KR20050023037A - The manufacturing method of beverage containing extract of fat-removed pits of safflower and its product - Google Patents
The manufacturing method of beverage containing extract of fat-removed pits of safflower and its product Download PDFInfo
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- KR20050023037A KR20050023037A KR1020030060059A KR20030060059A KR20050023037A KR 20050023037 A KR20050023037 A KR 20050023037A KR 1020030060059 A KR1020030060059 A KR 1020030060059A KR 20030060059 A KR20030060059 A KR 20030060059A KR 20050023037 A KR20050023037 A KR 20050023037A
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- extract
- safflower
- safflower seed
- functional health
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 235000013361 beverage Nutrition 0.000 title claims abstract description 21
- 244000020518 Carthamus tinctorius Species 0.000 title claims description 49
- 235000003255 Carthamus tinctorius Nutrition 0.000 title claims description 49
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- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 탈지 홍화씨박 추출물을 함유한 기능성 건강음료의 제조방법 및 그 음료에 관한 것이다.The present invention relates to a method for preparing a functional health beverage containing skim safflower extract and a beverage thereof.
홍화(紅花, safflower, Carthamus tinctorius L.)는 국화과(Compoitae)에 속하는 1년생 초본으로 오래전부터 한국·인도·중국·이집트·남유럽·북아메리카·오스트레일리아 등지에서 재배되어 왔으며, 우리나라 민간에서도 이를 홍화자(紅花子)라 하여 파골, 접골 및 파골 시 골절연접의 효과, 골다공증, 골형성부전 등 골질환의 치료와 간염 치료, 그리고 이뇨제 및 강장제로 이용하여 왔다. 최근에는 홍화씨가 골질환 치료에 놀랄 만큼 뛰어난 효과가 있음이 일반인들에게까지 알려지면서 그 생산량과 소비가 크게 증가하고 있다.Safflower (紅花, safflower, Carthamus tinctorius L .) Has been in cultivation in South Korea, India, China, Egypt, South Europe, North America, Australia and elsewhere since ancient times as a freshman herbal belongs to the Asteraceae (Compoitae), it honghwaja them in our country private (紅花It has been used as the treatment of bone diseases such as osteoporosis, osteopathy and osteoclast, osteoporosis, bone dysplasia, hepatitis treatment, diuretic and tonic. In recent years, the production and consumption of safflower seeds have been known to be surprisingly effective in treating bone diseases, which has been greatly increased.
근래의 연구에 따르면 홍화씨에 항산화 효과가 뛰어난 세로토닌(serotonin)화합물, 플라보노이드(flavonoid) 성분인 아카세틴(acacetin) 및 뼈 질환에 효과가 있는 리그난(lignan) 화합물을 함유하고 있다는 연구들이 있다. 최근의 홍화씨에 대한 연구들로서 김 등[김준한 등, 한국식품영양과학지, 27(4): 698-704, 1998; 김준한 등, 한국식품영양과학지, 28(3): 625-631, 1999]은 홍화씨 분말의 투여가 골절치유 및 지질대사개선에 효과가 있음을 밝혔으며, 최 등(특허출원번호 3048, 2000; 특허출원번호 0017617, 2000)은 홍화씨에 존재하는 리그난, 플라보노이드 및 세로토닌 성분이 골다공증 및 골절 등의 골질환 예방기능에 주된 생리활성물질로 작용함을 밝힌 바 있다.Recent studies have found that safflower seeds contain antioxidants such as serotonin, a flavonoid, acecetin, and lignan, which are effective against bone diseases. Recent studies on safflower seeds include Kim et al. [Jun Han et al., Korean Journal of Food Science and Nutrition, 27 (4): 698-704, 1998; Kim, Jun-Han et al., Korean Journal of Food and Nutrition Science, 28 (3): 625-631, 1999], showed that the administration of safflower seed powder was effective in healing fractures and improving lipid metabolism, and Choi et al. (Patent Application No. 3048, 2000; Patent Application No. 0017617, 2000) has revealed that the lignan, flavonoid and serotonin components present in safflower seed act as the main bioactive substances for the prevention of bone diseases such as osteoporosis and fractures.
