KR20200062882A - GABA Salts of Granular type Preventing High Blood Pressure and Thrombus and Preparing Method Thereof - Google Patents
GABA Salts of Granular type Preventing High Blood Pressure and Thrombus and Preparing Method Thereof Download PDFInfo
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- KR20200062882A KR20200062882A KR1020180148814A KR20180148814A KR20200062882A KR 20200062882 A KR20200062882 A KR 20200062882A KR 1020180148814 A KR1020180148814 A KR 1020180148814A KR 20180148814 A KR20180148814 A KR 20180148814A KR 20200062882 A KR20200062882 A KR 20200062882A
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- salt
- gaba
- hypertension
- fermentation broth
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
- A23L29/04—Fatty acids or derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
Description
본 발명은 과립제형 가바소금 및 이의 제조방법에 관한 것으로, 더욱 상세하게는 고혈압 및 혈전형성 예방용 과립제형 가바소금 및 이의 제조방법에 관한 것이다. The present invention relates to a granule type gaba salt and a method for manufacturing the same, and more particularly, to a granule type gaba salt for preventing hypertension and thrombosis and a method for manufacturing the same.
우리나라 국민의 연령별 주 사망원인을 보면, 20~30대는 교통사고, 40대는 간질환, 50대 이후에는 혈관질환, 즉 고혈압과 중풍으로 조사, 보고되고 있다. 특히 평균수명이 길어지면서 고혈압과 당뇨, 중풍 등의 성인병으로 고생하는 사람의 수가 증가하고 있으며, 발생 연령도 점차 낮아져 30대, 40대부터 성인병으로 고생하는 사람이 증가하고 있다. 지난 수십 년간 진행된 고혈압 연구로 혈압을 높이는 여러 원인, 조절인자 등이 밝혀졌으며, 이를 바탕으로 알려진 것 중 하나가 소금의 주요성분인 나트륨은 우리 몸의 필수 성분중 하나이지만 과도한 섭취는 혈관에 있는 수분을 빼앗고 빼앗긴 수분으로 인해 혈관의 혈압이 상승함으로써 고혈압으로 이어지게 된다. 고혈압은 다양한 질병의 원인이며 특히 뇌졸중이나 중풍, 치매 등으로 이어지게 된다. 이에 고혈압 환자는 음식에 쓰는 소금의 양을 줄여, 하루섭취 나트륨의 양을 5~10mg 이내로 하여야 한다고 권장하고 있다.Looking at the main causes of death by age of Koreans, traffic accidents in the 20s and 30s, liver disease in the 40s, and vascular disease after the 50s, such as hypertension and paralysis, are reported and reported. In particular, as the average lifespan increases, the number of people suffering from adult diseases such as hypertension, diabetes, and paralysis is increasing, and the age of occurrence gradually decreases, and the number of people suffering from adult diseases is increasing from the 30s and 40s. Hypertension research, conducted over the past decades, has revealed several causes of increasing blood pressure, regulators, etc. One of the main things known as sodium is one of the essential components of our body, but excessive intake is water in the blood vessels. And the blood pressure of the blood vessel rises due to the water that is taken away, leading to hypertension. Hypertension is the cause of various diseases, especially stroke, stroke, and dementia. Therefore, it is recommended that patients with hypertension should reduce the amount of salt used in food, so that the amount of sodium consumed per day should be within 5~10mg.
소금은 인류의 식생활에서 없어서는 안되는 물질로써 그 용도는 예로부터 다양하게 사용되어 왔다. 이러한 소금은 짠맛을 내는 대표적인 물질로써 나트륨(Na)이온과 염소(Cl)이온이 이온 결합된 상태로 이루어져 있다. 이러한 소금은 액상에서 나트륨 이온(Na+)과 염소이온(Cl-)이 해리된 상태를 유지하며, 이러한 소금의 성분중 나트륨 이온(Na+)은 타 물질과 쉽게 반응하여 여러 가지 염을 형성하게 되며, 이러한 염은 인체에 유해한 것으로 알려져 있다. 따라서 소금을 사용하되, 소금 성분 중 이러한 나트륨 함량을 감소시킨 저 나트륨, 저염 소금에 대한 수요자의 관심이 증대되고 있으며 전세계적으로 소금섭취량 20% 저감 운동을 전개하고 있다.Salt is an indispensable substance in human diet and its use has been used in various ways since ancient times. The salt is a representative salty substance and is composed of sodium (Na) ion and chlorine (Cl) ion in an ion-bonded state. This salt is a sodium ion (Na +) and chlorine ion (Cl -) in the liquid phase and maintain the two sea miles state, the sodium component of such salt ions (Na +) are formed in a number of salts and easily react with other substances This salt is known to be harmful to the human body. Therefore, although salt is used, consumers' interest in low-sodium and low-salt salts, which have reduced the sodium content of the salt component, is increasing, and the global salt intake reduction campaign is underway.
통상 이러한 나트륨 저감소금 또는 저염소금 제조방법의 대부분은 녹차, 다시마, 함초 등의 천연물 대체제를 이용한 제조방법이나 나트륨 저감 소금은 맛과 풍미성 등이 일반 소금에 비해 감소하여 소비자의 수용도가 낮은 문제점이 있다. In general, most of these sodium-low salted or low-salt salt manufacturing methods are manufactured using natural products such as green tea, kelp, and seaweed. However, sodium-low salt has a reduced taste and flavor compared to ordinary salts, which leads to low consumer acceptance. There is this.
또한, 이와는 달리 화학적 첨가제를 사용하여 제조한 저 나트륨소금의 Global 대표상품인 PAN SALT(핀란드)의 경우 염화칼륨, 마그네슘 등을 첨가하여 나트륨 함유량을 감소시켰지만, 짠맛과 함께 쓴맛이 나타나므로 쓴맛을 억제 할 수 있는 또 다른 화학적 첨가물이 첨가되고 있으며, 저염으로 인한 짠맛의 상실로 기존 소금 사용량 보다 많이 첨가하여 사용하여야하는 문제점이 있으며, 새로이 첨가된 성분이 인체에 나쁜 영향을 끼칠 수 있는 문제점이 있다.In addition, unlike this, in the case of PAN SALT (Finland), a global representative product of low sodium salt manufactured using chemical additives, sodium chloride was reduced by adding potassium chloride, magnesium, etc. Another chemical additive may be added, and there is a problem in that salty taste due to low salt must be added and used more than the existing salt amount, and there is a problem that the newly added component may adversely affect the human body.
우리나라의 경우 식약처는 2020년까지 소금섭취량 20% 감소운동을 전개하고 있으며, 농심 등 대기업 식품연구소는 라면 등 자사 상용제품에 대한 저염식품 개발실적의 보고서를 제출하도록 하는 등 행정지도를 강화하고 있지만 소비자의 입맛 등 기호성을 고려할 때 식품속 식염 첨가량의 감량은 한계에 도달하고 있는 실정이며. 소금섭취량의 저감화 목적인 심혈관계 질환의 예방을 도울 수 있는 방향으로의 개선이 요구되고 있는 실정이다.In Korea, the Ministry of Food and Drug Safety (KFDA) is campaigning to reduce salt intake by 20% by 2020, and food research institutes such as Nongshim are strengthening administrative guidance by submitting reports on low-salt food development performance for their commercial products such as ramen. Considering the palatability, such as the taste of the consumer, the reduction of the amount of added salt in food is reaching the limit. There is a need for improvement in a direction that can help prevent cardiovascular disease, which is a purpose of reducing salt intake.
