KR102222585B1 - Doenjang, soy sauce containing medicinal herbs and manufacturing mehtod thereof - Google Patents

Abstract

The present invention relates to soybean paste and soy sauce containing medicinal herbs, and a method for manufacturing the same. More particularly, the present invention relates to soybean paste and soy sauce, in which the taste is improved by reducing the bitter taste of medicinal herbs which are added to the soybean paste and soy sauce, and physiologically active substances and useful components are increased, and to a manufacturing method thereof. The manufacturing method of soybean paste including medicinal herbs according to the present invention comprises: a meju preparation step (S100) of preparing meju by molding and drying a meju composition in which a first medicinal herb and soybean are mixed; a second medicinal herb pre-treatment step (S200) of immersing the second medicinal herb in an immersion liquid; a first aging step (S300) of adding meju and the pre-treated second medicinal herb in brine and aging the same at 35 to 55°C for 45 to 60 days; and a second aging step (S400-A) of removing soy sauce from the first aged product, adding natural additives of any one of kelp, Lentinula edodes, Salicornia europaea, cheonggukjang, or a combination thereof, and aging the same for 60 to 180 days.

Description

Doenjang, soy sauce containing herbal medicines, and its manufacturing method {DOENJANG, SOY SAUCE CONTAINING MEDICINAL HERBS AND MANUFACTURING MEHTOD THEREOF}

The present invention relates to a miso, soy sauce and a method for manufacturing the same, and more particularly, in applying the herbal medicinal to miso and soy sauce, by reducing the bitter taste of the medicinal herb, it improves the acceptability, and physiologically active substances and useful ingredients are It relates to increased soybean paste, soy sauce, and a method of manufacturing the same.

Soybeans have been known as meat from fields for a long time due to their high protein and fat content. Especially, it has been used as a source of protein and essential fatty acids, which is important for Korean people who are traditionally vegetarian-oriented, and produces a characteristic fishy taste and gas. Since it contains oligosaccharide, which is a factor, it has been used as non-fermented foods such as tofu, soy milk, and bean sprouts through various processing processes and fermented foods such as soy sauce, cheonggukjang, and soybean paste.

Soybean paste and soy sauce, one of Korea's representative traditional foods, are fermented foods made from soybeans, and are essential foods that are indispensable to the dietary life of Koreans.

Doenjang is completed by adding soybean paste with salt water and fermenting it for at least 2 months, filtering out the soy sauce, crushing the remaining soybean paste and mixing evenly, and aging it for at least 1 month.

Doenjang and soy sauce produce various physiologically active substances during the fermentation process and contain functional ingredients. They have anti-cancer, antioxidant, cardiovascular disease prevention, blood cholesterol reduction, anti-obesity, and immunity enhancement. It is applied to various dishes such as seasoning and seasoning.

To promote the globalization of Korean food, many studies have been conducted on standardization of doenjang manufacturing method and improvement of nutrients and functionality of soybean paste. Quality characteristics of soybean paste using fermented strains (Hong et al. 2004; Kim et al. 2011b) , Quality characteristics of soybean paste made from germinated soybeans and black beans (Kim et al. 2011a), traditional soybean paste for immune enhancement (Lee et al. 2011), effect of sea salt on the quality of soybean paste (Lee & Chang 2009; Chang et al. 2010), low salt There are many studies on the development of various types of doenjang in terms of the fermentation characteristics of doenjang (Mok et al. 2005; Lee et al. 2010).

On the other hand, research on miso containing medicinal herbs containing medicinal herbs in miso is also being conducted. In Korean Patent No. 10-1817942, the fermented meju is separated from the liquid as medicinal herbs, such as Yeonja, Hwangjeong, and Soy sauce is prepared by adding and decoction of fennel, dermis, octagon, clove, and licorice, and the above-described medicinal herbs separated after soy sauce are crushed, mixed with separated meju, and fermented. Disclosed is a method for producing soy sauce and soybean paste using herbal medicinal materials for making doenjang.

In addition, in Korean Patent Publication No. 10-2019-0142495 (Method of manufacturing soy sauce using herbal medicines), a method of manufacturing soy sauce with excellent efficacy by using herbal medicines such as licorice, cinnamon, angelica, Astragalus, and reishi mushroom for the manufacture of soy sauce. Is being disclosed.

