KR101255594B1 - Method for producing instant tumeric soybean paste soup with enhanced antioxidant activity and instant tumeric soybean paste soup produced by the same method - Google Patents

Abstract

PURPOSE: A manufacturing method of instant curcumae longae rhizoma bean paste soup is provided to minimize an unpleasant smell of bean paste soup and to contain nutritious ingredients by adding curcumae longae rhizoma bean. CONSTITUTION: A manufacturing method of instant curcumae longae rhizoma bean paste comprises the following steps: adding 2-4 wt% of chopped garlic, 2-4 wt% of anchovy powder, and 0.5-1.5 wt% of sea tangle powder to 400-600 wt% of water, boiling the ingredients for 1-3 minutes, adding 30-40 wt% of bean paste and 0.4-0.6 wt% of curcumae longae rhizoma powder, and boiling the mixed ingredients for 1-3 minutes; manufacturing bean paste soup by adding 4-6 wt% of spring onions, 10-20 wt% of onions, and 2-4 wt% of peppers to the boiled mixture in the previous step, and boiling the mixed soup for 2-5 minutes; and separating the soup and the ingredients from the bean paste soup, freeze-drying the soup and the ingredients respectively at -40 to 60 deg. C and 4-6 mmTorr for 6-8 days. [Reference numerals] (AA) Bean paste powder with 0% of curcumae longae rhizoma; (BB) Bean paste powder with 0.1% of curcumae longae rhizoma; (CC) Bean paste powder with 0.2% of curcumae longae rhizoma; (DD) Bean paste powder with 0.3% of curcumae longae rhizoma;

Description

Method for producing instant tumeric soybean paste soup prepared with the above method and instant tumeric soybean paste soup with enhanced antioxidant activity and instant tumeric soybean paste soup produced by the same method}

The present invention comprises the steps of (a) putting chopped garlic, anchovy powder and kelp powder into water and boiling, and further adding doenjang and turmeric powder material to boil; (b) putting the ingredients of step (a) and putting leek, onions and peppers in boiling water to produce boiled miso soup; And (c) separating the dry matter and the broth from the prepared miso soup of step (b), and then lyophilizing each of them to prepare the instant turmeric miso soup with enhanced antioxidant activity. It provides instant turmeric miso soup prepared with.

In recent years, with the development of the industry and the changes of the times, there is an increasing tendency to pursue the simplification of dietary life in an effort to reduce household labor caused by double income. Therefore, the preference for food that can be cooked easily and with short time and less effort than food that has to be cooked for a lot of time and effort is also increasing, and instant foods are overflowing. Compared to Western cuisine, Korean dishes have been developed with moist heat recipes such as soup and soup. For this reason, most of the ready-to-eat foods are made up of local products such as seaweed soup, miso soup, bog soup and yukjangjang.

Soybean paste is a fermented soybean, rice, barley, wheat, or skim soybean as its main raw material. It is a representative semi-solid soybean fermented food widely used as a country or seasoning is known to exhibit a variety of biological activities. However, these types of miso are also increasingly favored, along with the recent diet, which can be easily and conveniently cooked, and in which the discomfort specific to miso is reduced compared to conventional miso such as white miso.

In addition, as the functional substances such as antioxidant, antimutagenicity, thrombolytic activity, thrombus aggregation, isoflavone, etc. are known in doenjang, doenjang is recognized as a well-being food worldwide. Therefore, in recent years, instant foods that can be easily boiled and mixed with water at home or outdoors have been developed, leading the popularization and globalization of miso soup, but the manufacturing method is extremely limited.

Turmeric refers to the root of Curcuma longa Linne in Korea, dried or steamed after removing the bark, and in Japan the root stem of turmeric. The shape of turmeric leaves is long oval like pacho or kanna, and it grows in two stems and grows up to 1 to 1.5 m. The root is like ginger and blooms in late summer.

Korea has been cultivated mainly on the southern coast of Jeju Island, except the northern mountainous areas, since the successful cultivation of Ulum in Jindo. There are about 50 kinds of turmeric in the world. In Korea, only cultivation of autumn turmeric is cultivated and seeding is done in late spring (early April to late). The planting is done in such a way that no chemical fertilizer is used.

