KR101459613B1 - Soybean Paste and Manufacturing Method There of - Google Patents

Abstract

The present invention provides a method for preparing rice doenjang exhibiting anticancer activity comprising the steps of: (a) inoculating a microorganism after mixing the roasted soybean and rice; (b) (c) crushing the Meju of the step (b); and (d) digesting the Meju of the step (b) Adding water and salt to the crushed meju of step (c) and then aging. The rice doenjang produced by the method of the present invention provides an advantage of exhibiting excellent anticancer effect. In addition, in the case of rice doenjang produced by the method of the present invention, the content of organic acid and the like is much higher than that of conventional doenjang, and the manufacturing time is drastically shortened.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to soybean paste,

The present invention relates to a method for effectively preventing the growth of cancer cell lines, containing a large amount of nutritional components necessary for the growth of lactic acid bacteria, fermenting lactic acid well, having a rich nutritional content, and being safe to human body.

Rice plays an important role as a protein source as well as carbohydrates. Rice protein is less in content than other grains, but lysine, which is an essential amino acid, is corn. It is twice as many as wheat flour and rice protein has a high rate of use, lowering the levels of cholesterol and triglycerides. In addition, rice is rich in vitamin E, as well as vitamin B, including folic acid. Vitamin E and other antioxidant effect is effective in preventing aging. However, recently, rice consumption has decreased due to higher taste of people, preference for healthy food, decrease in per capita rice consumption, and opening of imports. This is due to excessive supply of stocks and falling rice prices.

Miso is divided into traditional miso soaked with meju and modified miso soaked with koji depending on the manufacturing method. Conventional doenjang is an enzyme produced by various bacteria and fungi that propagate in Meju, and Koyo is produced by the enzyme action of amylase and protease produced by Aspergillus oryzae. The soybean is decomposed and fermented. At this time, the flavor of doenjang is enhanced by the enzymatic action during the fermentation process, and the flavor is enhanced by the harmony of sweet taste and salty taste due to the small amount of sugar and salt and a slight taste provided by the amino acid produced from the soybean protein. In addition, The flavor produced by fermentation and the color produced by the raw material itself or microbial fermentation are determined by appropriately coordinating.

On the other hand, conventional traditional doenjang shows a phenomenon of avoiding the new generation due to high salt content, black color, and unpleasant odor in the soybean. Recently, various studies have been conducted to improve functional properties of soybean paste such as functional soybean paste mixed with functional ingredient, for example, to develop functional soy sauce with functional effects such as anticancer.

KR Patent Application No. 10-2009-0064770 discloses a method for producing rice doenjang comprising the step of inoculating koji into rice and soybean, Discloses a process for producing rice doenjang comprising the step of inoculating rice and soybean with aspergillus ducks.

However, in the case of the above-mentioned patent documents, there is a problem that the palatability of the soybean paste obtained can not be effectively improved and the functionalities such as anticancer effect are also insufficient.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The inventors of the present invention have made extensive efforts to develop a conventional soy sauce having excellent functional properties such as anticancer effect while being simple in the manufacturing process. As a result, when soybean paste is prepared by inoculating Bacillus subtilis and / or Aspergillus oryzae as a starter to beef and soybean beans, it is possible to shorten the production period drastically, And have completed the present invention.

Accordingly, an object of the present invention is to provide a method for manufacturing rice doenjang.

Another object of the present invention is to provide a food or pharmaceutical composition comprising the rice doenjang or the rice doenjang extract.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

The present invention provides a method for producing rice doenjang.

The inventors of the present invention have made extensive efforts to develop a conventional soy sauce having excellent functional properties such as anticancer effect while being simple in the manufacturing process. As a result, when soybean paste is prepared by inoculating Bacillus subtilis and / or Aspergillus oryzae as a starter to beef and soybean beans, it is possible to shorten the production period drastically, .

According to one aspect of the present invention, the present invention provides a method for preparing rice doenjang exhibiting anticancer activity comprising the steps of: (a) cultivating soybeans and rice, (B) aging the meju after the meju is formed using the expanded beans and rice inoculated with the microorganism of step (a); (c) aging the meju of step (b) (D) adding water and salt to the crushed meju of step (c) and then aging.

