KR102108570B1 - Method for preparing moringa solution - Google Patents

Abstract

Disclosed is a method for preparing a Moringa solution. The present invention, the pre-treatment step of the moringa leaf consisting of washing and drying the first moringa leaf, a second drying spraying and drying the yeast solution on the moringa leaf dried in the first drying step; Doughing and aging step of crushing the leaves of the Moringa which have been subjected to the pre-treatment step and kneading and aging by adding yeast solution; Moringa solution extraction and heating stirring step of crushing the Moringa aged from the dough and aging step to form a powder and put alcohol into the reactor to stir and heat to extract the Moringa solution; And a purification step of purifying the Moringa extract solution that has been subjected to the heating and stirring step to obtain a Moringa solution containing the active component of Moringa.

Description

Method for preparing moringa solution

The present invention relates to a method for preparing a Moringa solution in which a liquid Moringa solution is prepared by fermenting and aging the Moringa leaves without using emulsifiers or chemical additives.

The use and importance of natural materials has been increasing to make nature-friendly products that are beneficial to health by using materials collected from nature. Natural ingredients are also used as raw materials for food and cosmetics, and are commonly encountered in everyday life. In the case of using eco-friendly, hygienic and nature-friendly materials, various researches and developments have been conducted on its processing and use as it is consistent with the healthy life. Moringa among natural ingredients is known to contain a substance having a large amount of antioxidant functions, and there are proposals for using it as a pharmaceutical composition or a dietary supplement. In this regard, Korean Patent Publication No. 10-2015-0091460 discloses a composition for the treatment or prevention of cancer comprising a water-soluble extract of Moringa leaves as an active ingredient and a method for preparing an extract of Moringa leaves. In addition, Korean Patent Publication No. 10-2017-0127710 discloses a 'pharmaceutical composition and health functional food for prevention or treatment of thrombosis containing Moringa oleifera underground extract as an active ingredient'. There are other proposals to use Moringa extract as cosmetic cosmetics. For example, Korean Patent Publication No. 10-2015-0066187 discloses a method of manufacturing a nanoemulsion natural cosmetic composition comprising a Moringa extract. Moringa is disclosed that it can be expected to have excellent cosmetic effects when used as a skin cosmetic agent containing a variety of nutrients.

As a method of ingesting the leaves of Moringa, you can process the Moringa leaves, drink them as tea, or powder them into other beverages or foods. Regarding the method of pulverizing moringa leaves and using the same, Korean Patent Publication No. 10-2017-0058518 discloses a method of manufacturing a fermentation powder of Moringa with an enhanced amino acid content.

In this way, the existing moringa can be consumed as a functional antioxidant food by boiling leaves, berries, seeds, roots, stems, flowers, etc. in a heavy bath, but it is difficult to use them as cosmetic cosmetics as they are, for example Elastin, collagen, hyaluronic acid, etc. are included in the extract of Moringa as a chemical composition, which has been used in a nano-emulsion state or processed in an oil form, but the oil is limited in application to cosmetics. The price is also high due to the high processing cost. In addition, when using Moringa oil in cosmetics, there are disadvantages of not mixing well and sticking and slipping, and inevitably adding emulsifiers or other chemical additives due to layer separation of moisture and oil. Due to this, unnecessary chemical additives may enter the skin, and skin troubles may occur. Therefore, a new clean or free chemical additive is required for a processed product or product. Accordingly, the inventor of the present application proposes a new Moringa solution having a high absorption rate that can be consumed simply and conveniently used for skin beauty and beauty.

Patent Literature 1. Korea Patent Publication No. 10-2015-0091460 (published on August 11, 2015)

Patent Document 2. Domestic Publication Patent Publication No. 10-2017-0127710 (published on November 22, 2017)

Patent Literature 3. Domestic Publication Patent Publication 10-2015-0066187 (published on June 16, 2015)

Patent Document 4. Domestic Publication Patent Publication No. 10-2017-0058518 (published on May 29, 2017)

One of the technical problems to be solved in the present invention is to prepare a Moringa solution using Moringa leaves.

One of the technical problems to be solved in the present invention is to extract the active ingredient of Moringa leaves to the maximum.

One of the technical problems to be solved in the present invention is to prepare a Moringa leaf into a Moringa solution without using emulsifiers or chemical additives.