세로토닌(serotonin) 화합물은 혈액이 응고할 때 혈소판(血小板)으로부터 혈청(血淸) 속으로 방출되어 혈관수축작용을 하는 물질이며, 그 외 혈관뿐만 아니라 자궁·기관지 등의 민무늬근[平滑筋]을 수축시키는 작용을 한다. 화학구조는 5-히드록시트리프타민이라는 것이 밝혀졌고 뇌신경계에도 많은데, 뇌조직의 세로토닌은 뇌에서 만들어지며 지나치게 많으면 뇌기능을 자극하고 부족하면 침정작용(沈靜作用)을 일으킨다. 세로토닌의 대사산물(代謝産物)은 5-히드록시인돌아세트산인데, 이것이 만들어지는 데는 효소의 일종인 모노아민옥시다아제가 관여하며 몸에 악성종양이 있으면 오줌으로 다량 배설된다.Serotonin compounds are released from platelets into the serum when blood coagulates, resulting in vasoconstriction. Other serotonin contractions not only blood vessels but also uterus and bronchus. To act. Its chemical structure is found to be 5-hydroxytriptamine and also in the brain nervous system, serotonin of the brain tissue is made in the brain, too much to stimulate the brain function, if lacking it causes sedimentation (沈靜 作用). The metabolite of serotonin is 5-hydroxyindoleacetic acid, which is involved in the production of monoamine oxidase, a type of enzyme, which is excreted in large amounts by urine when there is a malignant tumor in the body.
플라보노이드(flavonoid) 화합물은 식품에 널리 분포하는, 플라본(flavone)을 기본 구조로 갖는 황색 계통의 식물색소로, 비타민 P(투과성 비타민) 또는 비타민 C2(비타민 C의 상승제)라고도 한다. 플라보노이드는 동물에는 비교적 적고 식물의 잎·꽃·뿌리·열매·줄기 등에 많이 들어 있다. 플라보노이드는 여러 당류와 에테르(ether) 결합을 통해 배당체(配當體, glycosides)의 형태로 존재하는 경우가 많고, 항균·항암·항바이러스·항알레르기 및 항염증 활성을 지니며, 독성은 거의 나타나지 않는 것으로 보고되고 있다. 또한 모든 질병의 원인이 되는 생체 내 산화작용을 억제한다는 사실이 알려지면서 플라보노이드계(系) 물질의 개발 및 활용에 관한 관심이 지속적으로 커지고 있는 실정이다.Flavonoid compounds are yellow pigments with a flavone as a basic structure widely distributed in foods, and are also called vitamin P (permeable vitamin) or vitamin C2 (vitamin C synergist). Flavonoids are relatively small in animals and are found in many plant leaves, flowers, roots, fruits, and stems. Flavonoids are often present in the form of glycosides through the combination of various sugars and ethers, and have antimicrobial, anticancer, antiviral, antiallergic and anti-inflammatory activities, with little toxicity. Is not reported. In addition, as the fact that it inhibits the oxidation in vivo that causes all diseases is known that the interest in the development and utilization of flavonoid-based material (continued) is continuously increasing.
한편, 홍화씨 기름에는 불포화지방산인 리놀레산(linoleic acid)이 다량 함유되어 있어 섭취 시 혈중 콜레스테롤 함량을 낮추어주는 효과가 있는 것으로 밝혀져, 이를 이용하기 위해 볶은 홍화씨를 착유하여 식용유로서 많이 이용해 오기는 했으나, 홍화씨 기름을 착유한 후에 발생되는 탈지한 홍화씨 분말(본 발명의 명세서에서 일컫는 '홍화씨박', '탈지 홍화씨박' 또는 '탈지 홍화씨박 분말'은 '탈지한 홍화씨의 분말'을 가리킴)은 아직까지는 산업적 측면에서는 이용되지 않고 있으며 그로 인해서 현재 많은 양이 그대로 폐기되어 버려지고 있어 환경오염 문제를 야기하고 있다. 또한 홍화씨의 생체조절기능과 그 성분에 대한 여러 형태의 연구가 진행되어 홍화씨의 식품산업에의 적용에 관한 가공제품이 개발되고는 있으나 홍화씨 기름을 착유하고 남는 탈지 홍화씨박에 대한 연구나 식품산업에의 이용에 관한 연구 및 산업화에 대한 것들은 전무한 실정이다.On the other hand, safflower seed oil contains a large amount of unsaturated fatty acid linoleic acid, which has been found to lower blood cholesterol content when ingested. However, the safflower seed has been used as a cooking oil by milking safflower seeds. Degreased safflower seed powder generated after milking oil ('safflower seed', 'defatted safflower seed' or 'defatted safflower seed powder' as used herein refers to 'defatted safflower seed powder') is still industrial. It is not used on the side, and as a result, a large amount of waste is discarded as it is, causing environmental pollution. In addition, research on the bioregulatory function and its components of safflower seed has been conducted, and processed products related to the application of safflower seed to the food industry have been developed. There is no research and industrialization on the use of.
