KR20090081598A - Method for Preparing Fermented Soybean Powder - Google Patents
Method for Preparing Fermented Soybean Powder Download PDFInfo
- Publication number
- KR20090081598A KR20090081598A KR1020080007556A KR20080007556A KR20090081598A KR 20090081598 A KR20090081598 A KR 20090081598A KR 1020080007556 A KR1020080007556 A KR 1020080007556A KR 20080007556 A KR20080007556 A KR 20080007556A KR 20090081598 A KR20090081598 A KR 20090081598A
- Authority
- KR
- South Korea
- Prior art keywords
- soybean powder
- fermentation
- soybean
- fermented product
- solution
- Prior art date
Links
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Images
Classifications
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- A—HUMAN NECESSITIES
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- 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
- A21—BAKING; EDIBLE DOUGHS
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- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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Abstract
Description
본 발명은 콩 분말 발효물의 제조방법에 관한 것으로서, 보다 구체적으로는 열 처리 시에도 겔화되지 않는 특성을 가진, 즉 열 처리 시에도 유동성을 가진 콩 분말 발효물의 제조방법에 관한 것이다.The present invention relates to a method for producing soybean powder fermented product, and more particularly, to a method for producing soybean powder fermented product, which has a property of not gelling upon heat treatment, that is, fluidity even upon heat treatment.
인류역사상 식품 중에 가장 완벽한 식품이라 알려진 콩은 단백질 함량이 매우 높고, 비타민, 칼슘, 레시틴, 이소플라본, 피토에스트로겐, 사포닌, 피니톨 등여러 생리활성 물질을 피로 회복 효능, 혈당 저하 효능, 항암 효능, 심혈관 질환의 예방 효능 등이 있는 것으로 알려져 있다.Soybeans, known as the most complete foods of all human history, are very high in protein and contain vitamins, calcium, lecithin, isoflavones, phytoestrogens, saponins, and pinitol, which help to restore fatigue, lower blood sugar levels, anticancer effects, and cardiovascular effects. It is known that there is a preventive effect of the disease.
미국 식품의약국(FDA)은 매일 25g의 콩 단백질을 섭취하면 혈액의 콜레스테롤 양을 줄일 수 있다고 승인한 바 있으며, 또 콩 단백질을 6.25g이상 함유한 식품에 콜레스테롤 저하, 심장병위험 감소 등의 효능을 표기할 수 있도록 승인한 바 있다.The U.S. Food and Drug Administration (FDA) has approved that eating 25g of soy protein daily can reduce the amount of cholesterol in the blood. Also, foods containing more than 6.25g of soy protein can reduce cholesterol and reduce the risk of heart disease. It was approved to be marked.
이처럼 콩은 인체 유용한 여러 생리활성을 가지고 있지만 다량의 단백질을 함유하고 있어, 두부의 제조에서처럼 열 처리 시 단백질의 응고 변성으로 인하여 겔(gel)화되는 특성을 가진다.Soybeans have a number of physiological activities that are useful for the human body, but they contain a large amount of protein, which is gelled due to the coagulation degeneration of the protein during heat treatment, as in the manufacture of tofu.
이러한 겔화되는 특성으로 인하여, 면, 빵, 과자 등의 식품 중에 콩의 첨가량이 증가하면, 식품의 결착력 저하되고, 텁텁함이 증진되며, 탄성이 저하되는 등이 문제점이 발생한다.Due to this gelling property, when the amount of soybean added to foods such as cotton, bread, and confectionary increases, the binding force of the food decreases, the stubbornness is enhanced, and the elasticity decreases.
본 발명은 위 문제점을 해결하고자 하는 관점에서 완성된 것이다. The present invention has been completed in view of solving the above problems.
본 발명의 목적은 열 처리 시에도 단백질의 응고 변성으로 인한 겔화되는 특성이 나타나지 않음으로써, 즉 열 처리 시에도 유동성을 지님으로써 면, 빵, 과자 등의 식품 원료로 이용되기에 적합한 콩 분말 발효물을 제조할 수 있는 기술과 그 발효물을 이용하여 기호성이 우수한 면, 빵, 과자 등을 제조할 수 있는 기술을 제공하는 데 있다.An object of the present invention is that the soybean powder fermented product suitable for being used as a food raw material for cotton, bread, confectionery, etc., because it does not exhibit gelling property due to the coagulation denaturation of protein even during heat treatment, that is, has fluidity even during heat treatment. It is to provide a technology capable of producing a good taste, bread, sweets and the like by using the technology and the fermented product that can be prepared.
본 발명의 기타의 목적이나 구체적인 양태 등은 이하에서 제시될 것이다.Other objects, specific embodiments, and the like of the present invention will be presented below.
일 측면에 있어서, 본 발명은 열 처리 시에도 단백질의 응고 변성으로 인한 겔화되는 특성이 없는 즉 열 처리 시에도 유동성을 가진 콩 분말 발효물의 제조 방 법에 관한 것이다.In one aspect, the present invention relates to a method for producing a soybean powder fermentation product that does not gelate due to coagulation denaturation of protein even during heat treatment, that is, fluidity even during heat treatment.
본 발명자들은 하기 실시예 및 실험예에서 확인되는 바와 같이, 평균 입도가 70 메쉬 내지 110 메쉬의 콩 분말에 버섯 균사체를 접종시켜 약 7일 내지 15일 정도 발효시킨 경우에, 그 발효물은 열 처리 시에도 겔화되는 특성이 없음을 확인할 수 있었다. The present inventors inoculated mushroom mycelium to soybean powder having an average particle size of 70 mesh to 110 mesh and fermented for about 7 to 15 days, as confirmed in the following Examples and Experimental Examples. It was confirmed that there is no gelling property even at time.
본 발명자들은 상기 콩 분말의 버섯 균사체에 의한 발효물이 열 처리 시에도 겔화되지 않고 유동성을 갖는 원인을 콩에 함유된 다량의 단백질이 버섯 균사체 생장 중에 체외로 분비하는 효소에 의해 발효·분해된 결과로 판단하고 있다. 실제 본 발명자들이 상기 발효물의 유리 아미노산 함량을 측정하였을 때도 발효되기 전의(발효되지 않은) 콩 분말에 비해 그 함량이 월등히 증가하였음을 확인할 수 있었다.The present inventors found that the fermented product of the mushroom mycelium of the soybean powder is not gelled even during heat treatment, resulting in fluidity of a large amount of protein contained in the soybean as a result of fermentation and decomposition by an enzyme secreting in vitro during mushroom mycelium growth. Judging by. In fact, even when the present inventors measured the free amino acid content of the fermentation, it was confirmed that the content was significantly increased compared to the (non-fermented) soybean powder before fermentation.
또한 본 발명자들은 본 발명의 콩 분말 발효물을 첨가하여 면, 빵, 과자 등을 제조한 경우에 있어서도, 발효되기 전의 콩 분말이나 콩 자체(알갱이 형태의 콩)를 발효·분쇄하여 얻은 콩 분말을 첨가한 경우와는 다르게, 결착력이나 탄성이 전혀 저하되지 않고, 쫄깃함 등 기호성도 매우 향상되는 것을 확인할 수 있었다.The present inventors also added soybean powder fermented product of the present invention to produce noodles, bread, confectionery, etc., so that the soybean powder obtained by fermenting and pulverizing the soybean powder before the fermentation or the beans themselves (grained soybean) Unlike the case where it was added, it was confirmed that the binding force and the elasticity did not decrease at all, and the palatability such as the chewyness was greatly improved.
특히 본 발명자들은 상기 콩 분말 발효물의 경우 발효되기 전의 콩 분말이나 콩 자체를 발효시킨 후 동결건조시키고 분쇄하여 얻은 콩 분말에 비하여 그 항산화 활성이 월등히 높을 뿐만 아니라 이소플라본의 함량도 월등히 높음을 확인할 수 있었다.In particular, the present inventors can confirm that the antioxidant activity of the soybean powder fermented product is not only significantly higher than the soybean powder obtained by fermenting the soybean powder or the soybean itself after fermentation, and lyophilized and pulverized, and the content of isoflavones is also extremely high. there was.
본 발명은 이러할 실험 결과에 기초하여 제공되는 것이다.The present invention is provided based on these experimental results.
본 발명의 열 처리 시에도 유동성을 가진 콩 분말 발효물의 제조방법은 (a) 콩 분말 용액을 제조하는 단계, 및 (b) 그 콩 분말 용액에 식용 버섯 균사체를 접종하여, 건조된 분말 형태의 발효물이 열 처리 시에도 유동성을 가지도록 발효시키는 단계를 포함함을 특징으로 한다.The method for producing a soybean powder fermentation product having fluidity even in the heat treatment of the present invention comprises the steps of (a) preparing a soybean powder solution, and (b) inoculating an edible mushroom mycelium to the soybean powder solution to ferment the dried powder form. It is characterized in that it comprises the step of fermenting the water to have fluidity even during heat treatment.
