KR102590057B1 - Food composition using silkworm extract protein - Google Patents
Food composition using silkworm extract protein Download PDFInfo
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- KR102590057B1 KR102590057B1 KR1020230033518A KR20230033518A KR102590057B1 KR 102590057 B1 KR102590057 B1 KR 102590057B1 KR 1020230033518 A KR1020230033518 A KR 1020230033518A KR 20230033518 A KR20230033518 A KR 20230033518A KR 102590057 B1 KR102590057 B1 KR 102590057B1
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- hydrolysis
- food composition
- product
- bellflower
- protein
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- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 37
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 37
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- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 description 1
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- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
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Classifications
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/28—Hydrolysis, degree of hydrolysis
Abstract
본 기술은 단계별 가수분해를 통해 추출량이 증가된 견사단백질과 뽕잎추출물 및 도라지 가공물이 혼합된 식품조성물에 관한 것으로, 더욱 상세하게는 견사단백질을 갖는 익힌 누에가공물을 포함하는 식품조성물에 있어서, 상기 식품조성물은 상기 견사단백질의 단계별 가수분해를 통해 수용성이 향상된 아미노산화를 실행하며, 액상의 뽕잎추출물인 1-데옥시노지리마이신을 포함하되, 단계별 가수분해는 1차로 무기산가수분해를 실행한 1차 가수분해산물을 획득 후, 해당 1차 가수분해산물을 2차로 유기산가수분해로 2중 가수분해를 실행 후, 3차로 단백질분해 효소로 가수분해를 실시하는 것을 특징으로 한다.This technology relates to a food composition containing a mixture of silk protein, mulberry leaf extract, and bellflower root product, the extract amount of which has been increased through step-by-step hydrolysis. More specifically, to a food composition containing a cooked silkworm product with silk protein, the food The composition carries out amino acidization with improved water solubility through step-by-step hydrolysis of the silk protein, and includes 1-deoxynojirimycin, a liquid mulberry leaf extract, but the step-by-step hydrolysis is performed first by inorganic acid hydrolysis. After obtaining the hydrolysis product, the primary hydrolysis product is subjected to double hydrolysis by second organic acid hydrolysis, and then third hydrolysis by proteolytic enzyme.
Description
본 기술은 단계별 가수분해를 통해 추출량이 증가된 견사단백질과 뽕잎추출물 및 도라지 가공물이 혼합된 식품조성물에 관한 것이다.This technology relates to a food composition that is a mixture of silk protein with increased extraction amount through step-by-step hydrolysis, mulberry leaf extract, and bellflower root product.
전통적으로 한국에서는 누에를 이용하여 생사 생산을 하는 잠업을 행하여 왔으나, 인조견이나 합성섬유의 등장으로 인하여 누에고치로부터 생산된 견사는 경쟁력이 약화되고 있으며, 전통적인 양잠산업도 축소되고 있다. Traditionally, in Korea, silkworms have been used to produce raw silk, but with the advent of artificial silk and synthetic fibers, the competitiveness of silk silk produced from silkworm cocoons is weakening, and the traditional sericulture industry is also shrinking.
최근 들어 양잠산업은 누에를 이용한 혈당강하제 개발, 동충하초 생산, 실크파우더를 이용한 건강음료와 화장품 개발 및 뽕잎을 소재로 한 건강식품 개발 방향으로 진행되고 있다.Recently, the sericulture industry is progressing toward the development of blood sugar lowering agents using silkworms, the production of Cordyceps sinensis, the development of health drinks and cosmetics using silk powder, and the development of health foods using mulberry leaves.
누에로부터 생성된 누에고치실(견사)은 섬유상 단백질인 피브로인(fibroin)과 이를 둘러싼 고무상 단백질인 세리신(sericin)으로 구성되어 있으며, 아미노산 함유 비율은 글라이신 45%, 알라닌 30%, 세린 12% 및 티로신 5% 등으로서 주요 아미노산이 90% 이상을 차지하고 있다. 일본에서는 이 단백질을 산, 알칼리 또는 효소적인 가수분해를 통해 저분자 펩티드 또는 아미노산 형태로 분해하여 소화 흡수를 용이하게 함으로써 식용이 가능하게 하는 연구가 진행되고 있다.Silk cocoon produced from silkworms is composed of fibroin, a fibrous protein, and sericin, a rubbery protein surrounding it. The amino acid content is 45% glycine, 30% alanine, 12% serine, and tyrosine. Major amino acids account for more than 90%, such as 5%. In Japan, research is being conducted to make this protein edible by breaking it down into low-molecular peptides or amino acids through acid, alkali, or enzymatic hydrolysis to facilitate digestion and absorption.
