KR20200117320A - Vegetable Brown Sauce having high biological active materials and preparation method thereof - Google Patents
Vegetable Brown Sauce having high biological active materials and preparation method thereof Download PDFInfo
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- KR20200117320A KR20200117320A KR1020190039276A KR20190039276A KR20200117320A KR 20200117320 A KR20200117320 A KR 20200117320A KR 1020190039276 A KR1020190039276 A KR 1020190039276A KR 20190039276 A KR20190039276 A KR 20190039276A KR 20200117320 A KR20200117320 A KR 20200117320A
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- KR
- South Korea
- Prior art keywords
- sauce
- brown
- acid
- cheonggukjang
- vegetable
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Abstract
Description
본 발명은 생리활성성분이 증진된 식물성 브라운 소스 및 그 제조방법에 관한 것으로, 더 상세하게는 옻나무, 현미 및 콩으로 구성되는 혼합분말의 송이버섯균사체 발효 추출물; 산양삼과 인삼의 혼합삼, 당귀, 백수오, 천궁, 감초와 대추로 구성되는 한방약재의 추출물; 및 청국장의 소스 스톡을 포함하여, 퀘르세틴, 에피갈로카테킨, 프로토카테큐산 및 클로로제닉산의 생리활성성분을 고함량으로 함유하는 식물성 브라운 소스 및 그 제조방법을 제공하는 것이다.The present invention relates to a vegetable brown sauce with improved physiologically active ingredients and a method for preparing the same, and more particularly, to a fermented extract of matsutake mushroom mycelium of mixed powder consisting of sumac, brown rice and soybeans; Extracts of herbal medicinal herbs consisting of mixed ginseng of wild ginseng and ginseng, angelica, baeksuoh, cheonggung, licorice and jujube; And it is to provide a vegetable brown sauce containing a high content of physiologically active ingredients of quercetin, epigallocatechin, protocatecuic acid, and chlorogenic acid, including the source stock of cheonggukjang, and a method for producing the same.
글로벌화로 다양한 서양의 음식을 접하기가 용이해지면서 서양식 요리법 특히, 소스류에 대한 관심도 증가하고 있다. 또한 한식의 세계화는 우리 전통식품이나 요리를 서양인의 입맛에 맞도록 새로이 개발하거나 개량하고자 하는 움직임도 가속화하고 있다.As globalization makes it easier to access various Western foods, interest in Western-style recipes, especially sauces, is also increasing. In addition, the globalization of Korean food is accelerating the movement to develop or improve Korean traditional foods and dishes to suit Western tastes.
브라운 소스(sauce)는 갈색 육수를 주재료로 하여 적당량의 향신료와 와인을 이용하여 끓인 후에 농후제를 이용하여 농도를 낸 후 요리에 소스로 사용하는 서양의 대표적인 육류소스로 가장 널리 사용되는 소스이다. 갈색 육수는 고기와 뼈, 채소를 사용하여 일정 시간 끓여 농축하여 제조된다. 그러나 브라운 소스는 육수 스톡을 주로 사용하여 육류 섭취를 꺼려하는 트랜드에 부합되지 않아서 이를 대체할 수 있는 식물성 브라운 소스의 개발이 요구되어 왔다.Brown sauce (sauce) is the most widely used sauce of Western meat that is used as a sauce for cooking after boiling with brown broth as the main ingredient and using an appropriate amount of spices and wine, then using a thickener to make concentration. Brown broth is prepared by boiling meat, bones, and vegetables for a certain period of time and concentrating. However, brown sauce mainly uses broth stock and does not meet the trend of reluctance to eat meat, so development of vegetable brown sauce that can replace it has been required.
이에 청국장을 이용하여 소스를 제조하려는 시도가 되어 왔으나, 청국장 특유의 악취를 완전히 제거되지 않아서 기호성이 떨어지는 문제점이 있었으며, 또한 청국장이 소스로 제조시 많이 희석됨에 따라서 청국장 유래의 기능성 및 생리활성물질이 최종 소스 제품에서는 미미해져서 이에 대한 개선이 요구되어 왔다.Therefore, attempts have been made to prepare a sauce using cheonggukjang, but there was a problem that palatability was poor because the odor peculiar to cheonggukjang was not completely removed.In addition, as cheonggukjang is diluted a lot when making a sauce, functional and physiologically active substances derived from cheonggukjang It has become insignificant in the final source product, and improvement has been required.
옻나무(Toxicodendron vernicifluum)는 위장의 소화, 간의 어혈 및 심장의 정혈 기능을 도와주며, 당뇨병, 부인병, 구충, 복통 및 빈혈의 치료에 효과가 있다고 하여 약재로서 많이 사용되었다. 그런데 옻나무는 수포, 가려움, 발진 등의 알레르기 또는 접촉성 피부염을 유발하는 우루시올(urushiol)을 함유하고 있어서 그 이용이 제한되었다. 그러나 옻나무는 우루시올 이외에 다양한 생리활성물질을 함유하고 있어 다양한 약리작용을 나타내어, 녹차, 잎새버섯 균사체, 또는 저온추출법을 이용하여 우루시올을 제거하려는 시도가 되어 왔으나 (등록특허 10-166139호, 10-1182743호, 10-1892617호), 여전히 새로운 제거기술이 요구되고 있다.Sumac ( Toxicodendron vernicifluum ) has been widely used as a medicinal agent because it helps digestion of the stomach, blood stagnation of the liver, and bleeding function of the heart. However, the use of lacquer is limited because it contains urushiol, which causes allergies or contact dermatitis such as blisters, itchiness, and rash. However, since lacquer tree contains various physiologically active substances other than urushiol, it exhibits various pharmacological actions, and attempts have been made to remove urushiol using green tea, mycelia of leaf mushrooms, or low-temperature extraction (Registration Patent No. 10-166139, 10-1182743 No., No. 10-1892617), a new removal technique is still required.
플라보놀의 일종인 퀘르세틴(quercetin)은 항산화, 항염증, 항균, 항바이러스, 암세포 증식억제, 혈압강하 및 모세혈관 강화 작용 등 다양한 약리 작용이 있다고 알려져 있다. 또한 에피갈로카테킨(epigallocatechin)은 리파아제 저해활성, 심혈관질환 등의 효과가 있는 것으로 알려져 있다. Quercetin, a type of flavonol, is known to have various pharmacological effects such as antioxidant, anti-inflammatory, antibacterial, antiviral, cancer cell proliferation inhibition, blood pressure lowering and capillary strengthening. In addition, epigallocatechin (epigallocatechin) is known to have effects such as lipase inhibitory activity and cardiovascular disease.
페놀산의 일종인 프로토카테큐산(protocatechuic acid)은 항혈전 활성, 리파아제 저해 활성, 심혈관 질환 개선 활성이 알려져 있고, 클로로제닉산(chlorogenic acid)은 항균 및 항염 등의 황성이 알려져 있다. Protocatechuic acid, a kind of phenolic acid, is known for its antithrombotic activity, lipase inhibitory activity, and cardiovascular disease improvement activity, and chlorogenic acid is known for its antibacterial and anti-inflammatory properties.
따라서 상기 플라보놀과 페놀산 성분들이 고함량으로 함유된 식물성 브라운 소스의 개발이 요망되고 있는 실정이다. Therefore, the development of a vegetable brown sauce containing a high content of flavonol and phenolic acid is desired.
이에 본 발명자들은 종래 기술에서의 요구에 부응하기 위해 연구한 결과, 옻나무, 현미 및 콩으로 구성되는 혼합분말의 송이버섯균사체 발효 추출물과 산양삼과 인삼의 혼합삼, 당귀, 백수오, 천궁, 감초와 대추로 구성되는 한방약재의 추출물을 청국장의 소스 스톡과 함께 포함하는 식물성 브라운 소스가, 퀘르세틴, 에피갈로카테킨, 프로토카테큐산 및 클로로제닉산 등의 생리활성성분을 고함량으로 함유하고 우수한 기능성(증진된 생리활성)을 갖는다는 것을 확인하고 본 발명을 완성하게 되었다.Accordingly, the present inventors studied in order to meet the requirements of the prior art. As a result of the study, the fermented extract of matsutake mycelia of mixed powder consisting of lacquer, brown rice and soybeans, and mixed ginseng of wild ginseng and ginseng, angelica, baeksuoh, cheongoong, licorice and A vegetable brown sauce containing extracts of herbal medicinal herbs composed of jujube together with the source stock of Cheonggukjang contains a high content of physiologically active ingredients such as quercetin, epigallocatechin, protocatecuic acid, and chlorogenic acid, and has excellent functionality ( It was confirmed that it has an enhanced physiological activity) and the present invention was completed.
따라서 본 발명의 목적은 옻나무, 현미 및 콩으로 구성되는 혼합분말의 송이버섯균사체(Tricholoma matsudake mycelium) 발효 추출물; 산양삼과 인삼의 혼합삼, 당귀, 백수오, 천궁, 감초와 대추로 구성되는 한방약재의 추출물; 및 청국장의 소스 스톡을 포함하고, 퀘르세틴, 에피갈로카테킨, 프로토카테큐산 및 클로로제닉산의 생리활성성분이 강화되고 증진된 기능성(생리활성)을 갖는 식물성 브라운 소스 및 그 제조방법을 제공하는 것이다.Therefore, an object of the present invention is a mixed powder consisting of lacquer, brown rice and soybean matsudake mycelium ( Tricholoma matsudake mycelium) ferment extract; Extracts of herbal medicinal herbs consisting of mixed ginseng of wild ginseng and ginseng, angelica, baeksuoh, cheonggung, licorice and jujube; And it includes a source stock of chungkukjang, quercetin, epigallocatechin, protocatecuic acid, and chlorogenic acid to provide a vegetable brown sauce having enhanced functionality (physiological activity) and a method of manufacturing the same .
상기 목적을 달성하기 위하여, 본 발명은 옻나무, 현미 및 콩으로 구성되는 혼합분말의 송이버섯균사체 발효 추출물; 산양삼과 인삼의 혼합삼, 당귀, 백수오, 천궁, 감초와 대추로 구성되는 한방약재의 추출물; 및 청국장 소스 스톡을 포함하고, 퀘르세틴, 에피갈로카테킨, 프로토카테큐산 및 클로로제닉산의 생리활성성분이 강화되고 우수한 기능성을 갖는 식물성 브라운 소스를 제공한다. In order to achieve the above object, the present invention is a matsutake mushroom mycelium fermented extract of mixed powder consisting of sumac, brown rice and soybeans; Extracts of herbal medicinal herbs consisting of mixed ginseng of wild ginseng and ginseng, angelica, baeksuoh, cheonggung, licorice and jujube; And cheonggukjang sauce stock, and the physiologically active ingredients of quercetin, epigallocatechin, protocatecuic acid, and chlorogenic acid are enhanced, and a vegetable brown sauce having excellent functionality is provided.
옻나무 혼합분말 Lacquer mixed powder 송이버섯균사체Pine mushroom mycelium 발효 추출물 Fermented extract
본 발명의 브라운 소스는 옻나무, 현미 및 콩으로 구성되는 혼합분말의 송이버섯균사체 발효 추출물을 포함한다. Brown sauce of the present invention comprises a fermented extract of pine mushroom mycelium of mixed powder consisting of sumac, brown rice and soybeans.
