KR101806519B1 - Reduction method of biogenic amines of traditional fermented food - Google Patents
Reduction method of biogenic amines of traditional fermented food Download PDFInfo
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Abstract
The present invention relates to a method for reducing biogenic amines in fermented foods, and more particularly, to a method for reducing biogenic amines in fermented foods, and more particularly, to a method for reducing biogenic amines in fermented foods, The present invention relates to a method for reducing biogenic amines, which can effectively reduce biogenic amines while maintaining the inherent taste of the fermented soybean paste, which is a traditional fermented food, by adding a natural extract or a grapefruit seed extract in a storage step.
Description
The present invention relates to a method for reducing biogenic amines in fermented foods, and more particularly, to a method for reducing biogenic amines in fermented foods, and more particularly, to a method for reducing biogenic amines in fermented foods, The present invention relates to a method for reducing biogenic amines, which can effectively reduce biogenic amines while maintaining the inherent taste of the fermented soybean paste, which is a traditional fermented food, by adding a natural extract or a grapefruit seed extract in a storage step.
During the fermentation and aging process for the preparation of miso, the microorganisms have a unique taste and flavor due to the metabolism of the microorganisms and have a positive physiological activity, but they also have a risk of pollution and food poisoning due to the produced metabolites. Due to such safety problems, biogenic amines are attracting attention because they are substances that are produced during the fermentation and aging process of foods containing protein, It is probable that biogenic amines will be produced. Because of the potential to be converted to potent carcinogens such as N-nitrosamines, bioengineamines stimulate the nervous system and vasculature by over-ingesting to induce symptoms of food poisoning, thus necessitating its management and reduction It is desperately required.
According to the existing studies, a method for inhibiting the growth of microorganisms during fermentation was used as a typical method for reducing biogenic amines in soybean paste. To this end, fermentation conditions (temperature, pH, duration, etc.) and methods of adding food additives have been proposed. When the fermentation temperature was set to 5 占 폚 or lower, the growth of microorganisms was inhibited and the production of biogenic amine could be remarkably reduced. In addition, it has been reported that the addition of garlic extract, which is a natural extract, to doenjang during the fermentation process inhibited the growth of microorganisms and inhibited the production of biogenic amines. Lactobacillus species such as Lactobacillus sp. Are inhibited by glucose, sodium chloride, low temperature, pH, etc. pH conditions can greatly affect biogenic amine production of each microorganism. If these conditions are controlled, biogenic amines can be reduced The results were reported. Recently, a method of controlling by applying biogenic amine / low productivity starter microorganisms has been studied. However, since the previous methods are targeting microorganisms, it affects the fermentation of miso and can not maintain the original taste of soybean paste, which is not an effective method for reducing biogenic amines in traditional fermented foods.
Therefore, there is a need for research on a method for reducing the optimal biogenic amine while maintaining the taste of miso in traditional fermented foods.
In order to solve the problems of the prior art as described above, it is an object of the present invention to provide a method for reducing biogenic amines capable of effectively reducing biogenic amines while maintaining the inherent taste of fermented soybean paste.
Another object of the present invention is to provide a soybean paste which can maintain the natural taste of soybean paste, which can improve hygiene safety due to reduction of biogenic amines.
In order to achieve the above object, the present invention provides a process for producing a fermented milk comprising: a) fermenting a koji; And b) fermenting the fermented koji and the fermented soybeans to ferment the soybean fermented soybeans.
Wherein the step a) comprises: adding catechin to ferment; Or the step b) is a step of fermenting by adding a mixed extract of onion, soybean husk, green pepper and parsley, and a method for reducing the biogenic amine of doenjang.
And after the step b), c) storing the fermented soybean paste. In this case, the step c) is a step of adding and storing grapefruit seed extract.
The present invention also relates to a process for the production of fermented soybeans, b) fermenting soybean fermented with fermented koji and soy sauce; And c) adding grapefruit seed extract to the fermented soybean paste and storing the fermented soybean paste, and a method for reducing the biogenic amine of soybean paste.
Also, the present invention provides a method of fermenting a fermented product by adding a catechin to the fermented product in step a), and b) adding a mixed extract of onion, soybean husk, green pepper and parsley.
In addition, the present invention provides a doenjang in which the biogenic amine produced by the above method is reduced.
According to the present invention, it is possible to effectively reduce the biogenic amine and thereby improve the safety of hygiene, and to prepare a fermented soybean paste, which is a traditional fermented food.
