KR101895283B1 - The method for manufacturing soybean paste by using propolis, and a soybean paste manufactured by the method - Google Patents

Abstract

The present invention is to provide a method for producing soybean paste which prevents spoilage without using a chemical preservative by using propolis, but produces a better taste.
The present invention provides a method of manufacturing a doenjang which is capable of enhancing antioxidants and immune enhancers by fermenting propolis in the process of producing doenjang to be included in doenjang.

Description

METHOD FOR MANUFACTURING SOYBEAN PASTE BY USING PROPOLIS, AND SOYBEAN PASTE MANUFACTURED BY THE METHOD,

The present invention provides a method for producing soybean paste which prevents spoilage without using a chemical preservative by using propolis and gives better flavor.

The present invention provides a method of manufacturing a doenjang which is capable of enhancing antioxidants and immune enhancers by fermenting propolis in the process of producing doenjang to be included in doenjang.

The present invention relates to a method for producing soybeans, comprising the steps of: preparing beans by boiling so-called soybeans; Filtering the water from the soybean to make it into a meju; Drying and fermenting the meju; fermenting the meju to mold; Aging the Meju having undergone the fermentation step by immersing the Meju in the salt water of 17 to 20 Baume; And separating and aging the immersed meju through the aging step, wherein the step of preparing the boiled beans comprises adding water-soluble propolis at 3 to 5 ml / L to the water for boiling soybeans And a method of manufacturing a miso.

Traditional Korean miso is a kind of fermented seasoning food that symbolizes our taste. It is a nutritionally superior fermentation food food that is used as a basic food to match and taste Korean food. In particular, nutritional excellence is known to supplement essential amino acids, fatty acids, organic acids, minerals, and vitamins that are scarce in cereal proteins.

In addition to its nutritional value, doenjang also helps antiobesity, prevention of hypertension, anticancer, antioxidant and anti-thrombosis, enhancement of liver function and prevention of osteoporosis. It has been reported that physiologically active substances contained in soybeans increase in vivo absorption rate through fermentation process in soybean paste.

As the fermentation progresses, the taste and flavor of the soybean paste improves, and the bioavailability of the major components of soybean is increased. In addition to saponin, phytic acid, lectin, oligosaccharide, and isoflavone derived from soybean, useful substances related to the physiological activity of soybean paste include fermented peptides (peptides) ).

According to the results of physiological activity studies conducted by Dr. Kumin Seon (Korea Food Research Institute) in 2008, the antioxidative and physiological activities of doenjang were evaluated and showed excellent antioxidative activities in total polyphenol, flavonoid, DPPH radical scavenging ability and ABTS radical scavenging ability And the antioxidant activity and physiological activity were increased with increasing aging period.

In recent years, however, the detection of Bacillus cereus, which produces chemical harmful factors and enterotoxins such as aflatoxin and ocratoxin, and toxins such as biogenic amines, .

Bacillus cereus is a spore bacterium distributed in nature, characterized by a flagella and no coccus formation. Although generally non-pathogenic, some strains cause bacterial food poisoning.

Accordingly, the applicant of the present invention intends to provide a soybean paste which can prevent spoilage without using a chemical preservative by using propolis, and to provide a method of manufacturing a soybean paste which can produce a better flavor.

Also, it is intended to provide a method of producing doenjang which can be enriched in antioxidant substances and immune enhancers by fermenting propolis and contained in doenjang.

Hereinafter, the propolis used as the material of the present invention will be briefly described as follows.

Propolis is a substance made by mixing bees with their own needles and enzymes in the same material as resin (resin) extracted from various plants for survival and propagation, and organic matter and minerals (inorganic salts) And there are about 104 kinds of other ingredients.

Among them, minerals, vitamins, amino acids, fats, organic acids and flavonoids play important roles in cell metabolism and terpenes are known to have anticancer activities. In addition, anti-inflammatory, antioxidant, and immunity enhancement, anti-inflammatory effect is due to inhibit the enzyme producing prostaglandins in the body by propolis, antioxidant is because the flavonoid component removes active oxygen, By blocking the gene of a cancer cell before it is replicated. In particular, the propolis has an antioxidative effect, which may lower the effect of the subject's acupuncture, so that the degree of browning may be lowered when the subject is a food.

