KR102454480B1 - Manufacturing method for snack composition using Cedrela sinensis and Cynanchum wilfordii - Google Patents
Manufacturing method for snack composition using Cedrela sinensis and Cynanchum wilfordii Download PDFInfo
- Publication number
- KR102454480B1 KR102454480B1 KR1020200037661A KR20200037661A KR102454480B1 KR 102454480 B1 KR102454480 B1 KR 102454480B1 KR 1020200037661 A KR1020200037661 A KR 1020200037661A KR 20200037661 A KR20200037661 A KR 20200037661A KR 102454480 B1 KR102454480 B1 KR 102454480B1
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- KR
- South Korea
- Prior art keywords
- fermented
- bamboo shoots
- shoots
- baeksuo
- white
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/02—Foamed, gas-expanded or cellular products
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- 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
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- 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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
- C12R2001/25—Lactobacillus plantarum
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- Health & Medical Sciences (AREA)
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Abstract
본 발명은 참죽나무순과 백수오를 이용한 스낵 조성물의 제조 방법에 관한 것으로서, 더욱 상세히는 참죽나무순과 백수오를 이용하여 제조된 항산화 및 항염증 효능을 제공하는 건강식 스낵 조성물의 제조 방법에 관한 것이다. 본 발명은 참죽나무순과 백수오를 각각 분쇄하여 얻어진 각 분말에 물과 당화액을 첨가한 후 미생물을 접종 및 발효시켜 얻어진 참죽나무순 발효물과 백수오 발효물을 혼합하고, 이러한 혼합을 통해 얻어진 혼합물에 부원료를 배합한 후 팽화시켜 제조된 건강식 스낵 조성물을 제공함으로써, 기존 스낵류와 달리 참죽나무순과 백수오를 통해 다양한 영양성분을 가지면서 항염증 효능 및 항산화 효능과 혈액 순환 개선 효능을 제공할 수 있는 스낵 조성물을 제공할 수 있을 뿐만 아니라 미생물에 의한 발효 기술을 통해 스낵 조성물에 포함된 영양성분의 체내 흡수율을 높여 생리활성 효과를 증가시킬 수 있는 건강식 스낵 조성물을 제공할 수 있는 효과가 있다.The present invention relates to a method for preparing a snack composition using quince shoots and white sorghum, and more particularly, to a method for preparing a healthy snack composition that provides antioxidant and anti-inflammatory effects prepared by using quince shoots and baeksuo. The present invention is a mixture of fermented bamboo shoots obtained by inoculating and fermenting microorganisms after adding water and saccharification solution to each powder obtained by pulverizing bamboo shoots and baeksuo, respectively, and fermented baeksuo, obtained through such mixing. By providing a healthy snack composition prepared by mixing auxiliary ingredients with the mixture and expanding it, unlike existing snacks, it can provide anti-inflammatory, antioxidant, and blood circulation improving effects while having various nutritional ingredients through bamboo shoots and baeksuo. There is an effect that not only can provide a snack composition, but also provide a healthy snack composition that can increase the physiological activity effect by increasing the absorption rate of nutrients included in the snack composition through the fermentation technology by microorganisms.
Description
본 발명은 참죽나무순과 백수오를 이용한 스낵 조성물의 제조 방법에 관한 것으로서, 더욱 상세히는 참죽나무순과 백수오를 이용하여 제조된 항산화 및 항염증 효능을 제공하는 건강식 스낵 조성물의 제조 방법에 관한 것이다.The present invention relates to a method for preparing a snack composition using quince shoots and white sorghum, and more particularly, to a method for preparing a healthy snack composition that provides antioxidant and anti-inflammatory effects prepared by using quince shoots and baeksuo.
스낵류는 취식이 간편하고 단맛이 풍부하여 누구나 선호하는 과자로서, 섭취 편의성과 풍부한 단맛으로 인해 섭취가 늘고 있다.Snacks are easy to eat and have a rich sweetness, which is why they are favored by everyone. Their consumption is increasing due to their convenience and rich sweetness.
그러나, 일반적으로 판매되는 스낵류를 구성하는 성분은 대부분이 탄수화물과 지방, 염류 등으로 구성되어 있어 영양의 불균형과 성인병, 비만 등을 초래하는 문제점이 있다.However, most of the ingredients constituting snacks sold in general are composed of carbohydrates, fats, salts, etc., and thus there is a problem that causes nutritional imbalance, adult diseases, obesity, and the like.
따라서, 기존의 스낵류의 문제점을 개선하여 건강식으로서의 스낵류 개발에 대한 필요성이 증대되고 있다.Therefore, the need for developing snacks as a health food by improving the problems of the existing snacks is increasing.
본 발명은 참죽나무순과 백수오의 분말에 물과 당화액을 첨가 후 미생물을 접종하여 발효시킨 발효물에 각종 부원료를 첨가한 뒤 팽화시켜 스낵 조성물을 제조함으로써, 항산화 및 항염증 효능을 제공하는 건강식 스낵을 제공하는데 그 목적이 있다.The present invention provides antioxidant and anti-inflammatory effects by adding water and saccharification solution to the powder of Japanese bamboo shoots and white sorghum, then adding various auxiliary materials to the fermented product by inoculating microorganisms to prepare a snack composition by swelling it. The purpose is to provide healthy snacks.
본 발명의 실시예에 따른 참죽나무순과 백수오를 이용한 스낵 조성물의 제조 방법은, 참죽나무순을 분말화한 제 1 분말과 백수오를 분말화한 제 2 분말을 준비하는 분말화 단계와, 상기 제 1 분말에 물과 당화액을 1:1의 비율로 첨가하여 참죽나무순 당화액을 제조하고, 상기 제 2 분말에 물과 당화액을 1:1의 비율로 첨가하여 백수오 당화액을 제조하는 당화 단계와, 상기 참죽나무순 당화액 및 백수오 당화액을 멸균 후 락토바실러스 플란타럼(Lactobacillus platarum)의 균주를 상기 참죽나무순 당화액 및 백수오 당화액 각각에 2 ~ 3중량%로 접종하여 30℃ ~ 40℃에서 발효하는 발효 단계와, 상기 발효 단계를 통해 얻어진 참죽나무순 발효물과 백수오 발효물을 혼합한 혼합물에 현미, 찰보리, 흑미 및 약콩을 미리 설정된 비율로 첨가하여 배합한 배합물을 제조하는 배합 단계 및 상기 배합물을 190 ~ 250℃에서 3 ~ 8초 동안 팽화시켜 스낵 조성물을 제조하는 팽화 단계를 포함할 수 있다.A method for producing a snack composition using a bamboo shoot and baekshuo according to an embodiment of the present invention comprises a powdering step of preparing a first powder obtained by pulverizing a bamboo shoot and a second powder obtained by pulverizing a white sagebrush; Water and saccharification solution are added to 1 powder in a ratio of 1:1 to prepare a saccharification solution of bamboo shoots, and water and saccharification solution are added to the second powder in a ratio of 1:1 to prepare a saccharification solution of white water. After the saccharification step and sterilization of the saccharification solution of bamboo shoots and saccharification of white sorghum, a strain of Lactobacillus platarum is inoculated into each of the saccharification solution of bamboo shoots and saccharification of baeksuo at 2 to 3% by weight. A fermentation step of fermenting at 30 ° C to 40 ° C, and adding brown rice, barley barley, black rice and green beans in a preset ratio to a mixture of fermented bamboo shoots and fermented baeksuo obtained through the fermentation step. A compounding step of preparing a formulation and a swelling step of preparing a snack composition by swelling the formulation at 190 to 250° C. for 3 to 8 seconds.
