KR100391819B1 - A functional Doenjang preventing hypertension and kidney trouble and process for preparation thereof - Google Patents
A functional Doenjang preventing hypertension and kidney trouble and process for preparation thereof Download PDFInfo
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- KR100391819B1 KR100391819B1 KR10-2000-0046397A KR20000046397A KR100391819B1 KR 100391819 B1 KR100391819 B1 KR 100391819B1 KR 20000046397 A KR20000046397 A KR 20000046397A KR 100391819 B1 KR100391819 B1 KR 100391819B1
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Classifications
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
본 발명은 고혈압 및 신장장해 예방 기능성 된장 및 그 제조방법에 관한 것으로, 전통 된장 제조 방법에 있어서 된장의 1차 숙성 후 초결명자, 숙지황, 어성초, 산수유, 산약, 오미자, 백봉령, 목단피, 택사, 청상자, 육계를 혼합한 약초의 열수 추출물을 첨가하여 재숙성하여 된장을 제조함으로써 혈압을 낮추는 항고혈압 활성과 혈장지질 수준의 개선 및 신장 기능 향상의 효과가 있으며 전통 된장의 관능 및 풍미를 저해하지 않는 된장을 제공하여 염분에 의한 고혈압 및 신장장해의 위해를 예방할 수 뛰어난 효과가 있다.The present invention relates to a functional miso and a method for producing hypertension and kidney failure prevention, and to the first doenjang of the doenjang in the traditional doenjang method, superdeterminant, sagejihwang, eoseongcho, cornus, mountain medicine, Schisandra chinensis, Baekbongryeong, Mokpipi, Taxa, Blue By adding hot water extract of herbal medicine mixed with box and broiler, re-maturation to make doenjang has antihypertensive activity that lowers blood pressure, improves plasma lipid level and improves kidney function, and does not impair the sensory and flavor of traditional doenjang. By providing doenjang has an excellent effect to prevent the harm of high blood pressure and kidney failure caused by salt.
Description
본 발명은 고혈압 및 신장장해 예방 기능성 된장 및 그 제조방법에 관한 것이다. 더욱 상세하게는, 전통 된장의 관능 및 풍미를 저해하지 않으면서도 혈압을 낮추는 항고혈압 활성과 혈장지질 수준의 개선 및 신장 기능 향상의 효과가 있는 약초 열수추출물을 첨가하여 제조된 고혈압 및 신장장해 예방 기능성 된장 및 그 제조방법에 관한 것이다.The present invention relates to a functional miso and a preparation method thereof for preventing hypertension and kidney failure. More specifically, antihypertensive activity to prevent hypertension and renal failure prepared by adding herbal anti-hypertensive activity that lowers blood pressure and hot water extract that improves plasma lipid level and renal function without inhibiting the sensory and flavor of traditional doenjang It relates to a doenjang and its manufacturing method.
된장은 쌀을 주식으로 하는 우리나라 사람들이 오래 전부터 애용해 왔던 발효조미식품으로서 단백질을 보강해 주는 부식으로 큰 비중을 차지하여 왔다. 공장생산에 의해 된장의 수요가 점차 증가하면서 위생적이고 체계적인 품질관리가 요구되고 있다.Doenjang is a fermented seasoning food that Koreans who use rice as a staple food have long used for a long time. As the demand for miso is gradually increased due to factory production, hygienic and systematic quality control is required.
된장의 원료는 된장용 대두로 황색종이 사용되고 있으며, 국내에서 생산되는 것으로는 부족해 주로 미국산 수입대두를 많이 사용하고 있다. 된장용 대두는 증자 후에 색이 밝고 결정이 미세하며, 씹을 때 탄력이 좋고 흡수력이 좋으며 탄수화물 함량이 많은 것이 이상적이라고 할 수 있다. 대두 이외에 효모증식을 촉진하고 숙성을 빨리하기 위하여 탈지대두를 사용하거나 전분질 원료로서 보리 또는 밀가루를 첨가하기도 한다. 소금과 양조용수에는 철분과 구리성분이 적은 것을 사용하는 것이 좋다.Yellow bean is used as soybean paste for miso, and it is not enough to produce in Korea. Soybean paste has a bright color, fine crystals, and high elasticity, good absorption, and high carbohydrate content. In addition to soybeans, degreased soybeans may be used to promote yeast growth and ripening, or barley or wheat flour may be added as a starch raw material. Salt and brewing water should use less iron and copper.
된장의 제조방법을 보면, 원료 대두를 보통 15∼20℃의 물에서 8∼9시간 침지시킨 후 물을 빼고 1시간 이상 방치한 다음 증자관에서 30분 정도 예열하고 1㎏/㎠에서 1시간 반정도 증자해 준다. 증자를 시키는 목적은 대두단백질의 열변성, 대두조직의 연화, 생콩 냄새의 제거, 살균, 독성물질인 트립신 억제제와 hemaglutinin에 의한 독성을 습열변성에 의해 불활성화시키는데 있다.According to the method of making doenjang, raw soybeans are usually immersed in water at 15-20 ℃ for 8-9 hours, drained and left for at least 1 hour, then preheated for 30 minutes in a steam pipe and 1 hour and half at 1㎏ / ㎠ Also increase. The purpose of cooking is to deactivate soy protein, soften soy tissue, remove odor of soybean, sterilize, and inactivate toxic trypsin inhibitor and hemaglutinin by moist heat degeneration.
종국(種麴)은 황곡균인Aspergillus oryzae를 이용하여 양조에 필요한 전분당화효소를 생산하기 위하여 제국(製麴)을 하게 된다. 처리된 원료에 1∼0.15%의 종국을 접종한 후 잡균의 오염을 방지하기 위하여 습도 90%, 온도 30℃로 조절하여 40∼43시간 정도 배양하여 출국(出麴)을 하게 된다.In the end, the empire is used to produce starch glycosylase for brewing using Aspergillus oryzae , a barley grain bacterium. After inoculating 1 ~ 0.15% of the final raw material to the treated raw material, in order to prevent contamination of various germs, it is incubated for 40 to 43 hours by controlling the humidity at 90% and the temperature of 30 ° C.
출국과 증자대두, 식염 등을 혼합관에 넣고 수분이 48∼50℃가 되도록 혼합한 다음 숙성을 시키게 된다. 된장의 숙성은 국균, 효모, 세균 등이 상호작용에 의하여 느리게 일어나며, 전분질은 아밀라아제에 의해 덱스트린과 당으로 분해된다. 여기에서 생긴 당은 다시 알콜발효에 의해 알콜이 생성되며, 일부는 세균에 의해 유기산을 생성한다. 또한, 이들 사이에 결합이 이루어져 에스테르가 생성됨으로써 된장의 향기가 나게 된다.Departure, steamed soybeans, salt, etc. into a mixing tube and mixed so that the moisture is 48 ~ 50 ℃ and then aged. Aging of doenjang is slow due to the interaction of bacteria, yeast and bacteria, and starch is decomposed into dextrin and sugar by amylase. The sugars produced here produce alcohol by fermentation, and some produce organic acids by bacteria. In addition, a bond is formed between them to produce an ester, resulting in a fragrance of miso.
