KR20200075978A - Method for producing Ecklonia cava liquid diet and Ecklonia cava liquid diet produced by the same method - Google Patents

Abstract

The present invention relates to a manufacturing method of an Ecklonia cava formula, and an Ecklonia cava formula manufactured by the method. The manufacturing method comprises the following steps: (1) adding water to Ecklonia cava powder and performing extraction, filtration, and concentration to prepare an Ecklonia cava concentrate; (2) mixing soybean peptide, brown rice powder, chlorella, MCT oil, salt and water with the Ecklonia cava concentrate prepared in step (1); and (3) heating the blended mixture of step (2).

Description

Method for producing Ecklonia cauliflower and Ecklonia cava liquid diet produced by the above method and Ecklonia cava liquid diet produced by the same method}

The present invention (1) extracting by adding water to the persimmon powder, followed by filtering and concentration to prepare a persimmon concentrate; (2) mixing the soybean peptide, brown rice powder, chlorella, MCT oil, salt and water to the prepared Ecklonia cava concentrate of step (1); And (3) heating the mixed mixture of step (2).

Among the products currently on the market, in the case of the fluid type, most of them are special medical foods, and it is not suitable for the healthy elderly in powder or liquid form. Currently, as the elderly enter the aging society, the elderly also need to develop an aging-friendly general food that satisfies both intake and digestive functions and considers both palatability and nutrition. Currently, legislation related to aging-friendly foods is limited to health functional foods (foods made using ingredients or ingredients with useful functions for the human body) and food service for the elderly, so regulations and necessities are required. The regular liquid porridge product for meal replacement is a general food, successfully launched to suit the taste and consumer's taste to the young, but it has not successfully reflected the needs of older consumers. In order for a liquid porridge product to advance into an elderly-friendly food, it is necessary to understand the taste characteristics of the elderly and find properties suitable for chewing, swallowing, and digestive functions, and at the same time, research to evaluate and apply functionality by exploring health promoting materials.

The retort sterilizer used in the food industry is largely divided into a batch type and a continuous type, and is divided into a hot water type and a steam type depending on the heating medium. In general, water is heated to the desired temperature through a heat source coming from the boiler, or steam is heated and then injected into the chamber. Steam-type retort machines have a higher temperature utilization than other sterilizers, and the industrial utilization is very high because cooling is possible immediately after sterilization. Existing retort has been mainly used for food and medical devices. Conventional sterilization technology has been subject to limited sterilization of up to 121°C according to mechanical strength problems and packaging film heat resistance standards. This method is a major cause of deterioration of food quality due to long treatment time and damage due to long heat exposure. Therefore, in the present invention, the high-retort technology is used to develop a high-quality liquid product.

Among the grains, brown rice is rice that has been peeled only once from the chaff layer, and is a rice fruit composed of an embryo, albumen, and rice bran layer. Less nutrient loss than white rice, rich in fat, protein, vitamins, dietary fiber, and various minerals, so it has excellent nutritional properties, and softening of tissues, functional substances, and some minerals are increased and fluid viscosity control is relatively easy during fluid manufacturing. It is a healthy material. In addition, it is rich in fat, protein, vitamins B1, and B2 compared to white rice, and has a dietary fiber content of about 2 times higher, and has a high content of various minerals including calcium and iron. Dietary fiber, ferulic acid, and tocotrienols ), magnesium, zinc, γ-orizanol, GABA (γ-aminobutyric acid), and β-sitosterol are known to activate and increase health functional substances due to activation of various nutrient functional ingredients and enzymes. Among these, GABA is an amino acid that acts as a major inhibitory neurotransmitter in the central nervous system, and is a necessary component for the elderly by acting as a nerve stabilizer, relieves stress, improves memory and lowers blood pressure.

Seaweed is rich in general nutrients and minerals such as proteins, lipids, and carbohydrates, and is characterized by high content of essential trace elements such as calcium, magnesium, iodine, iron, zinc, vitamin A, and vitamin C. Trace elements are attracting attention as a health food material for disease prevention because they are effective in lowering cholesterol content in blood, preventing arteriosclerosis, and lowering blood pressure. Among them, persimmon is listed as an edible raw material in the food raw material DB of the Korea Food and Drug Administration and is currently reported to have various physiological activities. Ecklonia cava extract is effective in improving anxiety disorders and sleep quality by affecting the anti-inflammatory effect and the central nervous system. 톳 is rich in minerals such as amino acids (glutamic acid and aspartic acid), which are natural essential ingredients, and dietary fiber, calcium, and iron, and contains a large amount of neutral polysaccharide laminaran and sulfuric acid acid polysaccharide fucoidan. .

The concept of HMR is variously defined according to each country's food culture and lifestyle, researcher's perspective, and providers who want to enter the market. When the HMR concept is defined by synthesizing the previous studies, it can be defined as'a food that is provided in a complete and semi-cooked form outside the home for convenience in the home, and is provided with convenience so that it can be consumed immediately or simply in the home'. Recently, various products that can be consumed immediately after purchase have been released, and HMR products, which are equipped with microwave ovens and the like, can be cooked in stores for convenience of consumers.

Food for the elderly is called Silver food. Recently, the term Food for elderly is used in a broader sense. In Japan, it is called a nursing care ceremony, which means to take care of it by your side. Currently, it is difficult to categorize elderly foods at an early stage, but a portion of health functional foods and special purpose foods can be seen as elderly foods. The reason for including special purpose foods is that the ability to normally ingest, digest, absorb, or metabolize is limited or the proportion of special purpose foods specially manufactured and processed for the damaged elderly people is expected to increase. On the other hand, the reason for including health functional food is that the elderly food in Korea is expected to focus on supplementing nutritional components such as high protein and high calorie food, and these foods are included in the health functional food group.

Currently, HMR in Korea focuses on product diversity and reasonable prices. Currently, HMR in Japan focuses on elderly-friendly HMR targeting elderly people, away from existing single-person households and students. Beginning in 2008, as the largest users of convenience stores have transformed into more than 50s, they are releasing products that meet their needs naturally. Korea also cannot ignore the weight of HMR-type foods for the elderly when considering the future trend.

Processed food refers to a product that transforms into a delicious and easy-to-eat food utilizing the characteristics of agricultural, livestock, and aquatic products, which are raw materials for food, while improving storage. They are largely divided into instant, frozen, and retort foods. Among them, retort food is a product that is sealed in a heat-resistant packaging form, and heated and sterilized, and its demand has rapidly increased through recent convenience stores to form a wide variety of contents.

Korean Registered Patent No. 0578484 discloses a method of manufacturing sterilized instant packaging porridge using rice, and Korean Patent Publication No. 2005-0108333 discloses a method of manufacturing a sterilized instant atherosclerosis formula containing rice and grains. , It is different from the manufacturing method of the Emotional Liquid Type of the present invention.

The present invention was devised by the above-described demands, and the object of the present invention is to improve the texture, aroma and preference when using a persimmon to produce a persimmon fluid formula for easy intake, material type, and mixing ratio. And by optimizing the heating conditions, and the like to provide a method for manufacturing a persimmon fluid type having excellent quality and improved preference.

In order to solve the above problems, the present invention is (1) extracting by adding water to the persimmon powder, followed by filtering and concentration to prepare a persimmon concentrate; (2) mixing the soybean peptide, brown rice powder, chlorella, medium chain triglycerides (MCT) oil, salt and water to the prepared gluten concentrate prepared in the step (1); And (3) heating the mixed mixture of the step (2).

In addition, the present invention provides a persimmon flow formula prepared by the above method.

Emotional fluid formula of the present invention can provide a fluid formula with improved palatability and flavor, without impairing the nutritional efficacy and flavor of persimmon. In addition, it can be easily consumed regardless of the place, and it is easy to digest, and the taste is light, so that a patient, an elderly person, a child, an examinee, etc., can provide an instant immersive fluid formula that anyone can take casually.

