KR101755027B1 - Manufacturing Method for Traditional Soybean Paste Containing Gammaaminobutyric Acid - Google Patents

Abstract

The present invention relates to a process for producing soybean paste, which comprises immersing the soybean bean in lava seawater and then adding the water used for making soybean paste to soybean paste, adding calcium lactate to soybean paste to prepare soybean paste, and has high gamma amino butyric acid content And a method for preparing a membrane doenjang which is high in calcium content and can be ingested through short aging.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a soybean paste containing soybean paste,

The present invention relates to a traditional doenjang prepared from bean japanese as a raw material and having a high content of gamma aminobutyric acid and isoflavone and a high content of calcium, and a process for producing the same.

With the development of life sciences and medical technology, the prolongation of life expectancy of human beings has diversified the kinds of human diseases while inducing diverse social changes. In other words, infectious diseases such as malnutrition and infectious diseases which have been commonly seen in the past have been greatly reduced, but adult diseases, which are called lifestyle diseases such as cancer, hypertension, diabetes, osteoporosis and dementia,

Recently, researches on the development of functional materials for the prevention and treatment of adult diseases caused by aging society and dietary habits have been actively carried out in the food and drug industry, and the market for materials and finished products for these diseases is rapidly increasing have.

Soybeans are rich in proteins and fats and have long been known as beef in the field. According to recent research, beans have been reported to have excellent preventive and physiological functions such as cancer, heart disease, osteoporosis, and kidney And is well-known as a well-being food all over the world. The protein of soybean is composed of glycine and beta-conglycinin as main fractions, and it is inexpensive in price compared with animal protein and has excellent quality in amino acid composition, and can be utilized as a good protein source [Derbyshire.E , Wright. D, J Boulter D. Legumine and vicilin, storage protein of Legume Seeds, Phyto Chemistry, 1976, 15: 3-24].

Korean soybean paste is the traditional fermented food of Korea which is aged with soybean as the main ingredient. Traditional soybean paste is a seasoned food rich in nutrients such as protein, boiled soybean and salt depending on the ratio of flavor and flavor, and the duration of fermentation process is affected by the fermentation process, as well as taste and aroma is effective to prevent osteoporosis Various health functional substances such as flavonoids and saponins are produced.

Recently, studies on traditional doenjang have been reported to have antimutagenic, anticancer and thrombolytic activities, and also have a biocontrol functional ingredient having immunity enhancement, hypotensive effect, hyperlipidemia and diabetic improvement, nitrite scavenging ability and antioxidant ability. Also, it is known that the taste and flavor of traditional doenjang vary according to the manufacturing method and aging period. As the aging period is increased, the bioavailability of the main components of soybean is increased. For example, isoflavone, one of the useful components of soybean, is converted into glucoside-type genistin, daidzin, glycitin by the enzymatic and microbial metabolism by the progress of fermentation. do.

Systematic research and development for the enhancement of health functional ingredients is needed to develop competitive products globally by using the traditional fermented food such as soybean paste with various and excellent efficacy.

Korean Patent No. 587,653 discloses the characteristics of functional soybean koji and anti-cancer immunity enhancing activity soybean koji fermented as Bacillus subtilis bacteria fermented with Aspergillus oryzae as a fungicide extract in the casein mushroom Korean Patent No. 858,483 discloses a functional disinfectant containing bovine bone which contains nutrients calcium, phosphorus and protein extracted from the bovine bone and has enhanced nutrients and reflects the fragrance and aesthetics of the bovine bone and has improved taste and smell Respectively. In Korean Patent No. 501,294, a fermented product of safflower seed fermented with Hwangguk gyun is added to aged soybean paste and further aged to prepare functional soybean paste. However, the doenjang produced by the above method has a complicated manufacturing process because it uses other ingredients than the soybean ingredient, and has a disadvantage that it does not meet the taste of consumers who demand traditional doenjang.

In Korean Patent No. 773,125, soybean was immersed in water, and after cooling, the soybean was cooled, and lactic acid bacterium and glutamic acid were added to form meju, and the resulting mixture was sprayed on the surface of meju to prepare meju, However, such a method has a complicated step for increasing gamma aminobutyric acid, and contains additives such as glutamic acid. Since the prepared meju must be fermented for several months, This is not economical.

