KR102660060B1 - Functional porridge having the activities of antioxidation, antidiabetes and antithrombosis comprising hempseed, Glehnia littoralis and yam - Google Patents

Abstract

The present invention relates to a functional porridge containing hempseed, Glehnia littoralis and yam and having excellent antioxidant, anti-diabetic and anti-thrombotic activities. More specifically, it is based on non-glutinous rice porridge, It relates to rice porridge with antioxidant, anti-diabetic and anti-thrombotic functionality by further including hemp seeds, haebangpung and yam in the non-glutinous rice porridge. The functional porridge containing hemp seeds, Haebangpung and yam of the present invention has excellent organoleptic properties, nutritional properties and chewing properties, and exhibits excellent antioxidant, anti-diabetic and anti-thrombotic activities compared to conventional rice porridge. In addition, the functional porridge is freeze-dried and can be easily made into porridge by simply pouring water, so it has excellent convenience and storage, and you can expect the unique nutty flavor and libation of hemp seeds and the sensuality of yam.

Description

Functional porridge having the activities of antioxidation, antidiabetes and antithrombosis comprising hempseed, Glehnia littoralis and yam}

The present invention relates to a functional porridge containing hempseed, Glehnia littoralis and yam and having excellent antioxidant, anti-diabetic and anti-thrombotic activities. More specifically, it is based on non-glutinous rice porridge, It relates to rice porridge with antioxidant, anti-diabetic and anti-thrombotic functionality by further including hemp seeds, haebangpung and yam in the non-glutinous rice porridge.

Porridge is a liquid food made by pouring a lot of water into grains such as rice and barley and heating them for a long time to gelatinize the starch in the grains and soften them to the state of paste. Because of its simplicity, nutritional value, and excellent digestion and absorption rate, it has been used as food for the elderly, infants, and patients. In the past, when food was scarce, many people made porridge with a small amount of grains and ate it, but recently, healthy functional porridges and senior-friendly foods with various healthy ingredients are being developed to improve health.

Meanwhile, hempseed (Seed of Cannabis sativa L.) is the seed of cannabis, an annual plant of the cedar family, and is edible by removing the hallucinogenic ingredient THC (Tetrahydrocanabinol) from the peel. Its origin is Central Asia, and it is currently cultivated in various regions around the world. Hemp seeds have a nutty yet soft texture and taste similar to other nuts. They are nutritious due to their high protein, essential amino acid, and mineral contents. They also have a high fat content (25-35%) and can be used as cooking oil by pressing and extracting them. I am using it. In addition, hemp seed oil is rich in polyunsaturated fatty acids such as alpha-linolenic acid (ALA) and gamma-linolenic acid (GLA), which help reduce cholesterol, alleviate vascular inflammation, It is known to be effective in reducing skin diseases and atopy. In oriental medicine, it is called Mazain and is used for intractable constipation, hypodipsia, various pain diseases, menstrual irregularities, skin diseases, and dysentery. Recently, it is well known for its activity in suppressing neuroinflammation and protecting nerve cells.

Studies related to hemp seeds include fatty acid analysis (Koh DH, 1990, Korean J Food Nutr 3: 201-206.), peptides with antioxidant activity in hemp seeds (Lu RR, et al., 2010. Food Chem 123: 1210- 1218), antihypertensive peptide (Girgih AT et al., 2014. J. Funct Foods 6: 384-394) and neuronal anti-inflammatory and neuroprotective activity (Zhou Y et al., 2018. Phytochem Lett 23: 57-61), etc. The activity of is known. In addition, the ingestion of hemp seeds is known to improve cognitive function (Bae Gil-jun et al., 2015, Journal of Korean Medicine Rehabilitation 25: 1-15) and alleviate atopic dermatitis (Park Shin-hee, 2018, doctoral thesis at Chosun University). In addition, in relation to thrombosis, platelet aggregation inhibitory activity in rats when hemp seeds were fed as a diet has been reported (Richard MN et al., 2007, Journal of thrombosis and haemostasis, 5: 424-425), but this It is known to be caused by polyunsaturated fatty acids such as linoleic acid (LA) and alpha-linolenic acid (ALA).

In addition, patents related to hemp seeds include Republic of Korea Patent No. 10-1844849 [Complex composition containing hemp seed oil and kenaf seed oil and method for manufacturing the same], No. 10-1828217 [Hemp seeds and mineral water as medium] Cordyceps sinensis culture and growth method], No. 10-1492976 [Noodles containing hemp seed ingredients and its manufacturing method], No. 10-1886421 [Tofu manufacturing method using hemp seeds], No. 10-2030923 [Hemp seeds Processed food in the form of tofu and its manufacturing method], No. 10-1921331 [Yukgaejang kalguksu containing hemp seeds and its manufacturing method], No. 10-1820836 [Method for manufacturing granules using hemp seeds], No. 10-1811000 No. [Cheongsam seed oil and its manufacturing method], No. 10-0829997 [Cheongsam seed oil and its manufacturing method], No. 10-0829999 [Cheongsam seed oil's quaternary amine salt manufacturing method and the same. Quaternary amine salt of manufactured Cheongsam seed oil], No. 10-1871343 [Manufacturing method of anti-hair loss soap], No. 10-2011349 [Mixed seed juice with improved antihypertensive activity], and Japanese Patent JP-0044143 [PRODUCTION] OF MISO CONTAINING THRESHED HEMPSEED] is disclosed.

