KR20050081984A - Diet food using fermented soybeans - Google Patents
Diet food using fermented soybeans Download PDFInfo
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- KR20050081984A KR20050081984A KR1020040010316A KR20040010316A KR20050081984A KR 20050081984 A KR20050081984 A KR 20050081984A KR 1020040010316 A KR1020040010316 A KR 1020040010316A KR 20040010316 A KR20040010316 A KR 20040010316A KR 20050081984 A KR20050081984 A KR 20050081984A
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- South Korea
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- diet
- cheonggukjang
- weight
- food composition
- brown rice
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Classifications
-
- 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
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/152—Cereal germ products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 청국장을 이용한 다이어트 식품 조성물에 관한 것으로, 특히 청국장에 함유된 레시틴과 발아현미에 함유된 섬유질로 인하여 섭취시 포만감을 느끼도록 하여 식사량을 줄일 수 있으므로 종래의 각종 다이어트 식품과는 정상적인 식사와 섭취할 수 있어 요요현상이나 위장병, 빈혈과 같은 종래 다이어트 방법으로 인한 문제점을 방지함은 물론, 발효식품인 청국장이 갖는 다양한 효과를 함께 얻을 수 있어 장세척, 아토피, 만성피로 등에 도움이 되고 체질에 관계없이 다이어트 효과를 얻을 수 있는 다이어트 식품 조성물에 관한 것이다.The present invention relates to a diet food composition using the Cheonggukjang, in particular, due to the fiber contained in the lecithin and germinated brown rice contained in Cheonggukjang to reduce the amount of meals to feel satiety when ingested normal diet and various diet foods It can be ingested to prevent problems caused by conventional diet methods such as yo-yo phenomenon, gastrointestinal disease and anemia, as well as to obtain various effects of Cheonggukjang, a fermented food, which helps in jangwashing, atopy, chronic fatigue, and constitution It relates to a diet food composition that can obtain a diet effect regardless.
본 발명에 따른 청국장을 이용한 다이어트 식품 조성물은 청국장 70 내지 97중량%, 홍삼분말 1 내지 20중량% 및 발아현미분말 1 내지 20중량%를 포함하여 이루어진다. Diet food composition using the Cheonggukjang according to the present invention comprises 70 to 97% by weight, 1 to 20% by weight red ginseng powder and 1 to 20% by weight of germinated brown rice powder.
Description
본 발명은 청국장을 이용한 다이어트 식품 조성물에 관한 것으로, 특히 청국장에 함유된 레시틴과 발아현미에 함유된 섬유질로 인하여 섭취시 포만감을 느끼도록 하여 식사량을 줄일 수 있으므로 종래의 각종 다이어트 식품과는 정상적인 식사와 섭취할 수 있어 요요현상이나 위장병, 빈혈과 같은 종래 다이어트 방법으로 인한 문제점을 방지함은 물론, 발효식품인 청국장이 갖는 다양한 효과를 함께 얻을 수 있어 장세척, 아토피, 만성피로 등에 도움이 되고 체질에 관계없이 다이어트 효과를 얻을 수 있는 다이어트 식품 조성물에 관한 것이다.The present invention relates to a diet food composition using the Cheonggukjang, in particular, due to the fiber contained in the lecithin and germinated brown rice contained in Cheonggukjang to reduce the amount of meals to feel satiety when ingested normal diet and various diet foods It can be ingested to prevent problems caused by conventional diet methods such as yo-yo phenomenon, gastrointestinal disease and anemia, as well as to obtain various effects of Cheonggukjang, a fermented food, which helps in jangwashing, atopy, chronic fatigue, and constitution It relates to a diet food composition that can obtain a diet effect regardless.
일반적으로 청국장은 콩을 원료로 한 우리나라의 대표적인 발효식품으로 간장, 된장, 고추장 등과 함께 오늘날까지 상용되어 온 전통 장류 중의 하나이다. 그러나 청국장은 다른 장류와는 염분이 없다.In general, Cheonggukjang is one of Korea's representative fermented foods made from soybean. However, Cheonggukjang is not salty with other Jangjang.
