KR100501294B1 - Health functional Doenjang(Korean Soybean Paste) containing safflower seed and process for preparation thereof - Google Patents

Abstract

      The present invention relates to a safflower seed miso production method using safflower seed known to be effective in preventing and treating various bone diseases including osteoporosis. When fermented safflower seed and added to the fermentation process of doenjang, it is an excellent functional product that shows various mineral contents compared with general doenjang and high value of color and sensory test.

Description

   Health functional Doenjang (Korean Soybean Paste) containing safflower seed and process for preparation etc.

   The present invention relates to a health functional miso containing safflower seed and a manufacturing method thereof. More specifically, the present invention relates to a doenjang and a method for producing the same, which ferment the safflower seed pulverized without removing the husk and mix it with fermented soybean paste to enhance human health.

   Since the Ministry of Health and Welfare, a government agency in Korea, approved the processing of safflower seeds in the first half of 1998, domestic cultivation volume has increased rapidly along with research and development of safflower seeds. Safflower seed contains 13 kinds of minerals, which is caused by excessive intake of carbonated drinks or instant food as well as osteoporosis and osteomalacia in women.

Effective for preventing and treating various bone diseases.

   Until now, most of the techniques using safflower seeds are medicines using extracts (Korean Patent Registration No. 0193906), extract extracts and fermented beverages using them (Korean Patent Publication 00-0021201, 99-0080124) and white bread using powders (Korea Patent Registration Article). No. 0338394), snacks and methods of manufacturing the same (Korean Patent Publication 00-0060047), but there is no description of the application of traditional fermented foods using safflower seeds.

   The present inventors have completed the present invention by producing safflower seed miso so that fermented safflower seed directly and mixed with fermented soybean paste to supplement the mineral ingredient while ingesting our traditional food miso.

   Therefore, the object of the present invention is to increase the mineral content, color, sensory test value by developing a method of directly fermenting safflower seed to suppress the dissolution of safflower seed oil, which is a disadvantage of the method of adding safflower seed powder to miso To provide a health functional miso to prevent the disease.

   The object of the present invention was achieved by producing fermented safflower soybean paste with high mineral content and high color and sensory test value by mixing fermented safflower seed with fermented safflower seed after fermentation with safflower seed.

   Hereinafter, the configuration of the present invention will be described.

   The present invention is the process of crushing and steaming safflower seed; Inoculating and fermenting the rhubarb bacteria with the safflower seed crushed powder; Preparing a safflower seed miso by mixing the ground fermented safflower seed with a matured miso; It consists of the process of analyzing the mineral components, chromaticity measurement and sensory evaluation of the finished safflower seed miso.

As for the yellow bacterium used in the present invention, Aspergillus oryzae was purchased from Chungmu Industry (Korea).

   In the present invention, safflower seeds use water content of 10 to 15%, preferably 13%, and use safflower seeds ground to 3 to 10 meshes, preferably 5 meshes. The inoculation concentration of H. pylori is 0.5 to 2.0% by weight, preferably 1.0% by weight of the increased safflower seed and soybean, and 5 to 20 meshes, preferably 10 meshes, to put the fermented safflower seed crushed product are used.

   The safflower seed miso prepared by the present invention is supplemented with the disadvantage that safflower seed oil is eluted from the fermented safflower seeds mixed with the fermented soybean paste matured by the traditional manufacturing method, and the texture of the safflower seed is eluted. There is an improved advantage.

   Hereinafter, the specific method of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

 Example 1: Preparation of safflower seed miso

 First step: safflower seed grinding

   Safflower seed with 13% moisture content was ground about 5 meshes. At this time, safflower seed shells contain a large amount of various essential mineral components, so they must be ground to the shell.

 Second Process: Safflower Seed Pretreatment

   The safflower seed pulverized product obtained in the first step was increased at 15 atm and 120 ° C. for 30 minutes, and then cooled to 30 ° C.

   After inoculation with the H. pylori was fermented for 48 hours at 35 ℃, 60% relative humidity.

   Third process: general miso production

   Selected domestic soybeans were immersed in water at room temperature for 13 hours, and the mixture was increased at 15 atm and 120 ° C for 1 hour, and then cooled to 30 ° C.

   After inoculation with the H. pylori, fermented at 35 ° C. and 40% RH for 35 hours, and dried to complete the meju. Soak meju in 16% saline and aged for 3 months at 27 ℃.

   4th process: safflower seed miso production

   The safflower seed fermented in the second step was pre-treated into 10 mesh nets and the inlet was mixed and mixed into the doenjang of the third step during ripening, followed by aging for 3 months to complete the safflower seed miso.

 Example 2: Safflower Seed Soybean Paste Mineral Component Analysis

   In the present invention, the mineral component analysis of safflower seed miso was incinerated and allowed to cool 1 g of the sample at 550 ° C. according to the Food Code, followed by soaking with distilled water, and then dissolved by adding 100 mL of HCl: H 2 O (1: 1) solution. This was evaporated to dryness in a water bath, 10 mL of HCl: H 2 O (1: 3) solution was added, filtered, and 100 mL of distilled water was used as the solution for analysis. Various inorganic components were analyzed by AAS (Atomic Asorption Spectrophotometer, AAS9200A, Analap, Korea).

   As a result, the contents of all six inorganic components were higher than that of general doenjang (Table 1).

Analysis item Safflower miso Common Miso Ca 0.44% 0.39% Cu 8.3 ppm 6.3 ppm Mg 0.17% 0.12% Fe 73.7 ppm 57 ppm K 3% 2.41% Zn 20 ppm 15 ppm

 Example 3: Measurement of chromaticity of safflower seed miso

   The chromaticity of safflower seed miso of the present invention was measured by using a colorimeter (Chromometer CR-200, Minolta Co., Japan), L (brightness), a (red), and b (yellow). Compared with general doenjang, safflower seed miso had low brightness and high yellowness, which increased the texture of yellow by the strong color of doenjang (Table 2).

 division Safflower miso Common Miso L 41.06 41.58 a 14.77 14.68 b 35.39 32.75

Example 3: Sensory test of safflower seed miso

   In the safflower seed miso sensory test of the present invention, 10 inspectors evaluated the appearance, smell, taste, texture, and overall acceptability by a 5-point grading method. The results showed that safflower soybean paste was slightly lower in texture than general soybean paste, but it was higher in appearance, smell, taste, and overall preference, and safflower soybean paste was preferred (Table 3). The sensory evaluation score criteria were 5 points: very good, 4 points: good, 3 points: normal, 2 points: just yes, 1 point: bad.

Classification Safflower miso Common Miso Exterior 5.0 3.0 smell 4.1 3.4 flavor 4.3 3.7 Texture 3.8 4.1 Overall preference 4.6 3.9

   As described above, the lipid component of safflower seed seed, which is the limit of the development of processed foods added with safflower seed powder in the case of safflower seed miso which has been fermented and then mixed with fermented soybean seed, which is a fermented safflower seed powder Functionally strengthened safflower seed miso with increased mineral content while suppressing elution is a very useful invention in the health functional food industry of traditional foods.

Claims (2)

Grinding safflower seed having a water content of 10 to 15% with 3 to 10 mesh to obtain safflower seed powder; The safflower seed crushed product obtained in the above step is steamed at 15 atm and 120 ° C. for 30 minutes, then cooled to 30 ° C., and then inoculated with Rhesus bacteria to ferment for 48 hours at 35 ° C. and 60% relative humidity; The method of producing safflower seed miso, characterized in that the step of fermenting the safflower seed fermentation of the above step into the net and aged for three months. delete