Figure 1 shows the results of the reaction surface analysis for the moisture content of the Emotional Emotion according to the Emotional Concentrate concentrate and soybean peptide content.
Figure 2 shows the results of the response surface analysis for the L* value of the Emotional Emotion according to the Emotional Concentrate concentrate and soybean peptide content.
Figure 3 shows the results of the analysis of the reaction surface for the hardness of the Emotional Emotion according to the Emotional Concentrate concentrate and soybean peptide content.
Figure 4 shows the results of the reaction surface analysis for the total polyphenol content of the Emotional Emotion according to the Emotional Concentrate concentrate and soybean peptide content.
Figure 5 shows the results of the reaction surface analysis for the preference for the viscosity of the Emotional Emotional Flow according to the Emotional Concentrate concentrate and soybean peptide content.
Figure 6 shows the results of the response surface analysis for the comprehensive preference of the Emotional Emotional Formula according to the Emotional Concentrate concentrate and soybean peptide content.
7 shows the results of optimizing the blending ratio by overlapping contour maps of regions in which each condition coincides in consideration of functional and sensory characteristics of the Emotional Emotional Formula according to the Emotional Concentrate concentrate and soybean peptide content.

In order to achieve the object of the present invention, the present invention

(1) extracting by adding water to persimmon powder, followed by filtering and concentration to prepare persimmon concentrate;

(2) mixing the soybean peptide, brown rice powder, chlorella, medium chain triglycerides (MCT) oil, salt and water to the prepared gluten concentrate prepared in the step (1); And

(3) It provides a method of manufacturing the Emotional flow type, characterized in that it comprises the step of heating the mixture of the mixture in the step (2).

In the method for preparing the Emotional Flow formula of the present invention, the Emotional Concentrate in the step (1) is preferably 10 to 18 at 118 to 124° C. after adding 12 to 18 times (v/w) water to the Emotional Powder compared to the Emotional Powder. After extracting for 20 minutes, it can be prepared by filtration and concentration. More preferably, 15 times (v/w) water is added to the persimmon powder, followed by extraction at 121°C for 15 minutes, followed by filtration and concentration. can do. The Ecklonia cava concentrate prepared as above was able to improve the deep and rich taste by mixing well with the ingredients when adding an appropriate amount during the fluidized production.

In addition, in the method of preparing the Emotional Emotional Formula of the present invention, the mixing of the step (2) is preferably 1.4-1.6 mL of Emotional Concentrate, 3.0-3.4 g soybean peptide, 16-18 g brown rice powder, 0.08-0.22 g chlorella, MCT oil 2.8~3.2 g, salt 0.16~0.24 g and water 73~76 mL can be mixed, more preferably 1.5 mL persimmon concentrate, soybean peptide 3.2 g, brown rice powder 17.2 g, chlorella 0.1 g, MCT oil 3 g, 0.2 g salt and 74.8 mL water can be mixed. The mixing ratio of the above materials is the optimum condition for producing a high-quality fluid with high total polyphenol content while having excellent color, texture, and palatability of the fluid, and preparing a fluid using the blended mixture As the taste and aroma blended well, the soft taste and flavor were excellent, so it could be prepared as a more preferred fluid type.

In addition, in the method of manufacturing the Emotional Fluid Type of the present invention, the heating in step (3) may be preferably heated at 127 to 133°C for 25 to 35 minutes, and more preferably heated at 130°C for 30 minutes. Can. Heating under the above conditions could improve chewing without impairing the flavor of the material and improve the palatability due to the fluid-specific softness.

The method for manufacturing a persimmon fluid type of the present invention, more specifically

(1) adding 12 to 18 times (v/w) water to the persimmon powder compared to the persimmon powder, extracting it at 118 to 124°C for 10 to 20 minutes, filtering and concentrating to prepare a persimmon concentrate;

(2) Soybean peptide 3.0~3.4 g, brown rice powder 16~18 g, chlorella 0.08~0.12 g, MCT oil 2.8~3.2 g, salt 0.16~0.24 g in 1.4~1.6 mL of persimmon concentrate prepared in step (1) above, and Mixing 73-76 mL of water; And

(3) may include the step of heating the mixture of the step (2) at 127 ~ 133 ℃ for 25 ~ 35 minutes,

More specifically

(1) adding 15 times (v/w) water to the persimmon powder compared to the persimmon powder, extracting it at 121°C for 15 minutes, filtering and concentrating to prepare a persimmon concentrate;

(2) a step of mixing 3.2 g of soybean peptide, 17.2 g of brown rice powder, 0.1 g of chlorella, 3 g of MCT oil, 0.2 g of salt, and 74.8 mL of water in 1.5 mL of Ecklonia cava concentrate prepared in step (1); And

(3) heating the mixed mixture of step (2) at 130° C. for 30 minutes.

The present invention also provides a persimmon flow formula prepared by the above method.

Hereinafter, the production examples and examples of the present invention will be described in detail. However, the following production examples and examples are only to illustrate the present invention, the content of the present invention is not limited to the following production examples and examples.

Manufacturing example One. Feeling liquid

(1) After adding 15 times (v/w) distilled water to the dried persimmon powder, it was extracted for 15 minutes at 121℃ using a high pressure sterilizer (DF-100A, DOORI Scientific Co., Gyeonggi, Korea). Who Whatman No. 1 After filtering with filter paper, concentrated with a vacuum concentrator (Rotary Vacuum Eevaporator N-N series, Eyela, Tokyo, Japan) to prepare a concentrate of persimmon.

(2) 3.2 g of soybean peptide, 17.2 g of brown rice powder (20 mesh or less), 0.1 g of chlorella, 3 g of MCT oil, 0.2 g of salt, and 74.8 mL of water were mixed in 1.5 mL of Ecklonia cava concentrate prepared in step (1).

(3) The mixed mixture of step (2) was sealed using a sealing machine, and then heated at 130°C for 30 minutes using a shake retort machine.

Experiment method

1. Optimization of mixing ratio of persimmon extract and subsidiary materials

1) Experimental materials and fluid manufacturing

(1) Experimental material

Experimental materials used were brown rice purchased from Gaya Agricultural Co., Ltd., and subsidiary materials were purchased and used as persimmon concentrate, soybean peptide, chlorella, MCT oil and salt. Brown rice was crushed using a Circoplex impact mill (Model 50-ZPS, Alpine Aktiengesellschaft, Augsburg, Germany) and sieved to 20 mesh or less. (DF-100A, DOORI Scientific Co., Gyeonggi, Korea) was used for extraction for 15 minutes at 121°C, and each extract was extracted from Whatman No. 1 After filtration with filter paper, it was used after concentration with a vacuum concentrator (Rotary Vacuum Eevaporator NN series, Eyela, Tokyo, Japan).

(2) Liquid manufacturing

In order to obtain the optimum manufacturing conditions of the flow formula according to the mixing ratio of the persimmons and the ingredients, the flow formula was prepared under the mixing ratio conditions as shown in Table 1 at 100 g weight and sealed using a sealing machine. Then, it was prepared by heating for 30 minutes at a temperature condition of 130° C. in a shake retort machine.

Liquid mixing ratio according to persimmon and subsidiary materials sample Feeling
(mL) Soybean peptide
(g) Brown rice
(g) Chlorella
(g) MCT oil
(g) Salt
(g) water
(mL) One 2 4 17.2
0.10
3
0.2
73.53 2 2 2 75.53 3 One 4 74.53 4 One 2 76.53 5 1.5 3 75.03 6 1.5 3 75.03 7 2.5 3 74.03 8 0.5 3 76.03 9 1.5 5 73.03 10 1.5 One 77.03

(3) Experimental plan for fluid manufacturing according to the mixing ratio of persimmon and subsidiary materials

In this experiment, the response surface methodology (RSM) was used to predict optimum flow conditions and to evaluate physicochemical quality characteristics, antioxidant activity, and sensory evaluation according to mixing ratio conditions. The experimental plan for the optimization of the flow according to the mixing ratio of persimmon and subsidiary materials was designed by the central synthesis planning method, and the SAS (statistical analysis system) program was used for the response surface analysis. As for the experimental design of the independent variable (Xi) by the central synthesis plan, Emotional Concentrate (X1) and Peptide (X2), which are factors considered as important variables of the fluid mixing ratio, were selected as shown in Table 2 below.