본 발명의 목적은, 상기한 문제점을 해결하고 탈지 홍화씨박의 산업적 이용가치를 높이기 위한 방법으로서 골다공증 및 골절 등의 골질환 예방에 효과가 있는 홍화씨를 사용하여 인간의 생체조절기능을 원활히 해주되, 특히 그 재료로서 홍화씨 기름을 착유한 후 폐기되는 탈지 홍화씨박을 활용하기 위하여 탈지 홍화씨박 속에 함유된 기능성 성분을 분석, 확인하고 이들 성분을 추출하여 고부가가치 가공제품개발의 일환으로 세로토닌(serotonin)화합물과 플라보노이드(flavonoid)화합물 등의 생체조절기능성 물질을 다량 함유한 기능성 건강음료를 제조하는 방법을 제공하는 것이다.An object of the present invention is to solve the above problems and to increase the industrial value of degreasing safflower seed meal, using the safflower seed effective in preventing bone diseases such as osteoporosis and fractures, but facilitates the human bioregulation function. In particular, in order to utilize the degreasing safflower seed cake which is discarded after milking safflower oil as its material, the functional components contained in the defatted safflower seed cake are analyzed and identified, and these components are extracted and serotonin compounds as part of the development of high value-added processed products. And it provides a method for producing a functional health beverage containing a large amount of bioregulatory functional substances such as flavonoid compounds.
본 발명의 다른 목적은 상기와 같은 탈지 홍화씨박 추출물을 함유한 기능성 건강음료의 제조방법을 시행하는 데 있어서, 탈지 홍화씨박의 유용한 기능성 성분을 추출하기 위한 방법을 제공하기 위한 것이다.Another object of the present invention is to provide a method for extracting a useful functional ingredient of skim safflower seed in the method of producing a functional health beverage containing the skim safflower seed extract as described above.
상기한 목적을 달성하기 위한 본 발명의 제조방법은, 탈지 홍화씨박 에탄올 추출 동결건조분말 0.02중량%에 기타 부재료들 즉, 설탕 2.0∼6.0중량%, 올리고당 5.0∼6.0중량%, 포도당 5.0∼8.0중량%, Gum arabic 0.01중량%, 구연산 0.02∼0.04중량%, 구연산나트륨 0.02중량%, 비타민 C 0.02∼0.04중량%, 홍화황색색소 0.02중량%, 그리고 배합수를 혼합·교반·용해한 다음(위 각 중량%는 배합수 대비 수치임), 이를 98℃에서 30초 동안 고온단시간살균 열처리하고, 이를 레토르트파우치에 충전·밀봉 후 120℃에서 1.5kg/㎠의 압력으로 2시간 동안 고온살균한 후, 38℃ 이하로 냉각하는 것을 특징으로 한다.The production method of the present invention for achieving the above object, degreasing safflower seed ethanol extract lyophilized powder in 0.02% by weight of other components, that is, 2.0 to 6.0% by weight sugar, 5.0 to 6.0% by weight oligosaccharide, 5.0 to 8.0% by weight glucose %, 0.01% by weight of gum arabic, 0.02 to 0.04% by citric acid, 0.02% by weight sodium citrate, 0.02 to 0.04% by weight vitamin C, 0.02% by weight yellow safflower yellow, and mixed water, stirring, dissolving % Is the value compared to the formulated water), which is heat treated at 98 ° C. for 30 seconds at high temperature for short time, and then filled and sealed in a retort pouch and sterilized at 120 ° C. at 1.5 kg / cm 2 for 2 hours, followed by 38 ° C. It is characterized by cooling to the following.
또한 탈지 홍화씨박의 유용한 성분을 추출하기 위하여, 탈지 홍화씨박 분말에 60% 약전알코올 또는 80% 약전알코올을 가한 후, 40℃ 이하에서 감압농축하여 에탄올을 제거하고 이를 다시 -50℃로 동결건조하는 공정을 거치는 것을 특징으로 한다. 탈지 홍화씨박 에탄올 추출 동결건조분말은, 탈지 홍화씨박 분말을 아밀로글루코시데이스(amyloglucosidase)로 가수분해하고 60% 약전 알코올을 가한 다음, 40℃ 이하에서 감압농축하여 에탄올을 제거하고 이를 다시 -50℃로 동결건조해서 얻을 수도 있다.In addition, in order to extract useful components of skim safflower seed cake, 60% pharmacoalcohol alcohol or 80% pharmacoalcohol alcohol was added to the skim safflower seed powder, and then concentrated under reduced pressure at 40 ° C. or lower to remove ethanol and freeze-dried to -50 ° C. It is characterized by passing through the process. The degreased safflower seed ethanol extract lyophilized powder was hydrolyzed degreased safflower seed powder with amyloglucosidase, added 60% pharmacopoeia alcohol, and concentrated under reduced pressure at 40 ° C. or lower to remove ethanol, and again -50 It can also be obtained by freeze drying at 캜.
