KR20200078185A - Soft Capsules method with mixture of Vegetable Omega-3 in Perilla Oil and Vitamin D,E and Lutein and Soft Capsules - Google Patents

Abstract

The present invention relates to a method of manufacturing a mixture containing fat-soluble vitamin D and E and lutein in vegetable omega-3 of perilla oil as vegetable soft capsules, and health functional food obtained by manufacturing a mixture containing fat-soluble vitamin D and E and lutein in vegetable omega-3 of perilla oil as vegetable soft capsules. More specifically, the present invention relates to a method of manufacturing a mixture containing fat-soluble vitamin D and E and lutein in vegetable omega-3 of perilla oil as vegetable soft capsules, which can simultaneously provide essential fatty acids, vitamins and lutein, which are essential nutrients that humans must consume because they cannot be synthesized in a body, by providing health functional food containing vegetable omega-3 of perilla oil, fat-soluble vitamin D and E and lutein in vegetable soft capsules, and to health functional food obtained by manufacturing a mixture containing fat-soluble vitamin D and E and lutein in vegetable omega-3 of perilla oil as vegetable soft capsules.

Description

Method for preparing a mixture of vegetable oil omega-3 containing fat-soluble vitamin D and E and lutein in vegetable soft capsule form and vegetable mixture of vegetable oil omega-3 containing perilla oil containing fat-soluble vitamin D, E and lutein component Health functional foods manufactured in soft capsule form{Soft Capsules method with mixture of Vegetable Omega-3 in Perilla Oil and Vitamin D,E and Lutein and Soft Capsules}

The present invention provides a method for preparing a mixture of vegetable oil omega-3 containing fat-soluble vitamin D and E and lutein components in vegetable soft capsule form and vegetable oil omega-3 of perilla oil containing fat-soluble vitamin D, E and lutein components Related to a health functional food prepared in a vegetable soft capsule mixture, more specifically, by providing a health functional food containing vegetable oil omega-3 and fat soluble vitamin D, E, and lutein components of perilla oil inside the vegetable soft capsule, Vegetable soft capsule containing a mixture of fat-soluble vitamin D, E and lutein in vegetable omega-3 of perilla oil, which can provide essential fatty acids, vitamins, and lutein components, which are essential nutrients that humans cannot synthesize in the body and must ingest. It relates to a health functional food prepared in a vegetable soft capsule form of a mixture containing a fat-soluble vitamin D and E and a lutein component in a vegetable omega-3 of perilla oil.

Health functional foods are made in various forms according to the characteristics of functional ingredients, and many products are on the market.

Among the raw materials for health functional foods, raw materials having fat-soluble properties such as essential fatty acid vegetable omega-3 and omega-3 are generally formulated in a soft capsule form, and the capsule base material is mostly manufactured using a vegetable or animal soft capsule.

In addition, it is very difficult to mix the fat-soluble raw material and the water-soluble raw material in the health functional food raw material to produce a single product, and it is even more difficult to make the water-soluble raw material into a soft capsule. Soft capsules do not produce capsule-like formulations because they reduce the viscosity of soft capsules when water or high-moisture ingredients are used.

The technology of the present invention is to prepare a health functional food by mixing the vegetable seed powder with the oil-soluble vegetable omega-3 fat-soluble oil and the mixture in a vegetable soft capsule form.

In general, soft capsules are made of capsules using materials recognized as food additives or food additives as coatings for capsule bases (raw materials) as the formulations developed for health functional foods expand as the Act on Health Functional Food was revised in 2008. The range has been expanded.

In addition, the general raw materials for soft capsules are divided into animal (gelatin) and vegetable (corn starch, potato starch, carrageenan, tapioca, etc.), and water and alcohol, glycerin, sorbitol, etc. are used as a solvent or plasticizer.

Gelatin, a raw material for animal soft capsules, is manufactured by processing from pig skin, cow bone, and leather. Since the 1990s, due to concerns about mad cow disease, the US Food and Drug Administration's careful investigation into use as a health functional food and pharmaceutical ingredient began. It became a social problem and became very poorly recognized as an additive for health functional food.

For this reason, research and development as an alternative raw material for gelatin has been made in various ways.

In the meantime, a method and a technique of manufacturing a soft capsule used as a vegetable raw material as an alternative raw material for an animal soft capsule have been developed in various ways, but the dissolution, viscosity, and film formation of the vegetable raw material show a large difference depending on the dissolution method and the raw material formulation. .

The raw material of vegetable soft capsules mainly uses corn starch (modified starch), potato starch, tapioca, carrageenan, etc., glycerin, water, main species, sorbitol, etc. as a solvent or plasticizer, sodium phosphate or second phosphate as a buffer Vegetable soft capsules are prepared using calcium phosphate, glucoamylase, maltogenic amylase, and alpha-amylase as disintegration aids.

The method of manufacturing the vegetable soft capsule depends on the selection and blending ratio of the vegetable raw material and the solution or plasticizer, and a good buffering agent to dissolve it so that it has excellent viscosity, physical properties, and adhesion.

The conventional general technique is to prepare a vegetable soft capsule with a difference in the vegetable raw material and a blending ratio and a solvent or a plasticizer.

At this time, the most important thing in the production of vegetable soft capsules is how to dissolve the vegetable raw materials with a solvent to form a thin film and seal the two films.

