WO2013100267A1 - Soybean composition containing conjugated linoleic acid, a fabrication process thereof and food containing the same - Google Patents

Soybean composition containing conjugated linoleic acid, a fabrication process thereof and food containing the same Download PDF

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Publication number
WO2013100267A1
WO2013100267A1 PCT/KR2012/002856 KR2012002856W WO2013100267A1 WO 2013100267 A1 WO2013100267 A1 WO 2013100267A1 KR 2012002856 W KR2012002856 W KR 2012002856W WO 2013100267 A1 WO2013100267 A1 WO 2013100267A1
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Prior art keywords
soybean
linoleic acid
cla
conjugated linoleic
composition
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PCT/KR2012/002856
Other languages
French (fr)
Inventor
Byong Won Lee
Hyun Tae Kim
Tae Joung Ha
Yeong Hoon Lee
Myeong Gi Jeon
Ha Sik Sim
Sang Ouk Shin
Jong Min Ko
Chan Sik Jung
Hong Tae Yun
In Youl Baek
Kye Man Cho
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Republic Of Korea (Management : Rural Development Administration)
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Publication of WO2013100267A1 publication Critical patent/WO2013100267A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A23C11/106—Addition of, or treatment with, microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A23L33/12—Fatty acids or derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/332—Promoters of weight control and weight loss

