KR102767479B1 - Safflower seed tablet manufacturing method and safflower seed tablet prepared thereby - Google Patents

Abstract

The aim is to provide a safflower seed tablet having improved milling yield and enhanced consumer preference without significantly reducing the content of functional ingredients of safflower seeds.

Description

Safflower seed tablet manufacturing method and safflower seed tablet prepared thereby

The present invention relates to a method for manufacturing a safflower seed tablet and a safflower seed tablet manufactured thereby, and more specifically, to a method for manufacturing a safflower seed tablet using safflower seed powder having an improved milling yield.

Safflower (English name: Safflower, herbal medicine name: Carthamus tinctorius L.), also called safflower, is an annual plant belonging to the Asteraceae family that grows natively in Korea and is also known to be distributed in the mountainous regions of Afghanistan, Egypt, and Ethiopia.

Safflower has strong antioxidant activity and has anti-inflammatory, anti-coagulant, bone disease-improving, and anticancer effects. Safflower seeds have the effect of improving plasma and liver lipid metabolism and contain large amounts of lignan and flavonoid components.

Safflower seeds, unlike other grain seeds, have very thick and coarse shells, so they do not have a good texture even when ground, and thus are not preferred by consumers. In addition, because of the fat content contained in safflower seeds, safflower seed powder sticks to the inside of the grinder during milling, resulting in a high loss rate during the milling process, making it economically unsuitable to use safflower seeds as a food ingredient. Accordingly, it is difficult to stably scale up production when developing foods using safflower seeds.

Accordingly, it is necessary to develop a method for improving the milling yield of safflower seeds, as well as a food product manufactured using safflower seeds in this manner that can be easily consumed and has high consumer preference, and a method for manufacturing such a food product.

The problem to be solved by the present invention is to improve the milling yield and provide a food product with improved consumer preference without significantly reducing the content of functional ingredients of safflower seeds.

The present invention has been made to solve the aforementioned technical problem, and surprisingly, it has been found that when safflower seeds are mixed and milled with barley powder, the milling loss rate is significantly reduced, and as a result, the milling yield is significantly increased, compared to when safflower seeds are milled alone. In addition, when the raw material powder thus mixed and milled is manufactured in the form of a tablet, it has been confirmed that consumer preference is high, and thus the present invention has been completed.

Accordingly, the purpose of the present invention is to provide a method for manufacturing a safflower seed tablet, comprising the steps of: a) mixing and milling 90 to 99 wt% of safflower seeds and 1 to 10 wt% of barley powder to manufacture a raw material powder; and b) mixing and molding the milled raw material powder with an auxiliary material.

In step a) above, the milling yield can be improved by at least 3% compared to the milling yield of safflower seeds alone.

In step b), the auxiliary materials may include Isomalt, calcium, preferably algae calcium, magnesium stearate, and silicon dioxide.

In addition, the present invention aims to provide a safflower seed tablet manufactured according to the present invention, and the safflower seed tablet may contain 40 to 60 wt% of raw material powder, 10 to 30 wt% of isomalt, 15 to 20 wt% of calcium, 1 to 5 wt% of magnesium stearate, and 0.5 to 5 wt% of silicon dioxide.

The above safflower seed tablet can have a hardness of 8 to 25 kg as measured using a texture analyzer.

The above safflower seed tablet may have an L value of 60 to 70, an a value of 2 to 4, and a b value of 14 to 17 according to the CIE Lab color coordinate system.

The tablet according to the present invention not only improves the milling yield of safflower seeds during the manufacturing process, but also has high economic value because it is easy to scale up the production scale.

The tablet according to the present invention can eliminate the rejection felt by consumers due to the poor texture during the process of consuming safflower seeds, and thus can contribute to fully conveying the efficacy exerted by the effective ingredients of safflower seeds to consumers.

Figure 1 is a flow chart showing a method for manufacturing a safflower seed tablet of the present invention.
Figure 2 is a graph showing the milling yield of safflower seeds according to the addition of barley powder.
Figure 3 is a graph showing the milling yield of safflower seeds according to scale-up.
Figure 4 is a photograph showing a safflower seed tablet of the present invention.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure belongs. In general, the nomenclature used herein and the experimental methods described below are well known and commonly used in the art.