That is, depending on the degree of dissolution of the vegetable raw material, if the formation of the soft film formulation film (film) is not normally formed or is not formed, the soft capsule is not molded and the vegetable raw material is not well disintegrated to form crystals or each of the vegetable raw materials is hardened. As a result, a thin film (film) itself is not formed, and it is not sutured, and the viscosity and adhesive strength are poor, so that a soft capsule cannot be manufactured.

As described above, the vegetable soft capsule forms a thin film (film) so that both films have excellent viscosity and adhesion, so that the film is well sealed and health functional food ingredients can be added during sealing.

If the content of moisture or water in the health functional food ingredients is high, the viscosity and adhesion of the two films are reduced, so that they cannot be molded into capsules.

Accordingly, the present invention is to provide a technique in which the soft capsule is normally molded without deteriorating the viscosity and adhesion of the soft capsule by well mixing the fat-soluble perilla oil and the water-soluble vitamin seed.

On the other hand, in general, perilla is rich in vitamins or linolenic acid, which is an omega-3 fatty acid, which promotes brain activity in the human body to help prevent dementia and has excellent hematopoietic action, which is effective in preventing anemia and hypotension. By reducing cholesterol in the blood, it has a beneficial effect on prevention of arteriosclerosis or anti-inflammatory, and has an excellent effect on skin beauty and anti-aging.

Therefore, perilla is commonly used as a food additive that increases the taste and aroma of food and helps health by being processed in the form of perilla oil or perilla powder and added to various foods.

An example of manufacturing perilla powder using such perilla as a raw material is disclosed in Korean Patent Publication No. 10-1400871 (Registration Date: 2014. 05.22). According to the'Method of manufacturing perilla powder' disclosed in the registered patent, it is natural After removing impurities in the perilla harvested in the state, and systematically performing the roasting, cooling, and drying steps, the perilla kernels and perilla husks are sufficiently separated, and then introduced into the stripper to facilitate separation of the perilla kernels and perilla husks. By increasing the yield of perilla powder, it is possible to obtain high quality perilla powder.

In addition, nutrients necessary for humans are carbohydrates, fats, proteins, vitamins, and minerals. Among them, essential nutrients that humans cannot ingest because they cannot synthesize in the body include essential fatty acids and vitamins.

In addition, since essential fatty acids and vitamin products are released as health functional foods, consumers have the inconvenience of purchasing and taking each product, and it is necessary to have health functional foods that can be taken as one product.

In particular, perilla oil produced through perilla is a linolenic acid, a component of vegetable omega-3, and is one of fat-soluble properties. Among the types of vitamins, fat-soluble properties include vitamins A, D, and E. It is easy to mix.

However, vitamin D, E and lutein components are very difficult to mix in the fat-soluble properties of perilla oil.

Therefore, through the manufacturing method of the present invention, it was proposed a vegetable soft capsule type health functional food capable of simultaneously taking essential fatty acids, vitamins, and lutein components.

Republic of Korea Registered Patent Publication No. 10-1178842 Republic of Korea Registered Patent Publication No. 10-1400871

Method for preparing a mixture containing the oil-soluble vitamin D, E and lutein components in vegetable omega-3 of perilla oil of the present invention and a method for preparing the oil-soluble vitamin D, E and lutein components in vegetable omega-3 of perilla oil The health functional food prepared with the mixture in the form of a vegetable soft capsule is intended to solve the problems occurring in the prior art as described above, and an object of the present invention is to vegetable omega-3 which is fat soluble in perilla oil having different raw material properties of the health functional food. A vegetable soft capsule containing vegetable omega-3, perilla oil, vitamin D, E, and lutein components inside a vegetable soft capsule prepared by mixing vitamin D, E and lutein powder to dissolve carrageenan and modified starch using purified water and glycerin He is in the manufacture of health functional food for his brother.

In order to solve the problems of the present invention, a method of preparing a mixture of vegetable oil omega-3 containing fat-soluble vitamin D, E and lutein in a vegetable soft capsule form,

Raw material preparation step (S100) to prepare 10 to 45 parts by weight of vitamin D, 10 to 45 parts by weight of vitamin E, and 10 to 45 parts by weight of lutein extract based on 100 parts by weight of perilla oil; and

A raw material mixing step (S200) in which the prepared raw material is introduced into a mixer and rotated; and

A moving step (S300) of moving the mixed internal raw material mixture to a moving tank and moving it to a molding machine for preparing vegetable soft capsules; and

Vegetable soft capsule is manufactured through a molding machine, and the capsule is completed by adding the mixture of perilla oil, fat-soluble vitamin D, E, and lutein extract to the inside of the prepared vegetable soft capsule to complete capsule molding. Capsule-type health functional food manufacturing step (S400); comprises a.

According to the present invention, the vegetable omega-3 and vitamin D, E and lutein components of different perilla oil of the health functional food are well fused to produce one health functional food, and this product is produced as a vegetable soft capsule, carrageenan and starch. Crystals, lumps, condensation, etc. are not formed, and the effect of dissolving carrageenan and modified starch, which are vegetable raw materials, in a solvent is remarkably well provided.

In addition, as described above, when the dissolution is well achieved, the film is made thin and has excellent adhesion, so that the sealing is well performed to provide a synergistic effect in which the molding of the capsule is normalized.

