KR101302376B1 - Method for producing soybean powder with increased isoflavone contents using far-infrared irradiation - Google Patents
Method for producing soybean powder with increased isoflavone contents using far-infrared irradiation Download PDFInfo
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Abstract
본 발명은 대두를 분쇄한 후 원적외선 조사하는 것을 특징으로 하는 이소플라본 함량이 증가된 대두분말을 제조하는 방법, 상기 방법으로 제조된 대두분말 및 상기 대두분말이 함유된 식품 및 음료에 관한 것으로, 대두의 기능성 물질인 제니스테인과 다이드제인과 같은 이소플라본 함량이 증가된 새로운 형태의 기능성 대두분말 및 이를 함유한 식품을 제공할 수 있다.The present invention relates to a method for producing a soybean powder with increased isoflavone content, which is irradiated with infrared rays after grinding soybeans, and a soybean powder prepared by the above method and a food and drink containing the soybean powder. It is possible to provide a new type of functional soybean powder with increased isoflavone content, such as xenstein and dyedzein, and a food containing the same.
Description
본 발명은 대두를 분쇄한 후 원적외선 조사하는 것을 특징으로 하는 이소플라본 함량이 증가된 대두분말을 제조하는 방법, 상기 방법으로 제조된 대두 분말 및 상기 대두 분말이 함유된 식품 및 음료에 관한 것이다.The present invention relates to a method for producing a soybean powder with increased isoflavone content, characterized by pulverizing soybeans and irradiating far-infrared, soybean powder prepared by the method and food and beverage containing the soybean powder.
대두는 우리 식생활에 필수적인 요소로 된장, 간장, 두부, 콩나물 등 다양한 방식으로 즐겨먹는 먹을거리이며, 식물성 공급원으로 다양한 생리활성물질이 풍부해 노화방지, 암, 당뇨, 동맥경화, 만성 퇴행성 질환 및 심혈관 질환 등 성인병 예방 효과와 시력증진, 두통치료까지 보고되고 있어 건강 기능성 식품으로 주목받고 있다. Soybean is an essential ingredient in our diet, and it is eaten in various ways such as doenjang, soy sauce, tofu and bean sprouts. It is rich in various biologically active substances as a vegetable source, preventing aging, cancer, diabetes, arteriosclerosis, chronic degenerative diseases and cardiovascular system. It has been reported as a health functional food as it has been reported to prevent geriatric diseases such as diseases, improve vision, and treat headaches.
대두의 생리활성 배당체인 이소플라본은 대두와 대두 제품의 씁쓸하고 비린 좋지 않은 뒷맛에 관여하는 성분으로 그동안 이를 제거하기 위한 노력이 시도되어 왔으나, 생리활성에 관한 연구결과가 발표되면서 이소플라본 함량을 증가시키는 것이 중요한 과제로 대두되었다. 이소플라본은 폐경기 증후군, 골다공증, 심혈관계 질환, 유방암, 전림선암, 대장암 등과 같이 호르몬과 관련된 질환의 예방에 효과가 있음이 알려지고 있다. 이소플라본 섭취는 주로 대두와 대두제품을 통해 이루어진다. 대두에는 제니스테인(genistein), 다이드제인(daidzein) 및 이들의 배당체와 유도체로 구성된 이소플라본이 함유되어 있다. 제니스테인은 암세포의 증식에 관여하는 효소인 protein tyrosin kinase와 DNA topoisomerase II의 작용을 저해하는 것으로 밝혀져 전립선암 억제 등 발암억제 가능성이 여러 측면에서 보고되었다. 또한 에스트로겐 수용체(estrogen receptor)와 약하게 결합하여 에스트로겐(estrogen)을 필요로 하는 유방암 세포의 발생을 억제한다고 한다. 다이드제인은 뼈의 재흡수를 억제하고 제니스테인이 약한 에스트로겐 활성을 발휘하여, 노인과 여성의 골다공증 방지에도 효과적이라는 연구가 발표되었으며, 또한 항산화효과와 심혈관 질환 및 신부전에서의 제니스테인의 효용성도 검토되고 있다.Soy isoflavone, a bioactive glycoside of soybean, is a component involved in the bitter and unpleasant aftertaste of soybeans and soybean products, and efforts have been made to remove it. It has become an important task. Isoflavones are known to be effective in preventing hormone-related diseases such as menopausal syndrome, osteoporosis, cardiovascular disease, breast cancer, thyroid cancer, and colon cancer. Isoflavones are consumed primarily from soybeans and soy products. Soybeans contain isoflavones composed of genistein, daidzein and their glycosides and derivatives. Genistein has been shown to inhibit the action of protein tyrosin kinase and DNA topoisomerase II, which are enzymes involved in the proliferation of cancer cells, and has been reported in several ways, such as inhibition of prostate cancer. In addition, it binds weakly to the estrogen receptor and inhibits the development of breast cancer cells that require estrogen. Dyzedine has been shown to inhibit bone resorption and genistein has weak estrogen activity, which is effective in the prevention of osteoporosis in the elderly and women, and also the antioxidant effect and the effectiveness of genistein in cardiovascular disease and kidney failure have been investigated. have.