In addition, Republic of Korea Patent Publication Nos. 10-2012-0111125 [Composition for treating kidney cancer and health functional food containing majaine extract], No. 10-2012-0111126 [Composition for treating pancreatic cancer and health containing majaine extract] Functional food], No. 10-2010-0008541 [Composition for promoting differentiation of human mesenchymal stem cells into adipocytes containing guaruin or majain extract] are disclosed, and No. 10-2019-0066702 [Hemp seed] Beverage and its manufacturing method], No. 10-2019-0068982 [Method for extracting protein and/or fat from hemp seeds], No. 10-2019-0087701 [Toothpaste composition containing hemp seed oil and yam for preventing cold teeth ], No. 10-2019-0066701 [Pretreatment method for shelling hemp seeds], No. 10-2017-0128028 [Functional noodles containing hemp seeds and manufacturing method of functional noodles], No. 10-2014-0081966 [Sec. Extraction method of Cheongsam seed oil using critical fluid and Cheongsam seed oil produced thereby], No. 10-2014-0081967 [Atopic skin improvement functional cosmetic composition containing Cheongsam seed oil], No. 10-2016-0014963 [Hemp Pack and its manufacturing method], No. 10-2013-0076658 [Herbal medicine rice prescription name and diabetic rice] are published, and International Patent No. WO-9531176 [COSMETIC PRODUCT CONTAINING HEMPSEED OIL AND METHOD FOR MANUFACTURING THE SAME], WO-0180358 The issue [AGENT FOR PROMOTING HAIR GROWTH AND METHOD FOR PREPARING SAME] is open.

Meanwhile, Glehnia littoralis is a perennial herb of the Umbelliferae family that grows naturally as a halophyte in the sandy soil along the coast of Korea. Its roots are used for medicinal purposes, and the above-ground leaves are eaten as an herb with a unique aroma. In particular, the root is used as a substitute for windbreak, and is also called Gaetbangpung, Binbangpung (濱防風), and sea sand ginseng. In Oriental medicine, it is used as a sweating, antipyretic, and painkiller.

The commonly known wind-prevention plant refers to the roots of Ledebouriella seseloides or Saposhikovia divaricata , and the edible plant-based plant (also called seaweed plant root, seaweed plant, mokdanfang, sanbangpung, and mokbangpung) is Peucedanum japonicum . It refers to the root of Thunberg, and is different from the liberation of the present invention in terms of plant taxonomy, use, and efficacy.

In the case of Korea, Liberation Pung has some natural habitats along the coastline, but recently, with the development of cultivation technology, it is mass-produced along the coast through open field or house cultivation. There is a difference in ingredients and efficacy when cultivated in the open field and in the house. It is known that there is (Woo et. al., 45th Annual Meeting & International Symposium, KMB 2018; Woo et. al., The 59th Annual Meeting and International Symposium of Korean Society of Life Science; Woo et. al., The 59th Annual Meeting and International Symposium of Korean Society of Life Science).

Most research on Haebangpung focuses on the ingredients and efficacy of the root, and very little research is done on the above-ground part, which is used for food. First, in the case of roots, components belonging to the coumarin, polyacetylene, lignan, and monoterpenoid classes were reported (Zhao Y et al., 2007, Yao Xue 701-706), and recently, monoterpenoids, alkyl glycosides, aromatic glycosides, phenolic acids (Chlorogenic acid, quercetin-3-glucoside), and pyranocoumarins have been identified in the fruits and whole plants of Haebangpung (Hyeonjeong Kim, 2015. Master's thesis, Mokpo National University) .

The main pharmacological activities of Haebangpung root are antioxidant, anti-inflammatory, antibacterial (Matsuura H et al., 1996, Planta Med. 62: 256-259), and antifungal activity (McCutcheon AR et al., 1994. J Ethnopharmacol. 44: 157-169). , cancer cell growth inhibitory activity (Kim Ji-hoon et al., 2008. Korean J. Medicinal Crop Science 16: 44-50) and platelet aggregation inhibitory activity due to inhibition of thromboxane synthesis (Wang SR, 1993, Zhongguo Zhong Xi Yi Jie He Za Zhi, 13: 167-170) is known. In addition, the peroxynitrite scavenging activity of the methanol extract of Haebangpung (Heejeong Lee, et al., 2004. Korean J. Biotechnol Bioeng. 19: 57-61), and the protective effect of Haebangpung against hepatotoxicity caused by alpha-amanitin (Bohyun Kim et al., 2017, Korean Clinical Toxicology Journal of the Society, 15: 107-115) and research on callus induction and plant redifferentiation in Haebangpung (Byung-Guk Lee et al., 2004. Korean J Plant Res 17: 153-160) are known.

In studies related to the aerial parts of Haebangpung, the inhibitory effect of Haebangpung young leaf essential oil and its main components on antibiotic-susceptible and resistant Streptococcus pneumoniae strains was reported (Seung-won Shin, 2005. Journal of Pharmacy 49: 312-316), including the roots of Haebangpung. From the outpost, 6-carboxyethyl-4,7-dimethoxy-5-hydroxybenzofuran, 5-O-β-D-glucopyranoside, chlorogenic acid, 3'-O-methylchlorogenic acid, quercetin 3-O-β-D-glucoside, quercetin 3-O-rutinoside, kaempferol 3-O-rutinoside, etc. have been identified and their anticoagulant activity has been reported (Hyunjin Lim, Hyunjeong Kim et al., 2016. Journal of Herbal Medicine 47: 49-54; Hyunjeong Kim, 2015. Master's thesis, Mokpo National University) ).