The term " anti-cancer " as used herein means inhibiting or killing the growth of cancer cells or cancer tissues in vivo. For example, there is provided a method of treating cancer, cancer, breast cancer, ovarian cancer, liver cancer, rectum cancer, bronchial cancer, , non-Hodgkin lymphoma, pituitary adenocarcinoma and urethral cancer cells or tissues.

According to a preferred embodiment of the present invention, the expanded beans of step (a) are prepared by soaking the soybeans for preferably 1-48 hours, most preferably 20-30 hours, followed by autoclaving And a step of grinding (grinding).

According to a preferred embodiment of the present invention, the temperature condition of the high-pressure sterilizer is preferably 80-150 캜, more preferably 100-130 캜, and most preferably 115-130 캜.

According to a preferred embodiment of the present invention, the treatment time of the high-pressure sterilizer may be preferably 1-120 minutes, more preferably 20-60 minutes, and most preferably 305-45 minutes.

According to a preferred embodiment of the present invention, when the step (a) is blended, the blending ratio of rice and expanded soybean may be 1: 0.5-2, and most preferably 1: 1-1.5. In the present invention, the most preferable ratio of the rice and the increased soybean is 1-1.5. The reason is that the fermentation period is not shortened when the blending ratio of rice and the soybean is less than 1: 1, and the blending ratio is 1: 1.5 The anticancer effect was significantly reduced. Therefore, in the present invention, the mixing ratio of the above rice and the abovementioned beans is very important.

According to a preferred embodiment of the present invention, the microorganism of step (a) is preferably Bacillus subtilis or Aspergillus oryzae.

In some cases, the Bacillus subtilis and the Aspergillus oryzae may be mixed and inoculated, or the Bacillus subtilis may be inoculated to the expanded beans, and the aspergillus duck material may be inoculated into the rice .

When the Bacillus subtilis and the Aspergillus oryzae are mixed and inoculated, there is an advantage that the anticancer effect can be maximized as compared with the case of inoculation with each microorganism alone, and the Bacillus subtilis And when the aspergillus duck is inoculated into the rice, the organic acid content is increased and the production period is shortened. Therefore, when the production method of the present invention is used, there is an advantage that the microorganism inoculation method and inoculation microorganism can be different according to the purpose of producing rice miso.

According to a preferred embodiment of the present invention, the forming shape in the molding of step (b) may be an intangible shape (grain shape or mezzanine shape), a hexahedron shape, or a disk shape.

According to a preferred embodiment of the present invention, the aging period of the step (b) is 1-30 days, the aging temperature is 25-35 ° C, and the aging humidity is 60-90%.

According to a preferred embodiment of the present invention, the mixing ratio of salt and water in step (d) may be preferably 1: 5-10, and most preferably 1:10. That is, the salt content is preferably 10% It can be inside or outside. In the present invention, the mixing ratio of salt and water is about 1:10, which is very important in that the salt content is 15% or more in the conventional process of making miso.

The reason for this is that the addition of excessive salt may drastically increase the ripening period and may cause an adult disease such as hypertension. In addition, the risk of the soybean spoilage due to the decrease of the salt content is selected by selecting the optimum raw materials such as rice and soybean, This is because it is prevented by selection.

According to a preferred embodiment of the present invention, the aging period of the step (d) may preferably be 1-60 days, more preferably 10-50 days, and most preferably 35-45 days .

Unlike general miso, which takes 5 months from meju production to aging, using the manufacturing method of the present invention provides a merit that can be completed in about 6 weeks.

According to another aspect of the present invention, there is provided a composition for preventing or treating cancer comprising an extract of Salmon extract prepared by the above method as an active ingredient.

As used herein, the term "prevention" may mean inhibiting the occurrence of a disease or disease in an animal that has never been diagnosed as having a disease or condition, but tends to be susceptible to such disease or disease.

