KR100780806B1 - Foods with the enhanced performance of learning ability - Google Patents

Abstract

A food effective for the promotion of learning ability is provided to be utilized for the development of foods for an examinee by adding a brain-growth promoting composition to various kinds of foods. A food effective for the promotion of learning ability comprises a brain-growth promoting composition containing 5~15wt% of DHA, 5~15wt% of lecithin powder, 1~10wt% of black sesame powder, 5~15wt% of pumpkin powder, 1~10wt% of walnut powder, 10~20wt% of polished rice flour, 5~15wt% of sprouted brown rice flour, 2~8wt% of malt flour, and 5~15wt% of soybean powder. The brain-growth promoting composition is added to foods such as pizza, mixed cereals, noodles, cookies, beverages, meat products, fishes, wild greens, sauce, or boiled rice.

Description

Foods with the Enhanced Learning Ability "

Figure 1 is a plan view of a complex T-shaped maze designed to assess the learning ability of a mouse.

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a food exhibiting learning ability promotion effect. More specifically, the present invention relates to a composition for promoting DHA uptake and learning ability, which comprises lecithin powder, black sesame powder, amber powder, hosoe powder, white rice powder, germinated powder, malt powder and soybean powder together with DHA And a food exhibiting a learning ability promoting effect including the same.

There have been many attempts to improve the brain development and learning abilities of children, as well as studies to prevent cognitive decline by improving the nutritional intake of elderly people at home and abroad. Since 1980, nutritional interest in brain growth and development has been shown to be associated with the production of essential fatty acids linoleic acid (C18: 2n-6, LA) and α-linolenic acid (C18: Polyunsaturated fatty acids (PUFAs) such as arachidonic acid (C20: 4n-6, AA) and docosahexaenoic acid (C22: 6n-3, DHA) It was concentrated. In particular, it has been found that DHA is mainly present in the phospholipid component of the cell membrane and plays an important role not only in regulating membrane fluidity but also in brain growth, learning ability development and maintenance of normal biological function (cf. Simopoulus AP Am. J. Clin. Nutr., 54: 438-463, 1991).

In particular, it is desirable for brain development to supply a sufficient amount of DHA directly during the early development of the fetal period in which the brain development is vigorous (see Park SO, et al., Kor. J. Diet Cult. : 149-155, 1992). Human brains are active in the fetal period and in infancy, and the level of DHA and AA is increased three to five times in the third trimester, resulting in about half of DHA in the brain DHA is continuously accumulated in the brain tissue after birth, and when the n-3 fatty acids in the brain, especially DHA, is deficient, the DHA content in brain tissue is decreased, (Wainwright PE, et al., Lipids, 26: 37-45, 1991).

In addition, according to the results of research on the relationship between cognitive abilities of antioxidants vitamin E and C, the elderly had higher cognitive abilities at higher vitamin E or C intake levels, and vitamin E or C levels in dementia patients (See: Tohgi H, et al., Nueroscience Letter, 174 (1): 73-76, 1994).

Based on the results of these studies, efforts have been made to promote brain growth and improve learning ability by eating DHA, and various foods containing DHA have been marketed. However, since the use efficiency of DHA contained in such foods to be sold is extremely low, even if these products are taken for a long time, the actual learning ability improvement effect is not obtained. If DHA-containing foods can be improved in the absorption efficiency of DHA contained in foods, it is expected that they will have a remarkable effect of promoting learning ability. However, no research results have been reported so far It is true.

Therefore, there is a constant need to develop foods that enhance DHA absorption efficiency and promote learning ability.

Accordingly, the present inventors have made intensive studies to develop a food having the effect of promoting learning ability by improving the absorption efficiency of DHA. As a result, the present inventors have found that DHA and lecithin powder, black sesame powder, pumpkin powder, hosoe powder, Powder, and soybean powder, it is possible to enhance the absorption efficiency of DHA, thereby achieving the learning ability promoting effect. Thus, the present invention has been completed.

In conclusion, the main object of the present invention is to provide a composition exhibiting a learning ability-promoting effect.

It is another object of the present invention to provide a food showing the learning ability promoting effect including the electric composition.

The present inventors searched for various ingredients that can absorb DHA (docosahexaenoic acid) more effectively, which is reported to have a major effect on brain development. As a result, DHA and lecithin powder, black sesame powder , Pumpkin powder, horseradish powder, white rice powder, germinated powder, malt powder and soybean powder, it was confirmed that the absorption efficiency of DHA can be improved. However, it was determined that the absorption efficiency of DHA would not necessarily be in proportion to the learning efficiency. Therefore, the mixing ratio of each component capable of improving learning efficiency was 5 to 15% by weight of DHA powder, 5 to 15% by weight of lecithin powder, 1 to 10% by weight of black sesame powder, 5 to 15% by weight of zucchini powder, 1 to 10% by weight of horseradish powder, 10 to 20% by weight of white rice powder, 5 to 15% by weight of germinated fine powder, 2 to 8% And 5 to 15% by weight of the soybean powder.

