KR20070119451A - Composition of low calori soybean paste salad dressing with antioxidant and antiatherogenic activities and a preparation method thereof - Google Patents

Abstract

A salad dressing composition containing soybean paste and a preparation method thereof are provided to prevent obesity, arteriosclerosis, cancer, aging etc. by adding low-calorie soybean paste to a salad dressing without using mayonnaise. A salad dressing composition containing soybean paste comprises: 27~28% of oil, 0.01~0.02% of egg yolk, 0.001~0.002% of mustard, 5~6% of onion, 10.5~11.5% of soybean paste, 16~17% of sugar, 1.6~1.7% of soy sauce, 21.5~22.5% of vinegar, 8~9% of sesame, 0.5~0.6% of pepper, 1~1.5% of salt, and the balance being water. A preparation method of a salad dressing composition containing soybean paste comprises the steps of: (i) mixing 0.01~0.02% of egg yolk, 0.001~0.002% of mustard, 1~1.5% of salt, and 0.5~0.6% of pepper; (ii) putting the mixture obtained from the step (i) into a mixing bowl, adding 21.5~22.5% of vinegar to the mixture, and stirring them; (iii) gradually adding 27~28% of oil to the mixture obtained from the step (ii) while stirring them to emulsify the mixture, and further stirring the emulsified mixture for 3~5min to make the ingredient of a dressing; (iv) mixing 10.5~11.5% of soybean paste, 1.6~1.7% of soy sauce, 5~6% of onion, 8~9% of sesame, 16~17% of sugar, and water; and (v) gradually adding the mixture obtained from the step (iv) to the mixture obtained from the step (iii) while mixing them.

Description

Composition and low calorie soybean paste salad dressing with antioxidant and antiatherogenic activities and a preparation method

1 is a graph showing the change of DPPH radical scavenging ability according to the storage period of doenjang salad dressing.

Figure 2 is a graph showing the change in lipid peroxidation inhibitory ability according to the storage period of doenjang salad dressing.

3 is a graph showing the change in the average body weight of the experimental animals of the control group and doenjang salad dressing group.

 The present invention relates to a doenjang salad dressing composition and a method for preparing the doenjang containing miso, which has excellent taste and functionality, and has a low calorie content and rich in nutrients, and has high anti-arteriosclerosis, antioxidant properties, and DNA damage prevention effect. It relates to a composition and a method for preparing the same.

Dressing is used to enhance the flavor of food in manufacturing, processing and cooking food. It is made by adding oil, vinegar, vinegar, etc. to salt, sugars, spices, eggs or food additives, and emulsifying or preparing it as a separate liquid. One or the addition of fruits, vegetables, etc. refers to mayonnaise, emulsified dressing, separated liquid dressing, miso salad dressing, and French dressing. Mayonnaise's commercial production has been increasing in consumption since it was industrialized in 1972 in Korea. In Korea, the production of mayonnaise is the dominant, the production of dressings are in a sluggish state, but in recent years a variety of dressings are commercially available. In the United States, the production cost of mayonnaise and dressing is 45:55, and dressing is outpacing consumption. The reason for this is that mayonnaise has a high fat content of 65%, which is concerned about excessive intake of fat, and the increase in total calories causes fat to accumulate in the body, causing obesity and obesity to cause chronic degenerative diseases. (Lands et al. (1992) Am. J. Clin . Nutr . 51: 991-993).

On the other hand, since the fat content of doenjang salad dressing is much lower than that of mayonnaise, low calorie mayonnaise or various miso salad dressings have been developed and marketed in response to the needs of consumers who are sensitive to fat intake (Chitalt et al. (1992) J. Food Sci . 57: 200-202).

Recently, Korea is expected to prefer salad dressings with less fat than mayonnaise at the point of increasing the national income and westernized diet, which leads to increased intake of animal fat and increased incidence of adult diseases. Compared to the salad dressing research is insufficient. Although dressings have been developed and marketed recently, studies on miso dressing made mainly of Western dressings made with miso, sesame, and soy sauce, which are rich in functional substances and suited to Asian tastes, are insignificant.

The present invention is to solve the problems of the prior art to provide a doenjang salad dressing composition having a significant nutritional value and useful physiological activity to the human body of doenjang by adding to the salad dressing less calories than mayonnaise and a method of manufacturing the same It is intended to be.

Hereinafter, the configuration and operation of the present invention.

The present invention provides a miso salad dressing containing miso excellent in taste and functionality.