According to the present invention, according to the present invention, the pre-treatment step of the Moringa leaf consisting of washing and drying the first Moringa leaf, a second drying spraying and drying the yeast solution on the Moringa leaf dried in the first drying step; Doughing and aging step of crushing the leaves of the Moringa which have been subjected to the pre-treatment step and kneading and aging by adding yeast solution; Moringa solution extraction and heating stirring step of crushing the Moringa aged from the dough and aging step to form a powder and put alcohol into the reactor to stir and heat to extract the Moringa solution; And a purification step of purifying the Moringa extract solution that has been subjected to the heating and stirring step to obtain a Moringa solution containing the active ingredient of Moringa.

Purification step according to an embodiment of the present invention, the Moringa solution extraction and the first heating stirring step; includes, the second heating stirring to purify by heating and stirring the Moringa solution extracted through the first heating and stirring step And a first purification step; A cooling step of cooling the purified solution through the second heating stirring and the first purification step; A second purification step of removing the impurity residues remaining in the solution of the cooled moringa solution through the filter through the cooling step; And a post-treatment step of mixing sterile water or purified water with the solution purified through the second purification step to remove alcohol.

According to an embodiment of the present invention, the Moringa solution, which has been subjected to a purification step, is introduced into a centrifuge, and a centrifugation step of separating active ingredients and foreign substances may be further included.

According to an embodiment of the present invention, in the kneading and aging step, 20 parts by weight of the yeast liquid may be kneaded by adding 100 parts by weight of the crushed powder of the Moringa leaf that has undergone a pre-treatment step.

According to an embodiment of the present invention, the Moringa solution obtained in the purification step may be a transparent solution.

According to an embodiment of the present invention, the Moringa solution obtained in the purification step is transparent, so that the active ingredient of Moringa can be left in a colloidal state in an aqueous solution.

The present invention has an effect that can be effectively used as a cosmetic raw material and additives can be manufactured in a transparent state. In addition, since it can be prepared as an aqueous solution containing a large amount of the active ingredient Moringa, it has the effect that it can be usefully used as a functional food and food additive because it can be absorbed quickly and ingested like a water.

In addition, there is an effect that can be safely prepared a natural moringa solution containing a high purity content of the active ingredient moringa without using an emulsifier or a separate chemical additive.

1 is an exemplary flow chart showing a Moringa solution manufacturing process according to an embodiment of the present invention.
Figure 2 is an example of a sample picture of a Moringa leaf according to an embodiment of the present invention.
Figure 3 is an example of a picture of a crushed powder sample crushed Moringa leaves according to an embodiment of the present invention.
4 is an example of a photograph of a dough sample of crushing powder in Moringa according to an embodiment of the present invention.
5 is an example of a photograph of a Moringa extract solution sample according to an embodiment of the present invention.
6 is an example of a photograph of a sample of a Moringa solution in a container in which a Moringa extraction solution according to an embodiment of the present invention is purified.

Hereinafter, the 'Moringa solution manufacturing method' according to an embodiment of the present invention in detail as follows.

Moringa leaves, berries, seeds, roots, and even flowers can be used for food and medicinal purposes. Moringa leaves are light green in color, and the main ones are leaves and fruit seeds. Contains 90 kinds of nutrients such as various amino acids, minerals and vitamins. The essential amino acids are isoleucine, leucine, lysine, methionine, phenalanine, threonine, tryptophan, valine, arginine and amino acids alanine, aspartic acid, cystine, glutamine, glycine, histidine, proline, serine, tyrosine, calcium, chromium, copper It contains various minerals such as iron, manganese, phosphorus, potassium, celine, sulfur and zinc. Vitamins are also abundant, with vitamins A, B, B1, B2, B3, B5, B6, B12, C, D, E, K, and folic acid. In addition, Moringa leaves contain 46 antioxidants. Representative substances of the antioxidant polyphenols (polyphenols) are gallic acid (tannin), sercetin (polabonoide), rutin (polabonoide), beta-carotene, beta-sitosterol (phytosterol), saponin, and the like. These polyphenols are materials that can be protected from free radicals, prevent aging and protect the body. In addition, it inhibits the oxidation activity in vivo and has antibacterial, antiviral, antiallergic, and anti-inflammatory activities.

