KR101075065B1 - Antioxiative mixture food of making well-nourished rice - Google Patents

Abstract

The present invention relates to an antioxidant nutritious rice food mixture, jujube 3-7 parts by weight, chestnut 5-9 parts by weight, pine nuts 2-6 parts by weight, ginkgo 4-7 parts by weight, altitude 5-9 parts by weight, waxy black rice 15 By providing a food mixture for preparing nutritious rice comprising ~ 30 parts by weight, 10-17 parts by weight of frost, 25-40 parts by weight of green rice, 0.5-1.5 parts by weight of kelp, 1 to 3 parts by weight of walnuts and 1 to 3 parts by weight of rice bran, It relates to an invention that can maximize the content of vitamin C, vitamin E, polyphenols, flavonoids, and provide an antioxidant enhancement effect such as metal ion removal ability.

Description

ANTIOXIATIVE MIXTURE FOOD OF MAKING WELL-NOURISHED RICE

The present invention relates to a food mixture for producing nutritious rice to enhance the antioxidant effect and to activate the antioxidant effect and a method of producing the same.

Recently, it has been found that active oxygen generated in vivo reacts with unsaturated fatty acids to produce lipid peroxide, which adversely affects the human body. For example, lipid peroxide acts on nucleic acids and proteins, causing various diseases (arteriosclerosis, stroke, angina pectoris, myocardial infarction, hypertension, carcinogenesis, cancer metastasis, diabetes, cataracts, gastric ulcer, duodenal ulcer, respiratory disease, atopic dermatitis). , Burns, blemishes, freckles, Alzheimer's dementia, Parkinson's disease, and aging).

Due to these effects, the importance of developing antioxidant foods has emerged. Among them, catechins and procyanidins, which are plant components, have been found to have antioxidant properties on biolipids. Therefore, the method of applying these to medicines and cosmetics is examined. However, the known catechins and procyanidins have a weak effect compared to the existing antioxidants, and there is a problem that they are not sufficient to be used as pharmaceutical and cosmetic raw materials.

On the other hand, gallate-type catechins (epicatechin gallate and epigallocatechin gallate) having gallate groups are hydrolyzed using enzymes, acids and alkalis as catalysts, and the gallate groups are liberated as molar assets to improve antioxidant power. Although the method is known, there are drawbacks in that the process is complicated and high in cost, and there is a problem in that it is not sufficient to be used as a food, pharmaceutical and cosmetic raw material in terms of antioxidant power.

In addition, research is being conducted to find substances with new activity from numerous natural products. In addition, research has been conducted to obtain a food material having improved efficacy and safety by chemically synthesizing a derivative that is structurally similar to a unique ingredient having an antioxidant activity, but has not yet obtained a clear result.

The present invention provides a nutritious rice that can be easily taken and consumed in a general home as a functional food having the above-described antioxidant activity, but by providing a suitable mixing ratio between food mixtures and respective mixtures for preparing nutritious rice, It is an object of the present invention to provide a food mixture for preparing nutritious rice and a method of producing the same, while maximizing antioxidant efficacy and allowing a variety of nutrients to be consumed.

The food mixture for producing nutritious rice according to the present invention is jujube 3-7 parts by weight, chestnuts 5-9 parts, pine nuts 2-6 parts, ginkgo 4-7 parts, altitude 5-9 parts by weight, waxy black rice 15-30 weight Part, characterized in that it comprises 10 to 17 parts by weight of frost, 25 to 40 parts by weight, 0.5 to 1.5 parts by weight of kelp, 1 to 3 parts by weight of walnuts and 1 to 3 parts by weight of rice.

Here, the jujube, chestnut, pine nuts, ginkgo, rice eyes, shiitake, black rice, frosted, green rice, kelp and walnut are characterized in that the vacuum packaging.

In addition, the nutritious rice according to the present invention is characterized in that the rice and the above-described food mixture is mixed by mixing in a weight ratio of 1 to 0.3 ~ 1.

