KR101081573B1 - Methdo for preparing soybean sauce and paste using japanese honeysuckle extract - Google Patents

Abstract

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.

Indongcho, honeysuckle, miso, soy sauce

Description

Method for manufacturing soybean paste and soy sauce using Indongcho extract {METHDO FOR PREPARING SOYBEAN SAUCE AND PASTE USING JAPANESE HONEYSUCKLE EXTRACT}

The present invention relates to a method for producing soybean paste and soy sauce using the extract of Indongcho.

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.

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.

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.

The present invention is to provide a method for producing soybean paste and soy sauce using the extract of Indongcho.

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.

The phosphorus extract may be an extract such as phosphorus.

In the step of dipping the fermented meju, the ratio of meju: bamboo salt: water may be 1: 1: 4 by weight.

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.

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.

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.

Hereinafter, the present invention will be described in detail.

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.

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.

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.

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.

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.

The fermented meju surface is washed well and dried.

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.

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.

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.

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.

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.

In addition, the soy sauce according to the present invention can be obtained by applying the separated soy sauce.

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.

Example

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.

Test Example

1. Measurement of color intensity of soy sauce

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.

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. Determination of total nitrogen content of soy sauce

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. Measurement of Physicochemical Components of Doenjang

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.

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.

TABLE 1

Kinds Polyphenol Content (%) pH Miso of the present invention 0.039 5.5 Common Miso 0.025 5.6

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. Measurement of Antioxidant Activity of Doenjang

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).

Radical scavenging rate (%) = (absorbance of 1-sample / absorbance of control)

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.

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. Sensory evaluation of miso

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.

TABLE 2

Miso of the present invention Common Miso smell 7.2 5.0 flavor 8.0 4.0

※ 10: very good; 8: good, 6: normal, 4: bad, 2: very bad

Through the results in Table 2, it can be seen that the degree of preference of miso according to the present invention.

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.

Claims (6)

Mixing phosphorus herb and water and heating to prepare a phosphorus herb 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 Crushing the separated meju to make miso; Method of producing soybean paste using Indongcho extract made. The method of claim 1, The extract of Indongcho is a method of producing doenjang using Indongcho extract, characterized in that the extract such as phosphorus. The method of claim 1, In the step of immersing the fermented meju, the ratio of meju: bamboo salt: water is 1: 1: 4 based on the weight of the method of producing doenjang using Indongcho extract. Mixing phosphorus herb and water and heating to prepare a phosphorus herb 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 Preparing soy sauce by decoupling the separated soy sauce as in a conventional soy sauce preparation method; Soy sauce production method using Indongcho extract, characterized in that consisting of. 5. The method of claim 4, Said Inchocho extract is a method of producing soy sauce using Indongcho extract, characterized in that the extract such as phosphorus. 5. The method of claim 4, In the step of dipping the fermented meju, the method of producing soy sauce using Indongcho extract, characterized in that the ratio of meju: bamboo salt: water is 1: 1: 4 by weight.