WO2018230838A1 - Puffed food composition containing rice germ and phyllostachys nigra leaf complex of which insulin secretion effect is maximized by low-temperature puffing technology - Google Patents

Puffed food composition containing rice germ and phyllostachys nigra leaf complex of which insulin secretion effect is maximized by low-temperature puffing technology Download PDF

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WO2018230838A1
WO2018230838A1 PCT/KR2018/004887 KR2018004887W WO2018230838A1 WO 2018230838 A1 WO2018230838 A1 WO 2018230838A1 KR 2018004887 W KR2018004887 W KR 2018004887W WO 2018230838 A1 WO2018230838 A1 WO 2018230838A1
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rice
food composition
starch
mixture
insulin secretion
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PCT/KR2018/004887
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French (fr)
Korean (ko)
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허규원
차귀훈
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주식회사 주손네이처
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Priority claimed from KR1020180048784A external-priority patent/KR20180136877A/en
Publication of WO2018230838A1 publication Critical patent/WO2018230838A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/332—Promoters of weight control and weight loss
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2132—Other phenolic compounds, polyphenols

Definitions

  • the present invention relates to a functional food composition of insulin-promoting insulin secretion of HIT-T15, which is a mouse pancreatic cell, in the in vitro system.
  • the present invention relates to a novel food material characterized by mixing with starch and swelling for the purpose of increasing the body's absorption and increasing its bioavailability.
  • Phyllostachys nigra is the same plant as the rice (Graminae) plant, and has been used for the use of bambu tea and folk medicine for hypertension and diabetes. 16 types of active ingredients were identified from the leaves of Ojuk (hereinafter referred to as 'Ojuk Leaf'), diabetic complications, eye health and blood circulation improvement, and antioxidant effects were found. Recently, a variety of products based on Ojuk leaf have been developed and are currently limited to simple processed products of Ojuk such as Ojuk tea, Ojuk traditional liquor and Ojukteok.
  • Rice bran is a concentrated part of 68% of nutrients in rice. It is GABA, gamma-olizanol, octacosanol, alpha-tocopherol, lecithin, vitamins (A, C, D, E, B group), calcium, etc. It contains minerals and dietary fiber.
  • GABA GABA
  • gamma-olizanol gamma-olizanol
  • octacosanol alpha-tocopherol
  • lecithin vitamins (A, C, D, E, B group)
  • It contains minerals and dietary fiber.
  • rice snow has a disadvantage that it becomes faster due to high fat content.
  • the extract extracted from the expanded expanded complex by combining the bamboo shoots with rice eyes and corn starch not only inhibits the production of rice eyes but also promotes insulin secretion of pancreatic cells to prevent and treat adult diseases such as type 2 diabetes and In order to enhance the usability, it has led to the development of a food composition in which the porridge is expanded.
  • Korean Patent No. 10-0847806 discloses a method of extracting an antioxidant active substance from the bamboo leaves using ultra-high pressure, and in Korea Patent No. 10-1358308, the swelling of bamboo stem extract ratio, BACKGROUND OF THE INVENTION Edible methods for increasing the ability to sulfate and content of sulfated materials are known.
  • Korean Patent Application Publication No. 10-2015-0142541 discloses a method for producing an antioxidant activity extract of Ojuk leaf and its production of Ojuk Water and Ojuk Beverage prepared therefrom, and in Korean Patent Registration No.
  • primary drying, steaming, secondary drying and flavoring, -1066717 discloses a moxibustion combustion material and a manufacturing method using bamboo powder expanded to bamboo leaves, stems, branches, skin and inner skin.
  • an object of the present invention to maximize the extraction of effective bioactive components of insulin secretion enhancement from rice porridge and rice eyes using low temperature expansion.
  • another object of the present invention is to maximize the bioavailability by improving the solubility and the absorption rate in the body by applying the expansion method for improving the usability and ease of use as a food material by improving the problem of processing of food processing.
  • Still another object of the present invention is to provide a functional food composition for enhancing insulin secretion by providing a complex sediment of the above-mentioned bamboo shoots and rice eyes.
  • the above object of the present invention was achieved by providing a swelling of a mixture of starch and rice bran combined with starch (FIG. 1).
  • the above-mentioned means not only solves the problem of rice pulverization and provides foods with the effect of enhancing insulin secretion, but also improves the solubility of the active ingredients and the absorption rate of utilization in the body, thereby preventing and improving disease-targeted functional foods.
  • the above-mentioned bamboo shoots (Fig. 2), rice eye-derived puffs are repeatedly roasted and dried crushed bamboo shoots and most preferably steamed at 90 degrees Celsius for 5 minutes and 3 Repeat the process of cooling for 6 minutes (Fig. 2).
  • the extract extracted with 95% alcohol ethanol thereof is used (FIG. 4).
  • the recovery of the bamboo leaf extract uses a conventional extraction method in the art, such as ultrasonic extraction, filtration, reflux extraction (Fig. 3).
  • polyphenol content analysis and antioxidant activity analysis of the polyphenol-containing extract derived from the bamboo shoots were confirmed by UV detector using HPLC (High performance liquid chromatography).
  • the ratio of the extract to rice bran is preferably 1:10 to 10: 1 (v / v), most preferably Preferably 1: 1 (v / v).
  • starch is added to the mixture of the dried bamboo shoot dried and rice flakes in order to facilitate the expansion of the food material of the present invention.
  • the preferred blending ratio of the bamboo shoots and rice snow composites (composite) to starch is weight ratio 1: 20 to 1: 1, most preferably 1: 5.
  • puffing is performed by using an extruder commonly used in the food industry, at a rate of 50 to 300 RPM and 50 to 290 degrees Celsius, 1 to 10 g of perilla leaf extract of starch leaf extract and starch. 0.1-10 mL of purified water may be added to the mixture, followed by hydrolysis.
  • the most preferred titration rate of the extruder is 130 RPM and the most preferred titration temperature is 130 degrees Celsius.
  • the application amount of the most preferred mixture is 7 g per second and the application amount of the most preferred purified water is 0.7 mL per second.
  • the compounding ratio of the above-mentioned bamboo shoots: rice eyes: starch is 1: 1: 20-1: 1: 1 (w / w / w), and the most preferable compounding ratio is 1: 1: 5 (w / w / w).
  • HIT-T15 cells which are beta cells derived from the pancreas of hamsters used for verifying the insulin secretion enhancement effect of the foodstuff swelling material of the present invention, were purchased from the American Type Culture Collection (ATCC). HIT-T15 cells were cultured at 37 ° C using a cell culture solution containing Ham's F12K medium (Gibco-Invitrogen), 10% horse serum, 2.5% fetal bovine serum (FBS) and 1% penicillin / streptomycin (5%). CO 2/95% air).
  • Ham's F12K medium Gibco-Invitrogen
  • FBS fetal bovine serum
  • penicillin / streptomycin 5%
  • the monolayers of the cells were washed with phosphate-buffered saline (PBS, pH 7.4) and passaged with 0.25% trypsin-2.65 mM EDTA, and the medium was changed every two days.
  • PBS phosphate-buffered saline
  • insulin secretion of HIT-T15 cells was measured using Mouse Insulin ELISA Kit (Shibayagi). The cells were incubated for 48 hours by dispensing HIT-T15 cells into 24-well plates at 1 ⁇ 10 5 cells / well.
