KR20230086836A - A high protein functional porridge premix containing the rice mixture and stabilized rice bran and pea and the method of manufacturing the same - Google Patents

Abstract

The present invention relates to a porridge premix containing 60 to 99 wt% of rice mixture (whole rice, rice grits, rand ice flour) and 1 to 40 wt% of rice bran powder, and to a protein high-functional porridge premix containing: 10 to 50 wt% of pea powder as a protein source; 1 to 10 wt% of branched amino acids; 75 ug RAE / 100 g of vitamin A, 10 mg / 100 g of vitamin C, and 0.15 mg / 100 g of vitamin B2 (riboflavin) as vitamins; and 80 mg / 100 g of calcium, 10 mg / 100 g of zinc, and 60 mg / 100 g of magnesium, as minerals. The present invention comprises the steps of: washing and soaking peas, and then draining the peas; sterilizing the peas at a high temperature, rapidly cooling the blanched peas at a low temperature, and grinding the peas; homogenizing the pea powder, then hydrolyzing the pea powder with a commercial protease, then heat-treating the pea powder at a high temperature to inactivate enzyme, and then centrifuging the pea powder to obtain a pea enzyme hydrolysate; drying the pea enzyme hydrolysate, and then sieving and removing foreign matter; and mixing the pea powder, rice mixture (whole rice, rice grits, and rice flour), branched amino acids, rice bran powder, vitamins and minerals to prepare a porridge premix. The present invention can provide a protein functional porridge with high protein content, which can help elderly patients to recover faster, and have a smooth throat feel and mastication.

Description

A high protein functional porridge premix containing the rice mixture and stabilized rice bran and pea and the method of manufacturing the same}

The present invention relates to a method for producing a high-protein functional porridge premix containing a mixture of peas and rice and rice bran. More specifically, a porridge premix consisting of 60-99 w% of a rice mixture consisting of whole rice, rice grits and rice powder and 1-40 w% of stabilized rice bran powder, containing 10-50 w% of pea powder as a protein source 1-10% of branched amino acids, vitamin A 70-80ug RAE/100g, vitamin B2 (riboflavin) 0.14-0.16mg/100g, vitamin C 8-12mg/100g, calcium 70-90mg/100g, zinc 8 It relates to a protein porridge premix containing ~12mg/100g and magnesium 50~70mg/100g and a manufacturing method thereof.

Porridge (粥, rice porridge) is made by pulverizing grains or starch-containing ingredients and boiling them with water to soften the grains. It is characterized by easy digestion. Therefore, it is a meal provided to patients or infants, but normal people also eat abalone porridge, chicken porridge, vegetable porridge, red bean porridge, etc. as a health food or a favorite food. With the development of medical technology and the spread of the benefits of national health insurance, the average life expectancy has increased, and the elderly population is rapidly increasing, entering a super-aged society. Most elderly patients rely on hospitals for the elderly, nursing homes for the elderly, and day and night care facilities to receive long-term care subsidies from the National Health Insurance Corporation. There are more than 5,000 such specialized nursing facilities for the elderly nationwide, and they are rapidly increasing. Among the elderly patients who are hospitalized, the elderly patients who solve three meals a day with porridge are close to 30%. In the conventional method of making porridge, it takes time to immerse rice in water and then boil it, and it is difficult to provide a large amount of porridge to residents of an elderly care facility because cooking personnel are required, and nutrients are insufficient as a meal replacement for elderly patients, There is a problem that the throat is inconvenient. Another method is to grind rice finely and then boil it to make porridge. has a problem. Therefore, porridge can be made in a short time, and functional porridge is urgently needed as a meal replacement for elderly patients with nutritional satisfaction and immunity while feeling soft texture and chewing at the same time, or as weaning food for infants.

Animals and plants have two types of immune systems, that is, innate immunity is a cell or immune mechanism that protects a host from infection by non-specific immunity (natural immunity, innate immunity). It has an immune system that responds immediately without remembering specific pathogens and antigens. Phagocytes such as macrophages and antibiotics in the body play an important role in in vivo immunity. Representative cytokines secreted from innate immune cells are interleukin 6 (IL-6), interleukin 12 (IL-12), and tumor necrosis factor -alpha (tumor necrosis factoralpha; TNF-α). On the other hand, acquired immunity is induced after specific immunity (adaptive immunity, acquired immunity) is exposed to an antigen, and when exposed to the same antigen in the future, a memorized immune action is induced. In higher organisms, during a period in which acquired immunity does not operate at the beginning of infection of an individual exposed to a pathogen, innate immunity operates first, followed by more efficient acquired immunity. In the acquired immune process, B-cells and T-cells play a leading role. Representative cytokines secreted from acquired immune cells are interleukin 2 (IL-2) and interferon-gamma (IFN-γ). am.

