KR20240113628A - Soup composition for improving atopic dematitis with adlay powder - Google Patents
Soup composition for improving atopic dematitis with adlay powder Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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Abstract
본 발명은 율무 분말을 유효 성분으로 포함하는 아토피성 피부염 개선용 스프 조성물에 관한 것이다. 본 발명에 따른 조성물은 세포독성이 없고, 기호성과 기능성이 겸비되고, 일반 소비자는 물론이고 아토피성 피부염, 특히 우유에 대한 알러지가 있는 소비자를 위한 대체 식품으로서 활용 가능하다.The present invention relates to a soup composition for improving atopic dermatitis containing coix seed powder as an active ingredient. The composition according to the present invention is non-cytotoxic, has both palatability and functionality, and can be used as an alternative food for general consumers as well as consumers with atopic dermatitis, especially allergies to milk.
Description
본 발명은 율무 분말을 유효 성분으로 포함하는 아토피성 피부염 개선용 스프 조성물에 관한 것이다.The present invention relates to a soup composition for improving atopic dermatitis containing coix seed powder as an active ingredient.
아토피피부염은 소아에서 나타나는 흔한 만성염증 피부질환으로 극심한 가려움증으로 인한 삶의 질 저하, 수면 부족 등을 일으키며 장기간에 걸쳐 호전과 악화를 반복하면서 천식 혹은 알레르기 비염으로 진행되어 치료와 함께 악화 요인 회피가 필수적이다.Atopic dermatitis is a common chronic inflammatory skin disease that occurs in children. It causes decreased quality of life and lack of sleep due to extreme itching. It progresses to asthma or allergic rhinitis by repeatedly improving and worsening over a long period of time, so treatment and avoidance of aggravating factors are essential. am.
국내의 아토피피부염 환자는 환경적 요인으로 인하여 지속적으로 증가하고 있으며 평균 유병기간은 무려 23~28년으로 신체적인 증상뿐 아니라 정신적, 사회적으로도 많은 영향을 받는다.The number of atopic dermatitis patients in Korea is continuously increasing due to environmental factors, and the average duration of disease is a whopping 23 to 28 years, so it is greatly affected not only by physical symptoms, but also mentally and socially.
아토피피부염은 미혼율이나 자살율 증가와 같은 사회적 문제와 관련이 높으며 가톨릭대학교 서울성모병원 박영민 교수 연구팀이 발표한 연구 결과에 따르면 19~40세 성인 5,202명 중 남성과 여성 모두에서 아토피피부염 환자가 일반인 대비 미혼 비율이 유의하게 높은 것으로 확인되고 있다.Atopic dermatitis is highly related to social problems such as increased unmarried rates and suicide rates. According to research results published by Professor Park Young-min's research team at Seoul St. Mary's Hospital of the Catholic University of Korea, among 5,202 adults aged 19 to 40, among both men and women, atopic dermatitis patients were more unmarried than the general population. It has been confirmed that the ratio is significantly high.
또한 일본에서 발표된 아토피피부염 환자의 자살 충동에 대한 연구에서는 15-49세 중증 아토피피부염 환자들의 자살 충동 유병률이 19.6%로 중등도의 약 3배(6%), 경증의 경우는 약 93배(0.21%)까지 달하는 것으로 나타나 중증일수록 질환 부담이 매우 커지는 것으로 나타났다.In addition, a study on suicidal thoughts in patients with atopic dermatitis published in Japan showed that the prevalence of suicidal thoughts in patients with severe atopic dermatitis aged 15-49 years was 19.6%, approximately 3 times (6%) in moderate cases and 93 times (0.21%) in mild cases. %), showing that the more severe the disease, the greater the burden of the disease.
2019년 말부터 지속되고 있는 코로나의 장기화로 집에 머무는 시간이 증가하면서 아토피 피부염 환자의 증가와 질환 심화가 더욱 증가하고 있다.As the length of time spent at home increases due to the prolonged coronavirus outbreak that has continued since the end of 2019, the number of atopic dermatitis patients and the severity of the disease are further increasing.
전체 소아 인구 중 아토피 환자는 20%, 성인 전체 중 아토피 환자는 2% 가량 되는데, 소아 환자 수는 수년간 큰 변동이 없는 반면 최근 성인 아토피 환자가 급증하고 있다. Among the total pediatric population, atopic patients account for 20%, and among the total adult population, atopic patients account for approximately 2%. While the number of pediatric patients has not changed significantly over the years, the number of adult atopic patients has recently been rapidly increasing.
해마다 아토피 환자가 급증하고 있지만 치료제가 많지 않으며 시장조사기관 글로벌데이터에 따르면 전 세계 아토피 피부염 치료제 시장은 연평균 3.8% 성장해 2022년에는 5,631백만달러 규모까지 성장할 전망된다.Although the number of atopic dermatitis patients is rapidly increasing every year, there are not many treatments, and according to market research firm Global Data, the global atopic dermatitis treatment market is expected to grow at an average annual rate of 3.8% to reach $5,631 million in 2022.
아토피피부염 발생 원인은 아직 명확히 파악되지 않고 있으나, 유전·환경적 원인 모두가 관여하고 있으며, 이중 식품 알레르기도 아토피피부염 증상을 악화시키는 요인으로 작용한다.The cause of atopic dermatitis is not yet clearly understood, but both genetic and environmental causes are involved, and food allergies also act as a factor that worsens atopic dermatitis symptoms.
우유 알레르기는 주로 우유 중의 락트알부민(lactalbumin)과 카제인(casein) 등의 단백질에 의해 유발되므로 우유 알레르기가 있다면 우유 뿐만 아니라 요구르트, 치즈, 버터, 아이스크림 등을 제한한다. 그런데, 우유를 제한하면 성장기 어린이의 경우 칼슘이 부족할 수 있으므로 우유를 대체할 수 있는 두유 등의 칼슘음료나 두부, 마른 멸치, 해조류 등 칼슘이 풍부한 식품을 섭취하는게 좋다.Milk allergy is mainly caused by proteins such as lactalbumin and casein in milk, so if you are allergic to milk, limit not only milk but also yogurt, cheese, butter, and ice cream. However, if milk is restricted, growing children may lack calcium, so it is best to consume calcium-rich foods such as tofu, dried anchovies, and seaweed or calcium beverages such as soy milk that can replace milk.
한편, 아토피 증상의 개선을 위한 종래의 기술로는 대한민국 공개번호 제10-2006-0118809호(2006년11월24일)에 결명자, 고본, 곽향, 길경, 노근, 단삼, 당귀, 맥문동, 맥아, 목향, 방풍, 백선피, 백지, 백출, 상기생, 소회향, 속단, 승마, 신곡, 육종용, 의이인, 적복령, 지모, 천궁, 천마, 천문동, 천화분, 청상자, 택사, 향부자, 현호색, 형계, 호마인 및 황금으로 이루어진 군으로부터 선택된 어느 하나 이상의 생약재를 포함하는 것을 특징으로 하는 아토피성 피부염 치료용 조성물이 개시되어 있다.Meanwhile, conventional technologies for improving atopy symptoms include Gyeolmyeongja, Gobon, Kwakhyang, Gilgyeong, Nogeun, Salvia Salvia, Angelica root, Macmundong, malt, Mokhyang, Bangpung, Baekseonpi, Baekji, Baekchul, Sangisaeng, Sohoehyang, Sokdan, Horse Riding, Shingok, Yukjongyong, Uiin, Jeokbokryeong, Jimo, Cheongung, Cheonma, Cheonmundong, Cheonhwabun, Cheongsangja, Taxa, Hyangbuja, Corydalis, Hyeonggye, Homain and A composition for treating atopic dermatitis is disclosed, which is characterized in that it contains at least one herbal medicine selected from the group consisting of gold.
또한, 대한민국 공개번호 제10-2012-0032311호(2012년04월05일)에 생약 추출물 또는 이의 유산균 발효물을 포함하는 아토피 피부염의 예방 또는 치료용 조성물이 개시되어 있으며, 이는 고삼, 감초, 금은화, 당귀, 독활, 목향, 방풍, 산조인, 어성초, 연교, 우방자, 음양곽, 인삼, 자근, 지유, 천궁, 현삼 및 호장근을 포함하는 생약 혼합물의 추출물 또는 상기 생약 추출물에 유산균을 접종하여 발효시킴으로써 제조되는 생약 추출물의 유산균 발효물을 유효성분으로 함유하는 것을 특징으로 한다.In addition, Republic of Korea Publication No. 10-2012-0032311 (April 5, 2012) discloses a composition for preventing or treating atopic dermatitis containing herbal extracts or lactic acid bacteria fermentation products thereof, which include sophora ginseng, licorice root, and honeysuckle. Manufactured by inoculating the herbal medicine extract with lactic acid bacteria and fermenting it or an extract of a mixture of herbal medicines containing Angelica root, Dokhwa, Mokhyang, Bangpung, Sanjoin, Houttuynia cordata, Yeongyo, Ubangja, Yin Yang Gwak, ginseng, Astra root, Jiyu, Cheongung, Hyeonsam and Japanese knotweed It is characterized by containing the fermented lactic acid bacteria of the herbal medicine extract as an active ingredient.
