KR102037205B1 - Method of Manufacturing Tablet Products using Milk Thistle and White Spotted Flowers Larvae - Google Patents

Abstract

The present invention provides a method for producing a functional food using milk thistle and white flower radish slugs. The present invention comprises the step of preparing a slug extract powder prepared by whitening and pickling the flower larvae fasting and drying, then powdered; 4% by weight of milk thistle, 55% by weight of refined glucose, 4% by weight of slug extract powder, 4% by weight of HPMC, 15% by weight of crystalline cellulose, 5% by weight of CMC calcium, 4% by weight of magnesium stearate, and the rest are functional symbols Preparing an enhancer, and then mixing them uniformly and preparing an edible mixture including milk thistle (S 120); Preparing a finely powdered edible mixture to filter the edible mixture including the milk thistle to obtain a powder level suitable for tableting and texture (S 130); Forming the fine powdered edible mixture obtained in the manufacturing step (S 130) of the edible mixture in a shape and shape suitable for edible, the manufacturing step of the tablet tablets tablets shape and shape (S 140) and ; A post-treatment process step (S 150) of calculating a quantity of the chewable tablet product formed in the manufacturing step (S 140) of the chewable tablet product, injecting it into a sealed container and sealing it; It includes.

Description

Method of Manufacturing Tablet Products using Milk Thistle and White Spotted Flowers Larvae}

The present invention relates to a functional food using milk thistle and white flower radish slugs, and more particularly includes milk thistle and white flower radish slugs and can provide nutritional ingredients that can be enjoyed by the general public and improve the health of the public. It relates to a method for producing a functional food using milk thistle and white flower radish slugs.

Today's people enjoy a variety of foods, and the trend is increasing with the improvement of living standards. The food of modern people is becoming more diversified as the society develops, but with various cancers, diabetes, hypertension, and various cardiovascular diseases, efforts are being made to solve this problem.

Today's food resources are not limited to stocks such as traditional rice and wheat, but are being expanded to genetically modified food by genetic engineering techniques.

Traditional rice or wheat farming has shown its limitations in production efficiency due to the abuse of chemical fertilizers used to increase production and the abuse of human pesticides and fungicides used to prevent insects and diseases harmful to crops. have.

On the other hand, genetically modified foods have not yet been identified for their use, and are likely to appear slowly over the next few generations, so it seems premature to use or allow them entirely.

In addition, there are livestock products that feed on agricultural products and are used as a source of protein. While the mass consumption of these livestock products fully achieves their function as a protein source for the people, it can not be overlooked that about one third of the produced agricultural products are consumed as livestock food. Thus, livestock consumption as a protein source is relatively correlated with the problem of global warming.

In this regard, it is inevitable that food resources of insects, which are twice as much protein as meat and rich in minerals, essential amino acids and vitamins, are emerging as alternatives to livestock. In addition, since insects are known to have a very good absorption rate to the human body since most of fats are made of water-soluble fats, techniques for utilizing insects for food have gradually emerged.

On the other hand, with the development of these foods, it is well known that diseases known as modern diseases are usually manifested by ingesting excessive amounts of food.

The prevention of these modern diseases has emerged as the most important task, but no clear alternative has appeared.

Republic of Korea Patent Registration No. 10-1493916 (Registration Date: 2015. 2. 10.); Republic of Korea Patent Registration No. 10-1622784 (Registration Date: May 13, 2016); Republic of Korea Patent Registration No. 10-1627075 (Registration Date: May 27, 2015); Republic of Korea Patent Registration No. 10-1698330 (Registration Date: Jan. 16, 2017); Republic of Korea Patent Application Publication No. 10-2016-128113 (Application Date: November 7, 2016); Republic of Korea Patent Application Publication No. 10-2017-134032 (Application Date: December 6, 2017);

The present invention, to solve the problems of the prior art, including milk thistle and white flower radish slugs and milk thistle and white flower radish that can be enjoyed by the general public and can supply the nutrients to improve public health Its purpose is to provide a method for producing a functional food using slugs.

Method for producing a functional food using milk thistle and white flower radish slugs according to the present invention, the white spotted flower larvae picking and fasting and drying, and then preparing the powder to prepare a slug extract powder (S 110); 4% by weight of slug extract powder, 4% by weight of milk thistle, 55% by weight of refined glucose, 4% by weight of HPMC, 15% by weight of crystalline cellulose, 5% by weight of CMC calcium, 4% by weight of magnesium stearate, and the rest are functional symbols Preparing an enhancer, and then mixing them evenly and preparing an edible mixture including slug extract powder (S 120); Preparing a finely powdered edible mixture to filter the edible mixture including the milk thistle to obtain a powder level suitable for tableting and texture (S 130); A step (S 140) of manufacturing a chewable tablet product which is molded into a shape and shape suitable for edible, but finely powdered edible mixture obtained in the previous step (S 140); A post-treatment process step (S 150) of calculating the chewable tablet product formed in the previous step in a quantity of a predetermined amount and injecting the sealed container into a sealed container; It includes.

