KR102759834B1 - Method for producing extract and powder with high polysaccharide content using Saponaria aloe, and method for producing stick-type jelly using the same - Google Patents

Abstract

Disclosed are a method for producing a polysaccharide-rich saponaria aloe water extract and powder obtained by extracting the entire saponaria aloe without separating it into peel and gel at a specific temperature and time, and a method for producing a polysaccharide-rich stick-type jelly obtained by producing the water extract alone or mixed with the powder.

Description

Method for producing extract and powder with high polysaccharide content using Saponaria aloe, and method for producing stick-type jelly using the same

The present invention relates to a method for producing a polysaccharide-rich extract and powder using Saponaria aloe, and a method for producing a stick-type jelly using the same. More specifically, the present invention relates to a method for producing a polysaccharide-rich Saponaria aloe extract and powder extracted with water at a specific temperature and time, and a method for producing a polysaccharide-rich stick-type jelly produced by using a water extract alone or mixed with a powder.

The transparent flesh separated from aloe plant contains about 98.5 to 99.5% of moisture, so it does not contain many components other than moisture, but it contains more than 100 kinds of compounds. Of these, more than 60% are anthraquinone derivatives and polysaccharides, amino acids such as glutamic acid, arginine, and asparagine, lipids such as isoprenoids, alkanes, n-alkyl alcohols, fatty acids, esters, and inorganic substances such as K, Na, Mn, and Ca.

The main storage polysaccharide contained in the inner flesh of aloe is acetylated glucomannan, which is located in the cytoplasm of parenchyma cells. Acetylated glucomannan is the substance that provides the mucilage that appears in unprocessed aloe gel. In addition, aloe gel is known to contain galactan, arabinan, arabinorhamnogalactan, pectic substance, and glucuronic acid-containing polysaccharides.

Polysaccharides extracted from aloe gel are the main substances that exhibit the functionality of aloe and are known to have immune-enhancing, anti-cancer, leukocyte production-promoting, and antiviral activities.

Currently, in Korea, in order for aloe to be recognized as a health functional food material that helps with skin health, intestinal health, and immunity enhancement, aloe gel must contain 100 to 420 mg/day of the index component based on the total polysaccharide content and at least 30 mg/g of the solid content.

In addition, the standard items of aloe gel products are managed by setting the properties, total polysaccharides, anthraquinone compounds (as anhydrous barbaloin, 0.005% or less), and coliform bacteria. Aloe whole leaves are dried, powdered, crushed, or concentrated and contain more than 20 mg/g of anthraquinone compounds as a functional ingredient. Therefore, the functional claim is recognized by consuming 20 to 30 mg per day.

Since products containing aloe have different functionality depending on the active ingredient, research for product development is being conducted in different directions. One of these is to establish conditions for increasing the polysaccharide content in primary processed aloe products.

There is a patent application No. 10-2015-009974 that utilizes a steam treatment process to increase the polysaccharide content in aloe. This patent proposes a method of steam-treating hot-air-dried aloe, treating it with an enzyme such as amylase, cellulase, dextranase, inulinase, or xylanase, adding alcohol to precipitate it, and then freeze-drying the precipitate.

In addition, registered patent No. 10-1772894 discloses the content of obtaining a high yield of aloe polysaccharide by steaming an aloe leaf at high temperature and high pressure and then treating it with an enzyme, and registered patent No. 10-1619866 discloses the content of utilizing a complex polysaccharide composition containing aloe powder, fucoidan, and Phellodendron amurense extract as a composition for enhancing immunity through the activation of macrophages and NK cells.

Anthraquinone contained in aloe acts as a browning agent and is known as a stimulating laxative, so it is used as a functional material that can help smooth bowel movements by containing a certain amount of it. However, when using aloe gel as a functional material that helps with skin health, intestinal health, and immune enhancement, it is stipulated that anthraquinone must be contained at 0.005% or less. However, when trying to prevent constipation by helping bowel movements or using it as a diet food based on bowel movements, it is necessary to contain an appropriate amount of anthraquinone.

