KR20180064222A - Manufacturing method of husked barley granules - Google Patents

Abstract

The present invention relates to a method for manufacturing husked barley granules which is configured to generate husked barley granulation in a fluid bed drying method by germinating husked barley granules, performing dextrinization thereof, fermenting the same using lactic acid bacteria, and spraying fruit vegetable concentrate in a spray form. An object of the present invention to provide a method for manufacturing husked barley granules which has reduced nutrient destruction.

Description

{Manufacturing method of husked barley granules}

The present invention relates to a method for producing a rhizome granule which is improved in taste and nutrition to a considerable level by amplifying free sugars such as glucose and fructose and various kinds of amino acids and has improved antioxidant, antihypertensive and anti-inflammatory functions.

Barley is sown in autumn and generally grows in autumn and spring, which is a low-temperature season with few pests and diseases. Therefore, it is not pollution-free compared to other crops and is an environmentally friendly organic cultivation without the use of pesticides. no.

The effect of barley is known to contain much more calcium, fiber and vitamin B than other grains. The fiber content of barley reduces the blood cholesterol concentration, thus preventing and treating various diseases, Intestinal) and especially the effect of clearing constipation is known to be effective, and the ingredients of the vitamin B group contains barley stomach and intestinal mucosa, while strengthening the synthesis and regulation of corticosteroids to relieve fatigue, stress relieving efficacy , And the calcium content of the barley makes it stronger for bones and teeth, and is well known for its great help in preventing fractures and cavities. It also helps to maintain skin's elasticity, maintain blood pressure, prevent heart disease and prevent fat accumulation, prevent obesity, prevent hypertension, stroke, diabetes, and improve stamina and stress resistance. .

Barley is known to contain a large amount of vitamins and minerals as well as a relatively high calorie content for the human body's physiological enzymes. Recently, as people's dietary patterns have been diversified with the improvement of the national income level, Food, and diet foods.

Natural barley is wrapped with a rough surface and a hydrophobic wax layer. It is not possible to use natural barley directly for edible purposes. Generally, barley is used as a paddy barley (used for barley), barley powder , Barley bread, barley extract beverage, etc., and it is used for food. However, in order to consume the ingredients beneficial to the human body contained in barley, it is ideal to consume the raw meat (玄 麦, barley barley) as it is, such as brown rice, in which the embryo and endothelium are preserved intact.

For this reason, there is a need to develop a method that can utilize the advantages of barley so that the nutrients are not destroyed, the texture and flavor are improved, and the useful components are ingested in various ways. Granules have the advantage of long shelf life, easy storage and easy ingestion, but the granules made from the rhizomes have rough texture and lack flavor. Accordingly, the present inventors have completed the present invention by producing a rhizome granule which does not destroy nutrients, improves the texture and flavor, and exhibits antioxidant, anti-inflammatory and antihypertensive activity by using a rhythm containing the components useful for the human body .

Korean Patent Publication No. 2016-0100620 Korean Patent Publication No. 1995-0024677 Korean Patent No. 0844080

It is an object of the present invention to provide a method of manufacturing a rhizome granule which has reduced nutrient destruction, increases components beneficial to the human body, improves rough texture, and improves flavor, thereby improving consumer preference.

It is another object of the present invention to provide a rhizome granule produced by the above production method.

Another object of the present invention is to provide a health functional food for antioxidant, anti-hyperthermia, anti-diabetic, anti-inflammatory or anticancer activity comprising rhizome granules prepared by the above-mentioned method.

In order to accomplish the above object, the present invention provides a method of manufacturing a glaze comprising the steps of: (a) germinating a rhizome; (b) dextrinizing the germinated rhizome; (c) fermenting said dextrinized rhizome with lactic acid bacteria on a vacuum; (d) pulverizing the rhizome fermented with the lactic acid bacteria; And (e) forming granules by a fluid bed crying method while spraying the concentrate of the fruit and vegetable juice in the powdered rhombus.

The step (a) may be a step of germinating only 85 to 90% by weight of 100% by weight of rhizome.

In the step (a), the length of the bag, which is a germinated rootstock root, may be 0.05 to less than 1 mm.

The step (b) may further include a step of subjecting the germination pulse to a vernalization process before the dextrinization.

In the step (c), 3 to 15 parts by weight of rice bran may be mixed with 10 parts by weight of the row of beans, followed by fermentation with lactic acid bacteria.

Wherein the fruit and vegetable concentrate is a concentrated fruit and vegetable concentrate; Or a concentrate obtained by enzymatically treating fruits or vegetables with cell wall degrading enzymes and then concentrating them by juice, and the fruit can be selected from citrus fruits, broccoli, cabbage and carrots.

The step (d) may further include a step of spraying the enzyme hydrolyzate to fermented fermented lactic acid bacteria before pulverization and aging for 1 to 6 hours.