Ulum has been recorded in ancient books such as herbal herb and Dongbobogam. 'Ulgeum promotes detoxification of the liver and has excellent bile secretion and bleeding.' It is recorded as a coloring substance in the Assyrian botanical gardens recorded around 600 BC, and has been used for dyeing and coloring silk and cotton since ancient times in India, Southeast Asia, and China.

In particular, curcumin, a diketone compound among the major components of turmeric, is known to have excellent anticancer effects, and is also known to have antitumor, antioxidant, antiamyloid and anti-inflammatory effects.

Korean Unexamined Patent Publication No. 2009-0024481 discloses a method of manufacturing cabbage ung miso soup, but is different from the method of manufacturing instant turmeric miso soup of the present invention.

The present invention is derived from the above requirements, the object of the present invention is to add an appropriate amount of turmeric in the production of miso soup to not only contain the nutritional components of turmeric, but also to minimize the unpleasant smell peculiar to the miso soup Soybean paste soup with excellent quality with improved flavor and enhanced antioxidant activity as well as improved flavor compared to conventional instant miso soup, by blending and cooking ingredients to make the savory taste of miso soup and easy to cook and eat. To provide.

In order to solve the above problems, the present invention comprises the steps of (a) putting minced garlic, anchovy powder and kelp powder in water and boiling, and further adding the doenjang and turmeric powder material to boil; (b) putting the ingredients of step (a) and putting leek, onions and peppers in boiling water to produce boiled miso soup; And (c) separating the dry matter and the broth from the prepared miso soup of step (b), and providing a method of producing instant turmeric miso soup, comprising the step of lyophilizing each.

The present invention also provides an instant turmeric miso soup prepared by the above method.

The instant turmeric miso soup of the present invention can be added with an appropriate amount of turmeric powder to add the unique turmeric flavor and nutrients of turmeric, to minimize the unpleasant odor of miso soup, and to enhance the taste and taste of miso soup. It is possible to prepare miso soup with enhanced antioxidant activity. In addition, it can be stored for a long time by using lyophilization, so it is easy to distribute and store, and can be easily ingested anytime, anywhere, thereby increasing the intake of traditional foods, miso soup.

1 shows a state of lyophilized miso soup according to the amount of turmeric added.
Figure 2 shows the appearance of instant miso soup according to the amount of turmeric added.
3 is a graph comparing the hygroscopicity of instant miso soup and commercially available instant miso soup according to the amount of turmeric added.
Figure 4 compares the total phenolic compound content of instant miso soup and commercially available instant miso soup according to the amount of turmeric added.

In order to achieve the object of the present invention,

(a) adding chopped garlic, anchovy powder and kelp powder to water and boiling, and further adding doenjang and turmeric powder material to boil;

(b) putting the ingredients of step (a) and putting leek, onions and peppers in boiling water to produce boiled miso soup; And

(c) providing a method for producing instant turmeric miso soup, which comprises the step of separating the dry matter and the broth from the prepared miso soup of step (b) and then freeze-drying each.

Preferably the method of producing instant turmeric miso soup is preferably

(a) 400 to 600 parts by weight of water, 2 to 4 parts by weight of chopped garlic, 2 to 4 parts by weight of anchovy powder and 0.5 to 1.5 parts by weight of kelp powder, and boil for 1 to 3 minutes. Adding 0.4 to 0.6 parts by weight of turmeric powder and boiling for 1 to 3 minutes;

(b) adding 4 ~ 6 parts by weight of leek, 10 ~ 20 parts by weight of onions and 2 ~ 4 parts by weight of red pepper in boiling water to prepare the miso soup; And

(c) separating the dry matter and the broth from the prepared miso soup of step (b), and may include lyophilizing each,

More preferably

(a) 3 parts by weight of minced garlic, 3 parts by weight of anchovy powder and 1 part by weight of kelp powder are added to 500 parts by weight of water and boiled for 2 minutes, and 35 parts by weight of doenjang and 0.5 parts by weight of turmeric powder are added thereto for 2 minutes. Boiling during;

(b) adding 5 parts by weight of leek, 15 parts by weight of onion, and 3 parts by weight of red pepper to boil water, and then boiled for 3 minutes and 30 seconds to prepare miso soup; And

(c) separating the dry matter and the broth from the prepared miso soup of step (b), and may include lyophilizing each.