Registered Patent No. 10-1858340 discloses a method of removing anthraquinone by immersing washed and cut aloe in distilled water at 20 to 60°C, while Publication Patent No. 10-2015-0047790 proposes a method of using aloe adventitious roots with increased anthraquinone content for the production of an anti-inflammatory composition. Application Patent No. 10-2014-0045577 discloses the production of a health food in jelly form containing aloe polysaccharides as an effective ingredient by pulverizing aloe vera gel and using 5 to 14% of the gel, while adding citric acid and gum to secure the properties of the jelly.

In addition, patent application No. 10-2018-0036893 discloses the production of a functional natural jelly by adding aloe gel powder as an anti-obesity material. In this case, aloe gel is powdered and added at 0.7 to 1.2%.

In addition, Special Publication No. 1992-0010383 on a method for manufacturing a beverage using Saponaria aloe as a main ingredient suggests a method for manufacturing a simple beverage by cutting and crushing Saponaria leaves and mixing the jelly-like juice with yogurt and water. However, since this method does not include a heating or sterilization process, it can be used as an instant food at home or in beverage stores, but it is difficult to use it as a food to be stored or distributed for a long period of time.

In addition, Special No. 1993-0019943 proposes a method of using a beverage by diluting crushed aloe juice by adding 47-57% purified water, adding auxiliary materials, and sterilizing the resulting product at high temperature for 30 minutes.

In this way, aloe is processed by various methods depending on its functionality and characteristics. The present invention aims to propose a method for manufacturing aloe extract and powder that simultaneously has an appropriate defecation-promoting effect so as to have an inner beauty effect while increasing the content of polysaccharides to help the immune function. That is, by focusing more on increasing the content of polysaccharides, the materials or products developed by the present invention have an immune-enhancing effect, and rather than relying on the content of anthraquinone, which is also used as a laxative, to strongly exhibit the defecation-promoting effect, the characteristics of aloe saponaria that can use aloe peel compared to products that only use aloe vera gel were utilized to supplement dietary fiber, thereby increasing intestinal activity and promoting defecation.

Accordingly, the present invention aims to provide a method for producing a polysaccharide-rich saponaria aloe water extract and powder obtained by extracting the entire saponaria aloe without separating it into peel and gel at a specific temperature and time, and a method for producing a polysaccharide-rich stick-type jelly obtained by producing the water extract alone or mixed with the powder.

In one aspect, the present invention provides a method for producing a polysaccharide-rich extract of Saponaria aloe without separating the peel and gel, characterized in that the method is obtained by mixing water and Saponaria aloe in a weight ratio of 2:1 to 4:1, preferably 2:1 to 3:1, and then extracting at 75 to 85°C for 18 to 21 hours.

In another aspect, the present invention provides a method for producing a powder of saponaria aloe without separating the peel and gel, wherein the method comprises cutting a leaf of saponaria aloe with thorns removed, drying it with hot air at 55 to 65°C for 30 to 40 hours, and then pulverizing the leaf to obtain a powder containing a high amount of polysaccharides.

In another aspect, the present invention provides a method for producing a powder containing a high amount of polysaccharides using saponaria aloe, comprising the steps of soaking saponaria aloe powder produced by the above method for producing saponaria aloe powder in ethanol for 10 to 12 hours and then filtering it, and drying the filtered aloe powder to remove ethanol to obtain a powder.

In another aspect, the present invention provides a method for producing a stick-type jelly with a high polysaccharide content using saponaria aloe, which is produced by mixing and stirring 70 to 85 parts by weight of an aloe extract produced by the method for producing the saponaria aloe water extract, 10 to 18 parts by weight of fructooligosaccharide, 0.1 to 1 part by weight of enzyme-treated stevia, 1 to 5 parts by weight of fish collagen, 3 to 8 parts by weight of green grape concentrate or apple concentrate, and 0.5 to 2 parts by weight of gum. At this time, 1 to 5 parts by weight of the saponaria aloe powder may be further added, and 0.1 to 1.5 parts by weight of the gum may be used.

