KR101753964B1

KR101753964B1 - Moringa sauce and preparation method thereof

Info

Publication number: KR101753964B1
Application number: KR1020150097789A
Authority: KR
Inventors: 강희송
Original assignee: 농업회사법인 주식회사 수신오도
Priority date: 2015-07-09
Filing date: 2015-07-09
Publication date: 2017-07-05
Also published as: KR20170006711A

Abstract

The present invention relates to a method for preparing a meringue leaf having a moisture content of 4 to 6% after collecting and washing Moringa leaves, preparing salt water by adding sun salt to clean water at a salt concentration of 17 to 25% , Mixing 1.8 to 2.2 kg of Moringa tea of step (A) with 1 liter of alkaline brine, fermenting the fermentation for 45 to 60 days in a sunny place with a mixture of Moringa leaves and salt water, fermenting A step of separating the liquid portion using a sieving mixture, and a step of boiling the fermented Meringa soy sauce to a salinity of 20 to 25% to complete the Moringa soy sauce, By providing the Moringa soy sauce produced by using it, it is possible to easily ingest Moringa with excellent nutrients and excellent functional ingredients, which is helpful for the national health and functional foods industry.

Description

Moringa sauce and preparation method thereof < RTI ID = 0.0 >

The present invention relates to a moringa soy sauce and a method for producing the same, and more particularly, to a soy sauce comprising a moringa soybean and a method for producing the same, Moringa soy sauce and its preparation method.

While recent economic developments have led many people to enjoy abundant life, westernization of diet and decrease in activity have put them at risk for weight gain, atherosclerosis, hypertension and diabetes. These chronic degenerative diseases are recognized as a serious problem not only because of the rapid increase in the number of patients but also because the age of disease is gradually lowered. As a result, there is a growing interest in health foods that can prevent and prevent these diseases.

It is known that health foods containing active substances which have excellent nutrients to the human body or that help to prevent and recover diseases are known to the people of the world. Health foods are being introduced in Korea. Typical examples are Ashwaganda, Graviola, Water Spinach, Molokhia, and Moringa.

Among them, Moringa oleifera is a soybean plant, which is a tropical tree that can be used for food as well as leaves and fruits as well as whole trees. It lives in tropical and subtropical regions including northern India and the Philippines. Moringa contains a large amount of inorganic inorganic substances such as calcium, magnesium, potassium, phosphorus, sulfur and glutathione and a small amount of elemental inorganic substances such as iron, zinc, copper, manganese and selenium, and zeatin, quercetin, It contains trace elements such as sitosterol, caffeoylquinic acid and camphorol, as well as more than 90 nutrients including 18 amino acids and vitamins.

Moringa contains a wide variety of nutrients, as well as relatively high nutrient levels compared to other vegetables and vegetables. It has seven times as much vitamin C as the orange, 11 times as much vitamin A as the spinach, 25 times as much iron as the egg, Magnesium, 14 times as much calcium as milk, twice as many amino acids as vinegar, 30 times as much R-amino acid as brown rice.

In addition, Mouring is effective in preventing hypercholesterolemia, anti-inflammatory effect, improving vision, normalizing blood pressure, improving skin health, improving digestive function, strengthening immune system, improving atopy, preventing wrinkles and aging, improving wound healing, It has excellent antioxidant properties and has 46 antioxidants and 36 antioxidants, making it one of the best natural antioxidants. Despite these excellent functions, Moringa has difficulties in mass production in Korea, like other tropical plants.

For this reason, Moringa leaves used in Korea are mostly imported from Southeast Asia, which is a cultivated land. In order to prolong the distribution period, Moringa leaves are imported after being harvested, dried or imported into powder or ring form. However, this dry leaf has a lower nutrient content than that of Moringa leaves, so it is difficult to expect the maximized function of Moringa leaf, and there are limitations on its use as a raw material for the production of other forms of food containing Moringa leaves .

On the other hand, Korea, which is an agricultural country, has been using 'Jean' as a food storage method using salted fermentation by using salt which is easy to obtain because three sides are surrounded by the sea. 'Jean' means soy sauce, miso, kochujang, and chonggukjang. It is a seasoning commonly used in Korean kitchens. The Korean market is based on 'two heads' made of beans, and its importance is highly recognized through Korea's ancient books such as 'Samguksagi' and 'Haedong history'.