Since the food mixture for producing nutritious rice of the present invention includes jujube, chestnut, pine nuts, ginkgo, rice eyes, shiitake, black rice, frost tea, green rice, kelp, and walnut, vitamins having an antioxidant effect when mixed with rice to prepare nutritious rice It can maximize the content of C, vitamin E, polyphenols and flavonoids, and provides an improvement in antioxidant effects such as metal ion removal ability.

In the present invention, by mixing a variety of ingredients in the rice, while allowing a variety of nutritional intake with carbohydrates as the main energy source, it was also possible to obtain the effect to maximize the antioxidant action.

To this end, all the foods that can be mixed in the experiments were all experimented, and the food mixtures specialized in antioxidant activity were selected, while the various effects were evenly distributed. Next, each of these mixing ratios was tested to obtain an optimum mixing ratio as follows.

Hereinafter, with reference to the accompanying drawings and charts will be described in detail with respect to the food mixture for producing nutrient rice and the method for producing the same according to the present invention.

Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and only the embodiments make the disclosure of the present invention complete, and the general knowledge in the technical field to which the present invention belongs. It is provided to fully convey the scope of the invention to those skilled in the art, and the present invention is defined only by the scope of the claims. Like reference numerals refer to like elements throughout.

The food mixture for producing nutritious rice according to the present invention is jujube 3-7 parts by weight, chestnuts 5-9 parts, pine nuts 2-6 parts, ginkgo 4-7 parts, altitude 5-9 parts by weight, waxy black rice 15-30 weight Part, characterized in that it comprises 10 to 17 parts by weight of frost, 25 to 40 parts by weight, 0.5 to 1.5 parts by weight of kelp, 1 to 3 parts by weight of walnuts and 1 to 3 parts by weight of rice.

Here, the weight part means a relative weight ratio between materials, and may also be used as a weight%.

First, look at the type and content ratio of the food mixture for producing nutritious rice according to the present invention.

Jujube

Jujube contains protein, fat, saponin, glucose, fructose, organic acid and various inorganic elements such as calcium, phosphorus, magnesium, iron and potassium. In particular, since jujube contains a large amount of vitamin C, it serves to provide vitamin C for antioxidant enhancement.

Jujube according to the present invention uses a semi-dried form, it may be used to remove the seed. Jujube is preferably mixed by 3 to 7 parts by weight of the whole mixture, if less than 3 parts by weight of jujube may be insufficient vitamin C content after cooking rice, if the jujube mixture exceeds 7 parts by weight glucose And a large amount of fructose is secreted sweetness may be stronger, may lower the preference.

night

Chestnuts contain carbohydrates, proteins, fats, calcium, vitamins A, B, and C, which are good for human development and growth. In particular, the present invention serves to provide a sugar that can promote the digestion of nutritious rice, and serves to provide an enzyme that enhances gastrointestinal function.

Chestnuts according to the present invention may be used peeled raw chestnuts or dried chestnuts, may be used as it is, or may be used in a sliced form. It is preferable to mix 5-9 weight part of chestnuts in the whole mixture. When the chestnut is mixed at less than 5 parts by weight, a balanced digestion of various mixtures may not be performed properly, and when the amount of chestnut is mixed at more than 9 parts by weight, the sweetness may become stronger and the taste may be reduced.

Pine nuts

Pine nuts have been widely used as a nutritious tonic since ancient times, and are foods that have three elements: anti-obesity, cosmetic effects, and physical and mental strengthening. In particular, pine nuts are high-calorie foods rich in fat and protein. Especially, they are rich in vitamin B and fats are unsaturated fatty acids that soften skin and lower blood pressure.

Pine nuts according to the present invention is used in the form of a peeled and preferably mixed 2 to 6 parts by weight of the total mixture. If pine nuts are added in less than 2 parts by weight of the unsaturated fatty acid may be insufficient antioxidant activity, and when the amount of pine nuts exceeds 6 parts by weight of calories may be increased and may be unsuitable for diet.

Bank

Ginkgo is effective in relieving asthma and cough, it is also effective in women's fevers, and in hypertension, nervous breakdowns and eye diseases. In particular, flavonoids contained in the ginkgo may play a role in promoting antioxidant activity.

