KR20220143525A - Functional porridge having the activities of antioxidation, antidiabetes and antithrombosis comprising hempseed, Glehnia littoralis and yam - Google Patents

Abstract

The present invention relates to functional porridge comprising hempseeds, glehnia littoralis, and yam with excellent antioxidant, antidiabetic, and antithrombotic activities. More specifically, the functional porridge relates having antioxidant, antidiabetic, and antithrombotic functions by using nonglutinous rice porridge as a base and further including hempseeds, glehnia littoralis, and yam in the nonglutinous rice porridge. The functional porridge comprising hemp seeds, glehnia littoralis, and yam of the present invention has excellent functionality, nutritional properties, and chewability, and exhibits excellent antioxidant, antidiabetic, and antithrombotic activities compared to related-art rice porridge. In addition, the functional porridge is freeze-dried and made into porridge by simply pouring water, which is excellent in convenience and storage, and the unique taste of hemp seeds and the sensuality of glehnia littoralis and yam may be expected.

Description

Functional porridge having the activities of antioxidation, antidiabetes and antithrombosis comprising hempseed, Glehnia littoralis and yam

The present invention relates to a functional porridge excellent in antioxidant, antidiabetic and antithrombotic activity, including hempseed, Glehnia littoralis and yam. It relates to rice porridge having antioxidant, anti-diabetic and anti-thrombotic functions by further including hemp seeds, liberation wind and hemp in the non-glutinous rice porridge.

It is a liquid food made by pouring a lot of water into grains such as porridge and barley and heating it for a long time so that the starch of the grains becomes luxurious and soft to the state of grass. It has been used as food for the elderly, infants, and patients because of its simplicity, nutritional value, and excellent digestion and absorption. In the past, when food was scarce, many people ate porridge with a small amount of grain.

On the other hand, hempseed (Hempseed, Seed of Cannabis sativa L.) refers to the edible state by removing THC (Tetrahydrocanabinol), a hallucinogenic component from the peel, as a seed of hemp, an annual herb of the Hemp family. It is native to Central Asia and is now cultivated in various regions of the world. Hemp seeds have a savory yet soft texture and taste similar to other nuts. They are nutritionally excellent due to their high protein, essential amino acid and mineral content, and their high fat content (25~35%), so they can be used as cooking oil by pressing and extracting. are using In addition, hemp seed oil is rich in polyunsaturated fatty acids such as alpha-linolenic acid (ALA) and gamma-linolenic acid (GLA), which reduce cholesterol, relieve vascular inflammation, It is known to be excellent in reducing skin diseases and atopic dermatitis. In oriental medicine, it is called mazain, and it is used for intractable constipation, small thirst, various pain diseases, menstrual irregularities, skin diseases and dysentery.

Studies related to hemp seeds include fatty acid analysis (Koh DH, 1990, Korean J Food Nutr 3: 201-206.), peptides with antioxidant activity in hemp seeds (Lu RR, et al., 2010. Food Chem 123: 1210- 1218), antihypertensive peptides (Girgih AT et al., 2014. J. Funct Foods 6: 384-394) and neuronal anti-inflammatory and neuroprotective activity (Zhou Y et al., 2018. Phytochem Lett 23: 57-61), etc. activity is known. In addition, improvement of cognitive function by ingestion of hemp seeds (Kiljun Bae et al., 2015, Journal of Korean Medicine Rehabilitation 25: 1-15) and alleviation of atopic dermatitis (Shinhee Park, 2018, Chosun University doctoral thesis) are known. In addition, in relation to thrombosis, platelet aggregation inhibitory activity in rats fed with hemp seeds has been reported (Richard MN et al., 2007, Journal of thrombosis and haemostasis, 5: 424-425). It is known to be caused by polyunsaturated fatty acids such as linoleic acid (LA) and alpha-linolenic acid (ALA).

In addition, patents related to hemp seeds include Korean Patent Registration Nos. 10-1844849 [Composite composition containing hemp seed oil and kenaf seed oil and manufacturing method thereof], and No. 10-1828217 [Hemp seed and mineral water as a medium. Korean Cordyceps Cultivation and Growth Method], No. 10-1492976 [Noodles containing hemp seeds and manufacturing method thereof], No. 10-1886421 [Method for making tofu using hemp seeds], No. 10-2030923 [Hemp seeds Processed food in the form of tofu and its manufacturing method], No. 10-1921331 [Yukgaejang Kalguksu containing hemp seeds and its manufacturing method], No. 10-1820836 [Manufacturing method of granules using hemp seeds], No. 10-1811000 [Cheongsam seed oil and its manufacturing method], Nos. 10-0829997 [Cheongsam seed oil production method and cheongsam seed oil prepared thereby], 10-0829999 [Cheongsam seed oil quaternary amine salt manufacturing method and by the same Manufactured quaternary amine salt of cheongsam seed oil], No. 10-1871343 [Method for producing anti-hair loss soap], No. 10-2011349 [Mixed seed juice with improved antihypertensive activity] and Japanese Patent No. JP-0044143 [PRODUCTION] OF MISO CONTAINING THRESHED HEMPSEED] is disclosed.

