KR101557060B1 - Preparation Method For Soy Sauce and Powder Comprising of Astragalus membranaceus - Google Patents

Abstract

The present invention relates to a process for producing soybean oil, Preparing a fermented meju by molding the thus-mixed soybean and Huangguo powder mixture into meju and fermenting; And mixing the prepared fermented Meju with 15-20% saline at a weight ratio of 1: 3 to 1: 4, fermenting the fermented meju for 40-50 days, and filtering the liquid to prepare a soy sauce. ) Amino nitrogen: 1.3-2.0%; (b) polyphenol: 70-150 占 퐂 / ml; And (c) a flavonoid: 200-700 mg / ml.

Description

[0001] The present invention relates to a soy sauce including a hull, and a method for preparing the soy sauce using the same,

The present invention relates to a method for preparing Hwanggi soy sauce. More particularly, the present invention relates to a fermented soybean fermented by fermenting soybean meal with fermented soybeans, and fermenting fermented soybean meal with salt water. According to the present invention, And a flavor enhancing functional hwanggi soy sauce can be provided.

Soy sauce, which is used as a seasoning for the liver and taste of food, is generally prepared by aging conventional meju or modified meju in brine and then filtering or heating and sterilizing the obtained liquid. Soy sauce mixes amino acids, organic acids, and free sugars, which are produced by decomposition of soy protein, starch, and fat during fermentation, to produce a unique taste and aroma combined with salty, sweet and savory flavors. It can taste different. In Korea, soy sauce flavor is good enough to be able to taste food in Korea, so when you soak the soy sauce, you have to choose the soy sauce and forbid the dishonesty. It has been considered important.

Soy sauce can be divided into soy sauce, medium sauce, and dilute soy sauce depending on the concentration. It differs in the degree of salty, sweetness and color, respectively, and therefore different uses depend on the food. The middle stage is used for boiling the soup, and the middle stage is used for controlling the stew or herb. The years of dipping are over 5 years, and the old soy sauce is sweet and pungent, (鰒 全 全) and so on. In addition, soy sauce can be divided into conventional, improved, and formula depending on the production method. The conventional method is to stir the meju in the ondol and put it in a salt fire. Then, we pour the back juice into the sieve and pour it into the kettle and pour it into the kettle. The improvement method is the same as the conventional method, but the protein and starch are hydrolyzed It is said to be immersed in an improved meju made using Hwang Guk-gyun, which has a strong force to make. The modified soy sauce has the advantages of uniform quality, strong flavor, and relatively simple manufacturing method, but has a disadvantage in that the taste is monotonous. In addition, soy sauce (amino acid soy sauce), soy sauce, soy sauce, peanut paste, soy sauce, soy sauce, hydrolyzed by hydrolysis of protein raw materials, such as caustic soda and sodium carbonate to neutralize the amino acid salt to match the liver and the color of traditional soy sauce It is made by adding aroma chemicals, but it is less flavorful than traditional and improved soy sauce.

On the other hand, Astragalus membranaceus, which is mainly distributed in Korea, Japan, Manchuria, Northeastern China, and Eastern Siberia, is a perennial herbaceous plant with roots of dicotyledonous roots. Hwanggi is often cultivated as an herb, and in autumn, it is picked up in the autumn to remove the outermost root and rootstock, and dried in the sun is called Hwanggi of Chinese herbal medicine. It has the efficacy of tannin, gihan, diuretic, It is prescribe to the osteoporosis, the uterine cavity, the internal sewage, the sweat of sweat, the peripheral nerve and the like.

Although the above-mentioned medicinal herb has been used as a part of herbal medicinal materials, the most commonly used form is used for boiling herbs together with chickens when she takes her summer sundown samgyetang. Hwanggi is mainly used in oriental medicine rather than food. It is used for the purpose of jisan, diuretic, tincture, blood pressure drop, etc. In pharmacological experiments, diuretic action, tonic action, hypotensive action, hypoglycemic action, immune enhancement action, Antioxidant, antiviral, and other physiological functions. The physiologically active substances present in the hibernate period include formononetin and triterpenoide glycoside, which are one of isoflavone glycosides, and substances such as β-sitosterol and stimast-4-en-6β-ol-3-one And saponins such as astragalosides and sugars.

