KR20170107882A - Method of extracting natural chlorophyll from plant cells to utilize as food and manufacturing method of stabilizing natural chlorophyll on food - Google Patents

Abstract

The present invention relates to a method for inserting natural chlorophyll a to stabilize the natural chlorophyll a. As a result of extracting the natural chlorophyll a, inserting the extracted natural chlorophyll in a mixture of milk powder, cooking oil (soybean oil, nuts, olive oil, grape seed oil, and sunflower seed oil), protein (soybean protein, milk serum protein (WPI, WPC, and WPH), casein protein, and egg protein), a mixture of cooking oil and protein, or a mixture of milk powder and bean powder, storing the same, and analyzing change of content of the chlorophyll a in food over time, content of the chlorophyll a was identified to be maintained for up to 8 months after storage when the chlorophyll a is inserted in the milk powder. Afterwards, the chlorophyll a is expected to be stored for a longer period of time. When the chlorophyll a is inserted in cooking oil and is stored in a soft capsule to be prevented from coming in contact with air, stability is increased. When the chlorophyll a is inserted in the mixture of protein and soy milk or the mixture of milk powder and bean powder, active ingredients were identified to be preserved for a quite long period of time even though the active ingredients start to be slowly decomposed after storage. According to the method for inserting the extracted chlorophyll a in food or protein, the natural chlorophyll, hard to store, was identified to be effectively stored for 8 months or longer. Accordingly, the natural chlorophyll a can be used as common food.

Description

TECHNICAL FIELD The present invention relates to a method of effectively extracting chlorophyll-a from a plant cell to utilize natural chlorophyll-a as a food, and to various methods of producing chlorophyll-a from plant cells to stabilize natural chlorophyll food}

The present invention relates to a storage method in which the stability of chlorophyll-a is increased by placing natural chlorophyll a in a food.

Natural chlorophyll a (chlorophyll a) is a photosynthetic pigment present in plant leaves, vegetable algae or seaweed. It has been confirmed that natural chlorophyll a releases various heavy metals and radioactivity from the human body into the body. It removes various toxins accumulated in the body of modern people from the body and functions absolutely necessary for modern people who are exposed to pollution.

Another function of natural chlorophyll a is the ability to burn up excess accumulated nutrients in the body and use it as energy. It has been proven that the function of using the energy as incinerator of neutral lipid peroxidation cholesterol, which is accumulated more than necessary in the body, works in the body, so that the blocked blood vessels are opened and the blood circulation is smooth.

In addition, natural chlorophyll a plays a role in forming catalase that decomposes active oxygen in the body, removing active oxygen in the cell, and causing hematopoietic action such as raising the levels of white blood cells and erythrocyte neutrophils.

To date, the effects of chlorophyll-a on the antimutagenic, anti-DNA adduct, anti-genotoxic, anti-chromosomal, tumor suppressive, and anti-cancer effects have been known. , Anemia, trauma healing, diabetes, gastroenteritis, odor elimination, cirrhosis, arthritis, hangover relief, periodontal disease, rape, freckles, wounds, atopy, acne, skin improvement, hypertension, cardiovascular disease, cardiovascular disease, Antiviral, antiallergic, anti-bacterial, anti-cholesterol, and stimulates metabolism.

Natural chlorophyll a is present in a relatively stable state because it is surrounded by a solid thylakoid membrane in plant cells. Natural chlorophyll is not absorbed into the body through the ingestion of plants because humans do not have thylakoid degrading enzyme. Natural chlorophyll a extracted from plant cells can be absorbed into the body, but it is difficult to ingest because chlorophyll a easily breaks on contact with light, high temperature and air.

According to the existing chlorophyll-a extraction method, natural chlorophyll-a can be extracted from the leaves of all plants, but since the content of chlorophyll-a differs greatly, plants that can be extracted most efficiently are chlorella or spirulina spirulina). These microorganisms are easy to cultivate and contain a large amount of chlorophyll-a, which can effectively extract chlorophyll-a. However, it is difficult to store these microorganisms in a living state in terms of stable storage of raw materials. If frozen and stored, it is possible to prevent decay, but this also causes a problem that chlorophyll-a is destroyed. In addition, when extracted with live chlorella, it is nutritionally advantageous to extract various other nutrients together with chlorophyll a and store them as foods.

