KR20150079452A - Vegetable sause with enhanced nutrients and anti-oxydant property and preparation method thereof - Google Patents

Abstract

The present invention provides: sauce stock of fast-fermented bean paste, which is fermented by Bacillus amyloliquefaciens Ja-8; vegetable sauce which includes the same sauce stock and has enhanced nutritional properties, enhanced antioxidant properties, excellent storage stability, and excellent palatability; and a method for manufacturing the same. According to the present invention, the vegetable source is 100% vegetable sauce, is highly nutritious, has excellent palatability, and has excellent antioxidant activity. Therefore, the vegetable sauce can be used as a substitute, in accordance with a health-oriented trend in modern time, for meat sauce.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a vegetable source having excellent nutrition and antioxidative activity,

The present invention relates to a vegetable source having excellent nutritive and antioxidative activity and a method for preparing the same. More particularly, the present invention relates to a vegetable source having excellent nutritive and antioxidant activity, and more particularly, to a fermented source source of chungkukjang fermented with Bacillus amyloliquefaciens Ja- A vegetable source having enhanced activity and excellent palatability, and a method for producing the same.

Due to the recent westernization of dietary habits, ease of obtaining various information on health, increased interest in health, and well-being trends in dietary habits, modern people prefer to consume nutritionally balanced functional foods rather than full meals. On the other hand, as globalization makes it easier to access various Western foods, interest in Western style recipes, especially sauces, is also increasing. Also, the globalization of Korean food is accelerating the movement to develop or improve our traditional food or dish to suit the taste of Westerner.

Sauce is derived from Latin salsa, meaning salt-based seasoning solution. In France, England, Korea and Japan, sauce, salsa in Italy and Spain, sosse in Germany, 'In China,' zhi 'in India,' chartni 'in India, and various sources using different materials according to social and geographical conditions. Because of the variety of sauces, the classification standard varies according to color, usage, main ingredients, etc., and reaches to about 500 kinds. Generally, there are five kinds of white sauce, brown sauce, yellow sauce, red sauce, .

Brown sauce is the most widely used source of Western meat (sauce stock) as a typical meat source in Western countries after boiling with an appropriate amount of spice and wine and then concentrating it with a thickening agent . Brown seaweed is produced by boiling and concentrating meat, bone, and vegetables for a certain period of time (Korean Patent No. 10-1254635, Korean Patent No. 10-1254643).

Teriyaki sauce is made by boiling soy sauce, liquor, sugar, vinegar, etc. until it is reduced to half, and it is a widely used sauce for fish dishes.

Chungkookjang is a representative of soybean fermented food in Korea. It is fermented by Bacillus strain after boiling soybeans. It is the only fermented food which is fermented at high temperature without adding salt. Chungkukjang contains various physiologically active substances such as isoflavone, fucic acid, saponin, trypsin inhibitor, tocopherol, unsaturated fatty acid, dietary fiber and oligosaccharide derived from soybean, antioxidant substance and thrombolytic enzyme in a large amount. However, since Chungkukjang often has a distinctive odor, it is limited to be used as an additive to food, and improvement has been demanded.

In addition, in the case of brown sauce, it has been continuously required to improve the side which does not meet the trend of avoiding the meat intake by using mainly the broth stock and the lack of nutrition in the case of the teriyaki sauce.

As a result of continuing studies in order to meet the demand in the prior art, it has been found that when the source stock of fermented Chungkookjang is used by using the strain Bacillus amyloliquefaciens Ja-8 isolated and identified by the present inventors, The inventors of the present invention have completed the present invention by confirming that it is possible to produce a vegetable source with enhanced antioxidant properties.

Accordingly, an object of the present invention is to provide a vegetable sauce containing a sauce stock of chungkukjang fermented with Bacillus amyloliquefaciens Ja-8, which has improved nutritional characteristics and antioxidant activity, and has excellent palatability, and a preparation method thereof.

