KR950002867B1 - Production of aqueous beta-glucan from barley bran - Google Patents
Production of aqueous beta-glucan from barley bran Download PDFInfo
- Publication number
- KR950002867B1 KR950002867B1 KR1019910013735A KR910013735A KR950002867B1 KR 950002867 B1 KR950002867 B1 KR 950002867B1 KR 1019910013735 A KR1019910013735 A KR 1019910013735A KR 910013735 A KR910013735 A KR 910013735A KR 950002867 B1 KR950002867 B1 KR 950002867B1
- Authority
- KR
- South Korea
- Prior art keywords
- barley
- beta glucan
- beta
- glucan
- ethanol
- Prior art date
Links
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 title claims abstract description 64
- 229920002498 Beta-glucan Polymers 0.000 title claims abstract description 64
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims description 17
- 240000005979 Hordeum vulgare Species 0.000 title 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 40
- 241000209219 Hordeum Species 0.000 claims abstract description 38
- 101710130006 Beta-glucanase Proteins 0.000 claims abstract description 10
- 239000004365 Protease Substances 0.000 claims abstract description 8
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 6
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 6
- 238000000605 extraction Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 24
- 239000007787 solid Substances 0.000 claims description 14
- 238000005119 centrifugation Methods 0.000 claims description 8
- 210000001161 mammalian embryo Anatomy 0.000 claims description 8
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 230000017854 proteolysis Effects 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 102000035195 Peptidases Human genes 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 238000002425 crystallisation Methods 0.000 claims description 3
- 230000008025 crystallization Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 238000001556 precipitation Methods 0.000 claims description 2
- 230000002779 inactivation Effects 0.000 claims 2
- 229920001503 Glucan Polymers 0.000 claims 1
- 230000000593 degrading effect Effects 0.000 claims 1
- 238000007598 dipping method Methods 0.000 claims 1
- 230000000415 inactivating effect Effects 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 235000013325 dietary fiber Nutrition 0.000 abstract description 8
- 108090000526 Papain Proteins 0.000 abstract description 4
- 229940055729 papain Drugs 0.000 abstract description 4
- 235000019834 papain Nutrition 0.000 abstract description 4
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000001291 vacuum drying Methods 0.000 abstract 1
- 239000006228 supernatant Substances 0.000 description 12
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 10
- 235000013305 food Nutrition 0.000 description 7
- 235000013361 beverage Nutrition 0.000 description 6
- 235000013618 yogurt Nutrition 0.000 description 6
- 239000006227 byproduct Substances 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 201000001320 Atherosclerosis Diseases 0.000 description 3
- 238000009825 accumulation Methods 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 235000021067 refined food Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 210000002966 serum Anatomy 0.000 description 3
- 206010003210 Arteriosclerosis Diseases 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 241000700159 Rattus Species 0.000 description 2
- 208000011775 arteriosclerosis disease Diseases 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 210000002257 embryonic structure Anatomy 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 235000019419 proteases Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000000069 prophylactic effect Effects 0.000 description 1
- 230000013777 protein digestion Effects 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0024—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid beta-D-Glucans; (beta-1,3)-D-Glucans, e.g. paramylon, coriolan, sclerotan, pachyman, callose, scleroglucan, schizophyllan, laminaran, lentinan or curdlan; (beta-1,6)-D-Glucans, e.g. pustulan; (beta-1,4)-D-Glucans; (beta-1,3)(beta-1,4)-D-Glucans, e.g. lichenan; Derivatives thereof
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- 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
- A23V2250/502—Gums
- A23V2250/5034—Beta-Glucan
Abstract
Description
도면은 본 발명의 제조공정도.Figure is a manufacturing process diagram of the present invention.
