KR100416180B1 - Functional beverage using non-flavored Chungkookjang - Google Patents
Functional beverage using non-flavored Chungkookjang Download PDFInfo
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- KR100416180B1 KR100416180B1 KR10-2000-0072360A KR20000072360A KR100416180B1 KR 100416180 B1 KR100416180 B1 KR 100416180B1 KR 20000072360 A KR20000072360 A KR 20000072360A KR 100416180 B1 KR100416180 B1 KR 100416180B1
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- cheonggukjang
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- flour
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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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
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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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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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
- A23V2300/00—Processes
- A23V2300/26—Homogenisation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
본 발명은 콩을 청국장 발효시 발효취를 내지 않는 납두균Bacillus subtilisCHO99(기탁번호 KCTC-18052P호)을 이용하여 발효시켜 청국장을 제조하고, 이 청국장 1.0 중량부에 대해 1.0∼4.0 중량부의 물을 첨가하여 균질화하여, α-아밀라제, β-아밀라제, 셀룰라제에서 선택된 1종 이상의 액화효소로 액화시킨 후, 효모로 발효시키고 3.0∼50.0 중량부 물에 적량의 감미료, 호료, 향료 등을 첨가하여 제조하거나, 청국장 1.0 중량부에 대해 1.0∼4.0 중량부의 물을 첨가하여 균질화시킨후 볶은 옥수수가루나, 율무가루, 쌀가루. 보리가루, 메밀가루 중에서 선택된 1종이상의 곡물 0.01∼1.0 중량부를 열수 추출한 액과 3.0∼50.0 중량부 물에 적량의 감미료, 호료, 향료 등을 첨가하여 제조한 것이다. 한편 상기 청국장 함유 기능성 음료에 0.01∼1.0 중량부의 유산균Streptococcus thermophillusKB111(기탁번호 KCTC-8988P호) 배양액을 혼합할 수 있다. 따라서 우리의 전통 청국장균을 분리하고, 이들 균에서 청국장의 취미를 제거할 수 있는 미생물을 이용하여 기능성 식품으로 개발한 것으로, 더욱 가치가 있고 전통발효 식품으로서 한계를 극복하고 세계화시킬 수 있는 것이다.The present invention fermented soybeans using Bacillus subtilis CHO99 (Accession No. KCTC-18052P), which does not give a fermentation odor during fermentation of Cheonggukjang, to prepare Cheonggukjang, and 1.0 to 4.0 parts by weight of water is added to 1.0 parts by weight of Cheonggukjang Homogenized, liquefied with one or more liquefied enzymes selected from α-amylase, β-amylase and cellulase, fermented with yeast and prepared by adding appropriate sweeteners, flavors, flavorings, etc. to 3.0-50.0 parts by weight of water, or , 1.0 to 4.0 parts by weight of water added to the Cheonggukjang, homogenized by adding water, fried corn flour, yulmu powder, rice flour. 0.01 to 1.0 parts by weight of at least one grain selected from barley flour and buckwheat flour and 3.0 to 50.0 parts by weight of water are prepared by adding appropriate amounts of sweeteners, flavors and flavors. On the other hand, 0.01 ~ 1.0 parts by weight of lactic acid bacteria Streptococcus thermophillus KB111 (Accession No. KCTC-8988P) culture solution may be mixed with the Cheonggukjang-containing functional beverage. Therefore, we separated our traditional Cheonggukjang bacteria and developed them as functional foods using microorganisms that can remove the tastes of Cheonggukjang from these bacteria, and they can be more valuable and overcome the limitations and globalize as traditional fermented foods.
Description
본 발명은 납두균을 이용하여 발효시킨 무취 청국장을 액화시켜 제조된 발효취가 나지 않는 기호성이 뛰어난 기능성 청국장 음료 및 그의 제조방법에 관한 것이다.The present invention relates to a functional Cheonggukjang beverage having excellent palatability without fermentation odor produced by liquefying the odorless Cheonggukjang fermented using Bacillus Bacillus and its manufacturing method.
청국장은 콩을 삶아 바실러스 섭틸리스(Bacillus subtilis)를 번식시켜서 콩 단백질을 분해시키고 파·마늘·고춧가루·소금 등을 가미하여 저장성을 부여한 것으로 주로 가을에서 초봄까지 만들어 먹는 장이다. 전통 대두발효 식품류 중 가장 짧은 기일(2∼3일)에 완성할 수 있으면서도 그 풍미가 독특하고 영양적, 경제적으로도 가장 효과적인 콩의 섭취방법으로 인정되고 있다. 또한 청국장은 원료 대두가 갖는 영양기능, 감각기능 이외에도 여러 가지 생체조절기능을 나타내는 것으로 알려지고 있어 관심이 모아지고 있다.Cheonggukjang boils soybeans to breed Bacillus subtilis, which breaks down soy protein, adds green onions, garlic, red pepper powder, salt, etc., and gives shelf life. Although it can be completed on the shortest date (2 ~ 3 days) among traditional soybean fermented foods, its flavor is recognized as a unique, nutritious and economically effective way of ingesting soybeans. In addition, Cheonggukjang is known to represent a variety of bioregulatory functions in addition to the nutritional function, sensory function of soybean raw materials are attracting attention.