Miso salad dressing composition containing miso of the present invention is cooking oil 27 ~ 28%, egg yolk 0.01 ~ 0.02%, mustard 0.001 ~ 0.002%, onion 5 ~ 6%, miso 10.5 ~ 11.5%, sugar 16 ~ 17%, soy sauce 1.6 ~ 1.7%, vinegar 21.5-22.5%, sesame seeds 8-9%, pepper 0.5-0.6% and salt 1-1.5%, characterized in that it contains water so that the whole becomes 100%.

Doenjang, soy sauce, and sesame seeds were selected as ingredients of doenjang salad dressing, focusing on antioxidant properties, and giving functionality to Asian tastes. The preliminary experiments were performed to prepare the miso salad dressing while varying the mixing ratio of these ingredients, and then the addition ratio was determined by sensory test.

Method for producing the miso salad dressing composition of the first step of mixing egg yolk, mustard, salt and pepper according to the mixing ratio; A second step of putting the mixture according to the first step into a mixing bowl and adding vinegar in a mixing ratio to stir; A third step of preparing the dressing material by continuously stirring and emulsifying the cooking oil into the mixture according to the second step and further stirring for 3 to 5 minutes after the completion of the emulsification; A fourth step of separately mixing miso, soy sauce, onion, sesame seeds, water and sugar according to the blending ratio; And mixing the mixture of the fourth step with a small amount of the mixture of the third step. Doenjang salad dressing is the most efficient emulsification when mixed by the above mixing method, and when all the ingredients are mixed at once emulsification between each composition is not efficient and separated.

The in-vitro antioxidant activity of doenjang salad dressings was measured by the IC ₅₀ values of DPPH radical scavenging activity and lipid peroxidation inhibitory activity. As a result, the antioxidant activity was higher than that of the control (commercial mayonnaise).

In-vitro with the anti-in- weight to about 20-25g in vivo to valid verification of the age of 4 week-old ICR mice by miso salad dressing with miso salad dressing salary in the control group and the control group targets (male) OK Animal experiments were conducted in groups.

The dietary intake and weight gain of the doenjang salad dressings added to the general diet were not significantly different from the control group. However, the total fat weight was significantly lower than that of the control group, and especially the amount of fat accumulation around the abdomen and testicles among the adipose tissues of each region was considered to be a good effect in preventing adult diseases. On the other hand, the weight of each organ (liver, heart, brain, kidney) tissue was not significantly different between the control group and the doenjang salad dressing, there was no side effect or toxicity. The total triglyceride, total cholesterol and LDL cholesterol contents in the plasma lipid composition were lower in the doenjang salad dressing group and the atherosclerotic risk index was lower than that of the control group. In this experiment, a high-fat, high-cholesterol diet was fed with 40% fat and 1% cholesterol, so not only weight gain and body fat (abdominal, etc.) but also blood lipid concentrations and blood cholesterol, which cause arteriosclerosis, were observed. Symptoms such as increases appear to have an adverse effect on health. However, in the group of doenjang salad dressing supplemented with dietary doenjang salad dressing, the total body fat content, blood cholesterol, and blood lipid content are suppressed compared to the control group, which shows a good effect on adult diseases.

Antioxidant activity of salad dressings was measured by antioxidant enzyme activity in liver and brain tissues and the degree of peroxidation of lipids in tissues.

Antioxidant enzyme activity was compared by measuring GP (glutathione peroxidase) and GST (glutathione S-transferase) activity in liver and brain tissue. The activity of glutathione peroxidase, an antioxidant enzyme in liver and brain tissues, was significantly increased, and the anti-cancer detoxifying enzyme, GST activity, was 1.75 times higher in liver tissues and 1.45 times higher in brain tissues than in controls.

When TBARS was analyzed for lipid peroxidation in blood, liver, heart, kidney, and brain tissues, the TBARS values of the doenjang salad dressing group were significantly lower than those of the control group, indicating that lipid peroxidation was inhibited. This is due to the suppression of lipid peroxidation by 20-35% compared to the control group, due to the miso, sesame, onion, etc. contained in the miso salad dressing. Lipid peroxidation in liver tissue leads to radical damage to the membrane, which causes almost all diseases such as aging, arteriosclerosis, and cancer caused by oxidative damage. It is expected to be effective in the above diseases.