The present invention may include any one or two or more selected from the group consisting of silicon dioxide, citric anhydride, fruit vegetable powder, amino acid mixture agent, and the like as the functional preference enhancer.

The present invention, by the above manufacturing method, can be obtained a functional food using milk thistle, which is easy to tasting and can secure various nutrient sources.

The present invention is manufactured in the form of tablet grains in the form of appearance, does not taste the bitter taste of milk thistle, there is an advantage that can be enjoyed by the general public.

In addition, since the present invention is a chewable tablet type rather than a dry product or powder, there is no rejection in appearance, high preference, easy to carry the product, and easy ingestion.

In addition, the present invention not only contains the high protein of the white spotted flower slug as it is, but also contains fat that is easy to be absorbed by the human body, so that it is possible to secure a more beneficial nutrient source than the protein and fat obtained from animal products. There is also an advantage.

1 is a schematic block diagram of a manufacturing method of the present invention.

Hereinafter, the present invention will be described in more detail and in detail. Specific numerical values or specific examples provided in the present invention are preferred embodiments of the present invention, and are only intended to describe the technical spirit of the present invention in more detail, and the present invention is not limited thereto. In addition, in the specification of the present invention, a detailed description of parts that can be easily created by those skilled in the art as known in the art will be omitted.

The present invention includes a step (S 110) of preparing a slug extract powder of white spotted flower radish that can obtain high protein without using livestock products.

The preparation step of the white spotted flower slug extract powder (S 110) is started through the step of collecting the white spotted flower larvae. White spotted flower was usually collected from thatched roof, but today it is raised and marketed by farmers as a means of farm income, and it is known that it is a high-protein food with a protein content of 55-60%. have. White spotted larvae are picked and fasted for 2 to 3 days, put in hot water to kill them, washed and dried to obtain dried slugs.

The dried slugs are extracted by water extraction or alcohol extraction, and then the extract is dried and powdered. In the case of water extraction, dried slugs are boiled and filtered for 8 to 9 hours in water, and then the filtered liquid is concentrated, solidified by lyophilization or hot air drying, and pulverized. The powdering method is not particularly limited. In the case of alcohol extraction, alcohol is used instead of water. The dried slug is poured into alcohol alcohol for 8 to 9 hours, boiled and filtered, the filtered liquid is concentrated, and then solidified by freeze drying or hot air drying. It is preferable to grind and powder.

The extracted slug extract powder is preferably in the range of 70 mesh to 100 mesh, more preferably in the range of 80 mesh to 90 mesh. In case of 70 mesh or less, the texture is poor in tasting, and in case of 100 mesh or more, the texture does not show a big difference. In addition, when the larvae are not powdered, it is burdensome for the public to sample, and it is difficult to develop and commercialize them as edible products.

The present invention includes a step (S 120) of preparing an edible mixture including milk thistle known to have an excellent effect on liver cirrhosis disease in Korea.

Preparing the edible mixture (S 120) includes a milk thistle 4% by weight. Milk Thistle refers to the raw material of functional health food processed with thistle as the main ingredient. Milk thistle is known to contain ingredients such as silymarin, alpaamylin, stigmaskerol, and taragastein. At this time, the silymarin component prevents the metastasis of cancer cells in our body, shortens the life of cancer cells and functions to prevent blood from being supplied to the tumor. In addition, the silymarin component serves to protect liver cells from toxins and prevent liver damage by potent antioxidant activity. It is known to prevent the production of an enzyme called leukotrin that damages the liver.

When using the milk thistle at 4% by weight or less is considered to be difficult to achieve a proper preventive function, when used at 4% by weight or more because the overall texture is not good, it is not preferable. Since the milk thistle has a very bitter taste, there is a need for ingredients that can remove or neutralize this bitter taste.

Preparing the edible mixture (S 120) comprises 55% by weight of purified glucose. Purified glucose is concentrated glucose, which refers to dried and processed powdered glucose. Refined glucose provides a sweet taste. If the refined glucose is contained in less than 55% by weight of the total edible mixture, consumers are generally rejected by the bitter taste of the milk this is not preferable because the broad marketability as a product is not preferable, more than 55% by weight When included, not only the sweetness is too strong, but also the specific ingredients are formed too biased, which is undesirable.

