KR102602832B1 - Method of manufacture of surfactant using soyasaponin in sprout peanut extract - Google Patents

Abstract

The present invention relates to a method for producing a surfactant using soya saponin from peanut sprout extract, which can produce detergents or cosmetics using soya saponin isolated from peanut sprout extract. A drying step of drying, an extraction step of pulverizing the dried sprout peanuts in the drying step to a size of 150 to 250 mesh to extract the extract compound with hot water, and a precipitation step of mixing the extract compound extracted in the extraction step with ethanol to precipitate it. and a filtration step of filtering the extracted compound precipitated in the precipitation step, a solvent extraction step of centrifuging the remaining mixture filtered in the filtration step through a centrifuge to extract the solvent, and the solvent extracted in the solvent extraction step. It is characterized by comprising a concentration step of treating and concentrating activated carbon.

Description

Method of manufacturing surfactant using soyasaponin in sprout peanut extract {Method of manufacture of surfactant using soyasaponin in sprout peanut extract}

The present invention relates to a method for producing a surfactant using soya saponin from a peanut sprout extract. More specifically, the present invention relates to a method for producing a surfactant using soya saponin from a peanut sprout extract, which can be used to produce detergents or cosmetics using soya saponin isolated from a peanut sprout extract. It relates to a method for producing surfactants using:

Generally, peanuts are annual herbaceous plants of the legume genus Arachis. It is a pinnately compound leaf with 4 egg-shaped leaflets, 2 opposite each other (leaves facing each other) on long leaf blades, and the stem is green, but can also be reddish-purple.

Primary branches arise from the nodes of the main stem. At the cotyledon node, they grow opposite each other, and thereafter they grow alternately (leaves are alternate). Depending on the ecotype, secondary and tertiary branching occurs, resulting in many branches.

It is classified into an erect type with branches standing straight up, a creeping type with branches spreading sideways close to the ground, and a semi-erect type. In addition, peanuts are a high-temperature summer crop native to the tropics, and their growing period is also long: 150 to 180 days for large-grained species and 120-130 days for small-grained species.

The optimal temperature for growth is around 25 to 30℃, and the cumulative temperature is around 2,800℃ for small-grain species and 3,600℃ for large-grain species. In Korea, which belongs to the mid-latitude temperate zone, low temperatures during the planting and ripening periods are an obstacle to peanut cultivation. The oil content of seeds generally tends to increase as the growing temperature increases, and strong sunlight is advantageous for flowering and ripening.

Sprout peanuts, also called peanut sprouts, are shaped like bean sprouts and are made by sprouting peanuts. During the process of sprouting peanuts, fat and calories are lowered and vitamin C, which is not present in peanuts, is produced, while resveratrol (resveratrol), which is present in trace amounts in peanuts, is reduced. An anti-cancer substance called resveratrol increases in large quantities. In addition, it contains much more aspartic acid than bean sprouts, so it is very effective in relieving hangovers.

Surfactants are compounds that have a hydrophilic part that is easily soluble in water and a hydrophobic part that is easily soluble in oil. Because of these properties, they are widely used in soaps and detergents. In other words, surfactants are widely used in the production of detergents such as shampoo and soap or cosmetics.

Meanwhile, as a prior art document related to the present invention, Korean Patent Publication No. 10-2015-0093053 (Patent Document 1) regarding a method of increasing the content of resveratrol in sprouted peanuts is disclosed. However, in Patent Document 1, sprout peanut extract There is absolutely nothing disclosed or implied regarding the production of surfactants using .

The present invention was created to solve the above problems, and the purpose of the present invention is to use soya saponin extracted from peanut sprouts to excellently remove waste from sensitive skin and scalp by using soya saponin from peanut sprout extract. To provide a method for producing a surfactant.

The objects of the present invention are not limited to the objects mentioned above, and other objects not mentioned will be clearly understood by those skilled in the art from the description below.

