KR102559538B1 - A method of oat paste with enhanced functionality - Google Patents
A method of oat paste with enhanced functionality Download PDFInfo
- Publication number
- KR102559538B1 KR102559538B1 KR1020200070522A KR20200070522A KR102559538B1 KR 102559538 B1 KR102559538 B1 KR 102559538B1 KR 1020200070522 A KR1020200070522 A KR 1020200070522A KR 20200070522 A KR20200070522 A KR 20200070522A KR 102559538 B1 KR102559538 B1 KR 102559538B1
- Authority
- KR
- South Korea
- Prior art keywords
- paste
- oat
- oats
- enzyme
- extract
- Prior art date
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Classifications
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- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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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
- A23L29/06—Enzymes
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
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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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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 기능성이 증진된 귀리 페이스트 제조방법에 관한 것으로, 구체적으로, (a) 귀리를 볶음 전처리하는 단계; 및 (b) 상기 볶음 전처리한 귀리를 이용하여 페이스트를 제조하는 단계를 포함하는 귀리 페이스트 제조방법; 상기 제조 단계를 포함하는 귀리 페이스트의 항산화 기능 증진방법; 상기 제조 단계를 포함하는 귀리 페이스트의 아베난쓰라마이드의 손실 감소방법; 상기 방법을 통해 제조된 귀리 페이스트; 및 상기 귀리 페이스트를 포함하는 식품조성물에 관한 것이다.
본 발명의 볶음 전처리를 단계를 포함하는 귀리 페이스트 제조방법을 이용하면, 기능성이 증진된 귀리 페이스트를 제조할 수 있다.The present invention relates to a method for producing oat paste with enhanced functionality, and specifically, (a) pre-treating roasted oats; and (b) preparing a paste using the pre-roasted oats; A method for enhancing the antioxidant function of oat paste comprising the above preparation step; a method for reducing avenanthramide loss in oat paste comprising the above preparation step; oat paste prepared through the above method; And it relates to a food composition comprising the oat paste.
Using the oat paste manufacturing method including the pre-roasting step of the present invention, it is possible to prepare oat paste with enhanced functionality.
Description
본 발명은 기능성이 증진된 귀리 페이스트 제조방법에 관한 것으로, 구체적으로, (a) 귀리를 볶음 전처리하는 단계; 및 (b) 상기 볶음 전처리한 귀리를 이용하여 페이스트를 제조하는 단계를 포함하는 귀리 페이스트 제조방법; 상기 제조 단계를 포함하는 귀리 페이스트의 항산화 기능 증진방법; 상기 제조 단계를 포함하는 귀리 페이스트의 아베난쓰라마이드의 손실 감소방법; 상기 방법을 통해 제조된 귀리 페이스트; 및 상기 귀리 페이스트를 포함하는 식품조성물에 관한 것이다.The present invention relates to a method for producing oat paste with enhanced functionality, and specifically, (a) pre-treating roasted oats; and (b) preparing a paste using the pre-roasted oats; A method for enhancing the antioxidant function of oat paste comprising the above preparation step; a method for reducing avenanthramide loss in oat paste comprising the above preparation step; oat paste prepared through the above method; And it relates to a food composition comprising the oat paste.
귀리는 벼과의 두해살이풀로 학명은 아벤나 사티바(Avena sativa)이고, 연맥이라고도 한다. 귀리의 원산지는 중앙아시아 지역이며 한국에서는 고려시대부터 재배하기 시작했다. 귀리는 밑부분에서 뭉쳐나며 줄기는 곧게 서고 털은 거의 없으나 마디에는 아래로 향한 털이 있다. 잎은 길이가 15 내지 30 cm, 너비가 6 내지 12 ㎜로 밀보다 너비가 좀 넓고 짙은 녹색으로, 잎집은 길고 잎혀는 짧으며 잘게 갈라진다. 꽃은 5, 6월에 피고 원추꽃차례로 길이는 20 내지 30 cm이고, 작은이삭은 대가 있고 녹색이며 2개의 작은 꽃이 들어 있고 밑으로 처져있다. 꽃의 구조는 다른 맥류와 비슷하나 까락이 외영의 등에 나 있는 것이 특징이다.Oat is a biennial plant of the Poaceae family, and its scientific name is Avena sativa, and it is also called Yeonmaek. Oats are native to Central Asia and have been cultivated since the Goryeo Dynasty in Korea. Oats are bundled at the bottom, the stem stands straight, and there are few hairs, but there are hairs pointing down at the nodes. The leaves are 15 to 30 cm long and 6 to 12 mm wide, a little wider than wheat, dark green, with long leaf sheaths and short ligules, finely split. The flower blooms in May and June, and the length is 20 to 30 cm in panicle, and the spikelet is green with a stem, and has 2 small flowers and hangs down. The structure of the flower is similar to other pulses, but it is characterized by the awn growing on the back of the outer young.
귀리는 세계 슈퍼푸드 10대 식품 중 유일한 곡물로 다른 곡류에 비해 단백질 함량이 매우 높고, 비타민 B 함량도 많다. 다른 작물은 단백질 함량이 높으면 라이신 함량이 떨어지는 경우가 많지만 귀리의 라이신 함량은 총 단백질 함량과 상관없이 일정하다. 또한, 양질의 불포화지방산이 약 80%로 높으며, 식이섬유 및 베타글루칸이 많아 콜레스테롤 수치를 낮춰주어, 심장병, 당뇨병 환자들에게 아주 좋아 선진국에서는 귀리에 대한 관심이 높다. 그러나 귀리는 쌀에 비해 작물 특성상 구조가 단단하고 특이한 냄새와 맛을 갖고 있어 다양하면서도 차별화된 가공기술 및 그 제품 개발이 필요하다.Oats are the only grain among the world's top 10 superfoods, and have a very high protein content and high vitamin B content compared to other grains. The lysine content of oats is constant regardless of the total protein content, although other crops often have lower lysine content when the protein content is high. In addition, high-quality unsaturated fatty acids are high at about 80%, and there is a lot of dietary fiber and beta-glucan, which lowers cholesterol levels, so it is very good for patients with heart disease and diabetes, and developed countries are interested in oats. However, compared to rice, oat has a hard structure and unique smell and taste compared to rice, so it is necessary to develop various and differentiated processing technologies and products.
귀리의 우수한 효능으로 인해 귀리를 원료로 하는 가공식품연구가 활발히 진행되고 있다. 이와 관련하여, 귀리를 이용하여 가공식품을 제조하는 방법이 대한민국 특허공개 제10-2016-0116609호에 개시되어 있으며, 귀리를 이용한 귀리라면 제조방법이 대한민국 특허공개 제10-2016-0095996호에 개시되어 있다.Due to the excellent efficacy of oats, research on processed foods using oats as a raw material is being actively conducted. In this regard, a method for manufacturing processed food using oats is disclosed in Korean Patent Publication No. 10-2016-0116609, and a method for manufacturing oat ramen using oats is disclosed in Korean Patent Publication No. 10-2016-0095996. has been
상기와 같은 배경 하에, 본 발명자들은 귀리를 이용한 가공식품을 예의연구 노력한 결과, 귀리를 볶음전처리 후 페이스트 제조 시, 귀리 내 기능성 성분의 손실이 감소되고, 항산화 효능이 증진되는 것을 확인함으로써 본 발명을 완성하였다.Under the above background, the inventors of the present invention, as a result of diligent research on processed foods using oats, found that the loss of functional components in oats was reduced and the antioxidant efficacy was enhanced when preparing a paste after roasting oats, thereby establishing the present invention. completed.