본 발명은 농작물인 보리 도정시 얻어지는 부산물에 해당하는 보리기울로부터 가치있는 식이섬유에 해당하는 수용성 베타글루칸(β-glucan)을 고순도, 대량 생산하는 방법을 제공함과, 아울러, 생산된 수용성 베타글루칸을 각종 가공식품(음료, 드링크, 기타제품)에 이용하는 기술을 제공하는데 그 목적이 있다. 일반적으로 식이섬유에 해당하는 베타글루칸은 체내에 흡수시 타 식이섬유가 갖는 비만증 예방 및 변비예방등의 알려진 모든 특성 이외에 혈중 콜레스데롤 함량을 감소시키는 특성을 지녀 고혈압, 동맥경화등에 약리효과가 있는 물질로서 알려져 있다. 이와같은 베타글루칸은 보리의 내배유 세포벽에 다량 존재하는 다당류로서 점성이 높아 식품가공시(특히 맥주제조시) 여과에 어려움이 있고 침전의 원인이 되어, 이에 대해 많은 연구가 계속되고 있는 것이다.The present invention provides a high-purity, high-volume production of water-soluble beta glucan (β-glucan) corresponding to a valuable dietary fiber from the barley slope corresponding to the by-product obtained when the barley, which is a crop, and the produced water-soluble beta glucan. Its purpose is to provide technology used in various processed foods (beverages, drinks, and other products). In general, beta glucan, which is a dietary fiber, has a pharmacological effect on high blood pressure and arteriosclerosis because it has a characteristic of reducing blood cholesterol level in addition to all known properties such as preventing obesity and preventing constipation that other dietary fibers have when absorbed into the body. Known as a substance. Such beta glucan is a polysaccharide present in a large amount of barley endosperm cell wall, which has high viscosity and is difficult to filter during food processing (especially beer production) and causes precipitation, and many studies have been conducted on this.
따라서, 본 발명은 식이섬유인 베타글루칸을 많이 함유하고 있는 식물로 알려진 보리를 원료물질로 하였으며, 또한 그 보리중에서도 보리 도정시 부산물로 생산되는 보리기울에 베타글루칸의 함량이 많은 것이 확인됨에 따라 본 발명에서는 폐자원에 해당하는 저가의 보리기울로부터 식이섬유인 베타글루칸을 고순도로 대량 생산하는 새로운 방법을 발명하게됨과, 생산된 베타글루칸을 각종 가공식품에 적용하여 산업화에 성공하게 된 것으로서 그 생산공정을 실시예를 통해 상세히 설명하면 다음과 같다.Therefore, the present invention is a barley known as a plant containing a lot of beta-glucan dietary fiber as a raw material, and the barley slope produced as a by-product during barley milling among the barley as the content of beta-glucan is confirmed In the present invention, the inventors invented a new method for producing large quantities of beta-glucan, a dietary fiber, from high-cost barley, which is a waste resource, and industrializing it by applying the produced beta-glucan to various processed foods. When described in detail through the embodiment as follows.
생산공정production process
본 발명에서 베타글루칸을 생산하기 위한 대상물은 보리를 도정시 부산물로 생산되는 보리기울로서 베타글루칸이 많은량 함유되어 있어 보리기울을 대상물로 하였다.In the present invention, an object for producing beta glucan is a barley tilt produced as a by-product when the barley is milled, and thus contains a large amount of beta glucan, which is a barley tilt as an object.
제 1공정(배아분리공정) :First step (embryo separation process):
보리기울중에 함유되어 있는 본 발명의 생산대상물인 베타글루칸을 가공중 분해시키는 효소인 베타글루카나제(β-glucanase)가 배아부분에 다량 함유되어 있는 것이 확인되어, 30메쉬 정도의 망을 이용하여 배아부분을 제거한다.It was confirmed that a large amount of beta glucanase (β-glucanase), which is an enzyme that decomposes beta glucan, which is a product of the present invention contained in barley during processing, was contained in the embryo portion, and a mesh of about 30 mesh was used. Remove the embryo.
제2공정(에탄올 침지공정) :Second process (ethanol immersion process):
상기 제1공정으로 배아분리 처리된 보리기울은 70-95%의 에탄올 5배량 정도에 침지시켜 1시간정도 서서히 교반한다. 본 공정에서는 잔여의 베타글루카나제를 불활성화시켜줌과 동시에 보리기울의 조직을 팽윤시켜 생산하고자 하는 베타글루칸(β-glucan)의 추출이 용이한 상태로 하는 공정이다.The barley gradient treated with embryos separated by the first step is immersed in about 5 times the amount of 70-95% ethanol and stirred slowly for about 1 hour. In this process, the remaining beta glucanase is inactivated, and at the same time, the beta glucan (β-glucan) to be extracted is easily prepared to be swelled and produced by barley swelling.
