KR102616633B1 - Optimization processing and mixing technology of colored potato for increasing antidiabetic and antiobesity activity - Google Patents
Optimization processing and mixing technology of colored potato for increasing antidiabetic and antiobesity activity Download PDFInfo
- Publication number
- KR102616633B1 KR102616633B1 KR1020230067249A KR20230067249A KR102616633B1 KR 102616633 B1 KR102616633 B1 KR 102616633B1 KR 1020230067249 A KR1020230067249 A KR 1020230067249A KR 20230067249 A KR20230067249 A KR 20230067249A KR 102616633 B1 KR102616633 B1 KR 102616633B1
- Authority
- KR
- South Korea
- Prior art keywords
- powder
- potato
- weight
- colored
- extrudate
- Prior art date
Links
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 137
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 136
- 238000002156 mixing Methods 0.000 title claims abstract description 10
- 230000003579 anti-obesity Effects 0.000 title claims description 12
- 230000000694 effects Effects 0.000 title claims description 10
- 230000003178 anti-diabetic effect Effects 0.000 title description 10
- 239000003472 antidiabetic agent Substances 0.000 title description 9
- 230000001965 increasing effect Effects 0.000 title description 5
- 238000012545 processing Methods 0.000 title description 5
- 238000005516 engineering process Methods 0.000 title description 3
- 238000005457 optimization Methods 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 177
- 239000000203 mixture Substances 0.000 claims abstract description 41
- 238000001035 drying Methods 0.000 claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 14
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 14
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 claims abstract description 14
- 244000000626 Daucus carota Species 0.000 claims abstract description 14
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 14
- 241001444063 Aronia Species 0.000 claims abstract description 13
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 13
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 13
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 13
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 13
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 13
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 13
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 13
- 240000001717 Vaccinium macrocarpon Species 0.000 claims abstract description 13
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 13
- 235000021014 blueberries Nutrition 0.000 claims abstract description 13
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 12
- 239000000787 lecithin Substances 0.000 claims abstract description 12
- 235000010445 lecithin Nutrition 0.000 claims abstract description 12
- 229940067606 lecithin Drugs 0.000 claims abstract description 12
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 11
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims abstract description 11
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims abstract description 11
- 235000004634 cranberry Nutrition 0.000 claims abstract description 11
- 239000012943 hotmelt Substances 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 6
- 244000300264 Spinacia oleracea Species 0.000 claims abstract description 3
- 244000179886 Moringa oleifera Species 0.000 claims abstract 2
- 235000012015 potatoes Nutrition 0.000 claims description 18
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 claims description 5
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 claims description 5
- 235000001785 ferulic acid Nutrition 0.000 claims description 5
- 229940114124 ferulic acid Drugs 0.000 claims description 5
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 claims description 5
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 claims description 5
- 241000220215 Moringa Species 0.000 description 11
- 235000013305 food Nutrition 0.000 description 11
- 238000009472 formulation Methods 0.000 description 11
- 241000219315 Spinacia Species 0.000 description 10
- -1 anti-obesity Substances 0.000 description 10
- 230000003078 antioxidant effect Effects 0.000 description 10
- 239000002537 cosmetic Substances 0.000 description 10
- NGSWKAQJJWESNS-UHFFFAOYSA-N 4-coumaric acid Chemical compound OC(=O)C=CC1=CC=C(O)C=C1 NGSWKAQJJWESNS-UHFFFAOYSA-N 0.000 description 8
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 8
- 208000008589 Obesity Diseases 0.000 description 7
- 230000002401 inhibitory effect Effects 0.000 description 7
- 235000020824 obesity Nutrition 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 6
- 239000006071 cream Substances 0.000 description 6
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000010298 pulverizing process Methods 0.000 description 6
- PCMORTLOPMLEFB-ONEGZZNKSA-N sinapic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC(OC)=C1O PCMORTLOPMLEFB-ONEGZZNKSA-N 0.000 description 6
- JMSVCTWVEWCHDZ-UHFFFAOYSA-N syringic acid Chemical compound COC1=CC(C(O)=O)=CC(OC)=C1O JMSVCTWVEWCHDZ-UHFFFAOYSA-N 0.000 description 6
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 6
- 239000004480 active ingredient Substances 0.000 description 5
- 239000003963 antioxidant agent Substances 0.000 description 5
- 235000006708 antioxidants Nutrition 0.000 description 5
- 239000000969 carrier Substances 0.000 description 5
- 235000014113 dietary fatty acids Nutrition 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 229930195729 fatty acid Natural products 0.000 description 5
- 229930003935 flavonoid Natural products 0.000 description 5
- 150000002215 flavonoids Chemical class 0.000 description 5
- 235000017173 flavonoids Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000006210 lotion Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000011812 mixed powder Substances 0.000 description 5
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- NGSWKAQJJWESNS-ZZXKWVIFSA-M 4-Hydroxycinnamate Natural products OC1=CC=C(\C=C\C([O-])=O)C=C1 NGSWKAQJJWESNS-ZZXKWVIFSA-M 0.000 description 4
- DFYRUELUNQRZTB-UHFFFAOYSA-N Acetovanillone Natural products COC1=CC(C(C)=O)=CC=C1O DFYRUELUNQRZTB-UHFFFAOYSA-N 0.000 description 4
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 4
- 235000013376 functional food Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 238000009474 hot melt extrusion Methods 0.000 description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000000546 pharmaceutical excipient Substances 0.000 description 4
- 150000007965 phenolic acids Chemical class 0.000 description 4
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 3
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 3
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 3
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 3
- 102000019280 Pancreatic lipases Human genes 0.000 description 3
- 108050006759 Pancreatic lipases Proteins 0.000 description 3
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 3
- 206010067584 Type 1 diabetes mellitus Diseases 0.000 description 3
- 108010028144 alpha-Glucosidases Proteins 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 235000004883 caffeic acid Nutrition 0.000 description 3
- 229940074360 caffeic acid Drugs 0.000 description 3
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 3
- 229940074393 chlorogenic acid Drugs 0.000 description 3
- 235000001368 chlorogenic acid Nutrition 0.000 description 3
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 3
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 3
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 235000015872 dietary supplement Nutrition 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- 235000004515 gallic acid Nutrition 0.000 description 3
- 229940074391 gallic acid Drugs 0.000 description 3
- 235000013402 health food Nutrition 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 229940116369 pancreatic lipase Drugs 0.000 description 3
- 239000008194 pharmaceutical composition Substances 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- YQUVCSBJEUQKSH-UHFFFAOYSA-N protochatechuic acid Natural products OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 description 3
- PCMORTLOPMLEFB-UHFFFAOYSA-N sinapinic acid Natural products COC1=CC(C=CC(O)=O)=CC(OC)=C1O PCMORTLOPMLEFB-UHFFFAOYSA-N 0.000 description 3
- YIBXWXOYFGZLRU-UHFFFAOYSA-N syringic aldehyde Natural products CC12CCC(C3(CCC(=O)C(C)(C)C3CC=3)C)C=3C1(C)CCC2C1COC(C)(C)C(O)C(O)C1 YIBXWXOYFGZLRU-UHFFFAOYSA-N 0.000 description 3
- 239000000454 talc Substances 0.000 description 3
- 229910052623 talc Inorganic materials 0.000 description 3
- WKOLLVMJNQIZCI-UHFFFAOYSA-N vanillic acid Chemical compound COC1=CC(C(O)=O)=CC=C1O WKOLLVMJNQIZCI-UHFFFAOYSA-N 0.000 description 3
- TUUBOHWZSQXCSW-UHFFFAOYSA-N vanillic acid Natural products COC1=CC(O)=CC(C(O)=O)=C1 TUUBOHWZSQXCSW-UHFFFAOYSA-N 0.000 description 3
- DNIAPMSPPWPWGF-GSVOUGTGSA-N (R)-(-)-Propylene glycol Chemical compound C[C@@H](O)CO DNIAPMSPPWPWGF-GSVOUGTGSA-N 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- LCGLNKUTAGEVQW-UHFFFAOYSA-N Dimethyl ether Chemical compound COC LCGLNKUTAGEVQW-UHFFFAOYSA-N 0.000 description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 2
- 108090001061 Insulin Proteins 0.000 description 2
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 239000002202 Polyethylene glycol Substances 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 2
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 2
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000000440 bentonite Substances 0.000 description 2
- 229910000278 bentonite Inorganic materials 0.000 description 2
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 2
- SESFRYSPDFLNCH-UHFFFAOYSA-N benzyl benzoate Chemical compound C=1C=CC=CC=1C(=O)OCC1=CC=CC=C1 SESFRYSPDFLNCH-UHFFFAOYSA-N 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 235000010980 cellulose Nutrition 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000021019 cranberries Nutrition 0.000 description 2
- 239000003085 diluting agent Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229940125396 insulin Drugs 0.000 description 2
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 2
- 239000012188 paraffin wax Substances 0.000 description 2
