KR102020586B1 - Healthy foods for elderly comprising animal and plant extracts and process for preparation thereof - Google Patents
Healthy foods for elderly comprising animal and plant extracts and process for preparation thereof Download PDFInfo
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- KR102020586B1 KR102020586B1 KR1020170079071A KR20170079071A KR102020586B1 KR 102020586 B1 KR102020586 B1 KR 102020586B1 KR 1020170079071 A KR1020170079071 A KR 1020170079071A KR 20170079071 A KR20170079071 A KR 20170079071A KR 102020586 B1 KR102020586 B1 KR 102020586B1
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Abstract
본 발명은 동식물 복합 추출물을 함유하는 고령친화 식품 및 그의 제조 방법에 관한 것으로서, 좀 더 상세하게는 동·식물성 소재를 이용하여 영양분과 생리활성물질을 추출하고, 오리 특유의 진한 향과 맛을 중화시키는 한편, 일반적인 고령 소비자의 신체적 특징을 반영한 섭식장애를 개선할 수 있는 동식물 복합 추출물을 함유하는 고령친화 식품 및 그의 제조 방법에 관한 것이다. 본 발명에 의하면 오리의 특유의 향과 맛을 제거하고, 고령자가 부족하기 쉬운 영양성분을 고려하여, 기본영양성분(단백질, 비타민, 미네랄류 등)은 오리와 호박을 이용하여 제공하고, 기능성분(사포닌, 폴리페놀 등)은 사철쑥, 단삼 추출물을 이용하여 섭식 및 저작성이 개선된 연하식 제품을 제공하여 고령화시대에 영향의 균형을 이룬 고령친화식품의 개발을 통한 건강한 사회 구현하는데 일조하고, 지역 농가에서 사육하고 재배되는 농산물 소재를 개발함으로써 지역경제 활성화에 기여하고 안정된 인력 창출을 이룰 수 있다.The present invention relates to an elderly-friendly food containing a composite plant and plant extract and a method for producing the same, more specifically, to extract nutrients and bioactive substances using animal and plant materials, and neutralize the unique flavor and taste of ducks On the other hand, the present invention relates to an aged-friendly food and a method for producing the same, containing a complex of plant and animal extracts that can improve the eating disorders reflecting the physical characteristics of the general elderly consumers. According to the present invention to remove the unique flavor and taste of ducks, in consideration of the nutritional components that elderly people lack, basic nutritional components (proteins, vitamins, minerals, etc.) is provided using ducks and pumpkins, functional ingredients ( Saponins, polyphenols, etc.) contribute to the development of a healthy society through the development of aging-friendly foods that balance the effects of the aging age by providing swallowing-type products with improved feeding and chewability by using extracts of cephalococci and sweet ginseng. By developing agricultural materials that are raised and cultivated by farmers, they can contribute to vitalizing the local economy and create stable manpower.
Description
본 발명은 동식물 복합 추출물을 함유하는 고령친화 식품 및 그의 제조 방법에 관한 것으로서, 좀 더 상세하게는 동·식물성 소재를 이용하여 영양분과 생리활성물질을 추출하고, 오리 특유의 진한 향과 맛을 중화시키는 한편, 일반적인 고령 소비자의 신체적 특징을 반영한 연하장애를 포함한 섭식장애를 개선할 수 있는 동식물 복합 추출물을 함유하는 고령친화 식품 및 그의 제조 방법에 관한 것이다.The present invention relates to an elderly-friendly food containing a composite plant and plant extract and a method for producing the same, more specifically, to extract nutrients and bioactive substances using animal and plant materials, and neutralize the unique flavor and taste of ducks On the other hand, the present invention relates to an aged-friendly food and a method for producing the same, containing a composite plant and plant extract that can improve eating disorders including swallowing disorders reflecting the physical characteristics of the general elderly consumer.
국내의 인구고령화가 빠른 속도로 진행되어, 2008년 고령인구 비중이 전체의 10%를 넘어선 이후, 2026년에는 20%에 접어들어 초고령사회에 진입할 것으로 전망되고 있다(2014 고령자통계, 통계청).As the population aging in Korea is progressing rapidly, the proportion of the aging population in 2008 exceeded 10%, and it is expected to enter 20% in 2026 by the age of 2026. .
이러한 노인인구의 증가는 전 사회적으로 다각적인 영향을 미칠 것으로 여겨지며, 점차 사회문제로 인식되고 있다. 특히 노인의 건강과 이에 큰 영향을 주는 영양 섭취와 식사 형태는 사회적인 요인(독거·저소득층)과 소화기능 저하 등으로 '65세 이상' 노인의 경우 '50세 ~ 64세'에 비해 매우 불량한 수준으로 알려져 있다.The increase in the elderly population is considered to have a multifaceted impact on the whole society and is increasingly recognized as a social problem. In particular, the health of the elderly and the nutritional intake and the type of meal that have a great influence on them are very poor compared to those aged 50 or 64 due to social factors (alone and low-income) and poor digestion. Known.
노인의 건강관리가 사회적 문제로 대두되면서 환자가 아닌 일반 고령자들을 대상으로 한 식품으로서 고령친화식품 개발의 필요성이 제기되고 있다.As the health care of the elderly has emerged as a social problem, the necessity of developing elderly-friendly foods as foods for the elderly, not patients.
현재, 고령식품산업은 증가하고 있지만 영양보충식 형태 특수의료용도식품 시판 및 개발에 초점이 맞춰지고 있다. 즉, 일반 고령자를 위한 식품이라기보다는 환자의 식사 일부를 대신할 목적으로 제조·가공된 식품이 주류를 이루고 있고, 정작 일반 고령자에게 필요한 연하·섭식장애 개선 및 영양이 풍부한 식품은 매우 부족한 실정이다.Currently, the aging food industry is increasing, but the focus is on the marketing and development of nutritionally supplemented specialty foods. That is, food manufactured and processed for the purpose of substituting a part of the patient's meal rather than food for the general elderly constitutes the mainstream, and swallowing and eating disorder improvement and nutrition-rich foods necessary for the general elderly are very short.
연하 장애를 개선하기 위하여 한국 공개특허공보 제10-2017-0055062(2017년05월19일)에는 소고기 대체 단백질원으로 갈색거저리를 이용함으로써 연하곤란자에게도 영양 및 관능적으로 균형영양식 공급을 가능하도록 하며, 특히 갈색거저리의 항암활성으로 인해 병원 치료식 메뉴로도 적용이 가능한 갈색거저리를 이용한 연하식품 및 이의 제조방법이 개시되어 있다.In order to improve swallowing disorder, Korean Patent Publication No. 10-2017-0055062 (May 19, 2017) uses brown mealworm as a source of beef replacement protein to provide nutritionally and sensually balanced nutrition for swallowing dysphagia. In particular, it is disclosed a swallowing food and a method for manufacturing the same using a brown edible which can be applied as a hospital treatment menu due to the anticancer activity of the brown edible.
또한, 한국 등록특허 제10-0398470호(2003년09월02일)에는 물 0.5ℓ에 펙틴 0.5∼1.5g, 잔탄껌 0.5∼1.0g, 소듐알기네이트 0.5∼1.5g, 글루코만난 1∼3.0g을 혼합하여 가열함으로써 용해하고, 이 용해액의 냉각, 응고시 이수(물분자의 유리현상)방지를 위하여 가용성전분 또는 한천 1.0∼2.0g을 첨가하여 이를 완전히 녹이고, 이를 섭씨 80℃로 20분간 유지하여 베이스를 제조하는 베이스 제조단계와; (S20) 곡물, 한약재를 이용한 탕액, 조미료 중 하나 이상을 상기 (S10) 단계에서 제조된 베이스에 배합하는 첨가물 배합단계와; 그리고, (S30) 상기 (S20) 배합단계에서 첨가물이 배합된 베이스를 용기에 넣고 고압멸균하여 연하식품을 완성하는 제품완성단계를 포함하여 이루어진 것을 특징으로 하는 연하식품 제조방법이 개시되어 있으며, 한국 등록특허 제10-0538197호(2005년 12월15일)에 공개된 겔상 식품 및 그의 제조 방법에는 당질, 지질, 단백질, 유기산, 유화제 및 겔화제 등의 유화 혼합물로서, 겔상물 연하(嚥下)곤란 환자에게 영양을 공급하기 위한 식품에 관한 기술을 개시하고 있다.In addition, Korean Patent No. 10-0398470 (September 02, 2003) discloses 0.5 to 1.5 g of pectin, 0.5 to 1.0 g of xanthan gum, 0.5 to 1.5 g of sodium alginate, and 1 to 3.0 g of glucomannan in 0.5 L of water. Dissolve by mixing and heating, and dissolve it completely by adding 1.0 ~ 2.0g of soluble starch or agar in order to prevent water dissipation (free phenomenon of water molecule) during cooling and coagulation. A base manufacturing step of manufacturing a base; (S20) an additive compounding step of blending one or more of grains, sugar solution using a herbal medicine, seasonings to the base prepared in the step (S10); And, (S30) is a method for producing a swallowing food, characterized in that it comprises a product completion step of completing the swallowing food by putting the base in which the additive is blended in the (S20) blending step into a container under high pressure sterilization, Korea Gel-like food disclosed in Korean Patent No. 10-0538197 (December 15, 2005) and a method for preparing the same are emulsified mixtures such as sugars, lipids, proteins, organic acids, emulsifiers and gelling agents, Disclosed is a technique for food for nourishing a patient.
