KR20180066563A - Low salted functional soybean-paste using extract from germinated gemmule of bean and Manufacturing method thereof - Google Patents

Abstract

The present invention relates to functional soybean paste and a method for manufacturing the same. More specifically, the present invention relates to functional soybean paste manufactured by using an extract of germinated gemmule of soybean which has an effect of preventing obesity and/or suppressing obesity and a method for manufacturing the same. A fermented soybean mixture used for the soybean paste may contain 10-30 parts by weight of soy sauce and 1-20 parts by weight of an extract of germinated gemmule of soybean per 100 parts by weight of the fermented soybean lump.

Description

TECHNICAL FIELD The present invention relates to a soybean germ extract and a soybean germ extract,

The present invention relates to a low salinity doenjang using soybean germinated embryo extract and a method for producing the same.

Conventional soybean paste is a traditional fermented food in Korea which is fermented and fermented for 3 ~ 6 months after immersing it in salt or salt water. Due to the action of various enzymes derived from Meju during fermentation, soybean protein is amino acid, carbohydrate is saccharide, It is decomposed into fatty acids. Alcohol and organic acids are also produced by the microorganisms that reproduce these degradation products as nutrient sources. In addition, these components interact with each other to produce various volatile odor components, resulting in the inherent characteristics of miso.

It is reported that soybean paste has diverse functions such as antioxidant and anticancer effects due to various actions of isopureane and polyphenolic compounds contained in soybean.

The characteristics of conventional doenjang are fermentation aged by natural fermentation method, so that it is spoiled if low salinity is low, so it is too high salinity (20 ~ 25%). In the case of traditional doenjang with 20% salinity, the intake of salt is about 3 g / day (see Park, BJ) and the low salt content Microbiology and quality characteristics of miso, Chungnam National University, 2002).

Excessive salt intake has been reported to affect hypertension, stroke, and gastric cancer.

Various methods for lowering the salt content of such doenjangs have been proposed. As for the conventional techniques related to this, in the method of manufacturing low salt doenjang (Korean Patent Laid-open Publication No. 10-2011-0054671) (Korean Patent No. 10-0869407), which is characterized in that the Korean meze is pulverized in a dried state to obtain water Pouring and fermentation, and then fermenting the fermented meju with salt, sake, and red pepper powder, aging for 5 to 8 days and then storing at low temperature of 0 ° C to 3 ° C, Patent No. 10-2012-0128509) discloses that soybean paste is prepared by the conventional method of preparing a high salt soybean paste, and then soybean starch is converted into dextrin, And a method for aging a mixture of a fine powder is disclosed.

Therefore, it is necessary to develop and study doenjang which is low in chloride and high in salinity, but has additional health effect in addition to low chloride.

Korea Publication No. 10-2011-0054671 (published on May 25, 2011)

The present invention relates to a soybean paste which contains a specific extract having an effect of preventing obesity at an optimal ratio and is improved by a conventional soybean paste preparation method, And a method for efficiently producing the same.

In order to solve the above-mentioned problems, the present invention includes a fermented soybean germinated soybean germ extract obtained by aging a meju mixture including meju, soy sauce and soy germinated embryo extract naturally.

In one preferred embodiment of the present invention, the Meju mixture may contain 10 to 30 parts by weight of soy sauce and 1 to 20 parts by weight of soybean germinated embryo extract, based on 100 parts by weight of Meju.

In one preferred embodiment of the present invention, the Meju mixture comprises 0.5 to 10 parts by weight of a germanium barley extract per 100 parts by weight of Meju; And 0.1 to 5 parts by weight of a mushroom extract containing at least two members selected from the group consisting of corn borer mushroom, yellow oyster mushroom and mushroom mushroom; , And the like.

In one preferred embodiment of the present invention, each of the soybean germinated embryo extract, the germinated barley extract and the mushroom germ extract may include fractions of the germinated germ extract, the germinated barley extract and / or the mushroom extract.

As a preferred embodiment of the present invention, the soybean germinated embryo extract may include an extract of germinated germinated germs separated from soybean.

As a preferred embodiment of the present invention, the soybean germinated embryo extract and / or the germanium barley extract may have the property of inhibiting the differentiation of the stem cells into adipocytes, which can be differentiated into lipid precursor cells or adipocytes .

In one preferred embodiment of the present invention, the germanium barley extract may comprise lutonarin and / or saponin.

In one preferred embodiment of the present invention, each of the soybean germinated embryo extract, the germinated barley extract and the mushroom extract may be obtained by extracting with water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof.

Another object of the present invention is to provide a method for preparing doenjang using various types of soybean germinated embryo extracts described above, wherein a mixture of soybean and germinated germinated embryos is added to water, and then boiled for 7 to 10 hours, Next, the first step to take the moxibustion; A step of filtering the soymilked soybean and the germinated germinated embryo and then molding them into meju; Fermenting the molded meju and drying it; Washing the dried meju with water, drying the water, immersing it in brine and aging for 45 days to 50 days; A step 5 for separating the soy sauce and the meju from the fermentation process; Meju, soy sauce, and soybean germinated embryo extracts; And 7 stages of natural fermentation of the dutch doenjang.

