KR101403964B1 - Extract method of peanut sprout increased resveratrol content - Google Patents
Extract method of peanut sprout increased resveratrol content Download PDFInfo
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- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
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Abstract
본 발명은 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법에 관한 것으롯 보다 상세하게는 땅콩나물을 증숙 후 냉각하는 공정을 수회 실시하는 단계; 상기의 증숙 후 냉각된 땅콩나물을 열수 추출하여 추출액을 얻는 단계; 및 상기의 추출액을 진공농축하는 단계를 포함하는 것을 특징으로 하는 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법에 관한 것이다.The present invention relates to a method for extracting land bean sprouts having an increased content of resveratrol, and more particularly, to a method for extracting land bean sprouts, comprising the steps of: Extracting the ground bean sprouts which have been cooled after the above-mentioned mashing by hot water extraction to obtain an extract; And concentrating the extract in a vacuum. The present invention also relates to a method for extracting land bean sprouts with increased content of resveratrol.
Description
본 발명은 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법에 관한 것으로서 보다 상세하게는 땅콩나물을 증숙 후 냉각하는 공정을 수회 실시하는 단계; 상기의 증숙 후 냉각된 땅콩나물을 열수 추출하여 추출액을 얻는 단계; 및 상기의 추출액을 진공농축하는 단계를 포함하는 것을 특징으로 하는 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법에 관한 것이다.
The present invention relates to a method for extracting land bean sprouts having increased resveratrol content, and more particularly, Extracting the ground bean sprouts which have been cooled after the above-mentioned mashing by hot water extraction to obtain an extract; And concentrating the extract in a vacuum. The present invention also relates to a method for extracting land bean sprouts with increased content of resveratrol.
새싹채소는 보통 씨앗에서 싹이 발아한지 1주일 정도 된 잎을 1∼3개 정도인 어린 채소를 의미한다. Sprout vegetables usually means about 1 to 3 leaves of a leaf about a week after sprouting from seeds.
새싹채소는 그 종류가 여러 가지가 있으며, 최근에는 땅콩에서 싹이 발아된 땅콩나물이 점차 알려지고 있다. There are many kinds of sprout vegetables, and in recent years, land bean sprouts germinated from peanuts have become known.
땅콩의 싹이 발아하여 땅콩나물이 될 때 땅콩의 싹은 외부의 자극으로부터 자신을 보호하기 위해 레스베라트롤(3,5,4'-trans- trihydroxystilbene, Resveratrol)을 생산하게 되는데, 싹이 발아되면서 레스베라트롤이 대폭 증가된다. 그래서 땅콩나물은 땅콩에 비해 항산화에 효과적인 생리활성 물질, 특히 레스베라트롤 성분이 90배 이상 증가하고, 레스베라트롤 함량이 가장 많다고 알려진 적포도주(평균 0.6mg/mg)보다 무려 23∼24배 이상 높은 함량을 가지게 된다.When peanut buds germinate and become ground bean sprouts, peanut buds produce resveratrol (3,5,4'-trans-trihydroxystilbene, Resveratrol) to protect themselves from external stimuli. When buds germinate, resveratrol . Thus, land bean sprouts have 23 to 24 times higher content of physiologically active substances, especially resveratrol, which is more effective than antioxidant peanut, more than 90 times higher than red peas (average 0.6 mg / mg), which is known to have the highest resveratrol content .
레스베라트롤은 다양한 연구를 통해 그 효능이 널리 알려지고 있으며, 이러한 효능의 일예로서 항암작용, 항혈전작용, 항산화작용, 심혈관계 질환의 발병 억제 및 수명 연장 등의 효과를 나타내는데, 특히 레스베라트롤은 갱년기 이후 여성의 심장병, 관절염, 치매증 및 여러 갱년기 증상을 억제해주는 생리활성물질로서 새로이 각광을 받고 있다.Resveratrol has been widely known for its efficacy through various studies. As an example of such efficacy, resveratrol exhibits effects such as anti-cancer activity, antithrombotic action, antioxidative action, inhibition of the onset of cardiovascular disease and prolongation of life, Is a newly emerging physiologically active substance that inhibits heart disease, arthritis, dementia and various menopausal symptoms.
그러나 땅콩나물에 함유된 레스베라트롤은 공기, 빛, 산화효소 등과 같은 외부적인 환경에 대하여 매우 민감하게 반응하기 때문에 기능성 식품소재로 활용하는데 어려움이 따른다. 그래서 땅콩나물을 추출하여 고농도의 레스베라트롤을 함유한 추출물로서 식품에 적용하고 있지만, 현재까지 사용하여온 땅콩나물의 주요 추출방법은 열수 추출방법으로, 이러한 땅콩나물의 열수 추출방법 110℃의 고온에서 추출되어 온도의 영향을 많이 받게 되어 열에 의한 추출물의 변성이나 열손실, 레스베라트롤의 파괴가 일어나 땅콩나물 추출물 중 레스베라트롤의 함량이 낮게 되어 궁극적으로는 기능성 식품의 소재로 활용하기에 어려움이 있다.However, resveratrol contained in the ground bean sprouts is very sensitive to the external environment such as air, light, and oxidizing enzyme, so it is difficult to utilize it as a functional food material. Thus, although the land bean sprouts are extracted and applied to foods as an extract containing high-level resveratrol, the main method of extracting the land bean sprouts used up to now is the hot water extraction method. The hot sprout extraction method of the ground bean sprouts is extracted at a high temperature of 110 ° C It is affected by temperature. Therefore, heat denaturation of the extract, heat loss and destruction of resveratrol occur, and the content of resveratrol in the ground bean sprouts extract is low, which ultimately makes it difficult to utilize it as a material for functional foods.
본 발명의 발명자는 이러한 기존의 땅콩나물 추출방법의 단점을 보완하기 위해 다양한 방법에 의해 연구를 실시하여 땅콩나물을 열수 추출시 추출전에 증숙과 냉각의 공정을 이용하면 보통의 땅콩나물의 열수 추출에 비해 레스베라트롤의 함량이 높은 땅콩나물 추출물을 얻을 수 있음을 알게 되어 본 발명의 완성하였다.The inventors of the present invention conducted various studies to overcome the disadvantages of the conventional method of extracting land bean sprouts, and found that when the bean sprouts were extracted by hot water extraction, The present inventors have found that a bean sprout extract having a high content of resveratrol can be obtained, thus completing the present invention.
따라서 본 발명은 고온 하에서 열수로 추출되는 일반적인 추출법과는 달리 땅콩나물 내의 생리활성물질인 레스베라트롤의 손실을 최소화하며, 그 함량을 극대화하기위해 레스베라트롤이 물리적으로 안정한 조건에서 증숙 및 냉각하는 공정을 수회, 바람직하게는 2회 이상 반복하고, 장시간 진공 농축함으로써 레스베라트롤의 함량이 높은 땅콩나물 추출물의 제조방법을 제공하고자 한다.Therefore, in order to maximize the content of resveratrol, which is a physiologically active substance in the ground bean sprouts, unlike the general extraction method in which hot water is extracted under high temperature, the present invention is characterized in that the resveratrol is physically stable, Preferably two times or more, and concentrating in a vacuum for a long period of time, thereby providing a method for producing a land bean sprouts extract having a high content of resveratrol.
