KR101966504B1 - Immune fuction enhanced food using colored vegetables - Google Patents

Abstract

The present invention utilizes a hue that includes antioxidant and anti-inflammatory activity including carotenoid as well as fiber as well as fiber, satisfies consumer's preference and portability, and can be used as an immunity The present invention relates to a method for producing a functional enhanced food.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing an immunological functional food,

The present invention relates to a food having a function of enhancing an immune function. In detail, it utilizes a hue vegetable including an antioxidant and an anti-inflammatory activity including carotenoid as well as fiber, satisfying consumer's preference and portability, and chewing without water To a method for producing an immunological function-enhancing food using a hue vegetable produced in a tablet type.

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Recent economic developments and westernized eating habits have improved the overall nutritional status of the population, but the obesity population is rapidly increasing and the chronic diseases associated with obesity are increasing.

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Therefore, life-style disease closely related to lifestyle (for example, food control, exercise, etc.) can be expected to be effective for the daily intake or consumption of foods Or functional products in the form of beverages.

Open Patent Publication No. 10-2010-0091438 (Aug. 19, 2010)

It is an object of the present invention to provide an immunological function using a hue vegetable produced by a tablet type so as to be able to satisfy consumer's preference and portability and chewing without water, And to provide a method for producing a fortified functional food.

In order to achieve the above object, the present invention provides a method of preparing a food having enhanced immune function, comprising: preparing a cut hue at 45 to 55 ° C for 5 to 7 hours; A grinding step of making dried vegetables into powder; 130 to 170 parts by weight of vegetable cream, 200 to 240 parts by weight of hydrous crystalline glucose, 50 to 80 parts by weight of maltodextrin, 40 to 70 parts by weight of whey powder, 70 to 90 parts by weight of skim milk powder A mixing step of mixing the components; A preparation step of preparing the mixture through the mixing step in the form of a tablet; .

At this time, the vegetable may be selected from squash, spinach, and purple sweet potato.

Alternatively, the vegetable may be a mixture of pumpkin, spinach, and purple sweet potato at a ratio of 3: 0.8-1.2: 0.8-1.2.

Preferably, the mixing step further comprises mixing 7 to 10 parts by weight of honey powder, fructose, and dietary fiber with respect to 100 parts by weight of the powder.

The immunocompound functional food using the present invention is characterized in that it is prepared through the above-described method.

The present invention has the advantage of being able to catch consumers' taste in taste as well as color taste, to carry easily, and to chew without water. Especially, the three kinds of hue vegetable which are used as the material of the present invention are cultivated in many areas and have a high yield, so that the meaning of R & D is significant, which can greatly contribute to the local economy.

1 is a flowchart showing a manufacturing process according to a preferred embodiment of the present invention,
FIG. 2 is a graph showing the results of cytotoxicity test of each color food tablet,
FIG. 3 is a graph showing induction of NO secretion from macrophages of each color food sample,
4 is a graph showing induction of TNF-a secretion from macrophages of each color food sample,
Figure 5 is a graph showing IL-6 secretion induction from macrophages of each color food sample,
6 is a graph showing the macrophage activation effect of the sample according to the present invention.

Hereinafter, a method of preparing an immunological function-enhancing food using the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart illustrating a manufacturing process according to a preferred embodiment of the present invention.

First, the first step is to prepare the cut tinted vegetable as a material preparation step (S 110) at a temperature of 45 to 55 ° C for 5 to 7 hours. This is to make the optimum temperature so that the color of vegetables does not change during the drying process. It is dried at 45 ℃ for 5 hours and low moisture is dried at 55 ℃ for 7 hours.

In the present invention, the vegetable may be selected from the group consisting of squash, spinach, and purple sweet potato, and a mixture of pumpkin, spinach, and purple sweet potato at a ratio of 3: 0.8-1.2: 0.8-1.2.

Next, the dried vegetable is pulverized using a jet mill as a grinding step (S 120). At this time, frictional heat is generated in the crusher during crushing, and crushing is performed by a jet mill instead of pinmill to prevent the color of the vegetables from changing during drying.

The pin mill is pulverized by frictional heat. As the internal temperature of the pulverizer rises to 70 ~ 80 ℃ due to frictional heat, the color of the pulverized material changes and the nutrients inherent in the material itself are destroyed.

The jet mill sucks the pulverized raw material into a high-speed jet produced by ejecting compressed air or water vapor over a certain pressure from a specific nozzle, accelerates the pulverized material sufficiently, and then collides the particles with each other or collides the accelerated particles on the impact plate Means a pulverizing pulverizer. It is used when a pulverized material of a level of several nm is dryly used, and in particular, it is possible to prevent color and nutrient destruction of a vegetable because the heat generated by pulverization is small.