본 발명의 하나의 목적은 (a) 귀리를 볶음 전처리하는 단계; 및 (b) 상기 볶음 전처리한 귀리를 이용하여 페이스트를 제조하는 단계를 포함하는 귀리 페이스트 제조방법을 제공하는 것이다.One object of the present invention is (a) pre-processing roasted oats; and (b) preparing a paste using the pre-roasted oats.
본 발명의 다른 목적은 상기 제조 단계를 포함하는 귀리 페이스트의 항산화 기능 증진방법을 제공하는 것이다.Another object of the present invention is to provide a method for enhancing the antioxidant function of oat paste comprising the above preparation step.
본 발명의 또 다른 목적은 상기 제조 단계를 포함하는 귀리 페이스트의 아베난쓰라마이드의 손실 감소방법을 제공하는 것이다.Another object of the present invention is to provide a method for reducing loss of avenanthramide in oat paste comprising the above preparation step.
본 발명의 또 다른 목적은 상기 방법을 통해 제조된 귀리 페이스트를 제공하는 것이다.Another object of the present invention is to provide an oat paste prepared by the above method.
본 발명의 또 다른 목적은 상기 방법은 상기 귀리 페이스트를 포함하는 식품조성물을 제공하는 것이다.Another object of the present invention is to provide a food composition comprising the oat paste.
상기 목적을 달성하기 위한 본 발명의 일 실시양태는 (a) 귀리를 볶음 전처리하는 단계; 및 (b) 상기 볶음 전처리한 귀리를 이용하여 페이스트를 제조하는 단계를 포함하는 귀리 페이스트 제조방법을 제공한다.One embodiment of the present invention for achieving the above object is (a) pre-processing roasted oats; and (b) preparing a paste using the pre-roasted oats.
구체적으로, 상기 (a)단계의 볶음 전처리는, 180℃ 내지 280℃에서, 15분 내지 45분 동안 이루어지는 것이며, 상기 (b)단계의 페이스트 제조방법은 (a) 귀리에 정제수를 투입하여 추출하는 단계; (b) 상기 추출액에 효소를 처리하는 단계;를 포함하는 것일 수 있고, 보다 구체적으로, 상기 (b)단계의 페이스트 제조방법은 (a) 정제수를 투입하여 추출하는 단계; (b) 상기 추출액에 액화효소 및 당화효소를 처리하여 효소분해를 하는 단계; (c) 상기 효소분해 후 효소를 불활성화 시키는 단계; (d) 상기 효소불활성화 된 추출액을 여과하는 단계; (e) 상기 여과액을 농축하는 단계; 및 (f) 농축액을 살균하는 단계;를 포함하는 것일 수 있으나, 이에 제한되는 것은 아니다.Specifically, the roasting pretreatment in step (a) is performed at 180 ° C to 280 ° C for 15 minutes to 45 minutes, and the paste manufacturing method in step (b) is (a) extracting by adding purified water to oats step; (b) treating the extract with an enzyme; more specifically, the paste manufacturing method of step (b) includes: (a) extracting by adding purified water; (b) enzymatic degradation by treating the extract with liquefaction enzyme and glycosylation enzyme; (c) inactivating the enzyme after the enzyme degradation; (d) filtering the enzyme-inactivated extract; (e) concentrating the filtrate; And (f) sterilizing the concentrate; may include, but is not limited thereto.
또한, 상기 제조방법으로 제조된 페이스트는 페이스트 가공 중 아베난쓰라마이드의 손실량이 감소된 것일 수 있고, 가공 후 항산화 활성이 증진된 것일 수 있다.In addition, the paste prepared by the above manufacturing method may have a reduced amount of avenanthramide loss during paste processing, and may have enhanced antioxidant activity after processing.
본 발명의 용어, “귀리”는 벼과의 두해살이풀로 학명은 아벤나 사티바(Avena sativa. L)이고, 연맥이라고도 한다. 귀리의 원산지는 중앙아시아 지역이며 한국에서는 고려시대부터 재배하기 시작했으며, 밑부분에서 뭉쳐나며 줄기는 곧게 서고 털은 거의 없으나 마디에는 아래로 향한 털이 있다. 잎은 길이가 15 내지 30 cm, 너비가 6 내지 12 ㎜로 밀보다 너비가 좀 넓고 짙은 녹색으로, 잎집은 길고 잎혀는 짧으며 잘게 갈라진다. 꽃은 5, 6월에 피고 원추꽃차례로 길이는 20 내지 30 cm이고, 작은이삭은 대가 있고 녹색이며 2개의 작은 꽃이 들어 있고 밑으로 처져있다. 꽃의 구조는 다른 맥류와 비슷하나 까락이 외영의 등에 나 있는 것이 특징이라고 알려져 있다.The term of the present invention, "oat" is a biennial plant of the Poaceae family, and its scientific name is Avena sativa . L), and is also called Yeonmaek. The origin of oats is Central Asia, and in Korea, it has been cultivated since the Goryeo Dynasty. The leaves are 15 to 30 cm long and 6 to 12 mm wide, a little wider than wheat, dark green, with long leaf sheaths and short ligules, finely split. The flower blooms in May and June, and the length is 20 to 30 cm in panicle, and the spikelet is green with a stem, and has 2 small flowers and hangs down. The structure of the flower is similar to other pulses, but it is known that the awn grows on the back of the outer young.
본 발명의 용어, “볶음”은 음식이나 음식의 재료를 물기가 거의 없거나 적은 상태로 열을 가하여 이리저리 자주 저으면서 익히는 조리방법을 의미한다.As used herein, the term "stir-fried" refers to a cooking method in which food or food ingredients are cooked while frequently stirring by applying heat in a state in which there is little or no moisture.
본 발명의 용어, “페이스트”는 갈거나 개어서 풀처럼 만드는 식품을 의미한다.The term of the present invention, "paste" means a food made like paste by grinding or folding.
본 발명의 용어, “추출”은 고체 또는 액체의 혼합물에 용매를 가하여 혼합물 속의 어떤 물질을 용매에 녹여 뽑아내는 일을 의미한다.As used herein, the term "extraction" refers to the process of adding a solvent to a mixture of solids or liquids to extract a substance in the mixture by dissolving it in the solvent.
상기 추출 용매는 물, 알코올 또는 이의 혼합물일 수 있으며, 본원 발명에서는 정제수일 수 있으나, 이에 제한되는 것은 아니다.The extraction solvent may be water, alcohol, or a mixture thereof, and may be purified water in the present invention, but is not limited thereto.
상기 추출 방법은 열수추출, 침지 추출, 환류 냉각 추출 및 초음파 추출 등의 추출 방법을 사용할 수 있으며, 추출 시 온도는, 구체적으로, 10℃ 내지 100℃일 수 있으며, 보다 구체적으로, 70℃ ~ 100℃일 수 있고, 상기 추출 시간은, 구체적으로, 10분 ~ 1시간일 수 있으며, 보다 구체적으로, 20분 ~ 40분일 수 있으나, 이에 제한되는 것은 아니다.The extraction method may use extraction methods such as hot water extraction, immersion extraction, reflux cooling extraction, and ultrasonic extraction, and the temperature during extraction may be, specifically, 10 ° C to 100 ° C, and more specifically, 70 ° C to 100 ° C °C, and the extraction time may be, specifically, 10 minutes to 1 hour, and more specifically, 20 minutes to 40 minutes, but is not limited thereto.
