KR102216593B1 - GABA Salts of Granular type Preventing High Blood Pressure and Thrombus and Preparing Method Thereof - Google Patents

Abstract

The present invention relates to a granular gaba salt and a method for producing the same, and more particularly to a granular gaba salt for preventing hypertension and thrombosis, and a method for producing the same.
The granular gaba salt for the prevention of hypertension and thrombus formation contains 0.3 to 1% by weight of GABA, has a particle size of 210 to 250 μm, and the moisture content measured after leaving for 24 hours at 20° C. and 80% relative humidity. It is characterized in that less than 2%.
The granule formulation of GABA salt according to the present invention has realized natural color food for preventing hypertension and thrombus formation by completing the granule formulation using only purified salt and GABA without the addition of a binding inducing agent.

Description

GABA Salts of Granular type Preventing High Blood Pressure and Thrombus and Preparing Method Thereof}

The present invention relates to a granular gaba salt and a method for producing the same, and more particularly to a granular gaba salt for preventing hypertension and thrombosis, and a method for producing the same.

Looking at the main causes of death by age in Korean people, traffic accidents in their 20s and 30s, liver disease in their 40s, and vascular disease after their 50s, such as hypertension and stroke, have been investigated and reported. In particular, as the life expectancy increases, the number of people suffering from adult diseases such as high blood pressure, diabetes, and stroke is increasing, and the age of occurrence is gradually lowered, and the number of people suffering from adult diseases from their 30s and 40s is increasing. High blood pressure research conducted over the past decades has revealed various causes and regulators that increase blood pressure, and one of the things known based on this is that sodium, the main component of salt, is one of the essential components of our body, but excessive intake is the water in the blood vessels. The blood pressure in the blood vessels rises due to the loss of water and the loss of water, leading to high blood pressure. High blood pressure is the cause of various diseases, especially stroke, stroke, and dementia. Accordingly, it is recommended that hypertensive patients should reduce the amount of salt used in food and the amount of sodium intake per day should be within 5-10mg.

Salt is an indispensable substance in human diet and its uses have been used in various ways since ancient times. These salts are representative substances that give off a salty taste, and are composed of sodium (Na) ions and chlorine (Cl) ions in an ionic bond. This salt is a sodium ion (Na ⁺⁾ and chlorine ion (Cl ^-) in the liquid phase and maintain the two sea miles state, the sodium component of such salt ions (Na ⁺⁾ are formed in a number of salts and easily react with other substances And, these salts are known to be harmful to the human body. Therefore, although salt is used, consumers' interest in low sodium and low salt salt, which has reduced the sodium content of the salt component, is increasing, and a 20% reduction campaign is being conducted worldwide.

In general, most of these sodium-reduced salts or low-chlorine manufacturing methods are manufacturing methods using natural substitutes such as green tea, kelp, and green tea, but the taste and flavor of sodium-reduced salts are reduced compared to general salts, resulting in low consumer acceptance. There is this.

In addition, in the case of PAN SALT (Finland), a global representative product of low sodium salt manufactured using chemical additives, the sodium content was reduced by adding potassium chloride and magnesium, but the bitter taste was suppressed because bitter taste appeared along with salty taste. Another chemical additive that can be added is being added, and there is a problem in that it has to be added and used more than the existing amount of salt due to loss of saltiness due to low salt, and there is a problem that the newly added ingredient may have a bad effect on the human body.

In Korea, the Ministry of Food and Drug Safety is carrying out a campaign to reduce salt intake by 20% by 2020, and food research institutes of large corporations such as Nongshim are strengthening administrative guidance, such as submitting reports on the development of low-salt foods for their commercial products such as ramen. Considering consumer taste and palatability, the reduction in the amount of salt added in food is reaching its limit. There is a demand for improvement in a direction that can help prevent cardiovascular disease, which is the purpose of reducing salt intake.

