KR102045840B1 - Cookies for pet dog having enhanced sensuality and functionality comprising perilla seed dregs - Google Patents

Abstract

The present invention is not heated perilla ( Perilla fruescens ) relates to a feed composition having excellent nutritional, functional, and functional properties, and a cookie composition for dogs using raw perilla produced after the low-temperature milking of perilla perilla oil from seeds, and more specifically, screening and washing The perilla seed is dried with cold air at 15 to 20 ° C., and pressed at a pressure of 550 to 600 kgf / cm 2 at a temperature of 15 to 20 ° C. to milk raw perilla oil, which includes unheated raw perilla obtained as a by-product. The present invention relates to a feed composition and a cookie composition for dogs in which non-heated raw sesame seed is mixed with non-glutinous rice and soy milk. Nutritional, functional and functional food composition and dog cookie using raw sesame seed of the present invention contains a large amount of functional polyunsaturated fatty acids such as alpha-linolenic acid, as demonstrated through the examples herein It contains a large amount of free essential amino acids and minerals, which is very nutritious and has antibacterial and blood circulation improving effects to prevent disease of dogs. Your dog's preference is high. In addition, due to the polyunsaturated fatty acid of raw perilla, it is a useful invention that can be manufactured economically and conveniently by reducing the use of soymilk and fats and oils added in the manufacture of cookies.

Description

COOKIES FOR PET DOG HAVING ENHANCED SENSUALITY AND FUNCTIONALITY COMPRISING PERILLA SEED DREGS}

The present invention is not heated perilla ( Perilla fruescens ) relates to a feed composition having excellent nutritional, functional, and functional properties, and a cookie composition for dogs using raw perilla produced after the low-temperature milking of perilla seed oil from seed. The perilla seed is dried with cold air at 15 to 20 ° C., and pressed at a pressure of 550 to 600 kgf / cm 2 at a temperature of 15 to 20 ° C. to milk raw perilla oil, which includes unheated raw perilla obtained as a by-product. The present invention relates to a feed composition and a cookie composition for dogs in which non-heated raw sesame seed is mixed with non-glutinous rice and soy milk.

Recently, due to the advancement of society and the increase of single family, pets are increasing rapidly, and the pet industry is growing rapidly. In Korea, the pet industry has been selected as one of the national future growth industries, and the market of 1.8 trillion won in 2015 is expected to grow to 5.8 trillion won by 2020. Domestic pet dogs are estimated at 5.15 million, and it is known that the population is over 10 million (Chosun Ilbo, June 22, 2016, 'Dog industry, dilemma'). However, the development of cookies with excellent nutritional, functional and functional properties for dogs is insufficient. In particular, antimicrobial, polycyclic, and antidiabetic cookies containing polyunsaturated fatty acids are not known.

On the other hand, perilla is a yearly herbaceous plant belonging to the Lamiaceae (Labiatae), also known as the owner or commissioner, and is grown in large quantities in Korea, China, Japan and India. Seed is round, large is 2.5 ~ 2.3mm, small is 1mm long. Seeds are so small that 1,000 pieces weigh about 4g. Seed color varies from grayish white to dark brown to black, depending on the color of the seed. Seeds contain a large amount of oil, and milk perilla is used in oil perilla with low seeding ratio.

Perilla persimmon is a very important plant and oily plant. Perilla seeds contain more than 40% of oil and are used for roasting and milking vegetable oils. They are mainly used for perillene, elscholzia ketone, linoleic acid, and palmitic acid. Ingredients are known. Perilla is used in cooked foods as sesame seeds and roasted sesame seeds. In addition, perilla sesame, unlike sesame edible leaves, the leaves contain about 0.4% of volatile oil, the main component of which is a phenyl raketone (C ₁₀ H ₁₄ O ₂ ) has a peculiar smell. In addition, perilla aldehyde contains a unique flavor component called perilla aldehyde, which removes fishy smell and adds fragrance, and is used as a variety of ssam vegetables and pickles. Therefore, perilla uses seeds and leaves at the same time, which is 2.0 times higher than rice and 2.7 times higher than sesame.