Definitions

  • the present invention relates to a conjugated linoleic acid (CLA)-containing soybean composition, and a production method thereof. More particularly, the present invention relates to a conjugated linoleic acid (CLA)-containing soybean composition, and a production method thereof, in which the conjugated linoleic acid (CLA) is obtained by converting linoleic acid into the conjugated linoleic acid (CLA) by addition of microorganisms to soybean pieces.
  • the composition is used as a food, the usability of the soybean is maximized, thereby increasing the productivity of the soybean within a country.
  • the physiological activity of the microorganisms, along with the conjugated linoleic acid (CLA) of the composition are beneficial to the human body, and thus the composition shows a synergistic effect such as weight reduction, cholesterol reduction, hyperlipidemia improvement, and arteriosclerosis relief.
  • CLA conjugated linoleic acid
  • a soybean contains a large amount (35 ⁇ 45 wt%) of protein, and is excellent in nutritive, functional and economic-efficient properties compared to other vegetable and animal proteins. It has been reported that when processed foods made of soybeans are ingested over a long period of time, various kinds of adult diseases are not caused. Also, it is known that such foods have a cholesterol lowering activity. Especially, tocopherol abundant in soybeans is known to prevent cardiovascular diseases and cancers, assist immune functions, and prevent and relieve aging-related degenerative diseases due to its antioxidant activity, and thus its demand has been on gradual increase.
  • a conjugated linoleic acid is an isomer of linoleic acid, and has a structure of a conjugate double bond.
  • the linoleic acid has cis double bonds at carbons 9-12 while the conjugated linoleic acid has double bonds at carbons of 9-11, 10-12, and 11-13.
  • the conjugated linoleic acid has double bonds of cis - cis , cis - trans , trans - cis , and trans - trans .
  • the conjugated linoleic acid (CLA) is chemically synthesized or produced by microorganisms.
  • CLA conjugated linoleic acid
  • a meat derived from ruminants contains a conjugated linoleic acid (CLA) at a very low concentration.
  • a lactic acid bacteria fermented food especially yoghurt, uses skim milk, and thus contains a conjugated linoleic acid (CLA) in a minimum amount.
  • a soybean-related food such as soymilk, does not contain a conjugated linoleic acid (CLA).
  • Korean Registered Patent No. 10-0516377 discloses a novel strain, a capsule containing the strain and a conjugated linoleic acid (CLA), and a method of producing a functional fermented food, a dairy product and a medicine by using the capsule, in which the novel strain has a high resistance to acid and antibiotics, and can indirectly produce a conjugated linoleic acid (CLA) when a microbial cell is added to a food or a medicine
  • Korean Patent No.10-0780120 discloses a functional food containing a conjugated linoleic acid (CLA), which has an effect of relieving hangovers and preventing alcohol-related diseases.
  • the disclosed food containing the conjugated linoleic acid (CLA) is formulated into capsules, liquid, tablets, or granules. Also, the food includes the conjugated linoleic acid (CLA) as an active ingredient so as to prevent formation of fatty acid ethyl ester, and to inhibit brain cell apoptosis.
  • CLA conjugated linoleic acid
  • conjugated linoleic acid having a high physiological activity in a human body
  • a method for naturally producing the CLA from a natural food has not yet been used.
  • the inventors of the present invention researched a biological converting method of maximizing the usability of a linoleic acid contained in an amount of about 50 wt% or more in about 20 wt% of a fatty acid in soybeans, and found a method for converting the soybeans’ linoleic acid into a conjugated linoleic acid (CLA). Then, based on this finding, they completed the present invention.
  • CLA conjugated linoleic acid
  • an object of the present invention is to provide a soybean composition containing a conjugated linoleic acid (CLA).
  • CLA conjugated linoleic acid
  • Another object of the present invention is to provide a method of preparing a soybean composition containing a conjugated linoleic acid (CLA) by inoculating filamentous fungi or Mushroom Mycelia into wet soybean pieces followed by solid fermentation.
  • CLA conjugated linoleic acid
  • a further object of the present invention is to provide a soybean processed food formulated into pills, granules or tablets, which contains the soybean composition containing the conjugated linoleic acid (CLA).
  • CLA conjugated linoleic acid
  • a still further object of the present invention is to provide a method of preparing a soybean composition containing a conjugated linoleic acid (CLA) by inoculating lactic acid bacteria into a milled soybean liquid, followed by lactic acid fermentation.
  • CLA conjugated linoleic acid
  • a still yet further object of the present invention is to provide a soybean- fermented drink which contains the soybean composition containing the conjugated linoleic acid (CLA).
  • CLA conjugated linoleic acid
  • the present invention provides a soybean composition containing a conjugated linoleic acid (CLA), which is obtained by fermenting soybean pieces by microorganisms.
  • CLA conjugated linoleic acid
  • the present invention provides a method of preparing a soybean composition containing a conjugated linoleic acid (CLA), the method including the steps of: producing wet soybean pieces containing moisture in an amount of 20 to 80 wt% by immersing and grinding soybeans; killing?spoilage bacteria??by steaming the?wet soybean pieces; cooling the steamed wet soybean pieces, and inoculating microorganisms into the cooled wet soybean pieces; and then fermenting the wet soybean pieces at 10 to 50 °C for 7 to 30 days.
  • CLA conjugated linoleic acid
  • the present invention provides a soybean processed food formulated into soybean pills, granules or tablets, which contains the conjugated linoleic acid (CLA).
  • CLA conjugated linoleic acid
  • the present invention provides a method of preparing a soybean composition containing a conjugated linoleic acid (CLA), the method including the steps of: producing a milled soybean liquid containing a mixture of soybeans and moisture at a ratio of 1:(6 to 20) parts by weight by powdering?the?soybeans; and inoculating?lactic acid bacteria into the milled soybean liquid, and then fermenting at 10 to 50 °C for 2 to 10 days.
  • CLA conjugated linoleic acid
  • the present invention provides a soybean drink containing?the soybean composition containing the conjugated linoleic acid (CLA).
  • CLA conjugated linoleic acid
  • a conjugated linoleic acid (CLA)-containing soybean composition having a high human body physiological activity is produced by using a biological converting method using microorganisms.
  • CLA conjugated linoleic acid
  • the composition exhibits a synergistic effect of the physiological activities provided by the microorganisms, and the conjugated linoleic acid (CLA), which are both beneficial to the human body, and thus shows a synergistic effect such as weight reduction, cholesterol reduction, hyperlipidemia improvement, and arteriosclerosis relief.
