KR20210095309A - Production method of fermented rice cake enriched with the sea pineapple shell extract - Google Patents

Abstract

The present invention relates to a method for manufacturing steamed fermented rice cake rich in a sea squirt shell extract and, more specifically, to a method for manufacturing steamed fermented rice cake rich in a sea squirt shell extract and steamed fermented rice cake rich in a sea squirt shell extract manufactured thereby. According to the present invention, the method comprises the following steps: 1) separating shells from sea squirts to pulverize the shells; 2) dissolving the sea squirt shell powder in alcohol to manufacture an extract; 3) lyophilizing the extract to perform concentration and forming of the extract into powder; and 4) manufacturing steamed fermented rice cake containing the sea squirt shell powder. According to the present invention, it is confirmed that sea squirt shells discarded as conventional processing waste can be used as a functional ingredient for food production due to high levels of carotenoids and polyphenols in the sea squirt shells, the sea squirt shells can increase the content of pigment, polysaccharide, and lipid of the steamed fermented rice cake, and the sea squirt shells are practical in increasing nutritional and functional quality along with new dietary characteristics.

Description

{Production method of fermented rice cake enriched with the sea pineapple shell extract}

The present invention relates to a method for producing rice cakes rich in sea squirt shell extract, and more particularly, by optimizing extraction conditions for bioactive compounds from sea squirt shells, along with the preparation of rice cakes (FRC) rich in sea squirt shell extract (SPSE) It relates to the effect of SPSE on the quality of FRC.

Functional foods are typical foods that are rich in vitamins, minerals, fiber, and certain nutrients such as polyphenols or polysaccharides. Functional food has more specific and targeted nutritional value in physiological function than general food. Kijeong rice cake (FRC) is one of the popular traditional fermented foods with high water content (about 50%) and high nutritional value in East Asian countries (Meng and Kim. 2019. Journal of Food Processing and Preservation , 43(3), 1- 11). FRC is made by mixing rice flour, makgeolli, water and sugar, fermenting it, and steaming it, so it has a unique and sour taste of soft makgeolli.

Marine life is the largest source of beneficial natural compounds that can be used as functional ingredients. Marine invertebrates make up most macroscopic life in the oceans, which are often colorfully colored with many bioactive compounds such as pigments and polyphenols. Carotenoids are considered to be the main pigments responsible for the most vivid coloration (Hamed et al. 2015. Comprehensive Reviews in Food Science and Food Safety, 14 (4), 46-465) and are widely distributed on the surface or shell of invertebrates ( Delgado-Vargas et al. 2000. Critical reviews in food science and nutrition, 40 (3), 173-289; Matsuno and Takao. 1985. Pure and Applied Chemistry, 57 (5), 659-666). Fucoxanthin, one of the most abundant carotenoids, is an antioxidant (Yan et al. 1999. Bioscience, Biotechnology, and Biochemistry, 63 (3), 605-607), anticancer (Kotake-Nara et al. 2005. Bioscience, bBiotechnology). , and Biochemistry, 69 (1), 224-227), anti-inflammatory (Heo et al. 2010. Food and Chemical Toxicology, 48 (8-9), 2045-2051), anti-obesity and anti-diabetes (Maeda et al. 2009. Molecular Medicine Reports, 2 (6), 897-902) has been demonstrated to have activity. Astaxanthin is also an antioxidant (Rao et al. 2013. Journal of Agricultural and Food Chemistry, 61 (16), 3842-3851), anti-inflammatory (Chew et al. 2013. Am. J. Adv. Food Sci). Technol, 1 , 1-17) and antidiabetic (Chan et al. 2012. Journal of Food Science, 77 (2), H76-H80) activity. Lutein and zeaxanthin have antidiabetic activity (Qi and Kim. 2018. Journal of Ocean University of China, 17 (4), 983-989). β-carotene (Godic et al. 2014. Oxidative Medicine and Cellular Longevity, 2014 ) and lutein and zeaxanthin (Pellegrini et al. 2000. Nutrition 16 (4), 268-271) have antioxidant activity. Polyphenols such as flavonoids, phenolic acids and tannins are also antioxidants (Zaragoza et al. 2008. Journal of Agricultural and Food Chemistry, 56 (17), 7773-7780), antihyperglycemic (Eo et al. 2014. Journal of Agricultural and Food Chemistry, 63 (1), 349-359;.. Shin et al 2012. Phytotherapy Research, 26 (3), 363-368), wherein gojihyeol (Eo et al 2014. Journal of Agricultural and Food Chemistry, 63 (1 ), 349-359;. Shin et al 2012. Phytotherapy Research, 26 (3), 363-368) and anti-inflammatory (Eo et al 2014. Journal of Agricultural and Food Chemistry, 63 (1), 349-359.; Yang et al. 2014. Asian Pacific Journal of Tropical Biomedicine, 4 (7), 529-537) has activity.