Accordingly, a vegetable soft capsule type health functional food containing vegetable omega-3 of perilla oil and vitamin D, E and lutein components is provided inside the vegetable soft capsule.

Figure 1a is a process diagram showing a method of manufacturing a mixture containing the oil-soluble vitamin D and E and lutein components in vegetable omega-3 of the perilla oil of the present invention, Figure 1b is a vegetable soft capsule type health functional food production It is a process diagram showing the steps.
Figure 2 is a photographic illustration of a phenomenon in which the elasticity of the film breaks due to the elasticity of the film in the method of manufacturing the mixture containing the oil-soluble vitamin D, E, and lutein components in the vegetable omega-3 of the perilla oil of the present invention .
3 is an exemplary view showing a state of a mixture according to Examples 2 to 4 in which the mixing process and sequence of Example 1 for preparing the vegetable soft capsule of the present invention are different, and the number of vacuums is different. This is a photograph showing the difference in solubility in the dissolution tank when the mixing ratio of carrageenan and modified starch, glycerin and purified water is different.
5 is a photograph showing that when the perilla oil and lutein are mixed, it is not naturally mixed.
Figure 6 is an exemplary illustration of the perilla oil of vegetable omega-3 and lutein blend ratio.
7 is a photograph showing before and after rotation, when mixing the vegetable omega-3 and lutein of perilla oil.
Figure 8 is a photograph showing the difference in precipitation during mixing.

Hereinafter, the present invention will be disclosed in order to improve the conventional problems as described above, and the method of preparing a mixture containing the oil-soluble vitamin D and E and lutein components in the vegetable omega-3 of perilla oil in the vegetable soft capsule form and A detailed description of the health functional food prepared by mixing a vegetable oil of perilla oil with fat-soluble vitamin D, E and lutein in a vegetable soft capsule form is as follows.

Figure 1a is a process diagram showing a method of manufacturing a mixture containing the oil-soluble vitamin D and E and lutein components in vegetable omega-3 of the perilla oil of the present invention, Figure 1b is a vegetable soft capsule type health functional food production It is a process diagram showing the steps.

As shown in Figure 1a, the method of manufacturing a mixture containing the oil-soluble vitamin D, E and lutein components in the vegetable omega-3 of the perilla oil according to the present invention,

Raw material preparation step (S100) to prepare 10 to 45 parts by weight of vitamin D, 10 to 45 parts by weight of vitamin E, and 10 to 45 parts by weight of lutein extract based on 100 parts by weight of perilla oil; and

A raw material mixing step (S200) in which the prepared raw material is introduced into a mixer and rotated; and

A moving step (S300) of moving the mixed internal raw material mixture to a moving tank and moving it to a molding machine for preparing vegetable soft capsules; and

Vegetable soft capsule is manufactured through a molding machine, and the capsule is completed by adding the mixture of perilla oil, fat-soluble vitamin D, E, and lutein extract to the inside of the prepared vegetable soft capsule to complete capsule molding. Capsule-type health functional food manufacturing step (S400); comprises a.

Hereinafter, the above-described manufacturing step will be described in detail step by step.

1. Raw material preparation step (S100)

The raw material preparation step (S100) is a process of preparing 10 to 45 parts by weight of vitamin D, 10 to 45 parts by weight of vitamin E, and 10 to 45 parts by weight of lutein extract based on 100 parts by weight of perilla oil.

In the present invention, after mixing vitamin D, vitamin E, and lutein extracts into the fat-soluble properties of perilla oil, when rotating with a mixer, the powder adheres to the perilla oil and can be sealed inside the vegetable soft capsule as it is.

At this time, the important thing is the mixing ratio of the vitamin raw material and lutein, the rotation speed and the rotation time are very important.

In the above-mentioned raw material preparation step (S100), the blending ratio is characterized in that the blending ratio of perilla oil, vitamin D, vitamin E, and lutein extract is 1: 0.01 to 0.3: 0.01 to 0.3: 0.01 to 0.3.

If the perilla oil is less than 100 parts by weight, and the vitamin and lutein are 45 parts by weight or more, mixing occurs, but if perilla oil and vitamin and lutein are introduced into the soft capsule of the plant, the viscosity is strong and the problem cannot be introduced into the capsule. Will occur.

Therefore, it will be necessary to comply with the above numerical range.

2. Raw material mixing step (S200)

The raw material mixing step (S200) is a step in which the prepared raw material is introduced into a mixer and rotated.

In the mixing method, 100 parts by weight of perilla oil prepared in the mixer is added, 30 parts by weight of vitamin and lutein powder are added, and then the mixer is rotated to mix the raw materials.

At this time, it can be seen through experiments that a difference occurs in the aspect of the precipitation state according to the rotational speed and the mixing time, which will be described in more detail below.

Specifically, in the raw material mixing step (S200), the rotation time of the mixer was within 1 minute to 2 minutes, and the rotational speed was 30,000 RPM or more to be able to manufacture through experiments.

In addition, when the rotation speed exceeds 2 minutes, the film melts when the raw material mixed in the capsule is sealed by overheating.

In addition, if it is less than 30,000 RPM, perilla oil, vitamins, and lutein are not mixed, and since a separation layer is formed quickly, it is not used as an evenly mixed raw material inside the vegetable soft capsule, so it satisfies the health functional food standards of perilla oil, vitamins, and lutein It cannot be made.

