KR101484705B1 - Method for processing Sorghum bicolor with high biological activity and product using the same - Google Patents

Abstract

TECHNICAL FIELD The present invention relates to a water-processing method having high physiological activity and a processed product using the same.

Description

 TECHNICAL FIELD The present invention relates to a method for processing a high-physiological saline solution and a processed product using the same,

TECHNICAL FIELD The present invention relates to a water-processing method having high physiological activity and a processed product using the same.

Sorghum (Sorghum bicolor) is a perennial plant belonging to the almond plant family, which is cultivated edibly in North Africa and Asia. According to the folk medicine, the main ingredient of sorghum is known to have various functions such as improvement of appetite, promotion of digestion, maintenance of body temperature, gastrointestinal protection and detoxification. The major components of sorghum are tannins, phenolic acids, antocyamins, phytosterols, policosanols, and especially those in millet. (Awika JM et al., Comparative antioxidant, antiproliferative and phase enzyme inducing potential of sorghum (sorghum bicolor) varieties. Food Sci. Technol. 42: 1041-1046, 2009) It has been reported that it enhances immune function by increasing cell proliferating ability and cytokine production, and is effective for prevention of heart disease by lowering cholesterol (Rhu HS, Enchancing effect of sorghum bicolor L. Moench extracts on mouse spleen and macrophage cell activation. Korean Diet Assoc., 19: 176-182, 2006). In the United States, it is used as a substitute for people who produce animal feed and allergic to wheat gulutene. In Africa, it is made into porridge for the treatment of digestive system diseases. In addition, not only Korea, but also Japan, China, India and Central and South America are consuming millet in various forms such as alcohol, confectionary, rice cakes, and candy.

These processed foods are processed through methods such as water immersion, heating (or increase), and the like. However, there is a problem that total polyphenol, antioxidant activity, and hypoglycemic activity (a-glucosidase inhibitory activity), which are the major physiological activities of sorghum during such processing, are reduced. Extruder method using extruder can produce products in a relatively short time due to heat and mechanical energy (Kim, JT et al., Characteristics of extruded bran by screw combination and control of process variables, Korean Journal of Food Science and Technology, 28 (1), 169 -178, 1996), the characteristics of the final product such as the texture of the final product, texture and feel in the mouth are required by the combination of grains and process variables. However, even though these extrusion methods have many advantages, the total polyphenol content and antioxidant properties of the processed products are reduced by more than 60% compared to those before processing (Food Chemistry 113, 989-996, 2009).

A comparison of the electron donating ability, reducing power, antimicrobial activity and a-glucosidase inhibitory activity according to Sorghum bicolor cultivars (Sasa Jinjin et al., Korean Journal of Food Science and Technology, 42 (5), 598-604 , 2010), it was reported that there was a difference in the bioactivity between the 70% ethanol extracts of various species depending on the electron donating ability, reducing power, total phenol content, total flavonoid content, antimicrobial and alpha-glucosidase inhibitory activity, Nutritional and physiological functions of methanol extracts containing acetylcholine esterase-inhibiting substances (Song Jung Eun et al., Journal of the Korean Society of Food Science and Nutrition, 23 (2), 226-232 (2012)) showed that anti- The optimal extraction conditions for the inhibition activity were 40 to 12 hours in 80% methanol. In a pharmaceutical composition for preventing and treating diabetes comprising an extract of Angiospermium as an active ingredient (Application No. 10-2010-0073323), the extract of Angiospermum exudates an excellent inhibitory activity against a carbohydrate digestive enzymes a-amylase and a-glucosidase, And to provide a pharmaceutical composition for the prevention and treatment of diabetes and a health functional food. Also, the patents related to the method of manufacturing processed foods using the millet are as follows: milled rice wine and its manufacturing method (Application No. 10-2010-0136996), a method of manufacturing an edible tofu enhanced with tannin component and dietary fiber (Application No.: 0001638). However, in most papers, the physiological activity and functionality of sorghum are extracted with solvents such as ethanol, and the efficacy of sorghum is assessed. We report on the method of sorghum processing that has the efficacy of sorghum in a form that we can easily ingest Few.

The object of the present invention is to solve the above problems and to solve the above problems and to provide a method of producing a food material in which the physiological activity of sorghum is maintained, It contributes to income increase.

Another object of the present invention is to provide a milled powder prepared by a milling method which does not decrease the physiological activity and a method for producing a processed product using the milled powder.

