Method for preparing liquid inositol composition and liquid inositol composition prepared thereby

Abstract

The present invention relates to a method for preparing a liquid inositol composition and a liquid inositol composition prepared thereby. According to embodiments of the present invention, it is possible to prepare a liquid inositol composition which is stable due to the absence of crystallization and precipitation for a long period of time and remains stable even when mixed with active ingredients such as albumin.

Description

Method for preparing a liquid inositol composition and a liquid inositol composition prepared thereby

[0001] The present invention relates to a method for preparing a liquid inositol composition and a liquid inositol composition prepared thereby. Specifically, the invention relates to a method for preparing a liquid inositol composition that is stable without crystallization or precipitation occurring over a long period and remains stable even when mixed with active ingredients such as albumin, and to a liquid inositol composition prepared thereby.

[0002] Inositol that can be consumed through conventional pharmaceuticals, health functional foods, etc., was all in solid form, such as powder, tablet, and granule, and there were no inositol products that could be consumed in liquid form.

[0003] Inositol is a water-soluble component, and its absorption rate increases when consumed with a sufficient amount of water. When manufactured in liquid form, it can be consumed anywhere without the hassle of carrying water, and it has the advantage of being rapidly absorbed without undergoing metabolic processes. Furthermore, when taken with albumin, it helps with gestational diabetes and works effectively for women with resistance; additionally, when consumed with choline tartrate, folic acid, albumin, and vitamins B2, B6, and B12, folic acid is activated, creating a synergistic effect.

[0004] However, in the case of existing methods, a high-temperature sterilization process according to the Food Code is essential, but there was a problem in that while inositol dissolves under conditions of 70°C or higher, crystallization (precipitation) occurs during the cooling process to room temperature.

[0005] In addition, there was a problem that when albumin was mixed with an inositol solution for dissolution, it would coagulate or generate many bubbles (foam) starting from 20 minutes after heating.

[0006] - Prior Art 1: Japanese Published Patent Application No. 2019-033734

[0007] Accordingly, the problem that the present invention aims to solve is to provide a method for manufacturing a liquid inositol composition that does not generate crystallization (precipitate) or bubbles (foam) over a long period of time, and a liquid inositol composition manufactured thereby.

[0008] The problems of the present invention are not limited to the technical problems mentioned above, and other unmentioned technical problems will be clearly understood by those skilled in the art from the description below.

[0009] A method for preparing a liquid inositol composition according to one embodiment of the present invention for solving the above problem comprises: (a) heating a liquid composition comprising inositol and a polysaccharide; and (b) cooling the heated liquid composition.

[0010] Inositol is C6H 12 It may mean one or more of the nine stereoisomers having the chemical formula O6, but specifically, it may mean myo-inositol or cyclohexane-1,2,3,4,5,6-hexol (cis-1,2,3,5-trans-4,6-cyclohexanehexol).

[0011] Inositol may be included in an amount of 5-30 wt% based on the total liquid composition. Specifically, it may be included in an amount of 5-25 wt%, 5-20 wt%, 5-15 wt%, 5-10 wt%, 10-30 wt%, 10-25 wt%, 10-20 wt%, 10-15 wt%, 15-30 wt%, 15-25 wt%, 15-20 wt%, 20-30 wt%, 20-25 wt%, or 25-30 wt%.

[0012] Generally, as shown in FIG. 1, when inositol is dissolved in water at a concentration of 5 wt% or more and then cooled to room temperature after heating, a supersaturation phenomenon is observed, and at a concentration of 14 wt% or more, a precipitate may form. That is, the method according to the embodiments of the present invention can obtain a liquid composition in which inositol is completely dissolved without crystals or precipitates even at a concentration of 5 wt% or more, and it is obvious to those skilled in the art that it is also possible to prepare a liquid composition with inositol at a concentration of 5 wt% or less. Accordingly, inositol may be included in an amount of 30 wt% or less, 25 wt% or less, 20 wt% or less, 15 wt% or less, 10 wt% or less, or 5 wt% or less based on the total liquid composition.

