KR101081573B1 - Methdo for preparing soybean sauce and paste using japanese honeysuckle extract - Google Patents
Methdo for preparing soybean sauce and paste using japanese honeysuckle extract Download PDFInfo
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- KR101081573B1 KR101081573B1 KR1020090029907A KR20090029907A KR101081573B1 KR 101081573 B1 KR101081573 B1 KR 101081573B1 KR 1020090029907 A KR1020090029907 A KR 1020090029907A KR 20090029907 A KR20090029907 A KR 20090029907A KR 101081573 B1 KR101081573 B1 KR 101081573B1
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- South Korea
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- meju
- extract
- soy sauce
- phosphorus
- indongcho
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
본 발명은 인동초와 물을 혼합하고 가열하여 인동초 추출액을 제조하는 단계; 상기 인동초 추출액 100 중량부에 콩 1 내지 40 중량부를 첨가하고 가열하여 콩을 삶는 단계; 상기 삶은 콩을 이용하여 메주를 제조하는 단계; 상기 메주를 통상의 메주와 동일한 조건에서 발효시키는 단계; 상기 발효된 메주를 세척 및 건조시키는 단계; 죽염과 물을 1:3~10의 중량비로 혼합하여 장독에 넣고 상기 장독에 상기 발효 메주를 담그는 단계; 상기 죽염물과 메주가 들어 있는 장독을 30 내지 90일 동안 숙성시키는 단계; 상기 숙성 단계를 거친 장독에서 고형 물질인 메주 액체 물질인 간장을 분리하는 단계; 및 상기 분리된 메주를 으깨어 된장 및 간장을 만드는 단계를 포함하는 인동초 추출액을 이용한 된장 및 간장의 제조방법을 제공한다.The present invention comprises the steps of mixing the phosphorus candle and water to prepare a phosphorus candle extract; Adding 1 to 40 parts by weight of beans to 100 parts by weight of the phosphorus herb extract and heating to boil the beans; Preparing meju using the boiled beans; Fermenting the meju under the same conditions as conventional meju; Washing and drying the fermented meju; Mixing bamboo salt and water in a weight ratio of 1: 3 to 10, and putting the fermented meju into the poison; Aging the poison containing the bamboo salt and meju for 30 to 90 days; Separating soy sauce, which is a meju liquid substance, which is a solid substance, from the long poison that has been aged; And it provides a method for producing soybean and soy sauce using the extract of Indongcho containing the step of crushing the separated meju soybean and soy sauce.
인동초, 인동덩굴, 된장, 간장 Indongcho, honeysuckle, miso, soy sauce
Description
본 발명은 인동초 추출액을 이용한 된장 및 간장의 제조방법에 관한 것이다. The present invention relates to a method for producing soybean paste and soy sauce using the extract of Indongcho.
인동초는 인동과에 속하는 사철푸른딸기나무로서 인동화(꽃)와 인동등(뿌리 및 줄기 부분)으로 이루어진다. 상기 인동초에는 루리세린, 플라보노이드, 탄닌, 알카로이드, 이소시톨, 사포닌, 로리세린 및 루테올린 성분이 함유되어 있다. 인동초의 꽃은 맹장염, 간염 및 장염 치료 효과가 있고 인동초의 잎은 항염 및 해독작용이 우수한 것으로 알려져 있다. 한방에서는 질병 치료제로 이용되어 왔으나 최근에는 각종 기능성 물질이 함유 되어 있다는 사실이 밝혀지면서 기능성 음료로서도 그 중요성이 증가 하고 있다. 상기 인동초는 주로 추출액 상태로 이용된다.Indongcho is the evergreen blueberry tree belonging to the Indong family. It consists of hwahwahwa (flower) and dongdong lamp (root and stem). The phosphorus herb contains leucine, flavonoids, tannins, alkaloids, isocitol, saponins, loriserine and luteolin components. Indongcho flowers are known to be effective in treating appendicitis, hepatitis and enteritis, and the leaves of Indongcho are known to have excellent anti-inflammatory and detoxification effects. It has been used as a medicine for the treatment of diseases in Korea, but recently it has been found that it contains a variety of functional materials, its importance is also increasing as a functional beverage. The indongcho is mainly used in the state of extract.