그러나, 이러한 기술들은 단순 연하곤란자의 섭취의 용이성을 향상시키고자 개발된 것인 바, 여전히 대체 단백질원만을 사용하여 연하곤란자에게 사용하기에는 영양측면에서 좀 더 고려할 필요가 있다.However, these techniques have been developed to improve the ease of ingestion of swallowing dysphagia, and it is still necessary to consider more nutritionally to use it for swallowing dysphoria using only alternative protein sources.
본 발명자는 오리와 늙은 호박을 주재로 하여 영양분과 생리활성물질을 추출하고, 오리 특유의 진한 향과 맛을 중화시키는 한편, 일반적인 고령 소비자의 신체적 특징을 반영한 연하장애 또는 섭식장애를 개선할 수 있는 고령친화식품을 제공하고자 예의 연구한 결과, 후술하는 바와 같이 오리, 늙은 호박, 사철쑥 및 단삼을 적절한 추출하여 이를 음료와 죽의 형태로 제조하여 본 결과, 영양성분이 균형을 이루고 기호성이 탁월하여 특히, 고령의 소비자들에게 바람직하게 섭취하는 것이 가능한 것을 발견하고 본 발명을 완성하기에 이르렀다.The present inventors extract nutrients and biologically active substances based on ducks and old pumpkins, neutralize the unique aroma and taste of ducks, and can improve swallowing disorders or eating disorders reflecting the physical characteristics of the general elderly consumers As a result of earnest research to provide elderly-friendly foods, as described below, duck, old pumpkin, cedar mugwort and sweet ginseng are properly extracted and prepared in the form of drinks and porridge, and the nutritional ingredients are balanced and excellent in palatability. Finally, the present inventors have found that it is possible to ingest preferably for older consumers, and have completed the present invention.
따라서, 본 발명의 목적은Therefore, the object of the present invention
오리를 전처리하는 단계;Pretreating the duck;
정제수 또는 에탄올 80~90 중량부에 전처리된 오리 10~20 중량부를 넣고 65~100℃의 온도에서 2 내지 6 시간 동안 추출하는 단계;10 to 20 parts by weight of pretreated duck or 80 to 90 parts by weight of ethanol purified water or extracting for 2 to 6 hours at a temperature of 65 ~ 100 ℃;
상기 단계에서 얻어진 오리 추출물을 농축시키는 단계;Concentrating the duck extract obtained in the step;
전처리된 늙은 호박, 사철쑥 및 단삼을 60 ~ 90 중량부, 5 ~ 20 중량부 및 5~20 중량부로 혼합하여 식물성 재료를 준비하는 단계;Preparing a vegetable material by mixing the pretreated old pumpkin, cedar mugwort and sweet ginseng at 60 to 90 parts by weight, 5 to 20 parts by weight and 5 to 20 parts by weight;
추출용매 80~90 중량부에 상기 단계에서 준비된 식물성 재료 10 ~ 20 중량부를 넣고 65~100℃의 온도에서 2 내지 6 시간 동안 추출하는 단계;10 to 20 parts by weight of the vegetable material prepared in the step to 80 to 90 parts by weight of the extraction solvent and extracting for 2 to 6 hours at a temperature of 65 ~ 100 ℃;
상기 단계에서 얻어진 식물성 재료의 추출물을 농축시키는 단계;Concentrating the extract of the vegetable material obtained in the step;
별도로, 전처리된 곡물을 150~300℃의 온도에서 40~70분 동안 볶는 단계;Separately, roasting the pretreated grain at a temperature of 150 ~ 300 ℃ for 40 to 70 minutes;
상기 단계에서 얻어진 오리 및 식물의 농축 추출물을 10~20:80~90의 중량비로 혼합한 후, 상기 오리 및 식물의 농축 추출물 65~75 중량부와 볶은 곡물 25~35 중량부를 혼합하는 단계;Mixing the concentrated extracts of ducks and plants obtained in the above step in a weight ratio of 10-20: 80-90, then mixing 65-75 parts by weight of the concentrated extracts of ducks and plants with 25-35 parts by weight of roasted grains;
상기 단계에서 얻어진 오리, 식물 및 곡물의 혼합물을 건조시키는 단계;Drying the mixture of duck, plant and grain obtained in the step;
상기 단계의 혼합물을 분말화하는 단계; 및Powdering the mixture of said step; And
상기 단계에서 얻어진 분말 혼합물을 포장하는 단계;를 포함하는 것을 특징으로 하는 동식물 복합 추출물을 함유하는 고령친화 식품의 제조 방법을 제공하는 데에 있다.Packaging the powder mixture obtained in the above step; to provide a method for producing an age-friendly food containing a composite flora and fauna extract comprising a.
본 발명에 의하면 오리의 특유의 향과 맛을 제거하고, 고령자가 부족하기 쉬운 영양성분을 고려하여, 기본영양성분(단백질, 비타민, 미네랄류 등)은 오리와 호박을 이용하여 제공하고, 기능성분(사포닌, 폴리페놀 등)은 사철쑥, 단삼 추출물을 이용하여 섭식 및 저작성이 개선된 연하식 제품을 제공하여 고령화시대에 영향의 균형을 이룬 고령친화식품의 개발을 통한 건강한 사회 구현하는데 일조하고, 지역 농가에서 사육하고 재배되는 농산물 소재를 개발함으로써 지역경제 활성화에 기여하고 안정된 인력 창출을 이룰 수 있다.According to the present invention to remove the unique flavor and taste of ducks, in consideration of the nutritional components that elderly people lack, basic nutritional components (proteins, vitamins, minerals, etc.) is provided using ducks and pumpkins, functional ingredients ( Saponins, polyphenols, etc.) contribute to the development of a healthy society through the development of aging-friendly foods that balance the effects of the aging age by providing swallowing-type products with improved feeding and chewability by using extracts of cephalococci and sweet ginseng. By developing agricultural materials that are raised and cultivated by farmers, they can contribute to vitalizing the local economy and create stable manpower.
도 1은 본 발명에 따른 동식물 복합 추출물을 함유하는 고령친화 식품의 제조 방법의 제조 공정도이다.
도 2 및 도 3은 사철쑥과 단삼 추출물의 세포 독성을 시험한 그래프도이다.
도 4는 오리 추출물의 제조된 에멀젼의 SEM 이미지이다1 is a manufacturing process chart of the manufacturing method of the aged-friendly food containing a composite flora and fauna extract according to the present invention.
2 and 3 are graphs of the cytotoxicity of the cedars and Dansam extract.
4 is an SEM image of a prepared emulsion of duck extract.
본 발명은 일면에 있어서The present invention in one aspect
오리를 전처리하는 단계;Pretreating the duck;
정제수 또는 에탄올 80~90 중량부에 전처리된 오리 10~20 중량부를 넣고 65~100℃의 온도에서 2 내지 6 시간 동안 추출하는 단계;10 to 20 parts by weight of pretreated duck or 80 to 90 parts by weight of ethanol purified water or extracting for 2 to 6 hours at a temperature of 65 ~ 100 ℃;
상기 단계에서 얻어진 오리 추출물을 농축시키는 단계;Concentrating the duck extract obtained in the step;
전처리된 늙은 호박, 사철쑥 및 단삼을 60 ~ 90 중량부, 5 ~ 20 중량부 및 5~20 중량부로 혼합하여 식물성 재료를 준비하는 단계;Preparing a vegetable material by mixing the pretreated old pumpkin, cedar mugwort and sweet ginseng at 60 to 90 parts by weight, 5 to 20 parts by weight and 5 to 20 parts by weight;
추출용매 80~90 중량부에 상기 단계에서 준비된 식물성 재료 10 ~ 20 중량부를 넣고 65~100℃의 온도에서 2 내지 6 시간 동안 추출하는 단계;10 to 20 parts by weight of the vegetable material prepared in the step to 80 to 90 parts by weight of the extraction solvent and extracting for 2 to 6 hours at a temperature of 65 ~ 100 ℃;
상기 단계에서 얻어진 식물성 재료의 추출물을 농축시키는 단계;Concentrating the extract of the vegetable material obtained in the step;
별도로, 전처리된 곡물을 150~300℃의 온도에서 40~70분 동안 볶는 단계;Separately, roasting the pretreated grain at a temperature of 150 ~ 300 ℃ for 40 to 70 minutes;
상기 단계에서 얻어진 오리 및 식물의 농축 추출물을 10~20:80~90의 중량비로 혼합한 후, 상기 오리 및 식물의 농축 추출물 65~75 중량부와 볶은 곡물 25~35 중량부를 혼합하는 단계;Mixing the concentrated extracts of ducks and plants obtained in the above step in a weight ratio of 10-20: 80-90, then mixing 65-75 parts by weight of the concentrated extracts of ducks and plants with 25-35 parts by weight of roasted grains;
상기 단계에서 얻어진 오리, 식물 및 곡물의 혼합물을 건조시키는 단계;Drying the mixture of duck, plant and grain obtained in the step;
상기 단계의 혼합물을 분말화하는 단계; 및Powdering the mixture of said step; And
상기 단계에서 얻어진 분말 혼합물을 포장하는 단계;를 포함하는 것을 특징으로 하는 동식물 복합 추출물을 함유하는 고령친화 식품의 제조 방법을 제공한다.Packaging the powder mixture obtained in the above step; provides a method for producing an age-friendly food containing a composite flora and fauna extract comprising a.