In the method for producing instant turmeric miso soup of the present invention, the addition of the turmeric of the step (a) in the above range adds the unique turmeric flavor and the nutrient content of turmeric in the miso soup, and minimizes the unpleasant odor of the miso soup to enhance palatability. If it is added in excess of the above range, the turmeric fragrance in the miso soup is too strong and bitter taste is generated, there is a problem that the preference.

In addition, in the preparation method of instant turmeric miso soup of the present invention, by adding the kelp powder and anchovy powder to the content of the step (a) it was possible to enhance the umami and cool soup taste of miso soup, but if added below the above range One effect is insignificant, and if it is added beyond the above range, the fishy taste of seaweed and anchovies is felt, and the preference of miso soup decreases.

In addition, in the production method of instant turmeric miso soup of the present invention, the pepper added during the production of the miso soup can provide a hot and stiff taste of the miso soup, chopped garlic and leek serves as a spice to add a taste to the taste of miso soup. In addition, onions provide a unique aroma and sweetness in the miso soup, and adding each of the ingredients to the above range could enhance the flavor of the miso soup.

In addition, in the production method of instant turmeric miso soup of the present invention, the chopped garlic, kelp powder and anchovy powder material during the preparation of the miso soup was added initially so that the taste of the above ingredients can be sufficiently enriched in the miso soup broth. The ingredients are boiled and added so that doenjang and turmeric powder is excessively boiled so that bitter taste does not occur. The taste was not imparted.

In addition, in the method of manufacturing instant turmeric miso soup of the present invention, it can be stored for a long time by lyophilizing the prepared miso soup of step (b) it is easy to distribute and store, can be easily ingested anytime, anywhere. In addition, only the moisture is removed without losing the nutrition and form of the miso soup and the dry season, and hot water is poured into the original shape, so that you can enjoy the miso soup with its original taste and texture. In addition, lyophilization is preferably lyophilized by separating the dry matter and the broth, because when the dry place with the broth for a long time, the inherent aroma of the material is reduced. Freeze-drying conditions that can satisfy the effects of the present invention can be carried out for 6-8 days at -40 ~ 60 ℃ and 4 ~ 6 mmTorr, preferably carried out for 7 days at -50 ℃ and 5 mmTorr May be, but is not limited thereto.

The present invention also provides an instant turmeric miso soup prepared by the above method.

The instant turmeric miso soup prepared by the method of the present invention can be enjoyed anytime and anywhere immediately by pouring lyophilized broth and dried ingredients into a container and adding hot tofu, pepper, pumpkin, potato, pepper, etc. according to personal preference. You can eat, but is not limited thereto.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

1. Material

Miso used in the manufacture of instant turmeric miso soup was made using conventional doenjang (Chungjeongwon), and turmeric was purchased from medicinal herbs. Commercially available miso soup and raw materials (onion, anchovy powder, kelp powder, chopped garlic, red pepper, etc.) were purchased and used at large grocery stores in Jeonju, Jeonbuk.

2. Instant Turmeric  Miso soup manufacturing

(a) The dried turmeric was pulverized and passed through a size of 30 mesh to prepare turmeric powder.

(b) Minced garlic, anchovy powder and kelp powder were added to 500 ml of water and boiled for 2 minutes, and the ingredients of miso and turmeric powder were added thereto and then boiled for 2 minutes.

(c) Put the ingredients of step (b) and put leek, onion and pepper in boiling water to boil for 3 minutes 30 seconds to prepare miso soup.

(d) After separating the dry matter and the broth in the prepared miso soup of step (c), after freeze-drying for 7 days at -50 ℃ and 5 mmTorr, the broth was crushed and passed through a 30 mesh size.

