KR102648639B1 - Rice cake composition with anti-oxidation effect and rice cake manufactured from the same composition - Google Patents

Abstract

The present invention relates to a rice cake with antioxidant efficacy and a method for manufacturing the same. Specifically, it relates to a health functional rice cake that helps prevent aging and beautifies the skin by containing ingredients with antioxidant efficacy and a method for manufacturing the same.

Description

A rice cake composition having antioxidant activity and a rice cake having antioxidant activity prepared from the rice cake composition {RICE CAKE COMPOSITION WITH ANTI-OXIDATION EFFECT AND RICE CAKE MANUFACTURED FROM THE SAME COMPOSITION}

The present invention relates to a rice cake with antioxidant activity and a method for producing the same. Specifically, it relates to a health functional rice cake that helps prevent aging and beautifies the skin by containing ingredients with antioxidant activity and a method for producing the same.

In Korea, rice cake is a traditional Korean food that is always served at ancestral rites, events, and feasts. Depending on the manufacturing method and ingredients, there are various types such as Sirutteok, Jeolpyeon, and Songpyeon. In addition to these, hundreds of other types of rice cake are known. In addition to Korea, rice cakes are known to be eaten in countries that eat rice. For example, China and Japan are also known to eat rice cakes.

Rice cakes are usually made by soaking grains, especially rice, in water, removing the moisture, pulverizing the grains into powder, adding water to the grain powder and mixing it to make dough, shaping it, and steaming or boiling it. do. Grains are mainly composed of polysaccharides such as starch. Starch is composed of amylose, which is made up of glucose molecules with alpha-1,4 bonds, and glucose with alpha-1,6 bonds to a glucose chain with alpha-1,4 bonds. It is a polymer compound made by mixing amylopectin with a connected structure. In general, grains are foods with a high carbohydrate content, and excessive consumption can easily cause diabetes or obesity. In particular, it is better to reduce the intake of high carbohydrates in Asian people, who are more susceptible to diabetes due to weaker pancreatic function compared to Western people.

Due to the nature of its ingredients, rice cakes do not have a long shelf life and must be consumed as soon as possible after production. Therefore, the rice cake industry was heavily dependent on conventional mills until recently, but as the rice cake industry is modernized due to the growth of the national economy, the demand for rice cakes with functionality such as skin care is increasing.

As the national food culture gradually became westernized along with economic growth, the popularity of rice cakes once decreased, but in modern times, they have been rediscovered as a well-being food, and interest in rice cakes is increasing. Accordingly, there is a need for the development of rice cakes with various nutritional ingredients that meet the tastes of modern people.

Due to the development of medicine and urban sanitation, the average lifespan has significantly increased compared to before the Industrial Revolution. Healthy life expectancy is more important to modern people than life expectancy, and interest in maintaining a healthy external appearance is also increasing. Among them, much of the attention is focused on preventing skin aging.

The body of animals, including humans, maintains a balance of oxidation promoting substances and oxidation inhibitors due to homeostasis, but when this balance is broken, oxidative stress occurs and cell damage occurs. This can accelerate aging, reduce immunity, and lead to pathological conditions. Oxidative stress is known to be caused by compounds called reactive oxygen species (ROS). ROS is chemically unstable and highly reactive, so it can easily react and destroy various substances such as nucleic acids (DNA), proteins, lipids or carbohydrates, which are important substances that make up the human body, and cause irreversible damage to biopolymers. It causes mutations, aging, and malignant tumors (cancer).

Therefore, many health functional foods are interested in suppressing this oxidation effect in the body, and there is also a demand for research on rice cakes with antioxidant properties.

Registered Patent Publication No. 10-1907055 (registered on October 4, 2018)

The present invention was created to solve the above-mentioned technical problem. The problem that the present invention aims to solve is to prevent cell damage by containing a substance with anti-cancer effect, thereby preventing aging and improving immunity, and has excellent storage properties. The aim is to provide a rice cake composition that is effective in preventing adult diseases due to a reduced absorption rate of carbohydrates, and a rice cake manufactured therefrom that has an anti-cancer effect.

The present invention is intended to solve the above-described technical problem. According to the first aspect of the present invention, with respect to 100 parts by weight of rice flour,

5 to 15 parts by weight of mugwort extract, 4 to 8 parts by weight of ginseng extract, 10 to 12 parts by weight of reishi mushroom mycelium extract, 3 to 5 parts by weight of jujube concentrate, and 7 to 10 parts by weight of chitosan powder. including wealth,

A rice cake composition with anti-cancer effect is provided.

