KR100743569B1 - Seafoods doenjang and it's making method - Google Patents

Abstract

A method of manufacturing soybean paste(Doenjang) containing Styela clava Herdman extract is provided to have the functionality such as antimicrobial properties, thrombolytic capacity and antihypertensive activity. Styela clava Herdman is finely cut, mixed with water in a weight ratio of 1:2, heated at 90 to 98deg.C for 5 to 20min and filtered. The Styela clava Herdman extract is concentrated at 90 to 110deg.C to 15 to 20 Brix and dried at 40 to 50deg.C for 48hr. Then, 95 to 98% by weight of Soybean paste is mixed with 1 to 2% by weight of Styela clava Herdman concentrate and 1 to 3% by weight of dried Styela clava Herdman, aged at 25 to 35deg.C for 2 to 5 days, sterilized at 60 to 70deg.C for 5 to 25min and mixed with 3 to 5% by weight of a spirit(distillers' grains) at 60 to 70deg.C for 5 to 25min.

Description

Seafood doenjang added with Midderok (Ombuds) with antimicrobial, thrombolytic and antihypertensive efficacy and its manufacturing method {Seafoods doenjang and it's making method}

1 is a flow chart of a manufacturing method for manufacturing a midder (muck) seafood miso by mixing the present inventors midderm and miso

     The present invention relates to a mid-added (mowl) added seafood doenjang and its preparation method having antimicrobial, thrombolytic and antihypertensive effects. The ripening step (20) to ripen at ~ 98 ℃, the filtering step (30), the mature midderok, the self-condensed water condensing step (40) for concentrating the spilled liquid after the ripening to 15 to 20 brix, and the familiar solids Drying step (50) to dry the middera of hot air, and add self-contained water concentrate and hot-air-dried middera dry to Doenjang (60) as a raw material. [Miso: Midrith Self-contained water concentrate: Hot-air dried middera = 98 ~ 95: 1 ~ 2 : 1 to 3 (% by weight)], the mixing step 70 of mixing the midderok and miso, and the maturation step (80) of aging the mixed midderm miso in an incubator, and sterilize the midderm miso which went through such a maturing step Sterilization step (90), and sterilized after sterilization It relates to Styela clava added seafood paste having antibacterial, anti-fibrinolytic function, and hypertensive effect comprising the alcohol addition step of adding the alcohol to a 3-5% weight by weight of the paste (100).

    Mid-duck is an attached organism belonging to an off-white species such as a squirrel among invertebrates. In 2001, about 15,000 tons were produced. The form of consumption is mainly used for ingredients such as steaming and miso stew, and it is a kind of seafood that has a very high preference for not only middle and middle aged people but also young people.

Midderok contains a lot of free amino acid, so it has been found to be very nutritious and tasteful, and has excellent physiological effects. In the process of processing and up to now, it does not escape the scope of simple primary processing.

    In general, doenjang is made from soybean, rice, barley, wheat, or skim soybean as the main raw material, and is made by mixing salt, seed, and fermented and matured, or making meju with soybean as the main raw material. Refers to processed separately.

    Doenjang is an excellent seasoning food that is rich in nutrients such as protein, carbohydrates and fat derived from raw soybeans. It is an important source of protein in Korea, where meat is not ingested. Such doenjang is known to exhibit various physiological activities because it is composed of decomposition products produced by the breakdown of proteins as the main raw material and substances newly produced by the action of microorganisms during fermentation.

    In addition to these advantages, the standard of consumers' choice of fermented foods has changed with the change of the times, shifting to the importance of food functionality as well as sensory characteristics such as taste, color and aroma, and increasing women's social advancement. The demand for industrially produced miso products is rapidly increasing due to the nuclear family.

    Therefore, in the corporate aspect, it is absolutely necessary to develop a new type of technology preferred by consumers in order to have a competitive and active miso product in the existing market.

    However, conventional kochujang and soybean paste, including kochujang and soybean paste, contain excessive salts, which are harmful to health. Therefore, alternatives to reduce the side effects of such a large amount of salts have been required. It has been a major problem in the invention of adult diseases to have a bad effect on the circulatory system such as hypertension, kidney disease, heart disease.

    In the meantime, in order to meet the demands of consumers and develop traditional traditional foods in the era of well-being, it is necessary to develop products adapted to the tastes and preferences of consumers. The development of a product that can

Due to this situation, it is urgent to develop research technology for manufacturing high value-added products, such as middook miso, which has unique flavors.