Thus, there is a need for a method for producing traditional miso, which has a long period of aging and is excellent in productivity, and which can maximize the content of functional ingredients of soybean, which is a raw material of soybean paste, and which has the taste and aroma of traditional soybean paste.

The problem to be solved by the present invention is to increase the content of gamma-aminobutyric acid in soybean seeds by using lava seawater, to improve the flavor of soybean paste, calcium content, And to provide a method for manufacturing a membrane doenjang which is a traditional soybean paste with high productivity.

In order to accomplish the above object, the present invention provides a method for producing soybean oil, comprising the steps of: 1) soaking soybean in lava water; 2) growing the immersed soybeans; 3) adding to the pulverizer the water used for the above-mentioned soybean and soy sauce to obtain a pulverized product; And 4) preparing a soybean paste by mixing enzyme powder and salt in the pulverized product and aging the soybean paste.

According to an embodiment of the present invention, the step 1) may be carried out by soaking the soybeans in lava seawater at 4 to 30 ° C with a salinity of 0.5 to 2% for 6 to 24 hours.

According to one embodiment of the present invention, the miso in step 4) may further comprise calcium lactate.

According to an embodiment of the present invention, the calcium lactate may be contained in an amount of 0.1 to 0.3 parts by weight based on 100 parts by weight of the soybean paste.

According to one embodiment of the present invention, the aging may be performed for 30 days to 180 days.

According to one embodiment of the present invention, the soybean may be any one selected from the group consisting of soybean and soybean.

According to one embodiment of the present invention, the enzyme powder may be any one or two or more selected from the group consisting of meju powder, red pepper seed powder, malt, fermented barley powder and fermented wheat powder.

According to the method of manufacturing doenjang according to the present invention, doenjang high in content of gamma aminobutyric acid and isoflavone can be obtained than doenjang prepared by the conventional preparation method, and doenjang fortified with calcium content can be produced. In addition, since the aging period is short and the manufacturing method is simple, the productivity is improved and it is easy to apply in industry. In the present invention, soybean paste can be used as a health functional food for immune enhancement, anticancer, antihypertensive, antioxidant activity, cholesterol lowering and osteoporosis prevention.

Brief Description of the Drawings Fig. 1 is a diagram illustrating an attribute traditional miso prepared according to an embodiment of the present invention.

Gamma aminobutyric acid (GABA) is a nonprotein constituent amino acid that not only acts as a neurotransmitter in the brain but also promotes brain function, mental stability, hypotension, diuretic action, improvement of liver function, prevention of obesity, And has been known to have a variety of physiological functions. Although it is known to be widely distributed in plants, there is a problem that it is insufficient to exhibit the physiological activity of the human being in a trace amount.

Calcium is the most abundant minerals in the body, 99% in the bones and teeth, and the rest in the blood, extracellular fluid, muscle and other tissues, causing important physiological effects such as blood clotting, muscle contraction, neurotransmission and enzyme activation do. Calcium deficiency causes growth retardation, rickets, osteomalacia and osteoporosis, and it is recently known to be related to circulatory diseases such as hypertension and atherosclerosis. However, the diet pattern of Koreans is calcium intake from cereals and vegetables, which have low bioavailability, and they are consuming less than the daily recommended amount. Accordingly, there is an increasing demand for calcium preparations or calcium-enriched foods.

The inventors of the present invention have been able to prepare doenjang in which the content of gamma aminobutyric acid is increased by using lava seawater in the production of the traditional soybean paste, and in particular, when calcium lactate is added during soybean paste production, the content of gammaaminobutyric acid is further increased The present inventors have completed the present invention by producing soybean paste containing calcium.

Hereinafter, the present invention will be described in more detail.

1) immersing soybeans in lava sea water; 2) a ripening step of growing the immersed soybeans; 3) adding to the pulverizer the water used for the above-mentioned soybean and soy sauce to obtain a pulverized product; And 4) preparing a soybean paste by mixing enzyme powder and salt in the pulverized product and aging the soybean paste.