According to the second aspect of the present invention, in the first aspect, the reishi mushroom mycelium extract may be obtained by inoculating and culturing reishi mushroom (Ganoderma lucidum) on non-glutinous rice and extracting the mycelium before the development of fruiting bodies.

According to a third aspect of the present invention, in the first aspect, the rice cake composition further comprises a fermented extract of Rumex acetosella in an amount of 2 parts by weight to 5 parts by weight based on 100 parts by weight of the pulverized rice. It may be.

According to the fourth aspect of the present invention, in the first aspect, the rice cake composition may contain polyphenol in an amount of 1 mg/100g to 6 mg/100g.

According to a fifth aspect of the present invention, there is provided a rice cake with anti-cancer effect, manufactured from the rice cake composition according to any one of the first to fourth aspects.

The rice cake according to the present invention contains a substance with anti-cancer effect and prevents cell damage, thereby preventing aging and improving immunity. There is no significant difference in taste or texture from conventional rice cake, so you can enjoy the general texture.

In addition, the rice cake according to the present invention has the advantage of having excellent storage properties and a reduced absorption rate of carbohydrates, which has the effect of preventing adult diseases.

Hereinafter, the specific configuration and effects of the present invention will be described in more detail.

Before explaining the specific configuration and effects of the present invention, the meaning of the terms used in this specification will be defined. The meaning of terms that are not specifically defined follows the meaning commonly used in the industry, and terms unrelated to the industry follow the dictionary meaning.

In this specification, “fruit body” is also called sporangiae, aporaceae, and spore fruit, and refers to a multicellular structure having a spore production structure in fungus mushrooms.

As used herein, “hypha” or hyphae refers to the long branched fiber structure of fungi, oomycetes, and Actinobacteria.

As mentioned above, as the national diet has become westernized, interest in rice cakes as a snack has decreased, leading to a decline in research on providing health functionality to rice cakes. Recently, interest in healthy lifespan has increased, and as foods have diversified, functionality has increased. There is a growing demand for technology development for rice cakes.

Accordingly, the present inventors

For 100 parts by weight of rice flour,

5 to 15 parts by weight of mugwort extract, 4 to 8 parts by weight of ginseng extract, 10 to 12 parts by weight of reishi mushroom mycelium extract, 3 to 5 parts by weight of jujube concentrate, and 7 to 10 parts by weight of chitosan powder. including wealth,

We attempted to meet the demand for such technology development by providing a rice cake composition with anti-cancer effects.

The rice cake composition according to the present invention refers to rice cake dough, and rice cakes can be manufactured by molding and steaming it.

The present invention can provide health functional rice cake with increased anti-cancer effect, anti-inflammatory effect, and antioxidant effect due to the addition of the above additives, and the taste is not significantly different from ordinary rice cake, so it can be appropriately used as a nutritious snack.

Hereinafter, each component will be described in detail.

1. Mugwort extract

The mugwort extract according to the present invention can normalize abnormalities in sugar metabolism and lipid metabolism caused by diabetes and normalize the activity of antioxidant enzymes abnormally increased due to diabetes. According to another aspect of the present invention, mugwort extract facilitates blood circulation and can also achieve anti-inflammatory, anti-cancer and anti-aging effects.

The content of the mugwort extract according to the present invention is 5 parts by weight to 15 parts by weight, more preferably 5 parts by weight to 14 parts by weight, 5 parts by weight to 13 parts by weight, based on 100 parts by weight of rice flour contained in the rice cake composition. 5 parts by weight to 12 parts by weight, 5 parts by weight to 11 parts by weight, 6 parts by weight to 15 parts by weight, 6 parts by weight to 14 parts by weight, 6 parts by weight to 13 parts by weight, 6 parts by weight to 12 parts by weight, 6 parts by weight 7 to 11 parts by weight, 7 to 15 parts by weight, 7 to 14 parts by weight, 7 to 13 parts by weight, 7 to 12 parts by weight, 7 to 11 parts by weight, 8 to 8 parts by weight 15 parts by weight, 8 parts by weight to 14 parts by weight, 8 parts by weight to 13 parts by weight, 8 parts by weight to 12 parts by weight, 8 parts by weight to 11 parts by weight, 9 parts by weight to 15 parts by weight, 9 parts by weight to 14 parts by weight parts, 9 to 13 parts by weight, 9 to 12 parts by weight, or 9 to 11 parts by weight. If the content of mugwort extract is less than 5 parts by weight compared to 100 parts by weight of rice flour, the improvement in anti-inflammatory and anti-cancer effects may not be sufficient. Conversely, if it exceeds 15 parts by weight, the taste of the rice cake may decrease and the texture may become poor.

