KR20220066656A - Method for preparing perilla oil powder - Google Patents
Method for preparing perilla oil powder Download PDFInfo
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- KR20220066656A KR20220066656A KR1020200152924A KR20200152924A KR20220066656A KR 20220066656 A KR20220066656 A KR 20220066656A KR 1020200152924 A KR1020200152924 A KR 1020200152924A KR 20200152924 A KR20200152924 A KR 20200152924A KR 20220066656 A KR20220066656 A KR 20220066656A
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- perilla oil
- oil powder
- perilla
- powder
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- 235000004347 Perilla Nutrition 0.000 title claims abstract description 109
- 239000000843 powder Substances 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title claims abstract description 17
- 244000124853 Perilla frutescens Species 0.000 title 1
- 241000229722 Perilla <angiosperm> Species 0.000 claims abstract description 108
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 239000003921 oil Substances 0.000 claims description 91
- 239000000243 solution Substances 0.000 claims description 14
- 239000007764 o/w emulsion Substances 0.000 claims description 12
- 239000005913 Maltodextrin Substances 0.000 claims description 11
- 229920002774 Maltodextrin Polymers 0.000 claims description 11
- 229940035034 maltodextrin Drugs 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 244000215068 Acacia senegal Species 0.000 claims description 9
- 229920000084 Gum arabic Polymers 0.000 claims description 9
- 108010046377 Whey Proteins Proteins 0.000 claims description 9
- 102000007544 Whey Proteins Human genes 0.000 claims description 9
- 235000010489 acacia gum Nutrition 0.000 claims description 9
- 239000000205 acacia gum Substances 0.000 claims description 9
- 235000021119 whey protein Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 239000012460 protein solution Substances 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 5
- 239000007787 solid Substances 0.000 abstract description 4
- 239000007790 solid phase Substances 0.000 abstract description 3
- 235000019198 oils Nutrition 0.000 description 90
- 239000012071 phase Substances 0.000 description 8
- 239000012153 distilled water Substances 0.000 description 5
- 230000000704 physical effect Effects 0.000 description 5
- WHMWOHBXYIZFPF-UHFFFAOYSA-N 2-ethyl-3,(5 or 6)-dimethylpyrazine Chemical compound CCC1=NC(C)=CN=C1C WHMWOHBXYIZFPF-UHFFFAOYSA-N 0.000 description 4
- 239000006185 dispersion Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 4
- IAEGWXHKWJGQAZ-UHFFFAOYSA-N trimethylpyrazine Chemical compound CC1=CN=C(C)C(C)=N1 IAEGWXHKWJGQAZ-UHFFFAOYSA-N 0.000 description 4
- 229940012843 omega-3 fatty acid Drugs 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 239000001363 2-ethyl-3,5-dimethylpyrazine Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 229920001222 biopolymer Polymers 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- VKOBVWXKNCXXDE-UHFFFAOYSA-N icosanoic acid Chemical compound CCCCCCCCCCCCCCCCCCCC(O)=O VKOBVWXKNCXXDE-UHFFFAOYSA-N 0.000 description 2
- 229960004232 linoleic acid Drugs 0.000 description 2
- 239000006014 omega-3 oil Substances 0.000 description 2
- 238000004626 scanning electron microscopy Methods 0.000 description 2
- 238000002470 solid-phase micro-extraction Methods 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229940098330 gamma linoleic acid Drugs 0.000 description 1
- VZCCETWTMQHEPK-UHFFFAOYSA-N gamma-Linolensaeure Natural products CCCCCC=CCC=CCC=CCCCCC(O)=O VZCCETWTMQHEPK-UHFFFAOYSA-N 0.000 description 1
- VZCCETWTMQHEPK-QNEBEIHSSA-N gamma-linolenic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/CCCCC(O)=O VZCCETWTMQHEPK-QNEBEIHSSA-N 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229930003658 monoterpene Natural products 0.000 description 1
- 150000002773 monoterpene derivatives Chemical class 0.000 description 1
- 235000002577 monoterpenes Nutrition 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 235000020665 omega-6 fatty acid Nutrition 0.000 description 1
- 229940033080 omega-6 fatty acid Drugs 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000001878 scanning electron micrograph Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 208000019553 vascular disease Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/06—Preservation of finished products
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5114—Dextrins, maltodextrins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5424—Dairy protein
- A23V2250/54252—Whey protein
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
본 발명은 들기름을 분상의 고체 상태로 전환시킨 들기름 분말의 제조방법에 관한 것이다.The present invention relates to a method for producing perilla oil powder obtained by converting perilla oil into a powdery solid state.