  • CLA conjugated linoleic acid
  • FIG. 1 is a brief diagram on the production of a soybean composition containing a conjugated linoleic acid (CLA) by using Korean soybean;
  • CLA conjugated linoleic acid
  • FIG. 2 is a process diagram of producing a soybean composition containing a conjugated linoleic acid (CLA) according to Example 1 of the present invention
  • FIG. 3 is a process diagram of producing a soybean composition containing a conjugated linoleic acid (CLA) according to Example 2 of the present invention.
  • FIG. 4 is a GC chromatogram of a fatty acid extracted from Example 1 and Example 2 of the present invention (A: fatty acid GC chromatogram in Example 1, B: fatty acid GC chromatogram in Example 2).
  • the inventive soybean composition contains a conjugated linoleic acid (CLA), in which the conjugated linoleic acid (CLA) is obtained by adding microorganisms to soybean pieces, followed by fermentation.
  • CLA conjugated linoleic acid
  • the soybean pieces may be wet soybean pieces containing moisture in an amount of 20 to 80 wt% or a milled soybean liquid containing soybeans and moisture in a ratio of 1 : (6 to 20) parts by weight.
  • the soybean pieces may be further added with 1 to 10 wt% of linoleic acid (LA) or 10 to 40 wt% of edible oil.
  • the microorganisms may be at least one selected from the group including Eumycetes, Mushroom Mycelia and lactic acid bacteria.
  • the wet soybean pieces may be fermented using microorganisms of Eumycetes or Mushroom Mycelia, and the milled soybean liquid may be fermented by microorganisms of lactic acid bacteria.
  • the Eumycetes are at least one selected from the group including Aspergillus genus, Rhizopus genus and edible filamentous fungi
  • the Mushroom Mycelia are at least one selected from the group including Mycelia of a pine mushroom, an oak mushroom, a king oyster mushroom and edible mushrooms.
  • the lactic acid bacteria are at least one selected from the group including Lactobacillus sp., Leuconostoc sp, Bifidobacterium sp., Streptococcus sp., Enterococcus sp., Pediococcus sp. and Weissella sp.
  • the inventive conjugated linoleic acid is obtained by converting a linoleic acid contained in soybean pieces into the conjugated linoleic acid (CLA), in which after fermentation by addition of microorganisms, the CLA may be contained in an amount of 0.1 to 3 wt% with respect to dry weight of the soybean composition.
  • inventive soybean composition containing the conjugated linoleic acid (CLA) may be produced by the steps of:
  • the microorganisms may be inoculated into a liquid medium containing a mixture of rice and soybeans, and seed-cultured at 10 to 50 °C for 7 to 15 days.
  • the soybeans may be immersed at 20 to 40 °C for 4 to 8 hours, and then moisture may be removed at room temperature.
  • the wet soybean pieces may be soybeans soaked in water or soybean pieces added with water, and may contain moisture in an amount of about 20 to 80 wt%.
  • the wet soybean pieces may be steamed at 80 to 120 °C for 30 to 120 minutes, and then cooled within a fermentation vessel down to 10 to 30 °C.
  • the microorganisms used in the present invention may be Eumycetes or Mushroom Mycelia.
  • the wet soybean pieces may be combined with the microorganisms in a ratio of (80 to 100):(1 to 20) parts by weight.
  • the microorganisms when the microorganisms are contained in an amount greater than 20 wt%, the resulting flavor is not good.
  • the microorganisms when the microorganisms are included in an amount of less than 1 wt%, the CLA conversion ratio is reduced.
  • the wet soybean pieces and the microorganisms have a mixing ratio of (9:1).
  • the conjugated linoleic acid (CLA)-containing soybean composition may contain the conjugated linoleic acid (CLA) in an amount of 0.15 to 1 wt% with respect to its dry weight.
  • the inventive conjugated linoleic acid (CLA)-containing soybean composition contains microorganisms, and is produced as a soybean processed food formulated into soybean pills, granules or tablets.
  • inventive conjugated linoleic acid (CLA)-containing soybean composition may be produced by the steps of:
  • the lactic acid bacteria may be inoculated into a liquid medium containing skim milk powder and linoleic acid (LA), and seed cultured at 10 to 50 °C for 2 to 10 days.
  • the wet soybean pieces may be obtained by grinding the soybeans and sieving the soybean piecess through a sieve with 50 to 300 meshes.
  • the wet soybean pieces may be sterilized at 90 to 110 °C for 20 to 90 minutes so as to produce a milled soybean liquid.
  • the milled soybean liquid may preferably contain soybeans and moisture in a mixing ratio of 1:(6 to 20) parts by weight, and the milled soybean liquid may be soymilk or slurry.
  • the milled soybean liquid may be combined with the lactic acid bacteria in a mixing ratio of (89 to 90):(1 to 10) parts by weight.
  • the lactic acid bacteria is included in an amount of greater than 10 wt%, a flavor is not good.
  • the lactic acid bacteria are included in an amount of less than 1 wt%, the CLA conversion ratio is reduced.
  • the milled soybean liquid and the lactic acid bacteria have a mixing ratio of (9.5:0.5).
  • inventive conjugated linoleic acid (CLA)-containing soybean composition may contain the conjugated linoleic acid (CLA) in an amount of 0.3 to 3 wt% with respect to its dry weight.
  • the inventive conjugated linoleic acid (CLA)-containing soybean composition contains lactic acid bacteria, and is produced as a soybean drink.
  • Example 1 Production of a soybean composition containing a conjugated linoleic acid (CLA) by using filamentous fungi or Mushroom Mycelia
  • CLA conjugated linoleic acid
  • Filamentous fungi (Asperigillus genus, Rhizopus genus) or Mushroom Mycelia (pine, king oyster, oak mushroom, etc.) were inoculated into a liquid medium (50 mL) containing a mixture of rice and soybeans (1:3, w/w), and seed-cultured at 28 °C for 7 to 15 days.
  • 500 g of Korean soybeans (breed:daewon, daepoong) were immersed at 40 °C for 6 hours, and moisture was removed at room temperature for 2 hours. Then, the resultant soybeans were grinded, added with water, and kneaded. Then, their moisture content was adjusted to be 40 wt%.
  • FIG. 2 is a process diagram of producing the conjugated linoleic acid (CLA)-containing soybean composition by using filamentous fungi or Mushroom Mycelia.
  • Example 2 Production of a soybean composition containing a conjugated linoleic acid (CLA) by using lactic acid bacteria
  • a liquid medium containing 10 wt% of skim milk powder is added with 1 wt% of linoleic acid, and inoculated with a Lactobacillus sp. strain, followed by seed culture at 30 °C for 2 days.
  • Korean soybeans (breed:daewon, daepoong) were grinded by a grinder, and powdered by being sieved through a 100 mesh sieve so as to provide wet soybean pieces.
  • the produced wet soybean pieces were added with purified water, and sterilized at 100 °C for 30 minutes so as to provide a milled soybean liquid.
  • FIG. 3 is a process diagram of producing a soybean composition containing a conjugated linoleic acid (CLA) by using lactic acid bacteria.
  • Example 1 analysis on content of conjugated linoleic acid (CLA) in Example 1 and Example 2
  • FIG. 4 shows a detection peak of a conjugated linoleic acid (CLA) through GC chromatogram.
  • CLA conjugated linoleic acid