As used herein, the term " treatment " means (a) inhibiting the development of a disease or disease; (b) relief of disease or disease; And (c) removal of the disease or disorder.

The composition of the present invention includes rice doenjang extract used as an active ingredient. The term " extract " used herein to refer to rice miso is not limited to the extraction result obtained by treating the rice doenjang with the extraction solvent, but also the rice miso product (e.g., powdered rice miso product) . ≪ / RTI >

If the rice doenjang extract used in the composition of the present invention is obtained by treating the rice doenjang with an extraction solvent, various extraction solvents may be used. (B) an anhydrous or a lower alcohol having 1 to 4 carbon atoms such as methanol, ethanol, propanol, butanol, n-propanol, iso-propanol and n-butanol, (E) ethyl acetate, (f) chloroform, (g) 1,3-butylene glycol, (h) hexane, (i) diethyl ether, or (iii) a mixed solvent of a lower alcohol and water. (j) The extract can be obtained by treating butyl acetate with rice doenjang.

As used herein, the term " extract " has the meaning conventionally used in the art as a crude extract, but broadly includes fractions obtained by further fractionation of the extract. That is, the rice doenjang extract includes not only those obtained by using the above-described extraction solvent but also those obtained by additionally applying a purification process thereto. For example, a fraction obtained by passing the above extract through an ultrafiltration membrane having a constant molecular weight cut-off value, and a separation by various chromatography (manufactured for separation according to size, charge, hydrophobicity or affinity) The fraction obtained through the purification method is also included in the rice doenjang extract of the present invention.

The rice doenjang extract used in the present invention can be prepared in powder form by an additional process such as vacuum distillation and freeze drying or spray drying.

Alternatively, as the rice doenjang extract, a rice doenjang product that is formulated (for example, powdered) so that the rice bean itself can be administered to an animal can be used.

When the composition of the present invention is manufactured from a pharmaceutical composition, the pharmaceutical composition of the present invention includes a pharmaceutically acceptable carrier. The pharmaceutically acceptable carriers to be contained in the pharmaceutical composition of the present invention are those conventionally used in the formulation and include lactose, dextrose, sucrose, sorbitol, mannitol, starch, acacia rubber, calcium phosphate, alginate, gelatin, But are not limited to, calcium silicate, microcrystalline cellulose, polyvinylpyrrolidone, cellulose, water, syrups, methylcellulose, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil. It is not. The pharmaceutical composition of the present invention may further contain a lubricant, a wetting agent, a sweetening agent, a flavoring agent, an emulsifying agent, a suspending agent, a preservative, etc. in addition to the above components. Suitable pharmaceutically acceptable carriers and formulations are described in detail in Remington ' s Pharmaceutical Sciences (19th ed., 1995).

The pharmaceutical composition of the present invention can be administered to mammals such as rats, mice, livestock, and humans in various routes such as oral or parenteral routes such as oral, rectal or intravenous, muscular, subcutaneous, intra-uterine, Can be administered by injection. Preferably, it is applied by transdermal administration during parenteral administration, more preferably by topical application by application.

The appropriate dosage of the pharmaceutical composition of the present invention may vary depending on factors such as the formulation method, administration method, age, body weight, sex, pathological condition, food, administration time, administration route, excretion rate, . The dose of the pharmaceutical composition of the present invention can be administered in an amount of 0.1-100 mg / kg on an adult basis once or several times a day in the case of an oral formulation, and in the case of an external preparation, It is preferable to apply it once to 5 times a day in an amount of 3.0 ml and continue for 1 month or longer. However, the dosage is not intended to limit the scope of the present invention.

The pharmaceutical composition of the present invention may be formulated into a unit dose form by formulating it using a pharmaceutically acceptable carrier and / or excipient according to a method which can be easily carried out by a person having ordinary skill in the art to which the present invention belongs. Or by intrusion into a multi-dose container. The formulations may be in any form suitable for pharmaceutical preparations including oral formulations such as powders, granules, tablets, capsules, suspensions, emulsions, syrups and aerosols, external preparations such as ointments and creams, suppositories and sterile injectable solutions, , Dispersants, or stabilizers.