Peas are a dicotyledonous plant and an annual or biennial plant belonging to the leguminous rose family. Green peas, like adzuki bean or kidney bean, are used under rice, rice cakes and snacks, blue seeds before maturity are canned, young pods are used as vegetables, leaves and stems are used as feed for livestock, and are rich in protein, complex carbohydrates, and fiber. It is used as an excellent source of nutrients, including minerals, vitamins and antioxidants. The general components of peas are 8.1 g of water, 20.7 g of protein, and 65.1 g of carbohydrates. It is 1.3 g of lipid and 2.8 g of ash. Dietary fiber in peas (100g contains 6g of dietary fiber) helps to discharge waste and promote intestinal health, contains omega-3 fatty acids to promote brain cell activity, and contains linoleic acid and oleic acid to lower cholesterol levels. The isoflavone component acts as an antioxidant to eliminate free radicals and contains saponin and vitamin K to help inhibit the growth of cancer cells. Peas contain 14-31% of crude protein, 15-25% of albumin, 49-70% of globulin, 11% of gluterin, 5% of prolamin, 8.9% of lysine, 11% of glutamine, cystine and arginine, and are rich in minerals and vitamin B1. It contains amino acids that prevent muscle loss and help protein synthesis, which helps increase muscle mass. Green peas are known to be good for intestinal health, brain health, blood vessel health, muscle growth, and cancer prevention.

Soybean is composed of 35-47% protein, 30% carbohydrate, and 15-20% fat, and is a nutritious food rich in dietary fiber, phosphorus, iron, calcium, and vitamin B1. Soybeans also have a variety of amino acids, so they provide high-quality protein with high content of essential amino acids important for life, such as glycine and arginine. It suppresses diabetes by lowering the absorption rate of glucose in the stomach and intestines, and is rich in isoflavones, which are plant estrogens, so it is good for preventing osteoporosis. Rich in vitamin E, it prevents aging by facilitating blood circulation, and it is effective in treating constipation by activating bifidobacteria that promote intestinal movement. Functional ingredients in soybeans, such as genistine, saponin, phytic acid, and phytosterol, are said to help reduce breast, rectal, colon, lung, stomach, and prostate cancers. Soybean lecithin improves brain concentration, improves dementia and forgetfulness, and has the effect of preventing brain aging. Soybean isoflavones reduce cholesterol in the body and suppress excessive secretion of estrogen, a female hormone, preventing breast and ovarian cancer and alleviating menopausal symptoms. It is effective for dieting as well as preventing adult diseases and hair loss. The anthocyanin pigment contained in the black peel has a strong antioxidant component that eliminates harmful active oxygen, helping to prevent cancer and aging. In particular, black soybeans have been selected as one of the world's top 10 foods, and are also called power foods.

Branched Chain Amino Acids (BCAAs) are amino acids with branched alkalis in their side chains, such as valine, leucine, and isoleucine, and are also hydrophobic amino acids. It contributes to the formation of binding sites in the pockets of active centers, such as enzymes. Leucine promotes the formation of the α-helical structure, and valine and isoleucine are often present in the β structure. These are essential amino acids in terms of nutrition for humans. The three types of BCAA go directly to the muscle without going through the liver, where they are metabolized and provide the necessary energy in the muscle to help create muscle and help activate muscle cells. In particular, elderly patients or patients with surgery have a low rate of ingested protein being broken down into amino acids and a low rate of being rebuilt into muscle protein. In particular, leucine among branched amino acids is used as an adjuvant in the treatment of sarcopenia.