GABA (Gamma Amino Butyric Acid) is a type of non-protein amino acid that is widely distributed in nature. It is present in the brain or spinal cord of mammals and is an inhibitory neurotransmitter (Inhibitory Neurotransmitter). GABA is known to be involved in the regulation of many physiological mechanisms in the human body, thereby activating blood flow to the brain and increasing the amount of oxygen supplied to promote the metabolic function of brain cells. In addition, it is known to be effective in controlling the secretion of growth hormone and is known to be effective in lowering blood pressure and relieving pain, mental stability, improving liver and kidney function, and inhibiting colon cancer, so it is a very pharmacologically noted substance. In addition, GABA is known worldwide as a substance that suppresses blood pressure rise, and in Korea, when ingesting 20mg of GABA per day, it is approved as an individually recognized health functional food ingredient that can help improve blood pressure, so excessive salt intake is a problem. In Korea, it can be a preventive measure.

Recently, GABA has been announced that it not only significantly enhances learning ability and contributes to long-term memory promotion, but also inhibits blood pressure rise and acts as a factor controlling food and satiety. For example, 5 and 10 mg pills are commercially available, but it has been reported that the synthetic GABA formulations of pharmaceuticals have side effects of the digestive system such as anorexia, constipation, and diarrhea.

Due to the role of GABA, interest in GABA as a functional food material as well as a pharmaceutical product is increasing recently. GABA can be taken orally because it is detected in many grains such as germinated brown rice, germinated grains, green tea, and cabbage root. However, the amount of GABA contained in them is not large, so it is not easy to consume the required amount from food to exert pharmacological action. To overcome this, research is being actively conducted to discover food materials containing a large amount of GABA and use them industrially. In particular, GABA's effect of promoting cerebral blood flow and increasing oxygen supply promotes the metabolism of brain cells, thereby improving the sequelae of stroke and cerebral arteriosclerosis, and is used as a medicine. It is a very useful substance physiologically because it has blood pressure lowering effect and ACE activity inhibitory effect.

In addition, from the viewpoint of preventing hypertension in everyday eating, tea and germinated brown rice containing GABA have been developed as foods, but the concentration of GABA is low and the application range is limited in shape.

In particular, high blood pressure is one of the representative adult diseases, and a diet that manages salt intake is very important not only in Korea, but also in Korea, which prefers high-salt foods such as China and Korea, and through the development of functional salts that can prevent cardiovascular diseases. It is necessary to induce in advance the treatment regimen of mild patients or the prevention of people who may develop it.

In Korean Patent Nos.1761710 and 10-1761711, the applicant initiated the manufacturing process of GABA-containing salt in which a significant amount of salt was added to the first high-concentration GABA culture medium through lactic acid bacteria fermentation, and a certain amount of sodium was removed through secondary fermentation. I did. However, this can effectively reduce sodium, but there is a problem in that the process cost increases during the fermentation process and the drying of fermented salt, and a problem that causes inconvenience in use due to the formation of lumps due to the inherent characteristic of salt during long-term storage. there was.

Accordingly, the present inventors have tried to solve the above problems, and when specifying the conditions of the mixing and kneading process, the extrusion granulation process, and the drying process, the hygroscopicity inhibiting ability is excellent without the use of a binder commonly used in the manufacture of granular salt. It was confirmed that granular gaba salt can be prepared in high yield, and the present invention was completed.

An object of the present invention is to provide a granular gaba salt that has an effect of preventing hypertension and thrombus formation, and that can prevent hygroscopicity even during long-term storage.

Another object of the present invention is to provide a method of preparing a granular gaba salt in a high yield, which can relatively suppress blood pressure or cardiovascular disease while enjoying a salty taste and prevent hygroscopicity even during long-term storage.

In order to achieve the above object, the present invention contains GABA in an amount of 0.3 to 1% by weight, has a particle size of 210 to 250 μm, and the moisture content measured after standing at 20° C. and 80% relative humidity for 24 hours is 2% It provides granular gaba salt, characterized in that less than.