In addition, as a patent related to Haebangpung, Republic of Korea Patent No. 10-1787566 discloses [Pharmaceutical composition for the prevention or treatment of cardiovascular diseases containing Haebangpung extract], which contains the butanol fraction of Haebangpung whole plant extract as an active ingredient. Registered Patent No. 10-1620153 discloses [Composition for preventing or treating arthritis containing extract of Gaetbang as an active ingredient], and [Composition for topical skin application containing extract of Gaetbang] is known in Patent No. 10-1817242. In addition, Registration Patent No. 10-1164083 discloses [A composition for relieving hangovers containing Haebangpung extract as an active ingredient], and No. 10-1207214 discloses [A composition for the prevention of inflammatory diseases containing a fraction prepared from Haebangpung extract as an active ingredient]. Therapeutic Composition], No. 10-0919852, [Composition for preventing and treating edema or dermatitis containing Haebangpung extract as an active ingredient], and No. 10-1413363, [Use of Haebangpung extract to regulate PGE2 activity]. It is known. In addition, recent patents for Haebangpung for food include [Method for manufacturing Gaetbangpung extract for food additives] in Registration Patent No. 10-1867480, [Method for manufacturing Yakju and Takju using Haebangpung] in No. 10-1812258, and No. 10. In No. -1789183, [Method for manufacturing noodles with Gaetbangpung added], and in No. 10-1610267, [Method for producing Dutch coffee with Gaetbangpung added] is known. In addition, Publication Patent Publication No. 10-2014-0077483 discloses [Composition for preventing or improving ischemic cerebrovascular disease containing extract of Gaetbang fir], which has the effect of inhibiting brain nerve cell death, and No. 10-2010-0037781 discloses [Composition for preventing or improving ischemic cerebrovascular disease], which has the effect of inhibiting brain nerve cell death. Pharmaceutical composition for cancer prevention and treatment containing extract of Bangpung], No. 10-2018-0067861 [Method for manufacturing Gaetbangpung pickled vegetables], and No. 10-2015-0064864 [Gaetbangpung leaf tea and manufacturing method thereof]. This is public.

On the other hand, yam is a climbing perennial plant of the Liliaceae Yam family, with a height of about 1 m, its above-ground part is a vine, and its underground roots are used for medicinal and edible purposes. There are about 600 species of yam known around the world, including long yam ( Dioscorea batatas ), short yam ( Dioscorea opposita ), hwan yam, round yam, mountain yam, fan yam, and maple yam, and about ten of them have been used for food and medicinal purposes. The origin of yam is China, and it grows wild in producing areas in Korea, China, Taiwan, and Japan. In Korea, it is an herbal medicine designated by the Food and Drug Administration as a food ingredient. In oriental medicine, the dried yam root is called 'sanyak' or 'seoye'. It is used for diabetes, diarrhea, diarrhea, etc. The ingredients of yam include moisture content of 74-76%, starch 15-20%, protein 1-1.5%, total lipid ~1%, ash ~1.25%, total nitrogen content ~0.4%, moisture content ~74%, and viscous polysaccharide. It contains (acetylated glucomannan), vitamins, minerals, and various other biologically active substances, and reported medicinal ingredients include Amylose, Choline, Saponin, Mucin, Araginine, Yonogenin, Kryptogenin, and Diosgenin.

In the case of research on the development of processed foods using yam to date, fermentation broth made by inoculating yam with lactic acid bacteria (Gorok, 2014. Master's thesis, Seoul National University; Bongjun Song, 2011. Doctoral thesis, Wonkwang University; Seongwon Lim et al., 2011. Journal of Pharmaceutical Sciences 55: 404-410; Hyeon Mi-seon et al. 2011, J. Biol 54: 51-55) is the most common, and recently, Monascus sp. Alternatively, solid fermented yam manufactured by inoculating yam with the mold of Aspergillus sp. has been reported (Jeon Chun-pyo et al., 2012, Korean Journal of Microbiology. 48: 29-36; Jeon Chun-pyo, 2014. Korean Journal of Microbiology 50: 46-52 ; Lee Jun-geol 2014. Korean Journal of Microbiology 50: 53-59). In addition, research has been reported to enhance functionality and sensuality by solid-fermenting yam with longevity shanghai mushrooms (Son Ho-yong et al., 2010, Journal of Life Science 20: 1268-1275), and tofu manufactured by adding yam powder (Kim Jeong-seon 2010) , Yeungnam University doctoral thesis: A survey on the perception and preference of hemp processed foods and a study on the development of processed products) is known. These yam processed foods have been confirmed to have a macrophage activation effect, anti-obesity effect, increased GABA production, increased antioxidant activity, and defecation promoting activity.

