WO2018016822A1 - 간에 이로운 한약재 추출물을 이용한 식품 제조방법 및 그 식품 - Google Patents
간에 이로운 한약재 추출물을 이용한 식품 제조방법 및 그 식품 Download PDFInfo
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- WO2018016822A1 WO2018016822A1 PCT/KR2017/007655 KR2017007655W WO2018016822A1 WO 2018016822 A1 WO2018016822 A1 WO 2018016822A1 KR 2017007655 W KR2017007655 W KR 2017007655W WO 2018016822 A1 WO2018016822 A1 WO 2018016822A1
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- A61K2236/30—Extraction of the material
- A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
- A61K2236/331—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones using water, e.g. cold water, infusion, tea, steam distillation, decoction
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- B01D11/0284—Multistage extraction
Definitions
- the present invention relates to a food manufacturing method using the herbal medicine extracts beneficial to the liver and the food using the herbal medicine and palm oil beneficial to the liver. More specifically, by using the functionality and pharmacological action of medicinal herbs and palm oil, raw materials, extraction, ripening, sterilization and extract treatment of medicinal herbs are used to produce foods. After washing and immersing cinnamon and grape seeds, the medicinal herbs are multi-stage extraction and then aged at low temperature, and then mixed with palm oil, and a method for producing foods using the herbal medicine extracts beneficial to the liver and the food.
- Food composition for hepatoprotective effect comprising lean eggplant extract "Registration No.” 10-0403721 "" Low alcohol insoluble extract fraction and polysaccharide substance having a hepatotoxicity and hangover activity isolated from hawthorn and composition containing it "Application No. "10-2002-0079854" "A composition for improving liver function, which contains a lychee fruit extract as an active ingredient” Application No. "10-2003-0027615" "A lychee fruit extract with excellent liver function improvement and hangover improvement effect Functional food composition containing n as an active ingredient "Application No.” 10-2013-0088704 "
- a method of manufacturing a food using the herbal medicine extract that is beneficial to the consumer's preference based on the functionality of the herbal medicine and the palm tree, and using the herbal medicine and palm tree containing the functional substance to provide the food but the first step After washing the tree, younger leaves, young leaves, turmeric, Angelica, licorice, and cinnamon three times in tap water, immersing in hydrogen water for 60 minutes and draining water, and the second step is the herbal medicine treated with the washed and hydrogenated herbal medicine (121 °C, 1.5 atm, 2 hours extraction) through the extraction and filling tube (sponge, chitosan powder, bentonite) and aging (10 °C, 48 hours), filtration (filter paper, Whatman No.
- the third step Extracted filtered herbal medicine extract, palm oil and grapeseed oil according to the magnification, and then aged for 24 hours at 30 °C in the ocher room
- the fourth step is ultrasonic (28 KHz, 30 minutes) to the material aged in step 3
- a sterilization step and a fifth step of passing through the container charge (sand, dried grape seed powder layer, a bentonite layer) pipe was to relieve this through a method for producing and packaging the final product.
- Barnwood is also called buckthorn, Sesame tree, Sesame tree, Beech tree. Names of Chinese characters such as earthja ( ⁇ ⁇ ), zojo ( ⁇ ⁇ ), wood wheat ( ⁇ ⁇ ), wood coral ( ⁇ ⁇ ).
- More than 40 species of young leaves are growing in Korea, including Jeju Island. It grows a lot in beach sands and stone cracks in the southern part. It is a perennial plant, grows about 60 ⁇ 90cm in height, the root is thick, the upper part of the root is purplish, and the leaves are needle-shaped, 3 ⁇ 5cm in length. In August-September, the branches with leaves and flower stems are dried in the shade and used as medicine. Its effects include various inflammations and urethritis. Nervous breakdown.
- Turmeric is a perennial herbaceous herb belonging to the ginger family and is distributed in Korea and China. Root contains yellow crystalline diketone curcumin, starch 50%, crude fiber 5%, ash 4%, moisture 16%. It is also effective in bleeding, nosebleeds, hematuria, gallstones, fragrances, etc.
