KR101091400B1 - Fermented soybeans comprising adlay and preparation method thereof - Google Patents

Abstract

The present invention provides a method for preparing a yulmu cheongukjang by inoculating Bacillus subtilis in a mixture of the increased soybean and steamed yulmu. Yulmu Cheongguk provided by the present invention is characterized by a distinctive reduction in odor unique to Cheonggukjang has excellent palatability, excellent prevention of arteriosclerosis, and provides an excellent effect of improving the learning ability by increasing the GABA content.

Cheonggukjang, Yulmu

Description

Yulmu Cheong-gukjang and its manufacturing method {Fermented soybeans comprising adlay and preparation method

The present invention relates to Yulmu Cheonggukjang and its manufacturing method, and more particularly, the smell unique to Cheonggukjang is remarkably reduced, and thus palatability is excellent, arteriosclerosis prevention effect is excellent, and GABA content is increased to improve learning ability. Relates to an excellent yulmucheongkukjang and a method for producing the same.

In general, Cheonggukjang is a type of doenjang made from boiled soybeans. It has the effect of detoxifying the liver, preventing myocardial infarction and cerebral thrombosis, and producing organic acids to promote digestion and promote carcinogens. It is widely known to have anticancer effects. However, such cheonggukjang produces a sticky slime derived from cheonggukjang's peculiar odor and soy sugar and protein by the substance produced by the cheongguk coli. This cheonggukjang's own offense causes discomfort to young children, adolescents and foreigners, and acts as a cause for avoiding it.

In particular, in the case of children who are domesticated in fast food, such as children and adolescents, in addition to the various functionalities listed above, functionality such as improvement in learning ability may be a more important factor. Therefore, it is very important to remove the odor of Cheonggukjang almost completely and easily drink or ingest, and to develop a new type of Cheonggukjang with excellent learning ability improvement while maintaining the existing functionality.

The present invention has been made to solve the problems of the prior art as described above, the object of the present invention is to provide a yulmu cheonggukjang excellent in palatability by significantly reducing the smell peculiar to Cheonggukjang.

It is another object of the present invention to provide an excellent effect of preventing atherosclerosis, and an excellent effect of improving learning ability by increasing GABA content.

Another object of the present invention is to provide a manufacturing method of Yulmu Cheong-gukjang excellent in improving the ability to learn by improving the ability to improve the ability to learn by improving the taste of the cheonggukjang remarkably reduced odor, excellent atherosclerosis have.

The object of the present invention as described above can be achieved by the following means.

(1) A method of preparing a yulmu cheongukjang by inoculating Bacillus subtilis to a mixture of increased soybean and increased yulmu.

(2) The method of claim 1,

Soybean and yulmu is a method of manufacturing Yulmu Cheongguk, characterized in that germinated.

(3) The method of paragraph 1,

Yulmu Cheongguk production method characterized in that it further comprises brown rice or germinated brown rice.

(4) The method of paragraph 1,

The mixing ratio of the soybean soybeans and the rate of increase of the rate of increase is 3.5: 1-4.5: 1.

(5) The method of paragraph 1,

The production method of Yulmu Cheongguk, characterized in that the added brown rice is added 10 to 30% to the weight of the mixture of the cooked soybeans and the increase rate.

(6) The powdered yulmucheongjang, which is ground after freeze-drying the chunggukjang according to any one of paragraphs 1 to 5.

(7) washing the soybeans, adding 3-10 times of water, immersing in 20-30 hours at 3-5 ° C, removing water, and then steaming at 100-130 ° C for 20-60 minutes in an autoclave; and

The step of preparing the raw material comprising the step of washing the yulmu water in 3-10 times of water, immersing in 3-5 ℃ 20-30 hours and then increasing the boiling water in boiling water for 30 minutes-1 hour;

Each of the cooked soybean and yulmu were cooled to 25-35 ° C. and mixed at a ratio of 3.5: 1 to 4.5: 1, and then inoculated and fermented with 0.1-1.0% Bacillus subtilis of the total weight to prepare the cheonggukjang. Doing; And

Freeze-drying the prepared Cheonggukjang, and pulverizing to prepare a powder Yulmu Chungguk Soup manufacturing method.

(8) the method of item 7,

Washing the brown rice in the preparation step of the raw material in 3-10 times of water, and further immersed in 3-5-30 ℃ 20-30 hours and then added to the boiling water for 30 minutes-1 hour, The production method of the yulmu cheonggukjang characterized in that the addition of the cooked brown rice 10 to 30% by weight of the mixture of the cooked soybean and the cooked rate of radish.