Korean Patent Application No. 2008-0047990 ", and " Method for manufacturing lacquer soy sauce, " which are related to functional soy sauce or soy sauce having a herbal ingredient added thereto and a preparation method thereof. The above patent application provides a method for producing a lacquer sauce excellent in shelf life by the use of lacquer having toxicity removed by mixing lacquer, hwanggi, and sage to remove toxicity by hot water extraction, and thus has a preservative effect and unique preservative effect of lacquer. Another prior art document, 'Korean Patent Application No. 2007-0007871', shows that after the first fermentation of soy sauce, there is a phytase, anthocyanidase, chrysanthemum, chrysanthemum, A method for preparing soy sauce having an anti-hypertensive activity of lowering blood pressure, an improvement of plasma lipid level and an improvement of kidney function by adding hot-water extract of Chinese medicinal herbs mixed with gold, 2001-0072490 discloses a soy sauce which is characterized in that 9 liters of soy sauce is mixed with 10 to 30% of 1 kg of sulfur or 1 kg of sulfur, and is aged, boiled and filtered. However, in the case of fermentation of Hwanggi during fermentation of Meju, it was found that the optimum content of Hwanggi, the period of fermentation, and the physicochemical characteristics of soy sauce were investigated. A technique for the production method is not yet known.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The present inventors have made efforts to develop soy sauce having excellent sensuality while showing diabetic and hypertensive improvement effects on diabetic and hypertensive patients due to its excellent antioxidant activity. As a result, it has been found that soy sauces having various antimicrobial activities can be prepared when soy sauce is prepared by adding MeSH to a soy sauce having excellent antioxidative activity and excellent sensory properties.

Accordingly, the present invention provides a method for preparing Hwanggi soy sauce by adding Hwanggi during the manufacture of Meju, in the production of Hwanggi soy sauce.

It is an object of the present invention to provide a method for producing soybean flour, Preparing a fermented meju by molding the thus-mixed soybean and Huangguo powder mixture into meju and fermenting; And mixing the prepared fermented Meju with 15-20% saline at a weight ratio of 1: 3 to 1: 4, fermenting the fermented meju for 40-50 days, and filtering the liquid to prepare a soy sauce. ) Amino nitrogen: 1.3-2.0%; (b) polyphenol: 70-150 占 퐂 / ml; And (c) a flavonoid: 200-700 mg / ml.

The inventors of the present invention have recognized the excellent efficacy against the various pharmacological effects and antioxidant activities of Huanggeong, and applied it to the soy sauce, which is a fermented food, in order to produce Huangguo soy sauce having better flavor and functionality than the conventional soy sauce. As a result, it has been found that when soy sauce is prepared by adding sulfuric acid together with boiled soybean to make soy sauce, it is possible to produce functional soy sauce which is rich in various amino acids and glutamic acid, .

According to one aspect of the present invention, the present invention provides a method for producing yellow radish liver comprising the following steps. Mixing the so-called bean and Huangpu powder and heating at 100-120 캜 for 2-3 hours; Preparing a fermented meju by molding the thus-mixed soybean and Huangguo powder mixture into meju and fermenting; And mixing the prepared fermented Meju with 15-20% saline at a weight ratio of 1: 3 to 1: 4, fermenting the fermented meju for 40-50 days, and filtering the liquid to prepare a soy sauce. ) Amino nitrogen: 1.3-2.0%; (b) polyphenol: 70-150 占 퐂 / ml; And (c) a flavonoid: 200-700 mg / ml.

In the present invention, it is a very important feature to mix the hwanggi powder in the step of growing soybeans. In order to maintain the high antioxidant activity and essential amino acid content of the present invention, hwanggi soy sauce has high content, it is possible to induce the effective components of Hwanggi to permeate into beans by steaming with Hwanggi powder at the stage of soaking the soybean, It is possible to obtain the effect of In addition, since the pharmacokinetic composition and flavor of the bean curd are sufficiently broken in the soybean, the flavor of the soy sauce prepared using the soybean can be further improved.

According to a preferred embodiment of the present invention, the yellowish powder is added in an amount of 3-15% by weight, more preferably 4-13% by weight, based on the total weight of the mixture of the soybean powder and the yellowish powder, By weight, and most preferably 5 to 10% by weight. In the present invention, when the added amount of the yellowish powder is less than 3% by weight, the content of polyphenols and flavonoids is low and antioxidative effect can not be expected. In addition, when the content is more than 15% by weight, the sensory preference is not high and the antioxidative effect and the amino acid content are not significantly different from those when the amino acid content is 15% by weight. .

