KR101392286B1 - Method for producing angelica gigas nakai soy sauce adding extruded ultrafine angelica gigas nakai powder and angelica gigas nakai soy sauce produced by the same method - Google Patents

Abstract

The present invention relates to a preparation method for Angelica gigas NAKAI soy sauce, which prepares soy sauce by adding Angelica gigas NAKAI powder made by ultrafine grinding after the extrusion of Angelica gigas NAKAI, and to the Angelica gigas NAKAI soy sauce prepared by the method. The Angelica gigas NAKAI soy sauce in the present invention has increased decursin, decursinol angelate, polyphenol, and flavonoid contents and increased functionalities such as an antioxidant activity, etc. in comparison with Angelica gigas NAKAI powder made by existing methods. Therefore, the present invention can provide the Angelica gigas NAKAI soy sauce with enhanced functionalities and preference when adding a proper amount of the Angelica gigas NAKAI powder made by ultrafine grinding after the extrusion of Angelica gigas NAKAI in the preparation of soy sauce.

Description

[0001] The present invention relates to a method for producing Angelica gigas Nakai, which is produced by adding extruded ultrafine Angelica gigas powder, and a method for producing Angelica gigas Nakai soy sauce containing extruded ultrafine Angelica gigas Nakai powder and Angelica gigas Nakai soy sauce produced by the same method }

The present invention relates to a method for improving the function and physiological activity of Angelica gigas, which comprises preparing Angelica keiskei by extrusion molding, ultrafine powdering, and adding Angelica gigas powder having an increased content of decursin and dexacinol angelate, The present invention also relates to a method for producing the fermented soy sauce soy sauce,

Soy is fermented and fermented soybean fermented food, which is the representative fermented soybean fermented food of Korea. It is excellent in shelf life and possesses its unique taste and flavor, and has taken an important place in Korean food culture. In addition, Is a traditional food that has been widely used as a main protein intake source.

Soy is known to be effective in preventing hormone-related diseases such as menopausal syndrome, osteoporosis, cardiovascular disease, breast cancer, prostate cancer and colon cancer, as it contains various functional ingredients as well as protein and fat- have.

Angelica ginseng is a botanical medicinal material which is widely used clinically and is particularly effective for women, as a summary of blood red blood cells in gynecological diseases such as calm, analgesia, anemia, and dysmenorrhea and colds. Because it is used all over blood related diseases, it is known to be a precious medicament in herbal medicines so that it is almost all contained in all blood related prescriptions. Dangers contain large amounts of dexacin and dexacinol angelate. Deckersin has recently been shown to be effective in treating leukemia, alleviating renal toxicity, and treating diabetic hypertension. In addition, it has whitening function and antibacterial function against Helicobacter pylori. Decker's is also known to help prevent and treat dementia because of its protective effect on brain cells. It also activates blood circulation and metabolism, thereby contributing to the removal of active oxygen as well as antioxidants. Reported.

The current consumption of Angelica gigas is generally added by hydrothermal leaching during the preparation of medicinal herbs, but when extracted with hot water, the yield of extract from water is very low and unstable in the case of decagin, In order to obtain dexacin, it has a disadvantage that it must be extracted through an organic solvent such as alcohol. It is necessary to develop ultrafine processing technology which can increase the solubility in the development of products using these tissues.

The extrusion process is widely used in food manufacturing since it is used not only for physicochemical, nutritional and physiological characteristics but also for changing the ingredient content of the raw materials under continuous processing conditions by temperature, water content, pressure / shearing, Medicinal crops containing high fiber content could increase the content of water soluble dietary fiber and increase the extraction of physiologically active material in dietary fiber by using the extrusion molding process for insoluble dietary fiber.

Recently, research on functional soy sauce products containing various herbal medicines has been concentrated. However, when the Angelica edulis is extruded and then pulverized into ultra fine powder, the content of decagin and dexacinol angelate, which are the indicator substances of Angelica gigas Nakai, and the functional component and physiological activity of the soybean product containing Angelica gigas powder prepared by the above method There is no mention of this increased soy sauce product.

Korean Patent Registration No. 0209770 discloses a conventional method of producing soy sauce and powdered soy sauce in which unpleasant odors have been removed. Korean Patent Registration No. 0913541 discloses a method for producing soy sauce having improved functionality. However, Method.

