KR100606241B1 - Preparation Methods of Chungkukjang and Liquid Chungkukjang Containing Red Ginseng with Enhanced Functionality of Anti-diabetes - Google Patents
Preparation Methods of Chungkukjang and Liquid Chungkukjang Containing Red Ginseng with Enhanced Functionality of Anti-diabetes Download PDFInfo
- Publication number
- KR100606241B1 KR100606241B1 KR1020040110028A KR20040110028A KR100606241B1 KR 100606241 B1 KR100606241 B1 KR 100606241B1 KR 1020040110028 A KR1020040110028 A KR 1020040110028A KR 20040110028 A KR20040110028 A KR 20040110028A KR 100606241 B1 KR100606241 B1 KR 100606241B1
- Authority
- KR
- South Korea
- Prior art keywords
- red ginseng
- cheonggukjang
- hours
- fermentation
- diabetic
- Prior art date
Links
- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 102
- 239000007788 liquid Substances 0.000 title abstract description 33
- 206010012601 diabetes mellitus Diseases 0.000 title description 43
- 238000002360 preparation method Methods 0.000 title description 4
- 238000004519 manufacturing process Methods 0.000 claims abstract description 20
- 230000003178 anti-diabetic effect Effects 0.000 claims abstract description 15
- 230000000694 effects Effects 0.000 claims abstract description 15
- 239000003472 antidiabetic agent Substances 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 32
- 244000068988 Glycine max Species 0.000 claims description 25
- 238000000855 fermentation Methods 0.000 claims description 25
- 230000004151 fermentation Effects 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 23
- 230000008569 process Effects 0.000 claims description 18
- 239000000843 powder Substances 0.000 claims description 16
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 13
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 241000194108 Bacillus licheniformis Species 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 239000002244 precipitate Substances 0.000 claims description 4
- 239000004576 sand Substances 0.000 claims description 4
- 239000004575 stone Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 241000304886 Bacilli Species 0.000 claims description 2
- 238000005273 aeration Methods 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 239000008188 pellet Substances 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 claims 1
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 235000005911 diet Nutrition 0.000 description 39
- 230000037213 diet Effects 0.000 description 27
- 240000004371 Panax ginseng Species 0.000 description 19
- 235000008434 ginseng Nutrition 0.000 description 19
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 18
- 235000003140 Panax quinquefolius Nutrition 0.000 description 18
- 241000700159 Rattus Species 0.000 description 14
- 230000000378 dietary effect Effects 0.000 description 13
- 230000035622 drinking Effects 0.000 description 12
- 210000002700 urine Anatomy 0.000 description 12
- 235000020188 drinking water Nutrition 0.000 description 11
- 239000003651 drinking water Substances 0.000 description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 10
- 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 10
- 239000008103 glucose Substances 0.000 description 10
- 210000004369 blood Anatomy 0.000 description 9
- 239000008280 blood Substances 0.000 description 9
- 150000002632 lipids Chemical class 0.000 description 9
- 210000002966 serum Anatomy 0.000 description 9
- 238000002835 absorbance Methods 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- 210000001519 tissue Anatomy 0.000 description 7
- 235000018823 dietary intake Nutrition 0.000 description 6
- 229940088598 enzyme Drugs 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 230000008859 change Effects 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 5
- 108010023302 HDL Cholesterol Proteins 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 230000029142 excretion Effects 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 230000007935 neutral effect Effects 0.000 description 4
- 235000021590 normal diet Nutrition 0.000 description 4
- 239000012086 standard solution Substances 0.000 description 4
- ZSJLQEPLLKMAKR-GKHCUFPYSA-N streptozocin Chemical compound O=NN(C)C(=O)N[C@H]1[C@@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O ZSJLQEPLLKMAKR-GKHCUFPYSA-N 0.000 description 4
- 230000004580 weight loss Effects 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 3
- 238000010171 animal model Methods 0.000 description 3
- 230000037396 body weight Effects 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 238000001878 scanning electron micrograph Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 101710196208 Fibrinolytic enzyme Proteins 0.000 description 2
- 108010028554 LDL Cholesterol Proteins 0.000 description 2
- 238000008214 LDL Cholesterol Methods 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000000538 analytical sample Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 238000012512 characterization method Methods 0.000 description 2
- 108010083364 chungkookjang Proteins 0.000 description 2
- 230000002354 daily effect Effects 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000001493 electron microscopy Methods 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 230000006698 induction Effects 0.000 description 2
- 235000013557 nattō Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000012488 sample solution Substances 0.000 description 2
- 239000010902 straw Substances 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 235000019786 weight gain Nutrition 0.000 description 2
- 230000004584 weight gain Effects 0.000 description 2
- 239000005541 ACE inhibitor Substances 0.000 description 1
- 206010002091 Anaesthesia Diseases 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241000194110 Bacillus sp. (in: Bacteria) Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000015271 Intercellular Adhesion Molecule-1 Human genes 0.000 description 1
- 108010064593 Intercellular Adhesion Molecule-1 Proteins 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 108010020346 Polyglutamic Acid Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- ZSJLQEPLLKMAKR-UHFFFAOYSA-N Streptozotocin Natural products O=NN(C)C(=O)NC1C(O)OC(CO)C(O)C1O ZSJLQEPLLKMAKR-UHFFFAOYSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000008186 active pharmaceutical agent Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000037005 anaesthesia Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003466 anti-cipated effect Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 210000000702 aorta abdominal Anatomy 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000000923 atherogenic effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000007979 citrate buffer Substances 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000007882 dietary composition Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- LOKCTEFSRHRXRJ-UHFFFAOYSA-I dipotassium trisodium dihydrogen phosphate hydrogen phosphate dichloride Chemical compound P(=O)(O)(O)[O-].[K+].P(=O)(O)([O-])[O-].[Na+].[Na+].[Cl-].[K+].[Cl-].[Na+] LOKCTEFSRHRXRJ-UHFFFAOYSA-I 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 229920000370 gamma-poly(glutamate) polymer Polymers 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229940086319 nattokinase Drugs 0.000 description 1
- 108010073682 nattokinase Proteins 0.000 description 1
- 239000006916 nutrient agar Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 239000002953 phosphate buffered saline Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 238000011218 seed culture Methods 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000013222 sprague-dawley male rat Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 229960001052 streptozocin Drugs 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000002537 thrombolytic effect Effects 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 230000002485 urinary effect Effects 0.000 description 1
- 230000036325 urinary excretion Effects 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 239000011345 viscous material Substances 0.000 description 1
- 235000013618 yogurt Nutrition 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives 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
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
-
- 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
- A23V2300/24—Heat, thermal 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Biotechnology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 청국장의 제조공정에 있어서, 청국장의 경우 10~20%, 액상청국장의 경우 1~3%의 홍삼성분을 포함시켜 발효시킴으로 홍삼이 가지고 있는 항 당뇨의 성질과 청국장이 가지고 있는 항 당뇨 성질이 배가되어 더욱 증강된 기능성이 나타나는 항당뇨의 효과가 증강된 홍삼청국장 제조방법에 관한 것이다.The present invention in the manufacturing process of Cheonggukjang, 10 ~ 20% in the case of Cheonggukjang, 1 ~ 3% in the case of liquid Cheonggukjang fermented by the red ginseng has anti-diabetic properties and anti-diabetic properties of red ginseng This doubled is related to the manufacturing method of red ginseng cheonggukjang enhanced the effect of anti-diabetic appears more enhanced functionality.
청국장, 액상청국장, 홍삼, 항당뇨Cheonggukjang, Liquid Cheonggukjang, Red ginseng, Antidiabetic
Description
도 1은 재래청국장으로부터 분리한 바실러스속 미생물(20,000배율)의 SEM사진1 is a SEM photograph of the genus Bacillus microorganism (20,000 magnification) isolated from conventional Cheonggukjang
도 2는 스켄닝 전자현미경사진 (500배율)으로서 좌측부는 세로절단면(longitudinal section), 우측부는 가로절단면(cross section)이며 상부는 홍삼을 증자한 콩과 함께 바실러스 리체니포미스 균으로 발효시킨 것이고 중앙부는 인삼(백삼)을 120℃에서 30분간 증자시켜 홍삼으로 된 것, 하단부는 인삼(백삼).Figure 2 is a scanning electron micrograph (500x magnification), the left side is a longitudinal section (longitudinal section), the right side is a cross section (cross section) and the top fermented with Bacillus Lycheniform bacteria with red ginseng added beans and the central part The ginseng (white ginseng) to increase the red ginseng for 30 minutes at 120 ℃, the lower part of the ginseng (white ginseng).
