KR20230077860A - Food for special medical comprising fatty acid complex FAC - Google Patents

Abstract

The present invention relates to a method for producing fatty acid complex liquid food, which is produced by comprising a step of mixing ground soybeans and a fatty acid complex solution, and the fatty acid complex liquid food produced by the method. The fatty acid complex liquid food containing FAC, a fatty acid complex known to be effective in preventing arthritis, according to the present invention, can be consumed to prevent arthritis, and as preference increases, can be provided as food preferred by consumers.

Description

Food for special medical use comprising fatty acid complex FAC

The present invention comprises (1) preparing a fatty acid composite mixture by mixing corn starch and silicon dioxide with a fatty acid composite and then cutting; (2) adding hot water to soybeans, grinding them, and homogenizing them to prepare ground soybeans; (3) supercritical extraction of perilla to prepare a supercritical extract of perilla; (4) preparing a fatty acid complex solution by adding and dissolving the perilla supercritical extract prepared in step (3) to the fatty acid complex mixture prepared in step (1); and (5) mixing the ground soybean product prepared in step (2) with the fatty acid complex solution prepared in step (4) and then sterilizing and homogenizing the fatty acid complex liquid food. It relates to a manufacturing method and a fatty acid complex liquid food prepared by the method.

Fatty acid complex (FAC) is a component extracted from Beef Tallow Extract and is a complex group of fatty acids called CMO (Cetyl Myristoleate; cerasomal cis-9-cetylmyristoleate). It is extracted from connective tissue of animals such as cattle, It is also found in small amounts in plants.

In the early 1970s, it was discovered by Diel that CMO (Cetyl Myristoleate) was very helpful for arthritis. Unlike general arthritis or rheumatism drugs, CMO is used as an adjuvant for joints and rheumatism by helping the damaged immune system to normalize and fundamentally preventing symptoms from worsening.

In general, a joint is a part where bones meet, and it is composed of cartilage, joint capsule, synovial membrane, ligament, tendon, muscle, etc. so that bones can move smoothly between bones. . Inflammatory diseases of these joints are largely divided into degenerative arthritis in which degeneration or destruction of articular cartilage or bone occurs due to various causes such as rheumatoid arthritis and infectious arthritis, and crystalline arthritis in which soluble metabolites are deposited as crystals in the connective tissue around the joint. can be distinguished.

In degenerative arthritis, that is, osteoarthritis, degeneration such as aging occurs in chondrocytes constituting the joint, and the synthesis of calcitonin, which is a matrix substance of the joint, is inhibited in the chondrocytes, and at the same time, LTB ₄ , PGE ₂ , It is a disease caused by the destruction of joint tissue as inflammatory factors such as COX-2 are produced.

In addition, arthritis is further aggravated by promoting the decomposition of joint matrix due to the production of nitric oxide by inflammatory cytokines and the synthesis of more MMPs due to the production of self-amplifying cytokines by the produced nitric oxide.

Korean Patent Publication No. 2001-0046562 discloses a health food composition for the treatment of osteoarthritis, and Korean Patent Registration No. 1911877 discloses a food composition for improving arthritis containing a herbal extract as an active ingredient. It is different from food for special medical use containing fatty acid complex FAC.

The present invention has been made by the above needs, and an object of the present invention is to use a fatty acid complex FAC (Fatty Acid Complex), a functionally recognized raw material for health functional foods known to be helpful for joint health, that can be easily consumed In order to manufacture in the form of processed food, it is to provide a method for producing a fatty acid complex liquid food with excellent palatability by optimizing the selection of sub-materials, mixing ratio, processing conditions, etc.

In order to solve the above problems, the present invention is (1) preparing a fatty acid composite mixture by cutting after mixing corn starch and silicon dioxide in a fatty acid composite; (2) adding hot water to soybeans, grinding them, and homogenizing them to prepare ground soybeans; (3) supercritical extraction of perilla to prepare a supercritical extract of perilla; (4) preparing a fatty acid complex solution by adding and dissolving the perilla supercritical extract prepared in step (3) to the fatty acid complex mixture prepared in step (1); and (5) mixing the ground soybean product prepared in step (2) with the fatty acid complex solution prepared in step (4) and then sterilizing and homogenizing the fatty acid complex liquid food. Provides a manufacturing method of.

In addition, the present invention provides a fatty acid complex liquid food prepared by the above method.

The fatty acid complex FAC-containing liquid food containing the fatty acid complex FAC, which is known to have an anti-arthritis effect, of the present invention can be ingested for the purpose of preventing arthritis, and can be provided as a food preferred by consumers due to improved preference.

Figure 1 shows the fatty acid complex FAC manufacturing process of the present invention.
Figure 2 shows the manufacturing process of the fatty acid complex liquid food of the present invention.