Food manufacturing patents related to yams include Korean Patent No. 10-1790334 titled “Functional sundae manufacturing method using yam,” No. 10-1139767 titled “Yam frying method manufacturing method,” and No. 10-1414445 titled “Yam Chal.” In No. 10-1862817, “Method for manufacturing sundae,” “Andong yam stir-fried meat containing Andong yam and its manufacturing method,” are disclosed, and in No. 10-1534387, “Antioxidant and antihypertensive with fermented acid powder added. “Active GABA-high content functional yogurt and its manufacturing method”, No. 10-1405827, “Fermented extract for preventing atopy and cosmetic composition using the same”, No. 10-1377405, “Lactobacillus showing effects of improving intestinal function and constipation “Manufacturing method of fermented acidic medicinal products using”, No. 10-1284187, “Method of producing fermented acidic medicinal products with increased anti-inflammatory effect using lactic acid bacteria fermentation”, No. 10-1280852, “Yam (acidic acid) fermented product and method for manufacturing thereof” , No. 10-1234855, “Food composition using acid herb and manufacturing method thereof,” No. 10-0716123, “Food composition for preventing and improving constipation and obesity containing lactic acid fermentation broth of hemp or acid herb,” No. 10- No. 1145426 discloses “a composition for improving blood flow, a method for producing the same, and a health functional food containing the same.”

In addition, in Publication Patent Nos. 10-2017-0017954, “Frozen yam barley bread and manufacturing method thereof,” in No. 10-2019-0090097, “Andong yam sikhye and manufacturing method thereof,” and in No. 10-2006-0007426. "The raw materials for foods containing soy ingredients, the foods containing soy ingredients using the raw materials, and the manufacturing method of the foods containing soy ingredients," are disclosed, and the useful physiological activities and mucin components of yam are used to protect the stomach lining, lower blood sugar, and inhibit carcinogenesis. Due to its various health benefits, processed yam foods have the advantage of being able to be enjoyed without burdening the digestive system.

Meanwhile, research related to porridge includes manufacturing functional porridge using the optimal mixing ratio of mulberry leaf powder and mulberry powder (Kim Yu-jin et al., 2017. Journal of the Korean Society of Food and Nutrition Science, 46: 1081-1090), and the quality of functional porridge with purple carrots. Characteristics and antioxidant activity (Lee Soo-yong et al., 2020. Korean Institute of Culinary Arts, 26: 85-93), quality characteristics and antioxidant effect of health functional porridge with kelp (Lee Yong-su et al., 2017. Korean Society of Fisheries Science and Aquaculture Division Conference p. 178) , monitoring of physicochemical and sensory quality characteristics of functional powdered porridge manufactured by adding different amounts of Deodeok FD powder and Hovenia extract powder (Yongsu Lee et al., 2011. East Asian Society of Dietetics Conference Paper p. 140), etc. The quality characteristics of hemp bamboo (Lee Yong-soo et al., 2017. 13: 49-60) have been reported.

In addition, patents related to porridge include Republic of Korea Patent No. 10-2223506 [Functional porridge composition using oriental medicine ingredients and manufacturing method thereof], and No. 10-1441565 [Functional porridge containing rice mixture and stabilized rice bran] Premix and its manufacturing method], No. 10-1853654 [Rice germ porridge manufacturing method using embryonic rice, dewdrop mushroom, and ice plant], No. 10-1959191 [Immune product containing sulfur brown rice and high-alcohol as active ingredients [Functional porridge manufacturing method], [Instant porridge for diabetic patients and its manufacturing method, premix for instant porridge], etc. are disclosed in No. 10-1301926, and porridge related to hemp seeds and hemp seeds is disclosed in Republic of Korea Patent No. 10-0812759. [Manufacturing method of Cheongsam species porridge and Cheongsam species porridge manufactured thereby] are known, and as porridge related to windbreak, No. 10-1886851 [Method of manufacturing windproof porridge and windproof porridge manufactured accordingly] are known. ] is known. In addition, Publication Patent No. 10-2020-0116381 [Highly nutritious and highly functional patient care food rice germ] and No. 10-2020-0116376 [Highly nutritious and highly functional convenient food for pregnant women that is effective in breastfeeding, reducing swelling and eliminating toxins] Abalone rice bran porridge], [Method of manufacturing yam porridge using Seodong yam] in No. 10-2013-0133310, and [Functional porridge manufacturing method optimizing the addition mixing ratio of mulberry leaf powder and mulberry powder] in No. 10-2019-0001719 were published. However, to date, there has been no known report on a simple functional porridge using hemp seeds, Haebangpung, and hemp that has excellent antioxidant, anti-diabetic, and anti-thrombotic activities, is freeze-dried, has excellent storage and portability, and can be consumed by just pouring water.

KR 10-0812759 B KR 10-1886851 B

Quality characteristics of yam bamboo with different hemp processing (Lee Yong-soo et al., 2017. 13: 49-60)

The present invention was created to solve the problems of the prior art as described above, and the problem to be solved by the present invention is to provide anti-oxidant, anti-diabetic and anti-diabetic effects including hemp seed, Glehnia littoralis and yam. The goal is to provide functional porridge with excellent anti-thrombotic physiological activity. The functional porridge containing hemp seeds, haebangpung, and hemp is prepared as a freeze-dried powder and has excellent storage and portability, and has the advantage that anyone of any age can easily eat it by simple processing of water and heating.

In order to solve the above problems, the present invention provides porridge containing hempseed, Glehnia littoralis , and yam.

It is preferable that the non-glutinous rice porridge contains 3 to 5% by weight of hemp seed, 1.5 to 2% by weight of Haebangpung, and 2 to 2.5% by weight of hemp.