또한, 대한민국 등록번호 제10-1516002호(2015년04월22일)에 아토피증상 완화 및 개선용 기능성 화장료 조성물로써 쇠비름풀 추출물 40 내지 70중량%와, 비단풀 추출물, 측백엽 추출물 및 편백엽 추출물 중에서 선택된 1종 이상의 식물추출물 5 내지 20중량%를 유효성분으로 포함하고, 라벤더에센셜오일, 쟈스민에센셜오일, 로즈마리에센셜오일, 카모마일에센셜오일, 위치헤이즐에센셜오일 및 일랑일랑에센셜오일 중 선택된 1종 이상의 허브에센셜오일 1 내지 5 중량%, 올리브오일, 아르간오일, 아보카도오일, 호호바오일, 동백오일, 포도씨오일 및 달맞이꽃오일 중에서 선택된 1종이상의 보습오일 9 내지 25 중량%, 글리세린, 꿀 및 알로에베라겔 중에서 선택된 1종 이상의 보습제 5 내지 15 중량% 및 올리브유화왁스 및 시어버터 중에서 선택된 유화제 10 내지 15 중량%를 더 포함하며 pH가 4~6인 것이 개시되어 있다.In addition, in Korea Registration No. 10-1516002 (April 22, 2015), as a functional cosmetic composition for alleviating and improving atopic dermatitis, 40 to 70% by weight of Purslane herb extract, silkworm extract, Cupressa leaf extract, and Cypress leaf extract were selected. Containing 5 to 20% by weight of one or more plant extracts as an active ingredient, and one or more herbal essential oils selected from lavender essential oil, jasmine essential oil, rosemary essential oil, chamomile essential oil, witch hazel essential oil, and ylang ylang essential oil. 1 to 5% by weight, 9 to 25% by weight of one or more moisturizing oils selected from olive oil, argan oil, avocado oil, jojoba oil, camellia oil, grape seed oil and evening primrose oil, and one or more types selected from glycerin, honey and aloe vera gel. It is disclosed that it further contains 5 to 15% by weight of a humectant and 10 to 15% by weight of an emulsifier selected from olive oil wax and shea butter, and has a pH of 4 to 6.
이와 같이 천연물을 이용하여 질병 상태를 개선하려는 다양한 노력들이 진행되고 있다. In this way, various efforts are being made to improve disease conditions using natural products.
본 발명자들은 천연물을 이용하여 기호성과 기능성이 겸비되고, 아토피성 피부염, 특히 우유에 대한 알러지가 있는 소비자를 위한 대체 식품을 개발하기 위하여 예의 연구한 결과 후술하는 바와 같이 율무 분말을 포함하는 조성물이 이를 필요로 하는 환자에게 유용하게 이용될 수 있음을 발견하고 본 발명을 완성하기에 이르렀다. The present inventors conducted intensive research to develop an alternative food using natural products that has both palatability and functionality for consumers with atopic dermatitis, especially allergies to milk, and as a result, as described later, a composition containing coix seed powder was developed. After discovering that it could be useful for patients in need, the present invention was completed.
따라서 본 발명의 목적은, 일면에 있어서 기호성과 기능성이 겸비되고, 일반 소비자는 물론이고 아토피성 피부염, 특히 우유에 대한 알러지가 있는 소비자를 위한 대체 식품으로서 율무 분말을 유효 성분으로 포함하는 스프 조성물을 제공하는 것에 있다.Therefore, the object of the present invention is to provide a soup composition that has both palatability and functionality in one aspect and includes coix seed powder as an active ingredient as an alternative food for general consumers as well as consumers with atopic dermatitis, especially allergies to milk. It's in what it provides.
위와 같은 본 발명의 목적은, 일면에 있어서 율무 분말 28 중량%, 백태 분말 20 중량%, 알파미분 12 중량%, 코코넛밀크 10 중량%, 서리태 분말 10 중량%, 전분 10 중량%, 흑임자 분말 5 중량%, 고구마 껍질 분말 2.7 중량%, 도라지 분말 1.8 중량% 및 옥수수수염 분말 0.5 중량%를 포함하는 것을 특징으로 하는 아토피성 피부염 개선용 스프 조성물에 의해 달성될 수 있다.The purpose of the present invention as described above is to, in one aspect, contain 28% by weight of coix seed powder, 20% by weight of white radish powder, 12% by weight of alpha fine powder, 10% by weight of coconut milk, 10% by weight of seaweed powder, 10% by weight of starch, and 5% by weight of black sesame powder. %, 2.7% by weight of sweet potato peel powder, 1.8% by weight of bellflower root powder, and 0.5% by weight of corn silk powder.
본 발명에 따른 조성물은 세포독성이 없고, 기호성과 기능성이 겸비되고, 일반 소비자는 물론이고 아토피성 피부염, 특히 우유에 대한 알러지가 있는 소비자를 위한 대체 식품으로서 활용 가능하다.The composition according to the present invention is non-cytotoxic, has both palatability and functionality, and can be used as an alternative food for general consumers as well as consumers with atopic dermatitis, especially allergies to milk.
도 1은 본 발명에 따른 아토피성 피부염 개선용 스프 조성물의 제조 공정도이다.
도 2는 율무 추출물의 GC-MS 분석 그래프도이다.
도 3은 율무 추출물의 WST-1 assay 결과를 나타내는 그라프도이다.
도 4는 율무 추출물의 Nitric oxide 활성을 나타내는 그라프도이다.
도 5는 율무 추출물의 TNF-α, IL-6 mRNA 분석 결과를 나타내는 그라프도이다.
도 6은 율무 추출물의 염증인자(iNOS, COX-2) 단백질 분석 결과를 나타내는 사진이다.Figure 1 is a manufacturing process diagram of a soup composition for improving atopic dermatitis according to the present invention.
Figure 2 is a graph of GC-MS analysis of coix extract.
Figure 3 is a graph showing the results of WST-1 assay of coix extract.
Figure 4 is a graph showing the nitric oxide activity of coix extract.
Figure 5 is a graph showing the results of TNF-α and IL-6 mRNA analysis of coix extract.
Figure 6 is a photograph showing the results of inflammatory factor (iNOS, COX-2) protein analysis of coix extract.
본 발명은, 일면에 있어서, 율무 분말 28 중량%, 백태 분말 20 중량%, 알파미분 12 중량%, 코코넛밀크 10 중량%, 서리태 분말 10 중량%, 전분 10 중량%, 흑임자 분말 5 중량%, 고구마 껍질 분말 2.7 중량%, 도라지 분말 1.8 중량% 및 옥수수수염 분말 0.5 중량%를 포함하는 것을 특징으로 하는 아토피성 피부염 개선용 스프 조성물을 제공한다.In one aspect, the present invention includes 28% by weight of coix seed powder, 20% by weight of white sesame powder, 12% by weight of alpha powder, 10% by weight of coconut milk, 10% by weight of Seorita powder, 10% by weight of starch, 5% by weight of black sesame powder, sweet potato. Provided is a soup composition for improving atopic dermatitis, comprising 2.7% by weight of bark powder, 1.8% by weight of bellflower root powder, and 0.5% by weight of corn silk powder.
이하, 본 발명의 아토피성 피부염 개선용 스프 조성물에 대하여 바람직한 실시예에 의하여 보다 상세히 설명한다. Hereinafter, the soup composition for improving atopic dermatitis of the present invention will be described in more detail through preferred examples.
본 명세서 및 청구범위에 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정 해석되지 아니하며, 발명자는 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다. Terms or words used in this specification and claims are not to be construed limited to their ordinary or dictionary meanings, and the inventor may appropriately define the concept of terms in order to explain his or her invention in the best way. It must be interpreted based on the meaning and concept consistent with the technical idea of the present invention.
따라서, 본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 가장 바람직한 일 실시예에 불과할 뿐이므로, 본 출원 시점에 있어서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있음을 이해하여야 한다.Therefore, it is understood that the embodiments described in this specification and the configurations shown in the drawings are only one of the most preferred embodiments of the present invention, and that there may be various equivalents and modifications that can replace them at the time of filing the present application. shall.
또한, 본 발명에서 사용하는 용어는 단지 특정한 실시예를 설명하기 위해 사용된 것으로, 본 발명을 한정하려는 의도가 아니다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. Additionally, the terms used in the present invention are only used to describe specific embodiments and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise.