In Korea, perilla oil is used for medicinal and edible foods. Palmitic acid (C16: 0), stearic acid (C18: 0), oleic acid (C18: 1), linoleic acid (C18: 2), linolenic acid (C18: 3) and more, unsaturated fatty acids account for 90% or more, and alpha-linolenic acid accounts for 60%. Recent Inhibition of Cholesterol Accumulation, Fat Accumulation and Weight Loss Effect of Perilla Oil (Kang MH et al., The Korean Nutrition 2005. 38: 3-10), Inhibition of Platelet Aggregation and Thrombosis (Chae Kyung-Mi, 2014. Master's Thesis, Chungbuk National University) The demand is increasing rapidly, and the suppression of cholesterol accumulation, reduction of fat accumulation, weight loss, lipid metabolism and inhibition of platelet aggregation and thrombus formation of perilla oil are mostly confirmed by alpha-linolenic acid of perilla oil. have.

On the other hand, polyunsaturated fatty acids of perilla oil containing alpha-linolenic acid have a faster rancidity than saturated fatty acids, and the perilla oil produced from roasted perilla at high temperature decreases the essential fatty acid content during heating and roasting, in particular, the content of alpha-linolenic acid Is known to decrease from 63% to 3.9% (Kang, Hee-Jung, 1998, Food Industry and Nutrition 3: 65-72). Therefore, in recent years, attention has been focused on raw perilla oil prepared to minimize the rancidity and degradation of essential fatty acids through washing, percolating, and drying the perilla seed, cold air drying, cold milking, low temperature soaking. However, in the production of raw perilla oil at low temperature, the yield of milking is relatively lower than that of roasted perilla, and there is a problem in terms of economic efficiency because there is a large amount of excellent useful and nutritious ingredients in raw perilla after milking. .

On the other hand, studies on the useful components and useful activity of perilla have been reported to inhibit cancer cell growth, prevent colorectal cancer, and improve blood lipid activity (Kang, Hee-jung et al., 1998. Food industry and nutrition 3: 65-72). Antioxidant and Antimicrobial Activities of Moon Young-Gun Moon, Moon-Soo Moon, 2007. The Korean Journal of Biotechnology and Bioengineering 22: 78-83, The Antioxidant Activity of Perilla Ethanol Extracts (Song Jong-yeon et al., 2014. The Korean Journal of Food and Cookery Science 29, 407-416) Antioxidant effects of methanol extract of perilla oil have also been reported (Shin, Kyung-A et al., 1998. Korean J. Food Sci. Technol. 30: 1045-1050). On the other hand, in the in vitro experiments, both ethanol extracts of wild perilla and roasted perilla showed similar anti-inflammatory activity, whereas in animal experiments, only roasted perilla ethanol extract showed anti-inflammatory activity. It has been reported that the components and physiological activities of perilla are different (Lee Y, 2014, Korean J. Food Sci. Technol. 46, 61-67). In addition, the cancer preventive enzyme active components of roasted perilla seed (Hong Eun-young et al. 1997. Korean Journal of Food Science and Nutrition 26, 193-197) and methanol extract of perilla persimmon enhanced antioxidative activity in aging-promoting mice. In addition, 2004. Korean Journal of Food Science and Technology 36, 637-642) and the acetylcholine esterase inhibitory activity of methanol extracts (Won Hee Choi, 2004. Korean Journal of Food Science and Technology 36, 1026-1031) are known. Other researches on the development of processed foods using perilla persimmons are known on the quality characteristics of perilla bakery and perilla persimmons (Han Jung Ah et al., 2015, Korean Journal of Food and Nutrition Science 44, 1832-1838). , 2010, Master's Thesis, Pusan National University).

On the other hand, as a patent literature related to perilla, [manufacturing method of raw oil with the maximum extraction yield by the pretreatment technology such as enzyme treatment related to raw perilla oil] (registered patent No. 10-1429143), [raw perilla oil and The manufacturing method] (registered patent No. 10-1674076), [method of extracting omega fatty acids from wild perilla, production grass] (registered patent No. 10-1649255) and the like are known, as the efficacy of perilla A composition for preventing and improving cognitive impairment containing the extract as an active ingredient] (Registration No. 10-0614970), [Perilla extract having neuraminidase inhibitory activity] (Registration No. 10-1153870), [Anti-inflammatory Perilla perilla extract extracted from dark conditions, which are effective] (Patent No. 10-1694660) is known. On the other hand, Korean Patent Publication No. 10-1992-0000083 [Method for extracting sesame oil or perilla oil by subcritical or supercritical fluid from sesame gourd or perilla gourd], Korean Patent No. 10-2016-0132288 [Method for preparing raw perilla extract, which has been removed from pupa], and [Method for preparing germinated perilla oil] are disclosed in Korean Patent Application Publication No. 10-2012-0086919. In addition, Patent Publication No. 10-2000-0003500 [Blood fat lowering agent comprising perilla oil as an active ingredient], Patent Publication No. 10-2001-0076113 [Blood pressure lowering agent containing perilla oil as an active ingredient], Patent Publication No. 10-2001-0076112 discloses [platelet aggregation inhibitor comprising perilla oil as an active ingredient].

