KR100778044B1 - Healthcare food manufacturing process conatains isoflavon from black bean which is available component and healthcare food thereof - Google Patents

Abstract

A method for preparing the health food containing isoflavon as an effective ingredient, and the health food prepared by the method are provided to improve the content of isoflavone and various kinds of minerals by using Rhynchosia volubilis (a kind of small bean). A method for preparing the health food comprises the steps of washing Rhynchosia volubilis (a kind of small bean), drying it, dipping it in vinegar to mature it, and drying in dark plate to prepare the vinegared bean; mixing the vinegared bean with a mixture obtained by boiling the swollen j Rhynchosia volubilis and vinegar; mixing the vinegared bean, the mixture and a concentrated solution obtained by boiling a mixture of 9.5 wt% of Cornus officinalis SIEB, 9.5 wt% of Acanthopanacis Cortex, 9.5 wt% of Schizandra chinensis, 9.5 wt% of Angelica acutiloba, 9.5 wt% of Rehmanniae Radix Preparata, 19 wt% of Artemisia capillaris Thunb., 19 wt% of green tea leaves and 14.5 wt% of licorice root for 5-8 hours; fermenting the obtained mixture; and drying the fermented mixture at a low temperature.

Description

TECHNICAL FIELD OF THE INVENTION A method for preparing a health food comprising the isoflavones contained in rat eye beans and a health food manufactured by the above-mentioned method {HEALTHCARE FOOD MANUFACTURING PROCESS CONATAINS ISOFLAVON FROM BLACK BEAN WHICH IS AVAILABLE COMPONENT AND HEALTHCARE FOOD THEREOF}

Figure 1 is a simplified process diagram showing a manufacturing process for the manufacturing method of the present invention.

2 to 5 is a graph showing the results of the analysis of each component of the isoflavone by HLPC for the health food containing the isoflavone according to the present invention as an active ingredient.

The present invention relates to a method for producing a health food comprising the isoflavin contained in rat eye beans and a health food produced by the method.

Rhynchosia Nulubilis , also called Seotaemok, is called 'yakbean' in Chinese medicine. In ancient times, herbal medicine has been prescribed as a bean. 'Consent bogam' refers to this bean as “warm in nature, sweet in taste and nonpoisonous. Better to use as a medicine. "It takes care of kidney disease, suppresses wind fever, activates blood (circulation), and detoxifies."'Hyangjeokseongbang' is 'black eye roasted soybeans soaked in alcohol and drink little by little, it is good for paralysis, wind rain, postpartum coldemia.' . "

The efficacy of these rats has been proven by modern science. Rat bean is a characteristic ingredient not found in general foods, and contains saponins, fats, vitamins, and minerals together with genistein and daidzein belonging to isoflavones. Contains more isoflavones than other soybeans.

Among the isoflavones contained in rat eye, genistein removes harmful reactive oxygen species and shows antioxidant effect. HSP (heat shock protein), GRPs (which help cancer cells survive attack by immune system) Inhibition of the production of stress proteins such as glucose-related protein (glucose-related protein) is known to exhibit anti-cancer activity against breast, rectal and prostate cancer. It has also been reported that daizein inhibits the rapid rise in blood alcohol concentration after drinking alcohol by delaying the rate of alcohol release in the stomach. In addition, saponins of rats are closely related to antioxidant activity, lowered serum cholesterol, selective toxicity to cancer cells and immune effects. Especially, isoflavones of antioxidant and anticancer substances have recently been detected from the black areas of the shells. It is said.

Rats have many components that work similar to hormones called estrogens, which play a crucial role in maintaining bone density. It is also known that isoflavones, which strengthen bones, have an effect on inhibiting bone loss. Ingestion of these isoflavones has been reported to increase the rate of neurotransmitter hormones such as endorphins and serotonin and to increase their absorption rate, thereby preventing heart disease, hypertension, arteriosclerosis, and osteoporosis, which are common in menopausal women.

