KR100903562B1 - Functional chungkookjang containing herb using bacillus subtilis cho47 - Google Patents

Abstract

Functional Cheonguk-jang(fermented soybeans) containing herbs and a preparation method thereof are provided to secure effective components of herbs while maintaining the specific flavor and taste of Cheonguk-jang by mixing shiitake, Codonopsis root and Houttuynia cordata with Bacillus subtilis CHO47(KCTC18126P). Functional Cheonguk-jang(fermented soybeans) containing herbs comprises 1-30 parts of shiitake, Codonopsis root and Houttuynia cordata and 100 parts of Cheonguk-jang powder with purified water. A method for preparing the Cheonguk-jang powder consists of the following steps of: steaming beans; inoculating Bacillus subtilis CHO47 to the beans; fermenting the beans; and freeze-drying the prepared Cheonguk-jang.

Description

Functional chungkookjang containing herb using Bacillus subtilis CHO47 using Bacillus subtilis CHO47 strain

The present invention relates to a herbal herb-containing functional Cheonggukjang prepared by fermenting soybean with Bacillus subtilis CHO47 strain (Accession No .: KCTC18126P). More specifically, the present invention relates to a herbal herb-containing functional Cheonggukjang prepared by adding a herbal herb powder such as shiitake mushroom, deodeok, and erukcho, or an herbal herb extract to Cheonggukjang prepared by fermenting soybean with Bacillus subtilis CHO47 strain.

Cheonggukjang has the advantage that it can be prepared without salt, unlike other Korean foods.In addition, the consumption of Cheonggukjang is highly related to the incidence of gastric cancer, hypertension, and stroke among Koreans who consume a lot of refined salt. It is preferable to prevent excessive consumption of salt.

It verifies the physiological activity and functionality of the herbal extracts (Seng mushroom, Deodeok, Eocho vinegar) to enhance the functionality of Cheonggukjang and establishes the optimal mixing condition between raw herbs and functional ingredients of Cheonggukjang to standardize the medicinal herbs added with medicinal herbs. In addition, it establishes manufacturing process and develops prototype according to consumer's preference oriented herbal herb Cheonggukjang.

In order for Cheonggukjang, a traditional food to survive, it is very important to improve the smell, manufacture nutritious Cheonggukjang and produce Cheonggukjang added with functionality so that young people can enjoy it along with their traditional reproduction. There is an urgent need to expand the bottom of the consumer base through tug of war, easy recipes, and ease of portability.

In addition, in order to revitalize the Cheonggukjang industry, efforts will be made to improve the commercialization of Cheonggukjang's manufacturing methods, quality enhancement, establishment of automated processes for mass production, improvement of packaging and hygiene, and development of various Cheonggukjang materials for those who are reluctant to increase consumption. Industrialization will be possible.

The problem to be solved by the present invention is to prepare the Cheonggukjang and Cheonggukjang hwan containing the active ingredients of raw herbs (shiitake mushrooms, Deodeok, Eoseongcho) to ensure that consumers can continue to consume the appropriate blending ratio of fermented herbs, fermentation conditions and standard processes To establish a. In addition, the specific mechanism of action represented by the active herbal medicines can be applied to the search for new similar bioactive substances, and it is expected to expand to the development of new types of functional foods or derived therapeutics. Compared to the general Cheonggukjang, it was a technical task to obtain the effects of various folk remedies by the ingredients of raw herbs (shiitake mushroom, deodeok, eoseongcho) containing the active ingredient.

As a result of this study, the profitability of farmers is greatly increased by developing functional Cheonggukjang using herbal medicines, creating demand for herbal medicines grown in Jangheung according to industrialization of products, and characterizing our traditional fermented food Cheonggukjang. It is expected to contribute to the vitalization of the local economy as it is commercialized as a tourism product that highlights the local image of Jangheung-gun.

An object of the present invention is steamed soybean, inoculated with Bacillus subtilis CHO47 (Accession No .: KCTC18126P) and fermented after fermentation of 100 parts by weight of Saengcheonggukjang prepared by shiitake mushroom, deodeok, Eochocho mixed powder 1-5 It is to provide a herbal medicine-containing Cheonggukjang prepared by adding parts by weight.

In addition, another object of the present invention is steamed soybeans, Bacillus subtilis ( Bacillus subtilis ) CHO47 (Accession No .: KCTC18126P No.) inoculated with 100 parts by weight fermented soybeans prepared by fermentation of shiitake mushrooms, deodeok, Eochocho distilled water mixed It is to provide a herbal medicine containing Cheonggukjang prepared by adding 1 to 30 parts by weight of the extract (solid content 10% by weight).

In addition, the herbal herb containing Cheonggukjang is characterized by having a healthy functionality to lower the total cholesterol content, triglyceride content in the human body.

The effect of the present invention is to develop functional Cheonggukjang using herbal medicine, create demand of herbal medicine cultivated in Jangheung according to industrialization of products, and characterize Cheonggukjang, our traditional fermented food, increase profitability of farmers, and greatly increase the profitability of farmers. It is commercialized as a tourism product that highlights the local image of the country, which contributes to the vitalization of the local economy.