In order to achieve the object of the present invention, the present invention

(1) preparing a fatty acid composite mixture by mixing corn starch and silicon dioxide with a fatty acid composite and then cutting;

(2) adding hot water to soybeans, grinding them, and homogenizing them to prepare ground soybeans;

(3) supercritical extraction of perilla to prepare a supercritical extract of perilla;

(4) preparing a fatty acid complex solution by adding and dissolving the perilla supercritical extract prepared in step (3) to the fatty acid complex mixture prepared in step (1); and

(5) Mixing the ground soybean product prepared in step (2) and the fatty acid complex solution prepared in step (4), sterilizing and homogenizing A fatty acid complex liquid food characterized in that it is prepared. A manufacturing method is provided.

In the method for producing a fatty acid complex liquid food of the present invention, the fatty acid complex mixture in step (1) is obtained by mixing 65 to 75 parts by weight of corn starch and 0.5 to 1.5 parts by weight of silicon dioxide based on 100 parts by weight of the fatty acid complex in the fatty acid complex. It can be prepared by cutting, more preferably, it can be prepared by cutting after mixing 69 parts by weight of corn starch and 1 part by weight of silicon dioxide based on 100 parts by weight of the fatty acid complex in the fatty acid complex. Adding cornstarch and silicon dioxide in the above ratios made it possible to easily cut the fatty acid complex mixture without agglomeration.

In addition, in the method for producing a fatty acid complex liquid food of the present invention, the ground soybean product in step (2) is preferably prepared by adding 1.5 to 2.5 L of hot water at 80 to 90 ° C. to 0.8 to 1.2 kg of soybean, followed by grinding and homogenization It can be done, and more preferably, it can be prepared by adding 2 L of 85 ° C hot water to 1 kg of soybeans, grinding them, and homogenizing them. The production of ground soybean under the above conditions was able to produce ground soybean with improved savory taste and soft aroma while being well harmonized with the fatty acid complex.

In addition, in the method for producing a fatty acid complex liquid food of the present invention, the perilla supercritical extract in step (3) is preferably perilla using supercritical carbon dioxide as a solvent at a temperature of 40 to 60 ° C. and 350 to 450 bar It can be prepared by extraction for 2 to 4 hours under pressure conditions, and more preferably, perilla can be prepared by extraction for 3 hours at a temperature of 50 ° C. and a pressure of 400 bar using supercritical carbon dioxide as a solvent. Extraction of perilla under the above conditions could improve the yield while containing a large amount of active ingredients.

In addition, in the method for producing a fatty acid complex liquid food of the present invention, the fatty acid complex solution in step (4) is preferably 70 to 90% by weight of 0.8 to 1.2 parts by weight of perilla supercritical extract added to 100 parts by weight of the fatty acid complex mixture. It can be prepared by dissolving at ° C. for 50 to 70 minutes, more preferably by adding 1 part by weight of perilla supercritical extract to 100 parts by weight of the fatty acid complex mixture and dissolving at 80 ° C. for 60 minutes.

In addition, in the method for producing a fatty acid complex liquid food of the present invention, step (5) is preferably performed by mixing soybean ground material and fatty acid complex solution in a volume ratio of 8.8 to 9.2: 0.8 to 1.2 at 130 to 150 ° C. It can be sterilized for 20 to 40 seconds and homogenized at 250 to 350 bar. More preferably, after mixing soybean grounds and fatty acid complex solution in a volume ratio of 9: 1, sterilized at 143 ° C. for 33 seconds and 300 bar can be homogenized.

Mixing the ingredients under the conditions of steps (4) and (5) could produce a liquid food with excellent taste and flavor.

The method for producing the fatty acid complex liquid food of the present invention is more specifically

(1) preparing a fatty acid composite mixture by mixing 65 to 75 parts by weight of corn starch and 0.5 to 1.5 parts by weight of silicon dioxide based on 100 parts by weight of the fatty acid composite in a fatty acid composite and then cutting;

(2) adding 1.5 to 2.5 L of 80 to 90 ° C. hot water to 0.8 to 1.2 kg of soybeans, grinding and homogenizing to prepare ground soybeans;

(3) preparing a perilla supercritical extract by extracting perilla using supercritical carbon dioxide as a solvent at a temperature of 40 to 60 ° C and a pressure of 350 to 450 bar for 2 to 4 hours;

(4) 0.8 to 1.2 parts by weight of perilla supercritical extract prepared in step (3) was added to 100 parts by weight of the fatty acid complex mixture prepared in step (1) and dissolved at 70 to 90 ° C for 50 to 70 minutes. Preparing a fatty acid complex solution; and

