KR101274954B1 - Soy sauce process using Hovenia dulcis Thunb. - Google Patents

Abstract

The present invention relates to a method for preparing soy sauce using a hut tree,
Boiling the grains to prepare meju; Dipping the soju and hut leaves in saline soaking soy sauce; Fermenting and aging soybean soaked to elute the soy sauce from which the active ingredient of the foliar tree is leached; Separating only liquid soy sauce through primary filtration to obtain soy sauce stock solution; Sterilizing and concentrating the soy solution, and the second filtration step, so that the taste of flavor, taste, color, etc. is improved, soy sauce production method using a hut tree with improved physiological activity such as antioxidant activity, detoxification, etc. To provide.

Description

Soy Sauce Process Using Hovenia dulcis Thunb.

The present invention relates to a method for producing soy sauce using the bark tree, and more particularly, the taste of flavor, taste, color, etc. is improved by using the bark tree leaf which is a by-product of the bark tree, and the physiological activity such as antioxidant activity, detoxification effect, etc. The present invention relates to a method for preparing soy sauce using the improved bark tree.

Hovenia dulcis Thunb. Is a deciduous broad-leaved arborescent tree of the sea buckthorn family.圃 梨) It is native to Seoraksan, Odaesan, Jirisan, Hallasan, etc. in Korea, and it is cultivated by general farmers in the southern region.

According to the herbaceous gangbok, the fruit of the hinoki tree is brown with a diameter of about 8mm, and it has a fragrant smell, it is sweet, it can be eaten, and it has the effect of drinking alcohol, and the juice is said to stop the nausea. In a study of hinoki trees, Takai et al. Isolated peptide alkaloids from root epithelium. Inoue et al. Reported the separation and structure determination of saponin from roots. Okuma et al. Reported that the water extract of hinoki In addition, Chung et al. Reported the chemical composition of Hovenia dulcis, and the physicochemical properties of Hovenia leaf tea.

In addition, 3-methoxy-4-hydroxybenzoic acid and 3-methoxy-4-hydroxycinnamic acid isolated from the hydrothermal extract of Hovenia japonica have been reported to exhibit antioxidant and antimicrobial activities, and physiologically active substances are also isolated from Hovenia dulcis Research on its efficacy is actively underway.

  As described above, Hovenia japonica has excellent effects and physiological functions such as prevention of alcoholic liver disease caused by various stresses, lack of exercise, and excessive drinking, so that it can be used as a food additive using hives, leaves, Interest in drug development and its pharmacological research is growing.

In particular, the tree was recognized by the KFDA as an ingredient for health functional foods individually (function: can help protect the liver from alcoholic damage). There is a growing trend of consumer interest in the effects and effects that work. After demonstrating the efficacy of the fruit of the larvae (medicinal name: earth), the improvement of immunity of the eggplant, the leaves, and the anti-obesity (improved intestinal function), the growth and development of the larvae as a raw material processing market It is a situation that raises the income of farmers.

However, processed foods using hut trees in Korea are limited to beverages, concentrates and teas, and development of other processed products is inadequate, so processed products using hut trees are free from processed concentrates and teas, and processed hut trees for increased consumption of huts. Needs diversification.

On the other hand, soybean paste, soy sauce, red pepper paste, and soy sauce occupy a large place in Korean food culture, and the taste of Korean food depends on intestinal taste, which plays a role as an important protein source.

Soy sauce is a storage fermented food that uses boiled soybeans, processed into lumps, and fermented floating meju to brine, and then uses a liquid substance as soy sauce. Soy sauce taste prepared by the traditional manufacturing method satisfies the needs of consumers. I can't let you.

In addition, with the development of processed foods, various kinds of synthetic preservatives are added to soy sauce including soy sauce to extend the preservation period. Most preservatives are chemical synthetic products. Use is increasing day by day. However, preservatives allowed as food additives, like most chemicals, have side effects and toxicity in addition to their intended function, which raises the issue of safety.

