KR20190079899A - Jellied food with Immune Enhancing Effect Containing Soy Milk and Lactic Acid Bacteria and Its Preparation Method - Google Patents

Abstract

The present invention relates to a jellied food containing soy milk and lactic acid bacteria with immune enhancing effect and a method for producing the same. More specifically, the present invention relates to a jellied food with soy milk produced by using soybeans, which is expected to be tasteful as well as healthy, and increasing the probiotic efficacy and immune enhancing effect by adding lactic acid bacteria that are enteric beneficial bacteria; and a method for producing the same. The jellied food containing soy milk and lactic acid bacteria with immune enhancing effect provides the modern taste beyond the traditional taste to consumers through the tasty and healthy soy milk. The present invention provides the functional jellied food with the immune enhancing effect through lactic acid bacteria having the probiotic efficacy.

Description

TECHNICAL FIELD The present invention relates to a soybean oil and a lactic acid bacterium,

The present invention relates to a mucilage of immunity-enhancing effect containing soybean milk and lactic acid bacteria and a method for producing the same. The present invention relates to a mucilus which has immunity-enhancing effect on a conventional food by using an extract of soybean oil and probiotics- ≪ / RTI >

Soybean cultivation, which has served as a complementary supply of protein and lipid deficient in rice to starchy rice, is estimated to date back to 4,000 years ago, and the cultivation area is estimated to be the northeastern part of China adjacent to the Korean peninsula . Soybeans are nutritionally self-supporting plants that grow well in poor soil without fertilization and are widely grown in Korea. From the middle of the 5th century, soy foods were used to treat normal function of the heart, liver, kidneys, stomach and colon. In the main stem, soybeans are reported to be effective for edema, kidney disease and poisoning. The main component of soybean contains 35 ~ 40% of protein, followed by 15 ~ 20% of fat, 80% or more of which is unsaturated fatty acid, which is effective in lowering cholesterol and preventing various cardiovascular diseases. Recently, soybean and bean processed foods are attracting attention because they contain various functional ingredients besides general ingredients. Representative functional ingredients revealed include anticancer effects structurally similar to estrogen, a female hormone, circulatory diseases such as hypertension and atherosclerosis, osteoporosis There is isoflavone that is effective in. In addition, saponin is effective for anti-cancer and anti-aging, and phytic acid easily binds to heavy metal ions harmful to human body and excretes easily in vitro. In addition, trypsin inhibitor, hemaglutinin and oligosaccharide are physiologically active substances contained in soy It is known.

Soybean is nutritionally valuable as it contains nutrient sources of protein fat as well as various functional substances, but its structure is strong and digestion and absorption are very difficult. Also, due to physiological inhibitory substances such as carbohydrate trypsin inhibitor, which is not well absorbed in the foot and digestion, if the processing is done in a wrong way, digestion and absorption problems may occur, which may cause side effects such as diarrhea.

Soymilk which has been extracted from beans and processed to soften it has similar calories but has different physiological functions due to slight difference in composition. The nutritional superiority of soy milk compared to milk is that the soy milk contains soy oligosaccharide, which is an indigestible ingredient, in the carbohydrate composition, so that it has a dressing effect due to the proliferation of Bifidus bacteria, which are beneficial bacteria in the intestines. Dietary fiber is indirectly involved in the prevention of hyperlipidemia and allergy associated with cancer, heart and liver diseases, and has been shown to be effective in constipation and colorectal cancer.

Soy milk is superior to milk in lipid composition. It is known that monounsaturated fatty acid and polyunsaturated fatty acid account for about 70% of unsaturated fatty acid. In particular, polyunsaturated fatty acids contain about 6% of δ-3 α-linolenicacid, which has a preventive effect against heart disease and anti-cancer properties. Unlike milk, cholesterol is not present at all because it is made of soybean. In addition, phospholipid (lecithin), which is effective in preventing senile dementia, reducing cholesterol and neutrophil quality, and improving liver and lipid metabolism disorders, is relatively contained in soy milk. Among the trypsin inhibitors that inhibit protein digestion contained in soybean, 11S globulin is the main constituent protein. Bowman-Brik type is relatively stable to heat, unlike Kunitz type, and maintains its activity during processing. Normal cells are converted into cancer cells It inhibits colon cancer and inhibits breast cancer and oral cancer by inhibiting the necessary protease.

