KR20200095178A - Functional porridge using herbal ingredients and method for manufacturing the same - Google Patents

Abstract

The present invention relates to a functional porridge composition further including samultang made from Angelica gigas, Paeonia lactiflora, Cnidium, and Rehmannia glutinosa, and Cornus officinalis, Schisandra chinensis, and Fallopia multiflora. The present invention can provide a healthy diet with nutrition evenly while mitigating bitter taste, sour taste, astringent taste, etc. which may give a sense of rejection in oriental medicine through further including mushrooms, abalone, and meat. In addition, a functional porridge according to a manufacturing method of the present invention is excellent in immune activity, thereby being able to exhibit an excellent effect on enhancing immunity.

Description

Functional porridge using herbal ingredients and method for manufacturing the same {Functional porridge using herbal ingredients and method for manufacturing the same}

The present invention relates to a functional porridge composition, and more particularly, to a functional porridge composition for enhancing or improving immunity, including herbal ingredients as porridge raw materials.

It is a food made by adding seafood or vegetables according to personal preference by adding a large amount of water as the main ingredient of porridge. The traditional porridge in Korea has a strong concept as a health food, treatment food, or guhwang food that utilizes the functionality of general herbs. , Today, the idea of ‘byung-in’ is mainly eaten when you are sick.

However, as the well-being craze in the early 2000s began to attract attention as dead slow food, consumption of porridge is gradually increasing as a substitute for meals with the image of food that can give health, relaxation, and value.

The application range of dead healthy food, health food, baby food, snacks, meal replacement, patient food, and elderly food, etc. is diverse, and nutritional, functional, and taste aspects can be reinforced according to the ingredients to be added, resulting in a variety of products. In recent years, in addition to the consumer's desire for taste, the demand for natural health foods has been steadily increasing, and therefore, development of porridge with enhanced nutrition or functionality is required.

Republic of Korea Patent Publication No. 10-1342517 discloses a health functional porridge and its manufacturing method, which uses nonglutinous rice, glutinous rice, and germinated brown rice as the main ingredients, and contains shiitake mushrooms, mulberry leaf powder, and green tea salt to provide good health and excellent taste. It aims to provide porridge. As another prior document, Korean Patent Publication No. 10-1441565 discloses a functional porridge premix containing a rice mixture and stabilized rice bran and a method for manufacturing the same.

As such, research on the functionality of porridge is continually being conducted, but it is concentrated on the purpose of adding ingredients for the purpose of eliminating the fishiness of the broth, adding subsidiary materials that can supplement insufficient nutrients, or solving the inconvenience of eating. It is reality.

On the other hand, Kamisamultang, which is made from Angelica, Cheongung, Peony, Sukjihwang, Omija, Sansuyu, and Hasuo, is a blood-storing agent that converts nutrients in food into blood and acts on the functions of the heart, spleen, and liver to store blood. Samultang, including Angelica, Cheongung, Peony, and Sukjihwang, is known to be prescribed especially in cases of anemia or peripheral circulation disorders, and is widely used for excessive bleeding, weakness, dizziness, etc. after childbirth or menstruation of women. As it is effective in curing Heodam, it was drunk with tea. It was used in combination with bokryeong (茯笭) and Banha (半夏) for cough and asthma.

The inventors of the present invention discovered that when Samultang was included as a raw material while conducting research on the functional porridge, it was found that it exerts an effect of enhancing the previously unknown immune activity, which is different from the efficacy of Samultang according to the above. At one end, we came to the present invention.

Korean Patent Publication No. 10-1342517 Korean Patent Publication No. 10-1441565

It is an object of the present invention to provide a functional porridge composition comprising samultang, having an immunity enhancing effect.

Another object of the present invention is to provide a method for producing a functional porridge comprising samultang for increasing immune activity and a functional porridge prepared accordingly.

In addition, it is an object of the present invention to provide a retort food prepared with a porridge composition including samultang, which can be conveniently used while having an effect of enhancing immune activity.

In order to achieve the above object, the present invention provides a functional porridge composition comprising rice, vegetables and samultang.

In an example of the present invention, the porridge composition may further include a mushroom.

In an example of the present invention, the porridge composition may further include meat.

In one example of the present invention, the meat may include one or two selected from the group consisting of beef, pork and chicken.