According to a preferred embodiment of the present invention, the Meju further comprises 0.01 to 3.0% by weight of Aspergillus oryzae relative to the total weight of Meju, more preferably 0.1 to 2.0% by weight of Aspergillus oryzae , And most preferably 1.0% by weight of Aspergillus oryzae. If the added amount exceeds 3.0% by weight, over fermentation occurs. If the added amount is less than 0.01% by weight, fermentation progresses slowly.

According to a preferred embodiment of the present invention, the meju fermentation is characterized by fermentation at 30-40 ° C for 30-40 days, more preferably fermentation at 33-38 ° C for 32-38 days, Most preferably at 35 < 0 > C for 35 days. The temperature and the fermentation period during the fermentation of meju affect the degree of fermentation of meju. When the fermentation period is too short or long when the temperature is low or high, the fermentation period is too short, It is very important to maintain the fermentation temperature and duration that can be expressed.

According to a preferred embodiment of the present invention, the liver is further aged for 2-6 months, more preferably characterized by further aging for 3-5 months, most preferably aged for 4 months . After 2 to 6 months of aging, the soy sauce can be used to enhance the flavor of the liver, and the antioxidant activity and amino acid content of the soy sauce Lt; / RTI >

According to a preferred embodiment of the present invention, the erythrocyte liver is characterized by containing 100-500 mg of glutamic acid, more preferably 150-400 mg of glutamic acid, most preferably 200- And 300 mg of glutamic acid. Glutamic acid is a kind of acidic amino acid with a strong acidity and has a central position in the amino acid metabolism pathway. Since it acts as a harmonizing ingredient of sourness and salty taste of soy sauce, the present invention can be interpreted as an index indicating that soy sauce having excellent flavor contains 100-500 mg of glutamic acid in soy sauce.

According to a preferred embodiment of the present invention, the method for preparing the fermented soy sauce further comprises a step of drying and pulverizing the fermented soy sauce. According to a preferred embodiment of the present invention, the drying condition is characterized by an inlet hot air temperature of 200 ° C, an exhaust hot air temperature of 125 ° C, a liquid injection rate of 250 ml / h, and an air flow rate of 76.5 m ³ / h. The egg yolk containing the above drying and pulverizing step can be produced in the form of powdered soy sauce, which is a liquid type common soy sauce, so that it can be easily used.

The features and advantages of the present invention are summarized as follows:

(a) mixing soybeans and sunflower powder and boiling them at 100-120 占 폚 for 2-3 hours; Preparing a fermented meju by molding the thus-mixed soybean and Huangguo powder mixture into meju and fermenting; And mixing the prepared fermented Meju with 15-20% saline at a weight ratio of 1: 3 to 1: 4, fermenting the fermented Meju for 40-50 days, and filtering the liquid to prepare a soy sauce. ) Amino nitrogen: 1.3-2.0%; (Ii) polyphenol: 70-150 占 퐂 / ml; And (iii) flavonoid: 200-700 mg / ml.

(b) The hepatic liver of the present invention has an excellent antioxidative activity.

(c) The hwanggi soy sauce of the present invention abundantly contains glutamic acid, which is a tasty ingredient, and has an excellent flavor.

(d) The antioxidant activity and the amino acid content of the liver of the present invention are increased as the ripening period is increased.

FIG. 1 is a diagram showing a process of manufacturing a hwanggi-soy sauce of the present invention.
FIG. 2 is a graph showing a change in amino nitrogen of agar medium according to aging period according to the presence or absence of eggplant.
FIG. 3 is a graph showing a change in polyphenol content of fermented soybean liver according to fermentation period according to whether fermented soybean was added or not.
FIG. 4 is a graph showing a change in flavonoid according to the fermentation period according to the presence or absence of eggplant.
FIG. 5 is a graph showing a change in soluble solids content of fermented soybean hulls according to the fermentation period according to the presence or absence of fermentation.
FIG. 6 is a graph showing a pH change graph of the fermentation period according to the fermentation period according to the presence or absence of eggplant.
FIG. 7 is a graph showing a change in browning of the Hwanggi soy sauce according to aging period according to the presence or absence of eggplant.
FIG. 8 is a graph showing a change in SOD-like activity of fermented soybean liver according to the fermentation period according to the presence or absence of eggplant.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

In addition, throughout the present specification, the percentages used to denote the concentration of a specific substance are as follows: solid / solid (weight / weight), solid / liquid (weight / volume) The liquid / liquid is (vol / vol)%.

