JP7454281B2 - Highly functional protein porridge premix containing peas, rice mixture, and rice bran and method for producing the same - Google Patents

Description

The present invention relates to a method for producing a high protein functional porridge premix containing peas, rice mixture and rice bran. More specifically, in a porridge premix consisting of 60-99 w% of a rice mixture consisting of whole rice, rice grits and rice flour, and 1-40 w% of stabilized rice bran powder, 10-50 w of pea powder as a protein source. %, branched amino acids 1-10%, vitamin A 70-80μg RAE/100g, vitamin B2 (riboflavin) 0.14-0.16mg/100g, vitamin C 8-12mg/100g, calcium 70-90mg/100g, zinc 8-12mg The present invention relates to a protein-rich porridge premix containing 50 to 70 mg/100 g of magnesium and a method for producing the same.

Rice porridge is made by crushing food materials containing grains and starch and boiling them with water to make the grains brittle, making them easy to digest. Therefore, although it is a meal provided to patients or infants, normal people may also eat abalone porridge, chicken porridge, vegetable porridge, red bean porridge, etc. as a health or leisure food. In the case of South Korea, with the development of medical technology and the expansion of national health insurance services, the average life expectancy has increased and the elderly population has rapidly increased, making it a super-aging society. Most elderly patients rely on geriatric hospitals, nursing homes, and day and night shelters to receive long-term care support funds from the National Health Insurance Corporation. There are more than 5,000 such geriatric care facilities nationwide, and the number is rapidly increasing.
Approximately 30% of hospitalized elderly patients eat porridge for three meals a day. The traditional method of making porridge takes time to soak rice in water and then boil it, requires a cook, and makes it difficult to provide large quantities of porridge to elderly patients. As a meal substitute, it lacks nutritional components and is inconvenient to swallow. Another method is to pulverize the rice and then boil it to produce porridge, but in this case, the porridge is made like a heavy soup, and the eater hardly engages in mastication, so the chewing sensation is poor. There is a problem in that it has a lower value, making it less useful as a meal replacement food.
Therefore, there is an urgent need for a functional porridge that can be prepared in a short time, has a soft texture and a chewy texture at the same time, and can be used as a meal replacement food for elderly patients with nutritional satisfaction and strong immunity, or as a baby food for infants. This is the actual situation.

Animals and plants have two types of immune systems. In other words, innate immunity
immunity) refers to cells and immune mechanisms that protect the host from infection using non-specific immunity (natural immunity, intrinsic immunity). It has an immune system that responds immediately to specific pathogens and antigens without remembering them. Phagocytic cells such as macrophages and antibiotics in the body play important roles in the body's immunity, but the typical cytokines secreted by innate immune cells are interleukin-6 (IL-6) and interleukin-12 (IL-6). -12) and tumor necrosis factor-α (TNF-α).
On the other hand, acquired immunity refers to specific immunity (adaptive immunity, acquired immunity) that is induced after exposure to an antigen, but when exposed to the same antigen in the future, a memorized immune effect is induced. . During the early stages of infection in individuals exposed to pathogens in higher organisms, when acquired immunity is not active, innate immunity acts preferentially, followed by more efficient acquired immunity. In the acquired immune process, B cells and T cells play a leading role, and the typical cytokines secreted from acquired immune cells are interleukin 2 (IL-2) and interferon-gamma (interferon-gamma). IFN-γ).