In one preferred embodiment of the present invention, the mixture of step 1 may include soybean and soybean germinated embryos at a weight ratio of 1: 0.05 to 0.15.

In one preferred embodiment of the present invention, the soybean of the first stage may include at least one selected from soybean, black bean, seaweed, yellow bean, kidney bean, eastern bean, pea, soybean, and bean curd.

As a preferred embodiment of the present invention, the soybean germinated embryo of the first step may include an embryo germinated with at least one soybean selected from soybean, black soybean, seaweed, yellow soybean, kidney bean, eastern soybean, pea, soybean, have.

In one preferred embodiment of the present invention, the heating in the first step may be performed at 120 ° C to 135 ° C for 1.5 to 2.5 hours, and then at 105 ° C to 120 ° C for 1.5 to 2.5 hours.

In one preferred embodiment of the present invention, the first stage of the moxibustion can be carried out at 95 to 105 ° C for 1 hour and 30 minutes to 2 hours and 30 minutes.

As a preferred embodiment of the present invention, the fermentation in the third step may be performed at 30 ° C to 45 ° C for 13 days to 17 days.

As a preferred embodiment of the present invention, the drying in the third step may be performed at 10 ° C to 30 ° C for 50 days to 100 days.

In one preferred embodiment of the present invention, the salt content of the four-stage salt water may have a salinity of 18% to 21%.

As a preferred embodiment of the present invention, the salt water of four stages may be prepared by dissolving low salted salt obtained by subtracting the wastewater for three years against salt water in water to a salt content of 18% to 21%.

As a preferred embodiment of the present invention, the meju and the soy sauce of the 6th stage may be meju and the soy sauce of the 6th stage may be the meju and the soy sauce cut in the 5th stage.

In one preferred embodiment of the present invention, the meju mixture in step 6 may contain 10 to 30 parts by weight of soy sauce and 1 to 20 parts by weight of soybean germinated embryo extract, based on 100 parts by weight of meju.

In a preferred embodiment of the present invention, the Meju mixture in step 6 may further comprise 0.5 to 10 parts by weight of the dried barley extract, based on 100 parts by weight of Meju.

In a preferred embodiment of the present invention, the meju mixture in the six-stage is prepared by mixing 0.1 to 5 parts by weight of a mushroom extract containing two or more selected from the group consisting of mulberry, yellow mushroom and mushroom, relative to 100 parts by weight of meju .

As a preferred embodiment of the present invention, the 7-stage natural fermentation can be carried out for 1 year to 4 years in the external environment after putting the doenjang soybean paste into the enteric pot.

Another object of the present invention is to provide an application product of soybean germinated embryo extract using the soybean germ extract of the present invention as described above. The soybean germinated embryo extract of the present invention can be applied to dried soybean paste followed by pulverized soybean paste.

In addition, the present invention can provide the soybean paste soup powder which has been pulverized after drying the soybean paste.

In addition, the present invention can provide the soybean paste seasoning which has been pulverized after drying the soybean paste.

The functional doenjang of the present invention can provide a doenjang added with a health function that is excellent in taste and flavor, and has a low salt and prevention and prevention of obesity. Application of soybean paste, miso soup powder and miso seasoning applied thereto Products may also be offered.

FIG. 1 is a graph showing the toxicity of soybean germinated embryo extract against lipogenic precursor cell line 3T3-L1, and soybean germinated embryo extract was treated at a concentration of 50, 100, 200, 300, 400 and 500 / / mL.
FIG. 2 is a graph showing the effect of soybean germinated embryo extract on adipocyte differentiation. After inducing differentiation of adipocytes, the soybean germinated embryo extract was cultivated at a concentration of 50, 100, 200, 300, 400 and 500 / / mL The cells were treated with 100 μM conjugated linoleic acid (CLA) as a positive control. Control refers to non-differentiated control adipocytes, and control + insulin refers to differentiated control adipocytes. The soybean germ extract was prepared at a concentration of 500 μg / mL and treated with the cells.
FIG. 3 shows the effect of soybean germinated embryo extract (SA) and soybean germination extract (SG) on gene expression associated with adipocyte differentiation, wherein A is a Western blot image showing the amount of gene expression, B is the expression amount PPARγ, SREBP-1c, and CEBPα were genes that promote differentiation of adipocytes. Actin gene was used as a control group to compare the expression levels of the genes.
FIG. 4 shows the effect of soybean germinated embryo extract on fat cell size, A is an image showing the size of fat cells, B is a graph showing the result of measuring the size, (OVX) was used as a negative control, and the mice were administered with 0.1 mg / kg, 1 mg / kg and 5 mg / kg of soybean germinated embryo extract, which was used as a soybean germinated embryo group.
FIG. 5 shows the effect of soybean germinated embryo extract on white adipocytes and brown adipocytes. FIG. 5A shows the size of white adipocytes and FIG. 5B shows the number of brown adipocytes relative to the number of white adipocytes (OVX) was used as a negative control. The mouse was administered with 0.1 mg / kg, 1 mg / kg and 5 mg / kg of soybean germinated embryo extract , Which was used as a group of soybean germinated embryos.
FIG. 6 is a graph showing the results of screening 10 compounds by applying the extract of bud of barberry to UPLC (Ultra Performance Liquid Chromatography). FIG.

