KR20030012560A - Functional soybean milk and method for preparing thereof - Google Patents

Abstract

PURPOSE: A process for preparing soybean milk including an egg yolk containing immunoglobulins(IgY) against Helicobacter pylori is provided. The prepared functional soybean milk has an excellent taste and physical properties, and at the same time effectively prevents gastrointestinal diseases such as gastritis, peptic ulcers, duodenal ulcers, stomach cancer and the like. CONSTITUTION: Steeped soybeans are ground, heated and cooled to produce soybean milk. The soybean milk is mixed with 1 to 5% by weight of egg yolk based on the total weight of the soybean milk, sterilized at 60 to 70deg.C for 5 to 60min and cooled.

Description

Functional Soymilk and its manufacturing method {FUNCTIONAL SOYBEAN MILK AND METHOD FOR PREPARING THEREOF}

The present invention relates to a functional soymilk and a method for producing the same, and more particularly, to a functional soymilk including an egg yolk solution containing an immune antibody (IgY) against Helicobacter pylori .

Helicobacter pylori is a spiral gram-negative bacterium that survives in human gastric mucosa. Helicobacter pylori, which colonizes the gastric mucosa, causes inflammation of the gastric mucosa, causing gastric ulcer and duodenal ulcer. Helicobacter pylori is a globally recognized pathogen that was officially recognized by the World Health Organization (IARC) in 1994 as the Group 1 carcinogen, a definite carcinogen that causes cancer in humans.

Currently, a method of treating gastric ulcers and duodenal ulcers is generally performed by combining a antacid for blocking H-pump, a protein secreting gastric acid, and two or three antibiotics for suppressing Helicobacter pylori. The above method has a problem that the effect of treatment is high as 80-90%, while the possibility of recurrence is high and in particular, the use of antibiotics causes damage to the normal cells of the stomach and causes various side effects.

Therefore, in order to solve the above problems, studies have been conducted on factors having a function of inhibiting Helicobacter Philophyll by replacing antibiotics.

Recently, studies have been actively conducted using an antibody against Helicobacter pylori injected into a laying hen to use an antibody transferred from the antigen to egg yolk as an active ingredient. In particular, only IgG in immunoglobulin is present in egg yolk, and this antibody is called IgY (immunoglobulin yolk) because it is derived from yolk, and IgY antibody is known as a very good polyclonal antibody.

Japanese Patent Application Laid-Open No. 4-275232 describes Helicobacter pylori cell lysate as a food for preventing gastritis, gastric ulcer and duodenal ulcer using an immune antibody generated as an antigen. This suggests an easy and consistent way to control Helicobacter pylori eradication in everyday life rather than as an antibiotic treatment. However, the above technique has a problem in that the Helicobacter Philolyli antibody is destroyed during the food manufacturing process.

Therefore, a simple food intake can not only suppress the stomach disease caused by Helicobacter Philophyll, but also studies on food and manufacturing methods that can preserve the immune antibodies to Helicobacter Philosophy as it is during the food manufacturing process.

Therefore, an object of the present invention is to provide a functional soy milk that can easily prevent gastric diseases such as gastritis, gastric ulcer, duodenal ulcer, gastric cancer due to Helicobacter Philophyll in daily life.

In addition, another object of the present invention is to provide a functional soy milk that can prevent gastric diseases caused by Helicobacter Philosophy by preventing the destruction or denaturation of immune antibodies by heat during the food manufacturing process.

In order to achieve the above object, the present invention provides a functional soy milk comprising an egg yolk solution containing an immune antibody (IgY) against Helicobacter pyrori .

In addition, the present invention is pulverized and soybeans soaked in water, filtered, and then filtered to prepare a cooling soybean stock solution, and added to this soybean stock solution, egg yolk solution containing Helicobacter Philoly (IgY) mixed, then sterilized Provided is a method for preparing functional soymilk prepared by cooling.

