KR100572031B1 - powdered Chungkook-jang composition for hypotension - Google Patents
powdered Chungkook-jang composition for hypotension Download PDFInfo
- Publication number
- KR100572031B1 KR100572031B1 KR1020040066868A KR20040066868A KR100572031B1 KR 100572031 B1 KR100572031 B1 KR 100572031B1 KR 1020040066868 A KR1020040066868 A KR 1020040066868A KR 20040066868 A KR20040066868 A KR 20040066868A KR 100572031 B1 KR100572031 B1 KR 100572031B1
- Authority
- KR
- South Korea
- Prior art keywords
- powder
- cheonggukjang
- blood pressure
- composition
- soybean
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 77
- 108010083364 chungkookjang Proteins 0.000 title description 4
- 208000001953 Hypotension Diseases 0.000 title 1
- 230000036543 hypotension Effects 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 107
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 56
- 244000068988 Glycine max Species 0.000 claims abstract description 56
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 40
- 240000006891 Artemisia vulgaris Species 0.000 claims abstract description 37
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 36
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 34
- 230000036772 blood pressure Effects 0.000 claims abstract description 26
- 241000194108 Bacillus licheniformis Species 0.000 claims abstract description 15
- 241000193830 Bacillus <bacterium> Species 0.000 claims abstract description 7
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 4
- 238000000855 fermentation Methods 0.000 claims description 44
- 230000004151 fermentation Effects 0.000 claims description 44
- 238000002156 mixing Methods 0.000 claims description 9
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims description 4
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 4
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims description 4
- 239000001138 artemisia absinthium Substances 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 4
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 21
- 239000003963 antioxidant agent Substances 0.000 abstract description 17
- 235000013305 food Nutrition 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 238000011081 inoculation Methods 0.000 abstract 1
- 241000209219 Hordeum Species 0.000 description 32
- 230000000694 effects Effects 0.000 description 16
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 15
- 235000006708 antioxidants Nutrition 0.000 description 15
- 230000008859 change Effects 0.000 description 13
- 230000001965 increasing effect Effects 0.000 description 11
- 102000004190 Enzymes Human genes 0.000 description 9
- 108090000790 Enzymes Proteins 0.000 description 9
- 108091005804 Peptidases Proteins 0.000 description 9
- 102000035195 Peptidases Human genes 0.000 description 9
- 229940088598 enzyme Drugs 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 239000004365 Protease Substances 0.000 description 8
- 230000004531 blood pressure lowering effect Effects 0.000 description 8
- 239000011812 mixed powder Substances 0.000 description 8
- 230000035488 systolic blood pressure Effects 0.000 description 8
- 206010020772 Hypertension Diseases 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- 239000006228 supernatant Substances 0.000 description 6
- 239000000284 extract Substances 0.000 description 5
- 230000002401 inhibitory effect Effects 0.000 description 5
- 235000019629 palatability Nutrition 0.000 description 5
- 108090000765 processed proteins & peptides Proteins 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 102000015427 Angiotensins Human genes 0.000 description 4
- 108010064733 Angiotensins Proteins 0.000 description 4
- 230000035487 diastolic blood pressure Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 235000013376 functional food Nutrition 0.000 description 4
- 230000001631 hypertensive effect Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- UUUHXMGGBIUAPW-UHFFFAOYSA-N 1-[1-[2-[[5-amino-2-[[1-[5-(diaminomethylideneamino)-2-[[1-[3-(1h-indol-3-yl)-2-[(5-oxopyrrolidine-2-carbonyl)amino]propanoyl]pyrrolidine-2-carbonyl]amino]pentanoyl]pyrrolidine-2-carbonyl]amino]-5-oxopentanoyl]amino]-3-methylpentanoyl]pyrrolidine-2-carbon Chemical compound C1CCC(C(=O)N2C(CCC2)C(O)=O)N1C(=O)C(C(C)CC)NC(=O)C(CCC(N)=O)NC(=O)C1CCCN1C(=O)C(CCCN=C(N)N)NC(=O)C1CCCN1C(=O)C(CC=1C2=CC=CC=C2NC=1)NC(=O)C1CCC(=O)N1 UUUHXMGGBIUAPW-UHFFFAOYSA-N 0.000 description 3
- 101710178392 Angiotensin-converting enzyme inhibitory peptide Proteins 0.000 description 3
- 240000001851 Artemisia dracunculus Species 0.000 description 3
- 102000004270 Peptidyl-Dipeptidase A Human genes 0.000 description 3
- 108090000882 Peptidyl-Dipeptidase A Proteins 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000012790 confirmation Methods 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 239000000401 methanolic extract Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000012353 t test Methods 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 239000000469 ethanolic extract Substances 0.000 description 2
- 235000021107 fermented food Nutrition 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000011835 investigation Methods 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 102000005862 Angiotensin II Human genes 0.000 description 1
- 101800000733 Angiotensin-2 Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000255789 Bombyx mori Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- CZGUSIXMZVURDU-JZXHSEFVSA-N Ile(5)-angiotensin II Chemical compound C([C@@H](C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H](CC=1NC=NC=1)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](CC=1C=CC=CC=1)C([O-])=O)NC(=O)[C@@H](NC(=O)[C@H](CCCNC(N)=[NH2+])NC(=O)[C@@H]([NH3+])CC([O-])=O)C(C)C)C1=CC=C(O)C=C1 CZGUSIXMZVURDU-JZXHSEFVSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 238000000692 Student's t-test Methods 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241001106462 Ulmus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 229950006323 angiotensin ii Drugs 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000001028 anti-proliverative effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 230000003480 fibrinolytic effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229940086319 nattokinase Drugs 0.000 description 1
- 108010073682 nattokinase Proteins 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 230000002537 thrombolytic effect Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 239000011345 viscous material Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/07—Bacillus
- C12R2001/10—Bacillus licheniformis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 혈압강하 기능성 분말 청국장 조성물에 관한 것으로, 더욱 상세하게는 분말 청국장을 제조함에 있어서, 증자된 대두, 보리 분말, 쑥 분말, 다시마 분말을 일정비율로 혼합한 후 상기 혼합물에 바실러스 리케니포르미스(Bacillus licheniformis) B1 (KCTC 0755BP)을 접종하여 발효시킨 후 얻어진 발효산물을 건조 및 분말화하여 제조함으로써, 종래의 일반 대두 청국장에 비하여, 특히 항산화 및 혈압강하의 기능성이 강화되고 또한 맛과 향 면에서의 기호성이 향상되어, 생청국장이나 일반 대두 분말 청국장을 먹기 힘든 사람도 부담없이 간편하게 복용할 수 있는 새로운 혈압강하 기능성 분말 청국장 조성물을 제공하므로, 식품 및 의약산업상 매우 유용한 발명이다. The present invention relates to a blood pressure lowering functional powder Cheonggukjang composition, and more particularly, in preparing powder Cheonggukjang, mixed with soybean, barley powder, mugwort powder, and kelp powder in a predetermined ratio, followed by Bacillus rikenipore Fermented products obtained by inoculation with miss ( Bacillus licheniformis ) B1 (KCTC 0755BP) are dried and powdered to produce fermented products. Compared to conventional soybean Cheonggukjang, the antioxidant and blood pressure lowering function is enhanced, and the taste and flavor The taste is improved in terms of, and provides a new blood pressure lowering functional powder Cheonggukjang composition that can be easily taken even those who are difficult to eat raw Cheonggukjang or general soybean powder Cheonggukjang, it is a very useful invention in the food and pharmaceutical industry.
청국장, 보리, 쑥, 다시마, 혈압강하, 항산화Cheonggukjang, barley, mugwort, kelp, blood pressure drop, antioxidant
Description
도 1은 본 발명 분말 청국장 조성물의 청국장 발효과정 중, 발효시간에 따른 단백질분해효소의 활성 변화를 측정한 그래프이다.1 is a graph measuring the change in the activity of protease according to the fermentation time of the fermentation process of the Cheonggukjang of the present invention powder Cheonggukjang composition.