본 발명은 기존의 땅콩나물 추출방법에서의 문제점을 해결함으로써 땅콩나물 추출물에 함유된 레스베라트롤 함량을 극대화시켜서, 본 발명의 방법에 의해 얻은 땅콩나물 추출물을 기능성 식품소재로 효율적으로 이용할 수 있다.The present invention solves the problems in the conventional method of extracting land bean sprouts, maximizing the resveratrol content contained in the ground bean sprouts extract, and effectively using the land bean sprouts extract obtained by the method of the present invention as a functional food material.
한편 본 발명과 관련된 선행기술로서 한국공개특허 제2009-0036192호에 땅콩종자를 종자발아기 내에서 발아시키는 제 1 단계; 상기 제 1 단계를 거친 땅콩나물을 배양실의 투수성 배지 상에 위치시키고 수분을 주기적으로 살포하는 제 2 단계; 상기 제 2 단계를 거친 땅콩나물 상에 무기질과 금속이온을 희석시킨 공지의 영양성분수용액을 주기적으로 살포하고 배양실 내의 온도를 주기적으로 변화시켜 땅콩나물에 인위적으로 스트레스를 가하는 제 3 단계; 및 상기 제 3 단계를 거쳐 일정크기로 성장한 땅콩나물을 출하하는 제 4 단계;를 포함하도록 하여 땅콩나물의 재배시 주기적인 온도변화를 통해 스트레스를 부여함에 따라 레스베라트롤 성분의 함량을 증대시켜 상품가치를 극대화할 수 있도록 한 땅콩나물 재배방법을 나타내고 있다.As a prior art related to the present invention, Korean Patent Laid-Open No. 2009-0036192 discloses a first step of germinating peanut seeds in seed germination; A second step of placing the ground bean sprouts through the first step on a permeable medium of a culture room and periodically spraying water; A third step of periodically applying a known aqueous nutrient solution diluted with minerals and metal ions to the ground bean sprouts through the second step and periodically changing the temperature in the culture room to artificially stress the ground bean sprouts; And a fourth step of shipment of land bean sprouts grown to a predetermined size through the third step. The soil bean sprouts are supplied with stress through periodic temperature changes during the cultivation of ground bean sprouts, thereby increasing the content of resveratrol, And the method of cultivating the land bean sprouts so as to maximize them.
또한 한국공개특허 제2012-0079921호에 분쇄된 땅콩껍질과 톱밥 또는 왕겨 또는 톱밥과 왕겨의 혼합물을 혼합한 부토 및 땅콩종자를 혼합하여 재배틀에 담는 (a)단계; 상기 재배틀을 성긴 소재의 덮개로 덮고 그 위에 살수하는 (b)단계; 및 상기 재배틀의 상기 덮개 위에 주기적으로 살수를 해주는 (c)단계;를 포함하는 것을 특징으로 하는 땅콩나물 재배방법을 나타내고 있다.Also, in Korean Patent Publication No. 2012-0079921, (a) mixing the ground peanut shell with sawdust or rice husk or a mixture of sawdust and rice husk mixed with boa and peanut seeds and re-mixing the same in the re-battle; (B) covering the re-battle with a cover of coarse material and sprinkling it on it; And (c) periodically spraying water on the cover of the re-battle.
그러나 본 발명은 상기의 선행기술과 비교시 발명의 기술적 특징이 서로 상이하여 발명의 구성이 서로 다른 발명이다.
However, the present invention differs from the prior art in that the technical features of the present invention are different from each other and thus the inventions are different from each other.
본 발명의 목적은 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법을 제공하고자 한다.It is an object of the present invention to provide a method for extracting land bean sprouts having increased resveratrol content.
본 발명의 다른 목적은 상기에서 언급한 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법에 의해 얻은 땅콩나물 추출물을 포함하는 식품학적 조성물을 제공하고자 한다.
It is another object of the present invention to provide a food composition comprising a soil bean sprouts extract obtained by the above-mentioned method for extracting land bean sprouts with increased content of resveratrol.
본 발명은 땅콩나물을 증숙 후 냉각하는 공정을 수회 실시하는 단계; 상기의 증숙 후 냉각된 땅콩나물을 열수 추출하여 추출액을 얻는 단계; 및 상기의 추출액을 진공농축하는 단계를 포함하는 것을 특징으로 하는 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법을 제공할 수 있다.The present invention relates to a method for producing soybean sprouts, comprising the steps of: Extracting the ground bean sprouts which have been cooled after the above-mentioned mashing by hot water extraction to obtain an extract; And concentrating the extract in a vacuum. The method of extracting land bean sprouts of increased resveratrol content can be provided.
본 발명의 땅콩나물의 추출방법의 일예로서 땅콩나물을 90∼110℃의 증기(steam)로 3∼5시간 동안 증숙 후 35∼45℃에서 3∼5시간 냉각하는 증숙 및 냉각의 공정을 2∼9회 실시하는 단계; 상기의 증숙 후 냉각된 땅콩나물을 땅콩나물 중량 대비 5∼20배 중량의 정제수에 넣고 95∼120℃에서 6∼12시간 열수 추출하여 추출액을 얻는 단계; 상기의 추출액을 90∼95℃에서 48∼60시간 동안 60∼70brix가 되도록 진공농축하는 단계를 포함하는 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법을 제공할 수 있다.As an example of the method of extracting the ground bean sprouts of the present invention, the process of steaming and cooling the ground bean sprouts is carried out for 3 to 5 hours by steaming at 90 to 110 캜, 9 times; Adding the cooled ground bean sprouts to purified water having a weight of 5 to 20 times the weight of the ground bean sprouts and then subjecting to hot water extraction at 95 to 120 ° C for 6 to 12 hours to obtain an extract; And vacuum-concentrating the extracted extract at 90 to 95 캜 for 60 to 70 brix for 48 to 60 hours.
본 발명은 상기에서 언급한 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법에 의해 얻은 땅콩나물 추출물을 포함하는 식품학적 조성물을 제공할 수 있다.The present invention can provide a food composition comprising a ground bean sprouts extract obtained by the above-mentioned method of extracting land bean sprouts with increased content of resveratrol.
상기의 땅콩나물 추출물을 포함하는 식품학적 조성물은 건강기능식품 조성물로 적용할 수 있으며, 이러한 건강기능식품 조성물은 식품학적으로 사용할 수 있는 부형제를 첨가하거나 이용하여 정제(tablet), 환(丸,) 캡슐제(capsule), 산제(powder), 액제(liquid phase)의 제형으로 제공될 수 있다.
The food composition comprising the above-mentioned ground bean sprouts extract may be applied as a health functional food composition. The health functional food composition may be prepared by adding tablets, May be provided in formulations of capsules, powders, and liquid phases.
본 발명은 종래 알려진 땅콩나물 추출방법에 의해 얻은 땅콩나물 추출물에 비해 레스베라트롤의 함량이 증가된 땅콩나물 추출물을 얻을 수 있으며, 상기의 레스베라트롤의 함량이 증가된 땅콩나물 추출물을 다양한 식품 소재로 사용할 수 있다.
The present invention can obtain a land bean sprouts extract having increased resveratrol content compared to the land bean sprouts extract obtained by a conventional method of extracting land bean sprouts and can use the land bean sprouts extract having increased resveratrol content as a variety of food materials .
도 1은 본 발명에서 사용된 땅콩나물을 나타낸 사진이다.
도 2는 본 발명의 실시예 1의 땅콩나물 추출물의 추출공정도이다.
