KR100955300B1 - Preparation Method of Soybean Paste Using Fermentation Extract of Houttuynia cordata Thunb and Saururus chinensis Baill - Google Patents

Abstract

The present invention relates to a method for producing doenjang using a fermented soybean paste and three hundred seconds fermentation broth, and more specifically, the step of removing water after washing the fish and three hundred seconds; 100 to 150 parts by weight of three hundred seconds to 100 parts by weight of the removed eoseongcho in a jar to add sugar syrup, and repeating the operation of adding the eoseongcho and three hundred seconds and sugar syrup and laminating; Applying a sugar syrup to completely cover the fish paste and three hundred candles on the laminated upper surface; Sealing the jar and performing primary fermentation; Stabilizing the resulting foam of the primary fermentation and performing secondary fermentation; Aging and leaching the secondary fermented product at room temperature for 2 to 3 months and then filtering to prepare an extract; Adding and extracting the extract to soybeans; Inoculating the boiled soybeans with Aspergillus strain and then preparing and ripening meju; Extracting step of adding the extract to the meju while grinding the aged meju, so that the extract is 10 to 20% (w / w) of the total composition; And it relates to the step of aging the composition to which the extract is added. The method of manufacturing doenjang according to the present invention develops high-quality functional miso manufacturing process by developing miso added with various physiologically active substances of eochocho / trichoco by developing fermentation method of echochocho / trichoco, and Providing greater public dissemination through processability development can be provided.

Description

Preparation Method of Soybean Paste Using Fermented Extract of Eoseongcho and Sambaekcho {Preparation Method of Soybean Paste Using Fermentation Extract of Houttuynia cordata Thunb and Saururus chinensis Baill}

The present invention relates to a method for preparing miso using fermented extract of Eoseongcho and three hundred vinegar.

Recently, constitution has been caused by lack of exercise, overwork, stress, illness, heavy drinking, smoking due to the irregular eating habits and lifestyle patterns of modern people. Therefore, modern people are rapidly increasing interest and demand for functional foods that are effective in maintaining health and regulating biorhythms, and researches on functional foods using traditional herbal ingredients are being actively conducted. As a part thereof, Houttuynia cordata Thunb., Which is effective in diuretic, analgesic, hemostatic, antibacterial, antiviral, antiangiogenic and anti-inflammatory, antibacterial, antipyretic, detoxifying, anti-inflammatory, hepatitis, Studies on Saururus chinensis Baill., Which is effective for jaundice, boils, purulent insecticides, wounds, ulcers, deactivation of carcinogenic substances, cancer cell growth and blood pressure, are underway.

Houttuynia cordata Thunb. Is a perennial herbaceous herb belonging to the Saruraceae family with three hundred herb ( Saururus chenensis Bail). Its tip is pointed and the leaves are similar to sweet potatoes or buckwheat leaves, and the juice of leaves and stems smells very similar to fishy fishy smell. Its main ingredients are terpenoid, lipid and aromatic volatile components, quercetin and quercetin-3-o-glycoside family flavonoid compounds, which are diuretic, analgesic and hemostatic. It has been widely used as a herbal medicine since ancient times for its various pharmacological actions such as antibacterial action, antiviral action, anti-vascular expansion action and anti-inflammatory action, and it is one of promising health food materials with three hundred seconds. Specifically, it is used for the treatment of antipyretic, detoxification, pneumonia, malaria, edema, white gingival, hemorrhoids, skin disease, and antibacterial, diuretic, analgesic, hemostasis, tissue regeneration, and more recently, antioxidant helper simplex virus type 1 ( herper simplex virus type 1), inhibitory effect against human immunodeficiency virus type 1 and influenza virus, antitumor, anti-leukemia, hyperlipidemic effect, inhibitory effect on cadmium, bro The effects of fishery herb on the parent benzene metabolism have been reported. On the other hand, the component studies of saturated fatty acids and unsaturated fatty acids were 39.8%, 59.76%, mainly essential oil components, alkaloids (alkaloids), flavonoids (flavonoids), steroids (steroids) were reported.

Samrucho (Samrurus chinensis Baill.) Is a rare endangered plant designated by Korea Forest Service. Three petals and leaves turn white and are called triticale and are native plants. One of the main ingredients, quercetin, inhibits lipid peroxidation, antibacterial, antimutagenic, carcinogenic activity, inhibits cancer cell growth, lowers blood pressure, capillaries, and quercitrin. It is one of the promising health food materials that have been reported for anti-inflammatory, analgesic and antioxidant effects.