본 발명과 관련된 일 예로서, 상기 당화 단계는, 상기 참죽나무순 당화액과 백수오 당화액이 각각 4 ~ 6Brix가 되도록 제조하는 것을 특징으로 할 수 있다.As an example related to the present invention, in the saccharification step, it may be characterized in that the saccharification solution of the bamboo shoots and the saccharification solution of the white oak tree are prepared to be 4 to 6 Brix, respectively.
본 발명과 관련된 일 예로서, 상기 발효 단계는, 상기 참죽나무순 당화액의 2.5 중량%로 상기 참죽나무순 당화액에 상기 균주를 접종한 후 35℃에서 3일간 발효하여 상기 참죽나무순 발효물을 얻고, 상기 백수오 당화액의 2.5 중량%로 상기 백수오 당화액에 상기 균주를 접종한 후 35℃에서 3일간 발효하여 상기 백수오 발효물을 얻는 것을 특징으로 할 수 있다.As an example related to the present invention, in the fermentation step, after inoculating the strain in the saccharified solution of the bamboo shoots at 2.5% by weight of the saccharified solution of the bamboo shoots, fermentation is performed at 35° C. for 3 days, and the fermented product of the bamboo shoots , and inoculating the strain with 2.5% by weight of the white water saccharified solution, and then fermenting at 35° C. for 3 days to obtain the fermented white water cucumber.
본 발명과 관련된 일 예로서, 상기 배합 단계는, 상기 혼합물 2 ~ 5 중량%에, 상기 현미 65 ~ 70 중량%, 상기 찰보리 13 ~ 17 중량%, 상기 흑미 5 ~ 10 중량% 및 상기 약콩 3 ~ 8 중량%을 첨가하여 배합하는 것을 특징으로 할 수 있다.As an example related to the present invention, the blending step is, in 2 to 5% by weight of the mixture, 65 to 70% by weight of the brown rice, 13 to 17% by weight of the barley, 5 to 10% by weight of the black rice, and 3 to the green rice It may be characterized in that it is formulated by adding 8% by weight.
본 발명과 관련된 일 예로서, 상기 팽화 단계는, 상기 배합물을 가압하지 않고 가열만 하여 팽화시키는 것을 특징으로 할 수 있다.As an example related to the present invention, the swelling step may be characterized in that the compound is expanded by heating only without pressurizing the compound.
본 발명은 참죽나무순과 백수오를 각각 분쇄하여 얻어진 각 분말에 물과 당화액을 첨가한 후 미생물을 접종 및 발효시켜 얻어진 참죽나무순 발효물과 백수오 발효물을 혼합하고, 이러한 혼합을 통해 얻어진 혼합물에 부원료를 배합한 후 팽화시켜 제조된 건강식 스낵 조성물을 제공함으로써, 기존 스낵류와 달리 참죽나무순과 백수오를 통해 다양한 영양성분을 가지면서 항염증 효능 및 항산화 효능과 혈액 순환 개선 효능을 제공할 수 있는 스낵 조성물을 제공할 수 있을 뿐만 아니라 미생물에 의한 발효 기술을 통해 스낵 조성물에 포함된 영양성분의 체내 흡수율을 높여 생리활성 효과를 증가시킬 수 있는 건강식 스낵 조성물을 제공할 수 있는 효과가 있다.The present invention is a mixture of fermented bamboo shoots obtained by inoculating and fermenting microorganisms after adding water and saccharification solution to each powder obtained by pulverizing bamboo shoots and baeksuo, respectively, and fermented baeksuo, obtained through such mixing. By providing a healthy snack composition prepared by mixing auxiliary ingredients with the mixture and expanding it, unlike existing snacks, it can provide anti-inflammatory, antioxidant, and blood circulation improving effects while having various nutritional ingredients through bamboo shoots and baeksuo. There is an effect that not only can provide a snack composition, but also provide a healthy snack composition that can increase the physiological activity effect by increasing the absorption rate of nutrients included in the snack composition through the fermentation technology by microorganisms.
도 1은 본 발명의 실시예에 따른 참죽나무순과 백수오를 이용한 스낵 조성물의 제조 방법에 대한 순서도.
도 2 및 도 3은 본 발명의 실시예에 따른 참죽나무순 발효 추출물과 백수오 발효 추출물의 이화학적 실험 결과를 나타낸 도면.
도 4는 본 발명의 실시예에 따른 참죽나무순 발효 추출물과 백수오 발효 추출물의 총 폴리페놀 함량에 대한 실험 결과를 나타낸 도면.
도 5는 본 발명의 실시예에 따른 참죽나무순 발효 추출물과 백수오 발효 추출물의 ABTS radical 소거활성에 대한 실험 결과를 나타낸 도면.
도 6은 본 발명의 실시예에 따른 참죽나무순 발효 추출물과 백수오 발효 추출물의 DPPH radical 소거활성에 대한 실험 결과를 나타낸 도면.
도 7 및 도 8은 본 발명의 실시예에 따른 참죽나무순 발효 추출물과 백수오 발효 추출물의 항염증 및 세포독성 결과에 대한 실험 결과를 나타낸 도면.1 is a flow chart for a method of manufacturing a snack composition using a bamboo shoot and baeksuo according to an embodiment of the present invention.
2 and 3 are diagrams showing the physicochemical test results of the fermented extracts of bamboo shoots and fermented baeksuo fermented extracts according to an embodiment of the present invention.
Figure 4 is a view showing the results of experiments on the total polyphenol content of the fermented extract of bamboo shoots and fermented baeksuo fermented extracts according to an embodiment of the present invention.
Figure 5 is a view showing the experimental results for the ABTS radical scavenging activity of the fermented extracts of bamboo shoots and baeksuo fermented extracts according to an embodiment of the present invention.
Figure 6 is a view showing the experimental results for the DPPH radical scavenging activity of the fermented extracts of bamboo shoots and baeksuo fermented extracts according to an embodiment of the present invention.
7 and 8 are diagrams showing the experimental results for the anti-inflammatory and cytotoxicity results of the fermented extract and baeksuo ferment extract according to an embodiment of the present invention.
본 발명에서 사용되는 기술적 용어는 단지 특정한 실시예를 설명하기 위해 사용된 것으로, 본 발명을 한정하려는 의도가 아님을 유의해야 한다. 또한, 본 발명에서 사용되는 기술적 용어는 본 발명에서 특별히 다른 의미로 정의되지 않는 한, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 의미로 해석되어야 하며, 과도하게 포괄적인 의미로 해석되거나, 과도하게 축소된 의미로 해석되지 않아야 한다. 또한, 본 발명에서 사용되는 기술적인 용어가 본 발명의 사상을 정확하게 표현하지 못하는 잘못된 기술적 용어일 때에는 당업자가 올바르게 이해할 수 있는 기술적 용어로 대체되어 이해되어야 할 것이다. 또한, 본 발명에서 사용되는 일반적인 용어는 사전에 정의되어 있는 바에 따라, 또는 전후 문맥상에 따라 해석되어야 하며, 과도하게 축소된 의미로 해석되지 않아야 한다.It should be noted that the technical terms used in the present invention are only used to describe specific embodiments, and are not intended to limit the present invention. In addition, the technical terms used in the present invention should be interpreted as meanings generally understood by those of ordinary skill in the art to which the present invention belongs, unless otherwise defined in the present invention, and excessively comprehensive It should not be construed as a human meaning or in an excessively reduced meaning. In addition, when the technical term used in the present invention is an incorrect technical term that does not accurately express the spirit of the present invention, it should be understood by being replaced with a technical term that can be correctly understood by those skilled in the art. In addition, general terms used in the present invention should be interpreted as defined in advance or according to the context before and after, and should not be interpreted in an excessively reduced meaning.