Tunicates are marine invertebrates and are a rich source of carotenoids (Tsuchiya and Suzuki. 1960. Tohoku Journal of Agricultural Research, 10 (4), 397-407). The sea squirt ( Halocynthia roretzi , tunicates ) is an edible marine metastasis that inhabits most coastal areas. However, a large amount of sea urchin shells are discarded as processing waste after ingestion of sea squirt meat. Nishibori (1958, Studies on the pigments of marine animals-VI. Carotenoids of some tunicates) isolated high levels of carotenoids from sea squirts, and reported that the main components were alloxanthin, halosinthiaxanthin and astaxanthin. Ookubo and Matsuno (1985, Comparative Biochemistry and Physiology Part B: Comparative Biochemistry, 81 (1), 137-141) reported that the total carotenoid content of sea squirts was higher than that of other marine metastases. Choi et al. (1994, Korean Journal of Fisheries and Aquatic Sciences, 27 (4), 344-350) reported that the carotenoid content of sea tunic was much higher than that of sea sea muscle. Therefore, in order to improve the nutritional value and health care function, the sea urchin shell can be used as a functional ingredient for the manufacture of food, cosmetics and pharmaceutical drugs.

Therefore, the present inventors have been using only sea squirt meat, and sea squirt shells have been discarded despite high availability due to high carotenoid and polyphenol contents. We developed a product that changed the functionality and color by adding it, and as a result, effective functional ingredients of sea squirt shell were included in the regular rice cake, and the normal rice cake was white, which was somewhat avoided by young people. Rather, the rice cake completed the present invention by confirming that consumers show a good response.

It is an object of the present invention to provide a method for producing kijeongtteok rich in sea squirt shell extract.

Another object of the present invention is to optimize the extraction conditions for bioactive compounds from sea squirt shells using a response surface methodology and to provide quantitatively the effect of sea squirt shell extract (SPSE) on the quality of fermented rice cake (FRC).

In order to achieve the above object, the present invention comprises the steps of 1) separating the shells from sea squirts and pulverizing them; 2) preparing an extract by dissolving the sea squirt shell powder in alcohol; 3) lyophilizing the extract to concentrate and powder; and 4) preparing a rice cake containing the powdered sea squirt shell powder;

In addition, the present invention provides a kijeong rice cake rich in sea urchin shell extract prepared by the above method.

Hereinafter, the present invention will be described in detail.

In the present invention, the sea squirt shell extract may be abbreviated as sea pineapple shell extract (SPSE), the rice cake as fermented rice cake (FRC), and the response surface methodology as RSM (response surface methodology).

The present invention comprises the steps of 1) separating the shells from sea squirts and pulverizing them; 2) preparing an extract by dissolving the sea squirt shell powder in alcohol; 3) lyophilizing the extract to concentrate and powder; and 4) preparing a rice cake containing the powdered sea squirt shell powder;

In the method for producing rice cake rich in sea squirt shell extract of the present invention, it is preferable that the powder of sea squirt shell in step 1) has a size that passes through a 200 mesh sieve, and is used in the preparation of the extract in step 2). The alcohol is preferably 70 to 90% ethanol (v/v), the extraction temperature is 40-60° C., and the extraction time is 2-4 hours, and the ethanol used in the preparation of the extract is 87.0% (v/v). ), the extraction temperature is more preferably 59.7 °C, and the extraction time is 4 hours.

In addition, in the production method of the seaweed shell extract rich in the seaweed shell extract of the present invention, in the preparation of the basic rice cake in step 4), it is preferable to use 0.25 to 0.75 parts by weight of sea urchin shell powder to 100 parts by weight of glutinous rice powder, at this time The preparation of the kijeong rice cake in step 4) includes the steps of 1) mixing 0.25 to 0.75 parts by weight of sea squirt shell powder with 100 parts by weight of glutinous rice powder; 2) adding 90 parts by weight of water to the mixture and stirring for 20 minutes to prepare a rice dough; 3) mixing and stirring 17.25 parts by weight of makrelli and 17.5 parts by weight of sugar with the rice dough; 4) Aging the rice dough mixture of step 3) at 30° C. for 5 hours and then stirring to release gas for 5 minutes; 5) manufacturing the rice cake mixture by further aging the rice dough mixture in step 4) at 30° C. for 2.5 hours and then steaming it at 100° C. for 18 minutes; and 6) cooling the kijeong rice cake for 1 hour. It is more preferable to include.

In addition, the present invention provides a kijeong rice cake rich in sea urchin shell extract prepared by the above method.

In the present invention, the optimal extraction conditions for sea squirt shell extract (SPSE) were obtained using the reaction surface methodology (RSM), and the SPSE had a total carotenoid content of 25.58 ± 0.30 μg/g dry weight (DW) and 2.33 ± 0.03 mg/g/g. g DW total phenol content. The hardness, elasticity and cohesive properties of Gijeongdok (FRC) increased as the amount of SPSE added increased, while the specific volume decreased. The color of the surface and cross-section of the FRC with SPSE was darker, more reddish and more yellowish. Compared with the control group, the ash, fat and carbohydrate contents of FRC containing 2.5 g of SPSE/g rice flour were slightly increased. Based on the sensory test, the FRC containing SPSE 2.5 g/kg rice flour was acceptable to consumers. Therefore, SPSE can be used as a functional ingredient for the production of FRC in which 2.5 g SPSE/kg rice flour is the optimal amount added.

