KR20190044343A - Digestion resistant grain powder and a menufacture method therefor - Google Patents

Abstract

The present invention relates to a digestion-resistant grain powder and a manufacturing method thereof More particularly, the present invention relates to the digestion-resistant grain powder which is manufactured by enzyme treating, decompression treating, and superheated vapor treating grains, and then subjected to low-temperature and low-speed pulverization to produce a grain powder having a high content of digestion-resistant starch, and infiltrating an Allium hookeri extract collected by nanoliposome into the same. Accordingly, the digestion-resistant grain powder manufactured by the present invention uses Allium hookeri having an effect for preventing or alleviating diabetes, hyperlipemia, and blood pressure lowering, thereby having an excellent effect in enhancing functionality of a resistant starch, lowering a digestion absorption rate. In addition, the digestion-resistant grain powder can be used as a composition of various foods without decreasing digestion resistance due to less denaturation of the resistant starch during cooking.

Description

FIELD OF THE INVENTION [0001] The present invention relates to digestion-resistant grain powders,

The present invention relates to a digestion-resistant grain powder and a method of producing the same, and more particularly, to a grain powder having a high content of digestion-resistant starch by making low-temperature low-speed pulverization using grains by enzyme treatment, decompression treatment and superheated steam treatment The present invention relates to a digestion-resistant grain powder having excellent digestion resistance, taste, nutrition, texture, and taste without impairing the digestion resistance of starch at low digestion and absorption rate by penetrating into a triangular extract collected with nanoliposome and a preparation method thereof.

Starch is a glucose polysaccharide present in plants, and is primarily the primary source of energy for humans and is mainly degraded by amylase in the gastrointestinal tract. In general, starch is rapidly digested in the body, which is not desirable for diabetics, such as increasing postprandial blood glucose.

Since the digestion rate of starch is related to the blood sugar and insulin response, there has been an increasing interest in starch in the form of a polymer which has reduced the digestibility of starch in relation to adult diseases in the 2000s.

Digestion-resistant starch is defined as the starch and starch degradation products that are not digested or absorbed in the gastrointestinal tract of a healthy person. Non-starch polysaccharides, resistant oligosaccharides, resistant starches and similar carbohydrates are included in digestion-resistant starches.

In particular, Resistant Starch (RS) is used as a functional ingredient in foods that require a particularly high dietary fiber content. Resistant starches are starches that do not decompose to D-glucose in the small intestine within 120 minutes of ingestion It is fermented in the large intestine and has resistance to digestion due to the following four characteristics.

First, the rigid molecular structure restricts access to digestive enzymes and various amylases, and also makes it difficult to approach the resistive properties of live particles. Second, the starch particles themselves have a structure that prevents them from being destroyed by degrading enzymes (for example, raw fish, raw banana, high amylose maize starch, etc.). Third, the starch particles are not digested by aging due to cooling after gelatinization. Fourth, starch chemically modified by etherification, esterification or cross-linking is not destroyed by digestive enzymes.

Resistant starches are classified into four types, namely, RS1 to RS4. RS1 is a physically inaccessible starch that is wrapped in whole or partially crushed grains or seeds. RS2 is a biomolecule particle RS3 is a starch that has been processed with natural starch as an aged starch or has been chemically modified to resist enzymatic digestion, such as starch in food using RS3, .

Various types of grains can be used as raw materials for producing the resistant starch. Grains such as rice, barley, wheat and corn are most commonly used for stocks. The proportion of starch in the grain is 70 ~ 80%. All characteristics of cereal grains are influenced by starch.

Resistant starch improves texture due to increased expansion rate, crispness, less fat absorption during manufacture of fry compared with traditional dietary fiber giving a strong texture and strong flavor. Due to these characteristics, it can be applied in many food fields including bread, cake, muffin, pasta and dough food.

Resistant starch can be applied to the production of therapeutic or diet foods due to its characteristics, and researches and technology development on processed foods using such starches are being continuously carried out.

In this regard, the National Institute of Food Science and Technology (RDA) of the Rural Development Administration of Korea in 2017 reported that functional rice varieties with high resistance to starch were two times higher in amylose content than ordinary rice, while Koami 2, Goami 3, Goami 4 and Dodam rice And has been promoting research on the development of functional starch and functional utilization of the starch, and has filed for a dietary food composition containing Nurungji made from Dodam rice (Korean Patent Publication No. 10-2017-0054867). However, there is a problem that it can not be applied to the production of a digestion-resistant food composition by processing rice in general because it requires only a specific kind of rice.

Korean Patent Laid-Open Publication No. 10-2006-0120335 discloses a method for producing a starch-containing starch, which comprises mixing an indigestible starch and a rice flour, a step of extruding a mixture of an indigestible starch and a rice flour to obtain a molded product, A method of producing processed rice containing Mars starch has been disclosed, but there is a problem that the resistance to degradation is deteriorated by the thermal deformation of the starch at the time of cooking.

Also, Korean Patent No. 10-1733845 discloses a composition for preparing noodle-free rice flour and a method for producing the same, characterized in that it comprises indolubilized maltodextrin, buckwheat flour, potato starch, xanthan gum, eggs and salt , There is a limitation that a composition produced according to the patent can be applied only to the production of a face.