또한, 본 발명에서 사용되는 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한 복수의 표현을 포함한다. 본 발명에서 "구성된다" 또는 "포함한다" 등의 용어는 발명에 기재된 여러 구성 요소들 또는 여러 단계를 반드시 모두 포함하는 것으로 해석되지 않아야 하며, 그 중 일부 구성 요소들 또는 일부 단계들은 포함되지 않을 수도 있고, 또는 추가적인 구성 요소 또는 단계들을 더 포함할 수 있는 것으로 해석되어야 한다.Also, the singular expression used in the present invention includes the plural expression unless the context clearly dictates otherwise. In the present invention, terms such as "consisting of" or "comprising" should not be construed as necessarily including all of the various components or various steps described in the invention, and some components or some steps may not be included. It should be construed that it may further include additional components or steps.
또한, 본 발명에서 사용되는 제 1, 제 2 등과 같이 서수를 포함하는 용어는 구성 요소들을 설명하는데 사용될 수 있지만, 구성 요소들은 용어들에 의해 한정되어서는 안 된다. 용어들은 하나의 구성 요소를 다른 구성 요소로부터 구별하는 목적으로만 사용된다. 예를 들어, 본 발명의 권리 범위를 벗어나지 않으면서 제 1 구성 요소는 제 2 구성 요소로 명명될 수 있고, 유사하게 제 2 구성 요소도 제 1 구성 요소로 명명될 수 있다.Also, terms including ordinal numbers such as first, second, etc. used in the present invention may be used to describe the components, but the components should not be limited by the terms. The terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, a first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component.
이하, 첨부된 도면을 참조하여 본 발명에 따른 바람직한 실시예를 상세히 설명하되, 도면 부호에 관계없이 동일하거나 유사한 구성 요소는 동일한 참조 번호를 부여하고 이에 대한 중복되는 설명은 생략하기로 한다.Hereinafter, a preferred embodiment according to the present invention will be described in detail with reference to the accompanying drawings, but the same or similar components are given the same reference numerals regardless of the reference numerals, and the redundant description thereof will be omitted.
또한, 본 발명을 설명함에 있어서 관련된 공지 기술에 대한 구체적인 설명이 본 발명의 요지를 흐릴 수 있다고 판단되는 경우 그 상세한 설명을 생략한다. 또한, 첨부된 도면은 본 발명의 사상을 쉽게 이해할 수 있도록 하기 위한 것일 뿐, 첨부된 도면에 의해 본 발명의 사상이 제한되는 것으로 해석되어서는 아니 됨을 유의해야 한다.In addition, in the description of the present invention, if it is determined that a detailed description of a related known technology may obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, it should be noted that the accompanying drawings are only for easy understanding of the spirit of the present invention, and should not be construed as limiting the spirit of the present invention by the accompanying drawings.
이하, 도면을 참조하여 본 발명의 상세 실시예를 설명한다.Hereinafter, detailed embodiments of the present invention will be described with reference to the drawings.
도 1은 본 발명에 따른 참죽나무순과 백수오를 이용한 스낵 조성물의 제조 방법에 대한 순서도이다.1 is a flow chart for a method of manufacturing a snack composition using a bamboo shoot and baeksuo according to the present invention.
우선, 참죽나무순과 백수오 각각을 건조한 후 분쇄하여 참죽나무순을 분말화한 제 1 분말과 백수오를 분말화한 제 2 분말을 준비한다(S1).First, a first powder obtained by pulverizing a bamboo shoot and a second powder obtained by pulverizing a white oak shoot is prepared by drying and pulverizing each of the bamboo shoots and white oak shoots (S1).
이때, 제 1 분말은 4월부터 참죽나무에서 10cm 이내 순을 채취하여 55 ~ 65℃(바람직하게는, 60℃)에 5시간 열풍건조한뒤 파쇄하여 제조되는 것이 바람직하다.At this time, the first powder is preferably prepared by collecting the shoots within 10 cm from the oak tree from April, drying them in hot air at 55 ~ 65 ℃ (preferably 60 ℃) for 5 hours, and then crushing them.
또한, 본 발명에서 이용하는 상기 참죽나무(Cedrela sinensis)는 멀구슬나무과의 낙엽활엽교목으로 중국이 원산지이며 중부이남, 해발 500m 이하의 마을과 산책로 등에 주로 생육하는 나무로 햇빛이 잘 드는 양지에서 자란다. In addition, the oak tree (Cedrela sinensis) used in the present invention is a deciduous broad-leaved arboreous tree of the mulberry family, native to China, and is a tree that mainly grows in the south central, villages and trails of 500 m or less above sea level, and grows in sunny places.
또한, 상기 참죽나무는 특유의 향 때문에 병충해에도 잘 견디기 때문에 향춘수(香椿樹)로 불리며 영남지방에 많이 재배되며, 예로부터 민간에서는 참죽나무에 독성이 없고 종기와 위장질환을 억제해주는 효과가 있다고 알려져 약용식물로 많이 사용되고 있다.In addition, the oak tree is called Hyangchunsu (香椿樹) because it tolerates diseases and insects well because of its unique scent, and is widely cultivated in the Yeongnam region. It is known and widely used as a medicinal plant.
또한, 상기 참죽나무의 새순과 작은 잎은 사찰에서 주로 소비되던 식재료로 사용되며, 참죽나무의 줄기와 뿌리는 수렴제로 사용하며 열매는 차로 복용한다.In addition, the shoots and small leaves of the oak tree are used as ingredients that were mainly consumed in temples, the stems and roots of the oak tree are used as astringents, and the fruits are taken as tea.
또한, 참죽나무에는 칼슘과 인, 철과 같은 무기질이 다량 함유되어 있으며 비타민 A, C 그리고 나이아신이 포함 되어 있고, 참죽나무 새순 100g에는 칼슘 946 mg이 함유되어 있어 고칼슘 식품이다.In addition, bamboo shoots contain a large amount of minerals such as calcium, phosphorus, and iron, and contain vitamins A, C, and niacin.
또한, 참죽나무 잎의 항염증 및 진통효과, 참죽나무 잎 추출물의 flavonoids 성분 분석 및 생리활성 효과, 참죽나무 새순의 항산화 효과 등의 연구 보고가 되어있다. In addition, studies have been reported on the anti-inflammatory and analgesic effects of oak leaves, analysis of flavonoids components and physiological activity effects of bamboo leaf extracts, and antioxidant effects of bamboo shoots.
또한, 한방에서는 참죽나무의 잎을 춘엽(春葉) 또는 향춘엽(香椿葉)으로 부르며 소염, 해독, 살충의 효능이 있어 장염, 이질, 개선(疥癬) 등의 치료에 이용된다.In addition, in oriental medicine, the leaves of the oak tree are called chunyeop (春葉) or hyangchunyeop (香椿葉) and have anti-inflammatory, detoxifying, and insecticidal effects and are used to treat enteritis, dysentery, and improvement (疥癬).
또한, 참죽나무의 뿌리의 껍질을 춘근피(春根皮)라하여 장풍변혈(腸風便血), 적백리(赤白痢), 혈붕, 치루 등의 치료에 이용되며, 참죽나무의 열매는 향춘자(香椿子)라하여 대변하혈, 장풍사혈(腸風瀉血), 관절염 등의 치료에 이용된다. In addition, the bark of the root of the oak tree is called Chungeunpi (春根皮), and it is used for the treatment of intestinal flu, red baekri (赤白痢), bloodbung, and fistula. It is called 香椿子) and is used in the treatment of fecal hypohyeol, intestinal pungsahyeol, and arthritis.
