고염식품(된장·간장)의 혈압상승 억제를 위한 식물소재 이용 연구

Abstract

This study is purposed to investigate such functional seasoning foods as will prevent and/or reduce the harmfulness of salt while not damaging the sensory and flavory traits of traditional fermented soybean products, which are added with herb extracts contributing to anti-hypertensive activity and improved function of kidneys. Fermented soybean products were manufactured by adding herb extracts made from 13 traditional herb materials, which are effective in reducing blood pressure and improving kidney functions, to fermented soybean paste (Doenjang) and soy sauce (Ganjang), in the ratio of 3% or 5%. A product which was added with 3% of the extracts was chosen and used in the final experiment. Ⅰ. Analysis of general components of functional fermented soybean products As a whole, an analysis of general components of ordinary fermented soybean products and functional fermented soybean products added with 3% or 5% herb extracts found no significant difference in their general components. An analysis of the total amino acid and free amino acid in ordinary fermented soybean products and functional fermented soybean products detected 17 kinds of amino acids, among which glutamic acid establishing the taste of foods was contained in the greatest quantity. Furthermore, there were contained in all the experiment groups including valine, leucine, isoleucine, lysine, methionine, phenylalanine, threonine, etc. A sensory test on the experiment groups (functional Deonjang and Ganjang) added with a different proportion of the herb extracts found no significant difference in their sensory elements. In analysis of volatile compounds, effective compounds of the extracts were also observed in functional products, which implies that the extracts can be used to manufacture functional fermented soybean products. Ⅱ. Test for the functionality of the developed products Determining the ACE (angiotensin converting enzyme) inhibitory activity of the extracts found that the extracts has an overall inhibitory activity. An animal experiment was conducted to determine the functionality of functional soybean products added with herb extracts. The experiment confirmed that a clearer anti-hypertensive effect was observed from experiment groups administered with the herb extracts, compared to control group administered with ordinary feed only or other experiment groups administered with fermented soybean products without extracts. No correlation was detected between the administration of extracts and the lipid concentration in blood since there was no significant difference among groups administered with the extracts and groups without extracts. In contrast, experiment groups administered with fermented soybean products show a significantly low content of total cholesterol, triglyceride and phospholipid, compared to control group administered with ordinary feeds only. This demonstrates that Deonjang or Ganjang contributes to the reduction of the concentration of lipid in blood. This study aims to apply physiological functional materials to solve the problems of existing fermented soybean products, improve the images of such foods that are known as high-salted foods, and develop functional foods in order to help activate the fermented food industry, satisfy consumers' desires for functional foods, and, eventually, increase their purchasing power for functional fermented soybean products.