KR101745180B1 - Fermanted foods manufacturing method with cultivating and ripening of using Galwha extracts - Google Patents

Abstract

The present invention relates to a method for producing soy sauce by molding soy sauce and molding meju and aging the soy sauce, wherein the selected soy sauce is immersed in purified water at room temperature for 8 to 16 hours and then heated at 105 to 110 ° C for 60 to 90 minutes, , A step of drying and crushing the separately salted Galaptha to obtain a Galapadilla powder, a step of preparing Galapatic Extract comprising extracting Galapthaica with a solvent to obtain Galapatic hot-water extract and Galapatica Extract, and A step of molding a conventional meju after adding a certain amount of powder of garlic to soybeans and a step of culturing a meju culture in which a conventional meju mixed with the above garlic powder is wrapped in a rice straw and cultured in the air for 40 to 60 days as natural bacteria, The meju with meju culture was subjected to a primary aging step in which the above goat extract was added, mixed with a predetermined concentration of salt water, and then put in a middlelike vending dish and aged, and the above fermentation aging A step of separating the finished aged product into a liquid soy sauce and a solid miso; And a second aging step of dividing the above separated soy sauce and doenjang into disinfected treatments, adding a predetermined amount of the above sea tangle extract, and then aging the mixture under a predetermined aging temperature condition. , And cultivated and aged.
Accordingly, there is provided a method for producing an intestinal flora improved in shelf life with excellent quality, containing a large amount of intestinal flour excellent in taste, flavor, and function, especially isoflavone component in the discarded flounder, than conventional traditional intestines.

Description

[0001] Description [0002] The present invention relates to a method for producing fermented foods,

The present invention relates to a method for producing a soybean paste cultured and aged in a conventional soybean paste, and more particularly, to a method for producing soybean paste, Which is improved in function and quality and preservability, is contained.

Soy sauce is generally soybean fermented food of Korea, such as soy sauce and soybean paste, which is prepared by cultivating meju in soybeans with natural soybeans and rice bran in air and then fermenting and mixing with salt water and fermenting and aging for a certain period.

There are many kinds of soy sauces that have been improved and improved in function and quality in recent years.

In addition, there have been many inventions for improving the quality of the soup stock and for preventing the various consumers from having a sense of rejection, that is, a variety of soups having reduced tail fermentation oddness unique to traditional soup stocks, and patents for making soup stocks containing various herbal medicines and natural products are also continuously being patented.

On the other hand, there are not many flowers that we can eat. Among them, one of the most important medicinal herbs is used as a food ingredient.

Galophyll is a non-toxic, sweet-blossoming flower, and isoflavones, also known as plant hormones, are said to be contained in much less than Puerariae. (Chinese medicinal herb medicine, main herbal medicine)

Generally, 葛花 (葛花) is a pale purple flower of perennial vine plant (Scientific name: Pueraria thunbergina), which is a non-toxic (non-toxic poison) medicinal herb that has a thirst quenching It is a medicine that is good for the restoration of liver function, which treats sores, soreness headache, solves sorghum poison, and various isoflavone derivatives which are good for menopausal women. And it is also used as a women's medicine and menopausal women's medicine.

 Galhwa has a unique fragrance and its taste is characterized by a little sweet and soft. The extract of Galhwa is well-suited to the soy sauce and has the effect of masking the tail-like smell unique to the traditional soy sauce.

Patent No. 100394148 discloses a treatment for gastric ulcer and duodenal ulceration, which is effective for the treatment of gallbladder, which is separated from the flower of the gallbladder, and Patent No. 10-2012-0013054 There is a shredder and a manufacturing method thereof.

On the other hand, Patent No. 100996952 as a patent for the production of soybean products relates to isoflavone fortified soybean chrysanthemum sikhye and its preparation method. Japanese Patent Registration No. 100896905 discloses a method for preparing a modified soybean paste soybean paste and a modified soy sauce soybean paste composition prepared by the above method. However, the effect on the specific fermentation of the matured soybeans was not shown properly.

In other words, although there are various publications on the invention of pupae, which are the roots of pupae, there are few cases of applying pupae to pupae. Despite being able to bloom and recycle all around the mountains and farmhouses in Korea in the summer each year, we are actively developing ways to apply various types of garlic containing many active ingredients such as discarded garlic, but isoflavone derivatives It is necessary.

It is an object of the present invention, which is devised with the above-mentioned object, to provide a method for manufacturing a soup made by adding various crab extracts to conventional soy sauce and soybean paste, culturing the soy sauce at room temperature and low temperature,

The effective pharmacological components of garlic are variously extracted and mixed in the form of powder, hot water and alcohol, and they are added and mixed according to the characteristics of each stage of the production of the soy sauce (traditional soy sauce and soybean paste) The present invention provides a method for producing high quality functional soy sauce containing a large amount of isoflavone components, thereby improving the quality of the traditional soy sauce and having a good effect on the soy sauce food culture. In addition, And it is an object of the present invention to provide a novel soybean which is superior.

