KR102129756B1 - Composition for Law-salted Soybean Paste Using Rice and Manufacturing Method the Same - Google Patents

Abstract

The low-salt miso composition of the present invention comprises 50 to 90 parts by weight of conventional miso containing rice, 1 to 10 parts by weight of vegetable hydrolyzed protein, 10 to 50 parts by weight of Cheonggukjang, 1 to 5 parts by weight of stabilizer and 1 to 3 parts by weight of alcohol Is composed.
Fermentation of fermented soybean paste with steamed soybeans, fermentation and maturation, hydrolysis of soy protein to obtain soy protein hydrolyzate, fermentation of cheonggukjang to obtain cheonggukjang, CMC, cyclodextrin and sugar alcohol It consists of the steps of making the stabilizer contained, and mixing the low salted miso composition by mixing conventional miso, soy protein hydrolyzate, cheonggukjang, stabilizer and alcohol.
The low-salt miso composition of the present invention has excellent functionality, antioxidant activity, and sensory properties, and thus may provide industrial health benefits, and thus has industrial applicability.

Description

Composition for Law-salted Soybean Paste Using Rice and Manufacturing Method the Same}

The present invention relates to a low salt miso composition using rice and a method for manufacturing the same. More specifically, in order to facilitate the decomposition of soy protein, a step of fermenting and fermenting the conventional miso mixed with rice, and adding a hydrolase to the soy protein to obtain a soy protein hydrolyzate, and fermenting Cheonggukjang It consists of the step of obtaining a cheonggukjang, the step of making a stabilizer containing CMC, cyclodextrin and sugar alcohol, and mixing the low-sodium miso composition by mixing conventional miso, soy protein hydrolyzate, cheonggukjang, stabilizer and alcohol. The present invention can make a low salted miso by providing a low salted miso composition even in a low salt solution.

Soybean paste is an amino acid derived from Meju during the fermentation and maturation of Soybean Meso, from which Bacillus and Hwanggukgyun bacteria break down soybean protein and carbohydrate in 20% of salt water for 36 months. Soybean protein is an amino acid and carbohydrate is a sugar. Lipids are broken down into fatty acids. In addition, due to the microorganisms that reproduce by using these decomposition products as nutrients, alcohol and organic acids interact to produce various volatile compounds to exhibit the characteristics of miso oil. Such miso has been reported to have various functionalities such as anti-oxidative and anti-cancer effects by various actions of iso-purabon and polyphenolic components contained in soybeans. However, since excessive salt is used in the process of decomposing beans, sodium is consumed excessively. According to the results of the 2012 National Health and Nutrition Survey, adults over 19 years of age consumed 4,884 mg of sodium per day, showing a gradual increase every year. This is about 2.4 times higher than the recommended daily intake of 2,000mg suggested by the World Health Organization (WHO). Cancer, cerebrovascular disease, and heart disease, the first and third leading causes of death in Koreans, are closely related to sodium intake. Excess sodium intake increases blood pressure and increases the risk of cardiovascular disease, such as stroke and coronary artery disease caused by hypertension. In addition, the prevalence of diseases such as osteoporosis, stomach cancer, and chronic kidney disease also increases. As an easy way to reduce sodium intake, eat less soup of soup, stew, or soup, eat less salted foods, eat less seasonings, eat vegetables, fruits, milk as snacks, add less miso when cooking, and add as a seasoning Season.

Since miso contains carbohydrates and proteins, it is a very good food for Bacillus and Bacillus soybeans. It has a low salt content or, if added, has a problem of rancidity during fermentation or multiplication of fermentation, fermentation maturation, storage or distribution of products. It is easy to cause abnormal fermentation in the process. For the purpose of preventing this, there is a method of rapidly promoting alcohol fermentation by adding ethyl alcohol or adding a large amount of miso yeast (10 ⁶ /g) at the beginning of immersion. As another method, low-salt miso is prepared by salting cucumbers and soaking them in miso to change the soaking several times to produce low-sodium miso.

