KR101553380B1 - Method for producing Kochujang using fermented tomato product and functional properties - Google Patents
Method for producing Kochujang using fermented tomato product and functional properties Download PDFInfo
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Abstract
The present invention relates to a method for producing a tomato fermentation broth, comprising the steps of: (a) heating a mixture of tomato juice and fermented soybean flour, inoculating a Bacillus subtilis strain and fermenting the fermented broth; (b) immersing the rice in water and taking out the rice, heating the rice, inoculating the Aspergillus oryzae strain, fermenting it, drying and pulverizing the rice to prepare rice koji; (c) adding fermented red pepper powder, glutinous rice flour, salt and water to fermented tomato fermentation broth prepared in step (a) and rice koji prepared in step (b), and then adding starch syrup and fermentation Wherein the amino acid nitrogen content, the cysteine content, the antioxidative activity and the immunological activity of the tomato fermentation broth are increased, the amino acid nitrogen content, the cysteine content, the antioxidative activity and the amino acid content To an amino acid nitrogen content, a cysteine content, an antioxidative activity and an immunological activity of a koji paste and a kochujang increased in immunological activity.
Description
The present invention relates to a method for producing a red pepper paste, which comprises heating a mixture of a tomato juice and a fermented flour mixed with a fermented tomato fermentation broth obtained by inoculating a strain of Bacillus subtilis, The present invention relates to a method for increasing the amino acid nitrogen content, cysteine content, antioxidative activity and immune activity of kochujang and kochujang using a fermentation broth.
Kochujang is a traditional fermented food of Korea that has been widely used for soy sauce, soybean paste, and soy sauce. It has a good balance of sweetness of carbohydrate, sweet taste of protein-produced amino acid, hot pepper powder and salty taste of salt. It is a complex spice seasoning that forms a unique taste. In addition, vitamin B 1 , B 2 , C, and folic acid, and trace elements such as organic acids, nucleic acids, alcohols, and coloring matters produced by metabolism and fermentation of microorganisms harmonize with taste, aroma, and color. Recently, the food culture of consumers is changing with the tendency to emphasize functionality along with sensual quality of food. Studies have been reported to improve flavor and functionality at the same time by adding various foods to kochujang reflecting such changes.
Tomatoes ( Lycopersicon esculeulentum Mill.) is a perennial plant belonging to the genus Chrysanthemum , and was selected as one of 10 healthy foods in the United States Times. Tomatoes are rich in essential amino acids such as various vitamins, minerals, and glutamic acid, and are nutritionally superior food ingredients. They are used as raw materials for sauces, canned foods, etc. to suit consumers' preferences. Lycopene contained in tomato is a strong antioxidant. It has excellent ability to remove active oxygen, and has been reported to be effective in preventing various diseases and cancers. Vitamin C is the most abundant among vegetable crops. In addition, research has shown that quercetin, a phenolic substance, is effective in preventing prostate cancer, and tomatine, which is present only in tomato, is effective in chemotherapy for human cancer cells. .
Korean Patent No. 0504344 discloses a process for preparing functional kochujang, and Korean Patent No. 0496453 discloses a process for producing bokbunja kochujang, but is different from the method for producing kochujang using the tomato fermentation broth of the present invention .
The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method for preparing kochujang using a tomato fermentation broth having an excellent functional property and physiological activity, , And a functional ingredient such as organic acid and cysteine is promoted, and a red pepper paste which is excellent in physiological activity effects such as AGI (α-glucosidase inhibition) and antioxidant activity, And a method for producing the same.
In order to solve the above problems, the present invention provides a method for producing a tomato fermentation broth comprising the steps of: (a) heating a mixture of a tomato juice and a fermented soybean flour, inoculating a Bacillus subtilis strain and fermenting the fermented broth; (b) immersing the rice in water and taking out the rice, heating the rice, inoculating the Aspergillus oryzae strain, fermenting it, drying and pulverizing the rice to prepare rice koji; (c) adding fermented red pepper powder, glutinous rice flour, salt and water to fermented tomato fermentation broth prepared in step (a) and rice koji prepared in step (b), and then adding starch syrup and fermentation Wherein the amino acid nitrogen content, the cysteine content, the antioxidative activity and the immunological activity of the tomato fermentation broth are increased.
In addition, the present invention provides a kochujang having increased amino acid nitrogen content, cysteine content, antioxidative activity and immune activity using the tomato fermentation broth prepared by the above method.