실크 단백질은 이미 일본에서 식용으로 실용화 되었지만, 아직 제한적으로 사용되고 있으며, 이들의 생리활성을 보다 폭넓게 규명하여 의약품 소재 및 기능성 식품 소재로 개발할 필요성이 요구되고 있다. Silk proteins have already been commercialized for food in Japan, but their use is still limited, and there is a need to broadly identify their physiological activities to develop them as pharmaceutical materials and functional food materials.
특히, 단백질의 가수분해를 통하여 생산되는 기능성 펩티드 식품의 응용 범위도 아직 제한되어 있다. In particular, the scope of application of functional peptide foods produced through protein hydrolysis is still limited.
현재 소화흡수촉진, 칼슘 흡수 촉진, 골다공증 예방, 알코올 흡수 저해, 고혈압 예방, 지질 대사 개선, 콜레스테롤 흡수 억제, 항산화 기능 및 항알레르기 기능을 갖는 펩티드 식품이 일본을 중심으로 상품화되고 계속 연구되고 있으며, 대한민국 특허출원 제 96-0015242호 "견피브로인을 함유하는 인슐린 비의존형 당뇨병 치료제"에는 견피브로인 펩티드 수용액의 혈당강하제로서의 새로운 용도가 개시된 바 있다. Currently, peptide foods that promote digestion and absorption, promote calcium absorption, prevent osteoporosis, inhibit alcohol absorption, prevent high blood pressure, improve lipid metabolism, inhibit cholesterol absorption, and have antioxidant and anti-allergy functions are being commercialized and continuously researched mainly in Japan and Korea. Patent Application No. 96-0015242, “Treatment for non-insulin-dependent diabetes mellitus containing canine fibroin,” discloses a new use of canine fibroin peptide aqueous solution as a hypoglycemic agent.
현재까지 알려져 있는 실크 단백질 가수분해물의 생리 활성으로는 알콜 대사 촉진, 혈당 강하 효과, 혈중 콜레스테롤 저하 작용 및 항치매 작용 등이 있으나 이들 활성에 대하여는 체계적인 연구가 되어 있지 않고 있다.The physiological activities of silk protein hydrolyzates known to date include acceleration of alcohol metabolism, blood sugar lowering effect, blood cholesterol lowering effect, and anti-dementia effect, but these activities have not been systematically studied.
특히, 성인병의 상위를 차지하고 있는 당뇨병은 그 자체로도 심각한 질병이지만, 치료되지 않은 상태로 지속되면 신경장애, 신장질환, 안질환 및 심혈관계 질환과 같은 합병증을 초래하며 이로 인해 하지절단, 말기 신부전증, 시력상실, 심근경색과 같은 질환의 유병률을 높이게 되고 결국 사망에 이르게 된다.In particular, diabetes, which ranks among the top adult diseases, is a serious disease in itself, but if it continues untreated, it can lead to complications such as neurological disorders, kidney disease, eye disease, and cardiovascular disease, leading to lower limb amputation and end-stage renal failure. , increases the prevalence of diseases such as vision loss and myocardial infarction, and eventually leads to death.
이와 같이 당뇨환자들이 가장 두려워하는 것이 당뇨 유병 5~10년 후에 발생하는 당뇨병성 합병증이며, 이를 부작용이 없는 식품으로 해결할 수 있다면 국민건강과 건강한 삶의 유지에 큰 파급효과를 가져올 것으로 보이나, 이를 해결할 수 있는 식품이 존재하지 못한다는 문제점이 있었다.Likewise, what diabetic patients fear the most is diabetic complications that occur 5 to 10 years after diabetes, and if this can be resolved with food without side effects, it will have a huge ripple effect on public health and maintaining a healthy life. However, there is no way to solve this problem. There was a problem that edible food did not exist.