도 2는 본 발명 분말 청국장 조성물의 청국장 발효과정 중, 발효시간에 따른 pH의 변화를 측정한 그래프이다.Figure 2 is a graph measuring the change in pH according to the fermentation time, during the fermentation process of the Cheonggukjang powder composition of the present invention powder.
도 3은 본 발명 분말 청국장 조성물의 청국장 발효과정 중, 발효시간에 따른 갈변도의 변화를 390 nm에서 측정한 그래프이다. Figure 3 is a graph measuring the change in browning degree according to the fermentation time, the fermentation time of the Chungcheongjang of the powder composition of the present invention at 390 nm.
도 4는 본 발명 분말 청국장 조성물의 청국장 발효과정 중, 발효시간에 따른 갈변도의 변화를 500 nm에서 측정한 그래프이다.Figure 4 is a graph measuring the change in browning degree with the fermentation time during the fermentation process of the Chungcheongjang of the powder of the present invention powder at 500 nm.
도 5는 본 발명 분말 청국장 조성물의 항산화도를 측정한 그래프이다.Figure 5 is a graph measuring the antioxidant degree of the powder Chunggukjang composition of the present invention.
도 6a는 본 발명 분말 청국장 조성물의 경구투여가 고혈압 환자의 혈압에 미치는 영향을, 그 복용 2시간 경과 후 측정한 결과이고, 도 6b는 한달 간 복용시킨 후 측정한 결과이다.Figure 6a is a result of measuring the effect of oral administration of the powder Cheonggukjang composition of the present invention on the blood pressure of hypertensive patients, 2 hours after the administration, Figure 6b is the result after taking for one month.
도 7은 본 발명 분말 청국장 조성물에 안지오텐신 전환효소 저해 펩타이드 성분이 존재하는지를 확인하기 위해 HPLC 분리 실험한 결과이다.Figure 7 is a result of the HPLC separation experiment to determine whether the angiotensin converting enzyme inhibitory peptide component present in the powder Chunggukjang composition of the present invention.
본 발명은 혈압강하 기능성 분말 청국장 조성물에 관한 것으로, 더욱 상세하게는 분말 청국장을 제조함에 있어서, 증자된 대두, 보리 분말, 쑥 분말, 다시마 분말을 일정비율로 혼합한 후 상기 혼합물에 바실러스 리케니포르미스(Bacillus licheniformis) B1 (KCTC 0755BP)을 접종하여 발효시킴으로써, 맛과 향의 기호성을 보다 향상시킨 혈압강하 기능성 분말 청국장 조성물에 관한 것이다.The present invention relates to a blood pressure lowering functional powder Cheonggukjang composition, and more particularly, in preparing powder Cheonggukjang, mixed with soybean, barley powder, mugwort powder, and kelp powder in a predetermined ratio, followed by Bacillus rikenipore The present invention relates to a blood pressure lowering functional powder Cheonggukjang composition, which is further inoculated with miss ( Bacillus licheniformis ) B1 (KCTC 0755BP) and fermented to improve taste and flavor.
우리가 섭취하는 식품에는 단순한 영양학적인 기능 뿐만 아니라, 질병을 예방하고 치료할 수 있는 기능성도 있다. 기능성 식품(functional food)의 효과에는 정장작용, 혈당강하, 혈압강하, 콜레스테롤 저하, 혈액순환 개선, 미네랄 흡수촉진, 면역증강, 알러지 개선 등이 포함된다. 이러한 기능식품은 일본에서는 '특정 보건용 식품'(foods for specified health use)'이라고 불리고 있으며 총 400여 종류가 알려져 있다. The food we eat has not only simple nutritional functions, but also the ability to prevent and cure diseases. The effects of functional foods include intestinal action, lowering blood sugar, lowering blood pressure, lowering cholesterol, improving blood circulation, promoting mineral absorption, enhancing immunity, and improving allergies. These functional foods are called 'foods for specified health use' in Japan, and a total of 400 kinds are known.
요즘 한국에서는 전통 발효식품인 청국장이 정장, 혈액순환 개선 등의 기능성 식품으로서 부각되고 있다. 청국장은 나라에 따라 템페, 두시, 키네마, 낫도로 불리기도 한다. 청국장은 대두 발효식품으로, 발효가 되면서, 대두에 없었던 미생물, 효소, 다양한 생리활성물질이 새롭게 만들어진다(이재중 등, 1999, Bacillus licheniformis B1에 의한 청국장 및 간장 발효, 미생물학회지 35, 296-301). 청국장 발효는 바실러스 속에 의해 이루어지는데, 청국장 속의 한 효소인 바실러스 단백질분해효소는 일본에서는 낫도키나제라고 불리며, 인체에서 혈전용해 효과가 있 다고 알려져 있다(Sumi, H., H. Hamada, K. Nakanishi, and H. Hiratani. 1990. Enhancement of the fibrinolytic-activity in plasma by oral administration of nattokinase. Acta Haematol. 84, 139-143). In Korea, Cheonggukjang, a traditional fermented food, is emerging as a functional food such as suits and improved blood circulation. Cheonggukjang may also be called Tempe, Duchy, Kinema, or Sickle depending on the country. Cheonggukjang is a soybean fermented food, and as it is fermented, microorganisms, enzymes, and various physiologically active substances that are not found in soybean are newly produced (Lee Jae-jung et al., 1999, Cheonggukjang and soybean fermentation by Bacillus licheniformis B1, Journal of Microbiology 35, 296-301). Cheonggukjang fermentation is carried out by the genus Bacillus. Bacillus protease, an enzyme in Cheonggukjang, is called Naddokinase in Japan and is known to have a thrombolytic effect in the human body (Sumi, H., H. Hamada, K. Nakanishi, and H. Hiratani. 1990. Enhancement of the fibrinolytic-activity in plasma by oral administration of nattokinase.Acta Haematol . 84, 139-143).
다른 일반 장류식품과는 달리, 청국장은 소금을 사용하지 않고 제조할 수 있다. 이런 점에서 청국장의 섭취는 한국인의 소금의 과잉섭취를 막아준다. 또한 1년간의 제조기간이 필요한 된장과는 달리 청국장은 2-3일의 비교적 단기간에 제조할 수 있는 장점도 있다. 또한, 청국장은 미생물과 효소 식품이다. 그러나 끓이게 되면 대부분의 미생물과 효소는 파괴되어, 미생물이나 효소에 의한 건강증진효과를 빠른 시간에 얻기 힘들다. 따라서 생청국장을 섭취하는 것이 미생물과 효소를 살려서 먹는 좋은 방법이나, 아직까지 한국인에게 생청국장의 섭취는 기호 면에서 힘든 상황이다. 그 대안으로써 분말 청국장을 생각할 수 있으나, 분말형태 역시 특유의 냄새와 맛이 남아 있어 많은 사람이 섭취하기에 쉽지 않은 형편이다.Unlike other general Jangjang, Cheonggukjang can be made without using salt. In this regard, the intake of Cheonggukjang prevents Koreans from ingesting excess salt. In addition, unlike soybean paste, which requires one year of production, Cheonggukjang has the advantage of being manufactured in a relatively short period of 2-3 days. In addition, Cheonggukjang is a microbial and enzyme food. However, when boiled, most of the microorganisms and enzymes are destroyed, and it is difficult to obtain the health promotion effect of the microorganisms or enzymes in a short time. Therefore, the intake of raw cheonggukjang is a good way to take advantage of microorganisms and enzymes, but for the Koreans, the intake of the raw cheonggukjang is still difficult in terms of preference. As an alternative, you can think of powder Cheonggukjang, but the powder form also has a unique smell and taste, so it is not easy for many people to consume.