In an example of the present invention, the samultang may be extracted from a mixture containing angelica, peony, cheongoong, and sukjihwang.

In an example of the present invention, the porridge composition may be a functional porridge composition for enhancing or improving immunity.

In addition, the present invention (S1) step of soaking rice by immersing in water for a certain time; (S2) trimming the vegetables; (S3) frying and cooking the soaked rice and the trimmed vegetables; (S4) mixing and heating samultang and purified water with the cooked rice and vegetables; And (S5) the step of adding seasoning; provides a method for producing a functional porridge containing.

In an example of the present invention, the (S2) step may be a step of further including one or two selected from the group consisting of mushrooms and abalone, and trimming with vegetables.

In an example of the present invention, prior to the step (S4), the step of roasting the minced meat may be further included, and the roasted meat may be added after the step (S4) or step (S4).

In an example of the present invention, the samultang comprises the steps of mixing angelica, peony, cheongoong and sukjihwang in distilled water; Extracting at 70 ℃ to 90 ℃; After extraction, removing solids and concentrating under reduced pressure; may be obtained by a method comprising.

The present invention provides a functional porridge prepared according to the above manufacturing method.

In addition, the present invention provides a retort food containing the porridge composition.

The functional porridge composition according to the present invention and the functional porridge made from the method for producing the same according to the present invention exhibits an immunity enhancing effect by including Samultang composed of herbal materials such as Angelicae, Peony, Cheongung, Sukjihwang, Schisandra chinensis, Sansuyu and Hasuoh. Mushrooms, abalone and meat, which may be included in addition, supplement the nutrients that are insufficient in grain, which is the main ingredient, and act as a complementary or synergistic effect so that the efficacy of herbal ingredients can be exhibited well.

In addition, the retort food containing the functional porridge composition according to the present invention can be used as a simple meal replacement and has an effect of enhancing immune activity, so that it can be widely used as a health food.

Figure 1 shows a schematic diagram of the manufacturing process of the functional porridge composition according to the present invention.
Figure 2 is a result of treatment of the porridge composition according to the embodiment in mice treated with an immunosuppressant, (a) is a leukocyte (WBC), (b) is a monocyte (Monocyte), (c) is a change in the number of lymphocytes (Lymphocyte) It is a graph showing
Figure 3 is a result of treatment of the porridge composition according to the example in mice treated with an immunosuppressant, (a) is neutrophils, (b) is eosinophils, (c) is the number of basophils It is a graph showing the change.
FIG. 4 is a graph showing changes in the values of (a) IgA, (b) IgG, and (c) IgM among the results of treatment of the porridge composition according to the example to mice treated with immunosuppressants.
FIG. 5 is a graph showing changes in the levels of IL-1β in (a) and (b) in IL-2 among the results of treatment of the porridge composition according to the example to mice treated with immunosuppressants.
6 is a graph showing changes in the levels of (a) IL-4 and (b) IL-5 among the results of treatment of the porridge composition according to the example to mice treated with an immunosuppressant.
7 is a graph showing changes in the levels of (a) IL-6 and (b) IL-10 among the results of treatment of the porridge composition according to the example to mice treated with immunosuppressants.
8 is a graph showing changes in the values of (a) TNF-α and (b) IFN-γ among the results of treatment of the porridge composition according to the example to mice treated with an immunosuppressant.

Hereinafter, the present invention will be described in detail. Unless otherwise defined, terms used in this specification should be interpreted as generally understood by those of ordinary skill in the relevant field. The drawings and embodiments of the present specification are for those of ordinary skill in the art to easily understand and implement the present invention, and contents that may obscure the gist of the invention in the drawings and examples may be omitted, and the present invention is illustrated in the drawings and examples. Is not limited to.

Functional porridge composition according to the present invention includes rice, vegetables and samultang.

The rice used in the present invention may be included as non-glutinous rice, glutinous rice, or a mixture thereof, and rice may be used as it is or may be used in the form of powdered rice powder by pulverizing rice, but is not particularly limited thereto.

Specifically, in the case of a mixture of glutinous rice and nonglutinous rice, preferably glutinous rice and nonglutinous rice may be mixed in a weight ratio of 1:1 to 1:8, preferably 1:1.5 to 1:6 based on weight. In the case of mixing glutinous rice and non-glutinous rice in the ratio of the above range, there is an advantage of maintaining the intrinsic physical properties of porridge because layer separation does not occur due to physical properties between the materials even when prepared as a retort food.

