KR101540746B1 - Producing method of conjugated linoleic acid - Google Patents
Producing method of conjugated linoleic acid Download PDFInfo
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- KR101540746B1 KR101540746B1 KR1020110144188A KR20110144188A KR101540746B1 KR 101540746 B1 KR101540746 B1 KR 101540746B1 KR 1020110144188 A KR1020110144188 A KR 1020110144188A KR 20110144188 A KR20110144188 A KR 20110144188A KR 101540746 B1 KR101540746 B1 KR 101540746B1
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- linoleic acid
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- conjugated linoleic
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- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 title claims abstract description 144
- JBYXPOFIGCOSSB-GOJKSUSPSA-N 9-cis,11-trans-octadecadienoic acid Chemical compound CCCCCC\C=C\C=C/CCCCCCCC(O)=O JBYXPOFIGCOSSB-GOJKSUSPSA-N 0.000 title claims abstract description 129
- 229940108924 conjugated linoleic acid Drugs 0.000 title claims abstract description 128
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- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 claims abstract description 16
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- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
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- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2200/00—Function of food ingredients
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Abstract
본 발명은 공액리놀레산(CLA) 함유 콩 조성물과 그 제조방법에 관한 것으로, 더욱 상세하게는 콩 분쇄물에 미생물을 첨가하여 리놀레산을 공액리놀레산(CLA)으로 전환시킨 콩 조성물을 제조함으로써 이를 식품으로 활용하는 경우 콩의 활용을 극대화시켜 국내 콩 생산율을 증가시키는 효과가 있으며, 인체에 유익한 미생물의 생리활성 기능에 공액리놀레산(CLA) 성분이 함유되어 체중감량, 콜레스테롤 저하, 고지혈증 개선 및 동맥경화 완화 등의 상승적인 효과를 발휘함으로써 기능성 식품 및 의약품 등에 활용할 수 있는 공액리놀레산(CLA) 함유 콩 조성물과 그 제조방법에 관한 것이다.The present invention relates to a soybean composition containing conjugated linoleic acid (CLA) and a process for producing the soybean composition, and more particularly, to a soybean composition prepared by converting microorganisms into soybean crushed products and converting linoleic acid into conjugated linoleic acid (CLA) (CLA) component is included in the physiological activity function of the microorganism which is beneficial to the human body, thereby reducing weight loss, decreasing cholesterol, improving hyperlipidemia, and alleviating atherosclerosis. (CLA) -containing soybean composition which can be utilized for functional foods and medicines by exhibiting a synergistic effect, and a process for producing the same.
Description
본 발명은 공액리놀레산(CLA) 함유 콩 조성물과 그 제조방법에 관한 것으로, 더욱 상세하게는 콩 분쇄물에 미생물을 첨가하여 리놀레산을 공액리놀레산(CLA)으로 전환시킨 콩 조성물을 제조함으로써 이를 식품으로 활용하는 경우 콩의 활용을 극대화시켜 국내 콩 생산율을 증가시키는 효과가 있으며, 인체에 유익한 미생물의 생리활성 기능에 공액리놀레산(CLA) 성분이 함유되어 체중감량, 콜레스테롤 저하, 고지혈증 개선 및 동맥경화 완화 등의 상승적인 효과를 발휘함으로써 기능성 식품 및 의약품 등에 활용할 수 있는 공액리놀레산(CLA) 함유 콩 조성물과 그 제조방법에 관한 것이다.The present invention relates to a soybean composition containing conjugated linoleic acid (CLA) and a process for producing the soybean composition, and more particularly, to a soybean composition prepared by converting microorganisms into soybean crushed products and converting linoleic acid into conjugated linoleic acid (CLA) (CLA) component is included in the physiological activity function of the microorganism which is beneficial to the human body, thereby reducing weight loss, decreasing cholesterol, improving hyperlipidemia, and alleviating atherosclerosis. (CLA) -containing soybean composition which can be utilized for functional foods and medicines by exhibiting a synergistic effect, and a process for producing the same.
최근 급속한 사회변화 고도성장으로 인해 현대인은 과다한 스트레스와 건강에 부정적인 환경에 노출되어 있다. 특히 소득수준이 향상됨에 따라서 고 단백질, 고 콜레스테롤의 음식을 많이 접하게 되었고 이로 인하여 각종 성인병 질환이 급증하였으며, 그 중 암과 동맥경화 등이 현대인의 사망요인으로 매우 중요하게 인식되어 왔다. Due to the recent rapid social change and rapid growth, modern people are exposed to excessive stress and negative environmental conditions. Especially, as the income level has improved, many foods with high protein and high cholesterol have come into contact with them, resulting in a rapid increase in various adult diseases. Among them, cancer and arteriosclerosis have been recognized as important factors in the death of modern people.
