KR20090129686A - Composition for the fried food containing cassia tora l. mixed extracts and method for preparing the same - Google Patents

Abstract

PURPOSE: A method for preparing a composition for the fried food containing Cassia tora mixed extract is provided to improve storage stability and to enhance taste and preference. CONSTITUTION: A method for preparing a composition for the fried food containing Cassia tora mixed extract comprises the steps of parching the washed and dried Cassia tora at 200~250 °C for 10~15 min; parching the washed and dried barley at 190~230 °C for 9~13 min; washing corn silk, freeze-drying it and pulverizing it; extracting 55~60 wt% of the parched Cassia tora, 20~25 wt% of the parched barley and 18~23 wt% of the corn silk powder with hot water; freeze-drying the extract to make a Cassia tora mixed extract powder; and mixing the Cassia tora mixed extract with a frying powder.

Description

Composition for the frying containing the extract, and method for preparing the same {Composition for the fried food containing Cassia Tora L. mixed extracts and method for preparing the same}

The present invention relates to a frying composition containing a mixed extract of the Clarifier, more specifically, using the antioxidant, liver protection, blood sugar lowering and blood cholesterol lowering activity of the Clarifier extract extracted by mixing the roasted barley and roasted barley and corn beard The composition for frying and the storage stability prepared therefrom are improved, and it relates to the fried food with excellent flavor and preference.

Cassia tora L.) is a perennial herb that belongs to the legumes and is dried, sweet, salty, salty, slightly cold, and nontoxic, acting on the liver and large intestine. It is known to be effective in removing the heat of the liver and activating the peristalsis of the large intestine, so that the eyes are red, swollen and painful, tears flow, decreased vision, night blindness, headache, high blood pressure, and lowered blood cholesterol.The main ingredient is chrysophanol. ), Emodin, rhein, obstusin, rubro-fusarin gentiobioside, anthraquinone glycosides and the like have been reported.

Blood pressure lowering effect, hypoglycemic effect, free radical scavenging effect, etc. have been reported as a study on the effect of the deficiency (Tae Youl Ha, Il Jin Cho, Ki Seung Seong, and Sang Hyo Lee.Effect of Cassia tora ethanol extract on the lipid levels of serum and liver in rats fed high cholesterol diet. J. Korean Soc. Food Sci. Nutr. 30 (6) 1171-1176 (2001). Studies on the antioxidant effects of the deficiency have been reported to inhibit the oxidative stress and free radical scavenging effect of the extract (Gyung Min Na, Ho Suk Han, Su Hyang Ye, and Hyun Ku Kim. antioxidative activity of Cassia tora L. extracts. Korean J. Food Culture 19 (5) 499-505 (2004).

However, because the extract of the Cassiae has a weak taste and not a high palatability smell, there is a need for a method that can mitigate the taste and improve the palatability by extracting a mixture of natural products such as other grains.

On the other hand, barley is not only used as the basic food after rice in our diet, but also in the form of malt to make food or beer. Barley is also made from flour and used as a flour substitute (Barley as a food grain.Newman R.K. and Newman C.W., Cereal foods world. 36: 800-805 (1991)). Barley is a dietary fiber with a high content of β-glucan, which lowers blood cholesterol levels in the body, which not only prevents heart disease, but also inhibits the accumulation of body fat, thereby relieving the symptoms associated with obesity. (Quality characteristics of barley β-glucan enriched noodles. Young-Tack Lee and Ji-Young Jung, Korean J. Food Sci Technol 35 (3) 405-409 (2003)).

Corn beard is widely used for medicinal purposes because of its unique pharmacological effect not only in Korea but also in China, Vietnam and South America. Fresh and dried is used as a diuretic and diabetes treatment (Volatile components of cornsilk ( Zea mays L.). Jin Kwag, Jae-Gon Lee, Hee-Jin Jang, Ok-Chan Kim.Korean J. FOOD & NUTR., 12 (4): 375-379 (1999)). It is also used as a food additive, and it is listed as a safe substance by the Flavor and Extract Manufacturers Association (FEMA) and the Food and Drug Administration (FDA), and it is known to be mainly used in beverages, ice cream, candy, and baking (Furia TE and Bellanca). N., Fenaloli's handbook of flavor ingredients.2nd ed., CRC Press, Inc., Cleveland. 335 (1975). Its components include free sugars such as glucose and fructose. In addition, phytic acid, oxalic acid, malic acid, succinic acid, glutaric acid and acetic acid are detected as organic acids, and the protein content is about 3.36-4.17%. As a fragrance component, acetaldehyde, ethanol, acetone, DMS, iso-butylaldehyde, Cis-3-hexanol, 3-hex-1-ol, acetate, trans-2-hexanol, pentanol and the like have been reported (Physicochemical characteristics of corn silk.Sun-Lim Kim, Cheol-ho Park, E- Hun Kim, Han-Sun Hur, and Young-Koo Son.Korean J. Crop Sci. 45 (6): 392-399 (2000))