The term "soybean germinated embryo" of the present invention means a germinated embryo obtained by germinating an embryo isolated from soybean.

The term "extract " of the present invention means an extract obtained by extracting a soybean germinated embryo, a germinated barley and / or a mushroom, a diluted solution or a concentrate of the extract, a dried product obtained by drying the extract, , Or a mixture thereof, extracts of all the formulations that can be formed using the extract itself and the extract.

The extraction method for obtaining the extract in the present invention is not particularly limited, and extraction can be carried out according to a method commonly used in the art. Non-limiting examples of the extraction method include hydrothermal extraction, ultrasonic extraction, filtration, and reflux extraction. These may be performed alone or in combination with two or more methods.

In the present invention, the kind of the extraction solvent used for extracting the soybean germinated embryo, the germinated barley and / or the mushroom is not particularly limited, and any solvent known in the art can be used. Non-limiting examples of the extraction solvent include water, alcohol, and a mixed solvent thereof. These solvents may be used alone or in combination. When an alcohol is used as a solvent, an alcohol having 1 to 4 carbon atoms can be specifically used.

The term "fraction " of the present invention means a product obtained by performing fractionation to separate a specific component or a specific component group from a mixture containing various components.

The fractionation method for obtaining the fraction in the present invention is not particularly limited and may be carried out according to a method commonly used in the art. As a non-limiting example of the above-mentioned fractionation method, there can be mentioned a method of treating a soybean germinated embryo extract of the present invention with a predetermined solvent to obtain a fraction from the extract.

The kind of the fraction solvent used for obtaining the fraction in the present invention is not particularly limited, and any solvent known in the art can be used. Non-limiting examples of the fraction solvent include polar solvents such as water and alcohol; And non-polar solvents such as hexane, ethyl acetate, chloroform, and dichloromethane. These may be used alone or in combination of one or more. When an alcohol is used in the fraction solvent, an alcohol having 1 to 4 carbon atoms can be specifically used.

The term "individual" of the present invention means all animals such as rats, mice, livestock and the like, including humans who have developed or are capable of developing obesity. As a specific example, it may be a mammal including a human.

The term "differentiation of adipocytes" of the present invention means that adipocyte precursor cells are converted into adipocytes, and for the purpose of the present invention, adipocytes accumulate adipocytes in the cells.

The term "size of fat cells" of the present invention means the diameter of fat cells. Since the size of the cells is determined by the amount of accumulated fat in the cells, the decrease in the size of the fat cells may be a decrease in the amount of fat in the cells.

The term "obesity" of the present invention means excessive fat tissue in the body. A man's body fat is over 25% of body weight, a woman is over 30% of body weight is called obesity, and when the amount of calories consumed by the food is greater than the calories consumed by moving the body, obesity occurs. When obesity occurs, it appears to be fat in appearance, can easily breathe, and may be accompanied by joint pain, diabetes, and high blood pressure.

The term "prevention" of the present invention means all the actions of suppressing or delaying obesity by ingesting the extract of the present invention.

The term "white adipocyte " of the present invention means a fat cell that stores fat, and is a cell that causes adult diseases such as diabetes and obesity.

The term "brown adipocyte" of the present invention means a cell that burns fat as energy, and plays a role in thermoregulation and energy production. When white adipocytes are converted to brown adipocytes, the amount of fat burned is higher than the amount of fat stored in the body, so it is easier to maintain weight even if the same amount of food is consumed.

The term "hitting" of the present invention means that it is brought into contact or close contact with an impact or pressure.

Hereinafter, the present invention will be described in more detail.

The functional soybean germinated embryo extract of the present invention is prepared by adding a mixture of soybean and germinated germinated embryo into water, boiling for 7 to 10 hours, heating, and then boiling, A step of filtering the soymilked soybean and the germinated germinated embryo and then molding them into meju; Fermenting the molded meju and drying it; Washing the dried meju with water, drying the water, immersing it in brine and aging for 45 days to 50 days; A step 5 for separating the soy sauce and the meju from the fermentation process; Meju, soy sauce, and soybean germinated embryo extracts; And 7 stages of natural fermentation of the dutch doenjang.

In the first step, the mixture may contain soybean and germinated germinated seeds at a weight ratio of 1: 0.05 to 0.15, preferably 1: 0.07 to 0.13 by weight of the soybean germinated seeds. If the soybean germinated embryo is less than 0.05 wt.%, There may be a problem that the obesity-preventing effect obtained by using the soybean germinated embryo can not be observed, and if it exceeds 0.15 wt. .