In the present invention, the term "lava sea water " means a magma seawater produced in Jeju area, and seawater refers to seawater generated by infiltrating and filtering the basalt layer. The lava water contains a large amount of usable minerals such as iron, manganese, zinc and molybdenum as well as essential minerals such as sodium, magnesium and calcium under potassium than general seawater and deep seawater. In addition, It is characterized by containing various minerals such as.

According to the present invention, the step 1) may be to immerse soybeans in lava sea water having a salinity of 0.5 to 2%. If the salinity of the lava water is less than 0.5%, the increase of the GABA content in the soybean is insignificant. If the salinity of the lava sea water exceeds 2%, the content of GABA contained in the soybean may be rather reduced. If the salinity of the lava water is within the above range, protective substances such as various stress defense proteins are synthesized in order to protect the plant cells themselves by stimulation with lava sea water. As a result, the content of GABA can be increased. However, if the above range is increased, damage to the plant cells due to excessive salt stress will be hindered.

According to the present invention, the immersion may be carried out at 4 to 30 ° C, preferably 10 to 20 ° C, more preferably 13 to 18 ° C, The content of GABA in soybean seeds can be greatly increased.

According to the present invention, the immersion may be carried out for 6 to 24 hours, and even if the immersion time exceeds the above range, the content of GABA is increased but it is not economical because the rate of increase is low, 18 hours can be obtained by increasing the content of GABA relative to the immersion time.

According to the present invention, the immersion may increase the GABA content in the soybean seeds as compared with the case where the anaerobic condition is an aerobic condition.

According to the present invention, the immersion may also be a dark condition, and the GABA content in the soybean seeds can be increased more than in the case where the condition is the above condition.

According to the present invention, the soybean may be any one selected from the group consisting of myth bean and white bean, preferably myth bean. Soybean bean soybean, Jeju bean, is preferable because the content of carbohydrates, minerals and fats is higher than that of white beans and the content of isoflavones is particularly excellent, so that doenjang fortified with functional ingredients such as isoflavones can be produced.

According to the present invention, the soybean paste in the step 4) may further comprise calcium lactate. The calcium ion of the calcium lactate according to the present invention activates the glutamate decarbocylase (GAD) by binding to the calmodulin contained in the soybean, thereby further promoting the production of GABA, So that the soybean paste can be produced. In addition, it is preferable to increase the flavor of the soybean paste to increase the flavor of the soybean paste to thereby produce soybean paste with high preference.

According to the present invention, the content of the calcium lactate is preferably 0.01 to 0.3 part by weight based on 100 parts by weight of miso. If the content of calcium lactate is less than the above range, it is difficult to expect the effect of adding calcium lactate. If the content of calcium lactate exceeds the above range, flavor-deficient doenjang can be produced.

In the present invention, the above-mentioned "attribute traditional miso" refers to a miso soup which can be ingested even with a short aging time of less than one year. For example, miso soup made from bean and salt as main ingredients without containing additional ingredients such as herbal medicines do.

The doenjang prepared according to the production method of the present invention is preferably a commercial soybean paste doenjang which can be consumed even in a short aging period, and the aging period is preferably about 30 to 180 days. However, the present invention is not limited thereto, and the aging period may be changed according to the preference, and it may be aged for 180 days or more.

According to the present invention, Meju powder, red pepper seed powder, malt, fermented barley powder and fermented wheat powder, and preferably meju powder.

Hereinafter, the present invention will be described in more detail with reference to the following preferred examples. It will be apparent to those skilled in the art, however, that these examples are for the purpose of illustrating the present invention more specifically and that the scope of the present invention is not limited thereby.

Example 1

Xinhua beans were washed with water to remove impurities, and then immersed in 1% lava seawater at 15 ° C for 18 hours. After soaking the mycelium soaked in the cauldron for 4 hours, the whole amount of water used for the myth bean and the pottery added to the grinder was added and pulverized to obtain pulverized material. An enzyme powder (meju powder) was added to the pulverized product so as to have a final concentration of 10% (v / w) and salt was added to a final concentration of 13% (v / w) The top (surface) was covered with a clean cloth, and the whole surface was aged by applying a thick salt.

Example 2.

A film doenjang was prepared in the same manner as in Example 1, except that enzyme ground powder and salt of calcium lactate (final conc. 0.2%) were added to the pulverized product to prepare a film doenjang.

Example 3.