본 발명은 청국장의 제조에 있어 홍삼과 함께 발효시켜 항당뇨의 효과가 증강된 홍삼청국장 제조방법에 관한 것으로서,The present invention relates to a method for producing red ginseng cheongukjang fermented with red ginseng in the production of the cheonggukjang enhanced anti-diabetic effect,
청국장의 어원은 전국장(戰國醬)에서 유래된 우리나라 고유의 식품인데 고구려 병사들이 싸움터에서 말안장 밑에 보관한 삶은 콩을 먹었는데 보관 중에 발효되어 청국장이 된데서 붙여진 이름이다. 이러한 청국장은 일본으로 건너가 오늘날 가장 인기 있는 건강식품이 되고 있다. The origin of Cheonggukjang is Korean food originated from the National Jangjang (戰國 인데), and Koguryo soldiers ate boiled soybeans stored under horse saddles at the battlefield. Cheonggukjang has moved to Japan and has become the most popular health food today.
우리나라 전통 청국장은 볏짚 위에 찐콩을 담아 40℃에서 2일간 발효 숙성시키면 대두표면 또는 볏짚에 기생하는 고초균이 번식하면서 생산하는 효소에 의하여 단백질과 당질이 분해되며 레반형의 푸락탄(levan form fructan)과 폴리그루타메니트(polyglutamate)로 구성된 끈끈한 점질물이 생성되며 특유한 냄새와 고유한 맛을 내어 소화 흡수율이 높고 다른 장류에 비해서 단백질, 지질의 함량이 높아 고영양식으로 자리하고 있다(Ho DH, Hwang SY, Kim YM. The effect of quality improvement by chungkukjang's processing methods. Korean J Food & Nutr 12(1): 1-6 1999 ; Kim JS, Yoo SM, Choe JS, Park HJ, Hong SP, Chang CM. Physicochemical properties of traditional chungkukjang produced in different regions. Agri Chem & Biotech 41(5): 377-383 1983). Korean traditional Cheonggukjang contains steamed soybeans on rice straw and fermented and fermented at 40 ℃ for 2 days. Proteins and sugars are degraded by enzymes produced by breeding parasitic bacteria on soybean surface or rice straw. Sticky viscous substance consisting of polyglutamate is produced, and it has a unique smell and unique taste, and has high digestion absorption rate and high content of protein and lipids compared to other soybeans (Ho DH, Hwang SY , Kim YM.The effect of quality improvement by chungkukjang's processing methods.Korean J Food & Nutr 12 (1): 1-6 1999; Kim JS, Yoo SM, Choe JS, Park HJ, Hong SP, Chang CM.Physicochemical properties of traditional chungkukjang produced in different regions.Agri Chem & Biotech 41 (5): 377-383 1983).
최근 들어 청국장의 기능성에 관한 관심이 높아지고 있는데 특히 청국장이 발효 숙성되면서 발생되는 여러 생리활성물질들은 혈중 콜레스테롤 저하(Sugano M, Goto S, Yamada Y, Yoshida K, Hashimoto Y, Matsuno T, Kimoto M. Cholesterol-lowering activity of various undigested fraction of soybean protein in rats. J Nutr 120: 977 1999), 고혈압 예방(Wyvratt MJ, Patchett AA. Recent developments in the design of an angiotesin converting enzyme inhibitors. Med Res Rev 5: 483-4891985), 항암(Takahashi C, Kikuchi N, Katou N, Miki T, Yanagida F, Umeda M. Possible antitumor-promoting activity ofcomponents in Japanese soybean fermented foods, natto : Effect on gap junctional intercelluar communication, Carciongenesis 16: 471-476 1995 ; Tiisala S, Majuri ML, Carpen O, Renkonen R. Genisteihn enhances the ICAM-1 and its counter-receptors. Biochem Biophys Res Commun 203: 443-446 1994), 항산화(Iwai K, Nakaya N, Kawasaki Y, Matsue H. Antioxidative functions of natto, a kind of fermented soybeans : effect on LDL oxidation and lipid metabolism in cholesterol fed rats. Agricultural and food chemistry. 50(12): 3597-3601 2002), 혈전용해(Yoo CK, Seo WS, Lee CS, Kang SM. Purification and characterization of fibrinolytic enzyme excreted by Bacillus subtilis K-54 isolated from chung guk jang. Kor J Appl Microbiol Biotechnol 26(6): 507-514 1998 ; Kil JO, Kim GN, Park I. Production and characterization of fibrinolytic enzyme: Optimal condition for production of the enzyme from Bacillus sp. KP-6408 isolated from chungkook-jang. J Korean Soc Food Sci Nutr 27(1): 51-56 1998) 및 골다공증 예방 (Hosoi T. Recent progress in treatment of osteoprosis. Nippon Romen Igakkai Zasshi. 33: 240-244 1996) 등의 효과가 보고되어 있으며 또한 청국장에서 분리한 nattokinase는 혈전증의 예방과 치료에 이용되는 등 청국장의 기능성 대한 연구가 활발하다. Recently, there has been a growing interest in the functionality of Cheonggukjang, especially the physiologically active substances produced by fermentation and fermentation of cheonggukjang (Sugano M, Goto S, Yamada Y, Yoshida K, Hashimoto Y, Matsuno T, Kimoto M. Cholesterol). -lowering activity of various undigested fraction of soybean protein in rats.J Nutr 120: 977 1999), preventing hypertension (Wyvratt MJ, Patchett AA.Recent developments in the design of an angiotesin converting enzyme inhibitors.Med Res Rev 5: 483-4891985 ), Anticancer (Takahashi C, Kikuchi N, Katou N, Miki T, Yanagida F, Umeda M. Possible antitumor-promoting activity of components in Japanese soybean fermented foods, natto: Effect on gap junctional intercelluar communication, Carciongenesis 16: 471-476 1995 Tiisala S, Majuri ML, Carpen O, Renkonen R. Genisteihn enhances the ICAM-1 and its counter-receptors.Biochem Biophys Res Commun 203: 443-446 1994), antioxidant (Iwai K, Nakaya N, Kawasaki Y, Matsue H Antioxidative functions of natto, a kind of fermented soybeans: effect on LDL oxidation and lipid metabolism in cholesterol fed rats.Agricultural and food chemistry. 50 (12): 3597-3601 2002), thrombolytic (Yoo CK, Seo WS, Lee CS, Kang SM.Purification and characterization of fibrinolytic enzyme excreted by Bacillus subtilis K-54 isolated from chung guk jang.Kor J Appl Microbiol Biotechnol 26 (6): 507-514 1998; Kil JO, Kim GN, Park I. Production and characterization of fibrinolytic enzyme: Optimal condition for production of the enzyme from Bacillus sp.KP-6408 isolated from chungkook-jang.J Korean Soc Food Sci Nutr 27 (1): 51-56 1998) and the prevention of osteoporosis (Hosoi T. Recent progress in treatment of osteoprosis. Nippon Romen Igakkai Zasshi. 33: 240-244 1996) have been reported and isolated from Cheonggukjang Nattokinase is used for the prevention and treatment of thrombosis.
청국장은 혈당과 뇨당을 감소시켜 당뇨병을 치유하는 효과가 알려져 있으나 그 감소효과는 20%내외인 것으로 보고되고 있다(Lee YK, Lee MY, Kim MK, Choe WK, Kim SD. Effect of calcium lactate and Chungkukjang on calcium status in rat. J Food Sci Nutr 9: 45-52 2004). Cheonggukjang is known to cure diabetes by reducing blood sugar and urine glucose, but the reduction effect is reported to be around 20% (Lee YK, Lee MY, Kim MK, Choe WK, Kim SD.Effect of calcium lactate and Chungkukjang on calcium status in rat.J Food Sci Nutr 9: 45-52 2004).