  • KRB buffer 10 mM D-glucose, 0.49 mM MgCl 2 , 119.78 mM NaCl, 4.56 mM KCl, 0.7 mM Na 2 HPO 4 , 1.3 mM NaH 2 PO 4 , 14.99 mM NaHCO 3
  • KRB buffer cells were collected, centrifuged at 12,000 rpm for 10 minutes, the supernatant was taken, and insulin was measured according to the manufacturer's method using a Mouse Insulin ELISA Kit.
  • the polyphenol-containing extract derived from the bamboo shoots steamed dried crushed bamboo leaves at 120-250 degrees Celsius using steam and extracted the dry matter with 95% alcohol ethanol
  • a mixture of the precipitates is used.
  • the addition of the process of steaming the bamboo leaves with high temperature steam has the effect of separating the polyphenol components, which are the active ingredients of bamboo, from the cell composition, and also destroying or softening the bamboo leaf cell wall tissues. It is effective to increase the extraction efficiency of intracellular components.
  • steam is extracted instead of steam extraction (roasting process) or roasted at 120-250 degrees Celsius, the effect is similar, but steam steaming is most preferred.
  • Recovery of the cinnabar leaf extract uses a conventional extraction method in the art, such as ultrasonic extraction, filtration, reflux extraction.
  • polyphenol content analysis and antioxidant activity analysis of the polyphenol-containing extract derived from the bamboo shoots are confirmed by UV detector using HPLC (High performance liquid chromatography).
  • the preparation ratio of the rice phenol or extract containing the polyphenol-containing extract derived from the bamboo shoot, the ratio of the extract to rice bran or refined rice bran is preferably 1: 1000 ⁇ 1:10 (v / v) And most preferably 1: 100 (v / v).
  • the preferred blending ratio of the bamboo shoot and rice snow composite (composite) to starch is 1:10 to 1: by weight ratio: 1 and most preferably 1: 5.
  • puffing is a starch coating and starch coating of starch leaf extract of 1-10 g per second at a speed of 500-3000 RPM and 50-290 degrees Celsius using a twin screw extruder commonly used in the food industry. After mixing 1-10 mL of purified water with a mixture of water may be carried out.
  • the preferred titration rate of the extruder is 1000-2000 rpm, most preferably 1500 rpm, and the preferred titration temperature is 120-140 ° C. and most preferably 130 ° C.
  • the preferred amount of the mixture is 7 g per second, preferably 5-10 g and the most preferred amount of purified water is 0.7 mL per second and preferably 0.5-1.0 mL.
  • the ratio of the mixture of rice-eye coating and starch of the rice porridge leaf extract and starch is preferably in a ratio of 1: 1: 20 to 1: 1: 1 (w / w / w), and the most preferable compound is Rice eyes: starch is 1: 1: 5 (w / w / w).
  • the refined rice bran may be used separately by further comprising rice bran or replacing rice bran.
  • the present invention can be provided as an edible beverage or an animal beverage by extracting by the usual extraction method by adding 5 times purified water to the puffed product using rice snow or refined rice bran.
  • Insulin secretion enhanced functional food composition obtained by swelling the mixture of dried rice roasted or roasted with steam in the present invention and rice snow and / or refined rice bran with starch in the present invention solves the problem of the deterioration of conventional rice snow processed food and simple Not only can you overcome the limitations of processed foods, but it also has an excellent effect on improving insulin secretion.
  • Figure 1 is a photograph showing the appearance of the final product of the present invention inflated the complex (plexplex) by adding starch and rice snow and / or refined rice bran and starch in accordance with the present invention.
  • FIG. 2 is a photograph showing the porridge (BB), roasting porridge (RBB) and bulging porridge according to the present invention.
  • Figure 3 is a photograph showing the extraction process of the porridge.
  • Figure 4 is a photograph of the ethanol extract of Oju, roasting porridge and puffed porridge.
  • ⁇ swells the mixture of starch leaves and rice snow and / or refined rice bran with starch to solve the problem of acid rice processed food and improve the insulin secretion enhancement functional food composition.
  • a food composition with increased solubility and absorption in the body of the active ingredient contained in the bamboo shoots and rice snow and / or refined rice bran.
  • the dried bamboo shoots treated with the thinning is most preferably used by repetiting the cooling process for 5 minutes at 90 degrees Celsius and cooling for 3 minutes.
  • the mixing ratio of the bamboo shoots to the rice snow in the preparation of the mixture of dried bamboo shoots and rice snow and / or refined rice bran is most preferably 1: 1 (v / v).
  • starch is further added and mixed to the mixture of dried bamboo leaf and rice bran and / or refined rice bran to facilitate puffing.
  • the most preferable compounding ratio of the bamboo shoot and rice snow and / or refined rice bran composite to starch is 1: 5 (w / w).
  • swelling is carried out by hydrolyzing 0.7 mL of purified water in a mixture of 7 g of bamboo leaf, rice snow, and starch per second at a speed of 150 RPM and 130 degrees Celsius using an extruder commonly used in the food industry. It was.
  • the most preferable compounding ratio between the mixture of the bamboo shoots, rice eyes, and starch is 1: 1: 5 (w / w / w) for each of the bamboo shoots: rice eyes and / or refined rice bran: corn starch.
  • bamboo leaf extract Preparation of the present invention bamboo leaf extract, rice snow or refined rice bran and starch mixture
  • the dried and crushed bamboo leaves were steamed at 100-290 ° C. for 5-10 minutes using steam, and the dried extract was refluxed with 95% alcohol ethanol for 30 minutes to 3 hours.
  • the bamboo leaf extract obtained in the above step and rice snow (product 1 sample) or refined rice bran (product 2 sample) were combined to coat the polyphenol extract derived from the bamboo leaf.
  • the coating obtained in the above step was again blended with starch to obtain a mixture and swelled to prepare a sintered cinnabar leaf extract, rice bran or refined rice bran and starch mixture of the present invention.
  • HIT-T15 cells which are beta cells derived from the pancreas of hamsters used for verifying the insulin secretion enhancement effect of the foodstuff swelling material of the present invention, were purchased from the American Type Culture Collection (ATCC). HIT-T15 cells were cultured at 37 ° C using a cell culture solution containing Ham's F12K medium (Gibco-Invitrogen), 10% horse serum, 2.5% fetal bovine serum (FBS) and 1% penicillin / streptomycin (5%). CO 2/95% air).
  • Ham's F12K medium Gibco-Invitrogen
  • FBS fetal bovine serum
  • penicillin / streptomycin 5%
  • the monolayers of the cells were washed with phosphate-buffered saline (PBS, pH 7.4) and passaged with 0.25% trypsin-2.65 mM EDTA, and the medium was changed every two days.
  • PBS phosphate-buffered saline
  • HIT-T15 cells insulin secretion of HIT-T15 cells was measured using Mouse Insulin ELISA Kit (Shibayagi) to verify the effect of enhancing insulin secretion.
  • the cells were incubated for 48 hours by dispensing HIT-T15 cells into 24-well plates at 1 ⁇ 105 cells / well.
