KR20220168783A - Cultivation method anti-wrinkle Bean Sprout using Bean Curd sunmul - Google Patents

Abstract

The present invention relates to a method for producing bean sprouts for improving skin wrinkles using water strained off from coagulating bean curd. The method for producing bean sprouts for improving skin wrinkles, according to the present invention, comprises the steps of: (a) cultivating bean sprouts using water strained off from coagulating bean curd; (b) washing beans with drinking water and removing moisture; (c) mixing the water strained off from coagulating bean curd; (d) mixing the drinking water and the water strained off from coagulating bean curd at a volume ratio of 50:50; (e) fermenting the materials; (f) mixing the fermented materials with drinking water and maturing the same; (g) filtering the matured liquid to prepare the liquid; (h) immersing and soaking the beans in the liquid; (i) taking out the soaked beans and transferring the beans to a bean sprout cultivation container to prepare the beans; (j) mixing the fermented materials with drinking water; (k) filtering the materials to prepare the materials; (l) mixing the liquid with drinking water to prepare water for growing bean sprouts; (m) supplying the water for cultivating bean sprouts to the prepared beans to cultivate bean sprouts; and (n) washing the cultivated bean sprouts, then removing moisture, and packaging the bean sprouts. Therefore, the present invention promotes skin collagen synthesis and exhibits excellent efficacy in improving skin wrinkles.

Description

Method for manufacturing skin wrinkle improvement bean sprouts using tofu sunmul {Cultivation method anti-wrinkle Bean Sprout using Bean Curd sunmul}

The composition according to one aspect of the present invention promotes intracellular collagen synthesis and has an excellent effect on improving skin wrinkles when bean sprouts grown using tofu pure water are ingested.

In addition, bean sprouts according to one aspect of the present invention contain ortho-dihydroxyisoflavone or a derivative thereof contained in tofu puree, thereby exhibiting effects of promoting skin cell regeneration and collagen synthesis.

Soybean Sprout refers to a product that has grown to some extent by germinating soybeans without exposure to sunlight. Bean sprouts are a food that has been enjoyed for a long time by adding them to soups or stews or seasoning with bean sprouts because of their fresh taste and relatively hard and tough texture.

Bean sprouts not only contain a lot of protein and fat, but also have a high content of vitamins B1, B2, and ascorbic acid (vitamin C), so they are a nutritionally helpful food.

Overall, the compositional changes during the germination period rapidly decreased in oligosaccharides, but increased in fiber, slightly decreased in protein, but increased in non-protein nitrogen such as amino acids and peptides. Bean sprouts are generally immersed at room temperature for 4 to 6 hours to absorb enough water, then placed in a dark box or steamer and grown for 7 to 10 days while sprinkling with water from time to time. do.

The soaking process promotes germination by infiltrating moisture into the beans. After soaking for 5 to 6 hours in summer, 12 hours in spring and fall, and 34 hours in winter, the soaked beans are kept warm to sprout. In general, when the temperature is high, the root growth is fast, but the decay is severe.

The reason for sprinkling water is not only to supply moisture to bean sprouts, but also to cool the heat generated by breathing. If the frequency and amount of watering is insufficient, the temperature of sprouting bean sprouts rises, resulting in microbial deterioration or sluggish germination, and many fine roots are generated.

It is good to give a lot of watering in the early stages when growth is not vigorous, and about 4 to 5 times a day is sufficient. The color of bean sprouts is white or pale yellow, and when cooking, it is good to blanch it to the extent that it smells a little green without overheating to preserve the taste and nutritional value.

Plant-derived materials have been used for a long time because they are excellent in terms of safety. In particular, in Korea, the development of functional materials mainly made of plants and herbal ingredients used in the private sector or in oriental medicine is being actively conducted.

The connective tissue of the dermis, which is closely related to skin aging, is mainly composed of collagen and elastin. Collagen is the main protein in the connective tissue and accounts for 70-80% of the dry weight of the dermis, giving elasticity and strength to the skin and providing moisture. plays a major role in maintaining

When the function and content of collagen are reduced due to photoaging and natural aging, it adversely affects the skin such as wrinkle formation, skin roughness, loss of elasticity, and dryness. As such, collagen plays an important role in maintaining skin elasticity and moisture retention, which can be attributed to proteins essential for cell construction and production.