Another object of the present invention is to provide a process for producing a processed product in which physiological activity is maintained when added to various processed foods using such a processing method.

In order to accomplish the above object, the present invention provides a method for processing a highly physiologically active water, comprising the steps of putting the raw wheat germ into a swollen sweets molding machine to produce swollen sweets.

In an embodiment of the present invention, the operation of the expanded confectionery molding machine is preferably performed at a heating temperature of 180 ° C to 220 ° C, but is not limited thereto.

The water content of the mill is preferably 16 to 20%, and the processing time is preferably 2 to 4 seconds, but is not limited thereto.

In another embodiment of the present invention, the method is preferably, but not limited to, mixing 10% by weight of brown rice with 90% by weight of brown rice, 30% by weight of brown rice, and 70% by weight of brown rice. Also, in order to improve the texture and taste of the swollen sweets, the swollen sweets can be taken by mixing 1 to 10% by weight of edible blood in the swallow, but the swollen sweets are not limited thereto.

In the embodiment of the present invention, although gold wire was used, the number of red bellwaters, broom bellows, bellwort, mulberry, magpie, violet carpenter, red bellwort, red bellwort, Common varieties, such as common bollards, transplants, red-bellied millet, and red-bellied millet, have the same effect.

In one embodiment of the present invention, the physiological activity is preferably antioxidant or hypoglycemic, but is not limited thereto.

The present invention also provides the expanded confectionery produced by the present invention.

As can be seen from the present invention, it can be seen that the method of the present invention is a milling method which does not decrease the physiological activity as compared with other processing methods.

The present invention will now be described in more detail by way of non-limiting examples. The following examples are intended to illustrate the present invention and the scope of the present invention is not to be construed as being limited by the following examples.

Comparative Example  1: Physiological activity of sorghum before processing

The total polyphenol content was 700mg% and the blood glucose lowering ability was 65.37%. The total polyphenol content was 700mg% and the blood glucose level was 65.37% , And the electron donating ability was 89.51%.

Comparative Example  2: marinated rice

The total polyphenol content was 235.92 mg%, the blood glucose lowering ability was 11.43%, the antioxidant activity was 18.49%, and the total polyphenol content was 23.5% .

Comparative Example  3: Suwak Cake

After water was added to the millet, it was boiled for 18 hours at room temperature, and then water was removed. The pulp was steamed for 40 minutes with steamed rice cake, followed by lyophilization and pulverization. The total polyphenol content was 253.33 mg% 11.43% and 29.19%, respectively.

Example  1: 80 DEG C Heat number  extraction

10 g of the milled millet was taken with 200 mL of distilled water, and the mixture was gently stirred at 80 ° C for 30 minutes. After centrifugation, the supernatant was collected and analyzed for physiological activity. The total polyphenol content was 339.33 mg% %, And the antioxidant activity was 54.72%.

Example  2: 100 DEG C Heat number  extraction

10 g of the milled millet was taken and adjusted to 200 mL of distilled water. The mixture was gently stirred at 100 ° C for 30 minutes and centrifuged. The supernatant was collected and analyzed for physiological activity. The total polyphenol content was 374.08m% %, And antioxidative activity was 48.86%.

Example  3: 120 ° C Heat number  extraction

10 g of the milled millet was taken and adjusted to 200 mL of distilled water, and then gelled at 120 ° C for 30 minutes with stirring. The supernatant was centrifuged and analyzed for physiological activity. The total polyphenol content was 403.33m% % And antioxidative activity was 65.70%.

Example  4: Extrusion molding

The water content was adjusted to 30% by milling, and the mixture was equilibrated at 4 ° C for 24 hours. The mixture was expanded using a twin screw extruder and dried and pulverized to analyze its physiological activity. As a result, total polyphenol content was 319.9 mg%, blood glucose lowering ability was 9.68% and electron donating ability was 46.36%.

In the extrusion molding machine used in the present invention, the screws used in the experimental extrusion molding machine manufactured by Incheon Machinery Industry Co., Ltd. were in the same direction. The inner diameter of the barrel is 31.2 and the barrel is four (17.3). The rotation speed was fixed at 150 rpm under the operating conditions, the barrel (second inside) temperature was 90 ° C, the barrel temperature was 120 ° C, and the barrel (outermost) temperature was 130 ° C.