As a related art related to low-salt miso, Korean Patent Registration No. 10-1663943 (non-wetting low-salt frozen traditional miso and its manufacturing method) is traditional miso, aged miso aged at a salt concentration of 19 to 22 degrees for 10 to 15 years 5 ~20% by weight, 20~40% by weight of aged soybean paste aged for 2 to 3 years at a salt concentration of 19 to 22°C, 20~40% by weight of low salted soybean paste aged for 6 to 8 days at a salt concentration of 1 to 5°C, fermented soybean It is characterized by not including 10 to 30% by weight of the powder and not squeezing. Korean Patent Registration No. 10-1321377 (low-salt miso manufacturing method and system) is a fine powder of soybean that is transformed into dextrin after starch component is transformed into dextrin after preparing soybean paste using the conventional high-soybean paste manufacturing method. As a method of secondary fermentation and aging by mixing, a low-salt miso production method is provided that arbitrarily reduces the saltiness of miso according to the mixing ratio of soybean powder to be mixed.

Korean Patent Registration No. 10-1317944 (the method for manufacturing new low salt miso) is chopped by mixing 3-10% by weight of salt with soybeans increased in soybean fermentation, and a smaller amount of water than in conventional miso production. Buying; Pressing the mixture with a pressing plate and aged at room temperature to prepare a low salt miso; The low-salt miso consists of heat sterilization or 1-5% alcohol.

Korean Patent Publication No. 10-2017-0074439 (Method for manufacturing low salt soaked soybean paste miso) has Bacillus subtilis M 1 (KCCM 11639P), Bacillus subtilis M 2 (KCCM 11640P), and resorcer oligos, respectively. Inoculating spores M 3 (KCCM 11641P) and Aspergillus duck material M4 (KCCM 11642P) to prepare improved meju; Drying and mixing each of the improved mejus prepared above; It consists of the step of aging the miso by adding saline and vitamin B1 lauryl sulfate added to the mixed improved meju.

Korean Patent Registration No. 10-1321377 (low-salt miso manufacturing method and system) (1) roasts soybeans at a temperature of 160 degrees Celsius (℃) or higher to sterilize heat-resistant bacteria parasitic on soybeans and transforms the soy starch component into water-soluble dextrin After the pulverization step, the second step of fermentation and fermentation by mixing the fine powder of the sterilized and ultra-finely ground soybeans in a high-salt miso prepared by the conventional method and (2) the high-salt miso prepared by the conventional method and pulverized. Grain powder, paper powder, and functional materials (green tea, mulberry leaves, ginseng, red ginseng, garlic, broccoli, noni, blueberries, lush leaves, brown roots, and powders or extracts of functional materials selected from plums) are added during the ripening stage. It is a low-salt miso production method characterized by controlling the saltiness of miso according to the mixing ratio of soybean powder .

Korean Patent Registration No. 10-1386867 (low salt miso and its manufacturing method) comprises homogenizing a culture medium containing A. oryzae or B. licheniformis or a mixture thereof in the increased soybeans and inoculating it by a spray method; Culturing the beans inoculated with the culture medium to prepare a soybean meju; After pulverizing the prepared soybean meju, adding salt to the pulverized meju powder at 6-10% by weight; And maturing the meju powder to which the sun salt is added at room temperature.

Korean Patent Registration No. 10-1284849 (Method for manufacturing low-sodium short-term matured product and method for using it in miso) includes: (i) roasting, crushing and increasing the amount of beans, followed by impregnating with Aspergillus oryzae; (ii) a second step of adjusting the salinity to 3-6% by adding salt and purified water after the impregnation; And (iii) a third step of aging for 3-7 days while stirring at 45-55° C. after adjusting the salinity; It characterized in that it comprises.

Korean Patent Registration No. 10-1459613 (Miso and its manufacturing method using rice) are (a) step of inoculating microorganisms after mixing soybean and rice: (b) inoculating and mixing microorganisms of step (a) The step of aging after molding the meju using steamed soybean and rice: (c) crushing the meju of step (b): and (d) adding water and salt to the crushed meju of step (c) It consists of a step of aging after one.

Korean Patent Publication No. 10-2014-0094965 (method for manufacturing low-salt miso for children) comprises the steps of mixing 1.2~1.7ℓ of salt water with 18~22 bome salt per 1kg of meju; Separating miso and soy sauce after 50-70 days; Crushing the separated miso with a blender; Crushing miso into a jar and maturing it first for 3 months; Mixing the first aged miso with 18 to 22 parts by weight of cheonggukjang with respect to 100 parts by weight of miso; Aging the mixed miso and cheonggukjang at a low temperature of 3 to 7°C for a second time for 37 to 47 days; And a third aging of the second-aged fermented miso and cheonggukjang at room temperature for 37 to 47 days.