On the other hand, there are no papers reported in the case of snacks containing domestic dog cookies, and patents include various herbal medicines such as Cheongung, Gilgyeong, and Licorice in Korean Patent No. 10-1674572. Snacks and preparation method], Patent No. 10-1583874 [Ginseng-shaped snack animal companion foods containing gelatin, medicinal ingredients, and complex vitamins] is known, published in Publication No. 10-2016-0056281 [Snacks for pets using chicken breasts and a method for manufacturing the same], Publication No. 10-2013-0099364 [Pet functional gum and its manufacturing method] is disclosed. However, there is no known dog cookie using raw sesame seed containing a large amount of polyunsaturated fatty acids, essential amino acids and minerals.

KR 10-1674572 B

 Han, J. et al., 2015, Korean Society of Food Science and Nutrition 44, 1832-1838. Studies on the Quality Characteristics of Confectionery Baking with Perilla Perilla and Perilla Perilla

The present invention has been made to solve the problems of the prior art as described above, the problem to be solved in the present invention is to provide a feed composition and dog cookie using raw perilla excellent nutrition, functionality, and functionality. .

In order to solve the above problems, the present invention provides a feed composition comprising raw sesame seed generated after unheating and low temperature milking.

The non-heating and low-temperature milking is preferably a method of pressing at a pressure of 550 to 600kgf / ㎠ at a temperature of 15 to 20 ℃.

The wild perilla can have a physiological activity selected from the group consisting of antibacterial, antithrombotic and antidiabetic.

In addition, the present invention 20 to 25% by weight of raw sesame foil, 40 to 45% by weight of non-glutinous rice, 15 to 20% by weight of soy milk, 1 to 8% by weight of cooking oil and 2 to 18% by weight of sugar produced after unheating and low temperature milking It provides a dog cookie composition comprising.

The non-heating and low-temperature milking is preferably a method of pressing at a pressure of 550 to 600kgf / ㎠ at a temperature of 15 to 20 ℃.

Nutritional, functional and functional food composition and dog cookie using raw sesame seed of the present invention contains a large amount of functional polyunsaturated fatty acids such as alpha-linolenic acid, as demonstrated through the examples herein It contains a large amount of free essential amino acids and minerals, which is very nutritious and has antibacterial and blood circulation improving effects to prevent disease of dogs. Your dog's preference is high. In addition, due to the polyunsaturated fatty acid of raw perilla, it is a useful invention that can be manufactured economically and conveniently by reducing the use of soymilk and fats and oils added in the manufacture of cookies.

1 is a production process diagram of various perilla seed generated during the production of roasted perilla oil, raw perilla oil, perilla solvent extract.
Figures 2a to 2c is a photograph of perilla (Fig. 2a), roasted perilla (Fig. 2b), raw perilla (Fig. 2c) used in the embodiment of the present invention.
3A to 3D are photographic views of various dog cookies prepared using raw perilla.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

The inventors of the present invention, while preparing raw perilla oil while conducting research for the efficient use of raw perilla produced as a by-product, raw perilla contains a large amount of polyunsaturated fatty acids and essential amino acids and minerals showing various useful physiological activities In addition, it was confirmed that the antimicrobial activity, antidiabetic activity and blood circulation improving activity is excellent. Therefore, the feed and dog cookies with raw perilla was prepared, in particular, the cookie production was easy because of the large amount of unsaturated fatty acids in the manufacture of cookies, it was confirmed that the addition of oils and soy milk can be minimized. In addition, the manufactured cookies have a high preference for pet dogs due to the unique flavor and texture of perilla, and confirmed that the cookies can be economically prepared using raw sesame leaves that have been discarded without any use.

Accordingly, the present invention provides a feed composition comprising raw perilla generated after unheating and low temperature milking.

The non-heating and low-temperature milking is preferably a method of pressing at a pressure of 550 to 600kgf / ㎠ at a temperature of 15 to 20 ℃.

The wild perilla can have a physiological activity selected from the group consisting of antibacterial, antithrombotic and antidiabetic.

