KR101959191B1 - Soup with immune-enhancing effects comprising sulfur containing brown rice and mealworm as its effective component - Google Patents

Abstract

The present invention provides: (a) sulfur-brown rice rice grown to contain nutrient-favorable sulfur and enzymatically saccharified to provide sulfuric rice rice with enhanced digestion and absorption; (b) enzymatic saccharified sulfur rice rice and high- Nutritional fortification with immunity enhancing function; (c) Providing a method for manufacturing an enzyme-saccharified sulfur-containing rice brown rice, a high-maltose, a pumpkin, a mushroom and a red bellflower concentrate-based nutrient fortified porcine with immunity enhancing function, and fortifying nutritional fortification with these immunity enhancing functions .

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing an immunocompetent porridge containing sulfur brown rice and high-fat rice as an effective ingredient.

The present invention relates to an immuno-functional nutritional fortification for infant formula and patient formula including sulfur brown rice and high-grade rice.

Sulfur brown rice is a rice grown to combine the merits of sulfur-enriched rice with the merits of brown rice. It has all the following characteristics.

<Advantages of sulfur rice>

<Benefits of brown rice>

So far, the production of processed foods using sulfur brown rice has not been active.

Digestion refers to the process in which the food starts from the mouth and the gastrointestinal tract from the esophagus, stomach, small intestine, colon to the anus moves through the lumen and decomposes into a body absorbable unit. Food digestion and nutrient uptake are various digestive enzymes and secretions It is a complicated, integrated, and highly efficient process that works together with organs, hormones, muscles, and nerves. It affects the secretion of digestive enzymes, gastrointestinal motility due to various factors such as genetic influence, aging, stress, May cause symptoms of poor digestion and absorption. It is necessary to try to improve the digestive function even if the cause of the problem of poor digestive absorption is solved or the cause is unclear. By ingesting digestible food, the digestive function can be alleviated by improving the digestive function. In particular, the digestive enzymes in the body begin to disappear as they get older, and when they are young, they have enough enzymes in their bodies, but when they get older, they start to become scarce.

Further, intestinal microorganisms are continuously changed by various environmental factors from birth to infancy, and the number of intestinal microorganisms is small and unstable at the early stage of birth. However, when the age at which the intestinal microorganism starts to be usually walked, intestinal microorganisms become diverse, It becomes a similar state. Therefore, the growth and distribution of intestinal microorganisms can be changed depending on the feeding method, infant and childhood early stage of development of intestinal microorganisms depending on dietary factors, infection, and degree of exposure to antibiotics. In accordance with lifestyle and aging The proportion of intestinal bacteria is known to vary. Therefore, if you do not maintain good eating habits from childhood, intestinal harmful bacteria will increase and beneficial bacteria will decrease, and if the balance of intestinal flora is broken, it will not be able to function properly and cause diarrhea and immune abilities. The digestive organs and digestive enzymes and intestinal bacteria can be more easily manifested in incomplete young and infants, the elderly population entering decline, and patients. Accordingly, the present inventors have completed the present invention by developing a functional porridge using sulfur brown rice rice having a variety of taste, health, and convenience that can be conveniently used by those who have weak digestive functions.

Korean Patent Publication No. 10-2011-0066548 Korean Patent Publication No. 10-2017-0022402

It is an object of the present invention to provide a method for producing an immune function-enhancing functional porridge.

The present invention provides an enzyme saccharification process for increasing digestion and absorption rate of sulfur brown rice.

It is another object of the present invention to provide an immunopotentiating nutrient-enriched porridge comprising sulfur brown rice and high-fat rice as an active ingredient.

Specifically,

(a) Sulfuric brown rice grown to contain nutrient-favorable sulfur is enzymatically saccharified to provide sulfur brown rice with increased digestion and absorption rate,

(b) An enzyme fortified nutrient fortification with immunity enhancing function mainly composed of sulfur brown rice and high calorie;

(c) Providing a method for manufacturing an enzyme-saccharified sulfur-containing rice brown rice, a high-maltose, a pumpkin, a mushroom and a red bellflower concentrate-based nutrient fortified porcine with immunity enhancing function, and fortifying nutritional fortification with these immunity enhancing functions .