Therefore, in the present invention, it is preferable to use the peeled ecological one, and it is preferable to mix 4-7 parts by weight of the whole mixture.

If the ginkgo is mixed less than 4 parts by weight can not obtain the antioxidant effect of the desired form, when the mixing amount of the ginkgo exceeds 7 parts by weight, the unique flavor of the ginkgo is increased, the taste becomes stronger and may be reduced.

Elevation

Elevated polysaccharides, including retinan in the six kinds of sugars, including anti-tumor substances, and performs anticancer, anti-tumor action, immune function. In addition, it has a good ingredient to strengthen the liver function, and has a good ingredient to get rid of bad blood stuck in the body and stimulate the appetite. In particular, since ergosterol of shiitake is changed to vitamin D ₂ by the sun's ultraviolet rays, it provides a function of preventing rickets and treating anemia.

In the present invention, the raw shiitake may be used as it is, or the dried shiitake may be used by cutting it into an appropriate size, and it is preferable to mix as much as 5 to 9 parts by weight of the total mixture. If less than 5 parts by weight, such as appetite enhancement and anti-tumor effects may be insignificant, and if more than 9 parts by weight may increase the unique flavor of the altitude, may reduce the taste.

Black beauty

Waxy black rice plays a role in driving antioxidant activity according to the present invention. In particular, chakbyeonmi is excellent in antioxidant activity, which is a function of removing active oxygen that promotes aging, promotes blood circulation by activating visceral activity, and provides reinforcing and nourishing tonic effect.

In addition, it is rich in polyphenol compounds and selenium, which is effective in preventing various cancers, and is rich in proteins, fats, vitamins B ₁ , B ₂ , E, phosphorus, iron, and calcium, which form a skeleton. It functions to help growth and development.

In addition, the black rice warms the cold colon, active bowel movements can be made to prevent constipation, can excrete harmful substances and provide the effect of breeding good bacteria in the intestines.

It is preferable to mix 15 to 30 parts by weight of the waxy black rice as described above. If less than 15 parts by weight of waxy black rice can not be obtained the desired antioxidant effect, if more than 30 parts by weight is showing an antioxidant effect similar to the case below, the efficiency of the cost may be lowered.

Seo tae

Isoflavones of Seoritae are four times more resistant to aging and anticancer than regular soybeans. In addition, Frosty contains flavonoids or saponins, which have antioxidant activity to remove free radicals that are harmful to the body, and vitamin E, potassium, which helps expand blood vessels and lower blood pressure, and calcium, which softens vascular muscles. Keep it normal.

In addition, it improves the function of the kidneys that manage life energy to ensure urination is normal, and contains anti-inflammatory ingredients to subside inflammation.

Since all of the advantages of the above-mentioned frost tea serves to assist the antioxidant action, it is preferable to mix the frost tea in the present invention 10 to 17 parts by weight of the total mixture. Both raw and black soybeans can be used, and if less than 10 parts by weight of frost is not able to achieve the desired nutritional and antioxidant effects, and if it is more than 17 parts by weight, the solid content in the rice can increase and the taste can be reduced. .

Gourmet

Glutinous raw rice is a food that can be quickly digested and absorbed quickly when gastrointestinal function is recovered. In particular, salted alkaline rice protects liver, stomach and kidney function, has an excellent effect on diabetics, and may help women's skin beauty.

Therefore, it is preferable to add only 25-40 weight part of the whole mixture in this invention. When less than 25 parts by weight of starch is added, it may not be able to facilitate the digestion of other mixtures smoothly, and when the amount of the mixture is more than 40 parts by weight, digestion may be excessively promoted, resulting in insufficient absorption of other nutrients. .

Kelp

Kelp contains a lot of iodine, which is used to make thyroid hormones. In addition, it contains alginic acid, which is effective in preventing constipation and prevents rapid rise and fall of blood sugar, and is rich in vitamins C and E, which performs a function of preserving skin shiny and elastic.