In order to solve the above-mentioned problems, the present invention comprises the following step of growing soybean and meju, the step of obtaining crabgrass extract, the step of grinding, and the first and second aging steps.

A method for producing soy sauce by molding soy sauce and aging the soy sauce, comprising the steps of: dipping the selected soybeans in purified water at room temperature for 8 to 16 hours and then growing the soy sauce at 105 to 110 ° C for 60 to 90 minutes; A method for producing a garlic extract comprising the steps of: drying and crushing washed garlic to obtain a garlic powder; extracting the garlic flower with a solution to obtain a garlic hot-water extract and a garlic extract;

The step of molding the traditional meju after adding a certain amount of the garlic powder to the above-mentioned soybean, and the traditional meju mixed with the garlic powder in the above are wrapped in a rice straw and cultured for 40 to 60 days in Meju (Bacillus) The first step of fermenting the meju fermented with the above fermentation broth, the first fermentation step of adding the above fermented garlic extract, mixing with the predetermined concentration of salt water,

A step of separating the fermented fermented product into a liquid soy sauce and a solid fermented soybean paste;

And a second aging step of dividing the above separated soy sauce and doenjang into disinfected treatments, adding a predetermined amount of the above sea tangle extract, and then aging the mixture under a predetermined aging temperature condition. (Soy sauce and soybean paste), which are cultivated and aged using the above-mentioned method.

In the above soybean growth stage, 200 ~ 400g of a mixture of green tea and green tea is taken as a basis of 40kg of soybeans, and then wrapped in a cotton wrapper and then placed in a pot and added with the soybean. , And adding 100 to 150 MESH powder obtained in the step of preparing the garlic extract to 1 to 5% by weight of the soybean by adding and cooling the soybean powder, and then shaping the round meju with a size of 15 to 20 cm.

In the above step of preparing the garlic extract, the harvested green peelings are washed several times and then dried thoroughly for 15 to 20 days at room temperature in a shaded, well-ventilated place, and ground to a particle size of 100 to 150 MESH using a stencil grinder, A process for extracting the above sea anchovy with hot water at a temperature of 80 to 90 ° C for 10 to 30 minutes and then quenching to obtain a sea water hot water extract; 200 to 300 g of the above sea anchovy, 1 to 1.2 L of water, thoroughly mixing, extracting with shaking at room temperature for 24 hours, extracting at low temperature for 7 to 15 days at 2 to 15 ° C in a refrigerator, followed by microfiltration with filter paper.

On the other hand, the garlic extract added in the first aging step is a hot water extract, and the addition amount thereof is 1 to 10% by weight of hot water extract based on 100 kg of meju, and the mixture is fermented for 60 to 90 days.

In the above step, 1 to 5% by volume of the Galanganese hot water extract is added to the soy sauce, and 1 to 5% by volume of the 8 ° Brix juice is separately added thereto. Followed by secondary aging for 60 to 120 days.

In addition, at the above-mentioned stage, 1 to 5% by weight of Galangju extract is added to the soybean paste miso soup, and the mixture is mixed homogeneously. Then, the soybean paste is matured at room temperature for 15 to 30 days at room temperature, ; The fermented milk is fermented through a secondary aging step including a step of pouring the separately prepared bean sprouts into the fermented bean paste which has been subjected to the room temperature fermentation process at a low temperature aged room maintained at 5 to 15 ° C for 30 days to 120 days, , And is aged.

Here, the pellets prepared separately in the soybean paste which has been subjected to the normal-temperature fermentation process are added to the fermentation broth in a low-temperature fermentation chamber maintained at 5 to 15 ° C for 30 days to 90 days, followed by a second fermentation stage And aged.

The above paper marking is formed by selecting one of sweet potatoes, purple sweet potatoes, potatoes, and potatoes, pressing it under pressure, then crushing it sufficiently in the state of completion of the glaze and then forming it into a paste form. Is mixed with 2 to 5% by weight of the above document mixture in an amount of 22 to 26% by weight when mixed with salt water, and the salt content is 30% by weight relative to the weight of miso The present invention provides a method for producing a soybean curd extract comprising a granular extract, which is prepared by pulverizing a chopper into a stencil chopper having a caliber of 5 mm in diameter and homogenously mixing at low temperature.

The present invention relates to a method for producing an intestinal flour containing an effective pharmacologic component and a functional ingredient. The method for producing the intestinal flour containing the active pharmacologic component and the functional ingredient, The present invention provides a new method for producing a soup with improved color, flavor and storage stability through a low temperature aging step.