The soybean of step 1 may include at least one selected from soybean, black bean, seaweed, yellow bean, kidney bean, eastern bean, pea, soybean, and snow bean. The soybean germinated embryo may include an embryo obtained by germinating one or more soybean selected from soybean, black bean, seaweed, yellow bean, kidney bean, eastern bean, pea, soybean, and snow bean.

The heating in the first stage may be performed at 120 ° C to 135 ° C for 1.5 to 2.5 hours and then at 105 ° C to 120 ° C for 1.5 to 2.5 hours. If the total heating time is less than 3 hours, there may be a problem that the soybean will become ripe. If the total heating time exceeds 5 hours, the soybean is too sour and the viscosity may become too high.

The first step may be carried out at 95 to 105 ° C for 1 hour 30 minutes to 2 hours 30 minutes, preferably 1 hour 50 minutes to 2 hours 10 minutes. At this time, if the time of steam uptake is less than 1 hour and 30 minutes, there may be a problem that the fermentation is not performed well every week, and if it exceeds 2 hours and 30 minutes, there may be a problem that the taste of the prepared soybean paste is lowered.

The molding of the meju in two stages can be carried out by a general method.

Next, the fermentation in the third stage is carried out in an emulsion chamber (or shaded area) at 25 ° C to 37 ° C and a relative humidity of 70% to 90%, preferably 28 ° C to 35 ° C and a relative humidity of 75% to 85% 17 days, preferably 14 days to 16 days. After the fermentation, it is preferable that a large amount of white fungus is present on the surface of the meju, and if it is fermented too long, it causes blue fungus and / or black fungus there is a problem.

The drying in the third step may be carried out at a temperature of 10 ° C. to 30 ° C. for 50 days to 100 days, preferably 15 ° C. to 27 ° C., for 55 days to 80 days, If it is too short, there is a problem that the drying can not be performed until the bean sprouts. If the sprout is too long for more than 80 days, there may be a problem that the bean sprouts are caught in the bean sprouts.

Next, the salt water of step 4 may be one in which general salt is dissolved in water, and preferably, the salt salt may be prepared by dissolving low salted salt in water for 3 years without water.

The salty water is preferably 18% to 21% salinity, preferably 19% to 20.5% salinity. If the salinity is less than 18%, there may be a problem of sour taste in miso, and if it exceeds 21% It is preferable to immerse dried Meju in salt water having a salinity within the above range.

In addition, the 5-step long-chopping is a step of separating the soy sauce from the soy sauce prepared by aging the soy sauce. The soy sauce can be chopped by a general method. For example, It can be performed by filtering the foreign matter of the soy sauce with a sieve (or sieve).

Next, Step 6 is a step of preparing a mixture of meju with meju, soy sauce, and soybean germinated embryo extract, wherein the meju and soy sauce are soy sauce made from meju and soy sauce in step 5.

The 6 - step meju mixture contains meju, soy sauce, and soybean germinated embryo extracts; And a mushroom extract containing at least two members selected from the group consisting of corn borer mushroom, yellow oyster mushroom and mushroom mushroom.

Preferably, the soy sauce is used in an amount of 10 to 30 parts by weight, preferably 15 to 25 parts by weight, based on 100 parts by weight of Meju. If the soy sauce is used in an amount of less than 10 parts by weight, If it is used, there is a problem that the saltiness in the doenjang increases too much. Therefore, it is recommended to use within the above range.

The six step germinated germinated embryo extracts include hot-water extraction, ultrasonic extraction, filtration, and reflux extraction, which can be carried out singly or in combination with two or more methods In combination. The soybean germinated embryo extract may further comprise a fraction of the soybean germinated embryo extract.

More specifically, the soybean germinated embryo is obtained by drying the raw soybean seeds; Crushing the soybean seed using a stripping machine; Separating the embryo; Germinating the separated embryo using running water; Collecting germinated embryos and growing them into steam; Followed by lyophilization or hot-air drying.

At this time, the step of drying the soybean seeds is to smooth the separation of the seed, cotyledon and embryo of the soybean, and the raw soybean is dried in a hot air drier at 30 ° C to 45 ° C, preferably 30 ° C to 40 ° C, Drying is performed. Then, the step of separating the embryo uses a sieve, for example, separating the embryo from the dried soybeans using a sieve of 2.36 mm x 2.0 mm x 1.18 mm. Next, the germinating step may include germinating the separated embryos for 20 to 24 hours using running water at a temperature of about 18 to 30 ° C. In addition, the step of increasing the germinated embryo can be carried out by germinating the germinated embryo with steam for 10 minutes to 40 minutes, preferably 15 to 25 minutes.

The amount of the soybean germinated embryo extract in step 6 is preferably 1 to 20 parts by weight, preferably 5 to 18 parts by weight, more preferably 5 to 12 parts by weight, based on 100 parts by weight of meju. If the amount of soybean germinated embryo extract is less than 1 part by weight, the prepared soybean paste may have little or no preventive effect on obesity, and if it is used in an amount exceeding 20 parts by weight, the flavor of soybean paste may be reduced. It is good.

