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KR-102962550-B1 - Composite Nano-Capsule Complex-Based Mixed Beverage Composition and Method for Producing the Same

KR102962550B1KR 102962550 B1KR102962550 B1KR 102962550B1KR-102962550-B1

Abstract

A mixed beverage composition using nanocapsules and a method for manufacturing the same are provided. A method for manufacturing a mixed beverage composition using nanocapsules according to one embodiment comprises the steps of: preparing a herbal extract; preparing an inclusion body; preparing a herbal core; and injecting a nanocapsule into the herbal core to prepare an acid-resistant herbal core.

Inventors

  • 김민석

Dates

Publication Date
20260507
Application Date
20250901

Claims (15)

  1. Step of preparing a herbal extract; Step of manufacturing an inclusion body; Step of manufacturing a herbal medicine core; and The method includes the step of manufacturing an acid-resistant herbal core by injecting a nanocapsule into the herbal core. The step of preparing the above herbal extracts includes the step of preparing a tangerine peel extract, a Magnolia bark extract, and an Atractylodes lanceolata extract. The step of preparing the above inclusion body includes the step of preparing an inclusion body by stirring the dried plum extract and β-cyclodextrin (β-CD) at 50°C to 60°C for 45 minutes. A method for preparing a mixed beverage composition using nanocapsules, comprising the step of preparing the herbal medicine core by mixing the above-mentioned dried tangerine peel extract, the above-mentioned Magnolia bark extract, the above-mentioned Atractylodes lanceolata extract, and the above-mentioned inclusion body.
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  5. In Article 1 A method for preparing a mixed beverage composition using nanocapsules, wherein the step of injecting nanocapsules into the above-mentioned herbal core to produce an acid-resistant herbal core comprises the step of injecting silica hybrid nanocapsules into the above-mentioned herbal core and then treating it with a high-pressure homogenizer at 140 to 160 MPa for 5 to 9 minutes to increase acid resistance.
  6. In Article 5 A method for preparing a mixed beverage composition using nanocapsules, further comprising the step of preparing a first mixture by adding a pH-sensitive enzyme blend and Lactobacillus acidophilus and Bifidobacterium longum double-coated with chitosan and alginate.
  7. In Article 6 A method for preparing a mixed beverage composition using nanocapsules, further comprising the step of preparing a liposome suspension with a diameter of 90 to 110 nm by treating an L-glutamine and zinc-copper complex with an ultrasonic emulsifier at a frequency of 20 to 40 kHz and an energy of 100 to 200 w for 10 minutes.
  8. In Article 7 A method for preparing a mixed beverage composition using nanocapsules, further comprising the step of preparing a second mixture by mixing the above acid-resistant herbal medicine core and the above first mixture under conditions of 100 rpm to 300 rpm and 20℃ to 25℃.
  9. In Article 8 A method for preparing a mixed beverage composition using nanocapsules, further comprising the step of mixing the liposome suspension and the second mixture to prepare a third mixture.
  10. In Article 9, A method for preparing a mixed beverage composition using nanocapsules, further comprising the step of injecting bubble carbonation into the third mixture to prepare the mixed beverage composition.
  11. In Article 10, A method for preparing a mixed beverage composition using nanocapsules, wherein the step of preparing a mixed beverage composition by injecting bubble carbonation into the third mixture further comprises the step of injecting CO2 in a 40 kHz, 200 W ultrasonic tank to make the bubble diameter 0.04 to 0.06 mm and thereby imparting 3 to 5 g/L of dissolved CO2 to the third mixture.
  12. In Article 1, A method for preparing a mixed beverage composition using nanocapsules, comprising the step of preparing the above herbal extracts by treating the dried tangerine peel, Magnolia bark, and Atractylodes lanceolata in a supercritical CO₂ extractor at a pressure of 200 bar to 300 bar and a temperature of 40℃ to 60℃ for 100 minutes to 140 minutes to prepare dried tangerine peel extract, Magnolia bark extract, and Atractylodes lanceolata extract.
  13. In Article 1, A method for preparing a mixed beverage composition using nano capsules, wherein the above herbal core comprises 67.500 to 82.500 parts by weight of Magnolia bark extract, 55.000 to 67.222 parts by weight of Atractylodes lanceolata extract, and 37.500 to 45.833 parts by weight of the above inclusion body, based on 100 parts by weight of the above herbal core.
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Description