Vegetables used in the present invention may be any one or two or more selected from the group consisting of carrots, spinach, onions, sweet pumpkin, cabbage, zucchini, potatoes, broccoli, sweet potatoes, and paprika. For 100 parts by weight of rice, 10 to 30 parts by weight of carrot, 10 to 30 parts by weight of sweet pumpkin, and 5 to 10 parts by weight of onion may be included. Preferably, carrots may be included in 15 to 25 parts by weight, sweet pumpkins in 15 to 25 parts by weight, and onions in 6 to 8 parts by weight.

Vegetables may be chopped to a predetermined size. Specifically, it may be 0.1 to 10 mm, preferably 1 mm to 5 mm. When it has a size within the above range, while the heating time is saved in the process of roasting the material, the chewy texture is maintained and the texture may not be deteriorated. However, it is not limited thereto, and may be prepared in a powder form if necessary for convenience.

Samultang used in the present invention may be extracted from a mixture containing angelica, peony, cheongoong, and sukjihwang. In addition, in addition to this, it may be to further include corn, schisandra, and sewage. This can be called Kamisamultang. However, the present invention is not limited thereto, and may further include astragalus, cinnamon, licorice, jujube, wolfberry, and the like, if necessary.

What is extracted from the samultang or the herbal medicine mixture added to the samultang may be included in an amount of 3 to 30 parts by weight based on 100 parts by weight of rice. Preferably, it may be included in 5 to 20 parts by weight. More preferably, it may be included in 8 to 18 parts by weight. When included in the amount in the above range, the active ingredient of the herbal medicine extract acts significantly, so that an excellent effect may occur in enhancing immune activity.

Cornus milk is known to be effective in strengthening the liver and kidneys, regulating immune function, lowering blood sugar, antioxidant, antibacterial, and anti-inflammatory. Schisandra chinensis contains a large amount of lignan, but when it enters the body, it turns into an antioxidant, which prevents cell damage, and is known to exhibit anti-aging and cancer-inducing effects. In particular, the Shizandrin component of Schisandra chinensis appears to be far superior to vitamin C and vitamin E in reducing active oxygen. It can also help maintain homeostasis in the body by producing an adaptogen effect. Sewage has an excellent nourishing and tonic effect and is known to have various pharmacological activities because it contains various ingredients such as alkaloids, betaine, carotene, and vitamins.

When preparing a porridge composition further including cornus, schisandra chinensis, and sewage ingredients in the samultang, the pharmacological activity of the three medicinal agents may bring an excellent synergistic effect in the immune enhancing effect of samultang. In addition, Schisandra chinensis has a sour and sweet taste, so it is often consumed as a tea. If it is included, the bitter taste of herbal medicine can be attenuated.

The present invention may further include mushrooms in the porridge composition. Mushrooms may be included in 2 to 10 parts by weight based on 100 parts by weight of rice. Preferably it may be included in 3 to 8 parts by weight. Mushrooms can be used any edible mushrooms, such as psyllium mushrooms, enoki mushrooms, shiitake mushrooms, mushroom mushrooms, new matsutake mushrooms, oyster mushrooms, tree ear mushrooms, stone ear mushrooms, and neungi mushrooms, but is not particularly limited thereto. Mushrooms are rich in beta-glucan, so they activate the immune system of normal cells through a non-specific immune response, and when included in a porridge composition together with Samultang, the effect of enhancing immunity can be further enhanced. Preferably, shiitake mushrooms may be used, and shiitake mushrooms act to promote the production of interferon, an antiviral substance in the human body, so that when added to the functional porridge composition of the present invention, the immune activity will be more markedly increased. I can.

The present invention may further include abalone in the porridge composition. Abalone is a high-protein, low-fat food that is well absorbed in the body and is a food ingredient that is widely used in health food for patients in recovery or the elderly. Abalone is rich in amino acids such as taurine, arginine, methionine, and cysteine, and plays an important role in creating a umami taste in harmony with its unique chewy texture. In addition, the bitter taste of Samultang composed of medicinal herbs may be reduced due to the seafood flavor peculiar to abalone, so it may be preferred to those who are sensitive to bitter taste, especially children. Therefore, when abalone is included as a porridge composition along with Samultang, it is possible to significantly increase taste and nutrition as described above, as well as an immune enhancing effect in terms of physiological activity.

