KR101845613B1 - Moringa coffee soybean paste and preparation method thereof - Google Patents

Abstract

Roasting the coffee beans to produce beans (a); Step (b) of manufacturing Moringa tea; (C) mixing Moringa tea prepared in step (a) and Moringa tea prepared in step (b) at a weight ratio of 1: 0.33 to prepare Moringa coffee; (D) adding saline to the clean water so that the salt concentration is 35 to 45% by weight; (D) placing the Moringa coffee of step (c) in a cotton pouch, dipping it in the brine of step (d), mixing and aging to prepare a Moringa coffee brine aging solution; After the soaked soybeans are boiled for 3 to 4 hours, they are alternately stacked with straw and boiled soybeans, molded, and floated for 15 to 30 days to prepare meju (bar); (G) mixing the Moringa coffee brine aging solution of step (e) into the Meju of step (e); Aging the mixture of step (iv) in a dark place for 45 to 60 days (a); A process for preparing a soybean paste comprising the steps of (a) preparing soybean paste by uniformly mixing the aged Meju and Moringa coffee salt-aged fermented milk mixture, and a process for producing the same, And a large amount of antioxidant ingredients to prevent oxidation of the cells are added. Therefore, not only is it possible to expect a combined effect of the advantages of such materials, but also, it is possible to manufacture the most popular food, There is high industrialism that can be done.

Description

Moringa coffee soybean paste and preparation method < RTI ID = 0.0 >

More particularly, the present invention relates to a moringa coffee bean paste and a process for producing the same. More specifically, the present invention relates to a moringa coffee bean paste and a process for producing the same, To be fermented in a fermentation solution of Moringa coffee brine, and a process for producing the same.

Coffee or coffee beverage refers to a bitter or sour beverage that fries coffee beans, which is the seed of a coffee tree, and which exhales the powder with warm water and cold water or steam, It is one of the most popular beverages consumed in the world with its unique soft scent.

Until it becomes a generally available coffee drink, it goes through the following process. Rubiaceeae Coffea is largely planted with arabica, robusta, and coffee seeds (ragweed) of ripe ferricas. When the fruit grows and grows, it can be hand picked to pick up coffee beans, It is harvested by hand stripping method which scans and drops fruit.

The harvested beans are called coffee cherries. The name of the harvested coffee beans is that the structure of the harvested coffee beans is composed of the endosperm which corresponds to the shell of the green bean surrounding the seeds, the sugar and the moisture-rich muscular muscle, And ripe coffee beans are reddish. The coffee cherries used for coffee beverages are only seeds, so they are processed through a process such as a dry process and a wet process to remove the other part.

The final step in the production of coffee beans, coffee roasting that brings the fragrant aroma and flavor of coffee while making beans to beans, uses the reaction that occurs when the heat supplied by conduction, convection, and radiation heats the beans. Coffee beans that have been roasted are greenish coffee beans that become brownish brown, and coffee beans can be used as a universal coffee beverage through grinding and extraction processes.

A cup of coffee contains about 40-180 milligrams of caffeine, and coffee is the most commonly known effect of chasing sleep by stimulating the central nervous system by increasing dopamine concentrations in the brain. In addition, new coffee efficacy has been reported in health related aspects such as Alzheimer's disease, prevention of cancer, arteriosclerosis prevention, diet effect, and a large amount of antioxidant ingredient which is good for prevention of cell oxidation.

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 chapter is based on 'two heads' made of soybeans, and it can be seen that its significance was 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, a method of manufacturing a 'jean' which can include taste or health by incorporating or replacing a high-functionality material having nutrients and functions in a traditional 'jean', which is a material that always goes up on our table.