In addition, isoflavone, which is an effective pharmacological component of garlic, is contained through various extraction processes. In particular, isoflavone derivatives such as daidzein, genistin and zenithitein are introduced into the fermentation process of soybeans, It is possible to produce a soybean paste having preservability even when stored.

Fig. 1 is a block diagram showing the production process of a fermented soybean paste cultured and aged using a crabgrass extract.
Fig. 2 shows a process of washing and drying the crab.
FIG. 3 shows a process of extracting crab from alcohol.

In order to solve the above problems, the present invention proceeds to a manufacturing process as shown in FIG. 1, but is not limited to the numerical values and methods described herein.

Fig. 1 is a block diagram showing the production process of a fermented soybean paste cultured and aged using a crabgrass extract.

First, remove foreign matter such as stones and impurities from soybeans (domestic white papaya), clean it and immerse at room temperature for 8 ~ 16 hours.

After immersion, the soybean sauce is heated at 105 to 110 ° C for 60 to 90 minutes under a predetermined pressure. After 30 minutes of boiling, the soy sauce is rapidly cooled to 35 ° C or less.

As the added soybeans are browned when exposed to high temperature for a long time, it should be cooled to 35 ℃ or less as soon as possible so that the overdense and browning of the soybean can be reduced and quality can be improved.

At the time of the above increase, 200 ~ 400g of soybeans soaked in soy sauce is sampled at 40kg of soybeans soaked in soy sauce, and wrapped in cotton sauce.

Through the above process, soybean can be prepared with the active ingredient of gallic acid and the flavor of the goat, so that the flavor of meju can be produced.

After sufficiently cooling the soybeans, the soybeans should be sufficiently cooled to produce a traditional meju with a diameter of 15 to 20 cm so as to breed well, and dried in a cool, windy ventilated place. Is a necessary process for controlling contaminants, especially gibberellic bacteria.

On the other hand, a step of preparing a garlic extract comprising a step of thoroughly drying the separately washed salted and finely crushed to obtain a garlic powder, and a step of extracting the salted salted fish with water and alcohol to obtain a salted hot-water extract and a salted- .

FIG. 2 is a photograph showing a drying process after washing with water, and FIG. 3 is a photograph showing a process of extracting a silver sulfate.

In the above step of preparing the garlic extract,

 The collected greenish flowers are washed with clean water several times and then dried thoroughly for 15 to 20 days in a shady, well-ventilated room at room temperature. The color of the greenish brown is changed to brown and the water content of dried greenish brown Is removed from the petals and the petals attached to the petals, mixed well, and repeatedly pulverized until a particle size of 100-150 MESH is obtained by using a stencil mill to obtain a gallstone powder.

In addition, the above step of obtaining the Galangha hot-water extract is obtained by subjecting Galanghaeus to a Galanganaxis extract which is extracted with hot water at 80 to 90 ° C for 10 to 30 minutes and quenched.

After 200-300 g of the above greenish flower was washed well, it was added to 1 ~ 1.5 L of ethanol with a concentration of 30 ~ 70% (w / v) and mixed thoroughly. The mixture was shaken at room temperature for 24 hours using a shaker, , And the mixture is subjected to alcohol extraction at 2 to 15 ° C for 7 to 15 days, followed by microfiltration with a paper filter paper to obtain a brownish extract.

It is preferable to concentrate the above extract of the above-mentioned extract to a concentration of 400 to 500 ml under a reduced pressure using a reflux condenser, and concentrate it to a final concentration of 60 to 70% (w / v).

In general small-scale plants or farms that manufacture conventional pastes, it is also possible to use 14 to 21 days of extraction at low temperature using a commercially available fruit juice (35% ethanol).

The purpose of this process is to extract the active ingredients such as isoflavones as much as possible during the crazing process and to carry out various processes in the future meju blending process and the matured aging process.

And a step of adding a certain amount of the brown rice powder obtained in the step of obtaining the garlic extract to the sugar bean at the time of preparing the above traditional meju, and then shaping the meju, that is, in the step of forming the meju, 1 to 5% by weight based on the weight of the soybean which is obtained by heating and cooling the obtained powder of 100-150 MESH is added and sufficiently mixed to form a circular meju having a diameter of 15 to 20 cm.

The purpose of this study is to reduce the water content of meju and to reduce the propagation of undesirable germs at the early stage of meju culture and to help the meju culture and cultivation.

In addition, by absorbing the active ingredient of the powdery mash powder into the inner part of meju, it can also improve the quality of meju and propagation of meju.

The meju mixed with the garlic powder is passed through a meju culture step in which it is wrapped in a rice straw and cultured in air for 40 ~ 60 days with natural bacteria (meju bacteria).

The meju culture period of meju mixed with garlic powder was appropriately controlled to maintain the incubation temperature between 22 ~ 28 ℃ and 40 ~ 70% relative humidity for 40 ~ 60 days.

