KR102366453B1 - Composition comprising finger finger finger No. 1 - Google Patents

Abstract

The present invention relates to a food composition comprising finger finger No. 1 as an active ingredient, and the food composition to provide an effect of enhancing calcium and magnesium content, providing a soft texture, enhancing antidiabetic activity and enhancing antioxidant activity.

Description

Composition comprising finger finger No. 1 One}

The present invention relates to Finger No. 1, processing characteristics and improved food composition comprising the same.

Eleusine coracana (L.) Gaertn is one of the flowers and small grains belonging to the millet family, and its origin is in East Africa. The main cultivation areas are semi-arid areas of eastern and central Africa and southern India, and India has a cultivated area of 1.19 million hectares, accounting for 85% of the world's production of fingernails (Sakamma etc. 2018). It represents the world's 4th production of wheatets, and the yield varies greatly depending on the region and time, so it is 0.3-1.6 t/ha in Africa, 1 t/ha in the dry season, and 2 t/ha in the wet season (Dida et al. , 2008). The fingernails have excellent environmental adaptability, so they can be adapted to a wide range of annual rainfall of 11~27℃, annual rainfall of 290~4290 mm, and soil pH of 5.0~8.2 (Duke, 1979). As a 'marginal crop' that can withstand harsh conditions well, it can be cultivated even with 30% of the rainfall of rice. Fingernails have high nutritional and physiological properties corresponding to 0.38% of calcium, 6-13% of protein, 18% of dietary fiber and 0.61% of tannin, and 0.3-3% of phenolic compounds such as polyphenols. The calcium content, which is a representative nutrient of finger claws, is 10 times that of cod and 30 times that of rice. According to the National Health Statistics of Korea (2016, Ministry of Health and Welfare), calcium is the nutrient with the lowest intake level among major nutrients, and it is very insufficient at the level of intake of 69% for men and 56% for women based on the recommended intake. In terms of age, the intake rate was the lowest in the 65-year-old or older group and the 12-18 year-old group, 50.8% and 52.1%, respectively. Moreover, the proportion of the people who consume insufficient calcium increased from 69.9% in 2012 and 71.2% in 2014 to 74.2% in 2016, which is a situation in which the calcium deficiency of Korean people is gradually worsening. Considering this phenomenon, a food source with a high calcium content, such as a fingernail, is valuable as a new food material. The part where calcium was accumulated in the fingernail was the aloe layer, followed by the pericarp.

In addition, fingernails are known to exhibit various physiological activities such as anti-inflammatory, anti-diabetic, antibacterial, and antidiarrheal action. there is. The phenolic compounds of the fingers exist in various forms of free, soluble and insoluble compounds, the main bound phenolic compounds are ferulic acid (64%-96%) and p-coumaric acid (50%-99%), It also contains condensed tannins of proanthocyanidins and high molecular weight polyphenols of flavan-3-ol and flavan-3,4-dio. Tannins accumulated in the outer skin of the finger control skin are known to act as a physical barrier to prevent the invasion of fungal pathogens, as well as to have excellent physiologically active effects. Condensed tannins, such as proanthocyanidins, were initially of interest in the field of nutrition related to digestion and absorption mechanisms in the body that inhibit the absorption of protein molecules by binding to proteins and carbohydrates (Butler, 1992, Nguz et al, 1998), but HIV- 1 As various physiological activities of condensed tannins such as the inhibitory effect of 1 Virus (Chan & Kim, 1998) and the anticancer effect through immune enhancement (Ferreira & Slade, 2002) have been revealed (Dicko et al, 2006). These phenolic substances, which cause strong antioxidant activity, are mainly concentrated in the rind and aloe layer of the seed, and thus it was investigated that the peel extract showed 3.2 times the antioxidant activity of the whole powder extract. It was investigated to show a stronger antibacterial effect on flavus (Viswanath et al. 2009). In addition, it was found that the fingernail extract had excellent antidiabetic activity. Hegde et al. (2002) reported that fingernail extract inhibits glycation and glycation cross linking of collagen, which are substances that affect diabetes and complications, 3 It is said that milligrams of methanol extract showed similar effects to 125mg of aminoguanidine, a glycation inhibitor.

Although fingernails are used as a major source of nutrition in southern Asia and Central Africa, such as India, they are rarely used in Korea. Therefore, as part of a study on the processing method of fingernail, a grain resource with excellent physiological activity and calcium, which is a nutrient lacking in Koreans, by investigating the nutritional and quality characteristics and antioxidant properties of cookies using fingernail powder, and examining the appropriate content ratio. As a result of diligent efforts by the present inventors to promote the use of fingernails in Korea, the fingernails, which were difficult to cultivate in Korea due to the long number of days of fertilization, are improved to suit our cultivation environment. The present invention was completed by providing a functional food with high calcium, magnesium and antioxidant content by providing a food composition comprising

Republic of Korea Patent Publication 10-2019-0056056

One object of the present invention is to provide a new finger finger No. 1, characterized in that it has the following botanical characteristics as a meseongin fingernail.

