KR100408964B1 - Manufacturing method for improving flavor of chungkookjang by adding yucca extracts - Google Patents

Abstract

The present invention relates to a method for producing Cheonggukjang with improved flavor by the addition of yucca extract, (a) soaking soybeans and then cooking and fermenting soybeans to increase the flavor, (b) prepared in (a) Adding salt to Cheonggukjang meju, pulverizing and adding the yucca extract to 0.01 mg / g to 10 mg / g to mix, (c) aging the mixture of (b), and (d) the aged mixture Cheonggukjang manufacturing method comprising the step of adding the seasoning and Cheonggukjang. Cheonggukjang of the present invention contains yucca extract to not only remove the existing unpleasant smell of Cheonggukjang, but also improves the ripening degree of Cheonggukjang so that the flavor of Cheonggukjang is excellent.

Description

MANUFACTURING METHOD FOR IMPROVING FLAVOR OF CHUNGKOOKJANG BY ADDING YUCCA EXTRACTS}

The present invention relates to a method for producing a cheonggukjang by adding a yuka extract to improve the flavor, and more particularly to a method for removing the unpleasant smell of the cheonggukjang and a cheonggukjang prepared using the same.

Soybean fermented foods have long been used as a source of protein for the people in our country for a long time. Representative soybean fermented foods include soy sauce, soybean paste and cheonggukjang. Among the fermented soybeans of our country, Cheonggukjang is boiled beans wrapped with rice straw or fools, then fermented naturally for 2 to 3 days in a warm room, added with salt and various spices, and cooked by heating. Fermented bacteria of Cheonggukjang is Bacillus subtilis called Bacillus subtilis .

Cheonggukjang contains dietary fiber, phospholipid, isoflavone, phenolic acid, saponin, trypsin inhibitor, phytic acid, etc. It has been reported to have an adult disease prevention effect. In addition, Bacillus, a fermented bacterium of Cheonggukjang, is known to weaken the activity of intestinal rot and to have antibacterial activity against pathogens. In other words, by inhibiting the activity of the decay bacteria to reduce the carcinogens, such as ammonia, indole, amines made by the decay bacteria, and to act to absorb and excrete harmful substances. Bacillus also produces organic acids that stimulate the intestines to aid digestion.

However, while Cheonggukjang is good for health, foreigners as well as new generations are reluctant because of its unique smell.

To date, it consists of a number of patent applicants for improving the flavor and nutrition of Cheonggukjang (Korea's patent application No. 1958-000091 manufacturing method of high nutrition powder doenjang, Republic of Korea Patent Application No. 1991-010109 manufacturing method and device, Korean Patent Application No. Manufacturing method of unsalted Cheonggukjang of 1991-019076, manufacturing method of instant cheonggukjang of Korean patent application No. 1972-000963, manufacturing method of cheonggukjang of barley rice of Korean patent application No. 1990-015327, etc. Methods are suggested.

The odor of Cheonggukjang was removed by adding wormwood extract and red pepper seed oil of Korean Patent Application No. 1993-029204, manufacturing method of Cheonggukjang without odor, the manufacturing method of Cheonggukjang which removed disgusting smell of Korean Patent Application No. 1996-9482, Korean patent There is a traditional seasoning food using the herbs of the application 2000-007779 and a manufacturing method thereof.

An object of the present invention is to provide a method for reducing the smell while utilizing the unique taste of Chunggukjang.

In order to achieve the above object, the present invention provides a production method of the cheongukjang prepared by including the yucca extract.

More preferably

(a) meju production step of soaking soybeans and then increasing and fermenting to produce the Cheonggukjang meju;

(b) adding salt to the Cheonggukjang meju prepared in step (a), crushing and mixing the yucca extract by adding 0.01 mg / g to 10 mg / g;

(c) aging the mixture of (b); And

(d) adding seasoning to the aged mixture;

It provides a cheongukjang manufacturing method comprising a.

In another aspect, the present invention provides a chungkukjang containing a yucca extract prepared by the above method.

Hereinafter, the present invention will be described in detail.

The present invention has been developed a method of producing a cheonggukjang taste is improved while removing the unpleasant smell of Cheonggukjang.

