KR102638542B1 - Bokryeing(Wolfiporia cocos) Doenjang(soybean paste) and Manufacturing Method thereof - Google Patents
Bokryeing(Wolfiporia cocos) Doenjang(soybean paste) and Manufacturing Method thereof Download PDFInfo
- Publication number
- KR102638542B1 KR102638542B1 KR1020210018452A KR20210018452A KR102638542B1 KR 102638542 B1 KR102638542 B1 KR 102638542B1 KR 1020210018452 A KR1020210018452 A KR 1020210018452A KR 20210018452 A KR20210018452 A KR 20210018452A KR 102638542 B1 KR102638542 B1 KR 102638542B1
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- KR
- South Korea
- Prior art keywords
- bokryeong
- soybean paste
- powder
- weight
- parts
- Prior art date
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- 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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/14—Yeasts or derivatives thereof
- A23L33/145—Extracts
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
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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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
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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
- A23V2250/00—Food ingredients
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- A23V2250/208—Fungi extracts
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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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 복령(Wolfi Poriacocos)이 첨가된 항암 및 항산화 기능성 된장 및 그 제조방법에 관한 것이다. 복령 된장은 전통적인 방법에 의한 전통된장의 특징과 더불어 복령이 가지고 있는 성분 즉 항종양(antitumor immunity), 항그람양성균(echinomycin), 베타글루칸, 사포닌을 비롯하여 β-pachyman의 항암효과, triterpenes류 화합물인 pachmic acid. tumulosic acid. 3-β-hydroxylanpsta-7.9(11). 24-trien-21-oil acid가 포함되어 있으며, 그 외에 또 나무진, 키틴질, 단백질, 지방, 스테롤, 레시틴, 포도당, 아데닌, 히스테딘, 콜린, β-pachyman의 분해효소, 리파제, 프로테아제 β-hexosaminidase의 항산화효과의 물질을 함유하고 있다. 이러한 복령의 기능성 물질이 함유된 기능성 된장을 제공 할 수 있다. 또한 복령된장의 효율적인 제조방법을 통하여 대량생산이 가능해짐으로써 현대인에게 건강성을 높을 수 있을 뿐만 아니라 지역적으로 특화된 복령 된장 산업육성으로 농가소득을 창출할 수 있을 것이다. The present invention relates to anti-cancer and antioxidant functional soybean paste containing Wolfi Poriacocos and a method for producing the same. Bokryeong soybean paste has the characteristics of traditional soybean paste made by traditional methods, as well as the ingredients that Bokryeong has, namely antitumor immunity, anti-gram positive bacteria (echinomycin), beta-glucan, saponin, anti-cancer effect of β-pachyman, and triterpenes type compounds. pachmic acid. tumulosic acid. 3-β-hydroxylanpsta-7.9(11). Contains 24-trien-21-oil acid, and also contains linacin, chitin, protein, fat, sterol, lecithin, glucose, adenine, histedine, choline, β-pachyman decomposition enzyme, lipase, and protease β-hexosaminidase. Contains substances with antioxidant effects. We can provide functional soybean paste containing these functional substances. In addition, mass production of Bokryeong soybean paste becomes possible through an efficient manufacturing method, which will not only improve the health of modern people, but also create farm income by fostering the regionally specialized Bokryeong soybean paste industry.
Description
본 발명은 복령(Wolfi Poriacocos)이 첨가된 항암 및 항산화 기능성 된장 및 그 제조방법에 관한 것이다. The present invention relates to anti-cancer and antioxidant functional soybean paste containing Wolfi Poriacocos and a method for producing the same.
된장은 한국의 전통적 기호식품으로 예로부터 메주가루, 밀 또는 보리, 소금을 주재료로 하여 만들어졌다. 즉, 된장의 주원료는 메주가루, 소금, 보리, 질금물을 혼합하여 제조하였다. Soybean paste is a traditional Korean food that has long been made with meju powder, wheat or barley, and salt as main ingredients. In other words, the main ingredients of soybean paste were made by mixing meju powder, salt, barley, and salt water.