On the other hand, Allium Hookeri is known as Myanmar's origin and is produced in India, China, etc. It is called " Samgyes " because it is shaped like a young ginseng and has three flavors (sweet, bitter and hot). The leaves and roots of the trichomes are supplemented with essential amino acids valine, isoleucine, methionine, threonine, lysine, phenylalanine, tryptophan, histidine, etc. , And the contents of vitamin A and vitamin C, nitrogen, phosphoric acid, iron, manganese, zinc and sulfur are high. In particular, it is known that sulfur components are contained in more than 6 times more than garlic than in garlic, and in the case of Korean lambs, the amount of sulfur is 700 mg or more per 100 g of sulfur. In this kind of sulfur component, also, various types of sulfur components such as alpha, gamma, beta, delta, lambda,

In Sungbok, the sulfur is "very hot, tasty and toxic, but it drives out cold air in the body to regulate old chunks of the stomach and bad auspices, strengthen the muscles, and strengthen the muscles." Sulfur releases solitary (erysipelas) It is known that it is excellent for detoxification of various pollution which causes cancer and incurable disease because it is transmitted as a sign of rejuvenation that the old man also regains youth by the preemptive medicine (仙药)

The natural dietary sulfur contained in the tubers helps to reduce diabetes, hyperlipemia and blood pressure by inhibiting cholesterol by inhibiting cholesterol. It has a strong anti-cancer activity that reduces the harmful substance, active oxygen, and has anti inflammation and sterilization action, diuretic and constipation It has various effects such as inhibitory action, restoration of sperm such as sperm and needle production, atopy, skin nose and exfoliation activity, strengthening of bones, prevention of hair loss. There is no toxicity and side effect, and it can break down toxic substances in the body, neutralize toxins, and even if leukocytes in the body are reduced due to radiation cancer treatment, it can be recovered quickly by taking a triple pick. Taking a triloby, promoting blood circulation, improving internal function, relieving constipation, and improving hypertension, especially the minerals in the trifles, soften the hard blood vessels and intake of the triple extract can lower the paralysis and cholesterol. However, there is a problem that the sulfur component contained in the three-layered syrup generates bad taste due to the generation of odor and imitation.

Therefore, the present inventors have studied a method for producing a grain powder which can effectively apply to the digestion-resistant starch the above-mentioned functionality of the tripech and can be applied to various foods without lowering the digestion and absorption rate of the digestion- Was treated with enzyme treatment, decompression treatment and superheated steam treatment and then subjected to low-temperature low-speed pulverization to produce grain powder having a high content of digestion-resistant starch. Then, penetration of the triple-leaf extract caught with nanoliposome resulted in a low digestion rate and reduced resistance to digestion of starch Resistant grain grains which are excellent in taste, nutrition, texture and liking even when they are not used.

Accordingly, one object of the present invention is to provide a method for producing digestion-resistant grain powder.

Another object of the present invention is to provide a method for producing digestion-resistant grain powder using amylose sucrose enzyme solution.

It is another object of the present invention to provide a method for producing a digestion-resistant grain powder in which digestion resistance is enhanced by infiltrating the digestion-resistant grain powder with the nori liposome-

Another object of the present invention is to provide digestion-resistant grain powder prepared according to the above method.

In order to solve the above-mentioned technical problem, the present invention provides a method for producing digestion-resistant grain powder, comprising the steps of:

(S10) treating the grain with superheated steam;

(S20) preparing a pulverized material by subjecting the superheated steam-treated grain of step (S10) to low-temperature low-speed pulverization; And

(S30) drying the pulverized product in the step (S20).

The step (S10) of the present invention is a step of producing the resistant starch by treating the cereal with the superheated steam. The starch of the cereal is degraded by the superheated steam treatment and the crystallinity of the starch is decreased, do. In addition, microorganisms and bacteria present in the grains are killed to inactivate the lipase and improve the storage stability of the digestion-resistant grain powder finally produced.

The cereals may be rice, brown rice, glutinous rice, buckwheat, rye, rice, barley, wheat, barley, sorghum, corn, and the like, preferably rice, brown rice or glutinous rice.

The term " superheated water vapor " means water vapor heated to a saturation temperature while maintaining the pressure of saturated water vapor, and the superheated water vapor in the step (S10) desirable.

In the superheated steam treatment, superheated water vapor at 150 to 200 ° C is treated for 1 to 3 minutes, preferably superheated steam at 160 to 180 ° C for 1.5 to 2 minutes to the decompressed grain in step (S10) . If the temperature of the superheated steam is less than 150 ° C or the treatment time is less than 1 minute, insufficient starch is produced in the grain. If the superheated steam temperature exceeds 200 ° C or the treatment time exceeds 3 minutes, The digestion and absorption rate of the digestion-resistant grain powder to be finally produced is increased.

In order to prevent the loss of the resistant starch produced in the step (S10), the present invention may further include a rapid cooling process after superheated steam treatment.

The step (S20) of the present invention is a step of low-temperature low-speed pulverization of the superheated steam-treated grain in the step (S10), wherein denaturation of the grain by heat, which is invented in the ordinary pulverizing step, Can be prevented from being destroyed.

The low-temperature low-speed pulverization is carried out such that the pulverization speed is 5 to 20 minutes per 1 kg of dry weight of the superheated steam-treated grain, preferably 8 to 15 minutes. When the low-speed pulverization time is less than 5 minutes per 1 kg of the weight of the superheated steam-treated grain, the grain is denatured or the resistant starch is destroyed by the heat generated during the pulverization.

