KR101916533B1 - Functional Bitter melon doenjang with high antidiabetic and GABA using fermented soybeans koji and wheat koji - Google Patents
Functional Bitter melon doenjang with high antidiabetic and GABA using fermented soybeans koji and wheat koji Download PDFInfo
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- KR101916533B1 KR101916533B1 KR1020160144401A KR20160144401A KR101916533B1 KR 101916533 B1 KR101916533 B1 KR 101916533B1 KR 1020160144401 A KR1020160144401 A KR 1020160144401A KR 20160144401 A KR20160144401 A KR 20160144401A KR 101916533 B1 KR101916533 B1 KR 101916533B1
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Abstract
본 발명에서는 바실러스 서브틸리스 균주로 제조된 청국장 코지와 라이조푸스 오리재 균주로 제조된 밀 코지로 혼합발효되어 증진된 가바(GABA) 함량을 함유하고 우수한 알파-글루코시다아제 효소 저해활성을 가져서 증진된 당뇨 개선효과를 갖는 기능성 여주된장이 제공된다.
본 발명에 따른 여주된장은 알파-글루코시다아제 저해활성이 현저히 증진되어 당뇨 완화용 식품으로서도 유용하고, 가바 함량이 증진되어 기능성 식품으로 우수하다. 또한 본 발명에 따른 여주된장은 상기와 같은 기능성에 더불어 코지를 이용한 공장식 된장이므로 품질이 일정하게 유지될 수 있어서 대량생산에 적합하다.In the present invention, wheat koji mixed fermented by the Bacillus subtilis strain, Chungkukjang koji and Rizofusuori strain, is used, and it has an enhanced alpha-glucosidase enzyme inhibitory activity and an enhanced GABA content Functional miso soy sauce having diabetes improving effect is provided.
Yeast Doenjang according to the present invention is remarkably improved in alpha-glucosidase inhibitory activity and is useful as a food for diabetic relief. In addition, according to the present invention, since the soybean paste is a factory-type soybean paste using the koji in addition to the above-described functionalities, the quality of soybean paste can be maintained constant and is suitable for mass production.
Description
본 발명은 청국장 코지(koji) 및 밀 코지로 혼합발효된 당뇨 개선효과 및 가바 함량이 증진된 여주된장에 관한 것으로, 더 상세하게는 바실러스 서브틸리스 균주로 제조된 청국장 코지와 라이조푸스 오리재 균주로 제조된 밀 코지로 혼합발효되어 증진된 가바(GABA) 함량을 함유하고 우수한 알파-글루코시다아제 효소 저해활성을 가져서 증진된 당뇨 개선효과를 갖는 기능성 여주된장에 관한 것이다.The present invention relates to a soybean paste soy sauce having improved fermented kojji and wheat koji mixed fermented diabe and an improved garlic content. More particularly, the present invention relates to a fermented soybean paste soybean kojji and rice puffer duck strain produced by Bacillus subtilis strain The present invention relates to a functional fermented soybean paste containing fermented wheat koji mixed fermented and enhanced GABA content and having an excellent alpha-glucosidase enzyme inhibitory activity and having an improved diabetic effect.
된장은 한국의 대표 발효식품이자 조미식품으로, 장의 맛은 곧 음식의 맛을 좌우하는 기본 요인이 된다. 전통적으로 한국인들에게는 예부터 부족한 단백질을 콩을 발효시킨 된장 등을 통해서 섭취할 수 있었다. 또 된장은 양질의 아미노산을 다량 포함하고, 특히 리신이 많이 들어있어 쌀을 주식으로 하는 한국인에게 균형된 음식섭취가 가능하게 한다. 또 된장에는 콩에서 유래한 식물성 에스트로겐인 이소플라본을 함유하여 갱년기 질환 개선에 효과적이다.Doenjang is Korea 's representative fermented food and seasoned food, and the taste of cabbage is the basic factor that determines the taste of food. Traditionally, Koreans have been able to consume proteins that have been lacking for some time, such as soybean fermented soybean paste. In addition, miso contains a lot of high quality amino acid, especially ricin contains a lot of rice, the stock is possible to eat a balanced diet for Koreans. The soybean contains soy isoflavone, a vegetable estrogen, which is effective in improving menopausal symptoms.
된장은 메주를 이용하여 제조되는 가정식(재래) 된장과 코지(koji; 곡류에 곰팡이를 인위적으로 번식시킨 것)를 이용하여 제조되는 공장식 된장으로 대분된다. 가정식 된장은 메주로부터 유래되는 다양한 활성물질로 인하여 기능성이 높으나 제조 공정이 불명확하여 일관된 품질의 된장을 얻기가 어렵고, 식품위해미생물 등의 오염이 일어날 가능성이 높은 문제가 있어서, 공장에서 대량생산용으로는 적합하지 않다. 공장식 된장은 삶은 콩에 소맥(밀)을 섞어서 곰팡이균으로 발효시켜 숙성기간이 짧고 일관된 품질을 유지할 수 있으나, 재래식 된장과 같은 다양한 기능성을 갖추지 못하는 단점이 있다. 따라서 기능성을 향상시킨 공장식 된장의 개발이 절실히 요구되고 있다. Doenjang is divided into homemade miso (traditional miso) made using meju and factory miso made using koji (artificially propagated fungi in cereals). Domestic soybean paste has high functionality due to various active substances derived from meju, but it is difficult to obtain a consistent quality of soybean paste due to unclear manufacturing process and there is a high possibility of contamination of food harmful microorganisms. Lt; / RTI > The factory-style soybean paste has the disadvantage that it does not have various functionalities such as conventional doenjang, although it can ferment soybean (wheat) into boiled soybean and ferment it as mold bacterium to maintain a consistent quality and a short aging period. Therefore, it is urgently required to develop a soy sauce having improved functionality.
여주는 박과의 덩굴식물로 영어명은 비터 멜론(bitter melon)이다. 정식 학명은 모모르디카 카란티아(Momordica charantia)이다. 여주에는 비타민 C가 100 그램 중 120 밀리그램이나 들어 있는데, 이는 딸기 (80 mg/100 g), 레몬 (90 mg/100 g), 양배추 (40 mg/100 g)보다 월등히 많은 양이다. 특히 다른 과실의 비타민 C와 달리 여주에 함유된 비타민 C의 경우는 열에 안정해서 열을 가해도 다른 과실보다는 비타민 C의 파괴가 잘되지 않아서 항산화 활성이 우수하다. 또한 여주는 체내에서 비타민 A로 전환되는 베타카로틴 및 철, 칼륨 등의 미네랄도 함유하고 있다. 이와 같은 여주의 우수한 특성에도 불구하고 여주의 쓴맛 때문에 그 자체로 이용되기가 힘들었다. 따라서 여주의 우수한 특성을 접목시킨 새로운 기능성 식품의 개발이 요구되고 있다. Yeoju is a vine plant with pak and English name is bitter melon. The official name is Momordica charantia . Vitamin C is contained in 120 milligrams of 100 grams, which is much higher than strawberry (80 mg / 100 g), lemon (90 mg / 100 g) and cabbage (40 mg / 100 g). Especially, unlike vitamin C in other fruit, Vitamin C contained in Yeoju is stable to heat and does not destroy vitamin C more than other fruit even when heat is applied, and thus it is excellent in antioxidant activity. Yeoju also contains beta-carotene, which is converted into vitamin A in the body, and minerals such as iron and potassium. Despite the excellent characteristics of Yeoju, it was difficult to use Yeoju itself because of the bitter taste of Yeoju. Therefore, it is required to develop a new functional food that combines excellent characteristics of Yeoju.