Independent variable conditions through the central synthesis planning method Xi Operating conditions Level -2 -One 0 One 2 X1 Persimmon (mL) 0.5 1.0 1.5 2.0 2.5 X2 Soybean peptide (g) 1.0 2.0 3.0 4.0 5.0

As shown in Table 3, the experimental plan of the independent variable (Xi) by the central synthesis plan is the factors considered as important variables in the flowable material: sensibility (X1) and soybean peptide (X2) -2, -1, 0, 1, 2 It was coded in 5 steps. The independent variable (Xi) was set to 10 sections as shown in Table 3 according to the central composite design (CCD) method, and a fluid optimization experiment was performed.The determination of the experimental area for the independent variable was based on the results of preliminary experiments. Note was set as a variable. In addition, the dependent variable (Yn), which is influenced by these factor variables, is the quality factor of the fluidized product, including moisture content (Y1), L* value (Y2), hardness (Y3), polyphenol content (Y4), and sensory texture (Y5). ), and the overall preference (Y6), these were measured 3 times and the average value was used for regression analysis.

Emotional concentrate and peptide production conditions according to conditions No. Independent variable Persimmon (mL) Soybean peptide (g) One 2(1) 4(1) 2 2(1) 2(-1) 3 1(-1) 4(1) 4 1(-1) 2(-1) 5 1.5(0) 3(0) 6 1.5(0) 3(0) 7 2.5(2) 3(0) 8 0.5(-2) 3(0) 9 1.5(0) 5(2) 10 1.5(0) 1(-2)

2) Experiment method

(1) Quality characteristics of liquid foods containing persimmon extract and subsidiary materials

end. Moisture content

The moisture content of the fluidized formula was measured by repeating the moisture content of 2 g of the sample three times using an infrared moisture meter (Infrared moisture balances, HG53, Mettler Toledo, Switzerland) at 105°C and expressed as the average value and standard deviation.

I. Chromaticity

The chromaticity of the flow type was measured with a colorimeter (Chromameter CR-200 Minolta Co., Tokyo, Japan).

All. Hardness

The physical properties of the flow type were measured using a rheometer (Compac-100, Sun Scientific Co., Japan) under test mode 20, tabled speed 120 mm/min, and Probe No. 1 Φ25 mm.

la. Total polyphenol content

The total polyphenol content was measured by absorbance at 720 nm after adding 2 mL of 2% sodium carbonate and 100 μl of 50% Folin-Ciocalteu reagent to 100 μl of the test solution and calculating the content by a calibration curve of gallic acid (Sigma-Aldrich Co., USA). Did.

hemp. DPPH radical scavenging activity

After adding 0.8 mL of a 0.4 mM DPPH (1,1-diphenyl-2-picryl-hydrazyl) solution to 0.2 mL of the test solution and allowing to stand for 10 minutes, the absorbance at 525 nm was measured. Calculation formula, DPPH radical scavenging capacity (%) = 100-[( Activity was calculated by sample absorbance/control absorbance)×100].

bar. Sensory evaluation

The sensory test was conducted by a sensory agent composed of 8 graduate students and undergraduate students who majored in food processing and trained to recognize the experimental purpose and sensory quality factors well, and carried out a 5-point preference measure, color, taste, and aroma. Sensory properties were evaluated for (flavor), viscosity (viscouse) and overall acceptability.

2. Retort operating conditions (temperature/time) Tube stick Liquidity Quality Evaluation

1) Experimental materials and fluid manufacturing

(1) Experimental material

Experimental materials used were brown rice purchased from Gaya Agricultural Co., Ltd., and subsidiary materials were purchased and used as persimmon concentrate, soybean peptide, chlorella, MCT oil and salt.

(2) Liquid manufacturing

The tube stick persimmon flow formula was prepared according to the retort temperature conditions (125, 130 and 135°C), heating time (20 minutes, 30 minutes and 40 minutes) to mix the materials and to establish the shaking retort operating conditions. It was prepared by heating at 121°C for 50 minutes.

2) Experiment method

(1) Physicochemical Quality Characteristics of Tube-Stick Flow Type According to Sway Retort Operating Conditions

end. Moisture content

The moisture content of the fluidized type was measured by repeatedly measuring the moisture content of 1 g of the sample three times using an infrared moisture meter (Infrared moisture balances, HG53, Mettler Toledo, Switzerland) at 105°C and expressed as the average value and standard deviation.

I. Chromaticity

The chromaticity of the fluid type was measured with a colorimeter (Chromameter CR-200 Minolta Co., Tokyo, Japan), L ^* (lightness) indicating brightness, a ^* (redness) indicating redness, and b ^* (yellowness) indicating yellowness. Was measured. In this case, the standard whiteboard used was set to 94.5 for L, 0.3132 for a, and 0.3203 for b. Also, H(hue angle=arctan b/a, 0° or 360°=red, 90°=yellow, 180°=green, 270°=blue) and C(chroma=(a ² +b ² )1/ 2) was calculated.

All. pH

The pH was diluted 10 times by 10 g of the sample, homogenized with a homogenizer for 3 minutes, separated by a centrifuge, and the supernatant was repeatedly measured three times with a pH meter, and expressed as the average value and standard deviation.

la. Soluble solids

The sugar content was diluted 10 g in 90 mL, and the supernatant was repeatedly measured three times with a refractometer, and the average value and standard deviation were indicated by Brix.

hemp. Amylose content

Amylose content was measured by iodine colorimetry. 0.3 g of porridge was taken, 10 mL of 0.5 N-KOH solution was added, homogenized, and then dissolved in 100 mL. Take 10 mL of this solution, neutralize it by adding 5 mL of 0.1N-HCI, add 30 mL of distilled water, add 0.5 mL of iodine solution, and adjust to 50 mL. After color development at room temperature for 20 minutes, absorbance was measured at 625 nm. For the standard curve, amylose content was determined after preparing a calibration curve using potato amylose (Sigma, St., Louis, MO, USA) as a standard.

bar. Pawn

Total sugar content was measured according to the phenol sulfate method. 2.5 g of the sample was taken, dissolved in 50 mL with distilled water, shaken for 30 minutes, and centrifuged to filter. After adding 1 mL of the filtrate to 100 mL of 1 mL of the sample solution, 5 mL of 5% phenol and 5 mL of sulfuric acid were allowed to stand for 10 minutes, and absorbance was measured at 470 nm using a spectrophotometer. After the calibration curve was prepared using a glucose standard, the total sugar content was obtained.

four. protein

For the protein content, the standard curve was calculated by the calibration curve of bovine serum albumin (Sigma, St. Louis, MO).

Ah. Hardness

The physical properties of the flow type were measured under test mode 20, tabled speed 120 mm/min, and Probe No. 1 Φ25 mm using a rheometer (Compac-100, Sun Scientific Co., Japan).

character. digestibility

The digestibility of the liquid formula was measured by using a DNS (dinitrosalicylic acid) to reduce the sugar produced by decomposition of starch by adding α-amylase enzyme to the sample. To measure the digestibility of the fluid formula, weigh 5 g of each sample, put it in a 100 mL Erlenmeyer flask, add 50 mL of 50 mM buffer solution, mix well, and add 500 μL of enzyme solution (α-amylase 0.2 unit/ml) to mix well. In addition, the mixture was reacted at 37°C for 30 minutes in a stirred constant temperature water bath, and shaken for 5 seconds every 10 minutes. Put the gauze on the beaker, filter the solution, collect 1 mL of the filtered solution, centrifuge at 10,000 rpm for 8 minutes, add 100 µl of the supernatant, react for 3 minutes at 80°C, cool for 15 minutes at room temperature, and distilled water 500 Μl was added. Absorbance was measured at 540 nm using an absorbometer to measure the degree of color development through the reaction of the reducing sugars degraded by the α-amylase enzyme with the DNS solution, and the reduced sugar content of the flow type was calculated using a glucose standard curve. .

(2) Measurement of the functionality of the tube stick flow type according to the shaking retort operating conditions

end. Total polyphenol content

The total polyphenol content was determined by adding 2 mL of 2% sodium carbonate and 100 μl of 50% Folin-Ciocalteu reagent to 100 μl of the test solution, and measuring absorbance at 720 nm, and calculating the content by a calibration curve of gallic acid (Sigma-Aldrich Co., USA). Did.