Calcium content: 300 mg/kg to 400 mg/kg

Quantity: 250kg/10a to 400kg/10a

Amylose content: 20% to 30%

Polyphenol content: 150 mg GAE/100 g to 200 mg GAE/100 g

Another object of the present invention is to provide a food composition comprising finger finger No. 1 as an active ingredient.

This will be described in detail as follows. Meanwhile, each description and embodiment disclosed in the present invention may be applied to each other description and embodiment. That is, all combinations of the various elements disclosed herein fall within the scope of the present invention. In addition, it cannot be considered that the scope of the present invention is limited by the specific descriptions described below.

One aspect of the present invention for achieving the above object, as a main finger finger, provides a new finger finger finger No. 1, characterized in that it has the following botanical characteristics.

Calcium content: 300mg/kg to 350mg/kg

Quantity: 300kg/10a to 350kg/10a

Amylose content: 20% to 30%

Polyphenol content: 150 mg GAE/100 g to 200 mg GAE/100 g

Specifically, the finger number 1 is a new lineage of the fingernail, and the fingernail is one of the flowers and small grains belonging to the millet class. It is characterized in that it is a meseong without licorice, and it can be used for reproductive use, processing, etc. by providing a calcium-enhanced one.

As used herein, the term “meseong” refers to a characteristic without stickiness, and the meseong of grains increases as the content of amylose increases and the content of amylopectin decreases.

More specifically, the new finger finger system finger No. 1 of the present invention may have the following botanical characteristics.

The calcium content of the finger No. 1 may be 300 mg/kg to 400 mg/kg, but is not limited thereto. Specifically, the calcium content may be 310 mg/kg to 330 mg/kg, but is not limited thereto.

The term “calcium” in the present invention is an element with atomic number 20, and the element symbol is Ca. In the periodic table, it is one of the alkaline earth elements belonging to Group 2 (Group 2A), just below magnesium. Calcium is soft and silvery gray in color and, like other alkaline earth metals, has high reactivity, so it does not exist as an element in nature, but only as a compound. The compound has an oxidation state of +2. Calcium, the most abundant mineral in the body, is mostly used to make bones and teeth, but about 1% of it travels through the blood to control the function of muscles and nerves and help blood clot. Calcium has functions such as bone formation and maintenance, muscle contraction and relaxation, nerve impulse transmission, and blood coagulation. It also causes growth retardation in infants and children and increases the risk of rickets and tetanus.

Finger No. 1 of the present invention has a richer calcium content compared to millet-like millet (samda chal), millet (ibaek chal), and Milyang No. 15, such as finger joe, so it increases the intake of major nutrients needed by our body to increase the intake of conventional calcium It can provide the effect of solving the problem of insufficient intake.

As used herein, the term “magnesium” is an alkaline earth metal belonging to Group 2 of the periodic table, with an atomic number of 12 and an element symbol of Mg. Magnesium (Mg) is called a 'natural sedative' along with calcium (Ca) and is a divalent cation like calcium. As an anti-stress mineral, it works to calm the excitement of the mind.

Magnesium plays an important role in biochemical and physiological processes. It acts as a cofactor in more than 300 enzyme systems, and plays an important role in the energy production process, particularly in carbohydrate metabolism. It is also required for biochemical or physiological processes occurring in the body, such as the synthesis of fat, protein and nucleic acid, and muscle contraction. Magnesium plays an essential role in maintaining the cell membrane potential of nerves and muscles and conducting impulses at the neuromuscular junction.

Finger No. 1 of the present invention has a richer calcium content compared to millet-like millet (samda chal), millet (ibaek chal), and Milyang No. 15, such as finger joe, so it increases the intake of major nutrients needed by our body to increase the intake of conventional calcium It can provide the effect of solving the problem of insufficient intake.

The quantity of the finger No. 1 may be 250 kg/10a to 400 kg/10a, but is not limited thereto. Specifically, the yield may be 315kg/10a to 325kg/10a, and it may provide a quantity that is 11% higher than that of Miryang No. 15, which belongs to a millet variety such as fingerjoe.

The amylose content of Finger No. 1 may be 20% to 30%, but is not limited thereto. Specifically, the content of the amylose may be 22% to 28%, but is not limited thereto.

As used herein, the term “amylose” is a white powder without taste and odor as a component of starch, and since the bond between glucose constituting amylose is very stable, complete decomposition must be completed after adding dilute sulfuric acid or dilute hydrochloric acid and boiling for several hours. is possible However, when amylase is used, amylose is completely decomposed in a neutral solution at room temperature into maltose and glucose. The higher the content of amylose, the less sticky and softer the texture.

The polyphenol content of Finger No. 1 may be 150 mg GAE/100g to 200mg GAE/100g, but is not limited thereto. Specifically, the polyphenol content may be 170 mg GAE/100 g to 180 mg GAE/100 g.

The term "polyphenol" in the present invention refers to one of the anti-oxidative substances that change active oxygen (harmful oxygen) in our body into harmless substances. It is reported that polyphenols reduce the risk of various diseases due to their high antioxidant ability to protect DNA or cellular proteins and enzymes that are damaged by exposure to free radicals. In addition, polyphenols are known to have anti-cancer properties and prevent heart disease.

In a specific example, it was confirmed that Finger No. 1 of the present invention had improved polyphenol content compared to other millets, and improved antioxidant activity by 3.7 to 4.8 times.