Korean Patent No. 10-1628334 discloses a soybean bean impregnation step of impregnating a soybean bean into a coffee liquor, a soybean bean boiling step of putting the soybean beans called through the soybean bean impregnation step into a boiling coffee liquid, A fermentation step of fermenting the mixture of soybean paste mixed with the soybean paste through the soybean paste mixing step, and a dry pulverization step of drying and pulverizing the fermented product fermented through the fermentation step Discloses a manufacturing method of powdered soybean paste in which odor is removed. Korean Patent Laid-Open Publication No. 10-2011-0022150 discloses a fermented soybean paste which has a unique flavor of coffee and has a taste of soft soybeans, such as Chungkukjang, Chungkukjang, Chonggukjang, Chunggukjangjang, Fermented Chonggukjang, Soybean, Soybean paste, Soybean paste, And a manufacturing method thereof. Korean Patent Laid-Open Publication No. 10-2014-0132340 discloses an edible vinegar-based edible vinegar which is prepared by mixing bamboo salt with an edible vinegar into dipped soy sauce, and having excellent functions and improved taste and aroma. Korean Patent No. 10-1021241 discloses a soybean or soybean meal which is conventionally prepared by mixing brewed soy sauce and acid-decomposed soy sauce into a soy sauce whose pH is controlled so as to have excellent browning reaction conditions. The soy sauce is suitable for flavoring, A method for producing a powdered soy sauce which is treated with lysine as an essential amino acid, chitosan as a functional substance for a health food, and a heat-treated soy sauce by concentrating and drying the soy sauce by a vacuum concentration method under conditions of an excellent browning reaction.

In order to manufacture the 'jean' which can contain the nutrient and the high functional material in the traditional 'soy sauce' which is always on the above table, it is possible to prevent the diet effect and the cell oxidation It is aimed to provide coffee containing antioxidant ingredients and Moringa coffee miso containing health functional food Moringa.

As a means for solving the above-mentioned problems, the present invention relates to a process for producing coffee beans, comprising the steps of: (a) roasting coffee beans to prepare beans; Step (b) of manufacturing Moringa tea; (C) mixing Moringa tea prepared in step (a) and Moringa tea prepared in step (b) at a weight ratio of 1: 0.33 to prepare Moringa coffee; (D) adding saline to the clean water so that the salt concentration is 35 to 45% by weight; (D) placing the Moringa coffee of step (c) in a cotton pouch, dipping it in the brine of step (d), mixing and aging to prepare a Moringa coffee brine aging solution; After the soaked soybeans are boiled for 3 to 4 hours, they are alternately stacked with straw and boiled soybeans, molded, and floated for 15 to 30 days to prepare meju (bar); (G) mixing the Moringa coffee brine aging solution of step (e) into the Meju of step (e); Aging the mixture of step (iv) in a dark place for 45 to 60 days (a); And a step of uniformly mixing the aged Meju and the Moringa coffee brine aging solution mixture in the step (a) to prepare a doenjang, and a process for producing the same.

The Moringa coffee doenjang prepared according to the Moringa coffee doenjang manufacturing method of the present invention contains Moringa which is one of excellent functional food and coffee containing a large amount of antioxidant ingredient which prevents cell oxidation, Can be expected to have a competitive effect on the industrial side as well, because it can provide the most popular food of the Korean people.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 shows a schematic diagram of a process for preparing a MORINGGA coffee doenjang of the present invention.
Fig. 2 is a schematic view showing a manufacturing process of a Moring vulcanized tea according to the first embodiment of the present invention.
3 is a schematic view showing a manufacturing process of a Moringa evaporator of Example 2 in the Moringa tea producing step of the present invention.