[0013] The polysaccharide may include one or more selected from the group consisting of oligosaccharide, cyclodextrin, allulose (D-psicose), and orange concentrate.

[0014] The oligosaccharide may specifically be a (mixed) oligosaccharide comprising one or more selected from the group consisting of fructo-oligosaccharides (FOS), galactooligosaccharides (GOS), mannan oligosaccharides (MOS), xylooligosaccharides (XOS), and maltooligosaccharides.

[0015] Cyclodextrin may specifically include one or more of α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin.

[0016] Orange concentrate may be used that satisfies one or more, two or more, three or more, four or more, or all of the following conditions (1) to (5).

[0017] (1) Brix refractometer: 64-66 Brix

[0018] (2) Acidity citric: 3.5-5 aca / 100 g

[0019] (3) Ratio: 14-18 Brix / acidity

[0020] (4) pH: 4 or less

[0021] (5) Pulp: 4-12 %

[0022] Oligosaccharides, cyclodextrin, allulose, and orange concentrate may be used as raw materials having a raw sugar content of 25-35 wt%, 70-80 wt%, 0 wt%, and 60-70 wt%, respectively. In exemplary embodiments, raw materials of oligosaccharides, cyclodextrin, allulose, or orange concentrate having a raw sugar content of 31 wt%, 75.5 wt%, 0 wt%, and 65 wt%, respectively may be used, but the embodiments of the present invention are not limited thereto. Polysaccharides may be included in an amount of 1-20 wt% based on the total liquid composition. Specifically, 1-15 wt%, 1-10 wt%, 1-5 wt%, 5-20 wt%, 5-15 wt%, 5-10 wt%, 10-20 wt%, or 10-15 wt% may be included. More specifically, 12-20 wt%, 12-17 wt%, 12-14 wt%, 14-20 wt%, 14-17 wt%, or 17-20 wt% may be included.

[0023] In one embodiment, the liquid composition may include an oligosaccharide. Or, it may include an oligosaccharide and an orange concentrate. Or, it may include allulose and an orange concentrate. Or, it may include an oligosaccharide, a cyclodextrin, an allulose, and an orange concentrate.

[0024] The liquid composition may contain oligosaccharides in an amount of 4 wt% or more, specifically 4-9 wt%.

[0025] The liquid composition may contain cyclodextrin in an amount of 5 wt% or more, specifically 5-9 wt%.

[0026] The liquid composition may contain 3 wt% or more of allulose, specifically 3-9 wt%.

[0027] The liquid composition may contain 5 wt% or more of orange concentrate, specifically 5-9 wt%, and more specifically about 5 wt%.

[0028] In some embodiments, the liquid composition comprises 4 wt% or more of oligosaccharide, 5 wt% or more of cyclodextrin, 3 wt% or more of allulose, and 5 wt% or more of orange concentrate, and the total polysaccharide content may be 12-20 wt%.

[0029] Alternatively, the liquid composition may contain 5 wt% or more of oligosaccharide, 5 wt% or more of cyclodextrin, 5 wt% or more of allulose, and 5 wt% or more of orange concentrate, and the total polysaccharide content may be 12-20 wt%.

[0030] Alternatively, the liquid composition may contain 7 wt% or more of oligosaccharides and 5 wt% or more of orange concentrate, and the total polysaccharide content may be 12-20 wt%.

[0031] Alternatively, the liquid composition may contain 9 wt% or more of oligosaccharides and 5 wt% or more of orange concentrate, and the total polysaccharide content may be 12-20 wt%.

[0032] Alternatively, the liquid composition may contain 9 wt% or more of allulose and 5 wt% or more of orange concentrate, and the total polysaccharide content may be 12-20 wt%.

[0033] In an exemplary embodiment, the liquid composition may comprise 4-5 wt% oligosaccharide, about 5 wt% cyclodextrin, 3-5 wt% allulose, and about 5 wt% orange concentrate.

[0034] Alternatively, the liquid composition may contain 7-9 wt% oligosaccharide and about 5 wt% orange concentrate.

[0035] Alternatively, the liquid composition may contain about 9 wt% allulose and about 5 wt% orange concentrate.