According to a preferred embodiment of the present invention, the composition of the present invention may be a food composition having excellent anticancer effect.

When the composition of the present invention is prepared with a food composition, it includes not only the active ingredient, but also ingredients normally added during the manufacture of the food, including, for example, proteins, carbohydrates, fats, nutrients, flavoring agents and flavoring agents . Examples of the above-mentioned carbohydrates are monosaccharides such as glucose, fructose, and the like; Disaccharides such as maltose, sucrose, oligosaccharides and the like; And polysaccharides such as dextrin, cyclodextrin and the like, and sugar alcohols such as xylitol, sorbitol and erythritol. Natural flavorings such as tau martin and stevia extract (e.g., rebaudioside A and glycyrrhizin) and synthetic flavorings (saccharine, aspartame, etc.) can be used as flavorings.

For example, when the food composition of the present invention is prepared as a drink, it may further contain citric acid, liquid fructose, sugar, glucose, acetic acid, malic acid, juice, mulberry extract, jujube extract, licorice extract, have.

As a result of analyzing cell viability with respect to the active ingredient of the composition of the present invention in the concrete examples of the present invention, it was found that the active ingredient of the composition of the present invention is a harmless substance as a natural substance. Therefore, since the active ingredient of the present invention has little toxicity and side effects, it can be safely used even for long-term use, and can be safely applied to cosmetic, pharmaceutical and food compositions as described above.

The features and advantages of the present invention are summarized as follows:

(I) the present invention provides a method for preparing rice doenjang exhibiting anticancer activity comprising the steps of: (a) inoculating a microorganism after mixing with boiled soybeans and rice; (b) (C) aging the Meju of the step (b): (b) breaking down the Meju of the step (b); and (d) aging after adding water and salt to the crushed Meju of step (c).

(Ii) Rice miso produced by the method of the present invention provides an advantage of showing excellent anticancer effect.

(Iii) In the case of rice doenjang prepared by the method of the present invention, the content of organic acid and the like is much higher than that of conventional doenjang, and the production period can be shortened remarkably.

Fig. 1 shows the outline of rice meju type.
Fig. 2 shows changes in amino nitrogen of rice meju type.
Figure 3 shows the ammonia nitrogen change by rice meju formulation.
Fig. 4 shows the change in reducing sugar per rice meju type.
Figure 5 shows the change in protease activity of rice meju formulations.
6 shows changes in amylase activity of rice meju type.
Fig. 7 shows changes in aerobic total bacterial counts according to aging period of rice miso.
Fig. 8 shows changes in the number of lactic acid bacteria according to the ripening period of rice miso.
FIG. 9 shows the result of measuring the antitumor effect of MTT assay after treatment of rice doenjang extract with a colon cancer cell line (HT-29).
FIG. 10 shows the results of treating the lung cancer cell line (A-549) with rice doenjang extract and measuring its anti-cancer effect by MTT assay.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Example 1: Materials and preparation method of rice doenjang

Example 1-1: Preparation of rice miso meju by formulation

The soybeans were soaked for 24 hours and then baked and sterilized using a high-pressure sterilizer (121 ° C, 40 min). Bacillus subtillis HJ18-4 (KACC91541P) and Aspergillus oryzae (KACC40250) were used as starter, and the ratio of steamed soybean to rice was 3: 2. ) Type meju and a normal hexahedral meju, the meju was molded, and the meju was outcropped in sunny day for 14 days at 28 ° C. Table 1 shows details of the treatments of the control group and the experimental group in this experiment, and Fig. 1 shows the appearance of the rice meju prepared in this experiment. After that, the finished meju was crushed, and water and 10% salt were added to produce low salt and aged. Samples were collected at intervals of 7 days on the day 0 of the manufactured blades and used as assay samples.