Manufacturing method of turmeric miso soup material Weight (g) Addition form water 500 - Miso 35 - garlic 3 chopped garlic Green pepper 3 Cut into 0.2 cm thick Green onion 5 Cut into 0.2 cm thick onion 15 Cut into squares 0.5 cm thick Anchovy 3 powder Kelp One powder Turmeric powder 0.5, 1 or 1.5

Weight of Miso Broth and Dried Sauce after Freeze-Drying Addition of turmeric to water weight (%)
Content weight (g) Miso soup soup Miso soup 0 27.35 3.45 0.1 28.95 3.35 0.2 28.75 3.05 0.3 29.05 3.66

3. Experimental Method

(1) moisture measurement

1 to 2 g of the sample was placed in a weighing bottle, which was dried for 2 hours in a dry oven at 105 ° C., allowed to cool for 30 minutes in a desiccator, and the measurement was repeated.

(2) pH

The pH was dissolved in 2 g of the sample, 100 mL of distilled water was added, dissolved well, and measured by a pH meter (model ORION STAR SERIES, USA).

(3) Total

After taking 2 g of the sample, 100 mL of distilled water was added and dissolved well. The solution was titrated with 0.1 N NaOH solution until the pH reached 8.3 and converted to citric acid.

(%) = Va × f × a × 100 / W

Va: Titration value (mL) of 0.1 N NaOH standard solution

f: factor of 0.1 N NaOH standard solution

a: Neutralization requirement for 1 mL of 0.1 N NaOH of the corresponding acid (citric acid: 0.0064)

W: Amount of sample (g)

(4) Amino nitrogen

Take 2 g of the sample, add 100 mL of distilled water, stir for 1 hour, dissolve sufficiently, adjust to pH 8.4 by titration with 0.1 N NaOH solution. 20 mL of neutral formaldehyde was added thereto, followed by neutralization titration with 0.1 N NaOH solution to pH 8.4. Separately, a background test was performed on distilled water to obtain amino nitrogen content according to the following equation.

Amino nitrogen content (mg%) = (A-B) × 1.4 × F × 100 / sample amount (g)

A: Sample titration amount of 0.1 N NaOH solution (mL)

B: appropriate amount of background test of 0.1 N NaOH solution (mL)

F: Titer of 0.1 N NaOH solution

(5) chromaticity

Chromaticity was measured by color scale (Chroma meter, Model CR-400, Minolta Co., Ltd., Japan) according to Hunter scale as L (Lightness), a (redness), b (yellowness).

(6) solubility measurement

Solubility: 1 g of the sample was dissolved in 20 mL of distilled water at 20 ° C for 1 minute and centrifuged at 3,500 rpm for 30 minutes (Model Speed Control HA-1003-3 Hanil Science Industrial Co. LTD., Korea) to determine the amount of solids remaining. It is shown.

(7) hygroscopicity measurement

Hygroscopicity was indicated by measuring 0.5 g of the sample in a desiccator filled with distilled water and measuring the weight gain due to moisture absorption for 7 hours at 1 hour intervals.

(8) DPPH Radical Scatters

DPPH radical scavenging ability was measured at 515 nm by adding 2.8 mL of 1.5 mM DPPH to 0.2 mL of a certain concentration of extract, and the absorbance difference between the sample added and the sample added was expressed as a percentage (%).

(9) Total phenolic  compound

To quantify total phenolic compounds, 0.5 mL of folin-ciocalteu's phenol reagent and 1.5 mL of 20% Na ₂ CO ₃ were added to 0.1 mL of the extract at a constant concentration. The reaction was performed at 725 nm for 1 hr in the dark, and gallic acid was used as a standard.

(9) sensory evaluation

Sensory evaluation of 12 graduate students, Chonbuk National University, with 26 g of lyophilized miso soup and 3 g of dry season according to the ratio of miso soup in each treatment container in a container and 450 ml of hot water. Was carried out. Bitter taste is very bad (1), slightly poor (3), and moderately (5), slightly good (7), very good (9). Is expressed as an average value.