콩에는 35 ~ 45 중량%나 되는 많은 단백질이 함유되어 있고, 다른 식물성 단백질보다 영양성, 기능성 및 경제성이 뛰어나다. 콩으로 만든 가공식품을 장기간 섭취하면 각종 성인병에 걸리지 않는다는 결과가 보고되었고 콜레스테롤 저하작용이 있는 것으로 알려졌다. 특히 콩에 풍부한 토코페롤이 심혈관 질환 및 암을 예방하며 면역기능을 보조하고 항산화작용으로 노화와 관련된 퇴행성 질환을 예방 및 완화할 수 있다고 알려지면서 그 수요가 점차 증가하고 있다.Soy contains 35 to 45% by weight of many proteins and is superior in nutritional, functional and economical properties to other vegetable proteins. It has been reported that long-term ingestion of processed foods made from soybeans does not cause various adult diseases, and it is known that cholesterol-lowering action occurs. In particular, the demand for tocopherol, which is rich in soybeans, is increasing as it is known to prevent cardiovascular diseases and cancer, to help immune function and to prevent and alleviate aging-related degenerative diseases through antioxidant action.
공액리놀레산(Conjugated Linoleic Acid; CLA)는 리놀레산의 이성질체로 공액이중결합 구조를 가진다. 리놀레산은 9번과 12번 탄소에서 cis 형태의 이중결합을 갖는데 반하여 공액리놀레산의 이중결합위치는 9번과 11번, 10번과 12번 및 11번과 13번이고 이중결합형태도 cis-cis, cis-trans, trans-cis, trans-trans등이 있어, 총 12개의 공액리놀레산 이성질체의 존재가 알려져 있다. 공액리놀레산(CLA)은 화학적으로 합성하거나 미생물에 의해 생산된다. 화학적으로 합성할 경우에는 공액리놀레산(CLA)의 이성질체가 모두 생산될 가능성이 있지만, 미생물에 의해서는 cis-9, trans-11 공액리놀레산(CLA)가 주로 생산된다. 반추위 동물에서 유래한 육류에는 공액리놀레산(CLA)이 아주 낮은 농도로 함유되어 있고, 유산균 발효식품, 특히 요구르트는 탈지유를 사용하기 때문에 공액리놀레산(CLA)은 극미량으로 존재한다. 또한, 두유 등의 콩 관련 식품에는 공액리놀레산(CLA)이 존재하지 않는다. Conjugated Linoleic Acid (CLA) is an isomer of linoleic acid and has a conjugated double bond structure. Linoleic acid has cis - shaped double bonds at 9 and 12 carbons, whereas double bond positions of conjugated linoleic acid are 9 and 11, 10 and 12, 11 and 13, and double bond type cis - cis , cis - trans , trans - cis , trans - trans, etc., and the presence of a total of 12 conjugated linoleic acid isomers is known. The conjugated linoleic acid (CLA) is chemically synthesized or produced by microorganisms. When chemically synthesized, all of the isomer of conjugated linoleic acid (CLA) is likely to be produced, but cis- 9 and trans- 11 conjugated linoleic acid (CLA) are mainly produced by microorganisms. Conjugated linoleic acid (CLA) is present in trace amounts because meat derived from rumen contains very low concentrations of conjugated linoleic acid (CLA), and lactic acid fermented foods, especially yogurt, use skimmed milk. In addition, there is no conjugated linoleic acid (CLA) in soy-related foods such as soy milk.
종래 이러한 공액리놀레산(CLA)를 함유한 식품에 관하여 한국등록특허 제10-0516377호에는 산과 항생물질에 대해 뛰어난 내성을 지니고, 균체 자체를 식품 및 의약품에 첨가할 때 공액리놀레산(CLA)를 간접적으로 생성할 수 있는 신규한 균주를 제공하고, 상기 균주와 공액리놀레산(CLA)를 함유하는 캡슐제를 제공하여 기능성 발효식품, 유제품 및 의약품을 제조하는 방법이 제안되어 있다. 또한 한국등록특허 제10-0780120호에는 공액리놀레산(CLA)을 함유하는 숙취해소 및 알코올성 질병 예방을 위한 기능성 식품에 관한 것으로 공액리놀레산(CLA)를 함유한 기능성 식품의 형태는 캡슐형, 액체형, 정제형, 과립제형의 형태로 이루어져 있으며, 공액리놀레산(CLA)을 유효성분으로 하여 지방산 에틸 에스테르의 형성과 뇌세포 사멸을 억제하는 기능성 식품에 대해 제안되어 있다. Conventionally, Korean Patent No. 10-0516377 discloses a food containing the conjugated linoleic acid (CLA), which has excellent resistance to acid and antibiotic substances, and indirectly adds conjugated linoleic acid (CLA) when the cells themselves are added to foods and medicines There is proposed a method for producing a functional fermented food, a dairy product and a pharmaceutical product by providing a novel strain capable of producing a microorganism, and providing a capsule containing the strain and conjugated linoleic acid (CLA). Korean Patent No. 10-0780120 discloses a functional food for preventing hangover and preventing alcoholic disease containing conjugated linoleic acid (CLA). The functional food containing conjugated linoleic acid (CLA) may be in the form of capsules, liquids, tablets (CLA) as an active ingredient and has been proposed as a functional food for inhibiting the formation of fatty acid ethyl ester and brain cell death.