[0036] In another embodiment of the present invention, monosaccharides and / or disaccharides such as glucose, fructose, etc. may be used together with or instead of polysaccharides.

[0037] The liquid composition may be an aqueous solution in which inositol and polysaccharides are at least partially dissolved or mixed in water (partially purified water). However, it is not limited thereto, and various solvents capable of adequately dissolving inositol and polysaccharides may be used.

[0038] In some embodiments of the present invention, the liquid composition may further include one or more selected from the group consisting of carob extract, choline, and folic acid together with the polysaccharide. The carob extract may specifically be chiro-inositol, and more specifically, D-chiro-inositol. The choline may specifically be choline bitartrate, but is not limited thereto.

[0039] Since carob extract, choline, and folic acid are known to work synergistically with inositol in the human body, their addition can enhance the marketability of the liquid inositol composition, and can be provided as a stable liquid composition together with inositol by the method according to the embodiments of the present invention.

[0040] Carob extract may be added so that the weight ratio of carob extract to inositol is 1:10 to 1:100, 1:20 to 1:60, or 1:30 to 1:50; choline so that the weight ratio of choline to inositol is 1:5000 to 1:15000, 1:6000 to 1:12000, or 1:7000 to 1:9000; and folic acid so that the weight ratio of folic acid to inositol is 1:500 to 1:2000, 1:700 to 1:1500, or 1:900 to 1:1100.

[0041] The step of heating the liquid composition of inositol is an essential step for high-temperature sterilization according to the Food Code, and the heating temperature may be 60-120 ℃, 60-110 ℃, 60-100 ℃, 60-90 ℃, 60-80 ℃, 60-70 ℃, 70-120 ℃, 70-110 ℃, 70-100 ℃, 70-90 ℃, 70-80 ℃, 80-120 ℃, 80-110 ℃, 80-100 ℃, 80-90 ℃, 90-120 ℃, 90-110 ℃, 90-100 ℃, 100-120 ℃, 100-110 ℃, or 110-120 ℃. Specifically, heating may be a method of boiling in a water bath at the above temperature.

[0042] To preserve the ingredients, the heating time may be less than 60 minutes, less than 55 minutes, less than 50 minutes, less than 45 minutes, less than 40 minutes, less than 35 minutes, less than 30 minutes, less than 25 minutes, less than 20 minutes, less than 15 minutes, less than 10 minutes, less than 9 minutes, less than 8 minutes, less than 7 minutes, less than 6 minutes, less than 5 minutes, less than 4 minutes, less than 3 minutes, less than 2 minutes, or less than 1 minute, and may be 5 seconds or more.

[0043] The step of cooling the heated liquid composition may be a step of cooling at any temperature below the heating temperature or at room temperature. In this case, by cooling the heated liquid composition while it is filled into a package such as a pouch or bottle of the final product, it can be distributed as a final product immediately after cooling.

[0044] Inositol may form crystals during the cooling process following heating for high-temperature sterilization, but polysaccharides included with inositol can attach to the surface of the sugars undergoing crystallization and inhibit crystallization, thereby allowing the inositol to liquefy without precipitation.

[0045] A method for preparing a liquid inositol composition according to another embodiment of the present invention comprises: (a) heating a liquid composition comprising inositol and a polysaccharide; (b) adding albumin to the heated liquid composition; (c) stirring the liquid composition to which albumin has been added; (e) degassing the stirred liquid composition under vacuum; and (d) cooling the degassing liquid composition.

[0046] Steps (a) and (d) above are as described above, so a detailed explanation is omitted.

[0047] The stirring speed may be 5-2,000 rpm, 5-1,000 rpm, 5-500 rpm, or 5-100 rpm, and specifically, 5-50 rpm. When the stirring speed is within the above range, bubbles can be minimized, and if it exceeds the above range, a large amount of bubbles may be generated, making it difficult to manufacture the liquid composition.