It is Synbiotics that show the beneficial effects of Probiotics and Prebiotics at the same time. A typical example is a mixture of Bifidobacterium and Galacto-oligo sugars, and they are currently produced by adding them together in fermented milk. These are typical Synbiotics. In Korea, the concept of Synbiotics has not yet been established, so it is divided into Probiotics and Prebiotics, and the name of food is still used as mixed lactic acid bacteria. Synbiotics products are emerging, but oligosaccharides are strengthened in existing lactic acid bacteria.

The New York Times reports that food is becoming popular in the United States following vegetarian and raw foods and immunopotentiation. More and more people have begun to recognize the importance of health and recognize that the immune system is the foundation of a healthy life.

Recently, it has been reported that green vegetables such as garlic, broccoli, animal protein and vegetable protein, yogurt, oysters and fish, mushroom and cordyceps, black tea, barley and sweet potato are excellent for improving immunity. The supply of protein and zinc is an essential ingredient in enhancing the immune system. In particular, proteins are the main component of antibodies against antigens that act as external pathogens. Therefore, when protein is deficient, the skin becomes weak and the immune component is not properly supplied to the stomach or lung mucosa. Children who are frequently exposed to respiratory or digestive diseases are in short supply of protein, so ingestion of vegetable proteins such as soybeans is essential to enhance immunity.

Therefore, in the present invention, soybean oil processed in eco-friendly soybean and lactobacillus having probiotics efficacy are used to complete a mucilage of immunity-enhancing effect and a preparation method thereof.

Functional rosewood development examples include functional rosewood with a bank (Korean Patent Registration No. 10-0487885), functional roseweed containing spirulina and its manufacturing method (Korean Patent Application No. 10-2012-0028544) (Korean Patent Application No. 10-2000-0058329) which is rich in chitin-chitosan and the case of the prebiotics concept which can multiply the intestinal lactobacillus, It is also possible to use soybean milk instead of soybean, which contains soybean nutrition as in the case of the production of mushroom with increased nutritional content (Korean Patent Registration No. 10-0658948). Lactic acid bacteria, which can enhance the immune strengthening effect, have not been developed yet.

In the present invention, a novel soy milk jelly which has a function of immunity effect by adding soybean oil and probiotics-active lactic acid bacteria and soy sauce starch as a main component and adding salt or the like to soybean milk, To provide a taste of soybean milk having various physiological functions using soybeans in the traditional food jelly, and a jelly which can help immune enhancement by adding lactic acid bacteria of probiotics efficacy, and a preparation method thereof.

The above object of the present invention is achieved by a process for producing soybean milk, comprising the steps of: (a) preparing soybean milk by filtering after pulverization by calling selected soybean; (b) a step of mixing and heating lactic acid bacteria (10 to 13 wt%), purified water (40 to 45 wt%), soy milk (40 to 45 wt%), refined salt (0.1 to 0.2 wt% (c) filtering and packing the heated mixed liquid; (d) The step of detecting the X-RAY foreign matter in the packed mackerel and refrigeration is completed. The mushroom was prepared according to the blending ratio, and the sensory test, the number of lactic acid bacteria, and the immunity-enhancing effect were examined.

The present invention relates to a method for producing soybean milk by adding soybean oil to a traditional method of soybean milk, adding flavor and health, and adding a lactic acid bacterium, which is a beneficial bacteria in the intestinal tract, to improve the probiotics efficacy and immunity- It has the effect of providing a jellyfish. Currently, most of the products in the market are sticking to traditional methods, but they are more effective than other jelly products by adding soymilk and lactic acid bacteria, and they can be expected to increase utility value by using various vegetable raw materials. Is expected to lead to modern and functional enhancement.

