KR20180020613A - The method of producing a vegetable oil containing oil soluble catechins - Google Patents
The method of producing a vegetable oil containing oil soluble catechins Download PDFInfo
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- KR20180020613A KR20180020613A KR1020160105244A KR20160105244A KR20180020613A KR 20180020613 A KR20180020613 A KR 20180020613A KR 1020160105244 A KR1020160105244 A KR 1020160105244A KR 20160105244 A KR20160105244 A KR 20160105244A KR 20180020613 A KR20180020613 A KR 20180020613A
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- vegetable oil
- green tea
- oil
- tank
- catechin
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- 235000015112 vegetable and seed oil Nutrition 0.000 title claims abstract description 52
- 239000008158 vegetable oil Substances 0.000 title claims abstract description 52
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 title claims abstract description 44
- 235000005487 catechin Nutrition 0.000 title claims abstract description 44
- 239000003921 oil Substances 0.000 title claims description 18
- 235000019198 oils Nutrition 0.000 title claims description 18
- 238000000034 method Methods 0.000 title claims description 14
- 150000001765 catechin Chemical class 0.000 title abstract description 12
- 244000269722 Thea sinensis Species 0.000 claims abstract description 48
- 235000009569 green tea Nutrition 0.000 claims abstract description 46
- 239000006227 byproduct Substances 0.000 claims abstract description 30
- 239000008188 pellet Substances 0.000 claims abstract description 30
- 238000001816 cooling Methods 0.000 claims abstract description 20
- 238000010828 elution Methods 0.000 claims abstract description 11
- 230000032683 aging Effects 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 238000007599 discharging Methods 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000010298 pulverizing process Methods 0.000 claims abstract description 4
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims abstract description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims description 32
- 229950001002 cianidanol Drugs 0.000 claims description 32
- 239000004006 olive oil Substances 0.000 claims description 7
- 235000008390 olive oil Nutrition 0.000 claims description 7
- 238000002386 leaching Methods 0.000 claims description 6
- 235000021329 brown rice Nutrition 0.000 claims description 4
- 239000000828 canola oil Substances 0.000 claims description 3
- 235000019519 canola oil Nutrition 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 235000016976 Quercus macrolepis Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 150000002978 peroxides Chemical class 0.000 description 9
- 239000003960 organic solvent Substances 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- 235000014438 salad dressings Nutrition 0.000 description 5
- 239000008157 edible vegetable oil Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 3
- 244000020518 Carthamus tinctorius Species 0.000 description 3
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- KYNSBQPICQTCGU-UHFFFAOYSA-N Benzopyrane Chemical compound C1=CC=C2C=CCOC2=C1 KYNSBQPICQTCGU-UHFFFAOYSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 238000000638 solvent extraction Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000000060 Malva neglecta Nutrition 0.000 description 1
- 240000000982 Malva neglecta Species 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000005453 pelletization Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- 229940026510 theanine Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
본 발명은 녹차잎 부산물로부터 추출된 지용성 카테킨이 함유된 식물성 유지를 얻을 수 있는 지용성 카테킨이 함유된 식물성 유지의 제조방법에 관한 것이다.The present invention relates to a method for producing a vegetable oil containing a fat-soluble catechin capable of obtaining a vegetable oil containing a fat-soluble catechin extracted from a green tea leaf by-product.
수천년 전부터 음용되어온 녹차는 카페인, 카테킨, 테아닌, 아미노산 등 여러 기능성 물질을 함유하고 있어 혈액 순환, 항암, 항산화, 노화억제, 항당뇨, 항균, 인체 독성 제거 등에 효과가 있는 것으로 알려져 있으며, 현재도 그 효능에 대한 연구가 계속하여 이루어지고 있다.Green tea, which has been drinking for thousands of years, contains various functional substances such as caffeine, catechin, theanine, and amino acids, and is known to have effects on blood circulation, anticancer, antioxidant, antioxidant, antidiabetic, antibacterial, Studies on efficacy continue to be made.
최근 연구에 따르면 녹차가 여러 생리활성을 발휘하는데 가장 중요한 역할을 하는 성분이 카테킨이라는 사실을 보여준다.Recent studies show that catechin is the most important component of green tea's ability to exert various physiological activities.
녹차에 함유된 카테킨의 함량은 일반적으로 차 재배지역의 기후, 토양 등의 재배 환경과 채취 시기에 따라 성분의 함량과 조성 비율이 다르게 나타나지만, 카테킨 함량은 평균적으로 차 잎의 총 건중량 대비 10~15%인 것으로 알려져 있다.The content of catechin contained in green tea generally varies depending on the cultivation environment and collection time of climatic and soil in the tea growing area, but the catechin content is on average 10-15 %.