The inventors of the present invention have found that when DHA powder is used in an amount of 5 to 15% by weight, lecithin powder in an amount of 5 to 15% by weight, black sesame powder in an amount of 1 to 10% by weight, pumpkin powder in an amount of 5 to 15% A composition containing 20 wt% of germinated fine powder, 5 to 15 wt% of germinated fine powder, 2 to 8 wt% of malt powder, and 5 to 15 wt% of soybean powder was added to various foods to prepare foods exhibiting the learning ability promoting effect. In other words, the composition can be used alone or in combination with a saccharide (e.g., a monosaccharide, a disaccharide, a polysaccharide, or a sugar alcohol), a flavoring agent (e.g., tau Martin, stevia extract, saccharin, aspartame, It can be mixed with food additives such as coloring agents, aging agents (eg cheese, chocolate etc.), pectic acid, alginic acid, organic acid, protective colloid thickener, pH adjusting agent, stabilizer, preservative, glycerin, alcohol, Can be produced in the form of food showing the learning ability promoting effect by adding it to the food. At this time, the form of the food is not particularly limited. However, it may be prepared by adding it in the preparation of various foods including a food such as a fish, a fish, a noodle, a bread, a confectionery, a beverage, a meat, The amount of the composition to be added to the food exhibiting the learning ability promotion effect is not particularly limited.

As a result, the food exhibiting the learning ability promoting effect of the present invention may contain 5 to 15 wt% of DHA powder, 5 to 15 wt% of lecithin powder, 1 to 10 wt% of black sesame powder, 5 to 15 wt% of pumpkin powder, 10 to 20% by weight of white rice powder, 5 to 15% by weight of germinated fine powder, 2 to 8% by weight of malt powder and 5 to 15% by weight of soybean powder. The lecithin powder is not particularly limited, but lecithin powder isolated from soybean is preferably used. In order to improve the sensory characteristics, lecithin powder, kelp powder, carrot powder, konjac powder and the like may be further added. The content is not limited.

The food exhibiting the learning ability promoting effect of the present invention can improve the absorption efficiency of DHA and improve the learning efficiency and thus can be widely used for the development of food for the examinees.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

Example 1 : Preparation of a composition exhibiting learning ability-promoting effect

A composition capable of promoting absorption of DHA and improving learning ability so as to efficiently absorb DHA was prepared.

Example 1-1 : Detection of components showing DHA absorption promotion effect

First, 10 g of DHA powder (Denomega Nutritional Oils AS, Norway) was mixed with lecithin powder (Archer Daniels Midlano Company, USA), black sesame powder, pumpkin powder, oat powder, ground soybean powder, Powder of gingiva, malt powder, soybean powder, black powder, early stage powder, safflower seed powder, tangerine powder, mulberry powder, baekbokryu powder, bokbunja powder, mugwort powder, mulberry powder, green tea powder, acacia powder, Ginseng powder, ginseng powder, white ginseng powder, ginseng powder, ginseng powder, ginseng powder, jujube powder, ginseng powder, ginseng powder, ginseng powder, 10 g (w / w) of a mixture containing 10 g of each of the above-mentioned mixture, powdery, tangle powder, carrot powder, konjac powder, gingko mushroom powder or mushroom powder were mixed and each feed was mixed with male To 10 mice They were fed for 3 months. At this time, as a control group, a mouse fed with a feed containing no mixture was used.

Then, the brain was extracted from the mice of the control group and each experimental group, and the average content of DHA contained in the brain was measured, and then the contents of DHA were compared between the control group and each experimental group. At this time, the content of DHA contained in the brain was measured by the following method: 500 μl of the lipid extracted from the brain was put into a reaction test tube with an internal standard reagent, and the solvent was removed by volatilization. Subsequently, 2 ml of a mixed solvent (methanol: benzene, 4: 1, v / v) was added, 200 μl of an acetyl chloride solution was added, and the inside of the test tube was saturated with nitrogen, followed by reaction at 80 ° C. for 40 minutes. After the reaction was completed, the reaction mixture was cooled to room temperature, and 1 ml of isooctane and 10 ml of 6% potassium carbonate were added, followed by centrifugation at 8,000 g for 30 minutes to obtain a supernatant. The obtained supernatant was subjected to gas chromatography (Shimadzu GC-94A, detector: FID, column: 50 m Fused silica capillary column 0.25 mm ID 0.25 μm film thickness 007 bonded phase, Resteck Co, carrier gas: He, 43.3 cm / sec) The contents (% by weight) of the DHA component relative to the total lipid were measured by injection (see Table 1a).