The above-mentioned special crops, Eoseongcho and Sambaekcho, are designated as specialized agricultural products of Geochang-gun, and the host company of this project has signed a contract for cultivation of organic farming. -2-01, Apr. 2005), high quality materials grown in high quality and very useful for high functional health food. Recently, as interest in health has increased due to income growth caused by economic growth, the importance of regulators such as vitamins and minerals, rather than calories, proteins, fats and carbohydrates, has been highlighted. In particular, these micro-regulators are reported to be trace daily, but a balanced supply plays an important role in the prevention and management of various diseases as well as biorhythms.

Echoseong and three hundred seconds as described above because of the components that each contain a strong and unique smell, such as fish fishy. Therefore, there is a problem that gives a weak responsiveness to the reproductive weak intake. In addition, when these are processed into a drug, usually by drying and distillation through water vapor to be processed into a drug, this method has the disadvantage of reducing the pharmacological effects peculiar to fishery and three hundred seconds.

Almost all Korean foods are seasoned and seasoned with soy sauce, soybean paste, red pepper paste, and soy sauce. There are two types of miso: traditional soybeans soaked in soy sauce and scooped up and pickled up, and modified soybeans that can be eaten without pouring water by pouring salt water into meju properly. The manufacturing method of conventional doenjang is as follows. First, pick meju with soybeans in November-December, make it about the size of a neck, dry it for 2-3 days, and then spread it on a warm place with rice straw. After 30-40 days, when the meju swells well, split the meju and dry it in the sun and put it in the poison. The ratio of soybeans to water and salt is 1: 4: 0.8. In order to remove impurities and odors, red charcoal and charcoal are roasted. After 20 to 30 days, pick up meju, sprinkle with salt evenly, and soy sauce. Gently squeeze it into the jar and sprinkle with salt. Be careful not to let rain water enter, and then seal it with a mesh net to expose the meju to miso.

The present invention establishes a fermentation broth manufacturing technology that improves the functionality of Eochocho, Trichophytium, and then develop high functional miso using this to commercialize high value-added miso products. The present invention was completed by developing a pretreatment technique through a fermentation technique and establishing a process for the development of high-quality miso using these extracts.

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An object of the present invention is to provide a high-quality doenjang manufacturing method utilizing Eoseongcho / three hundreds by preparing the fermented extract of Eoseongcho / three hundreds and fermented soybean paste to verify the palatability and shelf life of miso.

In order to achieve the above object, the present invention comprises the steps of removing the water after washing the fish and three hundred seconds; 100 to 150 parts by weight of three hundred seconds to 100 parts by weight of the removed eoseongcho in a jar to add sugar syrup, and repeating the operation of adding the eoseongcho and three hundred seconds and sugar syrup and laminating; Applying a sugar syrup to completely cover the fish paste and three hundred candles on the laminated upper surface; Sealing the jar and performing primary fermentation; Stabilizing the resulting foam of the primary fermentation and performing secondary fermentation; Aging and leaching the secondary fermented product at room temperature for 2 to 3 months and then filtering to prepare an extract; Adding and extracting the extract to soybeans; Inoculating the boiled soybeans with Aspergillus strain and then preparing and ripening meju; Extracting step of adding the extract to the meju while grinding the aged meju, so that the extract is 10 to 20% (w / w) of the total composition; And it provides a method of producing doenjang using the fermented extract and eoseongcho and three hundred seconds including the step of aging the composition to which the extract is added.

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The present invention provides a method for producing high-quality doenjang by increasing the palatability of miso and adding functionality by eliminating the fishy taste and aroma peculiar to fish vinegar by establishing the fermentation method of fermented vinegar and three hundred vines and extracting the matured liquid. It examines the antimicrobial activity for prolonging the aging and storage period, and provides a high value-added method of making doenjang while ensuring the safety of doenjang.

Hereinafter, the present invention will be described in detail.

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The present invention includes a method of preparing miso containing the Echo-cho / trichocho extract. Preparation of Doenjang using Eoseongcho / Three-thirds Extract is prepared by the following process.

