KR102654799B1 - Food composition containing sprouted oats and method for manufacturing same - Google Patents

Abstract

The problem to be solved by the present invention is to improve the nutrient content of oats and provide a food composition that can be easily consumed.

Description

Food composition containing sprouted oats and method for manufacturing same {Food composition containing sprouted oats and method for manufacturing same}

The present invention relates to a food composition containing germinated oats with improved functional ingredients and a method for producing the same.

In modern times, as the standard of living improves and becomes more leisurely, interest in health and beauty is increasing. As a result, tea culture is developing along with various food cultures. In recent years, green tea, black tea, herbal tea, and grains are commonly consumed. In addition to tea, various types of tea are sold on the market.

Meanwhile, the origin of oats is Central Asia, and it is currently consumed more in the West than in Asia. In Korea, there were not many people looking for oats due to their rough texture, but after Time Magazine selected oats as one of the top 10 super foods, people began to pay attention, and domestic consumption and production are increasing.

Oats contain carbohydrates (21.7%), protein (14.3%), fat, minerals, and vitamins. The protein of oats is about twice that of rice, and it contains many essential amino acids such as lysine. Oats are rich in soluble fiber, which reduces cholesterol, and are rich in antioxidants such as polyphenols, which prevent cardiovascular disease, helping prevent adult diseases. In addition, the beta-glucan component of oats has the effect of removing stool from the body and expelling waste from the intestines, making it effective in dieting. Oats, which contain more than four times more calcium than brown rice, are a nutritious food that helps with the growth and development of growing children. Therefore, there is a need to develop technology to improve the nutrients of oats and make it easier to consume them.

Republic of Korea Patent No. 10-0948634

The problem to be solved by the present invention is to improve the nutrient content of oats and provide a food composition that can be easily consumed.

One embodiment of the present invention is a food composition comprising 5 to 10% by weight of sprouted oats, 5 to 20% by weight of brown rice, and 70 to 85% by weight of white rice.

The sprouted oats may have a water-soluble beta-glucan content increased by more than 1.5 times and an avenanthramide content increased by more than 7 times compared to non-germinated oats.

The food composition may contain 1.5% by weight or less of banana powder.

The food may be Nurungji tea powder.

Another embodiment of the present invention includes producing sprouted oats; Mixing the sprouted oats, brown rice, and white rice and cooking them to prepare rice; Forming the rice into a certain size; Preparing scorched rice by applying heat to the molded rice; and grinding the scorched rice to a certain size.

The step of producing sprouted oats includes washing the oats; Germinating oats at 10-30°C for 1-3 days; Steaming the germinated oats at 90-100°C for 1-10 minutes; and drying at 30 to 50°C.

The step of preparing the rice may be performed by mixing 5 to 10% by weight of sprouted oats, 5 to 20% by weight of brown rice, and 70 to 85% by weight of white rice.

The step of manufacturing the scorched rice may be performed at 220 to 260°C for 100 to 200 seconds.

In the grinding step, the nurungji can be ground to a size of 70 to 90 mesh.

The food composition manufacturing method may further include adding 1.5% by weight or less of banana powder based on 100% by weight of the food composition after the grinding step.

The present invention can improve the functional components of oats by germinating and steaming the oats.

In addition, the food composition of the present invention contains sprouted oats, so the functional ingredients of the sprouted oats can be easily consumed.

1 is a flow chart showing a method for producing a food composition according to the present invention.
Figure 2 is a graph showing the beta-glucan content and the content of avenanthramide according to Experimental Example 2 of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail. In describing the present invention, if it is determined that a detailed description of related known technologies may obscure the gist of the present invention, the detailed description will be omitted. Throughout the specification, when a part is said to “include” a certain element, this means that it may further include other elements rather than excluding other elements, unless specifically stated to the contrary.

One embodiment of the present invention is a food composition comprising 5 to 10% by weight of sprouted oats, 5 to 20% by weight of brown rice, and 70 to 85% by weight of white rice.

The sprouted oats are made by sprouting oats and steaming them, and the content of water-soluble beta-glucan (β-glucan) is increased by more than 1.5 times compared to ungerminated oats, and the avenanthramide content is 7 times higher than that of ungerminated oats. It may have increased by more than twofold. In one example of the present invention, it was confirmed that the content of water-soluble beta-glucan in sprouted oats was increased by more than 1.5 times and the content of avenanthramide was increased by more than 7 times compared to ungerminated oats.