상기 혼합분말은 옻나무 분말 60∼80%(w/w), 현미 분말 10∼20%(w/w) 및 콩 분말 10~20%(w/w)로 구성되는 것이 바람직하다. The mixed powder is preferably composed of lacquer powder 60-80% (w/w), brown rice powder 10-20% (w/w), and soybean powder 10-20% (w/w).
옻나무 분말이 60% 미만 시 생리활성이 충분하지 않을 수 있으며, 80% 초과 시 현미 분말 혹은 콩 분말이 양이 적어 송이버섯균사체 발효가 지연되어 오염될 수 있다. 현미 분말과 콩 분말이 각각, 10% 미만 시 송이버섯균사체 발효에 필요한 당과 단백질 함량이 부족하여 발효가 지연되어 오염될 수 있고, 20% 초과 시 옻 분말 양이 충분하지 않아 생리활성이 충분하지 않을 수 있다.If sumac powder is less than 60%, the physiological activity may not be sufficient, and if it exceeds 80%, the amount of brown rice powder or soybean powder is small, which may delay the fermentation of pine mushroom mycelium and cause contamination. If the amount of brown rice powder and soybean powder, respectively, is less than 10%, fermentation may be delayed due to insufficient sugar and protein content required for fermentation of matsutake mycelium, and if it exceeds 20%, the amount of lacquer powder is insufficient and thus physiological activity is insufficient. May not.
옻나무는 절단 후 100~120℃에서 30~60분 처리하여 살균한 후, 50~60℃에서 2~3일간 건조시킨 후 분쇄기로 초핑하여 분말화하여 사용한다. After cutting, lacquer is sterilized by treating at 100~120℃ for 30~60 minutes, dried at 50~60℃ for 2~3 days, then chopped with a grinder and powdered.
본 발명에서 발효는 상기 혼합분말에 약 50~60% 수분되도록 물을 첨가하여 1~2시간 정도 팽윤시키고 100∼120℃에서 30~60시간 동안 살균한 후, 송이버섯 균사체를 3~6 % (v/w)로 접종하여 반고체 발효시켜 제조한다.In the present invention, fermentation is performed by adding water to the mixed powder so that it is about 50 to 60% moisture, swelling for about 1 to 2 hours, sterilizing at 100 to 120°C for 30 to 60 hours, and then adding 3 to 6% of matsutake mycelium ( v/w) and semi-solid fermentation.
본 발명에서 송이버섯 균사체를 사용할 경우, 다른 버섯균사체보다 셀룰라제(cellulase), 리그나제(lignase), 글루코시다제(glucosidase), 에스테라제(esterase), 프로테아제(protease) 등의 효소활성이 우수하여 알레르기 유발물질인 우루시울 분해뿐만 아니라 저분자 생리활성물질 생산에 유리하며, 송이버섯 특유의 향이 발효물에 가미될 수 있다. When using pine mushroom mycelium in the present invention, enzyme activities such as cellulase, lignase, glucosidase, esterase, and protease are superior to other mushroom mycelium. As a result, it is advantageous not only to decompose urushiul, which is an allergen, but also to produce low-molecular physiologically active substances, and the unique scent of pine mushrooms can be added to the fermented product.
상기와 같이 제조된 본 발명에 따른 옻나무 혼합분말 발효물은 알레르기 유발물질인 우루시울이 제거되어 무독화되었고 (표 1, 도 1), 송이버섯균사체로 발효되어 생리활성물질이 풍부하고, 송이버섯 향이 가미되어 기호성이 우수하다.The fermented lacquer mixed powder according to the present invention prepared as described above was detoxified by removing urushiol, an allergen, and fermented into matsutake mycelium, rich in physiologically active substances, and matsutake mushroom Excellent palatability due to the added scent.
본 발명에서 추출은 에탄올 추출이 바람직하다. 에탄올 추출은 40~70% 에탄올을 20 부피배 첨가하여 30~40℃에서 3~5시간 동안 600 rpm 속도를 유지하여 추출할 수 있다. 바람직하게는 동일한 조건으로 2회 반복 추출한 후, 여과지로 여과한 후 감압농축기를 이용하여 가용성 고형분 함량이 5~10 브릭스(brix)가 되도록 조정하여 추출물을 제조한다. 가용성 고형분이 상기 범위 미만이면 옻나무 혼합분말 발효물 유래의 생리활성이 충분하지 않고, 상기 범위 초과이면 쓴맛 등으로 인해 소스의 기호성에 문제점이 있다.The extraction in the present invention is preferably ethanol extraction. Ethanol extraction can be extracted by adding 40 to 70% ethanol by 20 volume times and maintaining a 600 rpm speed at 30 to 40°C for 3 to 5 hours. Preferably, the extract is prepared by repeating extraction twice under the same conditions, filtering through filter paper, and adjusting the soluble solid content to 5 to 10 brix using a vacuum concentrator. If the soluble solid content is less than the above range, the physiological activity derived from the fermented lacquer tree mixed powder is not sufficient, and if it exceeds the above range, there is a problem in the palatability of the sauce due to bitter taste.
추출은 옻나무 혼합분말 발효물 단독 또는 하기 한방약재 분말과 혼합하여 수행될 수 있다. Extraction may be performed by mixing the fermented lacquer tree powder alone or with the following herbal medicine powder.
본 발명의 브라운 소스에서 옻나무 혼합분말 발효추출물은 브라운 소스 총 중량을 100 부피%로 할 때 3~6 부피%로 첨가된다. 첨가량이 3 부피% 미만이면 생리활성을 충분히 기대할 수 없고 6 부피% 초과이면 쓴맛 등의 기호성에 문제가 발생할 수 있다.In the brown sauce of the present invention, the fermented extract of sumac mixed powder is added in an amount of 3 to 6% by volume when the total weight of the brown sauce is 100% by volume. If the amount is less than 3% by volume, physiological activity cannot be sufficiently expected, and if it is more than 6% by volume, problems in palatability such as bitter taste may occur.
한방약재의 추출물Herbal medicine extract
본 발명의 브라운 소스는 산양삼과 인삼의 혼합삼, 당귀, 백수오, 천궁, 감초와 대추로 구성되는 한방약재의 추출물을 포함한다. The brown sauce of the present invention includes an extract of herbal medicinal material consisting of mixed ginseng of wild ginseng and ginseng, angelica, baeksuo, cheonggung, licorice and jujube.
혼합삼은 산양삼과 인삼을 1~2 : 9~8의 중량비로 혼합하여 사용한다. 산양삼이 포함된 혼합삼은 인삼에 부족한 진세노사이드를 보충할 수 있다.Mixed ginseng is used by mixing wild ginseng and ginseng in a weight ratio of 1 to 2: 9 to 8. Mixed ginseng containing wild ginseng can supplement ginsenosides lacking in ginseng.
당귀는 혈액을 보충시켜주는 보혈효과가 있는 것으로 알려져 있으며, 약리활성성분으로는 코우마린 유도체인 데커신, 데커시놀, 엄벨리페론, β-시토스테롤 등이 함유되어 있다. Angelica is known to have a blood-replenishing effect that replenishes blood, and its pharmacologically active ingredients include decursin, decursinol, umbelliferone, and β-sitosterol, which are coumarin derivatives.
백수오는 덩이뿌리가 한방에서 생약재로 이용되며 골감소를 포함한 골질환 예방효과, 골격성장 및 인슐린 유사 성장인자의 생성을 유도, 고지혈증 지질 대사개선에 효능이 있는 것으로 알려져 있으며, 주성분으로는 시난디온 A, 2,5-디히드록시아세토페논, 시난콘 A 등이 함유되어 있다.Baeksu-o is known to be effective in improving the lipid metabolism of hyperlipidemia, as the tuber root is used as a herbal medicine in oriental medicine, and has the effect of preventing bone diseases including bone loss, inducing skeletal growth and the production of insulin-like growth factors, and improving lipid metabolism in hyperlipidemia. It contains 2,5-dihydroxyacetophenone and sinancon A.
천궁은 당귀과의 한약재로서, 다양한 생리활성성분을 포함하여, 혈액순환 개선, 심혈관계에 작용하여 혈관을 확장시키고 혈류를 증가, 혈액 응고 작용, 중추성 근이완 작용, 항염증 작용 등이 있다. Chungoong is a medicinal herb of the Angelicaaceae family. It contains various physiologically active ingredients, and has improved blood circulation, expanded blood vessels and increased blood flow by acting on the cardiovascular system, blood coagulation, central muscle relaxation, and anti-inflammatory effects.
감초는 콩과의 한약재로서, 직접적인 효능은 위장 보호 및 독성 중화. 특히 다른 약재의 독을 중화하고 효능을 완화시켜 효능이 적절히 배합되도록 하는 작용을 한다. Licorice is a medicinal herb of legumes, and its direct effect is to protect the stomach and neutralize toxicity. In particular, it works to neutralize the poison of other medicinal materials and alleviate the efficacy so that the efficacy is properly formulated.
대추는 베툴린산 등의 다양한 생리활성성분을 포함하여 위장을 보호, 항염, 진정 작용을 한다.Jujube contains various physiologically active ingredients such as betulinic acid to protect the stomach, anti-inflammatory and soothing.
상기 한방약재들은 각각 분쇄기로 분쇄하여 분말로 사용한다. Each of the herbal medicines is pulverized with a grinder and used as a powder.
본 발명의 한방약재에는 혼합삼 15~25%(w/w), 당귀 15~25%(w/w), 백수오15~25%(w/w), 천궁 15~25%(w/w), 감초 15~25%(w/w) 및 대추 15~25%(w/w)로 포함되는 것이 바람직하다. The herbal medicinal material of the present invention includes mixed ginseng 15-25% (w/w), angelica 15-25% (w/w), baeksuo 15-25% (w/w), and cheonggung 15-25% (w/w) ), licorice 15-25% (w/w) and jujube 15-25% (w/w) are preferably included.
본 발명에서 한방약재의 추출은 상기 옻나무 혼합분말 발효물의 추출과 동일한 방식으로 수행할 수 있다. 한방약재를 추출한 후, 가용성 고형분 함량이 5~10 브릭스(brix)가 되도록 조정하여 추출물을 제조한다. 가용성 고형분이 상기 범위 미만이면 생리활성을 충분하게 기대하기 어렵고, 상기 범위 초과이면 쓴맛 등으로 인해 소스의 기호성에 문제점이 있다.In the present invention, the extraction of the herbal medicinal material may be performed in the same manner as the extraction of the fermented lacquer mixed powder. After extracting the herbal medicinal material, the extract is prepared by adjusting the soluble solid content to 5-10 brix. If the soluble solid content is less than the above range, it is difficult to sufficiently expect physiological activity, and if it exceeds the above range, there is a problem in palatability of the sauce due to bitter taste and the like.
마찬가지로 추출은 한방약재 단독 또는 옻나무 혼합분말 발효물과 혼합하여 수행될 수 있다. Likewise, extraction may be carried out by mixing oriental medicinal herbs alone or fermented lacquer mixed powder.