According to the present invention, it is possible to produce a material by using saponaria aloe, which can be used with the peel, as the main raw material and relatively increasing the content of polysaccharides.

Hereinafter, the specific method of the present invention will be described in detail with examples. However, the scope of the rights of the present invention is not limited to the following examples.

[Experimental Example 1] Total polysaccharide and anthraquinone content of raw aloe

House-grown aloe vera and saponaria and field-grown aloe saponaria were purchased directly from farmers and used. Since the peel of aloe vera is known to be inedible, only the edible part, the gel, was used in the experiment, and the saponaria was used as a sample as a whole with only the thorns removed and as a gel with the thorns and peel removed, respectively. The aloe, which was washed in advance and naturally dried before treatment, was cut into 1-2 cm heights after the thorns were removed and the peeling was performed, and then crushed in a crusher to use as a sample. The total polysaccharide content was analyzed according to the experimental method specified in the Health Functional Food Codex. The results of analyzing the total polysaccharide content of the aloe to be used as a raw material are shown in Table 1.

[Table 1] Results of total polysaccharide analysis in raw aloe

Looking at Table 1, in the case of the house-grown raw aloe from Region A, the polysaccharide content of saponaria was higher than that of aloe vera, and the total polysaccharide content of the saponaria gel was higher than that of the entire saponaria. In the case of the field-grown saponaria from Region B, the total polysaccharide content of the saponaria gel was higher than that of the entire saponaria. When comparing the saponaria gels, the total polysaccharide content of the field-grown saponaria gel from Region B was higher than that of the house-grown aloe from Region A.

Therefore, it was found that the total polysaccharide content of the field-grown saponaria was higher than that of the greenhouse-grown saponaria, and the total polysaccharide and anthraquinone content of the field-grown saponaria aloe by part/extraction solvent were measured.

[Experimental Example 2] Comparison of total polysaccharide and anthraquinone contents in field-grown saponaria aloe by part and extraction solvent

After washing the field-grown saponaria aloe, naturally drying it, removing the thorns, and cutting the aloe leaves horizontally into 3 cm long pieces, separating the peel and gel from each and the whole part without separation were used as samples, and extracts were prepared using different solvents. 500 g of each part of the aloe were placed in 3 2 L wide-mouth bottles, and 1 L each of water, 30%, and 50% ethanol solutions that had been kept in an incubator in advance were added, and the extracts were filtered at 80°C for 15 hours and then filtered through a filter paper. Each extract was concentrated in a vacuum rotary evaporator in a 50°C water bath, and concentrated to 20% of the volume immediately after filtration to use as experimental samples.

[Table 2] Total polysaccharide and anthraquinone contents by part and extraction solvent of field-grown saponaria aloe

Looking at Table 2, when only the gel was separated, the total polysaccharide content was slightly higher in the 30% alcohol extract, but when the peel or whole was used, the content was 1.4 to 2.0 times higher in the water extract.

The total polysaccharide content was 0.13 mg/g in the case of the water extract when the entire aloe was used without separating the peel and gel, but it was only 0.08 mg/g in the case of the 50% alcohol extract, which was only about 62% of the water extract.

The anthraquinone content was about 10 times higher in the Saponaria aloe peel than in the gel, and about 6 times higher in the whole than in the gel. There was no significant difference according to the alcohol content in the extraction solvent.

Therefore, it can be seen that a water extract is more suitable than an alcohol extract for manufacturing an aloe extract with a high polysaccharide content. In addition, when considering the total polysaccharide and anthraquinone content, if only the gel is separated, the anthraquinone content is maintained low, but the total polysaccharide content is also low, and there is a disadvantage in that a process of separating the gel is required and the yield is low due to separation from the peel. Therefore, in order to manufacture an aloe extract by reducing the process and increasing the yield, it is more suitable to use the entire aloe extract including the peel rather than using only the gel.

