KR20150093516A - kneading composition using Scapharca subcrenata and manufacturing method of pastry, bread - Google Patents

Abstract

The present invention relates to a kneading composition using Scapharca subcrenata and a manufacturing method of pastry and bread using the same wherein blood cockles can be eaten by anyone with ease by applying Scapharca subcrenata having excellent nutrients to an ingredient for pastry and bread, and the composition has enhanced functionality of curbing and improving obesity.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a kneading composition,

The present invention relates to a dough composition using a slaked film, and a method for manufacturing bread and confection using the same, and can utilize the slaked film having superior nutritional content as a material for bread and confectionary, so that anyone can easily eat the ear drum and suppress the obesity The present invention relates to a dough composition having enhanced functionality and a method for producing bread and cookies using the dough composition.

As the level of living has improved recently, consumers' preferences for foods have become more diverse and advanced, and they tend to prefer processed foods that are easy to cook and have a high preference for taste.

Among them, sweets and breads have been transformed into westernization of eating habits and convenient eating habits, and as a substitute for rice, consumption has increased greatly. Recently, sweets and bread have been studied in the direction of containing various functional materials which can improve the usability out of the conventional manufacturing method using flour or rice flour.

In particular, studies on functional sweets and breads that prevent obesity and have diet effects have been reported.

Obesity is one of the most common malnutrition disorders in the world. Obesity is a phenomenon in which extra calories are accumulated in the body in the form of fat in the body by consuming excessive calories compared to the calories consumed.

Obesity is thought to be caused by various causes such as genetic influences, environmental influences due to westernized diet, and psychological effects due to stress. However, the precise cause and mechanism of obesity has not been established yet. However, since obesity can act not only as a problem of obesity itself, but also as a cause of diseases such as cardiovascular disease or diabetes (Manson, et al., New England J. Med., 333, pp677-685, 1995; JAMA, 282, pp1523-1529, 1999). There is a growing interest in the treatment of obesity worldwide. As a result, the market size of food, health functional food, and pharmaceuticals for obesity control is increasing year by year.

Korean Patent Laid-Open Publication No. 2013-0136095 discloses a process for producing citrus chocolate confectionery, and Korean Patent No. 0750952 discloses a functional baking dough composition containing germinated buckwheat powder, bread, and a process for producing the same.

However, the conventional techniques described above have an anti-obesity effect or a diet effect, but there is no basis for supporting it, so that it is difficult to recognize such functionality in practice.

In addition, although various natural materials have conventionally been used as materials for bread and confectionery, there is no report yet that the eardrum is used as a food processing material such as bread and pastry.

The eardrum belongs to Arcoida and Arcidae, and about 140 species have been reported in the world, but there are 16 species in Korea. An industrially important species is Scapharca broughtonii ), a new eardrum ( Scapharca subcrenata ) and the reference membrane ( Tegillarca granosa ), characterized by red body fluid and red meat.

The main amino acids of the eustachian tube are taurine, glycine, alanine, glutamic acid, phenylalanine and aspartic acid. Inorganic components are phosphorus, sodium, magnesium, iron and calcium.

However, until now, eardrums are mainly consumed in the traditional way of boiling in boiling water, edible or edible in soy sauce or seasoned soy sauce. In the future, the development of new processed products will be based on consumers' diverse preferences and dietary habits. There is a need to increase the expansion and added value.

Accordingly, the present inventors focused on the nutritional value of the new eardrum and confirmed that it can be used as a raw material for bread and confectionery while studying it, thus completing the present invention.

The present invention utilizes a leaking film having excellent nutritional content as a material for bread and pastry, so that anyone can easily ingest the eardrum as a food, and at the same time has an effect of suppressing and improving obesity, And a method for producing the same.

In order to accomplish the above object, the dough composition of the present invention comprising a new tampon ( Scapharca subcrenata ) or powder.

The leaking membrane is characterized by being a boiled and cooked mature eardrum.

The dough composition further comprises plant extracts extracted from at least one selected from the group consisting of ganoderma, gentian leaves, green tea, marine oil, oats, and seaweed, and has an anti-obesity effect.

In order to accomplish the above object, the present invention provides a method of manufacturing bread and cookies using the dough composition.

As an example of the method for producing bread, it is preferable that 40 to 80 parts by weight of water, 40 to 80 parts by weight of milk, 20 to 60 parts by weight of egg, 1 to 4 parts by weight of baking powder, Adding 15 parts by weight of the dough composition and kneading to obtain the dough composition; Aging the dough composition at a temperature of 20 to 30 DEG C for 20 to 60 minutes, followed by secondary aging for 30 to 90 minutes at a low temperature of 4 to 10 DEG C; Adding the sausage into the dough composition after the primary and secondary aging, molding and sieving the mixture at a low temperature of 4 to 10 ° C for 10 to 30 hours; Applying a pizza sauce to the surface of the third aged dough composition; The top of the dough composition is baked in an oven after topping up with pimento, carrot, onion, pepper, ham, cheese, mature earthenware and tomato ketchup on the kneaded composition of the pizza sauce to obtain pizza bread.

As another example of the method for producing bread, 40 to 80 parts by weight of water, 40 to 80 parts by weight of milk, 20 to 60 parts by weight of eggs, 5 to 15 parts by weight of a slice of a new tympanic membrane or 5 to 15 parts by weight of powder are added to 100 parts by weight of wheat flour Obtaining the dough composition; Aging the dough composition at room temperature of 20 to 30 DEG C for 10 to 30 minutes; Filling the aged dough composition with cow containing matured sludge and then molding and then applying bread crumb to the surface; And frying the dough composition coated with the bread crumbs in oil to obtain a croquet.

As an example of the method for manufacturing the confectionery, 30 to 50 parts by weight of shortening, 40 to 60 parts by weight of butter, 50 to 80 parts by weight of sugar, 70 to 90 parts by weight of egg, 20 to 30 parts by weight of sweet potato starch, Adding 5 to 15 parts by weight of a slice or powder of the composition to the kneaded mixture and kneading to obtain the dough composition; Aging the dough composition at room temperature of 20 to 30 DEG C for 10 to 30 minutes; Shaping the aged dough composition into a thin shape; And baking the molded dough composition in an oven to obtain a cookie.

As described above, according to the present invention, a leaking film having excellent nutritional composition is used as a material for bread and confectionery, so that anyone can easily take a leaking film as a food. Therefore, it is possible to expand the application area of new eardrum and increase the added value of new eardrum by developing new processing products.

In addition, it is possible to increase antioxidant activity by mixing the extracts of Ulgum, Paeilin, Green tea, Corn oil, Seaweed, Seaweed, and Seaweed with the new eardrum and adding them to bread and confectionery. In addition, it has an effect of suppressing and improving obesity, so it can be very useful for dieting and health.

Figure 1 shows the result of SDS-PAGE of pepsin-solubilized collagen (PSC) in the reference membrane and the new tympanic membrane,
2 to 3 are graphs showing the results of electron donating ability analysis for 48 natural substances,
FIGS. 4 to 9 are graphs showing changes in acid value at room temperature with respect to time of each new eardrum by mixing 6 kinds of plant extracts by weight of 1, 3, and 5%
10 is a graph showing changes in acid value at room temperature with respect to a new eardrum not containing a plant extract,
Figs. 11 and 12 are graphs showing changes in body weight of male and female mice, respectively, as a result of animal experiments.
13 to 21 are graphs showing blood analysis results of an animal after an animal experiment.

Hereinafter, a dough composition using a new film according to a preferred embodiment of the present invention, and a method for manufacturing bread and cookies using the same will be described in detail.

The dough composition according to one embodiment of the present invention contains a slice or powder of fresh eardrum.

Kkomak eardrum, also known as a type of shellfish that belong to arcoida (Arcoida) Stone jogaegwa (Arcidae), but the 140 species reported in the country, the world's ark shell (Scapharca broughtonii ), a new eardrum ( Scapharca subcrenata ), and reference membrane ( Tegillarca granosa ).

In the present invention, a new eardrum ( Scapharca subcrenata ) is used. Compared to other types of eardrums, they are much more expensive and cheaper in terms of supply and demand. In addition, the membrane is rich in amino acids and inorganic components, which is advantageous in terms of nutrition. In addition, extractive nitrogen or free amino acid, which plays an important role in flavoring, is contained in the new eardrum, which is advantageous in terms of preference.