본 발명의 브라운 소스에서 한방약재 추출물은 브라운 소스 총 중량을 100 부피%로 할 때 3~6 부피%로 첨가된다. 첨가량이 3 부피% 미만이면 생리활성을 충분히 기대할 수 없고 6 부피% 초과이면 쓴맛 등의 기호성에 문제가 발생할 수 있다.In the brown sauce of the present invention, the herbal medicine extract is added in an amount of 3 to 6% by volume when the total weight of the brown sauce is 100% by volume. If the amount is less than 3% by volume, physiological activity cannot be sufficiently expected, and if it is more than 6% by volume, problems in palatability such as bitter taste may occur.
청국장 소스 Cheonggukjang sauce 스톡stock
본 발명의 브라운 소스는 청국장 소스 스톡을 포함한다. Brown sauce of the present invention includes a stock of cheonggukjang sauce.
본 발명에서 '소스 스톡(stock)'이란 소스의 제조의 밑바탕이 되는 원액을 의미한다. In the present invention, "sauce stock" means an undiluted solution that is the basis for the manufacture of sauce.
본 발명에서 청국장 소스 스톡으로는 바람직하게는 바실러스 아밀로리퀴페시언스 MGD02 균주로 발효된 청국장의 소스 스톡을 사용한다. In the present invention, the source stock of cheonggukjang fermented with Bacillus amyloliquefaciens MGD02 strain is preferably used as the cheonggukjang sauce stock.
본 발명자들은 청국장 소스 스톡의 제조에 가장 적합한 균주인 바실러스 아밀로리퀴페시언스 MGD02를 분리·동정하고 한국농업유전자원센터 (KACC)에 2017년 1월 5일 기탁하였다(수탁번호: KACC92158P). 바실러스 아밀로리퀴페시언스 MGD02 균주로 발효된 청국장은 특유의 악취가 저감되어 기호성이 우수하고, 저장안정성도 우수하였다. The present inventors isolated and identified Bacillus amyloliquefascience MGD02, which is the most suitable strain for the production of cheonggukjang sauce stock, and deposited with the Korea Agricultural Genetic Resource Center (KACC) on January 5, 2017 (accession number: KACC92158P). Cheonggukjang fermented with Bacillus amyloliquefascience MGD02 strain reduced its characteristic odor, resulting in excellent palatability and excellent storage stability.
청국장 소스 스톡은 바실러스 아밀로리퀴페시언스 MGD02 균주로 발효된 청국장을 건조하여 건조 청국장을 제조한 후, 건조 청국장에 물을 2~5 부피배로 첨가하여 끓여서 추출하고 여과한 후 20 ~ 40 브릭스로 농축하여 제조한다.Cheonggukjang sauce stock is dried Cheonggukjang fermented with Bacillus amyloliquefaciens MGD02 strain to prepare dried Cheonggukjang, then added 2 to 5 volume times of water to the dried Cheonggukjang, boiled, extracted, filtered, and concentrated to 20 to 40 brix And manufactured.
본 발명에 따른 청국장 소스 스톡은 청국장 특유의 악취가 저감되고 저장안정성도 우수하다.The cheonggukjang sauce stock according to the present invention has a reduced odor characteristic of cheonggukjang and has excellent storage stability.
본 발명의 브라운 소스에서 청국장 소스 스톡은 브라운 소스 총 중량을 100 부피%로 할 때 50~60 부피%로 첨가된다. 첨가량이 50 부피% 미만이면 발효산물에 의한 소스의 풍미 등이 부족하며, 60 부피% 초과이면 청국장 이취가 발생할 수 있는 문제점이 있다.In the brown sauce of the present invention, the cheonggukjang sauce stock is added in an amount of 50 to 60% by volume when the total weight of the brown sauce is 100% by volume. If the amount is less than 50% by volume, the flavor of the sauce due to the fermentation product is insufficient, and if it is more than 60% by volume, there is a problem that off-flavor of cheonggukjang may occur.
상기와 같은 추출물들과 청국정 소스 스톡을 포함하는 본 발명에 따른 브라운 소스는 퀘르세틴, 에피갈로카테킨, 프로토카테큐산 및 클로로제닉산의 생리활성성분이 각각 1,300 ㎍/ml 이상, 2,600 ㎍/ml 이상, 400 ㎍/ml 이상, 및 490 ㎍/ml 이상으로 강화되었다 (표 4, 표 5). Brown sauce according to the present invention including the above extracts and cheonggukjeong sauce stock has physiologically active ingredients of quercetin, epigallocatechin, protocatecuic acid, and chlorogenic acid, respectively, at least 1,300 μg/ml and 2,600 μg/ml It was strengthened to more than, 400 µg/ml or more, and 490 µg/ml or more (Table 4, Table 5).
본 발명의 또 다른 목적에 따라서, 본 발명은 다음과 같은 단계들을 포함하고, 퀘르세틴, 에피갈로카테킨, 프로토카테큐산 및 클로로제닉산의 생리활성성분이 강화되고 항산화 활성, 항당뇨 및 항비만 등의 생리활성이 증진된 식물성 브라운 소스의 제조방법을 제공한다: According to another object of the present invention, the present invention includes the following steps, and the physiologically active components of quercetin, epigallocatechin, protocatecuic acid and chlorogenic acid are enhanced, and antioxidant activity, anti-diabetes and anti-obesity, etc. It provides a method for producing a vegetable brown sauce with enhanced physiological activity:
ⅰ) 옻나무, 현미 및 콩으로 구성되는 혼합분말을 송이버섯균사체로 발효하여 에탄올 추출하여 5~10 브릭스로 농축하는 단계; I) fermenting the mixed powder consisting of lacquer, brown rice, and soybeans with pine mushroom mycelium, extracting ethanol, and concentrating to 5-10 brix;
ⅱ) 산양삼과 인삼의 혼합삼, 당귀, 백수오, 천궁, 감초와 대추로 구성되는 한방약재를 에탄올 추출하여 5~10 브릭스로 농축하는 단계; Ii) extracting the herbal medicinal material consisting of mixed ginseng, angelica, baeksuoh, cheongoong, licorice and jujube, and concentrated to 5-10 brix;
ⅲ) 콩을 바실러스 아밀로리퀴페시언스 MGD02 균주로 발효하여 청국장을 제조하여 건조한 후, 건조된 청국장에 물을 첨가하여 끓여서 여과하고 20 ~ 40 브릭스로 농축하여 청국장 소스 스톡을 제조하는 단계; Iii) fermenting soybeans with Bacillus amyloliquefaciens MGD02 strain to prepare cheonggukjang, drying it, adding water to the dried cheonggukjang, boiling, filtering, and concentrating to 20 to 40 brix to prepare cheonggukjang sauce stock;
ⅳ) 볶은 밀가루(루; roux)에 채소 부재료, 단계 ⅲ)에서 제조된 청국장 소스 스톡 및 조미료를 첨가하여 끓여 농축하고 여과하는 단계; 및Iv) adding the vegetable subsidiary material, the cheonggukjang sauce stock and seasoning prepared in step iii) to the roasted flour (roux), boiling, concentrating and filtering; And
ⅴ) 단계 ⅰ) 및 ⅱ)에서 제조된 추출물들을, 단계 ⅳ)에서 제조된 여과액에 첨가하는 단계. V) adding the extracts prepared in steps i) and ii) to the filtrate prepared in step iv).
단계 ⅰ) 옻나무 혼합분말 Step i) Mixed powder of lacquer 송이버섯균사체Pine mushroom mycelium 발효추출물 제조 Manufacture of fermented extract
옻나무, 현미 및 콩으로 구성되는 혼합분말을 송이버섯균사체로 발효한 후, 에탄올로 추출하여 5~10 브릭스로 농축한다. After fermenting the mixed powder consisting of poison ivy, brown rice and soybeans with pine mushroom mycelium, extract with ethanol and concentrate to 5-10 brix.
혼합분말, 송이버섯균사체, 발효, 추출 및 농축은 상기에서 정의된 바와 같다. The mixed powder, pine mushroom mycelium, fermentation, extraction and concentration are as defined above.
단계 ⅱ) 한방약재의 추출물 제조Step ii) Preparation of herbal medicinal extract
산양삼과 인삼의 혼합삼, 당귀, 백수오, 천궁, 감초와 대추로 구성되는 한방약재를 에탄올 추출하여 5~10 브릭스로 농축한다. Herbal medicinal herbs consisting of mixed ginseng, angelica, baeksuoh, cheonggung, licorice, and jujube are extracted with ethanol and concentrated to 5-10 brix.
한방약재, 추출 및 농축은 상기에서 정의된 바와 같다. Herbal medicine, extraction and concentration are as defined above.
상기에서 정의된 바와 같이, 필요에 따라서, 단계 i)과 단계 ⅱ)의 추출은 각각 또는 혼합하여 수행될 수 있다. As defined above, if necessary, the extraction of steps i) and ii) may be performed individually or in combination.
단계 ⅲ) 청국장 소스 Step iii) Cheonggukjang sauce 스톡stock 제조 Produce
콩을 바실러스 아밀로리퀴페시언스 MGD02 균주로 발효하여 청국장을 제조하여 건조한 후, 건조된 청국장에 물을 첨가하여 끓여서 여과하고 20 ~ 40 브릭스로 농축하여 청국장 소스 스톡을 제조한다. Soybeans are fermented with Bacillus amyloliquefacians MGD02 strain to prepare cheonggukjang, dried, and then added water to the dried cheonggukjang, boiled, filtered, and concentrated to 20-40 brix to prepare cheonggukjang sauce stock.
본 발명에서 콩은 백태, 서리태, 또는 쥐눈이콩을 사용할 수 있다. 콩에 2~3 부피배의 물을 첨가하여 6~24시간 불린 후, 물기를 제거하고 100~120℃에서 15~60분 증자하고 35~45℃로 냉각하여 사용하는 것이 바람직하나, 이에 제한되는 것은 아니다.Beans in the present invention may be used as white tae, seoritae, or rat eyes. After adding 2 to 3 times the volume of water to the beans and soaking for 6 to 24 hours, it is preferable to remove the water, increase the water at 100 to 120°C for 15 to 60 minutes, and cool it to 35 to 45°C. It is not.
본 발명에 따른 바실러스 아밀로리퀴페시언스 MGD02는 균주는 통상의 방법에 따라 종배양하여 사용한다. 트리틱 소이 브로스 (TSB; Trytic Soy Broth) 액체배지에서 12시간 정도 배양한 배양액으로서 종배양할 수 있으나, 이에 제한되지는 않는다. 접종량은 2.5~5.0 %(v/w)로 이루어지는 것이 바람직한데, 5.0 %(v/w) 초과이면 종균 배양시 경제적 비용이 과다 발생하며, 2.5 %(v/w) 미만이면 청국장 발효 속도가 지연되어 청국장 발효 및 품질에 영향을 미칠 수 있다.Bacillus amyloliquefacience MGD02 according to the present invention is used after being cultured according to a conventional method. Tritic soy broth (TSB; Trytic Soy Broth) As a culture medium cultured for about 12 hours in a liquid medium, it may be seeded, but is not limited thereto. The inoculation amount is preferably made of 2.5~5.0%(v/w).If it exceeds 5.0%(v/w), economic costs are excessive during seed culture, and if it is less than 2.5%(v/w), the fermentation rate of Cheonggukjang is delayed. It can affect the fermentation and quality of Cheonggukjang.