Peas are dicotyledonous plants, and are annual or biennial plants of the Fabaceae family. Peas are not only used as a filler like azuki beans and kidney beans, and as flour for sprinkled on rice cakes and sweets, but also as green peas, which are immature seeds, canned food, and in the case of young pods, they are used as canned food. It is used as a vegetable, and the leaves and stems are used as feed for livestock.It is an excellent source of nutrients, containing protein, complex carbohydrates, fiber, minerals, vitamins and antioxidants. .
The general components of peas are 8.1 g of water, 20.7 g of protein, 65.1 g of carbohydrates, 1.3 g of fat, and 2.8 g of ash. The dietary fiber in peas (100g contains 6g of dietary fiber) helps eliminate waste and promotes intestinal health.The content of omega-3 fatty acids promotes brain cell activity, and the fatty acids linolenic acid and oleic acid Contains lower cholesterol levels, aids in the excretion of potassium and sodium, and is useful for blood vessel health. Isoflavone components act as antioxidants and remove harmful oxygen, and saponins and vitamin K contain saponins and vitamin K, which help fight cancer cells. Helps suppress growth. Peas contain 14-31% crude protein, 15-25% albumin, 49-70% globulin, 11% glutelin, 5% prolamin, 8.9% lysine, 11% glutamine, cystine, arginine, etc. It contains minerals and vitamin B1 to prevent muscle loss, and is rich in amino acids that aid in protein synthesis, helping to increase muscle mass. Peas are said to be good for intestinal health, brain health, blood vessel health, muscle growth, and cancer prevention.

Soy beans are a nutritional food that is composed of 35-47% protein, 30% carbohydrates, and 15-20% fat, and is rich in dietary fiber, phosphorus, iron, calcium, and vitamin B1. Soybeans contain various types of amino acids, have a high content of essential amino acids important for life support, such as glycine and arginine, and supply high-quality protein. It suppresses diabetes by slowing the absorption of glucose in the stomach and intestines, and is rich in isoflavones, which are phytoestrogens, and is good for preventing osteoporosis. Rich in vitamin E, it prevents aging by smoothing blood circulation, and is effective in treating constipation by activating bifidobacteria, which promote intestinal motility. The functional components contained in soybeans, such as genistein, saponin, phytate, and phytosterol, are said to help reduce breast cancer, rectal cancer, colon cancer, lung cancer, stomach cancer, and prostate cancer. Soybean lecithin has the effect of improving brain concentration, improving dementia and forgetfulness, and preventing brain aging. Isoflavones in soybeans reduce cholesterol in the body and suppress the excessive secretion of the female hormone estrogen, preventing breast cancer, ovarian cancer, etc., and alleviating menopausal symptoms. It is effective not only for preventing adult diseases and hair loss, but also for dieting.The anthocyanin pigment contained in the black shell has a strong antioxidant component that removes harmful active oxygen, and has anti-cancer and anti-aging effects. Helpful. In particular, black beans have been selected as one of the top 10 foods in the world and are also called power foods.

Branched Chain Amino Acid (BCAA) is an amino acid having a branched alkali in its side chain, such as valine, leucine, and isoleucine, and is also a hydrophobic amino acid. It contributes to the formation of binding sites in the pockets of active centers such as enzymes. Leucine promotes the formation of an α-helical structure, while valine and isoleucine often exist in a β-helical structure. These belong to the nutritionally essential amino acids for humans. The three types of BCAAs are immediately transferred to the muscles without passing through the liver and are metabolized, providing the muscles with the energy they need, helping to generate muscles, and aiding the activation of muscle cells. In particular, elderly patients and surgical patients have a low rate of ingested protein being broken down into amino acids and a low rate of being rebuilt into muscle protein. In particular, leucine, a branched amino acid, is used as an adjunct in the treatment of sarcopenia.

