KR20200141648A - Composition for Skin Care of Yam Extraction and Yam Gochujang Containing the Same - Google Patents

Abstract

The present invention relates to a composition for enhancing skin care containing a yam extract, and a red pepper paste using the same. More specifically, the present invention relates to: a composition for enhancing skin care which is composed of a composition containing a yam extract, a sprout extract, and a collagen extract, and the composition has an effect of enhancing skin care, thereby being useful as a food composition, being able to be used as cosmetics for eating, and particularly being useful as an additive for making a red pepper paste; and a yam red pepper paste containing the composition.

Description

Composition for Skin Care of Yam Extraction and Yam Gochujang Containing the Same}

The present invention relates to a composition for enhancing skin beauty comprising a yam extract and a red pepper paste using the same, and more particularly, it is composed of a composition containing yam extract, sprout extract, and collagen extract, and such a composition has a skin beauty enhancing effect. It is useful as a food composition and can be used as a cosmetic for eating, and particularly relates to a composition for enhancing skin beauty that is useful also as an additive for preparing red pepper paste, and yam red pepper paste containing the same.

Yam (Scientific name; Dioscorea japonica Thunb.) is a monocotyledonous plant among the plants of the genus Hemp and is a vine-like herbaceous perennial plant that grows in mountains and fields. It grows naturally in the south of the central part of Korea. It is distributed in Japan and China. Rhizome is used as a medicinal material or peeled and eaten.

Yam contains mucin, a type of glycoprotein, which protects the mucous membrane of the stomach and prevents gastric damage caused by gastric acid.Allantoin is a ureide compound of glyoxylic acid. It is good for skin moisturizing, effective for skin elasticity, removes spots and freckles, and is rich in antioxidants, so it releases active oxygen to prevent skin aging. In addition, yam contains dioxin, which is good for improving blood circulation by removing blood cholesterol and cleaning blood vessels, and saponin and arginine are included to improve immunity and release harmful free radicals to prevent adult diseases. have. The efficacy of yam is known to be effective in diabetes, lung function, bronchial strengthening, rejuvenation, high blood pressure, energy strengthening, brain development, and digestion promotion. In addition, it is known to be effective in indigestion, neuralgia, low back pain, forgetfulness, visual impairment, sogal, chronic nephritis, blood pressure normalization, inflammation removal, cholesterol removal, hemostasis, frostbite, and skin care.

Sprout peanuts contain a large amount of soyasaponin, which has the effect of improving osteoporosis. Resveratrol, one of the polyphenols in sprout peanuts, is contained in grapes, red wines, peanuts, and berries at 0.001-0.15ug/g, and 0.62-0.91ug/g in sprout peanuts. Resveratrol is known to have cytoprotective, anti-cancer, antioxidant, anti-inflammatory, immunomodulatory and chemical protective mechanisms. In addition, it has high-density lipoprotein (HDL) production enhancement, low-density lipoprotein (LDL) oxidation inhibition, fat accumulation inhibition, fatty acid oxidation promotion, fatty acid synthesis inhibition, cardiovascular and cancer prevention effects. Sprout peanut extract can be purchased and used in the market, or the extract obtained by cooling, hot water or solvent extraction after steaming sprout peanuts can be concentrated in vacuo.

Collagen is mainly present in the bones and skin of animals, and is also distributed in cartilage, organs, hair, and scales of fish. In particular, it occupies most of all connective tissues in the body, such as skin and cartilage of mammals. The polypeptide granules of collagen have a triple helical structure, and glycine, proline, and other amino acids are inserted in several places to form a structure that is strongly linked to each other through hydrogen bonds, so they withstand tension and are not decomposed for a long time. Collagen is insoluble in water, but when heated with an acid or base, it decomposes and turns into gelatin. Collagen shows a tendency to weaken the polypeptide linkage above 37°C. Collagen is extracted with an organic solvent and treated with acid and alkali, and then the collagen obtained by the action of proteolytic enzymes is made into gelatin and used as a coagulant for food or jelly. Collagen and gelatin have a big difference in transparency, and because collagen is a protein that can be self-assembled, it forms a hydrogel state in water. The mixture of impurities in gelatin is called glue. I bought collagen. It is used as a food or health functional food by reducing the molecular weight to 1,000 or less by using alkali and enzymes and then purifying.