제3공정(정치 및 원심분리공정) :Third Process (Politics and Centrifugation)
상기 제2공정을 거친 후 1시간정도 정치시켜 고형분을 가라앉힌 후 상등액(에탄올)을 1차 분리하고, 다시 원심분리로 상등액(에탄올+불순물)과 고형분(보리기울)을 2차분리한다. (여기서, 상등액으로 1,2차 분리된 것은 다음 작업시 재사용할 수 있다.)After the second process, the mixture was allowed to stand for about 1 hour to settle the solids, followed by primary separation of the supernatant (ethanol), and second separation of the supernatant (ethanol + impurity) and solids (barley) by centrifugation. (Here, the first and second separated supernatant can be reused in the next work.)
제4공정(단백질 분해공정) :4th step (Proteolysis)
상기 제3공정으로 분리된 고형분을 단백질 분해조에 투입하고 0.1%정도의 단백질 분해 효소액을 고형분의 약 10배정도 가한후 30-50℃온도를 유지하여 1-2시간정도 분해반응시킨다. (여기서, 본 발명에서 생산하고자하는 베타글루칸이 단백질과 결합되어 있음에 따라 본 공정이 시도되는 것이다) 이때, 베타글루칸은 액상에 녹아있는 상태로 존재하는바, 이 용액에는 단백질 분해를 위해 사용한 효소의 잔여분이 용존되어 있다.The solid separated in the third step is added to a protein digestion tank, and about 0.1% of the proteolytic enzyme solution is added to about 10 times the solids, and then maintained at 30-50 ° C. for 1-2 hours. Here, the beta glucan to be produced in the present invention is coupled to the protein is a process is attempted. At this time, the beta glucan is dissolved in the liquid phase bar, the enzyme used in the solution for proteolysis The remainder of is dissolved.
제5공정(분리공정) :5th process (separation process):
상기 제4공정을 거친것에 대해 단백질침전과 원심분리방법으로 단백질(분해효소포함) 및 기타 침전물을 제거하여 수용액 상태의 베타글루칸을 분리해낸다.For the fourth step, proteins (including enzymes) and other precipitates are removed by protein precipitation and centrifugation to separate beta glucan in aqueous solution.
제6공정(베타글루칸 결정화공정) : 상기 제5공정에서 수용액 상태로 분리된 베타글루칸에 대해 95%정도의 에탄올을 1-2배량정도 첨가하고 1-2시간동안 유지시켜 상등액(에탄올)을 제거한후, 베타글루칸을 결정화한다. (여기서, 베타글루칸이 에탄올중에서 용해도가 극히 낮은 특성을 이용한 것이다)The 6th step (betaglucan crystallization step): to the beta glucan separated in aqueous solution in the 5th step is added about 1-2% of 95% ethanol and maintained for 1-2 hours to remove the supernatant (ethanol) Thereafter, beta glucan is crystallized. (Here, beta glucan uses very low solubility in ethanol)
제 7 공정(진공농축공정) :7th process (vacuum concentration process):
상기 제6공정을 거쳐 결정화된 베타글루칸에 혼재되어있는 잔여의 에탄올을 제거하는 공정으로 55-65℃ 온도조건하에서 진공농축시켜 에탄올을 휘발시킨다.The ethanol is volatilized by vacuum concentrating under 55-65 ° C. temperature condition to remove residual ethanol mixed in the beta glucan crystallized through the sixth step.
제8공정(건조 및 분쇄공정) :8th process (drying and grinding process):
상기 제7공정으로 덩어리 상태의 베타글루칸을 건조와 분쇄과정을 거쳐 최종의 미립상태의 순도높은 베타글루칸을 생산 완료한다.In the seventh process, the beta glucan in the lump state is dried and pulverized to produce the final fine beta glucan in the final fine state.