Preparing the edible mixture (S 120) includes 4% by weight of slug extract powder. The slug extract powder replaces proteins obtained from livestock products, and instead uses white spotted flower larvae that are grown as income sources in slug farms to obtain high protein required for functional foods. The slug extract powder is extracted from a farmhouse, extracted with water or alcohol, concentrated and powdered by using a slug extract powder of white spotted flower radish. When the slug extract contains less than 4% by weight of the total edible mixture, the high protein content is low, while when containing more than 4% by weight it is not suitable because the public does not provide a suitable taste for tasting.

Preparing the edible mixture (S 120) comprises HPMC 4% by weight. HPMC (hydroxypropylmethylcellulose) is used to increase tack and viscosity and to enhance emulsion stability. It functions as an emulsifier, stabilizer and thickener of the powder components. When the HPMC is less than 4% by weight, the adhesion between the powders is weak, which is not preferable. On the other hand, when the amount is more than 4% by weight, the content is not preferable.

Preparing the edible mixture (S 120) includes 15% by weight of crystalline cellulose. Crystalline cellulose is white to off-white crystalline powder, which has no smell and taste, but plays a role in improving the tabletability of the product and increasing the hardness of the tableted tablet product. Crystalline cellulose is mainly used as a stabilizer or emulsifier, but the present invention improves the tableting properties of the product and the hardness of the tableted product, and thus is completely different from the functions used in conventional edible products. Crystalline cellulose is a dietary fiber that is supposed to help the powders of the respective components function as binders to each other when the powdery mixture is pressed and compressed. In addition, the crystalline cellulose is also nutritionally absorbed by the human body to function as a dietary fiber, it seems to perform at least three or more functions at the same time.

When the crystalline cellulose is contained in less than 15% by weight of the total edible mixture, when the tablet is tableted by a tableting machine, the hardness is weak, and when tasting, the fragile phenomena are easily crushed, whereas when contained in more than 15% by weight If you do not have a big difference in providing a proper texture, it is not suitable.

Preparing the edible mixture (S 120) includes 5% by weight of CMC (carboxymethyl cellulose) calcium. The CMC (carboxymethyl cellulose) calcium is used for the purpose of imparting viscosity and dispersion stability of the food to be produced. Carboxymethyl cellulose calcium may give gloss to the appearance of the tablet when the product is finished. The dispersion stability of the powder is weakened at 5 wt% or less of CMC (carboxymethyl cellulose) calcium, and at 5 wt% or more, it is not suitable because it is restricted in the amount used as food.

Preparing the edible mixture (S 120) comprises 4% by weight of magnesium stearate. The magnesium stearate is used for the purpose of softening the physical properties and feel of food. In addition, the magnesium stearate performs a function as a lubricant to prevent the powder components from sticking to the machine during the compression process and a function as a gloss agent to give gloss to the tablet product. When the magnesium stearate is used in an amount of 4% by weight or less, the function as a lubricant and a polishing agent is poor, and when used in an amount of 4% by weight or more, it is not preferable because it is excessively used as a food additive.

Preparing the edible mixture (S 120) includes the remaining ingredients as functional preference enhancer. The sensory taste enhancer improves the overall flavor, taste and smell when the white spotted slushy extract powder is included as an edible product, thereby assisting people to taste naturally without causing a sense of rejection when tasting. Means components. Such functional preference enhancers include any one or two or more of the group consisting of silicon dioxide, xylitol, amino acid mixtures and the like.

The present invention includes a step (S 130) of preparing a fine powdered edible mixture to filter the edible mixture of the previous step to ensure a powder level suitable for tableting and texture.

In the manufacturing step (S 130) of the fine powdered edible mixture, the edible mixture obtained in the previous step (S 120) is sieved to obtain a fine powder. The fineness of the fine powder is suitably from 60 mesh to 100 mesh, more preferably from 70 mesh to 90 mesh. When the edible mixture is 60 mesh or less, it is not preferable because it is difficult to feel a soft texture when the public eats, whereas when the edible mixture is more than 100 mesh, it provides a soft texture, but is not preferable because the strength of the tablet is weakened during the tableting process. Can not do it.

The manufacturing step (S 130) of the finely powdered edible mixture may be carried out by filtering the edible mixture obtained in the previous step (S 120) by an automated screen (sieve), or may be performed by a worker by hand.

The present invention includes the step (S 140) of manufacturing a chewable tablet product which is molded into a shape and shape suitable for edible, the fine powdered edible mixture obtained in the previous step (S 130) and tablets have.

