KR102425948B1 - Manufacturing method of rice punch powder - Google Patents

Abstract

Functional powdered sikhye for improving learning ability according to the present invention and a method for manufacturing the same include mixing rice, germinated malt and natural functional materials (S10); saccharifying the mixed mixture (S20); Boiling the saccharified saccharide and separating the solid and liquid (S30); The solid-liquid separated solid material is subjected to microwave drying in a vacuum atmosphere and dried through hot air drying to obtain a first dry material, and the solid-liquid separated liquid material is freeze-dried to obtain a second dry material (S40); and mixing and pulverizing the first dry matter and the second dry matter to prepare powdered sikhye (S50).

Description

Powdered Sikhye and its manufacturing method {Manufacturing method of rice punch powder}

The present invention relates to functional powdered sikhye for improving learning ability and a method for manufacturing the same, and to functional powdered sikhye for improving learning ability with improved learning ability and amino acids, etc., which improve learning ability and memory.

It is necessary to prepare various measures to overcome the crisis in the rice industry due to an increase in inventories due to an increase in overseas rice imports and a decrease in domestic rice demand.

Recently, in the 'well-being era', the era of pursuing safe and healthy food is being reflected, and as eco-friendly agricultural products certification management is strengthened, the domestic eco-friendly agricultural products market is growing at an average annual rate of 5.3%.

Accordingly, it is urgently required to develop a variety of new products to respond to the changes of the times when the market for eco-friendly agricultural products is expanding and public catering is active, and it is urgently required to prepare a plan to overcome the crisis caused by the economic downturn and to increase the consumption of local rice.

For example, according to the agricultural policy focus '2016 Domestic and International Eco-friendly Agricultural Products Production Status and Market Prospects' published by the Korea Rural Economic Research Institute, the cultivated area of eco-friendly agricultural products (organic + pesticide-free) has decreased since 2013, but is expected to increase again after 2016. are doing

In addition, as shown in Table 1 below, the eco-friendly agricultural product market is expected to expand to 3.986.2 trillion won in 2025, and in response to the scale expansion, the eco-friendly processed food industry base will be expanded, and domestic and foreign consumption markets such as restaurants and exports will be expanded and businesses promotion is needed

In addition, as shown in Table 2 below, the amount and amount of organic food imports in 2016 increased by 15% and 24.5%, respectively, compared to the previous year. Specifically, the number of organic food imports was 5,600, accounting for 1.3% of the total food imports. Imports of foreign organic foods have increased by more than 10% annually since 2013 in both quantity and value. In addition, it can be seen that the global organic food market in 2016 increased by 10% compared to the previous year and the import volume of organic food increased by 15%, increasing at an average annual rate of more than 10%.

Meanwhile, the Ministry of Agriculture, Food and Rural Affairs announced measures to revitalize the organic processed food industry with the goal of increasing the sales of organic processed food from 490.8 billion won in 2013 to 1 trillion won by 2020 and increasing exports to 20 million dollars.

The Rural Development Administration has developed powdered Sikhye that can be mixed with water so that the traditional drink Sikhye can be easily drunk anywhere. Sikhye has a long manufacturing process and is difficult to make and store at room temperature. Powdered Sikhye uses a spray-drying method that removes moisture by instantaneously contacting high-temperature gas with sikhye sprayed with high pressure. It has been disclosed in Korean Patent Publication No. 10-2015-0124513.

Korean Patent Application Laid-Open No. 10-2015-0124513 relates to “a method for manufacturing powdered sikhye using spray drying and powdered sikhye prepared thereby”, a) adding a coating material to liquid sikhye in an amount of 16 to 25% by weight based on the total weight. to dissolve; and b) spray-drying the liquid Sikhye in which the coating material is dissolved in step a) at a temperature of 113 to 138° C. at a flow rate of 38 to 58 mL/min. There is a description of a method for producing powdered sikhye that has an excellent effect.

In addition, 'Paldo Virak Sikhye', which has been steadily loved since its release in 1993, also released 'Birac Sikhye Stick', a stick-type product.

According to the Agricultural Economic Daily on October 10, 2018, by adding ginger extract to the domestic concentrated sikhye base, the traditional sweet and bitter taste of sikhye is preserved, and a product that can be drunk warmly by adding hot water or ice cold drink according to your preference has been launched. did. (Internet address: http://www.thekpm.com/view.php?ud=201810101308430022564_17)

On the other hand, as the modern social environment is diversified, people are exposed to more stimuli, and rapid brain activity is required to accommodate these stimuli. In particular, along with the recent economic growth, our health is threatened by environmental destruction, water pollution, and flooding of instant food due to industrialization and industrialization. The absolute lack of exercise due to the development of mechanical civilization not only promotes obesity, but also causes chronic degenerative diseases such as arteriosclerosis, hypertension, coronary heart disease, myocardial infarction, angina pectoris, and stroke, which are prevalent. to be.