Barley sprout (barley sprout) is a barley leaf grown to 10-15cm by germinating barley. Barley shoots contain luteorin, a substance that inhibits metastasis and growth of cancer cells and suppresses melanin production, which causes pigmentation in the skin, beta-carotene has anti-aging and anti-cancer effects, and C-glycosylflavone is a flavone-based antioxidant. As it exhibits various physiological activities in the body, it has been reported that antidiabetic and anticancer, antibacterial, antiviral, anti-inflammatory, inhibitory ability of enzyme activity, and effects on the immune system have been reported. In addition to the physiologically activating functional substances of barley sprouts, potassium (K), which is a rich mineral component in barley sprouts, is very high at 2,102mg%, and phosphorus, magnesium and calcium are also high, and the alkalinity is as high as 66.4.

Various physiologically active substances contained in barley sprout and barley sprout extract are freeze-dried and finely powdered or juiced to be used as a health food, but storage and economy are poor. However, in Japan, the popularity of barley sprout-related products is high, and the barley sprout-related market reaches 1 trillion won a year.

Barley sprout leaves are rich in nutrients such as vitamins, enzymes, and chlorophyll, so interest is increasing as a health functional substance. Barley sprout extract is used in various countries including the United States and Japan as a form of nutritional supplement, and is a powerful antioxidant, SOD (Super Oxide Dismutase), vitamin C, vitamin E, and beta-carotene are reported to be contained in high levels. As the effects of balanced diet or constitutional improvement are known as health functional foods and drugs, consumption is steadily increasing.

As a prior art related to the red pepper paste using yams, Korean Patent Publication No. 10-2015-0054519 (A method for manufacturing red pepper paste containing yams and red pepper paste, and red pepper paste according to this) is prepared by putting the yam in water and brewing it. Step to do; Mixing malt water with the prepared wormwood water, adding steamed glutinous rice, and then decoating; Adding starch syrup, meju powder, and salt to the decoction water, mixing and cooling; And adding red pepper powder, yam powder, and alcohol to the cooled water. It is a method for producing red pepper paste containing yam and wormwood. Korean Patent Registration No. 10-1793933 (functional red pepper paste having antioxidant activity and whitening effect and its manufacturing method) is: (a) Peel and cut the skin of a yam, then steam it, and dry it to less than 5% moisture in a hot air dryer, A pretreatment step of yam grinding into 50-100 mesh using a grinder; (b) Prepare a primary functional substance extract by adding hot mugwort, perilla, green tea, ramie leaves, and pumpkin leaves to purified water for 5 to 6 hours in hot water at 85-95°C and filtering, and the primary functional substance Purifying the primary functional substance extract to remove the pigment and odor of the extract with activated carbon; (c) preparing a secondary functional substance extract by putting yuzu in purified water and extracting and filtering with hot water for 5-6 hours in hot water at 85-95℃; (d) 20.0% by weight of glutinous rice is steamed in a steam pot and steamed Next, filtering 0.5% by weight of malt through a sieve and mixing purified water to obtain malt water, adding steamed glutinous rice to the malt water and fermenting to obtain a saccharified product; (e) 5.0% by weight of yam powder pre-treated in step (a) to the reactant (a) to the reaction product that was cooled by adding 19.0% by weight of crude to the saccharified product of step (d), and the primary functionality of step (b) Substance extract 0.5% by weight of wormwood extract, 0.5% by weight perilla extract, 0.4% by weight of green tea extract, 0.5% by weight of ramie leaf extract, 0.5% by weight of pumpkin leaf extract, citron extract 3.0 as a secondary functional substance extract of step (c) Adding and mixing 22.1% by weight of red pepper powder, 9.0% by weight of meju powder, 8.0% by weight of cheonggukjang powder, and 8.0% by weight of salt to prepare a mixed solution; And (f) mixing 3.0% by weight of alcohol in the mixed solution of step (e) and aging it.

Korean Patent Registration No. 10-1356715 (manufacturing method of red pepper paste using thousandma powder) is a manufacturing step of glutinous rice in which glutinous rice is manufactured by increasing the amount, a manufacturing step of meso powder in which water and meso powder are added and mixed, and the production of the meso powder water A saccharification step of saccharifying the saccharified product by mixing the water and glutinous rice of the step of saccharification, and a fermentation step of fermenting by adding saccharified saccharified product, red pepper powder, cheonma powder, and salt in the saccharification step.