죽염은 위장을 튼튼히 하며 염증질환을 치료하는 약리작용이 있다. 즉 인체의 생리기능을 강화시키고 체질을 개선시키면서 염증질환을 치유하는 작용을 하게 된다. 따라서 이러한 죽염은 음식물 제조시 많이 이용되고 있다.Bamboo salt is a pharmacological action to strengthen the stomach and inflammatory diseases. In other words, to strengthen the physiological function of the human body and improve the constitution will work to heal inflammatory diseases. Therefore, this bamboo salt is widely used in food production.
된장과 간장은 콩을 원료로 메주를 제조하고 이를 소금물에 띄워 일정시간 숙성 및 발효시켜서 제조되는 것으로서, 우리 식단의 필수적인 먹거리이다. 된장과 간장에는 필수아미노산과 지방이 풍부할 뿐만 아니라, 항암 효과, 고혈압 예방, 간기능 강화, 항산화 효과, 해독 작용 등의 다양한 효과가 있는 것으로 알려져 있다. 이러한 된장과 간장의 기능을 더욱 향상시키기 위한 노력이 계속되고 있다.Doenjang and soy sauce is made by making soju with soybeans as a raw material, and then fermenting it in salt water to ripen and ferment for a certain time. Doenjang and soy sauce is not only rich in essential amino acids and fats, but is known to have various effects such as anticancer effect, hypertension prevention, strengthening liver function, antioxidant effect, detoxification effect. Efforts have been made to further improve the function of these miso and soy sauce.
본 발명은 인동초 추출액을 이용한 된장 및 간장의 제조방법을 제공하기 위한 것이다. The present invention is to provide a method for producing soybean paste and soy sauce using the extract of Indongcho.
본 발명의 일 측면에 따르면, 본 발명은 인동초와 물을 혼합하고 가열하여 인동초 추출액을 제조하는 단계; 상기 인동초 추출액 100 중량부에 콩 1 내지 40 중량부를 첨가하고 가열하여 콩을 삶는 단계; 상기 삶은 콩을 이용하여 메주를 제조하는 단계; 상기 메주를 통상의 메주와 동일한 조건에서 발효시키는 단계; 상기 발효된 메주를 세척 및 건조시키는 단계; 죽염과 물을 1: 3~10의 중량비로 혼합하여 장독에 넣고 상기 장독에 상기 발효 메주를 담그는 단계; 상기 죽염물과 메주가 들어 있는 장독을 30 내지 90일 동안 숙성시키는 단계; 상기 숙성 단계를 거친 장독에서 고형 물질인 메주 액체 물질인 간장을 분리하는 단계; 및 상기 분리된 메주 를 으깨어 된장을 만드는 단계를 포함하여 이루어지는 인동초 추출물을 이용한 된장의 제조방법을 제공한다.According to an aspect of the present invention, the present invention comprises the steps of mixing the phosphorus candle and water to prepare a phosphorus candle extract; Adding 1 to 40 parts by weight of beans to 100 parts by weight of the phosphorus herb extract and heating to boil the beans; Preparing meju using the boiled beans; Fermenting the meju under the same conditions as conventional meju; Washing and drying the fermented meju; Mixing bamboo salt and water in a weight ratio of 1 to 3 to 10, and placing the fermented meju in the poison; Aging the poison containing the bamboo salt and meju for 30 to 90 days; Separating soy sauce, which is a meju liquid substance, which is a solid substance, from the long poison that has been aged; And it provides a method for producing doenjang using Indongcho extract comprising the step of crushing the separated meju mash.
상기 인동초 추출액은 인동등 추출액일 수 있다.The phosphorus extract may be an extract such as phosphorus.
상기 발효 메주를 담그는 단계에서, 메주: 죽염: 물의 비율은 중량 기준으로 1: 1: 4일 수 있다.In the step of dipping the fermented meju, the ratio of meju: bamboo salt: water may be 1: 1: 4 by weight.