As for the prior art related to peas, Korea Patent Registration No. 10-2028652 (comprehensive nutritional supplement in powder form including pea powder, fermented rice bran, rice buds, angelica extract powder, ginseng extract powder, honey powder and cocoa powder) is It relates to a comprehensive nutritional supplement in powder form including pea powder, fermented rice bran, rice buds, angelica extract powder, ginseng extract powder, honey powder and cocoa powder. Korean Patent Publication No. 10-2021-0008845 (a nutritional composition based on hydrolyzed pea protein) discloses that at least one protein source comprising a pea protein hydrolyzate constitutes 2.25 wt% to 6.5 wt% of the total composition; one or more phytochemical extracts; one or more fatty acids; one or more organic ingredients; and one or more prebiotic fibers. Korean Patent Publication No. 10-2021-0020080 (nutritional composition based on whole pea protein) is a nutritional composition based on whole pea protein for enteral and oral administration, and is made of organic and plant-based ingredients. The nutritional composition includes pea protein, phytochemical extracts, fatty acids, top 8 allergen-free organic ingredients, and prebiotic fiber. The nutritional composition is provided in liquid form for enteral and oral administration. However, these prior arts are different in technical configuration from the present invention.

Korean Patent Registration No. 10-2028652 Korean Patent Publication No. 10-2021-0020080 Korean Patent Publication No. 10-2021-0008845

TEXTURIZATION OF PULSE PROTEINS: PEAS, LENTILS, AND FABA BEANS by TAEHOON KIM (dissertation). 2018. Submitted to the Office of Graduate and professional Studies of Texas A&M University in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY. p 17.

The present inventors have disclosed Patent Registration No. 10-1441565 relating to a functional porridge premix containing a rice mixture and stabilized rice bran and a method for preparing the same. It relates to a porridge premix comprising 60 to 99 w% of a rice mixture consisting of whole rice, rice grits and rice powder, and 1 to 40 w% of stabilized rice bran powder. However, the protein contained in the rice mixture was about 7-8 g/100 g, and the protein content was low for a meal, so it was incomplete as a meal replacement. Therefore, the present invention, after repeated research to reinforce insufficient protein in the porridge premix, added peas with good physical properties and taste among legumes with high crude protein content, and added branched amino acids, vitamins and minerals to obtain a functional porridge premix. The manufacturing method was perfected.

Dried Pea Protein and Amino Acids (%) division crude protein albumin globulin gluterin prolamin peas 14-31 15-25 45-70 11 5 lentils 23-31 17 51 11 4 faba beans 36 2 74 18 4

Patent Registration No. 10-1441565 (Functional Porridge Premix Containing Rice Mixture and Stabilized Rice Bran and Manufacturing Method thereof) disclosed by the present inventors (S1) by pulverizing rice to have three grain sizes: whole rice, rice grits, and rice Preparing by dividing into powder; (S2) mixing the whole rice, rice grits, and rice powder in a weight ratio of 2.5 to 3.5: 4.5 to 5.5: 1.5 to 2.5; (S3) mixing 60-99% by weight of the mixed rice mixture and 1-40% by weight of stabilized rice bran powder to obtain a porridge premix. In order to supplement the lack of protein, which is a disadvantage of the 'functional porridge premix containing rice mixture and stabilized rice bran' of Patent Registration No. 10-1441565 disclosed above, the present inventors have found that egg protein or whey protein in animal protein or soybean in vegetable protein (soybeans), peas, and lentils, so I chose peas. Peas are not only familiar to consumers as they are widely used as sediment or sediment, but also have good nutritional properties, good taste, and good affinity with rice mixtures. In particular, elderly patients have poor digestion, lack of chewing sensation, and discomfort in swallowing food. Soybean has the advantage of high fat content, but to use it as a material for premix, the fat of soybean must be removed, and defatted soybean has a hard texture and has poor chewing and swallowing properties. I did. By branching and rapidly cooling peas, enzymatic action is inhibited, preventing loss of nutrients and maintaining flavor. In addition, the branched and rapidly cooled peas are pulverized and then enzymatically digested so that the elderly patients can easily absorb them. The present invention includes the steps of washing and immersing peas in purified water, removing water, sterilizing and branching peas at high temperature, grinding peas rapidly cooled at low temperature, adding 10 times purified water to pea powder to homogenize, and then known Hydrolysis using a commercial protease, heat treatment of the hydrolyzate to stop the enzymatic reaction, centrifugation to obtain a pea enzyme hydrolyzate, drying the enzyme hydrolyzate, and then separating and removing foreign substances A method for producing a protein high-functional porridge premix comprising the step of removing and mixing pea powder, rice mixture (whole rice, rice grits, rice powder), rice bran powder, branched amino acids, and trace amounts of vitamins and minerals to make a porridge premix. am.