Comparison of DHA content of brain with changes in feed additives (unit:% by weight) ingredient content ingredient content ingredient content Control Lecithin Black sesame Pumpkin Oat Peanut Fudge Night fasting safflower seeds 12 14 14 14 12 12 14 12 12 12 12 12 12 12 12 12 12 White germination Germination Brown rice Malt Soybean Black pepper Sea tangle Carrots 14 14 14 14 12 12 12 12 12 12 12 12 12 12 12 12 Konjac manure mushroom situation mushroom control Gugija dandelion scoop red ginseng gyoji Omiza seokchangpo nabekae chrysanthemum gangjeong gangjeong 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12 12

As shown in Table Ia above, when the feed containing lecithin powder, black sesame powder, amber powder, yolk powder, white rice powder, germinated powder, malt powder and soybean powder is fed, the content of DHA contained in the brain is increased And it was found.

Thus, a mixture of 10 g of DHA powder and 10 g of each of the above-selected components was added to the feed to obtain a feed containing 10% (w / w) of the mixture, and each feed was divided into 10 male mice (Experimental group). At this time, as a control group, a mouse fed with a feed containing no mixture was used. The content of DHA contained in the brain extracted from the experimental group and the control group was measured by the method described above (see Table 1b).

Comparison of DHA contents of brain according to addition of mixed ingredients (unit:% by weight) DHA content in the brain Control group 12 17

As shown in Table 1b above, it was confirmed that DHA absorption could be enhanced when the selected components were mixed and fed with DHA.

Example 1-2 : Determination of the mixing ratio capable of exhibiting the learning ability promoting effect

And to determine an appropriate mixing ratio of each component selected in Example 1-1, which can exhibit the learning ability promoting effect. That is, 10 g of each of the mixed powders obtained by mixing the selected lecithin powder, black sesame powder, pumpkin powder, hosoe powder, white rice powder, germinated powder, malt powder and soybean powder with the DHA powder in the ratio shown in Table 2a below 100 g of feed were fed to 10 male mice three weeks old for 3 months.

The mixing ratio of the selected components ingredient Experimental group One 2 3 4 5 6 7 8 9 10 11 DHA Lecithin Black sesame Pumpkin Hodo White rice Germinated brown rice Malt Soybean 1 8 20 10 8 15 17 20 1 5 15 9 14 10 20 5 7 15 20 5 15 20 8 5 20 5 2 14 5 10 14 6 19 15 2 15 25 5 20 1 15 6 4 15 9 15 14 1 15 10 19 13 8 5 30 1 25 2 3 30 1 4 4 14 14 9 5 9 15 14 7 14 8 14 9 14 1 19 14 7 14 5 20 20 2 20 5 5 9 14 14 14 9 14 9 10 14 7 9

Then, the learning ability was evaluated using the mouse of each test group fed. That is, the mouse of each experimental group was placed at the starting point (S) of the complex type T-maze filled with water shown in Fig. 1, and the experiments reaching the target point G were performed 10 times, And the average number of times (number of erroneous responses) that reached the dead point 1-11 was measured (see Table 2b). As a control group, mice fed with feeds containing no selected components were used.

Comparison of mean time and number of false reactions according to mixture ratio of selected components Experimental group Average time (seconds) Number of false responses (times) Control group 1 Experiment group 2 Experiment group 3 Experiment group 4 Experiment group 5 Experiment group 6 Experiment group 7 Experiment group 8 Experiment group 9 Experiment group 10 Experiment group 11 55 47 28 48 26 45 27 46 29 28 47 27 5.7 4.3 1.8 4.2 1.9 4.0 1.6 4.5 1.7 1.8 4.4 1.9

As shown in Table 2b, it was confirmed that the mice of Experimental Groups 2, 4, 6, 8, 9 and 11 had a short average time and a marked decrease in the number of false positives.

Accordingly, it is preferred to use a mixture of 5 to 15 wt% of DHA powder, 5 to 15 wt% of lecithin powder, 1 to 10 wt% of black sesame powder, 5 to 15 wt% of amber powder, 1 to 10 wt% , 5 to 15% by weight of germinated fine powder, 2 to 8% by weight of malt powder, and 5 to 15% by weight of soybean powder are used, it is possible to efficiently absorb DHA, I could.

Example 2 : Sensory evaluation

100 g of the respective compositions prepared in the mixing ratios of Experimental Groups 2, 4, 6, 8, 9 and 11 of Example 1-3 were subjected to a total of 15 taste, color and smell scores Five points were measured (1 point: worst, 2 points: bad, 3 points: normal, 4 points: good, 5 points: best) (see Table 3a).

