KR100880254B1 - A method for preparing fermented soybean sauce by mistletoe - Google Patents

Abstract

A method for preparing the fermented soybean sauce of mistletoe (Viscum album var. coloratum), and the fermented soybean sauce of mistletoe prepared by the method are provided to allow the effective ingredient of mistletoe to be taken continuously from food. A method for preparing the fermented soybean sauce of mistletoe comprises the steps of dipping 10-20 wt% of mistletoe in 80-90 wt% of a mixture comprising ganjang (soy sauce) having a salinity of 5-10% and water to mature it, and separating the solid part from the maturation solution; mixing the separated maturation solution with meju (fermented soybeans); and separating the solid part from the mixture, maturing the separated solid part to make doenjang (fermented soybean paste) and maturing the separated liquid to make ganjang.

Description

A method for preparing fermented Soybean Sauce by mistletoe}

The present invention relates to a method of preparing mistletoe jang, more specifically by performing a fermentation by mixing with Miso during fermentation of the mistletoe pre-fermented in a mixed solution of soy sauce and water in the conventional soy sauce prepared with meju The present invention relates to a method of preparing miso and soy sauce for the mistletoe miso and soy sauce, which can ingest the active ingredient of mistletoe naturally through the daily diet since there is little variation in taste and flavor as compared with the conventional soy sauce or soy sauce.

In Korea, Jangju is a long-lived seasoned food fermented with soybean as the main raw material, and the soybean is molded into meju in the form of steamed soybean, and the meju produced by fermenting the meju molding with rice straw is soaked in salt water. and this solid (Meju) and separated from each other by the liver, and Aspergillus, to increase the soy bean paste and soy sauce, and a conventional method of manufacturing a soy material prepared by fermentation's duck (Aspergillus oryzae ) is known to improve the fermented with soybean paste or soy sauce inoculated with the yellow bacteria.

Recently, in order to prevent the occurrence of adult diseases due to westernization of the diet and to further increase the functionality of the related intestines, the development of soy sauce using functional natural products effective for treating or preventing miso or soy sauce, which is a traditional fermented food in Korea. .

It is rich in amino acids, isoflavones, unsaturated fatty acids, and dietary fiber of soybean peptides, which are fermentation products of soybeans, and other physiological actions of brewed foods. This is because the role to normalize the work function (整腸 作用), gastrointestinal disorders and constipation (便 秘) because the efficacy is known.

However, the application of a functional natural product known to be beneficial to the human body to soybean paste or soybean paste, not all of them show functionality, in some cases can interfere with or inhibit soybean fermentation, while reducing the taste of conventional miso, Ingredients that can harm the body can also be caused by decay.

Mistletoe ( Viscum album var.coloratum ) is an evergreen parasitic shrub of the dicotyledonous plant, which is an evergreen parasitic shrub that lives on oak, teal, chestnut, and hackberry, and is also called mistletoe in English.

Mistletoe is known to contain a large amount of anti-cancer and immune components such as lectins, polypeptides, polysaccharides, polysaccha- rides, alkaloids, quercetines, and the like. It has been used as a medicinal herb for the treatment of diseases such as hardening, high blood pressure, customs diseases, menstrual pain, heart disease, infertility, neuralgia, low back pain and diabetes.

Accordingly, the present inventors have applied mistletoe to a conventional method for preparing soybean paste to develop a method of preparing functional miso with excellent taste and nutrients.

Thus, the present inventors have tried to grafted into the traditional Korean fermented intestinal foods to efficiently and continuously ingest the water-soluble and insoluble active ingredient of mistletoe beneficial to the human body, immersed mistletoe in soy water and aged and aged Aging liquid and solids separated from the traditional or improved tofu production process have no problems compared to the taste and shelf life of conventional soybean paste. The present invention was completed by developing mistletoe miso and soy sauce soybeans that can be efficiently ingested.

Accordingly, it is an object of the present invention to provide a method for producing miso and soy sauce for a mistletoe aging solution and a mistletoe solid obtained by immersing and ripening mistletoe in soy sauce in the conventional method of preparing soy sauce using meju.

In order to solve the above problems, the present invention is (a) aging by dipping 10-20% by weight of mistletoe in 80-90% by weight of a mixture of soy sauce and water having a salinity of 5-10% (w / w), Separating the mistletoe aging solution and the mistletoe solids from the matured product; (b) mixing the saline solution containing 16 to 18% (w / w) of saline containing the mistletoe aging liquid separated in step (a) with meju; And (c) separating solids and liquids from the mixture passed through step (b), fermenting the separated solids with fermented soybean paste, and fermenting the separated liquids with fermented soy sauce. Provides a method of preparing mistletoe jang made by.

