KR20150100078A - Anti-cancer functional Soybean Paste and Soybean Sauce using an extract of Orostachys japonicus - Google Patents
Anti-cancer functional Soybean Paste and Soybean Sauce using an extract of Orostachys japonicus Download PDFInfo
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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
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- 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
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Abstract
Description
본 발명은 와송추출물을 이용한 항암 기능성 된장 및 간장에 관한 것이다.
The present invention relates to an anticancer-based maltose and soy sauce using Wassong extract.
와송은 집우지기, 둥근바위솔, 작엽하초 등으로도 불리며 뿌리가 뽑혀 하늘을 향하고도 죽지 않고 꽃을 피울 정도로 생명력이 강한식물이다. 와송(瓦松)은 암송(岩松), 옥송(屋松), 작엽하초(昨葉何草)등으로 불리는 돌나물과(Crassulaceae)의 다년생 초본 식물로서 일명 바위솔(Orostachys japonicus A. Berger)이라 불린며 약용으로 사용하는 와송은 채취시기가 대부분 6 ~ 7월 및 9 ~ 10월로 그늘에 말려 사용한다. Wassong is also known as the pickle, round rocks, and leafy lawns, and is a plant with strong vitality so that its roots are drawn to the sky and it does not die but flowers. It is called perennial herbaceous plant of Crassulaceae called Orostachys japonicus A. Berger, which is called as Iwamatsu, Okso (pine nectar) Most of the medicinal herbs are dried in the shade from June to July and September to October.
동의학사전에는 와송의 효능으로 위암을 비롯한 소화기 계통에 좋은 효과가 있는 것으로 알려진 약초로 열을 내리고 독을 풀며 피나는것을 멈추고 습을 없앨 뿐만 아니라 간염, 학질, 옹종, 열림, 치질, 정창, 습진에 사용되었다 하였다. 또 본초강목에서 와송은 "기미(氣味)가 평산(平酸)하고, 무독(無毒)하고 대장하혈(大腸下血)에 소회(燒灰)하여 수복(水服)하고 제창(諸瘡) 에 불렴(不斂)에 도즙(搗汁)하여 바르고 부녀경로(婦女經路)를 통하고 두풍백설(頭風白屑)에 소회임즙(燒灰淋汁)하여 열세(熱洗)하고 진열생창(唇裂生瘡)에 와송에 소금을 조금넣고 생강과 합하여 찧어 바르고 아은 종통에 와송과 백반 각등분을 수전하여 함수하고 탕수작상(湯水灼傷)에 와송과 송백엽을 동도하여 붙이고 마른 것은 작말하여 쓴다." 라고 기록 되어 있다. 한방에서 해열, 소종, 지혈, 이습 등에 사용되며[金在佶, 1984, 原色天然藥物大事典(上卷), 南山堂, 서울, p.447] 민간요법으로 암치료에도 많이 이용되고 있다(배성식, 1990, 한방과 건강, 1, 26). 와송의 성분으로는 triterpenoid류인 friedelin, epi-friedianol, glutinone, glutinol과 sterol 계열물질인 β-sitosterol, campesterol이 있으며 aromatic acid인 4-hydroxybenzoic acid, 3,4-dihydroxybenzoic acid, gallic acid와 flavonoid인 kaempferol, quercetin 등이 보고되어 있다(Choi, S. Y. et al., 2008. Studies on the physicochemical characteristics and NDMA formation of Orostachys japonicus A. Berger, J. Korean Soc. Food Sci. Nutr., 21, 148-156). 더우기 quercetin과 kaempferol 유도체가 와송의 총 플라보노이드 함량에 대해 약 53%를 차지하는 것으로 보고된 바 있는데(Lee, J. H. et al., 2011, Characterization of flavonoids in Orostachys japonicus A. Berger using HPLC-MS/MS: Contribution to the overall antioxidant effect. Food Chem., 124, 1627-1633), quercetin은 혈당 강하에 효과적이며 혈중 총 콜레스테롤 및 중성지방 수준의 감소, 췌장으로부터 인슐린 분비를 촉진시키는 것으로 알려져 있다(Kim, J. H. et al., 2011, Quercetin attenuates fasting and postprandial hyperglycemia in animal models of diabetes mellitus, Nutr. Res. Pract., 5, 107-111). 그 외에 백복령(Baekbokryung, Poria cocos Wolf)과 사인(Sa-in, Amomumxanthioides)은 혈당강하 효과가 있으며(Kwon, M. S. et al., 1999, Antimicrobial and antitumor activity of triterpenoids fraction from Poria cocos Wolf, J. Korean Soc. Food Sci. Nutr., 28, 1029-1033), 창출(Changchul,Atractylodis rhizoma)은 지방세포의 분화 억제(Kwak, C. S. et al., 2005, Antioxidative effect of plant food mixtures in rat fed on high fat-high cholesterol diet, Korean J. Nutr. 38, 352-363) 및 혈당 강하(Han, H. K. et al., 2009, Effects of composite plants on plasma glucose and lipid level in streptozotocin induced diabetic rats, J. Korean Soc. Food Sci. Nutr., 38, 674-682)등의 