- 235000009048 phenolic acids Nutrition 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 229920001223 polyethylene glycol Polymers 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 235000020991 processed meat Nutrition 0.000 description 2
- 235000005875 quercetin Nutrition 0.000 description 2
- 229960001285 quercetin Drugs 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 239000000377 silicon dioxide Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000010356 sorbitol Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- WNWHHMBRJJOGFJ-UHFFFAOYSA-N 16-methylheptadecan-1-ol Chemical class CC(C)CCCCCCCCCCCCCCCO WNWHHMBRJJOGFJ-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241001116389 Aloe Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000416162 Astragalus gummifer Species 0.000 description 1
- 210000002237 B-cell of pancreatic islet Anatomy 0.000 description 1
- 244000308180 Brassica oleracea var. italica Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 206010060378 Hyperinsulinaemia Diseases 0.000 description 1
- 206010022489 Insulin Resistance Diseases 0.000 description 1
- 239000004166 Lanolin Substances 0.000 description 1
- 206010024264 Lethargy Diseases 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 239000004909 Moisturizer Substances 0.000 description 1
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 1
- 239000004952 Polyamide Substances 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000107946 Spondias cytherea Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- ULUAUXLGCMPNKK-UHFFFAOYSA-N Sulfobutanedioic acid Chemical compound OC(=O)CC(C(O)=O)S(O)(=O)=O ULUAUXLGCMPNKK-UHFFFAOYSA-N 0.000 description 1
- 101500020766 Sus scrofa FS-303 Proteins 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 208000036142 Viral infection Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000011399 aloe vera Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- WNROFYMDJYEPJX-UHFFFAOYSA-K aluminium hydroxide Chemical compound [OH-].[OH-].[OH-].[Al+3] WNROFYMDJYEPJX-UHFFFAOYSA-K 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 229940127219 anticoagulant drug Drugs 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 229960002903 benzyl benzoate Drugs 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 229920001222 biopolymer Polymers 0.000 description 1
- 230000001164 bioregulatory effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- HOWJQLVNDUGZBI-UHFFFAOYSA-N butane;propane Chemical compound CCC.CCCC HOWJQLVNDUGZBI-UHFFFAOYSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 239000000378 calcium silicate Substances 0.000 description 1
- 229910052918 calcium silicate Inorganic materials 0.000 description 1
- OYACROKNLOSFPA-UHFFFAOYSA-N calcium;dioxido(oxo)silane Chemical compound [Ca+2].[O-][Si]([O-])=O OYACROKNLOSFPA-UHFFFAOYSA-N 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 206010008118 cerebral infarction Diseases 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 208000017580 chronic wasting disease Diseases 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
- 239000007884 disintegrant Substances 0.000 description 1
- 239000002552 dosage form Substances 0.000 description 1
- 230000004064 dysfunction Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 150000002191 fatty alcohols Chemical class 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000004153 glucose metabolism Effects 0.000 description 1
- 239000008269 hand cream Substances 0.000 description 1
- 230000003054 hormonal effect Effects 0.000 description 1
- 239000003752 hydrotrope Substances 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 230000003451 hyperinsulinaemic effect Effects 0.000 description 1
- 201000008980 hyperinsulinism Diseases 0.000 description 1
- MTNDZQHUAFNZQY-UHFFFAOYSA-N imidazoline Chemical class C1CN=CN1 MTNDZQHUAFNZQY-UHFFFAOYSA-N 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 229940039717 lanolin Drugs 0.000 description 1
- 235000019388 lanolin Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000314 lubricant Substances 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 235000019359 magnesium stearate Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 235000021486 meal replacement product Nutrition 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 230000004630 mental health Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- LXCFILQKKLGQFO-UHFFFAOYSA-N methylparaben Chemical compound COC(=O)C1=CC=C(O)C=C1 LXCFILQKKLGQFO-UHFFFAOYSA-N 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000001333 moisturizer Effects 0.000 description 1
- CQDGTJPVBWZJAZ-UHFFFAOYSA-N monoethyl carbonate Chemical compound CCOC(O)=O CQDGTJPVBWZJAZ-UHFFFAOYSA-N 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- WVDDGKGOMKODPV-ZQBYOMGUSA-N phenyl(114C)methanol Chemical compound O[14CH2]C1=CC=CC=C1 WVDDGKGOMKODPV-ZQBYOMGUSA-N 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 229920002647 polyamide Polymers 0.000 description 1
- 229920001296 polysiloxane Polymers 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 239000001267 polyvinylpyrrolidone Substances 0.000 description 1
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 description 1
- 229920000036 polyvinylpyrrolidone Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000003380 propellant Substances 0.000 description 1
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 1
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 description 1
- QELSKZZBTMNZEB-UHFFFAOYSA-N propylparaben Chemical compound CCCOC(=O)C1=CC=C(O)C=C1 QELSKZZBTMNZEB-UHFFFAOYSA-N 0.000 description 1
- 229960003415 propylparaben Drugs 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019992 sake Nutrition 0.000 description 1
- 229940071089 sarcosinate Drugs 0.000 description 1
- FSYKKLYZXJSNPZ-UHFFFAOYSA-N sarcosine Chemical compound C[NH2+]CC([O-])=O FSYKKLYZXJSNPZ-UHFFFAOYSA-N 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 150000004760 silicates Chemical class 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000019997 soju Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000000475 sunscreen effect Effects 0.000 description 1
- 239000000516 sunscreening agent Substances 0.000 description 1
- 239000000375 suspending agent Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000009885 systemic effect Effects 0.000 description 1
- 229940104261 taurate Drugs 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 239000000196 tragacanth Substances 0.000 description 1
- 235000010487 tragacanth Nutrition 0.000 description 1
- 229940116362 tragacanth Drugs 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000019511 tuna Nutrition 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 230000009385 viral infection Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
- 239000000080 wetting agent Substances 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000007794 yellow potato Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- 239000011787 zinc oxide Substances 0.000 description 1
Classifications
-
- 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
- A23L19/10—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
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/04—Anorexiants; Antiobesity agents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/08—Drugs for disorders of the metabolism for glucose homeostasis
- A61P3/10—Drugs for disorders of the metabolism for glucose homeostasis for hyperglycaemia, e.g. antidiabetics
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Veterinary Medicine (AREA)
- Nutrition Science (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Diabetes (AREA)
- Animal Behavior & Ethology (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Medicinal Chemistry (AREA)
- Pharmacology & Pharmacy (AREA)
- Obesity (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Organic Chemistry (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Epidemiology (AREA)
- General Chemical & Material Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Hematology (AREA)
- Manufacturing & Machinery (AREA)
- Alternative & Traditional Medicine (AREA)
- Child & Adolescent Psychology (AREA)
- Birds (AREA)
- Medical Informatics (AREA)
- Emergency Medicine (AREA)
- Endocrinology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 유색감자 분말에 시금치 분말, 케일 분말, 브로콜리 분말, 당근 분말, 아로니아 분말, 크랜베리 분말, 블루베리 분말, 모링가 분말, 표고버섯 분말 및 레시틴 분말을 혼합하여 감자 혼합 분말을 제조하는 단계; 상기 제조한 감자 혼합 분말을 핫멜트 압출기에 투입한 후 압출하여 압출물을 제조하는 단계; 및 상기 제조한 압출물을 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 유색감자 압출물의 제조방법 및 상기 방법으로 제조된 유색감자 압출물에 관한 것이다.The present invention provides a step of producing a potato mixture powder by mixing colored potato powder with spinach powder, kale powder, broccoli powder, carrot powder, aronia powder, cranberry powder, blueberry powder, moringa powder, shiitake mushroom powder, and lecithin powder. ; Injecting the prepared potato mixture powder into a hot melt extruder and extruding it to produce an extrudate; It relates to a method for producing colored potato extrudates, characterized in that the manufacturing method includes the step of drying the manufactured extrudate, and to the colored potato extrudate manufactured by the method.
Description
본 발명은 (1) 유색감자를 슬라이스하여 유색감자 절편을 제조하는 단계; (2) 상기 (1)단계의 제조한 유색감자 절편을 마이크로웨이브 건조시킨 후 분쇄하여 유색감자 분말을 제조하는 단계; (3) 상기 (2)단계의 제조한 유색감자 분말에 시금치 분말, 케일 분말, 브로콜리 분말, 당근 분말, 아로니아 분말, 크랜베리 분말, 블루베리 분말, 모링가 분말, 표고버섯 분말 및 레시틴 분말을 혼합하여 감자 혼합 분말을 제조하는 단계; (4) 상기 (3)단계의 제조한 감자 혼합 분말을 핫멜트 압출기에 투입한 후 압출하여 압출물을 제조하는 단계; 및 (5) 상기 (4)단계의 제조한 압출물을 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 유색감자 압출물의 제조방법 및 상기 방법으로 제조된 유색감자 압출물에 관한 것이다.The present invention includes the steps of (1) slicing colored potatoes to produce colored potato segments; (2) preparing colored potato powder by drying the colored potato slices prepared in step (1) above in a microwave and then pulverizing them; (3) Mix spinach powder, kale powder, broccoli powder, carrot powder, aronia powder, cranberry powder, blueberry powder, moringa powder, shiitake mushroom powder, and lecithin powder with the colored potato powder prepared in step (2) above. Preparing potato mixed powder; (4) putting the potato mixture powder prepared in step (3) into a hot melt extruder and extruding it to produce an extrudate; and (5) drying the extrudate prepared in step (4).