DISCLOSURE OF THE INVENTION The present invention has been made in order to solve the above-mentioned problems, and it is an object of the present invention to provide a method for producing Angelica gigas Nakai, which comprises extruding Angelica gigas, This study was carried out to investigate the production method of Angelicae japonica, which has improved the quality and preference, by optimizing the preparation conditions, mixing ratio and aging condition of meju, The purpose is to provide.

In order to solve the above problems, the present invention provides a method for producing Angelicae Radix having the feature that the Angelica keel powder prepared by extrusion molding and ultrafine grinding is added.

Further, the present invention provides a fermented soy sauce soy sauce prepared by the above method.

The present invention was able to enhance the content of decaccine and decancinol angelate in comparison with general cornstarch pure Angelica powder and ultrafine powdered angelica powder by extrusion molding and extrusion finishing of Angelica gigas Nakai, In the case of Danggui soy sauce prepared by adding a proper amount of one Angelica gigas powder to soy sauce, the physiological activities such as decursin, decursinol angelate, polyphenol and flavonoid contents and antioxidant activity were increased In addition, it is possible to provide a soy sauce product having excellent taste and taste, thereby enhancing the productivity and increasing the added value of the dairy product farm.

Fig. 1 shows a process for producing meju used in the production of a sugar-free soy sauce of the present invention.
Fig. 2 is a graph comparing the antioxidative activity of Angelicae japonica by concentration.
(0.2%) Soy sauce: Soy sauce, ultra - fine chain (0.2%) prepared by adding crushed chrysanthemum powder. Soy sauce: Soy sauce prepared by adding ultrafine crushed chrysanthemum powder, Chain (0.2%) Soy sauce: Soy sauce prepared by extruding and adding ultrafine milled Angelicae powder

In order to accomplish the object of the present invention, the present invention provides a method for producing a fermented soybean soup, which comprises preparing a fermented soy sauce powder prepared by extrusion molding and ultrafine pulverization in a conventional method for producing soy sauce .

In the method for manufacturing the Angelica keiskei koreana according to the present invention, the Angelica keratinis powder can be produced by ultrafine milling an Angelica keratinis extruded to a size of not more than 10 탆, more preferably from 0.1 to 10 탆 And most preferably, extruded Angelicae can be prepared by ultra-fine grinding to a size of 1 to 10 mu m. The ultrafine powdered Angelica japonica powder after extrusion molding under the above conditions showed higher contents of Decursin and Decursinol angelate, which are the indicator substances of Angelica gigas, than the existing crude crushed and ultrafine Angelica japonica powder And it was able to be prepared as Angelicae powder which is excellent in solubility and suitable for the production of soy sauce.

The method of the present invention for producing the dangjin soy sauce comprises, more specifically,

(a) preparing an Angelica edulis powder by extrusion molding an Angelica gigas extruded using an extruder controlled at a screw rotating speed of 250 to 350 rpm and a temperature of 140 to 180 ° C to a size of 10 μm or less;

(b) soaking and growing the soybeans, followed by cooling;

(c) pulverizing the cooled soybeans in step (b), adding the prepared Angelica keiskei powder and Aspergillus oryzae to the pulverized soybeans, and molding the resultant into meju ;

(d) drying the fermented meju after the step (c); And

(e) adding salt water and germanium to the fermented meju of step (d), aging and separating only the soy sauce,

More specifically,

(a) preparing an Angelica edulis powder by extrusion molding an Angelica gigas extruded using an extruder controlled at a screw rotating speed of 250 to 350 rpm and a temperature of 140 to 180 ° C to a size of 10 μm or less;

(b) soaking the soybeans for 10 to 14 hours, increasing the temperature for 70 to 110 minutes, and then cooling at 28 to 32 DEG C for 20 to 40 minutes;

(c) pulverizing the cooled soybeans in step (b), adding 0.15 to 0.25% by weight of the prepared Angelica gigas powder prepared in step (a) and Aspergillus oryzae to the pulverized soybeans Shaping into a hummer;

(d) drying the shaped meju of step (c) at 40 to 50 ° C for 20 to 28 hours and then fermenting at 32 to 35 ° C for 40 to 50 days; And

(e) 2 to 3% by weight of germanium is fermented in a mixture of 18 to 24% (w / v) of saline at a ratio of 0.8 to 1.2: 2.5 to 3.5 by weight to the fermented meju of step (d) Followed by aging for 4 to 8 months and then separating only the liver,