Among the above vegetable raw materials, any one or two or more selected from soybeans (soybeans), lentils, and broad beans having high protein content may be used together with peas by replacing some of the peas after undergoing pretreatment such as degreasing and grinding. In addition, isolated soybean protein or vegetable protein can be used in combination with peas.

The porridge premix of the present invention can provide high-functional protein porridge supplemented with rice mixture, rice bran, pea protein, branched amino acids, and vitamins and minerals. In particular, peas can be sterilized and branched and then quenched to inhibit enzyme action, which can help prevent loss of nutrients and maintain flavor. In addition, it is hydrolyzed with a proteolytic enzyme to increase the protein content, while maintaining immunity and weight, and easy absorption by the elderly patients with soft throat and chewing sensation, so that the elderly patients recover quickly. The present invention can be used as a health food for the elderly, a meal replacement meal for adults, and a nutritional food for infants and young children.

1 is a manufacturing process diagram of the present invention.
2 shows the amount of nitrogen oxide (NO) produced in the porridge premix. N represents the negative control group, RP① (rice mixture + rice bran) and RP② (rice mixture + rice bran + peas + branched amino acids + vitamins + minerals).
Figure 3 shows the expression levels of IL-6, IL-12, and TNF-α in RP① and RP② in relation to innate immunity.
Figure 4 shows the expression levels of IL-2 and IFN-γ in RP① and RP② in relation to acquired immunity.
Figure 5a is pea powder using high-temperature sterilization blanching technology, Figure 5b is a porridge premix containing pea powder, Figure 5c is porridge cooked with a porridge premix containing pea powder.
6a is a photograph of rice powder taken with a scanning electron microscope (SEM) 1,000 times (S-3400N, Hitachi/Japan), showing a phenomenon in which hard fine particles are agglomerated. 6b is a photograph of pea powder, showing a phenomenon in which soft circular particles are separated.

The functional protein porridge premix manufacturing process incorporating the pea branching technology of the present invention is as follows. Washing and immersing the peas in purified water, removing the water from the peas, sterilizing the peas at a high temperature and rapidly cooling the blanched peas at a low temperature, grinding the peas, and homogenizing by adding purified water to the pea powder Then, a commercial protease is added to hydrolyze in a shaking water bath. Heat treatment of the hydrolyzate at a high temperature to inactivate the enzyme, followed by centrifugation to obtain a pea enzyme hydrolyzate, drying the pea enzyme hydrolyzate, and then dividing the hydrolyzate into an appropriate size and removing foreign substances; Pea powder , rice mixture (whole rice, rice grits, rice powder), rice bran powder, branched amino acids, and a step of making porridge premix by mixing vitamins and minerals. In the above, the branching of peas can inhibit the enzymatic action of beans or vegetables to prevent loss of nutrients and maintain flavor. In addition, if the peas are branched, rapidly cooled, and then crushed and enzymatically decomposed, the texture and taste of the peas are improved, and the absorption is easy for the elderly. In addition, while enzyme-treated peas have excellent nutrition, chewing and digestibility are improved due to their high hardness after cooking.

1) Washing, soaking and dehydration of peas

Clean the peas purchased from the market (garak market) with running water or purified water. After immersing the washed peas in purified water at 18-25 ° C. for 3-4 hours and sufficiently soaking them, the peas are drained on a sieve for 4-5 hours.

2) Branching, rapid cooling and crushing of peas

The peas were sterilized while branching at 78-82 ° C for 20-30 minutes. Rapid cooling at 0-5℃ for 1-2 hours. Crush the rapidly cooled peas with 90 to 100 mesh. In the above, the branching of peas can inhibit the enzymatic action of beans or vegetables to prevent loss of nutrients and maintain flavor. In addition, peas rapidly cooled after branching can impart a soft texture.