The excellent anticancer effect of fermented foods including soybean paste and kimchi in Korea is proved globally, and it is known that doenjang and kochujang are effective in burning fat by activating metabolism and preventing cholesterol from atherosclerosis and obesity. have. In addition, the fermented foods contained in fermented foods have the effect of removing the heavy metals in the body, purifying the blood cleanly and cleanly.

Generally, Zhang is based on meju, which is made by boiling meju and maturing other ingredients. Meju is immersed in salt water and fermented, and salt water and meju are separated, salt water makes soy sauce and meju goes through aging process to make miso, adding meju powder, jochung and red pepper powder to make kochujang.

In recent years, there has been a search for a method of manufacturing a 'jean' which can contain nutrients and functional substances in a traditional 'Jean', a material that is always raised on our table, to promote taste and health.

Korean Patent Laid-Open Publication No. 10-2013-0088224 discloses a method for producing a moringa seed extract by preparing an extract from germinated moringa seeds or using a subcritical extraction method to produce various kinds and effects And a composition for external application for skin which can exhibit higher efficacy by using the extract. Korean Patent Laid-Open Publication No. 10-2014-0143655 discloses a method of treating cancer with a natural anticancer drug because it has low toxicity to normal cells, exhibits excellent toxicity to cancer cells, is water-soluble and easily absorbed into cells, Discloses a composition for treating or preventing cancer comprising an aqueous extract of Moringa oleifera leaf which can be used for development as an active ingredient and a method for preparing an extract of Moringa leaf effective for anti-cancer. Korean Patent Publication No. 10-0862305 is characterized in that it is prepared by including a mistletoe extract, a medicinal extract, a medicinal herb extract, a herb extract containing a bellflower extract, a rice koji, a soybean koji, and a salt. The method for producing the functional herbicidal soybean paste of the present invention comprises the steps of: (a) preparing a herbal extract including a mistletoe extract, a medicinal plant extract, a water extract, a bellflower extract, rice koji and soybean koji; (b) By weight of soybean koji, 43 to 49% by weight of rice koji, 20 to 26% by weight of soybean koji and 5 to 11% by weight of salt, and (c) fermentation. Herb doenjang and a preparation method thereof. Korean Patent Registration No. 10-1193120 discloses a method for producing a corn starch composition comprising the steps of forming a Moringa coagulant composition by mixing a Moringa leaf powder or a Moringa leaf powder with a coagulant, washing and soaking the soybeans, Separating the beans and forming soymilk; adding the moringa coagulant composition to the soymilk to form a soymilk composition containing Moringa leaves; It is made by molding water into a molding mold and pressing molding to form tofu containing Moringa leaf. It is produced by keeping the unique taste of tofu, so that the moringa leaves have a nutritional and physiological function, Containing tofu and a process for producing the same. However, the above-mentioned invention relates to a method for producing a moringa soy sauce which is prepared so as to contain a nutrient and a useful substance of Moringa by aging a moringa tea which has been processed and manufactured by a method of grinding or steaming a moringa leaf with a certain salt water and a method of manufacturing the same Its purpose, composition and effect are different.

Moringa is a typical high-functional crop grown in tropical and subtropical areas. Recently, it has been well-known for the prevention of healthy eating and adult diseases. However, due to the nature of Moringa habitat, mass cultivation in Korea has not been established yet. They were consumed as a dry leaf by caring for the bitter taste of Moringa. Despite such excellent functions, there are problems in that the method of utilization is limited and can not be utilized sufficiently. Therefore, it is necessary to study the appropriate intake method suitable for the taste of Koreans. It is an object of the present invention to provide a method which can easily utilize excellent nutrients and excellent functional ingredients by processing the Moringa leaves into a form that can be easily ingested according to the taste of Koreans.

In order to solve the above problems, the present invention provides a method for preparing a meringue leaf having a moisture content of 4 to 6% after collecting and washing Moringa leaves, so as to obtain a saline concentration of 17 to 25% by weight in clean water , Mixing 1.8 to 2.2 kg of Moringa tea of step (A) with 1 liter of alkaline brine, adding a mixture of Moringa leaves and salt water to the pot and incubating the mixture in sunlight for 45 to 60 days Fermenting the fermentation-aged mixture by separating the liquid portion with a sieve, and boiling the fermented Meringa soy sauce so that the fermented soy sauce has a salinity of 20 to 25%, thereby completing the moringa soy sauce And a moringa soy sauce produced using the same.