The antioxidants of Moringa leaves are rich in flavonoids, ascorbic acid, carotenoids, and polyphenols, so they can be said to be natural antioxidants. In addition, there are nutritional components such as alanine, tyrosine, and glutamic acid, which are amino acid components, so you can not only take nutritional benefits that are beneficial to the human body, but also have a positive effect on skin and hair health. It can be a beneficial natural ingredient.

The present invention proposes a method for preparing a Moringa solution using Moringa leaves. More specifically, a method for preparing a Moringa solution for extracting the maximum active ingredient of Moringa leaves is proposed. The present invention is a method of preparing a Moringa solution that uses a pressure reducing device and a physical method, fermentation, and aging to produce a colloidal aqueous solution without removing emulsifiers or chemical additives to remove the remaining foreign substances with a centrifugal device. Is presented.

The method for preparing a Moringa solution according to an embodiment of the present invention will be described separately by order and process with reference to the flowchart of FIG. 1 and the sample pictures of FIGS. 2 to 6.

1 is an exemplary flow chart showing a Moringa solution manufacturing process according to an embodiment of the present invention.

Figure 2 is an example of a photograph of a Moringa leaf sample according to an embodiment of the present invention.

Washing and first drying of Moringa leaves (S100)

First, the Moringa leaf (A), such as the Moringa leaf sample picture of FIG. 2, is washed twice or more to undergo a first drying step of drying at 30 to 50 ° C. In washing, water may include a legal treatment called Moringa leaves in water. The soaking process may be beneficial to cleanly decompose and remove foreign matter remaining on the leaves of Moringa. In this case, the soaking time may be preferably 40 to 60 minutes. The soaking time range of 40 to 60 minutes may be a time range considered in order to prevent the removal of surface foreign matter from the Moringa leaf and the elution of the active ingredient.

Second drying of Moringa leaves (S110)

The moringa leaf dried in the first drying (S100) is repeatedly sprayed with yeast solution 1 to 3 times, and then a pre-treatment process for the moringa leaf composed of the second drying is performed again. The second drying in which the yeast liquid is sprayed in this way (S110) may be a pre-treatment process capable of extracting more active ingredients through the fermentation and maturation process of the Moringa leaves afterwards. Since the yeast liquid must have the power to ferment the leaves of the Moringa, it may be desirable to dry the yeast so that it does not die. To do so, it may be advantageous to dry it by ventilating at room temperature of approximately 20 to 30 ° C. Moringa leaves dried through the first and second drying steps are pulverized through a grinder as shown in the photo sample of FIG. 3.

Figure 3 is an example of a picture of a crushed powder sample crushed Moringa leaves according to an embodiment of the present invention.

Crushing the leaves of Moringa (S120)

The moringa leaves that have been dried through the first and second drying are collected again and put into a prepared grinder, followed by a crushing process of the moringa leaves. As shown in the sample picture of the Moringa leaf shown in FIG. 3, the Moringa pulverized powder or powder (B) may be subjected to general pulverization to a particle size that is not very fine and can be visually identified.

Moringa powder, which is processed into a powder of Moringa powder through pulverization, is subjected to a step of kneading and aging by adding yeast liquid.

4 is an example of a photograph of a dough sample of crushing powder in Moringa according to an embodiment of the present invention.

Dough and aging (S130)

The moringa powder crushed in the grinding step (S120) of the moringa leaf is kneaded and aged together with the yeast liquid by adding a yeast liquid. At this time, the dough is kneaded so that it can be a moringa leaf powder dough (C) in the form of a viscous mass, as shown in the dough sample picture in FIG. 4.

Moringa leaf powder dough (C) may be suitable for kneading by adding 20 parts by weight of yeast solution to 100 parts by weight of moringa leaf grinding powder for the ratio of yeast liquid used for aging. For example, when 20 g of yeast solution is mixed and mixed when the moringa powder is 100 g, a moringa dough in a lump form can be obtained. After the dough is finished, the Moringa powder is bound to a lump as if ripening meju, and then dried and dried in the shade for about 30 days.

The Moringa powder, aged and dried in the form of a lump, is crushed again to form a powder, put into a reactor and stirred to extract the Moringa solution.

5 is an example of a photograph of a Moringa extract solution sample according to an embodiment of the present invention.