한편, 보리, 쑥, 다시마, 대두는 우리가 흔히 섭취하는 음식이면서, 서로의 부족함을 보완할 수 있는 자연건강식품으로 알려져 있다. 특히 보리, 쑥, 다시마, 대두를 각각 발효시 항산화도가 크게 증가하는 것으로 보고되어 있다(유형재 외 3인. 2002. 발효 보리, 쑥, 다시마, 대두의 항산화 효과. 미생물학회지 38, 230-233). 이에 따라 최근에는 청국장 분말에 각종 한약재 또는 상기 보리분말, 쑥분말 등 유용한 천연소재를 혼합하여 기능성 식품을 제조하려는 연구들이 많다. On the other hand, barley, mugwort, kelp, soybean is a food that we commonly eat, and is known as a natural health food that can complement each other's lack. In particular, it was reported that the fermentation rate of barley, mugwort, kelp and soybeans increased significantly (Yangjae et al. 2002. Antioxidant effect of fermented barley, mugwort, kelp and soybeans. Journal of Microbiology 38, 230-233) . Accordingly, in recent years, there are many studies to prepare functional foods by mixing useful natural materials such as various herbal medicines or barley powder and mugwort powder in Cheonggukjang powder.
이와 관련한 종래 기술로, 국내공개특허공보 제2003-8200호는 청국장, 동충하초, 누에, 다시마, 쑥, 느릅, 녹차, 솔잎, 신선초 등을 맥반석 건조기에 건조하 여 150-300메쉬로 분말화한 후 이를 혼합하여 기능성 청국장 분말가루를 제조하는 방법을 개시하고 있고, 또 다른 국내공개특허공보 제2004-8563호는 보리 분말을 맥아액과 혼합하여 저온에서 숙성한 다음 발효된 대두와 75% : 15% : 10% 비율로 혼합한 보리 청국장에 대해 개시하고 있다.In the related art, Korean Patent Publication No. 2003-8200 discloses Cheonggukjang, Cordyceps sinensis, silkworm, kelp, mugwort, elm, green tea, pine needles, and fresh vinegar, which are dried in a ganthanite dryer and powdered to 150-300 mesh. It discloses a method for producing functional Cheonggukjang powder by mixing this, another Korean Patent Publication No. 2004-8563 is a barley powder mixed with malt liquid and aged at low temperature and then fermented soybean 75%: 15% It discloses about barley Cheonggukjang mixed at a 10% ratio.
그러나, 이러한 종래 기술들은 대부분 이미 발효시킨 대두(또는 청국장)에 단순히 천연소재의 분말 또는 추출액을 혼합하는 것으로, 여러 가지 생리활성물질들이 생성되는 가장 중요한 혼합발효의 과정이 생략되어 있으며, 따라서 진정한 발효식품으로서의 가치는 그리 높지 않다고 볼 것이다. However, most of these prior arts simply mix natural powders or extracts with soybeans (or Cheonggukjang) that have already been fermented, omitting the most important mixed fermentation process in which various bioactive substances are produced. The value as a food is not so high.
본 발명은 바로 상기와 같은 점에 착안한 것으로, 증자된 대두에 보리, 쑥, 다시마를 일정비율로 혼합한 후 상기 혼합물 자체를 발효시켜 분말화 함으로써, 항산화 및 혈압강하 등의 기능성을 강화시키고, 또한 맛과 향 면에서의 기호성을 향상시켜 생청국장이나 일반 대두 분말 청국장을 먹기 힘든 사람도 부담없이 간편하게 복용할 수 있게 한, 새로운 분말 청국장 조성물을 제공하려고 한다.The present invention focuses on the same point as above, by mixing barley, mugwort and kelp in a proportion of cooked soybeans and fermenting the mixture itself to powder, thereby enhancing the functionality such as antioxidant and blood pressure drop, In addition, to improve the taste and flavor in terms of taste, soybean soup or general soybean powder soybean soup that can be easily taken by those who can easily take a new powder Cheonggukjang composition.
따라서, 본 발명의 목적은, 증자된 대두, 보리, 쑥, 다시마의 혼합물에 바실러스 리케니포르미스(Bacillus licheniformis) B1 균주(KCTC 0755BP)를 종균으로 하여 발효시킨 후 분말화함으로써, 항산화와 혈압강하의 기능성 및 맛과 향 면에서의 기호성이 보다 향상된, 새로운 분말 청국장 조성물을 제공하는 것이다. Accordingly, an object of the present invention, by fermenting Bacillus licheniformis B1 strain (KCTC 0755BP) as a seed in a mixture of the soybean, barley, mugwort, kelp, which is increased, and then powdered, antioxidant and blood pressure It is to provide a new powder Cheonggukjang composition with improved functionality and palatability in terms of taste and aroma.
본 발명은 증자된 대두, 보리, 쑥, 다시마를 혼합하여 청국장 발효시키는 단 계; 상기 대두, 보리, 쑥, 다시마 혼합물의 청국장 발효과정 중 단백질 분해효소의 활성 변화, pH 변화 및 갈변물질의 생성정도를 조사하여, 보리, 쑥, 다시마, 대두가 혼합되었을 때에도 청국장 발효가 일어나는지 여부를 확인하는 단계; 상기 혼합 분말 청국장 조성물의 기능성을 알아보기 위하여 그 항산화도 및 혈압강하효과를 측정하고, 특히 혈압강하효과와 관련하여 상기 혼합 분말 청국장 조성물에 안지오텐신 전환효소 저해 펩타이드가 존재하는지를 확인하는 단계; 및 혼합 분말 청국장 조성물의 기호성을 알아보기 위하여, 일반 대두 분말 청국장을 비교대상으로 하여 맛과 향에 대한 선호도를 조사하는 단계로 구성된다.The present invention comprises the step of mixing fermented soybeans, barley, mugwort, kelp mixed with soybeans; During the fermentation process of the soybean, barley, mugwort and kelp mixtures, the changes of protease activity, pH and the production of browning material were investigated, and whether or not the fermentation of the soybeans occurred even when barley, mugwort, kelp and soybean were mixed. Confirming; Measuring the antioxidant activity and blood pressure lowering effect to check the functionality of the mixed powder Cheonggukjang composition, and in particular, checking whether an angiotensin converting enzyme inhibitory peptide is present in the mixed powder Cheonggukjang composition in relation to the blood pressure lowering effect; And in order to determine the palatability of the mixed powder Cheonggukjang composition, the general soybean powder consists of a step of examining the taste and flavor preferences for comparison.
본 발명의 분말 청국장 조성물은, 분말 청국장 제조에 있어서, 증자된 대두, 보리 분말, 쑥 분말, 다시마 분말의 혼합물에 바실러스 리케니포르미스(Bacillus licheniformis) B1 균주(KCTC 0755BP)의 배양액을 접종하여 발효시킨 후 얻어진 발효산물을 건조한 후 분말화하여 제조됨을 특징으로 하는 것이다.Powder Cheonggukjang composition of the present invention, In the production of powder Cheonggukjang, the fermentation product obtained after inoculating and fermenting a culture of Bacillus licheniformis B1 strain (KCTC 0755BP) to a mixture of cooked soybean, barley powder, mugwort powder and kelp powder It is characterized by being manufactured by powdering.
좀 더 구체적으로는, 본 발명의 분말 청국장 조성물은, 증자된 대두 85~95 중량부, 보리 분말 5~10 중량부, 쑥 분말 1~5 중량부, 다시마 분말 0.1~2.0 중량부를 혼합하여 얻은 혼합물에, 바실러스 리케니포르미스(Bacillus licheniformis) B1 균주의 배양액을 상기 혼합물 무게 대비 0.5~2 중량부 접종하여 40℃에서 3일간 발효시킨 후, 그 발효산물을 진공동결 건조한 후 분말화하여 제조됨을 특징으로 하는 것이다.More specifically, the powder Cheonggukjang composition of the present invention, a mixture obtained by mixing 85 to 95 parts by weight of soybean powder, 5 to 10 parts by weight of barley powder, 1 to 5 parts by weight of mugwort powder, and 0.1 to 2.0 parts by weight of kelp powder Inoculated with a culture medium of Bacillus licheniformis B1 strain 0.5 to 2 parts by weight relative to the weight of the mixture and fermented at 40 ℃ for 3 days, the fermentation product is vacuum-freeze dried and then powdered It is to be done.
