KR20210063146A - Composition for antioxidant activation and anti-inflammatory comprising mixed grains and lactic acid bacteria - Google Patents

Abstract

The present invention relates to an antioxidant and anti-inflammatory composition containing beneficial intestinal microorganisms and mixed grains, and to a health functional food containing the composition. The composition of the present invention uses dietary fiber present in poorly soluble grains as prebiotics and beneficial intestinal microorganisms as probiotics, so that it is possible to not only exhibit two useful effects at the same time, but also exhibit antioxidant and anti-inflammatory effects, thereby being able to be usefully used as a food composition.

Description

Antioxidant and anti-inflammatory composition comprising lactic acid bacteria and mixed grains {COMPOSITION FOR ANTIOXIDANT ACTIVATION AND ANTI-INFLAMMATORY COMPRISING MIXED GRAINS AND LACTIC ACID BACTERIA}

The present invention relates to an antioxidant and anti-inflammatory composition containing lactic acid bacteria and mixed grains, and to a health functional food containing the same.

Although the estimated daily average dietary fiber intake per person differs depending on the researcher, it is less than 20 g. Compared with the recommended amount in other countries, the dietary fiber intake status of Koreans is less than the provisional recommended amount. Dietary fiber is effective in suppressing the rise of blood insulin, glucose, triglyceride, and cholesterol, reducing food intake, suppressing weight gain, and reducing body fat. It is known to be effective in improving constipation symptoms and improving glucose tolerance in diabetic patients. By using dietary fiber, the quality of nutrition can be improved by lowering the fat component, and the extracted fiber components such as resistant starch and β-glucans are used to increase fiber in snacks and breakfast grains.

Cereals not only supplement insufficient nutrients, but also contain 2 to 3 times more dietary fiber, vitamins, and minerals than rice, which are necessary for preventing adult diseases, making them valuable as a functional material, but most of them are used for mixing with rice and processed. Its use as a product is extremely limited due to problems with processing aptitude and preference.

Recently, the focus of food is shifting from simple nutritional supply to health improvement such as biological rhythm and metabolism control and disease prevention. Accordingly, the functional aspect of food is very important, and we are paying attention to the value of grains as the main material of these foods. have.

According to domestic and foreign research results, studies on various physiological activities of grains have been carried out, studies on antioxidant activity, and studies on the antioxidant effect of black turmeric, anti-diabetes, prevention of arteriosclerosis, anti-inflammation, etc., and antioxidant activity of anthocyanins on total anthocyanins. Research reports on phenolic compounds, studies on anticancer effects and anti-inflammatory effects, and studies on various physiological activities of phenolic compounds have been reported.

Probiotics, as opposed to antibiotics, are intestinal lactic acid bacteria that are involved in digestion and absorption, intestinal movement, and increase in immune function by improving the balance of intestinal microbes, and the genera Bifidobacterium, Lactobacillus, Streptococcus , etc. are known.

As humans age, Bifidobacterium decreases rapidly and harmful bacteria increase rapidly due to digestion and absorption, intestinal motility, and decreased immune function.

Bifidobacterium is known to be effective in preventing intestinal infections caused by pathogenic bacteria from outside the human body and maintaining the balance of intestinal flora, inhibiting carcinogenesis, reducing cholesterol, and enhancing immunity. In particular, prebiotics, which are dietary fibers present in grains, are factors that inhibit the growth of harmful intestinal flora and proliferate useful bacteria, and have a significant effect on improving the intestinal environment and improving the health of the host.

Synbiotics are to simultaneously exhibit the useful effects of probiotics and prebiotics, and the advantages of synbiotics are improvement of probiotic survival rate when passing through the upper digestive tract, and probiotics in the host’s digestive tract ecosystem. lasting effects of the drug, and health effects from surviving microorganisms that cannot be secured with prebiotics.

Therefore, there is an urgent need to develop products using prebiotic materials that improve the intestinal flora using grain materials and provide various health functions. A new technology is needed to study the correlation between these poorly soluble materials and the growth of beneficial intestinal microbes. development is required.