1. Isolation of Fermentation Strains

In order to identify bacteria by selecting CHO47 which is considered to be suitable for the production of Cheonggukjang, the result of examining the morphological characteristics, culture characteristics, and physicochemical properties of microorganisms and antagonist microorganisms were identified to determine whether they were suitable for the production of Cheonggukjang. In addition, the characteristics of Bacillus subtilis ( Bacillus subtilis ), which are used strains, were compared with each other and are shown in Table 1 below.

In addition, the fermented strain Bacillus subtilis CHO47 used in the present invention was deposited on December 11, 2007 with the deposit number KCTC18126P to Korea Research Institute of Bioscience and Biotechnology.

As a result, the CHO strain was identified as Bacillus sp. As a detailed characteristic, it was the same positive bacterium as Bacillus subtilis in Gram staining, and both strains were bacilli. In view of the above characteristics, CHO47 strain used in this experiment is considered to be suitable for the production of Cheonggukjang.

2. Manufacture of Cheonggukjang

(1) Establishment of Optimal Fermentation Conditions for Cheonggukjang

In order to manufacture the Cheonggukjang, the soybeans are first washed, soaked, and then fermented after the increase of steam, to establish the optimum temperature and time for fermentation. The optimum soaking time of the soybean soybean through these experiments was found to be the best soaking condition for 18 hours. In addition, the optimum steaming time was determined to be 30 minutes at 120 ℃. In addition, the condition of the fermented soybeans inoculated with the new strain (CHO47) inoculated with soybean in fermenter (42 ℃) was investigated. Therefore, in this experiment, the soaked soybeans were soaked for 18 hours, and the steaming time using autoclave was 30 minutes and fermentation time was 48 hours.

(2) Establishment of conditions for the manufacture of herbal herb Cheonggukjang

According to the above-mentioned manufacturing method, the powder of shiitake mushroom, deodeok, and erukchocho were mixed with 0%, 1%, 3%, 5%, 7% and 3%, 5%, and 10% of the weight, respectively. Cheonggukjang was prepared by adding% to investigate the properties to determine the most suitable addition method for the production of raw soup.

As a result of the experiment, when the powder was added directly, the fermentation was hardly performed at the addition portion more than 3%, and in the extract, almost no fermentation was performed at all the addition portions (3%, 5%, 10%). there was.

Therefore, the method of adding the extract of the crude herb when the raw herbal medicine is prepared by adding the herbal herb affects the fermentation step is not a suitable manufacturing conditions. In addition, the method of preparing the Cheonggukjang by adding the powder from the beginning is also very limited in the amount of addition.

As a result, when adding herbal medicine powder to Cheonggukjang after the fermentation step, the product is mixed with final Cheonggukjang product or packaged without mixing herbal medicine powder. I think that's the best way.

(3) Raw Cheonggukjang product added with herbal medicine

After inoculating boil, steam, and fungi as the optimal conditions for the production of Cheonggukjang, add and mix the herbal herb powder by a certain ratio (0%, 1%, 2%, 3%, 5%) to the fermented Cheonggukjang prepared. .

According to the herbal herb powder ratio, the 3% added group did not form the unique thread of Cheonggukjang, and the 5% added group lost its viscosity due to the content of powdered herbal herb, which is not suitable for the naked eye. Judging. Therefore, the appropriate amount of herbal medicine powder should be determined within 3%.

(4) Cheonggukjanghwan with raw herbs

The raw soybeans (Serritae) were washed three times or more, and after 18 hours of soaking, the steam was increased in a autoclave for 30 minutes, and the soybeans were inoculated with Cheonggukjang bacteria (CHO47) and fermented for 48 hours to prepare Chunggukjang. After freeze-drying the fermented Cheonggukjang, crude herbal herb extracts are added in proportion to prepare the herbal herb added Cheonggukjanghwan.

At this time, extract the crude herb extract each 300 g of the herbal herb (eojecho, deodeok, shiitake mushrooms), add 5000 mL of distilled water, extract it in autoclave for 3 hours, filter the extracted solution, and concentrate the final concentration to 10% in a vacuum rotary evaporator. It was prepared by.

The herbal herb extract was prepared to have a final concentration of 10%, and Cheongkukjanghwan was prepared by adding various levels of the herbal herb extract (0%, 10%, 20%, 30%).

Cheongukjanghwan prepared in this way was subjected to nutritional component characteristics, physicochemical characteristics, sensory evaluation to determine the proper addition ratio of the extract.

3. Nutritional and Physicochemical Characterization of Cheonggukjang and Cheonggukjanghwan Herbs

(1) general component analysis

The general components of Cheonggukjang and Cheonggukjanghwan prepared by adding herbal herbs at certain ratios were analyzed according to the A.O.A.C method. Moisture was quenched by atmospheric pressure drying, crude ash by dry painting, crude fat by soxhlet extraction, crude protein by micro kjeldahl method using automatic nitrogen distillation, and crude fiber by Henneberg-Stohmann method.

General Ingredients of Fresh Cheonggukjang Added with Herbs

Table 2 shows the results of the analysis of general components of Cheonggukjang. The highest water content was, followed by crude fiber, crude protein, crude fat, and ash. Crude protein and crude fat content decreased slightly as the level of herbal medicine was added, and other analysis items were not affected by the amount of herbal medicine added.

According to the Korean Food Standards, Cheonggukjang standards are defined as water 10.0% or less (dry products only), crude protein 10.0% or more, tar color non-detection, preservative sorbic acid, 1.0 g / kg or less. As a result of this experiment, 16.50 ~ 17.81% of crude protein showed that all samples met the standard, and tar color and preservative, which are hazardous substances, were not detected as optional additives.