It is preferable to use the leak membrane in the form of a ripening eardrum rather than a raw membrane. Compared to the viable membranes, the dormant eosinophil can enhance preservation and increase the content of free amino acids, nucleic acid-related substances, and inorganic ingredients.

The dormitory is boiled and cooked. For example, the vital membrane is boiled in boiling water at 100 to 120 ° C for 20 to 40 seconds, and then the skin is removed. The peeled dormant eardrum is contained in the dough composition in the form of chopped pieces.

Also, the leached film may be contained in the dough composition in powder form. In this case, the viable membrane or the mature eardrum may be lyophilized and pulverized to obtain a new eardrum powder.

The dough composition of the present invention is formed by mixing a flake and a film in a certain ratio. For example, 5 to 15 parts by weight of a new eardrum may be mixed with 100 parts by weight of wheat flour. Here, the slurry mixed in flour is in the form of finely divided pieces or powder as described above.

The dough composition of the present invention may further contain water or milk, egg, etc. which can flour. It is needless to say that it is possible to include known ingredients, additives, natural seasoning, and the like which are accepted as foodstuffs.

The dough composition of the present invention can be shaped into a certain shape and then baked, fried or steamed to produce bread, sweets, rice cakes and the like.

Bread and sweets include both conventional breads and confectionery such as pizza bread, croquette, cookies, custards, muffins, croissants, buckets, donuts, cakes, pies, biscuits, The rice cakes include white rice cakes, steamed rice cakes, rice paddies, inflorescence rice cookies, bean cakes, slices, and dumplings, which are steamed and boiled in the dough composition.

As an example of bread, pizza bread may be prepared as follows.

Adding 40 to 80 parts by weight of water, 40 to 80 parts by weight of milk, 20 to 60 parts by weight of eggs, 1 to 4 parts by weight of baking powder, 5 to 15 parts by weight of a new tympanic membrane or powder to 100 parts by weight of wheat flour, To obtain a dough composition. Then, the dough composition is aged first at 20 to 60 minutes at room temperature of 20 to 30 DEG C, followed by secondary aging at a low temperature of 4 to 10 DEG C for 30 to 90 minutes. The flavor can be added through the primary ripening at room temperature and the secondary ripening at low temperature.

After the primary and secondary aging, adult finger sized sausage is put into the dough composition and the dough composition is shaped into a certain shape. After molding, the mixture is aged at a low temperature of 4 to 10 DEG C for 10 to 30 hours. Through the third aging, the texture of the dough composition increases the viscosity and increases the texture.

After the third aging, the pizza sauce is evenly applied to the surface of the molded dough composition and the topping material is then placed on top of the molded dough composition and topped. Use topping ingredients such as bell pepper, carrots, onions, peppers, ham, cheese, fresh tuna, and tomato ketchup. The topping materials use an appropriate amount according to conventional methods. The reclaimed membrane used as a topping material can be used in its entirety or cut into 2 to 4 pieces. The dwelling membrane may be used in a proportion of 10 to 20% by weight of the total weight of the topping material.

The topping ingredients are all raised and placed in an oven and baked at about 160 to 180 DEG C for 15 to 30 minutes to make pizza bread.

As another example of bread, a croquette can be prepared as follows.

40 to 80 parts by weight of water, 40 to 80 parts by weight of milk, 20 to 60 parts by weight of eggs, 5 to 15 parts by weight of a slice of a new eardrum or 5 to 15 parts by weight of powder are added to 100 parts by weight of wheat flour to obtain a dough composition. Then, the dough composition is aged at room temperature of 20 to 30 DEG C for 10 to 30 minutes. Next, prepare the cow to be filled in the dough composition. Cut the meat and vegetables into small pieces, add the spices, roast it, steam it and mix it with mashed potatoes and roasted meat and vegetables. The dwelling membrane may be used in a proportion of 10 to 20% by weight based on the total weight of the cow.

After the cow is prepared, the cow dough composition is filled into the aged dough composition, molded into a uniform shape, and the bread crumb is applied to the surface. Then, the dough composition coated with bread crumbs is fried in oil at 160 to 200 DEG C to prepare a croquette.

As an example of a cookie, a cookie may be manufactured as follows.

30 to 50 parts by weight of shortening, 40 to 60 parts by weight of butter, 50 to 80 parts by weight of sugar, 70 to 90 parts by weight of egg, 20 to 30 parts by weight of sweet potato starch, 15 parts by weight are added and kneaded to obtain a dough composition. Then, the dough composition is aged at room temperature of 20 to 30 DEG C for 10 to 30 minutes. Next, the aged dough composition is sliced to a thickness of about 0.7 cm using a plunger, and then molded using a mold. Then, the molded dough composition is baked in an oven at a temperature of 180 ° C. and a temperature of 130 ° C. for 13 to 15 minutes to prepare a cookie.

Meanwhile, the dough composition according to another embodiment of the present invention may further contain a plant extract extracted from at least one selected from the group consisting of Korean ginseng, white papaya leaf, green tea, marine oil, olive oil and seaweed. Based on 100 parts by weight of the eardrum, the plant extract may be mixed in a proportion of 1 to 10 parts by weight.

The plant extracts have excellent antioxidant activity and inhibit the oxidation of lipid contained in the new eardrum, thereby preventing rancidity and increasing storage. In addition, animal experiments have shown that plant extracts have an anti-obesity effect that suppresses and improves obesity.

Each plant extract can be extracted by various methods. For example, the extraction solvent may be added in an amount of 2 to 20 times the weight of the extracting solvent to any one selected from the group consisting of Korean ginseng, radish oil, corn oil, white pearl leaf, seaweed and green tea, and then subjected to hot water extraction, Extraction method or the like. As the extraction solvent, at least one selected from water, a lower alcohol having 1 to 4 carbon atoms, a polyhydric alcohol, or a mixture thereof may be used. As the lower alcohol having 1 to 4 carbon atoms, methanol, ethanol and the like can be used. As the polyhydric alcohol, butylene glycol, propylene glycol, pentylene glycol and the like can be used. Mixtures of water and lower alcohols, mixtures of water and polyhydric alcohols, mixtures of lower alcohols and polyhydric alcohols, or mixtures of water and lower alcohols and polyhydric alcohols can be used as the mixture.

The thus extracted koi extract, Odie extract, Corn oil extract, White pear leaf extract, Seaweed extract and Green tea extract are contained in the dough composition alone or in a mixture of two or more.

Hereinafter, the present invention will be described with reference to the following examples. However, the following examples are intended to illustrate the present invention in detail, and the scope of the present invention is not limited to the following examples.

<Component analysis of eardrum>

Archeopteryx ( Scapharca broughtonii ), a new eardrum ( Scapharca subcrenata ) and the reference membrane ( Tegillarca the chemical composition, extractive nitrogen, amino acids, amino acid coupling, ATP-related compounds, betaine (betaine) acids, TMAO (trimethylamine oxide), TMA (trimethylamine), creatine, creatinine were analyzed in granosa).

1. Materials and Methods

Experimental materials were purchased from Yeosu, Jeollanam-do, Korea in May 2013, and then frozen at 40 ° C for storage.

Extract preparation was performed by the method of Stein and Moore (1954), and ATP-related compound analysis was performed by Nakajima et al. (1961). Extracted nitrogen was analyzed by micro-Kjeldahl method and free amino acid was analyzed by biochemical analysis using an automatic analyzer for amino acids. The bound amino acids were analyzed by acid hydrolysis followed by free amino acid analysis. ATP-related compounds were analyzed by Kitada et al. (1983) method and Betaine species by HPLC according to Park et al. (1990). TMAO and TMA were analyzed by Bullard and Collins (1980) and Bystedt et al. (1959), and crearine and creatinine by Niuima (1961) and Yatzidis (1974) colorimetric methods.

2. Experimental results

(1) general components

The results of the general composition analysis for three kinds of membranes are shown in Table 1 below.

division Moisture (wt%) Crude protein (wt%) Crude fat (wt%) Views min (wt%) Glycogen (wt%) sum Shellfish 78.7 11.5 1.5 2.3 6.0 100.0 New eardrum 78.1 14.8 1.5 2.4 3.2 100.0 Reference membrane 77.5 14.3 1.0 2.2 5.0 100.0

Referring to the results shown in Table 1, the water content of the arched shell, the new membrane, and the reference membrane ranged from 77.5 to 78.7%, which was the lowest as 77.5% for the reference membrane and 78.7% for the arborescens, while the crude protein content was 11.5% And the new eardrum was the highest at 14.8%.