본 발명의 다른 측면에서, 본 발명은 인동초와 물을 혼합하고 가열하여 인동초 추출액을 제조하는 단계; 상기 인동초 추출액 100 중량부에 콩 1 내지 40 중량부를 첨가하고 가열하여 콩을 삶는 단계; 상기 삶은 콩을 이용하여 메주를 제조하는 단계; 상기 메주를 통상의 메주와 동일한 조건에서 발효시키는 단계; 상기 발효된 메주를 세척 및 건조시키는 단계; 죽염과 물을 1: 3~10의 중량비로 혼합하여 장독에 넣고 상기 장독에 상기 발효 메주를 담그는 단계; 상기 죽염물과 메주가 들어 있는 장독을 30 내지 90일 동안 숙성시키는 단계; 상기 숙성 단계를 거친 장독에서 고형 물질인 메주 액체 물질인 간장을 분리하는 단계; 및 상기 분리된 간장을 통상의 간장 제조방법과 같이 달이기를 하여 간장을 제조하는 단계로 이루어지는 것을 특징으로 하는 인동초 추출물을 이용한 간장의 제조방법을 제공한다.In another aspect of the present invention, the present invention comprises the steps of mixing the phosphorus and water and preparing a phosphorus candle extract; Adding 1 to 40 parts by weight of beans to 100 parts by weight of the phosphorus herb extract and heating to boil the beans; Preparing meju using the boiled beans; Fermenting the meju under the same conditions as conventional meju; Washing and drying the fermented meju; Mixing bamboo salt and water in a weight ratio of 1 to 3 to 10, and placing the fermented meju in the poison; Aging the poison containing the bamboo salt and meju for 30 to 90 days; Separating soy sauce, which is a meju liquid substance, which is a solid substance, from the long poison that has been aged; And it provides a method for producing soy sauce using the extract of Indongcho characterized in that the step of preparing the soy sauce by decoupling the separated soy sauce as in the conventional soy sauce production method.
본 발명에 따른 인동초 추출액을 이용하여 제조된 간장 및 된장은 폴리페놀 함량이 높고, 항산화 활성이 우수하여 인체 내의 독성을 해독하고 면역력을 증가시키며, 위궤양, 십이지장궤양 등의 질환 예방에 효과가 있다. 따라서, 콜레스테롤 생성 억제, 항종양성 및 항산화성, 방사능 물질제거 기능 등의 생리활성을 가지는 기능성 식품으로서의 효과가 있다. 또한, 인동초 추출물을 사용함으로써 간장에 부유물이 생성되지 않으며 악취의 성분을 억제하는 효과가 있다. 따라서 본 발명의 간장 및 된장은 국물용은 물론 나물 무침용, 구이나 조림 등 어떤 조리법에도 잘 어울리고 관능 평가 면에서도 우수한 효과를 나타낸다.Soy sauce and soybean paste prepared using Indongcho extract according to the present invention has a high polyphenol content, has excellent antioxidant activity, detoxifies toxicity in the human body, increases immunity, and is effective in preventing diseases such as gastric ulcer and duodenal ulcer. Therefore, there is an effect as a functional food having a physiological activity such as cholesterol production suppression, anti-tumor and antioxidant, radioactive substance removal function. In addition, by using the extract of Indongcho it does not produce a float in the liver and has the effect of suppressing the components of the odor. Therefore, the soy sauce and miso of the present invention is well suited for any recipe, such as for soup, seasoning, roasting or stew, and shows excellent effects in terms of sensory evaluation.
본 발명은, 인동초 추출액을 제조하는 단계; 콩을 삶는 단계; 메주를 제조하는 단계; 메주를 발효하는 단계; 상기 발효된 메주를 세척하고 건조하는 단계; 죽염물이 들어 있는 장독에 상기 발효 메주를 담그는 단계; 숙성하는 단계; 메주와 간장을 분리하는 단계; 된장 및 간장을 제조하는 단계로 이루어진다.The present invention comprises the steps of preparing a phosphorus extract; Boiling beans; Preparing meju; Fermenting meju; Washing and drying the fermented meju; Dipping the fermented meju in the poison containing bamboo salt; Aging step; Separating meju and soy sauce; It consists of preparing soybean paste and soy sauce.