3. Moving stage (S300)

The moving step (S300) is a step of moving the mixed raw materials to a moving tank to move the molding machine to produce a vegetable soft capsule.

That is, in order to input the mixed raw material inside the vegetable soft capsule to be manufactured by a molding machine, it is moved to a moving tank.

4. Vegetable soft capsule type health functional food manufacturing step (S400)

In the vegetable soft capsule type health functional food manufacturing step (S400), a vegetable soft capsule is manufactured through a molding machine, and an internal raw material mixture in which perilla oil, fat-soluble vitamin D, E, and lutein extract is mixed is introduced into the prepared vegetable soft capsule. Thus, the capsule molding is completed to produce a health functional food.

As shown in Figure 1b, the specific manufacturing method of the above-mentioned vegetable soft capsule type health functional food manufacturing step (S400) is as follows.

4.1 Purification level ratio step (S405)

The purification level ratio step is a step of preparing 20 to 40 parts by weight of purified water.

The prepared purified water is provided by dividing it from 1st to 3rd.

4.2. Material preparation step (S410)

The material preparation step prepares 10 parts by weight of carrageenan, 22 to 27 parts by weight of denatured starch, and 20 to 25 parts by weight of glycerine. Carrageenan is placed in a stainless steel container and 10 parts by weight is measured with an electronic balance. By measuring the parts, glycerin is also prepared by measuring 20 to 25 parts by weight.

When the carrageenan and the modified starch and glycerin are less than the weight part, the physical properties of dissolution, viscosity and adhesive strength are remarkably decreased. When the weight exceeds the weight part, the amount of the solvent is small, so that the carrageenan and the modified starch and glycerin generate crystals or clumps. The problem is that the solvent does not dissolve well.

4.3. Mixing step (S415)

In the mixing step, 10 parts by weight of the prepared carrageenan, 22 to 27 parts by weight of denatured starch, and 5 to 10 parts by weight of purified water in which the vitamin seed is dissolved (primary purified water is added) are mixed into the ribbon mix for 5 to 7 minutes. It is a mixing process.

When the weight of the purified water is less than 5 parts by weight, the carrageenan and the modified starch are mixed. When the two raw materials are not mixed well, lumps and crystals are formed, and when it exceeds 10 parts by weight, when the carrageenan and the modified starch are dissolved, Viscosity and physical properties are weak, resulting in poor adhesion to film formation.

In addition, when the ribbon mix is about 5 to 7 minutes, the mixture is evenly mixed. If it is less than 5 minutes, glycerin is not completely dissolved in purified water, and when it is longer than 7 minutes, the amount of purified water evaporates and the amount of purified water decreases. Occurs, and then, when dissolving carrageenan and denatured starch, crystals or lumps may occur.

Therefore, the weight and mixing time of the purified water should be observed as much as possible.

4.4. Removing the mixture in the ribbon mix (S420)

The step of removing the mixture in the ribbon mix is a process of taking the mixture out of the ribbon mix and then putting the mixture in a mobile container and putting it into the dissolution tank.

At this time, in the case of crystals or lumps in the mixture of carrageenan and denatured starch mixed in the ribbon mix, a lump removal step of removing crystals or lumps with a diameter of 0.5 mm, may be further included.

That is, the purified carrageenan and denatured starch are visually checked through the window to see if the purified water has sufficiently penetrated and whether there are no lumps. At this time, when crystals or lumps are present, crystals or lumps with a diameter of 0.5 mm are added as described above. Will be removed.

4.5. Dissolution tank purification water heating step (S425)

In the dissolution tank purification water heating step, 10 to 20 parts by weight of purified water (secondary purified water is added) is added to the dissolution tank, and then rotated at a temperature of 30 to 40° C. to mix.

4.6. Dissolution Tank Glycerin Injection Step (S430)

The dissolution tank glycerin injection step is a process in which 20 to 25 parts by weight of glycerin is added to the dissolution tank and mixed for about 7 to 10 minutes.

When it is less than 7 minutes, glycerin is not completely dissolved in purified water, and when it exceeds 10 minutes, the purified water evaporates and the amount of purified water decreases. Then, when dissolving carrageenan and denatured starch, crystals or lumps Can occur.

Therefore, the above mixing time should be observed as much as possible.

4.7. Melting tank heating step (S435)

The dissolution tank heating step is a process in which 5 to 10 parts by weight of purified water (third purified water is added) is added to the dissolution tank and rotated at a temperature of 65 to 70°C for 60 to 70 minutes to mix.

When the heating temperature is lower than that, there is a problem that the carrageenan and the modified starch do not disintegrate well in the solvent, that is, glycerin and purified water, and when the heating temperature is higher than the heating temperature of the purified water, the viscosity and adhesion of the carrageenan and the modified starch are poor. .

At this time, if the purified water is less than 5 to 10 parts by weight, condensation occurs due to a small amount of carrageenan and modified starch that can be dissolved in the solvent. Problems arise.

In addition, the reason for dividing and adding purified water from 1st to 3rd is as follows.

In other words, if the amount of purified water is added at the same time and then carrageenan and denatured starch are added, a serious problem arises in that crystals are formed immediately after injection, and there is no technology to remove crystals again. Manufacturing becomes impossible.

