KR20000054644A - Anti-cavity food composition comprising naxazole - Google Patents

Anti-cavity food composition comprising naxazole Download PDF

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KR20000054644A
KR20000054644A KR1020000033084A KR20000033084A KR20000054644A KR 20000054644 A KR20000054644 A KR 20000054644A KR 1020000033084 A KR1020000033084 A KR 1020000033084A KR 20000033084 A KR20000033084 A KR 20000033084A KR 20000054644 A KR20000054644 A KR 20000054644A
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candy
chocolate
xanthorrhizol
jelly
sol
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KR1020000033084A
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Korean (ko)
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황재관
심재석
박정희
변유량
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황재관
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicinal Preparation (AREA)

Abstract

PURPOSE: Anti-tooth decaying foods containing xanthorrhizol such as an anti-tooth decaying candy, jelly and chocolate are provided which provide natural taste of foods and effectively prevent a chronic disease of dental caries and similar oral diseases. CONSTITUTION: A anti-tooth decaying foods contain xanthorrhizol represented by the following formula I. The candy composition contains 0.001-1.0 wt.% of the xanthorrhizol. The jelly composition contains 0.001-1.0 wt.% of the xanthorrhizol. The chocolate composition contains 0.001-1.0 wt.% of the xanthorrhizol.

Description

잔소리졸을 포함하는 항충치 식품 조성물{.}Anti-cavity food composition comprising naxazole sol.

본 발명은 항충치 식품으로써 잔소리졸을 함유하는 캔디, 젤리 및 초콜릿의 제조에 관한 것이다.The present invention relates to the production of candies, jellies and chocolates containing naxazoles as anti-cavity foods.

충치는 최근 발생빈도가 더욱 높아지고 있는 추세이며 대한치과의사협회는 우리나라 아동의 90% 이상이 치아우식(dental caries)을 경험했으며, 성인들의 80% 이상이 잇몸병을 갖고 있다고 보고하였는데, 일반적으로 아동의 치아우식은 주로 스트렙토코커스 뮤탄스(Streptococcus mutans)균에 의한 것으로 알려져 있고, 성인의 잇몸병은 포피로모나스 진지발리스(Porphyromonas gingivalis)균에 의한 것으로 보고되고 있다(참조 : 남상해, 서원택 등., 한국농화학회지, 41:395-398, 1998).Tooth decay has become more frequent in recent years, and the Korean Dental Association has reported that over 90% of Korean children have experienced dental caries and more than 80% of adults have gum disease. Tooth caries is known to be mainly caused by Streptococcus mutans, and adult gum disease is reported to be caused by Porphyromonas gingivalis (refer to Namsanghae, Seowontaek et al.). , Korean Journal of Agrochemicals, 41: 395-398, 1998).

이제껏 우리 주변에서 캔디, 젤리 및 초콜릿은 남녀노소 구분없이 누구나 즐기고 애용하는 중요한 식품으로 자리잡고 있다. 따라서 그 모양과 질감, 맛, 색, 크기 등 다양한 형태의 제품들을 접할 수 있으며 그 기능도 점차 단순하던 것에서 다양화되는 추세로 전환되고 있다.So far, candy, jelly and chocolate have become an important food that everyone enjoys and loves regardless of age or gender. Therefore, various types of products such as shape, texture, taste, color, and size can be encountered, and their functions are gradually shifting from simple to diversified.

이제는 단지 단맛과 향을 음미하기 위한 차원을 벗어나 캔디, 젤리 및 초콜릿이라는 소재를 통해서 인간의 건강을 도모하기 위한 하나의 기능성 소재로 이용하기 위해 손쉽고 부담이 없는 형태로 취할 수 있도록 하기 위한 노력들이 수행되고 있다.Efforts are now being made to make it easier and more affordable to use as a functional material to promote human health through materials such as candy, jelly, and chocolate, instead of just sweetness and aroma. It is becoming.

