KR20130078299A - Coagulating agent for bean curd and bean curd prepared by using the same - Google Patents
Coagulating agent for bean curd and bean curd prepared by using the same Download PDFInfo
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- KR20130078299A KR20130078299A KR1020110147161A KR20110147161A KR20130078299A KR 20130078299 A KR20130078299 A KR 20130078299A KR 1020110147161 A KR1020110147161 A KR 1020110147161A KR 20110147161 A KR20110147161 A KR 20110147161A KR 20130078299 A KR20130078299 A KR 20130078299A
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- South Korea
- Prior art keywords
- tofu
- weight
- bean curd
- prepared
- present
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- A—HUMAN NECESSITIES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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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
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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Abstract
Description
본 발명은 두부용 응고제 및 이를 사용하여 제조된 두부에 관한 것이다. 보다 상세하게는, 염도가 낮고 사용량이 적어도 응고력이 우수하며 건강기능성을 갖춘 두부용 응고제 및 이를 사용하여 제조된 두부에 관한 것이다.
The present invention relates to a coagulant for tofu and tofu prepared using the same. More specifically, the present invention relates to a coagulant for tofu with low salinity, at least a high coagulation power and good health function, and tofu prepared using the same.
두부는 우리나라의 전통식품으로 지금까지도 널리 애용되고 있는 식품 중의 하나이다. 이러한 두부의 제조는 콩으로부터 분리한 두유에 간수, 염화마그네슘, 황산칼슘 등과 같은 응고제를 혼합하여 숙성시킨 뒤, 이를 응고시켜 제조된다.Tofu is one of the traditional foods in Korea and is still widely used. This tofu is prepared by mixing coagulants such as liver water, magnesium chloride, calcium sulfate, and so on in soy milk separated from soybeans, and then coagulating them.
두부의 제조에 사용되는 응고제는 일반적으로 지효성 응고제와 속효성 응고제로 나뉘어진다.Coagulants used to prepare tofu are generally divided into slow-acting coagulants and fast-acting coagulants.
상기 지효성 응고제는 두유에 첨가시 약 5초~1분 내에 응고반응을 시작하는 두유 단백질과의 반응효과가 느린 응고제로, 황산칼슘, 글루코노델타락톤 등을 포함한다. 이러한 지효성 응고제는 그 반응속도가 느림으로 인해 보수성이 좋은 두부를 얻을 수 있기는 하나, 풍미가 좋은 두부를 얻을 수 없다는 단점이 있다.The slow-release coagulant is a coagulant having a slow reaction effect with a soymilk protein that starts a coagulation reaction within about 5 seconds to 1 minute when added to soymilk, and includes calcium sulfate, gluconodelta-laclactone, and the like. Such slow-acting coagulant can obtain tofu with good water retention due to the slow reaction rate, but has a disadvantage in that a flavor can not be obtained.
상기 속효성 응고제는 두유에 첨가시 약 1~2초 내에 응고반응을 시작하는 두유 단백질과의 반응효과가 빠른 응고제로, 염화마그네슘, 간수, 농축해수, 해수, 염화칼슘, 젖산 등과 같은 유기산 및 그 염 등이 포함된다.The fast-acting coagulant is a coagulant having a fast reaction effect with a soymilk protein that starts a coagulation reaction within about 1 to 2 seconds when added to soymilk. Organic acids such as magnesium chloride, liver water, concentrated seawater, seawater, calcium chloride, lactic acid and salts thereof This includes.
특히, 염화마그네슘 및 이를 주성분으로 하는 간수, 농축해수, 해수 등의 속효성 응고제는 두부의 풍미를 좋게 하는 장점이 있으며, 최근에는 친환경 제품 및 건강에 대한 관심이 증가하고 있어, 저렴한 가격의 화학간수보다는 해수를 사용하여 제조되어 다양한 미네랄을 포함하고 있는 천연 두부 응고제에 대한 수요가 늘고 있는 실정이다.In particular, fast-acting coagulants such as magnesium chloride and liver water, concentrated seawater, and seawater, which are the main ingredients thereof, have the advantage of improving the flavor of tofu. Recently, interest in eco-friendly products and health has increased, and thus, rather than low-cost chemical water, The demand for natural tofu coagulants manufactured using seawater and containing various minerals is increasing.
하지만, 천연간수는 해수가 채취되는 지역에 따라 다양한 조성을 갖게 되고 그에 따라 제조되는 두부의 성분 및 조성도 다양하지만, 두부의 제조가 용이하고 우수한 건강기능성을 갖는 두부를 제조하기 위한 간수가 아직까지 소개된 바는 없다.
However, natural water has a variety of composition depending on the area where seawater is collected, and the ingredients and composition of tofu produced according to the variety is different, but is still introduced for the manufacture of tofu that is easy to manufacture tofu and has excellent health function Nothing has happened.
본 발명은 해수에서 채취한 천연 간수를 포함하는 두부 응고제를 제공하는 것을 목적으로 한다.An object of the present invention is to provide a tofu coagulant comprising natural liver water collected from sea water.
본 발명은 두부의 제조 수율이 높은 두부 응고제를 제공하는 것을 목적으로 한다.An object of the present invention is to provide a tofu coagulant having high yield of tofu.
본 발명은 맛이 뛰어나 기호성이 높은 두부를 제조할 수 있는 두부 응고제를 제공하는 것을 목적으로 한다.An object of the present invention is to provide a tofu coagulant which can produce tofu having excellent taste and high palatability.
본 발명은 항산화 활성 및 항암 활성이 우수한 두부를 제조할 수 있는 두부 응고제를 제공하는 것을 목적으로 한다.An object of the present invention is to provide a tofu coagulant capable of producing tofu excellent in antioxidant activity and anticancer activity.
본 발명은 전술한 두부 응고제를 사용하여 제조되는 두부를 제공하는 것을 목적으로 한다.It is an object of the present invention to provide tofu prepared using the tofu coagulant described above.
본 발명은 전술한 두부를 포함하는 건강기능식품을 제공하는 것을 목적으로 한다.
An object of the present invention to provide a health functional food comprising the tofu described above.
1. 해수가 농축되어 형성되며 나트륨 5.0 내지 9.0 중량%, 마그네슘 9.0 내지 12.0 중량%, 칼슘 0.01 내지 0.02 중량% 및 칼륨 1.0 내지 2.0 중량%를 함유하는 간수를 포함하는 두부용 응고제.1. A coagulant for tofu, which is formed by concentrating seawater and comprises a liver water containing 5.0 to 9.0 wt% sodium, 9.0 to 12.0 wt% magnesium, 0.01 to 0.02 wt% calcium and 1.0 to 2.0 wt% potassium.
2. 위 1에 있어서, pH가 6.5 내지 7.0인 두부용 응고제.2. according to the above 1, the pH is 6.5 to 7.0 coagulant for tofu.
3. 위 1에 있어서, 염도가 7.5 내지 8.5%인 두부용 응고제.3. The coagulant for tofu according to the above 1, which has a salinity of 7.5 to 8.5%.
4. 위 1 내지 3의 두부용 응고제로 제조된 두부.4. Tofu prepared by the coagulant for tofu of the above 1-3.
5. 위 4에 있어서, 물(H20) 75 내지 80중량%를 포함하는 두부.5. Tofu according to the above 4, containing 75 to 80% by weight of water (H 2 0).