Korean Patent Publication No. 10-2014-0094965 (Method for manufacturing low salted miso for children) Korean Patent Registration No. 10-1663943 (Inexpensive low-salt frozen traditional miso and its manufacturing method) Korean Patent Registration No. 10-1317944 (Method of manufacturing new low salt miso) Korean Patent Registration No. 10-1321377 (Method and system for manufacturing low salt miso) Korean Patent Registration No. 10-1459613 (Miso using rice and its manufacturing method)

The protein of soybeans requires a long time to be decomposed by Bacillus and Bacillus in a high-concentration salt solution at room temperature, and even when making miso, it makes meju using high salinity of 20~25% during fermentation and maturation. It has been reported that it affects hypertension, stroke, and gastric cancer caused by excessive intake of sodium in excess of the recommended daily intake. Therefore, there is a need for conventional miso that can prevent deterioration even at low salinity.

The present invention is a step of obtaining a soy protein hydrolyzate by adding a hydrolase to the soy protein, and a step of fermenting and soaking the conventional miso mixed with rice by easily decomposing the soy protein even in a salt solution of a low concentration. The step of fermentation to obtain a cheonggukjang, the step of making a stabilizer containing CMC, cyclodextrin and sugar alcohol, and mixing the low salted miso composition by mixing plant protein hydrolyzate (HVP), cheonggukjang, stabilizer and alcohol in a conventional miso It consists of stages.

1) Traditional miso

10-20 parts by weight of rice with 100 parts by weight of increased soybeans, inoculated with A. oryzae or B. subtilus or a mixture thereof to make meju, float at room temperature for 1-3 months, and then wash meju 19-22 % After adding to the saline solution, fermenting and aging for 3-6 months, soy sauce is separated and then miso is obtained. Traditional miso can be purchased commercially (Sunchang Kim Ok-hee's grandmother) and used.

2) Hydrolyzate of vegetable protein

Hydrolyzed vegetable protein (HVP), a hydrolyzate of vegetable protein, is composed of 20 kinds of various essential amino acids and non-essential amino acids and contains good nutrients for protein synthesis in our body. Soybean is a vegetable food that contains the most protein. HVP, which is produced by hydrolyzing soybeans, contains essential amino acids and low-molecular peptides. HVP contains food, nutritional supplements, protein supplements and exercise or muscle strengthening not only in Korea but also overseas. It is widely used in. In some cases, HVP is obtained by adding the protein of soybean to hydrochloric acid to completely decompose HVP, or by adding protease to hydrolyze to obtain HVP. HVP can also be purchased commercially (company A) and used.

3) Fermentation of Cheonggukjang

(1) Isolation and culture of archaea bacteria

Bacillus for the manufacture of Cheonggukjang Subtilis ) purchased Cheonggukjang spp. (Yuzo Takahasi) with good titer from G Market, and then used it in pure culture.

(2) Soybean washing, soaking, and steaming

Soybeans are screened with a sorter, washed with water, and immersed in a water bath for 6-8 hours to immerse them sufficiently. The soaked beans are put into the steamer tube as described above, and the steam pressure is about 2 kg, and the heating temperature is 120-140°C, and the steaming time is increased for 20-40 minutes.

(3) Inoculation and Empire

Inoculated with an appropriate amount of Kochyun bacteria purely cultured in the soybeans increased as described above, and impregnated by purchasing them inside the Cheonggukjang Empire.

(4) Fermentation and discharge

The temperature of the inside of the Cheonggukjang maker is adjusted to 35~48℃, and the fermentation time is adjusted to 80~95% of humidity, so that good quality Cheonggukjang is produced for 22-26 hours. The fermentation-completed Cheonggukjang is discharged to the outside through an ejector. The discharged Chungkukjang is transferred to a predetermined container and used after post-treatment (freezing, refrigeration, drying, salting, mixing of other necessary substances, etc.). Cheonggukjang can also be purchased commercially (Sunchang Kim Ok-hee's grandmother).