Raw sesame seed generated after the non-heating and low-temperature milking of the present invention may be applied in an appropriate amount in the composition according to the type of livestock, concern of bacterial infection, environmental factors, and preferably contained in an amount of 10 to 30% by weight. Can be. The livestock may include cattle, pigs, chickens, goats, ducks, sheep, turkeys, ostriches, dogs, cats, and the like, but is not limited thereto.

In addition, the present invention 20 to 25% by weight of raw sesame foil, 40 to 45% by weight of non-glutinous rice, 15 to 20% by weight of soy milk, 1 to 8% by weight of cooking oil and 2 to 18% by weight of sugar produced after unheating and low temperature milking It provides a dog cookie composition comprising.

The non-heating and low-temperature milking is preferably a method of pressing at a pressure of 550 to 600kgf / ㎠ at a temperature of 15 to 20 ℃.

In a preferred embodiment, the dog cookie composition of the present invention comprises the steps of selecting, washing the seed perilla; Cold wind drying the perilla seed; Cold milking from the dried perilla seed; Recovering raw perilla seed which is a by-product after milking; And it can be prepared through the cookie manufacturing step using raw sesame.

More specifically, the cookie composition for dogs of the present invention is a step of collecting and washing the seed of mature perilla, cold air drying step of drying it with cold air of 15 to 20 ℃, 550 to 600 kgf / at a temperature of 15 to 20 ℃ Squeezing the raw sesame oil by pressing at a pressure of cm 2, recovering the raw sesame seed obtained as a by-product after milking, and adding the raw materials such as non-glutinous rice, soy milk, edible oil, and sugar to the raw sesame seed to prepare cookies. Can be obtained.

Hereinafter, the specific method of the present invention will be described in more detail with reference to Examples. The following examples are only one preferred embodiment of the present invention, and the scope of the present invention is not limited to the scope of the following examples.

[ Example ]

Example  One: Raw sesame oil  And roasted Perilla oil , Fresh sesame  And roasted Perilla  Preparation of Ethanol Extract

Purchasing perilla harvested in Andong, Gyeongbuk, Korea in October 2016, washed with running water to remove foreign substances, to prepare raw perilla oil and roasted perilla oil, and then harvested perilla and fried perilla.

First, roasted perilla oil was prepared by roasting hot-dried perilla at 190 ° C. for 15 to 20 minutes and milking it at a pressure of 550 to 600 kgf / cm 2, and then roasting perilla perilla as a by-product. To analyze the fatty acid composition of roasted perilla, lipid components were extracted according to the method specified by the Food Code. For the useful activity analysis of roasted perilla, 10 times of ethanol was added to roasted perilla and extracted three times at room temperature. Concentrated roasted perilla extract was prepared.

On the other hand, raw perilla oil is cold wind drying step of drying the washed perilla seed with cold air of 15 ~ 20 ℃; Milking step of putting dried perilla in a cloth having a mesh structure and applying pressure at a temperature of 15 to 20 ° C. to obtain raw oil; And the milked raw perilla oil was obtained through a purification step to stand at a temperature of 5 ~ 10 ℃, after which the raw sesame foil obtained as a by-product was recovered. To analyze the fatty acid composition of raw perilla, lipid components were extracted according to the method specified by the Food Code. For the analysis of useful activity of raw perilla, 10 times of ethanol was added to raw perilla and extracted three times at room temperature. Concentrated under reduced pressure to prepare a raw perilla extract (see Figure 1).

At this time, the recovery rate of raw perilla oil was 34.5%, and the recovery rate of roasted perilla oil was 42.5%, which is consistent with the previous reports that the yield of perilla oil is increased by the roasting process. This means that large amounts of polyunsaturated fatty acids and nutrients remain.

Example  2: perilla, Milked Perilla oil , Produced as a by-product Perilla  Nutritional Analysis

The nutritional components of perilla oil and perilla seed prepared in Example 1 were analyzed. The water content, crude protein, crude oil, crude carbohydrate and crude ash content of perilla produced from perilla, milked perilla oil and by-products were analyzed according to the methods set forth in the Korean Food Code. The results are shown in Table 1. It was.

As a result, when roasting perilla, water content and crude protein content were decreased, and crude lipid and carbohydrate content were increased, and ash content was not changed. Raw perilla oil produced by low-temperature milking decreased by more than 8 percentage point in terms of yield, but was similar to roasted perilla oil in terms of nutrition. On the other hand, raw perilla was 1.33 times higher in crude lipid content than roasted perilla, but crude protein content was low at about 63%, and crude carbohydrate content was 61% in raw perilla and 67% in roasted perilla.