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Abstract

Disclosed is a conjugated linoleic acid (CLA)-comprising soybean composition, and a production method thereof. More particularly, in the disclosed soybean composition, the conjugated linoleic acid (CLA) is obtained by converting linoleic acid into the conjugated linoleic acid (CLA) by addition of microorganisms to soybean pieces. When the composition is used as a food, the usability of the soybean is maximized, thereby increasing the productivity of the soybean within the country. Also, the composition has the physiological activity of the microorganisms, and the conjugated linoleic acid (CLA), which are both beneficial to the human body, and thus shows a synergistic effect such as cholesterol reduction, hyperlipidemia improvement, and arteriosclerosis relief. Thus, it may be used as a functional food or a medicine.

Description

SOYBEAN COMPOSITION CONTAINING CONJUGATED LINOLEIC ACID, A FABRICATION PROCESS THEREOF AND FOOD CONTAINING THE SAME
The present invention relates to a conjugated linoleic acid (CLA)-containing soybean composition, and a production method thereof. More particularly, the present invention relates to a conjugated linoleic acid (CLA)-containing soybean composition, and a production method thereof, in which the conjugated linoleic acid (CLA) is obtained by converting linoleic acid into the conjugated linoleic acid (CLA) by addition of microorganisms to soybean pieces. When the composition is used as a food, the usability of the soybean is maximized, thereby increasing the productivity of the soybean within a country. Also, the physiological activity of the microorganisms, along with the conjugated linoleic acid (CLA) of the composition are beneficial to the human body, and thus the composition shows a synergistic effect such as weight reduction, cholesterol reduction, hyperlipidemia improvement, and arteriosclerosis relief. Thus, it may be used in a functional food and a medicine.