한편 청국장의 제조방법에 관한 연구로는 콩을 삶는 시간과 온도, 사용균주 및 발효온도와 기간 등에 관한 연구가 많으며 액상청국장의 발효에 관한 연구는 거의 없다. 일반적으로 청국장에는 살아 있는 바실러스속 미생물이 109~1010/g으로 존재하여 유통 중에도 발효가 진행되는 특성을 지니고 있으며 이 결과로 냄새가 많은 청국장이 된다. 이러한 발효의 진행을 어느 정도 막기 위해여 발효가 끝난 청국장을 4℃이하의 온도에서 하루 밤 동안 둠으로써 비활성의 포자형태로 전환시킨 후 유통하고 있으나 그 전환율이 높지 않아 지속적으로 발효가 진행되는 문제점을 지니고 있다. 그러므로 최근에는 청국장을 건조 분말화 하거나 과립 또는 환 형태로 유통함으로서 보존기간을 연장시키고자하는 시도가 되고 있다. 그러나 소비자들은 이러한 제품들을 이용할 경우 우유나 요쿠르트 등에 타서 먹는 경우가 대부분으로 청국장의 기능성을 지닌 음료형태의 액상 청국장의 제조가 요망되고 있다. On the other hand, there are many studies on the manufacturing method of Cheonggukjang with the time and temperature of boiling beans, strains used, fermentation temperature and duration, and few studies on fermentation of Liquid Cheonggukjang. Generally, live Bacillus microorganisms exist in Cheonggukjang in the range of 10 9 ~ 10 10 / g, and fermentation proceeds even during distribution. As a result, it becomes a smelly Cheonggukjang. In order to prevent the fermentation to some extent, the fermented Chonggukjang is kept at 4 ℃ or lower for one night to convert into inactive spores, but the distribution is not high. I have it. Therefore, in recent years, attempts have been made to prolong the shelf life by dry powdering or distributing them in granular or cyclic forms. However, consumers use these products to eat milk or yogurt, etc., and in most cases, it is desired to prepare liquid Cheonggukjang in the form of a beverage having the functionality of Cheonggukjang.
이에 본 발명에서는 청국장 및 액상청국장을 제조함에 있어 인삼이 첨가된 청국장 제조시 발효력이 우수한 균주를 선발하고, 인삼분말을 청국장의 경우는 10~20%, 액상청국자의 경우는 1~3%범위로 첨가시켜 발효시킴으로서 냄새를 개선하고 청국장과 인삼 각각의 항당뇨 기능성에 비하여 더욱 증강된 기능성이 나타내는 홍삼청국장 제조방법을 제공함에 주안점을 두고 그 기술적 과제로서 완성하였다.Therefore, in the present invention, in the production of Cheonggukjang and Liquid Cheonggukjang, the strains with excellent fermentation power are selected during the production of Cheonggukjang added with ginseng, and the ginseng powder is in the range of 10-20% for Cheonggukjang and 1 ~ 3% for Liquid Cheonggukjang. By adding fermentation to improve the odor and to provide a method of manufacturing red ginseng Cheonggukjang showing the enhanced functionality compared to the anti-diabetic function of each of the cheongukjang and ginseng was completed as a technical problem.
도 1은 재래청국장으로부터 분리한 바실러스속 미생물(20,000배율)의 SEM사진이고, 도 2는 스켄닝 전자현미경사진 (500배율)으로서 좌측부는 세로절단면(longitudinal section), 우측부는 가로절단면(cross section)이며 상부는 홍삼을 증자한 콩과 함께 바실러스 리체니포미스 균으로 발효시킨 것이고 중앙부는 인삼(백삼)을 120℃에서 30분간 증자시켜 홍삼으로 된 것, 하단부는 인삼(백삼)이며, 구성의 내용에 있어서 표기된 각 도표를 참고로 하여 본 발명을 상세히 설명하면,1 is an SEM image of Bacillus microorganisms (20,000 magnification) isolated from conventional Cheonggukjang, Figure 2 is a scanning electron micrograph (500 magnification), the left side is a longitudinal section (longitudinal section), the right side is a cross section (cross section) The upper part is fermented with Bacillus Lycheniform bacteria along with the red ginseng beans. The central part is red ginseng by increasing the ginseng (white ginseng) at 120 ℃ for 30 minutes, and the lower part is ginseng (white ginseng). When the present invention will be described in detail with reference to the respective charts,
가. 재료 및 방법end. Materials and methods
1. 홍삼청국장 제조용 우수균주의 선발과 동정 및 홍삼조직의 전자현미경 관찰Selection and Identification of Excellent Ginseng Strains for Red Ginseng Cheonggukjang and Electron Microscopy
인삼함유 액상청국장 제조용 균주는 재래청국장으로부터 11종의 균주를 분리하였으며 홍삼청국장 제조용 우수균주의 선발을 위하여 3%의 홍삼분말을 분산시킨 BactoTM soy tryptic broth(Becton, Dickinson & Co, USA)에 이식하여 37℃에서 30시간동안 배양, 균수를 측정하였다. 균수의 측정은 nutrient agar에서 0.1 mL씩 혼 합, 0.1% peptone수로 단계적으로 희석하여 생균수를 측정하였다. 이때 성장률이 가장 우수한 균을 우수균주로 하여 동정하였다. 11 strains of ginseng for liquid ginseng soup containing ginseng were isolated from Korean traditional soybean soup, and transplanted into Bacto TM soy tryptic broth (Becton, Dickinson & Co, USA) in which 3% of red ginseng powder was dispersed for selection By incubating at 37 ℃ for 30 hours, the number of bacteria was measured. The bacterial count was measured by mixing 0.1 mL of nutrient agar and diluting stepwise with 0.1% peptone water. At this time, the best growth rate was identified as the best strain.
균의 동정은 바실러스속 미생물의 동정 kit인 API 50 CHB/E and 20 E medium (Biomerieux, France)와ALILAB Plus (Biomerieux, France)를 사용하여 동정하였다. The bacteria were identified using API 50 CHB / E and 20 E medium (Biomerieux, France) and ALILAB Plus (Biomerieux, France).
홍삼청국장 제조용 우수균주를 선발하기 위하여 홍삼분말 3%를 함유하는 tryptiic soy broth에 분리균주를 이식하여 40℃에서 40시간동안 배양한 후 생균수를 측정한 결과는 분리된 11종의 균주(C-1~C11)중 C-3가 균의 생육이 가장 우수하였으며 타 균 보다 10~40%정도 증식율이 높았다. 이균을 전자현미경으로 관찰한 결과 도 1의 C-3에서 보는 바와 같이 균의 폭과 길이가 1.2~12.0 um의 간균으로 확인되었으며 Bacillus lichenifomis로 동정되었다. In order to select excellent strains for the production of red ginseng cheongukjang, isolates were transplanted to tryptiic soy broth containing 3% of red ginseng powder, incubated for 40 hours at 40 ℃, and the number of viable cells was measured. C-3 showed the highest growth rate among 1 ~ C11) and 10 ~ 40% higher than other bacteria. As a result of observing the bacterium by electron microscopy, as shown in C-3 of FIG. 1, the bacterium was identified as Bacillus lichenifomis with a width and length of 1.2 ~ 12.0 um bacilli.
2. 홍삼청국장의 제조2. Preparation of Red Ginseng Cheonggukjang
청국장의 제조는 다음과 같이 4개의 공정으로 이루어진다. The production of Cheonggukjang consists of four processes as follows.
첫째공정은 청국장 발효를 위한 종균배양공정이다. 즉, 재래 청국장으로부터 분리 동정한 바실러스 리체니포미스(도 1의 C-3)를 3%의 BactoTM soy tryptic broth(Becton, Dickinson & Co, USA)에 이식하여 37℃에서 30시간동안 배양하여 균수를 109 cells/mL로 조정한다.The first step is the seed culture process for fermenting Chungkookjang. That is, Bacillus licheniformis (C-3 in Fig. 1) isolated from conventional Cheonggukjang was transplanted to 3% Bacto TM soy tryptic broth (Becton, Dickinson & Co, USA) and incubated for 30 hours at 37 ° C Adjust to 10 9 cells / mL.