식물의 씨앗이나 과실 등에서 짜낸 기름을 식물성 기름이라고 하며, 식물성 기름에는 올리브유, 참기름, 들기름 등이 있다. 이 중, 들기름의 원료는 들깨이며, 들깨는 한국, 중국, 인도 등 아시아 각지에서 재배되고 있는 한해살이풀로서, 유용한 성분이 다량 함유되어 있어 의약작물, 유지작물 및 잎채소 등 다양한 용도로 사용되고 있다. 볶은 들깨의 용매 분획분으로부터 토코페롤을 비롯하여 여러가지의 항산화성분과 스테롤, 모노터펜 류 등의 특수성분들이 분리됨으로써 이들이 생체내에서 여러가지 생리활성을 나타낸다고 보고되고 있다. 또한, 들깨에는 기름이 38~45% 정도 함유되어 있고, 들깨가 포함하고 있는 기름은 불포화지방산으로, 오메가-3 계열의 지방산인 리놀레산 성분이 다량 함유되어 있어 동맥경화, 고혈압 등 혈관질환 및 성인병 예방에 탁월한 효과가 있으며, 철분 및 칼슘이 다량 함유되어 있어 성장기의 어린이 및 노인의 섭취에 적합하다. 들깨를 눌러 짜서 얻는 기름은 들기름(perilla oil)으로, 이러한 들기름은 특유의 고소한 맛이 있어 요리에서 나물을 무치는 데도 쓰고, 김에 발라 굽기도 하는 등 음식의 풍미를 돋우는 데 쓰거나 들기름에 전을 부치기도 하며, 양념장에도 넣는 등 요리용 식용유로 쓰이고 있다. 들기름에는 지방산이 풍부하고, 포화 지방산은 주로 팔미트산(5-7%)과 스테아르산(1-3%)으로 구성되어 있으며, 단일 불포화 지방산으로는 올레산(12-22%)이, 다가 불포화 지방산으로는 리놀레산(13-20%), 감마리놀레산(0-1%), 알파리놀레산(54-64%), 아라키드산(0-1%) 등이 들어있다. 특히, 오메가-3 지방산 비율이 54-64%로, 다른 식물성 기름에 비해 아주 높다. 오메가-6 지방산 비율은 약 14%로, 오메가-6 대비 오메가-3 비율이 이례적으로 높아, 다른 유지류보다 건강에 좋고 심혈관계 질환, 암, 염증성 관절염이나 류머티스 관절염 같은 다양한 질병 예방에 효과가 있다고 알려져 있다.Oil extracted from seeds or fruits of plants is called vegetable oil, and vegetable oils include olive oil, sesame oil, and perilla oil. Among these, the raw material of perilla oil is perilla, and perilla is an annual plant grown in various parts of Asia such as Korea, China, and India. It is reported that various antioxidant components, including tocopherol, and special components such as sterols and monoterpenes are separated from the solvent fraction of roasted perilla, thereby exhibiting various physiological activities in vivo. In addition, perilla contains about 38 to 45% oil, and the oil contained in perilla is an unsaturated fatty acid and contains a large amount of linoleic acid, an omega-3 fatty acid, to prevent vascular diseases such as arteriosclerosis and hypertension and adult diseases. It has an excellent effect on health and is suitable for consumption by children and the elderly in the growing stage as it contains a large amount of iron and calcium. The oil obtained by pressing and squeezing perilla seeds is perilla oil. This oil has a unique nutty taste, so it is used to season vegetables in cooking, and is used to enhance the flavor of food, such as for baking with seaweed, or for frying in perilla oil. It is also used as a cooking oil for cooking, such as adding it to seasonings. Perilla oil is rich in fatty acids. Saturated fatty acids are mainly composed of palmitic acid (5-7%) and stearic acid (1-3%). Monounsaturated fatty acids include oleic acid (12-22%) and polyunsaturated fatty acids. Fatty acids include linoleic acid (13-20%), gamma-linoleic acid (0-1%), alpha-linoleic acid (54-64%), and arachidic acid (0-1%). In particular, the ratio of omega-3 fatty acids is 54-64%, which is very high compared to other vegetable oils. The ratio of omega-6 fatty acids is about 14%, and the ratio of omega-3 to omega-6 is exceptionally high. have.