γ-아미노부티르산(γ-aminobutyric acid, 이하 가바(GABA))은 비-단백질 아미노산의 일종으로, 포유류의 중추신경계에서 주된 억제성 신경전달물질이다. 가바(GABA)는 항우울 효과, 진정 효과, 이뇨 효과가 있는 것으로 보고된 바 있으며, 간질, 파킨슨병, 알츠하이머병, 헌팅턴병 등의 신경학적 질환에 효과가 있는 것으로 보고된 바 있다. gamma-aminobutyric acid (GABA) is a non-protein amino acid and is the main inhibitory neurotransmitter in the mammalian central nervous system. GABA has been reported to have antidepressant, sedative and diuretic effects and has been reported to be effective in neurological disorders such as epilepsy, Parkinson's disease, Alzheimer's disease and Huntington's disease.
알파-글루코시다제 효소는 글루코오스 대사에 관여하는 4종의 효소(말타아제, 사카라제, 글루코아밀라제 및 이소말타아제)로 나누어질 수 있다. 이들 효소는 모두 소장의 융모의 표면에 위치하고, 복잡한 다당류를 흡수 가능한 단당류(글루코오스)로 전환한다. 따라서 알파-글루코시다제를 저해하면 소장에서 다당류의 분해를 억제하여 탄수화물의 소화와 흡수를 지연시켜 식후 고혈당을 억제하고 고인슐린혈증을 감소시켜서 항당뇨 효과를 발휘할 수 있다. The alpha-glucosidase enzyme can be divided into four enzymes involved in glucose metabolism (maltase, saccharase, glucoamylase and isomaltase). These enzymes are all located on the surface of the villi of the small intestine and convert complex polysaccharides into absorbable monosaccharides (glucose). Therefore, inhibition of alpha-glucosidase may inhibit the digestion and absorption of carbohydrates by inhibiting the degradation of polysaccharides in the small intestine, thereby suppressing postprandial hyperglycemia and decreasing hyperinsulinemia, thus exhibiting an antidiabetic effect.
한편 된장에 기능성을 부여하기 위하여 해조류 등의 추가 재료들을 첨가하여 된장에 제조하거나 (등록특허 10-1164924호; 수용성 식이섬유를 포함하는 기능성 된장의 제조방법), 유산균 균주와 혼합발효하여 제조하는(공개특허 10-2011-0132178호) 등의 몇가지 방법이 알려져 있으나, 된장 특히, 공장식 된장에 기능성을 부여하기 위한 새로운 식품 재료 및 제조방법의 개발이 여전히 요구되고 있다.Meanwhile, in order to impart functionality to doenjang, additional materials such as seaweed are added to make soybean paste (Korean Patent No. 10-1164924; a method for producing functional soybean paste containing water-soluble dietary fiber) and fermentation with lactic acid bacteria Japanese Patent Application Laid-Open No. 10-2011-0132178). However, there is a continuing need to develop new food ingredients and methods for imparting functionality to doenjangs, in particular, factory-made doenjangs.
종래 기술에서의 요구에 부응하기 위해 예의 연구한 결과, 본 발명자들은 증자콩에 여주분말을 첨가하고 바실러스 서브틸리스 균주로 제조된 청국장 코지와 라이조푸스 오리재 균주로 제조된 밀 코지를 이용하여 혼합발효할 경우, 품질이 일정하면서도 현저히 증진된 당뇨 개선효과와 가바 함량을 갖는 기능성 여주된장을 얻을 수 있음을 확인하고 본 발명을 완성하기에 이르렀다 As a result of intensive studies in order to meet the demand in the prior art, the inventors of the present invention have found that the present inventors have found that, by adding a fennel powder to an expanded soybean and by using a milky koji prepared from a Bacillus subtilis strain, It has been found that functional fermented soybean paste having a constant quality and markedly improved diabetic improvement effect and a reduced content of soybean oil can be obtained when fermented, thereby completing the present invention
따라서 본 발명의 목적은 증진된 당뇨 개선효과와 가바 함량을 갖는 기능성 여주된장을 제공하는 것이다. Accordingly, it is an object of the present invention to provide a functional miso soy sauce having enhanced diabetic improvement effect and a reduced content.
본 발명의 또 다른 목적은 증진된 당뇨 개선효과와 가바 함량을 갖는 기능성 여주된장의 제조방법을 제공하는 것이다.It is still another object of the present invention to provide a functional yeast miso having a reduced diabetic effect and a reduced content of glucose.
상기 목적을 달성하기 위하여, 본 발명은 In order to achieve the above object,
증자콩, 여주분말, 바실러스 서브틸리스 균주로 제조된 청국장 코지, 라이조푸스 오리재 균주로 제조된 밀 코지, 소금 및 물이 혼합/발효된 기능성 여주된장을 제공한다. The present invention provides a functional soybean paste which is prepared by mixing soybean, soybean powder, Bacillus subtilis strain, Chungkookjang Koji, wheat koji, salt and water mixed with fermented soybean paste.
ⅰ) I) 증자콩Increase soybean
원료 콩을 정선 및 수세하여 증류수에 6 ~ 18시간 수침한 후 100 ~ 121℃에서 40 ~ 120분 증숙 및 살균하여 증자콩으로 사용한다. Raw soybeans are selected and washed with water, soaked in distilled water for 6 to 18 hours, and then steamed and sterilized at 100 to 121 ° C for 40 to 120 minutes.
원료 콩은 통상의 메주콩을 사용하며, 이외에도 나물콩, 검정콩을 사용하여도 무방하다.Raw soybeans use regular soybeans. In addition, soybeans and black beans can be used.
본 발명의 된장에서 증자콩은 40~50 중량%로 혼합한다. In the soybean paste of the present invention, the beans are mixed at 40 to 50 wt%.
ⅱ) 여주분말Ii) Yeast powder
본 발명의 된장은 여주분말을 포함한다. The doenjang of the present invention includes a sweet potato powder.
여주 분말은 건조된 여주를 분쇄기로 100 메쉬 이하로 분쇄하여 제조할 수 있으나, 이에 제한되지는 않는다. 건조된 여주는, 제한되지는 않지만, 미성숙 여주를 수확하여 흐르는 수돗물에 3회 세척하여 물기를 제거하고 여주를 직경 방향으로 4 ~ 6mm 두께로 절단 후, 45 ~ 55℃로 유지된 열풍건조기에 넣고 2 ~ 3일 건조하여 제조할 수도 있고, 자연 건조할 수도 있다.Yeast powder can be prepared by pulverizing the dried yeast to a size of 100 mesh or less by a pulverizer, but is not limited thereto. The dried yeast is washed, but not limited to, tap water three times by harvesting the immature Yeast, removing the water, cutting the yeast into a thickness of 4 to 6 mm in diameter, putting it in a hot-air dryer maintained at 45 to 55 ° C Dried for 2 to 3 days, or dried naturally.