최근에는 항암, 항산화, 항비만, 항당뇨, 항염증 효과와 천연 생리활성의 작용을 하는 안토시아닌이나 카로티노이드의 천연색소를 포함한 유색감자 품종들이 개발되면서 감자의 기능성과 가공에 관심이 모이고 있다. 유색감자에는 안토시아닌뿐만 아니라 비타민 C와 페놀화합물이 흰색이나 노란색을 띄는 일반감자보다 더 풍부하게 포함하고 있다고 알려진다.Recently, with the development of colored potato varieties containing natural pigments such as anthocyanins and carotenoids, which have anti-cancer, antioxidant, anti-obesity, anti-diabetic, and anti-inflammatory effects and natural physiological activities, interest in the functionality and processing of potatoes is growing. Colored potatoes are known to contain not only anthocyanins, but also vitamin C and phenolic compounds in greater abundance than regular white or yellow potatoes.
비만은 체내에 지방조직이 과다하게 축적된 상태로, 비만인 경우 일반적으로 체중이 많이 나가지만, 비만이 아니더라도 근육이 많은 사람도 체중이 많이 나갈 수 있기 때문에 체내에 지방조직이 과다한 상태를 비만으로 정의한다. 오랜 기간에 걸쳐 에너지 소비량에 비해 영양소를 과다 섭취할 경우 에너지 불균형에 의해 비만이 유도되며, 이 외에도 호르몬의 변화, 유전, 정신 건강 문제 및 사회경제적 요인 등이 복합적으로 관련되어 있다. 전세계적으로 비만 인구가 증가하는 추세로, 최근 성인병을 유발하는 중요한 요인으로 지목받으며 비만의 심각성이 중요한 문제로 대두되고 있다.Obesity is a condition in which excessive fat tissue is accumulated in the body. People who are obese generally weigh a lot, but even people with a lot of muscle can gain a lot of weight even if they are not obese, so obesity is defined as a condition in which there is excess fat tissue in the body. do. If nutrients are consumed excessively compared to energy consumption over a long period of time, obesity is induced due to energy imbalance, and in addition, hormonal changes, genetics, mental health problems, and socioeconomic factors are complexly related. The number of obese people is increasing worldwide, and the severity of obesity has recently emerged as an important issue as it has been pointed out as an important factor causing adult diseases.
당뇨병은 인슐린의 절대적 결핍 또는 저항성으로 인한 당대사 기능이상을 특징으로 하는 만성 소모성 질환으로, 전신적인 무기력과 저항성 저하, 혈관장애, 뇌경색, 심근경색 등 기타 다양한 합병증을 유발하는 질병이다. 당뇨병은 크게 인슐린 의존형 당뇨병(제I형 당뇨병)과 인슐린 비의존형 당뇨병(제II형 당뇨병)으로 나뉜다. 제I형 당뇨병은 유전적 원인, 바이러스 감염 등에 의해 췌장 β세포의 기능이 저하되어 인슐린이 거의 분비되지 않은 상태로서, 주로 10~20대에 발병한다. 제II형 당뇨병은 확실하지는 않지만 당뇨병에 대한 가족력, 비만, 스트레스 등의 원인에 의해 40대 이후에 잘 나타난다. 제II형 당뇨병의 경우에는 췌장에서의 인슐린 분비는 충분하지만 인슐린 저항성과 포도당 이용률이 정상인과 달라서 고인슐린혈증임에도 불구하고 혈당이 정상화되지 않는다.Diabetes is a chronic wasting disease characterized by dysfunction of glucose metabolism due to absolute deficiency or resistance to insulin, and is a disease that causes various complications such as systemic lethargy and decreased resistance, vascular disorders, cerebral infarction, and myocardial infarction. Diabetes is largely divided into insulin-dependent diabetes (type I diabetes) and non-insulin-dependent diabetes (type II diabetes). Type I diabetes is a condition in which almost no insulin is secreted due to a decline in the function of pancreatic β cells due to genetic causes, viral infections, etc. It mainly occurs in people in their teens and twenties. Type II diabetes is not certain, but it often appears after the age of 40 due to causes such as family history of diabetes, obesity, and stress. In type II diabetes, insulin secretion from the pancreas is sufficient, but insulin resistance and glucose utilization are different from normal people, so blood sugar is not normalized despite hyperinsulinemia.
한국등록특허 제2511666호에는 감자의 생리활성 화합물을 증가시키는 가공기술이 개시되어 있고, 한국등록특허 제2391801호에는 홍감자의 고기능성 생리활성 복합재 개발이 개시되어 있으나, 본 발명의 항당뇨 및 항비만 활성 증가를 위한 유색감자의 최적화 가공 및 배합기술과는 상이하다.Korean Patent No. 2511666 discloses a processing technology for increasing the bioactive compounds of potatoes, and Korean Patent No. 2391801 discloses the development of highly functional bioactive composites of red potatoes. However, the anti-diabetic and anti-inflammatory properties of the present invention are disclosed. It is different from the optimized processing and mixing technology of colored potatoes to increase obesity activity.
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 항당뇨 및 항비만 활성이 증가된 유색감자 압출물을 개발하기 위해, 전처리한 유색감자에 마이크로웨이브 건조처리한 후 부재료를 혼합하고 압출하여 기능성 성분 함량과 항산화, 항당뇨 및 항비만 활성이 증진된 유색감자 압출물의 제조방법을 제공하는 데 있다.The present invention was developed in response to the above-mentioned needs. The purpose of the present invention is to develop colored potato extrudates with increased anti-diabetic and anti-obesity activities, by microwave drying pre-treated colored potatoes and then mixing auxiliary materials. The purpose is to provide a method for producing colored potato extrudates with improved functional ingredient content and anti-oxidant, anti-diabetic and anti-obesity activities by extrusion.
상기 과제를 해결하기 위해, 본 발명은 (1) 유색감자를 슬라이스하여 유색감자 절편을 제조하는 단계; (2) 상기 (1)단계의 제조한 유색감자 절편을 마이크로웨이브 건조시킨 후 분쇄하여 유색감자 분말을 제조하는 단계; (3) 상기 (2)단계의 제조한 유색감자 분말에 시금치 분말, 케일 분말, 브로콜리 분말, 당근 분말, 아로니아 분말, 크랜베리 분말, 블루베리 분말, 모링가 분말, 표고버섯 분말 및 레시틴 분말을 혼합하여 감자 혼합 분말을 제조하는 단계; (4) 상기 (3)단계의 제조한 감자 혼합 분말을 핫멜트 압출기에 투입한 후 압출하여 압출물을 제조하는 단계; 및 (5) 상기 (4)단계의 제조한 압출물을 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 유색감자 압출물의 제조방법 및 상기 방법으로 제조된 유색감자 압출물에 관한 것이다.In order to solve the above problem, the present invention includes the steps of (1) slicing colored potatoes to produce colored potato slices; (2) preparing colored potato powder by drying the colored potato slices prepared in step (1) above in a microwave and then pulverizing them; (3) Mix spinach powder, kale powder, broccoli powder, carrot powder, aronia powder, cranberry powder, blueberry powder, moringa powder, shiitake mushroom powder, and lecithin powder with the colored potato powder prepared in step (2) above. Preparing potato mixed powder; (4) putting the potato mixture powder prepared in step (3) into a hot melt extruder and extruding it to produce an extrudate; and (5) drying the extrudate prepared in step (4).
본 발명의 방법으로 가공된 유색감자 압출물은 장기간 보관 및 유통이 용이하면서, α-글루코시다아제(α-glucosidase) 저해활성 및 췌장 리파아제 억제활성이 증진되어 항당뇨 및 항비만 활성의 기능성을 향상시킨 다양한 건강기능식품, 의학소재 등에 적용이 가능한 이점이 있다. 또한, 총 페놀 및 플라보노이드 함량과 항산화 활성이 높고, 갈산(gallic acid), 클로로겐산(chlorogenic acid), 바닐산(vanillic acid), 시링산(syringic acid), 카페익산(caffeic acid), p-쿠마르산(p-coumaric acid), 페룰산(ferulic acid), 시납산(sinapic acid), 퀘르세틴(quercetin)의 단일 페놀산 함량이 증진되어, 감자 가공 원료 산업의 발전에 도움이 될 수 있을 것으로 판단된다.The colored potato extrudate processed by the method of the present invention is easy to store and distribute for a long period of time, and has enhanced α-glucosidase inhibitory activity and pancreatic lipase inhibitory activity, thereby improving anti-diabetic and anti-obesity functionality. It has the advantage of being applicable to various health functional foods and medical materials. In addition, it has high total phenol and flavonoid content and antioxidant activity, and contains gallic acid, chlorogenic acid, vanillic acid, syringic acid, caffeic acid, and p-coumaric acid. It is believed that the content of single phenolic acids (p-coumaric acid), ferulic acid, sinapic acid, and quercetin has been increased, which may be helpful in the development of the potato processing raw material industry.
도 1은 유색감자 압출물의 α-글루코시다아제(α-Glucosidase) 저해활성을 비교한 그래프이다.
도 2는 유색감자 압출물의 췌장 리파아제 억제활성을 비교한 그래프이다.