Although MORINGGA according to the present invention has excellent nutrients and excellent functional ingredients through the soy sauce and its preparation method, it is very advantageous to modern people. However, it has been used in the form of powder, Linga can be easily ingested, which is helpful for the public health and food industry.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a process for producing an orchid tea of Moringa leaf.
Fig. 2 is a schematic view showing a process for producing a molten tea leaf tea.
Fig. 3 is a schematic diagram showing a manufacturing process of the Moringa soy sauce. Fig.

The present invention relates to a method for preparing soy sauce, which is commonly used in food using a moringa leaf, which is known to have excellent nutritional composition and excellent function for anticancer activity and hyperlipidemia treatment and prevention by containing a large amount of effective health ingredient, To make excellent ingredients of Moringa available at all times. Hereinafter, the present invention will be described in detail with reference to specific examples.

Moringa is a highly functional crop grown primarily in the tropical and subtropical regions. Despite its excellent function, it is still a crop that is difficult to mass produce in our country. Therefore, soybean is made mainly by imported Moringa leaves. Use the dry leaves of Moringa, which is a common import form, or use a Moringa leaf in the form of steamed tea or steamed tea made from Moringa to enhance the effectiveness of Moringa. In particular, the production of Meringa soy sauce by processing meringa leaves to form meringue soy sauce makes it possible to remove the bitter taste of moringa and enhance its flavor, thereby providing nutritionally superior functions, Meringue soy sauce can be made with a unique taste and flavor.

I. Manufacture of Moringa Tea

The production of Moringa tea is similar to that of green tea manufacturing, but the production of Moringa leaves and stem thereof is not easy due to the thin cuticle layer and the thin thickness of the leaflet.

1. Manufacture of Moringa bamboo tea

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a process for producing an orchid tea of Moringa leaf. The manufacturing process of the Moringabucho tea is as follows.

In order to manufacture Moringa tea, Moringa leaves are firstly reapplied (S100). Moringa leaves have acute side of the leaf stem like acacia leaves, but when they approach to the lower part of leaf stem, secondary leaf stems occur on left and right leaves, Leaves face to side. At this time, the tea leaves can be used in both the stem and the petiole, but only the petiole except the stem can be used. In this example, since the leaf stem contains many unique nutrients, leaf stem was collected and used.

The collected meringue leaves are washed in clean water (S200). Washing is preferably performed 2 to 3 times. The washed Moringa leaves are bundled 5 to 7 times and hang upside down and remove the external moisture with a dry or dry cloth for 2 to 3 days in the shade. If there is a lot of water on the outside, when the meringue leaves are turned, the external moisture is turned into steam by hot heat, so that it can affect the meringue leaf, so that it can bloom the leaf. Therefore, It is necessary to remove the external moisture of the leaves.

The washed Moringa leaf is firstly poured in a pot-boiling pot (S300). The temperature of the frying pan is determined by the type, quantity and moisture content of the frying pan. The frying temperature of the frying pan is lower than that of the green tea leaves. However, when the first batch is carried out at too low a temperature, it is necessary to heat at a sufficiently high temperature since the enzymes in the stem are left intact and unwanted fermentation occurs. The primary condensation is usually carried out at 80 to 90 ° C, preferably at 80 ° C.

If the temperature of the frying pan goes up to 80-90 ° C, the moling leaves prepared in S300 are squeezed by pressing the leaves, turning, rubbing and scattering. 5 to 10 minutes, while running out of the foot is removed to room temperature and rub it. The cell structure of the moringa leaves is destroyed in an appropriate state to remove the activity of the oxidizing enzyme and form the moringa leaves. At this time, the bitter taste is removed to some extent, and the savory flavor is added. Ribs should be applied for 10 ~ 15 minutes. After finishing the rubbing, spread the Moringa leaf widely and leave it at room temperature for 10 ~ 15 minutes to remove moisture and dry it.

