KR960003883B1 - Preparation process of aloe vera gell liquid - Google Patents
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Description
본 발명은 신선한 알로에 베라겔을 믹서로 갈았을 때의 점성을 유지하는 알로에 베라겔 용액의 제조방법에 관한 것이다. 원산지가 아프리카로 알려져 있는 알로에는 전세계적으로 325종이 분포되어 있다. 1630년 바바도즈섬에 도입된 알로에 비바덴시스(Aloe barbadensis)는 하제(laxative)로써 사용되었으나, 안정성면에서 개선된 다른 하제의 개발로 그 사용이 점차 감소하고 있다. 그러나 화장품, 건강식품, 피부연고제 등의 응용분야가 넓혀져, 알로에의 세계적 소비량은 연 20만톤이며, 가공제품으로서의 시장규모는 4억$에 이르고 있다.The present invention relates to a method for preparing aloe vera gel solution which maintains viscosity when fresh aloe vera gel is ground in a mixer. Aloe, known for its origin in Africa, has 325 species worldwide. Aloe barbadensis, introduced on the island of Barbados in 1630, was used as a laxative, but its use is gradually decreasing due to the development of other laxatives with improved stability. However, with the application of cosmetics, health foods, skin ointments, etc., the global consumption of aloe is 200,000 tons per year, and the market size of processed products reaches $ 400 million.
알로에에서는 두가지 종류의 쥬스를 얻을 수 있는데, 그 하나는 투명한 겔이며, 다른 하나는 껍질과 내부 겔 사이에 존재하는 외피세포(perlcyclic cell)에서 얻어지는 노란 색의 쥬스이다. 후자의 노란 쥬스에는 알로인이라는 안트라퀴논 계열의 물질이 함유되어 있으며, 이를 건조시켜 하제로 사용하고 있다(대한약전, 6판, 노회편).In aloe, there are two kinds of juice, one of which is a transparent gel and the other of which is a yellow juice obtained from a perlcyclic cell between the shell and the inner gel. The latter yellow juice contains an anthraquinone-based substance called alloin, which is dried and used as a laxative (Korean Pharmacopoeia, 6th edition, Presbytery).
생잎을 절단하거나 착즙하여 얻는 투명 겔의 외피세포를 잘 분리하더라도 노란 색의 쥬스 즉 알로인이 함유되기 때문에 상온에서 2일정도 경과하면 분홍색으로 변색하고, 점차 점성은 소실된다. 따라서 현재까지 시판되고 있는 알로에 겔은 물에 넣고 끓여 섬유질을 제거한 후 농축한 겔 또는 농축 건조시킨 분말을 원료로 하여 제조한다. 그러나 이와 같은 방법에 의해 제조된 겔은 점성이 유지되지 못하므로, 점증제로 카라지난, 알긴산, 산란검, 한천 등을 첨가하여 점도를 유지시켰기 때문에 이와같은 제품들은 천연 겔에서와 같은 점성을 느낄 수가 없다.Even if the outer cells of the transparent gel obtained by cutting or extracting the fresh leaves are well separated, yellow juice, that is, alloin is contained, so after 2 days at room temperature, the color changes to pink, and the viscosity gradually disappears. Therefore, aloe gels which are commercially available until now are prepared by boiling in water to remove fiber and concentrated gel or concentrated dried powder as raw materials. However, the gels prepared by this method do not maintain their viscosity, and as a result of the addition of carrageenan, alginic acid, scattering gum, agar, etc. as a thickener to maintain the viscosity, such products cannot feel the same viscosity as in natural gels. none.