본 발명의 된장에서 여주분말은 2.5~10 중량%로 혼합한다. 여주분말이 2.5 중량% 미만으로 포함되는 경우는 항산화 활성과 가바 함량이 적을 수 있으며 10 중량% 초과로 포함되는 경우는 여주의 쓴맛에 의해서 기호성이 저감될 수 있고 여주의 항균력으로 된장 숙성이 지연될 수 있다. In the doenjang of the present invention, the flour powder is mixed at 2.5 to 10 wt%. If the powder contains less than 2.5% by weight, the antioxidative activity and the content of the giba may be small. If the powder contains more than 10% by weight, the palatability may be reduced due to the bitter taste of the yuzu. .
ⅲ) 청국장 코지Iii)
본 발명에서는 바실러스 서브틸리스 균주로 제조된 청국장 코지를 이용한다.In the present invention, chungkukjang koji prepared from Bacillus subtilis strain is used.
청국장 코지는 증자콩에 바실러스 서브틸리스(Bacillus subtilis) 종균 배양액을 2∼5%로 접종하여 30∼40℃에서 2∼5일간 발효시켜 청국장을 제조한 후, 45∼60℃에서 2∼3일간 건조하여 분말화하여 제조한다.Cheonggukjang Koji is a fermented soybean which is fermented at 30 ~ 40 ℃ for 2 ~ 5 days by inoculation of 2 ~ 5% of Bacillus subtilis seed culture, and then fermented at 45 ~ 60 ℃ for 2 ~ 3 days Dried and powdered.
본 발명에서 바실러스 서브틸리스 균주로는 바람직하게는 바실러스 서브틸리스 CS135 (수탁번호 KACC91771P로 기탁된) 균주를 사용한다. 바실러스 서브틸리스 CS135 균주는 본 발명자가 분리동정하여 기탁한 균주로서 식품위해 미생물에 대한 항균성이 우수하고 여주의 쓴맛과 청국장 특유의 악취를 저감시키면서 청국장 발효능이 우수한 균주이다. As the Bacillus subtilis strain in the present invention, a strain of Bacillus subtilis CS135 (deposited with Accession No. KACC91771P) is preferably used. The Bacillus subtilis CS135 strain is a strain deposited by identification with the present inventor, and has excellent antimicrobial activity against food-borne microorganisms. It is a strain excellent in the efficacy of chungkukjang, while reducing the bitter taste and odor characteristic of Chungkukjang.
본 발명의 된장에서 바실러스 서브틸리스 균주로 제조된 청국장 코지는 5~8 중량%로 혼합한다. 청국장 코지를 사용함으로써 단기간에 된장을 숙성시킬 수 있고 풍미 등을 향상시킬 수 있다. 청국장 코지가 5 중량% 미만으로 포함되는 경우는 잡균의 오염 등을 유발할 수 있고 8 중량% 초과로 포함되는 경우는 청국장의 풍미로 된장에 품질에 영향을 미칠 수 있다. In the soybean paste of the present invention, the cheonggukjang koji prepared from Bacillus subtilis strain is mixed at 5 ~ 8 wt%. By using Chongkukjang Koji, the miso can be aged in a short period of time and the flavor and the like can be improved. When the content of chongkukjang koji is less than 5% by weight, it may cause pollution of germs and when it is contained more than 8% by weight, the flavor of chungkukjang may affect the quality of miso.
ⅳ) 밀 코지Iv) wheat koji
본 발명에서는 라이조푸스 오리재 균주로 제조된 밀 코지를 이용한다. In the present invention, wheat koji prepared from a strain of Rizofusu oryzae is used.
밀 코지는 밀가루에 라이조푸스 오리재 균주의 포자 현탁액을 3∼6%로 접종하여 20∼25℃에서 3∼8일간 발효하고 45∼60℃에서 2∼3일간 건조하고 분쇄하여 분말화하여 제조한다.The wheat flour is prepared by inoculating 3 to 6% of spore suspensions of wheat flour with Rizofusu dori strain, fermenting at 20 to 25 ° C for 3 to 8 days, drying at 45 to 60 ° C for 2 to 3 days, pulverizing and pulverizing .
본 발명에서 라이조푸스 오리재 균주로는 바람직하게는 본 발명자들이 재래누룩으로부터 분리/동정한 라이조푸스 오리재 CCS01 균주(수탁번호 KACC93118P)를 사용한다. 라이조푸스 오리재 CCS01 균주는 발효시 알파-아밀라제 활성을 증강시킨다. In the present invention, preferably, the strain of Rizofus oryzae CCS01 (Accession No. KACC93118P), which the present inventors have isolated / identified from conventional yeast, is used as the strains. RYOGOFUPS ORGANICS CCS01 strain augments alpha-amylase activity during fermentation.
본 발명의 된장에서 라이조푸스 오리재 균주로 제조된 밀 코지는 20~25 중량%로 혼합한다. 밀 코지가 20 중량% 미만으로 포함되는 경우는 된장의 풍미가 약하고 25 중량% 초과로 포함되는 경우는 전분질이 과다하여 된장의 이상 발효가 일어날 수 있다. In the soybean paste of the present invention, the wheat koji prepared from the strain of Lyophofus oryzae is mixed in an amount of 20 to 25% by weight. When the wheat koji content is less than 20% by weight, when the flavor of the soybean paste is weak and the soybean paste content is more than 25% by weight, abnormal starch fermentation may occur due to excessive starch.
ⅴ) 소금 및 물V) salt and water
본 발명에 소금은 8~12 중량%로 나머지는 물로 혼합된다. In the present invention, 8 to 12% by weight of salt is mixed with the remainder in water.
소금의 양이 8 중량% 미만으로 포함되는 경우는 산패균 등의 증식으로 된장의 품질에 영향을 미칠 수 있고, 12 중량% 초과로 포함되는 경우는 발효 지연과 더불어 된장에 소금이 많이 함유될 수 있다. When the amount of salt is less than 8% by weight, it may affect the quality of miso by propagation of acid bacteria, etc. If the salt content is more than 12% by weight, the fermentation delay may be accompanied by a large amount of salt in soybean paste have.
ⅵ) 혼합(된장 담금) 및 발효Vi) Mixing (soybean paste) and fermentation
증자콩, 여주분말, 청국장 코지, 밀 코지, 소금 및 물을 혼합하여 된장 담금을 한다. Add soybean paste, sweet potato powder, chongkookjang koji, wheat koji, salt and water to make soybean paste.
담금된 된장은 발효용기에 충진한 후 20∼25℃에서 6주 가량 발효시켜서 여주된장을 제조한다.The soaked soybean paste is filled in a fermentation vessel and fermented at 20 ~ 25 ℃ for about 6 weeks to prepare soybean paste.
ⅶ) Ⅶ) 볶음콩Stir-fried beans 분말 powder
본 발명의 된장은, 필요에 따라서, 볶음콩 분말을 추가로 혼합하여 발효할 수 있다. The soybean paste of the present invention can be fermented by further mixing the roasted soybean powder, if necessary.