Various techniques have been developed to manufacture food or beverage using conventional deficiencies, and the barley and the deficiencies have been removed and the foreign substances are removed and cleaned in Korean Patent Application No. 10-2000-0058539 "Method of manufacturing barley tea mixed with deficiencies". After immersing in water at 20 ℃ or below for 24 hours and 2 hours respectively, germinate at 0.5 ~ 1mm for 3 days at 20 ℃, put it in a dryer, and dry it at 60 ℃ for 12 hours and then at 10 ℃ at 170 ℃. A method of preparing barley tea mixed with a defect is disclosed, which is prepared by roasting at a room temperature for about 30 minutes and then cooling the mixture at a mixture ratio of 90% maltose and maltose, and Korean Patent Application No. 10-2005-0026489 No. “Method for preparing a beverage containing corn mustard extract” under steam and / or blanching dried leaves of corn stubble under optimized extraction conditions. After preparing the sorghum beard extract, filtering it, adding antioxidant and subsidiary material, and then filling, sterilizing and cooling the nitrogen liquid to exclude air contact and incorporation, Disclosed are a preparation method, a beverage and a food containing the corn beard extract prepared by the above method.

However, there is no disclosure about mixed extracts prepared using the resolver as a main ingredient and barley and corn whiskers as submaterials, and no attempt has been made to reveal the physiological activity of these mixed extracts.

Fried chicken is one of the most popular snacks and instant foods enjoyed by people of all ages. Recently, as chicken companies are franchised, many companies are competing with each other. Some of the largest franchise companies have also made inroads into the US, Europe and China to develop fried chicken menus to suit local tastes.

However, since frying continues to be cooked at a high temperature, not only frying oil but also fats and oils in frying products cause chemical reactions such as oxidation and polymerization, which lowers the taste and flavor of foods, thereby rapidly degrading the quality of products (Kwang Jee Joo Lipid content and fatty acid composition of various deep-fat fried foods.J. Korean Soc.Food Nutr. 20 (2) 162-166 (1991)).

Among the fried foods on the market, the total lipid content of the product was more than 24% in the case of vegetable frying and fish cake frying, and 45% of the fried chicken was reported to show high lipid content in the frying products. The change in acid value during storage showed a moderate increase in storage at 5-20 ℃, while the rapid increase in storage at 30 ℃ showed a tendency to accelerate rancidity. The fatty acid composition of lipids extracted from each fried product was the highest in linoleic acid (38.5-51.0%), followed by oleic acid (22.9-28.7%) and palmitic acid (10.5-16.9%). (Study of changes in storage of commercial fried products, Cho Eun-ja, Shin Dong-hwa, Geon Yong Park, Ae Kyung Kim, Kyung Ai Park, Bo Kyung Jung, Chung Ho Bae and Myung Hee Kim.Acidification of frying oil used for chicken.J. Fd Hyg Safety 18 (1) 36-41 (2003).

Therefore, it is necessary to develop fried chicken products with healthy functional properties in accordance with the preventive medical era, as well as oxidative stability and palatability. would.

The present inventors have conducted a lot of research to solve the problems of the above-mentioned deficiency extract as a result of extracting by mixing the barley and corn whiskers with various bioactive effects with the deficiency can alleviate the taste of the extract of the deficiency and improve the palatability After confirming that, by using this to prepare a composition for frying, it was confirmed that the fried food prepared with the composition for frying has a better food characteristics than the conventional ones to reach the present invention.

It is an object of the present invention to provide a frying composition containing the same, using an extract of a compound containing antioxidant, hepatic protection, hypoglycemic activity and hypocholesterolemic activity, and storage stability prepared using the frying composition is increased. To provide fried foods with excellent flavor, flavor and preference.

The above object of the present invention is a mixture of barley and corn whiskers in the roasted to produce a defect extract mixture, confirming that the antioxidant effect of the extract, the effect on liver function and the effect of improving blood sugar, and the extract of the deficiency mixture The composition for frying is prepared using the antioxidant, hepatic protection, hypoglycemic activity and hypocholesterolemic activity of the frit, and after the frying food is prepared with the frying composition, the prepared frying food is improved in storage stability, flavor and preference Achieved by confirming excellent.

The present invention provides a method for producing a composition for frying containing the compound extract extract.

Method for producing a composition for frying containing a blender extract according to the present invention is the step of washing, drying the roaster for 10 to 15 minutes at 200 to 250 ℃; Washing and drying the barley and roasting at 190 to 230 ° C. for 9 to 13 minutes, respectively: washing the corn stubble, lyophilizing and pulverizing to powder; Extracting 55 to 60% by weight of the roasted grains, 20 to 25% by weight of roasted barley and 18 to 23% by weight of corn beard powder with hot water; Lyophilizing the powder of the extract mixture to powder; And it comprises a step of mixing with the frying powder mixed with the compounder extract.

In another aspect, the present invention provides a composition for frying containing the antioxidant extract, liver protection, lowering blood sugar and lowering cholesterol-lowering compound as an active ingredient prepared as described above.