In order to achieve the above object,

I) cooling the beans by adding water to the beans;

Ii) fermenting the strain of Bacillus amyloliquefaciens Ja-8 in an amount of 2.5 to 5.0%;

Iii) drying the fermented chonggukjang to produce a dried chonggukjang; And

And iv) adding water to the dried chungkukjang and boiling and concentrating the chungkukjang sauce stock.

In the present invention, the term "source stock" refers to broth (raw solution) which is the basis for manufacturing a sauce.

Step i): Preparing beans

Prepare the beans by adding water to the beans.

In the present invention, soybean can be used as white soybean (yellow soybean), black soybean (black soybean), and black soybean (soybean), and preferably soybean is high in protein content. Soak the beans 2-3 times as much as water for 6 - 24 hours, remove the water and prepare the beans called water.

The addition is preferably carried out at 100 to 120 DEG C for 15 to 60 minutes, but is not limited thereto.

The cooling may be 35 to 45 캜, but is not limited thereto.

Step ii): Chungkukjang fermentation

Bacillus amyloliquefaciens Ja-8 strain is inoculated at 2.5 ~ 5.0% to the expanded beans prepared in step i) and fermented to prepare chungkukjang.

The present inventors have succeeded in isolating various Bacillus species from native varieties and found that the most suitable strain for the production of chungkukjang sauce stock is obtained through fermentation of chungkukjang, nutritional and antioxidant properties of fermented chungkukjang, Cajun Ja-8 was isolated and identified and deposited on December 24, 2014 at KACC (Accession No .: KACC92015P).

Bacillus amyloliquefaciens Ja-8 was confirmed by morphological observation using Gram stain and transmission electron microscope, and biochemical characterization was performed using the API50CHB kit for assaying glycosylation, Analysis) and 16S rDNA sequencing.

Chungkukjang fermented with the Bacillus amyloliquefaciens Ja-8 strain of the present invention has excellent palatability, enhanced nutritional and antioxidative activity, and can be effectively used as a cheonggukjang sauce stock (see Examples) ).

The Bacillus amyloliquefaciens Ja-8 strain of the present invention is used for seed culture according to a conventional method. The culture can be carried out as a culture medium in a TSB (Trytic Soy Broth) liquid medium for about 12 hours, but is not limited thereto.

It is preferable that the inoculation amount is 2.5 to 5.0% (v / w). If it is more than 5.0% (v / w) Which may affect the fermentation and quality of Chungkookjang.

The fermentation is preferably performed at 35 to 45 DEG C for 2 to 5 days, but is not limited thereto.

Step iii): Drying Chungkukjang Manufacturing

Fermented Chungkookjang is dried to produce dried Chungkukjang.

The drying is preferably performed at 50 to 60 DEG C for 2 to 4 days, but is not limited thereto.

By the production of dried chungkukjang, it is possible to prevent quality change due to continuous fermentation, prevent occurrence of odor or the like on fermentation, and maintain a constant quality.

Step iv): Preparation of source stock

After adding water to the dried chungkukjang, it is boiled and concentrated to complete the production of chonggukjang sauce stock.

The amount of water to be added is not limited, but may be 2 to 5 times the volume of the dried chungkukjang.

Concentration can be carried out by a conventional method. For example, when the mixture is boiled, the mixture is boiled for a certain time and boiled for a certain time. The extracted chungkukjang extract is boiled for a certain period of time and concentrated to an appropriate concentration.

Accordingly, the present invention provides a chungkukjang sauce stock (stock) which is produced by the above-described method and has excellent nutritional and antioxidant activity.

According to yet another object of the present invention there is provided a nutritive and antioxidant enhanced vegetable source prepared using said chrysanthemary source stock of the present invention.

In the present invention, the sauce may be a brown sauce, a teriyaki sauce, a pork cutlet sauce or a mustard sauce, preferably a brown sauce and a teriyaki sauce.

The method for producing brown sauce according to the present invention comprises

I) roasting in medium heat by adding tomato, onion and garlic to roasted flour;

Ii) adding a chrysanthemum source stock to break; And

Iii) adding a seasoning, boiling, concentrating and sieving.

The addition amount of the chungkukjang sauce stock is preferably 50 to 70% by weight based on 100% by weight of the total weight of the brown sauce.