Protein is a major component of the plant cell protoplasts and is contained in all the cells of tissues.It is the main component of nitrogen-containing organic matter, which is a component of the flora and fauna.It is an important component to maintain physical strength. It also acts as a source of energy because it generates about 2.2 times more energy than the same amount of protein or carbohydrate. Carbohydrates, like proteins and fats, make up organisms and are indispensable nutrients as energy sources.

General Constituents of Chungkookjanghwan with Added Herbal Extract

Table 3 shows the results of the analysis of the general components of the cheongukjanghwan prepared by adding the herbal extract. Dried products had the highest crude protein (39.07 to 37.42%), crude fiber (36.19 to 34.19%), crude fat (20.68 to 19.12%), moisture (6.52 to 6.72%), and ash (5.39 to 5.83%). Appeared.

Crude protein, crude fiber, and crude fat contents decreased slightly as the herbal herbal extracts were added, and the increase in moisture and ash content was not significant.

In the Cheonggukjang standard of the Food Code, the moisture content of the dried product is regulated to be less than 10.0%. In this product, even if the herbal herb extract is added up to 30%, all of them meet the standard.

(2) free sugar analysis

Free sugar was analyzed according to the method of Gancedo et al. That is, 75% ethanol was added to each sample, and the mixture was refluxed at 80 ° C. for 2 hours, and then concentrated under reduced pressure to remove ethanol, and the extract was purified with a Sep-pak C ₁₈ cartridge, followed by a 0.45 μm membrane filter (Millipore Co., USA). ), And then analyzed under the conditions of Table 4 using HPLC.

Free sugar of Saengcheonggukjang added with herbal medicine

HPLC analysis of free sugars in Cheonggukjang prepared with different herbal herb powder addition levels (Table 5) showed that the most abundant sugar was raffinose and 2,009.33 mg / 100 g of the non-medicinal herb powder was added. Raffinose content tended to decrease as the level of herbal medicine powder was increased. Sucrose was 570.82 mg / 100 g in the control, and the higher the level of addition, the lower the content, and the same tendency as raffinose. However, the higher the levels of galactose, fructose and glucose, the higher the content. These results indicate that the herbal herb powders (echinacea, shiitake, and deodeok) are added to affect the distribution of free sugars contained in them. Judging.

Free Sugars of Cheonggukjanghwan with Herbal Herb Extracts

HPLC analysis of the free sugars present in Cheonggukjanghwan prepared with different herbal herbal extract levels (Table 6) showed that the most common sugar was raffinose, and 801.76 mg / 100 g was added without the herbal herb extract. Raffinose content tended to decrease slightly as the level of the herbal extract was increased. Sucrose was 322.98 mg / 100 g without addition, and the higher the level of addition, the higher the content was 615.56 mg / 100 g for the 30% added product.

However, as the level of galactose and fructose increased, the content increased significantly, and the level of raffinose and sucrose increased for the 20% added product, respectively. These results are believed to affect the distribution of free sugar contained in the herb extract (eojecho, shiitake mushroom, deodeok).

(3) organic acid analysis

The organic acid analysis of Saengcheong-gukjang and Cheongguk-janghwan was taken with a certain amount of homogenized sample, extracted with water, filtered with 0.45 μm membrane filter, and then analyzed using HPLC for organic acid. Conditions for organic acid analysis are shown in Table 7.

Organic Acid Content of Fresh Cheonggukjang Added with Herbs

The results of analyzing the organic acid of Saengcheonggukjang by organic acid-only HPLC are shown in Table 8. The most common organic acid was lactic acid, followed by phosphoric acid, acetic acid, succinic acid and citric acid. This trend was similar with the addition of herbal medicine powder. In general, the distribution of organic acids increased with the addition of crude herb powder. However, malic acid, acetic acid, and succinic acid showed higher results than the control, but there was no increase tendency according to the added level. In the case of the total organic acid content, the control group was 1,333.49 mg / 100 g, the herbal herb powder 1% was added 1,441.23 mg / 100 g, the 2% was added 1,531.38 mg / 100 g, and the 5% was added 1,840.97 mg / 100 g. The higher the content, the more organic acid content tends to increase.

Organic Acids of Cheonggukjanghwan Added with Herb Extract

The results of analyzing the organic acid of the Cheonggukjanghwan product are shown in Table 9. The most common organic acid was lactic acid, followed by phosphoric acid, formic acid, citric acid, and pyroglutamic acid. The amount of lactic acid, succinic acid, malic acid and pyroglutamic acid tended to increase with the increase of the herbal extracts, but the formic acid and acetic acid contents decreased.

In the case of total organic acid content, the control group was 2,390.40 ㎎ / 100 g, while the 10% herbal extract of 3,229.07 mg / 100 g and 20% of 3,931.23 mg / 100 g increased significantly, and the organic acid content of 30% added In case of 3,925.43 mg / 100 g, the level was similar to that of 20% added product. The overall tendency is that the higher the level of addition, the higher the organic acid content is, and the organic acid contained in the herbal medicine extract itself is considered to have a great influence on the organic acid content contained in Cheonggukjanghwan itself.