The composition for frying according to the present invention is 44 to 68% by weight wheat flour, 10 to 15% by weight wheat flour, 5 to 10% by weight tapioca preparation, 5 to 10% by weight corn flour, 3 to 4% by weight barley powder, egg white 3 to 4% by weight of powder, red pepper seed powder 0.5 to 1.5% by weight, black pepper powder 0.1 to 0.3% by weight, garlic powder 0.2 to 0.8% by weight, ginger powder 0.1 to 0.3% by weight, refined salt 1.0 to 1.5% by weight, white sugar 1.0 to 2.0% by weight, almond flour 0.2 to 0.5% by weight, gum arabic 0.1 to 0.3% by weight, baking powder 0.3 to 0.8% by weight and characterized in that it comprises 2 to 5% by weight of the compound extract powder.

Preferably, the composition for frying according to the present invention is flour 57.0% by weight, wheat starch 13.0% by weight, tapioca crude product 7.5% by weight, corn flour 7.0% by weight, barley flour 3.5% by weight, egg white powder 3.5% by weight, red pepper seed powder 1.0% by weight %, Black Pepper Powder 0.2%, Garlic Powder 0.5%, Ginger Powder 0.2%, Refined Salt 1.1%, White Sugar 1.5%, Almond Powder 0.3%, Arabian Gum 0.2%, Baking Powder 0.5 and Clarifier Mixture Extract Powder 3.0% by weight.

In another aspect, the present invention comprises the steps of preparing a fry clothes by adding 31% of the weight of the composition to the fry composition; Immersing and applying the food for frying on the frying cloth; First frying the food for frying coated with the frying cloth in oil at a temperature of 175 to 185 ° C. for 9 to 11 minutes; And 3 to 8 minutes after the first frying, the second frying step is performed for 1 to 3 minutes in oil at a temperature of 175 to 185 ° C.

In the present invention, the food for frying means food that has been prepared with conventional frying, such as various vegetables, meat, or seafood.

In the present invention, the frying cloth is used to apply the frying food to the frying food, and means that the frying composition of the present invention is prepared by mixing with the frying composition.

In another aspect, the present invention provides a fried food prepared with a composition for frying containing antioxidant extract, liver protection, lowering blood sugar and lowering blood cholesterol lowering compound prepared according to the above method as an active ingredient.

Preferred fried food according to the present invention is fried chicken.

Storage stability, color, and sensory evaluation of the fried foods prepared with the composition for frying containing the compound of the present invention, as a result of the evaluation, compared to the fried foods prepared with the conventional frying composition, acid value is conventional fried foods While the acid value was 0.92 on the 7th day of storage and 1.19 on the 14th day of storage, the fried foods of the present invention were 0.74 on the 21st day of storage, 1.01 on the 28th day of storage, and even in the case of peroxides, the peroxide value was 48.184 meq / on the 21st day of storage. kg, on the 28th day of storage was 65.732 meq / kg, whereas the fried food of the present invention was found to have a peroxide value of 39.211 even on the 28th day of storage.

In addition, it can be seen that the fried foods prepared with the frying composition containing the compound extract of the present invention in color have a darker brown color as the storage period elapses.

In addition, as a result of sensory evaluation, flavor, crispness and color preference were evaluated as superior to conventional fried foods, and discomfort was evaluated as being reduced.

As described above, the fried food prepared with the extract for frying containing the extract according to the present invention has an increased storage stability, an improved color and a flavor by using the extract of the extract with antioxidant, liver protection, hypoglycemic activity and blood cholesterol lowering activity. And there is an enhanced effect of palatability is a very useful invention in the industry.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited to these examples.

Example 1 Preparation of Cassia tora Mixture Extract

The defect used in this example was purchased from 2007 planter in the plantation, washed, dried and used for 13 minutes at 220 ℃ electric kettle temperature. Barley purchased domestic barley produced in 2007 from Yeongcheon market, washed and dried and roasted for 11 minutes at 210 ℃ in an automatic auto cooker. Corn whiskers were purchased from Yeongcheon plantation in 2007, washed, lyophilized and pulverized. Used.

The roasted crystallized barley and barley and corn whiskers were formulated in a blending ratio of Table 1 and extracted at 100 ° C. for 3 hours to prepare a mixed extractor.

TABLE 1

Blending ratio of barley and corn bran (% by weight)

The blending ratio was composed of a preliminary experiment according to the conditions of the addition amount of roasted barley and corn whisker powder, which can alleviate the bitterness in the water extract of Cassiae.

Example 2 Evaluation of Quality of the Cassiae Lacquer Extract

Soluble solids content, pH and acidity, color and sensory test of the extracts prepared in Example 1 was performed. All experiments except the sensory test were repeated three times, and the results were expressed as the mean value ± standard deviation.

(1) soluble solids content

The soluble solids of the extracts of the clarifier mixture were measured three times at room temperature using a hand refractometer (model NI.range: 0-35%, Atago, Japan) and expressed in ° Brix.