The meju which has been cultured in the above meju culture is subjected to a primary aging step in which the above sea tangle extract is added, mixed with a predetermined concentration of salt water, and then put in a middlelike vending machine and aged. At this time, To 10% by weight, mixed well with saline, poured into sterilized poison, and matured at room temperature for about 30 to 90 days.

The addition amount of the Galangha hot water extract is preferably 3 to 5% by weight based on 100 kg of Meju, and the salt content of the salt water is adjusted to 18 to 20% by weight so that the effective content of the Galangia extract is 1 It should be well decomposed and melted through tea maturation process.

The reason for putting the above-mentioned Galanganese hot-water extract is that the isoflavone in the garlic known to contain a large amount of isoflavone is aged by the action of the Bacillus bacteria in the first fermentation-aged neutral process, (Aglycone) form during fermentation of the isoflavone derivatives, and ultimately, when the intestinal food is ingested, the effective active portion of isoflavone in the intestinal juice is increased and absorbed easily in the human body. This is because the above aging process has a lot of influence.

That is, before the first ripening, the hot-water extract is mixed with the salt water and added so that a large amount of the desired isoflavone derivative can be produced through continuous fermentation.

The fermentation and aging of the above fermented product are produced by a conventional traditional fermentation step in which the liquid fermented soy sauce is separated into a solid soybean paste and a solid fermented soybean paste.

And a second aging step in which the separated soy sauce and doenjang are separately added to the disinfected confectioner, and then the above-described crab extract is added to each of them in a predetermined amount, thoroughly mixed, and then aged under predetermined aging temperature conditions .

Here, the soy sauce and miso are separated and mixed with predetermined crab extract, respectively, to produce a soy sauce having improved flavor and quality, which is sufficient to elute the crab ingredient.

To the isolated soy sauce, 1 ~ 5% by volume of Galhwa hot water extract is added to the soy sauce, and 1 ~ 5% by volume of 8 ° Brix juice is added to the soy sauce. It goes through a secondary aging step for a day.

The addition amount of the Galangha hot water extract is preferably 3 to 5% by volume, and the soy isoflavone ingredient is fermented and aged in soy sauce having reduced nutritional content of soybean by the addition of Galanghae hot water extract. For the purpose, when the added amount of hot water extract and juice is more than 10%, the salt concentration of the liver may be lowered and the product may be produced and ultimately the storage stability of the soup may be affected.

At this time, the fermentation aging temperature is controlled at 10 to 20 ° C and the low temperature aging is effective to stabilize the active ingredient of isoflavone and to reduce deterioration phenomenon.

In addition, the reason for adding 8 ° brix juice can provide a new flavor through the synergy effect with the crab extract while enhancing the sweetness lacking in the conventional soy sauce.

In addition, since the isoflavone component is contained in the juice, the synergistic effect can be obtained. In the case of the 8 ° brix concentration, the addition of 2 to 3% by volume is most preferable to maintain the sweetness and flavor of the soy sauce.

The ripening period of the soy sauce is aged from 60 days to 120 days. Thus, sufficient Jimmy having a high level of maturity (amino acid nitrogen) and sodium chloride having an effective pharmacological component are produced.

On the other hand, 1% to 5% by weight of an extract of Galangju extract is added to the soybean paste, and the mixture is homogenized and mixed well. The soybean paste is then put in a confectioner's cabinet and incubated at room temperature for 20 to 30 ° C for 15 to 30 days It goes through an aging process.

Here, the purpose of mixing the Galhwa juice extract solution is to ensure sufficient incorporation of the active ingredient in the Galhwa and to aged the soybean paste, to deteriorate even during aging for a long time, or to prevent the product (yeast membrane) This is due to the effect of the Galvus alcohol extract.

However, when the amount of the calcium sulfate extract is more than 5% by weight, the main flavor is increased and the flavor is deteriorated.

It is also important to inject the alcohol extract at the time of the beginning of the second aging, and it is more preferable to add 2 to 3% by weight of the alcohol extract to the soybean meal.

The above aging is preferably carried out in a fermentation room or yellow soil to control temperature and humidity. After the fermentation at room temperature is completed, it is mixed with a starch raw material to produce a sweetened soup and a deep taste to enhance the production of soup products. To get it.

In case of aging at room temperature, care should be taken not to exceed 30 캜 in the central portion of the intestinal tract. If the product is kept for a long period of time under direct sunlight or in aging conditions exceeding 30 캜, the quality of the intestinal flora is deteriorated and the production of ammonia nitrogen is promoted. A phenomenon of deterioration is caused, and the taste is changed or the color is changed to black.

In the case of soybean paste which has been subjected to the normal temperature aging process, the separately prepared paper mill is sufficiently mixed with salt water prepared beforehand in an appropriate salt concentration, and then added to a separately sterilized dishwasher, which is kept at a mature temperature of 5 to 15 ° C. And aging at a low temperature for 30 days to 120 days through a secondary aging step.