The present invention relates to a method for preventing or treating hyperlipidemia and hyperlipidemia, which comprises using a coffee having a soft and gentle aroma as well as a Moringa leaf and antioxidant activity, Salt-aged solution was prepared. Also, the present invention provides a method for preparing doenjang, which is a representative fermented food in Korea, by aging the above-prepared Moringa coffee brine aged solution in Meju at an appropriate ratio. Hereinafter, the Moringa coffee doenjang of the present invention and a method for producing the same will be described in detail with reference to the accompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 shows a schematic diagram of a process for preparing a MORINGGA coffee doenjang of the present invention. The method of manufacturing a Moringa coffee doenjang according to the present invention comprises: (a) roasting a coffee bean to make a bean; Step (b) of manufacturing Moringa tea; (C) mixing Moringa tea prepared in step (a) and Moringa tea prepared in step (b) at a weight ratio of 1: 0.33 to prepare Moringa coffee; (D) adding saline to the clean water so that the salt concentration is 35 to 45% by weight; (D) placing the Moringa coffee of step (c) in a cotton pouch, dipping it in the brine of step (d), mixing and aging to prepare a Moringa coffee brine aging solution; After the soaked soybeans are boiled for 3 to 4 hours, they are alternately stacked with straw and boiled soybeans, molded, and floated for 15 to 30 days to prepare meju (bar); (G) mixing the Moringa coffee brine aging solution of step (e) into the Meju of step (e); Aging the mixture of step (iv) in a dark place for 45 to 60 days (a); And a step of mixing the aged Meju and the Moringa coffee-salt-aged solution mixture of step (a) to homogeneously mix the soybean paste.

Ⅰ. How to make Moringa coffee doenjang

1. Bean making stage (a)

The step (A) of producing the beans of the present invention includes a step of blending green beans and roasting them to produce beans. Green beans can be selected from coffee beans such as refined coffee cherries or pea berry, such as Arabica bean, Robusta, and Liberica.

Blending is a process of appropriately mixing the characteristics of the coffee bean to produce a balanced flavor and aroma. One or more of these can be selected and mixed, and in the case of high-grade Arabica, they can be used as a straight line, The process may be omitted. In addition, the blending method can be performed by mixing blending before roasting, or blending continuing after roasting.

Roasting is generally roasting at 220-230 ° C for 30 minutes, and includes roasting, drying, water quenching and cooling steps. The roasting may be performed by means of pan roasting, drum roasting, hot air roasting, or the like. The roasted beans are stored until the brine production step is carried out.

When grinding the beans, the finer the particles are, the more the area touches with the water. Therefore, when the coffee is extracted, the flavor and aroma come out quickly, but the taste tends to be written or swollen. When the ground particles are thick, It is difficult to extract with sufficient taste and flavor.

Therefore, when storing the beans in the form of roasted beans in the bean production stage of the present invention, it takes a long time to bring out the taste and aroma of the coffee. Therefore, in order to taste and smell the coffee in a short time, It can be added and saved. When the pulverization step is added, pulverization into a 65-70 mesh is suitable so that the best taste and flavor can be obtained from the prepared coffee-salt-maturated liquid to be described later.

2. Moringa tea manufacturing phase (B)

Moringa is a high-functioning crop mainly cultivated in tropical and subtropical regions. Despite its excellent function, Moringa tea is mainly produced from imported Moringa leaves because it is a crop that is difficult to mass-grow in our country. In the Moring tea production process of the present invention, the production of tea is similar to that of green tea production, whereas in Moringa, the cuticle layer in which the leaf and stem are wrapped with the green tea is thin and the thickness of the leaf is thin, Because it does not, it is a step to make it in the form of a steamed tea made from molinga or steamed tea. Hereinafter, Examples 1 and 2 describe in detail the steps of preparing a moringa bitch tea and a tea tea.

Example  One. Moringa Stupid  Produce

Fig. 2 is a schematic view showing a manufacturing process of the Moringa beech tea according to the first embodiment of the present invention. The manufacturing process of the Moringabucho tea is as follows.

① In order to manufacture Moringa tea, Moringa leaves are firstly harvested (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 and functional ingredients, leaf stem was collected and used.

② The collected meringue leaves are cleaned with 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.

③ The washed Moringa leaf is firstly poured in a pot cooking 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 and spinning, 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.

(4) 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.

(5) 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.

⑥ The meringa leaves that have been finished until the third sowing step (S500) are stored in a container and matured, thereby completing the Moringa bush tea by maintaining the moisture content of the whole meringue tea uniform (S600). The final moisture content of Moringa tea after completion of the soaking step is 4-6%.

