사용한 가수분해효소를 표 1에 나타내었다.The best antler material formulation that can minimize the loss of effective ingredient of antler extract and the optimum ratio of antler containing the antler extract which maximizes the physiologically active ingredient of antler antler In order to produce food, the same application for the present invention (Prior Application No. 10-2016-98701) was used to prepare a hydrolyzed starch hydrolyzate and a plant mixture. Table 1 shows the hydrolytic enzymes used.
xylanase, pentosanase, arabanase-glucanase, cellulase
xylanase, pentosanase, arabinase
hemicellulase, zylanase, arabanase-glucanase, cellulase
hemicellulase, zylanase, arabinase
1. 녹용효소가수분해물의 제조1. Preparation of hydrolysates of antler enzymes
본 발명의 선행 발명을 토대로 가수분해효소를 사용하였으며, 본 실험에서는 가수분해물의 생리적 유효성분의 수율 및 항산화활성이 높게 측정되는 가수분해효소 중 하나인 protamex를 이용하여 녹용의 가수분해 추출물을 이용하였다. 녹용의 부위는 단백질과 당분해산물 수득률 및 경제성을 고려하여 상, 중, 하대를 동일하게 혼합하여 사용하였다. 녹용 효소가수분해물의 제조과정은 다음과 같다.Based on the previous invention of the present invention, a hydrolytic enzyme was used. In this experiment, hydrolysis extract of antler was used by using protamex, which is one of hydrolytic enzymes, which has a high yield and antioxidant activity of physiologically active ingredients of hydrolyzate . Deer antler was mixed with the top, middle, and bottom in the same manner in consideration of the protein yield, the yield of the seaweed product, and the economical efficiency. The production process of the hydrolyzate of the antler is as follows.
① 생녹용과 물을 1 : 4의 무게비로 혼합한 후, 95 ℃에서 7시간 끓여 감압 농축하여 60~70 °Brix 이 되도록 녹용농축액을 제조한다.① Mix raw green tea with water at a weight ratio of 1: 4, boil at 95 ° C for 7 hours, concentrate under reduced pressure, and prepare a deer antler for 60 ~ 70 ° Brix.
② 상기 녹용농축액을 표 1의 가수분해효소의 특성에 따라 37 ~ 60℃, pH 6 ~ 8로 맞추고, 가수분해효소를 질량비 100:1로 혼합하여 24시간 가수분해시킨다. 본 발명의 일실시예에서는 protamex (Novozymes) 가수분해효소를 이용하였다.② The velvet antler is adjusted to 37-60 ° C and pH 6-8 according to the characteristics of the hydrolytic enzymes shown in Table 1, and the hydrolytic enzymes are mixed at a mass ratio of 100: 1 and hydrolyzed for 24 hours. In one embodiment of the present invention, protamex (Novozymes) hydrolase was used.
③ 가수분해물을 여과지로 여과한 후, 온도를 높여 효소활성을 정지시킨다.③ After the hydrolyzate is filtered through filter paper, the enzyme activity is stopped by increasing the temperature.
④ 가수분해물의 pH를 7로 조정한 후, 액상 또는 동결건조를 통한 분말형 녹용추출물을 완성한다.
④ After adjusting the pH of the hydrolyzate to 7, complete the powdered antler extract by liquid or freeze-drying.
2. 식물혼합추출물의 제조2. Preparation of Plant Mixture Extract
녹용추출물을 이용한 가공식품 제조를 위하여 녹용 특유의 비린내를 제거가 필요하다. 본 발명에서는 녹용을 이용한 다양한 가공제품 개발에 활용하고자 각 종 문헌을 참고로 하여 항산화성이 큰 것으로 알려져 있는 인삼, 백출, 백복령, 당귀, 천궁, 숙지황, 백작약, 황기, 육계 및 감초 등, 10종의 한약재를 선택한 후 각 식물 추출물의 항산화 활성을 측정하였다.For the production of processed food using the antler extract, it is necessary to remove the intestine specific to the antler. In the present invention, 10 kinds of antioxidants such as ginseng, Baekbok, Baekbokryeong, Angelica gigas, Seokjung, Seokjihwang, Hwanggi, Broiler and Licorice are known to have antioxidative properties The antioxidant activity of each plant extract was measured.
항산화능 분석은 DPPH, hydroxyl, alkyl 및 superoxide radical 소거능 측정으로 확인하였다. 각 라디칼 소거능 측정방법은 아래와 같다.Antioxidant activity was determined by measuring DPPH, hydroxyl, alkyl and superoxide radical scavenging activity. The method of measuring each radical scavenging ability is as follows.
가)DPPH 라디칼 소거활성분석: DPPH 라디칼 소거활성은 Nanjo 등 (1996)에 의한 방법으로 측정하였다. 각각의 시료에 60ul의 에탄올 용액, 60ul의 DPPH 용액 (0.06 mM)을 혼합한 후 그 중 50ul를 100ul의 Teflon 모세관에 옮겨 담아 ESR spectrophotometer 분석에 사용하였다. (측정조건 : central field, 3475g ; modulation frequency, 100 kHz; modulation amplitude, 2 g; microwave power, 5mW; gain, 6.3×105 ; temperature, 298 K)A) Analysis of DPPH radical scavenging activity: DPPH radical scavenging activity was measured by Nanjo et al. (1996). 60ul of ethanol solution and 60ul of DPPH solution (0.06mM) were mixed in each sample. 50ul of the solution was transferred to 100ul of Teflon capillary and used for ESR spectrophotometer analysis. (Measurement condition: central field, 3475 g; modulation frequency, 100 kHz; modulation amplitude, 2 g; microwave power, 5 mW; gain, 6.3 × 10 5 ;
나) Hydroxyl 라디칼 소거활성분석: Hydroxyl 라디칼 소거활성은 Haber-Weiss의 촉매 이온 방법을 사용하였다. 5,5-Dimethyl-1-pyrroline-N-oxide(DMPO) 스핀 트랩을 이용하여 hydroxyl 라디칼을 발생시키고, 전자스핀공명 기기(electron spin resonance)를 사용하여 분석하였다. 각 효소에 의한 가수분해물 (0.2ml)을 0.2ml의 DMPO(0.3M), 0.2ml의 FeSO4 (10mM) 그리고 0.2ml의 H2O2(10mM)를 phosphate 완충용액(pH 7.2)과 혼합하여 Teflon 모세관에 100ul를 옮긴 다음 2분 30초 후에 전자스핀공명 기기를 이용하여 측정였다. (측정조건 : central field, 3475 g; modulation frequency, 100 kHz; modulation amplitude, 2 g; microwave power, 1mW; gain 6.3×105 및 temperature, 298 K)B) Hydroxyl radical scavenging activity analysis: Hydroxyl radical scavenging activity was measured by Haber-Weiss's catalytic ion method. Hydroxyl radicals were generated using 5,5-dimethyl-1-pyrroline-N-oxide (DMPO) spin trap and analyzed using electron spin resonance. The hydrolyzate (0.2 ml) of each enzyme was mixed with 0.2 ml of DMPO (0.3 M), 0.2 ml of FeSO 4 (10 mM) and 0.2 ml of H 2 O 2 (10 mM) in phosphate buffer 100 μl was transferred to a Teflon capillary tube and measured with an electron spin resonance instrument after 2 minutes 30 seconds. (Measurement condition: central field, 3475 g; modulation frequency, 100 kHz; modulation amplitude, 2 g; microwave power, 1 mW; gain 6.3 x 10 5 and temperature,