The beta-glucan is a type of polysaccharide that has an immune-enhancing effect and is present in the cell walls of yeast, mushrooms, grains, etc. By activating the immune function of human normal cells, it suppresses the proliferation and recurrence of cancer cells, reduces blood sugar and blood cholesterol, and improves lipid metabolism to suppress body fat formation and accumulation.

In addition, the avenanthramide is a derivative of tranilast, a powerful antihistamine, and is effective in reducing itchiness and erythema caused by insect bites, chickenpox, dry or cracked skin, mild sunburn, irritating detergents, etc., and is present in the skin and hair. It is an excellent antibacterial and antioxidant peptide that inhibits the oxidation of lipids.

The content of the sprouted oats is 5 to 10% by weight based on 100% by weight of the food composition. If the content of the sprouted oats is less than 5% by weight, the content of water-soluble beta-glucan (β-glucan) and Avenanthramide in the food composition may be low, and if it exceeds 10% by weight, consumer preference may decrease. This may cause a rise in costs.

The brown rice is unpolished rice (Maejomi rice, unpolished rice) in which the husk has been removed. It contains more vitamins and dietary fiber than white rice and is relatively low in carbohydrates, so it is considered a health food. It is also processed into cereal foods.

The content of the brown rice is 5 to 20% by weight relative to 100% by weight of the food composition. If the content of the brown rice is less than 5% by weight, the nutritional components of the food composition may decrease, and if it exceeds 20% by weight, consumer preference may decrease. may deteriorate.

The white rice is white rice that has gone through a more polishing process than brown rice, and is softer than brown rice, so it is easier to digest, has a good taste, and does not spoil easily.

The content of the white rice is 70 to 85% by weight relative to 100% by weight of the food composition. If the content of the white rice is less than 70% by weight, consumer preference may decrease, and if it exceeds 85% by weight, the nutritional components of the food composition may decrease. may deteriorate.

In the present invention, the food composition may contain 1.5% by weight or less of banana powder, preferably 1% by weight or less, and more preferably 0.5% by weight or less. If the banana powder content exceeds 1.5% by weight, sweetness increases and viscosity increases, which may reduce consumer preference.

Additionally, the banana powder contains beta glucan, so it can increase the beta glucan content of the food composition.

When 8 to 15 times by weight of hot water is added to the food composition, the viscosity of the solution mixed with the food composition and hot water is preferably 300 cp or less, more preferably 200 cp or less. If the viscosity of the solution exceeds 300 cp, consumer preference may decrease.

In the present invention, the food composition may be Nurungji tea powder, and the Nurungji tea powder generally refers to a powder that can be mixed with water, milk, etc.

1 is a flow chart showing a method for producing a food composition according to the present invention.

Referring to Figure 1, another embodiment of the present invention includes the steps of producing sprouted oats; Mixing the sprouted oats, brown rice, and white rice and cooking them to prepare rice; Forming the rice into a certain size; Preparing scorched rice by applying heat to the molded rice; and grinding the scorched rice to a certain size.

The sprouted oats are the same as described above, and are made by germination and steaming of oats. The content of water-soluble beta-glucan (β-glucan) is increased by more than 1.5 times compared to ungerminated oats, and the content of avenanthramide is increased by more than 1.5 times. This may be more than 7 times more than that of ungerminated oats.

The step of producing sprouted oats includes washing the oats; Germinating oats at 10-30°C for 1-3 days; Steaming the germinated oats at 90-100°C for 1-10 minutes; and drying at 30 to 50°C.

The step of washing the oats is a step of placing the oats in running water to absorb water into the oats, and is a step of supplying moisture before germination. The washing step can be performed for 1 to 3 hours, and germination can easily proceed within this range.

The germination refers to the occurrence of sprouts or the initiation of growth, and can be germinated at 10 to 30°C for 1 to 3 days. Since germination can easily proceed within the temperature and time range, the above range is preferable.