The present invention also comprises the steps of: (a) grinding salt into 60-80 mesh; (b) adding GABA-containing lactic acid bacteria fermentation broth to the pulverized salt and mixing at 50 to 60° C. to prepare a mixed dough; (c) granulating the mixed dough into a particle size of 210 to 250 μm under a pressure condition of 50 to 70 bar with an extruded granulator; And (d) drying the granulated formulation at 65 to 75°C.

In the present invention, the GABA concentration of the lactic acid bacteria fermentation broth containing GABA is 10 to 30%, and the solid content of the fermentation broth (based on Brix) is 10 to 40%.

In the present invention, the salt is characterized in that it is selected from the group consisting of refined salt, natural sea salt and processed salt.

The method for producing granular gaba salt of the present invention is characterized in that, when the lactic acid bacteria fermentation broth is added, natural agricultural and fishery raw materials are further added.

In the present invention, the natural agricultural and fishery raw material is at least one selected from the group consisting of garlic, kelp, turmeric, sunweed, ginger, coriander, mustard, horseradish, green tea, pumpkin, coconut, green tea, oysters, anchovies, mussels, and mideodeok It features.

The granular gaba salt according to the present invention realized Natural Color Food by completing the granule formulation using only purified salt and GABA without the addition of a binding inducing agent. In addition, since it contains more than 20mg of GABA based on the average daily intake of salt in Korea, 5g, it is useful as a healthy salt for preventing hypertension and thrombus formation.

1 is a manufacturing process diagram of granular gaba salt for preventing hypertension and thrombus formation according to an embodiment of the present invention.
2 is a result of evaluating the effect of preventing hypertension in an animal model of hyperlipidemia of gaba salt in the form of granules prepared according to an embodiment of the present invention.
3 is a result of evaluating the effect of inhibiting blood clots in an animal model of severe limb ischemia of granular gaba salt prepared according to an embodiment of the present invention.

In the present invention, when specifying the mixing and kneading process, the extrusion granulation process, and the drying process conditions, a granule-type gaba that has excellent hygroscopicity inhibiting ability without using a binder such as xanthan gum, guar gum, corn starch, tapioca starch, dextrin, oligosaccharide, etc. It was intended to confirm that salt can be prepared in high yield.

In the present invention, the purified salt is pulverized into 60 mesh, and then the lactic acid bacteria fermentation broth containing GABA is mixed at 50 to 60°C to prepare a mixed dough, and the mixed dough is granulated under a pressure condition of 50 to 70 bar with an extrusion granulator. And dried at 65 ~ 75 ℃ to prepare a granular gaba salt.

As a result of checking the particle size, production yield, and moisture content of the prepared granular gaba salt, the granular salt of 210 to 250 μm in a yield of 90% or more was secured, and when measured by the level measurement method specified in the food code, the moisture content was 2%. It was confirmed that it was less than.

Therefore, in one aspect, the present invention contains 0.3 to 1% by weight of GABA, has a particle size of 210 to 250 μm, and the moisture content measured after leaving for 24 hours at 20° C. and 80% relative humidity is less than 2%. It relates to a granular gaba salt for preventing hypertension and thrombus formation, characterized in that.

In addition, the present invention from another viewpoint, (a) the step of grinding the salt into 60 to 80 mesh; (b) adding GABA-containing lactic acid bacteria fermentation broth to the pulverized salt and mixing at 50 to 60° C. to prepare a mixed dough; (c) granulating the mixed dough into a particle size of 210 to 250 μm under a pressure condition of 50 to 70 bar with an extruded granulator; And (d) drying the granulated formulation at 65 to 75° C., and to a method for preparing granular gaba salt for preventing hypertension and thrombosis.

As shown in Figure 1, the granular gaba salt is pulverized salt; Mixing, homogenization; Hot extrusion granulation molding; It is carried out through a drying process.