단백질은 국균 중의 단백질분해효소에 의해 아미노산으로까지 분해되어 구수한 맛을 내게 된다. 보통 숙성실의 온도는 28∼30℃로 하고 된장은 품온(品溫)을 25∼30℃가 되도록 하여 2개월 이상 숙성시킨다. 내염성 효모의 알콜발효가 끝나고 프로테아제(protease)에 의한 단백질 분해가 끝나 아미노태질소(amino態窒素)가 충분히 형성될 때를 숙성종료시기로 한다.Proteins are broken down into amino acids by proteolytic enzymes in the bacteria and give a delicious taste. Normally, the temperature of the aging room is 28-30 ° C., and the miso is aged at 25-30 ° C. for at least 2 months. The end of aging is when the alcoholic fermentation of salt-resistant yeast is completed and protein degradation by protease is completed and amino nitrogen is sufficiently formed.
상기와 같이 숙성이 끝난 된장은 제품규격에 맞도록 조합하거나 마쇄한 다음 효소의 불활성화와 살균을 하기 위하여 가열처리를 한 다음 제품화하게 된다. 살균조건은 보통 50℃에서 60분간, 55℃에서 30분간, 60℃에서 10분간 또는 70℃에서 5분정도 실시한다.As described above, the matured doenjang is combined or crushed to meet the product specifications, and then heat-treated to inactivate and sterilize the enzyme, and then commercialize. Sterilization conditions are usually performed at 50 ° C for 60 minutes, at 55 ° C for 30 minutes, at 60 ° C for 10 minutes, or at 70 ° C for 5 minutes.
다른 발효식품과 비교할 때, 된장은 일단 숙성된 뒤에서 그 자체의 숙성상태가 장기간 보존될 뿐만 아니라, 채소류를 된장에 담가 보관하면 된장의 맛이 그 채소류에 배어들어 독특한 맛(개운한 맛)을 내게 되고 또한 그 보존기간도 매우 길어진다. 이러한 점은 예로부터 깻잎, 고추 또는 무 등을 된장에 담가 먹는 것으로도 알 수 있다.Compared to other fermented foods, doenjang is not only preserved for its long-term ripening state once it has been aged, but when vegetables are soaked in doenjang, the taste of doenjang is soaked into the vegetables and gives a unique taste. Its retention period is also very long. This can be seen from soaking sesame leaves, red peppers, or radish in soybean paste.
된장은 단백질원이 풍부한 전통 발효식품으로 국내 뿐 아니라 일본, 중국 등지에서도 유사한 식품의 형태로 폭넓게 섭취되고 있다. KS 규격에 따른 개량식 된장의 원료는 식염 12%, 콩 25%, 보리 25%, 보리국자 37%와 종수로 구성되어 있으며, 이러한 원료를 30일 내지 60일간 발효시켜 된장을 만든다. 발효 중에는 세균과 곰팡이가 분비하는 다양한 효소에 의해 구성성분들이 분해되는데, 특히 된장 성분의 25% 정도를 차지하는 단백질, 단백분해효소에 의해 여러 가지 펩타이드나 아미노산으로 분해된다. 일반적으로 발효된 된장 중에는 글루탐산(glutamic acid)이나 류신(leucine) 등이 유리아미노산으로서 다량 함유되어 있고, 펩타이드들을 구성하고 있는 아미노산으로서는 글루탐산(glutamic acid), 프롤린(proline), 아스파라산 (aspartic acid)의 비율이 높은 것으로 알려져 있다.Doenjang is a traditional fermented food rich in protein, and is widely consumed in the form of similar foods not only in Korea but also in Japan and China. The raw material of improved doenjang according to KS standard consists of 12% of salt, 25% of soybean, 25% of barley, 37% of barley scoop and seed water. The raw materials are fermented for 30 days to 60 days to make miso. During fermentation, the components are broken down by various enzymes secreted by bacteria and fungi. Especially, they are broken down into various peptides and amino acids by proteins and proteases, which account for about 25% of soybean paste. In general, fermented soybean paste contains glutamic acid or leucine as a free amino acid, and the amino acids constituting peptides are glutamic acid, proline, and aspartic acid. It is known that the ratio of is high.
종래의 간장이나 된장 제조방법에 따르면 대두를 증자관이나, 솥에서 삶이 익힌 후 방냉시키고, 자연적인 방법 혹은 곰팡이종균, 국균(Aspergillus oryzae)을 접종하여 고체배양시켜서 콩단백질이 국균의 효소에 의하여 어느 정도 분해될 수 있는 상태에 도달하면(약 1개월정도 소요), 이를 염수(10% 이상)에 담가서 1차 발효를 2∼3개월 시킨 후, 액체를 분리 그대로 방치한 상태에서 5개월정도 2차 발효하여 달여서(열처리하여) 간장을 제조하고, 분리된 고형분이 된장원료로 독에 담가져 어느 정도의 기간(5개월)이 지나면 급식되고 있다.According to the conventional soy sauce or soybean paste production process after learned life soybeans in steaming tube or pot was allowed to cool and, natural way or fungal microorganisms, by inoculation with solid culture of Aspergillus (Aspergillus oryzae) soy protein which by the enzyme of Aspergillus When it reaches a state that can be decomposed (about 1 month), soak it in brine (10% or more) and let it fermentation for 2 to 3 months, and then leave the liquid as it is for about 2 months. It is fermented, decocted (heat-treated) to make soy sauce, and the separated solids are soaked in poison as miso raw material and fed after a certain period (5 months).
된장 제조시의 위생적인 처리와 품질관리 외에도 유통과정 중에 변질을 방지하기 위하여 세심한 주의를 할 필요가 있다. 된장의 품질관리는 여러 가지 물리학적인 변화가 많기 때문에 특히 원료의 선택과 제조과정 중에 각별한 검사가 요구되어지며, 소비자의 기호에 맞도록 관능적인 면이나 화학성분의 조절 그리고 위생상의 제반 문제점을 검토하여 품질개선 및 위생처리 등을 통해 질적 향상이 이루어져야 한다.In addition to hygienic treatment and quality control in the manufacture of miso, careful attention is required to prevent deterioration during distribution. Since the quality control of doenjang has many physical changes, special inspection is required during the selection and manufacturing process of raw materials. Quality improvement should be achieved through quality improvement and sanitation.
상기에서 설명한 바와 같이, 된장은 우리나라 고유 전통 음식으로 없어서는 안될 중요 식품으로 매일 섭취되고 있다. 그러나, 이런 장류 식품은 염분 함량이 높아서(소금함량 10∼20%) 이들 염분에 의한 고혈압 및 신장 기능 약화의 위험에 항상 노출되어 있다.As described above, doenjang is an indigenous food that is indispensable to Korea. However, these foods are high in salt content (salt content of 10-20%) and are always at risk of hypertension and weakened kidney function by these salts.