이러한 청국장은 삶은 콩을 볏짚에 붙어 있는 고초균(枯草菌)이라 부르는 바실러스 서브틸리스(Bacillus subtilis)를 이용하여 띄워 만든 것으로서, 발효과정 중에 고초균이 생산하는 효소에 의해서 그 특유의 맛과 냄새를 내는 동시에 콩의 당질과 단백질에서 유래된 레반형 프룩탄(levan form fructan)과 폴리글루타메이트(polyglutamate)의 혼합물질과 점질물(mucin)의 알코올 흡수에 의한 해장효과, 사포닌의 혈관강화와 혈액순환 촉진과 젖산분해효과, 레시틴의 뇌 노화와 치매, 고혈압과 동맥경화의 예방 등의 효과가 있다는 것이 많이 알려져 왔다(이서래, 한국의 발효식품, 1997., 이한창, 발효식품, 1996., 김상순 한국전통식품의 과학적 고찰, 1985., 김상순, 청국장, 1987., 이한창, 청국장론, 1991., 이한창, 청국장 소고, 1992., 주현규, 청국장은 기능성 건강식품, 1996.).This Cheonggukjang is made by using Bacillus subtilis called Bacillus subtilis attached to rice straw, which gives its unique taste and smell by enzymes produced by Bacillus subtilis during fermentation. At the same time, the mixture of levan form fructan and polyglutamate derived from sugar and protein of soybean and the absorption effect of alcohol by alcohol absorption of mucin, promoting blood vessel strengthening and blood circulation of saponin and lactic acid It has been known that there are effects of degradation, lecithin on brain aging and dementia, prevention of hypertension and arteriosclerosis (Lee Seo-rae, Korean fermented food, 1997., Han-chang Lee, fermented food, 1996., Sang-Soon Kim REMARKS, 1985., Kim Sang-soon, Cheonggukjang, 1987., Lee Han-chang, Cheongguk Jang, 1991., Lee Han-chang, Cheonggukjang Sogo, 1992., Joo Hyun-kyu, Cheonggukjang, Functional Health Foods, 1996.).
최근 많은 연구자들에 의해서 밝혀지고 있는 청국장의 생리활성 효과로는 청국장이 콩으로부터 유래된 이소플라본(isoflavons), 피트산(phytic acid), 사포닌(saponin), 트립신 저해제(trypsin inhibitor), 토코페롤(tocopherol), 불포화지방산, 식이섬유, 올리고당 등의 각종 생리활성 물질과 항산화물질 및 혈전용해 효소를 다량 함유하고 있는 기능성 식품으로서 고혈압방지 효과, 혈중 콜레스테롤 저하능, 항돌연변이성, 항암성, 항산화성, 혈전 용해능 등이 있다(김정상, 한국콩연구회지 1996., 성미경, 한국콩연구회지, 1996., 윤기도 외 4인, 1996., 정건섭외 1인 산업미생물학회지, 1997., 길지은 외 2인, 1998., 건국대학교 식품개발연구소, 개교 50주년기념 심포지움 자료, 1996., 권익부 외 1인, 영남대학교 부설 장류 연구소, 1999., 윤기도 외 4인, 산업미생물학회지, 1996., 정건섭외 1인, 산업미생물학회지, 1997., 허석 외 2인, 한국농화학회지, 1998., 영양과 암, 한국콩연구회 소식, 1998.).Cheonggukjang's physiological effects, which have recently been identified by many researchers, include isoflavons, phytic acid, saponin, trypsin inhibitor, and tocopherol derived from soybeans. ), Functional foods containing various physiologically active substances such as unsaturated fatty acids, dietary fiber, oligosaccharides, antioxidants and thrombolytic enzymes, and antihypertensive effect, blood cholesterol lowering ability, antimutagenicity, anticancer activity, antioxidant activity, thrombus Solubility, etc. (Kim Jung-sang, Korea Soybean Research Journal, 1996., Mi-Kyung Sung, Korea Soybean Research Society, 1996., Yoon Doo et al., 4 people, 1996. 1998., Food Development Research Institute, Konkuk University, 50th Anniversary Symposium, 1996., Kwon, Ikbu et al., Yeungnam University affiliated research institute, 1999., Yoondo, et al., Journal of the Industrial Microbiology, 1996. 1, Journal of the Korean Society for Industrial Microbiology, 1997., Huh Seok and 2 others, The Korean Journal of Agricultural Chemistry, 1998., Nutrition and Cancer, Korean Soybean Research Society News, 1998.).