Example

Manufacturing example  One. Hwanggi  Soy sauce manufacturing

Manufacturing example  1-1. Traditional Hwanggi soy sauce  Produce

After washing 2kg of soybean (Hamyang Nonghyup) cleanly, it was poured into water for one day and then divided into 950g and 900g, respectively, and 50g and 100g of Hwanggi (Jeongseon Mountain) were added to the pot and boiled at 110 ℃ for 2 hours.

The boiled mixture was ground and cooled to about 40 캜. Then, Meju was prepared by using a molding frame, and then the outer surface was covered for 2 days. Meju was tied with rice straw and dried and fermented for 30 days in a fermentation room. Meju, which had been fermented, was washed with water to remove mold, and dried in daylight for 7 days. The thus-prepared Meju was put into sterilized jars at a weight ratio of 1: 3.5 together with 18% of salt water and aged for 45 days at room temperature (25 ° C). After that, the salt water which had been filtered through the chestnuts was boiled for 15 minutes to complete the traditional hwanggi soy sauce.

Manufacturing example  1-2. Improved Hwanggi soy sauce  Produce

In the same manner as in the soy sauce preparation method of Preparation Example 1-1, 1 g of Aspergillus oryzae (Chungmu fermentation) was added to each of the fermented Meju, and then the modified fermented soy sauce was completed.

Comparative Example  1. General Hwanggi soy sauce  Produce

First, as a comparative group to the above Production Example 1, a general yellow oyster soy sauce prepared by adding a yellowish powder to a soy sauce prepared by using a traditional soy sauce (leech bone farm) sold in the market was prepared. In general, the conventional soy sauce was sterilized with the above conventional soy sauce and dried shiitake at an auto clave (120 ° C, 30 minutes) and allowed to cool to room temperature. The soy sauce was added to the conventional soy sauce so that the ratio of the raw soy sauce to the total soy sauce was 10 wt% Followed by fermentation for 30 days and filtration.

Meanwhile, the soy sauce was prepared in the same manner as in Preparation Example 1-1 except that the soy sauce prepared in the same manner as in Preparation Example 1-2 and the soy sauce prepared in the same manner as in Preparation Example 1-2, And were prepared for use as the control group of Production Examples 1-1 and 1-2.

Unless otherwise specified in the following examples and drawings, the traditional hwanggi soy sauce (AK) was added to AK 5% and AK 10% according to the addition ratio of hwanggi powder, and the modified hwanggi soy sauce (AK-A) AK-A 5% and AK-A 10%, respectively. Controls are labeled Control and Control-A. It may also be applied throughout this specification.

Experimental Example  1. Depending on the aging period Amino acid  Nitrogen change measurement

Amino nitrogen content was determined by formal titration. 25 mL of distilled water was added to 5 mL of the sample, and the mixture was stirred for 1 hour to homogenize. The pH was adjusted to 8.4 with 0.1N NaOH solution, and 20 mL of a 36% formaldehyde solution adjusted to pH was added thereto. And titrated again to pH 8.4 with 0.1 N NaOH solution. The same procedure was used to conduct a background test of 0.1 N NaOH solution. Amino nitrogen content was calculated according to the following formula.

Amino nitrogen (mg%) = [{(A-B) * 1.4 * F} / S] * 100

A: Sample Amount (mL)

B: Blank Test Amount (mL)

F: 0.1 N NaOH titers

S: Amount of sample (g)

Amino nitrogen is produced by high amount of low molecular weight peptide and amino acid as the amount of soybeans used as substrate is high and protease activity is high. It is an indicator of the degree of aging and quality of preservation period of soy sauce. That is, soy sauce having high amino nitrogen content can be evaluated as good in component and sensory characteristics.

Amino nitrogen content of the Hwanggi-gan during the fermentation period was increased by 5% when 10% of Hwanggi was added than during the addition of 10% 2). As a result, it was confirmed that flavor components could be improved by adding 5% Hwanggi during the production of meju regardless of whether or not the beef was added. Table 2 shows the changes in amino nitrogen during 30 days of fermentation. No significant difference was observed for 30 days, but it was found that when the modified fermented starch was added, Nitrogen measurement values gradually differed from the control group as the aging progressed (see FIG. 2).