Sensory evaluation of compositions for promoting brain growth Experimental group flavor color smell 2 4 6 8 9 11 1.3 1.5 1.2 1.6 1.8 1.4 3.2 3.3 3.5 3.1 3.3 3.2 3.4 3.6 3.8 3.4 3.5 3.3

As shown in Table 3a above, the color and odor were maintained at the normal level, but the taste was very low.

To improve the taste, 100 g of each composition prepared in the mixing ratio of Experimental Group 6 of Example 1-3 was mixed with Blackhead powder, Kelp powder or 20 g of carrot powder to obtain respective mixtures, The sensory evaluation was carried out in the same manner as in (3b). At this time, a composition containing no additional components was used as a control group.

Sensory evaluation of the composition showing the learning ability promoting effect containing the additional ingredient Additional ingredient flavor color smell Control blackhead powder tideland powder carrot powder 1.2 3.8 3.4 3.6 3.5 3.7 3.6 3.5 3.8 3.4 3.7 3.5

As shown in Table 3b, it was found that the sensory characteristics of the taste can be improved by adding black powder, kelp powder or carrot powder to the composition showing the learning ability promoting effect of the present invention.

Example 3 : Preparation of a food containing a composition exhibiting a learning ability-promoting effect

The composition for promoting brain growth of the present invention was added to ordinary foods to produce foods showing the following growth promoting effect.

Example 3-1 : Obtaining a composition showing the learning ability-promoting effect

15 wt% of DHA powder, 15 wt% of lecithin powder, 10 wt% of black sesame powder, 10 wt% of pumpkin powder, 10 wt% of yolk powder, 15 wt% of white rice powder, 5 wt% of germinated fine powder, And 15% by weight of the powder were respectively quantified and mixed to prepare a composition exhibiting the learning ability promoting effect.

Example 3-2 : Manufacture of noodles exhibiting learning ability promotion effect

20 g of the composition prepared in Electrical Example 3-1, 700 g of wheat flour, 80 g of egg, and 200 g of water were mixed to prepare a dough, and a cotton pad was produced by a conventional noodle manufacturing method to produce noodles showing the learning ability promoting effect .

Example 3-2 : Preparation of biscuit showing learning ability promotion effect

20 g of the composition prepared in Electrical Example 3-1, 700 g of wheat flour, 200 g of milk and 80 g of egg were mixed to prepare a dough, and a biscuit showing a learning ability promoting effect was produced by a conventional biscuit manufacturing method.

Example 3-3 : Preparation of beverage exhibiting learning ability promotion effect

20 g of the composition prepared in Example 3-1, 10 mg of fruit flavor, 100 g of fruit juice, 10 mg of sodium benzoate and 900 ml of water were mixed to prepare a beverage exhibiting the learning ability promoting effect.

Example 3-4 : Production of soybean milk showing learning ability promotion effect

20 g of the composition prepared in Electrical Example 3-1 was mixed with 250 ml of soybean milk to produce soymilk exhibiting the learning ability promoting effect.

As described above, the present invention relates to a composition containing DHA and lecithin powder, black sesame powder, zucchini powder, yolk powder, white rice powder, germinated powder, malt powder and soybean powder, And a food showing the learning ability promoting effect comprising the composition. The food exhibiting the learning ability promoting effect of the present invention can improve the absorption efficiency of DHA and improve the learning efficiency and thus can be widely used for the development of food for the examinees.

Claims (5)

5 to 15 wt% of DHA powder, 5 to 15 wt% of lecithin powder, 1 to 10 wt% of black sesame powder, 5 to 15 wt% of amber powder, 1 to 10 wt% of egg yolk powder, 10 to 20 wt% of white rice powder, 5 to 15% by weight of a fine powder, 2 to 8% by weight of a malt powder and 5 to 15% by weight of a soybean powder. The method according to claim 1, A black powder, a kelp powder, a carrot powder or a konjac powder. A composition for promoting brain growth. 5 to 15 wt% of DHA powder, 5 to 15 wt% of lecithin powder, 1 to 10 wt% of black sesame powder, 5 to 15 wt% of amber powder, 1 to 10 wt% of egg yolk powder, 10 to 20 wt% of white rice powder, 5 to 15% by weight of a fine powder, 2 to 8% by weight of a malt powder and 5 to 15% by weight of a soybean powder. The method of claim 3, Black powder, kelp powder, carrot powder, konjac powder or a mixture thereof. Food that demonstrates the learning ability promotion effect. The method of claim 3, Fish, seaweed, noodles, bread, confectionery, beverage, meat, fish, natural product, sauce, or rice. Food that demonstrates the learning ability promotion effect.

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