Composite Nano-Capsule Complex-Based Mixed Beverage Composition and Method for Producing the Same The present invention relates to a mixed beverage composition intended to improve digestive function, and more specifically, to a mixed beverage composition in which digestive enzymes, intestinal health active ingredients, nutritional fortifying ingredients, etc., are stabilized in nanocapsules, and a method for manufacturing the same. Indigestion, bloating, and intestinal imbalance frequently occur due to modern people's irregular eating habits, high intake of fat and sugar, and stress. Existing beverages have problems such as low absorption rates in the body caused by being primarily single-ingredient or having unstable and uneven dispersion in aqueous solutions, as well as reduced efficacy due to decomposition by stomach acid. Furthermore, probiotics, enzymes, and herbal ingredients are vulnerable to heat, acid, and oxygen during processing, posing issues with the preservation of active ingredients. Figure 1 is a manufacturing process diagram of a mixed beverage composition using nanocapsules in one embodiment. The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms. These embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims. The present invention relates to a mixed beverage composition using nanocapsules (hereinafter referred to as a mixed beverage composition), which improves the stability and bioavailability of active ingredients in an acidic and bile environment and enhances the digestive improvement effect through targeted and delayed release in the intestines. Furthermore, the HPMCP-coated enzyme blend has the effect of remaining inactive in stomach acid and being degraded by more than 95% within 5 minutes in the intestinal environment, thereby rapidly exerting enzyme activity. The double coating of probiotics improves acid and bile tolerance and increases the likelihood of colonization in the intestines upon consumption. The liposome and silica hybrid coating inhibits the oxidation and degradation of active ingredients, resulting in excellent stability of functionality and physical properties during processing and storage. The raw materials of a mixed beverage composition according to one embodiment may include tangerine peel extract, Magnolia bark extract, Atractylodes lanceolata extract, inclusion body, pH-sensitive amylase, pH-sensitive protease, pH-sensitive lipase, chromography-purified cellulase, Lactobacillus, Bifidobacterium longum, L-glutamine, zinc-copper complex, silica hybrid nanocapsule, microbubble carbonation, purified water, and stevia glucoside. The raw materials of such a mixed beverage composition comprise, based on 100 parts by weight of purified water, 0.568 to 0.695 parts by weight of tangerine peel extract, 0.426 to 0.521 parts by weight of Magnolia bark extract, 0.332 to 0.405 parts by weight of Atractylodes lanceolata extract, 0.284 to 0.347 parts by weight of inclusion body, 0.947 to 1.158 parts by weight of L-glutamine, 0.028 to 0.035 parts by weight of zinc-copper complex, 0.189 to 0.232 parts by weight of silica hybrid nanocapsules, 0.379 to 0.463 parts by weight of microbubble carbonation, 0.019 to 0.023 parts by weight of stevia glucoside, and pH-sensitive amylase 200,000 U to It may be included in the ratio of 300,000 U, pH-sensitive protease 200,000 U to 300,000 U, pH-sensitive lipase 200,000 U to 300,000 U, chromatographically purified cellulase 40,000 U to 60,000 U, Lactobacillus acidophilus 1 x 10¹⁰ to 5 x 10¹⁰ CFU, and Bifidobacterium longum 1 x 10¹⁰ to 5 x 10¹⁰ CFU. In another embodiment, the raw materials of the mixed beverage composition are 200–400 mg tangerine peel extract, 150–300 mg Magnolia bark extract, 100–250 mg Atractylodes lanceolata extract, 100–200 mg inclusion molecule, 250,000 U pH-responsive amylase, 250,000 U pH-responsive protease, 250,000 U pH-responsive lipase, 50,000 U chromography-purified cellulase, 1 x 10¹⁰–5 x 10¹⁰ CFU Lactobacillus acidophilus, 1 x 10¹⁰–5 x 10¹⁰ CFU Bifidobacterium longum, 400–600 mg L-glutamine, 10 mg–20 mg zinc-copper complex, 80 mg–120 mg silica hybrid nanocapsule, 0.2 g microbubble carbonation, and 40 g purified water. It may contain 55g of stevia glucoside in a ratio of 8mg to 12mg. FIG. 1 is a manufacturing process diagram of a mixed beverage composition using nanocapsules according to one embodiment. Referring to FIG. 1, a mixed beverage composition using a nano capsule according to one embodiment may include the steps of: preparing a herbal extract (S