발효는 35~45℃에서 2~5일간 발효시키는 것이 바람직하다. Fermentation is preferably fermented for 2 to 5 days at 35 to 45 ℃.
건조는 50~60℃에서 2~3일간 수행되는 것이 바람직하나, 이에 제한되는 것은 아니다. 건조 청국장으로 제조함에 의해, 청국장의 지속적인 발효에 의해 품질변화를 방지할 수 있고, 과발효에 의한 악취 등의 발생을 방지하여 일정한 품질을 유지할 수 있다.Drying is preferably performed for 2 to 3 days at 50 to 60° C., but is not limited thereto. By manufacturing dried cheonggukjang, quality change can be prevented by continuous fermentation of cheonggukjang, and odors due to over-fermentation can be prevented, thereby maintaining a certain quality.
건조된 청국장에 물의 첨가량은 건조 청국장의 2~5 부피배로 첨가하는 것이 바람직하다.The amount of water added to the dried cheonggukjang is preferably 2 to 5 times the volume of the dried cheonggukjang.
농축은 통상의 방법으로 할 수 있는데, 일례로서 처음에 강한 불로 가열하여 끓어오르면 중불로 낮추어 일정시간 끓여 추출하고 채반에서 걸러 여과하고 청국장 추출액을 중간불로 다시 일정시간 끓여서 적절한 농도(20 ~ 40 브릭스)로 농축할 수 있다.Concentration can be done in the usual way.For example, when it first boils over strong heat, lower it to medium heat, boil it for a certain period of time, extract it, filter it on a tray, and boil the extract of cheonggukjang over medium heat for a certain period of time to obtain an appropriate concentration (20 ~ 40 brix). Can be concentrated with.
단계 ⅳ) 소스 베이스 제조Step iv) Sauce Base Preparation
볶은 밀가루(루; roux)에 채소 부재료, 단계 ⅲ)에서 제조된 청국장 소스 스톡 및 조미료를 첨가하여 끓여 농축하여 여과하여 소스 베이스를 제조한다. To the roasted flour (roux), vegetable subsidiary material, cheonggukjang sauce stock and seasoning prepared in step iii) are added, boiled, concentrated, and filtered to prepare a sauce base.
루(볶은 밀가루)는, 제한되지는 않지만, 약 130℃로 달군 팬에 올리브유를 붓고 밀가루를 넣은 다음 불을 낮추어 눌러 붙지 않도록 저어 주면서 갈색이 될 때까지 볶는 것으로 준비될 수 있다.Roo (roasted flour) can be prepared by pouring olive oil into a pan heated to about 130°C, adding flour, then lowering the heat and stirring until brown.
채소 부재료는 토마토, 양파, 당근, 샐러리, 마늘, 생강, 무, 키위, 파, 양배추 및 채소 육수로 이루어지는 군에서 1종 이상을 포함할 수 있으나, 이에 제한되지는 않는다.The vegetable subsidiary material may include one or more from the group consisting of tomato, onion, carrot, celery, garlic, ginger, radish, kiwi, green onion, cabbage, and vegetable broth, but is not limited thereto.
채소 육수는 물에 무, 파, 버섯, 다시마 등을 넣고 1시간 이상 끓여 우려낸 것을 사용할 수 있으나, 이에 제한되지는 않는다. Vegetable broth may be used by adding radish, green onions, mushrooms, kelp, etc. to water and boiled for at least 1 hour, but is not limited thereto.
조미료는 설탕, 소금, 매실청, 오미자청, 식초, 와인, 월계수잎, 후추로 이루어지는 군에서 1종 이상을 포함할 수 있으나, 이에 제한되지는 않는다.The seasoning may include one or more from the group consisting of sugar, salt, plum chung, schisandra chinensis, vinegar, wine, bay leaves, and pepper, but is not limited thereto.
농축 및 (고형물의) 여과는 통상적인 방식으로 수행할 수 있다. 일례로서 처음에 강한 불로 가열하여 끓어오르면 중불로 낮추어 다시 일정시간 끓여서 적절한 농도로 농축할 수 있고, 여과는 채반을 이용하여 수행할 수 있다.Concentration and filtration (of solids) can be carried out in a conventional manner. As an example, if it boils by first heating over strong heat, it can be lowered to medium heat and boiled again for a certain period of time to concentrate to an appropriate concentration, and filtration can be performed using a tray.
단계 ⅴ) 추출물 첨가Step v) Add extract
단계 ⅰ) 및 ⅱ)에서 제조된 추출물들을, 단계 ⅳ)에서 제조된 여과액에 첨가하여 브라운 소스를 완성한다. The extracts prepared in steps i) and ii) are added to the filtrate prepared in step iv) to complete the brown sauce.
옻나무 혼합분말 발효추출물과 한방약재 추출물, 이들의 첨가량은 상기에서 정의된 바와 같다.The fermented lacquer mixed powder extract and herbal medicinal herb extract, and the amount of these added are as defined above.
필요에 따라서, 단계 v) 후에, 브라운 소스를 살균, 냉각 및/또는 포장의 단계를 추가로 포함할 수 있다.If necessary, after step v), the brown sauce may be sterilized, cooled and/or packaged further.
본 발명에 따른 브라운 소스는 100% 식물성이며 항산화 활성, 당뇨 개선 및 비만 개선의 기능성이 증진된 육류성 브라운 소스를 대체할 수 있는 식물성 소스이다 (도 4a ~ 도 6).The brown sauce according to the present invention is 100% vegetable and is a vegetable source capable of replacing meat brown sauce with improved antioxidant activity, improved diabetes and obesity improvement (FIGS. 4A to 6).
본 발명에 따른 브라운 소스는 옻나무 혼합분말 송이버섯균사체 발효추출물과 한방약재 추출물을 포함하여, 페놀산, 플라보놀 등의 생리활성성분 특히, 퀘르세틴, 에피갈로카테킨, 프로토카테큐산 및 클로로제닉산을 고함량으로 함유하게 강화된다. Brown sauce according to the present invention includes lacquer mixed powder matsutake mycelium fermentation extract and herbal medicinal extract, physiologically active ingredients such as phenolic acid and flavonol, in particular, quercetin, epigallocatechin, protocatecuic acid, and chlorogenic acid. It is strengthened to contain high content.
본 발명의 브라운 소스에 포함된 옻나무 혼합분말 송이버섯균사체 발효추출물은 우루시올이 함유되지 않아서 알레르기 등의 유발없이 옻나무 유래의 유효한 생리활성성분을 포함하며, 송이버섯균사체로 발효되어 천연 지향적이고 기호성이 우수한 장점을 갖는다. The fermented extract of lacquer mushroom mixed powder contained in the brown sauce of the present invention does not contain urushiol, so it contains an effective physiologically active ingredient derived from lacquer without causing allergies, etc., and fermented with matsutake mycelium, which is naturally oriented and has excellent palatability. Has an advantage.
본 발명에 따른 브라운 소스는 항산화 활성, 당뇨병 개선 및 비만 개선의 기능성도 향상되어 있다. Brown sauce according to the present invention has improved antioxidant activity, improved diabetes and improved obesity.
본 발명에 따른 식물성 브라운 소스는 100% 식물성이면서 생리활성성분이 강화되고 우수한 기능성을 가져서 현대의 건강 지향적 트렌드에 부합되어 육고기 소스를 대체할 수 있으며, 채식주의자들을 위한 콩고기 등과 잘 어울리고, 튀기거나 훈제한 닭고기 혹은 오리고기 등과도 잘 어울리는 소스이다.The vegetable brown sauce according to the present invention is 100% vegetable, has enhanced physiologically active ingredients, and has excellent functionality, so it can replace meat sauce in accordance with the modern health-oriented trend, and goes well with beans for vegetarians, and fried or This sauce goes well with smoked chicken or duck meat.
도 1은 옻나무 혼합분말 송이버섯균사체 발효물의 발효 전·후의 HPLC 크로마토그램을 나타낸다 (붉은 점선 부위는 우루시올 추출 시간을 나타냄).
도 2은 본 발명에 따른 브라운 소스의 제조 공정도의 일례를 나타낸 것이다.
도 3은 본 발명에 따른 브라운 소스의 HPLC 크로마토그램을 나타낸다 (붉은 점선 부위는 우루시올 추출 시간을 나타냄).
도 4는 본 발명에 따른 브라운 소스의 항산화 활성을 나타낸 그래프이다. 도 4a는 DPPH 라디칼 소거활성, 도 4b는 ABTS 라디칼 소거활성, 도 4c는 하이드록실 라디칼 소거활성, 및 도 4d는 FRAP 환원력을 나타낸다.
도 5은 본 발명에 따른 브라운 소스의 알파-글루코시다아제 저해활성을 나타낸다.
도 6은 본 발명에 따른 브라운 소스의 췌장-리파아제 저해활성을 나타낸다.Fig. 1 shows HPLC chromatograms before and after fermentation of fermented matsutake mushroom mycelia of lacquer tree mixed powder (red dotted line indicates urushiol extraction time).
2 shows an example of a manufacturing process diagram of a brown sauce according to the present invention.
3 shows the HPLC chromatogram of the brown source according to the present invention (the red dotted area indicates the urushiol extraction time).
Figure 4 is a graph showing the antioxidant activity of the brown sauce according to the present invention. 4A shows DPPH radical scavenging activity, FIG. 4B shows ABTS radical scavenging activity, FIG. 4C shows hydroxyl radical scavenging activity, and FIG. 4D shows FRAP reducing power.
Figure 5 shows the alpha-glucosidase inhibitory activity of the brown source according to the present invention.
6 shows the pancreas-lipase inhibitory activity of Brown's sauce according to the present invention.
다음의 실시예들에 의해 본 발명이 더 상세히 설명된다. 이들 실시예는 본 발명을 예시하기 위한 것이며, 본 발명의 범위가 이들에 의해 제한되어서는 안된다.The present invention is explained in more detail by the following examples. These examples are intended to illustrate the invention, and the scope of the invention should not be limited by them.
제조예 1. 옻나무 혼합분말 송이버섯균사체 발효 및 분석Preparation Example 1. Fermentation and analysis of lacquer mixed powder pine mushroom mycelium
본 발명의 옻나무 혼합분말 발효물을 제조하고, 발효 전·후 알레르기 유발물질인 우루시올을 분석하였다.The fermented product of the lacquer tree mixed powder of the present invention was prepared, and urushiol, which is an allergy-inducing substance, was analyzed before and after fermentation.