The mugwort extract according to the present invention may be a mugwort extract commonly used in the relevant technical field or a directly prepared extract. For example, the method for producing the mugwort extract includes drying mugwort harvested from April to June in the East Coast sea breeze for 2 to 4 years; Powdering the dried mugwort; It may include extracting the powdered mugwort at 90°C to 110°C for 3 to 6 hours.

According to some embodiments of the present invention, by drying the harvested mugwort with the sea breeze of the East Coast, the growth of microorganisms in the mugwort can be effectively prevented compared to the general ultraviolet ray drying method, and the moisture and heat contained in the mugwort are effectively removed to protect the human body in the mugwort. The content of useful active ingredients can be maximized. Additionally, according to one embodiment of the present invention, the content of the active ingredient contained in mugwort can be maximized by producing the mugwort extract using hot water extraction.

2. Ginseng extract

Ginsenoside Rg3, a type of saponin contained in trace amounts in ginseng, etc., is known to exhibit vascular relaxation, platelet aggregation inhibition, anti-inflammatory activity, inhibition of free radicals, anticancer activity and anticancer drug resistance inhibition, and brain nerve cell protection. In addition, among the components of ginseng, ginsenosides, alkaloids, polyacetylenes, and phenols are known to cause a bitter taste. Among these, ginsenosides, especially Rb1, Rg1, and Re, are known to cause a strong bitter taste. there is.

The rice cake composition with anti-cancer effect according to a preferred embodiment of the present invention contains a ginseng extract that has been subjected to acid treatment and heat treatment in order, so that its bitter taste is significantly reduced compared to general ginseng, so that children and people who dislike ginseng do not avoid it. You can make it easy to consume.

The ginseng extract may be included in an amount of 4 to 8 parts by weight, preferably 4 to 7 parts by weight, and 4 to 5 parts by weight, based on 100 parts by weight of rice flour. If the content of the ginseng extract is less than 4 parts by weight, the anticancer and antioxidant effects may not be sufficient due to the insufficient saponin content. Additionally, if the content of ginseng extract exceeds 8 parts by weight, the bitter taste of ginseng may be strong and the texture of the rice cake may be reduced.

The ginseng extract can preferably be prepared by the following method.

a) treating and drying 4 to 6 year old ginseng powder with an aqueous organic acid solution at a concentration of 0.1 M to 1.0 M; and

b) expanding the acid-treated ginseng powder by heat treatment at a temperature of 200°C to 300°C

In the acid treatment step, ginseng can be acid treated in the form of ground powder or cut pieces in order to quickly and evenly remove the bitter taste components of ginseng.

The organic acid aqueous solution preferably has a concentration of 0.1 M to 1.0 M, more preferably 0.2 M to 0.5 M. If the concentration of the organic acid aqueous solution is less than 0.1 M, there is a problem in that the bitter taste of ginseng is not sufficiently removed and the texture of the rice cake is deteriorated. On the other hand, when treated with an organic acid aqueous solution exceeding 1.0 M, ginseng is damaged and the effective health ingredients cannot be sufficiently absorbed into the rice cake composition, and a sour taste may be developed, which may cause the taste of the rice cake to deteriorate.

The organic acid may be one or more selected from citric acid, malic acid, succini acid, and acetic acid. Preferably, the organic acid may be citric acid.

The acid treatment can be performed by immersing ginseng powder in the organic acid aqueous solution at room temperature, and can be specifically performed at 20°C to 30°C. Additionally, the acid treatment may preferably be performed for about 1 hour to 3 hours. If the acid treatment time is less than 1 hour, the acid treatment may not be sufficiently removed and the bitter taste component may not be sufficiently removed. If it exceeds 3 hours, the sour taste of ginseng, etc. will become stronger due to the acid, which will affect the taste of the rice cake produced. This can cause problems with it falling off.