The method of preparing fortified nutrient fortification of the present invention comprises the following steps as main processes (Fig. 2):

Sulfur rice brown rice: mixing water at a weight ratio of 1: 1.1 to prepare rice;

Mixing the sulfur brown rice, water and maltose prepared in the above step in a weight ratio of 1: 4-6: 0.2-0.3, and allowing the enzyme to be saccharified for 2 to 5 hours at a constant temperature of 55 to 60 DEG C;

Separating the saccharified enzyme rice obtained from the enzyme saccharification and the enzyme solution;

Mixing the saccharified enzyme rice and the enzyme solution at a predetermined ratio to prepare a porridge.

The enzymatic saccharification process is most preferably performed in a container kept at a constant temperature. The duration of the enzymatic saccharification process depends on the use of the porridge and whether the porridge manufacturing process is a general high-temperature cooking process or a vacuum low-temperature cooking process 2-5 hours. In the present invention, the saccharification treatment is most preferable for 3 hours.

The porridge of the present invention can be prepared according to the cooking method generally known in the art, but most preferably, it is prepared by vacuum low-temperature cooking. In the vacuum low-temperature cooking process, raw materials are mixed and charged into a container. It is preferable to cook at a temperature of 80 to 90 DEG C, a temperature of 85 to 90 DEG C, and a cooking time of 2 to 3 hours (FIG. 4).

The nutrient-enriched enzyme-saccharified sulfur brown rice of the present invention and the high-boiling powder are used as a main component. In addition, the nutritional fortified dead pumpkin, red rosewood and mushroom of the present invention may further be included.

More preferably, the nutrient-enriched dead enzyme saccharified sulfur brown rice of the present invention, the sulfuric acid brown rice enzyme solution and the high acidity rice powder are contained in a weight ratio of 7: 2: 1 to 7: 4: 3, respectively, Glycated sulfur brown rice rice, sulfur brown rice enzyme solution and high shear powder at a weight ratio of 7: 3: 2.

More preferably, the nutrient-enriched dead enzyme saccharified sulfuric rice rice of the present invention comprises 30-40% by weight of sulfurized brown rice enzyme, 10-20% by weight of sulfuric brown rice enzyme, 5-11% by weight of high-fat rice powder, 15-20% by weight of squash, 5-9 wt%, red bellflower concentrate 2-5 wt%, and the remaining broth. Most preferably, 35% by weight of enzyme-saccharified sulfur brown rice, 15% by weight of sulfuric brown rice enzyme solution, 8% by weight of high-fat powder, 17% by weight of pumpkin, 7% by weight of mushroom, 3% .

According to the present invention, it is possible to provide a functional sachet which is capable of establishing a high-nutrient and high-absorption functional sachet and developing technology based on industrialization and enhanced convenience and safety using a vacuum low-temperature cooking method, It is anticipated that the convenience food for the home will be beneficial for health promotion, and the market where the consumption of porridge is limited to infants and toddlers can be extended to the growing child, the elderly, the cancer patient,

FIG. 1 is a graph showing the results of enzyme saccharification experiments of sulfur brown rice,
FIG. 2 is a schematic view showing a nutrient-enriched porridge manufacturing process of the present invention,
FIG. 3 is a schematic view showing a manufacturing process according to the general recipe of nutrition-enhanced porridge according to the present invention,
FIG. 4 is a schematic view showing a manufacturing process according to the vacuum low-temperature cooking method of the present invention,
FIG. 5 is a photograph of a result prepared according to the general recipe of nutritional fortification of the present invention,
FIG. 6 is a photograph of a result prepared according to the vacuum low temperature cooking method of the present invention,
7A and 7B are graphs showing experimental results on natural killer cell activity,
FIG. 8 is a graph showing an experiment result of macrophage phagocytosis,
FIGS. 9A, 9B, and 9C are graphs of experimental results on cytokine expression.

Hereinafter, the present invention will be described in detail by way of examples, but it will be understood that the scope of protection of the invention is not limited by the examples.

Example  One: Sulfur brown rice rice Enzyme saccharification

As shown in the following table, enzyme saccharification of sulfur brown rice was carried out by two methods.