가장 바람직하게는, 본 발명의 혈압강하 기능성 분말 청국장 조성물은, 증자된 대두 90 중량부, 보리 분말 7 중량부, 쑥 분말 2.5 중량부, 다시마 분말 0.5 중 량부를 혼합하여 얻은 혼합물에, 바실러스 리케니포르미스(Bacillus licheniformis) B1 균주의 배양액을 상기 혼합물 무게 대비 1 중량부 접종하여 40℃에서 3일간 발효시킨 후, 그 발효산물을 진공동결 건조한 후 분말화하여 제조됨을 특징으로 한다.Most preferably, the blood pressure lowering functional powder Cheonggukjang composition of the present invention, Bacillus richeni to the mixture obtained by mixing 90 parts by weight of soybean powder, 7 parts by weight of barley powder, 2.5 parts by weight of mugwort powder, 0.5 parts by weight of kelp powder, The culture solution of Bacillus licheniformis B1 strain is inoculated 1 part by weight based on the weight of the mixture and fermented at 40 ° C. for 3 days, and the fermentation product is vacuum-freeze-dried and powdered.
이 때, 대두는 통상적인 방법에 따라 증자하여 사용하며, 보리와 쑥은 물로 깨끗이 닦아 건조한 후 분말화하여 사용한다. 다시마 역시 물에 충분히 불려 소금기를 제거하고 건조한 후 분말화하여 사용한다. 또한, 본 발명에서 종균으로 사용된 바실러스 리케니포르미스(Bacillus licheniformis) B1 균주 (KCTC 0755BP)는 본 발명자가 출원번호 제2000-18724호로 특허출원하여 등록 제0368183호로 특허받은 균주이다.At this time, the soybean is used by increasing the amount according to a conventional method, barley and wormwood is wiped clean with water, dried and then used as a powder. Kelp is also soaked in water to remove salt, dried and powdered. In addition, Bacillus licheniformis B1 strain (KCTC 0755BP) used as a spawn in the present invention is a strain that the inventors have applied for a patent application No. 2000-18724 and registered as a patent No. 0368183.
본 발명의 분말 청국장 조성물은, 이미 발효시킨 대두(또는 청국장)에 단순히 천연소재의 분말 또는 추출액을 혼합하여 얻는 종래의 청국장 조성물과 달리, 대두, 보리, 쑥, 다시마의 혼합물 자체를 청국장 발효시켜 얻는 것을 특징으로 하는 신규한 청국장 조성물이다. 본 발명에서는, 실제로 이러한 대두, 보리, 쑥, 다시마 혼합물의 청국장 발효가 가능한가를 알아보기 위해 상기 혼합물의 청국장 발효과정 중 단백질 분해효소의 활성 변화, pH 변화 및 갈변물질의 생성정도를 조사하였으며, 그 결과 단백질분해효소의 활성은 발효시작 하루만에 최대치에 이르고, pH는 발효시작 2일만에 8.4까지 증가하며, 당과 아미노산에 의해 생성되는 갈변물질은 초기에 비해 20배 이상 증가함을 확인함으로써, 대두, 보리, 쑥, 다시마를 혼합하여도 청국장의 제조가 가능함을 확인하였다. Powdered soybean paste composition of the present invention is obtained by fermenting a mixture of soybean, barley, mugwort and kelp itself, in contrast to the conventional cheongukjang composition obtained by simply mixing a natural powder or extract with fermented soybean (or Cheonggukjang). It is a novel Cheonggukjang composition. In the present invention, in order to determine whether the soybean, barley, mugwort, and kelp mixtures can be fermented in Chunggukjang, the activity change of proteolytic enzyme, pH change, and the production of browning material were investigated during the fermentation process. As a result, the activity of protease reached its maximum after one day of fermentation, the pH increased to 8.4 after two days of fermentation, and the browning material produced by sugar and amino acid increased more than 20 times compared to the beginning. Soybean, barley, mugwort, kelp mixture was confirmed that the production of Cheonggukjang.
또한, 본 발명의 분말 청국장 조성물은 항산화 및 혈압강하효과의 기능성을 나타내는 우수한 청국장 조성물이다. 특히, 본 발명의 분말 청국장 조성물은 혈압강하효과와 관련하여 안지오텐신 전환효소를 저해하는 펩타이드 성분으로 리신-프롤린(Lys-Pro)을 함유한다. 본 발명에서는, 이의 확인을 위해 에탄올과 메탄올에 본 발명의 분말 청국장 조성물을 녹인 후 DPPH(1,1-diphenyl-2-picrylhydrazyl)를 이용하여 항산화도를 측정하였으며, 고혈압 환자에게 본 발명의 분말 청국장 조성물을 1회 경구투여한 뒤 2시간 경과 후 수축기 혈압 및 이완기 혈압의 변화를 측정하고, 다시 한달 간 복용시킨 뒤 수축기 혈압 및 이완기 혈압의 변화를 측정하여 혈압강하효과가 있는지를 조사하였다. 그 결과, 항산화도의 경우, 본 발명의 분말 청국장 조성물은 그 농도를 각각 0.2에서 1%(w/v)로 증가시킬수록 항산화도를 농도의존적으로 증가시켰고, 혈압강하효과의 경우에는, 이의 경구투여 후 2시간 뒤 고혈압 환자의 평균 수축기 혈압을 151 mmHg에서 140 mmHg로, 그리고 한달 간 복용시킨 후에는 고혈압 환자의 평균 수축기 혈압을 145 mmHg에서 130 mmHg로 떨어뜨려, 매우 뛰어난 항산화 및 혈압강하 효과를 나타냄을 확인하였다. 더 나아가, 본 발명에서는 본 발명의 분말 청국장 조성물에 안지오텐신 저해 펩타이드 성분이 존재하는지를 확인하기 위해 HPLC 분리 실험을 실시하였으며, 그 결과 7번 피크에서 32.1μM의 안지오텐신 전환효소 활성 저해효과(IC50)를 나타내는 리신-프롤린(Lys-Pro) 성분을 분리하였다.In addition, the powder Cheonggukjang composition of the present invention is an excellent Cheonggukjang composition showing the functionality of the antioxidant and blood pressure lowering effect. In particular, the powder Cheonggukjang composition of the present invention contains lysine-proline (Lys-Pro) as a peptide component that inhibits angiotensin converting enzyme in relation to the hypotensive effect. In the present invention, for the confirmation thereof, after dissolving the powder Cheonggukjang composition of the present invention in ethanol and methanol, the antioxidant degree was measured using DPPH (1,1-diphenyl-2-picrylhydrazyl), and the powder Cheonggukjang of the present invention to hypertensive patients After 2 hours of oral administration of the composition, the change in systolic and diastolic blood pressure was measured, and after taking it for another month, the change in systolic and diastolic blood pressure was measured to determine whether there was a blood pressure lowering effect. As a result, in the case of the antioxidant degree, the powder Cheonggukjang composition of the present invention increased the concentration of antioxidant as the concentration was increased from 0.2 to 1% (w / v), respectively, and in the case of blood pressure lowering effect, Two hours after administration, the average systolic blood pressure of hypertensive patients was reduced from 151 mmHg to 140 mmHg, and after one month, the average systolic blood pressure of hypertensive patients was dropped from 145 mmHg to 130 mmHg. It confirmed that it was shown. Furthermore, in the present invention, HPLC separation experiments were conducted to determine whether an angiotensin inhibitory peptide component is present in the powdered Cheonggukjang composition of the present invention, and as a result, an angiotensin converting enzyme activity inhibitory effect (IC 50 ) of 32.1 μM at
또 한편, 본 발명의 청국장 조성물은 사람들이 보다 섭취하기 쉽도록 대두에 보리, 쑥, 다시마를 혼합하여 발효시킨 후 '분말' 형태로 제조한 것으로, 특히 맛 과 향에 있어 뛰어난 관능성을 나타내는 유용한 식품이다. 실제로 이를 입증하기 위해 맛과 향에 대한 선호도를 조사한 결과, 보리, 쑥, 다시마가 포함된 본 발명의 혼합 분말 청국장 조성물이 일반 대두 분말 청국장보다 t 검정으로 유의적으로 높음을 보여 기호성이 매우 뛰어난 우수한 식품임을 확인하였다.On the other hand, the Cheonggukjang composition of the present invention was prepared in the form of 'powder' after fermenting barley, mugwort, and kelp on soybeans for easier ingestion, and especially useful for showing excellent sensory taste and aroma. It is food. In order to prove this fact, the result of examining preference for taste and aroma shows that the mixed powder Cheonggukjang composition of the present invention containing barley, mugwort and kelp is significantly higher than the general soybean powder Cheonggukjang with t test, and has excellent palatability. It was confirmed that the food.