In order to achieve the above object, the present invention provides a method for producing a surfactant using soya saponin of the peanut sprout extract of the present invention, which includes a drying step of drying sprout peanuts steamed with steam at 110°C to 130°C, and drying in the drying step. A hot water extraction step of pulverizing the sprouted peanuts to a size of 150 to 250 mesh and hot water extracting the extract compounds, a precipitation step of precipitating the extract compounds extracted in the hot water extraction step by mixing them with ethanol, and the extract precipitated in the precipitation step A filtration step of filtering the compound, a solvent extraction step of centrifuging the remaining mixture filtered in the filtration step through a centrifuge to extract the solvent, and a concentration step of treating the solvent extracted in the solvent extraction step with activated carbon to concentrate it. It is characterized by including.

In addition, the precipitation step is characterized in that the extract compound extracted in the hot water extraction step is mixed with 3 to 7% ethanol and precipitated at a temperature of 40 to 50 ° C. for 5 to 7 hours.

The surfactant prepared through the surfactant production method using soya saponin from the peanut sprout extract of the present invention has very small foam particles of saponin from peanut sprouts, providing an excellent effect in removing wastes in pores and scalp.

In addition, soya saponin from peanut sprout extract is a natural compound found in plants and is used as a herbal medicine, so it can be applied to the skin without side effects and provides an excellent skin whitening effect, reducing pigmentation symptoms such as spots and freckles. and provides the effect of improving skin dullness.

In addition, sprout peanuts are an eco-friendly material that replaces chemical surfactants and provides the effect of preventing environmental pollution.

In addition, the efficacy contained in peanut sprouts provides a soothing and moisturizing effect for the skin of people with sensitive skin.

Figure 1 is a flowchart showing a method for producing a surfactant using soya saponin from peanut sprout extract according to a preferred embodiment of the present invention.

The advantages and features of the present invention and methods for achieving them will become clear by referring to the embodiments described in detail below along with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and will be implemented in various different forms. The present embodiments only serve to ensure that the disclosure of the present invention is complete and that common knowledge in the technical field to which the present invention pertains is not limited. It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims.

Specific details for implementing the present invention will be described in detail with reference to the drawings attached below. Regardless of the drawings, the same reference numerals refer to the same elements, and “and/or” includes each and all combinations of one or more of the mentioned items.

Although first, second, etc. are used to describe various components, these components are of course not limited by these terms. These terms are merely used to distinguish one component from another. Therefore, of course, the first component mentioned below may also be the second component within the technical spirit of the present invention.

The terminology used herein is for describing embodiments and is not intended to limit the invention. As used herein, singular forms also include plural forms, unless specifically stated otherwise in the context. As used in the specification, “comprises” and/or “comprising” does not exclude the presence or addition of one or more other elements in addition to the mentioned elements.

Unless otherwise defined, all terms (including technical and scientific terms) used in this specification may be used with meanings that can be commonly understood by those skilled in the art to which the present invention pertains. Additionally, terms defined in commonly used dictionaries are not interpreted ideally or excessively unless clearly specifically defined.

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

Figure 1 is a flowchart showing a method for producing a surfactant using soya saponin from peanut sprout extract according to a preferred embodiment of the present invention.

As shown in Figure 1, the method for producing a surfactant using soya saponin from the peanut sprout extract of the present invention includes a drying step (S100), a hot water extraction step (S200), a precipitation step (S300), a filtration step (S400), and a solvent. It includes an extraction step (S500) and a concentration step (S600).

First, the drying step (S100) is a step of steaming sprouted peanuts with steam at 110 to 130° C. and then drying them.

At this time, in the drying step (S100), the process of steaming and drying the peanut sprouts is repeated about four times to completely dry the peanut sprouts.

The drying step (S100) includes, but is not limited to, freeze drying, vacuum drying, hot air drying, spray drying, reduced pressure drying, foam drying, high frequency drying, and infrared drying.

Next, the hot water extraction step (S200) is a step of pulverizing the dried sprout peanuts in the drying step (S100) into a size of 150 to 250 mesh and hot water extracting the extraction chemicals.

Preferably, the dried sprouted peanuts are ground to a size of 200 mesh, diluted in heated water, and the eluted extract compounds are extracted with hot water.

And the precipitation step (S300) is a step of precipitating the extract compound extracted in the extraction step (S200) by mixing it with ethanol. At this time, ethanol is mixed with 3 to 7% ethanol and dissolved at a temperature of 40 to 50 ° C. This is the 7-hour sedimentation step.