도 3은 유색감자 압출물의 총 페놀 함량을 비교한 그래프이다.
도 4는 유색감자 압출물의 총 플라보노이드 함량을 비교한 그래프이다.
도 5는 유색감자 압출물의 DPPH 라디칼 소거능을 비교한 그래프이다.Figure 1 is a graph comparing the α-Glucosidase inhibitory activity of colored potato extrudates.
Figure 2 is a graph comparing the pancreatic lipase inhibitory activity of colored potato extrudates.
Figure 3 is a graph comparing the total phenol content of colored potato extrudates.
Figure 4 is a graph comparing the total flavonoid content of colored potato extrudates.
Figure 5 is a graph comparing the DPPH radical scavenging ability of colored potato extrudates.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the purpose of the present invention, the present invention
(1) 유색감자를 슬라이스하여 유색감자 절편을 제조하는 단계;(1) Slicing colored potatoes to produce colored potato segments;
(2) 상기 (1)단계의 제조한 유색감자 절편을 마이크로웨이브 건조시킨 후 분쇄하여 유색감자 분말을 제조하는 단계;(2) preparing colored potato powder by drying the colored potato slices prepared in step (1) above in a microwave and then pulverizing them;
(3) 상기 (2)단계의 제조한 유색감자 분말에 시금치 분말, 케일 분말, 브로콜리 분말, 당근 분말, 아로니아 분말, 크랜베리 분말, 블루베리 분말, 모링가 분말, 표고버섯 분말 및 레시틴 분말을 혼합하여 감자 혼합 분말을 제조하는 단계;(3) Mix spinach powder, kale powder, broccoli powder, carrot powder, aronia powder, cranberry powder, blueberry powder, moringa powder, shiitake mushroom powder, and lecithin powder with the colored potato powder prepared in step (2) above. Preparing potato mixed powder;
(4) 상기 (3)단계의 제조한 감자 혼합 분말을 핫멜트 압출기에 투입한 후 압출하여 압출물을 제조하는 단계; 및(4) putting the potato mixture powder prepared in step (3) into a hot melt extruder and extruding it to produce an extrudate; and
(5) 상기 (4)단계의 제조한 압출물을 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 유색감자 압출물의 제조방법을 제공한다.(5) A method for producing colored potato extrudates is provided, which includes the step of drying the extrudate prepared in step (4).
본 발명의 유색감자 압출물의 제조방법에서, 상기 (1)단계의 유색감자는 바람직하게는 고구밸리, 보라밸리, 로즈밸리, 서홍, 홍선, 홍영, 강심밸리, 보라밸리, 썸머밸리, 알칩밸리, 윈터밸리, 태동밸리 및 퍼플밸리로 이루어진 군으로부터 선택되는 하나 이상의 유색감자일 수 있으며, 더욱 바람직하게는 고구밸리 및 보라밸리일 수 있으나, 이에 제한되지 않는다.In the method for producing colored potato extrudates of the present invention, the colored potatoes in step (1) are preferably Gogu Valley, Bora Valley, Rose Valley, Seohong, Hongseon, Hongyeong, Gangsim Valley, Bora Valley, Summer Valley, Rchip Valley, It may be one or more colored potatoes selected from the group consisting of Winter Valley, Taedong Valley, and Purple Valley, and more preferably Gogu Valley and Purple Valley, but is not limited thereto.
또한, 본 발명의 유색감자 압출물의 제조방법에서, 상기 (2)단계의 마이크로웨이브 건조는 바람직하게는 주파수 2,000~2,800 MHz 및 출력 460~600 W 조건하에서 4~7분 동안 마이크로웨이브 건조할 수 있으며, 더욱 바람직하게는 주파수 2,400 MHz 및 출력 460~600 W 조건하에서 4~7분 동안 마이크로웨이브 건조할 수 있다.In addition, in the method for producing colored potato extrudates of the present invention, the microwave drying in step (2) is preferably performed for 4 to 7 minutes under the conditions of a frequency of 2,000 to 2,800 MHz and an output of 460 to 600 W. , More preferably, it can be dried in a microwave for 4 to 7 minutes under the conditions of a frequency of 2,400 MHz and an output of 460 to 600 W.
또한, 본 발명의 유색감자 압출물의 제조방법에서, 상기 (3)단계의 감자 혼합 분말은 바람직하게는 유색감자 분말에 유색감자 분말 대비 시금치 분말 0.3~1.2 중량%, 케일 분말 0.3~1.2 중량%, 브로콜리 분말 0.3~1.2 중량%, 당근 분말 0.3~1.2 중량%, 아로니아 분말 0.3~1.2 중량%, 크랜베리 분말 0.3~1.2 중량%, 블루베리 분말 0.3~1.2 중량%, 모링가 분말 0.2~0.6 중량%, 표고버섯 분말 0.1~0.2 중량% 및 레시틴 분말 0.3~1.2 중량%를 혼합할 수 있으며, 더욱 바람직하게는 유색감자 분말에 유색감자 분말 대비 시금치 분말 0.5~1 중량%, 케일 분말 0.5~1 중량%, 브로콜리 분말 0.5~1 중량%, 당근 분말 0.5~1 중량%, 아로니아 분말 0.5~1 중량%, 크랜베리 분말 0.5~1 중량%, 블루베리 분말 0.5~1 중량%, 모링가 분말 0.3~0.5 중량%, 표고버섯 분말 0.1~0.2 중량% 및 레시틴 분말 0.5~1 중량%를 혼합할 수 있다.In addition, in the method for producing colored potato extrudates of the present invention, the potato mixture powder in step (3) preferably contains 0.3 to 1.2% by weight of spinach powder, 0.3 to 1.2% by weight of kale powder, and 0.3 to 1.2% by weight of kale powder, based on the colored potato powder. Broccoli powder 0.3~1.2% by weight, carrot powder 0.3~1.2% by weight, aronia powder 0.3~1.2% by weight, cranberry powder 0.3~1.2% by weight, blueberry powder 0.3~1.2% by weight, moringa powder 0.2~0.6% by weight , 0.1 to 0.2% by weight of shiitake mushroom powder and 0.3 to 1.2% by weight of lecithin powder can be mixed, and more preferably, the colored potato powder contains 0.5 to 1% by weight of spinach powder and 0.5 to 1% by weight of kale powder compared to the colored potato powder. , broccoli powder 0.5~1% by weight, carrot powder 0.5~1% by weight, aronia powder 0.5~1% by weight, cranberry powder 0.5~1% by weight, blueberry powder 0.5~1% by weight, moringa powder 0.3~0.5% by weight %, 0.1 to 0.2 wt% of shiitake mushroom powder and 0.5 to 1 wt% of lecithin powder can be mixed.
또한, 본 발명의 유색감자 압출물의 제조방법에서, 상기 (4)단계의 압출물은 바람직하게는 감자 혼합 분말을 온도 80~100℃, 압력 100~140 bar 및 스크류 속도 800~1200 rpm로 조정된 핫멜트 압출기에 90~110 g/분으로 투입한 후 압출하여 제조할 수 있으며, 더욱 바람직하게는 감자 혼합 분말을 온도 80~100℃, 압력 120 bar 및 스크류 속도 1000 rpm로 조정된 핫멜트 압출기에 100 g/분으로 투입한 후 압출하여 제조할 수 있다.In addition, in the method for producing colored potato extrudates of the present invention, the extrudate in step (4) is preferably prepared by adjusting the potato mixture powder to a temperature of 80 to 100 ° C., a pressure of 100 to 140 bar, and a screw speed of 800 to 1200 rpm. It can be manufactured by extruding after adding it to a hot melt extruder at 90 to 110 g/min. More preferably, 100 g of the potato mixture powder is added to a hot melt extruder adjusted to a temperature of 80 to 100°C, a pressure of 120 bar, and a screw speed of 1000 rpm. It can be manufactured by pouring in /min and then extruding.
또한, 본 발명의 유색감자 압출물의 제조방법에서, 상기 (5)단계의 건조는 바람직하게는 압출물을 45~55℃에서 40~60시간 동안 건조할 수 있으며, 더욱 바람직하게는 압출물을 50℃에서 48시간 동안 건조할 수 있다.In addition, in the method for producing colored potato extrudates of the present invention, the drying in step (5) is preferably performed by drying the extrudate at 45 to 55 ° C. for 40 to 60 hours, and more preferably, the extrudate is dried for 50 to 60 hours. It can be dried at ℃ for 48 hours.
