KR20010008174A - Functional fermented soypaste - Google Patents
Functional fermented soypaste Download PDFInfo
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- KR20010008174A KR20010008174A KR1020000067302A KR20000067302A KR20010008174A KR 20010008174 A KR20010008174 A KR 20010008174A KR 1020000067302 A KR1020000067302 A KR 1020000067302A KR 20000067302 A KR20000067302 A KR 20000067302A KR 20010008174 A KR20010008174 A KR 20010008174A
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- chitosan
- chitin
- weight
- ssamjang
- molecular weight
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- 229920001661 Chitosan Polymers 0.000 claims abstract description 78
- 229920002101 Chitin Polymers 0.000 claims abstract description 42
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 21
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 19
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 9
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 9
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 3
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 3
- 229920002472 Starch Polymers 0.000 claims abstract description 3
- 235000004611 garlic Nutrition 0.000 claims abstract description 3
- 239000008159 sesame oil Substances 0.000 claims abstract description 3
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 3
- 235000019698 starch Nutrition 0.000 claims abstract description 3
- 239000008107 starch Substances 0.000 claims abstract description 3
- 235000020357 syrup Nutrition 0.000 claims abstract description 3
- 239000006188 syrup Substances 0.000 claims abstract description 3
- 244000294411 Mirabilis expansa Species 0.000 claims description 9
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 9
- 235000013536 miso Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 5
- 239000007791 liquid phase Substances 0.000 claims 1
- 206010020772 Hypertension Diseases 0.000 abstract description 8
- 208000035150 Hypercholesterolemia Diseases 0.000 abstract description 6
- 244000068988 Glycine max Species 0.000 abstract description 5
- 235000010469 Glycine max Nutrition 0.000 abstract description 5
- 239000007788 liquid Substances 0.000 abstract description 5
- 244000046052 Phaseolus vulgaris Species 0.000 abstract 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 3
- 229940023462 paste product Drugs 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 19
- 235000012000 cholesterol Nutrition 0.000 description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 235000019606 astringent taste Nutrition 0.000 description 4
- 239000003613 bile acid Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 108010023302 HDL Cholesterol Proteins 0.000 description 3
- 239000000460 chlorine Substances 0.000 description 3
- 229910052801 chlorine Inorganic materials 0.000 description 3
- -1 chlorine ions Chemical class 0.000 description 3
- 229920000642 polymer Polymers 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 241001149952 Amylomyces rouxii Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229950006780 n-acetylglucosamine Drugs 0.000 description 2
- 238000002255 vaccination Methods 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- DUKURNFHYQXCJG-UHFFFAOYSA-N Lewis A pentasaccharide Natural products OC1C(O)C(O)C(C)OC1OC1C(OC2C(C(O)C(O)C(CO)O2)O)C(NC(C)=O)C(OC2C(C(OC3C(OC(O)C(O)C3O)CO)OC(CO)C2O)O)OC1CO DUKURNFHYQXCJG-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OVRNDRQMDRJTHS-UHFFFAOYSA-N N-acelyl-D-glucosamine Natural products CC(=O)NC1C(O)OC(CO)C(O)C1O OVRNDRQMDRJTHS-UHFFFAOYSA-N 0.000 description 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N N-acetylglucosamine Natural products CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 239000012773 agricultural material Substances 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 239000012539 chromatography resin Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000001198 duodenum Anatomy 0.000 description 1
- 230000006862 enzymatic digestion Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002434 immunopotentiative effect Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000012770 industrial material Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000002861 polymer material Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000007420 reactivation Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 238000004065 wastewater treatment Methods 0.000 description 1
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
- A23L11/50—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
- A23L23/00—Soups; Sauces; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- 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
- A23V2250/28—Oligosaccharides
-
- 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
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 된장, 쌈장, 청국장에 저분자 키틴, 키토산, 키틴·키토산의 유도체, 또는 그 올리고당을 첨가하여 된장, 쌈장, 청국장의 보존성을 증가시키고 고혈압과 고콜레스테롤혈증 등을 예방할 수 있는 저분자 키틴, 키토산, 키틴·키토산의 유도체, 또는 그 올리고당이 포함된 기능성 된장, 쌈장, 청국장에 관한 것이다.The present invention is a low-molecular chitin, chitosan that can increase the preservation of the doenjang, ssamjang, Cheonggukjang, and prevent hypertension and hypercholesterolemia by adding low-molecular chitin, chitosan, chitin chitosan derivatives, or oligosaccharides thereof to doenjang, ssamjang, and cheonggukjang And functional miso, ssamjang, and cheongukjang containing chitin-chitosan derivatives or oligosaccharides thereof.