First step: a step for preparing a extract from Houttuynia cordata / or rebuilding three hundred seconds fermentation extract

The present inventors extracted the bioactive material from the fish vinegar / three hundred vine samples. First, eoseongcho / three hundred seconds biological fermentation extract is a mixture of sugar syrup and eoseongcho / three hundred seconds to perform the primary fermentation and secondary fermentation, then aged and leached at room temperature. In addition, as a method of extracting eochocho / three hundred physiologically active substance, dried eochocho / three hundred gree was compared with the fermentation extraction method by hot water and alcohol extraction (hereinafter referred to as "dry extraction") (see Fig. 1). In addition, the composition was prepared in various ratios of conditions in order to obtain the fishy odor inhibitory effect of fish vinegar by three hundred seconds of the appropriate ratio for miso formulation (see Table 5).

In addition, the general components were analyzed after extraction of eoseongcho / three hundred seconds using ethanol (see Table 1). In the case of general ingredients, Eoseongcho and three hundred sec were higher than other ingredients, and total vitamin C (ascorbic acid) content was higher than other herbs. In addition, as a result of measuring the free sugar content of eoseongcho and three hundred seconds, the fructose and glucose content was relatively high compared to other green tea leaves and the sugar and maltose content is similar or lower than that of green tea leaves and persimmon leaves (see Table 2). In addition, the antimicrobial activity of Bacillus sp . Strain of Eochocho / Sanchocho fermentation extract was measured (see FIG. 2).

Second step: preparation and ripening step of the meju using the extract

The soybean vinegar / three hundred vinegar extract prepared in the first step was boiled and then treated with Aspergillus strain to prepare meju, dried and fermented, and the meju was washed in cold water to remove water and aged.

Soybean koji powder in the miso material is soaked, ground and powdered soybean, steamed for 30 minutes to 2 hours with steam at 100 to 125 ° C, and 0.05 to 0.5% of Aspergillus strain at 35 to 45 ° C. After inoculation, it is incubated for 24 to 48 hours in an incubator at 20 to 30 ℃, and dried in an oven for 30 to 60 minutes at 40 to 60 ℃ to obtain a soybean koji powder.

The asbestos in the manufacture of soy koji powder's Aspergillus strains can be used at least one selected from the Aspergillus duck chair (Aspergillus oryzae), Aspergillus (Aspergillus sojae) to the device.

The meju of the present invention can be obtained by inoculating Aspergillus strain, adding water, incubating and then boiling, and then drying or concentrating the functional material. In one example of the Aspergillus strain Aspergillus duck chair (Aspergillus oryzae ) or aspergillus ( Aspergillus sojae ) can be used. Specifically, by the above-mentioned method to obtain the Echochocho / three hundreds extract, inoculated with Aspergillus strain in the extract and soybeans 0.05% to 0.4% water and the weight of the Echochocho / three hundredscho extract extract inoculated with the above strain 10 to 100% was added and incubated for 5 to 10 days at 25 ° C. to 35 ° C. for 5 to 10 days, preferably at 30 ° C. for 7 days, and then boiled at 70 ° C. to 90 ° C. for 1 to 4 hours, followed by mixing of functional materials. Meju can be prepared by drying or by concentration.

 Examples of the above functional substances include mushroom, ganoderma lucidum mushroom, oyster mushroom, shiitake mushroom, chaga mushroom, edible mushroom, enoki mushroom, soybean mushroom, white oyster mushroom, lychee mushroom, oriole mushroom, eryngii mushroom, fresh mushroom, oyster mushroom, and taste Any one or more mushroom extracts selected from mushrooms, scaly mushrooms, pear mushrooms, and kawa mushrooms can be used, which can use mushroom extracts obtained by hot water extraction, organic solvent extraction or supercritical extraction.

3rd step: pulverization of aged meju and manufacturing step

Doenjang was prepared by adding Eoseongcho / Three hundred extract while grinding the aged meju. When the doenjang is prepared, it can be prepared by adding Angelica, jujube, licorice extract or grouse.

The method of manufacturing doenjang according to the present invention is a simple process, liquid or dry processed by selling a variety of eoseongcho / three hundreds of products sold by fermentation techniques through the fermentation technique by adding a variety of bioactive substances of misocho / three hundreds of soybean paste by developing the miso It can improve the manufacturing process, develop high-quality functional miso manufacturing process, and provide expansion of public dissemination through development of processing aptitude of Eochocho / 300 sec.