본 발명의 유색감자 압출물의 제조방법은, 보다 구체적으로는The method for producing colored potato extrudates of the present invention is more specifically,
(1) 유색감자를 5~7 mm 두께로 슬라이스하여 유색감자 절편을 제조하는 단계;(1) Slicing colored potatoes to a thickness of 5 to 7 mm to produce colored potato slices;
(2) 상기 (1)단계의 제조한 유색감자 절편을 주파수 2,000~2,800 MHz 및 출력 460~600 W 조건하에서 4~7분 동안 마이크로웨이브 건조시킨 후 분쇄하여 유색감자 분말을 제조하는 단계;(2) preparing colored potato powder by drying the colored potato slices prepared in step (1) in a microwave for 4 to 7 minutes under the conditions of a frequency of 2,000 to 2,800 MHz and an output of 460 to 600 W, and then pulverizing them;
(3) 상기 (2)단계의 제조한 유색감자 분말에 유색감자 분말 대비 시금치 분말 0.3~1.2 중량%, 케일 분말 0.3~1.2 중량%, 브로콜리 분말 0.3~1.2 중량%, 당근 분말 0.3~1.2 중량%, 아로니아 분말 0.3~1.2 중량%, 크랜베리 분말 0.3~1.2 중량%, 블루베리 분말 0.3~1.2 중량%, 모링가 분말 0.2~0.6 중량%, 표고버섯 분말 0.1~0.2 중량% 및 레시틴 분말 0.3~1.2 중량%를 혼합하여 감자 혼합 분말을 제조하는 단계;(3) The colored potato powder prepared in step (2) above contains 0.3 to 1.2% by weight of spinach powder, 0.3 to 1.2% by weight of kale powder, 0.3 to 1.2% by weight of broccoli powder, and 0.3 to 1.2% by weight of carrot powder, compared to the colored potato powder. , aronia powder 0.3-1.2% by weight, cranberry powder 0.3-1.2% by weight, blueberry powder 0.3-1.2% by weight, moringa powder 0.2-0.6% by weight, shiitake mushroom powder 0.1-0.2% by weight, and lecithin powder 0.3-1.2%. Preparing potato mixture powder by mixing weight percent;
(4) 상기 (3)단계의 제조한 감자 혼합 분말을 온도 80~100℃, 압력 100~140 bar 및 스크류 속도 800~1200 rpm로 조정된 핫멜트 압출기에 90~110 g/분으로 투입한 후 압출하여 압출물을 제조하는 단계; 및(4) The potato mixed powder prepared in step (3) above is put into a hot melt extruder adjusted to a temperature of 80 to 100 ℃, a pressure of 100 to 140 bar, and a screw speed of 800 to 1200 rpm, and then extruded. producing an extrudate; and
(5) 상기 (4)단계의 제조한 압출물을 45~55℃에서 40~60시간 동안 건조하는 단계를 포함할 수 있으며,(5) drying the extrudate prepared in step (4) at 45 to 55°C for 40 to 60 hours,
더욱 구체적으로는More specifically
(1) 유색감자를 5~7 mm 두께로 슬라이스하여 유색감자 절편을 제조하는 단계;(1) Slicing colored potatoes to a thickness of 5 to 7 mm to produce colored potato slices;
(2) 상기 (1)단계의 제조한 유색감자 절편을 주파수 2,400 MHz 및 출력 460~600 W 조건하에서 4~7분 동안 마이크로웨이브 건조시킨 후 분쇄하여 유색감자 분말을 제조하는 단계;(2) preparing colored potato powder by drying the colored potato slices prepared in step (1) in a microwave for 4 to 7 minutes under the conditions of a frequency of 2,400 MHz and an output of 460 to 600 W, and then pulverizing them;
(3) 상기 (2)단계의 제조한 유색감자 분말에 유색감자 분말 대비 시금치 분말 0.5~1 중량%, 케일 분말 0.5~1 중량%, 브로콜리 분말 0.5~1 중량%, 당근 분말 0.5~1 중량%, 아로니아 분말 0.5~1 중량%, 크랜베리 분말 0.5~1 중량%, 블루베리 분말 0.5~1 중량%, 모링가 분말 0.3~0.5 중량%, 표고버섯 분말 0.1~0.2 중량% 및 레시틴 분말 0.5~1 중량%를 혼합하여 감자 혼합 분말을 제조하는 단계;(3) The colored potato powder prepared in step (2) above contains 0.5 to 1% by weight of spinach powder, 0.5 to 1% by weight of kale powder, 0.5 to 1% by weight of broccoli powder, and 0.5 to 1% by weight of carrot powder, compared to the colored potato powder. , aronia powder 0.5-1% by weight, cranberry powder 0.5-1% by weight, blueberry powder 0.5-1% by weight, moringa powder 0.3-0.5% by weight, shiitake mushroom powder 0.1-0.2% by weight, and lecithin powder 0.5-1%. Preparing potato mixture powder by mixing weight percent;
(4) 상기 (3)단계의 제조한 감자 혼합 분말을 온도 80~100℃, 압력 120 bar 및 스크류 속도 1000 rpm로 조정된 핫멜트 압출기에 100 g/분으로 투입한 후 압출하여 압출물을 제조하는 단계; 및(4) The potato mixture powder prepared in step (3) above is inputted at 100 g/min into a hot melt extruder adjusted to a temperature of 80-100°C, a pressure of 120 bar, and a screw speed of 1000 rpm, and then extruded to produce an extrudate. step; and
(5) 상기 (4)단계의 제조한 압출물을 50℃에서 48시간 동안 건조하는 단계를 포함할 수 있다.(5) It may include the step of drying the extrudate prepared in step (4) at 50°C for 48 hours.
본 발명은 또한, 상기 방법으로 제조된 유색감자 압출물을 제공한다.The present invention also provides colored potato extrudates prepared by the above method.
본 발명은 또한, 상기 유색감자 압출물을 함유하는 항산화, 항당뇨 또는 항비만용 기능성 식품을 제공한다.The present invention also provides a functional food for antioxidant, anti-diabetic or anti-obesity purposes containing the colored potato extrudate.
본 발명의 유색감자 압출물을 식품첨가물로 사용하는 경우, 상기 유색감자 압출물을 그대로 첨가하거나 다른 식품 또는 식품 성분과 함께 사용될 수 있고, 통상적인 방법에 따라 적절하게 사용될 수 있다. 유효 성분의 혼합양은 그의 사용 목적(예방, 건강 또는 치료적 처치)에 따라 적합하게 결정될 수 있다. 일반적으로, 식품 또는 음료의 제조시에 본 발명의 압출물은 원료에 대하여 15 중량부 이하, 바람직하게는 10 중량부 이하의 양의로 첨가된다.When using the colored potato extrudate of the present invention as a food additive, the colored potato extrudate 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 use (prevention, health, or therapeutic treatment). Generally, when producing a food or beverage, the extrudate 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 material.
그러나, 건강 및 위생을 목적으로 하거나 또는 건강 조절을 목적으로 하는 장기간의 섭취의 경우에는 상기 양은 상기 범위 이하일 수 있으며, 안전성 면에서 아무런 문제가 없기 때문에 유효성분은 상기 범위 이상의 양으로도 사용될 수 있다.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. .
상기 식품의 종류에는 특별한 제한은 없다. 구체적인 예로, 상기 유색감자 압출물을 이용하여 농산물, 축산물 또는 수산물의 특성을 살려 변형시키는 동시에 저장성을 좋게 한 가공식품을 제조할 수 있다. 이런 가공식품에는 예를 들어, 과자, 음료, 주류, 발효식품, 통조림, 우유가공식품, 육류가공식품, 국수 등을 포함한다. 과자는 비스킷, 파이, 빵, 캔디, 젤리, 껌, 시리얼(곡물푸레이크 등의 식사대용품류 포함) 등을 포함한다. 음료는 탄산음료, 기능성이온음료, 쥬스(예를 들어, 사과, 배,포도, 알로에, 감귤, 복숭아, 당근, 토마토쥬스 등), 식혜 등을 포함한다. 주류는 청주, 위스키, 소주, 맥주, 양주, 과실주 등을 포함한다. 발효식품은 간장, 된장, 고추장 등을 포함한다. 통조림은 수산물 통조림(예를 들어, 참치, 고등어, 공치, 소라 통조림 등), 축산물 통조림(쇠고기, 돼지고기, 닭고기, 칠면조 통조림 등), 농산물 통조림(옥수수, 복숭아, 파인애플 통조림 등)을 포함한다. 우유 가공식품은 치즈, 버터, 요구르트 등을 포함한다. 육류가공식품은 돈까스, 비프까스, 치킨까스, 소세지, 탕수육, 너겟류, 너비아니 등을 포함한다. 밀봉포장생면 등의 국수를 포함한다. 이 외에도 상기 조성물은 레토르트식품, 스프류 등에 사용될 수 있다.There are no special restrictions on the types of foods above. As a specific example, the colored potato extrudate can be used to produce processed food that preserves the characteristics of agricultural products, livestock products, or marine products while modifying them and 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, tuna, canned conch, etc.), canned livestock products (canned beef, pork, chicken, turkey, etc.), and canned agricultural products (canned corn, peaches, canned pineapple, etc.). Processed milk 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.
또한, 상기 유색감자 압출물을 이용하여 기능성식품, 건강식품 또는 건강보조식품을 제조할 수 있다. 기능성식품, 건강식품 또는 건강보조식품은 영양 기능 외에도 생리활성 성분을 포함하여 생체조절 기능을 제공하는 식품을 의미하고, 본 발명의 유색감자 압출물은 항산화, 항당뇨 및 항비만 효과를 가지므로 기능성식품, 건강식품 또는 건강보조식품 등의 제조에 이용될 수 있다.Additionally, functional foods, health foods, or health supplements can be manufactured using the colored potato extrudate. Functional foods, health foods, or health supplements refer to foods that provide bioregulatory functions including physiologically active ingredients in addition to nutritional functions, and the colored potato extrudate of the present invention has antioxidant, anti-diabetic, and anti-obesity effects, so it is functional. It can be used in the production of food, health food, or health supplements.