When the first smoothing step (S300) is finished, the second smoothing step (S400) is performed. The process is the same as that of the first batch, but the temperature is preferably 200 to 250 ° C., preferably 200 to 220 ° C., for 10 to 15 minutes. After finishing the finishing process, finish the second finishing step by drying for 10 ~ 25 minutes at room temperature for 10 ~ 15 minutes like the first finishing step. Through this process, it is adjusted to the removal of enzymatic activity and the optimum moisture content in the first smelting step, and the more the process is performed, the lower the bitter taste and the flavor of the moringa tea are increased.

When the second smoothing step (S400) is finished, the third smoothing step (S500) is performed. The third step is to bake for 30 to 40 minutes at a relatively low temperature of 100 to 200 ° C, bake for 10 to 15 minutes, and leave to dry for 10 to 25 minutes.

For the mass production of the Moringa tea, a kneading machine is used. The sieving machine is a batch type and continuous type. The batch type is a semi-elliptic pot. The green leaf is put at a temperature of 80 ~ 90 ℃ and the meringue leaves are stirred by hand. Inactivate the enzyme with steam. When the foot odor disappears, the temperature is lowered gradually. On the other hand, the continuous type is a machine made up of two cylinders and one pot, or one cylinder and two pots, at a temperature of about 80 to 90 ° C., and the cylinder and the pot are set at different temperatures, It is.

Depending on the moisture content remaining on the used leaves, the second sublimation step (S400) may be performed two to four times. In the case of Moringa leaves, the number of times of pilling is preferably 3 to 5 times, but it is not limited thereto. Depending on the kinds of leaves, the final moisture content may be 4 to 6%, and the specific pungent or bitter taste You can control the number of times it is turned off for removal.

The meringa leaves that have been finished until the third finishing step (S500) are stored in a container and aged to complete the Moringa beech tea so that the moisture content of the entire meringue tea is uniformly maintained (S600). The final moisture content of Moringa tea after completion of the soaking step is 4-6%.

2. Manufacture of Moringa tea

Fig. 2 is a schematic diagram showing a process for producing a molten tea leaf tea. The manufacturing process of Moringa japanese tea is as follows.

In order to manufacture Moringa tea, Moringa leaves are firstly reapplied (S100). The extraction step is the same as the Moringa leaf extraction procedure of Moringa bush tea.

The collected meringue leaves are washed in clean water (S200). The extraction step is the same as the Moringa leaf extraction procedure of Moringa bush tea.

The washed Moringa leaves are subjected to the fermentation step (P300). When boiling water is boiled in the hot pot, when the steam reaches enough, put Moringa green leaf in the steamer and steam it for 20 ~ 40 seconds. Steaming time varies depending on the kind and amount of the raw material. For Moringa leaves, steam for 20 to 40 seconds, preferably 20 to 30 seconds.

Moringa leaves that have been overproduced (P300) are subjected to a first hot air drying step (P400) in which the moisture on the surface of the meringue leaves is heated by hot air of 100 to 250 ° C while stirring in hot air while stirring. At this time, the moisture of the Moringa leaves is evaporated and the moisture inside the leaves becomes uniform throughout the Moringa leaves and the Moringa leaf color is maintained. At this time, the moisture content of the meringue leaves is subjected to hot air drying until the moisture content is reduced to about 40 to 50%. Dry for about 20 to 40 minutes with hot air.

Moringa leaves that have undergone the first hot air drying step (P400) perform a kneading step (P500). Similar to the process of preparing the seedling of Example 1, the seedling was sprinkled for 10 to 15 minutes while repeating the spinning and spinning, thereby appropriately destroying the cell tissue of the moringa leaves to form a moringa component, Also,

Moringa leaves that have undergone the cleavage step (P500) are subjected to a second hot air drying step (P600) with hot air at 80 to 90 ° C. At this time, the moisture content of the meringue leaves is subjected to hot air drying until the moisture content is reduced to about 40 to 50%. Dry for about 20 to 40 minutes with hot air.

It can be carried out by adding P300 ~ P500 steps 2 ~ 4 times according to the type and amount of fresh leaves. As the process repeats, the bitterness of the leaves is reduced, and the deep and rich flavor is revived. In this example, the process of squeezing and drying was repeated three times using Moringa leaf as a raw material.