Example  2. Moringa  Manufacture of tea pot

3 is a schematic view showing a manufacturing process of a Moringa evaporator of Example 2 in the Moringa tea production method of the present invention. The manufacturing process of Moringa japanese tea is as follows.

① In order to manufacture Moringa tea, Moringa leaves are firstly harvested (S100). The extraction step is the same as the Moringa leaf extraction procedure of Moringa bush tea.

② The collected meringue leaves are cleaned with clean water (S200). The extraction step is the same as the Moringa leaf extraction procedure of Moringa bush tea.

③ The washed Moringa leaf is 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.

④ After the P300 stage, the Moringa leaves are shaken in hot air while stirring, and then subjected to a first hot air drying step (P400) in which the moisture of the surface of the meringue leaves is dried with hot air of 100 to 250 ° C. 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.

⑤ Moringa leaf that has undergone the first hot air drying step (P400) is subjected to the 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,

⑥ Moringa leaf that has gone through the nipple stage (P500) is subjected to the second hot air drying stage (P600) with hot air at 80 ~ 90 ℃. 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.

Depending on the type and amount of fresh leaves, it can be done by adding 2 ~ 4 times ③ ~ ⑥ (P300 ~ P500). 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.

⑦ The second hot air drying step (P600) The drying step (P700) completes the preparation of the tea. 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%.

3. Moringa coffee making stage (c)

The step (c) of producing Moringa coffee of the present invention is a step of preparing Moringa coffee by mixing Moringa tea of step (b) prepared in step (a) and 1: 0.33 weight ratio of step (b). The mixing is performed at the same weight ratio even when the pulverization process is added in the step (a). Pre-mix Moringa tea is soaked in water. Remove the water so that the moisture content of the Moringa tea is 40-50%, then mix with the coffee beans.

4. Brine production step (d)

The step (d) of producing the salt water of the present invention is a step of completely dissolving the salt so that the salt concentration is about 35-45% in clean water. Clean water can be used without pollution such as ground water, ground water, etc. Preferably, alkaline water having a pH of 8 to 10.5 is used. In the embodiment of the present invention, a desalted mineral water was used from deep seawater having a pH of 8 or higher using litmus paper.

It is appropriate to use a salt of the present invention as a salt. The salt used as an embodiment of the present invention was salt of domestic sun-salt for 5 years or less. Add 350-450 g of sodium chloride per liter (L) of water and completely dissolve to make salt water with a salinity of 35-45%.

5. Moringa coffee brine aging solution preparation step (E)

The step (d) of preparing the moringa coffee brine aged solution of the present invention comprises dipping the moringa coffee prepared in the step (c) into the brine prepared in step (d) and mixing the mixture in the mixing step for 60 days Aging in sunny sunshine, and separating the Moringa coffee brine aging solution.

Specific examples of the step of soaking and mixing in the brine of the present invention are as follows. The Moringa coffee prepared in step (c) is placed in a two-ply cotton bag. The Moringa coffee bag does not allow the Moringa coffee particles to escape, but over time it is appropriate that the Moringa coffee is sufficiently concerned and made of woven material that allows the melt to escape. Put Moringa coffee in a cotton pouch in a jar and pour the salt water made in step (d) into the cotton pouch so that it is locked. Clean the top of the jar cleanly and sterilize in boiling water for at least 15 minutes. Use a sufficiently cooled scale to press the cotton pouch so that it does not float.

The maturing step in sunny is the step of immersing the immersed Moringa coffee in a sunny sunny place for 60 days. During the day time, open the jar lid to allow sunlight and air to be blown, and keep the lid covered during the dew night time. Prevent insects from entering during the ripening period, keep the clean, while keeping the net in the entrance of the jar to keep air and light through.

The separation step of the Moringa coffee brine aging solution is a step of removing the cotton pouch from the jar and separating the coffee brine aging solution after the above aging step is completed. The soy sauce is completely fermented and turns into a dark brown color that is close to black. After the fermentation, the fermentation solution of Moringa coffee bean is put into a pot, cooled, and stored until the preparation of miso.