상기의 생산공정에서 여러실험을 통해 확인해본 결과, 본 발명의 대상인 베타글루칸이 가장 많이 함유된 것은 도정율 30%정도의 보리기울로 나타났다. 따라서, 본 발명에서 이용되는 보리기울은 도정율 30%정도의 것으로 조정하는 것이 가장 바람직하다. 또한, 상기 제4공정에서 단백질 분해효소로서는 파파인을 이용했으나 그 농도 0.1%정도와 고형분의 10배정도를 가함은 추출효율에 가장 적절한 것으로 실험을 통해 결정되어진 것이고, 온도조건 30-50℃와 시간조건 1-2시간은 단백질 분해효소로 인해 단백질 분해에 가장 적절한 반응조건을 제공하는 것으로 나타났다. 따라서 본 발명의 생산공정은 도면에서와 같이 도시할 수 있다. 이와같은 상기 생산공정에 따라 그 실시예를 들어 상세히 설명하면 다음과 같다.As a result of confirming through several experiments in the production process, the most contained beta glucan of the present invention was found to be about 30% barley slope. Therefore, the barley slope used in the present invention is most preferably adjusted to about 30% of the coating rate. In addition, papain was used as the protease in the fourth step, but the concentration of about 0.1% and about 10 times the solid content were determined through experiments as being most suitable for the extraction efficiency, and the temperature condition was 30-50 ° C. and the time condition. 1-2 hours have been shown to provide the most suitable reaction conditions for proteolysis due to proteases. Therefore, the production process of the present invention can be shown as shown in the drawings. According to the above-described production process will be described in detail for the embodiment as follows.
실시예 1Example 1
본 발명의 실시예는 도면에 의한 공정에 따라 보리 1Kg(수분 12%함유)을 원통마찰식 정맥기를 이용하여 도정율 30%까지 도정하여 부산물로 얻어진 보리기울을 대상으로 하였다.According to the embodiment of the present invention, 1Kg of barley (containing 12% water) was applied to barley slopes obtained as a by-product by applying a cylindrical friction vein to a cut rate of 30%.
제1공정 : 상기 도정으로 얻어진 보리기울에서 가공중 베타글루칸의 분해를 촉진하는 베타글루카나제(β-glucanase)제거를 위하여 30메쉬의 망을 이용하여 배아부분을 분리하고, 망을 통과한 보리기울만을 베타글루칸 추출 시료로 하였다.First step: In order to remove beta-glucanase (β-glucanase) which promotes the decomposition of beta glucan in the barley slope obtained in the above-mentioned process, the embryo part is separated using a mesh of 30 mesh, and barley is passed through the net. Only gradients were taken as beta glucan extracted samples.
제2공정 : 제1공정으로 배아가 제거된 보리기울은 0.3Kg이었으며, 이에대해 80%에탄올 1.5를 첨가하여 60분동안 서서히 교반하였다. (본 공정을 통해 잔여의 베타글루카나제를 불활성화시키고, 베타글루칸을 용이하게 추출할 수 있도록 보리기울의 조직을 변화시켰다)Second step: 0.3Kg of embryo barley removed from the first step was 80% ethanol 1.5 Was added and stirred slowly for 60 minutes. (This process inactivates the remaining beta glucanase and changes the structure of the barley slope to facilitate the extraction of beta glucan)
제3공정 : 제2공정으로 교반되어진 상태를 1시간동안 정치시켜 상등액을 회수하고, 원심분리로 고형분만을 얻었다.3rd process: The supernatant liquid was collect | recovered by standing still for 1 hour in the state which was stirred in the 2nd process, and only solid content was obtained by centrifugation.
제4공정 : 공정으로 얻어진 고형분에는 필요로하는 베타글루칸이 함유되어 있고, 또한, 상당부분이 단백질과 결합되어 있는바, 단백질 분해효소인 파파인(papain) 0.1%용액 3를 고형분에 가하여 40℃에서 1시간동안 교반하여 분해반응시켰다.4th step: Solid content obtained by the process contains the required beta glucan and a considerable part is bound to the protein, so that 0.1% solution of papain, a protease, 3 Was added to solids and stirred at 40 ° C. for 1 hour to decompose.
제5공정 : 제4공정으로 분해반응된 상태의 것을 원심분리하여 상등액을 회수하고, 고형분을 제거하였다.(상등액에는 필요로 하는 베타글루칸이 용해되어있다)5th step: The supernatant was collect | recovered by centrifuging what was decomposed | reacted by the 4th process, and solid content was removed. (The supernatant has the required beta glucan dissolved.)
제6공정 : 제5공정으로 회수되는 수용액 상태의 상등액에 대해 95% 에탄올 3.3를 가하여 1시간동안 상등액을 제거하여 베타글루칸을 결정화시켰다.Step 6: 95% ethanol for the supernatant in aqueous solution recovered in Step 5 3.3 The supernatant was removed for 1 hour by adding to crystallize beta glucan.