본 발명자는 고령의 섭식장애자에 도움을 줄 수 있는 고령친화 식품을 개발하기 위하여 사전 예비실험을 통하여 오리고기, 사철쑥, 및 단삼을 주요 소재로 채택하였다.The present inventors adopted duck meat, cedar mugwort, and sweet ginseng as the main materials through preliminary experiments in order to develop an age-friendly food that can help the elderly eating disorder.
오리고기는 쇠고기나 돼지고기에 비하여 불포화 지방산 비율이 높아 혈관질환을 예방해주고 비타민 무기물 및 영양가가 풍부하여 소비자로부터 각광받고 있으며 필수아미노산과 지방산이 다량 포함되어 있어 기력회복 및 피부미용에도 효과가 뛰어나다고 알려져 있다(농촌진흥청, 농촌영양개선연구, 식품분석표, 2001).Duck meat has a higher proportion of unsaturated fatty acids than beef and pork, which prevents vascular diseases, and is rich in vitamin minerals and nutritional value, and is attracting attention from consumers.It contains a large amount of essential amino acids and fatty acids, which is effective for energy recovery and skin beauty. It is known ( National Rural Development Administration, Rural Nutrition Improvement Research , Food Analysis Table, 2001).
늙은 호박은 이뇨작용으로 부종을 없애고 배설을 촉진하며, 비타민 A가 풍부하여 피부미용에도 효과가 있음. 또한 해독작용을 하여 숙취 해소에 도움이 되며, 통증을 가라앉히는 소염작용과 해독작용, 통증완화작용뿐만 아니라 항암작용도 확인됨. (Lim JP et al., Korean Medicinal Crop Sci., 9:2280, 2001; An BJ et al., Korean J Herbology, 19:1, 2004). 호박의 카로틴은 비타민 A, B 및 C가 풍부하고 식이섬유나 미네랄, 칼륨 등 우리 몸에 필요한 영양분이 골고루 들어 있으며(농촌진흥청, 2001) 백내장, 야맹증, 고혈압 등을 예방하며 당뇨병에도 효과가 있음을 보고되어 있다(정동효, 식품의 생리활성, 95, 1998). Old pumpkin eliminates edema and promotes excretion due to diuretic effect, and is rich in vitamin A, which is effective for skin beauty. In addition, detoxification helps to relieve hangovers, anti-inflammatory and detoxification, pain relief, as well as anti-cancer activity is confirmed. (Lim JP et al., Korean Medicinal Crop Sci ., 9: 2280, 2001; An BJ et al., Korean J Herbology , 19: 1, 2004). Pumpkin carotene is rich in vitamins A, B, and C. It contains all the nutrients necessary for our body, such as dietary fiber, minerals, and potassium (Rural Development Administration, 2001). (Dong Jeong Hyo, Physiological Activity of Food , 95, 1998).
사철쑥(Artemisia capillaris Thunburg)은 담즙분비를 축진시키고 담석을 용해시키며, 이뇨 및 소염작용을 가지고 있어 황달이나 간염에 유효하기 때문에 옛날부터 민간요법이나 한방요법에 사용되어 왔다. 사철쑥에는 이담효과를 나타내는 성분으로는 스코파론(scoparone), 캐필라리신(capillarisin), 클로로제닌산(chlorogenic acid) 및 p-하이드록시아세토페논(p-hydroxyacetophenone) 등을 함유하고 있는 것이 여러 보고 문헌에 보고되어 있다.Artemisia capillaris Thunburg has been used in folk medicine and herbal medicine since ancient times as it is effective for jaundice and hepatitis because it has a biliary secretion, dissolves gallstones, has diuretic and anti-inflammatory effects. Some of the components that have an edema effect include cephalon, scoparone, capillarisin, chlorogenic acid, and p-hydroxyacetophenone. Reported in
단삼(Salvia miltiorrhiza)은 맛에서 쓰고, 성질에서 약간 차가우며, 정체(stasis) 분해에 의해 혈액 활성화의 치료 효과가 있고 과립화를 촉진시켜 카벙클(carbuncle)을 제거하고 독소를 정화시켜 혈액을 차게하는데 치료효과를 가진다. 심장동맥 확장(dilating coronary artery), 항-심근허혈(anti-myocardial ischemia), 항응고(anticoagulation), 혈전의 항-제제, 진정(sedation), 통증완화(relieving pain), 혈액 지질저하 및 항-죽상동맥경화증의 기능을 가지는 것으로 알려져 있다.Danshen (Salvia miltiorrhiza) is written in the flavor, Roasting slight difference in the nature, to the treatment of blood is activated by the identity (stasis) decomposition and promote the granulation remove kabeongkeului (carbuncle) and purify the toxin chilled blood It has a therapeutic effect. Dilating coronary artery, anti-myocardial ischemia, anticoagulation, antithrombotic agents of blood clots, sedation, pain relief, blood lipid lowering and anti- It is known to have the function of atherosclerosis.
이하, 본 발명에 따른 동식물 복합 추출물을 함유하는 고령친화 식품 및 그의 제조 방법에 대하여 첨부된 도면을 참고하여 더욱 상세하게 설명한다. Hereinafter, with reference to the accompanying drawings, the age-friendly foods containing the plant and plant complex extract according to the present invention and a method for producing the same will be described in more detail.
도 1은 본 발명에 따른 동식물 복합 추출물을 함유하는 고령친화 식품의 제조 방법의 제조 공정도이다.1 is a manufacturing process chart of the manufacturing method of the aged-friendly food containing a composite flora and fauna extract according to the present invention.
본 발명의 고령친화 식품의 제조 방법은 도 1에 나타낸 바와 같이 크게, 오리 전처리 단계, 추출 단계, 나노에멀젼제조 단계, 농축단계 및 식물성 재료의 전처리 단계, 혼합, 추출 및 농축 단계, 곡물성 재료의 전처리 단계 및 로스팅 단계, 각 재료의 혼합단계, 건조 단계, 분말화단계, 포장단계 등을 포함할 수 있다. 이하 이들 개별 공정에 대하여 구체적으로 설명한다.The method for preparing the aged-friendly food of the present invention is largely as shown in Figure 1, duck pretreatment step, extraction step, nanoemulsion preparation step, concentration step and pretreatment step of vegetable material, mixing, extraction and concentration step, of grain material It may include a pretreatment step and a roasting step, mixing of each material, drying step, powdering step, packaging step. Hereinafter, these individual processes are explained concretely.
a) 오리의 전처리 단계a) pretreatment of ducks
오리는 털을 제거한 후, 흐르는 물에 세척하고, 척추를 부러트려 척수의 부유물질 제거하고, 지방 많은 부위인 목 껍질과, 백근 부위의 지방을 제거한 후, 브로일러 세척기를 통해 핏물을 제거한다. After removing the hair, the duck is washed in running water, broken the spine to remove the suspended substances in the spinal cord, the fat of the neck and the back muscles, and then remove the blood through the broiler washing machine.
b) 오리 추출 단계b) duck extraction step
위와 같이 전처리된 오리는 표면 살균 및 냉각 세척하고 부직포에 넣어서 추출하는 것이 바람직하다. 정제수 또는 에탄올 80~90 중량부에 전처리된 오리 10~20 중량부를 넣고 65~100℃의 온도에서 2 내지 6시간 동안 추출하는 것이 바람직하다.The duck pretreated as above is preferably sterilized and cooled, and extracted by putting it in a nonwoven fabric. 10 to 20 parts by weight of pretreated duck or 80 to 90 parts by weight of purified water or ethanol is preferably extracted for 2 to 6 hours at a temperature of 65 ~ 100 ℃.
c) 오리 추출물의 나노에멀젼 제조 단계c) preparing a nanoemulsion of duck extract
오리추출물은 저온에서 그 특유의 비린 맛과 냄새로 인해 섭취가 어렵다는 단점이 있다. 따라서, 필요에 따라 오리 추출물을 젤라틴 용액에 분산시킨 후 키토산 용액을 떨어트려 나노에멀젼으로 형성시켜 캡슐을 코팅하는 것이 바람직할 수 있다.Duck extract has a disadvantage in that it is difficult to consume due to its characteristic fishy taste and smell at low temperatures. Therefore, it may be desirable to coat the capsule by dispersing the duck extract in a gelatin solution as needed and then dropping the chitosan solution into a nanoemulsion.