볶음콩은 수세한 콩을 180∼220℃에서 10∼20분간 볶음한 뒤 분쇄하여 볶음 콩 분말을 제조한다. 콩 볶음 처리시 180℃ 및 10분 이하의 경우 볶음 처리가 미흡하여 콩의 비린내가 날 수 있고 220℃ 및 20분 이상 처리시 과다하게 볶아져 탄화되어 탄 냄새가 날 수 있어 된장 품질에 영향을 줄 수가 있다.The roasted beans are roasted at 180-220 ° C for 10-20 minutes and then pulverized to prepare roasted soybean powder. In the case of beans roasted at 180 ℃ for 10 minutes or less, roasted beans may become insufficient, resulting in roasting of soybeans. When roasted at 220 ℃ for more than 20 minutes, roasted excessively carbonizes the roasted beans, There is a number.
본 발명의 된장에서 볶음콩은 10 중량% 이하로 포함되는 것이 바람직하다. 본 발명의 된장에서 볶음콩의 첨가는 된장에 구수한 풍미를 더 할 수 있는 장점이 있다. In the doenjang of the present invention, the roast beans are preferably contained in an amount of 10% by weight or less. The addition of roasted soybean in the doenjang of the present invention has an advantage of adding a savory flavor to miso.
본 발명에 따른 된장은 현저히 증진된 당뇨 개선효과와 가바 함량을 갖는 기능성 여주된장이며, 또한 증진된 항산화 활성과 페놀릭스 함량을 갖는다. The soybean paste according to the present invention is a functional soybean paste having a remarkably enhanced diabetic improvement effect and a low content of calcium, and also has an enhanced antioxidative activity and a phenolic content.
본 발명의 또 다른 목적에 따라서, 본 발명은 According to another object of the present invention,
원료콩을 증자하는 단계; Growing the raw beans;
바실러스 서브틸리스 균주로 청국장 코지를 제조하는 단계; Preparing a cheonggukjang koji with Bacillus subtilis strain;
라이조푸스 오리재 균주로 밀 코지를 제조하는 단계; Producing a wheat coagulum with a strain of Rizofusu duck;
증자콩, 여주분말, 바실러스 서브틸리스 균주로 제조된 청국장 코지, 라이조푸스 오리재 균주로 제조된 밀 코지, 소금 및 물을 혼합하여 된장 담금을 하는 단계; A step of dipping soybean paste in a mixture of soybean, soybean powder, Bacillus subtilis strain, Chungkukjang koji, wheat koji prepared with a strain of Rizofusu dori, salt and water;
담금된 된장을 발효하는 것으로 이루어지는 기능성 여주된장의 제조방법을 제공한다. And fermenting the soaked soybean paste.
본 발명의 기능성 여주된장의 제조방법은, 필요에 따라서, 된장 담금시에 볶음콩 분말을 추가로 혼합할 수 있다. According to the method of manufacturing doenjang soju of the present invention, the roasted soybean powder may be further mixed at the time of soybean paste soaking, if necessary.
원료 콩의 증자, 청국장 코지의 제조, 밀 코지의 제조, 볶음콩 분말, 발효등은 상기에서 정의된 바와 같다. The addition of raw soybeans, the preparation of chongkukjang koji, the preparation of wheat koji, the fried soybean powder, fermentation and the like are as defined above.
본 발명의 제조방법에 따라 제조되는 기능성 여주된장은 현저히 증진된 알파-글루코시다아제 활성에 의해 탁월한 당뇨 개선효과와 가바 함량을 가지며, 또한 증진된 항산화 활성과 페놀릭스 함량을 갖는다.Functional Yeast Doenjang prepared according to the preparation method of the present invention has an excellent diabetic improvement effect and an increased amount of content due to the markedly enhanced alpha-glucosidase activity, and also has an enhanced antioxidative activity and a phenolic content.
본 발명에 따른 여주된장은 알파-글루코시다아제 저해활성이 현저히 증진되어 당뇨 개선(완화)용 식품으로서도 유용하고, 가바 함량이 증진되어 기능성 식품으로 우수하다. Yeast Doenjang according to the present invention is remarkably improved in alpha-glucosidase inhibitory activity and is useful as a food for diabetes improvement (relaxation), and as a functional food, it is excellent in the amount of the food.
본 발명에 따른 여주된장은 또한 우수한 항산화 활성과 고함량의 페놀릭스를 함유하여 우수한 전통 발효식품이며, 된장 특유의 이취도 저감되어 기호성도 개선된다. Yeast Doenjang according to the present invention also contains excellent antioxidant activity and high content of phenolics, and is a good traditional fermented food, and the odor peculiar to doenjang is also reduced and palatability is improved.
또한 본 발명에 따른 여주된장은 상기와 같은 기능성에 더불어 코지를 이용한 공장식 된장이므로 품질이 일정하게 유지될 수 있어서 대량생산에 적합하다.In addition, according to the present invention, since the soybean paste is a factory-type soybean paste using koji in addition to the above-mentioned functionalities, quality of soybean paste can be kept constant and is suitable for mass production.
도 1은 본 발명에 따른 여주된장의 일례를 나타낸 사진이다.
도 2는 본 발명에 따른 여주된장의 알파-글루코시다아제 저해활성을 나타낸 그래프이다.
도 3은 본 발명에 따른 여주된장의 가바 함량을 나타낸 그래프이다.
도 4는 본 발명에 따른 여주된장의 총 페놀릭스 함량을 나타낸 그래프이다.
도 5는 본 발명에 따른 여주된장의 항산화성을 나타낸 것이다. 도 5a는 DPPH 라디칼 소거활성을 나타낸 것이며, 도 5b는 ABTS 라디칼 소거활성을 나타낸 것이며, 도 5c는 환원력(FRAP)을 나타낸 것이다.BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a photograph showing an example of miso soy sauce according to the present invention. Fig.
FIG. 2 is a graph showing the alpha-glucosidase inhibitory activity of doenjang in Yeonju according to the present invention.
FIG. 3 is a graph showing the content of goose in soybean paste according to the present invention.
FIG. 4 is a graph showing the total phenolic content of doenjang in Yeonju according to the present invention.
Fig. 5 shows the antioxidant activity of doenjang prepared according to the present invention. FIG. 5A shows the DPPH radical scavenging activity, FIG. 5B shows the ABTS radical scavenging activity, and FIG. 5C shows the reducing power (FRAP).
다음의 실시예들에 의해 본 발명이 더 상세히 설명된다. 이들 실시예는 본 발명을 예시하기 위한 것이며, 본 발명의 범위가 이들에 의해 제한되어서는 안된다.The present invention will be described in more detail by the following examples. These examples are for illustrating the present invention, and the scope of the present invention should not be limited by them.
실 시Practice 예 Yes
제조예: 여주된장의 제조Manufacturing Example: Preparation of Yeoju Doenjang
여주 열매는 2013년 7 ~ 8월에서 수확되어 함양영농조합법인에서 건조한 후 100 메쉬 이하로 제조한 분말을 제공받아 사용하였고 원료 콩(백태)과 밀(우리밀)은 함양농협 가공사업소에서 구입하였고, 소금은 천일염을 구입하여 사용하였다.Yeoju berries were harvested from July to August 2013 and dried at a farming association and received 100 mesh or less powder. The raw soybeans and wheat were purchased from Hamyang Nonghyup Processing Center, Salt was purchased from sun-dried salt.