Korean Patent No. 10-1805863

In order to solve the above problems, the present invention has completed the present invention by confirming that a composition containing lactic acid bacteria and mixed grains promotes the growth of beneficial intestinal microorganisms and has antioxidant and anti-inflammatory activity.

In order to achieve the above object, the present invention provides an antioxidant and anti-inflammatory composition comprising lactic acid bacteria and mixed grains.

In one embodiment of the present invention, the lactic acid bacteria may be one or more strains selected from the group consisting of Lactobacillus salivarius and Lactobacillus plantarum , and the mixed grain is selected from the group consisting of corn, sorghum, black beans, buckwheat and black rice. It may be a mixture of one or more grains.

In one embodiment of the present invention, the mixed grain may be a mixture of pulverized grains or extracts, or a mixture of pulverized grains or extracts of expanded grains.

In one embodiment of the present invention, the weight ratio of the lactic acid bacteria and the mixed grains may be 0.1 to 10: 0.1 to 10.

In one embodiment of the present invention, the weight ratio of the corn, sorghum, black beans, buckwheat, and black rice may be 1 to 60: 1 to 3: 1-3: 1-3: 1-3.

In one embodiment of the present invention, the lactic acid bacteria may be attached to the expanded grain.

In addition, the present invention provides an antioxidant and anti-inflammatory health functional food comprising the composition of the present invention.

In addition, the present invention comprises the steps of (a) grinding grain to produce grain particles; (b) drying the grain particles; (c) swelling the dry grain particles to produce expanded grain particles; (d) pulverizing the expanded grain particles to prepare a grain powder; and (e) mixing the grain powder with one or more strains selected from the group consisting of Lactobacillus salivarius and Lactobacillus plantarum, followed by molding to prepare confectionery.

In one embodiment of the present invention, the grain may be one or more grains selected from the group consisting of corn, sorghum, black beans, buckwheat and black rice.

In addition, the present invention provides a puffed grain snack produced by the manufacturing method of the puffed grain snack of the present invention.

The composition of the present invention uses dietary fiber present in poorly soluble grains as prebiotics and intestinal beneficial microorganisms as probiotics to simultaneously exhibit two useful effects, as well as to exhibit antioxidant and anti-inflammatory effects as functional foods. The usability is excellent.

1 is a CLSM image showing the adhesion ability of Lactobacillus plantarum in a mixed grain material : (A): Lactobacillus plantarum (B): DIC image of a mixed grain (C): A mixture of grains and strains.
2 is a CLSM image showing the adhesion ability of Lactobacillus acidophilus on a mixed grain material : (A): Lactobacillus salivarius (B): DIC image of a mixed grain (C): a mixture of grains and strains.
3 is a graph showing the growth activity of Lactobacillus plantarum in the mixed grain material and the expanded mixed grain material.
4 is a graph showing the growth activity of Lactobacillus acidophilus in the mixed grain material and the expanded mixed grain material.
5 is a graph showing the cytotoxicity and NO production inhibitory activity of buckwheat and black rice.
6 is a graph showing the cytotoxicity and NO production inhibitory activity of corn, black soybean and sorghum.
7 is a graph showing the results of evaluating the DPPH free radical scavenging ability of corn, sorghum, black soybean, black rice and buckwheat.
8 is a graph showing the results of evaluating the ABTS free radical scavenging ability of corn, sorghum, black soybean, black rice and buckwheat.
9 is a graph showing the results of evaluating the antioxidant activity of mixed grains and mixed grain puffed confectionery.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description, detailed descriptions of well-known techniques known to those skilled in the art may be omitted. In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description may be omitted. In addition, terms used in the present specification are terms used to properly express preferred embodiments of the present invention, which may vary depending on the intention of users or operators, or customs in the field to which the present invention belongs.

Therefore, definitions of these terms should be made based on the content throughout this specification. Throughout the specification, when a part "includes" a certain component, it means that other components may be further included rather than excluding other components unless specifically stated to the contrary.

The present invention relates to an antioxidant and anti-inflammatory composition comprising lactic acid bacteria and mixed grains, and to a health functional food comprising the composition.