In addition, it functions to empty the intestines to help calcium absorption, and contains iodine, zinc, sulfur, iron, and calcium components that make up the hair, thereby providing a hair loss prevention effect. Next, it has a hangover prevention and liver disease prevention effect, rich in minerals to prevent swelling and constipation and active metabolism to provide the effect of preventing obesity.

Therefore, in the present invention, it is preferable to mix 0.5 to 1.5 parts by weight of the mixed amount of kelp in the whole mixture. If the kelp is less than 0.5 parts by weight, the anti-obesity effect of the antioxidant activity can be weakened, and if the amount of kelp mixture exceeds 1.5 parts by weight, the taste of kelp may be emphasized and the preference may be reduced.

Walnut

Walnut is a high-calorie protein and nutritional value, high in calories and high in calories. It is effective in preventing insomnia, colds, asthma, brain cell activation, blood circulation, alopecia, and constipation due to nervous breakdown. Do this. In addition, rich in minerals and vitamins play a role in providing anti-aging and tonic effect.

In the present invention, it is preferable to mix 1 to 3 parts by weight of the total mixture, and when the amount of walnuts is less than 1 part by weight, a desired amount of protein cannot be obtained, and when the amount of walnuts is more than 3 parts by weight, the calories are too high. Can lose.

Rice eyes

Rice eye performs physiological activation function, lean body fat reduction function and increase muscle mass. In addition, it performs an antioxidant action, helps to prevent cell aging and improve immune function. In particular, by actively stimulating the blood flow to the headache, nervous breakdown, nervous gastrointestinal disease, sleep aids, promotes energy metabolism and prevents obesity.

In addition, it reduces triglycerides in the blood, improves liver function, helps prevent adult diseases, and is rich in dietary fiber to maintain balance of intestinal bacteria, remove metal ions and pesticides, prevent constipation, and reduce the risk of colon cancer. Perform the function.

Therefore, it is preferable to mix 1 to 3 parts by weight of the rice bran according to the present invention. If rice flakes are added in an amount less than 1 part by weight, the metal ion removal ability may be weakened to enhance the antioxidant effect. If the amount of rice flakes exceeds 3 parts by weight, the increase in antioxidant effect may not be large compared to the weight increase, resulting in inefficient mixing. have.

The food mixture for producing nutritious rice according to the present invention is prepared by the above-described process.

First, jujube 3-7 parts by weight, chestnuts 5-9 parts by weight, pine nuts 2-6 parts by weight, banks 4-7 parts by weight, altitude 5-9 parts by weight, waxy black rice 15-30 parts by weight, frosted 10-17 parts by weight , 25 to 40 parts by weight of starch, 0.5 to 1.5 parts by weight of kelp, 1 to 3 parts by weight of walnuts and 1 to 3 parts by weight of rice snow are mixed, and the mixed raw materials are pretreated according to their characteristics.

As described above, the above-described mixture according to the present invention can be maximized the antioxidant action by foods such as black rice, frosted rice, rice snow, in addition to acetic acid (acetic) among vitamin C or organic acids, especially in jujube acid, citric acid, lactic acid, maleic acid and tartaric acid) can be further mixed with antioxidants. Therefore, the nutritious rice according to the present invention exhibits excellent properties in the antioxidant effect, looking at the examples and results according to the following.

Example 1

300g of white rice, 70g of green rice, 35g of black rice, 30g of frosted rice, 15g of chestnut, 10g of jujube, 8g of pine nuts, walnut 4g, 12g of ginkgo, 12g of shiitake mushrooms, 1g of kelp and 3g of kelp Water extract was prepared as a sample using a pre-mixed mixture.

Example 2

It was cooked under the same conditions as in Example 1, and the methanol extract for the experiment was prepared as a sample using a mixture of pre-cooked state.

Comparative Example 1

Mixed grains were prepared by mixing 8 g of pine nuts, 12 g of ginseng, 12 g of ginseng, 35 g of chalcedony, 30 g of frosted rice, and 70 g of green rice, and preparing the mixed rice.

Comparative Example 2

It was cooked under the same conditions as in Comparative Example 1, and the methanol extract for the experiment was prepared as a sample using a mixture of pre-cooked state.