Hereinafter, the present invention will be described in more detail based on embodiments of the present invention, and these embodiments should not be construed as limiting the scope of the present invention in any way.

According to one embodiment, the present invention relates to a method for manufacturing a safflower seed tablet, comprising the steps of: a) mixing and milling 90 to 99 wt% of safflower seeds and 1 to 10 wt% of barley powder to manufacture a raw material powder; and b) mixing auxiliary materials into the milled raw material powder to manufacture a tablet.

The above step a) is a step of preparing raw material powder by mixing and milling barley powder in order to improve the milling yield of safflower seeds. 90 to 99 wt% of safflower seeds and 1 to 10 wt% of barley powder may be mixed and milled, and preferably 93 to 95 wt% of safflower seeds and 5 to 7 wt% of barley powder may be mixed and milled. If the content of the barley powder is less than 1 wt%, the milling yield of safflower seeds may not increase, and if it exceeds 10 wt%, the content of safflower seeds may decrease, which may reduce the content of functional ingredients included in the tablet.

In the present invention, the milling can be performed using a grinder, and the size of the raw material powder after milling can be 50 to 200 mesh.

In addition, in the present invention, the milling yield in step a) can be improved by at least 3% compared to the case where safflower seeds are milled alone, and when scaled up 10 times (1 kg) or more, mixing of safflower seeds and barley powder becomes easier, so that the milling yield can be improved by 10% or more.

After milling in the above step a), a drying step may be further performed, and the drying conditions may be 40 to 50°C and 8 to 12 hours. At this time, the moisture content of the dried raw material powder may be 8 to 10 wt%, and since tableting is easy within the above range, the above moisture content is preferable.

The above step b) is a step of improving consumer preference by mixing auxiliary raw materials into the manufactured raw material powder, and the auxiliary raw materials may include isomalt, calcium, magnesium stearate, and silicon dioxide.

Specifically, in the step b), 40 to 60 wt% of raw material powder, 10 to 30 wt% of isomalt, 15 to 20 wt% of calcium, preferably seaweed calcium, 1 to 5 wt% of magnesium stearate, and 0.5 to 5 wt% of silicon dioxide can be mixed.

In the above step b), if the content of the raw material powder is less than 40 wt%, the content of safflower seed powder is too low and the hardness of the tablet is too high, making it difficult to ingest. If it exceeds 60 wt% of the product, it cannot be formed into a tablet, so the above range is preferable.

The above isomalt is added to provide sweetness to the tablet and maintain quality according to changes in temperature and humidity during storage of the tablet, and may be 10 to 30 wt%. If it is less than 10 wt%, the sweetness may be insufficient, which may lower consumer preference, and the tablet product may be easily spoiled due to changes in temperature and humidity during storage, and if it exceeds 30 wt%, the sweetness may be excessive, the content of the raw material powder may be reduced, and the hardness may be increased.

The above calcium, magnesium stearate, and silicon dioxide are added to facilitate clumping of the raw materials mixed during tablet manufacturing, facilitate tableting, and provide moisture-proofing properties. If the weight % is less than the above, clumping of the raw materials may not occur easily, and the raw materials may stick to the tableting machine during tableting. If the weight % exceeds the above, the content of the raw material powder may decrease, which may increase the hardness of the tablet. Therefore, the above range is preferable.

In the present invention, in the step b), a palatable powder may be further mixed, and the palatable powder may be a flavor powder or an aroma powder. The flavor powder may be chocolate flavor powder, strawberry flavor powder, coffee flavor powder, grape flavor powder, vanilla flavor powder, and the like, and the palatable aroma powder may be chocolate flavor powder, strawberry flavor powder, coffee flavor powder, grape flavor powder, vanilla flavor powder, coffee powder, cocoa powder, cacao powder, green tea powder, and the like, but is not limited thereto, and a flavor powder or aroma powder generally used in the art may be used.

In addition, the hardness of the safflower seed tablet of the above safflower seed tablet may be 8 to 25 kg as measured by a texture analyzer.

If the hardness is less than 8 kg, the tablet may be easily broken, and if it exceeds 25 kg, it may be hard and not easy to ingest, so the above range is preferable.