The lactic acid bacteria may be one or more strains selected from the group consisting of Lactobacillus salivarius and Lactobacillus plantarum , and the mixed grain may be a mixture of one or more grains selected from the group consisting of corn, sorghum, black beans, buckwheat and black rice.

The weight ratio of the lactic acid bacteria and the mixed grain may be variously adjusted according to the use, for example, 0.1 to 10: 0.1 to 10.

The weight ratio of corn, sorghum, black beans, buckwheat, and black rice can be variously adjusted depending on the use, taste, texture, etc., for example, 1 to 60: 1-3: 1-3: 1-3: 1 to 3 days.

The lactic acid bacteria may be attached to the mixed grain.

The mixed grain may be a mixture of pulverized grains or extracts, or may be pulverized grains or a mixture of extracts of expanded grains. The extract of the grain is extracted with an appropriate solvent, and any suitable solvent for the extraction may be any pharmaceutically acceptable organic solvent, and water or an organic solvent may be used. For example, as an extraction solvent, purified water, methanol, ethanol, propanol, isopropanol, butanol, etc. containing 1-4 carbon atoms anhydrous or hydrous lower alcohol, propylene glycol, etc. , butylene glycol, glycerin, acetone, ethyl acetate, butyl acetate, chloroform, diethyl ether, dichloromethane, hexane, ether, benzene, methylene chloride, and various solvents such as cyclohexane can be used alone or in combination.

As the extraction method, any one of methods such as hot water extraction, cold extraction, reflux cooling extraction, solvent extraction, steam distillation, ultrasonic extraction, elution, and compression may be selected and used. In addition, the desired extract may be further subjected to a conventional fractionation process, and may be purified using a conventional purification method. There is no limitation on the method for preparing the extract of the present invention, and any known method may be used.

Furthermore, the composition according to the present invention can be used as a health functional food. For example, it can be easily utilized as a main raw material of food, an auxiliary raw material, a food additive, a functional food or a beverage.

The "food" means a natural product or processed product containing one or more nutrients, and preferably means a state that can be eaten directly through a certain amount of processing process, and in a conventional sense, food , which includes all food additives, functional foods and beverages.

Foods to which the composition for food can be added include, for example, various foods, beverages, gum, tea, vitamin complexes, functional foods, and the like. In addition, special nutritional foods (eg, formula milk, young, baby food, etc.), processed meat products, fish meat products, tofu, jelly, noodles (eg, ramen, noodles, etc.), breads, health supplements, seasoned foods (eg, soy sauce) , soybean paste, red pepper paste, mixed paste, etc.), sauces, confectionery (eg snacks), candy, chocolate, gum, ice cream, dairy products (eg fermented milk, cheese, etc.), other processed foods, kimchi, pickled foods (various kimchi) , pickles, etc.), beverages (eg, fruit beverages, vegetable beverages, soy milk, fermented beverages, etc.), and natural seasonings (eg, ramen soup, etc.), but is not limited thereto. The food, beverage or food additive may be prepared by a conventional manufacturing method.

The health functional food containing the synbiotic composition of the present invention may be prepared in the form of grain confectionery, for example, may be a grain confectionery prepared using expanded mixed grains, but is not limited thereto.

The grain confectionery comprises the steps of (a) grinding grains to produce grain particles; (b) drying the grain particles; (c) swelling the dry grain particles to produce expanded grain particles; (d) pulverizing the expanded grain particles to prepare a grain powder; and (e) mixing the grain powder with one or more strains selected from the group consisting of Lactobacillus salivarius and Lactobacillus plantarum and then molding to prepare confectionery, and adding lactic acid bacteria before or after molding the grain powder can, but is not limited thereto.

In general, since grains are contracted in a dense state, there is a problem in that it is difficult to efficiently ingest dietary fiber and active ingredients when ingested. Accordingly, it is possible to not only increase the bioabsorption rate of dietary fiber and active ingredients by swelling the grains, but also enhance the palatability and remove various odors by further enhancing the savory taste and aroma of grains.

To this end, in step (c), the grain particles are supplied to a closed type instant expander capable of supplying water vapor, and heated while injecting water vapor so that the water vapor is diffused into the tissue of the grain particles, and the cell walls of the grain particles are partially crushed. And, it is possible to induce swelling of grain particles by inflating the tissue at a certain ratio to form a network.