본 발명은 또한, 상기 유색감자 압출물을 유효성분으로 함유하는 항산화용 화장료 조성물을 제공한다.The present invention also provides an antioxidant cosmetic composition containing the colored potato extrudate 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 includes skin, skin softener, skin toner, lotion, milk lotion, moisture lotion, nutritional lotion, massage cream, nutritional cream, eye cream, moisture cream, hand cream, essence, nutritional essence, pack, cleansing foam. , cleansing water, cleansing cream, body lotion, body cleanser, soap, and powder, but is not limited thereto. A cosmetic composition composed of each of these formulations may contain various carriers and additives necessary and appropriate for the formulation of the formulation, and the types and amounts of these components can be easily selected by a person 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, plant fiber, wax, paraffin, starch, tragacanth, cellulose derivative, polyethylene glycol, silicone, bentonite, silica, talc, or zinc oxide are used as carrier ingredients. 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 powder or spray, lactose, talc, silica, aluminum hydroxide, calcium silicate, or polyamide powder can be used as the carrier ingredient. In particular, when the cosmetic composition is a spray, chlorofluorohydride may be used as a carrier ingredient. It may contain 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, and propylene. These include 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, the carrier component includes water, a liquid diluent such as ethanol or propylene glycol, a suspending agent such as ethoxylated isostearyl alcohol, polyoxyethylene sorbitol ester, and polyoxyethylene sorbitan ester, Microcrystalline cellulose, aluminum metahydroxide, bentonite, agar, or tracant 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, 라놀린 유도체 또는 에톡실화 글리세롤 지방산 에스테르 등이 이용될 수 있다.When the formulation of the cosmetic composition of the present invention is a surfactant-containing cleansing agent, the carrier ingredients include aliphatic alcohol sulfate, aliphatic alcohol ether sulfate, sulfosuccinic acid monoester, acethionate, imidazolinium derivative, methyl taurate, and sarcosinate. , fatty acid amide ether sulfate, alkylamidobetaine, fatty alcohol, fatty acid glyceride, fatty acid diethanolamide, vegetable oil, lanolin derivative, or ethoxylated glycerol fatty acid ester can be used.
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, etc. .
본 발명은 또한, 상기 유색감자 압출물을 유효성분으로 함유하는 항당뇨 또는 항비만용 약학 조성물을 제공한다.The present invention also provides an anti-diabetic or anti-obesity pharmaceutical composition containing the colored potato extrudate as an active ingredient.
본 발명의 조성물이 의약품으로 이용될 경우에는 약학적 조성물의 제조에 통상적으로 사용하는 적절한 담체, 부형제 및 희석제를 더 포함할 수 있으며, 통상적인 방법에 따라 약학적으로 허용되는 제형으로 제조될 수 있다.When the composition of the present invention is used as a pharmaceutical, it may further include appropriate carriers, excipients, and diluents commonly used in the production of pharmaceutical compositions, and may be manufactured into a pharmaceutically acceptable dosage form according to conventional methods. .
상기 담체 또는 부형제로는 물, 덱스트린, 칼슘카보네이드, 락토스, 프로필렌글리콜, 리퀴드, 파라핀, 생리식염수, 덱스트로스, 수크로즈, 솔비톨, 만니톨, 자이리톨, 에리스리톨, 말티톨, 전분, 젤라틴, 칼슘 포스페이트, 칼슘 실리케이트, 셀룰로즈, 메틸 셀룰로즈, 폴리비닐피롤리돈, 메틸하이드록시벤조에이트, 프로필하이드록시벤조에이트, 탈크, 마그네슘 스테아레이트 및 광물류가 있으며, 이들은 1종 이상 사용될 수 있으나, 이에 한정되는 것은 아니며 통상의 담체 및 부형제는 모두 사용 가능하다.The carriers or excipients include water, dextrin, calcium carbonate, lactose, propylene glycol, liquid, paraffin, saline, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, gelatin, calcium phosphate, and calcium. There are silicates, cellulose, methyl cellulose, polyvinylpyrrolidone, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate, and minerals. One or more types of these may be used, but are not limited to these and are common Both carriers and excipients can be used.
또한, 약학 조성물을 약제화하는 경우, 통상의 충진제, 증량제, 결합제, 붕해제, 계면활성제, 항응집제, 윤활제, 습윤제, 향료, 유화제 또는 방부제 등을 더욱 포함할 수 있다.In addition, when pharmaceutical compositions are formulated, conventional fillers, extenders, binders, disintegrants, surfactants, anti-coagulants, lubricants, wetting agents, flavorings, emulsifiers or preservatives may be further included.
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, the present invention will be described in detail with reference to preparation examples and examples. However, the following preparation examples and examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following preparation examples and examples.
제조예 1. 유색감자 압출물(F1)Preparation Example 1. Colored potato extrudate (F1)
(1)‘고구밸리(Gogu valley)’및 ‘보라밸리(Bora valley)’품종의 유색 감자를 슬라이스(두께 5~7 mm)하여 고구밸리 감자 절편 및 보라밸리 감자 절편을 각각 제조하였다.(1) Colored potatoes of the ‘Gogu valley’ and ‘Bora valley’ varieties were sliced (thickness 5-7 mm) to produce Gogu valley potato slices and Bora valley potato slices, respectively.
(2) 상기 (1)단계의 제조한 고구밸리 감자 절편 및 보라밸리 감자 절편을 주파수 2,400 MHz 및 출력 460~600 W 조건하에서 4~7분 동안 마이크로웨이브 건조시킨 후 분쇄하여 고구밸리 감자 분말 및 보라밸리 감자 분말을 각각 제조하였다.(2) The Gogu Valley potato slices and Bora Valley potato slices prepared in step (1) above were dried in a microwave for 4 to 7 minutes under the conditions of a frequency of 2,400 MHz and an output of 460 to 600 W, and then pulverized to obtain Gogu Valley potato powder and Bora. Valley potato powder was prepared separately.
(3) 상기 (2)단계의 제조한 고구밸리 감자 분말 및 보라밸리 감자 분말을 50:50 중량비율로 혼합한 유색감자 분말에, 유색감자 분말 대비 시금치 분말 0.5 중량%, 케일 분말 0.5 중량%, 브로콜리 분말 0.5 중량%, 당근 분말 0.5 중량%, 아로니아 분말 0.5 중량%, 크랜베리 분말 0.5 중량%, 블루베리 분말 0.5 중량%, 모링가 분말 0.3 중량%, 표고버섯 분말 0.1 중량% 및 레시틴 분말 0.5 중량%를 혼합하여 감자 혼합 분말을 제조하였다.(3) Colored potato powder mixed with the Gogu Valley potato powder and Bora Valley potato powder prepared in step (2) in a 50:50 weight ratio, 0.5% by weight of spinach powder, 0.5% by weight of kale powder, compared to the colored potato powder, 0.5% by weight of broccoli powder, 0.5% by weight of carrot powder, 0.5% by weight of aronia powder, 0.5% by weight of cranberry powder, 0.5% by weight of blueberry powder, 0.3% by weight of moringa powder, 0.1% by weight of shiitake mushroom powder and 0.5% by weight of lecithin powder. Potato mixed powder was prepared by mixing %.
(4) 상기 (3)단계의 제조한 감자 혼합 분말을 온도 80~100℃, 압력 120 bar 및 스크류 속도 1000 rpm로 조정된 핫멜트 압출기에 100 g/분으로 투입한 후 압출하여 압출물을 제조하였다.(4) The potato mixture powder prepared in step (3) above was put into a hot melt extruder adjusted to a temperature of 80-100°C, a pressure of 120 bar, and a screw speed of 1000 rpm at 100 g/min, and then extruded to prepare an extrudate. .
(5) 상기 (4)단계의 제조한 압출물을 50℃에서 48시간 동안 오븐 건조시켰다.(5) The extrudate prepared in step (4) was oven dried at 50°C for 48 hours.
제조예 2. 유색감자 압출물(F2)Preparation Example 2. Colored potato extrudate (F2)
제조예 1의 방법으로 유색감자 압출물을 제조하되, (3)단계에서 유색감자 분말에 유색감자 분말 대비 시금치 분말 1 중량%, 케일 분말 1 중량%, 브로콜리 분말 1 중량%, 당근 분말 1 중량%, 아로니아 분말 1 중량%, 크랜베리 분말 1 중량%, 블루베리 분말 1 중량%, 모링가 분말 0.5 중량%, 표고버섯 분말 0.2 중량% 및 레시틴 분말 1 중량%를 혼합한 감자 혼합 분말을 이용하여, 유색감자 압출물을 제조하였다.Colored potato extrudate was prepared by the method of Preparation Example 1, but in step (3), 1% by weight of spinach powder, 1% by weight of kale powder, 1% by weight of broccoli powder, and 1% by weight of carrot powder were added to the colored potato powder. , using a potato mixture powder mixed with 1% by weight of aronia powder, 1% by weight of cranberry powder, 1% by weight of blueberry powder, 0.5% by weight of moringa powder, 0.2% by weight of shiitake mushroom powder, and 1% by weight of lecithin powder, Colored potato extrudates were prepared.