The finger number 1 may be bred by separating the fingernails.

In the "pure line separation" breeding method, in general, conventional varieties are in a state in which many genotypes are mixed due to natural hybridization, natural mutation, and mechanical mixing of other varieties. The selection process is called line separation, and it means separating a group or individual with a homozygous genotype from a group with many genotypes mixed.

Specifically, the above finger No. 1 selected IT136282 resources that can be cultivated in Korea among 84 strains introduced from the Agricultural Genetic Resource Center in 2012 through pure poultry isolate breeding from 2012 to 2014, followed by the productivity test from 2015 to 2018. It was developed as a new variety through local adaptation tests.

The number of days of departure of the digit finger No. 1 may include 3 to 4 months, but is not limited thereto.

Specifically, the number of days of seeding may be 99 days, and the number of days out of the fingernail finger No. 1 is a short-lived variety finger No. 1 that can be harvested in mid-September by planting in early June what is difficult to cultivate in Korea due to the long number of days out of the finger group. may be provided.

In the present invention, the term "number of days from seeding" refers to the number of days from seeding to watering.

Another aspect of the present invention for achieving the above object provides a food composition comprising finger finger No. 1 as an active ingredient.

Specifically, the food composition including the finger finger No. 1 as an active ingredient may provide an effect of enhancing calcium and magnesium content, providing a soft texture, and enhancing antioxidant antidiabetic activity.

In the present invention, the term "finger No. 1" refers to the first fingernail cultivar in which cultivation was difficult in Korea due to the long number of days of seedling to be suitable for our cultivation environment.

In the present invention, the term "food" includes, for example, various foods, beverages, gum, tea, vitamin complexes, health functional (sexual) foods, and the like, and includes all foods in a conventional sense. The food can be prepared in dosage forms such as tablets, granules, powders, capsules, liquid solutions and pills according to known manufacturing methods, and the content of Finger No. 1 according to the present invention is based on the total weight of the food composition according to the dosage form It can be adjusted to 0.001 wt% to 100 wt%. The food composition of the present invention is not particularly limited in other ingredients except for including Finger No. 1 or a compound derived therefrom as an active ingredient, and may include various conventional flavoring agents or natural carbohydrates as additional ingredients, and in addition It may contain food-logically acceptable food supplement additives.

The "food supplement additive" refers to a component that can be supplementally added to food, and is added to the manufacture of health functional food of each formulation, and those skilled in the art can appropriately select and use it. Examples of food supplement additives include various nutrients, vitamins, minerals (electrolytes), synthetic flavoring agents and flavoring agents such as natural flavoring agents, coloring agents and fillers, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners , pH adjuster, stabilizer, preservative, glycerin, alcohol, carbonation agent used in carbonated beverages, etc., but the above examples are not limited to the type of food supplement additive of the present invention.

The food composition of the present invention may include health functional (sex) food. The "health functional (sexual) food" is the same term as food for special health use (FoSHU), and refers to food with high medical and medical effects processed to efficiently exhibit bioregulatory functions in addition to nutrition supply. do. The "function (sex)" means to obtain a useful effect for health purposes such as regulating nutrients or physiological action with respect to the structure and function of the human body. The health functional food of the present invention can be manufactured by a method commonly used in the art, and can be prepared by adding raw materials and components commonly added in the art during the manufacture of the health functional food. In addition, the formulation of the health functional food may be manufactured without limitation as long as the formulation is recognized as a food. The health functional food composition of the present invention can be prepared in various types of dosage forms, and unlike general drugs, there are no side effects that may occur during long-term administration of the drug using food as a raw material, and has excellent portability.

There is no limitation in the form that the health functional food of the present invention can take, and it may include any food in a conventional sense, and may be used interchangeably with terms known in the art, such as functional food. In addition, the health functional food of the present invention can be prepared by mixing known additives with other suitable auxiliary ingredients that may be included in the food according to the selection of those skilled in the art. Examples of foods that can be added include meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen, other noodles, gums, dairy products including ice cream, various soups, beverages, tea, drinks, alcoholic beverages and There are vitamin complexes and the like, and it can be prepared by adding to juice, tea, jelly, juice, etc. prepared with Finger No. 1 according to the present invention as a main component. It also includes food used as feed for animals.

In addition, the health functional food composition of the present invention may further include a physiologically acceptable carrier. The type of the carrier is not particularly limited, and any carrier commonly used in the art may be used. In addition, the health functional food composition may include, without limitation, additional ingredients that are commonly used in food compositions to improve odor, taste, vision, etc., and may be selected according to the type of food and used in an appropriate amount.

The food composition may be one for improving immunity, anti-diabetes, antioxidant or anti-inflammatory, but is not limited thereto.

The "antioxidant" refers to the inhibition of oxidation, and is a concept that appears a lot when explaining the aging process of cells and prevention methods therefor. In other words, since cellular aging means cellular oxidation, corals that enter the body through human respiration also have beneficial effects such as creating energy needed for the human body, but in this process, free radicals, which are extra oxygen that are not good for the body, are created. do. Free radicals attack normal cells in the body and act as a cause of aging and various diseases. Therefore, removing these free radicals is a way to prevent cell oxidation (noel), and it means inhibiting oxidation of these cells.