Specific production method of anticancer rice doenjang control Rice 1 Rice 2 Rice 3 Rice Meju beans and rice ratio Increase beans: rice = 3: 2 Starter No addition Beans: HJ18-4
Rice: MD05
Individual inoculation, fermentation HJ18-4, MD05 mixed vaccination HJ18 -4, MD05  Mixed inoculation Rice meju  Formulation Disc  Shape molding
(400 g, 12 cm * 3 cm ) Beans and Rice Individual Spread Meju Disc  Shape molding
(400 g, 12 cm * 3 cm ) Form of hexahedral meju shape (2,000 g, 20 cm * 15 cm * 5 cm ) Rice meju  Manufacturing Features Floating: 14 days
 (28 to < RTI ID = 0.0 > 30 C & Floating
Bean kochi : 60 hr
Rice koji : 6 days
 (28 to 30 DEG C, humidity: 70 to 80%). Floating: 14 days
 (28 to 30 DEG C, humidity: 70 to 80%). Floating: 14 days
 (28 to 30 DEG C, humidity: 70 to 80%). Rice miso  Manufacturing Features Meju: water = 1: 0.9
10% of total weight added salt 42 days fermentation

Example  1-2: Rice miso  Extract preparation

For the rice doenjang extract, 80 mL of distilled water was added to 20 g of the sample, homogenized, and centrifuged (8,000 rpm, 10 min) to use the supernatant as the sample extract.

Example  2 : Rice miso  analysis

Example  2-1: Amino acid  Nitrogen content measurement

Amino nitrogen content of rice doenjang prepared in this experiment was determined by adding 2 ~ 3 drops of 0.5% phenolphthalein solution to a flask containing 5 mL of sample extract, 10 mL of formalin solution and 10 mL of distilled water, Add 2 to 3 drops of a 0.5% phenolphthalein solution to a flask containing 5 mL of sample and 20 mL of distilled water, add the appropriate amount until it turns to a red color with N NaOH, add the solution with 0.1 N NaOH The amino acid nitrogen content was calculated by the following formula (Choi HS, Joo SJ, Yoon HS, Kim KS, Song IG, and Min KB, Quality properties of hwangki (Astragalus membranaceus) 363 (2007)).

Example  2-2: Determination of ammonia nitrogen content

The ammonia nitrogen content of rice doenjang prepared in this experiment was determined by adding phenol-hypochloride reaction to 0.1 mL of sample solution (10 g of phenol and 0.05 g of sodium nitroprusside dihydrate / 1 L of distilled water) B solution (9 g of Na2HPO412H2O, 6 g of NaOH and 1 L of NaOCl 10 mL / distilled water) was added to each well and incubated at 37 ° C for 20 minutes. The absorbance at 630 nm was measured using Ammonium sulfate (Hwang HA, Lee NK, Cho IJ, Hahm YT, Kwon KO, Kim BY 2008. Selection of microorganism and optimization process for cheonggukjang J Food Sci Technol 40: 406 -411.).

Example  2-3: Measurement of reducing sugar

The reducing sugar content of doenjang was measured by the dinitrosalicylic acid methid (DNS method) (Miller, GL 1960. Measurement of carboxymethyl cellulose activity, Anal. Biochem., 2, 127-132). 3 mL of the DNS reagent and 1 mL of the diluted sample solution were added to the test tube, shaken and allowed to stand in a boiling water bath for 3 minutes, immediately cooled in an ice water bath, and the absorbance was measured at 550 nm and the reducing sugar content was calculated from the standard curve.

Example  2-4: Protease  Active measurement

The activity of protease was measured by modifying Anson's method (Kim HJ, Lee JJ, Cheigh MJ, Choi SY, 1998. Amylase, protease, peroxidase and ascorbic acid oxidase activity of Kimchi ingredients. : 1333-1338.). That is, 1 mL of the sample extract and 0.6% casein substrate solution (0.2 M phosphate buffer, pH 7.0) were added and reacted at 37 ° C for 10 minutes. After the reaction, 5 mL of 0.44 M trichloroacetic acid (TCA) was added to terminate the reaction. After allowing to stand at room temperature for 30 minutes, 5 mL of 0.55 M Na 2 CO 3 solution and 1 mL of 3-fold diluted Folin reagent solution were added to 2 mL of the filtered filtrate on No. 2 filter paper, and reacted at room temperature for 30 minutes. The absorbance was measured. Under this reaction condition, 1 unit of tyrosine (Tyrosine) was added to 1 unit of enzyme to liberate

