KR102488422B1 - Method for manufacturing functional food and cosmetics of purple potato complex using HME (hot melt extrusion) technology - Google Patents
Method for manufacturing functional food and cosmetics of purple potato complex using HME (hot melt extrusion) technology Download PDFInfo
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- KR102488422B1 KR102488422B1 KR1020200142379A KR20200142379A KR102488422B1 KR 102488422 B1 KR102488422 B1 KR 102488422B1 KR 1020200142379 A KR1020200142379 A KR 1020200142379A KR 20200142379 A KR20200142379 A KR 20200142379A KR 102488422 B1 KR102488422 B1 KR 102488422B1
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- South Korea
- Prior art keywords
- powder
- weight
- purple potato
- prepared
- acid
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Classifications
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/184—Emulsifier
- A23V2250/1842—Lecithin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/70—Vitamins
- A23V2250/712—Vitamin E
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
본 발명은 (1) 자색감자를 슬라이스한 후 동결건조하고 분쇄하여 자색감자 분말을 제조하는 단계; (2) 상기 (1)단계의 제조한 자색감자 분말과 메밀 종자 분말, 레시틴 분말 및 비타민 E 분말을 혼합하여 혼합 분말을 제조하는 단계; (3) 상기 (2)단계의 제조한 혼합 분말에 물을 첨가하는 단계; (4) 상기 (3)단계의 첨가한 혼합물을 핫멜트 압출기에 투입한 후 압출하여 압출물을 제조하는 단계; 및 (5) 상기 (4)단계의 제조한 압출물을 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 자색감자 복합물의 제조방법 및 상기 방법으로 제조된 자색감자 복합물에 관한 것이다.The present invention comprises the steps of (1) preparing purple potato powder by slicing purple potatoes, freeze-drying and grinding; (2) preparing a mixed powder by mixing the purple potato powder prepared in step (1) with buckwheat seed powder, lecithin powder and vitamin E powder; (3) adding water to the mixed powder prepared in step (2); (4) preparing an extrudate by extruding the mixture added in step (3) into a hot melt extruder; and (5) drying the extrudate prepared in step (4).
Description
본 발명은 자색감자 분말, 메밀 종자 분말, 레시틴 분말 및 비타민 E 분말을 혼합한 혼합 분말을 핫멜트 압출기에 투입한 후 압출하는 단계를 포함하여 제조하는 것을 특징으로 하는 자색감자 복합물의 제조방법 및 상기 방법으로 제조된 자색감자 복합물에 관한 것이다.The present invention is a method for producing a purple potato complex, characterized in that it is prepared by introducing a mixed powder of purple potato powder, buckwheat seed powder, lecithin powder and vitamin E powder into a hot melt extruder and then extruding the same, and the method It relates to a purple potato composite prepared by
기능성 식품은 전통 식품과 유사하지만 생/신선 상태와는 별도로 향상된 기능을 가지고 있으며 많은 생리학적 이점을 입증했다. 기능성 식품의 주요 목적은 삶의 질을 높이고 건강 상태를 향상시키는 것이며, 장기적인 목표는 건강을 유지하는 수명을 늘리는 것이다. 그러나 기능성 식품 개발의 주요 기술적 어려움은 생체 활성 화합물, 즉 안토시아닌 분자의 물리적 및 화학적 속성으로 인한 일부 유익한 화합물을 보호하는 것이다.Functional foods are similar to traditional foods but have enhanced functions apart from the raw/fresh state and have demonstrated many physiological benefits. The primary purpose of functional foods is to improve quality of life and improve health status, and the long-term goal is to increase longevity while maintaining good health. However, a major technical difficulty in developing functional foods is to protect bioactive compounds, i.e. some beneficial compounds due to the physical and chemical properties of anthocyanin molecules.
연구에 따르면 안토시아닌은 여러 생물학적 기능을 가지고 있어 암, 심혈관 질환, 알츠하이머 및 당뇨병의 위험을 감소시킨다. 게다가 안토시아닌은 식품, 음료, 화장품 및 페인트 산업에서 천연 착색제로도 사용된다. 그러나 안토시아닌이 함유된 가공식품은 열 안정성이 낮기 때문에 연장하는 것이 어렵다. 대부분의 색깔있는 과일과 채소는 안토시아닌을 다량 함유하고 있다. 그 중에서 유색감자 (Solanum tuberosum L. var. bora valley)는 가장 인기있는 안토시아닌이 풍부한 식품 중 하나이다. 보라 밸리 감자는 안토시아닌 함량과 항산화 능력이 높아 인간의 장내 세균을 효과적으로 치료한다고 알려져 있다.Studies have shown that anthocyanins have multiple biological functions, reducing the risk of cancer, cardiovascular disease, Alzheimer's and diabetes. Besides, anthocyanins are also used as natural colorants in the food, beverage, cosmetic and paint industries. However, it is difficult to extend processed foods containing anthocyanins because of their low thermal stability. Most colored fruits and vegetables contain high amounts of anthocyanins. Among them, colored potato ( Solanum tuberosum L. var. bora valley) is one of the most popular anthocyanin-rich foods. Bora Valley potatoes are known to effectively treat human intestinal bacteria due to their high anthocyanin content and antioxidant capacity.
마찬가지로 루틴(quercetin-3-O-rutinoside)은 가장 흔한 플라보노이드 중 하나이며 항천식, 최종 당화산물 생성 억제와 같은 생물학적 활동의 활성이 활발하다. 그러나 루틴은 물에 잘 녹지 않아(0.125 g/l) 궁극적으로 위장관에서 생체 이용률을 저해한다. 메밀(Fagopyrum tataricum L.)은 루틴 및 케르세틴의 주요 공급원 중 하나로, 인간의 무독성 농도에서 항고혈압 및 항고콜레스테롤 혈증 효과와 같은 특별한 의학적 특성을 가진다. 단백질 추출물과 같은 메밀의 다른 성분은 혈액과 간에서 콜레스테롤 수치를 낮추고 과로, 비만 및 변비 치료에 사용된다. 메밀에 함유된 물질은 장내 미생물의 조성에 긍정적인 영향을 미치고 혈관을 강화시킨다. 메밀은 또한 암 예방, 염증성 질환 및 수술 회복 치료에도 유용하다.Similarly, rutin (quercetin-3-O-rutinoside) is one of the most common flavonoids and has active biological activities such as anti-asthma and inhibition of advanced glycation end product production. However, rutin is poorly soluble in water (0.125 g/l), ultimately impairing its bioavailability in the gastrointestinal tract. Buckwheat ( Fagopyrum tataricum L.) is one of the major sources of rutin and quercetin, which have special medicinal properties such as antihypertensive and antihypercholesterolemic effects at non-toxic concentrations in humans. Other components of buckwheat, such as protein extract, lower cholesterol levels in the blood and liver and are used to treat overwork, obesity and constipation. Substances contained in buckwheat have a positive effect on the composition of the intestinal microflora and strengthen blood vessels. Buckwheat is also useful for cancer prevention, inflammatory disease and surgical recovery treatment.
오늘날 사람들은 한 용기에 모든 영양소를 담은 건강한 식이요법을 찾고 있다. 주요 생리 활성 화합물을 하나의 식품 시스템에 통합하는 것은 가공 기능성 식품을 개발하기 위한 유망한 제형 전략으로 보인다.Today, people are looking for a healthy diet with all the nutrients in one container. Integrating key bioactive compounds into one food system appears to be a promising formulation strategy for developing processed functional foods.
다양한 기술 중에서 핫멜트 압출(HME)은 식품, 사료, 의약품 및 플라스틱 산업에서 사용되는 가장 편리한 가공 기술 중 하나이다. HME 가공 식품 재료는 수용 및 불용성 화합물의 용해도와 생체 이용률 증가, 압출물의 균일성 및 미세 입자의 균일한 분산 등 몇 가지 고유한 특징을 가지고 있다. HME는 식품 재료가 온도 및 기계적 전단에 의해 가소화되어 분자 변형 및 화학 반응을 일으키는 단시간 열공정이다. HME는 많은 식품의 자연적인 색상과 풍미를 유지하면서 높은 생산성과 영양 및 기능적 품질을 유지/향상시키는 연속 공정이다.Among various technologies, hot melt extrusion (HME) is one of the most convenient processing technologies used in the food, feed, pharmaceutical and plastics industries. HME processed food materials have several unique characteristics, such as increased solubility and bioavailability of soluble and insoluble compounds, uniformity of extrudates and uniform dispersion of fine particles. HME is a short-lived thermal process in which food materials are plasticized by temperature and mechanical shear, resulting in molecular transformation and chemical reactions. HME is a continuous process that maintains/improves high productivity and nutritional and functional qualities while maintaining the natural color and flavor of many foods.