Hereinafter, the present invention will be described in more detail based on the following examples. However, the following examples are only for illustrating the present invention, and the present invention is not limited to the following examples and may be changed to other embodiments equivalent to substitutions and equivalents without departing from the technical spirit of the present invention. Will be apparent to those of ordinary skill in the art.

Example 1 Extraction of Samples

The present inventors extracted the bioactive material from the fish vinegar / three hundred vine samples. At this time, the Eoseongcho / three hundred vine was organically grown and used by the present inventors (Semyung Oriental Pharmaceutical Co., Ltd.) directly cultivated and shipped using the living body and dried soybean paste material was used to buy a commercially available product. Various component analysis and microbial test reagents were purchased from the commercial chemicals.

<1-1> Preparation of Eoseongcho / Three-Court Bio Fermentation Extract

The present inventors prepared the fermentation extract in the following order.

First, after washing the Echo / three hundred seconds and completely removed the water. This was put into a glass jar about 5 cm, sugar syrup was added and this was repeated. Finally, sugar syrup was added to completely cover eocho / 300 seconds for the purpose of preventing microbial contamination. After pressing and sealing with the stone which was washed and dried, primary fermentation was performed. The resulting foam was stabilized and secondary fermentation was performed. Aging and leaching at room temperature (2 to 3 months) were used as the extract liquid filtrate.

<1-2> Bioactive Separation Methods

Eoseongcho / 300 seconds physiologically active substances are easy to extract, such as alcohol, but extracted as shown in Figure 1 using the hot water with many advantages such as safety and extraction equipment and manufacturing cost. 2000ml of distilled water was added to a 200g sample cut to 1cm ~ 3cm size of the dried edible vinegar / three hundreds, and the mixture was refluxed with hot water and extracted at 95 ° C. for 8 hours, followed by filtration. Concentrate the filtrate at 50 ~ 55 ℃ to 100ml in a vacuum condenser, cool down to room temperature, add ethanol to 75% ethanol solution, stir and leave at 5 ℃ for 24 hours to remove the precipitate formed. The liquid was used for the experiment.

<1-3> Composition of Optimal Blending Ratio of Fermented Extract of Eoseongcho / Sanbaekcho Extract

The fishy taste of eoseongcho can be largely resolved by the method of preparing the fermentation extract, but the composition was formed at various ratios in order to obtain the effect of covering the fishy taste of eochochocho by the addition of an appropriate ratio of 300 seconds.

Specifically, in order to select the optimum blending ratio of Eoseongcho / three hundred seconds miso prepared in the preliminary experiment based on the blending ratio of the existing commercial product miso prepared Doenjang with a variety of blending ratio after the evaluation of palatability, as shown in Table 6 below This excellent blending ratio was selected as the primary.

<1-4> Component Analysis of Eoseongcho and Three Hundred Candles

Analysis of the general components of Eoseongcho and Hundred sec were analyzed by AOAC method. Sample preparation was pulverized with a 1 kg sample, mixed with ethanol as an extraction solvent, homogenized using a homogenizer, and then divided into about 10 times of ethanol three times for 12 hours. Extraction was repeated. The ethanol extract was filtered using filter paper and concentrated at 45 ° C. using a vacuum evaporator.

As a result, the results of analyzing the chemical components of Eoseongcho and three hundred seconds, the general component content is shown in Table 1 below. In the case of general ingredients, Eoseongcho and 300baekcho showed higher contents than other ingredients, and total vitamin C (ascorbic acid) content was higher than other herbs. In particular, there was no significant difference between the ingredients of Eoseongcho and 300 sec.

Approximate Compositions (%, Dry Mass) of Hottuynia cordata and Sarurus sinensis Furtherance Hottuynia cordata Sarurus sinensis moisture 78.86 77.48 Crude protein 2.24 2.42 Geography 1.38 1.09 Crude ash 2.51 2.93 Crude fiber 5.79 6.06 Ascorbic acid (mg / 100 g) 12.6 11.8

In addition, as a result of measuring the free sugar content of Eoseongcho and 300 seconds, the glucose content of glucose was 0.56%, fructose 0.31%, sugar 0.05%, maltose 0.01%, and the content of fructose and glucose was relatively higher than other green tea leaves. Sugar and maltose contents were similar or lower than those of green tea and persimmon leaves.

