KR20030066136A - Preparation of round microcapsules comprising powders of a steamed red-ginseng or a ginseng - Google Patents
Preparation of round microcapsules comprising powders of a steamed red-ginseng or a ginseng Download PDFInfo
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- KR20030066136A KR20030066136A KR1020020006318A KR20020006318A KR20030066136A KR 20030066136 A KR20030066136 A KR 20030066136A KR 1020020006318 A KR1020020006318 A KR 1020020006318A KR 20020006318 A KR20020006318 A KR 20020006318A KR 20030066136 A KR20030066136 A KR 20030066136A
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- ginseng
- red ginseng
- coating
- microcapsules
- spherical microcapsules
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- 239000003094 microcapsule Substances 0.000 title claims abstract description 92
- 241000208340 Araliaceae Species 0.000 title claims abstract description 64
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 64
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 64
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 64
- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 60
- 239000000843 powder Substances 0.000 title claims abstract description 27
- 239000011248 coating agent Substances 0.000 claims abstract description 55
- 238000000576 coating method Methods 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 229920000642 polymer Polymers 0.000 claims abstract description 27
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 239000008213 purified water Substances 0.000 claims abstract description 20
- 235000020710 ginseng extract Nutrition 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 229920001477 hydrophilic polymer Polymers 0.000 claims abstract description 12
- 235000000346 sugar Nutrition 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000007963 capsule composition Substances 0.000 claims abstract description 3
- 238000013268 sustained release Methods 0.000 claims description 33
- 239000012730 sustained-release form Substances 0.000 claims description 33
- 239000000243 solution Substances 0.000 claims description 23
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- 239000002775 capsule Substances 0.000 claims description 16
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- 235000013305 food Nutrition 0.000 claims description 16
- 235000013361 beverage Nutrition 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 239000012729 immediate-release (IR) formulation Substances 0.000 claims description 13
- 229920001282 polysaccharide Polymers 0.000 claims description 10
- 239000005017 polysaccharide Substances 0.000 claims description 10
- 239000007790 solid phase Substances 0.000 claims description 10
- -1 alkaline earth metal salt Chemical class 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000012054 meals Nutrition 0.000 claims description 8
- 239000000783 alginic acid Substances 0.000 claims description 7
- 235000010443 alginic acid Nutrition 0.000 claims description 7
- 229920000615 alginic acid Polymers 0.000 claims description 7
- 229960001126 alginic acid Drugs 0.000 claims description 7
- 150000004781 alginic acids Chemical class 0.000 claims description 7
- 235000019441 ethanol Nutrition 0.000 claims description 7
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 229930091371 Fructose Natural products 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 4
- 229910052784 alkaline earth metal Inorganic materials 0.000 claims description 4
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 4
- 229920001661 Chitosan Polymers 0.000 claims description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- 229940023476 agar Drugs 0.000 claims description 2
- 125000004453 alkoxycarbonyl group Chemical group 0.000 claims description 2
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims description 2
- 229910052739 hydrogen Inorganic materials 0.000 claims description 2
- 239000001257 hydrogen Substances 0.000 claims description 2
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 claims description 2
- 239000000178 monomer Substances 0.000 claims description 2
- 125000002560 nitrile group Chemical group 0.000 claims description 2
- 150000004804 polysaccharides Chemical class 0.000 claims description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 17
- 239000007787 solid Substances 0.000 abstract description 10
- 230000000622 irritating effect Effects 0.000 abstract description 4
- 229920003169 water-soluble polymer Polymers 0.000 abstract description 3
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- 239000007902 hard capsule Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 235000008476 powdered milk Nutrition 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- 239000008199 coating composition Substances 0.000 description 3
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 description 3
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000000546 pharmaceutical excipient Substances 0.000 description 3
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- 230000009257 reactivity Effects 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 239000000344 soap Substances 0.000 description 3
- 230000006641 stabilisation Effects 0.000 description 3
- 238000011105 stabilization Methods 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
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- 238000001941 electron spectroscopy Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000020509 fortified beverage Nutrition 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000087 stabilizing effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000013583 drug formulation Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 239000002702 enteric coating Substances 0.000 description 1
- 238000009505 enteric coating Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 210000004211 gastric acid Anatomy 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
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- 239000006187 pill Substances 0.000 description 1
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- 229940095696 soap product Drugs 0.000 description 1
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- 239000003381 stabilizer Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Medicinal Preparation (AREA)
Abstract
Description
본 발명은 홍삼 또는 인삼정분(홍삼 또는 인삼 추출엑기스를 100% 스프레이 드라이한 엑기스 분말을 칭하며 이하 "정분"이라 한다)에 수용성 고분자를 1종 이상을 피복시켜 화학적인 반응에 안정하고 자극성이 없으며 쓴맛이 은폐된 홍삼 또는 인삼정분의 속방성 (용매 또는 용제에 빠르게 용출된다는 의미로 이하 "속방성"이라 한다) 또는 서방성 (용매 또는 용제에 서서히 용출된다는 의미로 이하 "서방성"이라 한다) 구형 미세캡슐의 제조방법에 관한 것이다.The present invention coats one or more water-soluble polymers in red ginseng or ginseng extract (referred to as extract powder, which is 100% spray-dried red ginseng or ginseng extract extract, hereinafter referred to as "crude"), which is stable to chemical reactions and is not irritating and bitter. Rapid release of the concealed red ginseng or ginseng meal (hereinafter referred to as "fast release" in the sense of rapidly dissolving in a solvent or solvent) or sustained release (hereafter referred to as "sustained release" in the sense of slowly dissolving in a solvent or solvent) It relates to a method for producing microcapsules.
홍삼 또는 인삼 특유의 쓴맛을 효과적으로 은폐하여 복용시의 불쾌감을 감소시켜 보다 효과적으로 복용하게 하는 데에 그 목적이 있다. 홍삼과 인삼은 국내외적으로 건강증진을 위한 식품 등으로 널리 사용되고 있으나 그 맛이 쓰고 화학적으로 불안정하며 자극성이 있기 때문에 성인들은 물론 어린이들이 복용하기에 문제점이 있었다.The purpose is to effectively hide red ginseng or ginseng specific bitter taste to reduce the discomfort of taking ginseng more effectively. Red ginseng and ginseng are widely used as foods for health promotion at home and abroad, but because they are bitter, chemically unstable, and irritating, they are problematic for adults and children to take.
본 발명자들은 이러한 문제점을 해결하기 위하여 오랜 연구를 행한 결과 본 발명을 완성하였다.The present inventors have completed the present invention as a result of long research to solve this problem.