식생활이 서구화됨에 따라 점차 식탁에서 사라지고 있는 우리의 전통식품들 중에서 가장 두드러진 것의 하나가 아마도 콩을 장기간 발효시킨 전통 장류 즉, 된장, 간장, 고추장, 청국장 등일 것이다. 연령대가 낮아질수록 그 선호도가 낮아져 청소년의 경우 이러한 장류의 섭취가 점차 줄어들고 있다.Perhaps one of the most prominent of our traditional foods, which are gradually disappearing from the table as the diet becomes westernized, is the traditional long-term fermented soybeans, miso, soy sauce, red pepper paste, and cheonggukjang. The lower the age group, the lower the preference for adolescents.
이는 청소년들의 입맛이 인스턴트 식품, 화학 조미료 위주로 변했기 때문이다. 이런 현실에 대해 식품영양학자들은 건강을 조금이라도 생각하는 사람이라면, 어떤 방법으로든 전통 장류를 먹을 수 있도록 해야 한다고 조언하고 있으며, 이는 영양 성분이 우수할 뿐 아니라, 갖가지 질병을 예방, 치료하는 효과가 탁월하기 때문이다.This is because the tastes of teenagers have changed mainly to convenience foods and chemical seasonings. In this regard, food nutritionists advise that anyone who thinks of health should be able to eat traditional ginseng in any way, which is not only excellent in nutrition, but also effective in preventing and treating various diseases. Because it is excellent.
단백질은 물론 탄수화물, 지방 등의 영양소가 골고루 갖추어진 콩 발효식품은 삼국시대부터 애용해오던 음식이다. 특히 양질의 단백질이 풍부해, 그 옛날 육류 섭취량이 적었던 시절에 단백질 공급원으로서 최고의 영양식이었던 것이다. 또한 전통 장류에는 허준의 [동의보감]에도 쓰여있듯 '체내의 독을 말끔히 없애주는' 작용 외에, 고혈압 등의 심, 혈관계질환을 예방, 치료하는 효과가 뛰어난 것으로 알려지고 있다.Soybean fermented foods that have protein, carbohydrates, and fats are evenly used since the Three Kingdoms. Especially rich in quality protein, it was the best nutritional source of protein in those days when meat intake was low. In addition, the traditional Jangjang, as described in Heo Jun's [Agreement Bogam], is known to be effective in preventing and treating heart and vascular diseases such as hypertension, as well as 'removing poison in the body.'
특히 최근 들어서는 체내 생리작용을 과학적으로 면밀히 분석한 결과, 항돌연변이성, 항산화성 등 암을 예방하는 효과 또한 탁월한 것으로 조사되고 있어, 국내는 물론 외국 학자들까지도 특별한 관심을 기울이고 있는 연구 과제이기도 하다.In particular, the recent thorough scientific analysis of the body's physiological effects, as well as anti-mutagenicity, anti-oxidant, such as anti-cancer effect is also shown to be excellent, it is also a research project that pays special attention not only to domestic but also foreign scholars.
학자들은 장류의 이러한 항암효과는 아마도 발효되는 과정에서 콩 자체에서 생성되는 항암물질과, 발효과정 중 미생물의 역할에 따라 새롭게 생성되는 항암물질 때문인 것으로 판단하고 있다.Scholars believe that the anticancer effect of soy sauce may be due to the anticancer substances produced by the beans themselves during fermentation and the newly produced anticancer substances depending on the role of microorganisms during fermentation.
무르게 익힌 콩을 뜨거운 곳에서 고초균이 생기도록 띄워 만든 한국 된장, 청국장은 영양분이 많고 소화가 잘 되는 식품이다. 청국장은 콩을 원료로 한 우리나라의 대표적인 발효식품으로 간장, 된장, 고추장 등과 함께 오늘날까지 상용되어 온 전통 장류인데 된장보다 콩 단백질과 지방질 함량이 많고 소화 흡수율이 높다. 또한 발효과정에서 강력한 소화효소인 아밀라제, 프로테아제 등이 생성되어 삶은 콩의 소화율이 50∼70% 정도인데 반하여 청국장은 90∼92%나 되어 소화 및 흡수가 잘 돼 소화제 역할도 한다.Korean Doenjang and Cheonggukjang, which are made by putting soybean paste cooked in a hot place to make Kocho bacteria, are a nutritious and well-digested food. Cheonggukjang is Korea's representative fermented food made from soybeans. Soy sauce, soybean paste, red pepper paste, and soy sauce are traditionally used to this day. In addition, strong fermentation enzymes such as amylase and protease are produced in the fermentation process, so that the digestibility of boiled soybean is 50-70%, while the soybean soup is 90-92%, which is digested and absorbed well, and also serves as a digestive agent.
