WO2017159949A1 - Method for effectively extracting natural chlorophyll a from plant cells in order to use same as food item, and various preparation methods for stabilizing extracted chlorophyll a in food item - Google Patents

Abstract

The present invention relates to a method for placing chlorophyll a in food item in order to stabilize natural chlorophyll a. It was ascertained that: as the result of placing and storing extracted chlorophyll in powdered milk, cooking oil, proteins (soy protein and whey protein), a mixture of cooking oil and proteins, or a mixture of powdered milk and a bean flour so as to analyze a change in the amount of chlorophyll a in food item over time, the amount of chlorophyll a was maintained up till eight months after storage; and in a case in which chlorophyll a was placed in cooking oil, when chlorophyll a was prevented from making contact with air by being stored in a soft capsule air, the stability increased; and when chlorophyll a was placed in a mixture of proteins and soybean oil, or powdered milk and a bean flour, chlorophyll a began to gradually breakdown after storage, but an active ingredient was preserved for a considerable period. Therefore, it was ascertained that the method for placing extracted chlorophyll a in a food item or proteins enables natural chlorophyll a, which is difficult to be stored, to be stored for at least eight months, and thus natural chlorophyll a can be used as a normal food item.

Description

In order to utilize natural chlorophyll A as food, various methods of extracting effectively from plant cells and stabilizing extracted chlorophyll A in food

The present invention relates to a storage method of increasing the stability of chlorophylla by mounting natural chlorophylla on food.

Natural chlorophyll a (chlorophyll a) is a photosynthetic pigment present in the leaves of plants, vegetable algae or algae. Natural chlorophylla has been found to excrete many heavy metals and radioactivity into the body in humans. It removes various toxins that accumulate in the body of modern people and functions absolutely necessary for modern people who are exposed to pollution.

Another function of natural chlorophyll-a is to burn excess nutrients in the body and use them as energy. It has been proven that the function of burning energy such as triglyceride peroxide cholesterol, which is accumulated in the body more than necessary, works in the body, so that clogged blood vessels are broken and blood circulation is smoothed.

In addition, natural chlorophylla has been found to play a role in forming a catalase that decomposes free radicals in the body, removing free radicals in cells, and acting as a hematopoietic agent to raise the level of leukocytes and erythrocyte neutrophils.

In relation to the function of chlorophylla, the effects of antimutagenicity, anti-DNA adduction, antigenic toxicity, anti-chromosomal aberration, tumor growth inhibition, and anticancer activity are known. , Anemia, trauma healing, diabetes, gastrointestinal disease, odor removal, cirrhosis, arthritis, hangover, periodontal disease, rape, freckle, wound, atopy, acne, skin improvement, hypertension, cardiovascular effect, circulatory disease, heart disease, hyperlipidemia, Antiviral, antiallergic, antibacterial, anticholesterol, and metabolic boosting effects have been demonstrated.

Natural chlorophylla is relatively stable because it is wrapped in a solid thylakoid membrane in the cells of the plant. Since humans do not have thylakoid degrading enzymes, natural chlorophyll in its natural state is not absorbed by the body. In addition, natural chlorophylla extracted from plant cells can be absorbed in the body, but it is difficult to consume because it is easily destroyed when in contact with light, high temperature, or air.

According to the existing chlorophylla extraction method, natural chlorophylla can be extracted from the leaves of all plants, but since there are many differences in the content of chlorophylla, the most efficient extractable plants are chlorella or spirulina ( microorganisms such as spirulina). These microorganisms are easy to cultivate and contain a large amount of chlorophylla can effectively extract chlorophylla. However, the storage of these microorganisms in a living state is difficult in terms of stable storage of raw materials, and frozen and stored can prevent corruption, but this also causes a problem that chlorophyll a is destroyed. In addition, when extracting using live chlorella, it is nutritionally advantageous to extract with chlorophyll a number of other nutrients and to store as a food.

However, despite the efficacy of chlorophyll a on various diseases, chlorophylla for natural food intake is difficult to absorb in the body, and is easily destroyed during the extraction process, and also difficult to long-term storage, extracted natural chlorophylla There is a need for developing a stabilization method.