다) Alkyl 라디칼 소거활성분석: Alkyl 라디칼은 AAPH 처리에 의해 발생시켰다. 10mmol/L의 AAPH 10mmol/L의 4-POBN 그리고 적정농도의 시료를 phosphate- bufferedsaline (PBS, pH 7.4)와 혼합하여 항온수조에서 37℃로 30분 동안 반응시킨 후, Telflon capillary tube 에 100ul를 옮겨 담아 ESR spectrophotometer 분석에 사용하였다. (측정조건 : central field, 3475 g; modulation frequency, 100 kHz; modulation amplitude, 2 g; microwave power, 10mW; gain, 6.3×105; temperature, 298 K)C) Analysis of Alkyl radical scavenging activity: Alkyl radicals were generated by AAPH treatment. After 10 mmol /
라) Superoxide 라디칼 소거활성분석: Superoxide 라디칼은 자외선 조사된 리보플라빈/EDTA 계에 의해 측정하였다. 365nm 의 자외선에서 1분 동안 조사된 각기 다른 농도의 샘플과 0.3mM의 리보플라빈, 5.0 mM의 EDTA, 0.1M의 DMPO를 혼합하여 반응시켰다. 반응물을 Telflon capillary tube에 100ul 를 옮겨 담아 ESR spectrophotometer 분석에 사용하였다. (측정조건 ; central field, 3475 g; modulation frequency, 100 kHz; modulation amplitude, 2 g; microwave power, 4mW; gain, 6.3×105; temperature, 298 K)D) Superoxide radical scavenging activity: Superoxide radicals were measured by ultraviolet irradiated riboflavin / EDTA system. The samples were incubated for 1 min at 365 nm in ultraviolet light and 0.3 mM riboflavin, 5.0 mM EDTA, and 0.1M DMPO were mixed and reacted. The reactants were transferred to a Telflon capillary tube and used for ESR spectrophotometer analysis. (Measurement condition: central field, 3475 g; modulation frequency, 100 kHz; modulation amplitude, 2 g; microwave power, 4 mW; gain, 6.3 x 10 5 ;
표 2은 식물추출물의 배합비율 및 각 식물의 DPPH radical 소거활성을 나타낸 것이다. Electron spin resonance (ESR) spectrometer를 이용하여 DPPH radical 소거능을 측정하여 각각의 IC50 (mg/ml) 값을 비교해 본 결과, 각 식물추출물의 DPPH radical에 대한 IC50 값은 0.12~3.87 mg/ml의 범위를 보였으며, 그 중 백작약의 IC50 값이 0.12 mg/ml로 가장 큰 항산화능을 보였다. 반면 황기의 IC50 값이 3.87 mg/ml로 항산화능이 가장 적은 결과를 보였으며, 대추의 경우에는 항산화능이 거의 없는 것으로 나타났다.Table 2 shows the blending ratio of plant extracts and DPPH radical scavenging activity of each plant. Electron spin resonance (ESR) the result of this by using a spectrometer measuring the DPPH radical scavenging activity compared to the respective IC 50 (mg / ml) value, IC 50 values for the DPPH radical of each plant extract of 0.12 ~ 3.87 mg / ml . Among them, IC 50 value of vinegar was 0.12 mg / ml, which showed the greatest antioxidative capacity. On the other hand, the IC 50 value of Hwanggi was 3.87 mg / ml, which showed the lowest antioxidant ability. Jujube showed almost no antioxidant ability.
이러한 결과를 바탕으로 녹용효소가수분해물의 생리활성을 저감시키지 않으면서 항산화활성 등의 생리활성을 증대시킬 수 있는 부원료의 배합비율을 결정하여 식물혼합추출물을 제조하였다. 식물혼합추출물의 제조과정은 다음과 같다.Based on these results, the blending ratio of the raw materials that can increase the physiological activity such as antioxidant activity without reducing the physiological activity of the hydrolyzate of the antler was determined to prepare a plant mixed extract. The production process of the plant mixture extract is as follows.
① 인삼 14.9 중량%, 백출 15.1 중량%, 백복령 15.2 중량%, 당귀 4.2 중량%, 천궁 2.5 중량%, 숙지황 7.8 중량%, 백작약 0.5 중량%, 황기 16.9 중량%, 육계 16.6 중량%, 감초 6.2 중량%의 식물혼합물을 제조한다.1) Ginseng, 14.9% by weight, 15.1% by weight of white ginseng, 15.2% by weight of white ginseng, 4.2% by weight of ginseng, 2.5% by weight of ginseng root, 7.8% by weight of sorghum ginger, 0.5% ≪ / RTI >
② 상기 식물혼합물을 물과 중량비 1 : 4가 되도록 하여 혼합추출기에서 고형분이 15% 이상 될 때까지 농축, 추출한다.② Make the plant mixture 1: 4 by weight in water and concentrate and extract it in a mixing extractor until the solid content exceeds 15%.
③ 상기 식물혼합추출물을 액상 또는 동결건조를 통한 분말형 녹용추출물을 완성한다.(3) The powdery antler extract is prepared by liquid or freeze-drying the plant mixed extract.
3. 녹용효소가수분해물 및 식물혼합추출물의 혼합3. Mixing of hydrolysates of enzymes of antler and plant extracts
상기의 식물추출물의 항산화 활성 측정 결과를 바탕으로 녹용효소가수분해물과 식물혼합추출물을 일정비율로 혼합하여 녹용 효소 가수분해 추출물을 제조하였다. 녹용 효소 가수분해 추출물의 기능성 제품 개발을 위한 배합비율 예를 표 3에 나타내었다. 도 1은 녹용 효소 가수분해 추출물의 액상 또는 분말형태의 제형을 나타낸 사진이다. A는 액상의 녹용 효소 가수분해 추출물이며, B는 분말형 녹용 효소 가수분해 추출물이다. Based on the results of the antioxidative activity measurement of the above plant extracts, the hydrolyzed starch hydrolyzate and plant hydrolyzate were mixed at a certain ratio to prepare hydrolyzed hydrolyzate of antler. Table 3 shows examples of mixing ratios for the development of functional products of the hydrolyzed extract of antler macrolide. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing a liquid or powder form of a hydrolyzed extract of an antler. A is a hydrolyzed hydrolysis extract of lecithin, and B is hydrolyzed hydrolysis of powdered antler.