The enzyme hydrolyzate of the present invention is an enzyme hydrolyzate selected from the group consisting of citrus, broccoli, cabbage and carrots as beta-glucanase, hemicellulase, cellulase, xylanase and pectinase pectinase and arabinase, followed by inactivating the enzyme, and then adding the solution to the solution.

In order to achieve the above-mentioned other objects, the rhombus granule of the present invention can be manufactured by the above-mentioned manufacturing method.

In addition, the rhizome granules according to the present invention exhibit antioxidant, anti-hypertension, anti-diabetic, anti-inflammatory or anticancer activity functions and thus can be used as antioxidant, anti-hypertension, antidiabetic, anti- have.

Since the granule using the rhizome of the present invention utilizes a rhizome that is unshakable, it completely contains the components beneficial to the human body. The rhizome is fermented by dextrinization and lactic acid bacteria, and the granule is formed by adding the fruit juice concentrate, And improved the texture and rough texture significantly.

Since the outer shell layer of the rhombus is formed of a hard fibrous material (hemicellulose) and a hydrophobic wax layer, it is difficult to improve rough texture during granule formation. However, when the outer skin is softened by dextrin treatment as in the present invention, To facilitate the fermentation into lactic acid bacteria, thereby further improving the content of the beneficial ingredient. In addition, the granulated product was improved in the granulation process by using the fruit juice concentrate to improve the rough texture and the flavor. In particular, the rhizome granules according to the present invention are useful as a health functional food for antioxidant, antihypertensive, anti-diabetic, anti-inflammatory or anticancer activity since they exhibit antioxidant, antihypertensive, antidiabetic, anti-inflammatory and anti-cancer activity.

FIG. 1 is a graph showing the anti-inflammatory activity of citrus-added rhizome granules according to an embodiment of the present invention.
FIG. 2 is a graph showing an anti-inflammatory activity of broccoli-added rhizome granules according to an embodiment of the present invention. FIG.
FIG. 3 is a graph showing an anti-inflammatory activity of cabbage-added rhizome granules according to an embodiment of the present invention.
FIG. 4 is a graph showing an anti-inflammatory activity of carnauba-added rhizome granules according to an embodiment of the present invention.

The present invention relates to a method for producing a rhizome granule which is improved in taste and nutrition to a considerable level by amplifying free sugars such as glucose and fructose and various kinds of amino acids and has improved antioxidant, antihypertensive and anti-inflammatory functions.

Hereinafter, the present invention will be described in detail.

The method of manufacturing a hip bone granule of the present invention comprises the steps of: (a) germinating an uncooked stem; (b) dextrinizing the germinated rhizome; (c) fermenting said dextrinized rhizome with lactic acid bacteria on a vacuum; (d) pulverizing the rhizome fermented with the lactic acid bacteria; And (e) forming a granule by fluid bed crying while spraying the concentrate of the fruit and vegetable in the form of spray in the powdered rhombus.

The 'stem' refers to barley such as brown rice with embryo and endothelial layer preserved intact as naked barbarie, and barley which is different from the barley as barley, which is covered with barley or rhizome.

First, in step (a), unspotted rhymes are germinated.

The 'germination' means to shoot the stem of the stem (that is, the appearance of a baguette, which is the root of the root). Appropriate germination temperatures and durations of barley are well known in the art. Generally, if germination temperature is high, germination period is short, and if germination temperature is low, germination period is long. For example, it takes 10 to 30 hours at 10 to 25 DEG C and 30 to 60 hours at 5 to 10 DEG C in order to sufficiently absorb water (moisture content 35 to 40 wt%) and germinate. In the present invention, the rhizome is immersed in water to sufficiently absorb moisture, and is stored (left to stand) at a temperature of 10 to 25 DEG C for 10 to 30 hours to germinate 85 to 90 wt% of the total rhizome. The number of sprouting rhizomes is 85 to 90% by weight of the total rhizome count in that the germination of 85 to 90% by weight of the total rhizome counts the dextrinizing effect in the next stage of dextrinization Germination is preferable. In addition, it is preferable that the length of the white body as a primordial body of the radicle root is less than 1 mm, because the length of the body is less than 1 mm, which is a dextrinizing effect in the dextrinization step High.

Next, in step (b), the germinated limbs are dextrinized. At this time, the step of cultivating the germinated rhizome before dextrinization can be performed first.

The " vernalization treatment " means treating the gummed stem at a low temperature for a certain period of time. In general, certain crops have their specific date of planting, so that if they are sown at different times, they do not match the temperature of the external environment and are not flowering or flowering is delayed. It is because the temperature for the crop must be maintained for a certain period in order to flow. The appropriate vernalization process is determined by the temperature and the time. In the case of the rhizome, the appropriate vernalization temperature is 0 to 15 캜, preferably 0 to 7 캜, more preferably 0 to 3 캜. When the temperature is below 0 ° C, the effect of the vulcanization treatment is reduced. When the temperature is above 7 ° C, the effect of the vulcanization treatment gradually decreases. On the other hand, the vernalization treatment period is 20 days or more, preferably 30 days or more, or 40 days or more at the lower limit, 120 days or less, preferably 110 days or less, 100 days or less, 90 days or less, 80 days or less, Or less, or 60 days or less, or 50 days or less.