Example  3: perilla, Perilla , Raw sesame oil , Roasted Perilla oil  Physicochemical Characterization

The physicochemical characteristics of perilla oil and perilla perilla prepared in Example 1 were analyzed. As shown in Table 2, the pH of raw perilla, raw perilla, roasted perilla, roasted perilla showed a pH near 6.0, but raw perilla oil and roasted perilla oil showed an acidic pH of 4.6. In the case of Brix, raw perilla showed 14 higher than roasted perilla, but the brix of raw perilla and roasted perilla was similar to 10. This means that during the roasting process of perilla seed, a considerable amount of material is volatilized and newly decomposed and produced. On the other hand, the acidity of raw perilla was slightly higher (1.0), but roasted perilla represented 0.45, which is half the level of raw perilla, raw perilla was 0.75, and roasted perilla represented 0.45. I think that. Such organic acids are known to perform various physiological functions such as antibacterial activity and energy supply.

In the case of raw perilla and roasted perilla, the color difference was slightly different, but in the case of raw perilla and roasted perilla, the color difference was significantly different (see FIGS. 2B and 2C). In particular, roasted perilla showed higher brightness, redness and yellowness than raw perilla, and the color difference showed a difference of 5.2 or more. Overall, it was confirmed that the physicochemical properties of raw sesame seeds did not adversely affect cookie preparation.

Example  4: Raw sesame oil , Roasted Perilla oil , Fresh sesame  And roasted Perilla  Fatty Acid Composition Analysis

The fatty acid composition of the lipid extract of raw perilla oil and roasted perilla oil, raw perilla seed and roasted perilla seed prepared in Example 1 was evaluated. At this time, the fatty acid was prepared using a 78980A gas chromatography system (Agilent, USA: column, SPTM-2560, 100m x 0.25mm x 0.2μm, injector 260 ℃, detector 270 ℃) with FID (Agilent, USA) detector. Fatty acid analysis was performed according to As shown in Table 3, raw perilla oil was 99.43% fatty acid, roasted perilla oil was 94.39%, and the total amount of fatty acids in raw perilla oil was 5.14% higher than roasted perilla oil. This means that some components are lost in the process of roasting perilla, and in addition, various components are further extruded into perilla oil, which is understood to be related to the flavor of perilla oil. On the other hand, considering that the yield of roasted perilla oil is 5-10% higher than that of raw perilla oil, the relatively low fatty acid content of roasted perilla oil is unlikely to cause any problems in the vegetable oil industry. In addition, compared to raw perilla oil, roasted perilla oil reduced the ratio of unsaturated fatty acids / saturated fatty acids by 0.7. This is understood as a phenomenon in which roasted perilla oil has a relatively reduced content of polyunsaturated fatty acid linolenic acid, which is expected to be more stable to rancidity than raw perilla oil. In addition, according to the existing reports (Kim YE, Kim IH, Jung SY, Cho JS. 1996. Agricultural Chem. Biotechnol. 39: 118-122), phospholipids, glycolipids of perilla are degraded during browning, and browning reaction It appears that the flavor component occurs, the milking pressure is the main factor when milking, the roasting time, the roasting temperature is not known to be important in yield and composition.

On the other hand, the fatty acid content of raw perilla seed lipid extract was 86.86%, and the fatty acid content of roasted perilla seed lipid extract was 97.89%, indicating that raw perilla extract contains various components other than fatty acids. These results are expected to show a variety of efficacy in terms of useful physiological activity than raw perilla roasted perilla. In addition, raw perilla and roasted perilla extract showed a ratio of unsaturated fatty acids / saturated fatty acids of 10.1 to 10.6, considering that other vegetable seed oils represented a ratio of unsaturated fatty acids / saturated fatty acids of 4-8. It can be seen that the fats and oils contain a polyunsaturated fatty acid including lenolenic acid, which is a very health oriented composition.

In particular, the lipid extraction efficiency of raw perilla and roasted perilla showed a significant difference: 17.74% for raw perilla and 13.33% for roasted perilla. The low lipid recovery rate of roasted perilla is increased due to the increase of perilla oil extraction and the roasted perilla contains relatively small amount of oil, which is understood as the overall result of loss and destruction of some fats and oils during the roasting process. . Therefore, the fatty acid content contained per 100 g of raw perilla and roasted perilla seed was calculated, and the results are shown in Table 4.