Due to a rapid social change and growth, modern people have been exposed to excessive stress and unhealthy environments. Especially, with the increase in average income, people tend to eat foods containing high in protein and cholesterol. This tendency causes an increase in various kinds of adult diseases. Among the diseases, cancer and arteriosclerosis have been spotlighted as leading causes of death of modern people.
A soybean contains a large amount (35 ~ 45 wt%) of protein, and is excellent in nutritive, functional and economic-efficient properties compared to other vegetable and animal proteins. It has been reported that when processed foods made of soybeans are ingested over a long period of time, various kinds of adult diseases are not caused. Also, it is known that such foods have a cholesterol lowering activity. Especially, tocopherol abundant in soybeans is known to prevent cardiovascular diseases and cancers, assist immune functions, and prevent and relieve aging-related degenerative diseases due to its antioxidant activity, and thus its demand has been on gradual increase.
A conjugated linoleic acid (CLA) is an isomer of linoleic acid, and has a structure of a conjugate double bond. The linoleic acid has cis double bonds at carbons 9-12 while the conjugated linoleic acid has double bonds at carbons of 9-11, 10-12, and 11-13. Also, the conjugated linoleic acid has double bonds of cis-cis, cis-trans, trans-cis, and trans-trans. Thus, a total of 12 conjugated linoleic acid isomers are known.?The conjugated linoleic acid (CLA) is chemically synthesized or produced by microorganisms. When it is chemically synthesized, all kinds of its isomers may be produced. On the other hand, when it is produced by microorganisms, cis-9, and trans-11 conjugated linoleic acid (CLA) are mainly produced. A meat derived from ruminants contains a conjugated linoleic acid (CLA) at a very low concentration. Also, a lactic acid bacteria fermented food, especially yoghurt, uses skim milk, and thus contains a conjugated linoleic acid (CLA) in a minimum amount. Also, a soybean-related food, such as soymilk, does not contain a conjugated linoleic acid (CLA).
On such a food containing a conjugated linoleic acid (CLA), Korean Registered Patent No. 10-0516377 discloses a novel strain, a capsule containing the strain and a conjugated linoleic acid (CLA), and a method of producing a functional fermented food, a dairy product and a medicine by using the capsule, in which the novel strain has a high resistance to acid and antibiotics, and can indirectly produce a conjugated linoleic acid (CLA) when a microbial cell is added to a food or a medicine, Also, Korean Patent No.10-0780120 discloses a functional food containing a conjugated linoleic acid (CLA), which has an effect of relieving hangovers and preventing alcohol-related diseases. The disclosed food containing the conjugated linoleic acid (CLA) is formulated into capsules, liquid, tablets, or granules. Also, the food includes the conjugated linoleic acid (CLA) as an active ingredient so as to prevent formation of fatty acid ethyl ester, and to inhibit brain cell apoptosis.
As described above, although the conjugated linoleic acid (CLA) having a high physiological activity in a human body has been produced and used, a method for naturally producing the CLA from a natural food has not yet been used.
The above information disclosed in this Background section is only for enhancement of understanding of the background of the invention and therefore it may contain information that does not form the prior art that is already known in this country to a person of ordinary skill in the art.
In order to solve the problems, the inventors of the present invention researched a biological converting method of maximizing the usability of a linoleic acid contained in an amount of about 50 wt% or more in about 20 wt% of a fatty acid in soybeans, and found a method for converting the soybeans’ linoleic acid into a conjugated linoleic acid (CLA). Then, based on this finding, they completed the present invention.
Accordingly, an object of the present invention is to provide a soybean composition containing a conjugated linoleic acid (CLA).
Another object of the present invention is to provide a method of preparing a soybean composition containing a conjugated linoleic acid (CLA) by inoculating filamentous fungi or Mushroom Mycelia into wet soybean pieces followed by solid fermentation.
A further object of the present invention is to provide a soybean processed food formulated into pills, granules or tablets, which contains the soybean composition containing the conjugated linoleic acid (CLA).
A still further object of the present invention is to provide a method of preparing a soybean composition containing a conjugated linoleic acid (CLA) by inoculating lactic acid bacteria into a milled soybean liquid, followed by lactic acid fermentation.
A still yet further object of the present invention is to provide a soybean- fermented drink which contains the soybean composition containing the conjugated linoleic acid (CLA).
In one aspect, the present invention provides a soybean composition containing a conjugated linoleic acid (CLA), which is obtained by fermenting soybean pieces by microorganisms.
In another aspect, the present invention provides a method of preparing a soybean composition containing a conjugated linoleic acid (CLA), the method including the steps of: producing wet soybean pieces containing moisture in an amount of 20 to 80 wt% by immersing and grinding soybeans; killing?spoilage bacteria??by steaming the?wet soybean pieces; cooling the steamed wet soybean pieces, and inoculating microorganisms into the cooled wet soybean pieces; and then fermenting the wet soybean pieces at 10 to 50 °C for 7 to 30 days.
In still another aspect, the present invention provides a soybean processed food formulated into soybean pills, granules or tablets, which contains the conjugated linoleic acid (CLA).
In a further aspect, the present invention provides a method of preparing a soybean composition containing a conjugated linoleic acid (CLA), the method including the steps of: producing a milled soybean liquid containing a mixture of soybeans and moisture at a ratio of 1:(6 to 20) parts by weight by powdering?the?soybeans; and inoculating?lactic acid bacteria into the milled soybean liquid, and then fermenting at 10 to 50 °C for 2 to 10 days.
In a still yet further aspect, the present invention provides a soybean drink containing?the soybean composition containing the conjugated linoleic acid (CLA).
In the present invention, a conjugated linoleic acid (CLA)-containing soybean composition having a high human body physiological activity is produced by using a biological converting method using microorganisms. Thus, the usability of the soybean, as a natural food containing a large amount of a conjugated linoleic acid (CLA), is maximized, thereby increasing the productivity of the soybean within the country.
Also, the composition exhibits a synergistic effect of the physiological activities provided by the microorganisms, and the conjugated linoleic acid (CLA), which are both beneficial to the human body, and thus shows a synergistic effect such as weight reduction, cholesterol reduction, hyperlipidemia improvement, and arteriosclerosis relief. Thus, it may be used in a functional food or a medicine.
Other aspects and exemplary embodiments of the invention are discussed infra.
The above and other features of the invention are discussed infra.
The above and other features of the present invention will now be described in detail with reference to certain exemplary embodiments thereof illustrated in the accompanying drawings which are given hereinbelow by way of illustration only, and thus are not limitative of the present invention, and wherein:
FIG. 1 is a brief diagram on the production of a soybean composition containing a conjugated linoleic acid (CLA) by using Korean soybean;
FIG. 2 is a process diagram of producing a soybean composition containing a conjugated linoleic acid (CLA) according to Example 1 of the present invention;
FIG. 3 is a process diagram of producing a soybean composition containing a conjugated linoleic acid (CLA) according to Example 2 of the present invention; and
FIG. 4 is a GC chromatogram of a fatty acid extracted from Example 1 and Example 2 of the present invention (A: fatty acid GC chromatogram in Example 1, B: fatty acid GC chromatogram in Example 2).
It should be understood that the appended drawings are not necessarily to scale, presenting a somewhat simplified representation of various preferred features illustrative of the basic principles of the invention. The specific design features of the present invention as disclosed herein, including, for example, specific dimensions, orientations, locations, and shapes will be determined in part by the particular intended application and use environment.
In the figures, reference numbers refer to the same or equivalent parts of the present invention throughout the several figures of the drawing.
Hereinafter reference will now be made in detail to various embodiments of the present invention, examples of which are illustrated in the accompanying drawings and described below. While the invention will be described in conjunction with exemplary embodiments, it will be understood that present description is not intended to limit the invention to those exemplary embodiments. On the contrary, the invention is intended to cover not only the exemplary embodiments, but also various alternatives, modifications, equivalents and other embodiments, which may be included within the spirit and scope of the invention as defined by the appended claims.
Hereinafter, a preferred embodiment of the present invention will be described in more detail.
The inventive soybean composition contains a conjugated linoleic acid (CLA), in which the conjugated linoleic acid (CLA) is obtained by adding microorganisms to soybean pieces, followed by fermentation.
In the present invention, the soybean pieces may be wet soybean pieces containing moisture in an amount of 20 to 80 wt% or a milled soybean liquid containing soybeans and moisture in a ratio of 1 : (6 to 20) parts by weight. Herein, the soybean pieces may be further added with 1 to 10 wt% of linoleic acid (LA) or 10 to 40 wt% of edible oil. The microorganisms may be at least one selected from the group including Eumycetes, Mushroom Mycelia and lactic acid bacteria. Herein, the wet soybean pieces may be fermented using microorganisms of Eumycetes or Mushroom Mycelia, and the milled soybean liquid may be fermented by microorganisms of lactic acid bacteria. Preferably, the Eumycetes are at least one selected from the group including Aspergillus genus, Rhizopus genus and edible filamentous fungi, and the Mushroom Mycelia are at least one selected from the group including Mycelia of a pine mushroom, an oak mushroom, a king oyster mushroom and edible mushrooms. Also, the lactic acid bacteria are at least one selected from the group including Lactobacillus sp., Leuconostoc sp, Bifidobacterium sp., Streptococcus sp., Enterococcus sp., Pediococcus sp. and Weissella sp.
The inventive conjugated linoleic acid (CLA) is obtained by converting a linoleic acid contained in soybean pieces into the conjugated linoleic acid (CLA), in which after fermentation by addition of microorganisms, the CLA may be contained in an amount of 0.1 to 3 wt% with respect to dry weight of the soybean composition.
Meanwhile, the inventive soybean composition containing the conjugated linoleic acid (CLA) may be produced by the steps of:
obtaining wet soybean pieces containing moisture in an amount of 20 to 80 wt% by immersing and grinding soybeans;
killing?spoilage bacteria?by steaming the?wet soybean pieces;
cooling the?steamed wet soybean pieces, and inoculating microorganisms into the cooled wet soybean pieces; and
fermenting the wet soybean pieces at 10 to 50 °C for 7 to 30 days.
For use in the present invention, the microorganisms may be inoculated into a liquid medium containing a mixture of rice and soybeans, and seed-cultured at 10 to 50 °C for 7 to 15 days. Meanwhile, in the present invention, the soybeans may be immersed at 20 to 40 °C for 4 to 8 hours, and then moisture may be removed at room temperature. Herein, the wet soybean pieces may be soybeans soaked in water or soybean pieces added with water, and may contain moisture in an amount of about 20 to 80 wt%. The wet soybean pieces may be steamed at 80 to 120 °C for 30 to 120 minutes, and then cooled within a fermentation vessel down to 10 to 30 °C.
The microorganisms used in the present invention may be Eumycetes or Mushroom Mycelia. The wet soybean pieces may be combined with the microorganisms in a ratio of (80 to 100):(1 to 20) parts by weight. Herein, when the microorganisms are contained in an amount greater than 20 wt%, the resulting flavor is not good. On the other hand, when the microorganisms are included in an amount of less than 1 wt%, the CLA conversion ratio is reduced. Most preferably, the wet soybean pieces and the microorganisms have a mixing ratio of (9:1).
Also, the conjugated linoleic acid (CLA)-containing soybean composition may contain the conjugated linoleic acid (CLA) in an amount of 0.15 to 1 wt% with respect to its dry weight.
Meanwhile, the inventive conjugated linoleic acid (CLA)-containing soybean composition contains microorganisms, and is produced as a soybean processed food formulated into soybean pills, granules or tablets.
Also, the inventive conjugated linoleic acid (CLA)-containing soybean composition may be produced by the steps of:
producing a milled soybean liquid containing a mixture of soybeans and moisture at a ratio of 1:(6 to 20) parts by weight by powdering?the?soybeans; and
inoculating?lactic acid bacteria into the milled soybean liquid, and then fermenting at 10 to 50 °C for 2 to 10 days.
For use in the present invention, the lactic acid bacteria may be inoculated into a liquid medium containing skim milk powder and linoleic acid (LA), and seed cultured at 10 to 50 °C for 2 to 10 days. Meanwhile, the wet soybean pieces may be obtained by grinding the soybeans and sieving the soybean piecess through a sieve with 50 to 300 meshes. The wet soybean pieces may be sterilized at 90 to 110 °C for 20 to 90 minutes so as to produce a milled soybean liquid. Herein, the milled soybean liquid may preferably contain soybeans and moisture in a mixing ratio of 1:(6 to 20) parts by weight, and the milled soybean liquid may be soymilk or slurry.
Herein, the milled soybean liquid may be combined with the lactic acid bacteria in a mixing ratio of (89 to 90):(1 to 10) parts by weight. When the lactic acid bacteria is included in an amount of greater than 10 wt%, a flavor is not good. On the other hand, when the lactic acid bacteria are included in an amount of less than 1 wt%, the CLA conversion ratio is reduced. Most preferably, the milled soybean liquid and the lactic acid bacteria have a mixing ratio of (9.5:0.5).
Also, the inventive conjugated linoleic acid (CLA)-containing soybean composition may contain the conjugated linoleic acid (CLA) in an amount of 0.3 to 3 wt% with respect to its dry weight.
Also, the inventive conjugated linoleic acid (CLA)-containing soybean composition contains lactic acid bacteria, and is produced as a soybean drink.