효능이 연구되어있다.The Donghak Dictionary is a herbal medicine known to have a good effect on the gastrointestinal system including gastric cancer by its efficacy. It stops heat and releases poison and stops the sweating, but also the hepatitis, schizophrenia, herbaceous, open, hemorrhoids, Respectively. In addition, in the main river Gangmok, the wisdom is "purity" and "non-toxic", and it is burned in the colonic hemorrhage to be restored and watered. It is applied to the uncombusted and dried by means of 女 路 路 路 路 路 路 路 路 ((((((((((((((, Lips and acne), put a little salt in the rice, add the ginger to the rice, and then add the rice to the boil and the rice to the boiling water, and the water and the tangmuseong (汤水 伤伤) " . It is widely used in the treatment of cancer by folk remedies [Kim, Kwang-佶 (1984), 色 天然 天然 天然 大 大 大 大 大 大 大 上, , 1990, Oriental medicine and health, 1, 26). It has been reported that triterpenoids such as friedelin, epi-friedianol, glutinone, glutinol and sterol are β-sitosterol and campesterol, 4-hydroxybenzoic acid, 3,4-dihydroxybenzoic acid and gallic acid, kaempferol, In this study, we investigated the physiochemical characteristics of NDMA and Orostachys japonicus A. Berger, J. Korean Soc. Food Sci. Nutr., 21, 148-156 ). Furthermore, quercetin and kaempferol derivatives account for about 53% of the total flavonoid content in the feed (Lee, JH et al., 2011, Characterization of flavonoids in Orostachys japonicus A. Berger using HPLC-MS / MS: 124, 1627-1633), quercetin is known to be effective in lowering blood glucose, lowering total cholesterol and triglyceride levels in the blood, and promoting insulin secretion from the pancreas (Kim, JH et al , 2011, Quercetin attenuates fasting and postprandial hyperglycemia in animal models of diabetes mellitus, Nutr Res. Pract., 5, 107-111). In addition, Baekbokryung (Poria cocos Wolf) and Sa-in (Amomumxanthioides) have hypoglycemic effects (Kwon, MS et al., 1999, Antimicrobial and antitumor activity of triterpenoids fraction from Poria cocos Wolf, J. Korean Chang et al., 2004). Inhibition of adipocyte differentiation (Chang et al., 2005, Antioxidative effect of plant food mixtures in rat high fat -high cholesterol diet, Korean J. Nutr. 38, 352-363) and blood glucose lowering (Han, HK et al., 2009, Effects of composite plants on plasma glucose and lipid levels in streptozotocin induced diabetic rats, J. Korean Soc. Food Sci. Nutr., 38, 674-682).
생약은 다양한 기능성을 가진 자연물을 간단히 가공한 것으로 단일 성분의 화합물로 된 의약품과는 달라서 많은 종류의 성분이 공존 혼재하고 있다는 특성 때문에 여러가지 이점을 지니고 있다. 즉, 유효성분 외에도 녹말, 당, 스테로이드, 색소, 타닌, 단백질 등의 부성분이 포함되어 있는데 이런 관계로 효과가 복합적이어서 부작용이 적다. 그러나 생약은 저장이 힘들고 조제나 저장법이 불량하면 쉽사리 곰팡이, 충해, 쥐 등의 해를 입기 쉽고 그렇지 않더라도 색이 변하거나 냄새가 나빠지는 등의 변화가 일어나기 때문에 생약의 기능성을 용이하게 이용할 수 있는 새로운 제품개발이 필요하다.Herbal medicines are simply processed natural products with diverse functions and have various advantages due to the fact that many kinds of ingredients are mixed together unlike the one-component compounds. That is, in addition to the active ingredient, it contains subcomponents such as starch, sugar, steroid, pigment, tannin, and protein. However, herbal medicines are difficult to store, and when preparation or storage methods are poor, they are easily susceptible to harmful effects such as fungus, insect damage, and rats. If not, changes such as color change or bad smell may occur. Product development is required.