HME 동안 식품 재료는 높은 온도와 압력에서 높은 전단력과 마찰력에 노출된다. 이러한 힘과 공정 조건은 식품 매트릭스의 생리활성 물질의 열적 및 기계적 분해를 유발할 수 있다. 단일 식품 재료의 가공은 HME의 트윈 스크류에 의해 생성되는 높은 전단과 함께 고온으로 인해 일부 영양적 특성을 잃을 수 있다. 연구에 따르면 대두 레시틴, 전분, 유청 단백질과 같은 일반적으로 안전한(GRAS) 식품 첨가물이 가공식품에 일반적으로 사용되어 생물학적 활성 물질의 안정성, 생체 이용률 및 생체 소화율을 향상시키는 사실이 입증되었다.During HME, food materials are exposed to high shear and friction forces at high temperatures and pressures. These forces and process conditions can cause thermal and mechanical degradation of bioactive substances in food matrices. The processing of a single food ingredient may lose some nutritional properties due to the high temperature combined with the high shear generated by the HME's twin screw. Studies have demonstrated that generally safe (GRAS) food additives such as soy lecithin, starch, and whey protein are commonly used in processed foods to improve the stability, bioavailability, and biodigestibility of biologically active substances.
레시틴(1-Palmitoyl-2-linoleoylphosphatidylcholine, 95-98% phosphatides)은 식품산업에서 쉽게 산화되는 화합물을 보호하기 위한 캡슐화제로 일반적으로 사용되는 효율적인 계면 활성제 및 유화제이다. 두 개의 긴 탄화수소 사슬의 매우 강한 소수성, 강한 친유성 및 이온화된 친수성 헤드 그룹을 포함하여 균형 잡힌 친수성-친유성 특성을 가지고 있다. 이러한 고유한 특성으로 인해 레시틴은 초효율적인 양쪽 이온 유형의 계면 활성제 및 보호 코팅제이다. 레시틴은 리포솜이라는 수용성 매질에서 식물 인지질 소포(phyto-phospholipid vesicles)를 형성한다. 초음파 처리, 역상 증발, 용융, 동결 해동 및 압출을 포함하여 폴리페놀의 캡슐화를 위해 다양한 리포좀 기술이 사용되었다. 압출 공정은 전분의 결정 구조, 단백질 변성 및 전분과 지질, 단백질과 지질 사이의 복합체 형성을 완전히 또는 부분적으로 파괴한다.Lecithin (1-Palmitoyl-2-linoleoylphosphatidylcholine, 95-98% phosphatides) is an efficient surfactant and emulsifier commonly used in the food industry as an encapsulating agent to protect easily oxidized compounds. It has balanced hydrophilic-lipophilic properties, including very strong hydrophobicity, strong lipophilicity and ionized hydrophilic head groups of two long hydrocarbon chains. These unique properties make lecithin a super-efficient zwitterion-type surfactant and protective coating agent. Lecithin forms phyto-phospholipid vesicles in an aqueous medium called liposomes. Various liposomal techniques have been used for encapsulation of polyphenols, including sonication, reverse phase evaporation, melting, freeze thawing and extrusion. The extrusion process completely or partially disrupts the crystal structure of starch, denaturation of proteins and the formation of complexes between starch and lipids and between proteins and lipids.
압출 중 생리활성 화합물의 분해는 토코페롤(Vita E), 스테아르산, 아세트산, 시트르산, 트리에틸 시트레이트 및 살리실산과 같은 가소제를 적용하면 완화할 수 있다. 용융 압출 공정의 가공 능력은 압출물의 용융 점도를 낮추는 가소제를 첨가하여 향상시킬 수 있다. 친수성 가소제는 용해 속도 증가에 상당히 긍정적인 영향을 미친다.The degradation of bioactive compounds during extrusion can be mitigated by the application of plasticizers such as tocopherol (Vita E), stearic acid, acetic acid, citric acid, triethyl citrate and salicylic acid. The processability of the melt extrusion process can be improved by adding plasticizers that lower the melt viscosity of the extrudate. Hydrophilic plasticizers have a significant positive effect on increasing the dissolution rate.
압출로 만든 제품은 유통기한이 길고 영양가가 높으며 식품 성분의 소화율이 높다. 맛, 색 그리고 선천적인 신체 저항성 증가, 발병된 질병의 예방 또는 치료 지원, 신체적 효율성 증가 및 정신 상태에 대한 유익한 영향과 같은 기능적 특성이 잘 조화된 기능성 식품을 개발한다.Products made by extrusion have a long shelf life, high nutritional value, and high digestibility of food ingredients. Develop functional foods with a well-balanced combination of taste, color and functional properties such as increasing innate body resistance, assisting in the prevention or treatment of diseased diseases, increasing physical efficiency and having beneficial effects on mental states.
감자는 안토시아닌이 풍부한 전분 기반 식품인 반면 메밀은 루틴이 풍부한 탄수화물 기반 식품이므로, 이 두가지 새로운 식품 성분을 조합하면 부가가치 기능성 식품 복합체가 될 것이다. 본 연구에서 보라색 감자와 메밀을 혼합하여 안토시아닌과 루틴이 강화된 'two in one' 기능성 시리얼을 개발하려고 한다. 최적의 식품 배합 및 가공 기술은 가공식품의 필수 기능성 성분을 강화하는 중요한 단계이다.Since potato is a starch-based food rich in anthocyanins, while buckwheat is a carbohydrate-based food rich in rutin, combining these two new food ingredients would result in a value-added functional food complex. In this study, a 'two in one' functional cereal with enhanced anthocyanin and rutin was developed by mixing purple potato and buckwheat. Optimal food formulation and processing technology is an important step in enhancing the essential functional ingredients of processed foods.
한국공개특허 제2016-0144186호에는 가스주입 및 저온압출성형 공법을 이용한 팽화 생식의 제조방법이 개시되어 있고, 한국공개특허 제2018-0059542호에는 멀티비타민 압출물이 개시되어 있으나, 본 발명의 핫멜트 압출을 이용한 자색감자 복합물의 제조방법과는 상이하다.Korean Patent Publication No. 2016-0144186 discloses a method for producing puffed raw food using gas injection and low-temperature extrusion molding, and Korean Patent Publication No. 2018-0059542 discloses a multi-vitamin extrudate, but the hot melt of the present invention It is different from the method for producing a purple potato composite using extrusion.
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 핫멜트 압출기술을 이용하여 영양성분 및 기능성이 증진된 자색감자 복합물을 제조하기 위해, 부재료 선정, 배합 및 압출 조건을 최적화하여 용해도가 높으면서 다양한 생리활성 물질 함량과 기능성이 증진된 자색감자 복합물의 제조방법을 제공하는 데 있다.The present invention has been made in response to the above needs, and an object of the present invention is to optimize the solubility by selecting sub-materials, blending, and optimizing extrusion conditions in order to prepare a purple potato complex with enhanced nutrients and functionality using hot melt extrusion technology. It is to provide a method for producing a purple potato complex with high content and enhanced functionality of various bioactive substances.
상기 과제를 해결하기 위해, 본 발명은 (1) 자색감자를 슬라이스한 후 동결건조하고 분쇄하여 자색감자 분말을 제조하는 단계; (2) 상기 (1)단계의 제조한 자색감자 분말과 메밀 종자 분말, 레시틴 분말 및 비타민 E 분말을 혼합하여 혼합 분말을 제조하는 단계; (3) 상기 (2)단계의 제조한 혼합 분말에 물을 첨가하는 단계; (4) 상기 (3)단계의 첨가한 혼합물을 핫멜트 압출기에 투입한 후 압출하여 압출물을 제조하는 단계; 및 (5) 상기 (4)단계의 제조한 압출물을 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 자색감자 복합물의 제조방법을 제공한다.In order to solve the above problems, the present invention comprises the steps of (1) preparing purple potato powder by slicing purple potatoes, freeze-drying and grinding; (2) preparing a mixed powder by mixing the purple potato powder prepared in step (1) with buckwheat seed powder, lecithin powder and vitamin E powder; (3) adding water to the mixed powder prepared in step (2); (4) preparing an extrudate by extruding the mixture added in step (3) into a hot melt extruder; and (5) drying the extrudate prepared in step (4).
또한, 본 발명은 상기 방법으로 제조된 자색감자 복합물을 제공한다.In addition, the present invention provides a purple potato composite prepared by the above method.
또한, 본 발명은 상기 자색감자 복합물을 함유하는 가공식품을 제공한다.In addition, the present invention provides a processed food containing the purple potato complex.
또한, 본 발명은 상기 자색감자 복합물을 유효성분으로 포함하는 항산화용 화장료 조성물을 제공한다.In addition, the present invention provides a cosmetic composition for antioxidant comprising the purple potato complex as an active ingredient.