In the present invention, germinated rhizomes are cultivated for 40 to 50 days at a temperature of 0 to 3 占 폚. The selection of the vernis processing temperature and the selection of the vernacular processing period can be appropriately selected within a range of ordinary skill in the art.

In the present invention, the dextrinization is carried out by setting at a temperature of 60 to 65 DEG C and a humidity of 80 to 100% in a sealed state for 7 to 8 hours. The temperature is the temperature of the enzyme such as amylase, maltase and protease, and is the temperature at which the enzymes such as amylase, maltase, protease, Is treated by dextrin. Carbohydrates contained in grains are hydrolyzed by enzymes, acids or heat in liquid phase. The dextrinization proceeds slowly as the water content of the rhizome treated rhizome, so it is desirable to secure a dextrinization time of 7 to 8 hours in order to compensate for this.

The outer skin layer of the rhombus is formed of a hard fibrous material (hemicellulose) and a hydrophobic wax layer, and it is difficult to improve rough texture during granule formation. The dextrinization of the rhizome is intended to change the lactic acid bacteria, which are fermenting microorganisms, into a form suitable for use as a source of energy, that is, a state containing a large amount of glucose or maltose. By the dextrinization of the rhizome, the fermentation time of the rhizomes by the lactic acid bacteria was shortened, the fermentation efficiency was remarkably improved, and the rhizome granules with a large amount of free sugar and amino acid were prepared.

Next, in step (c), dextrinized rhizome is mixed with rice bran and fermented with lactic acid bacteria.

In order to facilitate fermentation by the above-mentioned lactic acid bacteria, it is also possible to pulverize dextrinized rhizome and rice bran.

According to the present invention, 3 to 15 parts by weight of rice bran can be mixed with 10 parts by weight of the beeswax, but the present invention is not limited thereto.

As used herein, the term "rice bran" refers to a by-product obtained from the process of rice rice to white rice, including rice husks and rice hulls. Rice bran has a large amount of physiologically active substances such as lecithin, octacosanol, orzanol and tocopherol, and it is known to have various physiological activities. For example, it exhibits activities such as heavy metal detoxification, anti-constipation, anti-cholesterol, whitening, anti-hypertension and hangover resolution. Such rice bran shows a rough texture and has low utilization rate in the body.

Lactic acid bacteria is a non-pathogenic bacterium that is one of the beneficial microorganisms inhabiting human intestines and can grow under anaerobic conditions and low pH. The lactic acid bacteria perform a sucking action, perform fermentation by absorbing sugars and dietary fiber as main nutrients, and produce a large amount of lactic acid through such fermentation. When fermented by lactic acid bacteria, it gives distinctive taste and aroma, and its sensory characteristics are improved. As the organic matter is decomposed, various kinds of physiologically active substances are produced and various effects such as prevention of adult disease, anticancer effect and antibacterial effect are exhibited. According to the present invention, the lactic acid fermentation can be carried out at a temperature of 35 to 50 DEG C, preferably 42 to 46 DEG C, for 36 to 60 hours, preferably 40 to 52 hours, It is more preferable that it is in a sealed state. The fermentation efficiency was maximized at the above temperature, time, and environmental conditions, and rhizome granules having excellent flavor were produced.

The lactic acid bacteria may be conventional lactic acid bacteria. For example, they may be lactic acid bacteria ( L. bularicus and L. plantarum ), and may be treated with 1 to 5 parts by weight of lactic acid bacteria per 100 parts by weight of rhizome.

 According to the present invention, it is possible to further include a step of spraying an enzyme hydrolyzate of the fermented fermented lactic acid bacteria, followed by aging for 1 to 6 hours. The enzyme hydrolyzate of the fruit is a fruit or a vegetable which is mixed with beta-glucanase, hemicellulase, cellulase, xylanase, pectinase and arabinase ), Inactivating the enzyme with one or two or more kinds of cell wall degrading enzymes selected from the group consisting of yeast extract, As the cell wall degrading enzyme, a common enzyme may be used. Examples of the enzyme include econitase, Rapidase, Viscozyme, Celluclast, Pectinex, (Rohament), Ultraflo, Cytolase, and Ultrazyme may be used alone or in combination of two or more kinds of enzymes. The enzyme may be treated with 10 to 500 units / 100 g of enzyme.

 The step of aging the rhizome fermented with the lactic acid bacterium with an enzymatic hydrolyzate of hydrolyzate is not only an increase in the content of the functional ingredient of the chrysanthemum granules but also an excellent evaluation in the sensory evaluation because the texture is improved and the flavor is improved received.