이와 같이 공액리놀레산(CLA)는 인체 생리활성이 우수하여 그 자체를 생산하여 활용되고는 있지만 천연 식품에서 자연스럽게 생산하는 방법은 활용되지 못하고 있다. As such, conjugated linoleic acid (CLA) has excellent human physiological activity and is produced and used as such, but a method of naturally producing it in natural foods is not utilized.
위와 같은 문제해결을 위해, 콩은 약 20 중량%의 지방산 중 리놀레산 함량이 약 50 중량% 이상으로 구성되어 있어 콩에 함유된 리놀레산의 이용성을 극대화할 수 있는 생물학적인 전환방법에 대해 연구를 하던 중 콩의 리놀레산을 공액리놀레산(CLA)으로 전환하는 방법을 알게 되어 본 발명을 완성하였다.In order to solve the above problems, soybean has been studied about a biological conversion method which maximizes the utilization of linoleic acid contained in soybeans because the content of linoleic acid in the fatty acid of about 20% by weight is about 50% by weight or more The present inventors have found a method of converting linoleic acid of soybean into conjugated linoleic acid (CLA), thereby completing the present invention.
따라서 본 발명의 목적은 공액리놀레산(CLA)을 함유한 콩 조성물을 제공하는데 있다.It is therefore an object of the present invention to provide a soy composition comprising conjugated linoleic acid (CLA).
본 발명의 또 다른 목적은 콩 습식 분쇄물에 곰팡이 또는 버섯 균사체를 접종하여 고체발효를 통한 공액리놀레산(CLA) 함유 콩 조성물의 제조방법을 제공하는데 있다.Still another object of the present invention is to provide a method for producing a conjugated linoleic acid (CLA) -containing soybean composition through solid fermentation by inoculating a fungal or mushroom mycelium into soybean wet pulverized material.
본 발명의 또 다른 목적은 상기 공액리놀레산(CLA) 함유 콩 조성물을 함유한 콩 환, 과립 또는 정 형태의 콩 가공식품을 제공하는데 있다.It is still another object of the present invention to provide a soybean meal, a granule or a bean processed food containing the conjugated linoleic acid (CLA) -containing soybean composition.
본 발명의 또 다른 목적은 콩 액상 분쇄물에 젖산균을 접종하여 젖산발효를 통해 공액리놀레산(CLA) 함유 콩 조성물의 제조방법을 제공하는데 있다.It is still another object of the present invention to provide a method for producing a soybean composition containing conjugated linoleic acid (CLA) through lactic acid fermentation by inoculating lactic acid bacterium to a pulverized soybean liquid.
본 발명의 또 다른 목적은 상기 공액리놀레산(CLA) 함유 콩 조성물을 함유한 콩 발효음료를 제공하는데 있다.It is still another object of the present invention to provide a soybean fermented beverage containing the above-mentioned conjugated linoleic acid (CLA) -containing soybean composition.
위와 같은 과제 해결을 위해, 본 발명은 콩 분쇄물을 미생물로 발효시킨 공액리놀레산(CLA) 함유 콩 조성물을 제공한다.In order to solve the above problems, the present invention provides a soybean composition containing conjugated linoleic acid (CLA) obtained by fermenting soybean pulverized material with a microorganism.