※식물혼합추출물 (인삼 14.9 중량%, 백출 15.1 중량%, 백복령 15.2 중량%, 당귀 4.2 중량%, 천궁 2.5 중량%, 숙지황 7.8 중량%, 백작약 0.5 중량%, 황기 16.9 중량%, 육계 16.6 중량%, 감초 6.2 중량%)
※ Plant extracts (14.9% by weight of ginseng, 15.1% by weight of white ginseng, 15.2% by weight of white ginseng, 4.2% by weight of Angelica gigantis, 2.5% by weight of ginseng root, 7.8% by weight of sorghum, 0.5% 6.2% by weight licorice)
상기 제조한 녹용 효소 가수분해 추출물의 유효 생리활성성분 함량 및 항산화활성을 측정하였다. 유효 생리활성성분의 함량은 우론산, 시알산, 글리코사미노글리칸, 총당량 및 콜라겐의 함량을 측정하였으며, 측정방법은 다음과 같다.The physiologically active ingredient content and antioxidant activity of the hydrolyzed extract of the antler dextrose were measured. The contents of uronic acid, sialic acid, glycosaminoglycan, total equivalent weight and collagen content were measured and the measurement method was as follows.
가) 우론산 (Uronic acid) 분석: 시료를 4℃에서 0.5M EDTA 2Na(pH 7.4)로 탈칼슘화 하였다. Crude Papein을 5mM EDTA와 5mM Cystein HCL을 포함하는 0.1M Phosphate buffer (pH 6.5)와 혼합하여 65℃에서 30분간 Papein을 활성화시켰다. 그 후 활성화된 Papein으로 65℃에서 16시간 동안 단백질을 분해시켜서 Carbazole 반응에 의해 530㎚에서 측정하였다.A) Uronic acid analysis: The sample was decalcified at 4 ° C with 0.5 M EDTA 2Na (pH 7.4). Crude Papein was mixed with 0.1 M phosphate buffer (pH 6.5) containing 5 mM EDTA and 5 mM Cystein HCl, and Papein was activated for 30 minutes at 65 ° C. The protein was then digested with activated Papein at 65 ° C for 16 h and measured at 530 nm by Carbazole reaction.
나) 시알산 (Sialic acid) 분석: 시료를 80℃에서 1시간 동안 0.1N Sulfuric acid (H2SO4)로 가수 분해한 후 Warren방법 (Warren, 1959)에 의해서 549㎚에서 측정하였다.B) Sialic acid analysis: The sample was hydrolyzed with 0.1 N sulfuric acid (H 2 SO 4 ) at 80 ° C for 1 hour and then measured at 549 nm by the Warren method (Warren, 1959).
다) 글리코사미노글리칸 (Glycosaminnoglycan)류의 분석: 우론산 (Uronic acid)에서 papein으로 분해시킨 것을 Dimethylmethylene blue dye binding 방법에 의해 540㎚에서 측정하였다.C) Analysis of glycosaminoglycans: The decomposition of paclitaxel in Uronic acid was measured at 540 nm by the dimethymeethylene blue dye binding method.
라) 총 당량 분석: 샘플 A, B 그리고 C용액을 200배와 400배로 희석시킨 다음, glucose standard 100㎍/㎖와 Fructose standard 100㎍/㎖를 0, 10, 20, 30, 40, 50의 농도로 준비하고 5% 황산과 95.5%의 H2SO4를 준비하였다. Standard 용액을 테스트 튜브에 2㎖ 넣고 페놀용액을 1㎖ 첨가한 후 서둘러 황산을 5㎖ 넣고 튜브를 voltexing 하여 10분간 방치하고 물속에 15분간 넣어두었다. 준비된 standard용액을 microplate에 200uL씩 나눠 담은 후, 산소와 반응하기 전에 absorbance를 측정하였다. 이 때 standard의 absorbance가 0.97이상이 되면 같은 방법으로 샘플 용액을 실험하였다.Total equivalence analysis: Samples A, B and C were diluted 200-fold and 400-fold, and then 100 μg / ml of glucose standard and 100 μg / ml of fructose standard were added at concentrations of 0, 10, 20, 30, And 5% sulfuric acid and 95.5% H 2 SO 4 were prepared. 2 ml of the standard solution was added to the test tube, 1 ml of the phenol solution was added, and 5 ml of the sulfuric acid was added in an hour. The tube was then subjected to voltexing for 10 minutes and water for 15 minutes. The prepared standard solution was divided into 200 μL of microplate, and the absorbance was measured before reacting with oxygen. At this time, when the absorbance of the standard was 0.97 or more, the sample solution was tested in the same manner.
마) 콜라겐 (Collagen) 분석: Bergman and Loxley (1963)를 사용하여 Hydroxyproline량으로 정량하였다. 시료 0.1g을 screw cap tube에 넣고 6N염산 10㎖을 첨가하여 110℃에서 24시간 이상 가수분해 한 후 가수분해 된 용액을 감압 농축하여 염산을 완전히 제거하고 구연산/초산완충용액 100㎖을 넣어 syringe filter로 filtering을 한 후 구연산/초산완충용액 900μg에 시료 100㎕를 희석하여 Hydroxyprolin량 측정시료로 사용하였다. 측정용 시료 300μl와 isopropanol 600μl을 혼합한 후 산화용액 300μl 첨가하여 vortexing 후 4분간 정지시켜 Ehrlich's시약 4㎖을 첨가하여 60℃에서 25분간 가열 처리한 후 흐르는 물에 2-3분간 냉각하였다. 냉각시킨 후 4시간 이내에 558nm에서 비색 정량하였다. 정량된 Hydroxyproline 함량에서 collagen계수 7.52를 곱하여 collagen량으로 환산하였다.Collagen analysis: Bergman and Loxley (1963) were used to quantify the amount of hydroxyproline. Add 0.1 g of the sample to the screw cap tube, add 10 ml of 6N hydrochloric acid, hydrolyze at 110 ° C for more than 24 hours, concentrate the hydrolyzed solution under reduced pressure, remove hydrochloric acid completely and add 100 ml of citric acid / acetic acid buffer And 100 μl of the sample was diluted in 900 μg of citric acid / acetic acid buffer solution and used as a sample for measuring the amount of hydroxyproline. 300 μl of the measurement sample and 600 μl of isopropanol were added, and 300 μl of the oxidizing solution was added. After vortexing, 4 ml of the Ehrlich's reagent was added, and the mixture was heated at 60 ° C. for 25 minutes and then cooled in flowing water for 2-3 minutes. After cooling, colorimetric determination was made at 558 nm within 4 hours. The amount of collagen was calculated by multiplying collagen coefficient of 7.52 by the amount of hydroxyproline.