6. 위 4에 있어서, 단백질 10 내지 13중량%를 포함하는 두부.6. Tofu according to the above 4, containing 10 to 13% by weight protein.
7. 위 4에 있어서, 아미노산 10.50 내지 11.50 중량%를 포함하는 두부.7. Tofu according to the above 4, comprising 10.50 to 11.50% by weight amino acid.
8. 위 4에 있어서, 나트륨 0.01 내지 0.05 중량%를 포함하는 두부.8. Tofu according to the above 4, containing 0.01 to 0.05% by weight sodium.
9. 위 4에 있어서, 항산화 활성 및 항암 활성을 갖는 두부.9. Tofu according to the above 4, having antioxidant activity and anticancer activity.
10. 위 4에 있어서, 상기 두부는 연두부, 순두부, 경두부 또는 유부인 두부.10. The head of the above 4, wherein the tofu is soft tofu, soft tofu, head or tofu.
11. 위 4의 두부를 포함하는 건강 기능 식품.11. A dietary supplement containing the tofu of stomach 4.
12. 위 11에 있어서, 항산화 활성 및 항암 활성을 갖는 건강 기능 식품.
12. The health functional food of 11 above, which has antioxidant activity and anticancer activity.
본 발명의 두부 응고제는 해수에서 채취한 천연 간수를 포함함으로써 친환경적이며, 해수에 포함되는 다양한 미네랄을 인체에 제공할 수 있으므로 영양학적으로 우수하다.The tofu coagulant of the present invention is environmentally friendly by including natural liver water collected from sea water, and is nutritionally excellent because it can provide various minerals contained in sea water to the human body.
본 발명의 두부 응고제는 해수에 포함되는 다양한 미네랄들이 콩단백질의 응고에 참여하여 두부의 제조 수율이 높다.Tofu coagulant of the present invention has a high yield of tofu production by participating in the coagulation of soy protein of various minerals contained in sea water.
본 발명의 두부 응고제로 제조되는 두부는 맛이 뛰어나 기호성이 높으므로 상용성, 산업성이 매우 높다.The tofu made with the tofu coagulant of the present invention has excellent taste and high palatability, and thus has high compatibility and industriality.
본 발명의 두부 응고제로 제조되는 두부는 항산화 활성 및 항암 활성이 우수하며, 그에 따라 건강 기능 식품에 유용하게 사용될 수 있다.
Tofu prepared with the tofu coagulant of the present invention is excellent in antioxidant activity and anticancer activity, and thus can be usefully used for health food.
도 1은 실시예와 비교예들의 간수 첨가량당 두유 응고 중량을 도시한 막대 그래프이다.
도 2는 실시예와 비교예들의 간수 첨가량당 두유 응고 중량을 도시한 꺽은선 그래프이다
도 3은 실시예와 비교예들의 간수로 제조된 두부의 단면에 대하 SEM 사진이다.
도 4는 실시예와 비교예들의 간수로 제조된 두부의 관능평가 결과 그래프이다.
도 5는 실시예와 비교예들의 간수로 제조된 두부의 항산화 효과를 측정한 결과 그래프이다.
도 6은 실시예와 비교예들의 간수로 제조된 두부의 결장암 세포에 대한 항암 효과를 나타낸 그래프이다.
도 7은 실시예와 비교예들의 간수로 제조된 두부의 대장암 세포에 대한 항암 효과를 나타낸 그래프이다.
도 8은 실시예와 비교예들의 간수로 제조된 두부의 결장암 세포에 대한 항암 효과를 알아보기 위해 Bcl-2 및 Bax 유전자의 프라이머를 사용하여 RT-PCR을 수행한 전기영동 결과이다.
도 9는 실시예와 비교예들의 간수로 제조된 두부의 결장암 세포에 대한 항암 효과를 알아보기 위해 , iNOS 및 COX-2 유전자의 프라이머를 사용하여 RT-PCR을 수행한 전기영동 결과이다.
도 10은 실시예와 비교예들의 간수로 제조된 두부의 대장암 세포에 대한 항암 효과를 알아보기 위해 Bcl-2 및 Bax 유전자의 프라이머를 사용하여 RT-PCR을 수행한 전기영동 결과이다.
도 11은 실시예와 비교예들의 간수로 제조된 두부의 대장암 세포에 대한 항암 효과를 알아보기 위해 iNOS 및 COX-2 유전자의 프라이머를 사용하여 RT-PCR을 수행한 전기영동 결과이다.1 is a bar graph showing the weight of soy milk coagulation per added amount of the brine of the Examples and Comparative Examples.
FIG. 2 is a line graph showing the coagulation weight of soymilk per added amount of brine in Examples and Comparative Examples. FIG.
Figure 3 is a SEM photograph of the cross section of the head prepared by the guard of the Examples and Comparative Examples.
Figure 4 is a graph of the sensory evaluation results of tofu prepared with the guard of the examples and comparative examples.
Figure 5 is a graph of the results of measuring the antioxidant effect of tofu prepared by the water of the Examples and Comparative Examples.
Figure 6 is a graph showing the anticancer effect on the colon cancer cells of the head prepared by the liver of the Examples and Comparative Examples.
Figure 7 is a graph showing the anticancer effect on the colorectal cancer cells of the head prepared by the liver of the Examples and Comparative Examples.
FIG. 8 shows the results of electrophoresis of RT-PCR using primers of Bcl-2 and Bax genes in order to examine anticancer effects on colon cancer cells of tofu prepared with the liver of the examples and comparative examples.
Figure 9 is an electrophoresis result of the RT-PCR using the primers of the iNOS and COX-2 gene to determine the anticancer effect on the colon cancer cells of the head prepared by the liver of the examples and comparative examples.
FIG. 10 shows the results of electrophoresis of RT-PCR using primers of Bcl-2 and Bax genes in order to examine the anticancer effects on colorectal cancer cells of tofu prepared with the liver of the examples and comparative examples.
FIG. 11 shows the results of electrophoresis of RT-PCR using primers of iNOS and COX-2 genes to examine anticancer effects on colorectal cancer cells of tofu prepared with the liver of the examples and comparative examples.
본 발명은 해수가 농축되어 형성되며 나트륨 5.0 내지 9.0 중량%, 마그네슘 9.0 내지 12.0 중량%, 칼슘 0.01 내지 0.02 중량% 및 칼륨 1.0 내지 2.0 중량%를 함유하는 간수를 포함함으로써, 염도가 낮고 사용량이 적어도 응고력이 우수하며 건강기능성을 갖춘 두부 응고제 및 이를 사용하여 제조된 두부에 관한 것이다.
The present invention is formed by concentrating the seawater and comprises a salt water containing 5.0 to 9.0% by weight of sodium, 9.0 to 12.0% by weight of magnesium, 0.01 to 0.02% by weight of calcium and 1.0 to 2.0% by weight of potassium, so that the salinity is low and the amount used is at least It relates to a tofu coagulant having excellent coagulation power and health function, and tofu prepared using the same.
이하에서 본 발명을 상세하게 설명하도록 한다.Hereinafter, the present invention will be described in detail.