As for the prior art related to peas, Korean Patent No. 10-2028652 (Powdered comprehensive nutritional supplement containing pea powder, fermented rice bran, rice germ, horse chestnut extract powder, ginseng extract powder, honey powder, and cocoa powder) ) relates to a powdered comprehensive nutritional supplement containing pea powder, fermented rice bran, rice germ, horse chestnut extract powder, ginseng extract powder, honey powder and cocoa powder.
In Korean Patent Publication No. 10-2021-0008845 (Hydrolyzed Pea Protein Based Nutritional Composition), at least one protein source comprising pea protein hydrolyzate is present in an amount of 2.25 wt% to 6.5 wt% of the total composition. 5 wt% and includes one or more phytochemical extracts, one or more fatty acids, one or more organic ingredients, one or more prebiotic fibers.
Korean Patent Publication No. 10-2021-0020080 (Complete Pea Protein-Based Nutritional Composition) is a complete pea protein-based nutritional composition for enteral and oral administration, comprising organic and plant-based ingredients. Made with. The nutritional composition includes pea protein, phytochemical extracts, fatty acids, organic ingredients free of top 8 allergens, and prebiotic fiber. The nutritional composition is provided as a liquid for enteral and oral administration. However, these conventional techniques have different technical configurations from the present invention.

Korean Patent No. 10-2028652 Korean Patent Publication No. 10-2021-0020080 Korean Patent Publication No. 10-2021-0008845

TEXTURIZATION OF PULSE PROTEINS:PEAS, LENTILS, AND FABA BEANS by TAEHOON KIM(dissertation). 2018. Submitted to the Office of Graduate and professional studies of Texas A&M University in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY. p 17 .

The present inventors have previously disclosed Korean Patent No. 10-1441565 regarding a functional porridge premix containing a rice mixture and stabilized rice bran and a method for producing the same. A porridge premix comprising 60-99 w% of a rice mixture consisting of whole rice, rice grits and rice flour, and 1-40 w% of stabilized rice bran powder.
However, the protein contained in the rice mixture was about 7 to 8 g/100 g, and the protein content in one meal of porridge was low, so it was insufficient as a meal substitute.
Therefore, as a result of repeated research in order to supplement the protein lacking in the porridge premix, the present invention added peas, which have good physical properties and taste, among legumes with a high crude protein content, and added branched peas to other beans. A method for producing a functional porridge premix by adding amino acids, vitamins and minerals was completed.

Korean Patent No. 10-1441565 (Functional Porridge Premix Containing Rice Mixture and Stabilized Rice Bran and Method for Producing the Same) disclosed by the present inventor discloses (S1) grinding rice into three particle sizes. (S2) separating and preparing the whole rice, rice grits and rice powder having a ratio of 2.5 to 3.5:4.5 to 5.5:1.5; (S3) mixing 60 to 99 wt % of the mixed rice mixture and 1 to 40 w % of the stabilized rice bran powder to obtain a porridge premix. ing.
In order to compensate for the lack of protein, which is a drawback of the "Functional Porridge Premix Containing Rice Mixture and Stabilized Rice Bran" of Korean Patent No. 10-1441565 disclosed above, the present inventor added animal protein to Peas were selected from beans (soybeans), peas and lentils in egg protein, whey protein or vegetable protein.
Peas are widely used as bean paste or bean powder to sprinkle on rice cakes and sweets, and are not only popular with consumers, but also have good nutrition, physical properties, and taste, and are a material that has good affinity with rice mixtures. In particular, we took into consideration the fact that elderly patients have poor digestive power, lack the sense of chewing food, and have difficulty passing food down their throats. Soybeans have the advantage of having a high fat content, but the fat must be removed from soybeans before they can be used as a premix material, and defatted soybeans have a hard tissue that makes them difficult to chew and pass down the throat. Therefore, peas, which are softer and have a better taste than soybeans, were selected as the premix material.
By blanching and rapidly cooling the peas to suppress enzyme action, loss of nutritional components can be prevented and flavor can be maintained. Additionally, blanched and rapidly cooled peas are crushed and enzymatically degraded to make them more easily absorbed by elderly patients.
The present invention involves the steps of washing and soaking peas in purified water, removing moisture, sterilizing and blanching the peas at a high temperature, rapidly cooling the peas at a low temperature, and then grinding the peas, and adding 10 times as much purified water to the pea powder. In addition, after homogenization, a step of hydrolyzing using a known commercial proteolytic enzyme, and heat treatment of the hydrolyzate to stop the enzymatic reaction, followed by centrifugation to obtain a pea enzymatically decomposed product. a step of drying the enzymatic decomposition product and then sieving it to remove foreign substances; a step of drying the enzymatically decomposed product and removing foreign substances; A method for producing a protein-rich porridge premix, comprising: mixing vitamins and minerals to make a porridge premix.