The roasted flour may be prepared by pouring olive oil into a pan at about 130 ° C, adding flour, stirring the flour to lower the flame, stirring until it becomes brown, and so on.

The seasoning may include, but is not limited to, sugar, plum, blue, vinegar, laurel leaf, salt, pepper and the like.

The process for producing a teriyaki sauce according to the present invention comprises

I) adding a cheonggukjang sauce stock to a mixture of sulfur sugar, vinegar, vegetable broth, and soy sauce;

Ii) boiling and concentrating in an intermediate fire.

The addition amount of the chungkukjang sauce stock is preferably 50 to 70 wt% when the total weight of the teriyaki sauce is 100 wt%.

Vegetable broth is made by boiling various vegetables, mushrooms and kelp into water.

The brown sauce and teriyaki sauce prepared according to the present invention are vegetable sauces having excellent palatability and enhanced nutritional and antioxidant properties.

The chungkukjang sauce stock of the present invention is added to produce vegetable sauces to produce vegetable sauces having excellent palatability, nutrition and antioxidant properties.

The vegetable source according to the present invention is a vegetable source which is 100% vegetable, excellent in nutrition and palatability, has excellent antioxidative activity, and can replace a meat source that meets modern health-oriented trends.

The vegetable source according to the present invention is also a source well suited for veggies for vegetarians.

1A and 1B are photographs of chungkukjang and dried chungkukjang fermented with a strain of Bacillus amyloliquefaciens Ja-8, respectively.
FIGS. 2A and 2B are photographs showing brown sauce and teriyaki sauce prepared using the cheonggukjang sauce stock of the present invention, respectively.
3 is a graph showing the total phenolics content of the brown sauce and teriyaki sauce of the present invention over a 1 month storage period.
FIG. 4 is a graph showing the total flavonoid content of the brown sauce and teriyaki sauce of the present invention over a 1 month storage period.
FIG. 5 is a graph showing the DPPH radical scavenging activity of the brown sauce and the teriyaki sauce of the present invention for one month storage period.
FIG. 6 is a graph showing the ABTs radical scavenging activity of the brown sauce and teriyaki sauce of the present invention for one month storage period.
7 is a graph showing FRAP reducing power of the brown sauce and teriyaki sauce of the present invention for one month storage period.

The present invention will be described in more detail by the following examples. These examples are for illustrating the present invention, and the scope of the present invention should not be limited by them.

Example

Example 1 Isolation and Identification of Bacillus amyloliquefaciens Ja-8

<Strain isolation>

1 g of each of the conventional soybean paste, conventional soybean paste, conventional soybean paste, conventional soybean paste, barley soybean was suspended in 9 ml of sterilized physiological saline and vigorously shaken. The resulting supernatant was used as a sample for isolating the strain.

The samples were diluted with sterilized physiological saline so that 30-300 colonies appeared on each plate, plated on a plate medium of Tryticase Soy Agar (TSA: Tryticase Soy Agar, DIFCO, USA) and incubated in a thermostat at 30 ° C for 48 After culturing for 72 hours, specific colonies of various Bacillus species were taken and purely separated using a plate medium of the same composition.

The isolates were suspended in cryoprotectant broth (TSB: Trytic Soy Broth, DIFCO, USA) containing 20% (v / v) glycerol, Respectively.

The pure isolates were inoculated into a 250-mL Erlenmeyer flask containing 50 g of boiled soybeans and fermented at 39 ° C. in a thermostat to examine the degree of viscous formation and odor generation. The strains with the least odor were selected Bacillus amyloliquefaciens Ja-8.

<Identification of Strain>

The morphological, physiological, biochemical and molecular genetic characteristics of the Bacillus amyloliquefaciens Ja-8 strain were investigated. Biochemical characteristics of the strain were tested using the API50CHB kit (BioMerieux, France), which is a method for testing the sugar availability of bacteria. As a result, 24 kinds of carbon sources including glycerol could be magnetized, and it was presumed to be tuberous anaerobic Bacillus sp. . The growth temperature was 15 ~ 50 ℃, the growth pH was 4.0 ~ 9.0 and the viable salt concentration was ~ 14%. Sequence analysis of 16S rRNA as a molecular genetic method revealed that it has 99% homology with Bacillus subtilis strains through BLASTN (nucleotide-nucleotide BLAST) database. The isolate Bacillus amyloliquefaciens Ja-8 thus isolated was deposited on December 24, 2014 (Accession No. KACC92015P) at the Korean Center for Agricultural Genetic Resources (KACC).