In addition, adolescents, especially examining students, not only feel fatigued mentally and physically through long-term learning activities, but are also seriously affected by the healthy development of the brain.

Therefore, as society becomes more complex and competition for entrance exams intensifies, there is an urgent need to develop Sikhye that can clear the tired brain, improve memory, and promote recovery from fatigue.

(Patent Document 0001) Korean Patent Laid-Open Patent No. 10-2015-0124513 (Title of the invention: powder sikhye manufacturing method using spray drying and powder sikhye prepared thereby)

(Non-patent document 0001) Agricultural Economic Newspaper “3 trillion won in home convenience food market… Stick type is the trend” (October 10, 2018, Internet address: http://www.thekpm.com/view.php?ud= 201810101308430022564_17)

The present invention has been devised to solve the above problems, and the technical problem to be solved by the present invention is to provide a method for preparing powdered Sikhye containing GABA and Ornitine content.

Another object of the present invention is to provide a method for manufacturing powdered sikhye in which the drying process is improved in order to reduce the occurrence of change in taste and browning when manufacturing powdered sikhye using the existing process.

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In order to achieve the above technical object, the powder sikhye manufacturing method according to an embodiment of the present invention comprises the steps of mixing rice, germinated malt and natural materials (S10); saccharifying the mixed mixture (S20); Boiling the saccharified saccharide and separating the solid and liquid (S30); The solid-liquid separated solid is subjected to microwaves in a vacuum atmosphere and dried through hot air drying to obtain a first dried product, and the solid-liquid separated liquid is freeze-dried to obtain a second dried product (S40) and the first dried product and the first dried product 2 It includes a step (S50) of mixing and pulverizing the dried material to prepare powdered sikhye.

In the method for producing powdered Sikhye according to an embodiment of the present invention, the natural material includes Goji berry and blueberry, and 0.7 to 1.5% by weight of Goji berry and 1.5 to 2% by weight of blueberry based on the total weight of the mixture. can

The present invention also includes powdered Sikhye prepared by the above-mentioned manufacturing method.

According to the present invention, it is possible to provide powdered Sikhye with enhanced GABA and Ornitine contents.

In addition, the present invention has significantly improved antioxidant efficacy than ascorbic acid, and can provide a safe food with almost no cytotoxicity.

In addition, the present invention can contribute to overcoming the crisis in the local rice industry by ① increasing consumption of eco-friendly agricultural products, ② preparing countermeasures for the expansion of public catering, and ③ activating the processing industry.

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In addition, the present invention can prevent the taste change and browning phenomenon that occurs frequently during the conventional powdered sikhye process.

1 is a process flow chart of a method for manufacturing powdered sikhye using eco-friendly rice according to an embodiment of the present invention.
2 is a process flowchart of a method for manufacturing powdered sikhye using eco-friendly rice according to another embodiment of the present invention.
3 is a method for manufacturing powdered sikhye using eco-friendly rice according to an embodiment of the present invention, showing real photos of germination 1st, 2nd, 3rd, and 5th day of germination, and drying the outer barley on the 3rd day of germination for 5 days. This is a real photo of the obtained malt.
4 is a TLC analysis result of a natural functional material including Goji berry and blueberry, and a TLC analysis result of germinated malt in the functional powdered Sikhye manufacturing method for improving learning ability according to an embodiment of the present invention.
5 is a DPPH antioxidant activity analysis result for blueberry, a natural functional material, in a method for manufacturing functional powdered sikhye for improving learning ability according to an embodiment of the present invention.
6 is a DPPH antioxidant activity analysis result for Goji berry, which is a natural functional material, in the functional powdered sikhye manufacturing method for improving learning ability according to an embodiment of the present invention.
7 is a DPPH antioxidant activity analysis result for powdered Sikhye according to Comparative Example 4.
8 is a DPPH antioxidant activity analysis result for functional powdered Sikhye for improving learning ability according to Example 1 of the present invention.
9 is a result of MTT cytotoxicity analysis on blueberries, which are natural functional materials, in a method for manufacturing functional powdered sikhye for improving learning ability according to an embodiment of the present invention.
FIG. 10 is a result of MTT cytotoxicity analysis on Goji berry, which is a natural functional material, in a functional powdered Sikhye manufacturing method for improving learning ability according to an embodiment of the present invention.
11 is a result of MTT cytotoxicity analysis for powdered sikhye according to Comparative Example 4.
12 is a result of MTT cytotoxicity analysis for functional powdered sikhye for improving learning ability according to Example 1 of the present invention.

