KR20010104128A - Process for the preparation of the confectionaries thereof containing of a propolis abstracts - Google Patents

Abstract

The present invention provides a functional confectionary having the effect of improving hygiene in the oral cavity, such as preventing caries and preventing bad breath by containing a large amount of Propolis extracts containing at least 7% of flavonoids, 0.65-2%. It relates to a manufacturing method.

Description

Functional confectionery containing the propolis extract and its manufacturing method {PROCESS FOR THE PREPARATION OF THE CONFECTIONARIES THEREOF CONTAINING OF A PROPOLIS ABSTRACTS}

In general, biscuits, candy, chewing gum and other sweets are recognized as foods that threaten tooth decay and oral hygiene among adults, regardless of children.

In addition, Propolis has a unique aromatic compound and has a unique flavor called Flavonoid, which is a major component of which bees are exposed to external invasion (insects, etc.) and diseases of various pathogens. It is a kind of material that is applied to the entrances and surroundings of the beehives to protect themselves and caterpillars from them and to prevent the natural disasters of the beehives (rain, wind, cold, etc.). It is a dark brown aromatic substance produced by working with the enzyme of propolis, and 40 to 60 grams of propolis are collected from the group of 3 to 50,000 bees, and the propolis is applied to carcasses of a size that the bees can't kill and pull out. Used for embalming. (Korean Journal of Beekeeping, Vol. 9, No. 2, 1994)

In about 300 B.C.E., ancient Egyptians were found to use propolis as an antiseptic to make a mummy who believed in immortality for eternal life. (The amazing propolis: Dr. Maeda, Dr. Woo Kun-seok (Seoul National Univ.) Supernatant) and propolis are rich in micronutrients such as minerals and vitamins.

Propolis contains calcium, potassium, sodium, zinc, vitamin B12, and folic acid evenly, and 18 kinds of amino acids include 0.44% arginine, 0.42% lysine and 0.19% histidine. [Xenon Sosnoski: U.S. Patent No. 4,382,866, 1983.5.10] [Analytical Table of Propolis, Japan]

Dr. Kilu University of Germany According to Habsten, the components of propolis are 50 ~ 55% of viscous resin, 30% of wax, 8-10% of essential oil, and 5-10% of pollen Ester, which contains about 20 ~ 30 kinds of high concentration flavonoids. Flavonoids are the most important active ingredients of propolis, which are plant pigments composed of divalent Phenyl groups and Pyran rings, which have inhibitory effects against various fungi (Lyr, 1961). It strengthens and inhibits enzymes that are bad for the living body, making strong tissues that are hard to invade by viruses and bacteria.

According to the experiments of Lindenfelsa (1976), propolis has antimicrobial activity against 29 strains of 39 species, the most prominent among them is Bacillus larvae, which is widely inhibited against Gram-positive and negative bacteria such as Staphylococcus aureus, a purulent staphylococci. (Research on the properties and utility of natural antibiotic Propolis, Park Hyung-ki, Chonbuk National University, 1994), and Matsuno (1992) identified a new substance called Diterpene, which shows antimicrobial activity in propolis. (Mineral) and vitamins (vitamin), etc., because it contains abundant micronutrients, health promotion or therapeutic effect.

Antibacterial Effects of DITERPENE in Propolis Specimen (antibiotic) ID50 (µg / ml) Acholeplasma laidlawii 17 Mycoplasma pnenmoniae FH 400 M.arginini G230 400 M.arthritidis 400 M.honinis PG21 133 M.orale CH19299 100 M.salivarium PG20 133 M.gateae Mrt-a 100 Escherichia coli NIHJ 50 Candida albicans YU1200 50 Micrococcus luteus ATCC10240 33 Streptococcus faecalis ATCC10541 133 Saccharomyces cerevisiae ATCC9763 133 Streptococcus zooepidemicus G-36 > 400 Proteus vulgaris ATCC13315 400 Pseudomonas aeruginosa ATCC27853 > 400 Salmonella tyhimurium ATCC14028 > 400 Enterobacter cloacae ATCC23355 > 400 * ID50-concentration that inhibits proliferation by half.

Propolis has been studied for a long time in the former Soviet Union and Eastern Europe, and clinical research on propolis has been actively conducted in Korea. have.