본 명세서에서 "건조된 분말 형태의 발효물이 열 처리 시에도 유동성을 가진다"는 것은 물을 분산매로 하여 농도 15% 내지 35%인 발효물의 분산액을 만들고 그 분산액을 100℃의 온도로 30분 정도 가열하였을 때도, 겔화되지 않는다는 의미이다. As used herein, the term "dried powdered fermented product has fluidity even during heat treatment" refers to a dispersion of fermented products having a concentration of 15% to 35% using water as a dispersion medium and the dispersion at a temperature of 100 ° C. for about 30 minutes. It means that it does not gel even when heated.
여기서 "건조된 분말 형태의 발효물"이란 콩 분말에 버섯 균사체를 접종하여 발효시킨 결과물을 동결건조하고 분말화시켜 얻어진 발효물을 의미한다. Herein, "dried powder form fermented product" means a fermented product obtained by lyophilizing and powdering a resultant product obtained by inoculating the mushroom mycelium with soybean powder.
건조된 분말 형태의 발효물이 열 처리 시에도 유동성을 가지는지의 평가는 버섯 균사체에 의한 발효 도중 또는 발효가 종료된 후에 그 발효물의 일부를 꺼내어 살균 처리한 후 동결건조시키고 분말화시켜, 전술한 바와 같이 농도 15% 내지 35%인 발효물의 분산액을 만들고 그 분산액을 100℃의 온도로 30분 정도 가열함으로써 이루어질 수 있다.Evaluation of whether the dried powdered fermented product has fluidity even during heat treatment is carried out by taking out part of the fermented product during sterilization or after fermentation by mushroom mycelium, followed by sterilization, lyophilization and powdering. As can be made by making a dispersion of the fermentation product having a concentration of 15% to 35% and heating the dispersion to a temperature of 100 ° C for about 30 minutes.
한편, 본 발명의 열 처리 시에도 유동성을 가진 콩 분말 발효물의 제조방법에서 콩 자체를 사용하지 않고 콩 분말을 사용한 이유는, 콩이 가지는 단백질 전체가 균일하게 버섯 균사체에 의해 발효·분해되도록 하기 위함이다. 하기 실시예 및 실험예에서 확인할 수 있듯이, 콩 자체를 발효시킬 경우에 콩 알갱이 표면에서만 발효가 진행됨으로써 단백질이 분해되지 않아 그 발효물은 열 처리 시 유동성이 없 고 여전히 겔화되는 특성을 지니고 있었다.On the other hand, even in the heat treatment of the present invention, the reason why the soybean powder is used in the manufacturing method of the soybean powder fermentation product having fluidity is that the whole protein of the soybean is uniformly fermented and decomposed by the mushroom mycelium. to be. As can be seen in the following examples and experimental examples, when the fermented soybean itself, the fermentation proceeds only on the surface of the grains of beans, so that the fermented product has no fluidity and still gels when heat treated.
따라서 본 발명에서는 콩 분말을 사용하여야 하는데, 그 콩 분말의 평균 입도가 어느 정도이어야 하는가는 발효 기간(버섯 균사체를 접종하여 배양하는 기간)과의 관계에서 정해질 것이다. 평균 입도가 크면 발효 기간이 길어야 하고, 평균 입도가 작으면 발효 기간이 짧아도 된다. 그것은 평균 입도가 작을수록 버섯 균사체에 의한 발효·분해가 용이할 것이기 때문이다.Therefore, in the present invention, soybean powder should be used, and how much the average particle size of the soybean powder should be determined in relation to the fermentation period (period of inoculating mushroom mycelium). If the average particle size is large, the fermentation period should be long. If the average particle size is small, the fermentation period may be short. This is because the smaller the average particle size, the easier the fermentation and decomposition by the mushroom mycelium.
따라서 본 발명에서 콩 분말의 평균 입도는 콩 분말이 버섯 균사체에 의하여 발효되어 그 결과물인 발효물이 열 처리 시에도 유동성을 갖는 한 본 발명의 범위를 제한하지는 않는다. 다만, 일반적으로 분말이란 0.1㎛ ~ 1mm의 입도를 가진 고체 입자의 집합체를 의미한다는 점에서, 상기 콩 분말의 경우도 그 입도가 0.1㎛ ~ 1mm 범위의 입자의 집합체로 이해할 수 있다. Therefore, the average particle size of the soybean powder in the present invention does not limit the scope of the present invention as long as the soybean powder is fermented by the mushroom mycelium and the resulting fermented product has fluidity even during heat treatment. However, in general, the powder refers to an aggregate of solid particles having a particle size of 0.1 μm to 1 mm, and thus, the soybean powder may be understood as an aggregate of particles having a particle size in the range of 0.1 μm to 1 mm.
한편, 평균 입도가 크면 발효 기간이 길어져 경제적인 측면에서 바람직하지 않다. 그러므로 경제적인 측면을 고려하였을 때는 본 발명에서 콩 분말의 평균 입도는 50메쉬 이상인 것이 바람직할 것이고(하기 실시예에서는 나타나 있지 않지만 본 발명자들의 경험에 따르면 평균 입도가 50메쉬인 경우에 열 처리 시에도 유동성을 가지는 발효 기간은 약 30일 정도였다), 또 일반적으로 시중에서 사용되는 분쇄기를 사용하여 분체를 만들 때 얻어지는 분체의 평균 입도가 70 메쉬 이상이라는 점에서 상기 콩 분말의 평균 입도는 70 메쉬 이상인 것이 바람직할 것이다.On the other hand, if the average particle size is large, the fermentation period is long, which is undesirable from an economic point of view. Therefore, in consideration of economic aspects, it is preferable that the average particle size of the soybean powder in the present invention is 50 mesh or more (not shown in the following examples, but according to the experience of the present inventors, even when heat treatment is performed when the average particle size is 50 mesh) The fermentation period with fluidity was about 30 days), and in general, the average particle size of the powder obtained when making powder using a commercially available grinder is 70 mesh or more. It would be desirable.
발효 기간의 경우는 콩 분말의 평균 입도를 고려하는 이외에 콩 분말 용액의 농도를 고려하여야 하는데, 그것은 농도가 낮으면 발효 기간은 짧아도 될 것이지 만, 농도가 높으면 발효 기간은 길어야 할 것이기 때문이다. 통상적으로 발효 기간은 5일 내지 30일, 더 바람직하게는 5일 내지 15일 정도이다. 콩 분말 용액의 농도가 약 10%이고 평균 입도가 70 내지 110 메쉬인 하기 실시예에서는 7일 내지 15일 동안 발효시켰다.In the case of the fermentation period, in addition to considering the average particle size of the soybean powder, the concentration of the soybean powder solution should be taken into account, since the fermentation period may be shorter if the concentration is low, but the fermentation period should be long if the concentration is high. Typically the fermentation period is from 5 days to 30 days, more preferably from 5 days to 15 days. In the following examples where the concentration of the soybean powder solution is about 10% and the average particle size is 70 to 110 mesh, it is fermented for 7 to 15 days.
한편 본 발명에서 콩 분말 용액의 경우는 하기 실시예에서처럼 첨가제의 첨가 없이 콩 분말에 가수하여 제조하거나, 발효를 촉진시키기거나 식품 재료로서의 기호성을 향상시키기 위한 목적으로 과즙, 올리고당 등 공지의 물질 등을 첨가하여 제조할 수도 있다. 다만, 하기 실시예 및 실험에에서 확인되듯이 콩 분말만으로도 버섯 균사체가 충분히 성장한다는 점, 또 이렇게 콩 분말만으로 된 용액을 배지로 하여 얻은 콩 분말 발효물을 첨가하여 제조한 식품의 경우도 그 기호성이 뛰어나다는 점 등에서, 기타의 첨가제 없이 얻은 콩 분말 용액이 바람직할 것이다.Meanwhile, in the present invention, the soybean powder solution may be prepared by hydrolyzing the soybean powder without addition of an additive as in the following examples, or by using a known substance such as juice or oligosaccharide for the purpose of promoting fermentation or improving palatability as a food material. It can also manufacture by adding. However, as shown in the following examples and experiments, the mushroom mycelium is sufficiently grown by the soybean powder alone, and also in the case of food prepared by adding the soybean powder fermented product obtained by using the soybean powder-only solution as a medium. In view of this superiority, soybean powder solutions obtained without other additives would be preferred.