6. Meju production step (F)

Soybean, Cheongtae, Seolite, Seomok-tae, soybean, or bean curd such as soybean can be used for the manufacture of meju. In one embodiment of the present invention, soybeans were selected.

First, the soaked soybeans are immersed for 12 hours or more and then boiled for 3-4 hours until the soybean flesh disappears and is crushed with fingers. Then, the juice is removed from the sieve, and the juice is poured so that the bean is not crushed completely. Then, the straw or the rectangular bean is alternately stacked in a cylinder or a rectangular parallelepiped, and air is partially removed in the middle, . Confined Meju is fermented in a fermentation room at 36 ~ 40 ℃ for 45 ~ 60 days.

In general, when the meju is formed, the meju is dried for 3 to 4 days and then is floated at an appropriate temperature. The present invention seals the meju in the fermentation vessel in order to concentrate the fermentation and exclude the aerobic bacteria unnecessary for fermentation .

In the process for preparing meju, sodium hydroxide powder may be added. In one embodiment, the weight of soybean based on dry weight: When boiled soy sauce powder at a ratio of 7: 3, soy sauce powder is added to make meju. The mixture of soybean and sucrose powder is alternately stacked with straw, and after forming airtight while removing the air mixed in the middle, the meju is made. Fermented meju is hung in a windy place and dried until it is used for making miso.

7. Mixing step (g)

The mixing step of the present invention is a step of mixing the Moringa coffee brine aging solution of step (e) into the Meju of step (f). (F) The meju prepared in step (F) is thoroughly filled in the jar, and the Moringa coffee bean mature solution of step (E) is poured so that the meju is barely locked. At this time, the volume ratio of Meju and Moringa coffee brine aged solution is about 1: 1.

(four); Aging the mixture of step (iv) in a dark place for 45 to 60 days (a); And a step of mixing the aged Meju and the Moringa coffee-salt-aged solution mixture of step (a) to homogeneously mix the soybean paste.

8. Aging phase (a)

The aging step of the present invention is a step of aging the mixture of step (iv) in a dark place for 45 to 60 days. The charcoal is placed on the mixture of Meju and Moringa coffee-salt-aged solution of step (G), and aged in sunny place 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.

9. The stage of miso manufacturing

The soybean paste manufacturing step of the present invention includes a step of completing the Moringa doenjang by allowing the Meju of the (A) step to be released into the Moringa coffee brine aging solution and sufficiently stirring. Traditionally, in the process of manufacturing miso and soy sauce, the solid portion and the liquid portion are separated and the solid portion is used as the miso and the liquid portion is used as the soy sauce. During this process, many of the nutrients such as proteins, amino acids and so on of soybean are leached into soy sauce, and the remaining ingredients remain in soybean paste.

However, since the Moringa doenjang according to the present invention first prepares a Moringa coffee brine aging solution and then fermentes the active ingredient of Meju to complete the Moringa coffee doenjang, the useful health ingredient of Moringa And the taste and flavor as well as the nutritional content are more abundant than conventional traditional miso.

Ⅱ. Moringa coffee bean sensory experiment

The sensory evaluation of Moringa coffee doenjang prepared by the Moringa coffee bean paste manufacturing method of the present invention was performed. The above-mentioned Moringa coffee bean miso and conventionally marketed miso were divided into flavor and sensory test. The blind test was conducted on 10 general subjects and the score was evaluated from 1 point to 5 points for 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 coffee doenjang. The control 1 used in the experiment was CJ Hae Chan 's' Homemade Chungjangjang' and the control 2 Chungjungwon 'Shell Anchovy'. The fragrance items of control 1 and control 2 were 2.1 and 1.4, respectively. In the item to describe a good point in the fragrance item, the smell unique to soybean was not thick, and there was a lot of positive response in the soft fragrance of the coffee. Therefore, it was considered to be reflected as a fragrant coffee aroma.

In the taste items, the control 1 and control 2 were 2.6 and 2.5, respectively, while the coffee miso was 4.4. The participant responded that coffee had a unique aesthetic and smooth texture.