On the other hand, oriental medicinal herbs degrade the acceptability of doenjang due to its inherent bitter and astringent taste, and for this reason, there were limitations in selecting the medicinal herbs, such as excluding raw materials and medicinal herbs that have a bitter taste when mixing them with miso.

As part of a study to develop doenjang and soy sauce containing medicinal herbs, the inventors of the present invention have improved acceptance by reducing the bitter taste of medicinal herbs in applying medicinal herbs to doenjang and soy sauce, and soybean paste and soy sauce with increased physiologically active substances and useful ingredients. Was developed to lead to the present invention.

Domestic Registration Patent No. 10-1817942 (Method of manufacturing soy sauce and soybean paste using herbal medicine) Korean Patent Publication No. 10-2019-0142495 (Method of manufacturing soy sauce using herbal medicine)

An object of the present invention to solve the above problems is to separate the group of herbal medicines with dominant bitter taste and the group of herbal medicines with dominance in sweetness to reduce bitter taste through a separate pretreatment process to produce miso and soy sauce. It is possible to prevent deterioration of preference by being introduced into the process, reduce restrictions in selecting raw materials for herbal medicines, and provide miso, soy sauce, and a manufacturing method thereof that can apply various herbal medicines.

In addition, another object of the present invention is to provide a method for preparing soybean paste, soy sauce, and a method for preparing the same, in which physiologically active substances and useful ingredients are increased.

In order to solve the above problems, the method of manufacturing soybean paste containing medicinal herbs of the present invention includes preparing meju by molding and drying the meju composition mixed with the first medicinal herb and meju beans (S100); and the second in the immersion solution. The second herbal medicine pretreatment step (S200) of immersing the herbal medicine; and the first aging step (S300) of putting meju in salt water and aging the pretreated second herbal medicine at 35 to 55°C for 45 to 60 days to prepare a first aged product (S300) And a second aging step (S400-A) of removing the soy sauce from the first aging product and aging for 60 to 180 days by adding a natural additive of any one of kelp, shiitake mushrooms, green tea, cheonggukjang, or a combination thereof; Includes.

The meju preparation step (S100) is a powdered first herbal medicine of any one of licorice, astragalus, angelica, hetgae, gujipon, dangsam, gugija, galgeun, cheonma, ginseng, zandae, or a combination thereof after hot water extraction. It is characterized in that a meju composition is formed by mixing the herbal composition and the pulverized soybeans after heating.

In the second herbal pretreatment step (S200), in an immersion solution containing salt water from which the bittern water has been removed, Hwangryeon, Cheongung, Gosam, plantain, Sansuyu, Maekmundong, Sandogeun, Bellflower, Cheonmundong, Sambaekcho, Coltsfoot, Camajung, Gendam, Kumbagui, It is characterized in that the second medicinal herb is immersed in any one of dandelion, Sangbaekpi, or a combination thereof.

To solve the above problem, soybean paste containing the herbal medicine of the present invention is characterized in that it is produced by the method of manufacturing soybean paste containing the herbal medicine described above.

In order to solve the above problems, the method for producing soy sauce containing medicinal herbs of the present invention includes a meju preparation step (S100) of preparing meju by molding and drying a meju composition obtained by mixing the first medicinal herb and meju beans (S100); and the second in the immersion solution. The second herbal medicine pretreatment step (S200) of immersing the herbal medicine; and the first ripening to prepare the first aged product by putting meju and the pretreated second herbal medicine in salt water from which the bittern has been removed and aging at 35 to 55°C for 45 to 60 days. Step (S300); and a second aging step (S400-B) of aging after removing the solids from the first aging product.

Soy sauce containing the herbal medicine of the present invention for solving the above problem is characterized in that it is produced by the method of manufacturing soy sauce containing the herbal medicine described above.

As described above, according to the method of manufacturing soybean paste, soy sauce, and its manufacturing method according to the present invention, the herbal medicine group with the dominant bitter taste and the herbal medicine group with the dominance sweet taste are separated, and the herbal medicine with the dominant bitter taste is through a separate pretreatment process. By reducing the bitter taste and putting them into the manufacturing process of doenjang and soy sauce, it is possible to prevent the deterioration of preference, and there is an effect of reducing restrictions and applying a variety of herbal medicines in selecting raw materials for herbal medicines.