또한 본 발명은 콩 조성물의 제조방법으로서,The present invention also provides a method for producing a soybean composition,
콩을 수침한 후 분쇄하여 수분 함량이 20 ~ 80 중량%의 콩 습식 분쇄물을 제조하는 단계; Pulverizing and pulverizing soybeans to prepare a soybean wet pulverized product having a moisture content of 20 to 80% by weight;
상기 콩 습식 분쇄물을 증자하여 잡균을 사멸시키는 단계;Growing the soybean wet pulverized material to kill germs;
상기 단계에서 증자된 콩 습식 분쇄물을 냉각한 후 미생물을 접종하는 단계; 및A step of cooling the soybean wet pulverized material in the above step and inoculating the microorganism; And
접종 후 10 ~ 50 ℃에서 7 ~ 30일간 발효시키는 단계;Fermenting at 10 to 50 ° C for 7 to 30 days after inoculation;
를 포함하는 공액리놀레산(CLA) 함유 콩 조성물의 제조방법을 제공한다. (CLA) -containing soybean composition containing the conjugated linoleic acid (CLA).
또한 본 발명은 상기 공액리놀레산(CLA) 함유하는 콩 환, 과립 또는 정 형태의 콩 가공식품을 제공한다.Further, the present invention provides a soybean meal, granule or bean processed food containing the conjugated linoleic acid (CLA).
또한 본 발명은 콩 조성물의 제조방법으로서,The present invention also provides a method for producing a soybean composition,
콩을 분말화하여 콩과 수분이 1 : (6 ~ 20)의 중량부로 혼합한 콩 액상 분쇄물을 제조하는 단계; 및Pulverizing soybeans to produce a soybean liquid pulverized product obtained by mixing soybean and water at a weight ratio of 1: (6 to 20); And
상기 콩 액상 분쇄물에 젖산균을 접종하여 10 ~ 50 ℃에서 2 ~ 10일간 발효시키는 단계; Lactic acid bacteria are inoculated in the soybean liquid crumbs and fermented at 10 to 50 DEG C for 2 to 10 days;
를 포함하는 공액리놀레산(CLA) 함유 콩 조성물의 제조방법을 제공한다.(CLA) -containing soybean composition containing the conjugated linoleic acid (CLA).
또한 본 발명은 상기 공액리놀레산(CLA) 함유 콩 조성물을 함유하는 콩 음료를 제공한다. The present invention also provides a soybean beverage containing the conjugated linoleic acid (CLA) -containing soybean composition.
본 발명에 따르면, 미생물을 이용한 생물학적 전환방법을 활용하여 인체 생리활성이 우수한 공액리놀레산(CLA) 함유 콩 조성물을 제조함으로써 공액리놀레산(CLA) 함량이 높은 천연 식품으로 콩의 활용성을 극대화시켜 국내 콩 생산율을 증가시키는데 효과가 있다. According to the present invention, a conjugated linoleic acid (CLA) -containing soybean composition is produced by using a biological conversion method using microorganisms to maximize the utilization of soybean as a natural food having a high content of conjugated linoleic acid (CLA) It is effective in increasing the production rate.
또한 인체에 유익한 미생물의 생리활성 기능에 공액리놀레산(CLA) 성분이 함유되어 체중감량, 콜레스테롤 저하, 고지혈증 개선 및 동맥경화 완화 등의 상승적인 효과를 발휘함으로써 기능성 식품 및 의약품 등에 활용될 수 있다. In addition, a conjugated linoleic acid (CLA) component is contained in the physiologically active function of a microorganism beneficial to the human body, and can exhibit synergistic effects such as weight loss, cholesterol lowering, hyperlipidemia improvement, and arteriosclerosis alleviation.
도 1은 국내산 콩을 이용한 공액리놀레산(CLA) 함유 콩 조성물 개발의 개요도를 나타낸 것이다.
도 2은 본 발명의 실시예 1에 따라 제조된 공액리놀레산(CLA) 함유 콩 조성물의 개발 공정도를 나타낸 것이다.
도 3은 본 발명의 실시예 2에 따라 제조된 공액리놀레산(CLA) 함유 콩 조성물의 개발 공정도를 나타낸 것이다.
도 4는 본 발명의 실시예 1과 실시예 2에서 추출한 지방산의 GC 크로마토그램이다(A: 실시예 1의 지방산 GC 크로마토그램, B: 실시예 2의 지방산 GC 크로마토그램). 1 is a schematic diagram of the development of a conjugated linoleic acid (CLA) -containing soybean composition using domestic soybean.
Fig. 2 is a flow chart showing development of a conjugated linoleic acid (CLA) -containing soybean composition prepared according to Example 1 of the present invention.
Fig. 3 is a flow chart showing the development process of a conjugated linoleic acid (CLA) -containing soybean composition prepared according to Example 2 of the present invention.
FIG. 4 is a GC chromatogram of fatty acids extracted from Example 1 and Example 2 of the present invention (A: fatty acid GC chromatogram of Example 1; and B: fatty acid GC chromatogram of Example 2).