(4) amino acid analysis

Amino acid analysis is precisely the degree of homogenization Soybean sample weighed 0.2 g taken for each test tube, 0.05% (W / V) 2- mercaptoethanol (C ₂ H ₆ SO) a 6 N HCl 15 mL was added to 110 ℃ ± 1 containing After hydrolysis at 24 ° C. for 24 hours, the filtrate was filtered and concentrated under reduced pressure and concentrated to remove hydrochloric acid, washed with distilled water 2-3 times and concentrated under reduced pressure. The concentrate was applied to a pH 2.2 sodium citrate buffer, and the filtrate filtered with a 0.45 μm membrane filter was analyzed using an amino acid analyzer (LC-10 Avp, Shimadzu, Japan). Conditions for amino acid analysis are shown in Table 10.

Amino Acids of Fresh Cheonggukjang Added with Herbs

Amino acids such as protein ingested as food become a material for synthesizing biological proteins after being absorbed. Since 20 kinds of biological proteins are combined and synthesized in a certain order, bioprotein can be synthesized if any one of them is insufficient. none. In particular, amino acids such as isoleucine, leucine, lysine, phenylalanine, methionine, threonine, tryptophan, and valine are essential amino acids that are not synthesized in the human body or do not meet the demands even though they are synthesized.

The results of analyzing the amino acid content of each sample by the amino acid automatic analyzer are shown in Table 11. In the case of amino acids, as the herbal medicine powder was added, the overall tendency decreased, which was the opposite of that of the organic acid. In the case of total amino acid content, the control was 7,749.39 mg / 100 g at 1% added 7,427.06 mg / 100 g, 2% added 7,094.71 mg / 100 g, 3% added 6,689.23 mg / 100 g, and 5% added 6,214.76. It showed a decreasing result.

Glutamic acid was the most abundant amino acid among the constituent amino acids. The constituent amino acids of each sample showed the same result regardless of the addition level in the order of glu> asp> leu> arg> lys. These results do not change the composition of the organic acid when the herbal medicine is added, it is judged that the result that the total amino acid content decreases with the addition level.

Amino Acids of Cheonggukjanghwan Added Herbal Extracts

Table 12 shows the results of analyzing the amino acid content of Cheonggukjanghwan with an amino acid autoanalyzer. In the case of amino acids, there was a tendency to decrease overall with the addition of crude herb extract at 19,258.40 ㎎ / 100 g, as in the results of the fresh soybean soup, and 16,238.61 ㎎ / 100 g for the 30% added product. This does not affect the basic composition of the organic acid when the herbal extract is added, it is determined that the total amino acid content is reduced according to the amount of the extract.

Glutamic acid was the most abundant amino acid among the constituent amino acids in the non-added products, in the order of glu> asp> leu> arg> gly.

(5) fatty acid analysis

Fat was extracted and purified by the method of Folch et al., Methyl esterification of fatty acids using 14% BF3-methanol according to the AOAC method, and then by gas chromography (GC / FID, Agilent Technologies, USA) The same conditions were analyzed.

Fatty Acids of Fresh Cheonggukjang Added with Herbs

The results of comparing the fatty acid composition of the non-added and non-added herbs added to the herbal herb powder are shown in Table 14. In the control group, C18: 2 was the highest (50.7%), followed by C18: 1 (20.3%), C16: 0 (13.1%), C18: 3 (8.2%), and C18: 0 (3.1). These results showed that all the samples added with the herb powder showed the same tendency.

However, as herbal herbs were added, the most distributed fatty acids (C18: 2, C18: 1, C16: 0) tended to decrease, and these components were attributed to the addition of herbal herbs powder. As a result, it was found that the fatty acid composition was not significantly different from the existing product in the case of adding the herbal medicine powder.

Fatty acids are important as energy sources and are one of the basic components of cell membranes and nerve fibers. Essential fatty acids are those that are essential to the body but are not synthesized in the body or are insufficient to be synthesized.They are fatty acids that must be consumed by meals.They have 18 or more carbon atoms and PUFAs with two or more cis bonds. have.

Fatty Acids of Cheonggukjanghwan Added Herbal Herb Extracts

The results of comparing the fatty acid composition of the additive-free and the added product without adding the herbal extracts are shown in Table 15. In the case of no additives, C18: 3 was the highest (51.4%), followed by C18: 2 (21.1%), C16: 0 (12.7%), and C18: 1 (3.5%). All the samples added with the herbal extracts showed the same trend.

In addition, the fatty acid composition of the cheongukjanghwan product was not changed while the herbal herbal extract was added. As a result, the fatty acid composition of the product prepared by adding the herbal herbal extract was not significantly different.

(6) chromaticity analysis

The chromaticity of Cheonggukjang and Cheongguk Janghwan was measured using a spectrophotometer (Spectro colorimeter JS-555, Color Techno System Co., Tokyo, Japan), L (brightness), a (red), and b (yellow). Fig.) And color difference (ΔE) values. The measurement was repeated 10 times or more, and the average value was shown. The standard white plates used were L = 98.26, a = 0.00, and b = -0.35.

Chromaticity of Saengcheonggukjang Added with Herbs

  The chromaticity measurement results of Cheonggukjang prepared by varying the amount of crude herbal medicine powder are shown in Table 16. The L value representing brightness was 32.10 ± 1.59 without added, 1% added with 32.90 ± 1.09, 2% added with 31.34 ㅁ 1.35, 3% added with 30.40 ± 2.21, and 5% added with 27.79 ± 1.35 As the amount of powder added increased, it showed a tendency to decrease significantly, and the decrease of 5% added group was larger than that of other products.