제7공정 : 제6공정으로 결정화된 베타글루칸에 대해 60℃온도 조건하에서 진공농축시켰다.Seventh step: The beta glucan crystallized in the sixth step was concentrated under vacuum at 60 ° C.
제8공정 : 제7공정으로 진공농축되어 고형분상태의 베타글루칸을 건조시킴과 분쇄하여 고순도의 베타글루칸 11g을 얻어냈다.Eighth Step: Vacuum concentrated in the seventh step to dry and pulverize beta glucan in solid state to obtain 11 g of high purity beta glucan.
실시예 2Example 2
본 실시예는 이미 제시한 공정도를 기준으로 하여 일반적인 파이롯트 프랜트 실험을 한 것이다. 공정의 설명은 앞에서 충분히 설명되었으므로 간단히 과정만을 설명하면 다음과 같다.In this example, a general pilot plant experiment was performed based on the process diagrams already presented. Since the description of the process has been described above sufficiently, the process is briefly described as follows.
가. 시료인 보리기울을 30메쉬 망을 통과시켜 배아부분(망에 걸림)을 제거하였다.end. The barley slope as a sample was passed through a 30 mesh net to remove the embryo part (the net).
나. 배아가 제거된 보리기울 10Kg에 80%(%) 에탄올 50L를 첨가하여 60분간 서서히 교반하였다.I. 50L of 80% (%) ethanol was added to 10Kg of barley boils from which embryos were removed, and stirred for 60 minutes.
다. 이어 원심분리하여 상등액을 제거하였다.All. The supernatant was then removed by centrifugation.
라. 고형분에 0.1% 파파인 100L를 가하여 단백질을 분해하였다.la. The protein was digested by adding 100 L of 0.1% papain to the solids.
마. 이어 원심분리를 하여 고체부분을 제거하였다.hemp. The solid portion was then removed by centrifugation.
바. 상등액에 95% 에탄올 110L를 가하여 베타글루칸을 결정화한 후 상등액을 가능한 한 많은량 제거하였다.bar. 110L of 95% ethanol was added to the supernatant to crystallize betaglucan, and the supernatant was removed as much as possible.
사. 이어 고형분을 건조하였다.four. The solid was then dried.
아. 건조 베타루칸 320g을 수득하였다.Ah. 320 g of dry betalucan were obtained.
이와같이 얻어지는 고순도의 베타글루칸은 현재 알려진 여러가지 식이섬유중의 하나로서 일반적으로 식이섬유가 갖는 비만증 예방 및 치료효과, 변비예방 및 치료효과등을 갖고 있다. 그러나 베타글루칸은 이러한 식이섬유의 특성이외에 다른 식이섬유가 갖고 있지않은 혈청중의 콜레스테롤 축적을 방지하는 기능을 갖고 있다. 즉, 이는 동맥경화증의 예방효과를 갖고 있다는 의미로, 이의 확인을 위해 본 발명자들은 랫트(rat)를 이용한 동물실험을 행한바 있다. 그 결과 동맥경화증 증세가 있는 두 그룹의 랫트 중 한개 그룹의 랫트에는 베타글루칸을 투여하고 다른 한개 그룹에는 베타글루칸을 투여않을시 베타글루칸 투여 그룹이 혈청중의 콜레스테롤 함량이 훨씬 적게 나타났다. 이는 베타글루칸이 혈청중의 클레스테롤 축적을 억제함을 의미하며 아울러 동맥경화증 예방에도 효과가 있다는 것을 증명하는 결과이다.The high-purity beta glucan obtained as described above is one of various known dietary fibers and generally has the effect of preventing and treating obesity, preventing constipation and treating the dietary fibers. However, in addition to the characteristics of these fiber, beta glucan has a function to prevent the accumulation of cholesterol in serum that other fiber does not have. That is, this means that it has a prophylactic effect of atherosclerosis, and for the confirmation thereof, the present inventors have conducted animal experiments using rats. As a result, one group of rats with atherosclerosis had beta glucan and the other group had no beta glucan, and the serum group had much lower cholesterol content. This means that beta glucan inhibits the accumulation of cholesterol in serum and proves effective in preventing atherosclerosis.