Hereinafter, the present invention will be described in detail. The embodiments and drawings introduced below are provided as examples so that the spirit of the present invention can be sufficiently conveyed to those skilled in the art. In addition, unless there is another definition in the technical and scientific terms used in the present invention, it has the meaning commonly understood by those of ordinary skill in the art to which this invention belongs, and in the following description and accompanying drawings, the present invention Description of known functions and configurations that may unnecessarily obscure the gist of will be omitted.

1 is a process flow chart of a method for manufacturing functional powdered Sikhye for improving learning ability according to an embodiment of the present invention.

As shown in Figure 1, the functional powdered sikhye manufacturing method for improving learning ability according to an embodiment of the present invention includes a raw material mixing step (S10), a saccharification step (S20), a solid-liquid separation step (S30), a drying step ( S40) and mixing and grinding step (S50).

The raw material mixing step (S10) is a step of mixing rice, germinated malt, and natural functional materials. Here, the rice is manufactured using eco-friendly rice. The term “eco-friendly rice” used in the present invention refers to eco-friendly high-quality rice produced in accordance with the eco-friendly agricultural product certification standards. In other words, eco-friendly rice is composed of materials that can produce organic agricultural products that comply with the Eco-Friendly Agriculture Promotion Act without using any chemical fertilizers, and the fertilizer source used is a safe material without problems such as heavy metals.

In addition, the natural functional material may include Goji berry and blueberry, and 0.7 to 1.5% by weight of Goji berry and 1.5 to 2% by weight of blueberry based on the total weight of the mixture. The present invention increases various nutritional components for improving learning ability for infants, children, adolescents, etc. by including the Goji berry and blueberry content categories, and may also have a high score in terms of flavor, taste, and overall preference.

Meanwhile, during the raw material mixing step (S10), 300 to 500 parts by weight of rice and 500 to 1500 parts by weight of malt may be mixed. If you use more than 500 parts by weight of the rice and use less than 500 parts by weight of malt, the amount of rice used is large and the saccharification solution is too thick. As a result, the saccharified solution is too thin and the quality of the saccharified solution is poor, making the sikhye tasteless, thereby reducing the sensory properties of the final powdered sikhye.

In addition, in the functional powdered sikhye manufacturing method for improving learning ability according to an embodiment of the present invention, the germinated malt is germinated at about 18 to 22 ℃ for 2 to 4 days, respectively, and then at about 33 to 37 ℃ 4 It may be dry for 6 days. Germinated malt prepared under these conditions is preferable because it can improve the flavor and taste of the finally prepared powdered sikhye.

Figure 2 is a process flow chart of the functional powdered sikhye manufacturing method for improving learning ability according to another embodiment of the present invention.

Referring to Figure 2, in the functional powdered sikhye manufacturing method for improving learning ability according to another embodiment of the present invention, the raw material mixing step (S10) is a rice mixture in which rice, germinated malt and natural functional materials are mixed. A fermented product addition step of adding the rice flour fermented product (S11); The method may further include a fermentation step (S12) of fermenting the rice mixture to which the fermented product is added at 50 to 65° C. for 10 to 15 hours.

Here, the rice flour fermented product is mixed with 0.5 to 1.5 parts by weight of MSG and 15 to 25 parts by weight of rice flour with respect to 100 parts by weight of water, and then sterilized at 100 to 130° C. and 1.2 to 1.8 atmospheres for 10 to 20 minutes and 40 After cooling to 45 ° C., 0.05 to 0.1% (w / v) of Enterococcus faecium MMD-11, a functional lactic acid bacteria starter with GABA production capacity, was inoculated and then inoculated at 25 to 35 ° C. 70 It may be prepared by fermenting for 74 hours, centrifuging at 11,000 to 13,000 rpm for 10 to 30 minutes, and then pulverizing the obtained fermentation broth through freeze-drying, but the present invention is not necessarily limited thereto.

As such, the rice mixture has the effects of nutritional functionality such as GABA, lowering blood lipids, lowering blood corticosterone concentration, and increasing blood adrenocorticotropic hormone (ACTH) concentration than known rice.

In addition, during the rice flour fermented product addition step (S11), sugar, salt, sweetener, etc. may be added, and the concentration may be adjusted by adding water (purified water) according to preference.

Next, the saccharification step (S20) is a step of adding water and sugar to the mixture mixed in the raw material mixing step (S10) and saccharification.

In the saccharification step (S20), sugar (sugar), salt, sweetener, etc. may be further added. According to an embodiment of the present invention, the saccharide may be sugar. The sugar may be added in an amount of 5 to 15 parts by weight based on 100 parts by weight of the rice. In this case, the weight range of the sugar can improve the sensory properties.