After consuming sea squirt meat, a large amount of sea urchin shells are discarded as processing waste. However, the sea urchin shell can be used as a functional ingredient for food preparation due to its high level of carotenoids and polyphenols. The present invention optimizes the solvent extraction conditions of sea squirt shells, investigates the effect of SPSE at different concentrations on the physical quality of FRC, and evaluates the sensory properties of SPSE-rich FRC. As a result, it was demonstrated that 2.5 g of SPSE/kg rice flour is the optimal amount to be added for a new product based on physical properties, and this increases the content of pigment, polysaccharide and lipid of Kijeong rice cake without degrading its organoleptic quality. Therefore, adding sea squirt shell extract to Kijeong-tteok is practical in that it improves nutritional and functional quality along with new dietary properties.

Figure 1 shows ethanol concentration and temperature (Figure 1a); ethanol concentration and time (Figure 1b); A graph showing the response surface plot of the total carotenoid content (TCC) of sea squirt shell extract as a function of temperature and time ( FIG. 1C ).
2 is a graph showing the hardness (FIG. 2a), elasticity (FIG. 2b) and cohesiveness (FIG. 2c) of Gijeongtteok. In this case, the other superscript followed by the mean value of the same column ^{ad is the effective deviation (P <0.05).} In addition, S1, control group Kijeong-tteok; S2, Kijeong-tteok using 2.5 g of sea squirt shell extract per kg of rice flour; S3, Kijeongtteok using 5.0 g of sea squirt shell extract per kg of rice flour; S4, Kijeong rice cake using 7.5 g of sea squirt shell extract per kg of rice flour.
3a and 3b show S1 Kijeongtteok (control) S2. Kijeong-tteok (2.5 g/kg rice flour) S3. Kijeong-tteok (5.0 g/kg rice flour) S4. This is a photograph showing the color of Kijeong rice cake (7.5 g/kg rice flour) added with sea sea urchin extract. The yellow color increases as the amount of sea shell extract added increases, but the product with 2.5 g per kg of rice flour was the best.

Hereinafter, preferred embodiments according to the present invention will be described in detail by presenting more specifically. However, the following examples are provided so that those of ordinary skill in the art can fully understand the present invention and can be modified in various other forms, and the present invention is limited by the above examples. it is not

<Example 1> Reagents and materials

Folin-Ciocalteu reagent was manufactured by Sigma-Aldrich, Co., Ltd. (St. Louis, Missouri, USA). Ethyl alcohol, sodium carbonate and gallic acid were purchased from Daejeong Chemical Industry (Incheon). Glutinous rice flour (about 6% moisture), makgeolli (Korean traditional makgeolli) and sugar are manufactured by Sang Hwa F & B Co., Ltd. It was purchased from (Gangneung).

<Example 2> Preparation of solvent extract

<2-1> Sample preparation

In August 2019, fresh sea urchin ( Halocynthia roretzi ) was purchased from a local fishery market (Gangneung, Korea) and transported to the laboratory within an hour. The sea urchin shells were separated, washed twice with tap water, and then dried at room temperature in a well-ventilated room for 1 week. The dried shells were pulverized with a grinder (SHMF-3080SS; Hauie Co., Ltd., Seoul, Korea) and then separated through a 200 mesh sieve. The sea squirt shell powder was maintained at -40°C until use.

<2-2> Preparation of sea squirt shell extract

500 mg of sea urchin powder was placed in a 50 mL conical flask, and then 25 mL of ethanol of various concentrations (70 to 90% v/v) was added. The conical flask was placed in a thermostatic water bath at a selected temperature (40-60° C.) for various durations (2-4 hours) and then centrifuged at 1789×g for 10 minutes. The supernatant was collected, filtered and transferred to a 100 mL volumetric flask. The absorbance at 453 nm was measured.

SPSE was obtained under optimal extraction conditions, concentrated by rotary evaporator (RV 10B; IKA Works GmbH & Co., Staufen, Germany), and then vacuum freeze dryer (FDU-7006; Operon Co. Kr, Gimpo, Korea). Lyophilized for 48 hours. Finally, the yield of SPSE (g/g dry weight) was calculated.

(1)

(One)

Here, m ₁ is the mass of the evaporating flask, m ₂ is the mass of the evaporating flask and the freeze-dried SPSE, and m ₀ is the mass of the dried sea urchin shell dry powder.

<2-3> Experimental design

The extraction conditions of the solvent extract from sea squirt shells were optimized using response surface methodology (RSM). Based on preliminary experiments, a solvent to sample ratio of 50 mL/g was chosen (data not shown). To evaluate the combined effect of three independent variables, a three-step, three-element Box-Behnken design (BBD), which included 17 experiments performed and 5 replicates of the center point, was developed in Design-Expert 10.0.3.1 (State-Ease, Minneapolis, Minnesota, USA). The independent variables are ethanol concentration (X ₁ , 70-90% v/v), extraction temperature (X ₂ , 40-60° C.) and extraction time (X ₃ , 2-4 h) (Table 2). The optimal extraction conditions were determined based on the total carotenoid content as the target reaction. The independent variable maintained its range while the response was maximized.

<2-4> SPSE extraction optimization

The solvent extraction process from sea squirt shells with high total carotenoid content (TCC) was optimized using RSM (Table 1). The following quadratic regression equation for optimal extraction conditions was obtained.