In other words, the fermentation of soybean fermentation is divided into two stages, namely, room temperature and low temperature fermentation. By fermenting soybean fermentation in two stages, fermentation of fermented soybean is improved in sweetness due to reduction sugar production compared to conventional soybean paste and glutamic acid (glutinous taste) It is possible to produce a deep-flavored soup with a lighter color.

Meanwhile, when the above-mentioned low-temperature fermentation is performed, any one of the sweet potatoes, purple sweet potatoes, potatoes and porcine potatoes is selected and added to the doenjang by pressurization using a high pressure potter, After thoroughly crushing it again (using chopper or chopper), it is recommended to use a paste-made mixture. The mixture ratio of soybean paste and documented flour is preferably 2 to 4 wt% Do.

Mixing more than 5% by weight of the added amount here not only affects the ripening but also may make the soup miso become slightly hazy when boiled miso soup is prepared with the above-prepared miso soup.

At this time, the salt concentration used in the above-mentioned paper mill is 22 to 26% by weight, and the salt content is 30% by weight based on the weight of the paper stock, and then mixed with the soybean paste, And the mixture is homogeneously blended.

Although it is possible to blend with the cut or hand without using the stencil chopper, it is preferable to mix the paper as much as possible with the salt water and doenjang to achieve the secondary fermentation aging.

In this case, when the papermaking is mixed with the miso, the papermaking must be thoroughly mixed with the salt of the desired salt concentration before it is aged and no yeast is formed.

In addition, when using the above stencil chopper machine, the mesh net diameter is most suitable for the diameter of 5 mm, and when used at 5 mm or less, the particle of the miso is broken, and if it is crushed too much, the physical properties of the miso are changed, The statue is also not good.

In addition, the above aging period is further aged for a period of from 30 days to 120 days in order to aged the starch raw materials added at the low temperature aging sufficiently in the process of the second aging.

By mixing a certain amount of the above mentioned paper mills, the unique odor of soybean paste is reduced, and by adding proper sweetness and nutrients that can not be obtained only by soybean fermentation, it is possible to produce delicious soybean milk which can be eaten by juveniles.

On the other hand, when the soy sauce fermented in the first or second stage of the present invention, that is, the soy sauce miso soup with soy sauce miso soup of the present invention is boiled, the sweet taste of fermented soybeans, The fragrance and the garlic effective ingredient are concerned, and the nutrition and taste thereof are improved and the quality of the soup is improved.

Here, it is important that the salt content of the final soy sauce does not exceed 12 to 13% by weight. This is in line with the trend of low salt content of the soy sauce nowadays, and may be suitable for the consumption of low salt food when boiled soy sauce soup.

Conventional traditional doenjang by region has a high salt content of 15 ~ 24 wt%, which is due to the high concentration of initial brine to be added during meju soaking to prevent deterioration during storage for a long time. However, (Long-term exposure) such as an intestinal tract is exposed for a long time at a high temperature (30 ° C. or higher) and the intestinal perennial itself is overcooked, thereby continuing with deterioration and moisture evaporation, thereby increasing salty and bitter taste will be.

By performing the two-step aging process immediately after the short-term aging at room temperature and then undergoing the low-temperature aging, the flavor and color are improved and the low-salt functional soybean paste containing a large amount of galling active ingredient can be produced .

As a result of repeated aging experiments several times, the present invention shows that the taste and color are improved by aging at a relatively low temperature for 60 days or more at an aging temperature of 10 to 15 ° C. In addition, ammonia nitrogen, which is likely to be generated when long- (Especially soybean paste) with low content and no red browning.

When the fermented soybean paste is left at a high temperature of 30 ° C or higher for a long period of time, the fermented soybean paste contains a large amount of fat, By performing the ripening (10 ~ 15 ℃) step, it is possible to obtain excellent quality soup with low ammonia nitrogen content, which is not good for the flavor of traditional soy sauce.

 Example 1 Preparation of Galbanju

First, 20 kg of Korean soybeans (Dae-tae) from which stones and foreign matter have been removed are weighed and then washed 2-3 times with ground water, immersed in water for 10 hours at room temperature, and soybeans having about twice the volume of soybeans And pressurize the mixture at a pressure of 1.1 kg / cm ² for 70 minutes and add steam for 30 minutes.

At the time of the above promotion, take 200g of soybeans and 20kg of soybeans, and wrap them well with cotton wrappers. Then, add the soybeans together with the soybeans. As soon as possible, the temperature of the soybeans is cooled to below 35 ℃.

200 g of 1% by weight of soy sauce 20 kg was added to the cooled soybeans, and 200 g of the soy sauce was weighed. The mixture was uniformly mixed and formed into a round meju with a meju diameter of about 18 cm, which was wrapped in straw, Hang for 2 to 10 days and dry meju surface moisture as quickly as possible and naturally cultivate for 40 days.

