KR102645420B1 - Functional Bokryeing(Wolfi Poriacocos) Makjang and Manufacturing Method thereof - Google Patents
Functional Bokryeing(Wolfi Poriacocos) Makjang and Manufacturing Method thereof Download PDFInfo
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- KR102645420B1 KR102645420B1 KR1020210018451A KR20210018451A KR102645420B1 KR 102645420 B1 KR102645420 B1 KR 102645420B1 KR 1020210018451 A KR1020210018451 A KR 1020210018451A KR 20210018451 A KR20210018451 A KR 20210018451A KR 102645420 B1 KR102645420 B1 KR 102645420B1
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- 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
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- 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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- 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
- A23V2250/20—Natural extracts
- 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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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
본 발명은 복령(Wolfi Poriacocos)이 첨가된 항암 및 항산화 기능성 막장 및 그 제조방법에 관한 것이다. 복령 막장은 전통적인 방법에 의한 전통막장의 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 항산화 효과의 물질을 함유하고 있다. 이러한 복령의 기능성 물질이 함유된 기능성 막장을 제공 할 수 있다. 또한 복령막장의 효율적인 제조방법을 통하여 대량생산이 가능해짐으로써 현대인에게 건강성을 높을 수 있을 뿐만 아니라 지역적으로 특화된 복령 막장 산업육성으로 농가소득을 창출할 수 있을 것이다.The present invention relates to an anti-cancer and antioxidant functional makjang containing Wolfi Poriacocos and a method for manufacturing the same. In addition to the characteristics of traditional makjang made by traditional methods, Bokryeong makjang contains ingredients such as antitumor immunity, anti-gram positive bacteria (echinomycin), beta glucan, saponin, anticancer 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 makjang containing these functional substances. In addition, mass production of Bokryeong makjang is possible through an efficient manufacturing method, which will not only improve the health of modern people, but also generate income for farm households by fostering the regionally specialized Bokryeong makjang industry.
Description
본 발명은 복령(Wolfi Poriacocos)의 항암 및 항산화 기능성이 포함된 전통 막장 및 그 제조방법에 관한 것이다.The present invention relates to a traditional makjang containing anti-cancer and antioxidant properties of Wolfi Poriacocos and a method of manufacturing the same.
막장은 한국의 전통적 기호식품으로 메주 가루에 밀, 멥쌀, 보리 등의 전분질을 넣고 소금을 넣어 20~30일 동안 숙성시켜 먹는 식품이다. 고추장, 된장과는 달리 막 담가 먹는다고 하여 막장이라고 하며, 대표적 음식 첨가물로는 쌈장, 국 및 찌개류에 넣어 풍미를 넣는다. Makjang is a traditional Korean food that is made by adding starch such as wheat, non-glutinous rice, and barley to meju powder, adding salt, and aging it for 20 to 30 days. Unlike red pepper paste and soybean paste, it is called makjang because it is eaten by soaking it. Representative food additives include ssamjang, soup, and stews to add flavor.
막장에 대한 연구는 지속적으로 추진되어 왔으며, 특히 항암 및 다이어트에 뛰어난 효능을 가지고 있는 것으로 나타났다. 그러나 섭취 시 맛이 뛰어나지 않아(풍미작용)식품으로 널리 응용될 수 있는 단점을 가지고 있었다. 그러나 복령을 첨가하여 제조한 전통 막장은 이러한 단점을 보완하고 보다 우수한 기능성 식품으로 보급할 수 있는 기반을 마련하였다. Research on makjang has been continuously pursued, and it has been shown to have excellent anti-cancer and diet efficacy. However, it had the disadvantage of not being widely applicable as a food as it did not taste great when consumed (flavor effect). However, traditional makjang made by adding bokryeong compensated for these shortcomings and laid the foundation for dissemination as a better functional food.
