KR20200039599A - Functional food composition using anchovy and its manufacturing method - Google Patents

Abstract

The present invention relates to a functional food composition using an anchovy processed product and a manufacturing method thereof. More specifically, the present invention comprises the steps of: preparing a raw food composition including semi-dried anchovy and raw anchovy; salting the raw food composition; fermenting the salted food composition under certain conditions; extracting active ingredients from the fermented food composition; purifying the extracted active ingredients; and lyophilizing the purified active ingredients.

Description

Functional food composition using anchovy and its manufacturing method {Functional food composition using anchovy and its manufacturing method}

The present invention relates to a functional food composition using an anchovy processed product and a method for manufacturing the same, using an active ingredient contained in the anchovy processed product to improve blood circulation, improve triglyceride in the blood, improve cholesterol in the blood, increase tryptophan, and have a functional food composition with antioxidant functionality And a method for manufacturing the same.

In modern society, metabolic diseases are increasing due to a convenient living environment due to rapid automation, excessive nutrient intake due to an increase in processed foods and eating out, and a decrease in physical activity.

On the other hand, blood circulation means that blood moves to each part of the body through blood vessels, and blood supplies oxygen and nutrients to each tissue of the body and removes waste products produced by cells.

In addition, it carries the hormones necessary for our body, defends cells from external harmful substances, maintains proper body temperature, and maintains homeostasis in the body, such as hemostatic action.

Therefore, it is known that smooth blood flow is very important for maintaining body function, and if the blood flow is disturbed, the incidence of cerebrovascular diseases such as atherosclerosis and stroke increases.

The main factors affecting blood flow include chronic diseases such as hypertension and diabetes, eating habits, lifestyle, and genetic factors, and the incidence of cerebrovascular diseases related to blood circulation disorder increases as the standard of living increases and the eating habits become westernized. Thus causing socio-economic problems.

On the other hand, hyperlipidemia (Hyperlipidemia) refers to a condition in which fats, such as free cholesterol, cholesterol esters, phospholipids, and triglycerides, are abnormally increased in the blood.

Hyperlipidemia usually does not manifest itself, but if there is a large amount of fat in the blood, it adheres to the walls of blood vessels and causes arteriosclerosis, which can cause coronary heart disease, cerebrovascular disease, peripheral vascular obstruction, etc. (E. Falk et al., Circulation 92, 657-671, 1995).

In addition, the excessive fat component as described above is accumulated in the liver tissue, thereby causing fatty liver.

In the above, fatty liver refers to a state in which the proportion of fat in the liver weight exceeds 5%, and may be caused not only by ingestion of excessive fat components but also by alcohol consumption.

On the other hand, as a method of reducing the blood lipid level, diet, exercise therapy, and drug therapy are recommended to suppress intake of foods high in cholesterol or saturated fatty acids and reduce calorie intake.

However, diet or exercise therapy is difficult to strictly manage and implement, and there are many cases where its effectiveness is limited.

Lipid concentration reducing agents developed to date include bile acid binding resins, HMG-CoA Reductase Inhibitors, drugs that lower cholesterol content such as Neomycin, Probucol, and fibric acid derivatives, and Drugs that lower triglyceride content, such as nicotinic acid, have been developed and used as therapeutic agents.

However, these drugs have liver side effects such as hepatotoxicity, gastrointestinal disorders and carcinogenicity, and are safe for the human body.There is no research on natural products that can prevent or treat hyperlipidemia, arteriosclerosis and fatty liver by reducing excessive lipid levels in the blood without side effects. Is going on.

For example, it has been reported that methanol extract of tissue cultured wild ginseng has the activity of lowering total cholesterol and LDL-cholesterol levels and increasing HDL-cholesterol levels in hyperlipidemia-induced hyperlipidemic rats, and petroleum ether extract of ginseng And it has been reported that panaxydol, an ingredient contained in this extract, has an activity of inhibiting cholesterol absorption, and a cholesterol-lowering effect of shiitake, ganoderma, oyster mushroom powder has been reported.