Patent publication No. 1993-0003817 for a confectionery formulated with a conventionally known propolis extract can be found, which includes 0.1 to 0.6% of a propolis made from an aqueous extract or an alcoholic extract. It can be seen that.

Patent Publication No. 1993-0003817 discloses that dilution of 5 times distilled water or 3 times of methanol in distillation of propolis from propolis ingot and the extraction of these propolis extracts into confectionery for a short time of 48 hours. In consideration of economics, it was limited to a small amount of 0.1 ~ 0.6%, there was a problem that the flavonoids, which are the main components of propolis, were not sufficiently included.

Therefore, according to the method of the present invention, by containing a large amount of propolis extract of more than 7% of the flavonoids 0.65 ~ 2% in a large amount can be expected to prevent oral hygiene, sore throat due to the natural antibacterial action in the oral cavity and deodorant effect of aromatic flavor By providing a functional confectionary to which various minerals and amino acid components are added nutritionally, the method for producing a propolis concentrate according to the method of the present invention will be described.

Propolis extract is prepared by mixing 80% alcohol 100Kg per 20Kg of propolis and mixing it for 5-6 months, and then precipitating and filtering the wax and foreign matter of the matured propolis mixture (propolis extract yield is 100%). being)

The propolis extract is placed in a concentrator and concentrated to be at least 60% solids (wherein the propolis concentrate has a yield of 60% and a flavonoid content of 7% or more). do.

Example 1 Biscuits composition

In the first step, add 0.65% of the above concentrate of propolis, 75.45% of wheat flour, 7% of whole milk powder, 5% of lactose, and then, in the second step, 4.7% of egg, 0.9% of xylitol, 6% of liquid fructose, and lemon. Mix 0.3% of the extract.

In the third step, biscuits are manufactured by forming, baking, cooling, sorting, and packaging confectionery.

At this time, the biscuits manufactured are functional confectionery for preventing tooth decay, which contains propolis as well as the natural antibacterial effect of propolis.

Example 2 Candy Composition

In the first step, add the above-mentioned propolis concentrate 0.65%, lactose 40%, whole milk powder 5%, soil sugar 18%, xylitol 5%, fructose 30%, lemon extract 0.5%, peppermint flavor and spices in a double steam tank. Candy is prepared by mixing, dissolving, compressing and molding at 100 ° C.

The candy produced at this time is a functional confectionary for preventing tooth decay containing the propolis' natural antibacterial effect and propolis made using xylitol instead of sugar.

Example 3 Gum Composition

A gum composition was prepared by mixing 0.65% propolis concentrate, 23% gum base, 59.344% parachinose, 6% xylitol, 8% sorbitol, 0.006% copper chlorophyll, 2% peppermint flavor, and 1% lemon extract.

The gum produced is a functional confectionery containing propolis, which has a natural antibacterial effect of propolis and a tooth decay prevention effect using xylitol and sorbitol, and using deodorizing effect of flavonoids including minerals and amino acids of propolis.

As described above, the present invention is prepared by containing a large amount of propolis extract containing 0.65 ~ 2% of the propolis extract having an antimicrobial effect in the confectionery, such as biscuits, candy, chewing gums and the like, which causes tooth decay and harms oral hygiene. It provides functional confectionery that has the effect of improving hygiene in the oral cavity, such as preventing and preventing bad breath.

Claims (4)

Method for producing a functional confectionary containing a propolis extract, characterized in that it contains 0.65 ~ 2% or more of the propolis concentrate. The method of claim 1, The propolis concentrate is mixed with propolis ingot and 80% alcohol in a ratio of 1: 5 and aging for 5-6 months; Precipitating and filtering the wax and foreign material of the aged propolis mixture to form a propolis extract; Put the propolis extract in a concentrator so that the solid content is at least 60%, the yield at least 60%, the flavonoid content at least 7% Method for producing a functional confectionary containing a propolis extract, characterized in that consisting of. A functional confection containing a propolis extract, characterized in that it contains 0.65 to 2% or more of propolis concentrate. The method of claim 3, wherein The confectionery is a functional confection containing a propolis extract, characterized in that biscuits, candy or gum.