I. Total flavonoid content

To the total flavonoid content, 0.15 mL of 5% sodium nitrite was added to 100 mL of the test solution, and then allowed to stand at 25°C for 6 minutes, and then 0.3 mL of 10% aluminum chloride was added and left at 25°C for 5 minutes. Next, 1 mL of 1N NaOH was added and added on a vortex, the absorbance at 510 nm was measured, and the content was calculated by a calibration curve of Rutin Hydrate (Sigma-Aldrich Co., USA).

All. DPPH radical scavenging activity

After adding 0.8 mL of a 0.4 mM DPPH (1,1-diphenyl-2-picryl-hydrazyl) solution to 0.2 mL of the test solution and allowing to stand for 10 minutes, the absorbance at 525 nm was measured. Calculation formula, DPPH radical scavenging capacity (%) = 100-[( Activity was calculated by sample absorbance/control absorbance)×100].

la. ABTS radical scavenging activity

The ABTS radical scavenging ability is 7.4 mM ABTS [(2,2'-azino-bis 3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] mixed with 2.6 mM potassium persulfate and allowed to stand at room temperature and dark for 24 hours to form radicals. Immediately before the experiment, the ABTS solution was diluted with phosphate buffer saline (pH 7.4) so that the absorbance at 732 nm was 0.700±0.02. After adding 50 µl of the extract to 950 µl of the diluted solution and reacting in the cow for 10 minutes, the absorbance was measured at 732 nm, and calculated by ABTS radical scavenging activity (%) = 100-[(sample absorbance/control absorbance) × 100] Activity was calculated.

hemp. Reducing power

Reducing power is well mixed by adding 250 µl of sample prepared by concentration to e-Tube, 250 µl of 0.2 M sodium phosphate buffer (pH 6.6) and 250 µl of 1% potassium ferricyanide (KFe(CN) ₆ ), and mixing well at 50℃. It was reacted for a minute. After adding 250 µl of 10% trichloroacetic acid (CCl ₃ COOH) to the reaction solution, the mixture was centrifuged at 25°C and 1000 rpm for 10 minutes. Absorbance was measured at 700 nm by reacting 1 mL of the supernatant with 200 μl of 0.1% ferric chloride (FeCl ₃ 6H ₂ O).

bar. α-amylase inhibitory activity

α-amylase inhibitory activity was measured using starch as a substrate using α-amylase (Sigma, St. Louis, MO, USA) derived from porcine pancreatin (porcine pancreatin). After reacting 50 μl of perilla protein hydrolyzate prepared by concentration and 100 μl of 5 unit/mL α-amylase enzyme solution for 5 minutes, 100 μl of 1% starch was added and mixed well to react for 3 minutes at room temperature. Then, 100 µl of a 96 mM 3,5-dinitrosalicylic acid (DNS, sodium potassium tartrate in 30% NaOH) color development reagent was added. The reaction solution was heated and cooled at 90° C. for 15 minutes, and then 0.9 mL distilled water was added, stirred with vortex, and absorbance was measured at 540 nm (U-2900, Hitachi, Japan).

four. AChE (Acethylcholinesterase) inhibitory activity

Anti-dementia activity is 30 μl of a sample dissolved in 0.2M phosphate buffer (pH 8.0), 100 μl of DTNB (9 mM DTNB + 17 mM sodium bicarbonate in 0.2M phsphate buffer), 0.2 unit/mL acetylcholinesterase (in 0.2 M 30 μl of phosphate buffer, 2.8 mL of 0.2M phosphate buffer (pH 8.0) was placed in a microplate and reacted at 37° C. for 5 minutes. Then, 30 μl of 7.5 mM acetylcholine iodide was added and reacted at 37° C. for 15 minutes to measure absorbance at 405 nm.

Example 1. Moisture content, color and texture according to the mixing ratio of persimmon and subsidiary materials

The moisture content, color (L ^* value, a ^* value, b ^* value) and hardness according to the mixing ratio of persimmon extract and subsidiary material in 10 sections performed by the central synthesis plan to establish the optimal mixing ratio of the persimmon concentrate, soybean peptide Table 4 shows the results.

Moisture content, color and texture according to the mixing ratio of persimmon and subsidiary materials No. Water content (%) Chromaticity Organizational analysis L* a* b* Hardness (N/m ² ) One 75.84±0.90 ^bcd 58.06±0.60 ^bcd 3.20±0.12 ^a 12.76±0.28 ^a 649.76±3.86 ^de 2 76.26±0.33 ^bcd 57.17±0.306 ^de 2.08±0.06 ^e 11.66±0.18 ^de 484.00±67.92 ^g 3 75.04±2.13 ^cd 58.81±0.25 ^b 2.37±0.18 ^cd 12.72±0.05 ^a 707.16±14.22 ^bc 4 77.59±2.11 ^abc 58.60±0.19 ^bc 1.50±0.01 ^g 11.54±0.19 ^ef 607.20±2.00 ^ef 5 75.47±2.38 ^bcd 58.38±0.79 ^bc 2.28±0.10 ^d 12.18±0.50 ^bc 628.36±7.64 ^def 6 75.03±2.54 ^cd 59.00±0.47 ^b 2.01±0.05 ^e 12.05±0.09 ^cd 661.96±6.82 ^cd 7 75.88±1.75 ^bcd 57.06±0.41 ^e 2.53±0.03 ^c 11.15±0.44 ^fg 628.40±5.74 ^def 8 78.44±1.20 ^ab 60.13±0.30 ^a 1.15±0.02 ^h 12.51±0.16 ^abc 736.60±6.40 ^b 9 73.41±1.68 ^d 57.37±0.49 ^de 2.73±0.10 ^b 12.61±0.28 ^ab 939.63±43.54 ^a 10 80.42±0.82 ^a 57.76±0.84 ^cde 1.82±0.20 ^f 10.73±0.10 ^g 580.43±34.64 ^f R ² 0.9020 0.8998 0.9031 0.8746 0.8873

In order to find out the effect of the dependent variable according to the change of each independent variable for the moisture content, L ^* value, and hardness of which the accuracy is high in the determination coefficient (R ² ) value for regression analysis, The degree of quality change is shown in FIGS. 1 to 3 through the reaction surface analysis method.

1) Moisture content

The water content of the Ecklonia cauliflower fluid formula according to the content of the Ecklonia cava concentrate and the peptide (Fig. 1) was 73.41 to 80.42%. It was shown, and the tendency of moisture to decrease as the peptide content increased in the same Ecklonia concentrate content. That is, as the persimmon concentrate and peptide content increased, the moisture tended to decrease proportionally. As a result of the regression analysis, the coefficient of determination R ² for the moisture content was 0.9020, and the significance was recognized at a significance level within 5%, and it was found that the Emotional Concentrate and Peptide content influenced the Emotional Flow formula.

2) Chromaticity (L* value)

The chromaticity of the Emotional Flow Formula is shown in FIG. 2, and the L* value represents the range of 57.06 to 60.13. In the relationship between the Emotional Concentrate and the peptide, in the case of the same Emotional Concentrate, the L* value was not affected by the peptide, and the same In the case of the peptide content, the L* value tended to be proportionally lowered as the content of the licorice concentrate increased. That is, it was found that the L* value of the Emotional Flow formula was more affected by the Emotional Concentrate than the peptide. In addition, as a result of the regression analysis, the coefficient of determination R ² for the water content was 0.9020, and the significance was recognized at a significance level within 5%, and it was found that the Emotional Concentrate and Peptide content influenced the Emotional Flow formula.

3) Hardness

The hardness of the Ecklonia cava diet according to changes in the Ecklonia cava concentrate and peptide content is shown in FIG. 3. The hardness of the persimmon fluid flow type was 484.00 to 939.63 N/m ² . The Ecklonia cava diet showed a tendency to increase in hardness as the peptide content increased, and a tendency to decrease in hardness as the content of Ecklonia cava concentrate increased. In the case of the relationship between the Ecklonia cava concentrate and the peptide, the hardness decreased with the increase of the Ecardia concentrate in the low peptide content, and did not show a significant difference according to the Emotion concentrate in the high peptide content. In the relationship between the Ecklonia cava concentrate and the peptide content, it was found that they were more affected by the peptide than the Ecklonia cava concentrate. As a result of the regression analysis, the coefficient of determination R ² for hardness was 0.8873, and the significance was within 5%, suggesting that the concentrate and peptide contents affect the Emotional Flow formula.