본 발명의 두부 응고제는 해수(海水)를 농축시킨 천연간수를 포함하는 것을 특징으로 한다.Tofu coagulant of the present invention is characterized in that it comprises a natural salt water concentrated sea water (海水).
해수에는 다양한 미네랄이 포함되어 있는 것으로 알려져 있으며, 이러한 미네랄 성분은 인체에 필요한 영양소이므로 본 발명에 따른 간수를 사용하여 제조된 두부는 영양학적으로 우수하다. 아울러 상기 다양한 미네랄들은 콩단백질의 응고에 여러 기작으로 관여하게 되므로 두부의 제조 수율을 높일 수 있다.Seawater is known to contain a variety of minerals, and since these mineral components are nutrients necessary for the human body, the tofu prepared using the brine according to the present invention is nutritionally excellent. In addition, the various minerals are involved in the coagulation of soy protein in various mechanisms can increase the yield of tofu production.
또한, 본 발명의 두부 응고제는 나트륨 5.0 내지 9.0 중량%, 마그네슘 9.0 내지 12.0 중량%, 칼슘 0.01 내지 0.02 중량% 및 칼륨 1.0 내지 2.0 중량%를 함유하는 간수를 포함하는 것을 특징으로 한다.In addition, the tofu coagulant of the present invention is characterized in that it comprises a liver containing 5.0 to 9.0 wt% sodium, 9.0 to 12.0 wt% magnesium, 0.01 to 0.02 wt% calcium and 1.0 to 2.0 wt% potassium.
본 발명에 있어서, 간수 중의 나트륨은 염화 나트륨의 주성분이며 콩단백질의 응고에 관여하는 것으로 판단된다.In the present invention, sodium in the liver is considered to be a major component of sodium chloride and is involved in the coagulation of soy protein.
본 발명에 따른 간수에 있어서 나트륨은 5.0 내지 9.0 중량%의 함량으로 포함되며 이러한 함량은 종래 알려진 천연간수들에 비해 매우 낮은 나트륨 함량이다. 나트륨 함량이 5.0 중량% 미만이면 제조되는 두부의 기호성이 저하되고 두부 제조 수율이 저하될 수 있으며, 9.0 중량% 초과이면 제조되는 두부의 염도가 높아지고 기호성이 저하될 수 있다.Sodium in the brine according to the present invention is included in an amount of 5.0 to 9.0% by weight, which is a very low sodium content compared to conventionally known natural brine. If the sodium content is less than 5.0% by weight, the palatability of the tofu produced may be lowered and the yield of tofu may be lowered. If the sodium content is more than 9.0% by weight, the salinity of the tofu produced may be increased and the palatability may be reduced.
본 발명에 있어서, 간수 중의 마그네슘은 콩단백질의 응고에 주로 관여하는 것으로 판단된다.In the present invention, magnesium in the liver is considered to be mainly involved in the coagulation of soy protein.
본 발명에 따른 간수에 있어서 마그네슘은 9.0 내지 12.0 중량%의 함량으로 포함되며 이러한 함량은 종래 알려진 천연간수들에 비해 매우 높은 마그네슘 함량이다. 마그네슘 함량이 9.0 중량% 미만이면 두부 제조 수율이 저하되고 두부의 조직이 치밀하게 형성되지 않으며, 12.0 중량% 초과이면 제조되는 두부의 기호성이 저하될 수 있다.Magnesium is contained in an amount of 9.0 to 12.0% by weight in the brine according to the present invention, which is a much higher magnesium content than conventionally known natural brine. If the magnesium content is less than 9.0% by weight, the yield of tofu production is lowered, and the tofu tissue is not densely formed. If the content of magnesium is more than 12.0% by weight, the palatability of the prepared tofu may be reduced.
본 발명에 있어서, 간수 중의 칼슘 및 칼륨은 콩단백질의 응고에 관여하며, 미네랄 성분으로서 두부의 영양소 역할을 한다. In the present invention, calcium and potassium in the liver are involved in the coagulation of soy protein, and serves as a nutrient of tofu as a mineral component.
본 발명에 따른 간수에 있어서 칼슘은 0.01 내지 0.02 중량%의 함량으로 포함되며, 칼륨은 1.0 내지 2.0 중량%의 함량으로 포함된다. 칼슘 및 칼륨 함량이 각각 그 상기 함량 범위 미만이면 두부 제조 수율이 저하되며 기호성 및 건강기능성이 저하될 수 있으며, 상기 함량 범위 초과이면 기호성이 저하될 수 있다.In the brine according to the present invention, calcium is included in an amount of 0.01 to 0.02% by weight, and potassium is included in an amount of 1.0 to 2.0% by weight. When the calcium and potassium content is less than the content range, respectively, the yield of tofu may be lowered, and the palatability and health function may be lowered, and when the content is above the content range, palatability may be reduced.
해수로부터 얻어지는 간수는 지역이나 시기에 따라 미네랄의 종류 및 함량이 달라질 수 있다. 그에 따라 간수를 포함하여 제조되는 두부용 응고제는 이에 본 발명은 이러한 다양한 간수의 성분 및 조성에 대해 본 발명이 목적하는 효과를 달성할 수 있는 미네랄 성분 및 그 함량을 특정하는 것을 특징으로 한다. 본 발명의 두부 응고제는 전술한 특정한 미네랄들이 전술한 특정한 함량을 모두 구비함으로써 본 발명이 목적하는 효과를 달성할 수 있다.The brine from seawater may vary in the type and content of minerals in different regions and seasons. The coagulant for tofu prepared according to the present invention is characterized in that the present invention specifies mineral components and their contents that can achieve the desired effect of the present invention on the components and compositions of these various liver water. The tofu coagulant of the present invention may achieve the desired effect of the present invention by providing the above-mentioned specific minerals with all the above-mentioned specific contents.
상기 성분들 외에 해수에 포함되는 다양한 미네랄들이 본 발명의 두부 응고제에 포함될 수 있음은 당업자에게 자명하다.It will be apparent to those skilled in the art that in addition to the above components, various minerals included in seawater may be included in the tofu coagulant of the present invention.
본 발명에 따른 간수는 그 대부분이 물(H20)이다. 물은 미네랄 성분 및 각종 이온을 용해시키고 그 농도를 결정한다. The brine according to the invention is mostly water (H 2 0). Water dissolves the mineral components and various ions and determines their concentration.
본 발명의 두부 응고제에 있어서 물의 함량은 필요에 따라 당업자가 적절하게 선택할 수 있으므로, 본 발명에서 특별히 제한되지 않는다. 예를 들면 50 내지 90 중량%, 바람직하게는 50 내지 80 중량%, 바람직하게는 50 내지 70 중량%의 함량을 질 수 있으나, 이에 한정되는 것은 아니다.The content of water in the tofu coagulant of the present invention can be appropriately selected by those skilled in the art as needed, and is not particularly limited in the present invention. For example, the content may be 50 to 90% by weight, preferably 50 to 80% by weight, preferably 50 to 70% by weight, but is not limited thereto.