이하, 본 발명을 더욱 구체적으로 설명하면 다음과 같다.
Hereinafter, the present invention will be described in more detail.
본 발명은 콩 분쇄물에 미생물이 첨가되어 발효된 공액리놀레산(CLA)을 함유하는 것을 특징으로 하는 공액리놀레산(CLA) 함유 콩 조성물을 특징으로 한다.The present invention is characterized by a conjugated linoleic acid (CLA) -containing soybean composition characterized by containing a conjugated linoleic acid (CLA) fermented by adding a microorganism to a soybean pulverized product.
본 발명에서 상기 콩 분쇄물은 수분 함량이 20 ~ 80 중량%의 습식 분쇄물 또는 콩과 수분이 1 : (6 ~ 20) 중량부의 액상 분쇄물을 사용할 수 있으며 이때 상기 콩 분쇄물에 1 ~ 10 중량%의 리놀레산(linoleic acid, LA) 또는 10 ~ 40 중량%의 식용유를 추가로 첨가할 수 있다. 상기 미생물은 진균류, 버섯 균사체 또는 젖산균 중 선택되는 어느 하나 이상인 것을 사용할 수 있는데 이때 상기 습식 분쇄물은 진균류 또는 버섯 균사체의 미생물에 의해 발효되고 상기 액상 분쇄물은 젖산균인 미생물에 의해 발효될 수 있다. 상기 진균류는 아스퍼질러스(Asperigillus)속, 리조푸스(Rhizopus)속 또는 식용 곰팡이 중 선택되는 어느 하나 이상인 것을 사용하고, 상기 버섯 균사체는 송이버섯, 표고버섯, 새송이 버섯 또는 식용 버섯 균사체 중 선택되는 어느 하나 이상인 것을 사용하는 것이 바람직하다. 또한 상기 젖산균은 락토바실러스속(Lactobacillus sp.), 류코노스톡속(Leuconostoc sp), 비피도박테리움속(Bifidobacterium sp.), 스트렙토코커스속(Streptococcus sp.), 엔터로코커스속(Enterococcus sp.), 페디오코크스속(Pediococcus sp.) 및 바이셀라속(Weissella sp.) 중에 선택되는 어느 하나 이상인 것을 사용할 수 있다. In the present invention, the soybean pulverized product may be a wet pulverized product having a water content of 20 to 80% by weight or a liquid pulverized product of soybean and water having a weight ratio of 1: (6 to 20) Linoleic acid (LA) or 10 to 40% by weight of cooking oil may be further added. The microorganism may be any one selected from fungi, mushroom mycelium, and lactic acid bacteria. The wet pulverized product may be fermented by microorganisms of fungi or mushroom mycelium, and the pulverized liquid product may be fermented by microorganisms which are lactic acid bacteria. Wherein the fungus is one selected from the group consisting of Asperigillus genus, Rhizopus genus or edible fungus, and the mushroom mycelium is selected from the group consisting of matsutake mushroom, shiitake mushroom, mushroom mushroom and edible mushroom mycelium It is preferable to use one or more of them. Also, the lactic acid bacteria may be selected from the group consisting of Lactobacillus sp., Leuconostoc sp, Bifidobacterium sp., Streptococcus sp., Enterococcus sp. ), Pediococcus sp., And Weissella sp. Can be used.
본 발명에 따른 공액리놀레산(CLA)은 콩 분쇄물에 함유된 리놀레산이 공액리놀레산(CLA)으로 전환된 것으로 미생물이 첨가되어 발효된 후 함유량이 건조중량 대비 0.1 ~ 3 중량% 일 수 있다.In the conjugated linoleic acid (CLA) according to the present invention, linolenic acid contained in soybean pulverized product is converted into conjugated linoleic acid (CLA). After the microorganism is added and fermented, the content thereof may be 0.1 to 3% by weight based on the dry weight.
한편 본 발명에 따른 공액리놀레산(CLA) 함유 콩 조성물을 제조하는 방법으로는Meanwhile, as a method for producing the conjugated linoleic acid (CLA) -containing soybean composition according to the present invention
콩을 수침한 후 분쇄하여 수분 함량이 20 ~80 중량%의 콩 습식 분쇄물을 얻는 단계; Pulverizing and pulverizing the soybean to obtain a soybean wet pulverized product having a moisture content of 20 to 80% by weight;
상기 콩 습식 분쇄물을 증자하여 잡균을 사멸시키는 단계;Growing the soybean wet pulverized material to kill germs;
상기 단계에서 증자된 콩 습식 분쇄물을 냉각한 후 미생물을 접종하는 단계; 및A step of cooling the soybean wet pulverized material in the above step and inoculating the microorganism; And
접종 후 10 ~ 50 ℃에서 7 ~ 30일간 발효시키는 단계;Fermenting at 10 to 50 ° C for 7 to 30 days after inoculation;
를 거체 제조할 수 있다.Can be produced in bulk.