그러나 실제적으로 그 기능을 충분히 발휘하면서 캔디, 젤리 및 초콜릿이라는 기호식품의 이미지를 유지할 수 있는 제품은 사실상 드문 형편이며, 특히 사회적으로 가장 흔한 질병이고 동시에 심각한 질병으로 인식되고 있는 구강질환의 예방을 위한 기능성 항충치 식품은 거의 개발되고 있지 않다.However, products that are able to maintain their image of candy, jelly and chocolate while fully performing their functions are virtually rare, especially for the prevention of oral diseases, which are recognized as the most common social diseases and at the same time serious. Functional anti-cavity foods are rarely developed.

따라서 본 발명은 잔소리졸(xanthorrhizol)을 함유하여 항충치 기능성 식품으로서 적극 활용될 수 있는 캔디, 젤리 및 초콜릿의 조성물을 제공하는 것을 목적으로 한다.Accordingly, an object of the present invention is to provide a composition of candy, jelly, and chocolate which can be actively utilized as an anti-detox functional food containing xanthorrhizol.

상기의 목적을 달성하기 위한 본 발명은 항충치 생약 물질로서 캔디, 젤리 및 초콜릿에 함유되는 잔소리졸에 그 특징이 있다.The present invention for achieving the above object is characterized by the nagging sol contained in the candy, jelly and chocolate as an anti-detox herbal medicine substance.

본 발명의 항충치활성 물질인 잔소리졸은 커큐마 잔소리자(Curcuma xanthorrhiza)로부터 분리하였고, 잔소리졸의 분리 방법은 한국특허출원(등록번호)10-1999-0016507과 10-1999-0044406에 상세하게 기재되어 있다.The anti-caring active substance of the present invention was isolated from Curcuma xanthorrhiza, and the separation method of naxolisol was described in detail in Korean Patent Application Nos. 10-1999-0016507 and 10-1999-0044406. It is described.

또한 본 발명은 잔소리졸을 함유하는 캔디에 그 특징이 있다.In addition, the present invention is characterized by a candy containing a nagging sol.

본 발명의 캔디는 통상의 설탕, 물엿, 솔비톨(sorbitol), 유화제, 쇼트닝(shortening) 유지를 100 내지 110℃의 온도하에서 배합하여 캔디 배합물을 얻고 이를 약 50℃ 이하의 온도 조건하에서 향료, 색소 및 산미료를 균일하게 혼합하여 일정 크기와 모양을 갖도록 성형한 후 절단하여 제조한다.The candy of the present invention is a combination of conventional sugar, starch syrup, sorbitol, emulsifier, shortening fat at a temperature of 100 to 110 ℃ to obtain a candy blend and flavoring, coloring and under a temperature condition of about 50 ℃ or less The acidulant is uniformly mixed to form a predetermined size and shape, and then cut and manufactured.

또한 본 발명은 잔소리졸을 함유하는 젤리에 그 특징이 있다.In addition, the present invention is characterized in that the jellies containing nagging sol.

본 발명의 젤리는 통상의 설탕, 겔화제, 정제수, 시트릭산(citric acid), 액상과당을 80℃에서 균일하게 혼합하여 용기에 충진 및 실링한 후 10℃로 냉각하여 제조한다.Jelly of the present invention is prepared by mixing the common sugar, gelling agent, purified water, citric acid (citric acid), liquid fructose uniformly at 80 ℃ filled and sealed in a container and then cooled to 10 ℃.

또한 본 발명은 잔소리졸을 함유하는 초콜릿에 그 특징이 있다.In addition, the present invention is characterized by a chocolate containing a nasol sol.

본 발명의 초콜릿은 통상의 설탕, 코코아메스, 분유, 유화제로써 코코아버터를 50℃로 보온이 되는 자켓(jacket)에 넣고 섞은 다음 롤러(roller) 장치로 분말 상태로 만든 후 여기에 유화제를 혼합하여 점도를 조정한 후 초콜릿을 제조한다.Chocolate of the present invention is a sugar, cocoames, powdered milk, emulsifier and cocoa butter in a jacket (warm) to keep warm at 50 ℃ mixed and then made into a powder state with a roller (roller) to mix the emulsifier After adjusting the viscosity, chocolate is prepared.

