KR101588341B1 - Health functional soybean paste and process for preparation thereof - Google Patents

Abstract

The present invention relates to a health-functional miso using a medicinal herb and a preparation method thereof, and more particularly, to a medicinal herb containing medicinal herbs such as 칡, Cheongmirae, Myeonggok, The present invention relates to a soybean paste which is improved in health function and which can be ingested, and a method for producing the soybean paste. Adding dried marinade to a jar and melting the sun-dried salt in water to prepare a medicinal herb miso; We measured the general components, saltiness, acidity, amino nitrogen content and pH of doenjang in Korean traditional medicine, analyzed nutritional components such as minerals, conducted consumer sensory test, and evaluated them. It has higher nutritional content than doenjang and it has an excellent effect that it can expect the improvement of health function by pharmacological effect of herb medicine.

Description

[0001] The present invention relates to a health functional soybean paste using a medicinal herb and a preparation method thereof,

The present invention relates to a health functional miso using a medicinal herb and a preparation method thereof, and more particularly to a medicament for health functional disinfectant which is capable of easily ingesting useful ingredients of medicinal herbs such as 칡, Cheongmirae, Myeonggok, And a method for producing the same.

Soybean paste is a seasoned food processed with soybean as main ingredient and is a traditional fermented food unique to Korea. It is a vegetable protein source mainly made from soybean. It has high nutritional value and unique flavor. It has been widely used as a basic food for the food of our ancestors for a long time. Soybean paste is classified into conventional soybean paste, which is prepared by soaking meju roots according to the production method, and improved soybean paste, which uses Asparagillus oryzae .

Due to recent changes in lifestyle due to improved diet and nuclear family, there is an increasing demand for miso products mass - produced at factories. In addition to the increase in interest in health and the efforts to transform traditional foods to the taste of modern people, studies have been actively conducted to improve functionality by adding various functional materials to the manufacture of traditional soybean paste. This study was carried out to compare the physicochemical properties of green soybean paste and commercial doenjang, and it has been reported that green tea soybean has high antioxidant activity, prevention of obesity and prevention of aging. , Soybean paste added with seaweed and anchovy powder were found to be more abundant and contain a larger amount of mineral components than general miso.

On the other hand, about 10% of cancer is caused by virus, radiation, and ultraviolet rays, and most of the rest is presumed to be caused by chemicals derived from foods, tobacco, and air pollutants. From 1999 to 2010, when the nationwide cancer incidence statistics began to be calculated, the rate of cancer development increased at an annual rate of 3.5% and the rate of female growth (5.6%) was higher than that of men (1.6%). The probability of cancer was 36.4% when the population survived to the average life expectancy (male and female average 81 years). Until now, cancer treatment or medicine has been used as a universal cancer treatment method. However, due to various side effects, many people are turning their eyes to natural healing using food and natural materials, and various herbal materials that can prevent cancer are attracting attention.

Prior art related to miso containing miscellaneous medicines has been disclosed in Korean Patent No. 10-1019892, entitled " Method of manufacturing golden miso, and golden miso made thereby, " which contains ganoderma, gugija, nogeun and licorice. Korean Patent Laid-Open No. 10-2005-0061029 discloses a method of manufacturing Chinese medicine and bio-kochujang, soy sauce, and doenjang of Gujee Bank. Korean Patent Laid-Open Publication No. 10-2012-0090211 discloses a method for producing a Chinese cabbage and a soup made by mixing Chunma, Angelica gigas, Bombyx mori, Japanese apricot, yam, windbreak, green tea, -2007-0097386 discloses a low salt miso containing Angelica gigas and Pine mushroom. Korean Patent Laid-Open No. 10-2010-0118043 discloses a method of preparing a soybean paste containing dandelion, and Korean Patent Laid-Open No. 10-2006-0080566 discloses a soybean paste liquid doenjang. Korean Patent Laid-Open No. 2001-0065063 discloses an edible salt added with elm extract, and Korean Patent Laid-Open No. 10-2004-0053676 discloses a method for producing doenjang containing goji. As for miso using various materials, Korean Patent No. 10-0738648 discloses a method for producing doenjang to which a proteolytic enzyme is added. Korean Patent No. 10-10-0496225 discloses a process for producing pine mushroom miso, and Korean Patent No. 10-0521460 discloses a process for producing doenjang containing an active ingredient of pine mushroom. Korean Patent No. 10-0378545 discloses a method for preparing green tea doenjang for reducing blood glucose and cholesterol, and Korean Patent No. 10-0618118 discloses a method for producing doenjang and soy sauce by using a gooseberry.

However, none of the above documents have been disclosed in terms of the preference for soybean paste added with miso.

Accordingly, an object of the present invention is to provide a herbal medicine soy sauce having improved health function and a process for producing the same.