3) Enzymatic degradation of pea powder

Water and pea powder were homogenized at a ratio of 9-10: 1, and then 0.1-1.0% (w/v) of commercial protease was added and stirred at pH 4-5 at 40-50 ° C for 10-30 minutes in a shaking water bath. hydrolyze it The industrial proteolytic enzyme is a proteolytic enzyme selected from Alcalase, Protamex, Neutrase, Esperase, Flavorzyme, Bromelan, Laminex Super 3G or Maxazyme (NovoNordisk Biochem). Preferably, 0.2 to 0.4% (w/v) of any one or two or more selected from Bromelain 1200GDU, Laminex Super 3G, Protamex, or Flavorzyme is added to decompose the enzyme, and then heated at 95 to 100 ° C for 30 to 50 / sec. inactivate the enzyme. After stopping the enzymatic reaction of the hydrolyzate and centrifuging at 11,000 to 12,000 × g for 14 to 16 minutes, a pea enzyme hydrolyzate is obtained.

Example of hardness control by enzymatic degradation of peas Enzyme concentration (%) 0.2 0.4 0.6 Activation time (minutes) 20 40 60 20 40 60 20 40 60 Hardness (N/m ³ ) 80,000 70,000 60,000 50,000 40,000 30,000 20,000 ten thousand ten thousand

After branching and rapidly cooling the peas, it can be seen that the higher the enzyme concentration and the longer the activation time, the lower the hardness during enzyme degradation.

4) Drying, bereavement, removal of foreign substances of enzyme decomposition

Pea enzyme hydrolyzate is dried at 50 to 60 ° C for 7 to 8 hours with a water content of 8 to 9%, then separated to 0.4 to 0.6 mm or less, and foreign substances such as iron or stainless metal, stone, and plastic are removed.

5) Porridge Premix Mixing

10-50 w% pea powder with 40-60 w% protein content, 60-99 w% rice mixture (whole rice, rice grits, rice powder) and 1-40 w% rice bran powder, 1%-10% branched amino acids, A porridge premix is made by mixing trace amounts of vitamins and minerals. In the above, the branched amino acid may include 1% to 10% of leucine, isoleucine, and valine mixed at a ratio of 1: 0.5: 0.5. In the above, vitamins may include vitamins A, B, C, D, E, and K, and preferably include any one or more of vitamins A, B, and C. The vitamins may include 70-80ug RAE/100g of vitamin A, 8-12mg/100g of vitamin C, and 0.14-0.16mg/100g of vitamin B2 (riboflavin) based on 100 parts by weight of the porridge premix. In the above, the mineral may include selenium, zinc (or zinc oxide), magnesium, copper, and the like, but is not limited thereto. Preferably, one or more of calcium, zinc, and magnesium may be included. The above minerals make a porridge premix by mixing 70 to 90 mg/100 g of calcium, 8 to 12 mg/100 g of zinc, and 50 to 70 mg/100 g of magnesium based on 100 parts by weight of the porridge premix. Minerals help with immune and anti-inflammatory functions. These vitamins and minerals can meet more than 10% of the daily nutritional requirements of the Ministry of Food and Drug Safety in Korea.

Quality comparison division Control
rice powder High-temperature sterilization and rapid cooling branching technology
Pea Powder appearance powder powder Organization (authorship) commonly Good (soft texture, improved physical properties) Digestibility (digestion function) commonly Good swallowing function commonly Good nutritional balance commonly Good (protein 20.7%, albumin 20%, globulin 60%, gluterin 11% palatability commonly Good