된장에 관련하여 등록된 특0136712(가용성 저분자 키토산 함유 된장의 제조방법)에서는 된장의 발효중에 Mucor rouxii를 접종하고, 키토산을 첨가하여 효소에 의해 가용성 저분자 키토산을 생성시킨후 숙성된 된장과 혼합하는 제조방법에 대하여 공지되어 있으나, 이 방법에 의해 만들어진 된장은 저분자 키토산의 함량을 많이 함유토록 하기위해선 Mucor rouxii접종으로 만들어진 코오지 배합량이 많아야 하므로 된장의 관능적 특성을 변화시킨다는 문제가 있다.In the case of specially registered doensi 036712 (Method for preparing soluble low molecular chitosan containing miso), inoculating Mucor rouxii during fermentation of soybean paste, adding chitosan to produce soluble low molecular chitosan by enzymes, and then mixing with aged miso It is known about the method, but the soybean paste prepared by this method has a problem of changing the organoleptic properties of the soybean paste because the amount of coozyme produced by Mucor rouxii inoculation should be large in order to contain a large amount of low molecular weight chitosan.
따라서 본 발명에서는 저분자 키틴, 키토산, 키틴·키토산의 유도체, 또는 그 올리고당을 된장, 청국장의 적정발효까지 시킨 후 첨가하여 고혈압과 고콜레스테롤혈증 등을 예방할 수 있게 하였다. 특히 키틴 및 키토산 올리고당은 체내 흡수가 고분자 키토산의 경우보다 쉽고, 기능성이 뛰어나다.Therefore, in the present invention, low-molecular chitin, chitosan, derivatives of chitin-chitosan, or oligosaccharides thereof may be added after proper fermentation of Doenjang and Cheonggukjang to prevent hypertension and hypercholesterolemia. In particular, chitin and chitosan oligosaccharides are easier to absorb in the body than polymer chitosan and have excellent functionality.
키틴은 식용으로 할 수 있는 게 또는 새우를 원료로 하여 묽은 수산화나트륨 용액으로 단백질을 제거시킨 후 이를 묽은 염산용액으로 칼슘을 제거시켜 얻어진 N-아세틸글루코사민의 폴리머이며 이를 다시 진한 수산화나트륨 수용액으로 탈아세틸화하여 얻어지는 것이 키토산이다. 키토올리고당은 아세틸글루코사민 또는 디아세틸글루코사민의 단당체로 2당 내지는 10당의 중합도를 가지는 단일 중합체로서 키틴, 키토산을 가수분해 또는 효소 분해하여 생성되는 것이다.Chitin is a polymer of N-acetylglucosamine obtained by removing protein with dilute sodium hydroxide solution by using crab or shrimp which can be eaten and then decalcifying it with concentrated sodium hydroxide solution. It is chitosan obtained by converting. Chitooligosaccharides are monosaccharides of acetylglucosamine or diacetylglucosamine, and are produced by hydrolysis or enzymatic digestion of chitin and chitosan as a single polymer having a degree of polymerization of 2 to 10 sugars.
키틴, 키토산은 공업용 재료로서 폐수처리제 혹은 중금속 흡착제, 생물공학적 재료로서 효소고정화용 담체, 크로마토그래피용 수지 및 기능성막, 농업용 재료로서 병충해 예방제, 의료용 재료로서 인공피부 등 대부분 고분자물질로서 이용되어 왔다. 그러나 최근 키틴, 키토산 및 그 유도체가 면역증강 및 부활작용에 의한 항암활성, 항균활성, 체내 콜레스테롤 개선작용 및 고혈압 억제작용 등 여러 가지 생리활성을 가지고 있다는 사실이 밝혀짐으로써 현재 생리기능성 신소재로서 연구개발이 활발히 진행되고 있다.Chitin and chitosan have been mostly used as polymer materials such as wastewater treatment agents or heavy metal adsorbents as industrial materials, enzyme fixation carriers as biological materials, chromatography resins and functional membranes, pest control agents as agricultural materials, and artificial skin as medical materials. However, it has been recently discovered that chitin, chitosan and its derivatives have various physiological activities such as anticancer activity, antibacterial activity, body cholesterol improvement effect and hypertension suppression by immunopotentiation and reactivation. This is actively going on.