Example 2. Feeling And antioxidant activity according to the mixing ratio of subsidiary materials

The total polyphenol content and DPPH radical scavenging ability according to the mixing ratio of persimmon extract and subsidiary material in 10 sections performed by the central synthesis plan to establish the optimal mixing ratio of the persimmon concentrate, soybean peptide are shown in Table 5 below.

Antioxidant activity according to the mixing ratio of persimmon and subsidiary materials No. Antioxidant activity Total polyphenols (mg/g) DPPH radical scavenging capacity %) One 0.91±0.04 ^a 82.08±2.23 ^a 2 0.78±0.03 ^b 71.90±1.10 ^f 3 0.93±0.02 ^a 78.47±0.12 ^b 4 0.89±0.01 ^a 72.89±0.87 ^ef 5 0.89±0.01 ^a 76.46±0.19 ^d 6 0.90±0.02 ^a 78.22±0.38 ^bc 7 0.80±0.02 ^b 73.66±1.04 ^e 8 0.90±0.02 ^a 76.76±0.52 ^cd 9 0.82±0.02 ^b 74.48±0.59 ^e 10 0.68±0.03 ^c 71.86±0.37 ^f R ² 0.9436 0.6317

To determine the effect of the dependent variable according to the change of each independent variable for the total polyphenol content with high accuracy in the determination coefficient (R ² ) value for the regression analysis, the total polyphenol content according to the content of persimmon concentrate and soybean peptide It is shown in Figure 4 through the reaction surface analysis method. The total polyphenol content of the Ecklonia cava diet was 0.68 to 0.93 mg/g. The Ecklonia cava diet showed a tendency to increase the total polyphenol content as the peptide content increased, and the tendency to decrease the total polyphenol content as the Ecklonia concentrate content increased. In the case of the ecological concentrate and the peptide relationship, the total polyphenol content decreased as the ecological concentrate increased in the low peptide content, and the peptide high content did not show a significant difference according to the ecological concentrate. As a result of the regression analysis, the determination coefficient R ² for the total polyphenol content was 0.9436, and the significance was confirmed to be a significance level within 5%.

Example 3. Sensory test according to the mixing ratio of persimmon and subsidiary materials

The sensory test results according to the mixing ratio of the persimmon extract and the subsidiary material in the 10 sections performed by the central synthesis plan to establish the optimal mixing ratio of the persimmon concentrate, soybean peptide are shown in Table 6 below.

Among the sensory test items with high accuracy in the coefficient of determination (R ² ) for regression analysis, the viscosity according to the content of the Emotional Concentrate and Soybean Peptide in order to investigate the effect of the dependent variable according to the change of each independent variable targeting viscosity and comprehensive preference And the overall preference is shown in Figures 5 and 6 through the reaction surface analysis method.

Sensory test according to the mixing ratio of persimmon and subsidiary materials No. Sensory test color flavor incense Viscosity Comprehensive preference One 3.50±0.92 3.12±0.64 3.75±1.03 3.87±1.45 3.62±0.51 2 3.62±1.06 3.12±0.83 3.37±1.30 3.37±1.06 3.37±0.91 3 3.25±0.88 3.00±0.92 3.12±1.35 4.00±0.92 3.50±0.75 4 3.62±1.18 3.00±0.92 2.75±1.16 3.00±1.19 3.37±0.74 5 3.75±1.03 3.50±0.75 3.37±0.91 4.00±0.75 3.62±0.91 6 3.50±1.06 3.62±0.74 3.62±1.18 3.37±1.18 3.75±1.16 7 3.25±0.88 3.37±0.51 2.87±1.12 3.62±0.74 3.25±0.88 8 3.75±0.70 3.25±1.03 3.25±1.48 3.25±1.16 3.50±1.06 9 3.50±0.92 3.50±0.75 3.62±1.06 3.87±0.99 3.62±0.91 10 3.37±1.06 3.00±0.92 3.12±0.99 2.62±1.06 3.12±0.83 R ² 0.3391 0.3093 0.4778 0.8897 0.8733

1) Viscosity

The viscosities of sensory evaluation of the Emotional Emotional Formula according to the change in the Emotional Concentrate and peptide content are shown in FIG. The viscosity of the sensory evaluation was found to be 2.62 to 4.00. The Ecklonia cava diet showed a tendency to increase in viscosity as the Eccrine concentrate and peptide content increased. In the case of the relationship between the Ecklonia cava concentrate and the peptide, the viscosity increased with the increase of the Ecardia concentrate in the low peptide content, and did not show a significant difference according to the Emotion concentrate in the high peptide content. In the low content of Ecklonia cava concentrate, the viscosity increased proportionally as the peptide content increased. In the relationship between the Ecklonia cava concentrate and the peptide content, it was found that the peptide was more affected by the Emotional Concentrate concentrate. As a result of the regression analysis, the coefficient of determination R ² for viscosity was found to be 0.8897, and the significance was within 5%, suggesting that the Ecklonia concentrate and peptide content influenced the Emotional flow formula.

2) Comprehensive preference

The overall preference of the Emotional Equation is shown in FIG. 6. The overall preference of sensory evaluation was found to be 3.12 to 3.75. The Ecklonia cava diet showed a tendency to increase overall palatability as the Ecklonia cava concentrate and peptide content increased. There was no significant difference in the overall preference according to the content of persimmon concentrate. As a result of the regression analysis, the coefficient of determination R ² for overall preference was 0.8733.

Example 4. Feeling And the setting of fluid manufacturing conditions according to the mixing ratio of materials

1) Optimization of fluid manufacturing conditions according to the mixing ratio of persimmon and subsidiary materials

Table 7 shows the regression coefficient values obtained by fitting the regression model of the quadratic equation established by the response surface analysis method using the experimental results in order to find the optimal conditions for the production of the Emotional Flow Formula. By substituting the persimmon concentrate and peptide, each of the independent variables obtained for the given dependent variable, into the regression equation, the predicted value within a given experimental section can be obtained, and the degree of change of the dependent variable value can also be predicted. For the moisture content and total polyphenol content, it showed a high crystal coefficient value of 0.90 or more.

Regression coefficients of quadratic equations established by dependent and independent variables by response surface methodology Coefficients Moisture content
(%) L* value Hardness
(N/m ² ) Total polyphenol
(mg/g) Organization Overall preference β k0 93.661 59.62 1039.707 0.643 -0.264 2.37 β k1 -9.799 -2.285 -337.870 -0.037 1.7096 0.636 β k2 -5.471 1.106 -170.135 0.189 1.381 0.455 β k11 1.899 -0.035 57.668 -0.055 -0.263 -0.298 β k12 1.055 0.335 32.9 0.05 -0.25 0.065 β k22 0.412 -0.264 33.799 -0.038 -0.112 -0.073

Table 8 shows the effect of each independent variable on the dependent variable, and the change in the Ecklonia cava concentrate showed significance within 5% of the L ^* value. Changes in peptide conditions showed significance within 5% for moisture content, hardness, total polyphenol content, viscosity, and overall preference, and significant relationships at levels within 1% for total polyphenol content.

Significance of moisture content, L* value, hardness, total polyphenol content, viscosity, and overall preference according to the added amount of persimmon concentrate and peptide Process
variables DF Sum of squares Moisture content
(%) L* value Hardness
(N/m ² ) Total polyphenol
(mg/g) Organization Overall preference Feeling
(mL) 2 7.492 11.087* 17665 0.014 0.221 1.107 Peptide
(g) 2 27.986* 9.138 100749* 0.044** 1.604* 0.249*

* Significance within 5%, Significance within **1%

Table 9 shows the predicted peaks and experimental conditions in the given experimental section for the quality characteristics of the Emotional Flow Formula. The normal value predicted by the regression equation appears as a saddle point, and the ridge analysis was used to predict the normal point in the experimental section and the set conditions at this time. The conditions for minimizing the moisture content of the Ecklonia cava diet are the conditions for producing the Ecklonia cava concentrate 0.91 mL and the peptide 1.38 g, and the conditions for minimizing the L ^* value are the conditions for preparing the Eccrine concentrate 0.52 mL and the peptide 2.66 g. The conditions of maximizing the hardness were 2.57 mL of Ecklonia concentrate and 1.27 g of peptide, and the conditions of maximizing the total polyphenol were 1.14 mL of Ecklonia concentrate and 3.27 g of peptide. In addition, in the sensory evaluation, the conditions for maximizing the viscosity were 0.69 mL of Ecklonia concentrate and 5.40 g of peptide, and the conditions for maximizing the overall preference were 1.48 mL of Ecklonia concentrate and 3.77 g of peptide.