As a result, the soluble solids content of the M. dulciflora extract was 8.6 ° Brix, and the completion time was within 3 hours.

(2) pH and acidity

The pH of the compound mixture extract was measured using a pH meter (Metrohm 635), the acidity was titrated to pH 8.2 using 0.1 N NaOH to convert the number of mL of 0.1 N NaOH consumed at this time to% lactic acid. As a result, the pH of the mixed extract of Clarifier was 6.75, and the acidity was 0.12%.

(3) color

In order to test the color of the Cassiae extract, a color difference meter (CR-200, Minolta, Japan) was used to measure the L * (lightness), a * (redness), and b * (yellowness) values of the sample. As a control, an extract of 3% C. deg. Was used alone.

As a result, the L * value of the mixed extract was significantly higher than that of the control, the a * value was significantly lower than the control, and the b * value was not significantly different.

TABLE 2

Colors Of Cassiae Blend Extract

¹⁾ Extract 3% Cassia alone.

²⁾ Mean ± standard deviation.

³⁾ Mean Duncan's multiple range test for samples (significantly p <0.05).

(4) sensory evaluation

For the sensory test of the extracts of the compound, 25 trained sensory agents were very good (5 points), good (4 points) for flavor, bitterness, sourness, unpleasant taste, color symbolism, and overall preference. It evaluated as normal (3 points), bad (2 points), and very bad (1 point). Sensory test results were expressed as mean ± standard deviation evaluated by 25 sensory personnel. Significance was verified by the Duncan's multiple range test of the SPSS-program.

Table 3 shows the sensory test results. As a result, the flavor and taste were significantly higher in the mixed extract than the control, and the bitter and unpleasant taste were significantly higher in the control. The color acceptability was higher in the mixed extract, but there was no significant difference. The overall acceptability of the mixed extract was significantly higher than the control group with a score of 3.8.

TABLE 3

Sensory Characteristics of the Cassia L. C. Extract

¹⁾ Extract 3% Cassia alone.

²⁾ Mean ± standard deviation.

³⁾ Mean Duncan's multiple range test for samples (significantly p <0.05).

Example 3 Antioxidant Effect of Cassiae Mixed Extract

Antioxidant effect of the extracts from the cultivars Kang, et al. {Kang YH, Park YK, Lee GD. The nitrite scavenging and electron donating ability of phenolic compounds. Korean J. Food Sci. Technol. 28: 232-239 (1996)} are shown as modified electron donating abilities. In other words, add 0.2 ml of the compound extract, add 0.8 ml of 4x10 ^-4 M DPPH solution (α-diphenyl-picrylhydrazyl, dissolved in 99.9% EtOH), 2 ml of 0.1 M phosphate buffer (pH 6.5) and 2 ml of 99.9% EtOH, 5 mL was made. The reaction solution was mixed for about 10 seconds and allowed to stand at room temperature for 10 minutes, and then absorbance was measured at 525 nm using a spectrophotometer (UV / VIS spectrometer, Jasco, Japan). The electron donating ability was expressed as a percentage before and after addition of the mixed extract.

EDA (%) = (1-A / B) x 100

A: absorbance of the mixed extract addition

B: absorbance of mixed extract-free

As a result of the above test, the electron donating ability of the extract of the Clarifier extract was 63.15%, indicating an excellent electron donating effect.

Example 4 Effect on the Liver Function of the Cassiae Fructus Extract

1) materials and laboratory animals

Lactobacillus mixed extract was lyophilized and powdered, and this was used as an experimental animal diet, and other reagents were used as a special reagent.

The experimental animals were purchased from 6-week-old Sprague Dawley male rats from Hyochang Science Co., Ltd., and adjusted to the basic diet for 1 week. Divided into extract administration group was bred for 5 weeks, water and experimental diet was freely supplied. The diet used in this Example is AIN-76 dietary composition (45% corn starch, 20% casein, 20% sucrose, corn oil 5%, cellulose 5%, mineral mixture 3.5% vitamin mixture 1%, methionine 0.3%, choline chloride) 0.2%) was added to the basic diet to the lyophilizer extract extract lyophilized powder 3%.

Dietary intake was measured every other day and body weight was measured weekly. In the experimental group, a solution containing a mixture of carbon tetrachloride and olives in a ratio of 1: 1 was administered intraperitoneally twice a day at 1 mL / kg.bw.day, and the same amount of olive was administered to the control group in the same manner. The animals were fasted with water only for 12 hours before treatment. 24 hours after the last administration of carbon tetrachloride, anesthetized with anesthesia, and opened from the abdominal aorta. The liver, heart, and kidney spleens were extracted, washed with saline, and trimmed. After the measurement was stored at -70 ℃ until the measurement. The collected serum was left at room temperature within 1 hour and then centrifuged at 3000 rpm for 10 minutes to separate serum and stored at -70 ℃ until analysis. The experimental results were expressed as mean ± standard deviation using SAS, and significant difference was verified by Duncan's multiple comparison method at P <0.05 level.