본 발명의 아토피성 피부염 개선용 스프 조성물은 율무 분말 28 중량%, 백태 분말 20 중량%, 알파미분 12 중량%, 코코넛밀크 10 중량%, 서리태 분말 10 중량%, 전분 10 중량%, 흑임자 분말 5 중량%, 고구마 껍질 분말 2.7 중량%, 도라지 분말1.8 중량% 및 옥수수수염 분말 0.5 중량%를 포함하는 것을 특징으로 한다.The soup composition for improving atopic dermatitis of the present invention contains 28% by weight of coix seed powder, 20% by weight of white radish powder, 12% by weight of alpha powder, 10% by weight of coconut milk, 10% by weight of seaweed powder, 10% by weight of starch, and 5% by weight of black sesame powder. %, sweet potato peel powder 2.7% by weight, bellflower root powder 1.8% by weight, and corn silk powder 0.5% by weight.
도 1은 본 발명에 따른 아토피성 피부염 개선용 스프 조성물의 제조 공정도이다.Figure 1 is a manufacturing process diagram of a soup composition for improving atopic dermatitis according to the present invention.
발명에 따른 아토피성 피부염 개선용 스프 조성물의 제조 공정은 도 1에 나타낸 바와 같이, 전처리 단계, 증숙 단계, 건조 단계, 로스팅 단계, 분쇄 단계, 체별 단계, 혼합 단계, 검사 및 포장 단계, 멸균 단계를 포함하는 일련의 공정에 의해 제조될 수 있다.As shown in Figure 1, the manufacturing process of the soup composition for improving atopic dermatitis according to the invention includes a pretreatment step, a steaming step, a drying step, a roasting step, a grinding step, a sieving step, a mixing step, an inspection and packaging step, and a sterilization step. It can be manufactured by a series of processes including:
상기 조성물은 율무, 백태, 서리태 및 흑임자를 포함하는 원료를 검사한 후 이물질이 없도록 깨끗이 세척하여 전처리하는 단계;The composition includes the following steps: inspecting raw materials including coix, white, white, and black sesame seeds and then washing them thoroughly to remove any foreign substances and pre-treating them;
전처리된 원료를 100~120℃에서 10~20분 동안 증숙시키는 단계;Steaming the pretreated raw materials at 100-120°C for 10-20 minutes;
증숙 후 원료를 실온까지 방치하여 냉각시킨 후 열풍 건조기를 이용하여 40℃ ~ 60 ℃의 온도에서 15 시간 전후로 건조시키는 단계;After steaming, the raw materials are left to cool to room temperature and then dried using a hot air dryer at a temperature of 40°C to 60°C for about 15 hours;
건조된 원료를 140 내지 200℃의 온도에서 10 ~ 25분 동안 간헐적으로 저어주면서 로스팅시키는 단계;Roasting the dried raw materials at a temperature of 140 to 200°C for 10 to 25 minutes with intermittent stirring;
로스팅 처리한 원료를 50~200 메쉬로 분쇄한 후 각 원료들을 체별한 후 혼합하는 단계;Grinding the roasted raw materials to a 50-200 mesh, then sieving each raw material and then mixing them;
혼합된 제품을 일정 단위의 규격별로 충전하여 포장하는 단계; 및A step of filling and packaging the mixed product according to certain unit specifications; and
포장된 제품을 멸균하는 단계;에 의해 제형화하는 것이 바람직할 수 있다.It may be desirable to formulate by sterilizing the packaged product.
좀 더 구체적으로, 전처리 단계에서는 원료를 검사하되, 식품 공전, 첨가물 공전, 자가규격에 의한 원료의 적합 여부를 검사하여 합격된 원료를 사용한다. 합격된 원료에 대해서 이물질이 없도록 깨끗이 세척하는 등 전처리를 수행한다.More specifically, in the pre-processing stage, raw materials are inspected, and raw materials that pass the test are inspected for compliance with the food standard, additive standard, and self-standard and used. Pre-processing is performed on the passed raw materials, including cleaning them thoroughly to remove any foreign substances.
그 다음, 원료(율무, 백태, 서리태, 흑임자)를 원료를 스팀을 이용해 증숙한다. 증숙 단계는 100~120℃에서 10~20분 동안 수행하는 것이 바람직할 수 있다. Next, the raw materials (coix coix, white coix, black sesame seed, and black sesame seeds) are steamed using steam. The steaming step may be preferably performed at 100-120°C for 10-20 minutes.
증숙 후 원료를 실온까지 방치하여 냉각시킨 후 건조시킨다.After steaming, the raw materials are left to room temperature, cooled, and then dried.
건조 단계에서는 자연 건조시키거나 건조기를 이용하여 건조시키는 것이 가능하며, 자연건조의 경우, 예를 들면, 원료를 바람이 잘 통하는 실내에서 1~2cm의 두께로 넓게 펴서 선반 또는 그물 위에 놓고 실온에서 12 ~ 30 시간 동안 간헐적으로 뒤집어 주면서 수분이 골고루 증발되게 건조하여 재료가 적절하게 산화되는 상태로 하는 것이 좋다. In the drying stage, it is possible to dry naturally or using a dryer. In the case of natural drying, for example, the raw materials are spread out to a thickness of 1 to 2 cm in a well-ventilated room, placed on a shelf or net, and dried at room temperature for 12 days. It is recommended to dry the material by turning it over intermittently for ~30 hours so that the moisture evaporates evenly so that the material is properly oxidized.
한편, 직사광선하에서 건조할 때의 건조 시간은 일조량에 따라 0.2 ~ 1 시간 동안, 바람직하게는 0.5 ~1 시간 동안 건조하는 것이 좋다. Meanwhile, the drying time when drying under direct sunlight is preferably 0.2 to 1 hour, preferably 0.5 to 1 hour, depending on the amount of sunlight.
또한, 열풍 건조기를 사용하는 경우 40℃ ~ 60 ℃의 온도에서 15 시간 전후로 건조시키는 것이 더욱 바람직할 수 있다. Additionally, when using a hot air dryer, it may be more preferable to dry at a temperature of 40°C to 60°C for around 15 hours.
이어서, 건조된 원료를 로스팅시킨다. 로스팅 단계는 140 내지 200℃의 온도에서 10 ~ 25분 동안 간헐적으로 저어주면서 수행하는 것이 바람직할 수 있다.Next, the dried raw materials are roasted. The roasting step may be preferably performed at a temperature of 140 to 200° C. with intermittent stirring for 10 to 25 minutes.
그 다음, 로스팅 처리한 원료를 50~200 메쉬로 분쇄한 후 각 원료들을 체별한 후 혼합한다.Next, the roasted raw materials are ground to a 50 to 200 mesh, and then each raw material is sieved and mixed.
각 원료의 혼합비는 후술하는 바와 같이 율무 분말 28 중량%, 백태 분말 20 중량%, 서리태 분말 10 중량%, 흑임자 분말 5 중량%, 알파미분 12 중량%, 코코넛밀크 10 중량%, 고구마 껍질 분말 2.7 중량%, 도라지 분말 1.8 중량%, 옥수수수염 분말 0.5 중량%를 포함하는 것이 바람직하다(본 실시형태에 따른 조성물은 일반적인 추출 형태는 아니나 설명의 편의상 추출물이라고도 한다).As described later, the mixing ratio of each raw material is 28% by weight of coix seed powder, 20% by weight of white radish powder, 10% by weight of seaweed powder, 5% by weight of black sesame powder, 12% by weight of alpha powder, 10% by weight of coconut milk, and 2.7% by weight of sweet potato peel powder. %, 1.8% by weight of bellflower root powder, and 0.5% by weight of corn silk powder (the composition according to this embodiment is not a general extract form, but is also referred to as an extract for convenience of explanation).
본 발명은 상기한 바의 곡물 및 천연 식물성 재료를 이용하여 부작용이 적으면서도 우유에 대한 알러지 및 아토피피부염의 개선 특성을 갖는 제제를 개발하기 위하여 예의 노력한 결과 이루어진 것으로서 이들의 추출 함량 및 각 성분의 배합비를 최적화한 것에 주된 기술적 특징이 있고, 그 비율의 범위를 벗어나는 경우에는 기능성이 떨어지거나 첨가량에 따른 상승 효과가 없어 경제성이 문제가 될 수 있다. The present invention was made as a result of diligent efforts to develop a preparation using the above-described grains and natural plant materials with fewer side effects and improved properties for allergy to milk and atopic dermatitis, and their extract content and mixing ratio of each ingredient. The main technical feature is the optimization of the ratio, and if it is outside the range of the ratio, the functionality may be reduced or there will be no synergistic effect depending on the amount added, which may be a problem in economic feasibility.
상기 전분은 옥수수, 쌀, 보리, 감자 등 제한없이 사용할 수 있다.The starch can be used without limitation, including corn, rice, barley, and potatoes.