In addition, during the saccharification step (S20), it may be saccharified at 45 to 55° C. for 4 to 8 hours. If the saccharification period is exceeded, it is preferable to keep the saccharification period because palatability may be deteriorated due to the overall bitter taste.

Next, the solid-liquid separation step (S30) is a step of separating the solid-liquid after boiling the saccharide prepared in the saccharification step (S20).

Solid-liquid separation in the solid-liquid separation step (S30) may use a method used in the relevant field. As a specific and non-limiting example, the solid-liquid separation in the solid-liquid separation step (S30) may employ filtration separation using a filtration filter, centrifugation using a centrifugal separator, and the like.

Next, in the drying step (S40), the solid-liquid separated in the solid-liquid separation step (S30) is dried through hot air drying by applying microwaves in a vacuum atmosphere to obtain a first dry product, and the solid-liquid separation step (S30) The solid-liquid separated liquid is freeze-dried to obtain a second dried product.

In detail, during the drying step (S40), the solid-liquid separated solid material is charged into a vacuum furnace in which a high vacuum state of 10 mbar or less is maintained, and then the solid material is subjected to microwaves through a microwave irradiation device mounted in the vacuum furnace. was added at 600 to 800 W (watts) and maintained for 1 to 3 minutes, and after performing cooling multiple times for 1 to 5 minutes, the solid was dried through hot air drying at 45 to 55° C. for 5 to 20 hours. Thus, a first dried product can be obtained.

In addition, during the drying step (S40), the liquid separated in the solid-liquid separation step (S30) may be freeze-dried at about -60 to -80°C for 20 to 50 hours to obtain a second dried product.

Finally, the mixing and grinding step (S50) is a step of mixing and pulverizing the first dried product and the second dried product prepared in the drying step (S40) to prepare powdered sikhye.

In detail, in the mixing and pulverizing step (S50), the first dry matter and the second dry matter are mixed in a weight ratio of the first dry matter: the second dry matter = 4:6 to 6:4, and then pulverized to several mm particles Powdered Sikhye having a size can be prepared.

In addition, the present invention includes a functional powdered sikhye for improving learning ability prepared by the above-described powdered sikhye manufacturing method.

Hereinafter, the following examples will be used to describe the present invention in detail, but the present invention is not limited to the following examples.

(Preparation Example 1): Preparation of samples for selection of natural functional material candidates

Goji berry, aronia, and blueberry were selected as substances expected to improve learning ability. After collecting 10 g each of Goji berry, aronia, and blueberry, each material was mixed with 100 mL of distilled water and extracted for 30 minutes at 30° C. and 200 rpm. Each extract was filtered using filter paper, and the final filtrate, ie, the sample, was refrigerated.

(Preparation Example 2): Preparation of samples for selection of natural functional material candidates

Goji berry, aronia, and blueberry were selected as substances expected to improve learning ability. Goji berry, aronia, and blueberry were washed and dried, respectively, and then pulverized using a grinder to obtain goji berry powder, aronia powder, and blueberry powder, respectively.

(Preparation Examples 3 to 6): Preparation of germinated malt powder

1 kg of barley was germinated at room temperature for 1, 2, 3, and 5 days, respectively, and then dried at 35° C. for 5 days to obtain malt. The prepared malt was pulverized with a blender to prepare malt powder.

Fig. 3 shows real photos of the first, second, third, and fifth days of germination, and the real photos of malt obtained by drying the outer barley on the third day of germination for 5 days, respectively.

The process conditions of the malt powder according to Preparation Examples 3 to 6 are listed in Table 3 below.

germination temperature germination days drying temperature dry days Preparation 3 20 ℃ 1 day 35 ℃ 5 days Preparation 4 2 days Preparation 5 3 days Preparation 6 5 days

(Example 1): Preparation of functional powdered Sikhye for improving learning ability

400 g of rice prepared using eco-friendly rice, goji berry powder, blueberry powder prepared in Preparation Example 2, and malt prepared in Preparation Example 5 were mixed in 1L into a mixing container. At this time, the amount of Goji berry powder and blueberry powder added is 0.7 to 1.5% by weight of Goji berry powder and 1.5 to 2.0% by weight of blueberry powder based on the total weight of the mixture, but the total amount of Goji berry powder and blueberry powder is added to the total weight of the mixture It was added so as to be 3 wt% with respect to the

The mixed mixture was saccharified at 50° C. for 6 hours to obtain saccharides, and then the saccharides were separated into solids and liquids by post-filtration filter or centrifugation at 3,000 to 4,000 rpm to separate solids and liquids.