Example  5: Sweetened sweets

The water content was adjusted to 18% as it was in the form of grain without crushing the millet, and then put in a puffing machine to make a puffed sweets. When making swollen cookies, moisture is converted into steam during the expansion process of high temperature and high pressure, and the grain grains are expanded by the driving force. In this embodiment, the water content of the sorghum was adjusted to 18%, and the texture of the expanded sorghum was the best in this condition. More preferably, the water content of the millet is 16 to 19% before the moisture adjustment, so that the millet can be used as it is without adjusting the moisture content separately (if the water content is too low, it breaks well and is hard) (DDP-1, Delice Co., Ltd, Delhi Pop) was used. The heating temperature was set at 180 ~ 220 ℃ and the heating time was 2 ~ 4 seconds . The diameter of the expanding plate is 8.0 cm. (When the temperature is lower than 180 ° C, the grains are scattered and the molding is difficult. When the temperature is higher than 225 ° C, it is stretched and processing is difficult). As a result of analysis of physiological activity after pulverizing the swollen confectionery, total polyphenol content was 495.67 mg%, blood glucose lowering ability was 50.10% and electron donating ability was 84.10% when puffed at 180 ° C. At 200 ℃, total polyphenol content was 545.75mg%, blood glucose lowering ability was 77.20%, electron donating ability was 83.81%, total polyphenol content was 619.25mg%, blood glucose lowering ability was 79.47%, and electron donating ability 85.68%. It was found that the molding was not performed properly when the mill was puffed at a temperature lower than 180 ° C and higher than 230 ° C. The expanded confectionery device is not limited to the device of this embodiment, and a commercially available expander having a similar principle may be used.

Example  6: Brown rice  Sweetened sweets

In order to prepare puffed sweets with 100% syrup and to accept them as they are, the degree of palatability of the puffed sweets is low and the taste of puffed sweets is improved by adding brown rice. A ratio of 90% by weight of brown rice to 20% by weight of rice husk, 80% by weight of brown rice, 30% by weight of brown rice, and 30% by weight of brown rice were used. The brown rice seeds (85-94% After mixing 70% by weight of brown rice with the weight%, the expanded confection was prepared under the same conditions as in Example 5. (However, the operation of the apparatus at 240 캜 by the addition of brown rice was the best processability. Unlike conventional extrusion molding, it is a method of short-time puffing at high temperature by changing the mixing ratio as it is. It is considered that the physiologically active substance is not destroyed because the water content is low and the processing time is short. (The wheat is poured into a preheated circular plate and another circular plate on the top is lowered and instantly pressed and pressed, then the pressure is applied and then instantaneously opened and the pressure difference (low external pressure)

The total polyphenol contents were 167.83 mg%, 189.25 mg%, and 190.83 mg% when the mixture of 10% by weight of soybean and 90% by weight of brown rice, 20% by weight of sorghum and 80% %, And the appearance, texture and flavor of puffed cookies increased compared to 100%.

 sample Brown rice 100% 10% 20% 30% 100% Overall likelihood 6.00 7.00 5.17 5.16 5.00

The overall likelihood value is the mean value of the evaluation by 9 points (9 point rating method) of 1 point, very good 7 points of trained sensory test agent is very bad.

Example  7: Edible blood  Added Sorghum brown rice sweets

       In order to improve the texture (texture) of the rice flour added with brown rice, 30 wt% of rice gruel, 69 wt% of brown rice and 1 wt% of edible rice, 30 wt% of rice gruel, 65 wt% of brown rice and 5 wt% The moisture content was controlled by the method of Example 5 with 30% by weight of sorghum, 60% by weight of brown rice, and 10% by weight of edible pine, respectively. After analyzing the degree of preference of the swollen cookies, And overall likelihood increased.

Sample (% by weight)  Sorghum 30 + brown rice 30 Sorghum 30 + brown rice 69 + edible p 1 Sorghum 30 + Brown rice 65 + Edible pine 5 Sorghum 30 + brown rice 60 + edible p. 10 Overall likelihood 5.00 5.17 6.20 6.70

Experimental Example  1: Sample extraction method

The sample was lyophilized and pulverized. 10 g of the sample was added to distilled water, and the mixture was adjusted to 200 mL. The mixture was stirred at room temperature for 3 hours, centrifuged, and the supernatant was used as a physiological activity sample.

Samples with 100% sucrose were analyzed by diluting 20 times with total polyphenol content and electron donating ability (antioxidant) analysis sample. The blood glucose lowering ability was diluted so that the dilution ratio of sample was 200 times. However, for the mixture of brown rice and sorghum, the blood glucose lowering ability was 20 times diluted.