이하에서, 본 발명에 대하여 상세히 설명하기로 한다.Hereinafter, the present invention will be described in detail.
인동초 추출액은 인동초와 물을 혼합하고 가열하여 제조한다. 상기 인동초는 꽃, 잎 및 줄기가 모두 사용될 수 있으나, 인동등(잎 및 줄기)을 사용하는 것이 바람직하다. 인동초 추출액은 통상의 방법에 의하여 인동초와 물을 혼합하고 가열하여 제조한다. 구체적으로, 음력 11월에 채취하여 수분 14%(건량 기준) 정도 함유되도록 인동등을 건조시킨 다음, 물에 인동초를 넣고 끓인다. 물의 양이 절반 정도로 줄어들면 끓이는 것을 중지하고 냉각시켜서 인동초 추출액을 얻는다. 물 60 ℓ에 건조시킨 인동초 6 kg을 넣고 물의 양이 40 ℓ가 되게 4시간 끓인 후 6시간 정도 방치 하여 냉각시키는 것이 바람직하다. 너무 오랜 시간 동안 끓이면 인동액 추출액의 맛이 너무 강하여 바람직하지 않다.Indongcho extract is prepared by mixing and heating Indongcho and water. The indongcho may be used both flowers, leaves and stems, it is preferable to use a copper lamp (leaves and stems). Phosphorous candle extract is prepared by mixing and heating phosphorus candle and water by a conventional method. Specifically, the extract is collected in November of the lunar calendar and dried phosphorus lamp so as to contain about 14% moisture (dry basis), and then boil the phosphorus candle in water. If the amount of water is reduced by half, stop boiling and allow it to cool to obtain Indongcho extract. It is preferable to add 6 kg of dried phosphorus vinegar to 60 L of water, boil it for 4 hours so that the amount of water is 40 L, and then leave it to cool for about 6 hours. If it boils for too long, the taste of the phosphorus extract is too strong to be desirable.
다음으로, 콩을 삶는 단계이다. 상기 콩은 공지된 여러가지 종류의 것이 모두 사용될 수 있으나, 특히 서목태(쥐눈이콩)가 바람직하다. 먼저, 콩을 물에 담근 후 실온에서 충분히 불린 후에 건져낸다. 그 다음 앞서 제조한 인동초 추출액에 불린 콩을 넣고 가열한다. 인동초 추출액에 콩을 넣고 처음에는 약불로 가열하기 시작하다가 점점 불의 세기를 증가시켜서 센불에서 콩을 삶는다. 콩이 다 삶아지면 불의 세기를 다시 약하게 조절한다. 콩이 완전히 익고 물이 전부 없어질 때까지 천천히 기다린다. 물이 거의 없도록 완전히 깨지어 으스러질 정도가 될 때까지 콩을 삶는다. 이는 공지의 방법이다. 이외에도 콩을 삶을 때 이용되는 여러가지 방법들이 적용될 수 있다. 또한, 인동초 추출액 100 중량부에 콩 1 내지 40 중량부를 첨가하는 것이 바람직하다. Next, boil the beans. The soybeans can be used all the various kinds of known, especially Seomoktae (rat eye) is preferred. First, soybeans are soaked in water and soaked at room temperature before being taken out. Then, put the soybeans called Indongcho extract prepared above and heat. Put beans in Indongcho extract and start heating on low heat first, then increase the intensity of the fire and boil the beans on high heat. When the beans are boiled, the fire's intensity is reduced again. Wait slowly until the beans are fully cooked and all the water is gone. Boil the beans until they are completely crushed and shattered with little water. This is a known method. There are many other methods that can be used to boil beans. In addition, it is preferable to add 1-40 weight part of beans to 100 weight part of phosphorus extract.