<Example 1-4>

1 kg of peas were washed with purified water at room temperature, immersed in peas and purified water at a ratio of 1: 3 for 3 hours, then drained and dehydrated on a sieve. Peas were blanched at 80° C. for 30 min to inactivate the enzyme. Branched peas were also rapidly cooled at 0 °C for 1 hour. Blanched and rapidly cooled peas were dried at 55 ° C. for 8 hours with a moisture content of 8%, and then pulverized with 90-100 mesh. After mixing water and pea powder at a ratio of 10:1 and homogenizing, 0.1∼1.0% (w/v) of any one or two or more selected from Bromelain 1200GDU, Laminex Super 3G, Protamex or Flavourzyme is added to pH 4-5 to 40 After hydrolysis in a shaking constant temperature water bath at ~50°C for 10~30 minutes, the enzyme is inactivated by heating at 95~100°C for 30~50/sec. After stopping the enzymatic reaction of the hydrolyzate and centrifuging at 11,000 to 12,000 × g for 14 to 16 minutes, a pea enzyme hydrolyzate is obtained. 10-50 w% of ground pea powder, 60-99 w% of rice mixture and 1-40 w% of stabilized rice bran powder, 1-10% of branched amino acids, 3 kinds of vitamin A 75ug RAE/100g or more, vitamin C 10mg / 100g or more, vitamin B2 (riboflavin) 0.15mg/100g or more, and three minerals of calcium 80mg/100g or more, zinc 10mg/100g or more, and magnesium 60mg/100g or more (6 types of mixture) were mixed to prepare a porridge premix. The blending ratio of the present invention contains 3 types of vitamins and 3 types of minerals in an amount that can satisfy 10% or more of the daily nutritional requirements in order to supplement digestion, chewing and nutritional functions of the elderly. Furthermore, the Korea Functional Food Research Institute was requested to analyze the protein and branched amino acid components of the "high-protein functional porridge premix (beef vegetable porridge) mixed with rice mixture and rice bran and pea protein BCAA amino acids" of the present invention (November 15, 2021). , Crude protein 18.08%, leucine 3028mg/100g, isoleucine 1494.93 mg/100g, valine 1665.30 mg/100g were contained. It can be seen that these proteins and amino acids are very good nutritional components that meet about 30% of the daily nutrient requirement. The present inventors requested nutritional analysis of beef vegetable porridge premix to Suwon Women's University (2017.6.13), and obtained a result of protein 7.08mg / 100g. Compared to this, the protein content of the present invention using peas and branched amino acids is more than 3.9 times higher, indicating that it is an excellent nutrient.

The porridge premix of the present invention is a food provided to patients with weak activity, and in order to maintain a healthy state through dietary benefit, there should be no damage to the immune system and no change in body weight. Therefore, an immunity test (in vitro) and a weight change (in vivo) experiment were conducted.

<Experimental Example 1>; Immunity test (in vitro)

Rice mixture and rice bran porridge premix ① and rice mixture mixed with rice bran and pea branched amino acids, vitamins and minerals, and highly functional porridge premix ② were tested for immune system, weight change, white blood cells and DNA damage.

In order to analyze the innate immunity enhancement effect of the porridge premix ① and the highly functional porridge premix ② of the present invention, the amount of nitric oxide produced by the administration of these extracts and the IL-6 and IL of interleukin, which are cytokines related to innate immunity, -12, the expression level of TNF-α of tumor necrosis factor-alpha was measured.

1) Measurement of nitric oxide production

Mouse RAW 264.7 cells were placed in a 48-well plate at a concentration of 1Х10 ⁵ cells/well, and each sample was treated with 100 μg/mL of LPS as a positive control. After culturing for 24 hours, the cell culture supernatant was obtained, and NO production was measured using Griess reagent. Nitric oxide production measurement results in mouse cells administered with RP① (rice mixture + rice bran) and RP② (rice mixture + rice bran + peas + vitamins + minerals) showed that NO production was 60% or more higher in RP② than in RP①, as shown in FIG. appeared to be

2) Measurement of cytokines related to innate immunity

To measure the expression level of IL-6, Mouse RAW 264.7 cells were placed in a 48-well-plate at a concentration of 1Х10 ⁵ cells /well, and the sample was treated with 100 μg/mL of LPS as a positive control. After culturing for 48 hours, the cell culture supernatant was obtained, and IL-6 production was measured using an ELISA kit.

For the expression level of IL-12, Mouse RAW 264.7 cells were placed in 48-well culture plates at a concentration of 1 Х 10 ⁵ cells/well, and samples were treated with 100 μg/mL of LPS as a positive control. After culturing for 48 hours, the cell culture supernatant was obtained, and IL-12 production was measured using an ELISA kit.

To measure the expression level of TNF-α, Mouse RAW 264.7 cells were placed in a 48-well-plate at a concentration of 1Х10 ⁵ cells /well, and then LPS was used as a positive control and the sample was treated at 100 μg/mL. After culturing for 48 hours, cell culture supernatants were obtained, and TNF-α production was measured using an ELISA kit.