한편, 상기한 문제점을 해결하기 위해 종래의 당뇨병 완화를 위한 식품조성물로 견사단백질을 갖는 익힌 누에가공물을 포함하는 식품조성물이 종래기술로 개시되어 있다.Meanwhile, in order to solve the above problems, a food composition containing a processed cooked silkworm with silk protein has been disclosed in the prior art as a food composition for alleviating diabetes.
그러나, 상기한 종래기술의 경우, 산가수분해를 통해 견사단백질의 추출율이 1% 미만에 불과하다는 문제점이 발생하게 된다.However, in the case of the above-described prior art, a problem arises in that the extraction rate of silk protein through acid hydrolysis is only less than 1%.
상기한 종래기술의 문제점을 해결하기 위해 본 발명은 견사단백질의 추출율을 향상시켜 당뇨 등과 같은 건강질환에 도움을 줄 수 있는 식품조성물을 제공하고자 하는데 그 목적이 있다.In order to solve the problems of the prior art described above, the purpose of the present invention is to provide a food composition that can help with health diseases such as diabetes by improving the extraction rate of silk protein.
상기한 종래의 문제점을 해결하기 위한 과제의 해결 수단으로 본 발명에 따른 누에추출 단백질을 이용한 식품조성물은 견사단백질을 갖는 익힌 누에가공물을 포함하는 식품조성물에 있어서, 상기 식품조성물은 상기 견사단백질의 단계별 가수분해를 통해 수용성이 향상된 아미노산화를 실행하며, 액상의 뽕잎추출물인 1-데옥시노지리마이신을 포함하되, 단계별 가수분해는 1차로 무기산가수분해를 실행한 1차 가수분해산물을 획득 후, 해당 1차 가수분해산물을 2차로 유기산가수분해로 2중 가수분해를 실행 후, 3차로 단백질분해 효소로 가수분해를 실시하는 것을 특징으로 한다.As a means of solving the problem of solving the above-described conventional problems, a food composition using silkworm extract protein according to the present invention is a food composition containing a processed cooked silkworm with silk protein, wherein the food composition contains a step-by-step composition of the silk protein. Amino acidification with improved water solubility is performed through hydrolysis, and it contains 1-deoxynojirimycin, a liquid mulberry leaf extract. Step-by-step hydrolysis is performed first by inorganic acid hydrolysis to obtain the first hydrolysis product, It is characterized in that the first hydrolysis product is subjected to double hydrolysis by second organic acid hydrolysis, and then thirdly hydrolyzed by proteolytic enzyme.
또한, 단계별 가수분해가 이루어진 견사단백질은 1 kDa 이하의 입자크기를 갖도록 하는 것이 바람직하다.In addition, it is desirable that the silk protein that has undergone step-by-step hydrolysis has a particle size of 1 kDa or less.
또한, 상기 식품조성물은 도라지 가공물을 더 포함하되, 상기 도라지 가공물은 세척 건조된 이후의 생도라지와 다당류 탄수화물을 혼합 후, 일정기간 숙성한 것이 바람직하다.In addition, the food composition further includes a processed balloon flower, and the processed bellflower root is preferably a mixture of washed and dried fresh bellflower and polysaccharide carbohydrates and then aged for a certain period of time.
또한, 도라지 가공물은 농도가 최소 40브릭스 이상의 진액인 것이 바람직하다.In addition, it is preferable that the bellflower root product has a concentration of at least 40 Brix.
또한, 다당류 탄수화물은 전분, 글리코겐, 식이섬유 중 적어도 어느 하나이며, 상기 도라지 가공물의 숙성기간은 30 내지 35 시간 동안 자연 숙성된 액상의 형태인 것이 바람직하다.In addition, the polysaccharide carbohydrate is at least one of starch, glycogen, and dietary fiber, and the ripening period of the bellflower product is preferably in a liquid form that is naturally aged for 30 to 35 hours.