이렇게 우수한 발효식품인 청국장은 그 특유의 역한 냄새로 인하여 개인의 취향에 따라 꺼려하는 바가 있으며, 특히 어린이를 비롯한 젊은 세대들이 쉽게 다가갈 수 없다는 문제점이 있었다. Cheonggukjang, such excellent fermented food, is reluctant to personal taste due to its peculiar adverse smell, and especially there is a problem that young generation including children cannot easily approach.
따라서 종래의 청국장 식품 개발은 청국장 특유의 냄새로 인한 대중성의 제약 문제점을 제거하기 위하여 청국장 냄새 제거에 주안점을 두어 왔다. Therefore, the conventional Cheonggukjang food development has focused on the removal of the Cheonggukjang odor in order to eliminate the constraints of popularity due to the smell peculiar to Cheonggukjang.
그 예로는 대한민국 특허공개 제1993-0000034호(1993.01.15) 『청국장의 제조방법 및 그 장치』를 비롯하여, 특허공개 제2002-0072834호(2002.09.19) 『유카추출물을 첨가하여 풍미를 개선시킨 청국장 제조방법』, 특허공개 제2003-0004252호 『저온숙성에 의한 청국장 및 그의 제조방법』 및 제2003-0008200호(2003.01.24) 『기능성 청국장 분말분말 제조방법』이 있다.Examples include Korean Patent Publication No. 1993-0000034 (1993.01.15) `` Manufacturing Method and Apparatus of Cheonggukjang '', and Korean Patent Publication No. 2002-0072834 (2002.09.19) `` Added Yucca Extract to improve flavor Cheonggukjang Production Method, Patent Publication No. 2003-0004252, Cheonggukjang by Low Temperature Maturation and its Manufacturing Method, and No. 2003-0008200 (January 24, 2003).
그러나 종래에는 건강식품으로서 우수한 효과를 갖는 청국장을 본격적으로 다이어트 식품으로 활용하고자 하는 시도가 없었다. However, conventionally, there was no attempt to utilize Cheonggukjang, which has an excellent effect as a health food, in earnest.
따라서 본 발명은 각종 콩 종류 및 발효방법에 따라 제조된 청국장을 주재료로 하고, 여기에 다이어트 과정에서 부실해지기 쉬운 몸을 보하기 위한 홍삼분말과 포만감을 주어 식사량을 줄일 수 있도록 하는 식이섬유를 다량 함유한 발아현미 분말을 소량 함유한 다이어트 식품 조성물을 제공하는 것을 목적으로 한다.Therefore, the present invention is the main ingredient of the soybeans prepared according to the various types of beans and fermentation method, and contains a large amount of dietary fiber to reduce the amount of meal by giving red ginseng powder and satiety to protect the body prone to insolvent in the diet process An object of the present invention is to provide a diet food composition containing a small amount of a germinated brown rice powder.
또한 본 발명은 상기와 같은 재료 외에 신진대사에 도움을 주는 발아된 검정콩분말 및 율무분말, 또는 케일을 더 포함하는 다이어트 식품 조성물을 제공하는 것을 목적으로 한다. It is another object of the present invention to provide a diet food composition further comprising germinated black soybean powder and yulmu powder, or kale to help metabolism in addition to the above materials.
상기와 같은 목적을 달성하기 위하여 본 발명에 따른 청국장을 이용한 다이어트 식품 조성물은 청국장 70 내지 97중량%, 홍삼분말 1 내지 20중량% 및 발아현미분말 1 내지 20중량%를 포함하여 이루어진다. In order to achieve the above object, the diet food composition using Cheonggukjang according to the present invention comprises 70 to 97% by weight, 1 to 20% by weight of red ginseng powder and 1 to 20% by weight of germinated brown rice powder.