After that, a drying step (S40) of the separated solid material and liquid material was performed, respectively. Specifically, the solid material is charged in a vacuum furnace in which a vacuum of 1 to 2 mbar is maintained and microwaves are applied, and then the solid material The first dried product was dried by applying microwave at 700 W (watts) and holding for 2 minutes, cooling for 3 minutes 5 to 6 times, and drying the solid material that had undergone microwave treatment at 50° C. for 10 hours by hot air drying. got it

Next, the separated liquid was freeze-dried at -70°C for 30 hours to obtain a second dried product.

Finally, the first dry matter and the second dry matter obtained above were mixed in a weight ratio of the first dry matter: the second dry matter = 1:1, and then pulverized with a grinder to prepare powdered Sikhye of particle size (named as FPSH-2) did.

(Example 2)

It was carried out in the same manner as in Example 1, except that 6% by weight of the total amount of Goji berry powder and blueberry powder was added based on the total weight of the mixture.

(Comparative Example 1)

It was carried out in the same manner as in Example 1, except that the malt powder prepared in Preparation Example 4 was used.

(Comparative Example 2)

It was carried out in the same manner as in Example 1, except that the malt powder prepared in Preparation Example 6 was used.

(Comparative Example 3)

When the drying step (S40) described in Example 1 was performed, the solid material was dried through hot air drying at 50° C. for 10 hours to obtain a first dried product, and the same as in Example 1 was performed.

(Comparative Example 4)

It was carried out in the same manner as in Example 1, except that goji berry powder and blueberry powder were not added.

(Evaluation Example 1): Analysis of sugar content, salinity, pH

Sugar content, salinity, and pH analysis were performed to select natural functional material candidates. In the sugar content analysis, the sample prepared in Preparation Example 1 was measured using a saccharometer, in the salinity analysis the sample prepared in Preparation Example 1 was measured using a salinity meter, and in the pH analysis, the sample prepared in Preparation Example 1 was measured. It was measured using a pH meter. The measurement results are listed in Table 1 below.

(Evaluation Example 2): Chromaticity analysis

Chromaticity analysis was performed to select natural functional material candidates. For chromaticity analysis, goji berry powder, aronia powder, and blueberry powder described in Preparation Example 2 were used as samples. Each goji berry powder sample, aronia powder sample, and blueberry powder sample were analyzed by measuring the chromaticity using a colorimeter. For the surface color, using a chromatometer (CR-400, Minolta Co., Japan) calibrated with a standard white plate (L=97.40, a=-0.49, b=1.96), the Hunter L, a and b values were measured in 5 repetitions of each sample. It was measured and recorded in Table 4 below.

natural functional material L (contrast) a (red) b (yellow) learning ability
Improving Goji berries 26.8 40.3 45.4 aronia 9.8 40.5 16.5 Blueberries 41.7 48.1 20.8

As shown in Table 4, as a result of measuring the chromaticity of the natural functional material for improving learning ability, the chromaticity of aronia is an L value (brightness) of 9.8, which is too low to be suitable. The chromaticity of natural functional materials including Goji berry and blueberry is judged to be suitable for L value (brightness) 25 to 45, a value (red) 38 to 50, and b value (yellow) 19 to 48.

Next, the surface color of the powdered sikhye prepared in Example 1 and Comparative Examples 2 and 3 was measured in order to show the effect of inhibiting the browning phenomenon through chromaticity change.

L value (brightness) a value (redness) b value (yellowness) Example 1 45.62 2.12 5.15 Comparative Example 2 45.16 5.02 4.85 Comparative Example 3 43.97 5.52 17.53

As shown in Table 5, as a result of observing the chromaticity of the powdered sikhye prepared according to Example 1 and Comparative Example 3, the L value of the powdered sikhye prepared in Example 1 was slightly lower than that of Comparative Example 3. It was great.

However, in the case of the b value affecting the browning phenomenon, it can be seen that the powdered Sikhye prepared in Example 1 was much smaller than that of Comparative Example 3. The degree of browning, which shows the biggest problem in appearance, can be expressed according to the size of the b value, and it can be judged that the larger the b value, the more browning occurred.

Therefore, the functional powdered sikhye manufacturing method according to the present invention includes the 3rd day germination malt (Preparation Example 5) and the drying step (S40) of Example 1, so that the browning phenomenon of the finally manufactured powdered sikhye can be suppressed as much as possible. As the taste and aroma last for a long time, it is possible not only to manufacture powdered Sikhye preferred by consumers, but also to make it easier to drink.

(Evaluation Example 3): TLC (Thin Layer Chromatography) analysis

TLC analysis of functional substances (GABA, Ornitine) contained in natural functional materials was performed to select natural functional material candidates.