따라서 이상에서 알 수 있는 바와 같이, 본 발명은 증자된 대두, 보리, 쑥, 다시마의 혼합물에 바실러스 리케니포르미스(Bacillus licheniformis) B1 (KCTC 0755BP) 균주의 배양액을 접종하여 발효시킨 후 얻어진 발효산물을 건조 및 분말화하여 제조함으로써, 종래의 일반 대두 청국장에 비하여, 특히 항산화 및 혈압강하의 기능성이 강화되고, 또한 맛과 향 면에서의 기호성이 향상되어 생청국장이나 일반 대두 분말 청국장을 먹기 힘든 사람도 부담없이 간편하게 복용할 수 있는, 새로운 혈압강하 기능성 분말 청국장 조성물을 제공하므로, 식품 및 의약산업상 매우 유용한 발명이다. Therefore, as can be seen from the above, the present invention is fermented product obtained after fermentation by inoculating the culture of Bacillus licheniformis B1 (KCTC 0755BP) strain in a mixture of cooked soybean, barley, mugwort, kelp It is produced by drying and powdering, so that compared to the conventional soybean chungkukjang, the antioxidant and blood pressure lowering function is enhanced, and the taste and flavor in terms of taste and flavor are improved. Since it provides a new blood pressure lowering functional powder Cheonggukjang composition that can be easily taken casually, it is a very useful invention in the food and pharmaceutical industry.
이하, 본 발명의 구성을 실시예 및 실험예를 들어 보다 상세하게 설명하나, 본 발명의 권리범위가 이에 한정되는 것은 아니다.Hereinafter, the configuration of the present invention will be described in more detail with reference to Examples and Experimental Examples, but the scope of the present invention is not limited thereto.
[실시예 1: 본 발명의 분말 청국장 조성물의 제조]Example 1: Preparation of Powder Cheonggukjang Composition of the Present Invention
쌀보리, 다시마, 대두는 식품매장에서 구입하였고, 쑥은 인진쑥을 한약방에서 구입하였다. 보리, 쑥은 물로 깨끗이 닦아 실온에서 건조하였으며, 다시마는 물에 충분히 불려 소금기를 제거한 후 오븐에서 건조하였다. 건조된 보리, 쑥, 다시 마는 각각 분쇄한 후 오토클레이브(autoclave) 하였다. 대두는 12시간 동안 정수된 물에 침지하고, 121℃에서 50분간 증자한 다음, 60℃로 냉각하였다. 상기 증자된 대두 90 중량부에 보리 분말 7 중량부, 쑥 분말 2.5 중량부, 다시마 분말 0.5 중량부를 혼합하였다. 상기 혼합물 1kg에 바실러스 리케니포르미스(Bacillus licheniformis) B1 균주(KCTC 0755BP) 배양액을 상기 혼합물 무게 대비 1 중량부 만큼 접종하여, 40℃ 인큐베이터 속에서 발효시켰다(이재중, 조창훈, 김지연, 이동석, 김한복. 2001. Bacillus licheniformis B1에 의한 청국장 및 간장 발효. 미생물학회지 35, 296-301). 3일간 발효 후 발효산물을 진공동결 건조하여 분말화 함으로써 본 발명의 분말 청국장 조성물을 제조하였다.Rice barley, kelp, and soybeans were purchased from food stores, and wormwood was purchased from Injin mugwort in Chinese medicine. Barley and wormwood were wiped clean with water and dried at room temperature. Kelp was soaked in water, and after removing salt, it was dried in an oven. The dried barley, mugwort, and kelp were crushed and then autoclaved. Soybeans were soaked in purified water for 12 hours, steamed at 121 ° C. for 50 minutes and then cooled to 60 ° C. 7 parts by weight of barley powder, 2.5 parts by weight of mugwort powder, and 0.5 parts by weight of kelp powder were mixed with 90 parts by weight of the cooked soybean. Bacillus licheniformis B1 strain (KCTC 0755BP) culture solution was inoculated in 1 kg of the mixture by 1 part by weight, and fermented in an incubator at 40 ° C. (Lee, Jae-Joong, Cho Chang-hoon, Kim Ji-yeon, Lee Dong-seok, Kim Han-bok). 2001. Fermented Chungkookjang and Soy Sauce by Bacillus licheniformis B1, Journal of Microbiology 35, 296-301). After fermentation for 3 days, the fermented product was vacuum-freeze-dried to powder to prepare a powder Cheonggukjang composition of the present invention.
[실시예 2: 본 발명의 분말 청국장 조성물의 청국장 발효 여부의 확인][Example 2: Confirmation of fermentation of Cheonggukjang of the powder Cheonggukjang composition of the present invention]
쑥 등은 항균효과가 있어, 쑥의 추출물을 이용할 경우 바실러스균의 증식을 억제할 수도 있다는 보고가 있으므로(김영숙 외 3인. 1994. 쑥의 열수추출물과 주요 향기성분이 세균의 생육에 미치는 영향. 한국영양식량학회지 23, 994-1000), 본 발명에서와 같이 보리, 쑥, 다시마, 대두를 혼합하여 사용할 때에도 청국장 발효가 제대로 일어나는지 여부를 확인하고자 하였다. 이 때, 청국장 발효의 기준은 대두 표면의 색깔이 갈색으로 바뀌고, 암모니아 냄새가 나며, 점질성 물질이 생기는 것으로 하여, 하기와 같은 실험을 실시하였다.Mugwort has antimicrobial effect, and it is reported that the extract of mugwort may inhibit the growth of Bacillus bacteria (Kim Young-suk et al. 1994. The effect of hot water extract and major fragrance components of mugwort on the growth of bacteria. Korean Journal of Nutrition and Nutrition 23, 994-1000), when the barley, mugwort, kelp, soybeans are mixed and used as in the present invention, the fermentation of Cheonggukjang occurs. At this time, the standard of the fermentation of Cheonggukjang was that the color of the soybean surface turned brown, smelled of ammonia, and viscous substance was produced.
실험예 1: 단백질분해효소의 활성측정Experimental Example 1 Determination of Activity of Protease
상기 실시예 1에서, 본 발명 분말 청국장 조성물의 청국장 발효과정 중 발효시간에 따른 단백질 분해효소의 활성변화를 측정하기 위하여, 스킴 밀크(skim milk) 한천배지를 이용하여 다음과 같은 실험을 진행하였다. 즉, 발효시작부터 4일까지 하루에 한번씩 20 g을 덜어 진공동결 건조하여 분말을 제조하였다. 그 중 0.2 g을 5배 부피의 증류수에 넣은 후 4℃, 14,000×g 에서 10분간 원심분리하였다. 스킴 밀크(Skim milk) 한천배지에 구멍을 뚫고 상층액 5 ㎕를 넣고 37℃ 인큐베이터에 15시간 두었다. 단백질 분해효소의 활성은 배지의 투명환의 지름을 측정하여 결정하였다. 이 때, 배지에서 균주가 자라지 못하도록 0.1% NaN3를 첨가하였다.In Example 1, in order to measure the change in the activity of protease according to the fermentation time during the fermentation process of the chungkukjang composition of the present invention, the following experiment was performed using a skim milk agar medium. That is, the powder was prepared by vacuum freeze drying by taking 20 g once a day from the beginning of fermentation. 0.2 g of the same was added to a 5-fold volume of distilled water and centrifuged at 4 DEG C and 14,000 x g for 10 minutes. A hole was made in the skim milk agar medium and 5 μl of the supernatant was placed in a 37 ° C. incubator for 15 hours. The activity of the protease was determined by measuring the diameter of the clear ring of the medium. At this time, 0.1% NaN 3 was added so that the strain did not grow in the medium.