이러한 들기름에 많이 들어 있는 오메가-3 지방산 성분이 공기에 노출되면 산패가 쉽게 일어나기 때문에 들기름을 냉장 보관하더라도 1~2달 이후 부터는 산패가 시작되어 고소한 냄새보다는 특유의 기름 냄새가 나게 되는 등 들기름의 보관 기간이 극히 짧아 안정성이 매우 취약한 단점이 있어왔다. 이에, 다양한 방법으로 들기름의 산패를 억제하려는 시도들이 있어왔다. 예를 들면, 들기름의 산패를 억제하기 위한 저온보관용 들기름을 제조하거나 (대한민국 특허 출원번호 제10-2018-0009031호), 유지를 경화(hydrogenation)하여 고체 상태로 전환시키는 방법이 제시되었으나, 저온에서도 장기간 보관시 안정성이 낮은 특성을 극복하지 못하였으며, 최근 트랜스지방의 건강 위험성이 증가하면서 경화공정에 의한 상온에서의 고체 전환이 지양되고 있어, 적합하지 않다.Because the omega-3 fatty acids contained in perilla oil easily go rancid when exposed to air, rancidity starts after 1 to 2 months even if the perilla oil is refrigerated. There has been a disadvantage that the period is extremely short and the stability is very weak. Accordingly, there have been attempts to suppress the rancidity of perilla oil in various ways. For example, a method of producing perilla oil for storage at a low temperature to suppress rancidity of perilla oil (Korean Patent Application No. 10-2018-0009031) or converting oil to a solid state by hydrogenation has been suggested, but at low temperature However, it could not overcome the characteristic of low stability during long-term storage, and as the health risk of trans fats recently increased, solid conversion at room temperature by the hardening process was discouraged, which is not suitable.
본 발명의 목적은 들기름 분말을 제공하는 것이다.An object of the present invention is to provide a perilla oil powder.
또한, 본 발명의 목적은 들기름 분말 제조용 조성물을 제공하는 것이다.In addition, it is an object of the present invention to provide a composition for preparing perilla oil powder.
아울러, 본 발명의 목적은 들기름 분말의 제조 방법을 제공하는 것이다.In addition, it is an object of the present invention to provide a method for producing perilla oil powder.
상기 과제를 해결하기 위하여, 본 발명은 들기름 분말을 제공한다.In order to solve the above problems, the present invention provides a perilla oil powder.
또한, 본 발명은 들기름 분말 제조용 조성물을 제공한다.In addition, the present invention provides a composition for preparing perilla oil powder.
아울러, 본 발명은 들기름 분말의 제조 방법을 제공한다.In addition, the present invention provides a method for producing perilla oil powder.
본 발명의 제조방법으로 제조된 들기름 분말은 장기 보관이 어려운 들기름의 안정성을 높혀, 종래의 들기름에 비해 보관 기간을 크게 연장할 수 있으며, 분상의 고체 상이기 때문에 보관 및 유통이 용이하여 제품 경쟁력을 향상하는 효과가 있다.The perilla oil powder produced by the manufacturing method of the present invention increases the stability of perilla oil, which is difficult to store for a long time, and can significantly extend the storage period compared to conventional perilla oil. has an improving effect.
도 1은 본 발명의 들기름 분말 제조 방법을 나타낸 도이다.
도 2는 들기름 함량별 들기름 분말의 색을 나타낸 도이다.
도 3은 열처리에 따른 들기름 분말의 물성 변화를 확인한 도이다.
도 4는 마이크로파 처리에 따른 들기름 분말의 물성 변화를 확인한 도이다.