본 발명은 홍삼 및 인삼정분에 수용성 고분자를 1종 이상을 피복시켜 속방성 및 서방성 미세캡슐화 하여 홍삼 및 인삼 특유의 쓴맛을 효과적으로 은폐하여 복용시의 불쾌감을 감소시켜 보다 효과적으로 복용하게 하는 데에 그 목적이 있다.The present invention is to cover one or more types of water-soluble polymers in red ginseng and ginseng powder to be immediate release and sustained release microcapsules to effectively conceal red ginseng and ginseng specific bitter taste to reduce the discomfort of taking ginseng more effectively There is a purpose.
또한 본 발명은 식품, 의약품, 생필품은 물론 화장품 등에도 혼합되어 있는 홍삼 및 인삼엑기스 또는 정분 특유의 쓴맛을 방지하고 그의 원료에 용이하게 첨가 및 제조할 수 있도록 당, 전분 등의 결합제와 HPMC, 유당, 키토산, 알긴산, 산화전분 등의 코팅제를 적절한 방법으로 처리하여 쓴맛을 함유한 인삼 및 홍삼정분을 함유하고 있어도 풍미나 보존성 및 안전성이 뛰어난 홍삼 및 인삼정분 함유 미세캡슐의 제조방법에 관한 것으로서, 홍삼 및 인삼정분을 당 또는 전분 등의 결합제로 만든 코어씨드에 다단 코팅을 시킨 후 단일 또는 다중의 코팅제로 다시 미세캡슐화시켜 쓴맛의 홍삼 및 인삼정분의 쓴맛을 은폐시키고 그의 생리활성 및 기능성 물질을 안정한 형태로 캡슐화시키는 방법에 관한 것이다.In addition, the present invention prevents the bitterness of red ginseng and ginseng extract or essential ingredients mixed in foods, pharmaceuticals, daily necessities, cosmetics, etc., and binders such as sugar, starch, HPMC, lactose, etc. The present invention relates to a method for preparing red ginseng and ginseng powder-containing microcapsules having excellent flavor, preservation and safety even if it contains ginseng and red ginseng powder containing bitter taste by treating coating agents such as, chitosan, alginic acid, starch oxide, etc. And multi-stage coating on the core seeds made of a binder such as sugar or starch, and then microencapsulated with a single or multiple coating agent to mask the bitter taste of red ginseng and ginseng powder of bitter taste, and to stabilize its physiological activity and functional substance. To a method for encapsulation
일반적으로 식품, 의약품, 화장품, 생필품 등은 그 기능 및 제형, 베이스처방에 따라 여러 가지로 구별되어 개발되고 있으며, 그 기능성이 발휘될 수 있도록 처방 내에서 안정화가 필수불가결 하다. 왜냐하면, 고가의 제형이 유효기간 내 변질되거나 불안정하게 되고 처방 내에서 반응성과 복용 시 쓴맛과 흡수전달 메커니즘 등에서 문제를 야기하기 때문이다. 그럼에도 불구하고 지금까지는 조성물만을 가지고 안정화시키는 방법을 사용하여 왔으나 이와는 달리 본 발명에서는 몇몇 결합제로 코어씨드를 만든 후 단일 또는 다중의 코팅제로 원료물질을 완벽하게 코팅시켜 단일 또는 다중막캡슐을 제조하는 방법을 제공한다.In general, food, medicine, cosmetics, daily necessities, etc. are developed in various ways according to their function, formulation, and base prescription, and stabilization is indispensable within the prescription so that the functionality can be exhibited. This is because expensive formulations deteriorate or become unstable within the shelf life and cause problems in responsiveness and bitter taste and absorption delivery mechanisms when taken. Nevertheless, until now, a method of stabilizing with a composition alone has been used. However, in the present invention, a method of preparing a single or multi-layered capsule by making a core seed with several binders and then completely coating the raw material with a single or multiple coating agents. To provide.
또한, 본 발명은 홍삼 및 인삼과 같은 천연물 또는 약재 등의 엑기스 또는 분말을 몇 가지 결합제와 코팅제로 조제하여 그의 쓴맛을 은폐하고 변질을 억제하며 풍미와 식감을 향상시키고, 변질된 물질의 섭취에 의한 위험성을 막아 흡수 및 이용을 향상시킬 수 있는 속방성 및 서방성의 구형 미세캡슐제조에 관한 것이다. 건강식품 및 기능성식품 등에 있어서 맛 개선효과 및 영양보급의 목적을 달성하기 위한 식품의 관능성과 기능성을 높이기 위해 본 발명의 공정이 필요하다. 또한 본 발명은 고가의 의약품 원료, 건강기능성식품 및 각종 화장품 등의 기능성 원료가 유통기간 내 변질 및 반응성이 없도록 안정화시키는 방법을 제공한다.In addition, the present invention is prepared by extracting or extracting natural products such as red ginseng and ginseng with some binders and coating agents to cover the bitter taste, inhibit the alteration, improve flavor and texture, by ingesting the altered material It relates to the manufacture of immediate release and sustained release spherical microcapsules that can prevent the risk to improve absorption and utilization. In the health food and functional food, etc., the process of the present invention is necessary to increase the functionality and functionality of the food to achieve the purpose of improving taste and nutritional supply. In addition, the present invention provides a method for stabilizing functional raw materials such as expensive pharmaceutical raw materials, health functional foods and various cosmetics to be free from deterioration and reactivity in the shelf life.
특히, 홍삼 및 인삼정분의 기능성과 안정성을 향상시키고 상품성을 개선하기 위하여 종래의 기술은 전분 등의 결착제로 불규칙한 과립 및 세립을 만들어서 인삼차 등의 형태로 만들거나 포장방법을 개선하는 등의 방법이 대부분이었다. 홍삼 및 인삼정분의 또 다른 제형은 환제로써 홍삼 및 인삼정분을 셀룰로스 성분 등과 같은 부피를 증량하는 증량제를 사용하여 제환기를 이용하여 일정한 크기의 환을 만들어 복용감과 식감을 개선하는 방법 등을 사용하였다.In particular, in order to improve the functionality and stability of red ginseng and ginseng powder, and to improve the merchandise, the conventional technique is to make irregular granules and fine grains with a binder such as starch to make ginseng tea or improve the packaging method. It was. Another formulation of red ginseng and ginseng meal was used as a pill to increase the volume and texture of the red ginseng and ginseng meal by using a volume increaser such as a cellulose component to make a ring of a certain size. .