한편 청국장에는 칼슘과 비타민도 많이 함유되어 있다. 성인이 하루에 필요로 하는 칼슘의 양은 700mg 정도인데 청국장 100g에는 칼슘이 106mg이나 들어있다고 한다. 일반적으로 체내 흡수가 잘 안되는 것으로 알려진 칼슘을 효율적으로 흡수하기 위해서는 양질의 식물성 단백질과 함께 섭취하여야 한다. 청국장에는 다량의 식물성 단백질이 함유되어 있으므로 청국장을 먹게되면 많은 양의 칼슘을 효율적으로 섭취할 수 있다. 또한 칼슘이 뼈에 흡수되기 위해서는 비타민K군이 필요한데, 청국장 속의 고초균은 발효될 때 다양한 비타민K군을 만들어 내므로 칼슘이 뼈에 흡수되는 것을 돕는다. 청국장 속의 철분과 비타민 B12는 임신부, 위궤양, 십이지장 궤양 등으로 인한 빈혈의 치료에도 크게 도움이 된다고 한다.Cheonggukjang also contains a lot of calcium and vitamins. Adults need about 700mg of calcium a day, but 100g of Cheonggukjang contains 106mg of calcium. In general, in order to efficiently absorb calcium, which is known to be poorly absorbed by the body, it should be taken with high quality vegetable protein. Cheonggukjang contains a large amount of vegetable protein, so you can eat large amounts of calcium efficiently when you eat it. In addition, calcium is required to be absorbed into the bone vitamin K group, chungkukjang in Baekchokyeon fermented to create a variety of vitamin K group to help the calcium is absorbed into the bone. Iron and vitamin B 12 in Cheonggukjang are also helpful for the treatment of anemia caused by pregnant women, gastric ulcer and duodenal ulcer.
청국장 속의 레시틴, 리놀렌산, 리놀레인산 등은 성장기 어린이 두뇌세포의 발달에 도움을 주며 노인성 치매의 예방과 치료용으로 청국장이 유용하다는 보고가 있다. 또한 레시틴은 변비, 숙변, 흑변이 생기는 것을 막아서 여드름, 주근깨 등을 예방하고 레시틴의 유화작용으로 부드러운 피부를 유지시켜 준다.Lecithin, linolenic acid, linoleic acid, etc. in Cheonggukjang are helpful for the development of brain cells of growing children and it is reported that Cheonggukjang is useful for the prevention and treatment of senile dementia. In addition, lecithin prevents the formation of constipation, stool, black stools to prevent acne, freckles, and emulsification of lecithin to maintain a smooth skin.
청국장은 간을 보호하는 효과도 있다. 청국장균인 고초균에는 알코올대사를 촉진하는 성분이 있어 술을 마시고 나면 몸 속에 생기는 독성이 강한 아세트알데하이드가 혈중에 축적되는 것을 억제한다. 또 발효과정에서 비타민B군(B1,B2,B6)이 삶은 콩보다 3∼4배 증가하여 간을 보호해 주기 때문에 음주 후의 해장국으로도 아주적당한 식품이다.Cheonggukjang also has the effect of protecting the liver. Cheonggukjang, Bacillus subtilis, has an ingredient that promotes alcohol metabolism, which prevents the accumulation of highly toxic acetaldehyde in the body after drinking alcohol. In the fermentation process, vitamin B group (B 1 , B 2 , B 6 ) is 3 to 4 times higher than boiled soybeans to protect the liver, so it is also a very suitable food for haejangguk after drinking.
청국장은 콩이나 된장처럼 항암효과가 알려져 있다. 연구에 의하면 청국장의 메탄올 추출물이 직접 변이원과 간접 변이원에 대하여 95% 이상의 돌연변이 억제 효과가 있었으며 이 활성 물질은 열에 파괴되지 않고 인체 암세포의 성장을 억제하는 등 암 예방 효과가 있다. 발효된 청국장을 떠보면 끈끈한 실이 딸려 올라오는 것을 볼 수 있다. 이 물질은 폴리글루타메이트(polyglutamate)라는 것인데 아미노산으로서 글루타민산(glutamic acid)은 음전하를 띄므로 양 전하의 물질을 운반할 수 있는데 폴리글루타메이트는 탁솔(taxol)이란 항암물질을 체내에 효율적으로 운반하는 능력도 있고 그 물질 자체가 항암 효과가 있다는 보고되어 있다.Cheonggukjang is known for its anticancer effects, such as soybeans and miso. According to the study, the methanol extract of Cheonggukjang has more than 95% of the mutagenic effects on the direct and indirect mutagens, and the active substance is not destroyed by heat and inhibits the growth of human cancer cells. If you float the fermented Cheonggukjang, you can see the sticky thread coming up. This substance is called polyglutamate. As an amino acid, glutamic acid has a negative charge, so it can carry a positive charge. Polyglutamate also has the ability to efficiently transport an anticancer substance called taxol into the body. It is reported that the substance itself has an anticancer effect.
