KR100285692B1 - Fermented soybeans containing green tea components and a method for preparing the same - Google Patents

Abstract

The present invention relates to a method for producing traditional meju, and more particularly, to the traditional meju and its manufacturing method, which can reduce the specific taste of meju by adding green tea powder or green tea extract during the production of meju, and taste the unique flavor of Korean meju. It is about.

Description

Traditional meju containing green tea and its manufacturing method {Fermented soybeans containing green tea components and a method for preparing the same}

The present invention relates to a method for producing traditional meju, and more particularly, to the traditional meju and its manufacturing method, which can reduce the specific taste of meju by adding green tea powder or green tea extract during the production of meju, and taste the unique flavor of Korean meju. It is about.

Korea is the birthplace of soybean culture, and has used soybeans from whales to soak meju. Meju is dried, crushed, and boiled soybeans. It is used as a raw material for various kinds of soy sauce such as liver, miso, and red pepper paste.

While soybeans contain little starch, they contain more protein and are closer to meat than cereals. Bioactive substances in soybeans have been reported to help prevent adult diseases. For example, genistein in soy isoflavon in soybean has anticancer activity that reduces the proliferation of cancer cells and promotes the division of normal cells. It has been shown to prevent osteoporosis by inhibiting resorption and simultaneously increasing bone density.

These active ingredients in soybeans are carried out in the process of fermenting soju with soybean paste, soy sauce, and so on.In addition, various amino acids are produced by decomposing proteins by the action of Aspergillus oryzae in meju. Reactions of saccharides with sugars produce new antioxidants, such as melanoidin-like substances. Polyphenols in soybeans and melanoidine produced during fermentation prevent oxidation of lipids such as linoleic acid in soy sauce and soybean paste to prevent rancidity and increase the content of unsaturated essential fatty acids.

Thus, as various active ingredients of traditional fermented foods such as soy sauce and soybean paste using meju have been identified, they are newly established as a concept of health food.

However, microorganisms in meju have different degradation effects. Aspergillus, Rhizopus or Muucor strains mainly induce the production of amino nitrogen, whereas Bacillus strains or yeasts. In the case of ammonia nitrogen, mainly induces the production of known soy sauce and soybean paste in the process of processing meju, natural inoculation and culture without the selection of bacteria does not show sufficient proteolytic ability, due to the imbalanced growth of bacteria There was a severe problem of specific odor caused by ammonia nitrogen.

Accordingly, Korean Patent Publication No. 88-2453 discloses improved meju so that it has excellent protein degrading power, has no meso specific odor, and tastes unique Korean flavor. Aspergillus oryzae and Bacillus subtilis or Bacillus Bacillus Bacillus natto is used as a mixed bacterium, and in view of these differences in wetness, a method of producing improved meju, which performs differential fermentation, is introduced.

However, the differential fermentation method is a fermentation of the first yellow yeast bacteria; And it consists of a two-step process of the fermentation of secondary Bacillus subtilis or Naphtha bacteria, and also has a very troublesome because the fermentation conditions are different.

Thus, the present inventors have sought the method to make the natural adjustment in the growth of bacteria, not by artificial inoculation and differential fermentation of the seed, and as a result, adding green tea powder or green tea extract during the preparation of meju By achieving the above object, it has been found that it is possible to increase the content of amino nitrogen in meju and to reduce the content of ammonia nitrogen in the meju, thus completing the present invention.

Accordingly, it is an object of the present invention to provide a method for producing meju, wherein natural adjustment is made in the growth of bacteria during meju production.

It is another object of the present invention to provide meju with increased content of amino nitrogen in meju and reduced content of ammonia nitrogen.

The above and other objects of the present invention will become more apparent from the following detailed description of the invention.

1 is a manufacturing process chart of meju according to the first embodiment.

2 is a manufacturing process diagram of meju according to the second embodiment.

In order to achieve the above object, the method of producing meju according to the present invention is characterized in that the addition of green tea powder or green tea extract during the preparation of meju.

Meju added with green tea powder or green tea extract may be added and mixed with dehydrated soybeans after soaking, and then steamed together, or added and mixed with finely ground soybeans after cooking. At this time, when added immediately before the formulation is preferably added in the form of green tea powder, it is added to the pulverized to about 200 mesh.

Green tea extract or green tea powder is preferably added in an amount of 0.5 to 5 parts by weight based on 100 parts by weight of cooked soybean or steamed soybean, and when less than 0.5 parts by weight, the effect of adding green tea cannot be sufficiently obtained, and 5 parts by weight. If exceeded, the smell of green tea is already strongly reflected, which is undesirable.

From the test examples described below, by blending green tea powder or green tea extract during the production of meju, the growth of the Aspergillus, Risperus or Muuco strain, which induces the production of amino nitrogen, was vigorous, whereas the ammonia nitrogen of mainly It can be confirmed that the growth of Bacillus spp. Or yeast that induces production is suppressed compared to the green tea-free group. Accordingly, the content of ammonia nitrogen which causes meso specific odor decreases, so that when the soy sauce or miso is prepared using the meju of the present invention, the flavor of Korean meju can be tasted.

In addition, when processing soy sauce or miso using meju according to the present invention can be effectively prevented decay due to various bacteria by the catechin component of green tea, it can be prepared soy sauce, miso of low salt.