Comparative Example 3

White rice was prepared by preparing 500 g of white rice, and the water extract for the experiment was prepared as a sample using a mixture of inverted odor.

Comparative Example 4

White rice was prepared by preparing 500 g of white rice, and the methanol extract for the experiment was prepared as a sample using a mixture of pre-cooked state.

Next, as a result of the antioxidant measurement for the above-described comparative examples and examples it was obtained the following results.

1 is a graph comparing the content of vitamin C contained in the nutrient rice and the comparative example according to the present invention.

Vitamin C acts as a reducing agent (antioxidant effect), acts as a collagen synthesis, a natural antioxidant, aids the absorption of iron in the small intestine, and is involved in the biosynthesis and immune function of carnitine. It also strengthens the gums, helps to produce antistress hormones and interferons, and makes them resistant to cancer. In addition, it can reduce cholesterol levels in the body and provide effects such as prevention of arteriosclerosis and hypertension.

Therefore, the content of vitamin C as an antioxidant nutritional ingredient contained in the nutritious rice according to the present invention was compared, and the measurement of vitamin C was performed as follows. And the results are shown in Figure 1 and Table 1 below.

To 0.2 mL of each of the above examples and comparative examples, 0.8 mL of 10% Tri Chloro Acetic Acid (TCA) was added, followed by centrifugation at 12,000 rpm for 10 minutes. Then, 1.5 mL of distilled water and 10% folic phenol were added to 0.5 mL of the supernatant. 0.2 mL of reagents were added and mixed.

Next, after standing at room temperature for 10 minutes, 10 mm cells were used and absorbance was measured at 760 nm.

At this time, after preparing a calibration curve using vitamin C (L (+)-Ascorbic acid; Sigma Chemical Co., USA) as a standard material, the vitamin C content of the extract was expressed in mg%.

TABLE 1

Referring to Table 1 and Figure 1 in the case of nutritious rice according to the present invention, water extraction (Example 1), methanol extraction (Example 2) both grains (Comparative Example 1, Comparative Example 2) and white rice (Comparative Example 3, In the case of Comparative Example 4) it can be seen that it shows a significantly higher vitamin C content.

Therefore, it can be seen that the nutritious rice according to the present invention shows excellent antioxidant capacity. In addition, it is rich in vitamin C, it is possible to prevent scurvy, collagen synthesis abnormalities of the connective tissue, to prevent bone pain or fractures, prevent the occurrence of gastrointestinal disorders.

2 is a graph comparing the content of vitamin E contained in the nutrient rice according to the present invention and the comparative example.

Tocopherol derivatives, which are natural antioxidants in vitamin E, are generally known to have four kinds of α, β, γ, and δ, and their effects as antioxidants are δ-tocopherol, followed by α-, β-, and γ-tocopherol. Tocopherols are toxic and do not color in added foods. In addition, it exhibits antioxidant activity, such as the loss of free radicals and the detrimental action of lipid peroxide in vivo.

Therefore, the content of vitamin E as an antioxidant nutritional ingredient contained in the nutritious rice according to the present invention was compared, and the measurement of vitamin E was performed as follows. The results are shown in FIG. 2 and Table 2 below.

After homogenizing the nutritious rice raw material and white rice and grain rice raw material, weigh 5g each sample accurately, add 4 mL of distilled water and 10 mL of isopropanol at 80 ° C., and then remove about 5 g of water from the sample. About anhydrous MgSO ₄ was added. An extraction solvent (n-hexane: ethyl acetate, 90:10, v / v) containing 25 mL of 0.01% BHT was added thereto, followed by extraction for 1 minute using a homogenizer.

The extract was filtered using a Bell jar filtration apparatus (Pyrex, USA), and the homogenized sample was filtered. Then, 5 mL of isopropanol and 30 mL of extraction solvent were added to the remaining residue, and the resultant was filtered again. The filtrate was transferred to a 100 mL volumetric flask, and then purified by extraction solvent, 2 mL of the extract was concentrated with nitrogen gas, redissolved in 1 mL of a mobile phase, filtered through 0.45 μm nylon membrane filter, and then purified by HPLC. Injected.