원료 콩(백태)을 정선 및 수세하여 증류수에 12시간 수침한 후 121℃에서 50분 증숙하여 증자콩을 제조하였다.Raw soybeans were selected and washed with water, soaked in distilled water for 12 hours, and then boiled at 121 ° C for 50 minutes to prepare an expanded bean.
원료 콩을 수세한 후 200℃에서 15분 볶음한 뒤 분쇄하여 볶음콩 분말을 제조하였다. Raw soybeans were washed with water, roasted at 200 ° C for 15 minutes and pulverized to prepare roasted soybean powder.
청국장 코지는 증자콩을 37℃ 전후로 식힌 후 미리 배양한 바실러스 서브틸리스(Bacillus subtilis) CS135 배양액을 불린 콩 무게의 2.5% 접종하여 37℃에서 3일간 발효시켜 청국장을 제조하고, 55℃에서 2일간 건조한 후 분쇄기로 분쇄하여 제조하였다.In the case of Chungkukjang Koji, the beans were cooled to about 37 ° C, and then the Bacillus subtilis CS135 culture medium, which had been pre-cultured, was inoculated at 2.5% of the soybean weight of the beans and fermented at 37 ° C for 3 days to prepare chungkookjang. Dried and then pulverized by a pulverizer.
밀 코지는 우리밀 2 kg에 라이조푸스 오리재 CCS01의 포자 현탁액 90 mL를 접종하여 20℃에서 5일간 배양 후 55℃에서 2일간 건조하여 분쇄하여 제조하였다.Milk-koji was prepared by inoculating 2 kg of native wheat with 90 mL of spore suspension of Rizofusu duck CCS01, culturing at 20 ° C for 5 days, and drying at 55 ° C for 2 days.
상기에서 준비된 증자콩, 청국장 코지, 밀 코지, 볶음콩 분말, 소금, 여주 분말, 물(정제수)를 표 1과 같은 비율로 혼합하여 된장 담금하고 20℃에서 6주 동안 발효시켜 된장의 제조하였다 (도 1).The prepared soy sauce beans, chungkookjang koji, wheat germ, fried soybean powder, salt, baking powder, and water (purified water) were mixed in the ratio as shown in Table 1 and fermented at 20 ° C for 6 weeks to prepare doenjang 1).
참고예Reference example : 된장의 추출물 제조: Preparation of soybean paste extract
제조예에서 제조된 된장을 각각 동결건조한 후 분쇄기로 분쇄하여 분쇄 시료 5g을 칭량하고 여기에 10배의 50% 발효주정(50 ml)을 첨가한 후 300 rpm에서 12시간 추출하였다. 추출액을 여과하여 여과액을 얻은 후 여과액 일부는 0.45 ㎛ 필터로 여과하여 총 페놀릭스 함량 분석을 위한 검정 시료에 사용하였다. 나머지 여과액 모두를 감압농축기를 이용하여 농축한 후 -70℃에서 하루 정도 동결한 후 동결건조기를 이용하여 건조분말을 얻고, 추출용매인 50% 발효주정에 녹여 0.5 mg/ml 농도로 제조하여 그 외 기능성의 분석 시료로 사용하였다.The doenjang prepared in the Preparation Example was lyophilized and then pulverized by a pulverizer. 5 g of the pulverized sample was weighed, and 10
시험예Test Example 1. 알파- 1. Alpha- 글루코시다제Glucosidase 저해활성 검정 Inhibition activity assay
본 발명에 따른 여주된장에 대하여 항당뇨(당뇨 개선) 효과의 지표인 알파-글루코시다아제 저해 활성을 시험하였다.The doenjang of Yeonju according to the present invention was tested for alpha-glucosidase inhibitory activity, which is an index of anti-diabetic (diabetic improvement) effect.
알파-글루코시다아제 저해활성 저해활성은 파라-니트로페놀법(para-nitrophenol method)를 기초로 하여 검정하였다.The inhibitory activity of alpha-glucosidase inhibitory activity was assayed based on the para-nitrophenol method.
구체적으로는 참고예에서 준비된 본 발명에 따른 여주된장 (실시예 1 ~ 실시예 4)의 각 분석시료 용액 50 ㎕, 0.5 U/ml 알파-글루코시다제 효소액 50 ㎕ (스그마-알드리치사, G5003), 200 mM 인산나트륨 완충액(pH 6.8) 50 ㎕를 혼합하여 37℃에서 10분간 예비 배양한 후, 5 mM이 되게 p-NPG를 녹인 인산나트륨 완충액(pH 6.8)을 100 ㎕ 가하여 37℃에서 10 분간 반응시켰다. 반응액에 100 mM Na2CO3 750ml를 첨가하여 반응을 정지시키고 420 nm에서 흡광도를 측정하고 음성 대조구로 증류수를 사용하여 저해율를 계산하였고 그 결과를 도 2에 나타냈다.Specifically, 50 μl of each analytical sample solution of soybean paste (Examples 1 to 4) prepared according to the present invention prepared in Reference Example, 50 μl of 0.5 U / ml α-glucosidase enzyme solution (Sigma-Aldrich, G5003 ) And 50 μl of a 200 mM sodium phosphate buffer solution (pH 6.8) were preliminarily cultured at 37 ° C for 10 minutes. 100 μl of a sodium phosphate buffer solution (pH 6.8) in which p -NPG was dissolved to 5 mM was added thereto, Lt; / RTI > The reaction was stopped by adding 750 ml of 100 mM Na 2 CO 3 to the reaction solution, and the absorbance at 420 nm was measured. The inhibition rate was calculated using distilled water as a negative control. The results are shown in FIG.
도 2에 도시된 바와 같이, 발효전에 비하여, 본 발명의 여주된장은 평균 약10배 증진된 알파-글루코시다아제 저해활성을 갖는 것으로 나타났다. 구체적으로는 여주 2.5% 함유의 경우(실시예 1)는 알파-글루코시다아제 저해활성이 1.21%에서 26.97%(22배 증진)로, 여주 5% 함유의 경우(실시예 2)는 알파-글루코시다아제 저해활성이 2.67%에서 27.74%(10배 증진)로, 여주 7.5% 함유의 경우(실시예 3)는 알파-글루코시다아제 저해활성이 3.08%에서 28.97%(9.4배 증진), 여주 10% 함유의 경우(실시예 4)는 알파-글루코시다아제 저해활성이 3.64%에서 30.79%(8.5배 증진)로 증진되었다. As shown in Fig. 2, compared with before fermentation, the soybean paste of the present invention was found to have an alpha-glucosidase inhibitory activity of about 10-fold enhanced on average. Specifically, the inhibitory activity of alpha-glucosidase was increased from 1.21% to 26.97% (22-fold enhancement) in case of 2.5% yeast (Example 1) (Example 9) showed that the inhibitory activity of alpha-glucosidase was increased from 3.08% to 28.97% (9.4-fold increase) in the case of 7.5% In the case of the% content (Example 4), the alpha-glucosidase inhibitory activity was increased from 3.64% to 30.79% (8.5-fold enhancement).