TCC = 25.31 + 1.03 X ₁ + 0.48 X ₂ - 0.069 X ₃ - 0.039 X ₁ X ₂ + 0.047 X ₁ X ₃ + 0.049 X ₂ X ₃ - 0.74 X ₁ ² - 0.26 X ₂ ² + 0.11 X ₃ ² (4 )

where X ₁ , X ₂ and X ₃ are ethanol concentration, extraction temperature and extraction time, respectively. Statistical significance and satisfactory fit of the quadratic model equations were determined using analysis of variance (ANOVA) (Table 2). Based on the ANOVA results, two linear ( X ₁ and X ₂ ) and one quadratic ( X ₁ ² ) factors were effective at the level of p <0.01 (Table 2). That is, the valid items ( X ₁ , X ₂ and X ₁ ² ) have a positive effect on SPSE extraction, while the ineffective items have negligible effects on SPSE extraction. As a result of applying the F-test, the second-order model has a very low p-value (p = 0.0009), indicating a good fit of this model. The p-value of the lack of fit is 0.1793, indicating an ineffective deviation compared to the pure error, which is a good fit of the model. A coefficient of variation of 1.25% (less than 5%) indicated good precision and reliability of the experiments performed. The coefficient of determination (R ² ) of the second-order response model is 0.9504, and the 95.04% gradient of the response can be explained by the model. An appropriate precision value (12.640) for measuring the signal-to-noise ratio was suggested as an appropriate signal indicating a satisfactory fit of the second-order model (Deenu et al. 2013. Biotechnology and bioprocess engineering, 18 (6), 1151-1162).

Box-behnken experimental design for extracting extracts from sea squirt shells Perform Extraction conditions TCC (μg/g) Ethanol concentration (%) Temperature (℃) time (h) actual figure Expected figures One 70 40 3 22.70 ±0.88 22.76 2 70 50 2 23.93 ±0.93 23.77 3 70 50 4 23.77 ±0.30 23.54 4 70 60 3 23.48 ±0.41 23.81 5 80 40 2 24.69 ±0.44 24.79 6 80 40 4 24.39 ±0.88 24.56 7 80 50 3 25.61 ±0.21 25.31 8 80 50 3 24.96 ±0.10 25.31 9 80 50 3 25.38 ±0.21 25.31 10 80 50 3 25.35 ±0.21 25.31 11 80 50 3 25.25 ±0.21 25.31 12 80 60 2 25.83 ±0.19 25.66 13 80 60 4 25.73 ±0.09 25.62 14 90 40 3 25.23 ±0.29 24.90 15 90 50 2 25.50 ±0.30 25.73 16 90 50 4 25.52 ±0.12 25.69 17 90 60 3 25.85 ±0.04 25.79

Analysis of variance of regression model for extraction of sea squirt shell extract Source sum of squares DF mean square F - numerical P - numerical Model 13.08 9 1.45 14.91 0.0009 X ₁ 8.46 One 8.46 86.81 <0.0001 X ₂ 1.88 One 1.88 19.29 0.0032 X ₃ 0.038 One 0.038 0.39 0.5532 X ₁ X ₂ 6.053×10 ^-3 One 6.053×10 ^-3 0.062 0.8104 X ₁ X ₃ 8.780×10 ^-3 One 8.780×10 ^-3 0.090 0.7728 X ₂ X ₃ 9.584×10 ^-3 One 9.584×10 ^-3 0.098 0.7630 X ₁ ² 2.28 One 2.28 23.43 0.0019 X ₂ ² 0.28 One 0.28 2.91 0.1318 X ₃ ² 0.049 One 0.049 0.50 0.5003 Residual 0.68 7 0.098 Lack of fit 0.46 3 0.15 2.72 0.1793 pure error 0.22 4 0.056 Cor Total 13.76 16 Coefficient of variation 1.25 R ² 0.9504 Adjusted R ² 0.8866 Adequate precision 12.640

A three-dimensional response surface curve was constructed to investigate the relationship between the response and the independent variable when other variables were held constant and to determine the optimal condition (Fig. 1). 1A and 1B, as the ethanol concentration increased from 70 to 87.0% (v/v), TCC increased and then decreased at more than 87.0% (v/v). It was confirmed that the ethanol concentration had an effective effect on the dependent reaction, TCC. Extraction temperature interacted with each of the two other factors of TCC in FIGS. 1A and 1C . The TCC increased when the extraction temperature was increased from 40°C to 59.7°C. However, due to the boiling point and volatility of the extraction solvent, the extraction temperature should not exceed 60°C. The highest TCC was obtained at 59.7°C. The effect of extraction time on TCC is described in Figures 1b and 1c. As the extraction time increased from 2 hours to 4 hours, the TCC did not change to a significant extent. Therefore, extraction time did not affect TCC to an effective extent.

Optimal extraction conditions were ethanol concentration, 87.0% (v/v); temperature, 59.7°C; hour, 4.0 hours. The experimental value was 25.58 ± 0.30 under optimal extraction, which was in good agreement with the predicted value of 25.99. Therefore, the extraction model was very suitable. The yield of SPSE was 0.262 ± 0.006 g/g dried powder of sea squirt shells under optimal extraction conditions.