In addition, the meju mixture in step 6 may further comprise a germinated barley extract in addition to the germinated germinated germ extract. The germanium barley extract contains a large amount of saponin and / or rutonaline having an effect of inhibiting the differentiation of adipocytes. The term " sprout barley " means a young plant which is grown to about 15 cm by sprouting on barley. Normally, the barley is immersed in water for about one day, then water is removed, , Germinated, and then grown for 7 to 10 days. In addition to the saponin and / or the rutonaline, the barley extract may be selected from 3-O-feruloylquinic acid, isoorientin, luteolin-8-glucoside, -glucoside, Isovitexin, isoscoparin-7-O- [6-cinapoyl] -glucoside, isoskoparin-7-0- [ 6-feruloyl] -glucoside, isobothecin-7-O- [6-cyapoyl] -glucoside (Isovitexin-7-0- [6- 7-O- [6-feryloyl] -glucoside), and / or the like.

The amount of the germanium barley extract in the 6-step meju mixture is preferably 0.5 to 10 parts by weight, preferably 1 to 7 parts by weight, more preferably 2 to 6 parts by weight, based on 100 parts by weight of meju, It is advantageous in terms of keeping the flavor.

In addition, the 6th stage meju mixture may further include a mushroom extract in addition to the above-mentioned soybean germinated embryo extract, and is preferably composed of Hericium erinaceum, Pleurotus cornucopiae, and Pleurotus eryngii Mushrooms containing at least two selected from the group can be produced by hot water extraction method or ultrasonic extraction method. The mushroom extract may be used to add functionalities of brain and cognitive function improving effects to miso. The amount of the mushroom extract to be used in the 6th stage meju mixture is preferably 0.1 to 5 parts by weight, preferably 0.3 to 3 parts by weight, more preferably 0.5 to 2.5 parts by weight, relative to 100 parts by weight of Meju, If it is used in excess of the weight part, a weak taste may be produced in the miso, so it is better to use within the above range.

And each of the above mentioned barberry extract and / or mushroom extract may contain a fraction of each of these extracts.

The natural fermentation can be carried out for one year to four years, preferably one year to three years, after putting the danda soybean paste into a pot. In this way, it is possible to lower the saltiness in soybean paste through natural aging for a long time.

The soybean germinated embryo extract prepared by the above-described method of the present invention is a functional soybean paste having low salt, excellent in taste and flavor, and having the effect of prevention / prevention of obesity by an ingredient of soybean germinated embryo extract. The germinated germ extract and / or the germinated barley extract of the present invention may have the property of inhibiting the differentiation of the stem cells into adipocytes, which can be differentiated into adipose precursor cells or adipocytes.

As described above, the soybean paste of the present invention includes a naturally aged fermented product of a meju mixture including meju, soy sauce, and soybean germinated embryo extract.

 As described above, the meju mixture may further comprise a germanium barley extract and / or a mushroom extract.

The preparation method, ingredient ratio and characteristics of the meju, soy sauce, soybean germinated embryo extract, sprouts barley extract, and mushroom extract are the same as those described above.

The doenjang of the present invention having the above method and composition may be applied as a soybean paste, soybean paste powder, soybean paste seasoning or the like by drying and removing water and pulverizing and / or processing the soybean paste into a proper size.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the following examples should not be construed as limiting the scope of the present invention, and should be construed to facilitate understanding of the present invention.

[ Example ]

Preparation Example  1: beans Germination embryo  Preparation of extract

Powdered soybean germinated embryos were obtained from National Institute of Advanced Industrial Science and Technology (RDA).

At this time, the soybean germinated embryo was disrupted by using a soybean flour machine (Continental food machine, blade interval of about 3 mm) which was dried in a hot air dryer at 35 ° C for 72 hours, and seed coat of soybean, Cotyledons and embryos are separated. The seeds of the beans, which have passed through the bean-removing period, are removed by the blowing device in the removing machine, and cotyledons and embryos divided into 5 to 6 pieces are collected at the same time And the embryos were sieved by sequentially sieving with a sieve of 2.36 mm X 2.0 mm X 1.18 mm to separate the soybean embryo from the mixture of cotyledon and embryo. Next, the isolated embryos were placed in a mesh bag having a size of 40 cm x 50 cm, germinated using flowing water at 25 ° C for 24 hours, then germinated embryos were steamed for 20 minutes, lyophilized and pulverized will be.

Next, the powdered soybean germinated embryo was extracted by adding a fermented juice, which was filtered to obtain a liquid component, and the liquid component was freeze-dried to obtain a soybean germinated embryo extract.

Experimental Example  1: beans Germination embryo  Experiment to confirm the stability of the extract

To confirm the safety of the soybean germinated embryo extract prepared in Preparation Example 1, the cytotoxicity of the extract to the cells was evaluated. Specifically, the lipogenic precursor cell line 3T3-L1 was subcultured in a 96-well plate at a density of 2 × 10 ² cells / well, and seed extracts of 50, 100, 200, 300, 400 and 500 μg / And cultured for 24 hours or 72 hours. After the completion of the incubation, the water-insoluble formazan formed by the addition of the MTT solution was dissolved in a dimethyl sulfoxide solution, and the optical density (OD value) of the dissolved formazan at 595 nm was measured. The relative cell viability (%) was assessed by measurement.