4) Stabilizer

Stabilizers are added to sugars, cyclodextrins and carboxycellulose to prevent miscellaneous growth of miso and to prevent rancidity, maintain freshness and prevent denaturation. The sugar may use any one or two or more of trehalose, isomalt, sorbitol, maltitol, xylitol, and lactitol. Cyclodextrin is a white crystal or powder that has an odorless and sweet taste as a food additive. It is used as a thickener, emulsifying stabilizer, improving food properties, and deodorant. Carboxy Methyl cellulose is a substance made by reacting sodium chlorate with alkali-dissolved cellulose, which is well soluble in cold water and is used as a thickener or emulsifier in foods with high viscosity. Sugars, cyclodextrins, and CMC can also be purchased commercially (ES food ingredients).

5) Alcohol

As the Doenjang and Cheonggukjang are growing with Bacillus and Bacillus, the nutrients are abundant, so contamination of the germ is concerned, so adding ethanol content of 85% or more to the composition to inhibit the growth of the germ. Ethanol can also be used instead of alcohol.

The present invention can make a low salted miso by mixing a low salted miso composition even in a low concentration of salt solution.

1 is a result of measuring the number of live bacteria of the low salt miso composition of the present invention
Figure 2 shows the electron donating ability of the low salt miso of the present invention.
3 shows SOD-like activity.

In the present invention, in order to facilitate the decomposition of soy protein even in a low concentration of salt solution, 10-20 parts by weight of rice is mixed with 10-20 parts by weight of rice, soaking the conventional miso and fermenting it, and hydrolysis enzyme is added to the soy protein. To obtain soy protein hydrolyzate, fermentation of cheonggukjang to obtain cheonggukjang, making of stabilizers containing CMC, cyclodextrin and sugar alcohol, and conventional miso, soy protein hydrolyzate, cheonggukjang, stabilizer and alcohol It is composed of a step of mixing to make a low salt miso composition.

<Example 1-5>; Low salt miso composition

50-90 parts by weight of conventional miso containing rice made from soybeans increased as above, 1-10 parts by weight of vegetable hydrolyzed protein, 10-50 parts by weight of Chungkukjang, 1-5 parts by weight of stabilizer and 1-3 weight of alcohol Mix the parts in a certain ratio to make a low salted miso.

Low salt miso composition division Example 1 Example 2 Example 3 Example 4 Example 5 Control Traditional miso 50 60 70 80 90 100 HVP 10 8 6 4 One - Cheonggukjang 50 40 30 20 10 - Stabilizer 5 4 3 2 One - Week 2 2 2 2 2 -

In the above stabilizer, CMC, cyclodextrin and sugar alcohol (xylitol) may be mixed at a ratio of 0.5-1: 0.5-1: 1-2. More preferably, it is preferable to use it by mixing in a weight ratio of 0.5:0.5:1.

<Test Example 1>; Physicochemical evaluation

1) Viable cell count

The viable count ( Bacillus Subtilis ) stored the low salted miso composition of Examples 1 to 5 and the control at room temperature for 1 week, 2 weeks, 4 weeks, 6 weeks, and 8 weeks, while 1 g of the low salted miso composition of the sample was sterile water 9 After dilution by adding to ml, the cells were cultured and counted according to a standard plate method.

Viable cell count result division Example 1 Example 2 Example 3 Example 4 Example 5 Control 1 week later 6.4x10 ⁸ 6.7x10 ⁷ 8.9x10 ⁷ 6.7x10 ⁷ 3.7x10 ⁷ 7.4x10 ⁷ 2 weeks later 5.5x10 ⁹ 7.4x10 ⁸ 4.7x10 ⁸ 7.4x10 ⁷ 5.3x10 ⁷ 7.4x10 ⁷ 4 weeks later 4.6x10 ⁹ 7.8x10 ⁸ 5.6x10 ⁸ 3.8x10 ⁸ 6.7x10 ⁷ 7.4x10 ⁸ 8 weeks later 3.7x10 ⁹ 8.1x10 ⁸ 6.5x10 ⁸ 7.6x10 ⁸ 8.5x10 ⁸ 7.4x10 ⁸

The control group (conventional miso) was found to have no significant difference, even when the salt content was high, about 20%, compared to the case where the chunggukjang of Examples 1 to 5 and HVP, stabilizer and alcohol were mixed in the number of bacteria. This showed that even when the salt concentration was lowered, the growth of microorganisms was suppressed because the stabilizer and alcohol were inhibited. Therefore, it is judged that the low-salt miso can provide a low-salt miso with good taste while preventing contamination of bacteria even if it is stored for a long time.