According to the present invention, the smell unique to Cheonggukjang can be significantly reduced to provide Yulmu Cheong Gukjang, which has excellent palatability, and in particular, has excellent effect of preventing arteriosclerosis, and increases the GABA content to improve Yulmu Cheong Gukjang. Can provide.

The present invention includes a method of inoculating Bacillus subtilis in a mixture of cooked soybeans and cooked yulmu, to prepare yulmu cheongguk.

The soybean and juvenile radish that can be used in the present invention is used soybean and juvenile radish increased, wherein the soybean and juvenile radish may be used as well as germinated soybean and germinated radish as well as before soybean or juvenile radish. In this case, it is preferable in that it can increase the content of GABA, which is known to have an effect of improving learning ability, and can further increase the content of useful nutrients.

In the present invention, brown rice, in particular, germinated brown rice may be further included in order to further enhance the GABA content, prevent obesity, and maintain cholesterol levels in a normal state, thereby improving the effect of preventing adult diseases such as high blood pressure, diabetes, and heart disease. Brown rice or germinated brown rice is also used, and the mixture may be added to the mixture of cooked soybean and cooked red radish to further improve the peculiar odor reduction effect during fermentation of Cheonggukjang.

To increase the soybeans, wash the raw soybean or germinated soybeans, add 3-10 times of water, soak for 20-30 hours at 3-5 ℃, drain the water, and then drain the water for 20-60 minutes at 100-130 ℃. To increase. In addition, in order to increase the yulmu radish, the raw materials yulmu or germination yulmu are washed with water and put in 3-10 times of water, immersed at 3-5 ° C for 20-30 hours, and then put in a pot and steamed for 30 minutes to 1 hour in boiling water. In order to increase the brown rice, the raw material brown rice or germinated brown rice is washed with water and put into 3-10 times of water, immersed for 20-30 hours at 3-5 ° C., and then cooked in boiling water for 30 minutes to 1 hour.

The mixing ratio of the cooked soybean and the cooked rate of radish obtained by the above process may be mixed in a ratio of 1: 1 to 5: 1 by weight, preferably in a ratio of 3.5: 1 to 4.5: 1, More preferably in a ratio of 4: 1. By mixing the increase rate of radish, the odor reduction effect of the finally obtained Cheonggukjang is improved, and the blood coagulation effect and the arteriosclerosis prevention ability are improved.

If the mixing ratio of the soybean soybeans and the rate of increase in the ratio falls outside of the above range, there is a fear that the odor reduction effect peculiar to the Cheonggukjang may be reduced, and rather, the flavor of the Cheonggukjang may be harmed.

Cheonggukjang of the present invention may be added to the cooked brown rice, especially in the case of germinated brown rice 6 times higher GABA content than ordinary brown rice, rich in dietary fiber and known to be excellent in reducing harmful cholesterol to the body of the present invention If you want to improve the learning ability in the production of Cheonggukjang, you can add it to the raw materials. In particular, the experimental results of the present invention showed that the addition of cooked brown rice or steamed germinated brown rice as a raw material is more effective in the odor reduction effect peculiar to Cheonggukjang.

The addition amount of the brown rice is not required to be particularly limited, but may be added in an amount of 10 to 30% by weight of the mixture of the cooked soybean and the cooked radish. If the added amount of brown rice does not exceed 10% by weight, the GABA increase and cholesterol reduction effect is insignificant, and if it exceeds 30% by weight, it may rather hinder the flavor of Cheonggukjang.

In the present invention, the inoculated and fermented 0.1-1.0% Bacillus subtilis relative to the total weight of the raw material prepared through the above process to prepare the Cheonggukjang. Therefore, since a single strain is used in the fermentation process, it is possible to give a constant flavor, and in particular, it is possible to produce a cheonggukjang having excellent flavor with reduced off-flavor compared to the conventional fermentation method.

Cheonggukjang prepared as described above is lyophilized to about -70 ℃ to -30 ℃, and by pulverizing it to prepare a powder Yulmu Cheonggukjang. The powder Yulmucheongguk prepared in this way is not only eaten in the form of Cheonggukjang stew in water, but also can be drunk directly in drinking water or added to fermented beverages such as yogurt for drinking.

Hereinafter, the present invention will be described in more detail with reference to Examples, but these Examples are only presented to understand the content of the present invention, and the scope of the present invention should not be construed as being limited thereto. .