Types of soy sauce Hwanggi
Addition ratio 0 days 30 days General Hwanggi soy sauce 10% 0.616 0.98 Traditional control soy sauce 0% 1.55 1.58 Traditional Hwanggi Soy Sauce 5% 1.49 1.58 Traditional Hwanggi Soy Sauce 10% 1.43 1.41 Improved control soy sauce 0% 1.36 1.43 Improved Hwanggi soy sauce 5% 1.47 1.49 Improved Hwanggi Soy Sauce 10% 1.49 1.36

Experimental Example  2. Measurement of antioxidant composition according to aging period

Experimental Example  2-1. Polyphenol component measurement

The content of polyphenol (㎍ / ml) contained in the modified hwanggi soy sauce (AK-A) added with hwanggi was not significantly different within 30 days of fermentation (see Table 2) (See FIG. 3). Especially, the content of polyphenol was higher at 5 ~ 6months of aging period than that of control and 10% of hwanggi period. In the case of the improved type, the content of polyphenol was higher in Hwanggi - soy sauce added with 10% Hwanggi at 4 months of maturity.

Types of soy sauce Hwanggi
Addition ratio 0 days 30 days General Hwanggi soy sauce 10% 21.55 48.58 Traditional control soy sauce 0% 99.9 136.57 Traditional Hwanggi Soy Sauce 5% 73.71 103.23 Traditional Hwanggi Soy Sauce 10% 98.0 109.90 Improved control soy sauce 0% 117.04 133.71 Improved Hwanggi Soy Sauce 5% 98.47 101.81 Improved Hwanggi Soy Sauce 10% 93.71 119.9

Experimental Example  2-2. Flavonoid component measurement

Changes in the total flavonoid content (㎍ / ml) of Hwanggi soy sauce during fermentation period decreased only 10% in traditional hwanggi soy sauce, but increased remarkably in the other treatments (see Table 3). The content of flavonoids was higher than that of the control group from 2 months of aging. The longer the aging period, the higher the antioxidant activity of Hwanggi. Especially, when 5% Hwanggi was added, the flavonoid content was high (see Fig. 4). When 5% Hwanggi was added to Meju during soy sauce manufacturing, functional soy sauce having excellent antioxidant function could be produced.

Types of soy sauce Hwanggi
Addition ratio 0 days 30 days General Hwanggi soy sauce 10% 36.67 163.89 Traditional control soy sauce 0% 755 923.33 Traditional Hwanggi Soy Sauce 5% 446.66 661.66 Traditional Hwanggi Soy Sauce 10% 630.00 487.5 Improved control soy sauce 0% 415.00 443.33 Improved Hwanggi Soy Sauce 5% 358.33 435.00 Improved Hwanggi Soy Sauce 10% 210.00 434.16

Experimental Example  3. Depending on whether Hwanggi  Characterization of soy sauce

Experimental Example  3-1. Soluble solids  Content change

Soluble solids To determine the solids content, 1 mL of soy sauce was taken, After drying in a dry oven, the residual amount of evaporation was measured. The solids content of Hwanggi soy sauce was increased with increasing fermentation period. The fermented soybean fermented soybean increased the fermenting microorganism and increased the solid content slightly. It can be seen that the content increases from 5% in the case of the traditional hwanggi soy sauce and 10% in the case of the modified hwanggi soy sauce (see FIG. 5), and the solid content is expected to affect the fermentation by acting as an energy source of the microorganism.

Experimental Example  3-2. pH  Change (see Fig. 6)

The pH of the liver was measured three times by pH meter. The pH of Hwanggi - gang showed no significant difference according to the ripening period. These results indicate that fermentation products such as organic acids were produced by the fermentation of the microorganisms in the liver during the fermentation period and thus had some influence on the pH change.

In the case of the traditional Hwanggi soy sauce, the pH of the Hwanggi content decreased from 10% to the aged period, but it was not significantly different. In other words, it was considered that the addition of hwanggi did not have a significant effect on the fermentation pattern.

Experimental Example  3-3. Brown degree change

The degree of browning of the sample liver was measured by measuring the absorbance at 420 nm of a UV-vis spectrophotometer by diluting the sample liquid 100 times. In general, soy sauce soy sauce is brownish to 60 days (2 months) during fermentation period. In case of soy sauce added with Hwanggi, In the case of the traditional method, when the addition ratio of Hwanggi is 10%, it is kept constant after 60 days of browning as in the general trend. However, when the ratio of Hwanggi is 5%, the browning occurs until the aging period is 4 ~ 5 months . In the case of the improved type, it was found that the browning occurred at 5% at 5% and at 4% at 10% (see FIG. 7). However, in the case of AK-A 10%, the browning decreased again at 4 months. As a result, the addition of 10% ylang-yang to both traditional and improved formulas resulted in relatively less browning, Respectively.