As a result of analyzing the DNA damage of lymphocytes in blood by the comet assay, the salad dressing group showed significantly higher tail DNA (%), tail length, and tail moment compared to the control group. It was confirmed. Since it is effective in preventing DNA damage of blood lymphocytes, it is expected to be effective in preventing various diseases including aging caused by oxidative damage, namely arteriosclerosis and cancer.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Example  1: Selecting the optimal blending ratio of miso salad dressing

Experimental material

The vinegar (clean garden), corn cooking oil (clean garden), mustard (clean garden), pepper (Ottogi) and eggs needed for the manufacture of mayonnaise were purchased at commercial supermarkets and stored in the refrigerator (5 ℃), and egg yolks were separated from eggs. . Doenjang (Haechansul), soy sauce (Sempyo), sugar (Cheongwon), roasted sesame seeds, onions were also purchased at the supermarket.

All experiments in the following examples were repeated three times, and the results of the experiments were performed by ANOVA in the SAS program, and Duncan's multiple range test was performed when significant (SAS Institute, Inc.). 1988, Steel & Torrie 1960).

1) Preparation of Miso Salad Dressing

Doenjang salad dressing was prepared according to the following method by the compounding ratio (weight ratio) of Table 1 through a preliminary sensory test.

First, egg yolk, mustard, salt, and pepper were added to the mixing bowl according to the mixing ratio and stirred for 10 seconds with an electric beater (HM-213: Main Power Electrical Factory Ltd). After adding the vinegar in the blending ratio to the mixture for 10 seconds, the mixture was continuously stirred while injecting cooking oil and emulsified for 10 minutes. After emulsification, the mixture was further stirred for 3 minutes to use as a dressing material.

Separately, mix the miso, soy sauce, onion, sesame, water and sugar according to the mixing ratio by stirring in an Osterizer blender (SQ-205, ILJIN Electric Appliance), and then add a small amount to the dressing prepared by the above method. Stirred and mixed.

The present miso salad dressing composition ingredient Composition ratio (wt%) cooking oil 27% Egg yolk 0.01% mustard 0.001% onion 5% Miso 10.5% Sugar 16% Soy sauce 1.6% vinegar 21.5% Sesame 8% pepper 0.5% Salt One% water Remaining amount

2) Sensory test

A total of 90 students from the Department of Food and Nutrition, Chungnam National University, served with vegetable salad with the doenjang salad dressing and mayonnaise as a dressing, and evaluated the appearance, aroma, taste, texture, and overall acceptability on a five-point scale. Is shown in Table 2.

The score for appearance (color) was 2.1 for the control group, the preference score for the flavor was 1.3 for the control group, and the control score for the taste was 2.2 for the control group. The preference score for texture was 3.0 in the control group. On the other hand, score of 3.6 for the appearance (color) of doenjang salad dressing, 3.7 for flavor, 3.8 for taste, and 3.5 for texture were higher than the control group ( p < 0.05).

Overall palatability score was highest in the control group compared with 2.5 points ( p <0.05).

Miso salad dressing sensory test result Exterior incense flavor Organization Symbol Miso Dressing 3.6 a 3.7 a 3.8 a 3.5 a 3.8 a Control group (commercial mayonnaise) 2.1 b 1.3 b 2.2 b 3.0 b 2.5 b NOTE Superscripts in the same column are significantly different (p <0.05).

Example  2: Nutritional Analysis of Doenjang Salad Dressing

Nutrients in 100 g of miso salad dressing prepared in Example 1 were analyzed according to the AOAC method (1990).

Moisture was measured by atmospheric heating and drying method, crude protein was measured by micro-Kjeldahl method, crude fat was measured by Soxhlet extraction method and ash by direct incineration method, and crude fiber was measured by improved method of Henneberg-Stohmann method. , Protein, lipid, crude fiber, and ash content were subtracted, and energy was calculated by applying the FAO / WHO energy conversion factor to the number of proteins, sugars, and fats analyzed per 100 g of edible portion. Inorganic components are wet decomposition of the sample with microwave sample pretreatment (MLS1200, Milestone, Italy), Ca, Fe, Mg, K, Na, Zn are atomic absorption spectrophotometer (Z6100, Hitachi, Japan), P is ammonium vanadate Measured by the method.

end. General ingredient

The results of analyzing the general ingredients of the prepared doenjang salad dressing are shown in Table 3. Doenjang dressing showed a slightly higher value in protein, fiber, and ash content than the other ingredients of salad dressing, such as Thousand Island, Italian and French. Ingredient Table 2001). In the case of protein, Thousand Island Dressing, etc. is about 1g per 100g, while the newly developed salad dressing contains more than 5 times protein, 2 times more sugar, and more than 10 times more fiber. appear. On the other hand, in the lipid content, the previously reported salad dressing contained 41-48 g of lipid per 100 g, while the developed dressing was about 10% lower at 33 g per 100 g. It was analyzed that 50-100 kcal per 100 g was lower than (430-480 g / 100g). As a result, the salad dressing prepared in the present invention was considered to be suitable as a salad dressing for a low calorie diet because of a high fiber content and a low fat content as compared to the conventional salad dressing.