고혈압(hypertension)은 정상 혈압보다 높게 즉, 수축기 혈압이 140㎜Hg 이상, 확장기 혈압이 90 ㎜Hg 이상 지속적으로 유지되는 순환계 질환으로, 전세계적으로 총 인구의 15%, 특히 65세 이상의 고령 인구의 50%에서 발생하는 매우 중요한 심혈관계 질환이다. 고혈압은 심혈관계, 신장, 신경계 등 조직·장기에 손상을 일으키는 중요한 사망원인의 하나이다.Hypertension is a circulatory disease that is consistently higher than normal blood pressure, that is, systolic blood pressure is greater than 140 mmHg and diastolic blood pressure is greater than 90 mmHg. It is a very important cardiovascular disease that occurs in 50%. Hypertension is one of the major causes of death that damages tissues and organs such as the cardiovascular system, kidneys, and nervous system.
고혈압의 원인은 매우 다양하여 그 원인이 아직 밝혀지지 않는 본태성 고혈압이 전체 고혈압 환자의 90∼95%를 차지하고 있으며, 당뇨병, 신장질환, 약물복용 등의 원인으로 제 2차적으로 발생하는 고혈압이 나머지 5%를 차지한다. 치료방법 역시 그 원인별, 고혈압의 정도, 환자의 연령, 치료 수락에 따라 매우 다양하다.The causes of hypertension vary widely. Essential hypertension, the cause of which is still unknown, accounts for 90-95% of all hypertension patients. Secondary hypertension, which is caused by diabetes, kidney disease, and drug use 5%. Treatment options also vary greatly depending on the cause, the degree of hypertension, the age of the patient, and the acceptance of treatment.
혈압은 심장의 혈액 박출량(Cardiac output)과 말초혈관의 저항(Periphenal vascular resistance)에 의해서 결정된다. 따라서 이들 두 인자를 저하시킬 수 있는 약물들을 사용하여 고혈압을 전통적으로 치료해 왔다. 예로 이뇨제(Thiazides) 또는 교감신경계 억제물질(α,β-Adrenergic antagonists; Clonidine, Prazocin)들을 사용해 왔다. 근래에는 고혈압 치료제로서 강력한 혈관수축 물질인 안지오텐신 Ⅱ(angiotensin Ⅱ)의 생리적 작용을 억제하는 안지오텐신 수용체길항제(angiotensin receptor blocker), 예를 들면, losartan(DuP753), SKF 108566, 또는 불활성 상태의 안지오텐신 Ⅰ을 활성형인 안지오텐신 Ⅱ로 전환시키는 안지오텐신 전환효소(angiotensin coverting enzyme)의 작용을 억제하는 약물, 예를 들면, 캅토프릴, 에날라프릴, 라미프릴 등이 항고혈압제로 많이 사용되고 있는 추세이다. 그러나 그 치료 효과는 노인성 고혈압 등 고혈압의 병인에 따라서 치료 효과가 미미하거나 없는 경우도 많다.Blood pressure is determined by Cardiac output and Periphenal vascular resistance. Therefore, hypertension has traditionally been treated with drugs that can lower these two factors. For example, Thiazides or sympathetic system inhibitors (α, β-Adrenergic antagonists; Clonidine, Prazocin) have been used. Recently, angiotensin receptor blockers, such as losartan (DuP753), SKF 108566, or inactive angiotensin I, which inhibit the physiological action of angiotensin II, a potent vasoconstrictor, are used as antihypertensive agents. Drugs that inhibit the action of angiotensin coverting enzyme, which is converted to the active angiotensin II, for example, captopril, enalapril, ramipril, and the like, are being widely used as antihypertensive agents. However, the therapeutic effect is often negligible or absent depending on the pathogenesis of hypertension such as senile hypertension.
본 발명자들은 혈압을 낮추는 항고혈압 활성과 혈장지질 수준의 개선 및 신장 기능 향상 효과가 있는 약초 열수추출물을 된장 제조시 첨가함으로써 전통 된장의 관능 및 풍미를 저해하지 않으면서 염분에 의한 위해를 예방하고 완화할 수 있는 고혈압 및 신장장해 예방 기능성 된장을 제조하였다.The present inventors added herbal hot water extracts having antihypertensive activity lowering blood pressure, improving plasma lipid levels, and enhancing kidney function to prepare soybean paste, thereby preventing and mitigating harm caused by salinity without inhibiting the sensory and flavor of traditional doenjang. A functional miso was prepared to prevent hypertension and renal failure.
따라서 본 발명의 목적은 고혈압 및 신장장해 예방 기능성 된장을 제공함에 있다.Accordingly, an object of the present invention is to provide a functional miso preventing hypertension and renal failure.
본 발명의 다른 목적은 상기 고혈압 및 신장장해 예방 기능성 된장의 제조방법을 제공함에 있다.It is another object of the present invention to provide a method of preparing functional miso preventing hypertension and renal failure.
본 발명의 상기 목적은 전통 된장 제조 방법에 있어서 된장의 1차 숙성 후 초결명자, 숙지황, 어성초, 산수유, 산약, 오미자, 백봉령, 목단피, 택사, 청상자, 육계를 혼합한 약초의 열수추출물을 첨가하고 재숙성하여 고혈압 및 신장장해 예방 효과가 있는 된장을 제조함으로써 달성하였다.The object of the present invention is to add the hot water extract of herbal medicine mixed with the first crystallization, sukjihwang, eoseongcho, cornus oil, Chinese medicine, Schisandra chinensis, Baekbong-ryeong, Mokpipi, Taxa, Cheongjak, Broilers in the traditional miso production method It was achieved by making mature soybean paste having the effect of preventing hypertension and renal failure.
이하 본 발명의 구체적인 구성 및 효과를 실시예를 들어 상세히 설명하지만 식품종류의 선택 및 조성비의 변경 등은 건강식품의 효과를 저하시키고 당업자 간에 권리의 범위를 의도적으로 무의미하게 변경을 꾀할 수 있음은 물론이며 이와 같은 수치 범위의 변경은 본 발명의 권리범위 내 속하는 것이다.Hereinafter, the specific configuration and effects of the present invention will be described in detail with reference to examples. However, the selection of food types and the change in composition ratio may lower the effect of health food and intentionally and intentionally change the scope of rights among those skilled in the art. The change in the numerical range is within the scope of the present invention.
도 1은 본 발명 고혈압 및 신장장해 예방 기능성 된장을 제조하기 위한 재래식 기능성 된장 제조 공정의 개략도이다.Figure 1 is a schematic diagram of a conventional functional miso preparation process for producing a functional miso preventing hypertension and kidney disorders of the present invention.