(5) After mixing the ground soybean product prepared in step (2) and the fatty acid complex solution prepared in step (4) in a volume ratio of 8.8 to 9.2: 0.8 to 1.2, 20 to 40 seconds at 130 to 150 ° C. It may include sterilizing during and homogenizing at 250 to 350 bar,

more specifically

(1) preparing a fatty acid composite mixture by mixing 69 parts by weight of corn starch and 1 part by weight of silicon dioxide based on 100 parts by weight of the fatty acid composite in a fatty acid composite, and then cutting;

(2) adding 2 L of 85 ° C. hot water to 1 kg of soybeans, grinding and homogenizing to prepare ground soybeans;

(3) extracting perilla using supercritical carbon dioxide as a solvent at a temperature of 50° C. and a pressure of 400 bar for 3 hours to prepare a supercritical extract of perilla;

(4) 1 part by weight of perilla supercritical extract prepared in step (3) was added to 100 parts by weight of the fatty acid complex mixture prepared in step (1) and dissolved at 80 ° C. for 60 minutes to prepare a fatty acid complex solution. doing; and

(5) After mixing the soybean ground product prepared in step (2) and the fatty acid complex solution prepared in step (4) in a volume ratio of 9: 1, sterilized at 143 ° C. for 33 seconds and homogenized at 300 bar steps may be included.

The present invention also provides a fatty acid complex liquid food prepared by the above method.

The present invention also provides a processed food containing the fatty acid complex liquid food. There is no particular limitation on the type of the processed food. Examples of foods to which the fatty acid complex liquid food can be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, chewing gum, rice cakes, scorched rice, dairy products including ice cream, and various soups , beverages, tea, drinks, alcoholic beverages and vitamin complexes, etc., and includes all processed foods in a conventional sense.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only to illustrate the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. Fatty acid complex (FAC)

Lipase and purified water were added to edible beef tallow to cause an enzymatic reaction, and heat was applied at 160 to 180 ° C (hydrolysis process). Then, after purifying for 12 hours, concentrated at 60 ℃ for 5 hours to prepare a tallow concentrate. A fatty acid complex was prepared by adding cetyl alcohol to the prepared beef tallow concentrate in a 1:1 volume ratio, followed by esterification by applying heat at 190 to 200 °C.

Production Example 2. Fatty acid complex liquid food

(1) The fatty acid complex of Preparation Example 1 was mixed with 69 parts by weight of corn starch and 1 part by weight of silicon dioxide based on 100 parts by weight of the fatty acid complex, and then put in a milling machine and cut to prepare a fatty acid complex mixture in powder form (FIG. 1 ).

(2) Ground soybean products were prepared by adding 2 L of 85° C. hot water to 1 kg of peeled soybeans, grinding them, and homogenizing them.

(3) A perilla supercritical extract was prepared by extracting perilla using supercritical carbon dioxide as a solvent at a temperature of 50° C. and a pressure of 400 bar for 3 hours.

(4) 1 part by weight of perilla supercritical extract prepared in step (3) was added to 100 parts by weight of the fatty acid complex mixture prepared in step (1) and dissolved at 80 ° C. for 1 hour to prepare a fatty acid complex solution. .

(5) The ground soybean product prepared in step (2) and the fatty acid complex solution prepared in step (4) were mixed in a volume ratio of 9: 1, sterilized at 143 ° C. for 33 seconds, and homogenized at 300 bar. .

Comparative Example 1. Fatty acid complex liquid food

(1) The fatty acid composite of Preparation Example 1 was mixed with 69 parts by weight of corn starch and 1 part by weight of silicon dioxide based on 100 parts by weight of the fatty acid composite, and then put in a milling machine and cut to prepare a fatty acid composite mixture in powder form.

(2) Purified water was mixed with the fatty acid complex lysate prepared in step (1) at a volume ratio of 1:9, sterilized at 143° C. for 33 seconds, and homogenized at 300 bar.

Comparative Example 2. Fatty acid complex liquid food

(1) The fatty acid composite of Preparation Example 1 was mixed with 69 parts by weight of corn starch and 1 part by weight of silicon dioxide based on 100 parts by weight of the fatty acid composite, and then put in a milling machine and cut to prepare a fatty acid composite mixture in powder form.

(2) Ground soybean products were prepared by adding 2 L of 85° C. hot water to 1 kg of peeled soybeans, grinding them, and homogenizing them.

(3) The fatty acid complex mixture prepared in step (1) was dissolved at 80 ° C. for 1 hour to prepare a fatty acid complex solution.

(4) The ground soybean product prepared in step (2) and the fatty acid complex solution prepared in step (3) were mixed in a volume ratio of 9: 1, sterilized at 143 ° C. for 33 seconds, and homogenized at 300 bar. .