알로에를 제품화하는 종래의 방법으로 코블의 특허(Cobble, 미국특허 3,892,853)나 코츠의 특허(Coats, 미국특허 4,178,372)가 널리 활용되고 있으나, 이들 방법은 알로인을 제거하지 못하였다. 알로인을 제거하기 위하여 겔을 열풍이나 태양열, 또는 동결건조의 방법으로 분말화한 뒤, 이를 다시 물에 녹이고, 활성탄 등을 사용하여 알로인을 흡착시키는 방법도 소개되었다. 그러나 이 방법에 의한 제품은 알로에의 고유한 향취를 느낄 수가 없다. 또 미국의 캐링턴사(Carrington Labs.Inc.)는 미국 특허 4,735,935를 통해 알로인을 제거하는 방법을 소개하였으며, 알로인을 0.001∼0.05% 범위내로 감소시켰으나, 이방법은 채취한 알로에엽을 멸균하여야 하며, 알로인을 함유한 노란 쥬스를 제거하는데 4시간 이상을 방치해야 하며, 농축시키기 위해 한외여과막을 사용해야 하는 등 제품화하는데 많은 시간이 요구되는 단점이 있다.Coble patent (Cobble, US 3,892,853) and Coats patent (Coats, US 4,178,372) are widely used as a conventional method for commercializing aloe, but these methods did not remove aloe. In order to remove alloin, the gel was powdered by hot air, solar heat, or lyophilization, and then dissolved in water, and adsorption of alloin using activated carbon was also introduced. However, the product by this method can not feel the aroma of the aloe. In addition, Carrington Labs. Inc. of the United States introduced a method for removing alloin through US Patent 4,735,935 and reduced alloin to within the range of 0.001 to 0.05%, but this method requires sterilization of the collected aloe leaves. In addition, the yellow juice containing alloin should be left for 4 hours or more, and an ultrafiltration membrane should be used for concentration.
상기와 같은 종래의 문제점을 해결하기 위하여, 다년간 알로에를 응용한 제품을 연구해온 본 발명자들은 알로에겔을 에탄올에 침적시킴으로써 알로인의 함량을 낮추기 위한 가공시간을 단축하는 동시에, 알로에의 고유 향취를 간직하며, 신선한 알로에를 믹서로 갈았을 때 느껴지는 점성을 산업적으로 가공한 제품에서도 유지시키는 방법을 개발하여, 본 발명을 완성하게 된 것이다.In order to solve the above-mentioned problems, the present inventors who have studied the product applying aloe for many years reduce the processing time for lowering the content of aloe by immersing the aloe gel in ethanol, and at the same time retain the inherent flavor of aloe. In addition, the present invention has been completed by developing a method of maintaining fresh aloe in an industrially processed product when the viscosity is felt by grinding the mixer.
본 발명의 내용을 상세히 설명하면, 알로에 엽을 박피하여 얻어지는 알로에 겔(이하 겔로 약함)을 먼저 에탄올 용액에 10∼20분 동안 침적하여 알로인을 제거하였다.In detail, the aloe gel (weakly referred to as gel below) obtained by peeling aloe leaves was first deposited in an ethanol solution for 10 to 20 minutes to remove aloe.
이때 산화방지제로서 비타민 C를 에탄올에 첨가하여 사용할 수도 있는데 비타민 C의 농도는 0.7 내지 1.5%가 적당하다. 에탄올에 침적하여 알로인을 제거한 알로에 겔을 믹서로 분쇄한 후 1∼2시간동안 진공농축시켜 알콜을 제거한다. 이때의 온도는 40℃ 내지 60℃가 적당하다. 진공농축시킨 후 필요에 따라 멸균한 후 제품화한다.At this time, vitamin C may be added to ethanol as an antioxidant, and the concentration of vitamin C is 0.7 to 1.5%. The aloe gel from which aloe was removed by immersion in ethanol was pulverized with a mixer, and then concentrated in vacuo for 1 to 2 hours to remove alcohol. 40 degreeC-60 degreeC is suitable for the temperature at this time. Concentrate in vacuo and sterilize as necessary before commercialization.
알로인을 제거하기 위한 에탄올의 최적농도는 다음 실험예 1∼6에 의해 50% 내지 60%가 적당함을 알았고, 침적시간은 다음 실험예 7∼14에 의해 10∼20분간하는 것이 좋다는 것을 알았다.The optimum concentration of ethanol for removing alloin was found to be 50% to 60% by the following Experimental Examples 1 to 6, and the deposition time was found to be good for 10 to 20 minutes by the following Experimental Examples 7 to 14. .