도 3은 종래 땅콩나물 추출물의 추출공정도이다.1 is a photograph showing the ground bean sprouts used in the present invention.
Fig. 2 is a diagram showing the extraction process of the ground bean sprouts extract of Example 1 of the present invention.
FIG. 3 is a process drawing of a conventional ground bean sprouts extract. FIG.
본 발명은 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법을 나타낸다.The present invention shows a method for extracting land bean sprouts with an increased content of resveratrol.
본 발명은 땅콩나물을 증숙 후 냉각하는 공정을 수회 실시하는 단계; 상기의 증숙 후 냉각된 땅콩나물을 열수 추출하여 추출액을 얻는 단계; 상기의 추출액을 진공농축하는 단계를 포함하는 것을 특징으로 하는 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법을 나타낸다.
The present invention relates to a method for producing soybean sprouts, comprising the steps of: Extracting the ground bean sprouts which have been cooled after the above-mentioned mashing by hot water extraction to obtain an extract; And concentrating the extract in vacuo. The method of extracting land bean sprouts according to claim 1, wherein the amount of resveratrol is increased.
이하 본 발명의 내용을 각각의 단계에 의해 보다 상세히 설명하고자 한다.Hereinafter, the present invention will be described in more detail by the respective steps.
(1)땅콩나물을 증숙 후 냉각 공정 실시 단계(1) The step of cooling the ground bean sprouts after steaming
본 발명은 땅콩나물을 추출하는 방법에 있어서, 땅콩나물을 추출하기 전에 증숙 및 냉각공정을 수회 실시하여 레스베라트롤의 함량이 증가된 땅콩나물 추출물을 얻을 수 있다.In the method for extracting land bean sprouts, the present invention can be carried out several times before the extraction of the ground bean sprouts to obtain the land bean sprouts extract having an increased content of resveratrol.
상기에서 땅콩나물의 증숙은 땅콩나물을 90∼110℃의 증기(steam)로 3∼5시간 동안 실시할 수 있다.In the above, the ripening of the ground bean sprouts can be carried out for 3 to 5 hours by steam of 90 to 110 ° C.
상기에서 땅콩나물의 증숙은 땅콩나물을 95∼105℃의 증기로 3∼5시간 동안 실시할 수 있다.In the above, the ripening of the land bean sprouts can be carried out for 3 to 5 hours at a steam temperature of 95 to 105 ° C.
상기에서 땅콩나물의 증숙은 땅콩나물을 95℃의 증기로 4시간 동안 실시할 수 있다.In the above, the ripening of the ground bean sprouts can be carried out for 4 hours in a steam of 95 ° C.
상기에서 땅콩나물의 증숙은 땅콩나물을 100℃의 증기로 4시간 동안 실시할 수 있다.In the above, the ripening of the ground bean sprouts can be carried out for 4 hours with the steam of the ground bean sprouts at 100 ° C.
상기에서 땅콩나물의 냉각은 증기로 증숙한 땅콩나물을 35∼45℃에서 3∼5시간 동안 실시할 수 있다.In the above, the cooling of the ground bean sprouts can be carried out at 35 to 45 ° C for 3 to 5 hours.
상기에서 땅콩나물의 냉각은 증기로 증숙한 땅콩나물을 40℃에서 4시간 동안 실시할 수 있다.In the above, the cooling of the ground bean sprouts can be carried out at 40 ° C for 4 hours by using the steamed ground bean sprouts.
상기에서 땅콩나물의 냉각은 증숙한 땅콩나물을 증숙 온도 보다 낮은 온도에서 일정시간 동안 유지한다는 의미로서 냉각이라는 표현을 사용한 것이다.In the above, the cooling of the ground bean sprouts means that the coarse ground bean sprouts are maintained at a temperature lower than the steaming temperature for a predetermined time, and the expression "cooling" is used.
상기에서 땅콩나물의 증숙 및 냉각은 수회, 바람직하게는 9회 이하 실시할 수 있다.In the above, the ripening and cooling of the ground bean sprouts can be carried out several times, preferably nine times or less.
상기에서 땅콩나물의 증숙 및 냉각은 2회 이상 9회 이하 실시할 수 있다.In the above, the ripening and cooling of the ground bean sprouts can be carried out two times or more and nine times or less.
상기에서 땅콩나물의 증숙 및 냉각은 2∼5회 실시할 수 있다.In the above, the ripening and cooling of the ground bean sprouts can be carried out 2 to 5 times.
상기에서 땅콩나물의 증숙 및 냉각은 2회 실시할 수 있다. In the above, the ripening and cooling of the ground bean sprouts can be carried out twice.
상기에서 땅콩나물은 땅콩을 발아시켜 새싹이 나온 후 7∼11일 후에 얻은 것을 사용할 수 있다.In the above, the ground bean sprouts may be obtained from germination peanuts 7-11 days after emergence of the buds.
상기에서 땅콩나물은 땅콩을 발아시켜 새싹이 나온 후 7∼11일 후에 얻은 것을 0.5∼1.5cm 크기로 마쇄한 것을 사용할 수 있다. In the above, the ground bean sprouts may be ground to a size of 0.5 to 1.5 cm obtained after germination of peanuts and after 7 to 11 days from emergence of the buds.
상기에서 땅콩나물은 땅콩을 발아시켜 새싹이 나온 후 7∼11일 후에 얻은 땅콩나물을 -10℃∼0℃에서 1∼10일간 동결 건조한 다음 0.5∼1.5cm 크기로 마쇄한 것을 사용할 수 있다. The ground bean sprouts can be obtained by freeze-drying the ground bean sprouts obtained 7-11 days after the sprouts germinate by peanut germination at -10 ° C to 0 ° C for 1 to 10 days, and then ground to 0.5 to 1.5 cm.
상기에서 땅콩나물은 땅콩을 발아시켜 새싹이 나온 후 10일 후에 얻은 것을 사용할 수 있다.In the above, the ground bean sprouts can be obtained after germination of peanuts and after 10 days from emergence of buds.
상기에서 땅콩나물은 땅콩을 발아시켜 새싹이 나온 후 10일 후에 얻은 것을 1.0cm 크기로 마쇄한 것을 사용할 수 있다. In the above, the ground bean sprouts can be obtained by grinding peanuts and grinding the seeds obtained after 10 days from the emergence of the sprouts to a size of 1.0 cm.
상기에서 땅콩나물은 땅콩을 발아시켜 새싹이 나온 후 10일 후에 얻은 땅콩나물을 -3℃에서 7일간 동결 건조한 다음 것을 1.0cm 크기로 마쇄한 것을 사용할 수 있다.
In the above, the ground bean sprouts can be obtained by lyophilizing the ground bean sprouts obtained 10 days after germination of the peanut by sprinkling at -3 ° C for 7 days, and then grinding the sprouts to a size of 1.0 cm.
(2)땅콩나물 열수 추출 단계(2) Step of extracting the ground bean sprout
상기의 증숙 및 냉각 공정을 실시한 땅콩나물은 열수로 추출하여 추출액을 얻을 수 있다.The land bean sprouts subjected to the above-mentioned steaming and cooling processes can be extracted with hot water to obtain an extract.
상기의 증숙 및 냉각 공정을 실시한 땅콩나물을 땅콩나물 중량 대비 5∼20배 중량의 정제수에 넣고 95∼120℃에서 6∼12시간 열수 추출하여 추출액을 얻을 수 있다.The ground bean sprouts which have been subjected to the above-mentioned steaming and cooling processes are placed in purified water having a weight of 5 to 20 times the weight of the ground bean sprouts and extracted with hot water at 95 to 120 ° C for 6 to 12 hours to obtain an extract.