The porridge composition may further include meat. The meat may be one or two selected from the group consisting of beef, pork and chicken. Preferably it may be beef. Beef contains iron and 8 essential amino acids, so when used together with Samultang, the effect of strengthening immunity is remarkably increased. In addition, oleic acid, an unsaturated fatty acid contained in beef, can add umami to porridge, which may be somewhat flat. In particular, adding samultang containing oriental medicine ingredients can eliminate the odor of meat, and conversely, the savory taste felt from the meat fat can alleviate the bitter taste of oriental medicine ingredients. Therefore, when meat and samultang are included in the porridge composition, they can have complementary effects. In order to generate the above effect, it may be included in an amount of 30 to 50 parts by weight based on 100 parts by weight of rice. Or it may be desirable to be included in 38 to 42 parts by weight.

The porridge composition according to the present invention has an enhanced effect of enhancing or improving immunity, and the porridge composition comprising the above-described materials has an excellent effect of enhancing immune function by increasing the secretion of cytokines and immunoglobulins.

The manufacturing method of the functional porridge of the present invention comprises the steps of (S1) soaking rice by immersing it in water for a certain period of time; (S2) trimming the vegetables; (S3) frying and cooking the soaked rice and the trimmed vegetables; (S4) mixing and heating samultang and purified water with the cooked rice and vegetables; And (S5) adding seasoning.

Rice may be mixed with glutinous rice and non-glutinous rice in a weight ratio of 1:1 to 1:8, preferably 1:1.5 to 1:6, and may further include germinated brown rice, if necessary. The rice mixture can be washed off by changing the water 3 to 5 times before soaking. At this time, it may be desirable to rinse with cold water within the shortest time while stirring between fingers to minimize nutrient loss. The soaking time of rice is 30 minutes to 20 hours, preferably 1 to 8 hours in a place where there is no sunlight. While being soaked during the above range, the risk of destroying various water-soluble nutrients including water-soluble vitamins can be minimized.

Step (S2) is a step of cleaning any one or two or more vegetables selected from the group consisting of carrots, spinach, onions, sweet pumpkin, cabbage, zucchini, potatoes, broccoli, sweet potatoes, and paprika. After washing the vegetables to remove moisture, It includes the process of chopping to a predetermined size. As described above, the size of the chopped vegetables may be specifically 0.1 to 10 mm, and preferably 1 mm to 5 mm. When it has a size in the above range, while the heating time is saved in the process of roasting the material, the chewing sensation is maintained and the texture may not be deteriorated.

The step (S2) may further include one or two selected from the group consisting of mushrooms and abalone, and may be trimmed with vegetables. Mushrooms are washed under running water to remove impurities and drained, and then chopped into a size of 0.1 to 10 mm, preferably 1 to 5 mm, like other vegetables. Abalone can be used after removing the intestines and teeth, washing with water, and then chopping into 0.1 to 5 mm size, preferably 1 mm to 5 mm, like mushrooms and vegetables.

In the steps (S1) and (S2), rice and vegetables may be finely pulverized and prepared. In particular, vegetables can be prepared by sorting, washing, and then lyophilizing in vacuum to powder. The freeze-drying method minimizes the destruction of nutrients in vegetables and evaporates only moisture, so it has the advantage of preserving the dietary fiber of vegetables as they are.

Step (S3) is a step in which the soaked rice and the trimmed vegetables are roasted and cooked.If the step of roasting before mixing purified water and samultang, the nutrients contained in vegetables are destroyed because it takes a long time for rice to cook. Can be prevented, and waste of fuel and time due to long heating can be prevented. However, when rice and vegetables are pulverized or used in powder form, a process of stirring at 70 to 90°C may be performed instead of step (S3).

The step (S4) is a step of mixing and heating samultang and purified water with the cooked rice and vegetables.There is a problem that it is unsuitable for mixing the dried samultang material with other ingredients and cooking it at the same temperature and the same time. If it is added to the porridge as it is and cooked, it becomes dirty due to the damage to the shell of the herbal medicine when heated, which can negatively affect the appearance quality of the porridge. Therefore, it is preferable to prepare a samultang in a concentrated liquid state as described above and mix it with cooked rice and vegetables together with purified water. Alternatively, after mixing with purified water first, samultang may be added. Samultang can be used not only by mixing in a concentrated liquid state, but also by lyophilizing and powdering.

