KR20230164618A - A food composition comprising extracts of placenta and extracts of ginseng berry - Google Patents
A food composition comprising extracts of placenta and extracts of ginseng berry Download PDFInfo
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- KR20230164618A KR20230164618A KR1020230159097A KR20230159097A KR20230164618A KR 20230164618 A KR20230164618 A KR 20230164618A KR 1020230159097 A KR1020230159097 A KR 1020230159097A KR 20230159097 A KR20230159097 A KR 20230159097A KR 20230164618 A KR20230164618 A KR 20230164618A
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- extract
- placenta
- ginseng fruit
- ginseng
- food
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2250/70—Vitamins
- A23V2250/704—Vitamin B
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 인삼열매 추출물 및 태반 추출물을 포함하는 식품 조성물에 관한 것으로, 상기 식품 조성물은 태반 추출물과 함께 인삼열매 추출물을 포함함으로써, 상기 인삼열매 추출물에 의해 태반 추출물에서 나타나는 고유의 동물취, 산미 등의 이취 및 이미를 마스킹할 수 있어 태반 추출물을 포함하는 식품의 복용성을 개선시키고, 나아가 식품 내 태반 추출물의 안정성을 향상시킬 수 있다.The present invention relates to a food composition containing a ginseng fruit extract and a placental extract, wherein the food composition contains the ginseng fruit extract along with the placenta extract, thereby causing the unique animal odor, acidity, etc. that appears in the placental extract due to the ginseng fruit extract. It is possible to mask off-flavors and tastes, improving the usability of foods containing placental extracts, and further improving the stability of placental extracts in foods.
Description
본 발명은 태반 추출물 및 인삼열매 추출물을 포함하는 식품 조성물에 관한 것이다.The present invention relates to a food composition containing placenta extract and ginseng fruit extract.
태반(placenta)은 임신한 포유류의 자궁에 생기는 기관으로서, 출산 전까지 태아에 영양 공급 등의 기능을 수행한 후 출산시 모체로부터 분리된다. 모체로부터 분리된 태반은 각종 아미노산, 비타민, 미네랄, 효소, 당류, 각종 성인인자 등과 같은 다양한 유효성분을 포함하고 있어 다양한 의약품, 건강식품 및 화장품 등에 유용하게 활용될 수 있다(비특허문헌 1). The placenta is an organ that develops in the uterus of a pregnant mammal. It performs functions such as supplying nutrition to the fetus until birth and is then separated from the mother at the time of birth. The placenta separated from the mother contains various active ingredients such as various amino acids, vitamins, minerals, enzymes, sugars, and various adult factors, and can be usefully used in various medicines, health foods, and cosmetics (Non-patent Document 1).
현재까지 태반 추출물을 화장품이나 의약용으로 이용하려는 시도는 많이 있어 왔지만, 인간이 섭취할 수 있는 식품에 적용하려는 연구는 미비하였다. 태반은 가수분해시 불쾌한 냄새 및 진한 색도로 인하여 식품에 적용하기 어려움이 있어 원료로서 극히 미량을 사용하고 있는 실정이다. To date, there have been many attempts to use placental extracts for cosmetics or medicine, but there has been insufficient research on applying them to foods that can be consumed by humans. Placenta is difficult to apply to food due to its unpleasant odor and dark color when hydrolyzed, so it is used in extremely small amounts as a raw material.
한편, 고려인삼(Panax ginseng C.A. Meyer)은 두릅나무 과의 인삼 속의 식물로, 수천년동안 아시아 국가에서 약용식물로 사용되어 왔다. 고려인삼의 주요 성분인 진세노사이드는 생물학 및 약리학적으로 다양한 특징들을 나타낸다. 진세노사이드는 뿌리, 줄기, 잎, 열매 및 꽃봉오리와 같은 고려인삼의 전체적인 부위에 모두 포함되어 있다. 그 중에서도 인삼열매에는 진세노사이드가 뿌리에 비해 4 내지 10배 이상 포함되어 있고, 특히 진세노사이드 Re는 뿌리의 7배 이상 포함되어 있는 것으로 알려져 있다. 인삼열매는 항당뇨 효과를 포함하여, 항산화, 항암, 항염 등 다양한 효능과 풍부한 진세노사이드를 함유하고 있어 기능성 원료로서 주목받고 있다. Meanwhile, Korean ginseng ( Panax ginseng CA Meyer ) is a plant in the ginseng genus of the Aralia family and has been used as a medicinal plant in Asian countries for thousands of years. Ginsenosides, a major component of Korean ginseng, exhibit diverse biological and pharmacological characteristics. Ginsenosides are contained in all parts of Korean ginseng, such as roots, stems, leaves, fruits, and flower buds. Among them, ginseng fruits are known to contain 4 to 10 times more ginsenosides than the roots, and in particular, ginsenoside Re is known to contain more than 7 times more than the roots. Ginseng fruit is attracting attention as a functional raw material because it contains various effects such as anti-oxidation, anti-cancer, and anti-inflammatory effects, including anti-diabetic effects, and is rich in ginsenosides.
그러나, 아직까지 상기 태반 추출물의 이미 및 이취를 마스킹하기 위해 고려인삼을 적용한 사례는 전무한 실정이다.However, there are still no cases of applying Korean ginseng to mask the taste and off-flavor of the placenta extract.
상기와 같은 배경 하에, 본 발명자들은 태반 추출물을 원료로 한 식품의 이미 및 이취를 마스킹하여 식품으로 섭취시 복용성을 개선하고 태반 추출물의 안정성을 증가시키기 위해 연구한 결과, 인삼열매 추출물을 태반 추출물과 함께 포함함으로써 태반 추출물의 이미와 이취가 마스킹되는 것을 확인하고 본 발명을 완성하였다. Against the above background, the present inventors conducted research to improve the usability of foods made from placental extracts by masking the taste and off-flavor of foods made from placental extracts and to increase the stability of placental extracts. As a result, ginseng fruit extracts were used as placental extracts. By including it together, it was confirmed that the taste and off-flavor of the placenta extract were masked, and the present invention was completed.
따라서, 본 발명의 목적은 태반 추출물의 이미 및 이취 마스킹용 조성물을 제공하는 것이다. Therefore, the purpose of the present invention is to provide a composition for masking the taste and off-flavor of placental extract.
상기 과제를 해결하기 위한 수단으로서, 본 발명은As a means to solve the above problem, the present invention
인삼열매 추출물 및 태반 추출물을 포함하는 식품 조성물을 제공한다.A food composition comprising ginseng fruit extract and placenta extract is provided.
또한, 본 발명은 태반 추출물을 포함하는 식품의 이취 및 이미를 마스킹하는 방법을 제공한다. Additionally, the present invention provides a method for masking off-flavors and odors of food containing placental extract.
**
이하, 본 발명의 구성을 상세하게 설명한다.Hereinafter, the configuration of the present invention will be described in detail.
본 발명은 태반 추출물 및 인삼열매 추출물을 포함하는 식품 조성물에 관한 것이다.The present invention relates to a food composition containing placenta extract and ginseng fruit extract.
본 발명에 있어서, 상기 태반 추출물은 섭취 가능한 태반으로부터 추출된 것을 포함하며, 상기 태반은 돼지, 말, 양 및 사슴으로부터 유래할 수 있고, 구체적으로, 돼지로부터 유래한 태반일 수 있다. 태반은 일반적으로 섭취하기에 불쾌한 특유의 맛과 냄새, 즉 이미 및 이취를 가지며, 이는 동물취 및 산미로도 표현될 수 있다. 본 발명에서, "이미" 및 "이취(off-flavours)"는 태반 추출물을 포함하는 식품에서 소비자가 예상하지 않고/않거나 원치 않는 바람직하지 않은 맛과 냄새로서, 예컨대 산미와 같은 뒷맛 및 동물취와 같은 냄새를 의미한다. In the present invention, the placenta extract includes extract from an ingestible placenta, and the placenta may be derived from pigs, horses, sheep, and deer, and specifically, may be a placenta derived from pigs. The placenta generally has a unique taste and odor that is unpleasant to consume, that is, an off-flavor, which can also be expressed as an animal odor and an acidity. In the present invention, “off-flavours” are undesirable tastes and odors that consumers do not expect and/or want in foods containing placental extract, such as aftertastes such as acidity and animal odors. It means the same smell.