On the other hand, when examining the prior patent documents, Korean Patent Laid-Open Publication No. 10-2005-0121463 describes a variety of products containing propolis extract. The present invention relates to a soybean paste containing a preservative for natural soy sauce, which is not a synthetic preservative, and includes propolis extract. Conventionally, it has been described about enhancing the beneficial components of soybean paste and propolis by preparing meju using propolis and fermenting it by mixing propolis extract with soybean paste produced by the method of making soybean paste such as soybean paste, kochujang, soy sauce, It is not.

Korean Patent Publication No. 10-2005-0121463 (published on Dec. 27, 2005)

It is a technical object of the present invention to provide a method for manufacturing a soybean paste which prevents corruption without using a chemical preservative by using propolis and gives a better flavor.

Disclosure of Invention Technical Problem [8] The present invention provides a method of manufacturing a doenjang which is capable of enhancing antioxidant and immunostimulating substances by fermenting propolis in the process of producing doenjang to be included in doenjang.

The present invention relates to a method for producing soybeans, comprising the steps of: preparing beans by boiling so-called soybeans;

Filtering the water from the soybean to make it into a meju;

Drying and fermenting the meju; fermenting the meju to mold;

Aging the Meju having undergone the fermentation step by immersing the Meju in the salt water of 17 to 20 Baume; And

Separating and agglomerating the immersed meju from the brine through the aging step,

Wherein the boiled beans are prepared by adding 3 to 5 ml / L of water-soluble propolis to the water for boiling soybeans.

In the present invention,

In the aging step,

The brine is characterized in that the boiled bean is produced using water filtered from the beans.

In the present invention,

DISCLOSURE OF THE INVENTION PROBLEMS TO BE SOLVED BY THE INVENTION To solve the technical problem by providing a soybean paste produced by the production method according to claim 1 or 2.

Doenjang prepared according to the method of the present invention has an efficacy that propolis is contained and does not cause deterioration without using a chemical preservative.

The doenjang prepared according to the method of the present invention has the effects of anti-inflammation, antioxidation and immunity enhancement depending on the physiologically active ingredient contained in the fermented propolis.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary meanings and the inventor can properly define the concept of the term to describe its invention in the best possible way And should be construed in accordance with the principles and meanings and concepts consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification, the reference examples, and the drawings are merely the most preferred examples of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It should be understood that various equivalents and modifications may be present.

Example  1. How to make doenjang using propolis extract

(1) Steps to boil the beans

After washing the beans, water is poured into the beans, which is called for 8 hours in summer and 20 hours in winter. Boil soy beans for 8 hours. At this time, 3 ~ 5 ml / L of water-soluble propolis is put into the boiled water. Here, the reason for putting propolis is to allow the functional ingredient of the propolis to penetrate into the soybean when the soybean is cooked, so that the components of the propolis can be fermented together at the subsequent fermentation stage.

Preferably, water-soluble propolis is used in the present invention because the components of the fat-soluble propolis are difficult to be absorbed by soybeans. For example, propolis manufactured on the basis of the non-alcoholic water-soluble propolis production method of Patent No. 10-1486922 is used.

The method of the above patent will be briefly described. The propolis raw material and the ethanol capable of drinking are mixed at a ratio of 1: 4 on the weight basis, put into the tank, and extracted and aged for 7 to 14 days while stirring with a stirring blade - Extraction and maturation of the extracted liquid by primary filtration using a microfilter - The extract which has been subjected to the first-stage filtration is stored in a freezer at a temperature of minus 20 degrees Celsius for 48 hours to separate fat, wax and resin components Performing a second filtration process on the extracted liquid using a microfilter to remove the fat, wax and resin components separated through the first scavenging process from the extract, The filtrate is subjected to filtration at a concentration of 55 to 60 DEG C and a pressure of 680 to 720 mmHg Step of Concentrating by Pressure Distillation - The mixture of alkaline water and sodium carbonate mixed with the propolis extract and natural germanium produced by completing the concentration is introduced into the tank, and the temperature in the tank is maintained at 60 to 90 degrees Celsius Performing a dissolving step of mixing and dissolving the weak alkaline water containing the propolis extract and the natural germanium and the sodium carbonate while stirring with a stirring wing for 5 to 6 hours, and performing a dissolving step in which the dissolving step is completed by using the micro filter And a step of performing a tertiary filtration step is used to produce a water-soluble propolis.