The changes in the characteristics and sugar content of the rice saccharified by the saccharification time of the enzymatically saccharified sulfur brown rice according to the enzymatic saccharification methods 1 and 2 were confirmed (each ST and ST-S). As a control for changes in the characteristics and sugar content of sulfur brown rice according to the enzyme saccharification method, the samples without saccharide were saccharified according to the methods 1 and 2 for the enzymatic saccharification, and the changes in the properties and sugar content were confirmed (SC and SC-S). The results are shown in Fig.

As a result, compared with Method 1 and Method 2 of enzyme saccharification using sulfur brown rice, the method 1 using the rice cooker was better than the method 2 using the thermostatic bath. As a result of the sensory evaluation on the preference degree, the methods 1 and 2 were similar. As the time passed, digestion and absorption were improved by the result of tissue softening, sweetness increase and low molecular weight decomposition of rice, Increase. Among them, the texture and taste of rice bran was the best at 3 hours after saccharification, and the appearance of the shell was retained, but it was confirmed that the softening of the tissue occurred by hand breaking.

Example  2: Nutritional fortification  Produce

In the same manner as in Example 1, the enzyme-saccharified sulfur brown rice (hereinafter referred to as &quot; saccharogenic enzyme rice &quot;) and the enzyme solution obtained after saccharification time 2 hours, 3 hours, 4 hours, 2 were mixed at a weight ratio of 1 to 4 to prepare nutrient-enriched beans of the present invention (FIG. 2).

Control Samples 1 and 2, which were prepared by mixing Somen broth, broth, rootstocks, potatoes, and sesame seeds of sulfur brown rice and rice which had not been separately subjected to enzymatic saccharification at a weight ratio shown in Table 2 below, were cooked according to a general recipe and a vacuum low- Porridge.

Specific general cooking and vacuum low-temperature cooking processes were performed as shown in FIG. 3 and FIG. 4, respectively.

Experimental Example 1: Sensory evaluation on the general cooked porridge of the experimental group and the control group according to Example 2

20 men and women in their 20s and 30s tried to die, and the results were displayed on the basis of the sweetness and texture of the pie, which was considered to be the most favorable and the most suitable as a substitute for the meal. The results are shown in Table 3 below.

As a result of the above sensory evaluation, the sweetness and the degree of preference increased with the saccharification time by the enzyme, and specifically, the sweetness and the preference were higher in the order of 5 hours> 4 hours> 3 hours> 2 hours> the control group 2> .

As shown in the above Table 3, Experimental group 2 would be most preferable for use as a baby food having a tendency to avoid the nutritive-enhancing dead sweetness of the present invention. In the case of patient-type applications in which the elderly and nutritional supplement are urgent, A faithful experimental group 4 would be desirable. In other words, from the experimental results shown in Table 3, it is possible to develop a fermented product having the most preferable taste and preference in market demand by controlling the saccharification time of sulfur brown rice rice according to the target consumer layer.

The results for control appearance 1 and 2 and for the appearance and cooking time of experimental groups 1 to 4 are shown in FIG. According to FIG. 5, as the saccharification time by the enzyme increases, the texture of the rice grain softens and the cooking time is reduced. The control group 2 prepared with sulfur rice brown rice had the longest cooking time, but the appearance of the rice appeared to be a characteristic of the rice rather than the shape of the rice porridge, and the brown rice husk was chewed and the texture was poor (FIG. 5).

Experimental Example  2: Example  According to 2 Experimental group  Control Vacuum low temperature cooking Sensory evaluation of porridge

20 men and women in their 20s and 30s tried to die, and the results were displayed on the porridge, which is considered to have the highest preference as a meal substitute, based on the sweetness and texture. The results are shown in Table 4 below.

In case of vacuum low temperature cooking, the saccharification by heat is hardly occurred compared with the general cooking, and the sweetness is not strong, and the flavor, texture and palatability of food are good. As the time elapsed, the differences in sweetness were not significantly different from those in the general cooking, and the overall acceptability was evaluated to be better than those of the control groups 1 and 2.

The appearance of the kernels of Controls 1 and 2 and Experiments 1 to 4 is shown in Fig. As the enzymatic saccharification time elapsed after the fermentation according to the general recipe, no significant shortening of the cooking time was observed, but when the control group and the experimental group were cooked for 2 hours and 10 minutes for the same time, the characteristics were as shown in Fig. 6, When compared with the control group 2 prepared with rice, there was a clear difference in the outer appearance and sensory characteristics of the experimental group (Fig. 6).