  • KRB buffer 10 mM D-glucose, 0.49 mM MgCl 2 , 119.78 mM NaCl, 4.56 mM KCl, 0.7 mM Na 2 HPO 4 , 1.3 mM NaH 2 PO 4 , 14.99 mM NaHCO 3
  • KRB buffer cells were collected, centrifuged at 12,000 rpm for 10 minutes, the supernatant was taken, and insulin was measured according to the manufacturer's method using a Mouse Insulin ELISA Kit.
  • Insulin secretion enhanced functional food composition obtained by swelling the mixture of dried rice roasted or roasted with steam in the present invention and rice snow and / or refined rice bran with starch in the present invention solves the problem of the deterioration of conventional rice snow processed food and simple Not only can you overcome the limitations of processed foods, but it also has an excellent effect on improving insulin secretion.

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Abstract

The present invention relates to a functional food composition for promoting the secretion of insulin, containing a puffed product containing Phyllostachys nigra leaves, rice germ and/or refined rice bran, wherein the food composition in which a mixture obtained by blending rice germ or refined rice bran into a dried product of the Phyllostachys nigra leaves is puffed has an excellent effect of enabling cereals, baby foods, or sunsik (dry grain food) to be provided.

Description

저온팽화 기술로 인슐린 분비증진 효과를 극대화한 쌀눈 오죽잎 복합물을 함유하는 팽화식품 조성물Puffed food composition containing rice bran porridge composites to maximize insulin secretion effect by low temperature puffing technology
본 발명은 오죽엽과 쌀눈, 옥수수전분이 배합된 복합물의 추출물이 In vitro 체계에서 생쥐 췌장세포인 HIT-T15의 인슐린 분비 증진 기능성 식품 조성물에 관한 것으로, 쌀눈과 오죽엽의 생리 활성 성분의 용해도를 높이고 체내흡수를 용이하게 하여 그 생체 이용성을 증대할 목적으로 전분과 혼합한 후 팽화시킨 것이 특징인 신규한 식품 소재에 관한 것이다.The present invention relates to a functional food composition of insulin-promoting insulin secretion of HIT-T15, which is a mouse pancreatic cell, in the in vitro system. The present invention relates to a novel food material characterized by mixing with starch and swelling for the purpose of increasing the body's absorption and increasing its bioavailability.
오죽(烏竹, Phyllostachys nigra)은 쌀과 동일한 화본과(Graminae) 식물로서 예로부터 고혈압, 당뇨 등을 위한 오죽잎차, 민간약과의 용도로 사용되어 왔다. 오죽의 잎(이하 '오죽엽'이라 한다)은 16종의 유효성분이 규명되었고, 당뇨합병증, 안구 건강과 혈행개선, 항산화 효과 등이 발견되었다. 최근 오죽엽을 원료로 하는 다양한 상품이 개발되고 있으며 현재까지는 오죽차, 오죽전통주, 오죽떡 등 오죽의 단순한 가공 제품들에 한정되어 있는 실정이다.Phyllostachys nigra is the same plant as the rice (Graminae) plant, and has been used for the use of bambu tea and folk medicine for hypertension and diabetes. 16 types of active ingredients were identified from the leaves of Ojuk (hereinafter referred to as 'Ojuk Leaf'), diabetic complications, eye health and blood circulation improvement, and antioxidant effects were found. Recently, a variety of products based on Ojuk leaf have been developed and are currently limited to simple processed products of Ojuk such as Ojuk tea, Ojuk traditional liquor and Ojukteok.
오죽의 잎에 함유되어 있는 생리활성 성분의 추출을 개선하기 위하여 식품공학적으로 증자, 덖음처리 등의 방법이 공지되어 있고, 또 용해도를 높이고 체내흡수율을 증진시키기 위하여 나노에멀전 제형이 개발되어 있지만, 오죽의 유효성분의 생체 이용성을 증진하기 위한 다양한 연구가 더 필요하다.In order to improve the extraction of physiologically active ingredients contained in the leaves of Cucumber, food engineering methods such as cooking and steaming are known.In addition, nanoemulsion formulations have been developed to increase the solubility and increase the absorption of the body. More research is needed to enhance the bioavailability of the active ingredient.
쌀눈은 쌀 전체의 68%의 영양분이 농축되어 있는 부분으로서, 가바(GABA)를 비롯해 감마오리자놀, 옥타코사놀, 알파토코페롤, 레시틴, 비타민(A·C·D·E·B군), 칼슘을 비롯한 각종 미네랄, 식이섬유 등이 포함되어 있다. 하지만, 쌀눈은 높은 지방 함유율로 인해 산폐가 빨리 된다는 단점이 있어서 식품개발에 많은 어려움이 있다.Rice bran is a concentrated part of 68% of nutrients in rice. It is GABA, gamma-olizanol, octacosanol, alpha-tocopherol, lecithin, vitamins (A, C, D, E, B group), calcium, etc. It contains minerals and dietary fiber. However, there is a lot of difficulties in food development because rice snow has a disadvantage that it becomes faster due to high fat content.
쌀눈의 산폐 억제를 위하여 덱스트린 첨가, 베리류와 같은 항산화 물질을 첨가한 방법등이 개발되어 왔으나 여전히 쌀눈의 식품개발을 위한 산폐 억제 처리방법에 대한 연구가 필요하다.Although dextrin addition and antioxidants such as berries have been developed to suppress the production of rice bran, there is still a need for research on the method of suppressing the processing of rice bran for food development.
본 발명에서는 오죽 잎과 쌀눈, 옥수수전분을 배합하여 팽화한 복합팽화물로부터 추출한 추출물을 쌀눈의 산폐를 억제할 뿐만 아니라 췌장세포의 인슐린 분비를 증진시켜 2형 당뇨와 같은 성인병을 예방 및 치료하고 생이용성을 증진시키기 위하여 오죽쌀눈 복합물을 팽화한 식품 조성물을 개발하기에 이르렀다.In the present invention, the extract extracted from the expanded expanded complex by combining the bamboo shoots with rice eyes and corn starch not only inhibits the production of rice eyes but also promotes insulin secretion of pancreatic cells to prevent and treat adult diseases such as type 2 diabetes and In order to enhance the usability, it has led to the development of a food composition in which the porridge is expanded.