FIG. 1 is a graph showing the results of measurement of the content of biogenic amine before and after the addition of four kinds of catechins in the fermentation step of koji during the process of manufacturing miso according to an embodiment of the present invention.
FIG. 2 is a graph showing the results of measurement of the total amount of biogenic amine before and after the addition of mixed extracts of onion, soybean husks, green pepper and parsley in the fermentation stage of doenjang during the process of manufacturing miso in accordance with an embodiment of the present invention.
FIG. 3 is a graph showing changes in pH before and after the addition of mixed extracts of onion, soybean husks, green pepper and parsley in the fermentation stage of doenjang during the process of manufacturing miso in accordance with an embodiment of the present invention.
4 is a graph showing changes in the content of putrescine before and after the addition of the mixed extracts of onion, soybean husks, green pepper and parsley in the doenjang fermentation stage of the doenjang manufacturing process according to an embodiment of the present invention.
FIG. 5 is a graph showing changes in content of tyramine before and after the addition of mixed extracts of onion, soybean husks, green pepper and parsley in the fermentation stage of doenjang during the process of manufacturing miso in accordance with an embodiment of the present invention.
FIG. 6 is a graph showing changes in spermine content before and after the addition of mixed extracts of onion, soybean husk, green pepper and parsley in the fermentation stage of doenjang during the doenjang manufacturing process according to an embodiment of the present invention.
FIG. 7 is a graph showing changes in histamine content before and after the addition of mixed extracts of onion, soybean husks, green pepper and parsley in a doenjang fermentation step in the process of manufacturing miso in accordance with an embodiment of the present invention.
FIG. 8 is a graph showing the results of measurement of the total amount of biogenic amine before and after addition of grapefruit seed extract in the storage step of the doenjang manufacturing process according to an embodiment of the present invention.
9 is a graph showing changes in the content of putrescine before and after the addition of the grapefruit seed extract in the storage step of the doenjang manufacturing process according to an embodiment of the present invention.
FIG. 10 is a graph showing changes in pH before and after the addition of the grapefruit seed extract in the storage step of the doenjang manufacturing process according to an embodiment of the present invention. FIG.
Hereinafter, the present invention will be described in detail.
The present invention relates to a process for the production of biogenic amines during the entire process of producing doenjang by avoiding the existing research methods for reducing the biogenic amines during fermentation of doenjang, The main management point of the genic amines was set up and the present inventors completed the present invention by adding an appropriate biogenic amine reducing substance to each manufacturing process.
The process of manufacturing the doenjang of the present invention comprises the steps of soybean curdling, coagulation fermentation, mixing, doenjang fermentation and storage according to the conventional fermented soybean paste manufacturing method.
Biogenic amines, which are found mainly in the traditional fermented foods, doenjang contain tryptophan, phenylalanine, putrescine, cadaverine, histamine, tyramine, spermidine spermidine, and spermine. The content of biogenic amine according to the manufacturing process of each doenjang is as follows.
Therefore, the present invention aims to establish a method of reducing the biogenic amine in the koji fermentation step, the soybean fermentation step and the soybean paste storage step in which the content of the biogenic amine is significantly different.
That is, the present invention provides a method for producing soybean paste, comprising the steps of: a) adding koji to a koji fermentation process in a conventional soybean paste production process comprising soybean sugar, koji fermentation, mixing, soybean fermentation and storage; b) fermenting soybean fermented by adding mixed extract of onion, soybean husk, green pepper and parsley to a mixture of fermented koji and boiled soybean; Or c) adding and storing grapefruit seed extract to the fermented soybean paste, and the biogenic amine can be reduced by the two or more steps. Also, the method of reducing the biogenic amine of the doenjang of the present invention may be carried out in parallel with the steps a), b) and c) described above to reduce the biogenic amine of doenjang.
The soybean sugar and mixing in the soybean paste manufacturing process of the present invention can be carried out in the same manner as in the conventional soybean paste manufacturing method.
The koji fermentation step in the process of producing miso is the step of cultivating the microorganisms for the fermentation of doenjang. If the growth and growth of the microorganisms are inhibited, the fermentation of the miso does not occur or the original taste of miso is lost. Therefore, in the present invention, a decarboxylase inhibitor capable of reducing the production of biogenic amines without affecting the growth of the fermentative microorganism is added to reduce the biogenic amine.
The catechin added in the koji fermentation step is an inhibitor of decarboxylase and does not affect the growth and the number of bacteria of the fermenter, and can reduce only the biogenic amine.