The porridge preferably has functionality selected from the group consisting of antioxidant, anti-diabetic, and anti-thrombotic.

The porridge is preferably in freeze-dried form.

The functional porridge containing hemp seeds, Haebangpung and yam of the present invention has excellent organoleptic properties, nutritional properties and chewing properties, and exhibits excellent antioxidant, anti-diabetic and anti-thrombotic activities compared to conventional rice porridge. In addition, the functional porridge is freeze-dried and can be easily made into porridge by simply pouring water, so it has excellent convenience and storage, and you can expect the unique nutty flavor and libation of hemp seeds and the sensuality of yam.

Figure 1 is a photograph of the freeze-dried product of (1) regular porridge used in the experiment, (2) porridge prepared by adding Haebangpung and yam to regular porridge, and (3) porridge prepared by adding Haebangpung, yam and hemp seeds to regular porridge. .
Figure 2 shows water in the freeze-dried product of (1) regular porridge, (2) porridge prepared by adding Haebangpung and yam to regular porridge, and (3) porridge prepared by adding Haebangpung, yam and hemp seeds to regular porridge. This is a photo of rice porridge that was restored by multiplying the weight 5 times.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention attempted to manufacture functional porridge using hemp seeds, haebangpung, and hemp, which exhibit excellent nutritional properties and various useful physiological activities. The functional porridge is easy to digest and absorb, has excellent texture, excellent taste and aroma, and has sensory properties. It was confirmed that it has the effect of increasing antioxidant, anti-diabetic, and anti-thrombotic activities as well as increasing antioxidant properties.

Accordingly, the present invention provides porridge containing hempseed, Glehnia littoralis and yam.

It is preferable that the above-mentioned liberating wind is an above-ground part of the liberating wind.

It is preferable that the non-glutinous rice porridge contains 3 to 5% by weight of hemp seed, 1.5 to 2% by weight of Haebangpung, and 2 to 2.5% by weight of hemp.

The non-glutinous rice porridge base may be selected from the group consisting of non-glutinous rice, onions, carrots, pumpkin, shiitake mushrooms, beef, chives, and broth. For example, the non-glutinous rice porridge base includes 15% by weight of non-glutinous rice, 2.3% by weight of onions, and carrots. It may be 1.6% by weight, pumpkin 1.6% by weight, shiitake mushrooms 1.6% by weight, beef 3.0% by weight, chives 0.3% by weight, and broth 66.6% by weight.

The porridge preferably has functionality selected from the group consisting of antioxidant, anti-diabetic, and anti-thrombotic.

The porridge is preferably in freeze-dried form.

Hereinafter, the present invention will be described in more detail through examples. The following example is only a preferred embodiment of the present invention, and the scope of the present invention is not limited to the scope of the following example.

[Example]

Example 1: Preparation of porridge containing hemp seeds, liberation wind, and hemp

Commercially available hemp seeds (from Canada), Haebangpung (edible leaves), and yam were purchased and added to a regular non-glutinous rice porridge base to prepare porridge, and the prepared porridge was freeze-dried. Each porridge manufacturing recipe is shown in Table 1.

[Table 1] Recipe for (1) regular porridge, (2) porridge made by adding Haebangpung and yam to regular porridge, and (3) porridge prepared by adding Haebangpung, yam, and hemp seeds to regular porridge (unit: g)

Porridge was prepared by mixing the above components and stirring over low heat, and the dried product was prepared using a freeze dryer (Ilsan Base, Korea). Photographs and color difference analysis of the prepared freeze-dried product are shown in Figure 1 and Table 2.

[Table 2] Color difference of the freeze-dried product of (1) regular porridge, (2) porridge made by adding Haebangpung and yam to regular porridge, and (3) porridge added with Haebangpung, yam, and hemp seed to regular porridge.

As shown in Figure 1 and Table 2, in the case of general porridge powder (1), the shape of some rice was maintained, and it showed a slight yellow color with a brightness of 53.85, a redness of 0.36, and a yellowness of 15.37. Porridge powder (2), in which Haebangpung and hemp were added to regular porridge, showed higher brightness, lower redness, and higher yellowness than regular porridge, but the overall color difference was similar. On the other hand, the porridge powder (3) prepared by adding Haebangpung, hemp, and hemp seeds to regular porridge showed a low brightness of 29.26, a high redness of 4.5, and a low redness of 12.53, showing a larger color difference than the previously manufactured bamboo powder. . This is understood to be a characteristic change that occurs during the heat treatment process in which hemp seeds are added and made into porridge.

Example 2: Hydration of freeze-dried porridge and evaluation of properties of restored porridge

Five times the amount of water was added to the freeze-dried porridge powder prepared in Example 1, and the physicochemical properties and sensory properties were evaluated. As shown in Figure 2 and Tables 3 to 5, the porridge powder (3) prepared by adding Haebangpung, hemp, and hemp seeds to regular porridge showed a low brightness of 38.07 and a high redness of 1.85, which was somewhat It showed a dark red color. In addition, as a result of measuring the pH, brix, and acidity of each porridge (1), (2), and (3), the pH was unchanged at 6.6, but brix and acidity were significantly higher in (3). Therefore, porridge prepared by adding hemp seeds, Haebangpung, and hemp had superior sensory properties than ordinary rice porridge.