이러한 전통적 기호식품인 된장의 종류는 토마토, 체리 등 다양한 종류의 된장이 제조되어 유통되고 있는 실정이며, 이외에도 다양한 재료를 이용한 된장 제조기술이 시도되고 있는 실정이다. 그러나 우수한 약리작용을 가진 복령을 이용한 된장 제조기술을 없는 실정이다. Various types of soybean paste, such as tomato and cherry, are being manufactured and distributed as a traditional favorite food, and soybean paste manufacturing technology using various ingredients is being attempted. However, there is no technology for making soybean paste using Bokryeong, which has excellent pharmacological effects.
복령(Wolfi Poriacocos)은 예로부터 항암효과 및 항산화 작용이 우수하여 한방에서 주로 사용하였으나 최근 들어서는 기능성 식품으로도 이용되고 있는 버섯이다. 복령은 분류학상 진균류의 일종으로 담자균아문, 민주름버섯목, 구멍장이버섯과, 구멍버섯 속에 속한다. 복령균은 소나무류를 벌채한 후 3~5년이 경과하면 그 뿌리 주변에서 기생 또는 부생하는 갈색부후균으로 부정형의 균핵(sclerotia)을 형성한다. Wolfi Poriacocos is a mushroom that has been mainly used in oriental medicine since ancient times due to its excellent anti-cancer and antioxidant effects, but has recently been used as a functional food. Bokryeong is a type of fungus taxonomically and belongs to the subphylum Basidiomycota, order Achyranthesia, family Asteridae, and genus Achytophytes. Bokyeong fungus is a brown rot fungus that grows parasitic or by-product around the roots of pine trees 3 to 5 years after logging, forming irregular sclerotia.
이에 약리성분이 우수한 복령을 산업화하고자 전통 복령된장 제조기술을 정립하고자 하였다. 여가시간의 증대 및 건강에 대한 욕구도 날로 증가하고 있는 추세이다. 그러나 이러한 산업환경의 발전은 인류에게 항상 좋은 결과만을 가져오는 것은 아니다. 즉 암 등 새로운 질병의 급속한 증가 및 기후변화에 따른 자연자원의 감소가 증가하고 있다. 복령은 항종양(antitumor immunity), 항그람양성균(echinomycin) 등 항암성분이 우수한 성분도 다량 함유되고 있는 것으로 보고되고 있다. 따라서 이러한 약용자원으로서의 활용을 위하여 전통 한약재인 황기 및 잣구과를 포함한 복령 막걸리 제조기술을 정립하여 산업화 시키는 연구가 필요한 실정이며, 특히 기호식품으로서의 전통 된장제조를 통한 산업화가 필요한 실정이다. Accordingly, in order to industrialize Bokryeong, which has excellent medicinal properties, we attempted to establish the traditional Bokryeong soybean paste manufacturing technology. Leisure time is increasing and the desire for health is also increasing day by day. However, the development of this industrial environment does not always bring good results to humanity. In other words, the rapid increase in new diseases such as cancer and the decrease in natural resources due to climate change are increasing. It is reported that Bokryeong contains a large amount of excellent anti-cancer ingredients such as antitumor immunity and anti-gram positive bacteria (echinomycin). Therefore, in order to utilize it as a medicinal resource, research is needed to establish and industrialize the manufacturing technology of Bokryeong Makgeolli, which includes traditional herbal medicines such as Astragalus and Pine Nuts. In particular, industrialization through the production of traditional soybean paste as a favorite food is necessary.
상기와 같은 문제점을 해결하기 위해 본 발명은 복령의 기능성 물질이 함유된 복령된장 및 이의 제조방법을 제공하고자 한다. In order to solve the above problems, the present invention seeks to provide Bokryeong soybean paste containing Bokryeong's functional substances and a method for manufacturing the same.
또한, 복령된장의 효율적인 제조방법을 통하여 대량생산이 가능해짐으로써 복령 재배 농가 및 지역특산품을 통한 산업화 방안을 강구하고자 하였다.In addition, as mass production of Bokryeong soybean paste became possible through an efficient manufacturing method, we sought to find ways to industrialize it through Bokryeong farmers and local specialties.
상기와 같은 목적을 달성하기 위해 본 발명은 복령(Wolfi Poriacocos)이 첨가된 항암 및 항산화 기능성 된장 및 그 제조방법을 제공한다. In order to achieve the above object, the present invention provides an anti-cancer and antioxidant functional soybean paste containing Wolfi Poriacocos and a method for producing the same.