The above object of the present invention is achieved by a method for producing a soybean curd comprising the steps of: A step of preparing a medicinal plant doenjang by aging the dried medicinal herb with a salt of the medicinal herb prepared by dissolving the salt of sun dried salt in water, The general ingredients, salinity, acidity, amino nitrogen content and pH of the doenjang of herbal medicine of the present invention were measured, nutrients such as minerals were analyzed, and consumer sensory tests were conducted and evaluated.

The present invention has an excellent effect of providing a health-functional miso with a high nutritional content and a high palatability due to the pharmacological effect of the herbal medicine while maintaining the taste and flavor of the miso.

The efficacy of the herb medicinal materials used in the present invention, such as 칡, sunflower, umbrella, umbrella, sage, mulberry, umbellifer, and conifers, is as follows.

칡 ( Pueraria thunbergiana ) is a perennial plant with rosemary bean. It releases the muscles, protects the liver, opens the skin to sweat, helps to lower the fever, to help the body to shine, to improve the circulation of the body, To loosen the ears and loosen the bundles, to release the heat to the chest, to let the colon and the small intestine go well, and to drive away the bad energy that is gathered in the head. In addition, it can also be used as a medicament for the prevention of dryness, thirst, digestive disorders, anorexia, diarrhea, skin disease, blurred vision, night blindness, stiff neck and stiffness, shoulder stiffness, headache, It is known to treat wells and premature ejaculation.

Smilax china L. is a spiny vine that belongs to the lily family. It has the efficacy of diuretic, detoxification, and elimination to treat joint pain, 麻木, species, enteritis, dysentery, Lymphadenitis, red stomach, syphilis, carcinoma (carcinoma) is used as a remedy.

Epimedium koreanum is divided into three branches in one branch and three leaves per branch. It is called a leafhopper, and it is used as a medicine in summer and autumn. Cold disease, paralysis, weakness, forgetfulness, nonsense, etc. It is used as a medicinal material, and it is known to be good for Jinyang's weakness.

Pine ( Kalopanax pictus (Thunb.) Nakai) is a tree that is distributed in the vicinity of 400 ~ 500 m above sea level. The stem skin (bark) and root bark (muscle) are used as medicines since the Goryeo Dynasty. It is known that the efficacy which alleviates the customs that cause and communicates the energy of meridians is known. In addition, it has an effect of stopping insecticidal, bactericidal action and leaning sensation, and thus it is utilized as an external medicine for skin diseases such as toothache, dysentery and omnidia.

Sasa borealis (Hack.) Makino) is a bamboo of the liana, and leaves and stems are called liana. It is said to have an efficacy far superior to that of ginseng. The taste is sweet and sour, and the quality is cold. It is effective for the treatment and prevention of the disease that occurs by blood clotting, cleansing the fever, removing poison, removing the phlegm, urinating well, treating the inflammation, diabetes, hypertension , Gastritis, gastric ulcer, chronic hepatitis, stamina reinforcement, nervous stability, hangover, and anti-cancer effect is effective.

Morus alba L. ) is widely used for medicinal and functional cosmetics, beverages, tea, soap, and so on, including leaves, stem, fruit, and even root bark. It is known to be effective for the treatment of seawater, asthma and gout (fever) accompanied by fever and cold or fever, and the efficacy of diuretic action. Recently, it has been applied to treat hypertension and cancer.

Ginger Tree ( Lindera obtusiloba ) is a deciduous broad-leaved shrub that grows in the mountains of the country. It is widely used for both pregnant women and pregnant women. It is also widely used for pregnant women and women. The pain quickly disappeared quickly, hepatitis, fatty liver, jaundice is known for its efficacy.

Hereinafter, the present invention will be described in detail with reference to examples. The following examples are for illustrative purposes only and are not intended to limit the invention.

Material preparation

The soybeans used in the present invention were cultivated in environment friendly organic farming in Chilsung-myeon, Goesan-gun, Chungbuk Province.

Example  : Manufacture of Chinese medicine doenjang

Step 1: Preparation step of herbal medicine meju

(100 parts by weight) of soybeans were mixed at a ratio of 25: 50: 25 in a weight ratio of 10: 1 (100 parts by weight) 2% (v / v) of Aspergillus oryzae was inoculated to complete herbal medicine meju.

Step 2: Preparation of saltwater and salt water

A mixture of 10, 100, and 100 parts by weight of water was added to a traditional cauldron at a ratio of 20: 20: 10: 25: 25 by weight, and the mixture was boiled for 3 hours. Of salted salted water was adjusted to 14% salinity.

Step 3: Manufacture of doenjang in traditional Chinese medicine and maturation

5 kg of the herbal medicine meju obtained in the first step was poured into a jar, and 9 liters of the herbal medicine salt water obtained in the second step was swallowed. After 7 days, it was inverted once, and after 15 days, it was flipped once, It was aged at room temperature for 30 days. Then, when the sunlight was good, the lid was opened and the lid was closed. When the lid was closed, the lid was closed for 30 days to complete the Chinese medicine miso (hereinafter referred to as "Chinese medicine miso" of the present invention).