However, in spite of the efficacy of chlorophyll-a for various diseases, chlorophyll-a for food intake in a natural state is difficult to be absorbed in the body, easily broken in extraction process, and difficult to be stored for a long time. The need for the development of a stabilization method has been emerged.

With respect to the extraction of natural chlorophyll a or the method of stabilizing extracted chlorophyll-a, in the method for preparing chlorin in the patent 10-0808630 and the patent 10-0808630, the components other than chlorophyll-a are treated as impurities, A method of extracting chlorophyll-a with a 70% or more alcoholic beverage, but it is an effective method for obtaining chlorophyll-a only for producing chlorin, or a method for preparing chlorophyll-a by food Is an inefficient method.

In addition, Patent Document 10-0979224 discloses a stabilized chlorophyll-a composition comprising chlorophyll-a and an antioxidant as a stabilizer of chlorophyll-a and a method of stabilizing chlorophyll-a, but it is stable to the food used in the present invention Increased storage methods have not been known to date.

Accordingly, the present inventors have found that when extracting natural chlorophyll-a and stably storing the extracted chlorophyll-a, the extracted chlorophyll a is used as a powdery, oil (soybean oil, nuts oil, olive oil, grape seed oil, sunflower seed oil) Protein, whey protein (WPI, WPC, WPH), casein protein, egg protein), or a mixture of edible oil and protein, or milk powder and soybean flour mixture. The chlorophyll- When stored in powdered milk, chlorophyll-a was retained up to 8 months after storage. When stored in soft capsules, the stability was significantly increased when kept in soft capsules to prevent contact with air. Protein and soybean oil, or When put in a mixture of powdered soybean flour and soybean flour, it was found that the effective ingredient was preserved for a considerable period of time, The present inventors have completed the present invention by confirming that the method of placing rolofil a on food or protein can effectively store natural chlorophyll-a, which is difficult to store, up to 8 months or more.

It is an object of the present invention to provide a storage method in which natural chlorophyll a (chlorophyll a, chlorophyll a) is extracted together with various other nutrients, and then it is placed in a food or protein to increase its stability.

In order to achieve the above object, the present invention provides a method for storing and extracting chlorella or spirulina containing a large amount of natural chlorophyll a, and a method for extracting chlorophyll-a from a food or protein, ) Provides an increased storage method.

In the present invention, in extracting natural chlorophyll-a, it is possible to reduce the cost of extracting chlorophyll alone with other nutrients, resulting in a nutritional advantage in using as food, And extracts chlorophyll a from natural chlorophyll a, and extracts the extracted chlorophyll a with the use of powdered milk, cooking oil (soybean oil, nuts oil, olive oil, grape seed oil, sunflower seed oil) The contents of chlorophyll a in food were analyzed by changing the content of protein (soybean protein, whey protein (WPI, WPC, WPH), casein protein and egg protein), cooking oil and protein mixture, When chlorophyll-a was deposited in powdered milk, the contents of chlorophyll-a were confirmed to be maintained until 8 months after storage. When stored in a soft capsule, it was found that the stability was improved when it was kept in soft capsules and it was found to be highly stable when it was put in protein and soybean oil. When it was placed in a mixture of protein and soybean milk or powdered soybean flour After the storage, it is gradually destroyed. However, after confirming that the effective ingredient is preserved for a considerable period of time, the method of depositing the extracted chlorophyll-a on the food or protein is useful for effectively storing natural chlorophyll-a have.

Figure 1 shows the results of HPLC analysis of extracted chlorophyll a:
Horizontal axis: time,
Vertical axis: absorbance.
FIG. 2 is a graph showing the results of HPLC analysis of an extract obtained by adding 70% or more alcohol to domestic chlorella.
Fig. 3 shows the results of HPLC analysis of chlorophyll-a when chlorella was frozen and stored. Fig.

Hereinafter, the present invention will be described in detail.

The present invention provides an increased storage stability of chlorophyll-a comprising the step of depositing native chlorophyll-a on a food or protein.

The natural chlorophyll-a is preferably extracted from chlorella or spirulina. In order to stably extract the chlorophyll component, microorganisms such as chlorella or spirulina are dried, stored in a dried state and extracted with the dried raw material Method is useful.