또한, 상기 제 2 분말은 5월에 파종하여 11월 채취한 1년생 백수오 중 뿌리직경 2 ~ 3cm인 것을 선별하여 제조되는 것이 바람직하며, 선별된 백수오를 55 ~ 65℃(바람직하게는, 60℃)에서 3일간 열풍건조한 후 파쇄하여 제조되는 것이 바람직하다.In addition, the second powder is preferably prepared by selecting those with a root diameter of 2 to 3 cm among first-year white oaks sown in May and harvested in November, and the selected white oaks at 55 ~ 65 ° C (preferably, 60 It is preferable to be prepared by crushing after drying in hot air for 3 days at ℃).
이때, 본 발명에서 이용되는 상기 백수오(Cynanchum wilfordii)는 박주과리과에 속하는 은조롱의 덩이뿌리로 일본과 중국, 한국 등 아시아지역에 서식하며, 이명으로는 은조롱, 큰조롱, 백수오라 불리며, 적하수오 (Polygoni mulyiflori Radix)와 혼용되기 쉬우나 식물학적기원이 다른 식물이다.At this time, the Cynanchum wilfordii used in the present invention is the tuber root of the silver gourd belonging to the family Bacillus family, and it inhabits Asian regions such as Japan, China, and Korea. It is easy to be used interchangeably with Polygoni mulyiflori Radix, but it is a plant with a different botanical origin.
상기 백수오의 주성분으로는 acetovanillone, wilfoside K1N, geniposide, cynandione A, conduritol F 등이 있으며, 자양(滋養), 강장(强壯), 보혈(補血), 익정(益精), 소종(消腫) 등의 효능이 알려져 있다.The main ingredients of Baeksuo include acetovanillone, wilfoside K1N, geniposide, cynandione A, conduritol F, etc. is known for its efficacy.
한편, 상기 제 1 분말에 물과 당화액을 1:1의 비율로 첨가하여 참죽나무순 당화액을 제조하고, 상기 제 2 분말에 물과 당화액을 1:1의 비율로 첨가하여 백수오 당화액을 제조한다(S2).On the other hand, water and saccharification solution are added to the first powder in a ratio of 1:1 to prepare a saccharification solution of bamboo shoots, and water and saccharification solution are added to the second powder in a ratio of 1:1 to saccharify white water cucumber. A liquid is prepared (S2).
이때, 당화액은 물과 엿기름을 혼합하여 3 ~ 5시간 동안 중탕에 가열한 후 천에 걸러 여과하여 제조될 수 있다.At this time, the saccharification solution can be prepared by mixing water and malt, heating it in a bath for 3 to 5 hours, and then filtering it through a cloth.
또한, 상기 제 1 분말이 30g일 때 물 250mL와 당화액 250mL가 상기 제 1 분말에 첨가되도록 하는 비율로 상기 제 1 분말에 물과 당화액을 첨가하여 참죽나무순 당화액을 제조하고, 제 2 분말 역시 30g일 때 물 250mL와 당화액 250mL가 상기 제 2 분말에 첨가되도록 하는 비율로 상기 제 1 분말에 물과 당화액을 첨가하여 백수오 당화액을 제조할 수 있다.In addition, when the first powder is 30 g, water and saccharification solution are added to the first powder in a ratio such that 250 mL of water and 250 mL of saccharification solution are added to the first powder to prepare a saccharified solution of bamboo shoots, and the second When the powder is also 30 g, water and saccharification solution may be added to the first powder at a ratio such that 250 mL of water and 250 mL of saccharification solution are added to the second powder to prepare a white water saccharification solution.
또한, 상기 참죽나무순 당화액과 백수오 당화액이 각각 4Brix ~ 6Brix가 되도록 제조할 수 있으며, 바람직하게는 상기 참죽나무순 당화액과 백수오 당화액이 각각 5Brix가 되도록 제조하는 것이 바람직하다.In addition, the saccharification solution of the bamboo shoots and the saccharification solution of white oak tree can be prepared to be 4Brix to 6Brix, respectively, and preferably, the saccharification solution of the bamboo shoots and the saccharification solution of the white oak tree is 5Brix, respectively.
다음, 상기 참죽나무순 당화액 및 백수오 당화액을 멸균 후 락토바실러스 플란타럼(Lactobacillus plantarum)의 균주를 상기 참죽나무순 당화액 및 백수오 당화액 각각에 2 ~ 3중량%로 접종하여 30℃ ~ 40℃에서 발효하는 발효 단계를 거친다(S3).Next, after sterilizing the bamboo shoot saccharification solution and white oak saccharification solution, a strain of Lactobacillus plantarum was inoculated into each of the bamboo shoot saccharification solution and white oak saccharification solution at 2 to 3% by weight to 30 A fermentation step of fermenting at ℃ ~ 40℃ (S3).
이때, 상기 발효 단계에서, 상기 참죽나무순 당화액의 2.5 중량%로 상기 참죽나무순 당화액에 상기 균주를 접종한 후 35℃에서 3일간 발효하여 상기 참죽나무순 발효물을 얻고, 상기 백수오 당화액의 2.5 중량%로 상기 백수오 당화액에 상기 균주를 접종한 후 35℃에서 3일간 발효하여 상기 백수오 발효물을 얻는 것이 바람직하다.At this time, in the fermentation step, after inoculating the strain in the saccharified solution of the bamboo shoots at 2.5% by weight of the saccharified solution of the bamboo shoots, the fermented product of the bamboo shoots is obtained by fermentation at 35° C. It is preferable to inoculate the strain with 2.5 wt% of the saccharified solution and then ferment at 35° C. for 3 days to obtain the fermented product of Baeksooo.
이를 통해, 참죽나무순 및 백수오와 같이 복합물질(complex compound)로 구성된 천연물의 체내 흡수율이 떨어지는 문제점을 상기 락토바실러스 플란타럼으로 이루어진 프로바이오틱스 균주를 이용하여 발효시키는 발효 과정을 적용함으로써, 참죽나무순과 백수오가 가진 영양성분의 체내 흡수율을 크게 증가시킬 수 있다.Through this, by applying a fermentation process of fermenting the problem that the absorption rate of natural products composed of complex compounds, such as oak shoots and baeksuo, into the body is decreased using the probiotic strain composed of Lactobacillus plantarum, It can greatly increase the absorption rate of nutrients in Sunflower and Baeksuo.
이후, 상기 발효 단계를 통해 얻어진 참죽나무순 발효물과 백수오 발효물을 혼합한 혼합물에 현미, 찰보리, 흑미 및 약콩을 미리 설정된 비율로 첨가하여 배합한 배합물을 제조한다(S4).Thereafter, brown rice, barley barley, black rice and green beans are added in a preset ratio to a mixture of fermented bamboo shoots and fermented baeksuo obtained through the fermentation step to prepare a blended mixture (S4).
이때, 상기 혼합물 2 ~ 5 중량%에, 상기 현미 65 ~ 70 중량%, 상기 찰보리 13 ~ 17 중량%, 흑미 5 ~ 10 중량%, 약콩 3 ~ 8 중량%을 첨가한 후 배합하여 배합물을 제조할 수 있다.At this time, to 2 to 5% by weight of the mixture, 65 to 70% by weight of the brown rice, 13 to 17% by weight of the barley, 5 to 10% by weight of black rice, and 3 to 8% by weight of green beans are added and then blended to prepare a mixture. can
바람직하게는, 상기 혼합물 3 중량%에, 상기 현미 66.9 중량%, 상기 찰보리 15 중량%, 상기 흑미 7 중량%, 상기 약콩 5 중량%를 첨가하여 배합하는 것이 바람직하다.Preferably, to 3 wt% of the mixture, 66.9 wt% of the brown rice, 15 wt% of the barley, 7 wt% of the black rice, and 5 wt% of the green soybean are added and blended.