Prior to the step (S4), the step of roasting the minced meat may be further included, and the roasted meat may be added after step (S4) or step (S4). In the case of using the pulverized rice, vegetables, and samultang in the form of powder, meat may also be mixed in a powder state.

In step (S5), the seasoning may be any one or two or more selected from the group consisting of salt, oligosaccharide, soy sauce, sesame oil, and seaweed. Sesame oil, seaweed, and sesame leaves are ingredients for adding flavor to the porridge, and salt may be 0.1 to 0.3 parts by weight, and 1 to 3 parts by weight of oligosaccharide.

The samultang is a step of mixing angelica, peony, cheonggung and sukjihwang with distilled water; Extracting at 70 ℃ to 90 ℃; After extraction, removing the solid and concentrating under reduced pressure; can be obtained by a method comprising. In addition, it may be concentrated under reduced pressure and then freeze-dried to prepare a powder form, but is not particularly limited thereto.

The medicinal material of Samul-tang according to the present invention is a mixture of Angelicae, Peony, Cheongung and Sukjihwang in a weight ratio of 1:0.8 to 1.2:0.8 to 1.2:0.8 to 1.2, but is not particularly limited thereto. The extract can be obtained by reflux extraction at 70 to 90°C by adding 30 to 40 times the weight of distilled water based on the total weight of the four herbal medicines. The herbal medicine may further include corn, schisandra chinensis, and sewage. In this case, Sansuyu, Omija, and Hasuo may be included as 1: 0.8 to 1.2: 0.8 to 1.2: 0.8 to 1.2 based on Angelicae. It should be contained in the above range so that the effect of enhancing the immune activity of the porridge composition according to the present invention can be exhibited excellently.

The extraction may be 2 hours to 30 hours, preferably 4 hours to 24 hours. Most of the herbal medicines are dried in the sun and distributed in a dry state, so by extracting for a period of time within the above range, desired ingredients can be extracted to obtain medicinal effects. The solids are removed from the obtained extract and concentrated under reduced pressure to prepare a samultang concentrate.

Functional porridge according to the present invention may be manufactured by the above-described manufacturing method.

The present invention may be a retort food containing the porridge composition.

Retort food refers to processed foods that are put in a retort pouch, sealed, heated and sterilized at high temperature and high pressure, immediately cooled, and processed to preserve food for a long period of time while blocking air, light, and moisture. The retort pouch may be made of polyethylene or polypropylene in the case of a material in direct contact with food.

The porridge composition of the present invention can be provided in the form of retort food by putting it in the retort pouch, so that it is easy to store and can be consumed conveniently.

Hereinafter, the present invention will be described through the following examples. However, the following examples are for explaining the present invention in detail, and the scope of the present invention is not limited to the following examples.

< Manufacturing example 1> Manufacturing Samultang

5 g of angelica, 5 g of peony, 5 g of cheonggung, and 5 g of Sukjihwang were washed in flowing water, and then heated at 80°C for 24 hours using 8 ℓ of distilled water in a hot water distiller to obtain an extract. In the process of obtaining the extract, in order to obtain an active ingredient volatilized as steam, a cold water cooling tube for steam recovery was installed to obtain a distillate. Subsequently, the extract was centrifuged in a centrifuge at 10,000 to 12,000 rpm, 5° C. for 30 minutes to remove solids, and concentrated under reduced pressure at 60° C. to prepare a samultang concentrate.

< Manufacturing example 2> Sansuyu, Omija in Samultang, Sewer Add

It was prepared in the same manner as in Preparation Example 1, except that 5 g of cornflower oil, 5 g of Schisandra chinensis, and 5 g of sewage were added.