Other conventional techniques related to functional gochujang include Korean Patent Publication No. 10-2011-0049440 (manufacture method of red pepper paste added with fermented wild pepper paste), Korean Patent Registration No. 10-0481574 (manufacture method of functional gochujang), and Korean Patent Registration No. 10. -0810532 (Bacillus bacteria having thrombolytic activity, immune cell activity, and cytotoxic activity and red pepper paste containing the same), Korean Patent Registration No. 10-1045997 (Manufacturing method of red pepper paste containing functional substances aged by fermentation of charcoal), Korea Patent registration number 10-0719224 (a method for manufacturing functional gochujang) and Korean patent registration number 10-0686185 (a gel-containing gochujang paste and a method for manufacturing the same) are disclosed, but the technical configuration is different from the present invention.

Korean Patent Publication No. 10-2015-0054519 (Method for manufacturing red pepper paste containing yam and wormwood and red pepper paste according to it) Korean Patent Registration No. 10-1793933 (Functional red pepper paste with antioxidant activity and whitening effect and its manufacturing method) Korean Patent Registration No. 10-1208659 (Method of manufacturing low-salt red pepper paste using wormwood and red pepper paste using the same)

Red pepper paste, a product of a large company currently distributed on the market, is distributed at a low price due to the short maturation period while using inexpensive raw and subsidiary materials and a large amount of sugar, whereas red pepper paste made by small and medium-sized companies using local specialties contains various physiologically active substances. It is healthy and tastes good. However, the distribution process delivered to the final consumer is weak, so the price is high and there is a concern about degradation of quality.

The inventors of the present invention have disclosed Patent Publication No. 10-2015-0054519 (a method for manufacturing red pepper paste including yam and wormwood and red pepper paste according to the method). In addition, the present inventors have developed and disclosed a functional gochujang having a new antioxidant activity and whitening effect as a result of a subsequent study (Korean Patent Registration No. 10-1793933).

In the process of research and development of yam, a special product of Andong, Gyeongbuk, the present inventors have found that yam and its composition are excellent in terms of health function, pharmaceutical efficacy, and price.

However, since yam is tasteless and degrades the flavor of red pepper paste, after repeated research to improve it, it was discovered that a composition consisting of yam, sprout peanut extract, sprout barley extract, and collagen extract is good for skin protection and beauty, thereby enhancing skin beauty. It has come to develop a composition applicable for use.

Therefore, in the present invention, the composition for skin protection consisting of yam extract, sprout peanut extract, collagen extract and barley sprout extract succeeded in developing yam pepper paste having excellent taste and quality as well as skin protection.

Accordingly, it is an object of the present invention to provide a composition for promoting skin beauty comprising yam and sprout extract as main components.

In addition, another object of the present invention is to provide a health functional food for promoting skin beauty using a composition containing such a yam as an active ingredient.

In addition, another object of the present invention is to provide a functional yam pepper paste comprising a composition containing the yam as a main component.

In order to solve the above problems, the present invention provides a composition for enhancing skin beauty comprising a yam extract containing a yam extract, a sprout peanut extract, a sprout barley extract and a collagen extract.

According to a preferred embodiment of the present invention, 5 to 10 parts by weight of yam extract, 5 to 10 parts by weight of sprout peanut extract, 5 to 10 parts by weight of sprout barley extract, relative to the total 100 parts by weight of the skin beauty enhancing composition including yam extract, and It provides a composition for enhancing skin beauty comprising a yam extract, characterized in that it contains 1 to 5 parts by weight of the collagen extract.

In addition, the present invention provides a health functional food for enhancing skin beauty containing the composition.

In addition, according to a preferred embodiment of the present invention, 1 to 15 parts by weight of a composition for enhancing skin beauty comprising the yam extract, 20 to 30 parts by weight of red pepper powder, 4 to 8 parts by weight of meju powder, 2 to 6 parts by weight of cheonggukjang powder , To provide yam red pepper paste containing 20 to 30 parts by weight of glutinous rice powder, 20 to 30 parts by weight of starch syrup, 5 to 10 parts by weight of salt, and 0.1 to 1 parts by weight of alcohol.

In addition, the present invention comprises the steps of adding and dispersing 5 to 15 parts by weight of malt in purified water at 55-65°C, adding the malt dispersion to 20 to 30 parts by weight of steamed glutinous rice powder, saccharifying and concentrating;

Mixing and concentrating the saccharification concentrate by putting 20 to 30 parts by weight of red pepper powder, 4 to 8 parts by weight of meju powder, 2 to 6 parts by weight of cheonggukjang powder, 20 to 30 parts by weight of starch syrup, and 5 to 10 parts by weight of salt;

The mixed concentrate is mixed with 0.1 to 1 parts by weight of alcohol and 1 to 15 parts by weight of a composition for enhancing skin beauty including the yam extract of claim 1 or 2 at a temperature of 33 to 36°C, and then to red pepper paste at 22 to 25°C. Fermenting; And

Ripening the fermented red pepper paste at 12 to 15°C for 30 to 90 days

It provides a manufacturing method of yam red pepper paste containing.