상기 복령이 첨가된 된장의 제조방법은 하기의 단계를 포함한다;The method for producing soybean paste with Bokryeong added includes the following steps;
(1) 복령의 균핵을 수확 후 건조하여 분쇄함으로써 미세분말화 하는 단계; (1) harvesting the sclerotia of Bokryeong, drying them, and pulverizing them into fine powder;
(2) 질금(엿기름)물 및 찐 보리밥을 혼합하는 단계; 및(2) mixing silgeum (malt) water and steamed barley rice; and
(3) 복령 분말을 메주가루, 질금물 및 찐 보리밥과 혼합한 후 소금을 첨가하여 혼합한 후 숙성시키는 단계.(3) Mixing Bokryeong powder with meju powder, salt water, and steamed barley rice, adding salt, mixing, and then maturing.
상기 (1) 단계는 복령을 수확하여 탈피작업을 거쳐 건조시켜 분쇄하는 단계이다. 상기 건조는 제한되는 것은 아니지만 바람직하게는 35~50℃에서 건조시킬 수 있고, 경우에 따라서는 열풍건조 시킬 수 있다. 건조된 복령 분말은 이후 0.01~1㎜, 바람직하게는 0.01~0.1㎜의 크기가 되도록 분쇄한다. The step (1) is a step of harvesting Bokryeong, peeling it, drying it, and pulverizing it. The drying is not limited, but is preferably dried at 35 to 50°C, and in some cases, hot air dried. The dried Bokryeong powder is then ground to a size of 0.01 to 1 mm, preferably 0.01 to 0.1 mm.
또한, 상기 복령은 바람직하게는 수확한 복령 균핵을 사용하며, 복령 수피를 제거하고 0.1~10㎜, 바람직하게는 0.1 내지 5mm의 크기로 자른 후 열풍건조기를 이용하여 65 내지 75℃ 에서 6시간 이상 건조시켜 수분함량이 3% 미만이 되도록 한 것을 사용한다. 수분함량이 상기 범위를 초과하는 경우 수분 함량이 많아 이후 숙성단계에서 숙성이 되지 않을 수 있다.In addition, the Bokryeong preferably uses harvested Bokryeong sclerotia, removes the Bokryeong bark, cuts it into pieces of 0.1 to 10 mm, preferably 0.1 to 5 mm, and then dries at 65 to 75°C for more than 6 hours using a hot air dryer. Use dried products with a moisture content of less than 3%. If the moisture content exceeds the above range, the moisture content is high and ripening may not occur in the subsequent ripening stage.
상기 (2) 단계는 맥아를 물에 1.5 내지 2.5시간 담가 두었다가 주물러서 질금물을 여과지에 여과시키고, 여과된 질금물에 찐 보리밥을 넣고 70 내지 80℃, 바람직하게는 75℃로 가열하고, 이후 60 내지 70℃, 바람직하게는 65℃로 유지시키면서 4 내지 6시간, 바람직하게는 5시간 동안 당화시키는 단계이다. In step (2), the malt is soaked in water for 1.5 to 2.5 hours, kneaded, filtered through filter paper, steamed barley rice is added to the filtered nitrite and heated to 70 to 80°C, preferably 75°C, and then heated to 70 to 80°C, preferably 75°C. This is a step of saccharification while maintaining the temperature at 70°C, preferably 65°C, for 4 to 6 hours, preferably 5 hours.
상기 (3) 단계는 (1) 단계에 의해 제조된 복령 분말과 (2) 단계에서 제조된 복령된장을 혼합하여 숙성시키는 단계로, 각 조성의 혼합비는 전체 조성물 중량 대비 바람직하게는 20 중량부, 메주가루 20 내지 30 중량부, 바람직하게는 25 중량부, 복령분말은 5 내지 15 중량부, 바람직하게는 10 중량부, 소금 15 내지 25 중량부, 바람직하게는 20 중량부, 찐 보리밥 20 내지 30 중량부, 바람직하게는 25 중량부 포함할 수 있다.Step (3) is a step of mixing and maturing the Bokryeong powder prepared in step (1) and Bokryeong soybean paste prepared in step (2), and the mixing ratio of each composition is preferably 20 parts by weight relative to the total weight of the composition, 20 to 30 parts by weight of meju powder, preferably 25 parts by weight, 5 to 15 parts by weight of bokryeong powder, preferably 10 parts by weight, 15 to 25 parts by weight of salt, preferably 20 parts by weight, 20 to 30 parts by weight of steamed barley rice It may contain 25 parts by weight, preferably 25 parts by weight.