2) pH measurement

The pH was examined to determine whether the low salted miso was deteriorated by storage period. After crushing 0.5 g of Cheonggukjang with a homogenizer for 5 minutes at 8,000 rpm, 50 ml of distilled water is sufficiently homogenized, and after centrifuging the sample solution for 5 minutes at 10,000 rpm, 20 ml of supernatant from 0.2 μm microfilter is passed through a 100 ml beaker. And measured with a pH meter (pH meter pH-200L, Istek, Korea).

pH measurement result division Example 1 Example 2 Example 3 Example 4 Example 5 Control 1 week later 7.6 7.6 7.6 7.6 7.6 7.6 2 weeks later 7.6 7.6 7.7 7.7 7.7 7.8 4 weeks later 7.6 7.7 7.8 7.8 7.9 8.1 8 weeks later 7.6 7.8 7.9 7.9 8.1 8.3

Examples 1 to 5 of the present invention is seen to maintain a constant pH without significantly changing compared to the control group. It is considered that even after the storage period, it is possible to provide low-quality miso.

3) Protease quantification

It was decided to investigate the protease content in order to find out the sweet taste of the low salt miso composition. 5 g of the low salted miso composition was ground with a homogenizer at 8,000 rpm for 5 minutes, and then 95 ml of distilled water was added and stirred at 150 rpm for 3 hours. The sample solution was centrifuged at 10,000 rpm for 15 minutes, and then the supernatant from 0.2 μm microfilter was used as a coenzyme solution. 3 ml of 0.6% casein solution adjusted to pH 7 is preheated at 30°C, 1 ml of enzyme solution is added, and then reacted at 30°C for 10 minutes. 5 ml of 0.4 M TCA solution was added to the reaction solution, and the mixture was reacted at 30°C for 30 minutes, and then the sample solution was centrifuged at 10,000 rpm for 15 minutes and filtered through a 0.2 μm microfilter. After adding 5 ml of 0.4 M Na2CO3 and 1 ml of a folin reagent to 2 ml of the filtrate, the mixture was further developed at 30°C for 30 minutes, and absorbance was measured at 660 nm. As a standard solution, L-tyrosine was used to prepare a standard curve between the amount of sugar and the absorbance, and according to the curve, 1 unit of protease in the sample was calculated as the number of μg of tyrosine produced per 1 ml of substrate.

Protease quantification (enzyme activity u/g) division Example 1 Example 2 Example 3 Example 4 Example 5 Control 1 week later 375.1 376.1 368.3 366.2 356.8 322.3 2 weeks later 376.3 377.3 371.1 365.1 357.3 331.5 4 weeks later 378.2 379.2 372.3 365.5 358.1 332.3 8 weeks later 384.1 381.2 374.1 362.5 359.2 335.4

The activity of the protease was high in protease, HVP, Cheonggukjang, and evenly stabilized compositions.

4) Amino nitrogen measurement

It was measured by Formal titration method to investigate the content of the rich amino amino nitrogen in the low salt miso composition. 50 ml of distilled water was added to 0.5 g of low-salt miso powder, and the mixture was shaken and dissolved at 30°C for 30 minutes, and the supernatant obtained by centrifugation at 10,000 rpm for 15 minutes was filtered through a 0.2 μm microfilter to take 20 ml. This filtrate was titrated with 0.1 N NaOH solution until pH 8.4, then 20 ml of neutral formalin solution (35%, pH 8.3) was added and titrated again with 0.1 N NaOH solution until pH 8.4, resulting in amino nitrogen content. Was calculated.

Amino nitrogen measurement (AN mg%) division Example 1 Example 2 Example 3 Example 4 Example 5 Control 1 week later 421.1 385.1 368.2 335.1 325.4 298.3 2 weeks later 423.2 378.2 354.6 332.5 323.4 295.4 4 weeks later 431.2 368.9 351.2 321.5 321.2 289.6 8 weeks later 433.5 358.7 345.3 321.3 319.8 285.1

The content of the amino nitrogen in the low salted miso composition of the present invention was higher in the amino nitrogen content compared to the control group in the composition evenly containing the conventional miso, HVP, cheonggukjang, and stabilizers.