In addition, according to the miso, soy sauce, and the method of manufacturing the same, including the herbal medicine according to the present invention, there is an effect of increased physiologically active substances and useful ingredients.

Specific features and advantages of the present invention will be described in detail below with reference to the accompanying drawings. Prior to this, when it is determined that a detailed description of functions and configurations related to the present invention may unnecessarily obscure the subject matter of the present invention, a detailed description will be omitted.

The present invention relates to a miso, soy sauce and a method for manufacturing the same, and more particularly, in applying the herbal medicinal to miso and soy sauce, by reducing the bitter taste of the medicinal herb, it improves the acceptability, and physiologically active substances and useful ingredients are It relates to increased soybean paste, soy sauce, and a method of manufacturing the same.

The method of manufacturing doenjang containing medicinal herbs according to the present invention includes the meju preparation step (S100) of preparing meju by molding and drying the meju composition mixed with the first medicinal herb and meju beans, and the second immersing the second medicinal herb in the immersion solution. In the first aging step (S300) of preparing a first aging product by aging at 35 to 55°C for 45 to 60 days by putting meju and pre-treated second medicinal herbs in salt water (S200) and the first aging product. It includes a second aging step (S400-A) of aging for 60 to 180 days by adding any one of natural additives among kelp, shiitake mushrooms, green tea, cheonggukjang, or a combination thereof to the solid material from which the soy sauce has been removed.

Meju preparation step (S100) is a step of preparing meju by molding and drying a meju composition obtained by mixing the first herbal medicine and meju beans.

The first herbal medicine is a group of herbal medicines having less bitter taste and predominantly sweet taste, and may include any one of licorice, hwanggi, angelica, hut, gujippong, dangsam, gugija, galgeun, cheonma, ginseng, zandae, or a combination thereof, It is not limited if it is a natural raw material that has little bitter taste and predominantly sweet taste.

The first herbal medicine may be mixed in the form of a hot water extract, a powder, and a suspension, and preferably, the first herbal medicine in the form of a powder capable of minimizing moisture so as to facilitate the molding of the meju composition is preferably added.

The powdery first herbal medicine may be a product obtained by pulverizing the first herbal medicine, or may be obtained by powdering the hot water extract of the first herbal medicine through a powdering method such as a high-temperature drying method, a freeze drying method, or a spray drying method. At this time, the hot water extraction of the first herbal medicine may be performed by adding water 5 to 10 times the weight of the first herbal medicine, heating for 10 to 30 minutes over high heat, and heating for 60 to 120 minutes over low heat, and hot water extract When powdered, the particle diameter can be controlled to 50 to 1000 µm.

The meju beans may be used in any one of soybeans, yellow tae, white tae, cheong tae, black tae, seori tae, barren soybeans, or a combination thereof, and the soybeans are soaked-boiled-pulverized and pre-treated, and the pre-treatment process of soybeans is a conventional method. It can be used, and a detailed description thereof will be omitted.

At this time, during the pretreatment of the meju beans, it is also possible to use hot water extract of the first herbal medicine instead of water in the soaking and boiling process so that the active ingredients of the first herbal medicine are absorbed into the meju beans.

The meju composition is prepared by mixing 3 to 15 parts by weight of the first herbal medicine powder to 100 parts by weight of pretreated soybeans, and the meju composition is molded into a predetermined shape and woven with straw or stored in a straw area to be aged and dried. You will go through the process.

The molded meju composition is aged and dried for 7 to 14 days in a ventilated atmosphere at a temperature of 23 to 28 ℃, and useful microorganisms grow in the meju while passing through the aging and drying process, and the bitter taste and astringency peculiar to medicinal herbs are reduced. The flavor is increased.

Dried meju is used after washing with running water to remove foreign substances such as black mold and red mold before pouring it into salt water.

The second herbal medicine pretreatment step (S200) is a step of pre-treating the second herbal medicine to reduce the bitter taste and astringency of the second herbal medicine.