In addition, the above safflower seed tablet may have an L value of 60 to 70, an a value of 2 to 4, and a b value of 14 to 17 according to the CIE Lab color coordinates, and may satisfy consumer preferences regarding appearance within the above ranges.

In another embodiment, the present invention aims to provide a safflower seed tablet manufactured by the above-described manufacturing method.

Hereinafter, specific examples according to the present invention will be described.

Preparation of safflower seed mixed powder with improved milling yield

Manufacturing example 1

Safflower seed (93 wt.%) and barley powder (7 wt.%) were mixed and a powder of approximately 100 mesh was manufactured using a grinder (Youngmin Machinery, Korea). The manufactured powder was dried at 45°C for 10 hours and sieved through a 30 mesh sieve to manufacture raw material powder.

Manufacturing example 2

Safflower seed (95 wt.%) and barley powder (5 wt.%) were mixed and ground to a powder size of approximately 100 mesh using a grinder (Youngmin Machinery, Korea). The produced powder was dried at 45°C for 10 hours and sieved through a 30 mesh sieve to produce raw material powder.

Manufacturing example 3

Safflower seed (90 wt.%) and barley powder (10 wt.%) were mixed and ground to a powder of approximately 100 mesh using a grinder (Youngmin Machinery, Korea). The produced powder was dried at 45°C for 10 hours and sieved through a 30 mesh sieve to produce raw material powder.

Comparative manufacturing example 1

100% by weight of safflower seeds were ground into powder of approximately 100 mesh using a grinder (Youngmin Machinery, Korea). The produced powder was dried at 45°C for 10 hours and sieved through a 30 mesh sieve to produce raw material powder.

Comparative manufacturing example 2

Safflower seeds (90 wt.%) and whole rice (10 wt.%) were mixed and ground to a powder of approximately 100 mesh using a grinder (Youngmin Machinery, Korea). The produced powder was dried at 45°C for 10 hours and sieved through a 30 mesh sieve to produce raw material powder.

Test Example 1

The color, antioxidant efficacy, isoflavone content, and milling yield of the raw material powders manufactured in Manufacturing Examples 1 to 3 and Comparative Manufacturing Examples 1 and 2 were measured using the following measuring methods, and the results are shown in Fig. 2 and Table 1.

In addition, the milling yield of the raw material powder manufactured in the same manner as Manufacturing Example 1 and Comparative Manufacturing Example 1 but scaled up to 10 times the manufacturing amount (1 kg) is shown in Figure 3.

[measurement method]

Chromaticity: Lightness (L value), redness (+redness/-greenness, a value), and yellowness (+yellowness/-blueness, b value) were measured using a chromaticity meter (CR-300, Minolta Co., Ltd., Osaka, Japan). Measurements were repeated three times for each sample, and the standard white board used was L=96.6, a=-0.19, and b=-0.04.

Antioxidant: Antioxidant activity was analyzed by DPPH radical scavenging activity. That is, 25 ml of EtOH was added to 0.25 g of the sample, extracted for 20 hours, filtered, and the filtrate was used as the sample. 0.25 ml of the extracted sample + 1.25 ml of 0.5 mM DPPH were left at room temperature for 10 minutes, and the absorbance was measured at 517 nm using a spectrophotometer. The absorbance was measured using ascorbic acid as a standard, and a calibration curve was created. The concentration that could inhibit 50% was calculated as RC50 by measuring it at each extract concentration.

Isoflavone content: 10 mL of 50% methanol was added to 0.5 g of sample, extracted at room temperature, 150 rpm for 15 hours, and the extract was centrifuged at 8,000 rpm for 5 minutes, and the supernatant was filtered using a 0.45 μm syringe filter. The filtrate was analyzed using HPLC (1260 Infinity Ⅱ, Agilent Technologies), and the column used was Capcell pak C18 UG120 (4.6 x 250 mm, 5 μm), and the detector used was DAD (260 nm).