For this reason, there is a need for alternative preservatives that are harmless to the human body, and interest in the health-oriented demand for food is also increasing due to the improvement of consumers' dietary standards.

The present inventors completed the present invention as a result of studying a manufacturing method that can improve the taste and flavor of the soy sauce, but using the bark as a natural preservative of soy sauce in order to meet the needs of consumers.

The present invention is to solve the above problems,

The method of preparing soy sauce using hut tree leaves with improved physiological activities such as antioxidant activity and detoxification, and improved taste, aroma, color, and overall preference so that the shelf life can be lengthened without additional synthetic preservatives. It aims to provide.

Another object of the present invention to effectively elute the various components contained in meju.

The present invention to achieve the above object,

In the soy sauce manufacturing method,

Boiling the grains to prepare meju;

Dipping the soju and hut leaves in saline soaking soy sauce;

Fermenting and aging soybean soaked to elute the soy sauce from which the active ingredient of the foliar tree is leached;

Separating only liquid soy sauce through primary filtration to obtain soy sauce stock solution;

It provides a soy sauce production method using a bark tree, characterized in that it comprises the step of sterilizing and concentrating the soy stock solution and secondary filtration.

In addition, the saline solution is used 250 to 350 parts by weight based on 100 parts by weight of meju,

The leaves of the barn tree is characterized in that 1 to 2 parts by weight based on 100 parts by weight of saline.

In addition, the meju is inoculated at the time of fermentation, the hot air is dried at 40 ~ 50 ℃, the molding size is characterized in that 500 ~ 1800 cm 3.

As described above, the soy sauce prepared by the method for preparing soy sauce using the barn tree according to the present invention is improved in physiological activity such as antioxidant activity, detoxification effect, and eluted components of meju more effectively by adding a proper amount of barn tree. In addition, the overall preference of aroma, taste, color, etc. can be improved, and the use of the bark leaves, which are by-products of the bark, has the effect of increasing the utilization of the bark.

In addition, by limiting fermentation and drying conditions and the size of the meju, various soluble components of the meju, and the water-soluble component converted from the non-aqueous component by the decomposition of enzymes and microorganisms has the effect of eluting more effectively to the liver.

1 is a manufacturing process of the soy sauce using the hut leaves according to the present invention.
Figure 2 is the specific gravity measurement results of fermentation period of soy sauce prepared in Examples 5 to 7 and Comparative Example 1.
Figure 3 is a reducing sugar content measurement result of each fermentation period of the soy sauce prepared in Examples 5 to 7 and Comparative Example 1.
Figure 4 is the antioxidant activity measurement results of the soy sauce prepared in Examples 5 to 7 and Comparative Example 1.

Hereinafter, with reference to the accompanying drawings for the present invention will be described in detail with respect to the manufacturing method of soy sauce using the bark leaves.

1 is a manufacturing process diagram of the soy sauce using the bark leaves according to the present invention.

As shown in the present invention, the present invention relates to a method for producing soy, wherein the soy sauce is characterized in that the protein in the feed material such as soybean is decomposed into amino acids by protease, and starch is decomposed by glycolytic enzymes. Have a taste.

In order to prepare soy sauce using a hut according to the present invention, first, the step of preparing meju by boiling cereals is performed. The grains may be one or more selected from the group consisting of soybean, wheat, glutinous rice, non-glutinous rice, barley, soybeans, and wheat, which are soaked in distilled water for 12 to 24 hours and then boiled for 3 to 6 hours. After cooling to 40 ~ 65 ℃ and then pulverized into an arbitrary shape can be prepared by fermentation and drying for a predetermined time.

At this time, it can be used by inoculating spawn to reduce the fermentation period of the meju. Preferred spawns are preferably Aspergillus oryzae, Aspergillus sojae, Rhizopus delemar, Rhizopus javanicus, and Rhizopus japonicus. Select one or two of Rhizopu japonicus, Mucore mucedo, Mucor rouxii, Bacillus subtilis, Bacillus natto, Yeast The above can be mixed and inoculated.

Drying may be a natural drying outdoors or a warm air drying at 40 ~ 50 ℃, especially the hot air drying at 40 ~ 50 ℃ is a comprehensive preference such as the flavor, color, taste of soy sauce that is produced later It can be used preferably. If it exceeds 50 ℃, the nutritional components of cereals may be destroyed, and if it is less than 40 ℃ it is difficult to show the effect of improving the overall taste of the prepared soy sauce.

In addition, it is preferable that the molding size of meju is 500-1800 cm 3. If smaller than 500 cm 3, the fermentation and fermentation are well achieved, but the workability is small due to its small size. It takes a long time, as well as the overall taste of the soy sauce may be reduced.

The next step is to soak soy sauce soaked with meju and hut leaves prepared in the saline solution (S2).

The saline solution is prepared by mixing purified water and purified saline, and the concentration is adjusted in consideration of the temperature difference according to the time of soaking and region, which is a general matter, and thus detailed description thereof will be omitted.

And in the present invention, the saline solution is preferably used 250 to 350 parts by weight based on 100 parts by weight of meju. If the amount of saline contained in less than the above range is low salinity difficult to obtain a delicious soy sauce, if the amount of saline contained in more than the above range is high salinity saltiness is strong, but the overall preference may be reduced.

Bare leaf leaves are added to prevent antioxidants, detoxifying physicochemical or physiologically active ingredients contained in the bark leaves, and to be contained in the soy sauce prepared from the leaves. .

These leaves of the barn tree were treated as by-products of the barn tree and disposed of, and in the present invention, the use of the barn tree leaves in the production of soy sauce can increase the leaf utilization rate of the barn tree, which can help improve the income of the farm.

At this time, the leaf of the barn tree is preferably used after washing several times to remove the foreign matter before mixing in saline. And the usage of the leaves of the barn tree is preferably used 1 to 2 parts by weight with respect to 100 parts by weight of saline, if the bare leaf is used less than 1 part by weight of the active ingredient contained in the leaves of the barn tree soy sauce accordingly Increasing the antioxidant activity of the components and increasing the specific gravity through the availability of the useful components of meju are difficult to be shown. When used in excess of 2 parts by weight, the efficacy of the leaves of the larvae can be sufficiently exerted, but the taste, flavor, color, etc. Can be lowered.

After soaking soybeans soaking meso and hut leaves in saline as described above, fermentation and aging are performed to elute the soy sauce from which the active ingredients of hut leaves are leached (S3).

Through fermentation and ripening, proteins in grains are decomposed into amino acids by proteases, and starches are degraded by glycolysis to have a distinctive taste in soy sauce. Soy may be leached by principle and elute soy sauce containing the physiologically active components of the foliar leaves.

At this time, fermentation and maturation is made at room temperature and may be performed for about 1 to 3 months.

When soybean elution is completed through such fermentation and aging, step S4 is performed by separating only soy sauce in the liquid phase through primary filtration.

More specifically, filter the meju and the bark leaves with a suitable cloth such as mineral wood to separate only the liquid soy sauce, and then re-filter through a net to filter out the unfiltered particles, which are then left in the reservoir for a predetermined time. The sediment can then be removed to obtain a soy stock solution.

Thereafter, the soy solution is sterilized, concentrated, and secondary filtered (S5) so as to easily distribute as a product and to obtain a taste and color of soy sauce.

At this time, the sterilization and concentrating temperature is preferably boiled for 10 to 30 minutes at 80 ~ 90 ℃, after sterilization and condensation in this way is cooled to room temperature and the final fine particles by removing the fine particles using a conventional centrifuge, etc. Soy sauce manufacturing is completed.

As such, sterilization for 10 to 30 minutes at 80 ~ 90 ℃ is a general soy sterilization method because the sterilization effect is weak when the sterilization below 80 ℃ and when the sterilization at 90 ℃ or more occurs nutrients and heat odor occurs.

In the following, the soy sauce was prepared by using a method of preparing soy sauce according to the present invention, and fermentability, ingredient analysis and physiological activity, and sensory test of the prepared soy sauce were performed and the results are shown. This is not limited to this.

Production Example 1 and Production Example 2

5 kg of soybeans were soaked for 24 hours, then boiled at 100 ° C. for 5 hours, cooled to 60 ° C., then crushed and shaped into cubes of 12 × 14 × 4 cm, then fermented and dried outdoors for 30 days. Meju was prepared.

<Manufacture example 2>

Meju was prepared in the same manner as in Preparation Example 1, except that 0.1% of Aspergillus oryzae strain was inoculated into the pulverized soybean before molding into a rectangular parallelepiped shape.

<Manufacture example 3>

 Meju was prepared in the same manner as in Preparation Example 1, except that the product was molded into a rectangular parallelepiped shape having a large size of 16 × 18 × 10 cm.

&Lt; Preparation Example 4 &

Meju was prepared in the same manner as in Preparation Example 3, except that the fermentation and drying temperature was 45 ° C.

<Examples 1 to 4>

Meju prepared in Preparation Examples 1 to 4 were each mixed with saline having a saline content of 88% or more at a ratio of 1: 3, and soy sauce was immersed by adding 0.015 kg of foliar leaves to 1 kg of saline. After fermentation and aging for months, the leaves of meju and huts are separated, filtered and obtained soy stock solution, which is left to rest for 3 days to filter the precipitate, which is then sterilized and concentrated at a temperature of 80-90 ° C. for about 20 minutes. Soy sauce was prepared by removing microparticles using a centrifuge.

Experimental Example 1-Sensory Evaluation-

Sensory evaluation of the soy sauce prepared in Examples 1 to 4 was carried out, the results are shown in Table 1 below.

The sensory evaluation was conducted by 30 students from the Department of Food Science and Technology, Sunchon National University. The scoring criteria are very good: 5 points, good: 4 points, normal: 3 points, bad: 2 points, very bad: 1 point. The sample number was repeated three times with the same panel by changing the number of samples every two hours, and the average score was obtained by excluding the highest and lowest scores for each repetition. The significance test for each treatment was Duncan's multiple comparison method using the SPSS program. Analyzed.

division Meju Types incense color flavor Comprehensive preference map Example 1 Production Example 1 2.86 3.20 3.00 3.27 Example 2 Production Example 2 2.86 3.20 3.67 3.34 Example 3 Production Example 3 2.53 2.34 2.13 2.80 Example 4 Production Example 4 2.87 3.20 2.67 3.20

As shown in Table 1, the soy sauce of Example 1 using the small meju rather than the case of Example 3 using the large meju was superior in the general symbol, and the soy sauce of Example 2 prepared with the meju inoculated was not. The taste was better than the soy sauce of Example 1, and the general symbol was excellent, and the soy sauce of Example 4 dried at a temperature of 45 ° C. was superior to the soy sauce of Example 3 prepared with outdoor dried meju.

That is, the soy sauce prepared according to the present invention was found to be excellent in taste, aroma, and color of the soy sauce by using fermented and dried meju in a drier heated to a predetermined temperature in a state of inoculation with a small size of seed.

Production Example 5

5 kg of soybeans were soaked for 24 hours, then boiled at 100 ° C. for 5 hours, then the boiled beans were cooled to 60 ° C. and crushed, and then inoculated with 0.1% of Aspergillus oryzae strain into the ground soybeans, 12 × 14 × 4 cm After molding into a rectangular parallelepiped, fermented for 30 days and dried at a temperature of 45 ℃ to prepare a meju.

Example 5 Endoscopic Example 7

Meju of Preparation Example 5 was mixed with saline having a saline content of 88% or more at a ratio of 1: 3, and soy sauce was immersed by adding 0.01 kg, 0.015 kg, and 0.02 kg of foliar leaves to 1 kg of saline solution, respectively. After fermentation and maturation, the leaves of the meju and the bark tree are separated, filtered and obtained soy sauce stock solution, which is then rested for 3 days to filter out the precipitate, which is then sterilized and concentrated for about 20 minutes at a temperature of 80-90 ° C. Soy sauce was prepared by removing microparticles using a separator.

&Lt; Comparative Example 1 &

Meju was prepared by mixing the meju of Preparation Example 5 with saline with a saline content of 88% or more in a ratio of 1: 3, fermented and aged, and then separating the meju and filtering to obtain a soy solution. After filtering out the precipitate, sterilization and concentration for about 20 minutes at a temperature of 80 ~ 90 ℃ to remove the fine particles using a centrifuge to prepare a soy sauce.

<Experiment 2>-Analysis of general ingredient content-

The soy sauce of Examples 5 to 7 and the general component content of the soy sauce of Comparative Example 1 as a control was analyzed, and the results are shown in Table 2 below.

At this time, the analysis was performed by AOAC method. In other words, the moisture content was 105 ℃ atmospheric pressure drying method, ash was analyzed by direct ignition method, crude fat by Soxhlet extraction method and crude protein by micro-Kjeldahl method. Soluble nitrogen content was calculated by subtracting water, crude ash, crude protein, crude fat and crude fiber from the total amount.

division moisture(%) Crude fat (%) Crude protein (%) Views min (%) Soluble Nitrogen Free (%) Example 5 67.11 0.46 7.31 21.86 3.26 Example 6 66.58 0.47 7.38 21.92 3.65 Example 7 67.54 0.49 7.42 21.97 2.58 Comparative Example 1 67.25 0.44 7.22 21.81 3.28

As shown in Table 2, the contents of water, crude fat, crude protein, crude ash, and soluble nitrogen content contained in the soy sauce of Examples 5 to 7 were similar to those of the conventional soy sauce of Comparative Example 1.

<Experiment 3>-Change in specific gravity by fermentation period-

The change in specific gravity during the fermentation period of the soy sauce of Examples 5 to 7 is measured and the results are shown in Table 3 and FIG. 2. At this time, soy sauce of Comparative Example 1 was used as a control.

Here, specific gravity was measured using Baume hydrometer by collecting 200 ml of samples from each soy sauce at 10, 20, 30, 40 and 50 days of fermentation. In FIG. 2, A is Comparative Example 1, B is Example 5, C is Example 6, and D is Example 7.

division 10 days 20 days 30 days 40 days 50 days Example 5 1.118 1.123 1.153 1.153 1.161 Example 6 1.148 1.175 1.204 1.282 1.3162 Example 7 1.164 1.175 1.197 1.253 1.269 Comparative Example 1 1.12 1.215 1.194 1.166 1.183

As can be seen from Table 3 and Figure 2 it can be seen that the specific gravity increases as the fermentation period is longer. Specific gravity was confirmed that the specific gravity is higher in the case of Example 6 or Example 7, the addition amount of the leaves of the bark tree than in the case of Comparative Example 1, it can be seen that the specific gravity is similar to Comparative Example 1 also in Example 5 there was. As the soybean fermentation progresses, various soluble components contained in meju are eluted, and since the water-insoluble components in meju become soluble in the soy sauce due to the decomposition of enzymes and microorganisms, the leaves of the hawthorn tree are soluble in soybean. It can be seen that it promotes the dissolution of components and water-soluble components.

However, Example 7 in which 0.02kg of foliar leaves were added had a specific gravity higher than that of Example 6 until the 20th fermentation period, but the specific gravity decreased as compared with Example 6 as the fermentation period increased, and larvae leaves 1 kg of saline. When it was added in excess of 0.02kg, it was confirmed that there is no effect increase according to the increase of the input amount, and when it is added less than 0.01kg, it can be seen that there is no significant difference with the specific gravity of the soy sauce without adding the leaves of the bark tree. Through the leaves of the barn tree was predicted that 1 to 2 parts by weight with respect to 100 parts by weight of saline is preferable.

<Experiment 4>-Reducing sugar content by fermentation period-

The reducing sugar content of the soy sauce of Examples 5 to 7 was measured and the results are shown in Table 4 and FIG. 3. At this time, soy sauce of Comparative Example 1 was used as a control.

The reducing sugar content was measured according to the Somogy method. That is, 10 ml of liver was quantified by Somogy's method and expressed as glucose content. And in Figure 3 A is Comparative Example 1, B is Example 5, C is Example 6, D is Example 7, the unit of the reducing sugar content is%.

division 10 days 20 days 30 days 40 days 50 days Example 5 0.399 0.284 0.248 0.237 0.211 Example 6 0.499 0.322 0.310 0.271 0.228 Example 7 0.834 0.789 0.741 0.681 0.613 Comparative Example 1 0.218 0.204 0.156 0.126 0.114

As shown in Table 4 and FIG. 3, the reducing sugar content of the soy sauce for each storage period was higher as the amount of leaves added to the leaves of Day 10, but was confirmed to decrease slightly from Day 40.

Experimental Example 5 Measurement of Organic Acid Content

In Example 5 to Example 7, the organic acid content was measured using soy sauce 30 days of fermentation as a sample, and the results are shown in Table 5 below. In this case, but prepared by the method of Comparative Example 1 as a control, the fermentation period of 30 days was used.

Here, the organic acid content was added to distilled water in 5 ml of soy sauce, adjusted to 200 mL, centrifuged at 3,000 rpm for 30 minutes, and the supernatant was collected. One filtrate was analyzed using HPLC. The column used Rspak KC-811 column (ID 8 × 300 mm, Waters Co., USA), column oven temperature 30 ℃, mobile phase 0.2mM Potassium dihydrogen phosphate buffer KH ₂ PO ₄ , flow rate 1.0 mL / min, a detector was used a UV detector (UV 486, Waters Co. USA). The content was calculated by external standard method. The unit of organic acid content here is%.

division Oxalic acid Tartaric acid Malic acid Lactic acid Fumaric acid Total Example 5 2.56 - 0.36 0.07 0.15 3.14 Example 6 2.64 - 0.45 1.30 0.18 4.57 Example 7 2.83 - 0.68 1.26 0.24 5.01 Comparative Example 1 2.42 0.41 0.28 0.29 - 3.4

As shown in Table 5, organic acids such as oxalic acid, malic acid, fumaric acid, and lactic acid were detected in the soy sauces of Examples 5 to 7 to which the bark leaves were added, and it was found that the oxalic acid content was very high. Compared with Example 1, it was confirmed that the soy sauce of Examples 5 to 7 contained a greater amount of organic.

Experimental Example 6-Salinity Measurement-

In Examples 5 to 7 and Comparative Example 1, the salt content was measured using a sample of soy sauce with a fermentation period of 30 days, and the results are shown in Table 6 below. In this case, but prepared by the method of Comparative Example 1 as a control, the fermentation period of 30 days was used.

Here, the salinity of soy sauce was tested in accordance with the Food Code. 5 mL of the samples collected in Examples 5 to 7 and Comparative Example 1 were put in a 500 mL volumetric flask, respectively, distilled water was added to 500 mL, and homogenized. Filtrate the homogenized filtrate, take 10 mL in a 50 mL Erlenmeyer flask, add 2 mL of potassium chromate, add 0.02N-AgNO ₃ solution to the point where red precipitate occurs, and the amount of 0.02N-AgNO ₃ consumed. (mL) was measured.

division salt(%) Example 5 19.89 Example 6 19.19 Example 7 21.06 Comparative Example 1 20.475

As shown in Table 6, it was confirmed that the salinity of the soy sauce prepared in Examples 5 to 7 is not significantly different from the salinity of the soy sauce prepared in Comparative Example 1 as a control.

Experimental Example 7 Measurement of Free Amino Acid Content

The free amino acid content of the soy sauce prepared in Examples 5 to 7 was measured, and the results are shown in Table 7, and the unit of the free amino acid content was mg%, and the soy sauce of Comparative Example 1 was used as a control.

The free amino acid content was analyzed by the method of Ohara and Ariyosh. 25 mg of sulfosalicylic acid was added to 10 mL of soy sauce and left for 4 hours at 4 ° C. It was analyzed by an automatic analyzer (S433, SYCAM autoanalyzer, Germany). In the analysis conditions, the column was a Cation separation column (150 mm × 4.6 mm), the flow rates were 0.45 mL / min Buffer and 0.25 mL / min Reagent, and the results were analyzed by external standard method by integrator.

division Comparative Example 1 Example 5 Example 6 Example 7 Aspartic acid 29.06 34.78 39.36 41.18 Serine 27.35 29.24 31.34 33.93 Glutamic acid 119.58 122.75 134.32 138.05 Glycine 16.514 17.02 18.51 21.76 Histidine 32.82 33.85 34.49 36.56 Arginine 11.70 16.57 17.92 18.43 Throneine 23.09 24.54 24.87 27.34 Alanine 31.41 32.09 33.13 33.96 Proline - 24.74 25.69 25.92 Tyrosine 24.34 24.75 25.40 25.74 Cystine - 5.64 6.82 6.93 Valine 32.85 33.67 33.85 34.65 Methionine 5.04 5.65 6.23 6.74 Lysine 41.61 42.20 43.29 45.01 Isoleucine 32.77 34.20 35.25 35.81 Leucine 48.99 49.03 52.26 54.21 Phenylalanine 30.15 32.05 32.84 33.97 Total amino acids 507.27 562.77 595.57 620.19

Through the results of Table 7, the total amount of free amino acids was confirmed that the soy sauce of Example 5 to Example 7 showed a higher total free amino acid than the soy sauce of Comparative Example 1, the content of each amino acid type is 119 ~ 138 mg% Glutamic acid It was the major amino acid, and Leucine and Lysine were the next highest contents. Glutamic acid is a representative amino acid of soy sauce and occupies the highest content among amino acids detected in the results of the present invention.

Experimental Example 8 Measurement of Volatile Flavor Components

The volatile aroma component of the soy sauce prepared in Examples 5 to 7 was measured, and the results are shown in Table 8, the unit of the volatile aroma component is area%, and soy sauce of Comparative Example 1 was used as a control.

At this time, the measurement of volatile odor component was analyzed using Purge & Trap device and GC-Mass. In other words, 3 ml of soy sauce was placed in a trap tube, and 7 ml of distilled water was added to collect volatile flavor components. The separation and identification of volatile flavor components was analyzed by GC-Mass. The spectram of the Wiley library was used. The content is expressed in area percentages (20, 21).

division Comparative Example 1 Example 5 Example 6 Example 7 Ethyl ether 19.09 7.80 13.15 14.35 Hexane 16.32 20.43 19.66 17.33 Butanal 15.00 18.07 17.08 15.78 Methane 7.72 6.18 6.28 8.42 Acetic acid 25.27 26.15 26.22 24.21 dl-Limonene 10.20 10.23 8.36 12.53 Iso butylaldehyde 3.6 9.69 8.01 5.24 Xylene 2.8 1.45 1.24 2.14

In the soy sauce of Examples 5 to 7 according to the present invention through the results of Table 8, a total of 13 types of fragrance components were detected, acetic acid of the detected fragrance components occupy the highest proportion, ethyl ether and hexane Aroma content was also high. According to the results of the analysis of the fragrance component of each example, the results of the detection of the fragrance components of the soy sauces of Examples 5 to 7 in which the soy sauce and leaf of the bark of Comparative Example 1 were added showed similar trends, but in the case of dl-limonene It was found that it was not detected in the soy sauce of Comparative Example 1 without adding leaves.