상기 단계에서 혼합된 제품은 일정 단위의 규격별로 충전하여 포장한다. 이어서, 기준 및 규격에 준하여 성상, 이물질, 수분, 세균수, 대장균 등을 검사한 후 적합품에 한하여 출하한다.The product mixed in the above step is filled and packaged according to certain unit specifications. Subsequently, the product is inspected for appearance, foreign matter, moisture, bacterial count, E. coli, etc. in accordance with the standards and specifications, and only those that comply are shipped.
포장된 제품은 필요에 따라서 멸균시킬 수 있으며, 제형 및 포장 형태에 따라서 다양한 멸균 방식을 선택하여 실시할 수 있다.Packaged products can be sterilized as needed, and various sterilization methods can be selected and implemented depending on the dosage form and packaging type.
상기 고구마 껍질 분말, 도라지 분말 및 옥수수수염 분말을 포함하는 혼합 식물 분말은 건조 분말, 열수 추출물의 동결 건조 분말인 것, 바람직하게는 건조하여 분말화하여 얻어진 건조 분말로부터 추출한 것 등을 사용할 수 있다.The mixed plant powder containing the sweet potato peel powder, bellflower root powder, and corn silk powder can be used as a dry powder, a freeze-dried powder of a hot water extract, or preferably as an extract from a dry powder obtained by drying and powdering.
상기 건조 분말은 식물성 재료를 정제수로 깨끗하게 세척한 후, 이물질을 걸러내곡, 세절하여 50~100 메쉬로 분말화한 것을 바람직하게 사용할 수 있다.The dry powder can preferably be used by thoroughly washing the vegetable material with purified water, filtering out foreign substances, chopping it, and powdering it to a 50-100 mesh.
한편, 상기 추출한 것을 사용할 경우 용매는 추출물을 얻기 위해 사용될 수 있는 것이면 특별히 제한되지 않고 사용이 가능하며, 식용추출물을 얻기에 바람직한 용매로서, 물, 에탄올 등의 식용 용매를 사용할 수 있다. 반드시 수용성 용매일 필요는 없고 유성 용매를 사용할 수도 있으나, 바람직하게는 수용성 용매를 사용할 수 있다.Meanwhile, when using the above extracted solvent, any solvent that can be used to obtain the extract is not particularly limited and can be used. As a preferred solvent for obtaining the edible extract, edible solvents such as water and ethanol can be used. It is not necessarily a water-soluble solvent and an oil-based solvent may be used, but a water-soluble solvent is preferably used.
본 발명에서는 특히, 정제수를 가열하여 얻어진 열수 추출물을 사용할 수 있다. 바람직하게는, 각 재료의 8 내지 10배에 해당되는 증류수에 넣어 50 내지 70 ℃의 온도에서 20 내지 30 시간 동안 추출하여 얻어진 열수 추출물을 사용할 수 있다.In particular, a hot water extract obtained by heating purified water can be used in the present invention. Preferably, a hot water extract obtained by adding 8 to 10 times the amount of distilled water as each material and extracting at a temperature of 50 to 70° C. for 20 to 30 hours can be used.
본 발명의 스프 조성물에는 그 유효성분 이외에 감미제, 풍미제, 생리활성 성분, 미네랄 등이 포함될 수 있다.The soup composition of the present invention may contain sweeteners, flavoring agents, bioactive ingredients, minerals, etc. in addition to the active ingredients.
감미제는 식품이 적당한 단맛을 나게 하는 양으로 사용될 수 있으며, 천연의 것이거나 합성된 것일 수 있다. 바람직하게는 천연 감미제를 사용하는 경우인데, 천연 감미제로서는 옥수수 시럽 고형물, 꿀, 수크로오스, 프룩토오스, 락토오스, 말토오스 등의 당 감미제를 들 수 있다.Sweeteners can be used in amounts to give foods an appropriate sweet taste and can be natural or synthetic. Preferably, a natural sweetener is used, and natural sweeteners include sugar sweeteners such as corn syrup solids, honey, sucrose, fructose, lactose, and maltose.
풍미제는 맛이나 향을 좋게 하기 위하여 사용될 수 있는데, 천연의 것과 합성된 것 모두 사용될 수 있다. 바람직하게는 천연의 것을 사용하는 경우이다. 천연의 것을 사용할 경우에 풍미 이외에 영양 강화의 목적도 병행할 수 있다. 천연 풍미제로서는 사과, 레몬, 감귤, 포도, 딸기, 복숭아 등에서 얻어진 것이거나 녹차잎, 둥굴레, 대잎, 계피, 국화 잎, 자스민 등에서 얻어진 것일 수 있다. 또 인삼(홍삼), 죽순, 알로에 베라, 은행 등에서 얻어진 것을 사용할 수 있다. 천연 풍미제는 액상의 농축액이나 고형상의 추출물일 수 있다. 경우에 따라서 합성풍미제가 사용될 수 있는데, 합성 풍미제는 에스테르, 알콜, 알데하이드, 테르펜 등이 이용될 수 있다.Flavoring agents can be used to improve taste or aroma, and both natural and synthetic ones can be used. Preferably, natural products are used. When using natural products, it can serve the purpose of enhancing nutrition in addition to flavor. Natural flavoring agents may be obtained from apples, lemons, tangerines, grapes, strawberries, peaches, etc., or may be obtained from green tea leaves, coriander leaves, bamboo leaves, cinnamon, chrysanthemum leaves, jasmine, etc. You can also use things obtained from ginseng (red ginseng), bamboo shoots, aloe vera, and ginkgo nuts. Natural flavoring agents may be liquid concentrates or solid extracts. In some cases, synthetic flavoring agents may be used, such as esters, alcohols, aldehydes, and terpenes.
생리 활성 물질로서는 카테킨, 에피카테킨, 갈로가테킨, 에피갈로카테킨 등의 카테킨류나, 레티놀, 아스코르브산, 토코페롤, 칼시페롤, 티아민, 리보플라빈 등의 비타민류 등이 사용될 수 있다.As physiologically active substances, catechins such as catechin, epicatechin, gallocatechin, and epigallocatechin, and vitamins such as retinol, ascorbic acid, tocopherol, calciferol, thiamine, and riboflavin can be used.
미네랄로서는 칼슘, 마그네슘, 크롬, 코발트, 구리, 불소화물, 게르마늄, 요오드, 철, 리튬, 마그네슘, 망간, 몰리브덴, 인, 칼륨, 셀레늄, 규소, 나트륨, 황, 바나듐, 아연 등이 사용될 수 있다.As minerals, calcium, magnesium, chromium, cobalt, copper, fluoride, germanium, iodine, iron, lithium, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, silicon, sodium, sulfur, vanadium, zinc, etc. can be used.
또한 본 발명의 식품 조성물은 상기 감미제 등 이외에도 필요에 따라 보존제, 유화제, 산미료, 점증제 등을 포함할 수 있다.In addition, the food composition of the present invention may contain preservatives, emulsifiers, acidulants, thickeners, etc., as necessary, in addition to the above-mentioned sweeteners.
이러한 보존제, 유화제 등은 그것이 첨가되는 용도를 달성할 수 있는 한 극미량으로 첨가되어 사용되는 것이 바람직하다. 극미량이란 수치적으로 표현할 때 식품 조성물 전체 중량을 기준으로 할 때 0.0005중량% 내지 약 0.5중량% 범위를 의미한다.These preservatives, emulsifiers, etc. are preferably added in very small amounts as long as they can achieve the purpose for which they are added. When expressed numerically, trace amount means a range of 0.0005% by weight to about 0.5% by weight based on the total weight of the food composition.
사용될 수 있는 보존제로서는 소듐 소르브산칼슘, 소르브산나트륨, 소르브산칼륨, 벤조산칼슘, 벤조산나트륨, 벤조산칼륨, EDTA(에틸렌디아민테트라아세트산) 등을 들 수 있다.Preservatives that can be used include calcium sodium sorbate, sodium sorbate, potassium sorbate, calcium benzoate, sodium benzoate, potassium benzoate, and EDTA (ethylenediaminetetraacetic acid).
사용될 수 있는 유화제로서는 아카시아검, 카르복시메틸셀룰로스, 잔탄검, 펙틴 등을 들 수 있다.Emulsifiers that can be used include acacia gum, carboxymethylcellulose, xanthan gum, pectin, etc.
사용될 수 있는 산미료로서는 연산, 말산, 푸마르산, 아디프산, 인산, 글루콘산, 타르타르산, 아스코르브산, 아세트산, 인산 등을 들 수 있다. 이러한 산미료는 맛을 증진시키는 목적 이외에 미생물의 증식을 억제할 목적으로 식품 조성물이 적정 산도로 되도록 첨가될 수 있다.Acidulants that can be used include acidic acid, malic acid, fumaric acid, adipic acid, phosphoric acid, gluconic acid, tartaric acid, ascorbic acid, acetic acid, and phosphoric acid. These acidulants may be added to ensure that the food composition has an appropriate acidity for the purpose of suppressing the growth of microorganisms in addition to improving taste.