상기 추출물을 제조하는 방법은 초임계추출, 아임계추출, 고온추출, 고압추출 또는 초음파추출법 등의 추출장치를 이용한 방법 또는 XAD 및 HP-20을 포함한 흡착 수지를 이용하는 방법 등 당업계의 통상적인 추출방법을 사용할 수 있다.The method for preparing the extract is conventional extraction in the art, such as a method using an extraction device such as supercritical extraction, subcritical extraction, high temperature extraction, high pressure extraction, or ultrasonic extraction, or a method using an adsorption resin including XAD and HP-20. method can be used.
본 발명의 용어, “효소”는 생물의 세포 안에서 합성되어 생체 속에서 행하여지는 거의 모든 화학 반응의 촉매 구실을 하는 고분자 화합물을 통틀어 의미한다. 구체적으로, 본 발명에서는 액화효소 또는 당화효소일 수 있으며, 보다 구체적으로는, 알파아밀라아제 또는 글루코아밀라아제일 수 있으나, 이에 제한되는 것은 아니다. As used herein, the term “enzyme” refers to a high molecular compound that is synthesized in the cells of a living organism and serves as a catalyst for almost all chemical reactions performed in the living body. Specifically, in the present invention, it may be a liquefaction enzyme or a saccharification enzyme, and more specifically, it may be an alpha amylase or a glucoamylase, but is not limited thereto.
본 발명의 용어, “여과”는 거름종이나 여과기를 사용하여 액체 속에 들어있는 침전물이나 입자를 걸러내는 행위를 의미한다. 구체적으로, 본원 발명에서는 진동체를 이용하여 여과한 것이나, 이에 제한되는 것은 아니다.As used herein, the term “filtering” refers to an act of filtering out precipitates or particles contained in a liquid using filter paper or a filter. Specifically, in the present invention, but filtered using a vibrating sieve, it is not limited thereto.
본 발명의 용어, “농축”은 액체를 진하게 또는 바짝 졸이는 행위를 의미한다. 구체적으로, 본원 발명에서는 고형분이 50% 이상이 되도록 한 것이나, 이에 제한되는 것은 아니다.As used herein, “concentration” refers to an action of thickening or boiling down a liquid. Specifically, in the present invention, the solid content is 50% or more, but is not limited thereto.
본 발명의 용어, “살균”은 세균 따위의 미생물을 죽이는 행위를 의미한다. 구체적으로, 상기 살균은 70℃ ~ 99℃에서 이루어진 것일 수 있으며, 보다 구체적으로, 85℃ ~ 95℃에서 이루어진 것일 수 있으나, 이에 제한되는 것은 아니다. 또한, 상기 살균 시간은 30분 ~ 90분 동안 이루어진 것일 수 있으며, 보다 구체적으로는, 50분 ~ 70분 동안 이루어진 것일 수 있으나, 이에 제한되는 것은 아니다.The term of the present invention, "sterilization" means an act of killing microorganisms such as bacteria. Specifically, the sterilization may be made at 70 ° C to 99 ° C, more specifically, it may be made at 85 ° C to 95 ° C, but is not limited thereto. In addition, the sterilization time may be made for 30 minutes to 90 minutes, more specifically, may be made for 50 minutes to 70 minutes, but is not limited thereto.
본 발명의 용어, “아베난쓰라마이드(avenanthrimide)”는 항산화제로서 활성 산소를 저해하는 것으로 알려져 있다. 상기 아베난쓰라마이드는 아베난쓰라마이드-A, 아베난쓰라마이드-B, 아베난쓰라마이드 C, 아베난쓰라마이드-O, 아베난쓰라마이드-P으로 분류될 수 있다.The term of the present invention, “avenanthramide” is known to inhibit active oxygen as an antioxidant. The avenanthramide may be classified into avenanthramide-A, avenanthramide-B, avenanthramide-C, avenanthramide-O, and avenanthramide-P.
본 발명의 용어, “베타글루칸(β-glucan)”은 다당류의 일종으로 면역증강작용을 가지고 있으며 효모의 세포벽, 버섯류, 곡류 등에 존재한다고 알려져 있으며, 또한, 인간 정상 세포의 면역기능을 활성화시켜 암세포의 증식과 재발을 억제하고 혈당과 혈중 콜레스테롤을 감소시키며 지질대사를 개선하여 체지방 형성과 축적을 억제한다고 알려져 있다.The term of the present invention, “β-glucan” is a kind of polysaccharide that has an immune-enhancing effect and is known to exist in the cell walls of yeast, mushrooms, and grains, and also activates the immune function of human normal cells to prevent cancer cells. It is known to suppress the proliferation and recurrence of blood sugar and blood cholesterol, improve lipid metabolism, and inhibit the formation and accumulation of body fat.
본 발명의 구체적인 일 실시예에서는, 귀리의 볶음전처리 및 페이스트 제조 시 기능성분 손실감소/증진 및 항산화 성분 함량 증가 및 항산화 활성 증진의 우수성을 확인하기 위하여, 전처리를 달리한 귀리 분말 및 페이스트의 아베난쓰라마이드 및 베타글루칸의 함량을 확인하였으며(표 1 내지 표 3), 전처리를 달리한 귀리 분말 및 페이스트 내 항산화 활성 비교를 위하여 DPPH 및 ABTS 값을 측정하고(표 4), 항산화 성분 확인을 위하여 볶음귀리 분말 및 볶음귀리 페이스트 내 폴리페놀 함량을 비교하고(표 4), 볶음귀리 페이스트 내 플라보노이드 값을 측정하였으며(표 5), 전처리를 달리한 귀리 분말 및 페이스트 내 당 조성 및 함량을 비교하고(표 5 내지 표 6), 전처리를 달리한 귀리 페이스트의 특성을 비교하였다(표 7 내지 표 11). 그 결과, 다른 전처리에 비하여 볶음 전처리 이후 귀리 페이스트를 제조할 경우에 항산화 활성이 증진되고, 기능성 성분 손실이 감소됨을 확인하였다.In a specific embodiment of the present invention, in order to confirm the excellence of reducing/promoting the loss of functional components, increasing the antioxidant content and enhancing the antioxidant activity during pre-roasting of oats and preparing a paste, avenane of oat powder and paste subjected to different pretreatment The contents of thramide and beta-glucan were confirmed (Tables 1 to 3), DPPH and ABTS values were measured for comparison of antioxidant activity in oat powder and paste with different pretreatments (Table 4), and roasted to confirm antioxidant components Comparison of polyphenol content in oat powder and roasted oat paste (Table 4), measurement of flavonoid values in roasted oat paste (Table 5), comparison of sugar composition and content in oat powder and paste with different pretreatments (Table 5 to Table 6), and the properties of oat pastes with different pretreatments were compared (Tables 7 to 11). As a result, it was confirmed that antioxidant activity was enhanced and loss of functional components was reduced when oat paste was prepared after roasting pre-treatment compared to other pre-treatments.
상기 목적을 달성하기 위한 본 발명의 다른 일 실시양태는 상기 제조 단계를 포함하는 귀리 페이스트의 항산화 기능 증진방법을 제공한다.Another embodiment of the present invention to achieve the above object provides a method for enhancing the antioxidant function of oat paste comprising the above preparation step.
상기 목적을 달성하기 위한 본 발명의 또 다른 일 실시양태는 상기 제조 단계를 포함하는 귀리 페이스트의 아베난쓰라마이드의 손실 감소방법을 제공한다.Another embodiment of the present invention for achieving the above object provides a method for reducing avenanthramide loss in oat paste comprising the above preparation step.
상기 용어, “귀리”, “페이스트”, “항산화”, 및 “아베난쓰라마이드”은 상기에서 서술한 바와 같다.The terms "oats", "paste", "antioxidants", and "avenanthramides" are as defined above.