In addition, the ginseng can preferably be used as a 4- to 6-year-old root. When ginseng is grown for 4 years, the ginsenoside content reaches its highest level, and even when grown for longer than that, the composition does not change significantly, so most harvests are made from 6-year-old ginseng and it is rare for ginseng to be grown for more than 7 years. Therefore, when using 4- to 6-year-old ginseng, a ginseng extract with effective health ingredients can be obtained with the highest efficiency.

In addition, step a) may further include drying the acid-treated ginseng powder by applying hot air. Preferably, it may be dried by applying hot air at about 50°C to 70°C.

Step b) is a step of swelling the acid-treated and dried ginseng powder by heat treatment. Puffing refers to a method of drastically lowering the pressure at high temperature and high pressure to induce gelatinization of starch in the material and to increase the volume by removing moisture in the material. Step b) may be performed at 200°C to 300°C, more preferably at 210°C to 260°C, and even more preferably at 220°C to 240°C. If the temperature is less than 200℃, the bitter taste component of ginseng may not be sufficiently removed, and if it exceeds 300℃, the ginseng powder may burn during swelling, so heat treatment within the above temperature range is preferable. .

Puffing is done by putting the powder such as ginseng into a puffer, heating the puffer, and when the pressure in the puffer reaches 7 kgf/cm2 to 10 kgf/cm2, the lid of the puffer is opened to expand the volume of the contents. It can be done.

Additionally, the order of steps a) and b) cannot be changed. If step b) is performed before step a), the sour taste of ginseng becomes stronger and the puffed powder of ginseng becomes porous, so the soluble components are eluted into the organic acid aqueous solution in the acid treatment step, resulting in low sugar content. Additionally, there may be a problem in that the content of other health-effective ginsenoside ingredients is lowered.

Preferably, the ginseng extract may be an extract in which ginsenoside, an effective health ingredient, is concentrated through a centrifugation process. A specific method for concentrating the ginsenoside component may preferably be as follows.

A) Centrifuging the diluted aqueous solution of the acid-treated and heat-treated ginseng powder for about 5 to 30 minutes at a rotation speed of about 4,000 rpm to 7,000 rpm to separate it into water-soluble substances and precipitates, which are the supernatant.

b) discarding the precipitate from the centrifuged aqueous solution and diluting the supernatant with water at a weight ratio of 1:3 to 1:5

Through this process, ginsenoside ingredients with health-effective functions such as anti-cancer and antioxidant properties can be concentrated.

3. Reishi mushroom mycelium extract

Ganoderma lucidum is an annual mushroom belonging to the Ganodermataceae family. Reishi mushrooms have no side effects and are known to be effective in treating and preventing more than 100 diseases, including anti-cancer, antioxidant, anti-hypertensive, sedative, blood sugar reduction, diuresis, and detoxification.

Reishi mushroom mycelium extract is obtained by inoculating non-glutinous rice with spores of Ganoderma lucidum and extracting the culture when it is sufficiently cultured, as shown below. At this time, it is desirable to extract before the fruiting body develops. After the fruiting body grows, the mycelium may begin to die, which is not desirable.

Specifically, after inoculating sterilized non-glutinous rice with spores or primary cultured mycelium or fruiting body fragments as above, the temperature is preferably 20°C to 35°C, more preferably 23°C to 32°C, 26°C to 31°C. Cultivation can be performed for 2 to 3 weeks in an incubator at ℃ or 27℃ to 30℃. If the culture temperature is less than 20℃, the growth of mycelium may be slow, which may lower productivity. If it exceeds 35℃, miscellaneous germs such as mold and bacteria other than reishi mushroom mycelium may occur, so it is desirable to keep the temperature below 35℃. .

In addition, if cultured for less than 2 weeks, the reishi mushroom mycelium does not grow sufficiently, so it is recommended to culture for more than 2 weeks in order to secure enough mycelium to obtain sufficient extract. If cultured for more than 3 weeks, the fruiting body As it grows, dead parts within the mycelium may occur and the active ingredients may decrease, so it is advisable to culture within 3 weeks.

The extract of reishi mushroom mycelium may be a concentrate obtained by squeezing the reishi mushroom mycelium into an appropriate leachate and evaporating the leachate, an extract obtained by extraction treatment, a dilution or concentrate thereof, a dried product of the extract, or a purified product of the dried product. Or it may be a mixture of two or more of the extract types listed above. Compared to the mycelium, the fruiting body of the reishi mushroom contains a large amount of ingredients that give it a unique aroma and bitter taste, so it is difficult to remove the taste of the reishi mushroom when extracting the fruiting body to manufacture rice cakes with anti-cancer effects.