본 발명에 따른 상기 미생물은 쌀과 콩을 포함하는 액체 배지에 접종하여 10 ~ 50 ℃에서 7 ~ 15일간 종균 배양한 것을 사용할 수 있으며 콩은 20 ~ 40 ℃에서 4 ~ 8시간 수침한 후 상온에서 물기를 제거하여 제조할 수 있다. 이때 상기 습식 분쇄물은 물에 불린 콩 또는 물을 첨가한 분쇄물로 수분함량이 약 20 ~ 80 중량%인 것일 수 있다. 상기 콩 습식 분쇄물은 80 ~ 120 ℃에서 30 ~ 120 분 동안 증자한 후 발효용기에 담아 10 ~ 30 ℃까지 냉각할 수 있다. The microorganism according to the present invention can be obtained by inoculating a liquid culture medium containing rice and soybeans and cultivating the seed culture at 10 to 50 ° C. for 7 to 15 days. The soybean is soaked at 20 to 40 ° C. for 4 to 8 hours, It can be produced by removing water. At this time, the wet pulverized material may be a pulverized material obtained by adding soybean called water or water, and having a water content of about 20 to 80% by weight. The bean wet pulverized product may be heated at 80 to 120 ° C for 30 to 120 minutes and then cooled to 10 to 30 ° C in a fermentation vessel.
상기 미생물은 진균류 또는 버섯 균사체인 것을 사용할 수 있으며 상기 콩 습식 분쇄물과 상기 미생물은 (80 ~ 100) : (1 ~ 20)의 중량부로 배합할 수 있으며 이때 상기 미생물의 함량이 20 중량% 보다 많으면 풍미에 좋지 않고 반대로 1 중량% 보다 적을 경우 CLA 전환율이 낮아지는 단점이 있다. 상기 콩 습식 분쇄물과 상기 미생물의 혼합비는 (9 : 1)인 것이 가장 바람직하다.The microorganisms may be fungi or mushroom mycelium. The soybean wet milled product and the microorganism may be blended in a weight ratio of (80 to 100): (1 to 20), wherein the content of the microorganism is more than 20% by weight If the content is less than 1 wt% on the contrary, the CLA conversion rate is lowered. It is most preferable that the mixing ratio of the soybean wet pulverized material and the microorganism is (9: 1).
또한 상기 공액리놀레산(CLA) 함유 콩 조성물의 공액리놀레산(CLA)의 함량이 건조중량 대비 0.15 ~ 1 중량%일 수 있다.The content of the conjugated linoleic acid (CLA) of the conjugated linoleic acid (CLA) -containing soybean composition may be 0.15 to 1% by weight based on the dry weight.
한편 본 발명은 상기 공액리놀레산(CLA) 함유 콩 조성물에 미생물이 함유된 형태로써 콩 환, 과립 또는 정 형태의 콩 가공식품으로 제조된다.Meanwhile, the present invention is a soybean composition containing the microorganism in the conjugated linoleic acid (CLA) -containing soybean composition, and is produced as soybean meal, granule or bean processed food in the form of bean.
또한 본 발명의 공액리놀레산(CLA) 함유 콩 조성물을 제조하는 방법으로는Further, as a method for producing the conjugated linoleic acid (CLA) -containing soybean composition of the present invention
콩을 분말화하여 콩과 수분이 1 : (6 ~ 20)의 중량부로 혼합한 콩 액상 분쇄물을 제조하는 단계; 및Pulverizing soybeans to produce a soybean liquid pulverized product obtained by mixing soybean and water at a weight ratio of 1: (6 to 20); And
상기 콩 액상 분쇄물에 젖산균을 접종하여 10 ~ 50 ℃에서 2 ~ 10일간 발효시키는 단계; Lactic acid bacteria are inoculated in the soybean liquid crumbs and fermented at 10 to 50 DEG C for 2 to 10 days;
를 거쳐 제조할 수 있다.≪ / RTI >
본 발명에 따른 상기 젖산균은 탈지분유와 리놀레산(LA)이 함유된 액체 배지에 접종하여 10 ~ 50 ℃에서 2 ~ 10일간 종균 배양한 것을 사용할 수 있으며 콩은 분쇄하여 50 ~ 300 mesh 채에 걸러서 콩 습식 분쇄물을 제조할 수 있다. 상기 콩 습식 분쇄물은 90 ~ 110 ℃에서 20 ~ 90분간 살균하여 콩 액상 분쇄물을 제조할 수 있다. 이때 상기 콩 액상 분쇄물의 콩과 수분 함량은 1 : (6 ~ 20)의 중량부인 것이 바람직하며 상기 콩 액상 분쇄물은 두유 또는 슬러리인 것을 사용할 수 있다.The lactic acid bacteria according to the present invention can be obtained by inoculating a liquid culture medium containing skimmed milk powder and linoleic acid (LA) and cultivating the seed culture at 10 to 50 ° C for 2 to 10 days. The soybean is pulverized and 50 to 300 mesh Wet milled material can be produced. The bean wet pulverized product may be sterilized at 90 to 110 ° C for 20 to 90 minutes to prepare a pulverized soybean liquid product. At this time, the bean and moisture content of the soybean liquid crumbs is preferably 1: (6 to 20) parts by weight, and the soybean liquid crumbs may be soybean milk or slurry.