However, in the case of dividing and dividing the purified water ratio three times as in the present invention, firstly, the purified water of the first input is for mixing carrageenan and denatured starch, and the purified water of the second input is for mixing glycerin with purified water, 3 Purified water from the tea is put in a dissolution tank and is intended to dissolve by heating the entire material.

In summary, as described above, purified water is separated and introduced over three times in order to prevent the formation of crystals generated at one time.

4.8. First vacuum catching step (S440)

The first vacuum catching step is a process of defoaming by vacuuming about 6 to 9 minutes while maintaining the temperature of the dissolution tank at a temperature of 65 to 70°C.

The defoaming is for the purpose of removing air or air bubbles in the dissolved substance. When the vacuum exceeds 9 minutes, the physical properties, viscosity and adhesive strength of the dissolved substance are deteriorated because the moisture falls out in the dissolved substance (moisture escapes). .

The reason for vacuum is to remove air or air bubbles in the dissolved material, and when air bubbles and air are present, the soft capsule is molded, and the viscosity, physical properties and adhesive strength are poor.

Depending on the temperature in the dissolution tank, the degree of dissolution of carrageenan and denatured starch and the frequency of air bubbles are different.

The primary vacuum had the least amount of air and air bubbles and lumps when vacuumed at 65 to 70°C, and air and air bubbles remained below 65°C. Due to the escape of moisture), the physical properties, viscosity and adhesive strength of the dissolved material are deteriorated.

4.9. Second vacuum catching step (S445)

In the second vacuum catching step, after performing the first vacuum catching step, the temperature of the dissolution tank is raised to a temperature of 75 to 85° C., rotated for 20 to 25 minutes, mixed, and then lost for 1 to 3 minutes. It is a process to turn the field and hold the vacuum.

After the primary vacuum, the secondary vacuum is a step that determines the viscosity, physical properties, adhesion, etc. of the melt, and the temperature is higher than that of the primary vacuum to increase the solubility of the residue while removing the remaining bubbles and air.

At this time, when the viscosity is less than 75°C, the viscosity, physical properties, adhesion and cohesiveness of the melt are inferior, and when the temperature exceeds 85°C, moisture may evaporate, which also causes the viscosity, physical properties, adhesion and cohesiveness of the melt to fall.

When the temperature exceeds 85°C, as shown in FIG. 2, when a film is made of a soluble material, it becomes soft and viscous, resulting in a weak elasticity of the film, resulting in a break.

4.10. 3rd vacuum catching step (S450)

The third vacuum catching step is a process for holding the vacuum again for 1 to 3 minutes at a temperature of 65 to 75°C while the paddle is stopped.

That is, after the temperature of the dissolution tank is lowered to 65 to 75°C, the paddle is stopped, and a third vacuum is performed for about 1 minute to 3 minutes based on 100 kg.

When the temperature exceeds 75°C or exceeds about 1 minute to 3 minutes on the basis of 100 kg/m ² , residual air bubbles remain or become hard, resulting in poor viscosity.

In addition, as described above, the reason for performing the vacuum from 1st to 3rd is that carrageenan and modified starch are not completely dissolved in the solvent or crystals are generated.

Therefore, after the primary vacuum sequentially, the paddle is mixed, the secondary vacuum is dissolved again, and finally the third vacuum is used to completely dissolve the final air bubbles, carrageenan, and denatured starch.

4.11. Mixture service tank transfer stage (S455)

The transfer step of the mixture service tank is a process of transferring the mixture inside the dissolution tank to the service tank, and maintaining the temperature of the service tank at 85°C to 90°C.

That is, the process of maintaining the temperature of the service tank at 85°C to 90°C while transferring the mixture inside the solution tank to the service tank by setting the pressure of the dissolution tank to about 0.2 to 0.4 kg/m ² .

When the temperature is lower than 85°C to 90°C, a phenomenon in which the dissolved material hardens occurs, and in the case of an abnormality, a problem in that the physical properties and viscosity of the melted material is lowered.

On the other hand, moving the mixture inside the dissolution tank to the service tank means that the discharge tank is generally present at the bottom of the dissolution tank, so that the service tank is positioned below the discharge opening to open the valve at the bottom of the dissolution tank to allow the dissolving material to flow into the service tank.

4.12. Vegetable soft capsule type health functional food completion stage (S460)

In the vegetable soft capsule type health functional food completion step, the service tank is moved to the molding machine to connect the service tank to the molding machine, and at the same time, the mobile tank storing the internal raw material mixture and the raw material input of the molding machine are connected to the inside of the vegetable soft capsule. It is a step of manufacturing a health functional food that is the internal raw material mixture.

The service tank is configured to move the service tank under the service tank so that the service tank can move, and the service tank is moved to the molding machine through the wheel. When the pressure is applied to the service tank by connecting the molding machine and the service tank with a stainless steel pipe, dissolved substances in the service tank are removed. Moving to the molding machine, the molding machine forms the film and is molded into a soft capsule.

At this time, a mixture of the internal raw materials, including perilla oil and vitamins and lutein, which were moved in the moving step (S300), is introduced into the prepared vegetable soft capsule to complete the health functional food.

On the other hand, Figure 4 is a photograph showing the difference in solubility in the dissolution tank when the mixing ratio of carrageenan and modified starch, glycerin and purified water is different.