본 발명에 따른 식품 조성물은 인삼열매 추출물을 포함함으로써, 상기 태반 또는 태반 추출물 특유의 이미 및 이취를 마스킹시킬 수 있다. 또한, 본 발명에 따른 식품 조성물은 인삼열매 추출물을 포함함으로써 태반 추출물의 복용성을 개선시킬 수 있다. 이에, 본 발명에 따른 식품 조성물은 태반 추출물을 포함하는 식품의 이미 및 이취 마스킹을 위한 것일 수 있다.By containing ginseng fruit extract, the food composition according to the present invention can mask the unique taste and off-flavor of the placenta or placenta extract. Additionally, the food composition according to the present invention can improve the takingability of the placental extract by including ginseng fruit extract. Accordingly, the food composition according to the present invention may be used for masking the taste and off-flavor of food containing placental extract.
본 발명에 있어서, 인삼열매는 인삼 꽃이 핀 후에 생성되는 열매를 의미하며, 바람직하게는 초록색 열매가 붉게 성숙된 상태의 것을 의미한다. 본 발명에서 상기 인삼열매는 인삼열매의 과피(열매의 종자를 제외한 나머지 전부) 또는 종자를 포함할 수 있고, 구체적으로 인삼열매의 과피일 수 있다. In the present invention, ginseng fruit refers to fruit produced after ginseng flowers bloom, preferably green fruit that has matured to red. In the present invention, the ginseng fruit may include the pericarp (all but the seeds of the fruit) or seeds of the ginseng fruit, and may specifically be the pericarp of the ginseng fruit.
상기 인삼열매 추출물은 고려인삼, 산삼, 화기삼, 전칠삼 및 산양삼의 열매로부터 추출된 것일 수 있고, 상기 인삼열매는 직접 재배하거나 시중에서 구입한 것을 사용하는 등 그 출처에 제한없이 사용할 수 있다. 보다 구체적으로, 상기 인삼열매 추출물은 고려인삼의 열매로부터 추출된 것일 수 있다. The ginseng fruit extract may be extracted from the fruits of Korean ginseng, wild ginseng, American ginseng, Jeonchi ginseng, and wild ginseng, and the ginseng fruit can be used without restrictions on the source, such as directly grown or commercially purchased. More specifically, the ginseng fruit extract may be extracted from the fruit of Korean ginseng.
본 발명의 인삼열매 추출물 및 태반 추출물은 당업계에서 공지된 방법에 따라 추출될 수 있으며, 그 방법은 특별히 한정되지 않는다. 또는, 시판되고 있는 인삼열매 추출물 및 태반 추출물을 이용할 수 있다. The ginseng fruit extract and placental extract of the present invention can be extracted according to methods known in the art, and the method is not particularly limited. Alternatively, commercially available ginseng fruit extract and placenta extract can be used.
본 발명에 따른 인삼열매 추출물 및 태반 추출물의 제조는 상기 인삼열매 및 태반의 형태에 의해 제한되지 않으며, 상기 인삼열매 및 태반은 건조 등의 가공 과정을 거친 것을 모두 포함하는 의미이다. The production of the ginseng fruit extract and placenta extract according to the present invention is not limited by the form of the ginseng fruit and placenta, and includes all ginseng fruits and placentas that have undergone processing processes such as drying.
본 발명에서 사용되는 용어, "추출물"은 전술한 인삼열매 또는 태반을 추출하여 얻어지는 추출액, 상기 추출액의 희석액이나 농축액, 상기 추출액을 건조하여 얻어지는 건조물, 상기 추출액의 조정제물이나 정제물, 추출액의 발효물 또는 이들의 혼합물 등, 추출액 자체 및 추출액을 이용하여 형성 가능한 모든 제형의 추출물을 포함한다. 또한, 인삼열매 또는 태반을 직접 압착 또는 분쇄 후 여과하여 얻은 착즙액을 포함한다. 상기 인삼열매 또는 태반은 인삼열매 또는 태반을 그대로 추출하거나 또는 포제(가공)하여 추출할 수 있다. 상기 "포제(匍制)"는 한방이론에 근거하여 약재를 가공처리함으로써 약재 본래의 성질을 변화시키는 제약기술을 의미하며, 예컨대, 약재를 볶는 초(炒)법, 약재를 일정량의 액체 보조재료와 함께 볶음으로써 보조재료가 약물조직 내에 스며들게 하는 자(炙)법, 약재 각 품목의 포제 규정에 따라 액체 보조재료를 넣고 섞어서 적당한 용기 안에서 가열하여 찌거나, 일정한 정도가 될 때까지 쪄서 말리는 증(蒸)법 등이 있다.As used in the present invention, the term "extract" refers to an extract obtained by extracting the above-mentioned ginseng fruit or placenta, a diluted or concentrated liquid of the extract, a dried product obtained by drying the extract, a crude product or purified product of the extract, and fermentation of the extract. This includes the extract itself, such as water or mixtures thereof, and all formulations of the extract that can be formed using the extract. It also includes juice obtained by directly pressing or grinding ginseng fruit or placenta and then filtering it. The ginseng fruit or placenta can be extracted as is or by processing (processing) the ginseng fruit or placenta. The above "poje (匍制)" refers to a pharmaceutical technology that changes the original properties of medicinal materials by processing them based on oriental medicine theory, for example, the roasting method of roasting medicinal materials, mixing medicinal materials with a certain amount of liquid auxiliary material. The method of allowing the auxiliary ingredients to permeate into the drug tissue by stir-frying them, adding liquid auxiliary ingredients and mixing them according to the packaging regulations for each herbal medicine, heating and steaming them in a suitable container, or steaming and drying until a certain level is reached. There is a law, etc.
본 발명에서 추출 방법은 특별히 제한되지 않으며, 당업계에서 통상적으로 사용하는 방법에 따라 추출될 수 있다. 상기 추출 방법의 비제한적인 예로는, 효소 분해 추출법, 용매 추출법, 초음파 추출법, 열수 추출법, 여과법, 환류 추출법 등이 있으며, 이들은 단독으로 수행되거나 2종 이상의 방법을 병용하여 수행될 수 있다. In the present invention, the extraction method is not particularly limited and may be extracted according to methods commonly used in the art. Non-limiting examples of the extraction method include enzymatic digestion extraction, solvent extraction, ultrasonic extraction, hydrothermal extraction, filtration, and reflux extraction, which may be performed alone or by combining two or more methods.
본 발명에서, 추출하는데 사용되는 추출 용매의 종류는 특별히 제한되지 않으며, 당업계에서 공지된 임의의 용매를 사용할 수 있다. 본 발명에서, 상기 추출물은 물, 탄소수 1 내지 4의 저급 알코올 또는 이들의 혼합 용매로 추출하여 수득될 수 있다. 또한, 상기 추출 용매의 비제한적인 예로는, 물; 메탄올, 에탄올, 프로필알코올, 부틸알코올 등의 탄소수 1 내지 4의 저급 알코올; 글리세린, 부틸렌글라이콜, 프로필렌글라이콜 등의 다가알코올; 메틸아세테이트, 에틸아세테이트, 아세톤, 벤젠, 헥산, 디에틸에테르, 디클로로메탄 등의 탄화수소계 용매; 또는 이들의 혼합물을 사용할 수 있으며, 구체적으로, 물, 저급 알코올, 1,3-부틸렌글라이콜, 에틸아세테이트를 단독으로 사용하거나 2종 이상 혼합하여 사용할 수 있다. 이때, 2종 이상의 용매를 혼합하여 사용하는 경우, 용매 간의 혼합 비율은 특별히 제한되지 않는다.In the present invention, the type of extraction solvent used for extraction is not particularly limited, and any solvent known in the art can be used. In the present invention, the extract can be obtained by extraction with water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof. Additionally, non-limiting examples of the extraction solvent include water; lower alcohols having 1 to 4 carbon atoms such as methanol, ethanol, propyl alcohol, and butyl alcohol; Polyhydric alcohols such as glycerin, butylene glycol, and propylene glycol; Hydrocarbon solvents such as methyl acetate, ethyl acetate, acetone, benzene, hexane, diethyl ether, and dichloromethane; Or a mixture thereof can be used. Specifically, water, lower alcohol, 1,3-butylene glycol, and ethyl acetate can be used alone or in a mixture of two or more. At this time, when two or more types of solvents are mixed and used, the mixing ratio between solvents is not particularly limited.