본 발명의 바람직한 실시예에 따르면, 원료 채취한 후 매주를 성형하고 발효시킨 후, 염수를 담고 1차 숙성시킨 다음, 초결명자 8∼14 중량%, 숙지황 8∼14 중량%, 어성초 8∼14 중량%, 산수유 8∼ 14 중량%, 산약 8∼14 중량%, 오미자 8∼14 중량%, 백봉령 5∼11 중량%, 목단피 5∼11 중량%, 택사 5∼11 중량%, 청상자 5∼11 중량%, 육계 1∼4 중량%로 구성된 약제 열수추출물 첨가하고 혼합하여 2차 숙성시킨 다음 혼합, 살균하여 된장을 제조한다.According to a preferred embodiment of the present invention, the raw material is collected and then molded and fermented every week, and after the first fermentation with brine, 8-14% by weight, 8-14% by weight of sucrose, 8-14% by weight %, Cornus 8-14 wt%, Acidic 8-14 wt%, Schisandra chinensis 8-14 wt%, Baekbyeongyeong 5-11 wt%, Bark 5-11 wt%, Talc 5-11 wt%, Blue box 5-11 wt% %, Broth 1-4% by weight of the drug hot water extract is added, mixed with the second aging, mixed, sterilized to prepare miso.
초결명자(Cassia obtusifolia L.)는 높이 약 1m 되는 한해살이풀로 씨(결명자)에는 에모딘, 오브투리폴린, 오브투신 C18H16O7, 크리소오브투신 C19H18O7, 아우란티오오브투신 C17H14O7과 그 배당체가 분리되었다. 또한 종이크로마토그라프에 의하여 크리소파놀, 크리소파놀안트론, 알로에에모딘, 레인이 확인되었다. 씨의 물 또는 알콜추출물은 동물실험에서 혈압낮춤작용이 있으며 동의치료에서는 신을 보호하고 간열을 내리우며 거풍, 열내림 효과가 있다고 하여 바람으로 머리가 아프며 눈병을 치료하는데 쓰였다.Second Cassia tora (Cassia obtusifolia L.) seeds (Cassia tora) with yearly plant is about 1m in height, emodine, of Turi morpholine, commitment of C 18 H 16 O 7, Creed small commitment of C 19 H 18 O 7, Au is Thiooftucin C 17 H 14 O 7 and its glycosides were isolated. In addition, chrysopanol, chrysopanol antrone, aloe emodine, and lane were identified by paper chromatograph. Seed water or alcohol extracts have been shown to reduce blood pressure in animal experiments, and to protect the gods, lower liver fever, and have a strong, fever-lowering effect.
숙지황(Rehmannia glutinosa Liboschtz var. purpurea makino)은 높이 15∼25㎝에 이르는 여러해살이풀로 뿌리(생지황)에는 이리도이드배당체인 카탈폴 및 만니톨, 레흐마닌이 있고, 뿌리가 3∼5㎝의 큰 덩어리를 이루는 회경지황에서는 4.9%의 카탈폴이 분리되었다. 물에 풀리는 부분에서는 만니톨 1%, 스타키오즈 32%, 글루코즈 9%가 있고, 잎과 뿌리에서 루테올린, 크리소에티올이 분리되었다. 동의치료에서는 보혈약, 강장약, 피멎이약, 오줌내기약, 콩팥을 보호하는 약으로 빈혈, 병후쇠약, 토혈, 자궁출혈, 결핵성쇠약에 쓰인다.Sukjihwang (Rehmannia glutinosa Liboschtz var.purpurea makino) is a perennial herb that is 15-25cm in height, and roots (raw sulfur) have iridoid glycosides such as catalpol, mannitol, and lehmanine, and large roots of 3-5cm. 4.9% of Catalpol was separated from the circulating turmeric. In the water release part, mannitol 1%, starchiose 32%, and glucose 9%, luteolin and chrysothiol were separated from the leaves and roots. In motion therapy, it is a medicine to protect blood, tonic, blood, urinary medicine, and kidney. It is used for anemia, sickness, soil, uterine bleeding and tuberculosis.
어성초(Hottuynia cordata Thunb.)는 약모밀이라고도 하며 높이 15∼30㎝ 되는 여러해살이풀이다. 전초는 염증약, 이뇨해독약으로 임질과 요도염, 방광염, 자궁염, 폐염, 기관지염, 물고임, 무좀치루, 탈홍, 악창 등에 사용하며 차처럼 달여서 매일 마시면 동맥경화를 예방할 수 있다.Hottuynia cordata Thunb. Is a perennial herb, also known as weak wheat, 15-30 cm high. Outpost is an inflammatory drug and diuretic poisoning agent, which is used for gonorrhea, urethritis, cystitis, uterus, pneumonia, bronchitis, bite, athlete's foot, browning, and swelling.
산수유(Macrocarpium officinale Sieb. et Zucc.)는 산수유나무 열매껍질로 열매에는 결정성유기산, 몰식자산, 사과산, 포도주산 등이 있으며 열매껍질에는 이리도이드배당체인 모르로니시드, 로가닌 등이 있다. 동의치료에서는 자양강장약, 수렴약으로 콩팥을 보하며 땀을 자주 흘리고 오줌이 조금씩 자주 나올 때, 허리아픔, 달거리가 고르지 않을 때 사용한다.Cornus (Macrocarpium officinale Sieb. Et Zucc.) Is a fruit bark of the hawthorn tree, which includes crystalline organic acids, glutinous assets, malic acid, and grape acids, and the fruit shells include iridonide glycosides such as moronisides and loganins. In motion therapy, nourishment tonic and astringents are used to see the kidneys, and when sweating frequently and urine comes out little by little, it is used when the back pain and the moon are uneven.
산약은 마과에 속한 덩굴성 참마 또는 마의 덩이뿌리로 가을 상강 후부터 동지 사이에 채취하여 건조한 것으로, 외면은 백색 또는 황갈색을 띠고 내부는 분질 또는 호화된 각질로 단단하다. 성분은 전분, 점액질, 단백질, 지방, 아르기닌콜린 등과 디아스타제를 함유하고 있으며, 지라, 폐, 콩팥, 위, 간의 경락에도 작용한다. 효능으로 식욕이 감퇴하며 원기가 부족할 때는 백출, 연밥, 인삼 등과 함께 달여 복용하며, 정액이 새거나 잠잘 때 식은 땀을 흘릴 경우 숙지황, 산수유 등과 달여 복용한다. 몸이 마르고 원기가 부족하는 등의 허한 증상을 보일 때는 인삼, 패모, 복령, 행인 등을 배합하여 달여 복용하면 좋다. 당뇨병에도 매일 달여 장기간 차 대신 복용하면 효과가 있으나, 염증성 설사를 하거나 대변이 굳을 때는 복용을 중지한다. 그 밖에도 너무 많이 복용하면 기체를 일이키므로 주의를 요한다.It is a vine-like yam or a lump of horses belonging to an ape, collected between autumn and winter solstice and dried. The outer surface is white or yellowish brown and the inside is hard or powdery keratin. Ingredients contain starch, mucus, protein, fat, arginine choline and diastases, and also act on the meridians, lungs, kidneys, stomach and liver. When the appetite is reduced and energy is insufficient, it is taken monthly with Baekchul, Yeonbap and Ginseng. When the body is showing signs of dryness and lack of energy, such as ginseng, famo, Bokyeong, passersby, etc., you can take a combination. Even if you take diabetes every month for a long time instead of tea, but inflammatory diarrhea or when the stool is hard to stop taking. If you take too much, it will cause gas, so be careful.