In the present invention, the salt may be refined salt, sea salt, processed salt, or the like, but it is preferable to use refined salt.

The salt can be pulverized using a grinder, and these are preferably pulverized into 60 to 80 mesh, respectively. For reference, according to the KS industrial standard, #60 is 250㎛, #70 is 212㎛, and #80 is 180㎛.

If the salt is less than 60 mesh, there is a risk that granulation of the desired particle size may not be achieved or the yield may be lowered, and if the salt exceeds 80 mesh, drying of the mixed dough proceeds quickly, resulting in extremely poor granulation aptitude in the granulator. In particular, as drying proceeds, the mesh network of the granulator is clogged by the powder.

After the salt is pulverized, 10 to 40% by weight of the lactic acid bacteria fermentation broth containing GABA (solid content, 10 to 40 brix) is added to 60 to 90% by weight of the pulverized salt, and mixed at 50 to 60°C. Make the dough. The mixing ratio of the fermentation broth depends on the granule formation ability, the drying time after granulation, and the target GABA concentration condition of the final GABA salt, and is preferably 10 to 40% by weight depending on the concentration of the fermentation broth.

In the present invention, the GABA concentration of the lactic acid bacteria fermentation broth containing GABA may be 10 to 30%, and the solid content of the fermentation broth (based on Brix) may be 10 to 40% depending on the degree of concentration.

The GABA-containing lactic acid bacterium fermentation broth may be used as a culture broth of Lactobacillus genus, Streptococcus genus, Bifidobacterium genus, Leukonostock genus, Pediococas genus, Lactobacillus genus strains, and Lactobacillus brevis (Lactobacillus brevis), and more preferably Lactobacillus brevis BJ-20 (KCTC11377BP) may be used.

The medium for fermentation of the lactic acid bacteria is characterized in that it contains MSG (Mono Sodium Glutamate) as a compound that is a precursor of GABA, and in more detail, Yeast extract 3%, Glucose 2%, MSG 3%, skim soybean 2%. A medium composition of 90% water may be exemplified, but is not limited thereto.

When lactic acid bacteria are inoculated in the medium and fermented under anaerobic conditions to induce conversion of monosodium glutamate to gamma aminobutyric acid (GABA), a high-concentration GABA-containing lactic acid bacteria fermentation broth can be prepared.

The mixing of the salt and the lactic acid bacteria fermentation broth containing GABA is preferably performed at 50 to 60°C for 30 to 60 minutes. If the temperature during mixing is less than 50℃, the workability of mixing and kneading the pulverized salt and the GABA culture solution is poor and it takes a long time. If it exceeds 60℃, drying occurs in the granulation process in the granulator. As a result, the mesh net for sizing of the granulator is clogged or the granulation ability is deteriorated.

In addition, when the content of salt is less than 60% by weight during mixing, granules are not formed, or the yield of granular salt is low, and when it exceeds 90% by weight, the amount of natural GABA to be added decreases. , There is a fear that the desired functionality may not be achieved.

In the method for preparing granular gaba salt for preventing hypertension and thrombus formation according to the present invention, when the lactic acid bacteria fermentation broth is added, natural agricultural and fishery raw materials may be further added.

The natural agricultural and fishery raw materials may include garlic, kelp, turmeric, sun vinegar, ginger, coriander, mustard, wasabi, green tea, pumpkin, coconut, green tea, oysters, anchovies, mussels, mideodeok, etc., but in a granular form with salt Anything that can be manufactured can be used without particular limitation.

The natural agricultural and fishery raw materials are natural seasonings and are distributed as simple powders or mixed products, but they are easily hardened and hardened, and thus their utilization is poor.