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, 구멍버섯속에 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 Aquila, family Agaridae, and genus Mushroom. 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 복령막장 제조기술을 정립하고자 하였다. 여가시간의 증대 및 건강에 대한 욕구도 날로 증가하고 있는 추세이다. 그러나 이러한 산업 환경의 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 잣 구과를 포함한 복령 막걸리 제조기술을 정립하여 산업화 시키는 연구가 필요한 실정이며, 특히 기호식품으로서의 전통 막장제조를 통한 산업화가 필요한 실정이다. Accordingly, in order to industrialize Bokryeong, which has excellent medicinal properties, we attempted to establish the traditional Bokryeong makjang 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. Bokryeong is reported to contain a large amount of excellent anti-cancer ingredients such as antitumor immunity and anti-gram positive bacteria (echinomycin). Therefore, in order to use 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 nut conifers. In particular, industrialization through the production of traditional makjang as a favorite food is necessary.
상기와 같은 문제점을 해결하기 위해 본 발명은 복령의 기능성 물질이 함유된 복령막장 및 이의 제조방법을 제공하고자 한다. In order to solve the above problems, the present invention seeks to provide Bokryeong makjang containing the functional material of Bokryeong and a manufacturing method thereof.
또한, 복령막장의 효율적인 제조방법을 통하여 대량생산이 가능해짐으로써 복령 재배 농가 및 지역특산품을 통한 산업화 방안을 강구하고자 하였다.In addition, as mass production of Bokryeong makjang 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 막장 및 그 제조방법을 제공한다.In order to achieve the above object, the present invention provides an anti-cancer and antioxidant functional makjang to which Wolfi Poriacocos is added, and a method for manufacturing the same.
상기 복령이 첨가된 막장의 제조방법은 하기의 단계를 포함한다;The manufacturing method of makjang 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) 복령 막장의 재료를 혼합하는 단계; 및(2) mixing the ingredients of Bokryeong Makjang; and
(3) 재료가 혼합된 복령 막장을 숙성시키는 단계.(3) The step of maturing Bokryeong Makjang with mixed ingredients.
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 복령 막장 제조에 필요한 재료를 혼합하는 단계이다. 구체적으로는 전체 조성물 중량 대비 고추 또는 고추씨 1 내지 10 중량부, 바람직하게는 6 중량부, 메주가루 20 내지 30 중량부, 바람직하게는 21 중량부, 복령분말 10 내지 20 중량부, 바람직하게는 15.5 중량부, 소금 20 내지 30 중량부, 바람직하게는 20 내지 25 중량부, 보리쌀 15 내지 25 중량부, 바람직하게는 20 중량부를 포함하여 혼합할 수 있다.Step (2) is a step of mixing the ingredients necessary for manufacturing Bokryeong makjang. Specifically, 1 to 10 parts by weight of red pepper or red pepper seeds, preferably 6 parts by weight, 20 to 30 parts by weight of meju powder, preferably 21 parts by weight, and 10 to 20 parts by weight of bokryeong powder, preferably 15.5 parts by weight, relative to the total weight of the composition. parts by weight, 20 to 30 parts by weight of salt, preferably 20 to 25 parts by weight, and 15 to 25 parts by weight of barley rice, preferably 20 parts by weight.
상기 재료에 질금물이 추가적으로 더 포함될 수 있다. 질금(맥아)물은 맥아를 물에 1.5 내지 2.5시간 담가 두었다가 주물러서 질금물을 여과지에 여과시키고, 여과된 질금물에 찹쌀 또는 찹쌀가루를 넣고 70 내지 80℃, 바람직하게는 75℃로 가열하고, 이후 60 내지 70℃, 바람직하게는 65℃로 유지시키면서 4 내지 6시간, 바람직하게는 5시간 동안 당화시켜 제조할 수 있다. 제조된 질금물은 전체 중량 대비 10 내지 2중량부, 바람직하게는 15 중량부가 될 때까지 달여주고, 이때 달임 온도는 60 내지 70℃, 바람직하게는 65℃일 수 있다. Nitrogens may additionally be included in the above materials. For the malt water, soak the malt in water for 1.5 to 2.5 hours, knead it, filter the malt water through filter paper, add glutinous rice or glutinous rice powder to the filtered malt water, and heat it to 70 to 80°C, preferably 75°C, It can then be prepared by saccharification for 4 to 6 hours, preferably 5 hours, while maintaining the temperature at 60 to 70°C, preferably 65°C. The prepared nitrate is boiled until it reaches 10 to 2 parts by weight, preferably 15 parts by weight, relative to the total weight, and the boiling temperature at this time may be 60 to 70°C, preferably 65°C.