As described above, the swelling process of expanding the grain particles using the sealed instant swelling device may be performed at a temperature of 220 to 330°C, and when the temperature of the swelling process exceeds 230°C, the active ingredient contained in the grain particles This thermal decomposition has a problem in that the content of the active ingredient is lowered, and when the temperature of the swelling process is less than 220 ° C, the swelling efficiency of the grain particles is lowered, there is a problem that the swelling time is increased, and the pressure is adjusted more Grain particles can be expanded smoothly.

Alternatively, the grain particles may be expanded by charging and extruding the grain particles into an extrusion device equipped with a screw. This extrusion process is a method that can improve the processability of grain particles. When the extrusion process is applied to grains, starch, protein, and lipid components contained in the grain particles are deformed at a high temperature to have viscoelasticity. , water vapor or gas increases the volume and the structure is destroyed, so that tissue reformation can be attempted, and the expanded grain particles can be manufactured in a relatively short time by mechanical energy.

To this end, in order to expand the grain particles by the extrusion process, the dry grain particles may be pulverized to have a specific particle size to perform a swelling process, and preferably, a grain powder having a particle size of 30 to 60 mesh. After manufacturing, it is charged in an extrusion device to perform the extrusion process to maximize the swelling efficiency.

In the case of using the extrusion device as described above, in the expansion process, the temperature of the barrel part is adjusted to 90 to 130° C., and the grain particles are extruded by controlling the moisture content in consideration of the input speed, thereby increasing the swelling of the grain particles. It can be induced, whereby it is possible to manufacture the expanded grain particles of excellent quality with minimal reduction in dietary fiber and active ingredients.

As described above, the grain particles induced by swelling can improve the bioabsorption rate of dietary fiber and active ingredients contained in grain grains with the cell walls of grain grains partially crushed, as well as improve the taste of grain itself by swelling. As the taste and aroma become stronger, the palatability is significantly improved.

In particular, the expanded grain particles treated as described above have a swelling degree of 1 to 3, and the cell wall of the grain particles is partially crushed to significantly improve the water adsorption index, and dietary fiber, which is a nutrient for beneficial intestinal bacteria, is stored in the intestine. It is absorbed in a large amount, and it can contribute to the health and immunity improvement of the eater by creating a growth space and environment for beneficial microorganisms in the intestine.

In step (d), the expanded grain particles are pulverized to prepare grain powder. In this step, the grain powder is pulverized into a powder having a specific particle size and mixed with various additives in a step to be described later to obtain various shapes and By molding to have a shape, it is possible to manufacture puffed grain confectionery with high palatability.

In the step (e), as a step of manufacturing the expanded grain confectionery by molding the expanded grain powder, in this step, a grain composition comprising the expanded grain powder is prepared, and the prepared grain composition is molded to form various sizes and shapes It is possible to manufacture puffed grain confectionery having a, and can be used without limitation as long as it is a manufacturing method of confectionery using a conventional powder.

The grain composition can be prepared by adding various additives to implement various tastes and aromas in addition to the puffed grain powder. In particular, seasoning, red bean, red ginseng, sugar, starch syrup, sorbitol or refined salt, seasoning raw materials such as seasoning, red ginseng, sorbitol or refined salt as the additive can be prepared By adding it, it can be configured to produce puffed grain cookies with improved palatability. The seasoning may include white sugar, glucose, lactose, powdered skim milk, spices, cocoa powder, cheese powder, maple flavor, sea salt, dry ginger powder, sucralose, and the like.

In addition, the term “functional food” or “health functional food” refers to a food group or food composition in which added values are added so that the food functions and expresses the function of the food for a specific purpose by using physical, biochemical, or bioengineering methods, etc. It refers to food that is designed and processed to sufficiently express the body control functions related to defense rhythm control, disease prevention and recovery, etc. to the living body. Specifically, it may be a health functional food. The functional food may include a food supplementary additive that is pharmaceutically acceptable, and may further include an appropriate carrier, excipient and diluent commonly used in the manufacture of functional food.