Moringa solution extraction and first heating and stirring (S140)

After crushing the aged lump-shaped moringa into a powder in the form of powder, the resulting moringa powder is placed in a reactor (including a stirrer), and then put into the reactor to stir the moringa powder. The Moringa extraction solution (D) as in the sample photo is extracted.

Here, the mixing ratio of the aged Moringa powder and alcohol is preferably mixed at a ratio of approximately 1: 1, and the heating and stirring temperature may be preferably adjusted to a range of 50 to 150 ° C. And the stirring speed of the stirrer may be preferably stirred for 1 to 2 hours at 500 to 1500 rpm.

If the heating and stirring temperature is 50 ° C or less, the Moringa powder is not sufficiently eluted, and if it is 150 ° C or more, the temperature range of the heating and stirring temperature of 50 to 150 ° C is likely to deteriorate the active ingredient of the Moringa powder. The active ingredient of may be a temperature range that can be effectively eluted through the spirit.

The heated and stirred Moringa solution is purified through a second heating and stirring step.

Second heating stirring and first tablet (S150)

The first heated and stirred extract solution is cooled at room temperature of approximately 20 to 30 ° C for 4 to 5 hours. The first heated agitated extraction solution is filtered through a 200 mesh filter to remove debris such as impurities present in the extraction solution, and then, after adding purified water at a ratio of approximately 1: 1, a second heating agitation process. To purify the extraction solution. At this time, the heating temperature may be 40 to 80 ° C., and the stirring speed may be preferably stirred for 2 to 5 hours at 500 to 1000 rpm.

Cooling of the purified solution from the first tablet and second tablet (S160)

The solution subjected to the second heating and stirring for 2 to 5 hours is gradually cooled at 20 to 30 ° C. for 4 to 5 hours at room temperature. The completely cooled Moringa solution is collected through a second filter that removes some of the impurities remaining in the Moringa solution through a 300 mesh filter, and then the solution is collected and stored.

The Moringa solution stored and recovered after cooling and second purification of the purified solution is processed through a post-treatment process to extract only the active ingredients and increase the purity.

Post-treatment purification (S170)

After the second tablet, the sterile water or purified water is mixed with the stored solution again, and the alcohol is removed from the pressure reducing device to remove alcohol. In such post-treatment tablets, alcohol removal pressure reducing devices can be replaced to remove alcohol by hot water purification or heat treatment.

The Moringa solution from which the spirits have been removed is put into a centrifuge again to remove foreign substances.

Centrifugation of solution (S180)

The alcohol is removed from the Moringa solution and centrifuged for 1 to 2 hours to separate the active components and foreign substances from the solution to finally obtain a transparent Moringa solution as in the sample picture of FIG. 5.

6 is an example of a photograph of a sample of a Moringa solution in a container in which a Moringa extraction solution according to an embodiment of the present invention is purified.

The transparency of the Moringa solution (E) as in the sample picture of FIG. 6 is preferably, washing of the Moringa leaves and first drying (S100)-second drying of the Moringa leaves (S110)-grinding of Moringa leaves (S120) ) -Dough and aging (S130)-Moringa solution extraction and first heating stirring (S140)-Second heating stirring and first tablet (S150)-Cooling of the purified solution and second purification (S160)-Post-treatment purification (S170)-while passing through the step of centrifugation (S180) of the solution sequentially, Moringa can be manufactured as a transparent Moringa solution (E) with improved absorption of high purity without destroying the active ingredient.

In high-purity extraction of active ingredients of Moringa leaves with various effects, the use and ratio of suitable solvents, treatment temperature, etc. are systematically managed, and the results of extraction of active ingredients may vary depending on fermentation and aging. In common, when fermenting and maturing Moringa leaves, the difference in active ingredient content can be clearly seen as shown in Tables 1 and 2 below when compared with raw leaves that have not been fermented and aged.

In extracting the active ingredient from the Moringa leaves, the content of the ingredient when it is directly extracted from the raw leaves and when it is fermented and aged is distinctly different. For example, the types of boya tea are roasted, steamed, or fermented and ripened, so that more active ingredients can be extracted and consumed.

According to a method of preparing a moringa solution according to an embodiment of the present invention, it is intended to extract a moringa solution having a higher active ingredient content than a raw material without destroying the active ingredient of the moringa through fermentation and aging. By including some, it is possible to extract a moringa solution that eliminates toxicity and increases the absorption rate of the human body.