Composition of General Ingredients of Doenjang Salad Dressing (Eating Section 100g) Food Energy (kcal) moisture (%) Protein (g) Lipid (g) Carbohydrate (g) Fiber (g) Ash (g) Miso Dressing 371 37.6 5.1 32.8 17.9 4.1 2.5 Mayonnaise (Target) 707.0 15.7 0.6 75.1 7.1 0.0 1.5 Thousand Island Dressing 481.0 37.4 0.9 48.4 10.5 0.6 2.2

I. Mineral

The mineral components of doenjang salad dressings are shown in Table 4. The mineral content of the newly developed doenjang dressing was significantly different from the minerals of salad dressings, such as Thousand Island, Italian and French, which were about 10 times higher in calcium and 2 to 3 times higher in phosphorus and potassium. It was found to contain much. The sodium content was lower than French dressing (1370 mg / 100g), but was analyzed at levels similar to Thousand Island Dressing (761 g / 100g) and Italian Dressing (87 g / 100g) (Food Ingredients 2001). The newly developed doenjang salad dressing is considered to be valuable as a functional salad dressing in terms of the use of doenjang which contains abundant inorganic ingredients such as calcium and potassium and many bioactive substances, compared to the existing salad dressing.

Mineral Content of Doenjang Salad Dressing (Eating Section 100g) Food Calcium (mg) Phosphorus (mg) Iron (mg) Sodium (mg) Potassium (mg) Magnesium (mg) Zinc (mg) Miso Dressing 116 72 0.4 679 153 21 0.1 Mayonnaise (Target) 21.0 33.0 0.8 547.0 21.0 - 0.16 Thousand Island Dressing 14.0 22.0 0.3 761.0 93.0 - 0.14

All. Vitamin ingredients

The results of analyzing the vitamin content of doenjang salad dressing are shown in Table 5. Among the vitamins of doenjang salad dressing, beta-carotene content per 100 g level was 200 μg, thiamin and riboflavin were 0.13-0.18 mg, niacin 0.4 mg per 100 g, no ascorbic acid was detected. These results indicate that the beta-carotene content is two times higher than that of Thousand Island Dressing, and that thiamine, riboflavin, and niacin are two to six times higher than each other. Ingredient list, 2001). As a result, the newly developed doenjang salad dressing contains more vitamins than the conventional salad dressing, which is nutritionally superior, and is expected to contribute to maintaining health more effectively than the existing salad dressing.

Vitamin Content of Doenjang Salad Dressing Food Beta-carotene (μg) Thiamine (mg) Riboflavin (mg) Niacin (mg) Ascorbic acid (mg) Miso Dressing 205 0.18 0.13 0.4 0 Mayonnaise (Target) 0 0.02 0.03 0.1 0 Thousand Island Dressing 102.0 0.04 0.02 0.2 0

Example  3: of miso salad dressing in-vitro Antioxidant

The antioxidant properties of the doenjang salad dressing prepared in Example 1 were IC ₅₀ (concentration required for 50% inhibition) of DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging ability and 2-thiobarbituric acid reactive substances (TBARS) content. Measured by.

(1) DPPH radical scavenging activity

Two times methanol was added to 10 g of doenjang salad dressing and blended for 10 minutes, followed by centrifugation (3,000 rpm 20 min). Each supernatant was taken and reacted with a DPPH solution at a concentration of 1.5 × 10 ⁻⁴ M for 30 minutes, and the absorbance at 515 nm was measured with a spectrophotometer (352, Pharmacia Co.), and the IC ₅₀ values are shown in Table 6.

Antioxidant activity of doenjang salad dressing measured by IC ₅₀ value of DPPH radical scavenging activity was 58.2 mg / mL in the control group, and IC ₅₀ value of doenjang salad dressing was significantly decreased ( p <0.05). In addition, the IC ₅₀ value of mayonnaise is 174.91 mg / mL, which is about 1.5 times higher than the group without the addition of functional ingredients, and thus has very low antioxidant activity. The miso salad dressing of the present invention can be used to replace mayonnaise with a functional antioxidant miso salad dressing. Could confirm.