A value of redness tended to increase with increasing the amount of herbal medicine powder added at 4.28 ± 0.36, especially in 3% added group, showing the highest result with 5.57 ± 0.49, 2% added product and 5% added product. The product showed no difference between 4.96 ± 0.35 and 4.97 ± 0.12. The b value of yellowness was also the same as that of redness, and 1.58 ± 0.61 was added to the group without additives, and the increase of the amount of herbal medicine increased significantly. As a result, adding herbal medicine seems to change the color of Cheonggukjang uniquely.

Chromaticity of Cheonggukjanghwan Added with Herb Extract

The chromaticity measurement results of Cheonggukjanghwan prepared by varying the amount of herbal extracts are shown in Table 17. The lightness value of L was 40.13 ± 0.99 with no additives, 40.81 ± 0.72 with 10% addition and 41.44 ± 1.29 with 20% addition, and 40.71 ± 1.10 with 30% addition. Results were shown, but the increase was not significant.

The a value indicating redness was 6.18 ± 0.24 for the non-added product, and the a value of the product added with the herbal extract did not show a big difference. The b-value of yellowness was 17.63 ± 0.95 without additives and significantly increased as the amount of herbal medicines increased. However, the b-value of 20% and 30% added products did not increase to 19.44.

(7) Analysis of pH, hardness and special ingredients (irradiation ponin, quercetin)

Cheonggukjang and Cheonggukjanghwan's pH was measured by pH meter (Accumet AR50, Fisher Scientific, U.S.A) after modifying the maltose test method of food industry, exactly 1 g of Cheonggukjang and diluted 10 times with distilled water.

The physical properties of Cheonggukjanghwan were measured using a flow meter (CR-500DX, Sun Scientific Co. Ltd., Tokyo, Japan). The measurement conditions of the instrument are shown in Table 18. The size of the width, length, and height per sample is 50 × 40 × 25 mm, and the specimen form is a hexahedron. The average value was calculated | required.

Irradiation was investigated as follows according to the ginseng component (irradiation ponin) test method in the food industry. First, 1 to 2 g of homogenized sample was precisely weighed, put into a Erlenmeyer flask, dissolved in 60 mL of water, transferred to a separatory funnel, washed with 60 mL of ether, and the aqueous layer was extracted three times with 60 mL of saturated butanol. The combined extracts were washed with 50 mL of water, the saturated butanol layer was transferred to a concentrated flask with a constant weight, concentrated under reduced pressure, dried at 105 ° C for 20 minutes, cooled in a desiccator for 30 minutes and weighed according to the following formula. The amount of probeponin was determined.

A: Weight of the flask after concentrating and drying the water-saturated butanol layer (mg)

B: Weight of empty flask in mg (mg)

S: Sample collection amount (g)

Quercetin analysis of Cheonggukjang and Cheonggukjanghwan took 30 g of homogenized sample and extracted it with 400 mL of MeOH for 48 hours, and then homogenized it using a homogenizer and filtered with filter paper (Whatman No 2). 200 mL of MeOH was added to the remaining residue after filtration, homogenized, extracted again, and filtered. The extract was concentrated under reduced pressure and concentrated at 40 ° C. or lower to make a final test solution, and analyzed by HPLC. The measurement conditions of the apparatus are shown in Table 19.

PH, Irradiation Ponine and Quercetin Contents of Fresh Cheonggukjang Added with Herbs

The pH of each product measured using the pH meter was 7.18 ± 0.01 without additives, 6.82 ± 0.02 with 1% additives, 6.75 ± 0.02 with 2% additives, and 6.66 and 6.59 with 5% additives, respectively. The addition was shown to slightly reduce the pH.

In the case of irradiated saponin, 0.38 mg / g of control was increased (1.00-2.36 mg / g) as the herbal medicine was added. Investigative phonophonine is an index component of Deodeok in the herbal herb powder, and as the content of Deodeok increases, it is expected to show the effect of adding Deodeok to Cheonggukjang.

Irradiated with soybeans and deodeok is one of the currently known biologically active substances and, together with other complex ingredients, is effective in controlling cancer, osteoporosis, hyperlipidemia, obesity, blood sugar and cholesterol. Seems to play a role.

As a result of quercetin analysis, the content of the herbal supplement powder increased as 52.35 mg / 100 g, 1% added product 64.77 mg / 100 g, 5% added product 230.04 mg / 100 g. Quercetin, a kind of flavonoids, is a substance distributed in fruits and vegetables. It is mainly contained in fish vinegar. Its pharmacological action is to inhibit lipid peroxidation, antiviral, antibacterial, antimutagenic and carcinogenic, and mutant cancer cells. Pharmacological action, such as inhibiting growth, lowering blood pressure, capillary potentiation is known, and thus the interest in foods containing such quercetin substance is increasing.

PH, Hardness, Irradiated Phononine, and Quercetin Contents of Raw Cheonggukjanghwan with Herbal Herb Extracts

The pH of each product measured by pH meter was 6.21 ± 0.01 without additives, 6.17 ± 0.01 with 20% additives, 6.16 ± 0.01 with 20% additives, and 6.12 with herbal extracts. Appeared to.