그러나, 종래의 방법은 홍삼 및 인삼정분의 쓴맛을 은폐하기 위하여 과도하게 첨가된 안정제, 코팅제, 항산화제 등의 부형원료가 처방되어 자체의 안정도는 일정하다고 할 수 있으나, 일단 식품으로써 쓴맛과 자극성을 완전히 차폐할 수는 없고 시간경과 및 가혹조건에 따른 색상, 점도, pH 등의 물성의 경시변화 뿐만 아니라 복용하였을 때 위산 등에 의해 인삼 및 홍삼성분의 변화가 있을 수 있어 고가의 원료물질이 제대로 흡수 및 전달되기 어려운 문제점이 야기될 수 있다. 특히, 홍삼 및 인삼정분이 인습이 강하여 부형물질과의 반응성을 전혀 배제할 수 없으며 포장을 개폐시 굳어지거나 병마개 등과 결착되어 개폐가 어려워지거나, 끓는 온수에 녹여서 복용하거나, 또 다른 가미제인 꿀, 설탕, 물엿 등을 같이 복용하는 불편함이 있었다. 또한, 이러한 제제들은 과도한 증량제와 부형물질을 넣어 실제로 홍삼 및 인삼정분인 원료물질은 처방을 고려할 때 그 첨가량은 극히 한정될 수 밖에 없는 문제점이 대두되고 있다.However, in the conventional method, an excessive amount of additives such as stabilizers, coating agents, and antioxidants are prescribed to conceal the bitter taste of red ginseng and ginseng extract, so that its stability is constant. It can not be completely shielded and the ginseng and red ginseng components may change due to gastric acid when taking as well as changes in physical properties such as color, viscosity and pH according to time and harsh conditions. Problems that are difficult to convey can be caused. In particular, red ginseng and ginseng extract have strong conventions and can not rule out any reactivity with excipients, and when they are opened or closed, they become hard to open or close due to bottle caps, or they are taken by dissolving in boiling hot water. And discomfort with syrup. In addition, these formulations have been added to the excessive amount of excipients and excipients, the raw material is actually red ginseng and ginseng nutrients when considering the prescription, the amount of addition is extremely limited problem is emerging.
따라서, 홍삼 및 인삼정분을 다량으로 식품, 의약품, 화장품 등에 대량으로 혼합시키기 위한 방법으로 본 발명의 실시예에 조성물로 예시된 바와 같이 구형의 속방성 또는 서방성 미세캡슐의 제조방법이 사용되기도 한다.Therefore, a method for producing spherical immediate release or sustained release microcapsules may be used as illustrated in the embodiments of the present invention as a method for mixing red ginseng and ginseng extract in large amounts in food, medicine, cosmetics, and the like. .
본 발명은 홍삼 및 인삼 정분과 같이 인습이 심하고, 쓴맛이 강하며 유통기간 중 제형 내에서 빛, 온도변화, 산화 및 극성의 변화가 심한 불안정한 기능성 물질의 안정화 및 기능성 향상을 위하여 식품, 의약품, 화장품, 생필품 등의 각종 제형 및 처방에 고농도로 혼합시키기 용이한 1,000 마이크로 이하 마이크로사이즈의 미세캡슐을 제공한다.The present invention, such as red ginseng and ginseng powder, has a strong convention, bitter taste, food, pharmaceuticals, cosmetics for the stabilization and functional improvement of unstable functional substances with severe changes in light, temperature change, oxidation and polarity in the formulation during the distribution period. To provide a microcapsules of less than 1,000 micro-sized microcapsules that can be easily mixed in a high concentration in various formulations and prescriptions, such as necessities.
또한 본 발명은 홍삼 및 인삼 정분과 같이 인습이 심하고, 쓴맛이 강하며 유통기간 중 제형 내에서 빛, 온도변화, 산화 및 극성의 변화가 심한 불안정한 기능성 물질의 안정화 및 기능성 향상을 위하여 식품, 의약품, 화장품 등의 각종 제형 및 처방에 고농도로 혼합시키기 용이한 1,000 마이크로 이하 마이크로사이즈의 미세캡슐을 제조하는 방법을 제공한다.In addition, the present invention, such as red ginseng and ginseng powder, has a strong convention, a bitter taste, food, pharmaceuticals, to improve the stability and functionality of the unstable functional material with a strong change in light, temperature change, oxidation and polarity in the formulation during the shelf life Provided is a method for preparing microcapsules of 1,000 micrometers or less that are easily mixed at high concentrations in various formulations and prescriptions such as cosmetics.
또한 본 발명은 인삼 및 홍삼 정분과 같이 인습이 심하고, 쓴맛이 강하며 유통기간 중 제형 내에서 빛, 온도변화, 산화 및 극성의 변화가 심한 불안정한 기능성 물질의 안정화 및 기능성 향상을 위하여 식품, 의약품, 화장품 등의 각종 제형 및 처방에 고농도로 혼합시키기 용이한 1,000 마이크로 이하 마이크로사이즈의 미세캡슐을 포함하는 각종 제형의 조성물을 제공한다.In addition, the present invention, such as ginseng and red ginseng powder has a strong convention, bitter taste and food, pharmaceutical, to improve the stability and functionality of the unstable functional material with a strong change in light, temperature change, oxidation and polarity in the formulation during the shelf life Provided are compositions of various formulations including microcapsules of up to 1,000 microns that are easy to be mixed at high concentrations in various formulations and prescriptions such as cosmetics.
도1은 홍삼 또는 인삼정분을 원료물질로하여 내부입자를 가진 구형의 속방성 또는 서방성 미세캡슐의 제조방법을 개략적으로 도시한 공정도이다.1 is a process diagram schematically showing a method for producing spherical immediate release or sustained release microcapsules having internal particles using red ginseng or ginseng fraction as raw materials.
도2는 홍삼 또는 인삼정분을 원료물질로하여 내부입자를 가진 구형의 속방성 또는 서방성 미세캡슐의 단면모식도를 도시한 것이다.Figure 2 shows a cross-sectional schematic diagram of spherical immediate release or sustained release microcapsules having internal particles using red ginseng or ginseng fraction as a raw material.
도3은 홍삼 또는 인삼정분을 함유한 구형미세캡슐의 주사전자현미경 사진 (Scanning Electron Spectroscopy SEM JE500)으로 캡슐의 단면사진을 촬영한 것이다.Figure 3 is a cross-sectional photograph of the capsule with a scanning electron microscope (Scanning Electron Spectroscopy SEM JE500) of the spherical microcapsules containing red ginseng or ginseng extract.