Regarding extraction of natural chlorophylla or stabilization method of extracted chlorophylla, Patent 10-0808630 and Patent 10-0808630 are methods for preparing chlorine, and other components of chlorophylla are treated as impurities. The method of extracting chlorophyll a with 70% or more of alcohol and extracting other components first with% alcohol is disclosed. However, it is effective to obtain only chlorophylla to prepare chlorine or by using chlorophylla as food. Is an inefficient method.

In addition, Patent No. 10-0979224 discloses a stabilized chlorophyll-a composition comprising a chlorophyll-a and an antioxidant as a stabilizer of chlorophyll-a and a method for stabilizing chlorophyll-a. No increased storage method is known to date.

Accordingly, the present inventors are trying to find a method of extracting the natural chlorophylla, and stably stored, the extracted chlorophylla powdered milk, cooking oil (soybean oil, nut oil, olive oil, grape seed oil, sunflower seed oil), protein (soybean) Protein, whey protein (WPI, WPC, WPH), casein protein, egg protein), edible oil and protein mixtures, or milk powder and soy flour mixtures were stored and stored in chlorophyll Chlorophyll a content was maintained until 8 months after storage in milk powder, and when it was placed in edible oil, the stability was markedly increased when stored in soft capsules to prevent contact with air, and protein and soybean oil, or When settled on powdered milk and soy flour mixture, it starts to be destroyed slowly after storage, but it is confirmed that the active ingredient is preserved for a long time. The method for seating Lorofila on food or protein has completed the present invention by confirming that natural chlorophylla, which is difficult to store, can be effectively stored for up to 8 months.

An object of the present invention is to extract a natural chlorophyll (chlorophyll a, chlorophyll a) with a variety of other nutrients, and then settled on food or protein to provide a storage method of increased stability (stability).

In order to achieve the above object, the present invention is a method of storage and extraction of chlorella or spirulina containing a large amount of natural chlorophylla and stability of the chlorophylla comprising the step of mounting the extracted chlorophylla in food or protein (stability) Provide an increased storage method.

In extracting natural chlorophylla in the present invention, it is possible to reduce the cost of extracting only chlorophyll by extracting together with other nutrients, resulting in a more nutritious result in the use of food, dried raw materials Extracted from, chlorophylla unchanged to find a way to extract, and extracted natural chlorophylla, extracted chlorophylla powdered milk, edible oil (soybean oil, nut oil, olive oil, grapeseed oil, sunflower seed oil), Analysis of the change of chlorophylla content in foods over time by placing in protein (soy protein, whey protein (WPI, WPC, WPH), casein protein, egg protein), cooking oil and protein mixture, or milk powder and soy flour mixture When chlorophylla was placed on milk powder, it was confirmed that up to 8 months after storage, the content of chlorophylla was maintained. In case of contacting, the stability was increased when it was stored in soft capsules to prevent contact with air, and when it was seated on protein and soybean oil, it was confirmed that the seating efficiency was very high. When it was seated on protein and soybean oil, or powdered milk and soy flour mixture, After storage, it starts to be destroyed slowly, but the active ingredient is preserved for a long time, and thus the method of mounting the extracted chlorophylla on food or protein can be useful for effectively storing natural chlorophylla that is difficult to store for more than 8 months. have.

1 is a diagram showing the results of HPLC analysis of extracted chlorophyll a:

Horizontal axis: time,

Longitudinal axis: absorbance.

Figure 2 is a diagram showing the results of HPLC analysis of the extract extracted by adding more than 70% alcohol to domestic chlorella.

Figure 3 is a diagram showing the results of HPLC analysis of chlorophylla when chlorella is frozen and stored.

Hereinafter, the present invention will be described in detail.

The present invention provides a storage method with increased stability of chlorophylla comprising the step of placing natural chlorophylla on food or protein.

The natural chlorophylla is preferably extracted from chlorella or spirulina. In order to stably extract the chlorophyll component, microorganisms such as chlorella or spirulina are dried and stored in a dried state and extracted with dried raw materials. Because the method is useful.

The food is preferably selected from powdered milk, edible oil or a mixture of powdered milk and black soybean powder, the mixture of powdered milk and black soybean powder is preferably at least 40% milk powder, powdered milk and black soy flour 50:50 (g / g It is more preferable to mix at the ratio of). The cooking oil is all that can be ingested by a person, and is preferably selected from the group consisting of soybean oil, nut oil, olive oil, grape seed oil and sunflower seed oil, and is preferably cooking oil containing protein, but is not limited thereto.