본 발명과 관련된 선행기술로는 대한민국 등록특허 10-0847806호에는 초고압을 이용하여 오죽잎으로부터 항산화활성 물질을 추출하는 방법이 공지되어 있고, 대한민국 등록특허 10-1358308호에 대나무 줄기를 팽화시켜 추출율, 황산화능 및 황산화 물질 함유량을 증대시킨 식용화 방법에 대해 공지되어 있다. 또, 대한민국 공개특허 10-2015-0142541호에 항산화활성이 증진된 오죽잎 추출물 제조방법 및 이로부터 제조된 오죽워터 및 오죽음료에 대한 발명이, 그리고 대한민국 등록특허 10-1425661호에 세절, 증제, 유념, 1차 건조, 덖음, 2차 건조 및가향의 과정을 거쳐서 제조한 황록색택을 띄고 부드우며 뒷맛이 구수한 향미를 가진 신규한 단일오죽잎차 및 그 제조방법에 대한 발명이, 또 대한민국 등록특허 10-1066717호에 대나무의 잎, 줄기, 가지, 외피 및 내피로 팽화시킨 대나무분말을 이용한 뜸연소재 및 제조방법이 공지되어 있다. 그러나 현재까지 오죽엽 추출물이 함유된 비만 또는 당뇨합병증 예방 및 개선기능성 식품 조성물에 대해서는 공지된 바 없다.In the prior art related to the present invention, Korean Patent No. 10-0847806 discloses a method of extracting an antioxidant active substance from the bamboo leaves using ultra-high pressure, and in Korea Patent No. 10-1358308, the swelling of bamboo stem extract ratio, BACKGROUND OF THE INVENTION Edible methods for increasing the ability to sulfate and content of sulfated materials are known. In addition, Korean Patent Application Publication No. 10-2015-0142541 discloses a method for producing an antioxidant activity extract of Ojuk leaf and its production of Ojuk Water and Ojuk Beverage prepared therefrom, and in Korean Patent Registration No. 10-1425661 The invention for a novel single porridge leaf tea with a yellowish green scent, soft and aftertaste flavor, and a method for producing the same, prepared by the process of keeping in mind, primary drying, steaming, secondary drying and flavoring, -1066717 discloses a moxibustion combustion material and a manufacturing method using bamboo powder expanded to bamboo leaves, stems, branches, skin and inner skin. However, there is no known obesity or diabetic complication prevention and ameliorating functional food composition containing the extract of Ojuk up to now.
따라서, 본 발명의 목적은 저온팽화법을 이용하여 오죽과 쌀눈으로부터 인슐린 분비 증진의 유효한 생리활성 성분의 추출을 극대화하는데 있다. 또 본 발명의 다른 목적은 쌀눈의 식품 가공상의 산폐문제를 개선하여 식품 소재로서 이용성과 용이성을 제고하기 위한 팽화법을 적용하여 그 용해도를 높이고 체내 흡수율을 증진시켜 생체이용성을 극대화하는데 있다.Accordingly, it is an object of the present invention to maximize the extraction of effective bioactive components of insulin secretion enhancement from rice porridge and rice eyes using low temperature expansion. In addition, another object of the present invention is to maximize the bioavailability by improving the solubility and the absorption rate in the body by applying the expansion method for improving the usability and ease of use as a food material by improving the problem of processing of food processing.
본 발명의 또 다른 목적은 상기에서 얻은 오죽엽과 쌀눈의 복합 팽화물을 제공하여 인슐린 분비 증진 기능성 식품 조성물을 제공하는데 있다.Still another object of the present invention is to provide a functional food composition for enhancing insulin secretion by providing a complex sediment of the above-mentioned bamboo shoots and rice eyes.
본 발명의 상기 목적은 오죽엽과 쌀눈을 전분과 배합한 혼합물의 팽화물을 제공함으로써 달성하였다(도 1). 상기 수단은 쌀눈의 산폐 문제를 해결하고 인슐린 분비 증진 효능이 있는 식품을 제공할 뿐만 아니라, 유효활성 성분의 용해도와 체내에서의 이용 흡수율을 제고시켜 목표(target)로 하는 질환의 예방 및 개선 기능성 식품 조성물을 제공한다. The above object of the present invention was achieved by providing a swelling of a mixture of starch and rice bran combined with starch (FIG. 1). The above-mentioned means not only solves the problem of rice pulverization and provides foods with the effect of enhancing insulin secretion, but also improves the solubility of the active ingredients and the absorption rate of utilization in the body, thereby preventing and improving disease-targeted functional foods. To provide a composition.
본 발명의 일 실시양태(embodiment)에 따르면, 먼저 상기 오죽엽(도 2), 쌀눈 유래의 팽화물은 건조 분쇄한 오죽엽을 반복하여 볶고 가장 바람직하기로는 섭씨 90도에서 5분간 덖음처리하고 3분간 식히는 과정을 6회 반복한다(도 2). 또 그것의 95% 주정 에탄올로 추출한 추출액이 사용된다(도 4). 또 상기 오죽엽 추출물의 회수는 초음파 추출법, 여과법, 환류추출법 등 당업계의 통상적인 추출방법을 사용한다(도 3).According to one embodiment (embodiment) of the present invention, the above-mentioned bamboo shoots (Fig. 2), rice eye-derived puffs are repeatedly roasted and dried crushed bamboo shoots and most preferably steamed at 90 degrees Celsius for 5 minutes and 3 Repeat the process of cooling for 6 minutes (Fig. 2). Moreover, the extract extracted with 95% alcohol ethanol thereof is used (FIG. 4). In addition, the recovery of the bamboo leaf extract uses a conventional extraction method in the art, such as ultrasonic extraction, filtration, reflux extraction (Fig. 3).
본 발명의 일 실시양태에 따르면, 상기 오죽엽 유래의 폴리페놀 함유 추출물의 폴리페놀 함량 분석과 항산화능 분석은 HPLC(High performance liquid chromatography)를 이용하여 UV 검출기로 확인하였다.According to one embodiment of the present invention, polyphenol content analysis and antioxidant activity analysis of the polyphenol-containing extract derived from the bamboo shoots were confirmed by UV detector using HPLC (High performance liquid chromatography).
본 발명의 일 실시양태에 따르면, 상기 볶은 오죽엽 건조물과 쌀눈 또는 정제미강 혼합물의 제조시, 쌀눈에 대한 상기 추출물의 배합비는 1:10~10:1(v/v)이 바람직하고, 가장 바람직하게는 1:1(v/v)이다.According to an embodiment of the present invention, in the preparation of the roasted bamboo leaf dried and rice bran or refined rice bran mixture, the ratio of the extract to rice bran is preferably 1:10 to 10: 1 (v / v), most preferably Preferably 1: 1 (v / v).
본 발명의 일 실시양태에 따르면, 본 발명 식품 소재의 팽화를 용이하게 하기 위하여 상기 덖음 처리한 오죽엽 건조물과 쌀눈이 배합된 혼합물에 전분(starch)을 추가하여 혼합한다. 본 발명에 따르면, 상기 덖음 처리한 오죽엽 건조물과 쌀눈 또는 정제미강이 배합된 혼합물과 전분이 더 첨가된 조성물을 제조할 때 전분에 대한 오죽엽과 쌀눈 복합물(composite)의 바람직한 배합비는 중량비 1:20~1:1이며 가장 바람직하기는 1:5이다.According to one embodiment of the present invention, starch is added to the mixture of the dried bamboo shoot dried and rice flakes in order to facilitate the expansion of the food material of the present invention. According to the present invention, when preparing a mixture containing the dried bamboo shoots and rice snow or refined rice bran and the starch is added, the preferred blending ratio of the bamboo shoots and rice snow composites (composite) to starch is weight ratio 1: 20 to 1: 1, most preferably 1: 5.
본 발명의 일 실시양태에 따르면, 팽화는 식품업계에서 통상 사용하는 압출성형기를 이용하여 50~300 RPM의 속도와 섭씨 50~290도에서 초당 1~10g의 오죽엽 추출물의 쌀눈 코팅물과 전분의 혼합물에 정제수 0.1~10mL를 가수 반죽한 후에 수행할 수 있다. According to one embodiment of the present invention, puffing is performed by using an extruder commonly used in the food industry, at a rate of 50 to 300 RPM and 50 to 290 degrees Celsius, 1 to 10 g of perilla leaf extract of starch leaf extract and starch. 0.1-10 mL of purified water may be added to the mixture, followed by hydrolysis.