Next, the fermented rhizome is pulverized and then granulated in a fluid bed crying method to form granules in a granular form while spraying the fruit juice concentrate into the powdered rhombus using a fluid bed drier.

Wherein the fruit and vegetable concentrate is a concentrated fruit and vegetable concentrate; Or a concentrate obtained by enzymatically treating fruits or vegetables with cell wall degrading enzymes and then concentrating them by juice, and the fruit can be selected from citrus fruits, broccoli, cabbage and carrots. Herein, the concentrate obtained by enzymatically treating the fruit or vegetable with the cell wall degrading enzyme and then concentrating the concentrate may be one prepared by the same method as the above-described enzyme-degrading enzyme.

The fluidized bed dryer is a method in which hot air is blown at a proper flow rate from the lower side of a perforated plate to dry the powder formed in the form of granules or fine granules and dried to form a fluidized bed on the granules on the perforated plate. Because it is corroded by moisture in the distribution process, it is a method widely used by chemical companies and pharmaceutical companies to dry chemicals.

According to the present invention, the granule of the present invention is dispersed in a highly dispersed state to produce a granule having smooth texture, excellent necking, and improved flavor by using a fluid bed drying method.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Example 1.

10 kg of undiluted persimmon was immersed in 20 ℓ of water and allowed to stand at 15 ° C for 8 hours to allow the persimmon to absorb enough moisture. Then, the persimmon absorbing moisture was removed from the vat by removing the water, Over 85% by weight of the total number of the rhizome was germinated and stored at 1 캜 for 40 days. The vernalized rhizome was then dextrinized at 65 ° C and 90% saturated humidity for 8 hours. Raw corn was mixed with dextrinized rhizomes, pulverized using a pulverizer, and fermented with lactic acid bacteria in a vacuum fermentation dryer at 45 ° C for 48 hours. The fermented material was dried, pulverized using a pulverizer, and granulated while spraying a citrus concentrated liquid using a fluid bed drier.

Example 2

The granules were produced in the same manner as in Example 1 except that the broccoli concentrate was spray-sprayed instead of citrus concentrate to prepare granules.

Example 3

The granules were produced in the same manner as in Example 1 except that the cabbage concentrate was sprayed instead of citrus concentrate to prepare granules.

Example 4

Granules were produced in the same manner as in Example 1 except that granules were prepared by spraying a carrot concentrate instead of citrus concentrate.

Example 5

The granules were prepared in the same manner as in Example 1, except that 5 parts by weight of citrus enzymatic degradation product was added to 100 parts by weight of fermented lactic acid bacteria before pulverization of lactic acid fermented with lactic acid bacteria and aged for 3 hours.

Comparative Example 1

The procedure of Example 1 was repeated except that the dextrinization treatment was omitted.

Comparative Example 2

The granulation was carried out in the same manner as in Example 1 except that lactic acid bacteria fermentation was omitted.

Comparative Example 3

The granules were prepared in the same manner as in Example 1 except that water was sprayed instead of citrus concentrated liquid.

Example

Test Example 1. Evaluation of extraction yield

10 g of the granules of Examples 1 to 4 were extracted with hot water and aqueous ethanol solution to obtain extracts 1 to 8. The dry weight and the extraction yield were evaluated and are shown in Table 1 below.

division Experimental group Addition group Extraction method Dry weight (g) Extraction yield (%) One Example 1 Citrus
Heat number

2.8943 28.93 2 Example 2 broccoli 3.1200 31.16 3 Example 3 cabbage 2.4952 25.03 4 Example 4 carrot 3.0172 30.23 5 Example 1 Citrus
70% ethanol
2.2879 22.87 6 Example 2 broccoli 2.9887 29.93 7 Example 3 cabbage 3.1986 32.03 8 Example 4 carrot 3.2115 32.10

Most of the extracts showed high extraction yields of over 30%, and citrus fruits showed a somewhat lower extraction yield. The extraction yield of the hot water extract was 25.0 to 35.4% and the ethanol extraction yield was 22.9 to 32.1%, which indicates that the hot water extraction method is more advantageous in the extraction yield.