According to the method of preparing a moringa solution according to an embodiment of the present invention, the yeast solution is added to the crushed moringa powder in a aging process to knead it together with the yeast solution and knead it in a lump shape to dry aging for approximately 1 month. It can be preserved with little or no destruction or loss of active ingredients that can occur in the process.

According to the method for preparing a Moringa solution according to an embodiment of the present invention, after extracting the Moringa solution from the Moringa powder obtained through fermentation and aging, the first heating stirring-the second heating stirring and the first tablet-purified solution It is manufactured through the sequential process of cooling and centrifugation of the second tablet-post-processed tablet-solution, and thus it is possible to obtain a Moringa solution having an improved absorption rate of high purity without destroying the active ingredient.

Through this, it is possible to diversify the use of Moringa by removing foreign substances and increasing the purity. The Moringa solution prepared according to the embodiment of the present invention is all of the odor is removed, and the burden is less to ingest, and the active ingredients are colloidal aqueous solutions. Because it is present in, it can be optimized for mixing with homogeneous or heterogeneous substances, and can exhibit advantageous transparency traits. Since the color is transparent, for example, it can be used directly as a raw material for transparent cosmetics, and even when added as an additive to noodles, etc., it does not appear as a color affecting aesthetics, so it can be usefully used as a raw material or a food additive for foods.

On the other hand, the extraction of the active ingredient of Moringa leaves with various effects can be controlled by the use and ratio of suitable solvents and temperature, and when the Moringa leaves are commonly aged, the Moringa leaves are not compared with the raw leaves of Table 1 below. As in Comparative Examples and Comparative Examples in Table 2, the contents of the active ingredients may be different.

Tables 1 and 2 are the primary aging moringa according to an embodiment of the present invention obtained through washing of the moringa leaves and crushing-doughing and aging of the first dry-moringa leaves of the moringa leaves 100 g of the aging powder (the first embodiment), and each of the secondary aging moringa aging powder 100 g (the second embodiment) aged for 30 days in the shade under the same conditions as the first embodiment, was not subjected to aging as a control. This is an example of comparing the active ingredient content of the dried Moringa raw leaf powder 100g (Comparative Example 1), respectively.

division Comparative Example 1 (Moringa raw leaf powder) Example 1 (primary aging Moringa leaf powder) 2nd Example (2nd ripening dry leaf) Vitamin A (mg) 6.7 18.9 20.2 Vitamin B₁ (mg) 0.06 2.64 3.11 Vitamin B₂ (mg) 0.05 20.5 21.2 Vitamin B₃ (mg) 0.6 9.2 10.1 Vitamin C (mg) 220 17.3 17.0 Calcium (mg) 440 2003 2202 Copper (mg) 0.07 0.57 0.78 Iron (mg) 0.85 28.2 32.1 Magnesium (mg) 42 369 372 Phosphorus (mg) 70 204 212 Potassium (mg) 259 1324 1362 Zinc (mg) 0.16 3.29 3.78 Protein (g) 6.70 27.1 28.2 Carbohydrate (g) 12.5 38.2 40.1 Fat (g) 1.70 2.3 2.7 Fiber (g) 0.90 19.2 20.1

Category / (mg) Comparative Example 1 (Moringa raw leaf powder) First Example (Primary Moringa Leaf Powder) 2nd Example (2nd ripening dry leaf) Arginine 406 1325 1375 Histidine 149 613 655 Isoleucine 299 825 842 Leucine 492 1950 1980 Lysine 342 1325 1376 Methionine 117 350 366 Phenylanaline 310 1388 1391 Trimptophan 107 425 452 Valine 374 1063 1087 Threonine 117 1188 1197

The points commonly found in Tables 1 and 2 show that the active ingredients of the mature Moringa leaves, as in Examples 1 and 2, can be increased compared to the raw leaves of Comparative Example 1, which is not a control group. It also shows that the content of the active ingredient can be increased in the secondary aging compared to the primary aging.

In the preparation of a moringa solution according to an embodiment of the present invention, it may be desirable to include a process of treating the moringa leaves through at least a aging process so that they can be used as food and food additives or cosmetic ingredients.