EXAMPLES
The following examples illustrate the invention and are not intended to limit the same.
Hereinafter, the present invention will be described in detail with reference to Examples, but the Examples do not limit the scope of the present invention.
Example 1: Production of a soybean composition containing a conjugated linoleic acid (CLA) by using filamentous fungi or Mushroom Mycelia
Filamentous fungi (Asperigillus genus, Rhizopus genus) or Mushroom Mycelia (pine, king oyster, oak mushroom, etc.) were inoculated into a liquid medium (50 mL) containing a mixture of rice and soybeans (1:3, w/w), and seed-cultured at 28 °C for 7 to 15 days. 500 g of Korean soybeans (breed:daewon, daepoong) were immersed at 40 °C for 6 hours, and moisture was removed at room temperature for 2 hours. Then, the resultant soybeans were grinded, added with water, and kneaded. Then, their moisture content was adjusted to be 40 wt%. The kneaded soybeans were steamed at 100 °C for 1 hour, and then were cooled down to 30 °C, and inoculated into a fermentation vessel. Then, the soybeans were inoculated with the seed-cultured microbial cell, and were fermented for 7 to 30 days (dependently on the hyphal growth) at 25 °C so as to provide a conjugated linoleic acid (CLA)-containing soybean composition. FIG. 2 is a process diagram of producing the conjugated linoleic acid (CLA)-containing soybean composition by using filamentous fungi or Mushroom Mycelia.