<Example 1-4>

Only high quality soybeans were screened, rubbed 5-6 times, washed thoroughly, placed in about 5 times of water, immersed at 4 ° C for 24 hours, drained, and steamed at 121 ° C for 40 minutes using an autoclave. Yulmu rice was washed with water in the same way and put into water of about 5 times and soaked at 4 ° C. for 24 hours, and then it was increased in boiling water for about 1 hour. The cooked bean and yulmu rice were cooled to about 30 ° C., and then the beans and yulmu rice were prepared in the control (100% soybean), 1: 1 (Example 1), 2: 1 (Example 2), 3: 1 (Example 3), Mix at a ratio of 4: 1 (Example 4) and inoculate it with 0.5% of the total weight of Chungkookjang spawn (Bacillus subtilis). It was fermented for 48 hours in a 40 ℃ incubator to prepare the yulmu cheongukjang produced sticky viscous substance. Yulmu Cheongguk used in animal experiments was prepared by mixing the ratio of soybean and yulmu to 4: 1, and then lyophilized and pulverized for 48 hours, and then pulverized to prepare it in the form of powder.

Example 5

Yulmu Cheong-gukjang was prepared according to the same method as in Example 1, except that 10% by weight of the cooked brown rice was added to the mixture of the cooked soybean and the cooked bean curd ratio at a weight ratio of 4: 1.

<Example 6>

Yulmu Cheong-gukjang was prepared according to the same method as in Example 1, except that 20% by weight of the cooked brown rice was added to the mixture of the cooked soybean and the cooked bean curd ratio at a weight ratio of 4: 1.

<Example 7>

Yulmu Cheong-gukjang was prepared according to the same method as in Example 1, except that 30% by weight of the cooked brown rice was added to the mixture of the cooked soybean and the cooked bean curd ratio at a weight ratio of 4: 1.

<Example 8>

Yulmucheongjang was prepared according to the same method as in Example 1, except that 10% by weight of the steamed brown rice was added to the mixture of the steamed soybean and the steamed germination ratio at a weight ratio of 4: 1.

Example 9

Yulmucheongjang was prepared according to the same method as in Example 1, except that 20% by weight of the steamed brown rice was added to the mixture of the steamed soybean and the steamed germination ratio in a weight ratio of 4: 1.

<Example 10>

Yulmucheongjang was prepared according to the same method as in Example 1, except that 30% by weight of the steamed brown rice was added to the mixture of the steamed soybean and the steamed germination ratio at a weight ratio of 4: 1.

Experimental Example 1 Analysis of General Components

Moisture of food ingredients (2008), atmospheric pressure drying method, fats of food products (2008) ether extraction method, proteins of Kjeldahl method, ashes of food test (2008) ash test, carbohydrates of food test (2008), amino acid Nitrogen was measured by the Korea Industrial Standard amino acid nitrogen test method.

Table 1 shows the results of measuring the general components of the control prepared only 100% soybean and Yulmu Cheonggukjang according to Examples 1 to 4. In the case of Cheonggukjang added by the ratio, the moisture content was higher and the contents of fat, protein, ash and amino acid nitrogen were lower. The carbohydrate showed higher results than the control in the soybean-to-yield ratio of 1: 1 and in the other treatments, it was lower than the control. As a result of mixing soybean curd, the content of fat and protein, which is a major component of soybean, decreased, and the carbohydrate content, which was a major component of yulmu, increased.

<Table 1> Analysis results of general components of soybean and yulmu mix ratio

Item moisture
(g / 100) Fat
(g / 100) protein
(g / 100) Ash
(g / 100) carbohydrate
(g / 100) Amino acid nitrogen
(mg / 100g) Bean 100% 36.8 11.1 25.6 2.8 23.7 420.6 Soybeans:
1: 1 43.6 6.4 15.9 1.8 32.3 223.6 Soybeans:
2: 1 48.2 8.3 23.6 1.9 18.0 319.9 Soybeans:
3: 1 47.0 8.7 21.3 2.2 20.8 353.0 Soybeans:
4: 1 60.0 4.6 16.0 1.5 17.9 198.5

Experimental Example 2 Analysis of Nutritional Components

Using the test method described in Table 2 below, the analysis of the nutritional ingredients of Yulmu Cheongguk according to Examples 1 to 10 was performed and the results are shown in Table 2 below.