오미자나무(Schizandra chinensis Baillon)의 열매인 오미자의 알콜엑스는 45∼47%, 물엑스는 39∼41%이며, 많은 양의 유기산이 있다. 씨까지 포함한 열매의 유기산은 레몬산, 사과산, 포도주산 등이 있고, 당분, 탄닌질, 안토찌안색소, 펙틴, 점액, 정유가 들어 있다. 열매에는 또한 수지, 사포닌, 아스코르빈산이 있다. 동의치료에서는 폐를 보호하고 콩팥을 돕는 목적에 기침멎이약, 수렴약, 자양강장약으로 기침, 입안이 마르며 설사가 멎지 않고 땀이 나고 가래가 많은 때 사용한다. 하루 5∼15g을 물에 달여 먹으며, 심근쇠약, 심장신경증 등에도 사용한다.The fruit extract of Schizandra chinensis Baillon, Schizandra chinensis Baillon, contains 45-47% alcohol extract and 39-41% water extract. The organic acids of the fruit, including seeds, include lemon acid, malic acid and wine acid, and contain sugar, tannin, anthocyanin, pectin, mucus, and essential oils. The fruit also has resins, saponins, ascorbic acid. In motion therapy, cough, astringents, astringents, and nourishing tonics are used to protect the lungs and help the kidneys. Cough, dry mouth, diarrhea, sweat and phlegm are used. 5-15g per day in water to eat, myocardial weakness, cardiac neuropathy, etc. are used.
백봉령[Poria cocos (Schw.) Wolf.]의 성분은 다당류인 파키만이 약 94%, 트리테르펜산, 당, 무기물, 에르고스테롤이 있으며, 동의치료에서 오줌내기약, 진정약으로 오줌이 잘 나오지 않을 때, 붓기와 물고임, 먹은 것이 내려가지 않고 입맛이 없을 때, 위내정수, 가슴활랑거림, 잠을 이루지 못할 때에 쓴다. 또한 근육의 간대성경련과 어지럼증에도 쓴다.The content of Poria cocos (Schw.) Wolf. Consists of about 94% of the polysaccharide pakiman, triterpenic acid, sugars, minerals, and ergosterol. When not, swelling, bite, eat when things go down and have no appetite, gastric constant, heart swelling, sleep can not be used. It is also used for muscle cramps and dizziness.
목단피는 모란(Paeonia suffruticasa Andrews)의 뿌리껍질로 페오놀배당체인 페오노시드, 페오놀리드, 페오니플로린이 있고, 이밖에 안식향산, β-시토스테롤,캄페스테롤, 페오놀이 있다. 목단피의 중요한 약리작용물질은 페오놀과 그의 배당체로 진정작용, 열내림작용, 아픔멎이작용, 진경작용과 같은 중추억제효과가 있으며 항염증작용, 피멎이작용도 있다. 동의치료에서는 진정약, 열내림약, 염증약, 아픔멎이약, 쟁혈약으로 오한과 열나기, 경련과 머리 및 배아픔, 월경불순과 허리아픔때에 쓴다. 목단피는 복숭아씨와 함께 쓸 때 염증을 없애고 몸안에 피를 잘 통하게 하는 효과가 있다.Bark of Peony (Paeonia suffruticasa Andrews) is the root shell of the pheonol glycosides phenosides, pheonolides, peonyflorin, and there are benzoic acid, β- sitosterol, camphorolol, phenool. The major pharmacological agents of the bark skin are pheonol and its glycosides, which have central inhibitory effects such as sedation, heat lowering, soreness, and myrrhosis, and also have anti-inflammatory and bloody effects. In motion therapy, it is used for chills, fever, cramps, head and embryo, dysmenorrhea and back pain as sedatives, fever lowering drugs, inflammatory drugs, sore throat medicines, and septic drugs. Bark skin is effective when used with peach seeds to remove inflammation and help blood flow through the body.
택사(Alisma plantago-aquaticaL.car. orientale Samp)는 높이 50∼100㎝에 이르는 여러해살이풀의 뿌리줄기로 정유, 수지, 아세틸콜린, 레찌틴, 아스파라긴을 비롯한 아미노산, 많은 양의 당, 피토스테롤, 피토스테롤린, 팔미틴, 스테아린, 올레인, 알칼로이드와 많은 농마, 단백질이 있다. 동의치료에서는 오줌내기약, 지갈약으로서 콩팥염으로 인한 붓기와 각기, 오줌이 적을 때, 위내정수, 구갈, 어지럼증에 쓰며, 요즘에는 당뇨병에도 쓰인다. 민간에서는 뿌리줄기를 설사, 고혈압, 급성장염, 세균성적리, 점막의건조, 어지러움증, 황달 때 달여서 먹는다.Taxa (Alisma plantago-aquatica L.car.oriente Samp) is a perennial root stem of 50 to 100 cm in height and contains essential oils, resins, acetylcholine, lecithin, amino acids including asparagine, large amounts of sugar, phytosterols and phytosterols. There are lean, palmitine, stearin, olein, alkaloids and many farm horses and proteins. In motion therapy, urinary medicine, swelling medicine, swelling caused by kidney disease and each, when urine is low, intranasal constant, dry mouth, dizziness, and nowadays also used in diabetes. Folks eat root stems by diarrhea, hypertension, acute enteritis, bacterial isolation, dry mucous membranes, dizziness, and jaundice.
청상자(Celosia argentea L.)는 들맨드래미의 씨로 동의치료에서 눈을 밝게 하는 효과가 있다고 하여 눈이 붉어지고 곪길 때 매미허물, 단국화 와 같이 쓴다. 고혈압과 어지럼증에도 쓰인다.Cheongsia (Celosia argentea L.) is a seed of wild mandramy. It has the effect of brightening the eye in motion therapy. It is also used for high blood pressure and dizziness.
육계는 일본의 남부에서 재배하는 C. sieboldii Meisn.(C. loureirii auct. Jap. non Nees)의 뿌리껍질로 정유 약 1%가 함유되고 주성분은 계피알데히드 30%, 캄파, 찌네올, 리날롤이며, 계피와 같은 목적에 쓰는데 대용품이며 주로 과자향로로 사용한다.Broilers are root bark of C. sieboldii Meisn. (C. Loureirii auct.Jap.non Nees) grown in the southern part of Japan, containing about 1% essential oil, and the main ingredients are 30% cinnamon aldehyde, camphor, cineol, linalol It is used as a substitute for cinnamon and cinnamon.