사용될 수 있는 점증제로서는 현탁화 구현제, 침강제, 겔형성제, 팽화제 등을 들 수 있다.Thickening agents that can be used include suspending agents, settling agents, gel forming agents, bulking agents, etc.
본 발명에 따른 식품 조성물은 바람직한 실시형태에 있어서, 예를 들면 벌꿀, 맥아, 글리세린, 홍삼, 산수유, 복령, 숙지황, 가시오가피, 동충하초, 자몽 추출물, 감초, 맥류약엽분말, 서양산사자추출물, 세인트존스워트, 셀레늄효모, 비타민 C, 구연산, 니코틴산, 안식향산나트륨, 아스파탐, 사카린, 펙틴, 말리톨, 솔비톨, 자일리톨, 구아검, 타우린, 탈지분유 및 올리고당으로 이루어진 군 중에서 선택되는 하나 이상의 성분을 추가하여 기호도나 미감을 증대시킬 수 있다. 이들은 본 발명의 조성물의 전체 중량을 기준으로 약 1∼10% 로 사용하는 것이 적절하다.In a preferred embodiment, the food composition according to the present invention includes, for example, honey, malt, glycerin, red ginseng, Cornus officinalis, Bokryeong, Rehmannia glutinosa, Acanthopanax, Cordyceps sinensis, grapefruit extract, licorice, powdered medicinal leaves of licorice, Western mountain lion extract, and St. John's wort. , selenium yeast, vitamin C, citric acid, nicotinic acid, sodium benzoate, aspartame, saccharin, pectin, malitol, sorbitol, xylitol, guar gum, taurine, skim milk powder, and oligosaccharides are added to taste or It can increase the sense of aesthetics. It is appropriate to use them in an amount of about 1 to 10% based on the total weight of the composition of the present invention.
(실시예)(Example)
이하, 본 발명을 하기의 실시예에 의거하여 좀 더 상세하게 설명한다. 단, 하기 실시예는 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 하기 실시예에 의하여 제한되거나 한정되는 것은 아니다. 그러므로, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자라면 본 발명의 사상을 벗어나지 아니하는 범위 내에서 본 발명을 다양하게 변경 및 변형이 가능하며, 이 또한 본 발명의 범위에 속함은 자명하다.Hereinafter, the present invention will be described in more detail based on the following examples. However, the following examples are only for illustrating the present invention and the scope of the present invention is not limited or limited by the following examples. Therefore, it is obvious that those skilled in the art can make various changes and modifications to the present invention without departing from the spirit of the present invention, and that these also fall within the scope of the present invention. .
시험예 1: 건강지향 레시피 소재 선정Test Example 1: Selection of health-oriented recipe materials
우유에 대한 알러지 반응이 없고, 영양성, 기호성 및 기능성을 겸비한 우유 대체 식품을 개발하기 위하여 사전에 조사한 영양 성분 및 함량에 기초하여 단호박, 율무, 양파, 감자, 브로콜리, 두유, 라이스밀크, 아몬드밀크, 코코넛밀크, 귀리 우유 등을 기능성 소재로 선정하였다.In order to develop a milk substitute that has no allergic reaction to milk and is nutritious, palatable, and functional, based on the nutritional ingredients and contents investigated in advance, sweet pumpkin, coix seed, onion, potato, broccoli, soy milk, rice milk, almond milk, Coconut milk and oat milk were selected as functional materials.
단호박, 양파, 감자, 브로콜리는 원물 그대로와 증숙한 샘플로 나누어 레시피 개발을 진행하였고, 율무는 원물 그대로와 볶은 율무로 나누어 비교하여 레시피 개발을 진행하였으며, 율무, 단호박, 양파, 감자, 브로콜리를 각각 전처리한 뒤에 열풍건조기를 이용하여 건조하였으며, 샘플의 변질을 최소화하기 위해 냉동보관하면서 레시피 개발에 사용하였다.Recipe development was conducted for sweet pumpkin, onion, potato, and broccoli by dividing them into raw and steamed samples. For coix, coix was divided into raw and roasted coix and compared to develop recipes. Coix, sweet pumpkin, onion, potato, and broccoli were each used separately. After pretreatment, it was dried using a hot air dryer, and to minimize deterioration of the sample, it was stored frozen and used for recipe development.
또한, 스프의 맛과 질감을 위한 부원료로 알파미분, 전분, 백태 분말 등을 사용하였다. In addition, alpha powder, starch, and white bean powder were used as auxiliary ingredients for the taste and texture of the soup.
두유는 콩을 갈아 만든 우유와 비슷한 음료인데, 물에 불린 콩을 간 다음, 물을 붓고 끓여 걸러서 만들었다. 시중에서 판매되는 가공두유들은 대두즙과 약간의 고형성분 외에, 식물성 유지와 설탕 혹은 과당처럼 단맛을 내기 위한 성분이 첨가된 것이다. 진하게 만든 콩국으로 모유나 우유의 대용으로 씀. 대두를 물에 불린 다음, 갈기 전에 삶아 콩비린내가 나지 않도록 하였다.Soy milk is a drink similar to milk made from ground soybeans. It is made by soaking soybeans in water, adding water, boiling, and filtering. Processed soymilk sold commercially contains, in addition to soybean juice and some solid components, added ingredients to sweeten the taste, such as vegetable oil, sugar, or fructose. A thick soybean soup used as a substitute for breast milk or milk. Soybeans were soaked in water and then boiled before grinding to remove the fishy smell.
라이스밀크는 쌀과 쌀눈을 주원료로 한 식물성 음료로, 직역하면 “쌀우유”이지만 실제로 우유는 함유되지는 않는다. 라이스밀크는 두유나 아몬드밀크와 마찬가지로 유당이 함유되어 있지 않고, 쌀 추출액이 80% 이상이기 때문에 유당불내증을 앓는 사람이 부담없이 섭취할 수 있다.Rice milk is a plant-based beverage made from rice and rice germ as its main ingredients. It literally translates as “rice milk,” but it does not actually contain milk. Rice milk, like soy milk or almond milk, does not contain lactose and is made up of more than 80% rice extract, so people with lactose intolerance can consume it without burden.
아몬드밀크는 아몬드로 만든 식물성 우유로 락토오스가 없기 때문에 젖당불내증 환자에게 좋다. 미국에서는 채식주의자들이나 다이어트를 시도하는 사람들에게 인기가 많은데, 2014년도에는 아몬드밀크의 판매량이 두유의 판매량을 넘었다. 맛은 대개 고소하고 진하며 걸쭉한 맛이 난다. 보통 설탕이 첨가되어 있어 단맛이 있으나 무가당도 존재하며, 바닐라 등의 향료를 첨가해 먹기도 한다.Almond milk is a plant-based milk made from almonds and does not contain lactose, so it is good for patients with lactose intolerance. In the United States, it is popular among vegetarians and people trying to diet, and in 2014, almond milk sales exceeded those of soy milk. The taste is usually savory, rich, and thick. Sugar is usually added, so it has a sweet taste, but unsweetened versions also exist, and flavorings such as vanilla are added.
코코넛밀크는 잘 익은 코코넛의 과육으로부터 얻은, 달콤하고 유백색을 띠는 음식 재료로, 코코넛의 기름 성분과 설탕 성분을 보유하고 있다. 열대 지방의 대다수 요리에 사용되는 재료로, 동남아시아와 서부 아프리카, 카리브 지역, 그리고 폴리네시아 음식 등에 가장 많이 사용된다.Coconut milk is a sweet, milky food ingredient obtained from the flesh of ripe coconuts, and contains the oil and sugar components of the coconut. It is an ingredient used in most dishes in tropical regions, and is most often used in Southeast Asia, West Africa, the Caribbean, and Polynesian cuisine.
시험예 2: 건강지향 1차 레시피의 관능 시험Test Example 2: Sensory test of health-oriented primary recipe
사전 조사한 각종 재료에 대하여 다음의 표 1에 나타낸 바의 4종의 레시피를 작성하여 관능시험을 수행하였다.Sensory tests were performed by preparing four recipes as shown in Table 1 below for various ingredients previously investigated.