청국장은 또한 혈전을 용해시켜 뇌졸중이나 심장병을 예방한다. 우리 나라 청국장과 유사한 일본의 낫또(Natto)는 증자대두에 바실러스 낫또(Bacillus subtilisnatto)를 접종시켜 만드는 일본의 전통 발효식품인데, 소화, 정장작용이 우수할 뿐만 아니라 발효 과정 중 분비되는 낫또키나제(nattokinase)가 섬유소를 강력하게 분해하는 효소로 밝혀지면서 혈전 용해제로서의 이용도 기대되고 있다. 골다공증, 갱년기 장애 예방도 청국장은 당뇨병의 예방과 치료에 도움을 줄 뿐 아니라 폐경 후 여성호르몬 결핍으로 문제가 되는 골다공증, 갱년기장애 등과 같은질병을 콩에 들어있는 에스트로겐 유사물질인 파이토에스트로겐(phytoestrogen)이 여성호르몬 보충요법과 같은 정도로 예방하는 효과가 있다고 보고되고 있다.Cheonggukjang also dissolves blood clots to prevent stroke or heart disease. Natto in Japan, similar to Korea's Cheonggukjang, is a traditional fermented food made by inoculating Bacillus subtilis natto with steamed soybeans. As nattokinase turns out to be an enzyme that breaks down fibrin, it is also expected to be used as a thrombolytic agent. Prevention of Osteoporosis and Menopausal Disorder Cheonggukjang not only helps prevent and treat diabetes, It is reported to have the same preventive effect as female hormone supplement therapy.
고혈압은 주로 레닌-안지오텐신(renin-angiotensin)계에 의한 생리 생화학적 기전으로 설명되고 있다. 즉, 혈장 중에 있는 안지오텐신이라는 펩티드는 혈압이 떨어지면 신장에서 분비되는 레닌이라는 물질에 의해 안지오텐신Ⅰ이 되고 이것이 안지오텐신 전화효소(ACE)에 의해 안지오텐신Ⅱ로 변하게 된다. 이 물질은 동맥의 혈관벽 근육을 수축시키는 작용이 있으므로 혈압이 상승하게 된다. 청국장의 섭취는 ACE의 활성을 강하게 억제하여 혈압상승을 막을 수 있을 것으로 기대된다.Hypertension has been described mainly as a physiological biochemical mechanism by the renin-angiotensin system. That is, angiotensin peptide in plasma becomes angiotensin I by a substance called renin secreted by the kidney when blood pressure drops, and this is changed to angiotensin II by angiotensin converting enzyme (ACE). This substance acts to constrict the arterial wall muscles, which leads to an increase in blood pressure. Cheonggukjang intake is expected to be able to strongly inhibit the activity of ACE to prevent blood pressure rise.
대두의 또다른 생리활성으로 항산화효과가 알려져 있는데 항산화효과의 원인물질로는 이소플라본(isoflavone), 페놀산(phenolic acid), 토코페롤(tocopherol), 아미노산(amino acid)와 펩타이드(peptide), 방향족 아민(aromatic amine) 같은 함질소 화합물, 인지질, 사포닌(saponin)등이 밝혀져 있다. 콩의 주요 이소플라본(isoflavone)인 게니스테인(genistein)은 유방암과 생식기암에 대한 항암효과가 있음이 여러 연구자들에 의해 밝혀지고 있는데 게니스테인의 이러한 항암효과에는 게니스테인의 항산화 메카니즘이 중요역할을 담당하고 있는 것으로 밝혀졌다.Another physiological activity of soybean is known as an antioxidant effect. The causative agents of the antioxidant effect are isoflavone, phenolic acid, tocopherol, amino acids and peptides, and aromatic amines. Nitrogen compounds such as (aromatic amine), phospholipids, and saponins have been identified. Genistein, the major isoflavone of soybean, has been shown to have anti-cancer effects against breast and genital cancers, and genistein's antioxidant mechanism plays an important role in the anti-cancer effects of genistein. It turns out that I am in charge.
콩의 항산화 특성은 생체 내에서도 산화적 스트레스에 대한 저항작용을 나타내어 생체내 산화로 인해 야기되는 여러 질병의 발생이나 노화를 늦추거나 막아주는 작용도 기대된다.The antioxidant properties of soybeans exhibit resistance to oxidative stress in vivo, which is expected to slow down or prevent the development of various diseases and aging caused by oxidation in vivo.
또한 게니스테인은 여성 호르몬인 에스트로겐(estrogen)과 유사한 작용을 하기 때문에 파이토에스트로겐(phytoestrogen)으로 불리기도 하고, 따라서 폐경기 여성의 에스트로겐 결핍으로 인해 유발되는 골다공증의 예방과 진행 억제에도 효과가 있는 것으로 알려지고 있다. 뿐만 아니라 뼈 성분의 재흡수를 저해하는 효과가 있는 다이제인은 콩을 발효시키는 과정중 대사 되어 이피리플라본이 되는데 골다공증을 예방하는 성분으로 인정되어 현재 약품으로 개발되어 있다.Genistein is also called phytoestrogen because it acts similarly to the female hormone estrogen, and therefore is known to be effective in preventing and inhibiting the progression of osteoporosis caused by estrogen deficiency in postmenopausal women. have. In addition, dazein, which has the effect of inhibiting the resorption of bone components, is metabolized during fermentation of soybean and becomes pyriflavone, which is recognized as an ingredient to prevent osteoporosis and is currently being developed as a drug.