Milling yield: The milling yield was calculated by comparing the weight before and after milling.

division Color Antioxidant effect
(RC ₅₀ ) Isoflavone (mg/100 g) L* a* b* Dividend Non-dividend gun Manufacturing example 1 58.6±0.18 4.7±0.03 16.7±0.06 39.5 3.6±0.08 a 19.0±0.23 bc 22.7±0.29 bc Manufacturing example 2 56.8±0.11 4.6±0.01 16.4±0.03 37.5 3.7±0.05 a 19.4±0.50 b 23.1±0.47 ab Manufacturing example 3 57.9±0.13 4.6±0.03 16.2±0.06 39.4 3.4±0.13 b 18.4±0.23 d 21.8±0.36 d Comparative manufacturing example 1 53.5±0.23 5.1±0.03 17.3±0.12 35.6 3.4±0.08 b ¹⁾ 20.1±0.06 a 23.5±0.13 a Comparative manufacturing example 2 58.1±0.15 4.7±0.00 16.6±0.04 43.8 3.6±0.02 a 18.8±0.10 cd 22.5±0.13 c

1)Values are mean±SD(n=3). Means with different letters significantly different at p<0.05

Referring to Figure 2, it can be seen that the milling yield when 7 wt% (Manufacturing Example 1) and 10 wt% (Manufacturing Example 3) of barley powder were mixed was improved by about 4% compared to when no barley powder was added (Comparative Manufacturing Example 1).

Referring to Table 1 above, as the content of barley powder increased, the content of isoflavone decreased. However, when 7 wt% of barley powder was mixed (Manufacture Example 1), it was confirmed that the antioxidant efficacy and the isoflavone content did not decrease significantly compared to when barley powder was not added (Comparative Manufacturing Example 1), and when 10 wt% of barley powder was mixed (Comparative Manufacturing Example 2), it was confirmed that the antioxidant efficacy decreased significantly.

Referring to Fig. 3 where scale-up is applied, it can be seen that the milling yield in the case where 7 wt% of barley powder is mixed (Manufacturing Example 1) is improved by about 11% compared to the case where barley powder is not added (Comparative Manufacturing Example 1), and it can be confirmed from Test Example 1 that the milling yield in the case where 7 wt% of barley powder is mixed is the best.

Preparation of tablets containing safflower seed mixture powder with improved milling yield

Example 1

40 wt% of the raw material powder manufactured in Manufacturing Example 1, 30 wt% of isomalt, 17 wt% of calcium algae, 2 wt% of magnesium stearate, 5 wt% of chocolate-flavored powder, 5 wt% of cocoa-flavored powder, and 1 wt% of silicon dioxide are mixed and pressed into a tablet using a tableting machine (Geumseong Sanki, Korea) at a pressure of 20 to 25 kN to manufacture a 1,500 mg (1.5 cm × 0.5 cm) rectangular tablet.

Example 2

50 wt% of the raw material powder manufactured in Manufacturing Example 1, 20 wt% of isomalt, 17 wt% of algal calcium, 2 wt% of magnesium stearate, 5 wt% of chocolate-flavored powder, 5 wt% of cocoa-flavored powder, and 1 wt% of silicon dioxide are mixed and pressed into a tablet using a tableting machine (Geumseong Sanki, Korea) at a pressure of 20 to 25 kN to manufacture a 1,500 mg (1.5 cm × 0.5 cm) rectangular tablet.

Example 3

60 wt% of the raw material powder manufactured in Manufacturing Example 1, 10 wt% of isomalt, 17 wt% of calcium algae, 2 wt% of magnesium stearate, 5 wt% of chocolate-flavored powder, 5 wt% of cocoa-flavored powder, and 1 wt% of silicon dioxide are mixed and pressed into a tablet using a tableting machine (Geumseong Sanki, Korea) at a pressure of 20 to 25 kN to manufacture a 1,500 mg (1.5 cm × 0.5 cm) rectangular tablet.

Example 4

65 wt% of the raw material powder manufactured in Manufacturing Example 1, 5 wt% of isomalt, 17 wt% of calcium algae, 2 wt% of magnesium stearate, 5 wt% of chocolate-flavored powder, 5 wt% of cocoa-flavored powder, and 1 wt% of silicon dioxide are mixed and pressed into a tablet using a tableting machine (Geumseong Sanki, Korea) at a pressure of 20 to 25 kN to manufacture a 1,500 mg (1.5 cm × 0.5 cm) rectangular tablet.