상기 혼합된 재료에 (2) 단계에서 제조한 질금물을 추가할 수 있고, 이때 질금물은 전체 중량 대비 15 내지 25중량부, 바람직하게는 20중량부가 될 때까지 달여주고, 이때 달임 온도는 60 내지 70℃, 바람직하게는 65℃일 수 있다. 이후 숙성시키는 단계를 진행한다. The nitrate prepared in step (2) can be added to the mixed materials, and at this time, the nitrate is boiled until it reaches 15 to 25 parts by weight, preferably 20 parts by weight, relative to the total weight, and the boiling temperature at this time is 60. It may be from 70°C, preferably 65°C. Afterwards, the ripening step is performed.
상기 숙성 단계는 제한되는 것은 아니지만, 바람직하게는 18~25℃에서 숙성시킬 수 있다. 상기 온도보다 낮은 경우 숙성이 잘 되지 않을 수 있고, 상기 온도보다 높은 경우, 과숙성되어 부패할 우려가 있다.The ripening step is not limited, but is preferably aged at 18 to 25°C. If the temperature is lower than the above temperature, ripening may not proceed well, and if the temperature is higher than the above temperature, there is a risk of overripening and spoilage.
또한, 본 발명은 상기 방법에 의해 제조된 복령 된장을 제공할 수 있을 뿐만 아니라, 상기 된장을 포함하는 식품 조성물 또는 건강기능성 식품 조성물을 제공한다.In addition, the present invention not only provides Bokryeong soybean paste prepared by the above method, but also provides a food composition or health functional food composition containing the soybean paste.
상기 식품 조성물 또는 건강기능성 식품 조성물은 바람직하게는 항산화용, 항암용일 수 있으나, 이에 제한되는 것은 아니다.The food composition or health functional food composition may preferably be for antioxidant or anti-cancer purposes, but is not limited thereto.
상기 식품 조성물은 환자영양식, 일반음료, 빵류, 스넥류, 과자류, 피자, 젤리, 면류, 껌류, 아이스크림류, 알코올성 음료, 술, 비타민 복합제와 같은 제형으로 제조될 수 있으나, 이에 제한되는 것은 아니다. 그 밖의 건강보조식품류 등을 들 수 있으나, 이들로 한정되는 것은 아니다. The food composition may be manufactured in formulations such as patient nutrition, general beverages, breads, snacks, confectionery, pizza, jelly, noodles, gum, ice cream, alcoholic beverages, alcohol, and vitamin complexes, but is not limited thereto. Other health supplements may be included, but are not limited to these.
상기 건강기능성 식품 조성물은 과립제(granules), 리모나데제(lemonades), 산제(powders), 시럽제(syrups), 액제(liquids and solutions), 엑스제(extracts), 엘릭실제(elixirs), 유동엑스제(fluidextracts), 현탁제(suspesions), 전제(decoctions), 침제(infusions), 정제(tablets), 주정제(spirits), 캅셀제(capsules), 트로키제(troches), 환제(pills), 연질 또는 경질 젤라틴 캅셀제 형태로 제조될 수 있으나, 이들로 한정되는 것은 아니다. The health functional food composition includes granules, lemonades, powders, syrups, liquids and solutions, extracts, elixirs, and fluid extracts. (fluidextracts), suspensions, decoctions, infusions, tablets, spirits, capsules, troches, pills, soft or hard. It can be manufactured in the form of a gelatin capsule, but is not limited to these.
본 발명을 통하여 복령 된장 제조기술을 확립하여 농가의 새로운 소득자원을 확보하고, 항종양, 항그람양성균 등 의학적인 기능성 버섯으로 활용도를 제고시키는 것을 목적으로 하며, 한국의 대표적 먹거리 음식으로 육성할 수 있는 기반을 마련할 수 있을 것이다.The purpose of this invention is to secure new income resources for farmers by establishing Bokryeong soybean paste manufacturing technology, and to improve the utilization of mushrooms as medical functional mushrooms such as anti-tumor and anti-gram-positive bacteria, and can be fostered as a representative food in Korea. You will be able to lay a solid foundation.