Cheonggukjang production method of the present invention is characterized in that the addition of yucca extract during the production process of the conventional Cheonggukjang, the concentrated yucca extract extracted by steam compression Yucca shidigera (yucca shidigera) is added during the fermentation or yuka extract after fermentation It is preferably prepared by adding and then aging. More preferably, after the production of Cheonggukjang meju is added before the aging process, it is good to use it as a food after aging.

Cheonggukjang production method of the present invention (a) soaking soybeans and then steamed and fermented to prepare meju soybean meju; (b) adding salt to the Cheonggukjang meju prepared in (a), crushing and mixing the yucca extract from 0.01 mg / g to 10 mg / g; (c) aging the mixture of (b); And (d) adding seasoning to the aged mixture.

The fermentation step of step (a) is preferably a conventional Cheonggukjang meju production method, fermented bacterium Bacillus subtilis is cultured in a culture solution (10 g soybean powder per 1 L, Beef extract 3 g, peptone 5 g) and then steamed The soybean can be inoculated, or is preferably inoculated using rice straw. The meju production period is preferably maintained at 20 to 45 ° C. until a sticky viscous substance is formed, and more preferably 1 to 2 days. Most preferably, 1 kg of selected soybeans are washed with water, immersed in water for 12 hours, cut for about 1 hour, and then steamed, and then inoculated with Bacillus bacteria in a fermentation vessel. Incubate for 48 hours.

In the step (b) in the preparation of the mixture, the salt is preferably mixed and adjusted to the diet, most preferably 3 to 8% by weight. Yucca extract is preferably mixed at 0.01 mg / g to 10 mg / g, most preferably 0.2 mg / g to 1 mg / g. Concentrated yucca extract extracted by steam compression of yucca shidigera is less than 0.01 mg / g, which is not effective in removing the smell of Cheonggukjang, and when it is added more than 10 mg / g, the taste of Cheonggukjang is adversely affected. give. More specifically, the fermented Cheonggukjang meju soaked with 6% of each salt and crushed with mortar to make the ratio of Cheonggukjang Meju beans in the Cheonggukjang to 50% level. Add yucca extract to the prepared Cheonggukjang and mix it uniformly.

The step (c) is a step of fermenting the mixture prepared in step (b) 400 g each in a aging vessel for 1 to 30 days at 20 ℃, preferably 10 to 30 days of aging.

The step (d) is to add at least 1% by weight of the spice selected from the group consisting of garlic, red pepper powder and green onion to the aged mixture, preferably 1 to 5% by weight, it is preferable to ripen more than 24 hours. After ripening Chunggukjang can be sold in vacuum packaging. The finished product is refrigerated (or frozen) below room temperature.

The improvement of flavor for Cheonggukjang of the present invention was investigated through chemical composition change, enzyme activity change, viscous fire separation, odor component change and analysis, and sensory test during aging process. Amino nitrogen, ammonia nitrogen, and enzyme activity were amylase activity, protease activity, and fructose quantification and organic acid quantification.

Cheonggukjang added with the yucca extract of the present invention showed relatively high values in the amino nitrogen, protease activity, and enzyme activity test compared to the existing Cheonggukjang, and the overall sensory test result was also high. This is due to the increase in the amount of amino nitrogen and the reduction of ammonia nitrogen, the increase of free amino acids and various taste components with the increase of enzymatic activity, and the decrease of odorous tetramethylpyrazine.

Hereinafter, preferred examples are provided to aid in understanding the present invention. However, the following examples are provided only to more easily understand the present invention, and the present invention is not limited to the following examples.

Example 1

Step 1: spawn culture

10 g of soybean powder and 8 g of nutrient medium (Beef extract 3 g, peptone 5 g) are dissolved in 150 ml of distilled water and placed in a 300 ml flask and sterilized in an autoclave (1.5 ㎏ / ㎠ 121 ℃ 15 minutes), followed by Bacillus subtilis KCCM 12027) was incubated for 48 hours in an incubator at 40 ℃ as a seed.

Second Process: Cheonggukjang Meju Manufacturing

1 kg of selected soybeans were washed with water, immersed in water for 12 hours, cut for about 1 hour, and then steamed at 1.5 kg / cm 2 for 50 minutes in an autoclave. The fermented bean was cooled in a fermented container and cooled to 50 ° C., and then uniformly inoculated with the pre-cultured seed, and incubated at 40 ° C. (humidity 80-90%) for 48 hours.