본 발명은 정제수에 당이나 수용성전분을 1:3∼1:6으로 첨가한 혼합용액 또는 정제수에 친수성폴리머를 1:3∼1:6으로 첨가한 친수성폴리머용액을 열풍건조기상에서 60∼80℃로 가온하면서 점질성 고체상을 형성시킨 후 상기 점질성 고체상을 5∼10분간 건조시켜 수분이 코어씨드의 총량을 기준으로 하여 15∼20중량%이고 50∼100μ 사이즈인 세립화 고체상의 코어씨드를 형성시키는 단계; 상기 코어씨드를 홍삼 또는 인삼정분으로 코팅하여 500∼800μ 사이즈의 세립을 형성시켜 홍삼 또는 인삼정분이 부착된 속방성의 구형미세캡슐을 제조하는 단계; 상기 속방성의 구형미세캡슐을 에틸알콜 또는 정제수에 폴리머코팅제를 폴리머코팅제용액 총량을 기준으로 하여 5∼10중량% 첨가한 폴리머코팅제용액으로 단일코팅 또는 2차 이상의 다단코팅 방식으로 서방성 구형미세캡슐의 피막 조성물 총량을 기준으로 하여 20∼40중량% 코팅하여 1,000∼1,200μ의 사이즈로 서방성의 구형미세캡슐을 형성시키는 단계; 상기 서방성 구형미세캡슐의 코팅막을 경화시켜 수분을 피막캡슐 조성물을 총량으로 하여 1∼10중량%로 건조시키는 단계; 및 상기 건조된 미세캡슐을 1,000∼1,200μ의 사이즈로 메슁하는 단계로 구성된다.The present invention relates to a mixed solution in which sugar or water-soluble starch is added 1: 3 to 1: 6 in purified water or a hydrophilic polymer solution in which 1: 3 to 1: 6 is added to purified water at 60 to 80 ° C. on a hot air dryer. After forming a viscous solid phase with warming, the viscous solid phase was dried for 5 to 10 minutes to form a core seed of fine-grained solid phase having a water content of 15 to 20% by weight based on the total amount of the core seeds and a size of 50 to 100 µ. step; Coating the core seed with red ginseng or ginseng powder to form fine grains of 500 to 800 µ size to prepare spherical microcapsules with rapid attachment of red ginseng or ginseng powder; The immediate release spherical microcapsules in a single coating or a second or more multi-stage coating method using a polymer coating agent in which 5-10 wt% of the polymer coating agent is added to ethyl alcohol or purified water based on the total amount of the polymer coating agent solution. Coating 20 to 40% by weight based on the total amount of the coating composition, thereby forming a sustained-release spherical fine capsule having a size of 1,000 to 1,200 µ; Curing the coating film of the sustained-release spherical microcapsules and drying the water to 1 to 10% by weight based on the total amount of the coating capsule composition; And mesuring the dried microcapsules to a size of 1,000 to 1,200 µ.
본 발명의 코어시드를 제조하기 위하여 사용되는 당은 정맥당 또는 결정과당이 바람직하다.The sugar used to prepare the core seed of the present invention is preferably venous sugar or fructose.
또한 본 발명의 코어시드를 제조하기 위하여 사용되는 친수성폴리머는 결정성 섬유소, 수용성 한천질, 알긴산 또는 알긴산의 알칼리토금속염; 히드록시-저급알킬-폴리사카라이드, 카르복시-저급알킬-폴리사카라이드 또는 카르복시-저급알킬-폴리사카라이드의 알칼리토금속염 ; 단량체 일반식 CH2=C(R1)-Y(여기에서, R1은 수소 또는 메틸기이고, Y는 카르복실기, 니트릴기, 저급알콕시-카르보닐 또는 2-피롤리돈-1-일이다)인 폴리머가 결합된 폴리사카라이드; 및 가교결합의 폴리사카라이드로 이루어진 그룹 중에서 선택되는 하나 이상의 것이 바람직하다. 여기에서 저급이라 함은 탄소수가 1∼3인 것을 말한다.In addition, the hydrophilic polymers used to prepare the core seeds of the present invention include alkaline earth metal salts of crystalline fiber, water-soluble agar, alginic acid or alginic acid; Alkaline earth metal salts of hydroxy-lower alkyl-polysaccharide, carboxy-lower alkyl-polysaccharide or carboxy-lower alkyl-polysaccharide; Monomer general formula CH 2 = C (R 1 ) -Y, wherein R 1 is hydrogen or methyl group, Y is carboxyl group, nitrile group, lower alkoxy-carbonyl or 2-pyrrolidone-1-yl Polysaccharides to which polymers are bound; And at least one selected from the group consisting of crosslinked polysaccharides. Here, lower means having 1 to 3 carbon atoms.
본 발명의 코어시드를 제조하기 위하여 사용되는 상 유도 친수성 폴리머용액은 정제수에 친수성폴리머를 1:3∼1:6으로 침지시켜 무게가 약 1.2배 증가하는 수중팽창성중합체 형태의 용액이 바람직하다.The phase-induced hydrophilic polymer solution used to prepare the core seed of the present invention is preferably a solution in the form of an underwater expandable polymer in which the weight is increased by about 1.2 times by immersing the hydrophilic polymer in purified water at 1: 3 to 1: 6.
본 발명의 코어씨드는 실온에서 정제수에 당이나 전분을 첨가한 혼합용액 또는 정제수에 친수성폴리머를 첨가한 상 유도 친수성폴리머용액을 가열하여 점질성 고체상의 세립을 형성시킴으로써 고체상의 50∼100μ 코어씨드로서 얻을 수 있다.The core seed of the present invention is a solid solution of 50-100 mu core seeds at room temperature by heating a mixed solution in which sugar or starch is added to purified water or a phase-induced hydrophilic polymer solution in which hydrophilic polymer is added to purified water to form fine granules of viscous solid. You can get it.
본 발명의 코어씨드는 정제수에 당이나 전분을 첨가한 혼합용액 또는 정제수에 친수성폴리머를 첨가한 상 유도 친수성폴리머용액을 60∼80℃로 가온하면 점질성 고체상이 형성되고 이를 5∼10분간 건조하여 세립화하면 수분이 코어씨드의 총량을 기준으로 하여 15∼20 중량%이고 50∼100μ 사이즈의 고체상 코어씨드로서 형성된다.The core seed of the present invention forms a viscous solid phase by heating a mixed solution in which sugar or starch is added to purified water or a phase-induced hydrophilic polymer solution in which hydrophilic polymer is added to purified water to 60 to 80 ° C., and dried for 5 to 10 minutes. When finely granulated, moisture is formed as a solid core seed of 15 to 20% by weight based on the total amount of the core seeds and of 50 to 100 mu size.