In particular, kelp is a brown algae among seaweeds, and has a good umami taste in diet, and is mainly used for making broth, and contains a large amount of dietary fiber called alginic acid. This dietary fiber plays a role in lowering cholesterol levels and blood pressure, and is excreted in the stool by being combined with cholesterol and salt in the intestine. At this time, even carcinogens are absorbed to help prevent colon cancer and diet. Alginic acid is not absorbed in the body, but stimulates the intestines, promotes bowel movement, and helps bowel movements. When it absorbs moisture, it expands up to 200 times, which makes bowel movements active. It has the effect of directly or indirectly preventing hypertension and arteriosclerosis, such as preventing blood clots from occurring or the synthesis of cholesterol in the liver. It is also a representative alkaline food that is rich in various minerals.

In addition, kelp contains a large amount of iodine, so it can be a means of natural iodine intake, which is essential for the prevention and management of thyroid diseases in Central Asia, where iodine intake is insufficient.

The natural agricultural and fishery raw material is preferably pulverized into 60 to 80 mesh using a grinder, like salt. The natural agricultural and fishery raw materials may be added 5 to 40 parts by weight based on 100 parts by weight of the mixed dough.

The mixed dough of salt and GABA is granulated in an extruder. When granulating, the extrusion pressure is 50 to 70 bar, and the granulation is adjusted to a particle size of 210 to 250 μm. If the extrusion pressure is less than 50 bar, it is necessary to increase the moisture content when forming the granules, and the drying time is long, and if it exceeds 70 bar, frequent replacement of the mesh net, which is a consumable product of the granulator, is inevitable, which is disadvantageous in workability and economics. .

Finally, the granulated formulation undergoes a drying step, preferably drying at 65 to 75° C. for 6 to 24 hours. If the drying temperature is less than 65℃, evaporation of water does not easily occur, making it difficult to manufacture granular healthy salt having the desired moisture content. If it exceeds 75℃, the surface drying proceeds rapidly, resulting in internal moisture drying. Since it does not proceed smoothly, quality control is difficult due to weight loss due to gradual drying during long-term distribution after packaging.

The finally prepared granular GABA salt contains 0.3% by weight or more, preferably 0.5-1% by weight of GABA, has a particle size of 210-250 μm, and left for 24 hours at 20°C and 80% relative humidity. It is characterized in that the measured moisture content is less than 2%.

[Example]

Hereinafter, the present invention will be described in more detail through examples. These examples are for illustrative purposes only, and it will be apparent to those of ordinary skill in the art that the scope of the present invention is not construed as being limited by these examples.

Example 1: Preparation of lactic acid bacteria fermentation broth containing GABA

Lactobacillus MRS Broth (MRS; Difico, USA) 18 hours of pre-cultured lactic acid bacteria (Lactobacillus brevis BJ-20, KCTC11377BP) in a medium containing MSG (Yeast extract 3%, Glucose 2%, MSG 5%, skim soybean 2%) , Water 88%), and cultured under anaerobic conditions at 37° C. for 48 hours, and the MSG content and GABA content in the culture medium were measured, and are shown in Table 1. For reference, the MSG content and the GABA content were converted into the content per 100 g of powder in consideration of the brix of the culture medium.

Incubation time (hr) Broth brix MSG content (%) GABA content (%) 0 12 5 0.2 24 10.8 3 12.5 48 10.5 - 28.9

From Table 1, it was possible to confirm the GABA content of the lactic acid bacteria culture solution for 48 hours and the solid content of the culture solution. Therefore, the GABA concentration was 10-30%, and the solid content of the fermentation broth (based on Brix) could be adjusted to 10-40% of the solid content of the fermentation broth depending on the degree of low-temperature vacuum concentration after fermentation was terminated.

Example 2: Preparation of granular gaba salt for preventing hypertension and thrombus formation

40% by weight (10 Brix) of the lactic acid bacteria fermentation broth containing GABA prepared in Example 1 was added to 60% by weight of the pulverized purified salt that passed through a 60 mesh filter net and mixed for 50 minutes while the water content was 35% Phosphorus mixed dough was prepared. The mixed dough was put into an extruded granulator, and a pressure of 60 bar was applied to granulate in a particle size of 210 to 250 μm. The granulated formulation was put in a dryer at 70° C. and dried for 24 hours to prepare granular gaba salt.