<Example 3> Determination of total carotenoid content (TCC) and total phenol content (TPC) of SPSE

Total carotenoid content of the SPSE (μg / g dry weight) was Ookubo and Matsuno (1985, Comparative Biochemistry and Physiology Part B: Comparative Biochemistry, 81 (1), 137-141) UV-Vis spectrophotometer according to the method of (V- 730; JASCO International Co., Ltd., Tokyo, Japan). The calculation formula is as follows.

(2)

(2)

는 카로티노이드의 비흡광계수이다.where A is the absorbance of the extract at 453 nm, V is the volume of the extract,

is the specific extinction coefficient of carotenoids.

Total phenol content (TPC) was determined according to a modified method of Singleton and Rossi (1965, American journal of Enology and Viticulture, 16(3), 144-158) using gallic acid as standard. The obtained extract was diluted to 50 mL with 87% (v/v) ethanol. 5 mL of the extract was transferred to a 25 mL test tube, and then thoroughly mixed with 3 mL of Folin-Ciocalteu reagent. After shaking for 1 minute, 6 mL of sodium carbonate (12%, w/v) was added, mixed thoroughly and diluted to 25 mL with distilled water. After standing in the dark for 120 minutes, the absorbance of the mixture at 765 nm was measured with a UV-Vis spectrophotometer (V-730; JASCO International Co., Ltd.). TPC was expressed as gallic acid equivalents (GAE)/g dry weight of sea urchin shells.

In the present invention, the TCC of sea squirt shells under optimal extraction conditions was 25.58 ± 0.30 μg/g dry weight. Ookubo and Matsuno (1985, Comparative Biochemistry and Physiology Part B: Comparative Biochemistry, 81 (1), 137-141) reported that total carotenoids of whole H. roretzi were extracted with acetone, and the content was 10.6 mg/100 g body weight. Similarly, CHOI et al. (1994, Korean Journal of Fisheries and Aquatic Sciences, 27 (4), 344-350) reported that the TCC of H. roretzi integument was 47.87 mg/100 g wet-based and H. roretzi in the use of acetone as extractant solvent. While the TCC of muscle was 2.35 mg/100 g wet-based, the TCC of H. roretzi integument was 53.14 mg/100 g wet-based when using acetone and methanol (1:1) as extraction solvents, while the TCC of H. roretzi muscle was 2.17 It was reported that it was mg/100g wet-based. Thus, the TCC may vary depending on the extraction solvent and other extraction methods such as sample treatment. CHOI et al. (1994, Korean Journal of Fisheries and Aquatic Sciences, 27 (4), 344-350) reported that the carotenoids of the H. roretzi envelope were alloxanthin (31.3%), halocynthiaxanthin (Fuucault). Metabolites of xanthine (fucoxanthin, 15.5%), diatoxanthin (11.9%), diadinochrome (11.6%), mytilxanthin (metabolite of fucoxanthin, 10.8%) and It was calculated as astaxanthin (7.8%).

Under the optimal extraction conditions, the TPC of sea squirt shells was 2.33 ± 0.03 mg gallic acid equivalent/g dry weight. Lee et al. (2015, Process Biochemistry, 50 (11), 1977-1984) found that the TPC of six solvent extracts of tunics from Styela clava (sea crab) was 14.04 mg GAE/g DW (hot water), 0.83 mg GAE/g reported as DW (ethanol), 0.53 mg GAE/g DW (acetone), 0.48 mg GAE/g DW (ethylacetic acid), 0.37 mg GAE/g dry extract (n-butanol), and 0.34 mg GAE/g DW (hexane) did. Thus, the type of solvent is affected the extraction of total phenols from Styela clava shell, the TPC Styela clava sheath being lower than the TPC of sea squirt shell.

<Example 4> Preparation of FRC

The FRC manufacturing procedure was established according to a modified method of Meng and Kim (2019, Journal of Food Processing and Preservation, e14047). Briefly, glutinous rice powder (200 g) was mixed with SPSE at various concentrations (0, 0.5, 1.0, and 1.5 g), and then the mixture and water (180 g) were mixed with a mechanical stand mixer (WSS-6835P; Liantek Electrical Appliance Co., Ltd., Shenzhen, China) was used to stir the rice dough for 20 minutes. Then, makgeolli (34.5g) and sugar (35g) were continuously mixed for 5 minutes. The rice dough was aged at 30° C. for 5 hours in a BOD incubator (Vision Scientific Co., Seoul, Korea), stirred slowly for 5 minutes to release gas, and poured into separate molds (approximately 400 g each). The rice dough was again held at 30° C. for 2.5 hours and then steamed at 100° C. for 18 minutes. After cooling the FRC at room temperature for 1 hour, it was packaged in a sealed polyethylene bag (Cleanwrap Co., Ltd., Seoul, Korea) to prevent dehydration. Analysis was performed within 4 hours.