In addition, Korean Patent Laid-Open Patent Nos. 10-2012-0111125 [Composition and Health Functional Food for Treatment of Kidney Cancer Containing Sojain Extract], No. 10-2012-0111126 [Composition and Health for Pancreatic Cancer Treatment Containing Sojain Extract] Functional food], No. 10-2010-0008541 [Composition for promoting the differentiation of human mesenchymal stem cells into adipocytes, containing an extract of gualruin or oyster root,] is disclosed, and No. 10-2019-0066702 [Hemp seed Beverage and its manufacturing method], No. 10-2019-0068982 [Method for extracting protein and/or fat from hemp seeds], No. 10-2019-0087701 [Toothpaste composition containing hemp seed oil and yam for preventing sore throat ], No. 10-2019-0066701 [Pre-treatment method for hemp seed shelling], No. 10-2017-0128028 [Method for producing functional noodles and functional noodles containing hemp seeds], No. 10-2014-0081966 [Second] Extraction method of cheongsam seed oil using critical fluid and cheongsam seed oil prepared thereby], No. 10-2014-0081967 [Functional cosmetic composition for improving atopic skin containing cheongsam seed oil], No. 10-2016-0014963 [Hemp] Pack and its manufacturing method], No. 10-2013-0076658 [Oriental medicine prescription name and diabetic rice] are disclosed, and International Patent No. WO-9531176 [COSMETIC PRODUCT CONTAINING HEMPSEED OIL AND METHOD FOR MANUFACTURING THE SAME], WO-0180358 Issue [AGENT FOR PROMOTING HAIR GROWTH AND METHOD FOR PREPARING SAME] is released.

On the other hand, Glehnia littoralis is a perennial grass of the Umbelliferae that grows wild as a halophyte in the sandy soil of the coast of Korea. In particular, the root is used as a substitute for windbreak, and is also called Gaetbangpung, Binbangpung (濱防防防), and sea ginseng.

Commonly known as windbreak, it refers to the root of Ledebouriella seseloides or Saposhikovia divaricata , and the edible windbreak (also called seaweed root, seaweed windbreak, woodcut windbreak, mountain windbreak, and wood windbreak) is Peucedanum japonicum . It refers to the root of Thunberg, and it is also different from the liberation wind of the present invention in terms of plant taxonomic, use and efficacy.

In the case of Korea, some natural habitats are formed along the coastline, but recently, due to the development of cultivation technology, it is mass-produced through open-air cultivation or house cultivation at the coastline. (Woo et. al., 45th Annual Meeting & International Symposium, KMB 2018; Woo et. al., The 59th Annual Meeting and International Symposium of Korean Society of Life Science; Woo et. al., The 59th Annual Meeting and International Symposium of Korean Society of Life Science).

Most of the research on liberation wind is research on the ingredients and efficacy of the root, and the research on the above-ground part used for food is very insignificant. First, in the case of roots, components belonging to coumarin, polyacetylene, lignan, and monoterpenoid have been reported (Zhao Y et al., 2007, Yao Xue Xue Bao. 42: 1070-1073; Eom Young-ran et al., 2010, J. Korean Chemical Soc 54: 701-706), and recently, monoterpenoids, alkyl glycosides, aromatic glycosides, phenolic acids (chlorogenic acid, quercetin-3-glucoside) and pyranocoumarins have been identified in the fruits and outposts of Haebangpung (Hyeonjeong Kim, 2015. Mokpo University Master's thesis). .

Antioxidant, anti-inflammatory, antibacterial (Matsuura H et al., 1996, Planta Med. 62: 256-259), and antifungal activity (McCutcheon AR et al., 1994. J Ethnopharmacol. 44: 157-169) as the main pharmacological activities of haebangpung root. , Cancer cell growth inhibitory activity (Kim Ji-Hoon et al., 2008. Korean J. Medicinal Crop Science 16: 44-50) and platelet aggregation inhibitory activity following thromboxane synthesis inhibition (Wang SR, 1993, Zhongguo Zhong Xi Yi Jie He Za Zhi, 13: 167-170) are known. In addition, the peroxynitrite scavenging activity of the methanol extract of Haebangpung (Heejung Lee, et al., 2004. Korean J. Biotechnol Bioeng. 19: 57-61), the protective effect of liberation wind against hepatotoxicity caused by alpha-amanitin (Bohyun Kim et al., 2017, Korean Clinical Toxicity) Journal of the Korean Society for the Study of Science, 15: 107-115) and a study on callus induction and plant redifferentiation of liberation wind (Byeong-guk Lee et al., 2004. Korean J Plant Res 17: 153-160) are known.

As a study related to the above-ground part of Haebangpung, the inhibitory effect of Haebangpung young leaf essential oil and its main component on antibiotic-sensitive and resistant Streptococcus pneumoniae strains was reported (Seungwon Shin, 2005. Journal of Pharmaceutical Sciences 49: 312-316), including the roots of Haebangpung 6-carboxyethyl-4,7-dimethoxy-5-hydroxybenzofuran, 5-O-β-D-glucopyranoside, chlorogenic acid, 3'-O-methylchlorogenic acid, quercetin 3-O-β-D-glucoside, quercetin from 3-O-rutinoside and kaempferol 3-O-rutinoside have been identified and reported on their anticoagulant activity (Hyun-Jin Lim, Hyun-Jeong Kim et al., 2016. Journal of Herbal Medicine 47: 49-54; Hyun-Jeong Kim, 2015. Mokpo University Master’s thesis) ).