젤라틴은 우피를 알칼리 처리하여 얻어지는 젤라틴 B타입으로, 중성 pH(-)전하를 나타내어 (+)전하를 나타내는 키토산과 이온결합을 통해 나노캡슐 코팅물질로 사용될 수 있으며, 젤라틴 용액에 오리 추출물을 분산시켜 젤라틴 오리추출물 용액을 제조한다. 이어서, 제조된 젤라틴 오리 혼합용액을 계속 교반하면서 키토산을 일정 속도로 떨어뜨려 캡슐을 제조한다. 젤라틴 농도는 0.01~1 mg/mL, 키토산 농도는 0.005~0.1 mg/mL이고, 교반 속도는, 900~1100 rpm이며, 키토산을 젤라틴 오리 혼합 용액에 떨어뜨리는 속도는, 0.8~1.5 mL/min인 것이 바람직할 수 있다.Gelatin is a type of gelatin B obtained by alkali treatment of the cowhide, which can be used as a nanocapsule coating material through ionic bonds with chitosan, which shows a neutral pH (-) charge, and shows a positive charge, and disperse duck extract in gelatin solution. Prepare a gelatin duck extract solution. Subsequently, the capsule is prepared by dropping chitosan at a constant speed while continuously stirring the prepared gelatin duck mixture solution. Gelatin concentration is 0.01-1 mg / mL, chitosan concentration is 0.005-0.1 mg / mL, stirring speed is 900-1100 rpm, and the rate of dropping chitosan to gelatin duck mixed solution is 0.8-1.5 mL / min. It may be desirable.
d) 농축 단계d) concentration step
상기 오리 추출 단계에서 얻은 추출액 또는 에멀젼 형태의 추출액은 50~65℃의 온도에서 -0.08 ~ -0.09 MPa의 감압하에서 4 ~ 8 시간 동안 고형분의 brix가 20 전후로 되게 농축한다. 감압 농축기를 사용하여 -0.08 ~ -0.09 MPa의 감압하에서 농축한 경우의 수율이 가장 양호할 수 있다.The extract obtained in the duck extraction step or the extract in the form of an emulsion is concentrated at a temperature of 50 ~ 65 ℃ so that the brix of the solid content of about 20 for about 4 to 8 hours under a reduced pressure of -0.08 ~ -0.09 MPa. The yield can be best when concentrated under reduced pressure of -0.08 to -0.09 MPa using a reduced pressure concentrator.
e) 식물성 재료의 전처리 단계e) pretreatment of vegetable material
보통 식물 시료의 경우 세척에 의한 추출물 손실 및 주요성분 함량변화를 일으킬 수 있으므로 원료 세척 시 식물 조직의 손상을 최소화는 공정을 사용하는 것이 좋으며, 이러한 점을 고려하여 와류 세척기나 브러쉬 세척기를 사용하여 원료를 세척하고 이물질을 걸러주는 것이 좋다. 필요에 따라, 세척된 재료들은 55~65℃의 온도에서 24~72 시간 동안 열풍건조기(VS-1202V5, Vision)를 사용하여 열풍 건조시키는 것이 바람직하다.In general, plant samples can cause extract loss and major component content change due to washing, so it is recommended to use a process that minimizes damage to plant tissue when washing raw materials. It is a good idea to clean and filter out foreign objects. If necessary, the washed material is preferably hot-air dried using a hot air dryer (VS-1202V5, Vision) for 24 to 72 hours at a temperature of 55 ~ 65 ℃.
f) 식물성 재료의 혼합 단계f) mixing the vegetable material
전처리된 늙은 호박, 사철쑥 및 단삼을 60 ~ 90 중량부, 5 ~ 20 중량부 및 5~20 중량부로 혼합하여 식물성 재료를 준비한다. Prepare the vegetable material by mixing the pretreated old pumpkin, cedar mugwort and sweet ginseng in 60 to 90 parts by weight, 5 to 20 parts by weight and 5 to 20 parts by weight.
별법으로, 필요에 따라 식물성 재료는 개별적으로 추출한 후 각 추출물을 상기 정해진 혼합비로 혼합하여 다음 단계에서 이용하여도 좋다.Alternatively, if necessary, the vegetable material may be extracted separately, and then each extract may be mixed in the predetermined mixing ratio and used in the next step.
g) 식물성 재료의 추출 공정g) extraction process of plant material
추출 용매 80~90 중량부에 상기 단계에서 준비된 식물성 재료 10 ~ 20 중량부를 넣고 95~100℃의 온도에서 2 내지 6 시간 동안 추출한다. 10 to 20 parts by weight of the vegetable material prepared in the above step is added to 80 to 90 parts by weight of the extraction solvent and extracted for 2 to 6 hours at a temperature of 95 ~ 100 ℃.
추출 용매로는 정제수 이외에도, 주정, 메탄올(알코올류)로 이루어진 군 중에서 선택되는 하나 이상의 것을 사용할 수 있고, 용매의 양은 용매 사용량 표준화를 위한 실험결과 5~10배수로 추출했을 때 양호한 결과를 보였다. In addition to purified water, one or more selected from the group consisting of spirits and methanol (alcohols) may be used as the extraction solvent, and the amount of the solvent showed good results when extracted with 5 to 10 times the experimental results for the standardization of solvent usage.
h) 농축 단계h) concentration step
상기 식물성 재료의 추출 단계에서 얻은 식물 추출액은 50~65℃의 온도에서 -0.08 ~ -0.09 MPa의 감압하에서 4 ~ 8 시간 동안 고형분의 brix가 20 전후로 되게 농축한다. 감압 농축기를 사용하여 -0.08 ~ -0.09 MPa의 감압하에서 농축한 경우의 수율이 가장 양호할 수 있다.The plant extract obtained in the extraction step of the vegetable material is concentrated to a brix of solid content of about 20 for about 4 to 8 hours under a reduced pressure of -0.08 to -0.09 MPa at a temperature of 50 ~ 65 ℃. The yield can be best when concentrated under reduced pressure of -0.08 to -0.09 MPa using a reduced pressure concentrator.
i) 곡물의 전처리 단계i) pretreatment of grain
곡물을 흐르는 물에 깨끗히 세척한 후 건조하여 사용한다.Grain should be washed thoroughly in running water and dried.
j) 곡물 로스팅 단계j) grain roasting step
별도로, 곡물을 150~300℃의 온도에서 40~70분 동안 볶은 다음 분말화한다. 본 명세서에서 사용되는 용어 "로스팅(roasting)"은 대상물을 열처리하는 과정, 즉 볶는 과정을 말한다.Separately, the grains are roasted at a temperature of 150-300 ° C. for 40-70 minutes and then powdered. As used herein, the term "roasting" refers to a process of heat-treating an object, that is, a roasting process.
본 발명에서 로스팅하는 방법은 당 업계에 공지된 다양한 로스팅 기구를 이용하여 실시할 수 있고, 이에 한정되지는 않는다. 예컨대, 수망 로스터기(직화 식), 셈플 로스터기, 테스터 로스터기(직화, 열풍식), 통돌이 로스터기(직화, 열풍식) 및 미니 전동 로스터기(직화, 열풍식)를 이용할 수 있다.Roasting method in the present invention can be carried out using a variety of roasting mechanisms known in the art, but is not limited thereto. For example, a water power roaster (direct type), a sample roaster, a tester roaster (direct, hot air), a loop roaster (direct, hot air) and a mini electric roaster (direct, hot air) can be used.
본 발명의 바람직한 실시형태에 따르면, 상기 로스팅은 150~300℃의 온도에서 40-70분 동안 실시하고, 보다 바람직하게는 220-250℃의 온도에서 40-60분 동안 실시하는 것이 좋다. 로스팅을 상기 시간 및 온도 범위에서 실시하는 이유는 1차적으로 곡물의 베타 전분을 알파 전분으로 변화시키기 위한 것이다.According to a preferred embodiment of the present invention, the roasting is carried out for 40-70 minutes at a temperature of 150 ~ 300 ℃, more preferably 40-60 minutes at a temperature of 220-250 ℃. The reason for roasting in this time and temperature range is primarily to convert the beta starch of the grain into alpha starch.
사용되는 곡물은 예를 들면, 이에 제한되지 않고 현미, 백미, 통밀, 흑미, 백태, 찹쌀, 수수 및 이들의 혼합물 중에서 선택될 수 있다.The grains used may be selected from, for example, but not limited to brown rice, white rice, whole wheat, black rice, white rice, glutinous rice, sorghum and mixtures thereof.
k) 혼합 단계k) mixing step
상기 단계에서 얻어진 오리 및 식물의 추출물을 10~20:80~90의 중량비로 혼합한 후, 상기 혼합물과 곡물을 65~75 중량부와 곡물 분말 25~35 중량부를 혼합하는 것이 양호한 것으로 확인되었다.After mixing the extract of the duck and plant obtained in the above step in a weight ratio of 10 to 20:80 to 90, it was confirmed that the mixture and 65 to 75 parts by weight of the grain and 25 to 35 parts by weight of grain powder.
l) 건조 단계l) drying step
이어서, 상기 단계에서 얻어진 혼합물을 건조시킨다. 건조 방법으로서는 진공동결건조, 저온동결건조 또는 스프레이 드라이법에 의해 수행할 수 있다. 예를 들면, 혼합물을 vacuum evaporator(SB-1100, EVEL4)로 농축한 후 동결건조하여 사용하는 것이 바람직할 수 있다. 위 과정에서 증량제를 사용할 수도 있는데 증량제로서는 덱스트린 등의 통상의 성분들을 적정량 포함시킬 수 있다.Then, the mixture obtained in the above step is dried. As a drying method, it can carry out by vacuum freeze drying, low temperature freeze drying, or a spray drying method. For example, it may be preferable to concentrate the mixture with a vacuum evaporator (SB-1100, EVEL4) and then use it by lyophilization. An extender may be used in the above process, and the extender may include an appropriate amount of conventional ingredients such as dextrin.
m) 분말화 단계m) powdering step
상기 단계에서 얻어진 건조물을 80~120 메쉬로 분쇄하는 공정으로서, 핀밀을 이용하여 120메쉬 이하로 분쇄하는 것이 바람직할 수 있다. 또한, 전단(shearing), 밀링(milling) 또는 그라인딩 방법을 포함하고, 밀, 나이프 커터 또는 믹서기를 이용하여 실시할 수 있다.As a process of grinding the dried product obtained in the above step into 80 to 120 mesh, it may be preferable to grind to 120 mesh or less using a pin mill. It may also be carried out using a mill, knife cutter or mixer, including shearing, milling or grinding methods.
n) 포장단계n) packing step
상기 단계에서 얻어진 분말 혼합물을 규격별로 충전하여 포장한다. 이어서, 기준 및 규격에 준하여 성상, 이물질, 수분, 세균수, 대장균 등을 검사한 후 적합품에 한하여 출하한다.The powder mixture obtained in the above step is packed according to specifications. Subsequently, in accordance with the standards and specifications, the properties, foreign matters, moisture, bacteria count, E. coli, etc. are inspected and shipped only to suitable products.