이와 같은 녹차에 함유된 카테킨의 우수한 효능이 알려지면서, 녹차를 단순히 차로서 이용하는 것 이외에도 녹차의 카테킨 성분을 추출하여 다양한 방법으로 섭취하고자 하는 시도가 많이 이루어지고 있다.[0004] As catechins contained in such green tea are known to have excellent efficacy, in addition to using green tea as tea, many attempts have been made to extract catechin components of green tea and ingest them by various methods.
이와 관련하여 특허문헌 1에서는 녹차(엽 및 종실)와 홍화씨의 가공법을 유기용매 추출법으로 하여 유용성분의 추출과 생산성을 높이기 위한 방법으로써, 기존의 식용유 침출법보다 우수하고 압착법보다 생산성이 높은 기능성 식용유의 제조법으로 녹차 및 홍화씨（ＣＬＡ）를 원료로 한 기능성 식용유 및 그 제조방법이 제안된 바 있으며,In this connection, Patent Document 1 discloses an organic solvent extraction method for green tea (leaf and seedling) and safflower seed, which is superior to the conventional edible oil leaching method and has higher productivity than the compression method A functional edible oil made from green tea and safflower seed (CLA) as a raw material for the production of edible oil and a method for producing the edible oil have been proposed.
특허문헌 2에서는 다엽 추출물을 포함하는 다엽 식용유 및 그 제조방법에 관하여 제안된 바 있다.Patent Document 2 proposes a multi-leaf cooking oil including a multi-leaf extract and a method for producing the same.
그러나, 상기 특허문헌 1은 유기용매 추출법을 이용하였기 때문에 녹차(엽 및 종실)와 홍화씨를 증류하는 과정을 거친다 하더라도 추출물에 유기용매가 미량 잔존하게될 우려가 있으며, 녹차의 지용성 카테킨을 높은 수율로 추출할 수 없는 문제점이 있고, However, since the organic solvent extraction method is used in Patent Document 1, there is a possibility that a trace amount of organic solvent remains in the extract even if the green tea (leaf and seedling) and safflower seed are distilled, and the fat-soluble catechin There is a problem that it can not be extracted,
상기 특허문헌 2는 초임계 방식으로 녹차성분을 추출함에 따라 초기시설비 및 전기료등 운전비용이 많이 소요되는 문제점이 있을 뿐만 아니라 녹차의 지용성 카테킨을 높은 수율로 추출할 수 없어 지용성 카테킨이 함유된 식물성 유지를 얻기에는 한계가 있었다.In Patent Document 2, there is a problem that extraction of the green tea component by the supercritical method requires a large amount of initial facility cost and operation cost such as electricity cost, and also the oil-soluble catechins of green tea can not be extracted at a high yield, There was a limit to obtaining the above.
따라서, 녹차를 이용하여 저렴한 비용 및 간편한 방법으로 지용성 카테킨을 높은 수율로 추출하고, 추출된 지용성 카테킨을 안정적으로 식물성 유지에 첨가할 수 있는 방법이 요구되고 있는 실정이다.Accordingly, there is a need for a method of extracting the fat-soluble catechin with high yield and adding the extracted fat-soluble catechin stably to the vegetable fat with low cost and easy method using green tea.
이와 같은 문제점을 해결하기 위한 본 발명은 녹차잎 부산물을 펠릿으로 성형하여 비교적 경제적이고 과산화물가가 낮으며 지용성 카테킨이 높은 수율로 함유된 식물성 유지를 얻을 수 있는 지용성 카테킨이 함유된 식물성 유지의 제조방법을 제공하는 것을 그 목적으로 한다.In order to solve the above problems, the present invention provides a method for producing a vegetable oil containing a fat-soluble catechin which is obtained by molding green tea leaf by-product into pellets, which is relatively economical and low in peroxide value, The purpose is to provide.
상기와 같은 목적을 달성하기 위한 본 발명은 According to an aspect of the present invention,
a) 녹차잎 부산물을 건조한 후 분쇄하는 단계와;a) drying and pulverizing green tea leaf byproducts;
b) 상기 a)단계를 통해 분쇄된 녹차잎 부산물을 압착하여 펠릿으로 성형하는 단계와;b) pressing the pulverized green tea leaf by-product into a pellet through the step a);
c) 상기 b)단계를 통해 얻은 펠릿을 냉각하고, 망속에 투입하여 봉하는 단계와; c) cooling the pellet obtained in the step b), sealing and sealing the pellet;
d) 상기 c)단계를 통해 얻은 망을 식물성 유지가 채워진 용출탱크에 투입하고 감압 상태로 하여 가열하는 단계와;d) introducing the net obtained in the step c) into a leaching tank filled with vegetable oil and heating it in a reduced pressure state;
e) 상기 d)단계를 통해 얻은 식물성 유지를 냉각탱크로 배출하여 냉각하는 단계와; e) discharging the vegetable oil obtained in the step d) to a cooling tank and cooling the vegetable oil;
f) 상기 e)단계를 통해 얻은 식물성 유지를 숙성탱크로 배출하여 숙성하는 단계; 및f) discharging the vegetable oil obtained in the step e) to an aging tank and aging the vegetable oil; And
g) 상기 f)단계를 통해 얻은 식물성 유지를 여과하는 단계;를 포함하는 것을 특징으로 하는 지용성 카테킨이 함유된 식물성 유지의 제조방법을 제공한다.and g) filtering the vegetable oil obtained in the step f). The present invention also provides a method for producing a vegetable oil containing the fat-soluble catechin.