<Table 2> Nutritional Components of Yulmu Cheonggukjang Powder

Analysis item Dietary Fiber ¹
(g / 100g) Sugar ²
(g / 100g) Cholesterol ³
(mg / 100g) Vitamin A ⁴
(IU / 100g) Vitamin E ⁵
(ug / 100g) Total Carnitine ⁶
(umol / 100g) GABA ⁷
(mg / 100gF.W.) Example 1 20.25 0.28 0 0 1918.58 0.58 0.90 Example 2 20.32 0.30 0 0 1920.69 0.59 0.91 Example 3 20.48 0.31 0 0 1921.01 0.59 0.91 Example 4 20.52 0.34 0 0 1921.70 0.60 0.93 Example 5 28.32 0.35 0 0 2013.23 0.73 1.62 Example 6 29.14 0.36 0 0 2015.27 0.75 1.67 Example 7 31.29 0.38 0 0 2016.13 0.77 1.73 Example 8 35.18 0.37 0 0 2023.14 0.83 3.89 Example 9 36.44 0.39 0 0 2031.63 0.85 3.92 Example 10 37.25 0.40 0 0 2033.75 0.91 3.99

1: Food Code (2008) Total Dietary Fiber Testing Method

2: Food Code (2008) Sugar Test Method

3: AOAC Official Method 994.10

4: Vitamin Code (2008)

5: Vitamin Code (2008)

6: C ¹⁴ Radioisotope Method

7: Oh and Oh (2004), GABA = gamma butyric acid

<Table 3> Mineral and Fatty Acid Contents of Yulmu Cheong Gukjang Powder (Example 4)

Mineral ^{1 )} Analysis
(mg / 100g) Fatty acids ^{2 )} Per 100 g of fat
Composition ratio (%) Ca 196.10  C16: 0 (Palmitic acid) 10.8 Fe 5.39  C18: 0 (Stearic acid) 3.1 Mg 196.29  C18: 1 (Oleic acid) 20.9 P 563.83  C18: 2 (Linoleic acid) 56.3 K 1251.19  C18: 3 (Linolenic acid) 8.0 Na 12.40  C20: 0 (Arachidonic acid) 0.3 Zn 4.57  C20: 1 (Gadoleic acid) 0.2 Cu 0.98  C22: 0 (Behenic acid) 0.4 Mn 4.40 sum 100

¹⁾ Test Method: Inorganic Ingredients Test Method

²⁾ Test Method: AOAC Official Method 963.22

Table 4 Amino Acid Content of Yulmu Cheong Gukjang Powder (Example 4)

amino acid Analysis
(mg / 100g) amino acid Analysis
(mg / 100g) Aspartic acid 4,325.1 Cysteine 1,114.6 Serine 2,105.2 Tyrosine 1,424.8 Glutamic acid 7,740.7 Balin 1,876.3 Glycine 1,648.8 Methionine 562.4 Histidine 1,001.1 Lee Sin 2,401.7 Threonine 1,404.9 Isoleucine 1,725.1 Arginine 2,411.3 Leucine 3,360.5 Alanine 1,915.6 Phenylalanine 2,083.0 Proline 2,278.1 sum 39,378.2

¹⁾ Test Method: Test Method of Food Code (2008)

Experimental Example 2 pH Measurement

5 g of the sample was taken and diluted with 25 ml of distilled water, and measured by a pH meter (HANNA Instrument, Italy).

The pH measurement results of Yulmu Cheonggukjang according to Examples 1 to 4 are shown in Table 5. As shown in Table 5, as the ratio of soybean was increased, the pH tended to increase, and the pH of Cheonggukjang made with soybean was 7.76, the highest. This shows that the soybean protein is solubilized by the growth of microorganisms during the fermentation process, so that some of the soybean protein is changed to ammonia, which increases the pH of the soybean. Through this result, it was confirmed that the soybean: yield mixed ratio of 4: 1, which was determined to have the highest fermentation rate, could be a suitable sample for animal testing.

<Table 5> pH measurement results by mixing ratio of soybean and yulmu

Item pH Bean 100% 7.76 Soybeans: 5.72 Soybean: Rate = 2: 1 5.66 Soybean: Rate = 3: 1 5.94 Soybeans: Rate = 4: 1 6.69

Experimental Example 3 Viscosity Measurement

Separation of the viscous mixture was mixed with 300 g of Cheonggukjang and distilled water 2L for 30 minutes at 20 rpm at 20 ℃, filtered and centrifuged (10,000 × g, 20min) to freeze-dried the supernatant.

