KR20070081496A - A method for preparing bean component microcapsule having good loog stability property - Google Patents

Abstract

A method of manufacturing bean microcapsules having long-term stability by dissolving or suspending beans in water and subjecting to ultrasonic treatment is provided. The food products contain a physiologically active substance and are easily absorbed into the body. Beans are ground to about 100meshes, dissolved or suspended in water while stirring for 1 to 30min and subjected to ultrasonic treatment for 30sec to 5min to obtain a bean microcapsule which is in the shape of liquid or powder. In the process, 0.1 to 0.5% by weight of ginseng powder can be added. The beans are black beans, kidney beans, small black beans, yellow beans, white beans, mung beans, peanuts and red beans.

Description

A Method for Preparing Bean Component Microcapsule Having Good Loog Stability Property}

1 is an electron micrograph (x2,000) of the soybean-containing microcapsules according to an embodiment of the present invention,

Figure 2 is an electron micrograph (x10,000) of the soybean-containing microcapsules according to another embodiment of the present invention,

3 is an electron micrograph (x2000) of the soybean-based microcapsules having a ginseng content (0.05%) outside the scope of the present invention,

Figure 4 is an electron micrograph (x2000) of the soybean component microcapsules having a ginseng component content (0.1%) according to another embodiment of the present invention,

5 is an electron micrograph (x2000) of soybean microcapsules having a ginseng component content (0.5%) according to another embodiment of the present invention,

Figure 6 is an electron micrograph (x2000) of soybean microcapsules having a ginseng component content (1%) outside the scope of the present invention.

The present invention relates to a method for producing soybean microcapsules with excellent long-term stability, and more particularly, to a method for preparing microcapsules capable of effectively delivering pharmacological ingredients while stably preserving the main bioactive substances contained in soybeans. will be.

Beans, an annual plant of the Rosaceae legume, are widely grown as edible crops. Since ancient times, soybeans were referred to as soybeans, but nowadays, the seeds of legumes used for food are often referred to collectively. If you classify beans according to their purpose, they are common beans for general use, oil beans suitable for squeezing oil, rice beans for eating in rice, bean sprouts (scavenger bean) and green onions for growing bean sprouts. They are divided into green bean beans, which are used as feed for livestock. In addition, they may be classified according to the size or ecological characteristics of the seeds.

Soybeans generally contain 335 calories in 100g of protein, 38% protein, 18% lipid and 7% sugar. Minerals contain 208 mg and 6.5 mg of calcium and iron, respectively, and vitamins are rich in A, E, B1, B2, and niacin.

Protein content varies greatly among soybean varieties, with approximately 40% of the essential amino acids being one of the best balanced amino acids. These proteins reduce the levels of cholesterol, lipids and lipoproteins in the blood, helping to prevent atherosclerosis and heart disease. Soy protein, in particular, has been reported to alleviate renal dysfunction such as proteinuria, tissue damage, hyperlipidemia and increased glomerular permeability. Soy protein is also effective in preventing cholelithiasis.

The fat content also varies greatly among soybean varieties, with about 15% saturated fatty acids and 85% unsaturated fatty acids being rich in nutritionally essential fatty acids, which is important as a source. In addition, soybean oil is maintained in a liquid state at a wide range of temperatures, low palmitic acid is suitable for the production of semi-hardened oil, and about 0.33% of vegetable sterols are known to be effective in preventing arteriosclerosis by lowering blood cholesterol. Soy-containing phospholipids are effective in improving brain function, preventing senile dementia, and preventing blood cholesterol accumulation. Saponins are known to have high anti-aging effects by inhibiting the formation of lipid peroxide. In addition, isoflavones inhibit cancer cell proliferation, and are effective in inhibiting breast cancer, colon cancer, lung cancer, etc., and inhibiting osteoporosis and chronic diseases such as renal failure and kidney disease. It is known to suppress rapid blood alcohol concentration increase after drinking. As a hormone therapy for postmenopausal women, estrogen administration is known to increase the likelihood of cancer of the reproductive organs. Ingestion of soy reduces the symptoms associated with menopause, does not cause hyperlipidemia or changes in breast and intrauterine myopathy observed with estrogen, and systemic fever observed in postmenopausal women is alleviated by soybean components. Known.