This isoflavone has a structure similar to estrogen, has a high absorption rate in the body, and binds to an estrogen receptor to activate its action. Moreover, isoflavones are known to competitively bind to estrogen receptors, inhibiting the activity of cancer cell proliferation agents in breast tissue. These properties have been shown to not only inhibit fat rancidity but also to prevent tissue damage by free radicals, which are known to develop cancer progression. Paying attention to the efficacy of isoflavones, the US Food and Drug Administration recommends taking more than 25g of isoflavones per day. In addition, the bark of the rat eye bean contains an anticancer substance called glycine which is not found in the yellow bean. However, the mouse eye bean having excellent anticancer and antimicrobial effects is thicker than normal soybean and has a slightly harder tissue, resulting in lower swelling and degradation of protein when it is increased, and especially isoflavone itself, which is concentrated in the shell part. Due to its antimicrobial properties, there was a problem that the fermentation degree is low when the fermentation to increase digestion absorption.

On the other hand, the protein contained in soybeans are not absorbed well by the human body when ingested raw soybeans, so in the folk medicine to make the soybeans using persimmon vinegar to ensure that the protein contained in the soybeans are well absorbed by the human body They ate soybeans, soybeans, and soaked them in vinegar. In particular, the persimmon vinegar used at this time is rich in tannins and ascorbic acid (vitamin C), which lowers the acidic concentration of food, enhances its preservation capacity, stimulates the secretion of digestive fluids through sourness, stimulates taste buds, and is involved in energy metabolism of the human body. It is characterized by a quick recovery from fatigue. If you apply it to athlete's foot or insect bites, it is effective. If you drink after eating greasy foods or instant foods, it is effective for preventing adult diseases with a refreshing taste.

In order to extract and use the active ingredients such as proteins contained in the rat's eye beans, the Republic of Korea Patent Registration No. 0311256 uses black soybean as the main ingredient, and has high enzymatic activity such as protease and amylase, and excellent ability to produce viscous substances and thrombolytic ability. Cheonggukjang prepared by adding the additional vegetables after inoculating the strain, but this invention takes the method of fermenting by directly transplanting the strain cultured in the traditional doenjang for rats eye bean to produce the fermented soybean Because this is not the case, there is a hassle to cultivate and transplant the strain separately, and there was a problem that it is difficult to add other active ingredients in addition to rat eye.

In addition, fermented soybeans in the general state are not fermented well due to the antimicrobial substances contained in the shell part and flesh, and especially when fermented with the soybeans ripened in persimmon vinegar as raw materials, There was a problem that the fermentation becomes more difficult because the required mycelia are not produced.

Therefore, the present inventors pay attention to the efficacy of rat eye beans and the effects of persimmon vinegar, and by using the various medicines, the mouse eye beans are matured in persimmon vinegar to increase digestive absorption and easy fermentation, while isoflavones are contained in the rat eye beans. It has been developed a method for producing a health food containing the active ingredient and a health food comprising the isoflavone contained in the rat eye bean prepared by the method.

Therefore, the present invention is not used to fertilize itself, but fermented by mixing the fermented soybeans with persimmon vinegar and the concentrate containing the main components of Gamdu-tang and other herbs used in chemotherapy, thrombosis, osteoporosis, prostate hypertrophy Its purpose is to provide a method for producing a health food comprising isoflavones contained in rat eye beans,

In addition, there is another object of the present invention to provide a health food comprising the isoflavones contained in the rat eye by the manufacturing method as an active ingredient.

In order to achieve the above technical problem, a method for producing a health food comprising isoflavones contained in rat eye beans according to the present invention as an active ingredient is dried by washing the rat eye beans in water and then immersing them in persimmon vinegar and drying them in the shade. Preparing soybeans; Mixing persimmon tang prepared by boiling the soybeans and licorice, washed with water and soaked in water; To the mixture of the soybean and persimmon tang 9.5% by weight, corn 9.5% by weight, 9.5% by weight of Omija, 9.5% by weight, Angelica 9.5% by weight, 9.5% by weight of sucrose, 9.5% by weight, 19% by weight of green tea leaves, 19% by weight of green tea leaves, 14.5% by weight of licorice Mixing the concentrated solution prepared by putting in for 5 to 8 hours; Fermenting the mixture of the soybeans, persimmon and the concentrate; And it characterized in that it comprises a step of drying the fermented mixture at a low temperature.