The second herbal medicine is a group of herbal medicines with dominant bitter and astringent tastes. Hwangryeon, Cheongung, Gosam, plantain, Sansuyu, Maekmundong, Sandogeun, Bellflower, Cheonmundong, Sambaekcho, Butterbur, Camajung, Gendam, Squidweed, Dandelion, Sangbaekpi, or their Any one of the combinations may be included, and if the bitter taste and the astringent taste are dominant, the herbal medicine is not limited thereto, and dried to have a moisture content of 10 to 35% (w/w) may be used.

The second herbal medicine may be pre-treated through any one of steaming treatment, ethanol immersion method, immersion in immersion liquid, or a combination thereof, and of course, reducing the bitter taste and astringency of the second herbal medicine through the pretreatment process It is possible to maximize the extraction of active ingredients in the first aging step, which will be described later, by preventing rapid changes in pH and decay, and helping soften the tissue of the second herbal medicine.

The immersion liquid is a liquid having a predetermined salinity, and may include any one or more of salt water, commercially available soy sauce, and soy sauce separated in the second aging step (S400-A).

At this time, the salt water may be used from which the bitter water has been removed. By removing the bitter water, inorganic substances such as magnesium sulfate that give a bitter taste in the salt raw material may be removed, thereby enhancing the effect of removing bitter taste.

In addition, soy sauce can remove bitter and astringent taste due to its saltiness, and at the same time, it can impart the sweetness and umami of soy sauce to the second herbal medicine, thereby neutralizing the strong aroma of the herbal medicine to prevent the deterioration of the original flavor of the doenjang. can do.

The soy sauce may be commercially available soy sauce, soy sauce separated in the second aging step (S400-A), or a combination thereof, and preferably, the second aging step (S400-A ), you can use the soy sauce separated from it.

Preferably, the immersion liquid may be a mixture of 100 parts by weight of brine from which the bitter water is removed, and 10 to 30 parts by weight of soy sauce separated in the second aging step (S400-A), and the temperature of the immersion liquid is 30 to 45° C., the salinity is controlled to have 5 to 20% (w/w), and immersion treatment is performed for 30 to 120 minutes.

At this time, if the salinity of the immersion liquid is less than 5% (w/w), the effect of reducing bitterness and astringency is insignificant, and if the salinity of the immersion liquid exceeds 20% (w/w), a separate low salt for lowering the salinity afterwards This is not preferable because a process is required.

At this time, the second herbal medicine may be pretreated by any one of immersion treatment in ethanol aqueous solution, steaming treatment in a steamer, or a combination thereof before immersion treatment in the immersion liquid. In addition to the removal effect, it is possible to further maximize the extraction of the active ingredient in the first aging step (S300) and the second aging step.

At this time, the immersion treatment in an aqueous ethanol solution is treated in an aqueous ethanol solution having a concentration of 50 to 80 v/v (%) for 5 to 10 minutes, and the steaming treatment may be performed at 80 to 95°C for 15 to 60 minutes.

More preferably, in the second herbal medicine pretreatment step (S200), it may be firstly treated with an aqueous ethanol solution, secondly steamed, and then thirdly treated with an immersion solution. Thereafter, the second herbal medicine pretreated in the immersion solution is filtered, dried to have a moisture content of 5 to 30% (w/w), and then introduced into the first aging step, which is a post process.

The first aging step (S300) according to the first embodiment is a step of preparing a first aging product by inputting and aging meju and a pretreated second herbal medicine in salt water.

In the first aging step (S300) according to the first embodiment, 200 to 400 parts by weight of meju and 50 to 150 parts by weight of the pretreated second herbal medicine are added to 1000 parts by weight of salt water. At this time, the pretreated second herbal medicine is 50 parts by weight. If it is added in less than part, the active ingredient obtainable from the herbal medicine is insignificant, and if it exceeds 150 parts by weight, the unique flavor of miso may be lost, so it is preferable not to deviate from the above range.

At this time, the brine is from 15 to 25% (w/w) salinity, and the brine is removed, and after adding salt water, meju, and pre-treated herbal medicinal herbs to the sanitized jangdokdae, bamboo or fixing tools to keep the meju immersed. Pressing and aging at 35 to 55 ℃ 45 to 60 days to prepare the first aging.