Example  2. Bacillus Amyloliquefaciens  Production of Chongkukjang and dried chungkukjang using Ja-8 strain

Using the strain Bacillus amyloliquefaciens Ja-8 isolated and isolated in Example 1, chungkukjang and dried chungkukjang were prepared as follows:

1 kg of new sweet beans was immersed in about 2 times of water for about 12 hours, then drained for about 2 hours, and then heated at 120 ° C for 30 minutes. The soybeans were then cooled to about 40 ° C, 2.5% (55 ml) of Bacillus amyloliquefaciens Ja-8 cultured in a liquid medium for 12 hours was inoculated and fermented at 37 ° C for 72 hours to prepare a Cheonggukjang of Yeoju (Fig. 1a) And dried at 60 캜 for 2 days to prepare a dried chungkukjang (Fig. 1 (b)).

Example 3 Preparation of Cheonggukjang sauce stock

4 kg of drinking water was added to 1 kg of the dried chungkukjang prepared in Example 2, and the mixture was boiled for a long time. After boiling, the mixture was boiled for 1 hour and extracted from the beaker. The extracted chungkukjang extract was added to the filtered chungkukjang soybeans. The whole chungkukjang extract was collected to make 4 L, and then boiled and concentrated to prepare chungkukjang sauce stock.

For comparison, the meat sauce stock was prepared as follows: 3 kg of beef bone was completely removed from the cold water for 12 hours and then baked to brown in an oven (FOD-7012, Dae Young, KOREA) at 230 ° C. Onion, celery and carrots were roasted in a preheated frying pan, then boiled beef bones were poured together, and 20 liters of water was poured into them, boiled over 10 hours, and then filtered through cotton balls to complete a meat sauce stock.

Test Example 1. Comparison of physicochemical properties and antioxidant activity of chongkukjang sauce stock and meat sauce stock

The physicochemical properties and antioxidant activity of the chongkukjang sauce stock and meat sauce stock prepared in Example 3 were measured, and the results are shown in Table 1.

Crude protein was analyzed by automatic microfluidic Kjeldahl method and then by automatic crude protein (K-380, Buchi, Switzerland). Reducing sugar was analyzed by DNS method (Miller, 1959) 3510, Jenway, UK), and the acidity was calculated by calculating the consumption of 0.1N-NaOH required to neutralize the solution to pH 8.2 ± 0.1 with 0.1N NaOH solution. The turbidity was measured at 55 ° C The permeability (%) was measured at 558 nm on a spectrophotometer (Libra S35, Biochrome Ltd., UK) using 1 ml of warmed saline, diluted 15-fold with distilled water, and shaken and mixed. The ABTs radical scavenging activity Were measured as described below.

Analysis item Chongkukjang sauce stock Meat sauce stock Crude protein (g / 100g) 3.43 + 0.04 0.32 ± 0.01 Reducing sugar (mg / g) 3.47 ± 0.04 1.24 ± 0.00 pH 6.75 ± 0.01 4.09 ± 0.05 Acidity (%) 0.14 ± 0.00 0.09 ± 0.00 Turbidity (%) 1.77 + 0.06 98.27 ± 0.12 ABTS radical
Scavenging activity (%) 77.12 + - 1.23 9.29 ± 1.17

As shown in Table 1, the crude protein content of Chungkukjang sauce stock was 3.43 g / 100 g, which was 10 times higher than 0.32 g / 100 g of meat sauce stock.

Reducing sugar content of chungkukjang sauce stock was 3.47 mg / g, which was significantly higher than that of meat sauce stock at 1.24 mg / g.