또한 배합수로는, 음료제품에 있어서 관능적요소로 중요시되는 음료의 향과 색을 개선할 목적으로 안출된 발명자의 발명에 따라, 정제수, 1% 인삼추출액 및 5% 오미자추출액 중의 어느 하나를 사용하거나 이들을 임의의 비율로 혼합하여 사용할 수 있다. 1% 인삼추출액은 건조된 인삼을 분쇄기로 분쇄한 인삼건조분말 1킬로그램에 정제수 10리터의 비율로 혼합하고 90℃에서 12시간 환류냉각추출 후 냉각 여과하여 얻을 수 있으며, 또한 5% 오미자추출액의 제조는 열풍건조된 오미자 1킬로그램에 정제수 10리터의 비율로 혼합하고 90℃에서 12시간 환류냉각추출 후 냉각 여과하여 얻을 수 있다.In addition, according to the inventor's invention devised to improve the aroma and color of the beverage, which is important as a sensory element in the beverage product, any one of purified water, 1% ginseng extract and 5% Schisandra chinensis extract may be used as the blended water. It can mix and use in arbitrary ratios. 1% ginseng extract can be obtained by mixing dried ginseng with 1 kg of ginseng dry powder pulverized with a grinder in a ratio of 10 liters of purified water and cooling filtered after reflux extraction at 90 ° C. for 12 hours, and also preparing 5% Schisandra chinensis extract. Can be obtained by mixing the hot air dried Schizandra chinensis at a rate of 10 liters of purified water and reflux extraction at 90 ° C. for 12 hours, followed by cold filtration.
탈지 홍화씨박 추출물을 함유한 기능성 건강음료의 구체적인 제조방법을 예시하면 다음과 같다.Illustrating the specific manufacturing method of the functional health drink containing skim safflower seed extract as follows.
(1) 제1공정 : 탈지 홍화씨박 추출물 제조과정(1) Process 1: manufacturing process of defatted safflower seed extract
본 발명의 탈지 홍화씨박 추출물은, 탈지 홍화씨박 분말에 60% 약전 알코올이나 80% 약전 알코올을 가하여 유효 성분을 추출한 다음 40℃ 이하에서 감압농축하여 추출용매인 에탄올을 제거한 후 진공동결건조기에서 -50℃로 동결건조 하여 얻을 수 있다. 또는 탈지 홍화씨박 분말을 아밀로글루코시데이스 (amyloglucosidase)로 가수분해한 후 60% 약전 알코올을 가한 다음 40℃ 이하에서 감압농축하여 추출용매인 에탄올을 제거한 후 진공동결건조기에서 -50℃로 동결건조 하여 얻을 수도 있다.The defatted safflower seed cake extract of the present invention is extracted with active ingredient by adding 60% pharmacopoeia alcohol or 80% medicinal alcohol to degreased safflower seed powder, and then concentrated under reduced pressure at 40 ° C. or lower to remove ethanol as an extraction solvent, and then -50 in a vacuum freeze dryer. It can be obtained by freeze drying at 占 폚. Alternatively, the dehydrated safflower seed cake powder was hydrolyzed with amyloglucosidase, and then 60% pharmacopoeia alcohol was added, and then concentrated under reduced pressure at 40 ° C. or lower to remove ethanol, an extraction solvent, and freeze-dried at -50 ° C. in a vacuum freeze dryer. You can also get
일례로, 탈지 홍화씨박 1킬로그램에 60% 약전 알코올 용액 10리터를 가하여 환류냉각기가 부착된 heating mantle에서 80℃로 2시간 동안 반복추출한 후 Whatman No. 5로 여과하고 hexane으로 지질을 제거한 다음 40℃ 이하에서 감압농축하여 추출용매인 에탄올을 제거한 후 -50℃ 진공동결건조기에서 동결건조 하여 탈지 홍화씨박 에탄올 추출 동결건조분말을 얻을 수 있다.For example, after adding 10 liters of 60% pharmacopoeia alcohol solution to 1 kilogram of defatted safflower seed cake, the extract was repeatedly extracted at 80 ° C. for 2 hours in a heating mantle equipped with a reflux condenser. After filtration with 5 and hexane to remove lipids, and concentrated under reduced pressure at 40 ℃ or less to remove the ethanol as an extraction solvent, it can be lyophilized in -50 ℃ vacuum freeze dryer can be obtained ethanol extract freeze-dried safflower seed.