[0048] The stirring time may be 30 to 120 minutes. Specifically, the stirring time may be 30 to 100 minutes, 30 to 80 minutes, 30 to 60 minutes, 30 to 40 minutes, 50 to 120 minutes, 50 to 100 minutes, 50 to 80 minutes, 50 to 60 minutes, 70 to 120 minutes, 70 to 100 minutes, 70 to 80 minutes, 90 to 120 minutes, or 90 to 100 minutes.

[0049] In particular, albumin can cause severe foaming during stirring, which can be problematic during preparation and filling. In commonly used propeller-type stirrers, the drop in elevation during stirring can cause external air to be drawn in, leading to the excessive formation of bubbles. Accordingly, in some embodiments of the present invention, a stirrer or a stirrer in which the container rotates together with the stirring speed can be used to minimize the drop in elevation. In particular, bubbles can be minimized by using a paddle-type impeller as shown in FIG. 2, specifically a Triple Paddle Impeller, but the embodiments of the present invention are not limited thereto.

[0050] Since albumin can coagulate due to substances having thiol groups in the composition when added at a temperature of too high a liquid composition, it can be added at a temperature of 90°C or lower, 80°C or lower, or 70°C or lower. Therefore, albumin can be added after waiting until the temperature falls below the said range or after using cooling equipment.

[0051] Albumin may specifically be alpha-lactalbumin (α-lactalbumin), but embodiments of the present invention are not limited thereto.

[0052] Albumin can be added in an amount such that the weight ratio of albumin to inositol is 1:20 to 1:100.

[0053] Albumin is known to help with gestational diabetes when acting together with inositol and to enhance efficacy for women with inositol resistance, thereby improving the marketability of liquid inositol compositions, and can be provided as a stable liquid composition together with inositol by the method according to the embodiments of the present invention.

[0054] In some embodiments of the present invention, one or more selected from the group consisting of vitamin A, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, and folic acid may be further added together with albumin. However, the embodiments of the present invention are not limited thereto.

[0055] Degassing is a step to minimize bubbles in the liquid composition so that even if albumin is introduced, it can be filled without problems as a stable liquid composition, and can be performed at 0 MPa or less, -0.5 to 0 MPa, or -0.1 to 0.01 MPa.

[0056] A liquid inositol composition prepared by the method described above may not undergo crystallization or precipitation, and even when mixed with albumin, it may not clump or have no bubbles or reduced bubbles. Specifically, it may not undergo crystallization for at least 3 months at -20 to 40°C. Not undergoing crystallization may mean a state in which there is no residue when filtered with a 20-mesh filter.

[0057] A health functional food composition containing inositol according to one embodiment of the present invention may include a liquid inositol composition prepared by the above-described method as an active ingredient.

[0058] The above-mentioned health functional food composition may be manufactured and administered in various oral and parenteral formulations. When formulating, it may be prepared using diluents or excipients such as commonly used fillers, volume expanders, binders, humectants, disintegrants, and surfactants. Solid formulations for oral administration include tablets, pills, powders, granules, and capsules, and these solid formulations are prepared by mixing at least one excipient with one or more compounds. In addition, lubricants may be used in addition to simple excipients. Liquid formulations for oral administration include suspensions, liquids, emulsions, and syrups, and may include commonly used diluents and excipients.

[0059] Alternatively, it may contain various flavoring agents or natural carbohydrates, etc., as additional ingredients, as in ordinary beverages. Furthermore, it may additionally contain various nutritional agents, vitamins, flavoring agents, coloring agents, growth agents, thickeners, pH adjusters, stabilizers, preservatives, carbonating agents, etc.

[0060] Specific details of other embodiments are included in the detailed description.

[0061] According to embodiments of the present invention, a liquid inositol composition can be prepared in which no crystallization (precipitate) or bubbles (foam) occur even when cooled after heating for high-temperature sterilization.

[0062] The effects according to the embodiments of the present invention are not limited to those exemplified above, and a wider variety of effects are included in this specification.

[0063] Figure 1 shows a photograph (left) showing the result of dissolving inositol in water according to content according to a conventional method, heating, and then cooling, and a photograph (right) showing the result of preparing a liquid composition by heating and then cooling 20 wt% of inositol.

[0064] FIG. 2 shows the structure of a paddle-type impeller (triple paddle impeller) that can be used according to one embodiment of the present invention.