The pH of chungkukjang sauce stock and meat sauce stock were 6.75 and 4.09, respectively, and the turbidity was 1.77% and 98.27%, respectively, which was significantly higher in meat sauce stock.

The ABTs radical scavenging activity of Chungkukjang sauce stock was 77.12% and the ABTs radical scavenging activity of meat sauce stock was 9.29%, which was about 8.3 times higher than that of Chungkookjang sauce stock.

It can be seen that the cheonggukjang sauce stock according to the present invention is superior in nutritional and antioxidative activity compared to a meat sauce stock.

Example 4. Preparation of vegetable sauce (brown sauce and teriyaki sauce)

Brown sauce and teriyaki sauce were prepared as follows using the cheonggukjang sauce stock prepared in Example 3 as follows.

Brown sauce was prepared under the mixing conditions shown in Table 2 below. Specifically, pour olive oil into the pan at a temperature of 130 ° C, add the flour, lower the flame, stir until not sticking, and fry until brown. Roasted wheat flour, tomato, chopped onion and garlic, lightly roasted in medium heat, then boiled in chongkukjang sauce stock, boiled, then sugar, plum, vinegar, laurel leaf, salt, pepper, boiled and sieved to complete the brown sauce.

material Weight (g) material Weight (g) Chongkukjang sauce stock 608 olive oil 22 tomato 76 garlic 4.5 onion 76 Salt 0.2 flour 22 pepper 0.2 Plum blue 100 2 times vinegar 50 Yellow sugar 40 Laurel leaf 30 pieces

Teriyaki sauce was prepared under the mixing conditions shown in Table 3 below. Specifically, Cheonggukjang sauce stock, yellow sugar, balsamic vinegar, vegetable broth, and soy sauce were boiled in a pan and boiled until the weight was 3 kg.

Vegetable broth was prepared by adding 800 g of non - vegetable broth, 150 g of onion, 360 g of onion, 30 g of dried shiitake mushroom and 60 g of dried kelp, boiling at 100 ℃ for 1 hour, and filtering solid matter.

material Weight (g) Cheonggukjangsali 2,000 Yellow sugar 400 Balsamic vinegar 400 Vegetable broth 400 Dryness 400

Test Example 2. Storage stability of vegetable source

The brown sauce and the teriyaki sauce prepared in Example 4 were each filled in a 100 mL glass container, sterilized at normal pressure (100 ° C.) for 30 minutes, stored at room temperature for 1 month, and pH, viable cell count, brix, And the results are shown in Tables 4 and 5.

pH and reducing sugar were measured in the same manner as above. The number of viable cells was measured on the basis of the number of general bacteria in the food sacrifice method, and brix was measured using a reflex balance meter (N-1a, Atago Co., Tokyo, Japan) , And the chromaticity change was measured using a colorimeter.

Storage stability of brown sauce Storage time
(week) Brown sauce pH Brix (°) Reducing sugar
g / L) General bacterial count
(cells / g) Chromaticity (a / b / L) 0 4.42 18.4 110.88 10 < + 3.7 / + 4.8 / 24.5 One 4.40 18.6 108.77 10 < + 4.8 / + 10.7 / 26.2 2 4.45 17.6 109.69 10 < + 3.4 / + 10.7 / 25.4 3 4.49 17.3 113.92 10 < + 2.0 / + 10.6 / 25.7 4 4.43 18.4 112.07 10 < + 2.4 / + 11.5 / 24.5

Storage stability of teriyaki sauce Storage time
(week) Teriyaki sauce pH Brix (°) Reducing sugar
g / L) General bacterial count
(cells / g) Chromaticity (a / b / L) 0 4.41 41.0 140.99 10 < + 1.1 / + 2.5 / 17.7 One 4.44 40.0 140.50 10 < + 1.7 / + 2.4 / 17.8 2 4.42 39.0 135.81 10 < + 0.7 / + 2.6 / 17.2 3 4.51 41.0 138.65 10 < -0.2 / + 2.7 / 18.0 4 4.48 40.0 138.22 10 < -0.1 / + 2.7 / 18.1

As shown in Tables 4 and 5, the brown sauce and the teriyaki sauce according to the present invention exhibit excellent storage stability because there is no rapid change in physicochemical properties with storage time.