HPLC instrumentation was performed using Solvern Delivery pump M 930 (Younglin Inc., Korea) and Model LC 305 fluorescence detector (Thermo Separation Products Inc., CA, USA), and the analytical column was Lichrosphere Diol 100 from Merck (Darmstadt, Germany). A column (250 × 4 mm, id 5 mm) was purchased and used as a recorder. JASCO 807-IT (Jasco International Co., Tokyo, Japan) was used.

The wavelength of the fluorescence detector was 290 nm of excitation wavelength and 330 nm of emission wavelength. The mobile phase was n- hexane containing 1.3% isopropanol, and the flow rate was 1.0 mL / min. It was 20 microliters.

Tocopherols and tocotrienol kits (Merck, Darmstadt, Germany) were used as standards and the vitamin E content was expressed in mg%.

TABLE 2

Referring to Table 2 and FIG. 2, the content of vitamin E in white rice was the smallest as 1.26 mg% and only β-tocopherol was contained. However, the grains were detected in vitamin E except β-Tocotrienol and δ-Tocotrienol, and the total content was 19.24 mg%, which was higher than that of white rice. Meanwhile, in the case of nutritious rice, which is a raw material of the present invention, all of vitamin E except β-Tocotrienol and δ-Tocotrienol were detected, and the total content was 39.32 mg%, which was about twice as much as the grain.

Therefore, it can be seen that the nutritious rice according to the present invention is rich in vitamin E and shows excellent antioxidant ability. In addition, it is rich in vitamin E can improve physiological function, reproductive and muscle function, antioxidant function. Therefore, vitamin E provides effects that can prevent reproductive function, abortion, abortion, infertility, anemia, muscle atrophy.

Next, polyphenols are important antioxidants. The physiological function of the polyphenol compound has an action of preventing oxidation, that is, an antioxidant function, which may contribute to aging inhibition, health maintenance and disease prevention. In addition, polyphenol compounds prevent the absorption of cholesterol (cholesterol) because it lowers the level of cholesterol (cholesterol) in the blood.

Therefore, in the present invention, the content of polyphenols contained in nutrient rice was compared as follows.

Figure 3 is a graph comparing the content of polyphenols contained in the nutrient rice and the comparative example according to the present invention.

The content of the total polyphenolic compound was analyzed based on the fact that Folin-Ciocalteu reagent was reduced from yellow to molybdenum blue as a result of being reduced by the polyphenolic compound of the extract under alkaline conditions. 0.5 mL of 50% Folin-Ciocalteu reagent and 1 mL of saturated Na ₂ CO ₃ solution and 7.5 mL of distilled water were added in order to form an alkaline condition with 1 mL of the extract according to the above Examples and Comparative Examples.

Next, after 30 minutes, the absorbance value of the reaction solution was measured at 760 nm, and 0.1% gallic acid (Sigma Chemical Co., USA) was used as a standard. After preparing the calibration curve, the total polyphenol content of the extract was expressed in mg / mL.

[Table 3]

Referring to Table 3 and Figure 3 in the case of nutritious rice according to the present invention water extraction (Example 1), methanol extraction (Example 2) both grains (Comparative Example 1, Comparative Example 2) and white rice (Comparative Example 3, In the case of Comparative Example 4), it can be seen that the polyphenol content is significantly higher. Therefore, it can be seen that the nutritious rice according to the present invention shows excellent antioxidant capacity. In addition, as an additional function of polyphenols, anti-mutation, anti-cancer, removal of blood cholesterol, inhibition of blood pressure rise, inhibition of blood sugar rise, platelet aggregation inhibition, antibacterial, antiviral, tooth decay prevention, anti-ulcer, anti-allergy and food oxidation, anti The effect as a tooth decay agent can be obtained.

In addition to polyphenols, flavonoids may be mentioned as antioxidant nutritional ingredients according to the present invention. Among the flavonoids, apigenin is particularly effective in treating physiological activities such as cancer prevention and neuroprotective effects, anti-inflammatory and antibacterial effects, and treatment of rheumatoid arthritis. In addition, in recent years, as the antioxidant effect of the flavonoid component is emphasized, since the case of using as an antioxidant for food in a purified state of the two components, the content of flavonoids contained in the nutritious rice according to the present invention was investigated as follows.