상기의 증숙 및 냉각 공정을 실시한 땅콩나물을 땅콩나물 중량 대비 10배 중량의 정제수에 넣고 100℃에서 7시간 열수 추출하여 추출액을 얻을 수 있다.The ground bean sprouts subjected to the above-mentioned steaming and cooling processes are placed in purified water having a weight of 10 times the weight of the ground bean sprouts and extracted with hot water at 100 ° C for 7 hours to obtain an extract.
상기의 증숙 및 냉각 공정을 실시한 땅콩나물을 땅콩나물 중량 대비 10배 중량의 정제수에 넣고 100℃에서 7시간 열수 추출하여 추출액을 얻을 수 있다.
The ground bean sprouts subjected to the above-mentioned steaming and cooling processes are placed in purified water having a weight of 10 times the weight of the ground bean sprouts and extracted with hot water at 100 ° C for 7 hours to obtain an extract.
(3)진공 농축 단계;(3) vacuum concentration step;
상기의 (2)땅콩나물 열수 추출 단계에서 얻은 추출액을 진공 농축한다.The extract obtained in the above step (2) of extracting the ground bean sprout hot water is concentrated in vacuo.
상기의 (2)땅콩나물 열수 추출 단계에서 얻은 추출액을 90∼95℃에서 60∼70brix가 되도록 진공 농축한다.The extract obtained in the step (2) of extracting the ground bean sprout hot water is concentrated in vacuo at 90-95 ° C to 60-70 brix.
상기의 (2)땅콩나물 열수 추출 단계에서 얻은 추출액을 90∼95℃에서 고형분의 함량이 60∼70brix가 되도록 진공 농축한다.The extract obtained in the step (2) of extracting the ground bean sprouts hot water is concentrated in vacuo at 90 to 95 캜 such that the solid content is 60 to 70 brix.
상기의 (2)땅콩나물 열수 추출 단계에서 얻은 추출액을 95℃에서 60brix가 되도록 진공 농축한다.The extract obtained in the step (2) of extracting the ground bean sprouts hot water is concentrated in vacuo at 95 ° C to a concentration of 60 brix.
상기의 (2)땅콩나물 열수 추출 단계에서 얻은 추출액을 95℃에서 고형분의 함량이 60brix가 되도록 진공 농축한다.
The extract obtained in the step (2) of extracting the ground bean sprouts hot water is concentrated in vacuo at 95 ° C to a solid content of 60brix.
본 발명의 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법은 땅콩나물을 증기로 증숙하기 전에 땅콩나물을 저주파 처리하는 공정을 추가로 더 포함할 수 있다.The method of extracting the ground bean sprouts with increased resveratrol content of the present invention may further include a process of low-frequency treating the ground bean sprouts before steaming the ground bean sprouts.
상기에서 땅콩나물을 증기로 증숙하기 전에 땅콩나물을 20∼25℃에서 5∼10kHz으로 5분∼1시간(hr) 동안 저주파 처리하는 공정을 추가로 더 포함할 수 있다.The method may further include a step of subjecting the ground bean sprouts to low-frequency treatment at 20 to 25 DEG C at 5 to 10 kHz for 5 minutes to 1 hour (hr) before steaming the ground bean sprouts.
상기에서 땅콩나물을 증기로 증숙하기 전에 땅콩나물을 25℃에서 7.5kHz으로 30분(min) 동안 저주파 처리하는 공정을 추가로 더 포함할 수 있다.
The method may further include the step of subjecting the ground bean sprouts to low-frequency treatment at 25 DEG C and 7.5 kHz for 30 minutes (min) before steam-boiling the ground bean sprouts.
본 발명의 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법에 대해 다양한 조건으로 실시한바, 본 발명의 목적을 달성하기 위해서는 상기에서 언급한 조건에 의해 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법을 제공하는 것이 바람직하다.
In order to achieve the object of the present invention, a method for extracting land bean sprouts having increased resveratrol content according to the present invention is provided. .
본 발명은 상기에서 언급한 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법에 의해 얻은 땅콩나물 추출물을 포함한다.
The present invention includes a ground bean sprouts extract obtained by the above-mentioned method of extracting land bean sprouts with increased content of resveratrol.
본 발명은 상기에서 언급한 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법에 의해 얻은 땅콩나물 추출물을 함유하는 식품학적 조성물을 나타낸다.The present invention relates to a food composition comprising a ground bean sprouts extract obtained by the above-mentioned method for extracting land bean sprouts with increased content of resveratrol.
본 발명은 상기에서 언급한 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법에 의해 얻은 땅콩나물 추출물 및 식품학적으로 사용할 수 있는 부형제를 함유하는 식품학적 조성물을 나타낸다.The present invention is a food composition comprising a soil bean sprouts extract obtained by the method of extracting the land bean sprouts having an increased amount of resveratrol mentioned above and a food-grade excipient.
상기의 식품학적 조성물은 정제(tablet), 환(丸,) 캡슐제(capsule), 산제(powder), 액제(liquid phase)의 제형으로 제공될 수 있다.The above food composition may be provided in the form of tablets, capsules, powders, and liquid phases.
상기의 식품학적 조성물에서 땅콩나물 추출물은 식품학적 조성물 전체 중량 대비 0.01∼99.99중량%가 포함될 수 있다.In the above food composition, the ground bean sprouts extract may contain 0.01 to 99.99% by weight based on the total weight of the food composition.
상기의 식품학적 조성물에서 땅콩나물 추출물은 식품학적 조성물 전체 중량 대비 0.5∼99.5중량%가 포함될 수 있다.In the above food composition, the ground bean sprouts extract may contain 0.5 to 99.5% by weight based on the total weight of the food composition.
상기의 식품학적 조성물에서 땅콩나물 추출물은 식품학적 조성물 전체 중량 대비 1∼99중량%가 포함될 수 있다.
In the above food composition, the ground bean sprouts extract may contain 1 to 99% by weight based on the total weight of the food composition.
이하 본 발명의 내용을 제조예, 실시예, 시험예 및 적용예를 통하여 구체적으로 설명한다. 그러나, 이들은 본 발명을 보다 상세하게 설명하기 위한 것으로 본 발명의 권리범위가 이들에 의해 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail by way of Production Examples, Examples, Test Examples and Application Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.
<제조예> 땅콩나물 제조<Preparation Example> Production of ground bean sprouts
본 발명에서 사용된 땅콩나물의 땅콩 종자(Arachis hypogaea L.)는 국내 주요 땅콩 생산지인 충북에서 수확된 팔광(八廣) 땅콩으로 산지에서 직접 구입하였고, 구입한 땅콩을 경기도 양평에서 파종하여 11일간 재배한 것을 수확하여 본 실험의 시료로 사용하였다.The peanut seeds (Arachis hypogaea L.) of the land bean sprouts used in the present invention were purchased directly from the mountain in Palungkwang peanut harvested in Chungbuk, which is the major peanut production area in Korea. The purchased peanuts were sown in Yangpyeong, The cultivated plants were harvested and used as a sample of this experiment.