Figure 1 is a graph of ABTS absorbance values of soymilk mushrooms prepared according to lactic acid bacteria content.
FIG. 2 is a graph comparing the Trolox of soybean oil mushroom prepared according to the lactic acid bacteria content.
Fig. 3 is a graph of EDA measurement of soybean milk prepared according to lactic acid bacterium content.
4 is a graph of the total polyphenol absorbance value of soybean milk jelly prepared according to the lactic acid bacterium content.
FIG. 5 is a comparative graph of Galic acid of soybean milk prepared according to the content of lactic acid bacteria.
6 is a graph of the total flavonoid absorbance value of soymilk mushroom prepared according to the lactic acid bacterium content.
FIG. 7 is a quercetin comparative graph of soymilk prepared according to the lactic acid bacterium content.
8 is a graph showing the results of measurement of NF-kB transcription factor activity of monocytes.
FIG. 9 is a graph showing the amount of expression of TNF-alpha in monocytes. FIG.
FIG. 10 is a graph showing the mononuclear cell immune regulatory function of soybean milk roots through the measurement of NF-kB activity.
FIG. 11 is a graph showing the modulation of the expression level of monocyte TNF-alpha by the LPS of the candidate group.

It is an object of the present invention to provide a soymilk having improved functionality and palatability by producing soymilk using soybeans rich in vegetable protein and adding lactic acid bacteria, and a method for producing the soymilk.

Hereinafter, 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.

[Example] Production of soy milk jelly using soybean milk and lactic acid bacteria

(1) Selection of raw materials and production of soybean milk

The soybeans are cleaned in clean water, and then the debris is removed and the purified water is soaked in soybeans (soybean: purified water = 1: 2) for 15 to 20 hours. Soy beans are filtered once again, and then purified water is pulverized into two times as much as soybeans, and then pulverized and filtered to produce soybean milk.

(2) Raw material mixing and heating

The soy milk and purified water, the starch starch, the purified salt, and the lactic acid bacteria produced in the above (1) are mixed according to the blending ratio shown in Table 1. The mixed raw material is heated at 82 to 100 ° C for 30 to 60 minutes.

(3) filtration, filling

The raw material heated in (2) is filtered through a 0.4 mm filter net, packed in a polypropylene container, and then packaged in a film.

(4) Detecting foreign matter and refrigerated

The foreign substance is detected by not detecting metal (Fe, Sus) more than 2.0 mm through the old X-RAY detector packaged in (3) and refrigerated at 0 ~ 10 ℃ in the zone box to complete the soy milk paste.

Mixing ratio of soybean milk jelly with soymilk and lactic acid bacteria Name of sample Example 1 Example 2 Example 3 Starfish starch 1,500 1,450 1,400 Purified water 1,500 1,450 1,400 soy milk 400 400 400 Salt 6.6 6.6 6.6 Lactic acid bacteria 0.04422 0.04422 0.04422 system 3,406.64422 3,306.64422 3,206.64422

* Soy milk is 10.5 ~ 11.5 Brix

* Lactic acid bacteria, 7.5g per gram,

[Experimental Example 2] Sensory evaluation of soybean milk jelly using soybean milk and lactic acid bacteria

The sensory evaluation of soymilk mushroom using soybean milk and lactic acid bacterium according to the above example was carried out through ten panelists of mushroom prepared according to the blending ratio. The sensory evaluation items were 5 points for 'taste', 4 points for 'good', 3 points for 'normal', 2 points for 'poor', 1 point for 'taste', ' Very poor 'and the results are shown in Table 2.

Sensory evaluation of soybean milk jelly using soybean milk and lactic acid bacteria Name of sample color flavor Texture incense Overall likelihood Example 1 4.90 0.32 4.60 + - 0.52 3.70 ± 0.48 5.00 ± 0.00 4.20 0.63 Example 2 4.90 0.32 4.80 + - 0.42 4.70 + 0.48 5.00 ± 0.00 4.60 + - 0.52 Example 3 5.00 ± 0.00 4.20 ± 0.45 3.60 + - 0.52 5.00 ± 0.00 3.90 + - 0.32

[Experimental Example 3] Measurement of the number of lactic acid bacteria in soybean milk jelly using soybean milk and lactic acid bacteria

Soymilk jelly was prepared by including 0%, 100%, 200%, 400%, and 800% of lactic acid bacteria according to the above examples, and the number of lactic acid bacteria was measured in a soybean milk jelly made with a rapid microbial cell counter.