두류의 비배당체 함량을 증가시는 방법으로는 산을 이용한 산가수분해법, β-glucosidase 효소를 활용하는 방법 및 발효시키는 방법 등이 보고되어 있으나, 산처리는 약품을 이용함으로 안전 불감증을 유발하고 효소처리는 비싼 가격으로 경제성 효과가 떨어지며, 발효방법 역시 미생물 및 긴 시간이 필요하다.As a method of increasing the non-glycoside content of soybeans, acid hydrolysis using acid, using β-glucosidase enzyme, and fermenting method have been reported.However, acid treatment causes safety insensitivity and enzymes by using chemicals. The treatment is economically inexpensive and the fermentation method also requires microorganisms and long time.
원적외선은 약 3~1,000 ㎛의 파장을 가지고 있으며, 가열과 비가열의 방법으로 이용되고, 식품의 숙성, 풍미 향상 등에 적용되고 있다. 원적외선은 생물적으로 활성이 있으며, 물질의 중심까지 고르게 열을 전달하는 특성을 가지고 있으며, 이러한 특성으로 인해 가열시간을 단축시킴으로써 에너지 절감 등의 효과가 있을 수 있고, 열분해에 의한 영양물질 또는 생리활성물질의 손실을 최적화할 수 있다. 천연 항산화 물질들은 중합체인 폴리페놀, 토코페롤, 플라보노이드 등의 고분자를 가지고 있는데 원적외선 처리가 이들을 저분자로 유리시킨다고 보고되었으며, 또한 원적외선 처리에 의하여 왕겨의 고분자 폴리페놀들이 유리되어 항산화능이 증가하였다는 보고가 있다.Far-infrared rays have a wavelength of about 3 to 1,000 μm, are used for heating and non-heating, and are applied to food ripening, flavor improvement, and the like. Far-infrared rays are biologically active and have the property of transferring heat evenly to the center of the material.Because of these characteristics, the far-infrared ray can shorten the heating time and save energy, and it is a nutrient or physiological activity by pyrolysis. The loss of material can be optimized. Natural antioxidants have polymers such as polyphenols, tocopherols and flavonoids, which have been reported to be far-infrared liberated by low-infrared treatment, and also reported that the antioxidant polysaccharides of chaff were released by far-infrared treatment. .
대두의 유효성분을 변화시키기 위하여 감마선 처리, 화학적 처리, 효소적 처리 및 발효 등 제조공정에 기술이 머물러 있으며 처리시간이 길고 고비용에 안전한 먹거리에 따른 불감증이 있음에 따라 안전하고 효율적인 원적외선을 이용한 연구가 관심을 받고 있다. 현재까지 원적외선을 이용하여 대두의 약리 성분 함량을 높이고 기능성을 변화시킨 종래기술은 없는 실정이다.In order to change the active ingredient of soybean, the technology remains in the manufacturing process such as gamma ray treatment, chemical treatment, enzymatic treatment and fermentation, and there is insensitivity due to long processing time and high cost and safe food. I'm getting attention. To date, there is no prior art that increases the pharmacological component content of soybean and changes its functionality using far infrared rays.