Soybean ring hardness of no addition product is 19.16 Wh 5.74 kg / product was added to saengyakcho extract 10% of the cm ² for 18.84 kg / cm ^2, was added 20% Product 15.39 kg / cm ^2, 30% addition of the product is 14.60 kg / The hardness decreased slightly as the herbal extract content increased to ² cm ² .

In the case of irradiated saponin, 28.03 mg / g of the control group increased with the addition of the herbal herb (31.35 to 49.65 mg / g), indicating that the saponponin contained in the herbal herb was incorporated into Cheongguk-hwan by hot water extraction. Quercetin analysis showed that the content of 57.57 mg / 100 g of additive-free product, 77.63 mg / 100 g of 10% added product and 140.83 mg / 100 g of 30% added product increased as the herbal extracts were added.

(8) sensory test

The sensory tests were selected from students of food cooking at Gwangju Women's University to explain the purpose of the experiment, and after repeated training for each characteristic value, color, flavor, taste, and overall acceptability were evaluated. Samples were presented to the sensory inspector for evaluation 10 minutes before the sensory test was started and repeated three times. The results were statistically processed by SAS package. Significance between samples was verified by Duncan's multi-range test.

Sensory Evaluation of Fresh Cheonggukjang Added with Herbs

The sensory test results of Cheonggukjang containing the herbal herbal powders are shown in Table 22. In the case of color, the 2% added product had the highest score of 5.50 ± 1.10, and the 1% added product was 5.10 ± 0.97 and the non-added product was 4.70 ± 1.71, and the 3% and 5% added products had lower scores than the non-added product. Got it. In the results of brightness measured by the color difference meter, the addition and 1% addition groups were almost similar to 32.10 and 32.90, respectively, and the 3% and 5% addition products had different brightness values compared to other products. Similar results were found.

In the case of flavor, the highest value was 5.30 ± 1.64 without addition, and the highest value was 5.20 ± 0.92, with 2% added 4.70 ± 1.42, and with 3% added 4.30 ± 1.64, with 5% added 3.80 ±. The score was lowered to 1.53.

Taste increased as compared to the non-added products (4.20 ± 1.40) for the 2% added herbal medicine powder, but it was 2.90 ± 1.52 for the 3% added product, which was lower than the non-added products. The% added product was found to be the most delicious.

In the case of overall acceptability, the same result as taste was found, compared to non-added product (4.30 ± 1.57), 1% addition group (5.20 ± 1.34) and 2% addition product (5.70 ± 1.69) resulted in an increase in palatability. The number of households decreased compared to non-added households.

As a result, Cheonggukjang added with herbal herb powder increased as the amount of nutrient or functional substance increased.As a result of sensory evaluation, the product prepared by adding 2% herbal herb powder was shown in the drawing. It was judged to be the best product, and the final product considering consumers' preference was found to be the best product made by adding up to 2% of herbal medicine powder. This fact can be applied to Cheonggukjang with the advantages of various herbal medicines. This suggests a possibility.

Sensory Evaluation of Cheonggukjanghwan with Herbal Herb Extracts

Sensory test results of Cheonggukjanghwan containing the herbal extracts are shown in Table 23. In the case of color, the highest score was obtained by adding 20% extract to 5.20 ± 1.13, with 30% added 4.90 ± 1.20, 4.70 ± 1.06 added, and 4.50 ± 0.85 added 10%. Spheres and 30% supplements received the best scores. In the case of flavor, the same result as color showed the highest score with 5.50 ± 1.27 with 20% added product, 4.30 ± 1.25 with 30% added product, 4.10 ± 1.45 without added product, and 4.00 ± 1.05 with 10% added product. The score was found to be lower.

Taste increased to 20% added herbal extracts compared with no added products (3.70 ± 1.16), but 30% added products showed 3.60 ± 1.43, lower than 10% or 20%. The% added product appeared to be a tasty product.

In the case of overall acceptability, the same result as taste was found, compared to the non-added product (4.10 ± 1.10), and the 10% added group (4.50 ± 1.27) and 20% added product (6.20 ± 0.79) showed an increase in the acceptability. It was found that the% added product received the best score.

The results showed that Cheongukjanghwan added with herbal extracts increased the content of nutrients and functional substances as the extract content increased.The results of sensory tests showed that Cheonggukjanghwan products prepared by adding 20% herbal extract It is judged to be the best product in the drawing, and the final product considering consumers' preference appears to be the best product manufactured by adding up to 20% of herbal extracts. This fact applies the benefits of various herbs to Cheonggukjanghwan. It suggests the possibility to do it.

The present invention will be described in more detail with reference to the following examples. However, these examples do not limit the scope of the present invention.

1) animals

In order to induce hyperlipidemia, male Wistar rats (Samtako, Korea) weighing about 200 g were used. Animals were used after being adapted to the laboratory environment (room temperature 24 ± 2 ° C, humidity 55 ± 5%, 12 hours dark / light) for at least one week while supplying solid feed and water in a kennel with a constant temperature and humidity device.

2) Preparation of Sample

Prototypes were prepared from the Department of Alternative Therapy, Gwangju Women's University, and used for the experiment. The raw Cheonggukjang (Natto) was tested according to the fermentation state as shown in Table 24, and the production of Cheonggukjang produced as a prototype used a mixture of herbal extract 0%, 10%, 20%, 30%.