Preferably, the food is selected from powdered milk, edible oil or a mixture of powdered milk and black soy flour. Preferably, the mixture of milk powder and black soy flour is mixed with at least 40% of milk powder, ) Of the total weight of the composition. Preferably, the edible oil is selected from the group consisting of soybean oil, nuts oil, olive oil, grape seed oil, and sunflower seed oil, and is preferably an edible oil including protein, but is not limited thereto.

In addition, the protein is preferably selected from the group consisting of soy protein, whey protein isolate (WPI), whey protein hydrolysates (WPH), whey protein concentrate (WPC), casein and astaxanthin.

It is also preferred that the seating be carried out at a pressure of 40 to 60 torr, at a temperature of 30 to 50 DEG C for 4 to 6 hours, but the ratio can be adjusted differently to suit the vaporization curve characteristics of the material.

The method may further include the step of storing the edible oil in which the chlorophyll-a has been deposited in the soft capsule.

In addition, the method of the present invention may further include storing a mixture of powdered milk, edible oil or powdered milk and black soybean flour on which chlorophyll-a is seated filled with nitrogen in a packaging container.

The method of the present invention may further include the step of placing the chlorophyll-a in the air after the step of mounting the chlorophyll-a, further comprising the step of filling nitrogen in the packaging.

In addition, the step of depositing chlorophyll-a from the method of the present invention may further include a step of tableting the food or protein on which natural chlorophyll-a is deposited, followed by molding into tablets having a small contact area with air.

According to a specific embodiment of the present invention, the extracted chlorophyll-a can be used as a powdered milk, a vegetable oil (soybean oil, nuts oil, olive oil, grape seed oil, sunflower seed oil), protein (soybean protein, whey protein (WPI, WPC, WPH) , Crude protein, or protein mixture, or a mixture of milk powder and soy flour, and analyzed the changes in the contents of chlorophyll-a in food according to time. As a result, when chlorophyll-a was deposited in powdered milk, chlorophyll- (See Table 1). When they were placed in edible oil, they were stored in soft capsules and prevented from contact with air, resulting in increased stability (see Table 2 and Table 3) (See Table 4). When seated on edible oil (see Table 2), the seating rate was very high and when seated on a mixture of protein and soybean oil (see Table 5) Big Ropil a is the beginning a considerable time remains content was found to be broken slowly.

Therefore, the method of storing chlorophyll-a according to the present invention in a food or protein can be useful for long-term storage of natural chlorophyll-a, which is difficult to store, for 8 months or more.

Hereinafter, the present invention will be described in detail with reference to Examples and Experimental Examples.

It is to be understood, however, that the following examples and experimental examples are illustrative of the present invention and are not intended to limit the scope of the present invention.

<Example 1> Extraction and content analysis of natural chlorophyll-a

<1-1> Extraction of natural chlorophyll a from sea water chlorella

In order to extract natural chlorophyll a, seawater chlorella was centrifuged and washed with fresh water to remove the base. More than 70% of the alcohol was added to 1 kg of chlorella and extracted for 5 hours or more.

<1-2> Extraction of natural chlorophyll a from dried chlorella

In order to extract natural chlorophyll a, 500 g of dried chlorella was put into a 70% or more alcohol and extracted for 5 hours or more.

<1-3> Chlorophyll a content analysis

The high pressure liquid chromatography (HPLC) used for the chlorophyll-a content analysis was a homogeneous HPLC with an ACE column (product number ACE-121-2546). The injection volume was 10 ㎕ and the flow rate was 1 ㎖ / min. Methanol (assay99.9) was used as the developing solution and chlorophyll-a of SIGMA-ALDRICH (chlorophyll-a product number C5753MG extracted from spinach) was used as a reference.

As shown in Fig. 1, the HPLC results showed that a peak corresponding to chlorophyll-a was observed at a retention time of 13.024 min, and a sample solution extracted from marine chlorella was analyzed. As a result, as shown in Figs. 2 and 3, Peak appeared at 13.024 min. In addition, peaks corresponding to various components were observed at retention time of 2.5 to 5.0 minutes, 5.0 to 12 minutes, 15 minutes and 38.8 minutes, and it was confirmed that various nutrients present in chlorella were extracted together with chlorophyll-a.

<Experimental Example 1> Confirmation of the change of chlorophyll-a content after placing the extracted chlorophyll-a in powdered milk

In order to keep the extracted chlorophyll a stable, the content of the chlorophyll a was analyzed after it was placed in powdered milk.