- Angelica is a perennial herb belonging to the Apiaceae, grows 1.0 ⁇ 2.0 m in height, has a purple scent, and its root has a thick and strong fragrance.
- Domestic ingredients include volatile essential oils such as decurcinol and decursin, fatty acids and vitamins. It is used as a raw material for herbal medicine or herbs. Efficacy in suppressing uterine excitability, coronary blood flow promotion, anti-inflammatory action, antioxidant action and so on.
- Licorice is a perennial herb belonging to the legume family and is native to the Mediterranean and West Asia, and is distributed in Mongolia and Siberia. Its main producing regions are China, Soviet Union, and Mongolia. In Korea, it is dominated by the lower regions of the mountainous areas of Gangwon-do.
- the main ingredients are 6-14%, such as glycyrrhizin and glycryrhetinic acid, 5% per book, 30% glucose and peracid. Processing and cooking are used to emulsify mayonnaise, ice cream, digestive foods, confectionery production tobacco and beer.
- Cinnamon is a stem and branch bark of an evergreen tree belonging to the camphor family, and its origin is China, Indonesia, and Vietnam.
- the main ingredient is cinnamic aldehyde, cinnamic aldehyde, camhene, cineol, linalool and eugenol. It is used as a raw material for stewed foods and seasonings, and it is known to have an effect of lowering blood pressure, inhibiting platelet aggregation, sedation, analgesic and antipyretic effects.
- Grape seeds contain polyphenols, resveratrol, linoleic acid, tocopherols, catechins, sterols, etc., and are known to be effective in preventing skin aging, inhibiting melanin pigmentation, blemishes, freckles, and whitening. Meanwhile, products such as grape seed skin, lotion, cleansing and soap have been developed.
- Palm oil is a tree belonging to the palm family, and the oil extracted from the fruit of this tree is palm oil. Cultivation is cultivated in Southeast Asia and the Pacific Islands such as the Philippines, Indonesia, India, Sri Lanka, Papua New Guinea, etc. The main ingredient is lauric acid, and 91% saturated fatty acids such as caprylic acid, capric acid and palmitic acid, and 9% unsaturated. Fatty acids. It is widely used in food, medicine, industrial, religious ritual, etc.As for edible products, it is used for coated chocolate such as biscuits, cookies, wehas etc. or for surface spray, ice cream or coated chocolate, substitute powdered milk, formula powder, etc. It is used for a purpose. It is also used as a cosmetic, surfactant, and biodiesel raw material.
- Washed and hydrogenated herbal medicines were extracted with a medicine bath (121 °C, 1.5 atm, 2 hours) and passed through a filling tube (sponge, chitosan powder, bentonite) and aged (10 °C, 48 hours), filtration (filter paper, Whatman No .2)
- the extract was prepared by the process.
- the sponge, chitosan powder, and bentonite were purchased commercially.
- Palm oil extracted from the above 2 to the specified weight ratio (20% of bark tree extract, squash leaf extract 8%, sesame root extract 8%, Angelica extract 5%, turmeric extract 6%, licorice extract 2%, cinnamon Extract 1%, grape seed oil 20%, palm oil 30%) was mixed and then aged for 24 hours at 30 °C in ocher. Palm oil was purchased from the market.
- the extract aged in the above 3 was sterilized by ultrasonic treatment (28 KHz, 30 minutes), and then used as a final product through a container filling (sand layer, dry grape seed powder layer, bentonite layer) tube.
- the packaging and final product were prepared using 4 above.
- the measured values are expressed as L (Lightness), a (Redness), and b (Yellowness) values.
- Example 1 shows the final extract color change by treatment of liver fortified medicinal herbs.