본 발명에 따르면, 종래와는 차별적으로 익힌 누에에서 견사단백질을 추출시에 단계별 가수분해를 통해 종래와 대비하여 추출량이 향상시킬 수 있으며, 이와 동시에 복용자의 신체에 이로운 뽕잎추출물과 도라지 가공물을 해당 견사단백질과 함께 혼합한 식품조성물을 제공할 수 있는 효과를 갖게 된다.According to the present invention, when extracting silk protein from silkworms cooked differently than before, the amount of extraction can be improved compared to the past through step-by-step hydrolysis, and at the same time, mulberry leaf extract and bellflower root extract, which are beneficial to the body of the user, are extracted from the silk thread. It has the effect of providing a food composition mixed with protein.
이하에서는 첨부된 도면을 참조하여 다양한 실시 예를 보다 상세하게 설명한다. 본 명세서에 기재된 실시 예는 다양하게 변형될 수 있다. 특정한 실시예가 도면에서 묘사되고 상세한 설명에서 자세하게 설명될 수 있다. 그러나 첨부된 도면에 개시된 특정한 실시 예는 다양한 실시 예를 쉽게 이해하도록 하기 위한 것일 뿐이다. 따라서 첨부된 도면에 개시된 특정 실시 예에 의해 기술적 사상이 제한되는 것은 아니며, 발명의 사상 및 기술 범위에 포함되는 모든 균등물 또는 대체물을 포함하는 것으로 이해되어야 한다.Hereinafter, various embodiments will be described in more detail with reference to the attached drawings. The embodiments described herein may be modified in various ways. Specific embodiments may be depicted in the drawings and described in detail in the detailed description. However, the specific embodiments disclosed in the attached drawings are only intended to facilitate understanding of the various embodiments. Therefore, the technical idea is not limited to the specific embodiments disclosed in the attached drawings, and it should be understood that all equivalents or substitutes included in the spirit and technical scope of the invention are included.
제1, 제2 등과 같이 서수를 포함하는 용어는 다양한 구성요소들을 설명하는데 사용될 수 있지만, 이러한 구성요소들은 상술한 용어에 의해 한정되지는 않는다. 상술한 용어는 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 사용된다.Terms containing ordinal numbers, such as first, second, etc., may be used to describe various components, but these components are not limited by the above-mentioned terms. The above-mentioned terms are used only for the purpose of distinguishing one component from another.
본 명세서에서, "포함한다" 또는 "가지다" 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다. 어떤 구성요소가 다른 구성요소에 "연결되어" 있다거나 "접속되어" 있다고 언급된 때에는, 그 다른 구성요소에 직접적으로 연결되어 있거나 또는 접속되어 있을 수도 있지만, 중간에 다른 구성요소가 존재할 수도 있다고 이해되어야 할 것이다. 반면에, 어떤 구성요소가 다른 구성요소에 "직접 연결되어" 있다거나 "직접 접속되어" 있다고 언급된 때에는, 중간에 다른 구성요소가 존재하지 않는 것으로 이해되어야 할 것이다.In this specification, terms such as “comprise” or “have” are intended to indicate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof. When a component is said to be "connected" or "connected" to another component, it is understood that it may be directly connected to or connected to the other component, but that other components may exist in between. It should be. On the other hand, when it is mentioned that a component is “directly connected” or “directly connected” to another component, it should be understood that there are no other components in between.
그 밖에도, 본 발명을 설명함에 있어서, 관련된 공지 기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우, 그에 대한 상세한 설명은 축약하거나 생략한다.In addition, when describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof is abbreviated or omitted.
이하, 첨부된 도면을 참조하여 본 발명에 따른 누에추출 단백질을 이용한 식품조성물(이하, 간략하게 '식품조성물'이라 한다)에 대하여 상세히 설명하도록 한다.Hereinafter, a food composition using silkworm extract protein according to the present invention (hereinafter simply referred to as 'food composition') will be described in detail with reference to the attached drawings.
먼저, 본 발명에 따른 식품조성물은 익혀진 누에가공물을 통해 획득할 수 있는 견사단백질, 뽕잎추출물 및 도라지 가공물을 포함한다.First, the food composition according to the present invention includes silk protein, mulberry leaf extract, and bellflower root products that can be obtained through cooked silkworm processing.