At this time, in the first aging step (S300), salt water, meju, jujube for imparting sweetness with pretreated herbal medicine, red pepper for preservative action, and charcoal for preventing the generation of carcinogens, etc. It is also possible to add additional raw materials.

The first aging step (S300) according to the second embodiment is to additionally include salt water, meju, and meju extract in addition to the pretreated second herbal medicinal material as raw materials for manufacturing the first aging product, unless otherwise stated, the method And conditions are the same as those mentioned in the first aging step (S300) according to the first embodiment.

The first aging step (S300) according to the second embodiment may include 200 to 400 parts by weight of meju, 50 to 150 parts by weight of pretreated second herbal medicine, and 1 to 30 parts by weight of meju extract in 1000 parts by weight of salt water.

The meju extract is obtained from the meju prepared in the meju preparation step (S100).In the meju extract, as well as the ingredients of the first herbal medicine, it becomes a fermentation starter including 800 kinds of microorganisms and at the same time maximizes the flavor of the miso. I can.

Among the microorganisms of Meju extract , spore-forming bacteria such as Bacillus saiamensis and Bacillus licheniformis are resistant even under high salt concentration, and lactic acid bacteria such as E. faecalis, E. faecium, Weissella cibaria and Tetragenococcus halophilus are resistant to acid production during the maturation period. Get involved. In particular, the genus Enterococcus plays an important role in the decomposition of soybean protein and flavor formation , which is the main raw material of soybean paste, and T.halohilus is highly resistant to high-concentration salts, generates lipase, decomposes fat, and helps to form flavor.

Meju extract is obtained by powdering the prepared meju, mixing the powdered meju with a solvent, centrifugation, and freeze-drying the collected supernatant. At this time, the meju is pulverized to a size of 50 to 1000 µm, the solvent may be any one of distilled water or an aqueous ethanol solution of 60 to 80%, and the particle diameter after freeze-drying may be controlled to 0.1 to 5 mm.

In the second aging step (S400) according to the first embodiment, the soy sauce is removed from the first aging product, and 1 to 30 parts by weight of natural additives are added to 100 parts by weight of the solid material from which the soy sauce has been removed to be aged.

The natural additives are added to improve the umami taste of doenjang containing medicinal herbs, and to prevent deterioration of palatability even at low salt, and include any one of kelp, shiitake, green tea, cheonggukjang, or a combination thereof. , The natural additive may be added in the form of a liquid or powder, but preferably, a powdery natural additive that can minimize oxidation may be added.

In the second aging step (S400) according to the first embodiment, the aging period may be 60 to 180 days, and the aging temperature may be performed under 13 to 35°C, and preferably, the first aging is 15 days at 25 to 35°C. For 30 days, the secondary aging may be performed at 13 to 23° C. for 45 to 150 days.

The first aging is performed at a relatively high temperature compared to the second aging. However, the delay in the aging of meju due to the addition of the second medicinal herb can be compensated for, and the extraction characteristics of the active ingredients of the second medicinal herb can be improved.

Thereafter, the secondary aging is performed at a low temperature. By preventing a rapid decrease in pH while minimizing the denaturation of the active ingredient extracted from the second herbal medicine, it is possible to further improve the acceptability.

In the second aging step (S400) according to the second embodiment, the meju composition is additionally added to the natural additive to the solid material from which the soy sauce has been removed, and the salinity can be adjusted by mixing the meju composition, and the flavor of the first herbal medicine. And it is possible to add more nutrients.

At this time, in the second aging step (S400) according to the second embodiment, 1 to 30 parts by weight of natural additives and 1 to 30 parts by weight of the meju composition are added to 100 parts by weight of the solid material from which the soy sauce has been removed, but the salinity is 3 to 12% ( w/w). Unless otherwise noted, the methods and conditions are the same as those mentioned in the second aging step (S400) according to the first embodiment.

Hereinafter, soybean paste containing the herbal medicine according to the present invention will be described.