또한, 필요에 따라 상기 포장 공정에 이어 제품 조건에 맞게 살균 공정을 추가로 포함할 수 있다.In addition, after the packaging process, if necessary, it may further include a sterilization process according to the product conditions.
본 발명에 따른 고령친화식품은 분말 형태로서 섭취시 물에 풀어서 섭취할 수 있다. 또한, 음료 또는 죽 형태로 제조되는 경우에는 식품 제형에 통상적으로 첨가되는 첨가제 성분이나 조미 성분을 포함할 수 있으며, 예를 들어, 단백질, 탄수화물, 지방, 감미료, 예를 들면 감초, 비타민 C, 구연산, 니코틴산, 안식향산나트륨, 아스파탐, 사카린, 펙틴, 말리톨, 솔비톨, 자일리톨, 구아검, 탈지분유, 올리고당, 통상의 조미 첨가제로 이루어진 군 중에서 선택되는 하나 이상의 성분을 추가하여 기호도나 미감을 증대시킬 수 있다.The elderly-friendly food according to the present invention can be ingested in water in the form of powder when ingested. In addition, when prepared in the form of a drink or porridge may include additives or seasonings that are commonly added to food formulations, for example, proteins, carbohydrates, fats, sweeteners, such as licorice, vitamin C, citric acid Can add one or more ingredients selected from the group consisting of nicotinic acid, sodium benzoate, aspartame, saccharin, pectin, malitol, sorbitol, xylitol, guar gum, skim milk powder, oligosaccharides, and conventional seasoning additives to enhance palatability or taste. have.
이들은 본 발명의 조성물의 전체 중량을 기준으로 약 0.01~20 중량%로 사용하는 것이 적절할 수 있다.It may be appropriate to use them in about 0.01 to 20% by weight, based on the total weight of the composition of the present invention.
음료수는, 예를 들면, 상기 고령친화식품 분말 혼합물을 0.01~20 중량%으로 넣고, 감초 0.01~2 중량%, 구연산을 0.01~2 중량%, 사과산 0.01~2 중량%, 타우린 0.1∼2 중량%, 비타민 C 0.01~2 중량%, 비타민 B1 0.01~2 중량%, 바이오틴 0.01~2 중량%, 액상과당 0.01~20 중량% 폴리덱스트로스 0.1~3 중량%, 배농축액 0.1~1 중량%, 벌꿀 0.1~0.5중량%, 젖산칼슘 0.01~1 중량%, 향료 0.1~1 중량%, 색소 0.01~0.05 중량%, 구연산나트륨 0.01~0.5중량%, 스테비텐후레쉬 0.01~0.5 중량%, 니코틴산아미드 0.01~0.5 중량%, 로얄제리추출물 0.01~0.5 중량%, L-멘톨 0.0001~0.5 중량%등을 단독 또는 혼합하여 첨가하여 기능성 음료수로 제조할 수 있다.For the beverage, for example, the aged-friendly food powder mixture is added in 0.01 to 20% by weight, licorice 0.01 to 2% by weight, citric acid 0.01 to 2% by weight, malic acid 0.01 to 2% by weight, taurine 0.1 to 2% by weight , 0.01 to 2% by weight of vitamin C, 0.01 to 2% by weight of vitamin B1, 0.01 to 2% by weight of biotin, 0.01 to 20% by weight of liquid fructose, 0.1 to 3% by weight of polydextrose, 0.1 to 1% by weight of pear concentrate, 0.1 to 0.5 of honey Weight%, calcium lactate 0.01 to 1% by weight, fragrance 0.1 to 1% by weight, pigment 0.01 to 0.05% by weight, sodium citrate 0.01 to 0.5% by weight, stebitene fresh 0.01 to 0.5% by weight, nicotinic acid amide 0.01 to 0.5% by weight, Royal jelly extract 0.01 ~ 0.5% by weight, L- menthol 0.0001 ~ 0.5% by weight or the like can be added to prepare a functional beverage.
죽 제품은, 예를 들면, 오리 추출물과 식물 추출물의 혼합물 65~75 중량부에 로스팅된 곡물 25~35 중량부를 혼합하는 단계; 상기 단계에서 얻어진 혼합물을 건조시키는 단계; 및 상기 혼합물 기준으로 4~8 부피비의 정제수 또는 상기한 바의 액상의 식물 추출물을 가하여 온도 100~150℃, 20~40 Kg/㎤, 40분 ~2시간 및 간헐적 교반 조건하에서 끓이는 단계를 포함하는 공정에 의해 제조할 수 있다.The porridge product may include, for example, mixing 25 to 35 parts by weight of roasted grains in 65 to 75 parts by weight of a mixture of duck extract and plant extract; Drying the mixture obtained in the step; And adding boiled water at a temperature of 100 to 150 ° C., 20 to 40 Kg /
물론, 필요에 따라서, 로스팅 단계에서 참기름을 사용하거나, 제품 사양에 따라 야채분말 스프 또는 소금을 0.2~10 중량부로 첨가하여 맛을 조정하는 것이 더욱 바람직할 수도 있다.Of course, if necessary, it may be more preferable to adjust the taste by using sesame oil in the roasting step, or by adding 0.2 to 10 parts by weight of vegetable powder soup or salt according to the product specifications.
<실시예><Example>
이하, 본 발명은 다음의 대표적인 실시예에 의하여 더욱 구체적으로 설명되나, 본 발명이 이들 실시예에 의해 어떤 식으로든 제한되는 것은 아니다. 각 값은 3회 반복 시험한 것을 평균 ㅁ 표준 편차로 나타내었다.Hereinafter, the present invention is described in more detail by the following representative examples, but the present invention is not limited in any way by these examples. Each value is expressed as the mean 표준 standard deviation of three replicates.
실시예 1: 오리 추출 시험Example 1: Duck Extraction Test
오리의 척추를 부러트려 척수의 부유물질 제거하고, 지방 많은 부위 목 껍질, 백근 부위 지방제거한 후, 브로일러 세척기를 통해 핏물을 제거하고, 표면살균, 냉각 세척하여 부직포에 넣어서 추출하였다.The spine of the duck was broken to remove suspended solids from the spinal cord, and the fat was removed from the neck bark, white muscle area, and the blood was removed using a broiler washer.
오리 추출 조건은 정제수 또는 에탄올 80~90 중량부에 전처리된 오리 10~20 중량부를 넣고 65~100℃의 온도에서 2 내지 6시간 동안 설정하여 수행하였다. 추출 결과를 표 1에 나타내었다. Duck extraction was carried out by putting 10 to 20 parts by weight of pretreated duck to 80 to 90 parts by weight of purified water or ethanol for 2 to 6 hours at a temperature of 65 ~ 100 ℃. The extraction results are shown in Table 1.
랩 스케일(Lab. scale)에서 오리 추출 시, 고형분의 함량이 5%가 넘으면 탁도가 발생하고, 쓴맛을 내는 것을 확인하였다. 따라서, 음료 제품의 제조 공정(scale up) 시, 최종 고형분 함량은 5% 이하에서 배합 비율을 조절할 필요가 있는 것으로 나타났다.When the duck extraction in the lab scale (Lab. Scale), turbidity occurs when the solid content exceeds 5%, it was confirmed that the bitter taste. Therefore, in the scale up of the beverage product, it was found that the final solid content needs to adjust the blending ratio at 5% or less.
실시예 2: 늙은 호박 추출 시험Example 2: Old Pumpkin Extraction Test
전처리한 늙은 호박 10 ~ 20 중량부를 추출용매 80~90 중량부에 가하여 65~100℃의 온도에서 2 내지 6시간 동안 추출하고, 추출한 시험 결과를 표 2에 나타내었다.10 to 20 parts by weight of the pretreated old pumpkin was added to 80 to 90 parts by weight of the extraction solvent, extracted for 2 to 6 hours at a temperature of 65 to 100 ° C, and the extracted test results are shown in Table 2.
호박 추출 시, 당의 발생으로 brix가 5% 이상이면 음료로 적용하기 적합하지 않기 때문에, 호박의 당 brix는 5% 이하의 시험 조건에서 제품을 개발하는 것이 적합한 것으로 나타났다. brix가 높아지면 점도 증대로 인해 넘김성이 떨어짐을 확인하였다.In the extraction of pumpkin, it is found that it is suitable to develop the product under the test conditions of 5% or less because the sugar generation of sugar is not suitable for the application if the brix is more than 5%. It was confirmed that the brittle is increased when the brix is increased due to the increase in viscosity.