The "anti-inflammatory" means having a property of eliminating inflammation with an effect of preventing inflammation or inhibiting it with respect to an inflammatory process.

The “anti-diabetes” refers to the use of glucose as the main energy source in our body, and the pancreas secretes a hormone that controls the cells of our body to use glucose well, which is called insulin. Diabetes is a type of metabolic disease characterized by a high blood glucose concentration as a type of metabolic disease such as insufficient insulin secretion or failure to function normally.

In a specific embodiment, it was confirmed that Finger No. 1 of the present invention provides the effect of enhancing antioxidant, anti-inflammatory, antibacterial, and antidiabetic activity.

The food composition may be characterized in that it has a DPPH or ABST scavenging activity.

As used herein, the term “DPPH (1,1-diphenyl-2-picrylhydrazyl, Sigma-Aldrich)” is purple in the radical state, and when reduced to yellow 2,2-diphenyl-1-picrylhydrazine (DPPH-H) is converted DPPH, a stable radical, is converted to non-radical when it receives electrons or hydrogen from an antioxidant. The DPPH method is widely used as a method for measuring the antioxidant activity of water-soluble or organic solvent extracts of natural products.

The term "ABTS (2,2'-Azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid, Sigma-Aldrich)" in the present invention is dark blue-green and is converted to light blue when reacted with an antioxidant. The ABTS method is also described above Like DPPH, it is a widely used method for measuring antioxidant activity.

In a specific embodiment, the ethanol extract of finger 1 is DPPH (1,1-diphenyl-2-picrylhydrazyl, Sigma-Aldrich) and ABTS (2,2'-Azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid) , Sigma-Aldrich) was confirmed to enhance the scavenging activity of radicals.

Accordingly, it can be seen that the food composition comprising the finger finger No. 1 of the present invention as an active ingredient can be used as a composition for improving immunity, anti-diabetes, antioxidant or anti-inflammatory.

The food composition comprising the finger finger No. 1 of the present invention as an active ingredient may provide an effect of enhancing calcium and magnesium content, providing a soft texture, enhancing antidiabetic activity and enhancing antioxidant activity.

1 is a photograph showing cookies prepared in Example 1 (including 10% to 100% of finger No. 1) and Comparative Example 1 (including 0% of finger No. 1).
2 is a photograph showing finger No. 1, a pair and a captain.
3 is a graph showing the DPPH and ABTS radical scavenging activity of the cookies prepared in Example 1 and Comparative Example 1.

Hereinafter, the present invention will be described in more detail through examples. These Examples are for explaining the present invention in more detail, and the scope of the present invention is not limited by these Examples.

Example 1: Manufacture of Finger No. 1 Cookies

Powder made by adding 10%, 30%, or 50% of 'Finger No. 1' whole-grain flour to 500g of wheat flour (soft flour, white snow flour), 100g butter, 200g sugar, 120g egg, Baking powder 8g, milk 60g, and salt 3g were blended.

First, put butter in the kneader to soften it, add sugar and salt little by little and knead for 2 minutes, then add the sieved powder and baking powder and mix lightly, then add milk and mix. The kneaded vinyl is wrapped in plastic and refrigerated for 15 minutes, then spread out to a thickness of 1cm using a sheet and printed out using a mold. When baked in an oven, it was prepared by baking at 180° C. for 20 minutes and cooling it at room temperature for 1 hour.

Comparative Example 1: Flour cookie production

Flour (soft flour, white snow flour) 500g, butter 100g, sugar 200g, egg 120g, baking powder 8g, milk 60g, and salt 3g were mixed.

First, put butter in the kneader to soften it, add sugar and salt little by little, and knead for 2 minutes. Then, add the sifted flour and baking powder and mix lightly, then add milk and mix. The kneaded vinyl is wrapped in plastic and refrigerated for 15 minutes, then spread out to a thickness of 1cm using a sheet and printed out using a mold. When baked in an oven, it was prepared by baking at 180° C. for 20 minutes and cooling it at room temperature for 1 hour.

Example 2: General component analysis

For general ingredients of cookies by treatment, inorganic ingredients such as moisture, protein, ash and calcium were investigated. Moisture content was measured by heating and drying at 105°C under atmospheric pressure, and ash content was measured by incineration at 550°C for 24 hours. For crude protein, noodle samples for each treatment were freeze-dried (FDT-8612, Operon, Kimpo, Korea) and pulverized (Vibrating sample mill, CMT Co. Ltd., Tokyo, Japan), and used as a sample for analysis. After taking a certain amount of sample and wet decomposition, it was adjusted to 100 mL and used as a sample for analysis. The crude protein content was quantified using a Kjeldahl analyzer (2300 Kjeltec Analyzer Unit, FOSS Tecator). The content of inorganic components was incinerated at 550℃, dissolved by heating with 0.5 N nitric acid, filtered with GF/C filter paper, and then purified and used as ICP (Inductively Coupled Plasma, Optima-3300DV, Perkin-Elmer, Norwalk, CT, USA). The major components of Ca, Mg, K, and Na were analyzed.