Three treatment tools used for the extraction of viscous materials: Cheonggukjang prepared by the conventional methodBacillus Subtillis As a result of measuring the viscous content of Yeonggukjang added 100% of soybeans and soybean: yummu mixed ratio 4: 1, the strains were tested using strains, and 7.77% of the soybeans prepared by the conventional method were added. Was 10.44%, and soybean-luminous mixture ratio of 4: 1 was 9.33%. This result shows that the traditional Cheonggukjang, which contains various germs,Bacillus Subtillis The fermentation of Cheonggukjang prepared with a single strain was more effective, and the content of viscous material was relatively higher. Therefore, when manufacturing CheonggukjangBacillus Subtillis The strains were selected and inoculated to produce high quality Cheonggukjang.

Experimental Example 4 Analysis of Fragrance Pattern by Electronic Nose Composed of Metal Oxide Sensor

) 즉, 공기 저항값(

)에 대한 시료 휘발성 성분의 저항값(

)의 변화율로 주성분 분석 (Principal component analysis : PCA)을 실행하여 제 1 주성분 값 및 제 2 주성분 값을 구하였다.The electronic nose used for the fragrance pattern analysis is the α-Fox 3000 Electronic Nose System (Alpha MOS, France) .The sensors consist of 12 metal oxide sensors (MOS): LY2 / LG, LY2 / G, LY2 / AA, LY2 / GH. , LY2 / gTI, LY2 / gCT, T30 / 1, P10 / 1, P10 / 2, P40 / 1, T70 / 2, PA / 2. The analytical conditions were set by using an air conditioning unit at a temperature of 36 ° C., a pressure of 5 psi, and an air flow of 150 mL / min so that the ratio of dry / wet air was 20%. The fragrance components were collected from the headspace by taking 0.5 g of the sample in a 20 mL vial and incubating each time for 6 repetitions for 10 minutes, 40 ° C temperature, and 500 rpm shaking. A volume of 2.5 mL of the fragrance component obtained here was taken in a syringe maintained at 45 ° C. and injected into the injection port at a rate of 0.5 mL / sec, and an automatic injector and a sampler were used. The analysis interval was 30 minutes, and the analysis was performed after the sensor was sufficiently stabilized. Sensitivity of Each Sensor Obtained from the Aroma Pattern Analysis

), The air resistance value (

Resistance of the sample volatile component against

Principal component analysis (PCA) was performed at the rate of change of) to obtain the first and second principal component values.

The samples used to distinguish the fragrance patterns were prepared by mixing 5 mL of water in each of the three treatments used for the extraction of viscous substances and a total of six as shown in Table 6. The reason for the mixing of water was to boil Cheonggukjang The assumption is made if you eat.

<Table 6> Contents of sample content used in fragrance pattern analysis

division Lable Process Details One 1-1 to 1-5 Manufactured by conventional methods 2 2-1 to 2-5 sample 1 + water (5 mL) 3 3-1 to 3-5 Manufactured using Bacillus Subtillis strain (100% soybean) 4 4-1 to 4-5 sample 3 + water (5 mL) 5 5-1 to 5-5 Manufactured using Bacillus Subtillis strain (soybean: yield = 4: 1) 6 6-1 to 6-5 sample 5 + water (5 mL)

* Water uses water purifier (drinking water)

Radar plot of Figure 1 is a graph showing the change in maximum intensities in response to each sensor according to the type of sample. The important point here is that the strength of this signal is independent of the strength of each sample. It can be seen from the figure that the sample without water and the sample with water show similar patterns, respectively. Also, conventionally prepared Cheonggukjang and Bacillus Subtillis It was confirmed that distinct patterns appeared between Cheonggukjang using the strain.

Raw data values represent the maximum response to each sensor. In general, when creating a sample group, three values are used. Therefore, the reproducibility of the measured values is confirmed with relative standard deviation (RSD%). RSD% between samples is shown in FIG. 2.

)(

)

If the reproducibility value is less than 5%, the reproducibility is good. This related table can be easily identified using a bar graph at a glance. This is shown in FIG. 3.

Principal Component Analysis (PCA) is the first commonly used method when processing data, using the Dis crimination Index to indicate how much separation is between each sample group. Sensor optimization: LY2 / LG, T30 / 1, P10 / 2, P40 / 1, T70 / 2

The data shown in FIG. 4 shows that the headspace generation temperature is 40 ° C., the headspace generation time is 10 minutes, and six samples are analyzed. The contribution rate of the first principal component value is 96.139%, and the contribution rate of the second principal component value is 3.735%. It was.