실시예 3: 사철쑥 및 단삼 추출 시험Example 3: Fermented Wormwood and Sweet Ginseng Extraction Test
시료 전처리는 열풍건조기(VS-1202V5, Vision)를 사용하여 50 ℃에서 72시간 동안 건조하여 수행하였다. Sample pretreatment was performed by drying at 50 ° C. for 72 hours using a hot air dryer (VS-1202V5, Vision).
전처리된 시료는 가속용매추출장치(Accelerated Solvent Extraction System, ASE 350, Thermo Scientific)를 이용하여 50℃, 100bar에서 메탄올 용매 추출하였다. 추출된 용액을 vacuum evaporator(SB-1100, EVEL4)로 농축한 후 동결건조하여 사용하였다. 이 과정을 거쳐 얻어진 천연물 2종은 사철쑥 5.0%와 단삼 8.1%의 회수율을 나타내었다.The pretreated samples were extracted with methanol solvent at 50 ° C. and 100 bar using an accelerated solvent extraction system (ASE 350, Thermo Scientific). The extracted solution was concentrated using a vacuum evaporator (SB-1100, EVEL4) and then lyophilized. Two kinds of natural products obtained through this process showed recovery rates of 5.0% cedar mugwort and 8.1% salvia.
실시예 4: 식물 추출물의 항산화 효과 시험Example 4: Antioxidant Effect Test of Plant Extracts
천연물 내 함유된 수천 종의 phytochemical은 서로 다른 생체 내 반응을 활성화 또는 억제시켜 인체 내에서 독성 없이 다양한 기능을 하며, 식물체에 함유된 폴리페놀화합물과 플라보노이드 및 비타민 C는 주요 기능성 물질로 인정되고 있다. 총폴리페놀 함량과 총 플라보노이드 함량을 측정하였으며, 실시예 3의 추출물의 직접적인 항산화 효과를 알아보기 위하여 DPPH radical을 측정함으로서 시료의 free radical-scavenging 활성을 조사하였다.Thousands of phytochemicals contained in natural products activate or inhibit different in vivo reactions and perform various functions without toxicity in the human body. Polyphenol compounds, flavonoids and vitamin C contained in plants are recognized as major functional substances. The total polyphenol content and total flavonoid content were measured, and the free radical-scavenging activity of the sample was investigated by measuring DPPH radical in order to determine the direct antioxidant effect of the extract of Example 3.
총 폴리페놀 함량은 Folin-Denis법에 따라 추출된 시료 1mg을 증류수 1mL에 녹여 최종농도 1 mg/mL를 사용한다. 검액 50 ㎕에 증류수 650 ㎕를 넣은 후 Folin-Denis reagent를 50 ㎕가하여 3분 동안 실온에서 반응시켰다. 반응시킨 후 10% Na2CO3 포화용액을 100 ㎕을 첨가하고, 최종 볼륨을 1mL로 맞추기 위해 증류수 150 ㎕을 넣어 잘 혼합시켰다. 37℃ 수조에서 1 시간 동안 반응시킨 후 UV-Vis 분광광도계(BIOMAT300)를 이용하여 725 ㎚에서 흡광도를 측정하였다. 공시험은 시료 용액 대신 증류수로 동일하게 처리하고, 표준곡선은 탄닌산(Tannic acid)의 농도를 0 ∼ 500 ㎍/㎖이 되도록 하고 이로부터 총 페놀 함량을 구하였다. 그 결과를 표 3에 나타냈다.For the total polyphenol content, 1 mg of the sample extracted according to the Folin-Denis method is dissolved in 1 mL of distilled water to use a final concentration of 1 mg / mL. 50 μl of sample solution was added with 650 μl of distilled water, and then 50 μl of Folin-Denis reagent was added and reacted at room temperature for 3 minutes. After the reaction, 100 μl of a 10% Na 2 CO 3 saturated solution was added, and 150 μl of distilled water was mixed well to adjust the final volume to 1 mL. After reacting in a 37 ° C. water bath for 1 hour, the absorbance was measured at 725 nm using a UV-Vis spectrophotometer (BIOMAT300). The blank test was treated in the same way with distilled water instead of the sample solution, and the standard curve was set to 0-500 ㎍ / mL of the tannic acid, and the total phenol content was obtained from the test. The results are shown in Table 3.
시료 ingredient
sample
※ 각 값은 평균 ±SD임(n ≥ 3).※ Each value is mean ± SD (n ≥ 3).
총 플라보노이드는 Moreno등의 방법에 따라 변형하여 실험을 진행하였다. 건조 시료를 1 mg/ml의 농도로 제조하여, 시료 0.5 ml에 10% aluminum nitrate 0.1 ml를 넣고 1M KCH3CO2 0.1 m 그리고 4.3 ml의 EtOH을 혼합하여 votexing 한 후 상온에서에서 40분간 정치한 다음 415nm에서 흡광도를 측정하였다. 공시험은 시료 용액 대신 EtOH로 동일하게 처리하고, 표준곡선은 Quercetin(Sigma Aldrich Inc. USA)의 농도를 0 ∼ 100 ㎍/㎖이 되도록 하고 이로부터 총 플라보노이드을 구하였다. 그 결과를 표4에 나타내었다.Total flavonoids were modified according to the method of Moreno et al. A dry sample was prepared at a concentration of 1 mg / ml, and 0.1 ml of 10% aluminum nitrate was added to 0.5 ml of the sample, followed by votexing by mixing 0.1 m of 1 M KCH 3 CO 2 and 4.3 ml of EtOH. The absorbance was then measured at 415 nm. The blank test was treated with EtOH instead of the sample solution, and the standard curve was a concentration of Quercetin (Sigma Aldrich Inc. USA) from 0 to 100 μg / ml, from which total flavonoids were obtained. The results are shown in Table 4.
시료ingredient
sample
※ 각 값은 평균 ±SD임(n ≥ 3).※ Each value is mean ± SD (n ≥ 3).
상기 표 3, 4에 나타난 것과 같이 사철쑥의 총 폴리페놀 함량은 사철쑥 144.5mg/g이고 총 플라보노이드의 함량은 33.66mg/g이었다. 단삼은 총 폴리페놀 함량 110.3mg/g, 총 플라보노이드의 함량은 3.75mg/g 측정되었다. 국내 시판되는 차류의 폴리페놀 함량과 플라보노이드 함량을 측정한 결과를 보면 인삼차와 녹차의 폴리페놀 함량은 각각 28.3과 94.9mg/g이고, 플라보노이드 함량은 3.3과 6.7mg/g으로 보고되었다. 이 결과를 통하여 사철쑥과 단삼의 메탄올 추출물은 높은 함량의 폴리페놀과 플라보노이드를 함유하고 있는 것을 알 수 있다. As shown in Tables 3 and 4, the total polyphenol content of cedar mugwort was 144.5 mg / g and the total flavonoid content was 33.66 mg / g. Salviae ginseng had a total polyphenol content of 110.3 mg / g and a total flavonoid content of 3.75 mg / g. As a result of measuring the polyphenol content and flavonoid content of commercially available teas, the polyphenol content of ginseng tea and green tea was 28.3 and 94.9mg / g, and the flavonoid content was 3.3 and 6.7mg / g, respectively. From these results, it can be seen that the methanol extracts of cedars and sweet ginseng contained high amounts of polyphenols and flavonoids.
실시예 5: 세포 독성 평가Example 5: Cytotoxicity Assessment
① 세포 배양 ① Cell culture
암세포주 A549(폐상피), HepG2(간)는 ATCC, 한국세포주은행에서 동결상태로 구입하여 FBS (10%)와 antibiotics-antimycotic (1%), DMEM, RPMI-1640 배지에서 37℃, 5% CO2 Incubator에서 배양하였다. Confluent를 70%로 유지해주었고, 일주일에 2~3번씩 계대 배양을 하였다. Cancer cell lines A549 (pulmonary epithelium) and HepG2 (liver) were purchased frozen from ATCC, Korea Cell Line Bank, 37 ° C, 5% in FBS (10%), antibiotics-antimycotic (1%), DMEM, RPMI-1640 medium. Incubated in a CO2 incubator. Confluent was maintained at 70% and passaged two or three times a week.
② 세포 독성 분석② Cytotoxicity Analysis
세포의 생존률은 밀집세포의 미토콘드리아 탈수소 효소에 의해 자줏빛 formanzan 생성물로 변하는 MTT환원을 바탕으로 하는 MTT assay법으로 측정하였다. 암 및 정상세포주를 DMEM 또는 RPMI-1640 배지에서 동일한 밀도로 현탁하였고, 여러 가지 농도로 상기 실시예 3의 식물 추출물을 처리하였다. 24시간 동안 배양한 뒤 5mg/mL농도로 MTT용액을 첨가하고 다시 30분 동안 배양하였다. MTT-formanzan 생성물은 DMSO를 첨가하여 용해하고 그 용해액을 96 well plate에 loading한 후, 570nm에 흡수되는 양을 측정함으로서 결정하였다.Cell viability was measured by MTT assay based on MTT reduction, which transformed into a purple formanzan product by mitochondrial dehydrogenase of dense cells. Cancer and normal cell lines were suspended at the same density in DMEM or RPMI-1640 medium, and the plant extract of Example 3 was treated at various concentrations. After culturing for 24 hours, MTT solution was added at a concentration of 5 mg / mL and incubated for another 30 minutes. The MTT-formanzan product was determined by dissolving DMSO, loading the solution on a 96 well plate, and measuring the amount absorbed at 570 nm.