상기 콩 분말 용액에서 콩 분말의 농도는 전술한 바와 같이 발효 기간을 함께 고려하여 결정할 문제이지만, 통상 콩 분말의 농도가 15%(w/w)를 초과할 경우에 초기 살균 또는 멸균 과정에서 콩 단백질이 굳게 되고 엉킴 현상이 발생하여 충분한 발효가 저해된다는 점에서 콩 분말의 15%(w/w) 이하인 것이 바람직하고 13%(w/w) 이하인 것이 더 바람직하다.The concentration of soybean powder in the soybean powder solution is a problem to be determined in consideration of the fermentation period as described above, but usually soy protein during the initial sterilization or sterilization when the concentration of soybean powder exceeds 15% (w / w) It is preferable that it is 15% (w / w) or less of the soybean powder, and more preferably 13% (w / w) or less, in that this hardening and entanglement occurs and sufficient fermentation is inhibited.
한편, 본 명세서에서, 상기 "콩"이란 종류를 불문하고 콩으로 분류되는 식물로부터 얻어진 모든 열매를 포함하는 의미인데, 콩은 형태와 빛깔 그리고 용도를 가지고 구분하였을 때 완두콩, 강낭콩(힌강낭콩과 빨간 강낭콩 포함), 서목태, 청태, 동부, 밤콩, 백태(메주콩), 나물콩, 밥밑콩, 작두콩, 서리태, 풋콩 등으로 분 류되고, 분류학상으로는 Glycine 아속(G. albicans Tind and Craven ; G. arenaria Tind; G. argyrea Tind ; G. canescens F.J. Herm ; G. clandestina Wendl ; G. curvata Tind ; G. cyrtoloba Tind ; G. falcata Benth ; G. hirticaulis Tind . and Craven; G. lactovirens Tine . and Craven ; G. latifolia ( Benth .) Newell & Hymowitz; G. latrobeana ( Meissn .) Benth ; G. microphylla ( Benth .) Tind ; G. pindanica Tind . and Craven ; G. tabacina ( Labill ) Benth)과 Soja 아속(G. soja Sieb. & Zucc ; G. max (L.) Merr . forma gracilis Skvortz)으로 분류되는데, 본 발명에 사용될 수 있는 콩은 단백질을 다량으로 함유하고 있는 상기 열거된 모든 콩이 사용될 수 있다. 하기 실시예에서는 백태를 사용한 경우만 나타나 있지만, 본 발명자들은 서리태, 서목태, 청태 등의 경우에도 하기 본 발명의 실시예와 동일한 공정으로 버섯 균사체로 발효시켰을 때 열 처리 시에도 유동성을 갖는 발효물을 얻을 수 있었다. 그러므로 본 명세서에서 콩은 본 발명의 하기 실시예에서 사용된 백태만이 아니라, 단백질을 다량으로 함유하고 있어 열 처리 시 겔화되는 특성을 갖는 모든 종류의 콩을 포함하는 것으로 이해되며, 바람직하게는 백태, 서리태, 서목태 및 청태 중 하나로 이해할 수 있다. On the other hand, in the present specification, the "bean" is meant to include all the fruits obtained from plants classified as beans, regardless of the type, soybeans, beans, kidney beans (hinang beans and red beans) when divided into forms, colors and uses (Including kidney beans), Seomoktae, Cheongtae, Eastern, Chestnut, White (medium), herbs, rice, soybeans, Seoritae, green soybean, etc. Glycine subgenus ( G. albicans) Tind and Craven ; G. arenaria Tind; G. argyrea Tind ; G. canescens FJ Herm ; G. clandestina Wendl ; G. curvata Tind ; G. cyrtoloba Tind ; G. falcata Benth ; G. hirticaulis Tind . and Craven; G. lactovirens Tine . and Craven ; G. latifolia ( Benth .) Newell &Hymowitz; G. latrobeana ( Meissn .) Benth ; G. microphylla ( Benth .) Tind ; G. pindanica Tind . and Craven ; G. tabacina ( Labill ) Benth ) and Soja Asoke ( G. soja Sieb. & Zucc ; G. max (L.) Merr . Forma gracilis Skvortz ), soybeans that can be used in the present invention may be any of the soybeans listed above containing a large amount of protein. In the following examples are shown only when using the white, the present inventors, even in the case of seotaetae, Seomoktae, Cheongtae and the like fermented products having fluidity even during heat treatment when fermented with mushroom mycelium in the same process as the embodiment of the present invention Could get Therefore, in the present specification, the soybean is understood to include not only the white beans used in the following examples of the present invention, but also all kinds of beans having a large amount of protein and having the property of gelling upon heat treatment. It can be understood as one of Seoritae, Seomoktae and Cheongtae.
또한 청구범위를 포함하는 본 명세서에서, 상기 "식용 버섯"이란 사람이 식품 또는 약품으로 사용할 수 있는 버섯을 의미한다. 그러므로 상기 식용버섯에는 예컨대, 느타리 버섯, 노랑느타리버섯, 잣버섯, 벚꽃버섯(밤버섯), 붉은산무명버섯, 연기색만가닥버섯, 자주졸각버섯, 졸각버섯, 혹깔때기버섯, 하늘색깔때기버섯, 민자주방망이버섯, 왕송이버섯, 뽕나무버섯, 흰우단버섯, 굽은애기버섯, 끈적긴뿌 리버섯, 긴뿌리버섯, 팽이버섯, 달걀버섯, 노란달걀버섯, 흰달걀버섯, 붉은점박이광대버섯, 우산버섯, 흰우산버섯, 흰비단털버섯, 풀버섯, 노란난버섯, 큰갓버섯, 주름버섯, 먹물버섯, 족제비눈물버섯, 개암버섯, 무리우산버섯, 붉은비단그물버섯, 기와버섯, 젖버섯, 꾀꼬리버섯, 나팔버섯, 흰국수버섯, 좀나무싸리버섯, 노루궁뎅이버섯, 턱수염버섯, 향버섯(능이), 까치버섯, 흰굴뚝버섯, 붉은덕다리버섯, 말징버섯, 말불버섯, 말뚝버섯, 망태버섯, 노랑망태버섯, 목이버섯, 털목이버섯, 흰목이버섯, 곰보버섯, 영지버섯, 신령버섯, 상황버섯, 차가버섯, 복령버섯, 장주버섯, 잎새버섯, 노루궁뎅이버섯, 능이버섯, 저령버섯, 표고버섯, 송이버섯, 잣버섯, 구름버섯, 꽃송이버섯, 치마버섯 등이 포함되는 것으로 이해되어야 한다. 다만, 바람직하게는 하기 실시예에서 사용된 표고버섯 균사체, 영지버섯 균사체, 운지버섯 균사체, 아가리쿠스버섯 균사체 및 잎새버섯 균사체 중 하나로 이해될 수 있다.In addition, in the present specification, including the claims, the "edible mushroom" means a mushroom that can be used as a food or drug by a person. Therefore, the edible mushrooms include, for example, oyster mushrooms, yellow locust mushrooms, pine mushrooms, cherry mushrooms (chestnut mushrooms), red mountain cotton mushrooms, smoke-colored mushrooms, purple mushrooms, jolly mushrooms, fungi mushrooms, sky blue fungus mushrooms, Purple mushrooms, king mushrooms, mulberry mushrooms, white velvet mushrooms, curvy baby mushrooms, sticky long root mushrooms, long root mushrooms, enoki mushrooms, egg mushrooms, yellow egg mushrooms, white egg mushrooms, red spotted mushrooms, umbrella mushrooms, White Umbrella, White Silk Mushroom, Grass Mushroom, Yellow Orchid, Big Mushroom, Wrinkle Mushroom, Black Mushroom, Weasel Tear Mushroom, Hazelnut Mushroom, Flock Umbrella Mushroom, Red Silk Mushroom, Tile Mushroom, Milk Mushroom, Oriole Mushroom, Morning Glory, White Noodles Mushrooms, Zap Mushrooms, Roe Mushrooms, Beard Mushrooms, Incense Mushrooms, Blackcurrant Mushrooms, White Chimney Mushrooms, Red Thigh Mushrooms, Mushroom Mushrooms, Horse Mushrooms, Pile Mushrooms, Mantle Mushrooms, Yellow Mesh Mushrooms, wood mushrooms, fur Mushrooms, white mushrooms, morel mushrooms, ganoderma lucidum mushrooms, spirit mushrooms, edible mushrooms, chaga mushrooms, bokyeong mushrooms, jangju mushrooms, leaf mushrooms, roe mushrooms, matsutake mushrooms, oyster mushrooms, shiitake mushrooms, matsutake mushrooms, pine mushrooms, clouds It should be understood that mushrooms, matsutake mushrooms, and skirt mushrooms are included. However, preferably it can be understood as one of shiitake mushroom mycelium, Ganoderma lucidum mycelium, fingerling mushroom mycelium, Agaricus mushroom mycelium and leaf mushroom mycelium used in the following examples.