Antioxidant Activity of Doenjang Dressing Spirulina (%) DPPH IC ₅₀ (Mg / ml) TBARS IC ₅₀ (Μg / ml) Miso Salad Dressing 58.2 ± 3. ^a 4.76 ± 0.16 ^a Commercial mayonnaise 179.7 ± 7. ^b 7.6 ± 0.93 ^b Note: * IC ₅₀ : 50% inhibition concentration means that the other superscripts in the same column are significantly different (p <0.05).

(2) lipid peroxidation inhibitory ability

Lipid peroxidation inhibitory activity was measured by TBARS (2-thiobarbituric acid reactive substances). 0.75% thiobarbituric acid (TBA) / 15% trichloroacetic acid (TCA) solution in 0.5 g of dressing After mixing 2mL and heated for 15 minutes at 90 ℃, cooled with ice water for 10 minutes and centrifuged for 20 minutes at 3,000rpm. The supernatant was separated and the absorbance was measured at 533 nm. The standard curve was malondialdehyde, where the equation was Y = 245.25X + 0.1071 ( R ² = 0.9896). The obtained results are expressed in μg malondialdehyde / mL sample.

The degree of lipid peroxidation inhibition of doenjang salad dressing is described in Table 6 together with DPPH scavenging ability. The IC ₅₀ (concentration required to inhibit 50% lipid peroxidation) value of the control group (commercial mayonnaise) was 7.60 μg / mL, and the doenjang salad dressing was 4.76 μg / mL, which significantly decreased the IC ₅₀ value ( p <0.05), Lipid peroxidation was effectively inhibited. The miso salad dressing of the present invention exhibits a high lipid peroxidation inhibitory effect because polyphenols and lignans contained in sesame seeds and the like suppress the rancidity of fats and oils.

Example  4: miso salad dressing in- vivo Investigation of anti-arteriosclerosis and antioxidant activity through animal experiment

1) Preparation of Miso Salad Dressing

Doenjang salad dressing prepared in Example 1 was prepared and then lyophilized and used for feed preparation while being kept frozen (-70 ° C).

2) Experimental Animal

Twenty four-week-old ICR mice (males) weighing 20-25 g were purchased and adapted to solid feed (Samyang Feed Co., Ltd.) for one week before the start of the experiment. After the adaptation period, the animals were reared for 12 weeks by dividing the animals into two groups of 10 animals in each group by a randomized complete block design. The temperature of the nursery was adjusted to 23 ± 2 ℃, humidity was 50 ~ 60%, daily photoperiod and dark cycle was adjusted to 12 hours each. Two experimental animals were raised in stainless steel cages, and the experimental diet and drinking water were fed freely for 24 hours. Rinse was used.

All experimental results were expressed as mean ± standard deviation of 10 experimental animals, and significance test was performed by Student t-test using the statistical package for social sciences.SPSS Inc., Chicago IL, USA The significance between the mean values of the experimental groups was tested.

3) dietary composition

Table 7 shows the content (g) of the dietary component in 1 Kg of the feed. In the experimental diet, the control group supplied 5% of the total diet weight (11.7% of calories) as corn oil (oriental flow) and lard (donggwang agricultural), and the dressing group added 15% of the total dietary weight. After limiting the content of sugar in the control group, the total calorific value of the control group and the dressing group was adjusted to be the same. Each group's diet was made once a week and used to feed a certain amount every day at a fixed time while stored in a -70 ℃ freezer to prevent fat rancidity.

