KR102163637B1 - Method for producing functional health food - Google Patents

Abstract

The present invention discloses a method for producing health functional food capable of releasing a raw material or an ingredient from intestine to improve an intestine function. The method for producing health functional food comprises: a step of determining whether or not a raw material of measured health functional food proceeds with any one of a mixing process and an assembling process; a step of mixing the raw material of the measured health functional food when the mixing process proceeds in the determining step, or assembling the raw material of the measured health functional food by adding water or an organic solvent in a powder mixture when the assembling step proceeds in the determining step; a step of quantitatively supplying the mixed or assembled material from a hopper to a rotating plate of a tablet machine and tableting a material inputted to a mortar which is a hole formed on the rotating plate by compressing the material with two sets of up and down steel bars; and a step of coating tableted granules or tablet surfaces with a liquid coating material.

Description

Manufacturing method of health functional food{METHOD FOR PRODUCING FUNCTIONAL HEALTH FOOD}

The present invention relates to a health functional food, and more particularly, to a method of manufacturing a health functional food made to release raw materials or ingredients mainly from the intestine for the effect of improving intestinal function.

Health functional food refers to a tablet, capsule, pill, granule, powder, liquid, or flake (tablet), capsule, pill, granule, powder, using raw materials or ingredients that have useful functions for the human body. It refers to food manufactured (including processed) in the form of flake, paste, syrup, gel, jelly, bar, film, etc. Here, raw materials are substances used in the manufacture of health functional foods and are contained in the final product, and ingredients are separate single substances or single substances contained in raw materials that are contained in the final product.

The health functional food has a functional grade of nutrient function, physiological activity function, and disease risk reduction function. The nutrient function is related to the physiological action of nutrients for the growth and normal function of the human body by using vitamin C, etc., and the physiological activity function is special for normal function or biological activity of the human body by using lutein or coenzyme Q10. It is effective and refers to a function that indicates health contribution or function improvement or health maintenance or improvement. The disease occurrence risk reduction function refers to a function related to the occurrence of diseases or reducing the risk of a health condition by using calcium or vitamin D.

Probiotics, one of the representative health functional foods, is a generic term for beneficial bacteria that live in the intestine and help health, and typically refers to lactic acid bacteria used in yogurt fermentation. They are known to exhibit various physiological effects such as inhibiting oral caries bacteria, regulating the body's immune system (promoting anti-inflammatory reactions, reducing allergic symptoms, etc.), alleviating irritable bowel syndrome, and intestinal action.

In recent years, a lot of research and development is being conducted to make probiotics into powdered health functional foods. Probiotics powder is easy to apply to various foods such as bread, confectionery, chocolate, cream, sauce, gum, beverage, etc., so it is useful as a material that can improve the health function of food. It is easy to store and handle compared to liquid. It has the advantage of being commercialized. Therefore, various research and development are being conducted to increase the efficiency of the powder manufacturing process, control the properties of the powder, and improve the survival rate and efficacy of probiotics during manufacture and storage or during ingestion.

Registered Patent No. 10-1973333 (2019.04.29)

The present invention relates to a method for manufacturing a health functional food capable of maximizing the function of a health functional food by allowing a health functional food made of a raw material containing a probiotic strain to release the raw material from a human intestine.

A method of manufacturing a health functional food according to an aspect of the present invention for solving the above technical problem includes the steps of determining which process of a blending process and an assembly process to proceed with the measured raw material of the health functional food; When the progress to the blending process is determined in the determination step, the measured raw materials of the health functional food are mixed, or when the progress to the assembling process is determined in the determination step, the measured raw materials of the health functional food are mixed Assembling by adding water or an organic solvent to the mixture; Quantitatively supplying the blended or assembled material from the hopper to the rotating plate of the tablet press, and compressing the material input into the mortar, which is a hole formed in the rotating plate, with two sets of upper and lower steel bars and tableting. ; And coating the tableted granules or tablets.

In one embodiment, the blending step is blended for 30 to 50 minutes in an atmosphere with a relative humidity of 65% or less and a temperature of 20° C. to 24° C., and magnesium stearate, silicon dioxide and hydroxypropyl for the last 10 minutes of the blending process. It is formulated by adding any one of excipients selected from methylcellulose (HPMC).

In one embodiment, the tableting step is molded to have a predetermined size as a tablet size of the health functional food and a moisture content of 5% or less, and uses glucose or lactose as an excipient.

In one embodiment, the coating material includes any one or more selected from the group consisting of fat, fatty acid, wax, shellac, phthalate acetate, and hydroxypropyl methylcellulose (HPMC).

In one embodiment, the coating step uses a microparticle dispersion of the HPMC containing an additive of triacetin, triethyl citrate or diethyl tartrate. The microparticle dispersion is composed of 6% by weight to 10% by weight of HPMC, 10% by weight of a plasticizer, and a coating solvent based on the total solution.

In one embodiment, the coating material includes HPMC, and in the coating step, the coating material under the coating condition of 6-10% HPMC concentration, 7.5-15.0 g/min of coating liquid injection amount, and 28℃-40℃ intake air temperature It is a process of using an air spray so that the coating solution containing is sprayed and adhered to the surface of tablets or granules and immediately adheres to the surface of tablets or granules and is dried in powder form, until the coating solution is sprayed and tablets or granules It is characterized in that the coating environment is maintained so that a uniform coating solution adheres evenly to the surface of tablets or granules and is dried until adhered to the surface of.

In the case of using the above-described method for preparing a health functional food, it is selected from the group consisting of lactobacillus, lactococcus, enterococcus, streptococcus, and bifidobacterium. As a tablet or granule containing any one or more probiotic strains that remain as it is in the stomach (stomach), it is possible to provide a health functional food that exposes the components contained in the small intestine.

In addition, according to the present invention, it is possible to provide an enteric health functional food in which granules or tablets prepared in advance are effectively coated using hypromellose or hydroxypropyl methylcellulose (HPMC) as an enteric coating material. have.

In addition, according to the present invention, it is possible to improve the efficacy and reliability of an enteric health functional food by optimizing the coating process.

1 and 2 are flow charts for a method of manufacturing a health functional food according to an embodiment of the present invention.

In the present invention, various modifications may be made and various embodiments may be provided, and specific embodiments will be illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to a specific embodiment, it should be understood to include all conversions, equivalents, or substitutes included in the spirit and scope of the present invention. In describing the present invention, when it is determined that a detailed description of a related known technology may obscure the subject matter of the present invention, a detailed description thereof will be omitted.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 and 2 are flow charts for a method of manufacturing a health functional food according to an embodiment of the present invention.

Referring to FIG. 1, in the method of manufacturing a health functional food according to the present embodiment, it is determined in which process of the mixing process and the assembly process the first measured raw material of the health functional food is performed (S10).

As a result of the determination in step S10, when the progress to the blending process is determined, the measured raw materials of the health functional food are blended. The blending process may be performed for 30 minutes to 50 minutes in an atmosphere with a relative humidity of 65% or less and a temperature of 20°C to 24°C (S11).

In addition, during the last 10 minutes of the blending process, any one excipient selected from magnesium stearate, silicon dioxide and hydroxypropylmethylcellulose (HPMC) may be added and blended (S12). When these excipients are blended, it can be effectively molded into granules or tablets in the subsequent tableting process.

Next, the mixed material or the assembled material is quantitatively supplied from the hopper to the rotary table of the tablet press, and the material injected into the mortar, the hole formed in the rotary plate, is compressed with two sets of upper and lower steel bars and tableted. (S13). In the tableting step, it may be molded to have a moisture content of 5% or less while molding to a predetermined size as a tablet size of a health functional food. In the tableting process, glucose or lactose may additionally be used as an excipient.

Next, the tableted granules or tablets are coated (S14). In the coating step, the coating material is a liquid coating liquid containing HPMC. In the coating step, the coating solution containing the coating material is sprayed under the coating conditions of 6-10% HPMC concentration, 7.5-15.0 g/min of coating solution injection amount, and 28°C to 40°C intake air temperature, and adhered to the surface of tablets or granules. A process that uses air spray to adhere to the surface of tablets or granules as soon as they are sprayed and dry in powder form.Uniform coating liquid until the coating liquid stored in the coating liquid container is sprayed and the coating liquid adheres to the surface of the tablet or granule. The coating environment can be maintained so that it is evenly attached and dried.

The coating material includes any one or more selected from the group consisting of fat, fatty acid, wax, shellac, phthalate cellulose acetate, and hydroxypropyl methylcellulose phthalate (HPMC). It is preferred that the coating material is HPMC.

It is also possible to slightly modify the above-described coating process. In that case, in the step of coating, a fine particle dispersion of HPMC containing an additive of triacetin, triethyl citrate or diethyl tartrate may be used. The fine particle dispersion may be composed of 6% by weight to 10% by weight of HPMC, 10% by weight of a plasticizer, and a coating solvent based on the total solution.

The coated tablets or granules may be packaged in a packaging container having a predetermined shape such as a stick shape.

On the other hand, as a result of the determination in step S10, if the progress to the assembling process is determined, the measured raw materials of the health functional food may be assembled. In the assembling process, water or an organic solvent may be added to a powder mixture in which the measured raw materials of the health functional food are mixed to be assembled (S21).

In addition, during the last 10 minutes of the assembling process, it may be made to assemble by adding any one of excipients selected from magnesium stearate, silicon dioxide, and hydroxypropylmethylcellulose (HPMC) (S22). In that case, the process of molding granules or tablets assembled in a subsequent tableting process may be more effectively performed.

Next, the assembled material is quantitatively supplied from the hopper to the turntable of the tablet press, and the material injected into the mortar, which is a hole formed in the turntable, can be compressed into two sets of upper and lower steel bars and tableted (S23). ).

Then, the tableted granules or tablets are coated by spraying a liquid coating material (S24).

Some of the major steps of the aforementioned steps and additional processes that may be added between these steps will be described in more detail as follows.

First, in the step of measuring and preparing the raw materials before mixing or granulating the raw materials, a predetermined amount of beneficial bacteria, which is a kind of intestinal bacteria, can be prepared. Beneficial bacteria include any one or more probiotic strains selected from the group consisting of lactobacillus, lactococcus, enterococcus, streptococcus, and bifidobacterium.

In the present embodiment, a medium and a protective agent for culturing a microorganism composed of the above-described probiotic strain or a microorganism and a microorganism or a culture mixture thereof may be used as a raw material.

Probiotics, for example, are defined as living microorganisms that benefit the health of the host when ingested in an appropriate amount, and are relatively safe without toxicity. Probiotics lactic acid bacteria are also excellent in killing or inhibiting Helicobacter, the causative agent of chronic gastritis. In addition, Lactoracillus Plantarum HY7714 has been recognized for skin damage and skin moisturization caused by UV rays.

In addition, Lactoracillus includes Lactobacillus plantarum CJLP133 (L. plantarum CJLP133), a lactic acid derived from fruit and vegetable, which means a fungus named CJLP133 of the genus Lactobacillus and plantarum species. Depending on the strain, probiotics have efficacy in improving cholesterol levels, improving immune diseases, improving intestinal diseases and constipation or diarrhea, improving atopic diseases, and improving lactose intolerance.

In the process of blending the measured raw materials, a plurality of prepared lactic acid bacteria are blended at a predetermined ratio set in advance. In the blending process, in addition to lactic acid bacteria, at least one selected from maltodextrin, cyclodextrin, xylitol, and vitamin B may be blended in a predetermined ratio and homogenized. The blending process is carried out for about 30 minutes to about 50 minutes, preferably about 40 minutes, in an atmosphere with a relative humidity of 65% or less and a temperature of about 24°C. In the blending process, a sub-solvent is added and blending may be performed for about 10 minutes.

As the sub-solvent, at least one or more materials selected from the group consisting of magnesium stearate, silicon dioxide, and hydroxypropyl methylcellulose (HPMC) may be used. If a sub-solvent is used, an excellent tableting effect can be obtained in a subsequent tableting process. That is, if the raw materials are not properly blended, it is difficult to obtain tablets or granules having good physical properties such as content uniformity and hardness uniformity in the subsequent tableting process.

Next, in the step of tableting the compounded material, tableting is performed at a very slow speed over a long period of time in order to make good tablets with fine particles in an atmosphere of room temperature to about 40°C. In the tableting process, a material containing probiotic lactic acid bacteria is molded into granules or tablets.

The tableting process is molded into a predetermined size as a granule or tablet size of a health functional food and a moisture content of 5% or less, a hardness of 7 kg/m 2 to 15 kg/m 2 and a degree of cracking of 0.2 to 0.3, and glucose or lactose can be used as an excipient. . The hardness of granules or tablets molded in the tableting process can be measured using a hardness tester (tablet tester 6D, Dr. Schleuniger, Thun, Switzerland).

The granules or tablets after the tableting process may be dried for a certain time in a drying room. At this time, the granules or tablets are made to have a surface condition suitable for a subsequent coating process.

Next, in the process of coating the tableted granules or tablets, the granules or tablets are put into a coater and a liquid substance containing a coating material is sprayed to coat the granules or tablets. The coating process may be performed to form a coating layer of 2 mg per 500 mg tablet by spraying a liquid coating material at a temperature of 55°C to 65°C for 1 hour to 2 hours. The coating material may include any one or more selected from the group consisting of fat, fatty acid, wax, shellac, phthalate cellulose acetate, and hydroxypropyl methylcellulose (HPMC).

In addition, the coating layer is an enteric coating layer, and the material of the coating layer is preferably of high density for relatively low cost and ease of manufacture, and the content of the polymer constituting the coating layer can be appropriately adjusted for high density configuration.

The aforementioned hydroxypropylmethylcellulose (HPMC) is a representative polymer that has a property of swelling when it contains moisture. The solubility of HPMC varies depending on the powder particle size and viscosity, and the larger the particle size of HPMC, the slower the swelling rate and the gel layer formation rate. In addition, as the viscosity of HPMC increases, the strength of the gel increases, making it difficult for moisture to penetrate, which decreases the rate of hydration, thereby slowing the release of the drug. Therefore, the most convenient way to control the drug release rate during purification using HPMC is to select the HPMC by appropriately adjusting the viscosity grade.

Example 1

As a coating agent for tablets containing the probiotic strain, hydroxymethylcellulose (HPMC), an enteric base, was used, and as a plasticizer for increasing the flexibility of the film coating, AMG (acethylated monoglyceride) was used. And as a coating solvent, fermented alcohol (95%) and purified water were mixed and used.

The coating solution was prepared with a total weight of 500 g, of which the amount of HPMC was changed to 6%, 8%, and 10% based on the weight of the total solution to form a coating layer. As a solvent, a mixture of fermented alcohol and purified water at an 85:15 weight ratio was used.

In the preparation of the coating solution, a mixture of fermented alcohol and purified water was stirred with a homogenizer, HPMC and AMG were added, followed by stirring at 2500 rpm for about an hour to prepare a homogeneous coating solution.

Then, the prepared coating solution was sprayed on the surface of the tablet to form a coating layer on the tablet. The coating solution for the coating layer was 2 mg per 500 mg tablet.

A film coater (Hi-coater, Freund Corporate) was used to investigate the effect of the HPMC concentration of the coating layer, the intake air temperature, and the amount of coating spray liquid on the coating surface of the tablet. For each HPMC concentration of 6, 8, and 10%, the intake air temperature was adjusted to 32, 35, and 38°C, respectively, and the amount of coating sprayed liquid was adjusted to 7.5, 11.25, and 15.0 g/min with a pump to evaluate the quality of the coating layer. .

In order to check the uniform state of the coating layer, gold-ion was coated with an ion sputter coater, and the cross-section was observed at 100 magnification using a scanning electron microscope. As a result, it was confirmed that the sprayed liquid amount of the coating liquid had a significant influence on causing a white phenomenon that deteriorates the coating quality.