The type of health supplement is not limited thereto, but may be in the form of powder, granule, tablet, capsule or beverage.

Advantages and features of the present invention, and methods of achieving them, will become apparent with reference to the embodiments described below in detail. Hereinafter, the present invention will be described in detail by way of Examples. However, these examples are for describing the present invention in detail, and the scope of the present invention is not limited to these examples.

<Example>

Example 1. Analysis of strain and grain adhesion ability through confocal laser scanning microscopy (CLSM)

In order to confirm the grain adhesion ability of the strain, confocal laser scanning microscopy (CLSM) analysis was performed. CLSM can obtain a three-dimensional tissue image that is clearer than an optical microscope or a fluorescence microscope, and it can visually confirm the adhesion ability by using the scanning function of the inside of the specimen by laser light transmission and the observation of living cells by non-destructive angioplasty.

Specifically, Lactobacillus salivarius and Lactobacillus plantarum strains were used as strains to confirm the adhesion between beneficial intestinal bacteria and grain samples. For grains (corn, sorghum, black beans, buckwheat and black rice), a grinder was used, and powders of 100 mesh size or less were used in the experiment. Lactobacillus salivarius and Lactobacillus plantarum strains were cultured in MRS broth at 37° C. for 24 hours, 1 mL of the culture solution was transferred to an eppendorf tube, and centrifuged at 4,000 rpm for 5 minutes to recover only the cells. The recovered cells were washed with water through pipetting using 1X PBS buffer and then centrifuged again at 4,000 rpm for 5 minutes. After immersing in 0.1% FITC (Fluorescein isothiocyanate, Sigma Aldrich, USA) in the dark for 15 minutes for staining, 1X PBS buffer was used to wash with water through pipetting, and then centrifuged again at 4,000 rpm for 5 minutes. The dye was removed by repeating several times. The grain powder and the dyed cells were sufficiently mixed for 1 minute by vortexing. A mixture of grains and beneficial intestinal bacteria was observed using a confocal laser scanning microscope (CLSM 710, Kr/Ar Ion Laser, Zeiss, Jena, Germany). To check the grain powder in the mixture, it was observed using the DIC filter built into the CLSM. The lens used is 40x and the image size is 1024 x 1024. Lactobacillus salivarius magnified the image 2.2 times.

As a result, as can be seen in FIGS. 1 and 2, it was confirmed that Lactobacillus salivarius and Lactobacillus plantarum strains were attached to the mixed grain. In Figures 1 and 2, there are strains that look like bacilli and cocci. The strains are bacilli, so if you lay them down and take pictures, they look long, and if they are vertically between grains, they are observed like cocci, confirming that the strains are well attached to the grains.

Example 2. Growth activity of strains in mixed grains and expanded mixed grain materials

The growth activity of the strains in the mixed grains and the swollen mixed grains was confirmed.

Specifically, 1.0 mL of a test bacterial solution in which the absorbance was 0.3 to 0.4 at a concentration of 650 nm was inoculated. The absorbance was measured at 650 nm using a Spectrophotometer (UV-1650PC, Shimadzu, Kyoto, Japan) according to time while culturing in a medium in which the sterilized MRS broth and each sterilized extract were mixed 1:1.

As a result, as can be seen in FIGS. 3 and 4, as a result of measuring the growth curves of two strains of Lactobacillus plantarum and Lactobacillus salivarius, the growth of the strain was increased in the mixed grains or the swollen mixed grains compared to the NC group mixed with MRS and distilled water. was confirmed, and the mixed grains and the expanded mixed grains showed similar growth promoting effects.

Example 3. Measurement of cytotoxicity and anti-inflammatory efficacy of certified institutions of grain materials

To conduct cytotoxicity and anti-inflammatory effects of grain materials, toxicity test (WST assay) and NO production inhibitory assay were performed.

First, in the toxicity test (WST assay), buckwheat and black rice were treated with RAW 264.7 cells at concentrations of 7.8, 15.6, 31.3, 62.5, 125, 250, and 500 ug/mL, and corn, black soybean ?? Sorghum was treated at concentrations of 50 and 100 ug/mL.