The present invention also provides a method for producing a tomato fermentation broth, comprising the steps of: (a) heating a mixture of tomato juice and fermented soybean flour, inoculating a Bacillus subtilis strain and fermenting the fermented broth; (b) immersing the rice in water and taking out the rice, heating the rice, inoculating the Aspergillus oryzae strain, fermenting it, drying and pulverizing the rice to prepare rice koji; (c) mixing the tomato fermentation broth prepared in the step (a) with the rice koji prepared in the step (b), adding fermented red pepper powder, glutinous rice flour, salt and water, The present invention provides a method for increasing the amino acid nitrogen content, cysteine content, antioxidative activity, and immunological activity of a koji paste using a fermentation broth.
Using the tomato fermentation broth prepared by the method of the present invention, compared with the conventional kochujang added with the conventional kochujang and tomato juice, the kochujang not only has excellent taste such as savory taste, richness and flavor but also has a high content of amino acid nitrogen, organic acid and cysteine And can provide high-functional kochujang having excellent AGI activity, immunity enhancement and antioxidant activity. In addition, the fermentation period can be shortened compared with the conventional method of manufacturing a kochujang, thereby saving time and cost.
FIG. 1 is a graph comparing AGI (α-glucosidase inhibition) activity of tomatoes and tomato kochujang.
FIG. 2 is a graph comparing cell survival rates of 293T cells treated with tomato and tomato kochujang. FIG.
FIG. 3 is a graph comparing (A) SO (superoxide) scavenging activity and (B) NO (nitric oxide) production of tomato and tomato kochujang.
FIG. 4 is a graph comparing the increase in intracellular IL-8 protein content with 293EBNA cells treated with tomato juice and fermentation broth. FIG.
(A): tomato juice (1) and tomato fermentation (2) alone, (B) tomato juice + hTNF-α mixture (1) and tomato fermentation mixture + hTNF-α mixture (2)
FIG. 5 is a graph comparing the fat accumulation rate produced in 3T3-L1 cells with 3T3-L1 cells treated with tomato and tomato kochujang.
Figs. 1 to 3 and Fig. 5 represent 1: tomato juice, 2: tomato fermentation solution, 3: tomato paste juice addition kochujang, and 4: tomato fermentation solution added kochujang.
In order to achieve the object of the present invention,
(a) heating a mixture of tomato juice and molasses flour, inoculating a Bacillus subtilis strain and fermenting the mixture to prepare a tomato fermentation broth;
(b) immersing the rice in water and taking out the rice, heating the rice, inoculating the Aspergillus oryzae strain, fermenting it, drying and pulverizing the rice to prepare rice koji;
(c) adding fermented red pepper powder, glutinous rice flour, salt and water to fermented tomato fermentation broth prepared in step (a) and rice koji prepared in step (b), and then adding starch syrup and fermentation Wherein the amino acid nitrogen content, the cysteine content, the antioxidative activity, and the immunological activity of the tomato fermentation broth are increased compared to the case of adding the tomato juice to the tomato paste juice.
In the method of manufacturing a kochujang using the tomato fermentation broth according to the present invention, the tomato fermentation broth of step (a) is preferably prepared by mixing 20 to 30 kg of tomato juice solution with 3 to 3.6 kg of fermentation broth at 110 to 130 ° C for 10 20 minutes, then inoculating the strain of Bacillus subtilis and fermenting at 34 to 40 DEG C for 100 to 140 hours. More preferably, 25 kg of tomato juice is mixed with 3.3 kg of fermentation broth The mixture is heated at 121 캜 for 15 minutes, then inoculated with Bacillus subtilis strain and fermented at 37 캜 for 120 hours. The tomato fermentation broth prepared as described above was well mixed with the taste of kochujang and could be made into a tomato fermentation broth suitable for the manufacture of kochujang. In addition, when preparing the kochujang using the tomato fermentation broth, the amino acid nitrogen content, which is a component that affects the taste of the kochujang, is enhanced, and the content of the organic acid and the cysteine is increased as compared with that of the kochujang containing the tomato juice , Immunity, AGI (α-glucosidase inhibition) and antioxidant activity were improved, and high quality kochujang having excellent functional ingredient and physiological activity effect could be produced.