도 5는 들기름 함량별 들기름 분말 수용액의 표면을 SEM 이미지로 확인한 도이다.
도 6은 들기름 분말, 들기름 분말 수용액 및 들기름의 휘발성분을 확인한 도이다.1 is a view showing a method for manufacturing perilla oil powder of the present invention.
2 is a diagram showing the color of perilla oil powder by content of perilla oil.
3 is a view confirming the change in physical properties of the perilla oil powder according to the heat treatment.
4 is a view confirming the change in physical properties of perilla oil powder according to microwave treatment.
5 is a view confirming the surface of the perilla oil powder aqueous solution according to the content of perilla oil by SEM image.
6 is a view confirming the volatile components of perilla oil powder, perilla oil powder aqueous solution and perilla oil.
이하, 첨부된 도면을 참조하여 본 발명의 구현예로 본 발명을 상세히 설명하기로 한다. 다만, 하기 구현예는 본 발명에 대한 예시로 제시되는 것으로, 당업자에게 주지 저명한 기술 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략할 수 있고, 이에 의해 본 발명이 제한되지는 않는다. 본 발명은 후술하는 특허청구범위의 기재 및 그로부터 해석되는 균등 범주 내에서 다양한 변형 및 응용이 가능하다. Hereinafter, the present invention will be described in detail by way of embodiments of the present invention with reference to the accompanying drawings. However, the following embodiments are presented as examples of the present invention, and when it is determined that detailed descriptions of well-known techniques or configurations known to those skilled in the art may unnecessarily obscure the gist of the present invention, the detailed description may be omitted, and , the present invention is not limited thereby. Various modifications and applications of the present invention are possible within the scope of equivalents interpreted therefrom and the description of the claims to be described later.
또한, 본 명세서에서 사용되는 용어(terminology)들은 본 발명의 바람직한 실시예를 적절히 표현하기 위해 사용된 용어들로서, 이는 사용자, 운용자의 의도 또는 본 발명이 속하는 분야의 관례 등에 따라 달라질 수 있다. 따라서, 본 용어들에 대한 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다. 명세서 전체에서, 어떤 부분이 어떤 구성요소를 "포함"한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성 요소를 더 포함할 수 있는 것을 의미한다.In addition, the terms used in this specification are terms used to properly express the preferred embodiment of the present invention, which may vary depending on the intention of a user or operator or customs in the field to which the present invention belongs. Accordingly, definitions of these terms should be made based on the content throughout this specification. Throughout the specification, when a part "includes" a certain component, it means that other components may be further included, rather than excluding other components, unless otherwise stated.
본 발명에서 사용되는 모든 기술용어는, 달리 정의되지 않는 이상, 본 발명의 관련 분야에서 통상의 당업자가 일반적으로 이해하는 바와 같은 의미로 사용된다. 또한 본 명세서에는 바람직한 방법이나 시료가 기재되나, 이와 유사하거나 동등한 것들도 본 발명의 범주에 포함된다. 본 명세서에 참고문헌으로 기재되는 모든 간행물의 내용은 본 발명에 도입된다.All technical terms used in the present invention, unless otherwise defined, have the meaning as commonly understood by one of ordinary skill in the art of the present invention. In addition, although preferred methods and samples are described herein, similar or equivalent ones are also included in the scope of the present invention. The contents of all publications herein incorporated by reference are incorporated herein by reference.
일 측면에서, 본 발명은 들기름, 말토덱스트린, 유청단백질 및 아라비아 고무를 포함하는 들기름 분말 제조용 조성물에 관한 것이다.In one aspect, the present invention relates to a composition for preparing perilla oil powder comprising perilla oil, maltodextrin, whey protein and gum arabic.
일 구현예에서, 상기 조성물은 조성물 건조 중량 100중량부를 기준으로 들기름 2 내지 50 중량부를 포함할 수 있다. In one embodiment, the composition may contain 2 to 50 parts by weight of perilla oil based on 100 parts by weight of the dry weight of the composition.