이러한 베타글루칸의 장점을 살려 본 발명자들은 본 발명의 두번째 목적인 음료, 드링크, 요구르트등의 식품을 제조한 바있다. 그 결과 보리기울로부터 제조된 베타글루칸은 수용성으로 음료, 드링크, 요구르트등의 제조시, 이의 첨가사용에 아무런 불편을 느끼지 못했고 제품의 성상에도 영향을 미치지 않았다. 이러한 제품의 가공시 베타글루칸의 첨가시기는 타원료 배합시 함께 첨가하면 되는 것으로 확인되었다. 이하, 상기한 본 발명의 두번째 목적인 음료, 드링크, 요구르트 등의 가공식품에 베타글루칸을 첨가이용함을 설명하기로 한다.Taking advantage of such beta glucan, the present inventors have prepared foods such as drinks, drinks, yogurt, etc. which are the second objects of the present invention. As a result, the beta glucan prepared from barley soluble in water, drink, yogurt, etc. in the manufacturing of the added use did not feel any inconvenience and did not affect the appearance of the product. It was confirmed that the addition time of beta glucan during the processing of these products may be added together with other raw materials. Hereinafter, the use of beta glucan is added to the processed foods such as beverages, drinks, yogurt, etc., which are the second objects of the present invention.
실시예 3Example 3
음료, 드링크, 요구르트의 제조는 식품가공의 일반적인 방법을 택하였다.The production of beverages, drinks, and yogurt is the general method of food processing.
가. 음료 드링크의 경우end. For drink drinks
통상적으로 음료제조에 사용되는 구연산, 구연산나트륨, 당류, 비타민, 아미노산, 과즙, 후레바(flavor)등과 함께 5%의 베타글루칸을 사용하여 수종의 음료 및 드링크를 제조하였다. 그 결과 성상, 맛등 관능면에 있어서 베타글루칸 사용시 본래의 관능상 물질에 영향을 미치지 않음을 확인하였다. 즉 관능상 본래의 품질에 영향을 미침이 없이 베타글루칸이 음료, 드링크제에 충분한 이용가치가 있다고 판단되었다.Several beverages and drinks were prepared using 5% beta glucan together with citric acid, sodium citrate, sugars, vitamins, amino acids, juices, flavors, and the like, which are commonly used in beverage production. As a result, it was confirmed that the use of beta glucan in the functional aspects such as appearance, taste did not affect the original sensory substance. In other words, beta glucan was found to have sufficient value for beverages and drinks without affecting its original quality.
나. 요구르트의 경우I. For yogurt
유산균 발효시 랄지분유와 함께 2-5%범위에서 베타글루칸을 첨가 사용하여 요구르트를 제조하였다. 이 경우도 음료, 드링크와 같이 관능상에 영향을 미치지 않음을 학인하였다. 즉 본래의 관능상 품질에 영향을 줌이 없이 기능성 소재로 충분히 이용가치가 있음을 확인하였다.In the fermentation of lactic acid bacteria, yogurt was prepared using the addition of beta glucan in the range of 2-5% with lactic acid powder. In this case, they did not affect the sensory effects such as drinks and drinks. In other words, it was confirmed that there is sufficient use value as a functional material without affecting the original sensory quality.
이러한 몇가지 식품에의 이용 경우로 미루어 타 식품에도 무리없이 사용가능할 것으로 생각되었으며 이를 통해 식품의 여러분야에서 콜레스테롤 축적 방지, 즉 동맥경화 방지에 효과가 있는 식품을 제조할 수 있을 것으로 판단되었다.In the case of using these foods, it was thought that they could be used in other foods without any difficulty, and through this, it would be possible to manufacture foods effective in preventing cholesterol accumulation, that is, preventing arteriosclerosis, in all of the foods.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019910013735A KR950002867B1 (en) | 1991-08-09 | 1991-08-09 | Production of aqueous beta-glucan from barley bran |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019910013735A KR950002867B1 (en) | 1991-08-09 | 1991-08-09 | Production of aqueous beta-glucan from barley bran |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR930004472A KR930004472A (en) | 1993-03-22 |
| KR950002867B1 true KR950002867B1 (en) | 1995-03-27 |
Family
ID=19318394
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019910013735A KR950002867B1 (en) | 1991-08-09 | 1991-08-09 | Production of aqueous beta-glucan from barley bran |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR950002867B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100383165C (en) * | 2003-03-27 | 2008-04-23 | 加拿大阿尔伯达大学董事会 | Preparation of high viscosity beta-glucan concentrates |
| KR100925055B1 (en) * | 2009-04-14 | 2009-11-03 | 임철한 | Apparatus for pouring rice cake flour into vessel |