한편, 상기 단계 (a)에서 제조되는 콩 분말 용액은, 생 콩을 분쇄하고 가수하여 얻어지든, 증자된 콩으로부터 얻어지든, 물에 침지시켜 불린 콩으로부터 얻어지든 또는 증자된 콩을 버섯 균사체로 발효시킨 발효 콩으부터 얻어지든 불문하는 것으로 이해되어야 한다.On the other hand, the soybean powder solution prepared in step (a) is obtained by crushing and soaking raw beans, obtained from cooked beans, obtained from soybeans soaked in water, or fermented cooked beans with mushroom mycelium. It should be understood whether or not obtained from fermented soybeans.
여기서 증자된 콩이나 불린 콩 또는 발효 콩을 이용하여 콩 분말 용액을 얻는 것은 증자된 콩이나 불린 콩 또는 발효된 콩을 건조시켜 분말화한 다음 가수하여 이루어지거나, 증자된 콩이나 불린 콩 또는 발효된 콩 자체에 가수하면서 습식분쇄기로 분쇄하여 얻을 수 있다. The soybean powder solution is obtained by using the increased beans, soaked beans, or fermented soybeans. It can be obtained by grinding with a wet mill while hydrolyzing the beans themselves.
다른 측면에 있어서, 본 발명은 전술한 바의 제조방법에 의하여 얻어진 열 처리 시에도 유동성을 갖는 콩 분말 발효물에 관한 것이다.In another aspect, the present invention relates to a soybean powder fermentation product having fluidity even in the heat treatment obtained by the method as described above.
여기서 "전술한 바의 제조방법"이란 전술한 바의 모든 바람직한 양태의 제조방법을 포함하는 의미이다.Herein, the "preparation method as described above" is meant to include the production method of all preferred embodiments described above.
본 발명의 콩 분말 발효물은 그 자체가 식품으로 이용될 수 있는 것 이외에 면, 빵, 과자, 음료 등의 식품 첨가제로서도 이용될 수도 있다.The soybean powder fermented product of the present invention may be used as a food additive such as cotton, bread, confectionery, beverage, etc. in addition to being used as a food itself.
또 다른 측면에 있어서, 본 발명은 전술한 바의 제조방법에 의하여 얻어진 열 처리 시에도 유동성을 갖는 콩 분말 발효물을 면, 빵 또는 과자의 원료 혼합물의 제조 시에 첨가하고 반죽하고 일정 형태로 성형하고 익혀서 면, 빵 또는 과자를 제조하는 것을 특징으로 하는 면, 빵 또는 과자의 제조방법에 관한 것이다.In another aspect, the present invention is added to the flow of the soybean powder fermentation having fluidity during the heat treatment obtained by the manufacturing method described above in the production of the raw material mixture of cotton, bread or confectionery, kneading and molding to a certain form It relates to a method for producing noodles, bread or sweets, characterized in that by cooking and cooking noodles, bread or sweets.
상기에서 원료 혼합물이란 면, 빵 또는 과자의 제조시에 당업계에서 통상 사용되는 성분들의 혼합물로서 예컨대 면의 경우는 밀가루, 녹말, 쌀(찹쌀 포함) 및/또는 쌀가루(찹쌀 가루), 감자가루, 콩 가루, 식물 추출물(예컨대 녹차 추출물), 식염 등을 들 수 있고, 빵이나 과자의 경우는 밀가루, 녹말 등 이외에 설탕, 달걀, 버터, 우유, 생크림, 양주류, 초콜릿, 커피, 향료, 과일, 효모 등을 들 수 있다.The raw material mixture is a mixture of ingredients commonly used in the art in the manufacture of noodles, bread or confectionery, for example, in the case of noodles, flour, starch, rice (including glutinous rice) and / or rice flour (gluin rice flour), potato flour, Soy flour, plant extracts (such as green tea extracts), salts, and the like. In the case of bread or sweets, sugar, eggs, butter, milk, fresh cream, liquor, chocolate, coffee, spices, fruits, Yeast, and the like.
이렇게 제조된 면, 빵 또는 과자는 발효되지 전의 콩 분말이 첨가된 경우나 콩 자체를 발효시키고 분쇄하여 얻은 콩 분말이 첨가된 경우에 비하여 그 기호성이 우수할 뿐만 아니라, 결착력이나 탄성이 전혀 저하되지 않는 특성을 갖고 있다.The cotton, bread or sweets thus prepared are not only excellent in their palatability, but also have no deterioration in binding strength or elasticity compared to the case in which the bean powder before fermentation is added or the soybean powder obtained by fermenting and grinding the beans themselves. Does not have the characteristics.
상기 면, 빵 또는 과자의 제조에 있어, 콩 분말 발효물의 첨가량은 최고 99.99%까지도 가능하다. 실제 본 발명자들이 분말 형태의 콩 분말 발효물을 98%(분말 형태의 콩 분말 발효물 980g 및 식염 20g) 사용한 경우도 결착력과 탄성이 전혀 저하되지 않았을 뿐만 아니라 쫄깃함 등의 기호성에 있어서도 매우 우수함을 확인한 바 있다.In the production of the cotton, bread or confectionery, the amount of soy flour fermentation added may be up to 99.99%. In fact, the present inventors confirmed that even when the powdered soybean powder fermented product was used 98% (powdered soybean powder fermented product 980g and salt 20g), not only the binding force and elasticity were lowered at all, but also the palatability such as chewyness was very good. There is a bar.
또 다른 측면에 있어서, 본 발명은 하기 (a) 및 (b) 단계를 포함하여 이루어지는 콩의 항산화 활성을 높이는 방법에 관한 것이다.In another aspect, the present invention relates to a method for increasing the antioxidant activity of soybean comprising the following steps (a) and (b).
(a) 콩 분말 용액을 제조하는 단계, 및 (a) preparing a soybean powder solution, and
(b) 그 콩 분말 용액에 버섯 균사체를 접종하여, 건조된 분말 형태의 발효물이 열 처리 시에도 유동성을 가지도록 발효시키는 단계(b) inoculating the mushroom mycelium to the soybean powder solution to ferment the dried powdered fermented product to have fluidity even during heat treatment.
항산화 활성이란 활성산소종(일중항산소(singlet oxygen), 과산소음이온(superoxide anion), 슈퍼옥시라디칼, 과산화수소(hydrogen peroxide) 등)을 소거시키거나 그 증가를 억제하거나 그 유해성을 억제하는 활성을 의미하는데, 본 발명의 하기 실시예에서는 DPPH 라다칼의 소거 활성을 통하여 이를 검증하였다.Antioxidant activity refers to the activity of eliminating, inhibiting, or inhibiting the increase of active oxygen species (singlet oxygen, superoxide anion, superoxy radicals, hydrogen peroxide, etc.). In the following Examples of the present invention, it was verified through the scavenging activity of DPPH Radacal.
또 다른 측면에 있어서, 본 발명은 하기 (a) 및 (b) 단계를 포함하여 이루어지는 콩의 이소플라본 함량을 높이는 방법에 관한 것이다.In another aspect, the present invention relates to a method for increasing the isoflavone content of soybean comprising the following steps (a) and (b).
(a) 콩 분말 용액을 제조하는 단계, 및 (a) preparing a soybean powder solution, and
(b) 그 콩 분말 용액에 버섯 균사체를 접종하여, 건조된 분말 형태의 발효물이 열 처리 시에도 유동성을 가지도록 발효시키는 단계(b) inoculating the mushroom mycelium to the soybean powder solution to ferment the dried powdered fermented product to have fluidity even during heat treatment.
한편 상기 콩의 항산화 활성을 높이는 방법과 콩의 이소플라본 함량을 높이는 방법에서, 단계 (a) 및 (b)의 바람직한 양태와 관련하여서는, 본 발명의 열 처리 시에도 유동성을 갖는 콩 분말 발효물의 제조방법과 관련하여 전술한 바가 그대로 유효하다.On the other hand, in the method of increasing the antioxidant activity of the soybean and the method of increasing the isoflavone content of the soybean, in connection with the preferred embodiment of steps (a) and (b), the production of soybean powder fermentation having fluidity even during the heat treatment of the present invention What has been said above with respect to the method is still valid.