상기 청국장은 전래의 방법에 따라 각종 콩, 특히 대두콩을 세척하여 12시간 이상 불린 다음, 뜨거운 물에 넣고 30∼40분 정도 삶은 후, 납두균이나 고초균을 접종하여 밀폐용기에 밀봉해 38∼40℃ 정도, 습도 80% 정도에서 2∼3일간 발효시켜 제조한 것일 수 있다. 그러나 본 발명에 사용되는 청국장은 종래 공지된 각종 제조방법, 특히 청국장 특유의 냄새를 완화시키기 위하여 제기된 각종 제조방법에 의하여 제조된 것일 수 있다.The Cheonggukjang washes various beans, especially soybeans, and soaks for 12 hours or more according to the conventional method, and puts them in hot water and boils for 30 to 40 minutes, inoculates Bacillus or Bacillus subtilis and seals them in a sealed container at 38 to 40 ° C. It may be prepared by fermentation for 2-3 days at about 80% humidity. However, Cheonggukjang used in the present invention may be prepared by a variety of manufacturing methods known in the art, in particular, in order to mitigate the smell peculiar to Cheonggukjang.
본 발명에서 청국장의 함량비는 70 내지 97중량%이다. 그러나 청국장의 함량비는 역한 냄새를 줄이는 것과 영양의 균형과 신진대사를 보조하기 위하여 첨가되는 홍삼, 현미, 검정콩, 율무, 케일과 같은 성분을 고려하여 75 내지 85중량%인 것이 바람직하다.In the present invention, the content ratio of Cheonggukjang is 70 to 97% by weight. However, the content ratio of the Cheonggukjang is preferably 75 to 85% by weight in consideration of ingredients such as red ginseng, brown rice, black beans, yulmu, and kale, which are added to reduce odor and aid nutritional balance and metabolism.
상기 홍삼분말은 다이어트 과정에서 부실해지기 쉬운 몸을 보하기 위한 것이다. 특히 홍삼은 청국장이 그렇듯이, 모든 체질에 적합하다. 홍삼분말의 함량비는 1 내지 20중량%, 바람직하기로는 제품단가 대비 효과를 고려하여 5 내지 10 중량%인 것이 좋다.The red ginseng powder is intended to look prone to the body in the diet process. Especially red ginseng, like Cheonggukjang, is suitable for all constitutions. The content ratio of red ginseng powder is 1 to 20% by weight, preferably 5 to 10% by weight in consideration of the effect on the product cost.
또 현미는 벼의 왕겨층만 제거시킨 것으로 종피, 과피, 배유의 3부분으로 이루어져 있으며, 백미에 비하여 비타민, 무기질 등의 미량영양소 함량이 높고 섬유소가 풍부하여 성인병 예방에 유용한 건강식품 소재로 각광받고 있다. In addition, brown rice removes only rice husk layers, and consists of three parts: seed, skin, and endosperm.It has a high content of micronutrients such as vitamins and minerals and is rich in fiber compared to white rice, making it a health food material useful for preventing adult diseases. have.
특히 발아현미는 현미를 싹틔운 것으로 발아 과정 중에 전에 없던 특이한 약효 성분들이 새로 생겨나거나 현저히 증가하게 되어 비타민과 아미노산 등의 성분들이 증가된다. 따라서 쾌변, 에너지 대사 촉진, 비만, 혈액 순환, 자연 치유력 증진 등의 효능이 있다. 또 발아 현미는 식이 섬유가 다량 함유되어 있으므로 포만감을 준다. 특히 일반 현미에 비하여 발아현미는 섬유질을 더 많이 포함하므로 효과가 3-5배 증가 되므로 현미를 사용하는 것보다 바람직하다.Germinated brown rice, in particular, is sprouting brown rice, and new and unusually active ingredients that were not present during the germination process are newly formed or increased significantly, resulting in an increase in ingredients such as vitamins and amino acids. Therefore, there are effects such as eccentricity, promoting energy metabolism, obesity, blood circulation, natural healing. Germinated brown rice also gives you a feeling of satiety because it contains a lot of dietary fiber. In particular, germinated brown rice contains more fiber than ordinary brown rice, so the effect is increased by 3-5 times is preferable to using brown rice.
현미, 특히 발아 현미의 함량비는 1 내지 20중량%, 바람직하기로는 역시 제품단가 대비 효과를 고려하여 5 내지 10 중량%인 것이 좋다. The content ratio of brown rice, in particular, germinated brown rice is 1 to 20% by weight, preferably 5 to 10% by weight, in consideration of the effect on the product cost.