The present invention has been provided to more efficiently solve the problems of the prior art as described above, and the concentrated liquid of hot water dried and dried hot middling dried by washing, sorting and slicing, washing and sifting midderm By preparing mid-seafood seafood doenjang mixed and matured in doenjang, not only does it reduce the original sensory characteristics of doenjang, but also the technology of producing doenjang with new types of seafood flavor that is endowed with nutrition and flavor. It is to provide a functional enteric food having thrombolytic and antihypertensive efficacy.

      The present invention relates to a mid-added (mowl) added seafood doenjang and its preparation method having antimicrobial, thrombolytic and antihypertensive effects. Self-contained step (20) to ripen at ~ 98 ℃, the step of filtering the mature midderok (30), the self-condensed water condensing step (40) for concentrating the spilled liquid after the ripening to 15 ~ 20 Brix (Brix), Drying step (50) of hot air drying the dry solids of mature solids, and self-condensed water concentrate and hot-air-dried dry dried mushrooms are added to the raw miso (60). 1 to 2: 1 to 3 (% by weight)], the mixing step 70 of mixing the midderm and miso, and the ripening step (80) of ripening the mixed midderm miso in the incubator, and the middle of the maturation step Sterilization step (90) for sterilizing miso and sterilization after sterilization The present invention relates to a medium-added seafood soybean paste with antimicrobial, thrombolytic and antihypertensive effects, comprising a spirit addition step (100) for adding alcohol corresponding to 3 to 5% by weight of the weight of miso.

  Hereinafter, the configuration of the present invention in detail with reference to the specific method and embodiment shown in FIG.

 1 is a flow chart of a method for manufacturing a mid-seafood seafood miso by mixing the mid-deok and soybean paste of the present invention, the step (30) to filter the ripening step (20) and the mature midder by screening and cutting (10) the raw material The self-contained water concentrate and hot-air-dried mid-dry dry matter are added to the self-contained water concentration step 40 for concentrating the spilled liquid after self-cooking, the drying step 50 for hot-air drying the mid-dew of the mature solid, and the doenjang 60, a raw material. By doing so, the mixing step 70 of mixing the midderm and miso, and the maturing step 80 of aging the mixed miderung miso, and the sterilization step (90) of sterilizing the midderm miso after the aging step at 65 ~ 70 ℃ And, after sterilization shows that it contains a spirit addition step (100) to add alcohol to sterilized middojang (Fig. 1)

Example 1 Preparation of Miso-added Seafood Miso

If the present invention describes in more detail the manufacturing method of the seafood added doenjang (muck)

       As for the selection and fine cutting (10) of the raw middera, the medium sized 3.8cm × 2.8cm × 2.3cm (horizontal × vertical × height) was selected and cut the selected midder into 8-12 pieces.

      The ripening step (20) is a step of mixing the finely cut melon and water at a ratio of 1: 2 (weight ratio) for 5-20 minutes at 90 to 98 ° C. It is a process in which unique flavors are enhanced.

If it is chopped and dried without the stage of ripening, it may cause deterioration of the quality of miso by generating off-flavor and mime during the ripening process of doenjang due to the microorganisms remaining in the midder or the enzymes in itself.

Filtration step 30 is a process of separating the self-contained water and the meandering solids by using a sieve (30-40 mesh) as a familiar midder.

     Concentration step 40 was used after condensing the self-contained water from which the tasteful ingredients of midderok flowed out from the dual heating device (90 ~ 105 ℃) until 15 to 20 Brix (Brix).

However, at a concentration of 20 brix or more, a strong bitter taste appeared in the self-contained water concentrate, which was not suitable for addition to miso.

      Drying step of the midderm (50) is a step to ensure that the flavor of the midderm according to the storage aging of the mid-added seafood soybean paste is dried to dry for 48 hours at 40 ~ 50 ℃ using a dry midderk.

Doenjang (60), which is a raw material, is made by increasing the flour (23%, weight ratio), and adding soybean seeds (sulfur bacterium) to empire soybean (30%, weight ratio), salt (10%, weight ratio) and purified water (37) Fermentation by mixing%, weight ratio) Aged fermented soybean paste is used, and this fermented soybean paste does not add food additives (MSG) or preservatives (potassium sorbate) during the production process of "Mongome soybean paste" produced by Mongolian Foods Co., Ltd. What was not used was used.

      In the mixing step (70), add Mido deoksu concentrate and hot-air dried Mid-deok dry concentrate to the doenjang (60) as a raw material [Miso: Middeok self-contained sulphur concentrate: Hot-dried Middeok dry matter = 98 ~ 95: 1 ~ 2: 1 ~ 3 (weight %)], The step of mixing the middook and miso.

      In the aging step (80) is a step of aging the mixed midodeok-added seafood soybean paste for 2-5 days at 25 ~ 35 ℃ temperature of the incubator, such fermentation? It is a step that improves the palatability of seafood doenjang added with midduck as it is mixed with miso, which is a unique flavor of dried midderak during the aging process.