Under these backgrounds, the present inventors have made extensive research efforts to develop a food composition having improved blood circulation, improved triglycerides in the blood, improved cholesterol in the blood, increased tryptophan, and antioxidant functions, and improved the blood circulation, improved triglycerides in the blood, and improved anemia. It was confirmed that it shows cholesterol improvement, tryptophan enhancement and antioxidant effect, and the present invention was completed.

The present invention was created to solve the above-mentioned problems, first of all, to improve the blood circulation, improve triglycerides in the blood, improve cholesterol in the blood, increase tryptophan, and provide a functional food composition using anchovy processed products having antioxidant functions and a method for manufacturing the same do.

Another object is to provide a functional food composition using anchovy products capable of exerting the above-described effects without side effects such as liver toxicity, gastrointestinal disorders and carcinogenicity by using natural fish resources, and a method for manufacturing the same.

In addition, a functional food composition using anchovy processed products that can be added to various seasonings, confectionery, beverages, or various health functional foods to reduce national social and economic cost expenditure and thereby increase national health by exerting the above-described effects and manufacturing thereof Another method is to provide a method.

Meanwhile, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

Functional food composition using anchovy processed products according to an embodiment of the present invention first, semi-dried anchovies dried under a certain moisture content, raw anchovy, fish meal, strain, sea salt and anchovy fish sauce It may be made of a blending ratio.

Preferably, the functional food composition may be composed of 30% by weight of semi-dried anchovy, 35% by weight of anchovy, 10% by weight of fishmeal, 5% by weight of sea salt and 20% by weight of anchovy fish sauce.

Preferably, the semi-dried anchovy may be semi-dried to a moisture content of 55% or less.

Preferably, the fishmeal meju is added with 20% by weight or less of the total weight of the meju during molding of the meju, and the fishmeal may be anchovy powder.

Preferably, the strain is Bacillus velezensis L2, and may be introduced during molding of meju.

Preferably, the functional food composition has anchovy processed as an active ingredient, and may have blood circulation improvement, blood triglyceride improvement, blood cholesterol improvement, tryptophan enhancement and antioxidant functionality.

On the other hand, the method of manufacturing a functional food using anchovy processed products according to an embodiment of the present invention comprises the steps of preparing a raw food composition comprising dried anchovy and raw anchovy, and salting the raw food composition , Comprising fermenting the salted food composition under certain conditions, extracting an active ingredient from the fermented food composition, purifying the extracted active ingredient, and freeze-drying the purified active ingredient. You can.

Preferably, the raw food composition may be composed of 30% by weight of semi-dried anchovy, 35% by weight of anchovy, 10% by weight of fishmeal, 5% by weight of sea salt, and 20% by weight of anchovy fish sauce.

Preferably, the fishmeal meju is added with 20% by weight or less of the total weight of the meju during molding of the meju, and the fishmeal may be anchovy powder.

Preferably, the strain is Bacillus velezensis L2, and may be introduced during molding of meju.

Preferably, the step of salting the raw food composition may be 5 ± 0.1% salinity.

Preferably, the step of fermenting the salted food composition under certain conditions may be fermented under anaerobic conditions for 8 weeks at a pH of 5.0 to 6.0, 50 ± 1 ° C., and a stirring rate of 120 RPM.

Preferably, the step of lyophilizing the purified active ingredient may be lyophilized to a moisture content of 10% or less.

Preferably, the method for manufacturing a functional food using the anchovy processed product may further include a sterilization step, a formulation step, and a functional food packaging, storage and shipping step after the step of freeze-drying the purified active ingredient.

Preferably, the functional food is anchovy processed as an active ingredient, and may have improved blood circulation, improved triglycerides in the blood, improved cholesterol in the blood, increased tryptophan, and antioxidant functions.

The functional food composition using the anchovy processed product according to the embodiment of the present invention and a method for manufacturing the same have first improved blood circulation, improved triglycerides in the blood, improved cholesterol in the blood, increased tryptophan, and antioxidant functions.

