COMPOSITION COMPRISING THE EXTRACT OF DEFATTED CHUNGKUKJANG FOR PREVENTING AND TREATING INFLAMMATORY DISEASE AND THE METHOD FOR PREPARING THE SAME

摘要

A preparation method of deffated Cheonggukjang, and a composition containing the extract of the defatted Cheonggukjang as an effective ingredient are provided to inhibit inflammatory diseases such as rheumatoid arthritis and remarkably reduce the calorie value of Cheonggukjang by using a nonpolar solvent. A preparation method of defatted Cheonggukjang comprises the steps of: (i) washing soybeans; (ii) soaking the washed soybeans in water in a volume ratio of 1:3~5 at 4~30°C for 12~24hr; (iii) dehydrating the soaked soybeans for 10min~2hr; (iv) steaming the dehydrated soybeans by a pressure-steamer at 100~150°C for 15~30min; (v) cooling the steamed soybeans to 50~70°C; (vi) inoculating the cooled soybeans with 2wt% of Bacillus subtilis SNU816, based on the weight of the soybeans; (vii) fermenting the inoculated soybeans for 72hr to obtain raw Cheonggukjang; (viii) lyophilizing/powdering the raw Cheonggukjang; (ix) mixing the powdered Cheonggukjang with a solvent such as nucleic acid, ether, or ethylacetate in a mix ratio of 1:8~15; (x) keeping the mixture for 2~4days; and (xi) removing the solvent from the mixture, and then drying it at room temperature. A composition for the prevention/treatment of inflammation-related diseases contains 0.1~50wt% of the extract of the defatted Cheonggukjang, based on the total weight of the composition.