Hereinafter, the present invention will be described in detail.

Soy milk is a beverage in which soluble substances are extracted with hot water such as protein of soybean, and contains 90% water, 3.0-3.6% protein and 2.0-3.3% lipid as main components. Proteins are glycinin and albumin, which are soluble in water and hot water. Protein and lipids are similar to milk and are consumed as a substitute for milk.

Soy milk is a by-product of the tofu manufacturing process. Soybeans contain essential amino acids, such as tryptophan, glutamic acid and lysine, which are absorbed by the body to function as growth and development, metabolism, and prevention of adult diseases, and have essential nutrients essential for life support. In addition, since the lipid contained in soybean is unsaturated fatty acid, it is not related to the rise in cholesterol level, so it is an excellent food as a nutrient or preventive nutrient for patients with circulatory diseases such as hypertension and arteriosclerosis.

Soybeans have recently been reported to have excellent efficacy in reducing the risk of menopausal symptoms such as heart disease, osteoporosis, and hot flashes in postmenopausal women, and isoflavones, a type of soy protein, reduce the risk of breast cancer. It has been reported to be effective in protecting brain function.

The present invention is to provide a functional soy milk comprising an egg yolk solution containing an immune antibody (IgY) against Helicobacter pylori. The yolk solution in the functional soymilk of the present invention is preferably contained in 1 to 5% by weight.

The yolk solution is prepared by the antigen from Helicobacter Philophyllum cells; Injecting a vaccine comprising the antigen into a laying hen to prepare an immune egg containing a Helicobacter pylori antibody; Separating egg yolk and egg white from the immune eggs; And after the sterilized egg yolk sterilization process is prepared through the step of producing a yolk solution containing auto-digested immune antibody.

In addition, the yolk solution may be one obtained from an egg, preferably one obtained from an egg.

Helicobacter pylori cells used in the preparation of the antigen may be a strain cultured using a deposited strain or isolated from gastric cancer patients. The cultured cells can be obtained by centrifugation or the like Helicobacter pylori antigen.

The vaccine containing the obtained antigen is inoculated into a laying hen, and then the anti-Helicobacter pilori antibody titer is measured to collect immune eggs having sufficiently increased antibody titers. Vaccination may also be inoculated with an appropriate adjuvant. As a method for measuring antibody titers, a micro titer method such as ELISA may be used.

When manufacturing soymilk containing immune antibodies (IgY) that inhibit Helicobacter pylori, egg odors of egg yolk should be removed and heat coagulation of egg components in the post-treatment heat sterilization process should be prevented. In addition, the immune antibodies contained in egg yolk should not be destroyed. In the present invention, after separating the egg yolk by spawning the immune eggs, it is treated with sugar to increase the efficiency of self-extinguishing.

In the sweetening process, it is preferable to add 10 to 50% by weight of sugar based on the weight of the yolk solution. In addition, the self-extinguishing process is preferably carried out under a stirring condition of 6 to 12 hours at a temperature of 40 to 60 ℃.

Egg odor can be removed through the self-extinguishing process, and the efficiency can be further increased by adding a sweetening treatment thereto.

The yolk solution is the main raw material of the functional soy milk of the present invention, the savory taste and nutrition of eggs in harmony with the taste of soybean has an excellent effect on the overall taste, flavor, physical properties.

Functional soy milk of the present invention has an excellent effect that can be easily prevented gastric diseases such as gastritis, gastric ulcer, duodenal ulcer, stomach cancer simply by food intake.

Method for producing a functional soy milk of the present invention comprising a yolk solution containing an immune antibody against the Helicobacter pylori prepared as described above is as follows.

First, the soybeans soaked in water are crushed and heated, and then filtered and cooled to prepare a soybean stock solution. The soybean stock solution is added with yolk solution containing an antibody against Helicobacter pylori (IgY), mixed, sterilized and cooled. Functional Soymilk is prepared.