본 발명에 따르면, 압출성형기의 가장 바람직한 적정 속도는 130 RPM이고 가장 바람직한 적정 온도는 섭씨 130도이다. 가장 바람직한 혼합물의 적용량은 초당 7g이고 가장 바람직한 정제수의 적용량은 초당 0.7mL이다. 상기 오죽엽:쌀눈:전분의 바람직한 배합비는 1:1:20~1:1:1(w/w/w)이고, 가장 바람직한 배합비는 1:1:5(w/w/w)이다.According to the invention, the most preferred titration rate of the extruder is 130 RPM and the most preferred titration temperature is 130 degrees Celsius. The application amount of the most preferred mixture is 7 g per second and the application amount of the most preferred purified water is 0.7 mL per second. The compounding ratio of the above-mentioned bamboo shoots: rice eyes: starch is 1: 1: 20-1: 1: 1 (w / w / w), and the most preferable compounding ratio is 1: 1: 5 (w / w / w).
본 발명에 따르면, 본 발명 식품 소재 팽화물의 인슐린 분비 증진 효능을 검증하기 위하여 이용한 햄스터의 췌장에서 유래한 베타 세포인 HIT-T15 세포는 American Type Culture Collection (ATCC)에서 구입하여 사용하였다. HIT-T15 세포는 Ham’s F12K medium (Gibco-Invitrogen)에 10% horse serum, 2.5% fetal bovine serum (FBS), 1% penicillin/streptomycin을 첨가한 세포배양액을 사용하여 37℃ 습윤한 CO2 배양기 (5% CO2/95% air)에서 배양하였다. 세포가 배양 접시의 80% 정도 차면 phosphate-buffered saline (PBS, pH 7.4)으로 세포의 단층을 씻어내고 0.25% trypsin-2.65 mM EDTA를 처리하여 계대 배양하였고 배지는 2일마다 교환하였다.According to the present invention, HIT-T15 cells, which are beta cells derived from the pancreas of hamsters used for verifying the insulin secretion enhancement effect of the foodstuff swelling material of the present invention, were purchased from the American Type Culture Collection (ATCC). HIT-T15 cells were cultured at 37 ° C using a cell culture solution containing Ham's F12K medium (Gibco-Invitrogen), 10% horse serum, 2.5% fetal bovine serum (FBS) and 1% penicillin / streptomycin (5%). CO 2/95% air). When the cells were about 80% full of the culture dish, the monolayers of the cells were washed with phosphate-buffered saline (PBS, pH 7.4) and passaged with 0.25% trypsin-2.65 mM EDTA, and the medium was changed every two days.
본 발명에 따르면, 인슐린 분비 증진 효능을 검증하기 위하여, HIT-T15 cell의 인슐린 분비량은 Mouse Insulin ELISA Kit (Shibayagi)를 사용하여 측정하였다. HIT-T15 세포를 1 × 105 cells/well로 24-well plate에 분주하여 48시간 세포를 배양하였다. 48시간 배양 후 세포배양액을 제거하고 다양한 농도의 시험물질이 첨가된 1 mL Krebs-Ringer Bicarbonate Buffer (KRB buffer: 10 mM D-glucose, 0.49 mM MgCl2, 119.78 mM NaCl, 4.56 mM KCl, 0.7 mM Na2HPO4, 1.3 mM NaH2PO4, 14.99 mM NaHCO3)를 첨가하여 30분 동안 배양하였다. 세포가 condition한 KRB buffer를 수거하여 12,000 rpm에서 10분 동안 원심 분리한 다음 상층액을 취해 Mouse Insulin ELISA Kit를 사용하여 제조사가 제시한 방법에 따라 인슐린을 측정하였다.According to the present invention, in order to verify the effect of enhancing insulin secretion, insulin secretion of HIT-T15 cells was measured using Mouse Insulin ELISA Kit (Shibayagi). The cells were incubated for 48 hours by dispensing HIT-T15 cells into 24-well plates at 1 × 10 5 cells / well. After 48 hours of incubation, the cell culture medium was removed and 1 mL Krebs-Ringer Bicarbonate Buffer (KRB buffer: 10 mM D-glucose, 0.49 mM MgCl 2 , 119.78 mM NaCl, 4.56 mM KCl, 0.7 mM Na 2 HPO 4 , 1.3 mM NaH 2 PO 4 , 14.99 mM NaHCO 3 ) was added and incubated for 30 minutes. KRB buffer cells were collected, centrifuged at 12,000 rpm for 10 minutes, the supernatant was taken, and insulin was measured according to the manufacturer's method using a Mouse Insulin ELISA Kit.
본 발명의 일 실시양태(embodiment)에 따르면, 먼저 상기 오죽엽 유래의 폴리페놀 함유 추출물은 건조 분쇄한 오죽엽을 섭씨 120~250도에서 증기를 이용하여 증숙하고 그 건더기를 95% 주정 에탄올로 추출한 추출액과 오죽엽을 증기로 증숙시 그 침전액을 혼합한 것이 사용된다. According to one embodiment (embodiment) of the present invention, first, the polyphenol-containing extract derived from the bamboo shoots steamed dried crushed bamboo leaves at 120-250 degrees Celsius using steam and extracted the dry matter with 95% alcohol ethanol When the extract and steamed leaves are steamed, a mixture of the precipitates is used.
본 발명에 따르면, 오죽잎을 고온의 증기로 증숙하는 공정의 부가로써 오죽의 유효성분인 폴리페놀성분들이 세포구성물로부터 잘 분리해 나오게 하는 효과가 있고 또한 오죽잎 세포벽 조직을 파괴하거나 연화시켜 오죽의 세포내 성분의 추출효율을 높이는 효과가 있다. 또 수증지 추출 대신 가열하거나(덖음공정) 섭씨 120~250도에서 로스팅한 경우에도 유사한 효과가 있으나 증기증숙하는 것이 가장 바람직하다.According to the present invention, the addition of the process of steaming the bamboo leaves with high temperature steam has the effect of separating the polyphenol components, which are the active ingredients of bamboo, from the cell composition, and also destroying or softening the bamboo leaf cell wall tissues. It is effective to increase the extraction efficiency of intracellular components. In addition, if steam is extracted instead of steam extraction (roasting process) or roasted at 120-250 degrees Celsius, the effect is similar, but steam steaming is most preferred.
상기 오죽엽 추출물의 회수는 초음파 추출법, 여과법, 환류추출법 등 당업계의 통상적인 추출방법을 사용한다.Recovery of the cinnabar leaf extract uses a conventional extraction method in the art, such as ultrasonic extraction, filtration, reflux extraction.
본 발명의 일 실시양태에 따르면, 상기 오죽엽 유래의 폴리페놀 함유 추출물의 폴리페놀 함량 분석과 항산화능 분석은 HPLC(High performance liquid chromatography)를 이용하여 UV 검출기로 확인한다.According to one embodiment of the present invention, polyphenol content analysis and antioxidant activity analysis of the polyphenol-containing extract derived from the bamboo shoots are confirmed by UV detector using HPLC (High performance liquid chromatography).