GABA(Gamma Amino Butyric Acid)는 자연계에 널리 분포하는 비단백질 아미노산의 일종으로 포유동물의 뇌나 척수에 존재하며 흥분 억제성 신경전달 물질(Inhibitory Neurotransmitter)이다. GABA는 인체의 많은 생리적인 메커니즘의 조절에 관여하여 뇌의 혈류를 활발하게 하고 산소 공급량을 증가시켜 뇌세포의 대사기능을 항진시키는 작용을 하는 것으로 알려져 있다. 또한 성장호르몬의 분비 조절에도 관여하며 혈압강하 및 통증완화, 정신안정작용, 간, 신장기능 개선작용, 대장암억제작용 등에도 효과가 있는 것으로 알려져 있어 약리적으로 매우 주목받는 물질이다. 또한 GABA는 전세계적으로 혈압상승을 억제시키는 물질로 알려져 있으며 우리나라의 경우 1일 20mg의 GABA섭취 시 혈압개선에 도움을 줄 수 있는 개별인정형 건강기능식품 원료로 승인되어 있어 과량의 소금섭취가 문제인 우리나라의 경우 그 예방책이 될 수 있다.GABA (Gamma Amino Butyric Acid) is a kind of non-protein amino acid widely distributed in nature and is present in mammalian brain or spinal cord and is an inhibitory neurotransmitter (Inhibitory Neurotransmitter). It is known that GABA is involved in the regulation of many physiological mechanisms of the human body to activate the blood flow of the brain and increase the oxygen supply, thereby enhancing the metabolic function of brain cells. It is also involved in regulating growth hormone secretion and is known to have effects on blood pressure lowering and pain relief, mental stabilization, liver and kidney function improvement, and colon cancer suppression. In addition, GABA is known worldwide as a substance that suppresses blood pressure rise, and in Korea, it is approved as an individual certified health functional food ingredient that can help improve blood pressure when 20 mg of GABA is consumed per day, so excessive salt intake is a problem. In Korea, this can be a preventive measure.
최근에는 GABA가 학습능력을 유의적으로 증강시키고 장기 기억 촉진에 기여할 뿐만 아니라 혈압상승을 억제하며 식용과 포만감을 조절하는 요소로 작용한다고 발표되어 전 세계적으로 주목을 받고 있는 물질의 하나로서 경구적 처방약으로서는 5, 10mg의 환제가 시판되고 있으나 의약품의 합성 GABA 제제의 경우 식욕부진, 변비, 설사 등의 소화기계의 부작용이 있다고 보고되었다.Recently, it has been announced that GABA not only significantly enhances learning ability and contributes to promoting long-term memory, but also suppresses blood pressure rise and controls food and satiety. As 5, 10mg pills are commercially available, but synthetic GABA preparations of pharmaceuticals have been reported to have side effects of the digestive system, such as anorexia, constipation and diarrhea.
이러한 GABA의 역할로 인해 의약품으로서 뿐만 아니라, 최근에는 기능성식품소재로서의 GABA에 대한 관심이 고조되고 있다. GABA는 발아현미를 비롯한 발아곡류, 녹차, 배추 뿌리 등 곡물에서도 많이 검출되고 있으므로 경구적으로 섭취하는 것이 가능하다. 그러나 이들에 함유된 GABA의 양은 많지 않아 약리작용을 발휘하기 위한 필요량을 식품에서 섭취하는 것은 용이하지 않다. 이를 극복하기 위해 GABA가 다량 함유된 식품소재를 발굴하여 산업적으로 활용하려는 연구가 활발히 진행되고 있다. 특히 GABA의 뇌혈류 촉진효과와 산소공급 증가효과는 뇌세포의 대사를 촉진시킴으로써 뇌졸중의 후유증 및 뇌동맥경화증 등에 개선효과가 나타나 의약품으로 사용되고 있으며, 성장호르몬의 분비조절, 통증완화, 정신신경 안정 작용, 혈압강하작용, ACE 활성저해작용 등이 있어 생리학적으로 아주 유용한 물질이다.Due to this role of GABA, interest in GABA not only as a pharmaceutical product but also as a functional food material has been increasing recently. GABA is also detected in grains such as germinated brown rice, germinated grains, green tea, and cabbage roots, so it can be taken orally. However, the amount of GABA contained in these is not large, so it is not easy to consume the necessary amount to exert the pharmacological action from food. In order to overcome this, research is underway to discover and use food materials that contain large amounts of GABA industrially. In particular, GABA's effect of promoting brain blood flow and increasing oxygen supply have been shown to improve the effects of stroke, sequelae and cerebral arteriosclerosis by promoting metabolism of brain cells, and are used as medicines, regulate the secretion of growth hormone, relieve pain, stabilize the mental nerve, It is a very physiologically useful substance because it has a hypotensive effect and an inhibitory effect on ACE activity.
또한, 고혈압은 일상의 식생활에서 예방할 수 있다는 관점에서 GABA를 함유한 차, 발아현미 등이 식품으로 개발되어 있으나, GABA의 농도가 낮고 형상적으로 응용범위가 제한되어 있다. In addition, tea, germinated brown rice and the like containing GABA have been developed as foods from the viewpoint of preventing hypertension in the daily diet, but the application range of the GABA is low and the shape is limited.
특히 고혈압은 대표적인 성인병의 하나로 중국과 한국 등 고염도 식품을 선호하는 식습관을 가진 우리나라 뿐 아니라 세계적으로 식염 섭취량을 관리하는 식이요법이 매우 중요하며, 심혈관계 질환을 예방할 수 있는 기능성소금의 개발을 통한 경증환자의 치료식 또는 발병가능성이 있는 사람의 예방을 미리 유도할 필요가 있다. In particular, hypertension is one of the representative adult diseases. In addition to Korea, which has a dietary preference that favors high-salt foods such as China and Korea, it is very important for dietary therapy to manage salt intake worldwide, and through the development of functional salt that can prevent cardiovascular diseases. It is necessary to induce the treatment of mild patients or prevention of people who are likely to develop the disease.
본 출원인은 한국등록특허 제1761710호 및 제10-1761711호에서 유산균발효를 통한 1차 고농도 GABA 배양액에 상당량의 소금을 투입하고 2차 발효를 통하여 일정량의 나트륨을 제거한 GABA함유 소금의 제조공정을 개시하였다. 하지만, 이는 나트륨을 효과적으로 감량시킬 수 있지만 발효공정 및 발효소금의 건조 시 공정비용이 상승하는 문제점과 장기간 보관 시 소금이 갖는 고유의 특성인 조해성에 의하여 덩어리가 형성되어 사용상 불편함을 초래하는 문제점이 있었다. Applicants initiated a process for producing GABA-containing salts in which Korean Patents No. 171610 and No. 10-1761711 introduced a significant amount of salt into the primary high-concentration GABA culture through lactic acid fermentation and removed a certain amount of sodium through secondary fermentation. Did. However, this can effectively reduce sodium, but there is a problem that the process cost increases when fermentation process and fermentation salt are dried, and a problem that causes discomfort in use due to the formation of lumps due to the deliquescent property characteristic of salt when stored for a long time. there was.
이에, 본 발명자들은 상기 문제점을 해결하기 위하여 노력한 결과, 혼합반죽 공정, 압출과립 공정 및 건조 공정 조건을 특정시킬 경우, 과립제형 소금 제조시 통상적으로 사용되는 결착제를 사용하지 않고도, 흡습성 억제능이 우수한 과립제형 가바소금을 고수율로 제조할 수 있다는 것을 확인하고, 본 발명을 완성하게 되었다.As a result, the present inventors tried to solve the above problems, and when specifying the mixing and kneading process, the extrusion granulation process and the drying process conditions, without using a binder commonly used in the production of granular salt, excellent hygroscopicity inhibiting ability It was confirmed that granule-type gaba salt can be produced in high yield, and the present invention was completed.
본 발명의 목적은 고혈압 및 혈전형성 예방효과가 있고, 장기간 보관시에도 흡습성을 방지할 수 있는 과립제형 가바소금을 제공하는데 있다.An object of the present invention is to provide a granule-type gaba salt that has a preventive effect on hypertension and thrombosis and can prevent hygroscopicity even when stored for a long time.