In addition, as a patent related to Haebangpung, [Pharmaceutical composition for the prevention or treatment of cardiovascular diseases including Gaetbangpung extract] is known in Republic of Korea Patent No. 10-1787566, which contains a butanol fraction of Haebangpung extract as an active ingredient, Registered Patent No. 10-1620153, [composition for preventing or treating arthritis containing Gaetbangpung extract as an active ingredient], and Registered Patent No. 10-1817242, [Composition for external application for skin containing Gaetbangpung extract] are known. In addition, Patent Registration No. 10-1164083 [a composition for relieving hangover containing Haebangpung extract as an active ingredient], and [No. Therapeutic composition], [Composition for the prevention and treatment of edema or dermatitis containing Haebangpung extract as an active ingredient] in No. 10-0919852, and [Use of Haebangpung extract to modulate PGE2 activity] in No. 10-1413363 is known In addition, recent patents for Haebangpung for food include [Method for producing Gaetbangpung extract for food addition] in Registered Patent No. 10-1867480, and [Method for manufacturing medicinal liquor and takju using Haebangpung] in No. 10-1812258, No. 10 -1789183 [Method for producing noodles with Gaetbangpung added] and [Method for producing Dutch coffee with Gaetbangpung added] are known in No. 10-1610267. In addition, in Patent Publication No. 10-2014-0077483 [Composition for the prevention or improvement of ischemic cerebrovascular disease comprising Gaetbangpung extract] having an effect of inhibiting brain neuronal cell death, Pharmaceutical composition for prevention and treatment of cancer containing extract of Bangpung], [Method for producing Gaetbangpung pickled radish] in No. 10-2018-0067861 and [Gaetbangpung leaf tea and manufacturing method thereof] in No. 10-2015-0064864 this is disclosed.

On the other hand, yam is a creeping perennial plant of the Liliaceae family, with a height of about 1 m, its above-ground part is a vine, and its underground root is used medicinally and edible. More than 600 species are known around the world, such as Dioscorea batatas , Dioscorea opposita , Hwanma, Round horse, Sanma, Fan horse, and Maple horse, and about 10 of them have been used for food and medicinal purposes. The origin of hemp is China, and it grows wild in the production areas of Korea, China, Taiwan, and Japan. , diabetes, diarrhea, and dysphagia. The components of hemp are water content 74~76%, starch 15~20%, protein 1~1.5%, total lipid ~1%, ash ~1.25%, total nitrogen content ~0.4%, water content ~74%, mucopolysaccharide (acetylated glucomannan), vitamins, minerals, and various other physiologically active substances, and reported medicinal ingredients include Amylose, Choline, Saponin, Mucin, Araginine, Yonogenin, Kryptogenin, and Diosgenin.

In the case of research on the development of processed foods using hemp, fermented broth made by inoculating hemp with lactic acid bacteria (Gorok, 2014. Seoul National University Master's thesis; Song Bong-jun, 2011. Wonkwang University doctoral thesis; Lim Seong-won et al., 2011. Journal of Pharmacy 55: 404-410; Miseon Hyun et al. 2011, J. Appl. Biol. Chem. 54: 51-55) is the most common, and recently Monascus sp. Or, solid fermented hemp produced by inoculating hemp with a fungus of Aspergillus sp. has been reported (Chunpyo Jeon et al., 2012, Korean Journal of Microbiology. 48: 29-36; Chunpyo Jeon, 2014. Korean Journal of Microbiology 50: 46-52 ; Lee, Jun-Gul 2014. Korean Journal of Microbiology 50: 53-59). In addition, studies have been reported (Son Ho-yong et al., 2010, Journal of Life Science 20: 1268~1275) to enhance functionality and sensuality by solid fermenting with horseradish longevity mushroom, and tofu prepared by adding hemp powder (Kim Jeong-seon 2010). , Yeungnam University doctoral dissertation: a study on the perception and preference of processed foods and the development of processed products) is known. It has been confirmed that these processed hemp foods have macrophage activation effect, anti-obesity effect, increase GABA production, antioxidant activity enhancement effect, and bowel promotion activity.

As for food manufacturing patents related to hemp, Republic of Korea Patent Registration No. 10-1790334 "Method for manufacturing functional sundae using yam", "Method for making fried yam" in No. 10-1139767, and "Yam rubbing" in No. 10-1414445 "Manufacturing method of sundae", No. 10-1862817 discloses "Andong yam meat stir-fry containing Andong yam and a method for producing the same" Functional yogurt with high GABA activity and manufacturing method thereof”, “Fermented extract for prevention of atopy and cosmetic composition using the same” in No. 10-1405827, “Lactobacillus exhibiting effects of improving intestinal function and constipation” in No. 10-1377405 "Method for producing fermented wild medicinal products using , “Food composition using acid medicine and manufacturing method thereof” in No. 10-1234855, “Food composition for prevention and improvement of constipation and obesity containing lactic acid fermented liquid of hemp or acid medicine” in No. 10-0716123, No. 10- No. 1145426 discloses "a composition for improving blood flow, a method for preparing the same, and a health functional food comprising the same".