Predicted normal point of moisture content, chromaticity, hardness, total polyphenol content, viscosity, and overall preference of the persimmon fluid formula Process variables Levels for optimum response Moisture content (%) L* value Hardness
(N/m ² ) Total polyphenol
(mg/g) Organization Overall preference Persimmon (mL) 1.143
(0.914) 11.087
(0.5147) 2.568
(1.499) 1.141 0.685 1.481 Peptide (g) 5.175
(1.379) 9.138
(2.658) 1.267
(4.999) 3.271 5.397 3.772 R-square 0.902 0.8998 0.8873 0.9436 0.8897 0.8733 Significance 0.0379 0.0369 0.0494 0.0131 0.047 0.0616 Predicted value 73.906
(80.859) 52.005
(59.969) 498.096
(903.716) 0.930 4.047 3.6997 Morphology SP ¹⁾
(min.) SP
(min.) SP
(max.) SP
(max.) SP
(max.) SP
(max.)

¹⁾ SP=Saddle Point

2) Establishing the optimal mixing ratio according to the mixing ratio of persimmon and subsidiary materials

The optimal mixing ratio was selected using five dependent variables to establish the optimum mixing ratio of the Emotional Emotional Formula according to the Emotional Concentrate concentrate and peptide content. Since the corresponding values of each reaction variable do not coincide, appropriate constraints are required, so L* values of 58.0~59.0, hardness considering functional quality characteristics and sensory characteristics of the Emotional Flow equation as the constraints of the dependent variables in the flow manufacturing content It was determined to be 600 to 700 N/m ² , a total polyphenol content of 0.9 mg/g or more, a viscosity of 3.5 or more, and a comprehensive preference of 3.6 or more. The contour map of the regions where each condition coincides is superimposed to optimize the blending ratio. As shown in Table 10, the treatment conditions according to the quality characteristics of the Ecklonia cava diet were 1.1-1.9 mL of Ecklonia concentrate and 2.7-3.7 g of the peptide, and the optimum conditions were found to be prepared with Ethanol concentrate 1.5 mL and 3.2 g of the peptide.

Optimal mixing ratio conditions according to persimmon and peptide content Operation condition Treatment condition range Optimum conditions Persimmon (mL) 1.1~1.9 1.5 Peptide (g) 2.7~3.7 3.2

3) Quality characteristics of brown rice porridge made under optimum conditions

Table 11 shows the errors between the predicted values and experimental values of the regression equation calculated from 1.5 mL of the Ecklonia cava concentrate obtained under the optimal conditions of the Ecklonia cava equation. The moisture content of the Ecklonia cava formula prepared under optimal conditions was predicted to be 75.01, L ^* value 58.56, hardness 622.25 N/m ² , and total polyphenol content 0.92 mg/g. In the case of the chromaticity L ^* value, it showed high accuracy. The moisture content, hardness, and total polyphenol content were able to secure an accuracy of 90% or more, and the hardness was somewhat inferior to the accuracy of the water content L ^* value and the total polyphenol content, but showed an approximate value. In addition, the moisture content and the L ^* value were measured lower than the predicted value, and the hardness and total polyphenol content were measured higher than the predicted value, but the value of the approximate value is shown to be useful for predicting the quality change according to the optimal mixing ratio of the Emotional Flow Formula.

Comparison of experimental value and predicted value according to the optimal mixing ratio of Ecklonia cava concentrate and peptide Response variables Forecast Experimental value Experimental
/Predicted Water content (%) 75.01 73.66±1.17 0.9820 L* value 58.56 58.49±0.33 0.9988 Hardness (N/m ² ) 622.25 680.66±6.03 1.0938 Total polyphenols (mg/g) 0.92 0.96±0.03 1.0434

Example 5. Agitation Retort operating conditions Tube stick Physicochemical Quality Characteristics

end. Moisture content, pH and soluble solids

In order to establish the operating conditions for agitated retort, the moisture content, pH, and water content of the tube stick flow type with added sensation and absence according to retort temperature conditions (125, 130 and 135°C), heating time (20 minutes, 30 minutes and 40 minutes) The soluble solids content is shown in Table 12. In the case of the water content, depending on the retort temperature condition, the temperature decreased significantly as the temperature increased, and as the heating time increased, the water content decreased significantly. It was confirmed that the retort temperature condition and the heating time had an effect on the water content of the flow type. The pH was significantly decreased as the retort temperature and the heating time increased, and it could be confirmed that the retort temperature condition and the heating time increased, and thus the pH was influenced by the minerals eluted from the flow. Soluble solids tended to increase with increasing retort temperature and heating time, but did not show a significant difference.

Water content, pH and soluble solids of tube stick flow type according to the shaking retort operating conditions Retort temperature
(℃) Heating time
(min) Moisture content (%) pH Solid content
(Brix) 121 50 64.43±1.02 ^ab 6.15±0.01 ^e 0.9 125 20 65.73±1.65 ^a 6.29±0.01 ^a 1.0 30 63.42±0.10 ^abc 6.21±0.01 ^c 1.0 40 63.22±1.07 ^abc 6.15±0.01 ^e 1.0 130 20 64.92±0.56 ^a 6.27±0.01 ^b 1.0 30 63.80±0.35 ^abc 6.17±0.01 ^d 1.0 40 63.24±2.27 ^abc 6.10±0.01 ^g 1.0 135 20 63.29±2.15 ^abc 6.12±0.01 ^f 1.1 30 62.08±1.08 ^bc 6.04±0.01 ^h 1.1 40 61.46±1.92 ^c 5.91±0.01 ⁱ 1.1

Example 6. Agitation Retort operating conditions Tube stick Chromaticity

Table 13 shows the results of measuring the chromaticity of the tube stick flow type with different fluctuation retort temperature conditions and heating times. In the case of L ^* value indicating contrast depending on the shaking retort operating conditions, the L ^* value decreased as the retort temperature and heating time increased, and according to the retort temperature, 125℃ (58.29~59.36) and 130℃ (56.36~ 58.26) was measured significantly lower at 135℃ (53.44~58.63) than the fluid formula prepared at 58.26, and the brightness was darker. At 135℃, the longer the heating time, the lower the L ^* value. If the a ^* value representing the jeoksaekdo, as the retort temperature and heating time increases the a ^* value was significantly increased. Depending on the retort temperature, the control group was found to be 2.51 in the case of the flow type heated at 121°C for 50 minutes, 1.99 to 2.56 at 121°C, 2.35 to 2.84 at 130°C, and 3.14 to 3.88 at 135°C. The b ^* value indicating the yellowness level was 11.25 at 50°C at 121°C, which was measured similarly to 11.23 at 30°C and 11.21 at 135°C. Depending on the retort temperature, 10.66 to 11.71, 130 at 125°C. It was shown as 11.02~11.84 at ℃, 11.21~12.48 at 135°C, and the b ^* value increased as the retort temperature increased, and tended to increase as the heating time increased. The chroma value representing saturation was found to be 10.84~13.07, and increased significantly as the retort temperature and heating time increased, and the heu angle representing color was significantly decreased as the retort temperature and heating time increased. Did.