본 발명에서 추출은 상기 인삼열매 또는 태반 건조물의 중량을 기준으로, 1 내지 100배 중량, 구체적으로는 1 내지 50배 중량, 보다 구체적으로는 2 내지 20배에 달하는 중량의 용매를 이용하여, 10 내지 80℃, 구체적으로는 15 내지 50℃의 추출 온도에서 2시간 내지 30일, 구체적으로는 12 시간 내지 18일의 추출 시간동안 추출하는 방법을 적용할 수 있으며, 상기 건조 및 파쇄물을 포함하여 1회 내지 5회 연속 추출하여 액상의 조추출물을 수득하는 과정을 포함할 수 있다.In the present invention, extraction is performed using a solvent of 1 to 100 times the weight, specifically 1 to 50 times the weight, and more specifically 2 to 20 times the weight, based on the weight of the dried ginseng fruit or placenta, 10 A method of extraction can be applied at an extraction temperature of from 15 to 50°C, specifically for an extraction time of 2 hours to 30 days, specifically 12 hours to 18 days, including the dried and crushed material. It may include a process of obtaining a liquid crude extract by performing continuous extraction one to five times.
본 발명에서, 상기 추출물은 부유하는 고체 입자를 제거하기 위해 여과, 예를 들어 나일론, 여과지 등을 이용해 입자를 걸러내거나 냉동 여과법 등을 이용해 여과한 후, 그대로 사용하거나 이를 동결건조, 열풍건조, 분무건조 등을 이용해 건조시켜 사용할 수 있다.In the present invention, the extract is filtered to remove floating solid particles, for example, by filtering out particles using nylon, filter paper, etc., or by freeze filtration, and then used as is or freeze-dried, hot-air dried, or sprayed. It can be used after drying using a dryer, etc.
상기 액상의 조추출물은 감압여과 등의 방법으로 인삼열매 또는 태반의 건조 파쇄물과 분리된 후 농축 또는 건조의 과정을 거칠 수 있다. 예를 들어, 상기 액상의 조추출물을 진공회전농축기로 20 내지 100℃, 바람직하게는 30 내지 70℃에서 감압 농축한 농축액일 수 있고, 상기 액상의 추출물을 건조하여 분말화된 추출물을 얻을 수도 있다. 이렇게 농축 또는 분말화된 추출물은 필요에 따라 물, 알코올, DMSO(dimethyl sulfoxide) 또는 이들의 혼합용매에 가용하여 사용될 수 있다.The liquid crude extract may be separated from the dried shreds of ginseng fruit or placenta by a method such as reduced pressure filtration and then subjected to a process of concentration or drying. For example, the liquid crude extract may be concentrated under reduced pressure in a vacuum rotary concentrator at 20 to 100°C, preferably 30 to 70°C, and the liquid extract may be dried to obtain a powdered extract. . This concentrated or powdered extract can be soluble in water, alcohol, DMSO (dimethyl sulfoxide), or a mixed solvent thereof, as needed.
한 구체예에서, 태반 추출물에 대한 추출 방법은 효소 분해 추출법일 수 있다.In one embodiment, the extraction method for the placental extract may be enzymatic extraction.
효소 분해 추출법은 태반에 엔도프로테아제 활성을 갖는 단백질 분해 효소를 사용하여, 효소 분해하여 추출물을 추출하는 과정을 포함할 수 있다. 일반적으로 효소 분해 추출법은, 큰 단백질로 구성된 원료에 단백질 분해 효소를 처리하여 단백질을 분해하면서 냄새, 물성, 단백질 구조 등을 변화시켜 원료화에 적용하는 방법으로 널리 사용되고 있다. 상기 단백질 분해 효소는, 예컨대 리보자임, 피신, 파파인, 프로타맥스, 뉴트라제, 브로멜라인 및 이들의 조합으로 이루어진 군에서 선택된 것일 수 있으나, 이에 제한되는 것은 아니다. 본 발명에 따르면, 상기 효소 분해 추출법을 이용하여 태반을 추출함으로써, 태반 고유의 산미, 동물취와 같은 이미 및 이취를 감소시킬 수 있으므로 식품 원료로서 태반의 활용도를 높일 수 있다. The enzymatic digestion extraction method may include the process of extracting the extract by enzymatic digestion using a proteolytic enzyme having endoprotease activity in the placenta. In general, the enzymatic decomposition extraction method is widely used to produce raw materials by treating raw materials consisting of large proteins with proteolytic enzymes to decompose the proteins and change the odor, physical properties, and protein structure. The proteolytic enzyme may be, for example, selected from the group consisting of ribozyme, ficin, papain, Protamax, Neutrase, bromelain, and combinations thereof, but is not limited thereto. According to the present invention, by extracting the placenta using the enzyme decomposition extraction method, it is possible to reduce the placenta's inherent acidity and off-flavors such as animal odor, thereby increasing the usability of the placenta as a food raw material.
본 발명에서, 상기 인삼열매 추출물 및 태반 추출물은 각각 인삼열매 추출물 및 태반 추출물의 분획물일 수 있다.In the present invention, the ginseng fruit extract and placental extract may be fractions of the ginseng fruit extract and placental extract, respectively.
본 발명에서 사용되는 용어, "분획물"은 여러 다양한 구성 성분들을 포함하는 혼합물로부터 특정 성분 또는 특정 성분 그룹을 분리하기 위하여 분획을 수행하여 얻어진 결과물을 의미한다.As used in the present invention, the term “fraction” refers to the result obtained by performing fractionation to separate a specific component or specific group of components from a mixture containing various components.
본 발명에서 상기 분획물을 얻는 분획 방법은 특별히 제한되지 않으며, 당업계에서 통상적으로 사용하는 방법에 따라 수행될 수 있다. 상기 분획 방법의 비제한적인 예로는, 인삼열매를 추출하여 얻은 인삼열매 추출물 및/또는 태반을 추출하여 얻은 태반 추출물에 소정의 용매를 처리하여 상기 추출물로부터 분획물을 얻는 방법을 들 수 있다. In the present invention, the fractionation method for obtaining the fraction is not particularly limited and may be performed according to methods commonly used in the art. Non-limiting examples of the fractionation method include a method of obtaining a fraction from the extract by treating the ginseng fruit extract obtained by extracting the ginseng fruit and/or the placenta extract obtained by extracting the placenta with a predetermined solvent.
본 발명에서 상기 분획물을 얻는데 사용되는 용매의 종류는 특별히 제한되지 않으며, 당업계에서 공지된 임의의 용매를 사용할 수 있다. 상기 분획 용매의 비제한적인 예로는, 물, 알코올 등의 극성 용매; 헥산, 에틸아세테이트, 클로로포름, 디클로로메탄, 부탄올 등의 비극성 용매 등을 들 수 있다. 이들은 단독으로 사용되거나 2종 이상 혼합하여 사용될 수 있다. 상기 분획 용매 중 알코올을 사용하는 경우에는, 탄소수 1 내지 6의 알코올을 사용할 수 있다.In the present invention, the type of solvent used to obtain the fraction is not particularly limited, and any solvent known in the art can be used. Non-limiting examples of the fractionating solvent include polar solvents such as water and alcohol; Non-polar solvents such as hexane, ethyl acetate, chloroform, dichloromethane, and butanol can be mentioned. These may be used alone or in combination of two or more types. When alcohol is used among the fractionating solvents, alcohols having 1 to 6 carbon atoms can be used.