In addition, in Patent Publication No. 10-2017-0017954 "Frozen distribution yam barley bread and manufacturing method thereof", in No. 10-2019-0090097 "Andong yam sikhye and manufacturing method thereof" and No. 10-2006-0007426 The useful physiological activity of yam and the mucin component are effective in protecting the stomach wall, lowering blood sugar, inhibiting cancer, etc. Because of the various effects of

On the other hand, studies related to porridge include the production of functional porridge using the optimal mixing ratio of mulberry leaf powder and mulberry powder (Kim Yujin et al., 2017. Journal of the Korean Society for Food and Nutrition, 46: 1081-1090), and the quality of functional porridge with purple carrots added. Characteristics and antioxidant activity (Sooyong Lee et al., 2020. The Korean Culinary Society, 26: 85-93), quality characteristics and antioxidant effect of health functional porridge with kelp (Yongsu Lee et al., 2017. Korean Society of Fisheries Sciences Conference p 178) , monitoring the physicochemical and sensory quality characteristics of functional powdered porridge prepared by varying the addition amount of Deodeok FD powder and Hengae extract powder (Yongsu Lee et al., 2011. Proceedings of the East Asian Dietary Association Conference p 140), etc. The quality characteristics of horse porridge (Yongsu Lee et al., 2017. 13: 49-60) have been reported.

In addition, as patents related to porridge, Korean Patent Registration No. 10-2223506 [Functional porridge composition using oriental medicine ingredients and manufacturing method thereof] and [Functional porridge containing rice mixture and stabilized rice bran] in No. 10-1441565 Premix and its manufacturing method], in No. 10-1853654 [Method for manufacturing rice porridge using pear rice, dew matsutake mushroom and ice plant], in No. 10-1959191 [Immunity containing sulfur brown rice and high fermented rice as active ingredients] Functional porridge manufacturing method], [Instant porridge for diabetic patients and manufacturing method thereof, premix for instant porridge], etc. are disclosed in No. 10-1301926, and Korean Patent Registration No. 10-0812759 as porridge related to hemp seeds and hemp seeds [Method for producing cheongsam seed porridge and cheong ginseng porridge prepared thereby] is known, and as a porridge related to windbreak, it is described in No. 10-1886851 [Method for producing windproof porridge and windproof porridge prepared accordingly]. ] is known. In addition, in Patent Publication No. 10-2020-0116381 [High-nutrition, high-functionality patient food, rice porridge], in No. 10-2020-0116376 [High-nutrition, high-functionality, convenient food effective for lactation, swelling reduction, and detoxification for pregnant women] Abalone rice porridge], [Method for manufacturing horse porridge using Seodong hemp] in No. 10-2013-0133310, and [Method for porridge with optimized mixing ratio of mulberry leaf powder and mulberry powder] were disclosed in No. 10-2019-0001719. However, there are no reports of simple functional porridge that can be eaten only by pouring water and has excellent antioxidant, antidiabetic, and antithrombotic activities using hemp seed, liberated wind, and hemp, and has excellent storage and portability as it is freeze-dried.

US 10-0812759 B US 10-1886851 B

Quality Characteristics of Hemp Juk with Different Hemp Processing (Yongsu Lee et al., 2017. 13: 49-60)

The present invention has been devised to solve the problems of the prior art as described above, and the problem to be solved in the present invention is antioxidant, antidiabetic and An object of the present invention is to provide a functional porridge with excellent antithrombotic physiological activity. The functional porridge containing the hemp seed, liberated wind, and hemp is prepared with freeze-dried powder, so it has excellent storage and portability, and has the advantage that anyone can easily eat it by simple treatment of watering and heating.

In order to solve the above problems, the present invention provides a porridge comprising hemp seed (Hempseed), liberation wind ( Glehnia littoralis ) and hemp (yam).

It is preferable to include 3 to 5% by weight of hemp seeds, 1.5 to 2% by weight of liberation wind, and 2 to 2.5% by weight of hemp based on the non-glutinous rice porridge.

The porridge preferably has a function selected from the group consisting of antioxidant, antidiabetic and antithrombotic.

The porridge is preferably in a lyophilized form.

Functional porridge containing the hemp seed, liberated wind and hemp of the present invention is excellent in sensory, nutritional, and chewing properties, and exhibits superior antioxidant, antidiabetic and antithrombotic activity compared to conventional rice porridge. In addition, the functional porridge is freeze-dried, so that it is easily made into porridge by pouring only water.