Free sugar (%, dry mass basis) Party Hottuynia cordata Sarurus sinensis glucose 0.56 0.59 fruit sugar 0.31 0.46 Sugar 0.05 0.09 Maltose 0.01 0.04

<1-5> Antimicrobial Activity of Fermented Extracts

In order to investigate the effect on the representative Bacillus genus and lactic acid bacteria involved in aging, among the common strains involved in fermentation of Doenjang, the growth medium of the experimental strain was used as a paper disc method using MRS medium and PDA medium for lactic acid bacteria. Measured.

The fermented extract of Eoseongcho / Sanchocho was used as a liquid sample, and solidified by pouring a basal medium (1.5% agar) into Petri dishes as a growth medium and then preparing it in a middle-layer medium (0.75% agar) prepared in a flask on a 55 ° C water bath. A certain amount of test bacteria ( Bacillus subtilis ) (medium: liquid culture bacteria = 3 ml: 30 μl) was added aseptically and mixed. 3 mL of medium broth was poured onto the base broth and evenly applied to the solidified medium, and the disc dipped with the extract was brought into close contact. 75 μl of 0.85% physiological saline was adsorbed onto the paper disc to allow the herbal extract to be diffused. The paper disks were placed on a plate medium to be in close contact with each other, and left for 1 hour in a 4 ° C. refrigerator, then incubated for 24 to 48 hours in a 37 ° C. incubator, and then the clear zone around the paper disks was examined. As a result of measuring the antimicrobial activity by paper disc, the fermented extract showed no inhibitory effect on the growth of bacterium ( Bacillus subtilis ), but the dry extract had antimicrobial activity, so the antimicrobial material of the fermented extract was lost during fermentation. In addition to having the functionality of food with antimicrobial activity, it is thought to be of great help to the quality of doenjang. Figure 2 is a photograph showing the antimicrobial activity of Echochocho and Trichophytium extract. (A) and (c) of FIG. 2 are extracts from Echochocho, and (b) and (d) are extracts of three hundred sec.

Example 2 Selection of Optimal Mixing Ratio for Doenjang and Development of Production Process

<2-1> fermented extract from Eoseongcho / Three hundred Dry extract  Manufacturing stage

The present inventors extracted the bioactive material from the fish vinegar / three hundred vine samples. This was extracted by the method described in Example 1 above. Repeated descriptions are omitted.

<2-2> Preparation and ripening step of meju using the extract

The present inventors put 10 liters (15 kg) of beans into 30 liters of Eochocho / trichophytium extract prepared in Example <2-1> and boil for 4 hours, then grab soybeans, put them in a mortar, and grind them in a square wooden case. I made five meju. The made meju was dried and fermented for several months in the shade, and then 11-13 kg of salt was put in 40 L of cold water, and the meju was washed in soaked water. The washed meju was drained, put in a jar and aged again for 2 months. At this time, the preparation and aging of the meju was used soybean Cozy powder. Specifically, the soybeans are immersed, pulverized, powdered, steamed for 1 hour with steam at 121 ° C., 0.2% inoculation of Aspergillus oryzae strain at 40 ° C., and then incubated at 25 ° C. Incubated for 48 hours at, and dried in an oven at 60 ℃ for 60 minutes to prepare a soybean Cozy powder.

<2-3> Grinding and Miso Production Process of Aged Meju

The present inventors prepared the doenjang by adding 100 ~ 300 mL per 1 kg of mejucho / three hundred sec extract while grinding the aged meju by hand. At this time, depending on the case may be added Angelica jujube, jujube, licorice extract or gorgo liquid.

Example 3 Investigation of Physicochemical Components and Hygiene of Doenjang

The prepared soybean paste was aged for 6 months or longer, and the antithrombotic activity and antioxidant activity of the soybean paste prepared with fully ripened Echo and Trichophytium extracts were examined.

First, sterilized water was added to the doenjang sample (50 g each) in a 4-fold volume, and the components of the supernatant were prepared by suspending it uniformly and centrifuging. The results of physicochemical analyzes using the supernatant of Doenjang and Doenjang containing Eochocho / Sanchocho extract are shown in Table 3.

As shown in Table 3, the pH was similarly shown as 5.4 ~ 5.9, the polyphenol content was higher than in the doenjang containing Eochocho / 300 sec extract. Therefore, it can be seen that the miso containing eoseongcho / three hundred seconds extract has a higher polyphenol content than other miso.