이상에서 얻은 겔용액의 특성은 알콜 성분에 의해 멸균 및 알로에 베라에 함유된 효소가 불활성화 됨으로써 생잎으로부터 착즙한 천연겔과 같은 점성이 있으며 또한 천연겔 고유의 향미 및 색택을 유지할 수 있다. 점도는 브룩필드사 LVTDV-II 디지탈 비스코메터를 사용하여 스핀들 no. 3으로 rpm 12의 조건에서 측정하였다. 천연겔의 조직감, 향미, 색택은 알로에 생잎 및 겔을 꾸준히 복용하던 알로에에 익숙한 패널 50명을 활용한 패널 테스트에 의존하였다. 천연겔의 조직감은 알로에 생겔을 씹었을 때 혀에서 느껴지는 감각으로, 묵을 씹거나, 우무를 씹는 느낌에 생미역을 씹을 때의 점질액이 입에 가득찬 느낌을 더한 감각을 말한다.The characteristics of the gel solution obtained above are sterilized by the alcohol component and the enzyme contained in the aloe vera inactivates the viscous like the natural gel juice from the fresh leaves, and also maintains the natural flavor and color of the natural gel. Viscosity was determined using a Brookfield LVTDV-II digital bisometer. 3 was measured under the conditions of rpm 12. The texture, flavor and color of natural gels depended on a panel test using 50 panelists familiar with aloe, which were constantly taking fresh aloe leaves and gels. The texture of natural gel is the sense of the tongue when chewed with aloe vera gel, which is the sense of chewing jelly or chewing radish, plus the feeling of mucus fluid in the mouth when chewing raw seaweed.
알로에 겔을 함유되어 있는 알로인은 같은 장소에서 채취한 생잎일지라도 그 양이 각각 조금씩 다르지만 0.085-0.11% 범위에 속한다. 겔용액에 1N 수산화나트륨 용액을 첨가하여 10분간 방치하여 여과하면, 알로인은 340nm에서 최대흡광치를 나타낸다. 본 발명에서 에탄올에 침적한 겔용액의 알로인 함량은 최대 0.04%의 농도를 나타내고 있다.Aloe gel containing aloe gel is in the range of 0.085-0.11% although the amount of fresh leaves collected in the same place is slightly different. When 1N sodium hydroxide solution was added to the gel solution and left to filter for 10 minutes, alloin exhibited a maximum absorbance at 340 nm. In the present invention, the alloin content of the gel solution immersed in ethanol shows a maximum concentration of 0.04%.
[실험예 1∼6]Experimental Examples 1 to 6
3년 이상 생육한 알로에 베라(Aloe vera) 엽을 채취하고, 사용전까지는 냉장고에서 보관하였다. 칼을 사용하여 박피한 겔 100g을 비타민 C를 0.1% 함유시킨 에탄올 용액에 10분간 침적시켜 추출액을 제거하였다. 처리된 겔을 믹서로 1분간 처리하여 얻은 겔용액을 뷔치사 RE 121인 진공증발기를 사용하여 45℃에서 1시간 동안 진공농축하였다. 점도의 변화는 브룩필드사 LVTDV-II 디지탈 비스코메터를 사용하여 스핀들 no. 3으로 rpm 12의 조건에서 측정하였다. 조직감, 향미, 색택은 50명으로 구성되는 패널을 활용하여 얻은 결과이다. 에탄올 농도를 20-95%로 변경하였을 때, 겔용액의 특성은 표 1과 같다.Aloe vera leaves grown for more than three years were harvested and stored in the refrigerator until use. 100 g of the gel peeled off using a knife was immersed in an ethanol solution containing 0.1% of vitamin C for 10 minutes to remove the extract. The gel solution obtained by treating the treated gel with a mixer for 1 minute was concentrated in vacuo at 45 ° C. for 1 hour using a vacuum evaporator of Buchzi RE 121. Viscosity change was achieved using a Brookfield LVTDV-II digital bisometer. 3 was measured under the conditions of rpm 12. Texture, flavor and color are the results of a 50-member panel. When the ethanol concentration is changed to 20-95%, the characteristics of the gel solution are shown in Table 1.