또한, 상기 현미, 찰보리, 흑미 및 약콩은 각각 분쇄하여 분말화한 곡물 가루일 수 있으며, 일례로, 상기 현미는 현미 가루(또는 현미 분말), 상기 찰보리는 찰보리 가루(또는 찰보리 분말), 상기 흑미는 흑미 가루(또는 흑미 분말), 상기 약콩은 약콩 가루(또는 약콩 분말)일 수 있다.In addition, the brown rice, barley barley, black rice and green beans may each be pulverized grain powder, for example, the brown rice is brown rice powder (or brown rice powder), the sticky barley is barley powder (or barley powder), the black rice may be black rice powder (or black rice powder), and the yak bean powder (or yak bean powder).
다음, 상기 배합물을 190 ~ 250℃에서 3 ~ 8초 동안 팽화시켜 스낵 조성물을 제조한다(S5).Next, the formulation is swollen at 190 to 250° C. for 3 to 8 seconds to prepare a snack composition (S5).
이때, 상기 배합물을 200℃에서 5초 동안 팽화시키거나 240℃에서 3초 동안 팽화시키는 것이 바람직하며, 상기 배합물을 가압하지 않고 가열만 하여 팽화시키는 것이 바람직하다.At this time, it is preferable to expand the formulation at 200° C. for 5 seconds or at 240° C. for 3 seconds, and it is preferable to expand the formulation by heating only without pressurizing the formulation.
상술한 구성을 통해, 본 발명은 참죽나무순과 백수오를 각각 분쇄하여 얻어진 각 분말에 물과 당화액을 첨가한 후 미생물을 접종 및 발효시켜 얻어진 참죽나무순 발효물과 백수오 발효물을 혼합하고, 이러한 혼합을 통해 얻어진 혼합물에 부원료를 배합한 후 팽화시켜 제조된 건강식 스낵 조성물을 제공함으로써, 기존 스낵류와 달리 참죽나무순과 백수오를 통해 다양한 영양성분을 가지면서 항염증 효능 및 항산화 효능과 혈액 순환 개선 효능을 제공할 수 있는 스낵 조성물을 제공할 수 있을 뿐만 아니라 미생물에 의한 발효 기술을 통해 스낵 조성물에 포함된 영양성분의 체내 흡수율을 높여 생리활성 효과를 증가시킬 수 있는 건강식 스낵 조성물을 제공할 수 있다.Through the above-described configuration, the present invention mixes the fermented bamboo shoots obtained by inoculating and fermenting the microorganisms after adding water and saccharification solution to each powder obtained by pulverizing bamboo shoots and baeksuo, and fermented baeksuo, and , by providing a healthy snack composition prepared by mixing auxiliary ingredients with the mixture obtained through this mixing and then swelling, unlike conventional snacks, it has various nutritional components through oak shoots and baeksuo, and has anti-inflammatory and antioxidant effects and blood circulation. It is possible not only to provide a snack composition capable of providing an improvement effect, but also to provide a healthy snack composition capable of increasing the physiologically active effect by increasing the absorption rate of nutrients contained in the snack composition in the body through fermentation technology by microorganisms. have.
상술한 바와 같은 본 발명의 실시예에 따른 참죽나무순과 백수오를 이용한 스낵 조성물의 제조 방법에 따라 제조되는 스낵 조성물에 대한 효과를 증명하기 위한 상기 제조 방법에 따른 제조 과정 중 얻어지는 참죽나수문 발효물의 시료와 백수오 발효물의 시료를 이용하여 다양한 실험을 진행하였으며, 이를 이하에서 도면을 참고하여 상세히 설명한다.As described above, in order to prove the effect on the snack composition prepared according to the method for manufacturing a snack composition using bamboo shoots and white sageum according to an embodiment of the present invention as described above, a fermented product obtained during the manufacturing process according to the manufacturing method Various experiments were carried out using samples and samples of fermented baeksuo, which will be described in detail below with reference to the drawings.
우선, MRS 배지에 참죽나무순 발효 추출물과 백수오 발효 추출물 제조를 위해 종균 배양한 락토바실러스 플란타럼(Lactobacillus plantarum) 균주를 3일간 배양하였다. First, the Lactobacillus plantarum strain, which was seed cultured for the production of fermented extracts of bamboo shoots and baeksuo fermented extracts, was cultured for 3 days in MRS medium.
당화액은 삼각플라스크에 물 400 mL, 엿기름 20g을 넣고 60℃ 항온 수조에 넣은 후 4시간 중탕에 가열하여 제조하였으며, 이렇게 얻어진 당화액을 천에 걸러 여과하여 실험에 이용하였다.The saccharification solution was prepared by adding 400 mL of water and 20 g of malt to an Erlenmeyer flask, putting it in a water bath at 60° C., and heating it in a hot water bath for 4 hours. The obtained saccharification solution was filtered through a cloth and used in the experiment.
또한, 참죽나무순과 백수오 각각의 동결건조 분말을 각각 30g을 정량하여, 참죽나무순 분말 및 백수오 분말 각각에 물 250mL 당화액 250mL을 섞어 5Brix로 조절하여 제조한 참죽나무순 당화액과 백수오 당화액을 멸균한 뒤, 멸균된 참죽나무순 당화액 및 백수오 당화액 각각에 2.5%의 상기 균주를 접종하였고 온도 35℃에서 1∼5일 발효로 동일 조건하에 실험을 진행하였다.In addition, 30 g of each freeze-dried powder of bamboo shoots and white succulents were quantified, and 250 mL of water and 250 mL of saccharification solution were mixed with each of cypress shoots powder and white sorghum powder and adjusted to 5Brix. After sterilizing the five saccharification solution, 2.5% of the above strain was inoculated into each of the sterilized saccharification solution of oak tree shoots and saccharification solution of white oak tree, and the experiment was conducted under the same conditions with fermentation at 35° C. for 1 to 5 days.
또한, 24시간 하루주기로 각 일별로 발효한 참죽나무순 발효물과 백수오 발효물 각각에 대해, 발효물에서 얻어진 시료를 원심분리하여 상층액을 제거하고 발효 시료 2g에 10배의 70% 메탄올을 첨가하여 1시간 동안 초음파 추출하여 참죽나무순 발효 추출물과 백수오 발효 추출물을 제조하였다.In addition, for each of the fermented bamboo shoots and fermented baeksuo fermented for each day in a 24-hour cycle, the sample obtained from the fermented product was centrifuged to remove the supernatant, and 10
또한, 참죽나무순 발효물과 백수오 발효물을 혼합한 혼합물에 대해서도 참죽나무순 발효물 및 백수오 발효물에서 발효 추출물을 얻는 방식과 동일한 방식으로 혼합 발효 추출물을 제조하였다.In addition, a mixed fermented extract was prepared in the same manner as in the method of obtaining a fermented extract from a fermented fermented bamboo shoot and fermented baeksuo fermented product.
이렇게 얻어진 참죽나무순 발효 추출물(참죽나무순 발효물)과 백수오 발효 추출물(백수오 발효물) 및 혼합 발효 추출물(혼합물)을 실험에 이용하였다.The thus obtained fermented extract of bamboo shoots (fermented fermented bamboo shoots), fermented baeksuo fermented extract (fermented baeksuo) and mixed fermented extract (mixture) were used in the experiment.
도 2 및 도 3은 본 발명의 실시예에 따른 참죽나무순 발효 추출물과 백수오 발효 추출물의 이화학적 실험 결과를 나타낸 도면이다.2 and 3 are diagrams showing the results of physicochemical experiments of the fermented extract of bamboo shoots and fermented baeksuo fermented extracts according to an embodiment of the present invention.
pH 측정은 원심분리기를 이용하여 얻은 상등액을 pH meter를 사용하여 측정하였다. 각 실험은 3회 반복하여 평균값으로 나타내었다.For pH measurement, the supernatant obtained using a centrifuge was measured using a pH meter. Each experiment was repeated three times and expressed as an average value.