한편 일본에서는 우리 나라의 청국장과 유사한 대두 발효식품인 낫또(natto)에 낫또키나제(nattokinase)라는 혈전용해효소가 존재함이 알려져 현재 낫또(natto)가 건강식품으로서 판매량이 급증하고 있다 (미국특허 제5,750,650호).On the other hand, in Japan, natto, a soybean fermented food similar to Korea's Cheonggukjang, is known to have a thrombolytic enzyme called nattokinase, and natto is rapidly growing in sales as a health food. 5,750,650).
청국장에 관한 국내 연구로는 발효과정 중 질소 화합물 및 일반성분의 변화, 균주를 달리하여 제조한 청국장의 여러 성분변화, 볏짚을 이용한 청국장 제조에 관한 연구, 유지성분에 관한 연구, 숙성 중 향기성분의 변화, 청국장 점질물에 대하여 고찰한 연구 등이 있으며, 최근에 청국장 발효 균주가 생산하는 효소가 우수한 혈전용해능을 가진다는 보고들이 있는 정도이다.Domestic studies on Cheonggukjang include the changes of nitrogen compounds and general components during fermentation, the changes of various components of Cheonggukjang prepared by different strains, the study on the production of Cheonggukjang using rice straw, the study on oils and fats, There have been studies on changes and cheonggukjang slime, and recently, there are reports that the enzymes produced by fermented strains have good thrombolytic ability.
또한 키토산이 인체에 미치는 영향은 암 전이 방지작용, 암 억제 작용, 콜레스테롤 저하, 산성체질개선, 당뇨병 개선, 혈당치 상승억제, 간 기능 강화, 세포활성화, 면역기능활성화, 장내 유용균 증가 등 기능성 소재로서 각광을 받고 있다.In addition, the effects of chitosan on the human body have been spotlighted as functional materials such as anti-cancer metastasis, anti-cancer activity, lowering cholesterol, improving acid constitution, improving diabetes, inhibiting blood sugar rise, enhancing liver function, activating cells, activating immune function, and increasing intestinal useful bacteria. Is getting.
본 발명이 이루고자 하는 기술적 과제는 우리의 전통 기호식품으로서 가치가 있는 청국장을 편의식품으로 개발하고 기능성이 향상된 청국장 음료를 제조한 것이다. 따라서 우리의 전통 청국장균을 분리하고, 이들 균에서 청국장의 취미를 제거할 수 있는 미생물을 이용하여 기능성 식품으로 개발한 것이다. 또한 청국장 음료에 건강식품으로 알려진 키토산 또는 키토올리고당을 첨가하여 새로운 기능성 식품을 개발한 것이다.The technical problem to be achieved by the present invention is to develop Cheonggukjang, which is valuable as our traditional taste food, as a convenient food, and produce Cheonggukjang beverage with improved functionality. Therefore, we separated our traditional Cheonggukjang and developed it as a functional food using microorganisms that can remove the taste of Cheonggukjang from these bacteria. In addition, a new functional food was developed by adding chitosan or chitooligosaccharide, known as a health food, to Cheonggukjang drink.
따라서 본 발명의 목적은 콩을 청국장 발효시 발효취를 내지 않는 납두균Bacillus subtilisCHO99(기탁번호 KCTC-18052P호)을 이용하여 발효시켜 청국장을 제조하고, 이 청국장 1.0 중량부에 대해 1.0∼4.0 중량부의 물을 첨가하여 균질화시키고, α-아밀라제, β-아밀라제, 셀룰라제에서 선택된 1종 이상의 액화효소로 액화시킨 후, 효모로 발효시키고 3.0∼50.0 중량부 물에 적량의 감미료, 호료, 향료 등을 첨가하여 제조된 청국장 함유 기능성 음료를 제공하는 것이다.Therefore, an object of the present invention is to ferment soybeans using Bacillus subtilis CHO99 (Accession No. KCTC-18052P No.), which does not give a fermentation odor during fermentation of Cheonggukjang, to prepare Cheonggukjang, and 1.0 to 4.0 parts by weight based on 1.0 part by weight of Homogenize by adding water, liquefy with one or more liquefaction enzymes selected from α-amylase, β-amylase, cellulase, ferment with yeast, and add appropriate sweeteners, flavors, fragrances, etc. to 3.0-50.0 parts by weight of water. Cheonggukjang containing functional drinks prepared by.
한편, 청국장 1.0 중량부에 대해 1.0∼4.0 중량부의 물을 첨가하여 균질화시킨 후 볶은 옥수수가루, 율무가루, 쌀가루, 보리가루, 메밀가루 중에서 선택된 1종이상의 곡물 0.01∼1.0 중량부를 열수 추출한 액과 3.0∼50.0 중량부 물에 적량의 감미료, 호료, 향료 등을 첨가하여 제조된 청국장 함유 기능성 음료를 또한 제공하는 것이다.On the other hand, 1.0-4.0 parts by weight of water is added to 1.0 parts by weight of Cheonggukjang, and then homogenized by adding 0.01 to 1.0 parts by weight of one or more grains selected from roasted corn flour, yulmu powder, rice flour, barley flour and buckwheat flour, and 3.0. It also provides a Cheonggukjang-containing functional beverage prepared by adding an appropriate amount of sweeteners, flavors, flavorings, etc. to -50.0 parts by weight of water.