그 결과, 도 1에 나타낸 바와 같이, 효소활성은 발효시작 하루만에 14 mm의 투명환을 보여 최대치에 이르렀고, 그 후에는 12 mm 내외의 투명환을 보이는 등 약간 떨어진 상태로 일정수준을 유지하였다. As a result, as shown in Figure 1, the enzyme activity reached a maximum value of 14 mm transparent ring in one day after the start of fermentation, and then maintained a constant level slightly apart, showing a transparent ring of about 12 mm. .
실험예 2: pH의 측정Experimental Example 2: Measurement of pH
상기 실시예 1에서, 본 발명 분말 청국장 조성물의 청국장 발효과정 중 발효시간에 따른 pH의 변화를 측정하기 위해, 발효 시작부터 4일까지 하루에 한 번씩 20 g을 덜어 진공동결 건조하여 분말을 제조하였다. 그 중 0.2 g을 5배 부피의 증류수에 넣은 후 4℃, 14,000×g 에서 10분간 원심분리하여 상층액을 얻었다. 상층액의 pH를 pH 측정기(pH meter)를 사용하여 결정하였다.In Example 1, in order to measure the pH change according to the fermentation time during the fermentation process of the chungkukjangjang composition of the present invention powder, 20g once a day from the start of the fermentation to a freeze-dried vacuum was dried to prepare a powder . 0.2 g was added to a 5-fold volume of distilled water, followed by centrifugation at 4 DEG C and 14,000 x g for 10 minutes to obtain a supernatant. The pH of the supernatant was determined using a pH meter.
그 결과, 도 2에 나타낸 바와 같이, 증자대두의 자체 pH는 6.8이었으나, 상 기 증자대두에 보리 분말, 쑥 분말, 및 다시마 분말을 혼합하여 청국장 발효시킨 2일째에는 pH가 8.4까지 증가하였다. 이는 대두의 단백질이 아미노산, 암모니아로 분해되면서 pH가 증가한다는 기존의 보고와 부합하는 것이었다(이재중 외 2인. 1999. Bacillus licheniformis B1에 의한 청국장 및 간장 발효. 미생물학회지 35, 296-301).As a result, as shown in FIG. 2, the pH of the cooked soybean was 6.8, but the pH of the cooked soybean was mixed with barley powder, mugwort powder, and kelp powder to increase the pH to 8.4 on the second day of fermentation. This was in line with previous reports that the soy protein was decomposed into amino acids and ammonia to increase the pH (Lee Jae-Joong et al., 1999. Cheonggukjang and Soybean Fermentation by Bacillus licheniformis B1. Korean Journal of Microbiology 35, 296-301).
실험예 3: 갈변도의 측정Experimental Example 3: Measurement of Browning Degree
갈변물질의 생성은 청국장이 제대로 만들어지는지 여부를 결정할 수 있는 대표적인 지표라고 할 수 있다. 따라서, 상기 실시예 1에서, 본 발명 분말 청국장 조성물의 청국장 발효과정 중 발효시간에 따른 갈변도의 변화를 측정하기 위해, 발효 시작부터 4일까지, 하루에 한 번씩 20 g을 덜어 진공동결 건조하여 분말을 제조하였다. 그 중 0.2 g을 5배 부피의 증류수에 넣은 후 4℃, 14,000×g 에서 10분간 원심분리하여 상층액을 얻은 다음, 상기 상층액의 흡광도를 각각 390, 500 nm에서 측정하여 갈변도를 결정하였다.The production of browning substance is a representative indicator that can determine whether Cheonggukjang is properly made. Therefore, in Example 1, in order to measure the change in browning degree according to the fermentation time of the fermentation process of the powdered soybean paste of the present invention, from the start of fermentation to 4 days, take 20 g once a day by vacuum freeze drying Powder was prepared. 0.2 g of the obtained solution was added to a 5-fold volume of distilled water, followed by centrifugation at 4 ° C. and 14,000 × g for 10 minutes to obtain a supernatant. The absorbance of the supernatant was measured at 390 and 500 nm, respectively, to determine browning degree. .
그 결과, 도 3에 나타낸 바와 같이, 390 nm에서는 발효시작 3일만에 흡광도가 1.1에서 19까지 약 19배 증가하였으며, 500 nm에서는 도 4에서 알 수 있는 바와 같이, 발효시작 3일만에 1.0에서 8.0까지 약 8배 증가하였다. As a result, as shown in Figure 3, the absorbance increased about 19 times from 1.1 to 19 at 3 days after the start of fermentation at 390 nm, 1.0 to 8.0 at 3 days after the start of fermentation at 500 nm. It increased by about 8 times.
이상, 상기 결과들로부터 본 발명에서와 같이 쑥 추출물이 아닌 쑥 분말을, 보리 분말, 다시마 분말과 함께 청국장 제조에 이용하여도 기존의 보고와 달리 청 국장 발효가 정상적으로 이루어지며, 오히려 청국장 향의 기호도를 증진시킴을 확인할 수 있었다.From the above results, even when using the mugwort powder instead of the mugwort extract as in the present invention, barley powder, kelp powder with the production of Cheonggukjang, unlike the previous report, the fermentation of the Cheonggukjang is made normally, rather the preference of the Cheonggukjang flavor It can be confirmed that it promotes.
[실시예 3: 본 발명 청국장 조성물의 기능성 확인][Example 3: Functional Check of the Cheonggukjang Composition of the Present Invention]
본 발명 분말 청국장 조성물의 기능성을 확인하기 위하여, 상기 실시예 2에서 단백질 분해효소의 활성변화 및 갈변물질의 생성정도를 측정한 것과 함께 항산화도 및 혈압강하효과를 하기와 같이 조사하였다. In order to confirm the functionality of the powder Chunggukjang composition of the present invention, the antioxidant activity and blood pressure lowering effect were investigated as well as the activity change of the protease and the production of browning substance in Example 2 as described below.
실험예 4: 항산화도의 결정Experimental Example 4: Determination of Antioxidant Degree
상기 실시예 1에서 제조된 본 발명의 분말 청국장 조성물을 100% 에탄올과 메탄올에 각각 0.2, 0.5, 1.0 %(w/v)가 되게끔 녹인 후 12시간 동안 실온에 방치하고, 상기의 각 에탄올과 메탄올 추출액을 4℃, 12,000×g 에서 원심분리하여 상층액을 얻었다. 항산화도는 DPPH (1,1-dipheyl-2-picrylhydrazyl, Sigma, St. Louis, USA) 방법을 이용, 517 nm에서 흡광도 감소를 측정하였다(Hirota, A., S. Taki, S. Kawaii, M. Yano, and N. Abe. 2000. 1,1-dipheyl-2-picrylhydrazyl radical-scavenging compounds from soybean miso and antiproliferative activity of isoflavones from soybean miso toward the cancer lines. Biosci. Biotechnol. Biochem. 64, 1038-1040). 에탄올이나 메탄올 추출액을 DPPH와 섞어준 후, 스펙트로포토미터(spectrophotometer; UVICON 930, Kontron Instruments, Denver, USA)의 시간추적(time drive) 기능을 이용하여 초기반응부터 30분간 항산화도의 키네틱스(kinetics)를 추적 결정하였다.The powder Cheonggukjang composition of the present invention prepared in Example 1 was dissolved in 100% ethanol and methanol so as to be 0.2, 0.5, 1.0% (w / v), respectively, and left at room temperature for 12 hours. The methanol extract was centrifuged at 12,000 x g at 4 ° C to obtain a supernatant. Antioxidant levels were measured for absorbance reduction at 517 nm using DPPH (1,1-dipheyl-2-picrylhydrazyl, Sigma, St. Louis, USA) method (Hirota, A., S. Taki, S. Kawaii, M). Yano, and N. Abe. 2000. 1,1-dipheyl-2-picrylhydrazyl radical-scavenging compounds from soybean miso and antiproliferative activity of isoflavones from soybean miso toward the cancer lines.Biosci.Biotechnol.Biochem . 64, 1038-1040 ). After mixing the ethanol or methanol extract with DPPH, using the time drive function of spectrophotometer (UVICON 930, Kontron Instruments, Denver, USA), the kinetics of antioxidant activity for 30 minutes from the initial reaction ) Was followed up.