두 번째 공정은 콩의 수침공정이다. 즉, 콩은 선별기를 사용하여 모래, 돌, 쇠조각 등을 제거한 후 수돗물로 2-3회 세척하여 콩에 부착된 이물질을 제거시킨 다음 콩이 잠기도록 물을 넣어 8~10시간동안 수침한 후 건져 낸다. 홍삼은 충분히 건조시켜 100mesh입도로 분말화 한다. The second process is soaking of soybeans. In other words, beans are washed with tap water 2-3 times using a sorter to remove sand, stone, and iron, etc., to remove foreign substances attached to beans, and soaked in water for 8-10 hours. Get out Red ginseng is sufficiently dried and powdered to 100mesh particle size.
세 번째 공정은 청국장 발효공정이다. 즉, 수침한 콩을 120℃에서 30분간 증자한 후 40℃로 냉각한다. 다음에 첫 번째 공정에서 준비한 종균을 2%되게 무균적으로 접종한 후 40℃에서 40시간동안 발효시킨다. 발효시킨 청국장에 원료 콩량으로 환산하여 콩량에 대하여 20%되게 홍삼분말을 골고루 혼합하여 1mm크기의 펠렛(1 mm)을 만들고 이를 다시 40℃로 옮겨 40시간동안 발효시킨다. The third process is the fermentation process. That is, the soaked soybeans are steamed for 30 minutes at 120 ℃ and then cooled to 40 ℃. Next, aseptically inoculated with 2% of the spawn prepared in the first process and fermented at 40 ℃ for 40 hours. In the fermented Cheonggukjang, red ginseng powder is mixed evenly so that 20% of the amount of soybean is mixed, and 1mm pellets (1 mm) are made and fermented for 40 hours.
네 번째 공정은 건조공정이다. 발효 숙성이 끝난 청국장은 40~50℃에서 하루 동안 건조시켜 인삼 또는 홍삼청국장 분말을 제조한다. The fourth process is a drying process. Fermented fermented Chunggukjang is dried for one day at 40 ~ 50 ℃ to produce ginseng or red ginseng Cheonggukjang powder.
3. 액상 홍삼청국장의 제조3. Preparation of Liquid Red Ginseng Cheonggukjang
액상청국장의 제조공정은 다음과 같이 5개의 공정으로 이루어진다. The manufacturing process of Liquid Cheonggukjang consists of five processes as follows.
첫째공정은 액상청국장 발효를 위한 종균배양공정이다. 즉, 재래 청국장으로부터 분리 동정한 바실러스 리체니포미스(도 1의 C-3)를 3%의 BactoTM soy tryptic broth(Becton, Dickinson & Co, USA)에 이식하여 37℃에서 30시간동안 배양하여 균수를 109 cells/mL로 조정한다.The first step is the spawn culture for the liquid fermented soybean paste. That is, Bacillus licheniformis (C-3 in Fig. 1) isolated from conventional Cheonggukjang was transplanted to 3% Bacto TM soy tryptic broth (Becton, Dickinson & Co, USA) and incubated for 30 hours at 37 ° C Adjust to 10 9 cells / mL.
두 번째 공정은 콩의 수침공정이다. 즉, 선별기를 사용하여 콩에 함유될 수 있는 모래, 돌, 쇠조각 등을 제거한 후 수돗물로 2-3회 세척하여 콩에 부착된 이물질을 제거시킨 다음 콩이 잠기도록 물을 넣어 8~10시간동안 수침한 후 건져 낸다. The second process is soaking of soybeans. In other words, remove the sand, stone, iron scraps, etc. that may be contained in the beans using a sorter, and then washed 2-3 times with tap water to remove foreign substances attached to the beans, and then put the water so that the beans soak 8-8 hours After soaking, drain out.
세 번째 공정은 재료의 혼합 및 발효전처리 공정이다. 즉, 수침하여 건져낸 콩을 파쇄기를 사용하여 적당량의 물을 가하면서 파쇄한다. 물의 첨가량은 총량에 대하여 원료 콩의 량이 5%되도록 조정하며 여기에 6년근 홍삼분말을 총량에 대하여 3%되게 첨가한 후 밀폐용기에 담아 120℃에서 30분간 증자한 다음 40℃까지 냉각시킨다. The third process is the mixing of materials and pre-fermentation. That is, the soaked beans are crushed while adding an appropriate amount of water using a crusher. The amount of water is adjusted so that the amount of raw soybean is 5% to the total amount, and 6 years old red ginseng powder is added to 3% of the total amount, and then put in a sealed container and steamed at 120 ° C. for 30 minutes and then cooled to 40 ° C.
네 번째 공정은 발효공정이다. 즉, 세 번째 공정이 끝난 40℃까지 냉각된 콩과 홍삼분말 혼합용액을 무균발효조에 넣은 후 첫 번째 공정에서 준비한 종균을 2%되게 무균적으로 접종한 후 40℃에서 40시간동안 진탕(140~150rpm) 발효 또는 통기발효시킨다. The fourth process is the fermentation process. That is, the soybean and red ginseng powder mixed solution cooled to 40 ℃ after the third process is put into a sterile fermentation tank and aseptically inoculated with 2% of the spawn prepared in the first process, and then shaken for 40 hours at 40 ℃ (140 ~ 150rpm) fermentation or aeration.
다섯 번째 공정은 최종처리공정이다. 즉, 네 번째 공정인 발효공정 중에는 콩 및 홍삼분말 침전물이 바실러스리체니포미스가 생성하는 효소류에 의하여 분해되어 대부분이 가용화되나 일부는 침전된 상태로 남기 때문에 상품성의 증진을 도모하고 보존성의 향상을 위하여 발효액을 여과 또는 원심분리하여 침전물을 제거시킨 후 용기에 담아 120℃에서 15분간 살균하여 액상청국장제조를 완성한다. The fifth process is the final treatment process. That is, during the fermentation process, which is the fourth process, soybean and red ginseng powder precipitates are decomposed by enzymes produced by Bacillus richeniformis, so that most of them are solubilized, but some remain in the precipitated state, which promotes commercialization and improves preservation. In order to remove the precipitate by filtering or centrifuging the fermentation broth in a container sterilized for 15 minutes at 120 ℃ to complete the production of liquid chunggukjang.
4. 동물실험4. Animal Experiment
1) 실험동물과 기본식이1) Experimental Animal and Basic Diet
실험동물은 평균체중이 220±0.5g되는 Sprague-Dawley계 수컷 흰쥐를 구입하여 사용하였으며, 구입 후 환경에 적응시키기 위해 1주간은 일반 배합사료(Purina Co., Seoul, Korea)로 예비 사육하였다. 예비사육 후 당뇨를 유발시킴과 동시에 모 든 실험동물 다같이 표 1의 식이로 자유 공급하였다. Sprague-Dawley male rats with an average weight of 220 ± 0.5g were purchased and used. The animals were preliminarily bred for one week in order to adapt to the environment (Purina Co., Seoul, Korea). After preliminary breeding, diabetes was induced and all experimental animals were fed freely in the diet shown in Table 1.
표 1. 항당뇨 동물실험용 실험식이 조성Table 1. Experimental dietary composition for antidiabetic animal experiment
1)홍삼을 첨가하지 않고 동일한 방법으로 제조한 청국장을 건조, 분말화한 것.1) Dried and powdered Cheonggukjang prepared by the same method without adding red ginseng.
2)홍삼분말.2) Red ginseng powder.
3)홍삼을 20%(w/w)되게 첨가한 청국장을 40℃에 40시간동안 재발효시켜 건조, 분말화한 것.3) Cheonggukjang added with 20% (w / w) red ginseng was re-fermented at 40 ℃ for 40 hours to dry and powder.