In addition, by using natural fish resources, it is possible to exert the above-described effects without side effects such as liver toxicity, gastrointestinal disorders and carcinogenicity.

In addition, it is added as a composition of various seasonings, confectionery, beverages, or various health functional foods, thereby exerting the above-described effects, thereby improving national health and reducing social and economic costs.

1 is an overall process diagram of a method for manufacturing a functional food using anchovy processed products according to an embodiment of the present invention.
Figure 2 is a graph showing the results of the evaluation of blood clotting inhibitory activity related to blood circulation improvement of the present invention.

The terminology used in the present invention is a general terminology that is currently widely used, but in some cases, the term is arbitrarily selected by the applicant. In this case, the term is used in the specific details for carrying out the invention rather than a simple term. Considering that, the meaning should be grasped.

Hereinafter, the technical configuration of the present invention will be described in detail with reference to preferred embodiments of the present invention.

In this regard, first, FIG. 1 is an overall process diagram of a method for manufacturing a functional food using anchovy processed products according to an embodiment of the present invention, and FIG. 2 is a graph showing the results of evaluating blood coagulation inhibitory activity related to improvement of blood circulation of the present invention. .

Meanwhile, the functional food composition using the anchovy processed product according to an embodiment of the present invention is the same as the raw food composition included in the method for manufacturing the functional food using the anchovy processed product, so that the method for manufacturing the functional food using the anchovy processed product will be described below. The present invention will be described in detail in the center, and there is no particular limitation on the type of food in the functional food composition of the present invention, but examples of food include drink, meat, sausage, bread, biscuit, rice cake, chocolate, candy, snacks, confectionery, pizza , Ramen, other noodles, gums, dairy products including ice cream, various soups, beverages, alcoholic beverages and vitamin complexes, dairy products and dairy products, etc., and include all functional foods or health supplements in the usual sense.

Meanwhile, a method for manufacturing a functional food using anchovy processed products according to an embodiment of the present invention includes preparing a raw food composition including semi-dried anchovy and raw anchovy (S100).

At this time, the raw food composition is composed of semi-dried anchovy, raw anchovy, fish meal, strain, sun salt and anchovy fish sauce dried to a predetermined moisture content or less, and the mixing ratio of the raw food composition is 30 weight of semi-dried anchovy %, 35% by weight of anchovy, 10% by weight of fishmeal, 5% by weight of sea salt and 20% by weight of anchovy fish sauce.

In addition, the semi-dried anchovy is semi-dried to a moisture content of 55% or less.

Meanwhile, the fishmeal meju is a material added at the time of forming the meju, and less than 20% by weight of fishmeal is added to the total weight of the meju.

At this time, the fish meal may use a variety of fish powder, but in one embodiment of the present invention, anchovy powder powdered with a certain particle size is used.

On the other hand, the strain is a strain that is added to the molding of the meju and is involved in the fermentation of functional food, and in one embodiment of the present invention, the strain uses Bacillus velezensis L2.

At this time, by using the Belensis (Bacillus velezensis) L2, it has a proteolytic activity of about 1.5 times higher and can significantly shorten the fermentation period, and becomes an index of the content and freshness of histamine, an ingredient involved in allergic reactions or inflammation. The content of volatile basic nitrogen as a component is drastically reduced, and high-quality functional foods can be manufactured.

In addition, the method for manufacturing a functional food using anchovy processed products according to an embodiment of the present invention includes 20% by weight of anchovy fish sauce as a raw food composition.

At this time, the anchovy fish sauce can be prepared through a variety of manufacturing methods, but the method of manufacturing the anchovy fish sauce according to an embodiment of the present invention prepares a seafood raw material raw material preparation step of preparing seafood raw materials, and fermenting the prepared seafood raw material The fermentation step and the step of filtering the fermentation product produced through the fermentation step includes removing the residue and obtaining a filtrate to obtain a filtrate.