Experimental Example  3-4. SOD Similar activity  8)

The SOD-like activity of the liver was determined by adding 3 ml of Tris-HCl buffer (pH 8.5) and 0.2 ml of pyrogallol to 0.2 ml of the sample, incubating at room temperature for 10 minutes, stopping the reaction with 1 ml of 1N HCl and measuring the absorbance at 420 nm Respectively. To investigate the antioxidant activity of Hwanggi - gan, SOD (superoxide dismutase) - like activity of each sample was examined. SOD-like activity is analyzed by a spectrophotometer when pyrogallol, which is distributed in plants, reacts with superoxide radicals present in the water to form auto-oxidation and brown matter, and by using the principle of lowering the oxidation rate of pyrogallol Superoxide capture activity can be measured indirectly. In the Experimental Example of the present invention, the concentration was determined to be 200 ppm.

As a result, there was a tendency that the control of AK-A 10% of the control group was similar to that of the control group. However, in the case of the traditional Hwanggi soy sauce, the decrease in SOD activity was little in both AK 5% and AK 10% (see FIG. 8). Overall, in the case of Hwanggi soy sauce, aging until 2 months showed excellent SOD activity, and it was judged to be advantageous if it was aged for a long time.

Experimental Example  3-5. Amino acid analysis

Amino acid analysis of the liver was carried out by adding 20 μl of the filtered soy sauce solution to a small volume vial (300 μl) for UPLC and then derivatizing it with 10 μl of a derivatization reagent (AccQ-Flour ™, for 55 min at 55 ° C for uniform derivatization The samples were analyzed by AccQ-Tag ™ C18 Column (2.1 mm × 100 mm, 30 ° C., Waters Co. USA) and mobile phases A and B were used as Eluent A1 and Eluent B. The free amino acid measurement results are shown in the following table 4 to Table 7 (unit mg%).

Free amino acids AK AK 5% 0 One 2 3 4 5 6 Histidine 5 7.2 7.6 7.4 7 ND ND Serine 14 19 23 24 23.9 ND ND Arginine 17 23 27 28 26.7 ND ND Glycine 8 11 13 13.6 13.4 ND ND Aspartic acid 16 22 28 28.9 29 ND ND Glutamic acid 14 19 23 80.5 79.1 ND ND Threonine 10 14 18 18.7 18.2 ND ND Alanine 15 20 25 26.1 26.1 ND ND Proline 10 13 17 18.3 18.5 ND ND Cystenine 0 0.9 2 1.6 1.8 33.1 74.1 Lysine 19 25 31 31.7 31.8 ND ND Tyrosine 21 28 35 19.8 18.4 ND ND Methionine 3 4 5 4.9 4.5 ND ND Valine 14 19 24 26.3 25.8 ND ND Isoleucine 14 18 24 25.2 24.4 ND ND Leucine 21 28 35 36.6 35.3 ND ND Phenylalanine 15 20 24 25.4 24.2 24.5 ND Total amino acid 216 291 362 417 408 57.71 74.15 Essential amino acid 96 128 161 169 164 0 0

Free amino acids AK AK 10% 0 One 2 3 4 5 6 Histidine 4 4.7 7 4.6 6.9 18.8 18.3 Serine 9 9.9 12 7.1 14.7 26.0 19.7 Arginine ND ND ND 13.2 15.8 ND ND Glycine One 2 4 6.5 10.3 54.0 64.2 Aspartic acid ND ND ND 23.1 23 75.4 39.7 Glutamic acid 12 13 15 37.2 66.8 143.9 88.3 Threonine 18 20 27 8.6 13.2 38.6 36.3 Alanine 6 6.8 8 9.1 14.5 59.1 40.4 Proline 8 9 11 3.5 8.4 30.0 27.7 Cystenine 14 14.4 17 1.4 ND 212. 18.8 Lysine 17 19 27 20.3 29.5 63.8 14.7 Tyrosine 11 9 13 10.8 12.5 48.4 74.7 Methionine 5 2 4 3.4 2.4 15.0 15.9 Valine 14 14.4 17 15.2 16.8 77.1 66.9 Isoleucine 12.7 12.3 16.9 13.8 15.6 54.8 55.0 Leucine 19 18 24 19 23.6 83.2 81.3 Phenylalanine 13.6 13.5 16.5 12.7 15.8 52.9 83.6 Total amino acid 164.3 168 219.4 209.5 290 1053 746.6 Essential amino acid 99.3 99.2 132.4 93 177 385.6 354.2