Also, in the method of manufacturing a kochujang using the tomato fermentation broth of the present invention, the rice koji of the step (b) is preferably prepared by immersing 8 to 12 kg of rice in water for 10 to 14 hours, 35 minutes, then inoculated with Aspergillus oryzae strain, fermented at 28-32 ° C for 66-78 hours, and then dried and pulverized. More preferably, 10 kg of rice flour is added to water for 12 hours , Heated at 121 캜 for 30 minutes, inoculated with Aspergillus oryzae strain, fermented at 30 캜 for 72 hours, and then dried and pulverized. The rice soaked under the above conditions may be called rice which is in a state suitable for growth. However, when the rice is soaked in water for less than the above time, the rice is not sufficiently blown and the rice is not easily increased. There is a problem that the water-soluble nutrients of rice are lost through water. Also, in case of preparing the koji paste using the rice koji prepared by soaking the so-called rice at the high temperature as described above and preventing the contamination of fungi and other bacteria and fermenting them under the same conditions as above, And the fermentation period of kochujang could be shortened to about one week.
The method of manufacturing a kochujang using the tomato fermentation broth of the present invention, more specifically,
(a) A mixture of 20 to 30 kg of tomato juice and 3 to 3.6 kg of fermentation broth was heated at 110 to 130 ° C for 10 to 20 minutes, then inoculated with Bacillus subtilis strain, ≪ / RTI > to 140 hours to produce a tomato fermentation broth;
(b) 8 to 12 kg of rice is immersed in water for 10 to 14 hours, heated at 110 to 130 ° C for 25 to 35 minutes, then inoculated with Aspergillus oryzae strain and incubated at 28 to 32 ° C for 66 to 78 Fermenting for a period of time, drying and pulverizing to prepare rice koji;
(c) 15 to 20 kg of red pepper powder, 10 to 13 kg of glutinous rice powder, 5 to 8 kg of salt and 1 to 1.4 kg of water are added to the koji rice produced in step (a) and the rice koji prepared in step (b) Fermenting for 5 to 9 days at 28 to 32 ° C after mixing, adding 20 to 30 kg of starch syrup and 2 to 4 kg of syrup,
More specifically,
(a) A mixture of 25 kg of tomato juice and 3.3 kg of molasses was heated at 121 ° C for 30 minutes, then inoculated with Bacillus subtilis strain and fermented at 37 ° C for 10 hours to prepare a tomato fermentation broth ;
(b) 10 kg of rice was immersed in water for 12 hours, heated at 121 ° C for 15 minutes, inoculated with Aspergillus oryzae strain, fermented at 30 ° C for 72 hours, dried and pulverized to obtain rice koji Producing;
(c) 17.8 kg of red pepper powder, 11.3 kg of glutinous rice powder, 6.7 kg of salt and 1.2 kg of water were mixed with the koji rice prepared in the step (a) and the rice koji prepared in the step (b) After fermentation, 25 kg of starch syrup and 3 kg of alcohol can be added.
In the manufacturing method of the kochujang using the tomato fermentation broth of the present invention, the kochujang prepared with the above materials and the blending ratio has a good taste and flavor of the ingredients, and the hot, salty, savory and rich flavor of the kochujang are well harmonized, .
In addition, in the method of manufacturing a kochujang using the tomato fermentation broth of the present invention, the kochujang produced by fermenting under the condition of the step (c) exhibits an amino nitrogen content of 200 mg% or more, The flavor and the aroma of the pepper paste were better mixed with each other, and the finished pepper paste was able to taste even more deeply.
The present invention also provides kochujang with increased amino acid nitrogen content, cysteine content, antioxidant activity and immunological activity using a tomato fermentation broth prepared by the above method.
The present invention also relates to
(a) A mixture of 20 to 30 kg of tomato juice and 3 to 3.6 kg of fermentation broth was heated at 110 to 130 ° C for 10 to 20 minutes, then inoculated with Bacillus subtilis strain, ≪ / RTI > to 140 hours to produce a tomato fermentation broth;
(b) 8 to 12 kg of rice is immersed in water for 10 to 14 hours, heated at 110 to 130 ° C for 25 to 35 minutes, then inoculated with Aspergillus oryzae strain and incubated at 28 to 32 ° C for 66 to 78 Fermenting for a period of time, drying and pulverizing to prepare rice koji;
(c) 15 to 20 kg of red pepper powder, 10 to 13 kg of glutinous rice powder, 5 to 8 kg of salt and 1 to 1.4 kg of water are added to the koji rice produced in step (a) and the rice koji prepared in step (b) The fermented broth was fermented at 28 to 32 ° C for 5 to 9 days and then added with 20 to 30 kg of starch syrup and 2 to 4 kg of fermented syrup. The amino acid nitrogen content, cysteine content, antioxidant activity And methods of increasing immunological activity.