At this time, the preparation of the soybeans is characterized in that the mixture of the rat eye bean and persimmon vinegar 1: 2 weight ratio after aging for 18 to 22 days and then harvested and dried in the shade for 4-6 hours, specifically, the rat eye 10Kg of soybeans are washed in clean water to remove dirt and foreign substances from the surface of the beans, and then dried and soaked in persimmon vinegar to mature. At this time, the amount of persimmon vinegar necessary for ripening 10Kg rat eye is 20Kg, the ripening period is about 20 days. Soak it in persimmon vinegar and ripen for 20 days, it becomes a chopped beans. After harvesting enough ripe chopped beans, transfer them to the rice tray and dry them in the shade for about 5 hours to produce fermented soybeans.

The prepared soybeans are mixed with persimmon tang, the manufacturing method of such persimmon is characterized in that the rat eye is washed in water and then soaked in water and boiled for 5-7 hours with licorice. Specifically, it is preferable to prepare persimmon tang after washing 2kg of rat eye not pickled in persimmon vinegar and boiling it for 6 hours with licorice.

Gamdu-tang is a simple prescription consisting of licorice and black soybeans, but it has an excellent detoxification effect when addicted to heavy metals or drugs. It is said to grow, to infuse, to detoxify and detoxify gold. It is also said to relieve children's reading, span, reduce fire and get rid of pain. In addition, food poisoning, gastric ulcers, hepatitis, etc. are prescribed as Gamdu-tang, along with other medicines such as swelling, child fever, diabetes, etc. It is also good for vases with dense tense or stuffy chests.

Such persimmon is not only effective in itself but also plays a role as a catalyst or culture material that produces mycelia when fermenting soybeans. The reason for using it as a catalyst is that it is contained in vinegar when fermented with only soybeans. Since the hyphae did not come out very much and fermentation proceeded considerably slower, there was a need for a method to promote fermentation. When fermented, the nutrients of Gamdu-tang were able to confirm that mycelia were formed and grown much faster. In addition, due to the mixture of persimmons, fermentation is better than when fermenting the soybeans as it is, and the fermentation time is shortened, as well as the effects of persimmons on the health food according to the present invention, as well as rat eye itself or sorghum itself. Compared to fermenting the bay, the content of isoflavones also increases.

On the other hand, the present invention is a mixture of chocolate beans and persimmon tang 9.5% by weight, corn 9.5% by weight, 9.5% by weight of Schizandra chinensis, 9.5% by weight of Angelica, 9.5% by weight, 9.5% by weight of sucrose, 19% by weight of ginko wormwood, 19% by weight of green tea leaves, licorice 14.5 It is characterized by mixing the concentrated solution made by putting together by weight percent for 5-8 hours, specifically, Cornus 100g, Ogapi 100g, Schisandra chinensis 100g, Angelica 100g, Sulfur yellow 100g, Injin mugwort 200g, Green tea leaf 200g, Licorice 150g It is desirable to mix the above ingredients with clean water for about 6 hours to make a clear and concentrated solution. Due to the mixing of the concentrate, the effects of various herbs used as the ingredients of the concentrate extend to the health food according to the present invention.

Looking specifically at the medicinal effects of these concentrates, the active ingredient in the concentrates such as cornus, Ogapi, Schisandra chinensis, Angelica, Sukjiwang, Injin mugwort, green tea leaves, licorice, etc. Cornus milk protects the liver and kidneys and firmly the body In particular, the sour taste of cornus milk increases the contractility of the muscles and improves the control of the bladder to control the enuresis of young children and is effective in the symptoms of urinary incontinence of the elderly.