여기서, 상기 a)단계의 녹차잎 부산물은 함수율 5~10%로 건조하고, 7~10 메쉬로 분쇄하는 것이 바람직하다.The green tea leaf by-product of step a) is preferably dried at a moisture content of 5 to 10% and pulverized to 7 to 10 mesh.
그리고, 상기 b)단계의 펠릿은 2~7mm 크기를 가지는 것이 바람직하다.The pellet in step b) is preferably 2 to 7 mm in size.
나아가, 상기 d)단계의 식물성 유지는 현미유, 대두유, 옥배유, 올리브유, 카놀라유 중 어느 하나인 것이 바람직하다.Further, the vegetable oil of step d) is preferably one selected from the group consisting of brown rice oil, soybean oil, corn oil, olive oil and canola oil.
더불어, 상기 d)단계에서, 상기 용출탱크의 압력은 710mmhg∼720mmhg인 것이 바람직하다.In addition, in step d), the pressure of the elution tank is preferably 710 mmHg to 720 mmHg.
그리고, 상기 d)단계에서는, 130℃∼140℃에서 4∼6시간 가열하는 것이 바람직하다.In the step (d), it is preferable to carry out heating for 4 to 6 hours at 130 ° C to 140 ° C.
본 발명은 비교적 쉽고 간단하게 녹차잎 부산물로부터 추출한 지용성 카테킨이 함유된 식물성 유지를 얻을 수 있는 효과가 있다.The present invention has the effect of obtaining a vegetable oil containing a fat-soluble catechin extracted from green tea leaf by-products relatively easily and simply.
또한, 과산화물가가 낮은 지용성 카테킨이 함유된 식물성 유지를 제조할 수 있어 식물성 유지의 품질을 크게 향상시킬 수 있는 효과가 있다.In addition, it is possible to produce a vegetable oil containing a fat-soluble catechin having a low peroxide value, thereby significantly improving the quality of the vegetable oil.
또한, 종래에 폐기되던 녹차잎 부산물로부터 지용성 카테킨을 추출할 수 있어 매우 경제적인 효과가 있다.Further, the oil-soluble catechins can be extracted from the green tea leaf by-products which have been discarded in the past, which is very economical.
이하, 본 발명의 지용성 카테킨이 함유된 식물성 유지의 제조방법에 대해 상세히 설명하면 다음과 같다.Hereinafter, a method for producing a vegetable oil containing the fat-soluble catechin of the present invention will be described in detail.
본 발명의 일실시예인 지용성 카테킨이 함유된 식물성 유지의 제조방법은 크게, 녹차잎 부산물을 건조한 후 분쇄하는 단계, 분쇄된 상기 녹차잎 부산물을 압착하여 펠릿으로 성형하는 단계, 상기 펠릿을 냉각하고, 망속에 투입하여 봉하는 단계, 상기 망을 식물성 유지가 채워진 용출탱크에 투입하고 감압 상태로 하여 가열하는 단계, 가열이 끝난 식물성 유지를 냉각탱크로 배출하여 냉각하는 단계, 상기 식물성 유지를 숙성탱크로 배출하여 숙성하는 단계 및 숙성된 상기 유지를 여과하는 단계를 포함하여 이루어진다.A method for producing a vegetable fat containing fat-soluble catechins, which is an embodiment of the present invention, comprises the steps of: drying and pulverizing green tea leaf by-products, pressing the pulverized green tea leaf by-products to form pellets, cooling the pellets, A step of charging the vegetable oil into a leaching tank filled with vegetable oil and heating it to a reduced pressure state; a step of discharging the heated vegetable oil to a cooling tank and cooling the vegetable oil oil; Discharging and aging, and filtering the aged oil.
먼저, 녹차잎 부산물을 건조한 후 분쇄하는 단계이다.First, green tea leaf by-products are dried and pulverized.