The pulverization temperature during the low-temperature low-speed pulverization is maintained at 20 to 50 캜, preferably at 30 to 40 캜. When the crushing temperature is higher than 50 ° C, the grain is denatured or the resistant starch is broken by the heat generated during the crushing, and when the crushing temperature is lower than 20 ° C, the process efficiency is decreased.

The low-speed pulverization may be performed by using a roll mill, a disc mill, or a cone mill, preferably a roll mill, a disc mill, a cone mill, a hammer mill, a ball mill, Preferably, a roll mill is used.

In the low-temperature low-speed pulverizing step, the grain size of the digestion-resistant grain powder can be appropriately controlled according to the type of food to be applied by controlling the particle size of the pulverized product.

The step (S30) of the present invention is a step of drying the pulverized cereal in the step (S20), and a usual method may be suitably used, including, but not limited to, low temperature drying, freeze drying, vacuum Drying, spray drying, vacuum drying, infrared drying, and the like, preferably low temperature drying or freeze drying.

In another embodiment of the present invention, the cereal of the step (S10) may be a cereal which has been pretreated with the following steps:

(S01) immersing the grain in water;

(S02) a step of decompressing the grains treated in the step (S01) in a hermetically sealed container.

The step (S01) is a step of immersing grains in water, followed by an overheating steam treatment step to increase the amount of digestion-resistant starch in the grain.

In the step (S01), the temperature of the water is 30 to 50 ° C, preferably 35 to 45 ° C. If the temperature is lower than 30 ° C, the amount of digestion-resistant starch in the cereal is lowered in the subsequent superheated steam treatment. If the temperature is higher than 50 ° C, the water-soluble vitamin or oil component contained in the grain is destroyed.

The immersion time in the step (S01) is 30 to 150 minutes, preferably 50 to 120 minutes. If the immersion time is less than 30 minutes, the amount of digestion-resistant starch is lowered in the subsequent step. If the immersion time is longer than 150 minutes, the productivity of the process is decreased and the water-soluble vitamin or oil component is destroyed.

The step (S02) of the present invention is a step of decompression treatment. It is possible to increase the penetration rate of water into the grain by expanding the grain through the pressure reduction treatment, increase the size of pores in the grain, Can be increased.

The decompression treatment is carried out by depressurizing the grains soaked in water in the sealed container to 0.005 to 0.050 MPa and then maintaining them for 5 to 20 minutes, preferably at 0.010 to 0.030 MPa for 8 to 20 minutes do. If the pressure is less than 0.005 MPa or more than 20 minutes, the oil component of the grain will be destroyed. If the pressure is less than 0.030 MPa or less than 5 minutes, the swelling of the triangular grain will not occur sufficiently and the penetration rate of water into grain will decrease.

In another embodiment of the present invention, the water of the step (S01) may be prepared by adding an amylose sucrose enzyme solution. The amylose sucrose enzyme solution then increases the amount of digestion resistant starch produced in the grain through the superheated steam treatment step.

The amylose sucrose is a kind of glycosyltransferase which forms water-soluble amylose by the? -Glucosyl transfer of sucrose, and the amylose sucrose enzyme solution is, for example, an enzyme which is separated from Neisseria polysaccharare And culturing and purifying a microorganism in which an amylose sucrase gene is transformed and expressed in E. coli.

The amylose sucrose is preferably contained in the enzyme solution in an amount of 0.5 to 1.5% by weight based on the total weight of the grain. When the content of the enzyme is less than 0.5% by weight, the amount of the digestion-resistant starch is decreased. When the content of the enzyme is more than 1.5% by weight, the increase of the effect is insufficient.

The enzyme solution of the present invention may further contain ingredients such as a seasoning agent, a nutrient, a protein and a flavoring agent in addition to the amylose sucrose to improve the functional and functional properties of the digestion-resistant grain finally produced. (Vitamin A, B, C, D and E), minerals (such as carotene, Mg, potassium, and the like) as the nutritive substance, and the seasoning agent may be salt, soy sauce, sugar, reduced syrup, chemical seasoning, vinegar, Etc.), polyphenol, DHA, EPA, lecithin, taurine, choline and the like. The flavoring agent may be a natural flavoring agent (tau martin, stevia juice (for example, rebaudioside A, glycyrrhizin, etc.) and synthetic flavorings (saccharin, aspartame, etc.).

In yet another aspect of the present invention, steps (S21) to (S23) may be further performed before step (S20) and step (S30)

(S21) preparing an Allium Hookeri extract;

(S22) An oil phase obtained by mixing a solid lipid, a liquid lipid or a mixture of a solid lipid and a liquid lipid and an emulsifier, and a triple extract of the step (S21) Homogenizing the heated aqueous phase to prepare a nanoliposomized tubular extract; And

(S23) mixing the nanorodosomized tubule extract with the pulverized product of step (S20) in step (S22)

The step (S21) of the present invention is a step of preparing a tubular extract by using a tub and a solvent. The tubular extract used in the present invention is a tubular extract obtained by extracting at least one of leaves, stems, And preferably those extracted from at least one of the head and root. The root and the root part of the trilobite have more sulfur content than the other part of the trilobite.

A tubular extract refers to all the extracts, fractions, tablets, their dilutions, concentrates, dried products or all the formulations formulated using the extracts, fractions, or tablets (separation, fractionation).

Examples of the method for extracting the above-mentioned three-leaf extract include low-temperature high-pressure extraction, cold extraction, ultrasonic extraction, reflux cooling extraction, supercritical extraction, and the like.