더욱 상세하게 설명하면, 견사단백질('견사선'라고도 함)은 숙잠 상태의 누에를 익혀서 획득한다.To explain in more detail, silk protein (also known as 'silk gland') is obtained by cooking silkworms in a dormant state.
이는 누에의 견사단백질 특성상, 살아있는 상태로는 거부감을 느껴 섭취가 곤란하고, 냉동 또는 건조하면 물리적인 성질이 매우 단단하게 바뀌어, 섭취시 인체내에서 소화흡수는 물론 식용섭취 자체가 불가능하며, 견사단백질을 토하여 만들어진 누에고치실 상태 역시 촉감은 매우 부드럽지만 강력한 강도로 인하여 식용섭취가 불가능한 특징이 있다.Due to the nature of the silk protein of silkworms, it is difficult to ingest because it is repulsive in a live state, and when frozen or dried, its physical properties change to very hard, making it impossible to digest and absorb it in the human body when consumed, as well as to consume it as food. The silkworm cocoon thread made by vomiting is also very soft to the touch, but has the characteristic of being impossible to consume due to its strong strength.
하여, 본 발명에서는 누에 몸에 함유된 견사단백질을 식이용으로 섭취가 가능하도록 살아 있는 숙잠 상태의 생누에를 가열된 물이나 증기 등과 같은 열에 의해 익혀서 추출하게 된다.Therefore, in the present invention, the silk protein contained in the silkworm's body is extracted by cooking it with heat such as heated water or steam from a live, dormant silkworm so that it can be consumed for dietary purposes.
추출된 견사단백질은 고분자물질에 속하여 수용성이 낮아 물로 인한 추출시에 추출의 효율(약 1% 미만의 효율)이 현저히 떨어지는 문제점을 갖고 있다.The extracted silk protein is a polymer material and has low water solubility, so extraction efficiency (efficiency of less than about 1%) is significantly reduced when extracted with water.
이에, 본 발명은 상기한 문제점을 보완하기 위해 견사단백질의 단계별 가수분해로 수용성과 기능성이 향상된 액상 형태의 아미노산화를 획득하게 된다.Accordingly, in order to solve the above-mentioned problems, the present invention obtains amino acidization in a liquid form with improved water solubility and functionality through step-by-step hydrolysis of silk protein.
즉, 견사단백질을 1차로 무기산가수분해를 실행한 1차 가수분해산물을 획득 후, 해당 1차 가수분해산물을 2차로 유기산가수분해하여 2중 가수분해를 실행 후, 3차로 단백질분해 효소를 갖는 식품(파인애플이나 배 등)으로 가수분해를 실시하여 1 kDa 이하의 입자크기를 갖는 분말의 형태로 수용성과 기능성의 향상을 도모하게 하였다.That is, after obtaining a primary hydrolysis product by first hydrolyzing silk protein with an inorganic acid, the primary hydrolysis product is secondarily hydrolyzed with an organic acid to perform double hydrolysis, and then thirdly hydrolyzing it with a proteolytic enzyme. Hydrolysis was performed on food (pineapple, pear, etc.) to improve water solubility and functionality in the form of a powder with a particle size of 1 kDa or less.
부연하면, 본 발명에서의 단계별 가수분해를 통해 획득한 저분자 펩타이드 및 아미노산화로 이루어진 견사단백질은 생리적 활성을 가지는 분자량이 작은 펩타이드로 정의되며, 보통 3-20개의 아미노산으로 구성된 저분자이고 아미노산의 조성이나 서열에 따라 그 활성이 다양하다.In detail, the silk protein composed of low-molecular-weight peptides and amino acids obtained through step-by-step hydrolysis in the present invention is defined as a peptide with a low molecular weight that has physiological activity, and is usually a low molecule consisting of 3-20 amino acids and has no difference in the composition or sequence of the amino acids. Its activity varies depending on the
특히, 1 kDa 이하로 크기가 아주 작은 펩타이드는 생체 내로 쉽게 흡수될 뿐만 아니라 생체 내 다양한 소화 효소들에 대한 저항성이 높아 기능성 펩타이드로서의 기능성 및 수용성의 향상을 가져오게 하였으며, 단백질 추출 효율이 종래와 대비하여 그 이상(최소 1% 이상)의 효율을 갖도록 하였다.In particular, peptides, which are very small in size (less than 1 kDa), are not only easily absorbed into the body but also have high resistance to various digestive enzymes in the body, leading to improved functionality and water solubility as functional peptides, and protein extraction efficiency compared to the past. This resulted in an efficiency higher than that (at least 1% or more).