  Example 2: Preparation of garlic extract

1. Preparation of Galvus powder is carried out by drying 800 g of Galvusophilus well for about 15 days and then 120 g of dried Galvus having a pedestal removed is obtained and finely pulverized with a stencil mill or fin crusher to a particle size of 100 MESH to obtain Galvus powder.

2. Preparation of Galhwa hot-water extract 300g of Galvusanthus japonica Extract into 1200ml of hot water at 80 ℃ and extract for 40 minutes while stirring. Refrigerate and store.

3) In the preparation of Galhwa extract, 300g of Galvusanthus sinensis was added to 1.2L of ethanol solution of 35% ethanol concentration, mixed thoroughly, shaken at room temperature for 24 hours, and shaken 2 times a day for 14 days at 2 ~ 15 ℃ After extracting at low temperature, it is microfiltered with a filter paper to obtain a Galangan extract.

Example 3. Preparation of soy sauce added with Zhang Garr and Garnet extract

For 40 days, fermented meju for 40 days is mixed with 12 liters of salt of Meju (5 kg) and 150 ml of hot water extract of garlic. The mixture is put into a sterilized dish and subjected to a primary fermentation for 40 days. To isolate the liquid soy sauce and obtain soy sauce.

To the 2000 ml of the above soy sauce, 60 ml of Galhwa hot water extract was added and 40 ml of 2% by volume of pumice juice (8 ° brix) was further added and mixed thoroughly for 120 days for secondary fermentation for 120 days.

Example 4. Preparation of soybean paste and soybean paste added with garlic extract

As in Example 3, the fermentation was firstly fermented and subjected to long-term fermentation to obtain a solid doenjang. 40 ml of 2% galanganese extract solution was added thereto in a predetermined amount based on 2 kg of the above soybean paste, homogenized and aged at room temperature for 30 days , Followed by a second fermentation aging process in which 40 g of the sweetened sweet potato crumbs, one of the paper mills, which had been matured at room temperature, were mixed together with 12 ml of 25% strength saline, homogenized, and then matured for 120 days at low temperature To prepare soybean paste with garlic extract.

Experimental Example 1

The general components of the sea tangle extract, gallic acid soybean paste and sea tangle salt of the present invention were determined by the AOAC method. The moisture content was measured by the atmospheric pressure drying method, pH was measured with a pH meter (Orion, model 410. AF) (10 mm in width), and measured by absorbance at 440 nm using a Shimaduz spectrophotometer, the Mohr method using 0.01 N-AgNO 3, and the refractometer (Hitachi 350, No 1).

Analysis of general components of garlic extract division Appearance pH moisture
(w / w%) Goat
(ppm) Solids
(° Bx) Brown
(Abs) Powder Light brown, vegetable flavor 5.3 10.5
25 - 1.54 Galata hot water extract Bright yellow, floral incense 5.9 - 12 3.5 1.62

As shown in Table 1, the powder of crushed powder by 100 mesh was 10.5% in moisture content and 1.54 in brown color, and gradually changed from light purple to light brown during drying for 15 days. The concentration of Galahana hot - water extract was 3.5 ° Brix and the brownness was 1.62, light yellow and sweet flower scent.

It can be used as a sub ingredient in food, and it is also described in food circulation. It is considered that the components such as salinity, chlorine content, solids content, and pH of the crab extract used in the soy sauce are suitable for use as an intestinal mixture.

Experimental Example 2

The control of the present experiment was a conventional soy sauce not containing the Galanghae and Galangaphsi extracts, which was sampled in a quantitative manner and compared with the soy sauce added with the Galangia extract of the present invention. The total nitrogen (TN) of the present invention is measured by microchondral analysis using a Buchi automatic analyzer. Amino acid residues are measured by titration using neutral formalin and 0.1N-NaOH and reducing sugar is measured by DNS at 575 nm as a standard curve And 10 g of ammonia nitrogen was quantified and diluted with distilled water and assayed by the indene phenol method using reagent AM505-k.

Table 2 shows the results of the analysis of general components of soy sauce containing garlic extract.

General composition analysis of soy sauce containing garlic extract Total nitrogen
(w / v%) Amino acid property mg%
(w / v) Salinity
(w / v%)  pH Reducing sugar
(w / v%) Ammonia nitrogen mg%
(w / v) Brown Control 1.34 354 19.9 5.15 0.85 5.8 4.3
Garlic extract soy sauce 1.25 382 17.6 4.98 2.65 1.5 3.9

The amino acid nitrogen content of Jimy (savory flavor) of soy sauce added with the garlic extract after the second fermentation was 382mg% higher than that of the control, and the amino acid nitrogen showed deterioration by aging period and aging temperature. The contents of ammonia nitrogen and ammonia nitrogen were 1.5mg% and 5.8mg%, respectively, and the addition of crabgrass extract had an effect on the ammonia nitrogen production.