본 발명에 있어서, 상기 인삼열매 추출물은 전체 조성물 100 중량부 기준 0.0001 내지 5 중량부, 예컨대 0.0005 내지 5 중량부, 0.001 내지 5 중량부, 0.005 내지 5 중량부, 0.01 내지 5 중량부, 0.05 내지 5 중량부, 0.1 내지 5 중량부, 0.0005 내지 4.7 중량부, 0.001 내지 4.5 중량부, 0.005 내지 4.3 중량부, 0.01 내지 4 중량부, 0.05 내지 3.5 중량부, 0.1 내지 3 중량부, 0.5 내지 2.5 중량부로 포함될 수 있다. 상기와 같은 함량 범위에서 태반 추출물이 식품 내에서 나타내는 동물취, 산미 등의 불쾌한 이취 및 이미를 효과적으로 차폐시킬 수 있다. In the present invention, the ginseng fruit extract is 0.0001 to 5 parts by weight, for example, 0.0005 to 5 parts by weight, 0.001 to 5 parts by weight, 0.005 to 5 parts by weight, 0.01 to 5 parts by weight, 0.05 to 5 parts by weight, based on 100 parts by weight of the total composition. Parts by weight, 0.1 to 5 parts by weight, 0.0005 to 4.7 parts by weight, 0.001 to 4.5 parts by weight, 0.005 to 4.3 parts by weight, 0.01 to 4 parts by weight, 0.05 to 3.5 parts by weight, 0.1 to 3 parts by weight, 0.5 to 2.5 parts by weight may be included. In the above content range, the placenta extract can effectively mask unpleasant off-flavors and tastes such as animal odor and acidity that appear in food.
또한, 상기 태반 추출물은 전체 조성물 100 중량부 기준 0.1 내지 70 중량부, 예컨대 0.5 내지 70 중량부, 1 내지 70 중량부, 5 내지 70 중량부, 10 내지 70 중량부, 15 내지 70 중량부, 20 내지 70 중량부, 25 내지 70 중량부, 30 내지 70 중량부, 35 내지 70 중량부, 40 내지 70 중량부, 45 내지 70 중량부, 45 내지 65 중량부, 45 내지 60 중량부, 45 내지 55 중량부, 45 내지 50 중량부, 50 내지 70 중량부, 55 내지 70 중량부, 60 내지 70 중량부, 65 내지 70 중량부로 포함될 수 있다. 또한, 상기 태반 추출물은 10배 내지 100배 농축한 태반 추출물의 농축물일 수 있다. 상기와 같은 고농축의 태반 추출물을 포함함에도 본 발명에 따른 식품 조성물은 인삼열매 추출물을 함께 포함함으로써, 태반 추출물로부터 유래된 동물취, 산미와 같은 이취 및 이미가 차폐되어 태반 추출물의 복용성을 개선시킬 수 있다.In addition, the placental extract is used in an amount of 0.1 to 70 parts by weight, for example, 0.5 to 70 parts by weight, 1 to 70 parts by weight, 5 to 70 parts by weight, 10 to 70 parts by weight, 15 to 70 parts by weight, 20 parts by weight, based on 100 parts by weight of the total composition. to 70 parts by weight, 25 to 70 parts by weight, 30 to 70 parts by weight, 35 to 70 parts by weight, 40 to 70 parts by weight, 45 to 70 parts by weight, 45 to 65 parts by weight, 45 to 60 parts by weight, 45 to 55 parts by weight It may be included in 45 to 50 parts by weight, 50 to 70 parts by weight, 55 to 70 parts by weight, 60 to 70 parts by weight, and 65 to 70 parts by weight. Additionally, the placental extract may be a concentrate of placental extract concentrated 10 to 100 times. Although it contains the highly concentrated placental extract as described above, the food composition according to the present invention also includes ginseng fruit extract, so that off-flavors such as animal odor and acidity derived from the placenta extract and taste are masked, thereby improving the taking ability of the placenta extract. You can.
또한, 상기 인삼열매 추출물 및/또는 태반 추출물은 유산균에 의해 발효된 발효물일 수 있다. 즉, 본 발명에 따른 식품 조성물은, 인삼열매 추출물과 태반 추출물을 포함하거나; 발효된 인삼열매 추출물과 태반 추출물을 포함하거나; 인삼열매 추출물과 발효된 태반 추출물을 포함하거나; 또는 발효된 인삼열매 추출물과 발효된 태반 추출물을 유효성분으로 포함할 수 있다. 상기 인삼열매 추출물 및/또는 태반 추출물이 발효된 발효물인 경우, 상기 인삼열매 추출물 및/또는 태반 추출물은 락토바실러스(Lactobacillus) 속, 락토코커스(Lactococcus) 속, 엔테로코커스(Enterococcus) 속, 스트렙토코커스(Streptococcus) 속, 류코노스톡(Leuconostoc) 속, 및 비피도박테리움(Bifidobacterium) 속으로 이루어진 군에서 선택된 하나 이상의 유산균에 의해 발효될 수 있다. 예컨대, 상기 유산균은 락토바실러스 살리바리우스(Lactobacillus salivarius), 락토바실러스 아시도필루스(Lactobacillus acidophilus), 락토바실러스 브레비스(Lactobacillus brevis), 락토바실러스 람노수스(Lactobacillus rhamnosus), 락토바실러스 플랜타룸(Lactobacillus plantarum), 락토바실러스 헬베티쿠스(Lactobacillus helveticus), 락토바실러스 퍼멘툼(Lactobacillus fermentum), 락토바실러스 파라카세이(Lactobacillus paracasei), 락토바실러스 카세이(Lactobacillus casei), 락토바실러스 델브루에키(Lactobacillus delbrueckii), 락토바실러스 레우테리(Lactobacillus reuteri), 락토바실러스 부츠네리(Lactobacillus buchneri), 락토바실러스 가세리(Lactobacillus gasseri), 락토바실러스 존스니(Lactobacillus johonsonii), 락토바실러스 케피르(Lactobacillus kefir), 락토코커스 락티스(Lactococcus lactis), 락토코커스 플랜타룸(Lactococcus plantarum), 락토코커스 라피노락티스(Lactococcus raffinolactis), 엔테로코커스 파에칼리스(Enterococcus faecalis), 엔테로코커스 파에시늄(Enterococcus faecium), 스트렙토코커스 터모필리우스(Streptococcus thermophilus), 류코노스톡 락티스(Leuconostoc lactis), 류코노스톡 메센테로이드(Leuconostoc mesenteroides), 비피도박테리움 애닐멀스(Bifidobacterium animals), 비피도박테리움 비피듐(Bifidobacterium bifidum), 비피도박테리움 브레브(Bifidobacterium breve), 비피도박테리움 인판티스(Bifidobacterium infantis), 비피도바테리움 롱굼(Bifidobacterium longum), 비피도박테리움 수도롱굼(Bifidobacterium pseudolongum), 비피도박테리움 터모필룸(Bifidobacterium themophilum), 및 비피도박테리움 아돌센티스(Bifidobacterium adolescentis)로 이루어진 군에서 선택되는 하나 이상일 수 있으나, 이에 제한되는 것은 아니다. Additionally, the ginseng fruit extract and/or placenta extract may be a fermented product fermented by lactic acid bacteria. That is, the food composition according to the present invention includes ginseng fruit extract and placenta extract; Contains fermented ginseng fruit extract and placenta extract; Contains ginseng fruit extract and fermented placenta extract; Alternatively, it may contain fermented ginseng fruit extract and fermented placenta extract as active ingredients. When the ginseng fruit extract and/or placental extract is a fermented product, the ginseng fruit extract and/or placental extract are Lactobacillus genus, Lactococcus genus, Enterococcus genus, Streptococcus ( It can be fermented by one or more lactic acid bacteria selected from the group consisting of Streptococcus genus, Leuconostoc genus, and Bifidobacterium genus. For example, the lactic acid bacteria include Lactobacillus salivarius , Lactobacillus acidophilus, Lactobacillus brevis , Lactobacillus rhamnosus , and Lactobacillus plantarum . , Lactobacillus helveticus, Lactobacillus fermentum , Lactobacillus paracasei , Lactobacillus casei , Lactobacillus delbrueckii , Lactobacillus leu. Terry ( Lactobacillus reuteri ), Lactobacillus buchneri, Lactobacillus gasseri , Lactobacillus johonsonii , Lactobacillus kefir, Lactococcus lactis , Lactococcus plantarum , Lactococcus raffinolactis , Enterococcus faecalis , Enterococcus faecium , Streptococcus thermophilus , Leuconostoc lactis, Leuconostoc mesenteroides , Bifidobacterium animals , Bifidobacterium bifidum, Bifidobacterium breve breve ), Bifidobacterium infantis , Bifidobacterium longum, Bifidobacterium pseudolongum , Bifidobacterium themophilum , and Bifidobacterium It may be one or more selected from the group consisting of Bifidobacterium adolescentis , but is not limited thereto.