(2) Step for making meju

The boiled beans remove the water from the beans and put them into the form of meju. The form of meju may be hexahedral or flat cylindrical. Meju, which is shaped, spreads straw in the room and dries for 10 days. The reason for laying and drying the straw is to make the meju fermented by the bacillus in the straw.

Dried meju is strapped, hanged and dried for about a month to naturally ferment. The dried meju is fermented at 25 ~ 28 ℃ for about 30 ~ 45 days to catch white mold.

(3) Stepping up the meju into brine

Prepare the salt water to soak the meju. The concentration of salt water should be 17-20 buoys. Put meju in salt water and mature for about 40 days. Separate meju and liquid. Crush the separated meju and mature it for 4 ~ 10 months.

Example  2. Method of manufacturing miso using propolis extract

(1) Steps to boil the beans

After washing the beans, water is poured into the beans, which is called for 8 hours in summer and 20 hours in winter. Boil soy beans for 8 hours. Add 3 to 5 ml / L of propolis to the boiled water. The reason for loading the propolis is the same as in the first embodiment. Water-soluble propolis is preferably used.

(2) Step for making meju

The boiled beans are filtered to remove the boiled water and then poured into meju.

At this time, the filtered propolis-filtrate is designed to be further recycled in the following step to further utilize the functional ingredient of propolis

The form of meju may be hexahedral or flat cylindrical. Meju, which is shaped, spreads straw in the room and dries for 10 days. The reason for laying and drying the straw is to make the meju fermented by the bacillus in the straw.

Dried meju is strapped, hanged and dried for about a month to naturally ferment. The dried meju is fermented at 25 ~ 28 ℃ for about 30 ~ 45 days to catch white mold.

(3) Stepping up the meju into brine

Prepare the salt water to soak the meju.

Salt (sun salt), purified water, and the propolis-filtrate are mixed to prepare salt water. Preferably, 40 to 50 parts by weight of a propolis-filtrate and 50 to 60 parts by weight of purified water are mixed, and the salinity is adjusted with salt. The concentration of salt water should be 17-20 buoys.

Here, the reason for using the propolis-filtrate solution is to reduce the strong smell unique to soybean paste and to ferment the propolis when fermented soybean paste to promote antioxidant substances and immune enhancers.

Put meju in salt water and mature for about 40 days. Separate meju and liquid. Crush the separated meju and mature it for 4 ~ 10 months.

Experimental Example  1. Analysis of preference according to addition of propolis

[Preparation of experiment]

1) Preparation of miso

Doenjang is prepared according to Example 1 and Example 2, except that the propolis added to the boiled water during boiling is 3 ml / L, and the salt concentration is 17 bome. The control group was prepared without adding propolis and the experiment was carried out.

2) Preference survey

The sensory evaluation was conducted by 20 persons in the first 20 persons and 20 persons in the second 60 persons. 30 g of doenjang prepared according to Example 1 and Example 2 was provided in a white container, and each sample was evaluated, and the mouth was opened with living water. The evaluation time was conducted at 3 ~ 4 o'clock in the vicinity of Jeonju Hanok Village.

At the sensory evaluation, we measured the taste and flavor of the doenjang (1 point, very low, 2 points, not very good, 3 points, slightly low, 4 points, Point, good; 7 points, very good).

3) Statistical processing

Statistical analysis was performed using the SPSS program (SPSS Statistics 14.0, IBM, New York, NY, USA). All data were expressed as mean ± SD after repeated measurements. The significance of each treatment group was verified by using ANOVA P <0.05 was analyzed using Duncan 's multiple range test.

[Experiment result]

1) Preference analysis result

Evaluation items
Control group
Example 1
Example 2 flavor 5.07 ± 0.45 5.12 ± 1.01 5.75 + 0.78 incense 5.14 ± 0.89 5.23 ± 0.92 5.80 ± 1.05

As shown in Table 1, it can be seen that Example 2 was the best evaluated for both taste and flavor. It can be seen that Example 1 was slightly better evaluated than the control group.