Therefore, from a nutritional point of view, high-quality protein intake can be seen as closely related to skin health. Collagen products extracted from fish, meat, and vegetables are the mainstream of edible cosmetics. Collagen is a type of fibrous protein and is a major component of connective tissue that forms the skeleton of the human body, such as muscle, skin, cartilage, cornea, and bone. As a type of protein, amino acid components such as hydroxyproline, glycine, and serine affect the elasticity and moisture of the skin.

By manufacturing oriental collagen skin beauty enhancement food, the anti-inflammatory action of dandelion and chicken feet collagen component maximize the supply of essential amino acids and facilitate absorption in the human body. When consumed by consumers, it is effective in increasing skin elasticity and maintaining moist and smooth skin. Yes. [Korean Patent No. 10-1654125 (2016. 08. 30)]

Accordingly, the inventors of the present invention, as a result of intensive research efforts to overcome the problems of the prior art, promote the synthesis of collagen in the body by consuming wrinkle-improving foods containing soybean-derived ingredients, which have been used for skin care since ancient times, as an active ingredient, , It was confirmed that the skin wrinkle improvement effect can be exhibited by inhibiting collagenase enzyme activity, and the present invention was completed.

One aspect of the present invention is to prepare bean sprouts having a skin wrinkle improvement effect using tofu pure water.

In one aspect, the present invention relates to a method for producing bean sprouts having an effect of improving skin wrinkles using tofu pure water effective in improving skin wrinkles of a human body. More specifically, the composition of one aspect of the present invention promotes skin collagen synthesis by ingestion, thereby exhibiting excellent skin wrinkle improvement efficacy.

Therefore, the bean sprouts can be effectively used to improve skin wrinkles. The present invention can help improve skin wrinkles by increasing the biosynthesis of collagen in the human body by preparing bean sprouts that are effective in collagen production, which has an effect on skin wrinkles by ingestion.

Figure 01 - Synthesis of Collagen
Figure 02 - Collagenase enzyme inhibition rate (%)
Figure 03 - Wrinkle improvement effect

In the present specification, tofu pure water refers to water, which is a by-product produced when tofu is produced from soybeans. Soybean, which is a raw material of tofu pure water, contains about 40% protein and is an excellent food in terms of nutrition. Soybeans are often used in foods, such as fermented soybean paste, chungkukjang, gochujang, and soy sauce, germinated products such as bean sprouts, or processed products such as soy milk, tofu, and cooking oil, as well as products such as medicines, cosmetics, and soaps. It is also used as a raw material.

Soy protein is mainly composed of 2S, 7S, 11S, and 15S fractions, of which glycinin (11S) and β-conglycinin (7S) account for most.

Tofu is a gel-like food with high moisture content and has the highest digestibility among soybean foods and is rich in protein, so it has been a good protein source since ancient times. Pure tofu is known to contain nitrogenous compounds such as isoflavones, various amino acids and peptides, free sugars, and pigments, and in particular, contain glutamic acid and aspartic acid in high proportions similar to the composition of soybean protein.

Since these ingredients can remove protein debris accumulated in cells due to aging, they can improve skin dullness and promote antioxidant action and collagen production.

The composition according to one aspect of the present invention may include 0.01 to 20.0% by weight, specifically 0.1 to 20.0% by weight of tofu puree based on the total weight of the composition. When included in the above weight %, it is not only suitable for exhibiting the effect of improving skin wrinkles through the promotion of antioxidant and collagen synthesis, which is the intended effect of the present invention, but also can satisfy both the stability and safety of the composition, and also in terms of cost effectiveness. It may be appropriate to include it as a scope. One aspect of the present invention provides bean sprouts for improving skin wrinkles containing tofu puree and ortho-dihydroxyisoflavone or derivatives thereof.

In the present specification, ortho-dihydroxyisoflavone or a derivative thereof includes all substances that can be classified as ortho-dihydroxyisoflavone. Ortho-dihydroxyisoflavones or derivatives thereof have higher antioxidant effects than other isoflavones and are excellent in promoting collagen synthesis. The composition according to one aspect of the present invention exhibits an excellent skin wrinkle improvement effect by including ortho-dihydroxyisoflavone or a derivative thereof, and excellent skin wrinkle improvement by ingesting bean sprouts grown together due to a synergistic effect with tofu pure water. have an effect

[Experimental Example 1] Pore reduction effect through promotion of collagen biosynthesis

The effect of promoting collagen biosynthesis of bean sprouts prepared according to the present invention was compared with TGF-β and measured. First, fibroblasts were seeded in 24 wells at 10 ⁵ per well and cultured until they grew to about 90%. After culturing in serum-free DMEM medium for 24 hours, extracts of bean sprouts grown according to the present invention dissolved in serum-free medium and TGF-β of soybean extract were treated at 10 mg/ml each, and cultured in a CO ₂ incubator for 24 hours. .