(2) 제2공정 : 탈지 홍화씨박 추출물을 함유한 기능성 건강음료 제조공정(2) Second step: manufacturing process of functional health drink containing skim seed extract
위와 같이 제조된 동결건조분말 0.02중량%에 기타 부재료들 즉, 설탕 2.0∼6.0중량%, 올리고당 5.0∼6.0중량%, 포도당 5.0∼8.0중량%, Gum arabic 0.01중량%, 구연산 0.02∼0.04중량%, 구연산나트륨 0.02중량%, 비타민 C 0.02∼0.04중량%, 홍화황색색소 0.02중량%, 그리고 배합수를 혼합, 교반, 용해하고(위 각 중량%는 배합수 대비 수치임), 이를 98℃에서 30초 동안 고온단시간살균 열처리한 다음, 이를 레토르트파우치에 충전, 밀봉한 후 120℃에서 1.5 kg/㎠의 압력으로 2시간 동안 고온살균 후 38℃ 이하로 냉각한다.0.02% by weight of the lyophilized powder prepared as described above other components, that is, 2.0 to 6.0% by weight of sugar, 5.0 to 6.0% by weight of oligosaccharide, 5.0 to 8.0% by weight of glucose, 0.01% by weight of gum arabic, 0.02 to 0.04% by weight of citric acid, 0.02% by weight sodium citrate, 0.02-0.04% by weight vitamin C, 0.02% by weight yellow safflower, and the blended water are mixed, stirred and dissolved (each weight percentage is the value of the blended water), which is 30 seconds at 98 ° C. After the high temperature and short time sterilization heat treatment, it is filled in a retort pouch and sealed, and then sterilized for 2 hours at a pressure of 1.5 kg / cm 2 at 120 ° C., and then cooled to 38 ° C. or less.
(3) 제3공정: 음료제조에 사용되는 배합수인 1% 인삼추출액과 5% 오미자추출액의 제조공정(3) 3rd process: manufacturing process of 1% ginseng extract and 5% Schisandra chinensis extract
1% 인삼추출액은 건조된 인삼을 분쇄기로 분쇄한 인삼건조분말 1킬로그램에 정제수 10리터의 비율로 혼합하고 90℃에서 12시간 환류냉각추출 후 냉각 여과하여 얻을 수 있으며, 또한 5% 오미자추출액의 제조는 열풍건조된 오미자 1킬로그램에 정제수 10리터의 비율로 혼합하고 90℃에서 12시간 환류냉각추출 후 냉각 여과하여 얻을 수 있다.1% ginseng extract can be obtained by mixing dried ginseng with 1 kg of ginseng dry powder pulverized with a grinder in a ratio of 10 liters of purified water and cooling filtered after reflux extraction at 90 ° C. for 12 hours, and also preparing 5% Schisandra chinensis extract. Can be obtained by mixing the hot air dried Schizandra chinensis at a rate of 10 liters of purified water and reflux extraction at 90 ° C. for 12 hours, followed by cold filtration.
이하, 본 발명을 실험 데이터 및 도면을 참조하여 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to experimental data and drawings.
1. 탈지 홍화씨박 에탄올 추출 동결건조분말의 성분 분석1.Analysis of Degreased Safflower Seed Ethanol Extract Lyophilized Powder
표 1은 탈지 홍화씨박의 생체조절기능 성분인 세로토닌 화합물과 플라보노이드 화합물인 아카세틴이 함유된 기능성 음료를 제조하기 위한 목적하에, 추출조건을 (1) 60% 약전알코올로 처리한 경우, (2) 아밀로글루코시데이스(amyloglucosidase, 15 unit per 1mL)로 가수분해한 후 60% 약전알코올로 처리한 경우, (3) 80% 약전알코올로 처리한 경우로 나누어 각 추출한 동결건조분말의 유효성분들의 함량을 분석한 결과이다. 표에서 볼 수 있듯이, 본 발명에 따른 추출방법에 따라 탈지한 홍화씨박을 처리할 경우 골질환 예방 및 항산화 효과에 뛰어난 효과가 있는 세로토닌 화합물과 플라보노이드인 아카세틴을 다량 함유한 추출물을 얻을 수 있다.Table 1 shows the extraction conditions of (1) 60% pharmacopoeia alcohol for the purpose of preparing a functional beverage containing the serotonin compound, which is a biomodulatory functional ingredient of defatted safflower seed, and the acecetin, a flavonoid compound, (2) After hydrolysis with amyloglucosidase (amyloglucosidase, 15 units per 1mL) and treatment with 60% pharmacoholic alcohol, (3) Contents of the active ingredients of each lyophilized powder This is the result of analysis. As can be seen from the table, when the safflower seed cake degreased according to the extraction method according to the present invention can be obtained an extract containing a large amount of serotonin compounds and flavonoids acecetin having excellent effects on the prevention and antioxidant effects of bone diseases.