A film doenjang was prepared in the same manner as in Example 1 except that enzyme ground powder and salt and calcium lactate (final conc. 0.4%) were added to the pulverized product to prepare a film doenjang, and then the beverage was fermented in a container.

Comparative Example 1

The bean curd was prepared by the method of Example 1, except that the soybeans were removed by washing with water, and the beans were grown in a cauldron without water soaking.

Comparative Example 2

Except that water was used instead of lava seawater at the time of soaking, the bean curd was prepared by the method of Example 1,

Comparative Example 3

Except that 1% NaCl aqueous solution was used instead of lava seawater at the time of water immersion, the film was prepared by the method of Example 1,

Comparative Example 4

Except that 1% seawater was used instead of lava seawater at the time of soaking, membrane bean was prepared by the method of Example 1,

Test Example 1. General composition analysis

In order to select the soybean cultivars suitable for the preparation of the soybean paste with enhanced functional powder, the general components of soybean cultivars such as soybean meal and soybean meal, which are traditionally used in the preparation of soybean paste, were compared and analyzed. General components were measured according to the AOAC method. Moisture was measured by the atmospheric pressure heating method, ash was measured by direct filtration method, crude protein was measured by semi-micro Kjeldahl method, and crude fat was measured by Soxhlet method.

division Shinhwa Bean various phases Calories (Kcal / 100g) 416.2 396.3 Carbohydrate (g / 100 g) 39.9 38.4 moisture(%) 7.5 10.7 Ashes (%) 5.0 4.8 Protein (g / 100 g) 34.2 34.2 Fat (g / 100g) 13.3 11.7 Isoflavone (占 퐂 / g) 3,596 1,258

As shown in Table 1, although the difference in the general components as a whole was not large, it was found that the myxia beans were somewhat higher in the fat component, and in addition, the myxia beans were superior in nutritional quality to the carbohydrates and ash components . Especially, the content of isoflavone of Xinhua bean was very good. As a result, it was confirmed that Xinhua bean is a suitable candidate for preparing functional soybean fortified soybean paste.

Test Example 2. Change in content of GABA in bean seeds according to temperature

In order to investigate the changes of GABA content in soybean seeds according to temperature, immersion temperature was set at 4 ℃, 15 ℃ and 25 ℃, respectively. A 500 mL beaker was filled with 300 mL of water, and 30 g of Shinwon beans were added to the beaker. After immersing for 24 hours at each set temperature, the beaker was dried at 55 ° C. for 24 hours and used as a powder to analyze GABA content. Analysis of GABA content was conducted by the Korea Research Institute for Basic Science. The amino acid composition was analyzed by acid hydrolysis with 6N HCL, followed by filtration through a 0.2 ㎛ filter, dilution with dilution buffer, and amino acid composition analysis. Free amino acid analysis was carried out using 10% 5-sulfosalic acid, centrifuged, filtered with 0.2 ㎛ filter, diluted with dilution buffer, and analyzed using an amino acid automatic analyzer (Membrapure, Germany, Narrow bore, Stainless steel 125 mm ID3 mm) The amino acid composition analysis was performed as shown in Table 2 below.

division control 4 ℃ 15 ℃ 25 ℃ GABA content
(mg / 100 g, Dry) 11.0 13.7 56.7 43.2 GABA-based bulk (%) 100 125 516 393

As shown in Table 2, GABA increased 1.2 times at the immersion temperature of 4 ° C, 5.1 times at 15 ° C, and 3.9 times at 25 ° C, compared with the non-treatment control. As a result of repeated experiments at a temperature of about 15 ° C., it was confirmed that the temperature range in which the content of GABA was increased from 15 to 20 ° C. was an optimal temperature condition.