바시러스 서브틸리스의 활성화를 위해서는 콩과 인동초 추출액의 비율이 중요하다. 콩의 함량이 상기 범위인 경우, 콩이 잘 물러서 미생물(바실러스 균체)의 공간 확보 및 미생물의 번식율을 높아지는 효과가 있다. 또한, 바시러스 서브틸리스 생장의 최적 pH 범위인 4.0-6.0을 유지하기가 쉽고, 미생물의 발효가 활발해진다.For the activation of Bacillus subtilis, the ratio of soybean and Indongcho extract is important. When the content of soybean is in the above range, soybeans are well receded to secure a space of microorganisms (Bacillus cells) and increase the reproduction rate of microorganisms. In addition, it is easy to maintain 4.0-6.0, the optimum pH range of Bacillus subtilis growth, and the fermentation of microorganisms becomes active.
콩 삶기가 완료되면, 통상의 방법을 이용하여 삶은 콩으로 메주를 제조한다. 구체적으로, 삶은 콩을 으깬 후 목침 모양으로 메주 형태를 만든다.When the boil is completed, the meju is made from the boiled beans using conventional methods. Specifically, mash the boiled beans and make meju shape in the shape of a needle.
상기 메주를 통상의 메주와 동일한 조건에서 발효시킨다. 일반적으로 메주 발효는, 메주를 볏짚(Bacillus속 세균이 잘 번식하도록 농약을 사용한 적이 없는 볏짚을 이용함)으로 묶은 다음 약 1-2 개월 동안 자연발효하거나 30-35℃에서 발효하는 방법을 이용한다. The meju is fermented under the same conditions as conventional meju. In general, meju fermentation is a method of tying meju with rice straw (using rice straw that has never used pesticides for bacteria of the genus Bacillus) to ferment for about 1-2 months or fermenting at 30-35 ° C.
상기 발효된 메주 표면을 잘 씻어서 건조시킨다.The fermented meju surface is washed well and dried.
그 다음은 장독에 메주를 담그는 단계이다. 죽염과 물을 1: 3~10의 중량비로 혼합하여 장독에 넣고 상기 장독에 상기 발효 메주를 담근다. 일반적으로 메주를 담글 때 일반 소금물을 사용하지만, 본 발명에서는 죽염물을 사용하였다. 죽염과 물을 1: 3~10의 중량비로 혼합하여 죽염물을 제조하였다. 이는 메주와 된장의 염도를 고려한 최적의 비율이다. 또한, 장독 내 불순물을 제거 및 탈취 효능향상을 위해 장독에 참숯을 더 넣을 수 있다.The next step is to dip the meju into the poison. Bamboo salt and water are mixed at a weight ratio of 1 to 3 to 10 and put in fermented meju. Generally, general brine is used to soak meju, but bamboo salt was used in the present invention. Bamboo salt was prepared by mixing bamboo salt with water at a weight ratio of 1: 3 to 10. This is the optimal ratio considering the salinity of meju and miso. In addition, in order to remove the impurities in the poison and improve the deodorizing efficacy can be added to the charcoal in the poison.
상기 발효 메주를 담그는 단계에서, 메주: 죽염: 물의 비율은 중량 기준으로 1: 1: 4인 것이 바람직하다. 이는 메주와 된장의 염도를 고려한 최적의 비율이다. In the step of dipping the fermented meju, the ratio of meju: bamboo salt: water is preferably 1: 1: 4 by weight. This is the optimal ratio considering the salinity of meju and miso.
상기 죽염물과 메주가 들어 있는 장독은 30 내지 90일 동안의 숙성과정을 거친다. 상기 장독을 바람이 잘 통하고 햇빛이 잘 드는 곳에 두면 숙성이 더욱 잘 일어난다. Jang venom containing the bamboo salt and meju is aged for 30 to 90 days. If the poison is well-ventilated and well-ventilated place, ripening occurs more well.
상기 숙성 단계를 거친 장독에서 고형 물질인 메주와 액체 물질인 간장을 각각 분리한다. 이러한 분리는 통상의 메주/간장 분리 과정을 이용하여 수행된다. The mesothol which is a solid substance and the soy sauce which is a liquid substance are separated from the long poison through the aging step. This separation is carried out using conventional meju / soy sauce separation procedures.