That is, fatty acids of raw perilla seed per 100g were 118% higher than roasted perilla, and 117% higher with linolenic acid. Therefore, it was judged that the use of raw perilla was efficiently used the polyunsaturated fatty acid of perilla.

Example  5: raw perilla, roasted perilla, Fresh sesame  And roasted Perilla  Amino Acid Composition

The constituent amino acids of raw perilla and roasted perilla produced in Example 1 were compared with raw perilla and roasted perilla, respectively. The amino acid analysis was performed using an amino acid analyzer (Hitachi, Japan), the analysis conditions and standards analysis results are as follows. The used model is L-8900, Hitachi, the sample injection volume is 20µl, the standard solution is Wako standard solution (019-08393, Amino Acids Mixture Standard Solution, Type H), and the proline of 18 amino acids is measured at 440nm. Species were measured at 570 nm. The analysis results are shown in Table 5.

As a result, the content of constituent amino acid in roasted perilla was 109mg / g, which was about 107% higher than that of raw perilla, but in case of perilla, the content of constituent amino acid in roasted perilla was 194mg / g. It was about 109% higher than 178mg / g of perilla seed. Therefore, it was confirmed that raw perilla was better as an essential amino acid source than roasted perilla. In addition, raw perilla was about 92 mg higher free amino acid content per g than raw perilla, and even in roasted perilla, the content of about 69 mg free amino acid per g was higher than roasted perilla. This is presumed to be the result of the breakdown of the binding of various structural polymers and proteins or amino acids or the release of amino acids during the milking process, considering that the fats and oils extracted during the milking process contain almost no amino acids. Therefore, it is determined that excellent unsaturated fatty acids and essential amino acids can be provided when preparing cookies for dogs using raw perilla.

Example  6: raw sesame seeds and Raw  Mineral analysis

The mineral content of raw perilla and wild perilla prepared in Example 1 was analyzed. Mineral analysis of the samples was analyzed by inductively coupled plasma emission spectrometry (ICP-AES) after wet decomposition. The analysis results are shown in Table 6, and calcium, phosphorus, iron, sodium and potassium showed higher contents in perilla than wild perilla. In particular, phosphorus and potassium represent 735 mg and 830 mg per 100 g of wild perilla, respectively, and may be helpful in the prevention and treatment of various metabolic diseases including hypertension, and a large amount of calcium may be beneficial for bone health. These results indicate that can be helpful in maintaining the health of the dog when manufacturing dog cookies using raw sesame.

Example  7: Fresh sesame  Of extract Antibacterial  And and antifungal activity

The antibacterial activity of the raw perilla ethanol extract prepared in Example 1 was evaluated. Roasted perilla ethanol extract was used as a sample control, and commercial antimicrobial agent ampicillin and commercial antifungal agent myconazole were used as the active control. The antimicrobial activity was evaluated in the same manner as the previously reported method. (Kim Mi-sun et al., 2015. Korean Journal of Life Science, 25: 757-764). Gram-positive bacteria for evaluation of antimicrobial activity include Listeria monocytogenes KACC 10550, Staphylococcus epidermidis ATCC 12228, Staphylococcus aureus KCTC 1916, Bacillus subtilis KCTC 1924, and Escherichia as Gram-negative bacteria coli KCTC 1682, Pseudomonas aeruginosa KACC 10186, Proteus vulgaris KCTC 2433, Salmonella typhimurium KCTC 1926, fungal Candida albicans KCTC 1940 and Saccharomyces cerevisiae IF0 0233 was used. For antibacterial activity evaluation, each bacteria were inoculated in Nutrient broth (Difco Co., USA) and incubated at 37 ° C. for 24 hours, and then each strain was adjusted from OD ₆₀₀ to 0.1 to adjust Nutrient agar (Difco Co., USA). USA) 100 μl in a sterile petri dish (90 × 15 mm, Green Cross Co., Ltd. Korea) containing medium, 5 μl of each sample was added to a sterile disc-paper (6.5 mm diameter, Whatsman No. 2) Incubated for 24 hours at 37 ℃, in the case of fungi using Sabouraud dextrose (Difco Co. USA) incubated for 24 hours at 30 ℃ in the same manner, and then evaluated the antimicrobial activity by measuring the size of the growth hypolipidemic ring. As a control, the antibacterial ampicillin and the antifungal miconazole (Sigma Co., USA) were used at a concentration of 1 μg / disc, respectively. The size of the growth-lowering ring was measured by the diameter of the part where no growth was observed in mm. Representative results after more than one evaluation.