<옻나무 혼합분말 발효><Lacquer mixed powder fermentation>
옻나무는 함양군 마천면 일대에서 채취한 것을 함양군농업기술센터로부터 공급받아 사용하였고, 콩은 풍산나물콩 품종을 농촌진흥청 국립식량원 남부작물부로부터 재배된 것을 공급받았고, 현미는 시중에 판매되는 것을 구입하였다. The lacquer tree was collected from Macheon-myeon, Hamyang-gun and was supplied from the Hamyang-gun Agricultural Technology Center, and the beans were supplied from the South Crop Department of the National Food Service of the Rural Development Administration. .
송이버섯균사체는 경상대학교 임산가공실험실로부터 분양받아 10% 백미 액체배지에 접종하여 25℃에서 5일간 배양하여 종균을 준비하였다. The pine mushroom mycelium was pre-sold from the forest processing laboratory of Gyeongsang National University, inoculated in 10% white rice liquid medium, and cultured at 25°C for 5 days to prepare a seed.
옻나무를 절단하여 100℃에서 1시간 처리한 후 55℃에서 2∼3일간 건조시킨 후, 분쇄기로 초핑하여 분말화하였다. 또한 콩과 현미 역시 분쇄기로 분쇄하여 분말로 제조하여 준비하였다.The lacquer was cut, treated at 100°C for 1 hour, dried at 55°C for 2 to 3 days, and then chopped with a grinder to powder. In addition, beans and brown rice were also pulverized with a grinder to prepare a powder.
옻나무 분말 120g, 콩 분말 40g 및 현미 분말 40g을 잘 혼합한 후 정제수를 첨가하여 수분을 50% 정도로 조정한 후, 121℃에서 30분 살균 처리하여 냉각한 후, 상기에서 준비된 송이버섯균사체 종균을 5%(v/v)에 접종하여 25℃에서 12일간 발효를 시킨 후 55℃에서 2∼3일간 건조시키고 분쇄기로 분쇄하여 분말로 제조하였다.After mixing well, 120 g of sumac powder, 40 g of soybean powder, and 40 g of brown rice powder, added purified water to adjust the moisture to about 50%, sterilized at 121°C for 30 minutes to cool, and then the matsutake mycelium spores prepared above were 5 %(v/v) was inoculated, fermented at 25°C for 12 days, dried at 55°C for 2-3 days, and pulverized with a grinder to prepare a powder.
<시료 준비><Sample preparation>
우루시올 분석을 위한 시료는 식품공전 일반시험법의 식품 중 유해물질 '우루시올 확인시험'에 준하여 준비하였다. 구체적으로는, 상기에서 제조된 옻나무 혼합분말 발효물 분말과 비교를 위하여 발효 전 옻나무 혼합분말을 각각 20 g을 취하여 95% 에탄올 100 ml를 첨가한 후 3시간 이상 교반 추출한 후, 이를 부흐너 깔때기로 흡인여과 후 에탄올로 잔사 및 용기를 세척하여 여액을 모아 40℃ 이하의 수욕 중에서 감압농축했다. 잔류물을 아세토니트릴 2 ml에 녹여 0.45 ㎛ 시린지 필터로 여과한 후 시료로 준비하였다.Samples for urushiol analysis were prepared in accordance with the'Urusiol Identification Test' of harmful substances in food in the General Test Methods of the Food Code. Specifically, for comparison with the fermented lacquer mixed powder prepared above, 20 g of each lacquer mixed powder before fermentation was added and 100 ml of 95% ethanol was added, followed by stirring and extraction for at least 3 hours, and then using a Buchner funnel. After suction filtration, the residue and the container were washed with ethanol, and the filtrate was collected and concentrated under reduced pressure in a water bath of 40°C or less. The residue was dissolved in 2 ml of acetonitrile, filtered through a 0.45 μm syringe filter, and prepared as a sample.
<우루시올 분석> <Urusiol analysis>
우루시올 분석은 식품공전 일반시험법의 식품 중 유해물질 '우루시올 확인시험'을 약간 변형하여 고압 액상 크로마토그램(HPLC, Agilent 1200 series, Agilent Co)로 분석하였다. 이동상 용매는 2.0% 글라시알 아세트산(수중) (용매 A)와 아세토니트릴 (용매 B)로 분석하였고, 이동상 조건은 용매 B 기준으로 각각 5, 20, 27, 29 및 30분 동안 10%, 95%, 95%, 10% 및 10%로 유지시켰다. 시료는 20㎕를 주입하였으며 이동상 속도는 60℃에서 1ml/min으로 유지하였고 diode array UV detector (Agilent 1200 series, Agilent Co.)의 흡광도 276 nm에서 정량하여 표 1에 나타내고, HPLC 크로마토그램을 도 1에 나타냈다. Urushiol analysis was performed with a high-pressure liquid chromatogram (HPLC,
nd: 검출되지 않음All experiments were repeated five times and expressed as an average value.
nd: not detected
표 1 및 도 1에 나타낸 바와 같이, 발효 전에는 알레르기 유발물질인 우루시올이 1.52 mg/100 g 검출되었으나, 발효 후에는 전혀 검출되지 않아서 발효에 의해 알레르기 유발물질이 제거됨(무독화됨)을 확인할 수 있다.As shown in Table 1 and FIG. 1, 1.52 mg/100 g of urushiol, which is an allergen, was detected before fermentation, but it was not detected at all after fermentation, so that the allergen was removed (detoxified) by fermentation.
제조예 2. 옻나무 혼합분말 송이버섯균사체 발효물과 한방약재의 추출물 제조Preparation Example 2. Preparation of extract of lacquer tree mixed powder matsutake mycelium fermented product and herbal medicine
<한방약재 분말 제조><Manufacture of herbal medicine powder>
산양삼은 함양군 서하면 일대에서 재배된 3년 이상을 구입하여 흐르는 물에 3회 세척한 후 55℃에선 2∼3일간 건조하여 준비하였고 인삼, 당귀, 백수오, 천궁, 감초 및 대추는 건조된 것을 산청군 금서면 소재 ㈜자연애제약에서 구입하였다.Sanyangsam was prepared by purchasing more than 3 years grown in Seo-myeon, Hamyang-gun, washing 3 times in running water and drying for 2-3 days at 55℃. Ginseng, angelica, baeksuoh, cinnamon, licorice and jujube were dried. It was purchased from Jayeonae Pharmaceutical Co., Ltd. located in Geumseo-myeon, Sancheong-gun.
산양삼, 인삼, 당귀, 백수오, 천궁, 감초 및 대추를 각각 분쇄기로 분쇄하여 분말로 제조하였고, 혼합삼 분말은 산양삼 분말과 인삼 분말을 1 : 9의 중량비로 혼합하여 준비하였다. Wild ginseng, ginseng, angelica, baekshou, cheongoong, licorice and jujube were pulverized into powders, respectively, and mixed ginseng powder was prepared by mixing wild ginseng powder and ginseng powder in a weight ratio of 1:9.
혼합삼 분말 20 g, 당귀 분말 20 g, 백수오 분말 20 g, 천궁 분말 20 g, 감초 분말 20 g 및 대추 분말 20 g을 잘 혼합한 후, 상기 제조예 1에서 제조된 옻나무 혼합분말 송이버섯균사체 발효물 분말 80 g을 추가 혼합한 혼합분말에 10 g에 50% 에탄올 200 ml 첨가하여 최종 20배 희석한 후, 70℃에서 5시간 동안 600rpm 속도를 유지하여 추출하였다. 동일한 조건으로 2회 반복 추출하여 모은 후 여과지(No. 2, Whatman, Tokyo Roshi Kaisha, Ltd., Tokyo, Japan)로 여과한 후 가용성고형분이 10 브릭스(brix)가 되게 감압농축기를 이용하여 농축하여 옻나무 혼합분말 송이버섯균사체 발효물과 한방약재의 복합 추출물을 제조하였다.After mixing well mixed ginseng powder 20 g, angelica powder 20 g, baekshou powder 20 g, cheonggung powder 20 g, licorice powder 20 g, and jujube powder 20 g, the lacquer tree mixed powder prepared in Preparation Example 1 matsutake mycelium After 80 g of fermented product powder was added to the mixed powder, 200 ml of 50% ethanol was added to 10 g, diluted 20 times, and extracted by maintaining a 600 rpm speed at 70° C. for 5 hours. Extracted twice under the same conditions, collected, filtered through filter paper (No. 2, Whatman, Tokyo Roshi Kaisha, Ltd., Tokyo, Japan), and concentrated using a reduced pressure concentrator so that the soluble solid content becomes 10 brix. A complex extract of the fermented matsutake mushroom mycelium of lacquer tree mixed powder and herbal medicine was prepared.
제조예Manufacturing example 3. 청국장 소스 3. Cheonggukjang Sauce 스톡stock 제조 Produce
콩 1 kg을 약 2 부피배의 물에서 약 12시간 동안 침지하고 나서 약 2시간 물을 빼고 120℃에서 30분간 증자한 후, 약 40℃로 냉각하여 증자된 콩을 발효 틀에 넣은 후, TSB 액체배지에서 12시간 정도 종배양한 바실러스 아밀로리퀴페시언스 MGD02 배양액 2.5 %(55 ml)를 접종하고, 37℃에서 72시간 동안 발효시켜 청국장을 제조하였고, 이를 50 ~ 60℃에서 2일간 건조하여 건조 청국장을 제조하였다. After immersing 1 kg of beans in about 2 times the volume of water for about 12 hours, drain the water for about 2 hours, cook for 30 minutes at 120°C, cool to about 40°C, and put the steamed beans in a fermentation mold, then TSB Inoculated with 2.5% (55 ml) of Bacillus amyloliquefacians MGD02 culture medium cultured for about 12 hours in liquid medium, and fermented at 37°C for 72 hours to prepare Cheonggukjang, which was dried at 50 ~ 60°C for 2 days. Dry cheonggukjang was prepared.
건조 청국장 1 kg에 식수 4 L 첨가하고 처음에 강한 불로 가열하여 끓어오르면 중불로 낮추어 1시간 끓여 추출하고 채반에서 걸러 청국장 추출액 얻어 두고, 걸러낸 청국장 콩에 다시 식수 2 L 가하고 30분간 끓여 위에서와 같이 청국장 추출 과정을 2회 반복하여 청국장 추출액 전체를 모아 4 L가 되도록 한 후 중간불로 끓여 약 30 브릭스로 농축하여 청국장 소스 스톡를 제조하였다.Add 4 L of drinking water to 1 kg of dried cheonggukjang, first heat it over strong heat, and when it boils, lower it to medium heat and boil for 1 hour to extract. Filter it on a tray to get the cheonggukjang extract. The extracting process of cheonggukjang was repeated twice to collect the whole cheonggukjang extract so that it became 4L, then boiled over medium heat and concentrated to about 30 brix to prepare cheonggukjang sauce stock.
제조예 4. 브라운 소스 제조Preparation Example 4. Preparation of Brown Sauce
제조예 2 및 3에서 제조된 옻나무 혼합분말 송이버섯균사체 발효물과 한방약재의 복합 추출물과 청국장 소스 스톡을 이용하여 브라운 소스를 제조하였다.Brown sauce was prepared by using the complex extract of the lacquer tree mixed powder prepared in Preparation Examples 2 and 3, the fermented matsutake mycelium and herbal medicinal herbs, and cheonggukjang sauce stock.