단호박, 양파, 브로콜리감자, 율무 등 4가지의 스프를 개발하여 자체 관능평가를 진행한 결과, 원료를 증숙하지 않은 샘플과 증숙하여 건조한 샘플을 비교한 경우, 증숙하진 않은 샘플에서는 채소의 풋내가 강해 섭취에 거부감이 있었고, 위 4가지 레시피 중 율무 스프가 남녀노소의 거부감이 없고 섭취하기에 가장 적합한 것으로 나타났다.As a result of developing four types of soup, including sweet pumpkin, onion, broccoli potato, and coix seed, and conducting an in-house sensory evaluation, when comparing the sample in which the raw materials were not steamed and the sample in which the raw materials were steamed and dried, the unsteamed sample had a strong green vegetable smell. There was a reluctance to consume it, and among the four recipes above, coix seed soup was found to be the most suitable for consumption and was not objectionable to people of all ages.
시험예 3: 건강지향 2차 레시피의 관능 시험Test Example 3: Sensory test of health-oriented secondary recipe
상기 시험예 2의 결과를 토대로 성분 및 함량을 수정하여 다음의 표 2에 나타낸 바의 율무 레시피에 대하여 추가의 관능시험을 수행하였다.Based on the results of Test Example 2, the ingredients and contents were modified, and additional sensory tests were performed on the coix seed recipe as shown in Table 2 below.
탐색한 우유 대체 원료인 두유, 라이스밀크, 아몬드밀크, 코코넛밀크, 귀리우유 등으로 대체하여 레시피 개발을 진행한 결과, 율무의 맛과 영양을 업그레이드 시키기 위해 우유 알레르기가 일어나지 않으면서 영양이 풍부하며 율무와 잘 어울리는 부원료를 탐색하는 것이 필요한 것으로 조사되었다.As a result of developing a recipe by substituting soy milk, rice milk, almond milk, coconut milk, and oat milk, which are searched milk substitutes, we developed a nutritious and nutritious coix without causing milk allergy in order to upgrade the taste and nutrition of coix. It was found that it was necessary to explore secondary raw materials that were compatible with .
두유, 라이스밀크, 아몬드밀크, 코코넛밀크, 귀리우유 등 다섯가지 우유 대체 원료로 레시피 개발을 진행한 결과, 코코넛밀크가 율무와 맛과 영양적으로 뛰어난 것으로 나타났다.As a result of developing a recipe using five milk substitute ingredients, including soy milk, rice milk, almond milk, coconut milk, and oat milk, it was found that coconut milk was superior in taste and nutrition to coix milk.
또한, 스프 부원료로 서리태, 흑임자, 귀리, 현미 네가지의 원료를 선정하였으며, 그 중 관능 검사를 통하여 서리태를 첨가하여 율무의 부족한 감칠맛을 더했으며, 흑임자를 첨가하여 고소한 맛을 더하고 건강한 지방 함량을 높여 기호도를 높였다. 서리태 10 중량%와 흑임자 5 중량%를 첨가하는 것이 바람직한 것으로 나타났다.In addition, four raw materials were selected as soup sub-ingredients: seaweed, black sesame seeds, oats, and brown rice. Through a sensory test, seaweed was added to add the umami that was lacking in coix coix, and black sesame was added to add a nutty taste and increase the healthy fat content to increase preference. raised it. It was found to be preferable to add 10% by weight of Seoritae and 5% by weight of black sesame seeds.
시험예 4: 건강지향 3차 레시피의 관능 시험Test Example 4: Sensory test of health-oriented 3rd recipe
상기 시험예 3의 결과를 토대로 하여 코코넛밀크와 잘 어울릴면서도 기능성이 있는 천연 식물 추출물을 첨가하여 성분 및 함량을 수정하여 다음의 표 3에 나타낸 바의 레시피에 대하여 추가의 관능시험을 수행하였다.Based on the results of Test Example 3, the ingredients and contents were modified by adding a functional natural plant extract that goes well with coconut milk, and an additional sensory test was performed on the recipe shown in Table 3 below.
그 중 흔히 구할 수 있는 재료를 선정한 바, 고구마 껍질, 도라지, 옥수수수염을 선정하여 이전 개발된 율무 스프 전체 비율의 1%, 3%, 5%, 10%로 나누어 레시피 개발을 진행하였으며, 자체 관능평가를 실시하였다.Among them, commonly available ingredients were selected, such as sweet potato peel, bellflower root, and corn silk, and the recipe was developed by dividing them into 1%, 3%, 5%, and 10% of the total proportion of the previously developed coix seed soup, and developed the recipe based on its own sensory properties. An evaluation was conducted.
관능평가 결과, 천연 식물 추출물을 1%, 3% 첨가하였을 때와 비교하였을 때 5%, 10% 첨가한 샘플의 맛이 뛰어났으며, 10% 첨가하였을 때 면역활성 효능이 뛰어날 수 있으나, 고구마, 도라지, 옥수수수염의 텁텁함과 원료 특유의 쓴맛이 호불호가 강해질 수 있어 최종 레시피는 5%로 결정하여 최종 레시피를 확립하였다. 상기 혼합 식물 추출액은 고구마 껍질 추출물:도라지 추출물:옥수수수염 추출물이 중량을 기준으로 2.7:1.8:0.5의 비율로 첨가되는 경우에 맛과 기호도에서 우수한 결과를 나타낸 것으로 조사되어 다음의 표 4에 나타낸 성분 및 함량을 최종 레시피로 정하였다.As a result of the sensory evaluation, compared to when 1% and 3% of natural plant extract was added, the taste of the sample with 5% and 10% added was superior. When 10% was added, the immune activity effect may be superior, but sweet potato, Because the thickness of bellflower root and corn silk and the unique bitter taste of the raw materials can lead to strong likes and dislikes, the final recipe was decided to be 5% and the final recipe was established. The mixed plant extract was found to have excellent results in taste and preference when sweet potato peel extract:bellflower extract:corn corn extract was added in a ratio of 2.7:1.8:0.5 based on weight. The ingredients are shown in Table 4 below. and content were determined in the final recipe.
상기 레시피 중 개발된 밀키트 스프의 주성분인 율무의 효능성을 검증하기 위하여 GC-MS 분석, 세포독성 평가(WST-1 assay), NO assay, 유효성평가(Real-Time PCR, Western blot) 등을 진행하였다. To verify the efficacy of coix coix, the main ingredient of the meal kit soup developed among the above recipes, GC-MS analysis, cytotoxicity evaluation (WST-1 assay), NO assay, and effectiveness evaluation (Real-Time PCR, Western blot) were performed. proceeded.
시험예 5: GC-MS(Gas Chromatography Mass Spectrometry) 분석Test Example 5: GC-MS (Gas Chromatography Mass Spectrometry) analysis
개발된 밀키트 스프의 주성분인 율무의 성분 분석을 위해 GC-MS(Gas Chromatography Mass Spectrometry, GC-2010; Shimadzu Co., Japan)를 이용하였으며 Dimethyl Sulfoxide(DMSO)에 충분히 용해한 후, 원심분리기를 이용하여 부유물을 제거하고 마이크로 필터(0.45μm)로 여과하여 시료를 준비하였다. 율무는 증숙 및 로스팅후 분말 형태로 시료(A30E)를 제조하였다.To analyze the components of coix coix, which is the main ingredient of the developed meal kit soup, GC-MS (Gas Chromatography Mass Spectrometry, GC-2010; Shimadzu Co., Japan) was used. After sufficiently dissolving in Dimethyl Sulfoxide (DMSO), a centrifuge was used. The sample was prepared by removing suspended matter and filtering it through a microfilter (0.45μm). A sample (A30E) of coix coix was prepared in powder form after steaming and roasting.
컬럼은 BD-5(60mm × 0.25mm × 0.25mm), carrier gas는 Helium(He)으로 flow rate 1mL/min, injection 온도는 250℃, split ratio 10:1, oven 온도는 50-300℃/3℃ 승온, injection volume은 1μL 조건으로 성분분석을 하였으며, mass selective detector(MSD)에서 mass range 28-550, acquisition mode는 scan mode 조건으로 성분들을 정량하고, 그 결과를 도 2에 나타내었다. 도 2는 율무 추출물의 GC-MS 분석 그래프도이다. The column is BD-5 (60mm × 0.25mm × 0.25mm), the carrier gas is Helium (He), flow rate is 1mL/min, injection temperature is 250℃, split ratio is 10:1, oven temperature is 50-300℃/3. Component analysis was performed under the conditions of temperature increase and injection volume of 1 μL. The components were quantified using a mass selective detector (MSD) with a mass range of 28-550 and the acquisition mode was scan mode, and the results are shown in Figure 2. Figure 2 is a graph of GC-MS analysis of coix extract.
율무 추출물에 대한 GC-MS 분석 결과, 항산화와 항염에 효능을 가지는 비타민군 Squalene, γ-Tocopherol 계열의 화합물을 확인하였으며, 혈관 관련 질환에 작용을 하는 화합물인 식물성 Linoleic acid 불포화지방산이 함유되어 있음을 확인ㅎ하였다.As a result of GC-MS analysis of the coix extract, compounds of the vitamin group Squalene and γ-Tocopherol, which are effective in antioxidant and anti-inflammatory properties, were confirmed, and it was confirmed that it contained vegetable Linoleic acid unsaturated fatty acid, a compound that acts on vascular diseases. Confirmed.