[Experimental Example 3] Total polysaccharide and anthraquinone content of aloe by drying method

The field-grown saponaria aloe, which has a significantly higher polysaccharide content, was used as a sample and dried using different drying methods including hot air drying (60°C for 30–40 hours), cold air drying (drying at 20°C for 5 days while maintaining 10% humidity), and freeze drying. The dried samples were then powdered and analyzed for color, moisture, total polysaccharide, and anthraquinone content.

The color was measured using a colorimeter after the dried sample was ground with a grinder and a certain amount was placed in a transparent container with a diameter of 60 mm. The L value of the standard white plate was 99.42, the a value was -0.12, and the b value was 0.04. The moisture was measured using an infrared automatic moisture meter for 0.1 g of powder. The content of total polysaccharides and anthraquinone substances were analyzed according to the experimental method specified in the Health Functional Food Codex. Table 3 shows the results of analyzing the components of open-field-grown saponaria aloe by drying method.

[Table 3] Main components of field-grown saponaria aloe by drying method

Looking at Table 3, the L value, which indicates brightness, was the highest in the freeze-dried sample, followed by hot air drying and dry air drying. The a value, which indicates redness, indicates red to brown as the positive number increases, and green to blue as the negative number increases. The a value of the freeze-dried sample, in which the original color of the aloe leaf was well maintained, was the lowest, followed by cold air and hot air drying.

The b value, which indicates yellowness, did not show any difference according to the drying method. The moisture content was less than 4% in the freeze-dried and hot-air-dried samples, but was higher in the cold-air-dried sample at 11.3%. The total polysaccharide content was the highest in the freeze-dried sample, followed by hot-air-dried and cold-air-dried samples. The total polysaccharide content of the hot-air-dried sample was about 86% compared to the freeze-dried sample, while that of the cold-air-dried sample was lower at 67%.

On the other hand, the content of anthraquinone ranged from 0.0124 to 0.0154%, and the difference in content depending on the drying method was minimal.

While freeze-drying and cold-air drying take about 3 to 5 days, hot-air drying takes about 1 to 2 days, the moisture content is maintained at a similar level to freeze-drying, and the polysaccharide content is also higher than cold-air drying, so it was confirmed that it is appropriate to use hot-air-dried samples for saponaria aloe.

[Experimental Example 4] Total polysaccharide content of aloe extracts under different conditions

Saponaria aloe peels were coarsely ground without removing the peel and coarsely ground after separating only the peel, and water was added to each to adjust the weight ratio to 3 times, and the hot air-dried powder was made into a 3% solution. Each sample was extracted at 80℃ for 15 hours, filtered, and used as a test solution, and the results of the analysis of total polysaccharides are as shown in Table 4.

[Table 4] Total polysaccharide content of aloe extracts by condition

Looking at Table 4, the total polysaccharide content per unit g was significantly higher in the hot-air-dried powder. This seems to be because the moisture content of the gel portion, which makes up most of the raw aloe, is relatively higher, so the polysaccharide content per unit g was also measured to be lower.

[Experimental Example 5] Setting extraction conditions for raw aloe

In order to establish the conditions for extracting polysaccharides from aloe, raw aloe was crushed and mixed with water in a weight ratio of 1:2, extracted at 80℃ at 3-hour intervals for up to 21 hours, and the filtrate was used as a sample to analyze the total polysaccharide content. Table 5 shows the total polysaccharide content in the saponaria aloe extract according to the extraction time.

[Table 5] Total polysaccharide content in saponaria aloe extract according to extraction time

Looking at Table 5, when the mixing extraction process was performed at room temperature (0 hours), the total polysaccharide content was the lowest at less than 1 mg/g, but when extracted at 80℃ for 3 hours or more, it increased by about 1.8 times. However, when the extraction time was increased to 15 hours thereafter, the difference in the total polysaccharide content according to the difference in extraction time was minimal, so the extraction time did not directly affect the extraction degree of the total polysaccharide. However, when it increased to 18 hours or more, it increased by about 11% more, and the difference was minimal up to 21 hours.