1. 재료 및 방법1. Materials and Methods
1.1 샘플 준비, 제형 및 압출1.1 Sample preparation, formulation and extrusion
본 실험에 사용된 재료는 국립종자관리원에 품종 등록되어 있는 고구밸리(Gogu valley) 및 보라밸리(Bora valley) 품종의 유색감자이다. 칼을 사용하여 샘플을 슬라이스(두께 5~7 mm)로 자르고 주파수 2,400 MHz 및 출력 460~600 W 조건하에서 4~7분 동안 마이크로웨이브 건조시킨 후 분쇄하여 제조한 고구밸리 감자 분말 및 보라밸리 감자 분말을 50:50 중량비율로 혼합한 유색감자 분말을 제조하였다. 상기 분말은 추가 분석을 위해 실온에서 공기조 폴리에틸렌 백에 저장하였다.The materials used in this experiment are colored potatoes of the Gogu valley and Bora valley varieties registered at the National Seed Management Institute. Gogu Valley Potato Powder and Bora Valley Potato Powder prepared by cutting the sample into slices (5-7 mm thick) using a knife, drying it in a microwave for 4-7 minutes under the conditions of a frequency of 2,400 MHz and an output power of 460-600 W, and then pulverizing it. Colored potato powder was prepared by mixing in a weight ratio of 50:50. The powder was stored in air-conditioned polyethylene bags at room temperature for further analysis.
시장에서 구입한 시금치, 케일, 브로콜리, 당근, 아로니아, 크랜베리, 블루베리, 모링가잎, 표고버섯은 수분 함량이 10% 이내가 되되록 건조한 후 분말을 얻기 위해 전기 블렌더(Model No. Blixer 5 plus, Robot coup, USA)를 사용하여 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 사용하였다.Spinach, kale, broccoli, carrots, aronia, cranberries, blueberries, moringa leaves, and shiitake mushrooms purchased from the market are dried to a moisture content of less than 10%, then blended with an electric blender (Model No. Blixer 5) to obtain powder. plus, Robot coup, USA) was used to blend. Each powder was passed through a 200 μm sieve and stored in an air-conditioned 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)) was used as the biopolymer.
유색감자 분말을 이용한 압출물은 하기 표 1에 기재된 제형에 따라 핫멜트 압출(HME, STS-25HS twin-screw, Hankook E.M. Ltd., Pyoung Taek, Korea)으로 제조하였다. HME 압출기에는 1000 rpm에서 100 g/min의 공급 속도로 둥근 모양의 다이(1 mm)가 장착되었으며, 이축 스크류의 높은 전단은 120 bar의 압력을 가하였다. HME의 배럴 온도는 80~100℃로 준비하였다. 압출 후, 압출물을 50℃에서 48시간 동안 오븐 건조시켰다.Extrudates using colored potato powder were manufactured by hot melt extrusion (HME, STS-25HS twin-screw, Hankook E.M. Ltd., Pyoung Taek, Korea) according to the formulation shown in Table 1 below. The HME extruder was equipped with a round die (1 mm) at a feed rate of 100 g/min at 1000 rpm, and the high shear of the twin screw applied a pressure of 120 bar. The barrel temperature of HME was set at 80~100℃. After extrusion, the extrudate was oven dried at 50°C for 48 hours.
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.The dried extrudate was blended to form a powder and stored in a refrigerator at 4°C for further analysis. Each treatment was performed in three replicates to obtain reliable data with standard errors to demonstrate experimental accuracy.
실시예 1. 압출물의 항당뇨 활성Example 1. Antidiabetic activity of the extrudate
도 1은 유색감자 압출물의 α-글루코시다아제(α-Glucosidase) 저해 활성을 비교한 그래프이다. 제형 중 F2 압출물이 압출물 중에서 가장 높은 저해 활성을 나타내었고, 그 다음으로 F1 압출물이 높게 나타났다. 감자 분말 중에서는 마이크로웨이브 건조 후 분쇄한 보라밸리 분말(Bora 100%)이 고구밸리 분말(Gogu 100%)에 비해 더 높은 활성을 나타내었다.Figure 1 is a graph comparing the α-Glucosidase inhibitory activity of colored potato extrudates. Among the formulations, the F2 extrudate showed the highest inhibitory activity among the extrudates, followed by the F1 extrudate. Among potato powders, Bora Valley powder (Bora 100%) ground after microwave drying showed higher activity than Gogu Valley powder (Gogu 100%).
실시예 2. 압출물의 항비만 활성Example 2. Anti-obesity activity of extrudates
도 2는 유색감자 압출물의 비만의 원인이 되는 효소인 췌장 리파아제 억제활성을 비교한 그래프이다. 그 결과, F1 압출물이 가장 높은 억제율을 보이는 것으로 관찰되었으며, F3 압출물이 가장 낮은 억제활성을 나타내었다. 마이크로웨이브 건조 후 분쇄한 보라밸리 분말(Bora 100%) 및 고구밸리 분말(Gogu 100%)에 비해 F1 및 F2 압출물이 더 높은 억제율을 나타내어, 상기 압출물은 항비만 용도로 유용하게 활용할 수 있을 것으로 판단된다.Figure 2 is a graph comparing the inhibitory activity of colored potato extrudates against pancreatic lipase, an enzyme that causes obesity. As a result, it was observed that the F1 extrudate showed the highest inhibition rate, and the F3 extrudate showed the lowest inhibition activity. The F1 and F2 extrudates showed a higher inhibition rate compared to Bora Valley powder (Bora 100%) and Gogu Valley powder (Gogu 100%) ground after microwave drying, so the extrudates could be useful for anti-obesity purposes. It is judged that
실시예 3. 압출물의 항산화 활성Example 3. Antioxidant activity of extrudate
도 3 내지 5는 유색감자 압출물의 총 페놀 함량, 총 플라보노이드 함량 및 항산화 활성을 비교한 그래프이다. 그 결과, 모든 압출물에서 유색감자 분말 단독에 비해 높은 페놀 화합물 및 총 플라보노이드 함량과 항산화능을 나타내었다. 압출물 중에서는 F1 압출물에서 가장 높은 페놀 및 플라보노이드 함량과 항산화 활성을 나타내었다.Figures 3 to 5 are graphs comparing the total phenol content, total flavonoid content, and antioxidant activity of colored potato extrudates. As a result, all extrudates showed higher phenolic compound and total flavonoid content and antioxidant activity compared to colored potato powder alone. Among the extrudates, the F1 extrudate showed the highest phenol and flavonoid content and antioxidant activity.
실시예 4. 압출물의 단일 페놀산 함량Example 4. Single phenolic acid content of extrudates
표 2는 유색감자 압출물의 단일 페놀산 함량을 비교한 것이다. 단일 페놀산 중 갈산(gallic acid), 클로로겐산(chlorogenic acid), 바닐산(vanillic acid), 카페산(caffeic acid) 및 시링산(syringic acid)은 F1 압출물에서 가장 높은 함량을 나타내었다. p-쿠마르산(p-coumaric acid)은 유색감자 분말에 비해 유색감자 압출물(F1, F2, F3)에서 더 높은 함량을 나타내었고, 페룰산(ferulic acid) 및 시납산(sinapic acid)은 F2 압출물에서 가장 높은 함량을 나타내었다.Table 2 compares the single phenolic acid content of colored potato extrudates. Among the single phenolic acids, gallic acid, chlorogenic acid, vanillic acid, caffeic acid, and syringic acid showed the highest content in the F1 extrudate. p-coumaric acid was found to be higher in colored potato extrudates (F1, F2, F3) compared to colored potato powder, and ferulic acid and sinapic acid were found in F2. The highest content was found in the extrudate.
1) 마이크로웨이브 건조 후 분쇄한 퍼플 퍼루비안 감자(Purple Peruvian Potatoes) 분말 1) Purple Peruvian Potatoes powder ground after microwave drying
2) ND: 검출되지 않음 2) ND: Not detected
실시예 5. 압출물의 용해도Example 5. Solubility of extrudate
압출물의 용해도를 비교한 결과는 하기 표 3과 같다. 그 결과, 유색감자 분말(F4 및 F5)에 비해 유색감자 압출물들이 더 높은 용해도를 나타내었다.The results of comparing the solubility of the extrudates are shown in Table 3 below. As a result, colored potato extrudates showed higher solubility than colored potato powders (F4 and F5).