본 발명의 용어, “항산화”는 산화가 진행되는 것을 억제하거나 완화하는 것을 의미한다.As used herein, the term "antioxidation" means suppressing or mitigating the progress of oxidation.
본 발명의 용어, “증진”은 기운이나 세력이 더 늘어가고 나아가는 것을 의미한다.The term of the present invention, "enhancement" means that energy or power is further increased and progressed.
본 발명의 용어, “손실”은 잃어버리거나 손해를 보는 것을 의미한다.The term of the present invention, "loss" means to lose or suffer loss.
상기 목적을 달성하기 위한 본 발명의 또 다른 일 실시양태는 상기 귀리 페이스트를 포함하는 식품조성물을 제공한다.Another embodiment of the present invention for achieving the above object provides a food composition comprising the oat paste.
본 발명의 용어, “식품”은 육류, 소시지, 빵, 초콜릿, 캔디류, 스넥류, 과자류, 피자, 라면, 기타 면류, 껌류, 아이스크림류를 포함한 낙농제품, 각종 스프, 음료수, 차, 드링크제, 알코올음료, 비타민 복합제, 건강 기능 식품 및 건강식품 등이 있으며, 통상적인 의미에서의 식품을 모두 포함하며, 상기 귀리 페이스트가 포함될 수 있는 한, 이에 제한되지 않는다.As used herein, the term “food” refers to meat, sausages, bread, chocolate, candies, snacks, confectionery, pizza, ramen, other noodles, gum, dairy products including ice cream, various soups, beverages, tea, drinks, and alcoholic beverages. , vitamin complexes, health functional foods and health foods, etc., including all foods in a conventional sense, and are not limited thereto as long as the oat paste can be included.
상기 건강기능(성) 식품(functional food)이란, 특정보건용 식품(food for special health use, FoSHU)과 동일한 용어로, 영양 공급 외에도 생체조절기능이 효율적으로 나타나도록 가공된 의학, 의료효과가 높은 식품을 의미한다. 여기서 "기능(성)"이라 함은 인체의 구조 및 기능에 대하여 영양소를 조절하거나 생리학적 작용 등과 같은 보건용도에 유용한 효과를 얻는 것을 의미한다. 본 발명의 식품은 당업계에서 통상적으로 사용되는 방법에 의하여 제조가능하며, 상기 제조시에는 당업계에서 통상적으로 첨가하는 원료 및 성분을 첨가하여 제조할 수 있다. 또한 상기 식품의 제형 또한 식품으로 인정되는 제형이면 제한 없이 제조될 수 있다.The health functional (sex) food (functional food) is the same term as food for special health use (FoSHU), and is a medicine processed to efficiently display bioregulatory functions in addition to nutrient supply, and has high medical effect. means food. Here, "function (sex)" means to obtain useful effects for health purposes such as regulating nutrients for the structure and function of the human body or physiological functions. The food of the present invention can be prepared by a method commonly used in the art, and can be prepared by adding raw materials and ingredients commonly added in the art during the preparation. In addition, the formulation of the food may also be prepared without limitation as long as the formulation is recognized as a food.
상기 건강식품(health food)은 일반식품에 비해 적극적인 건강유지나 증진 효과를 가지는 식품을 의미하고, 건강보조식품(health supplement food)은 건강보조 목적의 식품을 의미한다. 경우에 따라, 건강 기능 식품, 건강식품, 건강보조식품의 용어는 호용된다.The health food (health food) means a food that has an active health maintenance or promotion effect compared to general food, and health supplement food (health supplement food) means food for the purpose of health supplement. In some cases, the terms health functional food, health food, and health supplement food are used interchangeably.
구체적으로, 상기 건강기능 식품은 본 발명의 귀리 페이스트를 음료, 차류, 향신료, 껌, 과자류 등의 식품소재에 첨가하거나, 캡슐화, 분말화, 현탁액 등으로 제조한 식품으로, 이를 섭취할 경우 건강상 특정한 효과를 가져오는 것을 의미하나, 일반 약품과는 달리 식품을 원료로 하여 약품의 장기 복용 시 발생할 수 있는 부작용이 없는 장점이 있다.Specifically, the health functional food is a food prepared by adding the oat paste of the present invention to food materials such as beverages, teas, spices, chewing gum, confectionery, etc. It means to bring a specific effect, but unlike general drugs, it has the advantage of not having side effects that can occur when taking a drug for a long time by using food as a raw material.
상기 식품조성물은 생리학적으로 허용 가능한 담체를 추가로 포함할 수 있는데, 담체의 종류는 특별히 제한되지 않으며 당해 기술 분야에서 통상적으로 사용되는 담체라면 어느 것이든 사용할 수 있다.The food composition may further include a physiologically acceptable carrier. The type of carrier is not particularly limited, and any carrier commonly used in the art may be used.
또한, 상기 조성물은 식품 조성물에 통상 사용되어 냄새, 맛, 시각 등을 향상시킬 수 있는 추가 성분을 포함할 수 있다. 예들 들어, 비타민 A, C, D, E, B1, B2, B6, B12, 니아신(niacin), 비오틴(biotin), 폴레이트(folate), 판토텐산(panthotenic acid) 등을 포함할 수 있다. 또한, 아연(Zn), 철(Fe), 칼슘(Ca), 크롬(Cr), 마그네슘(Mg), 망간(Mn), 구리(Cu), 크륨(Cr) 등의 미네랄을 포함할 수 있다. 또한, 라이신, 트립토판, 시스테인, 발린 등의 아미노산을 포함할 수 있다.In addition, the composition may include additional ingredients that are commonly used in food compositions to improve odor, taste, and visual properties. For example, vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, panthotenic acid, and the like may be included. In addition, minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), copper (Cu), and chrome (Cr) may be included. In addition, amino acids such as lysine, tryptophan, cysteine, and valine may be included.
또한, 상기 조성물은 방부제(소르빈산 칼륨, 벤조산나트륨, 살리실산, 데히드로초산나트륨 등), 살균제(표백분과 고도 표백분, 차아염소산나트륨 등), 산화방지제(부틸히드록시아니졸(BHA), 부틸히드록시톨류엔(BHT) 등), 착색제(타르색소 등), 발색제(아질산 나트륨, 아초산 나트륨 등), 표백제(아황산나트륨), 조미료(MSG 등), 감미료(둘신, 사이클레메이트, 사카린, 나트륨 등), 향료(바닐린, 락톤류 등), 팽창제(명반, D-주석산수소칼륨 등), 강화제, 유화제, 증점제(호료), 피막제, 검기초제, 거품억제제, 용제, 개량제 등의 식품 첨가물(food additives)을 포함할 수 있다. 상기 첨가물은 식품의 종류에 따라 선별되고 적절한 양으로 사용 될 수 있다.In addition, the composition contains preservatives (potassium sorbate, sodium benzoate, salicylic acid, sodium dehydroacetate, etc.), disinfectants (bleaching powder and high bleaching powder, sodium hypochlorite, etc.), antioxidants (butylhydroxyanisole (BHA), butylhydroxy toluene (BHT), etc.), coloring agents (tar colorant, etc.), coloring agents (sodium nitrite, sodium nitrite, etc.), bleaching agents (sodium sulfite), seasonings (MSG, etc.), sweeteners (dulcin, cyclemate, saccharin, sodium, etc.) ), flavorings (vanillin, lactones, etc.), expanding agents (alum, D-potassium hydrogen tartrate, etc.), strengthening agents, emulsifiers, thickeners (thickeners), coating agents, gumicides, foam inhibitors, solvents, food additives such as improvers additives) may be included. The additive may be selected according to the type of food and used in an appropriate amount.