The composition for skin protection comprising the yam extract of the present invention is excellent in inhibiting cell activity or antioxidant activity, and thus has excellent effects in promoting skin beauty such as moisturizing, wrinkle improvement, and aging prevention.

In addition, the composition for skin protection including such yam extract has excellent taste, and can be used as a health functional food or a cosmetic for eating.

In particular, yam red pepper paste containing this can provide red pepper paste having excellent taste and quality, as well as functionality for enhancing skin beauty due to its antioxidant activity.

1 schematically shows a manufacturing process chart for preparing yam red pepper paste using a composition for promoting skin beauty containing a yam extract of the present invention.
Figure 2 shows the effect of inhibiting the death of human keratinocytes by H ₂ O ₂ for the composition for promoting skin beauty containing the yam extract prepared in the Preparation Example of the present invention.
Figure 3 is a comparison of the results of the antioxidant activity test for the yam pepper paste prepared in the embodiment of the present invention.

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

The present invention relates to a composition for skin protection comprising a yam extract and a method for producing a yam red pepper paste containing the same.

The composition for skin protection including yam extract is composed of yam extract, sprout peanut extract, sprout barley extract and collagen extract.

According to a preferred embodiment of the present invention, the skin protection composition comprising yam of the present invention is 5 to 10 parts by weight of yam extract, 5 to 10 parts by weight of sprout peanut extract, 5 to 10 parts by weight of sprout barley extract, and 1 to 10 parts by weight of collagen extract. It contains 5 parts by weight.

These compositions can be prepared as health functional foods. In addition, it can be applied as a cosmetic composition and can be applied as an inner beauty.

In addition, yam red pepper paste is 1 to 15 parts by weight of the composition for enhancing skin beauty, 20 to 30 parts by weight of red pepper powder, 4 to 8 parts by weight of meju powder, 2 to 6 parts by weight of cheonggukjang powder, 20 to 30 parts by weight of glutinous rice powder, starch syrup. It may consist of 20 to 30 parts by weight, 5 to 10 parts by weight of salt, and 0.1 to 1 parts by weight of alcohol.

The manufacturing process of the composition of the present invention will be described in detail as an example as follows.

1) Yam extract

Each 1kg of commercially-purchased yams was purchased, added to 15ℓ, and extracted with hot water for 5-6 hours in hot water at 85-95℃, followed by filtration to obtain a yam extract. Instead of hot water, a 30-40% ethanol solution may be used. Since there is a concern that the marketability of gochujang may be degraded due to a slight unpleasant odor, impurities can be removed by filling the column with anion ion exchange resin, activated carbon or granular activated carbon.

It is preferable to use 5 to 10 parts by weight of the yam extract based on 100 parts by weight of the composition.

2) Peanut sprout extract

In the preparation of sprout peanut extract, sprout peanuts obtained by sowing are washed clean with water to remove foreign substances, steamed with steam to cool, and then freeze-dried peanut sprouts. After extracting the lyophilized peanut sprouts for 90 minutes at a temperature of 60° C. using hot water or an organic solvent, ethanol is removed with a rotary vacuum concentrator to obtain a peanut sprout extract.

It is preferable to use 5 to 10 parts by weight of the sprout peanut extract based on 100 parts by weight of the composition.

3) barley sprout extract

Functional substances of sprout barley extract contain functional secondary metabolites such as saponarin, luteorin, lutonarin, and isovitexin, and are used as materials for health foods and pharmaceuticals. The availability is widely used and studied in the United States, Japan and many other countries, and it is reported that it contains high levels of antioxidants SOD, vitamin C, vitamin E and beta-carotene.

Sprout barley is sown, harvested after about 8 to 15 days, dried, powdered, 5 kg of sprout barley powder, and sprout barley extract added purified water to sprout barley powder in a ratio of 1:10 to 40 per weight, and extraction temperature is 100 to 120 Extracted for 6 to 24 hours in the range of ℃. The dilution ratio of 1:20 was the best, the extraction temperature was good at 80°C, and the extraction time was the best at 10 hours. For organic solvent extraction, 40L of fermented alcohol, which is an extraction solvent, was added and extracted by stirring at room temperature for 24 hours.After filtering through Advantech No. 2 paper filter, the filtrate was concentrated using a vacuum concentrator to prepare a dark green mucous sprout barley extract. It was used as a sample.