Sugar content also varies considerably between varieties, ranging from 6.0% to 12.1%, of which there are few monosaccharides and oligosaccharides account for 2.7%, including 4.2% sucrose, 1.3% raffinose, and 2.7% starchiose. Starch is little and cellulose and hemicellulose are accounted for. Soy oligosaccharides promote the growth of useful gut bacteria. In addition, dietary fiber contained in soybeans is effective for promoting cholesterol excretion and physiology for intestinal function.

There is no effective technique for soybean-containing microencapsulation that can effectively deliver pharmacological ingredients in vivo while stably preserving the main bioactive substances contained in such beans.

Therefore, an object of the present invention is to effectively extract the main physiologically active ingredients in soybean ingredients and to prepare microcapsules using only their own ingredients.

Another object of the present invention is to increase the efficiency of the prepared microcapsules and to prepare microcapsules having water solubility.

In order to achieve the above object, according to an aspect of the present invention,

A first step of grinding beans;

A second step of dissolving or suspending the ground soybean in water to prepare a solution containing a bioactive substance; And

There is provided a method for producing a microcapsule having excellent long-term stability containing the soybean component comprising a; a third step of the ultrasonic treatment of the solution containing the bioactive material.

According to another aspect of the present invention,

Long-term stability containing the soybean component further comprising; adding a ginseng powder or extract to the water in the range of 0.1-0.5% by weight prior to dissolving or suspending the ground soybean during the second step of the method A method of making this excellent microcapsules is provided.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

Beans are used as the physiologically active substance that is included in the microcapsules in the present invention. The types of beans that can be used are black beans, wool beans, chestnut beans, yellow beans, white beans, green beans, peanuts, etc. are all available.

On the other hand, the number and size of the microcapsules were different according to the types of beans, and the total number of capsules was black beans, yellow beans, chestnut beans, peanuts, white beans, green beans, and wool beans, and the microcapsules of 2.5 μm or less were used. The ratio of yellow beans and chestnuts was the highest.

On the other hand, the red beans corresponding to the legume is also very high microcapsules ratio of less than 2.5㎛ 96.5 $ is very effective when producing microcapsules.

Microencapsulation using the soybean component as described above is not limited to this, it is preferable to go through the following manufacturing steps.

As a first step, soybeans are ground and then as a second step, soy flour is dissolved or suspended in water to prepare a bioactive substance-containing solution. At this time, soybean powder can be added up to 50g based on 100ml of water, but when used in excess, microcapsules cannot be obtained when used in excess, so it is appropriate to add about 5g to about 20g to make a highly fluid aqueous phase.

In addition, the finer the soy flour, the better, and it is particularly preferable that it is around 100 mesh. The type of soybean used is not limited to soy flour, and may be added directly to the water (soymilk) obtained from the soybeans and then subjected to further steps.

Then, the bioactive substance-containing solution obtained from the second step is sonicated to induce the formation of microcapsules. At this time, the ultrasonic treatment time may cause the degeneration of the bioactive substance during the ultrasonic treatment for 30 minutes or more, and the preparation of the microcapsules is effective even in the treatment of short time within 5 minutes or more for 30 seconds, but not limited to this in order to improve the encapsulation efficiency. It is preferable to use an ultrasonic emulsifier.

By including the above steps to extract the main physiologically active substance of soybeans and at the same time to induce microencapsulation can be easily digested absorption and stable in the long term, by containing only the unique components of soybeans by preparing microcapsules with only soybean itself Not only can you produce products, but also improves the solubility It has the advantage of providing convenience when drinking. The soybean-containing microcapsules thus prepared may be in liquid or powder form.

On the other hand, the present inventors from the x2000 times electron micrograph (FIG. 1) and x10000 times electron micrograph (FIG. 2) of the microcapsules produced only in the soybean-containing components as described above, It was confirmed that it is a severely shrunk polygonal structure, it was also confirmed that the interior is empty.

The interior cavity may contain a variety of contents required, it was confirmed that the use of ginseng can provide excellent microcapsules in terms of the number, size and shape of the soybean-containing microcapsules simultaneously with the pharmacological effect.