Test Example 2. Antioxidant Activity Test

1) Total polyphenol content analysis

The total polyphenol content was analyzed by Folin-Denis method (AOAC 1980). Specifically, 200 μL of the extracts 1 to 8 and 1,800 μL of distilled water were mixed and 200 μL of Folin-Ciocalteau's phenol reagent was added thereto, followed by reaction at room temperature for 5 minutes. 400 μL of 2M Na ₂ CO ₃ was added thereto, mixed, and the mixture was adjusted to 4 mL with distilled water, followed by reaction at room temperature for 1 hour. After completion of the reaction, the absorbance was measured at 725 nm, and the total polyphenol content was expressed as mg gallic acid equivalents (GAE) / g in comparison with a calibration curve using gallic acid (Sigma Chemical Co).

division Experimental group Addition group Extraction method Polyphenol (GAE / g) One Example 1 Citrus

Heat number


14.1 2 Example 2 broccoli 16.7 3 Example 3 cabbage 15.2 4 Example 4 carrot 15.7 5 Example 1 Citrus

70% ethanol
19.2 6 Example 2 broccoli 17.4 7 Example 3 cabbage 17.5 8 Example 4 carrot 16.0

The phenolic compounds are widely distributed in the vegetable field and most of them have ester bonds with cell wall polysaccharides and lignin, or they are present as polymers, and they show antioxidant ability by hydrogen donation through hydroxyl group and resonance stabilization of phenolic ring structure, It is known to play a role in protecting tissues from free radicals. Total polyphenol content of hot water extract was 6.8 ~ 16.7 mg GAE / g and total polyphenol content of ethanol extract was 16.0 ~ 19.2 mg GAE / g. Total polyphenol content was higher in ethanol extract as a whole.

2) Total flavonoid content analysis

The extracts 1 to 8 were diluted with distilled water to a concentration of 20 mg / mL, and then 200 μL of the extract was added. To this, 800 μL of ethanol and 60 μL of 5% NaNO ₂ were added and homogeneously mixed and reacted at room temperature for 5 minutes. To this, 60 μL of 10% AlCl ₃ was added, and the mixture was further reacted at room temperature for 5 minutes. Next, 400 μL of 1 M NaOH solution was added, reacted at room temperature for 1 minute, homogenized by adding 500 μL of distilled water, and 200 μL of the sample was dispensed into a 96-well plate and absorbance was measured at 415 nm. Standard curves were prepared using quercetin as a standard, and the total flavonoid content of the extract was expressed as mg quercetin equivalents (QE) / g.

division Experimental group Addition group Extraction method Polyphenol (QE / g) One Example 1 Citrus

Heat number


6.1 2 Example 2 broccoli 5.7 3 Example 3 cabbage 4.8 4 Example 4 carrot 5.0 5 Example 1 Citrus

70% ethanol
11.6 6 Example 2 broccoli 9.7 7 Example 3 cabbage 10.0 8 Example 4 carrot 9.8

Flavonoids are a generic term for phenolic compounds with diphenylprogane (C6-C3-C6) as one of the pigment components distributed in the stem, root, and skin of plants, including fruits, vegetables and nuts. These flavonoids exist in the free state, but in most cases they exist in the form of glycosides combined with saccharides. Saccharides forming these glycosides are easily hydrolyzed by acids, alkalies, enzymes, etc., Active activity is known to be stronger. The total flavonoid content of hot water extract was 1.4 ~ 6.1 mg QE / g and the total polyphenol content of ethanol extract was 9.7 ~ 11.6 mg QE / g. The total flavonoid content was higher in the ethanol extract as a whole and higher in the citrus added Example 1.

3) DPPH free radical scavenging activity

The DPPH free radical scavenging activity was measured by adding 0.4 mM DPPH solution to various concentrations of the sample, incubating at room temperature for 30 minutes, and measuring the absorbance at 517 nm. Absorbance was reduced by% compared with the absorbance of the control (MeOH), ascorbic acid was used as a positive control, and 96.8 at 25 ㎍ / mL.

division
Experimental group
Addition group
Extraction method
DPPH radical scavenging ability (%) 1,000 / / mL  2,500 / / m One Example 1 Citrus
Heat number
27.4 65.8 2 Example 2 broccoli 31.3 61.8 3 Example 3 cabbage 37.0 72.2 4 Example 4 carrot 16.2 71.4 5 Example 1 Citrus

70% ethanol
30.7 87.3 6 Example 2 broccoli 32.2 85.5 7 Example 3 cabbage 30.9 100.5 8 Example 4 carrot 32.6 93.4

Free radicals are known to be a major cause of biological damage. The electron donating action is used not only for the purpose of inhibiting lipid oxidation in foods by donating electrons to radicals, but also for the purpose of inhibiting aging by active radicals in the body , And DPPH is generally used to evaluate the free radical scavenging ability of natural antioxidants. The DPPH radical scavenging activity of the hydrothermal extract showed 16.2 ~ 37.0% scavenging activity at 1,000 ㎍ / mL concentration and 61.8% or more DPPH radical scavenging activity at all at 2,500 ㎍ / mL concentration. The ethanol extract showed higher DPPH radical scavenging activity than that of the hot - water extract. The DPPH radical scavenging activity was 30.7 ~ 32.6% at 1,000 ㎍ / mL and 85.5 ~ 100.5% at 2,500 ㎍ / mL concentration.