Chromaticity of tube stick flow type according to the shaking condition of retort Retort temperature (℃) Heating time
(min) Chromaticity L* a* b ^* Chroma value H(heu angle) 121 50 56.52±0.31 ^b 2.51±0.15 ^d 11.25±0.61 ^bc 11.53±0.60 ^cd 77.41±0.89 ^bc 125 20 59.36±0.39 ^a 1.99±0.26 ^e 10.66±0.42 ^c 10.84±0.46 ^d 79.41±0.96 ^a 30 59.19±1.67 ^a 2.49±0.06 ^d 11.00±0.30 ^bc 11.28±0.28 ^cd 77.24±0.69 ^bc 40 58.29±0.38 ^a 2.56±0.05 ^cd 11.71±0.38 ^ab 11.98±0.37 ^c 77.62±0.55 ^bc 130 20 58.26±0.57 ^a 2.35±0.16 ^d 11.02±0.45 ^bc 11.27±0.43 ^cd 77.92±1.03 ^b 30 56.60±0.38 ^b 2.78±0.12 ^c 11.23±0.02 ^bc 11.57±0.04 ^cd 76.10±0.55 ^cd 40 56.36±0.24 ^b 2.84±0.11 ^c 11.84±0.08 ^ab 12.18±0.09 ^bc 76.48±0.48 ^bc 135 20 58.86±0.69 ^a 3.14±0.16 ^b 11.21±0.64 ^bc 11.64±0.57 ^cd 74.27±1.63 ^e 30 55.22±0.07 ^c 3.32±0.04 ^b 12.34±0.70 ^a 12.78±0.68 ^ab 74.92±0.62 ^de 40 53.44±0.16 ^d 3.88±0.14 ^a 12.48±0.69 ^a 13.07±0.71 ^a 72.72±0.30 ^f

Example 7. Agitation Hardness and digestibility according to retort operating conditions

Table 14 shows the results of measuring the hardness and digestibility of the tube stick flow formula prepared under retort temperature conditions (121 to 135°C) and heating time (20 minutes, 30 minutes 40 minutes and 50 minutes). The hardness of the fluid type manufactured under the shaking retort operating condition is 3273.33 N/m ² when heated at 121°C for 50 minutes, 3166.66~3343.33 N/m ² at 125°C, 3223.33~3970.00 N/m ² at 135°C, 135°C From 2586.66 to 3290.00 N/m ² , there was no significant difference between 125℃ and 130℃, but the hardness decreased with increasing temperature of 130℃. In addition, depending on the heating time, the hardness tends to decrease with time. Digestibility according to the retort operating conditions was 142.51 mg/g at 121℃, 50 minutes, 159.87~230.12 mg/g at 125℃, 188.43~207.25 mg/g at 130℃, and 169.43~170.78 mg/g at 135℃ There was no significant difference depending on the temperature. According to the heating time, the digestibility tended to increase with time.

Hardness and digestibility of tube stick flow type according to fluctuation type retort operating conditions Retort temperature (℃) Heating time (min) Hardness(N/m ² ) Reducing sugar
(mg/g) fire extinguishing 121 50 3273.33±161.96 ^b 142.51±1.45 ^f 125 20 3343.33±77.67 ^b 159.87±4.44 ^e 30 3166.66±155.67 ^b 230.12±2.52 ^a 40 3240.00±137.47 ^b 229.34±5.37 ^a 130 20 3970.00±278.74 ^a 188.43±2.36 ^c 30 3403.33±186.10 ^b 193.64±1.44 ^c 40 3223.33±65.06 ^b 207.25±6.63 ^b 135 20 2586.66±40.41 ^c 170.78±0.28 ^d 30 3290.00±127.67 ^b 169.43±1.59 ^d 40 2616.66±429.22 ^c 170.10±2.17 ^d

Example 8. Agitation Amylose content, total sugar and protein according to retort operating conditions

Table 15 shows the results of measuring amylose content, total sugar, and protein of the tube stick flow type prepared under retort operating conditions (temperature/time). The hardness of the fluid formula manufactured under the shaking retort operating condition is 140.83 mg/g when heated at 121℃ for 50 minutes, 145.41~150.76 mg/g at 125℃, 148.28~157.64 mg/g at 130℃, and 152.10~ at 135℃ It was found to be 156.37 mg/g, indicating that the amylose content increased with increasing temperature. The amylose content decreased at 135°C and 40 minutes (156.37 mg/g) compared to 130°C and 40 minutes (157.64 mg/g). In addition, depending on the heating time, 145.41 to 152.10 mg/g at 20 minutes, 149.39 to 154.74 mg/g at 30 minutes, and 150.76 to 157.64 mg/g at 40 minutes, indicating that the amylose content increases as the heating time increases. Shown. The total sugar content according to the retort operating conditions is 11.92 mg/g at 121℃, 50 minutes, 6.77~15.09 mg/g at 125℃, 9.75~17.83 mg/g at 130℃, and 9.80~18.07 mg/g at 135℃ Retort temperature and heating time increased significantly. Protein content was 388.39 mg/g at 121℃, 50 minutes, 206.37~391.91 mg/g at 125℃, 360.62~409.74 mg/g at 130℃, and 387.74~432.27 mg/g at 135℃, heating time The protein content increased significantly as the heating time increased to 20 minutes (206.37~387.74 mg/g), 30 minutes (336.74~430.39 mg/g), and 40 minutes (391.91~432.27 mg/g). .

Amylose content, total sugar and protein in the tube stick flow type according to the shaking conditions of retort Retort temperature (℃) Heating time (min) Amylose content
(mg/g) Pawn
(mg/g) protein
(mg/g) 121 50 140.83±0.77 ^g 11.92±0.14 ^cd 388.89±3.00 ^c 125 20 145.41±0.39 ^f 6.77±0.22 ^f 206.37±11.02 ^f 30 147.39±0.38 ^f 10.47±0.14 ^de 336.74±20.70 ^e 40 150.76±4.44 ^de 15.09±2.81 ^b 391.9±112.05 ^c 130 20 148.28±0.29 ^ef 9.75±0.66 ^e 360.62±7.72 ^d 30 154.74±0.82 ^abc 12.01±0.6 ^cd 394.41±3.34 ^bc 40 157.64±1.71 ^a 17.83±0.49 ^a 409.74±2.38 ^b 135 20 152.10±0.77 ^cd 9.80±1.52 ^e 387.74±3.60 ^c 30 154.46±1.16 ^bc 12.64±0.62 ^c 430.39±2.19 ^a 40 156.37±0.76 ^ab 18.07±0.86 ^a 432.27±3.48 ^a

Example 9. Agitation Functionality measurement according to retort operating conditions

end. Total polyphenol content and total flavonoid content

Table 16 shows the results of measuring the total polyphenol content and total flavonoid content of the pouch flow formula. The hardness of the tube stick flow type manufactured under the shaking retort operating condition is 1.10 mg/g when heated at 121°C for 50 minutes, 0.78 to 1.21 mg/g at 125°C, and 1.06 to 1.22 mg/g at 130°C and 135°C. It appeared as 1.12~1.35 mg, and as the temperature increased, the total polyphenol content tended to increase. In addition, depending on the heating time, 0.78 to 1.12 mg/g at 20 minutes, 1.03 to 1.35 mg/g at 30 minutes, and 1.21 to 1.22 mg/g at 40 minutes, the polyphenol content tends to increase as the heating time increases. However, there was no significant difference between the flow formula prepared at 130°C for 40 minutes and the flow formula prepared at 135°C for 40 minutes. Total flavonoid content according to the retort operating conditions is 121 ℃, 3.09 mg/g at 50 minutes, 2.58~3.43 mg/g at 125°C, 2.99~3.31 mg/g at 130°C, and 3.11~3.51 mg/g at 135°C It appeared that the total flavonoid content tended to increase as the retort temperature increased. Depending on the heating time, the total flavonoid content increases as the heating time is generally increased to 20 minutes (2.58 to 3.11 mg/g), 30 minutes (3.00 to 3.51 mg/g), and 40 minutes (3.28 to 3.43 mg/g). However, the total flavonoid content of the flow formula prepared at 130°C and 135°C for 40 minutes did not show a significant difference.