총산 측정은 시료를 원심분리 후 얻은 상등액 1mL를 0.1 N-NaOH 용액으로 pH 8.2±0.2까지 중화시키는데 소요된 0.1 N-NaOH의 소비 mL 수를 구하고 아래 수학식 1에서와 같이 젖산(lactic acid)양으로 총산을 환산하였다. 각 실험은 3회 반복하여 평균값으로 나타내었다.To measure the total acid, the number of mL consumption of 0.1 N-NaOH required to neutralize 1 mL of the supernatant obtained after centrifugation of the sample to pH 8.2 ± 0.2 with a 0.1 N-NaOH solution, and the amount of lactic acid as in
도 2에 도시된 바와 같이, 발효 중 pH는 초기에는 큰 차이가 없었으나 참죽나무순 발효물(참죽나무순 발효 추출물) 및 백수오 발효물(백수오 발효 추출물)에서 약간의 차이가 있었지만 발효가 진행됨에 따라 pH가 낮아지는 경향을 나타내었으며 모든 시료에서 5일차에서 3.86, 3.90으로 가장 낮은 pH를 보였다.As shown in FIG. 2 , there was no significant difference in the pH during fermentation at the beginning, but there was a slight difference in the fermented white oak shoots (fermented bamboo shoots fermented extract) and the fermented baeksuo fermented products (baeksuo fermented extracts). As it progressed, the pH tended to decrease, and in all samples, the lowest pH was 3.86 and 3.90 on the 5th day.
또한, 도 3에 도시된 바와 같이, 산도는 발효가 진행됨에 따라 pH 수치와 다른 경향을 보였다. pH 값은 점점 낮아지는 경향을 보였으나, 산도는 참죽나무순 발효물 3일차(0.888), 백수오 발효물 4일차(0.927)에서 높은 산도를 보였다. 이는 발효가 진행되면서 미생물에 의해 생성된 젖산 등의 다양한 유기산 생성에 기인한 것으로 판단된다In addition, as shown in FIG. 3 , the acidity showed a different trend from the pH value as the fermentation progressed. The pH value showed a tendency to gradually decrease, but the acidity showed high acidity on the 3rd day (0.888) of the fermented white oak shoots and the 4th day (0.927) of the fermented baeksuo fermented product. This is considered to be due to the production of various organic acids such as lactic acid produced by microorganisms during fermentation.
도 4는 본 발명의 실시예에 따른 참죽나무순 발효 추출물과 백수오 발효 추출물의 항산화 실험 관련 총 폴리페놀 함량에 대한 실험 결과를 나타낸 도면이다.Figure 4 is a view showing the experimental results for the total polyphenol content related to the antioxidant experiment of the fermented extract of bamboo shoots and fermented baeksuo fermented extracts according to an embodiment of the present invention.
발효 추출물 10 ㎕에 2% Na2CO3 용액 200 ㎕ 첨가하여 3분간 정치시켰다. 다음 2 N Folin-Ciocalteu phenol 시약 10 ㎕ 첨가 및 혼합한 후 30℃ incubator에서 27분 동안 발색시켰다. 발색된 시료는 microplate reader(SpectraMax M5, Molecular Devices, CA, USA)를 사용하여 750 nm에서 흡광도를 측정하였다. 총 페놀 함량은 gallic acid를 이용하여 작성한 표준 검량곡선에 의해 값을 산출하였다.200 μl of a 2% Na 2 CO 3 solution was added to 10 μl of the ferment extract and allowed to stand for 3 minutes. Next, 10 μl of 2 N Folin-Ciocalteu phenol reagent was added and mixed, and the color was developed in an incubator at 30° C. for 27 minutes. The absorbance of the colored sample was measured at 750 nm using a microplate reader (SpectraMax M5, Molecular Devices, CA, USA). The total phenol content was calculated using a standard calibration curve prepared using gallic acid.
식물계에 널리 분포된 페놀화합물은 한 분자 내 2개 이상의 -OH기를 가지고 있는 방향족 화합물들의 총칭으로 종류 및 화학적 구조에 따른 용해성이 매우 다양하다. 페놀화합물은 항산화, 항암, 고혈압 억제 등의 다양한 생리활성을 가지는 것으로 알려져 있다. 발효에 따른 총 폴리페놀 함량 측정 결과 참죽나무순 발효 추출물(CSFE)은 발효가 진행 될수록 함량이 증가 하였으며, 3일차에 가장 높은 함량(7.76±0.27 mg GAE/g)을 나타내었다. 백수오 발효 추출물(CWFE)의 경우 발효가 진행될수록 조금씩 증가하여 4일차(1.94±0.03 mg GAE/g)에 가장 높은 함량을 보였으나 2일차 이후로는 큰 함량 변화가 없었으며 5일차에 함량(1.62±0.09 mg GAE/g)이 감소하였다.Phenolic compounds widely distributed in the plant kingdom are a generic term for aromatic compounds having two or more -OH groups in one molecule, and their solubility varies greatly depending on the type and chemical structure. Phenolic compounds are known to have various physiological activities such as antioxidant, anticancer, and hypertension suppression. As a result of measurement of the total polyphenol content according to fermentation, the content of fermented extract of cypress shoots (CSFE) increased as the fermentation progressed, and showed the highest content (7.76±0.27 mg GAE/g) on the 3rd day. In the case of Baeksuo fermented extract (CWFE), it increased little by little as the fermentation progressed and showed the highest content on the 4th day (1.94±0.03 mg GAE/g), but there was no significant change in the content after the 2nd day, and the content ( 1.62±0.09 mg GAE/g).
도 5는 본 발명의 실시예에 따른 참죽나무순 발효 추출물과 백수오 발효 추출물의 항산화 실험 관련 ABTS radical 소거활성에 대한 실험 결과를 나타낸 도면이다.5 is a view showing the experimental results for the antioxidative test-related ABTS radical scavenging activity of the fermented extracts of bamboo shoots and baeksuo fermented extracts according to an embodiment of the present invention.
7 mM ABTS 용액에 2.45 mM의 potassium persulfate를 1:1로 혼합한 다음 실온의 암실에서 24시간 방치시킨 후 ABTS radical(ABTS+·을 만들고 730 nm에서 흡광도 값이 0.7±0.02가 되도록 PBS(phosphate buffer saline, pH 7.4) buffer로 희석하여 사용하였다. 96-well plate에 ABTS radical 용액 190 ㎕와 발효 추출물 시료 10 ㎕를 첨가하여 1분 동안 정치시킨 다음 730 nm에서 흡광도를 측정하였다. 양성대조군으로는 Ascorbic acid를 사용하였으며 ABTS radical 소거활성(%)은 [1-(시료첨가구의 흡광도 / 음성대조구의 흡광도)]×100으로 계산하여 백분율로 나타내었다.After mixing 2.45 mM potassium persulfate in a 7 mM ABTS solution 1:1, and leaving it in the dark at room temperature for 24 hours, ABTS radical (ABTS+· ; was used, and the ABTS radical scavenging activity (%) was calculated as [1-(absorbance of sample addition / absorbance of negative control)] × 100 and expressed as a percentage.