4) Xanthine oxidase inhibitory activity

50 μL of 1 mM xanthine and 2 mM EDTA was added to 50 μL of extracts 1 to 8, 100 μL of 50 mU / mL xanthine oxidase enzyme was added, and the absorbance was measured at 290 nm after 1 hour of reaction. Allopurinol was used as a positive control, / mL and 89.4 (inhibitory activity; Xanthine oxidase inhibitory activity at 5,000 g / mL).

division Experimental group Addition group Extraction method Inhibitory activity (%) One Example 1 Citrus

Heat number


23.1 2 Example 2 broccoli 35.4 3 Example 3 cabbage 33.2 4 Example 4 carrot 22.7 5 Example 1 Citrus

70% ethanol
68.1 6 Example 2 broccoli 80.7 7 Example 3 cabbage 108.0 8 Example 4 carrot 112.1

Xanthine oxidase is an enzyme involved in purine metabolism. It removes oxygen from xanthine or hypoxanthine and generates hydrogen peroxide (H ₂ O ₂ ). When the remaining skeleton forms uric acid and is present in plasma excessively, it accumulates in the fracture and causes severe pain It is an enzyme that causes kidney disease by being deposited in induced gout and kidney. Allopurinol, an inhibitor of the production of uric acid in the blood, and probenecid and benzbromarone, inhibitors of uric acid reabsorption in the kidney, have been used to treat gout. However, it is known that there are side effects such as bone marrow suppression, hypersensitivity reaction and liver toxicity. Studies are underway to find substances with xanthine oxidase inhibitory activity in natural materials to replace allopurinol, a gout remedy. The inhibitory activity of xanthine oxidase was 22.7 ~ 35.4% in the extract of 5,000 ㎍ / mL, and 68.1 ~ 112.1% of the ethanol extract showed the activity of xanthine oxidase. The extracts of carrot, cabbage, broccoli, citrus , Respectively.

Test Example  2. Verification of antihypertensive activity

Angiotensin converting enzyme (ACE) inhibitory activity was evaluated to verify antihypertensive activity. ACE inhibitory activity was measured according to the method of Kuba et al. (2003). Specifically, 0.2 mL of the assay mixture (100 mM potassium phophate buffer, pH 8.3, 300 mM NaCl, 5 mM hip-pury-his-leu) was added to 0.05 mL of the extracted sample and incubated at 37 ° C for 5 minutes. And the reaction was allowed to proceed at 37 ° C for 1 hour. Then, 0.5 mL of 1N HCl was added to terminate the reaction. At this time, in the control experiment, the enzyme solution in which the reaction was stopped was added to the sample, and blank was used in distilled water. The ethyl acetate layer was transferred to a new tube, dried thoroughly at 80 ° C, and then dissolved in 1 mL of distilled water. The absorbance at 228 nm was measured. The blank The inhibition rate was calculated by using captopril as a positive control and 68.2 at 1 ㎍ / mL.

division Experimental group Addition group Extraction method ACE inhibitory activity (%) One Example 1 Citrus

Heat number

23.9 2 Example 2 broccoli 32.2 3 Example 3 cabbage 38.8 4 Example 4 carrot 31.5 5 Example 1 Citrus

70% ethanol
51.5 6 Example 2 broccoli 41.6 7 Example 3 cabbage 36.5 8 Example 4 carrot 46.9

Since angiotensin Ⅰ is converted to angiotensin Ⅱ by ACE and angiotensin Ⅱ is a cause of blood pressure increase, it is known that ACE inhibition prevents angiotensin Ⅱ from being converted into angiotensin Ⅱ, And is widely used in active experiments. The ACE inhibitory activity was 23.9 ~ 38.8% in the hot water extract and 36.5 ~ 51.5% in the ethanol extract. In particular, the highest ACE inhibitory activity was shown in Example 5, which is an ethanol extract added with citrus.

Test Example 3. Anti-inflammatory activity assay

In order to test anti-inflammatory activity, NO production inhibition was evaluated. The mouse macrophages RAW 264.7 cells used in the experiments were purchased from KCLB (Korea Cell Line Bank, Seoul, Korea). RAW 264.7 cells were treated with antibiotics (250 units / mL, penicillin, 250 mg / mL streptomycin, Sigma-Aldrich Co., St. Louis, MO) with 10% fetal bovine serum (FBS, Gibco, The cells were cultured at 37 ° C and 5% CO ₂ using DMEM (Gibco) medium containing ₂ % (w / v), MO, USA) Centrifuged and suspended.