First, for amino acid TLC analysis, the extraction solvent was added to the sample prepared in Preparation Example 1, mixed and centrifuged, and then the supernatant was first separated. A mixture of chloroform and water was added again to the separated supernatant, mixed, and centrifuged, followed by secondary separation of the supernatant. The secondary separated supernatant was freeze-dried and dissolved in ultrapure water to obtain a sample for filtration analysis.

Next, the sample for filtration analysis was dried by loading 0.3 μl each on TLC silica gel three times, and the dried sample was reacted with TLC analysis solvent for 40 minutes and then stained with 2% ninhydrin to determine the spot size and sample spot size of functional amino acids. Comparative analysis was performed. The analysis results are listed in Table 6 below.

natural functional material Acidity (pH) Salinity (%) sugar content Functional ingredient analysis (TLC) learning
ability
Improving Goji berries 4.9 9.9 11.7 GABA detection aronia 3.8 9.6 11.4 GABA not detected Blueberries 3.7 15.0 17.4 GABA detection

As shown in Table 6, as a result of measuring the acidity (pH) of the natural functional material for improving learning ability, the acidity (pH) was found to be 3.7 to 4.9. As a result of measuring the salinity (%) of the natural functional material for improving learning ability, the salinity was found to be 9.6 to 15.0%. As a result of measuring the sugar content (brix) of the natural functional material for improving learning ability, the sugar content was found to be 11.4 to 17.4. However, as a result of TLC analysis of natural functional materials for improving learning ability, GABA components were detected in Goji berries and blueberries among natural functional materials, but GABA components were not detected in Aronia, so it is not suitable as a functional material for improving learning ability. was judged not to be

Meanwhile, FIG. 4 is a TLC analysis result of natural functional materials including Goji berry and blueberry, and a TLC analysis result of germinated malt in the method for manufacturing functional powdered sikhye for improving learning ability according to an embodiment of the present invention. As shown in FIG. 4, GABA components for goji berries and blueberries were confirmed by TLC. In addition, the Ornitine component of the malt powder was confirmed by TLC.

(Evaluation Example 4): Sensory evaluation of powdered Sikhye

The sensory test of the powdered Sikhye prepared in Examples 1 and 2 and Comparative Examples 1 and 2 was performed. In the sensory test, the powdered sikhye prepared in Examples 1 and 2 and Comparative Examples 1 and 2 was added to water at a concentration of about 20% (w/v) and brewed to prepare a powdered sikhye drink, followed by a trained sensory tester The sensory evaluation was performed by repeating 3 times for 12 subjects. The sensory test items were carried out for flavor, taste, and overall preference, and the test subject recorded their scores according to the following evaluation criteria on a perfect score of 5 according to the five-point scale method.

5: Very good ~ 1: Very bad

incense taste overall sign Example 1 4.2 4.1 4.2 Example 2 4.0 3.8 4.0 Comparative Example 1 3.4 3.5 3.4 Comparative Example 2 3.1 3.2 3.1

As shown in Table 7, the functional powdered sikhye for improving learning ability according to Examples 1 and 2 was evaluated to have better flavor and taste than Comparative Example 2, and in particular, Example 1 showed flavor, taste, and overall preference. rated as the best.

(Evaluation Example 5): Nutritional component analysis

The nutritional components of the powdered Sikhye prepared in Example 1 were analyzed. The sample of Example 1 was requested for analysis by Woosol Environmental Research Institute, and the requested items were calories, carbohydrates, sugars, proteins, fats, saturated fats, trans fats, cholesterol, sodium, and the like. The measurement results are listed in Table 8 below.

division commercial sikhye Comparative Example 4 Example 1 Calorie (kcal/100g) 85 391.65 387.20 Carbohydrates (g/100g) 21 87.51 84.48 Sugar (g/100g) 17 27.07 20.03 Protein (g/100g) 0 8.13 9.44 Fat (g/100g) 0 1.01 1.28 Saturated fat (g/100g) 0 0.31 0.37 Trans fat (g/100g) 0 0.00 0.01 Cholesterol (mg/100g) 0 non-detection 2.65 Sodium (mg/100g) 10 4.72 4.36

As shown in Table 8, the functional powdered sikhye for improving learning ability according to Example 1 showed higher calories, carbohydrates, and sugars than commercial sikhye, but 9 times more protein and 1/2 level of sodium. indicated.

(Evaluation Example 6): HPLC analysis

The amino acid content was measured by performing HPLC analysis on natural functional materials for improving learning ability.