Claims (10)
(2) 상기 (1)단계의 제조한 고구밸리 감자 절편 및 보라밸리 감자 절편을 주파수 2,000~2,800 MHz 및 출력 460~600 W 조건하에서 4~7분 동안 마이크로웨이브 건조시킨 후 분쇄하여 고구밸리 감자 분말 및 보라밸리 감자 분말을 제조하는 단계;
(3) 상기 (2)단계의 제조한 고구밸리 감자 분말 및 보라밸리 감자 분말을 40~60:40~60 중량비율로 혼합한 유색감자 분말에 유색감자 분말 100 중량% 대비 시금치 분말 0.3~1.2 중량%, 케일 분말 0.3~1.2 중량%, 브로콜리 분말 0.3~1.2 중량%, 당근 분말 0.3~1.2 중량%, 아로니아 분말 0.3~1.2 중량%, 크랜베리 분말 0.3~1.2 중량%, 블루베리 분말 0.3~1.2 중량%, 모링가 분말 0.2~0.6 중량%, 표고버섯 분말 0.1~0.2 중량% 및 레시틴 분말 0.3~1.2 중량%를 혼합하여 감자 혼합 분말을 제조하는 단계;
(4) 상기 (3)단계의 제조한 감자 혼합 분말을 온도 80~100℃, 압력 100~140 bar 및 스크류 속도 800~1200 rpm로 조정된 핫멜트 압출기에 90~110 g/분으로 투입한 후 압출하여 압출물을 제조하는 단계; 및
(5) 상기 (4)단계의 제조한 압출물을 45~55℃에서 40~60시간 동안 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는, 항비만 활성 및 페룰산(ferulic acid) 함량이 증진된 유색감자 압출물의 제조방법.(1) Slicing Gogu Valley and Bora Valley potatoes to a thickness of 5 to 7 mm to produce Gogu Valley potato slices and Bora Valley potato slices, respectively;
(2) Gogu Valley potato slices and Bora Valley potato slices prepared in step (1) above were dried in a microwave for 4 to 7 minutes under the conditions of a frequency of 2,000 to 2,800 MHz and an output of 460 to 600 W, and then pulverized to obtain Gogu Valley potato powder. And preparing Bora Valley potato powder;
(3) Colored potato powder mixed with Gogu Valley potato powder and Bora Valley potato powder prepared in step (2) in a weight ratio of 40-60:40-60, and 0.3-1.2 weight of spinach powder based on 100% by weight of colored potato powder. %, kale powder 0.3~1.2% by weight, broccoli powder 0.3~1.2% by weight, carrot powder 0.3~1.2% by weight, aronia powder 0.3~1.2% by weight, cranberry powder 0.3~1.2% by weight, blueberry powder 0.3~1.2% by weight. %, preparing a potato mixture powder by mixing 0.2-0.6% by weight of moringa powder, 0.1-0.2% by weight of shiitake mushroom powder, and 0.3-1.2% by weight of lecithin powder;
(4) The potato mixture powder prepared in step (3) above is put into a hot melt extruder adjusted to a temperature of 80 to 100 ℃, a pressure of 100 to 140 bar, and a screw speed of 800 to 1200 rpm, and then extruded. manufacturing an extrudate; and
(5) Anti-obesity activity and ferulic acid content are improved, characterized in that the manufacture includes the step of drying the extrudate prepared in step (4) at 45-55 ° C. for 40-60 hours. Method for producing colored potato extrudates.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020230067249A KR102616633B1 (en) | 2023-05-24 | 2023-05-24 | Optimization processing and mixing technology of colored potato for increasing antidiabetic and antiobesity activity |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020230067249A KR102616633B1 (en) | 2023-05-24 | 2023-05-24 | Optimization processing and mixing technology of colored potato for increasing antidiabetic and antiobesity activity |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR102616633B1 true KR102616633B1 (en) | 2023-12-21 |
Family
ID=89320679
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020230067249A KR102616633B1 (en) | 2023-05-24 | 2023-05-24 | Optimization processing and mixing technology of colored potato for increasing antidiabetic and antiobesity activity |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102616633B1 (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100709238B1 (en) * | 2007-01-17 | 2007-04-19 | (주)포테이토밸리 | The healthy and funtional foods for the obesity patients using purple-colored potato |
| KR100883566B1 (en) * | 2008-04-28 | 2009-02-13 | (주)포테이토밸리 | The healthy and funtional foods for the cancer prevention of using new type of solanum tuberosum l cv. gogu valley |
| KR20090113526A (en) * | 2008-04-28 | 2009-11-02 | (주)포테이토밸리 | Pharmaceutical composition for the anticancer comprising the extracted protein or peptide from Solanum tuberosum L cv. Gogu Valley |
| KR20100080672A (en) * | 2009-01-02 | 2010-07-12 | 호서대학교 산학협력단 | Formulation for hypoglycemic effect comprising purple-fleshed potato |
| KR101883860B1 (en) * | 2018-03-07 | 2018-08-01 | 류창우 | Manufacturing method of raw food and raw food by the method |
| KR20190000583A (en) * | 2017-06-23 | 2019-01-03 | 강원대학교산학협력단 | Method for producing potato colloidal dispersion with increased solubilization of active ingredient using organic acid and emulsifier and potato colloidal dispersion produced by the same method |
| KR102391801B1 (en) * | 2020-12-21 | 2022-04-28 | 강원대학교산학협력단 | Development of high functional bioactive composite of red potato |
| KR20220096691A (en) * | 2020-12-31 | 2022-07-07 | 강원대학교산학협력단 | Processing technology for increasing bioactive compounds in potato |
-
2023
- 2023-05-24 KR KR1020230067249A patent/KR102616633B1/en active IP Right Grant
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100709238B1 (en) * | 2007-01-17 | 2007-04-19 | (주)포테이토밸리 | The healthy and funtional foods for the obesity patients using purple-colored potato |
| KR100883566B1 (en) * | 2008-04-28 | 2009-02-13 | (주)포테이토밸리 | The healthy and funtional foods for the cancer prevention of using new type of solanum tuberosum l cv. gogu valley |
| KR20090113526A (en) * | 2008-04-28 | 2009-11-02 | (주)포테이토밸리 | Pharmaceutical composition for the anticancer comprising the extracted protein or peptide from Solanum tuberosum L cv. Gogu Valley |
| KR20100080672A (en) * | 2009-01-02 | 2010-07-12 | 호서대학교 산학협력단 | Formulation for hypoglycemic effect comprising purple-fleshed potato |
| KR20190000583A (en) * | 2017-06-23 | 2019-01-03 | 강원대학교산학협력단 | Method for producing potato colloidal dispersion with increased solubilization of active ingredient using organic acid and emulsifier and potato colloidal dispersion produced by the same method |
| KR101883860B1 (en) * | 2018-03-07 | 2018-08-01 | 류창우 | Manufacturing method of raw food and raw food by the method |
| KR102391801B1 (en) * | 2020-12-21 | 2022-04-28 | 강원대학교산학협력단 | Development of high functional bioactive composite of red potato |
| KR20220096691A (en) * | 2020-12-31 | 2022-07-07 | 강원대학교산학협력단 | Processing technology for increasing bioactive compounds in potato |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101809156B1 (en) | Composition for prevention, improvement or treatment of muscular disorder or improvement of muscular functions comprising fucosterol | |
| KR20050108423A (en) | Preventive or remedy for arthritis | |
| US3787591A (en) | Process for producing powders of green leaves of wheat and barley | |
| CN110679824A (en) | Fresh noodle preservative and preparation method thereof | |
| JP2009046446A (en) | Immunostimulator | |
| Kakkar et al. | Utilizing fruits and vegetables waste as functional food: A review | |
| KR102616633B1 (en) | Optimization processing and mixing technology of colored potato for increasing antidiabetic and antiobesity activity | |
| KR101509796B1 (en) | Composition for preventing or treating obesity comprising blueberry fermentation extract | |
| KR102511666B1 (en) | Processing technology for increasing bioactive compounds in potato | |
| KR102391801B1 (en) | Development of high functional bioactive composite of red potato | |
| KR101942645B1 (en) | Method for preparing spread comprising tenebrio molitor | |
| KR20160114841A (en) | Composition for improvement or treatment of Fat comprising Eucommiae ulmoides Oliv. Bark. extract or Adiponectin isolated therefrom as active ingredient | |
| JP4224593B2 (en) | Composition for suppressing fat accumulation comprising wasabi as an active ingredient | |
| KR101348661B1 (en) | A source and an antioxidant composition comprising fermented pine needle and onion extracts | |
| KR101497935B1 (en) | Composition for preventing or treating fibrosis comprising luteolin | |
| KR101411698B1 (en) | Method for Manufacturing Noodle Containing Blueberry, and Noodle Produced thereby | |
| KR20180013306A (en) | Method for manufacturing honey comprising cinnamon | |
| Rodríguez-Barajas et al. | Chili and Pepper Byproducts | |
| KR101947748B1 (en) | Manufacturing Method Of Natural Vitamin Tablet comprising Paprika | |
| KR20130097589A (en) | Extraction of natural pigment using sorghum by-product and there of composition | |
| Krishna et al. | Popularizing underutilized arid fruits for nutrition | |
| KR101890930B1 (en) | Method for Preparing of Jam Using Green Tea | |
| KR101890853B1 (en) | A composition for prevention or treatment of obesity comprising protamine and chitooligosaccharide | |
| Sara et al. | Usage of red beet (Beta vulgaris L.) and roselle (Hibiscus sabdarriffa L.) in jelly production | |
| KR20120040890A (en) | Blueberry fermentation extract as an effective components for prevention and treatment of obesity |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |