KR101273581B1 - Preparing method for soybean paste using natural ingredients - Google Patents

Abstract

The present invention comprises the step of aging 40 ~ 60 days after mixing the fermented meju and brine dissolved in natural salt prepared by domestic soybeans; Mixing 1 to 10 parts by weight of salt to 100 parts by weight of the solid content aged in the step and 70 to 110 days of primary aging; Inhibiting the maturation of miso as a method for producing functional miso comprising the step of mixing the first aged miso and any one or more functional materials selected from green tea, black tea and kelp second 70 to 110 days secondary fermentation; Without this, functional ingredients such as catechin, uronic acid, fucoidan, etc. are strengthened and flavors are enhanced.

Description

Preparation method of functional miso using natural materials {Preparing method for soybean paste using natural ingredients}

The present invention relates to a method of manufacturing doenjang, using a natural material selected from green tea, black tea and kelp without inhibiting the maturation of the doenjang, functional ingredients such as catechin, uronic acid, fucoidan, etc. are enhanced and flavor of doenjang It relates to a manufacturing method.

Doenjang is a representative fermented food in Korea, and the taste of food occupies an important place in Korean foods. Traditional soybean paste has a slightly different manufacturing method depending on fat, but in general, boiled soybeans are molded and then soaked with meju so that microorganisms grow in the natural state in brine, fermented and aged, and then filtered to make soy sauce. Was used as a miso. However, commercially produced improved soybean paste is made with meju or grains and fermented directly with brine to make doenjang.

On the other hand, tea has been re-recognized as a functional food material as tea as well as a variety of health benefits have been identified due to the inherent color, aroma and taste, it is also used steadily for health-oriented purposes. Tea can be divided into unfermented green tea, semi-fermented tea oolong tea and fermented tea black tea by the processing method, depending on the degree of fermentation, there are differences in ingredients, color, flavor, taste and efficacy. Among them, catechins contained in green tea leaves show various physiological activities such as lowering cholesterol, improving heavy metals, inhibiting liver damage by ethanol, anti-ulcer, anti-cancer, and antioxidant activity. Aflavin has a unique refreshing astringent taste, and various health effects such as antithrombosis, antimutation and anti-obesity have been reported, and studies on their activity are being actively conducted. Research on the efficacy of catechins is still ongoing, but only to date, it is known that it inhibits free radicals that cause aging and carcinogen generation, and plays various beneficial roles in the human body such as strengthening resistance to bacteria, suits, and detoxification. It is reported.

In addition, kelp contains a large amount of amino acid, a natural taste ingredient, and has been used as a food ingredient in Korea and Japan for a long time, and contains a large amount of iodine, which is a main component of thyroid hormone and minerals that are involved in various metabolic activities in the body. It also contains abundant seaweed polysaccharides such as alginic acid and fucoidan, and research on health functionalities has been actively conducted to report various physiological activities such as antimicrobial activity, antiviral activity, antioxidant activity, anticancer activity, anticoagulant and immunity enhancement. Due to this, it is attracting attention as a health functional natural material.

The present inventors have used fermentation or flavor of doenjang by adding tea or kelp from the first stage of using the extract in a doenjang containing tea or kelp or ripening the miso of solids obtained after soaking in soy sauce, even if the powder is used. While inhibiting the transition to miso of catechin, uronic acid, fucoidan and the like was also found to be not complete to complete the present invention.

The present invention is to provide a method for producing doenjang enhanced functional flavor and enhanced flavor of catechin, uronic acid, fucoidan, etc. without inhibiting the aging of miso using a natural material selected from green tea, black tea and kelp have.

Method of producing a functional miso of the present invention, after the fermented meju and brine dissolved in natural salts, the step of aging 40 to 60 days; Mixing 1 to 10 parts by weight of salt to 100 parts by weight of the solid content aged in the step and 70 to 110 days of primary aging; And mixing at least one functional material selected from green tea, black tea, and kelp on the first aged miso and second aging 70 to 110 days.

The process of forming and drying fermented meju is made by crushing boiled soybeans and then molding the mold of meju, tying meju with rice straw and fermenting for 30 to 60 days and inoculating Aspergillus bacteria at 25 to 40 ℃. The fermentation can be used for 2 to 4 days at the property, but if you prefer the flavor of traditional Korean doenjang, use natural fermentation.

Next, the soy sauce is soaked while fermenting the fermented meju and natural salt with saline solution for 40 to 60 days. The mixing ratio of meju and brine is mixed in a weight ratio of 1: 0.5 to 1: 1.5, preferably in a weight ratio of 1: 0.8 to 1: 1.2.

Next, take out the aged meju from the soy dipping, crush it, and then mix 1 to 10 parts by weight of salt with 100 parts by weight of the aged solids, and ripen first for 70 to 110 days. If the salt exceeds the above upper limit, the salinity of the miso is reduced while the salinity is too high. If the salt is too low, the water may evaporate and the decayed bacteria may grow.

Next, at least one functional material selected from green tea, black tea, and kelp is mixed with the miso that has completed the first aging and 70-110 days of second aging.

Conventionally, in the production of jangjang using conventional functional materials, natural materials such as green tea, black tea, and kelp are mixed with boiled soybeans for the production of meju, or the solids obtained after soaking the soy sauce are not sufficiently matured with soybean paste. Due to the green tea, black tea, kelp, etc. affects the normal fermentation process of miso, there is a problem that the content of amino nitrogen is not enough or fermentation is delayed, reducing the flavor of the miso. Therefore, the present invention finishes soy sauce for strengthening functional ingredients such as catechin, uronic acid, fucoidan, and adds natural materials such as green tea, black tea, and kelp to soybean paste matured for 70 to 110 days.

In particular, the present invention does not use extracts of green tea, black tea and kelp, but uses powder ground to large particles of 50 to 300 mesh, preferably 60 to 120 mesh. It is to enhance the functional ingredient while reducing the impact.

In the present invention, the addition amount of any one or more functional materials selected from green tea, black tea, and kelp is mixed with 0.5 to 10 parts by weight to 100 parts of primary aged soybean paste to enhance catechin, uronic acid, fucoidan, and the like. If green tea is added, 0.5 to 2 parts by weight of green tea is mixed with 100 parts by weight of the first aged miso. If the upper limit is exceeded, the content of catechin is increased but the flavor is lowered, and the color of miso is darkened, and fermentation is suppressed to reduce the content of amino nitrogen. Therefore, black tea fermented with green tea is used to enhance the amount of catechin compared to when green tea is added. Black tea is added to 100 parts by weight of the first aged miso, 0.5 to 4 parts by weight, preferably 2 to 3.5 parts by weight of the catechin content without reducing the amino nitrogen and flavor caused when the same amount of green tea is added Can strengthen. In addition, 0.5 to 3.5 parts by weight, preferably 1 to 3 parts by weight of kelp may be mixed with 100 parts of primary aged soybean paste to enhance uronic acid and fucoidan. Most preferably, functional miso is prepared by mixing both 2 to 3.5 parts by weight of black tea and 1 to 3 parts by weight of kelp to enhance catechin, uronic acid, and fucoidan without enhancing the flavor of doenjang and without exhibiting fermentation inhibition.

Method of producing functional miso of the present invention using a natural material selected from green tea, black tea and kelp to enhance the flavor and enhanced flavor of functional ingredients such as catechin, uronic acid, fucoidan without inhibiting the aging of miso To be able.

1 is a manufacturing process of the functional miso according to an embodiment of the present invention.
2 is a graph showing the content of amino nitrogen according to the green tea content of green tea miso according to an embodiment of the present invention.
Figure 3 is a graph showing the amino nitrogen content according to the tea content of black tea miso according to an embodiment of the present invention.
Figure 4 is a graph showing the amino nitrogen content according to the kelp content of kelp miso according to an embodiment of the present invention.

The present invention will be described in more detail by way of examples, comparative examples, and preparation examples of the functional miso according to the present invention. The following examples are merely illustrative for the purpose of describing the present invention, and the scope of the technical idea of the present invention is not limited thereto.

Preparation Example 1 Preparation of Meju

Using the soybeans of Taekwang varieties produced in Gundong-myeon, Gangjin-gun, Jeollanam-do, Meju was prepared by the method of Table 1 together with Baekjeongja, a miso master, in the Gangjin traditional Jangyoung Farming Association, Gundong-myeon, Gunjin-myeon, Gangjin-gun.

Preparation Example 2 Preparation of Functional Doenjang Enhanced in Natural Materials

Using the meju of Preparation Example 1, the third grade students of Jeonnam Life Science High School prepared foods in the food processing room of Chonnam Life Science High School.

1) Soy Dipped Step

2) First ripening step

3) secondary ripening step

Green tea (manufactured by Daehan Daup) and black tea (manufactured by Juklim Dawon) is a natural material added during the second aging step. After grinding for 2 minutes with a hood mixer (HM-331, Hanil Electric Co., Ltd.), 100 mesh is used. The powdered kelp was used, and the kelp powder was subjected to secondary ripening by the method of Table 4 using the one supplied from Jangdo Fisheries.

Functional miso of the present invention prepared by the above secondary aging was put in a glass bottle and stored at -80 ° C. and used as an analytical material, and the sensory evaluation material was used at 4 ° C.

Experimental Example 1: General Component Analysis

According to the AOAC (2005) test method, the general ingredients were analyzed by 105 ° C atmospheric pressure drying, crude protein by Kjeldahl method, crude fat by Soxhlet method, and crude ash by 550 ° C dry painting method. All measurements were repeated three times. Was taken. Analysis results of the green tea miso of Preparation Example 2 are shown in Table 5, black tea miso is shown in Table 6, kelp miso is shown in Table 7.

According to the standard of miso in the Ministry of Health and Welfare should be more than 8.0% crude protein, 2.0% crude fat, green tea miso, black tea miso and kelp miso of the present invention all met this standard. However, crude protein content tended to decrease as the amount of natural ingredients increased. Especially, green tea miso showed 8% crude protein content in 5 parts by weight of green soybean paste, which might not meet crude protein specifications. It was confirmed that there is.

Experimental Example 2: Chromaticity Analysis

Chromaticity was measured by grinding miso and measuring L * (brightness), a * (redness), and b * (yellowness) using a color difference meter (CM-3500d, MINOLTA Co., Ltd., Japan). The zero calibration used the CM-A 124 box and the white calibration used the CM-A120 box. Analysis results of the green tea miso of Preparation Example 2 are shown in Table 8, black tea miso in Table 9, and kelp miso in Table 10.

As the amount of natural ingredients increased, the brightness decreased, especially in black tea miso.

Experimental Example 3: Salinity, Acidity and pH Analysis

The salinity of the doenjang was measured by using a salinity meter (PAL-03S, ATAGO, JAPAN) after diluting the doenjang by diluting 10 times. In addition, the pH is 5 g of sample after grinding miso, 45 mL of distilled water is added, and then homogenized sufficiently in a stirrer for 1 hour, which is centrifuged at 3000 rpm for 10 minutes (UNION32R plus, Hanil Scientific Co. Ltd., Korea). After centrifugation, the supernatant was taken only to measure the pH of doenjang with a pH meter (Model 8000, VWR Scientific, West Chester, PA, USA). The acidity was determined by adding 0.1 N NaOH to the required amount until pH 8.3. First, 10 mL of the supernatant of the sample prepared in the same manner as the pH measurement was taken, 0.1 N NaOH was added to measure the amount consumed when the pH was reached to 8.3, and the measured amount was converted to the lactic acid content corresponding to 0.1 N NaOH. Calculated. The analysis results of the green tea miso of Preparation Example 2 are shown in Table 11, black tea miso is shown in Table 12, and kelp miso is shown in Table 13.

There was no change in salinity as the amount of natural material increased, but the pH was lowered and the acidity increased. However, it was found that the decrease in pH and acidity increase were less in the green tea miso than in the black tea or the kelp miso. It is judged that green tea miso has little effect of promoting fermentation unlike black tea miso or kelp miso.

Experimental Example 4: Analysis of catechin content of miso containing green tea and black tea

First, lyophilized doenjang sample was added to 50 g of 60% MeOH to 0.5 g (16 mesh) of dried doenjang powder sample and sonicated for 30 minutes. The obtained extract was filtered through a 0.45 μm syringe filter (Whatman, Maidston, England) and used as a sample for HPLC analysis. The analytical conditions were detected by a 275 nm detector (Model 486 Tunable Absorbance Detector, Waters, USA) at a flow rate of 1.0 mL / min (Model 515 HPLC pump, Water, USA). The mobile phase solvents were (A) water / acetonitrile / formic acid (94.7 / 4.3 / 1; v / v) and (B) water / acetonitrile / formic acid (49.5 / 49.5 / 1; v / v). (B) water / acetonitrile / formic acid (49.5 / 49.5 / 1; v / v) at a ratio of 70:10 and up to 10 minutes and 20:80 up to 15 minutes. The solution was gradually eluted (linear gradient method). During the last 5 minutes, the ratio was kept constant at 20:80 to elute. Standards for primary component analysis use (+)-catechin, (-)-poicatechin, (-)-epicatechingallate, (-)-epigallocatechin, (-)-epigallocatechingallate (Sigma, St. Louis, Mo, USA) And analyzed. Analysis results of the green tea miso of Preparation Example 2 are shown in Table 14, black tea miso is shown in Table 15.

The catechin content was increased as the amount of green tea and black tea was increased, and when the same content was added, the catechin content was higher in green tea. Soybean paste added 3 parts by weight of green tea was 100g of soybean paste and 5.3% of the recommended amount of catechin per day, and soybean paste added 3 parts by weight of black tea was able to consume 3.8% of the recommended amount of catechin per day.

Experimental Example 5: Analysis of crude fucoidan chemical composition of miso containing kelp

First, lyophilized doenjang sample was added to 30 times (v / w) of water to the dried doenjang powder sample and extracted for 4 hours in a constant temperature water bath of 100 ℃ and then cooled. The extracted solution was filtered, centrifuged (4,000 g × 20 min), and 3 times the amount of ethanol was added to the supernatant, followed by lyophilization of the precipitate obtained by centrifugation (6,500 g × 20 min). It was.

The content of sulfuric acid group was taken 10 mg of the extracted sample and hydrolyzed at 110 ° C. for 5 hours by adding 1 N HCl, and 3.8 mL of 3% TCA solution and BaCl ₂ -gelatin solution (1 g of gelatin was 60-70 ° C.) in 0.2 mL of sample solution. 1 g of BaCl ₂ was dissolved in a gelatin solution which was dissolved in 200 mL of distilled water and stored in a refrigerator for 12 hours, and left for 2-3 hours. 1 mL was added thereto, stirred, and left at room temperature for 20 minutes, and then absorbance was measured at 360 nm. Standard calibration curves were prepared using K ₂ SO ₄ .

The content of uronic acid is dissolved in 0.35 mL of hydrolyzed sample solution, and cold H ₂ SO-borate reagent (24.74 g of H ₃ BO ₃ is dissolved in 45 mL of 4 M KOH solution, 100 mL of distilled water and 2.5 mL of concentrated sulfuric acid solution. 3 mL) was added and stirred for 4 seconds to cool. 0.1 mL of a carbazole solution (0.1% solution in which carbazole was dissolved in ethanol) was added to the cooled solution, stirred, and developed for 30 minutes in a 55 ° C. water bath, and the absorbance was measured at 530 nm. The standard calibration curve was D-glucuronic acid.

The composition analysis was measured by ion chromatography (DX-600 IC system Dionex Co., USA) after first removing the metal ion by passing the extracted sample solution 1mL Amberite IR 200. The analytical conditions were CarboPac ^TM -PA10 Analytical column and ED50 Intergrated Amperometry detector. Eluent was detected at a flow rate of 1.0 mL / min using 18 mM NaOH. Standard components were D-glucose, D-galactose, D-maltose and L-arabinose.

Table 16 shows the analysis results of kelp miso of Preparation Example 2.

As a result of chemical analysis of crude fucoidan, it was confirmed that sulfuric acid group content and uronic acid content, which are the main characteristics of fucoidan, increased as the amount of kelp increased.

Experimental Example 6: Amino Nitrogen Analysis

Amino nitrogen was measured by Formol titration. That is, 100 mL of distilled water was added to 5 g of the sample, homogenized in an stirrer (PC-420D, Corning, Seoul, Korea) for one hour, and then mixed with 100 mL. Centrifuge this miso mixture at 3000 rpm for 10 minutes (UNION32R plus, Hanil Scientific Co. Ltd., Korea) to separate and remove insoluble protein, and mix 20 ml of 35% formalin solution and 20 ml of distilled water in 20 ml of the filtrate and mix 1% phenolphthalein. Titration was stopped when 6 drops of reagent were added and 0.05 N NaOH was added to indicate the color of the filtrate was scarlet. The blank test was performed in the same manner as above by adding 40 mL of distilled water without adding formalin solution. Analysis of the green tea miso of Preparation Example 2 is shown in Figure 2, black tea miso is shown in Figure 3, kelp miso is shown in Figure 4.

According to the standard of miso in the Ministry of Health and Welfare, the amino nitrogen content is 300 mg% or more, and the green tea miso, black tea miso, and kelp miso of the present invention all meet the standard. However, as the amount of green tea miso increased, the amino nitrogen content decreased significantly as the amount of green tea added increased. In particular, when added to 5 parts by weight, the amount decreased to 345 mg%. However, in the case of black tea miso, it was confirmed that the amino nitrogen content was maintained high at 552 mg% even when 5 parts by weight was added.

Increasing the amount of green tea added to green soybean paste inhibits the decrease in pH and acidity and decreases the amount of amino nitrogen produced by the decomposition of protein. Therefore, it was determined that black tea was more advantageous than green tea to enhance catechin in soybean paste.

On the other hand, as the amount of kelp miso increased, the amount of amino nitrogen up to 3 parts by weight was maintained at 500 mg% or more, and when it was added 5 parts by weight, it was confirmed that the steep drop was 417 mg%. Therefore, it was judged that at least 3.5 parts by weight, preferably up to 3 parts by weight, of kelp can be added without affecting fermentation.

Experimental Example 7: sensory test

Fifty students from the Department of Food Science and Technology at Chonnam National University were selected to combine the basic knowledge related to food with professional knowledge and are fully trained in sensory evaluation. Also, the taste and color and flavor of doenjang were evaluated by the 7-point scale method (1 point: very poor ~ 7 points: very good) and then tested by Duncan's multiple range test. For the sensory test personnel, 10 g of doenjang for evaluation of appearance, color, and aroma, and 100 ml of water in 5 g of the sample for taste evaluation were sufficiently dissolved, and provided with a sample containing a predetermined amount in a white paper cup. Was carried out. Sensory test results of green tea miso of Preparation Example 2 are shown in Table 17, black tea miso in Table 18, and kelp miso in Table 19.

The color and aroma of green tea miso showed the highest value in 1 part by weight, and there was no significant difference from the control. However, addition of more than 3 parts by weight showed a low degree of preference. These results indicate that as the addition rate of the green tea powder increases, the color of the doenjang is dark and green while the yellow color decreases, and thus the intrinsic color of the doenjang is changed. In addition, the taste and overall preference is also lower from the addition of more than 3 parts by weight, it was judged that the addition of 1 part by weight for green tea miso.

The black tea miso showed a significantly lower appearance, color, taste and overall acceptability at 5 parts by weight, but 1 to 3 parts by weight of miso had no significant difference in color, aroma and overall acceptability. It showed superior sensory characteristics compared to the general doenjang without addition.

Similar to black tea miso, kelp miso showed a significantly lower appearance, color, taste, and overall acceptability at 5 parts by weight, but significant differences in color, aroma, and overall acceptability of 1 to 3 parts by weight were added. There was no, and the sensory properties were superior to that of general doenjang without black tea.

Example 1

2) After the addition of 3 parts by weight of black tea powder and 2 parts by weight of kelp powder to the green tea, black tea, kelp powder addition step of the second ripening step of Preparation Example 2, the other process is the same as natural miso preparation of Preparation Example 2 Miso added was prepared.

Comparative example

In order to examine the effect on the miso according to the addition step of the natural material, the miso was prepared by the following method.

5 parts by weight of green tea powder (Comparative Example 1), 5 parts by weight of black tea powder (Comparative Example 2), 5 parts by weight of kelp powder (100 parts) After each addition of Example 3), the other process is the same as the preparation of doenjang of Preparation Example 2, 3) skipped the addition of green tea, black tea, kelp powder of the second ripening step and added natural ingredients to the meju production step Was prepared.

In addition, 3 parts by weight of green tea powder (Comparative Example 4), 3 parts by weight of black tea powder (Comparative Example 5), 3 parts by weight of kelp powder, in 100 parts by weight of meju after the first aging step in 2) the first aging step of Preparation Example 2 After adding (Comparative Example 6), the other process is the same as the preparation of Doenjang of Preparation Example 2, 3) omitting the addition of green tea, black tea, and kelp powder in the second ripening step, and the natural material before the first ripening step Added doenjang was prepared.

Experimental Example 8: Comparison of Characteristics of Examples and Comparative Examples

The sensory test results in Table 20 are shown in Table 21 by comparing the acidity, amino nitrogen content, total catechin content and uronic acid content of Example 1 and Comparative Examples 1 to 6. Acidity is the method described in Experiment 3, amino nitrogen content in Experiment 6, total catechin content in Experiment 4, uronic acid content in Experiment 5, sensory test of Experiment 7 It was carried out by the method.

In acidity, Example 1 was relatively higher than the comparative example, and in particular, there was a difference from Comparative Examples 1 to 3 in which a natural material was added to Meju.

As for the amino nitrogen content, Example 1 showed only 500 mg% or more, and when added before the meju preparation step and the first aging, it was confirmed that the amino nitrogen content was relatively low. In particular, even when compared with Comparative Example 5 to which the same amount of black tea was added as in Example 1, it was confirmed that the addition of black tea before the first ripening may inhibit fermentation during the ripening process.

In the total catechin content, in the case of Comparative Examples 1 and 2 in which green tea or black tea was added to the meju manufacturing step, it was confirmed that the catechins of the added green tea did not transfer to miso, and the same amount of black tea as in Example 1 was added. Compared with Comparative Example 5, the addition of black tea before the first ripening was shown to lower the total catechin content.

In the uronic acid content, the natural material was higher in Example 1 than when added to meju or before the first ripening.

In addition, in the sensory test results, Comparative Examples 1 to 3 in which green tea, black tea, and kelp were added to the meju preparation step compared to Example 1 showed similar results as in Example 1 in appearance and color, but the flavor and taste The overall palatability was low, and when the natural material was added before the first aging stage, the aroma and taste were bad, indicating that the overall palatability was low.

Claims (6)

40-60 days of fermentation after mixing the fermented meju and brine dissolved in natural salt;
Mixing 1 to 10 parts by weight of salt to 100 parts by weight of the solid content aged in the step and 70 to 110 days of primary aging; And
To the first matured miso mixed with any one or more functional materials selected from green tea, black tea and kelp and 70-110 days secondary aging; and,
At least one functional material selected from the green tea, black tea and kelp is a method of producing functional miso, characterized in that the powder is pulverized to 50 ~ 300 mesh.
delete The method of claim 1, wherein 0.5 to 10 parts by weight of any one or more functional materials selected from green tea, black tea, and kelp are mixed with 100 parts by weight of the first aged miso.
The method of claim 3, wherein 0.5 to 2 parts by weight of green tea is mixed with 100 parts by weight of the first aged miso.
The method of claim 3, wherein 0.5 to 3.5 parts by weight of black tea or kelp is mixed with 100 parts by weight of the first aged miso.
The method of claim 3, wherein 2 to 3.5 parts by weight of black tea and 1 to 3 parts by weight of kelp are mixed with 100 parts by weight of the first aged miso.

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