KR100606241B1 - Preparation Methods of Chungkukjang and Liquid Chungkukjang Containing Red Ginseng with Enhanced Functionality of Anti-diabetes - Google Patents

Abstract

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.

Cheonggukjang, Liquid Cheonggukjang, Red ginseng, Antidiabetic

Description

 Preparation method of Red Ginseng Cheonggukjang with enhanced antidiabetic effect {Preparation Methods of Chungkukjang and Liquid Chungkukjang Containing Red Ginseng with Enhanced Functionality of Anti-diabetes}

1 is a SEM photograph of the genus Bacillus microorganism (20,000 magnification) isolated from conventional Cheonggukjang

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).

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,

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.

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).

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.

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).

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.

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.

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,

end. Materials and methods

Selection and Identification of Excellent Ginseng Strains for Red Ginseng Cheonggukjang and Electron Microscopy

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.

  The bacteria were identified using API 50 CHB / E and 20 E medium (Biomerieux, France) and ALILAB Plus (Biomerieux, France).

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. Preparation of Red Ginseng Cheonggukjang

  The production of Cheonggukjang consists of four processes as follows.

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.

  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.

  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.

  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. Preparation of Liquid Red Ginseng Cheonggukjang

   The manufacturing process of Liquid Cheonggukjang consists of five processes as follows.

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.

   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.

   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.

  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.

  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. Animal Experiment

1) Experimental Animal and Basic Diet

  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.

Table 1. Experimental dietary composition for antidiabetic animal experiment

1) Dried and powdered Cheonggukjang prepared by the same method without adding red ginseng.

2) Red ginseng powder.

3) Cheonggukjang added with 20% (w / w) red ginseng was re-fermented at 40 ℃ for 40 hours to dry and powder.

4) Soybean 5%, red ginseng powder 3% aqueous solution at 120 ° C. for 30 minutes, cooled to 40 ° C., Bacillus lynchiniformis strain was transplanted to 2%, cultured at 40 ° C. for 40 hours, centrifuged supernatant (Liquid Red Ginseng Cheonggukjang) ).

2) Experiment group and breeding method

   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. Measurement and Analysis

1) Induced Diabetes

  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) weight gain, dietary intake, drinking water intake and dietary efficiency

  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) Collection of Analytical Samples

  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) Analysis of blood sugar and urine glucose

  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) Analysis of Serum Lipids

  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) Statistical Processing

  All experimental results are expressed as mean and standard deviation of 10 experimental animals.

I. Results and Discussion

Microstructural Changes after Fermentation of Red Ginseng Cheonggukjang

   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 . Dietary Effects of Red Ginseng Cheonggukjang and Liquid Red Ginseng Cheonggukjang on Diabetic Rats

1) weight change

  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.

Table 2. Effect of Red Ginseng Cheonggukjang Diet and Liquid Cheonggukjang Drinking on Body Weight in Diabetic Rats

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) Dietary Intake and Dietary Efficiency

  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.

Table 3. Dietary Intake and Dietary Efficiency of Diabetic Rats

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) drinking water intake and urine excretion

  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.

Table 4. Drinking Water Intake and Urine Excretion According to Diet of Red Ginseng Cheonggukjang and Liquid Red Ginseng Cheonggukjang

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) Blood Sugar and Urine Sugar

  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.

  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.

   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.

Table 5. Changes in Blood Glucose and Urine Glucose Contents of Red Ginseng Cheonggukjang Diet and Liquid Red Ginseng Cheonggukjang

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) Effect of Red Ginseng Cheonggukjang Diet and Liquid Cheonggukjang Drink on Serum Lipid Content in Diabetic Rats

  Serum lipid content is shown in Table 6.

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.

Table 6. Serum Lipid Contents of Diabetic Rats Drinking Diet of Red Ginseng Cheonggukjang and Liquid Red Ginseng Cheonggukjang for 3 Weeks

1) ~ 4) Same as Table 1. Data presented as mean and standard deviation for 10 rats. Values in () are% of the normal group.

As described above, through the method of manufacturing red ginseng cheongukjang enhanced the effect of the present invention anti-diabetic,

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)

Bacillus licheniformis isolated from conventional Cheonggukjang was transplanted to 3% Bacto ^TM soy tryptic broth (Becton, Dickinson & Co, USA) and incubated at 37 ° C for 30 hours to adjust the number of bacteria to 10 ⁹ cells / mL Culture Process,   Beans are sorted using a sorter to remove sand, stones, scraps, and other foreign matters attached to the beans, and then soaked in water for 8-10 hours. After soaking the soaked soybeans for 30 minutes at 120 ° C and cooling to 40 ° C, aseptically inoculated 2% of the spawn prepared in the first step, fermented at 40 ° C for 40 hours, and the amount of raw soybeans in fermented Cheonggukjang. Cheonggukjang fermentation process of mixing red ginseng powder with 100mesh particle size to make 20% of the amount of soybeans evenly to make 1mm size pellet (1 mm) and ferment it for 40 hours by transferring it to 40 ℃.   Cheonggukjang fermented fermentation is a method of manufacturing red ginseng Cheonggukjang enhanced the effect of anti-diabetic, including consisting of a drying process drying for one day at 40 ~ 50 Bacillus licheniformis isolated from conventional Cheonggukjang was transplanted to 3% Bacto ^TM soy tryptic broth (Becton, Dickinson & Co, USA) and incubated at 37 ° C for 30 hours to adjust the number of bacteria to 10 ⁹ cells / mL Culture Process,    Soaking process that removes sand, stones, pieces of iron and other foreign matters attached to soybeans using a sorter, and then soaks them for 8 to 10 hours so that the beans are submerged.    Soak the soaked and dried beans with a crusher while crushing the water. Adjust the amount of water so that the amount of raw soybeans is 5% based on the total amount. Add 6-year-old red ginseng powder 3% to the total amount and put it in a sealed container. Mixing and pre-fermentation of the material, which is heated at 120 ° C. for 30 minutes and then cooled to 40 ° C.,   The soybean and red ginseng powder mixture solution cooled to 40 ° C. was added to a sterile fermentation tank, followed by aseptic inoculation of 2% of the spawn prepared in the first step, followed by fermentation or aeration at 40 ° C. for 40 hours. Fermentation process,   During the fermentation process, soybean and red ginseng powder precipitates are decomposed by the enzymes produced by Bacillus richeniformis, so that most of them are solubilized, but some remain in the precipitated state, so that the fermentation broth is filtered or filtered to improve the preservation. Method of manufacturing red ginseng cheonggukjang with enhanced anti-diabetic effect, which comprises a final treatment step of centrifugation to remove precipitates and sterilization at 120 ° C. for 15 minutes in a container The method according to claim 1 or 2, Bacillus licheniformis, isolated from the traditional Cheonggukjang, was isolated from tryptiic soy broth containing 3% of red ginseng powder, incubated for 40 hours at 40 ℃, and the bacillus was Bacillus with 1.2 ~ 12.0 um bacilli. Method for preparing red ginseng cheongukjang with enhanced antidiabetic effect, including those identified as lichenifomis

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