The soybean is washed and soaked for 10 to 15 hours or more, soaked in water, finely pulverized, heated at 90 to 100 ° C., and filtered to separate the biji. It is preferable to cool the filtrate to the temperature of about 10 degreeC.

The sterilization is preferably carried out for 5 to 60 minutes in a hot water of 60 to 70 ℃, more preferably 30 to 60 in order to prevent the destruction of the immune antibody or effective protein against Helicobacter pylori during the manufacturing process of soy milk. Will run for minutes.

Functional soy milk of the present invention is prepared by adding a yolk solution containing a natural Helicobacter pylori immune antibody, and can not only prevent gastric diseases such as gastritis, gastric ulcer, duodenal ulcer, stomach cancer by ingesting simple food, Its taste and nutrition make it excellent in overall taste, flavor and physical properties.

Hereinafter, preferred examples are provided to aid in understanding the present invention. However, the following examples are provided only to more easily understand the present invention, and the present invention is not limited to the following examples.

EXAMPLE

Example 1 Antigen Preparation

Helicobacter pylori 43504, which was purchased from the Gene Bank in the Biotechnology Research Institute, was collected by incubating for 2 days at 37 ° C. and 10% CO ₂ using Brucella medium supplemented with 5% horse serum.

The collected cells were centrifuged at 3,000 × g for 20 minutes to recover only the cells and then suspended in phosphate buffered saline. Suspended cells were ultrasonically crushed and centrifuged at 10,000 × g for 15 minutes, and then the unbroken cells were removed, the supernatant was only taken and precipitated by ultracentrifugation at 100,000 × g for 30 minutes, and then suspended in phosphate buffered saline. It was used as an antigen.

Example 2 Preparation of Egg Yolk Containing Immune Antibody (IgY) Against Helicobacter Philophyll

The leg muscles of the 21-week-old laying hens (Hy-Line Brown) were inoculated with the same amount of the antigenic body prepared in Example 1 and Freund's complete adjuvant (Sigma chemical Co.) in 1 mL each to emulsify the emulsified composition. . Thereafter, a total of three booster injections were performed for 6 weeks at 2 week intervals until sufficient antibody titer was obtained. The titer of Helicobacter pylori antibody transferred to egg yolk was measured, and the immune eggs were collected at the stage where the antibody titer was sufficiently elevated.

The separated egg yolk was homogenized and sterilized at 63 ° C. for 3 minutes to prepare an egg yolk solution containing an immune antibody against Helicobacter pylori.

Example 3. Isolation of Immune Antibody (IgY)

After filtering the yolk solution collected in Example 2 with a filter, 5 mL of the same amount of distilled water was mixed with 5 mL of the yolk solution, and 20 mL of 0.15% lambda carrageenan was mixed and left at room temperature for 30 minutes. The mixed solution was centrifuged under conditions of 3,000 x g, 15 minutes, and 20 degreeC, and only supernatant liquid was taken.

19% sodium sulfate was added to the supernatant and completely dissolved, and then left at room temperature for 40 minutes. Then, the precipitate obtained by centrifugation at 10,000 x g for 15 minutes was dissolved in phosphate buffer solution to obtain a purified immune antibody (IgY).

Example 4. Antibody Titer Measurement

The antibody titer was measured using a micro titer method (ELISA) to confirm the degree of antigen response to Helicobacter pylori of the immune antibody obtained in Example 3.

H. pylori whole cell protein ( H. pylori whole cell protein) was diluted to 0.5 µg / mL and coated in a 96 well plate, and the total immune antibodies isolated therein were first diluted to a concentration of 100 µg / mL. After this, two-fold dilution was continued and placed in each well. The end point was determined by color development with Goat anti-chicken IgY-AP conjugate and expressed as titer per mg of antibody.

Experimental results showed that the antibody titer of the yolk solution prepared in Example 3 was about 20,480.