As a result, as shown in Fig. 1, it was confirmed that the soybean germinated embryo extract did not show cytotoxicity at all concentrations. As a result, the soybean germinated embryo extract of the present invention was found to be a safe substance free from harm to human body.

Experimental Example  2: soybean for fat cell differentiation Germination embryo  Analysis of the effect of extracts

(1) fat reduction activity assay

The effect of soybean germinated embryo extract of Preparation Example 1 on the degree of adipocyte differentiation was analyzed.

3T3-L1 cells (Korean Cell Line Bank, Korea) were purchased from a fetal bovine serum (FBS) and 1% antibiotics (100 U / ml penicillin and 0.1 mg / mL streptomycin) ) In DMEM (Dulbecco's modified eagle medium) medium at 37 ° C under 5% CO 2 (95% air).

The cultured 3T3-L1 cells were treated with soybean germinated embryo extracts at a concentration of 50, 100, 200, 300, 400 and 500 / / mL, and the differentiation inducers (FBS, IBMX, dexanmethasone and Insulin) for 72 hours to differentiate into adipocytes. At this time, adipocyte without any substance was used as a control group and adipocyte treated with the same concentration of CLA (conjugated linoleic acid) was used as a comparative group.

As a result, as shown in FIG. 2, differentially treated control adipocytes (control + insulin) treated with insulin compared to control non-differentiated control fat cells (control) showed an increase in accumulated fat in the cells. In addition, it was confirmed that the soybean germinated embryo extract reduced the fat content of the differentiated adipocytes to the extent similar to that of CLA (conjugated linoleic acid) Was found to be better as the concentration of the extract increased. In addition, the soybean germinated embryo extract of the present invention was superior to the extract obtained by germinating the soybean itself, in that the fat cell differentiation inhibition effect was superior and the fat accumulation inhibition effect was also superior.

(2) Evaluation of the effect on differentiation of adipocytes

In order to analyze the effect of soybean germinated embryo extract on differentiation of adipocytes, the effect of the extract on the expression of biomarkers associated with adipocyte differentiation was examined.

Specifically, the degree of protein expression of PPARγ, SREBP-1c and CEBPα, genes promoting differentiation of adipocytes, was confirmed by Western blotting.

As a result, as shown in FIG. 3, the expression of PPARγ, SREBP-1c and CEBPα was decreased in the experimental group treated with the extract, as compared with control cells treated with DMSO. These results indicate that the soybean germinated embryo extract can inhibit fat cells from accumulating fat by inhibiting differentiation of adipocytes. In addition, when the soybean germinated embryo extract of the present invention was compared with the extract (SG) obtained by germination of the soybean itself, it was confirmed that the gene expression suppressing effect was superior and the fat accumulation inhibiting effect was also superior .

Experimental Example  3: Soybeans for fat cells in vivo Germination embryo  Analysis of the effect of extracts

(1) beans for fat cell size Germination embryo  Analysis of the effect of extracts

In order to evaluate the therapeutic effect of soybean germinated embryo extract prepared in Preparation Example 1, the effect of soybean germinated embryo extract on the fat cell size of obesity - induced animal models was analyzed by surgically removing ovaries. Generally, after menopause, the amount of hormone secretion decreases, the basal metabolism decreases, and the fat decomposition decreases, thus increasing the possibility of obesity.

Specifically, ovaries were removed from ovaries by using 8-week-old female C57BL / 6 mice. For ovariectomy, 1 ~ 2 cm of skin incision was made in the lower middle region of the abdomen and forceps were applied to the ovaries (ovary) and oviduct (oviduct). One week after ovariectomy, randomized grouping was divided into randomized groupings using body weight measurement. Sonde was orally administered with 0.1, 1 and 5 mg / kg of soybean germinated embryo extracts six times a week.

After the end of the administration, the adipose tissue surrounding adipose tissue was removed, fixed with 10% formalin, embedded in paraffin, and the adipose tissue was sectioned to 4 μm. Then, the specimens were stained with HE (Hematoxylin and Eosin) staining. Observation of adipocytes was performed at a magnification of 400 × under a microscope. The lengths of long and short axes were measured for 10 cells in one field of view. The mean value of the long axis and short axis observed at 3 fields per individual was calculated and the average value of the groups was calculated.

As a result, as shown in FIG. 4, it was confirmed that the short axis and the long axis length of the adipocyte were increased in the negative control group (OVX) caused by menopause due to obesity as compared with the normal control group (con). On the other hand, it was confirmed that the diameter of the adipocyte was decreased in the test group administered with the extract, and the higher the concentration of the extract was, the higher the concentration of the extract (5 mg / kg / day) Of the experimental group , The size of adipocytes decreased to a level similar to that of the normal control group.