The extract of reishi mushroom mycelium can be preferably extracted using water, linear or branched C ₁ -C ₆ primary alcohol, or a mixed solvent thereof, preferably 50 to 80 wt%. It can be extracted with an alcohol aqueous solution.

4. Jujube concentrate

Reishi mushrooms are sometimes consumed as a medicine, but due to their unique strong aroma and bitter taste, it is difficult to consume them as a food ingredient to meet the public's taste, so a process to reduce these bitter tastes and aromas is necessary. Therefore, it is desirable to reduce bitterness by adding jujube concentrate.

It is preferable to use the jujube concentrate as a concentrated liquid after extracting the jujube with water. The method of extracting jujube is not particularly limited, and conventionally known methods such as hot water extraction, heating extraction, reflux cooling extraction, and ultrasonic extraction can be used.

More preferably, jujubes are washed, dried, and then pulverized to form a powder, a solvent having about 3 to 20 times the weight is added to the dried jujube powder, and then soaked in water at a temperature of 50° C. to 70° C. for about 5 to 10 hours. Extraction can be performed. Afterwards, the concentrate can be obtained by concentrating under reduced pressure at about 40°C to 70°C.

Jujube concentrate can preferably be added in an amount of about 3 to 5 parts by weight based on 100 parts by weight of the rice flour. If it is added in less than 3 parts by weight, the scent of the reishi mushroom extract may not be properly captured, and if it exceeds 5 parts by weight, the difference in effect is not significant, so it is desirable to adjust it to 5 parts by weight or less.

5. Chitosan powder

Chitosan powder contained in the rice cake composition of the present invention is N-acetyl contained in the cell walls of crustaceans such as crabs and crayfish, exoskeletons of insects and spiders, internal organs of molluscs such as squids, clams, and fungi, and fungi such as mushrooms and molds. It is a compound obtained by deacetylating chitin, a linear polysaccharide in which -D-glucosamine is linked to β-(1-4). The rice cake composition of the present invention has the advantage of improving storage by preventing oxidation of the material by including chitosan.

In a preferred embodiment of the present invention, the chitosan of the chitosan powder is 70% to 95%, more preferably 70% to 90%, 70% to 85%, 75% to 95%, 75% to 90%, It may be 75% to 85%, 80% to 95%, 80% to 90%, or 80% to 85% deacetylated. only

If the deacetylation of chitosan is more than 95%, the solubility is excessively low, which reduces the texture of the prepared rice cake, and if it is less than 70%, the purpose of improving the storage of the rice cake composition and rice cake to be achieved in the present invention may not be achieved. there is.

Additionally, the chitosan may preferably have a molecular weight of 20,000 g/mol to 150,000 g/mol. If the molecular weight of chitosan is less than 20,000 g/mol, it may be difficult to achieve the purpose of the present invention, and if it is more than 150,000 g/mol, the cost of synthesizing chitosan increases, and since there is no significant difference in effectiveness, one having a molecular weight within the above range is used. This is desirable.

6. Baby swimming fermented extract

Baby swimming is a perennial herb of the knotweed family, native to Europe, and grows along roadsides and in open spaces. In the present invention, the anti-cancer and antioxidant effects of rice cake can be further strengthened by adding extract fermented by inoculating microorganisms in baby swimming, and the effects of preventing skin aging and whitening can also be seen.

Any of the stems, leaves, fruits, and roots of Aegissuyoung can be used as a raw material for extract, but it is preferable to ferment and extract the stems. In a preferred embodiment of the present invention, in order to prepare a baby swimming extract, the baby swimming pool is first washed, dried, and pulverized to form a powder or slurry, which is then extracted with hot water and concentrated and filtered.

The filtrate can preferably be fermented by inoculating Lactobacillus casei, Bifidobacterium bifidum, or a mixture of the two strains. After inoculation, extraction can be performed after fermentation for about 5 to 20 days.

Preferably, it can be extracted using water, a linear or branched primary alcohol of C ₁ to C ₆ , or a mixed solvent thereof, and preferably can be extracted with a 50% to 80% by weight alcohol aqueous solution. there is.