2) Serum Analysis

Total cholesterol in serum was measured using Cholestezyme-V, and triglyceride was measured using Triglyzyme-V.

3) Preparation and Analysis of Enzymes

The supernatant obtained by centrifuging the homogenate obtained by grinding with a Teflon Potter-Elvehjem homogenizer under ice cooling by adding 15 mL of 0.25 M sucrose / 0.5 M EDTA per 1 g of liver tissue for 10 minutes at 600 xg. It was used as a source of enzyme for measuring caralase activity. The supernatant was further centrifuged at 10,000 xg for 30 minutes to obtain a post mitochondrial fraction, which was used to measure the activity of superoxide dismutase (SOD) and glutathione peroxide (GPx). The cytosolic fraction obtained by centrifugation at 105,000 xg for 1 hour was used to measure glutathione S-transferase (GST) activity. Catalase activity measurement is a measure of the degree of degradation of the substrate, hydroxide peroxide (Abei H. Catalase. In "Methods of enzymatic analysis" Vergmeyer M.U. (ed.) Academic Press, New YORK. 2: 673-679 (1974)} and the SOD activity was Marklund S and Marklund C.T. Involvement of the suproxide anion radical in the autooxidation of pyrogallol and a convenient assay for superoxide dismutase Eur.J. Biochem. 47: 469-473 (1974), the method of GPx by Lawrence and Burke {Lawrence R.A. and Burk R.F. Glutathione peroxidase activity in selenium deficient rat liver. Biochem. Biophys. Res. Comm. 71: 952-961 (1976).

4) Measurement of lipid peroxide and lipid content in liver tissue

9 mL of 1.15% KCl was added to 1 g of liver, and triturated with a Teflon porter-elbezem homogenizer, followed by centrifugation at 600x g for 10 minutes to use the supernatant as a sample for lipid peroxide analysis. The analysis of lipid peroxides was carried out in Ohgawa et al. {Ohkawa H. Ohishi N. and Yagi K Assay for lipid peroxides in animal tissues by thiobarbituric acid reaction. Anal. Biochem. 95: 35-41 (1979)}, and 1,1,3,3, tetraethoxypropane (1,1,3,3, tetraethoxypropane) was used as a standard.

Lipids in liver tissues are described by Folch J. Lees M. and Sloane G.H. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226: 496-509 (1957)} and the kit was used to analyze the contents of cholesterol and triglycerides.

5) Protein Quantitation

The protein amount of each enzyme source was Lowry O.H. Rosebrough N.J. and Farr A.L. and Randall R.J. Protein measurement with folin phenol reagent. J. Biol. Chem. 193: 265-275 (1951)} and bovine serum albumin (BSA) was used as a standard protein.

6) change in weight gain and liver weight

As a result of the above experiment, the effects of the mixed extracts on the weight gain and liver weight of the carbon tetrachloride treated animals were shown in Table 4. First, the weight gain of the carbon tetrachloride control group was less than that of the normal group, and the 3% CLA extract group was significantly higher than the normal group, but there was no significant difference between the groups.

In the liver weight, the carbon tetrachloride control group showed an increase of about 16.2% of the liver weight compared to the normal group, and there was no significant difference in the liver weight between the control group administered with the 3% clarifier extract and the carbon tetrachloride control group. Increasing liver weight is known to be caused by carbon tetrachloride damage to the liver cell membrane to increase permeability, resulting in hypertrophy of the liver due to edema and degeneration of fat.

TABLE 4

Changes in body weight and liver weight

¹⁾ normal group, ²⁾ carbon tetrachloride group, ³⁾ 3% mixed extract + carbon tetrachloride group, ⁴⁾ mean ± standard deviation, ⁵⁾ Mean Duncan's multiple range test for samples (significantly p <0.05).

7) Lipid content of serum and liver

In the case of serum lipid content, the cholesterol tetrachloride group showed lower tendency than the normal group, but there was no significant difference from the normal group, and the 3% deficiency mixed extract group was not significantly different from the normal group. In the triglyceride content, the carbon tetrachloride treated group showed the highest tendency, but there was no significant difference between the normal group and the 3% unfixed extract group.

In the case of lipid content in the liver, cholesterol content was significantly lower in the carbon tetrachloride administration group and the 3% glentocin extract group than the normal group. On the other hand, triglyceride content did not show a significant difference in all experimental groups.

Judging from the results of these experiments, it is considered that the lipid content of the rats is affected by the experimental conditions when the carbon tetrachloride is administered, and the mixed extracts do not affect the lipid content of the serum and the liver under the experimental conditions of the present invention. It is thought to be.

TABLE 5

Lipid content in serum and liver

¹⁾ normal group, ²⁾ carbon tetrachloride group, ³⁾ 3% clarifier mixed extract + carbon tetrachloride group, ⁴⁾ mean ± standard deviation, ⁵⁾ Mean Duncan's multiple range test for samples (significantly p <0.05).