본 발명의 자색감자 복합물은 물에 대한 용해성이 높고, 총 페놀, 총 플라보노이드, 루틴, 케르세틴, 총 안토시아닌 함량과 단일 안토시아닌인 시아니딘, 말비딘, 페튜니딘 및 델피니딘과 단일 페놀산인 시린직산, 4-하이드록시 벤조산, 페룰산, 시나프산 및 카테킨 함량이 증진되고 항산화 활성도 우수하여, 기능성을 향상시킨 새로운 형태의 건강 지향의 복합물을 제공할 수 있고, 이를 이용하여 다양한 가공식품에 용이하게 사용할 수 있다. 또한, 항산화 효과를 가진 화장품으로 유용하게 활용될 수 있을 것으로 기대된다.The purple potato complex of the present invention is highly soluble in water, contains total phenols, total flavonoids, rutin, quercetin, total anthocyanins, single anthocyanins such as cyanidin, malvidin, petunidin, and delphinidin, and single phenolic acid, syringic acid, 4 -Hydroxybenzoic acid, ferulic acid, cinapic acid and catechin contents are increased and antioxidant activity is excellent, so it is possible to provide a new type of health-oriented complex with improved functionality, which can be easily used in various processed foods. . In addition, it is expected that it can be usefully used as a cosmetic with an antioxidant effect.
도 1은 단일 자색감자 분말(P) 및 메밀 종자 분말(B)와 각각의 제형(F1, F2, F3)의 DPPH 자유 라디칼 항산화능(A)과 FRAP 항산화능(B)을 비교한 그래프이다. Figure 1 is a graph comparing DPPH free radical antioxidant activity (A) and FRAP antioxidant activity (B) of single purple potato powder (P) and buckwheat seed powder (B) and each formulation (F1, F2, F3).
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention, the present invention
(1) 자색감자를 슬라이스한 후 동결건조하고 분쇄하여 자색감자 분말을 제조하는 단계;(1) preparing purple potato powder by slicing purple potatoes, freeze-drying and grinding;
(2) 상기 (1)단계의 제조한 자색감자 분말과 메밀 종자 분말, 레시틴 분말 및 비타민 E 분말을 혼합하여 혼합 분말을 제조하는 단계;(2) preparing a mixed powder by mixing the purple potato powder prepared in step (1) with buckwheat seed powder, lecithin powder and vitamin E powder;
(3) 상기 (2)단계의 제조한 혼합 분말에 물을 첨가하는 단계;(3) adding water to the mixed powder prepared in step (2);
(4) 상기 (3)단계의 첨가한 혼합물을 핫멜트 압출기에 투입한 후 압출하여 압출물을 제조하는 단계; 및(4) preparing an extrudate by extruding the mixture added in step (3) into a hot melt extruder; and
(5) 상기 (4)단계의 제조한 압출물을 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 자색감자 복합물의 제조방법을 제공한다.(5) It provides a method for producing a purple potato complex, characterized in that it is produced by including the step of drying the extrudate prepared in step (4).
본 발명의 자색감자 복합물의 제조방법에서, 상기 (2)단계의 혼합 분말은 바람직하게는 혼합 분말 총 중량 기준으로, 자색감자 분말 43~47 중량%, 메밀 종자 분말 43~47 중량%, 레시틴 분말 7~9 중량% 및 비타민 E 분말 1.8~2.2 중량%를 혼합하여 제조할 수 있으며, 더욱 바람직하게는 자색감자 분말 45 중량%, 메밀 종자 분말 45 중량%, 레시틴 분말 8 중량% 및 비타민 E 분말 2 중량%를 혼합하여 제조할 수 있다. 상기 재료 종류 및 배합비로 혼합한 혼합 분말을 사용하여 복합물을 제조하는 것이 제조된 복합물의 다양한 기능성 성분과 항산화 활성을 증진시킬 수 있었다.In the method for producing the purple potato composite of the present invention, the mixed powder in step (2) is preferably 43 to 47% by weight of purple potato powder, 43 to 47% by weight of buckwheat seed powder, and lecithin powder, based on the total weight of the mixed powder. It can be prepared by mixing 7-9% by weight and 1.8-2.2% by weight of vitamin E powder, more preferably 45% by weight of purple potato powder, 45% by weight of buckwheat seed powder, 8% by weight of lecithin powder and vitamin E powder 2 It can be prepared by mixing the weight percent. Preparing a composite using the mixed powder mixed in the above material types and mixing ratios could enhance various functional components and antioxidant activity of the composite.
본 발명의 자색감자 복합물의 제조방법에서, 상기 (4)단계의 압출물은 바람직하게는 혼합물을 온도 80~100℃, 압력 80~100 bar 및 스크류 속도 160~200 rpm로 조정된 핫멜트 압출기에 35~45 g/분으로 투입한 후 압출하여 제조할 수 있으며, 더욱 바람직하게는 혼합물을 온도 80~100℃, 압력 80~100 bar 및 스크류 속도 180 rpm로 조정된 핫멜트 압출기에 40 g/분으로 투입한 후 압출하여 제조할 수 있다.In the method for producing the purple potato composite of the present invention, the extrudate of step (4) is preferably prepared by extruding the mixture in a hot melt extruder adjusted to a temperature of 80 to 100 ° C, a pressure of 80 to 100 bar and a screw speed of 160 to 200 rpm. It can be prepared by extruding after feeding at ~45 g/min, more preferably, the mixture is fed at 40 g/min into a hot melt extruder adjusted to a temperature of 80 to 100 °C, a pressure of 80 to 100 bar, and a screw speed of 180 rpm. It can be produced by extrusion.
본 발명의 자색감자 복합물의 제조방법에서, 상기 (5)단계의 건조는 바람직하게는 압출물을 45~55℃에서 12~18시간 동안 건조할 수 있으며, 더욱 바람직하게는 압출물을 50℃에서 15시간 동안 건조할 수 있다.In the method for producing the purple potato composite of the present invention, the drying in step (5) may preferably dry the extrudate at 45 to 55 ° C for 12 to 18 hours, more preferably the extrudate at 50 ° C. It can dry for 15 hours.
본 발명의 자색감자 복합물의 제조방법은, 보다 구체적으로는The method for producing the purple potato complex of the present invention is more specifically
(1) 자색감자를 슬라이스한 후 동결건조하고 분쇄하여 자색감자 분말을 제조하는 단계;(1) preparing purple potato powder by slicing purple potatoes, freeze-drying and grinding;
(2) 혼합 분말 총 중량 기준으로, 상기 (1)단계의 제조한 자색감자 분말 43~47 중량%와 메밀 종자 분말 43~47 중량%, 레시틴 분말 7~9 중량% 및 비타민 E 분말 1.8~2.2 중량%를 혼합하여 혼합 분말을 제조하는 단계;(2) Based on the total weight of the mixed powder, 43 to 47% by weight of purple potato powder, 43 to 47% by weight of buckwheat seed powder, 7 to 9% by weight of lecithin powder, and 1.8 to 2.2% by weight of buckwheat seed powder prepared in step (1) preparing a mixed powder by mixing the weight %;
(3) 상기 (2)단계의 제조한 혼합 분말의 수분 함량이 18~22%(v/w)가 되도록 물을 첨가하는 단계;(3) adding water so that the moisture content of the mixed powder prepared in step (2) is 18 to 22% (v / w);
(4) 상기 (3)단계의 첨가한 혼합물을 온도 80~100℃, 압력 80~100 bar 및 스크류 속도 160~200 rpm로 조정된 핫멜트 압출기에 35~45 g/분으로 투입한 후 압출하여 압출물을 제조하는 단계; 및(4) The mixture added in step (3) is fed into a hot melt extruder adjusted to a temperature of 80 to 100 ° C, a pressure of 80 to 100 bar, and a screw speed of 160 to 200 rpm at 35 to 45 g / min, and then extruded. making water; and
(5) 상기 (4)단계의 제조한 압출물을 45~55℃에서 12~18시간 동안 건조하는 단계를 포함할 수 있으며,(5) drying the extrudate prepared in step (4) at 45 to 55 ° C. for 12 to 18 hours,
더욱 구체적으로는more specifically
(1) 자색감자를 슬라이스한 후 동결건조하고 분쇄하여 자색감자 분말을 제조하는 단계;(1) preparing purple potato powder by slicing purple potatoes, freeze-drying and grinding;
(2) 혼합 분말 총 중량 기준으로, 상기 (1)단계의 제조한 자색감자 분말 45 중량%와 메밀 종자 분말 45 중량%, 레시틴 분말 8 중량% 및 비타민 E 분말 2 중량%를 혼합하여 혼합 분말을 제조하는 단계;(2) Based on the total weight of the mixed powder, 45% by weight of purple potato powder prepared in step (1), 45% by weight of buckwheat seed powder, 8% by weight of lecithin powder, and 2% by weight of vitamin E powder were mixed to obtain a mixed powder. manufacturing;
(3) 상기 (2)단계의 제조한 혼합 분말의 수분 함량이 20%(v/w)가 되도록 물을 첨가하는 단계;(3) adding water so that the moisture content of the mixed powder prepared in step (2) is 20% (v/w);
(4) 상기 (3)단계의 첨가한 혼합물을 온도 80~100℃, 압력 80~100 bar 및 스크류 속도 180 rpm로 조정된 핫멜트 압출기에 40 g/분으로 투입한 후 압출하여 압출물을 제조하는 단계; 및(4) Injecting the mixture added in step (3) at a rate of 40 g/min into a hot melt extruder adjusted to a temperature of 80 to 100° C., a pressure of 80 to 100 bar, and a screw speed of 180 rpm, and extruding to prepare an extrudate step; and
(5) 상기 (4)단계의 제조한 압출물을 50℃에서 15시간 동안 건조하는 단계를 포함할 수 있다.(5) drying the extrudate prepared in step (4) at 50° C. for 15 hours.