시험예 6: 세포독성 평가(WST-1 assay)Test Example 6: Cytotoxicity evaluation (WST-1 assay)
96 well plate에 세포를 5×104 cells/well 만큼 seeding하여 37℃, 5% CO2 인큐베이터에서 overnight 배양하였음. 세포 배양액을 제거하고 샘플을 농도별로 처리한 후, 37℃, 5% CO2 인큐베이터에서 24시간 동안 배양하였음. 샘플을 농도별로 처리한 세포 배양액을 제거하고 WST-1 assay solution을 세포에 처리한 후 37℃, 5% CO2 인큐베이터에서 1시간 방치한 후 Plate reader 기기를 이용하여 450nm에서 측정하고 현미경을 사용하여 viability를 관찰하였다.Cells were seeded at 5×10 4 cells/well in a 96 well plate and cultured overnight in an incubator at 37°C and 5% CO 2 . The cell culture medium was removed, the samples were treated according to concentration, and then cultured in an incubator at 37°C and 5% CO 2 for 24 hours. After removing the cell culture medium in which the sample was treated according to concentration, treating the cells with WST-1 assay solution, leaving them in an incubator at 37°C, 5% CO 2 for 1 hour, measuring at 450 nm using a plate reader device, and using a microscope viability was observed.
WST-1 cytotoxicity test 결과는 t-test 검정을 통해 통계분석하였다. 세포독성은 control의 70% 미만으로 감소되는 경우 잠재적으로 세포독성이 있다고 판단하였다. 도 3은 율무 추출물의 WST-1 assay 결과를 나타내는 그라프도이다.The results of the WST-1 cytotoxicity test were statistically analyzed using the t-test. When cytotoxicity was reduced to less than 70% of control, it was judged to be potentially cytotoxic. Figure 3 is a graph showing the results of WST-1 assay of coix extract.
그 결과, 율무 추출물의 cell viability는 모든 농도에서 80% 이상의 cell viability를 보여 세포 독성이 없음을 확인하였다.As a result, the cell viability of the coix extract showed a cell viability of over 80% at all concentrations, confirming that there was no cytotoxicity.
시험예 7: Nitric Oxide 활성평가(NO assay)Test Example 7: Nitric Oxide activity evaluation (NO assay)
96 well plate에 세포를 5×104 cells/well 만큼 seeding하여 overnight 배양한 후 세포 배양액을 제거하고 샘플과 LPS(0.5μg/mL)를 동시에 처리하여 37℃, 5% CO2 인큐베이터에서 24시간 동안 배양하였다.Cells were seeded in a 96 well plate at 5×10 4 cells/well and cultured overnight, then the cell culture medium was removed, samples and LPS (0.5 μg/mL) were treated simultaneously, and cultured in an incubator at 37°C and 5% CO 2 for 24 hours. Cultured.
배양액과 griess reagent를 1:1로 세포에 처리한 후 10분간 반응유도하여 plate reader 기기를 이용해 540nm에서 흡광도를 측정하였다.After treating the cells with culture medium and griess reagent at a ratio of 1:1, the reaction was induced for 10 minutes and the absorbance was measured at 540 nm using a plate reader device.
Sodium nitrite의 농도별 표준곡선을 이용하여 배양액 내의 NO 활성 농도를 확인하였다.The concentration of NO activity in the culture medium was confirmed using a standard curve for each concentration of sodium nitrite.
도 4는 율무 추출물의 Nitric oxide 활성을 나타내는 그라프도이다.Figure 4 is a graph showing the nitric oxide activity of coix extract.
그 결과, 율무 추출물의 Nitric oxide(NO) 활성은 농도의존적으로 감소함을 보였으며, 1000μg/mL과 2000μg/mL의 농도에서는 비처리군과 비교했을 때, 통계적으로 p<0.001 수준에서 유의적으로 활성이 보이는 것을 확인하였다.As a result, nitric oxide (NO) activity of coix extract was shown to decrease in a concentration-dependent manner, and at concentrations of 1000 μg/mL and 2000 μg/mL, it was statistically significant at the p<0.001 level compared to the untreated group. It was confirmed that activity was observed.
시험예 8: Real-Time PCRTest Example 8: Real-Time PCR
항염증 효능을 확인하기 위해 염증관련 Cytokine을 확인하였으며, Lipopolysaccharides(LPS) 처리로 염증을 유도한 뒤 율무 추출물을 처리하여 Cytokine 변화를 비교하였다.To confirm the anti-inflammatory effect, inflammation-related cytokines were identified, and inflammation was induced by treatment with lipopolysaccharides (LPS) and then treated with coix extract, and changes in cytokines were compared.
12 well plate에 세포를 5×105 cells/well 만큼 seeding하여 overnight 배양하였음. 세포 배양액을 제거하고 샘플과 LPS(0.5μg/mL)을 동시에 처리한 후 37℃, 5% CO2 인큐베이터에서 24시간 동안 배양하였음. Trizol lysis buffer를 이용하여 세포를 수집한 후 RNA 추출하고 cDNA를 합성하여 RT-PCR을 수행하였다.Cells were seeded at 5×10 5 cells/well in a 12 well plate and cultured overnight. The cell culture medium was removed, the sample and LPS (0.5 μg/mL) were treated simultaneously, and the sample was cultured in an incubator at 37°C and 5% CO 2 for 24 hours. Cells were collected using Trizol lysis buffer, RNA was extracted, cDNA was synthesized, and RT-PCR was performed.
그 결과를 도 5에 나타내었다. 도 5는 율무 추출물의 TNF-α, IL-6 mRNA 분석 결과를 나타내는 그라프도이다.The results are shown in Figure 5. Figure 5 is a graph showing the results of TNF-α and IL-6 mRNA analysis of coix extract.
율무 추출물 샘플 처리한 후, 세포 내 TNF-α의 mRNA 레벨은 농도의존적으로 감소함을 보였으며, 500μg/mL, 1000μg/mL, 2000μg/mL의 농도에서는 물질처리를 하지 않은 군과 비교하였을 때, 통계적으로 p<0.001 수준에서 유의적으로 감소함을 확인하였다.After treatment with the coix extract sample, the intracellular mRNA level of TNF-α was shown to decrease in a concentration-dependent manner, and when compared to the untreated group at concentrations of 500μg/mL, 1000μg/mL, and 2000μg/mL, Statistically, it was confirmed that there was a significant decrease at the p<0.001 level.
율무 추출물 샘플 처리 후, 세포 내 IL-6의 mRNA 레벨은 농도의존적으로 감소함을 보였으며, 1000μg/mL, 2000μg/mL의 농도에서는 물질처리를 하지 않은 군과 비교하였을 때 통계적으로 p<0.001 수준에서 유의적으로 감소다.After treatment of the coix extract sample, the intracellular mRNA level of IL-6 was shown to decrease in a concentration-dependent manner, and at concentrations of 1000 μg/mL and 2000 μg/mL, statistically p < 0.001 compared to the untreated group. There is a significant decrease in .
율무 추출물의 항염증 효과를 확인하기 위해 실시한 RT-PCR 분석 결과, 염증관련 Cytokine인 TNF-α와 IL-6의 mRNA 레벨이 유의적으로 감소함을 확인하였다.As a result of RT-PCR analysis conducted to confirm the anti-inflammatory effect of coix extract, it was confirmed that the mRNA levels of inflammation-related cytokines TNF-α and IL-6 were significantly decreased.
시험예 9: Western blotTest Example 9: Western blot
12well plate에 세포를 5×105 cells/well 만큼 seeding하여 overnight 배양하였다. 세포 배양액을 제거하고 샘플과 LPS(0.5μg/mL)를 처리하고 37℃, 5% CO2 인큐베이커에서 24시간 동안 배양하였다. Lysis(RIPA) buffer를 이용하여 세포를 수집한 뒤 단백질을 분리하고 정량한 뒤 western blot을 실시하여 단백질 레벨을 확인하였다. 도 6은 율무 추출물의 염증인자(iNOS, COX-2) 단백질 분석 결과를 나타내는 사진이다.Cells were seeded at 5×10 5 cells/well in a 12-well plate and cultured overnight. The cell culture medium was removed, the sample was treated with LPS (0.5 μg/mL), and cultured in an incubator at 37°C and 5% CO 2 for 24 hours. Cells were collected using lysis (RIPA) buffer, proteins were separated and quantified, and protein levels were confirmed by western blot. Figure 6 is a photograph showing the results of inflammatory factor (iNOS, COX-2) protein analysis of coix extract.