Example 2: Production of a soybean composition containing a conjugated linoleic acid (CLA) by using lactic acid bacteria
A liquid medium containing 10 wt% of skim milk powder is added with 1 wt% of linoleic acid, and inoculated with a Lactobacillus sp. strain, followed by seed culture at 30 °C for 2 days. Korean soybeans (breed:daewon, daepoong) were grinded by a grinder, and powdered by being sieved through a 100 mesh sieve so as to provide wet soybean pieces. The produced wet soybean pieces were added with purified water, and sterilized at 100 °C for 30 minutes so as to provide a milled soybean liquid. The produced milled soybean liquid was added with 1 to 3 wt% of linoleic acid or with 10 to 20 wt% of edible oil (soybean oil), and then inoculated with the seed-cultured lactic acid bacteria. Then, the resultant soybean liquid was fermented at 30 °C for 3 days so as to provide a conjugated linoleic acid (CLA)-containing soybean composition. FIG. 3 is a process diagram of producing a soybean composition containing a conjugated linoleic acid (CLA) by using lactic acid bacteria.

TEST EXAMPLE
Test Example 1: analysis on content of conjugated linoleic acid (CLA) in Example 1 and Example 2
FIG. 4 shows a detection peak of a conjugated linoleic acid (CLA) through GC chromatogram. For this analysis, the soybean composition obtained after fermentation, from each of Example 1 and Example 2, was freeze-dried, and the fatty acid was extracted with hexane 20 mg/ml and was methylated. As a result, from both a soybean composition obtained through solid fermentation of filamentous fungi or Mushroom Mycelia, and a soybean composition obtained from lactic acid fermentation, a conjugated linoleic acid (CLA) was observed. From this result, it can be found that it is possible to produce a soybean processed food containing a conjugated linoleic acid (CLA) by using filamentous fungi or Mushroom Mycelia, or lactic acid bacteria.
The invention has been described in detail with reference to exemplary embodiments thereof. However, it will be appreciated by those skilled in the art that changes may be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (20)

  1. A soybean composition comprising a conjugated linoleic acid (CLA), wherein the conjugated linoleic acid (CLA) is obtained by adding microorganisms to soybean pieces, followed by fermentation.