The salt content of soy sauce was 17.6% (w / w) lower than that of the control, and the fermentation was good and the salty taste was also improved.

Experimental Example 3.

 A control soybean paste prepared by conventional method without addition of garlic extract and only matured at room temperature was sampled and quantitatively collected and compared with doenjang subjected to second aging by adding the garlic extract of the present invention. The crude protein content was measured by measuring the total nitrogen and multiplying the value by the nitrogen factor (5.71). Table 3 shows the results of analyzing the components of the crab extract doenjang of the present invention.

Analysis of general components of crab extract soybean paste Crude protein%
(w / w) Amino acid property mg%
(w / w) Salinity%
(w / w)   pH Reducing sugar%
(w / w) Ammonia nitrogen mg%
(w / w) Brown
(440 nm) Control 12.8 385.5 15.2 5.2 4.0 3.5 3.8
Crab extract miso 11.4 421.3 12.3 5.0 8.6 1.6 2.5

The amino acid nitrogen showing Jimi of doenjang added with crab extract of the present invention is 421.3 mg%, which is slightly higher than the value measured with 385.5 mg% of the control. In addition, the ammonia nitrogen content was found to be relatively low as measured by 1.6 mg% of crab extract doenjang.

Also, the degree of browning indicating the degree of browning of soybean paste crab extract, measured by absorbance at 440 nm, was also found to be as low as 2.5.

And salinity was higher than that of conventional soybean paste by 15.2% (w / w).

These results are in agreement with the sensory evaluation results shown in Table 6.

The reducing sugar content of garlic paste was 8.6% by weight, which was much higher than that of the control at 4.0% by weight.

This is because of the addition of sweetened starch such as sweet potatoes and it helps to supplement the sweetness which is lacking in the traditional sweet potatoes.

The protein content was slightly higher in the control group due to the added garlic extract and the pH value was similar to that of the control and brown rice soybean paste. That is, the pH was measured to be 4.8 ~ 5.6 in the conventional soybean paste.

Experimental Example 4.

The colorimetric analysis of doenjang (control) and crab extract soybean paste was performed by using a Hunter colorimeter and corrected for Hunter value, ie, L (brightness), a (redness) , and b (yellowness degree), and the average value was indicated by repeating the measurement three times. The color values of doenjang added with garlic extract are shown in Table 4.

Analysis of color of soybean paste division
L value a value b value Control
43.2 11.0 19.5 Crab extract miso
46.8 10.3 21.2

The L value, a value and b value were 46.8, 10.3 and 21.2, respectively, and the L value was higher than the control value of 43.2 (46.8) The results showed that after the final aging of the extract doenjang, the degradation was relatively less, that is, the brightness of miso was improved and the discoloration was decreased.

Experimental Example 5. Sensory Evaluation of Soybean and Galapto Extract Doenjang of Garlic Extract

The sensory test was carried out by the 5 point scale method, but it is divided into 5 sections, which is very good, 4 points which is good, 3 points which is normal, 3 points which is not good, 2 points which is not good and 1 point which is not very good. (Conventional soy sauce) and miso (conventional soy sauce) prepared by the conventional method were compared with soy sauce and garlic extract soy sauce prepared by conventional methods, , Savory taste, flavor, salty taste, and overall preference.

The results of the above sensory test are shown in Tables 5 and 6, respectively.

Sensory Evaluation of Soy Sauce Extract Using Garlic Extract division
 Chromaticity  Savory taste  Flavor  Salty taste  General preference Conventional soy sauce  4.1 3.7
 3.5  3.4  3.7 Garlic extract
Soy sauce  4.3  3.9  3.9  4.3  4.2

As shown in Table 5 above, the salty taste of salted salted soy sauce was 4.3, which was higher than the conventional salted salted salted salted salted rice at 3.4 in the conventional soy sauce, And the total preference value was also found to be relatively higher than the conventional soy sauce.

In other words, soy sauce added with garlic extract had little effect on preference at the early stage of fermentation.

Sensory evaluation of crab extract doenjang using garlic extract division
Chromaticity Savory taste Flavor Salty taste General preference Conventional miso 3.5
3.6 3.3 3.6 3.4 Garlic extract
Miso 3.8 3.8 3.5 4.1 3.8

As shown in Table 6, the color value of the crab extract doenjang was 3.8 points higher than the conventional doenjang score of 3.5, that is, the color of the doenjang was higher than that of the conventional doenjang, and thus it was judged that the preference of the panel participant was high.