Specifically, 500 L of whole milk powder was added to 10 L of the main semen containing chlorophyll-a extracted by the method of Example <1-1> (chlorophyll a content 0.16699 mg / ml), and the pressure was adjusted to 50 Torr , And the bath temperature was concentrated at 40 占 폚. When the alcohol evaporated almost completely, it was granulated, dried, and stored in a teabag pavement.

In order to settle in powdered milk, 0.3 g of the dried sample was dissolved in 10 ml of 95% alcohol, and the chlorophyll-a content was analyzed by HPLC (High Performance Liquid Chromatography).

As a result, the total amount of chlorophyll-a contained in the primary semen containing the first extracted chlorophyll-a was 1,669.9 mg. It was confirmed that the amount of chlorophyll remaining after concentration in 500 g of powdery milk was between 730.8 mg (analyzed on 3/11 date) and 1,092 mg (analyzed on 1/15 date).

In addition, chlorophyll-a was deposited almost uniformly in the milk powder by concentration using a rotary evaporator, and the samples stored in the tea bag in about 5 g units were analyzed at intervals of one week. As a result, the chlorophyll- Respectively.

Changes in the content of chlorophyll-a in the powdered milk (unit: mg / ml) Date 11/27 12/4 12/8 12/25 1/1 1/8 1/15 1/22 content 0.05186 0.05437 0.05306 0.05127 0.05919 0.05699 0.06552 0.05758 Date 1/29 2/5 2/12 2/19 2/26 3/4 3/11 3/18 content 0.05593 0.05881 0.05515 0.04671 0.0567 0.04844 0.04365 0.0491 Date 3/25 4/1 4/8 4/15 4/22 4/29 5/6 5/13 content 0.04672 0.05314 0.048 0.05213 0.05145 0.04842 0.04898 0.04758 Date 6/14 6/28 7/5 7/18 7/25 content 0.04755 0.04599 0.0442 0.03658 0.04443

Average of 0.053096 mg / ml of 11/27 to 12/8

Average of 0.055816 mg / ml from 12/25 to 1/8

Average of 0.059676 mg / ml of 1/15 to 1/29

Average of 0.053556 mg / ml of 2/5 to 2/19

Average of 0.049566 mg / ml of 2/26 to 3/11

Average of 0.049653 mg / ml of 3/18 to 4/1

Average of 0.050526 mg / ml of 4/8 to 4/22

Average of 0.048326 mg / ml of 4/29 ~ 5/13

Average of 0.04677 mg / ml of 6/14 to 6/28

Average of 0.041736 mg / ml of 7/5 to 7/25

As shown in Table 1, when the product was prepared (11/27), the content of the test was 0.04910 mg / ml, and after 8 months (6/28) the content was 0.04755 mg / Was destroyed and about 88.7% was preserved.

The highest value among the mean values of the period was 1/15 ~ 1/29 to 0.059676 mg / ml, and the lowest value was 7/5 ~ 7/25 to 0.041736 mg / ml. Destroyed and about 70% were preserved.

Therefore, it was confirmed that 11.3 ~ 30% were destroyed and 88.7 ~ 70% were preserved after 8 months period. This suggests that it is very useful to store extracted chlorophyll-a in powdered milk (stable in the range of 43.7 ~ 65.3%).

<Experimental Example 2> Confirmation of chlorophyll-a content change after placing extracted chlorophyll-a in edible oil

Next, the following experiment was carried out to confirm the change in the content of chlorophyll-a after placing chlorophyll-a in the cooking oil.

Specifically, 200 ml of edible oil was added to 5 L of the main semen containing chlorophyll-a extracted by the method of Example <1-2> (chlorophyll a content 0.1630 mg / ml), and the pressure in the rotary evaporator was 50 torbes Gt; 36 C. &lt; / RTI &gt; As the cooking oil was not easy to dry second, all of the alcohol was evaporated in the rotary evaporator and soybean oil, nuts oil, olive oil, grape seed oil and sunflower seed oil were used as cooking oil.