In addition, the protein is preferably selected from the group consisting of soy protein, whey protein WPI (whey protein isolate), whey protein WPH (whey protein hydrolysates), whey protein WPC (whey protein concentrate), casein, egg protein.

In addition, the seating is preferably carried out for 4 to 6 hours at a pressure of 40 to 60 Torr, a temperature of 30 to 50 ℃, the ratio can be adjusted differently to match the vaporization curve characteristics of the material.

The method may further comprise the step of storing the chlorophyll-based cooking oil in a soft capsule.

In addition, the method of the present invention may further comprise the step of storing the powdered milk, edible oil or a mixture of powdered milk and black soybean powder on which chlorophylla is seated in a packaging container with nitrogen.

In addition, after the step of seating chlorophylla from the method of the present invention may further comprise the step of packaging to block the moisture in the air, and may further include the step of filling the nitrogen in the packaging.

In addition, after the step of seating chlorophylla from the method of the present invention may further comprise the step of molding the food or protein on which the natural chlorophylla is seated into a tablet having a low contact area with air.

According to a specific embodiment of the present invention, the extracted chlorophylla powdered milk, cooking oil (soybean oil, nut oil, olive oil, grape seed oil, sunflower seed oil), protein (soy protein, whey protein (WPI, WPC, WPH), casein protein , Egg protein), edible oil and protein mixture, or powdered milk and soy flour mixture, and stored in the analysis of the change of chlorophyll a content in food over time. The content of was maintained (see Table 1), and when it was settled in cooking oil, the stability was increased when stored in a soft capsule to prevent contact with air (see Table 2 and Table 3), and when it was placed on protein ( When settled in cooking oil (see Table 2), the rate of settling was very high, and when settled in protein and soybean oil mixtures (see Table 5) or in powdered milk and soy flour mixtures (see Table 6). Cle Ropil a is the beginning a considerable time remains content was found to be broken slowly.

Therefore, the method of storing the chlorophylla of the present invention in food or protein may be useful for long term storage of natural chlorophylla, which is difficult to store, for more than 8 months.

Hereinafter, the present invention will be described in detail by Examples and Experimental Examples.

However, the following Examples and Experimental Examples are only for illustrating the present invention and the present invention is not limited by the following Examples and Experimental Examples.

Example 1 Extraction and Content Analysis of Natural Chlorophylla

<1-1> Extraction of Natural Chlorophylla from Seawater Chlorella

In order to extract natural chlorophylla, seawater chlorella was centrifuged, washed with fresh water to remove the base, and 70 kg of ethanol was added to 1 kg of chlorella and extracted for 5 hours or more.

<1-2> Extraction of Natural Chlorophylla from Dried Chlorella

In order to extract natural chlorophylla, 500 g of dried chlorella was placed in 70% or more alcohol and extracted for at least 5 hours.

<1-3> Chlorophyll a Content Analysis

HPLC (high pressur liquid chromatography) used for the chlorophyll content analysis was performed using the same Shima HPLC equipped with ACE column (product number ACE-121-2546). The injection volume was 10 µl and the flow rate was 1 ml / min. Methanol (assay99.9) was used as a developing solution, and chlorophyll-a from SIGMA-ALDRICH was used as a reference. (Chlorophyll-a extracted from spinach product number C5753MG)

As shown in FIG. 1, the peak corresponding to chlorophylla was identified at retention time 13.024 minutes, and the sample solution extracted from chlorella cultured in the ocean was analyzed. As shown in FIGS. 2 and 3, the chlorophyll The peak corresponding to a was found at 13.024 minutes. In addition, peaks corresponding to various components were observed at retention time of 2.5 to 5.0 minutes, 5.0 to 12 minutes, 15 minutes, and 38.8 minutes, confirming that various nutrients present in chlorella were extracted with chlorophylla.

Experimental Example 1 After the extracted chlorophyll-a is placed on the milk powder, the content of chlorophyll-a is confirmed

In order to store the extracted chlorophylla stably, the change in the content was analyzed after placing on the milk powder.

Specifically, 500 g of battery powder in 10 L of chlorophyll-containing ethanol (chlorophyll content 0.16699 mg / ml) extracted by the method of Example <1-1> was added, and the pressure was 50 torr using a rotary evaporator. The bath temperature was concentrated at 40 ° C. When the alcohol almost evaporated, it was granulated, dried, and then packaged and stored in tea bags.