본 발명은 또한, 상기 방법으로 제조된 자색감자 복합물을 제공한다.The present invention also provides a purple potato composite prepared by the above method.
본 발명은 또한, 상기 자색감자 복합물을 함유하는 가공식품을 제공한다. 상기 가공식품의 종류에는 특별한 제한은 없다. 상기 복합물을 첨가할 수 있는 식품의 예로는 육류, 소세지, 빵, 쵸코렛, 캔디류, 스낵류, 과자류, 피자, 라면, 기타 면류, 껌류, 떡류, 아이스크림류를 포함한 낙농제품, 각종 스프, 음료수, 차, 드링크제, 알콜 음료 및 비타민 복합제 등이 있으며, 통상적인 의미에서의 가공식품을 모두 포함한다.The present invention also provides a processed food containing the purple potato complex. There is no particular limitation on the type of the processed food. Examples of foods to which the complex can be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, chewing gum, rice cakes, dairy products including ice cream, various soups, beverages, tea, Drinks, alcoholic beverages and vitamin complexes, etc., include all processed foods in a conventional sense.
본 발명은 또한, 상기 자색감자 복합물을 유효성분으로 포함하는 항산화용 화장료 조성물을 제공한다.The present invention also provides a cosmetic composition for antioxidant comprising the purple potato complex as an active ingredient.
본 발명의 화장료 조성물은 스킨, 스킨 소프트너, 스킨 토너, 로션, 밀크로션, 모이스쳐로션, 영양로션, 마사지크림, 영양크림, 아이크림, 모이스쳐크림, 핸드크림, 에센스, 영양에센스, 팩, 클렌징폼, 클렌징워터, 클렌징크림, 바디로션, 바디클렌져, 비누 및 파우더 중에서 선택된 어느 하나의 제형을 가질 수 있으나, 이에 제한되지 않는다. 이들 각 제형으로 이루어진 화장료 조성물은 그 제형의 제제화에 필요하고 적절한 각종의 담체와 첨가물을 함유할 수 있으며, 이들 성분의 종류와 양은 당업자에 의해 용이하게 선정될 수 있다.The cosmetic composition of the present invention is a skin, skin softener, skin toner, lotion, milk lotion, moisture lotion, nutrient lotion, massage cream, nutrient cream, eye cream, moisture cream, hand cream, essence, nutrient essence, pack, cleansing foam , cleansing water, cleansing cream, body lotion, body cleanser, may have any one formulation selected from soap and powder, but is not limited thereto. The cosmetic composition composed of each of these dosage forms may contain various carriers and additives necessary and appropriate for formulation of the dosage form, and the types and amounts of these components can be easily selected by those skilled in the art.
본 발명의 화장료 조성물의 제형이 페이스트, 크림 또는 겔인 경우에는 담체 성분으로서 동물섬유, 식물섬유, 왁스, 파라핀, 전분, 트라가칸트, 셀룰로오스 유도체, 폴리에틸렌 글리콜, 실리콘, 벤토나이트, 실리카, 탈크 또는 산화아연 등이 이용될 수 있다.When the formulation of the cosmetic composition of the present invention is a paste, cream or gel, animal fiber, vegetable fiber, wax, paraffin, starch, tragacanth, cellulose derivative, polyethylene glycol, silicone, bentonite, silica, talc or zinc oxide as a carrier component etc. can be used.
본 발명의 화장료 조성물의 제형이 파우더 또는 스프레이인 경우에는 담체 성분으로서 락토스, 탈크, 실리카, 알루미늄 히드록시드, 칼슘 실리케이트 또는 폴리아미드 파우더가 이용될 수 있고, 특히 스프레이인 경우에는 추가적으로 클로로플루오로히드로카본, 프로판-부탄 또는 디메틸 에테르와 같은 추진체를 포함할 수 있다.When the formulation of the cosmetic composition of the present invention is a powder or spray, lactose, talc, silica, aluminum hydroxide, calcium silicate or polyamide powder may be used as a carrier component, and in particular, in the case of a spray, additional chlorofluorohydro propellants such as carbon, propane-butane or dimethyl ether.
본 발명의 화장료 조성물의 제형이 용액 또는 유탁액인 경우에는 담체 성분으로서 용매, 용매화제 또는 유탁화제가 이용되고, 예컨대 물, 에탄올, 이소프로판올, 에틸 카보네이트, 에틸 아세테이트, 벤질 알코올, 벤질 벤조에이트, 프로필렌글리콜, 1,3-부틸글리콜 오일, 글리세롤 지방족 에스테르, 폴리에틸렌 글리콜 또는 소르비탄의 지방산 에스테르가 있다.When the formulation of the cosmetic composition of the present invention is a solution or emulsion, a solvent, solvating agent or emulsifying agent is used as a carrier component, such as water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, propylene fatty acid esters of glycol, 1,3-butylglycol oil, glycerol aliphatic esters, polyethylene glycol or sorbitan.
본 발명의 화장료 조성물의 제형이 현탁액인 경우에는 담체 성분으로서 물, 에탄올 또는 프로필렌 글리콜과 같은 액상 희석제, 에톡실화 이소스테아릴 알코올, 폴리옥시에틸렌 소르비톨 에스테르 및 폴리옥시에틸렌 소르비탄 에스테르와 같은 현탁제, 미소결정성 셀룰로오스, 알루미늄 메타히드록시드, 벤토나이트, 아가 또는 트라칸트 등이 이용될 수 있다.When the formulation of the cosmetic composition of the present invention is a suspension, a liquid diluent such as water, ethanol or propylene glycol, an ethoxylated isostearyl alcohol, a suspending agent such as polyoxyethylene sorbitol ester and polyoxyethylene sorbitan ester, Microcrystalline cellulose, aluminum metahydroxide, bentonite, agar or tracanth and the like may be used.
본 발명의 화장료 조성물의 제형이 계면-활성제 함유 클렌징인 경우에는 담체 성분으로서 지방족 알코올 설페이트, 지방족 알코올 에테르설페이트, 설포숙신산 모노에스테르, 아세티오네이트, 이미다졸리늄 유도체, 메틸타우레이트, 사르코시네이트, 지방산 아미드 에테르 설페이트, 알킬아미도베타인, 지방족 알코올, 지방산 글리세리드, 지방산 디에탄올아미드, 식물성 유, 리놀린 유도체 또는 에톡실화 글리세롤 지방산 에스테르 등이 이용될 수 있다.When the formulation of the cosmetic composition of the present invention is surfactant-containing cleansing, as carrier components, aliphatic alcohol sulfate, aliphatic alcohol ether sulfate, sulfosuccinic acid monoester, acethionate, imidazolinium derivative, methyl taurate, and sarcosinate , fatty acid amide ether sulfates, alkylamidobetaines, fatty alcohols, fatty acid glycerides, fatty acid diethanolamides, vegetable oils, linolin derivatives, or ethoxylated glycerol fatty acid esters.
본 발명의 화장료 조성물은 형광물질, 살진균제, 굴수성 유발물질, 보습제, 방향제, 방향제 담체, 단백질, 용해화제, 당 유도체, 일광차단제, 비타민, 식물 추출물 등을 포함하는 부형제를 추가로 함유할 수 있다.The cosmetic composition of the present invention may further contain excipients including fluorescent substances, fungicides, hydrotropes inducing substances, moisturizers, fragrances, fragrance carriers, proteins, solubilizers, sugar derivatives, sunscreens, vitamins, plant extracts, and the like. .
이하, 본 발명의 제조예 및 실시예를 들어 상세히 설명한다. 단, 하기 제조예 및 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 제조예 및 실시예에 한정되는 것은 아니다.Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only to illustrate the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.
제조예 1. 자색감자 복합물Preparation Example 1. Purple Potato Complex
(1) 자색감자 품종 '보라 밸리'를 슬라이스(두께 2~3 mm)로 자르고 동결건조(Ilshin BioBasae, FD 5510S-FD 5520S, 한국)시켰다. 동결건조된 감자를 전기블렌더(Model No. Blixer 5 plus, Robot coup, USA)를 사용하여 블렌딩하여 자색감자 분말을 제조하였다.(1) Purple potato variety 'Bora Valley' was cut into slices (2-3 mm thick) and freeze-dried (Ilshin BioBasae, FD 5510S-FD 5520S, Korea). Purple potato powder was prepared by blending freeze-dried potatoes using an electric blender (Model No. Blixer 5 plus, Robot coup, USA).