Example 3: Preparation of granular gaba salt for preventing hypertension and thrombus formation

Mixing for 50 minutes while adding 20% by weight of the lactic acid bacteria fermentation broth containing GABA prepared in Example 1 to 80% by weight of the pulverized purified salt that has passed through a 60 mesh filter network at 55°C, the moisture content is 15% Phosphorus mixed dough was prepared. The mixed dough was put into an extruded granulator, and a pressure of 60 bar was applied to granulate in a particle size of 210 to 250 μm. The granulated formulation was put in a dryer at 70° C. and dried for 10 hours to prepare granular gaba salt.

Example 4: Preparation of granular gaba salt for preventing hypertension and thrombus formation

10% by weight (40 Brix) of the lactic acid bacteria fermentation broth containing GABA prepared in Example 1 was added to 90% by weight of the pulverized purified salt that has passed through a 60 mesh filter network at 60°C for 50 minutes, and the moisture content is 10% Phosphorus mixed dough was prepared. The mixed dough was put into an extruded granulator, and a pressure of 60 bar was applied to granulate into a particle size of 210-250 μm. The granulated formulation was put in a dryer at 70° C. and dried for 6 hours to prepare granular gaba salt.

Example 5: Preparation of granular gaba salt for preventing hypertension and thrombus formation

To 75 g of pulverized purified salt and 25 g of kelp powder passed through a 60 mesh filter net, 16 ml (10 brix) of the lactic acid bacteria fermentation broth containing GABA prepared in Example 1 were added at 50° C. for 50 minutes, and the water content was 35 % Mixed dough was prepared. The mixed dough was put into an extruded granulator, and a pressure of 60 bar was applied to granulate in a particle size of 210 to 250 μm. The granulated formulation was put in a dryer at 70° C. and dried for 24 hours to prepare granular gaba salt containing kelp.

Comparative Examples 1 and 2: Preparation of granular gaba salt for preventing hypertension and thrombus formation according to mixing temperature

Moisture content by mixing for 50 minutes while adding 40% by weight (10 brix) of the lactic acid bacteria fermentation broth containing GABA prepared in Example 1 to 60% by weight of the pulverized purified salt passed through a 60 mesh filter net at 40°C and 70°C A mixed dough of 35% was prepared. The mixed dough was put into an extruded granulator, and a pressure of 60 bar was applied to granulate in a particle size of 210 to 250 μm. The granulated formulation was put in a dryer at 70° C. and dried for 24 hours to prepare granular gaba salt.

Comparative Examples 3 and 4: Preparation of granular gaba salt for preventing hypertension and thrombus formation according to the pressure of an extruded granulator

40% by weight (10 brix) of the lactic acid bacteria fermentation broth containing GABA prepared in Example 1 was added to 60% by weight of the pulverized purified salt that has passed through a 60 mesh filter network at 55°C, while mixing for 50 minutes to have a water content of 35% Phosphorus mixed dough was prepared. The mixed dough was put into an extruded granulator and granulated to a particle size of 210 to 250 μm by applying pressure of 40 bar and 80 bar. The granulated formulation was put in a dryer at 70° C. and dried for 24 hours to prepare granular gaba salt.

Comparative Examples 5 and 6: Preparation of granular gaba salt for preventing hypertension and thrombus formation according to drying temperature

Water content by mixing for 50 minutes while adding 40% by weight of the lactic acid bacteria fermentation broth containing GABA prepared in Example 1 to 60% by weight of the pulverized purified salt passing through a 60 mesh filter net (solid content 10 brix) at 50°C A 35% mixed dough was prepared. The mixed dough was put into an extruded granulator, and a pressure of 60 bar was applied to granulate into a particle size of 210 to 250 μm. The granulated formulation was put in a dryer at 50° C. and 80° C. and dried to prepare granular gaba salt.