상기 제조한 녹용 효소 가수분해 추출물의 유효 생리활성성분 함량 및 항산화활성은 표 4와 표 5에 나타내었다. 녹용 효소 가수분해 추출물의 DPPH, hydroxyl 및 alkyl radical 소거활성에 대한 IC50값은 각각 1.61 mg/mL, 2.24 mg/mL, 1.01 mg/mL 으로 alkyl radical에 대한 소거능이 가장 큰 것으로 나타났다.Table 4 and Table 5 show the effective physiologically active ingredient content and antioxidant activity of the hydrolyzed extract of dexamethasaccharide prepared above. Antler IC 50 values for DPPH, hydroxyl and alkyl radical scavenging activity of the enzyme hydrolysis extract was found to scavenging the largest for the alkyl radical to 1.61 mg / mL, 2.24 mg / mL, 1.01 mg / mL , respectively.
소비자가 쉽게 녹용함유 식품을 이용할 수 있도록 최적의 녹용 소재 제형 및 첨가량을 결정하여 녹용함유 식품을 개발하고, 이들의 이화학적 특성 분석 및 관능평가를 실시하였다. 이하 실시예에서 구체적으로 설명한다.We have developed the antler - containing food by determining the optimum dosage form and dosage of antler material so that consumers can easily use antler - containing food. We analyzed their physicochemical properties and sensory evaluation. Hereinafter, the present invention will be described in detail with reference to Examples.
<< 실시예Example 1 : 녹용 1: antler 요거트의Yogurt 제조> Manufacturing>
1. 녹용 요거트의 제조방법1. Manufacturing method of antler yogurt
녹용 요거트를 제조하기 위하여 요거트 스타터(시판 유산균음료 사용), 우유, 요거트 제조기, 뜨거운 물을 준비한다. 상기 제조한 녹용 효소 가수분해 추출물을 포함하는 녹용 요거트의 제조방법은 다음과 같다.Prepare yogurt starters (using commercial lactobacillus beverages), milk, yogurt maker, and hot water to make antler yogurt. The process for producing antler yoghurt comprising the hydrolyzed extract of dexamethasaccharide prepared as described above is as follows.
① 우유 1000 ml에 유산균 발효를 위한 스타터(시판 유산균음료 사용) 100 ml를 고르게 혼합한다.① Mix 100 ml of milk into a 100 ml starter for lactic acid bacteria fermentation (use commercially available lactic acid bacteria drink).
② 발효용기에 ①의 혼합물과 녹용 효소 가수분해 추출물을 0, 1, 3, 5 및 10 w/v(%)로 각각 첨가한다.② Add 1) mixture of starch hydrolyzate and 0, 1, 3, 5 and 10 w / v (%) to the fermentation vessel.
③ 요거트 본체의 내부에 끓는 물을 붓는다.③ Pour boiling water into the inside of the yogurt body.
④ 발효용기를 요거트 본체의 내부에 넣고 본체 뚜껑을 닫는다.④ Place the fermentation vessel inside the yogurt body and close the body lid.
⑤ 8시간 발효 후, 냉장보관한다.
⑤ After fermentation for 8 hours, refrigerate.
2. 녹용 요거트의 녹용 효소 가수분해 추출물 농도 결정2. Determination of the concentration of hydrolyzed extract of antler cocktail of antler yoghurt
녹용 요거트를 위한 최적의 녹용 효소 가수분해 추출물 농도를 결정하기 위하여 녹용 효소 가수분해 추출물 함유량에 따른 색채, pH, 당도, 점도, 관능평가를 실시하였다. 각 항목의 측정방법은 다음과 같다.The color, pH, sugar content, viscosity and sensory evaluation according to the content of the hydrolyzed extract of the antler were investigated to determine the optimum concentration of the hydrolyzed extract of the antler cocktail for the antler yoghurt. The measurement method of each item is as follows.
pH 측정 : pH는 AOAC method(1990)를 적용하여 시료 5g을 30 mL의 증류수와 함께 넣고 균질화한 후 3,000 rpm에서 15분간 원심분리한 후 상등액을 취하여 pH meter(420 Benchtop, Orion Research, USA)로 측정하였다.pH: The pH was measured by AOAC method (1990), 5 g of sample was added with 30 mL of distilled water, homogenized, centrifuged at 3,000 rpm for 15 minutes, and the supernatant was collected with a pH meter (420 Benchtop, Orion Research, USA) Respectively.
당도 측정 : 당도는 시료 5g에 증류수 30 mL를 균질화한 후 원심분리(3,000 rpm, 20 min)하여, 상층액을 취하여 당도계(N-1E Brix 0∼32%, Atago, Japan)를 사용하여 측정하였다.Brix measurement: The sugar content was measured by homogenizing 30 g of distilled water in 5 g of sample, centrifuging (3,000 rpm, 20 min) and taking the supernatant using a sugar meter (N-1E Brix 0-32%, Atago, Japan) .
색도 평가 : 시료를 blender에 마쇄한 후 투명한 플라스틱 용기 (50ㅧ12mm)에 담아 색차계(Digital color measuring/difference calculation meter)를 사용하여 Hunter L값(명도), a값(적색도), b값(황색도) 및 △E값(색차지수) 측정하였다.Color evaluation: The sample was crushed into a blender and placed in a transparent plastic container (50 ㅧ 12mm). Using Hunter L value (brightness), a value (redness), b value (Yellowing degree) and DELTA E value (color difference index).
관능평가 : 각 시료는 3자리 난수를 표기한 코팅된 일회용 컵에 담아서 물과 함께 평가자에게 제시하였다. 관능검사로는 색, 맛, 향, 조직감, 전반적인 기호도 및 구입의향 등에 관해 조사하였다.Sensory Evaluation: Each sample was placed in a coated disposable cup labeled with three-digit random numbers and presented to the evaluator along with water. Sensory evaluation was carried out on color, taste, fragrance, texture, general preference and purchase intention.
도 2는 녹용 효소 가수분해 추출물의 첨가량을 달리하여 제조한 녹용 요거트의 색채비교사진이다. 녹용 소재 첨가량(0, 1, 3, 5, 및 10% w/v)이 증가함에 따라 현저하게 색이 진해지는 것으로 나타났다.FIG. 2 is a color comparison photograph of antler yoghurt prepared by varying the addition amount of the hydrolyzed extract of the antler macromer. As the amount of antler material added (0, 1, 3, 5, and 10% w / v) increased, the color became remarkably darker.