As a result, as shown in Table 7, raw perilla seedlings were Bacillus subtilis , Pseudomonas aeruginosa , Proteus It showed antibacterial activity against vulgaris and weak antifungal activity against Candida albicans . On the other hand, roasted perilla oil is Bacillus subtilis and Candida albicans , Saccharomyces It showed antibacterial activity against cerevisiae . Commercial antimicrobials used as controls showed strong antimicrobial activity. These results suggest that cookies made using raw sesame seeds may confer resistance to various bacterial infections and Candida albicans infections.

Example  8: Fresh sesame  Of extract Antithrombotic  activation

The antithrombotic activity of the raw perilla ethanol extract prepared in Example 1 was evaluated. Roasted perilla ethanol extract was used as a sample control, and aspirin, a commercial antithrombotic agent, was used as an active control. Antithrombotic activity was previously reported (Sohn et al., 2004. Kor. J. Pharmacogn 35. 52-). 61; Kwon et al., 2004. J. Life Science, 14. 509-513; and R. et al. 2010. J. Life Science, 20. 922-928), measuring thrombin time, prothrombin time, and apity time. Evaluated. Plasma was used as a commercial control plasma (MD Pacific Technology Co., Ltd, Huayuan Industrial Area, China), and thrombin time, prothrombin time and apiity time measurements were performed as follows.

Thrombin Time

50 μl of 0.5 U thrombin (Sigma Co., USA), 50 μl of 20 mM CaCl ₂ , and 10 μl of various concentrations of the sample extract were mixed in a tube of Amelung coagulometer KC-1A (Japan) for 2 minutes, and then 100 μl of plasma was added. After that time was measured until the plasma coagulated. Aspirin (Sigma Co., USA) was used as a control, and DMSO was used instead of the sample as a solvent control. DMSO showed a solidification time of 26.5 seconds. The thrombin inhibitory effect was expressed as the average value of the experiment repeated three or more times, and the thrombin inhibitory activity was expressed as the coagulation time when the sample was added divided by the coagulation time of the solvent control.

Prothrombin Time prothrombin  time)

70 μl of standard plasma (MD Pacific Co., China) and 10 μl of various concentrations of sample solution were added to a tube of Amelung coagulometer KC-1A (Japan), warmed at 37 ° C. for 3 minutes, and then 130 μl of PT reagent was added and the plasma coagulated. The time until was expressed as the average value of the experiment repeated three times. Aspirin (Sigma Co., USA) was used as a control, and DMSO was used instead of the sample as a solvent control. DMSO showed a solidification time of 16.8 seconds. The prothrombin inhibitory activity was expressed as the coagulation time at the time of sample addition divided by the coagulation time at the solvent control.

aPTT  (activated Partial Thromboplastin  Time)

100 μl of plasma and 10 μl of various concentrations of the sample extract were added to a tube of Amelung coagulometer KC-1A (Japan), warmed at 37 ° C. for 3 minutes, and then 50 μl of aPTT reagent (Sigma, ALEXIN ^TM ) was added again at 37 ° C. Incubate for minutes. Since 50 μl CaCl ₂ (35mM) was added to measure the time until the plasma coagulate. DMSO was used instead of the sample as a solvent control, in which case it showed a solidification time of 55.2 seconds. The results of aPTT were shown as the average value of the experiment repeated three times, and the blood coagulation factor inhibitory activity was expressed as aPTT at the time of sample addition divided by aPTT of the solvent control.

The antithrombotic activity evaluation results are shown in Table 8. First, aspirin used as a control was extended by 1.43 times, 1.53 times, and 1.4 times compared to the non-added groups at 1.5 mg / g concentration, respectively. It was confirmed to exhibit excellent thrombogenic inhibitory activity. Unlike raw perilla oil, roasted perilla oil, and roasted perilla oil extract, raw perilla extract increased the thrombin time, prothrombin time and apithy time by 1.35 times, 1.10 times and 1.23 times, respectively, at 5 mg / g. . These results indicate that raw perilla extract contains anti-thrombotic active substances, unlike roasted perilla extract, raw perilla oil, and roasted perilla oil. Cookies prepared with raw perilla inhibit the thrombogenesis of dogs. In addition, it is expected to contribute to blood flow improvement.