Most specifically,

(a) preparing an Angelica powder by extrusion molding an Angelica gigas extruded using an extruder controlled at a screw rotating speed of 300 rpm and a temperature of 160 캜 to a size of 10 탆 or less;

(b) soaking the soybeans for 12 hours, heating for 90 minutes and cooling at 30 < 0 > C for 30 minutes;

(c) pulverizing the cooled soybeans in step (b), adding 0.2 wt% of the prepared Angelica gigas powder and the Aspergillus oryzae to the weight of the pulverized soybean, ;

(d) drying the molded meju of step (c) at 45 캜 for 24 hours and then fermenting at 33.5 캜 for 45 days; And

(e) adding 2.5% by weight of germanium to the fermented meju of fermented Meju at a ratio of 1: 3 by weight of 21% (w / v) of brine, aged for 6 months And separating only the post-liver soy sauce.

In the method for producing the fermented soy sauce of the present invention, it is preferable that the concentration of the saline in the step (e) is adjusted after adjusting the salt concentration to 15% or less and then the germanium is mixed with the soy It is preferable to add them under the same conditions as described above to remove the odor of the solution.

In soy sauce prepared under the above conditions, the soybean protein was well fermented and decomposed to increase the TN (total nitrogen) index, thereby enhancing the flavor and richness of the soybean protein to further improve the preference degree. Further, while the harmful substances in the soy sauce were reduced, The physiological activities such as decursin, decursinol angelate, polyphenol and flavonoid contents and antioxidant activity are promoted, so that it is possible to provide soy sauce not only excellent in quality but also good for consumers' health There is an advantage.

The present invention also provides a fermented soy sauce prepared by the above method.

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.

Manufacturing example  1: Manufacture of Danggui Soy Sauce

1. Disclosure Material

The varieties of soybean were golden species and were supplied by PyeongChang Farming Union and used as a sample for making meju and soy sauce. The raw materials with moisture content of 70% or more were dried to less than 10%, and then cut into a certain size using a three-seater, and then crushed to a size of 3 mm or less. And extrusion molding materials.

2. Manufacture of Angelica gigas powder treated by various methods

The Angelica japonica was treated with various methods (crude crushing, ultrafine, extruded - ultrafine) and added during meju molding. A pinhole grinder was used to crush the Angelica gigas. 60 mesh sieves were added to a pinmill mill to be pulverized to prepare crude cornstarch powder. In extrusion molding, extrusion molding was carried out using a twin screw extruder in the same direction. The feed rate and the moisture content were fixed at 5 kg / hr and 20%, respectively, during extrusion molding. The screw rotation speed was 300 rpm and the temperature was 160 ° C Lt; / RTI > The Angelica japonica extruded under the above conditions was finely pulverized to a size of not more than 10 占 퐉 to prepare an extruded ultrafine Angelica powder. Ultrafine powder was prepared by ultra - fine grinding of crude Angelica gigas Nakai powder at 10 ㎛ or less. The raw material feed rate and the linear velocity of the pulverizer were 1 kg / hr and 100 m / s, respectively.

3. Manufacture of soy sauce

1) Manufacture of meju

The preparation of traditional meju was made by the method of Fig. The beans were washed, soaked for 12 hours, dehydrated, and then heated at normal pressure for 1 hour 30 minutes and then cooled at room temperature (30 ° C) for 30 minutes. After the beans were cooled, the beans were pulverized and Aspergillus oryzae (Chungmu fermentation, Korea) were inoculated at 0.03% of the soybean weight. After adding 0.2% (w / w) of Angelica keiskei Powder (crude crushed, ultrafine, extruded ultrafine) treated by various methods to the inoculated soybeans, a rectangular shape with a width of 15.5 cm, a length of 5.5 cm and a height of 3 cm Meju was made by molding. After the preparation of meju, outer surface drying was carried out at 45 ° C for 24 hours using a hot air drier to remove germs in the meju. Meju was fermented by storing the meju in a thermostatic hygrostat (Korea Advanced Instrument Co., Ltd., Korea) at 33.5 ℃ for 45 days.