땅콩 종자의 형태학적 특성은 종자의 종단길이가 17.5∼20.5mm 범위에 있었고, 횡단직경은 8.5∼10.0mm 로 분포되었다. 종자형태는 타원형이며, 종피의 색은 짙은 갈색이고 파종 후 11일 경과한 땅콩나물은 도 1에 나타내었다.
The morphological characteristics of the peanut seeds ranged from 17.5 to 20.5 mm in length and 8.5 to 10.0 mm in transverse diameter. The seed form is elliptical, the color of the seed coat is dark brown, and the ground bean sprouts that have passed 11 days after sowing are shown in Fig.
<실시예 1>≪ Example 1 >
땅콩나물을 95℃의 증기(steam)로 4시간 동안 증숙 후 40℃에서 4시간 냉각하는 증숙 및 냉각의 공정을 2회 실시하였다.The ground bean sprouts were steamed at 95 ℃ for 4 hours and then cooled at 40 ℃ for 4 hours.
상기의 증숙 후 냉각 공정을 2회 실시한 땅콩나물을 땅콩나물 중량 대비 8배 중량의 정제수에 넣고 100℃에서 7시간 열수 추출하여 추출액을 얻었다.The ground bean sprouts, which had been subjected to the cooling process after the above-mentioned boiling, were placed in purified water having a weight of 8 times the weight of the ground bean sprouts and subjected to hot water extraction at 100 ° C for 7 hours to obtain an extract.
상기의 추출액을 여과지(Whatman No.4)를 이용하여 여과한 후 95℃에서 고형분의 함량이 60brix가 되도록 진공 농축하여 땅콩나물 추출물을 제조하였다(도 2 참조).The extract was filtered using a filter paper (Whatman No. 4) and concentrated in vacuo at 95 ° C. to a solid content of 60 brix to prepare a ground bean sprouts extract (see FIG. 2).
상기에서 땅콩나물은 상기의 <제조예>에서 제조한 땅콩나물을 -3℃에서 7일간 동결 건조한 후 1.0cm 크기로 마쇄한 것을 사용하였다.
The above-mentioned ground bean sprouts were prepared by lyophilizing the ground bean sprouts prepared in the above <Production Example> at -3 DEG C for 7 days, and then grinding them to a size of 1.0 cm.
<비교예><Comparative Example>
기존의 땅콩나물 추출방법을 이용하여 하기와 같은 방법으로 땅콩나물 열수 추출물을 제조하였다. A ground bean sprout hot water extract was prepared by the following method using the existing method of extracting land bean sprouts.
땅콩나물에 땅콩나물 중량 대비 10배의 순수 정제수를 가하고 110℃의 워터 배쓰(water bath)에서 30분간 300rpm으로 교반하여 추출한 후 25℃에서 10시간 방치하여 1차 추출을 하였다. 1차 추출 후 다시 땅콩나물 중량 대비 5배의 정제수를 첨가하고 100℃에서 3시간 동안 300rpm으로 교반하여 2차 추출을 하여 추출액을 얻었다. 10 times pure purified water was added to the ground bean sprouts, 10 times as much as the ground bean sprouts, extracted with stirring at 300 rpm for 30 minutes in a water bath at 110 ° C, and left for 10 hours at 25 ° C for primary extraction. After the first extraction, 5 times more purified water was added to the ground soybean sprout weight, and the mixture was stirred at 100 rpm for 3 hours at 300 rpm for secondary extraction to obtain an extract.
상기의 추출액을 여과지(Whatman No.4)로 여과한 후 여액을 고형분 함량이 60brix가 되도록 진공 농축을 하여 땅콩나물 추출물을 얻었으며, 진공 농축 시 증발온도는 60℃로 하였다(도 3 참조).
The extract was filtered through a filter paper (Whatman No. 4), and the filtrate was concentrated in vacuo to a solid content of 60 brix to obtain a ground bean sprouts extract. The evaporation temperature in the vacuum concentration was 60 ° C (see FIG. 3).
<시험예><Test Example>
상기 실시예 1 및 비교예에서 각각 제조한 땅콩나물 추출물들의 시료를 다음과 같은 방법으로 전처리를 하였다. Samples of the ground bean sprouts extracts prepared in Example 1 and Comparative Example were pre-treated in the following manner.
땅콩나물 추출물 1mL와 에탄올(ethanol) 10mL를 혼합하여 3분간 100rpm으로 교반시킨 후 Ultrasonicator(Sonics & Materials, Newtown, CT, USA)로 5분간 소니케이션(sonication) 처리를 하였다. 그 다음 원심분리기(Eppendorf AG, Hamburg, Germany)를 이용하여 20℃, 18,000×g, 15분간 원심분리하여 상층액을 분리하고, 상기의 상층액 1mL를 취하여 나일론 시린지 필터(nylon syringe filter)로 여과시켜 분석시료로 사용하였다.
1 ml of the ground bean sprouts extract and 10 ml of ethanol were mixed and stirred at 100 rpm for 3 minutes and sonicated for 5 minutes with an ultrasonicator (Sonics & Materials, Newtown, CT, USA). Then, the supernatant was separated by centrifugation using a centrifuge (Eppendorf AG, Hamburg, Germany) at 20 ° C and 18,000 × g for 15 minutes, and 1 mL of the supernatant was collected and filtered with a nylon syringe filter Were used as analytical samples.
상기의 실시예 1 및 비교예에서 각각 제조한 땅콩나물 추출물들의 분석시료에 대하여 실시예 1에서 제조한 땅콩나물 추출물의 레스베라트롤의 정량분석 및 비교예에서 제조한 땅콩나물 추출물의 레스베라트롤의 정량분석을 아래와 같이 실시하였다.Quantitative analysis of resveratrol of the ground bean sprouts extract prepared in Example 1 and quantitative analysis of resveratrol of the ground bean sprouts extract prepared in Comparative Example were conducted on the analytical samples of the ground bean sprouts extracts prepared in Example 1 and Comparative Example, Respectively.
레스베라트롤의 정량분석에 사용한 고속액체크로마토그래피(HPLC)는 Agilent Technologies 1200 series를 이용하였다. High performance liquid chromatography (HPLC) used for quantitative analysis of resveratrol was performed with Agilent Technologies 1200 series.
컬럼은 Waters Surfire C18(150mm×4.6mm, 5㎛)를 사용했으며, 0.6ml/min의 속도로 이동상을 흘려 UV-Vis detector를 이용하여 306nm에서 측정하였다. 이동상은 하기 표 1과 같은 조건으로 사용하여 용출시켰으며, 20㎕를 주입하여 정량분석을 실시하였다.The column was a Waters Surfire C 18 (150 mm × 4.6 mm, 5 μm), flowed at a rate of 0.6 ml / min and measured at 306 nm using a UV-Vis detector. The mobile phase was eluted using the conditions shown in Table 1 below, and 20 μl of the solution was injected and quantitatively analyzed.
표준용액은 100mg/L을 에탄올(ethanol)에 용해한 후 희석하여 각각의 크로마토그램을 얻었으며, peak 면적당 표준용액 농도의 관계로 검량선을 작성하여 땅콩나물 추출물의 레스베라트롤 정량분석에 적용하였다.The standard solutions were prepared by dissolving 100 mg / L in ethanol and diluting them to obtain chromatograms. The calibration curves were prepared with respect to the standard solution concentration per peak area and applied to the resveratrol quantitative analysis of the ground bean sprouts extract.