본 발명 고혈압 및 신장장해 예방 기능성 된장은 재래식 전통 된장 제조방법에 있어서, 1차 숙성 후 초결명자 8∼14 중량%, 숙지황 8∼14 중량%, 어성초 8∼14 중량%, 산수유 8∼ 14 중량%, 산약 8∼14 중량%, 오미자 8∼14 중량%, 백봉령 5∼11 중량%, 목단피 5∼11 중량%, 택사 5∼11 중량%, 청상자 5∼11 중량%, 육계 1∼4 중량%으로 구성된 약제 열수추출물을 첨가·혼합한 다음 재숙성하여 제조됨을 특징으로 한다.In the present invention, the functional miso prevents hypertension and kidney failure in the traditional method of preparing miso, after the first ripening, 8-14% by weight of superdeterminant, 8-14% by weight of Sukji, 8-14% by weight of Echo sheath, 8-14% by weight of cornus oil , 8-14% by weight, 8-14% by weight of Schisandra chinensis, 5-11% by weight of Baekbyeongyeong, 5-11% by weight of bark skin, 5-11% by weight of taxa, 5-11% by weight of blue box, 1-4% by weight of broiler It is characterized in that it is prepared by adding and mixing the drug hot water extract consisting of re-maturation.
본 발명은 식품으로 인체에 전혀 해롭지 않고 우리가 항상 먹고 있는 식품원료 중에서 들에서 자생하고 있는 가식성(edible) 식품원료인 초결명자, 숙지황, 어성초, 산수유, 산약, 오미자, 백봉령, 목단피, 택사, 청상자, 육계를 혼합하여 1㎏당 20 L의 물로 열수추출하여 제조된 약초 열수추출물을 첨가한 된장으로, 인체에 해로운 것이 없고 그 성분 중에는 고혈압 및 신장장해 예방 등의 신진대사 작용에 관여하는 것이 있으므로 유용한 것이다.The present invention is a food that is not harmful to the human body at all and is always edible food raw materials that are grown in the field among the food ingredients we eat all the time, ultra-determinant, succinct hwang, eoseongcho, cornus milk, mountain medicine, Schisandra chinensis, Baekbongryeong, Mokpipi, Taxa, Doenjang containing herbal hot water extract prepared by mixing blue box and broiler with 20 liters of water per kilogram of water, which is not harmful to the human body, and its components are involved in metabolic effects such as prevention of hypertension and kidney damage. It is useful.
이하 실시예를 통하여 본 발명을 더욱 상세히 설명하기로 한다. 다만, 이들 실시예는 오로지 본 발명을 구체적으로 설명하기 위한 것으로, 본 발명의 범위를 제한하는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these examples are only for illustrating the present invention in detail, and do not limit the scope of the present invention.
실시예 1 : 약초추출물의 제조Example 1 Preparation of Herbal Extracts
약초의 구입은 국내산으로 혈압강화 효과와 신장기능을 향상시키는 약효를 가진 전통 한약 처방을 변형하여 하기 표 1과 같은 혼합비로 조제한 혼합 약초를 사용하였다.The purchase of medicinal herbs was made in Korea by using a mixed herb prepared at the mixing ratio as shown in Table 1 by modifying the traditional Chinese medicine prescription with a medicinal effect to improve blood pressure strengthening effect and kidney function.
1㎏의 상기 혼합 약제를 약 1㎝로 잘라 깨끗한 청정수로 2∼3일 수세한 후 20 L의 물과 함께 고온 고압 약탕기에 넣고 5시간동안 열수추출하여 미세여과포로 여과하여 본 발명 고혈압 및 신장장해 예방 기능성 된장에 첨가된 약초 열수추출물을 제조하였다.1 kg of the mixed drug is cut into about 1 cm and washed with clean clean water for 2-3 days, and then put into a high-temperature high-pressure shaker with 20 L of water and extracted with hot water for 5 hours and filtered through a microfiltration cloth. The herbal hot water extract was added to preventive functional miso.
이하, 본 발명의 실시예에 따른 고혈압 및 신장장해 예방 효과를 측정하기 위한 동물실험과 그 결과를 제시한다.Hereinafter, an animal experiment for measuring the effect of preventing hypertension and renal failure according to an embodiment of the present invention and the results are presented.
실험예 1 : 고혈압 및 신장장해 예방 효과 측정(동물실험)Experimental Example 1 Measurement of the Prevention of Hypertension and Kidney Disorders (Animal Experiment)
(1) 동물실험(1) animal experiment
본 실험에 공시한 실험동물은 체중이 200g 내외의 생후 6주령된 본태성 고혈압 쥐(SHR : Spontaneously Hypertensive Rat, Kyoto)로 유전적으로 정상 혈압 쥐(normotensive rat)보다 혈압이 높아서 고혈압 연구에 많이 이용되고 있는 실험적인 질환 모델로서 1963년 Okamoto와 Aoki에 의해서 위스타-교토쥐(Wistar-Kyoto rat) 중에서 혈압이 높은 개체간의 연속적인 형매간 근친교배(兄妹間 近親交配)에 의해 개발된 품종이다. 이 쥐는 유전적인 요인에 의해서 자연발생 고혈압증(自然發生 高血壓症)이 후대에 100% 발현되며 후천적 또는 환경적 요인에 의해서 고혈압의 진행과정이 영향을 받는 것으로 알려졌다.The experimental animals disclosed in this experiment were SHR (Spontaneously Hypertensive Rat, Kyoto) 6-week-old rats whose body weight was around 200g and were genetically higher than those of normotensive rats. This experimental disease model was developed by Okamoto and Aoki in 1963 by continuous inbred mating between high blood pressure individuals in Wistar-Kyoto rats. It is known that these mice express 100% of spontaneous hypertension due to genetic factors, and the progression of hypertension is influenced by acquired or environmental factors.
본 실험에서는 6주령된 본태성 고혈압 쥐(SHR) 숯컷을 구입하여 수축기 혈압이 140㎜ 이상인 SHR을 사용하였으며, 시판 사료로 2주간 예비 사육한 후 대조군과 0.5%의 약초 열수추출물 함유식이군으로 분류하여 6주간 사육하였다. 사료 성분은 조단백질 23% 이상, 조지방 4.2% 이상, 조섬유 0.6% 이하, 조회분 10.0% 이하, 칼슘 0.6% 이하, 인 0.45% 이상인 사료를 사용하였다.In this experiment, 6-week-old essential hypertension rat (SHR) charcoal cuts were purchased and SHR with systolic blood pressure of 140 mm or more was used. After preliminary breeding with commercial feed for 2 weeks, the control group and the diet containing 0.5% herbal hot water extract were classified. Was raised for 6 weeks. For feed components, more than 23% crude protein, 4.2% crude fat, 0.6% crude fiber, 10.0% crude ash, 0.6% calcium, and 0.45% phosphorus were used.