일 측면에서, 본 발명은 연속상을 제조하는 단계; 연속상에 들기름을 첨가하여 균질화하는 단계; 수중유적형 유화액을 제조하는 단계; 수중유적형 유화액에 아라비아 고무(Gum Arabic) 용액을 첨가하여 균질화하는 단계; 및 동결건조하는 단계를 포함하는 들기름 분말의 제조 방법에 관한 것이다.In one aspect, the present invention comprises the steps of preparing a continuous phase; homogenizing by adding perilla oil to the continuous phase; preparing an oil-in-water emulsion; Homogenizing by adding a gum Arabic solution to the oil-in-water emulsion; And it relates to a method for producing perilla oil powder comprising the step of freeze-drying.
일 구현예에서, 상기 연속상은 바이오폴리머를 포함할 수 있으며, 바이오폴리머는 말토덱스트린 및/또는 유청단백질일 수 있다.In one embodiment, the continuous phase may include a biopolymer, and the biopolymer may be maltodextrin and/or whey protein.
일 구현예에서, 상기 연속상은 말토덱스트린 용액 및 유청단백질 용액을 혼합하여 제조될 수 있다.In one embodiment, the continuous phase may be prepared by mixing a maltodextrin solution and a whey protein solution.
일 구현예에서, 상기 연속상은 50 내지 60℃의 말토덱스트린 용액 및 60 내지 80℃의 유청단백질 용액을 2:1 내지 6:1 (w/w)로 혼합하여 제조될 수 있다.In one embodiment, the continuous phase may be prepared by mixing a maltodextrin solution at 50 to 60° C. and a whey protein solution at 60 to 80° C. in a ratio of 2:1 to 6:1 (w/w).
일 구현예에서, 상기 연속상은 5 내지 15% (w/v)의 말토덱스트린 용액 및 5 내지 15% (w/v)의 유청단백질 용액을 제조될 수 있다.In one embodiment, the continuous phase may be prepared from 5 to 15% (w/v) maltodextrin solution and 5 to 15% (w/v) whey protein solution.
일 구현예에서, 상기 수중유적형 유화액은 250 내지 550 bar의 압력에서 균질화하는 과정을 3 내지 7회 반복하여 제조될 수 있다.In one embodiment, the oil-in-water emulsion may be prepared by repeating the process of homogenizing at a pressure of 250 to 550 bar 3 to 7 times.
일 구현예에서, 수중유적형 유화액에 첨가되는 아라비아 고무 용액은 50 내지 60℃의 5 내지 15% (w/v)의 아라비아 고무 용액일 수 있다.In one embodiment, the gum arabic solution added to the oil-in-water emulsion may be 5 to 15% (w/v) gum arabic solution at 50 to 60°C.
일 측면에서, 본 발명은 본 발명의 방법으로 제조된 들기름 분말에 관한 것이다.In one aspect, the present invention relates to a perilla oil powder prepared by the method of the present invention.
일 구현예에서, 본 발명의 들기름 분말은 들기름을 들기름 분말의 건조 중량 100중량부를 기준으로 2 내지 50 중량부 포함할 수 있다.In one embodiment, the perilla oil powder of the present invention may include 2 to 50 parts by weight of perilla oil based on 100 parts by weight of the dry weight of the perilla oil powder.
일 구현예에서, 본 발명의 들기름 분말은 명도(Lightness, L) 50.00 내지 95.00, 적색도(red-green chromaticity, a) -20.00 내지 -1.00 및 황색도(yellow-blue chromaticity, b) 10.00 내지 35.00의 색도를 가질 수 있다.In one embodiment, the perilla oil powder of the present invention has a lightness (L) of 50.00 to 95.00, a red-green chromaticity, a) -20.00 to -1.00, and a yellow-blue chromaticity, b) 10.00 to 35.00. may have a chromaticity of
일 구현예에서, 본 발명의 들기름 분말은 크로마값 100.00 내지 400.00의 색도를 가질 수 있다.In one embodiment, the perilla oil powder of the present invention may have a chroma value of 100.00 to 400.00.
일 구현예에서, 본 발명의 들기름 분말은 들기름 분말에 포함된 들기름의 함량이 증가할수록 색도의 명도 값이 감소하고 적색도 값, 황색도 값 및 크로마값이 증가할 수 있다.In one embodiment, in the perilla oil powder of the present invention, as the content of perilla oil contained in the perilla oil powder increases, the brightness value of chromaticity may decrease and the redness value, yellowness value, and chroma value may increase.