3) Preparation of Sample

200 g of the prototype was ground in an electric mixer (Shinil, Korea), extracted with shaking for 1,200 ml with distilled water at 4 ° C. for 24 hours, and then filtered with gauze to obtain an extract. The obtained extract was centrifuged at 5,000 x g for 10 minutes to discard the residue, to obtain a supernatant, and then dried powder was obtained while maintaining the temperature of 70 ℃ by a reduced pressure drying method. The extract thus obtained was 32.7 g on average, yielding an average of 16.4%, and there was little difference in the extraction rate between the prototypes.

4) hyperlipidemia and experimental group classification

Four weeks after the start of the experiment, the diet was divided into the normal diet group (Normal, n = 6) and the high-fat diet group, and then fed to the hyperlipidemia group (CTL, n = 6) and the prototype administration group (n = 6, respectively) from the fifth week of the experiment. Drug administration was divided for 6 weeks. Experimental diet was used in order to make a feed wrap (Daejeon, Korea), the composition is shown in Table 25.

5) Weight, dietary amount and drinking water

Baseline body weights were measured using an electronic balance on the first day of administration of the feed containing the prototype. A total of two dietary doses (g) and a negative amount (ml) were measured during administration of the feed containing the prototype. The unit of measurement was 24 hours at 6 pm the day before the solid feed and drinking water, the amount of food and drinking water remaining at 6 pm the next day was measured and the difference was calculated as the amount of food and drinking water during the day.

6) Blood Lipid and Glucose Measurement

After 6 weeks of drug administration, rats were anesthetized with ether and blood was collected by cardiac sampling. The obtained blood was centrifuged at 5,000 x g for 20 minutes, and the supernatant was taken to measure blood lipid and glucose content. The total cholesterol, HDL-cholesterol, triglyceride, and glucose content in serum were measured using the respective measuring kits (Asan Pharmaceutical, Korea), and the OD (optical density) values were measured using a spectrophotometer (Hitachi, Japan). .

Example 1 Effect of Administration of Fresh Cheonggukjang (ND, Natto) on Weight Change

After the induction of hyperlipidemia, the weight change was measured after 6 weeks of administration based on the weight of the first day of administration of the prototype. One).

Effect of Cheonggukjanghwan Prototype on Weight Change

After the induction of hyperlipidemia, the weight change was measured after 6 weeks of administration based on the weight of the first day of trial administration. 2).

Example 2 Effect of Administration of Fresh Cheonggukjang on Dietary Amount

After induction of hyperlipidemia, the dietary amounts of the first and second half periods were measured during the administration of Live Cheonggukjang for 6 weeks, and no special differences were observed between the groups.

Effect of Administration of Prototype on Food and Drinking Water

After induction of hyperlipidemia, the amount of food and drinking was measured while administering PC for 6 weeks, and no special difference was observed between the groups.

Example 3 Effect of Administration of Fresh Cheonggukjang on Drinking Water

After induction of hyperlipidemia, the dietary amounts of the first and second half periods were measured during the administration of Saengcheongguk for 6 weeks. No significant difference was observed between the groups.

Effect of Chungkookjanghwan Prototype on Changes of Blood Cholesterol Content

After 6 weeks of PC administration, the change in total cholesterol content in the blood of rats showed a significant increase in hyperlipidemia group compared with normal group, and the increase was significantly decreased in 20% and 30% groups (Fig. 4A). For HDL-cholesterol, the HDL cholesterol content of the hyperlipidemic control group was decreased to a significant level compared to the normal group, and the prototype administration group showed a similar level of HDL cholesterol content to the hyperlipidemic control group (FIG. 4B). As a result of observing the change of triglyceride content in blood, there was a significant increase in hyperlipidemia induced group, and a significant decrease in triglyceride content in all 10%, 20%, and 30% (FIG. 4C).

(Example 4) Effect of the administration of Saengcheonggukjang on the change of total cholesterol content in blood

After 6 weeks of treatment, the changes in total cholesterol content in the blood of rats were 119.05 ± 20.87 mg / dl in the hyperlipidemia-induced group, which was significantly increased compared to the normal group showing 57.76 ± 7.38 mg / dl. In the 30% group before fermentation, 75.04 ± 10.17 mg / dL, and in the 10% and 30% groups after fermentation, 82.23 ± 13.29 mg / dL and 78.53 ± 9.74 mg / dL, respectively, were significantly decreased compared to the hyperlipidemic group (Fig. 5).

Effect of Chungkookjanghwan Prototype on Changes in Blood Glucose Content

After 6 weeks of PC administration, the glucose content was observed in the blood of rats, and no significant difference was found in all groups of hyperlipidemia (FIG. 6).

(Example 5) Effect of the administration of raw cheonggukjang on the change of blood HDL cholesterol content

After 6 weeks of treatment, the HDL cholesterol content in the blood of rats was observed to be significantly decreased compared to the normal group. (Figure 7).

Effect of Cheongguk-Hwan Prototype on Changes of Blood BUN / Creatinin Content

After 6 weeks of PC administration, the changes in BUN content in the blood of rats showed a significant increase in the hyperlipidemia-induced group compared to the normal group, and the 20% and 30% groups suppressed this significant increase. (FIG. 8A). After 6 weeks of PC administration, creatinine content was observed in the blood of rats, and no significant change was observed in all groups (FIG. 8B).