For example, the method of preparing the tubular extract using the low-temperature high-pressure extraction method may be carried out, for example, by mixing triacetate and water at a weight ratio of 1: 1 to 1: 2, Time. The low-temperature high-pressure extraction method prevents the sulfur components contained in the troughs from deteriorating at high temperatures and prevents the reduction of useful components.

In addition, the above-mentioned tubular extract can be extracted using a conventional solvent known in the art, and the extracted liquid can be used in a liquid form or can be used by concentration and / or drying. At this time, as the solvent, water, an anhydrous or a lower alcohol having 1 to 4 carbon atoms (methanol, ethanol, propanol, butanol), ethylene, acetone, hexane, ether, ethyl acetate, butyl acetate, chloroform, It is possible to use any one of glycol, propylene glycol, N, N-dimethylformamide (DMF), dimethylsulfoxide (DMSO) or a mixed solvent thereof. However, the present invention is not particularly limited thereto, and it is preferable that an appropriate organic solvent is selected and used because the extraction degree and the degree of loss of the active ingredient of the extract may differ depending on the organic solvent to be extracted.

In addition, the above-mentioned tubular extract can be obtained by pulverizing leaves, stems, rootheads or roots of tubers, followed by immersion extraction, and then recovering the extracts and then filtering them. The filtration is a process of removing suspended solid particles from the extract, and may be performed by filtering particles using a cotton, nylon, or the like, or using an ultrafiltration method, a freezing filtration method, a centrifugal separation method, or the like. In addition, it may further comprise a separation process by various chromatographies (size, charge, hydrophobicity or affinity chromatographic).

The step (S22) of the present invention is a step of collecting the tubule extract of the step (S21) into a nanoliposome, wherein the nanoliposome facilitates penetration of the tubule extract into the pulverized product of the step (S20) To effectively add the effectiveness and functionality of the digester-resistant grain powder to be produced. In addition, as described above, the triple-leaf extract is made into a nanoliposome, thereby preventing the active ingredient of the triple sheath from being destroyed during heating and removing the unique odor of the tri-sheeting such as sulfur odor, thereby improving the preference.

The nanoliposomes of the present invention are prepared using emulsifiers and lipid media.

The emulsifier of the present invention is a mixture of sorbitan monooleate and polysorbate and is a mixture of sorbitan monooleate and polysorbate in a ratio of 3: 7 to 5: 5, preferably in a weight ratio of 4: 6. When a mixture of sorbitan monooleate and polysorbate is used, the average particle size of the nanoliposome is small and the resistance to physicochemical changes becomes large, so that the nanoliposome is not easily destroyed.

The lipid medium is a medium of solid lipid, a medium of liquid lipid or a mixed medium of solid lipid and liquid lipid, preferably a medium of solid lipid or a mixed medium of solid lipid and liquid lipid And more preferably a mixed medium consisting of solid lipid and liquid lipid.

The mixing medium is a mixture of solid lipid and liquid lipid at a weight ratio of 5: 5 to 9: 1, preferably 6: 4 to 8: 2. When the weight ratio is out of the range, the average particle size of the nanoliposome becomes uneven and the binding force of the medium and the tubule extract decreases, and the stability of the nanoliposome decreases.

In one specific embodiment of the present invention, the liquid lipid is soybean oil, oleic acid or olive oil, preferably soybean oil. The solid lipid may be glyceryl tristearate, glyceryl monostearate or glyceryl tripalmitate, preferably glyceryl tristearate. Soybean oil is composed of fatty acids with double bonds. It is highly hydrophobic and can increase the solubility of the tea extract, and glyceryl tristearate can increase the stability by reducing the particle size of nanoliposome.

In one specific example of the present invention, the step (S22) may be carried out as follows. A mixture obtained by mixing soybean oil and glyceryl tristearate in a weight ratio of 6: 4 to 8: 2, and a mixture of sorbitan monooleate and polysorbate in a weight ratio of 3: 7 to 5: 5, Followed by stirring at 95 DEG C for 5 to 15 minutes with heating to obtain an oil phase. The triple extract of step (S21) is added to the solvent and heated at 85 to 95 캜 for 5 to 15 minutes to obtain an aqueous phase. The aqueous phase is added dropwise to the oil phase and then heated to obtain a dispersion, homogenized, and sonicated.

In the step (S22), the nanoliposomized tubular extract is prepared by using 15 to 80 parts by weight of an emulsifier and 100 to 300 parts by weight of a lipid medium with respect to 100 parts by weight of the tubular extract, and preferably 100 parts by weight of the tubule extract, 25 to 70 parts by weight of an emulsifier and 150 to 250 parts by weight of a lipid medium. At this time, when the nanoliposome is prepared outside the above range, there is a problem that the extract of the tubule is not collected in the emulsifier or the nanoliposome in which the tubule extract is trapped is stuck and can not be stably dispersed.

In addition, the size of the nanoliposome to be produced is preferably in the range of 50 to 300 nm. If the nanoliposome is more than 300 nm, the nanoliposome is not sufficiently penetrated into the grain powder, so that the functionality of the digestion- When the particle diameter is less than 50 nm, there is a problem that nanoliposome can not effectively collect the triple extract, resulting in odor.

The solvent may be an aqueous solvent, preferably water, phosphate buffered saline (PBS), tris buffered saline (TBS), or acetic acid buffer solution.