구체적으로는, 130℃로 달군 팬에 올리브유를 붓고 밀가루를 넣은 다음 불을 낮추어 눌러 붙지 않도록 저어 주면서 갈색이 될 때까지 볶아 루를 제조하였다. 표 2에 나타낸 바와 같이, 제조예 3에서의 청국장 소스 스톡 400ml에 루 30 g, 부재료인 당근, 양파, 셀러리, 파 (각각 40 g), 식초 40ml, 오미자청 40ml, 채소 육수 40ml, 조미료인 설탕, 소금, 마늘, 생강을 각각 5g을 첨가하고 100℃에서 끓인 후, 채에 걸러내어 소스를 제조하고, 제조예 2에서 제조한 추출물(가용성고형분 함량: 10 brix)을 각각 0ml (대조예) 및 40ml (약 5 중량%; 실시예) 첨가하여 100℃에서 30분간 끓인 후 냉각하여 브라운 소스를 제조하였다 (도 2). Specifically, olive oil was poured into a pan heated at 130°C, flour was added, and then the heat was lowered and stirred until it became brown while stirring so as not to stick to it to prepare roux. As shown in Table 2, to 400 ml of cheonggukjang sauce stock in Preparation Example 3, 30 g of Lu, carrots, onions, celery, green onions (40 g each), 40 ml of vinegar, 40 ml of Schisandra chinensis, 40 ml of vegetable stock, sugar as a seasoning , Salt, garlic, and ginger were each added 5 g and boiled at 100° C., filtered through a stalk to prepare a sauce, and the extract (soluble solid content: 10 brix) prepared in Preparation Example 2 was each 0 ml (control example) and 40ml (about 5% by weight; Example) was added and boiled at 100° C. for 30 minutes, and then cooled to prepare a brown sauce (FIG. 2).
(당근, 양파, 셀러리, 파 : 각 40 g)Mixed vegetables
(Carrot, onion, celery, green onion: 40 g each)
시험예 1. 브라운 소스의 알레르기 유발물질 함유 여부 분석Test Example 1. Analysis of whether brown sauce contains allergens
제조예 4에 제조한 실시예의 브라운 소스에 대한 알레르기 유발물질인 우루시올 함유 여부 분석은 제조예 1에서와 동일한 방식으로 수행하였고, 그 결과의 HPLC 크로마토그램을 도 3에 나타냈다. The analysis of whether urushiol, which is an allergy-inducing substance to the brown sauce prepared in Preparation Example 4, was contained in the same manner as in Preparation Example 1, and the resulting HPLC chromatogram is shown in FIG.
도 3에 도시된 바와 같이, 본 발명에 따른 브라운 소스에는 알레르기 유발물질인 우루시올이 검출되지 않았다.As shown in Figure 3, in the brown sauce according to the present invention, urushiol, which is an allergen, was not detected.
시험예 2. 브라운 소스의 생리활성물질 분석Test Example 2. Analysis of Bioactive Substances in Brown Sauce
제조예 4에 제조한 실시예 및 대조예의 브라운 소스의 생리활성물질인 총 페놀릭스, 총 플라보노이드, 페놀산, 및 플라보놀을 분석하였다. Total phenolics, total flavonoids, phenolic acids, and flavonols, which are physiologically active substances of the brown sauce of Example and Control Example prepared in Preparation Example 4 were analyzed.
<시료 준비><Sample preparation>
제조예 4에 제조한 실시예 및 대조예의 브라운 소스를 각각 3차 증류수로 10 배 희석한 후 0.45 ㎛ 여과 필터로 여과한 액을 시료로 준비하였다. The brown sauces of Examples and Controls prepared in Preparation Example 4 were diluted 10 times with tertiary distilled water, respectively, and then filtered through a 0.45 μm filtration filter to prepare a sample.
<총 페놀릭스와 총 플라보노이드 함량 분석><Analysis of total phenolics and total flavonoid content>
총 페놀릭스 함량은 Folin-Denis법을 약간 변형하여 측정하였다. 각각의 시료 0.5 ml를 시험관에 분주하고 25% Na2CO3 용액 0.5 ml를 첨가하여 3분간 정치시켰다. 그 후 2 N Folin-Ciocalteu phenol 용액 0.25 ml 첨가 및 혼합한 다음 30℃에서 1시간 동안 발색시켰다. 발색된 시료는 750 nm에서 분광광도계(Spectronic 2D)를 사용하여 흡광도를 측정하였고, 갈산를 이용하여 작성한 표준 검량곡선으로부터 값을 산출하였고, 그 결과를 표 3에 나타냈다. The total phenolics content was measured by slightly modifying the Folin-Denis method. 0.5 ml of each sample was dispensed into a test tube, 0.5 ml of a 25% Na 2 CO 3 solution was added and allowed to stand for 3 minutes. Then, 0.25 ml of a 2 N Folin-Ciocalteu phenol solution was added and mixed, followed by color development at 30° C. for 1 hour. The absorbance of the colored sample was measured using a spectrophotometer (Spectronic 2D) at 750 nm, and a value was calculated from a standard calibration curve prepared using gallic acid, and the results are shown in Table 3.
총 플라보노이드 함량은 Davis법으로 측정하였다. 각각의 시료 0.5 ml에 디에틸렌글리콜 1.0 ml 및 1 N-NaOH 0.01 ml를 가하여 37℃ 항온수조에서 1시간 방치시켰다. 그 후 분광광도계(Spectronic 2D)를 이용하여 420 nm에서 흡광도를 측정하였고, 루틴을 이용하여 작성한 표준 검량곡선으로부터 값을 산출하였고, 그 결과를 표 3에 나타냈다. Total flavonoid content was measured by the Davis method. 0.5 ml of each sample 1.0 ml of diethylene glycol and 0.01 ml of 1 N-NaOH were added and left in a constant temperature water bath at 37° C. for 1 hour. Thereafter, the absorbance was measured at 420 nm using a spectrophotometer (Spectronic 2D), and the value was calculated from a standard calibration curve prepared using a routine, and the results are shown in Table 3.
표 3에 나타낸 바와 같이, 본 발명에 따른 브라운 소스(실시예)는 총 페놀릭스 및 총 플라보노이드스의 함량이 각각 0.32 mg/ml (약 14% 증진) 및 0.34 mg/ml (약 30% 증진)으로, 대조예의 브라운 소스 (추출물이 첨가되지 않음)에 비하여 현저하게 증진되었다. As shown in Table 3, the brown sauce according to the present invention (Example) had a total phenolics and total flavonoid content of 0.32 mg/ml (about 14% enhancement) and 0.34 mg/ml (about 30% enhancement), respectively. As a result, it was significantly improved compared to the brown sauce of the control example (no extract was added).
<페놀산 및 플라보놀 분석><Phenolic acid and flavonol analysis>
페놀릭산과 플라보놀 물질 분석은 고압 액상 크로마토그램(High performance liquid chromatography, Agilent 1200 series, Agilent Co, Forest Hill, Vic, Australia)로 분석하였다. 이동상 용매는 2.0% 글라시알 아세트산(수중)(solution A)와 2.0% 아세토니트릴(글라시알 아세트산 중)(solution B)로 분석하였고, 이동상 조건은 용매 B 기준으로 각각 10, 15, 20, 25, 30, 35, 40, 45, 55 및 60분 동안 15%, 5%, 15%, 5%, 10%, 50%, 50%, 60%, 80% 및 90%로 유지시켰다. 각각의 시료는 20 ㎕를 주입하였으며 이동상 속도는 30℃에서 1ml/min으로 유지하였고 페놀산(phenolic acids) 물질은 diode array UV detector(Agilent 1200 series, Agilent Co.)의 흡광도 280nm에서 정량하였고, 플라보놀(flavonols) 물질은 흡광도 270nm에서 정량하여 그 결과를 각각 표 4 및 표 5에 나타냈다.The analysis of phenolic acid and flavonol substances was performed by high-performance liquid chromatography (
표 4에 나타낸 바와 같이, 본 발명에 따른 실시예의 브라운 소스는 페놀산 화합물을 대조예에 비하여 증진된 함량으로 함유함을 알 수 있고, 특히 프로토카테큐산(protocatechuic acid)과 클롤로제닉산(chlorgenic acid)은 각각 403.26 ㎍/ml 및 499.56 ㎍/ml 으로 고함량으로 함유하였다.As shown in Table 4, it can be seen that the brown sauce of the Example according to the present invention contains a phenolic acid compound in an increased content compared to the control example, and in particular, protocatechuic acid and chlorgenic acid acid) was contained in high content at 403.26 µg/ml and 499.56 µg/ml, respectively.
표 5에 나타낸 바와 같이, 본 발명에 따른 실시예의 브라운 소스는 플라보놀 화합물 모두 대조예에 비해 증진된 함량으로 함유하였고, 특히 에피갈로카테킨(epigallocatechin)과 퀘르세틴(quercetin)은 각각 2601.56 ㎍/ml 및 2601.56 ㎍/ml으로 고함량으로 함유하였다. As shown in Table 5, the brown sauce of the examples according to the present invention contained both flavonol compounds in an enhanced content compared to the control example, and in particular epigallocatechin and quercetin were 2601.56 μg/ml, respectively. And 2601.56 μg/ml and contained in a high content.
시험예 3. 브라운 소스의 항산화 활성 분석Test Example 3. Analysis of Antioxidant Activity of Brown Sauce
제조예 4에 제조한 실시예 및 대조예의 브라운 소스의 항산화 활성은 DPPH 라디칼 소거활성, ABTS 라디칼 소거활성, 하이드록실 라디칼 소거활성 및 FRAP 환원력을 측정하여 분석하였다.The antioxidant activity of the brown sources of Examples and Control Examples prepared in Preparation Example 4 was analyzed by measuring DPPH radical scavenging activity, ABTS radical scavenging activity, hydroxyl radical scavenging activity, and FRAP reducing power.
<시료 준비><Sample preparation>
제조예 4에 제조한 실시예 및 대조예의 브라운 소스를 각각 3차 증류수로 1배(원액), 5배, 10배, 50배 및 100배 희석한 후, 0.45 ㎛ 여과 필터로 여과하여 시료를 준비하였다. Samples were prepared by diluting the brown sauces of Examples and Controls prepared in Preparation Example 4 1 times (stock solution), 5 times, 10 times, 50 times and 100 times with tertiary distilled water, respectively, and then filtered through a 0.45 μm filtration filter. I did.
<DPPH 라디칼 소거활성><DPPH radical scavenging activity>
DPPH 라디칼 소거활성은 상기에서 준비된 10배, 50배 및 100배 희석되어 여과된 각각의 시료 0.2 ml에, DPPH 용액(1.5-4 M) 0.8 ml를 첨가하여 균일하게 혼합한 30분간 방치한 후 525 nm에서 흡광도를 측정하여 수행하였다. DPPH 라디칼 소거활성의 음성 대조구는 시료 대신 증류수를 사용하여 동일한 방법으로 진행하여 흡광도의 차이를 다음 식에 의해 백분율(%)로 산출하였으며, 그 결과를 도 4a에 도시하였다. DPPH radical scavenging activity was obtained by adding 0.8 ml of DPPH solution (1.5 -4 M) to 0.2 ml of each sample diluted 10-fold, 50-fold and 100-fold and filtered, and allowed to stand for 30 minutes after uniformly mixing. It was carried out by measuring the absorbance at nm. The negative control of DPPH radical scavenging activity was performed in the same manner using distilled water instead of the sample, and the difference in absorbance was calculated as a percentage (%) by the following equation, and the result is shown in FIG. 4A.
