KR102115946B1 - Manufacturing method of pills comprising Opuntia humifusa - Google Patents

Abstract

The present invention relates to a method of manufacturing a cheonnyeoncho ring that can be used as a health functional food, and more specifically, 1) crushing the stem or fruit of cheonnyeoncho and drying it; 2) steaming and roasting the dried cheonnyeoncho stem or fruit; 3) crushing and lyophilizing the Cheonnyeoncho stem or fruit into powder; 4) mixing the lyophilized Cheonnyeoncho stem or fruit powder with one or more powdered medicines selected from the group consisting of bokbunja, cornus, sesame, red ginseng, green tea, ginkgo, hyssop, and walnuts; 5) crushing the seeds of Cheonnyeoncho to powder and prepare mucus; And 6) mixing the powder of the step 4) and the cheonnyeoncho seed slime of the step 5) to produce a ring; and a method of manufacturing the cheonnyeoncho ring comprising the ring-shaped cheonnyeoncho health functional food prepared by the manufacturing method. will be. In order to reduce the viscosity of Cheonnyeoncho in the present invention, starch is not used, and omega 3 and omega 6 are used as powders of the seeds of Cheonnyeoncho, which have been found to have medicinal properties. The freeze-dried preserves the flavor, aroma, and nutrients of Cheonnyeoncho for long-term storage.

Description

Manufacturing method of Cheonnyeoncho pills {Manufacturing method of pills comprising Opuntia humifusa}

The present invention relates to a method of manufacturing Cheonnyeoncho pills that can be used as a health functional food.

Cheonnyeoncho (Opuntia humifusa) is a cactus (Opuntia) and plant of the perennial plant. It belongs to the Opuntioideae family. It is a edible cactus native to Korea that maintains strong vitality without freezing and dying even in winter, by reducing its moisture in half even in the cold of 20 ℃ (Cho Y, Choi MY (2009) Korean J Food Cookery Sci, 25 , 134-142). Cultivation of Chunnyeoncho cactus, unlike ginseng, does not affect the soil even after transplanting it to the ground for a few decades after being transplanted to the ground once, but rather the pharmacological effect of the roots and stems is increased. (Lee DH (2011) MS thesis. Seokyeong University, Seoul, Korea). In addition, the nutrient functional component of Cheonnyeoncho contains a large amount of nutrients such as polyphenol compounds, dietary fiber, vitamins, calcium, minerals, amino acids, and complex polysaccharides. Among them, dietary fiber and calcium are contained in a larger amount than other plants ( Choi JH (2010) MS thesis.Kyonggi University, Seoul, Korea).

Cheonnyeoncho is distinguished from Opuntia ficus-indica var saboten Makino, a palm cactus that is widely distributed in Jeju Island in several ways. First, Cheonnyeoncho is ice and accumulates in cells and accumulates sugar and mannitol in plant cells, unlike baeknyeoncho. By preventing freezing and dehydration, it does not linger even in winter under 20 ℃. Second, the cheonnyeoncho grows closer to the ground, but the baeknyeoncho grows to a height of 1 m or more.

Cheonnyeoncho is high in protein, has good taste, is nutritionally valuable, and most carbohydrates are composed of dietary fiber, which is an essential ingredient for diet and health. The dietary fiber content is about 5%, which is higher than 칡, and the content of vitamin C is about 1%, which is higher than other cacti or aloe. Analyzing the leaves of Cheonnyeoncho is very low in fat and salt and high in dietary fiber, vitamin C, and calcium. So, Cheonnyeoncho can be used by people with diabetes and has a high content of essential amino acids.

Chunnyeoncho cactus is known to have excellent anti-oxidation ability because it contains a lot of super-strong antioxidants (flavonoids), and it is known for its excellent resistance to oxidation and inflammation, which is the most important factor in aging and disease, and its ability to improve. In addition, Cheonnyeoncho cactus is known to be useful for dementia suppression, cerebrovascular system, diabetes and other adult diseases, and alcohol metabolism.

Stem and fruit of Cheonnyeoncho are used for adult diseases such as arteriosclerosis, diabetes, gastroenteritis, and hyperglycemia. In addition, several research results have shown that Cheonnyeoncho has efficacy such as sulfate effect, antibacterial effect, gastric ulcer healing effect, liver function protection effect, contact dermatitis relief effect, anti-inflammatory effect and anti-inflammatory effect.