상기 (3) 단계는 (1) 단계에 의해 제조된 복령 분말과 (2) 단계에서 제조된 복령막장을 혼합하여 숙성시키는 단계로, 상기 숙성은 제한되는 것은 아니지만, 바람직하게는 15~25℃, 바람직하게는 18~22℃에서 숙성시킬 수 있다. 상기 온도보다 낮은 경우 숙성이 잘 되지 않을 수 있고, 상기 온도보다 높은 경우, 과숙성되어 부패할 우려가 있다.The step (3) is a step of mixing and maturing the Bokryeong powder prepared in step (1) and the Bokryeong makjang prepared in step (2). The maturation is not limited, but is preferably at 15 to 25°C. Preferably, it can be aged at 18 to 22°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 막장을 제공할 수 있을 뿐만 아니라, 상기 막장을 포함하는 식품 조성물 또는 건강기능성 식품 조성물을 제공한다.In addition, the present invention not only provides Bokryeong makjang prepared by the above method, but also provides a food composition or health functional food composition containing the makjang.
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 liquid 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 막장 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 the present invention is to establish Bokryeong Makjang manufacturing technology to secure new income resources for farmers, improve the utilization of medical functional mushrooms such as anti-tumor and anti-gram-positive bacteria, and to foster them as a representative food in Korea. You will be able to lay a solid foundation.
도 1은 복령 막장의 제조단계를 도식화한 것이다.
도 2는 복령 막장 제조에 필요한 재료 준비 과정을 나타낸 것이다.
도 3은 복령 막장이 첨가된 메주를 나타낸 것이다.
도 4는 메주 가루를 혼합하는 과정을 나타낸 것이다.
도 5는 고추씨를 혼합하는 과정을 나타낸 것이다.
도 6은 복령 막장의 간을 소금으로 맞추는 과정을 나타낸 것이다.
도 7은 재료 혼합하여 복령 막장을 만드는 과정을 나타낸 것이다.
도 8은 복령 막장의 비율에 따라 재료를 혼합 과정을 나타낸 것이다.
도 9는 복령 막장 완성품을 나타낸 것이다.
도 10은 실험예 4의 DPPH 라디컬 소거능에 의한 항산화 활성 비교 결과를 나타낸 것이다.
도 11은 실험예 5의 세포 생존율 평가 결과를 나타낸 것이다.
도 12는 실험예 5의 항암 활성 평가 결과를 나타낸 것이다.
도 13은 실험예 5의 IC50 평가 결과를 나타낸 것이다.Figure 1 schematically illustrates the manufacturing steps of Bokryeong Makjang.
Figure 2 shows the material preparation process required for manufacturing Bokryeong makjang.
Figure 3 shows meju with Bokryeong makjang added.
Figure 4 shows the process of mixing meju powder.
Figure 5 shows the process of mixing pepper seeds.
Figure 6 shows the process of adjusting the seasoning of Bokryeong Makjang with salt.
Figure 7 shows the process of making Bokryeong Makjang by mixing ingredients.
Figure 8 shows the process of mixing ingredients according to the ratio of Bokryeong Makjang.
Figure 9 shows the finished product of Bokryeong Makjang.
Figure 10 shows the results of comparing antioxidant activity by DPPH radical scavenging ability in Experimental Example 4.
Figure 11 shows the cell viability evaluation results of Experimental Example 5.
Figure 12 shows the anticancer activity evaluation results of Experimental Example 5.
Figure 13 shows the IC 50 evaluation results of Experimental Example 5.
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 막장 제조를 위해서는 본원에서 재배하고 수확한 복령 균핵을 사용하였으며, 복령 막장의 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 makjang, we used Bokryeong sclerotia grown and harvested at our hospital. To remove impurities from Bokryeong makjang and produce it hygienically, the bark of Bokryeong was removed, cut into thin pieces of 3 to 5 mm or less, and then 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
질금(엿기름)물은 물에 2시간 이내로 담가 두었다가 주물러서 질금물을 여과지에 여과시켰으며, 여과된 질금물에 찹쌀가루를 넣고 75℃로 가열하여 65℃로 유지시키면서 5시간 동안 당화시켜 제조하였다. The malt water was soaked in water for less than 2 hours, kneaded, and filtered through filter paper. It was prepared by adding glutinous rice flour to the filtered water, heating it to 75°C, and saccharifying it for 5 hours while maintaining the temperature at 65°C.