4)콩 5%, 홍삼분말 3% 수용액을 120℃에서 30분간 증자, 40℃로 냉각, 바실러스리체니포미스 균주를 2%되게 이식, 40℃에서 40시간 배양, 원심분리한 상징액(액상홍삼청국장). 4)
2) 실험군과 사육방법 2) Experiment group and breeding method
실험군은 ①정상군, ②청국장식이군, ③홍삼식이군, ④홍삼청국장 식이군, ⑤액상홍삼청국장 음용군 등 5개군으로 나누고 각군은 다시 당뇨유발군과 비유발군으로 구분하였다. 각 실험군마다 10마리씩 100마리를 구입하여 실험하였다. 또, 액상 홍삼청국장(⑤군)의 항당뇨 효과를 조사하기 위하여 ①~④군은 음용수로 증류수를 공급하였으며 ⑤군은 증류수 대신에 액상홍삼청국장을 각각 자유 공급하였다. 모든 식이는 1주일에 한번씩 제조하여 4℃에 냉장보관 하면서 매일 신선한 식이를 공급하였다. 사육장은 stainless steel 장을 사용하였고, 온도 및 습도는 23±2℃, 60±5%로 조정하였고, 명암은 오전 6:00시 ~ 오후 6:00시주기로 조절하였다. The experimental group was divided into five groups: ① normal group, ② cheongguk decoration group, ③ red ginseng diet group, ④ red ginseng cheong guk diet group, and ⑤ liquid phase red ginseng cheong guk gu drinking group, and each group was divided into diabetic group and non-induced group. Ten experiments were purchased for each experiment group. In addition, in order to investigate the anti-diabetic effect of liquid red ginseng Cheonggukjang (⑤ group), ① ~ ④ group supplied distilled water as drinking water, and ⑤ group freely supplied liquid red ginseng Cheonggukjang instead of distilled water. All diets were prepared once a week and refrigerated at 4 ° C. to provide fresh diet every day. The cages were made of stainless steel, and the temperature and humidity were adjusted to 23 ± 2 ℃ and 60 ± 5%, and the contrast was adjusted from 6:00 am to 6:00 pm.
5. 측정 및 분석5. Measurement and Analysis
1) 당뇨유발1) Induced Diabetes
스트렙토조토신[streptozotocin(STZ), Sigma Chem. Co. MO, USA)을 0.1M 시트레이트(citrate) 완충용액(pH 4.3)에 녹여 체중 250 g 당 40 mg/mL 농도로 대퇴부 근육에 주사하였으며, STZ 투여 후 1~2일에 뇨당을 분석하였으며 공복 시 꼬리정맥으로부터 취한 혈액의 혈당농도가 300 mg/dL 이상일 경우에 당뇨로 간주하였다. Streptozotocin [Streptozotocin (STZ), Sigma Chem. Co. MO, USA) was dissolved in 0.1M citrate buffer (pH 4.3) and injected into the femoral muscle at a concentration of 40 mg / mL per 250 g of body weight, and urine glucose was analyzed 1-2 days after STZ administration. Diabetes was considered when the blood glucose concentration of blood taken from the tail vein was 300 mg / dL or more.
2) 체중 증가량, 식이 섭취량, 음용수 섭취량 및 식이효율 2) weight gain, dietary intake, drinking water intake and dietary efficiency
체중, 식이 및 음용수 섭취량은 전 실험 기간을 통하여 매일 일정한 시간에 측정하였다. 식이효율 (feed efficiency ratio, FER)은 같은 기간동안의 체중증가량을 동일 기간의 식이 섭취량으로 나눈 값으로 하였다. Body weight, diet and drinking water intake were measured at regular times each day throughout the entire experimental period. The feed efficiency ratio (FER) was obtained by dividing the weight gain during the same period by the dietary intake during the same period.
3) 분석시료의 채취 3) Collection of Analytical Samples
식이실험 종료 후 실험동물을 가벼운 에테르 마취하에서 22규격 주사기를 사용해 복부 대동맥으로부터 채혈하여 4도씨, 3000 rpm으로 10분간 원심분리 하여 혈청을 얻었으며, -70도씨에 두면서 분석용 시료로 사용하였다. 간장은 적출 한 후 포스페이트로 완충화시킨 염(phosphate buffered saline) 용액으로 씻어내어 종이 타올로 습기를 제거한 후 무게를 측정하였다. 분뇨는 매일 24시간 동안 수집하여 변의 색상, 묽기, 무게를 측정하였으며, 뇨의 경우는 원심분리 하여 이물질을 제거한 후 중량과 부피를 측정하였고, 시료로 사용하기 전까지 -60도씨에 보관하였다. After the end of the diet experiment, the animals were collected from the abdominal aorta using a 22 standard syringe under light ether anesthesia, and centrifuged at 4 ° C. and 3000 rpm for 10 minutes to obtain serum. The samples were placed at −70 ° C. and used as analytical samples. Soy sauce was extracted and washed with a phosphate buffered saline solution to remove moisture with paper towels and weighed. Manure was collected daily for 24 hours to measure the color, dilution, and weight of the stools. In the case of urine, centrifugation was used to remove foreign substances, and then the weight and volume were measured and stored at -60 degrees Celsius until used as a sample.
4) 혈당 및 뇨당의 분석 4) Analysis of blood sugar and urine glucose
Gluco-Tester(Life Scan lnc., USA)로, 전 실험 기간을 통하여 매일 일정한 시간(오전 10~12시)에 측정하였으며, 꼬리부위 혈관에서 란셋으로 채혈하였다. 당뇨유발 후에도 매일 동일한 시간에 혈당치를 측정하였다. 뇨당은 Uriscan GP 2(YD Diagnostics, Seoul, Korea) 키트(kit)로 측정하였다. Gluco-Tester (Life Scan Lnc., USA), measured daily at a constant time (10-12 am) throughout the entire experimental period, was collected with lancet from the blood vessel of the tail region. Blood glucose levels were measured at the same time every day even after diabetes induction. Urine glucose was measured with Uriscan GP 2 (YD Diagnostics, Seoul, Korea) kit.
5) 혈청지질의 분석 5) Analysis of Serum Lipids
혈청 중성지질(AM 157S-K, Asanpharm Co., Korea), 총콜레스테롤(AM 202-K, Asanpharm Co., Korea), HDL-콜레스테롤 함량(AM 203-K, Asanpharm Co., Korea)의 함량은 kit 시약으로 측정하였다. 즉, 중성지질의 함량은 blank, 혈청 및 표준용액 각 0.02 mL씩에 효소용액 3.0 mL을 가하여 잘 혼합한 후에 37℃에서 10분간 반응시 킨 후 60분 이내에 550 nm에서의 흡광도를 측정하였다. 혈청 총콜레스테롤함량도 중성지질의 경우와 동일한 용양비로 하여 반응시킨 후 37℃에서 5분간 반응, 60분 이내에 500 nm에서 흡광도를 측정, 계산식(mg/dL = (표준용액의 흡광도/검액의 흡광도) x 300)에 의하여 함량을 구하였다. HDL-콜레스테롤함량은 혈청 0.1 mL, 표준용액 0.1 mL, blank 0.1 mL 및 효소용액 3.0 mL을 잘 혼합한 후 37℃에서 5분간 반응시킨 후 60분 이내에 500 nm에서 흡광도를 측정, 계산식(mg/dL = (표준용액의 흡광도/검액의 흡광도) x 100)에 의하여 함량을 산출하였다. LDL-콜레스테롤함량은 총콜레스테롤-(HDL-콜레스테롤량+중성지질/5)의 계산식으로 구하였다. Serum triglyceride (AM 157S-K, Asanpharm Co., Korea), total cholesterol (AM 202-K, Asanpharm Co., Korea), HDL-cholesterol content (AM 203-K, Asanpharm Co., Korea) Measured by kit reagent. That is, the content of neutral lipid was mixed well by adding 3.0 mL of enzyme solution to each 0.02 mL of blank, serum and standard solution, and then reacted at 37 ° C. for 10 minutes, and the absorbance at 550 nm was measured within 60 minutes. Serum total cholesterol content was reacted in the same volume ratio as in the case of neutral lipids, and then reacted at 37 ° C. for 5 minutes, and absorbance was measured at 500 nm within 60 minutes, and the formula (mg / dL = (absorbance of standard solution / absorbance of sample solution) x The content was determined by 300). HDL-cholesterol content is well mixed with 0.1 mL of serum, 0.1 mL of standard solution, 0.1 mL of blank, and 3.0 mL of enzyme solution, and then reacted at 37 ° C for 5 minutes and absorbance at 500 nm within 60 minutes. = (Absorbance of standard solution / absorbance of sample solution) x 100). LDL-cholesterol content was calculated by the formula of total cholesterol- (HDL-cholesterol content + neutral lipid / 5).