It is preferable that the aqueous phase is added dropwise to the oil phase to obtain a dispersion at 85 to 95 ° C for 5 to 15 minutes.

The homogenization is carried out using a homogenizer at a speed of 8,000 to 12,000 rpm, preferably 9,000 to 11,000 rpm, more preferably 10,000 rpm for 1 to 5 minutes, preferably 2 to 4 minutes, more preferably 3 minutes Conduct.

The ultrasonic treatment is performed by using an ultrasonic wave processing apparatus such as ultrasonic treatment for 1 to 5 minutes, preferably 2 to 4 minutes, more preferably 3 minutes at an intensity of 150 to 250 W, preferably 180 to 220 W, more preferably 200 W .

The step (S23) is a step of mixing the nanorodosomized tubule extract prepared in the step (S22) and the pulverized product of the step (S40), wherein the mixing is performed in water, phosphate buffered saline (TBS) saline) or an aqueous solvent such as an acetic acid buffer solution and a pulverized product of step (S40).

As the mixing method, any one or more of spraying, stirring, and dipping may be used, and the mixing may be performed preferably using a spraying apparatus or a stirrer.

The mixing is performed by adding 5 to 15 parts by weight of a nanoliposomized tubular extract to 100 parts by weight of the pulverized product in the step (S40), and preferably the nanoliposomized tubule extract is added to 100 parts by weight of the pulverized product 8 to 12 parts by weight.

When the amount of the nanoliposomized tubule extract is less than 5 parts by weight, the content of the useful ingredient of the triple-layered syrup is low in the finally produced digestion-resistant grain powder, so that it is difficult to expect improvement in functionality due to the addition of the tubule extract. The synergistic effect of the effect of increasing the content of the tubercle extract is insignificant, and the functionalities such as taste and texture of the digestion-resistant grain powder finally produced are decreased.

The mixing is carried out for 10 to 60 minutes, preferably for 20 to 50 minutes. If the time is less than 10 minutes, the nanoliposomized tubular extract is not sufficiently penetrated into the grain powder, and if it exceeds 60 minutes, not only the process efficiency is reduced but also the water-soluble oil component of the grain powder may be destroyed.

In order to solve the above-mentioned other technical problems, the present invention provides digestion-resistant grain powder using the tubular extract prepared according to the above-described method.

The digestion-resistant grain powder prepared according to the present invention may be used as a functional food composition and may include a food-acceptable food-aid additive. The food-aid additive contained in the functional food composition of the present invention can be used as various nutrients, vitamins, electrolytes, flavoring agents, coloring agents, protective colloid thickening agents, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, And may contain flesh for the production of natural fruit juices, fruit juice drinks and vegetable drinks.

The functional food may be in the form of a capsule, a tablet, a powder, a granule, a liquid, a ring, a flake, a paste, a syrup, a gel, a jelly and a bar, but is not limited thereto.

Examples of the functional food include meat, sausage, bread, snack, confectionery, pizza, ramen noodle, porridge, soup, and the like.

As described above, the digestion-resistant grain powder produced according to the present invention has an excellent effect in enhancing the functionality of the resistant starch and lowering the digestion absorption rate by using the triple straw which is effective for preventing or improving diabetes, hyperlipemia and blood pressure lowering, It can be used as a composition of various foods without degradation of starch and reduced digestion resistance.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

Production Example 1: Preparation of Amylose sucrose enzyme solution

The amylose sucrose enzyme solution used in this example was prepared by culturing a microorganism transformed with E. coli isolated from Neisseria polysaccharea and expressing it with Ni-NTA affinity chromatography , And then the purified enzyme was diluted to 0.05 ml and mixed with 0.1 ml of 4% sugar, 0.1 ml of 1% glycogen, and 0.25 ml of 100 mM sodium acetate buffer at pH 7.0.

Production Example 2: Preparation of nanoliposomized tubular extract

After washing the root and root portions of the trichomes, 15 kg of water was added to 4 kg of root and 6 kg of root, and the mixture was heated at a temperature of 80 ° C under a pressure of 0.5 MPa for 16 hours, filtered and concentrated to obtain a triplex extract .

Production Example 3: Preparation of nanoliposomalized triplex extract

The oil phase composed of the composition shown in the following Table 1 was stirred (450 rpm) while being heated at 90 DEG C for 10 minutes, and the water phase was also heated at 90 DEG C for 10 minutes. Water was dropped to the oil phase and mixed slowly. The mixture was stirred at 450 rpm while being further heated at 90 캜 for 10 minutes, and homogenized at 10,000 rpm for 3 minutes using a homogenizer.

Subsequently, ultrasonic treatment was performed for 3 minutes at an intensity of 200 W using an ultrasonic processor to prepare a nanoliposomized tubular extract. The particle size was measured using a transmission electron microscope, and the particle size of the nanoliposome was about 200 nm.

Paid Glyceryl Tristearate < RTI ID = 0.0 > 70 g Soybean oil 30 g Sorbitan monooleate < RTI ID = 0.0 > 14g Polysorbate 18g Awards water 1L Triple extract 50g

Example 1: Preparation of Digestion Resistant Grain Powder

1 kg of rice (white rice) was put in a sealed container, and superheated water vapor at 180 ° C was sprayed for 2 minutes through a connecting pipe. After cooling sufficiently at room temperature, the mixture was put into a two roll mill equipped with a cooling fan, Resistant granule powder was prepared by low - temperature low - speed pulverization for about 10 minutes while maintaining the temperature at about 35 ° C so that the particle size became 100 mesh on average, and then the pulverized material was dried at low temperature.