또한 이 때 상기 청국장 음료에 0.01∼1.0 중량부의 유산균Streptococcus thermophillusKB111(기탁번호 KCTC-8988P호) 배양액을 더욱 첨가하여 청국장 함유 기능성 음료를 제조할 수 있다.In addition, at this time, 0.01 to 1.0 parts by weight of lactic acid bacteria Streptococcus thermophillus KB111 (Accession No. KCTC-8988P) culture solution may be further added to the Cheonggukjang beverage to prepare Cheonggukjang-containing functional beverage.
또한 청국장을 효소를 이용하여 액화시킬 때 1.0 중량부의 청국장에 0.01∼1.0 중량부의 볶은 율무가루, 옥수수가루, 쌀가루, 보리가루, 메밀가루에서 선택된 1종 이상의 곡물가루를 청국장 및 물에 더욱 포함시켜 혼합 균질화 함으로써 향취와 영양성을 증진시킬 수 있다.In addition, when liquefied Cheonggukjang with enzymes, 1.0 parts by weight of Cheonggukjang contains 0.01-1.0 parts by weight of roasted yulmu powder, corn flour, rice flour, barley flour, buckwheat flour, and further contains one or more grain powders in Cheonggukjang and water. Homogenization can improve flavor and nutrition.
또한 본 발명의 청국장 음료의 바람직한 고형성분 함량은 청국장 0.5∼50(w/v)%, 볶은 옥수수가루(율무가루, 쌀가루, 메밀가루, 보리가루) 0.5∼50(w/v)%, 포도당 5∼20(w/v)%. 설탕 1.0∼10(w/v)%, 과당 3∼15(w/v)%, 염화나트륨 0.03∼1.0(w/v)%, 카라기난, 알긴산소다, 펙틴, 싼탄검에서 선택된 1종 이상의 호료 0.01∼0.3(w/v)% 및 미량의 향료로 구성된 것이다.In addition, the preferred solid component content of the Cheonggukjang beverage of the present invention is 0.5-50 (w / v)% of cheonggukjang, roasted corn flour (yield powder, rice flour, buckwheat flour, barley flour) 0.5-50 (w / v)%, glucose 5 20 (w / v)%. 1.0 to 10 (w / v)% of sugar, 3 to 15 (w / v)% of fructose, 0.03 to 1.0 (w / v)% of sodium chloride, 0.01 to 1 or more flavors selected from carrageenan, sodium alginate, pectin and xanthan gum 0.3 (w / v)% and traces of fragrance.
이 때 청국장 음료에 키토산 또는 키토올리고당을 0.1∼5.0(w/v)% 더욱 첨가할 수 있다.At this time, chitosan or chito-oligosaccharides may be added 0.1 to 5.0 (w / v)% to the beverage.
이하 본 발명을 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail.
통상의 납두균의 경우 콩을 발효시켜 청국장을 제조할 때 청국장 특유의 취미가 발생하나 본 발명에 사용된 납두균 바실러스 섭틸리스(Bacillus subtilisCHO99)는 통상의 납두균과 같이 콩 단백질을 발효시키는 기능은 지니고 있으나 취미가 발생하지 않고 다량의 점질물을 분비하는 것이 특징이다. 이와 같은 우량 청국장균은 지푸라기에서 분리하였으며, 더욱 상세하게는 지푸라기에서 분리된 균주를 한천 배지에서 배양하여 성장하는 콜로니속의 균주를 분리하고, 다시 한천과 콩 추출 단백질 및 무기염류 등을 포함하는 배지에서 배양시켜 가장 성장이 좋은 콜로니 중 취미가 없는 균주를 분리한 것이다. 이러한 균주를 배양시 다량의 점질물을 분비하고 맛과 향이 우수하고 또한, 발효시켜 얻어진 청국장에서 취미가 발생하지 않는다. 이 균주의 균학적 특성은 통상의 바실러스 섭틸리스와 동일하여 동일한 속과 종의 균주로 동정되었으며 이 균의 형태학적 특성 역시 바실러스 섭틸리스와 동일하였으며 탄소원 및 질소원으로 콩 등의 단백질을 이용한다는 점에서도 바실러스 섭틸리스와 동일하였다.In the case of conventional Baekyun bacteria, the unique hobbies of Cheonggukjang occurs when fermenting soybeans to produce Cheonggukjang. However, Bacillus subtilis CHO99 used in the present invention has a function of fermenting soy protein as in the case of conventional Bacillus bacilli. However, it does not generate a hobby and is characterized by secreting a large amount of viscous substances. Such superior Cheongguk bacteria were isolated from straw, and more specifically, strains isolated from straw were cultured in agar medium to isolate strains growing in colonies, and again in a medium containing agar, soybean extracted protein and inorganic salts. By culturing, the best-growing colonies were isolated from the non-hobby strains. When culturing these strains, a large amount of viscous substances are secreted, and the taste and aroma are excellent, and hobby is not generated in the fermented soybeans. The bacteriological properties of this strain were the same genus and species as normal Bacillus subtilis, and the morphological characteristics of the bacterium were the same as those of Bacillus subtilis, and in terms of using proteins such as soybean as carbon and nitrogen sources. Same as Bacillus subtilis.