Rice cake with antioxidant effect prepared according to a preferred embodiment of the present invention may contain polyphenol in an amount of 1 mg/100g to 6 mg/100g. Polyphenol is an ingredient that exhibits the antioxidant efficacy of reishi mushrooms. If it is included in rice cakes at an amount of less than 1 mg/100g, it is difficult to expect its efficacy, and if it exceeds 6 mg/100g, the effect of the mycelium extract of reishi mushrooms is low. Because the content is too high in rice cakes, the texture of the rice cakes is impaired and the taste is poor, so there is a possibility that they are not popularly preferred.

Likewise, the rice cake with antioxidant effect according to a preferred embodiment of the present invention further contains flavonoids and ascorbic acid as main components of the reishi mushroom extract.

Preferably, the flavonoid content may be about 0.3 mg/100g to 0.4 mg/100g, and the ascorbic acid content may be about 200 μg/100g to 700 μg/100g. Since each component is proportional to the polyphenol content unless specifically separated or concentrated, the effectiveness problems when the content is less than the lower limit or exceeds the upper limit are the same as the critical significance of the polyphenol content range. .

In a preferred embodiment of the present invention, the rice cake having the antioxidant effect may contain polyphenol in an amount of 1 mg/100g to 6 mg/100g.

Hereinafter, the effects of the present invention will be described in detail through specific examples and experimental results. The following examples are merely examples to enable a detailed understanding of the embodiments of the present invention, and do not limit the scope of the present invention. A person of ordinary skill in the art who reads this specification will be able to implement the present invention by adding other configurations, or deleting or replacing non-essential configurations, except for the essential configurations, and this can be done easily from the description of this specification. It will be understood that the same embodiments are also within the scope of the present invention.

<Example>

Example 1: Preparation of rice cake containing mugwort extract, ginseng extract, reishi mushroom mycelium extract, Agi swimming fermentation extract, jujube concentrate and chitosan powder

1) Preparation of additives

에서 5시간 정도 추출하여 제조된 약쑥 추출물을 얻었다. Mugwort extract: Mugwort harvested in May was dried in the sea breeze on the East Coast beach for about 3 years. 1.5kg of the dried mugwort was ground and powdered, then 5kg of water was added and 100%

A mugwort extract prepared by extraction for about 5 hours was obtained.

Ginseng extract: 4-year-old ginseng roots distributed domestically (Geumsan Herb Market) were washed to remove foreign substances, ground and made into a slurry, which was immersed in an aqueous solution of citric acid of about 0.3 M at 25°C and left for 2 hours. Afterwards, the citric acid aqueous solution was filtered to separate only the ginseng root powder, and it was dried in an oven with hot air at about 60°C. Dried ginseng root powder was put into a puffer and heated to a temperature of about 230°C. When the pressure inside the puffer reached 8 kgf/cm2, the lid of the puffer was opened to expand the volume of the ginseng powder.

Reishi mushroom mycelium extract: After collecting spores by covering the fruiting body of Reishi mushrooms with a plastic bag for a day, approximately 0.5 g of reishi mushroom spores were inoculated into a potato juice medium, homogenized, and incubated at a speed of 140 rpm at about 28°C for 2 weeks. Primary seed culture was performed. After filtering the cultured mycelium, it was inoculated into non-glutinous rice that had been sterilized in a 700W microwave for about 3 minutes and cultured in an incubator at 27°C for about 20 days. The cultured mycelium was dried with a hot air dryer for about 2 days, and then refluxed and extracted three times for 2 hours at 55°C with 20 times the weight of 70% ethanol aqueous solution to obtain a hot water extract. This was again concentrated under reduced pressure using a rotary evaporator at about 50°C and freeze-dried at a dry ice temperature of -78.5°C to obtain an extract.

Fermented extract of Agisuyoung: The stems of Agisuyoung, with the roots, branches, and leaves removed, were washed, dried, and pulverized into powder. Approximately 20 times the weight of 70% ethanol aqueous solution was added to the baby swimming powder, extracted at room temperature for about 24 hours, and then filtered through filter paper to obtain a baby swimming extract. This was inoculated with a mixture of Lactobacillus casei and Bifidobacterium bifidum and fermented for about 10 days. Then, about 20 times the weight of a 70% ethanol aqueous solution was added and extracted at room temperature for about 24 hours, then filtered through filter paper to obtain the fermented extract of Baby Swim. got it

Jujube concentrate: Approximately 20 times the weight of water was added to the dried and pulverized jujube powder, subjected to hot water extraction at 50°C for 12 hours, and then concentrated under reduced pressure at 60°C to obtain a jujube concentrate.