The method of increasing the amino acid nitrogen content, cysteine content, antioxidative activity and immunoreactivity of the koji paste using the tomato fermentation broth of the present invention is more specifically
(a) A mixture of 25 kg of tomato juice and 3.3 kg of molasses was heated at 121 ° C for 30 minutes, then inoculated with Bacillus subtilis strain and fermented at 37 ° C for 10 hours to prepare a tomato fermentation broth ;
(b) 10 kg of rice was immersed in water for 12 hours, heated at 121 ° C for 15 minutes, inoculated with Aspergillus oryzae strain, fermented at 30 ° C for 72 hours, dried and pulverized to obtain rice koji Producing;
(c) 17.8 kg of red pepper powder, 11.3 kg of glutinous rice powder, 6.7 kg of salt and 1.2 kg of water were mixed with the koji rice prepared in the step (a) and the rice koji prepared in the step (b) After fermentation, 25 kg of starch syrup and 3 kg of alcohol may be added.
Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
Experimental material
The tomatoes used in this experiment were purchased from Jeonbuk Jangsu - gun, and the rice, glutinous rice, and red pepper powder were grown in Sunchang - gun, Jeonbuk. Other ingredients such as salt, syrup, and fermented alcohol were purchased and used in the market.
Manufacturing example 1: Preparation of tomato fermentation broth
In this experiment, a strain with α-glucosidase inhibitory activity (AGI) among fermented Bacillus subtilis strains in fermented microorganism industry was fermented with tomato in order to select fermentation strains suitable for tomato fermented kochujang. . After washing, the tomatoes were removed, and the mixture was poured into 25 kg of juiced juice using a blender, and 3.3 kg of fermented soybean paste for koji paste was added and heated at 121 ° C for 15 minutes. The heated tomato mixture was cooled, and then the selected fermenting bacteria host Bacillus subtilis Subtilis SRCM 100333 was inoculated with 1% (w / v) of the mixture and fermented at 37 ° C for 120 hours at a stirring speed of 200 rpm to prepare a tomato fermentation broth.
Manufacturing example 2: Tomato Juice Produce
The tomato juice used as a control was obtained by adding a tomato mixture heated in the same manner as in Preparation Example 1 without inoculating the strain. Specifically, the tomatoes were washed and then the tapes were removed. To 25 kg of the juice juice was blended with a blender, To which 3.3 kg of powder was added.
Manufacturing example 3: Preparation of kochujang with tomato fermentation
In the preparation of kochujang, the ratio of the ingredients such as wheat flour and sun salted rice was determined and added to the rice koji prepared with Aspergillus oryzae , which is possessed by the tomato fermentation broth and the fermented microorganism Industry Promotion Agency, . Specifically, rice koji was prepared by inoculating 10 kg of rice with water for 12 hours or more, heating it at 121 ° C for 30 minutes, cooling it, and inoculating the fermenting host, Aspergillus oryzae ( A. oryzae ) After fermentation for 72 hours, it was dried and pulverized to prepare a coagulum.
17.8 kg of red pepper powder, 11.3 kg of glutinous rice powder, 6.7 kg of salted rice salt and 1.2 kg of water were added to the fermented tomato fermented broth and rice koji and fermented at about 30 ° C. for about 7 days during which the amount of amino nitrogen was increased to a proper level. 25 kg of starch syrup and 3 kg of alcohol were added to prepare a red pepper paste (Table 1).
Manufacturing example 4: Tomato Juice Addition of red pepper paste
Kochujang prepared by the method of Preparation Example 3 was prepared by using the tomato juice of Preparation Example 2 without using the tomato fermentation broth.
6. Experimental Method
(1) Physicochemical properties
The physicochemical properties of tomato kochujang were measured by the following method. The moisture content was measured using an infrared moisture meter (JP / FD-720, Kett engineering, Tokyo, Japan). The pH was measured with a pH meter (Mettler Toledo CH / MPC227, Switzerland) diluted 10-fold with a 10-fold dilution of the sample. The titratable acidity was measured by adding 0.1 N NaOH to the sample until the pH reached 8.3, mL < / RTI >
Amino nitrogen content was determined according to the Formol titration method. That is, take 2 g of sample, add 100 mL of distilled water, stir for 1 hour, and titrate to pH 8.4 with 0.1 N NaOH solution. To this was added 20 mL of neutral formalin solution and titrated to pH 8.4 with 0.1 N NaOH solution. The chromaticity was expressed by a color difference (Model CR-400, Minolta Co., Ltd., Tokyo, Japan) according to the Hunter scale. The salinity was calculated by multiplying the measured value with a dilution factor by using a digital salinometer (TM-30D, Takemura Electric Works Ltd., Tokyo, Japan) after taking 10 g of the sample and adding 90 mL of distilled water.