또한 본 발명의 다이어트 식품 조성물은 발아된 신장기능을 보호하여 다이어트 과정에서 신진대사를 활성화시킬 수 있는 검정콩분말 0.1 내지 5중량%를 포함하는 것이 좋다. In addition, the diet food composition of the present invention is good to contain 0.1 to 5% by weight of black bean powder that can activate the metabolism in the diet process by protecting the germinated kidney function.
검정콩은 1998년 미국의 FDA에서 콩단백질에 대하여 관상심장질환 예방효과를 인정한 이래 많은 연구가 있어 왔으며, 필수지방산, 레시틴, 섬유질, 사포닌 등을 함유하고 있어 고혈압, 당뇨병, 동맥경화, 비만증과 같은 성인병의 예방 및 치료에 효과가 있다고 알려져 있다. 검정콩에 함유된 식물성 섬유는 변비는 물론 대장암 예방효과도 있다고 알려져 있으며, 동의보감에서는 검정콩에 대하여 '이는 약으로 쓰며 오장을 보하고 12경을 도와 장을 따스하게 하며 종기를 없애고 절임증을 치료하는 효과가 있다'고 언급하고 있다. Black soybeans have been studied since 1998 when the US FDA recognized the effect of preventing coronary heart disease on soy protein.It contains essential fatty acids, lecithin, fiber, and saponin, and it is used for adult diseases such as hypertension, diabetes, arteriosclerosis, and obesity. It is known to be effective in the prevention and treatment of cancer. The vegetable fiber contained in black beans is known to prevent constipation and colorectal cancer. In Dong-bogam, it is effective for black beans to be used as a medicine, to protect the intestines, to protect the intestines, to warm the intestines, to remove boils, and to treat pickles. Is there. '
역시 소화기능을 돕는 율무분말 0.1 내지 5중량%를 더 포함하여 이루어지는 것이 다이어트 효과의 향상을 위하여 바람직하다. 율무는 게르마늄이 들어 있어 항암효과로 한방에서 약으로도 널리 쓰이며, 계속 먹으면 위궤양, 신경통, 당뇨병, 생리불순 같은 병에도 잘 듣고 체내 노폐물을 배출하기 때문에 피부 미용과 구취 제거효과도 크다고 하며 기침, 천식, 통증에 특히 좋으며 폐를 보호하고 위를 튼튼하게 해 주고, 비장을 튼튼하게 하고 알레르기, 사마귀, 반점을 치료한다고 신농본초경(神農本草經)과 약성본초(藥性本草)에 전해진다.In addition, it is preferable to further improve the dietary effect made by further comprising 0.1 to 5% by weight of the powder ratio to help digestion. Yulmu contains germanium and is widely used as a medicine for anticancer effects. If you keep eating it, you can listen to diseases such as stomach ulcer, neuralgia, diabetes, and menstrual disorders, and emit waste products. It is especially good for pain, protects the lungs, strengthens the stomach, strengthens the spleen, and treats allergies, warts, and spots, and is said to be a new herbal medicine (神 본 本草 經) and medicinal herbs (藥性 本草).
상기 검정콩는 소화 및 흡수의 촉진을 위하여 발아된 것이 보다 바람직하다. The black beans are more preferably germinated to promote digestion and absorption.
상기 검정콩 및 율무는 약성이 강하므로 다른 성분 보다 적은 0.1 내지 5중량%, 바람직하기로는 0.1 내지 1 중량%의 함량비인 것이 좋다. The black soybean and yulmu is weak because it is less than other components of 0.1 to 5% by weight, preferably 0.1 to 1% by weight of content ratio.
그 외에 본 발명은 혈전을 제거하여 피를 정화시켜 비만을 치료하는 기능을 갖는 케일을 더 포함할 수 있다. 케일은 탄수화물, 단백질, 비타민류, 칼슘, 철, 엽록소 등이 함유되어 있고 항암, 동맥경화, 간장병, 위장, 비만, 신장병, 빈혈 등에 효능이 있다고 알려져 있다. In addition, the present invention may further include a kale having a function of removing blood clots to purify blood to treat obesity. Kale contains carbohydrates, proteins, vitamins, calcium, iron, and chlorophyll, and is known to be effective in anticancer, arteriosclerosis, liver disease, stomach, obesity, kidney disease, and anemia.