상기 귀리 페이스트는 그대로 첨가하거나 다른 식품 또는 식품 성분과 함께 사용될 수 있고, 통상적인 방법에 따라 적절하게 사용될 수 있다. 유효성분의 혼합양은 그의 사용 목적(예방, 건강 또는 치료적 처치)에 따라 적합하게 결정될 수 있다. 일반적으로, 식품 또는 음료의 제조시에 본 발명의 식품 조성물은 식품 또는 음료에 대하여 50 중량부 이하, 구체적으로 20 중량부 이하의 양으로 첨가될 수 있다. 그러나 건강 및 위생을 목적으로 장기간 섭취할 경우에는 상기 범위 이하의 함량을 포함할 수 있으며, 안전성 면에서 아무런 문제가 없기 때문에 유효성분은 상기 범위 이상의 양으로도 사용될 수 있다.The oat paste may be added as it is or used together with other foods or food ingredients, and may be appropriately used according to conventional methods. The mixing amount of the active ingredient may be appropriately determined depending on the purpose of use (prevention, health or therapeutic treatment). In general, the food composition of the present invention may be added in an amount of 50 parts by weight or less, specifically 20 parts by weight or less, based on the food or beverage when preparing food or beverage. However, when ingested for a long period of time for health and hygiene purposes, the amount below the above range may be included, and since there is no problem in terms of safety, the active ingredient may be used in an amount above the above range.
본 발명의 식품 조성물의 일 예로 건강음료 조성물로 사용될 수 있으며, 이 경우 통상의 음료와 같이 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로 함유할 수 있다. 상술한 천연 탄수화물은 포도당, 과당과 같은 모노사카라이드; 말토스, 슈크로스와 같은 디사카라이드; 덱스트린, 사이클로덱스트린과 같은 폴리사카라이드; 자일리톨, 소르비톨, 에리트리톨 등의 당알콜일 수 있다. 감미제는 타우마틴, 스테비아 추출물과 같은 천연 감미제; 사카린, 아스파르탐과 같은 합성 감미제 등을 사용할 수 있다. 상기 천연 탄수화물의 비율은 본 발명의 조성물 100 mL 당 일반적으로 약 0.01 ~ 0.04 g, 구체적으로 약 0.02 ~ 0.03 g이 될 수 있다.An example of the food composition of the present invention may be used as a health beverage composition, and in this case, it may contain various flavoring agents or natural carbohydrates as additional components, like conventional beverages. The aforementioned natural carbohydrates include monosaccharides such as glucose and fructose; disaccharides such as maltose and sucrose; polysaccharides such as dextrins and cyclodextrins; It may be a sugar alcohol such as xylitol, sorbitol, or erythritol. Sweeteners include natural sweeteners such as thaumatin and stevia extract; Synthetic sweeteners such as saccharin and aspartame may be used. The ratio of the natural carbohydrate may be generally about 0.01 to 0.04 g, specifically about 0.02 to 0.03 g per 100 mL of the composition of the present invention.
상기 외에 건강음료 조성물은 여러 가지 영양제, 비타민, 전해질, 풍미제, 착색제, 펙트산, 펙트산의 염, 알긴산, 알긴산의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 방부제, 글리세린, 알코올 또는 탄산화제 등을 함유할 수 있다. 그 밖에 천연 과일주스, 과일주스 음료, 또는 야채 음료의 제조를 위한 과육을 함유할 수 있다. 이러한 성분은 독립적으로 또는 혼합하여 사용할 수 있다. 이러한 첨가제의 비율은 크게 중요하진 않지만 본 발명의 조성물 100 중량부당 0.01 ~ 0.1 중량부의 범위에서 선택되는 것이 일반적이다.In addition to the above, the health beverage composition includes various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid, salts of pectic acid, alginic acid, salts of alginic acid, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, preservatives, glycerin, It may contain alcohol or a carbonating agent, and the like. In addition, it may contain fruit flesh for the manufacture of natural fruit juice, fruit juice beverages, or vegetable beverages. These components may be used independently or in combination. The ratio of these additives is not very important, but is generally selected in the range of 0.01 to 0.1 parts by weight per 100 parts by weight of the composition of the present invention.
본 발명의 볶음 전처리를 단계를 포함하는 귀리 페이스트 제조방법을 이용하면, 기능성이 증진된 귀리 페이스트를 제조할 수 있다.Using the oat paste manufacturing method including the pre-roasting step of the present invention, it is possible to prepare oat paste with enhanced functionality.
도 1은 페이스트 제조공정을 나타내는 모식도이다.
도 2는 전처리를 달리한 귀리로 제조한 페이스트 사진이다.
도 3은 전처리를 달리한 귀리 분말 및 귀리 페이스트 내 DPPH 라디칼 소거능 및 ABTS 라디칼 소거능 값을 나타내는 그래프이다.
도 4는 전처리를 달리한 귀리 페이스트 내 플라보노이드 값을 비교하는 그래프이다.1 is a schematic diagram showing a paste manufacturing process.
2 is a photograph of a paste prepared from oats subjected to different pretreatments.
3 is a graph showing DPPH radical scavenging activity and ABTS radical scavenging activity values in oat powder and oat paste subjected to different pretreatments.
Figure 4 is a graph comparing flavonoid values in oat paste with different pretreatments.
이하, 하기 실시예에 의하여 본 발명을 더욱 상세하게 설명하고자 한다. 단, 하기 실시예는 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들만으로 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail by the following examples. However, the following examples are only for exemplifying the present invention, and the scope of the present invention is not limited only to these.
실시예 1. 전처리별 귀리 준비Example 1. Preparation of oats by pretreatment
1) 생귀리1) Raw oats
: 국내 육성 쌀귀리 ‘대양’ 품종을 이용하여 준비하였다.: Prepared using domestically grown rice oats ‘Daeyang’ variety.
2) 볶음귀리2) Roasted oats
: 상기 쌀귀리 ‘대양’ 품종을 250℃에서 30분간 볶음처리 하여 준비하였다. 보다 구체적으로, 볶음처리 조건은 예비실험을 통해 정선된 귀리를 50g 정량하여 볶음기(FEC-006, Biotech, Incheon, Korea)에 넣고 150, 200, 및 250℃에서 각 15, 및 30분간 볶음공정을 거쳤다. 볶아진 시료를 분쇄하여 메탄올, 발효주정, 증류수를 50mL씩 가하여 24시간 실온에서 교반추출하였다. 추출물의 총 폴리페놀함량, 항산화 활성을 측정하였을 때, 250℃에서 30분에서 가장 항산화 활성이 높았다.: The rice oat 'Daeyang' variety was prepared by roasting at 250 ° C for 30 minutes. More specifically, the roasting treatment conditions were determined by weighing 50 g of oats selected through a preliminary experiment, putting them in a roasting machine (FEC-006, Biotech, Incheon, Korea), and roasting at 150, 200, and 250 ° C for 15 and 30 minutes, respectively. went through The roasted sample was pulverized, and 50 mL of methanol, fermented alcohol, and distilled water were added thereto, followed by stirring and extraction at room temperature for 24 hours. When the total polyphenol content and antioxidant activity of the extract were measured, the highest antioxidant activity was observed at 250 ° C for 30 minutes.
