KR102624870B1 - The garlic bulbil rice and manufacturing method thereof - Google Patents
The garlic bulbil rice and manufacturing method thereof Download PDFInfo
- Publication number
- KR102624870B1 KR102624870B1 KR1020230065807A KR20230065807A KR102624870B1 KR 102624870 B1 KR102624870 B1 KR 102624870B1 KR 1020230065807 A KR1020230065807 A KR 1020230065807A KR 20230065807 A KR20230065807 A KR 20230065807A KR 102624870 B1 KR102624870 B1 KR 102624870B1
- Authority
- KR
- South Korea
- Prior art keywords
- garlic
- hongseong
- rice
- concentration
- jua
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 240000002234 Allium sativum Species 0.000 title claims abstract description 148
- 235000004611 garlic Nutrition 0.000 title claims abstract description 141
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 38
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 38
- 235000009566 rice Nutrition 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000013339 cereals Nutrition 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 8
- 244000062793 Sorghum vulgare Species 0.000 claims description 4
- 235000019713 millet Nutrition 0.000 claims description 4
- 235000007319 Avena orientalis Nutrition 0.000 claims description 2
- 244000075850 Avena orientalis Species 0.000 claims description 2
- 241000209205 Coix Species 0.000 claims description 2
- 241000371652 Curvularia clavata Species 0.000 claims description 2
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 235000004347 Perilla Nutrition 0.000 claims description 2
- 244000124853 Perilla frutescens Species 0.000 claims description 2
- 244000088415 Raphanus sativus Species 0.000 claims description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 2
- 241000209056 Secale Species 0.000 claims description 2
- 235000007238 Secale cereale Nutrition 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims description 2
- 240000004922 Vigna radiata Species 0.000 claims description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 2
- 240000001417 Vigna umbellata Species 0.000 claims description 2
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims 2
- 235000010469 Glycine max Nutrition 0.000 claims 2
- 238000001035 drying Methods 0.000 claims 1
- 235000021398 garlic paste Nutrition 0.000 claims 1
- 229940029982 garlic powder Drugs 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 20
- 230000003078 antioxidant effect Effects 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 9
- 230000000704 physical effect Effects 0.000 abstract description 7
- 235000019629 palatability Nutrition 0.000 abstract description 4
- 230000002401 inhibitory effect Effects 0.000 description 28
- 230000000844 anti-bacterial effect Effects 0.000 description 22
- 239000000284 extract Substances 0.000 description 21
- 230000002292 Radical scavenging effect Effects 0.000 description 19
- 238000002835 absorbance Methods 0.000 description 18
- 230000001965 increasing effect Effects 0.000 description 17
- 102000004270 Peptidyl-Dipeptidase A Human genes 0.000 description 16
- 108090000882 Peptidyl-Dipeptidase A Proteins 0.000 description 16
- UUUHXMGGBIUAPW-UHFFFAOYSA-N 1-[1-[2-[[5-amino-2-[[1-[5-(diaminomethylideneamino)-2-[[1-[3-(1h-indol-3-yl)-2-[(5-oxopyrrolidine-2-carbonyl)amino]propanoyl]pyrrolidine-2-carbonyl]amino]pentanoyl]pyrrolidine-2-carbonyl]amino]-5-oxopentanoyl]amino]-3-methylpentanoyl]pyrrolidine-2-carbon Chemical compound C1CCC(C(=O)N2C(CCC2)C(O)=O)N1C(=O)C(C(C)CC)NC(=O)C(CCC(N)=O)NC(=O)C1CCCN1C(=O)C(CCCN=C(N)N)NC(=O)C1CCCN1C(=O)C(CC=1C2=CC=CC=C2NC=1)NC(=O)C1CCC(=O)N1 UUUHXMGGBIUAPW-UHFFFAOYSA-N 0.000 description 14
- OHDRQQURAXLVGJ-HLVWOLMTSA-N azane;(2e)-3-ethyl-2-[(e)-(3-ethyl-6-sulfo-1,3-benzothiazol-2-ylidene)hydrazinylidene]-1,3-benzothiazole-6-sulfonic acid Chemical compound [NH4+].[NH4+].S/1C2=CC(S([O-])(=O)=O)=CC=C2N(CC)C\1=N/N=C1/SC2=CC(S([O-])(=O)=O)=CC=C2N1CC OHDRQQURAXLVGJ-HLVWOLMTSA-N 0.000 description 14
- 210000004027 cell Anatomy 0.000 description 14
- 230000001419 dependent effect Effects 0.000 description 14
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 13
- 108010028144 alpha-Glucosidases Proteins 0.000 description 13
- 230000000694 effects Effects 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 12
- 229930003935 flavonoid Natural products 0.000 description 12
- 150000002215 flavonoids Chemical class 0.000 description 12
- 235000017173 flavonoids Nutrition 0.000 description 12
- 230000003247 decreasing effect Effects 0.000 description 11
- 150000008442 polyphenolic compounds Chemical class 0.000 description 11
- 235000013824 polyphenols Nutrition 0.000 description 11
- 238000005259 measurement Methods 0.000 description 10
- 241000894007 species Species 0.000 description 10
- 230000005764 inhibitory process Effects 0.000 description 9
- 241000186427 Cutibacterium acnes Species 0.000 description 8
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 8
- 235000014469 Bacillus subtilis Nutrition 0.000 description 7
- 238000002965 ELISA Methods 0.000 description 7
- 238000006243 chemical reaction Methods 0.000 description 7
- 239000012153 distilled water Substances 0.000 description 7
- 230000001766 physiological effect Effects 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 235000014633 carbohydrates Nutrition 0.000 description 6
- 150000001720 carbohydrates Chemical class 0.000 description 6
- 230000004083 survival effect Effects 0.000 description 6
- 238000011282 treatment Methods 0.000 description 6
- 231100000135 cytotoxicity Toxicity 0.000 description 5
- 230000003013 cytotoxicity Effects 0.000 description 5
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 5
- 238000003306 harvesting Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 231100000419 toxicity Toxicity 0.000 description 5
- 230000001988 toxicity Effects 0.000 description 5
- 241000383638 Allium nigrum Species 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 4
- 240000001817 Cereus hexagonus Species 0.000 description 4
- MWUXSHHQAYIFBG-UHFFFAOYSA-N Nitric oxide Chemical compound O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 4
- 241000191967 Staphylococcus aureus Species 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 230000036772 blood pressure Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000021395 porridge Nutrition 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 239000006150 trypticase soy agar Substances 0.000 description 4
- 241000193755 Bacillus cereus Species 0.000 description 3
- 244000063299 Bacillus subtilis Species 0.000 description 3
- 235000019750 Crude protein Nutrition 0.000 description 3
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 206010016952 Food poisoning Diseases 0.000 description 3
- 208000019331 Foodborne disease Diseases 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 235000019784 crude fat Nutrition 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- MTHSVFCYNBDYFN-UHFFFAOYSA-N diethylene glycol Chemical compound OCCOCCO MTHSVFCYNBDYFN-UHFFFAOYSA-N 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 230000005965 immune activity Effects 0.000 description 3
- 239000008363 phosphate buffer Substances 0.000 description 3
- 150000003254 radicals Chemical class 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 101800000734 Angiotensin-1 Proteins 0.000 description 2
- 102400000344 Angiotensin-1 Human genes 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- 102000008299 Nitric Oxide Synthase Human genes 0.000 description 2
- 108010021487 Nitric Oxide Synthase Proteins 0.000 description 2
- 102000011779 Nitric Oxide Synthase Type II Human genes 0.000 description 2
- 108010076864 Nitric Oxide Synthase Type II Proteins 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 2
- ORWYRWWVDCYOMK-HBZPZAIKSA-N angiotensin I Chemical compound C([C@@H](C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H](CC=1NC=NC=1)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](CC=1C=CC=CC=1)C(=O)N[C@@H](CC=1NC=NC=1)C(=O)N[C@@H](CC(C)C)C(O)=O)NC(=O)[C@@H](NC(=O)[C@H](CCCN=C(N)N)NC(=O)[C@@H](N)CC(O)=O)C(C)C)C1=CC=C(O)C=C1 ORWYRWWVDCYOMK-HBZPZAIKSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 239000000872 buffer Substances 0.000 description 2
- 238000004113 cell culture Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000011534 incubation Methods 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 210000002540 macrophage Anatomy 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 150000002989 phenols Chemical class 0.000 description 2
- USHAGKDGDHPEEY-UHFFFAOYSA-L potassium persulfate Chemical compound [K+].[K+].[O-]S(=O)(=O)OOS([O-])(=O)=O USHAGKDGDHPEEY-UHFFFAOYSA-L 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000013441 quality evaluation Methods 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- BOLDJAUMGUJJKM-LSDHHAIUSA-N renifolin D Natural products CC(=C)[C@@H]1Cc2c(O)c(O)ccc2[C@H]1CC(=O)c3ccc(O)cc3O BOLDJAUMGUJJKM-LSDHHAIUSA-N 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000019587 texture Nutrition 0.000 description 2
- CUKWUWBLQQDQAC-VEQWQPCFSA-N (3s)-3-amino-4-[[(2s)-1-[[(2s)-1-[[(2s)-1-[[(2s,3s)-1-[[(2s)-1-[(2s)-2-[[(1s)-1-carboxyethyl]carbamoyl]pyrrolidin-1-yl]-3-(1h-imidazol-5-yl)-1-oxopropan-2-yl]amino]-3-methyl-1-oxopentan-2-yl]amino]-3-(4-hydroxyphenyl)-1-oxopropan-2-yl]amino]-3-methyl-1-ox Chemical compound C([C@@H](C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H](CC=1NC=NC=1)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](C)C(O)=O)NC(=O)[C@@H](NC(=O)[C@H](CCCN=C(N)N)NC(=O)[C@@H](N)CC(O)=O)C(C)C)C1=CC=C(O)C=C1 CUKWUWBLQQDQAC-VEQWQPCFSA-N 0.000 description 1
- WCBPJVKVIMMEQC-UHFFFAOYSA-N 1,1-diphenyl-2-(2,4,6-trinitrophenyl)hydrazine Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1NN(C=1C=CC=CC=1)C1=CC=CC=C1 WCBPJVKVIMMEQC-UHFFFAOYSA-N 0.000 description 1
- AZKSAVLVSZKNRD-UHFFFAOYSA-M 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide Chemical compound [Br-].S1C(C)=C(C)N=C1[N+]1=NC(C=2C=CC=CC=2)=NN1C1=CC=CC=C1 AZKSAVLVSZKNRD-UHFFFAOYSA-M 0.000 description 1
- IFBHRQDFSNCLOZ-ZIQFBCGOSA-N 4-nitrophenyl alpha-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC1=CC=C([N+]([O-])=O)C=C1 IFBHRQDFSNCLOZ-ZIQFBCGOSA-N 0.000 description 1
- -1 ABTS cations Chemical class 0.000 description 1
- 208000002874 Acne Vulgaris Diseases 0.000 description 1
- 208000020154 Acnes Diseases 0.000 description 1
- PQSUYGKTWSAVDQ-ZVIOFETBSA-N Aldosterone Chemical compound C([C@@]1([C@@H](C(=O)CO)CC[C@H]1[C@@H]1CC2)C=O)[C@H](O)[C@@H]1[C@]1(C)C2=CC(=O)CC1 PQSUYGKTWSAVDQ-ZVIOFETBSA-N 0.000 description 1
- PQSUYGKTWSAVDQ-UHFFFAOYSA-N Aldosterone Natural products C1CC2C3CCC(C(=O)CO)C3(C=O)CC(O)C2C2(C)C1=CC(=O)CC2 PQSUYGKTWSAVDQ-UHFFFAOYSA-N 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 229940077274 Alpha glucosidase inhibitor Drugs 0.000 description 1
- 102000005862 Angiotensin II Human genes 0.000 description 1
- 101800000733 Angiotensin-2 Proteins 0.000 description 1
- 102000004881 Angiotensinogen Human genes 0.000 description 1
- 108090001067 Angiotensinogen Proteins 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- 241001660259 Cereus <cactus> Species 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 240000005250 Chrysanthemum indicum Species 0.000 description 1
- 239000006144 Dulbecco’s modified Eagle's medium Substances 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 101000635799 Homo sapiens Run domain Beclin-1-interacting and cysteine-rich domain-containing protein Proteins 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 206010067482 No adverse event Diseases 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 229930182555 Penicillin Natural products 0.000 description 1
- JGSARLDLIJGVTE-MBNYWOFBSA-N Penicillin G Chemical compound N([C@H]1[C@H]2SC([C@@H](N2C1=O)C(O)=O)(C)C)C(=O)CC1=CC=CC=C1 JGSARLDLIJGVTE-MBNYWOFBSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 239000004159 Potassium persulphate Substances 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 102100028255 Renin Human genes 0.000 description 1
- 108090000783 Renin Proteins 0.000 description 1
- 102100030852 Run domain Beclin-1-interacting and cysteine-rich domain-containing protein Human genes 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 206010000496 acne Diseases 0.000 description 1
- 210000004404 adrenal cortex Anatomy 0.000 description 1
- 229960002478 aldosterone Drugs 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 239000003888 alpha glucosidase inhibitor Substances 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229950006323 angiotensin ii Drugs 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 150000004982 aromatic amines Chemical class 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 241000385736 bacterium B Species 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 230000003833 cell viability Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- WORJEOGGNQDSOE-UHFFFAOYSA-N chloroform;methanol Chemical compound OC.ClC(Cl)Cl WORJEOGGNQDSOE-UHFFFAOYSA-N 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000012364 cultivation method Methods 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229940093499 ethyl acetate Drugs 0.000 description 1
- 235000019439 ethyl acetate Nutrition 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002605 large molecules Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000003808 methanol extraction Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- VMGAPWLDMVPYIA-HIDZBRGKSA-N n'-amino-n-iminomethanimidamide Chemical compound N\N=C\N=N VMGAPWLDMVPYIA-HIDZBRGKSA-N 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 239000006916 nutrient agar Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229940049954 penicillin Drugs 0.000 description 1
- CMFNMSMUKZHDEY-UHFFFAOYSA-N peroxynitrous acid Chemical compound OON=O CMFNMSMUKZHDEY-UHFFFAOYSA-N 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 235000019394 potassium persulphate Nutrition 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000036454 renin-angiotensin system Effects 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000010288 sodium nitrite Nutrition 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 230000009385 viral infection Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 마늘 주아밥 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 항산화 활성이 우수하고, 탄력성, 씹힘성 및 검성 등의 물리적 특성이 개선되며, 맛과 향 등의 기호성이 우수한 마늘 주아밥 및 그 제조방법에 관한 것이다.The present invention relates to garlic clove rice and a method of manufacturing the same. More specifically, garlic clove rice and its preparation have excellent antioxidant activity, improved physical properties such as elasticity, chewiness, and gumminess, and excellent palatability such as taste and aroma. It is about manufacturing method.