<Example 5> Evaluation of physical properties of FRC

The tissue properties of FRC were measured with a SUN Rheometer (Compact 100 Model CR-100; Sun Scientific Co., Ltd., Tokyo, Japan). A sample (40×40×40 mm) was compressed to 40% of its original height at a rate of 60 mm/min using a 50 mm diameter probe, and then hardness, elasticity and cohesiveness were measured. The FRC was weighed with an electronic scale (AX200; Shimadzu Co., Kyoto, Japan), and the volume of the FRC was measured using the rapeeed displacement method (Ragaee & Abdel-Aal, 2006). Specific volume (mL/g) was defined as volume (mL) of FRC divided by weight (g). Image analysis of FRC was performed according to a modified method of Rafal et al. (2013, Food Hydrocolloids, 32 (2), 213-220). The inner part (1 cm thick) of each piece was scanned with a laser multifunction printer (SCX-3405; Samsung Electronics Digital Printing Co., Ltd., Shandong Province, China). ^{Porosity (gas cell area divided by area of FRC slice), cell density (cells per cm 2} ) and porosity percentage of the sample using Image J software v.1.51c (National Institutes of Health, Bethesda, MD, USA) (size > 2 mm) were analyzed. The color parameters of FRC were measured according to the modified method of Arufe et al. (2018, European Food Research and Technology, 244 (1), 1-10). The L* (brightness), a* (red) and b* (yellow) values of the FRC surface and cross-section were measured with a chromatometer (CR-400; Konica Minolta Sensing, Inc., Osaka, Japan). Total color difference (ΔE <1.5, small difference; 1.5 <ΔE <3.0, clear; ΔE > 3.0, very clear) between FRC with SPSE and control was calculated using the ΔE formula (Mokrzycki & Tatol, 2011).

(3)ΔE =

(3)

는 대조군의 색상 매개변수이며,

는 SPSE가 포함된 FRC의 색상 매개변수이다.here,

is the color parameter of the control group,

is the color parameter of FRC with SPSE.

The quality of FRC is highly dependent on texture properties such as hardness, elasticity and cohesiveness, which can affect consumer preference. The texture parameters of the FRC are described in FIG. 2 . Hardness is a measure of the maximum force required to compress crumb (in bread) to a specific length at a specific speed (Crockett et al. 2011. Food chemistry, 129 (1), 84-91). The addition of SPSE increased the hardness of the FRC. Compared with the control group, the FRC hardness of 5.0 and 7.5 g SPSE/kg rice flour (S3 and S4) was effectively increased, but the FRC hardness of 2.5 g SPSE/kg rice flour (S2) was slightly increased ( FIG. 2A ). Elasticity is also an important quality factor in evaluating bread quality (Huang et al. 2017. RSC Advances, 7 (19), 11394-11402). Elasticity is defined as the FRC height recovery ratio between the first and second compressions (Crockett et al. 2011. Food chemistry, 129 (1), 84-91). The elasticity of FRC with SPSE was higher than that of the control group and increased as the amount added increased (Fig. 2b). For cohesion, which is effectively related to hardness and elasticity, the lowest values were observed for the control (S1) and FRC with 2.5 g SPSE/kg rice flour (S2). Similar to hardness and elasticity, the cohesive force of FRC with SPSE was higher than that of the control group, and it effectively increased with the increase of the addition amount ( FIG. 2c ). Therefore, the addition of SPSE affected the tissue properties of FRC, and especially the high level of SPSE addition significantly reduced the quality of FRC. R. Wang et al. (2007, Food Research International, 40 (4), 470-479) found that bread hardness and elasticity were effectively increased at 5.0 g green tea extract/kg wheat flour level (P <0.05), and 1.5 g green tea extract/kg flour reported similar results, such as an ineffective increase in kg wheat flour.

The varying hardness in FRCs with varying concentrations of SPSE can be explained by the associated enzyme activity and yeast growth. Ananingsih and Zhou (2011, Effects of green tea extract on large-deformation rheological properties of steamed bread dough and some quality attributes of steamed bread. Paper presented at the 11th International Congress on Engineering and Food "Food Process Engineering in a Changing World") pointed out that green tea polyphenols could suppress the gassing ability by reducing the amylase activity of wheat flour and reducing substrate affinity for yeast fermentation. Turchetti et al. (2005, Phytotherapy Research: An International Journal Devoted to Pharmacological and Toxicological Evaluation of Natural Product Derivatives, 19 (1), 44-49) reported that green tea extract could inhibit the activity of the yeast Saccharomyces cerevisiae (Strain DBVPG 6173). reported Therefore, SPSE containing high total polyphenols can partially inhibit the yeast activity of makgeolli and limit the amylase activity of wheat flour in rice dough, thereby lowering the gassing ability of yeast. Therefore, the FRC with SPSE was smaller in volume and had a relatively hard and dense texture. However, this was different from the report of Rozylo et al. (2017, CYTA-Journal of Food, 15 (2), 196-203), and the addition of algae resulted in the hardness of gluten-deficient bread due to the presence of natural hydrocolloids in the algae. had a positive effect on the reduction.