여기서, 경제적으로 녹차잎의 카테킨을 얻기 위해 종래에 폐기되던 열수 추출한 녹차잎 부산물을 사용하는 것이 바람직하나, 일반 녹차잎을 사용할 수도 있음은 물론이다.In order to economically obtain the catechin of green tea leaves, it is preferable to use the by-product of green tea leaves previously extracted from hot water, but it is needless to say that ordinary green tea leaves can also be used.
이때, 세척한 상기 녹차잎 부산물은 함수율 5~10%로 건조하는 것이 바람직하다.At this time, the washed green tea leaf by-product is preferably dried at a water content of 5 to 10%.
이는, 상기 녹차잎 부산물에 수분이 다량 있을 경우 후술할 가열 단계에서 높은 온도에 의해 식물성 유지가 비등할 위험성을 방지하기 위함이다.This is to prevent the risk of boiling the vegetable oil by the high temperature in the heating step, which will be described later, when the by-product of green tea leaves has a large amount of water.
나아가, 후술할 가열 단계에서 식물성 유지가 상기 녹차잎 부산물에 용이하게 침투하도록 하여 카테킨이 추출되는 시간을 단축하기 위해, 상기 녹차잎 부산물은 7~10 메쉬로 분쇄하는 것이 바람직하다.Furthermore, in order to shorten the time for extracting the catechin so that the vegetable oil easily penetrates into the green tea leaf by-products in the heating step to be described later, the green tea leaf by-product is preferably pulverized to 7 to 10 mesh.
다음으로, 상기 녹차잎 부산물로부터 카테킨을 높은 수율로 얻기 위해 분쇄된 상기 녹차잎 부산물을 압착하여 펠릿으로 성형하는 단계이다.Next, in order to obtain catechin from the green tea leaf by-product at a high yield, the crushed green tea leaf by-product is compressed and molded into pellets.
상기 녹차잎 부산물을 가루 형태로 사용할 경우 상기 녹차잎 부산물이 노르말헥산에 녹지 않아 카테킨의 추출이 어려운 문제점이 있다.When the by-product of green tea leaves is used in powder form, the green tea leaf by-product is insoluble in normal hexane, so that it is difficult to extract catechin.
그러므로, 상기 녹차잎 부산물을 펠릿으로 성형하여 분자 구조를 키워 상기 녹차잎 부산물의 입자를 굵게 하여 카테킨의 추출이 용이하도록 하는 것이 좋다.Therefore, it is preferable that the green tea leaf by-product is formed into pellets so as to increase the molecular structure to thicken the particles of the green tea leaf by-products so that the catechin can be easily extracted.
보다 구체적으로, 분쇄된 상기 녹차잎 부산물을 템퍼링 및 수분조절 등의 전처리 과정을 거쳐 펠릿타이져에 투입하여 펠릿으로 성형할 수 있다.More specifically, the pulverized green tea leaf by-product can be pelletized by pelletizing after being subjected to a pretreatment such as tempering and moisture control.
이때, 상기 펠릿은 직경이 2~7mm의 크기가 되도록 압착성형하는 것이 바람직하다.At this time, it is preferable that the pellets are compression-molded to have a diameter of 2 to 7 mm.
상기 펠릿의 직경이 2mm 미만이면 일부 펠릿이 분말화 되어 후술할 여과 단계에서 여과하는데 어려움이 있으며, 상기 펠릿의 직경이 7mm 초과하면 식물성 유지가 상기 펠릿 내부까지 침투하지 못하여 지용성 카테킨을 높은 수율로 얻을 수 없는 문제점이 있다.If the diameter of the pellet is less than 2 mm, it is difficult to filter the pellet in the filtration step described later. If the diameter of the pellet exceeds 7 mm, the vegetable oil can not penetrate into the pellet, There is no problem.
다음으로, 상기 펠릿을 냉각하고, 망속에 투입하여 봉하는 단계이다.Next, the pellet is cooled, and the pellet is poured into a net to seal it.
보다 구체적으로, 상기 펠릿을 냉각기를 이용하여 40℃ 이하로 냉각하고, 상기 펠릿의 취급이 용이하도록 약 200메쉬의 망속에 투입하여 봉하는 것이 좋다.More specifically, the pellets are cooled to 40 DEG C or lower by using a cooler, and the pellets are sealed in a mesh of about 200 mesh to facilitate handling of the pellets.
다음으로, 상기 펠릿이 담긴 망을 식물성 유지가 채워진 용출탱크에 투입하고 감압 상태로 하여 가열하는 단계이다.Next, the net containing the pellets is put into a leaching tank filled with vegetable oil, followed by heating under a reduced pressure.