(2) Organic acids and free sugars
The analysis of organic acids and free sugars was carried out by adding 45 mL of distilled water to 5 g of kochujang, homogenizing for 1 hour, passing through a 0.45 ㎛ membrane filter, and then using it as a sample. 20 μl of the pretreated sample was subjected to HPLC (Agilent) under conditions of RID, DAD detector (210 nm), Aminex column HPX-87P (300 × 7.8 mm) and
(3) free amino acids
The free amino acids were extracted with 2 g of Kochujang and 30 mL of third distilled water. After stirring, the solution was extracted with 50 mL of ultrasonic wave for 20 minutes, centrifuged, and 2 mL of 5% TCA was added to the supernatant. The supernatant was diluted with 0.02 N HCl and passed through a 0.2 μm syringe filter. The supernatant was passed through an amino acid analyzer (Hitachi L-8900, Japan), a UV / Vis detector (440 nm to 570 nm) (Hitachi 4.6 x 60 mm speration, Hitachi 4.6 x 40 mm Ammonia filtering). The sample volume was 20 ㎕, mobile phase buffer set (PH-SET KANTO, Japan), analysis temperature was 50 ℃, buffer flow rate was 0.40 mL / min and ninhydrin flow rate was 0.35 mL / min.
(4) AGI (α-glucosidase inhibition) activity
Tomato and kochujang were used as samples to measure AGI activity. Kochujang was extracted with 70% ethanol at 20 ℃ for 10 hours and used as a sample. 50 μl of 0.5 U / ml α-glucosidase enzyme solution (50 μl in 0.1 M PBS, pH 6.8) was mixed with 50 μl of the sample, followed by reaction at 37 ° C for 10 minutes. 100 μl of 3 mM ρ-NPG (ρ-nitro-phenyl-α-glucopyranoside, in 0.1 M PBS, pH 6.8) was added and reacted at 37 ° C. for 10 minutes. Then, 0.1 M Na 2 CO 3 100 μl was added to stop the reaction. The amount of ρ-nitrophenol produced at this time was measured at 405 nm by using a spectrophotometer (elisa reader, Infinite 200 TECAN).
(5) Cytotoxicity
Samples and distilled water were mixed 1: 1 and centrifuged. The supernatant was filtered using a 0.2 μm syringe filter and used as a sample. The cytotoxicity was confirmed by MTS analysis. 293T (human kidney epithelial cell), a normal cell line, was cultured in DMEM medium in a 5% CO 2 incubator at 37 ° C using a medium containing 10% fetal bovine serum (FBS) and 1% penicillin-streptomycin. In order to examine the safety of the sample, MTS (4,5-dimethylthiazol-2-yl-5- (3-carboxymethoxyphenyl) -2- (4-sulfophenyl) -2H- tetrazolium in human kidney epithelial cell (293T) promega, USA), and the viability of the cells was measured. 293T (normal cell line) cells were seeded in 96-well plates at 2 × 10 4 cells / well. Then, the cells were treated with each concentration and cultured in an incubator at 37 ° C. and 5% CO 2 for 24 hours. After incubation, the MTS solution was added, incubated for 4 hours, and the absorbance was measured at 490 nm with a microplate reader. The viability of the cells was expressed as a percentage of absorbance difference between the sample addition group and the control group.
(6) Antioxidant activity
Antioxidant activity was confirmed by the superoxide (SO) scavenging activity and the inhibitory effect on the production of nitrogen monoxide (NO). Samples were prepared by the same method as the cytotoxicity test.
SO2 removal ability was confirmed by SOD measurement kit. Samples were diluted to final concentrations of 0.1%, 0.5%, and 1%, mixed in a reaction solution in a kit, placed in a 96-well plate, and reacted at 37 ° C for 20 minutes. After measuring the absorbance at a wavelength of 450 nm, the SO removal ability was calculated by the following equation.