[표 1]. 에탄올 농도의 변화에 따른 겔 용액의 특성TABLE 1 Characteristics of Gel Solution with Various Ethanol Concentrations
에탄올의 농도가 높아짐에 따라 겔용액의 점도는 증가되다가, 60%가 넘어서면 점도는 감소하였다. 특히 80% 이상에서는 에탄올이 제거되지 않아 향미면에서 보면 알콜맛이 심하였으며, 실제 잔류 에탄올량도 높아 제품개발면에서 부적합하였다. 95%에서는 겔용액이 탈수되며, 겔내의 다당성분이 침전으로 손실되고, 겔용액내 잔존하는 섬유질에 의해서 나타내는 점도이다.As the concentration of ethanol increased, the viscosity of the gel solution increased, but after 60%, the viscosity decreased. In particular, the ethanol was not removed at more than 80%, and the taste of alcohol was severe in terms of flavor. At 95%, the gel solution is dehydrated, the polysaccharide component in the gel is lost due to precipitation, and the viscosity is indicated by the fibers remaining in the gel solution.
일주일 경과후 점도는 1일의 수준을 유지하여, 제품생산에 적합하였다. 이상에서 에탄올 농도는 50-60%가 적당함을 알았다.After a week, the viscosity was maintained at a level of 1 day, which is suitable for production. Above, it was found that the ethanol concentration is 50-60%.
[실험예 7∼14]Experimental Examples 7-14
실험예 1의 방법중 에탄올 침적시간을 결정하기 위하여, 50% 에탄올 용액 50ml에 1-120분간 침적하였다. 그 결과는 표 2와 같다.In order to determine the ethanol deposition time in the method of Experimental Example 1, it was immersed in 50ml of 50% ethanol solution for 1-120 minutes. The results are shown in Table 2.
[표 2]. 에탄올용액 처리시간별 겔용액 점도의 변화TABLE 2 Variation of Gel Solution Viscosity by Treatment Time
침적시간이 증가할수록 점도는 증가되었다. 그러나 겔조직의 탈수가 관찰되며, 겔내의 다당성분이 침전으로 손실되어 수율이 낮아졌다. 따라서 30분간 침적하였을 때, 수율은 50%로 감소하며, 회수된 겔내에 침투해 있는 2% 이상의 에탄올을 제거하는 데에도 어려움이 많았다.As the deposition time increased, the viscosity increased. However, dehydration of the gel tissue was observed, and the yield was lowered because the polysaccharide component in the gel was lost due to precipitation. Therefore, when soaked for 30 minutes, the yield was reduced to 50%, it was difficult to remove more than 2% ethanol infiltrated in the recovered gel.
이상에서 에탄올 처리시간은 10-20분으로 충분하다는 것을 알았다.From the above, it was found that the ethanol treatment time was sufficient for 10-20 minutes.
이하 실시예에 의해 본 발명을 설명한다.The invention is illustrated by the following examples.
[실시예 1]Example 1
3년간 생육한 알로에 베라 엽을 채취하여 칼로 박피하여 겔을 얻는다. 겔 100g을 비타민 C를 0.1% 함유한 50% 에탄올 용액에 10분간 침적하여 알로인을 추출 제거하였다.Aloe Vera leaves grown for 3 years are harvested and peeled with a knife to obtain a gel. 100 g of gel was immersed in a 50% ethanol solution containing 0.1% of vitamin C for 10 minutes to extract and remove alloin.
이와같이 처리한 겔을 믹서로 1분간 분쇄한 후 진공증발기(뷔치사 RE 121)에 넣고 45℃에서 1시간동안 진공 농축하여 알로에 겔을 얻었다. 이때 알로인의 함량은 0.04%이었고 점도는 48,000cp이었다.The gel thus treated was pulverized with a mixer for 1 minute and then placed in a vacuum evaporator (Virchi RE 121) to be concentrated in vacuo at 45 ° C. for 1 hour to obtain an aloe gel. At this time, the content of alloin was 0.04% and the viscosity was 48,000cp.