Example  2-5: α- amylase  Active measurement

The α-Amylase activity was measured by adding 1 mL of the sample extract to 3 mL of 1% soluble starch (0.02 M phosphate buffer, pH 7.0), reacting at 40 ° C for 10 minutes, and then stopping the reaction by adding 10 mL of 1 M HCl. Iodination solution (0.005% I2 + 0.05% KI) was added to 10 mL of the solution and developed. The absorbance at 660 nm was measured. The results are shown in Table 1. The results are shown in Table 1. The results are shown in Table 1. The results are shown in Table 1. The results are shown in Table 1. : 1158-1165.).

Example  2-6: Total Number of bacteria  Measure

The total number of bacterial counts was determined by counting the results after culturing (37 ° C, 24 hr) with plate dilution of each sample in a plate count agar (Difco, Sparks, MD, USA).

Example  2-7: Number of lactic acid bacteria  Measure

The number of lactic acid bacteria was measured by counting the results after culturing (37 ° C, 48 hr) by streaking a stepwise dilution of each sample in MRS agar (Difco, Sparks, MD, USA).

Example  2-8: Antitumor activity

The cells were cultured in 96-well plates at a density of 1 × 10 ⁴ cells / well, followed by treatment with rice doenjang extract (0.04%), followed by incubation with culture medium (HT-29; KCLB 30038) and lung cancer (A-549; KCLB-10185) (37 ° C, 48 hours), MTT assay was performed to determine the cell survival rate.

Example  3: Experimental results

Example  3-1: Rice meju  By formulation Amino acid  Nitrogen change

Fig. 2 shows changes in amino nitrogen of rice meju type. Rice 3 showed a stagnation after reaching about 200 mg%, and Rice 2 showed the second fastest increase by 21 days. Control and Rice 1 showed a relatively slow increase in amino nitrogen.

Example  3-2: Rice meju  Ammonia nitrogen change by formulation

Figure 3 shows the ammonia nitrogen change by rice meju formulation. Rice 1 showed the fastest increase in ammonia nitrogen, and Rice 3, Control and Rice 2 showed the fastest rate of ammonia nitrogen increase.

Example  3-3: Rice meju  Reducing sugar change by formulation

Fig. 4 shows the change in reducing sugar per rice meju type. There was no significant difference in reducing sugar content between the experimental groups, and the tendency was increased as the fermentation progressed.

Example  3-4: Rice meju  Protease activity changes by formulation

Figure 5 shows the change in protease activity of rice meju formulations. Rice 2 and Rice 3 increased rapidly at a similar rate, and Rice 1 increased very slowly.

Example  3-5: Rice meju  By formulation Amylase  Activity change

6 shows changes in amylase activity of rice meju type. Rice 2 and Rice 3 showed high activity (over 300 unit / g) at the early stage of fermentation and then gently increased activity. Control and Rice 1 showed relatively modest increase in activity over fermentation period.

Example  3-6: Rice miso  Aerobic gun according to aging period Number of bacteria  change

Fig. 7 shows changes in aerobic total bacterial counts according to aging period of rice miso. Rice 1 showed the highest aerobic counts from 0 to 42 days.

Example  3-7: Rice miso  Changes in the Number of Lactic Acid Bacteria by Aging Period

Fig. 8 shows changes in the number of lactic acid bacteria according to the ripening period of rice miso. As fermentation progressed in all experimental groups, the number of lactic acid bacteria tended to decrease. After 42 days of fermentation, the number of lactic acid bacteria in Control and Rice 1 was relatively higher than that of the other two groups.