- the present invention is the final extract sugar, pH, total polyphenol content of liver fortified medicinal treatment
- Total phenol content was determined using the Choline-Siokaltu method (Amerine et al., 1980). That is, 20 ml of methanol was added to 10 g of the sample, followed by centrifugation at room temperature for 24 hours, 5 ml of supernatant was obtained, concentrated under reduced pressure, and 3 ml of methanol was used to measure polyphenol content. To the 96 well-plate, 50 ml of the extract was added 1 ml of 2% sodium carbonate solution and left for 3 minutes, followed by 50 ⁇ l of 50% choline-siokaltu. After 30 minutes, the absorbance value of the reaction solution was measured at 750 nanometers, and 0.1% gallic acid was used as a standard.
- a Teco Infinite F 50 Elisa reader device was used as a measuring instrument.
- the pH was measured with a pH meter (HM-30V, Toa, Japan) after transferring 50 ml of constantly turbid Takju into a beaker.
- the sugar content was measured using a sugar meter (Poket refractometer PAL-1, ATAGO Co., LTD, Japan).
- Table 2 shows the final extract sugar, pH, total polyphenol content change for each liver fortified medicinal treatment.
- the sugar content was the highest (5.5Brix) in the untreated treatment, pH 6.02 in the untreated treatment, the total polyphenol content was 700.2 (ppm) of the multistage extraction treatment treatment showed a higher value than the other treatments.
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Abstract
본 발명은 간 기능 강화용 한약 제조방법에 관한 것으로서, 더욱 상세하게는 한약재인 헛개나무, 비쑥 어린잎, 칡, 강황, 당귀, 감초, 계피, 포도씨 추출물과 야자유를 혼합하여 간에 유익하면서도 소비자기호도에 맞고 고부가가치화 시킬 수 있는 식품을 제조할 수 있는 방법과 식품을 제공함으로서 고기능(高)품질의 식품으로 대외적으로 경쟁력 확보와 경제적 유익을 얻을 수 있는 그 효과가 큰 발명이라 하겠다.
Description
본 발명은 간에 이로운 한약재와 야자유를 이용하여 간에 이로운 한약재 추출물을 이용한 식품 제조방법 및 그 식품에 관한 것이다. 보다 상세히는 한약재와 야자유의 기능성과 약리 작용을 이용하여 한약재의 원료 처리, 재료의 추출, 숙성, 살균 및 추출물 처리을 통해 식품을 제조하는 방법으로 헛개나무, 비쑥 어린잎, 칡, 강황, 당귀, 감초, 계피, 포도씨를 세척과 침지 후 물약재를 각각 다단계식 추출 후 저온 숙성시키고, 야자유를 혼합하여 간에 이로운 한약재 추출물을 이용한 식품 제조방법 및 그 식품에 관한 것이다.
종래의 간강화 조성물 제조 방법으로 등록 번호 "10-1106499" "헛개나무 어
린 가지 추출물을 포함하는 간 보호 효과용 식품 조성물" 등록 번호 "10-0403721" "헛개나무로 부터 분리된 간독성 및 숙취해소 활성을 갖는 저급알콜 불용성 추출분획 및 다당체 물질 및 이를 함유한 조성물" 출원 번호 "10-2002-0079854" "헛개나무 열매추출물을 유효성분으로 함유하는 간기능 개선용 조성물" 출원 번ㅎ호 "10-2003-0027615" "간기능 개선 효과와 숙취개선 효과가 우수한 헛개나무 열매추출물을 유효성분으로 함유하는 기능성 식품 조성물" 출원번호 "10-2013-0088704"
"번데기 동충하초 추출물을 유효성분으로 함유하는 간 기능 개선 기능성 식품조성물 및 그 제조 방법" 등과 같이 출원 및 등록되었지만, 이들은 본 발명에서와 같은재료를 혼합하여 보다 효과적인 기능성을 포함하는 식품에 대한 기술은 아직까지 없는 실정이다.