본 발명에 있어서, 인삼열매 추출물 및/또는 태반 추출물은 각각의 추출물을 같은 유산균으로 발효하거나, 추출물의 혼합물을 발효하거나, 또는 각각의 추출물을 서로 다른 유산균으로 발효한 것일 수 있다. In the present invention, the ginseng fruit extract and/or placental extract may be obtained by fermenting each extract with the same lactic acid bacteria, fermenting a mixture of extracts, or fermenting each extract with different lactic acid bacteria.
또한, 상기 식품 조성물은 태반 추출물과 인삼열매 추출물을 1:1 내지 500:1의 중량비로 포함할 수 있다. 상기와 같은 중량비의 범위로 태반 추출물과 인삼열매 추출물이 조합될 때, 식품 내 태반 추출물의 이취 및 이미가 효과적으로 마스킹될 수 있다.Additionally, the food composition may include placenta extract and ginseng fruit extract in a weight ratio of 1:1 to 500:1. When the placenta extract and ginseng fruit extract are combined in the above weight ratio range, the off-flavor and taste of the placenta extract in food can be effectively masked.
또한, 본 발명에 따른 식품 조성물은 비타민 B 및 아스타잔틴 중 하나 이상을 추가로 포함할 수 있다. 상기 비타민 B와 아스타잔틴은 태반 추출물을 포함하는 식품의 이취 및 이미를 마스킹하기 위한 보조적인 성분으로 포함될 수 있다. 상기 비타민 B 및 아스타잔틴은 각각 전체 조성물 100 중량부 기준 0.01 내지 10 중량부로 포함될 수 있으며, 상기 함량 범위는 태반 추출물의 안정성 및 함량, 상기 조성물의 제형화 시의 용이성 등의 요건에 따라 조절될 수 있을 것이다. Additionally, the food composition according to the present invention may further include one or more of vitamin B and astaxanthin. The vitamin B and astaxanthin may be included as auxiliary ingredients for masking off-flavors and odors of foods containing placenta extract. The vitamin B and astaxanthin may each be included in an amount of 0.01 to 10 parts by weight based on 100 parts by weight of the total composition, and the content range may be adjusted according to requirements such as the stability and content of the placental extract and ease of formulation of the composition. You will be able to.
상기 식품 조성물은 식품학적으로 허용가능한 식품보조첨가제를 포함할 수 있다. The food composition may include food additives that are foodologically acceptable.
상기 식품보조첨가제는 식품에 보존적으로 첨가될 수 있는 구성요소를 의미하며, 각 제형의 건강기능식품을 제조하는데 첨가되는 것으로서 당업자가 적절히 선택하여 사용할 수 있다. 식품보조첨가제의 예로는 여러 가지 영양제, 비타민, 광물(전해질), 합성 풍미제 및 천연 풍미제 등의 풍미제, 착삭제 및 충진제, 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알코올, 탄산음료에 사용되는 탄산화제 등이 포함되지만, 그 종류가 이에 제한되는 것은 아니다.The food supplement refers to a component that can be added to food for preservation, and can be appropriately selected and used by a person skilled in the art as it is added to manufacture each type of health functional food. Examples of food supplements include various nutrients, vitamins, minerals (electrolytes), flavoring agents such as synthetic and natural flavors, complexing agents and fillers, pectic acid and its salts, alginic acid and its salts, organic acids, and protective colloids. Thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonating agents used in carbonated drinks, etc. are included, but the types are not limited thereto.
또한, 상기 식품 조성물에는 건강기능식품이 포함될 수 있다. 본 명세서에서 "건강기능식품"이란, 식품에 물리적, 생화학적, 생물공학적 수법 등을 이용하여 해당 식품의 기능을 특정 목적에 작용, 발현하도록 부가가치를 부여한 식품군이나 식품 조성이 갖는 생체방어리듬조절, 질병방지와 회복 등에 관한 체조절 기능을 생체에 더하여 충분히 발현하도록 설계하여 가공한 식품을 의미한다. 일반식품에 비해 적극적인 건강유지나 증진 효과를 가지고, 건강 보조 식품(health supplement food)은 건강보조 목적의 식품을 의미한다. 경우에 따라, 기능성 식품, 건강 식품, 건강 보조 식품의 용어는 혼용된다.Additionally, the food composition may include health functional foods. In this specification, “health functional food” refers to a food group or food composition that provides added value to the food using physical, biochemical, biotechnological methods, etc. to act and express the function of the food for a specific purpose. It refers to foods that have been designed and processed to fully express body regulation functions related to disease prevention and recovery in addition to living organisms. Health supplement food refers to food that has a more active health maintenance or promotion effect than regular food and is intended for health supplementation. In some cases, the terms functional food, health food, and health supplement are used interchangeably.
상기 식품에는 식품학적으로 허용 가능한 식품보조첨가제를 포함할 수 있으며, 건강기능식품의 제조에 통상적으로 사용되는 적절한 담체, 부형제 및 희석제를 더욱 포함할 수 있다.The food may contain food additives that are foodologically acceptable, and may further include appropriate carriers, excipients, and diluents commonly used in the production of health functional foods.
본 발명에 따른 식품 조성물에 포함되는 상기한 성분 각각은 각 국가별 식품 안전 규범에 규정된 최대 사용량을 초과하지 않는 범위 내에서 본 발명의 식품 조성물에 포함될 수 있다.Each of the above-mentioned ingredients included in the food composition according to the present invention may be included in the food composition of the present invention within a range that does not exceed the maximum usage amount specified in the food safety standards of each country.
상기 조성물은 식품 조성물에 통상 사용되어 냄새, 맛, 시각 등을 향상시킬 수 있는 추가 성분을 포함할 수 있다. 예들 들어, 비타민 A, C, D, E, B1, B2, B6, B12, 니아신(niacin), 비오틴(biotin), 폴레이트(folate), 판토텐산(panthotenic acid) 등을 포함할 수 있다. 또한, 아연(Zn), 철(Fe), 칼슘(Ca), 크롬(Cr), 마그네슘(Mg), 망간(Mn), 구리(Cu), 크륨(Cr) 등의 미네랄을 포함할 수 있다. 또한, 라이신, 트립토판, 시스테인, 발린 등의 아미노산을 포함할 수 있다. 본 발명의 건강기능식품이 취할 수 있는 형태에는 제한이 없으며, 통상적인 의미의 식품을 모두 포함할 수 있고, 기능성 식품 등 당업계에 알려진 용어와 혼용 가능하다.The composition may contain additional ingredients that are commonly used in food compositions to improve odor, taste, vision, etc. For example, it may include vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, pantothenic acid, etc. Additionally, it may contain minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), copper (Cu), and chromium (Cr). Additionally, it may contain amino acids such as lysine, tryptophan, cysteine, and valine. There is no limit to the form that the health functional food of the present invention can take, and it can include all foods in the conventional sense and can be used interchangeably with terms known in the art, such as functional food.
아울러 본 발명의 건강기능식품은 당업자의 선택에 따라 식품에 포함될 수 있는 적절한 기타 보조성분과 공지의 첨가제를 혼합하여 제조할 수 있다. 첨가할 수 있는 식품의 예로는 육류, 소세지, 빵, 쵸코렛, 캔디류, 스낵류, 과자류, 피자, 라면, 기타 면류, 껌류, 아이스크림류를 포함한 낙농제품, 각종 스프, 음료수, 차, 드링크제, 알콜 음료 및 비타민 복합제 등이 있으며, 본 발명의 식품 추출물을 주성분으로 하여 제조한 즙, 차, 젤리 및 주스 등에 첨가하여 제조할 수 있다. 또한 동물을 위한 사료로 이용되는 식품도 포함한다.In addition, the health functional food of the present invention can be manufactured by mixing known additives with other appropriate auxiliary ingredients that can be included in the food according to the selection of a person skilled in the art. Examples of foods that can be added include meat, sausages, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, beverages, tea, drinks, alcoholic beverages, and There are vitamin complexes, etc., and they can be manufactured by adding them to juices, teas, jellies, juices, etc. prepared using the food extract of the present invention as a main ingredient. It also includes foods used as feed for animals.