The steaming is performed to increase the functional components of germinated oats, and may be performed at 90 to 100°C for 1 to 10 minutes. If the steaming temperature and time are outside the above range, the content of the functional ingredient is not increased or the degree of increase is so small that it is not economical.

The drying step is a step for controlling the moisture content in the germinated oats, and may be performed at 30 to 50°C, and is preferably performed until the moisture content of the germinated oats reaches 5 to 7% by weight. If the drying temperature is less than 30°C, drying time may take a long time, and if it exceeds 50°C, germinated oats may be damaged.

In the present invention, the step of preparing the rice may be performed by mixing 5 to 10% by weight of the sprouted oats, 5 to 20% by weight of the brown rice, and 70 to 85% by weight of the white rice, and specifically, 5 to 10% by weight of the sprouted oats. %, 5-20% by weight of brown rice and 70-85% by weight of white rice are mixed to prepare a mixture, 1-2 times the weight of water compared to the mixture is added, brown rice and oats are soaked the day before cooking, and white rice is soaked for 1 hour. Soak for a while. Afterwards, heat is applied and cooked to prepare rice.

In the step of molding the rice, the cooked rice can be molded into a certain size (23 to 25 g) using a molding machine, preferably into a shape with a diameter of 5 to 10 cm and a thickness of 0.5 to 2 cm. At this time, the moisture content of the molded rice is suitable to be 45 to 55% by weight. If the moisture content is higher than this, it will not be molded when heated to make scorched rice.

The step of producing the nurungji is a step of applying heat to the molded rice, and is performed at 220 to 260 ° C. for 100 to 200 seconds. If the temperature and time of the heat application step are less than 220°C and 100 seconds, the Nurungji may not be produced, and if it exceeds 260°C and 200 seconds, the Nurungji may be burned or hard and the grinding process may not be easy.

In the grinding step, powder can be produced by grinding the produced nurungji to a size of 70 to 90 mesh. By producing the nurungji to the above size, it can be easily mixed with water, milk, etc.

The method for manufacturing the food composition may further include adding 0.1 to 1% by weight of banana powder based on 100% by weight of the food composition after the grinding step. When the content of the banana powder exceeds 1.5% by weight, the sweetness increases. And, as the viscosity increases, consumer preference may decrease.

The size of the banana powder may be 70 to 90 mesh, and within the above range, it can be easily mixed with scorched rice powder and maximize consumer preference.

The food composition manufacturing method may further include a packaging step after the grinding step or the banana powder addition step, and the food composition may be Nurungji tea powder.

The food composition prepared according to the present invention may contain germinated oats with increased functional ingredients than oats, and may improve consumer preference.

The functional ingredient may be water-soluble beta-glucan and avenanthramide.

Hereinafter, specific embodiments according to the present invention will be described.

Manufacturing example (germination, steaming, drying)

Wash 100g of oats in running water for 2 hours. Afterwards, germinate at 20°C for 2 days. Afterwards, it is steamed at 100°C for 5 minutes and then dried at 40°C until the moisture content reaches 5 to 7% by weight to produce germinated oats.

Comparative Production Example 1 (Germination)

Wash 100g of oats in running water for 2 hours. Afterwards, germinated oats are produced by germination at 20°C for 2 days.

Comparative Production Example 2 (germination, roasting)

Wash 100g of oats in running water for 2 hours. Afterwards, germinated oats are produced at 20°C for 2 days and then roasted at 220°C for 5 minutes until the moisture content is 5 to 7% by weight.

Comparative Production Example 3 (germination, steaming, roasting)

Wash 100g of oats in running water for 2 hours. Afterwards, germinate at 20°C for 2 days. Thereafter, germinated oats are prepared by steaming at 100°C for 5 minutes and then roasting at 220°C for 5 minutes until the moisture content is 5 to 7% by weight.

Example 1

150 parts by weight of water was added to 100 parts by weight of the mixture of 7% by weight of sprouted oats, 10% by weight of brown rice, and 83% by weight of white rice prepared in the above production example. Brown rice and oats were soaked the day before cooking, and white rice was soaked for 1 hour. After soaking, cook to make rice. At this time, the moisture content of the molded rice is 45 to 55% by weight. Afterwards, 23 to 25 g of rice is molded into a shape with a diameter of 5 to 10 cm and a thickness of 0.5 to 2 cm. Nurungji is manufactured by heating the molded rice at 240°C for 150 seconds. Thereafter, the prepared nurungji is pulverized to a size of 80 mesh to prepare a food composition.