8) Content of lipid peroxide in liver tissue

The effect of the mixed extract on the lipid peroxide production of the carbon tetrachloride control group was represented by the production of TBARS content (Table 6). As a result, the TBARS content of the carbon tetrachloride control group tended to be significantly higher than that of the normal group, showing a significant difference, and the TBARS content of the 3% CLA extract group was not significantly different from the normal group.

TABLE 6

TBARS content in liver tissue

¹⁾ normal group, ^2), carbon tetrachloride administration group, ³⁾ 3% of Cassia tora mixed extract + carbon tetrachloride administration group, ⁴⁾ Thiobarbituric acid reactive substances, ⁵⁾ mean ± ^{SD, 6) Mean Duncan's multiple range} test for samples (significantly p <0.05) .

9) Changes of enzyme activity in liver tissue

The enzyme activity change in liver tissue is shown in Table 7. Catalase is one of the free radical scavenging enzymes that decomposes and detoxifies H ₂ O ₂ resulting from the automatic oxidation of fats and the oxidation of organics in the body. The catalase activity of the carbon tetrachloride-administered control group was the lowest among the experimental groups and was significantly different from the normal group. The group treated with the 3% L. oleracea extract did not show a significant difference from the normal group due to increased catalase activity. SOD converts superoxide radicals into H ₂ O ₂ To convert and detoxify, 3% clarifier mixed extract group was significantly higher SOD activity than carbon tetrachloride control group, and did not show a significant difference from the normal group. GPx is an antioxidant enzyme that is involved in the detoxification of lipid peroxide and H ₂ O ₂ by using glutathione in the body as a substrate. In the present invention, GPx activity was the highest in the carbon tetrachloride control group, but did not show a significant difference from the normal group, and the 3% clarifier mixed extract administration group was significantly lower than the carbon tetrachloride control group. These results are believed to be the 3% clarifier mixed extract reduced the production of free radicals by carbon tetrachloride.

TABLE 7

Changes of Enzyme Activity in Liver Tissues

¹⁾ normal group, ²⁾ carbon tetrachloride administration group, ³⁾ 3% clarifier mixed extract + carbon tetrachloride administration group, ⁴⁾ mean ± standard deviation, ⁵⁾ Mean Duncan's multiple range test for samples (significantly p <0.05).

Example 5 Effect on the Improvement of Blood Glucose Levels of the Cassia L. C. Extract

1) materials and laboratory animals

The experimental animals were purchased from Hyochang Science for male Sprague Dawley rats with an average weight of 105 ± 10 g, and were adapted to the environment for one week in solid form, and divided into 10 groups in each group by the ingot method. Diabetic induction was fasted for 16 hours after one week of the experimental diet, and then dissolved in streptozotocin (Sigma Chem. Co. MO. USA) in 0.01M citrate buffer (pH 4.2) at once in the abdominal cavity at 50 mg / kg / body weight. Injections were made and diabetes was considered when the fasting glucose level was above 200 mg / dL. The normal group was injected intraperitoneally with 0.01M citrate buffer to give the same stress as the diabetic group.

All experimental groups were reared for 3 weeks with a free diet of AIN-76 and water. The experimental diet group was divided into three groups: normal group, normal diabetic group, and 3% mixed extract addition group. Body weight was measured once a week, the temperature of the nursery was adjusted to 21 ± 2 ℃, humidity 60 ± 5%, the contrast was turned on and off every 12 hours. Dietary intake was measured by the difference between the amount of food intake and the remaining amount. The food efficiency ratio (FER) was calculated by dividing the weight gain over three weeks by the intake of the same period.

2) Blood glucose measurement and collection and processing of blood and organs

Blood glucose was measured weekly using a Gluco-Tester (Life Scan Inc. USA) after blood collection from the fasting tail vein from one week after the start of the experiment. Animals were fasted for 12 hours before sacrifice, anesthetized with ethyl ether, and blood was collected from the heart with a syringe containing 10 mL of ethylene diamine tetraacetic acid. Serum obtained by centrifuging blood at -5 ° C and 3000 rpm for 15 minutes was used to measure neutral lipid, total cholesterol, and HDL cholesterol content by enzymatic assay kit (Nissui Pham. Co. Ltd., Japan). Cholesterol content was calculated by subtracting HDL cholesterol content from total cholesterol.

3) weight, dietary intake and dietary efficiency

The weight gain, dietary intake and dietary efficiency of the rats bred for 3 weeks in each experimental diet were investigated in order to investigate the effect of the diet with the 3% Cultivator mixed extract on diabetic rats.

The weight gain was significantly higher in the group with the 3% Cultivator extract, and lower than in the normal group. The dietary intake was higher in the normal diabetic group than in the normal group or the 3% undetermined group, but there was no significant difference between the normal group and the 3% undetermined group. Dietary efficiency was highest in the normal group (17.61%) and lowest in the normal diabetes group (4.54%). The dietary efficiency of the group added with 3% L. oleracea extract was 12.03%, which was lower than that of the normal group.