일 구현예에서, 본 발명의 들기름 분말은 수용성일 수 있으며, 들기름 분말에 포함된 들기름의 함량이 증가할수록 수용성이 증가할 수 있다.In one embodiment, the perilla oil powder of the present invention may be water-soluble, and the water solubility may increase as the content of perilla oil contained in the perilla oil powder increases.
하기의 실시예를 통하여 본 발명을 보다 상세하게 설명한다. 그러나 하기 실시예는 본 발명의 내용을 구체화하기 위한 것일 뿐 이에 의해 본 발명이 한정되는 것은 아니다.The present invention will be described in more detail through the following examples. However, the following examples are only intended to embody the contents of the present invention, and the present invention is not limited thereto.
실시예. 들기름의 고체분상전환Example. Solid phase conversion of perilla oil
들기름을 고체분상전환하여 들기름 분말을 제조하였다. 구체적으로, 50 내지 60℃의 400 mL의 증류수에 약 40 g의 말토덱스트린(maltodextrin)를 용해한 10% 내외의 (w/v) 말토덱스트린 용액 및 60 내지 80℃로 가열시킨 100 mL의 증류수에 약 10 g의 WPC80를 용해한 10% (w/v) 내외의 WPC80 용액을 약 4:1(w/w)의 비율로 혼합하여 연속상(continuous phase)을 준비하고, 다양한 함량 (5%, 10% 및 15% (w/v))의 들기름을 첨가하여 균질기에서 5분간 균질화하였다. 그 후, 고압균질기를 이용하여 400 bar 압력에서 균질화하여 수중유적형 유화액을 제조하는 과정을 5회 반복하여 들기름 함유 수중유적형 유화액을 제조하였다. 50 내지 60℃의 5 mL의 증류수에 약 0.5 g의 아라비아 고무(Gum Arabic)를 용해한 10% (w/v)내외의 아라비아 고무 용액을 상기에서 제조된 들기름 함유 수중유적형 유화액에 첨가하여 균질기로 5분 동안 균질화하고, 제조된 수중유적형 유화액을 냉동한 뒤 동결건조하여, 들기름 분말을 제조하였다.Perilla oil was converted to solid phase to prepare perilla oil powder. Specifically, about 10% (w/v) maltodextrin solution in which about 40 g of maltodextrin is dissolved in 400 mL of distilled water at 50 to 60° C. and 100 mL of distilled water heated to 60 to 80° C. Prepare a continuous phase by mixing 10% (w/v) WPC80 solution of 10 g of WPC80 in a ratio of about 4:1 (w/w), and various contents (5%, 10% And 15% (w/v)) of perilla oil was added and homogenized for 5 minutes in a homogenizer. Thereafter, the process of preparing an oil-in-water emulsion by homogenizing at 400 bar pressure using a high-pressure homogenizer was repeated 5 times to prepare an oil-in-water emulsion containing perilla oil. About 10% (w/v) gum arabic solution of about 0.5 g of gum arabic dissolved in 5 mL of distilled water at 50 to 60° C. is added to the oil-in-water emulsion containing perilla oil prepared above, and is homogenized. After homogenization for 5 minutes, the prepared oil-in-water emulsion was frozen and then lyophilized to prepare perilla oil powder.