본 발명에서 코어씨드에 홍삼 또는 인삼정분의 부착하여 속방성의 구형미세캡슐을 제조하는 단계는 로이디지(Loedige)형과 같은 유동상(Fluid-bed)장치 Uni-glatt 또는 고속혼합기의 내부에 40∼80Kg의 홍삼 또는 인삼정분을 투입하고 직경에 따라 3∼40 rpm의 다양한 회전속도로 스테인레스스틸 코팅팬 안에서 실시한다. 이때 세립화한 고체상의 50∼100μ 코어씨드를 부착시키고자 하는 홍삼 및 인삼정분에 호퍼를 통해 적용하면서 연속작업 사이에 500∼800μ 사이즈의 세립이 형성되었을 때 별도의 용기로 방출시킨다. 이 공정에서 이용되는 수분의 증발은 30∼45℃ 온도의 항온건조기 안에서 또는 진공하에서 실시된다.In the present invention, the step of preparing a fast-release spherical microcapsules by attaching red ginseng or ginseng seed to the core seed is 40 inside the fluid-bed device Uni-glatt or a high-speed mixer such as Loedige type. Red ginseng or ginseng seed of ~ 80Kg is added and carried out in a stainless steel coating pan at various rotation speeds of 3-40 rpm depending on the diameter. At this time, the red ginseng and ginseng seed to which 50 to 100 micron core seeds to be granulated are applied through a hopper, and are discharged into a separate container when 500 to 800 micron size granules are formed between continuous operations. The evaporation of water used in this process is carried out in a thermostatic dryer at a temperature of 30 to 45 ° C. or under vacuum.
또한 본 발명에서 홍삼 또는 인삼정분이 함유된 서방성의 구형미세캡슐을 제조하기 위하여 사용되는 폴리머코팅제는 HPMC(Hydroxy propyl methyl cellulose), 유당, 키토산, 알긴산 및 산화전분으로 이루어진 그룹 중에서 선택되는 하나 이상의 것이 바람직하다.In the present invention, the polymer coating agent used to prepare the sustained-release spherical microcapsules containing red ginseng or ginseng extract is one or more selected from the group consisting of HPMC (Hydroxy propyl methyl cellulose), lactose, chitosan, alginic acid and oxidized starch. desirable.
본 발명에서 홍삼 또는 인삼정분이 함유된 서방성의 구형미세캡슐을 제조하기 위하여 사용되는 폴리머코팅제용액은 에틸알콜 또는 정제수에 폴리머코팅제를 폴리머코팅제용액 총량을 기준으로 하여 5∼10중량% 용해시킨 용액이 바람직하며, 단일폴리머로 단일코팅할 경우 에틸알콜 또는 정제수에 폴리머코팅제를 폴리머코팅제용액 총량을 기준으로 하여 5∼10중량% 용해시킨 용액을 만들어 사용하며 다단코팅의 경우 에틸알콜이나 정제수에 폴리머코팅제의 혼합물 (예, HPMC : 산화전분 혼합 중량비 3 : 1)을 폴리머코팅제용액 총량을 기준으로 하여 5∼10중량% 용해시킨 폴리머코팅제용액을 만들어 사용하거나 각각의 폴리머별로 에틸알콜 또는 정제수에 폴리머코팅제를 폴리머코팅제용액 총량을 기준으로 하여 5∼10중량% 용해시킨 폴리머코팅제용액을 사용한다.In the present invention, the polymer coating agent solution used to prepare the sustained-release spherical microcapsules containing red ginseng or ginseng extract is 5-10% by weight solution of the polymer coating agent in ethyl alcohol or purified water based on the total amount of the polymer coating agent solution. Preferably, in the case of single coating with a single polymer, a solution in which 5 to 10% by weight of the polymer coating agent is dissolved in ethyl alcohol or purified water based on the total amount of the polymer coating agent solution is used. In the case of the multi-stage coating, the polymer coating agent in ethyl alcohol or purified water is used. A polymer coating agent solution in which a mixture (eg, HPMC: starch oxide mixed weight ratio 3: 1) is dissolved in an amount of 5 to 10% by weight based on the total amount of the polymer coating agent solution is used, or a polymer coating agent is added to ethyl alcohol or purified water for each polymer. Polymer coating solution dissolved 5 to 10% by weight based on the total coating solution solution The dragon.
본 발명에서 홍삼 또는 인삼정분이 함유된 서방성의 구형미세캡슐을 제조하는 단계는 홍삼 또는 인삼 정분이 부착된 세립을 1∼10Kg씩 다시 CF-360형 피복기에 넣고 회전속도를 100∼250rpm으로 회전시키면서 슬리트 공기를 300∼500ℓ/분, 온도 30∼50℃로 취입하면서 폴리머코팅제용액으로 용도에 맞게 피복하여 1,000∼1,200μ사이즈의 구형미세캡슐을 제조한다.In the present invention, the step of preparing a sustained-release spherical microcapsules containing red ginseng or ginseng extract is put into the CF-360 type coater with red ginseng or ginseng fraction attached to 1 ~ 10Kg each time while rotating the rotation speed to 100 ~ 250rpm Slit air is blown at 300-500 L / min and the temperature 30-50 degreeC, and it coat | covers with a polymer coating agent according to a use, and manufactures a spherical microcapsule of 1,000-1,200 micrometers size.
또한, 본 발명에서 홍삼 또는 인삼정분이 함유된 서방성의 구형미세캡슐을 제조하기 위하여 폴리머코팅제용액을 전동하는 500∼800μ 사이즈의 세립상에 5∼30㎖/분의 속도로 분무하여, 피막 조성물이 피막조성물 총량을 기준으로 하여 20∼40중량% 피복된 1,000∼1,200μ 사이즈의 구형미세캡슐을 수득한다.In addition, in the present invention, in order to prepare a sustained-release spherical microcapsules containing red ginseng or ginseng powder, sprayed at a rate of 5 to 30ml / min on a 500 ~ 800μ size fine granules for rolling the polymer coating solution, the coating composition is On the basis of the total amount of the coating composition, spherical microcapsules of 1,000 to 1,200 mu size coated with 20 to 40 wt% are obtained.
속방성과 서방성캡슐의 경우는 이 단계에서 단일 또는 다단 코팅제의 처방에 따라 제조를 할 수 있으며 본 발명에서는 실시예로 속방성 세립을 제조하고 장용성 피막제를 피복하여 서방성 미세캡슐을 제조하였다.In the case of immediate release and sustained-release capsules can be prepared according to the formulation of a single or multi-stage coating agent in this step, in the present invention, a fast-release granule was prepared in an embodiment and an enteric coating was coated to prepare a sustained-release microcapsules.
수득된 1,000∼1,200μ 사이즈의 구형미세캡슐은 건조기에 옮겨 피복된 코팅막을 건조 및 경화시키기 위해 40∼80℃로 5∼12시간 건조하면 수분 10중량% 이하의 구형미세캡슐을 분리 및 형성시킬 수 있다.Spherical microcapsules of 1,000-1,200μ size obtained were transferred to a dryer and dried for 5 to 12 hours at 40 to 80 ° C. in order to dry and cure the coated coating film. have.