전술한 바와 같이, 본 발명에 따르면 열 처리 시에도 유동성을 지님으로써 면, 빵, 과자 등의 식품 원료로 이용되기에 적합한 콩 분말 발효물을 제조할 수 있는 기술과 그 콩 분말 발효물을 이용하여 기호성이 우수한 면, 빵, 과자 등을 제조할 수 있는 기술을 제공할 수 있다.As described above, according to the present invention by using the technology to produce a soybean powder fermentation product suitable for use as a food raw material such as cotton, bread, confectionery, etc. by the fluidity even during heat treatment and using the soybean powder fermentation product The technique which can manufacture noodles, bread, a cake, etc. which are excellent in palatability can be provided.
이하 본 발명을 실시예 및 실험예를 참조하여 설명한다. 그러나 본 발명의 범위가 이러한 실시예 및 실험예에 한정되는 것은 아니다.Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.
<< 실시예Example > > 콩 분말 Soybean powder 발효물의Fermented product 제조 및 그 Manufacture and its 발효물을Fermented products 이용한 식품의 제조 Preparation of Food Used
<실시예 1 내지 5> 콩 분말 발효물의 제조예 1 내지 5 <Examples 1 to 5> Soybean powder fermented product Preparation Examples 1 to 5
메주콩(백태) 10kg을 분쇄기로 갈아서 하기 <표 1>의 평균 입도를 갖는 콩 분말을 얻었다. 이 분말 600 g을 물 5 ℓ에 분산시켜 약 10.7%(w/w)의 콩 분말 용액을 제조하고, 이 콩 분말 용액을 120 ℃에서 20분간 멸균처리 한 후, 실온으로 냉각하였다.10 kg of soybeans (baektae) were ground with a grinder to obtain a soybean powder having an average particle size as shown in Table 1 below. 600 g of this powder was dispersed in 5 L of water to prepare a soybean powder solution of about 10.7% (w / w). The soybean powder solution was sterilized at 120 ° C for 20 minutes, and then cooled to room temperature.
상기 멸균처리된 콩 분말 용액에 상황버섯 균사체(균체 함유량: 0.15%, w/v)를 3%(v/v)로 접종하고 25℃에서 콩 분말의 평균 입도를 감안하여 하기 <표 1>과 같이 발효시켰다. 그 결과 얻어진 발효물을 100℃에서 60분간 살균 처리하고 동결건조하여 분말 형태의 콩 분말 발효물을 얻었다(하기 모든 실시예에서 그 발효물의 건조 중량은 약 540g 정도임).The sterilized soybean powder solution was inoculated with 3% (v / v) of situation mushroom mycelium (cell content: 0.15%, w / v) and considering the average particle size of the soybean powder at 25 ° C. Fermented together. The resulting fermented product was sterilized at 100 ° C. for 60 minutes and lyophilized to obtain a soy powder fermented product in powder form (in all the examples below, the dry weight of the fermented product was about 540 g).
상기에서 발효 기간은 콩 분말의 평균 입도를 고려하여 정한 것이다.The fermentation period is determined in consideration of the average particle size of the soybean powder.
<실시예 6 내지 10> 콩 분말 발효물의 제조예 6 내지 10 <Examples 6 to 10> Soybean powder fermented product Preparation Examples 6 to 10
상기 <실시예 4>와 동일한 공정과 공정 조건으로 콩 분말 발효물을 제조하되, 상황버섯 균사체 대신에 표고버섯 균사체(실시예 6), 영지버섯 균사체(실시예 7), 운지버섯 균사체(실시예 8), 아가리쿠스버섯 균사체(실시예 9) 및 잎새버섯 균사체(실시예 10)를 사용하였다. Soybean powder fermented product was prepared under the same process and process conditions as in <Example 4>, but instead of the situation mushroom mycelium, shiitake mushroom mycelium (Example 6), Ganoderma lucidum mycelium (Example 7), and fingering mushroom mycelium (Example 8), Agaricus mushroom mycelium (Example 9) and leaf mushroom mycelium (Example 10) were used.
<실시예 11 내지 13> 콩 분말 발효물을 이용한 식품의 제조 <Examples 11 to 13> Preparation of food using soybean powder fermented product
<실시예 11> 콩 분말 발효물을 40% 함유한 면의 제조 Example 11 Preparation of Noodles Containing 40% Soybean Powder Fermentation
분말 형태의 상기 <실시예 4>의 콩 분말 발효물 160g에 소맥분 혼합물(전체 240g을 100%로 기준하여 제면용 강력분 79%, 타피오카 전분 10%, 글루텐 7.3%, 제주 용암해수 식염 3.5%, 제주 용암해수 탈염 미네랄 0.2%) 240 g을 첨가하여 15분 동안 잘 혼합하면서 반죽하였다. 각 반죽물을 랩으로 잘 포장하고 냉장고 내에서 48시간 숙성하였다. 숙성 후 면대를 만들고 제면기에서 중면 형태(중화면 굵기)의 면을 제조하였다. 160 g of the soybean powder fermentation of <Example 4> in the form of powder (when the total 240 g of 100% by weight based on 79% noodles, tapioca starch 10%, gluten 7.3%, Jeju lava sea salt 3.5%, Jeju 240 g of lava seawater demineralized minerals were added and kneaded with good mixing for 15 minutes. Each dough was well packaged in a wrap and aged for 48 hours in the refrigerator. After aging, a cotton pad was made and noodles were prepared in a noodle-making machine.
상기에서 제주 용암해수 식염 및 그 탈염 미네랄은 제주도 구좌읍, 성산읍 또는 표선면에 부존하는 염지하수를 탈수 또는 탈염시켜 얻은 것을 말한다. 이 염지하수는 다량의 미네랄을 함유하고 있다고 알려져 있다. Jeju lava sea salt and its demineralized minerals are those obtained by dehydrating or desalting saltwater sewage existing in Gujwa-eup, Seongsan-eup, or Pyoseon-myeon, Jeju Island. This salt water is known to contain a large amount of minerals.
<실시예 12> 콩 분말 발효물을 50% 함유한 빵의 제조 Example 12 Preparation of Bread Containing 50% Soybean Powder Fermented Product
분말 형태의 상기 <실시예 4>의 콩 분말 발효물 100g과 소맥분 혼합물(박력분 60g, 글루텐 15g, 난백분말 8g, 설탕 10g, 효모 3g, 제주 용암해수 식염 1 g, 제주 용암해수 미네랄 1 g, 증점다당류 1 g, 베이킹파우더 1g) 100g을 혼합하여 20분간 반죽하고 이 반죽물을 1시간 정도 숙성하여 일정한 형태로 성형하고 오븐에서 구워내어 빵을 제조하였다.100 g of the soybean powder fermented product of <Example 4> and wheat flour mixture (powder powder 60g, gluten 15g, egg white powder 8g, sugar 10g, yeast 3g, Jeju lava sea salt 1g, Jeju lava seawater mineral 1g, thickening 1 g of polysaccharides and 1 g of baking powder were mixed and kneaded for 20 minutes, and the dough was aged for about 1 hour, molded into a constant shape, and baked in an oven to prepare bread.
<실시예 13> 콩 분말 발효물을 50% 함유한 쿠키의 제조 Example 13 Preparation of Cookies Containing 50% Soybean Powder Fermentation
분말 형태의 상기 <실시예 4>의 콩 분말 발효물 100g과 소맥분 혼합물(박력분 36g, 전란 20g, 버터 15g, 설탕 22g, 효모 3g, 제주용암해수 소금 1 g, 제주용암해수 미네랄 1 g, 증점다당류 1 g, 베이킹파우더 1g) 100 g을 혼합하여 가수하고 20분간 반죽하여 일정한 형태로 성형하고 오븐에서 구워내어 쿠키를 제조하였다.100 g of the soybean powder fermentation of <Example 4> in the form of a powder and wheat flour mixture (force 36g, whole egg 20g, butter 15g, sugar 22g, yeast 3g, Jeju lava seawater salt 1g, Jeju lava seawater mineral 1g, thick polysaccharides) 1 g, baking powder 1g) 100g was mixed, watered and kneaded for 20 minutes to form a predetermined shape and baked in an oven to prepare a cookie.
<< 실험예Experimental Example > > 콩 분말 용액의 배양 기질로서의 평가와, 콩 분말 Evaluation of Soybean Powder Solution as Culture Substrate and Soybean Powder 발효물의Fermented product 유동성, 생리활성, 및 유리 아미노산 함량 정성평가, 및 콩 분말 Rheology, bioactivity, and free amino acid content qualitative evaluation, and soybean powder 발효물을Fermented products 이용한 식품의 관능평가 Sensory Evaluation of Used Foods
<실험예 1> 콩 분말 용액의 배양 기질로서의 평가 Experimental Example 1 Evaluation of Soybean Powder Solution as a Culture Substrate
본 실험에서는 콩 분말 용액에서도 콩만을 기질로 하여 버섯 균사체가 생장가능한가를 평가하였다.In this experiment, we evaluated whether mushroom mycelium can grow in soybean powder solution using only soybean as substrate.