It is preferable to use 5 to 10 parts by weight of the sprout barley extract based on 100 parts by weight of the composition.

4) Collagen Extract

Collagen from pigs, chickens, fish, etc., is excreted without being absorbed into the body because of its high molecular weight even if it is taken orally through diet, so it is a plan to use low-molecularized collagen as an amino acid source by decomposing it with strong acids, strong alkalis, and enzymes. Is being presented. Purified water of 1.5 to 2.5 times was added to 100 parts by weight of commercially available fish collagen and heated at 90 to 110° C. for 3.0 to 6.0 hours to separate low-molecularized collagen. 1N-HCl was added to the collagen slurry, acid hydrolyzed at 50-60° C., neutralized with 1N-NaOH to pH 6.8-7.2, and then low-molecularized collagen was separated. In the remaining collagen slurry, proteolytic enzymes Delvolase, Tunicase, and Protease M were used to obtain collagen having a low molecular weight. Collagen extract can be used by purchasing fish collagen extract from the market (Coupang).

According to the present invention, preferably, the molecular weight of collagen is 1,000 or less, and it is preferable to use 1 to 5 parts by weight of the collagen extract based on 100 parts by weight of the composition.

5) Mixing of extracts

Based on 100 parts by weight of the composition, 5 to 10 parts by weight of the yam extract, 5 to 10 parts by weight of sprout peanut extract, 5 to 10 parts by weight of sprout barley extract, and 1 to 5 parts by weight of collagen extract were mixed.

The composition prepared as described above can be used as a composition for enhancing skin beauty.

As an example of such a composition, it can be applied as cosmetic products for external use and cosmetics for eating.

In addition, it can be manufactured as yam red pepper paste as a health functional food or functional red pepper paste for enhancing skin beauty.

A method of preparing yam red pepper paste using the composition for enhancing skin beauty according to the present invention will be described.

As shown in the process chart of Fig. 1, for the production of gochujang, first, 5 to 15 parts by weight of malt is added to purified water at 55 to 65°C and dispersed, and then the malt dispersion is added to 20 to 30 parts by weight of steamed glutinous rice powder. Put in, saccharify and concentrate.

Next, in the saccharification concentrate, 20 to 30 parts by weight of red pepper powder, 4 to 8 parts by weight of meju powder, 2 to 6 parts by weight of cheonggukjang powder, 20 to 30 parts by weight of starch syrup, and 5 to 10 parts by weight of salt Put, mix and concentrate.

The thus-concentrated mixed concentrate is mixed with 0.1 to 1 parts by weight of alcohol and 1 to 15 parts by weight of a skin beauty enhancing composition comprising the prepared yam extract at a temperature of 33 to 36°C. Next, it goes through a step of fermenting it with gochujang at 22-25°C, for example, at room temperature.

When the fermented red pepper paste is aged for 30 to 90 days at 12 to 15°C, the yam gojuchang according to the present invention can be prepared.

In addition, compared to existing products, yam red pepper paste has an antioxidant activity because it has an excellent antioxidant activity as it has excellent total phenolic content, total flavonoid content, total anthocyanin content, and DPPH radical scavenging ability. have.

In addition, the yam pepper paste of the present invention is excellent in taste and taste in addition to the above-described functionality, and has excellent storage properties, and thus has good marketability compared to existing products.

Hereinafter, the present invention will be described by examples, but the present invention is not limited to the examples.

Preparation Example 1-4

A composition containing yam extract was prepared by configuring the composition in the mixing ratio of Table 1 by the method described above. In the table below, the unit is parts by weight.

division Preparation Example 1 Preparation Example 2 Preparation Example 3 Preparation Example 4 Composition Yam extract 10 8 6 5 Sprout peanut extract 5 6 8 10 Barley sprout extract 10 8 6 5 Collagen extract One 2 4 5 Purified water 74 76 76 75

Experimental Example 1: Free radical scavenging effect

In order to investigate the free radical scavenging effect of the composition including the yam extract prepared in the above Preparation Example, a DPPH (1,1-diphenyl-2-picrylhydrazyradical) solution (60M) (Sigma-Aldrich, USA) was prepared. . Then, the composition consisting of the composition of Preparation Example 2 was adjusted by concentration (10, 30, 60 and 100 μg/ml), and a DPPH solution was mixed therein in a 1:1 ratio and then vortexed. After reacting at 20° C. for 30 minutes, absorbance was measured at 520 nm. The free radical scavenging effect was obtained according to Equation 1 below, and the results are shown in Table 2 below. As a control group, ethanol was used instead of the sample.