The effect of lactic acid fermentation products on cell survival was measured by 3- (4,5-dimethylthiazol-2 yl) -2,5-diphenyltetrazolium bromide (MTT, Amresco, Solon, OH, USA). The cells were cultured for 24 hours at a concentration of 5 × 10 ⁵ cells / well in 96-well plates. After 1 hour, the cells were treated with lipopolysaccharides (LPS) at 1 μg / mL And cultured for 24 hours. After the medium was removed, 10 μL of 5 mg / mL MTT solution was added and reacted at 37 ° C. for 2 hours. 100 μL of dimethyl sulfoxide (DMSO, Amresco) was added to each well and the mixture was stirred for 10 minutes. An ELISA reader (Epoch, Bioteck, Winooski, VT, USA) at 570 nm. The cell survival rate was calculated as a percentage of the control group treated with the third distilled water instead of the sample.

RAW 264.7 cells were plated on a 24-well plate at a concentration of 5 × 10 ⁵ cells / well and cultured for 24 hours. The hot-water extracts and ethanol extracts were treated at 125, 250, 500, 1,000 and 2,000 μg / After 1 hour, the cells were treated with 1 ㎍ / mL of LPS for 24 hours. The culture was recovered and centrifuged (3,000 rpm, 5 min, 4 ℃) to obtain a cell culture supernatant. Lt; / RTI >

The amount of NO produced from the cells was measured using the Griess reagent system (Promega, Madison, WI, USA) in the form of NO ₂ ^- present in the cell culture. 50 μL of cell culture solution and 50 μL of sulfanilamide solution were mixed and reacted at room temperature for 10 minutes. 50 μL of NED solution was added and reacted for 10 min at room temperature. Absorbance was measured at 540 nm using an ELISA reader. A standard curve was prepared with sodium nitrate to calculate NO content.

Nitric oxide (NO) is a regulatory factor that plays an important role in physiological or pathological situations. The appropriate concentration of NO functions physiologically as smooth muscle relaxation, platelet aggregation inhibition, immune regulation, vasodilation, and neurotransmission. NO produced by nitric oxide synthase (NOS) in the immune cells is expressed by external stimuli and plays a physiologically important role as a self-defense substance that destroys microbes or tumor cells invading from the outside. However, excessive production of NO acts as a factor inducing inflammation of the cells, which causes various chronic inflammatory diseases. The inflammatory response is induced when tissue damage or infection is caused by free radicals in the body. Typically, macrophages react to produce cytokines, and the expression of inducible nitric oxide synthase (iNOS) Since NO is produced, anti-inflammatory activity can be evaluated by inhibiting the expression of iNOS. LPS induces oxidative stress and stimulates immune cells as a cell wall material of gram negative bacteria, thereby increasing NO production.

In the case of hydrothermal extract, cytotoxicity was observed as the concentration of each extract increased from 125 to 2,000 ㎍ / mL, but no effect on NO production was observed. On the other hand, when the concentration of ethanol extract was treated with 125 ~ 2,000 ㎍ / mL, cytotoxicity was not observed at the concentration of 1,000 ㎍ / mL. However, at the high concentration of 2,000 ㎍ / mL, broccoli, cabbage, Toxicity was observed. At the concentration of 1,000 ㎍ / mL, 47.0% of broccoli added, 47.9% of cabbage added and 46.5% of carrot added NO inhibitory effect. Example 5 in which citrus was added showed an inhibitory effect on NO production of 48.3% at a concentration of 2,000 ㎍ / mL.

1) Adding Citrus

As shown in FIG. 1, the cell survival rate of the hot-water extract was 75.1% ~ 88.5%, and the cell survival rate tended to decrease with increasing hot-water extract concentration. On the other hand, the effect of hydrothermal extract on NO production was not observed at all concentrations. On the other hand, the ethanol extract showed cell viability of 100% or more at the concentration range of 125 ~ 1,000 ㎍ / mL, but cell viability was 63.9% at the concentration of 2,000 ㎍ / mL. The effect of ethanol extract on the NO production was investigated in the absence of cytotoxicity (125 ~ 1,000 ㎍ / mL). As the concentration of extract increased, And 48.3%, respectively.

2) Adding broccoli

As shown in FIG. 2, the cell survival rate of the hot-water extract was 100% or more at the concentration range of 125 to 1,000 ㎍ / mL, but the cell survival rate was 89.6% at the concentration of 2,000 ㎍ / mL. The effect of hot water extract on NO production was not observed at all concentrations. On the other hand, the ethanol extract showed cell viability of 100% or more at the concentration range of 125 ~ 1,000 ㎍ / mL, but cell viability was 63.9% at the concentration of 2,000 ㎍ / mL. The effect of ethanol extract on the NO production was investigated in the absence of cytotoxicity (125 ~ 1,000 ㎍ / mL). As the concentration of extract increased, the NO production was inhibited. The extract concentration was 1,000 ㎍ / mL The inhibition of NO production was 47.9%.

3) Cabbage addition

As shown in FIG. 4, the cell survival rate of the hot-water extract was 100% or more at the concentration range of 125 to 1,000 ㎍ / mL, but the cell survival rate was 83.6% at the concentration of 2,000 ㎍ / mL. The effect of hot water extract on NO production was not observed at all concentrations.