< Example 1> Preparation of porridge composition

Rice mixed with nonglutinous rice and glutinous rice in a ratio of 6:4 was washed with water, soaked in cold water for 1 to 2 hours, and then dehydrated to obtain soaked rice. Soaked rice was prepared by grinding. Based on 100 parts by weight of rice, 21 parts by weight of carrot powder, 7 parts by weight of onion powder, 21 parts by weight of sweet pumpkin powder, and 3.5 parts by weight of shiitake powder were prepared. Water was added to the mixing tank so as to be 700 parts by weight based on 100 parts by weight of rice, heated to 70°C, and the crushed rice was weighed and transferred to the mixing tank. Carrot powder, shiitake mushroom powder, sweet pumpkin powder, and onion powder were all added to the mixing tank and mixed. The temperature was raised to 80° C. and stirred for 20 minutes. Then, 16 parts by weight of the herbal extract powder based on 100 parts by weight of rice was added and stirred for 20 minutes. The herbal extract powder used at this time consisted of angelica, cheonggung, peony, and sukjihwang. The finished porridge composition was filled into a pouch and sterilized at 120° C. for 20 minutes.

< Example 2>

Rice mixed with nonglutinous rice and glutinous rice in a ratio of 6:4 was washed with water, soaked in cold water for 1 to 2 hours, and then dehydrated to obtain soaked rice. Soaked rice was prepared by grinding. Except for adding 25 parts by weight of carrot powder, 16 parts by weight of sweet pumpkin powder, 16 parts by weight of onion powder, 4 parts by weight of shiitake powder, 40 parts by weight of beef powder, and 16 parts by weight of herbal extract powder per 100 parts by weight of rice It proceeded in the same manner as in Example 1.

< Example 3>

It proceeded in the same manner as in Example 2, except that 4 parts by weight of rice was added based on 100 parts by weight of rice, including cornflower oil, schisandra chinensis, and sewage to the herbal extract powder.

< Example 4>

It proceeded in the same manner as in Example 2, except that 8 parts by weight of cornus oil, Schisandra chinensis, and sewage were added to the herbal extract powder.

< Example 5>

It proceeded in the same manner as in Example 2, except that 16 parts by weight of cornus oil, Schisandra chinensis, and sewage were added to the herbal extract powder.

< Comparative example 1>

It proceeded in the same manner as in Example 1, except that the mushroom powder was not added.

<Comparative 2>

Carrot powder 21 parts by weight, onion powder 7 parts by weight, sweet pumpkin powder 21 parts by weight, shiitake mushroom powder 3.5 parts by weight was not added, except that 40 parts by weight of beef powder was carried out in the same manner as in Example 1.

< Test example 1> Sensory evaluation of functional porridge composition

The sensory test of functional porridge added by varying the content of Samultang was conducted on 15 test personnel. A multiple comparision test was conducted, and the evaluation items were determined as color, taste, flavor, and overall quality. The higher the preference, the higher the score. The 7-point scale of was used.

1 point: very bad, 2 points: bad, 3 points: slightly poor, 4 points: moderate, 5 points: slightly good, 6 points: good, 7 points: very good, and the results are shown in Table 1 below.

Item Comparative example One Comparative example 2 Example One Example 2 Example 3 Example 4 Example 5 color 5.5±0.1 5.5±0.1 5.6±0.1 5.5±0.1 5.4±0.2 5.5±0.2 5.5±0.1 bitter 5.0±0.1 5.1±0.1 5.0±0.1 5.2±0.2 5.4±0.1 5.8±0.2 6.0±0.1 incense 5.0±0.2 5.0±0.2 5.0±0.2 5.1±0.1 5.2±0.2 5.8±0.2 6.0±0.1 Overall preference 5.0±0.1 5.0±0.2 5.1±0.1 5.2±0.1 5.4±0.1 5.8±0.2 6.2±0.1

According to Table 1, color, taste, aroma, and overall preference were evaluated with a relatively high score, exceeding 5.1 in all groups.

< Test example 2> Evaluation of immune activity of functional porridge composition

1) Experimental animals and feed

The ICR mouse (6 weeks old, male, 23~28ｇ) used for this experiment was purchased from Samtaco (Korea) and used. Experimental animals were allowed to acclimatize while having a stable period of 1 week, and during the stable period and the experimental period, all experimental groups were fed a general feed (Altromin, Germany) freely and sufficiently supplied with water. Animal experiments were conducted from 7 weeks of age after 1 week of stability. The conditions of the animal breeding room were 22±2℃ with a conventional system, and 200-300 Lux was lit for 12 hours per day, and all lights were blocked for 12 hours. This experiment was conducted in accordance with the Animal Ethics Standards with the approval of Daejeon University's Animal Experimental Ethics Committee (approval number DJUARB2018-010).