(2) 혼합 분말 총 중량 기준으로, 상기 (1)단계의 제조한 자색감자 분말 45 중량%와 메밀 종자 분말 45 중량%, 레시틴 분말 8 중량% 및 비타민 E 분말 2 중량%를 혼합하여 혼합 분말을 제조하였다.(2) Based on the total weight of the mixed powder, 45% by weight of purple potato powder prepared in step (1), 45% by weight of buckwheat seed powder, 8% by weight of lecithin powder, and 2% by weight of vitamin E powder were mixed to obtain a mixed powder. manufactured.
(3) 상기 (2)단계의 제조한 혼합 분말의 수분 함량이 20%(v/w)가 되도록 증류수를 혼합하였다.(3) Distilled water was mixed so that the moisture content of the mixed powder prepared in step (2) was 20% (v/w).
(4) 상기 (3)단계의 혼합한 혼합물을 온도 80~100℃, 압력 80~100 bar 및 스크류 속도 180 rpm로 조정된 핫멜트 압출기에 40 g/분으로 투입한 후 압출하여 압출물을 제조하였다.(4) The mixed mixture of step (3) was introduced at 40 g/min into a hot melt extruder adjusted to a temperature of 80 to 100° C., a pressure of 80 to 100 bar, and a screw speed of 180 rpm, and then extruded to prepare an extrudate. .
(5) 상기 (4)단계의 제조한 압출물을 50℃에서 15시간 동안 오븐 건조시켰다.(5) The extrudate prepared in step (4) was oven-dried at 50° C. for 15 hours.
1. 재료 및 방법1. Materials and Methods
1.1 샘플 준비, 제형 및 압출1.1 Sample preparation, formulation and extrusion
자색감자 품종 '보라 밸리'는 국립종자원에 품종등록 (등록 2002-11) 되었으며, 육성자는 강원대학교 임영석교수, 품종보호권자는 미국기업 유한책임회사 밸리푸드텍 임.‘보라밸리’감자는 품종 개발자 임영석 교수께서 기증하였다. 칼을 사용하여 샘플을 슬라이스(두께 2~3 mm)로 자르고 동결건조(Ilshin BioBasae, FD 5510S-FD 5520S, 한국)시켰다. 동결건조된 감자를 전기블렌더(Model No. Blixer 5 plus, Robot coup, USA)를 사용하여 블렌딩하여 감자 분말을 준비하였다. 분말은 추가 분석을 위해 실온에서 공기조 폴리에틸렌 백에 저장하였다. 수분 함량이 10% 미만인 타타리 메밀 종자는 춘천시장에서 구입하였다. 분말을 얻기 위해 전기 블렌더(Model No. Blixer 5 plus, Robot coup, USA)를 사용하여 종자를 블렌딩하였다. 각각의 분말은 200 ㎛체를 통과해 추가 분석을 위해 4℃에서 공기조 폴리에틸렌 백에 저장하였다. 식품 등급의 대두 레시틴 분말(MW: 677.92 g/mole, (Solec FS-B, Lot No. 20191031-008-005))은 바이오 폴리머로, 식품 등급의 비타민 E 분말(MW: 430.69 g/mole (UE0194123))은 가소제로 사용하였다.The purple potato variety 'Bora Valley' has been registered with the National Seed Resources (registration 2002-11), and the breeder is Professor Lim Young-seok of Kangwon National University, and the variety protection right is Valley Foodtech, an American company limited liability company. 'Bora Valley' potato is a variety developer Professor Lim Young-seok donated it. The samples were cut into slices (2-3 mm thick) using a knife and lyophilized (Ilshin BioBasae, FD 5510S-FD 5520S, Korea). Freeze-dried potatoes were blended using an electric blender (Model No. Blixer 5 plus, Robot coup, USA) to prepare potato powder. Powders were stored in air-tight polyethylene bags at room temperature for further analysis. Tartary buckwheat seeds with less than 10% water content were purchased from the Chuncheon market. Seeds were blended using an electric blender (Model No. Blixer 5 plus, Robot coup, USA) to obtain a powder. Each powder was passed through a 200 μm sieve and stored in an air-tight polyethylene bag at 4° C. for further analysis. Food grade soy lecithin powder (MW: 677.92 g/mole, (Solec FS-B, Lot No. 20191031-008-005)) is a biopolymer, food grade vitamin E powder (MW: 430.69 g/mole (UE0194123 )) was used as a plasticizer.
감자 및 메밀 부가가치 기능성 식품(VAFC)은 표 1에 기재된 제형에 따라 핫멜트 압출(HME, STS-25HS twin-screw, Hankook E.M. Ltd., Pyoung Taek, Korea)으로 제조하였다. 식품 분말과 비타민 E가 함유된 바이오 폴리머를 잘 혼합하고 증류수를 첨가하여 혼합물의 수분이 20%가 되도록 하여 압출시 재료가 타는 것을 방지하였다. HME 압출기에는 180 rpm에서 40 g/min의 공급 속도로 둥근 모양의 다이(1 mm)가 장착되었으며, 이축 스크류의 높은 전단은 80~100 bar의 압력을 가하였다. 압출 후, 압출물 VAFC를 50℃에서 15시간 동안 오븐 건조시켰다. 건조된 압출물을 블렌딩하여 분말을 만들고 추가 분석을 위해 4℃의 냉장고에 보관하였다. 각각의 처리에는 실험 정확도를 보여주기 위한 표준오차가 있는 신뢰할 수 있는 데이터를 얻기 위해 3반복 실시하였다.Potato and buckwheat value-added functional foods (VAFC) were prepared by hot melt extrusion (HME, STS-25HS twin-screw, Hankook E.M. Ltd., Pyoung Taek, Korea) according to the formulation shown in Table 1. The food powder and the biopolymer containing vitamin E were well mixed, and distilled water was added so that the moisture content of the mixture was 20% to prevent burning of the material during extrusion. The HME extruder was equipped with a round-shaped die (1 mm) at 180 rpm with a feed rate of 40 g/min, and the high shear of the twin screw applied a pressure of 80-100 bar. After extrusion, the extrudate VAFC was oven dried at 50° C. for 15 hours. The dried extrudate was blended into a powder and stored in a refrigerator at 4°C for further analysis. Each treatment was performed in triplicate to obtain reliable data with standard error to show experimental accuracy.
1.2 수분 흡수 지수, 용해도 및 팽창력 분석1.2 Water Absorption Index, Solubility and Expansion Analysis
VAFC의 용해도는 VAFC 분말 1 g을 50 mL의 증류수에 현탁시켰다. 혼합물을 실온에서 1시간 동안 교반한 다음 5000 rpm에서 10분 동안 원심분리하였다. 이 상층액을 미리 중량을 잰 증발 접시에 옮겨주었다. 샘플의 수분 함량은 수분측정기로 측정하였으며 수분의 2~3%를 수분 관련 매개 변수를 측정하는 데 사용되었다. 수분 흡수 지수(WAI), 용해도(WS) 및 팽창력(SP)은 다음 식에 의해 계산되었다.The solubility of VAFC was measured by suspending 1 g of VAFC powder in 50 mL of distilled water. The mixture was stirred at room temperature for 1 hour and then centrifuged at 5000 rpm for 10 minutes. The supernatant was transferred to a pre-weighed evaporating dish. The moisture content of the samples was measured with a moisture meter and 2–3% of the moisture was used to measure moisture-related parameters. The water absorption index (WAI), solubility (WS) and swelling power (SP) were calculated by the following equations.
수분 흡수 지수(WAI) = (습식 침전물 중량/건조 시료 무게)Water Absorption Index (WAI) = (wet sediment weight/dry sample weight)
용해도(WS) = (건조 침전물 중량/건조 시료 무게) × 100Solubility (WS) = (weight of dry precipitate/weight of dry sample) × 100
팽창력(SP) = 습식 침전물 중량/{건조 시료 무게 × (1 - (WS/100))}Expansion force (SP) = wet sediment weight/{dry sample weight × (1 - (WS/100))}
1.3. 생리 활성 화합물 분석의 측정1.3. Measurement of bioactive compound assay
1.3.1 페놀 및 플라보노이드 분석을 위한 추출 프로토콜1.3.1 Extraction protocol for analysis of phenols and flavonoids
페놀 화합물의 추출 프로토콜은 1 g의 VAFC 샘플을 100 mL의 80% 메탄올(v/v 물:메탄올)에 현탁시켰다. 샘플을 전기쉐이커로 48시간 동안 실온에서 흔든 다음, 30℃ 온도에서 60분 동안 초음파 처리하였다. 이 추출물을 Advantech 5B 필터 페이퍼(Tokyo Roshi Kaisha Ltd., Saitama, Japan)를 이용하여 여과하고 40℃ 항온수조에서 진공 회전 증발기(EYLA N-1000, Tokyo, Japan)로 건조하여 조 추출물을 얻었다. 조 추출물은 VAFC의 최소 및 균일한 수분 함량을 달성하기 위해 동결 건조하였다. 건조된 조 추출물을 80% 메탄올을 사용하여 희석하여 10 mg/mL 표준용액을 준비하고 추가 분석을 위해 -20℃에서 보관하였다.The extraction protocol for phenolic compounds was suspending 1 g of VAFC sample in 100 mL of 80% methanol (v/v water:methanol). The samples were shaken on an electric shaker at room temperature for 48 hours and then sonicated for 60 minutes at 30°C. The extract was filtered using Advantech 5B filter paper (Tokyo Roshi Kaisha Ltd., Saitama, Japan) and dried in a vacuum rotary evaporator (EYLA N-1000, Tokyo, Japan) in a constant temperature water bath at 40° C. to obtain a crude extract. The crude extract was lyophilized to achieve minimal and uniform moisture content of VAFC. The dried crude extract was diluted with 80% methanol to prepare a 10 mg/mL standard solution and stored at -20°C for further analysis.