Example 2: Preparation of Digestion Resistant Grain Powder

1 kg of rice (white rice) was immersed in water and maintained at 35 ° C for 120 minutes. Then, the immersed rice was removed, and the rice was put in a sealed container. The pressure of the sealed container was reduced to 0.020 MPa by using a vacuum pump, Respectively.

Thereafter, the superheated water vapor at 180 ° C was sprayed for 2 minutes through a connecting pipe, and then sufficiently cooled at room temperature. Then, the mixture was introduced into a 2-roll mill equipped with a cooling fan, Low temperature low speed pulverization was performed for about 10 minutes so that the average size was 100 mesh, and then the pulverized product was dried at low temperature to produce digestion resistant grain powder.

Example 3: Preparation of Digestion Resistant Grain Powder

1 kg of rice (white rice) was immersed in water added with the amylose sucrose enzyme solution prepared in Preparation Example 1 at 35 ° C for 120 minutes, and the immersed rice was removed and placed in a sealed container, The pressure in the vessel was reduced to 0.020 MPa and held for 10 minutes.

Thereafter, the superheated water vapor at 180 ° C was sprayed for 2 minutes through a connecting pipe, and then sufficiently cooled at room temperature. Then, the mixture was introduced into a 2-roll mill equipped with a cooling fan, Low temperature low speed pulverization was performed for about 10 minutes so that the average size was 100 mesh, and then the pulverized product was dried at low temperature to produce digestion resistant grain powder.

Example 4: Production of Digestion Resistant Grain Powder

1 kg of rice (white rice) was immersed in water added with the amylose sucrose enzyme solution prepared in Preparation Example 1 at 35 ° C for 120 minutes, and the immersed rice was removed and placed in a sealed container, The pressure in the vessel was reduced to 0.020 MPa and held for 10 minutes.

Thereafter, the superheated water vapor at 180 ° C was sprayed for 2 minutes through a connecting pipe, and then sufficiently cooled at room temperature. Then, the mixture was introduced into a 2-roll mill equipped with a cooling fan, And then crushed at a low temperature for about 10 minutes so as to have an average size of 100 mesh.

The nanoliposomized tubular extract extract of Preparation Example 3 was sprayed onto 1 kg of the pulverized product by spraying and then mixed using a stirrer at 300 rpm for 30 minutes to obtain digestion-resistant grain powder using a nanoliposomized tubule extract .

Comparative Example 1: Preparation of grain powder

1 kg of rice (white rice) was pulverized at a low temperature and low speed for about 10 minutes while keeping the pulverization temperature at about 35 캜, to have an average particle size of 100 mesh, and then the pulverized product was dried at a low temperature to prepare a composition.

Comparative Example 2: Preparation of grain powder

1 kg of rice (white rice) was put in a sealed container, and superheated water vapor at 180 ° C was sprayed for 2 minutes through a connecting tube. After cooling sufficiently at room temperature, the mixture was put into a two- And pulverized at a high speed such that the particle size was 100 mesh on the average for 2 minutes. The milling temperature was about 65 캜. Thereafter, the pulverized product was dried at low temperature to produce digestion resistant grain powder.

Comparative Example 3: Preparation of grain powder

1 kg of rice (white rice) was immersed in water added with the amylose sucrose enzyme solution prepared according to Preparation Example 1, and maintained at 35 ° C for 120 minutes. Then, the immersed rice was removed and put into a sealed container, And the pressure in the sealed container was reduced to 0.020 MPa and then maintained for 10 minutes.

Thereafter, the mixture was put into a two-roll mill equipped with a cooling fan, followed by low-speed pulverization at a grinding temperature of about 35 ° C for about 10 minutes so as to have an average particle size of 100 mesh, And dried to prepare a composition.

Comparative Example 4: Preparation of grain powder

1 kg of rice (white rice) was immersed in water and maintained at 25 ° C for 120 minutes. Then, the immersed rice was removed and put in a sealed container. Vacuum pump was used to reduce pressure until the pressure of the sealed container became 0.020 MPa, Respectively.

Thereafter, the mixture was put into a two-roll mill equipped with a cooling fan, followed by low-speed pulverization at a grinding temperature of about 35 ° C for about 10 minutes so as to have an average particle size of 100 mesh, And dried to prepare a composition.

Test Example 1: Conditions of Examples 1 to 4 and Comparative Examples 1 to 4

The conditions for carrying out the above Examples 1 to 4 and Comparative Examples 1 to 4 are shown in Table 2 below. In the following table, "O" means the execution of the corresponding process, and "-" means the non-execution.

division Immersion Decompression Superheated water vapor Low temperature low speed
smash Nanoliposome
Triple extract water Enzyme solution Example 1 - - - O O - Example 2 O - O O O - Example 3 - O O O O - Example 4 - O O O O O Comparative Example 1 - - - - O - Comparative Example 2 - - - O - - Comparative Example 3 - O O - O - Comparative Example 4 O - O - O -

Test Example 2: Measurement of resistance starch content

100 g of each of the final compositions obtained in Examples 1 to 4 and Comparative Examples 1 to 5 was added and 130 g of water was added thereto. The mixture was cooked for 25 minutes using an electric rice cooker, cooked for 5 minutes, And immediately frozen in a rapid freezer at 80 ° C, followed by drying with a freeze dryer.