한편, 본 발명에서의 단계별 가수분해는 필요에 따라 미생물에 의한 가수분해도 사용할 수 있으나, 해당 미생물에 의한 가수분해의 경우에 균질한 결과물을 확보하기 어려워 표준화가 불가능하며, 이를 보완하기 위하여 효소 가수분해를 진행하는데, 효소가수분해의 문제점은 효율이 떨어지는 문제점을 갖게 된다.Meanwhile, in the step-by-step hydrolysis in the present invention, hydrolysis by microorganisms can also be used as needed, but in the case of hydrolysis by microorganisms, it is difficult to secure a homogeneous result, so standardization is impossible, and to compensate for this, enzymatic hydrolysis is used. However, the problem with enzymatic hydrolysis is that it is inefficient.
하여, 본 발명에서는 무기산가수분해와 유기산가수분해를 순차적으로 사용하여 상기한 효율이 떨어지는 문제점을 보완하게 되었다.Therefore, in the present invention, inorganic acid hydrolysis and organic acid hydrolysis are used sequentially to compensate for the problem of low efficiency.
이러한 단계별 가수분해를 통하여 아래 [표 1]에서와 같은 실험결과를 도출하게 되었다.Through this step-by-step hydrolysis, the experimental results shown in [Table 1] below were derived.
(1%, w/w)Acetic acid
(1%, w/w)
(1%, w/w)Citric acid
(1%, w/w)
(5%, w/w)ship
(5%, w/w)
(5%, w/w)Viscozyme
(5%, w/w)
(5%, w/w)Alcalase
(5%, w/w)
(비가열)Untreated
(non-heated)
위 실험결과를 보면 일반 조건에서 누에고치 가수물은 4.8 mg/ml(0.5%용해) 정도의 단백질이 용해하였고, 대부분의 조건에서 단백질 용해도가 증가하였고, 파인애플의 경우 19.08 mg/ml(2% 용해)로 확인되었음을 호가인할 수 있다.According to the above experimental results, under normal conditions, about 4.8 mg/ml (0.5% solubility) of protein was dissolved in silkworm cocoon hydrous, and protein solubility increased under most conditions, and in the case of pineapple, it was 19.08 mg/ml (2% solubility). ) can be confirmed.
아울러, 22번 조건에서 항산화(DPPH radical 소거능)가 40% 이상으로 나타나 단계별 가수분해하면서 항산화능이 증가되는 것을 확인하였으며, 단백질 용해도도 10mg/ml 이상으로 증가하는 것을 확인할 수 있다.In addition, under condition 22, the antioxidant (DPPH radical scavenging ability) was shown to be more than 40%, confirming that the antioxidant ability increases with step-by-step hydrolysis, and protein solubility also increases to more than 10 mg/ml.
하여, 단계별 가수분해를 진행함에 따라 항산화 및 단백질 용해도가 증가하는 것을 관찰할 수 있다.Thus, it can be observed that antioxidant properties and protein solubility increase as hydrolysis progresses step by step.
또한, 뽕잎추출물은 주로 누에의 급원인 뽕잎에서 추출하며, 뽕잎은 항암, 항고혈압, 항당뇨, 항고지혈증, 항산화 및 중금속 제거 능력 등 여러 가지 생리활성을 가지고 있으며, 항고혈압, 콜레스테롤 저하 및 체지방 축적 억제에 효과가 있어 성인병 예방에 효능이 있음이 인증된 식물류이다.In addition, mulberry leaf extract is mainly extracted from mulberry leaves, which are the source of silkworms, and mulberry leaves have various physiological activities such as anti-cancer, anti-hypertension, anti-diabetic, anti-hyperlipidemic, antioxidant and heavy metal removal ability, as well as anti-hypertensive, cholesterol-lowering and body fat accumulation. It is a plant that has been certified to be effective in suppressing and preventing adult diseases.
