KR20220014000A - Method of manufacture of surfactant using soyasaponin in sprout peanut extract - Google Patents

Abstract

The present invention relates to a method for producing a surfactant using soyasaponin in a peanut sprout extract, which can be used to manufacture detergents or cosmetics by using soyasaponin isolated from a peanut sprout extract. The method comprises: a drying step of drying peanut sprouts steamed at a temperature of 110-130℃; an extraction step of grinding the peanut sprouts dried in the drying step to a size of 150-250 mesh and extracting an extract compound from the ground peanut sprouts with hot water; a precipitation step of mixing the extracted compound extracted in the extraction step with ethanol so that the extracted compound is precipitated; a filtration step of filtering the extracted compound precipitated in the precipitation step; a solvent extraction step of extracting a solvent by centrifuging the mixture remaining after the filtration step through a centrifugal separator; and a concentration step of treating the solvent extracted in the solvent extraction step with activated carbon so that the solvent is concentrated.

Description

Method of manufacture of surfactant using soyasaponin in sprout peanut extract

The present invention relates to a method for manufacturing a surfactant using soya saponin of sprouted peanut extract, and more particularly, soya saponin of sprouted peanut extract that can be used to manufacture detergents or cosmetics using soya saponin isolated from sprouted peanut extract. It relates to a method for preparing a surfactant using the present invention.

In general, peanuts are annual herbaceous plants of the genus Arachis of the legume family. The four oval leaflets are oppositely opposite each other (the leaves are opposite each other), and the stem is green but sometimes reddish-purple.

Primary branches are formed at the nodes of the main stem, and they alternate in cotyledon and then alternate (leaf alternates with each other).

It is classified into an upright type with upright branches, a crawling type that spreads sideways near the ground, and a semi-upright type. In addition, peanuts are thermophilic summer crops of tropical origin, and the growing period is long.

The optimum temperature for growth is about 25 to 30℃ and the cumulative temperature is around 2,800℃ for small grains and 3,600℃ for large grains. The oil content of seeds generally tends to increase as the growing temperature increases, and strong sunlight is advantageous for flowering and ripening.

Sprout peanuts, also called peanut sprouts because they germinate peanuts in the same shape as bean sprouts, reduce fat and calories in the process of sprouting these peanuts and produce vitamin C that is not in peanuts, while resveratrol (resveratrol ( Resveratrol), an anticancer and longevity substance, increases in large quantities. In addition, aspartic acid is contained much more than bean sprouts, so it is effective in relieving hangovers.

A surfactant is a compound having a hydrophilic part that is easily soluble in water and a hydrophobic part that is easily soluble in oil. That is, surfactants are widely used in the manufacture of detergents, such as shampoos and soaps, or cosmetics.

On the other hand, as a prior art document related to the present invention, Korean Patent Application Laid-Open No. 10-2015-0093053 (Patent Document 1) relating to a method for increasing the content of resveratrol in germinated peanuts is disclosed, but in Patent Document 1, sprouted peanut extract There is no disclosure or suggestion about the preparation of a surfactant using

The present invention has been devised to solve the above problems, and an object of the present invention is to use soya saponin from sprouted peanut extract that can excellently remove wastes from sensitive skin and scalp using soya saponin extracted from sprouted peanut. To provide a method for preparing a surfactant.

Objects of the present invention are not limited to the objects mentioned above, and other objects not mentioned will be clearly understood by those of ordinary skill in the art from the following description.

In order to achieve the above object, the method for preparing a surfactant using soya saponin of sprouted peanut extract of the present invention includes a drying step of drying sprouted peanuts steamed with steam at 110° C. to 130° C., and drying in the drying step. A hot water extraction step of hot water extraction of the extracted compound by grinding the sprouted peanuts to a size of 150 to 250 mesh, a precipitation step of precipitating the extract compound extracted in the hot water extraction step by mixing with ethanol, and the extraction precipitated in the precipitation step A filtration step of filtering the compound, a solvent extraction step of extracting a solvent by centrifuging the mixture remaining after filtering in the filtration step through a centrifugal separator, and a concentration step of concentrating the solvent extracted in the solvent extraction step by treatment with activated carbon characterized by including.

