WO2017159949A1 - Procédé d'extraction efficace de chlorophylle a naturelle à partir de cellules végétales afin de l'utiliser en tant que produit alimentaire, et divers procédés de préparation permettant de stabiliser la chlorophylle a extraite dans un produit alimentaire - Google Patents

Procédé d'extraction efficace de chlorophylle a naturelle à partir de cellules végétales afin de l'utiliser en tant que produit alimentaire, et divers procédés de préparation permettant de stabiliser la chlorophylle a extraite dans un produit alimentaire Download PDF

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Publication number
WO2017159949A1
WO2017159949A1 PCT/KR2016/012147 KR2016012147W WO2017159949A1 WO 2017159949 A1 WO2017159949 A1 WO 2017159949A1 KR 2016012147 W KR2016012147 W KR 2016012147W WO 2017159949 A1 WO2017159949 A1 WO 2017159949A1
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WO
WIPO (PCT)
Prior art keywords
chlorophyll
protein
chlorophylla
oil
natural
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Application number
PCT/KR2016/012147
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English (en)
Korean (ko)
Inventor
오흥상
조희숙
Original Assignee
주식회사 생명샘
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Priority claimed from KR1020160138963A external-priority patent/KR101873465B1/ko
Application filed by 주식회사 생명샘 filed Critical 주식회사 생명샘
Priority to JP2018553466A priority Critical patent/JP6542486B2/ja
Publication of WO2017159949A1 publication Critical patent/WO2017159949A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/06—Preservation of finished products
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials

Definitions

  • 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.
  • chlorophyll-a 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • soy protein whey protein WPI (whey protein isolate), whey protein WPH (whey protein hydrolysates), whey protein WPC (whey protein concentrate), casein, egg protein.
  • 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 °C, 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Example ⁇ 1-1> 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.
  • 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).
  • 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.
  • 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.
  • 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
  • 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.
  • 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
  • Example ⁇ 1-2> 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.
  • 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 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).

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mechanical Engineering (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

La présente invention concerne un procédé destiné à placer de la chlorophylle A dans un produit alimentaire afin de stabiliser la chlorophylle naturelle A. Il a été déterminé que : suite au placement et au stockage de la chlorophylle extraite dans du lait en poudre, de l'huile de cuisson, des protéines (protéine de soja et protéine de lactosérum), un mélange d'huile de cuisson et de protéines, ou un mélange de lait en poudre et de farine de fèves de façon à analyser un changement dans le temps de la quantité de chlorophylle A dans un produit alimentaire, la quantité de chlorophylle A a été maintenue jusqu'à huit mois après le stockage ; et dans un cas dans lequel la chlorophylle A a été placée dans de l'huile de cuisson, lorsqu'on a empêché la chlorophylle A d'être au contact de l'air en la stockant dans un air de capsule molle, la stabilité a augmenté ; et lorsque la chlorophylle A a été placée dans un mélange de protéines et d'huile de soja, ou de lait en poudre et d'une farine de fèves, la chlorophylle A a commencé à se dégrader progressivement après le stockage, mais un ingrédient actif a été préservé pendant une période considérable. Par conséquent, il a été déterminé que le procédé destiné à placer la chlorophylle A extraite dans un produit alimentaire ou des protéines permet à la chlorophylle A naturelle, qui est difficile à stocker, d'être stockée pendant au moins huit mois, la chlorophylle A naturelle pouvant ainsi être utilisée en tant que produit alimentaire normal.
PCT/KR2016/012147 2016-03-16 2016-10-27 Procédé d'extraction efficace de chlorophylle a naturelle à partir de cellules végétales afin de l'utiliser en tant que produit alimentaire, et divers procédés de préparation permettant de stabiliser la chlorophylle a extraite dans un produit alimentaire WO2017159949A1 (fr)

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JP2018553466A JP6542486B2 (ja) 2016-03-16 2016-10-27 食品として天然クロロフィルａを使用するために植物細胞からそれを効率的に抽出する方法及び食品中の抽出されたクロロフィルａを安定化するための種々の調製方法

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KR10-2016-0031502 2016-03-16
KR20160031502 2016-03-16
KR10-2016-0138963 2016-10-25
KR1020160138963A KR101873465B1 (ko) 2016-03-16 2016-10-25 천연 클로로필a를 식품으로 활용하기 위하여 식물의 세포에서 효과적으로 추출하는 방법과 추출한 클로로필a를 식품에 안정화하는 다양한 제조방법

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109354574A (zh) * 2018-09-29 2019-02-19 武汉轻工大学 一种葵花籽绿原酸及蛋白粉的制备方法
EP3858152A4 (fr) * 2018-11-06 2022-07-27 ABL Co.,Ltd Procédé de stockage à long terme d'extrait contenant de la chlorophylle
EP4223143A1 (fr) * 2022-02-04 2023-08-09 Oterra A/S Compositions de coloration verte naturelle pour aliments, boissons et produits pharmaceutiques

Citations (5)

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Publication number Priority date Publication date Assignee Title
KR19990033735A (ko) * 1997-10-24 1999-05-15 강광대 엽록소가 피복되는 식품의 제조방법
KR20090032413A (ko) * 2007-09-28 2009-04-01 광주과학기술원 안정화된 클로로필 ａ 조성물
KR20100039534A (ko) * 2008-10-08 2010-04-16 김영래 엽록소가 함유된 다시마 농축물의 제조 및 그 기능성
KR101281858B1 (ko) * 2011-10-28 2013-07-03 강릉원주대학교산학협력단 클로렐라 추출물을 함유한 간질환의 예방 또는 치료용 조성물
KR20150116196A (ko) * 2014-04-07 2015-10-15 배용태 천연물로부터 엽록소를 추출 및 분리하는 방법

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19990033735A (ko) * 1997-10-24 1999-05-15 강광대 엽록소가 피복되는 식품의 제조방법
KR20090032413A (ko) * 2007-09-28 2009-04-01 광주과학기술원 안정화된 클로로필 ａ 조성물
KR20100039534A (ko) * 2008-10-08 2010-04-16 김영래 엽록소가 함유된 다시마 농축물의 제조 및 그 기능성
KR101281858B1 (ko) * 2011-10-28 2013-07-03 강릉원주대학교산학협력단 클로렐라 추출물을 함유한 간질환의 예방 또는 치료용 조성물
KR20150116196A (ko) * 2014-04-07 2015-10-15 배용태 천연물로부터 엽록소를 추출 및 분리하는 방법

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109354574A (zh) * 2018-09-29 2019-02-19 武汉轻工大学 一种葵花籽绿原酸及蛋白粉的制备方法
EP3858152A4 (fr) * 2018-11-06 2022-07-27 ABL Co.,Ltd Procédé de stockage à long terme d'extrait contenant de la chlorophylle
EP4223143A1 (fr) * 2022-02-04 2023-08-09 Oterra A/S Compositions de coloration verte naturelle pour aliments, boissons et produits pharmaceutiques
WO2023147982A1 (fr) * 2022-02-04 2023-08-10 Oterra A/S Émulsions de coloration verte naturelle pour aliments, boissons et produits pharmaceutiques

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