마늘은 구비대가 시작할 무렵 마늘종이 올라오기 시작하고, 마늘종 안에 주아와 퇴화된 꽃망울이 함께 존재한다. 마늘종이 추대되면 윗부분에 있는 총포(總苞) 내에 주아가 착생한다. 즉 총포 내에 있는 작은 알갱이를 주아라 한다. 주아는 구조상 마늘쪽과 같으며 공중에서 생육하기 때문에 각종 병 및 바이러스 감염이 인편 보다 훨씬 낮고, 조직이 치밀하여 저장력이 좋다.In garlic, garlic seedlings begin to rise around the time the oral zone begins, and both sprouts and degenerated flower buds exist within the garlic seedlings. When garlic species are planted, sprouts grow within the involucre at the top. In other words, give the small grains inside the gun barrel. Garlic cloves are similar in structure to garlic cloves, and because they grow in the air, various diseases and virus infections are much lower than scales, and their dense tissue allows for good storage.
마늘은 추대 방식에 따라 완전추대, 불완전추대, 불추대종으로 구분되는데, 우리나라에서 재배되고 있는 마늘은 대부분 완전추대종으로 5∼6월경에 마늘종이 올라오며 생육이 진전됨에 따라 꽃은 퇴화되고, 주아는 형태학적으로 인편(마늘쪽)과 같은 구조로 되어 있으며, 점차 크기가 증가한다.Garlic is classified into fully grown, incompletely grown, and non-cultivated species depending on the planting method. Most of the garlic grown in Korea is a fully grown garlic species. Garlic species emerge around May to June, and as growth progresses, the flowers degenerate and the main stems grow. Morphologically, it has the same structure as scales (garlic cloves), and its size gradually increases.
마늘 품종별로 주아 특성이 다르게 되는데, 1개 마늘종(총포)에 주아 숫자 및 크기가 다르고, 채취 시기에 따라 크기 및 숫자도 달라진다.The characteristics of each garlic variety are different. The number and size of each garlic species (inflorescence) are different, and the size and number also vary depending on the harvesting time.
예를 들어, 도 1b를 참조하면 남도종 및 재래종의 경우, 마늘종 채취시기인 추대 후 7∼10일 경에 마늘종을 절단하면 0.1∼0.3g의 소립주아가 20∼30개 정도 생산된다. 그러나 마 늘종 절단시기가 늦을수록 주아 무게는 증가하지만 주아 개수는 줄어 드는데, 마늘종을 절단하지 않고 수확할 무렵 절단하여 주아를 채취할 경우는 주아 개수는 7∼10개, 크기는 0.5∼1g 정도로 증가한다. 그에 반해, 대서종은 주아 크기가 0.1∼0.3g 내외로 적고, 주아 개수는 60∼100개 정도로 많은 편이다.For example, referring to Figure 1b, in the case of Namdo species and native species, when garlic species are cut around 7 to 10 days after planting, which is the time of garlic species collection, about 20 to 30 small sprouts weighing 0.1 to 0.3 g are produced. However, the later the time of cutting the garlic seedlings, the more the sprout weight increases, but the number of sprouts decreases. If the sprouts are collected by cutting them around the time of harvest instead of cutting the garlic sprouts, the number of sprouts increases to 7 to 10 and the size increases to about 0.5 to 1 g. do. On the other hand, the size of the Daeseo species is small, around 0.1 to 0.3 g, and the number of sprouts is large, about 60 to 100.
홍산마늘의 경우 꽃피는 마늘을 이용하여 품종육성 하였는데 이 영향으로 마늘종이 매우 발달한 특성을 가지고 있다. 주아 개수는 대서종보다도 많은 100∼200개 정도이고, 크기는 대서종과 비슷한 0.1∼0.3g 정도이다. 대서종처럼 수확할 때 주아를 채취해야 하며 조기에 채취할 경우 주아 크기가 적고, 미성성숙으로 주아 크기 및 발아율이 불량해진다. 홍산마늘 주아의 인편분화 특성은 남도 및 재래종과 비슷한 특성을 지닌다. 즉 소립주아를 파종할 경우 통구생산 정도는 남도종 및 재래종과 비슷하여 5∼6g의 통구 생산이 가능하다.In the case of Hongsan garlic, the variety was bred using flowering garlic, and thanks to this influence, the garlic species has highly developed characteristics. The number of buds is about 100 to 200, which is more than that of the Daeseo species, and the size is about 0.1 to 0.3 g, similar to the Daeseo species. Like the Daeseo species, the seedlings must be collected when harvesting. If harvested early, the seedlings are small in size, and due to immaturity, the seedling size and germination rate are poor. The scale differentiation characteristics of Hongsan Garlic Jua are similar to those of Namdo and indigenous species. In other words, when sowing small-grained seedlings, the level of whole bulb production is similar to Namdo species and native species, making it possible to produce 5 to 6 g of whole bulbs.
한편, 홍산마늘은 국내 최초 전국재배가 가능한 난지 및 한지 겸용 품종으로 제주도부터 강원도까지 재배 가능하고, 까다롭지 않은 수확방법과 추위와 병해충에 강한 특징이 있다. 그리고 손으로 쉽게 뽑혀 기존마늘 대비 수확 노동력 70% 절감되고, 재래 6쪽마늘 보다 30% 수량이 많으며, 항균작용이 있는 알리신(Allicin) 함량이 다른 품종보다 45% 이상 높고, 풍부한 항산화물질 총 페놀, 총 플라보노이드 등 항산화 물질이 풍부한 특징이 있다. Meanwhile, Hongsan garlic is Korea's first warm-season and cold-season variety that can be cultivated nationwide, and can be cultivated from Jeju Island to Gangwon-do. It has a non-fussy harvesting method and is resistant to cold and pests. In addition, it is easily pulled by hand, reducing harvesting labor by 70% compared to conventional garlic, yielding 30% more than conventional 6 cloves of garlic, the content of allicin, which has an antibacterial effect, is more than 45% higher than that of other varieties, and total phenol, which is rich in antioxidants. It is rich in antioxidants such as total flavonoids.
이러한 신품종인 홍산마늘은 홍성군의 특용작물이 되었으며, 홍성군 산하 농업기술센터에서는 홍성마늘 주아를 활용한 제품을 개발하고 있으며 그 결과 본 발명의 홍성마늘 주아밥을 개발하였고, 주아밥에 대한 항산화 활성, 물성 및 기호도 등에 대한 실험을 통해 우수성을 실증하였다.This new variety of Hongsan garlic has become a special crop of Hongseong-gun, and the Agricultural Technology Center under Hongseong-gun is developing products using Hongseong garlic sprouts. As a result, Hongseong garlic sprouts of the present invention were developed. Excellence was demonstrated through experiments on physical properties and preference.
상기한 목적을 달성하기 위하여 본 발명은 항산화 활성이 우수하고, 탄력성, 씹힘성 및 검성 등의 물리적 특성이 개선되며, 맛과 향 등의 기호성이 우수한 마늘 주아밥 및 그 제조방법을 제공하는 것이다.In order to achieve the above object, the present invention provides garlic rice with excellent antioxidant activity, improved physical properties such as elasticity, chewiness and gumminess, and excellent palatability such as taste and aroma, and a method for producing the same.
본 발명의 과제는 이상에서 언급된 것들에 한정되지 않으며, 언급되지 아니한 다른 과제들은 아래의 기재로부터 당업자에게 명확하게 이해되어 질 수 있을 것이다.The problems of the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.
상기한 목적을 달성하기 위하여 본 발명에 따른 마늘 주아밥은 마늘 주아를 포함하는 것을 특징으로 한다. 여기서, 마늘 주아는 껍질과 함께 사용할 수도 있고, 껍질을 벗긴 상태로 사용하거나, 분말 형태로 가공한 것을 사용할 수도 있다.In order to achieve the above-mentioned object, the garlic jua rice according to the present invention is characterized in that it contains garlic jua. Here, garlic cloves may be used with the peel, may be used peeled, or may be processed into powder form.
또한, 본 발명에 따른 마늘 주아밥에 있어서, 상기 마늘 주아 분말 함량은 곡물, 물 및 마늘 주아 분말을 포함하는 원료 총 중량 대비 3 내지 9 중량%인 것을 특징으로 한다.In addition, in the garlic sprout rice according to the present invention, the garlic sprout powder content is 3 to 9% by weight based on the total weight of raw materials including grains, water, and garlic sprout powder.
또한, 본 발명에 따른 마늘 주아밥에 있어서, 곡물은 쌀, 보리, 찹쌀, 녹두, 서리태, 팥, 조, 밀, 귀리, 기장, 호밀, 메밀, 흑미, 율무, 차조, 콩 중 하나 또는 둘 이상을 포함하는 것을 특징으로 한다.In addition, in the garlic juapap according to the present invention, the grain is one or two or more of rice, barley, glutinous rice, mung beans, seoritae, red beans, millet, wheat, oats, millet, rye, buckwheat, black rice, coix radish, perilla seed, and beans. It is characterized by including.
또한, 본 발명에 따른 마늘 주아밥 제조방법은, 마늘 주아를 마련하는 S1단계와; 곡물, 물 및 상기 마늘 주아를 포함하는 원료를 마련하는 S2단계와; 상기 원료로 취반하는 S3단계;를 포함하는 것을 특징으로 한다.In addition, the method for producing garlic porridge according to the present invention includes step S1 of preparing garlic porridge; Step S2 of preparing raw materials including grains, water, and the garlic root; It is characterized in that it includes a step S3 of cooking with the raw materials.
또한, 본 발명에 따른 마늘 주아밥 제조방법에 있어서, S1단계는 마늘의 주아를 60~80℃에서 열풍 건조한 마늘 주아를 마련하는 단계이고, 상기 S2단계에서 상기 곡물과 물은 각각 1 : 0.9~1.1의 중량비를 가지며, 상기 마늘 주아 함량은 원료 총 중량 대비 3 내지 9 중량%가 되도록 원료를 마련하는 단계인 것을 특징으로 한다.In addition, in the method for producing garlic sprouts according to the present invention, step S1 is a step of preparing garlic sprouts dried with hot air at 60 to 80 ° C, and in step S2, the grains and water are each 1: 0.9 ~ It has a weight ratio of 1.1, and is characterized in that the step of preparing the raw materials so that the garlic root content is 3 to 9% by weight based on the total weight of the raw materials.
본 발명에 따른 마늘 주아밥 및 그 제조방법에 의하면, 항산화 활성이 우수하고, 탄력성, 씹힘성 및 검성 등의 물리적 특성이 개선되며, 맛과 향 등의 기호성이 우수하다.According to the garlic juapap and its manufacturing method according to the present invention, antioxidant activity is excellent, physical properties such as elasticity, chewiness and gumminess are improved, and palatability such as taste and aroma is excellent.
본 발명의 효과는 이상에서 언급된 것들에 한정되지 않으며, 언급되지 아니한 다른 효과들은 아래의 기재로부터 당업자에게 명확하게 이해되어 질 수 있을 것이다.The effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.
도 1a는 홍성마늘 주아와 홍성마늘을 촬영한 사진이고, 도 1b는 품종별 주아를 촬영한 사진이다.
도 2는 주아의 세포 생존율을 나타낸 그래프이다.
도 3은 주아의 NO 생성량을 나타낸 그래프이다.
도 4 내지 도 7은 각각 항균 활성 측정 결과를 나타낸 사진이다.
도 8은 본 발명에 따른 홍성마늘 주아를 이용하여 제조한 밥의 제조 공정을 나타낸 공정도이다.
도 10은 실시예 1의 홍성마늘 주아밥에 대한 세포 생존율(독성여부) 실험 결과를 나타낸 그래프이다.
도 11은 실시예 1의 홍성마늘 주아밥에 대한 NO 생성 억제 효과를 나타낸 그래프이다.
도 12는 본 발명에 따른 홍성마늘 주아를 이용하여 제조한 주아 즉석밥을 촬영한 사진이다.Figure 1a is a photo taken of Hongseong Garlic Jua and Hongseong Garlic, and Figure 1b is a photo taken of Jua of each variety.
Figure 2 is a graph showing the cell survival rate of sprouts.
Figure 3 is a graph showing the amount of NO production in Jua.
Figures 4 to 7 are photographs showing the results of antibacterial activity measurement, respectively.
Figure 8 is a process diagram showing the manufacturing process of rice prepared using Hongseong garlic root according to the present invention.
Figure 10 is a graph showing the results of a cell survival rate (toxicity) test for Hongseong garlic jubab of Example 1.
Figure 11 is a graph showing the NO production inhibition effect on Hongseong garlic jubab of Example 1.
Figure 12 is a photograph of the instant rice prepared using the Hongseong garlic root according to the present invention.
이하 본 발명의 바람직한 실시예에 대하여 구체적으로 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail.
본 발명을 설명함에 있어서, 관련된 공지기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우 그 상세한 설명은 생략한다. 또한, 후술되는 용어들은 본 발명에서의 기능을 고려하여 정의된 용어들로서 이는 사용자, 운용자의 의도 또는 판례 등에 따라 달라질 수 있다. 그러므로 그 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다.In describing the present invention, if a detailed description of a related known function or configuration is judged to unnecessarily obscure the gist of the present invention, the detailed description will be omitted. In addition, the terms described below are terms defined in consideration of functions in the present invention, and may vary depending on the intention of the user or operator or precedents. Therefore, the definition should be made based on the contents throughout this specification.