0.1 ml of the sample containing chlorophyll-a concentrated in each edible oil was dissolved in 10 ml of 95% alcohol, and the chlorophyll-a content was analyzed by HPLC. The results showed that the amount of chlorophyll-a deposited on each cooking oil was 815 mg, respectively. As shown in Table 2, chlorophyll-a remaining after concentrating in 200 ml of cooking oil was 715 mg (87.7%), soybean oil 729 mg (89.4%), olive oil 694 mg (85.1% 706 mg (86.6%) of oil and 747 mg (91.6%) of sunflower seed oil showed that chlorophyll a adhered very efficiently to vegetable oil.

Change in chlorophyll-a content with time after uniting chlorophyll-a in cooking oil (unit mg / ml) Date 12/4 12/11 12/18 12/25 1/1 1/8 1/15 1/22 lapse Seven days After 14 days After 21 days After 28 days After 35 days After 42 days After 49 days Soybean oil 0.03579 0.03375 0.03134 0.03007 0.02988 0.02653 0.02696 0.02267 Nut oil 0.03646 0.03571 0.02986 0.03029 0.03044 0.02647 0.02741 0.02392 olive oil 0.03489 0.03688 0.02806 0.02687 0.03049 0.02499 0.02409 0.01981 Grape seed oil 0.03533 0.03373 0.02992 0.02957 0.02762 0.02542 0.02564 0.02044 Sunflower seed oil 0.03739 0.03516 0.03366 0.03197 0.03184 0.02833 0.02645 0.02442 Date 1/29 2/5 2/12 2/19 2/26 3/4 3/11





lapse 56 days 63 days 70 days 77 days 84 days 91 days 98 days Soybean oil 0.0204 0.01732 0.01504 0.01137 0.00977 0.0072 0.00454 Nut oil 0.02266 0.02224 0.02176 0.01926 0.01929 0.01807 0.01702 olive oil 0.01876 0.01876 0.01823 0.01624 0.01666 0.01563 0.01455 Grape seed oil 0.0172 0.01652 0.01701 0.01545 0.0152 0.01373 0.01243 Sunflower seed oil 0.02316 0.02199 0.02137 0.01993 0.02089 0.02029 0.01865

In Table 2, it was confirmed that the amount of chlorophyll-a adhered to the cooking oil decreased over time. At the 1/15 day after the lapse of 42 days, the destruction rate of chlorophyll a was 24.6% for soybean oil, 24.8% for nut oil, , And grape seed oil (27.4%) and sunflower seed oil (29.2%). At the end of 98 days, seed oil was 87.3%, nuts oil 53.3%, olive oil 58.2%, grape seed oil 64.8% and sunflower seed oil 50.1% Respectively.

As shown in Table 3, chlorophyll-a was stabilized in edible oil and stored in a soft capsule to prevent contact with the air. Was found to be effective for the storage of chlorophyll-a.

Contents of chlorophyll-a stored in edible oil after storage in vacuum (unit mg / ml) Date 12/4 2/1 3/11 Light Around the 59th Around 98 Soybean oil 0.03579 0.02394 0.02089 Nut oil 0.03646 0.02305 0.02212 olive oil 0.03489 0.02067 0.01932 Grape seed oil 0.03533 0.02212 0.01942 Sunflower seed oil 0.03739 0.02463 0.02173

<Experimental Example 3> Confirmation of the change of chlorophyll-a content after placing the extracted chlorophyll-a on the protein

Next, the following experiment was carried out to confirm the change in the content of chlorophyll-a after placing chlorophyll-a on the protein.

Specifically, 500 g of each protein was added to 5 L of the main semen containing chlorophyll-a extracted by the method of Example <1-2> (chlorophyll a content 0.11430 mg / ml), the pressure was 50 torr, the bath temperature was 40 ° C &Lt; / RTI &gt; When the alcohol evaporated almost completely, it was granulated and dried at 38 ° C for 12 hours. The proteins were soy protein, whey protein isolate (WPI), whey protein hydrolysates (WPH), whey protein concentrate (WPC), casein and egg protein. After dissolution, the chlorophyll-a content was analyzed by HPLC.

As a result, as shown in Table 4, the total amount of chlorophyll-a added to each protein was 571.5 mg, the amount of chlorophyll-a deposited on the protein was 359.8 mg (62.9%) of soybean protein, 406.1 mg (71.0%) of whey protein WPI, , Whey protein WPH 343.1 mg (60.0%), whey protein WPC 255.6 mg (44.7%), casein 392.5 mg (68.6%) and crude protein 465.5 mg (81.4%).