       Sterilization step (90) to sterilize the mid-myeon Doenjang through this maturation step, fermentation of miso as sterilized properly aged mid-added seafood doenjang at 60 ~ 70 ℃ for 5 to 15 minutes? It is a step to achieve the stability of quality by removing yeast, mold and some microorganisms appearing in the aging process.

       Alcohol addition step 100 is added to the alcohol corresponding to 3 to 5% by weight based on the weight of sterilized midderm added seafood doenjang and go through the process of blending for 5 to 10 minutes at 60 ~ 70 ℃.

The addition of alcohol is intended to improve the shelf life and to prepare mid-added seafood doenjang without synthetic preservatives as a preservative substitute such as sorbic acid, which is not added to doenjang.

As described above, although the present invention has been described with reference to the above embodiments, it is not necessarily limited thereto, and various modifications can be made without departing from the scope and spirit of the present invention.

The measurement of the functionality of the mid-added seafood doenjang prepared by the above method was carried out by measuring the antimicrobial activity according to the paper disk method, the thrombolytic ability to dissolve fibrin, the thrombus, and the angiotensin converting enzyme which is the causative agent of high blood pressure. Inhibitory antihypertensive properties were measured and the results are as follows.

Example 2 Functional Measurement of Seafood Doenjang Added with Miso Duck

Experimental Example  1: antibacterial activity

Determination of antimicrobial activity of Miso-derived seafood doenjang prepared by the above method was carried out by paper disk method. Bacillus subtilis , Staphylococcus, which are food poisoning and pathogenic bacteria as experimental strain aureus (Staphylococcus aureus), Escherichia coli (Escherichia in coli ) 3 strains were used.

Table 1. Measurement of antimicrobial activity of seafood doenjang added

As shown in Table 1, was added Styela clava seafood paste in Experimental Example 1 Bacillus subtilis (Bacillus subtilis), star pyruvate aureus (Staphylococcus aureus), Escherichia coli (Escherichia in coli ) all three species were found to have an excellent antimicrobial effect.

Experimental Example  2 : Thrombolytic ability  Verification

  The thrombolytic activity test of the prepared Miso-degraded Doenjang prepared by the above method was performed by modifying Astrup and Mullertz's method (1952), and the final concentration of fibrinogen was 0.5% with 67 mM phosphate buffer solution (pH 7.4). Add 5 mL of 1% agarose of the same amount to 5 mL of the completely dissolved solution, mix, and make a 5 mm diameter hole in a fibrin plate made by adding 0.2 mL of thrombin (50 unit / mL). 20 μL of each sample was injected and reacted for 17 hours at 37 ° C. to calculate the area of the transparent ring, which was measured using plasmin (1.0 unit / mL), a purified thrombolytic enzyme. It was converted as a relative ratio of the dissolution area to plasmin.

Table 2. Measurement of thrombolytic activity of seafood doenjang added

As shown in Table 2, the lysate added doenjang showed a thrombolytic activity of about twice that of plasmin, a thrombolytic enzyme.

Experimental Example  3: Antihypertensive  Verification

       The antihypertensive activity of the seafood-added Miso-derived soybean paste prepared by the above method was measured by modifying the method (1993) of Matsumura et al. In other words, it was measured by the inhibitory activity of angiotensin converting enzyme, a causative agent of hypertension.

 Angiotensin converting enzyme solution is acetone extracted from rabbit's lungs, 1g of powder, dissolved in 10mL of sodium borate buffer (Borate buffer, pH 8.3), mixed for 24 hours at 4 ℃, centrifuged at 15,000g, 4 ℃ for 30 minutes The supernatant was separated to obtain angiotensin converting enzyme solution.

    The substrate, Hippuryl-Histidine-Leucine, was prepared by dissolving in sodium borate buffer containing 200 mM sodium chloride at a concentration of 12.5 mM. The inhibitory activity of angiotensin converting enzyme was added to 50μL of angiotensin converting enzyme solution to 25μL of Miso doenjang methanol extract, and then 150ml of hypuryl-histidine-leucine substrate solution was reacted at 37 ° C for 90 minutes. After the reaction was completed, 400 μL of 0.5 N hydrochloric acid was added to stop the reaction, and 250 μL of Kosoff buffer (Kolthoff buffer, 0.1 N Na2HPO4-1N NaOH (1: 2, v / v)) was added, followed by trinitrobenzene sulfonate (trinitrobenzene). 25 μL of a sulfonate) solution was added thereto, followed by reaction for 20 minutes, and 4.5 mL of a solution of sulfite (a solution containing 4 mM Na 2 SO 3 in 0.2 M NaH 2 PO 4 solution) was added thereto, and the absorbance was measured at 416 nm.