여기서, 상기 식물성 유지는 용도에 따라 현미유, 대두유, 옥배유, 올리브유, 카놀라유 중 어느 하나를 선택하여 사용할 수 있으나, 반드시 이에 한정되는 것은 아니다.The vegetable oil may be selected from the group consisting of brown rice oil, soybean oil, mallow oil, olive oil and canola oil, but is not limited thereto.
본 발명에서 카테킨을 지용성 성분으로 얻기 위해 상기 식물성 유지를 사용한다.In the present invention, the vegetable oil is used to obtain catechin as a fat-soluble ingredient.
또한, 카테킨을 지용성 성분으로 얻기 위해 물을 사용하여 추출하지 않는다.In addition, catechins are not extracted using water to obtain lipophilic components.
또한, 카테킨을 지용성 성분으로 얻기 위해 유기용매를 사용하지 않는다. 따라서, 유기용매를 사용할 경우 증류과정을 거치더라도 추출물에 유기용매가 미량 잔존(수ppm)하는 것을 막을 수 있다.Further, an organic solvent is not used to obtain catechin as a fat-soluble component. Therefore, when an organic solvent is used, a trace amount (several ppm) of an organic solvent can be prevented from remaining in the extract even after distillation.
그리고, 진공장치를 이용하여 감압한 상태에서 상기 용출탱크 내부에 설치된 가열 장치에 증기를 투입하여 가열한다.Then, in a state in which the pressure is reduced by using a vacuum device, steam is supplied to the heating device provided inside the elution tank and is heated.
이때, 상기 용출탱크는 710mmhg∼720mmhg의 압력으로 감압하고, 130℃∼140℃에서 4∼6시간 가열하는 것이 좋다.At this time, the elution tank is preferably depressurized to a pressure of 710 mmHg to 720 mmHg and heated at 130 to 140 캜 for 4 to 6 hours.
보다 구체적으로, 상기 식물성 유지를 상기 범위를 벗어나 높은 온도 및 높은 시간으로 가열할 경우, 상기 식물성 유지의 특성상 산화가 급격하게 진행되어 과산화물가가 높아질 우려가 크다. More specifically, when the vegetable oil is heated at a high temperature and a high temperature for a time outside the above-mentioned range, there is a great possibility that the oxidation proceeds rapidly due to the characteristics of the vegetable oil oil and the peroxide value is increased.
상기 범위를 벗어나 낮은 온도 및 낮은 시간으로 가열할 경우, 카테킨 추출이 원활하지 못해 지용성 카테킨이 함유된 식물성 유지를 얻기 어려운 문제점이 있다. When heated at a low temperature and a low temperature over the above-mentioned range, catechin extraction is not smooth and it is difficult to obtain vegetable oil containing fat-soluble catechins.
나아가, 대기압 하에서 상기 식물성 유지의 특성상 산화가 급격하게 진행되어 과산화물가가 높아지는 문제점을 방지하고, 상기 식물성 유지 고유의 색상이 혼탁해 지는 것을 방지하고, 고온의 상기 식물성 유지가 산소와 결합하여 소량의 벤조피렌 및 기타 유해한 물질이 생성되는 것을 방지하기 위해, 상기 용출탱크는 710mmhg∼720mmhg의 감압 상태로 하는 것이 좋다.Further, it is possible to prevent the problem that the oxidation of the vegetable oil is accelerated due to the nature of the vegetable oil under the atmospheric pressure and the increase of the peroxide value is prevented, the hue inherent to the vegetable oil is prevented from becoming turbid, And other harmful substances are generated, it is preferable that the elution tank is in a reduced pressure state of 710 mmHg to 720 mmHg.
다음으로, 가열이 끝난 상기 용출탱크 내부의 식물성 유지를 300메쉬의 여과망을 통해 냉각탱크로 배출하는 냉각하는 단계이다.Next, the vegetable oil in the heated elution tank is discharged through a 300-mesh filter net to a cooling tank.
여기서, 상기 냉각탱크는 감압하여 진공도(700mmhg∼730mmhg)를 유지하고, 내부에 설치된 냉각장치에 냉각수가 투입되어 있는 것이 바람직하다.Here, it is preferable that the cooling tank is depressurized to maintain the degree of vacuum (700 mmHg to 730 mmHg), and cooling water is supplied to the cooling device installed therein.
그리고, 상기 식물성 유지의 온도가 40℃이하가 될 때까지 상기 냉각탱크를 순환하는 것이 좋다.It is also preferable that the cooling tank is circulated until the temperature of the vegetable oil becomes 40 DEG C or lower.
상기 냉각탱크의 식물성 유지를 펌프 등을 사용하여 순환하여 냉각효율을 상승시킬 수 있으며, 펌프를 사용하여 순환할 때 별도의 냉각기를 경유(쉘 앤드 튜브 타입 냉각기)할 수 있음은 물론이다.The vegetable oil of the cooling tank may be circulated by using a pump or the like to increase the cooling efficiency, and it is of course possible to use a separate cooler (shell and tube type cooler) when circulating using the pump.