Changes in the content of chlorophyll-a after uniting chlorophyll-a (unit: mg / ml) Date 1/21 1/28 2/4 2/11 2/18 2/25 3/3 3/10 lapse Seven days After 14 days After 21 days After 28 days After 35 days After 42 days After 49 days Soy protein 0.02159 0.02227 0.02003 0.02205 0.01994 0.01832 0.01701 0.01484 Whey Protein WHI 0.02437 0.02286 0.02419 0.02448 0.02365 0.02224 0.02322 0.02283 Whey protein WPH 0.02059 0.01868 0.02035 0.01952 0.02068 0.01702 0.01843 0.01683 Whey Protein WPC 0.01534 0.01343 0.01544 0.01546 0.01496 0.01333 0.01486 0.01264 Casein 0.02355 0.01931 0.01999 0.02168 0.02064 0.01933 0.01929 0.01813 Egg white 0.02793 0.02559 0.02567 0.02612 0.02571 0.02475 0.02371 0.02315

In Table 4, the breakdown of chlorophyll a deposited on the protein was 31%, 6.3% of whey protein (WPI), 18.2% of whey protein (WPH) (WPC) 17.6%, casein 23%, and nastavag 16.8%.

< Experimental Example  4> extracted Chlorophyll a  After seating on edible oil and protein mixture, Of chlorophyll a  Confirmation of content change

Next, the following experiment was carried out to confirm the change in the content of chlorophyll-a after placing chlorophyll-a in a cooking oil and a protein mixture.

Specifically, in 6.5 L of the main semen containing chlorophyll-a extracted by the method of Example <1-2> (chlorophyll a content 0.13040 mg / ml), 150 ml of soybean oil and soybean protein, whey protein WPI, whey protein WPH, Protein WPC, casein, and crude protein were added in an amount of 250 g each, and the mixture was concentrated using a rotary evaporator at a pressure of 50 Torr and a Bess temperature of 40 캜. When the alcohol evaporated almost completely, it was granulated and dried at 38 ° C for 12 hours in a general dryer using a warm air vent. Thereafter, 0.3 g of the dried sample was dissolved in 10 ml of 95% alcohol, and the chlorophyll-a content was analyzed by HPLC.

As a result, as shown in Table 5, the total amount of chlorophyll-a which was put into 150 ml of the cooking oil of 250 g of each protein was 847.6 mg, and the amount of chlorophyll-a adhered to the mixture of protein and soybean oil was 342.9 mg (40.4% ), Whey protein WPI + soybean oil 418.8 mg (49.4%), whey protein WPH + soybean oil 426 mg (50.2%), whey protein WPC + soybean oil 394 mg (46.4%), casein + soybean oil 519 mg (53.9%), indicating that chlorophyll a is very efficiently deposited in the mixture of protein and cooking oil (soybean oil).

Changes in the content of chlorophyll-a (unit mg / ml) after placing chlorophyll-a in a mixture of protein and vegetable oil (soybean oil) Date 12/29 1/5 1/12 1/19 1/26 2/2 2/9 Light Seven days After 14 days After 21 days After 28 days After 35 days After 42 days Soy protein + soybean oil 0.02572 0.02252 0.01804 0.01652 0.01539 0.01409 0.0125 Whey Protein WPI + Soybean Oil 0.03141 0.03318 0.02827 0.02701 0.02738 0.02856 0.02499 Whey Protein WPH + Soybean Oil 0.03195 0.03323 0.02827 0.0278 0.0282 0.02757 0.02479 Whey Protein WPC + Soybean Oil 0.02955 0.02614 0.0199 0.01755 0.01736 0.01629 0.01432 Casein + soybean oil 0.03893 0.03683 0.03443 0.0338 0.03447 0.03401 0.03196 Nankin + soybean oil 0.03429 0.03379 0.0309 0.02901 0.02935 0.02966 0.02685 Date 2/16 3/1 3/8






Light After 49 days 63 days 70 days Soy protein + soybean oil 0.00839 0.00887 0.00804 Whey Protein WPI + Soybean Oil 0.02544 0.02194 0.02352 Whey Protein WPH + Soybean Oil 0.02656 0.0227 0.02344 Whey Protein WPC + Soybean Oil 0.01329 0.0105 0.01015 Casein + soybean oil 0.03122 0.02921 0.02875 Nankin + soybean oil 0.02657 0.02286 0.01445

The breakdown of chlorophyll-a stuck to the protein was 68.7% (soybean protein + soybean oil), 25.1% (whey protein WPI + soybean oil), 26.6% (whey protein WPH + soybean oil) %, (Whey protein WPC + soybean oil) 65.6%, (casein + soybean oil) 26.1%, (nastavag + soybean oil) 57.8%.