[Equation 1]

Free radical scavenging effect (%) = 100-(absorbance after extract treatment/absorbance for control) x 100

Extract concentration (㎍/㎖) 10 30 60 100 Control Free radical scavenging effect (%) 41.3 68.9 76.8 92.3 49.8

As shown in Table 2 above, it can be seen that the composition including yam extract has superior free radical scavenging effect compared to the control group (100µg/ml) using only yam extract alone.

Experimental Example 2: H ₂ O ₂ Inhibitory Effect of Human Keratinocyte Apoptosis

When ultraviolet rays are irradiated to keratinocytes, active oxygen is secreted within the cells. To artificially induce this, 0.05 mM of H ₂ O ₂ was added to the culture medium to affect keratinocytes (Korea Cell Line Bank). Here, the composition of Preparation Example 2 (10, 30, 60,100 μg/ml) was added, and after 4 hours, cell activity was confirmed through MTT analysis.

Composition concentration (㎍/㎖) 0 10 30 60 100 Control Cell viability (%) 11.6 43.5 55.7 64.3 81.4 42.1

As shown in Table 3 above, it can be seen that the composition including yam extract has superior effect on killing human keratinocytes compared to the control group (100µg/ml) using only yam extract alone. These results are shown in FIG. 2.

Experimental Example 3: Inhibitory effect of H ₂ O ₂ on death of human fibroblasts

When the fibroblasts are irradiated with ultraviolet rays, active oxygen is secreted in the cells. In order to artificially induce these, 0.05 mM of H ₂ O ₂ was added to the culture medium to affect the fibroblasts (Korea Cell Line Bank). The plant mixture extract (10, 30, 60, 100㎍/㎖) was added thereto, and after 4 hours, cell activity was confirmed through MTT analysis.

Extract concentration (㎍/㎖) 0 10 30 60 100 Control Cell viability (%) 12.1 42.6 61.7 68.3 82.4 45.1

As shown in Table 4 above, it can be seen that the composition including yam extract has superior human fibroblast killing effect compared to the control group (100µg/ml) using only yam extract alone.

Example 1-5

1) Pretreatment and extraction of raw materials

The skins of commercially available yams were peeled, cut, then steamed, and pulverized into 50-100 mesh using a grinder. In addition, sprout peanuts and sprout barley were sown and sprouts were grown in 8-12cm size for 10 days, then collected and crushed into 50-100 mesh. The yam, sprout peanut and sprout barley pulverized products were diluted at a magnification of 1:20, and the extraction temperature was extracted for 10 hours at 80°C to obtain each yam extract, sprout peanut extract, and sprout barley extract. For these extracts, a 30-40% ethanol solution may be used instead of hot water. Since the above extracts have pigments and odors, anion ion exchange resin, activated carbon or granular activated carbon was selected and filled in a column to pass these extracts to remove pigments and odors. Collagen was used by purchasing a collagen extract having a molecular weight of 1,000 or less on the market.

2) Mixing ratio

Skin protection composition is composed of yam extract, peanut sprout extract, barley sprout extract, and collagen extract. Yam pepper paste containing the above composition includes malt, glutinous rice powder, red pepper powder, meju powder, cheonggukjang powder, starch syrup, salt, and alcohol.

3) Manufacture of Gochujang

Malt was purchased from the market (Gyeongdong Market) and prepared by filtering through a 15 mesh sieve, and then 11 parts by weight of malt oil was added to 100 parts by weight of purified water at 60°C and dispersed. Then, the malt dispersion was added to 24 parts by weight of steamed glutinous rice powder and saccharified. Then concentrated. To the above concentrate, 25 parts by weight of red pepper powder, 5 parts by weight of meju powder, 3 parts by weight of cheonggukjang powder, 24 parts by weight of starch syrup, 7 parts by weight of salt were added and mixed, and then 0.5 parts by weight of alcohol and yam extract at a temperature of 35°C. After mixing 7 parts by weight of a composition containing (Preparation Example 2), it was fermented at 23°C for 30 days. The fermented red pepper paste was aged and stored at 13°C for 60 days to prepare yam red pepper paste. In the table below, the unit is parts by weight.