Results of general component analysis of cookies prepared in Example 1 and Comparative Example 1 Finger millet flour
Addition rate(%)
(w/w) Proximate compositions
(g/100 g) Minerals compositions
(mg/100 g) Moisture Protein K Ca Mg Na Comparative Example 1 3.5±0.01 10.6±0.21 65.0±5.70 24.4±4.51 15.3±2.86 287.4±14.09 10 3.0±0.04 10.3±0.10 85.4±4.56 44.9±1.25 26.2±0.83 291.7±14.57 30 2.9±0.02 10.0±0.10 115.8±3.75 101.4±4.38 57.4±2.30 347.3±15.26 50 2.8±0.07 9.4±0.06 150.2±12.52 152.1±1.31 84.6±0.64 373.7±11.51 100 2.0±0.01 8.7±0.14 193.0±18.61 262.7±12.2 144.8±7.30 396.7±20.81

As shown in Table 1 above, the moisture, crude protein and inorganic component contents of the finger millet finger No. 1 addition cookie were investigated. Comparative Example 1 and Example 1 in which the content of finger finger No. 1 was prepared differently from 10% to 100% The moisture and protein content of the cookie was 2.0 to 3.5% water and 8.7 to 10.6% protein for finger finger 1 The higher the amount of wheat flour added, the lower the moisture content and protein content. Minerals compositions-K, Ca, Mg, Na content was similar to the protein content, as compared to Comparative Example 1 in which Finger No. 1 powder was not added, as the content of Finger No. 1 powder increased from 10% to 100%, all inorganic ingredients increased significantly. This is because in the case of Example 1, in which the cookie was prepared including the finger No. 1 powder, it was powdered in a whole grain state without going through the process of milling to remove the seed coat and aloe layer. It can be seen as a result that the characteristic was able to create a cookie and is reflected thereafter. Nath et al (2013) investigated the calcium (Ca) content by dividing the seed coat, aloe layer, and endosperm parts of 5 genetic resources of the first finger finger No. 1, and as a result, the calcium content of all resources was 52.8~64.9% of the aloe layer, 30.7~ of the seed coat. 43.0% and 4.0~11.2% of endosperm are accumulated. When examining the change in the mineral content of the Cookie No. 1 powder addition, the content of calcium (Ca) and magnesium (Mg) among inorganic components was 100% compared to Comparative Example 1 according to the increase in the amount added. Calcium 10.8 times, magnesium 9.5 times, when 50% added, calcium 6.3 times, magnesium 5.5 times, and potassium and sodium increased by 3.0 times, 1.4 times when adding 100%, and 2.3 times and 1.3 times when adding 50%. It was found that the increase in sodium content was not significant even though calcium and magnesium components, which are easily lacking in wheat flour, were strengthened when the first finger powder was added.

Therefore, it was confirmed that the food composition prepared using the finger finger No. 1 was rich in calcium and magnesium content, and thus the calcium and magnesium content was improved compared to the conventional food.

Quality Characteristics of Contrast, Joe, Millet and Finger No.1 variety and
system name protein
(g/100g) ash
(g/100g) calcium
(mg/100g) polyphenols
(mg GAE/100g) amylose
(%) Finger No. 1 10.2a 2.32a 322a 177a 24.7a Daejo (Miryang No. 15) 10.1a 2.23a 214b 127b 25.8a Joe (Samdacha) 11.1 1.46 22 63 2.2 Millet (Lee Baek-chal) 12.5 1.55 19 45 2.8

As shown in Table 2, finger millet finger No. 1 had the best protein, calcium, amylose, and polyphenol content compared to control (Miryang No. can be checked

Agricultural Characteristics of Control and Finger No. 1 breed name watering machine
(Mon. Sun) Number of days of growth (days) Soy sauce
(cm) pavement
(0～9) blast disease
(0～9) Finger No. 1 8.4 99 105 5 3 Daejo (Miryang No. 15) 8.1 96 98 5 3

As shown in Table 3, the number of days of growth of the finger No. 1 of the present invention is 99 days, which is shorter than the number of days of growth in the conventional fingernail, and it was confirmed that the harvest was possible by improving the fingernail, which was difficult to cultivate in Korea, to suit the Korean cultivation environment ( 2).

Example 3: Cooking and Quality Characteristics Inspection

The cookie texture of Comparative Example 1 and Example 1 was measured five times for each treatment using a texture analyzer (Texture analyzer TA1, AMETEK, LLOYD Instruments, USA). The measurement conditions for texture were pre test speed 3.0 mm/s, test speed 1.0 mm/s, post speed 5.0 mm/s, and distance 5.0 mm using a 2 mm probe. The spreadability of cookies is expressed as the ratio of the diameter to the thickness, and the average value is shown after measuring as follows using the method of AACC method 10-50D.

Spread factor = (Average width of 6 cookies (mm) / Average thickness of 6 cookies (mm))×10

The chromaticity of the cookie was measured using a color difference meter (CR-300, Minolta, Osaka, Japan) to determine the L value (lightness), the redness (redness), and the b value (yellowness). yellowness) was compared. At this time, the L value of the standard white plate used was 98.9, the a value was -0.1, and the b value was -0.36.