본 발명은 상기한 종래 문제점을 해결하기 위한 것으로, 본 발명은 대두에 소량으로 함유된 제니스테인(genistein) 및 다이드제인(daidzein)과 같은 이소플라본의 여러 가지 효능이 검증됨에 따라 원적외선을 조사하여 대두를 제조하고, 일반건조 대두와 제니스테인 및 다이드제인의 함량 및 그 생리활성을 비교함으로써, 유효성분이 증진된 대두 제조에 있어 시간과 노동력, 경제적인 면에서 효율을 높일 수 있는 건조 조건을 확립하고자 한다.The present invention is to solve the above-mentioned conventional problems, the present invention is soybean by irradiating far-infrared rays as the various effects of isoflavones such as genistein and diedzein contained in a small amount in soybean is verified By comparing the contents of the general dried soybean with genistein and dyedzein and their physiological activities, we intend to establish drying conditions that can improve efficiency in terms of time, labor and economics in the production of soybean with enhanced active ingredients. .
상기 목적을 달성하기 위한 본 발명은 최적화된 원적외선 조사처리 조건을 바탕으로 대두의 건조 효율을 높이고 원적외선 처리된 대두의 이소플라본의 함량분석을 통하여 대두의 기능성 성분이 증가된 최적의 건조 대두 제조방법을 규명하고, 이를 함유한 기능성 식품을 제공하는 것을 특징으로 한다.The present invention for achieving the above object is to increase the drying efficiency of soybeans based on the optimized far-infrared irradiation treatment conditions and to optimize the dry soybean production method by increasing the functional component of soybeans through the analysis of the content of isoflavones of far-infrared soybeans It is characterized by providing a functional food containing the same.
본 발명은 분쇄한 대두에 원적외선을 조사하여 대두의 기능성 성분인 이소플라본 함량이 증가된 대두분말을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing soybean powder having increased isoflavone content, which is a functional ingredient of soybean, by irradiating pulverized soybean with far infrared rays.
본 발명의 일 구현예에 따른 방법에서, 상기 이소플라본은 제니스테인(genistein) 및 다이드제인(daidzein)으로 이루어진 군으로부터 선택되는 하나 이상일 수 있으나, 이에 제한되지 않는다.In the method according to an embodiment of the present invention, the isoflavone may be one or more selected from the group consisting of genistein and diedzein, but is not limited thereto.
본 발명의 일 구현예에 따른 방법에서, 상기 원적외선은 3~1,000 ㎛, 바람직하게는 2~14 ㎛ 범위의 파장을 방출하는 것을 특징으로 한다.In the method according to an embodiment of the present invention, the far infrared ray is characterized in that it emits a wavelength in the range of 3 ~ 1,000 ㎛, preferably 2 ~ 14 ㎛.
본 발명의 일 구현예에 따른 방법에서, 상기 원적외선을 140 내지 200℃, 바람직하게는 190~200℃, 더욱 바람직하게는 195~197℃, 가장 바람직하게는 196℃의 온도에서 대두분말에 조사할 수 있다.In the method according to an embodiment of the present invention, the far-infrared ray is irradiated to soybean powder at a temperature of 140 to 200 ° C, preferably 190 to 200 ° C, more preferably 195 to 197 ° C, most preferably 196 ° C. Can be.
본 발명의 일 구현예에 따른 방법에서, 상기 원적외선을 15분 내지 60분, 바람직하게는 25~35분, 더욱 바람직하게는 29~31분, 가장 바람직하게는 30분의 시간에서 대두분말을 조사할 수 있다.In the method according to an embodiment of the present invention, the soybean powder is irradiated at a time of 15 minutes to 60 minutes, preferably 25 to 35 minutes, more preferably 29 to 31 minutes, most preferably 30 minutes. can do.
본 발명은 또한, 상기 방법으로 제조된 이소플라본 함량이 증가된 대두분말을 제공한다.The present invention also provides a soybean powder having an increased isoflavone content prepared by the above method.
본 발명은 또한, 상기 방법으로 제조된 대두분말을 함유한 식품 및 음료를 제공한다.The present invention also provides a food and beverage containing soybean powder prepared by the above method.
본 발명에 기초한 대두를 원적외선을 이용하여 처리함으로써, 최적의 기능성 성분을 증가시킬 수 있는 건조 효율을 지닌 새로운 방법을 제시하고, 대두의 제니스테인과 다이드제인 함량이 증가된 기능성을 향상시킨 새로운 형태의 건강 지향 기능성 원료를 제공하며, 원적외선 특유의 가공 처리로 인해 대두의 제니스테인과 다이드제인 함량이 증가된 기능성 대두를 제공하여 농가의 생산력 향상 및 부가가치 증대를 꾀할 수 있다.By treating soybeans based on the present invention with far-infrared rays, we propose a new method with a drying efficiency that can increase the optimal functional ingredients, and a new type that improves the functionality of the increased soybean Zenithine and Dyzezeine content. It provides health-oriented functional raw materials and provides functional soybeans with increased soybean Zenithsteine and Dyzedine contents due to the far-infrared ray processing, which can improve productivity and add value of farmers.