Feed composition Control-HFC (High Fat High Cholesterol Diet) Miso Salad Dressing Group-HFD (High Fat and High Cholesterol Diet) Casein 200.0 200.0 DL-Methionine 3.0 3.0 Cornstarch 150.0 150.0 Sucrose 345.0 316.5 Cellulose 50.0 50.0 Lard 205.0 151.5 Salt Mix ^a 35.0 35.0 Vitamin Mix ^b 10.0 10.0 Choline Bitartrate 4.0 4.0 Cholesterol 10.0 10.0 Dressing 0.0 163.0 Total weight (g) 1012.0 1093.0 A. Mineral mixture AIN 76 (g / kg diet) Calcium Phosphate (dibasic) 500.00; Sodium Chloride 74.00; Potassium Citrate 220.00; Potassium Sulfate 52.00; Manganous Oxide 24.00; Manganous Carbonate 3.50; Ferric Citrate U.S.P. 6.00; Zinc Carbonate 1.6; Cupric Carbonate 0.30; Potassium Iodate 0.01; Sodium Selenite 0.01; Chromium Potassium Sulfate 0.55 Sucrose 118.03 b: Vitamin mixture AIN 76 (g / kg diet) Thiamine HCl 0.60; Riboflavin 0.60; Pyridoxine HCl 0.70; Niacin 3.00; Calcium Pantothenate 1.60; Folic Acid 0.20; Vitamin B12 (0.1%) 1.00; Vitamin A Palmitate (500,000 IU / g) 0.80; Vitamin D3 (400,000 IU / g) 0.25; Vitamin E acetate (500 IU / g) 10.00; Menadoine Sodium Bisulfite 0.08; C12H22O11 981.15

4) dietary intake, weight gain, dietary efficiency and Fecal  amount

The dietary intake of the test animals was measured at about 2 pm every day, and the weight was measured once a week at regular intervals after the feeding was stopped an hour before to prevent sudden weight gain. The amount of feces was collected for 3 days at the end of the diet, that is, 8 weeks, and weighed after freeze-drying. The food efficiency ratio (FER) is calculated by dividing the total weight gain divided by the total dietary intake during the same period, and is shown in Table 8 together with the dietary intake, weight gain, and feces. Body weight change is shown in FIG. 3. In Figure 3, HFC refers to the control group, HFD means doenjang salad dressing group, all had a high cholesterol diet.

As shown in Table 8, there was no significant difference in dietary intake between the control group and the doenjang salad dressing group. The amount of feces was also higher in the doenjang salad dressing group, but no significant difference was recognized. Dietary efficiency was significantly lower in the doenjang salad dressing group than in the control group (p <0.05).

Experimental group Weight gain (g / week) Dietary Intake (g / day) Dietary efficiency (%) Control 1.90 4.41 0.38 Miso dressing group 2.03 4.67 0.43

5) Biochemical component in serum and weight analysis of each tissue

(1) sampling

Experimental animals fasted for 12 hours after the end of experiment 4) were anesthetized with ethyl ether. Blood was collected from the heart immediately after opening in anesthesia and the collected blood was left at room temperature for 20 minutes and then centrifuged at 3,000 rpm for 15 minutes to separate serum. The separated serum was stored frozen at -70 ℃ and used for analysis. Each organ was extracted immediately after blood collection, rinsed with 0.9% saline solution, drained with filter paper (Whatman No. 2), and weighed.

(2) Analysis of Biochemical Components in Serum

Total lipid, total cholesterol, HDL-cholesterol, LDL-cholesterol concentrations were measured by spectrophotometer (Model 80-2088-64, Pharmacia Biotech. Co., Cambridge) by enzyme kit , England) was used to measure the absorbance at 505 nm, and the atherosclerotic index (AI: Atherogenic Index) was calculated by Equation 1 below.

Analysis of Biochemical Components in Serum Total cholesterol Triglyceride HDL cholesterol LDL cholesterol AI 12 Weeks 12 Weeks 12 Weeks 12 Weeks 12 Weeks Control 170.6 ^a 54.4 ^a 123.9 35.8 ^a 0.27 ^a Miso dressing group 139.7 ^b 39.6 ^b 112.1 22.6 ^b 0.21 ^b NOTE Superscripts in the same column are significantly different (p <0.05).

The total cholesterol, triglyceride, and LDL cholesterol levels in the blood were significantly lower in the doenjang salad dressing group than in the control group, and the arteriosclerosis index (AI) was also lower, indicating that it was effective in preventing atherosclerosis.

(3) weight of organs

The average weight of liver, heart and kidney per 100 g weight of the experimental animals was shown in Table 10. The weight of all tissues was not significantly different between the control group and the doenjang salad dressing group.

Weight of organs Liver (g / bw) Heart (g / bw) Brain (g / b.w) Elongation (g / b.w) Control 4.06 ± 0.31 0.36 ± 0.02 0.73 ± 0.02 1.47 ± 0.15 Miso dressing group 4.57 ± 0.65 0.37 ± 0.07 0.64 ± 0.09 1.37 ± 0.20

(4) weight of adipose tissue by site

After the abdominal cavity of the experimental animals, intraperitoneal, testicular periphery, thighs, spleen periphery fat weight (g / body weight) was measured and shown in Table 11. After the abdominal cavity, intraperitoneal and peri testicular fat weights were different between the control group and the dressing group, and there were no significant differences in the fat weights around the thigh and spleen. The total adipose tissue weight was significantly lower in the doenjang salad dressing group than in the control group (p <0.05). Abdominal fat content and total fat content are associated with the induction of adult disease, especially atherosclerosis.