Free amino acids AK-A AK-A 5% 0 One 2 3 4 5 6 Histidine 5.1 6.2 8.1 7.6 7.3 24.3 85..7 Serine 13.8 16.8 24.4 23.6 23.7 85.8 233.2 Arginine 1.2 1.6 2.3 2.3 2.3 ND 26..2 Glycine 9.3 11.5 16.4 28.6 16 95.9 233.2 Aspartic acid 20.5 25.2 37.6 35 36.9 68.2 155.5 Glutamic acid 47.4 62.1 88.8 83.6 82 204 472.2 Threonine 10.8 13.5 19.6 19.2 19.2 56.7 178 Alanine 16.5 20.1 29.4 28.6 28.8 100.6 179.3 Proline 6.2 8.7 13.6 14.1 14.4 65 107.1 Cystenine 1.5 1.69 2.5 1.7 1.6 21.3 23.4 Lysine 18.6 22.6 32 31.5 31.5 54.0 66.9 Tyrosine 9.7 11.8 17.9 9.8 16.3 35.6 129 Methionine 3.4 3.7 5.8 5.1 4.8 12.0 28.4 Valine 14.9 18 26.3 27.1 27.1 109. 194.6 Isoleucine 14.5 17.7 27.3 27.8 27.7 71.2 143.3 Leucine 20.6 25.2 38 36.5 36.4 111. 222.2 Phenylalanine 15.6 19 27.3 25.5 25.9 83.3 247.9 Total amino acid 230 285 417 408 402 1199 2727 Essential amino acid 98.4 120 176 173 173 498.4 1081

Free amino acids AK-A AK 10% 0 One 2 3 4 5 6 Histidine 5.3 4.1 7.2 4.6 6.9 36.3 38.4 Serine 13.7 11.1 14.1 7.1 14.7 101.8 56.0 Arginine 18.9 16.2 14.9 13.2 15.8 59.0 41.1 Glycine 7.3 5.7 9.6 9.1 10 102 70.8 Aspartic acid 16.8 14.7 22.2 8.6 23 61.7 31.8 Glutamic acid 47.1 39.1 61.1 37.2 66.8 196. 100.6 Threonine 13.7 11.1 14.1 8.6 13.2 62.6 49.0 Alanine 13.6 11.5 13.8 9.1 14.5 89.7 34.9 Proline 7 8.3 7.3 3.5 8.4 70.9 36.1 Cystenine 6.6 1.9 0.6 1.4 0 212.3 12.7 Lysine 21.9 18.8 28 20.3 29.5 60.0 10.0 Tyrosine 9.7 8 12.4 10.8 12.5 67.2 76.0 Methionine 5.8 3.7 3.1 3.4 2.4 15.5 11.8 Valine 10.6 12.3 16.8 15.2 16.8 88.9 52.0 Isoleucine 12.7 10.7 14.9 13.5 15.6 62.1 43.5 Leucine 21.7 17.9 22.7 19 23.6 105.7 74.3 Phenylalanine 15.3 12.9 15.4 12.7 15.8 80.7 96.6 Total amino acid 247.7 208 278.2 197.3 290 1473 836.6 Essential amino acid 101.7 87.4 115 92.7 117 475.9 337.6

In the case of serine, which has the effect of accelerating insulin production and hypoglycemia in the body, 17 kinds of amino acids were detected by the amino acid measurement. In the case of the conventional type, the highest serine content And the highest serine content was measured at the 6th month of fermentation period. In other words, the longer the aging period, the more effective soy sauce could be produced.

On the other hand, glutamic acid, which is the tastier ingredient of acidic amino acid, showed the highest glutamine content in the traditional AK 10% and 5-month maturation period, whereas the conventional glutamic acid content of AK-A 10 The highest glutamic acid value was found in% and it was confirmed that the ripening period was 6 months. In the total and essential amino acid results, the traditional type was higher in AK 10% aged 5 and the improved type was the best in AK 5% 6 months.

Experimental Example  4. Sensory Evaluation

(1: very bad, 3: poor, 5: normal), which was composed of 15 panelists to evaluate the preference for the taste of Hwanggi-ku soy sauce. , 7: good, 9: very good) were given to the panel and evaluated in an appropriate amount. As a result of the sensory evaluation, all of the products of the present invention containing Hwanggi, as compared with the products sold on the market and the control group, were highly evaluated. Especially, the addition of 5% Hwanggi was the highest at 6 months, while the addition of 10% was the highest at the non - aged stage. These results were similar in the case of the improved type, and it was found that the addition of 5% Hwanggi to the fermented food tasted better as the fermentation was made, and when the Hwanggi was added at 10%, the taste decreased after 4 months. When evaluated synthetically, it was confirmed that Hwanggi soy sauce can maintain excellent taste within 6 months of fermentation period (see Table 8).