한약재의 기능성과 약리 작용의 일환으로 이를 이용하여 한약재 수소수 처리, 약탕기 추출, 충진관, 숙성, 여과, 야자유 혼합, 황토방 숙성, 초음파(28KHz, 30분)처리 살균후 용기충전관을 통과하는 단계를 적용하여 보다 용의한 기능성을 함유한 한약재 추출물과 과 야자유 포도씨유를 혼합하여 제공함으로서 간에 이로운 한약재 추출물을 이용한 식품 제조방법 및 그 식품을 제공하는데 그 목적이 있다.
이에 본발명에서는 한약재와 야자수의 기능성을 바탕으로 소비자 기호도을 극대화 할 수 있는 간에 이로운 한약재 추출물을 이용한 식품 제조방법 및 그 식품을 제공하고자 기능성 물질을 함유하고 있는 한약재와 야자수를 이용하되 제1단계로 헛개나무, 비쑥 어린잎, 칡, 강황, 당귀, 감초, 계피를 수돗물에 3회 세척 후 수소수에 60분간 침지하고 물기를 빼는 단계이고, 제 2단계는 세척 및 수소수 처리된 한약재를 약탕기(121℃, 1.5기압, 2시간추출)추출과 충진관(스폰지,키토산분말, 벤토나이트)통과 및 숙성(10℃,48시간), 여과(필터 페이퍼, Whatman No.2)하는 단계이고, 제 3단계는 추출 여과된 한약재 추출물과 야자유, 포도씨유를 배율에 따라 혼합 후 황토방에서 30℃에서 24시간 숙성하는 단계이고, 제 4단계는 3단계에서 숙성된 재료를 초음파(28 KHz, 30분)처리로 살균 후 용기충전(모래층, 건조 포도씨분말층, 벤토나이트층)관을 통과하는 단계이고, 제 5단계는 포장 및 최종 제품을 제조하는 방법을 통하여 이를 해소하고자 하였다.
이상에서 상세히 설명한 바와 같이 본 발명을 통하여 간에 유익한 기
능성을 가지고 있는 한약재와 야자유의 기능성을 이용하여 간에 유익하면서도 소비자기호도에 맞고 고부가가치화 시킬수 있는 식품을 제조할 수 있는 방법과 식품을제공함으로서 고기능(高)품질의 식품으로 대외적으로 경쟁력 확보와 경제적 유익을 얻을 수 있는 그 효과가 큰 발명이라 하겠다.
도 1 은 본 발명의 바람직한 일실시 예를 보인 제조 공정도
본 발명을 도1을 참고로 하여 상세히 설명하면,
1. 재료 선별 및 세척
간에 이로운 한약재로 알려진 헛개나무, 비쑥 어린잎, 칡, 강황, 당귀, 감초, 계피원료로 하여 수돗물에 3회 세척후 수소수(기기: NNB(주),한국) 20리터에 60분간 침지 후 물기를 빼기 단계이다.
각 재료를 살펴보면,
헛개나무는 갈매나무과로 호깨나무, 호로깨나무, 벌나무라고도 한다. 한자 이름인 지구자(枳子), 괴조(拐棗), 목밀(木蜜), 목산호(木珊瑚) 등으로 표시한다.
우리나라에서는 중부 이남에서 주로 자라며, '지구자' 라는 생약명으로 알려진 이 열매는 은은한 향기와 달콤함이 함유되며 간에 좋은 성분을 함유하고 있다. 중국의 의서 《본초강목》에는 "헛개나무는 가을이 되면 열매 대궁이 비대해지면서 산호모양으로 되는데, 이것을 약으로 쓰며 맛이 달아서 사람들이 먹는다. 열매는 숙취를 덜게 하고 간을 보호해주는 약효가 있다. 나무 조각을 술독에 넣으면 술이 물로 된다" 라고 했다. 민간요법으로써는 관절염과 숙취해소, 간 질환 등에 사용한다. 또한 식용 방법으로는 어린 잎을 데쳐서 쌈으로 먹거나 생것을 장아찌로 담가먹는 것으로 알려져 있다.