Physicochemical Analysis of Doenjang Kinds pH Polyphenol Content (&%) Miso with Eoseongcho / Three-Chuncho Extract 5.9 0.042 Common Miso 5.4 0.025

In addition, to examine the hygiene of the miso containing Echo / trichoola extract, each doenjang sample was plated on NA agar medium (Nutrient agar, US Diffco) to measure the total viable count, and smeared on EMB medium (Diffco, USA) E. coli test was performed.

As a result, as shown in Table 4, E. coli was not detected in the doenjang of the present invention, but the total number of viable cells showed more than 10 ⁸ cfu per 1 g sample, confirming that the normal fermentation proceeded.

Sanitation Review of Miso Kinds Total viable count (1 g sample) (cfu) Coliform water (the number of 1 g of samples) (cfu) Miso with Eoseongcho / Three-Chuncho Extract 10 to ⁸ or more Not detected Common Miso More than 10 ⁷ Not detected

< Example  4> Antioxidant Activity of Doenjang Containing Eoseongcho and Triticalis Extracts

The antioxidant activity of each of the prepared soybean paste extracts was compared by evaluating DPPH radical scavenging ability. DPPH radical scavenging activity was investigated according to known methods (Hatano et al., Chem. Pharm. Bull., 36, 2090-2097, 1988). 50 μl of soybean paste diluted to various concentrations was dispensed into 96-well plates, and then 200 μl of 200 μM DPPH (diphenyl-2-picrylhydrazyl) solution was added per well, which was reacted at 37 ° C. for 30 minutes, and then plate reader ( Absorbance at 515 nm was measured using Asys Expert-96, Asys Hitech GmbH, Austria. The radical scavenging rate of the sample was expressed by the following equation, and the final activity was expressed as a concentration representing 50% radical scavenging ability (IC ₅₀ ).

Radical scavenging ratio (%) = (absorbance of 1-sample / absorbance of control) × 100

As a result of the experiment, Doenjang containing Eochocho / Sanchocho extract was 0.23 mg / ml, and General Doenjang showed 50% radical scavenging ability (IC50) at a concentration of 0.55 mg / ml. That is, the general doenjang removes 50% of the oxides at the concentration of 550 ㎍ / ㎖, and the doenjang containing Eochocho / three hundred vinegar extract of the present invention removes 50% of the oxides at the concentration of 230 ㎍ / ㎖, It is about 2.5 times stronger. These results showed a proportional correlation with the polyphenol content of doenjang shown in Example 3.

< Example  5> Sensory Evaluation of Soybean Paste Containing Eoseongcho / Sanbaekcho Extract

The mixing ratio of the ingredients used for making doenjang was determined by using beans in a preliminary experiment and adjusting the amounts of Eoseongcho / Three-Court Fermentation Extract and Eochocho / Thirty-Four Dry Extract (see Table 5). , 15%, 20% added to the ratio of manufacturing, and then aged by the sensory test as a result of selecting the ratio that has the best taste, reflecting the preliminary experiment results, after making and ripening doenjang again, the total cell count and sensory Inspection was carried out. The preparation of miso was performed according to Example 2.

In order to develop high value-added functional miso, fermented and dried extracts of Eoseongcho and three hundred sec were added at each compounding ratio to prepare doenjang and matured them, and the sensory test did not show any significant difference.

Composition ratio of Doenjang major ingredients Ingredient / g Miso (1) Miso (2) Miso (3) A B C A B C A B C bean 100 100 100 100 100 100 100 100 100 Eoseongcho Fermented Extract 90 70 110 - - - 45 60 30 Sambaekcho Fermented Extract 90 110 70 - - - 45 60 30 Eoseongcho dried extract - - - 90 70 110 45 30 60 Three hundred seconds dried extract - - - 90 110 70 45 30 60

The sensory test for palatability of miso is 5 very good, 5 like for the color, aroma, and taste by the agent, like 4 moderately, 3 good or not. nor dislike), 2 dislike moderately, 1 dislike very much, and then expressed as the average value.

In order to derive the optimum mixing ratio of Eoseongcho / Sanbaekcho Doenjang, sensory tests were conducted according to the addition ratio of fermentation and dry extract (Table 6). In the palatability study according to the mixing ratio of Doenjang (1), A and B of Doenjang (1) showed high palatability and Doenjang (2) A, B also showed relatively high. In the miso (3), C had the highest preference.