In the manufacturing step (S 140) of the chewable tablet product, a fine powdered edible mixture is put into a tablet press and pressurized to produce a rectangular edible product. Tableting machines can utilize devices that are commonly used and can be carried out in the manner used in the dietary supplement industry.

When the chewable edible product is completed, the after-treatment process step (S 150) of calculating the quantity of a certain amount to be injected into the sealed container and sealed; It includes.

The post-processing step (S 150) is a chewable tablet product in units of 30 tablets, 60 tablets, 100 tablets, or 200 tablets, and put into a bottle or plastic container or a corresponding sealed container and sealed. . This post-treatment process can be carried out in a conventional manner.

Hereinafter, the present invention will be described in more detail with reference to Examples.

<< Example 1 >>

Prepare 4 kg of slug extract powder. For this purpose, three-year-old white spotted larvae from the farmhouse are fasted, killed, and dried. The dried slugs were boiled in water for 9 hours, filtered, and the filtered solution was concentrated, dried again with hot air, and the solidified powder was ground and powdered. Prepare 4 kg of milk thistle, 4 kg of the slug extract powder, 55 kg of purified glucose, 4 kg of HPMC, 15 kg of crystalline cellulose, 5 kg of CMC calcium, 4 kg of magnesium stearate, silicon dioxide 3 as a functional symbol enhancer. kg, 3 kg of xylitol, and 3 kg of an amino acid mixture were prepared, and all of them were put in a container and mixed uniformly. Thereafter, the screen was passed through to obtain 80 mesh powder. The powdered mixture was placed in a tablet press and pressed to obtain a 5 millimeter thick chewable tablet. Some of the chewable tablets were selected and subjected to their properties and sensory tests by the general public. The remaining chewable tablets were put into a bottle of 60 units and sealed.

<< Comparative Example 1 >>

In Example 1, 4 kg of the milk thistle is prepared, and 4 kg of slug extract powder, 65 kg of refined glucose, 3 kg of HPMC, 14 kg of crystalline cellulose, 3 kg of calcium calcium, 3 kg of magnesium stearate, As a sex enhancer, 2 kg of silicon dioxide, 3 kg of xylitol, and 4 kg of an amino acid mixture were prepared, all of them were put in a container and mixed uniformly, and then the same procedure was followed. The obtained chewable tablets were subjected to a sensory test by a general person, and the results are summarized in Table 1 below.

<< Comparative Example 2 >>

In Example 1, 4 kg of the milk thistle is prepared, and 4 kg of slug extract powder, 56 kg of purified glucose, 7 kg of HPMC, 14 kg of crystalline cellulose, 5 kg of CMC calcium, 3 kg of magnesium stearate, and sensuality As a sex enhancer, 3 kg of silicon dioxide, 3 kg of xylitol, and 2 kg of an amino acid mixture were prepared, all of them were put in a container, mixed uniformly, and then the same procedure was followed. The obtained chewable tablets were subjected to a sensory test by a general person, and the results are summarized in Table 1 below.

<< Comparative Example 3 >>

In Example 1, 3 kg of the milk thistle is prepared, and 4 kg of slug extract powder, 56 kg of purified glucose, 4 kg of HPMC, 12 kg of crystalline cellulose, 5 kg of CMC calcium, 4 kg of magnesium stearate, and sensuality As a sex enhancer, 3 kg of silicon dioxide, 4 kg of xylitol, and 3 kg of an amino acid mixture were prepared, all of them were put in a container, mixed uniformly, and then the same procedure was followed. The obtained chewable tablets were subjected to a sensory test by a general person, and the results are summarized in Table 1 below.

<< Comparative Example 4 >>

In Example 1, 3 kg of the milk thistle was prepared, and 4 kg of slug extract powder, 57 kg of purified glucose, 4 kg of HPMC, 14 kg of crystalline cellulose, 8 kg of CMC calcium, 3 kg of magnesium stearate, and sensuality As a sex enhancer, 2 kg of silicon dioxide, 2 kg of xylitol, and 3 kg of an amino acid mixture were prepared, all of them were put in a container, mixed uniformly, and then the same procedure was followed. The obtained chewable tablets were subjected to a sensory test by a general person, and the results are summarized in Table 1 below.