In the mouse cells administered with RP① (rice mixture + rice bran) and RP② (rice mixture + rice bran + peas + vitamins + minerals), the results of measuring the production of innate immune cytokines IL-6, IL-12, and TNF-α are shown in FIG. 3 . It was confirmed that the porridge premix of the present invention increased only the expression of IL-6 and IL-12 cytokines, and a small increase in the expression of TNF-α.

3) Measurement of acquired immunity-related cytokines

In order to analyze the acquired immunity enhancement effect of the porridge premix RP① (rice mixture + rice bran) and protein high-functional porridge premix RP② (rice mixture + rice bran + peas + vitamins + minerals) of the present invention, cytokines according to the administration of these extracts The expression levels of IL-2 and interferon-gamma IFN-γ were measured.

To measure the expression level of IL-2, mouse splenocytes were placed in a 48-well-plate at a concentration of 2Х10 ⁶ cells/well, and ConA was used as a positive control and the sample was treated at 100 μg/mL. After culturing for 48 hours, the cell culture supernatant was obtained, and IL-2 production was measured using an ELISA kit.

To measure the expression level of IFN-γ, mouse splenocytes were placed in a 48-well-plate at a concentration of 2Х10 ⁶ cells /well, and ConA was used as a positive control and the sample was treated at 100 μg/mL. After culturing for 48 hours, cell culture supernatants were obtained, and IFN-γ production was measured using an ELISA kit. Figure 4 shows the acquired immune cytokine production measurement results in mouse cells administered with RP① (rice mixture + rice bran) and RP② (rice mixture + rice bran + peas + vitamins + minerals). In mouse cells administered with the rhizome complex plant extract, the expression levels of both acquired immune cytokines IL-2 and IFN-γ were increased. From the above results, it can be seen that the porridge premix of the present invention increases the amount of nitric oxide produced and the expression level of all cytokines of innate immunity and acquired immunity, so it is suitable for elderly patients.

<Experimental Example 2>; Weight change (in vivo)

Weight change was tested using experimental animals (rats) using the porridge premix ① and protein high-functional porridge premix ② of the present invention.

The porridge premix RP of the present invention (rice mixture + rice bran) and the protein high-functional porridge premix RP ② (rice mixture + rice bran + peas + branched amino acids + vitamins + minerals) were each 20% of the general feed (LabDiet, Laboratory Rodent Diet 5001). A replacement feed and a normal feed were prepared as a control group. 10 male C57 BL/6 mice aged 6 weeks and weighing 20 g to 25 g were fed for 2 weeks, and after 1 week and 2 weeks of the above ① and ② and control, body weight change after 2 weeks, and blood were necropsied after 2 weeks. After collection, the white blood cell count was measured using a hemacytometer, and the degree of DNA damage in peripheral immune cells in the spleen was analyzed using a comet assay. Since the average daily feed intake per individual was 4.0 g/day, the intake for 14 days was 56.0 g, and there was a significant difference between all experimental groups ① and ② and the control group.

weight change division ①Feed ②Feed General feed (control) 1 week later no change no change no change 2 weeks later 1% increase 3% increase no change

1) Weight change

① and ②, which fed 20% substituted feed compared to the control group's general feed intake, showed a significant weight gain of 1% to 3%. From the above results, the feed fed the protein high-functional porridge premix ② of the present invention showed a weight gain of 1% to 3% compared to the group fed the porridge premix ① and the control group (general feed). Therefore, it can be seen that the present invention is an excellent protein high-functional porridge premix that results in weight gain in laboratory rats.

2) white blood cell count

As a result of measuring the white blood cell count by autopsy after the 2-week experimental period, the white blood cell counts of the experimental and control groups were in the normal range (1.8-10.7 K/μL). Therefore, there was no significant difference in the number of leukocytes in the experimental groups ① and ② of the present invention and the control group.

3) DNA damage

As a result of performing a comet assay to confirm the degree of DNA damage, it was confirmed that there was no change from DNA damage in vivo in the experimental and control groups.

From the above experimental results, it can be seen that the porridge premix of the present invention can provide an excellent porridge premix that can increase body weight while providing immunity through cell line experiments (in vitro) and animal experiments (in vivo). .