3rd Process: Manufacture of Cheonggukjang

6% salt was added to the fermented Cheonggukjang Meju and crushed with mortar to make 50% of Cheonggukjang Meju beans in Cheonggukjang. 0.2 mg / g of yucca extract purchased from Desert King Korea was added to Cheonggukjang and mixed uniformly, and then fermented at 20 ° C. for 400 g each.

Fourth Process: Seasoning

5 g of garlic, 10 g of red pepper powder, and 5 g of green onion were added per 400 g of the prepared Cheonggukjang. 5th process: Aging

Seasoned and the blended Chunggukjang were aged at room temperature, preferably one to twenty days or more.

6th Step: Packaging

In order to avoid air contact and to suppress the growth of aerobic bacteria, they were vacuum packed and packaged as products.

Step 7: commercialize

The finished product is refrigerated (or frozen) at 4 ° C below room temperature.

Example 2

It carried out in the same manner as in Example 1, the yucca extract was prepared by using 0.3 mg / g Cheonggukjang.

Example 3

It carried out in the same manner as in Example 1, the yucca extract was prepared by using 0.4 mg / g Cheonggukjang.

Example 4

It carried out in the same manner as in Example 1, the yucca extract was prepared by using 0.5 mg / g Cheonggukjang.

Example 5

It carried out in the same manner as in Example 1, the yucca extract was prepared by using 1 mg / g Cheonggukjang.

[Comparative Example]

Cheonggukjang was prepared in the same manner without adding the yuka extract during the manufacturing process of the cheonggukjang of Example 1.

Experimental Example

1. Chemical Composition Change

Cheonggukjang of Examples 1 to 5 and Comparative Example were obtained and lyophilized. 20 g of a lyophilized powder sample was added, distilled water was added thereto, the mixture was diluted to 200 ml, and left for 2 hours, followed by centrifugation (12,000 rpm, 30 minutes). 25 ml of 20% TCA (trichloroacetic acid) was added to 50 ml of the supernatant, left overnight and centrifuged (12,000 rpm, 30 minutes). 20 ml of the separated supernatant was obtained from sorensen formol titration (納豆). Amino nitrogen was quantified by the Food Science Laboratory (I), Kwak Sugar, p.729, 1990), and 20 ml of the same supernatant was taken for direct distillation. (Yoo, Ju-Hyun: Food Engineering Laboratory (I), Kwak Dang, p.729, 1990) was used to quantify ammonia nitrogen.

A. Amino nitrogen measurement

Table 1 shows the effect of the yuka extract content contained in Cheonggukjang prepared in Examples 1 to 4 on the change of amino nitrogen content during the aging period.

Aging date Amino nitrogen change amount (mg%) Comparative example Example 1 Example 2 Example 3 Example 4 Example 5 0 391.085 391.085 391.085 391.085 391.085 391.085 3 522.956 496.533 571.504 606.485 857.857 566.927 6 602.667 627.055 599.242 730.033 905.774 674.57 9 604.025 700.908 702.292 825.574 943.98 755.982 12 780.702 919.057 917.394 1044.67 979.556 815.568 15 880.603 954.386 985.086 1107.65 1059.7 894.902 18 969.832 1079.39 1085.64 1204.82 1223.42 972.519

The increase in amino nitrogen content of the prepared Cheonggukjang was higher in Examples 1 to 5 with the addition of yucca extract than the comparative example, and in particular, Examples 3 and 4 showed higher amino nitrogen content. In addition, Example 5 showed an amino nitrogen value compared to Comparative Example, but was lower than that of Example 3, and the yucca extract increased the amino nitrogen content when added to a certain concentration, but rather decreased at a higher concentration. appear.

B. Ammonia Determination of Nitrogen

The results of measuring the effect of ammonia nitrogen on the fermentation of Cheonggukjang by the addition of yucca extract are shown in Table 2.