SO removal ability (%) = [(C - D) - A - B)] / (C - D)
A: After reacting the sample with the reaction solution,
B: After reacting the sample with the WST standard solution, the absorbance
C: absorbance of reaction solution
D: absorbance of WST standard solution
RAW 264.7 cells (mouse monocyte / macrophage-like cells) were inoculated into a 24-well plate in phenol red free DMEM medium supplemented with 10% FBS at 5 × 10 5 cells / well After 48 hours of treatment, the culture was treated with a 1: 1 mixture of 1: 1 and 1: 1 of a grease reagent, reacted at room temperature for 15 minutes, and incubated at 540 nm wavelength. LPS was used as an experimental control.
(7) Immune enhancement efficacy
The immunopotentiating activity was confirmed by the increase and decrease of intracellular IL-8 protein content by the single treatment of the sample and the complex treatment with hTNF-α using 293EBNA cells, a human embryonic kidney cell line. Samples were prepared by the same method as the cytotoxicity test. Human embryonic kidney cells (293EBNA) were used. The medium used was MEM medium (10% fetal bovine serum (FBS), G418 250 ㎍ / ml) and cultured in a 37 ° C and 5% CO 2 incubator. IL-8 protein in 293EBNA cells was assayed using Dual-Luciferase Reporter Assay System (promega, E1910) to analyze the immunostimulatory effect. 4 × 10 4 cells / well were dispensed into a 24-well plate, and then Lipofectamine ™ 2000, 200 ng of IL-8 Luc and 20 ng of pRL null were transfected into the cells. After 24 hours, the samples were treated with 1%, 0.5%, and 1% of each concentration, and the hTNF-α stimulator was cultured for 24 hours. After 24 hours, the medium was removed from each well, And washed. Then, 100 μl of Passive lysis buffer (1 ×) was dispensed into each well, and the cells were stored at -70 ° C. After 12 cycles of repeated freezing and thawing, the cells were transferred to a clarified cell lysate 96F FluoroNunc, white plate, and then subjected to a firefly luciferase activity (firefly luciferase activity assay) using a dual-luciferase reporter assay kit luciferase activity and renilla luciferase activity were measured with a luminometer.
(8) Anti-obesity activity
To evaluate anti-obesity activity, 3T3-L1 preadipocytes were differentiated and the intracellular fat accumulation rate was confirmed by oil red O staining. Samples were prepared by the same method as the cytotoxicity test. 3T3-L1 preadipocytes were purchased from Korean Cell Line Bank and cultured in DMEM medium in a 5% CO 2 incubator at 37 ° C using a medium containing 10% BCS (bovine calf serum) and 1% penicillin-streptomycin. 3T3-L1 preadipocytes were differentiated into adipocytes using DMEM containing 10% FBS (fatal bovine serum). 3T3-L1 preadipocytes were seeded in the same volume in each well and cultured for 2 days at 100% confluency. All adipocytes were induced with adipocyte differentiation with 10% FBS DMEM medium containing MDI and cultured for 72 hours with 10% FBS DMEM containing 1 ㎍ / mL insulin after 72 hours. After 72 hours, the cells were replaced with 10% FBS DMEM to induce adipocyte differentiation. The groups that did not treat the samples during induction of adipocyte differentiation were named as control and the samples were treated by concentration treatment. The medium was removed from the wells after completion of differentiation, washed twice with PBS, and 10% formaldehyde solution was added thereto to fix the cells at room temperature for 1 hour. After 10% formaldehyde solution was removed, it was washed twice with distilled water, fixed with 60% isopropyl alcohol for 5 minutes, treated with the oil red O staining solution and stained for 10 minutes. After staining, the staining solution was removed, washed with distilled water, treated with 100% isopropyl alcohol, and stained with oily red O staining solution. The absorbance at 490 nm was measured.
Example 1: Physicochemical properties of tomato paste
Table 2 shows the results of analyzing the physicochemical properties of tomato fermented kochujang and tomato-added kochujang. According to the fermentation status of tomatoes, except for the amino nitrogen content, the other characteristics of kochujang were not significantly different. Amino nitrogen content was the most common quality index of kochujang as a component affecting the taste of kochujang. It was confirmed that amino nitrogen content of kochujang with tomato fermentation solution was increased.