2) Rice cake dough and rice cake manufacturing

Rice was soaked in water for about 30 minutes, treated with protein-binding enzyme, and then stirred for about 1 hour. Afterwards, the rice was washed again and ground to obtain rice flour.

To about 1000g of rice powder, add about 100g of mugwort extract, about 70g of ginseng extract, about 110g of reishi mushroom mycelium extract, 40g of jujube concentrate, about 40g of fermented Agisuyeong extract, and about 80g of chitosan powder, add water as appropriate and mix. The dough was prepared.

This was molded into a rice cake shape and steamed in a steamer to produce rice cake with antioxidant effects.

Example 2: Preparation of rice cake excluding fermented baby swimming extract

The same procedure as in Example 1 was carried out, except that the rice cake composition was prepared without containing the fermented baby swimming extract.

Example 3: Preparation of rice cake including non-fermented extract of Aegi Suyoung

The same procedure as Example 1 was carried out, except that non-fermented baby swimming extract was added.

Comparative Example 1: Preparation of rice cake excluding mugwort extract

The same procedure as in Example 1 was carried out, except that mugwort extract was not added.

Comparative Example 2: Removing ginseng extract and producing rice cake

Comparative Example 1 was carried out in the same manner, except that ginseng extract was not added.

Comparative Example 3: Reishi mushroom mycelium extract and jujube concentrate were removed and rice cake was manufactured.

The same procedure as in Example 1 was carried out, except that the rice cake composition was prepared without containing the reishi mushroom mycelium extract and jujube concentrate.

Comparative Example 4: Removing jujube concentrate and making rice cake

The same procedure as Example 1 was carried out, except that the rice cake composition was prepared without jujube concentrate.

Comparative Example 5: Removing chitosan powder and producing rice cake

The same procedure as in Example 1 was carried out, except that the rice cake composition was prepared without adding chitosan powder.

<Experimental example>

Experimental Example 1: Measurement of polyphenol, flavonoid and ascorbic acid content

The Folin-Ciocalteu method was used to measure the content of polyphenols contained in rice cakes prepared according to Examples and Comparative Examples, and a standard curve was obtained by taking galic acid as a reference. Each sample of Examples and Comparative Examples was chopped into small pieces and mixed with water at a weight ratio of 1:3. About 10 ml of it was taken and mixed with 2 ml of Folin-Ciocalteu phenol reagent and 6 ml of Na ₂ CO ₃ (20%, w/v). After reacting in the dark for about 30 minutes, absorbance was measured at 700 nm using an ELISA reader. The total polyphenol content value was obtained using the polyphenol concentration obtained after measurement and the standard curve.

In addition, to measure the flavonoid content, a reference curve was obtained using catechin, and each sample was prepared in the same way, then 0.1 mL of 5% sodium nitrite (NaNO ₂ ) was added, stirred well, and reacted at room temperature for 5 minutes. . After that, 10% aluminum chloride (AlCl ₃ ) was added, mixed, and reacted for about 10 minutes. Then, 0.5 mL of 1 M sodium hydroxide and 0.3 mL of DW were added, stirred, and the absorbance was measured at 510 nm using an ELISA reader. did. The results were compared with the reference curve to obtain the flavonoid content value.

In addition, to measure the ascorbic acid content, 1 mL of metaphosphoric acid at a concentration of 10 mg/mL was prepared, and 10 mg of each sample was prepared in the same manner, added, and reacted at room temperature for about 45 minutes. After 45 minutes, the reaction product was filtered, and a sample group was mixed with 0.1 mL of the filtrate and 0.9 mL of 2,6-dichloroindophenol at a concentration of 0.05 mM, and a blank group was mixed with 0.1 mL of the filtrate and 0.9 mL of distilled water. Each was prepared. Absorbance was measured at 515 nm with an ELISA reader. The reference curve was a curve obtained by measuring the absorbance at 515 nm by dispensing 100 ㎕ of a total of 8 concentrations, 100 ㎕ each, into an E-tube, with 1 mg/mL of ascorbic acid as the highest concentration, and measuring the absorbance at 515 nm. The content was measured by comparing the measurement curves of the groups.

The results are shown in Table 1 below, respectively.