Example  3-8: Rice miso  Inhibition of colon cancer and lung cancer growth

FIG. 9 shows the result of measuring the antitumor effect of MTT assay after treatment of rice doenjang extract with a colon cancer cell line (HT-29). RSP-1 (47.59%) and RSP-2 (67.32%) showed the growth of 67.32% of RSP-Con without addition of starter, And RSP-3 showed a growth rate of 47.48% and 42.98%, respectively.

FIG. 10 shows the results of treating the lung cancer cell line (A-549) with rice doenjang extract and measuring its antitumor effect by MTT assay. RSP-1, RSP-1, RSP-1, and RSP-2 showed the highest growth rate of 78.67%, respectively. 39.61% and RSP-3 showed a growth rate of 56.51%.

The above results are considered to be the result of anticancer effects of various useful metabolites derived from cells by the inoculation of Bacillus sp. And Aspergillus sp.

Example  3-9: Rice miso  Organic acid composition and content

Table 2 shows the results of analysis of organic acid composition and content of rice doenjang. Citric, lactic, succinic, fumaric and malic acid were identified by organic acid analysis. The contents of citric acid and lactic acid were 1190.1 mg / kg and 517.28 mg / kg, respectively. Organic acid by fermentation gives good flavor to the soup.

Organic acid composition and content of rice doenjang Organic acid Amount (mg / kg) Mallic acid   8.49 + - 0.37 Lactic acid 517.28 ± 1.89 Succinic acid 434.49 + - 9.13 Citric acid 1190.09 ± 17.41 Fumaric acid  22.51 ± 0.00

Example  3-10: Rice miso  Amino acid composition and content

Table 3 shows the analysis of amino acid composition and content of rice doenjang. Free amino acid analysis showed that glutamic acid and aspartic acid were the highest contents in the order of 2,307 mg / 100g and 1,577 mg / 100g, and were contained in order of leucine, lysine and valine. Free amino acids affect flavor of doenjang, which depends on fermented raw materials, fermentation temperature, and fermentation period. The contribution of flavor to traditional soybean paste is most affected by bitter components such as leucine and isoleucine, followed by cystine, Aspartic acid and glutamic acid are known to affect the taste components.

Amino acid composition and content of rice doenjang Amino acid Amount  ( mg / 100g) Aspartic acid   1,577.88 Threonine     606.06 Serine     734.94 Glutamic acid   2,307.50 Proline     633.44 Glycine     675.94 Alanine     740.38 Cysteine     133.94 Valine     829.00 Methionine     104.69 Isoleusine     702.63 Leusine   1,170.81 Tyrosine     395.00 Phenylalanine     260.75 Histidine     341.44 Lysine     789.31 Arginine     763.94 Tryptophane     122.55

Claims (13)

A method for preparing rice doenjang exhibiting anti-cancer activity comprising the steps of:
(a) soaking the soybeans for 1 to 48 hours each time, then using a high pressure autoclave to polish and polish the beans;
(b) inoculating Bacillus subtilis HJ18-4 (KACC91541P) to the expanded beans and inoculating the rice with aspergillus duck material;
(c) blending the rice and the expanded soybeans obtained in the step (b) at a ratio of 1: 1 to 1.5 by volume;
(d) aging the meju after molding the meju using the rice and the soybean mixture of step (c);
(e) crushing Meju of step (d); And
(f) adding water and salt to the crushed meju of step (d) and then aging.
delete The method according to claim 1,
Wherein the high-pressure sterilizer has a temperature of 80-150 ° C and a treatment time of 1-120 minutes.






delete delete delete The method according to claim 1,
Wherein the forming shape of the step (b) in the step (b) is an intangible (grains), a hexahedron, or a disk.
The method according to claim 1,
Wherein the aging period of the step (b) is 1-30 days, the aging temperature is 25-35 ° C, and the aging relative humidity is 60-90%.

The method according to claim 1,
Wherein the mixing ratio of salt and water in step (d) is 1: 5-10.


The method according to claim 1,
Wherein the aging period of the step (d) is from 1 to 60 days.
11. The method of claim 10,
Wherein the aging time of the step (d) is 35-45 days.
A rice miso produced by the method of any one of claims 1, 3, 7 to 11. delete

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