The dried sample was pulverized and passed through a sieve of 200 mesh to measure moisture and used as a sample for the analysis of the resistance starch.

Resistant starch content was determined using a dietary fiber assay kit (Sigma Chemical Co., USA) according to the AOAC method (2000) for total dietary fiber analysis. 1.0 g of the sample and 50 mL of a pH 6.0 phosphate buffer solution were placed in a 600 mL beaker and allowed to react in a constant temperature water bath in which 0.1 mL of heat stable α-amylase was boiled for 15 minutes, followed by cooling at room temperature.

10 mL of 0.275 M NaOH solution was added to the enzyme reaction solution to adjust the pH to 7.5 ± 0.2 and 0.1 mL of protease dissolved in phosphate buffer solution (pH 6.0) was added. The mixture was allowed to react for 30 minutes while shaking at 100 rpm in a constant temperature water bath at 60 ° C., The pH was adjusted to 4.0-4.6 using 10 mL of 0.325M HCl. After 0.1 ml of amyloglucosidase was added to the sample solution, the reaction was carried out at 60 ° C for 30 minutes with shaking at a rate of 100 rpm. To stop the enzyme reaction, 4 times of the volume of the reaction solution was added with anhydrous ethanol and the mixture was left at room temperature . Approximately 1 g of Celite was added, dried, and filtered under reduced pressure using a glass crucible. The residue was washed in the order of 78%, 95% ethanol, and acetone, and the remaining insoluble residue was dried in a 105 ° C oven and the weight was measured to calculate the resistance starch content (%) as follows. The protein content and ash content in rice were measured by using a glass crucible and one at 550 ° C, and the content of ash was measured. The other was the amount of protein measured by micrometer scale method and the resistance starch content was calculated using Equation 1 Respectively.

[ Formula 1 ]

Mean values and standard deviations were calculated using SPSS 12.0K (IBM, Armonk, NY, USA). The significance of each variable was analyzed by Duncan's multiple-range test using ANOVA (ANOVA) .

The content of the resistant starch of each sample according to the test results is as shown in Table 3 below.

Resistant Starch (%) Ashes (%) protein(%) Example 1 25.18 + - 0.25 1.74 ± 0.06 8.65 ± 0.07 Example 2 32.11 ± 0.09 1.44 ± 0.08 10.71 ± 0.06 Example 3 39.17 + - 0.10 0.96 + 0.03 15.17 ± 0.11 Example 4 39.36 ± 0.21 0.82 ± 0.01 16.62 ± 0.08 Comparative Example 1 2.83 ± 0.06 6.24 + - 0.10 3.39 ± 0.10 Comparative Example 2 20.53 + - 0.11 2.19 ± 0.08 6.84 0.17 Comparative Example 3 6.12 ± 0.09 3.98 + 0.03 4.14 + - 0.10 Comparative Example 4 2.92 ± 0.08 6.17 ± 0.20 3.48 0.14

As shown in Table 3, the content of the resistant starch in Comparative Example 1 in which only the low temperature low-speed pulverization treatment was carried out and in Comparative Example 4 in which only the superheated steam immersion treatment and the low-temperature low-speed pulverization treatment were performed without performing the immersion treatment, Respectively.

In Comparative Examples 1, 3 and 5 without superheated steam treatment, the content of the resistant starch was found to be very low.

It was confirmed that in Examples 3 and 4 and Comparative Example 3 using the amylose sucrose enzyme solution, they were increased by about 3% and about 7%, respectively, as compared with Example 2 and Comparative Example 4 using water.

Comparing Example 1 and Comparative Example 2, which differ only in the grinding speed and temperature, it can be seen that the content of the resistant starch increased by about 4.6% in the low-temperature low-speed pulverization treatment.

From the results of the above test results, it can be seen that digestion-resistant grain powder having a very high content of resistant starch can be produced according to the production method of the present invention. Particularly, from the results of Example 3 and Example 4, It can be seen that grain powder having a very high content of resistant starch can be produced when both the decompression treatment, the superheated steam treatment and the low temperature low-speed pulverization treatment are carried out.

Test Example 3: Measurement of Dietary Sulfur Content

The content of sulfur in 100 g of the grain powder of Examples 3 and 4 was measured. Analysis of sulfur was made by solid-phase microextraction (SPME) method. For extraction, the compounds were separated using a 75 μm Carboxen-PDMS (polydimethylsiloxane) paper and a gaschromatograph (GC) equipped with a flame ionization detector. Qualitative analysis was performed using GC-mass spectrometer (MS) 200 ppm chlorobenzene was used as an internal standard.

As shown in Table 4 below, the grain content of the grain powder of Example 3 was about 12 mg, while the grain content of the grain powder impregnated with the nanoliposomized triplex extract of Example 4 was 485 mg, which was higher than that of Example 3 Respectively.

Example 3 Example 4 Sulfur Content (mg) 12 485 mg

Test Example 4: Sensory evaluation

Each of the final compositions obtained in Examples 1 to 4 was kneaded and extruded into a rice shape. Then, wormwood was prepared using water, abalone, sesame oil and salt, and then sensory evaluation was carried out. Comparative Example 5 (Icheon rice, rice tuna farm) and Comparative Example 6 (Happy Dream rice, Imsil Nonghyup), which are commercially available as a comparative example, were selected and prepared in the same manner as described above.