버섯 균사체는 상황버섯 균사체를 대표적으로 사용하였으며, 콩 분말 용액은 콩(백태) 분말에 가수하여 얻은 4%(w/v)의 용액을 사용하였다. 배양은 이 콩 분말 용액을 120 ℃에서 20분간 멸균처리 한 후 상황버섯 균사체(균체 함유량: 0.15%, w/v)를 3%(v/v)로 접종하고 하기 <표 2>와 같은 기간 동안 실시하였다.The mushroom mycelium was used as a representative mushroom mycelium, and the soybean powder solution was a solution of 4% (w / v) obtained by hydrolyzing the soybean (baektae) powder. The culture was sterilized with soybean powder solution at 120 ° C. for 20 minutes, followed by inoculation of 3% (v / v) of situation mushroom mycelium (cell content: 0.15%, w / v) for the period as shown in <Table 2>. Was carried out.
비교 실험으로서는 상기와 동일하게 상황버섯 균사체를 접종·배양하되, 콩 분말 용액 대신에 YM 액체배지(Yeast Malt Broth Medium)를 사용하였다.As a comparative experiment, the situation mushroom mycelium was inoculated and cultured in the same manner as above, but YM liquid medium (Yeast Malt Broth Medium) was used instead of the soybean powder solution.
생장량을 건조 중량(g/100㎖)으로 측정하여 하기 <표 2>에 나타내었다.The growth was measured in dry weight (g / 100ml) and is shown in Table 2 below.
상기 <표 2>의 결과는 버섯 균사체가 콩만을 기질로 하여 생장 가능하다는 것을 보여준다. The results in Table 2 show that the mushroom mycelium can be grown using only beans as a substrate.
<실험예 2> 콩 분말 발효물의 유동성 평가 Experimental Example 2 Fluidity Evaluation of Soybean Powder Fermentation
일반적으로 콩 분말 함량이 15% 내지 35%(w/w)의 분산액(분산매는 물임)은 약 100℃의 온도에서 약 30분 이상 가열될 경우에 콩 분말이 가지는 단백질의 응고 변성으로 인하여 유동성이 없는 겔로 변화하는 특성을 가진다.In general, a dispersion of 15% to 35% (w / w) soybean powder (the dispersion medium is water) has a fluidity due to the coagulation denaturation of the protein of the soybean powder when heated at a temperature of about 100 ° C. for at least about 30 minutes. It has the property of changing into a gel without.
따라서 본 실험에서는 본 발명의 상기 실시예에 따라 얻어진 콩 분말 발효물이 고온에서 가열될 경우에 겔화되는 특성을 갖는가 아니면 유동성을 갖는가 여부를 실험하였다.Therefore, in this experiment, it was tested whether the soybean powder fermented product obtained according to the above embodiment of the present invention had a gelling property or fluidity when heated at a high temperature.
실험은 콩 분말(상기 실시예의 콩 분말 발효물을 동결건조하여 분말화시킨 것임)의 농도가 20%(w/w)인 분산액을 만들고 이 분산액을 오토클레이브(autoclave)를 사용하여 120℃에서 30분간 가열한 후, 그 결과물이 겔화되었는가 아니면 유동성을 갖는가를 평가함으로써 수행하였다.The experiment was carried out to make a dispersion having a concentration of 20% (w / w) of soybean powder (lyophilized soybean powder fermentation of the above example) and using the autoclave at 30 ° C. for 30 ° C. After heating for minutes, the result was performed by evaluating whether the resultant gelled or had fluidity.
비교 실험은 상기 실시예에 사용된 발효되기 전의 콩 분말(즉 발효되지 않은 콩 분말)의 분산액(농도는 20%(w/w)임)(비교예 1)과 콩 자체(알갱이 형태의 콩)를 발효시키고 분쇄하여 얻은 평균 입도가 100메쉬의 콩 분말의 분산액(비교예 2)을 가지고 이루어졌다.Comparative experiments were conducted using a dispersion of pre-fermented soybean powder (ie, unfermented soybean powder) (concentration is 20% (w / w)) (comparative example 1) and soybean itself (grained soybean) used in the above examples. The average particle size obtained by fermentation and grinding was carried out with a dispersion of soybean powder of 100 mesh (Comparative Example 2).
상기 <비교예 2>의 콩 분말은 콩(백태) 1,000g을 1일간 침지한 후 대형의 경질유리 비이커에 넣고 멸균(120 ℃, 1.5 기압, 20분)하여 실온으로 냉각한 후 클린벤치에서 상황버섯 균사체(Pellinus linteus)를 접종하여 25 ℃에서 15일간 배양하고 이 콩을 100 ℃에서 30분간 살균처리 후 동결건조한 후 분쇄하여 얻은 것이다(배양 후 콩의 표면에는 흰색 및 황색의 균사체가 부착되어 있었음). The soybean powder of <Comparative Example 2> was immersed in 1000g of soybean (baektae) for 1 day, placed in a large hard glass beaker, sterilized (120 ° C., 1.5 atm, 20 minutes), cooled to room temperature, and then cleaned in a clean bench. Mushroom Mycelium ( Pellinus) linteus ) was inoculated and incubated at 25 ° C. for 15 days, and the soybean was sterilized at 100 ° C. for 30 minutes, lyophilized, and ground (with white and yellow mycelia attached to the surface of the soybean).
결과를 하기 <표 3>에 나타내었다.The results are shown in Table 3 below.
상기 <표 3>의 결과는 상기 실시예에서 얻어진 콩 분말 발효물의 경우 모두 유동성을 갖지만, 비교예의 발효되지 않은 콩 분말의 분산액이나 콩 자체를 발효하여 얻은 콩 분말이 경우는 겔화되는 특성을 가짐을 알 수 있다. The results of Table 3 show that all of the soybean powder fermented products obtained in the above example had fluidity, but the soybean powder obtained by fermenting the dispersion of the unfermented soybean powder or the soybean itself of the comparative example had gelling properties. Able to know.
이는 아래의 실험예에서 확인할 수 있듯이, 상기 실시예에서 얻어진 콩 분말 발효물의 경우에 발효되면서 단백질이 분해된 결과 단백질의 응고 현상이 발생하지 않았기 때문인 것으로 판단된다.As can be seen in the experimental example below, the soybean powder fermented product obtained in the above embodiment is determined to be due to the coagulation of the protein did not occur as a result of the protein is degraded.
<실험예 3> 콩 분말 발효물의 생리 활성 평가 Experimental Example 3 Evaluation of Biological Activity of Soybean Powder Fermentation
<실험예 3-1> 콩 분말 발효물의 항산화 활성의 평가 Experimental Example 3-1 Evaluation of Antioxidant Activity of Soybean Powder Fermentation
상기 <실시예 4>의 콩 분말 발효물, 그리고 <실시예 6 내지 10>의 콩 분말 발효물의 항산화 활성을 그 80% 메탄올 추출물을 가지고 평가하였다. 80%의 메탄올 추출물은 상기 실시예 콩 분말 발효물을 80% 메탄올에 침지시켜 24시간 동안 추출한 후, 그 결과물을 동결건조하여 얻어진 것이다.The antioxidant activity of the soybean powder fermentation of <Example 4> and the soybean powder fermentation of <Examples 6 to 10> was evaluated with the 80% methanol extract. 80% of the methanol extract was obtained by immersing the soybean powder fermentation example in 80% methanol for 24 hours, and then freezing and drying the resultant.
비교예로서 사용된 추출물은 상기 실시예에 사용된 발효되기 전의 콩 분말을 상기와 동일한 방식으로 80% 메탄올로 추출하여 얻어진 추출물(비교예 1)과, 상기 <실험예 2>의 콩 자체(알갱이 형태의 콩)를 발효시키고 분쇄하여 얻은 평균 입도가 100메쉬의 콩 분말을 상기와 동일한 방식으로 80% 메탄올로 추출하여 얻어진 추출물(비교예 2)을 사용하였다. The extract used as a comparative example is an extract obtained by extracting the soybean powder before fermentation used in the above example with 80% methanol in the same manner as described above (Comparative Example 1), and the bean itself (grains) of <Experimental Example 2>. Form soybean) was obtained by fermenting and grinding the average particle size of 100 mesh soybean powder extracted in 80% methanol in the same manner as described above (Comparative Example 2).