도 1은 원적외선 처리 온도 및 시간에 따른 대두의 총 폴리페놀 함량을 비교한 것이다.(A: 143℃, B: 166℃, C: 196℃)
도 2는 원적외선 처리 온도 및 시간에 따른 대두의 항산화 활성을 비교한 것이다.(A: 143℃, B: 166℃, C: 196℃)
도 3은 원적외선 처리 온도 및 시간에 따른 대두의 1: 다이드진(daidzin), 2: 제니스틴(genistin), 3: 다이드제인(daidzein) 및 4: 제니스테인(genistein)의 함량을 나타낸 것이다.(A: standard, B: control, C: 196℃에서 10분, D: 196℃에서 20분, E: 196℃에서 30분, F: 196℃에서 40분)Figure 1 compares the total polyphenol content of soybean with far-infrared treatment temperature and time. (A: 143 ° C, B: 166 ° C, C: 196 ° C)
Figure 2 compares the antioxidant activity of soybean with far-infrared treatment temperature and time. (A: 143 ° C, B: 166 ° C, C: 196 ° C)
Figure 3 shows the contents of 1: daidzin, 2: genistin, 3: daidzein and 4: genistein of soybean with far-infrared treatment temperature and time. A: standard, B: control, C: 10 minutes at 196 ° C,
이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
재료 및 방법Materials and methods
1) 공시재료1) Disclosure material
본 실험에 사용한 대두는 지역마트에서 구입하여 마쇄한 후 분말화하여 재료로 사용하였다.
Soybeans used in this experiment were purchased from local marts, ground, and then ground into powder.
2) 원적외선 처리 2) Far Infrared Treatment
건조된 대두 분말을 2~14 ㎛ 파장의 원적외선 건조기(한국에너지기술, Seoul, Korea)를 이용하여 각각 143℃와 166℃에서는 15분, 30분, 45분 및 60분간 처리하였고, 196℃에서는 10분, 20분, 30분 및 40분간 처리하였다.
The dried soybean powder was treated at 15 minutes, 30 minutes, 45 minutes, and 60 minutes at 143 ° C and 166 ° C using a far infrared ray dryer (Korea Energy Technology, Seoul, Korea) with a wavelength of 2 to 14 ㎛, respectively, and 10 minutes at 196 ° C. Treatments were taken for minutes, 20 minutes, 30 minutes and 40 minutes.
3) 추출물 제조 3) extract manufacturer
대두 분말을 80% 에탄올을 사용하여 환류 추출하였으며, 추출물을 여과하여 회전식 증발기(rotatory evaporator)를 이용하여 40℃의 온도에서 농축한 후 동결건조하여 사용하였다.
The soybean powder was extracted under reflux using 80% ethanol, and the extract was filtered and concentrated at a temperature of 40 ° C. using a rotary evaporator, and then lyophilized.
4) 대두의 총 폴리페놀 함량 분석4) Total Polyphenol Content Analysis of Soybeans
총 폴리페놀의 함량은 Folin-Ciocalteu 방법을 사용하였다. 샘플 추출물 1 mL(1 mg/mL)에 200 uL의 페놀 시약(phenol reagent, 1M)을 가해주고 1.8 mL의 증류수를 넣어준 후 3분간 방치하였다. 그 후 400 uL의 Na2CO3(10% in water, v/v)을 가해주고 0.6 mL의 증류수를 가해주었다. 이후 상온에서 1시간 동안 방치한 후 725 nm의 파장으로 측정하였고, standard는 탄닌산(tannic acid)을 사용하였다.
The total polyphenol content was determined using the Folin-Ciocalteu method. 200 mL of phenol reagent (1M) was added to 1 mL (1 mg / mL) of the sample extract, and 1.8 mL of distilled water was added thereto, followed by standing for 3 minutes. 400 uL of Na 2 CO 3 (10% in water, v / v) was then added and 0.6 mL of distilled water was added. After standing at room temperature for 1 hour and measured with a wavelength of 725 nm, the standard was used tannic acid (tannic acid).