Experimental Example 1: Granulation yield, deliquescent and workability comparative experiment

The yield, workability and deliquescent properties of the granular gaba salt prepared in Examples 2 to 5 and Comparative Examples 1 to 6 were evaluated. The granulation yield is the weight ratio of the final recovered salt prepared according to Examples and Comparative Examples after input from the total amount of the solid content of the pulverized refined salt and fermentation broth added during mixing and kneading by the manufacturing method according to the Examples and Comparative Examples. The moisture content was measured by the method specified in the Food Code for deliquescent evaluation. That is, in order to unify the experimental conditions, the salt prepared in Examples and Comparative Examples was sufficiently dried in a dryer at 60° C. for 24 hours, and then left at 20° C. and 80% relative humidity for 24 hours, and then the moisture content was measured. In addition, the work suitability was evaluated by comprehensively considering the granulation yield, deliquescent property, and working time.

Granulation yield (%) Moisture content (%) Work aptitude GABA content (% by weight) Example 2 91 1.9 ++ (no concentration) 0.82 Example 3 90 1.8 ++ 0.76 Example 4 92 1.8 ++ 0.91 Example 5 90 1.9 ++ 0.71 Comparative Example 1 85 1.8 - 0.82 Comparative Example 2 80 1.9 - 0.81 Comparative Example 3 86 2.0 + 0.81 Comparative Example 4 79 1.8 - 0.80 Comparative Example 5 87 2.4 - 0.82 Comparative Example 6 89 1.9 - 0.81

+++: very good, ++: good, +: moderate, -: bad, --: very bad

From Table 2, in the case of Examples 2 to 5 in which the mixture was mixed at 50 to 60°C to prepare a mixed dough, granulated at 50 to 700 bar pressure, and the granulated formulation was dried at 70°C, the granulation yield was 90% Above, the workability was good, and the moisture content was 1.8~1.9% when measured by the moisture measurement method specified in the food code, and the deliquescent property was excellent.

On the other hand, in Comparative Examples 1 and 2 in which the temperatures are 40°C and 70°C when mixing, the working time is prolonged or the granulation yield is decreased due to poor workability.

In addition, Comparative Examples 3 and 4, in which pressures during extrusion granulation were 40 bar and 80 bar, were excellent in deliquescent properties, but the workability and granulation yield were relatively poor.

In addition, it was found that the drying temperatures of Comparative Examples 5 and 6 in which the drying temperatures were 50°C and 80°C were low in granulation yield and workability, and relatively poor deliquescent properties.

Experimental Example 2: Investigation of the efficacy of granular gaba salt in an animal model of hyperlipidemia

2-1: animal model production

The experimental animals used in this experiment were 8-week-old C57BL/6 mice acclimated for 1 week and then used for the experiment.

2-1-1: hyperlipidemia animal model

In the hyperlipidemia animal model, mice were fed a 1.25% hyperlipidemia diet (HCD) and salt daily for 5 weeks. In addition, the experimental group was (1) chow diet general diet group, (2) general salt (0.03 g/kg/day) daily for hyperlipidemia model, and dietary group for 5 weeks (3) GABA salt (0.035 g/kg/day) for hyperlipidemia model. ) Daily, 5 weeks diet group (4) iodine-GABA salt (0.04 g/kg/day) was divided into diet groups for 5 weeks and daily in the hyperlipidemia model.

2-1-2: severe limb ischemia animal model

In order to confirm the blood clot-relieving effect of GABA salt, an animal model for severe limb ischemia was created, and the efficacy of normal salt and GABA salt was compared and analyzed. That is, mice were fed a 1.25% high-lipid diet (HCD) and salt daily for 6 weeks, and then cut off one week after induction of severe limb ischemia (CLI). The experimental group consisted of (1) chow diet general diet group, (2) lower limb ischemia model induction group on general diet (3) general salt (GABA salt (0.03 g/kg/day) daily, 6 weeks after induction of lower limb ischemia in hyperlipidemia model). Dietary group (4) GABA salt (0.035 g/kg/day) after induction of lower extremity ischemia in the hyperlipidemia model was divided into diet groups for 6 weeks and daily for verification.