일정한 사이즈의 구형미세캡슐을 수득하기 위해서는 상기의 구형미세캡슐을 JIS (일본공업표준) 표준체 세트를 사용하여 메슁함으로서 1,000μ사이즈 내외의 고른 구형미세캡슐을 선별 수득한다.In order to obtain spherical microcapsules of constant size, the spherical microcapsules were screened using a JIS (Japanese Industrial Standard) standard set to obtain even spherical microcapsules of about 1,000 microns in size.
본 발명에 의하여 제조된 서방성 구형미세캡슐을 음료, 식품, 의약품 또는 화장품의 원료와 혼합하여 음료, 식품, 의약품, 생필품 또는 화장품을 제조한다.The sustained-release spherical microcapsules prepared according to the present invention are mixed with raw materials of beverages, foods, pharmaceuticals or cosmetics to prepare beverages, foods, pharmaceuticals, necessities or cosmetics.
또한 본 발명에 의하여 제조된 홍삼 또는 인삼정분 함유 속방성 구형미세캡슐을 제품 총량을 기준으로 하여 0.05 내지 3.0 중량%의 농도로 음료, 식품, 의약품, 생필품 또는 화장품에 혼합하여 음료, 식품, 의약품, 생필품 또는 화장품을 제조한다.In addition, red ginseng or ginseng extract-containing immediate-release spherical microcapsules prepared by the present invention in a concentration of 0.05 to 3.0% by weight based on the total amount of the beverage, food, pharmaceuticals, necessities or cosmetics by mixing the beverage, food, pharmaceuticals, Manufactures necessities or cosmetics.
본 발명에 의하여 제조된 미세캡슐을 혼합하여 음료를 제조하는 경우 혼합되는 미세캡슐은 제품 총량을 기준으로 하여 0.05 내지 3.0 중량% 농도를 첨가하는 것이 바람직하며, 0.05 중량% 이하이면 미세캡슐화되는 홍삼 및 인삼정분의 절대함량이 낮아지고, 3.0 중량% 이상이면 경제성이 떨어진다. 본 발명에 의하여 제조된 홍삼 및 인삼정분 미세캡슐을 혼합하여 화장품을 제조하는 경우 혼합되는 미세캡슐은 제품 총량을 기준으로 하여 0.05 내지 2.0 중량%가 바람직하다.When preparing a beverage by mixing the microcapsules prepared according to the present invention, the microcapsules to be mixed are preferably added at a concentration of 0.05 to 3.0% by weight based on the total amount of the product. The absolute content of ginseng meal is lowered, and economic efficiency is lowered at 3.0 wt% or more. When preparing cosmetics by mixing the red ginseng and ginseng meal microcapsules prepared according to the present invention, the mixed microcapsules are preferably 0.05 to 2.0% by weight based on the total amount of the product.
본 발명에 따른 원료물질의 내부입자를 가진 단일 또는 다중 미세캡슐의 제조방법은 도 1에서 도시한 바와 같으며 이렇게 함으로써 균질화된 구형미세캡슐과 음료, 식품, 의약품, 생필품 및 화장품의 처방에서 안정한 제형을 수득할 수 있다.Method for producing a single or multiple microcapsules having internal particles of the raw material according to the present invention is shown in Figure 1 by doing so homogenized spherical microcapsules and stable formulation in the formulation of beverages, food, medicine, necessities and cosmetics Can be obtained.
본 발명에 의한 도 2의 홍삼 및 인삼정분을 함유한 구형미세캡슐의 단면도로 볼 수 있는 바와 같이 속방성 및 서방성의 구형미세캡슐 형성이 가능함을 확인하였다.As can be seen in the cross-sectional view of the spherical microcapsules containing red ginseng and ginseng fraction of FIG. 2 according to the present invention, it was confirmed that spherical microcapsules can be formed quickly and sustainedly.
또한, 본 발명에 의하여 도 3의 홍삼 및 인삼정분을 함유한 구형미세캡슐의 주사전자현미경 사진 (Scanning Electron Spectroscopy SEM JE500)으로 캡슐의 단면과 캡슐이 안정하고 고르게 내부물질을 둘러싸고 있음을 확인하였다.In addition, according to the present invention, the scanning electron micrograph (Scanning Electron Spectroscopy SEM JE500) of the spherical microcapsules containing red ginseng and ginseng extract of FIG. 3 confirmed that the cross section and the capsule of the capsule were stably and evenly surrounded the inner material.
이하에서 본 발명의 구성을 실시예를 통하여 상세하게 설명하고자 하지만 이들 실시예는 본 발명을 예증하기 위한 것으로서 본 발명의 권리범위는 이들 실시예에만 한정되는 것은 아니다.Hereinafter, the configuration of the present invention will be described in detail with reference to examples, but these examples are provided to illustrate the present invention, and the scope of the present invention is not limited to these examples.
[실시예 1]Example 1
실온에서 5ℓ의 정제수에 결정과당 30kg을 가하여 열풍건조기를 사용하여 60℃에서 점질성의 고체상 세립을 형성시킨 후 상기 점질성의 고체상 세립을 10분간 건조시켜 수분이 코어씨드의 총량을 기준으로 하여 50∼100μ 사이즈의 고체상 코어씨드를 수득하였다.30 kg of fructose was added to 5 liters of purified water at room temperature to form viscous solid granules at 60 ° C. using a hot air dryer, and the viscous solid granules were dried for 10 minutes, and the moisture was 50 to 100 μ based on the total amount of the core seeds. A solid core seed of size was obtained.
상기 코어씨드를 혼합기 내부에 가한 홍삼 또는 인삼정분 40Kg에 투입하고 혼합하면서 직경에 따라 3∼40 rpm의 다양한 회전속도로 스테인레스스틸 코팅팬 안에서 홍삼 또는 인삼정분을 부착하여 연속 작업간 500∼800μ 사이즈의 세립이 형성되었을 때 별도의 용기로 방출시켜 속방성의 구형미세캡슐 50Kg을 수득하였다.The core seed was added to 40Kg of red ginseng or ginseng powder added to the inside of the mixer and mixed with red ginseng or ginseng powder in a stainless steel coating pan at various rotation speeds of 3 to 40 rpm depending on the diameter. When granules were formed, they were released in a separate container to obtain 50 Kg of spherical microcapsules of immediate release.
상기 속방성의 구형미세캡슐을 10Kg씩 다시 CF-360형 피복기에 넣고 회전속도를 100∼250rpm으로 회전시키면서 슬리트 공기를 300∼500ℓ/분, 온도 30∼50℃로 취입하면서 에틸알콜에 수용성전분을 5중량% 첨가한 폴리머코팅제용액으로 구형미세캡슐 전체 총량을 기준으로 하여 20중량% 피복하여 1,000∼1,200μ 사이즈인 서방성의 구형미세캡슐 50kg을 제조하였다.Put the immediate-release spherical microcapsules by 10 kg each into a CF-360 type coater and rotate the rotational speed at 100 to 250 rpm while blowing the slit air at 300 to 500 l / min and a temperature of 30 to 50 ° C. 50 wt% of the sustained-release spherical microcapsules having a size of 1,000 to 1,200 μ was prepared by coating 20 wt% of the total spherical microcapsules with the polymer coating solution added 5 wt%.