[0065] The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described in detail below. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms; the 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.

[0066] The terms used herein are for describing the embodiments and are not intended to limit the invention. In this specification, "and / or" includes each of the mentioned items and all combinations of one or more thereof. Also, the singular form includes the plural form unless specifically stated otherwise in the text. As used in this specification, "comprises" and / or "comprising" do not exclude the presence or addition of one or more other components in addition to the mentioned components. Numerical ranges indicated using "-" or "to" indicate a numerical range that includes the values ​​listed before and after them as the lower and upper limits, respectively, unless otherwise noted. "Approximately" or "about" means a value or numerical range within 20% of the value or numerical range listed thereafter.

[0067] In this specification, when a range is described for a variable, the variable may be understood to include all values ​​within the described range, including the described endpoints of the range. For example, the range '5 to 10' will be understood to include not only the values ​​5, 6, 7, 8, 9, and 10, but also any sub-ranges such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, etc., and any values ​​between integers valid for the category of the described range, such as 5.5, 6.5, 7.5, 5.5 to 8.5, and 6.5 to 9, etc. Also, for example, the range of ‘10% to 30%’ can be understood to include all integers including values ​​such as 10%, 11%, 12%, 13%, etc. and up to 30%, as well as any sub-range such as 10% to 15%, 12% to 18%, 20% to 30%, etc., and any value between valid integers within the stated range category such as 10.5%, 15.5%, 25.5%, etc.

[0068] In addition, terms such as first, second, A, B, (a), (b), etc., may be used when describing the components of the embodiments of the present invention. These terms are used merely to distinguish the components from other components, and the essence, order, or sequence of the components is not limited by the terms used.

[0069] Unless otherwise defined, all terms used in this specification (including technical and scientific terms) may be used in a meaning that is commonly understood by those skilled in the art to which the present invention pertains. Additionally, terms defined in commonly used dictionaries are not to be interpreted ideally or excessively unless explicitly and specifically defined otherwise.

[0070] Furthermore, in describing the embodiments of the present invention, if it is determined that a detailed description of related known configurations or functions would hinder understanding of the embodiments of the present invention, such detailed description is omitted.

[0071] In this specification, "prevention" means suppressing or delaying the onset of symptoms or disease in an individual who does not yet have symptoms or disease but is susceptible to such symptoms or disease.

[0072] In this specification, "treatment" or "improvement" means any act that improves or beneficially alters symptoms in an individual, and means, for example, (a) suppression of the progression (worsening) of symptoms or disease, (b) alleviation of symptoms or disease, or (c) elimination of symptoms or disease.

[0073] In this specification, the term 'level' may also refer to content, concentration, etc., that can be confirmed by measuring or analyzing the presence of a specific factor.

[0074] In this specification, 'isomer' refers to a compound or its salt that has the same chemical formula or molecular formula but is structurally or stereochemically different. Such isomers include structural isomers such as tautomers, R or S isomers having an asymmetric carbon center, stereoisomers such as geometric isomers (trans, cis), and optical isomers (enantiomers).

[0075] Hereinafter, embodiments of the present invention will be described in detail through manufacturing examples and experimental examples, but it is obvious that the effects of the present invention are not limited by the following experimental examples.

[0076] <Preparation Example>

[0077] Example 1

[0078] 5 wt% of oligosaccharide was added to an aqueous solution in which inositol was added to purified water to a concentration of 15 wt%, and the mixture was heated in a water bath at 80 ℃. After stirring at 30 rpm, it was cooled to room temperature. Myo-inositol was used as the inositol.

[0079] Example 2

[0080] It was prepared in the same manner as Example 1 above, except that 5 wt% of cyclodextrin was added instead of oligosaccharide.

[0081] Example 3

[0082] It was prepared in the same manner as Example 1 above, except that 5 wt% of allulose was added instead of oligosaccharide.