And crude lipid and salivary glands were 1.5% on average, and the number of inquiry was 2.2 ~ 2.4%. The concentrations of Glycogen were 6.0% and 5.0% in the shell and the eardrum respectively, and 3.2% in the new eardrum. As a result of analysis, except for glycogen content of new tympanum, crude protein and crude fat and crude protein were relatively high.

(2) X-minute nitrogen

The analytical results for the x-minute nitrogen are shown in Table 2 below.

division Shellfish New eardrum Reference membrane Extract Nitrogen (mg / 100g) 479 506 432

As shown in Table 2, the contents of the extracellular nitrogen of the three kinds of eosinophils were 479 mg / 100 g, 506 mg / 100 g and 432 mg / 100 g on the average in the arborea, the new eardrum and the eardrum, . Extracted nitrogen is known to play an important role in the taste, and the high extractive nitrogen content of the new eardrum is likely to increase preference.

(3) free amino acids

The results of analysis for free amino acids are shown in Table 3 below.

division Shellfish New eardrum Reference membrane Taurine 641 724 722 Hypotaurine 73 94 94 Phosphoethanolamine One One 2 Aspartic acid 73 57 128 Threonine 27 6 10 Serine 10 6 8 Asparagine 6 2 One Glutamic acid 209 138 106 Glutamine 30 10 10 Sarcosine 0 0 0 alpha -aminoadipic acid 26 31 14 Proline 59 54 54 Glycine 224 249 91 Alanine 113 122 145 Citrulline 0 0 0 alpha -amino-n-butyric acid One One One Valine 7 8 10 Cystine 0 15 10 Methionine 4 4 2 Cystathionine 2 0 0 Isoleucine 5 4 4 Leucine 10 7 10 Tyrosine 18 11 11 β-domain 250 225 227 Phenylalanine 15 8 8 beta -amino-iso-butyric acid 0 2 One γ-amino-n-butyric acid One One 2 Ethanol amine 6 7 7 Ornithine 6 8 6 Lysine 19 15 16 Histidine 48 32 29 Arginine 119 115 60 Total 2,003 1,957 1,789

From the results of Table 3, 28 free amino acids were detected in the arborescens, total amount was 2,003 mg / 100 g, and 29 kinds of free amino acids were analyzed in the new eardrum. , Total amount of 1,957mg / 100g, reference membranes were 29 kinds of free amino acids such as new tympanic membrane, total amount was 1,789mg / 100g, and 29 kinds of free membrane and reference membrane were detected, The highest.

The free amino acids of taurine (641mg / 100g), β-alanine (250mg / 100g), glycine (224mg / 100g), glutamic acid (209mg / 100g), arginine ), The free amino acids occupying 77.7% of the total. In the new eardrum, taurine (724mg / 100g), glycine (249mg / 100g), β-alanine (225mg / 100g), glutamic acid (138mg / 100g), alanine And 6 kinds of the same amino acids, but free amino acids were 80.4% of the total amount. In the case of reference membranes, free amino acids containing more than 100 mg / 100 g of taurine (722 mg / 100 g), β alanine (227 mg / 100 g), alanine (145 mg / 100 g), aspartic acid / 100g), and the contents of five amino acids accounted for 74.2% of the total free amino acids.

The free amino acids of taurine, taurine, glutamic acid, alanine, and taunune were found to be about 1.1 times higher than those of the new membrane. In addition, β-alanine was about 1.1 times higher than that of the new tympanum and reference membranes, and the new tympanum and reference membranes did not show much difference. In glutamic acid, all three species showed a difference of about 1.5 times compared to that of the new membrane and about 2.0 times greater than that of the reference membrane. In alanine, the reference membrane was about 1.3 times higher than that of the eggshell, 1.2 times And the new eardrum was about 1.1 times higher than the shell. The content of taurine in the total amount of free amino acids was 32.0% in the shell, 37.0% in the new tympanic membrane, and 40.4% in the reference membrane.

(4) Binding amino acids

The results of the analysis for the bound amino acids are shown in Table 4 below.

division Shellfish New eardrum Reference membrane Aspartic acid 64 55 23 Threonine 39 37 24 Serine 13 31 20 Glutamic acid 45 97 47 Sarcosine 0 18 46 alpha -aminoadipic acid 121 0 12 Proline 110 19 0 Glycine 6 35 24 Alanine 9 35 14 Citrulline 11 13 10 Valine 27 37 25 Cystine 79 8 One Methionine 33 11 3 Cystathionine 28 One 0 Isoleucine 14 23 13 Leucine 12 35 22 Tyrosine 0 31 14 β-domain 41 69 33 Phenylalanine 23 34 21 beta -amino-iso-butyric acid 0 One 6 γ-amino-n-butyric acid 13 2 3 Ethanol amine 12 8 8 Ornithine 3 4 6 Lysine 12 44 28 Histidine 6 45 25 Arginine 2 45 15 Total 723 738 443

As shown in Table 4, the total amount of bound amino acids was 723 mg per 100 g of the shellfish and 36.1% of the total free amino acids was hydrolyzed by hydrolysis of extracts of three kinds of eosinophils. Five amino acids were identified as the binding amino acids of the arkshell in the order of α-aminoadipic acid (121 mg / 100 g), proline (110 mg / 100 g), cystine (79 mg / 100 g), aspartic acid (64 mg / 100 g) and glutamic acid The total amount of bound amino acids accounted for 58.0%.

The total amount of bound amino acids in the new tympanum was 738mg / 100g and the content of free amino acids was 37.7%. The content of glutamic acid (97mg / 100g), β-alanine (69mg / 100g), aspartic acid 45mg / 100g) and arginine (45mg / 100g), respectively. The contents of 5 kinds accounted for 42.1% of total amino acids.

The content of glutamic acid (47mg / 100g), sarcosine (46mg / 100g), β-alanine (46mg / 100g) was the highest among the three types of membranes, (33mg / 100g), lysine (28mg / 100g), histidine (25mg / 100g) and valine (25mg / 100g) in order of total amino acid content.

Glutamic acid was the most frequently detected binding amino acid in all three membranes, and the amount and type of other amino acids were different.

(5) ATP-related compound

The results of analysis on ATP-related compounds are shown in Table 5 below.

division Shellfish New eardrum Reference membrane ATP 2 8 9 ADP 14 26 18 AMP 39 48 64 Inosine 5-monophosphate 9 17 9 Inosine 10 12 13 Hypoxanthine One 3 4 Total 75 114 117

ATP, ADP, AMP, IMP, inosine and hypoxanthine were detected in the three types of ATP-related compounds in the tympanic membrane, and the total amounts of ATP-related compounds were 75 mg / 100 g , 114 mg / 100 g, and 117 mg / 100 g, respectively, and the lowest value was 75 mg / 100 g in the arborescens. The contents of AMP and IMP related to taste components were found to be highest with 39mg / 100g, 9mg / 100g, 48mg / 100g, 17mg / 100g and 64mg / 100g and 9mg / The eardrum was found to be slightly lower.

(6) Betaine species

The results of Betaine analysis are shown in Table 6 below.

Betaines Shellfish New eardrum Reference membrane Glycinebetaine 253 271 297 γ-butyrobetaine 0 One One Homarine 58 54 45 Trigonelline 8 5 trace Total 319 331 342

As a result of analysis of betaine species of three kinds of eustatic membranes, glycinebetaine, homarine and trigonelline were analyzed in the arboresa, and glycinebetaine, γ-butyrobetaine, homarine and trigonelline were extracted in the new eustachian tube and reference membrane. The total amount of Betaine was 319mg / 100g, 331mg / g and 342mg / g in the arkine, new tympanic membrane and tympanum, respectively. The glycinebetaine contents were 253mg / g, 271mg / g and 297mg / %, 86.8%, respectively, and contents were in the order of reference membrane, new membrane,

Homarine content was lowest in reference membrane, 58 mg / 100 g in new membrane, 54 mg / 100 g in new membrane, 45 mg / 100 g in reference membrane, and trace amounts of γ-butyrobetaine and trigonelline were detected.

(7) Other detection substances

The results of analysis for other detection substances are shown in Table 7 below.

division Shellfish New eardrum drumhead Trimethylamine oxide 23 40 48 Trimethylamine 3 14 20 Creatine 7 9 11 Creatinine 0 0 0 Ammonia 8 11 10

Trimethylamine oxide (TMAO) content was found to be 23, 40 and 48 mg / 100 g in the arched shell, the new membrane, and the reference membrane, respectively. And TMA (trimethylamine) content was 3, 14, 20mg / 100g and the reference membrane was also the highest.