3) 찐귀리3) Steamed oats
: 상기 쌀귀리 ‘대양’ 품종을 1시간동안 물에 침지한 뒤, 1시간 30분간 증숙하고, 10분간 뜸을 들인 뒤, 원적외선을 이용하여 50℃ 조건으로 건조하여 귀리 내 수분함량이 7 ~ 8%가 되도록 하여 준비하였다.: The rice oat 'Daeyang' variety was immersed in water for 1 hour, steamed for 1 hour and 30 minutes, steamed for 10 minutes, and dried at 50 ° C using far-infrared rays to obtain a moisture content of 7 to 8 It was prepared to be %.
4) 발아귀리4) Germinated oats
: 상기 쌀귀리 ‘대양’ 품종을 10℃에서 발아시킨 뒤, 발아 24시간(발아길이 3mm이내) 후, 원적외선을 이용하여 50℃ 조건으로 건조하여 귀리 내 수분함량이 7 ~ 8%가 되도록 하여 준비하였다.: After germinating the rice oat 'Daeyang' variety at 10 ° C, after 24 hours of germination (germination length within 3 mm), dry at 50 ° C using far-infrared rays to prepare oats with a moisture content of 7 to 8% did
실시예 2. 귀리 페이스트 제조Example 2. Preparation of Oat Paste
전처리를 달리하여 제조한 귀리를 이용하여 페이스트를 제조하였다.A paste was prepared using oats prepared by different pretreatments.
보다 구체적으로, 상기 실시예 1에서 제조한 귀리를 정제수에 투입하여 90℃에서 30분 이상 추출하였으며, 액화효소 알파아밀라아제, 당화효소 글루코아밀라아제를 60℃에서 3시간 이상 처리하여 효소분해를 한 뒤, 90℃에서 효소를 불활성화하고, 80 메쉬의 진동체에서 여과한 뒤, 고형분 50% 이상이 되도록 농축하고, 90℃에서 60분간 살균하여 페이스트를 제조하였다(도 1 및 도 2).More specifically, the oats prepared in Example 1 were put into purified water and extracted at 90 ° C for more than 30 minutes, and the liquefied enzyme alpha amylase and the glycosylase glucoamylase were treated at 60 ° C for more than 3 hours to enzymatically decompose, The enzyme was inactivated at 90°C, filtered through an 80-mesh vibrating sieve, concentrated to a solid content of 50% or more, and sterilized at 90°C for 60 minutes to prepare a paste (FIGS. 1 and 2).
실시예 3. 아베난쓰라마이드 함량 분석Example 3. Analysis of avenanthramide content
먼저 페이스트 제조 전, 상기 실시예 1의 방법으로 전처리를 달리한 귀리 원곡 분말의 아베난쓰라마이드 함량(㎍/g페이스트)을 분석하였다.First, before preparing the paste, the avenanthramide content (μg/g paste) of the raw oat grain powder subjected to different pretreatments according to the method of Example 1 was analyzed.
보다 구체적으로, 귀리 원곡 분말 1g을 10mM Phosphate buffer(pH 2.8)에 80% 에탄올 100㎖ 침지하여 37℃에서 16시간 동안 Shaking Incubator(240 rpm)에서 교반 추출 3회를 실시하였다. 수득한 추출물은 와트만(Whatman) 2번 여과지로 여과하여 고형분을 제거하고, 감압농축기(N-1000, EYELA, 일본)를 이용하여 50℃에서 용매 성분을 제거하여 귀리 추출물을 수득하였다. 상기 제거한 고형분을 80% 에탄올로 재용해 하고, 위와 동일한 조건에서 추출하여 귀리 잔사의 추출물을 수득하였다. 귀리 추출물 및 귀리 잔사 추출물의 보관 시에는 질소 충전 후 -20℃에서 보관하였으며, 상기 추출물은 다음과 같은 UPLC 조건에서 아베난쓰라마이드 함량을 분석하였다(표 1).More specifically, 1 g of raw oat grain powder was immersed in 100 ml of 80% ethanol in 10 mM Phosphate buffer (pH 2.8) and stirred and extracted three times in a Shaking Incubator (240 rpm) at 37 ° C for 16 hours. The obtained extract was filtered through Whatman No. 2 filter paper to remove solid content, and the oat extract was obtained by removing solvent components at 50° C. using a vacuum concentrator (N-1000, EYELA, Japan). The removed solid content was redissolved in 80% ethanol and extracted under the same conditions as above to obtain an extract of oat residue. When the oat extract and oat residue extract were stored, they were stored at -20° C. after being filled with nitrogen, and the avenanthramide content of the extracts was analyzed under the following UPLC conditions (Table 1).
그 결과, 표 2에서 볼 수 있듯이, 발아귀리 분말 내 아베난쓰라마이드 함량이 가장 높고, 생귀리 분말 내 아베난쓰라마이드 함량이 두 번째로 높은 것을 확인하였다.As a result, as shown in Table 2, it was confirmed that the avenanthramide content in the germinated oat powder was the highest, and the avenanthramide content in the raw oat powder was the second highest.
이후, 상기 실시예 1 내지 2에서 제조한 전처리를 달리하여 제조한 귀리를 이용하여 페이스트를 제조하고, 이의 아베난쓰라마이드 함량을 상기와 동일한 방법으로 분석하였다.Thereafter, a paste was prepared using the oats prepared by different pretreatments prepared in Examples 1 and 2, and the avenanthramide content thereof was analyzed in the same manner as described above.
그 결과, 표 3에서 볼 수 있듯이, 원곡 분말과 달리 볶음 전처리를 한 귀리 페이스트에서 아베난쓰라마이드의 함량이 가장 높았으며, 또한, 베타글루칸 함량도 높은 것을 확인하였다.As a result, as can be seen in Table 3, it was confirmed that, unlike the original grain powder, the content of avenanthramide was the highest in the oat paste pretreated with roasting, and also the content of beta glucan was high.
이를 통해, 분말 형태에서는 다른 전처리에 비하여 상대적으로 높지 않았던 볶음귀리 내 아베난쓰라마이드 및 베타글루칸 함량이, 페이스트 형태로 가공할 경우, 볶음귀리에서 가장 높아지는 것을 확인하여, 볶음귀리 전처리가 페이스트 가공 시 발생하는 아베난쓰라마이드와 같은 기능성분의 손실을 감소시켜, 아베난쓰라마이드 함량이 가장 높아지는 것을 확인하였다.Through this, it was confirmed that the content of avenanthramide and beta-glucan in roasted oats, which was not relatively high in powder form compared to other pretreatments, was the highest in roasted oats when processed in paste form. It was confirmed that the avenanthramide content was the highest by reducing the loss of functional components such as avenanthramide.
실시예 4. 항산화 활성 및 성분 분석Example 4. Antioxidant activity and component analysis
실시예 4-1. 항산화 활성Example 4-1. antioxidant activity
상기 실시예 1의 방법으로 전처리를 달리한 귀리 분말 및 실시예 1 내지 2의 방법으로 전처리를 달리하여 제조한 귀리 페이스트의 항산화 활성을 비교분석하였다.Antioxidant activities of oat powder prepared by different pretreatments according to the method of Example 1 and oat paste prepared by different pretreatments according to the method of Examples 1 and 2 were compared and analyzed.
구체적으로, 상기 항산화 활성은 DPPH(2,2-diphenyl-1-picrylhydrazyl) 및 ABTS(2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid)를 통해 비교하였다.Specifically, the antioxidant activity was compared through DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid).