이때 상기 콩 액상 분쇄물과 상기 젖산균은 (89 ~ 90) : (1 ~ 10)의 중량부로 배합할 수 있으며 이때 상기 젖산균의 함량이 10 중량% 보다 많으면 풍미에 좋지 않고 반대로 1 중량% 보다 적은 경우 CLA 전환율이 낮아지는 단점이 있다. 상기 콩 액상 분쇄물과 상기 젖산균의 혼합비는 (9.5 : 0.5)인 것이 가장 바람직하다.When the content of the lactic acid bacteria is more than 10% by weight, the flavor is not good. When the content of the lactic acid bacteria is less than 1% by weight, the soybean liquid crushed product and the lactic acid bacteria may be mixed in a proportion of (89 to 90) The CLA conversion rate is lowered. It is most preferable that the mixing ratio of the soybean liquid pulverized product and the lactic acid bacteria is (9.5: 0.5).
또한 본 발명에 따른 상기 공액리놀레산(CLA) 함유 콩 조성물의 공액리놀레산(CLA)의 함량이 건조중량 대비 0.3 ~ 3 중량% 일 수 있다.The content of the conjugated linoleic acid (CLA) of the soybean composition containing conjugated linoleic acid (CLA) according to the present invention may be 0.3 to 3% by weight based on the dry weight.
또한 본 발명은 상기 공액리놀레산(CLA) 함유 콩 조성물에 젖산균이 함유된 형태로써 콩 음료로 제조된다.
Further, the present invention is produced as a soybean beverage in the form containing lactic acid bacteria in the conjugated linoleic acid (CLA) -containing soybean composition.
이하, 첨부한 도면을 참조하여 본 발명을 실시예에 의해 구체적으로 설명하겠는 바, 본 발명이 실시예에 의해 한정되는 것은 아니다.
BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described concretely with reference to the accompanying drawings, but the present invention is not limited to the embodiments.
실시예 1: 곰팡이 혹은 버섯 균사체를 이용한 공액리놀레산(CLA) 함유 콩 조성물 제조Example 1: Production of conjugated linoleic acid (CLA) -containing soybean composition using fungal or mushroom mycelium
곰팡이(Asperigillus 속, Rhizopus 속) 혹은 버섯 균사체(송이, 새송이, 표고 등)을 쌀과 콩(1:3, w/w)을 포함하는 액체 배지(50 mL)에 접종하여 28 ℃에서 7-15일간 종균 배양하여 준비하였다. 국내산 콩(품종 : 대원, 대풍) 500 g을 40 ℃에서 6시간 수침하고 상온에서 2시간 동안 물기를 제거한 후 이를 분쇄하고 물을 첨가하여 반죽한 후 수분 함량이 40 중량%가 되도록 조절하였다. 반죽된 콩을 100 ℃에서 1시간 동안 증자하여 30 ℃까지 냉각한 후 발효용기에 접종하고 종균 배양한 균체를 접종하여 25 ℃에서 균사 생육에 따라 7 ~ 30일간 발효를 시켜 공액리놀레산(CLA) 함유 콩 조성물을 제조하였다. 도 2는 곰팡이 혹은 버섯 균사체를 이용한 공액리놀레산(CLA) 함유 콩 조성물의 개발 공정도를 나타낸 것이다.