도 3과 4는 녹용 효소 가수분해 추출물의 첨가량을 달리하여 제조한 녹용 요거트의 pH와 당도를 나타낸 그래프이다. 녹용 효소 가수분해 추출물 첨가 yogurt의 pH는 4.1~4.15의 범위를 보여 녹용 소재 첨가량이 증가함에 따라 pH 는 감소하는 경향을 보였으나 녹용 효소 가수분해 추출물를 첨가하지 않은 대조군과 유의적인 차이는 보이지 않았다. 당도의 경우는 녹용 효소 가수분해 추출물의 첨가량에 따라 7.8~9.9 Brix % 범위를 보여 녹용 소재 첨가량이 증가함에 따라 당도가 감소하였지만 녹용 효소 가수분해 추출물 3% 첨가까지는 대조군과 큰 차이를 보이지 않았다.3 and 4 are graphs showing the pH and sugar content of antler yoghurt prepared by varying the addition amount of the hydrolyzed extract of antler macrolide. The pH of yogurt added with the hydrolyzed hydrolyzed extract was in the range of 4.1 ~ 4.15. The pH of hydrolyzed hydrolyzate of yogurt was decreased with increasing the amount of deer antler. In the case of sugarcane, sugar content was ranged from 7.8 to 9.9 Brix% depending on the amount of hydrolyzed hydrolyzate of the antler, indicating that sugar content decreased with increasing antler content.
표 6은 녹용 효소 가수분해 추출물의 첨가량을 달리하여 제조한 yogurt의 점도 를 나타낸 것이다. 요거트의 점도는 녹용 소재의 첨가량이 증가함에 따라 3% w/v 까지는 유의적으로 증가하는 결과를 보인 반면 4% w/v 첨가시에는 점도가 크게 감소하는 결과를 보였다. 이는 녹용소재가 요거트 내의 단백질과 결합하여 단백질 수화율 그리고 보수력 등의 겔 강도에 영향을 주어 점도가 오히려 감소되었을 것으로 사료된다.Table 6 shows the viscosity of yogurt prepared by varying the amount of hydrolyzed hydrolyzate of antler. The viscosity of yogurt was significantly increased up to 3% w / v with the addition of deer antler, while the viscosity was significantly decreased with 4% w / v addition. This suggests that the antler material binds to proteins in yogurt and affects the gel strength such as protein hydration rate and water holding power, resulting in a decrease in viscosity.
표 7과 도 5는 녹용 효소 가수분해 추출물의 첨가량을 달리하여 제조한 yogurt의 관능 평가 결과를 나타낸 것이다. Table 7 and FIG. 5 show the sensory evaluation results of yogurt prepared by varying the addition amount of the hydrolyzed extract of the antler macrolide.
녹용 yogurt의 관능 평가를 7점 척도법을 사용하여 실시한 결과 녹용 효소 가수분해 추출물 3% 첨가한 경우의 색, 향, 맛, 조직감 및 전반적인 기호도가 가장 높은 것으로 조사되었다. 반면 5% 이상 첨가한 경우는 유의적으로 관능평가 결과값이 낮아졌으며 이는 녹용소재 5%이상 첨가의 경우 녹용을 비롯한 한약재 맛이 너무 강하게 느껴짐에 따른 결과로 보이며 대조군에 비해 녹용 소재를 첨가한 경우 약간의 한약재 향 및 맛이 느껴짐으로 인해 기호도가 높게 나타났을 것으로 사료된다.The sensory evaluation of antler grape yogurt was carried out using the 7 point scoring method. The color, flavor, taste, texture and overall acceptability were highest when 3% hydrolyzed hydrolyzate of the antler was added. On the other hand, the addition of more than 5% resulted in a lower sensory evaluation value. This result is due to the fact that the taste of herbal medicines including antler is too strong when 5% or more of antler material is added. The taste and sensation of some herbal medicines seemed to have a high preference.
상기 결과로 종합해볼 때 항산화활성을 보이는 녹용소재를 이용하여 기능성 드링크제 특히 녹용 요거트 개발 시 1~5%의 녹용소재를 첨가하는 것이 최적인 것으로 사료되며, 본 발명에서는 녹용소재의 경제성을 고려하여 항산화 활성 및 기호도가 높은 녹용 소재 첨가량을 1%로 고정하고 이후 부원료 등의 첨가량 등을 표준화하여 시제품을 제조하였다.
In view of the above results, it is considered to be optimal to add 1 ~ 5% of deer antler for the development of functional drinking agents, especially antler yogurts, using antlerization materials having antioxidant activity. In the present invention, The amount of antler material with high activity and preference was fixed at 1%, and then the amount of additive, etc. was standardized to produce a prototype.
3. 녹용 요거트의 설탕 첨가량 결정3. Determination of addition amount of sugar in antler yogurt
도 6은 1% w/v 녹용 효소 가수분해 추출물 함유 요거트에 당의 첨가량을 달리하여 제조한 녹용 요거트의 비교사진이며, 도 7과 도 8은 당의 첨가량을 달리하여 제조한 녹용 요거트의 pH와 당도를 나타낸 그래프이다. 도 7과 8에서 보는 바와 같이 설탕의 첨가량 (1%~5% w/v)을 달리하여 제조한 녹용 유산균 음료의 pH 및 당도는 설탕 첨가량에 비례하여 증가하였다. 표 8은 설탕량을 달리하여 제조한 yogurt (녹용 효소 가수분해 추출물 함량, 1% w/v)의 색도 및 점도 변화 측정 결과를 나타낸 것이다. 녹용 효소 가수분해 추출물의 농도 증가에 따라 밝기의 L값은 무 첨가군에 비하여 현저히 낮아졌고 노란색의 b값과 붉은색을 나타내는 a값은 높아졌다. 이와 같은 변화는 녹용 효소 가수분해 추출물 첨가량이 증가할수록 뚜렷이 나타났다. 한편 녹용 요거트의 점도는 당 함량의 증가에 비례적으로 증가하는 결과를 보였다.FIG. 6 is a comparative photograph of antler yoghurt prepared by varying the amount of sugar added to the yogurt containing 1% w / v antler enzyme hydrolysis extract. FIGS. 7 and 8 are graphs showing pH and sugar content of antler yoghurt Fig. As shown in FIGS. 7 and 8, the pH and sugar content of the antler soluble lactic acid bacteria drink prepared by varying the addition amount of sugar (1% to 5% w / v) increased in proportion to the addition amount of sugar. Table 8 shows the measurement results of the chromaticity and viscosity change of yogurt (content of hydrolyzed starch antler extract, 1% w / v) prepared by varying the amount of sugar. The L value of brightness was significantly lower than that of no - added group as the concentration of hydrolyzed extract of the antler was increased, and a value of yellow b value and red value were increased. These changes were evident as the amount of hydrolyzed extract of deer antler increased. On the other hand, the viscosity of antler yogurt increased proportionally with the increase of sugar content.