이와 같은 결과로부터 바실러스 서브틸리스 균주로 제조된 청국장 코지와 라이조푸스 오리재 균주로 제조된 밀 코지를 이용하여 혼합발효한 본 발명에 따른 여주된장은 알파-글루코시다아제 저해활성이 현저히 증진되어 혈당저하 활성이 우수하여 당뇨 개선효과가 탁월함을 알 수 있다.As a result, the fermented soybean paste according to the present invention, which has been mixed and fermented using a wheat flour made of Bacillus subtilis strain and wheat koji prepared from a strain of Chungkukjang koji and Rizofusuori strain, showed remarkably enhanced alpha-glucosidase inhibitory activity, And the diabetic improvement effect is excellent.
시험예Test Example 2. 2. 가바Gabba 함량 측정 Content measurement
가바 함량 분석은 아미노산 자동분석기(high performance liquid chromatography, Agilent 1200 series, Agilent Co, Forest Hill, Vic, Australia)를 이용하여 분석하였다. GABA content analysis was performed using an amino acid automatic analyzer (Agilent 1200 series, Agilent Co, Forest Hill, Vic, Australia).
참고예의 분쇄 시료 (동결건조 시료) 각각을 1 g 칭량하고 HPLC용 물 4 mL를 가한 다음 균질화한 후 항온 블록(heating block; HB-48P, DAIHAN Scientific, Korea)을 사용하여 60℃에서 1시간 동안 가수분해를 실시하였다. 그 후 10%의 5-술포살리실산 디하이드레이트(sulfosalicylic acid dihydrate) 1 mL를 첨가해 볼텍스(vortex)하여 4℃에서 1시간 방치한 후 다시 15,000 rpm에서 3분간 원심분리하였으며, 시린지(syringe) 필터로 여과한 후, 회전식 감압농축기를 사용하여 50℃의 온도로 감압농축시킨 후 pH 2.2 리티윰 완충액(lithium buffer) 2 mL를 첨가해서 녹이고 0.25 μm 막 필터(membrane filter)로 여과시켜 정량 분석하여 그 결과를 도 3에 나타냈다. 1 g each of the pulverized samples (freeze-dried samples) of Reference Example was weighed and 4 mL of HPLC water was added and homogenized. The mixture was homogenized at 60 ° C for 1 hour using a heating block (HB-48P, DAIHAN Scientific, Korea) Hydrolysis was carried out. Then, 1 mL of 10% 5-sulfosalicylic acid dihydrate was added, vortexed and allowed to stand at 4 ° C for 1 hour, then centrifuged at 15,000 rpm for 3 minutes and then filtered using a syringe filter After filtration, the filtrate was concentrated under reduced pressure to a temperature of 50 ° C using a rotary vacuum evaporator, and then dissolved in 2 mL of pH 2.2 lithium buffer. The filtrate was subjected to quantitative analysis by filtration with a 0.25 μm membrane filter. Is shown in Fig.
도 3에 보는 바와 같이, 바실러스 서브틸리스 균주로 제조된 청국장 코지와 라이조푸스 오리재 균주로 제조된 밀 코지를 이용하여 혼합발효한 본 발명에 따른 여주된장은 가바 함량은 증진되었고, 또한 여주분말의 첨가량이 증가할수록 가바 함량이 더 증진되었음을 알 수 있다. 특히 여주를 함유하지 않은 된장(비교예)에 비하여 여주분말이 10% 첨가된 여주된장(실시예 4)은 가바 함량이 약5배 높았다.As shown in FIG. 3, in the mixed fermented soybean curd soybean koji prepared with Bacillus subtilis strain and wheat koji prepared with the strains of Chrysanthemum japonica and Raisopus dauri, the content of gowae was increased, The more the amount of GABA was increased. In particular, the content of gozae was about 5 times higher in Yeoju doenjang (Example 4) to which 10% yeast powder was added than doenjang without yeast (comparative example).
시험예Test Example 3. 총 3. Total 페놀릭스Phenolics 함량 content
총 페놀릭스 함량은 Folin-Denis 법으로 Davis 법으로 측정하였다. Total phenolic content was measured by Davis method using Folin-Denis method.
구체적으로는 참고예에서 준비된 각각의 검정 시료(추출물을 0.45 ㎛로 여과한 액)을 50배희석한 시료의 각각 0.5 ml을 시험관에 분주하고 25% Na2CO3 용액 0.5 ml을 첨가하여 3분간 정치시켰다. 다시 2N-Folin-Ciocalteu 페놀 시약 0.25 ml 첨가하여 혼합한 다음, 상온에서 1시간 동안 정치시켜 발색시켰다. 발색된 청색을 분광광도계(Spectronic 2D)를 이용하여 750 nm에서 흡광도를 측정하였다. 이때 총 페놀릭스 함량은 갈산(gallic acid)을 이용하여 작성한 표준곡선으로부터 함량을 구하였다. 갈산을 이용한 표준곡선은 갈산의 최종 농도가 0, 25, 50 100 mg/L이 되도록 하여 위와 같은 방법으로 750 nm에서 흡광도를 측정하여 그 결과를 도 4에 나타냈다.Specifically, 0.5 ml of each test sample prepared by diluting 50 times of each test sample prepared in Reference Example (0.45 쨉 m of the extract solution) was dispensed into a test tube, and 25% Na 2 CO 3 0.5 ml was added and allowed to stand for 3 minutes. Then, 0.25 ml of 2N-Folin-Ciocalteu phenol reagent was added to the mixture, and the mixture was allowed to stand at room temperature for 1 hour to develop color. The color developed blue was measured for absorbance at 750 nm using a spectrophotometer (Spectronic 2D). The content of total phenolics was determined from the standard curves prepared using gallic acid. The standard curves for the gallic acid were such that the final concentration of gallic acid was 0, 25, 50 100 mg / L, and the absorbance at 750 nm was measured in the same manner as described above. The results are shown in FIG.
도 4에 도시된 바와 같이, 발효전과 비하여, 바실러스 서브틸리스 균주로 제조된 청국장 코지와 라이조푸스 오리재 균주로 제조된 밀 코지를 이용하여 혼합발효한 본 발명에 따른 여주된장(실시예 1 ~ 실시예 4)은 총 페놀릭스 함량이 현저히 증가되었다. 총 페놀릭스 함량이 증진되어 항산화 활성 등의 다양한 생리활성 효과가 우수하게 되었다. As shown in Fig. 4, compared with before fermentation, the fermented soybean paste (fermented soybean paste) according to the present invention, which was mixed and fermented using Chungkookjang Koji prepared with Bacillus subtilis strain and wheat koji prepared with a strain of Raisopus dauri (Examples 1 - Example 4) showed a significant increase in total phenolic content. The total phenolic content was increased, and various physiological activities such as antioxidant activity were excellent.
시험예Test Example 4. 항산화 활성 4. Antioxidant activity
참고예에서 준비된 각각의 분석 시료에 대해 DPPH(1,1-diphenyl-2-picrylhydrazyl) 라디칼 소거활성, ABTs 라디칼(2,2'-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid 양이온) 소거활성 및 FRAP(Ferric reducing antioxidant power) 환원력 분석을 통하여 항산화 활성을 검정하였다.For each analytical sample prepared in Reference Example, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, ABTs radical (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid cation) And FRAP (ferric reducing antioxidant power).