Reference example. Preparation of samples for activity testing of vegetable sources

5 ml each of the brown sauce and the teriyaki sauce prepared in Example 4 was weighed, and 100% methanol (5 ml) was added thereto in the same amount, followed by extraction at 300 rpm for 12 hours. The extract was filtered to obtain a filtrate, and a portion of the filtrate was filtered through a 0.45 μm filter to be used as a sample for analysis of total phenolic content and total flavonoid content. The remaining filtrate was concentrated using a vacuum concentrator, frozen at -70 ° C for one day, and then dried in a freeze dryer. The extract was dissolved in 50% methanol to obtain 0.5 mg / Activity was used as a sample for assay.

Test Example 3. Total phenolic content and total flavonoid content of vegetable sauce

The total phenolic content and total flavonoid content of the brown sauce and teriyaki sauce prepared in Example 4 were measured.

&Lt; Total phenolic content >

Total phenolic content was determined by Folin-Denis method. Specifically, the sample prepared in Reference Example was diluted 100 times, 0.5 ml was added to a test tube, 0.5 ml of 25% Na ₂ CO ₃ solution was added, and the mixture was allowed to stand for 3 minutes. Then, 0.25 ml of 2N-Folin-Ciocalteu phenol reagent was added to the mixture, and the mixture was allowed to stand at room temperature for 1 hour to develop color. The color developed blue was measured for absorbance at 750 nm using a spectrophotometer (Spectronic 2D). The content of total phenolics was determined from the standard curves prepared using gallic acid. The absorbance of the standard curve using glacial was measured at 750 nm by the method described above so that the final concentration of gallic acid was 0, 25, 50, and 100 mg / l. The results are shown in FIG.

As shown in Figure 3, the total phenolic content of both brown and teriyaki sauces remained unchanged for a high storage period of one month.

&Lt; Total flavonoid content >

Total flavonoid content was measured by Divas method. Specifically, 0.5 ml of the sample prepared in Reference Example was diluted 50-fold, 0.5 ml of the diluted sample was placed in a test tube, 1.0 ml of diethylene glycol and 0.01 ml of 1N-NaOH were added, and the mixture was allowed to stand in a constant temperature water bath at 37 ° C for 1 hour. ), And the absorbance was measured at 420 nm. The content of total flavonoid was determined from a standard curve prepared using Rutin, and the result is shown in FIG.

As shown in Fig. 4, the total flavonoid content of brown sauce and teriyaki sauce was also maintained high throughout the storage period of one month.

Test Example 4. Isoflavone content of vegetable sauce

The content of isoflavones of brown sauce and teriyaki sauce prepared in Example 4 was determined by high performance liquid chromatography (Agilent 1200 series, Agilent Co, Forest Hill, Vic, Australia) according to the method of Jo et al. Respectively. The analytical column was a Lichrophore 100 RP C18 column (4.6 × 250 mm, 5 μm, Merck KGaA, 64271 Darmstadt, Germany) and the mobile phase solvent was 0.2% glacial acetic acid solution (solution A) and 0.2% acetonitrile glacial Acetic acid (solution B). The mobile phase conditions were 100% for 0 minutes, 0% for 15 minutes, 80% for 25 minutes, 75% for 35 minutes, 65% for 45 minutes and 65% for 50 minutes. 20 μL of sample was injected, and the mobile phase velocity was maintained at 1 mL / min at 30 ° C. The detector was measured by UV detector at 254 nm using a diode array detector (DAD) and the results are shown in Table 6.