한편, 한국인이 즐겨먹는 장의 종류에는 고추장, 간장, 된장 등이 있는데 그 중 간장은 한국을 비롯하여 중국 일본 등지에서 사용한다. 간장은 25 % 정도의 염분을 함유하며 옛부터 간장맛이 좋아야 음식맛을 낼 수 있다고 하여 간장은 식생활에 중요한 조미료였다. 간장을 만드는 방법에는 크게 구분하여 재래식과 개량식이 있는데 간장의 소금 농도는 보통 18 ~ 20 %이며, 간장이 갈색을 띠는 것은 아미노산의 분해산물인 멜라닌과 멜라노이딘에 의하는데, 속성간장인 시판품에는 캐러멜(물엿류)로 착색한 것도 있다. 또 된장의 종류는 간장을 담가서 장물을 떠내고 건더기를 쓰는 재래식 된장과 메주에 소금물을 알맞게 부어 장물을 떠내지 않고 먹는 개량식 된장, 2가지 방법을 절충한 절충식 된장 등을 들 수 있다.On the other hand, there are kokchuljang, soy sauce, soybean paste, and so on, which are used in Korea, China, Japan and others. Soy sauce contains about 25% of salt, and soy sauce has long been known as a good flavor for food, so soy sauce was an important seasoning for eating. The method of making soy sauce is divided into the conventional and the improved type. The salt concentration of the soy sauce is usually in the range of 18 to 20%. The brown color of the soy sauce is attributed to melanin and melanoidin, which are decomposed products of amino acids. (Starch syrup). In addition, miso is a traditional miso soup made by immersing the soy sauce in the soup, a traditional miso soup using the soup, and an improved miso soup, which is made by pouring the brine into the soup without modifying the soup.
와송과 관련된 기술 현황을 살펴보면 본 발명자의 와송 및 그의 재배 방법이 대한민국 등록특허 제10-0476459호에 개시된 바 있고 와송을 첨가하여 제조된 술 및 이의 제조방법이 대한민국 등록특허 제10-0865537호에 개시된 바 있다. 또 기능성 된장 및 간장에 대한 기술 현황으로 고혈압 예방 및 지질대사 개선용 기능성 간장 및 그 제조방법이 대한민국 등록특허 제10-0853829호에 개시된 바 있으며, 상황버섯 자실체 추출물 및 이를 포함하는 항암면역증강활성용 기능성 된장이 대한민국 등록특허 제10-0587653호에 개시된 바 있으나 상기문헌 어디에도 와송추출물을 이용하여 발효시켜 제조된 와송 된장 및 간장의 항암효과에 관하여는 개시된 바 없다.
The present invention relates to a method for producing a rice wine and a method for culturing the rice wine, which are disclosed in Korean Patent No. 10-0476459, and a method for producing the rice wine and a method for producing the same by the method described in Korean Patent No. 10-0865537 There is a bar. Also, functional soy sauce for preventing hypertension and improving lipid metabolism and a method for producing the same are disclosed in Korean Patent No. 10-0853829, which is a state of the art for functional soy sauce and soy sauce, Functional doenjang has been disclosed in Korean Patent No. 10-0587653, but none of the above-mentioned documents discloses the anticancer effect of the soybean paste and soy sauce prepared by fermentation using the extract of Wakasa.
따라서 본 발명의 목적은 와송추출물을 이용한 항암 기능성 된장 및 간장의 제조방법을 제공하는데 있다.Accordingly, it is an object of the present invention to provide a method for producing an anticancer-based soybean paste and soy sauce using Wassong extract.
본 발명의 다른 목적은 상기 와송추출물을 이용한 항암 기능성 된장 및 간장을 제공하는데 있다.
Another object of the present invention is to provide anti-cancer functional soybean paste and soy sauce using the soy sauce extract.
본 발명의 상기 목적은 와송 열수추출물을 제조하는 단계와; 상기 와송 열수추출물로 콩을삶아 으깨어 모양을 만든 후 발효 및 건조시켜 와송 메주를 제조하는 단계와; 상기 와송 열수추출물에 천일염을 첨가하고 혼합한 후 상기 메주를 담궈 저온 숙성하는 단계와; 상기 숙성물 중 액체는 끓여 와송 간장을 제조하는 단계와; 상기 숙성물 중 메주는 용기에 담아 저온숙성 시켜 와송 된장을 제조하는 단계와; 상기 와송 간장과 된장의 항암활성을 측정하는 단계와; 상기 와송 간장과 된장의 관능검사를 평가하는 단계를 통하여 달성하였다.