상기 서방성의 구형미세캡슐을 건조기에 모두 옮겨 피복된 코팅막을 40℃로 8시간동안 경화 및 건조하여 수분이 구형 미세캡슐 전체 총량을 기준으로 하여 10중량%인 서방성의 구형 미세캡슐을 50kg 수득하였으며 일정한 사이즈의 구형 미세캡슐을 수득하기 위해서 JIS (일본공업표준) 표준체 세트를 사용하여 메슁함으로서 1,000∼1,200μ 사이즈의 고른 구형 미세캡슐을 선별 후 최종 48kg을 수득하였다.The sustained-release spherical microcapsules were transferred to a drier, and the coated coating film was cured and dried at 40 ° C. for 8 hours to obtain 50 kg of sustained-release spherical microcapsules having 10% by weight based on the total amount of the spherical microcapsules. In order to obtain spherical microcapsules of size, the final 48 kg were obtained after screening even spherical microcapsules of 1,000 to 1,200 mu size by screening using a JIS (Japanese Industrial Standard) standard set.
[실시예 2]Example 2
실온에서 5ℓ의 정제수에 결정과당 30kg을 가하여 열풍건조기를 사용하여 60℃에서 점질성의 고체상 세립을 형성시킨 후 상기 점질성의 고체상 세립을 10분간 건조시켜 수분이 코어씨드의 총량을 기준으로 하여 50∼100μ 사이즈의 고체상 코어씨드를 수득하였다.30 kg of fructose was added to 5 liters of purified water at room temperature to form viscous solid granules at 60 ° C. using a hot air dryer, and the viscous solid granules were dried for 10 minutes, and the moisture was 50 to 100 μ based on the total amount of the core seeds. A solid core seed of size was obtained.
상기 코어씨드를 혼합기 내부에 가한 홍삼 또는 인삼정분 40Kg에 투입하고 혼합하면서 직경에 따라 3∼40 rpm의 다양한 회전속도로 스테인레스스틸 코팅팬 안에서 홍삼 또는 인삼정분을 코팅하면서 세립화한 고체상의 50∼100μ 코어씨드를 부착시킨 후 연속 작업사이에 500∼800μ 사이즈의 세립이 형성되었을 때 별도의 용기로 방출시켜 속방성의 구형미세캡슐 50Kg을 수득하였다.The core seed was added to 40 Kg of red ginseng or ginseng powder added to the inside of the mixer and mixed, and 50 to 100 μm of solid granules were coated with red ginseng or ginseng powder in a stainless steel coating pan at various rotation speeds of 3 to 40 rpm depending on the diameter. After attaching the core seeds, when 500-800 μ-sized fine grains were formed between successive operations, they were discharged into separate containers to obtain 50 Kg of spherical microcapsules.
상기 속방성의 구형미세캡슐을 10Kg씩 다시 CF-360형 피복기에 넣고 회전속도를 100∼250rpm으로 회전시키면서 슬리트 공기를 300∼500ℓ/분, 온도 30∼50℃로 취입하면서 속방성의 구형미세캡슐 세립상에 에틸알콜에 수용성전분을 5중량% 첨가한 폴리머코팅제용액을 5∼30㎖/분의 속도로 분무하면서 구형미세캡슐 전체 총량을 기준으로 하여 20중량% 피복하여 1,000∼1,200μ사이즈인 서방성의 구형미세캡슐 50kg을 제조하였다.The immediate-release spherical microcapsules were placed in a CF-360-type coater in 10 kg increments each time while blowing the slit air at 300 to 500 l / min and a temperature of 30 to 50 ° C. while rotating the rotational speed at 100 to 250 rpm. The polymer coating solution, in which 5 wt% water-soluble starch was added to ethyl alcohol on the capsule granules, was sprayed at a rate of 5 to 30 ml / min, and 20 wt% was coated based on the total amount of the spherical fine capsules. 50 kg of sustained-release spherical fine capsules were prepared.
상기 서방성의 구형미세캡슐을 건조기에 모두 옮겨 피복된 코팅막을 40℃로 8시간동안 경화 및 건조하여 수분이 구형 미세캡슐 전체 총량을 기준으로 하여 10중량%인 구형의 서방성 미세캡슐을 50kg 수득하였으며 일정한 사이즈의 구형 미세캡슐을 수득하기 위해서 JIS (일본공업표준) 표준체 세트를 사용하여 메슁함으로서1,000∼1,200μ 사이즈의 고른 구형 미세캡슐을 선별 후 최종 48kg을 수득하였다.The sustained-release spherical microcapsules were transferred to a drier, and the coated coating film was cured and dried at 40 ° C. for 8 hours to obtain 50 kg of spherical sustained-release microcapsules having 10% by weight based on the total amount of the spherical microcapsules. In order to obtain spherical microcapsules of uniform size, a final spherical microcapsules of 1,000 to 1,200 microns in size were obtained by screening using a JIS (Japanese Industrial Standard) standard set to obtain a final 48 kg.
[실시예 3]Example 3
실시예 1 또는 2에서 제조된 서방성 구형미세캡슐을 음료(인삼음료, 인삼우유, 인삼요구르트)에 적용하여 음료제품 전량에 대하여 구형미세캡슐을 1.0∼3.0 중량%되도록 첨가하여 쓴맛이 없고 반응성이 없으며 생체내에서 기능성을 발휘 할 수 있는 인삼강화 음료를 제조하였다.The sustained-release spherical microcapsules prepared in Examples 1 or 2 were applied to beverages (ginseng beverages, ginseng milk, ginseng yogurt) to add 1.0-3.0 wt% of the spherical microcapsules to the total amount of the beverage product so that there was no bitter taste and reactivity. No ginseng fortified beverages can be produced in vivo.
[실시예 4]Example 4
실시예 1 또는 2에서 제조된 서방성 구형미세캡슐을 분유제품 전량에 대하여 1.0 중량%되도록 첨가하여 쓴맛이 없고 기능성의 인삼강화분유를 제조하였다.The sustained-release spherical microcapsules prepared in Example 1 or 2 were added to 1.0 wt% based on the total amount of the powdered milk product to prepare ginseng powdered milk powder having no bitter taste and functionality.