비쑥 어린잎은 우리나라에 40여 종이 자라고 있고 제주도를 비롯한 우리나라중. 남부지방의 바닷가 모래밭이나 돌 틈에 많이 자란다. 여러해살이풀로 높이는 60~90cm쯤 자라고 뿌리는 굵으며 뿌리 윗부분은 자줏빛이며 잎은 바늘 모양으로 길이는 3~5cm이다. 8~9월에 잎과 꽃 줄기가 붙은 웃가지를 베어 그늘에 말려 약으로 쓴다. 그 효능으로써는 갖가지 염증과 요도염. 신경쇠약. 두통, 콩팥결석, 이뇨작용, 억균작용, 이담작용, 진경작용, 진통작용, 황달, 호흡기질병, 항염, 가래, 해열, 전간, 설사, 신경쇠약, 기생충감염, 척수 신경근염, 특히 신장과 방광의 결석을 용해하는 데 매우 효력이 있다고 알려져 있다. 칡의 분포는 우리나라 일부,대만 중국에 분포되어 있다. 뿌리에는 이소프라본계 등의 기능성 물질이 함유되어 있고 가공과 조리는 칡냉면, 칡 돼지 갈비 요리 등이 있으며 효능으로는 고혈압, 중이염, 강장제, 고열, 설사, 귀 울림 등의 치료약으로 사용된다.
강황은 생강과에 속하는 다년생 숙근성 초본으로 우리나라, 중국등지에 분포되어 있다. 뿌리는 황색 결정 성분인 디케톤 화합물 큐르큐민, 전분 50%, 조섬유 5%, 회분 4%,수분 16%정도 함유 되어 있다. 또한 토혈, 코피, 혈뇨, 담석, 방향성 건위제등의 효능이 있다. 당귀는 미나리과에 속하는 다년생 초본이며 키는 1.0~2.0 m정도 자라며 줄기전체에 자주빛이 돌며 뿌리는 굵고 강한 향기가 있다. 성분으로는 국내산은 decurcinol, decursin 등의 휘발성 정유 성분 및 지방산, 비타민류등이 함유 되어 있다. 가공으로는 한방 원료나 나물류 식재료로 이용 된다. 효능으로는 자궁 흥분 억제작용, 관상 동맥 혈류량 촉진, 항염증 작용, 항산화 작용 등을 한다.
감초는 콩과에 속하는 다년생 초본으로 지중해, 서아시아가 원산지로 몽골, 시베리아 등에 분포되어 있다. 주요산지로는 중국, 소련 ,몽골이며 우리나라에서도 강원도산간 지역 낮은 지대에서 지배된다. 주성분은 감미성분인 glycyrrhizin,glycrrhetinic acid 등이 6~14%이고, 서당 5%,포도당 30%,사과산이 함유되어 있다. 가공과 조리는 마요네즈, 아이스크림의 유화작용에 사용, 소화 촉진 식품, 과자 생산 담배와 맥주에 이용된다.
계피는 녹나무과에 속하는 상록 교목인 계피나무의 줄기와 가지 껍질이며 원산지는 중국, 인도네시아, 베트남이다. 주요 성분은 계피유라고 하는 정유로 cinnamic aldehyde,camhene,cineol,linalool,eugenol등이 있다. 가공으로는 조림 요리, 조미료등의 원료로 사용되며 효능으로는 혈압 강하, 혈소판 응집 억제 작용, 진정, 진통, 해열 작용이 있다고 알려져 있다.
포도씨는 폴리페놀, 레스베라트롤, 리놀레산, 토코페롤, 카테킨류, 스테롤 등이 함유되어있어 피부노화 방지, 멜라닌색소 생성 억제, 기미, 주근깨 생성 방지,미백효과가 있다고 알려져 있다. 한편 이를 이용하여 포도씨 스킨, 로션, 클렌징,비누 등의 제품이 개발되어 있다.