Test Example 3: Change of different GABA contents at immersion time

To investigate the changes of GABA content in soybean seeds according to immersion time. The immersion time was set at 0, 6, 12, 18, and 24 hours at 15 캜, which is the immersion temperature set in the experiment. A 500 mL beaker was filled with 300 mL of water, and then 30 g of mycelium of soybean was added thereto. The resulting mixture was treated at 15 ° C for 24 hours, and then dried at 55 ° C for 24 hours. The powder was used as a powder to analyze GABA content. Analysis of GABA content was conducted by the Korea Research Institute for Basic Science. The amino acid composition was analyzed by acid hydrolysis with 6N HCL, followed by filtration through a 0.2 ㎛ filter, dilution with dilution buffer, and amino acid composition analysis. Free amino acid analysis was carried out using 10% 5-sulfosalic acid, centrifuged, filtered with 0.2 ㎛ filter, diluted with dilution buffer, and analyzed using an amino acid automatic analyzer (Membrapure, Germany, Narrow bore, Stainless steel 125 mm ID3 mm) To analyze the amino acid composition.

Immersion time (h) Control (0h) 6 12 18 24 GABA content
(mg / 100 g, Dry) 10.2 ± 1.2 39.8 ± 4.0 41.2 ± 5.7 50.5 ± 3.1 51.3 ± 3.8 GABA-based bulk (%) 100 390 407 505 513

As shown in Table 3, in the case of immersion for 6 hours compared to the untreated (0 h) control, the GABA content in the myth bean seeds was 3.9 times, 4.1 times in the case of 12 hours relative, 5.0 times in 24 hours and 24 times in 24 hours Time increased by 5.1 times. As a result, it was confirmed that the formation of GABA in seeds did not significantly increase when immersed for 18 hours or longer.

Test Example 4. Change of GABA content according to needle index

(Control), water, 0.5% NaCl aqueous solution and 1% NaCl solution were used to determine the optimum solvent and concentration for amplifying the content of GABA in the mythus bean seeds. As the conditions of immersion temperature and immersion time, NaCl aqueous solution, 0.5% seawater, 1% seawater, 0.5% lava seawater and 1% lava seawater. 30 mL of Shinwon bean was added to a 500 mL beaker, and the mixture was immersed at 15 ℃ for 18 hours and then dried at 55 ℃ for 24 hours. The powder was used for GABA content analysis. Analysis of GABA content was conducted by the Korea Research Institute for Basic Science. The amino acid composition was analyzed by acid hydrolysis with 6N HCL, followed by filtration through a 0.2 ㎛ filter, dilution with dilution buffer, and amino acid composition analysis. Free amino acid analysis was carried out in the same manner as in Test Example 2, and is shown in Table 4 below.

division
Control
water
NaCl aqueous solution sea water Lava seawater 0.5% One% 0.5% One% 0.5% One% GABA content
(mg / 100 g, Dry) 5.1 ± 0.8 43.8 ± 1.7 48.5 ± 2.6 51.2 ± 3.1 49.5 ± 0.7 52.7 ± 2.1 53.1 ± 2.8 64.2 ± 3.2 GABA-based bulk (%) 100 850 950 1005 970 1035 1041 1260

As shown in Table 4, the GABA content in the myth bean seeds increased 10.4 times in the 0.5% lava seawater treated group and 12.6 times in the 1% treatment group, compared with the control group without the immersion treatment. On the other hand, GABA content was higher in the experimental group with the same salinity than NaCl, but it was lower than that of the lava sea water. In the experimental group, The content of GABA in soybean seeds was increased rather than the added aqueous solution, but it was lower than that of lava seawater. Through the above results, it was set as an optimal solvent for maximizing the content of GABA in the soybean seeds by immersion in lava water.

Test Example 5. Change of GABA content according to the saline solution concentration

In order to determine the optimum concentration of lava seawater treatment for amplifying the GABA content in soybean seeds, experiments were conducted by setting treatment conditions with different concentrations of lava water at the immersion temperature and time conditions established in the above test example. Lava seawater was diluted to 0, 0.5, 1, 2, 3%, and then 300 mL of diluted lava sea water was poured into a 500 mL beaker, followed by 30 g of Shinhwa beans, followed by immersion at 15 ° C for 18 hours, followed by drying at 55 ° C for 24 hours Powder was used for GABA content analysis. Analysis of GABA content was conducted by the Korea Research Institute for Basic Science. The amino acid composition was analyzed by acid hydrolysis with 6N HCL, followed by filtration through a 0.2 ㎛ filter, dilution with dilution buffer, and amino acid composition analysis. The same procedure as in Test Example 2 was carried out and is shown in Table 5 below.

division No treatment Water (0%) 0.5% One % 2 % 3% GABA content
(mg / 100 g, Dry) 5.1 ± 0.8 43.8 ± 1.7 53.1 ± 2.8 64.2 ± 3.2 57.3 ± 3.6 56.0 ± 4.1 GABA-based bulk (%) 100 850 1040 1260 1120 1098

As shown in Table 5, the content of GABA in the myth bean increased until the concentration of lava water was 1%. On the other hand, when the concentration of lava seawater increased to more than 2%, the content of GABA in the myth beans tended to decrease. Therefore, 1% of lava water was selected as the optimum treatment concentration.