1 is a photograph of a freeze-dried product prepared by adding liberated wind, hemp and hemp seeds to (1) general porridge used in the experiment, (2) porridge with liberated wind and hemp added to normal porridge, and (3) general porridge. .
Figure 2 shows (1) general porridge used in the experiment, (2) porridge with liberated wind and hemp added to general porridge, (3) water was added to the freeze-dried product of porridge prepared by adding liberated wind, hemp and hemp seeds to general porridge. It is a photograph of porridge restored by singing 5 times each.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention tried to prepare functional porridge using hemp seeds, liberated wind and hemp, which exhibit excellent nutrition and various useful physiological activities, and the functional porridge is easily digested and absorbed, has excellent texture, has excellent taste and aroma, and is sensory It was confirmed that it has the effect of increasing not only sex, but also antioxidant, antidiabetic, and antithrombotic activities.

Accordingly, the present invention provides a porridge comprising Hempseed, Glehnia littoralis and yam.

It is preferable that the said liberation wind is the above-ground part of the liberation wind.

It is preferable to include 3 to 5% by weight of hemp seeds, 1.5 to 2% by weight of liberation wind, and 2 to 2.5% by weight of hemp based on the non-glutinous rice porridge.

The non-rice porridge base may be selected from the group consisting of non-glutinous rice, onions, carrots, pumpkin, shiitake mushrooms, beef, chives and broth, for example, the non-rice porridge base is non-glutinous rice porridge 15% by weight, onion 2.3% by weight, carrots 1.6% by weight, pumpkin 1.6% by weight, shiitake mushroom 1.6% by weight, beef 3.0% by weight, chives 0.3% by weight, and 66.6% by weight of broth.

The porridge preferably has a function selected from the group consisting of antioxidant, antidiabetic and antithrombotic.

The porridge is preferably in a lyophilized form.

Hereinafter, the present invention will be described in more detail through examples. The following examples are only preferred embodiments of the present invention, and the scope of the present invention is not limited to the scope of the following examples.

[Example]

Example 1: Preparation of porridge containing hemp seeds, liberation wind, hemp

Commercially available hemp seeds (from Canada), Haebangpung (edible leaves), and hemp were purchased and added to a conventional non-glutinous rice porridge base, respectively, to prepare porridge, and the prepared porridge was freeze-dried. Each porridge manufacturing recipe is shown in Table 1.

[Table 1] Recipe for (1) regular porridge, (2) porridge prepared by adding liberation wind and hemp to regular porridge, and (3) porridge prepared by adding liberated wind, hemp and hemp seeds to regular porridge (unit: g)

By mixing the above components, each porridge was prepared while stirring over low heat, and the dried porridge was prepared using the prepared porridge freeze dryer (Ilsan Base, Korea). The photographic diagram and color difference analysis of the prepared lyophilisate are shown in FIGS. 1 and 2 .

[Table 2] Color difference of freeze-dried products of (1) regular porridge, (2) porridge with liberated wind and hemp added to normal porridge, and (3) porridge with liberated wind, hemp, and hemp seeds added to general porridge

As shown in Figures 1 and 2, in the case of the general porridge powder (1), some rice forms were maintained, and a slight yellowness was exhibited with a brightness of 53.85, a redness of 0.36, and a yellowness of 15.37. In the case of porridge powder (2), in which liberation wind and hemp were added to general porridge, it showed higher brightness, low redness, and high yellowness than general porridge, but the overall color difference was similar. On the other hand, the porridge powder (3) prepared by adding liberated porridge, hemp, and hemp seeds to regular porridge showed a low brightness of 29.26, a high redness of 4.5, and a low redness of 12.53, showing a greater color difference than the previously prepared porridge powder. . This is understood as a characteristic change that occurs during the heat treatment process in which hemp seeds are added to make porridge.

Example 2: Characterization of hydration and restoration of the prepared freeze-dried porridge

Physicochemical properties and functional properties were evaluated by adding 5 times of water to each of the freeze-dried porridge powder prepared in Example 1. As a result, as shown in Fig. 2, Tables 3 to 5, in the case of the porridge powder (3) prepared by adding liberated wind, hemp, and hemp seeds to general porridge, low brightness of 38.07 and high redness of 1.85 were shown. It showed a dark red color. Also, as a result of measuring the pH, brix, and acidity of each (1), (2), and (3) porridge, the pH did not change to 6.6, but the brix and acidity were significantly higher in (3). Therefore, in the case of porridge prepared by adding hemp seed, liberation wind, and hemp, the sensory properties were superior to that of ordinary rice porridge.

[Table 3] Five times the amount of water was added to the freeze-dried products of (1) regular porridge, (2) porridge with liberated wind and hemp added to normal porridge, and (3) porridge with liberated wind, hemp, and hemp seeds added to normal porridge. Color difference of the restored porridge

[Table 4] Five times the amount of water was added to the freeze-dried product of (1) regular porridge, (2) porridge added with liberation wind and hemp to normal porridge, and (3) porridge containing liberated wind, hemp, and hemp seeds added to normal porridge. pH, brix, acidity of the restored porridge

In fact, as a result of sensory evaluation using a 5-point evaluation method for 5 experts in food and nutrition and 5 ordinary people, the highest taste and aroma, chewiness, swallowability, and Overall preference was shown (Table 5).