Among the vegetable raw materials, at least one selected from beans (soybeans), lentils, and silkworm beans, which have a high protein content, is subjected to pretreatment such as defatting and pulverization, and then a part of the peas is substituted. Can be used together with peas. Also, isolated soybean protein or vegetable protein can be used in combination with peas.

The porridge premix of the present invention can provide a highly functional protein porridge enriched with rice mixture, rice bran, pea protein, branched amino acids, vitamins and minerals. In particular, after sterilizing and blanching peas, quenching them to suppress enzyme action can be useful for preventing loss of nutritional components and maintaining flavor. In addition, by increasing the protein content through hydrolysis with proteolytic enzymes, it maintains immunity and body weight, while providing smooth swallowing and chewing sensation for elderly patients, making it easy to absorb and allowing elderly patients to recover quickly. . The present invention can be used as a health food for the elderly, a meal replacement food for adults, and a nutritional food for infants.

It is a manufacturing process diagram of this invention. The amount of nitrogen oxide (NO) produced in the porridge premix is shown. (N indicates the negative control group, RP (1) indicates (rice mixture + rice bran), and RP (2) indicates (rice mixture + rice bran + peas + branched amino acids + vitamins + minerals).) The expression levels of IL-6, IL-12, and TNF-α in RP (1) and RP (2) are shown in relation to innate immunity. The expression levels of IL-2 and IFN-γ in RP (1) and RP (2) are shown in relation to acquired immunity. Pea powder made using high temperature sterilization blanching technology. This is a porridge premix containing pea powder. It is a porridge prepared with a porridge premix containing pea powder. This is a photograph of rice powder taken with a scanning electron microscope (SEM) at 1,000x (S-3400N, Hitachi, Ltd./Japan), showing the phenomenon of hard fine particles gathering. This is a photograph of pea powder, showing a phenomenon in which soft circular particles are separated.

The process for producing a functional protein porridge premix incorporating the pea blanching technology of the present invention is as follows.
After washing and soaking the peas in purified water, there is a step of removing moisture from the peas, a step of sterilizing the peas at a high temperature while rapidly cooling the blanched peas at a low temperature, and then grinding the peas, and adding purified water to the pea powder. After homogenization, a commercial protease was added and hydrolyzed in a shaking constant temperature water bath. The hydrolyzate was heat-treated at high temperature to inactivate the enzyme, and then centrifuged to dissolve the pea enzyme. a step of obtaining a decomposed product; a step of drying the enzymatically decomposed pea product and then sieving it to an appropriate size to remove foreign substances; a step of pea powder, rice mixture (complete rice, rice grits, rice powder), rice bran powder, mixing branched amino acids, vitamins and minerals to form a porridge premix.
Blanching the peas can suppress the enzyme action of beans and vegetables, prevent loss of nutritional components, and maintain flavor. In addition, blanching the peas as described above, cooling them rapidly, and then crushing and enzymatically decomposing them improves the texture of the peas, resulting in better physical properties and taste, making it easier for elderly patients to absorb. . In addition, while enzyme-treated peas have excellent nutritional properties, they have a higher hardness after cooking, which improves chewability and digestibility.

1) Washing, soaking, and dehydrating peas Wash peas purchased in the market (Garak market) thoroughly with running water or purified water. The washed peas are soaked in purified water at 18 to 25°C for 3 to 4 hours to sufficiently soak them, and then the water from the peas is removed using a strainer for 4 to 5 hours.