Test Example 6: Myth bean-containing glutamic acid content in optimum lava sea water treatment conditions

In order to investigate the correlation between the increase of GABA content and the change of glutamic acid content in the lava sea water treatment, glutamic acid, which is a non - amino acid, is produced by the enzymatic action of glutamate decarboxylase (GAD) glutamic acid were analyzed. The amino acid composition was analyzed by acid hydrolysis with 6N HCL, followed by filtration through a 0.2 ㎛ filter, dilution with dilution buffer, and amino acid composition analysis. Free amino acid analysis was carried out in the same manner as in Test Example 2 and is shown in Table 6 below.

division No treatment Water (0%) 0.5% One % 2 % 3% GABA content
(mg / 100 g, Dry) 5.10 ± 0.8 43.8 ± 1.7 53.1 ± 2.8 64.2 ± 3.2 57.3 ± 3.6 56.0 ± 4.1 Glu content
(mg / 100 g, Dry) 30.5 ± 1.1 49.2 ± 2.3 75.1 ± 1.8 68.3 ± 3.2 47.1 ± 4.2 47.2 ± 1.9

As shown in Table 6, glutamic acid content was also increased with increasing GABA content up to 1% of seawater concentration, but decreased at more than 2% (Table 5). This result shows that plant cells can be damaged by seawater stress up to 1% concentration, while plant stress cells are damaged by high stress concentration of more than 1% It is interpreted as a result of not responding properly to stress.

Test Example 7. Analysis of isoflavone content

In order to examine the change of isoflavone content in the myth bean seeds according to the treatment concentration of lava sea water, a portion of the myofusk prepared by the same method as in Test Example 7 was sampled to determine the isoflavone content (6 species: Daidzin, Glycitin, Genistin, Daidzein, Glycitein, and Genistein. Isoflavone analysis refers to the function of health food. 10 g of the sample was extracted with 40 mL of 80% methanol for 2 hours at 65 ° C., 3 mL of 2 M NaOH aqueous solution was added, and the mixture was stirred at room temperature for 10 minutes with stirring. Then, 1 mL of glacial acetic acid was added, , Then mixed well and filtered. 4 mL of distilled water was added to 5 mL of the filtrate, the solution was adjusted to 10 mL with methanol, and then centrifuged for 5 minutes. The supernatant was filtered with a 0.45 μm filter and analyzed by injecting 10 μL into HPLC (Agilent Technologies). The column used for the analysis was isoflavone measured at 260 nm using Intersil ODS-3 (4.6 mm x 250 mm, 5 mM, GL science, Japan) and UV detector, which is shown in Fig.

division No treatment Water (0%) 0.5% One % 2 % 3% Daidzin 432.41 + - 22.15 440.68 + - 3.63 681.93 + - 11.16 427.18 + - 44.41 435.12 + - 118.2 427.14 + - 11.33 Glycitin 169.77 ± 13.72 89.75 +/- 14.30 122.28 ± 65.11 98.85 + - 107.47 110.01 + - 52.48 104.15 ± 44.13 Genistin 708.47 ± 23.80 693.12 + - 13.43 1128.25 ± 11.8 601.34 ± 28.43 620.15 + - 10.79 651.22 + - 12.13 Daidzein 1985.31 ± 51.4 1077.46 ± 107 1064.93 ± 117 912.07 ± 14.15 1014.38 ± 22.5 1110.08 + - 14.4 Glycitein 182.66 + - 8.94 201.68 ± 22.56 231.68 + - 11.06 180.82 + - 131.8 172.09 + - 114.8 200.13 + - 21.89 Genistein 84.91 + - 3.36 491.80 + - 41.03 359.81 + - 33.42 272.18 ± 22.09 240.08 ± 11.09 227.02 + - 11.28 total (占 퐂 / g) 3,563.53 2,994.49 3,588.88 2,492.44 2,591.83 2,719.74

As shown in Table 7, the total isoflavone content tended to decrease by immersion treatment. However, the content of genistein, which is a non - glycoside form, was increased up to 6 times by immersion treatment, and the content of genistin, a glycoside form at 0.5% concentration of lava seawater, was increased but did not increase in proportion to salt concentration. On the other hand, there was a kind of isoflavone in which the content was greatly reduced by immersion treatment.