Ginseng is a perennial semi-negative sage root and shoots emerge from the roots of the ground every spring, and leaves and stems die every fall. Botanically, it belongs to the genus Oga ginseng, and its scientific name is Panax ginseng CA Meyer . In Korea, artificial cultivation began more than 1,000 years ago, but it was cultivated during the Joseon Dynasty (1567 ~ 1608). The efficacy of ginseng in the Sinnonbonchogae said, "Ginseng mainly to protect the five intestine, to stabilize the mind, stop the alert (경계), brighten the eyes, make the head wise and prolong the life (壽命) when taken for a long time." In addition, the name of the memorial and herbaceous tree contains the ginseng's efficacy.

Since the beginning of research on the active ingredients of ginseng in modern times, in addition to 22 protoparanaxadiols, 11 protopanaxatriols, and 1 oleanoline saponin, polysaccharides, polyacethyrene and phenolic compounds, and essential oils Physiologically active ingredients, such as peptides, alkaloids and vitamins, have been found. In other words, 21 kinds of panaxan were isolated from ginseng as a polysaccharide component. Glycosides of ginseng saponin include panaxadiol, panaxtriol, β-cystosterol, and oleanolic acid. In addition to panacen, which is isolated from 60 ~ 110 ℃, as a unique ingredient of ginseng, panasinol A, B, and ginsenol, which are a kind of methoxyprazine and sesquiterpene alcohol, have been reported. Panaxynol, panaxydol and panaxytriol are typical polyinsenes contained in ginseng, and about 20 kinds of polyacetylenes have been investigated. These polyacetylenes have the effect of inhibiting the proliferation of tumor cells. Panaxytriol, a unique ingredient, inhibits the proliferation of cancer cells.

Phenolic components contained in ginseng include about 10 or more kinds, including maltol, salicylic acid and vanilie acid, among which maltol has an antioxidant effect. Nitrogen content in the roots of ginseng is about 2-3% of the total weight, of which 60-90% is water-soluble nitrogen. About 20% of the water-soluble nitrogen is protein and consists of the rest of the peptides and various amino acids. Alkaloids, including choline, were separated from more than 10 species and inhibited growth of Hela-cell and KS-cell. Peptides act like insulin and are effective in diabetes.

In addition, ginseng contains 24 kinds of amino acids, nucleic acid bases such as uracil, guanine and adenine, and uridine and adenosine. Adenosine has a similar effect with insulin. Flavonoids (flavonoids) contain the stems and leaves of ginseng, camphorol, tripolim, panacenoid and the like. Ginseng contains water-soluble vitamins such as Vitamin B1, B2, B12, Biotin, Vitamin C, Nicain, Pantothenic acid and Folic acid. Ginseng contains trace elements such as manganese, copper, vanadium, cobalt, arsenic, germanium, phosphorus, aluminum, nickel, and the like. Particularly, germanium is known to convert senescent cells into neoplastic cells and have high anticancer activity through cytotoxicity. Ginseng contains enzymes such as amylase and phenolase. Red ginseng contains 24 kinds of free fatty acids.

Before or after adding such ginseng powder to water in the second step In this case, the ginseng powder may be added within the range of 0.1-0.5% based on 100 ml of water. The content range is set within the range in which a small and spherical microcapsules can be manufactured in consideration of the size and content of the capsule and the economical efficiency in manufacturing.

The ginseng used herein is not limited to ginseng powder, it is also possible to use the form of diluting ginseng in advance after diluting the water.

Meanwhile, the ginseng-containing soybean-containing microcapsules prepared as described above may be in a liquid or powder form.

Hereinafter, the present invention will be described in more detail based on the following examples. However, the following examples are intended to illustrate the invention and are not intended to limit the invention thereto.

Example 1 Effect of Bean Type on Microcapsule Formation

This experiment was carried out to investigate the possibility and efficiency of microencapsulation according to soybean varieties.

First, 10g of various kinds of soybeans were dissolved in a solution of 0.5g of arginine in 100ml of water, and 1ml of soybean oil containing 0.5% of emulsifier (HLB 16.7) was added. Stirring induced the formation of microcapsules. The solution thus prepared was mixed with 1% trypanbulul solution in the same amount, and then the number of microcapsules and the ratio of nanocapsules were examined under a microscope (400 times), and the results are shown in Table 1 below.