1.3.2 분광광도계에 의한 총 페놀 및 플라보노이드 함량 측정1.3.2 Determination of total phenolic and flavonoid content by spectrophotometry
총 페놀(TP) 함량은 Folin Ciocalteu 분석에 의해 측정하였다. 간략히 설명하면, 0.2 mL의 페놀 시약(1N)이 들어있는 시험 튜브에 추출물 1 mL(1 mg/mL)의 스톡 샘플 증류액을 첨가하였다. 탈이온수 1.8 mL를 첨가하여 부피를 증가시키고, 이 용액을 볼텍싱하고 반응을 위해 3분 동안 방치하였다. 또한, Na2CO3(수중 10%, v/v) 0.4 mL를 첨가하고, 탈이온수 0.6 mL를 첨가하여 최종 부피(4 mL)를 조정하였다. 흡광도는 실온에서 1시간 동안 방치한 후 725 nm에서 측정하였다. TP 함량은 갈산을 사용하는 검량선으로 계산하였으며, mg/g 갈산 당량(GAE)으로 표시하였다.Total phenol (TP) content was determined by Folin Ciocalteu assay. Briefly, 1 mL (1 mg/mL) of the stock sample distillate of the extract was added to a test tube containing 0.2 mL of phenol reagent (1N). 1.8 mL of deionized water was added to increase the volume, the solution was vortexed and left to react for 3 minutes. Also, 0.4 mL of Na 2 CO 3 (10% in water, v/v) was added, and 0.6 mL of deionized water was added to adjust the final volume (4 mL). Absorbance was measured at 725 nm after standing at room temperature for 1 hour. TP content was calculated with a calibration curve using gallic acid and expressed as mg/g gallic acid equivalent (GAE).
총 플라보노이드(TF) 함량은 0.5 mL의 표준 시료(1 mg/mL)에 10% 질산알루미늄 0.1 mL 및 아세트산칼륨(1M) 용액 0.1 mL를 혼합하였다. 이 혼합물에 3.3 mL의 증류수를 첨가하여 총 부피를 4 mL로 만들었다. 상기 혼합물을 볼텍스하고 40분 동안 방치하였다. TF 함량은 415 nm의 분광 광도계(UV-1800 240 V, Shimadzu Corporation, Kyoto, Japan)를 사용하여 측정하였다. TF 함량은 mg/g 시아니딘 당량으로 표시하였다.The total flavonoid (TF) content was obtained by mixing 0.1 mL of 10% aluminum nitrate and 0.1 mL of potassium acetate (1M) solution in 0.5 mL of standard sample (1 mg/mL). 3.3 mL of distilled water was added to this mixture to bring the total volume to 4 mL. The mixture was vortexed and left for 40 minutes. TF content was measured using a spectrophotometer at 415 nm (UV-1800 240 V, Shimadzu Corporation, Kyoto, Japan). TF content was expressed as mg/g cyanidin equivalent.
1.3.3 단일 페놀산, 카테킨, 루틴 및 케르세틴의 크로마토그래피 분석1.3.3 Chromatographic analysis of single phenolic acids, catechins, rutin and quercetin
페놀산과 카테킨에 대한 HPLC(high-performance liquid chromatography) 조건은 하기와 같다. 단일 페놀산을 정량하기 전에 HPLC 분석을 위해 준비된 샘플(1 mg/mL)을 먼저 0.45 μM 주사기 필터(Millipore, Bedford, MA, USA)를 이용하여 여과하였다. 이 실험에 사용된 HPLC 시스템(CBM 20A, Shimadzu Co, Ltd., Kyoto, Japan)에는 2개의 기울기 펌프(LC 20AT, Shimadzu), 1개의 C18 컬럼(Kinetex, 100 × 4.6 mm, 2.6 micron, Phenomenex, Torrance, CA, USA), 자동 시료 주입기(SIL-20A, Shimadzu), UV 검출기(SPD-10A, Shimadzu) 및 컬럼 오븐(30℃, CTO-20A, Shimadzu)이 장착되었다. 용매 A는 0.1% 포름산을 포함하는 물이고, B는 0.1% 포름산을 포함하는 메탄올이며, 유속은 0.4 mL/min이다. 흡수 스펙트럼(lambda max)의 파장은 페놀산 및 카테킨 분석을 위해 254 nm, 280 nm 및 320 nm로 설정되었다. 검출된 산은 각 페놀산의 표준 물질(Daesung Chemical Machinery Ind. Co., Gyeonggi Do, South Korea)의 표준 검량 곡선을 표준 시료의 피크 면적에 따라 계산하였다. 표준 시료를 메탄올로 다양한 농도로 용해하여 표준 용액을 준비하였다. 모든 샘플은 3반복으로 분석하였으며, 각 페놀산 함량은 ㎍/100 g으로 표시하였다.HPLC (high-performance liquid chromatography) conditions for phenolic acid and catechin are as follows. Before quantifying single phenolic acid, a sample (1 mg/mL) prepared for HPLC analysis was first filtered using a 0.45 μM syringe filter (Millipore, Bedford, MA, USA). The HPLC system (CBM 20A, Shimadzu Co, Ltd., Kyoto, Japan) used in this experiment included two gradient pumps (LC 20AT, Shimadzu), one C18 column (Kinetex, 100 × 4.6 mm, 2.6 micron, Phenomenex, Torrance, CA, USA), an autosampler (SIL-20A, Shimadzu), a UV detector (SPD-10A, Shimadzu) and a column oven (30 °C, CTO-20A, Shimadzu). Solvent A is water containing 0.1% formic acid, B is methanol containing 0.1% formic acid, and the flow rate is 0.4 mL/min. The wavelengths of the absorption spectrum (lambda max) were set to 254 nm, 280 nm and 320 nm for phenolic acid and catechin analysis. The detected acid was calculated according to the peak area of the standard calibration curve of each phenolic acid standard (Daesung Chemical Machinery Ind. Co., Gyeonggi Do, South Korea). Standard solutions were prepared by dissolving standard samples in methanol at various concentrations. All samples were analyzed in triplicate, and each phenolic acid content was expressed as μg/100 g.
루틴과 케르세틴을 정량화하기 전에 원액(1 mg/mL)을 0.45 μM의 주사기 필터(Millipore, Bedford, MA, United States)를 이용하여 여과하였다. 이 실험에 사용된 HPLC 시스템(CBM 20A, Shimadzu Co, Ltd., Kyoto, Japan)에는 2개의 기울기 펌프(LC 20AT, Shimadzu), 1개의 C18 컬럼(Kinetex, 100 × 4.6 mm, 2.6 micron, Phenomenex, Torrance, CA, USA), 자동 시료 주입기(SIL-20A, Shimadzu), UV 검출기(SPD-10A, Shimadzu) 및 컬럼 오븐(30℃, CTO-20A, Shimadzu)이 장착되었다. 이동상 A는 0.1% 인산을 함유한 물이고, B는 유속 1 mL/min, 주입량 50 ㎕의 아세토니트릴(100%)이다. 선형 구배는 0-7분(80% A, 20% B), 15-18분(20% A, 80% B) 및 19-23분(80% A, 20% B)에 따라 프로그래밍했다. 화합물은 360 nm 파장에서 검출하였다. 단일 페놀산은 물:아세토니트릴:아세트산(88:10:2, v:v:v); 유속 1 ml/min, 주입량 10 ㎕, 흡광도는 260 및 320 nm에서 측정하였다.Before quantifying rutin and quercetin, the stock solution (1 mg/mL) was filtered using a 0.45 μM syringe filter (Millipore, Bedford, MA, United States). The HPLC system (CBM 20A, Shimadzu Co, Ltd., Kyoto, Japan) used in this experiment includes two gradient pumps (LC 20AT, Shimadzu), one C18 column (Kinetex, 100 × 4.6 mm, 2.6 micron, Phenomenex, Torrance, CA, USA), an autosampler (SIL-20A, Shimadzu), a UV detector (SPD-10A, Shimadzu) and a column oven (30 °C, CTO-20A, Shimadzu). Mobile phase A is water containing 0.1% phosphoric acid, and B is acetonitrile (100%) at a flow rate of 1 mL/min and an injection volume of 50 µl. Linear gradients were programmed according to 0-7 min (80% A, 20% B), 15-18 min (20% A, 80% B) and 19-23 min (80% A, 20% B). Compounds were detected at a wavelength of 360 nm. Single phenolic acids are water:acetonitrile:acetic acid (88:10:2, v:v:v); The flow rate was 1 ml/min, the injection amount was 10 μl, and the absorbance was measured at 260 and 320 nm.