다음으로, 냉각된 상기 식물성 유지를 펌프 등을 이용하여 숙성탱크로 배출하여 숙성하는 단계이다.Next, the cooled vegetable oil is discharged to an aging tank using a pump or the like and aged.
여기서, 상기 숙성탱크에서 내부에 설치된 저온 냉각장치로 10℃에서 24시간 숙성(교반기 10RPM)하는 것이 좋으며, 냉동기를 사용할 수 있음은 물론이다.Here, it is preferable that the aging tank is aged at 10 DEG C for 24 hours (10 RPM of the agitator) with a low-temperature cooling apparatus installed inside the aging tank, and a refrigerator can be used.
다음으로, 숙성된 상기 식물성 유지를 5 micrometer이하의 여과기를 사용하여 여과하는 단계를 거쳐 지용성 카테킨이 함유된 식물성 유지를 얻을 수 있다.Next, the aged vegetable oil is filtered using a filter having a diameter of 5 micrometers or less to obtain a vegetable oil containing a fat-soluble catechin.
이하, 본 발명의 지용성 카테킨이 함유된 식물성 유지의 제조방법에 대해 실시예를 들어 상세히 설명하면 다음과 같고, 본 발명의 권리범위는 하기의 실시예에 한정되는 것은 아니다.BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the method for producing a vegetable oil containing a fat-soluble catechin of the present invention will be described in detail with reference to the following examples, but the scope of the present invention is not limited to the following examples.
[실시예 1][Example 1]
녹차잎 부산물을 10% 함수율로 건조한 후 10 메쉬로 분쇄하였다.Green tea leaf byproducts were dried at a moisture content of 10% and crushed into 10 mesh.
다음으로, 분쇄된 상기 녹차잎 부산물을 압착하여 펠릿타이져에 투입하여 7mm 크기의 펠릿으로 성형한 후, 냉각기를 이용하여 40℃로 냉각하였다.Next, the pulverized green tea leaf by-product was compressed and put into a pelletizer to form pellets having a size of 7 mm, and then cooled to 40 캜 using a cooler.
다음으로, 냉각된 상기 펠릿을 200 메쉬의 망속에 투입하여 입구를 봉한 후, 상기 망을 현미유가 채워진 용출탱크에 투입하고 710mmhg의 압력으로 140℃에서 6시간 증기를 투입하여 가열하였다.Next, the cooled pellet was poured into a 200-mesh net to seal the inlet. The net was then introduced into a leaching tank filled with pure oil and heated at 140 ° C for 6 hours under a pressure of 710 mmHg.
그리고, 가열이 끝난 상기 용출탱크 내부의 현미유를 300메쉬의 여과망을 통해 냉각탱크로 배출하였고, 현미유의 온도가 40℃가 될 때까지 상기 냉각탱크를 펌프로 순환하여 냉각하였다.Then, the heated crude oil in the leached tank was drained to a cooling tank through a 300-mesh screen, and the cooling tank was circulated by the pump until the temperature of the saturated oil reached 40 ° C.
다음으로, 냉각된 현미유를 펌프를 이용하여 숙성탱크로 배출하여 10℃에서 24시간 숙성한 후, 숙성된 현미유를 5 micrometer의 여과기로 여과하여 실시예 1의 지용성 카테킨이 함유된 현미유를 얻었다.Next, the cooled brown rice oil was discharged to the aging tank by using a pump and aged at 10 ° C for 24 hours. The aged brown oil was filtered with a filter of 5 micrometer to obtain a brown oil containing the fat-soluble catechin of Example 1.
[실시예 2][Example 2]
상기 실시예 1과 달리, 상기 펠릿이 투입된 망을 현미유가 채워진 용출탱크에 투입하고 750mmhg의 압력으로 180℃에서 6시간 증기를 투입하여 가열한 것으로 얻은 지용성 카테킨이 함유된 현미유를 실시예 2로 하였다.Unlike Example 1, Example 2 was prepared in the same manner as in Example 1, except that the pellets were charged into the elution tank filled with the natural oil, heated at 180 ° C. for 6 hours under a pressure of 750 mmHg, .
[실시예 3][Example 3]
상기 실시예 1과 달리, 상기 펠릿이 투입된 망을 현미유가 채워진 용출탱크에 투입하고 680mmhg의 압력으로 100℃에서 6시간 증기를 투입하여 가열한 것으로 얻은 지용성 카테킨이 함유된 현미유를 실시예 3으로 하였다. Unlike Example 1, Example 3 was prepared by adding the pellets into the elution tank filled with the natural oil and heating the mixture at a pressure of 680 mmHg at 100 ° C for 6 hours to heat the oil. .