본 발명의 다른 목적은 짠맛을 즐기면서도 상대적으로 혈압이나 심혈관계 질환의 억제 할 수 있고, 장기간 보관시에도 흡습성을 방지할 수 있는 과립제형 가바소금을 고수율로 제조하는 방법을 제공하는데 있다.Another object of the present invention is to provide a method for producing granule-type gaba salt with high yield, which can suppress blood pressure or cardiovascular disease relatively while enjoying a salty taste and prevent hygroscopicity even during long-term storage.
상기 목적을 달성하기 위하여, 본 발명은 가바(GABA)를 0.3~1중량% 함유하고, 210~250㎜ 입도이며, 20℃, 상대습도 80% 조건에서 24시간 방치 후 측정된 수분함량이 2% 미만인 것을 특징으로 하는 과립제형 가바소금을 제공한다.In order to achieve the above object, the present invention contains 0.3 to 1% by weight of GABA (GABA), 210 to 250㎜ particle size, 20 ℃, relative humidity of 80%, the water content measured after standing for 24 hours at 2% It provides a granule-type gaba salt characterized in that less than.
본 발명은 또한, (a) 소금을 60~80 메쉬로 분쇄하는 단계; (b) 분쇄된 소금에 가바(GABA) 함유 유산균 발효배양액을 첨가하고, 50~60℃에서 혼합하여 혼합반죽을 제조하는 단계; (c) 상기 혼합반죽을 압출과립기로 50~70bar의 압력조건에서 210~250㎜ 입도로 과립화시키는 단계; 및 (d) 과립화된 제형을 65~75℃에서 건조하는 단계를 포함하는 것을 특징으로 하는 과립제형 가바소금의 제조방법을 제공한다.The present invention also, (a) grinding the salt into 60-80 mesh; (b) adding lactic acid bacteria-containing fermentation broth containing GABA to the crushed salt, and mixing at 50-60° C. to prepare a mixed dough; (c) granulating the mixed dough into a particle size of 210 to 250 mm under a pressure condition of 50 to 70 bar with an extrusion granulator; And (d) drying the granulated formulation at 65-75° C..
본 발명에 있어서, 상기 가바(GABA) 함유 유산균 발효배양액의 GABA 농도는 10~30%, 발효배양액의 고형분 함량(Brix 기준)은 10~40%인 것을 특징으로 한다.In the present invention, the GABA concentration of the GABA-containing lactic acid bacteria fermentation culture medium is 10-30%, and the solid content of the fermentation culture medium (based on Brix) is characterized in that 10-40%.
본 발명에 있어서, 상기 소금은 정제염, 천일염 및 가공소금으로 구성된 군에서 선택되는 것을 특징으로 한다.In the present invention, the salt is characterized in that it is selected from the group consisting of refined salt, sun salt and processed salt.
본 발명의 과립제형 가바소금의 제조방법은 유산균 발효배양액을 첨가시, 천연 농수산 원료를 더욱 첨가하는 것을 특징으로 한다. The method for producing granule-type gaba salt of the present invention is characterized by further adding natural agricultural and fisheries raw materials when lactic acid bacteria fermentation broth is added.
본 발명에 있어서, 상기 천연 농수산 원료는 마늘, 다시마, 강황, 태양초, 생강, 고수, 겨자, 고추냉이, 녹차, 호박, 코코넛, 함초, 굴, 멸치, 홍합 및 미더덕으로 구성된 군에서 선택되는 1 이상인 것을 특징으로 한다.In the present invention, the natural agricultural and fisheries raw materials are garlic, kelp, turmeric, sunweed, ginger, coriander, mustard, horseradish, green tea, pumpkin, coconut, vinegar, oysters, anchovies, mussels and 1 or more selected from the group consisting of It is characterized by.
본 발명에 따른 과립제형 가바소금은 결착유도제의 첨가 없이 정제염과 가바(GABA)만을 이용하여 과립제형을 완성함으로써 Natural Colour Food를 실현하였다. 또한, 우리나라 1일 소금 평균 섭취량인 5g을 기준으로 GABA를 20mg 이상 함유하므로, 고혈압 및 혈전형성 예방용 건강소금으로 유용하다.The granule formulation gaba salt according to the present invention realized natural color food by completing the granule formulation using only purified salt and gaba (GABA) without the addition of a binding inducer. In addition, because it contains more than 20mg of GABA based on the average daily intake of 5g of salt per day in Korea, it is useful as a healthy salt for preventing hypertension and thrombosis.
도 1은 본 발명의 일 실시예에 따른 고혈압 및 혈전형성 예방용 과립제형 가바소금의 제조 공정도이다.
도 2는 본 발명의 일 실시예에 따라 제조된 과립제형 가바소금의 고지혈증 동물모델에서의 고혈압 예방효과를 평가한 결과이다.
도 3은 본 발명의 일 실시예에 따라 제조된 과립제형 가바소금의 중증하지허혈 동물모델에서의 혈전 저해효과를 평가한 결과이다.1 is a manufacturing process diagram of granule formulation gaba salt for preventing hypertension and thrombosis according to an embodiment of the present invention.
2 is a result of evaluating the effect of preventing hypertension in an animal model of hyperlipidemia of granule-type gaba salt prepared according to an embodiment of the present invention.
3 is a result of evaluating the effect of inhibiting thrombus in a severe lower limb ischemia animal model of granule-type gaba salt prepared according to an embodiment of the present invention.
본 발명에서는 혼합반죽 공정, 압출과립 공정 및 건조 공정 조건을 특정시킬 경우, 잔탄검, 구아검, 옥수수 전분, 타피오카 전분, 덱스트린, 올리고당 등의 결착제를 사용하지 않고도, 흡습성 억제능이 우수한 과립제형 가바소금을 고수율로 제조할 수 있다는 것을 확인하고자 하였다. In the present invention, when specifying the conditions of the mixing and kneading process, extrusion granulation process and drying process, without using a binder such as xanthan gum, guar gum, corn starch, tapioca starch, dextrin, oligosaccharide, granule formulation gaba excellent in hygroscopicity suppression ability It was intended to confirm that salt can be prepared in high yield.
본 발명에서는, 정제염을 60메쉬로 분쇄한 다음 GABA를 함유하는 유산균 발효배양액을 50~60℃에서 혼합하여, 혼합반죽을 제조하고, 혼합반죽을 압출과립기로 50~70bar의 압력조건으로 과립화시키고, 65~75℃에서 건조시켜 과립제형 가바소금을 제조하였다. In the present invention, the purified salt is crushed into 60 mesh, and then the lactic acid bacteria fermentation broth containing GABA is mixed at 50 to 60°C to prepare a mixed dough, and the mixed dough is granulated under a pressure condition of 50 to 70 bar with an extrusion granulator. , Dried at 65-75° C., to prepare granulated gaba salt.
제조된 과립제형 가바소금의 입도, 제조수율 및 수분함량을 확인한 결과, 210~250㎜ 입도의 과립제형 소금을 90% 이상의 수율로 확보하였고, 식품공전에 명시된 수준측정법으로 측정 시 수분함량이 2% 미만인 것을 확인할 수 있었다. As a result of confirming the particle size, manufacturing yield, and moisture content of the manufactured granule-type gaba salt, a granular salt having a particle size of 210 to 250 mm was secured at a yield of 90% or more, and the moisture content was 2% when measured by the level measurement method specified in the food industry. It was confirmed that it was less than.