[실시예 2]Example 2
3년간 생육한 알로에 베라 엽을 채취하여 칼로 박피하여 겔을 얻는다. 겔 100g을 비타민 C를 0.1% 함유한 50% 에탄올 용액에 20분간 침적하여 알로인을 추출제거하였다. 이와같이 처리한 겔을 믹서로 2분간 분쇄한 후 진공증발기(뷔치사 RE 121)에 넣고 50℃에서 1시간동안 진공농축하여 알로에 겔을 얻었다. 이때 알로인 함량은 0.02%이었고 점도는 40,000cp이었다.Aloe Vera leaves grown for 3 years are harvested and peeled with a knife to obtain a gel. 100 g of gel was immersed in a 50% ethanol solution containing 0.1% of vitamin C for 20 minutes to extract and remove alloin. The gel thus treated was pulverized with a mixer for 2 minutes, placed in a vacuum evaporator (Virchi RE 121), and concentrated in vacuo at 50 ° C. for 1 hour to obtain an aloe gel. At this time, the aloe content was 0.02% and the viscosity was 40,000cp.
[비교실시예 1]Comparative Example 1
실시예 1의 방법에서 에탄올로 처리하는 공정을 거치지 않는 대조군 겔용액의 점도는 240cp이고 이취를 띄며, 분홍색으로 변색되었다. 7일 후의 전도는 150cp, 3주후에는 60cp로 점성을 거의 느낄 수 없었다. 실제로 7일동안 방치는 어려우므로, 방부제로 메틸 파라벤을 0.2% 첨가하였다.In the method of Example 1, the viscosity of the control gel solution, which did not undergo the treatment with ethanol, was 240 cp, odorous, and discolored pink. After 7 days, the conductivity was 150 cps, and after 3 weeks, 60 cps had almost no viscosity. In fact, it was difficult to leave for 7 days, so 0.2% of methyl paraben was added as a preservative.
[비교실시예 2]Comparative Example 2
3년간 생육한 알로에 베라 엽을 채취하여 칼로 박피하여 얻은 겔을 열풍건조하여 얻어지는 분말을 원래 농도대로 물에 녹여 얻은 겔용액을 방부제로 처리하였다. 이때의 겔용액 초기점도는 60cp로 점성을 느낄 수 없었다.The gel solution obtained by dissolving the aloe vera leaves grown for 3 years and peeling them with a knife by hot air drying was dissolved in water to the original concentration to treat the gel solution obtained by preservative. The initial viscosity of the gel solution at this time could not feel the viscosity at 60cp.
[비교실시예 3]Comparative Example 3
3년간 생육한 알로에 베라 엽을 채취하여 칼로 박피하여 얻은 겔을 물에 넣고 끓여 섬유질을 제거한 후 동결건조하여 얻어지는 분말을 원래 농도대로 물에 녹여 얻은 겔용액을 방부제로 처리하였다. 이때의 겔용액 초기점도는 80cp로서, 점성을 느낄 수 없었다.The gel obtained by taking aloe vera leaves grown for three years, peeled with a knife and then peeled with water was boiled to remove fibers and freeze-dried, and the gel solution obtained by dissolving the powder obtained in the original concentration in water was treated with an antiseptic. The initial viscosity of the gel solution at this time was 80 cps, and the viscosity was not felt.
상기의 실시예 1,2에서 얻은 겔용액의 특성은 pH 4.5이며, 알로인 함량은 0.04% 이하이고, 30,000-40,000cp의 점도로서 조직감이나 향미, 색택이 신선한 알로에의 그것과 동일하였다. 그러나 종래의 방법에 의한 비교실시예 1, 2, 3의 것은 점도가 낮고 향미와 색택등의 변화가 심하다.The gel solution obtained in Examples 1 and 2 had a pH of 4.5, an aloe content of 0.04% or less, and a viscosity of 30,000-40,000 cps, which had the same texture, flavor, and color as fresh aloe. However, Comparative Examples 1, 2, and 3 according to the conventional methods have low viscosity and severe changes in flavor and color appearance.
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