KR20170014034A

KR20170014034A - Functional health foods and their preparation containing powdered Crassulaceae and cactus

Info

Publication number: KR20170014034A
Application number: KR1020150106315A
Authority: KR
Inventors: 박재규; 권용석; 김문기; 강성아
Original assignee: 재단법인 포항테크노파크
Priority date: 2015-07-28
Filing date: 2015-07-28
Publication date: 2017-02-08
Also published as: KR101768586B1

Abstract

The present invention relates to a functional health food containing powder of Orostachys japonica A. Berger and Opuntia ficus-indica P. Miller, and a manufacturing method thereof, and more particularly, to a manufacturing method of a functional health food, capable of minimizing loss of effective components in pulverization. According to the present invention, the method comprises the following steps of: collecting a body and a stem of Opuntia ficus-indica P. Miller to remove thorns therefrom and perform washing with water four times; finely pulverizing the Opuntia ficus-indica P. Miller in a wet mill, and putting the pulverized Opuntia ficus-indica P. Miller in an extraction bag to insert the extraction bag into a basket; inserting the Opuntia ficus-indica P. Miller and twice weight of the Opuntia ficus-indica P. Miller of purified water into a heating agitation apparatus at a temperature of 60C for 24 hours, and then extracting the heated extract at 120 revolution per minute (rpm) for 30 minutes; and heating and agitating the extract at a temperature of 65C under a pressure of 60 Torr for six hours to concentrate the extract to be 5 wt% of the total volume. A method of pulverizing Orostachys japonica A. Berger comprises the following steps of: inserting 100 parts by weight of Orostachys japonica A. Berger, 10 parts by weight of pear, and 200 parts by weight of purified water into a heating agitation apparatus to heat the mixture at a temperature of 20C for 24 hours; extracting the heated extract at 120 rpm for 30 minutes; heating and agitating the extract at a temperature of 65C under a pressure of 60 Torr for six hours to concentrate the extract to be 5 wt% of the total volume; freeze-drying the extract at a temperature of -40C for eight hours and then drying the extract through uniform terminal raise up to 25C; and using an ultrafine pulverizer to pulverize the dried Orostachys japonica A. Berger extract.

Description

TECHNICAL FIELD [0001] The present invention relates to a functional health food and a preparation method thereof,

The present invention relates to a method for producing a functional health food in which a lot of ingredients attracted to the human body are contained in a large quantity and the powder and the nutrient powder are powdered so that anyone can easily taste it anywhere.

Wassong is a perennial plant growing in mountains and rocks in each region of Korea. It grows well on sunny rocks and old tiled roofs. Because the shape of the overgrowth resembles a pine tree or a pine flower, the tile and the pine tree together are called " The height is about 15 ~ 50cm, the leaves are attached to the main stem, and the tip is sharp like a thorn. Flowers bloom from the lower part of the stem to the white, gradually rising upwards. When the peduncle comes up, all the denser leaves go up from the bottom to the top and loose. When the flowers bloom and the seeds grow, the leaves remain dead. Wassong is also propagated by seeds and has a characteristic of propagating itself around the body of a 2-year-old. Wassong is a medicine that increases the immunity antibody that decrypts the cancer and the carcinogen. It cleanses the blood, purifies the cholesterol, and triglycerides by heating, detoxifying and bleeding, calms the swelling, It can also be used as a medicinal product with the effect of preventing hardening.

In particular, it is consumed in a healthy diet or diet, and it is processed into raw juice, tea, fruit wine, ring or powder. Recently, a study on the antioxidant activity of phytochemicals such as sterols, triterpenoids, flavonoids, and phenolic compounds has been carried out. , The antioxidant activity and the stability against heat and pH of the extracts were examined.

Opuntia ficusindica var. Saboten is a perennial herb that belongs to cactus and Opuntia, and is native to the southern coastal region. It has long been used as a private medicine for diabetes, constipation, hypertension, appetite enhancement, bronchial asthma, edema and burns. In addition, Baeknyoncho contains Vitamin C, it improves immunity against various diseases, and it contains a large amount of dietary fiber, so it gives a feeling of fullness, so it is effective for dieting, and it is said to be effective for skin beauty and arthritis. have.