Experimental Example  3: General cooking Nutritional fortification porridge Vacuum low temperature cooking Nutritional fortification  Comparison of sensory properties

The dough was prepared by mixing the ingredients as shown in Table 5 below. The enzymatic saccharification time of sulfur brown rice was set to 3 hours, and the nutrient fortified porridge (Experiment Group 5) of the present invention and the nutrient fortified porridge of the present invention (Experiment Group 6) prepared by the vacuum low temperature cooking process were prepared .

The characteristics and preference of the experimental groups 5 and 6 were tested by blind test for 30 adult males and females, and the experiment group which was considered to be better in terms of appearance, flavor, texture and preference was selected. The results are shown in Table 6 below.

As a result of the observation, the appearance, color and flavor of the ingredients of the porridge of the experimental group 6 prepared by the vacuum low - temperature cooking method was maintained better than the experimental group 5 by the general cooking.

Experimental Example  4: Existing market edible edible Hanwoo crab  The Sulfur brown rice and A suitor Nutritional Components and Sensory Experiments of Porridge

To compare the nutritional components and preference of the conventional commercially available edible meals and the fortified nutritional fortified beverages according to the present invention,

division Hanwoo crab Sulfur brown rice A suitor Fried egg (Normal) Sulfur brown rice A suitor  Fried egg
(Low-temperature vacuum) Mixing ratio weight% Organic rice 36 Saccharogenic enzyme rice 36 Saccharogenic enzyme rice 36 gravy 33 Enzyme solution 16 Enzyme solution 16 Hanwoo 16 gravy 17 gravy 17 Crab 10 A suitor 16 A suitor 16 onion 5 Crab 10 Crab 10 onion 5 onion 5

The results of the sensory evaluation (conducted under the same conditions as in Experimental Example 1) on nutritional composition, properties and preference are shown in Table 8 below.

As shown in the above table, the protein content of the present invention was higher than that of the conventional porridge, as a result of confirming the protein substitution effect by increasing the content of the porridge of the present invention. It was evaluated as superior in terms of preference. It was also found that the amount of fat and the amount of fat was higher than that of the Hanwoo - added infant formula due to the unsaturated fatty acid contained in the high - fat diet.

Experimental Example  5: Nutritional fortification  Immunopotentiating activity

The natural killings of the nutrient-enriched porridge (1) of the present invention prepared in the composition ratio according to Table 5 of Experimental Example 3, the diluted porridge (2) of sulfur brown rice sausage, and the diluted porridge (C) Cell viability, macrophage activity and related cytokine expression.

First, 10 times water was added to the above three kinds of porridge, and the mixture was refluxed for extraction at 90 ° C for 4 hours. The filtrate was concentrated under reduced pressure and lyophilized to prepare a sample.

1) Natural killings NK ) Cell activity

The activity of natural killer cells is a primary defense of the host defense function that kills tumor cells and is associated with the immunity of infections by several viruses and bacteria. NK92 cells (Effector cell), which is a human natural killer cell line, was used for the effect on natural killer cell activity and the specific lysis ratio of NK92 cells to the tumor cell K562 (Target cell) was measured. Each sample was treated with NK92 cells for 48 hours, and the effector-to-target ratio of K562 cells was adjusted to 5: 1 and 2: 1 for 24 hours.

The activity of NK92 cells was determined by calculating the amount of LDH, which is an indicator of cytotoxicity, by collecting the upper layer of the cell culture liquid.

Experimental = the absorbance value of the sample treated group

▷ Target Maximum = 0.2% Triton-X100 Absorbance value of the treated group (maximum value)

Negative spontaneous = Absorbance value (minimum value) of cell culture medium

Experimental results showed that the ratio of specific lysis of NK92 cells to K562 cells in the 5: 1 (NK92: K562) co-culture was compared with that of the control Hanwoo crab diluted porridge (C) (2), followed by sulfur brown rice (2). When the ratio of NK92 cells was 2: 1 (NK92: K562) co-culture, the activity of natural killer cells was significantly increased as compared with that of control cells (FIGS. 7A and 7B).