Creatine and creatinine did not detect creatinine. The content of creatine was 7mg / 100g, 9mg / 100g, and 11mg / 100g, respectively. The reference membrane was the highest with TMAO and TMA, Respectively.

As a result of the above-mentioned component analysis, there was no significant difference in the contents of the three kinds of eustachian membranes. Therefore, it is desirable to utilize a membrane that is advantageous in terms of supply and demand because the production amount is much higher and cheaper. Especially, it is considered that leek membranes are rich in extractive nitrogen and free amino acids, which play an important role in flavoring, and are suitable for processing as food.

<Collagen Extraction Experiment>

Collagen is the major structural protein of the connective tissue, accounting for more than 30% of the total protein content in terrestrial vertebrates (Nakamura et al., 2003). With the development of cDNA cloning technology, 29 genetically different collagen Molecular species is known (PubMed; http://www.ncbi.nlm.nih.gov/pubmed). Collagen has been produced mainly from the bones and skins of cattle and pigs, but land animal collagen has been increasingly interested in extracting collagen from marine animals that can substitute for safety problems such as mad cow disease, pig cholera, and foot and mouth disease (Sadowska et al., 2003; Yoo et al., 2008).

Most of the collagen extracts of marine animals in Korea are mostly made from squid and fish shells, fish bones and scales (Yoo et al., 2008), and there is no research on collagen of shellfishes both domestically and internationally. Therefore, in this experiment, the nutritional characteristics of the reference membrane and the new tympanic membrane were investigated, and Pepsin-solubilized collagen (PSC) was prepared from the edible part.

1. Materials and Methods

The reference membranes and membranes used in the experiment were purchased alive in the fish market in Yeosu, Jeonnam. The purchased reference membranes and fresh membranes were immediately transferred to the laboratory and frozen (-45 ° C) until the edible portion was separated from the shell and used.

The cryopreserved reference membrane and the edible parts of the new eardrum were homogeneous and analyzed by general components according to the AOAC method (1995). Moisture was analyzed using an automatic analyzer (KJELTEK auto sampler system 1035 analyzer, Sweden) using an automatic moisture analyzer (HR 73, halogen moisture analyzer, Japan) using a normal pressure heating drying method and a Kjeldahl nitrogen determination method (N × 6.25) (Soxtec 2050 auto extraction unit, Sweden) using ether extraction with Soxhlet extractor, Soxtec 2050 auto extraction unit (Sweden) using ether extraction with crude extract, (EYELA Electric furnace TMF-3100, Japan).

2. Preparation of Pepsin-solubilized collagen (PSC)

Reference extracts were obtained according to Yoshinaka et al. (1985) and Hwang et al. (2007) in order to extract pepsin-solubilized collagen from the edible parts of membranes and new eardrum. That is, in order to block the effect of endogenous proteolytic enzymes in meat and remove the non-collagenous proteins, the cryopreserved reference membrane and the new tympanic membrane were immersed in a low temperature (5 ° C) state at a concentration of 0.1 M NaOH &lt; / RTI &gt; Then, the mixture was stirred for 24 hours and centrifuged (4 占 폚, 10,000 占 g) for 20 minutes to remove the supernatant. This alkaline extraction was repeated 5 times and then washed three times with cold distilled water to obtain residues after alkali extraction (RS-AL). To the obtained RS-AL, 0.5 M acetic acid was added 10 times (v / w) of the initial amount of test sample. Pepsin was further added 1/20 times (v / v) of the initial sample amount and further stirred at low temperature for 24 hours. The sample was collected by centrifugation (4 ° C, 10,000 × g), and 2M NaCl was added to the supernatant. After stirring for 24 hours, a salt precipitate was obtained by centrifugation (4 ° C., 10,000 × g). The obtained precipitate was put into a dialysis membrane (Cell sep., USA) and dialyzed in cold distilled water to obtain pepsin solubilized collagen.

3. Amino acid analysis of the membranous PSC

After removing moisture using a freeze dryer (SFDSF-24, Samwon, Koera), 0.5 g of the sample was weighed into an 18 ml test tube, and 3 ml of 6N HCl was added to the PSC obtained from the edible portion of the membrane and the new eardrum. The test tube was sealed. The sealed test tube was hydrolyzed in a heating block at 121 ° C for 24 hours. Remove the acid with a rotary evaporator at 50 ° C and 40 psi, and dilute with 10 ml of sodium loading buffer. Take 1 ml of membrane filter (0.2 ㎛) Filtered and quantitatively analyzed with an amino acid analyzer (S-433H, SYKAM GmbH, Germany). The HPLC analysis conditions were cation separation column (4.6 ⊥ 150 mm, LCA K06 / Na), column temperature 57-74 ° C, buffer flow rate 0.45 ml / min and reagent flow rate 0.25 ml / min , The pH range of the buffer was 3.45 ~ 10.85, and the wave length was 440 nm and 570 nm.

4. SDS-PAGE of eustatic PSC

SDS-PAGE (sodium dodecyl sulfate polyacrylamide gel electrophoresis) was performed according to the method of Laemmli (1970) to confirm the protein molecular weight of PSC extracted from the reference membrane and the new tympanic membrane. The PSCs of the reference membranes and the new membranes were lyophilized with a vacuum freeze dryer (SFDSF-24, Samwon, Koera) and resuspended in a sample buffer (50 mM Tris-HCl, pH 7.5; 50% glycerin, 1% SDS, 0.02% 1 mg / ml, vortexed, and denatured at 95 ° C for 5 minutes to prepare a sample. The electrophoresis was carried out using a Mini-protein tetra cell (Bio-rad Laboratories, Hercules, USA) at 200 V and 35 mA / gel under the conditions of 3% stacking gel and 7.5% Respectively. The protein band was stained and discolored by four steps in a solution of Coomassie brilliant blue (CBB), 2-propanol and acetic acid in a stepwise manner according to Fairbanks et al. (1971). The marker used to determine the molecular weight of the sample was SDS-PAGE Molecular Weight Standards (Bio-Rad Laboratories, High range, USA).

5. Experimental results

(1) general components

   The analytical values of the general components of the reference membrane and the new eardrum are shown in Table 8 below.

division Moisture (wt%) Crude protein (wt%) Crude lipid (wt%) Crude ash (wt%) Reference membrane 88.1 ± 3.2 7.2 ± 0.1 0.6 ± 0.2 1.7 ± 0.0 New eardrum 86.1 ± 2.4 8.2 ± 0.1 1.1 ± 0.0 1.5 ± 0.0

Referring to Table 8, the moisture content of the reference membrane edible portion was the highest at 88.1 ± 3.2%, crude protein was 7.2 ± 0.1%, crude fat was 0.6 ± 0.2%, and whey protein was 1.7 ± 0.0%. Moisture contents in the new eardrum were 86.1 ± 2.4%, crude protein was 8.2 ± 0.1%, crude fat was 1.1 ± 0.0%, and asked protein was 1.4 ± 0.0%. Moisture and ash were lower than those of the reference membrane, and crude protein and crude lipid were higher than those of the reference membrane.

(2) Amino acid composition of PSC

The amino acid composition of pepsin-solubilized collagen (PSC) in reference membranes and new membranes is shown in Table 9 below.

Amino acid Mg / 100 g of protein Reference membrane New eardrum Aspatic acid 4.3 4.3 Threonine 2.9 2.8 Serine 2.5 2.2 Glutamic acid 12.0 13.2 Proline 11.1 11.0 Glycine 13.1 17.9 Alanine 4.7 5.2 Cystine 0.1 0.1 Valine 4.5 4.5 Methionine 2.4 2.3 Isoleucine 1.1 1.2 Leucine 2.4 2.3 Tyrosine 3.8 4.0 Phenylalanine 1.8 1.4 Histidine 0.8 0.8 Lysine 1.3 1.1 Ammonia 2.5 2.6 Arginine 2.5 2.9 Total 73.8 79.8

In the amino acid composition of the PSC extracted from the reference membrane and the new eardrum, the reference membrane and the new membrane were 13.1 g / 100 g and 17.9 g / 100 g, respectively, and the reference membrane and the new membrane were 11.1 g / 100 g, 11.0 g / 100 g. Glutamic acid showed 12.0g / 100g and 13.2g / 100g of reference membrane and new membrane, respectively. The ratio of glycine, proline and glutamic acid to total amino acids was 49.0% for reference membrane and 52.7% for new membrane.