The salty taste was measured 4.1 points higher than the conventional soybean paste 3.6, and it was estimated that the panel participants had a good feeling of saltiness because of the sweetness of the sweet potato crumbs and garlic sprout extract blended in the second ripening period. The preference score of Doenjang added with garlic extract was 3.8, which was higher than 3.4 of Doenjang.

In conclusion, according to the preparation method of the present invention, the step of adding and mixing the garlic extracts in stages and the first and the second aging processes are carried out, so that the active ingredient (isoflavone derivative) , It is a method capable of producing excellent soup with less browning.

Claims (7)

1. A method for producing a conventional soy sauce, in which soy sauce is added to form meju and aged,
A soybean growing step in which the selected soybeans are immersed in purified water at room temperature for 8 to 16 hours and then increased at 105 to 110 DEG C for 60 to 90 minutes,
Preparing a sea tangle extract consisting of a sea tangle extract and a sea tangle extract, extracting the sea tangle with a solution, and obtaining a sea tangle extract,
A step of adding a certain amount of the brown powder obtained in the above step to the above-mentioned soybean,
Traditional meju mixed with garlic powder was cultured in Meju culture for 40 ~ 60 days in Meju culture wrapped with rice straw,
The meju having the above meju culture was prepared by adding the above sea tangle extract, mixing it with a predetermined concentration of salt water, mixing it in a mating dish and aging it,
A fermentation step of fermenting the above fermented product, a long fermentation step of separating fermented product into a liquid soy sauce and a solid fermented soybean paste;
And a second aging step of dividing the above separated soy sauce and doenjang into disinfected treatments, adding a predetermined amount of the above sea tangle extract, and then aging the mixture under a predetermined aging temperature condition. And cultivated and aged. The method according to claim 1,
In the above soybean growth stage, 200-400 g of a mixture of green tea and green tea is blended with 40 kg of soybean, and then wrapped in a cotton wrapper. Then, the soybean is put into a pot and added with the soybean powder. Cultivated and aged. The method according to claim 1,
In the conventional meju molding stage,
The method of claim 1, wherein the granulated powder of 100 to 150 MESH obtained in the step of preparing the garlic extract is added at 1 to 5% by weight based on the weight of the soybean to be added and cooled, and the mixture is then shaped into a circular meju at a size of 15 to 20 cm. And cultivated and aged. The method according to claim 1,
In the above step of preparing the garlic extract,
The collected greenish flowers are washed several times, dried thoroughly for 15 to 20 days at room temperature in a shade and air circulation, and then pulverized to a particle size of 100 to 150 MESH using a stencil mill to obtain a greenish powder,
The process of obtaining the Galanganese hot water extract, which extracts the above Galanganese flowers with hot water at 80 to 90 ° C for 10 to 60 minutes,
200-300 g of the above red ginseng is placed in 1 to 1.2 L of ethanol solution of 30 to 70% (w / v) concentration, mixed thoroughly, shaken out at room temperature for 24 hours, placed in a refrigerator at 7 to 15 The process of obtaining low-temperature low-temperature sodium chloride extract for microfiltration is as follows; The method according to any one of claims 1 to 3, The method according to claim 1,
The garlic extract added in the first aging step is a hot water extract. It is characterized in that it contains fermentation aging for 60 to 90 days by mixing 1 ~ 10 wt% of hot water extract with 1 ~ 10 wt% , And cultivated and aged using the garlic extract. The method according to claim 1,
The above-mentioned steps,
Add 1 to 5% by volume of Galhwa hot-water extract to the soy sauce and add 1 to 5% by volume of 8 ° Brix juice separately to the soy sauce and add it to the soy sauce. Day for a second aging step,
The fermented soybean paste is prepared by adding 1 to 5% by weight of an extract of Galanganese to the weight of soybean paste, adding to the soybean paste and homogenizing the soybean paste, and aging at room temperature for 15 to 30 days;
The above-mentioned pellets prepared separately in the soybean paste which has been subjected to the normal temperature fermentation process are added to the fermented soybean meal in the same manner as the salt fermentation, and then subjected to a secondary fermentation process including a low temperature fermentation process for 30 days to 120 days in a low temperature fermentation chamber maintained at a fermentation temperature of 5 to 15 ° C The method according to any one of claims 1 to 5, The method according to claim 6,
The above-mentioned papers are composed of sweet potatoes, purple sweet potatoes, potatoes, pig potatoes, and purple potatoes,
The mixing ratio of the above-mentioned paper mill and doenjang is 2 to 5% by weight of the above-mentioned paper mill,
When the above paper mill is mixed with saline water, the saline salt concentration is 22 to 26 wt%, and the amount of salt water is determined to be 30 wt% based on the weight of the paper grain, and then the diameter of the chopper is 5 mm A method for producing a soup stock by cultivating and aging using a crab extract, characterized in that the soup is crushed with an in-stent chopper and homogenously mixed and then matured at low temperature.

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