Although it is difficult to extract a large amount of polysaccharides per unit g through extraction from raw aloe, the extraction time needs to be set to 18 to 21 hours in order to relatively increase the extraction amount. The extraction temperature can be increased for efficient extraction, but in order to prevent browning of the sugars due to high temperature and decomposition of the polysaccharides when extracting sugars from aloe, it is necessary to extract at a range that is not too high. Therefore, in the present invention, extraction is performed at a range of 75 to 85°C, more preferably 80°C, and the extraction time is determined to be 18 to 21 hours.

[Experimental Example 6] Establishment of extraction conditions for aloe powder

(1) Total polysaccharide content according to extraction time

In the case of aloe powder, we also wanted to check whether there was a difference in the total polysaccharide content according to the extraction time. The aloe powder dried in hot air was added to water by 3% by weight, mixed thoroughly, extracted at 80℃ for 15 hours and 18 hours, and the filtered filtrate was used as a sample to analyze the total polysaccharide content. The results are as shown in Table 6.

[Table 6] Total polysaccharide content according to extraction time of aloe hot air-dried extract

Looking at Table 6, we can see that the same trend as with fresh aloe is observed in the case of aloe powder, with the content increasing by approximately 9% when the extraction time is increased compared to 15 hours.

(2) Total polysaccharide and anthraquinone content according to extraction temperature

In order to confirm the appropriate extraction temperature of the extract using aloe powder, a certain amount of aloe powder was extracted with water. The extraction time was the same as 18 hours, and the extraction temperature was adjusted to 70, 80, and 90℃. After the extraction was completed, each sample solution was filtered and used for the analysis of total polysaccharide and anthraquinone content. The analysis results are shown in Table 7 below.

[Table 7] Total polysaccharide and anthraquinone contents of aloe hot air-dried extracts at different extraction temperatures

Looking at Table 7, the polysaccharide content was the highest at an extraction temperature of 80℃, followed by the 90℃ extract, and the total polysaccharide content was the lowest at 70℃. The anthraquinone content also showed the same trend. Therefore, it is thought that an extraction temperature of around 80℃ is the most advantageous for producing an extract with a high polysaccharide content. However, in this case, the anthraquinone content also increases, so it is necessary to reduce its content.

(3) Total polysaccharide and anthraquinone contents of aloe hot air-dried extract according to pretreatment

In order to reduce the content of anthraquinone, a pretreatment process of soaking aloe powder in ethanol was applied. 1 g of aloe powder was added with ethanol (ethanol content 95%) and extracted at room temperature for 12 hours while stirring. Afterwards, the aloe powder was filtered to obtain the powder, which was dried in a dryer at 80℃ to remove the remaining ethanol. The results of analyzing the total polysaccharide and anthraquinone content of the non-ethanol soaking group, the treatment group, and the sample extracted at 80℃ for 18 hours under the conditions set above are as shown in Table 8.

[Table 8] Total polysaccharide and anthraquinone contents of aloe hot air-dried extracts according to pretreatment

Looking at Table 8 above, when the aloe powder was soaked in ethanol, the total polysaccharide content was analyzed, and it was about 1.3 times higher than the untreated group, and the anthraquinone content was reduced by about 20%. The total polysaccharide content in the extracts extracted from each of these was quantified as 34.38 mg/g in the untreated ethanol group, which was about 1.5 times higher per unit g than the powder, and the anthraquinone content was reduced by about 10%. On the other hand, when the aloe powder that went through the ethanol soaking process was extracted, the total polysaccharide content was 43.83 mg/g, which was about 1.3 times higher per unit g than the untreated powder extract, and the anthraquinone content was reduced by about 45%.

Therefore, it can be confirmed that it is easy to manufacture an extract with a relatively high total polysaccharide content and a reduced anthraquinone content by going through a process of soaking dried aloe in alcohol.