The second hot air drying step (P600), and the drying step (P700). The secondary hot air dried leaves are spread widely and dried at room temperature for 1 ~ 2 hours so that the moisture content is 4 ~ 6%.

As the above-mentioned processing step, the bitter taste is reduced and the deep flavor of Moringa itself is alive in the process of drying, grinding and drying, and the consumer preference is increased. When the moisture content is increased again, And thus it is easy to use as a raw material for the development of other foods using Moringa leaves as described above.

II. Manufacture of Moringa soy sauce

Fig. 3 is a schematic diagram showing a manufacturing process of the Moringa soy sauce. Moringa soy sauce is prepared using the Moringa tea leaves prepared through the above I process. Moringa tea leaves can be used in each of the above-mentioned I-step or tea leaf tea, and the above-mentioned tea leaf tea or carbohydrate tea leaves mixed with 1: 1 can be used (A). When the tea leaves are mixed, the flavor and taste become milder than those used.

In addition, the Moringa leaves used for the production of Moringa soy sauce may be prepared by washing not only the Moringa tea leaves produced through the above I process but also the collected Moringa leaves and drying them to have a moisture content of 4 to 6%.

For drying of Moringa leaves, cleaned Moringa leaves can be bundled with 4 ~ 6 sheets for natural drying. For mass production, it is dried by hot air at 100 ~ 250 ℃.

Prepare salt water for the preparation of MORINGGA soy sauce (B). The water is prepared by using clean water such as uncontaminated groundwater, jiggle water, etc., and alkaline water of pH 8 to 10.5 is preferably used. In the embodiment of the present invention, litmus paper was used and only water having a pH of 8 or higher was used. If acidic water is used, the fermentation of soy sauce is not good due to sterilization effect, and soy sauce having thick taste can be obtained. In addition, it is preferable to use water rich in minerals, and the number of mineral water desalinated from deep seawater can be used.

The salt used in the preparation of the soy sauce is preferably sun salted. The salt used in the examples of the present invention was salt of domestic sun salt for 5 years or less. Add 170 ~ 250g of salting-out salt per liter of water and completely dissolve to make salt water with 17 ~ 25% salinity.

The moringa leaves having a water content of 4-6% prepared in the step (A) and the brine prepared in the step (B) are mixed (C). (A) Step 2 kg of Moringa leaf per liter of salt water is prepared. Add Moringa leaves prepared in a jar of Moringa soy sauce and pour the salt water into the Moringa leaves. Clean the upper part of the jar and sterilize it for more than 15 minutes. Use a sufficiently cooled scale so that the meringue leaves are completely immersed in the salt water.

In step (C), the Moringa leaf submerged in saline is aged in a sunny sunshine for 45 to 60 days. During the day time, open the lid of the jar so that the sunlight and air can be blown, and cover the lid for the nighttime during dew. Prevent insects from entering during the ripening period, keeping the cleanliness, and keep the net in the entrance of the jar to allow air and light to pass through.

When the fermentation is completed in the step (D), the moringa soy sauce is separated to complete the moringa soy sauce (E). When the fermentation of the Moringa soy sauce ends, the color of the liver turns to a clear brown color close to black. The color of Moringa soy sauce is clear and transparent compared to conventional soy sauce, so that when Moringa soy sauce is added to food during cooking, it can be cooked without significantly changing the specific color of the food material.

The fermented Moringa soy sauce in step (E) is put into a pot, the salinity is checked with a salinity meter, the boiling is performed until the salinity becomes 20 to 25%, and the soup is cooled to complete the moringa soy sauce (F). The above-mentioned moringa soy sauce manufacturing method may use Moringa safflower. In this case, for the concentration of water and moringa component contained in the moringa leaves, it is necessary to increase the salinity used for soy sauce production and increase the weight of the moringa leaves to be added do.

III. Sensory Experiment of Moringa Soy Sauce

The above-mentioned Moringa soy sauce and conventionally marketed soy sauce were subdivided into flavor and sensory test. The blind test was carried out on 12 people in general and the score was evaluated from 1 point to 5 points of poor (1), poor (2), normal (3), generally good (4), and good (5) . Scores were expressed as mean and standard deviation.