[실험예 1] 홍성마늘 주아의 일반성분 분석[Experimental Example 1] Analysis of general components of Hongseong Garlic Jua
홍성마늘 주아의 탄수화물 함량은 샘플 100g에서 수분, 조단백질, 조지방, 조회분 함량을 감한 값으로 산출하였다. AOAC (2005)법에 준하여 조지방은 Chloroform-methanol 추출법, 조회분 함량은 550℃ 회화법으로 분석하였고, 단백질 함량은 질소분석기(Vario Max C/N, Elementer Co. Ltd, Hannau, Germany)로 분석하였으며, 분석된 질소 함량에 단백질 계수 5.71을 곱하여 조단백질 함량으로 표기하였다.The carbohydrate content of Hongseong Garlic Jua was calculated by subtracting the moisture, crude protein, crude fat, and ash content from 100g of the sample. In accordance with the AOAC (2005) method, crude fat was analyzed using chloroform-methanol extraction, ash content was analyzed using a 550°C incineration method, and protein content was analyzed using a nitrogen analyzer (Vario Max C/N, Elementer Co. Ltd, Hannau, Germany). , the analyzed nitrogen content was multiplied by the protein coefficient of 5.71 and expressed as crude protein content.
홍성마늘 주아(Bulbil)의 5가지 영양소 함량을 분석하였고, 그 결과를 표 5에 기재하였으며, 탄수화물은 8.70±/100g, 수분은 59.4±0.49g/100g, 조단백질은 7.40±0.03g/100g, 조지방은 0.20±0.001g/100g, 조회분은 1.80±0.01g/100g으로 나타났다.The content of five nutrients in Hongseong Garlic Bulbil was analyzed, and the results are listed in Table 5. Carbohydrates were 8.70±/100g, moisture was 59.4±0.49g/100g, crude protein was 7.40±0.03g/100g, and crude fat was 7.40±0.03g/100g. Silver was found to be 0.20±0.001g/100g, and ash was found to be 1.80±0.01g/100g.
이하에서는 홍성마늘 주아의 다양한 생리활성을 알아보기 위한 실험예를 살펴보도록 한다.Below, we will look at an experimental example to investigate the various physiological activities of Hongseong garlic root.
[실험예 2] 항산화 활성 측정 [Experimental Example 2] Measurement of antioxidant activity
1. 시료 제조1. Sample preparation
홍성마늘 주아(도 1 참조)와 홍성마늘(control)의 생리활성 평가를 위한 추출물을 제조하고자 홍성마늘 주아와 홍성마늘을 잘게 썰어 정밀저울(A&D Company, Korea)로 100g씩 계량하고, 무게 대비 10배의 증류수를 첨가하였다. 환류 냉각관을 부착한 80℃의 heating mantle(HM250C, Sercrim Lab Tech, Seoul, Korea)에서 2시간 추출한 후 흡인여과기에서 3회 반복 여과(No.3, Whatman, Maidsstone, England)하여 열수 추출액을 얻었다. 얻어진 추출액은 vacuum rotary evaporator(진공 감압 농축기; N-1110, EYELA, Tokyo, Japan)로 500 mg/mL의 농도로 농축한 후 동결건조(Freeze dryer, FD5508, Ilshin Lab Co. Ltd., Korea)하여 Ghoch 등(2016)의 방법으로 분말화하여 분석용 시료로 사용하였다.In order to prepare extracts for evaluating the physiological activity of Hongseong garlic root (see Figure 1) and Hongseong garlic (control), Hongseong garlic root and Hongseong garlic were chopped into small pieces and weighed at 100 g each using a precision scale (A&D Company, Korea), and 100g by weight. Pear distilled water was added. After extraction for 2 hours in a heating mantle (HM250C, Sercrim Lab Tech, Seoul, Korea) equipped with a reflux cooling tube at 80°C, the hot water extract was obtained by repeated filtration three times in a suction filter (No. 3, Whatman, Maidstone, England). . The obtained extract was concentrated to a concentration of 500 mg/mL using a vacuum rotary evaporator (N-1110, EYELA, Tokyo, Japan) and then freeze-dried (Freeze dryer, FD5508, Ilshin Lab Co. Ltd., Korea). It was powdered using the method of Ghoch et al. (2016) and used as a sample for analysis.
2. Total polyphenol 함량2. Total polyphenol content
Phenol 화합물은 식물계에 널리 분포하는 2차 대사산물로 단백질과 같은 큰 분자들과 결합하는 성질이 있고, 생리활성의 기능이 있음(Shin SH 등, 2014). Polyphenol은 -OH기를 통해 수소를 공여하고, 페놀의 고리 구조를 안정화시켜 항산화 활성을 가진다고 알려져 있다.(Cha JY 등, 1999).Phenol compounds are secondary metabolites widely distributed in the plant world and have the property of binding to large molecules such as proteins and have physiological activity (Shin SH et al., 2014). Polyphenol is known to have antioxidant activity by donating hydrogen through the -OH group and stabilizing the ring structure of phenol (Cha JY et al., 1999).
홍성마늘 주아의 total polyphenol 함량은 F-C 시약을 사용하는 Singleton과 Rossi (1965)의 방법을 변형하여 측정하였다. 시료 350 μL에 50% Folin-Denis 시약 70 μL를 가하여 3분간 정치한 후, 2% (w/v) Na2CO3 용액 350 μL를 첨가하여 1시간 반응시킨 후 ELISA microplate reader (Infinite M200 pro, MSwitzerland)를 이용하여 750 nm에서 흡광도를 측정하였다.The total polyphenol content of Hongseong garlic root was measured by modifying the method of Singleton and Rossi (1965) using FC reagent. 70 μL of 50% Folin-Denis reagent was added to 350 μL of the sample, allowed to stand for 3 minutes, then 350 μL of 2% (w/v) Na 2 CO 3 solution was added and reacted for 1 hour, followed by ELISA microplate reader (Infinite M200 pro, M Switzerland) was used to measure absorbance at 750 nm.
홍성마늘 주아와 홍성마늘(control)의 총 polyphenol 함량을 농도별(1,000, 3,000, 5,000 μg/mL)로 측정한 결과는 아래 표 2에 제시하였다. 대조군과 홍성마늘 주아의 총 polyphenol 함량은 농도 의존적으로 높게 나타났으며, 홍성마늘 주아는 5,000 μg/mL의 농도에서 18.72±0.42mg TAE/g, 3,000μg/mL의 농도에서는 12.56±0.16mg TAE/g, 1,000μg/m의 농도에서 5.78±0.14mg TAE/g이었음. 즉, 대조군과 비교해보면 농도가 높아질수록 홍성마늘 주아의 총 polyphenol 함량이 더 높은 것을 알 수 있었다.The results of measuring the total polyphenol content of Hongseong garlic root and Hongseong garlic (control) by concentration (1,000, 3,000, 5,000 μg/mL) are presented in Table 2 below. The total polyphenol content of the control and Hongseong garlic sprouts was found to be high in a concentration-dependent manner, with Hongseong garlic sprouts having 18.72±0.42 mg TAE/g at a concentration of 5,000 μg/mL and 12.56±0.16 mg TAE/g at a concentration of 3,000 μg/mL. g, at a concentration of 1,000 μg/m, it was 5.78 ± 0.14 mg TAE/g. In other words, compared to the control group, it was found that the higher the concentration, the higher the total polyphenol content of Hongseong garlic sprouts.
3. Total flavonoid 함량3. Total flavonoid content
Flavonoid는 노란색이나 담황색을 나타내는 phenol계 화합물의 총칭으로 자연계에 널리 분포한다(Hertog 등, 1993). Polyphenol과 같이 채소류, 식물의 잎, 꽃, 과실, 줄기 및 뿌리 등에 함유되어 있으며, 항염증 및 항알레르기 효과를 비롯한 광범위한 생화학, 약리학적 효능이 있는 것으로 알려져 있다(Kim JY 등, 2014). 그리고 Flavonoid는 혈관 내에서 nitric oxide와 superoxide의 반응으로 생성되는 peroxynitrite와 그 전구체인 superoxide를 직접적으로 제거해 주는 것으로 알려져 있다(Heim 등, 2002).Flavonoid is a general term for phenol compounds that are yellow or light yellow and are widely distributed in nature (Hertog et al., 1993). Like polyphenol, it is contained in vegetables, plant leaves, flowers, fruits, stems and roots, and is known to have a wide range of biochemical and pharmacological effects, including anti-inflammatory and anti-allergic effects (Kim JY et al., 2014). In addition, flavonoids are known to directly remove peroxynitrite and its precursor, superoxide, which are generated through the reaction of nitric oxide and superoxide within blood vessels (Heim et al., 2002).
홍성마늘 주아의 total flavonoid 함량은 Davis (1947)의 방법을 변형하여 측정하였다. 시료 70 μL에 diethylene glycol 700 μL를 첨가하고 다시 1 N-NaOH 용액 7 μL를 첨가한 후 37℃에서 1시간 반응시킨 후 ELISA microplate reader (Infinite M200 pro, MSwitzerland)를 이용하여 420 nm에서 흡광도를 측정하였다.The total flavonoid content of Hongseong garlic root was measured by modifying the method of Davis (1947). Add 700 μL of diethylene glycol to 70 μL of sample, add 7 μL of 1 N-NaOH solution again, and react at 37°C for 1 hour, then ELISA microplate reader (Infinite M200 pro, M Switzerland) was used to measure absorbance at 420 nm.
홍성마늘 주아(Bulbil)와 홍성마늘(control)의 총 flavonoid 함량을 농도별(1,000, 3,000, 5,000 μg/mL)로 측정한 결과는 아래 표 3에 제시하였다. 대조군과 홍성마늘 주아의 총 flavonoid 함량은 농도의존적으로 높게 나타났으며, 홍성마늘 주아는 5,000 μg/mL의 농도에서 2.87±0.12 mg QE/g, 3,000 μg/mL의 농도에서는 2.63±0.29mg QE/g, 1,000 μg/m의 농도에서 0.8±0.17mg QE/g이었다.The results of measuring the total flavonoid content of Hongseong garlic (Bulbil) and Hongseong garlic (control) by concentration (1,000, 3,000, 5,000 μg/mL) are presented in Table 3 below. The total flavonoid content of the control and Hongseong garlic sprouts was found to be high in a concentration-dependent manner, with Hongseong garlic sprouts having 2.87±0.12 mg QE/g at a concentration of 5,000 μg/mL and 2.63±0.29 mg QE/g at a concentration of 3,000 μg/mL. g, was 0.8 ± 0.17 mg QE/g at a concentration of 1,000 μg/m.
즉, 대조군과 비교해보면 농도가 높아질수록 홍성마늘 주아의 총 flavonoid 함량이 2배 이상 높은 것을 알 수 있었다.In other words, compared to the control group, it was found that as the concentration increased, the total flavonoid content of Hongseong garlic root was more than twice as high.
4. DPPH radical 소거능4. DPPH radical scavenging ability
DPPH radical 소거능은 DPPH가 환원되는 정도를 기준으로 하여 측정물질의 환원정도와 항산화 정도를 알아볼 수 있다. DPPH는 비교적 안정한 free radical로 쉽게 수소원자를 받아들여 환원되는 성질이 있으며, 함황 아미노산인 cysteine, glutathione, 방향족아민, ascorbic acid 등에 의해 환원되어 DPPH가 자체 정색성을 잃어 보라색에서 점차 무색의 diphenyl-picrylhydrazine으로 탈색되어 흡광도가 변하게 되므로 다양한 천연물질의 free radical scavenging activity의 측정에 널리 사용되고 있다(Jung YH 등, 2019; Park과 Ryu, 2019).DPPH radical scavenging ability is based on the degree to which DPPH is reduced, allowing the degree of reduction and antioxidant degree of the measured substance to be determined. DPPH is a relatively stable free radical and has the property of being reduced by easily accepting hydrogen atoms. When reduced by sulfur-containing amino acids such as cysteine, glutathione, aromatic amine, and ascorbic acid, DPPH loses its coloring property and gradually changes from purple to colorless diphenyl-picrylhydrazine. Because it decolorizes and changes absorbance, it is widely used to measure the free radical scavenging activity of various natural substances (Jung YH et al., 2019; Park and Ryu, 2019).
홍성마늘 주아의 DPPH (1, 1-diphenyl-2-picrylhy drazyl; Sigma-Aldrich, St. Louis, MO, USA) radical 소거능은 Blois (1958)의 방법을 변형하여 측정하였다. 시료 100 μL에 1.5±10-4 M DPPH 용액 100 μL를 가하여 실온의 암실에서 30분간 정치한 후 ELISA microplate reader (Infinite M200 pro, Mannedorf Switzerland)를 이용하여 517 nm에서 흡광도를 측정하였다.The DPPH (1, 1-diphenyl-2-picrylhy drazyl; Sigma-Aldrich, St. Louis, MO, USA) radical scavenging activity of Hongseong garlic was measured by modifying the method of Blois (1958). 100 μL of 1.5 ± 10 -4 M DPPH solution was added to 100 μL of the sample, left to stand in the dark at room temperature for 30 minutes, and then the absorbance was measured at 517 nm using an ELISA microplate reader (Infinite M200 pro, Mannedorf Switzerland).
홍성마늘 주아(bulbil)와 홍성마늘(control)의 DPPH radical 소거능을 농도별(1,000, 3,000, 5,000 μg/mL)로 측정한 결과는 표 4에 제시하였다. 대조군과 홍성마늘 주아 모두 DPPH 라디칼 소거능이 농도 의존적으로 높게 나타났으며, 5,000 μg/mL의 농도에서 45.99±0.58%, 3,000 μg/mL의 농도에서는 30.83±0.75%, 1,000 μg/mL의 농도에서는 9.81±0.70%였다.The results of measuring the DPPH radical scavenging ability of Hongseong garlic (bulbil) and Hongseong garlic (control) at different concentrations (1,000, 3,000, 5,000 μg/mL) are presented in Table 4. Both the control group and Hongseong Garlic showed high DPPH radical scavenging ability in a concentration-dependent manner: 45.99±0.58% at a concentration of 5,000 μg/mL, 30.83±0.75% at a concentration of 3,000 μg/mL, and 9.81% at a concentration of 1,000 μg/mL. It was ±0.70%.
즉, 대조군과 비교해보면, 농도가 높아질수록 홍성마늘 주아의 DPPH radical 소거능이 월등히 높은 것을 알 수 있었다.In other words, compared to the control group, it was found that the DPPH radical scavenging ability of Hongseong garlic root was significantly higher as the concentration increased.