Aging date Ammonia nitrogen content (mg%) Comparative example Example 1 Example 2 Example 3 Example 4 Example 5 0 0.969 0.969 0.969 0.969 0.969 0.969 3 1.06533 1.07 1.07633 1.06767 1.05467 1.03933 6 1.11167 1.107 1.08067 1.06833 1.06233 1.04367 9 1.12067 1.11333 1.09467 1.07633 1.06833 1.05033 12 1.13467 1.12667 1.107 1.07767 1.05033 1.05167 15 1.13167 1.10867 1.09633 1.07167 1.03933 1.03467 18 1.12667 1.10533 1.08233 1.06667 1.03167 1.02733

In the case of Cheonggukjang added with yucca extract, the ammonia nitrogen content increased less than the comparative example. In particular, there was almost no increase in ammonia nitrogen after 3 days of fermentation in Cheonggukjang added more than 0.4 mg / g, and after 12 days of fermentation, it decreased rather than the amount of ammonia nitrogen produced in the comparative example.

2. Change of enzyme activity

19 g of lyophilized Cheonggukjang samples were crushed with a mortar, distilled water was added, shaken for 1 hour, filtered, and then used as a crude enzyme solution.

A. Amylase Activity

DUN (Dextrinogenic Unit of Nagase) Method (納豆 菌 野 彰 重, 高 松 請 樹, 高 野 伸 子) It was measured according to)). 1 ml of enzyme solution was added to 3 ml of 1% starch liquor (pH 4.8) and reacted in a constant temperature water bath at 40 ° C. for 10 minutes, and then 10 ml of 0.1 M HCl was added to 1 ml of the reaction solution. 10 ml of 0.005% I ₂ -0.05% KI solution was added to 1 ml of the reaction stopper, followed by color development. The absorbance was measured at 660 nm.

The results of measuring the effect on the amylase activity of Chungkookjang by the addition of yucca extract are shown in Table 3. Amylase activity was increased up to 6 days of fermentation and then decreased. Cheonggukjang with 0.4 mg / g of yucca extract showed the highest amylase activity and was higher than enzymatic activity of the comparative example until 6 days of fermentation. Cheonggukjang added with / g showed a sharp decrease after 6 days of aging. Cheonggukjang added 0.2 mg / g and 0.3 mg / g showed slightly higher activity than the comparative example, but the pattern of enzyme activity was similar.

Aging date Amylase Activity (D.U.N unit / g) Comparative example Example 1 Example 2 Example 3 Example 4 Example 5 0 245.85 245.85 245.85 245.85 245.85 245.85 3 260.69 262.83 264.18 278.54 267.91 265.213 6 278.937 279.33 279.49 279.81 280.127 280.047 9 244.107 247.523 248.87 257.833 253.233 241.013 12 214.993 218.087 218.643 228.873 231.017 191.907 15 200.237 205.79 207.933 214.993 213.963 167.63 18 185.163 189.05 191.35 207.537 199.047 146.847

B. Protease Activity

The titer of proteolytic enzymes was determined by Anson, ML (The estimation of pepsin, trypsin, papain, and cathepsin with hemoglobin, J. Gen. Physiol., 22, 79 (1938)) and Chuwonmuni (萩 原文 二; (1956)), 5 ml of 0.6% milk casein solution dissolved in sodium phosphate buffer (pH 7.0) was added to 1 ml of coenzyme solution, and reacted for 10 minutes in a 30 ° C water bath. Then, 5 ml of 10% TCA solution was added to stop the reaction. The reaction was allowed to stand for 30 minutes. To 2 ml of the filtered solution, 5 ml of 0.5 M Na ₂ CO ₃ and 1 ml of a 3-fold dilution of Pauline-Kiocalte oil reagent were added. Color development was carried out for 30 minutes in a water bath at 30 ° C., and the absorbance was measured at 660 nm using a spectrophotometer (Hewlett Packard, 8452A), and it was expressed in terms of tyrosine content from a separately prepared standard curve.

The results of measuring the effect on the protease activity of Chungkookjang by the addition of yucca extract are shown in Table 4. The protease enzyme activity was increased up to 9 days of fermentation. In the case of Cheonggukjang added with yucca extract, there was no significant difference from 0.3 mg / g until the addition of 0.4 mg / g and 0.5 mg / g. The enzyme activity of protease was high and the enzyme activity of Cheonggukjang added 1.0 mg / g was higher than that of Comparative Example, but lower than that of Cheonggukjang added 0.4 mg / g extract.

