KR102286379B1 - Liquid Composition Containing Plant Powder - Google Patents

Abstract

The present invention is a plant powder; honey, maltodextrin, or a mixture thereof; And water; relates to a liquid composition comprising: honey, maltodextrin, or a mixture thereof is divided and blended once or twice during the preparation of the liquid composition to obtain a liquid composition in which the plant powder is uniformly dispersed. The prepared liquid composition may be used in a health food composition.

Description

Liquid Composition Containing Plant Powder

The present invention relates to a liquid composition comprising plant powder.

Ginseng is a perennial, shady herbaceous plant belonging to the genus Panax of the Araliaceae family in terms of botanical taxonomics. The saponins of ginseng have anticancer activity, antioxidant activity, prevention of arteriosclerosis and hypertension, improvement of liver function, anti-fatigue, anti-stress activity, anti-aging, brain activity promotion, anti-inflammatory activity, treatment of allergic diseases, and promotion of protein synthesis ability. It is active, and Korean red ginseng is known to have excellent physiological activities such as antioxidant, blood pressure lowering, alcoholic hyperlipidemia improvement, and blood sugar lowering action.

Ginseng is generally divided into white ginseng and red ginseng according to the processing method. White ginseng refers to unprocessed ginseng mined in the field, that is, fresh ginseng as it is, and red ginseng is steamed and dried and processed, and saponin modification and Numerous chemical changes, such as amino acid changes, are involved. Red ginseng produces saponin components such as ginsenosides Rg2, Rg3, Rh1, and Rh2 that are not present in ginseng by the heat applied during the manufacturing process. Excellent pharmacological efficacy can be expected due to its excellent anti-thrombotic, anti-oxidation, and anti-thrombotic properties.

Meanwhile, as consumers' interest in the health-promoting effect of red ginseng has recently increased, the development of related products is being actively carried out. In general, liquid red ginseng extract products containing the active ingredients of red ginseng are manufactured by mixing red ginseng concentrate and other raw materials with purified water, or by preparing a red ginseng extract and commercializing it immediately. In addition, unlike red ginseng extract, which is commercialized in liquid form, red ginseng powder is applied to solid products such as tablets, capsules, and pills and is commercialized. Can not do it.

Recently, in order to overcome the above problems, products in the form of powder dispersions that can be consumed whole red ginseng have been developed. The powder dispersion is obtained by suspending red ginseng particles in a liquid by pulverizing the whole red ginseng to a fine size. Since the whole red ginseng can be ingested, the powder dispersion is not only excellent in effect but also in a form that is easy to consume, so it has excellent productability.

However, in the red ginseng powder dispersion, red ginseng particles are suspended in the liquid, and as time passes, the particles may precipitate or aggregate, resulting in reduced texture or taste. In particular, when the particles are further refined to improve texture and dispersibility, a phenomenon in which cohesiveness is rather increased.

Therefore, in order to improve the dispersibility of the red ginseng powder dispersion, various additives such as emulsifiers have been introduced, but additives have a limit in reducing product properties or effectively dispersing red ginseng particles due to negative perception of consumers. Various attempts have been made to improve the dispersibility of the red ginseng powder dispersion product while minimizing the amount of material added to improve it. As an example of improving the dispersibility of a raw material, there is a technique using a surfactant (Patent Document 1).

The present inventors have studied a method for improving the dispersibility of a solution in which plant powder, including red ginseng powder, is dispersed, plant powder; honey, maltodextrin, or a mixture thereof; and water; it was confirmed that the plant powder was stably dispersed in the formulation containing the plant powder by dividing the raw material into a plurality of times during the preparation of the formulation containing the plant powder.

Korean Patent Publication No. 2015-0142724

An object of the present invention is to provide a liquid composition comprising plant powder in which plant powder is stably dispersed without the addition of additives or components such as surfactants.

In order to solve the above problems, the present invention is a plant powder; honey, maltodextrin, or a mixture thereof; and water; provides a liquid composition comprising: a plant powder; honey, maltodextrin, or a mixture thereof; and water; mixing and stirring to prepare a first blend; and further blending honey, maltodextrin, or a mixture thereof in the first formulation and stirring to prepare a second formulation; may be prepared.

plant powder of the present invention; honey, maltodextrin, or a mixture thereof; and water; the liquid composition is uniformly dispersed without precipitation or agglomeration of the plant powder while including the plant powder having excellent physiological activity.