상기 성분들이 혼합된 본 발명에 따른 간수는 두부 응고제로서 사용되기 위해 적절한 pH를 갖는 것이 바람직하다. 적절한 pH는 제조되는 두부의 품질을 결정하는 중요한 요소 중 하나이다. 이러한 측면에서 본 발명의 간수는 pH가 6.5 내지 7.0인 경우에 가장 우수한 조직치밀성 및 기호성을 갖는 두부를 생산할 수 있다.The brine according to the present invention in which the above ingredients are mixed preferably has an appropriate pH for use as a tofu coagulant. Proper pH is one of the important factors that determine the quality of the tofu produced. In this respect, the present invention can produce tofu having the best tissue density and palatability when the pH is 6.5 to 7.0.
본 발명에 따른 간수는 염도가 7.5 내지 8.5%인 것이 바람직하다. 염도가 상기 범위인 경우에 두부의 기호성이 가장 우수하다.The brine according to the invention preferably has a salinity of 7.5 to 8.5%. The palatability of tofu is the best when the salinity is in the above range.
본 발명의 두부 응고제는 통상적인 두부 제조법에 제한 없이 사용될 수 있다. 본 발명에 따른 두부의 제조방법의 일 구현예를 설명하면 다음과 같다.Tofu coagulants of the present invention can be used without limitation to conventional tofu preparation. Referring to one embodiment of the manufacturing method of tofu according to the present invention.
콩을 물과 혼합하면서 마쇄하고 가열한 다음, 비지를 분리하고 두유를 얻는다. 가열된 두유에 본 발명의 응고제를 혼합하고 교반하면서 두유를 응고시킨다. 응고물을 파쇄하여 성형틀에 넣고 압착하면 두부를 얻을 수 있다. The beans are mixed with water, crushed and heated, the sesame is separated and soymilk is obtained. The soymilk is solidified while mixing the coagulant of the present invention with heated soymilk and stirring. Tofu can be obtained by crushing the coagulum and placing it in a mold.
본 발명의 두부는 물(H20) 75 내지 80중량%를 포함하는 것이 바람직하다. 물 함량이 75중량% 미만이면 두부의 식감이 저하되며, 80중량% 초과이면 두부 조직의 치밀성이 저하될 수 있다.Tofu of the present invention preferably comprises 75 to 80% by weight of water (H 2 0). If the water content is less than 75% by weight, the texture of the tofu is lowered. If the water content is more than 80% by weight, the density of the tofu tissue may be reduced.
본 발명의 두부는 전술한 본 발명의 두부 응고제로 제조되어 단백질 함량이 풍부하다. 예를 들어, 단백질 10 내지 13중량%를 포함하는 것이 바람직하나, 이에 한정되는 것은 아니다.Tofu of the present invention is prepared with the above-described tofu coagulant of the present invention and is rich in protein content. For example, preferably 10 to 13% by weight of protein, but is not limited thereto.
바람직하게는, 본 발명의 두부는 다량의 아미노산을 함유할 수 있다. 아미노산은 인체의 구성성분으로서 필수 영양소이며 단백질을 구성하는 단위이다. 본 발명의 두부 응고제를 사용할 경우에는, 그 구체적인 반응기작에 대해서는 아직 밝혀진 바는 없으나, 그 두부에는 단백질을 구성하는 아미노산 및 단백질을 구성하지 않는 자유 아미노산이 모두 존재한다. 이러한 아미노산 중에서 두부의 구성에 필수적이거나 맛을 결정하는 아미노산으로는 아스파라긴산(Aspartic acid), 트레오닌(Threonine), 세린(Serin), 글루탐산(Glutamic acid), 프롤린(Proline), 글리신(Glycine), 알라닌(Alanine), 발린(Valine), 이소루신(Isoleucine), 루신(Leucine), 티로신(Tyrosine), 페닐알라닌(Phenylalanine), 히스티딘(Histidine), 리신(Lysine), 아르기닌(Arginine) 등이 알려져 있으며, 본 발명의 두부에는 상기 아미노산이 다량으로 포함되어 있어 두부의 기호성이 우수하고 건강기능성 측면에서도 우수하다. 본 발명의 아미노산의 함량은, 예를 들면 10.50 내지 11.50 중량%를 포함할 수 있으나, 이에 한정되는 것은 아니다.Preferably, the tofu of the present invention may contain a large amount of amino acids. Amino acids are essential nutrients and components of proteins. When the tofu coagulant of the present invention is used, the specific reaction mechanism has not yet been disclosed, but there are both amino acids constituting the protein and free amino acids constituting the protein. Of these amino acids, essential or determinant amino acids for tofu composition include aspartic acid, threonine, serine, glutamic acid, proline, glycine, and alanine ( Alanine, Valine, Isoleucine, Leucine, Tyrosine, Tyrosine, Phenylalanine, Histidine, Lysine, Arginine and the like are known, and the present invention Tofu contains a large amount of the amino acid, so the palatability of the tofu is excellent in terms of health functional properties. The amino acid content of the present invention may include, for example, 10.50 to 11.50% by weight, but is not limited thereto.
본 발명의 두부는 높은 건강기능성을 갖는다. 예를 들면 나트륨 함량이 적어 저염식에 매우 유용하다. 이러한 측면에서 본 발명이 두부는 나트륨 함량이 0.01 내지 0.05 중량%인 것이 바람직하다.Tofu of the present invention has a high health function. For example, the low sodium content is very useful for low salts. In this respect, the tofu of the present invention preferably has a sodium content of 0.01 to 0.05% by weight.
바람직하게, 본 발명의 두부는 낮은 나트륨 함량 외에도 건강기능성으로서 항산화 활성 및 항암 활성을 갖는다.Preferably, the tofu of the present invention has antioxidant activity and anticancer activity as health function in addition to low sodium content.
본 발명의 두부는 항산화 활성 및 항암 활성을 가지므로 두부 자체로 사용되는 것 이외에 건강기능식품의 제조에 사용될 수 있다.Tofu of the present invention has antioxidant activity and anticancer activity, and thus can be used in the manufacture of health functional food in addition to being used as tofu itself.
본 발명의 두부가 적용될 수 있는 건강식품은 본 발명의 두부를 포함하며 섭취될 수 있는 식품이라면 특별히 제한되지 않으며, 예를 들면 유제품, 제과물, 조미료, 음료, 캡슐, 정제, 분말, 액상 현탁액, 환제, 과립제 등이 있을 수 있으나, 이에 한정되는 것은 아니다.The health food to which the tofu of the present invention can be applied is not particularly limited as long as it is a food that can be ingested including the tofu of the present invention, for example, dairy products, confectionery, seasonings, beverages, capsules, tablets, powders, liquid suspensions, There may be pills, granules, and the like, but is not limited thereto.
본 발명의 두부는 당분야에 알려진 두부의 모든 형태를 포함하며, 예를 들면 연두부, 순두부, 경두부, 유부 등일 수 있으나, 이에 한정되는 것은 아니다.
Tofu of the present invention includes all forms of tofu known in the art, and may be, for example, soft tofu, soft tofu, cervical tofu, lactose, etc., but is not limited thereto.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시하나, 이들 실시예는 본 발명을 예시하는 것일 뿐 첨부된 특허청구범위를 제한하는 것이 아니며, 본 발명의 범주 및 기술사상 범위 내에서 실시예에 대한 다양한 변경 및 수정이 가능함은 당업자에게 있어서 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속하는 것도 당연한 것이다. Hereinafter, preferred examples are provided to aid the understanding of the present invention, but these examples are merely illustrative of the present invention and are not intended to limit the scope of the appended claims, which are within the scope and spirit of the present invention. It is apparent to those skilled in the art that various changes and modifications can be made to the present invention, and such modifications and changes belong to the appended claims.