TABLE 8

Weight, Dietary Intake, and Dietary Efficiency of Diabetic Rats

¹⁾ Mean ± standard deviation, ²⁾ Mean Duncan's multiple range test for samples (significantly p <0.05).

4) Effect on blood sugar drop

The blood glucose levels of diabetic rats bred for 3 weeks with the addition of 3% Cultivator mixed extract are shown in Table 9. Diabetic rats showed diabetes mellitus at 404.5 mg / dL, but the normal group was 108.6 mg / dL and 33.3% of the group with the extract added to 123.3 mg / dL, showing no significant difference between the two groups.

TABLE 9

Blood Sugar (mg / dL) in Diabetic Rats

¹⁾ Mean ± standard deviation, ²⁾ Mean Duncan's multiple range test for samples (significantly p <0.05).

5) Effect on blood lipid concentration

Serum lipid concentrations of diabetic rats bred for 3 weeks with the addition of 3% Cultivator mixed extract are shown in Table 10. Serum total cholesterol was not significantly different between the normal group and the 3% deficiency mixed extract group. The normal diabetic group was the highest at 102.25mg / dL. Triglycerides also showed the same trend as total cholesterol level, which was the highest in the normal diabetic group.

The high density cholesterol content was the lowest in the normal diabetic group (24.54mg / dL), and there was no significant difference between the normal group and the 3% unfertilized group. On the other hand, low-density cholesterol content was 39.16mg / dL in the normal diabetic group, and 29.37mg / dL in the normal group, and 31.41mg / dL in the 3% deficiency mixed extract group.

TABLE 10

Blood Lipid Concentrations in Diabetic Rats (mg / dL)

¹⁾ Mean ± standard deviation, ²⁾ Mean Duncan's multiple range test for samples (significantly p <0.05).

Example 6: Preparation of frying compound containing extract extract

In this embodiment, the composition for frying was prepared by using the extract of the compound.

Wheat flour (wheat: USA), wheat starch (wheat), modified starch preparation (modified tapioca starch, dextrin, glucose, sodium L-glutamate), corn flour, barley flour, red pepper seed powder, black pepper powder, garlic powder , Ginger powder was purchased from Taebaek food, refined salt, white sugar, and almond powder were purchased from Sinai Mart and Arabian gum from the dew country.

Freeze-dried extract was prepared in Example 1, the blender prepared in Fried powder. The preparation was made into the compounding ratio of Table 11 by preliminary experiment.

TABLE 11

Fried Powder Formulation Table

Example 7: Preparation of fried chicken using a composition for frying containing a compound extract extract

The chicken used in the present Example was prepared by dividing the leg and the breast by 150g each by purchasing hygienically treated raw chicken from Daegu Banyawol hypermarket. The frying cloth was prepared by stirring lightly by adding water of 31% of the weight of the frying powder using the frying powder prepared in Example 6, and then frying the frying oil (corn oil) temperature at 180 ± 5 ° C. for 10 minutes, After 5 minutes, a second frying at 180 ± 5 ° C. for 2 minutes to prepare chicken and cool.

The control group was prepared by cooling the fried chicken under the same conditions as in the formulation of the frying powder combination extract except for the deficiency mixture extract powder.

Example 8 Evaluation of Quality of Fried Chicken Prepared with a Composition for Frying Mixtures

Storage stability, color and sensory test of the fried chicken prepared in Example 7 was carried out, and all experiments except the sensory test were performed in 3 repetitions, and the mean ± standard deviation was evaluated. The mean value ± standard deviation is shown. Significance was verified by the Duncan multirange test of the SPSS-program.

1) Storage stability

The fried chicken prepared in Example 7 was stored for 4 weeks at 60 ° C., and the acid value and the peroxide value were measured to examine the change during storage. In other words, acid value is dissolved in 50 mL of a sample of fry cloth in 50 mL of solvent (ethanol: diethyl ether = 1: 2), added with 1% phenolphthalein indicator, and titrated with 0.01 N KOH ethanol (F = 1.000) and pale pink for 30 seconds. The Korean Society of Food Science and Nutrition.Handbook of experiments in food science and nutrition.Hoil Seoul Korea pp.203-205 (2000).

Peroxide value was measured by AOCS method (AOCS. Official Method and Recommended Practices of the American Oil Chemists 'Society 4th ed.Cd. 3-25. American Oil Chemists' Society, Champaign, IL, USA (1990)) Dissolve 5 g in 30 mL of solvent (aceric acid: chloroform = 3: 2), add 0.5 mL of saturated KI solution, stir for 1 min, add 30 mL of distilled water, and add 1% starch indicator to titrate with 0.01 N sodium thiosulfate (Na2S2O35H2O) solution. It was.