The type of the catechin is not limited as long as it is a conventional catechin, and examples thereof include epicatechin, epicatechin gallate, epigallocatechin, epigallocatechin gallate, etc. Especially, the use of epigallocatechin is more preferable in the effect of reducing the biogenic amine.
The catechin is preferably added in an amount of 0.01 to 99.99% by weight, more preferably 0.05 to 50% by weight, and most preferably 0.1 to 10% by weight based on 100% by weight of the koji. When the content is less than 0.01% by weight, the use efficiency may be lowered. When the content is more than 99.99% by weight, the effect is insignificant compared with the usage amount.
After the koji fermentation, the fermented koji and the boiled soybean are mixed. At this time, brine may be further mixed according to the conventional preparation method of doenjang during the mixing.
Thereafter, the mixture is fermented with miso to prepare a miso. At this time, in the present invention, mixed extracts of onion, soybean husk, green pepper and parsley are added to the mixture, and soybean fermentation is performed to reduce biogenic amines produced during the preparation of doenjang.
The term "extract " in the present invention means a preparation obtained by squeezing a herbal medicine with an appropriate leaching solution and concentrating by evaporating the leaching solution. The extract is obtained by extracting the diluted solution or concentrate of the extract, the dried product obtained by drying the extract, Or purified water.
The above onion, soybean husks, green pepper and parsley can be used without limitation, such as cultivated and commercially available ones. It can be used as it is or can be used by drying. Examples of the drying method include a method of drying bamboo, shade, And so on.
The mixed extracts of the onion, soybean husk, green pepper and parsley can be obtained by extracting, isolating and fractionating from nature using a method of extraction, separation and fractionation known in the art.
As an appropriate solvent for obtaining the mixed extract of the onion, soybean husk, green pepper and parsley, water or an organic solvent may be used, and any pharmaceutically acceptable organic solvent may be used. Examples of the solvent include water, alcohols having 1 to 4 carbon atoms such as methanol, ethanol, propanol, isopropanol, and butanol, acetone, ether various solvents such as ether, benzene, chloroform, ethyl acetate, methylene chloride, hexane and cyclohexane may be used alone or as a mixture of two or more thereof. Can be used. Preferably, ethanol (alcohol) may be used as the solvent.
Examples of the extraction method include hot water extraction, cold extraction, reflux cooling, solvent extraction, steam distillation, ultrasonic extraction, elution, and compression. The desired extract may further be subjected to a conventional fractionation process or may be purified using a conventional purification method. The method for producing the mixed extract of onion, bean husks, green pepper and parsley of the present invention is not limited, and any known method can be used.
For example, the mixed extract of onion, bean husks, green pepper and parsley contained as an active ingredient in the composition of the present invention may be prepared by subjecting the primary extract extracted by the hot water extraction method or solvent extraction method to a method such as vacuum distillation, freeze drying, The powder can be prepared by an additional process. In addition, the primary extract can be further purified into a further purified fraction using various chromatographies such as silica gel column chromatography, thin layer chromatography, high performance liquid chromatography and the like Can be obtained.
Therefore, the mixed extract of onion, soybean husk, green pepper and parsley used in the present invention is a concept including all the extracts, fractions and tablets obtained in each step of extraction, fractionation or purification, their diluted solution, concentrate or dried product.
The above-mentioned onion, soybean husk, green pepper and parsley are mixed in a weight ratio of 0.01 to 99.99: 0.01 to 99.99: 0.01 to 99.99: 0.01 to 99.99, preferably in the same ratio, to reduce the biogenic amine produced in soybean paste fermentation There is better.
The mixed extract is preferably added in an amount of 0.01 to 99.99% by weight, more preferably 0.05 to 50% by weight, based on the mixture of soybean, corn and salt water. When the content is less than 0.01% by weight, the use efficiency may be lowered. When the content is more than 99.99% by weight, the effect is insignificant compared with the usage amount.
Fermentation is carried out for 25 to 40 days, preferably 30 days, at a temperature of 25 to 35 ° C, preferably 30 ° C, after adding a mixed extract of onion, soybean husk, green pepper and parsley to a mixture of soybean, do.
The mixed extract does not affect the pH during the fermentation of soybean paste, and the biogenic amine due to the addition of the mixed extract is also unaffected by the pH.
The storage step during the doenjang manufacturing process is a stage after the fermentation for the preparation of doenjang is completed, which can inhibit the growth of the bacterium and effectively reduce the biogenic amine.