Ogapi is a medicinal plant whose roots are more effective than any other medicinal herbs. Ogapi is a potent medicinal plant that enhances immune function, regulates and promotes hormonal function, improves metabolism, improves cardiovascular central nervous system disease, regulates metabolic function, and diseases. It has the effect of enhancing resistance, reducing leukocytes, improving hypertension and coronary atherosclerosis.

Schisandra chinensis contains five flavors: sweet, bitter, spicy, sour, and salty. Schisandra chinensis is used for warming the limbs.It is present in vitamins A, C and calcium and carotene, which protects eyesight and provides high quality fiber. It greatly helps the discharge and is effective in improving liver function.

Angelica is a warm, tasteful, very poisonous medicinal herb that is used to treat all ailments, blood clots, and caterpillars. It eliminates bad blood and creates new blood. It treats infertility throughout the body, stops various bad swells and boils, injured iron, wounds, hemoptysis, cold symptoms, dysentery, alleviates warmth, protects the stomach, and gives rise to muscles.

Sukjihwang is a perennial medicinal plant that accompanies the Hyunsam family, and its root is used as a medicinal herb in the herbal medicine. Raw raw sulfur and dried are called geonjihwang. Among them, immersion is made 9 times by drying it and drinking it. Foremost in its efficacy. Taste is sweet but bitter and warm, and it supplements blood and replenishes jeong (精: basic substance for life and activity), sore back and knee, painful symptoms, dysmenorrhea, dizziness, etc. It is effective in treating and blacking the hair.

Injin mugwort, used as a medicine, belongs to the cold side of the nature and lowers the heat of the liver, and is mainly used to treat jaundice and benefits the liver. Injin mugwort is particularly effective in inhibiting carcinogenic fungi and carcinogenic toxins.

Green tea leaves are effective in detoxifying heavy metals, preventing aging, and preventing obesity.

Finally, licorice in the drugstore 'licorice is an essential medicine among many herbs. Licorice not only sweetens bitter medicine to make it easy to eat, but also has its unique weakness. It relieves all medicines, coughs and coughs, and neutralizes all medicines. In addition, licorice has an adjustment effect like corticosteroids, which helps to relieve urgent symptoms and to relieve pain and nervous tension caused by muscle tension, and glycyrrhizin, which is included in licorice, acts as an anti-allergic effect. It is also effective in gastric ulcer and duodenal ulcer. In particular, there is a decholesterol action to prevent the hardening of the arteriosclerosis, which acts to detoxify the toxic substances, so as to strengthen the function of the liver. In addition, pleurisy and pulmonary tuberculosis have been shown to have a distinct therapeutic effect, and there are reports that there is a clear therapeutic effect on various diseases such as epidemic hepatitis, bronchial asthma, dermatitis (urticaria, eczema, acne, freckles, etc.), malaria, frostbite, hand and foot cracks.

The medicinal effects of the concentrates have the advantage that the medicinal effects of the concentrates together with the health food according to the present invention by mixing and fermenting the concentrated solution with the remaining medicinal effects as it is in the mixture of the soy beans and persimmon.

On the other hand, the present invention is characterized in that the fermentation of the soybean and persimmon and the concentrate mixture is characterized in that the mixture is wrapped in a breathable fabric at a temperature of 10 ~ 20 ℃ to ferment for 25 to 30 hours, soybean digestion absorption rate is just eaten Although it is 65%, the rate of absorption increases to 98% after germination or fermentation, which is essentially passed through the fermentation process as described above.
At this time, the persimmon and the concentrate is mixed with a small amount of the beans together to help the fermentation of the beans, the mixture of the beans added to persimmon and the concentrate is fermented by wrapping in a breathable fabric.