The acid value is an indicator of the scale of rancidity of fats and oils and is less than 1.00 under the Food Sanitation Law. During the frying, oxidation appeared to proceed, and the control group had an acid value of 0.92 on the 7th day of storage, and 1.19 on the 14th day of storage, and fry on the 21st day of storage of 0.74 and 1.01 on the 28th day of storage of 3% mixed extract.

Peroxide is also used as an indicator of the initial fat and loss of fats and oils, and when the fats and oils reach 60-100 meq / kg and animal fats reach 20-400 meq / kg, the storage period is induced. It is decided by period. In the case of the present invention, the control group had a peroxide value of 48.184 meq / kg at 21 days of storage and 65.732 meq / kg at 28 days of storage, and the fried powder group containing 3% mixed extract showed 39.211 even at 28 days of storage.

TABLE 12

Acid value (mg KOH / g)

^{1) The} composition without the deficiency mixture extract in Table 11, ²⁾ Mean Duncan's multiple range test for samples (significantly p <0.05).

TABLE 13

Peroxide value (meq / kg)

^{1) The} composition without the deficiency mixture extract in Table 11, ²⁾ Mean Duncan's multiple range test for samples (significantly p <0.05).

2) color

The color of fried chicken was measured using a Lovibond Auto Lovibond Tintometer (England), and the yellow (Y) and red (R) values were maintained by the Lovibond sacle. It was shown according to Analytical Method 2.3.16-71 (base station method, 1984).

The change in color during the frying storage is shown in Table 14. The yellowness and redness of the fried powder group containing 3% mixed extract were higher than those of the control group. After 7 days of storage, the yellowness and redness of the control group were higher than those of the fried powder group containing 3% mixed extract, but there was no significant difference, but from the 14th day of storage, the yellowness and redness of the control group were significantly higher. As time passed, the fried color of the control group was darker brown.

TABLE 14

Color (Yellow, Y / Red, R)

^{1) The} composition without the deficiency mixture extract in Table 11, ²⁾ Mean Duncan's multiple range test for samples (significantly p <0.05).

3) Sensory test

The fried chicken, which was left at room temperature for 2 hours after the second frying, was very good on a five-point scale for flavor, unpleasantness, crispyness, color taste, and overall taste by trained 25 sensory personnel (5 points), It evaluated as good (4 points), normal (3 points), bad (2 points), and very bad (1 point).

Sensory properties of the fries are shown in Table 15. As a result, the fried powder group containing 3% mixed extract was evaluated to have better flavor and crispness than the control group, and the overall acceptability was evaluated by the control group with a rating of 3.9 and the 3% mixed extract fried powder group with a rating of 4.2. The frying powder group containing% mixed extract was high.

TABLE 15

Sensory characteristics

^{1) The} composition without the deficiency mixture extract in Table 11, ²⁾ Mean Duncan's multiple range test for samples (significantly p <0.05).

Claims (6)

Washing, drying the roaster, and roasting at 200 to 250 ° C. for 10 to 15 minutes; Washing and drying the barley, respectively, and roasting at 190 to 230 ° C. for 9 to 13 minutes; Washing the corn stubble, lyophilizing and pulverizing to powder; Extracting 55 to 60% by weight of the roasted grains, 20 to 25% by weight of roasted barley and 18 to 23% by weight of corn beard powder with hot water; Lyophilizing the powder of the extract mixture to powder; And Mixing the compounder extract extract powder with fried flour Method for producing a composition for frying containing a compound extract extracts. The composition for frying containing antioxidant, hepatic protection, hypoglycemic lowering and a mixture of extracts for lowering cholesterol in the blood prepared according to claim 1 as an active ingredient. According to claim 2, wherein the composition for frying is 44 to 68% by weight wheat flour, 10 to 15% by weight wheat flour, 5 to 10% by weight tapioca preparation, 5 to 10% by weight corn flour, 3 to 4% by weight barley flour , Egg white powder 3-4% by weight, red pepper powder 0.5-1.5% by weight, black pepper 0.1-0.3% by weight, garlic powder 0.2-0.8% by weight, ginger powder 0.1-0.3% by weight, refined salt 1.0-1.5% by weight, white sugar 1.0 to 2.0% by weight, almond flour 0.2 to 0.5% by weight, gum arabic 0.1 to 0.3% by weight, baking powder 0.3 to 0.8% by weight and composition composition for frying extract 2 to 5% by weight. A frying cloth is prepared by adding 31% of the weight of the composition to the frying composition according to claim 2 or 3; Immersing and applying the food for frying on the frying cloth; First frying the food for frying coated with the frying cloth in oil at a temperature of 175 to 185 ° C. for 9 to 11 minutes; And 3 to 8 minutes after the first frying, the second frying for 1 to 3 minutes in oil at a temperature of 175 to 185 ° C .; Method for producing a fried food consisting of. According to the method of claim 4 fried foods prepared with a composition for frying containing antioxidants, liver protection, hypoglycemic lowering compound mixture extract for lowering blood cholesterol as an active ingredient. The fried food according to claim 5, wherein the fried food is fried chicken.