2) Blanching, rapid cooling and crushing of peas While blanching the peas at 78-82°C for 20-30 minutes, the sterilized peas are rapidly cooled at 0-5°C for 1-2 hours. Grind the rapidly cooled peas to 90-100 mesh. Blanching the peas described above can suppress the enzyme action of beans and vegetables, prevent loss of nutritional components, and maintain flavor. In addition, peas that are rapidly cooled after blanching can give a soft texture.

3) Enzymatic decomposition of pea powder After homogenizing water and pea powder at a ratio of 9 to 10:1, add commercial proteolytic enzyme 0.1 to 1.0% (w/v) to pH 4 to 5. Hydrolyze in a shaking constant temperature water bath at 40-50°C for 10-30 minutes.
Industrial proteolytic enzymes include Alcalase, Protamex, Neutrase, Esperase, Flavourzyme, Bromelan, Laminex Super 3G or Maxazim. xazyme)( This is a proteolytic enzyme selected from NovoNordisk Biochem).
Preferably, enzymatic degradation is performed by adding 0.2 to 0.4% (w/v) of at least one selected from Bromelain 1200GDU, Laminex Super 3G, Protamex, or Flavourzyme. After that, the enzyme is deactivated by heating at 95 to 100°C and 30 to 50/sec. After stopping the enzymatic reaction of the hydrolyzate, it is centrifuged at 11,000-12,000×g for 14-16 minutes to obtain a pea enzymatically decomposed product.

It can be seen that after blanching and quenching peas, the higher the enzyme concentration during enzymatic decomposition and the longer the activation time, the lower the hardness.

4) Drying, sieving, and removing foreign matter from the enzymatically decomposed product After drying the enzymatically decomposed product at 50 to 60°C for 7 to 8 hours to a moisture content of 8 to 9%, sieve to a size of 0.4 to 0.6 mm or less. Separate and remove foreign objects such as iron or stainless steel metals, stones, and plastics.

5) Mixing of porridge premix Pea powder 10-50w% with protein content 40-60w%, rice mixture (complete rice, rice grits, rice flour) 60-99w%, rice bran powder 1-40w%, branched amino acids 1% Make a porridge premix by mixing ~10% and trace amounts of vitamins and minerals.
The branched amino acids may include 1% to 10% of leucine, isoleucine, and valine mixed in a ratio of 1:0.5:0.5.
The vitamins may include vitamins A, B, C, D, E, and K, and preferably include at least one of vitamins A, B, and C. The vitamins may include 70 to 80 μg RAE/100 g of vitamin A, 8 to 12 mg/100 g of vitamin C, and 0.14 to 0.16 mg/100 g of vitamin B2 (riboflavin) per 100 parts by weight of the porridge premix.
The minerals may include, but are not limited to, selenium, zinc (or zinc oxide), magnesium, copper, and the like. Preferably, it may contain at least one of calcium, zinc and magnesium. The minerals are prepared by mixing 70 to 90 mg/100 g of calcium, 8 to 12 mg/100 g of zinc, and 50 to 70 mg/100 g of magnesium to 100 parts by weight of the premix of porridge. Minerals help with immune and anti-inflammatory functions.
These vitamins and minerals can meet more than 10% of the daily nutritional requirements set by the Korean Ministry of Food and Drug Safety.