Sensory test of miso Taste Flavor Color Miso (1) A 4.4 3.9 4.0 B 4.2 4.0 4.1 C 3.8 3.8 4.2 Miso (2) A 4.2 3.8 4.0 B 4.2 3.8 4.1 C 3.9 3.2 4.4 Miso (3) A 3.9 3.3 3.5 B 4.0 4.0 3.5 C 4.3 4.3 3.4

Example 6 Determination of Total Cell Numbers and Yeast and Mold Counts during Fermentation of Doenjang-cho and Three-Chinese Added Miso

Take 1 ml of doenjang solution and dilute it stepwise by 10-fold dilution method using physiological saline solution.The total cell number is smeared on Luria-Bertani Agar (LBA) medium and incubated for 1 day at 32 ° C. Cell number was calculated and yeast, mold number was calculated after incubation for 2 days at 32 ℃ in Potato Dextrose Agar (PDA) medium.

After preparing doenjang for each sample according to the mixing ratio of the first selected eoseongcho / three hundreds containing miso carried out in Example <1-3>, first go through the aging process for 1 month at room temperature to the eoseongcho / three hundreds extract combination ratio The antimicrobial and shelf life extension effects of the addition of these extracts were investigated by measuring changes in total cell number, yeast and mold number.
Table 7 shows the total cell numbers according to the storage period for the miso (1) to (3) of Table 5. The reason why the total cell numbers are shown in the table is that the antimicrobial activity against the bacteria can be confirmed by identifying the remaining total (active) cell numbers.

In the change of the total cell number according to the storage period, the total cell number of the red pepper paste added with the fermented extract of Eoseongcho / Sanchocho, as shown in Doenjang (1) of Table 5, was high. Compared with the results for doenjang (2), the total number of cells in doenjang (1) was generally low.

Total Cell Number Changes According to Doenjang Storage Period days Total viable cells Control Miso (1) Miso (2) Miso (3) 0 1.3 × 10 ⁷ 4.3 × 10 ⁶ 7 × 10 ⁷ 1.1 × 10 ⁶ 5 1.43 × 10 ⁷ 3.5 × 10 ⁶ 5 × 10 ⁶ 1.1 × 10 ⁶ 10 1.55 × 10 ⁷ 4.21 × 10 ⁶ 1.5 × 10 ⁸ 1.1 × 10 ⁸ 20 1.62 × 10 ⁷ 6.2 × 10 ⁶ 4.2 × 10 ⁶ 4.1 × 10 ⁷ 30 1.97 × 10 ⁷ 7.5 × 10 ⁶ 1.0 × 10 ⁹ 1.5 × 10 ⁷

* Unit: colony forming unit (CFU) / mL, control group: general doenjang

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By the above process, the present invention can be utilized in the development of a variety of high-quality fish starch / triticale processed food by the development of pre-treatment technology to reduce the unique fishy taste and aroma of eoseongcho, high-quality functional miso production technology according to the present invention In addition to the increase in income, it is expected to contribute greatly to the improvement of public health through the scientificization of traditional foods.

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1 is a process diagram summarizing the preparation steps of hot water and ethanol extraction from Hottuynia cordata and Sarurus sinensis ,

2 Hottuynia cordata And Sarurus A photo showing the antimicrobial activity of the extract of sinensis (where (a) is the fermented Hottuynia cordata (10Brix), (b) is fermented Sarurus sinensis (10Brix), and (c) is Hottuynia cordata (10Brix) and (d) is Sarurus sinensis (10Brix).

Claims (5)

Removing the water after washing the fish and 300 seconds; 100 to 150 parts by weight of three hundred seconds to 100 parts by weight of the removed eoseongcho in a jar to add sugar syrup, and repeating the operation of adding the eoseongcho and three hundred seconds and sugar syrup and laminating; Applying a sugar syrup to completely cover the fish paste and three hundred candles on the laminated upper surface; Sealing the jar and performing primary fermentation; Stabilizing the resulting foam of the primary fermentation and performing secondary fermentation; Aging and leaching the secondary fermented product at room temperature for 2 to 3 months and then filtering to prepare an extract; Adding and extracting the extract to soybeans; Inoculating the boiled soybeans with Aspergillus strain and then preparing and ripening meju; Extracting step of adding the extract to the meju while grinding the aged meju, so that the extract is 10 to 20% (w / w) of the total composition; And A method of producing doenjang using eoseongcho and three hundred seconds fermentation extract comprising the step of aging the composition to which the extract is added. delete delete delete delete

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