Example  1: instant Turmeric  Miso soup moisture, pH  And Total

The moisture content of the doenjang soup and commercial product doenjang soup with turmeric added was 7.77 ± 0.07% (commercial product 3) to 17.61 ± 0.15% (0% turmeric 0% miso soup). In the pH range of 5.62 ± 0.03 (0.3% turmeric) to 4.98 ± 0.01 (commercially available 3), the pH of the miso soup with turmeric was similar. Total acid was slightly different for each sample in the range of 2.68 ± 0.02% (commercial product 1) to 1.59 ± 0.03% (commercial product 3).

Moisture, pH and Total Acidity of Instant Turmeric Miso Soup Miso soup type moisture(%) pH Total (%) Soybean paste 0% miso soup 17.61 ± 0.15  5.59 ± 0.09 2.36 ± 0.02 Soybean paste 0.1% miso soup 13.99 ± 0.76  5.55 ± 0.01 2.37 ± 0.04 Turmeric 0.2% miso soup 16.45 ± 0.86 5.59 ± 0.01 2.34 ± 0.02 Soybean paste 0.3% miso soup 16.42 ± 0.09  5.62 + 0.03 2.29 ± 0.05 Commercially available products1 11.45 ± 0.57 5.33 ± 0.03 2.68 ± 0.02 Commercially available product 2 9.81 ± 0.15  5.53 ± 0.02 2.42 ± 0.16 Commercially available product 3 7.77 ± 0.07  4.98 ± 0.01 1.59 ± 0.03

Example  2: instant Turmeric  Miso soup Amino nitrogen  content

Amino nitrogen content of doenjang soup with commercial turmeric and commercially available miso soup ranged from 843.78 ± 11.90 mg% (commercially available product 1) to 270.74 ± 2.98 mg% (commercially available product 3). Appeared.

Amino Nitrogen Content in Instant Turmeric Soybean Paste Soup Miso soup type Amino nitrogen content (mg%) Soybean paste 0% miso soup 689.83 Soybean paste 0.1% miso soup 714.38 Turmeric 0.2% miso soup 698.95 Soybean paste 0.3% miso soup 701.75 Commercially available products1 843.78 Commercially available product 2 733.31 Commercially available product 3 270.74

Example  3: instant Turmeric  Chromaticity of miso soup

The color of each miso soup was not significantly different from other miso soups. The L value representing brightness ranged from 45.81 ± 0.01 (0% miso soup) to 60.68 ± 0.00 (commercial product 2), and the a value representing redness ranged from 1.37 ± 0.00 (commercial product 2) to 5.38 ± 0.00 (Golden) 0% miso soup). The b value indicating yellowness ranged from 18.63 ± 0.01 (commercial product 2) to 26.51 ± 0.01 (0.3% miso soup).

Color of instant turmeric miso soup Miso soup type L (brightness) a (red) b (yellow) Soybean paste 0% miso soup 45.81 ± 0.01 5.38 ± 0.00 19.53 ± 0.02 Soybean paste 0.1% miso soup 50.52 ± 0.00 4.64 ± 0.03 23.43 ± 0.00 Turmeric 0.2% miso soup 48.19 ± 0.01 4.16 ± 0.00 24.38 ± 0.01 Soybean paste 0.3% miso soup 50.32 ± 0.01 3.78 ± 0.00 26.51 ± 0.01 Commercially available products1 51.92 ± 0.00 5.72 ± 0.02 20.69 ± 0.00 Commercially available product 2 60.68 ± 0.00  1.37 ± 0.00 18.63 ± 0.01 Commercially available product 3 60.39 ± 0.01 5.35 ± 0.06 21.38 ± 0.00

Example  4: instant Turmeric  Solubility of Miso Soup

The solubility was in the range of 3.481 ± 0.050 g (commercially available 1) to 0.029 ± 0.018 g (commercially available product 3) after measuring the amount of solids after dissolving in water to determine the solubility of the sample.