division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative example Yam extract composition 10 8 6 4 7 - Red pepper paste raw material malt 11 11 11 11 11 11 Glutinous rice flour 20 20 20 20 20 20 chili powder 20 20 20 20 20 20 Meju powder 5 5 6 7 7.5 11 Cheonggukjang powder 3 3 4 5 3 6.5 corn syrup 24 25.5 25.5 24 24 24 saline 6.5 7 7 8.5 7 7 spirits 0.5 0.5 0.5 0.5 0.5 0.5 Purified water 100 100 100 100 100 100

Experimental Example 4: Measurement of microorganisms in yam pepper paste

Bacillus sirius, Coliform group, and Escherichia coli were tested in accordance with the test method of the Food Code for the measurement of microorganisms in yam pepper paste.

10 ml of the test solution was added to the lactose medium, and the specimen was placed in a fermentation tube to which the lactose medium was added and incubated at 35°C for 48 hours, while observing the gas evolution state to estimate the presence of Coliform group. Test solutions 10 ml, 1 ml, and 0.1 ml were inoculated into three EC medium fermentation tubes, followed by incubation at 45°C for 24 hours. At this time, the fermentation tube in which gas was generated was determined to be positive E. coli.

In the B. cereus measurement experiment, the sample was diluted step by step, the diluted solution was inoculated in MYP medium, dispersed, and incubated at 30° C. for 24 hours. Then, pink colonies with cloudy rings were selected, inoculated on normal agar medium, and cultured again at 30°C for 24 hours, and then colony was observed.

In order to find out the changes in microorganisms in yam pepper paste, the growth of microorganisms such as B. cereus, E. coli, and Coliform group was investigated while the red pepper paste was stored at 30℃, but all were negative. The yam pepper paste of Example 2 was stored at 30° C. while observing the change of microorganisms, and is shown in Table 6 below.

storage duration Bacillus cereus Coliform E. coli 0 voice voice voice 4 weeks voice voice voice 8 weeks voice voice voice 12 weeks voice voice voice 16 weeks voice voice voice

As shown in Table 6 above, it can be seen that the yam pepper paste of Example shows no change in microorganisms even at 30° C. for 4 months, indicating excellent preservation.

Experimental Example 5: Antioxidant activity test

Antioxidant activity was measured for Examples 1 to 5. Antioxidant activity was shown in Table 7 below by measuring total polyphenol content, total flavonoid content, total anthocyanin content, and DPPH Radical scavenging ability.

Total polyphenol content was measured according to the Folin-Denis method. To 0.2 mL of the sample, 0.1 mL of Folin-Ciocalteu's phenol reagent and 1.4 mL of distilled water were added and mixed, and then 0.3 mL of 20% Na ₂ CO ₃ was added and left in the dark for 20 minutes, and the absorbance (Epoch) was measured at 765 nm. The content was indicated using gallic acid as a standard material.

Total Flavonoid content was determined by Shen Y, Jin L, Xiao P, Lu Y, Bao J (2009) Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. J Cereal Sci 49: 106-111.). Add 0.15 mL of 5% sodium nitrite (NaNO2) to 0.5 mL of the sample and leave for 5 minutes, add 0.3 mL of 10% AlCl ₃ 6H ₂ O and 1 mL of 1 M NaOH, mix, and leave for 15 minutes in the dark, then 415 nm Absorbance was measured at. The content was indicated using catechin as a standard material.

Total Anthocyanin ?t amount is AOAC (2005) Official Methods of Analysis, Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method. Association of Official Analytical Chemists. Washington DC, USA. Vol. It was measured according to the 02.pH differential method (AOAC 2005.). To 0.5 mL of each extract, 0.025 M KCl buffer (pH 1.0) and 0.4 M sodium acetate (CH ₃ COONa) buffer (pH 4.5) were added to make the final volume to 5 mL, and the absorbance of the reaction solution at 510 and 700 nm (Epoch) Each was measured and the result was obtained by the following equation.