Test Example 2

The color, hardness, and consumer preference of the tablets manufactured in Examples 1 to 4 were measured using the following measuring methods, and the results thereof are shown in Tables 3 and 4 below, and the appearance of the manufactured tablets is shown in Fig. 4.

[measurement method]

Chromaticity: Lightness (L value), redness (+redness/-greenness, a value), and yellowness (+yellowness/-blueness, b value) were measured using a chromaticity meter (CR-300, Minolta Co., Ltd., Osaka, Japan). Measurements were repeated three times for each sample, and the standard white board used was L=96.6, a=-0.19, and b=-0.04.

Hardness: Hardness was measured using a texture analyzer under the conditions shown in Table 2 below.

item condition probe P5 (Circular Ψ5mm) Pre-test speed 1mm/s Test speed 5mm/s Post-test speed 1mm/s strain 50% compression

Sensory evaluation: After conducting sensory evaluation training for each evaluation item prior to evaluation, eight panelists were trained and measured for color, taste, aroma, and texture of the samples using a 7-point scale.

division Hunter colour value L* a* b* Example 1 69.43±0.24a ¹ ) 2.44±0.03 14.37±0.06 Example 2 65.87±0.37b 3.06±0.04 16.38±0.11 Example 3 61.69±0.41c 3.66±0.06 17.49±0.21

¹⁾ Values are mean±SD(n=3). Means with different letters significantly different at p<0.05

Referring to Table 3 and Fig. 4 above, it can be confirmed that the L value according to the CIE Lab color coordinates of the tablet to which 40 to 60 wt% of the raw material powder was added was 60 to 70, the a value was 2 to 4, and the b value was 14 to 17.

division Hardness (kg) Sensory evaluation (n=8, 7-point scale) color taste incense Texture Example 1 20.8±1.62a ¹⁾ 4.9±1.0 4.3±0.9 4.1±0.4 4.4±0.9b Example 2 16.8±1.18b 5.3±0.5 4.8±0.9 4.6±0.7 4.8±0.9ab Example 3 10.8±1.1c 5.6±0.5 5.4±0.7 5.9±0.4 5.4±0.9a Example 4 - - - - -

¹⁾ Values are mean±SD(n=3). Means with different letters significantly different at p<0.05

Referring to Table 4 above, when 60 wt% of the raw material powder was added (Example 3), the color, taste, aroma, and texture were the best, and when 65 wt% of the raw material powder was added, tableting was not possible, so sensory evaluation could not be conducted.

In this way, the present invention can improve the milling yield of safflower seeds without significantly reducing the content of isoflavones contained in the tablet by adding barley powder, and by providing a tablet including safflower seed powder, consumers can easily consume safflower seeds.

In addition, the present invention can improve consumer preference by including various auxiliary materials in the tablet.

The preferred embodiments of the present invention have been described in detail above. The description of the present invention is for illustrative purposes, and those skilled in the art to which the present invention pertains will understand that other specific forms can be easily modified without changing the technical idea or essential features of the present invention.

Claims (7)

a) a step of mixing and milling 90 to 99 wt% of safflower seeds and 1 to 10 wt% of barley powder to produce raw material powder; and
b) A step of mixing auxiliary materials into the milled raw material powder and molding it;
A method for manufacturing a safflower seed tablet comprising:
The above safflower seed tablet contains 40 to 60 wt% of raw material powder, 10 to 30 wt% of isomalt, 15 to 20 wt% of seaweed calcium, 1 to 5 wt% of magnesium stearate, and 0.5 to 5 wt% of silicon dioxide.
The above safflower seed tablet has a hardness of 8 to 25 kg as measured using a texture analyzer.
The above safflower seed tablet has an L value of 60 to 70, an a value of 2 to 4, and a b value of 14 to 17 according to the CIE Lab color coordinates.
Method for manufacturing safflower seed tablets. In the first paragraph,
A method for manufacturing a safflower seed tablet, characterized in that the milling yield in the step a) above is improved by at least 3% compared to the milling yield of safflower seeds alone. delete delete delete delete A safflower seed tablet manufactured by the manufacturing method of claim 1 or 2.