5) 항산화 활성 검증5) Antioxidant Activity Verification
항산화 효과는 DPPH(1,1-diphenyl-2-picrylhydrazyl) free radical activity 측정방법을 이용하였는데. 각각의 샘플 추출물 1 mL에 3 mL의 DPPH(0.15 mM) 용액을 가해주어 상온에서 30분 동안 방치한 후에 517 nm의 파장에서 측정하였다.
Antioxidant effect was measured by DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical activity measurement method. 3 mL of DPPH (0.15 mM) solution was added to 1 mL of each sample extract, and the mixture was left at room temperature for 30 minutes and then measured at a wavelength of 517 nm.
6) 대두의 제니스테인과 다이드제인 함량 분석6) Analysis of Genistein and Dyzedine Contents in Soybean
대두추출물의 제니스테인과 다이드제인의 함량은 HPLC(CBM-20A, Shimadzu Co, Ltd., Japen)를 이용하여 측정하였다. 2개의 gradient pumps(LC-20AT, Shimadzu)와 auto sample injector(SIL-20A, Shimadzu), UV-detector(SPD-10A, Shimadzu), column oven(35℃ CTO-20A, Shimadzu)를 사용하여 분석하였고 C18 column(Synergi 4MAX-RY, 150 X 4.6mm, 4micron Phenomenex)을 사용하였다. 유량은 1.0 mL/min으로 하였고, 355 nm의 파장을 이용하여 측정하였으며, 샘플은 각각 20 uL씩 주입하였다.
The contents of Zenysteine and Dyzedine from soybean extracts were measured using HPLC (CBM-20A, Shimadzu Co, Ltd., Japen). Two gradient pumps (LC-20AT, Shimadzu), auto sample injector (SIL-20A, Shimadzu), UV-detector (SPD-10A, Shimadzu) and column oven (35 ℃ CTO-20A, Shimadzu) C 18 column (Synergi 4MAX-RY, 150 X 4.6mm, 4micron Phenomenex) was used. The flow rate was 1.0 mL / min, measured using a wavelength of 355 nm, and the samples were each injected with 20 uL.
실시예Example 1: 원적외선 처리 온도 및 시간에 따른 대두의 총 폴리페놀 함량 1: Total Polyphenol Content of Soybeans with Far-infrared Treatment Temperature and Time
대두 에탄올 추출물의 총 폴리페놀 함량은 탄닌산을 이용한 표준검량곡선을 이용하여 건조무게에 함유한 함량으로 구하였다(도 1). 그 결과, 원적외선 처리온도 및 시간에 따라 총 폴리페놀 함량에 차이가 나는 것을 알 수 있었다. 구체적으로, 원적외선 처리한 대두의 총 폴리페놀 함량은 552 ~ 1385 mg/100 g으로 원적외선을 처리하지 않은 대두(control)의 총 폴리페놀 함량인 482 mg/100 g에 비해 증가하는 것을 알 수 있었다. 특히 원적외선 196℃에서 30분 처리한 대두의 총 폴리페놀 함량은 원적외선을 처리하지 않은 대두에 비해 무려 2.87배 증가한 것으로 나타났다.
The total polyphenol content of the soybean ethanol extract was determined by the content contained in the dry weight using a standard calibration curve using tannic acid (Fig. 1). As a result, it was found that the total polyphenol content was different depending on the far-infrared treatment temperature and time. Specifically, it was found that the total polyphenol content of far-infrared soybean was increased from 552 to 1385 mg / 100 g, compared to the total polyphenol content of 482 mg / 100 g of soybean (control) not treated with far-infrared. In particular, the total polyphenol content of soybeans treated for 30 minutes at 196 ° C. was increased by 2.87 times compared to soybeans not treated with far infrared rays.
실시예Example 2: 원적외선 처리에 따른 대두의 항산화 활성 2: Antioxidant Activity of Soybean by Far-Infrared Treatment
원적외선 처리조건에 따른 대두 추출물(2 mg/ml)의 항산화 활성은 도 2에 나타내었다. 그 결과, 원적외선을 처리하지 않은 대두 추출물은 16.16%로 나타났으며, 원적외선 조사한 대두 추출물은 18.21~69.18%의 범위를 나타내었다. 원적외선 처리에 따른 대두 추출물들의 항산화 활성의 증가경향은 상기 실시예 1과 거의 비슷한 경향을 나타내었다. 특히 원적외선 196℃에서 30분 처리한 대두 추출물의 항산화 활성은 원적외선을 처리하지 않은 대두 추출물에 비해 2.76배 이상 높은 것을 확인할 수 있었다.