실시예 1 및 비교예에서 각각 제조한 땅콩나물 추출물들의 분석시료를 HPLC를 이용하여 레스베라트롤의 정량분석을 한 결과를 아래의 표 2에 나타내었다.The analytical samples of the ground bean sprouts extracts prepared in Example 1 and Comparative Example were subjected to quantitative analysis of resveratrol by HPLC, and the results are shown in Table 2 below.
Brix
*Mean±SD (n=3)
* Mean SD (n = 3)
상기 표 2에서와 같이 실시예 1에서 제조한 땅콩나물 추출물의 레스베라트롤의 함량은 153.36ug/ml로 나타났으며, 비교예에서 제조한 땅콩나물 추출물의 레스베라트롤의 함량은 56.67ug/ml로 측정되어 본 발명의 실시예 1에서 제조한 땅콩나물 추출물은 비교예에서 제조한 땅콩나물 추출물에 비해 레스베라트롤의 함량을 270%로 대폭 증가되었음을 알 수 있었다.As shown in Table 2, the content of resveratrol in the ground bean sprouts extract prepared in Example 1 was 153.36 ug / ml, and the content of resveratrol in the ground bean sprouts extract prepared in Comparative Example was 56.67 ug / ml It was found that the content of resveratrol in the ground bean sprouts extract prepared in Example 1 of the present invention was significantly increased to 270% as compared with that of the ground bean sprouts extract prepared in Comparative Example.
상기의 표 2의 결과에서 알 수 있는 바와 같이 본 발명에 의해 제조한 땅콩나물 추출물은 종래 비교예에서 제조한 땅콩나물 추출물에 비해 레스베라트롤의 함량이 대폭 증가하는 것으로 볼 때 땅콩나물 추출방법의 개발은 땅콩나물 추출물을 기능성 식품소재로의 사용을 더욱 더 가능케 할 수 있다고 사료된다.
As can be seen from the results of Table 2 above, the land bean sprouts extract prepared according to the present invention has a significantly increased resveratrol content compared with the land bean sprouts extract prepared in the conventional comparative example, It is considered that the ground bean sprouts extract can be used more as a functional food material.
<실시예 2>≪ Example 2 >
땅콩나물을 95℃의 증기(steam)로 4시간 동안 증숙 후 40℃에서 4시간 냉각하는 증숙 및 냉각의 공정을 3회 실시하였다.The ground bean sprouts were steamed at 95 ℃ for 4 hours and cooled at 40 ℃ for 4 hours.
상기의 증숙 후 냉각 공정을 3회 실시한 땅콩나물을 땅콩나물 중량 대비 8배 중량의 정제수에 넣고 100℃에서 7시간 열수 추출하여 추출액을 얻었다.The ground bean sprouts which had been subjected to the cooling process after the above-mentioned three times of the above-mentioned boiling were put into purified water having a weight of 8 times the weight of the ground bean sprouts and subjected to hot water extraction at 100 ° C for 7 hours to obtain an extract.
상기의 추출액을 여과지(Whatman No.4)를 이용하여 여과한 후 95℃에서 고형분의 함량이 60brix가 되도록 진공 농축하여 땅콩나물 추출물을 제조하였다.The extract was filtered using a filter paper (Whatman No. 4), and concentrated in vacuo at 95 ° C. to a solid content of 60 brix to prepare a ground bean sprouts extract.
상기에서 땅콩나물은 상기의 <제조예>에서 제조한 땅콩나물을 -3℃에서 7일간 동결 건조한 후 1.0cm 크기로 마쇄한 것을 사용하였다.
The above-mentioned ground bean sprouts were prepared by lyophilizing the ground bean sprouts prepared in the above <Production Example> at -3 DEG C for 7 days, and then grinding them to a size of 1.0 cm.
<실시예 3>≪ Example 3 >
땅콩나물을 95℃의 증기(steam)로 4시간 동안 증숙 후 40℃에서 4시간 냉각하는 증숙 및 냉각의 공정을 4회 실시하는 것을 제외하고는 상기 실시예 2와 동일한 방법으로 땅콩나물 추출물을 제조하였다.
The ground bean sprouts were prepared in the same manner as in Example 2 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours for 4 times. Respectively.
<실시예 4><Example 4>
땅콩나물을 95℃의 증기(steam)로 4시간 동안 증숙 후 40℃에서 4시간 냉각하는 증숙 및 냉각의 공정을 5회 실시하는 것을 제외하고는 상기 실시예 2와 동일한 방법으로 땅콩나물 추출물을 제조하였다.
The ground bean sprouts were prepared in the same manner as in Example 2 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours for 5 times. Respectively.
<실시예 5>≪ Example 5 >
땅콩나물을 95℃의 증기(steam)로 4시간 동안 증숙 후 40℃에서 4시간 냉각하는 증숙 및 냉각의 공정을 6회 실시하는 것을 제외하고는 상기 실시예 2와 동일한 방법으로 땅콩나물 추출물을 제조하였다.
The ground bean sprouts were prepared in the same manner as in Example 2 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours. Respectively.
<실시예 6>≪ Example 6 >
땅콩나물을 95℃의 증기(steam)로 4시간 동안 증숙 후 40℃에서 4시간 냉각하는 증숙 및 냉각의 공정을 7회 실시하는 것을 제외하고는 상기 실시예 2와 동일한 방법으로 땅콩나물 추출물을 제조하였다.
The ground bean sprouts were prepared in the same manner as in Example 2 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours for 7 times. Respectively.
<실시예 7>≪ Example 7 >
땅콩나물을 95℃의 증기(steam)로 4시간 동안 증숙 후 40℃에서 4시간 냉각하는 증숙 및 냉각의 공정을 8회 실시하는 것을 제외하고는 상기 실시예 2와 동일한 방법으로 땅콩나물 추출물을 제조하였다.
The ground bean sprouts were prepared in the same manner as in Example 2 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours for 8 times. Respectively.
<실시예 8>≪ Example 8 >
땅콩나물을 95℃의 증기(steam)로 4시간 동안 증숙 후 40℃에서 4시간 냉각하는 증숙 및 냉각의 공정을 9회 실시하는 것을 제외하고는 상기 실시예 2와 동일한 방법으로 땅콩나물 추출물을 제조하였다.
The ground bean sprouts were prepared in the same manner as in Example 2 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours for 9 times. Respectively.
<실시예 9>≪ Example 9 >
땅콩나물을 95℃의 증기(steam)로 4시간 동안 증숙 후 40℃에서 4시간 냉각하는 증숙 및 냉각의 공정을 2회 실시하였다.The ground bean sprouts were steamed at 95 ℃ for 4 hours and then cooled at 40 ℃ for 4 hours.
상기의 증숙 후 냉각 공정을 2회 실시한 땅콩나물을 땅콩나물 중량 대비 8배 중량의 정제수에 넣고 100℃에서 7시간 열수 추출하여 추출액을 얻었다.The ground bean sprouts, which had been subjected to the cooling process after the above-mentioned boiling, were placed in purified water having a weight of 8 times the weight of the ground bean sprouts and subjected to hot water extraction at 100 ° C for 7 hours to obtain an extract.
상기의 추출액을 여과지(Whatman No.4)를 이용하여 여과한 후 95℃에서 고형분의 함량이 60brix가 되도록 진공 농축하여 땅콩나물 추출물을 제조하였다.The extract was filtered using a filter paper (Whatman No. 4), and concentrated in vacuo at 95 ° C. to a solid content of 60 brix to prepare a ground bean sprouts extract.