실시예 및 비교예 1-5Example and Comparative Example 1-5
대한민국 전라남도 신안군에 위치한 신일염전에서 11회 농축단계를 거쳐 간수를 채취하였다(실시예). 각 농축단계는 해수를 자연 건조시킨 후 결정화된 소금을 제거함으로써 완료되며, 최종 11단계의 농축단계에서는 간수가 하기 표 1의 조성을 갖게되면 결정화된 소금을 제거하고 간수를 얻었다.Gansu was collected through 11 concentration steps in Sinil Salt Farm located in Sinan-gun, Jeollanam-do, Korea (Example). Each concentration step is completed by naturally drying the seawater after removing the crystallized salt, in the
또한, 동 염전에서 7회 농축단계를 거친 간수(비교예 1), 상기 실시예 1과 비교예 1의 간수를 혼합한 간수(비교예 2), 상기 실시예 1의 간수를 2년 동안 보관하여 숙성시킨 간수(비교예 3), 대한민국 전라남도 신안군에 위치한 신안염전에 채취한 간수(비교예 4), 대한민국 전라남도 신안군에 위치한 태평 염전에서 채취한 간수(비교예 5)를 얻었으며, 상기 실시예 및 비교예들의 간수의 미네랄 성분의 조성비의 측정 결과는 다음과 같다(단위는 중량%). In addition, the brine (Comparative Example 1), which has undergone seven concentration steps in the salt, was prepared by mixing the brine of Example 1 and Comparative Example 1 (Comparative Example 2), and storing the brine of Example 1 for 2 years. The matured guards (Comparative Example 3), the guards collected from Sinan Salt located in Sinan-gun, Jeollanam-do, Korea (Comparative Example 4), and the guards (Comparative Example 5) collected from Taepyung Salt Farm, located in Sinan-gun, Jeollanam-do, Korea were obtained. The measurement result of the composition ratio of the mineral component of the water of the comparative example is as follows (unit: weight%).
상기 표 1에 기재된 바와 같이, 본 발명의 간수는 Na 함량이 종래의 비교예들보다 작은 반면, Mg의 함량은 종래의 비교예들보다 큰 값을 갖는다.As shown in Table 1, the Gn content of the present invention is smaller than the conventional comparative examples, while the Mg content has a larger value than the conventional comparative examples.
아울러, 본 발명의 간수에는 중금속이 전혀 함유되어 있지 않아 인체에 무해한 것을 알 수 있다.
In addition, it can be seen that the safe water of the present invention does not contain any heavy metal and is harmless to the human body.
실험예 1: pH와 염도 측정Experimental Example 1 Measurement of pH and Salinity
실시예 및 비교예들의 간수에 대해 pH와 염도를 측정하였으며, 그 결과를 하기 표 2에 기재하였다.PH and salinity were measured for the liver water of Examples and Comparative Examples, and the results are shown in Table 2 below.
상기 표 2에 기재된 바와 같이, 본 발명의 간수는 종래의 비교예들과 비교하면 다소 낮은 염도와 pH를 갖는 것을 알 수 있다.
As shown in Table 2, it can be seen that the brine of the present invention has a slightly lower salinity and pH than the conventional comparative examples.
실험예 2: 두부 제조 - 간수 사용량별 응고 중량 평가Experimental Example 2 Preparation of Tofu-Evaluation of Coagulation Weight by Use of Water
동화식품(대한민국 경상남도 양산)에서 구입한 두유(豆乳)를 80℃로 가열한 후, 상기 실시예 및 비교예들의 간수를 각각 첨가하고 10분간 교반혼합하였다. 응고된 두유를 파쇄한 후 성형틀에 넣고 압착한 후 10분간 냉각시켜 실시예 및 비교예들의 간수별로 각각 두부를 제조하였다.Soy milk (豆乳) purchased from Donghwa Food (Yangsan, Gyeongsangnam-do, Korea) was heated to 80 ° C., followed by stirring and mixing for 10 minutes. After the coagulated soy milk was crushed, it was put into a mold and pressed, and then cooled for 10 minutes to prepare tofu for each of the examples and comparative examples.
제조된 간수별 두부의 성분과 조성비(단위는 중량%)를 분석하였으며, 그 결과를 하기 표 3에 기재하였다.The ingredients and composition ratio (unit: wt%) of the prepared tofu were analyzed, and the results are shown in Table 3 below.
실험예 3: 간수 첨가량당 응고 중량 평가Experimental Example 3: Evaluation of Coagulation Weight per Gan Water Addition
실시예 2의 두부 제조 과정에서 실시예 및 비교예들의 간수 첨가량당 두유 응고 중량(curd weight(g))을 측정하였으며, 그 결과를 하기 도 1 및 도 2에 나타내었다.Curd weight (g) per soymilk added amount of Examples and Comparative Examples was measured in the tofu production process of Example 2, and the results are shown in FIGS. 1 and 2.
도 1 및 도 2를 참고하면, 동일한 함량의 두유에 대해서, 실시예가 가장 작은 함량인 300㎕에서 응고 중량이 가장 큰 것을 알 수 있다. 이로부터 본 발명의 간수를 두부용 응고제로 사용하는 경우에 적은 사용량에도 많은 양의 두부를 제조할 수 있음을 알 수 있다.
1 and 2, for the same amount of soy milk, it can be seen that the coagulation weight is the largest at 300 μL, which is the smallest content of the embodiment. From this, it can be seen that a large amount of tofu can be produced even at a small amount of use when the brine of the present invention is used as a coagulant for tofu.
실험예 4: 두부의 조직 구조 평가Experimental Example 4: Evaluation of the Structure of Tofu
상기 실험예 2에서 제조된 간수별 두부의 단면을 SEM으로 관찰하였으며, 그 결과를 도 3에 나타내었다.A cross section of the head of each head prepared in Experimental Example 2 was observed by SEM, and the results are shown in FIG. 3.
도 3을 참고하면, 실시예로 제조된 두부가 가장 치밀한 조직 구조를 가지고 단백질이 균일한 망상구조를 보이지만, 비교예들로 제조된 두부는 균일하지 못하고 거친 단면을 보이며 불규칙적인 기공이 관찰되는 것을 알 수 있다.
Referring to FIG. 3, the tofu prepared in the example has the most dense tissue structure and the protein shows a uniform network structure, but the tofu prepared in the comparative examples shows a non-uniform, rough cross section and irregular pores. Able to know.
실험예 5: 두부의 물성 평가Experimental Example 5: Evaluation of Tofu Properties
상기 실험예 2에서 제조된 두부의 수율, 두께, 염도, pH를 측정하였으며, 그 결과를 하기 표 4에 나타내었다.The yield, thickness, salinity, and pH of the tofu prepared in Experimental Example 2 were measured, and the results are shown in Table 4 below.
수율은 두유의 제조에 사용된 콩 500g을 기준으로 제조되는 두부의 무게(g)를 비교하여 결정되었다.The yield was determined by comparing the weight (g) of tofu prepared based on 500 g of soy milk used to make soymilk.