<DPPH 라디칼 소거활성>≪ DPPH radical scavenging activity >
DPPH(Sigma D9132, FW 393.4, C18H12N5O6)는 매우 안정한 라디칼로서 517nm에서 특정 흡광도를 나타내는 보라색 화합물이다. DPPH 라디칼 소거활성을 측정하여 항산화 활성을 확인하였다. DPPH (Sigma D9132, FW 393.4, C 18 H 12 N 5 O 6 ) is a very stable radical, a violet compound with a specific absorbance at 517 nm. DPPH radical scavenging activity was measured to confirm antioxidant activity.
구체적으로는, 참고예에서 준비된 각각의 분석 시료 0.2 ml에, 에탄올로 1.5 × 10-4M 농도가 되게 한 DPPH용액 0.8 ml씩을 보텍스로 균일하게 혼합한 다음 실온에서 30분간 방치한 후 525 nm에서 흡광도(O.D.)를 측정하였다. 음성 대조구 실험은 시료 대신에 증류수를 0.2 ml를 취하여 실험하였다. DPPH 라디칼 소거활성은 아래와 같은 식으로 계산하여 백분율(%)로 표시하였으며, 그 결과를 도 5a에 나타냈다. Specifically, 0.8 ml of a DPPH solution having a concentration of 1.5 × 10 -4 M in ethanol was uniformly mixed into 0.2 ml of each analytical sample prepared in Reference Example, and the mixture was allowed to stand at room temperature for 30 minutes. Then, at 525 nm The absorbance (OD) was measured. In the negative control experiment, 0.2 ml of distilled water was used instead of the sample. The DPPH radical scavenging activity was expressed as a percentage (%) by the following formula, The results are shown in Fig. 5A.
DPPH 라디칼 소거활성(%) = DPPH radical scavenging activity (%) =
[1-(음성대조구 흡광도 ÷ 실험구 흡광도)] × 100 [1- (negative control absorbance / experimental absorbance)] × 100
도 5a에 나타난 바와 같이, 발효전과 비하여, 바실러스 서브틸리스 균주로 제조된 청국장 코지와 라이조푸스 오리재 균주로 제조된 밀 코지를 이용하여 혼합발효한 본 발명에 따른 여주된장은 DPPH 라디칼 소거활성이 증가하였다. 여주 첨가량이 증가할수록 발효 후 DPPH 라디칼 소거활성이 더 증가하였다. As shown in FIG. 5A, compared with before fermentation, the fermented soybean paste according to the present invention, which had been mixed and fermented using a Bacillus subtilis strain of Chungkookjang Koji and a Rizofusuori strain, exhibited DPPH radical scavenging activity Respectively. The DPPH radical scavenging activity increased after fermentation with increasing amount of yeast extract.
<ABTs 라디칼 소거활성><ABTs radical scavenging activity>
ABTs 라디칼 소거활성은 2-azino-bis의 색을 띤 라디칼의 감소정도에 따라 항산화 활성을 검사하는 방법이다. 이 방법은 시료와 표준물질(Trolox, 6-hydroxy -2,5,7,8-tetramethylchroman-2-carboxylic acid)의 값과 비교하여 항산화 활성을 측정하는 방법으로서, 시료의 항산화력에 의해 ABTS 양이온(ABTS+)이 소거되어 청록색으로 탈색되는데, 이때 ABTS 양이온(ABTS+)의 제거 정도를 흡광도를 측정함으로서 알 수 있고, 탈색반응이 1분 내에 종료되므로 짧은 시간에 측정이 가능하다. The ABTs radical scavenging activity is a method of examining the antioxidant activity according to the degree of reduction of colored radicals of 2-azino-bis. This method is a method to measure the antioxidative activity by comparing with the values of sample and reference material (Trolox, 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) (ABTS +) is discarded and discolored in cyan. At this time, the degree of ABTS cations (ABTS +) removal can be known by measuring the absorbance, and the discoloration reaction is completed within 1 minute.
구체적으로 7 mM ABTS 시약 (Sigma 1888) 5 ml과 140 mM K2S2O8 (FW 270.3, Sigma 9392) 5 ml을 섞어 어두운 곳에 14~16시간 방치시킨 후, 이를 무수 메탄올과 약 1 : 88 비율로 섞어 732 nm에서 대조구의 흡광도 값이 0.7±0.02가 되도록 조절한 ABTS 용액을 사용하였다. 참고예에서 준비된 각각의 분석 시료 0.1 ml과 ABTS 용액 0.9 ml를 혼합하여 30초간 진탕한 후 3분간 반응시키고 732 nm에서 흡광도를 측정하였다. 양성 대조구 실험은 비타민 C로 실험하였다. 음성 대조구 실험은 시료 대신에 증류수로 실험하였다. ABTS 라디칼 소거활성은 아래와 같은 식으로 계산하여 백분율(%)로 표시하였으며, 그 결과를 도 5b에 나타냈다. Specifically, 5 ml of 7 mM ABTS reagent (Sigma 1888) and 5 ml of 140 mM K 2 S 2 O 8 (FW 270.3, Sigma 9392) were mixed and allowed to stand in the dark for 14 to 16 hours. , And the absorbance of the control was adjusted to 0.7 ± 0.02 at 732 nm. 0.1 ml of each analytical sample prepared in Reference Example and 0.9 ml of ABTS solution were mixed, shaken for 30 seconds, reacted for 3 minutes, and absorbance was measured at 732 nm. The positive control experiment was performed with vitamin C. Negative control experiments were performed with distilled water instead of samples. The ABTS radical scavenging activity was expressed as a percentage (%) by the following formula, The results are shown in Fig. 5B.
ABTS 라디칼 소거활성(%) = ABTS radical scavenging activity (%) =
[1-(음성대조구 흡광도 ÷ 실험구 흡광도)] × 100 [1- (negative control absorbance / experimental absorbance)] × 100
도 5b에 나타난 바와 같이, 발효전과 비하여, 바실러스 서브틸리스 균주로 제조된 청국장 코지와 라이조푸스 오리재 균주로 제조된 밀 코지를 이용하여 혼합발효한 본 발명에 따른 여주된장은 ABTs 라디칼 소거활성이 증가하였다. 여주 첨가량이 증가할수록 발효 후 ABTs 라디칼 소거활성이 더 증가하였다.As shown in FIG. 5B, compared with before fermentation, the fermented soybean paste according to the present invention mixed with fermented soybean koji prepared with Bacillus subtilis strains and wheat koji prepared with strains of Raisopus dauris showed ABTs radical scavenging activity Respectively. The amount of ABTs radical scavenging activity increased after fermentation with increasing amount of.
<FRAP 환원력><FRAP reducing power>
FRAP (Ferric reducing antioxidant power) 분석은 화합물의 환원력을 측정하는 방법으로 Fe3 +를 Fe2+로 환원시키는 힘을 측정하는 방법이다. 구체적으로는 FeⅢ-TPTZ(ferric tripyridyl triazine)가 시료의 환원력에 의하여 푸른색의 FeⅡ-TPTZ(ferrous tripyridyl triazine)으로 환원될 때 흡광도를 측정하여 항산화 활성을 알아보는 것이다. FRAP (Ferric reducing antioxidant power) analysis is to measure the power of reducing the Fe 3 + to Fe 2+ by measuring the reducing power of the compounds. Specifically, Fe Ⅲ- TPTZ (ferric tripyridyl triazine) is reduced to blue Fe Ⅱ -TPTZ (ferrous tripyridyl triazine) by the reducing power of the sample, and its antioxidant activity is measured by measuring the absorbance.