Results of texture analysis of cookies prepared in Example 1 and Comparative Example 1 Finger millet flour
Addition rate(%)
(w/w) spread factor Hardness
(kgf) Crispiness peaks
(Number) Comparative Example 1 45.2±2.78 5.89±0.529 32.6±3.21 10 50.6±2.47 5.41±0.520 20.4±3.13 30 53.0±3.94 5.13±0.709 21.2±4.27 50 56.4±2.35 4.15±0.647 23.0±2.45 100 57.8±3.37 2.07±0.364 19.0±2.12

As shown in Table 4, in order to examine the quality characteristics of the cookie with finger finger No. 1 powder added, the spread factor, hardness, and crispiness peaks of the cookie were investigated. Spreadability is a phenomenon in which the thickness of cookies decreases and the diameter increases during the process of kneading and molding cookies and baking them in an oven. ). In this experiment, the spreadability of cookies increased due to the dilution effect of wheat flour gluten, etc. as the amount of added finger finger No. 1 powder increased, so it was found that the addition of finger finger No. 1 powder had a favorable effect on improving the quality of cookies. The spreadability of cookies exhibits different reactions such as increased or decreased spreadability compared to Comparative Example 1 depending on the moisture content of the material to be added and the particle size of the material to be added. According to prior reports, extruded rice flour or corn resistant starch In the case of the added cookie, the spreadability of the cookie decreased as compared to Comparative Example 1 as the amount of added cookie increased, and the spreadability index increased as the amount of addition increased when chlorella powder was added and black rice bran was added.

As a result of examining the texture of the Cookies with Finger Finger No. 1 powder, the hardness decreased significantly and the crunchiness decreased as the amount added increased, indicating that the cookies exhibited a soft texture when the addition of the Finger Finger No. 1 powder was added. The hardness of cookies is greatly affected by the types of sub-materials mixed in. When cheonggukjang powder and corn resistant starch are added, the cookie hardness tends to decrease, but in general, adding sub-materials to improve functionality tends to increase the cookie hardness Since there are many, the hardness tends to increase when chlorella powder, lotus root powder, lotus leaf powder, goji berry powder and coffee extract residue are added. When examining these quality characteristics, it was confirmed that the cookies spread better and the hardness decreased compared to Comparative Example 1 when the finger finger No. 1 powder was added, indicating a soft texture.

Chromaticity change analysis results prepared in Example 1 and Comparative Example 1 Finger millet flour
Addition rate(%)
(w/w) L -value
(Lightness) a -value
(Redness) b -value
(Yellowness) △E(L*,a*,b*) ³⁾ Comparative Example 1 82.7±1.34 5.4±0.99 33.7±1.54 10 70.7±0.87 8.5±0.41 28.7±1.49 13.3 30 62.4±1.07 9.1±0.57 23.3±0.90 9.9 50 56.6±1.03 9.3±0.24 20.9±0.28 6.3 100 53.7±0.78 8.6±0.51 16.5±1.09 5.3

Table 5 shows the results of measuring the change in chromaticity of the cookie of Comparative Example 1 with the addition of Finger No. 1 powder and 100% wheat flour. The values of lightness (L-value), redness (a-value), and yellowness (b-value) of Comparative Example 1 were 82.7, 5.4 and 33.7, respectively, and L , a, and b values were 70.7-53.7, 9.3-8.5, and 28.7-16.5, respectively, showing a significant (p<0.05) difference between Comparative Example 1 and all treatments. The brightness and yellowness of the cookies tended to decrease as the amount of Finger Finger No. 1 powder added increased, while the redness increased, but did not increase in a concentration-dependent manner according to the amount of treatment. This is a result of the decrease in brightness and yellowness more clearly appearing as the powder of Finger No. 1 has a darker brown color than that of the red series. Even when a small amount is added, the color change according to the addition is remarkable. According to the U.S. National Bureau of Standards Color Difference (△E) standard, a color difference value of 0.5 or less can be divided into trace, 0.5 to 1.5 slight, 1.5 to 3.0 noticeable, 3.0 to 6.0 appreciate, 6 to 12 much, and more than 12 to very much. The color difference between Comparative Example 1 and the 10% addition was 13.3, indicating that the color difference was clear even when 10% was added. The difference between treatments gradually decreased as the amount of addition increased, and the difference between the 50% and 100% addition was 5.3, which was lower than that of Comparative Example 1 and 10%. Therefore, it has been investigated that the original color of the first finger powder is not significantly affected by the cooking process such as heating and shows a distinct difference even if the amount added is not large.