Example 6 Effect of Administration of Raw Cheonggukjang on Changes of Triglyceride Content in Blood

After 6 weeks of treatment, the serum triglyceride content was observed in the blood of the rats, which was 57.81 ± 8.36 ㎎ / 8 in the hyperlipidemia-induced group, which was significantly increased compared to the normal group which showed 33.06 ± 4.48 ㎎ / ㎗. The 10% and 30% pre-fermentation groups were 45.06 ± 5.81 mg / dL and 41.62 ± 5.20 mg / dL, respectively, and 0% and 30% after fermentation were 46.07 ± 4.90 mg / dL and 42.92 ± 11.12 mg / dL, respectively. It showed a significant level of triglyceride content decrease in blood (Fig. 9).

To experimentally investigate the effects of Cheonggukhwan's prototype on hyperlipidemia in rats, hyperlipidemia was induced by the administration of high-fat diet, and after the administration of the prototype, the effects on blood lipids and local cerebral blood flow in rats were as follows. A conclusion could be drawn.

Administration of the prototype did not significantly affect the body weight of hyperlipidemic rats. Administration of the prototype significantly lowered the total cholesterol content in the blood of hyperlipidemic rats. Administration of the prototype did not significantly affect the blood HDL cholesterol content of hyperlipidemic rats. Administration of the prototype significantly lowered blood triglyceride content in hyperlipidemic rats. Administration of the prototype did not significantly affect fasting blood glucose in hyperlipidemic rats.

Figure 1 shows the effect of live Cheonggukjang on the weight change of hyperlipidemic rats. Body weights were measured on the day of the first administration of fresh soybean paste (day 1) and on the end of the experiment (day 42). Body weight change was expressed as the average body weight expressed as a percentage of body weight per day. Normal: native rat, CTL: hyperlipidemic rat, (A) pre-fermentation group. (B) post fermentation group. The figures are expressed as mean ± standard deviation.

Figure 2 shows the effect of the prototype on the change in body weight of hyperlipidemic rats. Body weight was measured on the day of the first administration of the prototype (day 1) and on the end of the experiment (day 42). Body weight changes were expressed as average body weight expressed as a percentage of weight per day. Normal: native rat, CTL: hyperlipidemic rat. The figures are expressed as mean ± standard deviation.

3 shows the effect of the prototype on food intake of hyperlipidemic rats. Food intake was calculated by measuring total amount over 24 hours. All data are expressed as percentage of one day. (A) food, (B) negative water. Normal: native rat, CTL: hyperlipidemic rat. The figures are expressed as mean ± standard deviation.

Figure 4 shows the effect of the prototype on serum cholesterol levels in hyperlipidemic rats. Serum total cholesterol, HDL-cholesterol and triglyceride levels were measured using a spectrophotometer. Normal: native rat, CTL: hyperlipidemic rat, (A) total cholesterol (B) HDL-cholesterol, (C) triglycerides. The figures are expressed as mean ± standard deviation. ^# P <0.05 compared with normal group, * P <0.05 compared with control.

Figure 5 shows the effect of Chonggukjang on the total cholesterol level in hyperlipidemia. Serum total cholesterol levels were measured using a spectrophotometer. Normal: native rat, CTL: hyperlipidemic rat, (A) pre-fermentation group. (B) post fermentation group. The figures are expressed as mean ± standard deviation. ^# P <0.05 compared with normal group, * P <0.05 compared with control.

6 shows the effect of the prototype on serum glucose levels in hyperlipidemic rats. Fasting blood glucose levels were measured using a spectrophotometer. Normal: native rat, CTL: hyperlipidemic rat. The figures are expressed as mean ± standard deviation.

Figure 7 shows the effect of live cheonggukjang on HDL cholesterol levels of hyperlipidemic rats. HDL cholesterol in serum was measured using a spectrophotometer. Normal: native rat, CTL: hyperlipidemic rat, (A) pre-fermentation group. (B) post fermentation group. The figures are expressed as mean ± standard deviation. ^# P <0.05 compared with normal group

8 shows the effect of the prototype on BUN / creatinine levels in hyperlipidemic rats. Serum BUN and creatinine levels were measured using a spectrophotometer. Normal: native rat, CTL: hyperlipidemic rat, (A) BUN, (B) creatinine. The figures are expressed as mean ± standard deviation. ^# P <0.05 compared with normal group, * P <0.05 compared with control

Figure 9 shows the effect of live Cheonggukjang on triglyceride levels of hyperlipidemic rats. Triglycerides in serum were measured using a spectrophotometer. Normal: native rat, CTL: hyperlipidemic rat, (A) pre-fermentation group. (B) post fermentation group. The figures are expressed as mean ± standard deviation. ^# P <0.05 as compared to normal group, * P <0.05 compared to control group

Claims (3)

delete delete Steamed soybeans were inoculated with Bacillus subtilis CHO47 (Accession No .: KCTC18126P) and fermented and mixed with 100 parts of Cheonggukjang powder obtained by freeze-drying the soybean paste, shiitake mushroom, deodeok, and distilled water. In medicinal herb-containing Cheonggukjanghwan with increased content of irradiated saponin and quercetin, prepared by adding 1-30 parts by weight of an extract (solid content of 9-11% by weight), the herbal medicine-containing Cheonggukjanghwan has a health functional effect that lowers the content of triglycerides in the human body. Cheonggukjanghwan containing herbal medicine characterized by

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