FRAP 환원력 분석에서 반응액으로는 300mM 아세테이트 완충액(pH 3.6), 40mM 염산에 녹인 10mM 2,4,6-트리피리딜-s-트리아진(TPTZ, T1253, C18H12N6, MW312.33) 및 20mM FeCl3(F7134, MW 162.20)를 준비하였으며, 아세테이트 완충액, TPTZ 용액 및 FeCl3 용액을 10 : 1 : 1 (v/v/v)로 혼합하여 37℃에서 15분간 예비반응을 시켜두었다. 참고예에서 준비된 각각의 분석 시료 0.1ml과 예비 반응된 FRAP 시약 0.9ml을 96-웰 플레이트에 분주한 후 약 15분간 반응시키고 마이크로플레이트 리더 (Biorad 3055, Sweden)를 사용하여 590nm에서 흡광도를 측정하여 그 결과를 도 5c에 나타냈다. FRAP analysis reducing power in the reaction solution as is dissolved in 300mM acetate buffer (pH 3.6), 40mM HCl 10mM 2,4,6- tree pyridyl -s- triazine (TPTZ, T1253, C 18 H 12 N 6, MW312.33 ) And 20 mM FeCl 3 (F7134, MW 162.20) were prepared, and the acetate buffer, the TPTZ solution and the FeCl 3 solution were mixed at a ratio of 10: 1: 1 (v / v / v) . 0.1 ml of each analytical sample prepared in Reference Example and 0.9 ml of preliminarily reacted FRAP reagent were dispensed into a 96-well plate, followed by reaction for about 15 minutes. Absorbance was measured at 590 nm using a microplate reader (Biorad 3055, Sweden) The results are shown in Fig. 5C.
도 5c에 나타난 바와 같이, 발효전과 비하여, 바실러스 서브틸리스 균주로 제조된 청국장 코지와 라이조푸스 오리재 균주로 제조된 밀 코지를 이용하여 혼합발효한 본 발명에 따른 여주된장은 FRAP 환원력이 증가하였다. 여주 첨가량이 증가할수록 발효 후 FRAP 환원력이 훨씬 더 증가하였다.As shown in FIG. 5C, compared with before fermentation, the fermented soybean paste according to the present invention mixed with fermented soybean koji prepared with Bacillus subtilis strains and wheat koji prepared with strains of Rizofusu dori increased the FRAP reducing power . As the amount of yeast was increased, the FRAP reduction power was much increased after fermentation.
이와 같은 결과로부터 본 발명에 따른 여주된장은 항산화 활성이 우수함을 알 수 있다.From these results, it can be seen that the soybean paste of the present invention has excellent antioxidant activity.
시험예Test Example 5. 기호성 평가 5. Evaluation of palatability
제조예에서 제조된 여주가 포함되지 않은 된장(비교예)과 여주된장(실시예 2)에 대해서 함양영농조합법인 직원 등 성인남녀 30명 정도 대상으로 맛 평가를 실시한 결과를 표 2에 나타냈다. 기호성 평가는‘매우 좋다 5점, 좋다 4점, 보통이다 3점, 나쁘다 2점, 매우 나쁘다 1점’으로 하는 5점 척도법으로 평가하였다.Table 2 shows the results of the taste evaluation of about 30 adult males and females including the soybean paste prepared in the manufacturing example (Comparative Example) and Yeoju Soybean paste (Example 2). The palatability evaluation was evaluated by the 5 point scoring method, which is "very good 5 points, good 4 points, average 3 points, bad 2 points, and very bad 1 point".
Evaluation items
본 발명에 따른 여주된장은 전체적인 기호도에서 향상하였고, 특히 여주의 첨가에 따라서 된장 발효에 따른 특이적이 이취 저감에 의해 향이 현저히 개선됨을 알 수 있다.According to the present invention, the flavor of soybean paste is improved in the overall taste, and the smell is remarkably improved by the specific odor reduction due to the fermentation of soybean paste according to the addition of the soybean paste.
Claims (6)
상기 바실러스 서브틸리스 균주는 수탁번호 KACC91771P로 기탁된 바실러스 서브틸리스 CS135 균주이고, 상기 라이조푸스 오리재 균주는 수탁번호 KACC93118P로 기탁된 라이조푸스 오리재 CCS01 균주이고,
상기 여주된장은 발효전에 비하여 알파-글루코시다아제 저해활성이 9.4~22배 증진된 것을 특징으로 하는 여주된장.
A mixture of 40 to 50% by weight of an increased amount of soybean, 2.5 to 10% by weight of a flax seed powder, 5 to 8% by weight of chongkukjang koji prepared from a strain of Bacillus subtilis, 20 to 25% , 2.5 to 10% by weight of salt, 8 to 12% by weight of salt, and the balance of water,
Wherein the Bacillus subtilis strain is Bacillus subtilis CS135 strain deposited with accession number KACC91771P and the rizofus oryzae strain is a Rijofus oryzae CCS01 strain deposited with accession number KACC93118P,
Wherein the soybean paste has an alpha-glucosidase inhibitory activity of 9.4 to 22 times higher than that of fermented soybean paste.
바실러스 서브틸리스 균주로 청국장 코지를 제조하는 단계;
라이조푸스 오리재 균주로 밀 코지를 제조하는 단계;
증자콩 40~50 중량%, 여주분말 2.5~10 중량%, 바실러스 서브틸리스 균주로 제조된 청국장 코지 5~8 중량%, 라이조푸스 오리재 균주로 제조된 밀 코지 20~25 중량%, 볶음콩 2.5~10 중량%, 소금 8~12 중량% 및 나머지 물을 혼합하여 된장 담금을 하는 단계;
담금된 된장을 발효하는 것으로 이루어지는 당뇨 개선효과 및 가바 함량이 증진된 공장식 기능성 여주된장의 제조방법으로,
상기 바실러스 서브틸리스 균주는 수탁번호 KACC91771P로 기탁된 바실러스 서브틸리스 CS135 균주이고, 상기 라이조푸스 오리재 균주는 수탁번호 KACC93118P로 기탁된 라이조푸스 오리재 CCS01 균주이고,
상기 여주된장은 발효전에 비하여 알파-글루코시다아제 저해활성이 9.4~22배 증진된 것을 특징으로 하는 제조방법. Growing the raw beans;
Preparing a cheonggukjang koji with Bacillus subtilis strain;
Producing a wheat coagulum with a strain of Rizofusu duck;
A mixture of 40 to 50% by weight of an increased amount of soybean, 2.5 to 10% by weight of a flax seed powder, 5 to 8% by weight of chongkukjang koji prepared from a strain of Bacillus subtilis, 20 to 25% 2.5 to 10% by weight, 8 to 12% by weight of salt, and the remainder of water,
A method for manufacturing a functionalized Yeast Doenjang (Yeojang), which is a functional Yeonjang,
Wherein the Bacillus subtilis strain is Bacillus subtilis CS135 strain deposited with accession number KACC91771P and the rizofus oryzae strain is a Rijofus oryzae CCS01 strain deposited with accession number KACC93118P,
Wherein the fermented soybean paste has an alpha-glucosidase inhibitory activity of 9.4 to 22 times higher than that before fermentation.
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