That is, in the present invention, a grapefruit seed extract having strong antimicrobial activity is added to the storage stage of doenjang.
It is needless to say that the grapefruit seed extract can be extracted by the same method as described in the above-mentioned method of extracting mixed extracts, and a detailed description thereof will be omitted.
The grapefruit seed extract is preferably added in an amount of 0.01 to 99.99% by weight, more preferably 0.1 to 50% by weight, based on 100% by weight of miso. When the content is less than 0.01% by weight, the use efficiency may be lowered. When the content is more than 99.99% by weight, the effect is insignificant compared with the usage amount.
As described above, when the components for reducing the biogenic amine are added in the koji fermentation, the doenjang fermentation or the storage step in the soybean paste manufacturing process, tryptophan, phenylalanine, putrescine, cadaverine, histamine, It is possible to effectively reduce biogenic amines such as tyramine, spermidine and spermine. In particular, since the growth and growth of bacteria for fermentation in the production of doenjang are not inhibited, the fermentation of doenjang is facilitated, .
Accordingly, the present invention provides a soybean paste and a food composition containing the same, wherein the biogenic amine is reduced as described above.
The bean paste in which the biogenic amine of the present invention is reduced can be used as a health functional food, a food additive or a dietary supplement. When the soybean paste is used as a food additive, it may be added as it is, mixed with other food or food ingredients, and used appropriately according to a conventional method.
The amount of the mixture may suitably be changed according to the purpose of use (preventive, health or therapeutic treatment), and it is preferably contained in an amount of 0.001 to 99.9% by weight based on the total weight of the food composition, 80% by weight. When the content is less than 0.001% by weight, the efficiency of ingestion may be decreased. When the content is more than 99.9% by weight, it is difficult to formulate the composition.
As a specific example, it is added in an amount of not more than 15% by weight, preferably not more than 10% by weight based on the raw material in the production of food or beverage. However, when it is intended for health and hygiene purposes or for the purpose of controlling health, it can be added in an amount below the above range, and there is no problem in terms of safety. Therefore, the active ingredient can be used in an amount exceeding the above range have.
There is no particular limitation on the kind of the food, but it is not limited to the kind of the food, but it may be a food such as meat, sausage, bread, chocolate, candy, snack, confectionery, pizza, ramen, other noodles, gums, dairy products including ice cream, Drinks, alcoholic beverages, vitamin complexes, and the like, all of which include health foods in a conventional sense.
When the food composition of the present invention is prepared as a beverage, it may contain additional ingredients such as various flavors or natural carbohydrates such as ordinary beverages. Examples of the natural carbohydrate include monosaccharides such as glucose and fructose; Disaccharides such as maltose and sucrose; Natural sweetening agents such as dextrin and cyclodextrin; Synthetic sweetening agents such as saccharin and aspartame, and the like can be used. The natural carbohydrate is contained in an amount of 0.01 to 10% by weight, preferably 0.01 to 0.1% by weight based on the total weight of the food composition of the present invention.
The food composition of the present invention can be used for various foods, vitamins, electrolytes, flavors, colorants, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloid thickening agents, pH adjusters, stabilizers, preservatives, glycerin, Carbonation agents used in beverages, etc., and may include, but is not limited to, natural fruit juices, fruit juice beverages, and flesh for the manufacture of vegetable beverages. These components may be used independently or in combination. The proportion of the above additives is not particularly limited, but is preferably within a range of 0.01 to 0.1% by weight based on the total weight of the food composition of the present invention. For long-term consumption intended for health and hygiene purposes or health control purposes, the food composition of the present invention has no problem in terms of safety and can be taken for a long period of time.
Hereinafter, the present invention will be described in more detail with reference to examples. These embodiments are for purposes of illustration only and are not intended to limit the scope of protection of the present invention.
Example 1: Preparation of miso
The soybeans were washed and immersed in water twice the weight of soybeans. The soaked water of the soaked soybeans was removed and the mixture was cooled to a temperature of 50 to 65 ° C. within 30 minutes using a blower. Barley for use in koji was washed and immersed at room temperature for 8 to 18 hours, and water was removed. Then, aspergillus oryzae was inoculated uniformly to 0.1-0.3% (v / w) . 20 to 50% by weight of the above-mentioned soybeans, 10 to 30% by weight of koji and 5 to 25% by weight of salt water were mixed, followed by 30 days of soybean fermentation at a temperature of 30 ° C. The soybean paste obtained after the fermentation was stored at 4 캜.