도 1은 복령 된장의 제조단계를 도식화한 것이다.
도 2는 복령 된장 제조에 필요한 재료(고추가루, 찐 보리밥 및 복령 분말)를 나타낸 것이다.
도 3은 복령 된장이 첨가된 메주를 나타낸 것이다.
도 4는 메주 가루를 혼합하는 과정을 나타낸 것이다.
도 5는 복령 된장의 간을 소금으로 맞추는 과정을 나타낸 것이다.
도 6은 재료 혼합하여 복령 된장을 만드는 과정을 나타낸 것이다.
도 7은 질금물을 혼합하는 과정을 나타낸 것이다.
도 8은 복령 된장의 비율에 따라 재료를 혼합 과정을 나타낸 것이다.
도 9는 복령 된장 완성품을 나타낸 것이다.
도 10은 실험예 2의 세포 생존율 결과를 나타낸 것이다.
도 11은 실험예 2의 항암 활성 평가 결과를 나타낸 것이다.
도 12는 실험예 2의 IC50 평가 결과를 나타낸 것이다.Figure 1 schematically illustrates the manufacturing steps of Bokryeong soybean paste.
Figure 2 shows the ingredients (red pepper powder, steamed barley rice, and Bokryeong powder) required for manufacturing Bokryeong soybean paste.
Figure 3 shows meju with Bokryeong soybean paste added.
Figure 4 shows the process of mixing meju powder.
Figure 5 shows the process of adjusting the seasoning of Bokryeong soybean paste with salt.
Figure 6 shows the process of making Bokryeong soybean paste by mixing ingredients.
Figure 7 shows the process of mixing nitrogen.
Figure 8 shows the process of mixing ingredients according to the ratio of Bokryeong soybean paste.
Figure 9 shows the finished Bokryeong soybean paste product.
Figure 10 shows the cell viability results of Experimental Example 2.
Figure 11 shows the anticancer activity evaluation results of Experimental Example 2.
Figure 12 shows the IC 50 evaluation results of Experimental Example 2.
이하, 본 발명을 실시예 및 실험예에 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail through examples and experimental examples.
단, 하기 실시예 및 실험예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예 및 실험예에 한정되는 것은 아니다.However, the following examples and experimental examples only illustrate the present invention, and the content of the present invention is not limited to the following examples and experimental examples.
<실시예 1> 복령(Wolfi Poria cocos) 분말의 제조<Example 1> Preparation of Wolfi Poria cocos powder
복령 전통 된장 제조를 위해서는 본원에서 재배하고 수확한 복령 균핵을 사용하였으며, 복령 된장의 불순물을 제거하고 위생적으로 제조하기 위하여 복령 수피를 제거하고 3~5㎜이하로 얇은 두께로 자른 후 열풍건조기를 이용하여 70℃ 내외의 온도에서 6시간 이상 건조하여 수분함량이 3% 미만이 되도록 한 것을 사용하였다. To manufacture Bokryeong traditional soybean paste, we used Bokryeong sclerotia grown and harvested at our hospital. To remove impurities from Bokryeong soybean paste and produce it hygienically, we removed the Bokryeong bark, cut it into thin pieces of 3 to 5 mm or less, and used a hot air dryer. Therefore, it was dried at a temperature of around 70°C for more than 6 hours to have a moisture content of less than 3%.
<실시예 2> 질금물 제조과정<Example 2> Nitrogen manufacturing process
질금물(엿기름)은 물에 2시간 이내로 담가 두었다가 주물러서 질금물을 여과지(한천배)에 여과시켰으며, 여과된 질금물에 찐 보리밥을 넣고 75℃로 가열하여 65℃로 유지시키면서 6시간 동안 당화시켜 제조하였다. The algae (malt) was soaked in water for less than 2 hours, kneaded, and the algae was filtered through filter paper (agar vessel). Steamed barley was added to the filtered algae, heated to 75°C, and saccharified for 6 hours while maintained at 65°C. It was manufactured.