[Table 3] Five times the amount of water was added to each of (1) regular porridge, (2) porridge with regular porridge added with Haebangpung and yam, and (3) porridge with regular porridge added with Haebangpung, hemp, and hemp seeds. Color difference of restored bamboo

[Table 4] Five times the amount of water was added to each of (1) regular porridge, (2) porridge with regular porridge added with Haebangpung and yam, and (3) porridge with regular porridge added with Haebangpung, hemp, and hemp seeds. pH, brix, and acidity of restored porridge

As a result of evaluating the sensory quality using a 5-point evaluation method for 5 food and nutrition experts and 5 ordinary people, the porridge made with hemp seeds, Haebangpung, and yam had the highest taste, aroma, chewiness, swallowing ability, and porridge. The overall preference was shown (Table 5).

[Table 5] Five times the amount of water was added to each of (1) regular porridge, (2) porridge with regular porridge added with Haebangpung and yam, and (3) porridge with regular porridge added with Haebangpung, hemp, and hemp seeds. Sensory evaluation of restored porridge

Meanwhile, as a result of evaluating the hardness of each porridge, it was confirmed that the porridge prepared by adding hemp seeds in (3) showed much lower hardness than porridge (1) and porridge (2), showing excellent sensory properties such as chewability and swallowing ( Table 6). At this time, the physical properties of the bamboo were measured using Texture analyzer FRTS-50N-1 (Imada Co. LTD., Japan) and Force Recorder Professional Software (FRTS ver. 1.0), and the average value after three repeated measurements was shown. Hardness was measured using a disk probe, compression speed was set at 2.0 mm/sec, and compression displacement was set at 10 mm.

[Table 6] Five times the amount of water was added to each of (1) regular porridge, (2) porridge with regular porridge added with Haebangpung and yam, and (3) porridge with regular porridge added with Haebangpung, hemp, and hemp seeds. Hardness evaluation of restored bamboo

The above results are based on level 3 (hardness 20,000 N/m ² or less) among the 1st (teeth ingestion), 2nd (gum ingestion), and 3rd level (tongue ingestion) standards for senior-friendly foods recently certified by the Ministry of Food and Drug Safety (Table 7). , it was confirmed that it has a viscosity of over 1500 mPa·s and is suitable for level 3, the highest level of senior-friendly food.

[Table 7] Ministry of Food and Drug Safety certification system standards for senior-friendly foods (December 12, 2019)

Meanwhile, by adding highly nutritious hemp seeds and yam, it contains nutrients lacking in regular rice porridge, especially proteins containing essential amino acids, functional lipids containing essential fatty acids (linoleic acid, alpha-linolenic acid, gamma-linolenic acid, etc.), minerals, and vitamins. It was confirmed that it can be usefully used as food for people of all ages, the elderly, and patients, including insoluble dietary fiber (Table 8).

[Table 8] Comparison of nutritional components of non-glutinous rice, hemp seed, and yam

Example 3: Evaluation of useful ingredients of manufactured porridge

Ethanol extracts of the three types of porridge powder prepared in Example 1 were prepared, and the total polyphenol content, total flavonoid content, and total sugar content of each extract were measured. At this time, the ethanol extract was prepared by adding 20 times the weight of the porridge sample ethanol (95%, Deoksan, Korea), extracting it twice for 8 hours at room temperature, collecting the extracts, filtering them, and concentrating them under reduced pressure. The results of each extraction efficiency and component analysis of the extract are shown in Table 8. The total polyphenol content was measured by adding 50 μl of Folin-ciocalteau and 100 μl of Na ₂ CO ₃ saturated solution to 400 μl of the extraction sample solution, leaving it at room temperature for 1 hour, and measuring the absorbance at 725 nm. Tannic acid was used as a standard reagent. To determine the total flavonoid content, each sample was extracted with methanol stirring for 18 hours, 4ml of 90% diethylene glycol was added to 400μl of the filtered extraction solution, 40μl of 1 N NaOH was added again, and the absorbance was measured at 420nm after reacting for 1 hour at 37°C. Rutin was used as a standard reagent. Total sugars were quantified using the phenol-sulfuric acid method.

[Table 9] Extraction efficiency and useful content analysis of three types of porridge extracts

As shown in Table 9, the yield of regular non-glutinous rice porridge was 4.25%, while the extraction efficiency was reduced to 3.43% in the case of porridge prepared by adding hemp seeds, Haebangpung, and yam. In the case of porridge, it was 4.02%, showing that the fat-soluble component increased when hemp seeds were added. As a result of analyzing the total polyphenol and total flavonoid content, the total polyphenol content was higher when Haebangpung and yam were added or when hemp seed, bangpung, and yam were added compared to regular non-glutinous rice porridge, making it excellent for restoration porridge (2) and (3) Physiological activity could be expected. In addition, as a result of analyzing the total sugar content, porridge made by adding hemp seeds, Haebangpung, and yam showed a total sugar content of 2.24 times more than that of regular non-glutinous rice porridge, confirming that it contains highly bioavailable sugars derived from hemp seeds.