재료 혼합시 케일은 동결건조 분말, 또는 생 케일을 쇄절한 것이거나 액즙 상태일 수 있다. 케일의 함량비는 제품단가 대비 효과를 고려하여 0.1 내지 5중량%, 바람직하기로는 0.1 내지 1 중량%인 것이 좋다.The kale in material mixing may be lyophilized powder or fresh kale or may be juiced. The content ratio of kale is preferably 0.1 to 5% by weight, preferably 0.1 to 1% by weight in consideration of the effect on the unit cost.
이와 같은 조성을 갖는 본 발명의 다이어트 식품 조성물은 매끼 식사 때마다 1 내지 2수저씩 섭취하는 것이 좋다. Diet food composition of the present invention having such a composition is recommended to take 1 to 2 cutlery every meal.
본 발명에 따른 다이어트 식품 조성물은 생청국장 상태로 제조되거나 분말, 정제, 캡슐 등의 형태로 가공될 수 있다.Diet food composition according to the invention may be prepared in the form of raw soybean soup or processed into the form of powder, tablets, capsules and the like.
이하 본 발명은 제조예 및 실험예를 통하여 보다 잘 이해 될 수 있다. 그러나 하기 제조예 및 실험예가 본 발명을 제한하는 것은 아니다. Hereinafter, the present invention can be better understood through the preparation and experimental examples. However, the following Preparation Examples and Experimental Examples do not limit the present invention.
제조예 : 다이어트 식품 조성물의 제조Preparation Example: Preparation of a Diet Food Composition
1. 청국장의 제조 1. Manufacturing of Cheonggukjang
대두콩은 소립종인 준저리(100립중 10g, 조단백질 41%, 조지방 19%)를 구입하여 사용하였다. 공시균주는 바실러스 서브틸리스(Bacillus subtilis KCCM 11315)를 사용하여, 글루코스(glucose) 0.5%를 첨가한 NB배지(Difco, nutrient broth : beef extract 0.3%, peptone 0.5%)에 균을 각각 접종하여 37℃에서 24시간 배양한 후, 균체 농도를 조절(흡광도 600nm = 0.8)하여 종균액으로 사용하였다.Soybeans were used as a small grain subsidiary (10g in 100 grains, 41% crude protein, 19% crude fat). Test strains were inoculated with Bacillus subtilis KCCM 11315 and inoculated with BB added with 0.5% glucose (Difco, nutrient broth: beef extract 0.3%, peptone 0.5%). After incubation for 24 hours at ℃, the cell concentration was adjusted (absorbance 600nm = 0.8) was used as a seed solution.
먼저 대두를 정선 및 수세하여 3배의 물(15℃)에 12시간 침지하고 물빼기하였다. 이를 어렌메이어 플라스크(Erlenmeyer flask)에 담아 고압 멸균기(1.0∼1.5kg/cm2)에서 60분 동안 증자하여 50℃로 냉각하였다. 전배양한 종균액(흡광도 600nm=0.8)을 원료의 1%(v/w) 접종하고 40℃ 배양기(incubator)에서 72시간 발효시켰다. First, soybeans were selected and washed, and soaked in 3 times of water (15 ° C) for 12 hours and drained. This was immersed in an Erlenmeyer flask and the mixture was increased in a high pressure sterilizer (1.0-1.5 kg / cm 2) for 60 minutes and cooled to 50 ° C. Precultured seed stock (absorbance 600nm = 0.8) was inoculated 1% (v / w) of the raw material and fermented for 72 hours in a 40 ℃ incubator (incubator).