At this time, the raw material of the fishery products means anchovy, and the fermentation step is performed with stirring at 50 rpm to 300 rpm under anaerobic conditions, and the tryptophan among amino acids is contained in the filtrate in excess of 5% by weight. do.

At this time, the anaerobic condition is characterized in that the partial pressure of oxygen is equal to or less than that in the atmosphere.

On the other hand, the anchovy fish sauce prepared by the above-mentioned method is fermented while stirring the anchovy raw material and then added by adding a salt, thereby significantly shortening the fermentation period, thereby increasing production efficiency.

In addition, by adding the salt added after the fermentation step as a low salt, it is possible to increase the health by reducing the salt content of the product, and increase the antioxidant efficacy by increasing the content of tryptophan contained in the fish sauce.

In addition, after semi-drying the anchovy raw material, the fermentation process is completed in a short period of time without adding salt, thereby minimizing the content of biogenic amines that can be generated during the fermentation process, and the total free amino acid content is greatly increased. Being, by containing the optimum ratio of sweet and amino acid-based amino acids and bitter-based amino acids, even if the content of tryptophan, which is known as one of the bitter-based amino acids, increases significantly, there is an advantage that the taste can be improved by taste interaction. .

On the other hand, the method of manufacturing a functional food using anchovy processed products according to an embodiment of the present invention comprises the steps of salting the raw food composition (S200) and fermenting the salted food composition under certain conditions (S300). .

At this time, the salting step (S200) is characterized in that the salinity is 5 ± 0.1%, the fermentation step (S300) can be performed under various conditions, but in one embodiment of the present invention pH 5.0 ~ 6.0, Fermentation under anaerobic conditions for 8 weeks at 50 ± 1 ℃ and stirring speed of 120RPM.

On the other hand, the manufacturing method of the functional food using the anchovy processed product according to an embodiment of the present invention comprises the steps of extracting the active ingredient from the fermented food composition (S400), purifying the extracted active ingredient (S500) and tableting And freeze-drying the active ingredient in step S600.

At this time, the freeze-drying step (S600) is lyophilized so that the moisture content is less than 10%.

On the other hand, the manufacturing method of the functional food using the anchovy processed product according to an embodiment of the present invention, after the step of freeze-drying the active ingredient (S600) additionally sterilization step, formulation step and functional food packaging, storage and shipping step (S700) ) May be further included.

At this time, the formulation step is a step of specifying the shape of the functional food, in one embodiment of the present invention is formulated as a Tablet.

On the other hand, the functional food prepared by the method of manufacturing a functional food using anchovy processed products according to an embodiment of the present invention has anchovy processed products as an active ingredient, improves blood circulation, improves triglycerides in the blood, and improves cholesterol in the blood. The effect of the functional food using anchovy processed products prepared according to an embodiment of the present invention will be described in detail.

1. Blood circulation improvement effect

1) Evaluation of ACE inhibitory activity

Angiotensin converting enzyme (kinase peptidyldipeptide hydrolase, EC 3.4.15.1) is cleaved by C-terminal dipeptide (His-Leu) of angiotensin, an inactive decapeptide, by contraction of vascular wall smooth muscle contraction. It is known to produce angiotensin, an octapeptide exhibiting strong blood pressure synergism, while activating blood pressure by inactivating bradykinin, a nonapeptide having a strong vasodilating action.

In the mechanism of hypertension, the renin-angiotensin system plays a very important role in controlling blood pressure.

In particular, ACE is an enzyme involved in the final step of synthesizing angiotensin, an octapeptide that contracts blood vessels by hydrolyzing the C-terminal dipeptide from decapeptide angiotensin produced by renin.

The produced angiotensin promotes the secretion of aldosterone in the adrenal cortex, suppresses the excretion of water and sodium, and serves to increase blood pressure as a result of inhibiting bradykinin, a non-peptide having a vasodilatory action.

Therefore, the ACE inhibitory action prevents vasoconstriction and prevents residual water in the body, thereby reducing blood pressure and improving blood circulation.