[실험예 1][Experimental Example 1]
상기 실시예 1 내지 3의 지용성 카테킨이 함유된 현미유에 대해 과산화물가, 산가, 카테킨, 벤조피렌 및 타르색소를 측정하였고, 그 결과는 하기의 표 1에 나타내었다.The peroxide value, the acid value, the catechin, the benzoprene, and the tar pigment were measured for the brown oil containing the fat-soluble catechins of Examples 1 to 3, and the results are shown in Table 1 below.
(meq/kg)Peroxide value
(meq / kg)
(KOH-㎎/g)Acid value
(KOH-mg / g)
(㎎/100g)Catechin
(Mg / 100g)
(㎍/kg)Benzopyran
([Mu] g / kg)
상기 표 1에서 보는 바와 같이, 과산화물가, 산가 및 카테킨의 추출 함량을종합적으로 고려해보면 상기 실시예 1이 가장 좋은 것을 확인할 수 있었다.As shown in Table 1, it was confirmed that Example 1 was the best in consideration of the peroxide value, the acid value and the extraction amount of the catechin.
보다 구체적으로, 용출탱크의 온도 및 압력이 상기 실시예 1에 비해 높을 경우 카테킨의 추출 함량은 높아지겠으나 과산화물가 및 산가가 높아지는 것을 상기 실시예 2에서 확인할 수 있었다.More specifically, when the temperature and the pressure of the elution tank were higher than those of Example 1, the extraction amount of the catechin would be increased, but the peroxide value and the acid value could be confirmed in Example 2.
그리고, 용출탱크의 온도 및 압력이 상기 실시예 1에 비해 낮은 경우 과산화물가 및 산가는 낮아지겠으나 카테킨의 추출 함량이 낮아지는 것을 상기 실시예 3에서 확인할 수 있었다. And, when the temperature and pressure of the elution tank were lower than that of Example 1, the peroxide value and the acid value would be lowered, but the extraction amount of the catechin would be lowered in Example 3.
또한, 상기 실시예 1 내지 3은 벤조피렌이 기준 이하이고, 타르색소가 검출되지 않아 안전한 것으로 확인되었다.Further, in Examples 1 to 3, it was confirmed that benzopyran was below the standard and tar pigment was not detected and thus it was safe.
[비교예 1][Comparative Example 1]
시중에서 판매하는 올리브유를 구입하여 비교예 1로 정하였다.Olive oil sold on the market was purchased and defined as Comparative Example 1.
[실험예 2-1][Experimental Example 2-1]
상기 실시예 1의 지용성 카테킨이 함유된 현미유를 이용하여 샐러드용 드레싱을 제조하였다.Salad dressing was prepared using the above-mentioned sesame oil containing the fat-soluble catechins of Example 1.
이때, 상기 샐러드 드레싱은 지용성 카테킨이 함유된 현미유 100중량부에 대해 식초 30중량부, 레몬즙 10중량부, 소금 4중량부 및 설탕 20중량부 혼합하여 제조하였다.At this time, the salad dressing was prepared by mixing 30 parts by weight of vinegar, 10 parts by weight of lemon juice, 4 parts by weight of salt and 20 parts by weight of sugar, based on 100 parts by weight of sesame oil containing fat-soluble catechins.
[실험예 2-2][Experimental Example 2-2]
상기 비교예 1의 올리브유를 이용하여 샐러드 드레싱을 제조하였다.Salad dressing was prepared using the olive oil of Comparative Example 1.
이때, 상기 샐러드 드레싱은 올리브유 100중량부에 대해 식초 30중량부, 레몬즙 10중량부, 소금 4중량부 및 설탕 20중량부 혼합하여 제조하였다.At this time, the salad dressing was prepared by mixing 30 parts by weight of vinegar, 10 parts by weight of lemon juice, 4 parts by weight of salt and 20 parts by weight of sugar, based on 100 parts by weight of olive oil.
[관능성 평가][Sensory Evaluation]
상기 실험예 2-1 및 2-2에 대해 관능성 평가를 실시하였고, 그 결과는 하기의 표 2에 나타내었다. 이때, 관능성 평가는 성인 남자 20명, 성인 여자 20명을 대상으로 맛, 향 및 전체 기호도에 대하여 9점 채점법(9-매우좋음, 7-좋음, 5-보통, 3-나쁨, 1-매우나쁨)에 의하여 평가하였다.The results are shown in Table 2 below. The results are shown in Table 2 below. ≪ tb > < TABLE > The sensory evaluation was carried out on 20 adult male and 20 adult female subjects. The taste, aroma, and overall acceptability were evaluated by a 9-point scoring method (9-excellent, 7-good, Poor).