Bile-type collagen is characterized by high water-oxidation rate of lysine and high sugar-binding hydroxylysine in which glucosyllactose is bonded to hydroxyl group of hydroxylysine with O-glycoside (Ochiai et al. al., 1985; Watabe et al., 1986). In this experiment, the water oxidation rate of hydroxyribonuclease to the tympanic membrane and the new tympanic membrane is not known, but it seems to be rich in glycosylated hydroxylysine similar to the gastropods of molluscus, the closest lineage.

(3) SDS-PAGE of PSC

SDS-PAGE results of Pepsin-solubilized collagen (PSC) in reference membranes and new membranes are shown in FIG. In Fig. 1, MP: Marker protein, A is the PSC of the reference membrane, and B is the PSC of the new eardrum.

1, it was confirmed that collagen components were contained in both the reference membrane and the new eardrum.

<Characteristics of the ingredients before and after the ingestion of the new eardrum>

In this experiment, we investigated the food composition characteristics before and after boiling of the new eardrum.

1. Experimental material

The new membrane was purchased in June 2013 at the Suhyup Market in Yeosu, South Jeolla Province. The thickness of the membranes used was 20.6 ~ 23.8g, 2.3 ~ 2.6cm, 3.8 ~ 4.5cm, and 3.0 ~ 3.3cm, respectively.

The purchased membrane was transported to the laboratory and then used as an analytical sample before disinfection. After the dipping, the sample was taken out of boiling water at 120 ℃ for 30 seconds and then extracted from the dipping sauce of Yeosu Seaweed Co., Ltd., a fishery company located in Yeosu city. Growth and nutrition were stored in freezer at -40 ℃ for analysis.

2. Experimental Method

(1) General composition analysis

The general components were measured according to the A.O.A.C method (1990) by using the atmospheric pressure heating drying method, the semi-micro Kjeldahl method for crude protein, the Soxhlet method for crude fat, the dry method for the crude fat, and the Somogy method for the reducing sugar.

(2) Measurement of lipid fraction and fatty acid composition

The total lipid was extracted by the Bligh and Dyer method (1959) and the fraction was separated into nonpolar lipid and polar lipid and fractionated by TLC (Thin layer chromatograpy). Methanol: acetic acid: water (25: 15: 4: 2, v / v), and the polar lipids are chlroform: methanol: acetic acid: v) mixed solvent was used. Identification was performed by comparing the Rf value with each standard product, and the composition ratio (%) of the lipid components fractionated by a TLC scanner (Shimadzu Co. LTD., CS-900, Japan) was calculated (Ha, 1982). The fatty acid composition was analyzed by GLC (gas liquid chromatography, 5890 series II GLC, Hewlett Packard Co., USA). The column temperature was raised from 160 ° C to 230 ° C, the detector (FID) temperature was 250 ° C, the nitrogen gas flow rate was 35mL / min, min. Identification of each fatty acid was carried out by retention time and wquivalent chain length (ELC) method.

(3) Quantification of free amino acids

Samples were pretreated and assayed and quantified with an automatic amino acid analyzer (Pharmacia biotech, Biochrom 20, England).

(4) Quantification of nucleic acid-related substances

The samples were pretreated and analyzed as HPLC (High Performance Liquid Chromatography, Shimadzu Co. LTD., LC-10A, Japan). The retention times of the nucleic acid-related substances in each sample were compared with those of standard products Calibration curves were generated and calculated. As a HPLC analysis condition, μ-Bondapak C₁ (3.9 mm I.D30 cm) was used as a column, and a mobile phase was used at a flow rate of 1 mL / min with 0.04 M KH₂PO₄ and 0.06 M K₂HPO₄ at a flow rate of 254 nm.

(5) Analysis of inorganic components

Phosphorus in the sample solution was colorimetrically determined by the molybdenum blue method (Japan Pharmaceuticals, 1986) and sodium, calcium, iron, magnesium, manganese, copper and zinc were used by Horwitz (1975) and Underwood (1979). The measurement of the inorganic components was carried out by an atomic absorption spectrophotometer (Shimadzu Co. LTD., AA-650 IGS, Japan), and the content of elements was calculated from the calibration curve for each standard solution of each metal.

3. Experimental Results

(1) general components

Table 10 shows the general components of the growth of the new eardrum and the meat of the dough.

division Moisture (wt%) Crude protein (wt%) Crude fat (wt%) Views min (wt%) Free sugar (wt%) Total Growth 82.3 13.1 1.2 0.9 2.5 100.0 Dignified meat 79.9 15.8 1.0 1.2 2.1 100.0

As shown in Table 10, moisture content and crude fat content of the fresh eardrum were slightly decreased compared with those of the fresh eardrum, and the content of crude protein and crude protein was slightly increased. As a result, It is judged that it was removed.

(2) Lipid component

The non-polar lipid components of the new eardrum growth and the immature meat are shown in Table 11 below. The unit of content is wt%.

division Monoglyceride Free sterol Triglyceride Sterol ester Total Growth 6 22.5 57.7 13.8 100 Dignified meat 13 20 55.6 11.4 100

As shown in Table 11, TG (Triglyceride) was the most important component of the nonporous lipid of the new eardrum growth and dipping muscle, followed by FS (Free stero) and SE (Sterol ester) . These changes in content were estimated to be the increase of MG (monoglyceride) due to slight hydrolysis of TG during cooking.

On the other hand, the polar lipid components of the new eardrum growth and the ripening meat are shown in Table 12 below. The unit of content is wt%.

division Lyso-phosphatidyl choline Phosphatidyl choline Phosphatidyl ethanolamine Unknown Total Growth 6.7 50.1 39.0 4.2 100 Dignified meat 10.4 47.8 36.9 4.9 100

Referring to Table 12, the content of PC (phosphatidyl choline) was the highest in the polar lipid of the new eardrum, and the PE (phosphatidyl ethanolamine) was the next. In addition, the PE was somewhat lower in the duck meat than the duck meat.

(3) Fatty acid composition

   The growth of the new eardrum and the fatty acid composition of the meat of the delectable meat are shown in Table 13 below. The unit of content is wt%.

fatty acid(%) Growth Dignified meat C14: 0 3.5 4 C16: 0 25.6 21.9 C18: 0 8.9 7.5 C20: 0 1.6 1.8 C22: 0 2.4 1.8 Saturated 42 37 C16: 1n-7 5.6 8.1 C18: 1n-9 10.5 12.2 C18: 1n-7 5.6 6.7 C22: 1n-9 0.4 2.1 Monoenes 22.1 29.1 C18: 2n-6 1.6 2.4 C18: 3n-3 2 3.1 C18: 4n-6 1.5 2.3 C20: 4n-6 2.8 4.3 C20: 4n-3 1.5 3.1 C20: 5n-3 11.2 10.4 C22: 5n-3 6.7 1.6 C22: 6n-3 8.6 6.7 Polyenes 35.9 33.9 Total 100.0 100.0

Referring to Table 13, the composition ratio of 16: 0 (25.6%), 20: 5n-3 (11.2%), 18: 1n-9 (10.5% Respectively. The major fatty acids were 16: 0 (21.9%), 20: 5n-3 (10.4%), 18: 1n-9 (12.2%) and 16: 1n-7 (8.1% The content of saturated acid was the highest, followed by polyenoic acid and monoenoic acid in the order of 20: 5n-3.

(4) Free amino acid content

   The amino acid content of the fresh eardrum and the meat content of the dough are shown in Table 14 below.