IC50 (Half maximal inhibitory concentration) Values of ACE inhibition by anchovy sauce Samples IC50 (ug / mL) Development product 392.15 ± 2.20 Control (anchovy sauce) 556.21 ± 3.38 Control (soy sauce) 713.58 ± 2.26

* Values are expressed as the mean ± SD (n = 3)

Referring to Table 1, the IC50 of the functional food (developed product) prepared according to an embodiment of the present invention is significantly lower than the soy sauce using anchovy sauce and meju selected as a control The results show that the above-mentioned prevention of vasoconstriction and thus improved blood circulation are excellent.

2) Vasoconstriction relaxation function evaluation

In this regard, the descending thoracic aorta of the rat was extracted to evaluate the contraction / relaxation response of blood vessels by the developed product according to the present invention in an organ bath system.

At this time, the contraction of blood vessels uses phenylephrine, grasps the degree of contraction caused by the cumulative dose, and the relaxation of blood vessels causes the same degree of contraction to the blood vessels of each treatment group with phenylephrine, followed by additional addition of acetylcholine. Induced, and the relaxation result was calculated as the relaxation rate for contraction of phenylephrine and compared with the control.

At this time, the control means a state in which the functional food according to the present invention is not added.

In this regard, referring to FIG. 2, when the developed product according to the present invention was added, it was confirmed that blood vessel contraction was suppressed in a concentration-dependent manner compared to the control group not applied.

2. Blood triglyceride improvement effect

To demonstrate the triglyceride improvement effect in the blood, tributyrin was used to analyze triglyceride inhibitory capacity, and more specifically, 1% tributryn solution was diluted in an appropriate amount to final volume with 2% agar solution. A tributyrin plate was prepared with 5 ml. A 3 mm diameter well was made on the Tributyrin plate, and the functional food (developed product) according to the present invention was reacted at 37 ° C.

As a control, commercial anchovy sauce and soy sauce using common meju were selected and reacted under the same conditions.

After the reaction, the size of the clear zone was measured to analyze the lipolytic activity of the sample, and the analysis results are shown in Table 2 below.

division Control
(anchovy sauce) Control
(soy sauce) Development product clear zone (mm ² ) 2.06 3.01 10.25

Referring to Table 2, it can be seen that the developed product according to the present invention exhibits the highest inhibitory ability for triglycerides.

3. Blood cholesterol improvement effect

To demonstrate the effect of improving cholesterol in the blood, HMG-CoA reductase inhibitory efficacy was evaluated. At this time, HMG-CoA reductase inhibitory efficacy was used by slightly modifying Perchellet's assay (Int. J. Mol. Med., 2009, 24, 633). The search sample was dissolved in dimethyl sulfoxide (DMSO) and used.

That is, to the 96-well plate, 100 mM NaCl, 1 mM EDTA, 10 mM DTT, 10 mM NADPH, and 100 mM sodium phosphate buffer (pH 6.8) were added to the search sample, and 10.2 μg / ml HMG-CoA reductase ( 8 mM, final concentration) was added to start the reaction.

The activity of HMG-CoA reductase was compared and analyzed by recording the absorbance at 340 nm at 37 ° C for 10 minutes with a VERSA Max ™ microplate reader.

As a control, commercial anchovy sauce and soy sauce using regular meju were used, and the experiment was repeated three times.

Sample HMG-CoA IC50 (µg / ml) Control (anchovy sauce) 40.8 ± 2.0 152.5 ± 24.8 Control (soy sauce) 32.3 ± 1.5 173.3 ± 17.6 Development product 71.8 ± 1.4 24.8 ± 0.9

Referring to Table 3, the HMG-CoA reductase inhibitory effect of the developed product was found to be 6 to 7 times superior to that of the control groups, and thus it was found to have an excellent effect on lowering the concentration of cholesterol in the blood.

As a result, the functional food composition using the anchovy processed product according to one embodiment of the present invention and a method for manufacturing the same have first improved blood circulation, improved triglycerides in the blood, improved cholesterol in the blood, increased tryptophan and antioxidant functions through the above-described technical configurations.