Addition of Angelica gigas powder sample Processing method Amount of Angelica gigas (%) One No ginseng added (control) 0 2 Crushing 0.2 3 Ultrafine 0.2 4 Extrusion - Ultrafine 0.2

2) Soy sauce manufacturing

Soy sauce was prepared using fermented meju. The fermented meju was kept at 33.5 ℃ for 45 days and immersed in a ratio of 1: 3 (Meju: saline). The salinity of salted water was adjusted to 21% (w / v) concentration to adjust the salinity of soy sauce below 15% and the salted salted sea salt (Taepyeong Salt Co., Ltd.) Produced in Shinhan County, Jeonnam Province was used. To remove the intrinsic odor of soy sauce, 2.5% of porous natural minerals (germanium, Doosung Corporation) were added. In order for the manufactured soy sauce to be released as a product, the TN index of the soy sauce should be 0.7% or more. Therefore, it was left for more than 6 months to increase TN index. The leaves of the leaves were separated into soybean paste and soybean paste using filter paper. The isolated soy sauce was filtered at 5 ㎛ or less, sterilized at 80 ℃ for 30 minutes, and packed.

Experimental Method

1. Analysis of physicochemical and physiochemical components of liver

The physiochemical components of soy sauce prepared by using different processing methods were compared and analyzed.

1) Content of functional ingredients in liver

A) Manufacture of soy sauce extract

The samples were extracted with 80% ethanol in a water bath at 80 ° C for 2 hours. After extracting the solvent layer with filter paper (Whatman No.2), the residue was extracted once more by repeating the same procedure under the same conditions. The extract was filtered under reduced pressure using a filter paper (Whatman No. 2) and then concentrated under reduced pressure at 40 ° C or less using a rotary evaporator (EYELA, N-1000, Tokyo, Japan). Concentrated samples were lyophilized to remove moisture and used in the experiment.

B) Determination of decursin and decursinol angelate contents

The analytical samples were analyzed by filtration with a 0.45 ㎛ syringe filter (Toyo Roshi Kaisha, Japan) after dissolving in 80% ethanol for HPLC. The HPLC analytical instruments were Shimadzu LC system (CBM-20A; Shimadzu Co, Ltd., Kyoto, Japan) were used. Columns were C18 column (Kinetex, 100 × 4.6 mm, 2.6 micron Phenomenex, Inc., Torrance, CA, USA). The flow rate was measured at an absorbance of 329 nm at 1.0 mL / min. The standard reagents for the content analysis were purchased from ELCOM (Korea) for decursin and decursinol angelate from Korea.

C) Total flavonoid contents of soy sauce

Total flavonoid content was determined by adding 0.1 ml of 10% Al (NO ₃ ) ₃ solution and 0.1 ml of 1 M potassium acetate solution to 0.5 ml of the extract, adding 4.3 ml of distilled water, reacting at room temperature for 40 minutes Absorbance was measured at 415 nm. At this time, the standard calibration curve was prepared using quercetin.

D) Total polyphenol contents of soy sauce

The total polyphenol content was measured by slightly modifying the Folin-Denis method using the phenomenon that the phenolic material reacted with phosphomolybdate to show blue color. That is, 0.2 ml of the extract was taken in a test tube, 1.8 ml of distilled water was added, mixed well, and left at room temperature for 3 minutes. 0.4 ml of a saturated solution of Na ₂ CO ₃ was added and mixed, and 1.4 ml of distilled water was added to make a total of 4 ml. The mixture was allowed to stand at room temperature for 1 hour and the absorbance of the supernatant was measured at 725 nm. At this time, the total polyphenol compounds were determined from the standard curves prepared using tannic acid.

2) Evaluation of physiological activity of soy sauce

A) Measurement of DPPH free radical scavenging activity

The fractions were dissolved in 80% methanol by concentration. 1 ml of each fraction solution was added to the test tube, and 4 ml of 0.15 mM DPPH solution (dissolved in 80% MeOH) was added thereto. The mixture was allowed to stand at room temperature for 30 minutes and absorbance was measured at 517 nm. The DPPH radical scavenging activity (%) was expressed as a percentage (%) in the absorbance difference between the sample added and the non-added sample.

DPPH radical scavenging activity (%) = [(1-A / B) 100%]

A: Absorbance of the sample, B: Absorbance of the control

Example  1: of Angelica powder Decursin and Deckersynow  Angelate ( Decursinol angelate ) content

Table 2 shows the results of measuring the amount of decursin and decascinol angelate in powders obtained by crushing, finely pulverizing and extruding finely pulverized Angelica gigas.