TABLE 1

Kinds Number of microcapsules (ratio) <2.5 > 2.5 Total capsules Black Beans 3156 (79.7) 801 (20.3) 3957 Wool 1464 (79.8) 370 (20.2) 1834 Chestnut beans 2776 (80.5) 671 (19.5) 3447 Yellow beans 3160 (88.2) 442 (11.8) 3602 various phases 1912 (76.0) 605 (24.0) 2517 green gram 1896 (76.7) 577 (23.3) 2473 peanut 1864 (69.3) 826 (30.7) 2690 red bean 2916 (96.5) 106 (3.5) 3022

As shown in the table, the microcapsules prepared according to the types of beans showed a significant difference in the number and size. In other words, the total number of capsules was black beans, yellow beans, chestnuts, peanuts, white beans, green beans, and wool beans, and the ratio of microcapsules below 2.5um was higher in order of yellow beans and chestnuts. On the other hand, red beans also had a large number of microcapsules. Especially, the microcapsules of less than 2.5um were very high as 96.5%.

In conclusion, all of them can be used in the production of microencapsulated products, and considering the main ingredients already contained, it is thought that the preparation of microcapsules is possible.

Example 2 Efficiency of Microcapsules Containing Soy-containing Bioactive Materials

This example was carried out to investigate the possibility and efficiency of microcapsule preparation using only soybean ingredients.

10 g of ground pulverized soybean powder was dissolved in 100 ml of water and sonicated for 1 minute and 30 seconds using an ultrasonic emulsifier to induce the formation of microcapsules.

The solution thus prepared was mixed with 1% trypanbulul solution in the same amount and then examined the ratio of the number of liquid microcapsules and nanocapsules under a microscope (1000 times), and the results are shown as a control in Table 2 below.

On the other hand, the liquid capsule solution prepared by using a spray dryer to make a capsule powder, dissolved 100 times in distilled water was measured the ratio of the number of nanocapsules and nanocapsules, and after applying the microcapsule powder with platinum electron microscope (FE-SEM The shape and size of the powder microcapsules at 2,000, 10,000, and 25,000 magnification were investigated under the following formulae. The results are shown as the control in Table 3 below.

In addition, a 2000 times magnification electron micrograph is shown in FIG. 1 and a 10,000 times electron microscope picture is shown in FIG. 2, respectively.

Example 3 Efficiency of Microcapsules Containing Soy Sauce-containing Bioactive Substances

This experiment was carried out to investigate the effects of ginseng components to improve the production of microcapsules.

Ginseng powder was added to 100 ml of water at 0.05, 0.1, 0.5 and 1%, and then 10 g of soy flour was dissolved, and ultrasonication was performed using an ultrasonic emulsifier for 1 minute and 30 seconds to induce the formation of microcapsules.

The prepared solution was mixed with 1% trypan blue solution in the same amount, and then examined the ratio of the number of liquid microcapsules and nanocapsules under a microscope (1000 times), and the results are shown in Table 2 together.

On the other hand, the liquid capsule solution prepared by using a spray dryer to make a capsule powder, dissolved 100 times in distilled water was measured the ratio of the number of nanocapsules and nanocapsules, and after applying the microcapsule powder with platinum electron microscope (FE-SEM The shape and size of the powder microcapsules at 2,000, 10,000, and 25,000 times magnification were investigated, and the results are shown together in Table 3 below.

In addition, the 2000 times magnification electron micrograph containing 0.05% of ginseng components in FIG. 3, the 2000 times magnification electron micrograph containing 0.1% in FIG. 4 and the 2000 times magnification electron micrograph containing 0.5% in FIG. 5, containing 1.0% 2000 The magnification electron micrographs were respectively shown in FIG.

TABLE 2

Size of microcapsules (um) Control Treatment group (Ginseng powder addition concentration,%) 0.05 0.1 0.5 One <1 1460 (79.6) 1191 (82.4) 1804 (89.6) 931 (84.7) 811 (83.1) > 1 375 (20.4) 255 (17.6) 294 (10.4) 169 (15.3) 165 (16.9) total 1835 1446 2098 1099 976

TABLE 3

Size of microcapsules (um) Control Treatment group (Ginseng powder addition concentration,%) 0.05 0.1 0.5 One <1 428 (84.4) 215 (83.0) 138 (78.4) 511 (78.7) 172 (77.8) > 1 79 (15.6) 44 (17.0) 38 (21.6) 138 (21.3) 49 (22.2) total 507 259 176 649 221

Example 2 Results

As shown in Table 2, the number of control capsules prepared by sonication only with soybean components was 1835, of which 79.6% were nanometer-sized microcapsules. It is possible to produce microcapsules of bioactive substance.