In order to settle on milk powder, 0.3 g of the dried sample was dissolved in 10 ml of 95% alcohol, and the chlorophyll content was analyzed by HPLC (High Performance Liquid Chromatography).

As a result, the total amount of chlorophylla in the ethanol containing the first extracted chlorophylla was 1,669.9 mg. It was confirmed that the concentration of chlorophyll remaining after concentration in 500 g of whole milk powder was between 730.8 mg and 1,092 mg (analyzed on 1/15).

In addition, concentrated using a rotary evaporator, chlorophyll a was deposited on milk powder almost uniformly, and samples stored in tea bags in about 5 g units were analyzed at weekly intervals. As a result, chlorophyll a was almost destroyed. It was confirmed that no.

Changes in content with time after chlorophylla was deposited in powdered milk (unit mg / ml)

Date	November 27	Dec 04	December 08	December 25	01 Jan	Jan 08	Jan 15	Jan 22
content	0.05186	0.05437	0.05306	0.05127	0.05919	0.05699	0.06552	0.05758
Date	Jan 29	Feb 05	12 Feb	Feb 19	Feb 26	March 04	March 11	March 18
content	0.05593	0.05881	0.05515	0.04671	0.0567	0.04844	0.04365	0.0491
Date	March 25	Apr 01	Apr 08	April 15	April 22	April 29	May 06	May 13
content	0.04672	0.05314	0.048	0.05213	0.05145	0.04842	0.04898	0.04758
Date	June 14	June 28	Jul 05	Jul 18	July 25
content	0.04755	0.04599	0.0442	0.03658	0.04443

Average 0.053096 mg / ml of 11/27 ~ 12/8

Average 0.055816 mg / ml from 12/25 to 1/8

Average 0.059676 mg / ml from 1/15 to 1/19

Average 0.053556 mg / ml from 2/5 to 2/19

Average 0.049566 mg / ml from 2/26 to 3/11

0.049653 mg / ml average of 3/18 ~ 4/1

Average 0.050526 mg / ml from 4/8 to 4/22

Average 0.048326 mg / ml for 4/29 ~ 5/13

Average 0.04677 mg / ml from 6/14 to 6/28

Average 0.041736 mg / ml of 7/5 ~ 7/25

As shown in Table 1, the content tested immediately after the production (11/27) was 0.04910 mg / ml, and after 8 months (6/28), the content was 0.04755 mg / ml, compared with 11.3% Is destroyed and about 88.7% is preserved.

In addition, 0.059676 mg / ml at 1/15 ~ 1/29 showing the highest value among the periods, and 0.041736 mg / ml at 7/5 ~ 7/25 showing the lowest value. It can be seen that about 70% was destroyed and preserved.

Therefore, the test results confirmed that after the period of eight months, 11.3% to 30% was destroyed and 88.7% to 70% were preserved. This shows that the extracted chlorophylla is stabilized and stored in milk powder is very useful (stable within the range of 43.7% ~ 65.3%).

<Experiment 2> After the extracted chlorophylla is settled in cooking oil, the change of the content of chlorophylla is confirmed

Next, after the chlorophylla was seated in cooking oil, the following experiment was performed to confirm the change in the content of chlorophylla.

Specifically, 200 ml of cooking oil was added to 5 L of ethanol (chlorophyll content 0.1630 mg / ml) containing chlorophyll-a extracted by the method of Example <1-2>, and the pressure in the rotary evaporator was 50 torves temperature. Concentrated at 36 ° C. Since cooking oil is not easy to secondary dry, all the spirits were evaporated in the rotary evaporator. Soybean oil, nut oil, olive oil, grape seed oil and sunflower seed oil were used as cooking oil.

After dissolving 0.1 ml of the sample containing chlorophylla concentrated in each cooking oil in 10 ml of 95% alcohol, the content of chlorophyll a according to storage time was analyzed by HPLC, and the amount of chlorophylla deposited on each cooking oil was 815. mg, and after concentration in 200 ml of edible oil, the remaining chlorophyll a was 715 mg (87.7%) soybean oil, 729 mg (89.4%) nut oil, 694 mg (85.1%) olive oil, grape seed 706 mg (86.6%) of oil and 747 mg (91.6%) of sunflower seed oil confirmed that chlorophylla was effectively deposited on cooking oil.