5. ABTS radical 소거능5. ABTS radical scavenging ability
ABTS와 potassium persulfate를 암소에 두면 활성 양이온인 청록색의 ABTS+가 생성되고, 측정물질의 항산화 활성에 의해 ABTS+가 소거되어 색을 잃게 된다. ABTS+의 탈색 반응은 생성된 free radical이 소거되는 정도를 나타내는 것으로 항산화력을 측정할 수 있다. 또한, 소수성 및 친수성 조건의 시료에서도 적용이 가능하다는 특성이 있다(Lee J, 2017; Oh SK 등, 2016).When ABTS and potassium persulfate are placed in the dark, blue-green ABTS + , an active cation, is generated, and ABTS + is eliminated by the antioxidant activity of the measured substance, causing it to lose its color. The decolorization reaction of ABTS + indicates the degree to which generated free radicals are eliminated, and its antioxidant power can be measured. In addition, it has the characteristic of being applicable to samples under hydrophobic and hydrophilic conditions (Lee J, 2017; Oh SK et al., 2016).
홍성마늘 주아의 ABTS (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid; Sigma-Aldrich, St. Louis, MO, USA) radical 소거능은 Fellegrini 등 (1999)의 방법으로 측정하였다. ABTS 7.4 mM과 potassium persulphate 2.6 mM을 같은 비율로 섞어 하루 동안 암소에 방치하여 ABTS 양이온을 형성시킨 후 732 nm에서 흡광도 값이 0.70±0.02가 되도록 1×PBS로 희석하였다. 희석된 ABTS 용액 190 μL에 추출물 시료 10 μL를 가하여 10분간 정치한 후 ELISA microplate reader (Infinite M200 pro, Mannedorf Switzerland)를 이용하여 732 nm에서 흡광도를 측정하였다.The radical scavenging activity of ABTS (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid; Sigma-Aldrich, St. Louis, MO, USA) of Hongseong garlic root was measured by the method of Fellegrini et al. (1999). ABTS 7.4mM and potassium persulphate 2.6mM were mixed in equal proportions and left in the dark for a day to form ABTS cations. Then, the mixture was diluted with 1×PBS to obtain an absorbance value of 0.70±0.02 at 732 nm. 10 μL of the extract sample was added to 190 μL of the diluted ABTS solution, allowed to stand for 10 minutes, and the absorbance was measured at 732 nm using an ELISA microplate reader (Infinite M200 pro, Mannedorf Switzerland).
홍성마늘 주아(bulbil)와 홍성마늘(control)의 ABTS radical 소거능을 농도별(1,000, 3,000, 5,000 μg/mL)로 측정한 결과는 표 5에 제시하였다. 대조군과 홍성마늘 주아 모두 ABTS 라디칼 소거능이 농도의존적으로 높게 나타났으며, 5,000 μg/mL의 농도에서 49.15±0.45%, 3,000 μg/mL의 농도에서는 34.54±0.41%, 1,000 μg/mL의 농도에서는 16.97±0.41%로 나타났다.The results of measuring the ABTS radical scavenging ability of Hongseong garlic (bulbil) and Hongseong garlic (control) by concentration (1,000, 3,000, 5,000 μg/mL) are presented in Table 5. Both the control group and Hongseong Garlic showed high ABTS radical scavenging ability in a concentration-dependent manner: 49.15 ± 0.45% at a concentration of 5,000 μg/mL, 34.54 ± 0.41% at a concentration of 3,000 μg/mL, and 16.97% at a concentration of 1,000 μg/mL. It was found to be ±0.41%.
즉, 대조군과 비교해보면, 농도가 높아질수록 홍성마늘 주아의 ABTS radical 소거능이 높은 것을 알 수 있었다.In other words, compared to the control group, it was found that the ABTS radical scavenging ability of Hongseong garlic root increased as the concentration increased.
[실험예 3] 항산화 활성 측정[Experimental Example 3] Measurement of antioxidant activity
1. α-glucosidase 저해 활성1. α-glucosidase inhibitory activity
α-glucosidase는 식이 중에 함유된 탄수화물의 소화 과정에서 α-amylase에 의해 분해된 당질을 최종산물인 단당류로 전환시킨다. α-glucosidase의 저해 활성 효과는 당질의 가수분해와 흡수를 지연시켜 식사 후 급격한 혈당 농도의 증가를 막는 등의 조절을 한다(Hyun과 Han, 2014). 따라서 α-glucosidase 저해제는 당질 관련 질환을 위한 치료제 개발에 유용하게 사용된다(Baron, 1998).α-glucosidase converts carbohydrates decomposed by α-amylase into monosaccharides, the final product, during the digestion of carbohydrates contained in the diet. The inhibitory effect of α-glucosidase delays the hydrolysis and absorption of carbohydrates, preventing a rapid increase in blood sugar concentration after a meal (Hyun and Han, 2014). Therefore, α-glucosidase inhibitors are useful in developing treatments for carbohydrate-related diseases (Baron, 1998).
홍성마늘 주아의 α-glucosidase 저해 활성은 Li T 등 (2005)의 방법을 변형하여 측정하였다. 각각의 well에 시료 30 μL 와 100 mM phosphate buffer (pH 6.8) 110 μL 를 넣은 후 10 mM phosphate buffer에 0.2 unit/mL 농도로 녹인 α-glucosidase 40 μL를 넣고 37℃에서 15분 동안 preheating 시켰다. 기질로 사용된 2.5 mM 4-Nitrophenyl-α-D-glucopyranoside (pNPG)는 100 mM phosphate buffer에 녹여 20 μL를 첨가하여 37℃에서 25분간 반응시킨 후 ELISA microplate reader (Infinite M200 pro, Mannedorf Switzerland)를 이용하여 405 nm에서 흡광도를 측정하여 아래의 [식 1]로 저해율을 산출하였다.The α-glucosidase inhibitory activity of Hongseong garlic root was measured by modifying the method of Li T et al. (2005). After adding 30 μL of sample and 110 μL of 100 mM phosphate buffer (pH 6.8) to each well, 40 μL of α-glucosidase dissolved in 10 mM phosphate buffer at a concentration of 0.2 unit/mL was added and preheated at 37°C for 15 minutes. 2.5mM 4-Nitrophenyl-α-D-glucopyranoside ( p NPG) used as a substrate was dissolved in 100mM phosphate buffer, 20 μL was added, and reacted at 37°C for 25 minutes, followed by ELISA microplate reader (Infinite M200 pro, Mannedorf Switzerland). The absorbance was measured at 405 nm using and the inhibition rate was calculated using [Equation 1] below.
Inhibition (%) = 1-(ASam-ASam_C /ACont-ACont_C ×100 --- [식 1] Inhibition (%) = 1-(ASam-ASam_C /ACont-ACont_C ×100 --- [Equation 1]
여기서,here,
ASam : Sample 시료를 넣었을 때의 흡광도ASam: Absorbance when sample is added
ASam_C : Sample 시료를 넣고 pNPG 를 넣지 않았을 때의 흡광도ASam_C: Absorbance when sample is added and p NPG is not added
ACont : Sample 시료를 넣지 않은 Control의 흡광도ACont: Absorbance of control without sample sample
ACont_C : 반응을 시키지 않은 Control의 흡광도ACont_C: Absorbance of Control without reaction
홍성마늘 주아와 홍성마늘(control)의 α-glucosidase 저해 활성을 농도별(1,000, 3,000, 5,000 μg/mL)로 측정한 결과를 아래 표 6에 제시하였다. 홍성마늘 주아의 α-glucosidase 저해 활성은 농도의존적으로 높게 나타났으며, 5,000 μg/mL의 농도에서 10.86±0.83%, 다음으로 3,000 μg/mL, 1,000 μg/mL가 각각 7.40±0.91%, 5.39±0.90%의 순이었다. 또 홍성마늘(control)과 비교해보면, 홍성마늘 주아가 모든 농도에서 높은 α-glucosidase 저해 활성을 나타냈다..The results of measuring the α-glucosidase inhibitory activity of Hongseong garlic root and Hongseong garlic (control) at different concentrations (1,000, 3,000, 5,000 μg/mL) are presented in Table 6 below. The α-glucosidase inhibitory activity of Hongseong Garlic was found to be high in a concentration-dependent manner, with 10.86±0.83% at a concentration of 5,000 μg/mL, followed by 7.40±0.91% and 5.39% at 3,000 μg/mL and 1,000 μg/mL, respectively. It was 0.90%. Also, compared with Hongseong garlic (control), Hongseong garlic showed high α-glucosidase inhibitory activity at all concentrations.
2. ACE 저해 활성2. ACE inhibitory activity
혈압을 조절하는 요인인 renin-angiotensin system은 혈압이 감소하면 신장에서 분비된 renin이 혈장의 angiotensinogen이 angiotensin Ⅰ으로 전환된다. Angiotensin converting enzyme (ACE)에 의해 angiotensinⅠ이 angiotensin Ⅱ로 전환되어 부신피질에서 알도스테론의 분비를 촉진하여 나트륨과 수분이 재흡수되어 혈압을 상승시킨다(Jang 등, 2006). ACE 저해 활성은 신장혈관을 확장시켜 나트륨의 배출이 원활하게 이루어지게 하여 혈압을 낮춰춘다(Corvol 등, 1995; Fujita 등, 2000).In the renin-angiotensin system, a factor that regulates blood pressure, when blood pressure decreases, renin secreted by the kidneys converts plasma angiotensinogen into angiotensin I. Angiotensin I is converted to angiotensin II by angiotensin converting enzyme (ACE), which promotes the secretion of aldosterone from the adrenal cortex, causing sodium and water to be reabsorbed and increasing blood pressure (Jang et al., 2006). ACE inhibitory activity dilates renal blood vessels and facilitates sodium excretion, thereby lowering blood pressure (Corvol et al., 1995; Fujita et al., 2000).
홍성마늘 주아의 ACE (angiotensin-converting-enzyme) 저해 활성은 Cushman과 Cheung (1971)의 방법을 변형하여 측정하였다. 기질 용액 HHL (Hippury-L-Histidyl-L-Leucine) (5 mM)은 sodiumchloride를 300 mM 함유한 50 mM HCl buffer (pH 8.3)에 녹여 제조하였다. 효소로 사용한 ACE 용액은 기질 제조 시 이용한 것과 같은 HCl buffer (pH 8.3)에 10% lung acetone powder rabbit을 4℃에서 overnight 한 후, 원심분리(12,000 rpm, 30분, 4℃)하여 제조하였다. ACE 저해 활성 분석은 ACE enzyme 50 μL, HHL 150 μL와 sample 시료 50 μL를 혼합하며, 대조군(control)은 sample 시료 대신 증류수를 50 μL 첨가하여 37℃에서 30분간 반응시킨 후 1 M HCl 250 μL를 첨가하여 반응을 중지시키고자 하였다. 여기에 ethylacetate 500 μL를 첨가하고 15초간 교반 후 원심분리(3,000 rpm, 5분) 시켜 상등액 200 μL를 취하고자 함. 상등액은 120℃에서 30분간 완전히 건조 시켰음. 건조물에 증류수 1 mL를 가하여 용해 시킨 다음 228 nm에서 흡광도를 측정하여 ACE 저해율을 아래 [식 2]에 의해 계산하였다.The ACE (angiotensin-converting-enzyme) inhibitory activity of Hongseong garlic root was measured by modifying the method of Cushman and Cheung (1971). Substrate solution HHL (Hippury-L-Histidyl-L-Leucine) (5mM) was prepared by dissolving in 50mM HCl buffer (pH 8.3) containing 300mM sodium chloride. The ACE solution used as an enzyme was prepared by soaking 10% lung acetone powder rabbit in the same HCl buffer (pH 8.3) used for substrate preparation overnight at 4°C, followed by centrifugation (12,000 rpm, 30 minutes, 4°C). To analyze ACE inhibitory activity, 50 μL of ACE enzyme, 150 μL of HHL, and 50 μL of sample were mixed. For the control, 50 μL of distilled water was added instead of the sample, reacted at 37°C for 30 minutes, and then 250 μL of 1 M HCl was added. An attempt was made to stop the reaction by adding . Add 500 μL of ethylacetate, stir for 15 seconds, and centrifuge (3,000 rpm, 5 minutes) to obtain 200 μL of supernatant. The supernatant was completely dried at 120°C for 30 minutes. 1 mL of distilled water was added to the dried material to dissolve it, then the absorbance was measured at 228 nm, and the ACE inhibition rate was calculated according to [Equation 2] below.
Inhibition (%) = 1-(ASam-ASam_C /ACont-ACont_C ×100 --- [식 2] Inhibition (%) = 1-(ASam-ASam_C /ACont-ACont_C ×100 --- [Equation 2]
여기서, here,
ASam : Sample 시료를 넣었을 때의 흡광도ASam: Absorbance when sample is added
ASam_C : Sample 시료를 넣고 pNPG 를 넣지 않았을 때의 흡광도ASam_C: Absorbance when sample is added and p NPG is not added
ACont : Sample 시료를 넣지 않은 Control의 흡광도ACont: Absorbance of control without sample sample
ACont_C : 반응을 시키지 않은 Control의 흡광도ACont_C: Absorbance of Control without reaction
홍성마늘 주아와 홍성마늘(control)의 ACE 저해 활성을 농도별(1,000, 3,000, 5,000 μg/mL)로 측정한 결과를 아래 표 7에 제시하였다. 홍성마늘 주아의 ACE 저해 활성은 농도의존적으로 높게 나타났으며, 5,000 μg/mL의 농도에서 40.18±1.46%, 다음으로 3,000 μg/mL, 1,000 μg/mL가 각각 26.08±4.54%, 21.55±1.10%의 순이었다. 또 홍성마늘(control)과 비교해보면, 홍성마늘 주아가 모든 농도에서 높은 ACE 저해 활성이 나타났다.The results of measuring the ACE inhibitory activity of Hongseong garlic root and Hongseong garlic (control) at different concentrations (1,000, 3,000, 5,000 μg/mL) are presented in Table 7 below. The ACE inhibitory activity of Hongseong Garlic was found to be high in a concentration-dependent manner, with 40.18±1.46% at a concentration of 5,000 μg/mL, followed by 26.08±4.54% and 21.55±1.10% at 3,000 μg/mL and 1,000 μg/mL, respectively. It was in that order. Also, compared with Hongseong garlic (control), Hongseong garlic root showed high ACE inhibitory activity at all concentrations.