분리된 메주를 으깨어 된장을 제조한다. 이러한 된장의 제조는 통상적으로 된장을 만드는 방법을 이용하여 수행한다. 예를 들면, 으깬 메주에 쌀로 만든 풀 및 소금을 첨가하여 된장을 제조할 수 있다. 메주, 쌀풀 및 소금의 배합비율은 일반적인 된장제조방법에 의한다.Mash the separated meju to prepare miso. The production of such doenjang is usually carried out using a method of making doenjang. For example, miso may be prepared by adding rice paste and salt to mashed meju. The mixing ratio of meju, rice paste and salt is based on the general method of making doenjang.
또한, 분리된 간장을 달이면 본 발명에 따른 간장을 얻을 수 있다.In addition, the soy sauce according to the present invention can be obtained by applying the separated soy sauce.
이하 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 하기 실시예는 본 발명의 예시 목적을 위한 것이며, 첨부된 특허청구범위에 따른 본 발명의 보호범위를 제한하고자 하는 것은 아니다.Through the following examples will be described the present invention in more detail. The following examples are for illustrative purposes of the invention and are not intended to limit the protection scope of the invention in accordance with the appended claims.
실시예Example
음력 11월에 채취하여 수분이 14% 함유된(건량 기준) 건조 인동등 6 kg과 물 60L를 혼합하고 100℃에서 물의 양이 절반으로 줄어들 때 까지 약 4 시간 동안 가열하고 6 시간 동안 냉각시켜서 인동초 추출액을 제조하고 상기 인동초 추출액 100 중량부에 서리태 20 중량부를 첨가하고 가열하여 서리태를 삶은 다음, 상기 삶은 서리태를 으깬 후 목침 모양으로 메주 형태를 만들었다. 이 메주를 볏짚으로 묶은 다음 35℃에서 30일 동안 발효시켰고, 발효 메주를 세척하고 건조하였다. 그 다음, 메주: 죽염: 물의 비율을 1: 1: 4로 하여 혼합하여 장독에 넣고 90일 동안 숙성시킨 후 간장을 분리하였다. 상기 분리된 메주는 으깨어서 된장을 만들었고 분리된 간장은 달였다.6 kg of dry copper lamp containing 14% moisture (dry basis) and 60 liters of water mixed in the lunar calendar and heated for about 4 hours and cooled for 6 hours until the amount of water is reduced to half at 100 ℃ An extract was prepared and 20 parts by weight of seotaetae was added to 100 parts by weight of the Indongcho extract and heated to boil frost, and then the boiled seotae was crushed to form a meju form in the shape of a needle. The meju was tied with rice straw and then fermented at 35 ° C. for 30 days, and the fermented meju was washed and dried. Thereafter, the ratio of meju: bamboo salt: water was mixed at a ratio of 1: 1: 4, placed in the intestine, aged for 90 days, and the liver was separated. The separated meju was crushed to make miso and the separated soy sauce was decoction.
시험예 Test Example
1. 간장의 색강도의 측정1. Measurement of color intensity of soy sauce
실시예에서 제조된 간장과 시중에서 구입한 조선 간장의 갈색도는, 시료액을 멸균증류수로 100배 희석하여 스펙트로미터(Spectro photometer CM-3500d Minolta, Japan)로 420 nm에서 흡광도를 측정하였다. The brownness of the soy sauce prepared in Example and the commercially purchased soy sauce was diluted 100 times with sterile distilled water, and the absorbance was measured at 420 nm with a Spectro photometer CM-3500d Minolta, Japan.
그 결과 실시예의 간장의 색강도는 2.740, 일반 조선 간장은 0.32로 나타나, 본 발명에 따른 간장의 색강도가 약 8배 더 진함을 알 수 있다. 일반적으로, 간장의 색강도가 증가할수록 항산화 효과가 증가한다고 알려져 있다. 본 발명의 색강도가 일반 조선간장보다 높은 것으로 보아 본 발명에 따른 간장은 항산화 효과가 높다는 것을 알 수 있다.As a result, the color strength of the soy sauce of the embodiment is 2.740, general shipbuilding soy sauce is 0.32, it can be seen that the color strength of the soy sauce according to the present invention is about 8 times darker. In general, it is known that the antioxidant effect increases as the color intensity of the liver increases. It can be seen that the color strength of the present invention is higher than that of general soy sauce, soy sauce according to the present invention has a high antioxidant effect.