2) Induction of immune suppression and sample processing

Immunosuppression was induced by injection of an immunosuppressant (Cyclophosphamide) at a concentration of 150 mg/kg into the peritoneal cavity of 7-week-old ICR mice at the start of the experiment and 3 days after the start of the experiment. Divided into a total of 5 groups, such as the normal group without any sagging, the control group administered with distilled water after immunosuppressant treatment, and the experimental group each administered 200 µl of the porridge composition according to Examples 3 to 5 after immunosuppressant treatment. Once daily, at 2 pm, oral zonde was used for 14 days.

3) Immune cell measurement

After the end of the experiment, blood was collected using cardiac puncture and placed in an EDTA tube. The number of leukocytes, neutrophils, eosinophils, basophils, monocytes, and lymphocytes was requested to be analyzed by the Oriental Medicine Bio Fablab at Daejeon University.

4) Immunoglobulin measurement

After the end of the experiment, 50 µl of the separated serum and standard were dispensed into a 96 well plate, and 25 µl of each of anti-mouse multi-immunoglobulin beads were added and mixed, and reacted at room temperature for 15 minutes while blocking light. And it was washed twice using a washing buffer solution. Thereafter, 25 µl of anti-mouse κLight Chain, PE was added to react at room temperature for 15 minutes while blocking light, and 150 µl of phosphate buffer saline (PBS) was added and stirred for 5 minutes. Immunoglobulin was measured using Luminex.

5) cytokine measurement

After the end of the experiment, the separated serum and standard were dispensed into a 96 well plate by 25 µl, each 25 µl of assay buffer, matrix buffer, and antibody-immobilized beads were added and mixed, followed by reacting at room temperature for 2 hours, using a washing buffer solution. Washed twice. After washing, 25 µl of a detection antibody was added to react at room temperature for 1 hour, and an additional 25 µl of Streptavidin-Phycoerythrin was added to react at room temperature for 30 minutes, followed by washing buffer solution. Washed twice using. After washing, 150 µl of phosphate buffer saline (PBS) was added, stirred for 5 minutes, and then measured using Luminex and expressed as an absolute value.

6) Statistics processing

The experimental results were statistically processed using the independent two-sample t-test of SPSS 24.0, and their significance was tested at the levels p<0.05, p<0.01 and p<0.001.

Table 2 below shows the results of Test Example 2 for immune cells, immunoglobulins, and cytokines.

Normal Control Example 3 Example 4 Example 5 Immune cells leukocyte
(cells/µl) 16.7±0.8 ×10 ³ 100.0±1.1×10 ³ 64.6±1.6 ×10 ³ 54.8±2.1 ×10 ³ 46.0±2.6 ×10 ³ Monocytes ( % ) 1.8±0.2 1.2±0.2 1.1±0.1 1.3±0.3 1.8±0.2 Lymphocytes ( % ) 79.9±4.8 59.1±4.2 74.4±5.8 43.1±4.0 77.1±4.7 Neutrophils ( % ) 14.1±2.4 23.9±1.9 20.0±3.1 19.8±1.4 15.3±1.5 Eosinophil ( % ) 2.2±0.5 3.2±0.4 2.6±0.3 2.5±0.2 2.2±0.1 Basophil ( % ) 0.5±0.1 0.9±0.1 0.6±0.2 0.6±0.1 0.5±0.1 Immunoglos Called Ig A
( pg /Ml) 271.3±15.5 112.9±7.4 157.6±36.3 169.6±31.9 243.2±29.2 Ig G
( pg /Ml) 164.3±34.7 67.8±13.2 93.6±25.5 116.1±20.7 144.5±33.8 Ig M( pg /Ml) 72.1±10.0 43.5±8.1 51.2±9.6 58.4±7.8 68.0±8.4 Cytocar sign IL- 1β
( pg /Ml) 24.4±2.3 10.2±1.8 12.2±1.9 15.3±2.7 21.9±1.4 IL-2
( pg /Ml) 9.5±0.5 3.9±1.4 4.6±0.8 5.3±1.1 6.1±0.8 IL-4( pg /Ml) 14.8±1.8 6.1±1.4 7.4±1.0 8.5±1.0 13.0±1.1 IL-5( pg /Ml) 9.6±1.2 7.1±0.5 6.8±1.2 7.4±1.2 9.1±0.5 IL-6( pg /Ml) 131.7±17.1 73.7±15.0 76.5±13.2 82.3±14.5 118.1±6.3 IL-10( pg /Ml) 26.0±2.0 20.7±2.4 21.8±1.8 23.3±1.1 25.8±1.8 TNF -α( pg /Ml) 257.2±26.8 107.0±13.4 149.4±19.0 180.8±12.1 230.6±15.3 IFN -γ( pg /Ml) 104.4±9.1 49.5±10.0 69.9±7.1 79.7±14.6 92.8±7.0