< Experimental Example  5> extracted Chlorophyll a  After placing in a mixture of powdered milk and black soy flour, Of chlorophyll a  Confirmation of content change

Next, the following experiment was carried out to confirm the content of chlorophyll-a after confirming chlorophyll-a in a mixture of powdered milk and black flour.

Specifically, 1.5 kg of whole milk powder and 1.5 kg of black soy flour were added to 100 L of the main semen containing chlorophyll-a (0.11513 mg / ml of chlorophyll contained in the method of Example <1-1>), , And the Bess temperature was concentrated to 40 占 폚. In order to facilitate granulation, the ratio of powdered milk to soybean powder is preferably more than 40%, and in this example, the mixing ratio of powdered milk to soybean powder is 50:50 (g / g).

Then, when the alcohol evaporated almost completely, it was granulated and then dried at 38 ° C for 12 hours in a general drier using a warm air vent. 0.3 g of the dried sample was dissolved in 10 ml of 95% alcohol, and the chlorophyll-a content was analyzed by HPLC.

As a result, the total amount of chlorophyll-a in the mixture of powdered milk and black soybean flour was 11,813 mg. As shown in Table 6, the amount of chlorophyll-a deposited in the milk powder and black soy flour was 6,958 mg (59.1%), It is confirmed that it is very efficient to settle the flour mixture.

Changes in the content of chlorophyll-a (unit mg / ml) after placing chlorophyll-a in a mixture of powdered milk and black soy flour. 1/8 1/15 1/22 1/29 2/5 2/12 2/19 2/26 3/4 3/11 lapse Seven days After 14 days After 21 days After 28 days After 35 days After 42 days After 49 days 56 days 63 days content 0.06985 0.06186 0.05013 0.04519 0.03830 0.03257 0.02279 0.02178 0.02549 0.02200

As shown in Table 6 above, the breakdown of chlorophyll-a deposited on the mixture of powdered milk powder and black soy flour was found to be 68.5%.

Claims (13)

Wherein the stability of chlorophyll-a is increased, comprising the step of placing native chlorophyll a in a food or protein.
The method according to claim 1, wherein the natural chlorophyll-a is extracted from chlorella or spirulina.
2. The method of claim 1, wherein the native chlorophyll a is extracted with other nutrients with at least 70% alcohol without pre-washing from chlorella or spirulina.
The method according to claim 1, wherein the food is selected from powdered milk, edible oil or a mixture of powdered milk and black soy flour.
5. The method according to claim 4, wherein the vegetable oil is selected from the group consisting of soybean oil, nuts oil, olive oil, grape seed oil and sunflower seed oil.
The method of claim 1, wherein the protein is selected from the group consisting of soy protein, whey protein isolate (WPI), whey protein hydrolysates (WPH), whey protein concentrate (WPC), casein, Wherein the stability of chlorophyll-a is increased.
[4] The method according to claim 3, wherein the mixture of powdered milk and black soybean flour is mixed with milk powder in an amount of 40% or more.
The method according to claim 1, further comprising the step of storing the edible oil bearing the chlorophyll-a in a soft capsule, wherein the stability of the chlorophyll-a is increased.
The method according to claim 4, further comprising the step of storing the mixture of the powdered milk, the edible oil or the powdered milk and the black soybean flour on which the chlorophyll-a is rested in a packing container filled with nitrogen and the stability of the chlorophyll- How to save.
The method according to claim 1, wherein the food is an edible oil containing a protein, wherein the stability of chlorophyll-a is increased.
3. The method of claim 1, further comprising the step of: after said step, providing a packaging to block moisture in the air.
12. The method of claim 11, further comprising the step of filling nitrogen in the package.
The method according to claim 1, further comprising the step of forming a food or protein on which natural chlorophyll-a is deposited, after the step, to form tablets having a small contact area with air, wherein the stability of chlorophyll- Increased storage method.

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