Isoflavone content **
(/ / G) Storage period (week) 0 One 2 3 4 Brown sauce Teriyaki sauce Brown sauce Teriyaki sauce Brown sauce Teriyaki sauce Brown sauce Teriyaki sauce Brown sauce Teriyaki sauce Glycosides Daidzin 53.8 79.8 56.5 82.4 53.6 80.1 53.1 84.4 55.5 85.5 Glycitin 29.5 51.8 30.2 56.1 29.0 53.8 28.7 52.9 29.9 53.0 Genistin 23.0 79.3 55.6 82.8 52.7 79.9 51.8 84.3 55.0 86.9 gun 136.2 210.9 142.2 221.3 135.3 213.9 133.6 221.5 140.4 225.4 Molonylglycosides &lt; RTI ID = 0.0 &gt; Daidzin 3.4 6.1 3.2 5.9 2.8 5.7 2.5 5.9 2.5 5.8 Glycitin 3.6 9.1 3.5 9.2 3.3 9.0 3.2 9.5 3.3 9.5 Genistin 5.6 14.8 6.3 15.4 5.4 15.4 5.1 17.8 5.1 18.6 gun 12.6 30.3 13.1 30.6 11.5 30.0 10.9 33.2 11.0 33.9 Acetylglycosides &lt; RTI ID = 0.0 &gt; Daidzin nd nd nd nd nd nd nd nd nd nd Glycitin tr tr tr tr tr tr tr tr tr tr Genistin nd nd nd nd nd nd nd nd nd nd gun 0 0 0 0 0 0 0 0 0 0 Aglycones Daidzin 12.8 20.1 13.9 20.7 12.9 19.8 12.5 20.4 13.2 21.1 Glycitin 2.2 4.9 2.5 5.1 2.4 4.9 2.3 5.2 2.5 5.6 Genistin 0.9 1.5 0.6 1.7 1.5 1.6 0.6 1.6 0.6 1.8 gun 15.8 26.4 16.9 27.5 16.9 26.3 15.4 27.2 16.3 28.4 Total isoflavone 164.7 267.3 172.2 279.4 163.6 270.2 159.3 281.9 167.7 287.8 tr: trace (<0.002 ㎍ / g) nd: not detected

As shown in Table 6, the isoflavone content of the brown sauce and teriyaki sauce according to the present invention remained unchanged during the storage period. The aglycone contents of non - glycosides of teriyaki sauce were 21.1 ㎍ / g and 5.6 ㎍ / g, respectively. The contents of aglycone were 13.2 ㎍ / g, 2.5 ㎍ / g and 0.6 ㎍ / / g and 1.8 [mu] g / g, respectively. Teriyaki sauce containing more chongkukjang sauce stock showed higher isoflavone content.

Test Example 5. Antioxidant activity of vegetable source

The antioxidative activity was determined by DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, ABTs radical scavenging activity (FRAP; Ferric reducing) antioxidant power).

&Lt; DPPH radical scavenging activity >

DPPH (Sigma D9132, FW 393.4, C ₁₈ H ₁₂ N ₅ O ₆ ) is a very stable radical, a violet compound with a specific absorbance at 517 nm. To 0.2 ml of the sample prepared in Reference Example, 0.8 ml of a DPPH solution having a concentration of 1.5 × 10 ^-4 M in ethanol was homogeneously mixed with a vortex and allowed to stand at room temperature for 30 minutes. Then, the absorbance (OD) Were measured. 0.2 ml of distilled water was used as negative control and measured in the same manner. The DPPH radical scavenging activity was shown in FIG. 5 as the percent absorbance of the experimental group and the negative control, expressed as a percentage (%).

DPPH radical scavenging activity (%) =

                [1- (negative control absorbance / experimental absorbance)] × 100

As shown in FIG. 5, both the brown sauce and the teriyaki sauce according to the present invention showed high DPPH radical scavenging activity during the storage period. As compared with the DPPH radical scavenging activity (not shown in the graph) of brown sauce and teriyaki sauce made from meat sauce stock, respectively, by about 5 times and 3 times, respectively.