그 결과를 도 5에 나타내었다. 도 5에서, 에탄올과 메탄올에 녹인 본 발명의 분말 청국장 조성물의 농도를 각각 0.2 에서 1.0 %(w/v)로 증가시킬수록 농도의존적으로 항산화도가 증가함을 알 수 있었다. 특히, 메탄올에 1.0 %(w/v)의 분말 청국장 조성물을 녹였을 때 항산화도가 가장 높았다. 이러한 결과는 에탄올 추출물의 항산화도가 메탄올 추출물의 항산화도 보다 더 높게 나타난 일반 대두 발효 분말의 경우(이재중 외 4인. 2001. 분말청국장에서 알코올로 추출한 물질의 항산화능. 미생물학회지 37, 177-181)와는 대조적인 것이었다. 따라서, 이로부터 보리, 쑥, 다시마에 포함되어 있는 항산화 물질은 메탄올에 더 잘 용해될 가능성이 있을 것으로 사료되었다.The results are shown in FIG. In FIG. 5, it can be seen that as the concentration of the powder Cheonggukjang composition of the present invention dissolved in ethanol and methanol was increased from 0.2 to 1.0% (w / v), the antioxidant degree increased depending on the concentration. In particular, 1.0% (w / v) of the powder Cheonggukjang composition in methanol was the highest antioxidant. These results indicate that in the case of general soybean fermented powder, the antioxidant level of ethanol extract was higher than that of methanol extract (Jae-Joong Lee et al., 2001. Antioxidant Activity of Alcohol Extracted from Cheonggukjang, Korean Journal of Microbiology 37, 177-181 In contrast to). Therefore, it is thought that antioxidants contained in barley, mugwort and kelp may be better dissolved in methanol.
실험예 5: 혈압강하효과의 조사Experimental Example 5: Investigation of blood pressure lowering effect
(1) 본 발명 분말 청국장 조성물의 혈압강하효과를 조사하기 위하여, 먼저 혈압이 정상인 지원자 3명과 고혈압을 나타내는 지원자 3명을 대상으로, 상기 실시예 1에서 제조된 본 발명의 분말 청국장 조성물을 각각 20 g씩 섭취하게 한 후, 자동혈압측정계(Omron R4 model, Omron Corporation, Tokyo, Japan)을 이용하여 상기 분말의 복용전과 복용 2시간 경과 후의 혈압을 각각 개인당 2회씩 측정하여 평균값을 취하였다. 그 결과를 도 6a에 나타내었다. 본 발명의 분말 청국장 조성물은 소금을 전혀 포함하지 않는 것으로, 실험 결과, 정상인 군에서는 혈압변화가 거의 일어나지 않았으나(데이터 미제시), 고혈압 군에서는 지원자 3명의 평균 수축기 혈압 이 151 mmHg에서 복용 후 140 mmHg으로 떨어졌고, 평균 이완기 혈압은 117 mmHg에서 복용 후 115 mmHg로 큰 차이를 보이지 않았다(도 6a 참조). (1) In order to investigate the blood pressure lowering effect of the powder Cheonggukjang composition of the present invention, first, three volunteers having normal blood pressure and three volunteers exhibiting hypertension, each of the powder Cheonggukjang composition of the present invention prepared in Example 1 After ingestion by g, the blood pressure was measured twice per person before and after taking 2 hours after taking the powder by using an automatic blood pressure monitor (Omron R4 model, Omron Corporation, Tokyo, Japan). The results are shown in Figure 6a. The powder-cheonggukjang composition of the present invention does not contain any salt. As a result of the experiment, blood pressure change hardly occurred in the normal group (data not shown), but in the hypertension group, the average systolic blood pressure of three volunteers was 140 mmHg after taking at 151 mmHg. The average diastolic blood pressure did not show a significant difference from 115 mgHg after taking at 117 mmHg (see FIG. 6A).
(2) 다시, 20-50대의 고혈압 환자 지원자 중 남자 10명과 여자 11명의 총 21명을 대상으로, 상기 실시예 1에서 제조된 본 발명의 분말 청국장 조성물을 한달 간 매일 20 g씩 점심식사 2시간 후에 복용케 하고, 자동혈압측정계(Omron R4 model, Omron Corporation, Tokyo, Japan)을 이용하여 상기 분말의 복용전과 한달 간 복용 후의 혈압을 각각 개인당 2회씩 측정하여 평균값을 취하였다. 그 결과, 도 6b에 나타낸 바와 같이, 평균 수축기 혈압은 145 mmHg에서 한달 간 복용 후 130 mmHg로 떨어졌으며, 평균 이완기 혈압은 100 mmHg에서 한달 간 복용 후 92 mmHg로 떨어졌다. (2) Again, for a total of 21 males and 10 females among the 20-50 volunteers of hypertension patients, 20 hours each day for 20 hours each month for 20 g of the powder Cheonggukjang composition of the present invention prepared in Example 1 After taking, the blood pressure was measured twice per person before and after taking the powder by using an automatic blood pressure monitor (Omron R4 model, Omron Corporation, Tokyo, Japan) and the average value was taken. As a result, as shown in Fig. 6b, the average systolic blood pressure dropped from 145 mmHg to 130 mmHg after one month, and the mean diastolic blood pressure dropped from 100 mmHg to 92 mmHg after one month.
이와 같이 복용 후 2시간 만에 평균 수축기 혈압이 10 mmHg 떨어지고, 한달 간 복용 후에는 평균 수축기 혈압이 15 mmHg 떨어진 결과로부터, 본 발명의 분말 청국장 조성물이 매우 탁월한 혈압강하효과를 나타냄을 알 수 있었다.As a result, the average systolic blood pressure dropped by 10 mmHg within 2 hours after taking, and the average systolic blood pressure dropped by 15 mmHg after taking for one month.
실험예 6: 안지오텐신 전환효소 저해 펩타이드 성분의 확인Experimental Example 6: Identification of angiotensin converting enzyme inhibitory peptide component
안지오텐신 전환효소는 안지오텐신 Ⅱ를 형성함으로써 혈압을 높이게 되는데, 몇몇 펩타이드는 이러한 안지오텐신 전환효소의 활성을 저해함으로써 혈압상승을 막는다. 따라서, 본 발명의 분말 청국장 조성물에도 안지오텐신 저해 펩타이드가 존재하는지를 확인하기 위하여, 상기 실시예 1에서 제조된 분말 청국장 조성물을 HPLC 분리하였다. 이 때, 칼럼은 코스모실 5C18-ARⅡ(Cosmosil 5C18-ARⅡ)를 사용하였고, 용매는 CH3CN을 초기 2%에서 마지막 35% 까지 농도구배(gradient)를 주어 이용하였으며, 유속(flow rate)은 0.4㎖/min으로 조정하였다. Angiotensin converting enzymes raise blood pressure by forming angiotensin II, and some peptides prevent the elevation of blood pressure by inhibiting the activity of these angiotensin converting enzymes. Therefore, in order to confirm whether the angiotensin inhibitory peptide is present in the powder Chungkookjang composition of the present invention, the powder Chungkookjang composition prepared in Example 1 was separated by HPLC. At this time, the column was used Cosmosil 5C18-ARII (Cosmosil 5C18-ARII), the solvent was used to give a gradient of CH 3 CN from the initial 2% to the last 35%, the flow rate (flow rate) Adjusted to 0.4 ml / min.