In other words, the addition of propolis to water to boil the beans and the use of propolis boiled water in the brine to ferment soybean paste reduces the activity of the germ, thereby reducing the sticky smell unique to soybean paste and enhancing the taste.

In addition, it can be seen that when the soybean is added only when the propolis is added, the taste and the flavor are enhanced finely.

Experimental Example  2. Analysis of preference according to the amount of propolis added

[Preparation of experiment]

1) Preparation of miso

(3 ml / L), the experimental group 2 (4 ml / L), the experimental group 3 (5 ml / L), and the soybean paste prepared according to Example 2, Were prepared and tested.

2) Preference survey

The sensory evaluation was conducted by 20 persons in the first 20 persons and 20 persons in the second 60 persons. 30 g of doenjang prepared according to Example 1 and Example 2 was provided in a white container, and each sample was evaluated, and the mouth was opened with living water. The evaluation time was conducted at 3 ~ 4 o'clock in the vicinity of Jeonju Hanok Village.

At the sensory evaluation, we measured the taste and flavor of the doenjang (1 point, very low, 2 points, not very good, 3 points, slightly low, 4 points, Point, good; 7 points, very good).

3) Statistical processing

Statistical analysis was performed using the SPSS program (SPSS Statistics 14.0, IBM, New York, NY, USA). All data were expressed as mean ± SD after repeated measurements. The significance of each treatment group was verified by using ANOVA P <0.05 was analyzed using Duncan 's multiple range test.

[Experiment result]

1) Preference analysis result

Evaluation items
Experiment 1
Experiment 2
Experiment group 3 flavor 5.70 + - 0.67 5.99 ± 1.01 6.13 ± 0.78 incense 5.74 ± 0.89 5.86 ± 0.43 6.20 ± 0.51

Table 1 shows that Experiment group 3 received the best evaluation in both taste and flavor.

That is, when doenjang is prepared by adding an appropriate amount of propolis, it is possible to reduce the activity of the germs greatly, thereby reducing the sticky odor peculiar to doenjang and improving the taste.

Therefore, the optimum amount of propolis to be added to soybean is 5 ml / L of experimental group 3.

Claims (3)

Boiling the so-called beans to prepare boiled beans;
Filtering the water from the soybean to make it into a meju;
Drying and fermenting the meju; fermenting the meju to mold;
Aging the Meju that has undergone the fermentation step by immersing it in the salt water of 17 Boheme; And
Separating and agglomerating the immersed meju from the brine through the aging step,
In the boiled bean preparation stage,
5 ml / L of water-soluble propolis was added to the water for boiling soybeans,
In the aging step,
The salt water is prepared by using 40 to 50 parts by weight of water filtered through boiled soybean and 50 to 60 parts by weight of purified water,
The water-
Mixing the propolis raw material and ethanol capable of drinking in a ratio of 1: 4 on a weight basis into a tank, extracting and aging the mixture for 7 to 14 days while stirring with a stirring blade;
Firstly extracting and aging the extracted liquid using a microfilter;
Performing a dewaxing process of separating the fat, wax and resin components from the extract by allowing the extract to be subjected to primary filtration in a freezer at a temperature of minus 20 degrees Celsius for 48 hours;
Performing a secondary filtration process on the extract using a microfilter to remove the fat, wax and resin components separated from the extract by the primary scavenging process;
Performing the concentration through the distillation under reduced pressure at a pressure of 55 to 60 DEG C and a vacuum of 680 to 720 mmHg with respect to the extract solution subjected to the secondary filtration step;
After completion of the concentration, the mixture is mixed with weak alkaline water containing sodium propionate and natural germanium, which are produced from the propolis extract and natural germanium, into a tank. The mixture is stirred for 5 to 6 hours with stirring at a temperature of 60 to 90 degrees Celsius Performing a dissolution process in which the propolis extract, the weak alkaline water containing the natural germanium and the sodium carbonate are mixed and dissolved;
And performing a tertiary filtration process using the microfilter by using the extract solution in which the dissolution process is completed. delete delete