     According to the formula (Inhibitory ratio (%) = (Ac-As / Ac-Ab) × 100) showed an angiotensin converting enzyme inhibitory activity, Ac in the preceding formula is the absorbance of the control group (distilled water instead of the sample), Ab represents the absorbance of the sample control group (group containing the enzyme after stopping the reaction by HCl).

Table 3. Measurement of antihypertensive properties of seafood doenjang added

       As shown in Table 3, the seafood doenjang added to the midderm (plum) showed 31.25% of the inhibitory activity against angiotensin converting enzyme, a cause of hypertension.

As a result, the extract of the soybean Styela clava added manufactured by the method, and food poisoning gyunin pathogenic Bacillus subtilis (Bacillus subtilis), star pyruvate aureus (Staphylococcus aureus), Escherichia coli (Escherichia in coli ) and showed high activity in thrombolytic activity compared to the activity of Plasmin, an enzyme that dissolves fibrin, a blood clot that is a major cause of cardiovascular disease. It has been shown to effectively inhibit angiotensin converting enzyme, a causative agent of.

      Therefore, it is considered that the medicinal medicinal properties of the medicinal medicinal products through the mid-added (mother) added lysate miso prepared by the present invention will be useful as a tofu product with high quality and variety of quality required by consumers.

Although the present invention has been described in detail only with respect to the described embodiments, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and such modifications and modifications are within the scope of the appended claims.

As described through the Examples and Experimental Examples, as a result of the functional measurement of the Midodeok (seaweed) added seafood doenjang prepared by the present invention, to verify the excellent efficacy for antimicrobial activity, thrombolytic activity and antihypertensive, It is a highly functional high-grade jang product through the fusion of agricultural and aquatic products, and it provides the effect of creating high value-added through the production of these products and securing industrial competitiveness in the jang industry.

Claims (3)

    Selecting and cutting the middle duck (mother) (10) and mixing the sliced middle duck in a ratio of water and 1: 2 (weight ratio), and ripening for 5 to 20 minutes at 90 ~ 98 ℃ (20),     Filtration step (30) for separating the mature midderm into the midstling water and midge solids,       Concentrating step (40) of concentrating the filtered self-made water obtained from 90 ~ 110 ℃ to 15 ~ 20 Brix (Brix),      Drying step (50) for drying hot air at 40 ~ 50 ℃ 48 minutes of mature midderm,      Add Miso decoction concentrate and hot-air dried midodeok to Miso (60) [Miso: Mido deok self-condensate concentrate: Hot-air dried middera dry = 98-95: 1 ~ 2: 1 ~ 3 (wt%)] Mixing step 70 and mixing the miso,      Aging step (80) of aging mixed midodeok miso at 25 ~ 35 ℃ for 2 to 5 days,      Sterilization step (90) for sterilizing mature miso at 5 ~ 15 minutes at 60 ~ 70 ℃, Midodeok (Oman) characterized in that it is prepared including a ethanol addition step (100) to mix for 5 to 10 minutes at 60 ~ 70 ℃ by adding the alcohol corresponding to 3 to 5% by weight based on sterilized middojang miso weight ) Method of preparing added seafood miso.     Selecting and cutting the middle duck (mother) (10) and mixing the sliced middle duck in a ratio of water and 1: 2 (weight ratio), and ripening for 5 to 20 minutes at 90 ~ 98 ℃ (20),      Filtration step (30) for separating the mature midderm into the midstling water and midge solids,   Concentrating step (40) of concentrating the filtered self-made water obtained from 90 ~ 110 ℃ to 15 ~ 20 Brix (Brix),      Drying step (50) for drying hot air at 40 ~ 50 ℃ 48 minutes of mature midderm,      Add Miso decoction concentrate and hot-air dried midodeok to Miso (60) [Miso: Mido deok self-condensate concentrate: Hot-air dried middera dry = 98-95: 1 ~ 2: 1 ~ 3 (wt%)] Mixing step 70 and mixing the miso,      Aging step (80) of aging mixed midodeok miso at 25 ~ 35 ℃ for 2 to 5 days,      Sterilization step (90) for sterilizing mature miso at 5 ~ 15 minutes at 60 ~ 70 ℃,      Midodeok (Oman) characterized in that it is prepared including a ethanol addition step (100) to mix for 5 to 10 minutes at 60 ~ 70 ℃ by adding the alcohol corresponding to 3 to 5% by weight based on sterilized middojang miso weight A) added seafood miso.       The method of claim 2, Mid-added seafood miso is a mid-added seafood miso, characterized by having antimicrobial activity, thrombolytic activity and antihypertensive effect.

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