On the other hand, the ethanol extract showed cell viability of more than 100% in the concentration range of 125 ~ 1,000 ㎍ / mL, but showed cell viability of 74.3% at the concentration of 2,000 ㎍ / mL. The effect of ethanol extract on the NO production was investigated in the absence of cytotoxicity (125 ~ 1,000 ㎍ / mL). As the concentration of extract increased, the NO production was inhibited. The extract concentration was 1,000 ㎍ / mL And inhibited the production of NO by 46.5%.

4) Adding carrots

As shown in FIG. 4, the cell survival rate of the hot-water extract was 100% or more at the concentration range of 125 to 1,000 ㎍ / mL, but the cell survival rate was 89.4% at the concentration of 2,000 ㎍ / mL. The effect of hot water extract on NO production was not observed at all concentrations. The ethanol extracts showed cell viability of more than 100% at the concentration range of 125 ~ 1,000 ㎍ / mL, but cell viability was 76.9% at the concentration of 2,000 ㎍ / mL. The effect of ethanol extract on the NO production was investigated in the absence of cytotoxicity (125 ~ 1,000 ㎍ / mL). As the concentration of extract increased, the NO production was inhibited. The extract concentration was 1,000 ㎍ / mL And inhibited the production of NO by 46.5%.

Test Example  4. Sensory evaluation

The sensory evaluation was carried out on a panel of 20 experts on the basis of the sensory granules prepared in Examples 1 to 5 and Comparative Examples 1 to 3, and then a sensory test was carried out using a 9-point scale method Table 7 shows the results.

- Sweet taste and sweetness: 1 point = very weak, 9 point = very strong

- texture and general preference: 1 point = very bad, 9 points = very good

division A sweet taste sweetness Texture Comprehensive likelihood Example 1 7.4 7.7 7.1 7.4 Example 2 7.3 7.0 7.2 7.1 Example 3 7.3 7.2 7.1 7.1 Example 4 7.1 7.5 7.1 7.2 Example 5 7.5 8.1 7.6 7.9 Comparative Example 1 4.6 3.1 3.1 3.4 Comparative Example 2 4.3 3.8 3.4 3.7 Comparative Example 3 6.1 5.4 4.7 5.8

As shown in Table 7, it was confirmed that the rhizome granules according to Examples 1 to 5 of the present invention are stronger in flavor and sweetness than those of Comparative Examples 1 to 3, and have a pleasant texture and excellent taste.

On the other hand, Comparative Examples 1 and 2 were rated poorly in sweetness and texture, and Comparative Example 3 using water in place of the fruit juice concentrate was found to have significantly reduced texture.

Claims (11)

(a) germinating an unspotted spot;
(b) dextrinizing the germinated rhizome;
(c) fermenting said dextrinized rhizome with lactic acid bacteria on a vacuum;
(d) pulverizing the rhizome fermented with the lactic acid bacteria; And
(e) forming a granule by a fluid bed crying method while spraying a concentrated liquid of the fruit and vegetable in the powdered rhombus. The method according to claim 1,
Wherein the step (a) comprises germinating only 85 to 90% by weight of 100% by weight of rhizome. The method according to claim 1,
Wherein the step (a) is performed such that the length of the germ, which is a germinated rootstock root, is less than 0.05 to less than 1 mm. The method according to claim 1,
Wherein the step (b) further comprises the step of subjecting the germination axis to a sexualization process before dextrinization. The method according to claim 1,
Wherein the step (c) comprises mixing 3 to 15 parts by weight of rice bran with respect to 10 parts by weight of a row of beans, followed by fermentation with lactic acid bacteria. The method according to claim 1,
Wherein the fruit and vegetable concentrate is a concentrated fruit and vegetable concentrate; Or a concentrate obtained by enzymatic treatment of fruit or vegetable with a cell wall degrading enzyme, followed by juice concentrating and concentrating. 8. The method of claim 7,
Wherein the fruit is selected from citrus, broccoli, cabbage and carrots. The method according to claim 1,
Wherein the step (d) further comprises the step of spraying the enzyme hydrolyzate to fermented lactic acid bacteria before powdering and then aging for 1 to 6 hours. 9. The method of claim 8,
The enzyme hydrolyzate of the present invention is an enzyme hydrolyzate selected from the group consisting of citrus, broccoli, cabbage and carrots as beta-glucanase, hemicellulase, cellulase, xylanase and pectinase pectinase and arabinase, and then enzymatically decomposing the enzyme with one or two or more kinds of cell wall degrading enzymes selected from the group consisting of pectinase, pectinase and arabinase. A rhombic granule produced by the method according to any one of claims 1 to 9. 10. A health functional food for antioxidant, antioxidant, anti-diabetic, anti-inflammatory or anticancer activity comprising rhizome granules produced by the production method according to any one of claims 1 to 9 as an active ingredient.

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