키틴과 키토산을 동물에게 경구투여하여도 독성이 거의 없고 장내의 세균이 개선되며 염소이온이나 담즙산과 결합되어 이들을 체외로 배설시킴으로써 혈청 콜레스테롤 값을 저하시킴과 동시에 혈압강하 효과도 나타낸다. 키토산의 항균력을 조사한 연구결과 항균력이 높은 키토산의 분자량 범위는 10,000 내지 100,000이다.Oral administration of chitin and chitosan to animals produces little toxicity, intestinal bacteria are improved, and combined with chlorine ions or bile acids to excrete them in vitro to lower serum cholesterol and lower blood pressure. As a result of investigating the antibacterial activity of chitosan, the molecular weight range of chitosan with high antibacterial activity is 10,000 to 100,000.
또한 액상의 키토산은 분자량이 저하됨에 따라 고유의 떫은 맛이 감소한다. 또한 키틴, 키토산의 신맛과 끝에 나타나는 떫은 맛을 고려하여 생리적 기능이 있는 범위에서 최소한의 첨가로 식품의 맛을 저하시키지 않도록 함량을 조절할 필요가 있다.In addition, the liquid chitosan is reduced intrinsic astringency as the molecular weight is lowered. In addition, the sour taste of chitin and chitosan and the astringent taste appearing at the end need to adjust the content so as not to deteriorate the taste of food with minimal addition in the range of physiological functions.
또한 키토산은 콜레스테롤 개선작용을 하는데, 이는 콜레스테롤에서 만들어지는 담즙산이 지방의 소화를 위해 십이지장으로 분비되었을때 키토산의 유리 아미노기가 담즙산의 음이온 전하 부위인 카르복실기와 이온결합을 하여 담즙산의 재흡수를 방해하여 체내 콜레스테롤치를 감소시키는 작용을 한다. 이와 같은 원리로 고혈압의 원인물질이라고 알려진 염소이온과도 이온결합을 하여 염소이온의 흡수를 방해하여 고혈압을 예방하는 작용을 한다.In addition, chitosan improves cholesterol. When bile acids made from cholesterol are secreted into the duodenum for digestion of fat, the free amino group of chitosan ionizes carboxyl groups, which are anion charge sites of bile acids, thereby preventing the resorption of bile acids. It works by reducing cholesterol in the body. In this way, ions are also bonded to chlorine ions, which are known to be the cause of hypertension, to prevent the absorption of chlorine ions to prevent hypertension.
본 발명은 키토산의 상기에서 설명한 기능성을 첨가하기 위하여 저분자 키틴, 키토산, 키틴·키토산 유도체 또는 그 올리고당이 첨가된 된장, 쌈장, 청국장에 관한 것으로 액상 키토산을 사용할때는 강한 신맛과 끝에 나는 떫은맛을 줄일 수 있도록 분자량을 10,000 내지 100,000의 범위의 것을 첨가하거나 기능성을 더욱 강화시키기 위하여 올리고당을 혼합하여 사용하여야 하며 분말상 키틴, 키토산, 키틴·키토산 유도체 또는 그 올리고당을 사용할때는 함량을 10%정도까지는 혼합할 수 있으나, 맛과 색깔 등의 관능적 성질이 약화됨으로 이를 고려하여 첨가하려면 역시 함량을 과다히 책정할 수 없으며, 적절하게는 5%이하의 첨가가 바람직하다. 또한 저분자 키틴, 키토산, 키틴·키토산 유도체 또는 그 올리고당을 사용함으로써 염도가 높은 된장, 쌈장, 청국장 섭취에 따른 고혈압의 위험도를 낮출 수 있고 함께 섭취하는 식품중에 함유된 콜레스테롤의 흡수를 막아 고콜레스테롤혈증 예방효과를 가져올 수 있도록 하였다.The present invention relates to doenjang, ssamjang, and cheongukjang added with low molecular weight chitin, chitosan, chitin chitosan derivatives or oligosaccharides to add the above-described functionalities of chitosan, and when using liquid chitosan, strong sourness and astringent taste can be reduced. In order to add molecular weight in the range of 10,000 to 100,000 or to further enhance the functionality, oligosaccharides should be mixed and used, and powdered chitin, chitosan, chitin chitosan derivatives or oligosaccharides may be mixed up to 10%. In addition, the organoleptic properties such as taste and color are weakened, so that the content cannot be excessively set in consideration of this, and an addition of 5% or less is preferable. In addition, the use of low-molecular chitin, chitosan, chitin-chitosan derivatives, or oligosaccharides thereof can reduce the risk of high blood pressure due to high-salt doenjang, ssamjang, and cheonggukjang, and prevents the absorption of cholesterol in the foods consumed together to prevent hypercholesterolemia. It was able to bring effect.