A panel of 20 people was constructed and evaluated by 5 point scale method (very bad 1 point; very good 5 point) for 5 sensory items such as appearance, incense, texture, taste and preference. Statistical analysis was performed by Duncan's multiple range test using SPSS (Statistical Package for the Social Sciences, Version 12.0). The significance test was performed at p <0.05 level.

The sensory evaluation results of Examples 1 to 4 and Comparative Examples 5 to 6 are shown in Table 5 below.

Sensory evaluation
Item Example 1 Example 2 Example 3 Example 4 Comparative Example 5 Comparative Example 6 Exterior 4.22 ± 0.18 4.23 ± 0.22 4.13 ± 0.14 4.18 + 0.84 4.40 0.88 4.34 ± 0.22 incense 4.20 ± 0.20 4.18 ± 0.34 4.06 ± 0.54 4.08 ± 0.34 4.21 ± 0.52 4.24 + - 0.38 Texture 4.06 + 0.04 4.04 0.06 4.01 + - 0.56 4.00 0.30 4.05 + - 0.72 4.06 ± 0.12 flavor 4.12 ± 0.16 4.10 ± 0.18 4.05 ± 0.10 4.14 ± 0.00 4.12 ± 0.30 4.16 ± 0.82 Likelihood 4.10 ± 0.10 4.12 ± 0.12 4.02 ± 0.00 4.10 ± 0.70 4.12 + 0.84 4.20 ± 0.56

As a result of the sensory evaluation, it was found that the sensory properties of Examples 1 to 4 according to the present invention were somewhat lower than those of Comparative Examples 5 to 6, but the sensory properties of the food were not significantly different.

As a result of the test, it can be seen that the digestion-resistant grain powder prepared according to the present invention can be used as a food material having a high content of resistant starch, which can replace general grains, and is sufficiently excellent in cooking performance.

Test Example  5: Measurement of body fat change

Twenty type 2 diabetic and obese mice purchased from the Central Laboratory Animals Co. were used as experimental animals. At 5 weeks of age, the compositions prepared according to Examples 1 to 4 and Comparative Example 4 were divided into three groups of 10 rats, each group was fed freely for 6 weeks with drinking water, and then euthanized. The weights were measured using an experimental Mule scale and the mean values were calculated.

Example 1 Example 2 Example 3 Example 4 Comparative Example 4 Fatty tissue
Weight (g) 1.91 1.84 1.67 1.43 2.54 Comparative Example 5
Difference(%) -24.8 -27.6 -34.3 -43.7 0

As shown in Table 6, all of the digestion-resistant grain powders of Examples 1 to 4 exhibited a significantly superior body fat reduction effect as compared with the composition of Comparative Example 4. [

Further, it was found that the weight of the fat tissue was reduced by about 9.4% as compared with Example 3 in which the digestion-resistant grain powder was prepared using the nanoliposomized tubercle extract (Example 4) have.

Therefore, the digestion - resistant grain powder prepared by using the nanoliposomized tubercle extract has excellent fat reducing effect.

Claims (7)

(S10) treating the grain with superheated steam;
(S20) preparing a pulverized material by subjecting the superheated steam-treated grain of step (S10) to low-temperature low-speed pulverization; And
(S30) drying the pulverized product in the step (S20);
Resistant grain powder. &Lt; RTI ID = 0.0 &gt; 11. &lt; / RTI &gt; 2. The method of claim 1, wherein the grain in step (S10)
(S01) immersing the grain in water; And
(S02) a step of subjecting the grains treated in the step (S01) to reduced pressure treatment in a hermetically sealed container; and a step of pre-treating the digested grains. 3. The method of claim 2,
Wherein the water of step (S01) is added with an enzyme solution of amylose sucrose. The method according to claim 1,
Before the step S20 and the step S30,
(S21) Allium Hookeri ) extract;
(S22) An oil phase obtained by mixing a solid lipid, a liquid lipid or a mixture of a solid lipid and a liquid lipid and an emulsifier, and a triple extract of the step (S21) Homogenizing the heated aqueous phase to prepare a nanoliposomized tubular extract; And
(S23) mixing the nanorodosomized tubule extract with the pulverized product of the step (S20) in the step (S22);
&Lt; RTI ID = 0.0 &gt; 1. &Lt; / RTI &gt; (S01) immersing the grain in water;
(S02) reducing the pressure of the immersed grains in the hermetically sealed container in the step (S01);
(S10) treating the decompressed grain in step (S01) with superheated steam;
(S20) preparing a pulverized material by subjecting the superheated steam-treated grain of step (S10) to low-temperature low-speed pulverization;
(S21) Allium Hookeri ) extract;
(S22) An oil phase obtained by mixing a solid lipid, a liquid lipid or a mixture of a solid lipid and a liquid lipid and an emulsifier, and a triple extract of the step (S21) Homogenizing the heated aqueous phase to prepare a nanoliposomized tubular extract; And
(S23) mixing the nanorodosomized tubule extract with the pulverized product of step (S20) in the step (S22);
(S30) drying the pulverized product in the step (S23);
Resistant grain powder. &Lt; RTI ID = 0.0 &gt; 11. &lt; / RTI &gt; 6. The method of claim 5,
Wherein the water of step (S01) is added with an enzyme solution of amylose sucrose. 7. Digestion resistant grain powder prepared according to any one of claims 1-6.