Experimental Example 9 Measurement of Antioxidant Activity

Antioxidant activity of the soy sauce prepared in Examples 5 to 7 was measured, and the results are shown in FIG. Soy sauce of Comparative Example 1 was used as a control. In Figure 4, A is a synthetic antioxidant BHT (Butylated Hydroxy Toluenet), B is vitamin C, C is soy sauce of Comparative Example 1, D is soy sauce of Example 5, E is soy sauce of Example 6 , F is the soy sauce of Example 7.

The antioxidant activity was measured by the hydrogen donating effect on DPPH (1.1-diphenyl-2-picrylhydrazyl) of each extract according to the method of Blois. That is, 4 mL of 0.1 mM DPPH solution (dissolved in 99% methanol) was added to 2 mL of soy sauce, followed by vortex mixing for 30 minutes at 37 ° C. The reaction solution was measured for absorbance at 517 nm using an absorption spectrophotometer. The electron donating ability was measured by electron donating ability (EDA%), and the results obtained from three repeated experiments were expressed as average values.

As can be seen from Figure 4 it was confirmed that the antioxidant activity of Example 5 and Example 6 was slightly increased compared to the antioxidant activity of Comparative Example 1, in Example 7 it was found that the antioxidant activity is significantly improved compared to Comparative Example 1 Could.

Experimental Example 10-Sensory Evaluation-

Sensory evaluation of the soy sauce prepared in Examples 5 to 7 was carried out, and the results are shown in Table 9 below. At this time, the sensory evaluation was carried out in the same manner as Experimental Example 1, soy sauce prepared in Comparative Example 1 was used as a control.

division incense color flavor Comprehensive preference map Example 5 3.27 3.54 3.41 3.52 Example 6 3.92 3.76 3.96 3.95 Example 7 3.42 3.61 3.58 3.56 Comparative Example 1 3.26 3.34 3.22 3.29

As shown in Table 9, the soy sauce prepared in Examples 5 to 7 in which the bark leaves were added according to the present invention was compared to the soy sauce prepared in Comparative Example 1 in which the bark leaves were not added. And it was found that the overall degree of preference, high in the case of the case of Example 6 containing 0.015kg of foliar leaves is high.

Through this, if the leaf of the barn tree is less than 1 part by weight based on 100 parts by weight of saline, there is no effect of improving the fragrance, color, taste and general symbolism compared to Comparative Example 1, despite the addition of the barn tree leaf. It was found that the amount of leaves added was excessively high, but the soy sauce was less likely to fall.

Claims (3)

In the soy sauce manufacturing method,
Boiling grains to produce meju (S1);
Soaking the soju and hut leaves in saline soaking (S2);
Fermenting and aging soy sauce solubilized soy sauce leaching the active ingredient of the leaves of the bark (S3);
Separating only the liver of the liquid phase through primary filtration to obtain a soy sauce stock solution (S4);
Sterilizing and concentrating the soy stock solution and performing secondary filtration (S5),
The meju is inoculated with the seed during fermentation, hot air dried at 45 ℃, the molding size soy sauce production method using a hut tree, characterized in that 500 ~ 1800 cm 3.
The method according to claim 1,
The saline solution is used 250 to 350 parts by weight based on 100 parts by weight of meju,
Said hut leaves are soy sauce production method using hut trees, characterized in that 1 to 2 parts by weight based on 100 parts by weight of saline. delete

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