Comparative Example  : Comparative Example  Doenjang Manufacturing

Among the methods of manufacturing doenjang using herbal medicines, doenjang was prepared by omitting the addition of medicinal herbs during the manufacture of meju and in the production of salted salt of sunny salt (hereinafter referred to as "comparative soybean paste").

Experimental Example  1: General composition analysis of doenjang of herbal medicine

Two methods were used for sample collection and pretreatment for analyzing the general components of doenjang of herbal medicine of the present invention. For the measurement of salinity and pH, 20 mL of distilled water was added to 10 g of doenjang and mixed with a mixer. For other analytical samples, distilled water was added 4 times as much as the volume of doenjang of traditional Chinese medicinal herbs, and the mixture was centrifuged at 5,000 rpm for 1 hour at 20 ° C and 80 ° C, respectively. 2, followed by lyophilization and used as a sample.

The general components of the doenjang of the present invention were measured by the AOAC method (Association of Official Agricultural Chemists). The moisture was 105 ° C atmospheric pressure drying method, the crude protein was semi-micro Kjeldahl method, the crude fat was Soxhlet method, Concentration was determined by using Conjugation method.

As a result of the measurement of general components of soybean paste and soybean paste of the present invention, moisture content was slightly decreased, crude protein and ash content were higher in soybean paste and crude fat content was higher in general soybean paste. As a result of the measurement of general components, miso was found to be in conformity with the miscellaneous standards specified in the Food Sanitation Regulations.

Experimental Example  2: Salinity, pH, pH  Measure

In the present invention, 10 g of doenjang samples were mixed with 20 mL of distilled water, stirred well and measured with a pH meter (Model 410, thermoion, USA). The salinity was determined by adding 10 g of doenjang to 50 mL of distilled water, % K ₂ CrO ₄ as an indicator and titrated with 0.01 N AgNO ₃ to calculate the content. Amino nitrogen content was determined by formaldehyde titration method. 100 g of distilled water was added to 2 g of sample, stirred for 1 hour, mixed thoroughly, and titrated with 0.1N NaOH solution to pH 0.4. After adding 20 mL of neutral formalin solution, (NH ₂ -N) was measured by titration to pH 8.4 (Table 2).

Experimental Example  3: Measurement of color of doenjang

(L: 96.85, a: -0.28, b: -0.30) using a colorimeter (Chroma meter, Cm-3500d, Monolta, Japan) ), a value (redness degree) and b value (yellowness degree) were measured five times or more respectively, and the results were expressed as mean and deviation (Table 3).

As a result of the experiment, it was found that the doenjang of Chinese medicinal herb of the present invention had a higher brightness value than that of the soybean paste of Comparative Example, and the yellowness value was also higher due to the addition of the medicinal herb.

Experimental Example  4: Determination of mineral content of doenjang of herbal medicine

In the present invention, 1 g of the soybean sponge sample and 10 mL of concentrated sulfuric acid and 10 mL of concentrated nitric acid were sequentially added to the digesting flask, and the resultant was decomposed until the color changed from hot plate to 100 mL, and then filtered through inductively coupled plasma (Atom Scan 25 , Thermo Jorell Ash Co, France). At this time, the approximate RF power was 1150 W, the pump rate was 100 rpm, the nebulizer pressure was 30 psi, and the observation height was 10 nm (Table 4).

As a result, the content of calcium, iron, phosphorus, magnesium and manganese was higher in the soybean paste of the present invention than that of the soybean paste of the comparative soybean paste.

Experimental Example  5: Sensory evaluation of doenjang of herbal medicine

(1: very poor, 2: poor, 3: moderate, 5: poor, 2: poor, 3: fair, 4: good, 5: very good) (Table 5).

As a result of sensory evaluation, sweetness of soybean paste of the present invention was similar to that of soybean paste of comparative example, but saltiness was weakened and salty taste was increased.

Industrial availability

The present invention is an extremely useful invention in the traditional fermented food industry since it has an excellent effect of providing a health functional herb medicine soybean paste with improved nutritional composition and improved overall taste.

Claims (2)

A method of manufacturing a doenjang using a medicinal herb,
25 parts by weight of ginger, 50 parts by weight of ginger, and 25 parts by weight of a sage were added to 100 parts by weight of boiling water at 100 ° C, 100 parts by weight of meju was added, and the mixture was boiled for 4 hours and inoculated with Aspergillus oryzae , Producing;
Separately, 20 parts by weight of rape, 20 parts by weight of bamboo, 10 parts by weight of bamboo, 25 parts by weight of mulberry, and 25 parts by weight of eggplant were added to 100 parts by weight of boiling water at 100 캜 and boiled for 3 hours. Preparing a controlled medicinal herbal salt;
The method comprising the step of pouring 9 L of the herbal medicinal herb to 5 Kg of the medicinal herb obtained in the above step, and then inverting the medicinal herb once for 7 days and 15 days, followed by aging for 30 days at room temperature. A palatability enhancing herb medicine characterized by being produced according to the production method of claim 1.