상기 표 2에서 보는 바와 같이, 상기 실험예 2-1의 전체 기호도가 8.9로 높게 평가된 것을 확인할 수 있었다. 이는, 녹차 특유의 맛과 녹차의 고유한 향으로 샐러드에 풍미를 더할 수 있어 높은 평가를 받은 것이라 사료된다.As shown in Table 2, it was confirmed that the overall preference of Experimental Example 2-1 was as high as 8.9. It is believed that the unique flavor of green tea and the unique flavor of green tea add a flavor to the salad and are highly appreciated.
그리고, 상기 실험예 2-1은 종래에 샐러드 드레싱 제조시 많이 사용되던 올리브유를 사용한 상기 실험예 2-2의 관능성 평가와 비교하였을때에도 높은 평가를 받은 것을 확인할 수 있었다. It was confirmed that Experimental Example 2-1 was highly evaluated even when compared with the sensory evaluation of Experimental Example 2-2 using olive oil which was conventionally used in the production of salad dressing.
Claims (6)
b) 상기 a)단계를 통해 분쇄된 녹차잎 부산물을 압착하여 펠릿으로 성형하는 단계와;
c) 상기 b)단계를 통해 얻은 펠릿을 냉각하고, 망속에 투입하여 봉하는 단계와;
d) 상기 c)단계를 통해 얻은 망을 식물성 유지가 채워진 용출탱크에 투입하고 감압 상태로 하여 가열하는 단계와;
e) 상기 d)단계를 통해 얻은 식물성 유지를 냉각탱크로 배출하여 냉각하는 단계와;
f) 상기 e)단계를 통해 얻은 식물성 유지를 숙성탱크로 배출하여 숙성하는 단계; 및
g) 상기 f)단계를 통해 얻은 식물성 유지를 여과하는 단계;를 포함하는 것을 특징으로 하는 지용성 카테킨이 함유된 식물성 유지의 제조방법.
a) drying and pulverizing green tea leaf byproducts;
b) pressing the pulverized green tea leaf by-product into a pellet through the step a);
c) cooling the pellet obtained in the step b), sealing and sealing the pellet;
d) introducing the net obtained in the step c) into a leaching tank filled with vegetable oil and heating it in a reduced pressure state;
e) discharging the vegetable oil obtained in the step d) to a cooling tank and cooling the vegetable oil;
f) discharging the vegetable oil obtained in the step e) to an aging tank and aging the vegetable oil; And
g) filtering the vegetable oil obtained in the step f). < RTI ID = 0.0 > 11. < / RTI >
상기 a)단계의 녹차잎 부산물은 함수율 5~10%로 건조하고, 7~10 메쉬로 분쇄하는 것을 특징으로 하는 지용성 카테킨이 함유된 식물성 유지의 제조방법.
The method according to claim 1,
Wherein the green tea leaf by-product in step (a) is dried at a moisture content of 5 to 10%, and pulverized to 7 to 10 mesh.
상기 b)단계의 펠릿은 2~7mm 크기를 가지는 것을 특징으로 하는 지용성 카테킨이 함유된 식물성 유지의 제조방법.
3. The method of claim 2,
Wherein the pellet of step (b) has a size of 2 to 7 mm.
상기 d)단계의 식물성 유지는 현미유, 대두유, 옥배유, 올리브유, 카놀라유 중 어느 하나인 것을 특징으로 하는 지용성 카테킨이 함유된 식물성 유지의 제조방법.
The method of claim 3,
Wherein the vegetable oil in step (d) is any one of brown rice oil, soybean oil, oak oil, olive oil, and canola oil.
상기 d)단계에서, 상기 용출탱크의 압력은 710mmhg∼720mmhg인 것을 특징으로 하는 지용성 카테킨이 함유된 식물성 유지의 제조방법.
5. The method of claim 4,
Wherein in the step d), the pressure of the elution tank is 710 mmHg to 720 mmHg.
상기 d)단계에서는, 130℃∼140℃에서 4∼6시간 가열하는 것을 특징으로 하는 지용성 카테킨이 함유된 식물성 유지의 제조방법.
6. The method of claim 5,
Wherein the fat-soluble catechin is heated at 130 캜 to 140 캜 for 4 to 6 hours in the step d).
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| KR102633682B1 (en) * | 2023-07-28 | 2024-02-02 | 홍용표 | Vegetable oil and fat using coffee grounds and method for manufacturing the same |
| KR102633683B1 (en) * | 2023-07-28 | 2024-02-02 | 홍용표 | Edible oil and fat using coffee grounds and method for manufacturing the same |
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