It is judged that 1 g of soybean milk jam according to the lactic acid bacteria content contains 0, 9.7 × 10 ⁷ Cells / g, 2.0 × 10 ⁸ Cells / g, 4.0 × 10 ⁸ Cells / g and 8.2 × 10 ⁸ Cells / g, respectively.

The content of lactic acid bacteria Name of sample Lactic acid bacteria 0 Lactic acid bacteria 100 Lactic acid bacteria 200 Lactic acid bacteria 400 Lactic acid bacteria 800 soy milk 220 440 440 220 220 Purified water 220 440 440 220 220 Starch starch 60 120 120 60 60 Refined salt One 2 2 One One Lactobacillus 0 0.013 0.027 0.027 0.055

Number of Lactic Acid Bacteria of Soybean Milk Produced by Lactic Acid Bacteria Content Name of sample Dilution factor Measurement result Actual number of bacteria
(Cells / ml) Number of lactic acid bacteria
(Cells / g) Lactic acid bacteria 0 1,000,000 1.950E + 04 Lactic acid bacteria 100 1,000,000 2.630E + 04 Not measurable Lactic acid bacteria 200 1,000,000 2.651E + 04 Not measurable Lactic acid bacteria 400 1,000,000 2.350E + 04 4.00E + 08 Lactic acid bacteria 800 1,000,000 2.787E + 04 8.37E + 08

[Experimental Example 4] ABTS measurement of soybean milk jelly using soybean milk and lactic acid bacteria

The soymilk ABTS prepared according to the above example was prepared by homogenizing 6 g of soybean milk jelly and 24 mL of distilled water in a sterilized pack, sonicating at 40 ° C for 5 minutes, centrifuging at 3,000 rpm for 10 minutes to obtain supernatant, Respectively. 7.4 mM ABTS solution and 2.6 mM potassium persulphate were mixed in a dark place for 15 hours in a dark place and diluted to a absorbance of 1.5 at 414 nm using a spectrophotometer (UV-2450P, Shimadzu, Korea). To 10 mL of the diluted solution was added 1 mL of the extract prepared at each concentration, shaken for 10 seconds, allowed to stand at room temperature for 90 minutes, and then absorbance was measured at 414 nm. On the other hand, ascorbic acid was prepared at an arbitrary concentration and the absorbance was measured by the same method. The reducing power of the sample was expressed as the dose (mg) of trolox equivalent to 100 g in the sample by substituting into the standard curve made using trolox.

[Experimental Example 5] DPPH measurement of soybean milk jelly using soybean milk and lactic acid bacteria

The antioxidative activity of DPPH prepared according to the above example was determined by homogenizing 6 g of soybean paste and 24 mL of distilled water in sterilized pack, sonication at 40 ° C for 5 minutes, centrifuging at 3,000 rpm for 10 minutes The supernatant was separated and used as a soybean oil extract. 9 mL of 0.4 mM DPPH was added to 1 mL of the extract, mixed for 10 seconds, reacted for 30 minutes in a dark place, and absorbance was measured at a wavelength of 517 nm using a shimadzu UV-2450P spectrophometer. In the negative control group, ethanol was added in the same amount (blank test) instead of the sample, and BHT reagent was used as the positive control group. The EDA (%) was calculated by the following formula and expressed as a percentage.

[Experimental Example 6] Total polyphenol measurement of soybean milk jelly using soybean milk and lactic acid bacteria

Polyphenol content of soybean milk jelly prepared according to the above example was 4 mL of 1N Folin-Ciocalteu reagent in 4 mL of soy milk jelly sample. After incubation at room temperature for 5 minutes, 4 mL of 10% Na ₂ CO ₃ was added to the reaction mixture for 2 hours, and the absorbance of the reaction solution was measured at 725 nm using a spectrophotometer (UV-2450P, Shimadzu, Korea) Respectively. As a standard material, Gallic acid was diluted stepwise to create a standard curve and the results were calculated.