상기에서 땅콩나물은 상기의 <제조예>에서 제조한 땅콩나물을 25℃에서 7.5kHz으로 30분(min) 동안 저주파 처리한 다음 1.0cm 크기로 마쇄한 것을 사용하였다.
The above-mentioned ground bean sprouts were obtained by subjecting the ground bean sprouts prepared in the above <Preparation Example> to low-frequency treatment at 25 DEG C at 7.5 kHz for 30 minutes (min), followed by grinding to a size of 1.0 cm.
<실시예 10>≪ Example 10 >
땅콩나물을 95℃의 증기(steam)로 4시간 동안 증숙 후 40℃에서 4시간 냉각하는 증숙 및 냉각의 공정을 3회 실시하는 것을 제외하고는 상기 실시예 9와 동일한 방법으로 땅콩나물 추출물을 제조하였다.
The ground bean sprouts were prepared in the same manner as in Example 9 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours for 3 times. Respectively.
<실시예 11>≪ Example 11 >
땅콩나물을 95℃의 증기(steam)로 4시간 동안 증숙 후 40℃에서 4시간 냉각하는 증숙 및 냉각의 공정을 4회 실시하는 것을 제외하고는 상기 실시예 9와 동일한 방법으로 땅콩나물 추출물을 제조하였다.
The ground bean sprouts were prepared in the same manner as in Example 9 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours for 4 times. Respectively.
<실시예 12>≪ Example 12 >
땅콩나물을 95℃의 증기(steam)로 4시간 동안 증숙 후 40℃에서 4시간 냉각하는 증숙 및 냉각의 공정을 5회 실시하는 것을 제외하고는 상기 실시예 9와 동일한 방법으로 땅콩나물 추출물을 제조하였다.
The ground bean sprouts were prepared in the same manner as in Example 9 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours. Respectively.
<실시예 13>≪ Example 13 >
땅콩나물을 95℃의 증기(steam)로 4시간 동안 증숙 후 40℃에서 4시간 냉각하는 증숙 및 냉각의 공정을 6회 실시하는 것을 제외하고는 상기 실시예 9와 동일한 방법으로 땅콩나물 추출물을 제조하였다.
The ground bean sprouts were prepared in the same manner as in Example 9 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours for 6 times. Respectively.
<실시예 14>≪ Example 14 >
땅콩나물을 95℃의 증기(steam)로 4시간 동안 증숙 후 40℃에서 4시간 냉각하는 증숙 및 냉각의 공정을 7회 실시하는 것을 제외하고는 상기 실시예 9와 동일한 방법으로 땅콩나물 추출물을 제조하였다.
The ground bean sprouts were prepared in the same manner as in Example 9 except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours for 7 times. Respectively.
<실시예 15>≪ Example 15 >
땅콩나물을 95℃의 증기(steam)로 4시간 동안 증숙 후 40℃에서 4시간 냉각하는 증숙 및 냉각의 공정을 8회 실시하는 것을 제외하고는 상기 실시예 9와 동일한 방법으로 땅콩나물 추출물을 제조하였다.
The ground bean sprouts extract was prepared in the same manner as in Example 9, except that the bean sprouts were steamed at 95 ° C for 4 hours and then cooled at 40 ° C for 4 hours. Respectively.
<실시예 16>≪ Example 16 >
땅콩나물을 95℃의 증기(steam)로 4시간 동안 증숙 후 40℃에서 4시간 냉각하는 증숙 및 냉각의 공정을 9회 실시하는 것을 제외하고는 상기 실시예 9와 동일한 방법으로 땅콩나물 추출물을 제조하였다.
The ground bean sprouts were prepared in the same manner as in Example 9, except that the bean sprouts were matured at 95 ° C for 4 hours and cooled at 40 ° C for 4 hours. Respectively.
<적용예 1> 식품학적 조성물의 제조≪ Application Example 1 > Preparation of food composition
상기 실시예 1에서 제조한 땅콩나물 추출물을 동결 건조하여 분말화한 땅콩나물 추출물 분말을 이용하여 하기의 산제 내지 과립제의 식품학적 조성물을 제조하였다. The ground bean sprouts extract prepared in Example 1 was lyophilized and powdered to prepare a food composition of the following powder or granules.
1. 산제의 제조1. Manufacturing of powder
실시예 1의 땅콩나물 추출물의 분말 3g3 g of the ground bean sprouts extract powder of Example 1
유당 2gLactose 2g
상기의 성분을 혼합하고 기밀포에 충진하여 산제를 제조하였다.
The above components were mixed and packed in airtight bags to prepare powders.
2. 정제의 제조2. Preparation of tablets
실시예 1의 땅콩나물 추출물의 분말 150㎎150 mg of the ground bean sprouts extract powder of Example 1
옥수수전분 150㎎150 mg of corn starch
유당 150㎎Lactose 150 mg
스테아린산 마그네슘 2.5㎎2.5 mg of magnesium stearate
상기의 성분을 혼합한 후 타정하여 정제를 제조하였다.
The above components were mixed and then tableted to prepare tablets.
3. 캡슐제의 제조3. Preparation of capsules
실시예 1의 땅콩나물 추출물의 분말 150㎎150 mg of the ground bean sprouts extract powder of Example 1
옥수수전분 150㎎150 mg of corn starch
유당 150㎎Lactose 150 mg
스테아린산 마그네슘 2.5㎎2.5 mg of magnesium stearate
상기의 성분을 혼합한 후 젤라틴 캡슐에 충전하여 캡슐제를 제조하였다.
The above components were mixed and filled in gelatin capsules to prepare capsules.
4. 환의 제조4. Manufacture of rings
실시예 1의 땅콩나물 추출물의 분말 1.5g1.5 g of the powder of the ground bean sprouts extract of Example 1
유당 2.0gLactose 2.0g
글리세린 1.5gGlycerin 1.5 g
자일리톨 0.5gXylitol 0.5 g
상기의 성분을 혼합한 후, 제환기를 이용하여 1환 당 5.5g이 되도록 제조하였다.
After mixing the above components, 5.5 g per one ring was prepared using a ventilator.
5. 과립의 제조5. Manufacture of granules
실시예 1의 땅콩나물 추출물의 분말 200㎎200 mg of the ground bean sprouts extract powder of Example 1
대두추출물 100㎎Soybean extract 100 mg
포도당 250㎎250 mg of glucose
전분 600㎎600 mg of starch
상기의 성분을 혼합한 후, 35% 에탄올 100㎎을 첨가하여 60℃에서 건조하여 과립을 형성한 후 포에 충진하였다.
After mixing the above components, 100 mg of 35% ethanol was added and the mixture was dried at 60 ° C to form granules, which were then filled in a capsule.
<적용예 2> 식품학적 조성물의 제조≪ Application Example 2 > Preparation of food composition
상기 실시예 9에서 제조한 땅콩나물 추출물을 동결 건조하여 분말화한 땅콩나물 추출물 분말을 이용하여 하기의 산제 내지 과립제의 식품학적 조성물을 제조하였다. The ground bean sprouts extract prepared in Example 9 was lyophilized and powdered to prepare a food composition of the following powder or granules.
1. 산제의 제조1. Manufacturing of powder
실시예 1의 땅콩나물 추출물의 분말 3g3 g of the ground bean sprouts extract powder of Example 1
유당 2gLactose 2g
상기의 성분을 혼합하고 기밀포에 충진하여 산제를 제조하였다.