다만 동 균주의 경우 동 균주를 사용하여 콩을 발효시켜 청국장을 제조시 통상의 청국장에서 발생하는 취미가 발생치 않아 청국장의 발효를 통한 영양분의 섭취가 가능하며 음용시에도 아무런 거부감을 느끼지 않는 것이다.However, in the case of the strain, fermented soybeans using the strain, the production of Cheonggukjang does not occur in the normal cheonggukjang, so it is possible to consume nutrients through the fermentation of Cheonggukjang and do not feel any rejection when drinking.
상기와 같은 방법으로 분리된 균주는 바실러스 섭틸리스 CHO99라고 명명하고 대전광역시 유성구에 소재하는 생명공학연구소에 2000년11월 2일 기탁하였다.The strain isolated by the above method was named Bacillus subtilis CHO99 and deposited on November 2, 2000 at the Biotechnology Research Institute located in Yuseong-gu, Daejeon.
또한 본 발명의 청국장 음료에는 키토산 또는 키토올리고당을 0.1∼5.0(w/v)% 더욱 첨가할 수 있는 바, 이는 키토산의 암 전이 방지작용, 암 억제 작용, 콜레스테롤 저하, 산성체질개선, 당뇨병 개선, 혈당치 상승억제, 간 기능 강화, 세포활성화, 면역기능활성화, 장내 유용균 증가 등의 효능을 이용하여 청국장과 함께 섭취시 더욱 효과적인 건강 음료로서의 역할을 이룰 수 있다.In addition, it is possible to add 0.1 ~ 5.0 (w / v)% of chitosan or chitooligosaccharide to the Cheonggukjang beverage of the present invention, which prevents cancer metastasis of chitosan, inhibits cancer, lowers cholesterol, improves acid constitution, improves diabetes, Inhibition of elevated blood sugar level, enhanced liver function, cell activation, immune function activation, and increased intestinal useful bacteria can be used as a more effective health drink when ingested with Cheonggukjang.
이하 실시예를 통하여 본 발명을 더욱 상세히 설명한다.The present invention will be described in more detail with reference to the following examples.
(실시예 1)(Example 1)
발효된 청국장 100g과 볶은 율무가루 10g에 물 200g을 붓고 1시간 동안 방치한 다음 90℃까지 끓인다. 마쇄기를 이용하여 마쇄 한 다음 60℃에서 액화효소 0.5g을 넣고 30∼60분 간 액화한다. 액화 후 온도를 30℃까지 내리고 효모를 1g 넣어 2∼2.5시간 발효시키고 물 200㎖를 더 넣고 95℃까지 끓여 여과시킨다. 여액에 포도당 50g, 설탕 10g, 과당 50g 및 카라키난 0.2g을 넣고 물을 첨가하여 전체 물량을 1000㎖로 만들어 균질하여 살균하면 달콤하고 구수한 액상 음료가 만들어진다.Pour 200g of fermented Cheonggukjang and 10g of roasted Yulmu powder and leave for 1 hour, then boil to 90 ℃. After grinding using a grinding machine, add 0.5 g of liquefied enzyme at 60 ° C and liquefy for 30 to 60 minutes. After liquefaction, the temperature was lowered to 30 ° C., 1 g of yeast was added, fermented for 2 to 2.5 hours, 200 ml of water was added thereto, and the mixture was boiled to 95 ° C. and filtered. 50 g of glucose, 10 g of sugar, 50 g of fructose, and 0.2 g of carrageenan are added to the filtrate, and water is added to make the total volume 1000 ml.
(실시예 2)(Example 2)
발효된 청국장 100g, 볶은 율무가루 10g 및 옥수수가루 10g에 물 200g을 붓고 1시간 동안 방치한 다음 90℃까지 끓인후 마쇄하고 마쇄액은 60℃에서 사과식초 5㎖, 액화효소 0.5g 및 셀룰라제 0.5㎖를 넣고 45∼55℃에서 2∼3시간 동안 액화시킨다. 액화 후 온도를 30℃까지 내리고 효모를 1g 넣어 2∼2.5시간 동안 발효시키고 물 200㎖를 더 넣고 95℃까지 끓여 여과시킨다. 여액에 포도당 50g, 설탕 10g, 과당 50g, 카라키난 0,2g 및 천초추출액(고형분1%) 1㎖를 넣고 물을 첨가하여전체 물량을 1000㎖로 만들어 균질하고 살균하면 상큼하고 천초액 특유의 향미가 있는 기호성 있는 액상 음료가 만들어 진다.Pour 200g of fermented Cheonggukjang, 10g of roasted yulmu powder and 10g of corn flour, leave for 1 hour, leave for 1 hour, boil to 90 ℃, crush and grind. The grinding solution is 5ml of apple vinegar, 0.5g of liquefied enzyme and 0.5% of cellulase at 60 ℃. Add ㎖ and liquefy at 45-55 ℃ for 2-3 hours. After liquefaction, the temperature was lowered to 30 ° C., 1 g of yeast was added, fermented for 2 to 2.5 hours, 200 ml of water was added thereto, and the mixture was boiled to 95 ° C. and filtered. 50 g of glucose, 10 g of sugar, 50 g of fructose, 0,2 g of carrageenan and 1 ml of cheoncho extract (solid content: 1%) are added to the filtrate, making the total volume 1000 ml. Homogeneous and sterilized. Tasty liquid drinks are made.