Researches on cheonnyeoncho cactus have mainly reported physiological activities such as antioxidant, antibacterial, and anticancer effects, and studies on immune activity of viscous polysaccharides isolated from cheonnyeoncho. Research on processed products using cheonnyeoncho includes rice rice wine, cookies , A study was conducted to investigate the quality characteristics to improve usability by adding it to Korean wheat noodles, wine, raw noodles, rice cake, bread, beverages, etc. Cheonnyeoncho cactus has five colors except thorns, blue stems, red fruits, yellow flowers, white roots, and black seeds. Each cactus has nutrients and pharmacological effects, so the whole cactus has excellent product value. It is expected that product development will be possible by utilizing the characteristics. Although studies on physical properties and functional components of Cheonnyeoncho powder have been reported, it is still insignificant. Various researches to find suitable conditions are possible because processing methods can vary depending on the product type or characteristics when developing processed products using Cheonnyeoncho. need.

On the other hand, as a prior art related to the present invention, put the palm cactus fruit in a high pressure heater in Korean Patent Publication No. 2000-0066837 and heat-press it for 2 to 4 hours at a temperature of 110 to 125 ° C to extract the stock solution, and then extract the extracted fruit extract stock solution Vitamin C and oligosaccharides were added to the mixture and highly concentrated over 100 times to obtain a high concentration of palm cactus fruit, and the high concentration of polyvinyl acetate, polymethylacrylate, polymethylmethylacrylate, and poly-2-hydroxyethylmethylacrylate , Polyvinyl acetal, polycaprolactone, ethyl cellulose, hydroxypropyl methyl cellulose or a mixture of these, encapsulated with a coating material selected to prepare a health food soft capsule.

Also, in Korean Patent Publication No. 2005-0081096, (1) obtaining a fermentation extract of palm cactus fruit using a mixture of sugar and lactic acid bacteria, and then freeze-drying the powder to produce a fermented palm cactus fruit fermentation powder and 2) Fermentation powder produced in the same way and (3) fermentation of palm cactus fruit comprising the step of fermenting the fermented powder in sterile milk and mixing white sugar and lactic acid bacteria, and (4) in the same way There are contents on the palm cactus fruit fermentation powder and a method of manufacturing the fermented milk.

However, due to the problem that viscous mucus material is present by pectin or polysaccharides that constitute the stem and fruit of Cheonnyeoncho, and it is difficult to extract the active ingredient or process it into various types of food due to this mucus substance, it is still a nutritional component of Cheonnyeoncho. There are very few Cheonnyeoncho pills used as health functional foods that can be consumed as is. As such, Cheonnyeoncho has a technical limit that it is very difficult to mix with other materials because it contains a large amount of highly viscous mucus polysaccharides, and despite the fact that it is a food material with excellent efficacy, it still suffers from difficulties in developing various processed foods. Therefore, it is required to develop a food material so that it can be applied to various processed foods by reducing the viscosity.

Accordingly, the present inventors mainly use fruits and stems as raw food for salads or for edible or food substitutes, but while trying to develop functional foods of Cheonnyeoncho that have not been developed as various processed foods, when the seeds of Cheonnyeoncho are powdered, The present invention was completed by confirming that it can function as a binder itself.

An object of the present invention is to provide a method of manufacturing Cheonnyeoncho hwan used as a health functional food that can be easily consumed without loss of nutrients of all parts of Cheonnyeoncho. Specifically, the present invention is to provide a new food material and a variety of processed foods using the same as a functional crop suitable for the well-being era using Cheonnyeoncho, specifically, the stem and fruit of Cheonnyeoncho that were excellent in medicinal properties but were available only as juice. It is to provide a manufacturing method in a pill that is easy to take, store, and carry, yet to exert its pharmacological characteristics to the maximum.

In order to achieve the above object, the present invention is 1) crushing the stem or fruit of Cheonnyeoncho and drying it; 2) steaming and roasting the dried cheonnyeoncho stem or fruit; 3) crushing and lyophilizing the Cheonnyeoncho stem or fruit into powder; 4) mixing the lyophilized Cheonnyeoncho stem or fruit powder with one or more powdered medicines selected from the group consisting of bokbunja, cornus, sesame, red ginseng, green tea, ginkgo, hyssop, and walnuts; 5) crushing the seeds of Cheonnyeoncho to powder and prepare mucus; And 6) preparing a ring by mixing the powder of step 4) and the slime of the cheonnyeoncho seed of step 5).

In addition, the present invention provides a health functional food of cheonnyeoncho in the form of a ring manufactured by the above manufacturing method.

Hereinafter, the present invention will be described in detail.

The present invention 1) crushing the stem or fruit of Cheonnyeoncho and drying; 2) steaming and roasting the dried cheonnyeoncho stem or fruit; 3) crushing and lyophilizing the Cheonnyeoncho stem or fruit into powder; 4) mixing the lyophilized Cheonnyeoncho stem or fruit powder with one or more powdered medicines selected from the group consisting of bokbunja, cornus, sesame, red ginseng, green tea, ginkgo, hyssop, and walnuts; 5) crushing the seeds of Cheonnyeoncho to powder and prepare mucus; And 6) preparing a ring by mixing the powder of step 4) and the slime of the cheonnyeoncho seed of step 5).

In the method of manufacturing a Cheonnyeoncho ring of the present invention, the steaming of step 2) is preferably performed three times for 15 minutes, and the roasting of step 2) is preferably performed at a temperature of 150 ° C for 10 minutes, and the millennium candle It is preferable that 10 to 50 parts by weight of Cheonnyeoncho seeds with respect to 100 parts by weight of the stem or fruit.

In addition, in the method of manufacturing the Cheonnyeoncho ring of the present invention, 1 type selected from the crowd consisting of bokbunja, cornus, sesame, red ginseng, green tea, ginkgo, whistle and walnut in step 4) with respect to 100 parts by weight of the stem or fruit of the Cheonnyeoncho. It is preferable to mix 20 to 50 parts by weight of the above powdered medicine, and the freeze-drying is preferably followed by rapid freezing at a temperature of -40 ° C or less, and then removing moisture.

In addition, the present invention provides a health functional food of cheonnyeoncho in the form of a ring manufactured by the above manufacturing method.

As described above, the present invention was able to be manufactured into a ring by using a powder of seeds of Cheonnyeoncho, which was confirmed to have weak properties without using starch to reduce the viscosity of Cheonnyeoncho. Serum, anti-inflammatory, anti-cancer, and anti-viral and anti-viral components and immunity-enhancing ingredients are made of cheonnyeoncho stems and fruits, as well as the omega-3 and omega-6 pharmacological properties of the seeds, to enhance immunity for children and the elderly. It will be given and freeze-dried to maintain the taste, aroma and nutrients of Cheonnyeoncho for long-term storage. In addition, the Cheonnyeoncho ring of the present invention contains the functional ingredients of Cheonnyeoncho, which are beneficial to the human body, such as calcium, vitamin C, dietary fiber, flavonoids, saponins, amino acids, and complex polysaccharides, thereby improving blood circulation, strengthening bone and joint function, and immunity It has the effect of promoting, releasing toxins and wastes, alleviating gastrointestinal disorders, suppressing aging, improving atopy, dry skin, and preventing constipation and preventing hemorrhoids.

The present invention shows a method of manufacturing a ring using the cactus powder of Cheonnyeoncho.

In the above, the Chunnyeoncho cactus may be used to remove foreign substances after washing, and unless otherwise specified, the Chunnyeoncho cactus means to remove the foreign substances after washing.

In the above, the Cheonnyeoncho cactus, which is a raw material for manufacturing the Cheonnyeoncho cactus fermentation powder, may use any one or more parts selected from the stems and fruits of the Cheonnyeoncho cactus, and preferably the stem part.

The stalk of cheonnyeoncho is cut into 5 ~ 15 cm size, and the stalk of cheonnyeoncho is used by itself or by cutting into 2-4 parts.

Cheonnyeoncho pill produced by the present invention is a pill made to be easy to use and intake with only the ingredients of Cheonnyeoncho without other additives or excipients that have never been before, and has a loosening property and is easy to chew when put in water compared to a conventional ring. It has.

Hereinafter, a preferred embodiment according to the present invention will be described in more detail by presenting it in more detail. However, the following embodiments are provided to those of ordinary skill in the art to fully understand the present invention, and may be modified in various other forms, and the present invention is limited by the above embodiments. It is not.

<Example 1> Preparation of cheonnyeoncho ring 1

200 g of washed Cheonnyeoncho stems were cut into 5-15 cm sizes and dried by hot air. Then, it was put into a steam generator and steamed. The steaming process was carried out for a total of three steaming steps by maintaining the stems of Cheonnyeoncho exposed to steam for 15 minutes and then cooling them as one cycle. After the steaming was completed, the second hot air was dried and roasted at a temperature of 150 ° C. for 10 minutes. After the roasting was completed, the stem was crushed to a size of 200 mesh, and rapidly frozen at a temperature of -40 ° C or lower, followed by freeze-drying in a manner to remove moisture. 100 g of the bokbunja powder was sufficiently mixed with the lyophilized cheonnyeoncho stem powder.

70 g of cheonnyeoncho seeds were crushed and powdered. Cheonnyeoncho seed powder has a mucous component and was used as a binder to prepare a ring by mixing with the Cheonnyeoncho stem powder containing the bokbunja.

<Example 2> Preparation of Cheonnyeoncho hwan 2

A cheonnyeoncho ring was prepared in the same manner as in Example 1, except that the cheonnyeoncho fruit was used instead of the cheonnyeoncho stem.

<Example 3> Preparation of cheonnyeoncho ring 3

Cheonnyeoncho ring was prepared in the same manner as in Example 1. However, instead of bokbunja, cornus powder was used.

<Example 4> Preparation of cheonnyeoncho ring 4

Cheonnyeoncho ring was prepared in the same manner as in Example 1. However, sedimentation powder was used instead of bokbunja.

<Example 5> Preparation of cheonnyeoncho ring 5

Cheonnyeoncho ring was prepared in the same manner as in Example 1. However, instead of bokbunja, red ginseng powder was used.

<Example 6> Preparation of Cheonnyeoncho ring 6

Cheonnyeoncho ring was prepared in the same manner as in Example 1. However, green tea powder was used instead of bokbunja.

<Example 7> Preparation of cheonnyeoncho ring 7

Cheonnyeoncho ring was prepared in the same manner as in Example 1. However, ginkgo biloba powder was used instead of bokbunja.

<Example 8> Preparation of cheonnyeoncho ring 8

Cheonnyeoncho ring was prepared in the same manner as in Example 1. However, instead of bokbunja, whistle powder was used.

<Example 9> Preparation of cheonnyeoncho ring 9

Cheonnyeoncho ring was prepared in the same manner as in Example 1. However, walnut powder was used instead of bokbunja.

<Comparative Example 1> Preparation of Cheonnyeoncho hwan

A ring-shaped food was prepared in the same manner as in Example 1. However, instead of using Cheonnyeoncho seed powder, ordinary starch was used.

<Experimental Example 1> Sensory evaluation

The sensory tests of the rings prepared by Comparative Examples and Examples 1 to 9 were performed and compared.

The sensory test was divided into taste, aroma, and easy to chew and evaluated using a 9-point evaluation method. At this time, the meal was chewed without additional water. In consideration of age and gender, a total of 40 male and female adults in their 30s and 40s were selected for each age group. The results are shown in Table 1 below.

division zest Odor Texture preference Overall preference Example 1 7.2 7.2 7.4 7.3 Example 2 7.4 7.7 7.8 7.6 Example 3 7.4 7.3 7.2 7.2 Example 4 7.1 7.1 7.3 7.2 Example 5 7.0 7.0 7.2 7.1 Example 6 7.2 7.3 7.1 7.2 Example 7 7.2 7.4 7.4 7.3 Example 8 7.2 7.3 7.3 7.3 Example 9 7.1 7.2 7.4 7.2 Comparative example 6.5 6.2 5.2 6.3

As shown in Table 1, the difference between the flavor of the Examples and Comparative Examples was not great in the present invention, but there was an opinion that the deep taste of Cheonnyeoncho could be felt in the Examples, and in the Comparative Examples, the odor was lower than those of Examples 1 and 2 I felt a lot. In addition, in texture, there was an opinion that in Example 2 it was soft and moist, and in Comparative Example, an opinion was suggested that it was strong and crumbly.

Overall, the example is preferred over the comparative example, especially the preference of example 2 is high.

<Experimental Example 2> Dietary fiber analysis

Dietary fiber analysis is the total dietary fiber (TDF), insoluble dietary fiber (insoluble) using the kit for analysis (TDF 100A, Sigma Chemical Co., NY, USA) by the enzymatic gravimetric method of the AOAC method. Dietary fiber (IDF) and soluble dietary fiber (SDF) were analyzed, respectively. To the 0.3 g samples of Examples 1 and 2, 40 mL of MES-TRIS buffer was added, and 50 μL of the sample and α-amylase were added, followed by stirring at 95 ° C. water bath for 35 minutes. To this, 10 mL of distilled water was added to clean the beaker base wall, and 100 μL of protease (50 mg / mL) prepared immediately before use was added and stirred at 60 ° C. for 30 minutes. 5 mL of 0.561 N HCl and 300 μL of amyloglucosidase were added to the stirred sample, stirred at 60 ° C. for 30 minutes, and then left at room temperature for 1 hour. After weighing 1 g of celite on the crucible, 78% ethanol, 95% ethanol, and acton were washed twice with 15 mL each, and then dried at 105 ° C. to measure the weight of the crucible celite.

The dried samples were analyzed for protein quantification and dry quantification using a protein analyzer (Kjeltec 2400 AUT, Foss Tecator, Eden Prairie, MN, USA) to obtain total dietary fiber. At this time, the crucible residue obtained by filtering the test solution reacted with the enzyme was made of insoluble dietary fiber, and the filtrate was made of water-soluble vegetable oil.

Dietary fiber (dietary fiber) refers to food ingredients that are not digested by digestive enzymes in the human body and consists of cellulose, hemicellulose, lignin, pectin, and mucilages that make up the walls of plants. Structurally, dietary fiber is a complex polysaccharide, which is a combination of glucose, like starch or glycogen, and is attached to a molecule next to it, so that micelles are strongly fixed to form a fibrous structure, so it does not break even when boiled with water. In addition, dietary fiber has physicochemical properties such as moisture retention, solubility, viscosity, and adsorption in food, and has physiologically active functions such as suppressing constipation, suppressing blood sugar elevation, lowering cholesterol in the blood, and improving intestinal bacterial flora in the human body. to be.

As a result of calculating the fiber content in Examples 1 and 2, the total dietary fiber (TDF), the water-soluble dietary fiber (SDF), and the insoluble dietary fiber (IDF), respectively, were calculated on a dry matter basis, and the result was calculated. In the case of Example 1 based on dry matter, the total dietary fiber content was 67.39%, the water-soluble dietary fiber was 45.24%, the insoluble dietary fiber was 22.15%, and in Example 2, the total dietary fiber content was 44.51% and the water-soluble dietary fiber was 32.16. %, 12.35% insoluble dietary fiber.

Compared with other studies and the results of this experiment, it was confirmed that the dietary fiber content of the stem and fruit of Cheonnyeoncho is very high and that the fiber content of the stem is higher than that of the fruit of Cheonnyeoncho. Therefore, there are many dietary fibers in the stem and fruit of Cheonnyeoncho, so it is thought that the value of use will be high as a natural food material.

As described above, the present invention has been described in detail with reference to preferred embodiments, but the present invention is not limited to the above embodiments, and various modifications may be made by those skilled in the art within the scope of the technical spirit of the present invention. This is possible.

Claims (7)

1) crushing the stem or fruit of Cheonnyeoncho and drying it;
2) steaming the dried cheonnyeoncho stem or fruit three times for 15 minutes and roasting at a temperature of 150 ° C. for 10 minutes;
3) Freeze-drying step of pulverizing the Cheonnyeoncho stem or fruit into powder and rapidly freezing at a temperature of -40 ° C or less, to remove moisture;
4) mixing 20 to 50 parts by weight of one or more powdered medicines selected from the crowd consisting of sesaja, red ginseng, green tea, ginkgo, hyssop and walnuts to 100 parts by weight of the lyophilized Cheonnyeoncho stem or fruit powder;
5) crushing 10-50 parts by weight of seeds of Cheonnyeoncho to powder and preparing mucus; And
6) mixing the powder of step 4) and the cheonnyeoncho seed slime of step 5) to prepare a ring; including, wherein the total dietary fiber content is 44.51 ~ 67.39% by weight.
delete delete delete delete delete A health functional food in the form of a ring manufactured by the method of claim 1.