In a third mixing step (S 130), 130 to 170 parts by weight of vegetable cream, 200 to 240 parts by weight of hydrated crystalline glucose, 50 to 80 parts by weight of maltodextrin, 40 to 80 parts by weight of whey powder, And 70 to 90 parts by weight of skim milk powder are mixed. These additives act as a kind of additive and should be mixed well. Therefore, put the other ingredients except vegetable powder first, put the crushed material at the end, mix it and mix it with high speed mixer so that foreign matter does not enter.

The vegetable cream may be selected from a variety of raw materials and is selected from the group consisting of sodium stearyl lactate, sorbitan fatty acid ester, polysorbate 60, glycerin fatty acid ester, silicon dioxide, sodium metaphosphate, casein sodium, potassium iodate, Hydrogenated oil), starch syrup, and the like.

The hydrous crystalline glucose and maltodextrin may be obtained from 100% corn flour.

At this time, 7 to 10 parts by weight of honey powder, crystalline fructose, and dietary fiber are further mixed with 100 parts by weight of the powder, thereby improving the flavor.

In the final formulation step (S 140), the mixture through the mixing step (S 130) is made into a tablet form.

Caution should be exercised in making the tablet because the particle size and volume of each other are different when the additives are mixed in the vegetable powder with natural color. The top / bottom depth of the punch making the tablet is 90 ~ 150mm, and the depth of the punch is 150mm.

If it is outside this range, the tablet will not form and will be crumbled. The upper and lower punches may stick when making the tablet using the ingredients containing vegetables with a lot of sugars, so it is better to apply an appropriate amount of emulsifier (magnesium stearate) .

<Experimental Method>

The test results for the products manufactured according to the present invention are as follows.

- Cells: RAW 264.7 macrophage macrophages were used.

- Cell Stimulation Test: The tablet according to each vegetable was powdered, and the water-soluble fraction was taken and reacted to cells (5x104 / well) for 24 hours at various concentrations.

- Cytotoxicity measurement: Cell proliferation was measured by MTT assay.

- Measurement of NO, TNF-a, and IL-6: Cell culture supernatant was quantified using an ELISA kit.

Samples: The samples were prepared to contain 13.2% of squash, spinach and purple sweet potato according to the manufacturing method according to the present invention. The mixed samples were mixed in a ratio of 6: 2: 2 of pumpkin: spinach: purple sweet potato at a ratio of 13.2% To prepare a tablet.

FIG. 2 is a graph showing the cytotoxicity test results of each color food tablet. The cytotoxicity of RAW 264.7 cells of a color food tablet prepared by adding 13.2% of each vegetable was as follows: pumpkin and spinach were 100 ug / ml and purple sweet potato Lt; RTI ID = 0.0 &gt; pg / ml. &Lt; / RTI &gt;

FIG. 3 is a graph showing induction of NO secretion from macrophages of each color food sample. It was confirmed that induction of nitric oxide secretion by macrophage activation of each sample was effectively induced at a safe concentration without cytotoxicity .

FIG. 4 is a graph showing induction of TNF-a secretion from macrophages of each color food sample. In the induction of TNF-a secretion by macrophage activation of each sample, TNF-a secretion is effectively inhibited at a safe concentration without cytotoxicity Respectively.

FIG. 5 is a graph showing induction of IL-6 secretion from macrophages of each color food sample. In the case of inducing TIL-6 secretion by macrophage activation of each sample, IL-6 secretion was effectively inhibited at a safe concentration without cytotoxicity Respectively.

FIG. 6 is a graph showing the macrophage activation effect of a sample according to the present invention. In the experiment of macrophage activation of a mixed sample (sweet potato: spinach: purple sweet potato = 6: 2: 2 ratio) TNF, and IL-6, which have been shown to be effective in increasing the secretion of immunologically active substances.

It is to be understood that the invention is not limited to the disclosed embodiment, but is capable of many modifications and variations within the scope of the appended claims. It is self-evident.

Claims (5)

A method of producing a food having enhanced immune function,
(S 110) for drying the cut tincture mixed at a ratio of 3: 1: 1 in a ratio of sweet potato: spinach: purple sweet potato at a temperature of 45 to 55 ° C for 5 to 7 hours;
A grinding step (S 120) of making the dried vegetables into a powder using a jet mill;
130 to 170 parts by weight of vegetable cream, 200 to 240 parts by weight of hydrous crystalline glucose, 50 to 80 parts by weight of maltodextrin, 40 to 70 parts by weight of whey powder, 70 to 90 parts by weight of skim milk powder A mixing step (S 130) of mixing 7 to 10 parts by weight of each of the honey powder, the crystalline fructose and the dietary fiber;
A formulation step (S 140) in which the mixture obtained through the mixing step is prepared into a tablet form using a punch having a depth of 150 mm applied with magnesium stearate as an emulsifier; And a method of producing a functional food having enhanced immune function. delete delete delete delete

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