보다 구체적으로, DPPH와 ABTS를 발색법을 이용하여 라디칼 소거능을 측정하는 방법으로 전처리별 귀리 추출물의 항산화 효능을 분석하였다. DPPH 라디칼 소거능은, DPPH 용액(0.2 mM) 1 mL을 볶음귀리 추출물 50 μL과 혼합하여 상온에서 30분간 반응시키고, 반응물은 96-well plate로 옮긴 후, 520 nm에서 흡광도를 측정하여 구하였으며, Trolox를 표준물질로 사용하여 비교 분석하였다. 결과는 mg of Trolox equivalent antioxidant capacity(TEAC)/g of extract로 표기하였다.More specifically, the antioxidant efficacy of oat extracts for each pretreatment was analyzed by measuring the radical scavenging ability using DPPH and ABTS colorimetric methods. DPPH radical scavenging ability was obtained by mixing 1 mL of DPPH solution (0.2 mM) with 50 μL of roasted oat extract, reacting at room temperature for 30 minutes, transferring the reactant to a 96-well plate, and measuring absorbance at 520 nm. Trolox was used as a standard material for comparative analysis. Results were expressed as mg of Trolox equivalent antioxidant capacity (TEAC)/g of extract.
또한, ABTS 라디칼 소거능은, ABTS 7.4 mM과 potassium persulphate 2.6 mM을 혼합하여 암소에서 24시간 방치하여 라디칼을 생성시켰으며, 상기 반응 용액은 734 nm에서 흡광도 값이 1.0이 나오도록 증류수로 희석하여, 희석한 ABTS 반응 용액 1 mL에 볶음귀리 추출물 50 μL를 첨가하여 60분간 반응시켰고, 734 nm에서 흡광도를 측정하여 라디칼 소거능을 분석하였다. Trolox가 표준물질로 사용되었으며, 결과 값은 mg TEAC/g of extract로 표기하였다.In addition, ABTS radical scavenging ability was obtained by mixing ABTS 7.4 mM and potassium persulphate 2.6 mM and leaving it in the dark for 24 hours to generate radicals, and the reaction solution was diluted with distilled water to obtain an absorbance value of 1.0 at 734 nm, and diluted 50 μL of roasted oat extract was added to 1 mL of an ABTS reaction solution, reacted for 60 minutes, and the absorbance was measured at 734 nm to analyze the radical scavenging activity. Trolox was used as a standard material, and the resulting value was expressed as mg TEAC/g of extract.
그 결과, 표 4 및 도 3에서 볼 수 있듯이, 분말 형태에서는 생귀리에서 가장 높은 ABTS 값이 측정되었고, 전처리한 분말 중에서 발아귀리 분말에서 가장 높은 ABTS 값이 측정되었으나, 볶음 전처리 후 페이스트 형태일 때, ABTS가 월등하게 상승되어 ABTS 값이 가장 높은 것을 확인하였다. 또한, DPPH 값 역시, 생귀리, 찐귀리, 및 발아귀리 페이스트의 경우 분말 형태와 비교하여 페이스트 가공 후 DPPH 값이 감소하거나 비슷한 반면, 볶음 전처리를 한 페이스트에서 DPPH 값이 유의하게 증가하는 것을 확인하였다.As a result, as shown in Table 4 and FIG. 3, the highest ABTS value was measured in raw oats in powder form, and the highest ABTS value was measured in germinated oat powder among pretreated powders. However, when in paste form after roasting pretreatment , ABTS was remarkably elevated, confirming that the ABTS value was the highest. In addition, in the case of raw oat, steamed oat, and oat paste pastes, the DPPH value decreased or was similar after processing the paste compared to the powder form, while the DPPH value significantly increased in the paste pre-roasted. .
이를 통해, 볶음 전처리 후 페이스트를 가공할 경우, 항산화 활성을 나타내는 ABTS 및 DPPH 라디칼 소거능 값이 월등하게 증가하여, 높은 항산화 활성을 지니는 것을 확인하였다.Through this, when processing the paste after roasting pretreatment, it was confirmed that the ABTS and DPPH radical scavenging ability values, which represent antioxidant activity, increased significantly, and thus had high antioxidant activity.
실시예 4-2. 폴리페놀 함량Example 4-2. polyphenol content
상기 실시예 1의 방법으로 볶음 전처리 귀리 분말 및 실시예 1 내지 2의 방법으로 볶음 전처리를 하여 제조한 귀리 페이스트 내 항산화 성분인 폴리페놀의 함량을 비교·측정하였다.The content of polyphenol, an antioxidant component, in oat powder pre-roasted by the method of Example 1 and oat paste prepared by pre-roasting by the method of Examples 1 and 2 was compared and measured.
그 결과, 표 5에서 볼 수 있듯이, 볶음 전처리를 한 분말 형태일 때 폴리페놀의 함량이 약 102.32인 반면, 볶음 전처리 후 페이스트 형태에서의 폴리페놀 함량은 약 285.37로 두 배 이상 증가한 것을 확인하였다.As a result, as can be seen in Table 5, it was confirmed that the polyphenol content in the powder form after roasting pretreatment was about 102.32, while the polyphenol content in paste form after roasting pretreatment increased more than twice to about 285.37.
이를 통해, 볶음 전처리 후 페이스트를 가공할 경우, 항산화 성분인 폴리페놀 함량이 월등하게 증가하는 것을 확인하였다Through this, it was confirmed that when the paste was processed after roasting pretreatment, the polyphenol content, an antioxidant component, increased significantly.
실시예 4-3. 플라보노이드 함량Example 4-3. flavonoid content
상기 실시예 1 내지 2의 방법으로 전처리를 달리하여 제조한 귀리 페이스트 내 항산화 성분인 플라보노이드의 함량을 비교·측정하였다.The contents of flavonoids, which are antioxidant components, in the oat paste prepared by different pretreatments in the methods of Examples 1 and 2 were compared and measured.
그 결과, 표 6 및 도 4에서 볼 수 있듯이, 볶음 전처리를 한 페이스트에서 항산화 성분인 플라보노이드 값이 약 12.15로 가장 높은 것을 확인하였다.As a result, as shown in Table 6 and FIG. 4, it was confirmed that the flavonoid value, which is an antioxidant component, was the highest at about 12.15 in the paste pre-roasted.
이를 통해, 볶음 전처리를 한 귀리 페이스트에서 항산화 성분인 플라보노이드 함량이 다른 전처리를 한 귀리와 비교하여 가장 높은 것을 확인하였다.Through this, it was confirmed that the content of flavonoids, which are antioxidants, in oat paste pretreated with roasting was the highest compared to oats subjected to other pretreatments.
실시예 5. 당 조성 및 함량 분석Example 5. Sugar composition and content analysis
상기 실시예 1의 방법으로 전처리를 달리한 귀리 분말 내 당 조성을 분석하였다.Sugar composition in oat flour subjected to different pretreatments in the same manner as in Example 1 was analyzed.
구체적으로, 당 조성 중 프럭토즈, 글루코즈, 및 말토즈의 함량을 분석하였다.Specifically, the contents of fructose, glucose, and maltose in sugar composition were analyzed.
보다 구체적으로, 탈지한 시료 1g을 50㎖ 시험관에 넣은 후, 10㎖ 3차 증류수를 첨가한 뒤, Sonicator에서 수온을 30℃로 유지하면서 초음파를 통해 2시간동안 추출하였다. 추출물은 원심분리기를 이용하여 15,000 rpm에서 15분간 원심분리한 뒤, 상등액만 취득한 후, 0.45㎛ 필터를 통해 필터링하여 HPLC로 분석하였다. 분석을 위한 HPLC 용매 조건은 Acetonitrile : Water = 85 : 15(v/v)로 하고 유량(flow rate)은 1.5㎖/min으로 하였다.More specifically, after putting 1g of the degreased sample in a 50ml test tube, 10ml of tertiary distilled water was added thereto, and extraction was performed for 2 hours through ultrasonic waves while maintaining the water temperature at 30℃ in a sonicator. After the extract was centrifuged at 15,000 rpm for 15 minutes using a centrifuge, only the supernatant was collected, filtered through a 0.45 μm filter, and analyzed by HPLC. The HPLC solvent conditions for analysis were Acetonitrile: Water = 85: 15 (v/v) and the flow rate was 1.5 ml/min.