녹용 효소 가수분해 추출물의 첨가량을 1% w/v로 하여 이에 당의 첨가량을 달리하여 제조한 녹용 유산균 음료의 관능평가 결과는 표 9에 나타내었다. 녹용 요거트의 관능 평가를 7점 척도법을 사용하여 실시한 결과 설탕을 첨가하지 않은 대조구에 비해 설탕을 첨가한 요거트에서 전반적인 기호도 값이 높은 것으로 나타났으며, 특히 설탕 첨가량 2% 이상에서 기호도 값이 크게 증가하는 결과를 보였다.Table 9 shows the sensory evaluation results of the antler soluble lactic acid bacteria drink prepared by varying the amount of sugar added to 1% w / v of the hydrolyzed extract of the antler. In the sensory evaluation of antler yoghurt, the overall acceptance value was higher in the yogurt with sugar added than in the control without sugar addition, and the preference value was significantly increased at more than 2% Respectively.
도 9는 1% w/v 녹용 효소 가수분해 추출물 함유 요거트에 설탕량의 첨가량을 달리하여 제조한 녹용 요거트의 관능평가를 나타낸 그래프이며, 도 10은 녹용 효소 가수분해 추출물을 포함하는 녹용 요거트(유산균 음료)의 시제품 사진이다. 이상의 결과를 종합해 볼 때 녹용 효소가수분해물을 소재로 하여 제조한 유산균 음료의 경우 녹용 효소 가수분해 추출물 1 %(w/v), 설탕 첨가량 2~3 %(w/v) 이상이 가장 적합할 것을 확인하였다.
FIG. 9 is a graph showing the sensory evaluation of antler yoghurt prepared by varying the amount of sugar added to the yogurt containing 1% w / v hydrolyzed enzymatic hydrolysis extract, FIG. 10 is a graph showing the sensory evaluation of antler yoghurt Beverage). In the case of lactic acid bacteria beverages prepared using the hydrolyzate of the antler dextrose, the hydrolysis of 1% (w / v) and 2 ~ 3% (w / v) Respectively.
4. 녹용 요거트의 생리활성 유효성분의 함량 측정4. Measurement of content of physiologically active ingredient of antler yoghurt
표 10은 녹용 효소 가수분해 추출물을 첨가하여 제조한 유산균 음료 시제품의 유효성분 함량을 나타낸 것이다. 최종 제조된 녹용 유산균 음료내의 유효성분 및 그 함량은 uronic acid 0.075mg, sialic acid 0.221mg, Glycosaminoglycan 0.225mg, Total carbohydrate 0.625mg 및 collagen 0.380mg으로 나타났다.Table 10 shows the active ingredient content of the lactic acid bacterium beverage product prepared by adding the hydrolyzed hydrolyzate of dexamethasone. The active ingredients and their contents in the fermented lactic acid bacteria drink were 0.075 mg of uronic acid, 0.221 mg of sialic acid, 0.225 mg of glycosaminoglycan, 0.625 mg of total carbohydrate and 0.380 mg of collagen.
<실시예 2 : 녹용 타정의 제조>≪ Example 2: Preparation of antler cream >
1. 녹용 타정의 제조방법1. Manufacturing method of antler
상기 녹용 효소 가수분해 추출물은 DPPH, hydroxyl 및 alkyl radical 소거능에 대해 1.61 mg/mL, 2.24 mg/mL, 1.01 mg/mL의 IC50값을 보였다. 이러한 항산화 활성을 갖는 녹용 효소 가수분해 추출물을 고농도로 섭취하기에는 향과 맛이 너무 강해 어려움을 있었다. 따라서 이러한 단점을 보완하고자 타정 (혹은 연질캡슐)의 형태로 제조하였다.The hydrolyzate of the dexamethasone showed IC 50 values of 1.61 mg / mL, 2.24 mg / mL, and 1.01 mg / mL for DPPH, hydroxyl and alkyl radical scavenging activity. The ingestion of the antlerotic enzymatic hydrolysis extract having the antioxidant activity at a high concentration was difficult because of the incense and flavor too strong. Therefore, it was prepared in the form of tablets (or soft capsules) to compensate for these disadvantages.
도 11은 녹용 효소 가수분해 추출물을 포함하는 녹용 타정의 사진이다. 녹용 타정의 제조는 서울대학교 약학대학에 의뢰하였으며, 표 11 및 표 12는 제조된 녹용 타정의 영양성분에 대한 STANDARD FLOW SHEET이다.Fig. 11 is a photograph of antler antler containing hydrolyzed extract of antler macromolecule. The manufacture of antler cream was commissioned by the College of Pharmacy, Seoul National University, and Table 11 and Table 12 are STANDARD FLOW SHEET for the nutritional components of antler cream.
표 13은 녹용타정 1정 당(500mg) 유효성분의 함량을 나타낸 것이다. 녹용타정 1정 당 우론산 2.5 mg, 시알산 7.5 mg, 글리코사미노글리칸 7.5 mg, 총 탄수화물 20 mg 및 콜라겐 12.5 mg을 함유한 것으로 나타나, 녹용 타정의 경우, 다른 가공식품에 비하여 높은 농도로 녹용의 생리활성물질을 섭취할 수 있는 것을 알 수 있었다. 도 12는 이렇게 제조된 녹용 효소 가수분해 추출물을 포함하는 녹용 타정의 시제품 사진이다.Table 13 shows the content of active ingredient per one tablet (500 mg) of antler. It was shown that 1 tablet of antler was contained uronic acid 2.5 mg, sialic acid 7.5 mg, glycosaminoglycan 7.5 mg, total carbohydrate 20 mg and collagen 12.5 mg. It was found that physiologically active substance of antler can be ingested. FIG. 12 is a photograph of a prototype of antler cream containing the hydrolyzed extract of antler family.
<실시예 3 : 녹용 양갱의 제조>≪ Example 3: Preparation of antler for yellowing &
1. 녹용 양갱의 제조방법1. Method for manufacturing antler
녹용 양갱을 제조하기 위하여 팥소 500g, 한천가루 15g, 물 300mL, 설탕 50g, 물엿 60g을 준비한다. 상기 제조한 녹용 효소 가수분해 추출물을 포함하는 녹용 양갱의 제조방법은 다음과 같다.500 g of bean jam, 15 g of agar powder, 300 mL of water, 50 g of sugar, and 60 g of syrup are prepared to prepare the noodles. The preparation method of the antler nectar containing the hydrolyzed extract of the antler enzyme is as follows.