Total polyphenol and total flavonoid content of tube stick flow type according to the shaking retort operating conditions Retort temperature (℃) Heating time
(min) Total polyphenol
(mg/g) Total flavonoid
(mg/g) 121 50 1.10±0.01 ^e 3.09±0.19 ^cd 125 20 0.78±0.02 ^h 2.58±0.21 ^e 30 1.03±0.01 ^g 3.03±0.04 ^d 40 1.21±0.01 ^b 3.43±0.09 ^ab 130 20 1.06±0.01 ^f 2.99±0.09 ^d 30 1.16±0.01 ^c 3.00±0.05 ^d 40 1.22±0.01 ^b 3.31±0.04 ^abc 135 20 1.12±0.01 ^d 3.11±0.11 ^cd 30 1.35±0.01 ^a 3.51±0.11 ^a 40 1.22±0.01 ^b 3.28±0.06 ^bc

I. DPPH radical scavenging activity, ABTS radical scavenging activity and reducing power

Table 17 shows the results of measuring the DPPH radical scavenging activity, ABTS radical scavenging activity and reducing power of the tube stick flow type according to the shaking retort operating conditions. The DPPH radical scavenging activity of the fluid-type DPPH radical prepared under agitated retort operating conditions was 82.77% when heated at 121°C for 50 minutes, 69.58 to 86.31% at 125°C, 82.68 to 87.31% at 130°C, and 85.77 to 88.48% at 135°C. It appeared that the DPPH radical scavenging activity increased as the retort temperature increased. Depending on the heating time, 69.58 to 85.77% at 20 minutes, 82.01 to 87.23% at 30 minutes, and 86.31 to 88.48% at 40 minutes. Overall, the longer the heating time, the higher the DPPH radical scavenging activity. However, the DPPH radical scavenging activity of the flow formula prepared at 130°C, 30 minutes (87.02%) and 135°C and 30 minutes (87.23%) did not show a significant difference. ABTS radical scavenging activity according to the retort operating conditions was 121.C., 93.20% at 50 minutes, 90.93~93.10% at 125°C, 92.34~93.10% at 130°C, and 92.95~93.15% at 135°C, increasing depending on the retort temperature. Tended to. Depending on the heating time, it appeared as 20 minutes (90.93~93.10%), 30 minutes (92.84~93.15%), and 40 minutes (92.84~93.10%), which showed a tendency to increase ABTS radical scavenging activity with increasing time, but 30 There was no significant difference when heated for 40 minutes. The reducing power was 0.695% when prepared at 121°C and 50 minutes, 0.647 to 0.768 at 125°C, 0.693 to 0.815 at 130°C, and 0.733 to 0.806 at 135°C, indicating that the reducing power increased with increasing retort temperature. Depending on the heating time, it was found to be 0.647 to 0.733 at 20 minutes, 0.693 to 0.806 at 30 minutes, and 0.768 to 0.815 at 40 minutes. Overall, the longer the heating time, the higher the reducing power.

DPPH radical scavenging activity, ABTS radical scavenging activity and reducing power of tube stick flow type according to the shaking retort operating conditions Retort temperature (℃) Heating time
(min) DPPH radical scavenging ability (%) ABTS radical scavenging capacity (%) Reducing power 121 50 82.77±0.38 ^d 93.20±0.01 ^a 0.695±0.005 ^d 125 20 69.58±0.37 ^e 90.93±0.15 ^c 0.647±0.037 ^e 30 82.01±0.92 ^d 92.84±0.17 ^a 0.703±0.018 ^d 40 86.31±0.61 ^bc 93.10±0.08 ^a 0.768±0.011 ^b 130 20 82.68±0.68 ^d 92.34±0.48 ^b 0.693±0.013 ^d 30 87.02±0.36 ^b 93.10±0.23 ^a 0.693±0.013 ^d 40 86.31±0.56 ^bc 92.84±0.23 ^a 0.815±0.009 ^a 135 20 85.77±0.14 ^c 93.10±0.38 ^a 0.733±0.018 ^c 30 87.23±0.25 ^b 93.15±0.31 ^a 0.806±0.014 ^a 40 88.48±0.76 ^a 92.95±0.23 ^a 0.803±0.002 ^a

All. α-amylase inhibitory activity and AChE inhibitory activity

Table 18 shows the results of measuring α-amylase inhibitory activity and AChE inhibitory activity of the pouch flow formula prepared under retort operating conditions (temperature/time). The α-amylase inhibitory activity of the fluid formula prepared under agitated retort operating conditions was 41.57% when heated at 121°C for 50 minutes, 38.71 to 42.91% at 125°C, 39.44 to 45.91% at 130°C, and 45.11 to 60.17% at 135°C. It showed that the α-amylase inhibitory activity increased as the temperature increased. According to the heating time, α-amylase inhibitory activity was 38.71~45.11% at 20 minutes, 40.44~45.64% at 30 minutes, and 42.91~60.17% at 40 minutes, and α-amylase inhibitory activity increased as the overall time increased. Tended. AChE (Acetylcholinesterase) inhibitory activity according to the retort operating conditions was 23.27% at 121℃, 50 minutes, 26.45~32.58% at 125℃, 22.53~35.19% at 130℃, 36.06~49.53% at 135℃, and overall retort temperature AChE inhibitory activity tended to increase with increasing. Depending on the heating time, it appeared as 20 minutes (22.53~36.03%), 30 minutes (30.35~39.01%), 40 minutes (32.58~49.53%), and AChE inhibitory activity increased significantly as the retort heating time increased. That is, as the retort temperature and heating time increased, the AChE inhibitory activity increased.

Α-amylase inhibitory activity and AChE inhibitory activity of tube stick flow type according to nursery retort operating conditions Retort temperature (℃) Heating time
(min) α-amylase inhibitory activity (%) AChE inhibitory activity (%) 121 50 41.57±3.90 ^b 23.27±8.94 ^d 125 20 38.71±3.39 ^b 26.42±1.08 ^cd 30 40.44±4.67 ^b 30.35±5.24 ^bcd 40 42.91±0.41 ^b 32.58±3.33 ^bcd 130 20 39.44±1.75 ^b 22.53±10.39 ^d 30 42.37±4.43 ^b 33.14±4.92 ^bcd 40 45.91±3.12 ^b 35.19±2.18 ^bc 135 20 45.11±1.61 ^b 36.03±3.63 ^bc 30 45.64±1.55 ^b 39.01±3.81 ^b 40 60.17±10.78 ^a 49.53±7.28 ^a

As a result of experiments to establish optimum operating conditions of the fluidized reflex retort of Examples 5 to 9, the optimum retort temperature and heating time were judged to be good at 30° C. for 30 minutes. The L value representing brightness was 56.60 at 130°C and 30 minutes, and was measured brighter than 55.22 and 53.44 at 30 minutes at 135°C and 40 minutes at 135°C, respectively. The flow formula prepared at 30°C at 30 minutes was digestible and amylase content. , Total sugar, protein content, total polyphenol content, DPPH radical scavenging activity, ABTS radical scavenging activity, reducing power, α-amylase inhibitory activity, and AChE inhibitory activity were measured higher than the flow formula prepared at 30°C for 30 minutes. Therefore, the optimum operating condition of the tube-type peristaltic type fluctuation type retort can be presented as a heating time of 30 minutes at a retort temperature of 130°C.

Claims (5)

(1) extracting by adding water to persimmon powder, followed by filtering and concentration to prepare persimmon concentrate;
(2) mixing the soybean peptide, brown rice powder, chlorella, medium chain triglycerides (MCT) oil, salt and water in the prepared persimmon concentrate prepared in step (1); And
(3) Method of manufacturing a kinetic flow type, characterized in that it comprises the step of heating the mixed mixture of the step (2). The method according to claim 1, wherein the mixing in step (2) comprises 1.4-1.6 mL of Ecklonia gluten concentrate, 3.0-3.4 g soybean peptide, 16-18 g brown rice powder, 0.08-0.12 g chlorella, 2.8-3.2 g MCT oil, 0.16 salt. Method of manufacturing a persimmon fluid formula, characterized in that ~0.24 g and 73-76 mL of water are mixed. According to claim 2,
(1) extracting by adding water to persimmon powder, followed by filtering and concentration to prepare persimmon concentrate;
(2) Soybean peptide 3.0-3.4 g, brown rice powder 16-18 g, chlorella 0.08-0.12 g, MCT oil 2.8-3.2 g, salt 0.16-0.24 g Mixing 73-76 mL of water; And
(3) Method of manufacturing a kinetic fluid type, characterized in that it comprises the step of heating the mixture of the step (2) at 127 ~ 133 ℃ for 25 ~ 35 minutes. The method according to claim 3, wherein the concentrate of the persimmon of step (1) is 12 to 18 times (v/w) water compared to the persimmon powder, extracted for 10 to 20 minutes at 118 to 124°C, filtered and filtered. A method of manufacturing a persimmon fluid type, characterized in that it is prepared by concentration. Emotional flow formula produced by the method of any one of claims 1 to 4.

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