또한, 상기 실시예 1 내지 2에서 제조한 전처리를 달리하여 제조한 귀리 페이스트 내 당 조성을 분석하였다.In addition, the sugar composition in the oat paste prepared by different pretreatments prepared in Examples 1 and 2 was analyzed.
그 결과, 표 7 내지 8에서 볼 수 있듯이, 분말 상태에서는 프럭토즈, 글루코즈, 및 말토즈의 함량이 없고, 전체 당 함량이 낮은 반면, 페이스트 제조 시, 전처리별 페이스트 전체적으로, 당 성분의 함량이 증가되는 것을 확인하였다.As a result, as can be seen in Tables 7 to 8, in the powder state, there is no content of fructose, glucose, and maltose, and the total sugar content is low, while the content of sugar components increases in the paste for each pretreatment. confirmed that it is.
이를 통해, 귀리 페이스트 제조 시, 분말 형태일 때보다 증진된 당 함량을 갖는 것을 확인하였다.Through this, it was confirmed that when preparing oat paste, it had an increased sugar content compared to when it was in powder form.
실시예 6. 귀리 전처리별 페이스트 특성Example 6. Paste Characteristics by Oat Pretreatment
실시예 6-1. 고형분 함량 및 색도Example 6-1. Solid content and color
상기 실시예 1에서 제조한 전처리를 달리한 귀리 페이스트의 고형분 함량 및 색도를 분석하였다.The solid content and color of the oat paste prepared in Example 1 and subjected to different pretreatments were analyzed.
구체적으로, 고형분 함량은 페이스트 15mL를 동결건조 한 자사의 무게로 나타내었으며, 함량색도는 색차계(CM-3500d, Minolta, Tokyo, Japan)를 이용하여, Hunter’s value인 명도(L-value, lightness), 적색도(a-value, redness) 및 황색도(b-value, yellowness)를 측정하였다.Specifically, the solid content was expressed as the weight of the company's freeze-dried paste of 15mL, and the color content was measured using a colorimeter (CM-3500d, Minolta, Tokyo, Japan), Hunter's value (L-value, lightness). , redness (a-value, redness) and yellowness (b-value, yellowness) were measured.
실시예 6-2. 식이섬유 함량Example 6-2. dietary fiber content
상기 실시예 1에서 제조한 전처리를 달리한 귀리 페이스트의 식이섬유 함량을 분석하였다.The dietary fiber content of the oat paste with different pretreatments prepared in Example 1 was analyzed.
실시예 6-3. 조단백, 조지방, 및 회분 함량Example 6-3. Crude Protein, Crude Fat, and Ash Content
상기 실시예 1에서 제조한 전처리를 달리한 귀리 페이스트의 조단백, 조지방, 및 회분 함량을 분석하였다.The crude protein, crude fat, and ash contents of the oat paste prepared in Example 1 and subjected to different pretreatments were analyzed.
상기의 실시예들을 통해, 볶음 전처리 후 페이스트 형태로 가공할 경우, 다른 전처리 또는 분말 형태일 때 보다 항산화 활성 및 항산화 성분의 함량이 월등히 우수함을 확인하여, 볶음 전처리 및 페이스트 가공의 상승효과를 확인하였다.Through the above examples, when processed into a paste form after roasting pretreatment, it was confirmed that the antioxidant activity and content of antioxidant components were far superior to other pretreatments or powder forms, confirming the synergistic effect of roasting pretreatment and paste processing. .
이상의 설명으로부터, 본 발명이 속하는 기술 분야의 당업자는 본 발명이 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 이와 관련하여, 이상에서 기술한 실시 예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로서 이해해야만 한다. 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허 청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.From the above description, those skilled in the art to which the present invention pertains will be able to understand that the present invention may be embodied in other specific forms without changing its technical spirit or essential features. In this regard, the embodiments described above should be understood as illustrative in all respects and not limiting. The scope of the present invention should be construed as including all changes or modifications derived from the meaning and scope of the claims to be described later and equivalent concepts rather than the detailed description above are included in the scope of the present invention.
Claims (10)
(b) 상기 볶음 전처리한 귀리에 정제수를 투입하여 70℃ 내지 100℃에서, 20분 내지 40분 동안 추출하는 단계;
(c) 상기 추출액에 효소를 처리하는 단계; 및
(d) 상기 효소 처리한 볶음 귀리 추출액을 이용하여 볶음 귀리 페이스트를 제조하는 단계;를 포함하는, 아베난쓰라마이드 손실량이 감소되고, 항산화 활성이 증진된 귀리 페이스트 제조방법.
(a) pre-roasting oats at 180° C. to 280° C. for 15 to 45 minutes;
(b) adding purified water to the pre-roasted oats and extracting at 70° C. to 100° C. for 20 to 40 minutes;
(c) treating the extract with an enzyme; and
(d) preparing a roasted oat paste using the enzyme-treated roasted oat extract, wherein the loss of avenanthramide is reduced and the antioxidant activity is enhanced.
(a) 정제수를 투입하여 70℃ ~ 100℃, 20분 ~ 40분 동안 추출하는 단계;
(b) 상기 추출액에 액화효소 및 당화효소를 처리하여 효소분해를 하는 단계;
(c) 상기 효소분해 후 효소를 불활성화 시키는 단계;
(d) 상기 효소불활성화 된 추출액을 여과하는 단계;
(e) 상기 여과액을 농축하는 단계; 및
(f) 농축액을 살균하는 단계;를 포함하는 것인, 제조방법.
The method of claim 1, wherein the paste manufacturing method of step (b) comprises:
(a) adding purified water and extracting at 70° C. to 100° C. for 20 to 40 minutes;
(b) enzymatic degradation by treating the extract with liquefaction enzyme and glycosylation enzyme;
(c) inactivating the enzyme after the enzyme degradation;
(d) filtering the enzyme-inactivated extract;
(e) concentrating the filtrate; and
(f) sterilizing the concentrate; that would, the manufacturing method comprising a.
(b) 상기 볶음 전처리한 귀리에 정제수를 투입하여 70℃ 내지 100℃에서, 20분 내지 40분 동안 추출하는 단계;
(c) 상기 추출액에 효소를 처리하는 단계; 및
(d) 상기 효소 처리한 볶음 귀리 추출을 이용하여 볶음 귀리 페이스트를 제조하는 단계를 포함하는, 귀리 페이스트의 아베난쓰라마이드의 손실 감소 및 항산화 기능 증진방법.
(a) pre-roasting oats at 180° C. to 280° C. for 15 to 45 minutes;
(b) adding purified water to the pre-roasted oats and extracting at 70° C. to 100° C. for 20 to 40 minutes;
(c) treating the extract with an enzyme; and
(d) a method for reducing loss of avenanthramide and enhancing antioxidant function of oat paste, comprising the step of preparing a roasted oat paste using the enzyme-treated roasted oat extract.
An oat paste with reduced avenanthramide loss and enhanced antioxidant activity, prepared by the method of any one of claims 1, 4, and 7.
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