Hereinafter, the present invention will be described in detail.

At this time, if there is no other definition in the technical terms and scientific terms used, it has a meaning commonly understood by those of ordinary skill in the art.

In addition, repeated description of the same technical configuration and operation as in the prior art will be omitted.

The present invention is a method for producing conventional soy sauce using meju, by using the mistletoe aging liquid and mistletoe solids obtained by immersing and ripening the mistletoe in soy sauce, the active ingredient of the mistletoe efficiently The functional mistletoe intestines have been developed.

Specifically, according to the present invention, the mistletoe aging liquid separated from the aging material immersed in soy sauce is aged, it is preferable to use mixed with the brine in the process of floating or dipping meju with brine, Mistletoe solids separated from the aging products are mixed with liquid (soy sauce) and then the first matured solids (soybean paste) separated from the soybeans, so that the active ingredient of mistletoe beneficial to the human body can be efficiently absorbed in the body. Soybean paste or soy sauce can be manufactured.

The meju used in the present invention is pulverized with increased soybeans, and the crushed soybeans are put into a predetermined mold and pressed to form a meju. The meju molding is ventilated under exposure and dried. In addition, the dried meju can be used to obtain a meju obtained by fermenting for about 2 weeks until the meju mold to cover the layer of overlapping with a straw straw, and may also be used commercially available meju.

In the present invention, the water-soluble active ingredient of mistletoe is leached by a physical effect such as osmotic pressure, and soy sauce is used as a starter of soy sauce during soaking, soy sauce, soy sauce, or soju commercially sold on the market. Soy sauce prepared by immersing in soy sauce and then aging soy sauce separated from soybean paste can be used.

In the present invention, the mistletoe may be used as it is, or used as it is, or dried mistletoe, such as herbal medicine, preferably it is preferable to use the mistletoe containing a certain sap while all active ingredients of the mistletoe are preserved as it is.

As the salt used in the present invention, it is preferable to use a mineral-rich natural salt, but any salt may be used as long as it meets the object of the present invention.

The soy sauce used in the present invention refers to miso and soy sauce.

Hereinafter, the manufacturing method of the mistletoe miso and soy sauce according to the present invention will be described in detail step by step.

Step 1: Mistletoe for Jangjang Aging  Produce

Aged 10-20 wt% of mistletoe in 80 ~ 90 wt% of a mixture of soy sauce and water (soy water) having a salinity of 5-10% (w / w), and the mistletoe maturing solution and mistletoe solids are separated from the matured product. do. At this time, when the mixture of soy sauce and water immersed in winter is less than 5% (w / w) of salinity, the salinity is low, and the ripening liquid may be deteriorated. If the amount exceeds 10% (w / w), the leaching effect is higher than the excess salinity. Since it is insignificant, it is preferable to keep the above-mentioned salt in the range.

In addition, in the present invention, it is preferable to mature the mistletoe in the mixture of soy sauce and water for 2 to 3 months at a temperature of 5 to 25 ℃. This is because if the temperature is too low below 5 ° C., the aging period is long, and if it exceeds 25 ° C., the aging liquid may be deteriorated or mistletoe solids may be difficult to be powdered during the aging period. However, the present invention is not limited to the above-described temperature and the aging period, and if it is in accordance with the present invention, the aging period can be extended or shortened according to external conditions such as temperature and pressure.

The mixed solution is preferably used by mixing 30-50 wt% soy sauce and 50-70 wt% water. This is because in general, the salinity of the entire mixed solution is maintained at 5 to 10% when soy sauce and water having a salinity of 16 to 18% (w / w) are mixed at the aforementioned mixing ratio.

Then, the mistletoe solid separated from the aging product is dried and then ground to prepare a powder.

 Meanwhile, in the present invention, the mistletoe aging solution and the mistletoe solids are separated from the aging during the aging period of the mistletoe, and then the matured mistletoe aging solution is boiled and cooled for 1 to 2 hours, and then, the chilled mistletoe aging solution is separated from the mistletoe solids. It is preferable to carry out the re-pouring aging process at least once, more preferably 15 or more times. It can volatilize unnecessary components such as water-soluble and volatile components that make miscellaneous tastes in mistletoe during the aging process, and prevents the growth (infection) of unnecessary microorganisms, so that the miso and mistletoe matures well to produce good taste and flavor. Because it can.