2. 간장의 총질소 함량 측정2. Determination of total nitrogen content of soy sauce
실시예에 따라 제조된 간장과 시중에서 구입한 조선 간장의 총질소 함량은 Kjeldahl 법에 의해 측정하였다. 그 결과 실시예의 간장의 총질소 함량은 3.12%, 일반 조선 간장은 1.21%로서 실시예의 간장의 총질소 함량이 일반 조선 간장 보다 약 2.5배 높았다. 이를 통해서 본 발명에 따른 간장의 단백질 함량이 매우 높음을 알 수 있다.The total nitrogen content of soy sauce prepared according to the embodiment and Chosun soy sauce purchased commercially was measured by the Kjeldahl method. As a result, the total nitrogen content of the soy sauce of the example was 3.12%, the general soy sauce of the soy sauce was 1.21%, and the total nitrogen content of the soy sauce of the example was about 2.5 times higher than that of the general soy sauce. Through this it can be seen that the protein content of the soy according to the present invention is very high.
3. 된장의 이화학적 성분 측정3. Measurement of Physicochemical Components of Doenjang
실시예에 따라 제조된 된장을 2개월 숙성시켰다. 실시예에 따라 제조된 된장과 인동초 및 죽염을 이용하지 않고 제조된 일반 된장 각각 50 g에 멸균증류수를 4배 부피로 첨가하고, 이를 균일하게 현탁한 후 원심분리하여 상등액의 성분을 제조 하였다. 본 발명에 따른 된장과 일반된장의 상등액을 이용한 이화학적 분석을 수행하여 그 결과를 표 1에 나타내었다. Doenjang prepared according to the Example was aged for 2 months. Sterilized distilled water was added to a volume of 4 times to 50 g of doenjang, indongcho and bamboo shoots prepared according to the examples, and each of them was uniformly suspended and centrifuged to prepare components of the supernatant. Physicochemical analysis was performed using the supernatant of doenjang and general doenjang according to the present invention and the results are shown in Table 1.
폴리페놀 함량은 Folin-Denis 법(Dewanto, V., Wu, X., & Liu, R. H. (2002b). Processed sweet corn has higher antioxidant activity. Journal of Agricultural and Food Chemistry, 50, 4959-4964.)에 준하여 측정하였다.Polyphenol content was determined by Folin-Denis method (Dewanto, V., Wu, X., & Liu, RH (2002b) .Processed sweet corn has higher antioxidant activity.J ournal of Agricultural and Food Chemistry , 50, 4959-4964.) It measured according to.
[표 1]TABLE 1
상기 표 1에 나타난 바와 같이, pH는 5.5~5.6으로 유사하게 나타났으며, 폴리페놀 함량은 본 발명의 된장이 높게 나타났다. 폴리페놀은 생리활성 물질로 알려져 있는데, 본 발명에 따른 된장에서 폴리페놀의 함량이 높게 나타난 것으로 보아, 본 발명의 된장은 생리 활성이 높다고 여겨진다.As shown in Table 1, the pH was found to be similar to 5.5 ~ 5.6, the polyphenol content was high in the miso of the present invention. Polyphenols are known as physiologically active substances, and since the content of polyphenols is high in doenjang according to the present invention, the miso of the present invention is considered to have high physiological activity.