(50 mL) containing fungi ( Asperigillus spp., Rhizopus spp.) Or mushroom mycelium (pine mushroom, safflower, and so on) in rice and soybeans (1: 3, w / w) Day seed culture. 500 g of domestic soybean (variety: Daewon, Daesung) was soaked at 40 ° C for 6 hours, and the water was removed at room temperature for 2 hours, followed by pulverization. Water was added thereto and kneaded to adjust the moisture content to 40% by weight. The kneaded soybeans were heated at 100 ° C for 1 hour, cooled to 30 ° C, inoculated into fermentation vessels, inoculated with seed culture, fermented at 25 ° C for 7 to 30 days according to mycelial growth to obtain conjugated linoleic acid (CLA) A soybean composition was prepared. 2 is a flow chart showing the development process of a conjugated linoleic acid (CLA) -containing soybean composition using fungal or mushroom mycelium.
실시예 2: 젖산균을 이용한 공액리놀레산(CLA) 함유 콩 조성물 제조Example 2: Production of conjugated linoleic acid (CLA) -containing soybean composition using lactic acid bacteria
10 중량% 탈지분유 액체 배지에 1 중량% 리놀레산을 첨가하고 Lactobacillus sp. 균주를 접종하여 30℃에서 2일간 종균 배양하였다. 국내산 콩(품종 : 대원, 대풍)을 분쇄기로 분쇄하여 100 mesh 채에 걸러서 분말화하여 콩 습식 분쇄물을 제조하였다. 상기 제조된 콩 습식 분쇄물에 정제수를 가한 후 100 ℃에서 30분간 살균하여 콩 액상 분쇄물을 제조하였다. 제조된 콩 액상 분쇄물에 1 ~ 3 중량%의 리놀레산 혹은 10 ~ 20 중량%의 식용유(콩기름)를 첨가하고 여기에 종균 배양된 젖산균을 접종하여 30 ℃에서 3일간 발효시켜 공액리놀레산(CLA) 함유 콩 조성물을 제조하였다. 도 3은 젖산균을 이용한 공액리놀레산(CLA) 함유 콩 조성물의 개발 공정도를 나타낸 것이다.
1 wt% linoleic acid was added to a 10 wt% skim milk liquid medium and Lactobacillus sp. The strain was inoculated and cultured at 30 ° C for 2 days. Domestic soybean (variety: Daewon, Daesung) was pulverized with a grinder and pulverized into 100 mesh to obtain soybean wet pulverized product. Purified water was added to the soybean wet pulverized product and sterilized at 100 ° C for 30 minutes to prepare a soybean liquid pulverized product. 1 to 3% by weight of linoleic acid or 10 to 20% by weight of edible oil (soybean oil) is added to the prepared soybean liquid crumbs, followed by inoculation with lactic acid bacterium cultured at 30 ° C for 3 days to produce conjugated linoleic acid (CLA) A soybean composition was prepared. Fig. 3 is a development process diagram of a conjugated linoleic acid (CLA) -containing soybean composition using lactic acid bacteria.
실험예 1: 상기 실시예 1 및 상기 실시예 2의 공액리놀레산(CLA) 함량 분석Experimental Example 1: Analysis of the content of conjugated linoleic acid (CLA) in Example 1 and Example 2
도 4는 발효가 종료된 상기 실시예 1 및 상기 실시예 2에서 제조된 콩 조성물을 각각 동결건조한 후 헥산 20 mg/ml로 지방산을 추출하고 상기 지방산을 메틸화시킨 후 GC 크로마토그램를 이용하여 공액리놀레산(CLA)의 검출 피크를 나타낸 것이다. 그 결과 곰팡이 혹은 버섯 균사체의 고체발효법을 이용한 콩 조성물과 젖산 발효시킨 콩 조성물 모두에서 공액리놀레산(CLA)을 확인할 수 있다. 이로부터 곰팡이 혹은 버섯 균사체, 젖산균을 이용하여 공액리놀레산(CLA)이 함유된 콩 가공식품의 제조가 가능함을 확인할 수 있다.FIG. 4 is a graph showing the results obtained by lyophilizing the soybean compositions prepared in Example 1 and Example 2 in which fermentation was completed, extracting fatty acids with 20 mg / ml of hexane, methylating the fatty acids, CLA). ≪ / RTI > As a result, conjugated linoleic acid (CLA) can be identified in both the soybean composition and the lactic acid fermented soybean composition using the solid fermentation method of the fungal or mushroom mycelium. From this, it can be confirmed that soybean processed food containing conjugated linoleic acid (CLA) can be produced by using mycelium of fungi or mushroom and lactic acid bacteria.
Claims (23)
22. The method of producing a conjugated linoleic acid (CLA) according to claim 21, which further comprises adding linoleic acid (LA) or edible oil to the bean meal.
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