Experimental Example  2: total polyphenol analysis method

Total polyphenol content was determined by the Folin-Ciocalteu's method. 0.5 ml of 2N Folin-Ciocalteu`s reagent (Sigma Co.) and 8.4 ml of distilled water were added to 0.1 ml of the extracted sample, 1 ml of 20% Na ₂ CO ₃ was added, and the solution was allowed to stand for one hour and absorbance was measured at 725 nm using a spectrophotometer , And phenolic compound contents were calculated by preparing a calibration curve using galic acid, which is a standard substance, and quantitatively.

Experimental Example  3: Electron donating ability (Antioxidant) analysis method

The antioxidant activity was measured by the Bloid method, the electron donating ability (EDA). 0.8 ml of 0.4 mM DPPH solution was added to 0.2 ml of the extracted sample, followed by shaking for 10 seconds and allowing to stand for 10 minutes. Then, the absorbance (525 nm) was measured with a spectrophotometer. The electron donating ability was expressed as a percentage of the absorbance of the control, which is the absorbance of the sample addition apparatus.

Experimental Example  4: Blood glucose lowering ability (Enzyme activity reduction method) analysis method

Blood glucose tolerance was measured by the Tobbot and Skadsen method (1996). Substrate was prepared by dissolving p-nitrophenol-aD-gulcopyranoside (PNPG) in 100 mM sodium phospohate (pH 7.0) at a concentration of 1.5 mM and mixed with 50 ul of the substrate solution and 100 ul of enzyme solution (3.5 unit / ml) 50ul and 50ul of sample were added to each well. The absorbance of this EO-produced p-nitrophenol (PNPG) was measured by an ELISA (96-well plate reader) at 405 nm.

Enzyme activity inhibition rate (%) = (1-p-nitrophenol production amount of treatment / p-nitrophenol production amount of control) x 100

The above Comparative Examples and Examples are summarized in the following table.

sample Processing conditions Processing Conditions and Analysis Pretreatment Sweets 180 DEG C -> 10g -> Add 200ml of distilled water and stir at room temperature for 3 hours -> Centrifuge -> Take supernatant 200 ℃ -> 10g -> Add 200ml of distilled water and stir at room temperature for 3 hours -> Centrifuge -> Take supernatant 220-225 ℃ -> 10g -> Add 200ml of distilled water and stir at room temperature for 3 hours -> Centrifuge -> Take supernatant recipe Sushi rice After washing in flowing water, cook in pressure cooker -> Freeze-dried -> 10g of grinding -> Add 200ml of distilled water and stir at room temperature for 3 hours -> Centrifuge -> Take supernatant Sourdough (18hr) -> grinding after grinding -> steamed rice cake (40min) -> lyophilization -> 10g of grinding -> 200ml of distilled water was added and stirred at room temperature for 3 hours -> centrifugation -> supernatant taken Hydrothermal treatment
80 ℃ After milling -> 10 g taken -> 200 ml distilled water -> stirring at 80 ℃ for 30 minutes in a constant temperature water vessel -> centrifugation -> taking supernatant 100 ℃ After milling -> 10g taken -> 200ml distilled water -> stirring at 100 ℃ constant temperature for 30 minutes -> centrifugation -> taking supernatant 120 DEG C After milling -> 10 g taken -> 200 ml distilled water -> 120 ° C, 30 min autoclave operation -> centrifugation -> taking supernatant Extrusion molding Biaxial extrusion molding machine  The water content was adjusted to 30% by pulverizing the millet, and the mixture was equilibrated at 4 ° C for 24 hours. The mixture was then expanded using a twin screw extruder, dried and pulverized to analyze the physiological activity

The results are summarized in Table 4 below.

Total polyphenol content in extrusion molding was 319.9 mg%, blood glucose lowering ability was 9.68%, electron donating ability was 46.3%

In Table 4, blood glucose lowering ability of the brown rice 100% expanded rice cake and the mixed rice cake with the rice and brown rice were 20 times diluted.

Claims (5)

The water content is adjusted to 18% without crushing the millet, and then the granulated product is put into an expander in the form of granules to make expanded granules. Here, the expander is operated at a heating temperature of 220 ° C. for 2 seconds to 4 seconds A method for improving the polyphenol content of an extract. delete delete delete delete