4. 된장의 항산화 활성 측정4. Measurement of Antioxidant Activity of Doenjang
실시예에 따라 제조된 된장과 일반 되장 추출물의 항산화능을 DPPH 라디칼 소거능을 평가하여 비교하였다. DPPH 라디칼 소거 활성은 공지된 방법에 따라 조사하였다(Hatano et al., Chem. Pharm. Bull., 36, 2090-2097, 1988). 다양한 농도별로 희석한 된장 시료를 96-웰 플레이트에 50 ㎕씩 분주한 다음 웰 당 200 μM DPPH(1,1-diphenyl-2-picrylhydrazyl) 용액 200 ㎕를 첨가하고, 이를 37℃에서 30 분간 반응시킨 후 플레이트 리더(Asys Expert-96, Asys Hitech GmbH, Austria)를 이용하여 515 nm에서의 흡광도를 측정하였다. 시료의 라디칼 소거율은 다음의 식으로 표시하였으며, 최종 활성은 50% 라디컬 소거능(IC50)을 나타내는 농도로 나타내었다.Antioxidant activity of Doenjang and general Doenjang extract prepared according to the Examples 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 at various concentrations was dispensed into 96-well plates, and then 200 μl of 200 μM DPPH (1,1-diphenyl-2-picrylhydrazyl) solution was added per well, which was reacted at 37 ° C. for 30 minutes. The absorbance at 515 nm was measured using a plate reader (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 (IC50).
라디칼 소거율(%)=(1-시료의 흡광도/대조구의 흡광도)Radical scavenging rate (%) = (absorbance of 1-sample / absorbance of control)
실험 결과, 본 발명에 따른 된장은 0.23 mg/㎖, 일반 된장은 0.55 mg/㎖, 농도에서 50% 라디컬 소거능(IC50)을 나타내었다. 즉, 통상 비타민 C의 경우 10~20 ㎍/㎖의 농도에서 산화물질 50%를 제거하는 데(IC50), 일반 된장은 550 ㎍/㎖의 농도에서 산화물질 50%를 제거하고, 본 발명에 따른 된장의 경우 230 ㎍/㎖의 농도에서 산화물질 50%를 제거하므로, 본 발명에 따른 된장의 항산화 활성이 매우 높은 것을 알 수 있다. 이러한 결과는 실험예 3에서 나타난 본 발명 된장의 폴리페놀 함량이 높은 것과 관계가 있는 것으로 여겨진다.As a result, the doenjang according to the present invention exhibited 0.23 mg / ml, normal doenjang 0.55 mg / ml, and 50% radical scavenging ability (IC50) at the concentration. That is, in the case of vitamin C, 50% of the oxides are removed at a concentration of 10-20 μg / ml (IC50), and the general doenjang removes 50% of the oxides at a concentration of 550 μg / ml, and according to the present invention. In the case of doenjang, 50% of the oxides are removed at a concentration of 230 ㎍ / ㎖, it can be seen that the antioxidant activity of the doenjang according to the present invention is very high. These results are considered to be related to the high polyphenol content of the present doenjang shown in Experimental Example 3.
따라서, 본 발명에 따른 된장은 간장을 만들고난 부수적인 것이나 항산화 활성이 매우 우수하므로 항암 효과, 간기능 강화, 노인성 치매예방, 다이어트 등에 효과가 있다. Therefore, the doenjang according to the present invention is an ancillary or antioxidative activity of making soy sauce is very effective anti-cancer effect, liver function enhancement, prevention of senile dementia, diet and the like.
5. 된장의 관능 평가5. Sensory evaluation of miso
상기 실시예에 따라 제조된 된장과 일반 된장을 가지고 20명의 패널을 대상 으로 관능 검사를 실시하여, 그 결과를 하기 표 2에 나타내었다. Sensory tests were performed on 20 panels of miso and general miso prepared according to the above examples, and the results are shown in Table 2 below.
[표 2] TABLE 2
※ 10 : 매우 좋음; 8 : 좋음, 6 : 보통, 4 : 나쁨, 2 : 아주 나쁨※ 10: very good; 8: good, 6: normal, 4: bad, 2: very bad
상기 표 2의 결과를 통하여, 본 발명에 따른 된장의 기호도가 우수한 것을 알 수 있다.Through the results in Table 2, it can be seen that the degree of preference of miso according to the present invention.
본 발명의 단순한 변형 내지 변경은 이 분야의 통상의 지식을 가진 자에 의하여 용이하게 실시될 수 있으며, 이러한 변형이나 변경은 모두 본 발명의 영역에 포함되는 것으로 볼 수 있다. Simple modifications and variations of the present invention can be easily made by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.
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