본 발명의 캔디, 젤리 및 초콜릿 조성물은 기본적인 제조상의 공정에 항충치 소재로써 생약성분인 잔소리졸을 첨가하는 것을 특징으로 하는바 상세한 제조 공정은 일반 공업 및 관용의 장치를 이용하여 손쉽게 제조할 수 있기 때문에 그 설명은 생략한다.The candy, jelly and chocolate composition of the present invention is characterized by adding a narcotic sol, which is a herbal ingredient as an anti-caring material, to a basic manufacturing process, and thus the detailed manufacturing process can be easily manufactured using general industrial and conventional devices. Therefore, the description is omitted.

이하 실시예 및 실험예를 통하여 본 발명을 상세하게 설명한다. 그러나 다음의 실시예 및 실험예 들은 본 발명을 예시하는 것으로 본 발명의 범위를 한정하는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples. However, the following Examples and Experimental Examples illustrate the present invention and do not limit the scope of the present invention.

또한 하기 실시예 및 실험예들에서 특별히 부피%임을 명시하지 않은 %는 중량%를 나타낸다.In addition, in the following Examples and Experimental Examples,% not specified as% by weight indicates weight%.

(실시예 1-4)(Example 1-4)

잔소리졸을 함유하는 캔디의 제조Preparation of Candy Containing Nagging Sol

본 발명의 잔소리졸을 이용하여 실시예 1-4의 조성을 지니는 캔디 조성물을 제조하였다.The candy composition having the composition of Examples 1-4 was prepared using the nagging sol of the present invention.

(실험예 1)Experimental Example 1

잔소리졸을 함유한 캔디의 항충치 활성 측정Determination of Anti-Cavity Activity of Candy Containing Nagging Sol

실시예 1-4에서 제조된 잔소리졸이 함유된 캔디를 녹여 용액을 만들고 이를 각각의 농도별로 4 ㎖씩 테스트 튜브에 넣은 후 구강병원성균을 함유하는 1 ㎖ 액을 첨가하고 튜브를 흔들어주면서 배양하고 24시간 후에 생균수를 측정하여 항균활성을 측정하였다. 그 결과를 하기 표 1에 나타내었다.Melt the candy containing naxazole sol prepared in Example 1-4 to make a solution and put it in a test tube of 4 ml of each concentration, add 1 ml solution containing oral pathogenic bacteria and incubate by shaking the tube. After 24 hours, the number of viable cells was measured to determine the antimicrobial activity. The results are shown in Table 1 below.

(실시예 5-8)(Example 5-8)

잔소리졸을 함유하는 젤리의 제조Preparation of Jelly Containing Nagging Sol

본 발명의 잔소리졸을 이용하여 실시예 5-8의 조성을 지니는 젤리 조성물을 제조하였다.A jelly composition having the composition of Example 5-8 was prepared using the nagging sol of the present invention.

(실험예 2)Experimental Example 2

잔소리졸을 함유한 젤리의 항충치 활성 측정Determination of Anti-Cavity Activity of Jelly Containing Nagging Sol

실시예 5-8에서 제조된 잔소리졸이 함유된 젤리를 녹여 용액을 만들고 이를 각각의 농도별로 4 ㎖씩 테스트 튜브에 넣은 후 구강병원성균을 함유하는 1 ㎖ 액을 첨가하고 튜브를 흔들어주면서 배양하고 24시간 후에 생균수를 측정하여 항균활성을 측정하였다. 그 결과를 하기 표 2에 나타내었다.Melt the jelly containing naxazole sol prepared in Example 5-8 to make a solution and put it in a test tube of 4 ml of each concentration, add 1 ml solution containing oral pathogenic bacteria and incubate by shaking the tube. After 24 hours, the number of viable cells was measured to determine the antimicrobial activity. The results are shown in Table 2 below.