① 한천가루를 물에 15분간 불린다.① Agar powder is called water for 15 minutes.
② 불린 한천과 설탕을 넣어 중간불로 녹이고 녹인다. ② Put called agar and sugar, melt in the middle and melt.
③ 팥 앙금을 넣고 잘 섞은 후, 주걱으로 저어가며 끓인다.③ Put red bean dip and mix well, then stir with a spatula and boil.
④ 끓어오르면 약한 불로 줄여 10~15분간 저어가며 끓이다가 물엿을 첨가한다.④ When boiling, reduce to a low heat, stir for 10 ~ 15 minutes, boil and add syrup.
⑤ 녹용 효소 가수분해 추출물(분말형)을 농도별로 첨가한다.⑤ Add hydrolyzed extract (powdery type) of deer antler by concentration.
⑥ 한 김 식힌 후, 모양틀에 붓고 1시간 상온에서 냉각시킨다.⑥ After cooling, cool to a mold and cool for 1 hour at room temperature.
⑦ 완전히 굳은 양갱을 틀에서 꺼낸 후, 적당한 크기로 자른다.
⑦ After removing the completely hardened yoke from the mold, cut it to a suitable size.
2. 녹용 2. Antler 양갱의Yokan 녹용 효소 가수분해 추출물 농도 결정 Determination of concentration of hydrolyzed extract of antler
도 13은 녹용 효소 가수분해 추출물의 첨가량(0%, 1%, 2% 3%, w/v)을 달리하여 제조한 녹용 양갱의 사진이다. 녹용 효소 가수분해 추출물의 첨가량 (0%, 1%, 2% 3%, w/v)을 달리하여 제조한 녹용 양갱의 pH, 점도, 당도 및 색도 분석 결과는 표 14에 나타내었다.FIG. 13 is a photograph of a nasal sponge prepared by varying the addition amount (0%, 1%, 2% 3%, w / v) of the hydrolyzate of the antler macrolide. The results of pH, viscosity, solubility and colorimetric analysis of the nasal melon prepared by varying the addition amounts of hydrolyzed hydrolyzate of the antler (0%, 1%, 2% 3%, w / v) are shown in Table 14.
녹용 효소 가수분해 추출물 첨가량이 증가함에 따라 pH는 감소하는 결과를 보인 반면 점도는 증가하는 결과를 보였다. 당도 또한 점도와 같이 녹용 소재 첨가량의 증가에 따라 증가하는 결과를 보였다. 녹용 효소 가수분해 추출물 첨가에 따른 색도의 결과에서 명도 (L value)는 녹용소재 첨가에 따라 감소하는 결과를 보였으며, 적색도 (a value)와 황색도 (b value)는 대조구에 비해 증가하는 결과를 보였다.As the amount of the hydrolyzed extract of the antler was increased, the pH decreased but the viscosity increased. Sugar content also increased with increasing viscosity of visor. The L value was decreased with the addition of the antler substance and the a value and the b value were increased compared with the control. Respectively.
녹용 효소 가수분해 추출물의 첨가량 (0%, 1%, 2% 3%, w/v)을 달리하여 제조한 녹용 양갱의 조직감(texture)을 측정하였다. 시료의 조직감 특성을 알아보기 위하여 Texture analyser를 사용 probe(Φ 3mm, cylinder type)를 연속 2회 압착 후 얻은 힘-시간 곡선으로부터 경도, 부착성, 탄성, 씹힘성, 검성, 및 응집성을 측정하였다.The texture of the noodles prepared with different amounts (0%, 1%, 2% 3%, w / v) of hydrolyzed extract of antler was investigated. Hardness, adhesiveness, elasticity, chewiness, gumminess, and cohesiveness were measured from the force - time curves obtained by pressing the probe (Φ 3mm, cylinder type) two times in succession using a texture analyzer.
녹용 효소 가수분해 추출물의 첨가량 (0%, 1%, 2% 3%, w/v)을 달리하여 제조한 녹용 양갱의 texture 측정 결과는 표 15와 같다. 녹용 효소 가수분해 추출물 첨가에 따른 경도는 녹용 소재 첨가량의 증가에 따라 비례적으로 증가하는 결과를 보였다. 부착성은 녹용소재 첨가에 의해 큰 차이를 보이지 않은 반면, 탄성은 대조구가 가장 높게 나타났고 녹용 소재 3% 첨가시 가장 낮은 값을 보였다.Table 15 shows the results of the texture measurement of the nasal decanter prepared by varying the addition amount (0%, 1%, 2% 3%, w / v) of the hydrolysis extract of the antler. The hardness according to the addition of the hydrolyzed extract of the antler was found to increase proportionally with the increase in the amount of the antler. Adhesiveness was not significantly different by adding antler material, but elasticity was the highest in control and lowest value when 3% antler material was added.
경도 및 응집성과 연관된 검성, 삼키기 쉬운 상태로 반고체 식품을 씹는데 요구되는 에너지인 씹힘성과 응집성은 녹용 소재 첨가량이 증가함에 따라 비례적으로 증가하는 결과를 보였다.The chewiness and cohesiveness, which are the energy required to chew the semi - solid food in the easy - to - swallow condition, were increased proportionally with the increase of the amount of antler material added.
(hardness)Hardness
(hardness)
(adhesiveness)Attached
(adhesiveness)
(springiness)Shout
springiness
(chewiness)Chew strength
(chewiness)
(gumminess)Ging
(gumminess)
(cohesiveness)Cohesiveness
(cohesiveness)
녹용 효소 가수분해 추출물의 첨가량 (0%, 1%, 2% 3%, w/v)을 달리하여 제조한 녹용 양갱의 관능평가 결과는 표 16 및 도 14에 나타내었다. 녹용 효소 가수분해 추출물 첨가 양갱의 관능 평가를 7점 척도법을 사용하여 실시한 결과 씹힘성을 제외한 색, 향, 맛과 전반적인 기호도는 녹용 효소 가수분해 추출물를 2% w/v첨가한 군에서 기호도가 가장 높은 것으로 나타났다. 따라서, 녹용 효소 가수분해 추출물을 2% w/v 첨가하여 녹용 양갱을 제조하였다. 도 15는 이렇게 생산된 녹용 양갱의 시제품 사진이다.The sensory evaluation results of the nasal melon prepared by varying the addition amount (0%, 1%, 2% 3%, w / v) of the hydrolyzed extract of antler dextrose were shown in Table 16 and FIG. The color, flavor, taste and overall acceptability except for chewiness were highest in the group with 2% w / v of the hydrolyzed extract of antler enzymes when the sensory evaluation of the melancholic enzyme hydrolyzate extract was performed using the 7 point scale method appear. Thus, 2% w / v hydrolyzate of antler extract was added to prepare neroli. Fig. 15 is a photograph of a prototype of the thus-produced nose yangeng.