delete

Looking at the fermentation process in detail in the present invention, when the fermentation is started at a temperature of 12 ℃ 12 hours after the first blue hyphae (Bacillus bacillus) began to be produced in Gamdu-tang, fermented after the mycelia began to produce The temperature rose to 18 ° C, and after 16 hours, red mycelium began to form in the soybeans, and the production and growth of mycelium reached its peak when 24 hours passed from the start of fermentation. After 27 hours, the production and growth of mycelium gradually decreased, and the activity of mycelium decreased, and the fermentation temperature also dropped back to 12 ℃. After 28 hours from the start of fermentation, the production of mycelium was completely terminated. Stopped. At this time, the fermentation of the mixture is made by wrapping the mixture of the soybeans, persimmon and concentrate with a breathable fabric, it is preferable to use burlap as the breathable fabric.

The method of drying slowly at medium temperature is chosen because the shell of soybean is damaged when dried at high temperature, and glystein, which is an anticancer substance, is used to prevent degeneration due to the high temperature during drying. to be.

In addition, the present invention, after the step of fermenting the mixture of the soybean and persimmon tang and concentrate, the mixture of the fermented soybean and persimmon tang and concentrate in a separate container exposed to steam at 100 ℃ or more for about 10 to 20 minutes Characterized in that it further comprises the step of.

After the drying process, the above-mentioned water bath is dried, and the mixture of the soybeans, persimmons, and concentrates, which has been fermented, is dried at a high temperature, and the shells are peeled off and the isoflavones contained in the shells are denatured. Because there are disadvantages. However, if you use the water bath technique used to make high-quality medicine in oriental medicine, the water can be supplemented to the skin part sufficiently, and the effective ingredient contained in the skin is denatured when the skin is dried and peeled off. There is an advantage that can be prevented.

Figure 1 briefly shows a process diagram for a manufacturing method for a health food using the isoflavones contained in the rat bean as an active ingredient.

In addition, the present invention is characterized in that the health food containing the isoflavones contained in the rat eye bean prepared by the manufacturing method as an active ingredient.

The result of the component analysis for the health food containing the isoflavone contained in the rat eye bean prepared according to the present invention as an active ingredient is as follows.

<Experimental example 1>

It is the result of analyzing four items other than calories in the Korea Food Research Institute for health foods containing isoflavones contained in rat eye beans prepared according to the present invention as an active ingredient. The actual result analysis table sent by the Korea Food Research Institute is attached in Reference 1.

[Table 1] Analysis of 4 items besides calories

<Experimental example 2>

Isoflavone components and contents contained in health foods containing isoflavones contained in rat eye beans prepared according to the present invention as an active ingredient were analyzed by HPLC at Youngdong University Bio-regional Technology Innovation Center as follows. The actual analysis and reporting data analyzed at Youngdong University's Biotechnology Innovation Center shall be submitted as attached to Attachment 2.

-Sample grinding and extraction with 80% ethanol (EtOH)

Evaporation

-Dissolve again in distilled water and extract with hexane (repeat 4 times)

-After evaporation, dissolved in methanol (MeOH), filtered and analyzed by HPLC

[Table 2] Components and Contents of Isoflavones

According to Table 2, the total isoflavone content in the health food according to the present invention is 584.05ppm, of which the amount of Daidzin is 326ppm, the amount of Daidzein is 52.64ppm, and the amount of Genistin is 200ppm, the amount of Genistein (Genistein) is 5.41ppm, according to the above analysis results it can be seen that the content of isoflavones is increased in the health food according to the present invention.

On the other hand, Figures 2 to 5 is a graph showing the results of the analysis of each component of the isoflavones by HLPC for the health food containing isoflavones according to the present invention, all detectors are PDA 254.2 nm, 20 minutes Will be analyzed. The expression "e two seconds" in the drawings refers to a health food containing isoflavones contained in rat eye according to the present invention as an active ingredient.

Figure 2 shows the results of the HLPC analysis for Daidzin, Figure 3 shows the results of the HLPC analysis for Daidzein (Daidzein), Figure 4 shows the results of the HLPC analysis for Genistin (Genistin) Figure 5 shows the results of the HLPC analysis for Genistein (Genistein).