액상의 키토산을 사용할때는 독특한 신맛과 끝에 나는 떫은 맛 때문에 된장, 쌈장, 청국장의 맛을 손상시켜 상품적 가치를 떨어뜨릴 염려가 있으므로 저분자 키토산을 사용해야하며, 분말상의 키토산을 사용할때는 관능적 기호도를 감소시키지 않는 범위인 10%이하의 용량으로 혼합하여야 하며 특히 5%이하의 혼합이 바람직하다.When using liquid chitosan, low molecular weight chitosan should be used because it may damage the taste of Doenjang, Ssamjang, and Cheonggukjang because of its unique sourness and astringent taste. It should be mixed at a capacity of less than 10%, which is not in the range, and preferably less than 5%.
따라서 상기의 키틴, 키토산, 키틴·키토산 유도체 또는 그 올리고당을 첨가한 것을 특징으로하는 된장, 쌈장, 청국장을 발명하게 되었다.Therefore, the present invention has been invented doenjang, ssamjang, cheonggukjang characterized by adding the chitin, chitosan, chitin chitosan derivatives or oligosaccharides thereof.
본 발명에서 사용한 저분자 키틴, 키토산, 키틴·키토산 유도체 또는 그 올리고당은 저분자 키틴, 키토산, 키틴·키토산 유도체의 경우 분자량이 10,000내지 100,000범위의 것을 사용하고 올리고당은 10,000이하의 것을 사용하되 30,000내지 70,000의 저분자 키틴, 키토산, 키틴·키토산 유도체와 1,000내지 5,000의 올리고당을 사용하는 것이 바람직하다.The low molecular weight chitin, chitosan, chitin chitosan derivatives or oligosaccharides thereof used in the present invention use low molecular weight chitin, chitosan, chitin chitosan derivatives in the range of molecular weights of 10,000 to 100,000 and oligosaccharides of less than 10,000 and 30,000 to 70,000 It is preferable to use low molecular weight chitin, chitosan, chitin chitosan derivatives and 1,000 to 5,000 oligosaccharides.
본 발명에서 사용한 저분자 키틴, 키토산, 키틴·키토산 유도체 또는 그 올리고당은 고추장과 비빔용 볶음고추장의 전체 배합량의 0.0001 내지 10.0중량%, 특히 0.01 내지 0.5%로 하는 것이 바람직하다.The low molecular weight chitin, chitosan, chitin chitosan derivatives or oligosaccharides thereof used in the present invention are preferably 0.0001 to 10.0% by weight, particularly 0.01 to 0.5%, based on the total amount of red pepper paste and roasted red pepper paste for bibim.
상기의 된장, 쌈장, 청국장의 장기 보존성을 예측하기 위하여 키토산을 시료로 하여 아래와 같은 방법으로 항균력을 측정하였다.In order to predict the long-term preservation of the doenjang, ssamjang, Cheonggukjang and the antibacterial activity was measured by the following method using chitosan as a sample.
실험균액에 시료를 250ppm, 350ppm, 500ppm으로 가한 후 멸균한 다음 25℃에서 24시간 배양 후 균수를 측정하였다. 그 결과는 표 1과 같다.Samples were added to the test bacterial solution at 250ppm, 350ppm, 500ppm and then sterilized, followed by incubation at 25 ° C. for 24 hours to determine the number of bacteria. The results are shown in Table 1.
①E. Coli IFO 3301, ② S. aureus①E. Coli IFO 3301, ② S. aureus
표 1에서 보는 바와 같이 실험에 사용한 저분자 키토산은 E. Coli IFO 3301과 S. aureus 균에 대해 강력한 항균작용이 있기 때문에 된장, 쌈장, 청국장의 장기보존성을 기대할 수 있다.As shown in Table 1, the low-molecular chitosan used in the experiment has strong antimicrobial activity against E. Coli IFO 3301 and S. aureus, so long-term preservation of doenjang, ssamjang, and cheonggukjang can be expected.
이하 본 발명을 설명하기 위해 실시예를 예시한다. 본 발명의 주요 구성물질인 저분자 키틴, 키토산, 키틴·키토산 유도체 또는 그 올리고당 등은 적어도 한 종류에서 두 종류 이상으로 선택될 수 있으며 본 발명의 주제물질과 각종의 첨가되는 재료, 제조방법, 주제물질의 첨가시기 등은 선택적으로 가감 내지는 응용 조정될 수 있다.Examples will be described below to illustrate the present invention. The low molecular weight chitin, chitosan, chitin chitosan derivatives or oligosaccharides thereof, which are the main constituents of the present invention, may be selected from at least one kind or two or more kinds, and the subject matter of the present invention and various added materials, preparation methods, and subject matters. The addition time and the like can be selectively adjusted or adjusted.