Specific volume is considered another important characteristic of FRC products. The specific volume of the control and SPSE FRCs are presented in Table 3 (digital image analysis, specific volume, and color parameters of rice cakes). The addition of less than 0.25% SPSE had no effective effect on the specific volume of the FRC. However, the specific volume of FRCs containing 5.0 and 7.5 g SPSE/kg rice flour (S3 and S4) was significantly reduced compared to the control group (S1), and FRCs containing 7.5 g SPSE/kg rice flour 7.5 g (S4) were significantly reduced in all samples. brought the lowest specific volume. These results indicated that the effect of SPSE on the specific volume of FRC was closely related to the hardness of FRC. However, the addition of 2.5 g SPSE/kg rice flour did not effectively reduce the specific volume and hardness of FRC. The quality characteristics of FRC crumbs (in bread) obtained by digital image analysis are presented in Table 3. FRC containing 2.5 g SPSE/kg rice flour (S2) had the greatest porosity. The addition of large amounts of SPSE (0.5 and 7.5 g SPSE/kg rice flour) did not significantly change the porosity (P>0.05). Compared with the control group, the cell density (1/cm ² ) of FRC was decreased by the addition of 2.5 and 5.0 g SPSE/kg rice flour, but increased by the addition of 7.5 g SPSE/kg rice flour. Conversely, when 2.5 g and 5.0 g SPRC/kg rice flour were added, the percentage of pores >1 mm of FRC was increased compared to the control, and FRC with 2.5 g SPSE/kg rice flour (S2) added showed the largest value. It was. However, the percentage of pores >1 mm in FRCs with 7.5 g SPSE/kg rice flour (S4) was slightly decreased compared to the control.

^ad Another superscript letter followed by the mean value in the same column is the significant deviation (P < 0.05). At this time, S1, control group Kijeong-tteok; S2, Kijeongtteok with sea squirt shell extract 2.5 g/kg rice flour; S3, Kijeongtteok with sea squirt shell extract 5.0 g/kg rice flour; S4, 7.5 g/kg of sea squirt shell extract It is a rice cake with rice flour.

Changes in porosity and specific volume can be attributed to the various carbon dioxide trapping powers of the rice dough during proofing and the retention of air bubbles in the dough during steaming. FRC containing 2.5 g SPSE/kg rice flour increased the size of pores and decreased the compaction of pores. As the addition of SPSE increased, the viscoelastic properties and carbon dioxide trapping power during reinforcing and the holding power of air bubbles during steaming in rice dough decreased, which may cause collapse of the structure of FRC dough during reinforcing and steaming.

Bread color is an important sensory characteristic for consumers (Hathorn et al. 2008. LWT-Food Science and Technology, 41 (5), 803-815). L* values represent lightness (0-100 represents light in dark). The a* value represents the chromaticity from red (>0) to green (<0). The b* value represents the chromaticity from yellow (>0) to blue (<0) (Arufe et al. 2018. European Food Research and Technology, 244 (1), 1-10). The color values (L*, a* and b*) of FRCs with various additions of SPSE are shown in Table 3. Addition of SPSE altered the color of FRC in a concentration-dependent manner. The addition of SPSE effectively (P <0.05) lowered the L* values of the FRC surface and cross-section, resulting in a darker color. As the amount of SPRC increased, the L* values of the FRC surface and cross-section effectively decreased. The positive a* values of the FRC surfaces and cross-sections indicated that the surfaces and cross-sections of all samples tended to be red. As the amount of SPSE increased, the a* values of the FRC surface and cross-section increased significantly. For b* values, the surfaces and cross sections of all samples were paved in yellow. As the amount of SPSE increased, the b* value increased effectively (P <0.05). The total color difference value (ΔE) of all samples was higher than 3.0, indicating that the color change of FRC was very pronounced with increasing amount of SPSE. These results indicated that the addition of SPSE to the formulation increased the yellow and red color of FRC while decreasing the brightness. Since sea squirt shells contain many pigments and polyphenols, the color change of FRC can easily be attributed to the original color of SPSE itself. Rafal et al. (2013, Food Hydrocolloids, 32 (2), 213-220) reported that breads containing collagen and pea proteins were more palatable, with lower L* values and higher b* values. Therefore, color change can be a positive factor in consumer preference for the purpose of new product development (Zhu et al. 2008. Journal of agricultural and food chemistry, 56 (17), 8212-8217). Therefore, the addition of SPSE is desirable for the development of novel FRCs.

<Example 6> Proximity composition of FRC containing SPSE

A control FRC (S1) and an FRC with 2.5 g of SPSE/kg rice flour (S2) with the best physical properties were selected and analyzed for proximity composition. The contents of moisture, ash, crude protein and crude fat (% wet) of FRC were determined according to standard analytical methods (international, 2000). The total carbohydrate content was obtained by calculation (100 - % protein - % fat - moisture - % ash).

The proximity composition of FRC is presented in Table 4. Compared with the control, the content of ash, fat and carbohydrate of FRC with 2.5 g SPSE/kg rice flour (S2) increased slightly, while the moisture and protein content decreased slightly. (2018, Trends in Food Science & Technology, 81 , 74-89) pointed out that marine animals and plants contain many nutritional components such as pigments, polysaccharides, lipids, etc. Compared with other carbohydrate sources, marine polysaccharides mainly exhibit unique physiological functions including anticoagulant, hypolipidemic, immune enhancing and anti-aging activities. Marine lipids are rich in polyunsaturated fatty acids (PUFAs), which may strengthen the brain, improve memory and vision, and improve human immune function (T. Wang et al., (2018), Trends in Food Science & Technology, 81 , 74-89). Therefore, SPSE can improve the nutritional value of FRC by increasing the content of pigments, polysaccharides and lipids in FRC.