<실시예 3> 복령된장 제조<Example 3> Bokryeong soybean paste production
상기 실시예 2에서 제조한 질금물을 전체 중량대비 20중량부가 될 때까지 65℃로 달여주고, 이후 4℃ 내외로 식힌 후 메주가루, 찐보리밥, 소금 및 복령 분말을 하기 표 1의 배합비로 참가하여 혼합하였다. 혼합된 복령 된장은 20℃ 내외의 온도에서 숙성토록 함으로써 기능성 복령된장을 완성하였다. The salt water prepared in Example 2 was boiled at 65°C until it reached 20 parts by weight relative to the total weight, and then cooled to around 4°C, and then mixed with meju powder, steamed barley rice, salt, and Bokryeong powder in the mixing ratio shown in Table 1 below. and mixed. The mixed Bokryeong soybean paste was aged at a temperature of around 20℃ to complete functional Bokryeong soybean paste.
<실험예 1> LD50 수치와 임상증상<Experimental Example 1> LD 50 value and clinical symptoms
복령은 식품의약품안전처에서 식품의 부원료 목록에 등재되어 있어 원료 배합 시 50% 미만을 사용하고 원료를 혼합할 경우에도 5종류 이하만 혼합가능하다. 또한 혼합성분의 총량이 제품의 50 %미만(배합수 제외)이어야 한다. 그럼에도 불구하고 현실에서는 복령분말 및 복령추출물은 이 범주를 넘어서 많은 제품에서 활용이 되고 있다. 따라서 현재 시중에서 유통되고 있는 중국 및 한국 복령을 50% 에탄올을 용매로 하여 각각 추출하고(CPE, KPE)의 단회경구독성을 실시하여 안전성을 평가하였다. 본 실험에서는 오랫동안 식품 및 식품보조첨가제로 사용되어 온 점을 감안하여 최고 투여용량인 2,000 mg/kg으로 마우스에 대해 단회경구독성을 실시하였다. KPE와 CPE을 마우스에 경구투여 후 관찰기간 14일 동안 모든 시험군에서 시험기간 동안 시험물질에 의한 독성증상과 특이할 만한 임상증상도 나타나지 않았다. 시험 종료 후 생존동물의 검시하였다. KPE 그리고 CPE 투여군과 대조군(대조군은 복령 추출물은 투영하지 않은 것을 의미함) 모두 내부 장기는 육안 상 이상소견이 관찰되지 않았다. 이상의 결과를 종합하여 보면, KPE와 CPE를 마우스에 단회 경구투여 하였을 때 시험물질에 기인한 사망은 관찰되지 않았고 LD50 수치는 암·수 모두에서 2,000 mg/kg 이상이었다(표 2). Bokryeong is listed on the list of food supplementary ingredients by the Ministry of Food and Drug Safety, so less than 50% of raw materials are used when mixing raw materials, and even when mixing raw materials, only 5 types or less can be mixed. Additionally, the total amount of mixed ingredients must be less than 50% of the product (excluding mixing water). Nevertheless, in reality, Bokryeong powder and Bokryeong extract are used in many products beyond this category. Therefore, Chinese and Korean Bokryeong, currently available on the market, were each extracted using 50% ethanol as a solvent and single-dose oral toxicity tests (CPE and KPE) were performed to evaluate safety. In this experiment, single-dose oral toxicity was conducted on mice at the highest dose of 2,000 mg/kg, considering that it has been used as a food and food supplement additive for a long time. After oral administration of KPE and CPE to mice, no toxicity symptoms or unusual clinical symptoms due to the test substances were observed in all test groups during the 14-day observation period. After completion of the test, the surviving animals were autopsied. In both the KPE and CPE administered groups and the control group (the control group means that the Bokryeong extract was not projected), no abnormal findings were observed with the naked eye in the internal organs. Summarizing the above results, when KPE and CPE were administered once orally to mice, no death due to the test substance was observed, and the LD 50 level was more than 2,000 mg/kg in both males and females (Table 2).