6) 통계처리 6) Statistical Processing
모든 실험결과는 실험동물 10마리의 평균치와 표준편차로 나타내었다. All experimental results are expressed as mean and standard deviation of 10 experimental animals.
나. 결과 및 고찰I. Results and Discussion
1. 홍삼청국장 발효에 따른 미세조직 변화 Microstructural Changes after Fermentation of Red Ginseng Cheonggukjang
홍삼청국장 제조시 홍삼조직의 변화정도를 관찰하기 위하여 6년근 백삼(도 2의 하단부)을 홍삼제조공정에 준하여 2시간동안 증자와 냉각을 3회 반복하여 홍삼을 제조(도 2의 중간부)한 후 홍삼청국장 제조법에 준하여 제조한 청국장 내 홍삼의 조직(도 2의 상부)을 관찰한 결과 홍삼은 백삼에서 나타나는 도관조직이 붕괴되었고 홍삼청국장의 조직은 홍삼내에 남아있는 도관 및 세포조직이 더욱 많이 붕괴됨이 관찰되었다. 많은 연구자들의 연구자료에서 백삼에 비하여 홍삼이 기능성면에 서 탁월하다고 보고한 것을 미루어 볼 때 조직이 붕괴됨으로서 세포벽에 결합되었던 다양한 기능성 성분들이 작용이 가능한 상태로 유리되어 나옴으로서 이러한 결과가 나타나는 것으로 홍삼청국장은 청국장 제조 시 미생물이 생성하는 다양한 효소들에 의하여 홍삼조직을 더욱 분해시켜 흡수가 용이한 상태로 전환시키는데 역할을 하는 것이다. In order to observe the degree of change of red ginseng tissue during the preparation of red ginseng Cheonggukjang, red ginseng was prepared by repeating the red ginseng (lower part of FIG. 2) and cooling it three times for 2 hours in accordance with the red ginseng manufacturing process (the middle part of FIG. 2). After observing the red ginseng tissue (top part of FIG. 2) in Cheonggukjang prepared according to the manufacturing method of red ginseng Cheonggukjang, red ginseng collapsed the catheter tissues appearing in white ginseng, and the red ginseng cheongguk tissue collapsed more of the catheter and cell tissue remaining in the red ginseng Was observed. Many researchers have reported that red ginseng is superior to white ginseng in terms of functionality, and this result appears to be due to the breakdown of tissue and the release of various functional components bound to the cell wall. Cheonggukjang plays a role in converting red ginseng tissues into more easily absorbed state by the various enzymes produced by microorganisms in the production of Cheonggukjang.
2. 당뇨 쥐에 대한 홍삼청국장 식이 및 액상홍삼청국장 음용 효과 2 . Dietary Effects of Red Ginseng Cheonggukjang and Liquid Red Ginseng Cheonggukjang on Diabetic Rats
1) 체중변화1) weight change
정상식이군, 청국장식이군, 홍삼식이군, 홍삼청국장 식이군, 액상홍삼청국장군의 5개군으로 나누고 이를 다시 정상군과 당뇨유발군으로 나누어 3주간 사육하면서 체중변화를 조사한 결과는 표 2와 같다. 일반적으로 당뇨가 유발되면 체중이 감소한다. 이러한 사실은 많은 연구자들에 의하여 발표되었다. 본 연구에서도 0주째 당뇨를 유발시킨 후 3주간 실험하였는데 홍삼청국장 식이군과 음용수 대신에 액상홍삼청국장을 음용한 군을 제외한 모든 당뇨군에서는 체중이 감소하는 현상을 나타내었다. 당뇨유발 후의 체중감소는 당뇨로 인한 체내 당대사의 억제를 의미하는데 특히 홍삼이 첨가된 청국장 식이 및 액상홍삼청국장 음용군은 동일양의 청국장이나 홍삼을 식이한 군에 비하여 체중감소율이 낮은 것으로 나타나 당뇨를 경감시키는 효과가 있었다. The dietary group, Cheonggukjang group, red ginseng diet group, red ginseng Cheongguk diet group, and liquid red ginseng Cheongguk general group were divided into normal group and diabetes-induced group and raised for three weeks. In general, diabetes causes weight loss. This fact has been published by many researchers. This study was also conducted for 3 weeks after inducing diabetes at week 0. Weight loss was observed in all diabetic groups except the red ginseng soybean soup diet group and the liquid red ginseng soybean soup group instead of drinking water. Weight loss after the induction of diabetes refers to suppression of the metabolism in the body due to diabetes. Especially, the group having the red ginseng diet and the liquid red ginseng cheongukjang drinking group showed lower weight loss rate than the group that had the same amount of cheonggukjang or red ginseng. It had a mitigating effect.
표 2. 홍삼청국장 식이 및 액상청국장 음용이 당뇨 쥐의 체중에 미치는 영향Table 2. Effect of Red Ginseng Cheonggukjang Diet and Liquid Cheonggukjang Drinking on Body Weight in Diabetic Rats
1)~4)표1과 같음. 데이터는 쥐 10마리에 대한 평균값과 표준편차로 나타냄. ( )내의 값은 각 군의 0주째 정상군 값에 대한 증감%임. 1) ~ 4) Same as Table 1. Data presented as mean and standard deviation for 10 rats. Values in () are the percent increase or decrease with respect to the normal group value at week 0 of each group.
2) 식이 섭취량과 식이효율2) Dietary Intake and Dietary Efficiency
식이섭취량 및 식이효율을 조사한 결과는 표 3과 같다. 식이 1주째는 당뇨대조군, 청국장 식이 당뇨군, 홍삼식이 당뇨군에서는 STZ의 당뇨충격이 낮아 당뇨로 인한 다식(多食)현상이 둔화되었고, 식이 2주째와 3주째는 모든 당뇨군에 비해 홍삼청국장 식이군과 액상홍삼청국장 음용군의 식이섭취량은 현저하게 낮은 반면 식이효율은 높아져 당뇨가 회복된 것으로 사료된다. Table 3 shows the results of food intake and dietary efficiency. In the first week of diet, diabetic control group, Cheonggukjang dietary diabetic group, and red ginseng dietary diabetic group showed lower STZ diabetic shock, which slowed down the multi-food phenomenon due to diabetes, and the second and third week of diet compared to all diabetic groups. Dietary intake and liquid red ginseng chungkukjang intake group showed significantly lower dietary intake, but improved dietary efficiency, suggesting that diabetes was recovered.
표 3. 당뇨쥐의 식이섭취량 및 식이효율Table 3. Dietary Intake and Dietary Efficiency of Diabetic Rats
1)~4)표1과 같음. 데이터는 쥐 10마리에 대한 평균값과 표준편차로 나타냄. ( )내의 값은 1주째 정상식이군의 정상군값에 대한 증감%임.1) ~ 4) Same as Table 1. Data presented as mean and standard deviation for 10 rats. Values in () are% change of the normal diet group at 1 week.