(실시예 9-12)(Example 9-12)

잔소리졸을 함유하는 초콜릿의 제조Preparation of Chocolate Containing Nagging Sol

본 발명의 잔소리졸을 이용하여 실시예 9-12의 조성을 지니는 초콜릿 조성물을 제조하였다.Using the nagging sol of the present invention to prepare a chocolate composition having a composition of Examples 9-12.

(실험예 3)Experimental Example 3

잔소리졸을 함유한 초콜릿의 항충치 활성 측정Determination of Anti-Cavity Activity of Chocolate Containing Nagging Sol

실시예 9-12에서 제조된 잔소리졸이 함유된 초콜릿을 녹여 용액을 만들고 이를 각각의 농도별로 4 ㎖씩 테스트 튜브에 넣은 후 구강병원성균을 함유하는 1 ㎖ 액을 첨가하고 튜브를 흔들어주면서 배양하고 24시간 후에 생균수를 측정하여 항균활성을 측정하였다. 그 결과를 하기 표 3에 나타내었다.Melt the chocolate containing naxazole sol prepared in Example 9-12 to make a solution and put it in a test tube of 4 ml of each concentration, add 1 ml solution containing oral pathogenic bacteria and incubated by shaking the tube. After 24 hours, the number of viable cells was measured to determine the antimicrobial activity. The results are shown in Table 3 below.

상기와 같이 본 발명의 잔소리졸은 천연물로부터 분리한 성분이어서 부작용을 최소화할 수 있고 캔디, 젤리 및 초콜릿에 혼합하였을 때 주요 구강병원성균들에 대해서 우수한 항충치 활성을 나타내었으므로 앞으로 기능성 항충치 식품으로 매우 유용하게 이용될 수 있을 것이다.As described above, the nagging sol of the present invention is a component separated from natural products, which can minimize side effects, and when mixed with candy, jelly, and chocolate, exhibited excellent anti-cariogenic activity against major oral pathogenic bacteria, and thus functional anti-detox foods. This can be very useful.

Claims (4)

하기 화학식 I 의 잔소리졸을 포함하는 항충치 식품 조성물An anti-cavities food composition comprising a naxazole sol 제 1항에 있어서 잔소리졸을 0.001-1.0중량%의 함량으로 함유하는 캔디 조성물The candy composition according to claim 1, which contains a naxoli sol in an amount of 0.001-1.0% by weight. 제 1항에 있어서 잔소리졸을 0.001-1.0중량%의 함량으로 함유하는 젤리 조성물The jelly composition according to claim 1, which contains a naxoli sol in an amount of 0.001-1.0% by weight. 제 1항에 있어서 잔소리졸을 0.001-1.0중량%의 함량으로 함유하는 초콜릿 조성물The chocolate composition according to claim 1, which contains a naxoli sol in an amount of 0.001-1.0% by weight.
KR1020000033084A 2000-06-15 2000-06-15 Anti-cavity food composition comprising naxazole KR20000054644A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR970000216A (en) * 1995-06-22 1997-01-21 양종석 Anti cavities and manufacturing method of anti cavities using the same
KR970025621A (en) * 1995-11-27 1997-06-24 양종석 Anti cavities and manufacturing method of anti cavities using same
KR20000006939A (en) * 1999-11-13 2000-02-07 황재관 Antimicrobial Soap Composition Containing Xanthorrhizol

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR970000216A (en) * 1995-06-22 1997-01-21 양종석 Anti cavities and manufacturing method of anti cavities using the same
KR970025621A (en) * 1995-11-27 1997-06-24 양종석 Anti cavities and manufacturing method of anti cavities using same
KR20000006939A (en) * 1999-11-13 2000-02-07 황재관 Antimicrobial Soap Composition Containing Xanthorrhizol

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