The disintegration test was measured by the disintegration test method described in the Health Functional Food Code. That is, the prepared tablets were placed in each of the artificial gastric juice and the artificial intestinal juice by six, followed by up-and-down motion for 120 minutes for the artificial gastric juice and 60 minutes for the artificial intestinal juice, and the dissolution of the tablets was observed. The used artificial gastric juice was prepared by dissolving 7.0 ml of hydrochloric acid and water in 2.0 g of sodium chloride to make 1 L (pH 1.2), and 0.2 mol/L and water were added to 250 ml of 0.2 mol/L potassium dihydrogen phosphate TS to make 1 L. Was prepared (pH 6.8).

As a result of the experiment, in order to prevent the occurrence of whitening, that is, to increase the transparency of the surface when coating the surface of the tablet, HPMC and AMG were added while stirring the fermented alcohol and purified water mixed solvent with a homogenizer at 2500 rpm. After stirring for an additional hour to prepare a homogeneous coating solution, the coating solution injection amount 7.5-15.0 g/min, the intake air temperature room temperature (28°C) to 40°C (preferably 32-38°C), HPMC concentration 6-10% ( Preferably, in the process of using air spray to adhere to the tablet surface by spraying the coating solution under the coating condition of 6 to 8%) and attaching it to the surface of the tablet, the coating solution is sprayed in the process of using air spray so that it is dried in powder form and adhered to the tablet surface. It was confirmed that it is important to ensure that a uniform coating solution adheres evenly to the tablet surface and is dried until it is adhered to the tablet surface.

According to the above-described embodiment, it is possible to produce a health functional food in which granules or tablets, which are health functional food compositions, maintain their shape almost intact in the stomach and melt in the small intestine to expose the contained components. In addition, the above-described health functional food composition may be packaged in a stick container of a predetermined capacity and prepared as a health functional food stick container so that the user can easily use an appropriate amount per day.

Although the above has been described with reference to the preferred embodiments of the present invention, those skilled in the art can variously modify and change the present invention without departing from the spirit and scope of the present invention described in the claims. You can understand.

Claims (5)

Determining to which process the measured raw materials of the health functional food will proceed to the blending process and the assembly process;
Mixing the measured raw materials of the health functional food when it is determined to proceed to the blending process in the determination step;
When it is determined in the determination step that progress to the assembly process is determined, adding water or an organic solvent to a powder mixture in which the measured raw materials of the health functional food are mixed and assembling;
Quantitatively supplying the blended granules or granulated granules from a hopper to a turning table of a tablet press, and compressing the granules into a mortar, which is a hole formed in the turning plate, with two sets of upper and lower steel bars, and tableting them. ; And
Drying the tableted granules or tablets; And
Coating the surface of the dried granules or tablets,
In the blending step, at least one selected from xylitol and vitamin B is added to the raw material, blended for 30 to 50 minutes in an atmosphere having a relative humidity of 65% or less and a temperature of 20°C to 24°C, and the end of the blending process For 10 minutes, any one excipient selected from magnesium stearate, silicon dioxide and hydroxypropylmethylcellulose (HPMC) is added and blended,
The tableting step is molded to have a predetermined size as a tablet size of the health functional food and a moisture content of 5% or less, and uses glucose or lactose as an excipient,
The coating material includes HPMC, and in the coating step, a coating solution containing the coating material is applied under a coating condition of an HPMC concentration of 6 to 8%, a coating liquid injection amount of 7.5 to 15.0 g/min, and an intake air temperature of 32°C to 38°C. In the process of using air spray to adhere to the surface of the tablet and dry in powder form as soon as it is sprayed while attaching it to the surface of the tablet, a uniform coating solution is applied until the coating solution is sprayed or adheres to the surface of the tablet. A method of manufacturing a health functional food that maintains a coating environment so that it is evenly attached to the surface of the tablet and dried. The method according to claim 1,
The coating material is a method for producing a health functional food comprising at least one selected from the group consisting of fat, fatty acid, wax, shellac, phthalate cellulose acetate, and hydroxypropyl methylcellulose phthalate (HPMC). The method according to claim 2,
The coating step is a method for producing a health functional food using the fine particle dispersion of the HPMC containing an additive of triacetin, triethyl citrate or diethyl tartrate. The method of claim 3,
The fine particle dispersion is a method for producing a health functional food consisting of 6% by weight to 10% by weight of HPMC, 10% by weight of a plasticizer, and a coating solvent based on the total solution. delete

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