As a related prior art using watson and perennial herb, Korean Patent No. 10-1415706 discloses a technique for producing beverages and health food products using mung bean curd and green tea extract and its preparation method, and disclosed in Korean Patent Publication No. 2015 -49769 discloses a method of manufacturing and commercializing a health functional food using a salmon, and Korean Patent No. 10-1152003 discloses a " antithrombotic composition containing an extract of Wansong " 10-1343382 discloses an ' rape-containing yellow rice and a process for producing the same. &Quot;

Korean Patent No. 10-0772062 discloses a food composition containing juice and a method for producing the same, and Korean Patent Publication No. 2000-0012493 discloses a method of preparing a cacao juice or pulp Is disclosed in Korean Patent No. 10-1528365, which discloses a method for preparing aged surface using a perennial plant powder. Also, a thesis (Lee, Su Jung, Jong Won Seo, Shin Jung Hye et al.) On "Antioxidant Effect of Waste by Drying Method" is known.

However, none of the above prior art discloses or suggests a technique for food using a mixture of Wassong and Baicang Bee, and in particular, there is no disclosure of a technique for producing them by pulverizing Wassong and Baicang Beet.

1. Korean Patent No. 10-1415706 1. Korean Patent Publication No. 2015-49769 1. Domestic registered patent No. 10-1152003 1. Korean Patent No. 10-1343382 1. Korean Patent No. 10-0772062 1. Domestic Patent Publication No. 2000-0012493 1. Domestic registered patent No. 10-1528365

Antioxidant Effect of Warming by Drying Methods ("Su Jung Lee, Seo Jong Kwon, Shin Jung Hye and 2 others")

It is an object of the present invention to produce powdered foods using both Wassong and Baegusaek.

In addition, the present invention is to produce a functional food using the above antioxidant and diet functions of Wassong and Baeknyoncho. It is a further object of the present invention to minimize the loss of effective ingredients of the perennial plant during and after pulverization by using the pulverization method of the present invention.

In order to solve the above-mentioned problems, according to the pulverization process of the present invention, it is preferable to use a pulverization method using a superfine pulverizer to obtain a pulverized powder, Which is characterized by antioxidant and anti-obesity activity.

Although it has excellent antioxidative and dietary functions, it has not been commercialized due to its difficulty in taking it. However, it can be easily carried by preparing the powdery functional food containing the nutmeg and the perennial plant according to the present invention. It is a functional health food which improves the merchandise by adding additives such as xylitol and grape flavor and eliminating the objection of taking.

1 shows a powdered state of the product of the present invention.
FIG. 2 is a diagram showing a stick packing form of the present invention product.

[Manufacture of wastepaper]

To prepare the warsh powder, first wash the dried feed four times. Wash the pear (fruit) twice and remove the shell and seed parts. 100 parts by weight of the washed raw material, 10 parts by weight of the above-mentioned raw material and 200 parts by weight of purified water were put into a heating stirrer and heated at a temperature of 60 ° C for 24 hours, and then the heated mixture was extracted at 120 rpm for 30 minutes. The extract was concentrated to a concentration of 5% by weight of the total volume by heating and stirring at 65 torr for 6 hours at 60 torr. The concentrate was lyophilized at minus 40 ° C for 8 hours, then equilibrated to 25 ° C, dried and finely pulverized to obtain nanoparticles. The reason why we add boats in the above is that we have a cool feeling and at the same time relax the bitter taste and the thick taste of warsong by the sugar of the boat. The manufacturing process of the warsh powder is shown in Table 1 below.

Manufacturing process of warshon powder

[Manufacture of powders of 100 years old]

Collect the trunk and stem of the white perennial plant, remove the thorns, and wash it four times with water.

After finely crushing the perennial plant using a wet grinder, put it in a basket for extraction. The heated mixture was heated at 60 ° C for 24 hours, and then the mixture was extracted at 120 rpm for 30 minutes so as to extract as much mucin as possible from the mucus. The extract was concentrated to a concentration of 5% by weight of the total volume by heating and stirring at 65 torr for 6 hours at 60 torr. The concentrate was lyophilized at minus 40 ° C for 8 hours, equilibrated up to 25 ° C, dried, and pulverized with pin mill to obtain perennial powder. When the perennial plant is pulverized by the conventional method, it is not possible to recover the mucin component contained in the perennial plant. However, in the present invention, the mucin component contained in the perennial plant was recovered by heating at 60 ° C for 24 hours. The production process of the perennial plant powder of the present invention is shown in [Table 2].