Changes in Chlorophylla Contents (mg / ml) with Time after Settling Chlorophylla in Cooking Oil

Date	Dec 04	December 11	December 18	December 25	01 Jan	Jan 08	Jan 15	Jan 22
lapse		7 days later	14 days later	21 days later	28 days later	35 days later	42 days later	49 days later
Soybean oil	0.03579	0.03375	0.03134	0.03007	0.02988	0.02653	0.02696	0.02267
Nut oil	0.03646	0.03571	0.02986	0.03029	0.03044	0.02647	0.02741	0.02392
olive oil	0.03489	0.03688	0.02806	0.02687	0.03049	0.02499	0.02409	0.01981
Grapeseed oil	0.03533	0.03373	0.02992	0.02957	0.02762	0.02542	0.02564	0.02044
Sunflower seed oil	0.03739	0.03516	0.03366	0.03197	0.03184	0.02833	0.02645	0.02442
Date	Jan 29	Feb 05	12 Feb	Feb 19	Feb 26	March 04	March 11
lapse	56 days later	63 days later	70 days later	77 days later	84 days later	91 days later	98 days later
Soybean oil	0.0204	0.01732	0.01504	0.01137	0.00977	0.0072	0.00454
Nut oil	0.02266	0.02224	0.02176	0.01926	0.01929	0.01807	0.01702
olive oil	0.01876	0.01876	0.01823	0.01624	0.01666	0.01563	0.01455
Grapeseed oil	0.0172	0.01652	0.01701	0.01545	0.0152	0.01373	0.01243
Sunflower seed oil	0.02316	0.02199	0.02137	0.01993	0.02089	0.02029	0.01865

In Table 2, it was confirmed that the content of chlorophyll a on the cooking oil decreases with time, and the destruction rate of chlorophyll a is 24.6%, nut oil 24.8%, olive oil at 1/15 days after 42 days. 30.9%, grape seed oil 27.4%, and sunflower seed oil 29.2%. On the third day after 98 days, soybean oil 87.3%, nut oil 53.3%, olive oil 58.2%, grape seed oil 64.8%, sunflower seed oil 50.1% It appeared to appear.

In addition, after stabilizing chlorophylla in cooking oil and storing it in a vacuum state after a certain period of time, the content was measured, as shown in Table 3, after stabilizing chlorophylla in cooking oil and stored in a soft capsule to avoid contact with air Was confirmed to be effective for the storage of chlorophylla.

Chlorophyll a deposited on cooking oil was stored under vacuum to investigate the content (mg / ml)

Date	Dec 04	Feb 01	March 11
lapse		Elapsed 59 days	Elapsed 98 days
Soybean oil	0.03579	0.02394	0.02089
Nut oil	0.03646	0.02305	0.02212
olive oil	0.03489	0.02067	0.01932
Grapeseed oil	0.03533	0.02212	0.01942
Sunflower seed oil	0.03739	0.02463	0.02173

Experimental Example 3 After Chlorophylla Extracted on the Protein, the Content Change of Chlorophylla was Confirmed

Next, after chlorophylla was deposited on the protein, the following experiment was performed to confirm the change in the content of chlorophylla.

Specifically, 500 g of protein was added to 5 L of ethanol (chlorophyll content 0.11430 mg / ml) containing chlorophylla extracted by the method of Example <1-2>, the pressure was 50 torr, and the bath temperature was 40 ° C. Concentrated. When the alcohol nearly evaporated, it was granulated and dried for 2 hours at 38 ° C. Soy protein, whey protein WPI (whey protein isolate), whey protein whey protein hydrolysates (WPH), whey protein wPC (casey protein concentrate), casein and egg protein, 0.3 g dry sample to 10 ml 95% alcohol After dissolution the chlorophyll a content was analyzed by HPLC.

As a result, as shown in Table 4, the total amount of chlorophylla in each protein was 571.5 mg, and the amount of chlorophylla deposited in the protein was 359.8 mg (62.9%) of soy protein and 406.1 mg (71.0%) of whey protein. Whey protein WPH 343.1 mg (60.0%), whey protein WPC 255.6 mg (44.7%), casein 392.5 mg (68.6%) and egg protein 465.5 mg (81.4%) confirmed that the chlorophyll was very efficiently deposited on the protein.