추출조건에 따른 고형분 함량은 60% 에탄올 추출물이 가장 높았다. 탈지 홍화씨박 추출물의 유효성분 중 항산화효과를 가지고 있는 세로토닌(serotonin) 화합물인 serotonin-Ⅰ과 serotonin-Ⅱ의 함량은 80% 약전알코올 추출물에서 가장 많은 양을 함유하고 있었고, 또한 플라보노이드 성분인 아카세틴의 함량은 아밀로글루코시다아제로 가수분해한 후 60% 약전알코올로 추출한 경우가 가장 많은 양을 함유하고 있었다.The solid content according to the extraction condition was the highest 60% ethanol extract. The contents of serotonin-I and serotonin-Ⅱ compounds, which have antioxidant effects, were the highest in 80% pharmacoalcohol extracts and the flavonoid component of acecetin. The content was the highest when hydrolyzed with amyloglucosidase and extracted with 60% pharmacopoeia alcohol.
2. 다양한 첨가 비율에 따른 기능성 건강음료의 제조2. Preparation of functional health drinks according to various addition ratios
표 2와 같이 함유 성분의 첨가 비율을 달리하여 기능성 건강음료를 제조하였다.Functional health drinks were prepared by varying the addition ratio of the ingredients as shown in Table 2.
3. 당도, pH, 적정산도 및 색도3. Sugar, pH, titratable acidity and chromaticity
제목 기재와 같은 항목을 조사해 본 결과, 표 3과 같이 음료의 당도는 10.6∼13.8% 수준이었고, pH는 2.90∼3.68이었고, 적정산도 0.10∼0.83 수준이었다. 음료의 색도는 표 4와 같이 L값은 증류수를 배합수로 사용한 음료-1이 94.82±2.45로 가장 높은 값을 나타내었고, 홍화 황색색소를 사용한 음료-2도 86.59±1.69로 높은 값을 보였다. 또한 5% 오미자 추출액을 배합수로 사용한 음료-5는 a값 27.15±2.65와 b값 28.67±2.69로 높은 값을 보였다.As a result of examining the items such as the title description, as shown in Table 3, the sugar content of the beverage was 10.6 to 13.8%, the pH was 2.90 to 3.68, and the titratable acidity was 0.10 to 0.83. As shown in Table 4, the color value of the beverage showed the highest value of drink-1 using distilled water as the blended water as 94.82 ± 2.45, and the drink-2 using safflower yellow pigment as 86.59 ± 1.69. In addition, beverage-5 using 5% Schizandra chinensis extract as a blended water showed a high value of a value 27.15 ± 2.65 and b value 28.67 ± 2.69.
4. 유리당과 유기산 조성4. Free Sugar and Organic Acid Composition
유리당과 유기산 조성은 표 5와 같이 글루코스(glucose)는 6.02∼7.92%, 슈크로스(sucrose)는 1.51∼2.09%로 음료제조 시 첨가된 감미료에 의한 음료의 주된 당으로 확인되었고, 말토스(maltose)는 0.41∼0.54%를 함유하고 있었는데 이것 역시 액상올리고당의 첨가에 의한 것으로 판단된다. 또한, 유기산은 시트르산(citric acid)이 0.18∼0.98% 수준으로 이것은 음료제조 시 산미와 당과의 맛의 조화를 이루는 당산비를 조절하기 위하여 첨가한 산미료인 구연산이 주된 영향을 미친 것으로 생각되며, 또한 5% 오미자 열수추출액을 배합수로 사용한 DSD-Ⅴ에서는 오미자의 주된 유기산인 시트르산(citric acid)이 음료의 유기산 함량을 상대적으로 높게 증가시켰다. The composition of free sugar and organic acid was 6.02 ~ 7.92% of glucose and 1.51 ~ 2.09% of sucrose, and it was confirmed as the main sugar of drink by the sweetener added in the manufacture of drink, maltose ) Contained 0.41 to 0.54%, which is also due to the addition of liquid oligosaccharides. In addition, citric acid is 0.18∼0.98% of citric acid, and it is thought that citric acid, which is an acidulant added to adjust the sugar acid ratio in harmony with the taste of acid and sugar, is considered to have a major influence. In addition, in the DSD-V using 5% Schizandra chinensis extract as a blending water, citric acid, the main organic acid of Schizandra chinensis, increased the organic acids content of beverages.