The present invention can provide a highly functional protein porridge supplemented with rice mixture, rice bran, pea protein, branched amino acids, and vitamins and minerals. In particular, peas are branched, quenched, pulverized, and then hydrolyzed with a proteolytic enzyme to increase protein content, maintaining immunity and weight, and being easily absorbed by elderly patients, so recovery is quick. In particular, since it can be used as health food, meal substitute, and nutritious food, it has industrial applicability.

Claims (10)

A porridge premix composed of 60 to 99 w% of a rice mixture consisting of whole rice, rice grits and rice powder and 1 to 40 w% of stabilized rice bran powder, a protein high content further comprising pea powder, branched amino acids, vitamins and minerals Functional Porridge Premix The method of claim 1, wherein the protein high-functional porridge premix contains 60 to 99 w% of a rice mixture composed of whole rice, rice grits, and rice powder, and 1 to 40 w% of stabilized rice bran powder, as well as 10 to 10 to 10% of pea powder as a protein source. 50 w%, and branched amino acids are 1% to 10% by mixing leucine, isoleucine, and valine at a ratio of 1:0.5:0.5, vitamins: vitamin A 70-80ug RAE/100g, vitamin B2 (riboflavin) 0.14 ∼0.16mg/100g, vitamin C 8∼12mg/100g, and minerals include calcium 70∼90mg/100g, zinc 8∼12mg/100g, magnesium 50∼70mg/100g. premix The method of claim 1, wherein the peas are sterilized while branching at 78-82 ° C. for 20-30 minutes. A protein high-functional porridge premix characterized by having a particle size of 80 to 100 mesh after rapid cooling at 0 to 5 ° C for 1 to 2 hours, then pulverized, homogenized, hydrolyzed with proteolytic enzyme, and dried. The method of claim 1, wherein the protein source is a mixture of pea and rice mixture and rice bran, characterized in that at least one selected from isolated soybean protein, defatted soybean powder, defatted lentil bean powder, or defatted broad bean powder is mixed with pea powder. Protein high functional porridge premix Washing and soaking peas in water, removing water, sterilizing and branching peas at high temperature, grinding peas rapidly cooled at low temperature, homogenizing by adding water to pea powder, and then using commercial protease hydrolyzing the hydrolyzate, heat-treating the hydrolyzate to inactivate the enzyme, and then centrifuging to obtain a pea enzyme hydrolyzate, drying the enzyme hydrolyzate, and then separating and removing foreign substances; pea powder, A method for producing a protein high-functional porridge premix comprising the steps of making a porridge premix by mixing rice mixture (whole rice, rice grits, rice powder), rice bran powder, branched amino acids, and trace amounts of vitamins and minerals. The method of claim 5, wherein the peas are washed and immersed in purified water, then drained and sterilized at 78 to 82 ° C for 20 to 30 minutes, while the branched peas are rapidly cooled at 0 to 5 ° C for 1 to 2 hours. Method for producing protein high-functional porridge premix, characterized in that by grinding to 90 ~ 100 Mesh The method of claim 5, which is homogenized by adding 10 times purified water to pea powder, hydrolyzed with a known commercial protease, heat-treated the hydrolyzate to stop the enzyme reaction, and then at 11,000 to 12,000 × g After centrifugation for 14 to 16 minutes, a method for producing a protein high-functional porridge premix, characterized in that to obtain a pea enzyme hydrolyzate The protein high-functional porridge according to claim 5, characterized in that the pea enzyme hydrolyzate is dried at 50-60 ° C. for 7-8 hours with a moisture content of 8-9%, then screened to 90-100 Mesh or less and foreign substances removed. Manufacturing method of premix The method according to claim 5, wherein in the porridge premix consisting of 60-99 w% of rice mixture (whole rice, rice grits, rice powder) and 1-40 w% of rice bran powder, pea powder having a protein content of 40-60 w% 10-99 w% 50 w%, branched amino acids are mixed with leucine, isoleucine, and valine at a ratio of 1.0: 0.5: 0.5, 1% to 10%, vitamin A 70 to 80ug RAE / 100g, vitamin C 8 to 12mg / 100g, vitamin B2 ( Riboflavin) 0.14 ~ 0.16mg / 100g, and minerals include calcium 70 ~ 90mg / 100g, zinc 8 ~ 12mg / 100g, magnesium 50 ~ 70mg / 100g to make a porridge premix manufacturing method Protein high-functional porridge premix made by the method of any one of claims 5 to 9

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