[0083] Example 4

[0084] 5 wt% of oligosaccharide was added to an aqueous solution in which inositol was added to purified water to a concentration of 15 wt%, and the mixture was heated in a water bath at 80 ℃. After stirring at 30 rpm using a paddle-type impeller, alpha-lactalbumin was added at a weight ratio of 1:50 (= alpha-lactalbumin:inositol). The mixture was vacuum degassed at -0.09 MPa and cooled at room temperature.

[0085] Comparative Example 1

[0086] It was prepared in the same manner as Example 1 above, except that no oligosaccharides were added.

[0087] Comparative Example 2

[0088] It was prepared in the same manner as Example 4 above, except that it was stirred at 60 rpm.

[0089] Comparative Example 3

[0090] It was manufactured in the same manner as Example 4 above, except that stirring was performed using a propeller-type impeller.

[0091] Comparative Example 4

[0092] It was manufactured in the same manner as Example 4 above, except that the vacuum degassing step was omitted.

[0093] <Experimental Example 1: Evaluation of Precipitates and Bubbles in Liquid Inositol Composition>

[0094] The results of observing the composition of the inositol prepared in the above preparation example were as shown in Table 1 below.

[0095] Classification Sediment Bubbles Example 1: Not observed, almost none Example 2: Not observed, almost none Example 3: Not observed, almost none Example 4: Not observed, almost none Comparative Example 1: Large amount, almost none Comparative Example 2: Not observed, small amount, comparative example 3%, small amount, large amount, comparative example 4: small amount, large amount

[0096] <Experimental Example 2: Evaluation of Crystallization According to Type and Content of Polysaccharides>

[0097] Inositol liquid compositions were prepared with varying types and amounts of polysaccharides as shown in Table 2 below, and crystallization was observed. As a result, it was confirmed that no crystals occurred for any of the various types and amounts of polysaccharides as shown in Table 2 below.

[0098] Examples Oligosaccharide (wt%) Cyclodextrin (wt%) Allulose (wt%) Orange concentrate (wt%) Presence or absence of crystals 5-14535X5-25555X5-37005X5-49005X5-50095X5-60000O5-70000O

[0099] Although the present invention has been described above with reference to embodiments, this is merely illustrative and does not limit the invention. Those skilled in the art will understand that various modifications and applications not exemplified above are possible within the scope of the essential characteristics of the embodiments of the invention. For example, each component specifically shown in the embodiments of the present invention may be modified and implemented. Furthermore, differences related to such modifications and applications should be interpreted as being included within the scope of the present invention as defined in the appended claims.

Claims

1. (a) a step of heating a liquid composition comprising inositol and polysaccharides; and (b) a step of cooling the heated liquid composition Method for preparing a liquid inositol composition.

2. In Claim 1, Between the above steps (a) and (b) A step of stirring the heated liquid composition; A step of adding albumin to a stirred liquid composition; and The method further includes the step of degassing the liquid composition into which albumin has been added under vacuum. Method for preparing a liquid inositol composition.

3. In claim 1 or 2, The polysaccharide comprises one or more selected from the group consisting of oligosaccharides, cyclodextrin, allulose (D-psicose), and orange concentrate. Method for preparing a liquid inositol composition.

4. In claim 1 or 2, Inositol is included in the above liquid composition at 5-30 wt%. Method for preparing a liquid inositol composition.

5. In Claim 2, The above stirring speed is 5-50 rpm. Method for preparing a liquid inositol composition.

6. In Claim 2, The above stirring uses a paddle-type impeller. Method for preparing a liquid inositol composition.

7. In Claim 2, The weight ratio of the above albumin to inositol is 1:20 to 1:

100. Method for preparing a liquid inositol composition.

8. In Claim 2, The step of adding the albumin is performed when the temperature of the liquid composition is 70 ℃ or lower. Method for preparing a liquid inositol composition.

9. Inositol 5-30 wt%; and It comprises one or more polysaccharides selected from the group consisting of oligosaccharides, cyclodextrin, allulose (D-psicose), and orange concentrate, wherein Crystallization does not occur for more than 3 months at -20 to 40 ℃ Liquid inositol composition.

10. In Claim 9, Includes more albumin, The weight ratio of the above albumin to inositol is 1:20 to 1:

100. Liquid inositol composition.

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