Figure 4 is a graph comparing the content of flavonoids contained in the nutrient rice and the comparative example according to the present invention.

As reagents for flavonoid detection, quercetin (reagent) and ethanol (reagent) are used, and 0.9 mL of 80% ethanol is added to 0.1 mL of the extracts of each of the above examples and comparative examples. 0.1 mL of 10% aluminum nitrate, 0.1 mL of 1 M potassium acetate and 4.3 mL of 80% ethanol were added to the mL and mixed.

Next, after leaving for 40 minutes at room temperature, the liquid layer was used for the 10 mm cell, and water absorbance was measured at 415 nm using a control solution.

Next, the difference in the absorbance of the addition of 0.1 ml of water instead of the aluminum nitrate solution in the reagent was used, and the flavonoid content (mg%) was measured in comparison with the calibration curve.

After preparing a calibration curve using 0.03% Quercetin (Sigma Chemical Co., USA) as a standard, the total flavonoid content of the extract was expressed in mg%.

[Table 4]

Referring to Table 4 and Figure 4 in the case of nutritious rice according to the present invention, water extraction (Example 1), methanol extraction (Example 2) both grains (Comparative Example 1, Comparative Example 2) and white rice (Comparative Example 3, In the case of Comparative Example 4) it can be seen that it shows a significantly higher flavonoid content. Therefore, it can be seen that the nutritious rice according to the present invention shows excellent antioxidant capacity.

Next, the antioxidant power of the nutritious rice by the above-mentioned nutrients was measured.

5 is a graph measured using the antioxidant power ABTS of the nutrient rice and the comparative example according to the present invention.

The antioxidant power according to the present invention is ABTS

It was measured using (2,2'-azinobis- (3-ethylbenzothiazoline-6-sulphonic acid)).

First, 7.4 mM of ABTS and 2.6 mM of potassium persulphate were left in the cow for 12 hours or longer to form cyan (ABTS · ⁺ ) radicals, and the solution was refrigerated.

Next, the Radical stock solution was diluted so that the absorbance value was ≦ 1.5 at 734 nm. 20 mL of Example and Comparative extracts were added to 1 mL of this diluted solution, and the change in absorbance was measured after exactly 30 minutes. Ascorbic acid equivalent antioxidant capacity (AEAC) of the sample was calculated by preparing a standard curve using 0.1 mM ascorbic acid.

TABLE 5

Referring to Table 5 and Figure 5, in the case of nutritious rice according to the present invention, water extraction (Example 1), methanol extraction (Example 2) both grains (Comparative Example 1, Comparative Example 2) and white rice (Comparative Example 3, In the case of Comparative Example 4), it can be seen that the antioxidant power is significantly higher.

Next, the metal ion removal ability increased by the antioxidant power of the nutritious rice according to the present invention was investigated.

Figure 6 is a graph comparing the metal ion removal ability of the nutrient rice according to the present invention and the comparative example.

The metal ion removal ability was measured on the basis of the basic reaction principle that Fe ²⁺ ions were removed by the antioxidant component in the sample extract to no longer form a ferrozine-Fe ²⁺ complex.

2 mM ferrous chloride (FeCl ₂ · 4H ₂ O) and 5 mM ferrozine (3- (2-pyridyl) -5,6-bis in 1 mL of each extract according to the above examples and comparative examples 100 μL of 4- (4-phenylsulfonic acid) -1,2,4-triazine) was added, and methanol was mixed for a certain amount to adjust the absorbance value. The mixture was left at room temperature for 10 minutes and the absorbance of the reaction solution was measured at 562 nm. The absorbance difference between the spheres and the non-addition spheres is expressed as a percentage (%) to indicate the metal ion removal ability.

TABLE 6

Referring to Table 6 and Figure 6, in the case of nutritious rice according to the present invention, water extraction (Example 1), methanol extraction (Example 2) both grains (Comparative Example 1, Comparative Example 2) and white rice (Comparative Example 3, In the case of Comparative Example 4), it can be seen that the metal ion removal ability is significantly higher.