<실시예 3> 복령막장 제조<Example 3> Manufacturing Bokryeong Makjang
상기 실시예 2에서와 같이 질금물 전체 중량대비 15%가 될 때까지 65℃로 달여주고, 이후 4℃ 내외로 식힌 후 메주가루, 고추씨, 소금, 보리쌀 및 복령 분말을 참가하여 혼합한다. 혼합된 복령 막장은 18~22℃ 내외의 온도에서 숙성토록 함으로써 기능성 복령막장을 완성하였다. As in Example 2, the salt water is boiled at 65°C until it reaches 15% of the total weight, and then cooled to around 4°C and mixed with meju powder, red pepper seeds, salt, barley rice, and Bokryeong powder. The mixed Bokryeong Makjang was aged at a temperature of around 18~22℃ to complete the functional Bokryeong Makjang.
<실험예 1> 복령 원소 분석<Experimental Example 1> Bokryeong elemental analysis
본 실험에서 얻은 성분 함량은 oxyzen 46~48%로 가장 많이 포함 하고 있었고 다음으로 38~39%의 carbon, 6.05~6.1% Hydrogen, 0.17~0.21% Nitrogen으로 나타났다. 그리고 3가지 복령 모두에서 sulphur 성분은 발견되지 않았다(표 2). The ingredient content obtained in this experiment contained the largest amount of oxyzen at 46-48%, followed by carbon at 38-39%, hydrogen at 6.05-6.1%, and nitrogen at 0.17-0.21%. And sulphur components were not found in all three types of Bokryeong (Table 2).
* 경상도, 전라도는 비교대상으로 실험<실험예 2> 가스크로마토그래프-질량 (Gas chromatograph-Mass spectrometry(GC/MS)) 분석* Gyeongsang-do and Jeolla-do are subjects of comparison. <Experimental Example 2> Gas chromatograph-Mass spectrometry (GC/MS) analysis
복령에 대한 생리활성 성분을 비교하기 위하여 50% 에탄올 추출을 실시하였다. GC-MS로 분석한 결과(표 3, 표 4) 모든 시료에서 oleic acid계열의 9-octadecenoic acid 성분이 확인 되었다. Oleic acid는 항염작용, 항균작용 및 암세포 성장억제 효과가 있는 것으로 알려져 있다. 특히 강원도 복령 추출액에서 50%로 가장 높은 함량을 나타내었고, 경상도 복령에서 16.4%, 전라도 복령에서 15.22% 함량을 보였다. 경상도를 제외한 강원도, 전라도 복령 추출액에서 Linoleic acid 계열의 9,12-octadecenoic acid와 palmitic acid계열의 지방산 5-Hydroxymethylfurfural 성분이 확인되었다. 표 4는 복령 추출물에서 확인된 식물-성분의 활성도를 나타낸다.To compare the bioactive components of Bokryeong, 50% ethanol extraction was performed. Results analyzed by GC-MS (Table 3, Table 4) The oleic acid-based 9-octadecenoic acid component was confirmed in all samples. Oleic acid is known to have anti-inflammatory, antibacterial, and cancer cell growth inhibitory effects. In particular, the extract from Bokryeong in Gangwon-do showed the highest content at 50%, followed by 16.4% in Bokryeong in Gyeongsang-do and 15.22% in Bokryeong in Jeolla-do. Linoleic acid-based 9,12-octadecenoic acid and palmitic acid-based fatty acid 5-Hydroxymethylfurfural were confirmed in Bokryeong extracts from Gangwon-do and Jeolla-do, excluding Gyeongsang-do. Table 4 shows the activity of plant-ingredients identified in the Bokryeong extract.