<ABTs radical scavenging activity>

The ABTs radical scavenging activity is a method for examining the antioxidant ability of 2-azino-bis according to the degree of reduction of colored radicals. In other words, this method is a method to measure the antioxidant ability by comparing with the value of sample and reference material (Trolox, 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) The cations (ABTS +) are eliminated and decolorized into cyan. At this time, the degree of removal of the ABTs cations (ABTS +) can be determined by measuring the absorbance. Specifically, 5 ml of a 7 mM ABTS reagent (Sigma 1888) and 5 ml of 140 mM K ₂ S ₂ O ₈ (FW 270.3, Sigma 9392) were mixed and allowed to stand in the dark for 14 to 16 hours. And the absorbance of the control was adjusted to 0.7 ± 0.02 at 732 nm. In Reference Example, 0.1 ml of the prepared sample and 0.9 ml of the ABTS solution were mixed, shaken for 30 seconds, reacted for 3 minutes, and absorbance was measured at 732 nm. Vitamin C was used in the positive control experiment . Negative control experiments were conducted with distilled water. The ABTS radical scavenging activity was expressed as a percentage (%) by the following formula, The results are shown in Fig.

ABTS radical scavenging activity (%) =

         [1- (negative control absorbance / experimental absorbance)] × 100

As shown in FIG. 6, both the brown sauce and the teriyaki sauce according to the present invention showed high ABTS radical scavenging activity during the storage period. As compared with the ABTS radical scavenging activity (not shown in the graph) of brown sauce and teriyaki sauce made from meat sauce stock as a comparative example, they were about 8 and 6 times higher, respectively.

<Reducing power analysis>

Reducing power was measured by using Liu et al. Based on FRAP analysis. Specifically, reducing power FRAP analysis 300mM acetate buffer in the reaction solution (pH 3.6), 10 mM 2,4,6- tree pyridyl -s- triazine (TPTZ dissolved in 40 mM _{HCl, T1253, C 18 H 12 N} 6 (MW 312.33) and 20 mM FeCl ₃ (F7134, MW 162.20) were prepared, and the acetate buffer solution, the TPTZ solution and the FeCl ₃ solution were mixed at a ratio of 10: 1: 1 (v / v / v) Preliminary reaction was allowed. 0.1 ml of each sample prepared in Reference Example and 0.9 ml of preliminarily reacted FRAP reagent were dispensed into a 96-well plate, reacted for 15 minutes, and the absorbance was measured at 593 nm using a microplate reader (Biorad 3055, Sweden) The results are shown in Fig.

As shown in FIG. 7, both the brown sauce and the teriyaki sauce according to the present invention showed high reducing power during the storage period. As a comparative example, the reducing power (not shown) of brown sauce and teriyaki sauce made with meat sauce stock was about 6 times and 4 times higher, respectively.

From the above results, it can be seen that the brown sauce and the teriyaki sauce according to the present invention exhibit excellent antioxidative activity.

Korea Agricultural Genetic Resources Center KACC92015P 20141224

Claims (8)

I) cooling the beans by adding water to the beans;
Ii) fermenting the strain of Bacillus amyloliquefaciens Ja-8 in an amount of 2.5 to 5.0% (v / w);
Iii) drying the fermented chonggukjang to produce a dried chonggukjang; And
And iv) adding water to the dried chungkukjang and boiling and concentrating the chungkukjang sauce stock.
The method of claim 1, wherein the fermentation is performed at 35 to 45 ° C for 2 to 5 days.
A chungkukjang sauce stock having enhanced nutritional and antioxidant activity produced by the method according to claim 1.
Chungkukjang sauce stock prepared with fermented Chungkukjang fermented with Bacillus amyloliquefaciens Ja-8 strain deposited with accession number KACC92015P.
A vegetable source with enhanced nutritional, antioxidant activity and storage stability, characterized in that it is prepared containing a chongkukjang sauce stock according to claim 3 or 4.
The vegetable source according to claim 5, wherein the vegetable source is any one selected from the group consisting of brown sauce, teriyaki sauce, cuttlefish sauce, and mustard sauce, wherein the vegetable sauce has enhanced nutritional, antioxidant activity and storage stability.
The vegetable source according to claim 6, wherein the vegetable source is a brown sauce, wherein the vegetable source has enhanced nutritional, antioxidant activity, and storage stability.
7. The vegetable source according to claim 6, wherein the vegetable source is a teriyaki sauce, wherein the nutritive, antioxidative activity and storage stability are enhanced.

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