Before and after the soybean curd, soybean curd, before and after the koji fermentation, before and after the fermentation of the fermented soy sauce, before and after the soybean fermentation, and before and after fermented soybean paste fermentation, (P <0.05), which were significantly different from each other.
The content of the biogenic amine before and after each step is shown in Table 1 below.
Example 2. Measurement of biogenic content according to catechin addition in the coagulation step
(EC), epigallocatechin (ECG), epigallocatechin (EGC) and epigallocatechin gallate (EGCG) were added to the barley soaked in the coagulation step of Example 1 at 0.3 wt% ), And then barley koji was prepared by uniformly inoculating the barley containing each catechin with 0.1-0.3% (v / w) of the Bacillus subtilis strain.
The contents of eight kinds of biogenic amines (tryptophan, phenylalanine, putrescine, cadaverine, histamine, tilamine, spermidine and spermine) before and after the addition of catechin were measured at the time of preparation of barley koji. Respectively.
As shown in Fig. 1, the reduction of putrescine and cadaverine in the koji fermentation stage of both epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC) and epigallocatechin gallate (EGCG) It went on. Compared with the control group without catechins, ptrescin was decreased by 63.7% in EC addition, 60.1% in ECG addition, 76.1% in EGC addition and 73.4% in EGCG addition. %, 34.3% for ECG, 42.6% for EGC and 37.2% for EGCG, respectively. In particular, the addition of EGC in cane kernels during koji fermentation showed the best effect of reducing biogenic amines.
Example 3. Measurement of biogenic content according to addition of mixed extract of doenjang fermentation step
The onion, soybean husks, green pepper, green onion, and parsley were respectively pulverized and weighed into 40g, added to 200ml of ethanol, extracted for 12 hours, filtered with Watman NO.1 paper filter And stored at 4 ° C in a refrigerator.
In the fermentation step of soybean paste of Example 1, 20 to 50% by weight of soybean, 10 to 30% by weight of koji and 5 to 25% by weight of salt water were mixed, and onion, soybean husk, 1, 3, and 5 wt% (v / w), and the fermentation was carried out at 30 캜 for 30 days. The content of biogenic amine in the experimental group to which the mixed extract was added and the control group to which the mixed extract was added during 30 days of fermentation was measured by dividing into 5 days, and the results are shown in FIG.
As shown in FIG. 2, when the mixed extract of onion, pea, green pepper and parsley was added, the total amount of 8 kinds of biogenic amines was decreased as the fermentation progressed compared with the control group not added .
The pH change due to the addition of the mixed extract is shown in FIG. As shown in FIG. 3, pH of the soybean paste was decreased from 6.45 to 4.34 during the fermentation of soybean paste, but the pH of the control and the experimental groups was not significantly different (p> 0.05) It was found that the reduction of the biogenic amine was not influenced by the pH. These results suggest that the addition of mixed extracts during the fermentation stage of doenjang does not affect the fermentation of soybean paste.
In addition, the biogenic amines which were reduced by the addition of mixed extract during the fermentation period of doenjang appeared to be putrescin, tyramine, spermine and histamine among 8 kinds and the decrease efficiency was increased as the content of extract increased. Changes in the contents of the above putrescine, tyramine, spermine and histamine are shown in Figs. 4 to 7.
FIG. 4 shows changes in the content of putrescine according to the addition of the mixed extract. As shown in FIG. 4, when the mixed extracts were added at 1, 3, and 5% by weight, %, 62.13%, and 57.15%, respectively.
As shown in FIG. 5, when 1% by weight of the mixed extract was added, the amount of tyramine was decreased to 53.32% compared with that of the control group after 30 days of fermentation, When it was added in weight%, it was not detected.
FIG. 6 shows changes in spermine content according to the addition of the mixed extract. As shown in FIG. 6, when the mixed extracts were added at 1, 3, and 5% by weight, 71.81% , 52.05%, and 47.14%, respectively.
FIG. 7 shows changes in histamine content according to the addition of the mixed extract. As shown in FIG. 6, when the mixed extracts were added at 1, 3, and 5 wt%, they were 85.01% and 81.65% % And 80.61%, respectively.
Example 4. Measurement of biogenic content by addition of grapefruit seed extract in storage
After adding 0.03% (v / w) of grapefruit seed extract (grapefruit seed extract: glycerin = 7: 3, EP Bank) to the doenjang obtained after fermentation in the storage step of Example 1, the mixture was stored at 30 ° C for 40 days, The content of biogenic amine in the experimental group to which the seed extract was added and the control group to which no seed extract was added was measured in units of 10 days, and the results are shown in FIG. 8 and FIG.