1 shows the solid content of each part of the formulation prepared in Preparation Example 2-1 in which the raw material was blended once and in Preparation Example 2-4 in which the raw material was blended twice.
2 shows the formulations prepared in Preparation Example 2-1 and Preparation Example 2-4, respectively.

Hereinafter, the present invention will be described in detail.

The present invention is a plant powder; honey, maltodextrin, or a mixture thereof; and water; provides a liquid composition comprising: a plant powder; honey, maltodextrin, or a mixture thereof; and water; mixing and stirring to prepare a first blend; and further blending honey, maltodextrin, or a mixture thereof in the first formulation and stirring to prepare a second formulation; may be prepared.

As described above, the compounding may be carried out in two divided times, but it is not limited thereto, and it is also included in the scope of the present invention that the compounding is performed two or more times while maintaining the compounding ratio of each raw material.

Honey, maltodextrin, or a mixture thereof added to the first formulation, and honey, maltodextrin, or a mixture thereof added to the second formulation are the same or in a ratio of 1:7, 2:6, 3:5 It may be one, but is not limited thereto. Honey, maltodextrin added to the first formulation for the sum of the amount of honey, maltodextrin, or mixture thereof added to the first formulation; and the amount of honey, maltodextrin, or mixture thereof added to the second formulation When the ratio of , or a mixture thereof is higher than the ratio of honey, maltodextrin, or a mixture thereof added to the second formulation, the degree of dispersion of the plant powder is not uniform.

Based on the total weight of the liquid composition, the plant powder is 6% to 15% by weight, 6% to 13% by weight, 6% to 11% by weight, 6% to 10% by weight, 6% to 8% by weight %, may be included in 6% to 7% by weight, but is not limited thereto. When the plant powder is included below the lower limit, the degree of dispersion of the plant powder is not uniform. When the plant powder is included in excess of the upper limit, there is a problem in that the plant powder is agglomerated.

Based on the total weight of the liquid composition, the honey, maltodextrin, or a mixture thereof is 75 wt% to 85 wt%, 76 wt% to 84 wt%, 77 wt% to 83 wt%, 78 wt% to 82 wt%, It may be included in an amount of 79 wt% to 81 wt%, but is not limited thereto. When honey, maltodextrin, or a mixture thereof is included below the lower limit, plant powder may be precipitated. When honey, maltodextrin, or a mixture thereof is included in excess of the upper limit, the plant powder may agglomerate.

Based on the total weight of the liquid composition, the water is contained in an amount of 8 wt% to 19 wt%, 8 wt% to 17 wt%, 8 wt% to 15 wt%, 10 wt% to 14 wt%, 11 wt% to 14 wt% , but may be included in an amount of 12 wt% to 14 wt%, but is not limited thereto. If water is included below the lower limit, the plant powder and honey are not uniformly mixed. If water is included in excess of the upper limit, plant powder may be precipitated.

_{The cumulative 50% particle size (D 50} ) by laser diffraction scattering particle size distribution of the plant powder is 100 μm to 150 μm, 105 μm to 145 μm, 110 μm to 140 μm, 115 μm to 135 μm, 120 μm to It may be 130 μm, but is not limited thereto. When the particle size is less than the lower limit, the size of the plant powder is too small and processing is difficult. If the particle size exceeds the upper limit, the amount of plant powder to settle may increase.

The plants are ginseng, red ginseng, licorice, angelica, hwanggi, ear lily, baekchul, sukjihwang, cheongung, dermis, galgeun, maekmundong, duchung, sanyak, woosul, gyalmyungja, raw ginseng, ginger, jujube, gugija, bokbunja, cheonma, omija, sansuyu And it may be at least one selected from the group consisting of combinations thereof, and the plant may be red ginseng, but is not limited thereto.

The honey may be 60 Brix to 85 Brix, 62 Brix to 83 Brix, 64 Brix to 81 Brix, 66 Brix to 79 Brix, 68 Brix to 77 Brix, but is not limited thereto. When the sugar content of honey is less than the lower limit, plant powder may be precipitated. When the sugar content of honey exceeds the upper limit, the viscosity of the liquid composition increases, so that it is difficult to consume the liquid composition immediately or add the liquid composition to other products.