(2) 혈압 측정(2) blood pressure measurement
혈압측정을 위하여 SHR을 27∼30℃로 조절된 항온통에 넣어 약 15분간 안정화시킨 다음 꼬리 동맥 수축기 혈압(systolic blood pressure)을 쥐꼬리 혈압측정기(Tail cuff Plethysmograph, Muromachi Co. Model MK-1100)로 동일한 시간과 조건에서 수축기 혈압을 5회 이상 측정한 후 평균값을 사용하였다. 본원 조성물을 급여하는 동안 혈압측정은 0일차에서 42일차까지 7일간격으로 실시하였다. 0일차는 본 발명 약초추출물을 급여하기 전 기존의 쥐 사육용 시판 사료를 2주간 급여한 후 측정한 수축기 혈압의 평균치로서 기준 혈압이다.For blood pressure measurement, the SHR was placed in a thermostat controlled at 27 to 30 ° C. and stabilized for about 15 minutes. The tail arterial systolic blood pressure (systolic blood pressure) was measured using a tail cuff plethysmograph (Mromachi Co. Model MK-1100). At the same time and condition, the systolic blood pressure was measured five times or more, and then the average value was used. Blood pressure measurement during the administration of the composition was carried out every 7 days from day 0 to day 42. Day 0 is the reference blood pressure as an average value of the systolic blood pressure measured after feeding the existing commercial rat feed for two weeks before feeding the herbal extract of the present invention.
혈압을 측정한 결과 표 2에서 나타낸 바와 같이, 대조군에서는 혈압의 변화가 거의 없으나 본원의 고혈압 및 신장장해 예방용 약초추출물을 급여한 군에서는수축기 혈압이 시험 개시시의 기준 혈압에 비해 약 6%정도 저하되었음을 확인할 수 있었다.As a result of measuring blood pressure, as shown in Table 2, there was almost no change in blood pressure in the control group, but the systolic blood pressure was about 6% compared to the standard blood pressure at the start of the test in the group fed the hypertension and renal failure preventive herbal extract. It was confirmed that the degradation.
(3) 생화학적 검사(3) biochemical testing
시료를 6주간 경구투여한 실험기간 종료 후, 본태성 고혈압 쥐(SHR)를 에테르 마취하여 개복하고 심장에서 혈액을 채취하고 간, 신장 지방조직(pe rarenal fat pad), 정소상체 지방조직(epididiymal fat pad) 등 각 주요 장기를 적출하였다.At the end of the 6-week oral administration of the sample, the SHR rat was anesthetized by ether anesthesia, and the blood was collected from the heart, and the liver, pe rarenal fat pad, and epididymal fat pads and other major organs were extracted.
혈액은 원심분리한 후 상등액을 취하여 GOT(Glutamate oxalo acetate transaminase), GPT(glutamate pyruvate transaminase)의 활성도를 조사하였고, 총 콜레스테롤, HDL 콜레스테롤, 중성지질 및 인지질의 함량을 분석하였다.The blood was centrifuged and the supernatant was taken to investigate the activities of glutamate oxalo acetate transaminase (GOT) and glutamate pyruvate transaminase (GPT), and total cholesterol, HDL cholesterol, neutral lipid and phospholipid were analyzed.
혈청 GOT 및 GPT의 활성도는 Reitman과 Frankel의 방법에 준해 조제된 Kit를 사용하여 측정하였고, 효소활성단위는 혈청 1mL당 karmem unit로 표시하였다. 혈청 total cholesterol 측정은 cholesterol-G-test wako(Wako Junyaku, Osaka Japan)를 이용하여 cholesterol-oxidase-phenol법에 의하여 측정하였고, 혈청 triglyceride 농도는 triglyceride E-test wako(Wako Junyaku, Osaka Japan)를 이용 GPO-DAS법에 의하여 측정하였으며, 혈청 phospholipid는 Pyerdase nissui(Nissui Saiyaku, Osaka Japan)를 이용하여 효소법으로 측정하였다.Serum GOT and GPT activities were measured using a kit prepared according to Reitman and Frankel's method, and enzyme activity units were expressed in karmem units per mL of serum. Serum total cholesterol was measured by cholesterol-oxidase-phenol method using cholesterol-G-test wako (Wako Junyaku, Osaka Japan), and serum triglyceride concentration was measured by triglyceride E-test wako (Wako Junyaku, Osaka Japan). GPO-DAS was measured, and serum phospholipid was measured by enzyme method using Pyerdase nissui (Nissui Saiyaku, Osaka Japan).
실험결과 표 3 및 표 4에 나타낸 바와 같이, SHR에 0.5%의 약초추출물을 급여한 군에서는 대조군보다 GOT 및 GPT의 활성이 유의한 감소를 나타냈고, 혈중 중성지질, 총콜레스테롤 및 인지질의 함량은 저하되었으며, HDL-콜레스테롤의 함량은 증가시켰음을 확인할 수 있었다.As shown in Tables 3 and 4, in the group fed 0.5% herbal extracts to SHR, GOT and GPT activities were significantly decreased compared to the control group, and serum triglyceride, total cholesterol and phospholipid contents were It was lowered, it was confirmed that the content of HDL-cholesterol increased.
(4) 혈장, 혈관조직 및 신장 중 안지오텐신 Ⅱ 저해 효소(ACE) 활성에 미치는 영향(4) Effect on angiotensin II inhibitory enzyme (ACE) activity in plasma, vascular tissue and kidney
상기 ⑶에서 채취한 쥐의 심장 혈액을 원심분리한 후 상등액을 취하여 혈청의 안지오텐신 Ⅱ 저해효소(ACE:Angiotension Ⅱ Converting Enzyme) 활성을 측정하였고, 혈관조직으로는 흉부 대동맥과 신장을 적출하여 0.9% 생리식염수로 세척하여 조직을 세분한 후 homogenize하여 원심분리한 후 그 상등액을 혈관조직의 ACE 조효소액으로 사용하여 효소활성을 측정하였다.After centrifugation of cardiac blood from rats, the supernatant was taken to measure serum Angiotension II Converting Enzyme (ACE) activity. After washing with saline, the tissue was subdivided, homogenized and centrifuged. The supernatant was used as the ACE coenzyme solution of the vascular tissues.
실험결과 표 5에 나타낸 바와 같이, 혈청, 혈관조직 및 신장에서 ACE의 활성은 대조군에 비하여 본 발명 고혈압 및 신장장해 예방 효과를 지니는 약초추출물 투여군에서 승압효과를 지니는 ACE의 활성이 억제되었음을 확인할 수 있었다.As shown in Table 5, the activity of ACE in serum, vascular tissue and kidney was confirmed that the activity of ACE having a boosting effect in the herbal extract administration group having the present invention hypertension and kidney failure prevention effect compared to the control group .
실시예 2 : 고혈압 및 신장장해 예방 기능성 된장 제조Example 2 Preparation of Functional Miso with Prevention of Hypertension and Kidney Disorders
본 발명 고혈압 및 신장장해 예방 기능성 된장 제조법에 대하여 도 1에 나타낸 바와 같은 공정별로 상세히 설명한다.The present invention will be described in detail for each process as shown in FIG.