Test Example 8. Analysis of general compositional change of soybean soaked in lava water

In order to investigate the changes in the general composition of soybeans with increasing GABA content in the myth beans through the immersion conditions established in Examples 2 to 7, 200 g of myth beans were immersed in 1% lava seawater at 15 ° C for 18 hours, Lt; 0 > C for 24 hours to prepare a powder, and general components were analyzed in the same manner as in Test Example 1, and the results are shown in Table 8 below.

division Unprocessed myth bean Soaking Process Myth Bean Calories (Kcal / 100g) 416.2 422.6 Carbohydrate (g / 100 g) 39.9 39.7 moisture(%) 7.5 4.2 Ashes (%) 5.0 5.1 Protein (g / 100 g) 34.2 37.5 Fat (g / 100g) 13.3 14.1

As shown in Table 8, the general components of the myth beans immersed in the immersion conditions according to the present invention were increased in protein content compared to the untreated soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean soybean This is interpreted as a result of a novel synthesis of a stress defense protein and a moisture-responsive protein. This result can be interpreted as a result of the increase of the total free amino acid content in GABA content analysis. On the other hand, the decrease of the moisture content is caused by the drying powder manufacturing process and is not related to the effect of immersion.

Test Example 9. Evaluation of stability of functional components in the manufacturing process

In order to investigate the stability of functional ingredients in bean - growing process, we analyzed the content of GABA components in soybean samples treated with lime - seawater soaked soybeans before and after 4 hours' immersion. The amino acid composition was analyzed by acid hydrolysis with 6N HCL, followed by 0.2um filtration, dilution with dilution buffer, and amino acid composition analysis. Free amino acid analysis was carried out in the same manner as in Test Example 2, and is shown in Table 9 below.

division Control group (no treatment) Self-adaptation After 4 hours Number of capital increase after graduation GABA content (mg / 100 g dry) 5.1 ± 0.8 60.1 ± 2.2 4.8 ± 2.8 53.7 ± 0.6

As shown in Table 9, it was confirmed that the GABA component in the myth bean was hydrolyzed while the soybean was fed to the roasted broth. Thus, the content of GABA component contained in the water used for growth was measured to be 53.7 mg / 100 g. From the above results, it was confirmed that the GABA component in the myth bean seeds increased by lava seawater immersion treatment was mostly not destroyed. Therefore, it has been evaluated that it is desirable to prepare the membrane surface by adding the whole amount of water (thickener water) used for the enhancement in the membrane production process.

Test Example 10. Evaluation of stability of functional ingredient during addition of calcium lactate and aging of doenjang

To investigate the effect of calcium lactate (final conc. 0.2%) on the preparation of doenjang and the changes of functional components according to the ripening stage, GABA contents were analyzed by sampling doenjang after aging, after 45 days of fermentation and after 45 days of fermentation. The amino acid composition was analyzed by acid hydrolysis with 6N HCL, followed by 0.2um filtration, dilution with dilution buffer, and amino acid composition analysis. Free amino acid analysis was carried out in the same manner as in Test Example 2, and is shown in Table 10 below.

division Whether or not aging GABA content
(mg / 100 g, Dry) GABA phase bulk
(%) Comparative Example 1
(No treatment) Immediately after manufacture 4.8 ± 1.8 100 Aged 45 days 5.9 ± 0.3 102 Comparative Example 2
(Water immersion) Immediately after manufacture 40.2 ± 2.1 837 Aged 45 days 37.5 ± 1.5 781 Comparative Example 3
(NACl immersion) Immediately after manufacture 45.4 ± 0.9 945 Aged 45 days 43.1 ± 1.4 898 Comparative Example 4
(Seawater immersion) Immediately after manufacture 46.4 ± 2.4 966 Aged 45 days 45.0 ± 1.8 937 Example 1
(Lava seawater soaking) Immediately after manufacture 60.8 ± 2.8 1266 Aged 45 days 59.7 ± 1.7 1242 Example 2
(Calcium lactate added) Immediately after manufacture 61.1 ± 4.8 1273 Aged 45 days 62.9 ± 3.2 1310