 2) Macrophage activity

Congenital immune systems include skin, mucus tissue, acidic stomach, and complement in blood that block the entry of antigens. Cells are representative macrophages responsible for phagocytosis, and they increase the immunity against cancer cells in vivo through a mechanism that produces cytokines such as TNF-α or activates their functions. To measure the activity of these macrophages, the macrophage cell line RAW264.7 was treated with 200 μg / ml of each sample, and then E. coli labeled with FITC After the cells were cultured, the phagocytic activity of macrophages was measured by FITC- E. coli The amount of particles was measured using fluorescence.

As a result, the activity was about 2 to 3 times higher at the treatment concentration of 200 μg / ml in porins 1 and 2 of the present invention than that of C (sulfur microsomal amphibia diluted porridge) (FIG. 8).

3) Macrophage activation-related cytokines Expression ability

To investigate the gene expression of various cytokines related to the activation of macrophages, total RNA was isolated from the cells and treated with RAW264.7 cells at a concentration of 50 μg / ml of each sample, and cDNA was prepared and related to the activation of macrophages The expression of TNF-α, IL-6 and IL-1β, which are representative cytokines, was measured by real-time PCR.

As a result, it exhibited about 2 times higher expression in porcine 1 of the present invention and about 1.5 times higher in porcine 2 of the present invention than C (Figs. 9A to 9C).

According to the present invention, an industrial-based technology for nutrition-enhanced functional porridge can be established, and the consumer of porridge can be expanded from infants to growing children, adolescents, aged people, elderly people, cancer patients, Promotion of consumption can also be expected.

Claims (10)

Sulfur rice brown rice: mixing water at a weight ratio of 1: 1.1 to prepare rice;
Mixing the sulfur brown rice, water, and maltose prepared in the above step in a weight ratio of 1: 4 to 6: 0.2 to 0.3 and maintaining the temperature at 55 to 60 ° C for 2 to 5 hours to saccharify the enzyme;
Separating the saccharified enzyme rice obtained from the enzyme saccharification and the enzyme solution;
The saccharified enzyme rice and the enzyme solution are mixed at a constant ratio. The saccharified enzyme rice is mixed with the auxiliary ingredients, and the mixture is filled in a container. Then, the mixture is vacuum-dried at a surface temperature of 80 to 90 캜, a temperature of 85 to 90 캜, and a cooking time of 2 to 3 hours Wherein the rice is cooked at a low temperature. Wherein the enzymatic saccharification step of claim 1 is performed for 3 hours. A process for producing porridge comprising sulfur brown rice as a main component, characterized in that the enzyme saccharification of claim 1 is carried out in a container kept at a constant temperature. delete A method for manufacturing a porridge comprising sulfur brown rice rice as a main component, characterized in that the material of claim 1 is a high-boiling powder. A method for making a porridge comprising sulfur brown rice rice as a main component, characterized in that the material of claim 1 is a high-fat rice flour, a red bellflower and a mushroom. A nutritional fortification porridge produced by the method of claim 1 and having an immunoenhancing activity containing sulfuric brown sugar saccharified enzyme rice, sulfuric brown rice enzyme solution, and high calorie powder at a weight ratio of 7: 2: 1 to 7: 4: 3.
7. The nutrient-enriched porridge having immunity enhancing activity, characterized in that the sulfuric brown rice saccharinase rice, the sulfur brown rice enzyme solution and the high-fat rice powder of claim 7 are in a weight ratio of 7: 3: 2. A method for producing a rice germ oil, comprising the steps of: preparing 30-40 wt% sulfuric acid saccharified enzyme rice, 10-20 wt% sulfuric brown rice enzyme solution, 5-11 wt% high solids powder, 15-20 wt% %, Red blooded soybean concentrate 2-5% by weight, and the remaining broth.
[Claim 9] The method according to claim 9, which comprises 35% by weight of sulfurized brown rice saccharified enzyme rice, 15% by weight of sulfur brown rice enzyme solution, 8% by weight of high-fat powder, 17% by weight of pumpkin, 7% by weight of leaf mushroom, 3% Wherein the nutrient-enriched porridge has immunity enhancing activity.

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