Specifically, the photo on the left is a case where the blending ratio of carrageenan and denatured starch, glycerin and purified water matches the blending ratio of the present invention, and shows a normal dissolution state, but the photograph on the right is outside the blending ratio of the present invention As, it is a photograph showing a state in which crystals and dissolution are not properly performed.

Hereinafter, preferred embodiments of the present invention will be described in detail.

The following examples are intended to illustrate the invention and should not be understood as limiting the scope of the invention.

<Example 1> Preparation of vegetable soft capsules by dissolving carrageenan and denatured starch with purified water and glycerin, and preparing health functional foods with mixture of internal ingredients

10 kg of carrageenan, 25 kg of denatured starch and 25 kg of glycerin were prepared on the market, and 40 liters of purified water were prepared, respectively.

Specifically prepared carrageenan 10 kg, denatured starch 25 kg, glycerin 25 kg, 10 liters of the purified water is added to the ribbon mix to mix evenly for 5 to 7 minutes.

Thereafter, after taking out the mixture from the ribbon mix, the mixture is placed in a mobile container, put into a heating stirrer, and 20 liters of the purified water is added to the heating stirrer, and then the mixture is added and rotated at a temperature of 30 to 40°C to mix. .

Thereafter, 25 kg of glycerin is added to the heating stirrer and mixed for about 7 to 10 minutes.

Thereafter, 10 liters of the purified water is put into a heating stirrer, and the mixture is rotated at a temperature of 65 to 70°C for 60 to 70 minutes to mix.

Thereafter, while maintaining the temperature of the heating stirrer at a temperature of 65 to 70° C., vacuuming is performed for about 6 to 9 minutes, and the temperature of the heating stirrer is raised to a temperature of 75 to 85° C., and then 20 to 25 minutes. After rotating and mixing, the vacuum is held by rotating the paddle for 1-3 minutes.

Thereafter, the vacuum is again held for 1 to 3 minutes at a temperature of 65 to 75°C while the paddle is stopped.

Thereafter, the service tank is moved to a molding machine to connect the service tank to the molding machine, and at the same time, 30 parts by weight of vitamin D, 30 parts by weight of vitamin E, and 30 parts by weight of lutein extract are prepared for 100 parts by weight of perilla oil, and then put into a mixer for 2 minutes. By rotating the degree at a rotation speed of 30,000 RPM, an internal raw material mixture is added to the inside of the capsule, and the mixed internal raw material mixture is transferred to a moving tank to move to a molding machine for producing vegetable soft capsules. In connection with the input part, a vegetable soft capsule type health functional food containing an internal raw material mixture is manufactured.

Analysis of the general composition of the lysate calorie
(kcal/100 g) carbohydrate
(g/100g) protein
(g/100g) pH 277.5 62.8 0.131 5

In general, in order to prepare soft capsules, carrageenan and modified starch must first be dissolved with glycerin and purified water.

In this experiment, when carrageenan and denatured starch were dissolved with purified water and glycerin, changes in calories, carbohydrate proteins, etc. were investigated. As shown in Table 1 above, calories, carbohydrates, and protein contents were investigated.

Looking at the pH, it was found that it corresponds to the weak acidity.

<Example 2> Preparation of a vegetable soft capsule that is not completely dissolved

The same carrageenan, modified starch, glycerin, and purified water as in Example 1 were prepared, and the mixing process and sequence were performed as follows.

That is, glycerin and purified water are prepared, and carrageenan is added thereto, and then modified starch is introduced again.

At this time, the vacuum method vacuums the melting tank temperature at 97°C±5°C for 4 minutes.

The state of the mixture of Example 2 can be confirmed through FIG. 3, and the reference numeral'a' shown in FIG. 3 is the mixture of Example 2, and it was confirmed that the solution was not completely dissolved.

<Example 3> Preparation of vegetable soft capsules showing crystals

The same carrageenan, modified starch, glycerin, and purified water as in Example 1 were prepared, and the mixing process and sequence were performed as follows.

That is, glycerin and purified water are prepared, and carrageenan is added thereto, and then modified starch is introduced again, and purified water is added thereto.

At this time, in the vacuum method, the melting tank temperature is vacuumed for 2 minutes while turning the taddle at 97°C±5°C, and the melting tank temperature is again stopped at 97°C±5°C and then vacuumed for 1 minute.

The vacuum was performed twice.

The state of the mixture of Example 3 can be confirmed through FIG. 3, and the reference numeral'b' shown in FIG. 3 is the mixture of Example 3, and it was confirmed that crystals were visible.

<Example 4> Preparation of vegetable soft capsule with air bubbles

The same carrageenan, modified starch, glycerin, and purified water as in Example 1 were prepared, and the mixing process and sequence were performed as follows.

That is, after mixing carrageenan and denatured starch, purified water is added after heating.

Thereafter, glycerin and purified water are added after being heated.

At this time, in the vacuum method, the melting tank temperature is vacuumed at 92°C for 1 minute, and the melting tank temperature is raised to 97°C ± 2°C to be vacuumed for 5 minutes.

The vacuum was performed twice, but the difference from Example 3 is that the vacuum temperature is different.

The state of the mixture of Example 4 can be confirmed through FIG. 3, and the reference numeral'c' shown in FIG. 3 is the mixture of Example 3, and it was confirmed that bubbles were formed.