Experimental Example 2: Evaluation of antioxidant properties

Evaluation of ROS inhibition ability

Each rice cake sample was pounded with a hammer in RAW264.7 cell culture medium and the thinly sliced sample was treated. Each cell culture medium was treated with H ₂ O ₂ at a concentration of 600 μM for 1 hour, the amount of ROS generated was measured, and the results are listed in Table 1 below. The results are shown in Table 1 below as relative values, with the amount of ROS generated in the cell culture medium without any treatment being set as 100.

NO inhibition ability evaluation

Similarly, 1 μg/mL of LPS (Lipopolysaccharide) was added to the RAW264.7 cell culture medium and the samples of Examples and Comparative Examples were treated in the same manner as above to measure the amount of NO generated. The NO generation amount in the cell culture medium without any treatment was set as 100, and the results are shown in Table 1 below as relative values.

Experimental Example 3: Sensory characteristics evaluation

The rice cakes with anti-cancer efficacy prepared according to the examples and comparative examples were tasted by 10 sensory evaluation members, and the bitterness of regular rice cakes was reduced to 1, and the fruiting body of reishi mushroom was added at a weight ratio of 1:10 with water and boiled for 10 minutes to taste the bitterness of the tea. When the bitterness was set to 10, the amount of bitterness of reishi mushroom felt in the rice cakes of each example and comparative example was evaluated and recorded, and the average was recorded in Table 1 below.

Experimental Example 4: Evaluation of storage characteristics

Rice cakes with anti-cancer efficacy prepared according to Examples and Comparative Examples were left at room temperature for 10 days, and the change state of each rice cake was observed according to the criteria below and is shown in Table 1.

0 points: no change

1 point: 1 discoloration, softening, or mold spot occurs

2 points: Two or more discoloration, softening, and mold spots occur

3 points: Discoloration, maceration, and mold spots occur in more than 1/3 of the total area.

polyphenol
content
(mg/100g) Flavonoids
content
(mg/100g) ascorbic acid
content
(㎍/100g) ROS
inhibitory ability
(%) NO
inhibitory ability
(%) bitter
Measure Storage
evaluation Example 1 4.12 0.34 472 37 63 2.4 0 Example 2 4.22 0.38 531 44 69 2.6 0 Example 3 4.51 0.39 564 48 73 2.5 0 Comparative Example 1 3.82 0.24 417 47 58 2.1 0 Comparative Example 2 0.79 0.15 152 46 51 1.6 0 Comparative Example 3 3.51 0.29 430 51 78 1.4 0 Comparative Example 4 4.36 0.36 505 39 67 4.9 0 Comparative Example 5 4.17 0.35 488 37 63 2.3 2

Referring to Table 1, Comparative Examples 1 to 3 are for rice cakes prepared with a rice cake composition without adding mugwort extract, ginseng extract, and reishi mushroom mycelium extract (and jujube concentrate), respectively, and the antioxidant effect is as shown in Examples. It can be seen that it is significantly lower compared to .

Comparative Example 4 did not include jujube concentrate, and it can be seen that the bitter taste of reishi mushrooms was strong and the sensory properties as a favorite food were not good.

Comparative Example 5 did not contain chitosan powder, and it can be seen that the deterioration was more severe compared to other rice cake samples over 10 days, resulting in poor storage properties.

Examples 2 and 3 used non-fermented extracts of baby swimming or did not add them at all, and it was found that the antioxidant ability was lowered compared to Example 1, and in particular, the NO inhibition ability was poor.

Claims (5)

For 100 parts by weight of rice flour,
5 to 15 parts by weight of mugwort extract, 4 to 8 parts by weight of ginseng extract, 10 to 12 parts by weight of reishi mushroom mycelium extract, 3 to 5 parts by weight of jujube concentrate, and 7 to 10 parts by weight of chitosan powder. Contains wealth,
The extract fermented by inoculating Rumex acetosella stems with one or more strains selected from Lactobacillus casei and Bifidobacterium bifidum is added in an amount of 2 to 2 parts by weight based on 100 parts by weight of the rice flour. It contains 5 parts by weight.
The reishi mushroom mycelium extract is obtained by inoculating and culturing reishi mushrooms (Ganoderma lucidum) on non-glutinous rice and extracting the mycelium before fruiting bodies develop.
A rice cake composition having antioxidant activity.
delete delete According to paragraph 1,
The rice cake composition contains polyphenol in an amount of 1 mg/100g to 6 mg/100g,
A rice cake composition having antioxidant activity.
Manufactured from the rice cake composition according to any one of claims 1 and 4,
Rice cake with antioxidant properties.