First of all, the first group and the second group can be compared. The first group is the result of analyzing 0.5g of each sample, and the second group is the result of adding 5 mL of water to the sample. The comparison between these two groups confirmed that the samples showed similar patterns.

Secondly, the fragrance patterns of samples 1 and 3 and 5 were clearly different. In addition, it was confirmed that the same results were obtained from the analysis by adding water. From the results of this pattern, it can be seen that samples 1 and 3 and 5 show very different patterns, and samples 3 and 5 show similar patterns. However, as shown in the results, it was confirmed that the samples 3 and 5 are similar but can distinguish the two samples.

Therefore, conventionally prepared Cheonggukjang and Bacillus Subtillis The fragrance pattern of Cheonggukjang prepared using the strain is significantly different and Bacillus Subtillis In the case of Cheonggukjang using strains, the pattern was similar to that of control, but the smell was slightly weak. In addition, it can be understood that the degree of smell becomes much lower when treated with the addition of water, such as stew, than Saengcheonggukjang.

Experimental Example 5 Sensory Evaluation

Ten trained sensory personnel were tested for odor intensity for each sample on a 9-point scale.

Cheonggukjang, Bacillus , prepared by the conventional method Subtillis Cheonggukjang and Bacillus with 100% Soybean Subtillis The result of sensory evaluation of the intensity of the smell of Yulmu Cheong Gukjang of Example 4 in a soybean: yield mix ratio 4: 1 using the strain is shown in FIG. 5. As can be seen in Figure 5 the odor intensity of the conventional Cheonggukjang was the highest to 7.3 points Next Bacillus Subtillis Cheonggukjang added 100% of the soybean using the strain showed a moderate smell with 5.4 points. Bacillus Subtillis Yulmu Cheongguk using the strain was evaluated as 3.6 points to confirm that the degree of smell is significantly reduced.

Experimental Example 6 Animal Experiment

Rats fed a high-fat diet were added to the rat diet (Yulmucheongjang) powder of Example 4 in an AIN-93G diet for 4 weeks and then on the growth rate, body fat mass, bleeding time, blood coagulation activity, and serum cholesterol concentration. The effects were investigated and the results are shown in Tables 9-13. In this experiment, the dietary level of dietary supplements was increased by 9, 18, 28, and 38% to the basal diet, respectively, in order to derive the efficacy of dietary supplementation. It was prepared (Table 7), the general components were analyzed and the results are shown in Table 8.

<Table 7> Basic Diet (AIN-93G diet)

group Processing contents A  Basic Diet (94.5%) + Lard (5%) + Cholesterol (0.5%) → Control Diet B  Basic Diet (85.5%) + Lard (5%) + Cholesterol (0.5%) + Cheonggukjang (9%) C  Basic Diet (76.5%) + Lard (5%) + Cholesterol (0.5%) + Cheonggukjang (18%) D  Basic Diet (66.5%) + Lard (5%) + Cholesterol (0.5%) + Cheonggukjang (28%) E  Basic Diet (56.5%) + Lard (5%) + Cholesterol (0.5%) + Cheonggukjang (38%)

<Table 8> General Component Analysis of the Basic Diet

group energy
(kcal / 100g) moisture
(g / 100g) EE
(g / 100g) Crude protein
(g / 100g) View minutes
(g / 100g) CHO
(g / 100g) A 396 5.99 10.56 22.06 8.09 53.30 B 407 5.84 12.11 23.47 7.62 50.96 C 414 5.95 13.35 24.83 7.19 48.68 D 423 6.47 15.14 26.16 6.64 45.59 E 429 7.15 16.34 27.69 6.12 42.70

<Table 9> Effect of Yulmu Cheong Gukjang on Weight Gain, Dietary Intake and Dietary Efficiency in Rats Fed High Fat Diet

group Initiation weight
(g) Weight
(g) Weight gain
(g / day) Dietary Intake
(g / day) Dietary efficiency A 116.4 ± 5.4 336.4 ± 13.1 7.91 ± 0.63 23.27 ± 2.95 0.340 B 115.4 ± 7.4 332.3 ± 26.3 7.75 ± 0.64 22.59 ± 2.82 0.343 C 110.6 ± 8.5 328.9 ± 22.9 7.80 ± 0.60 21.23 ± 2.84 0.367 D 111.2 ± 6.0 335.5 ± 21.9 8.01 ± 0.70 19.99 ± 2.41 0.400 E 110.3 ± 2.9 344.7 ± 23.6 8.37 ± 0.81 20.01 ± 2.23 0.418

* Values are mean ± standard deviation (n = 12).