The above object of the present invention is achieved by a method for producing a hot-water extract, comprising the steps of: Boiling the soybeans with the above hot water extract to make a shape, and then fermenting and drying the soybean meal to prepare a transdermal meju; Adding the sun-salt to the hot-water extract, mixing the hot-water extract and low-temperature-aging the meju; Boiling the liquid in the aged product to prepare a soy sauce; Meju in the aged product is placed in a container and matured at a low temperature to prepare a cooked soy sauce bean paste; Measuring the anticancer activity of the soy sauce and the soy sauce; And evaluating the sensory evaluation of the soy sauce and the soy sauce.
본 발명은 와송추출물을 이용한 신규한 항암 기능성 된장 및 간장의 제조방법을 제공하는 효과가 있으며 와송 추출물을 이용하여 된장 및 간장의 색, 조직감, 기능성을 향상시켜 영양학적, 기능적, 품질 및 기호도 측면에서 된장과 간장의 가치를 향상시킬 뿐만아니라 와송의 이용도를 극대화할 수 있는 뛰어난 효과가 있다.
The present invention is to provide a novel method for producing anticancer-resistant soybean paste and soy sauce, which uses the soy sauce extract, and improves the color, texture and functionality of soybean paste and soy sauce using the soy sauce extract. It has an excellent effect of not only improving the value of miso and soy sauce but also maximizing the utilization of rice.
도 1은 본 발명 실시예에 따른 와송추출물을 이용한 항암 기능성 된장 및 간장의 제조공정을 나타낸 다이어그램이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram showing a manufacturing process of an anticancer functional soybean paste and soy sauce using an extract of WASON according to an embodiment of the present invention. FIG.
본 발명에 사용한 와송은 9 ~ 10월 초에 꽃대가 서는 시기에 채취한 것으로 본 발명자의 대한민국 등록특허 제10-0476459호에 재배 방법에 따라 재배된 와송을 사용하였다. 와송은 40 ~ 70℃에서 열풍건조하고 사용하였다.The worts used in the present invention were harvested at the time of standing in the early stage of September to early October, and the warships cultivated according to the cultivation method were used in Korean Patent No. 10-0476459 of the present inventor. The wafers were dried by hot air at 40 ~ 70 ℃.
본 발명을 실시예에 따라 더욱 상세하게 설명한다. 그러나 하기 실시예는 본 발명을 예시하기 위한 것에 불과하므로 본 발명의 권리범위를 한정하는 것으로 의도되지는 않는다.
The present invention will be described in more detail with reference to Examples. However, the following examples are merely illustrative of the present invention and are not intended to limit the scope of the present invention.
<실시예 1> 본 발명 와송 열수추출물의 제조<Example 1> Preparation of hot water extract of the present invention
수세 건조한 와송의 뿌리를 가위로 제거하고 배소기에 투입하여 85℃에서 20분간 배소시켰다. 배소처리된 와송을 식혀 절삭기를 이용하여 2cm의 길이로 절삭한 다음 절삭한 와송 600 g에 100 ~ 110℃의 열수 20 L를 가하여 2 ~ 3시간동안 교반하면서 추출하고 여과하여 고형물을 제거한 후 와송 열수추출물을 제조하고 냉각하였다.
The roots of the washed and dried wastes were removed by scissors and put into a roasting machine and roasted at 85 ° C for 20 minutes. The roasted roasted meat was cooled and cut into 2 cm length using a cutting machine. Then, 20 L of hot water at 100 to 110 ° C was added to 600 g of the cut roast, and the roasted rice was extracted with stirring for 2 to 3 hours. The extract was prepared and cooled.
<실시예 2> 본 발명 와송추출물을 이용한 메주의 제조<Example 2> Preparation of meju using the extract of the present invention
본 발명 실시예 1의 와송 열수추출물에 콩을 투입 증숙하여 콩이 익으면 4시간 뜸을 들인 후 콩을 꺼내 으깨어서 틀을 사용하거나 또는 손으로 모양을 내서 메주를 만들었다. 상기 메주 모양을 만든 으깨진 콩을 섭씨 30 ~ 35℃에서 30 ~ 45일간 발효 및 건조시켜 본 발명 와송 메주를 제조하였다.