실험예 1. 들기름 분말의 물성 확인Experimental Example 1. Confirmation of physical properties of perilla oil powder
상기 실시예에서 제조한 들기름 분말의 물성을 확인하였다. 구체적으로, 수중유적형 유화액에서 캡슐화되는 들기름 함량에 따른 들기름 파우더(분말)의 색도 변화를 확인하였으며, 들기름 분말을 증류수에 용해한 뒤 용해 정도를 확인하고, 열처리 (오븐으로 60, 120, 180도로 1시간 동안 열처리) 및 전자렌지를 이용한 마이크로파 처리하였으며, 분산액의 표면을 SEM(Scanning Electron Microscopy)으로 확인하고 이의 색도 변화를 확인하였다. 그 결과, 들기름 분말은 들기름 함량이 증가할수록 L * 값이 감소하고 a * 값 및 b * 값은 증가하였으며, 크로마값이 증가하여 색이 짙어지는 것으로 나타났다 (도 2 및 표 1). 또한, 들기름 분말은 수용성이고 물의 분산성이 뛰어난 것으로 나타났으며 (100 w/w) 들기름 함량이 증가할수록 수용성이 현저히 증가하는 것으로 나타났고, 열처리에 대해 안정한 것으로 나타났다 (도 3). 또한, 전자렌지(마이크로파 처리장비) 5분 처리후의 10% 들기름 파우더 변화를 살펴본 결과, 기름이 밖으로 용출되는 함량이 상대적으로 적은 것으로 나타났다 (갈색은 첨가 된 당류에 의해 발생하는 것) (도 4). 아울러, 증류수에 분산시킨 들기름 분말의 표면을 확인한 결과, 분산상의 표면에 기름이 묻어 나오지 않는 것을 확인할 수 있었으며, 캡슐화되는 들기름의 함량 (들기름 포접량)이 증가할수록 표면이 상대적으로 매끄러워지는 것으로 나타났다 (도 5). The physical properties of the perilla oil powder prepared in the above example were confirmed. Specifically, the color change of perilla oil powder (powder) was confirmed according to the content of perilla oil encapsulated in oil-in-water emulsion, and the degree of dissolution was confirmed after dissolving perilla oil powder in distilled water, and heat treatment (with an oven at 60, 120, 180 degrees 1 time) and microwave treatment using a microwave oven, and the surface of the dispersion was confirmed by SEM (Scanning Electron Microscopy), and its chromaticity change was confirmed. As a result, as the perilla oil content increased, the L * value decreased and the a * and b * values increased, and the color of the perilla oil increased as the chroma value increased (Fig. 2 and Table 1). In addition, it was found that perilla oil powder was water-soluble and had excellent water dispersibility (100 w/w), and as the content of perilla oil increased, the water solubility significantly increased, and it was found to be stable against heat treatment (FIG. 3). In addition, as a result of examining the change of 10% perilla oil powder after 5 minutes of microwave treatment (microwave treatment equipment), it was found that the content of oil eluted was relatively small (brown color is caused by added sugars) (Fig. 4) . In addition, as a result of checking the surface of the perilla oil powder dispersed in distilled water, it was confirmed that no oil was spilled on the surface of the dispersed phase, and the surface became relatively smooth as the content of encapsulated perilla oil (inclusion amount) increased. (Fig. 5).
전반적으로 높은 열 에너지가 제공될수록 당류에 의한 갈변이 발생하였으나, 열처리 자체에 의한 파우더 형태의 붕괴는 모든 조건에서 관찰되지 않았으며, 물에 용해시 들기름 파우더는 완전히 용해되어 기름이 분리되었으므로 의도된 목적을 달성할 수 있었다.Overall, browning occurred due to sugars as high thermal energy was provided, but the powder form was not observed under any conditions due to heat treatment itself. was able to achieve
실험예 2. 휘발성분 발산능 비교Experimental Example 2. Comparison of volatile component dissipation ability
들기름 분말 및 이를 분산한 분산액의 휘발성분 발산능을 들기름과 비교하였다. 들기름 분말 및 분산액의 휘발성분은 SPME(solid phase microextraction)를 이용하여 휘발성분을 회수 후 gas chromatography-mass detector를 활용하여 분석하였다.Perilla oil powder and volatile component dispersing ability of the dispersion was compared with perilla oil. The volatile components of the perilla oil powder and dispersion were analyzed using a gas chromatography-mass detector after recovering the volatile components using solid phase microextraction (SPME).