In detail, amino acid and functional amino acid analysis using HPLC was based on the amino acid analysis method used by Baum et al., and Park and Oh's analysis method was slightly modified. Analytical samples were derivatized by AQC, derivatives were separated by AccQ·Tag™ column, and component content was calculated using a standard curve for HPLC analysis of standard substances. The measurement results are listed in Table 9 below.

division Blueberries
(mg/100g) Goji berries
(mg/100g) aronia
(mg/100g) Asp 0.00 0.21 0.00 Glu 0.00 0.00 0.00 Ser 7.18 9.72 0.00 Gly 0.00 0.00 0.00 His 0.00 0.64 0.00 NH3 2.41 0.00 0.00 Arg 1.61 3.48 0.00 Thr 0.00 0.12 0.00 Ala 0.48 2.45 0.00 Pro 2.37 2.24 0.00 Tyr 0.00 1.52 0.00 Val 0.00 0.14 0.00 Met 0.00 0.14 0.00 Ile 0.00 0.00 0.00 Leu 0.00 0.72 0.00 Phe 0.00 1.56 0.00 GABA 1.08 0.28 0.00 total 15.13 23.22 0

As shown in Table 9 above, as a result of the HPLC analysis of natural functional materials for improving learning ability, the total amino acid content was measured to be 23.22 mg/100g for Goji berries and 15.13 mg/100g for blueberries, and amino acids were not detected in Aronia. Therefore, further review is deemed necessary.

That is, it was analyzed that Goji berry and blueberry among natural functional materials for improving learning ability contained similar amino acid content as the total amino acid content was within the range of about 15 to 24 mg/100g. In addition, GABA, a functional amino acid, was analyzed to be 1.05mg/100g in blueberry and 0.28mg/100g in Goji berry.

Next, the amino acid content was measured by performing HPLC analysis on the powdered Sikhye prepared in Example 1 and Comparative Example 4, and the results are listed in Table 10 below.

division Comparative Example 4
(mg/100g) Example 1
(mg/100g) Asp 1.31 2.10 Glu 3.51 2.78 Ser 5.58 4.88 Gly 0.76 0.61 His 2.11 1.74 NH3 7.25 7.38 Arg 2.27 4.24 Thr 1.37 1.21 Ala 3.52 3.14 Pro 5.76 5.33 Tyr 1.37 1.33 Val 3.63 3.55 Met 0.12 0.08 Ile 2.25 2.11 Leu 3.86 3.69 Phe 2.13 2.12 GABA 2.93 3.61 total 49.7 49.9

As shown in Table 10, as a result of the analysis of three types of powdered Sikhye amino acids, in Comparative Example 4, the total amino acid content was 49.7 mg/100 g, and in Example 1, 49.9 mg/100 g. The GABA content of the functional powdered Sikhye for improving learning ability according to Example 1 was increased by about 20% or more compared to Comparative Example 4.

In addition, the GABA content of the functional powdered Sikhye for improving learning ability according to Example 1 was increased by about 2.5 times or more than when only natural functional materials were used (see Table 3).

(Evaluation Example 7): DPPH and cytotoxicity analysis

DPPH analysis was performed on blueberries and goji berries, which are natural functional materials for improving learning ability, and powdered Sikhye according to Example 1 and Comparative Example 4.

In detail, for DPPH analysis, 20 μl of ascorbic acid and samples (blueberry, goji berry, powdered Sikhye) were loaded into a 96-well plate, mixed with 180 μl of DPPH and reacted for 30 minutes at 37° C., using an ELISA analyzer. Absorbance was measured at 517 nm. The analysis results are shown in FIGS. 5 to 8 .

5 is a DPPH antioxidant activity analysis result for blueberries in the functional powdered sikhye preparation method for improving learning ability according to an embodiment of the present invention. As shown in FIG. 5 , the DPPH antioxidant efficacy of blueberries showed a concentration-dependent effect, and exhibited a 1/26 level of efficacy than the same content of ascorbic acid.

6 is a DPPH antioxidant activity analysis result for Goji berry in the functional powdered Sikhye manufacturing method for improving learning ability according to an embodiment of the present invention. As shown in FIG. 6 , the DPPH antioxidant efficacy of Goji berry (Dried Goji berry) exhibited a concentration-dependent effect, and exhibited a 1/26 level of efficacy than the same content of ascorbic acid.

Meanwhile, FIG. 7 is a result of DPPH antioxidant activity analysis on powdered Sikhye according to Comparative Example 4. As shown in FIG. 7 , the antioxidant efficacy of the powdered sikhye according to Comparative Example 4 showed a concentration-dependent effect, and showed an efficacy of 1/8 level than the same content of ascorbic acid.

8 is a DPPH antioxidant activity analysis result for functional powdered Sikhye for improving learning ability according to Example 1 of the present invention. As shown in FIG. 8 , the antioxidant efficacy of the functional powdered Sikhye for improving learning ability according to Example 1 showed a concentration-dependent effect, and showed an efficacy of 1/20 level than the same content of ascorbic acid.