Free amino acid Growth Dignified meat Phospho serine 3.6 8.3 Taurine 268.2 245.9 Phospho ethanol amine One 0.2 Hypotaurin 22.9 24.7 Aspartic acid 28.9 57.7 Hydroxy proline 0.1 0 Threonine 10.9 10.9 serine 13.4 8.9 Glutamic acid 91.6 115.2 Sarcocine 5 One Proline 4.4 4.6 Glycine 111.1 133 Alanine 41.8 198 alpha -amino-iso-butyric acid 113 74.2 Cysteine 21 11.6 Methionine 22.1 12.2 Cystathionine 10.9 4 Isoleucine 10.7 10.9 Leucine 9.9 4.3 Tyrosine 16.9 10.3 β-domain 5.8 3.2 Phenylalanine 135.6 140 beta -amino-iso-butyric acid 6.3 9.2 γ-amino-iso-butyric acid 0.1 0.1 Ethanol amine 1.7 1.9 Hydroxy lysine 39.3 30.5 Lysine 10.7 7.3 1-methyl histidine 20.9 20.8 Histidine 7.5 13.6 3-methyl histidine 9.6 9.8 Arginine 9.5 0.2 Total 1,054.4 1,172.5

As shown in Table 14, the total amount of free amino acids was 1,054.4 mg / 100 g in the case of growing new eosinophils. The major free amino acids were taurine (268.2 mg / 100 g), phenylalanine (135.6 mg / g) , butyric acid (113.0 mg / g), glycine (111.1 mg / g) and glutamic acid (91.6 mg / g) The main free amino acids were taurine (245.9 mg / g), alanine (198.0 mg / g), phenylalanine (140.0 mg / g) and glycine (133.0 mg / g) ) And glutamic acid (115.2mg / g). A total of 31 free amino acids were detected in the growth of new eosinophils and 30 species were detected in the native eosinophil.

(5) Nucleic acid-related substance content

The content of nucleic acid-related substances in the growth of the new eardrum and the meat of the dough is shown in Table 15 below.

division Growth Dignified meat ATP 56.9 17.1 ADP 62.3 71.9 AMP 62.4 66.2 IMP 4 7.8 Inosine 18 24.1 Hyproxanthine 10.7 16.8

As shown in Table 15, the content of AMP (62.4 mg / 100 g, 66.2 mg / 100 g) was the most in the case of growth of leathers and that of ADR (62.3 mg / 100 g, 71.9 mg / 100 g) . Compared with the growth of new eutrophication, the content of AMP and ADP was the most common, and it was the subject of nucleic acid - related materials. In addition, ATP content decreased with the ripening, but other components showed a tendency to increase. Nucleic acid-related substances are stable to heat, but it is presumed that the change of these contents was caused by the leakage of nucleic acid-related substances along with the free water during cooking. Therefore, these nucleic acid-related substances, which are contained in the new eardrum, are thought to contribute considerably to the taste along with the amino acids.

(6) Mineral content

   The growth of the new eardrum and the content of inorganic components in the meat of the dough are shown in Table 16 below.

division Ca P Mg Na Fe Zn Cu Mn Growth 8.2 130.7 13.3 43.8 10.6 2 2.4 0.1 Dignified meat 15.2 134.5 16.9 99.3 10.7 2 3.5 0.2

(P), sodium (Na), magnesium (Mg) and iron (F) were the main inorganic components of the growth of the new eardrum and the growth of the new eardrum It looked. The amount of phosphorus (P) in the new eardrum was 130.7mg / 100g and 134.5mg / 100g, respectively, but sodium (Na) was 43.8mg / 100g and 99.3mg / 100g, respectively, 2.3 times . The content of calcium (Ca) was 8.2mg / 100g and 15.2mg / 100g, respectively. The high calcium content of jellyfish meat could contribute as a calcium source.

<Functional search of plant extract>

1. Selection of natural substances

There are a total of 48 kinds of natural materials (Ulgum, Green tea, Pepper, Tomato, Dodok, Hwangbyeon, Bokbunja, Black soybean, Kelp, Rhododendron, Green onion, carrot, wormwood, chlorella, strawberry, alpha-cone, corn syrup, gugija, saury, persimmon, mung bean, , Mussels, seaweed, shellfish, black rice) were selected.

2. Antioxidant activity experiment

Antioxidant activity was examined as one of the effects of the selected natural substances on the eardrum. High antioxidant activity can prevent the rust of the eardrum and increase the shelf life. It is very useful for health when consumed as food.

The selected natural substances were prepared by drying and pulverized powder form. To evaluate antioxidant function, the electron donating ability of 48 selected natural substances was measured. 80 g of each natural substance was mixed with 650 mL of ethanol (99%) and stirred for 3 to 5 minutes. After storing for more than 1 day in a dark room, the mixture was extracted with a microfiltration filter and filter paper (Whatman, No. 2) . The extracted plant extracts were concentrated to 50 mL (Tokyo rkiakikai, N-1000, Japan), diluted with distilled water to a concentration of 1000 ppm, and used as a sample. L-ascorbic acid (Junsei, Japan) was used as vitamin C and α-tocoperol (Sigma, USA) was used as vitamin E in the measurement of electron donating ability (EDA).

The electron donating ability was measured by adding 0.5 mL of 0.2 mM 1.1-diphenyl-2-picrylhydrazyl (DPPH) to 1 mL of the sample using Blois's (1958) method. After stirring for 30 minutes, a spectrophotometer (Optizen 2120UV, Mecasys, Korea ), And the absorbance at 517 nm was measured and substituted into the following formula. The result was expressed as a percentage (%).

Electron donating ability (%) = (1 - (absorbance of sample addition group / absorbance of sample addition group)) x 100

SOD-like activity, Peroxynitrite, total phenol and flavonoid, and reducing power were measured by selecting the top 6 high-value candidates based on the results of electron donating ability. L-ascorbic acid (Junsei, Japan) and α-tocoperol (Sigma, USA) as a vitamin E control.

SOD-like activity was measured according to Marklund's method (1974). 2.6 ml of Tris-HCl buffer (50 mM Tris, 10 mM EDTA, pH 8.5) and 0.2 ml of 7.2 mM pyrogallol were added to 0.2 ml of each sample, followed by reaction at 25 ° C for 10 minutes. Then, 0.1 ml of 1 M HCl was added to stop the reaction The amount of pyrogallol oxidized in the reaction solution was measured at 420 nm using a spectrophotometer (Optizen 2120UV, Mecasys, Korea). The SOD-like activity was expressed as a percentage by substituting the absorbance values of the sample addition and no-added sections into the following formula.

SOD-like activity (%) = (1 - (absorbance of sample addition group / absorbance of sample addition group)) × 100

And Peroxynitirte was prepared by the following method according to Kooy's method (1994). 0.5 ml of peroxynitrite was added to 1 ml of each sample, and the mixture was allowed to stand for 30 minutes. Then, absorbance was measured at 302 nm using a spectrophotometer (Optizen 2120UV, Mecasys., Korea). The scavenging activity of peroxynitrite was expressed as a percentage by substituting the absorbance value of the sample without and with no sample into the formula below.

Peroxynitirte scavenging ability (%) = (1 - (absorbance of sample addition group / absorbance of sample addition group)) × 100

The total phenolic content was determined by adding 1 ml each of the samples, Folin-Cilcalteau reagent and 10% Na ₂ CO ₃ solution in turn, according to the Folin-Denis method of Swain and Hillis (1959) Absorbance was measured using a photometer (Optizen 2120UV, Mecasys., Korea). The concentration of caffeic acid (Sigma Co. Ltd., St Louis, USA) was adjusted to 10 ppm (2.46 mg) and 100 ppm (3.27 mg) / 100 g) was calculated.

Total flavonoids were prepared by adding 0.1 ml of 10% aluminum nitrate, 0.1 ml of 1 M potaasium acetate, and 4.3 ml of ethanol to a sample of 1 mg / ml in accordance with the method of Moreno (2000), and the mixture was allowed to stand at room temperature for 40 minutes, Absorbance was measured using a spectrophotometer (Optizen 2120UV, Mecasys., Korea). The total flavonoid content (mg / 100 g) of the sample was calculated from a standard calibration curve obtained at a concentration range of 10 ppm (0.18), 100 ppm (0.70), and 1000 ppm (3.71) using Quercetin (Sigma Co.) as a reference material.

The reducing power was measured by Oyaizu (1996), and 1 ml of 200 mM phosphate buffer (pH 6.6) and 1 ml of 1% potassium ferricyanide were added to 1 ml of each sample, followed by stirring in a thermostatic chamber at 50 ° C for 20 minutes. 1 ml of 10% trichloroacetic acid (TCA) solution was added to 1 ml of the supernatant obtained by centrifugation (13.500 rpm, 15 minutes), and 1 ml of each of the distilled water and ferric chloride was added to the mixture. The mixture was mixed with a spectrophotometer (Optizen 2120UV, Mecasys ., Korea). The reducing power of the sample is expressed by the absorbance value.

3. Experimental Results

The results of analysis of electron donating ability for 48 natural extracts are shown in FIG. 2 and FIG. 3, respectively.

2 and 3, the green tea extract showed a high value of more than 60% when compared with the antioxidant vitamins C and E. Next, 20% or more of white rye leaves, Respectively.