2-2: Prevention of hypertension and evaluation of blood clot inhibition

In the hyperlipidemia animal model, diastolic, systolic and mean blood pressure were measured at 3 weeks, 4 weeks, and 5 weeks. In the animal model that induced severe limb ischemia in the hyperlipidemia animal model, blood pressure was measured every week from week 3 to just before culling, and the results were measured. It is shown in Figures 2 and 3. The actual measurement was performed after 5 days of acclimatization using a mouse blood pressure meter (noninvasive tail-cuff CODA system, Kent Scientific Corp, CT, USA).

As shown in FIG. 2, blood pressure, which is the most important biomarker for improving hypertension, was fed to a normal diet (ND), general salt was fed to a hyperlipidemia model, gaba salt prepared in Example 3, and iodine gaba salt prepared in Example 5. When confirmed at 3, 4, 5 weeks after treatment, (A) systolic blood pressure, (B) diastolic blood pressure, and (C) mean arterial blood pressure were all significantly increased in the hypertensive animal group (HCD/salt) compared to the normal diet group. Confirmed. However, it was confirmed that the gaba salt intake animal group (HCD/GABA-salt) and the iodine-garba salt intake animal group (HCD/I-GABA-salt) significantly decreased compared to the hypertensive animal group. In particular, (A) systolic blood pressure decreased significantly from the 3rd week of intake and (B) diastolic blood pressure decreased from the 4th week of intake, so it can be said that gaba salt and iodine gaba salt control blood pressure.

In addition, as shown in Figure 3, when checking the change in blood pressure, which is the most important biomarker for improving hypertension, after treatment with normal diet and gaba salt, compared to the normal diet group (A) systolic blood pressure, (B) diastolic blood pressure, (C) It was confirmed that both mean arterial blood pressure increased significantly in the hypertension/severe limb ischemia-induced animal group (HCD+salt+CLI). However, it was confirmed that the severe limb ischemia-induced animal group (HCD+GABA salt+CLI) ingested gaba salt significantly decreased compared to the hypertensive animal group. Therefore, it can be said that gaba salt controls blood clots.

As described above, specific parts of the present invention have been described in detail, and it will be apparent to those of ordinary skill in the art that these specific techniques are only preferred embodiments, and the scope of the present invention is not limited thereby. will be. Accordingly, it will be said that the substantial scope of the present invention is defined by the appended claims and their equivalents.

Claims (7)

delete delete (a) grinding salt into 60-80 mesh;
(b) Add 10 to 40% by weight of lactic acid bacteria fermentation broth containing GABA with a GABA concentration of 10 to 30% and a solid content of the fermentation broth (based on Brix) of 10 to 40% to 60 to 90% by weight of crushed salt And, by mixing at 50 ~ 60 ℃, preparing a mixed dough;
(c) granulating the mixed dough into a particle size of 210 to 250 μm under a pressure condition of 50 to 70 bar with an extruded granulator; And
(d) a method for producing granular gaba salt for preventing hypertension and thrombus formation, comprising the step of drying the granulated formulation at 65 to 75°C.
delete The method of claim 3, wherein the salt is selected from the group consisting of refined salt, sea salt, and processed salt.
[4] The method of claim 3, wherein when the lactic acid bacteria fermentation broth is added, natural agricultural and fishery raw materials are further added to prevent hypertension and blood clot formation.
The method of claim 6, wherein the natural agricultural and fishery raw material is selected from the group consisting of garlic, kelp, turmeric, sunweed, ginger, coriander, mustard, horseradish, green tea, pumpkin, coconut, green tea, oysters, anchovies, mussels, and mideodeok. Method for producing granular gaba salt for preventing hypertension and thrombus formation, characterized in that the above.

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