③ 천연(사철쑥, 단삼) 추출물이 세포 독성에 미치는 영향③ Effects of Natural (Cepsia Mugwort, Salvia) Extracts on Cytotoxicity
암세포 독성에 관해 알아보기 위하여 천연 추출물을 0, 10, 50, 100 ㎍/mL농도로 처리하여 48시간 후에 세포의 생존율을 측정하였다. 그 결과를 도 2,3 에 나타내었다. 도 2 및 도 3은 사철쑥과 단삼의 세포 독성을 시험한 그래프도이다.In order to examine cancer cell toxicity, the natural extracts were treated with 0, 10, 50, and 100 μg / mL concentrations to measure the viability of cells after 48 hours. The results are shown in FIGS. 2 and 3. 2 and 3 are graphs that test the cytotoxicity of cedar and mugwort.
세포 독성에 대해 알아보기 위하여 2종의 추출물을 0, 10, 50, 100 ㎍/mL, 48시간 후에 세포의 독성을 측정하였다. 간암유래세포(HepG2)의 경우, 단삼 추출물은 10, 50, 100 ㎍/m의 농도에 따라 95.1%, 87.3% 0% 나타내었으며, 사철쑥 추출물은 23.3%, 0% 0% 세포증식억제 효과가 낮게 나타남을 확인할 수 있었다. 폐암유래세포(A549)의 경우, 단삼 추출물은 10, 50, 100 ㎍/mL의 농도에 따라 88.9%, 24.5% 0% 나타내었으며, 사철쑥 추출물은 실험한 농도에서 별 효과를 나타나지 않음을 확인하였다. 조추출물을 이용한 암세포 억제효과는 단삼의 효능이 뛰어남을 확인할 수 있었다. To determine the cytotoxicity of the two extracts were measured for the toxicity of the cells after 0, 10, 50, 100 ㎍ / mL, 48 hours. In the case of hepatic cancer-derived cells (HepG2), Salvia extract showed 95.1%, 87.3% and 0% depending on the concentration of 10, 50, and 100 ㎍ / m. Appeared. In the case of lung cancer-derived cells (A549), Dansam extract showed 88.9% and 24.5% 0% according to the concentrations of 10, 50, and 100 ㎍ / mL, and cedar extract did not show any effect at the tested concentration. The inhibitory effect of cancer cells using crude extract was confirmed to be excellent potency of salvia.
실시예 6: 오리 추출물 함유 나노캡슐 제조Example 6: Preparation of Duck Capsule-Containing Nanocapsules
젤라틴은 우피를 알칼리 처리하여 얻어지는 젤라틴 B타입(Sigma, USA)으로, 중성 pH(-)전하를 나타내어 (+)전하를 나타내는 키토산(Sigma, USA, low molecular weight, 75~85% deacetylated)과 이온결합을 통해 나노캡슐 코팅물질로 사용하였다. Gelatin is gelatin type B (Sigma, USA) obtained by alkali treatment of cowhide, chitosan (Sigma, USA, low molecular weight, 75-85% deacetylated) and ions, which have a neutral pH (-) charge and a positive charge. Through the binding was used as a nanocapsule coating material.
젤라틴 용액에 10 mg/mL 오리 물 추출물(실시예 1a)과 3.5 mg/mL 오리 에탄올 추출물(실시예 1d)을 각각 첨가한 후, 충분히 분산시켜 각각의 젤라틴 오리 혼합 용액을 제조하였다. 상기 각각의 젤라틴 오리 혼합용액을 1,000 rpm으로 계속 교반하면서 연동 펌프(peristaltic pump)를 이용하여 키토산을 1.0 mL/min의 속도로 각각의 젤라틴 오리 혼합용액에 떨어뜨려 오리 추출물 함유 나노캡슐을 제조하였다. 이때, 젤라틴과 키토산의 농도는 하기 표 5과 같이 조성하였다. 표 5는 오리추출물 함유 키토산 농도에 따른 나노입자 제조 결과를 나타내고, 도 4는 제조된 에멀젼의 SEM 이미지이다(오른편: A1, 왼편: B2). 오리추출물 : 젤라틴용액 : 키토산용액 = 5 : 5 : 10 (v/v). 농도(mg/mL)는 콜로이드 현탁액의 최종 함량이다. 10 mg / mL duck water extract (Example 1a) and 3.5 mg / mL duck ethanol extract (Example 1d) were respectively added to the gelatin solution, followed by sufficient dispersion to prepare respective gelatin duck mixed solutions. While stirring the respective gelatin duck mixture solution at 1,000 rpm, chitosan was dropped into each gelatin duck mixture solution at a rate of 1.0 mL / min using a peristaltic pump to prepare a duck extract-containing nanocapsule. At this time, the concentration of gelatin and chitosan was prepared as shown in Table 5. Table 5 shows the results of nanoparticle preparation according to the duck extract containing chitosan concentration, Figure 4 is a SEM image of the prepared emulsion (right: A1, left: B2). Duck extract: Gelatin solution: Chitosan solution = 5: 5: 10 (v / v). Concentration (mg / mL) is the final content of the colloidal suspension.
(%)Duck Extract
(%)
(mg/mL)gelatin
(mg / mL)
(mg/mL)Chitosan
(mg / mL)
(nm)Average particle size
(nm)
(mV)Zeta-potential
(mV)
상기 표 5 및 도 4의 결과로부터, 농도에 따른 다양한 평균입자 크기 287 ~ 787nm를 갖는 입자의 형성이 확인되었다.From the results of Table 5 and Figure 4, the formation of particles having a variety of average particle size 287 ~ 787nm according to the concentration was confirmed.
실시예 7: 고령친화식품(분말)의 제조Example 7: Preparation of Ag-Friendly Food (Powder)
오리 추출액(실시예 1a, 실시예 6 A1)을 농축(20 brix)시켰다. 별도로, 전처리된 늙은 호박, 사철쑥 및 단삼을 80 중량부, 10 중량부 및 10 중량부로 혼합한 후, 5배수의 정제수를 가하여 95℃의 온도에서 5시간 동안 추출하고, 이를 농축(20 brix)시켰다. 또한, 세척한 쌀을 250℃의 온도에서 50분 동안 볶은 후 상기 오리 분말, 식물 추출 분말과 아래의 표 6에 나타낸 비율로 혼합한 후, 진공동결건조시키고, 100 메쉬로 분쇄하여 분말화하였다. Duck extract (Example 1a, Example 6 A1) was concentrated (20 brix). Separately, the pretreated old pumpkin, cedar mugwort and sweet ginseng were mixed into 80 parts by weight, 10 parts by weight and 10 parts by weight, and then 5 times purified water was added and extracted at a temperature of 95 ° C. for 5 hours, and concentrated (20 brix). . In addition, the washed rice was roasted for 50 minutes at a temperature of 250 ℃ and then mixed with the duck powder, plant extract powder in the ratio shown in Table 6 below, vacuum freeze-dried, and pulverized to 100 mesh to powder.
실시예 8: 음료의 제조Example 8: Preparation of Beverages
실시예 7에서 얻은 분말 10중량부, 액상과당 5중량부, 폴리덱스트로스 1중량부, 비타민 C 0.05중량부, 구연산나트륨 0.2중량부, 로얄제리추출물 0.02중량부 및 정제수 83.73 중량부를 첨가하여 고령친화식품을 5종의 음료(실시예 8a~d)로 제조하였다.10 parts by weight of powder obtained in Example 7, 5 parts by weight of liquid fructose, 1 part by weight of polydextrose, 0.05 parts by weight of vitamin C, 0.2 parts by weight of sodium citrate, 0.02 parts by weight of royal jelly extract and 83.73 parts by weight of purified water were added Five beverages (Examples 8a-d) were prepared.
실시예 9: 죽 제품의 제조Example 9: Preparation of Bamboo Products
실시예 7에서 제조된 오리 추출물과 식물 추출물의 혼합물 65~75 중량부에 로스팅된 곡물 25~35 중량부를 혼합한 후, 건조시키고 상기 혼합물 기준으로 4~8 부피비의 정제수 또는 상기 실시예 7에서 제조되는 식물 추출물을 가하여 온도 120℃, 압력 30 Kg/㎤, 간헐적 교반하에 1시간 동안 끓여서 죽을 제조하였다. 첨가제로 소금 0.2 중량부를 넣었다.After mixing 25-35 parts by weight of roasted grains to 65-75 parts by weight of the mixture of duck extract and plant extract prepared in Example 7, dried and prepared in Example 7 or 4-8 volume ratio of purified water or The botanical extract was added and boiled for 1 hour under a temperature of 120 ° C., a pressure of 30 Kg / cm 3, and intermittent stirring to prepare porridge. 0.2 parts by weight of salt was added as an additive.