Next, MTT (cytotoxicity) analysis was performed on blueberries, goji berries, which are natural functional materials for improving learning ability, and powdered Sikhye according to Example 1 and Comparative Example 4.

In detail, for MTT analysis, 180 μl of the cell suspension and 20 μl of DMSO of each sample were loaded into a 96 well plate and reacted for 24 hours, after 20 μl of MTT was added, reacted at 37° C. for 4 hours, and after adding 140 μl of 10% SDS 37 The reaction was carried out at ℃ for 12 hours, and the absorbance was measured at 570 nm using a final microplatereader analyzer.

9 is a result of MTT cytotoxicity analysis on blueberry, a natural functional material, in a method for manufacturing functional powdered sikhye for improving learning ability according to an embodiment of the present invention. As shown in FIG. 9 , as a result of the cytotoxicity analysis of blueberries, it was analyzed that the survival of the macrophages used in the experiment was not inhibited or destroyed, and there was no toxicity affecting the high blueberry content.

FIG. 10 is a result of MTT cytotoxicity analysis for Goji berry, which is a natural functional material, in the functional powdered sikhye manufacturing method for improving learning ability according to an embodiment of the present invention. As shown in FIG. 10 , as a result of the cytotoxicity analysis of Goji berry (Dried Goji berry), it did not inhibit or destroy the survival of the macrophages used in the experiment, and it was analyzed that there was no toxicity affecting even if the Goji berry content was high.

On the other hand, Figure 11 is the MTT cytotoxicity analysis results for the powdered sikhye according to Comparative Example 4. As shown in FIG. 11 , as a result of the cytotoxicity analysis of the powdered sikhye according to Comparative Example 4, the survival of the macrophages used in the experiment was not inhibited or destroyed, and even if the content of the powdered sikhye was high, it was analyzed that there was no toxicity.

12 is a result of MTT cytotoxicity analysis for functional powdered sikhye for improving learning ability according to Example 1 of the present invention. 12, as a result of the cytotoxicity analysis of the functional powdered rice wine for improving learning ability according to Example 1, it did not inhibit or destroy the survival of the macrophages used in the experiment, and even if the content of the powdered rice wine was high, the effect was toxic. was analyzed to be absent.

The embodiments described in this specification and the accompanying drawings are merely illustrative of a part of the technical idea included in the present invention. Accordingly, since the embodiments disclosed in the present specification are for explanation rather than limitation of the technical spirit of the present invention, it is obvious that the scope of the technical spirit of the present invention is not limited by these embodiments. Modifications and specific embodiments that can be easily inferred by a person of ordinary skill in the art within the scope of the technical idea contained in the specification and drawings of the present invention are included in the scope of the present invention. will have to be interpreted.

S10: raw material mixing step
S11: fermented product addition step
S12: Fermentation step
S20: glycosylation step
S30: solid-liquid separation step
S40: Drying stage
S50: mixing and grinding steps

Claims (3)

Mixing rice, germinated malt and natural materials (S10);
saccharifying the mixed mixture (S20);
Boiling the saccharified saccharide and separating the solid-liquid (S30);
The solid-liquid separated solid is dried through hot air drying by applying microwaves in a vacuum atmosphere, and the solid-liquid separated liquid is freeze-dried to obtain a second dried product (S40) and
Mixing and pulverizing the first dry matter and the second dry matter to prepare powdered sikhye (S50),
The natural material includes goji berries and blueberries,
Contains 0.7 to 1.5% by weight of Goji berry and 1.5 to 2% by weight of blueberries with respect to the total weight of the mixture,
Mixing 300 to 500 parts by weight of rice and 500 to 1500 parts by weight of malt in the raw material mixing step (S10),
The germinated malt is dried at 33 to 37 ℃ for 4 to 6 days after germination of barley at 18 to 22 ℃ for 2 to 4 days, respectively,
In the drying step (S40), the solid material separated in the solid-liquid separation step (S30) is charged into a vacuum furnace in which a high vacuum state of 10 mbar or less is maintained, and then, the solid phase through a microwave irradiation device mounted in the vacuum furnace Microwave is applied to water at 600 to 800 W (watts) and maintained for 1 to 3 minutes, and after performing cooling for 1 to 5 minutes multiple times, the solid is heated with hot air at 45 to 55° C. for 5 to 20 hours. A powder, characterized in that to obtain a first dried product by drying, and the liquid separated from solid-liquid in the solid-liquid separation step (S30) is freeze-dried at -60 to -80°C for 20 to 50 hours to obtain a second dried product How to make Sikhye.
delete Powdered Sikhye prepared by the manufacturing method according to claim 1.

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