Example 4: Evaluation of antioxidant activity of prepared porridge

The antioxidant activity of the ethanol extract of the three types of porridge powder prepared in Example 3 was evaluated, and the extract was dissolved in DMSO (dimethylsulfoxide) and diluted to an appropriate concentration to determine the DPPH (1,1-diphenyl-2-picryl hydrazyl) anion radical scavenging ability. , ABTS[2,2-azobis (3-ethylbenzo thiazoline-6-sulfonate)] was used to measure cation radical scavenging ability, nitrite scavenging ability, and reducing power. First, in the case of DPPH scavenging ability, 380 μl of 2x 10 ^-4 M DPPH solution dissolved in 99.5% ethanol was added to 20 μl of sample diluted to various concentrations, mixed, reacted at 37°C for 30 minutes, and then measured using a microplate reader (Asys Hitech) at 516 nm. , Expert96, Asys Co., Austria) was used to measure absorbance. DPPH radical scavenging ability was expressed as a percentage of the sample added and the sample not added. In the case of ABTS scavenging ability, 5ml of 7mM ABTS (Sigma Co., USA) and 88ml of 140mM potassium persulfate were mixed and light was blocked for 16 hours at room temperature to form ABTS cations. This solution was then diluted with ethanol to obtain an absorbance value of 1.5 at 414nm. It was diluted with . After mixing 190 ml of the prepared diluted solution and 10 ml of samples prepared at various concentrations, reacted at room temperature for 6 minutes, absorbance was measured at 734 nm, and ABTS radical scavenging ability was calculated using the following equation.

ABTS radical scavenging ability (%) = [(C-S)/C] x 100,

C: Absorbance when adding solvent control DMSO, S: Absorbance when adding sample.

Meanwhile, in the case of measuring nitrite scavenging ability, the sample solution was added to the nitrite solution (1mM), adjusted to pH 1.2 by adding 0.1N HCl, and reacted at 37°C for 1 hour using Griess reagent (Sigma Co., USA). was added and mixed. After leaving it at room temperature for 15 minutes, the absorbance was measured at 520 nm to measure the amount of remaining nitrite. The nitrite scavenging ability (%) was calculated using the following equation.

NSA (%) = [1-(A-C)/B] x100,

A: Absorbance after adding the sample to 1mM nitrite solution and reacting for 1 hour,

B: Absorbance of 1mM nitrite solution,

C: Absorbance of extract sample.

In addition, in the case of reducing power evaluation, the method of Oyaizu et al. was modified (Ahn Seon-mi et al., 2011. J. Life Sci. 21: 576-583). To 2.5ml of sample dissolved in ethanol, 2.5ml of 0.2M sodium phosphate buffer (pH 6.6) and 2.5ml of 10% potassium ferricyanide were added, reacted at 50°C for 20 minutes, and then 2.5ml of 10% trichloroacetic acid was added to terminate the reaction. and centrifuged at 4000 rpm for 10 minutes to recover the supernatant. The recovered supernatant was diluted two-fold with distilled water, mixed with freshly prepared 0.1% ferric chloride solution in a 5:1 (v/v) ratio, and evaluated by measuring absorbance at 700 nm. In the above antioxidant experiment, vitamin C (Sigma Co., USA) was used as a control, and each activity evaluation was expressed as the average and deviation of the experiment repeated three times.

[Table 10] Antioxidant activity of three types of porridge extracts

As shown in Table 10, the porridge (3) prepared by adding Haebangpung, hemp, and hemp seeds showed increased DPPH anion scavenging ability, ABTS cation scavenging ability, and nitrite scavenging ability compared to the regular porridge (1). However, no significant increase was observed in reducibility. Therefore, it was confirmed that porridge (3) prepared by adding Haebangpung, hemp, and hemp seeds contained a large amount of (-)-charged antioxidant substances and nitrite removal substances that can scavenge active cations.

Example 5: Evaluation of antidiabetic activity of prepared porridge

The anti-diabetic activity of the ethanol extract of the three types of porridge powder prepared in Example 3 was evaluated, and the in-vitro α-glucosidase inhibitory activity was evaluated and is shown in Table 11. α-glucosidase inhibitory activity was evaluated using pNPG (p-nitrophenol glucoside; Sigma Co., USA), and α-glucosidase (0.25U/ml) diluted with 2.5μl of extract sample and 50mM sodium acetate buffer (pH 5.6). 25 μl was mixed and subjected to primary reaction at 37°C for 10 minutes, and 25 μl of 1mM pNPG solution was added to perform secondary reaction at 60°C for 10 minutes. Afterwards, 25 μl of 1M NaOH was added to stop the reaction, and the inhibition rate was calculated by measuring the absorbance at 405 nm.

Inhibition rate (%) = [1-(enzyme activity when sample was added/enzyme activity when control was added)] x 100

[Table 11] Antidiabetic activity of three types of porridge extracts

As a result, as shown in Table 11, superior α- It showed glucosidase inhibitory activity and showed anti-diabetic activity by hemp seeds. Therefore, it was confirmed that the porridge (3) prepared by adding Haebangpung, hemp, and hemp seeds can be used for the prevention and treatment of type 2 diabetes.

Example 6: Evaluation of antithrombotic activity of prepared porridge

The blood coagulation inhibitory activity of the ethanol extract of the three types of porridge powder prepared in Example 3 was evaluated, and the results are shown in Table 12. At this time, the blood coagulation inhibitory activity evaluation method was evaluated according to the previously reported method (Sohn et al., 2004. Kor. J. Pharmacogn 35. 52-61; Kwon et al., 2004. J. Life Science, 14 509-513; Ryu et al. 2010. J. Life Science, 20. 922-928), thrombin time, prothrombin time and aptitude time were measured. As plasma, commercially available control plasma (MD Pacific Technology Co., Ltd, Huayuan Industrial Area, China) was used, and thrombin time, prothrombin time, and aptitude measurement methods were performed as follows.