<Examples 1 to 4>
1 kg of peas were washed with purified water at room temperature, immersed in the peas and purified water at a ratio of 1:3 for 3 hours, and then dehydrated by removing moisture with a strainer.
Peas were blanched at 80°C for 30 minutes to inactivate the enzyme. Furthermore, the blanched peas were rapidly cooled at 0° C. for 1 hour. The blanched and quenched peas were dried at 55° C. for 8 hours to a moisture content of 8% and then ground to 90-100 mesh.
After mixing water and pea powder in a ratio of 10:1 and homogenizing, at least one selected from Bromelain 1200GDU, Laminex Super 3G, Protamex or Flavourzyme was added to 0.1 ~1.0% (w/v) was added and hydrolyzed at pH 4-5 at 40-50°C for 10-30 minutes in a constant-temperature shaking water bath, then heated at 95-100°C for 30-50/sec. to dissipate.
After stopping the enzymatic reaction of the hydrolyzate, it is centrifuged at 11,000-12,000×g for 14-16 minutes to obtain a pea enzymatically decomposed product. 10-50w% of crushed pea powder, 60-99w% of rice mixture, 1-40w% of stabilized rice bran, 1-10% of branched amino acids, 3 types of vitamin A: 75μg RAE/100g or more, vitamin C 10mg/100g or more, vitamin A porridge mix was produced by mixing 0.15 mg/100 g or more of B2 (riboflavin) and three minerals: calcium 80 mg/100 g or more, zinc 10 mg/100 g or more, and magnesium 60 mg/100 g or more (6 types of mixture).
The blending ratio of the present invention includes three types of vitamins and three types of minerals in an amount that can satisfy 10% or more of the daily nutritional requirement in order to supplement the digestion, mastication, and nutritional functions of elderly people. Furthermore, we requested the Korea Functional Food Research Institute to analyze the protein and branched amino acid components of the "high protein functional porridge premix (beef vegetable porridge) containing rice mixture, rice bran, and pea protein BCAA amino acids" of the present invention. (November 15, 2021). The results showed that it contained 18.08% crude protein, 3028 mg/100 g of leucine, 1494.93 mg/100 g of isoleucine, and 1665.30 mg/100 g of valine. It turns out that these proteins and amino acids are very good nutritional components that meet about 30% of the daily nutritional requirement. The present inventor requested a nutritional component analysis of the beef vegetable porridge premix to Suwon Women's University (June 13, 2017), and the result was that the protein was 7.8 mg/100 g. In comparison, the present invention, which uses peas and branched amino acids, has a protein content that is 3.9 times higher, indicating that it is an excellent nutrient.

The porridge premix of the present invention is a food provided to patients with low activity, and in order to maintain a healthy state through food feeding, there must be no damage to the immune system, and there must be no change in body weight. There should be no. Therefore, an immunity test (in vitro) and a weight change (in vivo) experiment were conducted.

<Experiment Example 1> Immunity test (in vitro)
A porridge premix of rice mixture and rice bran (1) and a high-performance porridge premix (2) in which rice mixture is mixed with rice bran, peas, branched amino acids, vitamins and minerals were used to assess damage to the immune system and body weight. Experiments were conducted to determine changes in the number of cells, as well as the presence or absence of damage to white blood cells and DNA.

In order to analyze the innate immunity enhancing effects of the porridge premix (1) and the highly functional porridge premix (2) of the present invention, we investigated the amount of nitric oxide produced by administering these extracts and the innate immunity The expression levels of interleukins IL-6, IL-12, and TNF-α (tumor necrosis factor-alpha), which are immune-related cytokines, were measured.

1) Measurement of nitric oxide production amount Mouse RAW264.7 cells were placed in a 48-well plate at a concentration of 1×10 ⁵ cells/well, and each sample was treated with 100 μg/mL of LPS as a positive control. . After culturing for 24 hours, a cell culture supernatant was obtained, and the amount of NO produced was measured using Griess reagent. The measurement results of nitric oxide production in mouse cells administered with RP (1) (rice mixture + rice bran) and RP (2) (rice mixture + rice bran + peas + vitamins + minerals) are as shown in Figure 2. It can be seen that the NO production amount is 60% higher in RP (2) than in RP (1).

2) Measurement of innate immunity-related cytokines To measure the expression level of IL-6, Mouse RAW264.7 cells were placed in a 48-well plate at a concentration of 1×10 ⁵ cells/well, and then LPS was used as a positive control. The sample was treated with 100 μg/mL. After culturing for 48 hours, cell culture supernatants were obtained and the amount of IL-6 produced was measured using an ELISA kit.