5. 총 페놀과 총 플라보노이드 함량5. Total phenol and total flavonoid content
총 페놀과 총 플라보노이드 함량은 표 6과 같다. 총 페놀 함량은 1% 인삼추출액을 배합수로 사용한 음료-2에 308mg/100g와 5% 오미자 열수추출액을 배합수로 사용한 음료-5에 224mg/100g로 많은 양을 함유하고 있었다. 총 플라보노이드 함량은 5% 오미자 열수추출액을 배합수로 사용한 음료-5에 125mg/100g으로 다른 음료에 비해 많은 양을 함유하고 있었다.The total phenol and flavonoid contents are shown in Table 6. The total phenolic content was 308mg / 100g in beverage-2 using 1% ginseng extract as the blended water and 224mg / 100g in beverage-5 using 5% Schizandra chinensis extract as the blended water. The total flavonoid content was 125mg / 100g in beverage-5 using 5% Schizandra chinensis extract as a blending water, which contained more amount than other beverages.
6. 세로토닌 화합물 및 아카세틴 함량6. Serotonin Compounds and Acecetin Content
세로토닌 화합물인 serotonin-Ⅰ(N-[2-(5-hydroxy-1H-indol-3-yl)ethyl]ferul-amide) 및 serotonin-Ⅱ(N-[2-(5-hydroxy-1H-indol-3yl)ethyl]-p-coumar-amide)와 flavonoid성분인 acacetin의 함량을 표 7에 나타내었다. Serotonin-Ⅰ함량은 0.24∼0.29% 수준으로 함유하고 있었고, Serotonin-Ⅱ 함량은 0.38∼0.46% 수준으로 함유하고 있었다. 아카세틴 함량은 0.10∼0.13% 수준으로 함유하고 있었다. 이러한 결과를 볼 때, 척추동물과 무척추동물의 신경전달물질 및 신경호르몬작용을 하는 물질로 알려진 세로토닌 화합물과 항산화작용을 가지고 있다고 알려진 플라보노이드 성분의 하나인 아카세틴을 함유한 탈지 홍화씨박 추출물을 이용하여 제조한 음료가 생체조절기능을 가지는 기능성음료로서 충분한 가치와 개발가능성을 가지고 있음을 알 수 있다.Serotonin compounds serotonin-Ⅰ ( N- [2- (5-hydroxy-1 H -indol-3-yl) ethyl] ferul-amide) and serotonin-II ( N- [2- (5-hydroxy-1 H- Indol-3yl) ethyl] -p-coumar-amide) and the flavonoids, acacetin, are shown in Table 7. Serotonin-I content was 0.24 ~ 0.29% and Serotonin-II content was 0.38 ~ 0.46%. The acecetin content was present at 0.10 to 0.13%. These results suggest that defatted safflower seed extracts containing serotonin compounds, known as neurotransmitters and neurohormonal agents in vertebrates and invertebrates, and acecetin, one of the flavonoids known to have antioxidant activity, It can be seen that the prepared beverage has sufficient value and development potential as a functional beverage having bioregulatory function.
7. 항산화 활성7. Antioxidant Activity
항산화활성을 측정하기 위하여 EDA(%)를 측정한 결과는 그림 1에 나타내었다. 음료-1은 94.79±2.26%의 항산화활성과 음료-2는 94.69±1.37%의 항산화활성으로 합성항산화제인 BHA 100ppm 농도의 93.83±1.49%의 항산화 활성보다 높은 항산화 활성을 보였다. 이러한 결과는 탈지 홍화씨박에 함유하고 있는 플라보노이드 성분인 아카세틴과 세로토닌 화합물 및 음료제조 시 사용한 유기산 등의 복합적인 요인에 의한 것으로 보인다.The results of measuring EDA (%) to measure antioxidant activity are shown in Figure 1. Beverage-1 showed 94.79 ± 2.26% of antioxidant activity and Beverage-2 had 94.69 ± 1.37% of antioxidant activity, which was higher than 93.83 ± 1.49% of BHA 100ppm. These results seem to be due to a combination of flavonoids, acecetin and serotonin compounds, and organic acids used in beverage production.