<Table 10> Effect of Yulmu Cheong Guk Salary on Long-term Weight and Body Fat in Rats Fed High Fat Diet

group Organ (g) Body fat (g) Soy sauce kidney Testicle RFP ^{1 )} EFP ^{2 )} A 4.36 ± 0.19 ^ns 0.38 ± 0.02 ^ns 0.41 ± 0.10 ^ns 0.62 ± 0.13 ^ns 0.52 ± 0.11 ^ns B 4.44 ± 0.23 0.39 ± 0.04 0.43 ± 0.03 0.61 ± 0.14 0.56 ± 0.09 C 4.52 ± 0.33 0.38 ± 0.03 0.43 ± 0.04 0.63 ± 0.12 0.54 ± 0.09 D 4.45 ± 0.35 0.38 ± 0.03 0.44 ± 0.04 0.68 ± 0.12 0.56 ± 0.07 E 4.45 ± 0.32 0.38 ± 0.03 0.43 ± 0.03 0.69 ± 0.19 0.57 ± 0.11

* Values are mean ± standard deviation (n = 12).

¹⁾ RFP: perirenal fat pad ²⁾ EFP: epididymal fat pad

<Table 11> Effect of Yulmu Cheonggukjang on Bleeding Time, APTT and PT in Rats Fed High Fat Diet

group Bleeding Time
(sec) APTT *
(sec) Prothrombin time (PT) * (%) (sec) (INR) A 414.1 ±
142.7 ^ns 30.89 ±
7.10 ^a 70.27 ±
4.93 ^a 16.24 ±
0.63 ^b 1.27 ±
0.06 ^b B 451.8 ±
209.0 26.30 ±
3.86 ^b 70.00 ±
3.82 ^a 16.26 ±
0.49 ^b 1.28 ±
0.04 ^b C 519.4 ±
305.1 25.93 ±
2.97 ^b 67.00 ±
3.52 ^ab 16.66 ±
0.45 ^b 1.32 ±
0.04 ^b D 478.4 ±
180.4 25.01 ±
3.31 ^b 65.00 ±
3.71 ^b 21.98 ±
5.78 ^a 1.35 ±
0.05 ^a E 431.7 ±
251.9 22.75 ±
3.21 ^b 64.70 ±
4.24 ^b 20.68 ±
4.75 ^a 1.35 ±
0.06 ^a

* Values are mean ± standard deviation (n = 12).

APTT: activated partial thromboplastin time PT: prothrombin time

<Table 12> Effect of Yulmu Cheonggukjang on Serum Biochemistry in Rats Fed High Fat Diet

group CT
( mg / dL ) BUN
( mg / dL ) TP ( g / dL ) ALP
( U / L ) SGOT
( U / L ) SGPT
( U / L ) Glucose
( mg / dL ) A 0.51 ±
0.03 ^a 16.76 ±
1.82 ^a 6.25 ±
0.37 ^a 435.41 ±
87.76 ^a 121.00 ±
27.30 ^a 38.41 ±
10.08 ^a 168.00 ±
18.98 ^ab B 0.45 ±
0.05 ^b 16.40 ±
1.75 ^ab 6.11 ±
0.34 ^ab 436.18 ±
82.22 ^a 104.63 ±
37.70 ^ab 38.09 ±
8.76 ^a 161.63 ±
12.39 ^b C 0.43 ±
0.05 ^b 15.36 ±
1.36 ^ab 6.02 ±
0.29 ^ab 422.72 ±
92.35 ^a 94.18 ±
37.20 ^b 34.90 ±
9.84 ^ab 170.81 ±
20.09 ^ab D 0.45 ±
0.05 ^b 14.88 ±
2.10 ^b 5.83 ±
0.24 ^b 407.58 ±
51.45 ^a 57.91 ±
15.37 ^c 33.58 ±
9.15 ^ab 178.50 ±
15.61 ^a E 0.43 ±
0.04 ^b 14.90 ±
2.18 ^b 6.00 ±
0.32 ^ab 332.66 ±
58.42 ^b 88.00 ±
20.88 ^b 29.58 ±
8.42 ^b 171.58 ±
13.75 ^ab

* Values are mean ± standard deviation (n = 12).