Moringa coffee bean sensory test results Scent flavor Control 1 Control 2 Moringa coffee bean paste Control 1 Control 2 Moringa coffee bean paste Total point 21 14 45 26 25 44 Average 2.1 1.4 4.5 2.6 2.5 4.4 Standard Deviation 0.74 0.70 0.53 0.84 1.27 0.70

As a result of the above experiment, Moringa coffee bean paste can be used for food which is cooked at a high frequency in most Korean dining tables, and is excellent in the conventional soy sauce, aroma and flavor, and has a meringue nutritional ingredient, It has taste and popularity, and it is expected to have commercial high value.

By providing a functional food, Moringa, and a method of manufacturing a soybean paste and its preparation, which is used as a main ingredient in foods most consumed by Koreans, using coffee containing a diet effect and a large amount of antioxidant ingredients as well as sweet aroma and taste, As well as the complex effects contained in the coffee, as well as the soft flavor and flavor unique to the coffee can be used in the industry has excellent competitiveness in the food industry.

Claims (5)

Roasting the coffee beans to produce beans (a);
Collecting Moringa leaves (S100); Washing the meringue leaves collected in the step (S100) into clean water and removing water (S200); In step S200, leaves are drained for 5 to 10 minutes at 80 to 90 DEG C for 10 to 15 minutes at room temperature, then allowed to stand at room temperature for 10 to 15 minutes, ); The first step of the step (S300) is to leave the meringue leaves at a temperature of 200 to 250 ° C for 5 to 10 minutes and then at room temperature for 10 to 15 minutes. Then, the leaves are allowed to stand at room temperature for 10 to 25 minutes, (S400); The second step of the step (S400) is to leave the Moringa leaf in a pouring pot at 100-200 ° C for 30-40 minutes, bake at room temperature for 10-15 minutes, then leave at room temperature for 10-25 minutes, (S500); (S600) drying the Moringa leaf at room temperature to a moisture content of 4 to 6%, or the step (S600)
Collecting Moringa leaves (S100); Washing the meringue leaves collected in the step (S100) into clean water and removing water (S200); The step (P300) of dewatering the leaf from which moisture has been removed in the step (S200) in a steam of 100 DEG C for 20 to 40 seconds in a hot pot; Drying the steamed moringa leaves of step (P300) by hot air at 80 to 90 DEG C for 20 to 40 minutes (P400); Step (P500) of bending Moringa leaves of the first hot-air-drying step (P400) for 10 to 15 minutes; A step (P600) of performing a secondary hot air blow for 20 to 40 minutes in hot air at 80 to 90 DEG C in the step (P500); Drying (step P600) a second hot air-dried meringue leaf at room temperature for 1 to 2 hours (step P700);
(C) mixing Moringa tea prepared in step (a) and Moringa tea prepared in step (b) at a weight ratio of 1: 0.33 to prepare Moringa coffee; (d) adding salt water to a clean water having a pH of 8 to 10.5 so as to have a salt concentration of 35 to 45% by weight to prepare salt water; Step (d) of putting the Moringa coffee of step (c) into a cotton pouch, dipping the cotton pouch into the brine of step (d), mixing and aging to prepare a Moringa coffee brine aging solution;
After the soaked soybeans are boiled for 3 to 4 hours, they are alternately stacked with straw and boiled soybeans, molded, and floated for 15 to 30 days to prepare meju (bar); (G) mixing the Moringa coffee brine aging solution of step (e) into the Meju of step (e); Aging the mixture of step (iv) in a dark place for 45 to 60 days (a); Wherein the step (a) comprises mixing the aged meju and the Moringa coffee brine aging solution mixture uniformly to prepare a doenjang,
[7] The method according to claim 1, wherein the Meju of the step (b) is prepared by adding a sodium hydroxide powder so that the soybean meal powder is 7: 3 based on dry weight.
A method of producing a molasses-flavored bean curd according to claim 1 or 2, delete delete

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