2. 현미 및 검정콩의 발아2. Germination of Brown Rice and Black Beans
현미 및 검정콩은 2002년도에 생산된 것을 시중에서 구입하여 사용하였다. 발아시험용 재배장치는 초기에는 수침시간을 24시간으로 하여 수침이 끝난 현미를 건져낸 후 플라스틱 바구니에 일정량을 얇게 깔고 그 위에 젖은 거즈를 덮은 후 바구니를 2층으로 포개어 실험실용 항온기에서 30℃의 온도에서 2일 동안 침지한 후, 발아온도 30℃, 발아기간 3일로 조정하여 자동 제어되도록 한 후 발아 시켰다.Brown rice and black soybeans were purchased from 2002 and used commercially. In the germination test cultivation apparatus, the soaking time is initially set to 24 hours, and the soaked rice is immersed in a small amount, and a thin amount is put on a plastic basket, the wet gauze is covered thereon, and the basket is stacked in two layers. After soaking for 2 days, germination temperature was adjusted to 30 ℃, germination period 3 days to be automatically controlled and germinated.
3. 재료의 혼합3. Mixing of materials
상기 청국장 1000g 당 상기 발아현미 100g, 한국인삼공사의 홍삼분말 100g, 상기 발아된 검정콩 10g, 시중에서 구입한 발아되지 않은 율무분말 10g, 그리고 동결건조 케일 10g을 혼합하여 다이어트 식품 조성물을 완성하였다.100 g of the germinated brown rice per 1000 g of the Cheonggukjang, 100 g of red ginseng powder of Korea Ginseng Corporation, 10 g of the germinated black soybean, 10 g of ungerminated yulbun powder purchased on the market, and 10 g of lyophilized kale were completed to complete the diet food composition.
실험예 : 임상실험Experimental Example: Clinical Experiment
상기 제조예에 따라 제조된 다이어트 식품 조성물이 비만의 개선에 효과적인가를 알아보기 위한 임상 실험은 체질량 지수 25이상을 보이는 25-35세의 건강한 여성 60명을 대상으로 행하였다. 총 대상자들의 평균 연령은 약 28.99세 이었고, 초기 측정된 평균 체지방율은 약 34.28%이었다. 평균 체중은 약 72.90kg 이었으며, 초기 허리둘레는 약 84.48cm, 초기 엉덩이 둘레는 약 100.27이었다.Clinical trials to determine whether the diet food composition prepared according to the above preparation is effective in improving obesity was conducted in 60 healthy women aged 25-35 with a body mass index of 25 or more. The average age of the total subjects was about 28.99 years, and the average body fat percentage measured was about 34.28%. The average body weight was about 72.90 kg, with an initial waist circumference of about 84.48 cm and an initial hip circumference of about 100.27 kg.
Placebo 처리군(30명)과 다이어트 식품 처리군(30명)으로 나누고, 평상시 식생활을 그대로 유지하면서 매끼 식사와 병행하여 상기 제조예에 의하여 제조된 식품 조성물을 동결건조하여 제조한 다이어트 식품 캡슐 및 placebo를 4캡슐(캡슐당 10g)씩 식후 3회 매일(총 120g) 복용토록 한 후 3개월간 경시에 따른 체지방량, 체수분량, 체중의 변화를 측정하였다. 체지방량 및 체수분량은 생체전기저항법(Bioelectrical Impedance Assay)의 원리를 이용한 체지방측정기(모델 GIF-991, 길우트레이딩社)로 측정하였다.Diet food capsules and placebo, divided into placebo treatment group (30 people) and diet food treatment group (30 people), and lyophilized the food composition prepared according to the above preparation in parallel with the meal meal while maintaining the usual diet as it is 4 capsules (10g per capsule) were taken three times daily after meals (total 120g), and body fat, body water, and body weight were measured for three months. Body fat and body water content were measured by a body fat analyzer (model GIF-991, Gil Trading Co., Ltd.) using the principle of Bioelectrical Impedance Assay.
그 측정 결과를 각 군별 평균치로 하여 하기 표 1, 2 및 3에 나타내었다.The measurement results are shown in Tables 1, 2, and 3 below as average values for each group.
상기 표들에서 보는 알 수 있는 바와 같이, 본 발명의 다이어트 식품은 약 9주정도 꾸준히 복용할 경우 남녀를 불문하고 체수분 감소현상이 없이 체지방 감소 효과가 특히 탁월하여 아주 이상적인 체지방 감소용 다이어트 식품임을 확인할 수 있다.As can be seen in the above table, the diet food of the present invention can be confirmed that the diet is very ideal for reducing body fat, especially the body fat reduction effect is excellent without the body moisture reduction phenomenon regardless of men and women when taking about 9 weeks steadily have.