상기 표 4에 기재된 바와 같이, 수율은 실시예와 비교예 1이 가장 높았다. 하지만, 비교예 1은 상기 실험예 4에서 살펴본 바와 같이, 그 조직이 너무 물러 두부로 상용화하기에는 부적합하므로, 실시예의 두부가 수율도 높으면서 상용화하기에 적합한 조직을 가지고 있음을 알 수 있다.As shown in Table 4, the yield was the highest in Example and Comparative Example 1. However, Comparative Example 1, as discussed in Experimental Example 4, because the tissue is too low to be suitable for commercialization to the tofu, it can be seen that the tofu of the Example has a high yield and suitable for commercialization.
염도는 실시예의 간수가 나트륨 성분이 비교예들의 간수보다 현저하게 적었으나, 제조된 두부의 염도는 모두 유사했다. 이로부터 실시예의 간수로 제조된 두부가 비교예들과 비교하여 맛에서 뒤떨어지지 않음을 나타낸다.The salinity of the brine in the examples was significantly lower than that of the comparative examples, but the salinities of the prepared tofu were all similar. This shows that the tofu prepared with the brine of the example is not inferior in taste as compared with the comparative examples.
pH는 실시예와 비교예 모두 식품규격인 pH 6 범위를 갖는 것을 알 수 있다.
It can be seen that the pH of the Examples and Comparative Examples both have a food standard pH 6 range.
실험예 5: 두부 내 아미노산 함량 측정Experimental Example 5: Determination of Amino Acid Content in Tofu
상기 실험예 2에서 제조된 두부에 있어서 하기 표 5에 기재된 주요 아미노산의 함량을 측정하였으며, 그 결과는 하기 표 5와 같다.In the tofu prepared in Experimental Example 2, the content of the major amino acids described in Table 5 was measured, and the results are shown in Table 5 below.
acid Glutamic
acid
상기 표 5에 따르면, 실시예의 간수로 제조된 두부의 아미노산 함량이 가장 많은 것을 알 수 있다.According to Table 5, it can be seen that the amino acid content of the tofu prepared with the brine of the embodiment is the most.
이러한 아미노산의 함량 차이는 상기 실시예에서 측정된 바와 같이, 실시예 및 비교예들의 간수의 미네랄 성분 및 조성이 다름에 따라, 콩 단백질의 침전기작이 각각 달라지기 때문이라고 판단된다.The difference in the content of these amino acids is determined because the precipitation mechanism of the soy protein, respectively, as the mineral component and composition of the brine in the Examples and Comparative Examples are different, as measured in the above Examples.
특히, 실시예의 두부는 글루탐산의 함량이 비교예들보다 많은데, 글루탐산은 좋은 맛을 내는 성분이므로, 본 발명의 간수로 제조된 두부가 가장 우수한 맛을 낼 수 있다고 판단된다.
In particular, the tofu of the Example has a greater content of glutamic acid than the comparative examples. Since glutamic acid is a component that tastes good, it is determined that the tofu prepared with the brine of the present invention may have the best taste.
실험예 6: 두부의 관능검사Experimental Example 6: sensory test of tofu
상기 실험예 2에서 제조된 두부에 대해 관능검사를 실시하였다.Sensory test was performed on the tofu prepared in Experimental Example 2.
색, 향미, 맛, 조직감, 전반적인 기호도, 짠맛, 콩비린맛, 쓴맛, 고소한맛의 9가지 항목에 대해서 20인을 대상으로 하기 기준으로 평가하도록 하였으며, 그 결과를 도 4에 나타내었다.Color, flavor, taste, texture, overall taste, salty, soybean, bitter, savory nine items were evaluated by the following criteria for 20 people, the results are shown in FIG.
0점: 매우 약함, 0 points: very weak,
1점: 약함, 1 point: weak,
2점: 보통, 2 points: Normal,
3점 우세함, 3 points predominance,
4점 매우 우세함4 points very superior
도 4를 참고하면, 실시예의 간수로 제조된 두부는 쓴맛, 콩비린맛, 짠맛 등의 부정적 항목은 잘 드러나지 않은 반면, 맛, 조직감, 전반적인 기호도에서는 가장 우수한 것을 알 수 있다.
Referring to Figure 4, tofu prepared by the brewer of the embodiment, while the negative items such as bitter taste, soybean, salty taste is not well revealed, it can be seen that the best in taste, texture, overall preference.
실험예 7: 두부의 항산화 효과 측정Experimental Example 7: Measurement of antioxidant effect of tofu
상기 실험예 2에서 제조된 두부에 대해 하기와 같은 방법으로 항산화 효과를 측정하였다.The antioxidant effect of the tofu prepared in Experimental Example 2 was measured by the following method.
(1) 시료제조 및 추출(1) Sample preparation and extraction
실시예 및 비교예들의 간수로 제조한 두부를 동결건조 시킨 후 마쇄하여 시료에 20배(w/v)의 70% ethanol을 첨가하여 12시간 교반을 2회 반복한 후 여과하여 회전식 진공 농축기(EYELA, Tokyo Rikakikai Co., Japan)로 농축하여 에탄올 추출물(ethanol extract)을 얻었다. 이들 추출물들을 증류수(또는 Dimethyl sufoxid, DMSO)에 희석하여 실험에 사용하였다. Freeze-dried tofu prepared by using the water of the examples and comparative examples, crushed and added 20 times (w / v) of 70% ethanol to the sample, repeated 12 hours of stirring twice, filtered and rotary vacuum concentrator (EYELA) , Tokyo Rikakikai Co., Japan) to obtain an ethanol extract (ethanol extract). These extracts were diluted in distilled water (or Dimethyl sufoxid, DMSO) and used for the experiment.
(2) (2) 하이드록시Hydroxy 라디칼Radical (·(· OHOH ) 소거효과 ) Elimination effect
10mM FeSO4ㅇ 7H2O-에틸렌디아민테트라아세트산 디소듐염(EDTA)에 10mM의 2-데옥시리보스와 상기 제조된 농도별 시료용액을 혼합한 다음, 10 mM의 H2O2 를 첨가하여 Fenton 반응에 따라 37℃에서 4시간 동안 배양하였다. 이 혼합액에 2.8% 트리클로로아세트산(tricholroacetic acid, TCA) 1.0 mL와 1.0% 티오바르비투르산(thiobarbituric acid, TBA) 1.0 mL 을 첨가하여 끓는 물에서 10분간 반응시킨 다음 냉각시킨 후 520nm에서 UV-VIS spectrophotometer를 이용하여 흡광도를 측정하였다. 시료를 첨가하지 않은 경우를 대조군으로 하여 하기 수학식 1과 같은 방법으로 라디칼 소거율을 얻었으며, 그 결과를 도 5에 그래프로 나타내었다.10 mM FeSO 4 ㅇ 7H 2 O-ethylenediaminetetraacetic acid disodium salt (EDTA) was mixed with 10 mM 2-deoxyribose and the sample solution prepared according to the concentration, and then 10 mM H 2 O 2 was added to Fenton. Incubated for 4 hours at 37 ℃ according to the reaction. To this mixture was added 1.0 mL of 2.8% tricholroacetic acid (TCA) and 1.0 mL of 1.0% thiobarbituric acid (TBA), reacted in boiling water for 10 minutes, cooled, and UV-VIS at 520 nm. Absorbance was measured using a spectrophotometer. Radical scavenging ratio was obtained by the same method as in Equation 1 below when the sample was not added, and the results are shown graphically in FIG. 5.