The honey, maltodextrin, or a mixture thereof may be 60 Brix to 85 Brix, 62 Brix to 83 Brix, 64 Brix to 81 Brix, 66 Brix to 79 Brix, 68 Brix to 77 Brix, but is not limited thereto. When the sugar content of honey, maltodextrin, or a mixture thereof is less than the lower limit, plant powder may be precipitated. When the sugar content of honey, maltodextrin, or a mixture thereof exceeds the upper limit, the viscosity of the liquid composition increases, so that it is difficult to ingest the liquid composition immediately or add the liquid composition to other products.

The stirring temperature may be 60 °C to 100 °C, 64 °C to 96 °C, 68 °C to 92 °C, 72 °C to 88 °C, 76 °C to 84 °C, but is not limited thereto. If the temperature is less than the lower limit, the plant powder may be precipitated and dispersed unstable even if it is mixed first or second. When the temperature exceeds the upper limit, the active ingredient contained in the plant powder may be lost during stirring.

The stirring time may be 0.5 hours to 6 hours, 0.5 hours to 5 hours, 0.5 hours to 4 hours, 0.5 hours to 3 hours, 0.5 hours to 2 hours, but is not limited thereto. If the time is less than the lower limit, plant powder may settle because the formulation is not sufficiently mixed. If the time exceeds the upper limit, the active ingredient contained in the plant powder may be lost.

In one embodiment of the present invention, _{6.5% by weight of red ginseng powder having a cumulative 50% particle size (D 50} ) of 125 μm by particle size distribution measurement, 40% by weight of honey, and 13.5% by weight of purified water are first mixed at 85° C. for 1 hour A first formulation was prepared by stirring for a while. After stirring was completed, 40% by weight of honey was secondarily blended and stirred at 85° C. for 1 hour to prepare a second blend. The prepared secondary formulation was placed in a test tube and divided into upper, middle and lower layers, and as a result of observation, the solid content was similar for each part, and the red ginseng powder was stably dispersed.

In addition, 50% by weight of the total content of the honey can be replaced with maltodextrin.

In one embodiment of the present invention, _{6.5% by weight of red ginseng powder having a cumulative 50% particle size (D 50} ) of 125 μm by particle size distribution measurement, 20% by weight of honey, and 13.5% by weight of purified water are first mixed at 85° C. for 1 hour A first formulation was prepared by stirring for a while. After stirring was completed, a second blend was prepared by mixing 20 wt% of honey and 40 wt% of maltodextrin and stirring at 85°C for 1 hour. The prepared secondary formulation was placed in a test tube and divided into upper, middle and lower layers, and as a result of observation, the solid content was similar for each part, and the red ginseng powder was stably dispersed.

In one embodiment of the present invention, _{6.5% by weight of red ginseng powder having a cumulative 50% particle size (D 50} ) of 125 μm by particle size distribution measurement, 40% by weight of maltodextrin, and 13.5% by weight of purified water were first mixed at 85° C. The first formulation was prepared by stirring for an hour. After the stirring was completed, 40% by weight of maltodextrin was mixed with a second mixture and stirred at 85° C. for 1 hour to prepare a second formulation. The prepared secondary formulation was placed in a test tube and divided into upper, middle and lower layers, and as a result of observation, the solid content was similar for each part, and the red ginseng powder was stably dispersed.

Since the liquid composition has excellent dispersibility, it is easy to apply to a food composition or the like. When the liquid composition is included in the food composition, the food composition may additionally contain other ingredients in addition to the liquid composition within a range that does not impair the effect of the present invention. For example, it may contain conventional adjuvants such as stabilizers, solubilizers, vitamins, pigments and fragrances, or carriers.

The food composition may include ingredients commonly added during food production, for example, proteins, carbohydrates, fats, nutrients, seasonings and flavoring agents. Examples of the carbohydrate include monosaccharides such as glucose, fructose and the like; disaccharides such as maltose, sucrose, oligosaccharides and the like; and polysaccharides, for example, conventional sugars such as dextrin and the like, and sugar alcohols such as xylitol, sorbitol, and erythritol. As the flavoring agent, a natural flavoring agent thomartin, a stevia extract, and a synthetic flavoring agent may be used. For example, when the health functional food of the present invention is manufactured as a drink, citric acid, high fructose, sugar, glucose, acetic acid, malic acid, fruit juice, natural extract, etc. may be additionally included in addition to the liquid composition of the present invention.