Table 1 shows the sensory evaluation results of Moringa soy sauce. The control 1 used in the experiment was 'Samseoljangseong 501' and the control 2 was 'Chungjungwon', 'Natural fermented soy sauce'. The aroma items were 3.17 ± 0.83 and 3.50 ± 0.52 in Control 1 and Control 2, respectively, and 4.50 ± 0.67 in Moringa soy sauce. In the item to describe the good points in the fragrance items, there were many responses that the salty odor unique to the liver was not produced or the fragrance like green tea was good. Therefore, it was thought that the characteristic flavor of Moringa was reflected as a good fragrance.

In the flavor items, the control 1 and control 2 were 3.58 ± 0.51 and 3.00 ± 0.60, respectively, while the Moringa soy sauce was 4.25 ± 0.62. Participants in the experiment responded that they felt good and relaxed.

Sensory Experiment of Moringa Soy Sauce
Scent flavor Control 1 Control 2 Moringa soy sauce Control 1 Control 2 Moringa soy sauce Total score 38 42 54 43 36 51 Average 3.17 3.50 4.50 3.58 3.00 4.25 Standard Deviation 0.83 0.52 0.67 0.51 0.60 0.62

As a result of the above experiment, it is considered that Moringa soy sauce is always used for cooking, and its flavor and taste are comparable to those of conventional soy sauce.

The present invention provides a method for producing soy sauce by aging meringa which contains a large amount of excellent nutrition ingredient conventionally in alkaline saline and a soy sauce prepared by the method so that a high functional ingredient of Moringa can be easily And can be used for improving the national health, eating habits, and health food industry, thereby being industrially applicable.

Claims

Moringa leaves are collected, cleaned in clean water, and the leaves are washed in a vacuum oven at 80 ~ 90 ℃ for 5 ~ 10 minutes and then incubated at room temperature for 10 ~ 15 minutes. After leaving for 10 ~ 15 minutes at room temperature, The above-mentioned first-stage meringue leaves are heated for 5 to 10 minutes in a boiling pot of 200 to 250 ° C for 10 to 15 minutes at room temperature, then left to stand at room temperature for 10 to 25 minutes, The green tea leaves are heated at 100 ~ 200 ℃ for 30 ~ 40 minutes and then heated for 10 ~ 15 minutes at room temperature. After leaving for 10 ~ 25 minutes at room temperature, they are dried for 3 times. (A) drying the leaves at room temperature to prepare Moringa leaves having a water content of 4-6%;
(B) adding alkaline saline to a clean alkaline water having a pH of 8 to 10.5 so as to have a salt concentration of 17 to 25% by weight; (C) mixing 1.8 to 2.2 kg of Moringa leaves of step (A) per liter of alkaline brine of step (B); (D) a step of putting the Moringa leaf and salt mixture of step (C) into a jar and fermenting for about 45 to 60 days in a sunny place; (E) separating the liquid phase portion using the sieving fermentation mixture of step (D); And (F) boiling the fermented Moringa soy sauce in step (E) to a salinity of 20 to 25%, followed by cooling to complete the Moringa soy sauce.

Moringa leaves were collected and washed with clean water and the leaves were washed with steam at a temperature of 100 ° C for 20 to 40 seconds in a steaming pot. Then, the steamed Moringa leaves were exposed to hot air at 80 to 90 ° C for 20 to 40 minutes, Dried and dried with the above-mentioned primary hot-air dried meringa leaves for 10 to 15 minutes, followed by secondary hot air drying for 20 to 40 minutes in hot air at 80 to 90 ° C, (A) drying at room temperature for 1 to 2 hours to prepare a Moringa leaf having a water content of 4 to 6%;
(B) adding alkaline saline to a clean alkaline water having a pH of 8 to 10.5 so as to have a salt concentration of 17 to 25% by weight; (C) mixing 1.8 to 2.2 kg of Moringa leaves of step (A) per liter of alkaline brine of step (B); (D) a step of putting the Moringa leaf and salt mixture of step (C) into a jar and fermenting for about 45 to 60 days in a sunny place; (E) separating the liquid phase portion using the sieving fermentation mixture of step (D); And (F) boiling the fermented Moringa soy sauce in step (E) to a salinity of 20 to 25%, followed by cooling to complete the Moringa soy sauce.

A Moringa soy sauce prepared by the method of manufacturing the Moringa soy sauce of claim 1 or 2.

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