[수학식 1][Equation 1]
도 5를 참고하면, 실시예로 제조된 두부가 하이드록시 라디칼 소거 효과가 가장 높은 것을 알 수 있다. 하이드록시 라디칼은 활성산소 중에서 화학적으로 반응성이 가장 크며 생체내의 산화원인이 되며 DNA 손상을 주거나 돌연변이를 유발하는 물질로 알려져 있으므로 하이드록시 라디컬의 소거활성으로부터 항산화 효과를 평가할 수 있고, 이로부터 실시예로 제조된 두부가 항산화 효과가 가장 우수한 것을 알 수 있다.
Referring to Figure 5, it can be seen that the tofu prepared in the embodiment has the highest hydroxy radical scavenging effect. Since hydroxy radicals are the most chemically reactive among the active oxygen and are known to be the source of oxidation in vivo and cause DNA damage or mutation, the antioxidant effect can be evaluated from the scavenging activity of hydroxy radicals. It can be seen that the tofu prepared with the most excellent antioxidant effect.
실험예 7: 두부의 in vitro 항암 효과 측정Experimental Example 7: In vitro anticancer effect measurement
상기 실험예 2에서 제조된 두부에 대해 하기와 같은 방법으로 항암 효과를 측정하였다.The anticancer effect was measured in the following manner with respect to the tofu prepared in Experimental Example 2.
(1) 시료제조 및 추출(1) Sample preparation and extraction
실험예 7과 동일한 방법으로 시료를 얻었다.
A sample was obtained in the same manner as in Experimental Example 7.
(2) 암세포 배양(2) cancer cell culture
가. 사용시약 및 기기end. Reagents and Devices
세포배양을 위해 RPMI 1640, fetal bovine serum (FBS), 0.05% Trypsin-0.02% EDTA 그리고 100 units/㎖ penicillin-streptomycin을 GIBCO (USA)로부터 구입하여 사용하였다. 세포배양은 5% CO2 incubator (Forma, model 311 S/N29035, USA)를 사용하였다.RPMI 1640, fetal bovine serum (FBS), 0.05% Trypsin-0.02% EDTA and 100 units / ml penicillin-streptomycin were used for cell culture from GIBCO (USA). Cell culture was used 5% CO 2 incubator (Forma, model 311 S / N29035, USA).
나. 실험에 사용한 암세포 I. Cancer Cells Used in Experiment
HT-29 인체 결장암세포(HT-29 human colon carcinoma cell)는 한국 세포주 은행(서울의대)으로부터 분양받았고 HCT-116 인체 대장암세포 (HCT-116 human colorectal adenocarcinoma cell)는 ATCC(국제생물자원센터)에서 분양받아 배양하면서 실험에 사용하였다.HT-29 human colon carcinoma cells were distributed from Korea Cell Line Bank (Seoul National University of Medicine) and HCT-116 human colorectal adenocarcinoma cells were collected from ATCC. It was used for the experiment while incubation.
다. 암세포 배양All. Cancer cell culture
HT-29 인체 결장암세포, HCT-116 인체 대장암세포는 각각 100 units/mL penicillin-streptomycin과 10%의 FBS가 함유된 RPMI 1640을 사용하여 37℃, 5% CO2 incubator에서 배양하였다. 배양된 각각의 암세포는 일주일에 2-3회 refeeding하고 6-7일 후에 PBS로 세척한 후 0.05% Trypsin-0.02% EDTA로 부착된 세포를 분리하여 원심분리 하였다. 집적된 암세포에 배지를 넣고 피펫으로 암세포가 골고루 분산되도록 잘 혼합한 후 75 mL cell culture flask에 11 mL씩 일정 수 분할하여 주입하고 계속 5-6일마다 계대 배양하면서 실험에 사용하였다. HT-29 human colon cancer cells and HCT-116 human colon cancer cells were cultured at 37 ° C. and 5% CO 2 incubator using RPMI 1640 containing 100 units / mL penicillin-streptomycin and 10% FBS, respectively. Each cultured cancer cells were refeeded 2-3 times a week, washed 6-7 days in PBS, and then centrifuged by detaching cells attached with 0.05% Trypsin-0.02% EDTA. The medium was added to the integrated cancer cells and mixed well so that the cancer cells were evenly distributed with a pipette. Then, a predetermined number of 11 mL portions were injected into a 75 mL cell culture flask, followed by subculture every 5-6 days.
(3) MTT assay (3) MTT assay
MTT(3-(4,5-dimethyl-thiazol)-2,5-diphenyl) assay는 생존 암세포의 효소작용에 의해 MTT가 환원되어 formazan crystal로 침전되는 정도를 흡광도로 측정하여 암세포가 사멸 또는 증식이 억제되는 정도를 확인하는 실험법이다. 배양된 암세포를 96 well plate에 well당 1×104 cells/㎖가 되도록 180 ㎕씩 분주하고, 시료를 일정 농도로 20 ㎕ 첨가한 후 37℃, 5% CO2 배양기에서 72시간 배양하였다. 여기에 phosphated buffered saline (PBS)에 5 mg/㎖의 농도로 제조한 3-(4,5-dimethyl-thiazol)-2,5-diphenyl tetrazolium bromide (MTT) 용액 20 ㎕를 첨가하여 동일한 배양 조건에서 4시간 동안 배양하였다. 이때 생성된 formazan 결정을 DMSO에 녹여서 ELISA reader로 540 nm에서 흡광도를 측정하였다. 시료를 첨가하지 않은 경우를 대조군으로 하여 하기 수학식 2와 같은 방법으로 라디칼 소거율을 얻었으며, 그 결과를 도 6(결장암 세포에 대한 항암 효과) 및 도 7(대장암 세포에 대한 항암 효과)에 그래프로 나타내었다.The MTT (3- (4,5-dimethyl-thiazol) -2,5-diphenyl) assay measures the extent of MTT reduction and precipitation into formazan crystals by enzymatic action of viable cancer cells. It is an experimental method to confirm the degree of inhibition. The cultured cancer cells were divided into 180 μl so as to be 1 × 104 cells / ml per well in a 96 well plate, and 20 μl of the sample was added at a predetermined concentration, followed by incubation for 72 hours at 37 ° C. and 5% CO 2 incubator. To the phosphated buffered saline (PBS) was added 20 μl of 3- (4,5-dimethyl-thiazol) -2,5-diphenyl tetrazolium bromide (MTT) solution prepared at a concentration of 5 mg / ml. Incubated for 4 hours. The produced formazan crystals were dissolved in DMSO and absorbance was measured at 540 nm with an ELISA reader. Radical scavenging rate was obtained by the same method as in
[수학식 2]&Quot; (2) "
도 6 및 도 7을 참고하면, 실시예로 제조된 두부가 항암 효과가 가장 우수한 것을 알 수 있다.
6 and 7, it can be seen that the tofu prepared in the embodiment has the best anticancer effect.