In addition, in the case of meju to which the green tea component of the present invention is added, main bioactive components of green tea, such as catechin, polyphenols, various vitamins, γ-amino acid, caffeine, and polysaccharides, in addition to the original bioactive components of meju In addition, various minerals, etc., are expected to maximize the prevention and treatment of adult diseases.

Method of producing meju according to the present invention is soybean dehydrated after soaking green tea powder or green tea extract; Alternatively, any known production method may be applied except that the mixture is added and mixed with the ground soybean. Specific manufacturing process will be described in the embodiments with reference to the accompanying drawings.

<Example 1>

10 kg of soybeans washed with water were immersed in water at room temperature for about 24 hours and then dehydrated. 2 parts by weight of the soybean and the green tea extract (based on 100 parts by weight of soybean) were mixed, heated and steamed in a cast iron cauldron, and cooled to 50 ° C. After grinding and putting into a 20 × 25 × 7 ㎝ mold to prepare a green tea meju by the conventional method of making meju. 1 is a manufacturing process chart of meju according to the first embodiment.

<Example 2>

10 kg of soybeans washed with water were immersed in water at room temperature for about 24 hours and then dehydrated. Natural water was added to the obtained soybeans, heated and steamed in a cast iron cauldron, and cooled to 50 ° C. After grinding, 2 parts by weight of 200 mesh green tea powder (with respect to 100 parts by weight of steamed soybeans) were added and mixed, and then mixed in a 20 × 25 × 7 cm mold to prepare green tea meju by the conventional method of preparing meju. 2 is a manufacturing process diagram of meju according to the second embodiment.

<Test Example 1>

The number of bacteria in the meju after fermentation and ripening was measured according to the Food Code (II) microbial test. The results are shown in Table 1.

Strain Aspergillus Reoper Muukko Bacillus leaven Example 1 2.5 × 10 ² 3.5 × 10 ¹ 2.5 × 10 ¹ 1.2 × 10 ¹ 1.2 × 10 ¹ Example 2 2.4 × 10 ² 3.0 × 10 ¹ 2.3 × 10 ¹ 5.2 × 10 ² 3.0 × 10 ¹ Comparative example (no green tea) 2.3 × 10 ² 3.0 × 10 ¹ 2.2 × 10 ¹ 3.5 × 10 ⁴ 3.5 × 10 ²

From the results of Table 1, by blending green tea powder or green tea extract during the production of meju, the growth of Aspergillus, Risperus or Muuco strains, which mainly induces the production of amino nitrogen, was very active, whereas the production of ammonia nitrogen. It can be confirmed that the growth of the Bacillus strain or yeast, which mainly induces inhibition compared to the green tea untreated group.

<Test Example 2>

Nitrogen content in meju after fermentation and ripening was measured according to Korean Traditional Food Standard T002. The results are shown in Table 2.

Amino nitrogen Ammonia nitrogen Example 1 344mg% 40mg% Example 2 254mg% 70mg% Comparative example (no green tea) 150mg% 100mg%

From the results of Table 2, by mixing green tea powder or green tea extract during the production of meju, it can be seen that the content of ammonia-nitrogen nitrogen causing meju specific odor is reduced compared to the green tea untreated group.

<Examples 3-4> Preparation of Soy Sauce

The meju obtained in Examples 1 and 2 was soaked in soy sauce according to traditional methods, respectively.

Immerse in prepared brine (salt water (measuring with salinity 14 ~ 18 degree) and meju ratio 5: 1), open the lid in a sunny place, let it receive a lot of light, ferment for 40 days, filter, and 80 ℃ After about 20 minutes in the moon and put them in a conventional Onggi to ripen.

<Examples 5-6> Preparation of Miso

In Example 3 and 4, the glutinous rice was soaked in the meju which filtered soy sauce, and mixed together. The dried meju powder was put on the top, mixed with salt, mixed well, and then chopped well.

<Test Example 3>

The soy sauce prepared in Examples 3 and 4 and the soy sauce dipped with green tea-free meju were subjected to sensory evaluation {flavor} by 10 experienced sensory inspectors and averaged {◎: 5 points, ○: 4 points, △ : 3 points, x: 2 points}. And the salinity of the finally obtained soy sauce was measured.

On the other hand, the degree of decay during the soaking of doenjang was compared. The results are shown in Table 3.

smell flavor Salinity Degree of Corruption (Miso) Example 1 ◎ ◎ 14.38% Rarely observed Example 2 ○ ○ 16.20% Slightly observed Comparative example (no green tea) △ △ 18.00% Growth of bacteria is observed around the inner wall of Onggi.

According to the present invention, by adding green tea powder or green tea extract during the production of meju, the meju specific odor can be reduced and a traditional meju can be tasted unique to Korean meju flavor.

Claims (5)

The method of manufacturing meju, characterized in that the green tea powder or green tea extract is added and mixed with dehydrated soybeans after soaking, or crushed soybeans after cooking. The method of claim 1, wherein the green tea powder or green tea extract is added in an amount of 0.5 to 5 parts by weight based on 100 parts by weight of cooked soybean or steamed soybean. The conventional meju manufactured by the manufacturing method of Claim 1. Soy sauce dipped in conventional meju according to claim 3. Miso dipped in conventional meju according to claim 3.