As a result, as can be seen in FIG. 5 , the buckwheat and black rice samples showed cell viability of 116.1±0.7% and 116.5±1.8%, respectively, at a high concentration of 500 ug/mL, and the corn, black soybean, and sorghum samples had a high concentration of 100 ug. At /mL, the cell viability was 98.9±2.5%, 99.8±2.3%, and 93.9±6.3%, respectively. Accordingly, it is considered that buckwheat and black rice are not cytotoxic in RAW 264.7 cells at a concentration of 500 ug/mL or less, and corn, black soybean, and sorghum at a concentration of 100 ug/mL or less.

In the NO production inhibition test, buckwheat and black rice were treated with RAW 264.7 cells at concentrations of 7.8, 15.6, 31.3, 62.5, 125, 250, and 500 μg/mL, while corn, black beans, and sorghum were treated with concentrations of 50 and 100 μg/mL. treated with

As a result, as can be seen in FIG. 6, black rice showed a concentration-dependent inhibition of NO production of 3.5±6.9%, 10.0±1.7%, and 50.5±2.5%, respectively, of 125, 250, and 500 μg/mL of high concentration, respectively, and corn , black soybean, and sorghum samples showed NO production inhibition rates of 2.4±4.0%, 9.3±6.9%, and 5.1±2.8%, respectively, at a high concentration of 100 μg/m L.

From the above results, black rice used in the NO production inhibitory assay using RAW 264.7 cells showed an NO production inhibition rate of 50.5±2.5% at 500 μg/mL, so it seems to have anti-inflammatory activity, and buckwheat, corn, black rice Soybean and sorghum samples are considered to have low anti-inflammatory activity.

Example 4. Measurement of Antioxidant Efficacy of Authorized Institutions of Grain Materials

In order to confirm the antioxidant efficacy of grain materials, DPPH free radical scavenging assay and ABTS free radical scavenging assay were performed.

First, in the DPPH free radical scavenging activity evaluation test, sorghum was treated at a concentration of 500 μg/mL, and sorghum, black beans, black rice, and buckwheat were treated at a concentration of 100 μg/mL.

As a result, as can be seen in FIG. 7, corn showed DPPH free radical scavenging activity of 13.3±3.7% at 500 μg/mL, and sorghum, black soybean, black rice, and buckwheat 8.4±1.3% at 100 μg/mL, respectively, DPPH free radical scavenging activity was 3.7±0.4%, 9.2±1.6%, and 9.6±0.6%. From the above results, it can be determined that corn, sorghum, black soybean, black rice, and buckwheat used in the DPPH free radical scavenging assay have antioxidant activity.

In the ABTS free radical scavenging ability test, corn was treated at a concentration of 500 μg/mL, and sorghum, black soybean, black rice, and buckwheat were treated at a concentration of 100 μg/mL.

As a result, as can be seen in FIG. 8 , the corn sample showed ABTS free radical scavenging activity of 61.8±0.9% at 500 μg/mL, and sorghum, black soybean, black rice, and buckwheat at 100 μg/mL of 18.6±0.9%, respectively. It showed ABTS free radical scavenging activity of 0.9%, 29.8±0.9%, 26.6±1.2%, and 37.2±7.1%. From the above results, it is judged that corn, sorghum, black soybean, black rice, and buckwheat used in the ABTS free radical scavenging assay have antioxidant activity.

Example 5. Antioxidant activity of mixed grains and mixed grain puff pastry

Grain and mixed grain puffed confectionery mixed in an appropriate ratio were used in the experiment using powders of 100 mesh size or less.

Specifically, the mixed grain puff pastry was prepared by the following process:

1) Mixing: Mix the raw materials well in a certain ratio.

2) Molding: Put the mixed raw materials in a molding machine and bake them and cut them to a certain size.

3) Drying: The baked product is transferred to a dryer and dried.

4) Coating: Coat the dried product (oil treatment).

5) Seasoning: Apply seasoning to the coated (oil-treated) product.

6) Packaging: The selected product is packaged and shipped.