<Experiment 3>

Mineral components of health foods having isoflavones prepared according to the present invention as an active ingredient were analyzed in the following manner.

-Sample pretreatment with Mars 5 (0.1 g of sample was ground and dissolved in 10 ml of nitric acid for 60 minutes at 250 psi, 250 ° C)

The mineral content is then measured on the sample with an Inductively Coupled Plasma Spectrometer (Optima 300DV).

[Table 3] Analysis of mineral components and contents

As a result of the experiment according to Table 3, it can be seen that the health food containing the isoflavone contained in the rat eye bean according to the present invention contains a large amount of calcium, iron, and manganese in minerals.

The above embodiments, experimental examples and drawings are merely for the purpose of describing the contents of the invention in detail, and are not intended to limit the scope of the technical idea of the invention, and the present invention described above is usually in the technical field to which the present invention belongs. As those skilled in the art, various substitutions, modifications and changes are possible within the scope without departing from the spirit of the present invention is not limited to the embodiments and the accompanying drawings, as well as the claims described below Rather, it should be determined by including an equivalence with the claims.

 According to the method for preparing a health food according to the present invention described above, fermented by mixing mixed persimmon and concentrate with fermented soybeans made of fermented soybean, increase the isoflavone content contained in the soybean sprout and various mineral components. Enables the manufacture of health foods that are rich in

In addition, by providing a health food prepared by the method of manufacturing a health food according to the present invention to take the thrombosis, osteoporosis, enlarged prostate and hypertension, as well as to prevent the symptoms for the general public.

Claims (8)

Washing snow-dried soybeans in water, immersing them in persimmon vinegar, aging, and drying them in the shade to produce soybeans; Mixing persimmon tang prepared by boiling the soybeans and licorice, washed with water and soaked in water; To the mixture of the soybean and persimmon tang 9.5% by weight, corn 9.5% by weight, 9.5% by weight of Omija, 9.5% by weight, Angelica 9.5% by weight, 9.5% by weight of sucrose, 9.5% by weight, 19% by weight of green tea leaves, 19% by weight of green tea leaves, 14.5% by weight of licorice Mixing the concentrated solution prepared by putting in for 5 to 8 hours; Fermenting the mixture of the soybeans, persimmon and the concentrate; And Method for producing a health food comprising isoflavones contained in rat eye, characterized in that comprising the step of drying the fermented mixture at low temperature. In claim 1, Production of the soybeans, Health food comprising isoflavones contained in rat eye bean, characterized in that the mixture of rat eye bean and persimmon vinegar is aged for 18 to 22 days, then dried and dried in the shade for 4 to 6 hours. Manufacturing method. In claim 1, Production of the persimmon Method for producing a health food comprising isoflavones contained in rat eye beans, characterized in that the rat eye is soaked in water and then boiled with licorice for 5 to 7 hours. In claim 1, Fermentation of the soybean, persimmon and concentrate mixture, A method for producing a health food comprising isoflavones contained in rat eye beans as an active ingredient, which is wrapped in a breathable fabric for 25 to 30 hours at a temperature of 10 to 20 ° C. In claim 1, Drying of the mixture of the fermented chocolate beans and persimmon and the concentrate, A method for producing a health food comprising isoflavones contained in rat eye, which is dried at a temperature of 35 to 37 ° C. for 70 to 80 hours. The method according to any one of claims 1 to 5, After the step of fermenting the mixture of the soybeans and persimmon and the concentrate, It is effective in isoflavones contained in a rat bean, characterized in that it further comprises the step of placing the mixture of fermented chocolate beans and persimmon and concentrated solution in a separate container and exposed to steam at 100 ℃ or more for about 10 to 20 minutes The manufacturing method of the health food which uses an ingredient. A health food comprising isoflavones contained in rat eye beans prepared by the method of any one of claims 1 to 5 as an active ingredient. A health food comprising isoflavones contained in rat eye beans prepared by the method of claim 6 as an active ingredient.

Images