In addition, the precipitation step is characterized in that the extracted compound extracted in the hot water extraction step is mixed with 3 to 7% ethanol and precipitated at a temperature of 40 to 50° C. for 5 to 7 hours.

The surfactant prepared through the method for preparing a surfactant using soya saponin of sprouted peanut extract of the present invention provides excellent effect in removing saponin from sprouted peanut with very small foaming particles in pores and scalp.

In addition, soya saponin of sprout peanut extract is a natural compound present in plants, and since it is a substance used as a herbal medicine, it can be applied to the skin without side effects, and it provides excellent skin whitening effect to reduce pigmentation symptoms such as spots and freckles and provides the effect of improving skin dullness.

In addition, sprouted peanuts provide the effect of preventing environmental pollution in advance by replacing chemical surfactants with eco-friendly materials.

In addition, the effect contained in sprouted peanuts provides the effect of providing a soothing and moisturizing function to the skin of people with sensitive skin.

1 is a flowchart showing a method for preparing a surfactant using soya saponin of sprouted peanut extract according to a preferred embodiment of the present invention.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in a variety of different forms, and only these embodiments allow the disclosure of the present invention to be complete, and common knowledge in the technical field to which the present invention belongs It is provided to fully inform the possessor of the scope of the invention, and the present invention is only defined by the scope of the claims.

With reference to the accompanying drawings will be described in detail for the implementation of the present invention. Irrespective of the drawings, like reference numbers refer to like elements, and "and/or" includes each and every combination of one or more of the recited items.

Although the first, second, etc. are used to describe various elements, these elements are not limited by these terms, of course. These terms are only used to distinguish one component from another. Accordingly, it goes without saying that the first component mentioned below may be the second component within the spirit of the present invention.

The terminology used herein is for the purpose of describing the embodiments, and is not intended to limit the present invention. In this specification, the singular also includes the plural unless otherwise specified in the phrase. As used herein, “comprises” and/or “comprising” does not exclude the presence or addition of one or more other components in addition to the stated components.

Unless otherwise defined, all terms (including technical and scientific terms) used herein may be used with the meaning commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in a commonly used dictionary are not to be interpreted ideally or excessively unless clearly defined in particular.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flowchart showing a method for preparing a surfactant using soya saponin of sprouted peanut extract according to a preferred embodiment of the present invention.

As shown in FIG. 1, the method for preparing a surfactant using soya saponin of the sprouted peanut extract of the present invention is a drying step (S100), a hot water extraction step (S200), a precipitation step (S300), a filtration step (S400), a solvent It includes an extraction step (S500) and a concentration step (S600).

First, the drying step (S100) is a step of steaming sprouted peanuts steamed with steam at 110 to 130° C. and then drying them.

At this time, the process of steaming and drying sprouted peanuts in the drying step (S100) is repeated about 4 times to completely dry the sprouted peanuts.

In the drying step (S100), freeze drying, vacuum drying, hot air drying, spray drying, reduced pressure drying, foam drying, high frequency drying, infrared drying, etc. are included, but are not limited thereto.

Next, the hot water extraction step (S200) is a step of hot water extraction of the extract chemical by pulverizing the sprouted peanuts dried in the drying step (S100) to a size of 150 to 250 mesh.

Preferably, the dried sprouted peanuts are pulverized to a size of 200 mesh and diluted in heated water to extract the extracted compound with hot water.

And the precipitation step (S300) is a step of precipitation by mixing the extract compound extracted in the extraction step (S200) with ethanol, in this case, the ethanol is mixed with 3 to 7% ethanol at a temperature of 40 to 50 ℃ 5 to It is a step of precipitation for 7 hours.