In the precipitation step (S300), the extract compound of the sprout peanut can be prepared by dissolving 15-20% of dried and pulverized sprout peanut powder in 3-7% ethanol solution and then concentrating at low temperature, more preferably It can be prepared by dissolving 10% of dried and ground peanut sprout powder in a 5% (w/v) ethanol solution and then extracting it by low-temperature, reduced-pressure concentration and extraction at 45°C, but is not limited to this.

Next, the filtration step (S400) is a step of filtering the extract compound precipitated in the precipitation step. Peanut sprouts mixed with ethanol are filtered through a filter to obtain the precipitated extract compound.

And the solvent extraction step (S500) is a step of extracting the solvent by centrifuging the extracted compound filtered in the filtration step (S400) through a centrifugal separator, and is preferably centrifuged at a speed of 1,500xg.

At this time, in the solvent extraction step (S500), the sedimentation speed of particles due to gravity in the heterogeneous mixed solution is related to the size and density of the particles, and the larger the particles and the higher the density, the faster the separation occurs.

In the present invention, because the particle size of sprouted peanuts is small, a centrifuge is used in the solvent extraction step (S500) to quickly separate them. When the sample is rotated, the particles are effectively separated and settled by centrifugal force that is much greater than gravity. It happens.

In addition, the sedimentation speed varies depending on the size and shape of the particles, the acceleration force of the centrifuge, the volume ratio of the particles, the difference in density between the particles and the liquid, and the viscosity. Accordingly, it is possible to quickly separate the extracted compounds from the sample using a centrifuge. It becomes possible.

Next, the concentration step (S600) is a step of concentrating the solvent extracted in the solvent extraction step (S500) by treating activated carbon.

At this time, in the concentration step (S600), the solvent extracted using a centrifuge in the solvent extraction step (S500) is treated with activated carbon and concentrated at low temperature to extract the surfactant.

In the present invention, soya saponin extracted from sprouted peanuts is a glycoside compound contained in plants, and has a structure in which one or more sugar molecules are bound to an aglycone such as a steroid or triterpenoid, and is used in about 500 species of plants. It is known to contain saponin.

There are various types of saponins in soybeans, and soyasaponin, a soybean saponin, shows a complex and diverse molecular structure based on the aglycone structure. Specifically, soyasaponins are broadly divided into group A soyasaponins, group B soyasaponins, and group E soyasaponins by soyasapogenol A, soyasapogenol B, and soyasapogenol E. do.

Group A soyasaponins are bisdesmoside saponins with a sugar chain bound at both the C-3 and C-22 positions, while group B and E soyasaponins are at the C-3 position. It is a monodesmoside saponin with a sugar chain bound only in one place.

In addition, group B soyasaponins are again divided into those that have DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one) attached to the C-22 position and those that do not. Soya saponins with DDMP attached are sometimes classified as DDMP group soya saponins separately from group B soya saponins.

In addition, soya saponin compounds corresponding to group A soya saponins are classified into soya saponins Aa, Ab, Ad, Ae, Af, etc., or A1 to A6, depending on the scholar. In addition, soya saponin compounds corresponding to group B soya saponins without DDMP are classified as soya saponins Ba, Bb, Bb', Bc, etc., or as soya saponins I to V. Recently, new soya saponin compounds have been identified. The nomenclature is also expressed slightly differently.

In addition, the surfactant produced in the surfactant production method using soya saponin from the peanut sprout extract of the present invention can be used in oral dosage forms such as powders, granules, tablets, capsules, suspensions, emulsions, syrups, aerosols, external preparations, suppositories, and sterilized injections. It can be formulated and used in the form of solutions and packs.

Carriers, excipients, and diluents that may be included in surfactants containing extract compounds include lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, gum acacia, alginate, gelatin, calcium phosphate, Various compounds or mixtures may be included, including calcium silicate, cellulose, methyl cellulose, microcrystalline cellulose, polyvinyl pyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate, and mineral oil. . When formulated, it is prepared using diluents or excipients such as commonly used fillers, extenders, binders, wetting agents, disintegrants, and surfactants. Solid preparations for oral administration include tablets, pills, powders, granules, capsules, etc. These solid preparations include the extract with at least one excipient, such as starch, calcium carbonate, sucrose ( It is prepared by mixing sucrose, lactose, and gelatin.