값은 죽은 동물 수/총 동물 수로 표시된다(n=5) (백분율). 대조군a, 0.5% 카르복실메틸셀룰로오스-에틸 알코올-트윈 80 (v/v/v 8:1:1); CPEb, 50% 중국 복령 에탄올 추출물; KPEc, 50% 한국 복령 에탄올 추출물 Values are expressed as number of dead animals/total number of animals (n=5) (percentage). Control a , 0.5% carboxymethylcellulose-ethyl alcohol-Tween 80 (v/v/v 8:1:1); CPE b , 50% Chinese Fuling ethanol extract; KPE c , 50% Korean Bokryeong ethanol extract
<실험예 2> 항암활성시험<Experimental Example 2> Anticancer activity test
버섯류에서 가장 많이 보고되고 있는 것이 항암활성이다. 따라서 본 실험에서는 복령의 항암활성 비교를 위해 중국 및 한국 복령을 50% 에탄올을 용매로 하여 추출하고, 상기 추출물 각각을(CPE, KPE)의 농도에 따라(0, 1, 10, 100, 300 및 1000 μg/mL) 세포 생존율 및 항암 활성을 평가하였다. 항암세포주인 Sarcoma 180 세포주를 이용하여 CPE와 KPE의 항암활성시험을 평가하기 전에 세포독성을 KPE로 실시하였다. The most reported thing among mushrooms is their anticancer activity. Therefore, in this experiment, in order to compare the anti-cancer activity of Bokryeong, Chinese and Korean Bokryeong were extracted using 50% ethanol as a solvent, and each of the extracts (CPE, KPE) was mixed according to the concentration (0, 1, 10, 100, 300, and 1000 μg/mL) cell viability and anticancer activity were evaluated. Before evaluating the anticancer activity test of CPE and KPE using the Sarcoma 180 cell line, an anticancer cell line, cytotoxicity was performed with KPE.
그 결과 1~300 μg/mL에서 90% 이상의 생존율을 보여 세포독성이 없음을 확인하였지만 1,000 μg/mL에서는 통계적으로 유의성은 없지만 CPE는 79%, KPE는 77%의 세포의 생존율을 보였다(도 10). As a result, a survival rate of over 90% was shown at 1 to 300 μg/mL, confirming the absence of cytotoxicity. However, at 1,000 μg/mL, the cell survival rate was 79% for CPE and 77% for KPE, although not statistically significant (Figure 10 ).
CPE와 KPE의 항암활성은 1~300 μg/mL의 농도에서 실시하였다. 도 11에서 확인할 수 있는 것처럼 100 μg/mL에서 CPE와 KPE는 복령추출물을 투여하지 않은 대조군과 비교하여 약 36%, 34%의 생존율을 보여 64%와 66%의 암세포 성장 억제를 보였지만 통계적 유의성은 없었다. 하지만 CPE와 KPE의 300 μg/mL 농도에서는 KPE는 20%의 생존율로 80%의 성장억제를 보인 반면 CPE는 36%의 세포 생존율로 64%의 성정억제를 보여 KPE가 CPE보다 통계적으로 유의성 있는 암세포 성장 억제를 보였다(P<0.05). The anticancer activity of CPE and KPE was tested at concentrations ranging from 1 to 300 μg/mL. As can be seen in Figure 11, at 100 μg/mL, CPE and KPE showed survival rates of about 36% and 34% compared to the control group that did not administer Bokryeong extract, showing inhibition of cancer cell growth by 64% and 66%, but the statistical significance was not There wasn't. However, at a concentration of 300 μg/mL of CPE and KPE, KPE showed 80% growth inhibition with a 20% cell survival rate, while CPE showed 64% growth inhibition with a 36% cell survival rate, showing that KPE was a statistically more significant cancer cell inhibitor than CPE. Growth inhibition was shown ( P<0.05 ).
추가적으로 중국 및 한국 복령 중 1년생, 2년생을 50% 에탄올로 추출하여 항암활성을 비교한 결과, KPE의 IC50가 150 μg/mL로 CPE의 IC50인 175 μg/mL보다 뛰어난 항암효과를 보였지만 유의하지는 않았다(도 12). 하지만 2-LPE (IC50, 119 μg/mL), 1-LPE (IC50인 120 μg/mL), 2-FPE (IC50인 143 μg/mL) 그리고 1-FPE (IC50인 146 μg/mL)의 IC50로 CPE의 그것 보다 1.5배, 1.5배, 1.3배 그리고 1.2배 낮은 수치를 보여 모두 CPE보다 유의성 있는 항암활성을 보였다(P<0.05). Additionally, as a result of comparing the anticancer activity of 1-year and 2-year-old Chinese and Korean Bokryeong by extracting them with 50% ethanol, the IC 50 of KPE was 150 μg/mL, which showed a superior anticancer effect compared to the IC 50 of CPE of 175 μg/mL. It was not significant (Figure 12). However, 2-LPE (IC 50 , 119 μg/mL), 1-LPE (IC 50 , 120 μg/mL), 2-FPE (IC 50 , 143 μg/mL) and 1-FPE (IC 50 , 146 μg/mL) The IC 50 (mL) was 1.5 times, 1.5 times, 1.3 times, and 1.2 times lower than that of CPE, showing significant anticancer activity compared to CPE ( P<0.05 ).