The content ratio of grains in the mixed grain puff pastry is shown in Table 1 below.

In addition to the above ingredients, seasoning such as cheese mixture powder and cream cheese powder may be additionally processed.

Antioxidant analysis was performed using DPPH and ABTS analysis methods, and values were indicated as trolox mg/g residue.

As a result, as can be seen in FIG. 9 , 22.65 trolox mg/g residue increased in DPPH and 25.7 trolox mg/g residue increased in ABTS during swelling treatment. This showed a trend similar to the study result that the extraction amount of functional components increased due to the heat applied during the swelling treatment and the physical and chemical structure change due to the instantaneous swelling process.

Example 6. Analysis of physical properties of mixed grain puff pastry

Textrue analyzer (TA.XT Express TEXTURE ANALYSER, Stable Micro System std, Surrey, UK) and 3-point bending rig (HDP/3PB) were used to measure the physical properties of the mixed grain puff pastry.

The physical properties of puffed confectionery were measured using confectionery with and without cheese seasoning to improve taste.

As a result, as can be seen in Table 1, the hardness (Hardness) of the confectionery added with cheese seasoning decreased in value, but it is thought that it was changed by oil or other ingredients for adding seasoning to the confectionery. Crispness showed a tendency similar to that which is generally known to have the opposite tendency to hardness.

Example 7. Sensory evaluation of mixed grain puff pastry

For students in their twenties from the Department of Food and Biotechnology, Chungbuk National University, sensory evaluation was conducted on five items of taste, color, aroma, texture, and general preference using a 9-point scale method.

The sensory characteristic results of the evaluated grain puff pastry are shown in Table 2. In 5 items, puffed sweets with seasoning were found to be high, and in particular, puffed sweets with added seasoning in terms of taste showed high preference, so it is considered that adding sweetness through seasoning is suitable for the evaluation target group. In the case of texture, it showed a tendency consistent with the value of crispness through physical property measurement. The overall acceptance rate was high in the puff pastry with seasoning added. In view of this, when seasoning is added rather than simply puffed grain cookies, it is thought that the product will show a higher degree of preference among students in their 20s.

So far, the present invention has been looked at around its preferred embodiments. Those of ordinary skill in the art to which the present invention pertains will be able to understand that the present invention may be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative point of view rather than a limiting point of view. The scope of the present invention is shown in the claims rather than the above description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (9)

In the antioxidant and anti-inflammatory composition comprising lactic acid bacteria and mixed grains,
The lactic acid bacteria is at least one strain selected from the group consisting of Lactobacillus salivarius and Lactobacillus plantarum,
The mixed grain is an antioxidant and anti-inflammatory composition that is a mixture of one or more grains selected from the group consisting of corn, sorghum, black beans, buckwheat and black rice. The method of claim 1,
The mixed grain is an antioxidant and anti-inflammatory composition that is a mixture of pulverized grains or extracts, or a pulverized grain or a mixture of extracts. The antioxidant and anti-inflammatory composition according to claim 1, wherein the weight ratio of the lactic acid bacteria and the mixed grains is 0.1 to 10: 0.1 to 10. The antioxidant and anti-inflammatory composition according to claim 1, wherein the weight ratio of corn, sorghum, black soybean, buckwheat and black rice is 1 to 60: 1-3: 1-3: 1-3: 1-3. The antioxidant and anti-inflammatory composition according to claim 1, wherein the lactic acid bacteria are attached to the mixed grain. An antioxidant and anti-inflammatory health functional food comprising the composition of claim 1. (a) grinding grain to produce grain particles;
(b) drying the grain particles;
(c) swelling the dry grain particles to produce expanded grain particles;
(d) pulverizing the expanded grain particles to prepare a grain powder; and
(e) mixing the grain powder with one or more strains selected from the group consisting of Lactobacillus salivarius and Lactobacillus plantarum, followed by molding to prepare confectionery. The method of claim 7,
The grain is corn, sorghum, black soybean, buckwheat, and a method of manufacturing a puffed grain snack comprising one or more grains selected from the group consisting of black rice. A puffed grain snack manufactured by the manufacturing method of the puffed grain snack of claim 7.

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