Solubility of Instant Turmeric Miso Soup (g) Miso soup type Solubility Soybean paste 0% miso soup 1.880 Soybean paste 0.1% miso soup 1.493 Turmeric 0.2% miso soup 1.489 Soybean paste 0.3% miso soup 1.563 Commercially available products1 3.481 Commercially available product 2 1.805 Commercially available product 3 0.029

Example  5: instant Turmeric  Hygroscopicity of Miso Soup

The hygroscopicity of doenjang soup and commercial product miso soup with turmeric added increased with time as a whole, resulting in 0.1107 ± 0.0033 g (0.1% miso soup)-0.0570 ± 0.0023 g (commercial product 3) after 7 hours (FIG. 3).

Example  6: instant Turmeric  Miso soup DPPH  Electronic erase Ability (%)

DPPH electron donating ability of doenjang and commercial products doenjang soup with turmeric added ranged from 76.28 ± 0.38% (0.3% doenjang soup) to 40.14 ± 1.00% (commercially available product 2). It was.

DPPH electron scavenging capacity of instant turmeric miso soup (%) Miso soup type DPPH electronic erasure (%) Soybean paste 0% miso soup 62.84 ± 1.46 Soybean paste 0.1% miso soup 68.89 ± 3.01 Turmeric 0.2% miso soup 71.93 ± 0.05 Soybean paste 0.3% miso soup 76.28 ± 0.38 Commercially available products1 57.79 ± 1.42 Commercially available product 2 40.14 ± 1.00 Commercially available product 3 52.45 ± 2.80

Example  7: instant Turmeric  Phenolic compound of miso soup

As a result of comparing the content of phenolic compounds in each miso soup, the range of 7869.38 ± 13.26 mg% (0.3% doenjang soup) to 4369.38 ± 4.42 mg% (commercially available product 3) was shown. There was a tendency to increase (FIG. 4).

Example  8: Instant Turmeric  Sensory Evaluation of Miso Soup

As a result of sensory evaluation of doenjang soup with commercially available miso soup and commercial products, the color did not show a big difference according to the amount of added turmeric, but in the flavor and overall preference, doenjang soup with 0.1% turpentine was added to commercial products and 0.2-0.3% doenjang soup. It showed higher acceptability compared to. In addition, bitter taste was found to increase in strength as the amount of turmeric added. Therefore, it is believed that miso soup with 0.1% turmeric can be prepared to enhance flavor without bitter taste.

Sensory test of instant turmeric miso soup Miso soup type color incense bitter Overall preference 0.1% miso soup 5.75 5.88 3.13 6.38 0.2% Miso Soup 5.75 4.88 5.75 4.63 Soybean paste 0.3% miso soup 5.63 5.38 6.25 5.38 Commercially available products 1 5.75 5.13 2.00 4.75 Commercially available product 2 3.00 4.25 2.38 5.50 Commercially available product 3 4.13 2.25 1.63 3.00

Claims (4)

(a) adding chopped garlic, anchovy powder and kelp powder to water and boiling, and further adding doenjang and turmeric powder material to boil;
(b) putting the ingredients of step (a) and putting leek, onions and peppers in boiling water to produce boiled miso soup; And
(C) a method for producing instant turmeric miso soup, which comprises the step of separating the dry matter and the broth from the prepared miso soup of step (b) and then freeze-drying each. The method of claim 1, wherein the turmeric powder of step (a) is added in an amount of 0.05 to 0.15 parts by weight based on the weight of water. The method of claim 1,
(a) 400 to 600 parts by weight of water, 2 to 4 parts by weight of chopped garlic, 2 to 4 parts by weight of anchovy powder and 0.5 to 1.5 parts by weight of kelp powder, and boil for 1 to 3 minutes. Adding 0.4 to 0.6 parts by weight of turmeric powder and boiling for 1 to 3 minutes;
(b) adding 4 ~ 6 parts by weight of leek, 10 ~ 20 parts by weight of onions and 2 ~ 4 parts by weight of red pepper in boiling water to prepare the miso soup; And
(c) separating the dry matter and the broth from the prepared miso soup of step (b), and lyophilizing for 6 to 8 days at -40 to 60 ° C. and 4 to 6 mmTorr, respectively. Method of making instant turmeric miso soup Instant turmeric miso soup prepared by the method of any one of claims 1 to 3.

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