따라서, 본 발명은 일 관점에서, 가바(GABA)를 0.3~1중량% 함유하고, 210~250㎜입도이며, 20℃, 상대습도 80% 조건에서 24시간 방치 후 측정된 수분함량이 2% 미만인 것을 특징으로 하는 고혈압 및 혈전형성 예방용 과립제형 가바소금에 관한 것이다.Accordingly, the present invention, in one aspect, contains a GABA (GABA) of 0.3 to 1% by weight, 210 ~ 250㎜ particle size, 20 ℃,
또한, 본 발명은 다른 관점에서, (a) 소금을 60~80 메쉬로 분쇄하는 단계; (b) 분쇄된 소금에 가바(GABA) 함유 유산균 발효배양액을 첨가하고, 50~60℃에서 혼합하여, 혼합반죽을 제조하는 단계; (c) 상기 혼합반죽을 압출과립기로 50~70bar의 압력조건에서 210~250㎜ 입도로 과립화시키는 단계; 및 (d) 과립화된 제형을 65~75℃에서 건조하는 단계를 포함하는 것을 특징으로 하는 고혈압 및 혈전형성 예방용 과립제형 가바소금의 제조방법에 관한 것이다.In addition, the present invention, in another aspect, (a) crushing the salt to 60 ~ 80 mesh; (b) adding lactic acid bacteria fermentation broth containing GABA to the crushed salt, mixing at 50-60° C., and preparing a mixed dough; (c) granulating the mixed dough into a particle size of 210 to 250 mm under a pressure condition of 50 to 70 bar with an extrusion granulator; And (d) drying the granulated formulation at 65-75° C., to a method for producing granular formulation gaba salt for preventing hypertension and thrombosis.
도 1에 도시된 바와 같이, 과립제형 가바소금은 소금의 분쇄; 혼합, 균질화; 고온압출 과립 성형; 건조 공정을 거쳐서 수행된다.As shown in Figure 1, the granulated gaba salt is crushed salt; Mixing, homogenizing; Hot extrusion granulation molding; It is performed through a drying process.
본 발명에 있어서, 소금은 정제염, 천일염, 가공소금 등을 이용할 수 있으나, 정제염을 사용하는 것이 바람직하다.In the present invention, the salt may be purified salt, sun salt, processed salt, and the like, but it is preferable to use a purified salt.
상기 소금은 분쇄기를 이용하여 분쇄할 수 있는데, 이들은 각각 60~80 메쉬로 분쇄하는 것이 바람직하다. 참고로 케이에스(KS) 공업규격에 따르면, #60은 250㎛, #70은 212㎛, #80은 180㎛이다.The salt can be pulverized using a grinder, which are preferably crushed into 60 to 80 mesh each. For reference, according to KS (KS) industry standard, #60 is 250㎛, #70 is 212㎛, and #80 is 180㎛.
상기 소금이 60 메쉬 미만인 경우에는 목적하는 입도의 과립형성이 이루어지지 않거나 수율이 낮아질 우려가 있고, 80 메쉬를 초과할 경우에는 혼합반죽의 건조가 빨리 진행되어 과립기에서의 과립형성 적성이 극히 불량해지며, 특히 건조가 진행됨에 따라 분말에 의한 과립기의 메쉬망이 막히는 문제가 발생한다 . When the salt is less than 60 mesh, granulation of the desired particle size may not be achieved or the yield may be lowered, and when it exceeds 80 mesh, drying of the mixing dough is rapidly progressed, and the granule formation aptitude in the granulator is extremely poor. In particular, as the drying progresses, a problem occurs that the mesh network of the granulator by the powder is clogged.
소금을 분쇄한 다음에는 분쇄된 소금 60~90중량%에 가바(GABA) 함유 유산균 발효배양액 10~40중량% (고형분함량, 10~40브릭스)을 첨가하고, 50~60℃에서 혼합하여, 혼합반죽을 제조한다. 발효배양액의 혼합 첨가비율은 과립의 형성능력과 과립형성 후 건조시간 및 최종 GABA 소금의 목표 GABA 농도 조건에 따라 달라지며 발효 배양액의 농축 정도에 따라 10~40중량%가 바람직하다.After crushing the salt, 10-40% by weight of lactic acid bacteria fermentation broth containing GABA (solid content, 10-40 Brix) is added to 60-60% by weight of the crushed salt, mixed at 50-60°C, and mixed. Prepare the dough. The mixing ratio of the fermentation broth is dependent on the ability to form granules, the drying time after granulation, and the target GABA concentration conditions of the final GABA salt, and preferably 10 to 40% by weight depending on the concentration of the fermentation broth.
본 발명에 있어서 가바(GABA) 함유 유산균 발효배양액의 GABA 농도는 10~30%, 발효배양액의 고형분 함량(Brix 기준)은 농축의 정도에 따라 10~40%인 것을 사용할 수 있다.In the present invention, the GABA concentration of GABA-containing lactic acid bacteria fermentation culture medium may be 10-30%, and the solid content of the fermentation culture medium (based on Brix) may be 10-40% depending on the degree of concentration.
상기 가바(GABA) 함유 유산균 발효배양액은 락토바실러스 속, 스트렙토코커스 속, 비피도박테리움 속, 류코노스톡 속, 페디오코카스 속, 락토코커스 속 균주의 배양액을 이용할 수 있으며, 락토바실러스 브레비스(Lactobacillus brevis)를 이용하는 것이 바람직하고, 보다 바람직하게는 락토바실러스 브레비스 BJ-20(KCTC11377BP)를 이용할 수 있다.The GABA-containing lactic acid bacteria fermentation broth may use a culture medium of the genus Lactobacillus, Streptococcus genus, Bifidobacterium genus, Leuconostock genus, Pediococcus genus, Lactococcus genus, and Lactobacillus brevis (Lactobacillus) brevis), and more preferably, Lactobacillus brevis BJ-20 (KCTC11377BP) can be used.
상기 유산균의 발효를 위한 배지는 GABA의 전구물질인 합성물로서 MSG (Mono Sodium Glutamate)를 포함하는 것을 특징으로 하며, 보다 자세하게는 Yeast extract 3%, Glucose 2%, MSG 3%, 탈지대두 2%. Water 90%의 배지 조성을 예시할 수 있으나 이에 한정되는 것은 아니다. The medium for fermentation of the lactic acid bacteria is characterized by containing MSG (Mono Sodium Glutamate) as a precursor of GABA, and more specifically
상기배지에 유산균을 접종하고 혐기적 조건에서 발효시켜 모노 소디움 글루타메이트의 GABA(gamma aminobutyric acid)로의 전환을 유도하면 고농도 GABA함유 유산균발효 배양액을 제조할 수 있다.Inoculation of the lactic acid bacteria in the medium and fermentation under anaerobic conditions to induce the conversion of monosodium glutamate to gamma aminobutyric acid (GABA) can produce a high concentration GABA-containing lactic acid fermentation culture medium.
상기 소금과 가바(GABA) 함유 유산균 발효배양액의 혼합은 50~60℃에서 30~60분간 수행하는 것이 바람직하다. 만일 혼합 시 온도가 50℃ 미만인 경우에는 분쇄된 소금과 GABA배양액과의 혼합 반죽시의 작업적성이 떨어져 소요시간이 많이 걸리고, 60℃를 초과할 경우 과립기에서의 과립형성 공정에서 건조 현상이 발생되어 과립기의 정립용 메쉬망이 막히거나 과립형성능이 저하된다. The mixing of the salt and the GABA-containing lactic acid bacteria fermentation broth is preferably performed at 50-60°C for 30-60 minutes. If the temperature is less than 50℃ during mixing, it takes a lot of time due to the lack of workability when mixing and kneading the crushed salt and GABA culture medium. If it exceeds 60℃, drying occurs in the granulation process in the granulator. As a result, the mesh network for sizing of the granulator is clogged or the granulation ability is reduced.
또한, 혼합 시 소금의 함량이 60중량% 미만인 경우에는 과립이 형성되지 않거나, 과립제형 소금의 수율이 낮게 되고, 90중량%를 초과할 경우에는 첨가하는 천연 가바(GABA)의 양이 적어지게 되어, 목적하는 기능성을 이루지 못할 우려가 있다.In addition, when the salt content is less than 60% by weight when mixing, the granules are not formed, or the yield of the granular salt is low, and when it exceeds 90% by weight, the amount of natural GABA added is reduced. However, there is a fear that the desired functionality cannot be achieved.