[Experimental Example 7] Total flavonoid measurement of soybean milk jelly using soybean milk and lactic acid bacteria

The total flavonoid content of the soybean milk jelly prepared according to the above example was obtained by homogenizing 6 g of soybean milk jelly and 24 mL of distilled water in sterilized pack, sonication at 40 ° C for 5 minutes, centrifuging at 3,000 rpm for 10 minutes, To obtain a soybean oyster extract. To 1 mL of the extract, 1 mL of 1N NaOH and 10 mL of diethyl glycol was added and allowed to react at room temperature for 1 hour. The absorbance of the reaction solution was measured at 420 nm using a spectrophotometer (UV-2450P, Shimadzu, Korea). Quercetin was diluted stepwise as a reference material and a standard curve was created and the results were calculated.

[Experimental Example 8] Measurement of NF-kB transcription factor activity in monocyte of soybean milk

The activity of NF-kB, a major factor in the transcription factors regulating the expression of cytokine genes important for immunoactivity, was investigated in reporter assays using Raw264.7 cells, one of the cell lines commonly used for monocyte immunoassay Respectively.

The luciferase activity was measured after 48 hours of transfection of the NF-kB reporter plasmid into monocytes and after 12 hours of treatment with LPS and candidate soybean milk.

As a positive control, lipopolysaccaride (LPS) was treated to measure the transcription factor activity of NF-kB, one of the typical transcription factors of immune function. The activity of candidate soybean milk jelly was very high, and the activity of soybean milk jelly was higher than that of LPS. We conclude that this result influences the immunological activity of the candidate soybean milk monocytes.

[Experimental Example 9] Expression of TNF-alpha in soybean milk

One of the well-known cytokines affected by immunomodulating NF-kB transcription factors is TNF-alpha. Therefore, the level of TNF-alpha expression was measured by ELISA after collecting the culture medium after treatment with LPS and candidate soymilk for 12 hours.

As a result of measuring the concentration of TNF-alpha by ELISA, LPS increased TNF-alpha secretion as known, which is due to NF-kB transcription factor activity. The candidate soybean milk mousses showed an increase in TNF-alpha expression, similar to NF-kB transcription factor activity in the treatment of candidate soy milk, and the candidate soybean milk jelly increased TNF-alpha to a similar degree as LPS. Therefore, the results of this study suggest that the candidate soymilk is expected to affect the immune activity, and the candidate soymilk mushroom is very effective.

[Experimental Example 10] Measurement of NF-kB transcription factor activity in monocyte of soybean milk

The activity of NF-kB, a major factor in the transcription factors regulating the expression of cytokine genes important for immuno-regulatory functions, was investigated by reporter assay using Raw264.7, a cell line commonly used for monocyte immunoassay Identify in cells. After transfection of NF-kB reporter plasmid into mononuclear cells, LPS alone or LPS and candidate soymilk were treated 12 hours after 48 hours. The luciferase activity was then measured.

The increase in monocyte immunity by LPS was confirmed to be the level of NF-kB activity, and the NF-kB activity by LPS was decreased when the soybean oil candidate group was treated together, but still increased in comparison with the control group. Seems to be.

[Experimental Example 11] Expression of TNF-alpha in soybean milk

One of the well-known cytokines affected by immunomodulating NF-kB transcription factors is TNF-alpha. Therefore, the level of TNF-alpha expression was measured by ELISA after collecting the culture medium after treatment with LPS and two candidate soybean milk for 12 hours.

The expression of TNF-alpha was increased when treated with LPS alone, but not with LPS alone when treated with the candidate group, but still increased with TNF-alpha compared with the control group.

The present invention relates to an immunocompromising mucilage containing soybean milk and lactic acid bacteria, and a method for preparing the same. Soybean milk is prepared by adding soybean milk to a conventional mucilage, and taste and health can be expected. It is very useful in the aspect of food industry because it can provide traditional Korean mushroom market by providing good quality traditional mushroom which can enhance probiotics efficacy and immunity strengthening effect. Invention.

Claims (2)

(a) a step of producing soymilk by filtering after pulverization by calling selected soybeans; (b) a step of mixing and heating lactic acid bacteria (10 to 13 wt%), purified water (40 to 45 wt%), soy milk (40 to 45 wt%), refined salt (0.1 to 0.2 wt% (c) filtering and packing the heated mixed liquid; (d) A process for producing a soybean milk jelly by detecting a X-ray foreign substance in a packaged jelly and refrigerating the soybean milk jelly. A jelly made according to the method of claim 1.

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