ABTS radical 소거 활성은 시료의 항산화 물질을 소거하여 청록색에서 연한 녹색으로 탈색되는 점을 이용한 측정 방법으로 lipophilic 및 hydrophilic 물질의 항산화 활성을 측정하기 위해 이용된다. 발효 추출물별 ABTS radical 소거능은 62.5 ㎍/mL 농도에서 참죽나무순 발효 추출물의 경우 1∼5일 발효물 모두 90%(93.15∼99.72%)가 넘는 효과를 보였으며, 백수오 발효 추출물의 경우 발효 일수가 증가할수록 ABTS radical 소거능이 증가하였으나 큰 수치(24.01∼29.99%)의 증가는 없었다.The ABTS radical scavenging activity is a measurement method using the point of discoloration from blue-green to light green by scavenging the antioxidant substances in the sample, and is used to measure the antioxidant activity of lipophilic and hydrophilic substances. The ABTS radical scavenging ability of each fermented extract was more than 90% (93.15-99.72%) of fermented extracts from 1 to 5 days in the case of fermented extract of Japanese bamboo shoots at a concentration of 62.5 μg/mL, and the number of days of fermentation in the case of fermented extract of Baeksuo fermented extract. ABTS radical scavenging ability increased as the number increased, but there was no significant increase (24.01∼29.99%).
도 6은 본 발명의 실시예에 따른 참죽나무순 발효 추출물과 백수오 발효 추출물의 항산화 실험 관련 DPPH radical 소거활성에 대한 실험 결과를 나타낸 도면이다.Figure 6 is a view showing the experimental results for the DPPH radical scavenging activity related to the antioxidant experiment of the fermented extract of bamboo shoots and fermented baeksuo fermented extracts according to an embodiment of the present invention.
발효 추출물을 96-well plate에 10 ㎕ 와 0.2 mM DPPH용액 190 ㎕를 섞은 다음, 실온의 암실에서 30분간 반응시켜 microplate reader (SpectraMax M5, Molecular Devices, CA, USA)를 사용하여 520 nm에서 흡광도를 측정하였다. 양성대조군으로는 Ascorbic acid를 사용하여 비교하였으며 DPPH radical 소거활성(%)은 [1-(시료첨가구의 흡광도 / 음성대조구의 흡광도)]×100으로 계산하여 백분율로 나타내었다.10 μl of the ferment extract was mixed with 190 μl of 0.2 mM DPPH solution in a 96-well plate, and then reacted for 30 minutes in the dark at room temperature using a microplate reader (SpectraMax M5, Molecular Devices, CA, USA) to measure the absorbance at 520 nm. measured. Ascorbic acid was used as a positive control for comparison, and the DPPH radical scavenging activity (%) was calculated as [1-(absorbance of sample added / absorbance of negative control)]×100 and expressed as a percentage.
DPPH radical 소거 활성은 짙은 자색을 띠고 있는 DPPH가 방향족 아민류나 항산화제 등에 의해 환원되는 것을 이용하여 물질의 항산화 활성을 측정하는 실험이다. 발효 추출물별 DPPH radical 소거능은 250 ㎍/mL 농도에서 참죽나무순 발효 추출물의 경우 1∼5일 발효물 모두 90%(90.76∼94.58%)가 넘는 효과를 보였으며, 백수오 발효 추출물의 경우 발효 일수가 증가하여도 DPPH radical 소거능은 큰 변화(24.05∼26.77%)가 없었다.DPPH radical scavenging activity is an experiment to measure the antioxidant activity of a substance using the reduction of DPPH, which is dark purple, by aromatic amines or antioxidants. The DPPH radical scavenging ability of each fermented extract was more than 90% (90.76~94.58%) of fermented extracts from 1 to 5 days in the case of fermented extracts of Japanese bamboo shoots at a concentration of 250 μg/mL, and the number of days of fermentation in the case of fermented extracts of Baeksuo fermented extract. There was no significant change (24.05~26.77%) in DPPH radical scavenging ability even with an increase in .
도 7 및 도 8은 본 발명의 실시예에 따른 참죽나무순 발효 추출물과 백수오 발효 추출물의 항염증 및 세포독성 결과에 대한 실험 결과를 나타낸 도면이다.7 and 8 are diagrams showing the results of experiments on the anti-inflammatory and cytotoxicity results of the fermented oak shoots ferment extract and baeksuo fermented extract according to an embodiment of the present invention.
본 실험에 사용된 마우스의 대식세포주인 RAW264.7 세포는 세포배양을 위해 10% FBS (fetal bovine serum)와 1% P/S (penicilin-streptomycin)가 첨가된 DMEM (Dulbecco’s modified eagle medium)배지를 사용하였다. 배양된 RAW264.7 세포가 80% confluent 되었을 때 Cell Scraper를 이용해 세포를 탈착시켜 6,000 rpm에서 5분 동안 원심분리한 후 2일 간격으로 계대배양 하였다.RAW264.7 cells, a mouse macrophage cell line used in this experiment, were cultured in DMEM (Dulbecco's modified eagle medium) medium supplemented with 10% FBS (fetal bovine serum) and 1% P/S (penicilin-streptomycin). was used. When the cultured RAW264.7 cells became 80% confluent, the cells were detached using a cell scraper, centrifuged at 6,000 rpm for 5 minutes, and subcultured every 2 days.
발효 추출물에 대한 RAW264.7 세포 생존율은 5-(3-carboxyme thoxyphenyl)-2H-tetraza lium inner salt(MTS)의 방법을 약간 변형하여 측정하였다. 96-well plate에 RAW264.7 세포를 1×105cells/well가 되도록 분주하여 24시간 동안 37 ℃, 5% CO2 조건의 incubator에서 배양하였다. 그 후, 시료를 농도별로(500, 1000 ㎍/mL) RAW264.7 세포에 처리하여 18시간 동안 배양하였다. 이후 well당 MTS solution 20 ㎕씩 가하고 incubator에서 2∼3시간 반응시킨 뒤 microplate reader (SpectraMax M5, Molecular Devices, CA, USA)를 이용하여 490 nm에서 흡광도를 측정하였다. RAW264.7 cell viability for the ferment extract was measured by slightly modifying the method of 5-(3-carboxyme thoxyphenyl)-2H-tetrazalium inner salt (MTS). RAW264.7 cells were aliquoted to 1×10 5 cells/well in a 96-well plate and cultured in an incubator at 37° C. and 5% CO 2 conditions for 24 hours. After that, samples were treated with RAW264.7 cells by concentration (500, 1000 μg/mL) and cultured for 18 hours. After that, 20 μl of MTS solution was added per well and incubated in an incubator for 2-3 hours, and then absorbance was measured at 490 nm using a microplate reader (SpectraMax M5, Molecular Devices, CA, USA).
NO의 농도는 96-well plate에 1×105cells/well가 되도록 분주하여 24시간 동안 37℃, 5% CO2 조건의 incubator에서 배양한 다음, 시료를 농도별로(500, 1000㎍/mL) 2시간 전처리한 다음 LPS(100 ng/mL)를 처리하여 18시간 동안 배양하였다. 배양액과 동일한 양의 Griess reagent를 넣은 다음 5분 뒤 microplate reader (SpectraMax M5, Molecular Devices, CA, USA)를 이용하여 540 nm에서 흡광도를 측정하였다. NO의 농도는 NaNO2의 농도별 표준곡선을 기준으로 계산하였다.The concentration of NO was dispensed to 1×10 5 cells/well in a 96-well plate, incubated in an incubator at 37° C. and 5% CO 2 conditions for 24 hours, and then samples were incubated by concentration (500, 1000 μg/mL). After pretreatment for 2 hours, LPS (100 ng/mL) was treated and cultured for 18 hours. After adding the same amount of Griess reagent as the culture medium, absorbance was measured at 540 nm using a microplate reader (SpectraMax M5, Molecular Devices, CA, USA) 5 minutes later. The concentration of NO was calculated based on the standard curve for each concentration of NaNO2.