[Example 1] Manufacturing of stick jelly using aloe hot water extract

According to the conditions set forth above, after washing and naturally drying, the thorny parts are removed, cut horizontally, and a jelly is manufactured using a saponaria aloe extract as the main ingredient extracted at 80℃ for 18 to 21 hours. At this time, the aloe extract is 70 to 85 parts by weight, preferably 75 parts by weight, fructooligosaccharide is added in the range of 10 to 18 parts by weight for sweetening, enzyme-treated stevia is added in the range of 0.1 to 1 part by weight, and fish collagen is used in the range of 1 to 5 parts by weight, preferably 3.5 parts by weight, to enhance functionality. In addition, 3 to 8 parts by weight each of green grape concentrate and apple concentrate are added to reduce the unique scent of collagen and enhance the taste of aloe itself, and 0.5 to 2 parts by weight of gum is mixed and sufficiently stirred to manufacture a stick-shaped jelly.

[Example 2] Manufacturing of stick jelly using aloe extract and powder

75 to 80 parts by weight of the saponaria aloe extract and 1 to 5 parts by weight of the hot-air-dried aloe powder are added, 10 to 18 parts by weight of fructooligosaccharide and 0.1 to 1 part by weight of enzyme-treated stevia are added for sweetness, and 1 to 5 parts by weight of fish collagen, preferably 3.5 parts by weight, are used to enhance functionality. In addition, 3 to 8 parts by weight of green grape concentrate and apple concentrate are added to reduce the characteristic smell of collagen and enhance the taste of aloe itself, and 0.1 to 1.5 parts by weight of gum are mixed and sufficiently stirred to produce a stick-shaped jelly.

The above description is merely an example of the present invention, and those skilled in the art will appreciate that various modifications may be made without departing from the essential characteristics of the present invention. Accordingly, the embodiments disclosed in this specification are not intended to limit the present invention but to explain it, and the scope of protection of the present invention should be interpreted by the following claims, and all techniques within the equivalent scope should be interpreted as being included in the scope of the rights of the present invention.

Claims (5)

A method for producing a stick-shaped jelly containing a polysaccharide by mixing and stirring 70 to 85 parts by weight of an aloe extract, 10 to 18 parts by weight of fructooligosaccharide, 0.1 to 1 part by weight of enzyme-treated stevia, 1 to 5 parts by weight of fish collagen, 3 to 8 parts by weight of green grape concentrate or apple concentrate, and 0.5 to 2 parts by weight of gum,
The above aloe extract is obtained by mixing water and saponaria aloe in a weight ratio of 2:1 to 4:1 and then extracting at 75 to 85°C for 18 to 21 hours, and a method for producing a stick-type jelly containing polysaccharides using saponaria aloe, characterized in that the saponaria aloe is not separated into a peel and a gel. A method for producing a stick-shaped jelly containing a polysaccharide by mixing and stirring 70 to 85 parts by weight of an aloe extract, 10 to 18 parts by weight of fructooligosaccharide, 0.1 to 1 part by weight of enzyme-treated stevia, 1 to 5 parts by weight of fish collagen, 3 to 8 parts by weight of green grape concentrate or apple concentrate, 1 to 5 parts by weight of saponaria aloe powder, and 0.1 to 1.5 parts by weight of gum,
The above aloe extract is obtained by mixing water and saponaria aloe in a weight ratio of 2:1 to 4:1 and extracting at 75 to 85°C for 18 to 21 hours. The saponaria aloe has not separated the peel and gel.
The above saponaria aloe powder is characterized in that it is obtained by including a step of cutting a leaf of saponaria aloe with thorns removed, drying it with hot air at 55 to 65°C for 30 to 40 hours, and then grinding it, and a method for producing a stick-shaped jelly containing polysaccharides using saponaria aloe. In the second paragraph,
The above saponaria aloe powder,
A method for producing a stick-type jelly containing a polysaccharide using saponaria aloe, characterized in that the saponaria aloe powder obtained in the above-mentioned grinding step is soaked in ethanol for 10 to 12 hours, filtered, and the filtered aloe powder is dried to remove ethanol.
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