본 발명에 따른 고혈압 및 혈전형성 예방용 과립제형 가바소금의 제조방법은 상기 유산균 발효배양액을 첨가시, 천연 농수산 원료를 더욱 첨가할 수 있다. The method for preparing granule-type gaba salt for preventing hypertension and thrombosis according to the present invention may further add natural agricultural and fisheries raw materials when the lactic acid bacteria fermentation broth is added.
상기 천연 농수산 원료는 마늘, 다시마, 강황, 태양초, 생강, 고수, 겨자, 고추냉이, 녹차, 호박, 코코넛, 함초, 굴, 멸치, 홍합, 미더덕 등을 예시할 수 있으나, 소금과 함께 과립제형으로 제조될 수 있는 것이라면 특별한 제한없이 이용될 수 있다.The natural agricultural and fisheries raw materials may include garlic, kelp, turmeric, sunweed, ginger, coriander, mustard, horseradish, green tea, pumpkin, coconut, hamcho, oyster, anchovy, mussel, midduck, etc. If it can be manufactured, it can be used without particular limitation.
상기 천연 농수산 원료들은 천연 조미료로서, 단순 분말 또는 혼합제품으로 유통되고 있으나, 쉽게 굳고 딱딱해지는 현상으로 활용도가 떨어지는 문제점이 있다. The natural agricultural and fisheries raw materials are natural seasonings and are distributed as simple powders or mixed products, but there is a problem in that utilization is poor due to the phenomenon of easily hardening and hardening.
특히, 다시마는 해조류 중 갈조류로서 식생활 가운데 감칠맛이 좋아 주로 육수를 내는 용도로 사용되며 알긴산이라는 식이섬유를 다량 함유하고 있다. 이 식이섬유는 콜레스테롤 수치와 혈압을 내리는 역할을 하며, 장 속에서 콜레스테롤, 염분과 결합되어 변으로 배설된다. 이때 발암물질까지 흡수하여 대장암 예방과 다이어트에 도움이 된다. 알긴산은 몸 속에 흡수되지 않고 장을 자극해 장 운동을 촉진, 배변을 돕는다. 수분을 흡수하면 최대 200배까지 팽창하는데 이로인해 장 운동을 활발하게 한다. 혈전이 생기거나 간에서 콜레스테롤이 합성되는 것을 막는 등 고혈압과 동맥경화를 직.간접적으로 예방하는 효능을 지닌다. 또한 다양한 미네랄을 풍부하게 함유하고 있는 대표적인 알칼리성 식품이다. In particular, kelp is a brown algae among seaweeds. It has a good taste in the diet and is mainly used for broth, and contains a large amount of dietary fiber called alginic acid. This dietary fiber plays a role in lowering cholesterol levels and blood pressure, and it is excreted by feces in combination with cholesterol and salt in the intestine. At this time, it absorbs carcinogens and helps prevent colon cancer and diet. Alginic acid is not absorbed by the body, but stimulates the intestines to promote bowel movement and help bowel movements. When absorbing moisture, it expands up to 200 times, which makes the bowel movement active. It has the effect of directly or indirectly preventing hypertension and arteriosclerosis, such as preventing clots from forming or synthesizing cholesterol in the liver. It is also a representative alkaline food rich in various minerals.
또한 다시마에는 요오드 성분이 다량 함유되어 있어 요오드 섭취가 부족한 중앙아시아 지역 등의 갑상선 질환의 예방 및 관리에 필수적인 천연 요오드 섭취 수단이 될 수 있다.In addition, kelp contains a large amount of iodine, which can be used as a natural means of iodine intake for the prevention and management of thyroid disease in Central Asia, where iodine intake is insufficient.
상기 천연 농수산 원료는 소금과 마찬가지로 분쇄기를 이용하여 60~80 메쉬로 분쇄하는 것이 바람직하다. 상기 천연 농수산 원료는 혼합반죽 100중량부에 대하여 5~40중량부 첨가할 수 있다. The natural agricultural and fisheries raw materials are preferably crushed to 60 to 80 mesh using a grinder like salt. The natural agricultural and fisheries raw materials may be added 5 to 40 parts by weight based on 100 parts by weight of the mixed dough.
소금 및 가바(GABA)의 혼합 반죽은 압출과립기에서 과립화시킨다. 과립화시 압출압력은 50~70bar로 수행하며, 210~250㎜ 입도로 과립화되도록 조정한다. 상기 압출압력이 50bar 미만인 경우에는 과립 형성 시 수분함량의 증대가 필요하고, 건조시간이 길어지며, 70bar를 초과할 경우 과립기의 소모품인 메쉬망의 잦은교체가 불가피해 작업적성 및 경제성에서 불리하다. The mixed dough of salt and GABA is granulated in an extruder. When granulating, the extrusion pressure is performed at 50 to 70 bar, and is adjusted to granulate at a particle size of 210 to 250 mm. When the extrusion pressure is less than 50 bar, it is necessary to increase the moisture content when forming granules, the drying time becomes longer, and if it exceeds 70 bar, frequent replacement of the mesh net, which is a consumable part of the granulator, is inevitable, which is disadvantageous in terms of workability and economy. .
끝으로, 과립화된 제형은 건조단계를 거치는데, 65~75℃에서 6~24시간동안 건조하는 것이 바람직하다. 건조시 온도가 65℃ 미만인 경우에는 물의 증발이 쉽게 일어나지 않아 목적하는 수분함량을 갖는 과립제형 건강소금의 제조가 어려운 문제가 있고, 75℃를 초과할 경우 표면건조가 급속히 진행되어 내부의 수분건조가 원활이 진행되지 않아 포장 후 장시간 유통 시 점진적인 건조에 의한 중량 손실로 품질관리가 어렵다. Finally, the granulated formulation undergoes a drying step, preferably drying at 65-75° C. for 6-24 hours. When the temperature is less than 65 ℃ during drying, evaporation of water does not easily occur, and thus there is a problem in that it is difficult to manufacture granular type health salt having a desired moisture content, and when it exceeds 75°C, surface drying proceeds rapidly and moisture drying inside Quality control is difficult due to weight loss due to gradual drying when it is distributed for a long time after packaging because it does not go smoothly.
최종적으로 제조된 과립제형 가바소금은 가바(GABA)를 0.3중량% 이상, 바람직하게는 0.5~1중량% 함유하고, 210~250㎜입도이며, 20℃, 상대습도 80% 조건에서 24시간 방치 후 측정된 수분함량이 2% 미만인 것을 특징으로 한다.The finally manufactured granule-type gaba salt contains gaba (GABA) of 0.3 wt% or more, preferably 0.5-1 wt%, is 210-250 mm particle size, is left for 24 hours at 20°C and 80% relative humidity. It is characterized in that the measured moisture content is less than 2%.
[실시예][Example]
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 예시하기 위한 것으로, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지 않는 것은 당업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다. Hereinafter, the present invention will be described in more detail through examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as limited by these examples.
실시예 1: 가바(GABA) 함유 유산균 발효배양액 제조Example 1: Preparation of lactic acid bacteria-containing fermentation broth containing GABA
Lactobacillus MRS Broth(MRS; Difico , USA) 배지에서 18시간 사전 배양시킨 유산균(Lactobacillus brevis BJ-20, KCTC11377BP)을 MSG를 포함한 배지(Yeast extract 3%, Glucose 2%, MSG 5%, 탈지대두 2%, Water 88%)에 접종하고, 37℃에서, 48시간동안 혐기 조건으로 배양하면서, 배양액내의 MSG 함량 및 GABA의 함량을 측정하고, 표 1에 나타내었다. 참고로, MSG 함량 및 GABA 함량은 배양액 brix를 고려하여 분말 100g당 함량으로 환산된 값을 기재하였다.Lactobacillus MRS Broth (MRS; Difico, USA) medium containing MSG (Leastobacillus brevis BJ-20, KCTC11377BP) pre-cultured for 18 hours in medium containing MSG (
표 1로부터, 48시간 유산균 배양액의 GABA함량 및 배양액의 고형분 함량을 확인할 수 있었다. 따라서, GABA 농도가 10~30%, 발효배양액의 고형분 함량(Brix 기준)은 발효 종료 후 저온 감압 농축의 정도에 따라 발효배양액의 고형분 함량은 10~40%로 조정 가능하였다.From Table 1, it was confirmed that the GABA content of the lactic acid bacteria culture solution for 48 hours and the solid content of the culture medium were confirmed. Therefore, the concentration of GABA was 10-30%, and the solid content of the fermentation broth (based on Brix) was able to be adjusted to 10-40% of the solid content of the fermentation broth according to the degree of low-temperature and reduced pressure concentration after fermentation.