Example  9: Fresh sesame , Roasted Perilla  Starch degrading enzyme inhibitory activity (in-vitro) Antidiabetic activation)

Starch persimmon ethanol extract and roasted perilla ethanol extract prepared in Example 1 was evaluated for starch degradation inhibitory activity, and the α-amylase inhibitory activity and α-glucosidase inhibitory activity were shown in vitro. At this time, the control group used acarbose (acarbose) that is used in the clinical treatment for diabetes. First, α-amylase inhibitory activity was pre-incubated for 10 minutes at 37 ℃ by mixing 2.5μl sample and 25μl α-amylase (0.25U / ml) diluted with 50mM phosphate buffer (pH 6.8), 25 μl of 0.5% soluble starch (Samchun Chemicals Co., Korea) was added and reacted at 37 ° C. for 10 minutes. Thereafter, the reaction was stopped by heating at 100 ° C. for 5 minutes, and 150 μl of DNS (3,5-dinitrosalicylic acid, Sigma Co., USA) solution was added to the reaction solution, followed by heating at 100 ° C. for 5 minutes, followed by color development. It was left to cool. The colorant was measured for absorbance at 540 nm using a 96well microplate reader, and each experiment was repeated three times to obtain an average value and the inhibition rate was calculated by the following equation.

Inhibition rate (%) = [1- (sample added enzyme activity / control added enzyme activity)] x 100.

Meanwhile, α-glucosidase inhibitory activity was evaluated using pNPG (p-nitrophenol glucoside; Sigma Co., USA), and α-glucosidase (0.25 U / ml diluted with 2.5 μl of sample and 50 mM Sodium acetate buffer (pH 5.6)). ) 25 μl was mixed and left at 37 ° C. for 10 minutes, and 25 μl of 1 mM pNPG solution was added and reacted at 60 ° C. for 10 minutes. Thereafter, 25 μl of 1 M NaOH was added to stop the reaction, and the inhibition rate was calculated by measuring the absorbance at 405 nm.

As a result, as shown in Table 9, raw perilla seed extract and roasted perilla extract showed weak starch degradation inhibitory activity at a concentration of 0.5 mg / ml, and for α-amylase, raw perilla extract was higher than roasted perilla extract Excellent inhibitory activity was shown. On the other hand, the α-glucosidase inhibitory activity was higher than that of raw perilla extract, but not statistically significant. These results indicate that raw perilla extract is weaker than acarbose, an antidiabetic agent, but may exhibit antidiabetic activity.

Example  10: Raw  Dog Cookies Manufacturing

As can be seen in the above examples, raw perilla showed high unsaturated fatty acids, essential amino acids and useful mineral content, it was confirmed that the antibacterial activity, antithrombotic activity and antidiabetic activity is excellent. Therefore, for the efficient use of raw sesame leaves remaining after milking raw sesame oil, dog cookies using raw sesame leaves were prepared with various recipes.

As shown in Table 10, cookies containing raw sesame seeds of various compositions were prepared, and the price per 100 g was also calculated to evaluate the economics. Among the prepared recipes 1 to 4, the most functional was Recipe 1, which had high soymilk content and sugar content. However, recipe 4 showed excellent economic and sensory characteristics, and it was found that palatability was high in the evaluation of small dogs. The raw sesame foil cookies were prepared with various recipes, and the functional and economical results were repeatedly evaluated. As a result, 20 to 25% by weight of raw sesame seeds, 40 to 45% by weight of non-glutinous rice, 15 to 20% by weight of soy milk, and 1 ~ edible oil It was confirmed that it is most preferable to prepare the dough mixed with 8% by weight and 2 to 18% by weight of sugar and bake at 170 ° C. for 10 minutes to form a cookie.

It is confirmed that the present invention is the achievement of the following research and development tasks.

[R & D Project]

Project name: Andong-si Bio Industrial Technology Development Industrialization Project

Project Title: Development of Dog Cookie Cookies Using Sesame Seeds

Contribution rate: 1/1

Organizer: Kyungpook Bio Industry Research Institute

Period of Research: April 1, 2016-March 31, 2017

Claims (5)

delete delete delete The dried perilla seed was dried with cold air at 15-20 ℃, pressed at 550 ~ 600kgf / ㎠ pressure at 15-20 ℃, and milked 20 ~ 25% by weight of raw sesame seed, 40-45 millet Antimicrobial dog cookie composition for Gram-negative bacteria, comprising: 1% to 8% by weight of soy milk, 1 to 8% by weight of cooking oil, and 2 to 18% by weight of sugar. delete

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