The beans were added to the hot water extract of Example 1 of the present invention, and when the beans were ripe, they were steamed for 4 hours. Then, the beans were pulled out, and the beans were used. The beans having the above meju shape were fermented at 30-35 ° C for 30-45 days and dried to prepare Meju of the present invention.
<실시예 3> 본 발명 와송 된장 및 간장의 숙성<Example 3> Aging of soy sauce and soy sauce
본 발명 실시예 1의 잔류한 와송 열수추출물에 20 ~ 30중량% 천일염을 혼합하고 본 발명 실시예 2에서 발효된 메주를 상기 천일염 혼합 와송추출물에 침지한 후 고추와 숯을 띄워 40 ~ 60일간 저온 숙성 시킨다. 이때, 와송추출물은 메주 중량대비 3배(w/w)가 바람직하다.
20 to 30% by weight of the salt of mannitol was mixed with the remaining hot water extract of Example 1 of the present invention, and the meju fermented in Example 2 of the present invention was immersed in the salted and salted water extract of the present invention. Then, the pepper and charcoal were floated, It ages. At this time, the wings extract is preferably 3 times (w / w) of the meju weight.
<실시예 4> 본 발명 와송 간장의 제조<Example 4> Preparation of soy sauce having the present invention
상기에서 얻은 숙성물을 여과한 여액을 100℃에서 30분간 농축시켜 본 발명의 와송 간장을 제조하였다.
The filtrate obtained by filtering the aged material obtained above was concentrated at 100 ° C for 30 minutes to prepare the heat-sealed liver of the present invention.
<실시예 5> 본 발명 와송 된장의 제조≪ Example 5 > Production of soybean paste and soybean paste
상기 숙성물 중 남은 메주는 으깨어 용기에 담아 저온 숙성 시켜 본 발명의 와송 된장을 제조하였다.
The remaining meju of the above aged material was crushed and matured at low temperature in a container to prepare the soybean paste of the present invention.
<실험예 1> 본 발명 와송 된장 및 간장의 항산화 기능성 평가<Experimental Example 1> Evaluation of antioxidant functional properties of soy sauce and soy sauce
본 발명 와송 된장 및 간장을 희석하고 실린지필터 후 농도별 시료 40 μL를 300 μM DPPH/in EtOH 760 μL에 첨가한 후 30분간 37℃에서 반응시키고 UV/Visible spectrophotometer(Berkman, USA)을 이용하여 515 nm 에서 흡광도를 측정하였다. 결과 값은 [수학식 1]에 따라 구하였다.
40 μL of each sample was added to 760 μL of 300 μM DPPH / in EtOH, and reacted at 37 ° C. for 30 minutes. The reaction was carried out using a UV / Visible spectrophotometer (Berkman, USA) Absorbance was measured at 515 nm. The resultant value was obtained according to the following equation (1).
Asample : 시료 첨가 well의 흡광도(515 nm)A sample : absorbance of sample addition well (515 nm)
Ablank : 증류수 첨가 well의 흡광도(515 nm)
A blank : absorbance of distilled water addition well (515 nm)
실험결과, [표 1]에서 보는 바와 같이 본 발명 와송 된장과 간장의 높은 항산화 활성을 확인 하였다.
As a result of the experiment, as shown in [Table 1], the antioxidative activity of soy sauce and soy sauce was confirmed.
<실험예 2> 본 발명 와송 된장 및 간장의 항암 기능성 평가(CCK assay)<Experimental Example 2> Evaluation of anticancer function (CCK assay) of soybean paste and soy sauce
10% fetal bovine serum(FBS)과 1% penicillin-streptomycin이 첨가된 DMEM 배지에서 배양된 간암 세포 HepG2를 1×104 cell/ml의 농도가 되도록 96 well plate에 각각 180 μL씩 넣고, 5% CO2 배양기에서 24시간 배양하였다. 본 발명 와송 된장 및 간장을 희석하고 실린지필터 후 농도별로 20 μL씩 각 well에 첨가하여 5% CO2 배양기에서 24시간 배양 후, 배지를 제거하고 새로운 배지 190 μL와 10 μL의 cell count kit-8(CCK-8) 용액을 각 well에 가하였다. 5% CO2 배양기에서 4시간 배양 후, microplate reader(VERSAmax, Molecular Device, CA, USA)를 이용하여 570 nm 파장에서 흡광도를 측정하였다. 결과 값은 세포에 대한 증식저해율(inhibition rate,%)로 나타냈으며 [수학식 2]에 따라 결과를 산출하였다.