The antioxidant activity of Perxynitrite (%), SOD-like activity (%), and antioxidant activity (%) were investigated. , Total phenol and flavonoid (mg / 100g), and reducing power (Abs). The results of the analysis are shown in Tables 17 to 19 below, respectively.

Item Vitamin C Vitamin E Kool Audi Corn oil White leaf Seaweed green tea Peroxynitrite 78.88 + - 8.23 45.59 + - 3.56 78.88 ± 3.16 51.11 + - 5.71 6.20 ± 6.84 72.12 + - 7.35 66.59 + - 9.14 15.49 + - 11.25 SOD-like activity 75.38 + - 1.32 15.77 ± 1.76 18.14 + - 3.44 17.28 ± 2.97 17.71 ± 1.34 20.95 ± 4.21 29.16 ± 2.22 19.22 + - 3.01

  Referring to Table 17, Perxynitrite showed a value of more than 70%, which is higher than that of vitamin C, and more than 50% of oysters and sea mustards. In the SOD - like activity, the seaweed content was the highest at 29% and the other than 20%.

Item Kool Audi Corn oil White leaf Seaweed green tea Total phenol 2.20 ± 0.04 2.19 ± 0.00 2.37 ± 0.17 0.90 + 0.13 0.37 ± 0.09 3.10 0.04 Total flavonoid 0.04 0.01 0.01 ± 0.00 02. ± 0.00 0.14 + 0.02 0.03 0.03 0.11 + - 0.01

Referring to Table 18, the total phenol content of green tea was the highest at 3.10 ± 0.09 mg / 100g, and the values of urogul, oedic acid and corn oil were 2.0 mg / 100g or more. Total flavonoids showed the highest value of 0.14 ± 0.02 mg / 100g.

Item Vitamin C Vitamin E Kool Audi Corn oil White leaf Seaweed green tea
Reducing power 0.89 ± 0.15 0.89 0.22 0.18 + 0.03 0.25 0.08 0.46 ± 0.05 0.58 + - 0.12 0.27 + 0.04 1.55 0.26

 Referring to Table 19, in the reducing power (Abs), green tea was found to be 1.55 ± 0.26 higher than vitamin C and the highest.

From the above results, it was confirmed that the antioxidative activities of the six plant extracts were excellent. Therefore, it is anticipated that the addition of 6 kinds of extracts (Paeonia leaf, Audi, Sansui oil, Ulgum, Seaweed, Green tea) to the eardrum can add functionalities of food.

<Acid value change experiment of new eardrum containing plant extract>

The antioxidant activity of 6 selected plant extracts were mixed with 1, 3, and 5% by weight of the new extracts, respectively. The results of the analysis are shown in Figs. 4 to 9. In Fig. 4 and Fig. 9, the blue bar is a mixture of 1% of the plant extract in the new eardrum, the red bar is the mixture of 3% of the plant extract in the new eardrum, and the green bar is 5% It is mixed in eardrum. The results of the analysis of the new eustachian tube without the plant extract as a control are shown in Fig.

4 to 10, when 6 kinds of natural extracts and leathers were mixed at room temperature, the acid value increased from 0.2 to 0.4 for 60 hours in the acid value change. However, the acid value of other plant extracts Respectively. Eulgum and Pyrrhizae leaves remained at similar level compared to the new eustachian tube for up to 5 hours, but the pearl leaves tended to increase after 5 hours. Green tea showed high antioxidant ability as well as electron donating ability and expected antioxidant effect on new eardrum.

Therefore, it was confirmed that the extract of Ulgum is the most effective inhibitor of the acidity of the eugenic plant.

<Feeding Effect of New Extract Added with Plant Extract through Animal Breeding Experiment>

1. Production of experimental animals and feed

In order to investigate the in vivo effects of the plant extracts on the new eosin, 50 male and 50 female rats were purchased from three to four weeks old experimental rats (C57BL / 6J mice) in a central laboratory animal (Korea) The tip of the tail was separated by oil pen and stabilized for 8 weeks. After 2 weeks, high fat diet (Rodent diet with 60% Kcal Fat) was fed to the experimental animals to induce obesity.

Vitamin C, Vitamin E, BHT which is a synthetic antioxidant, and selected Pyrrhizae leaves, Audi, Cornus sylvestris, Seaweed, Seaweed and Green tea extract were mixed with each other at a weight ratio of 5%. Additives were mixed with 5% by weight of common feed (CJ, Korea) for powdered mice, mixed with water, and dried for 2 days with hot air (50 ℃) for 10 days to prepare experimental feeds.

(CJ, Korea), which had been made into a powdered mushroom cake, were mixed at a ratio of 5% by weight, and then mixed with water to form a comparative feedstuff by hot-air drying (50 ° C) for 2 days so as to have a water content of 10% .

The experiment was divided into nine experimental groups and one control group. The experimental group was divided into two groups: AVC group, which was fed a mixed feedstock with vitamin C supplementation, AVE group, which was fed a mixed feedstuff with vitamin E, The ABM group, the AWM group fed a mixed feedstuff with the mature echinococcus leaf extract, the AMU group fed a mixed feedstuff with the mature echinococcus aureus extract, AT group supplemented with experimental feeds, ACC group supplemented with experimental feeds, ATU group fed with mixed feedstuffs supplemented with uroglycone extract, ABS group supplemented with feedstuffs mixed with salted extruded sea tangle, green tea extract added The experimental feeds mixed with the zoospores were classified as feed AGT group.

The control group fed feeds for comparison.

2. Animal Breeding

Feeds were fed at a rate of 25g per cage once every 3 days. The amount of feed was measured before feeding, and the change of mouse weight was measured at each experiment. During the breeding period, the floor sawdust for mouse was changed to a new cage and the water was free water. Breeding was carried out for 10 weeks. During the breeding period, the humidity was maintained at 25 ~ 35% and the temperature was maintained at 21 ~ 25 ℃. All studies were carried out according to the animal experiment regulations of Chonnam National University.

3. Blood collection and blood characteristics

Hematocrit and hemoglobin were measured immediately after centrifugation (10,000 rpm, 15 min), and blood was collected by centrifugation (10,000 rpm, 15 min) (Aasan Phamacy, Kyungki-do, Korea) were analyzed for glucose, total cholesterol, triglyceride, HDL-cholesterol, GOT and GPT. Lysozyme is an immune system metrics Parry et al ., (1966).

4. Statistical Analysis

Statistical analysis was performed using the Duncan's multiple range test (Duncan, 1955) using the ANOVA-test. Statistical analysis was performed using SPSS (SPSS Ver. Respectively.

5. Experimental results

Changes in body weight of male and female during the 10-week rearing period are shown in FIGS. 11 and 12. FIG. FIG. 11 is a graph showing a change in body weight of a male, and FIG. 12 is a graph showing a change in body weight of a female.

Referring to FIGS. 11 and 12, the control group showed a tendency to increase weight continuously in both males and females compared to the experimental group. In AGE group, AGT group, which had green tea supplementation, showed a significant decrease in weight at the beginning and gradually recovered. However, after 10 weeks, Which is lower than that of the previous study. The body weight of AVC supplemented with vitamin C in females was significantly decreased from 50 days, and AWM of leaves, ACC of marine oil, and ABS of sea mustard were also decreased after 50 days.

13 to 21 show the result of analyzing the blood of mouse after completion of breeding experiment.

Referring to FIG. 13 to FIG. 20, Hemoglobin The blood composition of the mouse There was no significance in the control group and the experimental period (P> 0.05), an ABS with AGT in hematocrit was significantly higher than the control (P <0.05). ( P <0.05 ). There was no significant difference between HDL-Cholesterol and GOT in triglyceride, AMU, ACC, and AGT were significantly lower than those of the control ( P <0.05 ) , GPT was significantly lower than that of control and antioxidants ( P <0.05 ).

And Referring to Figure 21, the experimental sphere of control and significant differences in blood lysozyme analysis of mouse are did not (P> 0.05), AMU, AWM is exhibited higher values significantly higher than AVE, ABH, AGT (P &Lt; 0.05 ).

6. Review

As a result of feeding for 10 weeks, the weight gain of mice was not increased compared to the control group. The new eardrum with the uroguanic acid extract retained the lowest weight, and the weight gradually decreased And showed a significant decrease after 60 days. Body weight gain was not significant in females. After 56 days, weight loss was observed in all experimental groups. Especially, vitamin C, It is presumed that the cause of weight loss of females is a combination of various causes, and the weight change due to the addition of plant extracts is different from that of males, suggesting lipid metabolism different from that of males due to sex of females.