In addition, as can be seen in Table 3, in the case of the microcapsule powder prepared only with soybean components, the number of microcapsules was 507, of which 84.4% was nanometer-sized microcapsules. As a result, it is possible to prepare microcapsule powder using only soybean ingredients, and thus to produce microcapsule powder products containing soybeans.

On the other hand, as shown in Figures 1 and 2, the microcapsules produced only by the components containing soybean itself is a severely shrunk polygonal structure (Fig. 1), it can be confirmed that the inside is empty can contain the contents (Fig. 2). .

Example 3 Results

As shown in Table 2, when the ginseng powder was added to improve the efficiency of microcapsules preparation and the value of the product, the number of microcapsules was higher in the 0.5% ginseng treatment than the control. Therefore, it is recommended to add 0.5% ginseng component to the preparation of microcapsule powder of soy-containing bioactive substance.

On the other hand, as shown in Table 3, in the experiment that participated in ginseng powder to improve the efficiency of microcapsules manufacturing and product value, the number of microcapsules was increased in the 0.1% ginseng treatment compared to the control, and the number of nanocapsules increased. Therefore, it is recommended to add 0.1% ginseng component to liquid microencapsulation of soy-containing bioactive substances.

3 to 6, when the ginseng powder was increased from 0.05% to 1%, there was a difference in the size and shape of the capsule, especially when 0.1% ginseng was added, but the size was smaller than 0.05%. However, when 0.5% ginseng was added, the size was smaller and the shape was spherical. On the other hand, when 1% ginseng was added, it became crushed again, showing small and large sizes. Therefore, considering the size and content of the capsule in the microencapsulation of soybean-containing ingredients and the economics of manufacturing, it is recommended that the ginseng addition of 0.5% to produce a small microcapsules and spherical microcapsules.

In conclusion, soybean can be used as a microencapsulated material, and it is also possible to produce microencapsulated products using soybean itself. In this case, the addition of ginseng at the 0.1-0.5% level can increase the efficiency of microcapsule production and further increase the value of the microcapsule powder due to the addition of ginseng components.

According to the production method of the present invention, extracting the main bioactive substances of the soybean and at the same time induce microencapsulation can be easily digested absorption and stable in the long term, by containing only the unique components of soybean by preparing microcapsules with only soybean itself Not only can the product be produced, but also the convenience of drinking can be given by improving the solubility by the water-soluble wall material.

While the invention has been shown and described with respect to particular embodiments, it will be understood that various changes and modifications can be made in the art without departing from the spirit or scope of the invention as set forth in the claims below. It will be appreciated that those skilled in the art can easily know.

Claims (10)

Grinding the beans; Dissolving or suspending the ground beans in water to prepare a bioactive substance-containing solution; And Ultrasonic treatment of the solution containing the physiologically active substance to precipitate the microcapsules; According to claim 1, wherein the beans contain soybean ingredients with excellent long-term stability, characterized in that at least one selected from the group consisting of black beans, wool beans, chestnut beans, yellow beans, white beans, green beans, peanuts and red beans corresponding to legumes Preparation method of microcapsules The method of claim 1, wherein the soy flour has a grinding size of about 100 mesh. The method of claim 1, wherein the grinding or suspending process is made by stirring for 1-30 minutes. The method of claim 1, wherein the sonication time is in the range of 30 seconds to 5 minutes. According to claim 1, wherein the soybean milk instead of the soybean powder is characterized in that the long-term stability of the soybean-containing microcapsules containing method characterized in that the stability is added According to any one of claims 1 to 6, wherein the prepared microcapsules is a method for producing a soybean-containing microcapsules excellent in long-term stability, characterized in that the liquid or powder form Grinding the beans; Adding ginseng powder to water in the range of 0.1-0.5% by weight; Dissolving or suspending the ground soybean in water to which ginseng powder is added to prepare a solution containing a bioactive substance; And Ultrasonic treatment of the solution containing the physiologically active substance to precipitate the microcapsules; According to claim 8, Instead of the ginseng powder, a method of producing a soybean ingredient-containing microcapsules excellent long-term stability, characterized in that the dilution is used to ginseng extract. 10. The method of claim 8 or 9, wherein the prepared microcapsules are in a liquid or powder form.

Images