As a result, the content of Deckersin and Deckercinol Angelate were higher in the order of crude crushing powder, ultrafine powder and ultrafine extruded powder. The crude powder was 40.84 mg / g and 27.79 mg / g, respectively, and the ultrafine powder after extrusion was 3.25 mg / g and 2.19 mg / g, respectively 43.09 mg / g, and 29.98 mg / g, respectively. This suggests that extracellular deckerin and decascinol angelate were extracted due to destruction of Angelica cell wall and ultrafine pulverization due to high shear force to which the screw could act.

The content of decursin and decursinol angelate (mg / g) Processing method Dexacin (mg / g) Dexacinol angelate (mg / g) Crushing 39.84 27.79 Ultrafine 41.08 28.55 Ultra fine after extrusion 43.09 29.98

Example  2: Total flavonoid content of Angelica sinensis Total flavonoid contents ) And total polyphenol content ( Total polyphenol contents )

The contents of polyphenols and flavonoids in soy sauce prepared by adding 0.2% of Angelica gigas Nakai prepared by different processing methods are shown in Table 3 below.

Contents of Polyphenols and Flavonoids in Angelica koreana Types of soy sauce Polyphenol content (mg / g) Flavonoid content (mg / g) 0.2% addition of crushed powder 14.2 ± 0.4 1.0 ± 0.1 Addition of 0.2% ultra-fine powder 11.8 ± 0.7 0.8 ± 0.1 Extruded super-fine powder 0.2% added 14.3 ± 0.3 1.3 ± 0.1

The contents of polyphenols were 14.2, 11.8 and 14.3 mg / g, respectively, and flavonoid contents were 1.0, 0.8, and 1.3 mg / g, respectively. The highest content of polyphenols and flavonoids in soy sauce added with extruded ultra - pure chain Angelica gigas powder.

Example  3: Electron donating ability of soy sauce DPPH free radical scavenging activity )

Antioxidant activity of soy sauce added with Angelica gigas Nakai was measured by DPPH free radical inhibition ability. All soybean showed high antioxidative capacity. The antioxidative capacity of the group with crude crushing, ultra - fine chain and extruded ultramicrocrystal gelatin powder showed antioxidative capacity of 60.0, 55.9 and 76.5% at 10 mg / Liver showed the highest antioxidative activity (Fig. 2).

Claims (5)

(a) preparing an Angelica edulis powder by extrusion molding an Angelica gigas extruded using an extruder controlled at a screw rotating speed of 250 to 350 rpm and a temperature of 140 to 180 ° C to a size of 10 μm or less;
(b) soaking and growing the soybeans, followed by cooling;
(c) pulverizing the cooled soybeans in step (b), adding the prepared Angelica keiskei powder and Aspergillus oryzae to the pulverized soybeans, and molding the resultant into meju ;
(d) drying the fermented meju after the step (c); And
(e) adding brackish water and germanium to the fermented meju of step (d), and aging and separating only the soy sauce. delete delete The method according to claim 1,
(a) preparing an Angelica edulis powder by extrusion molding an Angelica gigas extruded using an extruder controlled at a screw rotating speed of 250 to 350 rpm and a temperature of 140 to 180 ° C to a size of 10 μm or less;
(b) soaking the soybeans for 10 to 14 hours, increasing the temperature for 70 to 110 minutes, and then cooling at 28 to 32 DEG C for 20 to 40 minutes;
(c) pulverizing the cooled soybeans in step (b), adding 0.15 to 0.25% by weight of the prepared Angelica gigas powder prepared in step (a) and Aspergillus oryzae to the pulverized soybeans Shaping into a hummer;
(d) drying the shaped meju of step (c) at 40 to 50 ° C for 20 to 28 hours and then fermenting at 32 to 35 ° C for 40 to 50 days; And
(e) 2 to 3% by weight of germanium is fermented in a mixture of 18 to 24% (w / v) of saline at a ratio of 0.8 to 1.2: 2.5 to 3.5 by weight to the fermented meju of step (d) And aging for 4 to 8 months, and separating only the soy sauce. 6. A method of manufacturing a fermented soy sauce comprising the steps of:

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