라디칼 소거활성(%) = [1-(음성대조구 흡광도 ÷실험구 흡광도)] ×100Radical scavenging activity (%) = [1-(absorbance in negative control ÷ absorbance in experimental section)] ×100
도 4a에 도시된 바와 같이, 브라운 소스를 10배, 50배 그리고 100배로 희석하였을 때, 본 발명에 따른 실시예는 각각 77.18%, 44.21% 및 11.51%의 소거활성을 나타내어 대조예 (72.46%, 39.08% 및 10.45%)에 비하여 증진된 소거 활성을 나타내었다.As shown in Fig. 4A, when brown sauce was diluted 10 times, 50 times and 100 times, the examples according to the present invention showed scavenging activities of 77.18%, 44.21% and 11.51%, respectively, and thus the control examples (72.46%, and 100 times). 39.08% and 10.45%) showed enhanced scavenging activity.
<ABTS 라디칼 소거활성> <ABTS radical scavenging activity>
ABTS 라디칼 소거활성은 7mM ABTS 시약 5 ml과 140mM K2S2O8 (FW 270.3, Sigma 9392) 5 ml을 섞어 어두운 곳에 14~16시간 방치시켜 양이온 라디칼을 생성시킨 후, 이를 메탄올로 섞어 732nm에서 대조구의 흡광도 값이 0.7±0.02가 되도록 조절한 ABTS 용액을 사용하였다. ABTS radical scavenging activity was obtained by mixing 5 ml of 7mM ABTS reagent and 5 ml of 140mM K 2 S 2 O 8 (FW 270.3, Sigma 9392) and leaving it in a dark place for 14 to 16 hours to generate cation radicals, which were then mixed with methanol and mixed at 732 nm. The ABTS solution adjusted so that the absorbance value of the control was 0.7±0.02 was used.
상기에서 준비된 10배, 50배 및 100배 희석되어 여과된 각각의 시료 0.1 ml과 ABTS 용액 0.9 ml를 혼합하여 3분간 반응시키고 732nm에서 흡광도를 측정하였다. ABTS 라디칼 소거활성 역시 음성 대조구는 시료 대신 증류수를 사용하여 동일한 방법으로 진행하여 흡광도의 차이를 상기 식에 의해 백분율(%)로 산출하였으며, 그 결과를 도 4b에 도시하였다. 0.1 ml of each sample diluted 10 times, 50 times and 100 times prepared above and filtered and 0.9 ml of ABTS solution were mixed, reacted for 3 minutes, and absorbance was measured at 732 nm. The ABTS radical scavenging activity was also negative control using distilled water instead of the sample, and the difference in absorbance was calculated as a percentage (%) by the above equation, and the result is shown in FIG. 4B.
도 4b에 도시된 바와 같이, 본 발명에 따른 실시예의 브라운 소스가 대조예에 비하여 모두 증진된 소거 활성을 나타내었다. 특히 브라운 소스를 50배로 희석하였을 때, 본 발명에 따른 실시예는 88.91%의 소거활성을 나타내어 대조예 (81.54%)에 비하여 상당히 증진된 소거 활성을 나타내었다.As shown in Figure 4b, the brown sauce of the embodiment according to the present invention all showed enhanced scavenging activity compared to the control example. In particular, when brown sauce was diluted 50 times, the Example according to the present invention exhibited 88.91% of the scavenging activity, which was significantly enhanced compared to the control example (81.54%).
<하이드록실 라디칼 소거활성><Hydroxy radical scavenging activity>
하이드록실 라디칼 소거활성은 10mM FeSO4 .7H20-EDTA 0.2 ml, 10mM 2-데옥시리보스 0.2 ml, 10mM H2O2 0.2 ml, 상기에서 준비된 10배, 50배 및 100배 희석되어 여과된 각각의 시료 1.4 ml를 혼합한 후 37℃에서 4시간 동안 반응시켜 혼합액을 만든 후, 이 혼합액에 1% 티오바르비탈산(in D.W)와 2.8% 트리클로로아세트산(in D.W)를 각각 1 ml를 가하여 100℃에서 20분간 발색시켜 냉각시킨 후 520nm에서 흡광도를 측정하였다. 음성 대조구로는 시료 대신에 PBS(1L 기준 NaCl 8.76g, NaH2PO4 0.11g, Na2HPO4 0.596g)을 사용하였다. 하이드록실 라디칼 소거활성은 시료 용액의 첨가구와 무첨가구 사이의 흡광도의 차이를 상기 식에 의해 % 값을 산출하였고, 그 결과를 도 4c에 나타냈다.The hydroxyl radical scavenging activity is 10mM FeSO 4 . 7H 2 0-EDTA 0.2 ml, 10 mM 2-deoxyribose 0.2 ml, 10 mM H 2 O 2 0.2 ml, and 1.4 ml of each sample diluted 10 times, 50 times and 100 times prepared above and filtered. After reacting at °C for 4 hours to prepare a mixture, 1 ml of 1% thiobarbital acid (in DW) and 2.8% trichloroacetic acid (in DW) were added to the mixture, followed by color development at 100 °C for 20 minutes and cooling. Absorbance was measured at 520 nm. As a negative control, PBS (1L NaCl 8.76g, NaH 2 PO 4 0.11g, Na 2 HPO 4 0.596g) was used instead of the sample. As for the hydroxyl radical scavenging activity, the difference in absorbance between the addition and no addition of the sample solution was calculated by the above equation, and the results are shown in FIG. 4C.
도 4c에 도시된 바와 같이, 본 발명에 따른 실시예의 브라운 소스가 대조예에 비하여 모두 증진된 소거 활성을 나타내었다. 특히 브라운 소스를 10배로 희석하였을 때, 본 발명에 따른 실시예는 48.75%의 소거활성을 나타내어 대조예(41.68%)에 비하여 상당히 높은 소거 활성을 나타내었다.As shown in Figure 4c, the brown sauce of the embodiment according to the present invention all showed enhanced scavenging activity compared to the control example. In particular, when the brown sauce was diluted 10 times, the Example according to the present invention showed 48.75% of the scavenging activity, which was considerably higher than the control example (41.68%).
<FRAP 환원력><FRAP reducing power>
FRAP 환원력은 Acetate buffer (30 mM, pH 3.6), TPTZ 시약(10 mM in 40 mM HCl), 및 FeCl3 용액(20 mM in DW)을 10:1:1 (v/v/v)의 비율로 혼합하여 FRAP 측정 시약을 조제한 후, 37℃ 항온기에서 15분 예비반응시킨 후, 상기에서 준비된 10배, 50배 및 100배 희석되어 여과된 각각의 시료 50 ㎕와 FRAP 시약 950 ㎕를 시험관에 분주하여 37℃에서 15분 반응시키고 분광광도계를 사용하여 593nm에서 흡광도를 측정하였다. 음성대조구 실험은 시료대신에 추출용매를 사용하였고, 그 결과를 도 4d에 나타내었다.FRAP reducing power is Acetate buffer (30 mM, pH 3.6), TPTZ reagent (10 mM in 40 mM HCl), and FeCl 3 The solution (20 mM in DW) was mixed in a ratio of 10:1:1 (v/v/v) to prepare a FRAP measurement reagent, and then pre-reacted for 15 minutes in an incubator at 37° C., and then prepared 10 times, 50 50 µl of each sample diluted twice and 100-fold and filtered, and 950 µl of FRAP reagent were dispensed into a test tube, reacted at 37°C for 15 minutes, and absorbance was measured at 593 nm using a spectrophotometer. In the negative control experiment, an extraction solvent was used instead of the sample, and the results are shown in FIG. 4D.
도 4d에 도시된 바와 같이, 본 발명에 따른 실시예의 브라운 소스가 대조예에 비하여 모두 증진된 환원력을 나타내었다. 특히 브라운 소스를 10배로 희석하였을 때, 본 발명에 따른 실시예는 1.548의 환원력을 나타내어 대조예(1.357)에 비하여 상당히 높은 환원력을 나타냈다. As shown in Figure 4d, the brown sauce of the embodiment according to the present invention all showed enhanced reducing power compared to the control example. In particular, when the brown sauce was diluted 10 times, the Example according to the present invention exhibited a reducing power of 1.548, indicating a significantly higher reducing power than the control example (1.357).
시험예 4. 브라운 소스의 항당뇨 및 항비만 활성 분석Test Example 4. Analysis of antidiabetic and antiobesity activity of Brown's sauce
제조예 4에 제조한 실시예 및 대조예의 브라운 소스의 항당뇨 활성 및 항비만 활성은 항당뇨 효과의 지표인 알파-글루코시다아제 저해활성과 항비만 효과의 지표인 췌장-리파아제 저해활성 측정을 통해 분석하였다.The anti-diabetic activity and anti-obesity activity of the examples and control examples prepared in Preparation Example 4 were determined by measuring the alpha-glucosidase inhibitory activity, an indicator of the anti-diabetic effect, and the pancreatic-lipase inhibitory activity, which is an indicator of the anti-obesity effect. Analyzed.
<항당뇨 활성><Antidiabetic activity>
알파-글루코시아다제(α-Glucosidase) 저해활성은 상기에서 준비된 1배, 5배 및 10배 희석되어 여과된 각각의 시료 50 ㎕, 알파-글루코시아다제(0.5 U/ml) 효소용액 50 ㎕, 200 mM 인산나트륨 완충용액(pH 6.8) 50 ㎕를 혼합하여 37℃에서 10분간 예비반응시켰다. 이후 인산나트륨 완충용액(pH 6.8)에 녹인 p-NPG(5 mM) 100 ㎕를 첨가하여 다시 37℃에서 10분 반응시켰다. 이 반응액에 Na2CO3 (100 mM) 0.75 ml를 가해 최종 반응을 정지시킨 후 420nm에서 분광광도계를 이용하여 흡광도를 측정하고 음성대조구로 증류수를 사용하여 상기 식에 의해 백분율(%)을 계산하였고 그 결과를 도 5에 나타내었다.Alpha-glucosidase inhibitory activity is 50 µl of each sample diluted 1, 5- and 10-fold prepared above and filtered, 50 µl of alpha-glucosidase (0.5 U/ml) enzyme solution, 50 µl of 200 mM sodium phosphate buffer solution (pH 6.8) was mixed and pre-reacted at 37°C for 10 minutes. Thereafter, 100 µl of p- NPG (5 mM) dissolved in a sodium phosphate buffer solution (pH 6.8) was added and reacted again at 37° C. for 10 minutes. Na 2 CO 3 in this reaction solution After adding 0.75 ml of (100 mM) to stop the final reaction, the absorbance was measured using a spectrophotometer at 420 nm, and the percentage (%) was calculated by the above equation using distilled water as a negative control, and the results are shown in FIG. Done.