본 발명에서의 추출하고자 하는 뽕잎의 성분은 1-데옥시노지리마이신(1-deoxynojirimycin, 1-DNJ)을 주된 추출물로 하되 의미한다.The component of mulberry leaves to be extracted in the present invention refers to 1-deoxynojirimycin (1-DNJ) as the main extract.
1-데옥시노지리마이신은 포도당과 유사한 구조를 가지는 알파-글루코시다아제(αglucosidase) 저해제로 탄수화물 분해효소인 글루코시다아제의 경쟁적 저해제로 작용하여 식후의 혈당치 상승을 억제 등과 같은 혈당조절에 도움이 되는 것으로 알려져 있어 당뇨의 예방 등에 도움을 주는 성분이다.1-Deoxynojirimycin is an alpha-glucosidase inhibitor that has a structure similar to glucose. It acts as a competitive inhibitor of glucosidase, a carbohydrate-decomposing enzyme, and helps control blood sugar levels, such as suppressing the rise in blood sugar levels after a meal. It is known to be an ingredient that helps prevent diabetes.
또한, 도라지 가공물은 원료인 3년근 이상의 생도라지를 준비 후, 세척수에 의해 세척하여 상온에서 적어도 2일 이상 건조한 말린 도라지를 적당한 크기로 절단하여 다당류 탄수화물을 혼합하여 숙성에 의해 획득한다.In addition, the processed bellflower root is obtained by preparing fresh bellflower root of 3 years or older as raw material, washing it with washing water, drying it at room temperature for at least 2 days, cutting dried bellflower root into appropriate size, mixing polysaccharide carbohydrates, and then aging it.
다당류 탄수화물은 전분, 글리코겐, 식이섬유 중 적어도 어느 하나이며, 도라지 가공물에 대한 숙성기간은 30 내지 35 시간 동안 자연 숙성하여 그로 인해 발생하는 농도가 최소 40브릭스 이상의 진액을 도라지 가공물로 사용한다.The polysaccharide carbohydrate is at least one of starch, glycogen, and dietary fiber. The ripening period for the bellflower root product is naturally aged for 30 to 35 hours, and the resultant juice with a concentration of at least 40 brix is used as the bellflower root product.
이때, 도라지 가공물은 말린 상태의 도라지 100 중량부에 대하여 다당류 탄수화물은 120 내지 150 중량부로 일정 기간 숙성하여 진액이 추출된 것을 도라지 가공물로 사용하는 것이 바람직한데, 그 이유는 다당류 탄수화물이 설정값 이하로 공급되면 진액의 농도는 진해질 수 있으나 획득량이 적어지고, 그 이상으로 함유되면 획득하고자 하는 진액의 양은 많아질 수 있으나 농도가 저하되어 필요한 효과를 얻어 내기 힘들기 때문이다.At this time, it is preferable to use the processed bellflower root with 120 to 150 parts by weight of polysaccharide carbohydrates per 100 parts by weight of dried bellflower root, aged for a certain period of time and extracting the essence. This is because the polysaccharide carbohydrates are below the set value. When supplied, the concentration of the essence may become thicker, but the amount obtained decreases, and if it is contained more than that, the amount of essence to be obtained may increase, but the concentration decreases, making it difficult to obtain the necessary effect.
전술한 바와 같이, 본 발명에 따른 식품조성물은 종래와는 차별적으로 익힌 누에에서 견사단백질을 추출시에 단계별 가수분해를 통해 종래와 대비하여 추출량이 향상시킬 수 있으며, 이와 동시에 복용자의 신체에 이로운 뽕잎추출물과 도라지 가공물을 해당 견사단백질과 함께 혼합한 식품조성물을 제공할 수 있는 효과를 갖게 된다.As described above, the food composition according to the present invention can increase the extraction amount compared to the conventional one through step-by-step hydrolysis when extracting silk protein from cooked silkworms differently from the conventional one, and at the same time, it can extract mulberry leaves that are beneficial to the body of the user. It has the effect of providing a food composition that mixes the extract and the processed bellflower root with the corresponding silk protein.