[실험예 4] 독성 및 면역 활성 측정[Experimental Example 4] Measurement of toxicity and immune activity
1. 세포배양 및 세포독성 여부 판정1. Cell culture and determination of cytotoxicity
(1) 세포 배양(1) Cell culture
실험에 사용된 RAW 264.7 대식세포는 한국세포주은행(Korean Cell Line Bank: KCLB, Korea)에서 구입하여 사용하였다. DMEM (Gibco, USA)에 10% (v/v)의 FBS (Gibco, USA)와 1% (v/v)의 penicillin (100 unit/mL)을 첨가하여 배지로 사용하며 37℃, 5% CO의 조건으로 humidified incubator (Thermo Fisher Scientific, USA)에서 배양하였다.RAW 264.7 macrophages used in the experiment were purchased from the Korean Cell Line Bank (KCLB, Korea). DMEM (Gibco, USA) was used as a medium by adding 10% (v/v) FBS (Gibco, USA) and 1% (v/v) penicillin (100 unit/mL) at 37°C and 5% CO. Cultured in a humidified incubator (Thermo Fisher Scientific, USA) under the following conditions.
(2) 세포독성 여부(2) Cytotoxicity
홍성마늘 주아의 세포독성을 평가하기 위해 배양한 RAW 264.7 세포에 각 시료를 다양한 농도로 처리하고 37℃, 5% CO2의 조건으로 humidified incubator에 24 시간 동안 배양하였다. 24 시간 배양 후 상층액을 제거하고 1 mg/mL 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT, Invirtrogen, USA)를 각 well에 첨가한 뒤 4 시간 동안 반응시켰다. 반응 후 MTT 용액을 제거하고 DMSO를 100 uL/well에 분주하여 formazan crystal을 용해시킨 뒤 ELISA에서 540 nm의 흡광도로 측정하고, 결과는 대조군에 대한 세포 생존율을 백분율(%)로 표시하였다.To evaluate the cytotoxicity of Hongseong garlic sprouts, cultured RAW 264.7 cells were treated with each sample at various concentrations and incubated in a humidified incubator for 24 hours at 37°C and 5% CO 2 . After 24 hours of incubation, the supernatant was removed and 1 mg/mL 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT, Invirtrogen, USA) was added to each well and incubated for 4 hours. reacted. After reaction, the MTT solution was removed, DMSO was dispensed at 100 uL/well to dissolve the formazan crystals, and the absorbance was measured at 540 nm in ELISA. The results were expressed as a percentage (%) of cell viability relative to the control group.
홍성마늘 주아(bulbil)와 홍성마늘(control)을 농도별(100, 200, 400, 800, 1000 μg/mL)로 RAW 264.7 세포에 처리하여 세포독성 여부를 확인하고자 RAW 264.7 세포만 단독으로 배양한 대조군(100.00%)과 LPS단독 처리군(43.27%)과 비교하였으며, 그 결과는 도 2에 나타내었다.Hongseong garlic bulbil and Hongseong garlic (control) were treated with RAW 264.7 cells at different concentrations (100, 200, 400, 800, 1000 μg/mL), and RAW 264.7 cells were cultured alone to check for cytotoxicity. It was compared with the control group (100.00%) and the LPS-only treatment group (43.27%), and the results are shown in Figure 2.
도 2를 참조하면, 홍성마늘 주아(bulbil)와 홍성마늘(control)을 농도별(100, 200, 400, 800, 1000 μg/mL)로 처리한 실험군들의 세포 생존율은 LPS 처리군(43.27%)에 비해 높은 세포 생존율(79.43~103.94%)이 나타나 독성효과가 없는 것으로 확인되었다.Referring to Figure 2, the cell survival rate of the experimental groups treated with Hongseong garlic bulbil and Hongseong garlic (control) at different concentrations (100, 200, 400, 800, 1000 μg/mL) was the LPS treatment group (43.27%). It was confirmed that there was no toxic effect as it showed a high cell survival rate (79.43~103.94%) compared to .
2. NO 생성억제 효과2. NO production inhibition effect
염증 매개 인자인 NO(nitrite oxide)는 주로 대식세포의 arginine으로부터 inducible nitric oxide synthase(iNOS)에 의해 합성되는 자유라디칼로서 NOS(nitric oxide synthase)에 의해 면역계에서 세포 내에 감염된 미생물에 대해 방어작용을 하는 염증반응 발생의 대표적인 인자이다(Moncade와 Higges, 1993; Lee 등, 2012). NO (nitrite oxide), an inflammation mediating factor, is a free radical synthesized mainly from arginine in macrophages by inducible nitric oxide synthase (iNOS). It acts as a defense against microorganisms infected within cells of the immune system by NOS (nitric oxide synthase). It is a representative factor in the occurrence of inflammatory reactions (Moncade and Higges, 1993; Lee et al., 2012).
홍성마늘 주아의 nitric oxide (NO) 생성 억제 활성을 측정하기 위해 RAW 264.7 세포를 5×104 cells/well의 농도로 96 well plate에 분주하여 37℃, 5% CO2의 조건으로 humidified incubator에 24시간 동안 배양하였다. 배양 후 배지를 제거하고 다양한 농도의 각 시료와 동량의 LPS를 1 μg/mL 농도로 처리한 뒤 37℃, 5% CO2의 조건으로 humidified incubator에 24 시간 동안 배양하였다. 24시간 배양 후 배양액 100 uL와 동량의 griess reagent를 96 well plate에 각각 첨가한 뒤 10분 동안 반응시킨 후 ELISA에서 540 nm 흡광도로 측정하였다. NO 생성의 정도를 평가하기 위하여 sodium nitrite (NaNO2)의 농도별 표준곡선을 이용하여 배양액 내의 NO 농도를 산출하였다.To measure the activity of inhibiting nitric oxide (NO) production in Hongseong garlic sprouts, RAW 264.7 cells were distributed at a concentration of 5 It was cultured for some time. After incubation, the medium was removed, each sample at various concentrations and the same amount of LPS were treated at a concentration of 1 μg/mL, and then cultured in a humidified incubator at 37°C and 5% CO 2 for 24 hours. After culturing for 24 hours, 100 uL of culture medium and the same amount of griess reagent were added to each 96 well plate, reacted for 10 minutes, and absorbance was measured at 540 nm in ELISA. To evaluate the degree of NO production, the NO concentration in the culture medium was calculated using a standard curve for each concentration of sodium nitrite (NaNO 2 ).
홍성마늘 주아(bulbil)와 홍성마늘(control)의 NO 생성 억제 효과를 알아보고자 RAW 264.7에 농도별(100, 200, 400, 800, 1000 μg/mL)로 처리한 후 NO 생성률을 측정하여 도 3에 제시하였다. NO 생성 억제 효과를 확인한 결과, NO 생성량은 LPS 처리군(131.98μM)에 비해 농도(100, 200, 400, 800, 1000 μg/mL) 의존적으로 NO 생성을 억제하였는데, 홍성마늘 주아(40.34~58.23μM)가 홍성마늘(54.47~60.78μM)에 비해 NO 생성 억제 효과가 더 높게 나타났다.To determine the effect of Hongseong garlic bulbil and Hongseong garlic (control) on suppressing NO production, RAW 264.7 was treated with different concentrations (100, 200, 400, 800, 1000 μg/mL) and the NO production rate was measured (Figure 3). presented in . As a result of confirming the effect of suppressing NO production, NO production was suppressed in a concentration (100, 200, 400, 800, 1000 μg/mL)-dependent manner compared to the LPS treatment group (131.98 μM), and Hongseong Garlic Jua (40.34~58.23 μM) showed a higher NO production inhibition effect than Hongseong garlic (54.47~60.78μM).
3. 항균 활성 측정3. Measurement of antibacterial activity
(1) 사용 균주(1) Strain used
실험에 사용할 Bacillus cereus ATCC 11778, Bacillus subtilis ATCC 6633, Staphylococcus aureus ATCC 6538, Cutibacterium acnes ATCC 6919는 한국 미생물 보존센터에서 분양받아 사용하였다. B. cereus와 B. subtilis는 nutrient agar (NA, OXOID, UK), S. aureus는 tryptic soy agar (TSA, BD Difco, USA)를 사용하여 37℃의 호기적인 조건으로 24시간 동안 배양하여 사용하였다. C. acnes는 tryptic soy agar (TSA, BD Difco, USA)와 5% sheep blood를 사용하여 37℃의 혐기적인 조건으로 120시간 동안 배양하여 사용하였다. Bacillus cereus ATCC 11778, Bacillus subtilis ATCC 6633, Staphylococcus aureus ATCC 6538, and Cutibacterium acnes ATCC 6919 used in the experiment were purchased from the Korea Microbial Conservation Center. B. cereus and B. subtilis were cultured on nutrient agar (NA, OXOID, UK), and S. aureus on tryptic soy agar (TSA, BD Difco, USA) under aerobic conditions at 37°C for 24 hours. . C. acnes was cultured for 120 hours under anaerobic conditions at 37°C using tryptic soy agar (TSA, BD Difco, USA) and 5% sheep blood.
(2) Paper disk법을 이용한 항균 활성 측정(2) Measurement of antibacterial activity using the paper disk method
각각의 시험균주에 대한 홍성마늘 주아의 항균 활성은 paper disk법을 이용하여 홍성마늘 주아 추출물 30 μL를 disk에 점적하여 37℃에서 24시간 배양하면서 clear zone의 생성 유무를 확인하였다.The antibacterial activity of Hongseong garlic root against each test strain was tested using the paper disk method by dropping 30 μL of Hongseong garlic root extract onto the disk and culturing it at 37°C for 24 hours to confirm the presence or absence of a clear zone.
1) Bacillus cereus에 대한 항균력1) Antibacterial activity against Bacillus cereus
홍성마늘 주아 추출물의 Bacillus cereus (B. cereus, 식중독균)에 대한 항균 활성의 여부를 알아보기 위해 주아 추출물 (100, 200, 500, 1,000, 5,000 μg/mL, 500 mg/mL)을 점적하여 B. cereus에 대한 항균력을 관찰하였으며, 그 결과는 도 4 및 표 8에 기재하였다. 그 결과, 식중독 유발 균인 B. cereus에 대한 주아 추출물의 생육저지환의 크기는 500 mg/mL 농도에서 16 mm로 측정되어 생육 저해 항균 활성이 있는 것으로 나타났다. In order to determine whether the Hongseong Garlic Juba extract has antibacterial activity against Bacillus cereus ( B. cereus, a food poisoning bacteria), the B. cereus extract (100, 200, 500, 1,000, 5,000 μg/mL, 500 mg/mL) was instilled on B. The antibacterial activity against cereus was observed, and the results are shown in Figure 4 and Table 8. As a result, the size of the growth-inhibiting ring of the Juba extract against B. cereus, a food poisoning-causing bacteria, was measured to be 16 mm at a concentration of 500 mg/mL, showing that it has growth-inhibiting antibacterial activity.
2) Bacillus subtilis에 대한 항균력2) Antibacterial activity against Bacillus subtilis
홍성마늘 주아 추출물의 Bacillus subtilis (B. subtilis, 고초균)에 대한 항균 활성의 여부를 알아보기 위해 주아 추출물 (100, 200, 500, 1,000, 5,000 μg/mL, 500 mg/mL)을 점적하여 B. subtilis에 대한 항균력을 관찰하였으며, 그 결과는 도 5 및 표 8에 기재하였다. 그 결과, 포자형성균인 B. subtilis에 대한 주아 추출물의 생육저지환의 크기는 500 mg/mL 농도에서 12 mm로 측정되어 생육 저해 항균 활성이 있는 것으로 나타났다.To determine whether the Hongseong Garlic Juba extract has antibacterial activity against Bacillus subtilis ( B. subtilis ), B. subtilis extract (100, 200, 500, 1,000, 5,000 μg/mL, 500 mg/mL) was instilled onto B. The antibacterial activity against subtilis was observed, and the results are shown in Figure 5 and Table 8. As a result, the size of the growth-inhibiting ring of the Juba extract against the spore-forming bacterium B. subtilis was measured to be 12 mm at a concentration of 500 mg/mL, showing that it has growth-inhibiting antibacterial activity.
3) Staphylococcus aureus에 대한 항균력3) Antibacterial activity against Staphylococcus aureus
홍성마늘 주아 추출물의 Staphylococcus aureus (S. aureus, 황색포도상구균)에 대한 항균 활성의 여부를 알아보기 위해 주아 추출물 (100, 200, 500, 1,000, 5,000 μg/mL, 500 mg/mL)을 점적하여 S. aureus에 대한 항균력을 관찰하였으며, 그 결과는 도 6 및 표 8에 기재하였다. 그 결과, 식중독 유발 균인 S. aureus에 대한 주아 추출물의 생육 저해 항균 활성은 없는 것으로 나타났다.To determine the antibacterial activity of Hongseong garlic root extract against Staphylococcus aureus ( S. aureus, Staphylococcus aureus), the root root extract (100, 200, 500, 1,000, 5,000 μg/mL, 500 mg/mL) was instilled. The antibacterial activity against S. aureus was observed, and the results are shown in Figure 6 and Table 8. As a result, it was found that there was no growth-inhibiting antibacterial activity of the Jua extract against S. aureus, a food poisoning-causing bacteria.
4) Cutibacterium acnes에 대한 항균력4) Antibacterial activity against Cutibacterium acnes
홍성마늘 주아 추출물의 Cutibacterium acnes (C. acnes, 여드름균)에 대한 항균 활성의 여부를 알아보기 위해 주아 추출물 (100, 200, 500, 1,000, 5,000 μg/mL, 500 mg/mL)을 점적하여 C. acnes에 대한 항균력을 관찰하였으며, 그 결과는 도 5 및 표 8에 기재하였다. 그 결과, 여드름균인 C. acnes에 대한 주아 추출물의 생육 저해 항균 활성은 없는 것으로 나타났다. To determine the antibacterial activity of the Hongseong Garlic Juba extract against Cutibacterium acnes ( C. acnes ), the C. acnes extract was instilled (100, 200, 500, 1,000, 5,000 μg/mL, 500 mg/mL). The antibacterial activity against acnes was observed, and the results are shown in Figure 5 and Table 8. As a result, it was found that there was no growth-inhibiting antibacterial activity of the P. acnes extract against the acne bacterium C. acnes .
아래 표 8에서는 각 균에 대한 주아의 항균 활성을 나타내었다.Table 8 below shows the antibacterial activity of Jua against each bacteria.
이하에서는 본 발명에 따른 홍성마늘 주아를 이용한 주아밥에 대한 실시예 및 품질평가 내용을 살펴보도록 한다.Below, we will look at examples and quality evaluation of rice using Hongseong garlic root according to the present invention.