In the precipitation step (S300), the extract compound of sprouted peanut can be prepared by dissolving 15-20% of dried and pulverized sprouted peanut powder in 3-7% ethanol solution, and then concentrating at a low temperature, more preferably After dissolving 10% of the ground sprouted peanut powder after drying in a 5% (w/v) ethanol solution, it may be prepared by a low temperature reduced pressure extraction method at 45° C., but is not limited thereto.

Next, the filtering step (S400) is a step of filtering the extracted compound precipitated in the precipitation step, and the sprouted peanuts mixed with ethanol are filtered through a filter to obtain the precipitated extracted compound.

And the solvent extraction step (S500) is a step of extracting the solvent by centrifuging the extracted compound filtered in the filtration step (S400) through a centrifugal separator, preferably centrifuging at a speed of 1,500xg.

In this case, in the solvent extraction step (S500), the sedimentation rate of particles by gravity in the heterogeneous mixed solution is related to the size and density of the particles, and the larger the particles and the higher the density, the faster the separation occurs.

In the present invention, since the particle size of sprouted peanuts is small, in order to quickly separate them, they are separated using a centrifugal separator in the solvent extraction step (S500). happens

In addition, the sedimentation rate varies depending on the size and shape of the particles, the acceleration force of the centrifuge, the volume ratio of the particles, the difference in density between the particles and the liquid, the viscosity, etc. be able to

Next, the concentration step (S600) is a step of concentrating by treating the activated carbon in the solvent extracted in the solvent extraction step (S500).

At this time, in the concentration step (S600), the solvent extracted in the solvent extraction step (S500) is treated with activated carbon to the solvent extracted by centrifugation, and concentrated at low temperature to extract the surfactant.

Soya saponin extracted from sprouted peanuts in the present invention is a glycoside compound contained in plants, and has a structure in which one or more sugar molecules are bound to an aglycone such as a steroid or triterpenoid, and about 500 kinds of plants It is known to contain this saponin.

There are several types of saponins in soybeans. Soyasaponin, a saponin of soybean, shows a complex and diverse molecular structure based on the aglycone structure. Specifically, soya saponin is largely classified into group A soya saponin, group B soya saponin, and group E soya saponin by soya sapogenol A, soya sapogenol B and soya sapogenol E. do.

Group A soya saponin is a bisdesmoside saponin in which a sugar chain is attached to both positions C-3 and C-22, and group B soya saponin and E soya saponin are at C-3 position It is a monodesmoside saponin with a sugar chain attached to only one site.

In addition, group B soya saponins are again divided into those with DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one) attached to the C-22 position and those without, Soya saponins to which DDMP is attached are sometimes classified as DDMP group soya saponins separately from group B soya saponins.

In addition, soya saponin compounds corresponding to group A soya saponins are classified into soya saponins Aa, Ab, Ad, Ae, Af, etc. or classified as A1 to A6 depending on the scholar. In addition, soya saponin compounds corresponding to group B soya saponins to which DDMP is not attached are classified as soya saponins Ba, Bb, Bb', Bc, etc. The nomenclature is also expressed slightly differently.

And the surfactant produced in the method for producing a surfactant using soya saponin of the sprouted peanut extract of the present invention is a powder, granules, tablets, capsules, suspensions, emulsions, syrups, oral dosage forms such as aerosols, external preparations, suppositories, sterile injections It can be used by formulating in the form of solutions and packs.

Carriers, excipients and diluents that may be included in the surfactant including the extract compound include lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia gum, alginate, gelatin, calcium phosphate, various compounds or mixtures including calcium silicate, cellulose, methyl cellulose, microcrystalline cellulose, polyvinyl pyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil. . In the case of formulation, it is prepared using commonly used diluents or excipients such as fillers, extenders, binders, wetting agents, disintegrants, and surfactants. Solid preparations for oral administration include tablets, pills, powders, granules, capsules, etc., and these solid preparations include at least one excipient in the extract, for example, starch, calcium carbonate, sucrose ( sucrose) or lactose, gelatin, etc. are mixed and prepared.