* CT: creatinine, BUN: blood urea nitrogen, TP: total protein, ALP: alkaline phosphatase, SGOT: serum glutamic oxaloacetate, SGPT: serum glutamic pyruvicacetate

TABLE 12 (continued)

group Serum Lipids ( mg / dL ) AI TC TG HDL LDL FC PL A 74.08 ±
8.80 ^a 120.83 ±
29.19 ^ns 20.50 ±
4.14 ^a 8.91 ±
3.75 ^ns 17.08 ±
3.44 ^a 135.3 ±
15.0 ^a 2.70 ±
0.59 ^ab B 69.72 ±
8.24 ^ab 128.90 ±
43.16 20.09 ±
3.38 ^a 8.72 ±
2.49 15.27 ±
2.61 ^ab 127.8 ±
15.7 ^ab 2.52 ±
0.43 ^bc C 68.45 ±
8.51 ^ab 131.00 ±
66.92 19.36 ±
2.97 ^a 7.54 ±
1.86 15.36 ±
2.46 ^ab 121.7 ±
15.7 ^bc 2.56 ±
0.30 ^bc D 62.91 ±
9.90 ^bc 105.91 ±
27.47 19.41 ±
3.60 ^a 6.66 ±
2.05 13.50 ±
2.57 ^bc 112.4 ±
11.5 ^cd 2.27 ±
0.37 ^c E 58.08 ±
7.05 ^c 94.16 ±
23.91 14.58 ±
2.19 ^b 7.83 ±
2.48 12.58 ±
2.06 ^c 102.2 ±
9.95 ^d 3.01 ±
0.42 ^a

* Values are mean ± standard deviation (n = 12).

TC: total-cholesterol, TG: triglyceride, HDL- & LDL: high-and low-density lipoprotein cholesterol, FC: free cholesterol, PL: phospholipid, AI: artherogenic index.

<Table 13> Effect of Yulmu Cheonggukjang on Blood Cells (CBC) in Rats

group CBC RBC
(× 10 ⁶ / ul) WBC
(× 10 ³ / ul) Hct
(%) Hb
(g / dL) Platelet
(× 10 ³ / ul) A 8.27 ± 0.42 ^ns 7.70 ± 1.64 ^ns 45.88 ± 2.11 ^ab 14.81 ± 0.57 ^bc 1339.8 ± 117.5 ^ns B 8.51 ± 0.62 7.57 ± 1.75 47.82 ± 3.00 ^a 15.62 ± 0.98 ^ab 1254.0 ± 219.9 C 8.41 ± 0.60 9.30 ± 2.83 47.70 ± 3.93 ^a 15.37 ± 1.15 ^abc 1201.5 ± 167.4 D 8.26 ± 0.83 8.98 ± 3.12 47.96 ± 3.14 ^a 15.70 ± 1.09 ^a 1195.7 ± 274.5 E 8.17 ± 0.41 9.07 ± 1.63 45.00 ± 1.79 ^b 14.75 ± 0.60 ^c 1262.2 ± 325.5

* Values are mean ± standard deviation (n = 12).

* RBC (red blood cells): red blood cell, WBC (white blood cells): white blood cell, Hct (hematocrit): hematocrit, Hb (hemoglobin): hemoglobin, Platelet: platelet.

1 is a graph showing the change in maximum intensities in response to each sensor according to the type of sample.

2 is a graph showing the RSD% between samples.

3 is a bar graph showing sensor reproducibility.

4 is a PCA graph for each sample of Cheonggukjang using an electronic nose.

5 is a graph showing the results of sensory evaluation of the smell according to the production method.

Claims (8)

After washing the soybeans, 5 times of water was added, soaked at 4 ° C. for 24 hours, the water was drained, and then steamed at 121 ° C. for 40 minutes in an autoclave, and The step of preparing the raw material comprising the step of washing the yulmu water in 5 times of water, immersing at 4 ℃ for 24 hours, and then increasing the boiling water for 1 hour in boiling water; Each of the cooked soybean and yulmu was cooled to 30 ° C., and then mixed at a ratio of 4: 1, and 0.5% of Bacillus subtilis of the total weight was added by adding 10% by weight of cooked brown rice to the weight of the mixture of the cooked soybean and the cooked yellow radish. Fermenting for 48 hours in an incubator at 40 ° C. after inoculating the extract to prepare the cheonggukjang; And Freeze-dried for 48 hours the chungkukjang prepared, and pulverized to prepare a method for manufacturing the yulmucheonggukjang. delete delete delete delete delete delete delete

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