Weight of Adipose Tissue by Site Back abdominal cavity (R / BW) Spleen (S / BW) Testicles (E / BW) Intraperitoneal (M / BW) Thigh (I / BW) Total amount (Total / BW) Control 1.89 ± 0.81b 0.38 ± 0.08a 5.38 ± 0.61b 2.03 ± 0.29b 3.77 ± 0.90a 13.46 ± 1.84b Miso dressing group 1.24 ± 0.20ab 0.34 ± 0.12a 3.81 ± 0.82a 1.38 ± 0.19a 2.46 ± 0.87a 9.22 ± 1.86a NOTE Superscripts in the same column are significantly different (p <0.05).

6) Antioxidant Indicator Analysis

(1) lipid peroxide measurement

Table 12 shows TBARS, an indicator of lipid peroxide, in liver tissue collected in 5). Lipid peroxide was measured for absorbance at 533 nm by using thiobarbituric acid (TBA) method (Bidlack & Tappel 1973) and tetramethoxypropane (malonaldehyde bis, TMP) was used as a standard. Tissue was used after homogenizing with 9 times 0.01M sodium phosphate buffer (pH 7.4) of the tissue weight. First, 200 μl of 8.1% SDS solution and 400 μl of 20% acetic acid were added to 200 μl of homogenate, and finally, 200 μl of 0.75% TBA solution was added thereto, followed by water bath at 90 ° C. for 30 minutes, and then cooled on ice for 10 min. After centrifugation at 2400 rpm for 20 minutes, the supernatant was separated and the absorbance at 533 nm was measured. blank uses D.W.

Lipid Peroxide (TBARS) Measurement Results Plasma μg / ml Liver μg / ml Brain μg / ml Kidney μg / ml Cardiac μg / ml Control 152.2 ± 40.9a 50.6 ± 5.4a 248.8 ± 18.3a 72.4 ± 18.9a 51.4 ± 5.2a Miso salad dressing group 121.1 ± 12.6b 39.8 ± 5.5b 193.1 ± 9.3b 45.8 ± 2.2b 41.6 ± 7.6b NOTE Superscripts in the same column are significantly different (p <0.05).

Doenjang salad dressing group was significantly lower in liver, plasma, brain, kidney and heart tissue than in the control group. The doenjang salad dressing group was significantly lower than the control group (p <0.05). This is a 20-35% inhibition of lipid peroxidation in each tissue compared to the control.

(2) measurement of antioxidant enzyme activity

Cytosol fractions were used to determine the erythrocytes and liver tissues of experimental animals by 30 mM HEPES containing 130 mM KCl according to Bansal et al. (Bansal et al. Biochem. Biophys. Obtained by homogenization in buffer (pH 7.4), the enzyme activity was measured while storing in a -70 ℃ refrigerator and the results are shown in Table 13.

Antioxidase activity measurement result liver brain GST nmol / min GPx unit / ml GST nmol / min GPx unit / ml GR unit / ml Control 127.4 ± 49.3a 6.74 ± 2.44a 241.5 ± 12.6a 0.586 ± 12.6a 108.7 ± 12.6a Miso salad dressing group 223.5 ± 46.8b 12.17 ± 2.99b 360.2 ± 12.6b 0.765 ± 12.6b 112.4 ± 12.6a NOTE Superscripts in the same column are significantly different (p <0.05).

Antioxidant enzyme activity was compared by measuring GP (glutathione peroxidase) and GST (glutathione S-transferase) activity in liver and brain tissue. The activity of Glutathione peroxidase, an antioxidant enzyme in liver and brain tissues, was significantly increased, and the anti-cancer detoxifying enzyme, GST activity, was 1.75 times higher in liver tissue and 1.45 times higher in brain tissue than control group.