[Table 5] Five times the amount of water was added to the freeze-dried product of (1) regular porridge, (2) porridge added with liberation wind and hemp, and (3) porridge with liberated wind, hemp, and hemp seeds added to normal porridge. Sensory evaluation of restored porridge

On the other hand, as a result of evaluating the hardness of each porridge, the porridge prepared by adding the hemp seed of (3) showed significantly lower hardness than the porridge (1) and porridge (2), confirming that the porridge had superior chewiness and sensory properties such as swallowing ( Table 6). At this time, the physical properties of the porridge were measured using a texture analyzer FRTS-50N-1 (Imada Co. LTD., Japan) and Force Recorder Professional Software (FRTS ver. 1.0), and the average value after three repeated measurements is shown. Hardness was measured using a disk probe, compression speed was set to 2.0 mm/sec, and compression displacement was set to 10 mm.

[Table 6] Five times the amount of water was added to the freeze-dried product of (1) regular porridge, (2) porridge added with liberation wind and hemp, and (3) porridge with liberated wind, hemp, and hemp seeds added to normal porridge. Evaluation of hardness of restored porridge

The above results are based on the 3rd stage (hardness 20,000N/m ² or less) among the criteria (Table 7) for the 1st stage (tooth intake), 2nd stage (gum intake), and 3rd stage (ingestion by tongue) of age-friendly food recently certified by the Ministry of Food and Drug Safety. , it was confirmed that the viscosity was equal to or higher than 1500 mPa·s, indicating that it was suitable for the third stage, which is the highest stage of age-friendly food.

[Table 7] Ministry of Food and Drug Safety certification system standards for age-friendly foods (2019. 12. 12)

On the other hand, by adding hemp seed and hemp with excellent nutritional value, nutrients lacking in general rice porridge, especially protein containing essential amino acids, functional lipids containing essential fatty acids (linoleic acid, alpha-linolenic acid, gamma-linolenic acid, etc.), minerals, vitamins Of course, including insoluble dietary fiber, it was confirmed that it can be usefully used as food for all ages, the elderly and patients (Table 8).

[Table 8] Comparison of nutritional components of non-glutinous rice, hemp seed and hemp

Example 3: Evaluation of useful ingredients of the prepared porridge

Ethanol extracts of three kinds of porridge powder prepared in Example 1 were prepared, and the total polyphenol content, total flavonoid content and total sugar content of each extract were measured. At this time, the ethanol extract was prepared by adding 20 times the ethanol (95%, Deoksan, Korea) to the weight of the porridge sample, extracting twice at room temperature for 8 hours, collecting the extract, filtering, and then concentrating under reduced pressure to obtain a powder. The results of each extraction efficiency and component analysis of the extract are shown in Table 8. For the total polyphenol content, 50 μl of Folin-ciocalteau and 100 μl of Na ₂ CO ₃ saturated solution were added to 400 μl of the extraction sample, left at room temperature for 1 hour, and absorbance was measured at 725 nm. As a standard reagent, tannic acid was used. For the total flavonoid content, each sample was extracted with methanol for 18 hours, and 4 ml of 90% diethylene glycol was added to 400 μl of the filtered extraction sample, 40 μl of 1 N NaOH was added, and the absorbance was measured at 420 nm after reaction at 37° C. for 1 hour. As a standard reagent, rutin was used. Total sugar was quantified using the phenol-sulfuric acid method.

[Table 9] Extraction efficiency and useful component analysis of three kinds of porridge extracts

As shown in Table 9, in the case of ordinary non-rice porridge, the yield was 4.25%, whereas in the case of porridge prepared by adding liberated wind and hemp, the extraction efficiency was reduced to 3.43%, and hemp seed, liberated wind, and hemp prepared by adding hemp seeds It was found that the fat-soluble component was increased when hemp seeds were added as it was 4.02% in beef porridge. As a result of the analysis of total polyphenol and total flavonoid content, the total polyphenol content was higher than that of ordinary non-glutinous rice porridge (2) and (3). bioactivity could be expected. In addition, as a result of the analysis of the total sugar content, the total sugar content of porridge prepared by adding hemp seeds, haebangpung, and hemp was 2.24 times higher than that of general non-glutinous rice porridge, confirming that hemp seed-derived saccharides with high bioavailability were included.

Example 4: Evaluation of antioxidant activity of prepared porridge

The antioxidant activity of the ethanol extract of the three kinds of porridge powder prepared in Example 3 was evaluated, and the extract was dissolved in dimethylsulfoxide (DMSO) and diluted to an appropriate concentration to scavenging DPPH (1,1-diphenyl-2-picryl hydrazyl) anion radicals. , ABTS[2,2-azobis (3-ethylbenzo thiazoline-6-sulfonate)] was used to measure the cation radical scavenging ability, nitrite scavenging ability and reducing power. First, in the case of DPPH scavenging ability, 380 μl of 2x 10 ^-4 M DPPH solution dissolved in 99.5% ethanol was added to 20 μl of sample diluted to various concentrations, mixed, and reacted at 37° C. for 30 minutes, followed by a microplate reader (Asys Hitech) at 516 nm. , Expert96, Asys Co., Austria) was used to measure the absorbance. The DPPH radical scavenging ability was expressed as a percentage of the sample-added group and the non-additive group. In the case of ABTS scavenging activity, 5ml of 7mM ABTS (Sigma Co., USA) and 88ml of 140mM potassium persulfate were mixed and light was blocked at room temperature for 16 hours to form ABTS cations, and then this solution was added to ethanol so that the absorbance value at 414nm was 1.5. diluted with After mixing 190 ml of the prepared diluted solution and 10 ml of samples prepared at various concentrations, reacted at room temperature for 6 minutes, absorbance was measured at 734 nm, and the ABTS radical scavenging ability was calculated by the following equation.