도 8은 본 발명에 따른 홍성마늘 주아를 이용하여 제조한 밥의 제조 공정을 나타낸 것으로서, 멥쌀을 5회 수세한 후 체에 밭쳐 수분을 제거하고 1.2배(v/w)의 물을 가하여 10분간 침지시킨 다음 전처리한 홍성마늘 주아 분말을 아래 표 9에 제시된 배합비로 각각 첨가한 다음 전기보온밥솥(CR-0155MW, Cuckoo Co., Seoul, Korea)을 이용하여 취반하였다. 여기서, 전처리한 주아 분말은 주아를 70℃에서 72시간 열풍건조 후 분쇄기로 분쇄하여 분말화한 것을 사용하였다.Figure 8 shows the manufacturing process of rice prepared using Hongseong garlic root according to the present invention. After washing the non-glutinous rice with water 5 times, passing it through a sieve to remove moisture, adding 1.2 times (v/w) water and leaving for 10 minutes. After immersion, pre-treated Hongseong Garlic Jua powder was added at the mixing ratio shown in Table 9 below, and then cooked using an electric rice cooker (CR-0155MW, Cuckoo Co., Seoul, Korea). Here, the pretreated Jua powder was dried by hot air at 70°C for 72 hours, then pulverized with a grinder and powdered.
[실험예 5] 홍성마늘 주아밥의 품질평가[Experimental Example 5] Quality evaluation of Hongseong garlic jubab
1. 색도1. Chromaticity
홍성마늘 주아밥의 색도 측정은 색차계(Chroma Meter Cr-300, Minolta, Tokyo, Japan)를 이용하여 명도(L, lightness), 적색도(a, redness), 황색도(b, yellowness) 값을 측정하였다.To measure the color of Hongseong Garlic Juabab, the brightness (L, lightness), redness (a, redness), and yellowness (b, yellowness) values were measured using a colorimeter (Chroma Meter Cr-300, Minolta, Tokyo, Japan). Measured.
주아 분말의 첨가량을 달리한 주아밥의 색도(L; lightness, a: redness, b: yellowness)를 측정한 결과는 표 10 및 도 9에 제시하였다.The results of measuring the chromaticity (L; lightness, a: redness, b: yellowness) of juba rice with different amounts of jua powder are shown in Table 10 and Figure 9.
주아밥의 색도를 측정한 결과, 대조군은 L값이 72.18±1.67, a값이 -1.30±0.12, b값이 2.89±0.07였으며, HGR3은 L값이 59.17±0.80, a값이 0.94±0.04, b값이 11.89±0.69였고, HGR6는 색도는 L값이 53.77±0.93, a값이 4.01±0.20, b값이 17.69±0.64였고, HGR9은 색도는 L값이 51.02±0.70, a값이 4.11±0.27, b값이 18.10±0.78였고, HGR12는 색도는 L값이 45.67±1.49, a값이 5.05±0.14, b값이 18.70±0.21였고, HGR15는 색도는 L값이 40.70±0.85, a값이 5.66±0.01, b값이 19.29±0.19로 나타났다.As a result of measuring the color of the rice, the control group had an L value of 72.18±1.67, a value of -1.30±0.12, and b value of 2.89±0.07, while HGR3 had an L value of 59.17±0.80, a value of 0.94±0.04, and The b value was 11.89±0.69, the chromaticity of HGR6 was 53.77±0.93 for the L value, 4.01±0.20 for the a value, and 17.69±0.64 for the b value, and the chromaticity for HGR9 was 51.02±0.70 for the L value and 4.11±0.70 for the a value. 0.27, the b value was 18.10±0.78, the chromaticity of HGR12 was 45.67±1.49, the a value was 5.05±0.14, and the b value was 18.70±0.21, and the chromaticity of HGR15 was 40.70±0.85, the a value was 40.70±0.85. The b value was found to be 5.66±0.01 and 19.29±0.19.
정리해보면, 주아 분말의 첨가량이 증가할수록 L값은 낮아지고, a값과 b값은 높아지는 경향을 보였다.In summary, as the amount of Jua powder added increased, the L value tended to decrease and the a and b values tended to increase.
2. 당도2. Sugar content
홍성마늘 주아밥의 당도 측정은 비커에 각각의 시료(g)에 10배(w/v)의 증류수를 넣어 희석한 후 digital hand held refractometer(OPTi Duo, Bellingham+Stanley, England)를 이용하여 3회 반복 측정 후, 측정값의 10배수 평균값을 사용하였다.To measure the sugar content of Hongseong garlic juapap, each sample (g) was diluted with 10 times (w/v) distilled water in a beaker and then measured three times using a digital hand held refractometer (OPTi Duo, Bellingham+Stanley, England). After repeated measurements, the average value of 10 times the measured values was used.
주아 분말의 첨가량을 달리한 주아밥의 당도를 측정한 결과는 아래 표 11에 제시하였다. 주아밥의 당도를 측정한 결과, 대조군은 8.00±0.00˚brix, HBR3은 7.33±0.58˚brix, HGR6는 3.00±0.00˚brix, HGR9는 5.33±5.78˚brix, HGR12는 8.00±0.00˚brix, HGR15는 6.00±0.0˚brix로 나타나 주아 분말의 첨가량이 증가할수록 당도가 증가하는 경향이 나타났다. The results of measuring the sugar content of jua rice with different amounts of jua powder are presented in Table 11 below. As a result of measuring the sugar content of the rice, the control group was 8.00±0.00˚brix, HBR3 was 7.33±0.58˚brix, HGR6 was 3.00±0.00˚brix, HGR9 was 5.33±5.78˚brix, HGR12 was 8.00±0.00˚brix, HGR15 was found to be 6.00±0.0˚brix, showing that the sugar content tended to increase as the amount of Jua powder added increased.
3. 염도3. Salinity
홍성마늘 주아밥의 염도 측정은 비커에 각각의 시료(g)에 10배(w/v)의 증류수를 넣어 희석한 후 디지털 염도측정기(SB-1500 PRO, Deakwang, Korea)를 이용하여 3회 반복 측정 후, 측정값의 10배수 평균값을 사용하였다.Salinity measurement of Hongseong Garlic Juabab was done by diluting each sample (g) with 10 times (w/v) distilled water in a beaker and repeating it three times using a digital salinity meter (SB-1500 PRO, Deakwang, Korea). After measurement, the average value of 10 times the measured value was used.
주아 분말의 첨가량을 달리한 주아밥의 염도를 측정한 결과는 아래 표 12에 제시하였다. 주아밥의 염도를 측정한 결과, 대조군과 주아 첨가군 모두 염도가 0.00±0.00로 나타나 주아 분말의 첨가가 염도에는 영향을 미치지 않는 것을 알 수 있었다.The results of measuring the salinity of juba rice with different amounts of jua powder are presented in Table 12 below. As a result of measuring the salinity of the jua rice, the salinity was 0.00 ± 0.00 in both the control group and the jua added group, showing that the addition of the jua powder did not affect the salinity.
4. pH4. pH
홍성마늘 주아밥의 pH 측정은 AOAC method(2005)에 의거하여 비커에 각각의 시료(g)에 10배(w/v)의 증류수를 넣어 희석한 후 bag mixer(Model 400, Interscience, France)로 균질화(speed 7, 2분)하고 30분간 방치(room temp.)한 후 상층액의 pH를 pH meter (Lab 870, Schott Instruments, Mainz, Germany)를 이용하여 3회 반복 측정한 후 평균값으로 나타냈다.To measure the pH of Hongseong garlic juapap, according to the AOAC method (2005), each sample (g) was diluted with 10 times (w/v) distilled water in a beaker and then diluted with a bag mixer (Model 400, Interscience, France). After homogenization (speed 7, 2 minutes) and standing for 30 minutes (room temp.), the pH of the supernatant was measured three times repeatedly using a pH meter (Lab 870, Schott Instruments, Mainz, Germany) and expressed as the average value.
주아 분말의 첨가량을 달리한 주아밥의 pH를 측정한 결과는 아래 표 13에 제시하였다. 주아밥의 pH를 측정한 결과, 대조군은 6.28±0.01, HGR3은 6.46±0.10, HGR6은 6.39±0.01, HGR9는 6.33±0.01, HGR12는 6.23±0.04, HGR15는 6.18±0.01로 나타나 주아 분말의 첨가량이 증가할수록 pH가 낮아졌다.The results of measuring the pH of Jua rice with different amounts of Jua powder are presented in Table 13 below. As a result of measuring the pH of the jua rice, the control group was 6.28 ± 0.01, HGR3 was 6.46 ± 0.10, HGR6 was 6.39 ± 0.01, HGR9 was 6.33 ± 0.01, HGR12 was 6.23 ± 0.04, and HGR15 was 6.18 ± 0.01. The amount of jua powder added was As this increased, the pH decreased.
5. 기계적 물성5. Mechanical properties
홍성마늘 주아밥의 기계적 물성은 물성측정기(texture analyzer, TA-XT Express v2.1, England)를 이용하여 3회 반복하여 나온 측정값의 평균값과 표준편차를 구하였음. 3×3×3cm로 제조된 시료를 견고성(hardness), 탄력성(springiness), 씹힘성(chewiness), 점착성(gumminess), 응집성(cohesiveness)를 측정하였다. 물성측정기의 조건은 아래 표 14와 같이 설정하였다.The mechanical properties of Hongseong Garlic Juabab were determined by using a texture analyzer (TA-XT Express v2.1, England) to obtain the average value and standard deviation of the measured values repeated three times. Samples made of 3 × 3 × 3 cm were measured for hardness, springiness, chewiness, gumminess, and cohesiveness. The conditions of the physical property measuring instrument were set as shown in Table 14 below.
주아 분말의 첨가량을 달리한 주아밥의 기계적 물성(경도, 탄력성, 씹힘성, 검성, 응집성)을 측정한 결과는 표 15에 제시하였다.The results of measuring the mechanical properties (hardness, elasticity, chewiness, gumminess, and cohesiveness) of Jua rice with different amounts of Jua powder are presented in Table 15.
주아밥의 기계적 물성을 측정한 결과, 경도(hardness)의 경우 control은 676.07±101.62, HGR3은 489.73±140.31, HGR6은 328.00±122.88, HGR9는 266.83±48.48, HGR12는 244.47±12.93, HGR15는 176.73±69.10로 나타나 주아 분말의 첨가량이 증가할수록 경도가 낮아졌다.As a result of measuring the mechanical physical properties of Juabab, in the case of hardness, the control is 676.07 ± 101.62, HGR3 is 489.73 ± 140.31, HGR6 is 328.00 ± 122.88, HGR9 is 266.83 ± 48.48, and HGR12 is 244.47 ± 12.93. GR15 is 176.73 ± It was found to be 69.10, and as the amount of Jua powder added increased, the hardness decreased.
탄력성(springness)의 경우, control은 1.92±2.40, HGR3은 1.63±2.47, HGR6은 1.50±2.10, HGR9는 1.01±0.54, HGR12는 0.92±0.81, HGR15는 0.25±0.10 으로 나타나 주아 분말의 첨가량이 증가할수록 탄력성이 낮아졌다.In the case of springness, control was 1.92±2.40, HGR3 was 1.63±2.47, HGR6 was 1.50±2.10, HGR9 was 1.01±0.54, HGR12 was 0.92±0.81, and HGR15 was 0.25±0.10, increasing the amount of powder added. As time went on, elasticity decreased.
씸힘성(chewiness)의 경우, control은 204.26±113.55, HGR3은 137.19±212.59, HGR6은 100.71±110.75, HGR9는 87.26±121.49, HGR12는 56.13±46.37, HGR15는 24.34±5.28로 나타나 주아 분말의 첨가량이 증가할수록 씹힘성이 낮아졌다.In the case of chewiness, control was 204.26±113.55, HGR3 was 137.19±212.59, HGR6 was 100.71±110.75, HGR9 was 87.26±121.49, HGR12 was 56.13±46.37, and HGR15 was 24.34±5.28. Ah, the amount of powder added is As it increased, chewiness decreased.
검성(gumminess)의 경우, control은 230.23±163.71, HGR3은 101.63±22.29, HGR6은 76.67±28.22, HGR9는 63.30±5.86, HGR12는 58.26±19.34, HGR15는 60.09±8.31로 나타나 주아 분말의 첨가량이 증가할수록 검성이 낮아졌다.In the case of gumminess, control was 230.23 ± 163.71, HGR3 was 101.63 ± 22.29, HGR6 was 76.67 ± 28.22, HGR9 was 63.30 ± 5.86, HGR12 was 58.26 ± 19.34, and HGR15 was 60.09 ± 8.31, increasing the amount of added powder. The more I did it, the lower my swordsmanship became.
응집성(cohensiveness)의 경우, control은 0.38±0.07, HGR3은 0.33±0.03, HGR6은 0.26±0.01, HGR9는 0.22±0.02, HGR12는 0.23±0.01, HGR15는 0.21±0.02로 나타나 주아 분말의 첨가량이 증가할수록 응집성이 낮아졌다.In the case of cohesiveness, control was 0.38±0.07, HGR3 was 0.33±0.03, HGR6 was 0.26±0.01, HGR9 was 0.22±0.02, HGR12 was 0.23±0.01, and HGR15 was 0.21±0.02, indicating an increase in the amount of added powder. As time went on, cohesion decreased.
정리해보면, 주아 분말의 첨가량이 증가할수록 밥의 경도, 탄력성, 씹힘성, 검성, 응집성이 모두 낮아졌다.In summary, as the amount of Jua powder added increased, the hardness, elasticity, chewiness, gumminess, and cohesiveness of rice all decreased.
6. 관능평가6. Sensory evaluation
홍성마늘 주아밥의 관능평가는 대체의학을 전공하는 대학원생 12명을 대상자로 선정하여 7점 척도법(1=아주 싫다, 2=싫다, 3=조금 싫다, 4=보통이다, 5=조금 좋다, 6=좋다, 7=매우 좋다)으로 관능평가를 수행하였다. 실험의 목적 및 평가항목들에 대하여 상세한 설명으로 인지시킨 다음 색(color), 향(aroma), 맛(flavor), 전반적인 기호도(overall preference)에 대한 점수를 평가하였다. 평가는 먼저 눈으로 외관을 관찰한 후 색(color), 향(aroma), 맛(flavor)을 평가하였다.For the sensory evaluation of Hongseong Garlic Juabab, 12 graduate students majoring in alternative medicine were selected as subjects using a 7-point scale (1 = I dislike it very much, 2 = I dislike it, 3 = I dislike it a little, 4 = I like it a bit, 4 = I like it a bit, 6 = good, 7 = very good). Sensory evaluation was performed. After making them aware of the purpose and evaluation items of the experiment in detail, scores for color, aroma, taste, and overall preference were evaluated. The evaluation first observed the appearance with the eyes and then evaluated the color, aroma, and flavor.