Example 5. Preparation of auto-digested immune antibody yolk solution

Eggs containing the immune antibody against Helicobacter pylori of Example 2 were separated from egg yolk by 10% to 50% sweetening and self-extinguishing for 6-12 hours while stirring at 40-60 ° C. To remove the self-extinguishing immune antibody yolk solution was prepared.

Examples 6-16. Preparation of Functional Soymilk

Example 6

Soybeans soaked by soaking in water for 10-15 hours were pulverized and heated at 95 ° C. for 3 minutes, then filtered and cooled to a temperature around 10 ° C. The egg yolk containing the immune antibody against Helicobacter pylori of Example 2 was sweetened at 50% and stirred for 6 hours while stirring at 40 ° C. for 2 hours to 2% by weight of the soybean filtrate. This was sterilized for 5 minutes, 10 minutes, 30 minutes in a boiling water of 65 ℃ and cooled to 10 ℃ to prepare a functional soy milk containing an egg yolk solution containing an immune antibody against the Helicobacter pylori of the present invention.

Example 7

Functional soymilk was prepared in the same manner as in Example 12 except that the sterilization temperature was 65 ° C.

Example 8

Functional soymilk was prepared in the same manner as in Example 12 except that the sterilization temperature was 70 ° C.

Example 9

Functional soymilk was prepared in the same manner as in Example 12 except that the sterilization temperature was 75 ° C.

Example 10

Functional soymilk was prepared in the same manner as in Example 12 except that the sterilization temperature was 80 ° C.

In order to measure the sterilization temperature of the functional soy milk prepared in Examples 6 to 10 and the change in antibody titer with time, 5 minutes, 10 minutes, and 30 minutes at temperatures of 65 ° C., 70 ° C., 75 ° C. and 80 ° C., respectively. Antibody titer was measured by the micro titer method (ELISA) of Example 4 using the functional soymilk prepared at different times. Compared with the antibody titers (20,480) of the yolk solution measured in Example 4, the results are shown in Table 1 below.

division Antibody Titer (%) 60 ° C. (Example 6) 65 ° C. (Example 7) 70 ° C. (Example 8) 75 ° C. (Example 9) 80 ° C. (Example 10) 0 minutes sterilization 100 100 100 100 100 5 minutes sterilization 100 100 100 100 3.12 10 minutes sterilization 100 100 100 12.5 0 30 minutes sterilization 100 100 25 0 0 60 minutes sterilization 100 100 0 0 0

Through Table 1, it was confirmed that the antibody titers of Examples 6 to 8 sterilized at temperatures of 60 ° C., 65 ° C., and 70 ° C. were comparable to those of the antibody titers of Example 4, 20,480.

Example 11

Soybean was crushed by soaking in water for 10 to 15 hours, and then heated at 95 ° C. for 3 minutes, and then filtered and cooled to a temperature around 10 ° C. to prepare a soybean undiluted solution. 2% by weight of soybean filtrate, which was self-digested for 6 hours while being treated with 10% (A), 30% (B), and 50% (C) in an egg yolk containing immuno-antibodies. And mixed. This was sterilized for 40 minutes in a boiling water of 65 ℃ and cooled to 10 ℃ to prepare a functional soy milk containing an egg yolk solution containing an immune antibody against the Helicobacter pylori of the present invention.

Example 12

Functional soymilk was prepared in the same manner as in Example 11, except that the self-extinguishing time was 12 hours.

Using the functional soymilk prepared in Examples 11 and 12, the antibody titer according to the sweetening and autodigestion was measured by the microtiter method (ELISA) of Example 4. Compared with the antibody titers (20,480) of the yolk solution measured in Example 4, the measurement results are shown in Table 2 below.

division Antibody Titer (%) Egg yolk 100% Self-extinguishing (time) 6 hours (Example 11) 12 hours (Example 12) Sugar 10% (A) 100 100 Sugar 30% (B) 100 100 Sugar 50% (C) 100 100

In Table 1, the antibody titers of the functional soymilk of the present invention prepared in Examples 11 and 12 were confirmed to be 20,480 as in Example 4.