도 7을 통해 RAW264.7 세포 생존율에 대한 실험 결과를 살펴보면, 참죽나무순 발효 추출물, 백수오 발효 추출물 및 혼합 발효 추출물의 RAW264.7 대식세포의 세포생존율은 5-(3-caroboxymeth-oxyph enyl)-2H-tetra-zolium inner salt (MTS) assay를 이용하였다. mitochondrial dehydrogenases에 의하여 MTS가 formazan으로 전환되는 것을 측정하는 방법으로 RAW264.7 대식세포에 시료를 처리한 후, 24시간 배양한 다음 MTS를 처리한 결과 대조군의 생존율을 100%로 하였을 때 1000 ㎍/mL의 농도에서 모든 발효 추출물에서 세포생존율이 80%이상을 보였다.Looking at the experimental results for RAW264.7 cell viability through FIG. 7, the cell viability of RAW264.7 macrophages in the fermented fermented oak shoots ferment extract, baeksuo ferment extract and mixed ferment extract was 5-(3-caroboxymeth-oxyph enyl) -2H-tetra-zolium inner salt (MTS) assay was used. As a method of measuring the conversion of MTS to formazan by mitochondrial dehydrogenases, RAW264.7 macrophages were treated with a sample, cultured for 24 hours, and treated with MTS. When the viability of the control group was 100%, 1000 μg/mL At the concentration of , all fermented extracts showed more than 80% cell viability.
또한, 도 8을 통해 Niric oxide(NO) 생성 저해에 대한 실험 결과를 살펴보면, 염증반응에서 나타나는 활성질소종(reactive nitrogen species; RNS)인 nitric oxide(NO)는 심혈관계, 신경계 및 면역계의 전달물질로서 세포내 항상성 유지, 항암작용, 신경전달물질 운반 및 세포독성 등의 다양한 기능을 가지는 물질인 반면 과도하게 생성하면 세포나 조직손상을 일으키는 염증반응 활성화뿐만 아니라 염증매개체의 생합성을 촉진하여 염증을 심화한다. 발효 추출물을 농도별로 두 시간 전 처리한 후 LPS 100 ng/mL를 18시간 동안 cell에 처리한 결과를 LPS를 처리하지 않은 군에서는 1.80±0.12 μM의 NO 농도를 보였으며 LPS를 처리한 군에서는 18.25±0.29 μM로 시료처리군보다 높은 NO 농도를 나타내었다. 참죽나무순 발효 추출물은 2일까지는 비슷한 저해능을 보였으나, 3일차부터 저해능이 높아졌다. 백수오 발효 추출물의 경우 참죽나무순 발효 추출물(22∼34%)보다 뛰어난 저해능(50∼60%)을 보였으며 백수오의 경우 발효가 진행될수록 저해능이 더 우수해졌다.In addition, looking at the experimental results for inhibition of niric oxide (NO) production through FIG. 8 , nitric oxide (NO), a reactive nitrogen species (RNS) that appears in the inflammatory response, is a transmitter of the cardiovascular system, the nervous system and the immune system. As a substance, it has various functions such as maintenance of intracellular homeostasis, anticancer action, neurotransmitter transport and cytotoxicity, whereas excessive production not only activates the inflammatory response that causes damage to cells or tissues, but also promotes biosynthesis of inflammatory mediators to deepen inflammation. do. After two hours of pre-treatment with ferment extracts by concentration,
전술된 내용은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 수정 및 변형이 가능할 것이다. 따라서, 본 발명에 개시된 실시예들은 본 발명의 기술 사상을 한정하기 위한 것이 아니라 설명하기 위한 것이고, 이러한 실시예에 의하여 본 발명의 기술 사상의 범위가 한정되는 것은 아니다. 본 발명의 보호 범위는 아래의 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술 사상은 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.Those of ordinary skill in the art to which the present invention pertains may modify and modify the above-described contents without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these embodiments. The protection scope of the present invention should be construed by the following claims, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.
Claims (5)
상기 제 1 분말에 물과 당화액을 1:1의 부피 비율로 첨가하여 참죽나무순 당화액을 제조하고, 상기 제 2 분말에 물과 당화액을 1:1의 부피 비율로 첨가하여 백수오 당화액을 제조하는 당화 단계;
상기 참죽나무순 당화액 및 백수오 당화액을 멸균 후 락토바실러스 플란타럼(Lactobacillus platarum)의 균주를 상기 참죽나무순 당화액 및 백수오 당화액 각각에 2 ~ 3중량%로 접종하여 30℃ ~ 40℃에서 발효하는 발효 단계;
상기 발효 단계를 통해 얻어진 참죽나무순 발효물과 백수오 발효물을 혼합한 혼합물 2 ~ 5 중량%에, 현미 65 ~ 70 중량%, 찰보리 13 ~ 17 중량%, 흑미 5 ~ 10 중량% 및 약콩 3 ~ 8 중량%을 첨가하여 배합한 배합물을 제조하는 배합 단계; 및
상기 배합물을 190 ~ 250℃에서 3 ~ 8초 동안 가압하지 않고 가열만 하여 팽화시켜 스낵 조성물을 제조하는 팽화 단계
를 포함하는 참죽나무순과 백수오를 이용한 스낵 조성물의 제조 방법.
A pulverization step of preparing a first powder obtained by pulverizing the bamboo shoots and a second powder obtained by pulverizing white sorghum;
To the first powder, water and saccharification solution were added in a volume ratio of 1:1 to prepare a saccharification solution of bamboo shoots, and water and saccharification solution were added to the second powder in a volume ratio of 1:1 to saccharify white water. saccharification step to prepare a liquid;
After sterilizing the bamboo shoot saccharification solution and white oak saccharification solution, a strain of Lactobacillus platarum is inoculated into each of the bamboo shoot saccharification solution and white oak saccharification solution at 2 to 3% by weight, and 30° C. ~ Fermentation step of fermenting at 40 ℃;
To 2 to 5% by weight of a mixture of fermented bamboo shoots obtained through the fermentation step and fermented white sauerkraut, 65 to 70% by weight of brown rice, 13 to 17% by weight of barley, 5 to 10% by weight of black rice and 3 green beans A blending step of preparing a blended blend by adding ~ 8 wt%; and
A swelling step of preparing a snack composition by swelling the formulation by heating only without pressure at 190 to 250° C. for 3 to 8 seconds
A method for producing a snack composition using bamboo shoots and baeksuo, comprising a.
상기 당화 단계는,
상기 참죽나무순 당화액과 백수오 당화액이 각각 4 ~ 6Brix가 되도록 제조하는 것을 특징으로 하는 참죽나무순과 백수오를 이용한 스낵 조성물의 제조 방법.
The method according to claim 1,
The saccharification step is
A method of producing a snack composition using bamboo shoots and white sorghum, characterized in that the saccharification solution of the bamboo shoots and the saccharification solution of white oak shoots are prepared to be 4 to 6 Brix, respectively.
상기 발효 단계는,
상기 참죽나무순 당화액의 2.5 중량%로 상기 참죽나무순 당화액에 상기 균주를 접종한 후 35℃에서 3일간 발효하여 상기 참죽나무순 발효물을 얻고, 상기 백수오 당화액의 2.5 중량%로 상기 백수오 당화액에 상기 균주를 접종한 후 35℃에서 3일간 발효하여 상기 백수오 발효물을 얻는 것을 특징으로 하는 참죽나무순과 백수오를 이용한 스낵 조성물의 제조 방법.The method according to claim 1,
The fermentation step is
After inoculation of the strain into the saccharified solution of the bamboo shoots with 2.5% by weight of the saccharified solution of the bamboo shoots, it was fermented at 35° C. for 3 days to obtain the fermented product of the bamboo shoots, and 2.5% by weight of the saccharification solution of the white oak shoots. A method for producing a snack composition using white oak shoots and white oak, characterized in that after inoculating the strain in the white oak saccharification solution and fermenting it for 3 days at 35° C. to obtain the white oak fermented product.
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