| WO2009102152A3 (en) * | 2008-02-14 | 2009-11-26 | 주식회사 발리앤오츠 | Method for producing fermented product using natural material, and food or medicine containing fermented product made from same |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020083538A (en) * | 2001-04-26 | 2002-11-04 | 주식회사 더멋진 바이오텍 | A Production Method of High purity Yeast Glucan by Super Critical Fluid Extraction Technique |
| KR100613253B1 (en) * | 2001-08-31 | 2006-08-18 | 주식회사 포스코 | Apparatus for Removing Hydrogen Sulfide From Slag Granulation Stack |
| KR100434674B1 (en) * | 2001-11-09 | 2004-06-04 | 그린텍이십일 주식회사 | The High-Degree Refining Method Of β-Glucan |
-
1991
- 1991-08-09 KR KR1019910013735A patent/KR950002867B1/en not_active IP Right Cessation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100383165C (en) * | 2003-03-27 | 2008-04-23 | 加拿大阿尔伯达大学董事会 | Preparation of high viscosity beta-glucan concentrates |
| WO2009102152A3 (en) * | 2008-02-14 | 2009-11-26 | 주식회사 발리앤오츠 | Method for producing fermented product using natural material, and food or medicine containing fermented product made from same |
| KR100952355B1 (en) * | 2008-02-14 | 2010-04-09 | 주식회사 밀투밸런스 | Method for producing fermentation product using natural products and food or medicine comprising fermentation product produced by the method |
| KR100925055B1 (en) * | 2009-04-14 | 2009-11-03 | 임철한 | Apparatus for pouring rice cake flour into vessel |
Also Published As
| Publication number | Publication date |
|---|---|
| KR930004472A (en) | 1993-03-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU689453B2 (en) | Method for stabilizing rice bran and rice bran products | |
| DE69937062T2 (en) | METHOD OF ISOLATING A BETA-GLUCAN COMPOSITION FROM OATS AND PRODUCTS MANUFACTURED THEREFROM | |
| RU2039469C1 (en) | Method for obtaining low-cholesterene egg yolk | |
| CH644736A5 (en) | METHOD FOR PRODUCING A COMPLETELY ENZYMATIC HYDROLYSED PRODUCT FROM THE WHOLE GRAIN OF GRAIN. | |
| AU681280B2 (en) | Dietetic soy based product, method for production thereof and use thereof | |
| AT398436B (en) | Process for the degradation of polysaccharides | |
| KR100413384B1 (en) | Method for preparing soluble dietary fiber from corn hull | |
| KR950002867B1 (en) | Production of aqueous beta-glucan from barley bran | |
| DE2500565A1 (en) | PROCESS FOR THE MANUFACTURING OF YEAST PROTEIN ISOLATE WITH LOW NUCLEIC ACID CONTENT | |
| US5846333A (en) | Method of producing fructose syrup from agave plants | |
| KR890003736B1 (en) | Process for recovery of products from woxy barley | |
| CN109566927A (en) | A kind of concentration ginger juice and its production technology and application | |
| JP2001327263A (en) | Method for extracting mushroom ingredient | |
| JPH0458893A (en) | Production of water-soluble polysaccharide of yeast | |
| CN107090012B (en) | Method for simultaneously preparing high maltose syrup and protein by using potatoes | |
| US2198221A (en) | Liquor preparation | |
| CN109287840A (en) | A kind of broken duck's egg yolk and egg white process for separating and recovering | |
| CN115651093B (en) | Highland barley beta-glucan extraction method | |
| KR970009080B1 (en) | Process of fermented liquor from pear | |
| RU2090084C1 (en) | Method for mussels processing | |
| CN1303208C (en) | Extraction method for SOD complex enzyme coarse powder from corn | |
| CN1079032C (en) | Novel flocculant | |
| JPH06502547A (en) | Process for continuous production of partially hydrolyzed starch, products obtained by this process and its applications | |
| CN116807020A (en) | Quinoa protein nutritional composition and preparation method thereof | |
| RU2174757C1 (en) | Method for producing protein concentrate from raw plant material |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| G160 | Decision to publish patent application | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| LAPS | Lapse due to unpaid annual fee |