Aging date Protease Activity (Unit / g) Comparative example Example 1 Example 2 Example 3 Example 4 Example 5 0 143.793 143.793 143.793 143.793 143.793 143.793 3 142.146 148.889 147.28 166.284 156.13 153.402 6 157 157.5 159.234 179.464 176.743 164.981 9 173.755 175.479 177.854 186.437 180.805 174.176

3. Organic Acid Analysis

2 g of the lyophilized powder sample was placed in a flask equipped with a reflux condenser, and 30 ml of 80% methanol was added thereto, followed by heat extraction for 30 minutes in an 80 ° C water bath. After extraction, the supernatant and the residue were separated by centrifugation at 12,000 rpm for 30 minutes, and the residue was extracted three times in the same manner. The supernatant was summed up to 100 ml with 80% methanol, which was used as a sample extract. 50 ml of the sample extract was concentrated under reduced pressure, and the solution from which methanol was removed was adjusted to pH 2.0 with 2 N HCl, and then cation exchange chromatography (Amberlite IR-120, Hydrogen form, Fluka) activated with 2 N HCl was obtained. . 2 N NH ₄ OH was added to the non-adsorbent, adjusted to pH 7, and adsorbed onto anion exchange chromatography (Amberlite CG-400, chloride form, Sigma), followed by 200 ml of 5 N HCOOH at a rate of 1 ml / mim. Elution separated the organic acid. Organic acids were concentrated under reduced pressure and Court and Hendel (Court, W. A and JG Hendel: Determination of non-volatile organic and fatty acid in flue-cured tobacco by gas-liquid chromatography, J. Chromatogr. Sci., 16, 314 (1978). Analysis was performed by GLC according to the method of)). Analysis conditions are as follows.

Instrument: GLC (Hewlett-Packard 5880A)

Detector: FID

Column: DB-Wax fused silica capillary column (30 m x 0/25 mm I.D.)

Column temperature: After 3 minutes at 60 ℃, raise 3 ℃ per minute 10 minutes at 230 ℃

Detector temperature: 230 ℃

Injector temperature: 210 ℃

Delivery gas: nitrogen (1.5 ml / min)

Chart Speed: 0.5 cm / min

As a result, Cheonggukjang of Examples 1 to 5 showed higher organic acid content than Comparative Example, and when citric acid, 0.4 mg / g was added, citric acid, fumaric acid, and acetic acid (acetic acid) for 48 hours of aging. ), Succinic acid was increased.

4. Organic Sugar

2 g of the lyophilized powder sample was placed in a flask equipped with a reflux condenser, and 30 ml of 80% methanol was added thereto, followed by heat extraction for 30 minutes in an 80 ° C water bath. After extraction, the supernatant and the residue were separated by centrifugation at 12,000 rpm for 30 minutes, and the residue was extracted three times in the same manner. The supernatant was summed up to 100 ml with 80% methanol, which was used as a sample extract. 50 ml of the sample extract was concentrated under reduced pressure, and the solution from which methanol was removed was adjusted to pH 2.0 with 2 N HCl, followed by cation exchange chromatography (Amberlite IR-120, Hydrogen form, Fluka) activated with 2 N HCl to obtain a non-adsorbed substance. It was. 2 N NH ₄ OH was added to the non-adsorbent to adjust the pH to 7, and anion exchange chromatography (Amberlite CG-400, chloride form, Sigma) was used to concentrate the distilled water under reduced pressure using 0.45 um microfilter. Filtered by and analyzed by HPLC. HPLC conditions are as follows.