Chlorophyll a Content Changes after Chlorophyll A is Stable in Protein (Unit mg / ml)

Date	Jan 21	Jan 28	Feb 04	Feb 11	Feb 18	Feb 25	March 03	March 10
lapse		7 days later	14 days later	21 days later	28 days later	35 days later	42 days later	49 days later
Soy Protein	0.02159	0.02227	0.02003	0.02205	0.01994	0.01832	0.01701	0.01484
Whey Protein WHI	0.02437	0.02286	0.02419	0.02448	0.02365	0.02224	0.02322	0.02283
Whey Protein WPH	0.02059	0.01868	0.02035	0.01952	0.02068	0.01702	0.01843	0.01683
Whey Protein WPC	0.01534	0.01343	0.01544	0.01546	0.01496	0.01333	0.01486	0.01264
Casein	0.02355	0.01931	0.01999	0.02168	0.02064	0.01933	0.01929	0.01813
Egg white	0.02793	0.02559	0.02567	0.02612	0.02571	0.02475	0.02371	0.02315

From the results of 3/10 days after 49 days in Table 4, the degree of destruction of chlorophyll a on the protein was 31% soy protein, whey protein (WPI) 6.3%, whey protein (WPH) 18.2%, and whey protein. (WPC) 17.6%, casein 23%, egg protein 16.8%.

< Experimental Example  4> extracted Chlorophyll a  After settling on the cooking oil and protein mixture, Chlorophylla  Confirmation of content change

Next, after chlorophylla was placed on the cooking oil and protein mixture, the following experiment was performed to confirm the change in the content of chlorophylla.

Specifically, 150 ml of soybean oil, soy protein, whey protein WPI, whey protein WPH, whey in 6.5 L of chlorophyll-containing ethanol (chlorophyll content 0.13040 mg / ml) extracted by the method of Example <1-2> 250 g each of protein WPC, casein and egg protein were added, and the pressure was 50 torr and the bath temperature was concentrated at 40 ° C. using a rotary evaporator. When the alcohol almost evaporated, it was granulated, and dried for 2 hours at 38 ° C. using a general drying machine of a warm air type. Thereafter, 0.3 g of the dry sample was dissolved in 10 ml of 95% alcohol, and then the chlorophyll a content was analyzed by HPLC.

As a result, the total amount of chlorophylla 250 g of each protein in 150 ml of cooking oil was 847.6 mg, and as shown in Table 5, the amount of chlorophylla deposited in the protein and soybean oil mixture was 342.9 mg (40.4%) of soy protein + soybean oil. ), Whey protein WPI + soybean oil 418.8 mg (49.4%), whey protein WPH + soybean oil 426 mg (50.2%), whey protein WPC + soybean oil 394 mg (46.4%), casein + soybean oil 519 mg (61.2%), egg protein + soybean oil 457 mg (53.9%) showed that chlorophylla was very efficiently deposited in the mixture of protein and cooking oil (soybean oil).

Changes in Chlorophyll a Content (mg / ml) after Chlorophyll a is Placed on Protein and Edible Oil (Soybean Oil)

Date	December 29	Jan 05	Jan 12	Jan 19	Jan 26	02 Feb	Feb 09
Progress		7 days later	14 days later	21 days later	28 days later	35 days later	42 days later
Soy Protein + Soybean Oil	0.02572	0.02252	0.01804	0.01652	0.01539	0.01409	0.0125
Whey Protein WPI + Soybean Oil	0.03141	0.03318	0.02827	0.02701	0.02738	0.02856	0.02499
Whey Protein WPH + Soybean Oil	0.03195	0.03323	0.02827	0.0278	0.0282	0.02757	0.02479
Whey Protein WPC + Soybean Oil	0.02955	0.02614	0.0199	0.01755	0.01736	0.01629	0.01432
Casein + soybean oil	0.03893	0.03683	0.03443	0.0338	0.03447	0.03401	0.03196
Egg Protein + Soybean Oil	0.03429	0.03379	0.0309	0.02901	0.02935	0.02966	0.02685
Date	Feb 16	March 01	March 08
lapse	49 days later	63 days later	70 days later
Soy Protein + Soybean Oil	0.00839	0.00887	0.00804
Whey Protein WPI + Soybean Oil	0.02544	0.02194	0.02352
Whey Protein Whey + Soymilk	0.02656	0.0227	0.02344
Whey Protein WPC + Soybean Oil	0.01329	0.0105	0.01015
Casein + soybean oil	0.03122	0.02921	0.02875
Egg Protein + Soybean Oil	0.02657	0.02286	0.01445

In Table 3, 70 days after the 3/8 day analysis, the degree of destruction of chlorophyll a on the protein was 68.7% (soy protein + soybean oil), (whey protein WPI + soybean oil) 25.1%, (whey protein WPH + soybean oil) 26.6 %, (Whey protein WPC + soybean oil) 65.6%, (casein + soybean oil) 26.1%, (warm protein + soybean oil) 57.8%.