Additionally, in addition to simple excipients, lubricants such as magnesium stearate and talc are also used. Liquid preparations for oral use include suspensions, oral solutions, emulsions, syrups, etc. In addition to the commonly used simple diluents such as water and liquid paraffin, various excipients such as wetting agents, sweeteners, fragrances, and preservatives may be included. . Preparations for parenteral administration include sterile aqueous solutions, non-aqueous solutions, suspensions, emulsions, lyophilized preparations, and suppositories. Non-aqueous solvents and suspensions include propylene glycol, polyethylene glycol, vegetable oil such as olive oil, and injectable ester such as ethyl oleate. As a base for suppositories, witepsol, macrogol, tween 61, cacao, laurel, glycerogelatin, etc. can be used.

When the extract compound extracted from peanut sprouts of the present invention is used as a food additive, the extract compound can be added as is or used together with other foods or food ingredients, and can be used appropriately according to conventional methods.

The mixing amount of the active ingredient can be appropriately determined depending on the purpose of its use (prevention, health, or therapeutic treatment).

Generally, when producing food or beverages, the extract compound of the present invention is added in an amount of 15 parts by weight or less, preferably 10 parts by weight or less, based on the raw materials. However, in the case of long-term intake for the purpose of health and hygiene or health control, the amount may be below the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount above the above range. .

There are no special restrictions on the types of foods above. As a specific example, the extract compounds can be used to produce processed foods that take advantage of the characteristics of agricultural products, livestock products, or marine products and modify them while improving storage properties. These processed foods include, for example, snacks, beverages, alcoholic beverages, fermented foods, canned foods, processed milk foods, processed meat foods, noodles, etc.

Sweets include biscuits, pies, bread, candy, jelly, gum, cereals (including meal replacement products such as grain flakes), etc. Beverages include carbonated drinks, functional ion drinks, juices (e.g. apple, pear, grape, aloe, tangerine, peach, carrot, tomato juice, etc.), sikhye, etc. Alcoholic beverages include sake, whiskey, soju, beer, liquor, and fruit wine. Fermented foods include soy sauce, soybean paste, and red pepper paste.

Canned food includes canned marine products (e.g., canned tuna, mackerel, saury, canned conch, etc.), canned livestock products (canned beef, pork, chicken, turkey, etc.), and canned agricultural products (canned corn, peaches, canned pineapple, etc.).

Milk processed foods include cheese, butter, yogurt, etc. Processed meat foods include pork cutlet, beef cutlet, chicken cutlet, sausage, sweet and sour pork, nuggets, nugget, etc. Includes noodles such as raw noodles in sealed packages. In addition, the composition can be used in retort foods, soups, etc.

Although embodiments of the present invention have been described with reference to the above and the attached drawings, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical idea or essential features. You will understand that it exists. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive.

S100: drying step
S200: Extraction stage
S300: sedimentation step
S400: Filtration step
S500: Solvent extraction step
S600: Concentration step

Claims (2)

A drying step of drying steamed sprout peanuts with steam at 110°C to 130°C;
A hot water extraction step of pulverizing the dried sprout peanuts in the drying step to a size of 150 to 250 mesh and extracting the extract compound with hot water;
A precipitation step of precipitating the extract compound extracted in the hot water extraction step by mixing it with ethanol;
A filtration step of filtering the extracted compound precipitated in the precipitation step;
A solvent extraction step of centrifuging the remaining mixture filtered in the filtration step through a centrifuge to extract the solvent; and
A concentration step of extracting the surfactant by treating and concentrating the solvent extracted in the solvent extraction step with activated carbon,
The precipitation step is,
A method for producing a surfactant using soya saponin from a sprout peanut extract, characterized in that the extract compound extracted in the hot water extraction step is mixed with 3 to 7% ethanol and precipitated at a temperature of 40 to 50 ° C. for 5 to 7 hours. delete