본 발명의 일 실시양태에 따르면, 상기 오죽엽 유래의 폴리페놀 함유 추출물과 쌀눈 혼합물의 제조시, 쌀눈 또는 정제미강에 대한 상기 추출물의 배합비는 1:1000~1:10(v/v)이 바람직하고, 가장 바람직하게는 1:100(v/v)이다.According to one embodiment of the invention, the preparation ratio of the rice phenol or extract containing the polyphenol-containing extract derived from the bamboo shoot, the ratio of the extract to rice bran or refined rice bran is preferably 1: 1000 ~ 1:10 (v / v) And most preferably 1: 100 (v / v).
본 발명의 일 실시양태에 따르면, 본 발명 식품 소재의 팽화를 용이하게 하기 위하여 상기 오죽엽 유래의 폴리페놀 함유 추출물과 쌀눈이 배합 코팅된 혼합물에 감자전분, 옥수수전분, 고구마전분 또는 쌀전분 중에서 선택되며, 가장 바람직하기로는 옥수수 전분(corn starch)을 추가하여 혼합한다. 본 발명에 따르면, 상기 오죽엽 유래의 추출물과 쌀눈이 배합된 혼합물과 전분이 더 첨가된 조성물을 제조할 때 전분에 대한 오죽엽과 쌀눈 복합물(composite)의 바람직한 배합비는 중량비로 1:10~1:1이며 가장 바람직하기는 1:5이다.According to one embodiment of the present invention, in order to facilitate the swelling of the food material of the present invention is selected from potato starch, corn starch, sweet potato starch or rice starch in the mixture coating the rice phenol-derived polyphenol-containing extract and rice snow Most preferably, corn starch is added and mixed. According to the present invention, when preparing a mixture containing the extract and rice snow derived from the bamboo shoot and starch is added, the preferred blending ratio of the bamboo shoot and rice snow composite (composite) to starch is 1:10 to 1: by weight ratio: 1 and most preferably 1: 5.
본 발명의 일 실시양태에 따르면, 팽화는 식품업계에서 통상 사용하는 쌍축 압출성형기를 이용하여 500~3000 RPM의 속도와 섭씨 50~290도에서 초당 1~10g의 오죽엽 추출물의 쌀눈 코팅물과 전분의 혼합물에 정제수 1~10mL를 가수 반죽한 후에 수행할 수 있다. According to one embodiment of the present invention, puffing is a starch coating and starch coating of starch leaf extract of 1-10 g per second at a speed of 500-3000 RPM and 50-290 degrees Celsius using a twin screw extruder commonly used in the food industry. After mixing 1-10 mL of purified water with a mixture of water may be carried out.
본 발명에 따르면, 압출성형기의 바람직한 적정 속도는 1000 ~2000rpm, 가장바람직하게는 1500 rpm이고, 바람직한 적정 온도는 섭씨 120~140℃이고 가장 바람직하기로는 섭씨 130℃이다. 바람직한 혼합물의 적용량은 초당 7g이고 바람직하게는 5~10g이며 가장 바람직한 정제수의 적용량은 초당 0.7mL이고 바람직하게는 0.5~1.0mL이다. 상기 오죽엽 추출물의 쌀눈 코팅물과 전분의 혼합물의 오죽엽:쌀눈:전분의 바람직한 배합비는 1:1:20~1:1:1(w/w/w)이고, 가장 바람직한 배합비는 오죽엽:쌀눈:전분을 1:1:5(w/w/w)이다.According to the invention, the preferred titration rate of the extruder is 1000-2000 rpm, most preferably 1500 rpm, and the preferred titration temperature is 120-140 ° C. and most preferably 130 ° C. The preferred amount of the mixture is 7 g per second, preferably 5-10 g and the most preferred amount of purified water is 0.7 mL per second and preferably 0.5-1.0 mL. The ratio of the mixture of rice-eye coating and starch of the rice porridge leaf extract and starch is preferably in a ratio of 1: 1: 20 to 1: 1: 1 (w / w / w), and the most preferable compound is Rice eyes: starch is 1: 1: 5 (w / w / w).
본 발명에 따르면, 쌀눈에 정제미강을 더 포함하거나 쌀눈을 대체하여 정제미강이 별도로 사용될 수 있음은 물론이다. According to the present invention, the refined rice bran may be used separately by further comprising rice bran or replacing rice bran.
또한, 상기 본 발명에 따르면 쌀눈 또는 정제미강을 사용한 팽화제품에 5배의 정제수를 가수하여 통상의 추출방법으로 추출한 추출액을 식용음료 또는 동물용 음료로 제공할 수 있다. In addition, according to the present invention it can be provided as an edible beverage or an animal beverage by extracting by the usual extraction method by adding 5 times purified water to the puffed product using rice snow or refined rice bran.
본 발명에서 증기를 이용하여 덖음하거나 로스팅한 오죽엽 건조물과 쌀눈 및/또는 정제미강을 전분과 혼합한 것을 팽화하여 얻은 인슐린 분비 증진 기능성 식품 조성물은 종래 쌀눈 가공 식품의 산폐 문제를 해결하고 종래 오죽 단순 가공식품의 한계점을 극복할 수 있을 뿐만 아니라 인슐린 분비 증진의 뛰어난 효과가 있다.Insulin secretion enhanced functional food composition obtained by swelling the mixture of dried rice roasted or roasted with steam in the present invention and rice snow and / or refined rice bran with starch in the present invention solves the problem of the deterioration of conventional rice snow processed food and simple Not only can you overcome the limitations of processed foods, but it also has an excellent effect on improving insulin secretion.
도 1은 본 발명에 따른 덖은 오죽엽 및 쌀눈 및/또는 정제미강과 이에 전분을 추가하여서 된 혼합물(complex)을 팽화시킨 본 발명 최종 제품의 성상을 나타낸 사진도이다.Figure 1 is a photograph showing the appearance of the final product of the present invention inflated the complex (plexplex) by adding starch and rice snow and / or refined rice bran and starch in accordance with the present invention.
도 2는 본 발명에 따른 오죽(BB), 로스팅오죽(RBB) 및 팽화오죽을 보인 사진도이다.Figure 2 is a photograph showing the porridge (BB), roasting porridge (RBB) and bulging porridge according to the present invention.
도 3은 상기 오죽의 추출공정을 보인 사진도이다.Figure 3 is a photograph showing the extraction process of the porridge.
도 4는 오죽, 로스팅오죽 및 팽화오죽의 에탄올 추출물의 사진도이다.Figure 4 is a photograph of the ethanol extract of Oju, roasting porridge and puffed porridge.
이하 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명에 따르면, 덖은 오죽엽과 쌀눈 및/또는 정제미강을 전분과 혼합한 것을 팽화하여 기존 쌀눈 가공 식품의 산폐 문제를 해결하고 인슐린 분비 증진 개선 기능성 식품 조성물을 제공한다.According to the present invention, 덖 swells the mixture of starch leaves and rice snow and / or refined rice bran with starch to solve the problem of acid rice processed food and improve the insulin secretion enhancement functional food composition.