검출된 화합물은 각 표준물질(Daesung Chemical Machinery Ind. Co., Gyeonggi Do, South Korea)의 검량선을 표준 시료의 피크 면적으로 산출하였다. 표준 시료를 메탄올로 다양한 농도로 용해하여 표준 용액을 준비하였다. HPLC 분석의 경우, 각 처리된 샘플을 3개씩 준비하여 루틴 및 케르세틴 함량을 측정하고 mg /100 g으로 표시하였다.For the detected compounds, the calibration curve of each standard material (Daesung Chemical Machinery Ind. Co., Gyeonggi Do, South Korea) was calculated as the peak area of the standard sample. Standard solutions were prepared by dissolving standard samples in methanol at various concentrations. For HPLC analysis, each treated sample was prepared in triplicate and the rutin and quercetin contents were determined and expressed as mg/100 g.
1.3.4 총 안토시아닌 및 단일 안토시아닌 분석1.3.4 Total Anthocyanin and Single Anthocyanin Assay
총 안토시아닌은 분광광도계로 분석하였다. 추출물(900 ㎕)을 900 ㎕ 메탄올 0.1N HCl에 첨가하였다. 안토시아닌 농도는 38,000 L. mol-1. cm-1의 몰 흡광 계수(ε)를 사용하여 530 nm의 흡광도로 측정하였다. 총 안토시아닌의 양은 360 nm(ε = 20,000 L. mol-1. cm-1)에서 측정하였다. 안토시아닌 함량은 퀘르세틴 3-글루코시드 당량 (Q3GE)/건조 물질 기준 100 g의 mg으로 표시하였다.Total anthocyanins were analyzed spectrophotometrically. The extract (900 μl) was added to 900 μl methanol 0.1N HCl. The anthocyanin concentration was 38,000 L. mol -1 . Absorbance at 530 nm was measured using a molar extinction coefficient (ε) of cm −1 . The amount of total anthocyanin was measured at 360 nm (ε = 20,000 L. mol -1 . cm -1 ). Anthocyanin content was expressed as mg of quercetin 3-glucoside equivalent (Q3GE)/100 g of dry matter.
단일 안토시아닌(Cyanidin, malvidin, petunidin 및 delphinidin) 분석을 위해 25℃ 오븐 온도에서 YMC triarts C18(250×4.6) 컬럼, UV-VIS 검출기(535 nm)가 사용되었다. 용매 A는 물:포름산(90:10)이고, 용매 B는 아세토니트릴:MeOH:물:포름산(22.5:22.5:40:10), 그라데이션 용출 시스템은 35분 동안 A:75% 및 B:25%, 45분 동안 A:35% 및 B:65%, 46분 동안 A:0% 및 B:100%, 50분 동안 A:35% 및 B:65%, 60 분 동안 A:75% 및 B:25%, 70분 동안 A:93% 및 B:7%로 하였다.For the analysis of single anthocyanins (Cyanidin, malvidin, petunidin and delphinidin), a YMC triarts C18 (250 × 4.6) column, UV-VIS detector (535 nm) was used at 25 °C oven temperature. Solvent A is water:formic acid (90:10), solvent B is acetonitrile:MeOH:water:formic acid (22.5:22.5:40:10), gradient elution system is A:75% and B:25% for 35 min. , A:35% and B:65% for 45 minutes, A:0% and B:100% for 46 minutes, A:35% and B:65% for 50 minutes, A:75% and B for 60 minutes: 25%, A:93% and B:7% for 70 min.
HPLC의 다른 매개변수는 페놀 화합물 분석과 동일하다. 표준 곡선은 안토시아닌 표준 시료의 피크 면적을 표시하여 선형성이 높은(r2> 0.995) 분석된 화합물의 표준을 사용하여 보정하였다. 모든 샘플은 3번 분석되었으며, 함량은 ㎍/100 g 건조 물질 기준으로 표시하였다.Other parameters of HPLC are the same as for the analysis of phenolic compounds. The standard curve was calibrated using the standard of the analyzed compound with high linearity (r 2 > 0.995) by indicating the peak area of the anthocyanin standard sample. All samples were analyzed in triplicate and the content was expressed on a μg/100 g dry matter basis.
1.4 항산화 분석1.4 Antioxidant assay
1.4.1 DPPH 자유 라디칼 소거 용량1.4.1 DPPH free radical scavenging capacity
항산화 능력은 DPPH(2,2-diphenyl-1 picryl hydrazyl) 자유 라디칼의 소거 활성을 기준으로 측정하였다. DPPH 용액은 암 조건에서 100% 메탄올 100 mL에 5.914 mg의 DPPH 분말을 넣어 준비하였다. 그 다음, DPPH 용액 3 mL에 시료 추출물(1 mg/mL) 1 mL를 첨가하였고, blank 샘플은 시료 추출물 대신 증류수 1 mL를 첨가하였다.Antioxidant ability was measured based on the scavenging activity of 2,2-diphenyl-1 picryl hydrazyl (DPPH) free radicals. A DPPH solution was prepared by adding 5.914 mg of DPPH powder to 100 mL of 100% methanol in the dark. Then, 1 mL of the sample extract (1 mg/mL) was added to 3 mL of the DPPH solution, and 1 mL of distilled water was added to the blank sample instead of the sample extract.
혼합물을 세게 흔든 후 어두운 곳의 실온에서 30분 동안 방치하였다. 흡광도는 분광광도계(UV-1800 240 V, Shimadzu Corporation, Kyoto, Japan)를 사용하여 517 nm에서 측정하였다. 활성 백분율은 다음 방정식을 사용하여 blank 샘플에 대해 계산하였다.The mixture was shaken vigorously and left at room temperature in the dark for 30 minutes. Absorbance was measured at 517 nm using a spectrophotometer (UV-1800 240 V, Shimadzu Corporation, Kyoto, Japan). Percent activity was calculated for blank samples using the following equation.
활성(%) = [(blank 샘플 - 시료 추출물) / blank 샘플] × 100Activity (%) = [(blank sample - sample extract) / blank sample] × 100
1.4.2 철 환원 항산화력 분석1.4.2 Analysis of iron reduction antioxidant activity
시료 추출 용액 1 mL(1 mg/mL)와 0.2M 인산염 완충액(pH 6.6) 1 mL가 포함된 반응 혼합물을 준비한 다음 50℃에서 20분간 방치하였다. 그 후, 방치한 혼합물에 1 mL 트리클로로-아세트산(TCA)을 천천히 첨가하고 3000 rpm에서 10분 동안 원심분리하였다. 이후 상층액을 분리하고 1:1 비율로 탈이온수를 첨가한 다음, 이 용액에 염화제2철(0.1%) 250 ㎕를 첨가하였다. 흡광도는 분광 광도계로 700 nm에서 측정하였으며, 그 결과는 염화 제2철의 용량 감소를 기준으로 μM Fe2+로 표시하였다.A reaction mixture containing 1 mL of sample extraction solution (1 mg/mL) and 1 mL of 0.2M phosphate buffer (pH 6.6) was prepared and then left at 50°C for 20 minutes. Then, 1 mL of trichloro-acetic acid (TCA) was slowly added to the left mixture and centrifuged at 3000 rpm for 10 minutes. Then, the supernatant was separated, deionized water was added in a 1:1 ratio, and 250 μl of ferric chloride (0.1%) was added to the solution. Absorbance was measured at 700 nm with a spectrophotometer, and the result was expressed as μM Fe 2+ based on the capacity decrease of ferric chloride.
2. 통계 분석2. Statistical analysis
모든 데이터는 여러 측정의 평균±표준 편차(SD)로 표현하였다. 얻어진 결과는 5% 수준에서 유의한 차이를 관찰하기 위해 paired t-test를 사용하여 성분간에 비교하였다. VAFC의 평균 값 사이의 쌍체 t-검정은 MINITAB(버전 17.0, Minitab Inc., State College, PA, United States)에 의해 분석하였다.All data were expressed as the mean ± standard deviation (SD) of several measurements. The obtained results were compared between components using a paired t-test to observe significant differences at the 5% level. Paired t-tests between mean values of VAFC were analyzed by MINITAB (version 17.0, Minitab Inc., State College, PA, United States).