Example 2

A food composition was prepared by mixing 99.5% by weight of the nurungji powder prepared in Example 1 and 0.5% by weight of the banana powder.

Example 3

A food composition was prepared by mixing 99% by weight of the scorched rice powder prepared in Example 1 and 1% by weight of the banana powder.

Example 4

A food composition was prepared by mixing 98.5% by weight of the scorched rice powder prepared in Example 1 and 1.5% by weight of the banana powder.

Example 5

A food composition was prepared by mixing 98% by weight of the scorched rice powder prepared in Example 1 and 2% by weight of the banana powder.

Experimental Example 1

In order to measure the beta-glucan content, avenanthramide content, and phenolic compound content of the sprouted oats prepared in Preparation Examples and Comparative Preparation Examples 1 to 3 and regular oats (control group), the following measurement methods were used. The results are shown in Tables 1 and 2 below.

[measurement method]

Beta-glucan: Total and insoluble beta-glucan were analyzed using a mixed linkage beta glucan kit (Megazyme, Ireland), and the soluble beta-glucan content was calculated by subtracting the insoluble beta-glucan content from the total beta-glucan content.

Avenanthramide: Chu et. al (2013) method was modified and extracted and analyzed by HPLC. 80% ethanol was added to the sample, extracted with ultrasound for 30 minutes, centrifuged, and the supernatant was recovered, concentrated, reused as an extraction solvent, filtered, and analyzed by HPLC. .

Phenolic compounds: measured using the Folin-Denies method. After extraction with 50% methanol, Folin and sodium carbonate reagent were added and reacted, and the absorbance was measured at 760 nm, and gallic acid was used as the standard material.

Processing method Beta-glucan content (%) % solubility ¹⁾ entire insoluble receptivity control group 1.77±0.05c2 ⁾ 0.34±0.03 1.43 80.7 Manufacturing example 3.03± ^0.03a 0.39±0.03 2.64 87.2 Comparative Manufacturing Example 1 2.64± ^0.05a 0.37±0.02 2.27 86.2 Comparative Manufacturing Example 2 3.21± ^0.08a 0.43±0.02 2.78 86.7 Comparative Manufacturing Example 3 2.92± ^0.04b 0.42±0.03 2.49 85.4

¹⁾ soluble β-glucans as percent of total β-glucans ²⁾ Values represent the mean±SD (n=3). Means with different letters significantly different at p<0.05

Processing method Phenolic compound content
(mg/100g) Total Avenanthramide
(mg/100g) ¹⁾ control group 243±6.1 ^c2) 6.31± ^0.7d Manufacturing example 303± ^10.3ab 51.2± ^2.4a Comparative Manufacturing Example 1 303± ^4.5a 40.8± ^0.2b Comparative Manufacturing Example 2 272± ^5.9b 34.8± ^2.7c Comparative Manufacturing Example 3 215± ^9.0d 39.3± ^1.6c

¹⁾ Avenanthramide A, B and C ²⁾ Values represent the mean±SD (n=3). Means with different letters significantly different at p<0.05

Referring to Table 1, it can be seen that the content of water-soluble beta-glucan increased the most when the oats were germinated, steamed, and dried according to the present invention (preparation example) compared to the control group.

Additionally, referring to Table 2, it can be seen that the content of avenanthramide increased the most when oats were germinated, steamed, and dried according to the present invention (preparation example) compared to the control group.

Experimental Example 2

Consumer preference and quality characteristics (viscosity, total sugar content, total beta-glucan content, and total avenanthramide content) of the food compositions prepared in Examples 1 to 5 were measured using the following measurement methods, and the results are shown in Table 3 below. , 4 and 2.

[measurement method]

Consumer preference: Sensory evaluation training for each evaluation item was conducted on 10 panelists before evaluation. After adding 90 mL of hot water to 10 g of the food composition and leaving it for 5 minutes, swallowability, taste, and overall preference were surveyed according to the 7-point scale method. do.