In addition, by using natural fish resources, it is possible to exert the above-described effects without side effects such as liver toxicity, gastrointestinal disorders and carcinogenicity.

In addition, it is added as a composition of various seasonings, confectionery, beverages, or various health functional foods, thereby exerting the above-described effects, thereby improving national health and reducing social and economic costs.

As described above, the present invention has been described with reference to preferred embodiments, but the present invention is not limited to the above-described embodiments and is varied by those skilled in the art to which the present invention pertains without departing from the spirit of the present invention. Changes and modifications are possible.

Claims (15)

Functional food composition using anchovy processed product characterized in that the semi-dried anchovy, dried anchovy, fishmeat, strain, sun salt and anchovy dried with a predetermined moisture content are composed of a predetermined mixing ratio.
According to claim 2,
The functional food composition is a semi-dried anchovy 30% by weight, 35% by weight of anchovy, 10% by weight of fishmeal, 5% by weight of sea salt and 20% by weight of anchovy fish sauce Functional food composition using anchovy processed.
The method of claim 1 or 2,
Functional food composition using anchovy processed, characterized in that the semi-dried anchovy is semi-dried to a moisture content of 55% or less.
The method of claim 1 or 2,
The fishmeal meju is a functional food composition using anchovy processed products characterized in that fishmeal less than 20% by weight of the total weight of the meju is added during molding of the meju, and the fishmeal is anchovy powder.
The method of claim 1 or 2,
The strain is Belizensis (Bacillus velezensis) L2, a functional food composition using anchovy processed, characterized in that it is added during molding of Meju.
The method of claim 1 or 2,
The functional food composition is an anchovy processed product as an active ingredient and improves blood circulation, improves triglycerides in the blood, improves cholesterol in the blood, increases tryptophan, and has an antioxidant function.
Preparing a raw food composition comprising semi-dried anchovy and raw anchovy;
Salting the raw food composition;
Fermenting the salted food composition under certain conditions;
Extracting an active ingredient from the fermented food composition;
Purifying the extracted active ingredient; And
Method of manufacturing a functional food using anchovy processed products comprising the step of lyophilizing the purified active ingredient.
The method of claim 7,
The raw food composition is a semi-dried anchovy 30% by weight, raw anchovies 35% by weight, fish meal meju 10% by weight, sun salt 5% by weight and anchovy fish sauce 20% by weight, characterized in that the anchovy processing method of functional food production method.
The method of claim 7 or 8,
The method of manufacturing functional food using anchovy processed product, characterized in that the fishmeal is added with less than 20% by weight of fishmeal compared to the total weight of the meju during molding of the meju.
The method of claim 7 or 8,
The strain is Belizensis (Bacillus velezensis) L2, a method of manufacturing a functional food using anchovy processed, characterized in that it is added during molding of Meju.
The method of claim 7 or 8,
The step of salting the raw food composition is a method of manufacturing a functional food using anchovy processed products, characterized in that the salinity is 5 ± 0.1%.
The method of claim 7 or 8,
The step of fermenting the salted food composition under a certain condition is a method of manufacturing a functional food using anchovy processed products, characterized in that it is fermented under anaerobic conditions for 8 weeks at pH 5.0 ~ 6.0, 50 ± 1 ℃, and stirring speed of 120RPM.
The method of claim 7 or 8,
The step of freeze-drying the purified active ingredient is a method of manufacturing a functional food using anchovy processed products, characterized in that the moisture content is lyophilized to 10% or less.
The method of claim 7 or 8,
The method for manufacturing functional food using the anchovy processed product further comprises a step of lyophilizing the purified active ingredient, a sterilization step, a formulation step, and a functional food packaging, storage, and shipping step. Method of manufacturing functional food.
The method of claim 7 or 8,
The functional food is an anchovy processed product as an active ingredient, and improves blood circulation, improves triglyceride in the blood, improves cholesterol in the blood, increases tryptophan, and has an antioxidant function.

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