From these results, it seems that when the plant extract together with the new eardrum is contained together as a food ingredient, it can suppress or improve obesity. Males can gain weight by themselves, and they do not seem to have a significant effect on body weight when added with natural or antioxidant substances.

  Hematologic appearance of hemoglobin was significantly higher in hematocrit and green tea supplement than in hematocrit. In the case of glucose, antioxidant and plant extracts were significantly lowered and antioxidant function It seems that the carbohydrate metabolism activity becomes active. In triglyceride, the tendency is similar to that of glucose, and the addition of antioxidants also affects the lipid metabolism of the new eardrum. Serum chlosterol levels are closely related to cardiovascular diseases such as heart disease, hyperlipidemia, and arteriosclerosis, which are influenced by genetic factors and the type and amount of dietary lipids. Polyunsaturated fatty acids are known to have a significant effect on cholesterol lowering (Remesha et al., 1980; Nancy Becker et al., 1983; Reiser et al., 1985). In addition, the addition of plant extracts showed no effect of reducing cholesterol, and HDL-cholesterol did not appear to have a significant effect. When hepatic injury is caused by long-term administration of a drug causing liver damage, enzymes such as GOT and GPT are generated in the blood. These enzymes are the normal enzymes necessary for the metabolism of the liver, but they are usually released from the liver due to abnormal deformation and damage of hepatocytes due to chronic hepatitis, acute hepatitis, fatty liver, alcoholic hepatitis and liver cancer. (Yoo and Shin, 2012). Although GPT is mainly elevated in blood levels only when hepatocytes are destroyed, GOT is present in red blood cells, heart and muscle cells in addition to hepatocytes, and may be increased by other symptoms. Most liver diseases have higher GPT than GOT, and GPT is known to be more useful for diagnosing liver disease than GOT (Friedman et al., 2003). In this experiment, GOT showed no significant difference in each experimental period, but GPT showed significantly lower plant extract added. Especially, it was found that vitamin C and vitamin E supplementation, including leachate, was also significantly lower. These results are significantly lower than those of vitamin C and vitamin E supplementation. Therefore, the substances which are not antioxidant functionalities and can be applied to improve liver function in natural substances such as phenol, flavonoid, catechin of green tea, Functional materials and the like. The lysozyme activity of the immune system does not affect the immune system because there is no significant difference between the new membrane and all the additions.

<Preparation of bread and confectionery>

(Example 1)

60 parts by weight of water, 60 parts by weight of milk, 40 parts by weight of eggs, 2 parts by weight of baking powder and 10 parts by weight of a fresh mushroom powder were added to 100 parts by weight of wheat flour and kneaded. For 40 minutes, followed by secondary aging for 60 minutes at a low temperature of 7 &lt; 0 &gt; C. Then, an adult finger sized sausage was placed in the dough composition, the dough composition was molded into a disk shape, and then aged for 3 hours at a low temperature of 7 ° C for 20 hours. After the third aging, the pizza dough composition was evenly applied to the surface of the molded dough composition and topped with pimento, carrot, onion, pepper, ham, cheese, mature earthenware and tomato ketchup. After topping, it was placed in an oven and baked at about 170 DEG C for 20 minutes to prepare pizza bread.

(Example 2)

60 parts by weight of water, 60 parts by weight of milk, 40 parts by weight of eggs, and 10 parts by weight of a fresh mushroom powder were added to 100 parts by weight of wheat flour and kneaded. The resulting dough composition was wrapped in a wrap and aged at 25 DEG C for 20 minutes.

Next, meat and vegetables were cut into small pieces, spices were added, and roasted. After crushing the steamed potatoes, I prepared a cow mixed with roasted meat and vegetables along with a new eardrum. The prepared cow was filled into the aged dough composition, molded into a round shape, and the surface was coated with egg, followed by baking and then fried in oil at 170 ° C to prepare a croquet.

(Example 3)

40 parts by weight of shortening, 50 parts by weight of butter, 65 parts by weight of sugar, 80 parts by weight of egg, 25 parts by weight of sweet potato starch, and 10 parts by weight of slices of fresh mushroom pieces were added to 100 parts by weight of wheat flour, Wrapped and aged at room temperature of 25 DEG C for 20 minutes. Then, the aged dough composition was sliced to a thickness of about 0.7 cm using a plunger, and then formed into a circular shape using a mold. Then, the cooked bake was baked for about 15 minutes at 180 ° C and 130 ° C in an oven.

(Comparative Examples 1 to 3)

Pizza bread, croquet, and cookies were prepared in the same manner as in Examples 1 to 3, except that the mature lees were not added.

<Sensory Test>

The sensory evaluation was carried out on pizza bread, croquettes and cookies prepared in Examples and Comparative Examples. Panelists trained 30 people were selected to evaluate the appearance, flavor, taste, and overall preference of the sample by the 9 point scaling method.

The results of the above sensory test are shown in Table 20 below.

division Exterior incense flavor Comprehensive likelihood Example 1 8.25 7.89 8.18 8.03 Example 2 8.16 7.91 8.24 8.10 Example 3 8.31 7.83 8.16 8.12 Comparative Example 1 8.27 7.61 7.80 7.91 Comparative Example 2 8.20 7.50 8.05 7.85 Comparative Example 3 8.34 7.53 7.64 7.72

The results of Table 20 above show that there is no significant difference in appearance between the examples and the comparative examples. The fragrances and flavors also showed that the examples were not inferior to the comparative examples, and in some cases the examples were better than the comparative examples.

The above results suggest that even if the slices are prepared in bread or confectionery, it is possible to produce breads or sweets having functional properties such as anti-obesity, while being able to produce a quality suitable for consumers' preferences.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation.

Claims (7)

Characterized in that it contains a slice or powder of a new tympanum ( Scapharca subcrenata ). [3] The dough composition according to claim 1, wherein the safflower is boiled and cooked. [2] The dough composition according to claim 1, wherein the dough composition further comprises a plant extract extracted from at least one selected from the group consisting of Korean ginseng, white leaf, green tea, marine oil, olive oil and seaweed to have an anti-obesity effect. A process for the production of bread and cookies characterized in that they are produced using the dough composition of any one of claims 1 to 3. 5. The method of claim 4,
Adding 40 to 80 parts by weight of water, 40 to 80 parts by weight of milk, 20 to 60 parts by weight of eggs, 1 to 4 parts by weight of baking powder, 5 to 15 parts by weight of a new tympanic membrane or powder to 100 parts by weight of wheat flour, To obtain the dough composition;
Aging the dough composition at a temperature of 20 to 30 DEG C for 20 to 60 minutes, followed by secondary aging for 30 to 90 minutes at a low temperature of 4 to 10 DEG C;
Adding the sausage into the dough composition after the primary and secondary aging, molding and sieving the mixture at a low temperature of 4 to 10 ° C for 10 to 30 hours;
Applying a pizza sauce to the surface of the third aged dough composition;
Baking the pizza bake in an oven after topping up the dough composition with the pizza sauce by placing bell pepper, carrot, onion, pepper, ham, cheese, mature earthenware and tomato ketchup on top and baking in the oven to obtain pizza bread Method of manufacturing cookies. 5. The method of claim 4,
Adding 40 to 80 parts by weight of water, 40 to 80 parts by weight of milk, 20 to 60 parts by weight of egg, 5 to 15 parts by weight of a slice of a new eardrum or 5 to 15 parts by weight of powder to 100 parts by weight of wheat flour to obtain the dough composition Wow;
Aging the dough composition at room temperature of 20 to 30 DEG C for 10 to 30 minutes;
Filling the aged dough composition with cow containing matured sludge and then molding and then applying bread crumb to the surface;
And frying the dough composition coated with bread crumbs in oil to obtain a croquet. 5. The method of claim 4,
30 to 50 parts by weight of shortening, 40 to 60 parts by weight of butter, 50 to 80 parts by weight of sugar, 70 to 90 parts by weight of egg, 20 to 30 parts by weight of sweet potato starch, Adding 15 parts by weight of the dough composition and kneading to obtain the dough composition;
Aging the dough composition at room temperature of 20 to 30 DEG C for 10 to 30 minutes;
Shaping the aged dough composition into a thin shape;
And baking the molded dough composition in an oven to obtain a cookie.

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