제1공정 : 원료 채취 공정First step: raw material extraction process
먼저 대두를 선별한 후 씻어서 미온수에서 3∼4시간 정도 침지시켜 두었다가 건져내어 이중가압솥에 넣고 100∼130℃의 온도로 승온하여 짜고 이중가압솥의 증기송출구를 순간적으로 개폐하여 순간 분출되는 증기와 함께 대두 본래의 비린 냄새와 맛을 휘발되게 한 후 찐 대두를 얻는다.First, the soybeans are sorted, washed and immersed in lukewarm water for 3 to 4 hours, then taken out and placed in a double pressure cooker. The steam is heated to a temperature of 100 to 130 ° C and squeezed. Along with the original fishy smell and taste to get steamed soybeans.
제2공정 : 메주 성형 공정Second Process: Meju Molding Process
상기 제 1 공정에서 얻어진 찐 대두를 메주 성형기의 용적에 맞게 넣어 압착기로 압착시켜서 성형된 메주를 제조한다.Steamed soybeans obtained in the first step is put into the volume of the meju molding machine and pressed to prepare a molded meju.
제3공정 : 메주 발효 공정Third Process: Meju Fermentation Process
상기 제 1 공정 및 제 2 공정에 의하여 얻어진 메주를 40℃의 상온에서 20℃의 저온으로 다시 20℃의 저온에서 40℃의 상온으로 조절하는 상온, 저온의 자동온도 조절방법에 따라 반복해서 48∼60시간 발효시킨다.The meju obtained by the first step and the second step is repeatedly subjected to 48 to 40 ° C. according to the automatic temperature control method of the normal temperature and the low temperature which is adjusted from the low temperature of 20 ° C. to the low temperature of 20 ° C. to the low temperature of 20 ° C. again. Ferment for 60 hours.
제4공정 : 염수 담금 및 장담금 공정4th process: salt water immersion and immersion process
10∼20%의 소금함량인 염수를 제조하여 저장한 후 상기 제 3 공정의 건조된 메주에 첨가하여 장을 담근다.After preparing and storing the brine having a salt content of 10 to 20%, it is added to the dried meju of the third step to soak the intestines.
제5공정 : 1차 숙성 및 약제 열수추출물 첨가 공정5th process: 1st aging and chemical hot water extract addition process
상기 제 4 공정에서 얻은 장을 25∼35℃에서 30∼90일간 1차 숙성한 후, 실시예 1에서 준비한 약제 열수추출물을 된장 100 ㎏ 당 2 L의 양을 혼합기에서 균등하게 혼합한다.After first aging the intestine obtained at the fourth step at 25 to 35 ° C. for 30 to 90 days, the amount of 2 L of the drug hot water extract prepared in Example 1 per 100 kg of miso is evenly mixed in a mixer.
제6공정 : 된장 제조 공정6th step: Doenjang manufacturing process
상기 제 5 공정에서 얻은 장을 간장독 속에 넣고 8∼20일간 방치하면서 2차숙성시켜 본 발명 고혈압 및 신장장해 예방 기능성 된장을 제조한다.The intestine obtained in the fifth step is placed in soy sauce poison and subjected to secondary aging while left for 8 to 20 days to prepare the functional miso of the present invention for preventing hypertension and kidney failure.
이상의 실시예와 실험예에서 설명한 바와 같이 본 발명에 따르면 상기의 고혈압 및 신장장해 예방 효과가 있는 약초 열수추출물이 함유된 기능성 된장을 제공함으로써, 혈압을 낮추는 항고혈압 활성과 혈장지질 수준의 개선 및 신장 기능 향상 효과가 있으며 전통 된장의 관능 및 풍미를 저해하지 않는 된장을 제공하여 염분에 의한 고혈압 및 신장장해의 위해를 예방할 수 뛰어난 효과가 있으므로 식품산업 및 건강의학상 매우 유용한 발명인 것이다.As described in the above Examples and Experimental Examples, according to the present invention, by providing a functional doenjang containing the herbal hot water extract having the effect of preventing hypertension and renal failure, antihypertensive activity to lower blood pressure and improvement of plasma lipid level and kidney It is a very useful invention in the food industry and health medicine because it has an excellent effect to prevent the harm of hypertension and kidney damage caused by salt by providing a doenjang that has a function improving effect and does not interfere with the sensory and flavor of traditional doenjang.
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| KR (1) | KR100391819B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030096928A (en) * | 2002-06-18 | 2003-12-31 | 신삼례 | Soybean paste containing deer antlers and manufacturring method thereof |
| KR100462332B1 (en) * | 2002-04-25 | 2004-12-17 | 한국식품연구원 | Korean fermented hot pepper-soybean paste and Korean fermented soybean paste with physiological activity that can control rise of blood pressure |
| KR100955300B1 (en) * | 2008-02-11 | 2010-04-30 | 세명한방제약 주식회사 | Preparation Method of Soybean Paste Using Fermentation Extract of Houttuynia cordata Thunb and Saururus chinensis Baill |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6265280B1 (en) * | 1999-11-29 | 2001-07-24 | Chartered Semiconductor Manufacturing, Inc. | Method for manufacturing a cylindrical semiconductor capacitor |
| KR20030044158A (en) * | 2001-11-29 | 2003-06-09 | 김성호 | Manufacturing Method of a medical plant soy and bean sauce exclude poisonous substance |
| KR20020029039A (en) * | 2002-03-23 | 2002-04-17 | 김예순 | The soy method of euseng-cho |
| KR20020041377A (en) * | 2002-05-07 | 2002-06-01 | 배미숙 | toenjang |
| KR100904166B1 (en) * | 2002-08-08 | 2009-06-22 | 김기돈 | Concentrated juice containing herb |
| KR100904167B1 (en) * | 2002-08-08 | 2009-06-22 | 김기돈 | Food strengthen vitality, contaning herb |
| KR100853829B1 (en) * | 2007-01-25 | 2008-08-22 | 김경수 | A functional soy-bean source for preventing hypertension and improving lipid metabolism and process for preparation thereof |
-
2000
- 2000-08-10 KR KR10-2000-0046397A patent/KR100391819B1/en not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100462332B1 (en) * | 2002-04-25 | 2004-12-17 | 한국식품연구원 | Korean fermented hot pepper-soybean paste and Korean fermented soybean paste with physiological activity that can control rise of blood pressure |
| KR20030096928A (en) * | 2002-06-18 | 2003-12-31 | 신삼례 | Soybean paste containing deer antlers and manufacturring method thereof |
| KR100955300B1 (en) * | 2008-02-11 | 2010-04-30 | 세명한방제약 주식회사 | Preparation Method of Soybean Paste Using Fermentation Extract of Houttuynia cordata Thunb and Saururus chinensis Baill |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20020013046A (en) | 2002-02-20 |
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