As a result of the experiment, in the case of Examples 2 to 4, it was confirmed through experiments that it was not suitable as a vegetable soft capsule, which is the best softness depending on the order of the mixing process and when and at what time the purified water will be added. It is determined whether the capsule can be obtained.

In addition, it has been confirmed that the number of vacuums also acts as a very important factor, and it can be seen that the state of the most optimal soft capsule can be obtained only through three vacuums, and thus, three vacuum processes are performed in the present invention.

Here, only the manufacturing process of the vegetable soft capsule of Example 1 was compared with Examples 2 to 4, and through this, the most optimal condition was confirmed.

Accordingly, the health functional food is prepared by injecting an internal raw material mixture into the vegetable soft capsule prepared in Example 1. (The production of the health functional food in Example 1 has been described.)

Hereinafter, experimental examples of perilla oil, vitamins, and lutein introduced into the prepared vegetable soft capsule will be described in detail.

Change of viscosity according to the mixing ratio of perilla oil, vitamin, and lutein powder Mixing ratio 1: 0.7 1: 0.5 1: 0.3 1: 0.1 Viscosity (cp) 826.5 ± 4.7 526.2 ± 3.0 394.7 ± 5.0 118.0 ± 1.6

Wherein 1 is perilla oil, 0.1, 0.3, 0.5, 0.7 represents vitamins and lutein powder, 1: 1: 0.7 means a mixture ratio of perilla oil, vitamins and lutein powder.

In particular, when the viscosity is 400 or more, it is difficult to input raw materials mixed with perilla oil, vitamins, and lutein powder into the capsule.

For example, if the perilla oil is 1 and the vitamin and lutein powders each exceed 0.3, the viscosity becomes 400 or more, so it is difficult to pass through the segment tube that enters the capsule.

Therefore, the ratio (mixing) of perilla oil and vitamin D, vitamin E, and lutein is 1: 0.3: 0.3: 0.3 or less.

The viscosity measurement of the present invention is a spindle No. in Brookfield DV2T viscometer (Brookfield Eng Labs. Inc., Middleboro, MA, USA). Using 5, the measurement was repeated three times after 60 seconds at a speed of 200 rpm at room temperature and expressed as an average value.

5 is a photograph showing that when the perilla oil and lutein are mixed, it is not naturally mixed.

Figure 6 is an exemplary illustration of the perilla oil of vegetable omega-3 and lutein blend ratio.

As shown in Fig. 5, when the lutein component is mixed with the vegetable omega-3 of perilla oil, as shown in Fig. 1, the mixing ratio and the mixing method are naturally not mixed.

In addition, as shown in Fig. 6, when mixing lutein with vegetable omega-3 of perilla oil, it is very important to set the blending ratio.

The left picture is the test tube left 1-untreated, left 2 (perilla oil: lutein)-1: 0.05, left 3-1: 0.1 left 4-1: 0.2.

The sedimentation pattern is shown in the lower part of the photo on the right.

Looking at the photo on the left, when lutein is mixed with perilla oil vegetable omega-3 by concentration, it shows a sedimentation pattern in the middle and lower parts, and the color density is between them.

Accordingly, when lutein was mixed with perilla oil vegetable omega-3 as shown in FIG. 5, mixing is not achieved well, and when shaken by hand, the same phenomenon as in FIG. 6 appears and it can be seen that the mixing method is important.

Therefore, the preferred compounding ratio is 1: 0.3 or less.

On the other hand, FIG. 7 is a photograph showing the pattern before and after rotation when mixing perilla vegetable omega-3 and lutein, and it was found that when mixing perilla oil vegetable omega-3 and lutein components, it is necessary to mix at high speed.

In addition, in the case of Figure 8, as a picture showing the difference in precipitation occurs during mixing, the left picture is before rotation, and the right picture is after rotation.

In the case of FIG. 7, when the perilla oil vegetable omega-3 and the lutein component were rotated at the time of mixing, it can be seen that the mixture was evenly mixed when rotated compared to the rotation before and after rotation.

In addition, it can be seen from FIG. 8 that it does not precipitate at the bottom.

As an experimental method, when the rotation time was varied at the same rotation rate (30,000 RPM) at the same mixing ratio (1:0.3), it was measured whether or not mixing and separation layers were formed for each raw material after mixing.

As a result of the experiment, it was found that there was no change with the rotation time at the time of rotation, but the separation layer appeared with the rotation time after 1 day.

Here, it was found that the separation layer formation was significantly reduced when the rotation time was about 1 minute to about 2 minutes.

Therefore, a preferable rotation time is one minute or two minutes.

Those of ordinary skill in the art to which the present invention pertains to the above contents will understand that the present invention may be implemented in other specific forms without changing the technical spirit or essential features of the present invention. Therefore, the embodiments described above are exemplified in all respects and should be understood as non-limiting.

The scope of the present invention is indicated by the following claims rather than the above detailed description, and it should be interpreted that all changes or modified forms derived from the meaning and scope of the claims and equivalent concepts are included in the scope of the present invention. do.

none.