Example 13

Soybeans soaked by soaking in water for 10-15 hours were pulverized and heated at 95 ° C. for 3 minutes, then filtered and cooled to a temperature around 10 ° C. The egg yolk containing the immune antibody against Helicobacter pylori of Example 2 was added to the soy filtrate at 2% by weight and mixed with the soybean filtrate. This was sterilized by varying the time to 30 minutes, 40 minutes, 50 minutes in a hot water at 65 ℃ and cooled to 10 ℃ to prepare a functional soy milk containing an egg yolk solution containing an immune antibody against Helicobacter Philoly of the present invention.

As described above, the antibody titer of soymilk prepared by varying the time at 65 ° C. was measured by the microtiter method (ELSA) of Example 4 and compared with the antibody titers (20,480) of the yolk solution measured in Example 4. It is shown in Table 3 below.

division Antibody Titer (%) 30 minutes 40 mins 50 minutes Cold Storage 0 Days 100 100 100 5 days cold storage 100 100 100

In Table 3, the antibody titers of the functional soymilk of Example 13 prepared at different temperatures at 65 ° C. were 20,480 as in Example 4.

Functional tofu of the present invention can effectively prevent stomach diseases such as gastritis, gastric ulcer, duodenal ulcer, and stomach cancer caused by Helicobacter pylori by simple food intake, and has excellent taste, flavor, and physical properties due to the unique flavor and nutrition of eggs.

In addition, by ingesting the functional soy milk of the present invention, essential amino acids such as tryptophan, glutamic acid, and lysine contained in soybean are excellent for growth and development, various metabolism, prevention of adult diseases, suppression of cholesterol elevation, hypertension, and prevention of atherosclerosis.

Claims (11)

Functional soymilk comprising an egg yolk solution containing an immune antibody (IgY) against Helicobacter pyrori . The method of claim 1, The yolk solution is functional soy milk, characterized in that mixed by 1 to 5% by weight based on the total amount of soy milk. The method of claim 1, Functional soymilk, characterized in that the yolk solution is obtained from an egg. Soybean soaked in water was pulverized and heated, filtered and cooled, soymilk solution containing an antibody against Helicobacter pylori (IgY) was added and mixed, followed by sterilization and cooling. Manufacturing method. The method of claim 4, wherein The yolk solution is a method for producing functional soymilk, characterized in that mixed by 1 to 5% by weight based on the total amount of soy milk. The method of claim 4, wherein The egg yolk solution is prepared by the egg yolk solution antigen from Helicobacter pylori cells; Injecting a vaccine comprising the antigen into a laying hen to prepare an immune egg containing a Helicobacter pylori antibody; Separating egg yolk and egg white from the immune eggs; And sterilizing the separated egg yolks and then treating them with sugar to prepare an egg yolk solution containing auto-digested immune antibodies. The method of claim 6, The egg yolk is a method of producing functional soymilk that is sweetened 10 to 50%. The method of claim 4, wherein The yolk solution is prepared by the antigen from Helicobacter Philophyllum cells; Injecting a vaccine comprising the antigen into a laying hen to prepare an immune egg containing a Helicobacter pylori antibody; Separating egg yolk and egg white from the immune eggs; And Method of producing a functional soymilk prepared by the process comprising the step of mixing the separated egg white and egg yolk, sterilization and then sweetened to prepare a yolk solution containing an auto-digested immune antibody. The method of claim 8, wherein the mixing ratio of egg yolk and egg white is 1: 1 or 2: 1. The method of claim 8, The mixture of egg yolk and egg white is a method of producing functional soymilk that is sweetened 10 to 50%. The method of claim 4, wherein The sterilization process is a method for producing functional soymilk which is carried out for 5 to 60 minutes in a hot water of 60 ~ 70 ℃.