8. 음료에 대한 소비자 관능평가8. Consumer Sensory Evaluation of Beverages
탈지 홍화씨박 추출물을 이용하여 제조한 음료에 대한 관능평가 결과는 그림 2와 같다. 관능평가 항목인 색은 음료-1이 4.1±0.092, 단맛은 음료-3이 4.5±0.212, 신맛은 음료-4가 4.4±0.279, 쓴맛은 음료-2가 4.0±0.271, 향미는 음료-2가 4.6±0.316, 전체적 기호도는 음료-2가 4.4±0.324로 가장 높은 관능점수를 얻었다. 따라서 탈지 홍화씨박 추출물을 첨가한 음료 중 1% 인삼추출액과 홍화 황색색소를 첨가하여 제조한 음료-2가 전반적으로 높은 관능 점수를 얻은 것을 볼 때 음료의 관능평가의 주요한 평가요인으로 향미와 색이 작용한 것으로 볼 수 있다.Sensory evaluation results for beverages prepared using skim safflower seed extract are shown in Figure 2. The color of sensory evaluation items is 4.1 ± 0.092 for beverage-1, 4.5 ± 0.212 for beverage-3, 4.5 ± 0.279 for sour taste, 4.4 ± 0.279 for sour taste, 4.0 ± 0.271 for beverage-2 and flavor of beverage-2 The overall acceptability was 4.6 ± 0.316 and beverage-2 had the highest sensory score of 4.4 ± 0.324. Therefore, in view of the fact that beverage-2 prepared by adding 1% ginseng extract and safflower yellow pigment, the overall sensory score of beverages added with defatted safflower seed extract, flavor and color were the main evaluation factors of the sensory evaluation. It can be seen that it worked.
상기와 같이 본 발명은 탈지 홍화씨박 추출물을 이용한 기능성 건강음료의 제조방법으로서, 본 발명에 따르면 과거 홍화씨 기름을 착유한 후에 발생되는 탈지한 홍화씨박이 그대로 버려지던 것을, 탈지 홍화씨박의 유효성분인 세로토닌 화합물과 플라보노이드인 아카세틴이 함유되어 골질환 예방기능 및 항산화 효과에 뛰어난 효과가 있는 기능성을 지닌 새로운 기능성 음료 제품으로 제조하는 데 사용할 수 있어 환경오염 방지와 유용한 자원의 재활용이라는 두 개의 효과를 동시에 달성할 수 있고, 또한 탈지 홍화씨박 추출물을 음료의 제조에 이용함으로써 기존에 홍화씨를 식품으로 이용함에 있어 홍화씨 껍질이 너무 단단하여 분쇄 분말화하여 섭취할 경우에 소화장애 현상 등 애로점이 있던 문제점을 완전히 극복하여 섭취의 편리성을 기하고, 홍화씨박의 유효 성분을 유용하게 이용할 수 있게 되므로 국민건강과 농가 소득 증대에 크게 기여할 수 있을 것으로 생각된다.As described above, the present invention is a method for producing a functional health drink using degreasing safflower seed extract. According to the present invention, the degreased safflower seed generated after milking safflower oil in the past is discarded as it is, an active ingredient of degreasing safflower seed cake. Containing a compound and a flavonoid, acecetin, it can be used to make new functional beverage products that have excellent effects on the prevention of bone disease and antioxidant effects.Achieve two effects simultaneously: prevention of environmental pollution and recycling of useful resources. In addition, by using the defatted safflower seed extract in the manufacture of beverages, the safflower seed shell is too hard to be used as a food in the past to overcome the problems of difficulty in digestion, such as digestive disorders when ingested by pulverizing powder. By convenience of intake, red Since so useful to use the active ingredient in ssibak is thought to be able to contribute significantly to the increase in public health and farmers' income.
도 1은 탈지 홍화씨박 에탄올 추출 동결건조 분말의 제조과정을 나타낸 흐름도.1 is a flow chart showing the manufacturing process of skim safflower seed ethanol extract lyophilized powder.
도 2는 탈지 홍화씨박 에탄올 추출 동결건조 분말을 함유한 기능성 건강음료의 제조과정을 나타낸 흐름도.Figure 2 is a flow chart showing the manufacturing process of functional health drink containing skim seed ethanol extract freeze-dried powder.
도 3은 탈지 홍화씨박 에탄올 추출 동결건조 분말의 제조 시 배합수로 사용하는 1% 인삼추출액 및 5% 오미자 추출액의 제조과정을 나타낸 흐름도.Figure 3 is a flow chart showing the manufacturing process of 1% ginseng extract and 5% Schisandra chinensis extract used as a blending water in the preparation of skim safflower seed ethanol extract lyophilized powder.
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