Example 4: Analysis of antioxidant components

Example 4-1: Analysis of Polyphenol and Flavonoid Content of Finger No. 1 Powdered Cookies

In order to measure the antioxidant components and antioxidant activity of the first finger-added cookie by treatment, 5 g of a freeze-dried and pulverized sample was taken, 50 mL of 80% ethanol was added, and extracted with shaking at 50°C for 24 hours (SK-71 Shaker, JEIO Tech, Kimpo, Korea) was carried out twice, followed by filtration, and the solvent was completely removed at 40°C with a vacuum concentrator (Eyela N-1000, Tokyo, Japan). Here, the ethanol extract of each finger-finger number 1 addition cookie prepared by re-dissolving in 80% ethanol and then diluting it into 50 mL was used as a sample for analysis while being stored in a -20°C freezer. The total polyphenol content of the ethanol extract of the cookie with the first finger finger added by treatment was analyzed in principle that the Folin-Ciocalteu phenol reagent turned into a molybdenum blue color as a result of reduction by the polyphenolic compound of the extract (Dewanto et al. 2002). After adding 1 mL of a 2% Na ₂ CO ₃ solution to 50 μL of the extract, it was left for 3 minutes to add 50 μL of 50% Folin-Ciocalteu reagent (Sigma-Aldrich, St. Louis, MO, USA). After 30 minutes, the absorbance value of the reaction solution was measured at 750 nm, and a calibration curve was prepared using the standard gallic acid (Sigma-Aldrich), and it was expressed as mg gallic acid equivalent (GAE)/g (dry basis). . To determine the total tannin content, add 1 mL of 95% ethanol and 1 mL of distilled water to 1 mL of the sample solution, shake well, add 1 mL of 5% Na ₂ CO ₃ solution and 0.5 mL of 1 N Folin-ciocalteu reagent (Sigma-Aldrich), and then at room temperature After 60 minutes of color development, absorbance was measured at 725 nm, and a calibration curve was prepared using tannic acid (Sigma-Aldrich) as a standard material and expressed as mg tannic acid equivalent (TAE)/g (dry basis). For total flavonoid content, 1 mL of distilled water and 75 µL of 5% NaNO ₂ were added to 250 µL of extract, and then, after 5 minutes, 150 µL of 10% AlCl ₃ 6H ₂ O was added, left for 6 minutes, and 500 µL of 1 N NaOH was added. After 11 minutes, the absorbance value of the reaction solution was measured at 510 nm (Dewanto et al. 2002). A calibration curve was prepared using the standard (+)-catechin (Sigma-Aldrich) and expressed as mg catechin equivalent (CE)/g (dry basis).

Polyphenol and flavonoid content analysis results of cookies prepared in Example 1 and Comparative Example 1 Finger millet flour
Addition rate(%)
(w/w) ^Polyphenol
(mg gallic acid eq./100g sample) ^{Flavonoids
(mg catechin eq./100g sample)} Comparative Example 1 87.1±3.32 37.4±2.02 10 94.5±3.05 45.6±1.25 30 109.2±3.14 59.5±0.38 50 126.0±2.85 84.5±0.75 100 170.4±6.31 160.1±5.99

Table 6 shows the results of measuring the polyphenol and flavonoid content of the cookie according to the degree of addition of the finger finger No. 1 powder. Both polyphenols and flavonoids tend to increase as the addition ratio is higher in the ball (10 bowl 100) to which the finger finger No. 1 powder is added compared to Comparative Example 1, and when 10% of the finger finger No. In comparison, the polyphenol content increased by 1.09 times, 1.25 times when 30% was added, 1.45 times when 50% was added, and 1.96 times when 100% was added. The flavonoid content showed a clearer increasing trend, so when 10% of powder was added, 1.22 times, when 30% was added, 1.59 times, when 50% was added, 2.26 times, and 100% finger finger No. 1 cookie increased by 4.28 times compared to Comparative Example 1. The main phenolic compounds of Finger No. 1 are Diadzene, gallic acids, coumaric acids, syringic acids, and vanillic acids. Even when placed in a buffer solution for 48 hours, it has high stability in acid and alkalinity. In addition, the phenol and tannin content of Finger No. 1 varied according to the variety, and the main bound phenolics were ferulic acid (64%~96%) and p-coumaric acid (50%~99%). Under the influence of the physiological activities of these polyphenols and flavonoids, it was confirmed that finger finger No. 1 had high anti-inflammatory and anti-diabetic effects.

Example 4-2: DPPH and ABTS radical scavenging activity of Cookie with Finger No. 1 powder added

Antioxidative activity against the ethanol extract of the cookies prepared in Example 1 (prepared including 10% to 100% of finger No. 1) and Comparative Example 1 (prepared including 0% of finger No. 1) was DPPH (1,1- The scavenging activity of diphenyl-2-picrylhydrazyl, Sigma-Aldrich) and ABTS (2,2'-Azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid, Sigma-Aldrich) radicals was measured by modifying the method of Choi et al. did

The scavenging activity of DPPH radicals was measured by adding 0.2 mL of sample to 0.8 mL of 0.2 mM DPPH solution (dissolved in 99.9% ethanol), and then measuring the decrease in absorbance at 520 nm for exactly 30 minutes.

The scavenging activity of ABTS radicals was determined by leaving 7.4 mM ABTS and 2.6 mM potassium persulphate ⁱⁿ a dark place for one day to form ABTS cations. M ^-1 cm ^-1 ) was diluted with ethanol. After adding 50 μL of the extract to 1 mL of the diluted ABTS solution, the change in absorbance was measured exactly 30 minutes later. The scavenging activity of DPPH and ABTS radicals was expressed in mg TE (Trlox equivalent antioxidant capacity)/g (dry basis) ( FIG. 3 ).