Anthocyanin dye (cyaniding-3-glucoside equivalents, mg/L)??=

A × MW × DF × 103/ ε × l

A (absorbance value) = (A510 nm -A700 nm) pH 1.0-(A510 nm-A700 nm) pH 4.5

MW (cyanidin-3-glucoside molecular weight) = 449.2 g/mol

Dilution factor (DF) = dilution ratio of sample

ε(cyanidin-3-glucoside molar absorbance) = 26,900 molar extinction coefficient, in L × mol ^-1 × cm ^-1 , l = pathlength in cm

The total phenol content, total flavonoid content, and total anthocyanin content are calinic acid equivalent (mg GAE)/g; Gallic acid equivalent).

division Example
One Example
2 Example
3 Example
4 Example
5 Comparative example Total phenol
Content (㎍/㎖) 131.2±
0.13 134.6±
0.21 136.2±

0.29 137.2±

0.16 136.3±

0.34 115.3±
0.11 Total flavonoids (mg/kg) 14.3±
0.32 14.9±
0.28 14.3±
0.15 15.2±
0.41 19.2±

0.12 13.3±

0.31 Total anthocyanin (mg/L) 3.86±
0.12 4.12±
0.13 4.14±
0.21 4.15±
0.36 4.11±

0.29 3.25±
1.13

As shown above, the composition for enhancing skin beauty including the yam extract of the Example and the yam pepper paste containing the same were found to be excellent in total phenol content, total flavonoid content, total anthocyanin content, DPPH radical scavenging activity, etc. This result is shown in FIG. 3.

Experimental Example 7: Sensory test

A well-trained panel (two men and women in their 20s, 30s, and 40s each in their 20s, 30s, and 40s) for the composition for enhancing skin beauty including yams made as in Examples 1 to 5 and yam pepper paste containing the same Sensory evaluation was performed with taste, chromaticity, preference, and overall taste according to the point scale method (4.5 points or higher; very excellent, 3.5 points or higher; excellent, 3 points; average). A comparative example is a commercially available gochujang (product H).

division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative example flavor 4.5 4.5 4.5 4.5 4.6 3.7 Preference 4.4 4.5 4.6 4.6 4.5 3.8 Chromaticity 4.3 4.5 4.6 4.6 4.6 3.6 Overall taste 4.4 4.5 4.6 4.6 4.6 3.7

From the above sensory test results, it can be seen that the yam red pepper paste of Example shows very excellent sensory properties in taste, color, preference, and overall taste.

The red pepper paste composition containing yam of the present invention has a function of enhancing skin beauty, and the yam red pepper paste made by using it has good preservation against microorganisms, has excellent antioxidant activity, and is excellent in organoleptic, and can provide red pepper paste with excellent marketability. have.

Claims (7)

A composition for enhancing skin beauty comprising a yam extract, a yam extract, a sprout peanut extract, a sprout barley extract, and a yam extract containing collagen extract. The method according to claim 1, wherein 5 to 10 parts by weight of yam extract, 5 to 10 parts by weight of sprout peanut extract, 5 to 10 parts by weight of sprout barley extract, and 1 to 5 parts by weight of collagen extract relative to the total 100 parts by weight of the skin beauty enhancing composition A composition for enhancing skin beauty comprising a yam extract, characterized in that it contains. A health functional food composition containing a composition for enhancing skin beauty comprising the yam extract according to claim 1 or 2. A cosmetic composition containing a composition for enhancing skin beauty comprising the yam extract according to claim 1 or 2. Yam red pepper paste containing a composition for enhancing skin beauty comprising the yam extract according to claim 1 or 2. 1 to 15 parts by weight of a composition for improving skin beauty comprising the yam extract according to claim 1 or 2, 20 to 30 parts by weight of red pepper powder, 4 to 8 parts by weight of meju powder, 2 to 6 parts by weight of cheonggukjang powder, glutinous rice powder Yam red pepper paste containing 20 to 30 parts by weight, 20 to 30 parts by weight of starch syrup, 5 to 10 parts by weight of salt, and 0.1 to 1 parts by weight of alcohol. 5 to 15 parts by weight of malt oil and 100 parts by weight of purified water at 55 to 65°C and dispersed, then adding the malt dispersion to 20 to 30 parts by weight of steamed glutinous rice flour and saccharifying and concentrating;
Mixing and concentrating the saccharification concentrate by putting 20 to 30 parts by weight of red pepper powder, 4 to 8 parts by weight of meju powder, 2 to 6 parts by weight of cheonggukjang powder, 20 to 30 parts by weight of starch syrup, and 5 to 10 parts by weight of salt;
The mixed concentrate is mixed with 0.1 to 1 parts by weight of alcohol and 1 to 15 parts by weight of a composition for enhancing skin beauty including the yam extract of claim 1 or 2 at a temperature of 33 to 36°C, and then to red pepper paste at 22 to 25°C. Fermenting; And
Ripening the fermented red pepper paste at 12 to 15°C for 30 to 90 days
Method for producing a yam red pepper paste comprising a.

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