There is no particular limitation on the type of the food composition. Examples of foods to which the liquid composition can be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, dairy products including ice cream, various soups, beverages, tea, drinks , alcoholic beverages and vitamin complexes, and includes all health functional foods in the ordinary sense. Since the liquid composition of the present invention has excellent dispersibility, the generation of sediment is reduced, which is particularly advantageous when applied to liquid products such as various soups, beverages, teas, drinks, and alcoholic beverages.

Hereinafter, the present invention will be described in detail with reference to Preparation Examples and Experimental Examples.

However, the following Preparation Examples and Experimental Examples are only for illustrating the present invention, and the content of the present invention is not limited by the following Preparation Examples and Experimental Examples.

Preparation Example 1. Preparation of red ginseng powder

After selecting impurities from 6-year-old red ginseng raw materials, wet sterilization was carried out at a steam temperature of 90 to 100° C. for 3 minutes, followed by hot air circulation drying. Red ginseng raw material dried to a moisture content of 13% was put into the grinder hopper, and through the grinding process, 'red ginseng powder' having more than 85% of particles passing through 120 mesh was obtained. The particle size of this red ginseng powder was measured with Bettersizer S3 Plus (K-One Nano Co., Ltd.), and as a result of the measurement, D ₅₀ was 125 μm.

Preparation Example 2. Preparation of red ginseng powder solution by manufacturing process

Red ginseng powder solution was prepared by varying the mixing process in order to confirm the conditions under which red ginseng powder precipitation did not occur when the red ginseng powder of Preparation Example 1 was mixed with a liquid raw material. Honey is 75Brix, and the moisture content is 20.0% or less. The sugar content of maltodextrin was 74Brix or higher. The mixing ratio of the raw materials is shown in Table 1 below.

Raw material weight(%) red ginseng powder 6.5 honey 40 maltodextrin 40 Purified water 13.50

2-1. Mixing raw materials only once (Step 1 STEP): Stirring condition - 80℃, 2 hours

The raw materials contained in the red ginseng powder solution were weighed and mixed according to the mixing ratio in Table 1 above, followed by stirring at 80° C. for 2 hours.

2-2. Mixing raw materials only once (Step 1 STEP): Stirring temperature - 80℃, 1 hour

The raw materials included in the red ginseng powder solution were weighed and blended according to the mixing ratio in Table 1 above, followed by stirring at 80° C. for 1 hour.

2-3. Raw material mixing is carried out only once (Step 1 STEP): stirring temperature - room temperature, 1 hour Raw materials included in the red ginseng powder solution were weighed and mixed according to the mixing ratio in Table 1 above, followed by stirring at room temperature for 1 hour.

2-4. Raw material mixing is carried out twice (Step 2 STEP): Honey and maltodextrin are used

The raw materials contained in the red ginseng powder solution were weighed and blended according to the blending ratio in Table 1 above, but the blending was carried out twice. In the first formulation, 6.5 weight (%) of red ginseng powder, 20 weight (%) of honey, and 13.5 weight (%) of purified water were mixed and stirred at 80° C. for 1 hour. After the stirring was completed, 20 weight (%) of honey and 40 weight (%) of maltodextrin were mixed with the first mixture and stirred at 80° C. for 1 hour.

2-5. Proceed with mixing the ingredients twice (Step 2 STEP): Honey alone

The raw materials included in the red ginseng powder were weighed and blended according to the blending ratio in Table 1 above, but maltodextrin was replaced with honey, and the blending was carried out twice. In the first formulation, 6.5 weight (%) of red ginseng powder, 40 weight (%) of honey, and 13.5 weight (%) of purified water were mixed, and stirred at 80° C. for 1 hour. After the stirring was completed, 40 weight (%) of honey was secondarily mixed with the first mixture and stirred at 80° C. for 1 hour.

2-6. Raw material mixing is carried out twice (Step 2 STEP): Maltodextrin alone is used

The raw materials included in the red ginseng powder solution were weighed and blended according to the blending ratio in Table 1 above, but honey was replaced with maltodextrin, and the blending was carried out twice. In the first formulation, 6.5 weight (%) of red ginseng powder, 40 weight (%) of maltodextrin, and 13.5 weight (%) of purified water were mixed and stirred at 80° C. for 1 hour. After the stirring was completed, 40 weight (%) of maltodextrin was secondarily mixed with the first mixture, and the mixture was stirred at 80° C. for 1 hour.