The antioxidant activity of soybean extract (2 mg / ml) according to far-infrared treatment conditions is shown in FIG. 2. As a result, 16.16% of soybean extracts not treated with far-infrared rays appeared, and 18.21-69.18% of soybean extracts irradiated with far-infrared rays. Increasing tendency of antioxidant activity of soybean extracts by far-infrared treatment showed a tendency similar to that of Example 1. In particular, the antioxidant activity of soybean extracts treated at 196 ° C. for 30 minutes was 2.76 times higher than that of soybean extracts not treated with far infrared rays.
실시예Example 3: 원적외선 처리에 따른 대두의 3: soybean treatment by far-infrared treatment 제니스테인과Genistein 다이드제인 Dyed Jane 의of 함량 content
원적외선 조사시간에 따른 대두의 제니스테인의 함량의 차이를 보면, 원적외선을 처리하지 않은 대두(control)에서는 제니스테인 함량이 20.63 mg/100 g으로 나타났으며, 원적외선 처리에 의해 제니스테인 함량이 21.38~204.09 mg/100 g으로 증가하는 것을 알 수 있었다. 특히 원적외선 196℃에서 30분 처리구에서는 대두의 제니스테인 함량이 204.09 mg/100 g으로 대조구에 비해 9.54배 증가한 것을 알 수 있었다. 원적외선 조사시간에 따른 대두의 다이드제인의 함량의 차이를 보면, 원적외선을 처리하지 않은 대두에서는 다이드제인의 함량이 44.21 mg/100 g으로 나타났으며, 원적외선 처리에 의해 다이드제인 함량이 45.01~324.06 mg/100 g으로 증가하는 것을 알 수 있었다. 특히 원적외선 196℃에서 30분 처리구에서는 대두의 다이드제인 함량이 324.06 mg/100 g으로 원적외선을 처리하지 않은 대두(control)에 비해 7.33배 증가한 것을 알 수 있었다. 원적외선 조사에 의해 제니스테인과 다이드제인의 함량이 증가함으로써 원적외선 조사가 이소플라본 배당체(isoflavone glycoside)의 deglycosilation 효과를 나타내는 것을 알 수 있었다. 원적외선 196℃에서 30분간 조사시킨 대두의 제니스테인과 다이드제인 함량은 원적외선 처리하지 않은 대두에 비해 각각 9배, 7배 이상 높게 나타난 것을 미루어 볼 때 원적외선을 196℃에서 29~31분 조사하는 것이 바람직할 것으로 사료된다(도 3 및 표 1).The difference of Zenistein content in soybean according to far-infrared irradiation time showed that 20.63 mg / 100 g of Genistein was found in soybeans not treated with far-infrared rays. It was found to increase to 100 g. In particular, in the 30-minute treatment at 196 ℃ far-infrared, the genistein content of soybean was 204.09 mg / 100 g, which was 9.54 times higher than that of the control. The difference of Dyzein content in soybean according to far-infrared irradiation time was 44.21 mg / 100 g in soybean without far-infrared ray treatment, and the Dyzein content was 45.01 by far-infrared treatment. It was found to increase to 324.06 mg / 100 g. In particular, in the 30-minute treatment at 196 ℃ far-infrared, the Dyzein content of soybean was 324.06 mg / 100 g, 7.33 times higher than the soybean (control) not treated with far-infrared. Far-infrared irradiation increased the content of Zenistein and Dyzedine, indicating that far-infrared irradiation showed deglycosilation effect of isoflavone glycoside. It is preferable to irradiate far infrared rays at 196 ° C for 29-31 minutes in view that the contents of Zenysteine and dyedzein of soybeans irradiated with far infrared rays at 196 ° C for 30 minutes are 9 times and 7 times higher than those of soybeans not treated with far infrared rays. It is thought to be (Fig. 3 and Table 1).
실시예Example 4: 관능 검사 4: sensory test
<제조예 1>≪ Preparation Example 1 &
대두의 분말을 2 ~ 14 ㎛ 파장의 원적외선 건조기(한국에너지기술, Seoul, Korea)를 이용하여 143℃에서 15~60분 처리하여 시료로 사용하였다.