그 외에도 더불어 장세척 기능으로 인하여 소화력과 변비 증상이 없어졌다는 보고와 피로감이 줄어들었다는 보고가 있었다.In addition, there were reports of elimination of digestive and constipation symptoms due to intestinal cleansing and decreased fatigue.
이상에서 살펴본 바와 같이 본 발명에 따른 청국장을 이용한 다이어트 식품조성물은 청국장의 레시틴 성분과 발아현미로 인하여 포만감을 얻을 수 있어 정상적인 식사와 병행할 경우 식사량을 줄일 수 있으므로 종래 다이어트 방식에서의 문제점인 요요현상이나 위장병, 빈혈 등의 문제 없이 이상적인 다이어트가 가능하다. 또 홍삼으로 인하여 다이어트 과정에서 부실해지기 쉬운 몸을 보할 수 있고, 몸에 좋은 현미, 율무, 검정콩, 케일의 성분으로 인하여 신진대사를 촉진시킬 수 있다. As described above, the diet food composition using the cheonggukjang according to the present invention can obtain a feeling of satiety due to the lecithin component and germinated brown rice of the cheonggukjang, so that the amount of meal can be reduced when combined with a normal meal, which is a problem in the conventional diet method. An ideal diet is possible without problems such as gastrointestinal illness and anemia. In addition, the red ginseng can help the body tend to become stale during the diet process, and can promote metabolism due to the components of brown rice, yulmu, black beans, kale that is good for the body.
또 발효된 청국장과 발아된 현미, 검정콩로 인하여 소화 및 흡수를 보다 촉진할 수 있으므로 탁월하다고 할 수 있다.In addition, fermented Cheonggukjang, germinated brown rice, black soybeans can be said to be excellent because it can promote digestion and absorption more.
그 외 부수적으로 장 청소와 변비 및 설사 개선과 같은 소화력 향상, 혈전의 제거로 인한 혈액순환 향상, 콩의 에스트로겐 성분으로 인한 유방암 예방, 콩에 포함된 토코페롤 성분으로 인한 노화방지, 아토피 치료, 지방간 치료를 포함하는 간기능 개선, 숙면, 면역력 향상, 칼슘을 통한 골다공증 예방의 효과가 있어 신체의 전체적인 밸런스를 좋게 해준다. 또는 본 발명은 자연식이므로 아이들의 정서 함양에 도움이 된다. Incidentally, it improves digestion, such as intestinal cleansing and constipation and diarrhea, improves blood circulation by removing blood clots, prevents breast cancer due to estrogen in soybean, prevents aging due to tocopherol in soybean, treats atopy, and hepatic liver treatment. Improve liver function, including sleep, improve immunity, and prevent the effects of osteoporosis through calcium, improve the overall balance of the body. Or because the present invention is a natural diet to help children's emotional development.
Claims (5)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100603071B1 (en) * | 2004-09-17 | 2006-07-24 | 신현길 | A food additive having antigenotoxic effect which contains mixed powders of red ginseng and Chungkook-jang and a food composition comprising the same |
| KR100659015B1 (en) * | 2006-06-13 | 2006-12-21 | 김옥순 | The method for manufacturing of functional health food |
| KR101003463B1 (en) | 2009-03-24 | 2010-12-28 | 정윤자 | A process forpreparing fermented soybean pills efficacious against atopic dermatitis |
| JP2019013246A (en) * | 2016-11-17 | 2019-01-31 | 株式会社東洋新薬 | Oral composition |
-
2004
- 2004-02-17 KR KR1020040010316A patent/KR20050081984A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100603071B1 (en) * | 2004-09-17 | 2006-07-24 | 신현길 | A food additive having antigenotoxic effect which contains mixed powders of red ginseng and Chungkook-jang and a food composition comprising the same |
| KR100659015B1 (en) * | 2006-06-13 | 2006-12-21 | 김옥순 | The method for manufacturing of functional health food |
| KR101003463B1 (en) | 2009-03-24 | 2010-12-28 | 정윤자 | A process forpreparing fermented soybean pills efficacious against atopic dermatitis |
| JP2019013246A (en) * | 2016-11-17 | 2019-01-31 | 株式会社東洋新薬 | Oral composition |
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