3) 음용수섭취량 및 뇨 배설량3) drinking water intake and urine excretion
음용수섭취량 및 뇨 배설량을 조사한 결과는 표 4와 같다. 홍삼청국장 식이군과 액상홍삼청국장 음용군의 음용수 섭취량과 뇨배설량은 1주째는 각각 158.1~158.9 mL/week 및 30.2~31.5 mL/week로 청국장 또는 홍삼식이 당뇨군의 160.2~161.6 mL/week 및 34.5~37.7 mL/week에 비하여 크게 낮았다. 또한 2, 3주째에는 홍삼청국장 식이군과 액상홍삼청국장 음용군의 음용수 섭취량과 뇨배설량이 현저하게 감소하였지만 청국장 또는 홍삼식이 당뇨군의 경우는 증가하였다. 이러한 현상은 당뇨병에서 나타나는 다음(多飮) 및 다뇨(多尿)현상이 현저하게 경감된 것으로 당뇨치유에 상당한 효과가 있음을 나타낸다. Table 4 shows the results of drinking water intake and urine excretion. Drinking water intake and urinary excretion of red ginseng cheongukjang diet group and liquid red ginseng cheonggukjang drinking group were 158.1 ~ 158.9 mL / week and 30.2 ~ 31.5 mL / week, respectively, at 160.2 ~ 161.6 mL / week and 34.5 Significantly lower than ˜37.7 mL / week. In the second and third weeks, the drinking water intake and urine excretion of the red ginseng cheongukjang diet group and the liquid red ginseng cheonggukjang drinking group decreased significantly, but the cheonggukjang or red ginseng diet diabetic group increased. This phenomenon is a significant reduction in the following and multi-urea symptoms in diabetes, indicating a significant effect on the treatment of diabetes.
표 4. 홍삼청국장 식이 및 액상홍삼청국장 음용에 따른 음용수섭취량 및 뇨 배설량Table 4. Drinking Water Intake and Urine Excretion According to Diet of Red Ginseng Cheonggukjang and Liquid Red Ginseng Cheonggukjang
1)~4)표1과 같음. 데이터는 쥐 10마리에 대한 평균값과 표준편차로 나타냄. ( )내 값은 1주째 정상식이군의 정상군값에 대한 증감%임.1) ~ 4) Same as Table 1. Data presented as mean and standard deviation for 10 rats. Values in () are% change of normal group of 1 week.
4) 혈당 및 뇨당4) Blood Sugar and Urine Sugar
혈당 및 뇨당을 조사한 결과는 표 5와 같다. 당뇨 쥐에 홍삼청국장 및 액상홍삼청국장을 식이 또는 음용케 한 경우의 1주째의 혈당은 각각 242.0~270.3 mg/dL 로 정상식이 당뇨군 458.3 mg/dL,청국장 식이 당뇨군 557.7 mg/dL, 홍삼식이 당뇨군 575.3 mg/dL 보다 현저하게 낮은 수치를 보였다. 또, 홍삼청국장식이 및 액상홍삼청국장 음용 당뇨군에서는 2주째 155.0~156.4 mg/dL, 3주째는142.2~144.3 mg/dL로 기간이 경과함에 따라 혈당이 거의 정상수준으로 회복됨을 나타내었으나 기타 당뇨군에서는 1주째의 수준으로 지속되었다. The results of examining the blood glucose and urine glucose are shown in Table 5. The blood sugar levels of the first week of dietary or drinking red ginseng cheongguk and liquid red ginseng cheonggukjang in diabetic rats ranged from 242.0 to 270.3 mg / dL, respectively, in the normal diet diabetic group 458.3 mg / dL, and the cheongguk diet diabetic group 557.7 mg / dL The diabetic group was significantly lower than 575.3 mg / dL. In addition, the red ginseng Cheonggukjang and liquid red ginseng Cheonggukjang drinking diabetic group showed 155.0 ~ 156.4 mg / dL at 2 weeks and 142.2 ~ 144.3 mg / dL at 3 weeks. Esau continued at the level of 1 week.
뇨당의 경우도 홍삼청국장 및 액상홍삼청국장을 식이 또는 음용케 한 경우 1주째 뇨당은 각각 1983.5~2001.1 mg/dL로 정상식이 당뇨군 220l.3 mg/dL, 청국장 식이 당뇨군 1709.8 mg/dL, 홍삼식이 당뇨군 2008.2 mg/dL 보다 현저하게 낮은 수치를 보였다. 또, 홍삼청국장식이 및 액상홍삼청국장 음용 당뇨군에서는 2주째 1602.2~1620.3 mg/dL, 3주째는1445.5~1612.2 mg/dL로 기간이 경과함에 따라 뇨당이 감소됨을 나타내었으나 기타 당뇨군에서는 1주째의 수준으로 지속되었다. 이상의 결과 홍삼과 청국장을 혼합한 식이 또는 홍삼을 함유하는 액상청국장을 음용할 경우 청국장과 홍삼을 독립적으로 식이 또는 음용하는 경우에 비하여 항 당뇨효과가 새롭게 생기거나 크게 향상되는 결과를 나타내었다. In the case of urinary sugar, red ginseng cheonggukjang and liquid red ginseng cheonggukjang were fed or drinked at 1983.5 ~ 2001.1 mg / dL, respectively, and the normal dietary diabetic group was 220l.3 mg / dL, and the cheongukjang dietary diabetic group was 1709.8 mg / dL and red ginseng. Dietary diabetic group was significantly lower than the 2008.2 mg / dL. In addition, red ginseng cheonggukjang and liquid red ginseng cheonggukjang drinking diabetic group showed 1602.2 ~ 1620.3 mg / dL at 2 weeks, and 1445.5 ~ 1612.2 mg / dL at 3 weeks. Continued to level. As a result, when drinking a mixture of red ginseng and Cheonggukjang or a liquid Cheonggukjang containing red ginseng, the anti-diabetic effect is newly generated or greatly improved as compared with the case of the diet or drinking of Cheonggukjang and red ginseng independently.
홍삼의 식이가 항당뇨에 영향을 끼친다는 연구는 다수 발표되어 있으나 청국장이 홍삼의 효과를 크게 향상시킨다는 결과는 발표된 바 없다. 이와 같은 효과는 우리나라 재래 발효법이 홍삼내 고분자 물질을 저분화시킴과 동시에 사포닌 등 기능성 성분과 결합하고 있는 성분들을 분해 또는 비활성형태를 활성화 형태로 전환시킨다는 좋은 사례라 할 수 있다. Many studies have reported that red ginseng's diet affects anti-diabetes, but no results show that Cheonggukjang significantly improves the effect of red ginseng. Such an effect is a good example that the Korean fermentation method of the Korean ginseng lowers the macromolecules in red ginseng and at the same time converts the components that are combined with functional components such as saponins to convert the decomposed or inactive forms into active forms.
표 5. 홍삼청국장 식이 및 액상홍삼청국장 음용에 따른 혈당과 뇨당함량 변화Table 5. Changes in Blood Glucose and Urine Glucose Contents of Red Ginseng Cheonggukjang Diet and Liquid Red Ginseng Cheonggukjang
1)~4)표1과 같음. 데이터는 쥐 10마리에 대한 평균값과 표준편차로 나타냄. ( )내값은 1주째 정상식이군의 정상군값에 대한 증감 %임.1) ~ 4) Same as Table 1. Data presented as mean and standard deviation for 10 rats. The value in () is the change in% of the normal group of the normal diet group at 1 week.
5) 홍삼청국장 식이 및 액상청국장 음용이 당뇨 쥐의 혈청 지질함량에 미치는 영향5) Effect of Red Ginseng Cheonggukjang Diet and Liquid Cheonggukjang Drink on Serum Lipid Content in Diabetic Rats
혈청의 지질함량을 조사한 결과는 Table 6과 같다. Serum lipid content is shown in Table 6.
중성지질은 정상 식이 당뇨군 보다 홍삼청국장 식이군과 음용수 대신에 액상홍삼청국장을 음용한 군이 낮았으며 홍삼, 청국 식이군 보다는 높았다. 총 콜레스테롤량과 LDL-콜레스테롤량은 모든 당뇨군에 비해 홍삼청국장 식이군과 음용수 대 신에 액상홍삼청국장을 음용한 군이 낮았으며 HDL-콜레스테롤량은 모든 당뇨군에 비해 홍삼청국장 식이군과 음용수 대신에 액상홍삼청국장을 음용한 군이 높았다. 또한 동맥경화와 같은 대사성질환을 예측하는데 지표로 사용되고 있는 Atherogenic index 수치도 정상군과 모든 당뇨군에 비해 현저히 낮은 것으로 나타났다. Neutral lipid was lower in the red ginseng cheongukjang diet group than the normal diet diabetic group and the liquid red ginseng cheonggukjang instead of the drinking water. The total cholesterol and LDL-cholesterol levels were lower in the group of red ginseng cheongukjang diet and drinking water than in all diabetic groups, and the amount of HDL-cholesterol was lower than that of all diabetic groups. Drinking red ginseng soup was higher in the group. Atherogenic index levels, which are used as indicators for predicting metabolic diseases such as atherosclerosis, were also significantly lower than those of normal and all diabetic groups.