Manufacturing process of Baekseoncho powder

[Production of solid content powder]

10 to 20 parts by weight of a salmon powder, 50 to 100 parts by weight of xylitol, 2 to 5 parts by weight of a lactic acid bacterium, 0.5 to 1 part by weight of vitamin C, fructo-oligosaccharide or lactose is added to 100 parts by weight of the above- To 5 parts by weight, grape flavor, or banana flavor. Among the above-mentioned ingredients, fructooligosaccharide and lactose are selectively used, and grape and banana flavor are also selectively used. The above powder composition was pulverized with a pin mill and then prepared into a stick package. The manufacturing process is shown in [Table 3].

Solid-state manufacturing process

Item Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Powder of perennial plant 100 100 100 100 100 100 Wars powder 10 12 14 15 18 20 Xylitol 50 60 100 60 70 100 Grape incense 0.3 0.3 0.5 0 0 0 Banana incense 0 0 0 0.3 0.3 0.5 Fructooligosaccharide 2 3 5 0 0 0 Lactose 0 0 0 2 3 5 Lactobacillus 2 2 3 3 4 5 Vitamin C 0.5 0.5 0.5 One One One

Sensory test

Each of the compositions according to the present invention prepared in Examples 1 to 6 was subjected to a sensory test. The sensory evaluation was carried out by selecting 30 well - trained healthy adults as sensory test agents. The sensory scores were measured by the 10 - point symbol scale method divided into 5 items such as color, flavor, taste, texture and overall taste. The results of the sensory test according to this example are shown in Table 5 below.

Sensory test result

According to the results of the above Table 5, there was no significant difference in the color and the like when analyzing the preference degree of the functional health food containing each of the wako powder and the perennial powder of the present invention. However, It was found that the products of Examples 3 and 6 having higher contents of xylitol, oligosaccharide or lactose were higher in overall acceptability than the products of Examples 1 and 4. However, this experiment may be used as an index for measuring the degree of resistance to taste as a food.

Claims

And 10 to 20 parts by weight of a sustained-release powder based on 100 parts by weight of the perennial plant powder.

The method according to claim 1,
The present invention relates to a method for producing a perennial herbal powder, comprising the steps of: adding 50 to 100 parts by weight of xylitol, 2 to 5 parts by weight of lactic acid bacteria, 0.5 to 1 part by weight of vitamin C, 2 to 5 parts by weight of fructooligosaccharide or lactose, And 0.3 to 0.5 parts by weight of the total weight of the functional food.

3. The method of claim 2,
And 5 parts by weight of fructooligosaccharide.

3. The method of claim 2,
And 0.5 part by weight of grape flavor.

Collecting the trunk and stem of the perennial plant, removing the visibility, and washing the plant with water four times;
Finely crushing the perennial plant using a wet grinding machine, and then putting it in a basket for extraction into a basket
The heated stirring apparatus is charged with purified water of 100 milligrams per hectare and double the weight and heated for 24 hours at a temperature of 60 DEG C. and then the heated mixture is extracted at 120 rpm for 30 minutes
The extract is heated and stirred at a pressure of 60 torr at 65 ° C for 6 hours to concentrate the extract to 5% by weight of the total volume.
100 parts by weight of soybean curd, 10 parts by weight of pear, and 200 parts by weight of purified water were put into a heating and stirring apparatus and heated at a temperature of 60 ° C for 24 hours; Extracting the heated mixture at 120 rpm for 30 minutes; The extract is heated at 60 torr and agitated for 6 hours at 65 ° C to be concentrated to 5% by weight of the total volume. Drying the concentrate by freeze-drying at a temperature of minus 40 ° C. for 8 hours, raising the temperature evenly up to 25 ° C., A pulverizing and drying step of pulverizing the dried persimmon extract with a micronizer; And
10 to 20 parts by weight of salted powder, 50 to 100 parts by weight of xylitol, 2 to 5 parts by weight of lactic acid bacteria, 0.5 to 1 part by weight of vitamin C, 0 to 5 parts by weight of fructooligosaccharide, 0 to 5 parts by weight of lactose, 5 to 5 parts by weight, grape flavor 0 to 0.5 part by weight, and banana flavor 0 to 0.5 part by weight, based on the total weight of the composition.