ABTS radical scavenging ability (%) = [(C-S)/C] x 100,

C: Absorbance upon addition of DMSO as a solvent control, S: Absorbance upon addition of sample.

On the other hand, in the case of measuring nitrite scavenging ability, the sample solution was added to a nitrite solution (1 mM), and 0.1N HCl was added thereto to adjust the pH to 1.2, and after reacting at 37°C for 1 hour, Griess reagent (Sigma Co., USA) was added and mixed. After leaving at room temperature for 15 minutes, absorbance was measured at 520 nm to measure the amount of remaining nitrite. The nitrite scavenging ability (%) was calculated by the following formula.

NSA (%) = [1-(A-C)/B] x 100,

A: Absorbance after adding a sample to 1 mM nitrite solution and reacting for 1 hour,

B: absorbance of 1 mM nitrite solution,

C: Absorbance of the extract sample.

In addition, in the case of reducing power evaluation, it was measured by modifying the method of Oyaizu et al. (Sunmi Ahn et al., 2011. J. Life Sci. 21: 576-583). 2.5ml of 0.2M sodium phosphate buffer (pH 6.6) and 2.5ml of 10% potassium ferricyanide were added to 2.5ml of sample dissolved in ethanol, and after reacting at 50℃ for 20 minutes, 2.5ml of 10% trichloroacetic acid was added to terminate the reaction and centrifuged at 4000 rpm for 10 minutes to recover the supernatant. The recovered supernatant was diluted two-fold with distilled water, mixed with a freshly prepared 0.1% ferric chloride solution at a ratio of 5:1 (v/v), and absorbance was measured at 700 nm to evaluate. In the above antioxidant experiment, vitamin C (Sigma Co., USA) was used as a control, and each activity was evaluated as the average and deviation of the experiment repeated three times.

[Table 10] Antioxidant activity of three kinds of porridge extracts

As shown in Table 10, in the case of the porridge (3) prepared by adding liberated wind, hemp, and hemp seeds than the general porridge (1), it exhibited increased DPPH anion scavenging ability, ABTS cation scavenging ability and nitrite scavenging ability. However, there was no significant increase in reducing properties. Therefore, it was confirmed that in the case of porridge (3) prepared by adding liberated wind, hemp, and hemp seeds, it was confirmed that it contained a large amount of antioxidants and nitrite-removing substances with a (-) charge capable of scavenging active cations.

Example 5: Evaluation of antidiabetic activity of prepared porridge

The antidiabetic activity of the ethanol extract of the three kinds of porridge powder prepared in Example 3 was evaluated, and the in-vitro α-glucosidase inhibitory activity was evaluated and shown in Table 11. The α-glucosidase inhibitory activity was evaluated using pNPG (p-nitrophenol glucoside; Sigma Co., USA), and α-glucosidase (0.25 U/ml) diluted with 2.5 μl of the extract sample and 50 mM sodium acetate buffer (pH 5.6). 25 μl of the mixture was first reacted at 37° C. for 10 minutes, and 25 μl of 1 mM pNPG solution was added, followed by a second reaction at 60° C. for 10 minutes. Thereafter, 25 μl of 1M NaOH was added to stop the reaction, and the absorbance was measured at 405 nm to calculate the inhibition rate.

Inhibition rate (%) = [1-(enzyme activity in the sample addition group/enzyme activity in the control group)] x 100

[Table 11] Antidiabetic activity of three kinds of porridge extracts

As a result, as shown in Table 11, in the case of porridge (3) prepared by adding liberated wind, hemp, and hemp seeds, the α- It exhibited glucosidase inhibitory activity, indicating antidiabetic activity by hemp seeds. Therefore, it was confirmed that the porridge (3) prepared by adding the above liberated pung, hemp, and hemp seeds can be used for the prevention and treatment of type 2 diabetes.

Example 6: Evaluation of antithrombotic activity of prepared porridge

The blood coagulation inhibitory activity of the ethanol extracts of the three kinds of porridge powder prepared in Example 3 was evaluated, and the results are shown in Table 12. At this time, the blood coagulation inhibitory activity evaluation method was evaluated according to the previously reported method (Sohn et al., 2004. Kor. J. Pharmacogn 35. 52-61; Kwon et al., 2004. J. Life Science, 14 509-513; Ryu et al. 2010. J. Life Science, 20. 922-928), thrombin time, prothrombin time, and AP time were measured. For plasma, commercially available control plasma (MD Pacific Technology Co., Ltd, Huayuan Industrial Area, China) was used, and thrombin time, prothrombin time and AP were performed as follows.