야자유는 야자과에 속하는 나무로 이 나무의 열매로부터 채취한 기름이 야자유이다. 재배는 필리핀, 인도네시아, 인디아, 스리랑카, 파푸아뉴기니 등 동남아시아나 태평양제도에서 재배되고 주성분은 라우린산이고 그 외 카프릴산, 카프린산, 팔미틴산 등 포화지방산을 91% 함유하고 있으며 9%는 불포화지방산이다. 이용은 식품용, 의약품용, 공업용, 종교의식용 등에 널리 사용되고 있고, 식용제품으로는 비스킷, 쿠키, 웨하스 등의 코팅 초콜릿용 또는 표면 분무용, 아이스크림용 또는 코팅초콜릿용, 대용분유, 조제분유 등 다양한 용도로 이용되고 있다. 그 외 화장품제조용, 계면활성제 및 바이오 디젤 원료로도 이용되고 있다.
2. 추출, 숙성 및 여과
세척 및 수소수 처리된 한약재를 약탕기(121℃, 1.5기압, 2시간추출)추출과 충진관(스폰지, 키토산분말, 벤토나이트)통과 및 숙성(10℃, 48시간), 여과(필터 페이퍼, Whatman No.2)하는 과정을 거쳐 추출물을 제조 하였다. 이때 스폰지, 키토산 분말, 벤토나이트는 시중에서 구입하였다.
3. 숙성
위의 2 에서 추출한 재료들과 야자유를 정해진 중량대비 배합비(헛개나무 추출물 20%, 비쑥어린 잎추출물 8%, 칡뿌리 추출물 8%, 당귀 추출물 5%, 강황 추출물 6%, 감초 추출물 2%, 계피 추출물 1%, 포도씨유 20%, 야자유 30%) 혼합 후 황토방에서 30℃에서 24시간 숙성하여 사용하였다. 이때 야자유는 시중에서 구입하여 사용하였다.
4. 살균 및 여과
위의 3에서 숙성한 추출물을 초음파(28 KHz, 30분)처리로 살균후 용기충전(모래층, 건조 포도씨분말층, 벤토나이트층)관을 통과하여 최종 제품으로 사용하였다. 이때 초음파 기기는 (스텐 통 : 가로×세로×높이=28㎝X30㎝X18㎝, 테콘 사,미국)로 28 KHz, 30분간 처리 하였다.
5. 제품
위의 4를 이용하여 포장 및 최종 제품을 제조하였다.
이하, 도면을 참고하여 본 발명의 바람직한 실시 예는 다음과 같다
(1) 간 강화 약재 처리별 최종 추출물 색상변화 실시 예
간 강화 약재 처리별 최종 추출물 색상변화 측정은 표 1와 같이 나타났다.
색상 | 무처리 | 숙성 처리 | 다단계식 추출 처리 |
L(Lightness:밝기) | 38.28 | 66.20 | 73.12 |
a(Redness:색상) | 7.61 | -1.32 | 8.12 |
b(Yellowness:채도) | 19.21 | 9.19 | 33.18 |
① 색상 측정
표 1을 참고하면 분채용 셀에 추출물을 10 ml 취하여 색차계(IOR-300,
Minolta, Camera Co. Ltd., Osaka, Japan)로 3회 반복하여 평균값으로 구하였으
며, 측정값은 L(Lightness), a(Redness), b(Yellowness)값으로 표시하였다.
② 간 강화 약재 처리별 최종 추출물 색상변화 결과
실시 예로 표 1은 간 강화 약재 처리별 최종 추출물 색상변화이다.
다단계식 추출물 처리구에서 밝기(L값)는 73.12, 색상(a 값)은8.12, 채도(b
값)는 33.18로 가장 높은 값을 나타냈다.
(2) 간 강화 약재 처리별 최종 추출물 당도, pH, 총폴리페놀 함량
실시 예
본 발명은 간 강화 약재 처리별 최종 추출물 당도, pH, 총폴리페놀 함량
측정은 표 2와 같이 나타났다.