7) DNA of blood Damage

Mice Alkali single-cell gel electrophoresis (comet assay) was performed to measure the degree of DNA damage in blood. Apply 0.5% Normal melting agarose (NMA) to the slide twice with 50 μl and 75 μl twice, and then distribute the suspension with 5 μl of whole blood and 75 μl of 0.75% Low melting agarose (LMA) evenly. Stored at refrigeration temperature. When the gel was hardened, 75 μl of 0.75% LMA was applied thereon to further coat the gel. The slide was immersed in a reagent mixture of DMSO and TritionX-100 in pH 10 lysis buffer, which had been prepared in advance, and stored in the dark for one hour to undergo lysis. After the lysis process, the slides were stored in the electrophoresis buffer for 40 minutes, arranged in the electrophoresis chamber, and unwinded for 20 minutes at 25V and 300mA. After electrophoresis, the slides were washed three times for 5 minutes in pH 7.5 tris buffer and finally soaked in ethanol for 5 minutes and dried.

In order to perform comet image analysis, nucleotides electrophoresed with ethidium bromide (20 μl / ml) were stained by fluorescence microscopy and analyzed on a computer equipped with a comet image analyzing system through a camera. DNA damage was measured by measuring the tail length (TL) of the DNA fragments moved from the nucleus, the DNA content (tail DNA%) in the tail, and the tail moment (TM) value multiplied by the tail DNA (Wim). et al. Life Sci. 2001 61: 1237-1244).

DNA damage of mouse whole blood due to diet of miso salad dressing through high fat diet was analyzed by tail DNA (TD), tail length (TL) and olive tail moment (OTM).

Analysis of tail DNA (TD), tail length (TL), and olive tail moment (OTM) assays to determine the DNA damage of mouse whole blood due to diet of doenjang salad dressing through high fat diet Head DNA Tail DNA Tail extent moment OliveTail Moment Tail length HFC 89.60 ± 1.37a 9.72 ± 0.85b 1.29 ± 0.37b 1.15 ± 0.21b 7.95 ± 1.17b HFD 94.02 ± 0.74 b 5.54 ± 0.44a 0.46 ± 0.08a 0.77 ± 0.06a 4.93 ± 0.92a NOTE Superscripts in the same column are significantly different (p <0.05).

Tail DNA (%) was significantly lower (5.54%) in the doenjang salad dressing group, compared to 9.72% in the control group, and tail length and olive tail moment were also 1.15 μm and 0.77 in the 7.95 μm and 1.15 doenjang dressing groups. It was less likely (p <0.05) because of less damage to DNA. Thus, miso salad dressings are interpreted to protect DNA in the blood.

As described above, as described through the above examples, the present invention has a taste and functionality of miso salad dressing containing miso and its manufacturing method is most favored during salad intake by adding miso calorie to salad dressing compared to mayonnaise mayonnaise with more calories and fat content is low, and therefore useful in the prevention of obesity and consequent degenerative diseases, in- vivo as confirmed by animal experiments decreased the total cholesterol concentration in the blood, decreasing total triglyceride and atherogenic index decreased It was effective in preventing atherosclerosis. In addition, it has an antioxidant effect on liver, heart, blood, kidney, and brain tissues and prevents DNA damage of blood lymphocytes, and thus prevents various diseases including aging caused by oxidative damage, such as arteriosclerosis and cancer. It is a very useful invention in the food industry because it has a very good effect.

Claims (2)

Cooking oil 27 ~ 28%, Egg yolk 0.01 ~ 0.02%, Mustard 0.001 ~ 0.002%, Onion 5 ~ 6%, Miso 10.5 ~ 11.5%, Sugar 16 ~ 17%, Soy sauce 1.6 ~ 1.7%, Vinegar 21.5 ~ 22.5%, Sesame 8 Doenjang salad dressing composition, characterized in that it contains water so that the whole is 100% to ˜9%, pepper 0.5-0.6% and salt 1-1.5%. First step of mixing egg yolk 0.01 ~ 0.02%, mustard 0.001 ~ 0.002%, salt 1 ~ 1.5% and pepper 0.5 ~ 0.6%; A second step of putting the mixture according to the first step into a mixing bowl and adding 21.5 to 22.5% of vinegar and stirring the mixture; A third step of preparing a dressing material by continuously stirring and emulsifying cooking oil 27-28% to the mixture according to the second step and further stirring for 3-5 minutes after the completion of emulsification; A fourth step of separately mixing miso 10.5-11.5%, soy sauce 1.6-1.7%, onion 5-6%, sesame seeds 8-9%, sugar 16-17% and the balance of water; And Method of producing a miso salad dressing composition comprising the step of mixing while adding a small amount of the mixture of the fourth step to the mixture of the third step.

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