실시예 1Example 1
키토산 된장 :Chitosan Miso:
된장 80g 5% 저분자 키토산액 2g을 배합하여 키토산 고추장을 제조하였다.Chitosan red pepper paste was prepared by combining 2g of miso 80g 5% low molecular weight chitosan solution.
실시예 2Example 2
키토산 청국장 :Chitosan Cheonggukjang:
청국장 95g, 분말상 저분자 키토산 5g을 배합하여 키토산 청국장을 제조하였다.Chitosan Cheonggukjang was prepared by combining 95g of Cheonggukjang and 5g of powdery low molecular weight chitosan.
실시예 3Example 3
키토산 쌈장 :Chitosan Ssamjang:
된장 75g, 황물엿 5g, 고추장 20, 고추가루 5, 마늘 5g, 참깨가루 5g, 참기름 3g, 분말상 저분자 키토산 5g을 배합하여 키토산 쌈장을 제조하였다.Chitosan ssamjang was prepared by mixing 75g of soybean paste, 5g of yellow starch syrup, red pepper paste 20, red pepper powder 5, garlic 5g, sesame powder 5g, sesame oil 3g, and 5g powdered low molecular weight chitosan.
실시예 4Example 4
상기 키토산 된장, 쌈장, 청국장의 기능성을 예측하기 위하여 키토산을 매일 섭취시켜 아래와 같은 방법으로 고콜레스테롤혈증 예방효과를 측정하였다.In order to predict the functionality of the chitosan miso, ssamjang, cheonggukjang daily chitosan was ingested to measure the effect of preventing hypercholesterolemia in the following manner.
분자량 50,000의 키토산을 5명에게 0.5g/체중kg을 1주일간 매일섭취시키고, 실험전 후 혈중의 총콜레스테롤값과 HDL-콜레스테롤 값을 측정하였다. 그 결과는 표 2와 같다.Chitosan with a molecular weight of 50,000 was ingested 0.5 g / kg body weight daily for five weeks, and the total cholesterol value and HDL-cholesterol value were measured before and after the experiment. The results are shown in Table 2.
표2에서 보는 바와 같이 상기 실시예 1에 따라 키토산을 섭취하기 전과 후의 총콜레스테롤값은 별차이가 없으나, HDL-콜레스테롤값은 유의적으로 증가하였다. 이를 볼때 본 발명에서 사용한 저분자 키토산은 콜레스테롤 저하효과가 있는 것으로 나타났다.As shown in Table 2, the total cholesterol value before and after ingesting chitosan was not significantly different according to Example 1, but the HDL-cholesterol value was significantly increased. In view of this, the low molecular weight chitosan used in the present invention was shown to have a cholesterol lowering effect.
본발명은 된장, 쌈장, 청국장의 유통기한을 연장시켜 줄 수 있고, 고콜레스테롤혈증과 고혈압 등을 예방하여 기능성을 강화시켜줄 수 있다.The present invention can extend the shelf life of doenjang, ssamjang, Cheonggukjang, and can prevent hypercholesterolemia and hypertension, etc. to enhance the functionality.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020046272A (en) * | 2002-05-03 | 2002-06-20 | 이원희 | Soybean paste comprising chito oligosaccharide |
| KR20040018060A (en) * | 2002-08-24 | 2004-03-02 | 박정이 | Manufacturing method of powdered soybean paste using onion and garlic |
| KR100479702B1 (en) * | 2002-07-31 | 2005-03-30 | 한국식품연구원 | Deterioration protective hot pepper-soybean paste, soybean paste and soy sauce |
| KR101313799B1 (en) * | 2012-12-24 | 2013-10-15 | 강순옥 | Method for producing mixed soybean paste for stew and mixed soybean paste for stew produced by the same method |
-
2000
- 2000-11-14 KR KR1020000067302A patent/KR20010008174A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020046272A (en) * | 2002-05-03 | 2002-06-20 | 이원희 | Soybean paste comprising chito oligosaccharide |
| KR100479702B1 (en) * | 2002-07-31 | 2005-03-30 | 한국식품연구원 | Deterioration protective hot pepper-soybean paste, soybean paste and soy sauce |
| KR20040018060A (en) * | 2002-08-24 | 2004-03-02 | 박정이 | Manufacturing method of powdered soybean paste using onion and garlic |
| KR101313799B1 (en) * | 2012-12-24 | 2013-10-15 | 강순옥 | Method for producing mixed soybean paste for stew and mixed soybean paste for stew produced by the same method |
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