<Test Example 2>; Antioxidant activity

The antioxidant activity of the low-salt miso composition was measured in Table 5 by measuring total polyphenol content, total flavonoid content, total anthocyanin content, and DPPH Radical scavenging ability. Total polyphenol content was measured according to the Folin-Denis method. To 0.2 mL of the sample, 0.1 mL of Folin-Ciocalteu's phenol reagent and 1.4 mL of distilled water were added and mixed, and then 0.3 mL of 20% Na ₂ CO ₃ was added, left in the cow for 20 minutes, and absorbance (Epoch) at 765 nm was measured. The content was indicated using gallic acid as a standard.

Total Flavonoid content is Shen Y, Jin L, Xiao P, Lu Y, Bao J (2009) Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. J Cereal Sci 49: 106-111.). After adding 0.15 mL of 5% sodium nitrite (NaNO2) to 0.5 mL of the sample and allowing it to stand for 5 minutes, add 0.3 mL of 10% AlCl ₃ 6H2O and 1 mL of 1 M NaOH, mix and leave for 15 minutes in the dark, absorbance at 415 nm. Was measured. Content was indicated using catechin as a standard.

Total Anthocyanin ?t amount is AOAC (2005) Official Methods of Analysis, Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method. Association of Official Analytical Chemists. Washington DC, USA. Vol. It was measured according to 02.pH differential method (AOAC 2005.). Add 0.025 M KCl buffer (pH 1.0) and 0.4 M sodium acetate (CH ₃ COONa) buffer (pH 4.5) to 0.5 mL of each extract to make the final volume 5 mL, and then absorbance of the reaction solution at 510 and 700 nm (Epoch). Each was measured to obtain the result in the following equation. Anthocyanin dye (cyaniding-3-glucoside equivalents, mg/L)??=

A × MW × DF × 103/ ε × l

A (absorbance value) = (A510 nm A700 nm) pH 1.0 (A510 nm A700 nm) pH 4.5

MW (cyanidin-3-glucoside molecular weight) = 449.2 g/mol

DF (dilution factor) = dilution ratio of sample

ε(cyanidin-3-glucoside molar absorbance) = 26,900 molar extinction coefficient, in L × mol-1 × cm-1, l = pathlength in cm

The scavenging activity for DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) radical is Brand-Williams W, Cuvelier ME, Berset C (1995) Use of free radical method to evaluate antioxidant activity. It was measured by modifying the method of Lebenson Wiss Technol 28: 25-30.). After putting 0.2 mL of the sample in 1 mL of 0.2 mM DPPH solution dissolved in 70% ethanol and mixing well, it was allowed to stand for 30 minutes in a room temperature cow, and absorbance (Epoch) was measured at 517 nm.

The scavenging activity was calculated according to the following equation and expressed as a percentage.

DPPH radical scavenging activity (%)??= (A-B)/A × 100 ?狼司?

A: Control absorbance, B: Sample absorbance

The total phenol content, total flavonoid content, and total anthocyanin content are equivalents of calic acid (mg GAE)/g; DPPH radical scavenging capacity in Gallic acid equivalent).

Antioxidant activity (unit; mg GAE/g, %) division Example 1 Example 2 Example 3 Example 4 Example 5 Control Total phenol
content 4.32±
0.21 4.22±
0.18 4.16±
0.45 3.32±
0.52 3.41±
0.23 2.86±
0.04 Total flavonoid 0.29±
0.08 0.26±
0.09 0.27±
0.04 0.24±
0.03 0.23±
0.15 0.09±
0.03 Total anthocyanins 3.06±
0.49 2.98±
0.56 2.78±
0.47 2.66±
0.64 2.54±
0.94 2.51±
1.64 DPPH radical scavenging ability 8.75±
4.43 8.68±
5.64 8.35±
2.64 7.76±
1.46 6.98±
2.14 4.26±
0.82

As shown in the above, the low salt soy sauce composition of the present invention has a total phenol content, a total flavonoid content, a total anthocyanin content, DPPH radical scavenging ability, etc. All of them were found to be excellent.