실시예 2: 고혈압 및 혈전형성 예방용 과립제형 가바소금 제조Example 2: Preparation of granule formulation gaba salt for preventing hypertension and thrombosis
60메쉬의 여과망을 통과한 분쇄된 정제염 60중량%에 실시예 1에서 제조된 가바(GABA) 함유 유산균 발효배양액 40중량%(10 브릭스)를 50℃에서 첨가하면서 50분간 혼합하여 수분함량이 35%인 혼합반죽을 제조하였다. 혼합반죽을 압출 과립기에 넣고, 60bar의 압력을 가하여 210~250㎜입도로 과립화하였다. 과립화된 제형을 70℃의 건조기에 넣고 24시간동안 건조시켜 과립제형 가바소금을 제조하였다.40% by weight of 40% by weight of lactic acid bacteria fermentation broth containing GABA (GABA) prepared in Example 1 to 60% by weight of the pulverized purified salt that passed through the 60 mesh filter network was mixed at 50°C for 50 minutes, and the moisture content was 35%. Phosphorus mixed dough was prepared. The mixed dough was placed in an extruder granulator and granulated to a size of 210 to 250 mm by applying a pressure of 60 bar. The granulated formulation was placed in a dryer at 70° C. and dried for 24 hours to prepare granulated gaba salt.
실시예 3: 고혈압 및 혈전형성 예방용 과립제형 가바소금 제조Example 3: Preparation of granule formulation gaba salt for preventing hypertension and thrombosis
60메쉬의 여과망을 통과한 분쇄된 정제염 80중량%에 실시예 1에서 제조된 가바(GABA) 함유 유산균 발효배양액 20중량%(20브릭스)를 55℃에서 첨가하면서 50분간 혼합하여 수분함량이 15%인 혼합반죽을 제조하였다. 혼합반죽을 압출 과립기에 넣고, 60bar의 압력을 가하여 210~250㎜ 입도로 과립화하였다. 과립화된 제형을 70℃의 건조기에 넣고 10시간 동안 건조시켜 과립제형 가바소금을 제조하였다.Gaba (GABA)-containing lactic acid bacteria fermentation culture solution prepared in Example 1 was added to 80% by weight of the pulverized purified salt that passed through a 60 mesh filtration network, and mixed at 50°C for 50 minutes while adding water content to 15%. Phosphorus mixed dough was prepared. The mixed dough was placed in an extruder and granulated to a size of 210 to 250 mm by applying a pressure of 60 bar. The granulated formulation was placed in a dryer at 70° C. and dried for 10 hours to prepare granulated gaba salt.
실시예 4: 고혈압 및 혈전형성 예방용 과립제형 가바소금 제조Example 4: Preparation of granule-type gaba salt for preventing hypertension and thrombosis
60메쉬의 여과망을 통과한 분쇄된 정제염 90중량%에 실시예 1에서 제조된 가바(GABA) 함유 유산균 발효배양액 10중량%(40브릭스)를 60℃에서 첨가하면서 50분간 혼합하여 수분함량이 10%인 혼합반죽을 제조하였다. 혼합반죽을 압출 과립기에 넣고, 60bar의 압력을 가하여 210-250㎜입도로 과립화하였다. 과립화된 제형을 70℃의 건조기에 넣고 6시간 동안 건조시켜 과립제형 가바소금을 제조하였다.Gaba (GABA)-containing lactic acid bacteria fermentation broth containing 10% by weight (40 brix) prepared in Example 1 was added to 90% by weight of the pulverized purified salt that passed through a 60-mesh filtration network, and mixed at 50°C for 50 minutes, with a moisture content of 10%. Phosphorus mixed dough was prepared. The mixed dough was placed in an extruder granulator and granulated to a size of 210-250 mm by applying a pressure of 60 bar. The granulated formulation was placed in a dryer at 70° C. and dried for 6 hours to prepare granulated gaba salt.
실시예 5: 고혈압 및 혈전형성 예방용 과립제형 가바소금 제조Example 5: Preparation of granule formulation gaba salt for preventing hypertension and thrombosis
60메쉬의 여과망을 통과한 분쇄된 정제염 75g 및 다시마 분말 25g에 실시예 1에서 제조된 가바(GABA) 함유 유산균 발효배양액 16㎖(10 브릭스)를 50℃에서 첨가하면서 50분간 혼합하여 수분함량이 35%인 혼합반죽을 제조하였다. 혼합반죽을 압출 과립기에 넣고, 60bar의 압력을 가하여 210~250㎜입도로 과립화하였다. 과립화된 제형을 70℃의 건조기에 넣고 24시간동안 건조시켜 다시마 함유 과립제형 가바소금을 제조하였다.16 g (10 brix) of lactic acid bacteria fermentation broth containing GABA prepared in Example 1 was added to 75 g of pulverized purified salt and 25 g of kelp powder that passed through a 60 mesh filtration net, mixed at 50° C. for 50 minutes, and mixed with a moisture content of 35. % Mixed dough was prepared. The mixed dough was placed in an extruder granulator and granulated to a size of 210 to 250 mm by applying a pressure of 60 bar. The granulated formulation was put in a dryer at 70° C. and dried for 24 hours to prepare a gaba salt containing kelp.
비교예 1 및 2: 혼합온도에 따른 고혈압 및 혈전형성 예방용 과립제형 가바소금 제조Comparative Examples 1 and 2: Preparation of granule formulation gaba salt for preventing hypertension and thrombosis according to the mixing temperature
60메쉬의 여과망을 통과한 분쇄된 정제염 60중량%에 실시예 1에서 제조된 가바(GABA) 함유 유산균 발효배양액40중량%(10브릭스)를 40℃ 및 70℃에서 첨가하면서 50분간 혼합하여 수분함량이 35%인 혼합반죽을 제조하였다. 혼합반죽을 압출 과립기에 넣고, 60bar의 압력을 가하여 210~250㎜입도로 과립화하였다. 과립화된 제형을 70℃의 건조기에 넣고 24시간 동안 건조시켜 과립제형 가바소금을 제조하였다.Water content by mixing for 50 minutes while adding 40 wt% (10 brix) of lactic acid bacteria fermentation broth containing GABA prepared in Example 1 to 60 wt% of the pulverized purified salt that passed through a 60 mesh filter network at 40°C and 70°C This 35% mixed dough was prepared. The mixed dough was placed in an extruder granulator and granulated to a size of 210 to 250 mm by applying a pressure of 60 bar. The granulated formulation was put in a dryer at 70° C. and dried for 24 hours to prepare granulated gaba salt.
비교예 3 및 4: 압출 과립기의 압력에 따른 고혈압 및 혈전형성 예방용 과립제형 가바소금 제조Comparative Examples 3 and 4: Preparation of granule formulation gaba salt for preventing hypertension and thrombosis according to the pressure of the extruder granulator
60메쉬의 여과망을 통과한 분쇄된 정제염 60중량%에 실시예 1에서 제조된 가바(GABA) 함유 유산균 발효배양액 40중량%(10브릭스)를 55℃에서 첨가하면서 50분간 혼합하여 수분함량이 35%인 혼합반죽을 제조하였다. 혼합반죽을 압출 과립기에 넣고, 40bar 및 80bar의 압력을 가하여 210~250㎜입도로 과립화하였다. 과립화된 제형을 70℃의 건조기에 넣고 24시간동안 건조시켜 과립제형 가바소금을 제조하였다.40% by weight of lactic acid bacteria fermentation broth containing GABA (GABA) prepared in Example 1 to 60% by weight of the pulverized purified salt that passed through the 60 mesh filtration network was mixed at 55°C for 50 minutes, and the moisture content was 35%. Phosphorus mixed dough was prepared. The mixed dough was placed in an extruder and granulated to a size of 210 to 250 mm by applying pressures of 40 bar and 80 bar. The granulated formulation was placed in a dryer at 70° C. and dried for 24 hours to prepare granulated gaba salt.