  2. The soybean composition comprising the conjugated linoleic acid (CLA) as claimed in claim 1, wherein the soybean pieces comprise wet soybean pieces containing moisture in an amount of 20 to 80 wt% or a milled soybean liquid containing soybeans and moisture in a ratio of 1:(6 to 20) parts by weight.
  3. The soybean composition comprising the conjugated linoleic acid (CLA) as claimed in claim 1, wherein the soybean pieces are further added with linoleic acid (LA) or edible oil.

  4. The soybean composition comprising the conjugated linoleic acid (CLA) as claimed in claim 1, wherein the microorganisms are at least one selected from the group including Eumycetes, Mushroom Mycelia and lactic acid bacteria.
  5. The soybean composition comprising the conjugated linoleic acid (CLA) as claimed in claim 4, wherein the Eumycetes are at least one selected from the group including Aspergillus genus, Rhizopus genus and edible filamentous fungi.
  6. The soybean composition comprising the conjugated linoleic acid (CLA) as claimed in claim 4, wherein the Mushroom Mycelia are at least one selected from the group including Mycelia of a pine mushroom, an oak mushroom, a king oyster mushroom and edible mushrooms.
  7. The soybean composition comprising the conjugated linoleic acid (CLA) as claimed in claim 4, wherein the lactic acid bacteria are at least one selected from the group including Lactobacillus sp., Leuconostoc sp, Bifidobacterium sp., Streptococcus sp., Enterococcus sp., Pediococcus sp. and Weissella sp.
  8. The soybean composition comprising the conjugated linoleic acid (CLA) as claimed in claim 1, wherein the conjugated linoleic acid (CLA) is obtained by converting a linoleic acid contained in a soybean into the conjugated linoleic acid (CLA) through fermentation by the microorganisms.
  9. The soybean composition comprising the conjugated linoleic acid (CLA) as claimed in claim 2, wherein the wet soybean pieces are fermented by the microorganisms of Eumycetes or Mushroom Mycelia.
  10. The soybean composition comprising the conjugated linoleic acid (CLA) as claimed in claim 2, wherein?the milled soybean liquid is fermented by lactic acid bacteria as the microorganisms.
  11. The soybean composition comprising the conjugated linoleic acid (CLA) as claimed in claim 1, wherein?the soybean composition contains the conjugated linoleic acid (CLA) in an amount of 0.1 to 5 wt% with respect to a dry weight of the composition.
  12. A method of preparing a soybean composition comprising a conjugated linoleic acid (CLA), the method comprising the steps of:
    producing wet soybean pieces containing moisture in an amount of 20 to 80 wt% by immersing and grinding soybeans;
    killing spoilage bacteria by steaming the?wet soybean pieces;
    cooling the steamed wet soybean pieces, and inoculating microorganisms into the cooled wet soybean pieces; and
    fermenting the wet soybean pieces at 10 to 50 °C for 7 to 30 days.

  13. The method as claimed in claim 12, wherein the microorganisms have been inoculated into a liquid medium containing a mixture of rice and soybeans, and seed-cultured.
  14. The method as claimed in claim 12, wherein the microorganisms are Eumycetes or Mushroom Mycelia.
  15. The method as claimed in claim 12, wherein the wet soybean pieces are combined with the microorganisms in a ratio of (80 to 100):(1 to 20) parts by weight.

  16. A soybean processed food formulated into soybean pills, granules or tablets, which contains the soybean composition containing the ?conjugated linoleic acid (CLA) produced by the method as claimed in claim 12.
  17. A method of preparing a soybean composition containing a conjugated linoleic acid (CLA), the method comprising the steps of:
    producing a milled soybean liquid containing a mixture of soybeans and moisture at a ratio of 1 : (6 to 20) parts by weight by powdering the soybeans ; and
    inoculating lactic acid bacteria into the milled soybean liquid, an then fermenting at 10 to 50 °C for 2 to 10 days.
  18. The method as claimed in claim 17, wherein the milled soybean liquid is soymilk or slurry.
  19. The method as claimed in claim 17, wherein the lactic acid bacteria is inoculated into a liquid medium containing skim milk powder and linoleic acid (LA), and seed cultured.
  20. A soybean drink containing the soybean composition comprising the conjugated linoleic acid (CLA) produced by the method as claimed in claim 17.
PCT/KR2012/002856 2011-12-28 2012-04-16 Soybean composition containing conjugated linoleic acid, a fabrication process thereof and food containing the same WO2013100267A1 (en)

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