율무 추출물 샘플을 처리한 군에서 염증인자인 iNOS와 COX-2의 단백질 발현량이 율무 추출물에 의해 감소됨을 확인다.It was confirmed that the protein expression levels of inflammatory factors iNOS and COX-2 were decreased by the coix extract in the group treated with the coix extract sample.
이상의 시험 결과로 부터 율무 추출물은 생물학적 안전성이 있으며 항염증과 아토피 개선에 효과를 보였다.From the above test results, coix extract was shown to be biologically safe and effective in improving anti-inflammatory and atopic dermatitis.
제조예 1: 식물 건조 분말의 제조Preparation Example 1: Preparation of plant dry powder
고구마껍질, 도라지 및 옥수수수염을 포함하는 각 재료를 정제수로 깨끗하게 세척한 후 이물질을 걸러내고 세절한 다음 100 메쉬로 분말화하여 건조시켜 각 재료의 분말을 얻었다.Each material, including sweet potato peel, bellflower root, and corn silk, was thoroughly washed with purified water, filtered out of foreign substances, chopped, powdered into 100 mesh, and dried to obtain powder of each material.
제조예 2: 율무 추출물을 포함하는 율무 스프의 제조Preparation Example 2: Preparation of coix seed soup containing coix extract
율무, 백태, 서리태 및 흑임자를 포함하는 원료를 검사한 후 이물질이 없도록 깨끗이 세척하여 전처리한 후 전처리된 원료를 110℃에서 15분 동안 증숙시킨 다음, 증숙된 원료를 실온까지 방치하여 냉각시킨 후 열풍 건조기를 이용하여 50℃의 온도에서 15 시간 동안 건조시키고, 건조된 원료를 150℃의 온도에서 20분 동안 간헐적으로 저어주면서 로스팅시켰다. 로스팅 처리한 원료를 100 메쉬로 분쇄한 후 각 원료들을 체별한 후 제조예 1의 원료와 따로 구입한 원료를 상기 표 4에 나타낸 바의 혼합비로 혼합하여 율무 스프를 제조하였다.After inspecting the raw materials including coix, white, white, and black sesame seeds, they are thoroughly washed to remove any foreign substances and pretreated. The pretreated raw materials are steamed at 110°C for 15 minutes, and then the steamed raw materials are left to room temperature to cool and then heated with hot air. It was dried at a temperature of 50°C for 15 hours using a dryer, and the dried raw materials were roasted at a temperature of 150°C for 20 minutes with intermittent stirring. The roasted raw materials were ground to 100 mesh, each raw material was sieved, and then the raw materials of Preparation Example 1 and separately purchased raw materials were mixed at the mixing ratio shown in Table 4 to prepare coix seed soup.
시험예 10: 관능 평가Test Example 10: Sensory evaluation
상기 제조예 2에 따른 율무 스프와 시중에서 구입한 비교제품에 대한 관능검사는 아토피성 피부트러블이 있는 관능 검사요원 30명을 선정하여 하루 3회 2주 동안 지속적으로 섭취하게 한 후 품질의 평가 척도는 7점 척도법(7점: 아주 좋다, 6점: 좋다. 5점: 조금 좋다, 4점: 보통이다, 3점: 조금 나쁘다, 2점: 나쁘다, 1점: 아주 나쁘다)으로 하여 시험하였다.For the sensory test of the coix seed soup according to Preparation Example 2 and commercially purchased comparative products, 30 sensory testers with atopic skin problems were selected and had them consume the product three times a day continuously for two weeks, and then use the quality evaluation scale. was tested using a 7-point scale (7 points: very good, 6 points: good, 5 points: a little good, 4 points: average, 3 points: a little bad, 2 points: bad, 1 point: very bad).
관능검사 항목으로는 맛, 상쾌함, 피브트러블의 개선 및 전체적인 기호도와 같은 총 4가지 관능항목으로 평가하였으며, 결과는 ANOVA를 이용하여 5% 수준에서 Duncan's multiple range test에 의해 각 시료간의 유의적인 차이를 검증하였다. 그 결과는 하기 표 5(평균값±표준편차)에 나타내었다.A total of four sensory items were evaluated, such as taste, freshness, improvement in skin trouble, and overall preference. The results were evaluated using ANOVA and Duncan's multiple range test at the 5% level to determine significant differences between each sample. Verified. The results are shown in Table 5 below (mean value ± standard deviation).
그 결과 제조예 2 제품들은 전반적인 항목에서 비교예의 것에 비하여 현저히 우수한 결과를 나타내었다. 상기 표 5의 결과로 볼 때, 본 발명의 실시예의 제품은 연령대에 상관 없이 비교품에 비하여 종합적으로 우수한 것을 확인할 수 있었다.As a result, the products of Preparation Example 2 showed significantly better results than those of the Comparative Example in all aspects. From the results in Table 5 above, it was confirmed that the products of the examples of the present invention were overall superior to comparative products regardless of age.
이상 본 발명은 바람직한 실시예를 참조하여 설명하였지만, 해당 기술 분야의 숙련된 당업자는 하기의 특허 청구의 범위에 기재된 본 발명의 사상 및 영역으로부터 벗어나지 않는 범위 내에서 본 발명을 다양하게 수정 및 변경시킬 수 있음을 이해할 수 있을 것이다.Although the present invention has been described with reference to preferred embodiments, those skilled in the art may make various modifications and changes to the present invention without departing from the spirit and scope of the invention as set forth in the claims below. You will understand that it is possible.
Claims (3)
율무, 백태, 서리태 및 흑임자를 포함하는 원료를 검사한 후 이물질이 없도록 깨끗이 세척하여 전처리하는 단계;
전처리된 원료를 100~120℃에서 10~20분 동안 증숙시키는 단계;
증숙 후 원료를 실온까지 방치하여 냉각시킨 후 열풍 건조기를 이용하여 40℃ ~ 60 ℃의 온도에서 15 시간 전후로 건조시키는 단계;
건조된 원료를 140 내지 200℃의 온도에서 10 ~ 25분 동안 간헐적으로 저어주면서 로스팅시키는 단계;
로스팅 처리한 원료를 50~200 메쉬로 분쇄한 후 각 원료들을 체별한 후 혼합하는 단계;
혼합된 제품을 일정 단위의 규격별로 충전하여 포장하는 단계; 및
포장된 제품을 멸균하는 단계;에 의해 제형화되는 것을 특징으로 하는 아토피성 피부염 개선용 스프 조성물.The method of claim 1, wherein the composition
Preprocessing the raw materials including coix, white, black sesame seed and black sesame seed by inspecting them and then washing them thoroughly to remove any foreign substances;
Steaming the pretreated raw materials at 100-120°C for 10-20 minutes;
After steaming, the raw materials are left to cool to room temperature and then dried using a hot air dryer at a temperature of 40°C to 60°C for about 15 hours;
Roasting the dried raw materials at a temperature of 140 to 200°C for 10 to 25 minutes with intermittent stirring;
Grinding the roasted raw materials to a 50-200 mesh, then sieving each raw material and then mixing them;
A step of filling and packaging the mixed product according to certain unit specifications; and
A soup composition for improving atopic dermatitis, characterized in that it is formulated by sterilizing the packaged product.
상기 고구마 껍질 분말, 도라지 분말 및 옥수수수염 분말은 각 재료를 정제수로 깨끗하게 세척한 후 이물질을 걸러내고 세절한 다음 100 메쉬로 분말화하여 건조시킨 것을 특징으로 하는 아토피성 피부염 개선용 스프 조성물.In claim 1,
A soup composition for improving atopic dermatitis, wherein the sweet potato skin powder, bellflower root powder, and corn silk powder are washed thoroughly with purified water, filtered out foreign substances, chopped, powdered to 100 mesh, and dried.
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KR20060118809A (en) | 2005-05-17 | 2006-11-24 | 김정진 | Composition containing herb medicine for treating atopic dermatitis |
KR20120032311A (en) | 2010-09-28 | 2012-04-05 | 한국 한의학 연구원 | Composition for prevention or treatment of atopic dermatitis comprising herbal extract and fermentation product thereof with lactic acid bacteria |
KR101516002B1 (en) | 2013-05-07 | 2015-05-04 | 박상홍 | Cosmetic composite for alleviating atopic dermatitis and the manufacturing for the same |
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KR20060118809A (en) | 2005-05-17 | 2006-11-24 | 김정진 | Composition containing herb medicine for treating atopic dermatitis |
KR20120032311A (en) | 2010-09-28 | 2012-04-05 | 한국 한의학 연구원 | Composition for prevention or treatment of atopic dermatitis comprising herbal extract and fermentation product thereof with lactic acid bacteria |
KR101516002B1 (en) | 2013-05-07 | 2015-05-04 | 박상홍 | Cosmetic composite for alleviating atopic dermatitis and the manufacturing for the same |
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