Overall likelihood Traditional soy sauce Improved soy sauce 0 months 2 months 4 months 6 months 0 months 2 months 4 months 6 months Company A 3.3 ^a 3.4 ^a 3.4 ^a 3.4 ^a 3.4 ^a 3.4 ^a 3.4 ^a 3.4 ^a Control 4.8 ^b 5.5 ^b 5.1 ^b 5.0 ^b 5.0 ^b 5.7 ^b 5.1 ^b 4.9 ^b Hwanggi 5% 5.6 ^bc 5.9 ^bc 5.6 ^bc 6.2 ^c 5.3 ^b 5.6 ^b 6.0 ^b 6.1 ^bc However, 6.3 ^c 5.8 ^b 5.4 ^b 5.0 ^b 5.8 ^b 6.4 ^bc 6.0 ^bc 4.9 ^b

Manufacturing example  2. Powder type Hwanggi  Soy sauce manufacturing

The soy sauce (AK 10%) prepared in Preparation Example 1-1 with 10% Hwaseong was aged for 4 months and then 10% dextrin was added thereto as a drying aid, followed by drying in a spray dryer. The drying was carried out at a nozzle size of 1 mm, an inlet hot air temperature of 200 ° C, an exhaust hot air temperature of 125 ° C, a liquid injection rate of 250 ml / h, and an air flow rate of 76.5 m ³ / h.

Experimental Example  5. Powder type Hwanggi  Sensory evaluation of soy sauce

In order to evaluate the degree of preference when powdery Hwangjang liver having excellent flavor and antioxidant efficacy was powdered, the sensory evaluation was carried out in the same manner as in Experimental Example 4 for dextrin added hwangseongjang of Preparation Example 2. [ The results are shown in Table 9, and dextrin added yugi soy sauce had a higher preference than conventional soy sauce and commercial soy sauce, and the likeness was similar to liquid yugi soy sauce.

Color Flavor Salty Roasted taste Overall acceptability Company A 5.8 ^b 5.6 ^ab 4.7 ^a 4.2 ^a 4.3 ^a Control 5.8 ^b 6.0 ^b 5.8 ^c 5.6 ^b 5.6 ^ab AK 10% 6.7 ^c 5.8 ^b 5.4 ^b 5.2 ^b 5.9 ^ab D-AK 10% 5.1 ^a 6.3 ^c 5.9 ^c 6.3 ^c 6.0 ^ab AK-A 10% 6.0 ^b 5.8 ^b 5.2 ^b 5.2 ^b 5.8 ^ab D-AK-A 10% 5.6 ^b 5.3 ^a 6.0 ^c 5.5 ^b 6.2 ^b

Claims (8)

Mixing the so-called bean and Huangpu powder and heating at 100-120 캜 for 2-3 hours;
Preparing a fermented meju by molding the thus-mixed soybean and Huangguo powder mixture into meju and fermenting; And
Mixing the prepared fermented meju with 15-20% saline at a weight ratio of 1: 3 to 1: 4, fermenting the mixture for 40-50 days, and filtering the liquid to prepare a soy sauce
The soy sauce
(a) Amino nitrogen: 1.3-2.0%;
(b) polyphenol: 70-150 占 퐂 / ml; And
(c) flavonoid: 200-700 mg / ml.
Preparation of.
The method according to claim 1,
Wherein the yellowish powder is added in an amount of 3-15% by weight based on the total weight of the mixture of the soybean and the yellowish powder.
The method according to claim 1,
Characterized in that the Meju is further added with 0.1 to 3.0% by weight of Aspergillus oryzae based on the total weight of Meju,
The method according to claim 1,
Wherein the Meju fermentation is carried out at a temperature of 30 to 40 DEG C for 30 to 40 days,
The method according to claim 1,
Wherein the liver is further aged for 2-6 months.
6. The method of claim 5,
Wherein said erythrocyte liver comprises 100-500 mg of glutamic acid.
The method according to claim 1,
The method according to any one of claims 1 to 6, wherein the method further comprises the step of drying the egg yolk to powder.
8. The method of claim 7,
The drying conditions were a hot air inlet temperature 200 ℃, exhaust hot air temperature of 125 ℃, the liquid infusion rate 250mL / h and an air flow rate 76.5m ³ / h in the process for producing soy milk vetch characterized.

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