한 구체예에서, 상기 식품 조성물은 캡슐, 정제, 환제, 액제 또는 드링크제일 수 있다.In one embodiment, the food composition may be a capsule, tablet, pill, liquid, or drink.
식품 제형이 음료(드링크제)인 경우, 통상의 음료와 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다. 상술한 천연 탄수화물은 포도당, 과당과 같은 모노사카라이드, 말토스, 슈크로스와 같은 디사카라이드, 및 덱스트린, 사이클로덱스트린과 같은 폴리사카라이드, 자일리톨, 소르비톨, 에리트리톨 등의 당알코올이다. 감미제로서는 타우마틴, 스테비아 추출물과 같은 천연 감미제나, 사카린, 아스파르탐과 같은 합성 감미제 등을 사용할 수 있다. 상기 천연 탄수화물의 비율은 본 발명의 조성물 100 mL 당 일반적으로 약 0.01 ∼ 0.04 g, 바람직하게는 약 0.02 ∼ 0.03 g 이다.When the food formulation is a beverage (drink agent), it may contain various flavoring agents or natural carbohydrates as additional ingredients like regular beverages. The above-mentioned natural carbohydrates include monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol, and erythritol. As a sweetener, natural sweeteners such as thaumatin and stevia extract or synthetic sweeteners such as saccharin and aspartame can be used. The proportion of the natural carbohydrate is generally about 0.01 to 0.04 g, preferably about 0.02 to 0.03 g, per 100 mL of the composition of the present invention.
상기 외에 식품 제형은 여러 가지 영양제, 비타민, 전해질, 풍미제, 착색제, 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알코올, 탄산 음료에 사용되는 탄산화제 등을 함유할 수 있다. 그 밖에 식품 제형은 천연 과일주스, 과일주스 음료 및 야채 음료의 제조를 위한 과육을 함유할 수 있다. 이러한 성분은 독립적으로 또는 혼합하여 사용할 수 있다. 이러한 첨가제의 비율은 크게 중요하진 않지만 본 발명의 조성물 100 중량부당 0.01 ~ 0.1 중량부의 범위에서 선택되는 것이 일반적이다.In addition to the above, food formulations include various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and its salts, alginic acid and its salts, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, alcohol, carbonated drinks. It may contain carbonating agents used in. Additionally, the food formulation may contain pulp for the production of natural fruit juice, fruit juice beverages, and vegetable beverages. These ingredients can be used independently or in combination. The ratio of these additives is not very important, but is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the composition of the present invention.
이와 같이 하여 얻어지는 본 발명의 건강기능식품은, 일상적으로 섭취하는 것이 가능하기 때문에, 기능성 원료로서 알려진 태반 추출물과 인삼열매 추출물의 알려진 모든 효과를 기대할 수 있어 매우 유용하다.Since the health functional food of the present invention obtained in this way can be consumed on a daily basis, all known effects of placenta extract and ginseng fruit extract, which are known as functional raw materials, can be expected, making it very useful.
또한, 본 발명은 인삼열매 추출물과 태반 추출물을 혼합하여 식품 조성물을 제조하는 단계를 포함하는 태반 추출물을 포함하는 식품의 이취 및 이미를 마스킹하는 방법을 제공한다. In addition, the present invention provides a method for masking off-flavors and tastes of food containing placental extract, which includes preparing a food composition by mixing ginseng fruit extract and placental extract.
상기 방법은, 인삼열매 추출물과 태반 추출물을 혼합함으로써 태반 추출물의 이미 또는 이취를 감소시켜 태반 추출물을 포함하는 식품의 복용성을 개선시키며, 나아가 식품 내 태반 추출물의 안정성을 향상시킬 수 있다. The method improves the usability of foods containing placental extracts by reducing the taste or off-flavor of the placenta extract by mixing the ginseng fruit extract and the placenta extract, and further improves the stability of the placenta extract in the food.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 상세하게 후술되어 있는 실험예 및 제조예들을 참조하면 명확해질 것이다. 그러나 본 발명은 이하에서 개시되는 실험예 및 제조예에 한정되는 것이 아니라, 서로 다른 다양한 형태로 구현될 것이며, 단지 본 발명의 개시가 완전하도록 하고, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이다.The advantages and features of the present invention and methods for achieving them will become clear by referring to the experimental examples and manufacturing examples described in detail below. However, the present invention is not limited to the experimental examples and manufacturing examples disclosed below, and will be implemented in various different forms. It is only intended to ensure that the disclosure of the present invention is complete and that those skilled in the art It is provided to fully inform the user of the scope of the invention.
본 발명에 따른 인삼열매 추출물 및 태반 추출물을 포함하는 식품 조성물은 태반 추출물과 인삼열매 추출물을 함께 포함함으로써, 상기 인삼열매 추출물에 의해 태반 추출물에서 나타나는 고유의 동물취, 산미 등의 이취 및 이미를 마스킹시킬 수 있어 태반 추출물을 포함하는 식품의 복용성을 개선시키고, 나아가 식품 내 태반 추출물의 안정성을 향상시킬 수 있다. The food composition containing the ginseng fruit extract and the placenta extract according to the present invention contains the placenta extract and the ginseng fruit extract together, thereby masking off-odors and tastes such as animal odor and acidity, which are inherent in the placenta extract, by the ginseng fruit extract. This can improve the usability of foods containing placental extracts and further improve the stability of placental extracts in foods.
도 1은 본 발명에 따른 식품 조성물에서, 인삼열매 추출물에 의한 태반 추출물의 단백질 산화 억제 효과를 DPPH 자유 라디칼 소거능을 통해 확인함으로써, 본 발명에 따른 식품 조성물에서 태반 추출물의 이미 및 이취 마스킹 효과를 확인하였다.Figure 1 shows the protein oxidation inhibition effect of the placenta extract by the ginseng fruit extract in the food composition according to the present invention through DPPH free radical scavenging ability, thereby confirming the taste and off-flavor masking effect of the placenta extract in the food composition according to the present invention. did.
이하, 본 발명을 하기 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.Hereinafter, the present invention will be explained in detail by the following examples. However, the following examples only illustrate the present invention, and the content of the present invention is not limited to the following examples.
제조예 1. 태반 추출물의 이취 마스킹용 캡슐의 제조Preparation Example 1. Preparation of capsules for off-flavor masking of placenta extract
태반 추출물을 포함한 캡슐의 복용성을 평가하기 위해 하기 표 1의 조성에 따라 모든 원료를 혼합기에 넣어 균질화한 후 하드캡슐에 충진하여 캡슐을 제조하였다. Biofac A/S 사(Denmark, Kastrup)에서 돼지 태반 추출물을 구입하였으며, Nutrex 사에서 인삼열매 추출물을 구입하였고, 대동고려삼(Korea Rep, 금산) 사에서 인삼뿌리 추출물을 구입하였다. 결정 셀룰로오스는 당업계에 보편적으로 사용되는 원료로서, 시중에 유통되는 일반적인 규격의 제품을 구매하여 캡슐 제조에 사용하였다.To evaluate the ingestibility of capsules containing placental extract, all raw materials were homogenized in a mixer according to the composition in Table 1 below, and then filled into hard capsules to prepare capsules. Pig placenta extract was purchased from Biofac A/S (Denmark, Kastrup), ginseng fruit extract was purchased from Nutrex, and ginseng root extract was purchased from Daedong Korea Ginseng (Korea Rep, Geumsan). Crystalline cellulose is a raw material commonly used in the industry, and a commercially available product of general specifications was purchased and used to manufacture capsules.