[실시예 5]Example 5
실시예 1 또는 2에서 제조된 서방성 구형미세캡슐을 인삼캅셀에 400∼600mg 하드캅셀에 전량에 충진하여 쓴맛이 없고 기능성의 인삼하드캅셀을 제조하였다.The sustained-release spherical microcapsules prepared in Example 1 or 2 were filled in 400-600 mg hard capsules in ginseng capsules in full amount to prepare ginseng hard capsules with no bitter taste.
[실시예 6]Example 6
실시예 1 또는 2에서 제조된 서방성 구형미세캡슐을 의약품처방 전량에 대하여 1∼10 중량%되도록 첨가하여 강화된 자양강장 의약품을 제조하였다.Sustained release spherical microcapsules prepared in Example 1 or 2 were added to 1 to 10% by weight based on the total amount of the drug formulation to prepare a fortified tonic medicine.
[실시예 7]Example 7
실시예 1 또는 2에서 제조된 서방성 구형미세캡슐을 화장품처방 전량에 대하여 1∼10 중량%되도록 첨가하여 기능성이 강화된 인삼캡슐화장품을 제조하였다.The sustained-release spherical microcapsules prepared in Example 1 or 2 were added to 1 to 10% by weight based on the total amount of cosmetic prescription to prepare a functional ginseng capsule cosmetics.
[실시예 8]Example 8
실시예 1 또는 2에서 제조된 서방성 구형미세캡슐을 비누제품 전량에 대하여 1∼10 중량%되도록 첨가하여 기능성이 강화된 인삼캡슐비누를 제조하였다.The sustained release spherical microcapsules prepared in Example 1 or 2 were added to 1 to 10% by weight based on the total amount of the soap product to prepare a ginseng capsule soap with enhanced functionality.
[실시예 9]Example 9
실시예 1 또는 2에서 제조된 속방성 구형미세캡슐을 음료(인삼음료, 인삼우유, 인삼요구르트)에 적용하여 음료제품 전량에 대하여 구형미세캡슐을 1.0∼3.0 중량%되도록 첨가하여 생체내에서 기능성을 발휘 할 수 있는 인삼강화 음료를 제조하였다.The fast-release spherical microcapsules prepared in Examples 1 or 2 were applied to beverages (ginseng beverage, ginseng milk, ginseng yogurt) to add 1.0 to 3.0% by weight of the spherical microcapsules with respect to the total amount of the beverage product. Prepared ginseng fortified beverage can be exhibited.
[실시예 10]Example 10
실시예 1 또는 2에서 제조된 속방성 구형미세캡슐을 분유제품 전량에 대하여 1.0 중량%되도록 첨가하여 기능성의 인삼강화분유를 제조하였다.Functional ginseng powdered milk powder was prepared by adding the rapid-release spherical microcapsules prepared in Examples 1 or 2 to 1.0 wt% based on the total amount of the powdered milk product.
[실시예 11]Example 11
실시예 1 또는 2에서 제조된 속방성 구형미세캡슐을 인삼캅셀에 400∼600mg하드캅셀에 전량에 충진하여 기능성의 인삼하드캅셀을 제조하였다.Functional ginseng hard capsules were prepared by filling the rapid-release spherical microcapsules prepared in Example 1 or 2 in 400-600 mg hard capsules in ginseng capsules.
[실시예 12]Example 12
실시예 1 또는 2에서 제조된 속방성 구형미세캡슐을 의약품처방 전량에 대하여 1∼10 중량%되도록 첨가하여 강화된 자양강장 의약품을 제조하였다.The fast-acting spherical microcapsules prepared in Example 1 or 2 were added to 1 to 10% by weight based on the total amount of the drug prescription to prepare a fortified tonic medicine.
[실시예 13]Example 13
실시예 1 또는 2에서 제조된 속방성 구형미세캡슐을 화장품처방 전량에 대하여 1∼10 중량%되도록 첨가하여 기능성이 강화된 인삼캡슐화장품을 제조하였다.The fast-acting spherical microcapsules prepared in Example 1 or 2 were added to 1 to 10% by weight based on the total amount of cosmetic prescription to prepare a functional ginseng capsule cosmetics.
[실시예 14]Example 14
실시예 1 또는 2에서 제조된 속방성 구형미세캡슐을 비누제품 전량에 대하여 1∼10 중량%되도록 첨가하여 기능성이 강화된 인삼캡슐비누를 제조하였다.Fast-acting spherical microcapsules prepared in Example 1 or 2 were added to 1 to 10% by weight based on the total amount of soap products to prepare a ginseng capsule soap with enhanced functionality.
상기 실시예를 종합한 결과, 실시예 1 및 2에 의하여 수득된 구형 미세캡슐이 속방성 및 서방성으로 제조할 수 있음을 도 1에서 확인하였으며, 실시예 3 내지 실시예 14에 의하여 생산된 상품의 베이스처방 내에서도 안정하게 제조되었음을 확인할 수 있었다.As a result of the synthesis of the examples, it was confirmed in Figure 1 that the spherical microcapsules obtained in Examples 1 and 2 can be produced in immediate release and sustained release, and the product produced in Examples 3 to 14 It was confirmed that the production was stable even in the base prescription of.
본 발명에 의하면 물리 화학적으로 매우 안정되고 쓴맛이 억제되며 자극성이 없는 인삼 및 홍삼정분을 함유하는 구형의 미세캡슐을 수득하는 효과가 있다. 더욱이, 각종 베이스처방 내에서 구형미세캡슐의 수득 및 그에 의한 기능성 원료물질의 안정화가 제제처방에 있어 크게 개선되는 효과가 있었다.According to the present invention, there is an effect of obtaining spherical microcapsules containing ginseng and red ginseng nutrients which are very stable physicochemically and have a bitter taste and are not irritating. Moreover, the obtaining of spherical microcapsules in various base prescriptions and the stabilization of functional raw materials thereby had a significant improvement in formulation prescription.
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| KR100812982B1 (en) * | 2006-10-02 | 2008-03-13 | 경북대학교 산학협력단 | A method for preparing microcapsule containing cnidii rhizima having superior long stability |
| KR100812983B1 (en) * | 2006-10-02 | 2008-03-13 | 경북대학교 산학협력단 | A method for preparing microcapsule containing astragalus membranaceus having superior long stability |
| KR100812981B1 (en) * | 2006-10-02 | 2008-03-13 | 경북대학교 산학협력단 | A method for preparing microcapsule containing rehmannia glutinosa having superior long stability |
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| KR20150112562A (en) * | 2014-03-28 | 2015-10-07 | 증평삼가공명품화사업단 | Method for production of nano capsule containing red ginseng extract and nano capsule containing red ginseng extract therefrom |
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| KR100812982B1 (en) * | 2006-10-02 | 2008-03-13 | 경북대학교 산학협력단 | A method for preparing microcapsule containing cnidii rhizima having superior long stability |
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