Specifically, the process of extracting the aging solution in the middle of the aging process of the present invention during the aging process to remove or inhibit the by-product generation of unnecessary microorganisms immediately during the aging period and to prevent the unnecessary substances are aggregated and precipitated at intervals of 4 to 10 days, More preferably, it is carried out every 5 days.

Second step: dipping meju

The washed meju is placed in a sterilized container, and the sake is immersed in the brine containing 16 to 18% (w / w) salinity containing the mistletoe aging solution until the meju is submerged. This is because microorganisms that lower bowel tend to grow at salinity less than 16% (w / w) and inhibit ripening of meju at salinity above 18% (w / w).

In the present invention, it is preferable to soak for 40 to 50 days at room temperature (about 5 to 25 ℃). This is because less than 40 days soaked meju is not soft enough so that it does not get pasted into paste-type doenjang, and if it exceeds 50 days, the soju may be too aged to degrade the taste of miso. However, the present invention is not limited to the above-described immersion period, and the immersion period can be changed according to temperature or weather.

And, in some cases, it is preferable to let the sun in order to suppress the growth of the film yeast in the area in contact with the air.

On the other hand, when immersing the brine to the meju, the amount of brine and the amount of meju can be properly adjusted in consideration of the production amount of miso and soy sauce. This will be apparent to those skilled in the art and a detailed description thereof will be omitted.

Step 3: cut miso and soy sauce

After separating the solids (soybean paste) and the liquid (soy sauce) by filtering in the container that passed the second step, the separated solids are beaten in the form of miso, to prepare for the miso aging and soy sauce aging.

At this time, it is preferable to mix the mistletoe powder prepared in the first step for aging miso for aging in the present invention. This is because the mistletoe powder contains insoluble active ingredients and fibers that are beneficial to the human body, which are insoluble in water, so that all the active ingredients of mistletoe can be consumed efficiently.

Specifically, in the present invention, it is preferable to mix 10-20 wt% of the mistletoe powder based on the total weight of the mixture of the solid and the mistletoe powder. This is because using less than 10% by weight may not sufficiently ingest the insoluble active ingredient of mistletoe, and if it exceeds 20% by weight, it may rather hinder the ripening of miso.

Fourth step: ripening of miso and soy sauce

Aging of soy sauce and soy sauce through the third step, to prepare the mistletoe miso and mistletoe soy sauce of the present invention.

In this case, salt may be added to the soy sauce and soybean paste according to consumer's preference to add salty taste, and may be aged by adding red pepper or charcoal to prevent microbial contamination or impurities during fermentation of miso and soy sauce. In particular, in the case of doenjang, it may be matured by further including grass (grass, wheat or wheat flour) or salt according to consumer preference.

And soybean paste and soy sauce cut according to the present invention is preferably soaked for 1 to 2 years for the degree of fermentation or preference of color, taste and smell. However, the ripening period of soybean paste and soy sauce according to the present invention is not limited to the above-mentioned period, and may be used after ripening for less than one year or two or more years depending on economic and personal preferences.

5th Step: Packing

Doenjang and soy sauce, which passed through the fourth step, are filled and sealed in a food packaging container made of P.P (polypropylene), which is granted by the Food and Drug Administration.

As described above, the present invention is a mistletoe miso and soy sauce that can continuously ingest the active ingredient of mistletoe efficiently through steaming, soup, herbs, seasoning sauce, etc. without any problem in contrast to the taste and shelf life of conventional jangjang It is to be able to provide the Jangjang.

Specifically, the mistletoe miso and soy sauce of the present invention provide the following effects.

First, the present invention, in order to solve the problem that the fermentation is not made well or the taste or aroma of the enteric acid is reduced when a simple mixing of the mistletoe to the meju in the conventional conventional method, the fermented mistletoe fermented in a specific manner Tofu is prepared using the powder of mistletoe and can improve the quality and palatability of miso and soy sauce.

Second, the advantage of fermented food is that it improves digestion and absorption in the body compared to before fermentation, the mistletoe miso and soy sauce of the present invention to facilitate the ingestion of fermented mistletoe, significantly higher than when using other intake methods It is to provide efficacy.

Third, the conventional mistletoe is inconvenient to consume by the general public, the mistletoe miso and soy sauce of the present invention is to enable the active ingredient of the mistletoe naturally through the daily diet.

Hereinafter, the present invention will be described in more detail with reference to specific examples. However, the present invention is not limited to the following examples, and it will be apparent to those skilled in the art that various changes or modifications can be made within the spirit and scope of the present invention.