항산화 활성의 평가는 각 추출물 시료를 메탄올에 100 ㎍/㎖ 되도록 녹여 96 well plate에 100 ㎕씩 분주하고 0.4 mM DPPH용액을 동량 첨가하여 실온에서 10분간 방치한 후 517nm에서 흡광도를 측정하였다. 대조군으로는 BHA(butylated hydroxy anisole) 및 trolox를 사용하였다. DPPH radical 소거활성은 아래식으로부터 산출하였다.For the evaluation of antioxidant activity, 100 μg / ml of each extract sample was dissolved in methanol, and 100 μl was dispensed into a 96 well plate, and 0.4 mM DPPH solution was added in the same amount and left at room temperature for 10 minutes, and the absorbance was measured at 517 nm. As a control group, butylated hydroxy anisole (BHA) and trolox were used. DPPH radical scavenging activity was calculated from the following equation.
DPPH radical 소거활성 (%) = (Acontrol - Asampl)/ Acontrol X 100DPPH radical scavenging activity (%) = (A control -A sampl ) / A control X 100
Asample = 시료를 첨가한 반응액의 흡광도 A sample = Absorbance of the reaction solution to which the sample is added
Acontrol = 시료 대신 메탄올을 첨가한 반응액의 흡광도 A control = Absorbance of the reaction solution with methanol added instead of the sample
결과를 하기 <표 4>에 나타내었다.The results are shown in Table 4 below.
상기 <표 4>는 본 발명의 콩 분말 발효물의 항산화 활성이 발효되지 아니한 콩 분말(비교예 1)이나 콩 자체를 발효시켜 얻은 콩 분말(비교예 2)보다 3배 내지 9배 정도 높음을 알 수 있다.<Table 4> shows that the antioxidant activity of the soybean powder fermentation product of the present invention is 3 to 9 times higher than the soybean powder (Comparative Example 1) or the soybean powder obtained by fermenting the bean itself (Comparative Example 2). Can be.
<실험예 3-2> 콩 분말 발효물의 이소플라본 함량 평가 Experimental Example 3-2 Evaluation of Isoflavone Contents of Soybean Powder Fermented
콩의 이소플라본 중 대부분을 차지하는 다이드제인(daidzein)과 제니스타인(genistein) 유도체를 정량하였으며, 다이드제인과 제니스타인의 각 표준물질은 구입하여 사용하였다(Sigma, USA).Daidzein and genistein derivatives, which account for most of the isoflavones in soybean, were quantified, and each standard of dyedzein and genistein was purchased and used (Sigma, USA).
이소플라본 추출을 위해, 상기 <실시예 4>의 콩 분말 발효물 및 <실시예 6 내지 10>의 콩 분말 발효물, 그리고 비교예로서 상기 실시예에서 사용된 발효되기 전의 콩 분말(비교예 1)과, 상기 <실험예 2>의 콩 자체(알갱이 형태의 콩)를 발효시키고 분쇄하여 얻은 평균 입도가 100메쉬의 콩 분말(비교예 2)을 각각 10 g씩 정량하여 200의 95% 에탄올과 50㎖의 10N 염산용액을 가하여 잘 섞고 50 ℃에서 60분간 소니피케이션(Sonification)하면서 가수분해시켰다. 가수분해된 시료를 냉각한 후 여과하고(0.45 um) 그 여과액을 이용하여 액체크로마토그라피로 분석하였다(조건 : 역상 C18 칼럼, 260nm, 0.8 ml/min).For isoflavone extraction, the soybean powder fermentation product of <Example 4> and the soybean powder fermentation product of <Examples 6 to 10>, and the soybean powder before fermentation used in this example as a comparative example (Comparative Example 1 ) And 10 g of 100 mesh soybean powder (Comparative Example 2) obtained by fermenting and pulverizing the soybean itself (grain type soybean) of Experimental Example 2 (Comparative Example 2), each containing 200 g of 95% ethanol, 50 ml of 10N hydrochloric acid solution was added thereto, mixed well, and hydrolyzed at 50 ° C. for 60 minutes with sonication. The hydrolyzed sample was cooled and then filtered (0.45 um) and analyzed by liquid chromatography using the filtrate (conditions: reverse phase C18 column, 260 nm, 0.8 ml / min).
각 시료별 이소플라본 함량은 다음의 <도 1>과 같다. <도 1>에서 A 및 B는 각각 <비교예 1> 및 <비교예 2>의 콩 분말의 추출물, C 내지 H는 각각 <실시예 4>의 콩 분말 발효물의 추출물 및 <실시예 6 내지 10>의 콩 분말 발효물의 추출물이다.The isoflavone content of each sample is as follows. In Figure 1, A and B are extracts of the soybean powder of <Comparative Example 1> and <Comparative Example 2>, C to H are the extracts of the soybean powder fermentation of <Example 4> and <Examples 6 to 10, respectively; > Is an extract of soybean powder fermentation.
<도 1>을 참조하여 보면, 전체적으로 <실시예 4>의 콩 분말 발효물의 추출물 및 <실시예 6 내지 10>의 콩 분말 발효물의 추출물의 이소플라본 함량이 비교예의 콩 분말 추출물의 이소플라본 함량보다 월등히 높음을 알 수 있다.Referring to FIG. 1, the isoflavone content of the extract of soybean powder fermentation of <Example 4> and the extract of soybean powder fermentation of <Examples 6 to 10> were higher than the isoflavone content of the soybean powder extract of Comparative Example. You can see that it is much higher.
<실험예 4> 콩 분말 발효물의 유리 아미노산 함량 정성평가Experimental Example 4 Free Amino Acid Content of Soybean Powder Fermentation
콩 분말 발효물 중 함유된 유리아미노산의 정성평가를 수행하였다. 상기 <실시예 4>의 콩 분말 발효물, 그리고 <실시예 6 내지 10>의 콩 분말 발효물을 이용하였다.Qualitative evaluation of the free amino acid contained in the soybean powder fermentation was performed. The soybean powder fermentation product of <Example 4> and the soybean powder fermentation product of <Examples 6 to 10> were used.
비교예로서 발효되기 전의 콩 분말(비교예 1)과, 상기 <실험예 2>에서 콩 자체(알갱이 형태의 콩)를 발효시키고 분쇄하여 얻은 평균 입도가 100메쉬의 콩 분말(비교예 2)을 이용하였다.As a comparative example, soybean powder (Comparative Example 1) before fermentation, and soybean powder (Comparative Example 2) having an average particle size obtained by fermenting and pulverizing soybean itself (beans in a grain form) in <Experimental Example 2> Was used.
상기의 <실시예> 및 <비교예>의 콩 분말 시료를 각각 100 g씩 달아 정확히 10배의 증류수로 분산하고 비등 수욕상에서 10분 정도 가열 후 여과하여 물층을 취하였다. 이 물층을 동결건조하여 분말화한 후 이 분말 5 mg을 5 ml의 0.02N 염산용액에 용해한 후 닌하이드린 시약 1ml를 첨가하여 3분간 가열 후 570nm에서 흡광치를 측정하였다. 결과는 <표 5>와 같다. The soybean powder samples of <Example> and <Comparative Example> were weighed 100 g each, dispersed in exactly 10 times distilled water, heated for about 10 minutes in a boiling water bath, and filtered to obtain a water layer. The water layer was lyophilized to be powdered, and then 5 mg of this powder was dissolved in 5 ml of 0.02N hydrochloric acid solution, 1 ml of ninhydrin reagent was added thereto, and the absorbance was measured at 570 nm after heating for 3 minutes. The results are shown in Table 5.
시료 중 아미노산이 닌하이드린과 반응을 하여 암모니아(NH3)와 이산화탄소를 유리시키고 알데하이드를 생성시키고 닌하이드린 자체는 환원된다. 이 특성에 의해 닌하이드린 흡광치는 주로 단백질 분해물인 저분자 펩티드와 소량의 아미노산 등의 구성을 나타내는 것으로 알려져 있다. 따라서 <표 5>에서처럼 흡광치의 크기는 시료 중 유리아미노산 및 저분자 펩티드 등의 상대적 함량을 나타내며, 전반적으로 <실시예 4>, <실시예 6>, <실시예 7>, <실시예 8>, <실시예 9> 및 <실시예 10>의 흡광치가 각 <비교예>의 흡광치 보다 월등히 높았다. 이것은 상대적으로 본 발명의 콩발효에서 단백질의 저분자 펩티드화가 상대적으로 유의하게 진행된 것임을 알 수 있으며, 본 발명의 콩발효분말이 가열조건에서도 유동성을 갖게 하는 주요 원인이 되고 있다.The amino acids in the sample react with ninhydrin to liberate ammonia (NH3) and carbon dioxide, generate aldehydes, and reduce ninhydrin itself. Due to this property, the ninhydrin absorbance value is known to exhibit a composition mainly of a low molecular peptide, a small amount of amino acid, which is a protein degradation product. Therefore, as shown in Table 5, the magnitude of the absorbance indicates the relative content of free amino acid, low molecular weight peptide, etc. in the sample, and in general, <Example 4>, <Example 6>, <Example 7>, <Example 8>, The absorbance values of <Example 9> and <Example 10> were significantly higher than those of each <Comparative Example>. It can be seen that the relatively low molecular peptide of the protein in the soybean fermentation of the present invention was relatively significantly progressed, and the soybean fermented powder of the present invention is the main cause of fluidity even under heating conditions.