Example 2: Free sugar and organic acid content of tomato kochujang
The main ingredient of tomato is carbohydrate and citric acid, malic acid, and tartaric acid are contained, and it is known that it acts to produce acidity, help digestion and generate energy. Analysis of free sugar and organic acid in tomato paste showed that there was no significant difference in sugar content between tomato fermented kochujang prepared with the same process and tomato paste added with tomato except that fermented kochujang was not fermented. ) Were found to be somewhat higher (Table 3). In the case of organic acid, citric acid content in organic acid was higher in tomato fermented kochujang than in tomato paste (Table 3).
Example 3: Free amino acid of tomato kochujang
A total of 23 free amino acids were detected. Among them, the essential amino acids threonine, valine, methionine, leucine, isoleucine, phenylalanine, histidine, arginine (arginine), and lysine (lysine). Tomato - added kochujang and tomato - fermented kochujang showed similar results, whereas cystein was more than 4 times higher than that of tomato - added kochujang.
In addition, glutamic acid (glutamic acid) was found to be relatively higher than other amino acids in both samples, even though no artificial seasoning was added (Table 4).
Example 4: AGI (? glucosidase inhibition ) activation
As a result of measuring AGI activity, tomato juice and tomato fermented liquid were 82.57% and 84.45% higher than 77.34% of acarbose used as a positive control, respectively. The activity of kochujang added with two kinds of tomato juice was 97.93% and 98.44%, respectively, which was higher than that of acarbose (Fig. 1).
Example 5: cytotoxicity
As a result of cytotoxicity of 293T cells treated with 0.1%, 0.5%, and 1% concentrations of tomato and tomato kochujang, the cytotoxicity of 293T cells was not shown in all the samples, and the safety of the samples was confirmed (FIG.
Example 6: Antioxidant activity
The causes of aging and geriatric diseases are superoxide radicals, hydroxyl radicals, hydroperoxyl radicals, singlet oxygen, hydrogen peroxide, . These antioxidants are known to be involved in the regulation of these reactive oxygen species.
In the case of SO removal ability, SO removal ability of tomato juice was 14% at 1% treatment and 28% at 1% treatment of tomato juice fermentation solution. In tomato kochujang, SO removal ability was increased according to treatment concentration, When 1% of kochujang added with tomato fermentation broth was treated, 53% and 56% of SO removal ability was confirmed (Fig. 3 (A)).
In the case of NO production, the removal efficiency of NO in tomato juice and tomato juice was not confirmed, and the activity of kochujang added tomato juice was 46% (Fig. 3 (B)).
Example 7: Immune enhancement efficacy
For 293EBNA cells In order to evaluate the immuno-promoting effect, 293EBNA cells were treated with 0.1%, 0.5%, and 1% of each sample, and immunopotentiating effect was confirmed by measuring the increase or decrease of IL-8 protein as a typical immunostimulatory cytokine . In addition, cells and samples were treated in the same manner, and IL-8 protein uptake was confirmed after complex treatment of hTNF-
As a result of the single treatment of the sample, a high immunity enhancing effect was confirmed in the tomato fermentation broth (Fig. 4 (A)). Tomato fermented juice showed 133%, 0.1%, 293% and 445% immune enhancement efficacy in the treatment of 133%, 0.5% and 1%, respectively. As a result of the combined treatment of the samples, the immunopotentiating effect was confirmed in the tomato fermentation broth as in the case of the sample alone treatment (Fig. 4 (B)). Tomato fermented juice was found to be 140% effective at 0.5% and 151% at 1% treatment. No significant effect was observed in tomato juice.
Example 8: Anti-obesity activation
Comparison of lipid accumulation rates in 3T3-L1 cells through oil red O staining revealed no anti-obesity activity in the tomato juice and tomato fermentation broth. However, fat accumulation in 0.5% and 1% (Fig. 5). This suggests that capsaicin, which is a hot component of red pepper, has an antiobesity effect due to increased energy consumption, which is the effect of red pepper powder itself.
Example 9: Sensory Evaluation of Tomato Kochujang
The tomato kochujang of the present invention was tested with 20 sensory test agents and evaluated for color, flavor, taste and overall acceptability. A fermented broth prepared by the method of Preparation Example 3 and a fermented broth for 2 months in the production of a tomato fermented broth was prepared by adding the tomato paste juice-added kochujang (Preparation Example 4) and the tomato fermentation broth-containing kochujang (Preparation Example 3) (Comparative Example 2) prepared by mixing the fermented soybean paste with the fermented soybean paste (Comparative Example 1) and the fermented soybean paste prepared by the method of Preparation Example 3, Respectively. The results are shown in Table 5 with a score of 5 points scale (1 point: very bad, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good).