Claims (6)

In the method for preparing a mixture of vegetable oil omega-3 of perilla oil containing fat-soluble vitamin D and E and lutein components in a vegetable soft capsule form,
Raw material preparation step (S100) to prepare 10 to 45 parts by weight of vitamin D, 10 to 45 parts by weight of vitamin E, and 10 to 45 parts by weight of lutein extract based on 100 parts by weight of perilla oil; and
A raw material mixing step (S200) in which the prepared raw material is introduced into a mixer to rotate;
A moving step (S300) of moving the mixed internal raw material mixture to a moving tank and moving it to a molding machine for preparing vegetable soft capsules; and
Vegetable soft capsule is manufactured through a molding machine, and the capsule is completed by adding the mixture of perilla oil, fat-soluble vitamin D, E, and lutein extract to the inside of the prepared vegetable soft capsule to complete capsule molding. Capsule-type health functional food manufacturing step (S400); a method of manufacturing a mixture containing a fat-soluble vitamin D and E and lutein components in vegetable omega-3 of perilla oil, characterized in that comprises a vegetable soft capsule.
According to claim 1,
In the raw material preparation step (S100),
The blending ratio of perilla oil, vitamin D, vitamin E, and lutein extract is 1: 0.01 ~ 0.3: 0.01 ~ 0.3: 0.01 ~ 0.3, which contains fat-soluble vitamin D, E, and lutein components in vegetable omega-3 of perilla oil. Method for preparing the mixture in vegetable soft capsule form.
According to claim 1,
In the raw material mixing step (S200),
The rotation time of the mixer is within 1 minute to 2 minutes, and the rotation speed is 30,000 RPM or more, and a mixture containing fat-soluble vitamin D, E, and lutein components in vegetable omega-3 of perilla oil is prepared in a vegetable soft capsule form. How to.
According to claim 1,
The vegetable soft capsule type health functional food manufacturing step (S400),
Purification level ratio step of preparing 20 to 40 parts by weight of purified water (S405); and
10 parts by weight of carrageenan, 22 to 27 parts by weight of denatured starch, 20 to 25 parts by weight of glycerine material preparation step (S410); and
The mixing step of mixing the prepared carrageenan 10 parts by weight, modified starch 22 ~ 27 parts by weight, the purified water 5 ~ 10 parts by weight (primary purified water input) into the ribbon mix to mix evenly for 5 minutes to 7 minutes (S415); Wow
After removing the mixture from the ribbon mix, the mixture is removed from the ribbon mix by putting the mixture in a moving container and putting it in a dissolution tank (S420); and
After adding 10 to 20 parts by weight of the purified water (secondary purified water input) to the dissolution tank, it is rotated at a temperature of 30 to 40° C. to dissolve the tank and heat the purified water (S425); and
20 to 25 parts by weight of glycerin is added to the dissolution tank, and a dissolution tank glycerin injection step (S430) for mixing for about 7 to 10 minutes; and
5 to 10 parts by weight of the purified water (3rd purified water input) is added to the dissolution tank, and the solution tank is heated to rotate for 60 to 70 minutes at a temperature of 65 to 70°C (S435); and
A first vacuum catching step (S440) of defoaming by vacuuming about 1 to 3 minutes while maintaining the temperature of the dissolution tank at a temperature of 65 to 70°C; and
After performing the first vacuum catching step, the temperature of the dissolution tank is raised to a temperature of 75 to 85° C., rotated for 20 to 25 minutes, mixed, and then rotated with a paddle for 1 to 3 minutes to hold the vacuum. Secondary vacuum catching step (S445); and
A third vacuum catching step (S450) for holding the vacuum again for 1 to 3 minutes at a temperature of 65 to 75° C. while the paddle is stopped; and
Transfer the mixture inside the dissolution tank to the service tank, the mixture service tank transfer step (S455) to maintain the temperature of the service tank to 85 ℃ to 90 ℃; And
Moving the service tank to the molding machine to connect the service tank to the molding machine, and connecting the mobile tank storing the internal raw material mixture and the raw material input portion of the molding machine to vegetable omega-3 of perilla oil as the internal raw material mixture inside the vegetable soft capsule. And vitamin D, vitamin E, vegetable soft capsule-type health functional food completion step (S460) for manufacturing a health functional food containing lutein extract; and fat-soluble vitamin D in vegetable omega-3 of perilla oil. A method for preparing a mixture containing E and lutein components in a vegetable soft capsule form.
A vegetable soft capsule is prepared through a molding machine, and an internal raw material mixture made by mixing perilla oil, vitamin D, vitamin E, and lutein extract in a blender is added into the prepared vegetable soft capsule, and fat-soluble vitamin D is added to vegetable omega-3 of perilla oil. In the method for producing a mixture containing E and lutein components in a vegetable soft capsule form,
The blending ratio of perilla oil and vitamin seeds added to the blender is perilla oil, vitamin D, vitamin E, and lutein extract in a blending ratio of 1: 0.01 to 0.3: 0.01 to 0.3: 0.01 to 0.3, and the rotation time of the mixer is 1 minute to Within 2 minutes, the rotational speed is more than 30,000 RPM, with blending conditions and mixing conditions, a mixture of fat-soluble vitamin D, E and lutein components in vegetable omega-3 of perilla oil, characterized by producing a health functional food. Method for manufacturing in vegetable soft capsule form.
Characterized in that produced by the method of any one of claims 1 to 5,
A health functional food prepared by mixing vegetable omega-3 of perilla oil with fat-soluble vitamin D, E, and lutein in a vegetable soft capsule.

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