도 5에 도시된 바와 같이, 본 발명에 따른 브라운 소스(실시예)는 대조예에 비하여 증진된 알파-글루코시아다제 저해활성을 나타냈고, 특히 5배 희석하였을 때 본 발명에 따른 실시예는 34.87%로 대조예(30.192%)에 비하여 상당히 증진된 저해활성을 나타냈다. As shown in FIG. 5, Brown sauce (Example) according to the present invention exhibited enhanced alpha-glucosiadase inhibitory activity compared to the control example, and in particular, when diluted 5 times, the Example according to the present invention was 34.87. In %, it showed significantly enhanced inhibitory activity compared to the control example (30.192%).
<항비만 활성><Anti-obesity activity>
췌장 리파아제 저해활성은 상기에서 준비된 1배, 5배 및 10배 희석되어 여과된 각각의 시료 50 ㎕, 췌장 리파아제 효소용액(1.0 U/mL) 50 ㎕ 및 pH 6.8로 조정된 인산나트륨 완충액(100 mM) 50 ㎕를 혼합하여 37℃의 수욕상에서 10분간 예비반응시키고 인산나트륨 완충액에 녹인 p-NPB (5 mM) 100 ㎕를 첨가 후 다시 10분간 반응시킨 후 탄산나트륨(100 mM) 0.75 ml를 가해 효소반응을 종결시켜 420nm에서 흡광도를 측정하였다. 음성대조구는 시료 대신에 증류수를 취하였으며 시료용액의 첨가구와 무첨가구 사이의 흡광도 차이를 상기 식에 의해 백분율(%)로 산출하였고, 그 결과를 도 6에 나타내었다.Pancreatic lipase inhibitory activity is 50 µl of each sample diluted 1, 5- and 10-fold and filtered, 50 µl of pancreatic lipase enzyme solution (1.0 U/mL) and sodium phosphate buffer (100 mM) adjusted to pH 6.8. ) 50 µl was mixed and pre-reacted in a water bath at 37°C for 10 minutes, 100 µl of p- NPB (5 mM) dissolved in sodium phosphate buffer was added, reacted for 10 minutes, and then 0.75 ml of sodium carbonate (100 mM) was added to the enzyme reaction. Was terminated and the absorbance was measured at 420 nm. As the negative control, distilled water was taken instead of the sample, and the difference in absorbance between the addition and the non-addition of the sample solution was calculated as a percentage (%) by the above equation, and the results are shown in FIG.
도 6에 도시된 바와 같이, 본 발명에 따른 브라운 소스(실시예)는 대조예에 비하여 현저히 증진된 췌장 리파아제 저해활성을 나타냈고, 실시예는 원액(1배 희석)일때는 59.11%, 5배 희석시에는 35.30%, 10배 희석시에는 17.39%의 저해활성을 나타내어, 대조예(각각 38.51%, 13.77%, 10.66%)에 비하여 현저히 높은 저해활성을 보였다.As shown in Figure 6, Brown sauce according to the present invention (Example) showed significantly enhanced pancreatic lipase inhibitory activity compared to the control example, and Example 59.11%, 5 times when the stock solution (1-fold dilution) was used. At the time of dilution, the inhibitory activity was 35.30%, and at the time of 10-fold dilution, the inhibitory activity was 17.39%, which was significantly higher than that of the control example (38.51%, 13.77%, and 10.66%, respectively).
시험예Test example 5. 5. 브라운 소스의Brown sauce 이화학적 특성 Physicochemical properties
제조예 4에 제조한 실시예 및 대조예의 브라운 소스의 이화학적 특성은 의 pH, 산도, 가용성 고형물, 환원당 및 수용성 단백질 함량을 측정하여 분석하였다. The physicochemical properties of the brown sauce of Example and Control Example prepared in Preparation Example 4 were analyzed by measuring the pH, acidity, soluble solids, reducing sugar and water-soluble protein contents of.
pH는 pH 미터기(MP 200, UK)로 측정하였고, 산도는 0.1 N NaOH를 사용하여 pH 8.2±0.2까지 중화시켰을 시 소요되는 소비량을 젖산양으로 환산하여 %로 표시하였고, 가용성 고형물 함량은 굴절 당도계를 사용하여 측정하였다. 환원당은 DNS법에 따라 각각의 분석시료 0.1 ml에 DNS 시약 1 ml를 첨가하여 100℃에서 20분 발색시킨 후 급속히 냉각하고 분광광도계를 사용하여 570nm에서 흡광도를 측정하여 검량선과 비교하였다.The pH was measured with a pH meter (
수용성 단백질 함량은 biuret법을 통하여 실시하였다. 즉, CuSO4·5H2O (황산구리 5수화물) 1.5 g에 KNaC4H4O6·4H2O (주석산칼륨 나트륨) 6.0 g을 500 ml의 증류수에 녹이고 10% NaOH 300 ml를 가한 후 최종 부피가 1,000 ml가 되게끔 정용하여 biuret 시약을 제조하였다. 각각의 시료 1 g을 시험관에 취하고 여기에 biuret 시약 4 ml를 첨가 및 혼합하여 37℃에서 20분간 반응시켰다. 이때 음성대조구는 증류수를 취하여 진행하였으며 20분 반응 후 3분간 원심분리 하여 상등액을 540nm에서 흡광도를 측정하고 단백질 표준곡선(bovine serum albumin)에 의해 산출된 계산식에 따라 수용성 단백질을 정량하여 표 6에 나타내었다.The water-soluble protein content was carried out through the biuret method. That is, after dissolving 6.0 g of KNaC 4 H 4 O 6 4H 2 O (sodium potassium tartrate) to 1.5 g of CuSO 4 5H 2 O (copper sulfate pentahydrate) in 500 ml of distilled water and adding 300 ml of 10% NaOH, the final volume Biuret reagent was prepared by diagnosing to be 1,000 ml. 1 g of each sample was taken into a test tube, and 4 ml of a biuret reagent was added and mixed thereto, followed by reaction at 37°C for 20 minutes. At this time, the negative control was carried out by taking distilled water, and after 20 minutes reaction, centrifugation for 3 minutes, the supernatant was measured absorbance at 540 nm, and the water-soluble protein was quantified according to the calculation formula calculated by the protein standard curve (bovine serum albumin), and is shown in Table 6. Done.
표 6에 나타낸 바와 같이, 실시예의 브라운 소스가 대조예에 비하여 산도, 가용성 고형분, 환원당 함량, 및 수용성 단백질 함량이 높았다.As shown in Table 6, the brown sauce of Example had higher acidity, soluble solid content, reducing sugar content, and water-soluble protein content compared to the control example.
Claims (6)
Pine mushroom mycelium fermented extract of mixed powder consisting of poison ivy, brown rice and soybeans; Extracts of herbal medicinal herbs consisting of mixed ginseng of wild ginseng and ginseng, angelica, baeksuoh, cheonggung, licorice and jujube; And Cheonggukjang sauce stock fermented with Bacillus amyloliquefacience MGD02 strain deposited with accession number KACC92158P, and a vegetable brown sauce enriched with physiologically active components of quercetin, epigallocatechin, protocatecuic acid, and chlorogenic acid.
The method of claim 1, wherein the fermentation extract is included in an amount of 3 to 6 vol%, the extract of the herbal medicinal material is included in an amount of 3 to 6 vol%, and the cheonggukjang sauce stock is included in an amount of 50 to 60 vol%. A vegetable brown sauce enriched with the physiologically active components of quercetin, epigallocatechin, protocatecuic acid and chlorogenic acid.
The mixed powder of claim 1, wherein the fermentation extract is composed of lacquer tree powder 60-80% (w/w), brown rice powder 10-20% (w/w), and soybean powder 10-20% (w/w). After adding water to 50~60% moisture, swelling for 1~2 hours, sterilizing at 100~120℃ for 30~60 hours, inoculating pine mushroom mycelium at 3~6% (v/w) to ferment semi-solid After that, the physiologically active components of quercetin, epigallocatechin, protocatecuic acid and chlorogenic acid, characterized in that it is prepared by extracting with 40-70% ethanol and filtering to adjust the soluble solid content to 5-10 brix, are enhanced Vegetable brown sauce.
The method of claim 1, wherein the brown source is fortified with quercetin, epigallocatechin, protocatecuic acid, and chlorogenic acid, respectively, at 1,300 μg/ml or more, 2,600 μg/ml or more, 400 μg/ml or more, and 490 μg/ml or more. A vegetable brown sauce enriched with physiologically active components of quercetin, epigallocatechin, protocatecuic acid and chlorogenic acid, characterized in that it is.
The vegetable brown sauce according to claim 1, wherein the physiologically active components of quercetin, epigallocatechin, protocatecuic acid, and chlorogenic acid are enhanced, which have enhanced antioxidant activity, antidiabetic activity and antiobesity activity.
ⅰ) 옻나무, 현미 및 콩으로 구성되는 혼합분말을 송이버섯균사체로 발효하여 에탄올 추출하여 5~10 브릭스로 농축하는 단계;
ⅱ) 산양삼과 인삼의 혼합삼, 당귀, 백수오, 천궁, 감초와 대추로 구성되는 한방약재를 에탄올 추출하여 5~10 브릭스로 농축하는 단계;
ⅲ) 콩을 수탁번호 KACC92158P로 기탁된 바실러스 아밀로리퀴페시언스 MGD02 균주로 발효하여 청국장을 제조하여 건조한 후, 건조된 청국장에 물을 첨가하여 끓여서 여과하고 20~40 브릭스로 농축하여 청국장 소스 스톡을 제조하는 단계;
ⅳ) 볶은 밀가루(루; roux)에 채소 부재료, 단계 ⅲ)에서 제조된 청국장 소스 스톡 및 조미료를 첨가하여 끓여 농축하고 여과하는 단계; 및
ⅴ) 단계 ⅰ) 및 ⅱ)에서 제조된 추출물들을, 단계 ⅳ)에서 제조된 여과액에 첨가하는 단계를 포함하는 제조방법.A method for preparing a vegetable brown sauce enriched with physiologically active components of quercetin, epigallocatechin, protocatecuic acid and chlorogenic acid, the method comprising:
I) fermenting the mixed powder consisting of lacquer, brown rice, and soybeans with pine mushroom mycelium, extracting ethanol, and concentrating to 5-10 brix;
Ii) extracting the herbal medicinal material consisting of mixed ginseng, angelica, baeksuoh, cheongoong, licorice and jujube, and concentrated to 5-10 brix;
Iii) After fermenting soybeans with Bacillus amyloliquefaciens MGD02 strain deposited under the accession number KACC92158P to prepare cheonggukjang, dry it, add water to the dried cheonggukjang, boil it, filter it, and concentrate it to 20~40 brix to prepare cheonggukjang sauce stock. Manufacturing steps;
Iv) adding the vegetable subsidiary material, the cheonggukjang sauce stock and seasoning prepared in step iii) to the roasted flour (roux), boiling, concentrating and filtering; And
V) A method comprising the step of adding the extracts prepared in steps i) and ii) to the filtrate prepared in step iv).
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