180 μL of hepatocyte HepG2 cultured in DMEM supplemented with 10% fetal bovine serum (FBS) and 1% penicillin-streptomycin was added to a 96-well plate at a concentration of 1 × 10 4 cells / ml. 2 incubator for 24 hours. After diluting the bean paste and soy sauce of the present invention and adding syringe filter, the cells were added to each well at a concentration of 20 μL per well. After culturing in a 5% CO 2 incubator for 24 hours, the medium was removed and 190 μL of a fresh medium and 10 μL of a cell count kit- 8 (CCK-8) solution was added to each well. After incubation for 4 h in a 5% CO 2 incubator, the absorbance was measured at 570 nm using a microplate reader (VERSAmax, Molecular Device, CA, USA). The results were expressed as the inhibition rate (%) for the cells and the results were calculated according to the formula (2).
Asample : 시료 첨가 well의 흡광도(570 nm)A sample : absorbance of the sample addition well (570 nm)
Ablank : PBS 완충용액 첨가 well의 흡광도(570 nm)
A blank : absorbance of PBS buffer solution (570 nm)
실험결과, [표 2]에서 보는 바와 같이 본 발명 와송 된장과 간장의 높은 항암활성을 확인 하였다.
As a result of the experiment, as shown in [Table 2], the anticancer activity of the present invention, soybean paste and soy sauce was confirmed.
<실험예 3> 본 발명 와송 된장 및 간장의 관능평가<Experimental Example 3> Sensory evaluation of soy sauce and soy sauce
본 발명 된장 및 간장을 완성한 후 시판되는 일반제품 K와 비교하여 관능검사를 실시하였다. 관능검사는 일반인 10명을 선정하여 실시하였다. 관능 평가 항목은 된장 및 간장의 색, 향, 맛, 점도, 전체적인 기호도에 대해 5점 척도법으로 평가하여 '매우 나쁘다' 1점, '매우 좋다' 5점으로 1 ~ 5점의 범위에서 점수를 부여하여 선호도가 높을수록 높은 점수를 주도록 하였다.After the soy sauce and soy sauce of the present invention were completed, the sensory test was performed in comparison with the commercial product K sold. The sensory test was carried out by selecting 10 ordinary people. The sensory evaluation items were evaluated by the 5 point scale method for the color, flavor, taste, viscosity and overall acceptability of miso and soy sauce, and the score was given in the range of 1 to 5 with 5 points for "very bad" and 5 points for "very good" The higher the preference, the higher the score.
실험결과, [표 3]와 [표 4]에 나타낸 바와 같이 본 발명 와송 된장 및 간장은 일반 제품에 비해 색도, 향, 점도, 질감, 전반적인 기호도 등에서 높거나 큰 차이가 없었다.
As a result of the experiment, as shown in [Table 3] and [Table 4], there was no difference in the color, flavor, viscosity, texture and general taste of the soybean paste and soy sauce of the present invention.
본 발명은 영양학적, 기능적, 품질 및 기호도 측면에서 와송추출물을 이용한 항암 기능성 된장 및 간장을 제공하는 뛰어난 효과가 있으므로 식품 산업상 매우 유용한 발명인 것이다.The present invention is an extremely useful invention in the food industry because it has an excellent effect of providing an anticancer functional soybean paste and soy sauce using a wakam extract in terms of nutritional, functional, quality and preference.
Claims (8)
After washing with water, the roasted hot water extract was extracted with stirring at 100 ~ 110 ℃ for 3 ~ 3 times (w / w) water.
A method for preparing meju using a hot water extract of Tsunami which is fermented and dried at 30 to 35 ° C for 30 to 45 days after putting soybeans into the hot water extract of claim 1,
A meju using the hot water extract of persimmon produced according to the method of claim 2.
(20 to 30% by weight based on the total weight of the hot water extract of claim 1) is mixed and the mixture is aged at low temperature for 40 to 60 days by adding 3 times (w / w) How to Rinse Meju with.
A method for producing a soy sauce liver, characterized by concentrating a filtrate obtained by filtering the aged product produced in accordance with the aging method of claim 4.
6. A soy sauce prepared according to the method of claim 5.
A process for preparing a soy sauce of fermented soybean paste, characterized in that the fermented meju produced in accordance with the aging method of claim 4 is put into a container and aged at a low temperature.
A miso paste prepared according to the process of claim 7.
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