비교예 5 및 6: 건조 온도에 따른 고혈압 및 혈전형성 예방용 과립제형 가바소금 제조Comparative Examples 5 and 6: Preparation of granule type gaba salt for preventing hypertension and thrombosis according to drying temperature
60메쉬의 여과망을 통과한 분쇄된 정제염 60중량%에 실시예 1에서 제조된 가바(GABA) 함유 유산균 발효배양액 40중량%(고형분함량 10브릭스)를 50℃에서 첨가하면서 50분간 혼합하여 수분함량이 35%인 혼합반죽을 제조하였다. 혼합반죽을 압출 과립기에 넣고, 60bar의 압력을 가하여 210~250㎜입도로 과립화하였다. 과립화된 제형을 50℃ 및 80℃의 건조기에 넣고 건조시켜 과립제형 가바소금을 제조하였다.Water content by mixing for 50 minutes while adding 40% by weight of lactic acid bacteria fermentation broth containing GABA (solid content 10 brix) prepared in Example 1 to 60% by weight of the pulverized purified salt that passed through a 60 mesh filter network A 35% mixed dough was prepared. The mixed dough was placed in an extruder granulator and granulated to a size of 210 to 250 mm by applying a pressure of 60 bar. The granulated formulation was placed in a dryer at 50° C. and 80° C. and dried to prepare granulated gaba salt.
실험예 1: 과립형성 수율, 조해성 및 작업적성 비교 실험Experimental Example 1: Comparison of granulation yield, deliquescentness and workability
실시예 2~5 및 비교예 1~6에서 제조된 과립제형 가바소금의 수율, 작업적성 및 조해성을 평가하였다. 과립형성 수율은 실시예 및 비교예에 의한 제조방법으로 혼합반죽 시 첨가되는 분쇄 정제염과 발효배양액의 고형분 함량의 총량에서 투입한 이후 실시예 및 비교예에 의하여 제조된 최종 회수된 소금의 중량 비율로 표시하였으며, 조해성 평가는 식품공전에서 명시된 방법으로 수분을 측정하였다. 즉, 실험조건을 통일하기 위하여, 실시예와 비교예에서 제조된 소금을 60℃에서 24시간 건조기에서 충분한 건조시킨 다음, 20℃, 상대습도 80% 조건에서 24시간 방치 후 수분함량을 측정하였다. 또한, 작업적성은 과립형성 수율, 조해성, 작업시간 등을 종합적으로 고려하여 평가하였다.The yield, workability, and deliquescent properties of the granulated gaba salt prepared in Examples 2 to 5 and Comparative Examples 1 to 6 were evaluated. The granulation yield is the weight ratio of the final recovered salt prepared by the Examples and Comparative Examples after the total amount of the solid content of the pulverized purified salt and the fermentation broth added during mixing and kneading by the manufacturing method according to Examples and Comparative Examples. Moisture was measured by the method specified in the Food Code. That is, in order to unify the experimental conditions, the salt prepared in Examples and Comparative Examples was sufficiently dried in a dryer at 60° C. for 24 hours, and then left at 20° C. and relative humidity of 80% for 24 hours to measure the moisture content. In addition, the work suitability was evaluated by comprehensively considering the granulation yield, deliquescent, and working time.
+++: 매우 좋음, ++: 좋음, +: 보통, -: 나쁨, --: 아주나쁨+++: very good, ++: good, +: normal, -: bad, --: very bad
표 2로부터, 50~60℃에서 혼합하여, 혼합반죽을 제조하고, 50~700bar 압력으로 과립화시키고, 과립화된 제형을 70℃에서 건조시킨 실시예 2~5의 경우 과립형성 수율이 90% 이상이고, 작업적성이 좋고, 식품공전에 명시된 수분측정법으로 측정시 수분함량이 1.8~1.9%로서, 조해성이 우수하였다.From Table 2, mixing at 50-60° C. to prepare a mixed dough, granulating at a pressure of 50-700 bar, and drying the granulated formulation at 70° C., the yield of granulation is 90%. As described above, the workability is good, and the moisture content is 1.8 to 1.9% when measured by the moisture measurement method specified in the food industry.
반면, 혼합시 온도가 40℃ 및 70℃인 비교예 1 및 비교예 2는 작업적성이 떨어져 작업시간이 길어지거나 과립형성 수율이 저하되었다.On the other hand, Comparative Examples 1 and 2 in which the temperature was 40°C and 70°C when mixing was poor in workability, resulting in a longer working time or a lower granulation yield.
또한, 압출과립시 압력이 40bar 및 80bar인 비교예 3 및 비교예 4는 조해성은 우수하였으나, 작업적성 및 과립형성 수율이 상대적으로 나빴다.In addition, Comparative Example 3 and Comparative Example 4 in which the pressure was 40 bar and 80 bar during extrusion granulation were excellent in deliquescent, but the workability and the granulation yield were relatively poor.
또한, 건조온도가 50℃ 및 80℃인 비교예 5 및 비교예 6은 과립형성 수율 및 작업적성이 낮고, 조해성이 상대적으로 나쁘다는 것을 알 수 있었다.In addition, it was found that Comparative Examples 5 and 6 in which the drying temperatures were 50°C and 80°C were low in granulation yield and workability, and relatively poor deliquescent.
실험예 2: 고지혈증 동물 모델에서 과립제형 가바소금의 효능 탐색Experimental Example 2: Exploring the efficacy of granule-type gaba salt in a hyperlipidemic animal model
2-1: 동물모델 제작2-1: Animal model production
본 실험에서 사용되는 실험동물은 8주령 C57BL/6 마우스를 1주일 간 순화시킨 후 실험에 사용하였다. The experimental animal used in this experiment was used for experiment after 8 weeks old C57BL/6 mice were purified for 1 week.
2-1-1: 고지혈증 동물모델2-1-1: hyperlipidemia animal model
고지혈증 동물모델은 마우스에 1.25% 고지혈식이(HCD)와 소금을 매일, 5주간 섭취시켰다. 또한 실험군은 (1) chow diet 일반식이 그룹, (2) 고지혈증 모델에 일반소금(0.03 g/kg/day)을 매일, 5주간 식이그룹 (3) 고지혈증 모델에 GABA 소금(0.035 g/kg/day)을 매일, 5주간 식이그룹 (4) 고지혈증 모델에 요오드-GABA 소금(0.04 g/kg/day)을 매일, 5주간 식이그룹으로 나누어 검증하였다.In the hyperlipidemic animal model, 1.25% hyperlipidemic diet (HCD) and salt were ingested daily for 5 weeks. In the experimental group, (1) chow diet general diet group, (2) normal salt (0.03 g/kg/day) daily in the hyperlipidemia model, 5 weeks dietary group (3) GABA salt (0.035 g/kg/day) in the hyperlipidemia model ) Daily, 5 weeks diet group (4) Iodine-GABA salt (0.04 g/kg/day) was divided into daily and 5 week diet groups in the hyperlipidemia model.