When analyzing the table 2, as can be seen in Figure 2, leukocytes and monocytes showed a significant (*: p<0.05) increase compared to the control group in Example 5, and the lymphocytes in Examples 3 to 5 were all control groups. There was a significant increase compared to. (**: p<0.01, ***: p<0.001)

Figure 3 shows that in the case of neutrophils, eosinophils, and basophils, significant (*: p<0.05, **: p<0.01) reductions compared to the control group in Example 4 and Example 5. 4 shows a significant increase (**: p<0.01, ***: p<0.001) compared to the control group in both Examples 3 to 5 for IgA and IgG and Examples 4 and 5 for IgM. Showed.

Figures 5 to 8 are results for cytokines, IL-1β through Figure 5 in Examples 5 and 6 (**: p<0.01, ***: p<0.001), IL-2 is Example 5 In (**: p<0.01), it can be seen that there was a significant increase compared to the control group. In the case of IL-4 and IL-5 through FIG. 6, Example 5 (**: p<0.01), and through FIG. 7 in the case of IL-6 and IL-10, Example 5 (*:p< 0.05) It can be seen that there was a significant increase compared to the control group. It can be seen from FIG. 8 that TNF-α and IFN-γ showed significant (**:p<0.01, ***: p<0.001) increase compared to the control in all Examples 3 to 5.

Taking the above results together, the decrease in neutrophils, eosinophils, and basophils can be attributed to the increase in lymphocytes that play a pivotal role in the immune response. Functionality according to Examples 4 and 5 of the present invention based on a significant increase in cytokines involved in the differentiation and activity of IgA preventing the influx of antigens, IgG acting as a defense against pathogens, and lymphocytes responsible for immune response in the body. It was confirmed that it is effective in enhancing the humoral immunity of the dead.

Claims (13)

Functional porridge composition containing rice, vegetables and samultang. According to claim 1,
The porridge composition is a functional porridge composition further comprising a mushroom. According to claim 1,
The porridge composition is a functional porridge composition further comprising meat. According to claim 1,
The meat is a functional porridge composition comprising one or two selected from the group consisting of beef, pork and chicken. According to claim 1,
The Samultang is a functional porridge composition that is extracted from a mixture containing angelica, peony, cheonggung, and sukjihwang. According to claim 1,
Functional porridge composition that further comprises cornus, Omija, and sewage in the samultang. According to claim 1,
The porridge composition is a functional porridge composition for enhancing or improving immunity. (S1) step of soaking rice by immersing it in water for a certain period of time;
(S2) trimming the vegetables;
(S3) frying and cooking the soaked rice and the trimmed vegetables;
(S4) mixing and heating samultang and purified water with the cooked rice and vegetables; And
(S5) A method for producing a functional porridge comprising a; step of adding seasoning. The method of claim 8,
The (S2) step further comprises a mushroom and a method for producing a functional porridge which is a step of trimming with vegetables. The method of claim 8,
Prior to the step (S4), further comprising the step of roasting the minced meat, the method for producing a functional porridge to add the roasted meat after the step (S4) or step (S4). The method of claim 8,
The samultang is a step of mixing angelica, peony, cheonggung and sukjihwang with distilled water; Extracting at 70 ℃ to 90 ℃; After extraction, the step of removing the solids and concentrating under reduced pressure; a method for producing a functional porridge obtained by a method comprising. Functional porridge prepared by the method of any one of claims 8 to 11. A retort food comprising the porridge composition according to claim 1.

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