그 결과, 7번 피크의 아미노산 배열이 리신-프롤린(Lys-Pro)으로 판명되었고(도 7 참조), 상기 분리된 리신-프롤린(Lys-Pro) 성분의 안지오텐신 전환효소 활성 저해효과(IC50)를 조사한 결과, 32.1μM의 수치를 나타내었다. 또한 본 발명 분말 청국장 조성물 1g 중 리신-프롤린(Lys-Pro) 성분의 함량은 3.43 nmol로 결정되었다. 따라서, 상기 결과로부터 본 발명 분말 청국장 조성물의 주요 혈압강하 성분은 리신-프롤린(Lys-Pro) 펩타이드로 사료되었다.As a result, the amino acid sequence of
[실시예 4: 본 발명 분말 청국장 조성물의 기호성 확인][Example 4: Confirmation of palatability of the powder Chunggukjang composition of the present invention]
본 발명 분말 청국장 조성물의 기호성 향상정도를 알아보기 위하여, 관능 패널 11명을 대상으로 일반 대두 분말 청국장을 복용케 하고, 다시 30분 후에 상기 실시예 1에서 제조된 본 발명의 혼합 분말 청국장 조성물을 복용케 한 후, 각각의 선호도를 1에서 10점 범위에서 기록하도록 하였다. 그 다음 SPSS 통계 패키지 10.0(SPSS Ins., Chicago, Ⅰ11., USA)의 대응표본 t 검정 기능을 통해, 선호도를 통계적으로 검정하였다.In order to determine the degree of palatability improvement of the powder Chunggukjang composition of the present invention, the general soybean powder Cheonggukjang was taken to 11 sensory panels, and after 30 minutes, the mixed powder Cheonggukjang composition of the present invention was prepared. Each preference was recorded in the range of 1 to 10 points. The preferences were then statistically tested using the Matched t-test function of the SPSS Statistics Package 10.0 (SPSS Ins., Chicago, I11., USA).
그 결과, 일반 대두 분말 청국장의 선호도 평균은 4.2(10점 만점)였으며, 본 발명의 혼합 분말 청국장 조성물의 선호도 평균은 7.3(10점 만점)으로 나타났다. 또한, t 검정 결과, 본 발명의 혼합 분말 청국장 조성물이 일반 대두 분말 청국장보다 선호도 면에서 5% 유의수준에서, 유의적으로 높다는 것을 확인하였다. 따라 서, 생청국장이나 일반 분말 청국장을 먹기 힘든 사람에게는 본 발명의 보리, 쑥, 다시마가 포함되어 있는 혼합 분말 청국장 조성물이 맛이나, 향 면에서 복용하기에 부담없고, 간편할 것으로 사료되었다.As a result, the average soybean powder Cheonggukjang's preference average was 4.2 (out of 10 points), and the average preference of the mixed powder Cheonggukjang composition of the present invention was 7.3 (out of 10 points). In addition, as a result of the t test, it was confirmed that the mixed powder Cheonggukjang composition of the present invention was significantly higher at the 5% significance level in terms of preference than the general soybean powder Cheonggukjang. Therefore, it is thought that the mixed powder Cheonggukjang composition containing the barley, mugwort, and kelp of the present invention is easy to take in terms of taste and flavor, and is convenient for those who have difficulty in eating raw Cheonggukjang or general powder Cheonggukjang.
이상 상기 실시예를 통하여 명백히 설명한 바와 같이, 본 발명은 대두, 보리, 쑥, 다시마의 혼합물에 바실러스 리케니포르미스(Bacillus licheniformis) B1 (KCTC 0755BP) 균주의 배양액을 접종하여 발효시킨 후 얻어진 발효산물을 건조 및 분말화하여 제조함으로써, 종래의 일반 대두 청국장에 비하여, 특히 항산화 및 혈압강하의 기능성이 강화되고, 또한 맛과 향 면에서의 기호성이 향상되어 생청국장이나 일반 대두 분말 청국장을 먹기 힘든 사람도 부담없이 간편하게 복용할 수 있는, 새로운 혈압강하 기능성 분말 청국장 조성물을 제공하므로, 식품 및 의약산업상 매우 유용한 발명이다.As described above through the above examples, the present invention is a fermentation product obtained after the fermentation by inoculating the culture of Bacillus licheniformis B1 (KCTC 0755BP) strain in a mixture of soybean, barley, mugwort, kelp It is produced by drying and powdering, so that compared to the conventional soybean chungkukjang, the antioxidant and blood pressure lowering function is enhanced, and the taste and flavor in terms of taste and flavor are improved. Since it provides a new blood pressure lowering functional powder Cheonggukjang composition that can be easily taken casually, it is a very useful invention in the food and pharmaceutical industry.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040066868A KR100572031B1 (en) | 2004-08-24 | 2004-08-24 | powdered Chungkook-jang composition for hypotension |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040066868A KR100572031B1 (en) | 2004-08-24 | 2004-08-24 | powdered Chungkook-jang composition for hypotension |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20060018483A KR20060018483A (en) | 2006-03-02 |
| KR100572031B1 true KR100572031B1 (en) | 2006-04-17 |
Family
ID=37126101
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020040066868A KR100572031B1 (en) | 2004-08-24 | 2004-08-24 | powdered Chungkook-jang composition for hypotension |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100572031B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100787756B1 (en) | 2006-08-01 | 2007-12-24 | 김중만 | Culturing method of aspergillus oryzae and bacillus subtilis in the mixture of rice bran and soybean, and it's processing method |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100808060B1 (en) * | 2007-11-09 | 2008-02-28 | 한방발효법제 주식회사 | Microorganism having fermentation activity of cervi parvum cornu and process for the preparation of fermentation product of cervi parvum cornu using the same |
-
2004
- 2004-08-24 KR KR1020040066868A patent/KR100572031B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100787756B1 (en) | 2006-08-01 | 2007-12-24 | 김중만 | Culturing method of aspergillus oryzae and bacillus subtilis in the mixture of rice bran and soybean, and it's processing method |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20060018483A (en) | 2006-03-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101066459B1 (en) | An Enhanced Health Functional Schizandra extract Makgeolli and Process for Preparation thereof | |
| KR102048309B1 (en) | Composition for preventing, improving or treating thrombosis comprising extract of fermented Tenebrio molitor as effective component | |
| KR101399276B1 (en) | Method for producing short-ripened soy sauce and short-ripened soy sauce produced by same method | |
| KR100701336B1 (en) | A herb wine having roborant and aphrodisiac activity and a manufacturing method thereof | |
| KR101871169B1 (en) | New kimchi lactic acid bacteria Weissella cibaria MFST and composition using concentrated extract of Ziziphus jujuba seed | |
| KR100391819B1 (en) | A functional Doenjang preventing hypertension and kidney trouble and process for preparation thereof | |
| KR20080066115A (en) | The functional fermented products increased fibrinolytic activity and fermentation method thereof | |
| KR100572031B1 (en) | powdered Chungkook-jang composition for hypotension | |
| KR20110103186A (en) | Sause composition for natto and preparation method thereof | |
| KR20110120007A (en) | Fermented soymilk with high fructionality and sensory properties and the method thereof | |
| KR101524373B1 (en) | Beverage Composition for Treating Hangover | |
| CN110547441A (en) | Preparation method of germinated wheat soy sauce and product | |
| KR20170006812A (en) | Making method of beverage that improves the odor of natto using basil seed | |
| KR20160026171A (en) | Method for producing Makgeolli using Passion fruit | |
| KR100502490B1 (en) | Anchovy sauce with enhanced flavour and a method for producing the same | |
| KR20220054023A (en) | A composition for immune enhancement comprising benicasa hispida extract | |
| KR20040098612A (en) | Nutritional pap with fermented soybean powder and manufacturing method the same | |
| JP2021024858A (en) | Hypotensive composition | |
| JP2007091653A (en) | Medicinal composition, and medicine and health food containing the composition | |
| JP2020128355A (en) | Composition having ACE inhibitory activity | |
| KR20160048362A (en) | Method for producing fermented Orostachys japonica and Cudrania tricuspidata mixture with increased antioxidant activity | |
| KR100342698B1 (en) | Production Granular Tea using Artemisia Iwayomogi | |
| KR20040087654A (en) | Schizandra chinensis baillon drink | |
| KR20180026428A (en) | Soybean Paste and Soybean Paste Powder and Soybean Paste Pill Comprising Blackbean Meju, Artemisia annua or Green Tea and Bamboo Salt and Manufacturing Method There of | |
| KR0158701B1 (en) | Manufacture of natto containing ginseng |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20130514 Year of fee payment: 8 |
|
| FPAY | Annual fee payment |
Payment date: 20140430 Year of fee payment: 9 |
|
| LAPS | Lapse due to unpaid annual fee |