2-1-2: 중증하지허혈 동물모델2-1-2: Severe lower limb ischemia animal model
GABA소금의 혈전완화 효능을 확인하기 위하여 중증하지허혈 동물모델을 제작 후 일반소금과 GABA 소금의 효능을 비교분석한다. 즉, 마우스에 1.25% 고지혈식이(HCD)와 소금을 매일, 6주간 섭취시킨 후 중증하지허혈(CLI) 유도 후 1주 뒤 도태하였다. 실험군은 (1) chow diet 일반식이 그룹, (2) 일반식이에 하지허혈모델 유도 그룹 (3) 고지혈증 모델에 하지허혈 유도 후 일반소금(GABA 소금(0.03 g/kg/day)을 매일, 6주간 식이그룹 (4) 고지혈증 모델에 하지허혈 유도 후 GABA 소금(0.035 g/kg/day)을 매일, 6주간 식이그룹으로 나누어 검증하였다.In order to confirm the thrombolytic effect of GABA salt, an animal model of severe lower limb ischemia is prepared, and then the efficacy of general salt and GABA salt is compared and analyzed. That is, the mice were ingested with 1.25% hyperlipidemic diet (HCD) and salt every day for 6 weeks, and then culminated 1 week after induction of severe lower limb ischemia (CLI). The experimental group (1) chow diet general diet group, (2) induction of lower extremity ischemia model in the normal diet (3) normal induction (GABA salt (0.03 g/kg/day) after induction of lower extremity ischemia in the hyperlipidemia model for 6 weeks) Dietary group (4) After inducing lower extremity ischemia in the model of hyperlipidemia, GABA salt (0.035 g/kg/day) was divided into dietary groups for 6 weeks every day and tested.
2-2: 고혈압 예방 및 혈전 저해능 평가2-2: Prevention of hypertension and evaluation of thrombus inhibition
고지혈증 동물모델에서는 이완기, 수축기 및 평균 혈압을 3주, 4주 및 5주차에 측정하였으며 고지혈증 동물모델에 중증하지허혈을 유도한 동물모델에서는 3주차부터 도태 직전까지 매주 혈압을 측정하고, 그 결과를 도 2 및 도 3에 나타내었다. Mouse 용 혈압 측정기(noninvasive tail-cuff CODA system, Kent Scientific Corp, CT, USA)를 이용하여 순응기간을 5일 거친 후 실제 측정을 진행하였다.In the hyperlipidemic animal model, diastolic, systolic, and mean blood pressure were measured at 3, 4, and 5 weeks. In the animal model that induced severe lower limb ischemia in the hyperlipidemic animal model, blood pressure was measured weekly from
도 2에 도시된 바와 같이, 고혈압 개선에 가장 중요한 바이오마커인 혈압을 정상식이(ND), 고지혈증 모델에 일반소금을 식이, 실시예 3에서 제조된 가바소금 및 실시예 5에서 제조된 요오드 가바소금 처리 후 3, 4, 5주째 확인하였을 때, 정상식이 군에 비해 (A) 수축기 혈압, (B) 이완기 혈압, (C) 평균 동맥혈압 모두 고혈압 동물 그룹 (HCD/salt)에서 유의하게 증가하는 것을 확인하였다. 그러나, 가바소금 섭취 동물 그룹(HCD/GABA-salt)과 요오드-가바소금 섭취 동물 그룹(HCD/I-GABA-salt)에서는 고혈압 동물 그룹 보다 유의하게 감소함을 확인하였다. 특히 (A) 수축기 혈압은 섭취 3주째 부터, (B) 이완기 혈압은 섭취 4주째 부터 유의하게 감소하는 것으로 보아 가바 소금 및 요오드 가바소금이 혈압을 조절한다고 할 수 있겠다.As shown in FIG. 2, blood pressure, the most important biomarker for improving hypertension, is normal diet (ND), normal salt is fed to the hyperlipidemia model, gaba salt prepared in Example 3 and iodine gaba salt prepared in Example 5 3, 4, and 5 weeks after treatment, it was found that (A) systolic blood pressure, (B) diastolic blood pressure, and (C) mean arterial blood pressure increased significantly in the hypertensive animal group (HCD/salt) compared to the normal diet group. Confirmed. However, it was confirmed that the animal group ingested with gaba salt (HCD/GABA-salt) and the animal group ingested with iodine-gaba salt (HCD/I-GABA-salt) were significantly reduced than the animal group with hypertension. In particular, (A) systolic blood pressure is significantly reduced from the 3rd week of ingestion, and (B) diastolic blood pressure is significantly decreased from the 4th week of ingestion, so Gaba salt and iodine Gaba salt control blood pressure.
또한, 도 3에 도시된 바와 같이, 고혈압 개선에 가장 중요한 바이오마커인 혈압을 정상식이, 가바소금 처리 후 변화를 확인하였을 때, 정상식이 군에 비해 (A) 수축기 혈압, (B) 이완기 혈압, (C) 평균 동맥혈압 모두 고혈압/중증하지허혈 유도 동물 그룹 (HCD+salt+CLI)에서 유의하게 증가하는 것을 확인하였다. 그러나, 가바소금을 섭취 한 중증하지허혈 유도 동물 그룹(HCD+GABA salt+CLI)에서는 고혈압 동물 그룹 보다 유의하게 감소 한 것을 확인하였다. 따라서, 가바소금이 혈전을 조절한다고 할 수 있겠다.In addition, as shown in FIG. 3, when the normal diet and the change after treatment with gaba salt were checked for blood pressure, which is the most important biomarker for improving hypertension, compared to the normal diet group (A) systolic blood pressure, (B) diastolic blood pressure, (C) It was confirmed that all of the mean arterial blood pressure increased significantly in the hypertension/severe ischemia-induced animal group (HCD+salt+CLI). However, it was confirmed that the severe lower limb ischemia-induced animal group (HCD+GABA salt+CLI) ingesting gaba salt significantly decreased than the hypertensive animal group. Therefore, it can be said that Gaba salt regulates blood clots.
이상으로 본 발명 내용의 특정한 부분을 상세히 기술하였는 바, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적 기술은 단지 바람직한 실시 양태일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서, 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의하여 정의된다고 할 것이다.As the specific parts of the present invention have been described in detail above, it will be apparent to those of ordinary skill in the art that these specific techniques are only preferred embodiments, and the scope of the present invention is not limited thereby. will be. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.
Claims (7)
Prevention of hypertension and thrombus formation, characterized in that it contains 0.3 to 1% by weight of GABA, has a particle size of 210 to 250 mm, and has a moisture content of less than 2% measured after leaving for 24 hours at 20°C and 80% relative humidity. Dragon granule type gaba salt.
The method of claim 1, wherein the salt is a granular formulation for preventing hypertension and thrombosis, characterized in that it is selected from the group consisting of purified salt, sun salt and processed salt.
(b) 분쇄된 소금에 가바(GABA) 함유 유산균 발효배양액을 첨가하고, 50~60℃에서 혼합하여, 혼합반죽을 제조하는 단계;
(c) 상기 혼합반죽을 압출과립기로 50~70bar의 압력조건에서 210~250㎜ 입도로 과립화시키는 단계; 및
(d) 과립화된 제형을 65~75℃에서 건조하는 단계를 포함하는 것을 특징으로 하는 고혈압 및 혈전형성 예방용 과립제형 가바소금의 제조방법.
(a) grinding the salt into 60-80 mesh;
(b) adding lactic acid bacteria-containing fermentation broth containing GABA to the crushed salt, and mixing at 50-60° C. to prepare a mixed dough;
(c) granulating the mixed dough with an extrusion granulator to a particle size of 210 to 250 mm under a pressure of 50 to 70 bar; And
(d) A method of manufacturing granular formulation gaba salt for preventing hypertension and thrombosis, comprising drying the granulated formulation at 65-75°C.
The method of claim 3, wherein the GABA (GABA)-containing lactic acid bacteria fermentation broth of the GABA concentration is 10 to 30%, the solids content of the fermentation broth (Brix standard) is characterized in that the hypertension and thrombosis prevention granules characterized in that 10 to 40% Method of manufacturing gaba salt.
[4] The method of claim 3, wherein the salt is selected from the group consisting of refined salt, sun salt and processed salt.
[4] The method of claim 3, wherein when the fermentation broth of lactic acid bacteria is added, natural agricultural and fisheries raw materials are further added.
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