As shown in FIG. 8, the total amount of 8 kinds of biogenic amines was increased as the fermentation progressed in the control group without addition of the grapefruit seed extract, but slightly increased at 30 days in the group to which the grapefruit seed extract was added And it is confirmed that it is maintained as an alternative. As shown in Fig. 9 showing the content of the pectic acid by the addition of the grapefruit seed extract, the content of the pectic acid among the eight kinds of biogenic amines was the most significantly different in the case of the doenjang added with the grapefruit seed extract p < 0.05).
In addition, pH changes of the control and experimental groups according to the addition of the grapefruit seed extract at the storage stage are shown in FIG. As shown in FIG. 10, the pH of the control group and the experimental group were not significantly different ( p <0.05) when the grapefruit seed extract was added, indicating that the reduction of the biogenic amine was not influenced by the pH Respectively. These results indicate that the addition of grapefruit seed extract does not affect the quality of miso.
Formulation Example 1. Health food manufacturing
100 mg of doenjang prepared through the steps of Examples 2 to 4, an appropriate amount of vitamin A, 70 g of vitamin A acetate, 1.0 mg of vitamin E, 0.13 mg of vitamin B1, 0.15 mg of vitamin B2, 0.5 mg of vitamin B6, 10 mg of vitamin C, 10 g of biotin, 1.7 mg of nicotinic acid amide, 50 g of folic acid, 0.5 mg of calcium pantothenate, 1.75 mg of ferrous sulfate, 0.82 mg of zinc oxide, 25.3 mg of magnesium carbonate, 55 mg of calcium diphosphate, 90 mg of potassium citrate, 100 mg of calcium carbonate and 24.8 mg of magnesium chloride were mixed and granules were prepared and a health food was prepared according to a conventional method. At this time, although the composition ratio of the vitamin and mineral mixture is relatively mixed with the ingredient suitable for health food, it may be arbitrarily modified.
Formulation Example 2. Healthy Beverage Manufacturing
100 mg of doenjang, 15 g of vitamin C, 100 g of vitamin E (powder), 19.75 g of iron lactate, 3.5 g of zinc oxide, 3.5 g of nicotinic acid amide, 0.25 g of vitamin A, 0.25 g of vitamin B1, 0.3 g of vitamin B2 and a predetermined amount of water were mixed and heated at 85 DEG C for about 1 hour with stirring, and the resulting solution was filtered and sterilized by sealing in a 2 L container Healthy beverages were prepared by refrigerated storage. At this time, although the composition ratio of the ingredients suitable for the beverage is comparatively mixed, the mixture ratio may be arbitrarily varied according to the demand, the demanded country, the intended use, and the regional or national preference.
Although the present invention has been described in terms of the preferred embodiments mentioned above, it is possible to make various modifications and variations without departing from the spirit and scope of the invention. It is also to be understood that the appended claims are intended to cover such modifications and changes as fall within the scope of the invention.
Claims (11)
b) 3 to 5% by weight of a mixed extract of onion, soybean husk, green pepper and parsley is added to a mixture of fermented koji and boiled soybeans, followed by fermentation in soybean paste;
≪ / RTI >
(B) after step (c), and (c) storing the fermented soybean paste.
Wherein the step c) is a step of adding grapefruit seed extract and storing the grapefruit seed extract.
Wherein the step a) comprises adding catechin and fermenting the mixture;
The catechin of step a) is any one or more selected from the group consisting of epicatechin, epicatechin gallate, epigallocatechin and epigallocatechin gallate. Reduction method.
Wherein the catechin in step a) is added in an amount of 0.01 to 99.99% by weight based on 100% by weight of the koji.
Wherein the mixed extract of step b) is mixed with onion, bean husks, green pepper and parsley in a weight ratio of 0.01 to 99.99: 0.01 to 99.99: 0.01 to 99.99: 0.01 to 99.99.
Wherein the grapefruit seed extract of step c) is added in an amount of 0.01 to 99.99% by weight based on 100% by weight of the fermented soybean paste doenjang.
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| KR1020160021953A KR101806519B1 (en) | 2016-02-24 | 2016-02-24 | Reduction method of biogenic amines of traditional fermented food |
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| KR100817911B1 (en) * | 2007-02-09 | 2008-03-31 | 한창수 | Composition for microbe-proof processing of fiber comprising silver nanoparticles and saponins, and a fiber microbe-proof processed with the same |
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