Soybean powder was used as a sample after 15 to 60 minutes at 143 ℃ using a far infrared ray dryer (Korea Energy Technology, Seoul, Korea) of 2 ~ 14 ㎛ wavelength.
<제조예 2>≪ Preparation Example 2 &
대두의 분말을 2 ~ 14 ㎛ 파장의 원적외선 건조기 (한국에너지기술, Seoul, Korea)를 이용하여 166℃에서 15~60분 처리하여 시료로 사용하였다.
Soybean powder was used as a sample after 15 ~ 60 minutes at 166 ℃ using a far infrared ray dryer (Korea Energy Technology, Seoul, Korea) of 2 ~ 14 ㎛ wavelength.
<제조예 3>≪ Preparation Example 3 &
대두의 분말을 2 ~ 14 ㎛ 파장의 원적외선 건조기(한국에너지기술, Seoul, Korea)를 이용하여 196℃에서 10~40분 처리하여 시료로 사용하였다.
Soybean powder was used as a sample after 10-40 minutes at 196 ℃ using a far infrared ray dryer (Korea Energy Technology, Seoul, Korea) of 2 ~ 14 ㎛ wavelength.
<비교예><Comparative Example>
대두를 구입하여 분쇄하고 분말화하여 시료로 사용하였다.
Soybean was purchased, pulverized, powdered, and used as a sample.
관능검사Sensory test
상기 제조예 1 내지 3 및 비교예를 통해서 제조된 건조 시료를 마쇄한 후 물에 약 2%(w/v) 농도로 첨가하여 우려내어 대두 음료를 제조한 후, 훈련된 관능검사 요원 12명을 대상으로 3회의 반복에 의한 관능 평가를 실시하였다. 관능검사 항목은 향, 맛, 색, 전체적인 기호도에 대하여 실시하였으며 5점 척도법에 따라 5점을 만점으로 하여 다음의 평가기준에 의하여 피시험자가 점수를 기록한 후 이들의 평균값을 구하여 기록하였다.After grinding the dried samples prepared through Preparation Examples 1 to 3 and Comparative Examples and added to the water at a concentration of about 2% (w / v) to prepare soybean drinks, 12 trained sensory test personnel The sensory evaluation was performed by three iterations. The sensory test items were conducted on fragrance, taste, color, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects recorded scores according to the following evaluation criteria.
5: 아주 좋다~1: 아주 나쁘다5: Very good ~ 1: Very bad
본 발명의 제조예에 의하여 제조된 원적외선 처리된 대두음료가 비교예보다 향, 맛, 색 및 전체적인 기호도에서 높은 관능적 점수를 보였다.Far-infrared treated soybean beverage prepared by the preparation of the present invention showed a higher sensory score in aroma, taste, color and overall preference than the comparative example.
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| KR101881562B1 (en) | 2017-08-28 | 2018-07-25 | 주식회사 유웰바이오 | Isoflavone formulation from soybean with effect of preventing osteoporosis, and manufacturing method thereof |
| KR101949990B1 (en) | 2017-08-28 | 2019-02-20 | 주식회사 유웰바이오 | Whole soy milk containing increased active isoflavone with effect of improving osteoporosis, and manufacturing method thereof |
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| JPH0556761A (en) * | 1991-09-02 | 1993-03-09 | Jiro Ishikawa | Production of healthy food |
| JP2004510413A (en) * | 2000-08-08 | 2004-04-08 | ソイ・アルティマ・エルエルシー | Soy beverage and method for producing the same |
| JP2006212025A (en) * | 2005-01-07 | 2006-08-17 | Amikku Group:Kk | Dried powdered food |
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| JPH0556761A (en) * | 1991-09-02 | 1993-03-09 | Jiro Ishikawa | Production of healthy food |
| JP2004510413A (en) * | 2000-08-08 | 2004-04-08 | ソイ・アルティマ・エルエルシー | Soy beverage and method for producing the same |
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| KR101881562B1 (en) | 2017-08-28 | 2018-07-25 | 주식회사 유웰바이오 | Isoflavone formulation from soybean with effect of preventing osteoporosis, and manufacturing method thereof |
| KR101949990B1 (en) | 2017-08-28 | 2019-02-20 | 주식회사 유웰바이오 | Whole soy milk containing increased active isoflavone with effect of improving osteoporosis, and manufacturing method thereof |
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