4. 녹용 양갱의 생리활성 유효성분의 함량 측정4. Measurement of the content of physiologically active ingredient
녹용 효소 가수분해 추출물을 이용하여 제조한 양갱의 유효성분 함량은 표 17에 나타내었다. 최종 제조된 녹용 양갱 내의 유효성분 및 그 함량은 uronic acid 0.110mg, sialic acid 0.295mg, Glycosaminoglycan 0.310mg, Total carbohydrate 0.760mg 및 collagen 0.510mg으로 나타났다.Table 17 shows the contents of the active ingredients of the melon juice produced by hydrolysis of the antler dextrose. The active ingredients and their contents in the noodles were 0.110 mg of uronic acid, 0.295 mg of sialic acid, 0.310 mg of glycosaminoglycan, 0.760 mg of total carbohydrate and 0.510 mg of collagen.
본 발명에 따른 녹용 효소 가수분해 추출물을 이용함으로써 녹용 특유의 비린맛이 저감되면서도 녹용의 고생리활성성분을 함유하는 녹용 함유 가공식품을 용이하게 제조하며, 각 녹용가공식품 제조 시 최적의 제조방법을 제공하는 녹용 효소 가수분해 추출물을 포함하는 가공식품과 그 방법에 관한 것이다. 본 발명의 녹용 효소 가수분해 추출물을 포함하는 가공식품은 상기 실시예의 녹용 요거트, 녹용 타정 및 녹용 양갱 이외에 녹용 효소 가수분해 추출물을 포함하는 드링크제, 절편, 캔디 또는 녹용효소가수분해추출액이나 캡슐, 과립형태 등일 수 있다.
By using the hydrolyzed extract of the antler dextrose according to the present invention, it is possible to easily produce antler-containing processed foods containing the antibiotically active ingredients of antler, while reducing the odor characteristic of the antler, And a process for producing the same. The processed food containing the hydrolyzed extract of dexamethasone of the present invention may be in the form of a drink, a slice, a candy or a dextrose hydrolyzate extract or a capsule containing the hydrolyzed extract of dexamethasone in addition to the antler cream, And so on.
본 발명에 따른 녹용의 고생리활성성분 함유 가수분해 효소추출물의 제조방법을 통하여 녹용 추출물을 제조하여 고가의 녹용에서 생리활성 성분의 추출을 배가시키고 이를 함유하는 적합한 식품형태를 제공함으로써 현대인의 건강증진과 식품산업 및 축산농가에 도움이 되므로 산업상 이용가능성이 있다.The present invention relates to a method for producing a hydrolytic enzyme-containing extract of deer antler according to the present invention, which comprises preparing a deer antler extract to double the extraction of a physiologically active ingredient from an expensive deer antler and providing a suitable food form containing the same, And food industries and livestock farmers.
Claims (9)
상기 (1)단계의 녹용농축액에 Celluclast, Termamyl, AMG, Ultraflo, Viscozyme으로 이루어진 군으로부터 선택되는 하나 이상의 가수분해효소를 질량비 100:1로 혼합하여, 24시간 반응시키는 단계(2); 상기 (2)단계의 가수분해물을 여과하고, 효소활성을 제거한 후, pH를 7로 맞추어, 동결건조시키는 단계(3)로 이루어진 녹용 효소 가수분해물을 제조하는 단계(가);
인삼 14.9 중량%, 백출 15.1 중량%, 백복령 15.2 중량%, 당귀 4.2 중량%, 천궁 2.5 중량%, 숙지황 7.8 중량%, 백작약 0.5 중량%, 황기 16.9 중량%, 육계 16.6 중량%, 감초 6.2 중량%의 식물혼합물을 물과 동일 중량으로 혼합 후, 85℃에서 고형분이 15 중량%가 될 때까지 농축시킨 식물혼합추출물을 제조하는 단계(나);
상기 가)단계의 녹용효소가수분해물과 상기 나)단계의 식물혼합추출물을 3:7의 비율로 혼합하는 녹용효소가수분해추출물 제조단계;
우유와 유산균 발효를 위한 스타터를 10:1의 비로 고르게 혼합한 혼합물을 제조하여 녹용효소가수분해추출물을 1-3 중량%, 설탕을 2-3 중량%로 첨가하여 발효한 것을 특징으로 하는 녹용효소가수분해추출물을 함유하는 요거트 제조방법.(1: 4), followed by boiling at 95 ° C for 7 hours to concentrate the concentrate under reduced pressure to prepare a deer serum concentrate having a Brix of 60 to 70 ° One);
(2) mixing at least one hydrolytic enzyme selected from the group consisting of Celluclast, Termamyl, AMG, Ultraflo and Viscozyme in a mass ratio of 100: 1 to the deer antler of step (1) for 24 hours; (A) preparing a deer antler enzyme hydrolyzate comprising the steps of filtering the hydrolyzate of step (2), removing the enzyme activity, adjusting the pH to 7, and lyophilization;
, 14.2% by weight of ginseng, 15.1% by weight of white ginseng, 15.2% by weight of white ginseng, 4.2% by weight of Angelica gigantis, 2.5% by weight of Ganoderma lucidum, 7.8% (B) mixing the plant mixture with water at the same weight, and concentrating the plant mixture to a solid content of 15% by weight at 85 캜;
A step of preparing an agar enzyme hydrolysis extract by mixing the agar enzymatic hydrolyzate of step (a) and the plant mixed extract of step (b) in a ratio of 3: 7;
A starch for milk and lactic acid fermentation is mixed in a ratio of 10: 1 to prepare a mixture. The starch is fermented by adding 1-3% by weight of the hydrolyzed hydrolysis product of Erosion Enzymes and 2-3% by weight of sugar. A method for preparing yoghurt containing a hydrolyzed extract.
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| KR102543551B1 (en) * | 2020-12-11 | 2023-06-14 | 애터미주식회사 | Method for producing fermented antler extract by three-step processing |
| JP2024501750A (en) * | 2020-12-30 | 2024-01-15 | ユハン ケア カンパニー リミテッド | Immune-enhancing deer mushroom enzymatically decomposed extract that significantly increases immune cell activity including NK cells |
| WO2024049115A1 (en) * | 2022-08-29 | 2024-03-07 | 주식회사 유한건강생활 | Food composition using enzymatic decomposition extract of antlers (henkiv®) for athletic performance enhancement or recovery from fatigue |
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