As a result, there was no significant difference in color among all the kochujangs, but it was confirmed that the kochujang added with tomato fermented juice was more preferred by the evaluators than the comparative example and the tomato juice added kochujang. Therefore, it was found that the addition of the tomato fermented liquid prepared by the method of the present invention improves the preference of kochujang (Table 5).
Claims (5)
(b) immersing the rice in water and taking out the rice, heating the rice, inoculating the Aspergillus oryzae strain, fermenting it, drying and pulverizing the rice to prepare rice koji;
(c) adding fermented red pepper powder, glutinous rice flour, salt and water to fermented tomato fermentation broth prepared in step (a) and rice koji prepared in step (b), and then adding starch syrup and fermentation Wherein the amino acid nitrogen content, the cysteine content, the antioxidative activity and the immunological activity of the tomato fermentation broth are increased.
(a) A mixture of 20 to 30 kg of tomato juice and 3 to 3.6 kg of fermentation broth was heated at 110 to 130 ° C for 10 to 20 minutes, then inoculated with Bacillus subtilis strain, ≪ / RTI > to 140 hours to produce a tomato fermentation broth;
(b) 8 to 12 kg of rice is immersed in water for 10 to 14 hours, heated at 110 to 130 ° C for 25 to 35 minutes, then inoculated with Aspergillus oryzae strain and incubated at 28 to 32 ° C for 66 to 78 Fermenting for a period of time, drying and pulverizing to prepare rice koji;
(c) 15 to 20 kg of red pepper powder, 10 to 13 kg of glutinous rice powder, 5 to 8 kg of salt and 1 to 1.4 kg of water are added to the koji rice produced in step (a) and the rice koji prepared in step (b) And adding 20 to 30 kg of starch syrup and 2 to 4 kg of syrup after fermentation at 28 to 32 ° C for 5 to 9 days. The amino acid nitrogen content in the tomato fermentation broth, cysteine A method for producing kochujang increased in content, antioxidant activity and immunoactivity.
(b) 8 to 12 kg of rice is immersed in water for 10 to 14 hours, heated at 110 to 130 ° C for 25 to 35 minutes, then inoculated with Aspergillus oryzae strain and incubated at 28 to 32 ° C for 66 to 78 Fermenting for a period of time, drying and pulverizing to prepare rice koji;
(c) 15 to 20 kg of red pepper powder, 10 to 13 kg of glutinous rice powder, 5 to 8 kg of salt and 1 to 1.4 kg of water are added to the koji rice produced in step (a) and the rice koji prepared in step (b) The fermented broth was fermented at 28 to 32 ° C for 5 to 9 days and then added with 20 to 30 kg of starch syrup and 2 to 4 kg of fermented syrup. The amino acid nitrogen content, cysteine content, antioxidant activity And increasing immunological activity.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101705022B1 (en) * | 2016-02-19 | 2017-02-09 | 재단법인 발효미생물산업진흥원 | Method for producing Ssamjang using fermented tomato product with improved antidiabetic activity and Ssamjang produced by the same method |
| KR101714417B1 (en) * | 2016-09-30 | 2017-03-09 | 재단법인 발효미생물산업진흥원 | Method for producing soy sauce using fermented broth of tomato and functional properties |
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| KR101064938B1 (en) | 2008-11-21 | 2011-09-15 | 상명대학교 산학협력단 | Preparetion of fermentated tomato using lactic acid bacteria |
| KR101197516B1 (en) | 2010-05-18 | 2012-11-09 | 광주시농업기술센터 | Korean hot pepper paste containing fermented tomatos and method thereof |
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| KR101064938B1 (en) | 2008-11-21 | 2011-09-15 | 상명대학교 산학협력단 | Preparetion of fermentated tomato using lactic acid bacteria |
| KR101197516B1 (en) | 2010-05-18 | 2012-11-09 | 광주시농업기술센터 | Korean hot pepper paste containing fermented tomatos and method thereof |
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| KR101705022B1 (en) * | 2016-02-19 | 2017-02-09 | 재단법인 발효미생물산업진흥원 | Method for producing Ssamjang using fermented tomato product with improved antidiabetic activity and Ssamjang produced by the same method |
| KR101714417B1 (en) * | 2016-09-30 | 2017-03-09 | 재단법인 발효미생물산업진흥원 | Method for producing soy sauce using fermented broth of tomato and functional properties |
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