Next, sensory tests were performed on the examples and comparative examples of the cooked state.

Example 3

A nutritious rice was prepared by mixing 300g of white rice, 70g of green rice, 35g of black rice, 30g of frosted rice, 15g of chestnut, 10g of jujube, 8g of pine nuts, 4g of walnuts, 12g of ginkgo, 12g of shiitake mushrooms, 1g of kelp, 3g of kelp, and rice. Taste, aroma, color, texture and overall acceptability were measured.

Comparative Example 5

Mixed grain rice was prepared by mixing 8 g of pine nuts, 12 g of ginseng, 12 g of black rice, 35 g of frosted rice, 30 g of frosted rice, and 70 g of green rice, and measuring the taste, aroma, color, texture, and overall acceptability.

Comparative Example 6

White rice was prepared by preparing 500 g of white rice, and the taste, aroma, color, texture, and overall preference of the rice were measured.

[Sensory test]

The sensory test was conducted on 12 students of the Department of Food and Biotechnology who had been trained to have the ability to identify taste, aroma, color, texture, and overall acceptability. Indicated.

TABLE 7

As can be seen from Table 7, as a result of the sensory test, it was found that the nutritious rice shows the best results in the order of nutritious rice, multigrain rice, white rice. In addition, among the nutritious rice, especially when the rice and the food mixture is mixed at a weight ratio of 1 to 0.3 ~ 1 showed the best preference. Next, in the case of flavor and color, there was no significant difference between nutritious rice and multigrain rice, but it was found that white rice had the lowest palatability as a result.

In addition, in the general taste drawing, the nutritional rice was also excellent in sensory taste in the order of nutritious rice, multigrain rice, and white rice in the same way as the taste sensory test result.

As described above, the food mixture for producing nutritious rice according to the present invention includes jujube, chestnut, pine nuts, ginkgo, rice eye, shiitake, black rice, frosted rice, seaweed, kelp and walnut which can maximize the antioxidant power of cooked nutritious rice Doing. In addition, the content of vitamin C, polyphenols, flavonoids can be maximized by the appropriate mixing ratio of each component food, and the improvement of metal ion removal ability and the like can be improved.

Although the embodiments of the present invention have been described above with reference to the accompanying drawings, the present invention is not limited to the above embodiments and can be manufactured in various forms, and having ordinary skill in the art to which the present invention pertains. It will be understood by those skilled in the art that the present invention may be embodied in other specific forms without changing the technical spirit or essential features of the present invention. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

1 is a graph comparing the content of vitamin C contained in the nutrient rice and the comparative example according to the present invention.

Figure 2 is a graph comparing the content of vitamin E contained in the nutrient rice and the comparative example according to the present invention.

Figure 3 is a graph comparing the content of polyphenols contained in the nutrient rice and the comparative example according to the present invention.

Figure 4 is a graph comparing the content of flavonoids contained in the nutrient rice and the comparative example according to the present invention.

5 is a graph measured using the antioxidant power ABTS of nutrient rice and Comparative Example according to the present invention.

Figure 6 is a graph comparing the metal ion removal ability of the nutrient rice and the comparative example according to the present invention.

Claims (3)

Jujube 3-7 parts, chestnuts 5-9 parts, pine nuts 2-6 parts, ginkgo 4-7 parts, altitude 5-9 parts, brown black rice 15-30 parts, frosted 10-17 parts, green rice Food mixture for preparing nutritious rice comprising 25 to 40 parts by weight, kelp 0.5 to 1.5 parts by weight, walnuts 1 to 3 parts by weight, and rice eyes 1 to 3 parts by weight. The method of claim 1, The jujube, chestnut, pine nuts, ginkgo, rice eyes, shiitake, black rice, frosted, green rice, kelp and walnuts are stored in a vacuum packaging food mixture for the production of nutritious rice. A nutritious rice characterized in that the rice and the food mixture of claim 1 were mixed in a weight ratio of 1 to 0.3 ~ 1.

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