또한, 본 발명에 따르면, 오죽엽과 쌀눈 및/또는 정제미강에 함유된 유효성분의 용해도 및 체내 흡수율을 높인 식품 조성물을 제공한다. In addition, according to the present invention, there is provided a food composition with increased solubility and absorption in the body of the active ingredient contained in the bamboo shoots and rice snow and / or refined rice bran.
상기 덖음 처리한 오죽엽 건조물은 가장 바람직하게는 섭씨 90도에서 5분간 덖음 처리하고 3분간 식히는 과정을 6회 반복한 것이 사용된다.The dried bamboo shoots treated with the thinning is most preferably used by repetiting the cooling process for 5 minutes at 90 degrees Celsius and cooling for 3 minutes.
본 발명의 일 실시양태에 따르면, 상기 덖음 처리한 오죽엽 건조물과 쌀눈 및/또는 정제미강 혼합물의 제조 시 쌀눈에 대한 상기 오죽엽의 배합비는 가장 바람직하게는 1:1(v/v)이다.According to one embodiment of the present invention, the mixing ratio of the bamboo shoots to the rice snow in the preparation of the mixture of dried bamboo shoots and rice snow and / or refined rice bran is most preferably 1: 1 (v / v).
본 발명의 일 실시양태에 따르면, 팽화를 용이하게 하기 위하여 오죽엽 건조물과 쌀눈 및/또는 정제미강이 배합된 혼합물에 전분을 더 추가하여 혼합한다. 상기 오죽엽 건조물과 쌀눈이 배합된 혼합물과 전분이 더 첨가된 조성물을 제조할 때 전분에 대한 오죽엽과 쌀눈 및/또는 정제미강 복합물의 가장 바람직한 배합비는 1:5(w/w)이다.According to one embodiment of the present invention, starch is further added and mixed to the mixture of dried bamboo leaf and rice bran and / or refined rice bran to facilitate puffing. When preparing a mixture containing the dried dried bamboo leaf and rice snow and the starch is added, the most preferable compounding ratio of the bamboo shoot and rice snow and / or refined rice bran composite to starch is 1: 5 (w / w).
본 발명의 일 실시양태에 따르면, 팽화는 식품 업계에서 통상 사용하는 압출성형기를 이용하여 150 RPM의 속도와 섭씨 130도에서 초당 7g의 오죽엽, 쌀눈, 전분의 혼합물에 정제수 0.7mL를 가수하여 수행하였다. 상기 오죽엽, 쌀눈, 전분의 혼합물 간의 가장 바람직한 배합비는 오죽엽:쌀눈 및/또는 정제미강:옥수수전분 각 1:1:5(w/w/w)이다.According to one embodiment of the present invention, swelling is carried out by hydrolyzing 0.7 mL of purified water in a mixture of 7 g of bamboo leaf, rice snow, and starch per second at a speed of 150 RPM and 130 degrees Celsius using an extruder commonly used in the food industry. It was. The most preferable compounding ratio between the mixture of the bamboo shoots, rice eyes, and starch is 1: 1: 5 (w / w / w) for each of the bamboo shoots: rice eyes and / or refined rice bran: corn starch.
<실시예1> Example 1
본 발명 오죽엽 추출물, 쌀눈 또는 정제미강 및 전분 혼합물 제조Preparation of the present invention bamboo leaf extract, rice snow or refined rice bran and starch mixture
건조 분쇄한 오죽엽을 증기를 이용하여 100~290℃에서 5~10분간 증숙하여 그 건더기를 95% 주정 에탄올로 30분~3시간 동안 환류추출 하였다. 상기 단계에서 얻은 오죽엽 추출물과 다시 쌀눈(제품1시료) 또는 정제미강(제품2시료)을 배합하여 오죽엽 유래의 폴리페놀 추출물을 코팅하였다. 상기 단계에서 얻은 코팅물을 다시 전분과 배합한 혼합물을 얻고 이를 팽화하여 본 발명 오죽엽 추출물, 쌀눈 또는 정제미강 및 전분 혼합물의 팽화물을 제조하였다.The dried and crushed bamboo leaves were steamed at 100-290 ° C. for 5-10 minutes using steam, and the dried extract was refluxed with 95% alcohol ethanol for 30 minutes to 3 hours. The bamboo leaf extract obtained in the above step and rice snow (product 1 sample) or refined rice bran (product 2 sample) were combined to coat the polyphenol extract derived from the bamboo leaf. The coating obtained in the above step was again blended with starch to obtain a mixture and swelled to prepare a sintered cinnabar leaf extract, rice bran or refined rice bran and starch mixture of the present invention.
<실시예2>Example 2
상기 실시예1에 따라 제조된 오죽엽추출물+쌀눈+전분의 팽화물(제품1) 및 오죽엽추출물+정제미강+전분혼합물의 팽화물(제품2)을 5배 가수하여 105℃에서 45분간 열수추출하여 액상제품(제품3)을 제조하였다.  Five-fold hydrolysis of the puffed leaf (product 1) and puffed leaf extract + refined rice bran + starch mixture (product 2) prepared in accordance with Example 1 was hydrolyzed for 45 minutes at 105 ° C. Extraction to prepare a liquid product (product 3).
<실험예>Experimental Example
본 발명에 따르면, 본 발명 식품 소재 팽화물의 인슐린 분비 증진 효능을 검증하기 위하여 이용한 햄스터의 췌장에서 유래한 베타 세포인 HIT-T15 세포는 American Type Culture Collection (ATCC)에서 구입하여 사용하였다. HIT-T15 세포는 Ham’s F12K medium (Gibco-Invitrogen)에 10% horse serum, 2.5% fetal bovine serum (FBS), 1% penicillin/streptomycin을 첨가한 세포배양액을 사용하여 37℃ 습윤한 CO2 배양기 (5% CO2/95% air)에서 배양하였다. 세포가 배양 접시의 80% 정도 차면 phosphate-buffered saline (PBS, pH 7.4)으로 세포의 단층을 씻어내고 0.25% trypsin-2.65 mM EDTA를 처리하여 계대 배양하였고 배지는 2일마다 교환하였다.According to the present invention, HIT-T15 cells, which are beta cells derived from the pancreas of hamsters used for verifying the insulin secretion enhancement effect of the foodstuff swelling material of the present invention, were purchased from the American Type Culture Collection (ATCC). HIT-T15 cells were cultured at 37 ° C using a cell culture solution containing Ham's F12K medium (Gibco-Invitrogen), 10% horse serum, 2.5% fetal bovine serum (FBS) and 1% penicillin / streptomycin (5%). CO 2/95% air). When the cells were about 80% full of the culture dish, the monolayers of the cells were washed with phosphate-buffered saline (PBS, pH 7.4) and passaged with 0.25% trypsin-2.65 mM EDTA, and the medium was changed every two days.