(2) beans for white adipocytes and brown adipocytes Germination embryo  Analysis of the effect of extracts

Since white adipocytes are responsible for the development of adult diseases such as diabetes or obesity, brown adipocytes play a role in preventing obesity by burning fat as energy. Therefore, evaluation of the therapeutic effect of soybean germinated embryo extract of Preparation Example 1 on obesity To investigate the effect of soybean germinated embryo extracts on white adipocytes or brown adipocytes in an animal model that surgically removed ovaries and induced obesity.

Specifically, the soybean germinated embryo extract was administered to an obesity-inducing animal model according to the method of Example 3-1, and the number of white adipocytes and brown adipocytes of the animal were examined. Immunohistochemistry using fatty acid oxidation-related UCP1 (mitochondrial uncoupling protein 1) protein was performed on adipose tissue cells, and brown adipocytes (UCP1) showing a positive UCP1 response at 3 fields per mouse at a magnification of 200 times under a microscope Were measured using LAS image analysis software.

As a result, as shown in FIG. 5, it was confirmed that the negative control group (OVX) and the normal control group (con) caused by obesity caused by menopause had fewer cells showing UCP1 positive reaction around and inside gonadal fat . On the other hand, in the test group administered with the extract, the number of UCP1-positive cells was increased compared to the negative and normal control groups, and at the same time, the size of white adipocytes decreased.

This effect was better as the concentration of the extract was higher, and the number of brown adipocytes increased about 3.2 times in the experimental group administered with the high concentration of the extract (5 mg / kg / day) Respectively.

From the above results, it was found that the soybean germinated embryo extract showed a decrease in the size of white adipocytes and saturating the cells with brown adipocytes, thereby suppressing accumulation of adipocytes.

Preparation Example  2: Preparation of barberry extract

The ginseng barley was germinated, and after 5 days passed, the germanium barley was harvested and lyophilized, which was pulverized to obtain germinated barley powder. The obtained germanium barley powder was extracted with 80% ethanol and filtered to obtain a liquid component, and the liquid component was freeze-dried to obtain a germanium barley extract.

The obtained germanium barley extract was applied to UPLC (Ultra Performance Liquid Chromatography) to select ten major compounds (Fig. 1). FIG. 1 is a graph showing the results of screening 10 compounds by applying the extracts of barberry barley to UPLC (Ultra Performance Liquid Chromatography). Each of the above-selected compounds was separated and then applied to an NMR (Nuclear Magnetic Resonance) analyzer to identify each compound (Table 1). (1399.5 mg / 100 g) and the second compound was the next highest (230.4 mg / 100 g).

Compound No. designation One 3-O-Feruloylquinic acid; 3-FQA 2 Lutonarin 3 Saponarin 4 Isoorientin 5 Luteolin-8-glucoside; Orientin 6 Isovitexin 7 Isoscoparin-7-O- [6-cinnamoyl] -glucoside 8 Isoscoparin-7-O- [6-feruloyl] -glucoside 9 7-O- [6-cinnamoyl] -glucoside < / RTI > 10 Isovitexin-7-O- [6-feryloyl] -glucoside

Preparation Example  3: Preparation of mushroom extract

Mushroom, yellow oyster mushroom and mushroom mushroom were mixed at a weight ratio of 3: 2: 1, and the mixture was pulverized to an appropriate size to obtain a mixed pulverized product.

Next, the mixed pulverized product was added to 1 L of distilled water and repeatedly extracted twice at 90 to 95 캜 for 3 hours. Each of the obtained mushroom extracts was filtered and concentrated in a vacuum rotary evaporator to obtain a water extract. Water extracts produced mushroom extracts with 20-23% of the average dry weight.

Example  One : Low salt  Production of functional miso

(1) Production of soybean meal

A mixture of soybean and soybean germinated embryos at a weight ratio of 1: 0.1 was immersed in a pot of water for 8 hours. At this time, the weight ratio of the mixture to water was 1: 5 by weight.

Next, the pot is heated to 120 to 135 ° C., the bean is boiled for 2 hours at a temperature at which the bean is puffed, heated to 105 ° C. to 120 ° C. for about 2 hours Additional boiled.

Next, boiled soybeans and soybean germinated embryos were steamed at 95 ~ 105 ℃ for 2 hours.

Next, the meju was formed in a hexahedron shape after filtering the steamed soybean and soybean germinated embryos.

Next, the molded Meju was placed in an imperial chamber at 28 ° C to 35 ° C and a relative humidity of 77% to 80%, fermented for 15 days, and then dried at 15 ° C to 25 ° C for 60 days.

Next, the dried meju was washed with clean water, dried and then aged for 47 days in salt water of 19.4 to 19.6% salt contained in the jar.

At this time, the salt water is prepared by dissolving low-salt salt in water in which sun water has been removed for 3 years.

Next, soy sauce and soy sauce were separated from soy sauce and meju during fermentation.

