KR-102963963-B1 - METHOD FOR MANUFACTURING COMPOSITION FOR PROTECTING ENZYME ACTIVITY OF RAW FOODS USING MICROBUBBLE AND ULTRASONIC TREATMENT

Abstract

The present invention relates to a composition for protecting the enzyme activity of raw food, comprising freeze-dried green and yellow vegetables, and a method for preparing a composition for protecting the enzyme activity of raw food using microbubbles and ultrasonic treatment. The composition of the present invention has the advantage of protecting the enzyme activity when exposed to free radicals, radiation, and/or high-temperature environments that can affect the activity of proteins contained in raw food, thereby reducing enzyme damage caused by long-term storage and allowing the human body to consume as much beneficial enzyme as possible.

Inventors

• 황성주
• 장혜은
• 정지상

Assignees

• 주식회사 해밀리

Dates

Publication Date

20260512

Application Date

20260119

Priority Date

20240521

Claims (5)

1. A method for preparing a composition for protecting the enzyme activity of raw food containing freeze-dried green and yellow vegetables, The above green and yellow vegetables are, One or more selected from the group consisting of kale, fresh herbs, carrots, and broccoli, and The above enzyme is amylase or protease, and A method for preparing a composition for protecting the enzyme activity of a raw food, wherein the freeze-dried green and yellow vegetables are included in an amount of 0.5 to 2 weight% and the composition is prepared by a method comprising the following steps: S1) A step of immersing green and yellow vegetables in water at 10 to 20℃ for 50 to 70 minutes while spraying microbubbles; S2) A step of adding 0.01 to 0.5 weight% of sodium chloride to the water in which the green and yellow vegetables are immersed; S3) A step of irradiating the water into which the sodium chloride has been added with ultrasound at a frequency of 40 kHz to 60 kHz for 5 to 15 minutes; S4) A step of removing sodium chloride from the green and yellow vegetables irradiated with ultrasound; S5) A step of rapidly freezing the ultrasonically treated green and yellow vegetables to a temperature of -45 to -40℃ within 40 to 80 minutes and then freeze-drying them; and S6) A step of grinding the freeze-dried green and yellow vegetables into powder.
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Description

Method for manufacturing composition for protecting enzyme activity of raw foods using microbubbles and ultrasonic treatment The present invention relates to a composition for protecting the enzyme activity of a raw food containing freeze-dried green and yellow vegetables, and a method for preparing a composition for protecting the enzyme activity of a raw food using microbubbles and ultrasonic treatment. Enzymes are proteins that act as catalysts in various biochemical reactions within the body, playing a vital role in the digestion of food and the maintenance of human life. Furthermore, by breaking down ingested food into nutrients and aiding absorption to normalize the rate of various metabolic processes, they improve digestive function and boost immunity. Enzymes can be broadly classified into endogenous enzymes (enzymes naturally produced within the body) and exogenous enzymes (food enzymes found in fruits and grains). Among these, endogenous enzymes are those generated within the body, and their quantity is finite. The reason why the digestive capacity of the elderly declines compared to younger people is precisely because the amount of endogenous enzymes produced within the body decreases with age. Meanwhile, the enzymes in the bodies of modern people are being significantly depleted due to foods containing harmful bacteria, including processed foods, preservatives, artificial colors, refined salt, refined sugar, and chemical seasonings. A body deficient in these enzymes can lead to chronic indigestion and accelerate the onset of various degenerative diseases, such as adult diseases. Consuming enzymes is a method for maintaining a healthy body, and the best recommended way to obtain them is through raw food. This is because a raw food diet allows you to consume natural nutrients, such as various minerals, vitamins, and enzymes, in their natural state. Accordingly, various technologies related to reproduction are being researched. For example, Korean Registered Patent Publication No. 10-0418256 discloses a method for manufacturing a health food for raw consumption that has the effect of preventing hypertension, thrombosis, etc., and preserving food for a long time through the antioxidant action of Astragalus membranaceus, and has the effect of preventing hypertension, improving blood circulation, and preventing constipation, etc., depending on the characteristics of Moroheiya. In addition, Korean Patent Publication No. 2011-0034732 discloses a health food composition that enhances digestive function and activates intestinal function by adding a food enzyme mixture, oligosaccharides, gardenia extract powder, and trehalose together with lactic acid bacteria to a grain mix for raw consumption. However, there is a problem in that the enzymes in such raw food products may be destroyed through aseptic processing using high heat or chemical treatment, and the enzymes contained in the raw food products may be denatured or destroyed due to various environmental influences, often resulting in the enzymes losing their function when the raw food products are actually consumed. The present invention will be described in more detail below by way of examples. However, these examples are intended to illustrate the invention and the scope of the invention is not limited by these examples. Furthermore, each component or feature may be considered optional unless otherwise explicitly stated. Each component or feature may be implemented in a form not combined with other components or features. Additionally, various embodiments may be constructed by combining some components and/or features. Some components or features of one embodiment may be included in another embodiment or replaced with corresponding components or features of another embodiment. Furthermore, terms not specifically defined in this specification should be understood to have the meaning commonly used in the technical field to which the present invention belongs. Preparation Example 1. Preparation of freeze-dried green and yellow vegetable powder First, wash the kale (leaves), fresh herbs (leaves), carrots (roots), and broccoli (flowers) thoroughly in cold water (0 to 4 ° C) and cut them into appropriate sizes. Next, the cut green and yellow vegetables are placed in water at about 15 ° C and immersed for about 1 hour while spraying microbubbles using a microbubble spraying device. Then, 0.05% by weight of sodium chloride relative to the weight of the water is added and mixed, and then ultrasound (40 kHz to 60 kHz, 5 to 15 ° C) is applied for about 10 minutes. Then, the ultrasonically irradiated green and yellow vegetables are washed to completely remove sodium chloride. Next, the vegetables are rapidly frozen to -45 to -40 ° C using a rapid freezer and freeze-dried using a freeze dryer. Then, the freeze-dried green and yellow vegetables are taken out and ground into powder (40-60 mesh). Preparation Example 2. Preparation of Sample Brown rice powder was pre