The expression level of IL-12 was determined by placing Mouse RAW264.7 cells in 48-well culture plates at a concentration of 1×10 ⁵ cells/well, then treating the sample with LPS at 100 μg/mL as a positive control. . After culturing for 48 hours, cell culture supernatants were obtained, and the amount of IL-12 produced was measured using an ELISA kit.

To measure the expression level of TNF-α, Mouse RAW264.7 cells were placed in a 48-well plate at a concentration of 1×10 ⁵ cells/well, and then LPS was used as a positive control and the sample was treated at 100 μg/mL. . After culturing for 48 hours, cell culture supernatants were obtained and the amount of TNF-α produced was measured using an ELISA kit.

Production of innate immune cytokines IL-6, IL-12, and TNF-α in mouse cells administered with RP (1) (rice mixture + rice bran) and RP (2) (rice mixture + rice bran + peas + vitamins + minerals) The measurement results are shown in FIG. It was confirmed that the porridge premix of the present invention only increased the expression of IL-6 and IL-12 cytokines, and slightly increased the expression of TNF-α.

3) Measurement of acquired immune-related cytokines Porridge premix RP (1) (rice mixture + rice bran) and protein highly functional porridge premix RP (2) of the present invention (rice mixture + rice bran + peas + vitamins + minerals). In order to analyze the acquired immunity enhancing effect, the expression levels of cytokines IL-2 and IFN-γ (interferon-gamma) due to administration of these extracts were measured.

To measure the expression level of IL-2, mouse spleen cells were placed in a 48-well plate at a concentration of 2×10 ⁶ cells/well, and then ConA was used as a positive control and the sample was treated at 100 μg/mL. After culturing for 48 hours, cell culture supernatants were obtained and the amount of IL-2 produced was measured using an ELISA kit.

To measure the expression level of IFN-γ, mouse spleen cells were placed in a 48-well plate at a concentration of 2×10 ⁶ cells/well, and then ConA was used as a positive control and the sample was treated at 100 μg/mL. After culturing for 48 hours, cell culture supernatants were obtained and the amount of IFN-γ produced was measured using an ELISA kit. Figure 4 shows the measurement results of acquired immune cytokine production in mouse cells administered with RP (1) (rice mixture + rice bran) and RP (2) (rice mixture + rice bran + peas + vitamins + minerals). It can be seen that the expression levels of acquired immune cytokines IL-2 and IFN-γ both increase in mouse cells administered with the rhizome complex plant extract. From the above results, it can be seen that the porridge premix of the present invention increases the amount of nitric oxide production and the expression levels of all cytokines of innate immunity and acquired immunity, and is therefore suitable for use as a diet for elderly patients.

<Experiment Example 2> Weight change (in vivo)
Using the porridge premix (1) and the protein-rich porridge premix (2) of the present invention, changes in body weight were tested using experimental animals (mice).

General feed (LabDiet, A feed in which 20% of each of the Laboratory Rodent Diet 5001) was substituted and a general feed as a control group were produced. 10 male C57 BL/6 mice, 6 weeks old and weighing 20 to 25 g, were fed the following for 2 weeks, and the changes in body weight after 1 week and 2 weeks in the above (1) and (2) and the control group. Two weeks later, the mice were dissected to collect blood, the number of white blood cells was measured using a blood cell analyzer, and the degree of DNA damage in peripheral immune cells in the spleen was analyzed using a comet assay. did. Since the average daily feed intake per individual was 4.0 g/day, the 14-day intake was 56.0 g, and there was a significant difference between all experimental groups (1) and (2) and the control group.