< Experimental Example  5> extracted Chlorophyll a  After settling on the mixture of milk powder and black soy flour, Chlorophylla  Confirmation of content change

Next, after chlorophylla was placed on the mixture of milk powder and black soybean powder, the following experiment was performed to confirm the change in the content of chlorophylla.

Specifically, 1.5 kg of whole milk powder and 1.5 kg of black soybean powder were added to 100 L of ethanol (chlorophyll content 0.11813 mg / ml) containing chlorophylla extracted by the method of Example <1-1>, and the pressure was 50 torr. The bath temperature was concentrated to 40 ° C. In order to facilitate granulation, the ratio of powdered milk and soybean powder is preferably more than 40%. In this experiment, the mixing ratio of powdered milk and soy flour was 50:50 (g / g).

Then, when the alcohol is almost evaporated it was made into a granular state, and the second drying was carried out for 12 hours at 38 ℃ using a general dryer of warm ventilation method. 0.3 g of the dried sample was dissolved in 10 ml of 95% alcohol, and the chlorophyll a content was analyzed by HPLC.

As a result, the total amount of chlorophylla in powdered milk and black soybean flour mixture was 11,813 mg. It was confirmed that the soy flour mixture was settled very efficiently.

Changes in the content of chlorophylla after chlorophylla was deposited on a mixture of milk powder and black soybean powder (mg / ml)

	Jan 08	Jan 15	Jan 22	Jan 29	Feb 05	12 Feb	Feb 19	Feb 26	March 04	March 11
lapse		7 days later	14 days later	21 days later	28 days later	35 days later	42 days later	49 days later	56 days later	63 days later
content	0.06985	0.06186	0.05013	0.04519	0.0383	0.03257	0.02279	0.02178	0.02549	0.022

As a result of analysis of 3/11 days after 63 days in Table 6, the degree of destruction of chlorophyll a on the mixture of milk powder and black soybean powder was confirmed as 68.5%.

Claims (13)

1. A method of storage having increased stability of chlorophylla comprising the step of placing natural chlorophylla on food or protein.
2. The method of claim 1, wherein the natural chlorophylla is extracted from chlorella or spirulina.
3. The method of claim 1, wherein the natural chlorophylla is extracted from chlorella or spirulina with other nutrients with at least 70% alcohol without prior washing.
4. The method of claim 1, wherein the food is selected from powdered milk, edible oil, or a mixture of powdered milk and black soybean flour.
5. 5. The method of claim 4, wherein the cooking oil is selected from the group consisting of soybean oil, nut oil, olive oil, grape seed oil and sunflower seed oil.
6. The method of claim 1, wherein the protein is selected from the group consisting of soy protein, whey protein WPI (whey protein isolate), whey protein WPH (whey protein hydrolysates), whey protein WPC (casey protein concentrate), casein, egg protein The storage method which the stability of the chlorophylla increased.
7. The method of claim 3, wherein the mixture of powdered milk and black soy flour is at least 40% mixed milk powder.
8. The method of claim 1, further comprising the step of storing the chlorophyll-a cooking oil in a soft capsule.
9. [Claim 5] The stability of chlorophylla according to claim 4, further comprising the step of storing the chlorophyll-a powdered milk, edible oil or a mixture of dry milk and black soybean powder in a packaging container with nitrogen. Storage method.
10. The method of claim 1, wherein the food is an edible oil containing protein.
11. The method of claim 1, further comprising the step of packaging after the step of blocking moisture in the air.
12. 12. The method of claim 11, further comprising the step of filling nitrogen in said packaging.
13. The method of claim 1, further comprising the step of molding the food or protein on which the natural chlorophyll-a is deposited into a tablet having a small contact area with air after the step, wherein the stability of the chlorophyll-a is further improved. Increased storage method.

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