실험예 1. 캡슐 복용성 평가Experimental Example 1. Evaluation of capsule taking ability
전문패널 10명을 대상으로, 제조예 1에서 제조한 캡슐의 복용성 개선 실험을 실시하였다. 실험은 대상자에게 비교예 1 내지 4, 및 실시예 1 내지 4의 캡슐을 물과 함께 섭취하도록 한 후, 섭취에 따른 복용성을 아래 표 2의 평가 기준에 따라 평가하여 표 3에 나타내었다.An experiment to improve the taking ability of the capsule prepared in Preparation Example 1 was conducted on a panel of 10 experts. In the experiment, subjects ingested the capsules of Comparative Examples 1 to 4 and Examples 1 to 4 with water, and then the usability according to ingestion was evaluated according to the evaluation criteria in Table 2 below and is shown in Table 3.
- 전반적인 복용감 -Overall feeling of taking
- 섭취 후의 자극- Stimulation after ingestion
10명의 대상자가 평가 기준에 따라 평가한 값을 모두 더하여 상대비교를 실시한 결과, 상기 표 3에서 보는 바와 같이, 태반 추출물만이 포함된 캡슐을 복용한 비교예 1은 복용하는 순간 태반에 따른 동물취가 느껴져 전반적인 복용감에 대한 평가 점수가 매우 낮았다. 그러나, 인삼열매 추출물이 더 포함된 실시예 1 내지 4의 경우, 목넘김, 섭취 후의 자극, 삼켰을 때의 위화감 등을 포함하여 전반적인 복용감이 현저히 개선되는 것을 확인할 수 있었다. 특히, 인삼뿌리 추출물이 포함된 비교예 4에 비해 동일한 함량의 인삼열매 추출물이 포함된 실시예 1에서 복용감 개선 효과가 더 우수하게 나타남을 통해 인삼의 부위에 따라 태반의 복용감 개선 효과가 다르게 나타남을 확인하였다. 상기 결과를 통해 인삼열매 추출물이 태반 특유의 동물취, 산미 등 불쾌감을 주는 요인들을 억제하여 복용감 개선에 기여한 것으로 판단하였다.As a result of relative comparison by adding up all the values evaluated by 10 subjects according to the evaluation criteria, as shown in Table 3 above, Comparative Example 1, which took a capsule containing only placenta extract, had an animal odor due to the placenta at the moment of taking it. The evaluation score for the overall feeling of taking the drug was very low. However, in the case of Examples 1 to 4, which further contained ginseng fruit extract, it was confirmed that the overall feeling of taking the product was significantly improved, including swallowing, irritation after ingestion, and discomfort when swallowing. In particular, compared to Comparative Example 4 containing the ginseng root extract, Example 1 containing the same amount of ginseng fruit extract showed a better effect of improving the sense of taking, showing that the effect of improving the sense of taking in the placenta differed depending on the part of the ginseng. Appearance was confirmed. Based on the above results, it was determined that the ginseng fruit extract contributed to improving the feeling of taking by suppressing unpleasant factors such as animal odor and acidity unique to the placenta.
제조예 2. 태반 추출물의 이취 마스킹용 음료의 제조Preparation Example 2. Preparation of a beverage for masking off-flavor of placenta extract
태반 추출물을 포함한 음료의 복용성을 평가하기 위해 하기 표 4의 조성에 따라 모든 원료를 배합용 교반기에 넣어 균질화한 후 50 mL 유리병에서 가열살균하여 음료를 제조하였다. 태반 추출물, 인삼열매 추출물 및 인삼뿌리 추출물은 제조예 1과 동일한 경로로 입수하였다. 벌꿀과 구연산은 당업계에 보편적으로 사용되는 원료로서, 시중에 유통되는 일반적인 규격의 제품을 구매하여 음료 제조에 사용하였다. To evaluate the ingestibility of a beverage containing placental extract, all raw materials were homogenized in a mixing stirrer according to the composition in Table 4 below, and then heat sterilized in a 50 mL glass bottle to prepare a beverage. Placenta extract, ginseng fruit extract, and ginseng root extract were obtained through the same route as Preparation Example 1. Honey and citric acid are raw materials commonly used in the industry, and products of general specifications distributed on the market were purchased and used to manufacture drinks.
실험예 2. 음료의 복용성 확인Experimental Example 2. Confirmation of drinkability
전문패널 10명을 대상으로, 제조예 2에서 제조한 음료의 복용성 개선 실험을 실시하였다. 실험은 대상자에게 비교예 5 내지 8, 및 실시예 5 내지 8의 음료를 물과 함께 섭취하도록 한 후, 섭취에 따른 복용성을 상기 표 2의 평가 기준에 따라 평가하여 표 5에 나타내었다.An experiment to improve the intakeability of the beverage prepared in Preparation Example 2 was conducted on a panel of 10 experts. In the experiment, the subjects consumed the drinks of Comparative Examples 5 to 8 and Examples 5 to 8 with water, and then the usability according to the intake was evaluated according to the evaluation criteria in Table 2 above, and is shown in Table 5.
10명의 대상자가 평가 기준에 따라 평가한 값을 모두 더하여 상대비교를 실시한 결과, 상기 표 5에서 보는 바와 같이, 태반 추출물만이 포함된 음료를 복용한 비교예 5은 복용하는 순간 태반의 동물취가 느껴져 전반적인 복용감에 대한 평가 점수가 매우 낮았다. 그러나, 인삼열매 추출물이 더 포함된 실시예 5 내지 8의 경우, 목넘김, 섭취 후의 자극, 삼켰을 때의 위화감 등을 포함하여 전반적인 복용감이 현저히 개선되는 것을 확인할 수 있었다. 특히, 인삼뿌리 추출물이 포함된 비교예 8에 비해 동일한 함량의 인삼열매 추출물이 포함된 실시예 5에서 복용감 개선 효과가 더 우수하게 나타나는 결과를 통해, 인삼의 부위에 따라 태반의 복용감 개선 효과가 다르게 나타남을 확인하였다. 상기 결과를 통해 인삼열매 추출물이 태반 특유의 동물취, 산미 등 불쾌감을 주는 요인들을 억제하여 복용감 개선에 기여한 것으로 판단하였다.As a result of a relative comparison by adding up all the values evaluated by 10 subjects according to the evaluation criteria, as shown in Table 5 above, in Comparative Example 5, in which a beverage containing only placenta extract was taken, the animal odor of the placenta was removed at the moment of intake. The evaluation score for the overall feeling of taking the drug was very low. However, in the case of Examples 5 to 8, which further contained ginseng fruit extract, it was confirmed that the overall feeling of taking the product was significantly improved, including swallowing, irritation after ingestion, and discomfort when swallowing. In particular, the effect of improving the sense of taking was better in Example 5 containing the same amount of ginseng fruit extract compared to Comparative Example 8 containing the ginseng root extract, showing the effect of improving the sense of taking in the placenta depending on the part of the ginseng. It was confirmed that appeared differently. Based on the above results, it was determined that the ginseng fruit extract contributed to improving the feeling of taking by suppressing unpleasant factors such as animal odor and acidity unique to the placenta.
제조예 3. 태반 추출물의 이취 마스킹용 분말의 제조Preparation Example 3. Preparation of powder for off-flavor masking of placenta extract
태반 추출물을 포함한 분말의 복용성을 평가하기 위해 하기 표 6의 조성에 따라 모든 원료를 조립기에 넣어 균질화한 후 알루미늄 파우치에 충진하여 분말을 제조하였다. 태반 추출물, 인삼열매 추출물 및 인삼뿌리 추출물은 제조예 1과 동일한 경로로 입수하였다. 결정 셀룰로오스와 말티톨은 당업계에 보편적으로 사용되는 원료로서, 시중에 유통되는 일반적인 규격의 제품을 구매하여 분말 제조에 사용하였다.In order to evaluate the ingestibility of the powder containing placental extract, all raw materials were homogenized in a granulator according to the composition in Table 6 below and then filled into an aluminum pouch to prepare the powder. Placenta extract, ginseng fruit extract, and ginseng root extract were obtained through the same route as Preparation Example 1. Crystalline cellulose and maltitol are raw materials commonly used in the industry, and commercially available products of general specifications were purchased and used to manufacture powder.