As shown in FIG. 3 , compared to the flour cookie of Comparative Example 1, which exhibited ABTS radical scavenging activity of 37.9 mg TE/100 g, 60.3 mg TE/100 g when 10% of the powder of Finger No. 1 was added, and 92.4 when 30% was added. When adding mg TE/100 g, 50%, it increases to 160.2 mg TE/100 g, when 100% is added, it increases to 283.5 mg TE/100 g, and increases by 1.6 to 7.5 times according to the increase in the amount of finger finger No. 1 added. , tannins, and flavonoid contents showed the same trend. DPPH radical scavenging activity also showed the same tendency as ABTS radical scavenging activity, and ABTS scavenging activity was higher than that of DPPH. The antioxidant activity of these natural substances donates electrons to active radicals and inhibits lipid oxidation in food. It plays a very important role in preventing The antioxidant activity of Finger Finger No. 1 originates from phenolic compounds such as abundant polyphenols and flavonoids. As the amount added increases, the antioxidant activity significantly increases, and it is not only very stable to heat, but also the time the finger finger No. 1 is roasted in heat. As this increased, antioxidant activity increased. Therefore, it was confirmed that the fingernail is advantageous for the development of processed products as grains showing antioxidant activity from phenolic compounds.

Example 5: Sensory Test

The sensory test of the cookie with the first finger added was carried out by distributing the cookies for each treatment on one plate and distributing them to the sensory tester. The characteristics used in the sensory test were evaluated for appearance, flavor, taste, texture, and overall acceptability, and the scoring criteria were 7 steps from 3 (very good) to -3 (very bad), 100% flour cookie for Comparative Example 1 It was evaluated based on 0 as a standard. After the sensory test, statistical processing of the results was verified for significance with the DUNCAN multiple test at p<0.05 level using SAS. The number of panelists who participated in the sensory test was 29, 8 males and 21 females, 3 people in their 20s, 6 people in their 30s, 10 people in their 40s, and 7 people in their 50s.

Sensory evaluation results of cookies prepared in Examples 1 to 1 Finger millet flour
Addition rate(%)
(w/w) Appearance Color Flavor Taste Texture Overall
eating quality Comparative Example 1 0.00±0.000 0.00±0.000 0.00±0.000 0.00±0.000 0.00±0.000 0.00±0.000 10 0.92±0.248 0.85±0.252 0.65±0.166 0.88±0.178 0.73±0.252 0.92±0.192 30 0.96±0.248 1.08±0.293 0.65±0.192 0.96±0.232 1.42±0.200 1.27±0.235 50 0.73±0.227 0.62±0.229 0.62±0.176 1.15±0.240 1.46±0.207 1.08±0.175 100 -0.38±0.249 -0.58±0.260 0.08±0.157 -0.50±0.305 0.04±0.254 -0.85±0.258

As shown in Table 7 above, the preference of cookies containing 30% of Finger No. 1 powder was the highest.

Specifically, the appearance, color, texture, taste, overall preference, etc. were evaluated by dividing the cookie without the addition of Finger No. 1 powder by 0 points and 3 points to -3 points from very good to very bad as Comparative Example 1. The results are shown in Table 5. In all items such as appearance, color, preference, taste, texture, etc., when 10 to 50% of finger finger No. 1 powder was added, a significantly higher value was shown compared to Comparative Example 1, but cookies were manufactured with 100% finger finger No. 1 powder. When compared to Comparative Example 1, all showed lower or similar values. Although there was no statistical significance, appearance and color were high when 10% and 30% were added, taste and texture were high in 30% and 50%, and there was no significant difference in flavor when 10-50% was added. The overall palatability was highest when 30% was added, but there was no statistical significance between the 10%, 30%, and 50% addition treatments, and the palatability was the lowest when 100% finger finger number 1 was added. The fact that the texture increased with the increase in the amount of added finger finger No. 1 powder is thought to be a result of the decrease in cookie hardness when powder was added. 's cookies were thought to be more desirable. In terms of appearance and color, the sensual preference increased according to the increase in the color of chocolate light before the addition of 30% of finger nail finger powder No. 1 powder, but in the case of 100% addition, the value greatly decreased due to cracks on the surface of the cookie or rejection caused by too dark color. was confirmed to be

Combining Examples 1 to 5 and Comparative Example 1 of the present invention, the No. 1 finger finger cookies prepared including No. 1 finger finger No. 1 have the effect of enhancing calcium and magnesium content, and a soft texture compared to Comparative Example 1. It can be confirmed that it provides a food composition superior to the prior art by providing an effect of providing and enhancing antioxidant activity.

From the above description, those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention, rather than the above detailed description, all changes or modifications derived from the meaning and scope of the claims to be described later and their equivalents.

Claims (8)

delete delete delete As a food composition comprising finger finger No. 1 powder or an extract thereof as an active ingredient,
The food composition is for immunity enhancement, anti-diabetes, antioxidant or anti-inflammatory that, the food composition.
delete 5. The method of claim 4,
The food composition is characterized in that it has a DPPH or ABST scavenging activity, the food composition.
5. The method of claim 4,
The food composition is characterized in that it has the effect of increasing the calcium or magnesium content, the food composition.
5. The method of claim 4,
The food composition will be prepared as a cookie, rice cake, beverage or bread, the food composition.

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