표 6. 3주간 홍삼청국장 식이 및 액상홍삼청국장 음용한 당뇨쥐의 혈청 지질함량Table 6. Serum Lipid Contents of Diabetic Rats Drinking Diet of Red Ginseng Cheonggukjang and Liquid Red Ginseng Cheonggukjang for 3 Weeks
1)~4)표1과 같음. 데이터는 쥐 10마리에 대한 평균값과 표준편차로 나타냄. ( )내 값은 정상식이군의 정상군 값에 대한 %임. 1) ~ 4) Same as Table 1. Data presented as mean and standard deviation for 10 rats. Values in () are% of the normal group.
상기에서 살펴본 바와 같이, 본 발명 항당뇨의 효과가 증강된 홍삼청국장 제조방법을 통하여, As described above, through the method of manufacturing red ginseng cheongukjang enhanced the effect of the present invention anti-diabetic,
항 당뇨의 성질을 가지고 있는 청국장과, 홍삼을 이용하여 본 발명의 조건 하에서 청국장을 생산할 시 항 당뇨의 성질이 보다 배가된 청국장을 제조하는 것이 가능하게 되어, 건강식으로 청국장을 이용하는 사용자들이나, 음식조절이 절실히 요구되어지는 당뇨환자들에게 도움을 줄 수 있는 그 기대되는 효과가 아주 다대한 발명이다.Cheonggukjang having anti-diabetic properties and red ginseng can be produced under the conditions of the present invention to produce the cheonggukjang doubled anti-diabetic properties, it is possible to use a healthy diet users or food control The anticipated effect that could help this desperately diabetic is a great invention.
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020040110028A KR100606241B1 (en) | 2004-12-22 | 2004-12-22 | Preparation Methods of Chungkukjang and Liquid Chungkukjang Containing Red Ginseng with Enhanced Functionality of Anti-diabetes |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020040110028A KR100606241B1 (en) | 2004-12-22 | 2004-12-22 | Preparation Methods of Chungkukjang and Liquid Chungkukjang Containing Red Ginseng with Enhanced Functionality of Anti-diabetes |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20050010730A KR20050010730A (en) | 2005-01-28 |
KR100606241B1 true KR100606241B1 (en) | 2006-07-31 |
Family
ID=37223090
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020040110028A KR100606241B1 (en) | 2004-12-22 | 2004-12-22 | Preparation Methods of Chungkukjang and Liquid Chungkukjang Containing Red Ginseng with Enhanced Functionality of Anti-diabetes |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100606241B1 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100775274B1 (en) * | 2006-03-22 | 2007-11-08 | 김옥래 | Manufacture method of red ginseng cheongkukjang |
KR100996952B1 (en) | 2008-02-28 | 2010-11-29 | 이명예 | The Shike added with arrowroot-Chungkukchang reinforced isoflavone and a preparation method thereof |
KR102002337B1 (en) * | 2019-02-12 | 2019-07-22 | 유시호 | A manufacturing method of Cheong Kuk Jang having red ginseng paste |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100908449B1 (en) * | 2006-01-18 | 2009-07-20 | 김금자 | Functional Cheonggukjang Drink with Thrombus Solubility |
KR100805801B1 (en) * | 2006-09-18 | 2008-02-21 | 주식회사 지지아이푸드엔터프라이즈 | Mixing miscellaneous cereals having low glycemic index |
KR100855483B1 (en) * | 2007-02-23 | 2008-09-04 | 리뉴얼라이프(주) | Chung Guk Jang manufacturing method and Chung Guk Jang contained Fermented-RedGingsen-Powder |
KR100866610B1 (en) * | 2007-05-07 | 2008-11-03 | 경북대학교 산학협력단 | A preparation method of red ginseng cheonggukjang and hydrolysate thereof |
-
2004
- 2004-12-22 KR KR1020040110028A patent/KR100606241B1/en not_active IP Right Cessation
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100775274B1 (en) * | 2006-03-22 | 2007-11-08 | 김옥래 | Manufacture method of red ginseng cheongkukjang |
KR100996952B1 (en) | 2008-02-28 | 2010-11-29 | 이명예 | The Shike added with arrowroot-Chungkukchang reinforced isoflavone and a preparation method thereof |
KR102002337B1 (en) * | 2019-02-12 | 2019-07-22 | 유시호 | A manufacturing method of Cheong Kuk Jang having red ginseng paste |
Also Published As
Publication number | Publication date |
---|---|
KR20050010730A (en) | 2005-01-28 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN1251692C (en) | Isoflavone-containing compositions | |
US11571012B2 (en) | Strain derived from traditional fermented food and having excellent enzyme productivity, and method for preparing fermented cereal enzyme food by using same | |
CN106085881B (en) | A kind of Aspergillus niger strain and its application | |
JP5218041B2 (en) | Rice lactic acid fermented food and drink and method for producing the same | |
CN106235306A (en) | Liquid fermentation method biological fruit and vegetable ferment and production method thereof and purposes | |
CN113604395B (en) | Lactobacillus plantarum capable of fermenting dendrobium nobile and improving skin quality by fermentation liquor thereof | |
CN101715916A (en) | Method for preparing whole-wheat food containing rich edible fungus nutrient components | |
CN111714572B (en) | Lactobacillus plantarum-based probiotic tablet and preparation method thereof | |
CN110973423A (en) | Red yeast noni beverage and preparation method thereof | |
KR100606241B1 (en) | Preparation Methods of Chungkukjang and Liquid Chungkukjang Containing Red Ginseng with Enhanced Functionality of Anti-diabetes | |
CN103876147B (en) | The red shellfish of a kind of black soya bean makes the method for ferment | |
CN110538199A (en) | weight-losing composition containing bacillus subtilis and preparation method and application thereof | |
JP6251436B1 (en) | Aspergillus fermented product, food composition, cosmetic composition, Aspergillus fermented product raw material, Aspergillus fermented product production method and enzyme production promoter | |
CN114921361B (en) | Lactobacillus plantarum ZY08 with effect of improving alcoholic liver injury and application thereof | |
CN116355816A (en) | Microorganism of fermented samara oil seed and blood lipid reducing composition thereof | |
CN112940967B (en) | Lactobacillus fermentum MF423, fermented rice bran extract thereof and application of lactobacillus fermentum MF423 and fermented rice bran extract | |
US20220248718A1 (en) | Method for producing fermented liquid comprising short-chain fatty acid | |
KR102414355B1 (en) | Method for preparing fermented rice bran by using weissella koreensis and fermented rice bran prepared thereby | |
KR102055053B1 (en) | Starter containing of lactic acid bacteria with superior effect for alcohol degradation activity and cheese containing alcohol metabolism using the same | |
CN109517767B (en) | Lactobacillus plantarum strain, soymilk produced based on fermentation of strain and production method of soymilk | |
KR20120003573A (en) | Probiotic enterococcus faecalis for the balance of korean intestinal micro flora, fermented product comprising the same and manufacturing method thereof | |
CN101892172A (en) | Bare-glass fly arthrobacter strain and method for producing feeding proteins by using bare-glass fly arthrobacter strain to decompose gossypol | |
KR100905286B1 (en) | Jujube tree of fruit, leaf, branch, root using soup prepared with fermented soybeans manufacture method | |
JP2021019576A (en) | Bacterial group | |
JPH08173078A (en) | New fermented preparation and its production |
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: 20120717 Year of fee payment: 7 |
|
FPAY | Annual fee payment |
Payment date: 20130708 Year of fee payment: 8 |
|
LAPS | Lapse due to unpaid annual fee |