측정항목 | 무처리 | 숙성 처리 | 다단계식 추출 처리 |
당도(°Brix) | 5.5 | 4.4 | 3.3 |
pH | 6.02 | 6.00 | 5.20 |
총폴리페놀(ppm) | 550.4 | 650.3 | 700.2 |
① 당도, pH, 총폴리페놀 함량
총 페놀함량은 콜린-시오칼튜법(Amerine et al.,1980)을 이용하여 측정하였다. 즉 시료 10 g에 메탄올 20 ml를 가한 후 24시간 동안 실온 24시간 후 원심분리 하여 상징액 5 ml를 얻어 감압 농축시킨 후 메탄올3 ml를 녹여 폴리페놀 함량 측정에 사용하였다. 96 웰-플레이트에 추출물 50 ㎕에 2% 탄산 나트륨용액 1 ml를 가하고 3분 방치한 후 50%콜린 -시오칼튜 50 ㎕를 가하였다. 30분후 반응액의 흡광도 값을 750 나노미터에서 측정하였고 표준물질로 0.1%갈릭 산를 사용 하였다. 측정기로는 테코 인 피니트 에프 50 엘리사 리더 기기를 사용하였다. PH 측정은 일정하게 혼탁 시킨 탁주 50 ml를 비커에 옮긴 후에 pH 미터기 (HM-30V, Toa, Japan)로 측정하였다. 당도측정은 당도계(Poket refractometer PAL-1, ATAGO Co., LTD, Japan)를 사용하여 측정하였다.
② 간 강화 약재 처리별 최종추출물 당도, pH,총폴리페놀 함량 측정 결과 실시 예로 표 2는 간 강화 약재 처리별 최종 추출물 당도, pH, 총폴리페놀 함량 변화이다. 당도는 무처리 처리구가 5.5(°Brix)으로 가장 높았고, pH는 무처리 처리구가 6.02, 총 폴리 페놀함량은 대다단계식 추출 처리구700.2(ppm)으로 다른 처리에 비하여 높은 값을 나타냈다.
Claims (3)
- 헛개나무, 비쑥 어린잎, 칡, 강황, 당귀, 감초, 계피를 모두 수돗물에 3회 세척과 수소수 20리터에 60분간 침지 후 물기를 빼기하는 제1단계;세척 및 수소수 처리된 한약재를 각각 분리하여 약탕기에서 121℃, 1.5기압, 2시간 추출한 후 스폰지, 키토산분말, 벤토나이트가 순차적으로 충진된 충진관을 통과시킨 추출물을 10℃에서 48시간 숙성한 후, 필터 페이퍼(Whatman No.2)로 여과하는 제2단계;상기 제2단계를 거친 한약재 추출물들과 야자유 및 포도씨유를 혼합 후 숙성하는 제3단계;초음파(28 KHz, 30분)처리로 살균 후 모래층, 건조 포도씨분말층, 벤토나이트층으로 순차 구성된 용기충전관을 통과시키는 제4단계;포장 및 최종 제품을 제조하는 제5단계로 구성되는 간에 이로운 한약재 추출물을 이용한 식품 제조방법에 있어서,
- 제 1항에 있어서,상기 제3단계는 전체 중량대비 헛개나무 추출물20%, 비쑥어린 잎추출물 8%, 칡뿌리 추출물 8%, 당귀 추출물 5%, 강황 추출물 6%, 감초 추출물 2%, 계피 추출물 1%, 포도씨유 20%, 야자유 30%를 혼합 후 황토방에서 30℃에서 24시간 숙성하는 것을 특징으로 하는 간에 이로운 한약재 추출물을 이용한 식품 제조방법.
- 제1항 또는 제2항 중 어느 한 항의 방법으로 제조되는 것을 특징으로 하는 간에 이로운 한약재 추출물을 이용한 식품.
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