이상과 같이 본 발명에서는 구체적인 구성 요소 등과 같은 특정 사항들과 한정된 실시예 및 도면에 의해 설명되었으나 이는 본 발명의 보다 전반적인 이해를 돕기 위해서 제공된 것일 뿐, 본 발명은 상기의 실시예에 한정되는 것은 아니며, 본 발명이 속하는 분야에서 통상적인 지식을 가진 자라면 이러한 기재로부터 다양한 수정 및 변형이 가능하다.As described above, the present invention has been described with specific details such as specific components and limited embodiments and drawings, but this is only provided to facilitate a more general understanding of the present invention, and the present invention is not limited to the above embodiments. , those skilled in the art can make various modifications and variations from this description.
따라서, 본 발명의 사상은 설명된 실시예에 국한되어 정해져서는 아니 되며, 후술하는 특허청구범위뿐 아니라 이 특허청구범위와 균등하거나 등가적변형이 있는 모든 것들은 본 발명 사상의 범주에 속한다고 할 것이다.Therefore, the spirit of the present invention should not be limited to the described embodiments, and the scope of the patent claims described later as well as all things that are equivalent or equivalent to the scope of this patent claim shall fall within the scope of the spirit of the present invention. .
Claims (4)
상기 식품조성물은
상기 견사단백질의 단계별 가수분해를 통해 수용성이 향상된 아미노산화를 실행하며, 액상의 뽕잎추출물인 1-데옥시노지리마이신을 포함하되,
단계별 가수분해는 1차로 무기산가수분해를 실행한 1차 가수분해산물을 획득 후, 해당 1차 가수분해산물을 2차로 유기산가수분해로 2중 가수분해를 실행 후, 3차로 단백질분해 효소로 가수분해를 실시하고,
단계별 가수분해가 이루어진 견사단백질은 1 kDa 이하의 입자크기를 갖도록 하고,
상기 식품조성물은
도라지 가공물을 더 포함하되,
상기 도라지 가공물은
3년근 이상의 생도라지를 세척수에 의해 세척한 후 상온에서 2일 이상 건조하여 말린 생도라지와 다당류 탄수화물을 도라지 100 중량부에 대하여 다당류 탄수화물은 120 내지 150 중량부로 혼합 후, 일정기간 숙성한 후 추출된 진액을 사용하며,
다당류 탄수화물은 전분, 글리코겐, 식이섬유 중 적어도 어느 하나이며,
상기 도라지 가공물의 숙성기간은 30 내지 35 시간 동안 자연 숙성된 액상의 형태이며,
상기 도라지 가공물은, 농도가 최소 40브릭스 이상의 진액인 것을 특징으로 하는 누에추출 단백질을 이용한 식품조성물.
In a food composition containing a cooked silkworm process having silk protein,
The food composition is
Amino acidification with improved water solubility is performed through step-by-step hydrolysis of the silk protein, and includes 1-deoxynojirimycin, a liquid mulberry leaf extract,
In the step-by-step hydrolysis, the first hydrolysis product is obtained by inorganic acid hydrolysis, the first hydrolysis product is double hydrolyzed by organic acid hydrolysis, and the third hydrolysis is performed with proteolytic enzymes. carry out,
Silk proteins that have been hydrolyzed in stages should have a particle size of 1 kDa or less.
The food composition is
Contains more bellflower root products,
The bellflower processed product is
After washing raw bellflower root of 3 years or older with washing water, drying it at room temperature for more than 2 days, mixing the dried raw bellflower root and polysaccharide carbohydrates at 120 to 150 parts by weight per 100 parts by weight of bellflower root, then extracting after aging for a certain period of time. Using the essence,
Polysaccharide carbohydrates are at least one of starch, glycogen, and dietary fiber.
The maturation period of the bellflower product is in liquid form naturally aged for 30 to 35 hours,
A food composition using silkworm extract protein, wherein the bellflower root product is a juice with a concentration of at least 40 Brix.
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