(실시예 3)(Example 3)
발효된 청국장 100g에 볶은 율무가루 물 200g을 붓고 1시간 동안 방치한 다음 90℃까지 끓인다. 마쇄기를 이용하여 마쇄 한 다음 볶은 옥수수가루 10g을 물에 넣어 끓인 여액 100ml와 유산균 발효액 100ml, 포도당50g, 설탕10g. 과당 50g 및 카라키난 0.2g 향료 0.08ml을 넣고 물을 첨가하여 전체 물량을 1000㎖로 만들어 균질하여 살균하면 달콤하고 향긋한 액상 음료가 만들어진다.Pour 200g of roasted Yulmu powder into 100g of fermented Cheonggukjang, leave for 1 hour and boil to 90 ℃. After grinding using a crusher, put 10 g of roasted corn flour in water and boil 100 ml of boiled filtrate, 100 ml of lactic acid bacteria fermentation broth, 50 g of glucose, and 10 g of sugar. Add 50g of fructose and 0.08ml of 0.2g of carrageenan, add water to make 1000ml of total quantity, and homogenize and sterilize to make sweet and aromatic liquid drink.
(실시예 4)(Example 4)
발효된 청국장 100g과 볶은 율무가루 10g에 물 200g을 붓고 1시간 동안 방치한 다음 90℃까지 끓인다. 마쇄기를 이용하여 마쇄 한 다음 60℃에서 액화효소 0.5g을 넣고 30∼60분 간 액화한다. 액화 후 온도를 30℃까지 내리고 효모를 1g 넣어 2∼2.5시간 발효시키고 물 200㎖를 더 넣고 95℃까지 끓여 여과시킨다. 여액에 포도당 50g, 키토산 10g, 설탕 10g, 과당 50g 및 카라키난 0.2g을 넣고 물을 첨가하여 전체 물량을 1000㎖로 만들어 균질하여 살균하면 키토산이 함유된 달콤하고 구수한 액상 음료가 만들어진다.Pour 200g of fermented Cheonggukjang and 10g of roasted Yulmu powder and leave for 1 hour, then boil to 90 ℃. After grinding using a grinding machine, add 0.5 g of liquefied enzyme at 60 ° C and liquefy for 30 to 60 minutes. After liquefaction, the temperature was lowered to 30 ° C., 1 g of yeast was added, fermented for 2 to 2.5 hours, 200 ml of water was added thereto, and the mixture was boiled to 95 ° C. and filtered. 50 g of glucose, 10 g of chitosan, 10 g of sugar, 50 g of fructose, and 0.2 g of carrageenan are added to the filtrate. The water is added to make 1000 ml of the total amount homogeneous and sterilized to produce a sweet and delicious liquid drink containing chitosan.
본 발명의 효과는 우리의 전통 기호식품으로서 가치가 있는 청국장을 편의식품으로 개발하고 기능성이 향상된 청국장 음료를 제조한 것이다. 따라서 우리의 전통 청국장균을 분리하고, 이들 균에서 청국장의 취미를 제거할 수 있는 미생물을 이용하여 기능성 식품으로 개발한 것으로, 더욱 가치가 있고 전통발효 식품으로서 한계를 극복하고 세계화시킬 수 있는 것이다.The effect of the present invention is to develop Cheonggukjang, which is valuable as our traditional taste food, as a convenient food, and produce Cheonggukjang beverage with improved functionality. Therefore, we separated our traditional Cheonggukjang bacteria and developed them as functional foods using microorganisms that can remove the tastes of Cheonggukjang from these bacteria, and they can be more valuable and overcome the limitations and globalize as traditional fermented foods.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100880194B1 (en) | 2008-05-21 | 2009-01-28 | 김진권 | A functional seaweed having powder of fermented soybean and the making method of seaweed |
| KR100908449B1 (en) | 2006-01-18 | 2009-07-20 | 김금자 | Functional Cheonggukjang Drink with Thrombus Solubility |
| KR101126746B1 (en) | 2009-04-13 | 2012-03-29 | 농업회사법인 주식회사 맛가마식품 | Beverage of chunggukjang |
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| KR100701491B1 (en) * | 2005-08-19 | 2007-04-02 | 곽춘식 | Fermented soybean beverage and manufacturing method thereof |
| KR100727343B1 (en) * | 2006-09-18 | 2007-06-13 | 나광출 | Chungkookjang beverage containing pear juice and its preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100908449B1 (en) | 2006-01-18 | 2009-07-20 | 김금자 | Functional Cheonggukjang Drink with Thrombus Solubility |
| KR100880194B1 (en) | 2008-05-21 | 2009-01-28 | 김진권 | A functional seaweed having powder of fermented soybean and the making method of seaweed |
| KR101126746B1 (en) | 2009-04-13 | 2012-03-29 | 농업회사법인 주식회사 맛가마식품 | Beverage of chunggukjang |
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