The above components were mixed and packed in airtight bags to prepare powders.
2. 정제의 제조2. Preparation of tablets
실시예 1의 땅콩나물 추출물의 분말 150㎎150 mg of the ground bean sprouts extract powder of Example 1
옥수수전분 150㎎150 mg of corn starch
유당 150㎎Lactose 150 mg
스테아린산 마그네슘 2.5㎎2.5 mg of magnesium stearate
상기의 성분을 혼합한 후 타정하여 정제를 제조하였다.
The above components were mixed and then tableted to prepare tablets.
3. 캡슐제의 제조3. Preparation of capsules
실시예 1의 땅콩나물 추출물의 분말 150㎎150 mg of the ground bean sprouts extract powder of Example 1
옥수수전분 150㎎150 mg of corn starch
유당 150㎎Lactose 150 mg
스테아린산 마그네슘 2.5㎎2.5 mg of magnesium stearate
상기의 성분을 혼합한 후 젤라틴 캡슐에 충전하여 캡슐제를 제조하였다.
The above components were mixed and filled in gelatin capsules to prepare capsules.
4. 환의 제조4. Manufacture of rings
실시예 1의 땅콩나물 추출물의 분말 1.5g1.5 g of the powder of the ground bean sprouts extract of Example 1
유당 2.0gLactose 2.0g
글리세린 1.5gGlycerin 1.5 g
자일리톨 0.5gXylitol 0.5 g
상기의 성분을 혼합한 후, 제환기를 이용하여 1환 당 5.5g이 되도록 제조하였다.
After mixing the above components, 5.5 g per one ring was prepared using a ventilator.
5. 과립의 제조5. Manufacture of granules
실시예 1의 땅콩나물 추출물의 분말 200㎎200 mg of the ground bean sprouts extract powder of Example 1
대두추출물 100㎎Soybean extract 100 mg
포도당 250㎎250 mg of glucose
전분 600㎎600 mg of starch
상기의 성분을 혼합한 후, 35% 에탄올 100㎎을 첨가하여 60℃에서 건조하여 과립을 형성한 후 포에 충진하였다.
After mixing the above components, 100 mg of 35% ethanol was added and the mixture was dried at 60 ° C to form granules, which were then filled in a capsule.
상술한 바와 같이, 본 발명의 바람직한 제조예, 실시예, 시험예 및 적용예를 참조하여 설명하였지만 해당 기술 분야의 숙련된 당업자라면 하기의 특허청구범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.
Although the present invention has been described with reference to the preferred embodiments, examples, test examples, and application examples, it should be understood by those skilled in the art that the scope of the present invention is not limited by the scope of the present invention. It will be understood that various modifications and changes may be made in the present invention.
본 발명은 종래 알려진 땅콩나물 추출방법에 의해 얻은 땅콩나물 추출물에 비해 레스베라트롤의 함량이 증가된 땅콩나물 추출물을 얻을 수 있으며, 상기의 레스베라트롤의 함량이 증가된 땅콩나물 추출물을 다양한 식품 소재로 사용할 수 있어 땅콩나물 재배 농가 및 지역사회에 경제적 이익향상에 기여할 수 있어 산업상 이용가능성이 있다.
The present invention can obtain a land bean sprouts extract having an increased resveratrol content compared to a land bean sprouts extract obtained by a conventional method of extracting land bean sprouts and can use the land bean sprouts extract having increased resveratrol content as a variety of food materials It can be used industrially because it can contribute to economic benefits for land bean growers and communities.
Claims (4)
상기의 증숙 후 냉각된 땅콩나물을 열수 추출하여 추출액을 얻는 단계;
상기의 추출액을 진공농축하는 단계를 포함하는 것을 특징으로 하는 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법.A step of cooling the ground bean sprouts after steaming and conducting several times;
Extracting the ground bean sprouts which have been cooled after the above-mentioned mashing by hot water extraction to obtain an extract;
And concentrating the extract in vacuo. The method of extracting land bean sprouts according to any of the preceding claims, wherein the amount of resveratrol is increased.
땅콩나물을 90∼110℃의 증기(steam)로 3∼5시간 동안 증숙 후 35∼45℃에서 3∼5시간 냉각하는 증숙 및 냉각의 공정을 2∼9회 실시하는 단계;
상기의 증숙 후 냉각된 땅콩나물을 땅콩나물 중량 대비 5∼20배 중량의 정제수에 넣고 95∼120℃에서 6∼12시간 열수 추출하여 추출액을 얻는 단계;
상기의 추출액을 90∼95℃에서 48∼60시간 동안 60∼70brix가 되도록 진공농축하는 단계를 포함하는 것을 특징으로 하는 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법.The method according to claim 1,
A step of mixing the ground bean sprouts with steam at 90 to 110 캜 for 3 to 5 hours and then cooling the mixture at 35 to 45 캜 for 3 to 5 hours for 2 to 9 times;
Adding the cooled ground bean sprouts to purified water having a weight of 5 to 20 times the weight of the ground bean sprouts and then subjecting to hot water extraction at 95 to 120 ° C for 6 to 12 hours to obtain an extract;
And concentrating the extracted extract at a temperature of 90 to 95 캜 for 48 to 60 hours in a vacuum of 60 to 70 brix, thereby increasing the content of resveratrol.
땅콩나물을 증숙하기 전에 땅콩나물을 20∼25℃에서 5∼10kHz으로 5분∼1시간 동안 저주파 처리를 실시하는 것을 특징으로 하는 레스베라트롤의 함량이 증가된 땅콩나물의 추출방법.The method according to claim 1,
Wherein the ground bean sprouts are subjected to low-frequency treatment at 20 to 25 캜 and 5 to 10 kHz for 5 minutes to 1 hour before the ground bean sprouts are matured, thereby increasing the content of resveratrol.
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CN105016981B (en) * | 2015-07-07 | 2017-09-15 | 李胜 | The extracting method of resveratrol in a kind of peanut sprout |
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KR20040086962A (en) * | 2003-04-03 | 2004-10-13 | 주식회사 에스엘에스 | Method for Manufacturing Peanut with Increased Resveratrol |
KR20090036192A (en) * | 2007-10-09 | 2009-04-14 | 마혜경 | Cultivating method of peanut sprouts |
KR20140006274A (en) * | 2012-07-02 | 2014-01-16 | 전남대학교산학협력단 | Method for optimal extraction of resveratrol from peanut sprout |
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KR100889232B1 (en) * | 2007-07-25 | 2009-03-16 | 장승수 | Beverage of Raphanus sativus L. and the manufacturing method thereof |
KR20090078203A (en) * | 2008-01-14 | 2009-07-17 | 신영택 | Peanut sprout extract, and food, cosmetic and medicinal composition containing it |
KR101274182B1 (en) * | 2010-02-04 | 2013-06-14 | 주식회사 바이오랜드 | Compositions comprising an extract of Peanut Sprout for prevention or treatment of neurodegenerative diseases |
KR101208841B1 (en) * | 2011-12-08 | 2012-12-05 | 오팔균 | Processing method for bean sprouts |
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KR20090036192A (en) * | 2007-10-09 | 2009-04-14 | 마혜경 | Cultivating method of peanut sprouts |
KR20140006274A (en) * | 2012-07-02 | 2014-01-16 | 전남대학교산학협력단 | Method for optimal extraction of resveratrol from peanut sprout |
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