Instrument: HPLC (Waters Associate, 254)

Column: Sugar-Pack

Mobile phase: water

Detector: RI (16X)

Dissolution rate: 0.6 ml / min

Column temperature: 80 ℃

Chart Speed: 0.5 cm / min

Aging date Fructose (mg / g) Comparative example Example 1 Example 2 Example 3 Example 4 Example 5 3 0.24172 0.2455 0.2782 0.32808 0.29813 0.30355 6 0.25337 0.26625 0.30641 0.33043 0.315 0.31173 9 0.26584 0.27739 0.31571 0.35067 0.34341 0.3335 12 0.35026 0.35149 0.36303 0.37509 0.37039 0.38123 15 0.35414 0.35749 0.36886 0.38532 0.38358 0.37806 18 0.3705 0.37233 0.3937 0.44337 0.4078 0.37325

A high free sugar, or fructose content, means that the sweetener content in Cheonggukjang is increased and that the content of viscous material is increased. In Cheonggukjang, viscous substance is composed of glycosides of free sugar as an element with unique flavor. Compared with the comparative example of Example 3, the addition of yucca indicates that the free sugar content is increased, that is, it can be seen that the effect of improving the flavor of Cheonggukjang.

5. Extraction and Analysis of Flavor Compounds

1 L distilled water was added to each 300 g of the Cheonggukjang samples prepared in the Examples and Comparative Examples, followed by crushing for 3 minutes, and then placed in a 3 L round bottom flask. , SB and Teranishi, R .: Isolation of volatile components from a model system, J. Agric.Food Chem., 25 (3), 446 (1977)), at atmospheric pressure in a simulaneous steam distillation-extraction (SDE) system. Extraction for 2 hours. At this time, 50 ml of diethyl ether (diethyl ether) was used as the extraction solvent of the volatile aroma component. The extracted sample was dehydrated overnight at 4 ° C. with anhydrous sodium sulfate, filtered, 5 ml of a solution of internal standard (n-dodecane, 25 ug / ml) was added, and finally, under a nitrogen stream using a vigreoux column. The concentrated to 200 ul was used as a sample for volatile odor component analysis. Analysis and identification were performed by gas liquid chromatography (GLC) and GC-mass spectrometer (GC / MS), and the analysis conditions of GLS and GC / MS are as follows.

<GLC reaction condition>

Mechanism: Hewlett-Packard 5880A

Detector: FID

Column: DB-Wax fused silica capillary column (30 m x 0.32 mm I.D.)

Column temperature: After 3 minutes at 50 ℃, raise 3 ℃ per minute and 30 minutes at 230 ℃

Detector temperature: 210 ℃

Injector Temperature: 230 ℃

Delivery gas: nitrogen (1.0 ml / min)

Chart Speed: 0.5 cm / min

<GS / MS reaction condition>

Organization: GS-MS (JEOL JMS-DX303)

Column: DB-Wax fused silica capillary column (30 m x 0.32 mm I.D.)

Ionization Voltage: 70 eV

Mass range: 30-300 m / e

Delivery gas: He (1.0 ml / min)

As a result, the contents of 2,5-dimethylpyrazine and 2,6-dimethylpyrazine were increased in the Cheonggukjang of the examples, and the tedhramethylpyrazine acted as an unpleasant odor. (tetramethylpyrazine) and cis-3-hexanol decreased during aging.

6. Sensory test

Twenty adult men and women were subjected to sensory examinations of Examples and Comparative Examples. The survey items were divided into taste and smell of Cheonggukjang. As a result, the cheongukjang containing the yucca extract of the Example was almost odorless compared to the comparative example, it could be confirmed that the taste or remarkably excellent.

As mentioned above, the Cheonggukjang of the present invention contains yucca extract to remove the existing unpleasant smell of Cheonggukjang, as well as to improve the ripening degree of Cheonggukjang, thereby improving the flavor of Cheonggukjang.

Claims (5)

Cheonggukjang manufacturing method including the yucca extract. The method of claim 1, wherein the Cheonggukjang (a) meju production step of soaking soybeans and then increasing and fermenting to produce the Cheonggukjang meju; (b) adding salt to the Cheonggukjang meju prepared in step (a), crushing and mixing the yucca extract by adding 0.01 mg / g to 10 mg / g; (c) aging the mixture of (b); And (d) adding seasoning to the aged mixture; Cheonggukjang manufacturing method comprising a. The method of claim 1, wherein step (c) comprises the step of aging the mixture prepared in step (b) at 20 ° C. for 1 day to 30 days. The method of claim 1, wherein the step (d) comprises adding 1 to 5% by weight of spice selected from the group consisting of garlic, red pepper powder and green onion to the aged mixture, and then ripening it. . Cheonggukjang comprising the yucca extract prepared by the method of claim 1 to claim 4.