그 결과, 들기름 분말은 들기름에 비해 특유의 향기성분은 감소하였으나, 물에 분산한 경우 분말에 비해 휘발성분이 증가하는 것으로 나타났다 (도 6). 구체적으로, 들기름의 휘발성분으로 가장 많이 검출된 휘발성분은 2,5-Dimethypyrazine, Trimethylpyrazine 및 3-Ethyl-2,5-dimethylpyrazine로 나타났으나 (표 2), 들기름 파우더의 경우 피라진(pyrazine)류가 검출되지 않는 것으로 나타났다 (표 3). 이는 들기름 파우더에서 들기름이 내부에 성공적으로 캡슐화(encapsulation)되어 외부로 특유의 향기성분이 노출되지 않음을 의미하였다. 반면에 들기름 파우더에 물을 첨가한 경우에는 들기름의 주요 휘발성분인 2,5-Dimethypyrazine, Trimethylpyrazine 및 3-Ethyl-2,5-dimethylpyrazine이 주로 검출되어, 캡슐화된 들기름이 성공적으로 방출되었음을 확인할 수 있었다 (표 4). As a result, it was found that the characteristic fragrance component of the perilla oil powder decreased compared to the perilla oil, but the volatile component increased compared to the powder when dispersed in water (FIG. 6). Specifically, the most detected volatile components as volatile components of perilla oil were 2,5-Dimethypyrazine, Trimethylpyrazine and 3-Ethyl-2,5-dimethylpyrazine (Table 2), but in the case of perilla oil powder, pyrazines was not detected (Table 3). This meant that perilla oil was successfully encapsulated inside the perilla oil powder, so that the unique fragrance component was not exposed to the outside. On the other hand, when water was added to perilla oil powder, 2,5-Dimethypyrazine, trimethylpyrazine, and 3-Ethyl-2,5-dimethylpyrazine, the main volatile components of perilla oil, were mainly detected, confirming that the encapsulated perilla oil was successfully released. (Table 4).
또한, 들기름 분말은 들기름 자체의 휘발성분에 비해 절대량은 적지만 분산화시 첨가된 물질들로부터 기인하여 더 다양한 휘발성분을 포함하고 있는 것으로 나타났다 (도 6). 아울러, 보관 기간이 길어져도 들기름 분말의 물리적 성상이 유지되었다.In addition, although the absolute amount of perilla oil powder is small compared to the volatile components of perilla oil itself, it was found that it contains more various volatile components due to the substances added during dispersion (FIG. 6). In addition, the physical properties of the perilla oil powder were maintained even if the storage period was prolonged.
Claims (13)
b) 연속상에 들기름을 첨가하여 균질화하는 단계;
c) 수중유적형 유화액을 제조하는 단계;
d) 수중유적형 유화액에 아라비아 고무(Gum Arabic) 용액을 첨가하여 균질화하는 단계; 및
e) 동결건조하는 단계를 포함하는 들기름 분말의 제조 방법.a) preparing a continuous phase;
b) homogenizing by adding perilla oil to the continuous phase;
c) preparing an oil-in-water emulsion;
d) homogenizing by adding a gum Arabic solution to the oil-in-water emulsion; and
e) a method for producing perilla oil powder comprising the step of freeze-drying.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR870005593A (en) * | 1985-12-02 | 1987-07-06 | 김윤근 | Manufacturing method of powdered food based on cooking oil |
| JP2011041512A (en) * | 2009-08-21 | 2011-03-03 | Sanei Gen Ffi Inc | Emulsified composition containing modified gum arabic |
| JP2019041721A (en) * | 2017-09-06 | 2019-03-22 | 日油株式会社 | Powdery oil and fat, and beverage containing the same |
| KR20190142773A (en) * | 2017-04-27 | 2019-12-27 | 클로버 코퍼레이션 리미티드 | Encapsulated Nutritional and Pharmaceutical Compositions |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR870005593A (en) * | 1985-12-02 | 1987-07-06 | 김윤근 | Manufacturing method of powdered food based on cooking oil |
| JP2011041512A (en) * | 2009-08-21 | 2011-03-03 | Sanei Gen Ffi Inc | Emulsified composition containing modified gum arabic |
| KR20190142773A (en) * | 2017-04-27 | 2019-12-27 | 클로버 코퍼레이션 리미티드 | Encapsulated Nutritional and Pharmaceutical Compositions |
| JP2019041721A (en) * | 2017-09-06 | 2019-03-22 | 日油株式会社 | Powdery oil and fat, and beverage containing the same |
Non-Patent Citations (1)
| Title |
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| Asian J Pharm Clin Res, Vol 10, Issue 12, 2017, 366-369 * |
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