Comparative Example 3. Fatty acid complex liquid food

(1) The fatty acid complex of Preparation Example 1 was mixed with 69 parts by weight of corn starch and 1 part by weight of silicon dioxide based on 100 parts by weight of the fatty acid complex, and then put in a milling machine and cut to prepare a fatty acid complex mixture in powder form (FIG. 1 ).

(2) Supercritical perilla extract was prepared by extracting perilla using supercritical carbon dioxide as a solvent at a temperature of 50° C. and a pressure of 400 bar for 3 hours.

(3) 1 part by weight of perilla supercritical extract prepared in step (2) was added to 100 parts by weight of the fatty acid complex mixture prepared in step (1) and dissolved at 80 ° C. for 1 hour to prepare a fatty acid complex solution. .

(4) Purified water was mixed with the fatty acid complex solution prepared in step (3) at a volume ratio of 1:9, sterilized at 143° C. for 33 seconds, and homogenized at 300 bar.

Example 1. Sensory Characteristics

In the sensory test, a total of 80 sensory test agents were classified into aroma, taste, texture, and overall preference, and 1 point was very bad, 4 points was bad, 3 points were average, 4 points were good, and 5 points were very good. After 3 repetitions by the scaling method, the average was calculated and displayed.

Comparison of organoleptic properties of fatty acid complex liquid foods sample incense taste texture Comprehensive Symbol Comparative Example 1 3.9 3.7 3.5 3.7 Comparative Example 2 4.2 4.1 4.0 4.1 Comparative Example 3 4.0 3.9 3.6 3.9 Preparation Example 1 4.5 4.5 4.6 4.6

As a result, it was confirmed that the fatty acid complex liquid food of Preparation Example 1 was preferred by the evaluators as compared to the comparative examples, with the highest score in all items.

Claims (4)

(1) preparing a fatty acid composite mixture by mixing corn starch and silicon dioxide with a fatty acid composite and then cutting;
(2) adding hot water to soybeans, grinding them, and homogenizing them to prepare ground soybeans;
(3) supercritical extraction of perilla to prepare a supercritical extract of perilla;
(4) preparing a fatty acid complex solution by adding and dissolving the perilla supercritical extract prepared in step (3) to the fatty acid complex mixture prepared in step (1); and
(5) Mixing the ground soybean product prepared in step (2) and the fatty acid complex solution prepared in step (4), sterilizing and homogenizing A fatty acid complex liquid food characterized in that it is prepared. manufacturing method. According to claim 1,
(1) preparing a fatty acid composite mixture by mixing 65 to 75 parts by weight of corn starch and 0.5 to 1.5 parts by weight of silicon dioxide based on 100 parts by weight of the fatty acid composite in a fatty acid composite and then cutting;
(2) adding 1.5 to 2.5 L of hot water to 0.8 to 1.2 kg of soybeans, grinding and homogenizing to prepare ground soybeans;
(3) supercritical extraction of perilla to prepare a supercritical extract of perilla;
(4) preparing a fatty acid complex solution by adding 0.8 to 1.2 parts by weight of perilla supercritical extract prepared in step (3) to 100 parts by weight of the fatty acid complex mixture prepared in step (1) and dissolving; and
(5) Mixing the soybean ground product prepared in step (2) and the fatty acid complex solution prepared in step (4) in a volume ratio of 8.8 to 9.2: 0.8 to 1.2, followed by sterilization and homogenization Method for producing a fatty acid complex liquid food, characterized in that. According to claim 2,
(1) preparing a fatty acid composite mixture by mixing 65 to 75 parts by weight of corn starch and 0.5 to 1.5 parts by weight of silicon dioxide based on 100 parts by weight of the fatty acid composite in a fatty acid composite and then cutting;
(2) adding 1.5 to 2.5 L of 80 to 90 ° C. hot water to 0.8 to 1.2 kg of soybeans, grinding and homogenizing to prepare ground soybeans;
(3) preparing a perilla supercritical extract by extracting perilla using supercritical carbon dioxide as a solvent at a temperature of 40 to 60 ° C and a pressure of 350 to 450 bar for 2 to 4 hours;
(4) 0.8 to 1.2 parts by weight of perilla supercritical extract prepared in step (3) was added to 100 parts by weight of the fatty acid complex mixture prepared in step (1) and dissolved at 70 to 90 ° C for 50 to 70 minutes. Preparing a fatty acid complex solution; and
(5) After mixing the ground soybean product prepared in step (2) and the fatty acid complex solution prepared in step (4) in a volume ratio of 8.8 to 9.2: 0.8 to 1.2, 20 to 40 seconds at 130 to 150 ° C. Method for producing a fatty acid complex liquid food, characterized in that for manufacturing, including the step of sterilizing and homogenizing at 250 ~ 350 bar during. A fatty acid complex liquid food prepared by the method of any one of claims 1 to 3.

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