본 발명에 따르면, 인슐린 분비 증진 효능을 검증하기 위하여 HIT-T15 세포의 인슐린 분비량은 Mouse Insulin ELISA Kit (Shibayagi)를 사용하여 측정하였다. HIT-T15 세포를 1 × 105 cells/well로 24-well plate에 분주하여 48시간 세포를 배양하였다. 48시간 배양 후 세포배양액을 제거하고 다양한 농도의 시험물질이 첨가된 1 mL Krebs-Ringer Bicarbonate Buffer (KRB buffer: 10 mM D-glucose, 0.49 mM MgCl2, 119.78 mM NaCl, 4.56 mM KCl, 0.7 mM Na2HPO4, 1.3 mM NaH2PO4, 14.99 mM NaHCO3)를 첨가하여 30분 동안 배양하였다. 세포가 condition한 KRB buffer를 수거하여 12,000 rpm에서 10분 동안 원심 분리한 다음 상층액을 취해 Mouse Insulin ELISA Kit를 사용하여 제조사가 제시한 방법에 따라 인슐린을 측정하였다.According to the present invention, insulin secretion of HIT-T15 cells was measured using Mouse Insulin ELISA Kit (Shibayagi) to verify the effect of enhancing insulin secretion. The cells were incubated for 48 hours by dispensing HIT-T15 cells into 24-well plates at 1 × 105 cells / well. After 48 hours of incubation, the cell culture medium was removed and 1 mL Krebs-Ringer Bicarbonate Buffer (KRB buffer: 10 mM D-glucose, 0.49 mM MgCl 2 , 119.78 mM NaCl, 4.56 mM KCl, 0.7 mM Na 2 HPO 4 , 1.3 mM NaH 2 PO 4 , 14.99 mM NaHCO 3 ) was added and incubated for 30 minutes. KRB buffer cells were collected, centrifuged at 12,000 rpm for 10 minutes, the supernatant was taken, and insulin was measured according to the manufacturer's method using a Mouse Insulin ELISA Kit.
본 발명에서 증기를 이용하여 덖음하거나 로스팅한 오죽엽 건조물과 쌀눈 및/또는 정제미강을 전분과 혼합한 것을 팽화하여 얻은 인슐린 분비 증진 기능성 식품 조성물은 종래 쌀눈 가공 식품의 산폐 문제를 해결하고 종래 오죽 단순 가공식품의 한계점을 극복할 수 있을 뿐만 아니라 인슐린 분비 증진의 뛰어난 효과가 있다.Insulin secretion enhanced functional food composition obtained by swelling the mixture of dried rice roasted or roasted with steam in the present invention and rice snow and / or refined rice bran with starch in the present invention solves the problem of the deterioration of conventional rice snow processed food and simple Not only can you overcome the limitations of processed foods, but it also has an excellent effect on improving insulin secretion.

Claims (11)

  1. 오죽엽을 덖는 단계와; 상기 단계에서 얻은 오죽엽과 쌀눈을 배합하는 단계와; 상기 단계에서 얻은 혼합물을 다시 전분과 배합한 혼합물을 얻고 이를 팽화한 것이 특징인 인슐린 분비 증진 기능성 식품 조성물.Pruning the leaves; Compounding the rice cake and rice snow obtained in the above step; Insulin secretion-enhancing functional food composition, characterized in that the mixture obtained in the above step is obtained by combining with the starch again and expanded.
  2. 제1항에 있어서,The method of claim 1,
    상기 오죽엽 건조물은 가장 바람직하게는 섭씨 90도에서 5분간 덖음 처리하고 3분간 식히는 과정을 6회 반복한 것을 특징으로 하는 식품 조성물.The dried bamboo leaf is most preferably a food composition, which is repeated six times the process of steaming for 5 minutes at 90 degrees Celsius and cooling for 3 minutes.
  3. 제1항에 있어서, The method of claim 1,
    상기 오죽엽은 오죽(Phyllostachys nigra Munro)을 포함하고, 건조분쇄한 것을 특징인 식품 조성물.The cinnabar leaf (Phyllostachys nigra Munro), the food composition, characterized in that the dry grinding.
  4. 제1항에 있어서, The method of claim 1,
    상기 쌀눈은 쌀눈에 정제미강이 더 포함된 것을 특징으로 하는 식품 조성물.The rice eye is a food composition, characterized in that the rice bran further comprises refined rice bran.
  5. 제1항에 있어서,The method of claim 1,
    상기 전분은 옥수수, 감자, 쌀전분 중에서 선택되는 것을 특징으로 하는 식품 조성물.The starch is a food composition, characterized in that selected from corn, potato, rice starch.
  6. 제1항에 있어서,The method of claim 1,
    상기 오죽엽과 쌀눈의 혼합물은 쌀눈에 대한 오죽엽의 배합비가 10:1~1:10(적정비는 1:1)인 것을 특징으로 하는 식품 조성물.The mixture of the rice porridge and rice snow is a food composition, characterized in that the mixing ratio of rice porridge to rice snow 10: 1 ~ 1:10 (titration ratio 1: 1).
  7. 제1항에 있어서,The method of claim 1,
    상기 오죽잎 쌀눈 복합물과 전분 혼합물을 제조할 때 전분에 대한 오죽잎 쌀눈 복합물의 비는 1:20~1:1(적정 비는 1:5)을 특징으로 하는 식품 조성물.When preparing the starch leaf rice-eye complex and starch mixture, the ratio of the starch leaf rice-eye complex to starch is characterized in that 1:20 ~ 1: 1 (titration ratio 1: 5).
  8. 제1항에 있어서,The method of claim 1,
    상기 팽화물은 쌍출 압출성형기를 이용하여 50~300 RPM(적정 속도는 150 RPM)의 속도와 섭씨 50~290도(적정온도 섭씨 130도)에서 초당 1~10 g(적정무게 7 g)의 오죽쌀눈전분 혼합물을 물 0.1~10 mL(적정부피 0.7 mL)를 넣어 팽화한 식품 조성물.The swelling is 1 to 10 g per second (appropriate weight 7 g) at a speed of 50 ~ 300 RPM (suitable speed is 150 RPM) and 50 ~ 290 degrees Celsius (130 degrees Celsius suitable temperature) using a twin extruder. A food composition in which rice snow starch mixture is expanded with 0.1-10 mL of water (0.7 mL of red blood).
  9. 제1항에 있어서,The method of claim 1,
    상기 팽화물은 분말단위로 분쇄하지 않고 적정크기로 절단하거나 또는 분말단위로 분쇄한 것을 특징으로 하는 식품 조성물.The puffed product is a food composition, characterized in that the cut to the appropriate size or pulverized in powder units without grinding in powder units.
  10. 제1항에 있어서,The method of claim 1,
    상기 팽화물을 70% 에탄올로 3회 반복 환류추출한 후 rotary evaporator로 농축한 추출물은 진공 건조기와 oven vaccum으로 완전 건조한 것을 특징으로 하는 식품 조성물.After extracting the reflux three times reflux with 70% ethanol and concentrated with a rotary evaporator is a food composition, characterized in that completely dried in a vacuum dryer and oven vaccum.
  11. 제10항에 있어서,The method of claim 10,
    상기 추출물은 HIT-T15 세포의 인슐린 분비 증진 효과를 나타내는 것을 특징으로 하는 식품 조성물.The extract is a food composition, characterized in that to show the effect of enhancing insulin secretion of HIT-T15 cells.
PCT/KR2018/004887 2017-06-15 2018-04-26 Puffed food composition containing rice germ and phyllostachys nigra leaf complex of which insulin secretion effect is maximized by low-temperature puffing technology WO2018230838A1 (en)

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