<< Comparative Example 5 >>

In Example 1, 4 kg of the milk thistle is prepared, and 4 kg of slug extract powder, 57 kg of purified glucose, 4 kg of HPMC, 13 kg of crystalline cellulose, 5 kg of CMC calcium, 2 kg of magnesium stearate, and sensuality As a sex enhancer, 4 kg of silicon dioxide, 3 kg of xylitol, and 3 kg of an amino acid mixture were prepared, all of them were put in a container, mixed uniformly, and then the same procedure was followed. (After that, the resultant was passed through a screen to obtain 80 mesh powder. The powdered mixture was placed in a tablet press and pressed to obtain a chewable tablet having a thickness of 5 mm.) The chewable tablet obtained was subjected to a sensory test by a public. Was carried out, and the results are summarized in Table 1 below.

The sensory test was carried out on the chewable tablets obtained in Examples 1 to 5. The present invention has been made for the purpose of allowing the natural people to taste naturally, without feeling the bitter taste, so that the taste and texture when tasting as the main point. It was based mainly on sweetness, savory taste and savory taste, and the texture of chewable tablets was important.

The results of each Example and Comparative Examples were as shown in Table 1 below.

 Example 1 compare
Example 1 compare
Example 2 compare
Example 3 compare
Example 4 compare
Example 5  Sweetness   2.0   4.5   2.0   2.0   2.0   2.0  Taste   2.0   3.0   3.0   2.0   4.0   3.0  Savory taste   5.0   2.5   2.5   3.5   2.0   3.0  Texture   4.5   1.0   3.0   2.0   3.0   2.0

(Level 5: Very strong. 4: Very strong. 3: Normal. 2: Weak. 1: Very weak.)

When evaluating each of the examples of the chewable tablets obtained in Examples 1 to 5, Example 1 has little sweetness, and there is not a lot of sweet taste. It can be seen that the texture is also very good.

On the other hand, in the case of Comparative Example 1, it was found that while the sweetness was very strong, the taste was slightly slightly felt. This phenomenon appears to be caused by too much refined glucose.

In the case of Comparative Example 2, it is considered that while the sweet taste is not very good, the flavor of taste is very weak, and the relatively pleasant taste is raised. This was interpreted as a result of the excess of HPMC.

In the case of Comparative Example 3, the sweetness and the savory taste were good while the texture was not good. This seems to be due to the low content of crystalline cellulose.

In the case of Comparative Example 4, it was evaluated that there was little sweetness, but there was a lot of sensation of taste, and there was not much taste of taste. This is considered as a result of the excessive amount of CMC calcium content.

On the other hand, in the case of Comparative Example 5, the taste was weak and the texture was much lower.

In the above the present invention has been specifically presented a method for producing a functional food using milk thistle and white flower radish slugs, which is only specified in the process of explaining the embodiment of the present invention, all the features of the present invention mentioned above It should not be construed as limited to one item only.

In addition, anyone of ordinary skill in the art will be able to make various modifications and imitations by the description of the specification of the present invention, but it will be apparent that this is also outside the scope of the present invention.

Claims (3)

White spotted flower larvae were picked and fasted, dried, and then dried and dried slugs were boiled and filtered for 8 to 9 hours in water, and then the filtered liquid was concentrated and dried to prepare a powdered solid. A preparation step (S 110);
4% by weight of milk thistle, 55% by weight of refined glucose, 4% by weight of slug extract powder, 4% by weight of HPMC (hydroxypropylmethylcellulose), 15% by weight of crystalline cellulose and CMC (carboxymethylcellulose) calcium 5 Prepare a weight percent, 4% by weight of magnesium stearate, and a functional semi-enhancer comprising one or more selected from the group consisting of silicon dioxide, xylitol, and amino acid mixture, and then evenly and uniformly mix the milk thistle Preparing an edible mixture, including (S 120);
Preparing a finely powdered edible mixture to filter the edible mixture including the milk thistle to obtain a powder level suitable for tableting and texture (S 130);
Forming the fine powdered edible mixture obtained in the manufacturing step (S 130) of the edible mixture in a shape and shape suitable for edible, the manufacturing step of the tablet tablets tablets shape and shape (S 140) and ;
A post-treatment process step (S 150) of calculating a quantity of the chewable tablet product formed in the manufacturing step (S 140) of the chewable tablet product, injecting it into a sealed container and sealing it; of
A method of producing a functional food using milk thistle and white flower slugs, characterized in that it contains.
delete The method of claim 1,
The preparation step of the slug extract powder (S 110) is obtained by proceeding in a spirit extraction method,
The spirit extraction method
The dried slugs are poured into alcohol bottles for 8 to 9 hours, boiled and filtered, the filtered liquid is concentrated, the concentrated liquid is freeze-dried or hot-air-dried to solidify, and the solidified solid is pulverized and powdered. Method for producing functional food using milk thistle and white flower radish slugs.

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