<실험예 3> LD50 수치와 임상증상<Experimental Example 3> 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 abnormalities 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 male and female animals (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 4> DPPH 라디컬 소거능에 의한 항산화 활성 비교<Experimental Example 4> Comparison of antioxidant activity by DPPH radical scavenging ability
생물학적 시험에 대한 복령재배방식, 복령 채취 시기별, 복령 재배별, 그리고 국내산과 수입산 항산화활성 비교하였다. 그림1에서 보여주는 것처럼 지역별로 항산화 활성을 비교시에는 강원도 복령이 항산화 활성이 제일 높았다(도 10).For biological tests, the cultivation method of Bokryeong, harvesting time, cultivation, and antioxidant activity of domestic and imported products were compared. As shown in Figure 1, when comparing antioxidant activity by region, Bokryeong, Gangwon-do had the highest antioxidant activity (Figure 10).
<실험예 5> 항암 활성 시험<Experimental Example 5> 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 activity among mushrooms is anticancer activity. Therefore, in this experiment, in order to compare the anticancer activity of Bokryeong, Chinese and Korean Bokryeong were extracted using 50% ethanol as a solvent, and each of the extracts (CPE, KPE) was dissolved 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 11). 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, although not statistically significant, the cell survival rate was 79% for CPE and 77% for KPE (Figure 11 ).
CPE와 KPE의 항암활성은 1~300 μg/mL의 농도에서 실시를 하였다. 도 12에서 확인할 수 있는 것처럼 100 μg/mL에서 CPE와 KPE는 복령 추출물을 처리하지 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 of 1 to 300 μg/mL. As can be seen in Figure 12, at 100 μg/mL, CPE and KPE showed a survival rate of about 36% and 34% compared to the control group that was not treated with Bokryeong extract and showed inhibition of cancer cell growth of 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 13). 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 13). 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 6> 복령 막장의 관능평가 <Experimental Example 6> Sensory evaluation of Bokryeong Makjang
본 발명 복령막장을 완성한 후 시판중인 일반막장 A사와 비교하여 관능검사를 실시하였다. 관능검사는 일반인 30명을 선정하여 실시하였으며, 관능 평가 항목은 막장의 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 복령막장이 일반막장에 비하여 색도, 향, 점도, 질감, 전반적인 기호도 등에서 높거나 큰 차이가 없는 것으로 나타났다.After completing the Bokryeong makjang of the present invention, a sensory test was conducted in comparison with commercially available general makjang 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 the makjang, with 1 to 5 being very bad, 1 being very good, 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 Makjang had no higher or significant differences in color, aroma, viscosity, texture, and overall preference compared to regular Makjang.
Claims (11)
(2) 복령 막장의 재료를 혼합하는 단계; 및
(3) 재료가 혼합된 복령 막장을 숙성시키는 단계;
를 포함하는 복령 막장의 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 (2) 단계는 고추 또는 고추씨 6 중량부, 메주가루 21 중량부, 복령분말 15.5 중량부, 소금 22.5 중량부, 보리쌀 20 중량부 및 질금물 15 중량부를 혼합하되, 상기 질금물은 맥아를 물에 2시간 이내로 담가 두었다가 주물러서 여과시킨 질금물에 찹쌀가루를 넣고 75℃로 가열한 후 65℃로 식혀서 5시간 동안 당화시켜 제조하며,
상기 (3) 단계는 18~22℃에서 숙성시키는 것을 특징으로 하는 복령 막장의 제조방법.(1) harvesting the sclerotia of Bokryeong, drying them, and pulverizing them into fine powder;
(2) mixing the ingredients of Bokryeong Makjang; and
(3) Aging Bokryeong Makjang with mixed ingredients;
As a manufacturing method of Bokryeong Makjang 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,
In step (2), 6 parts by weight of red pepper or red pepper seeds, 21 parts by weight of meju powder, 15.5 parts by weight of Bokryeong powder, 22.5 parts by weight of salt, 20 parts by weight of barley rice, and 15 parts by weight of saltwater are mixed, and the saltwater is mixed with malt water. It is prepared by soaking it for less than 2 hours, kneading it, adding glutinous rice powder to the filtered salt water, heating it to 75℃, cooling it to 65℃, and saccharifying it for 5 hours.
Step (3) is a method of producing Bokryeong makjang, characterized in that it is aged at 18 to 22 ° C.
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