Experimental Example 1. Measurement of dispersion stabilization degree of red ginseng powder solution of Preparation Example 2

The red ginseng powder solution prepared according to each process was put in a transparent test tube, and the solid content of each part was measured by dividing it into upper, middle, and lower parts for each part. Table 2 shows the solid content (content %) measurement results.

Preparation 2-1 Preparation 2-4 award 69.506 72.841 middle 72.489 72.028 under 71.848 72.5 AVERAGE 71.281 72.456333 STDEV 1.5702513 0.4082552 VAR 2.465689 0.1666723

As shown in Table 2 and FIG. 1, when the raw material mixing is performed twice in Preparation Examples 2-4 to 2-6, the solid content is similar in the upper, middle, and lower layers of the red ginseng powder, so that the red ginseng powder is uniformly dispersed. it can be seen that In addition, in the case of Preparation Example 2-4, the red ginseng powder was uniformly dispersed even when visually confirmed as in FIG. In addition, even when honey or maltodextrin was used as in Preparation Examples 2-5 and 2-6, as in Preparation Example 2-4, the solid content was similar in the entire portion of the red ginseng powder solution, so that the red ginseng powder was uniformly dispersed. , the unique color of red ginseng powder appeared, and the aesthetic feeling was excellent.

On the other hand, as in Preparation Examples 2-1 to 2-3, when the raw material mixing was performed only once, the red ginseng powder was precipitated in the middle layer and was not uniformly dispersed in the upper, middle, and lower layers. In the case of Preparation Example 2-1, the red ginseng powder was partially agglomerated even when visually confirmed as in FIG. In addition, in the case of Preparation Example 2-2, as in Preparation Example 2-4, the stirring temperature condition was 80° C., but since the raw material was mixed only once, precipitation occurred during storage at room temperature.

Comparative Example 1. Check the degree of precipitation when the mixing ratio of raw materials is different

The raw materials used in Preparation Example 2 were used, but the mixing ratio was as shown in Table 3 below to confirm the degree of precipitation of the prepared red ginseng powder solution. The raw material mixing was carried out only once. The unit in Table 3 is weight (%).

Raw material Comparative Example 1-1 Comparative Example 1-2 Comparative Example 1-3 Comparative Example 1-4 red ginseng powder 3.5 4.2 4.9 5.6 honey 46.5 55.8 65.1 74.4 Purified water 50 40 30 20 Red Ginseng Powder Precipitation Degree
(volume of precipitated red ginseng powder / total volume of red ginseng powder solution) 25%
(2ml/8ml) 43.75%
(3.5ml/8ml) 50%
(4ml/8ml) 62.5%
(5ml/8ml)

As shown in Table 3, the red ginseng powder solution prepared with a different mixing ratio than that of Preparation Example 2 had severe precipitation of red ginseng powder, and in particular, Comparative Example 1-4 had a similar degree to Preparation Examples 2-2 to 2-4. It was confirmed that the volume of the precipitated red ginseng powder compared to the total volume of the red ginseng powder amounted to 62.5%, despite the compounding ratio of

Claims (9)

red ginseng powder; honey, maltodextrin, or a mixture thereof; and water; as a liquid composition comprising:
The liquid composition is
red ginseng powder; honey, maltodextrin, or a mixture thereof; and water; mixing and stirring to prepare a first blend; and
Preparing a second blend by further blending honey, maltodextrin, or a mixture thereof in the first blend and stirring to prepare a second blend;
Based on the total weight of the liquid composition, the red ginseng powder contains 6% to 15% by weight, honey, maltodextrin, or a mixture thereof is 75% to 85% by weight, and water is 8% to 19% by weight,
the proportion of honey, maltodextrin, or a mixture thereof added to the first formulation is equal to or lower than the ratio of honey, maltodextrin, or a mixture thereof added to the second formulation;
The stirring temperature is 60 ℃ to 100 ℃,
The stirring time is 0.5 hours to 6 hours liquid composition. delete The method according to claim 1,
Based on the total weight of the liquid composition, the red ginseng powder is 6% to 10% by weight, honey, maltodextrin, or a mixture thereof is 77% to 83% by weight, and water is 8% to 15% by weight. . The method according to claim 1,
_{A composition having a cumulative 50% particle size (D 50} ) of 100 μm to 150 μm by laser diffraction scattering particle size distribution measurement of the red ginseng powder. delete delete The method according to claim 1,
The honey is 60 Brix to 85 Brix composition. delete delete

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