Quality characteristics: Viscosity was measured using a viscometer (Brookfiled Engineering Lab. Inc., Stoughton, Ma, USA) at Rotor IV, 62, 50 rpm, and 25°C, and total sugar content was measured using the phenol-sulfuric acid method.

Category ¹⁾ Throatability taste Comprehensive preference diagram Savory taste sweetness Example 1 5.3±0.52 5.7±0.52 5.3±0.52a2 ⁾ 5.6± ^0.52a Example 2 5.3±0.52 5.5±0.55 5.0± ^0.00a 5.3± ^0.52a Example 3 5.3±0.52 5.3±0.52 3.8± ^0.98b 4.5± ^0.55b Example 4 5.3±0.52 5.2±0.41 3.8± ^0.41b 3.7± ^0.52c Example 5 5.3±0.52 5.2±0.41 3.0± ^0.00c 3.5± ^0.55c

¹⁾ Mixing ratio Nurungji powder 98~100% by weight: Banana powder 0~2% by weight ²⁾ Values are mean±SD(n=10). Means with different letters significantly different at p<0.05

Category ¹⁾ viscosity
(cP) Total sugar content
(mg/100g) Total β-glucan (%) Total AVN (mg/100g) Example 1 146±5.7 ^e2) 7.4± ^0.2c 0.24± ^0.04b 1.59± ^0.13a Example 2 202± ^11.6d 7.5± ^0.1c 0.28± ^0.03b 1.37± ^0.17a Example 3 279± ^4.9c 8.7± ^0.2b 0.41± ^0.02a 0.96± ^0.13b Example 4 308± ^5.2b 9.1± ^0.3b 0.38± ^0.03a 0.81± ^0.09b Example 5 452± ^5.4a 9.8± ^0.4a 0.43± ^0.03a 0.76± ^0.07b

¹⁾ Mixing ratio Nurungji powder 98~100% by weight: Banana powder 0~2% by weight ²⁾ Values are mean±SD(n=3). Means with different letters significantly different at p<0.05

Figure 2 is a graph showing the beta-glucan content and the content of avenanthramide according to Experimental Example 2 of the present invention.

Referring to Figure 2 and Tables 3 and 4 above, as the content of banana powder increases, the content of beta glucan (β-glucan) increases, but the content of avenanthramide (AVN), viscosity, and total sugar content become too high. It can be seen that the overall preference was lowest when the banana powder content exceeded 1.5% (Example 5), and when the banana powder content was 0.5% by weight or less (Examples 1 and 2), the overall preference was lowest. It can be seen that the preference is the best.

In this way, the present invention can improve the functional ingredients of oats by germinating and steaming the oats, and the food composition of the present invention includes germinated oats, so that the functional ingredients of the sprouted oats can be easily consumed.

Preferred embodiments of the present invention have been described in detail above. The description of the present invention is for illustrative purposes, and those skilled in the art will understand that the present invention can be easily modified into other specific forms without changing its technical spirit or essential features.

Claims (10)

delete delete delete delete Preparing sprouted oats;
Mixing 5 to 10% by weight of sprouted oats, 5 to 20% by weight of brown rice, and 70 to 85% by weight of white rice, and cooking to prepare rice;
Forming the rice into a certain size;
Preparing scorched rice by applying heat to the molded rice; and
Grinding the nurungji to a certain size;
A method for producing a food composition comprising,
The step of producing the sprouted oats is,
washing oats;
Germinating oats at 10-30°C for 1-3 days;
Steaming the germinated oats at 90-100°C for 1-10 minutes; and
Drying at 30~50℃;
Including,
A method for producing a food composition, wherein the sprouted oats have a content of water-soluble beta-glucan increased by more than 1.5 times compared to non-germinated oats, and an avenanthramide content increased by more than 7 times.
delete delete According to clause 5,
A method for producing a food composition, characterized in that the step of producing the scorched rice is performed at 220 to 260 ° C. for 100 to 200 seconds.
According to clause 5,
The grinding step is a method of producing a food composition, characterized in that grinding the scorched rice to a size of 70 to 90 mesh.
According to clause 5,
In the food composition manufacturing method, after the grinding step,
A method for producing a food composition, further comprising adding banana powder in an amount of 1.5% by weight or less based on 100% by weight of the food composition.