Mistletoe Aging  Produce

Mistletoe harvested 20% by weight in 80% by weight of a mixture of soy sauce and water in a 3: 7 mixture was aged for 2 months at a temperature around 15 ℃. At this time, the fermentation broth separated from the mistletoe at 5 days intervals of fermentation was boiled separately for 1 hour, and then cooled and poured into the mistletoe again to proceed with aging.

Mistletoe aged liquid and mistletoe solids were separated from the matured maturation.

The mistletoe solid was dried again, and then crushed with a crusher to prepare mistletoe powder.

2. Mistletoe Miso Manufacture

The aging solution prepared in (1) and water were mixed at 2: 8 on a weight basis (density of 1) and salt was added to prepare a brine having a salinity of about 17% (w / w), Pour the brine into the sterilized jar containing meju until the meju is submerged and place the washed water so that the meju does not float, and soak it for 45 days at room temperature of 10-15 ° C. (average temperature between February and March). Steps were performed.

Filtering the solids and liquid from the jar after the soaking step, the liquid is put in another sterilized jar and covered with dutre, and then in a sunny day to let the sun direct the soy sauce and aged with soy sauce for 1 year , Prepared mistletoe soy sauce according to the present invention.

Then, the solids filtered out of the jar after the soaking step are thoroughly crushed, and the mixture is uniformly mixed by adding 80% by weight of the beaten solids and 20% by weight of the mistletoe powder prepared in (1), and the mixture is sterilized. In a jar and aged for 2 years in soybean paste, was prepared mistletoe miso according to the present invention.

3. Preference check

This palatability test is a 50-point sensory test applicants (22 males, 28 females) by measuring the color, aroma, taste and comprehensive palatability of soybean and soy sauce prepared according to the present invention by comparing the control group with a 5-point scale Jang, Geon-gyeong, palatability sensory test of food, introductory history, 1975. At this time, the control group was used commercially prepared doenjang and soy sauce in the conventional method.

As a result, as shown in Table 1, the mistletoe miso and soy sauce of the present invention in the general preference, there was no significant difference in the consumer preference compared with the comparative example (conventional miso, soy sauce, S company, Korea). In particular, through the paperweight (M), the mistletoe miso and soy sauce of the present invention has a large number of answers that there is no great rejection in comparison with the comparative example in taste and aroma, and it is judged that both young and old can enjoy eating.

Item Miso of the present invention Comparative Example 1 Soy sauce of the present invention Comparative Example 2 color 4.2 4.3 4.1 4.2 incense 4.3 4.2 4.2 4.2 flavor 4.3 4.3 4.3 4.2 Comprehensive Preference 4.27 4.27 4.2 4.2

As a result, the mistletoe miso and soy sauce according to the present invention, even if added mistletoe, did not significantly affect the shelf life, taste, flavor of the miso and soy sauce.

Therefore, the conventional mistletoe is inconvenient to consume by the general public, the mistletoe miso and soy sauce of the present invention is to enable the ingestion of the active ingredient of mistletoe naturally through the daily diet.

In addition, a range of modifications, changes, and substitutions may be made to the above disclosure, and in some cases only some of the features of the invention may be used. Accordingly, the appended claims should be construed broadly and in accordance with the spirit and scope of the invention.

Claims (6)

(a) 10 to 20% by weight of mistletoe is matured in 80 to 90% by weight of a mixture of soy sauce and water having a salinity of 5 to 10% (w / w), and the mistletoe maturing solution and the mistletoe solids are separated from the aged product. step; (b) mixing the saline solution containing 16 to 18% (w / w) of saline containing the mistletoe aging liquid separated in step (a) with meju; And (c) separating the solids and the liquid from the mixture passed through step (b), fermenting the separated solids with fermented soybean paste, fermenting the separated liquids and fermenting the soy sauce with soy sauce; Method of producing mistletoe jang comprising a. The method of claim 1, Aging in the step (a) is carried out for 2 to 3 months, while the maturing mistletoe aging liquid and mistletoe solids from the aging during the aging, and then boiled and cooled the separated mistletoe aging liquid for 1-2 hours, and then cooled Mistletoe fermentation solution of the mistletoe jangjang characterized in that the aging solution is poured again into the separated mistletoe solids at least once. delete The method of claim 1, Mixing the mistletoe powder obtained by drying the mistletoe separated in the step (a) to the solid separated in the step (c), aging the solid mixture to ferment with miso. The method of claim 4, wherein The mistletoe powder is a method for producing mistletoe jang, characterized in that 10 to 20% by weight, based on the total weight of the solid mixture. Claims 1, 2, 4 and 5 of the soy sauce and soybean paste prepared by the method of any one of the selected in claim 5.