Thrombin Time

At 37°C, 50 μl of 0.5U thrombin (Sigma Co., USA), 50 μl of 20 mM CaCl ₂ , and 10 μl of sample extracts of various concentrations were mixed in a tube of an Amelung coagulometer KC-1A (Japan) and reacted for 2 minutes, and then 100 μl of plasma was added. The time until the plasma coagulated after addition was measured. Aspirin (Sigma Co., USA) was used as a control, and DMSO was used instead of the sample as a solvent control. In the case of DMSO, the coagulation time was 32.1 seconds. The thrombin inhibitory effect was expressed as the average value of experiments repeated three or more times, and the thrombin inhibitory activity was expressed as the coagulation time when adding the sample divided by the coagulation time of the solvent control.

prothrombin time

70 μl of standard plasma (MD Pacific Co., China) and 10 μl of sample solution of various concentrations were added to the tube of Amelung coagulometer KC-1A (Japan) and heated at 37°C for 3 minutes, then 130 μl of PT reagent was added and the plasma was coagulated. The time until this was achieved was expressed as the average value of the experiment repeated three times. Aspirin (Sigma Co., USA) was used as a control, and DMSO was used instead of the sample as a solvent control. In the case of DMSO, the coagulation time was 18.1 seconds. Prothrombin inhibitory activity was expressed as the coagulation time upon sample addition divided by the coagulation time of the solvent control.

activated Partial Thromboplastin Time (aPTT)

100 μl of plasma and 10 μl of sample extracts of various concentrations were added to the tube of Amelung coagulometer KC-1A (Japan) and heated at 37°C for 3 minutes, then 50 μl of aPTT reagent (Sigma, ALEXIN ^TM ) was added and incubated again at 37°C for 3 minutes. It was incubated for a minute. Afterwards, 50μl CaCl ₂ (35mM) was added and the time until the plasma coagulated was measured. As a solvent control, DMSO was used instead of the sample, and in this case, the coagulation time was 55.1 seconds. The results of aPTT were expressed as the average value of three repeated experiments, and the blood coagulation factor inhibitory activity was expressed as the aPTT time at the time of sample addition divided by the aPTT time of the solvent control.

[Table 12] Blood coagulation inhibitory activity of three types of porridge extracts

As a result, as shown in Table 12, in the case of porridge (3) prepared by adding Haebangpung, hemp, and hemp seeds, the ethanol extract showed weaker blood coagulation inhibitory activity at a concentration of 5 mg/ml than aspirin (1.5 mg/ml). However, it showed better prothrombin inhibition and blood coagulation factor inhibition than regular porridge (1). These results indicate that porridge (3) prepared by adding Haebangpung, hemp, and hemp seeds is believed to contribute to the prevention and improvement of thrombotic cardiovascular and cerebrovascular diseases by efficiently inhibiting endogenous and exogenous thrombus formation.

Example 7: Evaluation of human red blood cell hemolytic activity of prepared porridge

Although all ingredients used in the experiment are registered as food raw materials and ensure safety, in order to evaluate the possibility of acute toxicity of food ingredients that may appear during heat production and freeze-drying, ethanol extracts of the three types of porridge powder prepared in Example 3 were used. The hemolytic activity of human red blood cells was evaluated (Table 13). At this time, hemolytic activity was evaluated according to an existing report (Ho-yong Son, 2014, Korean J. Microbiol. Biotechnol. 42: 285-292), and simply, 100 μl of human red blood cells washed three times with PBS were placed in a 96-well microplate. 100 μl of sample solutions of various concentrations were added and reacted at 37°C for 30 minutes. Afterwards, the reaction solution was centrifuged (1,500 rpm) for 10 minutes, 100 μl of the supernatant was transferred to a new microtiter plate, and the degree of hemoglobin leakage due to hemolysis was measured at 414 nm. It was measured in . DMSO (2%) was used as a solvent control for the sample, and Triton X-100 (1 mg/ml) was used as an experimental control for red blood cell hemolysis. Hemolytic activity was calculated using the following formula.

[Table 13] Human red blood cell hemolytic activity of three types of porridge extracts

As shown in Table 13, DMSO and water used as controls had no hemolytic activity, and triton In addition, in the case of amphotericin B, which is used as an anticancer and antifungal agent, it was confirmed that 50% of red blood cells were hemolyzed at a concentration of 0.00625mg/ml. It was confirmed that the three types of porridge extracts of the present invention showed no red blood cell hemolysis at all up to a concentration of 1 mg/ml, showing no acute toxicity and no red blood cell hemolytic activity.

Claims (4)

Based on non-glutinous rice porridge, it contains 3-5% by weight of hemp seed, 1.5-2% by weight of Haebangpung, and 2-2.5% by weight of hemp, has anti-diabetic function, has nitrite removal ability as an antioxidant, and is freeze-dried. It is a porridge containing hempseed, Glehnia littoralis and yam, which has a hardness of 2,017.0 N/m ² when restored by adding 5 times the amount of water. delete delete delete