주아 분말의 첨가량을 달리한 주아밥의 관능평가를 측정한 결과는 표 16에 제시하였다.The results of measuring the sensory evaluation of porridge rice with different amounts of porridge powder are presented in Table 16.
주아밥의 관능평가를 측정한 결과, 색의 경우 control은 3.83±1.40, HGR3은 5.67±0.98, HGR6은 6.33±0.98, HGR9는 4.33±1.44, HGR12는 2.00±0.60, HGR15는 1.17±0.39로 나타나 주아 분말을 9% 이상 첨가 시 선호도가 낮아지고 HGR6에 대한 색(color)의 선호도가 가장 높았다.As a result of measuring the sensory evaluation of the rice, the color of control was 3.83±1.40, HGR3 was 5.67±0.98, HGR6 was 6.33±0.98, HGR9 was 4.33±1.44, HGR12 was 2.00±0.60, and HGR15 was 1.17±0.39. When more than 9% of Jua powder was added, the preference decreased and the color preference for HGR6 was the highest.
향(aroma)의 경우, control은 3.50±1.31, HGR3은 5.33±1.30, HGR6은 6.33±0.78, HGR9는 5.17±0.72, HGR12는 3.00±0.85, HGR15는 2.00±1.48로 나타나 주아 분말을 9% 이상 첨가 시 선호도가 낮아지고 HGR6에 대한 향의 선호도가 가장 높았다.In the case of aroma, control was 3.50±1.31, HGR3 was 5.33±1.30, HGR6 was 6.33±0.78, HGR9 was 5.17±0.72, HGR12 was 3.00±0.85, and HGR15 was 2.00±1.48. When added, preference decreased, and the preference for flavor for HGR6 was highest.
맛(flavor)의 경우, control은 3.50±1.00, HGR3은 4.83±1.53, HGR6은 6.33±0.78, HGR9는 4.17±1.40, HGR12는 2.167±1.11, HGR15는 1.50±1.17로 나타나 주아 분말을 9% 이상 첨가 시 선호도가 낮아지고 HGR6에 대한 맛의 선호도가 가장 높았다.For flavor, control was 3.50±1.00, HGR3 was 4.83±1.53, HGR6 was 6.33±0.78, HGR9 was 4.17±1.40, HGR12 was 2.167±1.11, and HGR15 was 1.50±1.17. When added, taste preference decreased, and taste preference for HGR6 was highest.
전반적인 기호도(overall preference)의 경우, control은 3.67±0.98, HGR3은 5.17±1.11, HGR6은 6.50±0.80, HGR9는 5.00±0.85, HGR12는 2.67±0.7, HGR15는 1.67±1.15로 나타나 주아 분말을 9% 이상 첨가 시 선호도가 낮아지고 HGR6에 대한 전반적인 기호도가 가장 높았다.In terms of overall preference, control was 3.67±0.98, HGR3 was 5.17±1.11, HGR6 was 6.50±0.80, HGR9 was 5.00±0.85, HGR12 was 2.67±0.7, and HGR15 was 1.67±1.15, giving Jooah powder 9 When more than % was added, preference decreased, and the overall preference for HGR6 was the highest.
정리해보면, 관능평가 결과 색, 향, 맛, 전반적인 기호도 모두 HGR6가 가장 높았으며, 9% 이상 주아 분말의 첨가량의 증가에 따라 점차적으로 선호도가 낮아졌다.In summary, as a result of the sensory evaluation, color, aroma, taste, and overall preference were all highest for HGR6, and preference gradually decreased as the amount of Jua powder added above 9% increased.
[실험예 6] 홍성마늘 주아밥의 생리활성 평가[Experimental Example 6] Evaluation of the physiological activity of Hongseong Garlic Juabab
1. 시료 제조1. Sample preparation
홍성마늘 주아밥의 생리활성 평가용 시료제조는 대조군과 관능평가 결과 가장 선호도가 높은 주아밥을 1종 선정하였다. 홍성마늘 주아밥의 생리활성 평가를 위한 추출물을 제조하고자 시료 30 g에 시료 무게 대비 각각 10배 부피의 증류수(distilled water)를 첨가하였다. 환류 냉각관을 부착한 80℃의 heating mantle(HM250C, Sercrim LabTech, Seoul, Korea)에서 2시간 추출한 후 흡인여과기에서 3회 여과(No. 3, Whatman, Maidstone, England)하여 열수 추출액을 얻었다. 얻어진 추출액은 vacuum rotary evaporator(진공감압농축기; N-1110, EYELA, Tokyo, Japan)로 500 mg/mL의 농도로 농축한 후 동결건조(Freeze dryer, FD5508, Ilshin Lab Co. Ltd., Korea)하여 Ghoch 등(2016)의 방법으로 분말화하여 분석용 시료로 사용하였다.For the preparation of samples for evaluating the physiological activity of Hongseong Garlic Juabab, one type of Juabab, which was the most preferred as a result of the control group and sensory evaluation, was selected. To prepare an extract for evaluating the physiological activity of Hongseong garlic juapap, 10 times the volume of distilled water compared to the weight of the sample was added to 30 g of the sample. The extract was extracted for 2 hours in a heating mantle (HM250C, Sercrim LabTech, Seoul, Korea) equipped with a reflux cooling tube at 80°C, and then filtered three times in a suction filter (No. 3, Whatman, Maidstone, England) to obtain a hot water extract. The obtained extract was concentrated to a concentration of 500 mg/mL using a vacuum rotary evaporator (N-1110, EYELA, Tokyo, Japan) and then freeze-dried (Freeze dryer, FD5508, Ilshin Lab Co. Ltd., Korea). It was powdered using the method of Ghoch et al. (2016) and used as a sample for analysis.
그 외 항산화 활성, 효소 활성, 면역 활성 측정은 주아의 생리활성 평가와 동일한 방법으로 수행하였다.Other measurements of antioxidant activity, enzyme activity, and immune activity were performed in the same manner as the evaluation of the physiological activity of Jua.
2. 항산화 활성 2. Antioxidant activity
- Total polyphenol 함량- Total polyphenol content
홍성마늘 주아밥의 총 polyphenol 함량을 농도별(1,000, 3,000, 5,000 μg/mL)로 측정한 결과는 아래 표 17에 제시하였다. 대조군과 HGR6 모두 총 polyphenol 함량이 농도의존적으로 높게 나타났으며, HGR6의 경우 5,000 μg/mL의 농도에서 20.67±0.33mg TAE/g, 3,000 μg/mL의 농도에서는 18.05±0.40mg TAE/g, 1,000 μg/mL의 농도에서는 4.91±0.09mg TAE/g이었다. 즉, 대조군과 비교해보면, 농도가 높아질수록 HGR6의 총 polyphenol 함량이 높은 것을 알 수 있었다.The results of measuring the total polyphenol content of Hongseong garlic juapap by concentration (1,000, 3,000, 5,000 μg/mL) are presented in Table 17 below. In both the control group and HGR6, the total polyphenol content was found to be high in a concentration-dependent manner. For HGR6, it was 20.67±0.33 mg TAE/g at a concentration of 5,000 μg/mL, 18.05±0.40 mg TAE/g at a concentration of 3,000 μg/mL, and 1,000 μg/mL. At a concentration of μg/mL, it was 4.91±0.09mg TAE/g. In other words, compared to the control group, it was found that the higher the concentration, the higher the total polyphenol content of HGR6.
- Total flavonoid 함량- Total flavonoid content
홍성마늘 주아밥의 총 flavonoid 함량을 농도별(1,000, 3,000, 5,000 μg/mL)로 측정한 결과는 아래 표 18에 제시하였음. 대조군과 HGR6 모두 총 flavonoid 함량이 농도의존적으로 높게 나타났으며, HGR6의 경우 5,000 μg/mL의 농도에서 14.30±The results of measuring the total flavonoid content of Hongseong Garlic Juabab by concentration (1,000, 3,000, 5,000 μg/mL) are presented in Table 18 below. In both the control group and HGR6, the total flavonoid content was found to be high in a concentration-dependent manner, and in the case of HGR6, it was 14.30±14.30± at a concentration of 5,000 μg/mL.
3.04mg QE/g, 3,000 μg/mL의 농도에서는 9.83±1.72mg QE/g, 1,000 μg/mL의 농도에서는 4.30±1.82mg QE/g이었다. 즉, 대조군과 비교해보면, 농도가 높아질수록 HGR6의 총 flavonoid 함량이 2배 이상 높은 것을 알 수 있었다.At a concentration of 3.04 mg QE/g and 3,000 μg/mL, it was 9.83 ± 1.72 mg QE/g, and at a concentration of 1,000 μg/mL, it was 4.30 ± 1.82 mg QE/g. In other words, compared to the control group, it was found that as the concentration increased, the total flavonoid content of HGR6 was more than twice as high.
- DPPH radical 소거능- DPPH radical scavenging ability
홍성마늘 주아밥의 DPPH 라디칼 소거능을 농도별(1,000, 3,000, 5,000 μg/mL)로 측정한 결과는 표 19에 제시하였다. 대조군과 HGR6 모두 DPPH 라디칼 소거능이 농도의존적으로 높게 나타났으며, HGR6의 경우 5,000 μg/mL의 농도에서 32.02±1.96, 3,000 μg/mL의 농도에서는 20.42±1.15, 1,000 μg/mL의 농도에서는 14.21±0.64였다. 즉, 대조군과 비교해보면, 농도가 높아질수록 HGR6의 DPPH 라디칼 소거능이 더 높은 것을 알 수 있었다.The results of measuring the DPPH radical scavenging ability of Hongseong Garlic Juabab by concentration (1,000, 3,000, 5,000 μg/mL) are presented in Table 19. Both the control group and HGR6 showed high DPPH radical scavenging ability in a concentration-dependent manner. For HGR6, it was 32.02±1.96 at a concentration of 5,000 μg/mL, 20.42±1.15 at a concentration of 3,000 μg/mL, and 14.21±1.15 at a concentration of 1,000 μg/mL. It was 0.64. In other words, compared to the control group, it was found that the higher the concentration, the higher the DPPH radical scavenging ability of HGR6.
- ABTS radical 소거능- ABTS radical scavenging ability
홍성마늘 주아밥의 ABTS 라디칼 소거능을 농도별(1,000, 3,000, 5,000 μg/mL)로 측정한 결과는 표 20에 제시하였다. 대조군과 HGR6 모두 ABTS 라디칼 소거능이 농도의존적으로 높게 나타났으며, HGR6의 경우 5,000 μg/mL의 농도에서 43.96±0.70%, 3,000 μg/mL의 농도에서는 40.90±0.49%, 1,000 μg/mL의 농도에서는 13.55±0.70%였다. 즉, 대조군과 비교해보면, 농도가 높아질수록 HGR6의 ABTS 라디칼 소거능이 높은 것을 알 수 있었다.The results of measuring the ABTS radical scavenging ability of Hongseong Garlic Juabab by concentration (1,000, 3,000, 5,000 μg/mL) are presented in Table 20. Both the control group and HGR6 showed high ABTS radical scavenging ability in a concentration-dependent manner. For HGR6, it was 43.96±0.70% at a concentration of 5,000 μg/mL, 40.90±0.49% at a concentration of 3,000 μg/mL, and 40.90±0.49% at a concentration of 1,000 μg/mL. It was 13.55±0.70%. In other words, compared to the control group, it was found that the ABTS radical scavenging ability of HGR6 increased as the concentration increased.
3. 효소 활성 3. Enzyme activity
- α-glucosidase 저해 활성- α-glucosidase inhibitory activity
홍성마늘 주아밥의 α-glucosidase 저해 활성을 농도별(1,000, 3,000, 5,000 μg/mL)로 측정한 결과를 아래 표 21에 기재하였다. 대조군과 HGR6 모두 α-glucosidase 저해 활성이 농도의존적으로 높게 나타났으며, HGR6의 경우 5,000 μg/mL의 농도에서 5.25±0.52%, 다음으로 3,000 μg/mL, 1,000 μg/mL가 각각 4.73±0.46%, 3.72±3.26%의 순이었다. 즉, 대조군과 비교해보면, 농도가 높아질수록 HGR6의 α-glucosidase 저해 활성이 높은 것을 알 수 있었다.The results of measuring the α-glucosidase inhibitory activity of Hongseong garlic juapap at different concentrations (1,000, 3,000, 5,000 μg/mL) are listed in Table 21 below. Both the control group and HGR6 showed high α-glucosidase inhibitory activity in a concentration-dependent manner, with HGR6 showing 5.25±0.52% at a concentration of 5,000 μg/mL, followed by 4.73±0.46% at 3,000 μg/mL and 1,000 μg/mL, respectively. , followed by 3.72±3.26%. That is, compared to the control group, it was found that the higher the concentration, the higher the α-glucosidase inhibitory activity of HGR6.
- ACE 저해 활성- ACE inhibitory activity
홍성마늘 주아밥의 ACE 저해 활성을 농도별(1,000, 3,000, 5,000 μg/mL)로 측정한 결과를 아래 표 22에 기재하였다. 대조군과 HGR6 모두 α-glucosidase 저해 활성이 농도의존적으로 높게 나타났으며, HGR6의 경우 5,000 μg/mL의 농도에서 69.71±6.24%, 다음으로 3,000 μg/mL, 1,000 μg/mL가 각각 60.18±7.19%, 47.60±0.87%의 순이었다. 즉, 대조군과 비교해보면, 농도가 높아질수록 HGR6의 ACE 저해 활성이 높은 것을 알 수 있었다.The results of measuring the ACE inhibitory activity of Hongseong Garlic Juabab at different concentrations (1,000, 3,000, 5,000 μg/mL) are listed in Table 22 below. Both the control group and HGR6 showed high α-glucosidase inhibitory activity in a concentration-dependent manner, with HGR6 showing 69.71±6.24% at a concentration of 5,000 μg/mL, followed by 60.18±7.19% at 3,000 μg/mL and 1,000 μg/mL, respectively. , followed by 47.60±0.87%. In other words, compared to the control group, it was found that the higher the concentration, the higher the ACE inhibitory activity of HGR6.