<실험예 3> 복령 된장의 관능평가 <Experimental Example 3> Sensory evaluation of Bokryeong soybean paste
본 발명 복령된장을 완성한 후 시판중인 일반된장 A사와 비교하여 관능검사를 실시하였다. 관능검사는 일반인 30명을 선정하여 실시하였으며, 관능 평가 항목은 된장의 색, 향, 맛, 점도, 전체적인 기호도에 대하여 5점 척도법으로 평가하여 매우 나쁨1, 매우 좋음 5점으로 1점~5점의 범위에서 점수를 부여하여 선호도가 높을수록 높은 점수를 주도록 하였다. 실험결과 표 3에 나타낸 것과 같이 복령된장이 일반된장에 비하여 색도, 향, 점도, 질감, 전반적인 기호도 등에서 높거나 큰 차이가 없는 것으로 나타났다. After completing the Bokryeong soybean paste of the present invention, a sensory test was conducted in comparison with commercially available general soybean paste A. The sensory test was conducted on 30 selected members of the general public, and the sensory evaluation items were evaluated on a 5-point scale for the color, aroma, taste, viscosity, and overall preference of soybean paste, with 1 to 5, with 1 being very bad and 5 being very good. Scores were given in the range, so that the higher the preference, the higher the score. As shown in Table 3, the results of the experiment showed that Bokryeong soybean paste was not higher or had a significant difference in color, aroma, viscosity, texture, and overall preference compared to regular soybean paste.
Claims (11)
(2) 질금물 및 찐 보리밥을 혼합하는 단계; 및
(3) 복령 분말을 메주가루, 질금물 및 찐보리밥과 혼합한 후 소금을 첨가하여 혼합한 후 숙성시키는 단계;
를 포함하는 복령 된장의 제조방법으로서,
상기 복령의 균핵은 복령 수피를 제거하고, 3~5㎜의 크기로 자른 것이고,
상기 복령의 균핵은 70℃에서 6시간 이상 건조시켜 수분함량이 3% 미만이며,
상기 (1) 단계에서의 건조는 35~50℃에서 수행하고, 상기 건조된 복령 분말은 0.01~0.1㎜의 크기가 되도록 분쇄하고,
상기 (3) 단계는 18~25℃에서 숙성시키며,
상기 (3) 단계는 메주가루 25 중량부, 복령분말 10 중량부, 소금 20 중량부 및 질금물 20 중량부를 혼합하되, 상기 질금물은 물에 맥아를 2시간 이내로 담가 두었다가 주물러서 여과시킨 질금물에 찐보리밥 25 중량부를 넣고 75℃로 가열한 후 65℃로 식혀서 6시간 동안 당화시켜 제조하는 것을 특징으로 하는 복령 된장의 제조방법.(1) harvesting the sclerotia of Bokryeong, drying them, and pulverizing them into fine powder;
(2) mixing salt water and steamed barley rice; and
(3) mixing Bokryeong powder with meju powder, salt water, and steamed barley rice, adding salt, mixing, and then maturing;
As a manufacturing method of Bokryeong soybean paste comprising,
The sclerotia of the Bokryeong are obtained by removing the bark of the Bokryeong and cutting them into pieces of 3 to 5 mm,
The sclerotia of Bokryeong are dried at 70°C for more than 6 hours and have a moisture content of less than 3%,
Drying in step (1) is performed at 35 to 50°C, and the dried Bokryeong powder is ground to a size of 0.01 to 0.1 mm,
Step (3) is aged at 18 to 25°C,
In step (3), 25 parts by weight of meju powder, 10 parts by weight of Bokryeong powder, 20 parts by weight of salt, and 20 parts by weight of salt water are mixed, and the salt water is soaked in water for less than 2 hours, kneaded, and filtered. A method for producing Bokryeong soybean paste, characterized in that it is prepared by adding 25 parts by weight of steamed barley rice, heating it to 75°C, cooling it to 65°C, and saccharifying it for 6 hours.
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