<Example 7> Sensory evaluation of FRC containing SPSE

Sensory evaluation was conducted with 32 untrained panelists (16 males/16 females; ages 20-40) by Ariffin et al. (2015, American Journal of Applied Sciences, 12 (11), 775. doi: 10.3844/ajassp. 2015.775.784), and FRC provided by Sang Hwa F&B Co., Ltd (Gangneung, Korea) was used as a control group. Appearance (color and porosity), texture (softness and chewiness), taste, flavor and overall acceptability of FRC using control and 2.5 g of SPSE/kg rice flour were evaluated, and 9-point preference values (9-extremely good, 8- Very good, 7- Moderately good, 6- Somewhat good, 5- Like/dislike, 4- Somewhat dislike, 3- Moderately dislike, 2- Very dislike, 1- Extremely dislike). A sample was considered acceptable if the average value of the overall acceptability was 5 (neither like nor dislike) or higher.

The sensory analysis of FRC is presented in Table 4 (proximity composition and sensory evaluation of Kijeong-tteok). The color, porosity, aroma, taste, softness, chewability and overall score of all samples were higher than 5 points, indicating that the control FRC and FRC containing 2.5 g SPSE/kg rice flour could be safe for consumers. The color, porosity, flavor, softness and overall score of FRC containing 2.5 g SPSE/kg rice flour were effectively decreased compared to the control group (p <0.05). However, the taste and chewability scores of FRC containing 2.5 g SPSE/kg rice flour were not significantly different from those of the control group. The overall score of FRC containing 2.5g SPSE/kg rice flour was 6.19 (5-like/dislike), which was satisfactory enough according to consumer preference. Xu et al. (2019, Journal of functional foods, 52 , 629-639) reported that phenolic components added to bread had an effect on the sensory properties of bread. depended on

^ab is the effective deviation of the mean value of the same column with different superscripts (P <0.05) In this case, S1, control group Kijeongtteok; S2, kijeongtteok with sea squirt shell extract 2.5 g/kg rice flour.

<Example 8> Statistical analysis

Data analysis was performed using Microsoft EXCEL software (version 2010; Microsoft, Redmond, WA, USA) and SPSS software (version 18.0; SPSS Inc, Chicago, IL, USA). Duncan's multiple range test was used to determine the effective deviation (P <0.05).

As a result of the above experiment, it can be concluded as follows. Solvent extracts of sea squirt shells were obtained by pulverization extraction using ethanol, and extraction conditions were optimized using RSM. The results of the present invention showed that SPSE had higher total carotenoids and total phenols. At the addition levels of 5.0 and 7.5 g SPSE/kg rice flour, the FRC with SPSE was of a smaller volume and resulted in a relatively hard and dense texture. However, the hardness, elasticity, cohesiveness and specific volume of FRC with SPSE 2.5 g/kg rice flour did not change significantly. The colors of the surface and cross-section of FRCs with SPSE were darker (smaller L*), redder (larger a*) and more yellow (larger b*). Based on the sensory evaluation, FRC containing SPSE 2.5 g/kg rice flour was acceptable to consumers. Therefore, SPSE could be used as a functional ingredient for the preparation of FRC to improve nutritional and functional quality with novel dietary properties.

Above, the present invention has been described in detail with reference to preferred embodiments, but the present invention is not limited to the above embodiments, and various modifications can be made by those skilled in the art within the scope of the technical spirit of the present invention. This is possible.

Claims (7)

1) separating the shells from sea squirts and pulverizing them;
2) preparing an extract by dissolving the sea squirt shell powder in alcohol;
3) lyophilizing the extract to concentrate and powder; and
4) preparing a rice cake comprising the powdered sea squirt shell powder;
The method according to claim 1, wherein the powder of sea squirt shell in step 1) has a size that passes through a 200-mesh sieve.
The method according to claim 1, wherein the alcohol used in the preparation of the extract in step 2) is 70 to 90% ethanol (v/v), the extraction temperature is 40-60° C., and the extraction time is 2-4 hours. A method of making Kijeong rice cake rich in sea squirt shell extract.
The method according to claim 3, wherein the ethanol used in the preparation of the extract is 87.0% (v/v), the extraction temperature is 59.7° C., and the extraction time is 4 hours. method.
[Claim 3] The method of claim 1, wherein in step 4), 0.25 to 0.75 parts by weight of sea squirt shell powder is used in 100 parts by weight of glutinous rice powder.
The method of claim 5, wherein the production of Kijeong rice cake in step 4)
1) mixing 0.25 to 0.75 parts by weight of sea urchin powder with 100 parts by weight of glutinous rice powder;
2) adding 90 parts by weight of water to the mixture and stirring for 20 minutes to prepare a rice dough;
3) mixing and stirring 17.25 parts by weight of makrelli and 17.5 parts by weight of sugar with the rice dough;
4) Aging the rice dough mixture of step 3) at 30° C. for 5 hours and then stirring to release gas for 5 minutes;
5) manufacturing the rice cake mixture by further aging the rice dough mixture in step 4) at 30° C. for 2.5 hours and then steaming it at 100° C. for 18 minutes; and
6) Cooling the basic rice cake for 1 hour; a method of producing a rice cake rich in sea urchin shell extract comprising a.
[Claim 7] Kijeong rice cake rich in sea urchin shell extract prepared by the method of any one of claims 1 to 6.

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