In addition to simple excipients, lubricants such as magnesium stearate and talc are also used. Liquid formulations for oral use include suspensions, solutions, emulsions, syrups, etc. In addition to water and liquid paraffin, which are commonly used simple diluents, various excipients such as wetting agents, sweeteners, fragrances, and preservatives may be included. . Formulations for parenteral administration include sterile aqueous solutions, non-aqueous solutions, suspensions, emulsions, freeze-dried preparations, and suppositories. Non-aqueous solvents and suspending agents include propylene glycol, polyethylene glycol, vegetable oils such as olive oil, and injectable esters such as ethyl oleate. As the base of the suppository, witepsol, macrogol, tween 61, cacao butter, laurin, glycerogelatin and the like can be used.

When the extract compound extracted from sprouted peanuts of the present invention is used as a food additive, the extract compound may be added as it is or may be used together with other foods or food ingredients, and may be appropriately used according to a conventional method.

The mixing amount of the active ingredient may be appropriately determined depending on the purpose of its use (prophylactic, health or therapeutic treatment).

In general, when preparing food or beverage, the extract compound of the present invention is added in an amount of 15 parts by weight or less, preferably 10 parts by weight or less, based on the raw material. However, in the case of long-term intake for health and hygiene or health control, the amount may be less than the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount above the above range. .

There is no particular limitation on the type of the food. As a specific example, by using the extract compound, it is possible to manufacture processed foods with improved storage properties while transforming them by taking advantage of the characteristics of agricultural products, livestock products, or aquatic products. Such processed foods include, for example, sweets, beverages, alcoholic beverages, fermented foods, canned foods, milk products, processed meat foods, noodles, and the like.

Confectionery includes biscuits, pies, bread, candy, jelly, gum, cereals (including meal substitutes such as grain flakes), and the like. Beverages include carbonated beverages, functional ionized beverages, juices (eg, apple, pear, grape, aloe, tangerine, peach, carrot, tomato juice, etc.), sikhye, and the like. Alcoholic beverages include sake, whiskey, soju, beer, Western liquor, fruit wine, and the like. Fermented foods include soy sauce, soybean paste, red pepper paste, and the like.

Canned food includes canned seafood (e.g., canned tuna, mackerel, saury, conch, etc.), canned livestock (canned beef, pork, chicken, turkey, etc.), and canned agricultural products (canned corn, peach, pineapple, etc.).

Milk products include cheese, butter, yogurt, and the like. Processed meat foods include pork cutlet, beef cutlet, chicken cutlet, sausage, sweet and sour pork, nuggets, and breadcrumbs. Noodles such as sealed packaged raw noodles are included. In addition to this, the composition may be used in retort foods, soups, and the like.

Although embodiments of the present invention have been described with reference to the above and the accompanying drawings, those of ordinary skill in the art to which the present invention pertains can practice the present invention in other specific forms without changing its technical spirit or essential features. You will understand that there is Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

S100: Drying step
S200: Extraction step
S300: precipitation step
S400: Filtration step
S500: solvent extraction step
S600: Concentration step

Claims (2)

A drying step of drying sprouted peanuts steamed with steam at 110 ° C. to 130 ° C.;
A hot water extraction step of hot water extraction of the extract compound by pulverizing the sprouted peanuts dried in the drying step to a size of 150 to 250 mesh;
a precipitation step of precipitating the extracted compound extracted in the hot water extraction step by mixing it with ethanol;
a filtration step of filtering the extracted compound precipitated in the precipitation step;
a solvent extraction step of extracting a solvent by centrifuging the mixture remaining after being filtered in the filtration step through a centrifugal separator; and
A method for producing a surfactant using soya saponin of sprouted peanut extract, comprising: a concentration step of extracting a surfactant by treating the solvent extracted in the solvent extraction step with activated carbon and concentrating it.
The method of claim 1,
The precipitation step is
A method for preparing a surfactant using soya saponin of sprouted peanut extract, characterized in that the extract compound extracted in the hot water extraction step is mixed with 3 to 7% ethanol and precipitated at a temperature of 40 to 50° C. for 5 to 7 hours.

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