4. 독성 및 면역 활성4. Toxicity and immune activity
- 세포 생존율(독성여부)- Cell survival rate (toxicity)
홍성마늘 주아밥을 농도별(100, 200, 400, 800, 1000 μg/mL)로 RAW 264.7 세포에 처리하여 세포독성 여부를 확인하고자 RAW 264.7 세포만 단독으로 배양한 대조군(100.00%)과 LPS단독 처리군(43.27%)과 비교하였으며, 그 결과를 도 10에 제시하였다.Hongseong garlic jubab was treated with RAW 264.7 cells at different concentrations (100, 200, 400, 800, 1000 μg/mL) to check for cytotoxicity. The control group (100.00%) and LPS alone were cultured with RAW 264.7 cells alone. It was compared with the treatment group (43.27%), and the results are presented in Figure 10.
홍성마늘 주아밥을 농도별(100, 200, 400, 800, 1000 μg/mL)로 처리한 실험군들의 세포 생존율은 LPS 처리군(43.27%)에 비해 높은 세포 생존율(70.24~98.79%)이 나타나 독성효과가 없는 것으로 확인되었다.The cell survival rate of experimental groups treated with Hongseong garlic jubab at different concentrations (100, 200, 400, 800, 1000 μg/mL) was higher (70.24~98.79%) than that of the LPS treated group (43.27%), indicating toxicity. It was confirmed to be ineffective.
- NO 생성 억제 효과- NO production inhibition effect
홍성마늘 주아밥의 NO 생성 억제 효과를 알아보고자 RAW 264.7에 농도별(100, 200, 400, 800, 1000 μg/mL)로 처리한 후 NO 생성률을 측정하여 도 11에 제시하였다. NO 생성 억제 효과를 확인한 결과, NO 생성량은 LPS 처리군(131.98 μM)에 비해 농도(100, 200, 400, 800, 1000 μg/mL) 의존적으로 NO 생성을 억제하였는데, HGR6(54.98~60.21 μM)이 대조군(57.46~61.35 μM)에 비해 NO 생성 억제 효과가 더 높게 나타났다.To determine the effect of Hongseong Garlic Juabab on suppressing NO production, RAW 264.7 was treated with different concentrations (100, 200, 400, 800, 1000 μg/mL), and the NO production rate was measured and presented in Figure 11. As a result of confirming the effect of suppressing NO production, NO production was suppressed in a concentration (100, 200, 400, 800, 1000 μg/mL)-dependent manner compared to the LPS treatment group (131.98 μM), HGR6 (54.98~60.21 μM). Compared to this control group (57.46-61.35 μM), the NO production inhibition effect was higher.
도 12는 본 발명에 따른 홍성마늘 주아를 이용하여 제조한 주아 즉석밥을 촬영한 사진으로서, 상기 실시예 1에서 전처리한 홍성마늘 주아 분말을 사용한 것과 달리, 본 실시예에서는 분쇄하지 않은 홍성마늘 주아를 사용한 것을 제외하고 실시예 1과 동일한 방법으로 주아 즉석밥을 제조하였다.Figure 12 is a photograph of instant rice prepared using Hongseong garlic Jua according to the present invention. Unlike the use of pre-treated Hongseong garlic Jua powder in Example 1, Hongseong garlic Jua was not pulverized in this example. Jua instant rice was prepared in the same manner as in Example 1, except that .
실시예 2의 주아 즉석밥에 대한 소비자 반응을 살펴보기 위해‘제21회 홍성사랑 국화전시장’방문객 2천 2백명을 대상으로 무료시식 및 설문조사를 진행한 결과 맛, 향, 질감, 기호도 등 모든 평가항목에서 높은 점수를 받았으며, 상품으로 출시했을 경우 구매 희망 의사가 89%로 높게 나타났다.In order to examine consumer reactions to Jua's instant rice in Example 2, a free tasting and survey was conducted on 2,200 visitors to the '21st Hongseong Sarang Chrysanthemum Exhibition'. As a result, all tastes, aromas, textures, and preferences were evaluated. It received high scores in the evaluation items, and when it was released as a product, the willingness to purchase it was as high as 89%.
이상, 본 발명의 실시예들에 대하여 설명하였으나, 해당 기술 분야에서 통상의 지식을 가진 자라면 특허청구범위에 기재된 본 발명의 사상으로부터 벗어나지 않는 범위 내에서, 구성 요소의 부가, 변경, 삭제 또는 추가 등에 의해 본 발명을 다양하게 수정 및 변경시킬 수 있을 것이며, 이 또한 본 발명의 권리범위 내에 포함된다고 할 것이다.Although the embodiments of the present invention have been described above, those skilled in the art can add, change, delete or add components without departing from the spirit of the present invention as set forth in the patent claims. The present invention may be modified and changed in various ways, and this will also be included within the scope of rights of the present invention.
Claims (5)
상기 마늘 주아 함량은 곡물, 물 및 마늘 주아를 포함하는 원료 총 중량 대비 3 내지 9 중량%인 것을 특징으로 하는 마늘 주아밥.
Includes garlic cloves,
Garlic Jua rice, characterized in that the garlic Jua content is 3 to 9% by weight based on the total weight of raw materials including grains, water and garlic Jua.
상기 곡물은 쌀, 보리, 찹쌀, 녹두, 서리태, 팥, 조, 밀, 귀리, 기장, 호밀, 메밀, 흑미, 율무, 차조, 콩 중 적어도 어느 하나를 포함하는 것을 특징으로 하는 마늘 주아밥.
According to paragraph 1,
The grains include at least one of rice, barley, glutinous rice, mung beans, soybeans, red beans, millet, wheat, oats, millet, rye, buckwheat, black rice, coix radish, perilla seed, and soybeans.
곡물, 물 및 마늘 주아 분말을 포함하는 원료를 마련하는 S2단계와;
상기 원료로 취반하는 S3단계;를 포함하되,
상기 S1단계는 마늘의 주아를 60~80℃에서 열풍 건조한 후 분쇄하여 마늘 주아 분말을 마련하는 단계이고,
상기 S2단계에서 상기 곡물과 물은 각각 1 : 0.9~1.1의 중량비를 가지며, 상기 마늘 주아 분말 함량은 원료 총 중량 대비 3 내지 9 중량%가 되도록 원료를 마련하는 단계인 것을 특징으로 하는 마늘 주아밥 제조방법.Step S1 of preparing garlic paste;
Step S2 of preparing raw materials including grains, water, and garlic powder;
Including step S3 of cooking with the above raw materials,
The S1 step is a step of preparing garlic root powder by drying the garlic sprouts with hot air at 60 to 80 ° C and then pulverizing them,
In step S2, the grain and water each have a weight ratio of 1:0.9 to 1.1, and the garlic root powder content is 3 to 9% by weight based on the total weight of the raw materials. Garlic root rice, characterized in that the step of preparing the raw materials. Manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020230065807A KR102624870B1 (en) | 2023-05-22 | 2023-05-22 | The garlic bulbil rice and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020230065807A KR102624870B1 (en) | 2023-05-22 | 2023-05-22 | The garlic bulbil rice and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR102624870B1 true KR102624870B1 (en) | 2024-01-15 |
Family
ID=89542790
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020230065807A Active KR102624870B1 (en) | 2023-05-22 | 2023-05-22 | The garlic bulbil rice and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102624870B1 (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970014602A (en) * | 1997-01-28 | 1997-04-28 | 최병길 | Method of preparing powdered garlic |
| KR20040083572A (en) * | 2003-03-24 | 2004-10-06 | 김부진 | method of dry garlic powder using cool wind |
| KR200383754Y1 (en) * | 2004-12-23 | 2005-05-09 | (주)진영산업 | Garlic bulb grader |
| KR100745591B1 (en) * | 2006-05-12 | 2007-08-02 | 전라남도 | Nanji Type Garlic Incomplete Compact Large Jujube Cultivation Specialized Garlic Nutrients |
| KR20110139483A (en) * | 2010-06-23 | 2011-12-29 | 손순랑 | Method for preparation of rice comprising fiber |
| KR20120053173A (en) * | 2010-11-17 | 2012-05-25 | 신안군농업기술센터소장 | A method of cultivation for garlic using large bulbil |
| KR101263200B1 (en) | 2011-10-27 | 2013-05-15 | 김필호 | Black garlic rice manufacturing method and black garlic rice |
| KR101798909B1 (en) | 2015-12-04 | 2017-11-17 | 롯데푸드 주식회사 | A method for manufacturing for frozen fried rice improved garlic flavor |
| KR102024336B1 (en) | 2018-04-10 | 2019-09-23 | 천지엔 영농조합법인 | Method of manufacturing the crust of overcooked brown rice using black garlic broth and fermented vinegar |
-
2023
- 2023-05-22 KR KR1020230065807A patent/KR102624870B1/en active Active
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970014602A (en) * | 1997-01-28 | 1997-04-28 | 최병길 | Method of preparing powdered garlic |
| KR20040083572A (en) * | 2003-03-24 | 2004-10-06 | 김부진 | method of dry garlic powder using cool wind |
| KR200383754Y1 (en) * | 2004-12-23 | 2005-05-09 | (주)진영산업 | Garlic bulb grader |
| KR100745591B1 (en) * | 2006-05-12 | 2007-08-02 | 전라남도 | Nanji Type Garlic Incomplete Compact Large Jujube Cultivation Specialized Garlic Nutrients |
| KR20110139483A (en) * | 2010-06-23 | 2011-12-29 | 손순랑 | Method for preparation of rice comprising fiber |
| KR20120053173A (en) * | 2010-11-17 | 2012-05-25 | 신안군농업기술센터소장 | A method of cultivation for garlic using large bulbil |
| KR101282208B1 (en) | 2010-11-17 | 2013-07-04 | 신안군농업기술센터소장 | A method of cultivation for garlic using large bulbil |
| KR101263200B1 (en) | 2011-10-27 | 2013-05-15 | 김필호 | Black garlic rice manufacturing method and black garlic rice |
| KR101798909B1 (en) | 2015-12-04 | 2017-11-17 | 롯데푸드 주식회사 | A method for manufacturing for frozen fried rice improved garlic flavor |
| KR102024336B1 (en) | 2018-04-10 | 2019-09-23 | 천지엔 영농조합법인 | Method of manufacturing the crust of overcooked brown rice using black garlic broth and fermented vinegar |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Fasciglione et al. | Azospirillum inoculation effects on growth, product quality and storage life of lettuce plants grown under salt stress | |
| Boo et al. | Positive effects of temperature and growth conditions on enzymatic and antioxidant status in lettuce plants | |
| Rattanachaikunsopon et al. | Antimicrobial activity of basil (Ocimum basilicum) oil against Salmonella enteritidis in vitro and in food | |
| Valifard et al. | Salinity effects on phenolic content and antioxidant activity of Salvia macrosiphon | |
| Rahimi et al. | Chemical, antioxidant, total phenolic and flavonoid components and antimicrobial effects of different species of quinoa seeds | |
| Gheisari et al. | Drying method effects on the antioxidant activity of quince (Cydonia oblonga Miller) tea | |
| Chelliah et al. | Bio-fortification and shelf-life extension of idli batter using curry leaves (Murraya koenigii) | |
| Rafique et al. | Exploring the nutritional and sensory potential of karonda fruit: Physicochemical properties, jam production, and quality evaluation | |
| Parveen et al. | Phytochemical analysis, in-vitro biological activities and Pearson correlation of total polyphenolic content with antioxidant activities of Ziziphus mauritiana fruit pulp and seed during different ripening stages | |
| Adeyanju | Storage Stability and Sensory Qualities of'Kango'Prepared from Maize Supplemented with kidney Bean Flour and Alligator Pepper | |
| KR101714579B1 (en) | Salad dressing composition contained powder of Japanese apricot and method for manufacturing thereof | |
| Li et al. | Decolorizing shellac incorporated with natural antibacterial juglone from walnut green husk extract for preserving the postharvest quality of Wichita pecans (Carya illinoinensis [Wangenh.] K. Koch) during storage | |
| Sheikh et al. | Tamarindus indica seeds and their neutraceutical applications | |
| KR102624870B1 (en) | The garlic bulbil rice and manufacturing method thereof | |
| KR20190140799A (en) | Manufacturing method of laver snack using Doraji extract | |
| Mehta et al. | Exploration of the antibacterial, antioxidant and anticancer potential of the seed coat extract of mungbean (Vigna radiata L. Wilczek) | |
| Cho et al. | Fermentation of hot pepper juice by Bacillus licheniformis to reduce pungency | |
| Ansari et al. | Shelf Life Assessment of Moringa oleifera Fortified (Leaf Powder) Instant Soup Mixes. | |
| Özderin | Determination of some chemical properties of wild pear (Pyrus spinosa Forsk.) | |
| Sassi et al. | Date palm | |
| KR102058200B1 (en) | Black rice sprouting liquid having antimocrobial or antiviral effect and manufacturing method thereof | |
| Linus et al. | Phytochemical screening and antimicrobial activities of Musa acuminate calla (BANANA BLOSSOM) | |
| Babeker | Development of a probiotic beverage (synbiotic) from different edible wild fruits fortified with gum Arabic | |
| Indumathi et al. | Evaluation of Nutrient, Mineral Analysis and Quality Characterization of Gymnema sylvestre Multi Grain Cookies for Diabetes | |
| Ahmed et al. | EXPLORING PHYTOCHEMICAL COMPOSITION, ANTIOXIDANT POTENCY AND GROWTH-STIMULATING EFFECTS OF PEANUT AND ALMONDS ON LACTOBACILLUS CASEI. |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20230522 |
|
| PA0201 | Request for examination | ||
| PA0302 | Request for accelerated examination |
Patent event date: 20230523 Patent event code: PA03022R01D Comment text: Request for Accelerated Examination Patent event date: 20230522 Patent event code: PA03021R01I Comment text: Patent Application |
|
| PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 20230811 Patent event code: PE09021S01D |
|
| E701 | Decision to grant or registration of patent right | ||
| PE0701 | Decision of registration |
Patent event code: PE07011S01D Comment text: Decision to Grant Registration Patent event date: 20231221 |
|
| GRNT | Written decision to grant | ||
| PR0701 | Registration of establishment |
Comment text: Registration of Establishment Patent event date: 20240110 Patent event code: PR07011E01D |
|
| PR1002 | Payment of registration fee |
Payment date: 20240110 End annual number: 3 Start annual number: 1 |
|
| PG1601 | Publication of registration |