(중량부)Roasting grains
(Parts by weight)
시험예 1: 음료의 관능성 평가Test Example 1: Evaluation of Sensory Functionality
훈련받은 50명의 관능 평가원들을 선발하였고, 평가원들은 남자 25명, 여자 25명으로 구성하였다. 실시예에서 제조된 총 5가지의 제품의 관능평가를 실시하고 그 결과를 표 8에 나타내었다. 각 시료에 대하여 향, 맛, 전체적인 기호도 등의 다양한 항목에 대하여 시료들을 평가한 후 매우 좋다(6), 보통으로 좋다(5), 보통이다(4), 그저 그렇다(3), 약간 떨어진다(2), 매우 떨어진다(1)의 5단계로 표시하여 관능평가를 실시하였다.50 trained sensory assessors were selected, which consisted of 25 males and 25 females. Sensory evaluation of a total of five products prepared in Example was performed and the results are shown in Table 8. For each sample, the samples are evaluated for various items such as aroma, taste, and overall preference, and then they are very good (6), moderately good (5), moderate (4), just so (3), slightly less (2). ), The sensory evaluation was performed in five stages (1).
그 결과 실시예 8d의 제품이 맛과 전체적인 기호도에서 매우 우수하였고, 전반적으로 실시예의 제품이 비교예의 것에 비하여 현저히 우수한 결과를 나타내었다.As a result, the product of Example 8d was very excellent in taste and overall acceptability, and overall, the product of Example showed significantly better results than that of the comparative example.
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이상 본 발명의 바람직한 실시예를 참고로 설명하였으며, 본 발명은 이러한 실시예에 한정되지 아니하고, 상기의 실시예를 통해 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명의 요지를 벗어나지 않는 범위에서 다양한 변경으로 실시할 수 있는 것이다.The preferred embodiments of the present invention have been described above with reference to the present invention, and the present invention is not limited to these embodiments, and those skilled in the art through the above embodiments do not depart from the gist of the present invention. It can be carried out with various changes in scope.
Claims (6)
정제수 또는 에탄올 80~90 중량부에 전처리된 오리 10~20 중량부를 넣고 65~100℃의 온도에서 2 내지 6 시간 동안 추출하는 단계;
상기 단계에서 얻어진 오리 추출물을 농축시키는 단계;
전처리된 늙은 호박, 사철쑥 및 단삼을 60 ~ 90 중량부, 5 ~ 20 중량부 및 5~20 중량부로 혼합하여 식물성 재료를 준비하는 단계;
추출용매 80~90 중량부에 상기 단계에서 준비된 식물성 재료 10 ~ 20 중량부를 넣고 65~100℃의 온도에서 2 내지 6 시간 동안 추출하는 단계;
상기 단계에서 얻어진 식물성 재료의 추출물을 농축시키는 단계;
별도로, 전처리된 곡물을 150~300℃의 온도에서 40~70분 동안 볶는 단계;
상기 단계에서 얻어진 오리 및 식물의 농축 추출물을 10~20:80~90의 중량비로 혼합한 후, 상기 오리 및 식물의 농축 추출물 65~75 중량부와 볶은 곡물 25~35 중량부를 혼합하는 단계;
상기 단계에서 얻어진 오리, 식물 및 곡물의 혼합물을 건조시키는 단계;
상기 단계의 혼합물을 분말화하는 단계; 및
상기 단계에서 얻어진 분말 혼합물을 포장하는 단계;를 포함하는 것을 특징으로 하는 동식물 복합 추출물을 함유하는 고령친화 식품의 제조 방법.Pretreating the duck;
10 to 20 parts by weight of pretreated duck or 80 to 90 parts by weight of ethanol purified water or extracting for 2 to 6 hours at a temperature of 65 ~ 100 ℃;
Concentrating the duck extract obtained in the step;
Preparing a vegetable material by mixing the pretreated old pumpkin, cedar mugwort and sweet ginseng at 60 to 90 parts by weight, 5 to 20 parts by weight and 5 to 20 parts by weight;
10 to 20 parts by weight of the vegetable material prepared in the step to 80 to 90 parts by weight of the extraction solvent and extracting for 2 to 6 hours at a temperature of 65 ~ 100 ℃;
Concentrating the extract of the vegetable material obtained in the step;
Separately, roasting the pretreated grain at a temperature of 150 ~ 300 ℃ for 40 to 70 minutes;
Mixing the concentrated extracts of ducks and plants obtained in the above step in a weight ratio of 10-20: 80-90, then mixing 65-75 parts by weight of the concentrated extracts of ducks and plants with 25-35 parts by weight of roasted grains;
Drying the mixture of duck, plant and grain obtained in the step;
Powdering the mixture of said step; And
Packaging the powder mixture obtained in the step; Method of producing an age-friendly food containing a composite flora and fauna extract comprising a.
추가로, 상기 오리 추출 단계에서 얻어진 오리 추출물을 젤라틴 용액에 분산시켜 젤라틴 오리 혼합용액을 제조하는 단계; 및
상기 젤라틴 오리 혼합용액을 계속 교반하면서 키토산을 떨어뜨려 캡슐을 제조하는 단계;를 포함하는 특징으로 하는 동식물 복합 추출물을 함유하는 고령친화 식품의 제조 방법.The method according to claim 1,
Further, preparing a gelatin duck mixed solution by dispersing the duck extract obtained in the duck extraction step in a gelatin solution; And
Preparing a capsule by dropping chitosan while continuing to stir the gelatin duck mixture solution.
상기 식품은 분말, 음료 또는 죽 형태인 것을 특징으로 하는 동식물 복합 추출물을 함유하는 고령친화 식품의 제조 방법.The method according to claim 1,
The food is a method of producing an age-friendly food containing a composite flora and fauna extract, characterized in that the powder, drink or porridge form.
상기 추출용매는 정제수, 주정 또는 에탄올인 것을 특징으로 하는 동식물 복합 추출물을 함유하는 고령친화 식품의 제조 방법.The method according to claim 1,
The extracting solvent is purified water, alcohol or ethanol, characterized in that the method for producing an age-friendly food containing a composite flora and fauna extract.
상기 오리추출물 및 식물 추출물의 농축 단계는 50~65℃의 온도에서 -0.08 ~ -0.09 MPa의 감압하에서 4 ~ 8 시간 동안 수행하여 고형분의 brix가 20 로 되게 농축하고,
상기 분말화 단계는 건조물을 80~120 메쉬로 분쇄하는 공정을 포함하는 것을 특징으로 하는 동식물 복합 추출물을 함유하는 고령친화 식품의 제조 방법.The method according to claim 1,
Concentrating the duck extract and plant extract is carried out for 4 to 8 hours under a reduced pressure of -0.08 ~ -0.09 MPa at a temperature of 50 ~ 65 ℃ to concentrate the brix of the solid content to 20,
The powdering step is a method for producing an age-friendly food containing a composite flora and fauna extract, characterized in that it comprises a step of grinding the dried matter to 80 ~ 120 mesh.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20210129374A (en) | 2020-04-20 | 2021-10-28 | (재)전북바이오융합산업진흥원 | Customized food for senior and manufacturing method thereof |
| KR20210147177A (en) | 2020-05-28 | 2021-12-07 | 군산대학교산학협력단 | Manufacturing method of silver food using citrus fruits and silver food prepared therefrom |
| EP3925451A1 (en) | 2020-06-19 | 2021-12-22 | Kaunas University of Technology | Nutritional emulsion with easily-swallowed viscous texture and bioactive ingredients |
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| KR102347923B1 (en) * | 2020-03-11 | 2022-01-07 | 김영주 | Extract of chicken comprising ginseng and preparation method of thereof |
| KR102240487B1 (en) | 2020-04-21 | 2021-04-15 | (주)에스엔디글로벌 | Sterilization device and method for vehicle air conditioner filter |
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| KR100886290B1 (en) | 2007-04-16 | 2009-03-04 | 최윤화 | The health foods and method for manufacturing health foods by sulfur-duck and crops |
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| US6458395B1 (en) | 1998-01-08 | 2002-10-01 | Otsuka Foods Co., Ltd. | Gelatinous food product and process for preparing the same |
| KR20040033500A (en) * | 2002-10-14 | 2004-04-28 | 손종업 | Manufacturing method of instant porridge using natural seasoning |
| KR100398470B1 (en) | 2002-10-30 | 2003-09-19 | 충청북도 | Swallwing food and method for manufacturing it |
| KR100574097B1 (en) * | 2004-09-01 | 2006-04-27 | 이행우 | Functional food compositions having the effect on eliminating an alcoholic hangover and improvement of liver function |
| KR101746111B1 (en) | 2015-11-10 | 2017-06-14 | 대한민국(농촌진흥청장) | Swallowing food using Tenebrio molitor and method for manufacturing thereof |
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| KR100886290B1 (en) | 2007-04-16 | 2009-03-04 | 최윤화 | The health foods and method for manufacturing health foods by sulfur-duck and crops |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20210129374A (en) | 2020-04-20 | 2021-10-28 | (재)전북바이오융합산업진흥원 | Customized food for senior and manufacturing method thereof |
| KR20220154071A (en) | 2020-04-20 | 2022-11-21 | (재)전북바이오융합산업진흥원 | Customized food for senior and manufacturing method thereof |
| KR20210147177A (en) | 2020-05-28 | 2021-12-07 | 군산대학교산학협력단 | Manufacturing method of silver food using citrus fruits and silver food prepared therefrom |
| EP3925451A1 (en) | 2020-06-19 | 2021-12-22 | Kaunas University of Technology | Nutritional emulsion with easily-swallowed viscous texture and bioactive ingredients |
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| KR20190000138A (en) | 2019-01-02 |
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