<실험예 5> 콩 분말을 함유한 식품의 특성 평가 및 기호도에 대한 관능평가 Experimental Example 5 Sensory Evaluation on Characterization and Acceptability of Food Containing Soybean Powder
<실험예 5-1> 비교 평가를 위한 식품의 제조 Experimental Example 5-1 Preparation of Food for Comparative Evaluation
비교 평가를 위해서, (i) 발효되기 전의 콩 분말과 (ii) 상기 <실험예 2>의 콩 자체를 발효시키고 분쇄하여 얻은 콩 분말을 이용하여, 상기 <실시예 11 내지 13>에서 동일한 공정과 공정 조건에서 비교예의 면, 빵 및 과자를 제조하였다.For comparative evaluation, the same process as in <Examples 11 to 13> using (i) soybean powder before fermentation and (ii) soybean powder obtained by fermenting and grinding the soybean of <Experimental Example 2> The cotton, bread and confectionery of the comparative example were manufactured at process conditions.
<실험예 5-2> 콩 분말 발효물을 함유한 식품의 특성 평가 Experimental Example 5-2 Characterization of Foods Containing Soybean Powder Fermented Products
가. 면의 특성 end. Cotton properties
각 시료(본 발명의 콩 분말 발효물, 발효되기 전의 콩 분말 및 콩 자체의 발효·분쇄 후 얻은 콩 분말)와 소맥분 혼합물을 혼합하여 1차적으로 면대를 제조하는 과정에서, 본 발명의 콩 분말 발효물을 이용한 경우에는 끊김이나 부서짐이 없이 잘 반죽되었으며, 2차적으로 제면하는 과정에서도 소맥분을 이용한 일반적인 면과 같이 끊어지는 현상이 없었다.The soybean powder fermentation of the present invention is produced in the process of preparing a cotton swab by mixing each sample (soybean powder fermentation product of the present invention, soybean powder before fermentation and soybean powder obtained after fermentation and grinding of soybean) and wheat flour mixture. When water was used, it was kneaded well without any breaks or breaks, and there was no breakage like the normal noodles using wheat flour even during the second noodle making process.
그러나, 상기 비교예의 발효되기 전의 콩 분말과 콩 자체를 발효·분쇄 후 얻은 콩 분말 이용한 제면에서는 면대 및 제면 과정 모두에서 끊어지는 현상이 자주 나타났고, 따라서 면을 뽑는 과정에서 50%이상의 손실을 나타내었다. 즉, 반죽물의 50%가 제면 과정에서 부서지거나 끊어지게 되어 면 형성이 어려웠다. 이는 두 가지 시료에서 콩에 함유된 단백질 등의 성분이 그대로 남게 되어 소맥분 등과 융합이 어려워지게 된 것을 나타내는 것으로 판단하였다.However, in the noodle using the soybean powder and the soybean powder obtained after the fermentation and pulverization of the fermented bean powder of the comparative example, both of the noodles and the noodle process were frequently broken, thus showing more than 50% loss in the noodle extraction process. It was. That is, 50% of the dough was broken or broken during the noodle making it was difficult to form the noodles. This resulted in the fact that the two samples remained intact, such as protein contained in the soybean, it became difficult to fusion with wheat flour.
나. 빵 및 쿠키의 특성 I. Characteristics of bread and cookies
면 제조와 마찬가지로, 본 발명의 콩 분말 발효물을 이용한 경우에는 반죽이 잘 되며, 발효 시에도 반죽이 잘 부풀어 올랐고, 오븐에서 구워낸 후에도 일반적인 빵 또는 쿠키의 형태를 갖추었다.In the case of using the soybean powder fermentation product of the present invention, the dough is well, the dough is well swelled during fermentation, and even after baking in the oven has a general bread or cookie form.
그러나 상기 비교예의 발효되기 전의 콩 분말과 콩 자체를 발효·분쇄 후 얻은 콩 분말 이용한 경우에는 반죽이 딱딱하고, 발효 시에도 부풀어 오르는 것이 미미하였다. 오븐에서 구워낸 후 빵이나 쿠키의 크기가 일반적인 빵 또는 쿠키와 비교하여 40-50% 정도에 지나지 않았다. However, when the soybean powder before the fermentation of the comparative example and the soybean itself were used for the soybean powder obtained after the fermentation and pulverization, the dough was hard and there was little swelling even during fermentation. After baking in the oven, bread or cookies were only 40-50% of the size of conventional breads or cookies.
<실험예 5-3> 콩 분말 발효물을 함유한 식품의 관능 평가 Experimental Example 5-3 Sensory Evaluation of Foods Containing Soybean Powder Fermented Product
상기 제조된 면, 빵 및 쿠키에 대해, 20명의 관능평가 요원을 대상으로 하여 7점 척도법(우수할수록 점수가 높음)에 의하여 쫄깃함, 고소함, 텁텁함, 딱딱함 등의 정도 및 전체적인 기호도를 평가하였다. 결과는 하기 <표 5>와 같다. For the prepared noodles, bread and cookies, 20 sensory evaluation personnel were evaluated by the seven-point scale method (higher the better score), and the degree of chewyness, savoryness, rustiness, hardness, and overall preference. The results are shown in Table 5 below.
아래 <표 3>에서 A는 본 발명의 콩 분말 발효물을 원료로 한 것이고(<실시예 11 내지 13> 참조), B와 C는 각각 발효되기 전의 콩 분말과 콩 자체를 발효·분쇄 후 얻은 콩 분말을 원료한 것이다.In Table 3 below, A is based on the soybean powder fermentation product of the present invention (see Examples 11 to 13), and B and C are obtained after fermentation and grinding of the soybean powder and the beans themselves before fermentation, respectively. It is made from soybean powder.
상기 <표 6>은 쫄깃함 등 기호성에 있어서도, 본 발명의 콩 분말 발효물을 사용한 경우가 월등히 높음을 보여준다.Table 6 shows that the soybean powder fermented product of the present invention is significantly higher even in palatability such as chewyness.
도 1은 본 발명의 콩 분말 발효물, 발효되기 전의 콩 분말 및 콩 자체를 발효시킨 경우의 이소플라본의 함량을 그래프로 표시한 것이다.1 is a graph showing the content of isoflavones when the soybean powder fermented product of the present invention, the soybean powder before fermentation and the soybean itself are fermented.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101420392B1 (en) * | 2011-06-17 | 2014-07-17 | 주식회사비에이치텍 | Eel feed and feed additive for energy savings of aquaculture |
| KR20160084638A (en) * | 2015-01-06 | 2016-07-14 | 조부현 | Method for manufacturing a cookie comprising bean culture fungus and cookie thereby |
| KR20170051053A (en) * | 2015-11-02 | 2017-05-11 | 경남과학기술대학교 산학협력단 | Composition of mixed grains fermented with Tricholoma matsutake mycelium having excellent flavor and enhanced functionality, and preparation method thereof and use thereof in food industry |
| KR20200013327A (en) * | 2018-07-30 | 2020-02-07 | 대구한의대학교산학협력단 | Food composition for anti-oxidant and anti-inflammatory comprising extract of fermented soybean and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101420392B1 (en) * | 2011-06-17 | 2014-07-17 | 주식회사비에이치텍 | Eel feed and feed additive for energy savings of aquaculture |
| KR20160084638A (en) * | 2015-01-06 | 2016-07-14 | 조부현 | Method for manufacturing a cookie comprising bean culture fungus and cookie thereby |
| KR20170051053A (en) * | 2015-11-02 | 2017-05-11 | 경남과학기술대학교 산학협력단 | Composition of mixed grains fermented with Tricholoma matsutake mycelium having excellent flavor and enhanced functionality, and preparation method thereof and use thereof in food industry |
| KR20200013327A (en) * | 2018-07-30 | 2020-02-07 | 대구한의대학교산학협력단 | Food composition for anti-oxidant and anti-inflammatory comprising extract of fermented soybean and preparation method thereof |
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