Thrombin Time

At 37°C, 50 μl of 0.5U thrombin (Sigma Co., USA), 50 μl of 20 mM CaCl ₂ , and 10 μl of sample extracts of various concentrations were mixed in a tube of Amelung coagulometer KC-1A (Japan) and reacted for 2 minutes, and then 100 μl of plasma was collected. After addition, the time until plasma coagulation was measured. Aspirin (Sigma Co., USA) was used as a control, and DMSO was used instead of the sample as a solvent control. DMSO showed a coagulation time of 32.1 seconds. The thrombin inhibitory effect was expressed as an average of three or more repeated experiments, and the thrombin inhibitory activity was expressed as the value obtained by dividing the coagulation time at the time of sample addition by the coagulation time of the solvent control.

prothrombin time

70 μl of standard plasma (MD Pacific Co., China) and 10 μl of sample solutions of various concentrations were added to the tube of Amelung coagulometer KC-1A (Japan), heated at 37° C. for 3 minutes, 130 μl of PT reagent was added, and plasma was coagulated. The time until completion was expressed as the average value of the experiment repeated three times. Aspirin (Sigma Co., USA) was used as a control, and DMSO was used instead of the sample as a solvent control. In the case of DMSO, the clotting time was 18.1 seconds. The prothrombin inhibitory activity was expressed as the value obtained by dividing the coagulation time at the time of sample addition by the coagulation time of the solvent control.

Activated Partial Thromboplastin Time (aPTT)

100 μl of plasma and 10 μl of sample extracts of various concentrations were added to the tube of Amelung coagulometer KC-1A (Japan) and heated at 37° C. for 3 minutes. Then, 50 μl of aPTT reagent (Sigma, ALEXIN ^TM ) was added, and then 3 Incubated for minutes. Then, after adding 50 μl CaCl ₂ (35 mM), the time until plasma coagulation was measured. As a solvent control, DMSO was used instead of the sample, and in this case, the coagulation time was 55.1 seconds. The aPTT result was expressed as the average value of the experiment repeated three times, and the blood coagulation factor inhibitory activity was expressed as the aPTT time at the time of sample addition divided by the aPTT time of the solvent control.

[Table 12] Blood clotting inhibitory activity of three kinds of porridge extracts

As a result, as shown in Table 12, in the case of porridge (3) prepared by adding Haebangpung, hemp, and hemp seeds, the ethanol extract showed weaker blood coagulation inhibitory activity than aspirin (1.5 mg/ml) at a concentration of 5 mg/ml. However, it exhibited superior prothrombin inhibition and blood coagulation factor inhibition than conventional porridge (1). These results suggest that the porridge (3) prepared by adding liberated pung, hemp, and hemp seeds will contribute to the prevention and improvement of thrombotic cardiovascular and cerebrovascular diseases by effectively inhibiting endogenous and exogenous thrombus formation.

Example 7: Evaluation of the human erythrocyte hemolytic activity of the prepared porridge

All ingredients used in the experiment are registered as food raw materials and safety is secured, but ethanol extract of three kinds of porridge powder prepared in Example 3 to evaluate the possibility of acute toxicity of food ingredients that may appear during heating and freeze-drying was evaluated for human erythrocyte hemolytic activity (Table 13). At this time, hemolytic activity was evaluated according to an existing report (Hoyong Son, 2014 ㆍKorean J. Microbiol. Biotechnol. 42: 285-292), and 100 μl of human red blood cells washed three times with PBS was simply added to a 96-well microplate 100 μl of sample solutions of various concentrations were added, followed by reaction at 37° C. for 30 minutes. Then, the reaction solution was centrifuged (1,500 rpm) for 10 minutes, and 100 μl of the supernatant was transferred to a new microtiter plate. was measured in DMSO (2%) was used as a solvent control of the sample, and Triton X-100 (1 mg/ml) was used as an experimental control for hemolysis of red blood cells. Hemolytic activity was calculated using the following formula.

[Table 13] Human erythrocyte hemolytic activity of three kinds of porridge extracts

As shown in Table 13, DMSO and water used as controls had no hemolytic activity, and it was confirmed that triton X-100 hemolyzed red blood cells 100% at a concentration of 1 mg/ml. In addition, in the case of amphotericin B, which is used as an anticancer and antifungal agent, it was confirmed that 50% of red blood cells were hemolyzed at a concentration of 0.00625 mg/ml. The three kinds of porridge extracts of the present invention did not show any red blood cell hemolysis up to a concentration of 1 mg/ml, so it was confirmed that there was no acute toxicity and no red blood cell hemolytic activity.

Claims (4)

Porridge containing Hempseed, Glehnia littoralis and yam. The porridge of claim 1, wherein the non-glutinous rice porridge comprises 3 to 5 wt% of hemp seeds, 1.5 to 2 wt% of liberated wind, and 2 to 2.5 wt% of hemp based on the non-glutinous rice porridge. The porridge according to claim 1, wherein the porridge has a function selected from the group consisting of antioxidant, antidiabetic and antithrombotic. The porridge according to claim 1, wherein the porridge is in a lyophilized form.

Images