실시예 1. VAFC의 용해도 분석Example 1. Solubility analysis of VAFC
일반적으로 식품 매트릭스에서 높은 수용성의 생체 활성 화합물은 향상된 생체 이용률을 보여주고 더 많은 기능적 건강 효과를 제공한다. 화합물의 흡수가 나쁜 것은 두 가지 특성에서 비롯된다. 첫째, 폴리페놀의 다중 고리 구조가 너무 커서 수동 확산에 흡수되지 않는다. 둘째, 생리활성 화합물의 수분이나 지질 용해도가 좋지 않아 위장세포의 외막을 통과하지 못한다.In general, bioactive compounds with high water solubility in food matrices show improved bioavailability and provide more functional health benefits. The poor absorption of the compound comes from two characteristics. First, the multi-ring structure of polyphenols is too large to be absorbed by passive diffusion. Second, physiologically active compounds do not pass through the outer membrane of gastric cells due to poor water or lipid solubility.
본 실험에서 레시틴과 비타민 E를 첨가한 F3 제형에서 VAFC의 용해도(WS)가 증가하는 것으로 관찰되었다(표 2). 다른 제형에 비해 F3에서 68.23%의 가장 높은 용해도로 관찰되었고, 수분흡수지수(WAI)와 팽창력(SP)는 F3에서 가장 감소되었다. 수용성 관련 매개 변수는 단일 P 및 B에 비해 복합 제형에서 증가하였다.In this experiment, it was observed that the solubility (WS) of VAFC increased in the F3 formulation with the addition of lecithin and vitamin E (Table 2). Compared to other formulations, the highest solubility of 68.23% was observed in F3, and the water absorption index (WAI) and swelling power (SP) were most reduced in F3. Water-solubility-related parameters were increased in the combined formulation compared to single P and B.
따라서, F3에서 생리활성 화합물의 용해도 향상은 생체 이용률을 높일 수 있을 것으로 판단된다.Therefore, it is believed that improving the solubility of the bioactive compound in F3 can increase the bioavailability.
실시예 2. 압출물 VAFC의 페놀, 플라보노이드 및 안토시아닌 화합물 함량Example 2. Phenol, flavonoid and anthocyanin compound content of extrudate VAFC
VAFC의 페놀, 플라보노이드 및 안토시아닌 함량은 표 3, 4 및 5에 나타내었다. 단일 페놀산(Syringic acid, 4-Hydroxy benzoic acid, Ferulic acid, Sinapic acid, Condensed tanin(Catechin), total flavonoid), 단일 안토시아닌(Cyanidin, Malvidin, Petunidin, Delphinidin), 루틴 및 케르세틴을 포함한 총 페놀 화합물은 다른 제형에 비해 F3 제형에서 유의하게 증가하였다.The phenolic, flavonoid and anthocyanin contents of VAFC are shown in Tables 3, 4 and 5. Total phenolic compounds, including single phenolic acids (Syringic acid, 4-Hydroxy benzoic acid, Ferulic acid, Sinapic acid, Condensed tanin (Catechin), total flavonoid), single anthocyanins (Cyanidin, Malvidin, Petunidin, Delphinidin), rutin and quercetin It was significantly increased in the F3 formulation compared to other formulations.
(mg/100g)Total phenolic content
(mg/100g)
(mg/100g)Rutin
(mg/100g)
(mg/100g) Quercetin
(mg/100g)
1) ND: 검출되지 않음 1) ND: not detected
2) 각각의 열의 다른 문자는 유의적인 차이가 있음(p<0.05) 2) Different letters in each column are significantly different ( p <0.05)
총 안토시아닌과 시아니딘, 말비딘, 페튜니딘 및 델피니딘을 포함한 단일 안토시아닌 함량은 단일 P 및 B에 비해 제형화된 VAFC에서 증가하였다. 그 중 F3 제형에서 총 안토시아닌 및 단일 안토시아닌 함량이 가장 높았다.Total anthocyanins and single anthocyanin content, including cyanidin, malvidin, petunidin and delphinidin, were increased in formulated VAFC compared to single P and B. Among them, the total anthocyanin and single anthocyanin contents were the highest in the F3 formulation.
(mg/100g)total anthocyanins
(mg/100g)
(㎍/100g)Cyanidin
(μg/100g)
(㎍/100g)Malvidin
(μg/100g)
(㎍/100g)petunidine
(μg/100g)
(㎍/100g)delphinidin
(μg/100g)
1) ND: 검출되지 않음 1) ND: not detected
2) 각각의 열의 다른 문자는 유의적인 차이가 있음(p<0.05) 2) Different letters in each column are significantly different ( p <0.05)
같은 방식으로, 시린직산, 4-하이드록시 벤조산, 페룰산, 시나프산 및 카테킨(축합 탄닌)과 같은 단일 페놀산 함량도 F3 제형에서 가장 높았다. 한 가지 경향은 단일 P 및 B 압출물에서 2차 대사산물이 감소하는 것으로 관찰되었지만, 비타민 E 매개 레시틴 기반 F3 제형은 단일 P 및 B 압출물에 비해 가장 높은 2차 대사 산물을 가지고 있었다.In the same way, the content of single phenolic acids such as syringic acid, 4-hydroxy benzoic acid, ferulic acid, sinapic acid and catechin (condensed tannins) was highest in the F3 formulation. One trend was observed for reduced secondary metabolites in single P and B extrudates, but the vitamin E-mediated lecithin-based F3 formulation had the highest secondary metabolites compared to single P and B extrudates.
(㎍/100g)syringic acid
(μg/100g)
(㎍/100g)4-hydroxy benzoic acid
(μg/100g)
(㎍/100g)ferulic acid
(μg/100g)
(㎍/100g)synaptic acid
(μg/100g)
(㎍/100g)Catechin
(μg/100g)
1) 각각의 열의 다른 문자는 유의적인 차이가 있음(p<0.05) 1) Different letters in each column are significantly different ( p <0.05)
실시예 3. 항산화 능력Example 3. Antioxidant ability
압출 VAFC의 항산화 능력은 DPPH 및 FRAP 분석으로 평가하였다(도 1). 플라보노이드 화합물, 특히 안토시아닌은 퍼옥실 라디칼(peroxyl radicals)에 대한 강력한 보호 능력을 가지고 있다는 것이 과학적으로 입증되었다. 그 결과, 단일 P 및 B 압출물에 비해 F2 및 F3 제형에서 높은 항산화 활성을 나타내었다.The antioxidant capacity of extruded VAFCs was evaluated by DPPH and FRAP assays (Fig. 1). It has been scientifically proven that flavonoid compounds, especially anthocyanins, have strong protective abilities against peroxyl radicals. As a result, the F2 and F3 formulations showed high antioxidant activity compared to single P and B extrudates.
Claims (6)
(2) 혼합 분말 총 중량 기준으로, 상기 (1)단계의 제조한 자색감자 분말 43~47 중량%와 메밀 종자 분말 43~47 중량%, 레시틴 분말 7~9 중량% 및 비타민 E 분말 1.8~2.2 중량%를 혼합하여 혼합 분말을 제조하는 단계;
(3) 상기 (2)단계의 제조한 혼합 분말의 수분 함량이 18~22%(v/w)가 되도록 물을 첨가하는 단계;
(4) 상기 (3)단계의 첨가한 혼합물을 온도 80~100℃, 압력 80~100 bar 및 스크류 속도 160~200 rpm로 조정된 핫멜트 압출기에 35~45 g/분으로 투입한 후 압출하여 압출물을 제조하는 단계; 및
(5) 상기 (4)단계의 제조한 압출물을 45~55℃에서 12~18시간 동안 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 총 페놀, 총 플라보노이드, 루틴, 케르세틴 및 총 안토시아닌 함량과 단일 안토시아닌인 시아니딘, 말비딘, 페튜니딘 및 델피니딘과 단일 페놀산인 시린직산, 4-하이드록시 벤조산, 페룰산, 시나프산 및 카테킨 함량이 증진되고 항산화 활성이 증진된 자색감자 복합물의 제조방법.(1) preparing purple potato powder by slicing purple potatoes, freeze-drying and grinding;
(2) Based on the total weight of the mixed powder, 43 to 47% by weight of purple potato powder, 43 to 47% by weight of buckwheat seed powder, 7 to 9% by weight of lecithin powder, and 1.8 to 2.2% by weight of buckwheat seed powder prepared in step (1) preparing a mixed powder by mixing the weight %;
(3) adding water so that the moisture content of the mixed powder prepared in step (2) is 18 to 22% (v / w);
(4) The mixture added in step (3) is fed into a hot melt extruder adjusted to a temperature of 80 to 100 ° C, a pressure of 80 to 100 bar, and a screw speed of 160 to 200 rpm at 35 to 45 g / min, and then extruded. making water; and
(5) Total phenol, total flavonoid, rutin, quercetin and total anthocyanin content, characterized in that it is prepared by including the step of drying the extrudate prepared in step (4) at 45 to 55 ° C. for 12 to 18 hours A method for producing a purple potato complex in which single anthocyanins, cyanidin, malvidin, petunidin, and delphinidin, and single phenolic acids, syringic acid, 4-hydroxybenzoic acid, ferulic acid, cinapic acid, and catechin, and antioxidant activity are enhanced.
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