(4) RT-PCT (4) RT-PCT
가. HT-29end. HT-29
HT-29 세포를 각 시료와 함께 48시간 동안 배양하였다. 트리졸(Trizol) 시약을 사용하여 전체 RNA를 분리하고, Bcl-2, Bax, iNOS 및 COX-2의 프라이머를 사용하여 RT-PCR을 수행하였다. 증폭된 PCR 산물을 1% 아가로스 젤에서 전기영동하고, EtBr로 착색하였다. GAPDH가 대조군 유전자로 사용되었다. HT-29 cells were incubated with each sample for 48 hours. Total RNA was isolated using Trizol reagent and RT-PCR was performed using primers of Bcl-2, Bax, iNOS and COX-2. Amplified PCR products were electrophoresed on 1% agarose gel and stained with EtBr. GAPDH was used as a control gene.
RT-PCR 결과를 도 8(apoptosis) 및 도 9(염증억제)에 도시하였다. 도 8 및 도 9에서 (B)와 (C)는 (A)의 데이터를 densitometer로 정량하고 대조군에 대한 배율로써 밴드(band)를 정량한 데이터의 그래프이다.RT-PCR results are shown in Figure 8 (apoptosis) and Figure 9 (inhibition of inflammation). (B) and (C) in FIG. 8 and FIG. 9 are graphs of data quantifying the data of (A) with a densitometer and quantifying a band by the magnification of the control group.
도 8을 참고하면, HT-29 인체결장암세포에서 실시예의 간수로 제조된 두부가 Bax의 발현이 비교예들에 비해 증가한 반면(도 8(B)) Bcl-2 유전자의 발현은 비교예들에 비해 감소(도 8(C))하였음을 알수 있다. 암세포가 apoptosis(암세포 자살)을 일으킬 때는 Bax유전자 발현은 증가하고 Bcl-2발현은 감소한다. 특히, 도 8(C)에서 보듯이 실시예의 경우는 Bcl-2발현을 다른 시료보다 1/2~1/3로 감소시키므로 실시예로 제조된 두부는 항암기능이 크게 증가된다고 하겠다. 따라서, 실시예의 간수로 제조된 두부는 이들 유전자의 발현을 조절하여 apoptosis를 조절하여 암세포 증식을 억제하는 것을 알 수 있다.Referring to FIG. 8, the expression of Bax in HT-29 human colon cancer cells was increased in comparison with the comparative examples, whereas the expression of Bax was increased in the comparative examples (FIG. 8B). It can be seen that the reduction (Fig. 8 (C)). When cancer cells cause apoptosis, Bax gene expression increases and Bcl-2 expression decreases. In particular, as shown in FIG. 8 (C), in the case of the example, the Bcl-2 expression is reduced to 1/2 to 1/3 compared to other samples, so that the tofu prepared in the example will greatly increase anticancer function. Therefore, it can be seen that the tofu prepared with the liver of the example inhibits cancer cell proliferation by regulating the expression of these genes to regulate apoptosis.
도 9를 참고하면, iNOS와 COX-2발현은 염증과 함께 증가되는데 iNOS와 COX-2도 발현(도 9의 (B),(C))이 비교예들보다 감소되었으므로 역시 비교예들에 비해 우수한 염증억제효과가 있는 것을 알 수 있다.
Referring to Figure 9, iNOS and COX-2 expression is increased with inflammation, iNOS and COX-2 expression (Fig. 9 (B), (C)) was also reduced compared to the comparative examples It can be seen that there is an excellent inflammation inhibitory effect.
나. HCT-116I. HCT-116
HCT-116 세포를 각 시료와 함께 48시간 동안 배양하였다. 트리졸(Trizol) 시약을 사용하여 전체 RNA를 분리하고, Bcl-2, Bax, iNOS 및 COX-2의 프라이머를 사용하여 RT-PCR을 수행하였다. 증폭된 PCR 산물을 1% 아가로스 젤에서 전기영동하고, EtBr로 착색하였다. GAPDH가 대조군 유전자로 사용되었다. HCT-116 cells were incubated with each sample for 48 hours. Total RNA was isolated using Trizol reagent and RT-PCR was performed using primers of Bcl-2, Bax, iNOS and COX-2. Amplified PCR products were electrophoresed on 1% agarose gel and stained with EtBr. GAPDH was used as a control gene.
RT-PCR 결과를 도 10(apoptosis) 및 도 11(염증억제)에 도시하였다. 도 10 및 도 11에서 (B)와 (C)는 (A)의 데이터를 densitometer로 정량하고 대조군에 대한 배율로써 밴드(band)를 정량한 데이터의 그래프이다.RT-PCR results are shown in FIG. 10 (apoptosis) and FIG. 11 (inhibition of inflammation). 10 and 11 (B) and (C) is a graph of the data quantifying the band (A) by quantifying the data of (A) with a densitometer and the control group.
도 10을 참고하면, HCT-116 인체대장암세포에서 실시예의 간수로 제조된 두부가 Bax의 발현이 비교예들에 비해 증가(도 10(B))한 반면 Bcl-2 유전자의 발현은 비교예들에 비해 감소(도 10(C))하였음을 알수 있다. 따라서, 실시예의 간수로 제조된 두부는 다른 암세포에서도 이들 유전자의 발현을 조절하여 apoptosis를 조절하여 암세포 증식을 억제하는 것을 알 수 있다.Referring to FIG. 10, the expression of Bax in HCT-116 human colon cancer cells was increased in comparison with the comparative examples while the expression of Bax was increased in comparison with the comparative examples (FIG. 10 (B)). It can be seen that the decrease compared to (Fig. 10 (C)). Therefore, it can be seen that tofu prepared by the liver of the example also inhibits cancer cell proliferation by regulating the expression of these genes in other cancer cells to regulate apoptosis.
또한, 도 11을 참고하면, iNOS(도 11(B))와 COX-2(도 11(C))도 발현이 비교예들보다 감소되었는데 특히 iNOS는 다른것들에 비해 크게 억제되며 역시 비교예들에 비해 우수한 염증억제효과가 있는 것을 알 수 있다.In addition, with reference to Figure 11, iNOS (Fig. 11 (B)) and COX-2 (Fig. 11 (C)) also reduced expression than the comparative examples, in particular iNOS is significantly suppressed compared to the other and also Comparative Examples It can be seen that compared with the excellent inflammation inhibitory effect.
Claims (12)
A coagulant for tofu, which is formed by concentrating seawater and comprises a brine containing 5.0 to 9.0 wt% sodium, 9.0 to 12.0 wt% magnesium, 0.01 to 0.02 wt% calcium, and 1.0 to 2.0 wt% potassium.
The coagulant for tofu according to claim 1, wherein the pH is 6.5 to 7.0.
The coagulant for tofu according to claim 1, wherein the salinity is 7.5 to 8.5%.
Tofu made with the coagulant for tofu of claims 1 to 3.
The tofu of claim 4, comprising 75 to 80% by weight of water (H 2 0).
The tofu of claim 4, comprising 10 to 13% by weight of protein.
The tofu of claim 4, comprising 10.50 to 11.50 weight percent of amino acids.
The tofu of claim 4, comprising 0.01 to 0.05% by weight sodium.
The tofu of Claim 4 which has antioxidant activity and anticancer activity.
The tofu of claim 4, wherein the tofu is soft tofu, soft tofu, cervical tofu or lactose.
A dietary supplement comprising the tofu of claim 4.
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