1) Body weight change Compared to the control group that received regular feed, animals (1) and (2) fed 20% substituted feed showed a significant weight increase of 1% to 3%. From the above results, it was found that the feed fed with the protein-rich porridge premix (2) of the present invention had a body weight of 1% to 3% compared to the group fed with the porridge premix (1) and the control group (general feed). showed an increase. Therefore, it can be seen that the present invention is an excellent protein-rich porridge premix that provides weight gain in laboratory mice.

2) White blood cell count After the 2-week experimental period, the animals were autopsied and the white blood cell counts were measured. As a result, the white blood cell counts in the experimental group and the control group were within the normal range (1.8 to 10.7 K/μL). Therefore, there was no significant difference in the white blood cell counts between experimental groups (1) and (2) of the present invention and the control group.

3) DNA Damage A comet assay was performed to confirm the degree of DNA damage, and as a result, it was confirmed that there was no change from in vivo DNA damage in the experimental group and the control group.

From the above experimental results, it can be seen that the porridge premix of the present invention can provide an excellent porridge premix that can increase body weight while providing immunity through cell line experiments (in vitro) and animal experiments (in vivo).

The present invention can provide a high-performance protein porridge enriched with rice mixture, rice bran, pea protein, branched amino acids, and vitamins and minerals. In particular, peas are blanched, rapidly cooled, crushed, and then hydrolyzed with proteolytic enzymes to increase the protein content, which maintains immunity and weight while making it easier for elderly patients to absorb and recover. is fast. In particular, it can be used as a health food, a meal substitute, and a nutritional food, so it has potential for industrial use.

Claims (5)

washing the peas with water, soaking them, removing moisture, sterilizing and blanching the peas at a high temperature, and rapidly cooling the peas at a low temperature; pulverizing the peas;
homogenizing the pea powder with water and then hydrolyzing it using a commercial proteolytic enzyme;
a step of heat-treating the hydrolyzed product to inactivate the enzyme, and then centrifuging it to obtain a pea enzymatically decomposed product;
After drying the pea enzymatically decomposed product, sieving it to remove foreign substances;
mixing pea powder, rice mixture (complete rice, rice grits, rice powder), rice bran powder, branched amino acids, and trace amounts of vitamins and minerals to form a porridge premix;
A method for producing a highly functional protein porridge premix comprising. After washing and soaking the peas in purified water, removing the water and blanching the peas while sterilizing them at 78 to 82°C for 20 to 30 minutes, the peas are rapidly cooled at 0 to 5°C for 1 to 2 hours. The method for producing a highly functional protein porridge premix according to claim 1 , characterized in that the premix is pulverized to 90 to 100 mesh. After adding 10 times as much purified water to pea powder and homogenizing it, it was hydrolyzed with a known commercial proteolytic enzyme, and the hydrolyzed product was heat-treated to stop the enzymatic reaction. The method for producing a protein-rich porridge premix according to claim 1 , characterized in that the pea enzymatic decomposition product is obtained by centrifugation at ~12,000 x g for 14 to 16 minutes. According to claim 1, the pea enzymatic decomposition product is dried at 50 to 60°C for 7 to 8 hours to a moisture content of 8 to 9%, and then sieved to a size of 90 to 100 mesh or less to remove foreign substances. A method for producing the protein-rich porridge premix described above. In the porridge premix consisting of 60-99 w% of the rice mixture (complete rice, rice grits, rice powder) and 1-40 w% of the rice bran powder, 10-50 w% of the pea powder with a protein content of 40-60 w%. , and leucine, isoleucine, and valine at 1.0:0.
Contains 1% to 10% of the branched amino acids mixed at a ratio of 5:0.5, and the vitamins include vitamin A 70 to 80 μg RAE/100g, vitamin C 8 to 12 mg/100g, and vitamin B (riboflavin) 0.14 to 0.16 mg/100 g, and the minerals include 70 to 90 mg/100 g of calcium, 8 to 12 mg/100 g of zinc, and 50 to 70 mg/100 g of magnesium to make the porridge premix. The method for producing the protein highly functional porridge premix according to claim 1 .