<Test Example 3>; Functional evaluation

1) Measurement of electron donation ability

The electron donating ability (EDA) of each extract was 1,1-diphenyl-2-picryl hydrazyl (DPPH) of each sample according to the method performed by Blois et al. The reducing power of the sample was measured as the effect of electron donating to. That is, after adding 500 mL of distilled water per 50 g of each sample, extracting and refluxing 3 times at 85° C. for 3 hours, filtered, concentrated under reduced pressure and freeze-dried, and then 2 mL of each extract dissolved in distilled water at a concentration of 10 mg/mL. 1 mM of 0.2 mM DPPH solution, mixed with a mixer for 10 seconds, reacted at 37°C for 30 minutes, and then absorbed at 517 nm using the absorption spectrophotometer (Hitachi UV-2001, Tokyo, Japan). It was measured. The electron donating ability was expressed in% of the difference in absorbance before and after adding the sample.

Measurement result of electron donating ability (% of electron donating ability) division Example 1 Example 2 Example 3 Example 4 Example 5 Control 1 week later 71.2 72.3 72.1 71.3 70.2 54.2 2 weeks later 71.1 72.1 71.8 71.2 69.7 53.2 4 weeks later 70.5 71.6 71.4 69.8 69.3 53.1 8 weeks later 68.7 71.3 71.1 69.5 68.9 52.5

From the above results, the low-salt miso composition of the present invention showed that the electron donating ability was superior to that of the control group as the content of conventional miso, HVP, cheonggukjang, stabilizer and alcohol was evenly contained.

2) SOD-like activity measurement

In order to find out the functionality of the extract of each composition, the SOD-like activity measurement was expressed as SOD-like activity by measuring the amount of pyrogallol that catalyzes the reaction to convert to hydrogen peroxide (H ₂ O ₂ ) according to the method performed by Marklund et al. That is, 3 mL of tris-HCl buffer (50 mM tris [hydroxymethyl] aminomethane and 10 mM EDTA) with a pH of 8.5 and 0.2 mL of 7.2 mM pyrogallol were added to 0.2 mL of each sample prepared by the same method as the measurement method for electron donation. Then, after reacting at 25°C for 10 minutes, the reaction was stopped with 0.1 mL of 1 N HCl, and absorbance was measured at 420 nm. SOD-like activity showed the difference in absorbance between the added and non-added spheres as a percentage.

SOD-like activity measurement division Example 1 Example 2 Example 3 Example 4 Example 5 Control 1 week later 95.2 91.3 88.6 87.3 86.8 65.8 2 weeks later 94.1 90.9 87.2 86.9 85.4 64.3 4 weeks later 93.2 89.8 86.2 85.4 84.3 63.4 8 weeks later 92.5 88.6 85.1 84.9 83.2 62.5

From the above results, the SOD-like activity of the low-salt miso composition of the present invention was found to be superior to that of the control as the content of the conventional soybean, HVP, cheonggukjang, stabilizer and alcohol was evenly contained.

<Test Example 4>; Sensory evaluation

For the low-salt miso composition made as in Examples 1 to 5, a well-trained panel was subjected to a sensory test using a 5-point scale method (3, 10, 20, 30 in each male and female) for taste, smell, preference, and overall taste ( 4 points or more; very good, 3 points or more; excellent, 3 points or less; average) are shown in Table 9 below.

Sensory test results division Example 1 Example 2 Example 3 Example 4 Example 5 Control flavor 4.6 4.6 4.5 4.4 4.3 3.9 smell 4.5 4.5 4.5 4.3 4.3 3.8 Preference 4.5 4.5 4.4 4.3 4.2 3.7 Comprehensive taste 4.6 4.5 4.4 4.3 4.2 3.8

From the above sensory test, the low-salt miso composition of the present invention was found to be superior in taste, smell, preference, and overall taste compared to the control group.

The low-salt miso composition of the present invention exhibited excellent evaluation results compared to the control group in physicochemical evaluation, functional evaluation, antioxidant activity evaluation, and sensory evaluation. Therefore, low-salt miso has the potential to be used in industry because it can provide benefits to national health.

Claims (6)

In the low-sodium miso composition consisting of conventional miso, phytoprotein hydrolysate, cheonggukjang, stabilizer and alcohol,
The low-salt miso composition is composed of 50 to 90 parts by weight of conventional miso containing rice, 1 to 10 parts by weight of plant protein hydrolyzate, 10 to 50 parts by weight of Chungkukjang, 1 to 5 parts by weight of stabilizer, and 2 parts by weight of alcohol,
The stabilizer is a low salted miso composition, characterized in that CMC (carboxymethylcellulose), cyclodextrin and sugar alcohol are mixed in a weight ratio of 0.5:0.5:1 delete delete delete delete delete

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