추출물extract
실험예 3. 분말의 복용성 확인Experimental Example 3. Confirmation of ingestibility of powder
전문패널 10명을 대상으로, 제조예 3에서 제조한 분말의 복용성 개선 실험을 실시하였다. 실험은 대상자에게 비교예 9 내지 12, 및 실시예 9 내지 12의 분말을 물과 함께 섭취하도록 한 후, 섭취에 따른 복용성을 상기 표 2의 평가 기준에 따라 평가하여 표 7에 나타내었다.An experiment to improve the usability of the powder prepared in Preparation Example 3 was conducted on a panel of 10 experts. In the experiment, subjects ingested the powders of Comparative Examples 9 to 12 and Examples 9 to 12 with water, and then the usability according to ingestion was evaluated according to the evaluation criteria in Table 2 above, and is shown in Table 7.
10명의 대상자가 평가 기준에 따라 평가한 값을 모두 더하여 상대비교를 실시한 결과, 상기 표 7에서 보는 바와 같이, 태반 추출물만이 포함된 분말을 복용한 비교예 9는 복용하는 순간 태반의 동물취가 느껴져 전반적인 복용감에 대한 평가 점수가 매우 낮았다. 그러나, 인삼열매 추출물이 더 포함된 실시예 9 내지 12의 경우, 목넘김, 섭취 후의 자극, 삼켰을 때의 위화감 등을 포함하여 전반적인 복용감이 현저히 개선되는 것을 확인할 수 있었다. 특히, 인삼뿌리가 포함된 비교예 12에 비해 동일한 함량의 인삼열매 추출물이 포함된 실시예 9에서 복용감 개선 효과가 더 우수하게 나타나는 결과를 통해, 인삼의 부위에 따라 태반의 복용감 개선 효과가 다르게 나타남을 확인하였다. 상기 결과를 통해 인삼열매 추출물이 태반 특유의 동물취, 산미 등 불쾌감을 주는 요인들을 억제하여 복용감 개선에 기여한 것으로 판단하였다.As a result of relative comparison by adding up all the values evaluated by 10 subjects according to the evaluation criteria, as shown in Table 7 above, in Comparative Example 9, in which powder containing only placental extract was taken, the animal odor of the placenta was removed at the moment of taking it. The evaluation score for the overall feeling of taking the drug was very low. However, in the case of Examples 9 to 12, which further contained ginseng fruit extract, it was confirmed that the overall feeling of taking the product was significantly improved, including swallowing, irritation after ingestion, and discomfort when swallowing. In particular, compared to Comparative Example 12 containing ginseng root, Example 9 containing the same amount of ginseng fruit extract showed a better effect of improving the feeling of taking, showing that the effect of improving the feeling of taking in the placenta depending on the part of the ginseng was found to be better. It was confirmed that it appeared differently. Based on the above results, it was determined that the ginseng fruit extract contributed to improving the feeling of taking by suppressing unpleasant factors such as animal odor and acidity unique to the placenta.
실험예 4. 태반 추출물의 선도 유지 실험Experimental Example 4. Freshness maintenance experiment of placenta extract
산화된 단백질은 부분적으로는 레독스 항상성(redox homeostasis)의 약화로부터 기인한다. 또한, 산화된 단백질은 이미와 이취(off-flavor)를 내며 변질되기 때문에, 제품의 보관 온도에서의 추출물 원료의 단백질 산화 실험을 실시하여 선도가 유지될 수 있는지 확인하였다. 태반 추출물의 선도 유지 실험을 수행하기 위해, 하기 표 8의 조성에 따라 태반 추출물의 혼합물을 제조하였다. 활성산소를 포함하고 있는 시약인 DPPH(2,2-diphenyl-1-picrylhydrazyl)가 항산화 물질에 의해 활성산소가 제거되면 색이 변하는 것을 이용하여, 활성산소가 제거되는 정도를 색 농도로 측정하였다. 상기 실험은 테스트 튜브에 시료 및 대조군과 함께 각각 DPPH 용액(sigma-Aldrich, USA)을 넣고 반응시킨 후 색 농도를 측정하였으며, 색 농도는 분광광도계(microplate spectrophotometer; BioTek, USA) 기기를 이용하여 517 nm에서 흡광도를 측정하였다. 이때, 대조군으로는 증류수를 사용하였으며, 양성 대조군으로는 아스코르브산 100 μM을 사용하였다. DPPH 소거능(%)은 아래 일반식으로 계산하였다.Oxidized proteins result in part from a weakening of redox homeostasis. In addition, since oxidized proteins deteriorate and produce off-flavors, protein oxidation experiments on extract raw materials at the product storage temperature were conducted to confirm whether freshness could be maintained. To perform an experiment on maintaining the freshness of the placental extract, a mixture of placental extracts was prepared according to the composition in Table 8 below. Using the fact that DPPH (2,2-diphenyl-1-picrylhydrazyl), a reagent containing active oxygen, changes color when the active oxygen is removed by an antioxidant, the degree to which active oxygen is removed was measured by color density. In the experiment, DPPH solution (Sigma-Aldrich, USA) was reacted with the sample and control in a test tube, and then the color density was measured. The color density was measured using a microplate spectrophotometer (BioTek, USA). Absorbance was measured in nm. At this time, distilled water was used as a control group, and 100 μM ascorbic acid was used as a positive control group. DPPH scavenging ability (%) was calculated using the general formula below.
[일반식][general meal]
대조군control group
소거능(%)Erasing ability (%)
DPPH 소거능을 평균값으로 나타낸 결과, 상기 표 9 및 도 1에서 보는 바와 같이, 태반 추출물과 인삼열매 추출물의 혼합물(실시예 13 내지 16)에서 특히 유의한 단백질 산화 억제 효과가 나타났으며, 양성 대조군(아스코르브산)과 비교했을 때도 그와 유사한 수준임을 확인할 수 있었다. 또한, 태반 추출물과 인삼뿌리 추출물의 혼합물(비교예 16)에서는 인삼열매 추출물이 포함된 혼합물만큼의 효과를 확인할 수 없었다. As a result of expressing the DPPH scavenging ability as an average value, as shown in Table 9 and Figure 1, a particularly significant protein oxidation inhibition effect was observed in the mixture of placenta extract and ginseng fruit extract (Examples 13 to 16), and the positive control group ( When compared with ascorbic acid, it was confirmed that it was at a similar level. In addition, the mixture of placenta extract and ginseng root extract (Comparative Example 16) was not as effective as the mixture containing ginseng fruit extract.
상기 결과를 통해 태반 추출물과 인삼열매 추출물의 혼합물에서 산화 억제로 인한 안정성이 우수하게 나타나는 것을 확인할 수 있었으며, 이를 통해 선도 유지 효과가 있다고 판단하였다. Through the above results, it was confirmed that the mixture of placenta extract and ginseng fruit extract showed excellent stability due to inhibition of oxidation, and through this, it was determined that it had a freshness maintenance effect.
Claims (4)
상기 인삼열매 추출물 및 태반 추출물 중 하나 이상은 발효된 발효물인, 태반 추출물을 포함하는 식품의 이취 및 이미를 마스킹하는 방법.According to paragraph 1,
A method for masking the off-flavor and taste of a food containing a placental extract, wherein at least one of the ginseng fruit extract and the placenta extract is a fermented product.
상기 발효물은 락토바실러스(Lactobacillus) 속, 락토코커스(Lactococcus) 속, 엔테로코커스(Enterococcus) 속, 스트렙토코커스(Streptococcus) 속, 류코노스톡(Leuconostoc) 속 및 비피도박테리움(Bifidobacterium) 속으로 이루어진 군에서 선택된 하나 이상의 유산균에 의해 발효된 것인, 태반 추출물을 포함하는 식품의 이취 및 이미를 마스킹하는 방법. According to paragraph 2,
The fermented product consists of Lactobacillus genus, Lactococcus genus, Enterococcus genus, Streptococcus genus, Leuconostoc genus and Bifidobacterium genus. A method for masking the off-flavor and taste of a food containing a placental extract fermented by one or more lactic acid bacteria selected from the group.
상기 식품 조성물을 제조하는 단계는 비타민 B 및 아스타잔틴 중 하나 이상을 추가로 혼합하는 단계를 더 포함하는, 태반 추출물을 포함하는 식품의 이취 및 이미를 마스킹하는 방법.According to paragraph 1,
The step of preparing the food composition further comprises the step of additionally mixing one or more of vitamin B and astaxanthin.
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