As shown in Table 10, it was confirmed that the content of GABA was maintained substantially during the fermentation period. On the other hand, in Comparative Examples 1 to 4 and Example 1 in which calcium lactate was not added, it was confirmed that GABA was slightly reduced in the fermentation process. In Example 2 in which calcium lactate was added, the content of GABA was increased Respectively. Therefore, it was confirmed that the preparation of doenjang by adding calcium lactate prevents the loss of functional ingredients such as GABA and increases the content of calcium, so that a highly competitive traditional doenjang can be produced.

Test Example 11. Calcium content change during bean ripening

To investigate the changes of calcium content in the fermentation process of doenjang prepared by calcium supplementation with calcium lactate (final conc. 0.2%), doenjang was sampled immediately after preparation and after fermentation for 45 days to analyze calcium content. Calcium content analysis was conducted by the Korea Research Institute for Basic Science. The pretreatment of the samples was analyzed with HNO3 and analyzed by inductively coupled plasma mass spectrometry (Agilent 7700S, Agilent Technologies). The results are shown in Table 11 below.

division Comparative Example 1 Example 1 Example 2 Immediately after manufacture Aged 45 days Immediately after manufacture Aged 45 days Immediately after manufacture Aged 45 days Calcium content
(mg / 100g) 138.2 ± 7.8 141.4 ± 13.3 153.2 ± 2.7 151.9 ± 11.1 183.3 + - 10.4 184.1 ± 3.2

As shown in Table 11, the calcium content in the doenjang immediately after preparation and after 45 days of fermentation did not change greatly.

Test Example 12. Sensory Evaluation

Sensory evaluation consisted of a panel of 10 researchers of the Institute of Subtropical Horticultural Industry, Cheju National University, and the score of color, incense, flavor (salty taste), and overall preference were evaluated as "very good" , And the scores are shown in Table 12 together. All samples were aged for 45 days and blinded to make the product unrecognizable.

color incense Salty taste Richness Comprehensive preference Comparative Example 1 38 42 29 33 37 Comparative Example 2 38 41 30 34 39 Comparative Example 3 37 40 34 32 38 Comparative Example 4 37 39 32 34 39 Example 1 38 40 32 42 43 Example 2 37 39 31 45 44 Example 3 37 39 31 44 42

As shown in Table 12, in the sensory evaluation results, Comparative Examples 1 to 4 and Examples 1 to 3 showed similar scores in hue, flavor, and salty taste. However, Examples 2 and 3 were rated particularly well for their richness and overall preference. It is estimated that the effect of calcium lactate is improved. However, since the content of calcium lactate was large in Example 3, it was evaluated that the richness and the overall preference decreased.

Claims (7)

1) immersing the mythic soybeans in lava seawater at 4 to 30 ° C with a salinity of 0.5 to 2% for 6 to 24 hours;
2) growing the immersed soybeans;
3) adding to the pulverizer the water used for the above-mentioned soybean and soy sauce to obtain a pulverized product; And
4) preparing a soybean paste by mixing enzyme powder and salt in the pulverized product, and aging the soybean paste; and 5) increasing the content of gamma aminobutyric acid. The method according to claim 1,
Characterized in that said immersion is carried out under anaerobic, dark or anaerobic and dark conditions. The method according to claim 1,
Wherein the soybean paste of step 4) further comprises calcium lactate. The method of claim 3,
Wherein the calcium lactate is contained in an amount of 0.01 to 0.3 parts by weight based on 100 parts by weight of the soybean paste. The method according to claim 1,
Wherein the aging is carried out for 30 to 180 days. delete The method according to claim 1,
Wherein the enzyme powder is one or more selected from the group consisting of meju powder, red pepper seed powder, malt, fermented barley powder and fermented wheat powder.

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