In order to roughly evaluate whether the Moringa solution prepared by the Moringa solution manufacturing method according to an embodiment of the present invention conforms to cosmetic or food safety standards, a test target sample is prepared and divided into hydrogen ion concentration / heavy metal / microbial test, respectively. Was carried out.

Sample to be tested (100 g Moringa solution prepared according to an embodiment of the present invention)

Hydrogen ion concentration Test Items unit Test result Remark Hydrogen ion concentration PH 4.9 ~ 5.5 1st / 2nd

heavy metal Test Items unit Test result Remark Lead (Pb) ㎍ / g Non-detection 1st / 2nd Arsenic (As) ㎍ / g Non-detection 1st / 2nd Antimony (Sb) ㎍ / g Non-detection 1st / 2nd Cadmium (Cd) ㎍ / g Non-detection 1st / 2nd Nickel (Ni) ㎍ / g Non-detection 1st / 2nd

microbe Test Items unit Test result Remark Coliform . voice 1st / 2nd Pseudomonas aeruginosa . voice 1st / 2nd Staphylococcus aureus . voice 1st / 2nd

As shown in Tables 3 to 5, as a result of evaluating whether a Moringa solution sample prepared according to an embodiment of the present invention can be used as an additive for food or food additives and cosmetics or cosmetics, the pH concentration is 4.9 to 5.5. It was evaluated that heavy metals and microorganisms were not detected. Therefore, it is useful because it has stability in use as a food and food additive, or as a cosmetic and cosmetic additive.

Moringa solution prepared according to an embodiment of the present invention has the advantage that it is possible to prepare a natural Moringa solution containing a high purity content of the active ingredient Moringa without using an emulsifier or a separate chemical additive.

Since it can be manufactured in a transparent state, there is an advantage that can be effectively used as a cosmetic raw material and additives.

Since it can be prepared as an aqueous solution containing a large amount of active ingredient Moringa, it has the advantage that it can be usefully used as a functional food and food additive because it can absorb skin quickly and ingest it like water.

The present invention has been described with reference to one embodiment shown in the drawings, but is not limited to the embodiment and can be modified and modified within a range not departing from the gist of the present invention, and modifications and variations have been made to the technical spirit of the present invention. Is included.

A: Moringa leaves
B: Moringa leaf crushed powder or powder
C: Moringa leaf crushed powder batter
D: Moringa extract solution (before purification)
E: Transparency Moringa solution (after purification)

Claims (6)

A pre-treatment step of the Moringa leaf consisting of washing and drying the Moringa leaves and second drying in which the yeast liquid is sprayed and dried on the Moringa leaves dried in the first drying step;
30 days after crushing the Moringa leaves that have been subjected to the pretreatment step and adding 20 parts by weight of the yeast solution to 100 parts by weight of the crushed Moringa leaf crushing powder, kneading with viscous lump-shaped Moringa leaf batter Dough and aging step to dry aged in the shade during;
A moringa solution extraction and heating stirring step of pulverizing the moringa leaves aged from the dough and aging step to form a powder and put them into a reactor to stir and heat to extract the moringa solution from the moringa leaves; And a purification step of purifying the Moringa extract solution that has been subjected to the heating and stirring step to obtain a Moringa solution containing the active ingredient of Moringa. According to claim 1,
The purification step,
Moringa solution extraction and the first heating and stirring step; includes, a second heating stirring and the first purification step of purifying by heating and stirring the Moringa solution is extracted through the first heating and stirring step;
A cooling step of cooling the purified solution through the second heating stirring and the first purification step;
A second purification step of removing the impurity residues remaining in the solution of the cooled moringa solution through the filter through the cooling step; And
A method of preparing a Moringa solution comprising; a post-treatment step of mixing sterile water or purified water with a solution purified through the second purification step to remove alcohol. The method of claim 1 or 2,
Moringa solution manufacturing method further comprising; a centrifugation step of separating the active ingredient and foreign matter by introducing the Moringa solution through the purification step into a centrifuge. delete The method of claim 1 or 2,
The Moringa solution obtained in the purification step is a transparent solution, Moringa solution manufacturing method. The method of claim 1 or 2,
The Moringa solution obtained in the refining step is transparent, and the Moringa active ingredient remains in a colloidal state in an aqueous solution, the Moringa solution production method.

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