Next, 75 parts by weight of soy sauce and 7.2 parts by weight of soybean germinated embryo extract prepared in Preparation Example 1 were mixed with 100 parts by weight of the above-mentioned meju, to prepare a meju mixture, .

Next, the doenjang was placed in the outdoor reading pot, and then aged for one year and six months to prepare a final low-salt functional doenjang.

Example  2 ~ Example  4 and Comparative Example  1-4

Low-salt functional soybean paste was prepared in the same manner as in Example 1, except that the composition as shown in Table 2 below was used to prepare low-salt functional soybean paste. Examples 2 to 4 and Comparative Examples 1 and 2 were each conducted.

division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Meju (parts by weight) 100 100 100 100 100 100 Soy sauce (parts by weight) 20 20 20 20 5 40 extract
(Parts by weight) Preparation Example 1 7.2 7.0 7.0 7.2 7.2 7.2 Preparation Example 2 - 4.5 4.5 - - - Preparation Example 3 - - 1.5 - - -

Experimental Example  4: Symbol evaluation

The flavor and olfactory taste (odor) of the doenjang prepared in the above Examples and Comparative Examples were evaluated for the respective persons. The evaluation of palatability was made by 10 stages from 1 to 10 after miso. The control soybean paste was purchased from the conventional market. The evaluation results are rounded off at the first decimal place.

division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Control zest 8 8 9 8 6 5 7 smell 7 8 8 6 6 7 5 Time 8 8 9 8 8 8 7

As a result of the taste evaluation, functional flavored miso samples of Examples 1 to 4 received better evaluation results than the control in terms of overall flavor, smell and visual appearance. In the case of Comparative Example 1, the flavor was relatively lower than that in the Examples. It was judged that the flavor was decreased due to the small amount of soy sauce used. In Comparative Example 2, the taste was slightly salty compared with the control.

Claims (13)

A mixture of soybean and soybean germinated embryos was added to water, and the mixture was boiled for 7 to 10 hours, heated for 3 to 5 hours, and then steamed for 1 to 30 minutes to 2 hours and 30 minutes.
A step of filtering the soymilked soybean and the germinated germinated embryo and then molding them into meju;
Fermenting the molded meju and then drying it for 50 days to 80 days;
Drying the dried meju in water, drying the water, immersing it in salt water having a salt content of 18% to 21%, and aging for 45 days to 50 days;
A step 5 for separating the soy sauce and the meju from the fermentation process;
Meju, soy sauce, and soybean germinated embryo extracts; And
And 7 stages of natural fermentation of dutch miso,
Wherein the meju and the soy sauce in step 6 are a meju and a soy sauce which are cut in a step 5 in a step.
[2] The method of claim 1, wherein the mixture comprises soybean and soybean germinated embryos at a weight ratio of 1: 0.05 to 0.15.
The method according to claim 1, wherein the fermentation in the third step is carried out at 25 ° C to 37 ° C and 70% to 90% relative humidity for 13 days to 17 days.
The method according to claim 1, wherein the Meju mixture of step 6 comprises 65 to 85 parts by weight of soy sauce and 1 to 20 parts by weight of soybean germinated embryo extract, based on 100 parts by weight of Meju, ≪ / RTI >
[6] The method according to claim 1, wherein the Meju mixture in step 6 further comprises 0.5 to 10 parts by weight of a germinated barley extract based on 100 parts by weight of Meju.
The method according to claim 1, wherein the mixture of step 6 comprises 0.1 to 5 parts by weight of a mushroom extract containing at least two kinds selected from the group consisting of Mushroom mushroom, Yellow oyster mushroom and Mushroom mushroom A method for producing low-salt functional soybean paste using soybean germinated embryo extract.
[7] The method according to claim 1, wherein the natural fermentation in step 7 is carried out for 1 year to 4 years in an external environment after putting the doenjang soybean paste into a pot.
The present invention relates to a soybean germinated soybean germ extract and a soybean germinated soybean germ extract. The soybean germinated soybean germ extract comprises 1 to 20 parts by weight of soybean germ extract, 100 to 100 parts by weight of soybean germ, and a fermented soybean germinated soybean germ extract.
[9] The method of claim 8, wherein the natural fermentation is carried out for 1 year to 4 years in an external environment after putting the soybean paste into a pot.
9. The method of claim 8, wherein the Meju mixture comprises, relative to 100 parts by weight of Meju,
0.5 to 10 parts by weight of barberry extract; And
0.1 to 5 parts by weight of a mushroom extract containing at least two selected from the group consisting of mushroom mushroom, yellow oyster mushroom and mushroom mushroom;
Wherein the soybean germ extract comprises at least one selected from the group consisting of soybean germ extract and soybean germ extract.
A process for producing soybean paste, which comprises drying the soybean paste of any one of claims 8 to 10 and then pulverizing the soybean paste.
A soybean paste powder prepared by drying a soybean paste of any one of claims 8 and 10 and then pulverizing it.
A seasoning of soybean paste which is prepared by drying the soybean paste of any one of claims 8 and 10 and then pulverizing it.

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