The supernatant was scooped out and the increase or decrease of procollagen was examined using a procollagen type (I) ELISA kit. The results are shown in Table 1 below, and the collagen synthesis ability was compared by setting the untreated group to 100.

From the results in Table 1, it was confirmed that the bean sprout extract cultivated according to the present invention exhibited a collagen synthesis ability similar to that of the positive control, TGF-β. In addition, a remarkable collagen synthesis effect can be confirmed compared to the soybean extract. Therefore, it was confirmed that the bean sprout extract according to the present invention can reduce enlarged pores by increasing the amount of collagen produced around the pores.

[Experimental Example 2] Collagenase enzyme inhibition rate (%)

Inhibitory effect on fibroblast collagenase (MMP-1) The inhibitory effect on mammalian fibroblast collagenase (MMP-1) was measured in the following manner.

After adding 100 μl of 2% red collagen substrate Azocoll solution to each of 17 15ml Eppendorf tubes, one Eppendorf tube was used as a blank and the standard activity curve of the enzyme was prepared. To prepare, 10, 100, and 200 ppm of collagenase enzyme standard solution purchased from Calbiocam was added to three tubes, respectively.

Each of the remaining 13 tubes was treated with 100 μl of collagenase enzyme standard solution, Test Examples 1 to 12, and doxycycline at a concentration of 0.005%, respectively. Buffer solution (0.05 M Tris-HCl, 1 nM CaCl ₂ , pH 7-8) was added to a total reaction solution of 500 μl, reacted in an incubator at 37 ° C for 18 hours, and then the Eppendorf tube was centrifuged at 10,000 g for 5 minutes Collagen that was not degraded was precipitated.

A standard activity curve was prepared by measuring the absorbance at 540 nm by taking the supernatant containing the degraded collagen, and comparing the enzyme activity of the prepared bean sprouts extract, soybean extract, and doxycycline and untreated groups by converting the active concentration of the enzyme from the standard curve. evaluated. Collagenase enzyme inhibition rate was obtained in the following way. The results are shown in Table 2

Looking through the results of Table 2, it was found that when mixed with pure tofu alone, it exhibited a strong inhibitory rate against the collagenase enzyme. That is, it was found that when all of the components were used, an excellent enzyme activity inhibition rate was shown through a synergistic effect between each other. In addition, it showed a much higher enzyme inhibition rate than doxycycline, a drug.

[Experimental Example 3] Wrinkle improvement effect

In order to confirm the anti-wrinkle effect of bean sprouts cultivated with tofu pure water, an experiment was conducted on the anti-wrinkle effect using hairless mice.

Ten 6-week-old hairless mice were divided into a test group and a control group, and wrinkles were formed by irradiating the hairless mice with 2MED 3 days a week for 10 weeks using a solar stimulator. The diet was allowed to freely consume general hairless mouse feed, and control and test samples were forcibly administered for 6 weeks using a belt.

The degree of wrinkle improvement was judged visually through the naked eye and photo-taking of the sample treatment area, and the criterion was no improvement (0 points), slight improvement (1 point) by comparing the test group treatment group and the control group before sample treatment. , moderate improvement (2 points), and significant improvement (3 points), the number of animals was judged in 4 stages and shown in Table 3.

The test group samples were formulated with bean sprouts based on the daily intake of raw materials permitted by the Health Functional Food Act. As a control group, foods excluding bean sprouts were consumed and used.

As can be seen from the results in Table 3, it was confirmed that the test group ingesting bean sprouts grown using tofu pure water showed a moderate or higher wrinkle improvement effect at 80% or more for wrinkles generated by light in hairless mice.

Claims (6)

Method for producing bean sprouts with skin wrinkle improvement effect using tofu pure water.
The bean sprouts cultivation water composition according to claim 1, which comprises 0.01 to 20.0% by weight of tofu puree based on the total weight of the tofu puree composition.
The method of claim 1, wherein the composition promotes the biosynthesis of collagen.
The method of claim 1, wherein the composition inhibits collagenase enzyme.
The method of claim 1, wherein the pure tofu used is an ortho-dihydroxyisoflavone
(o-dihydroxyisoflavone) or tofu puree characterized in that it further comprises at least one of its derivatives.
The pure tofu according to claim 1, characterized in that it further contains at least one of o-dihydroxyisoflavone or its derivatives.

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