Soybean paste containing the herbal medicine according to the present invention is prepared by the method for preparing soybean paste described above, and the first aging by putting meju in salt water and a second herbal medicine pretreated in the immersion solution and aging at 35 to 55 °C for 45 to 60 days. It is prepared by preparing water and aging for 60 to 180 days by adding any one of natural additives from kelp, shiitake mushrooms, green tea, cheonggukjang, or a combination thereof to the solid material from which the soy sauce has been removed.

The meju meju is formed and dried of a meju composition mixed with the first medicinal herb and soybeans, and the first medicinal herb is a group of medicinal herbs with less bitter taste and predominant sweetness. Licorice, Hwanggi, Angelica, Hutgae, Gujipon, Tangsam, Gugija, Galgeun , Cheonma, Ginseng, Zandae, or a combination thereof may be included, but is not limited thereto.

The first herbal medicine may be mixed in the form of a hot water extract, a powder, and a suspension, and preferably, the first herbal medicine in the form of a powder capable of minimizing moisture so as to facilitate the molding of the meju composition is preferably added.

The powdery first herbal medicine may be a product obtained by pulverizing the first herbal medicine, or may be obtained by powdering the hot water extract of the first herbal medicine through a powdering method such as a high-temperature drying method, a freeze drying method, or a spray drying method. At this time, the hot water extraction of the first herbal medicine may be performed by adding water 5 to 10 times the weight of the first herbal medicine, heating for 10 to 30 minutes over high heat, and heating for 60 to 120 minutes over low heat, and hot water extract When powdered, the particle diameter can be controlled to 50 to 1000 µm.

The meju beans may be used in any one of soybeans, yellow tae, white tae, cheong tae, black tae, seori tae, barren soybeans, or a combination thereof, and the soybeans are soaked-boiled-pulverized and pre-treated, and the pre-treatment process of soybeans is a conventional method. It can be used, and a detailed description thereof will be omitted.

At this time, during the pretreatment of the meju beans, it is also possible to use hot water extract of the first herbal medicine instead of water in the soaking and boiling process so that the active ingredients of the first herbal medicine are absorbed into the meju beans.

The meju composition is prepared by mixing 3 to 15 parts by weight of the first herbal medicine powder to 100 parts by weight of pretreated soybeans, and the meju composition is molded into a predetermined shape and woven with straw or placed on a straw for aging and drying process. Will go through.

The molded meju composition is aged and dried for 7 to 14 days in a ventilated atmosphere at a temperature of 23 to 28 ℃, and useful microorganisms grow in the meju while passing through the aging and drying process, and the bitter taste and astringency peculiar to medicinal herbs are reduced. The flavor is increased.

Dried meju is used after washing with running water to remove foreign substances such as black mold and red mold before pouring it into salt water.

The second herbal medicine is a group of herbal medicines with dominant bitter and astringent tastes. Hwangryeon, Cheongung, Gosam, plantain, Sansuyu, Maekmundong, Sandogeun, Bellflower, Cheonmundong, Sambaekcho, Butterbur, Camajung, Gendam, Squidweed, Dandelion, Sangbaekpi, or their Any one of the combinations may be included, and if the bitter taste and the astringent taste are dominant, the herbal medicine is not limited thereto, and dried to have a moisture content of 10 to 35% (w/w) may be used.

The second herbal medicine may be pre-treated through any one of steaming treatment, ethanol immersion method, immersion in immersion liquid, or a combination thereof, and of course, reducing the bitter taste and astringency of the second herbal medicine through the pretreatment process It is possible to maximize the extraction of the active ingredient when preparing the first aged product to be described later by helping to prevent rapid pH change and decay, and to soften the tissue of the second herbal medicine.

The immersion liquid is a liquid having a predetermined salinity, and may include any one or more of salt water, commercially available soy sauce, and soy sauce separated in the second aging step (S400-A).

At this time, the salt water may be used from which the bitter water has been removed. By removing the bitter water, inorganic substances such as magnesium sulfate that give a bitter taste in the salt raw material may be removed, thereby enhancing the effect of removing bitter taste.

In addition, soy sauce can remove bitter and astringent taste due to its saltiness, and at the same time, it can impart the sweetness and umami of soy sauce to the second herbal medicine, thereby neutralizing the strong aroma of the herbal medicine to prevent the deterioration of the original flavor of the doenjang. can do.

The soy sauce may be commercially available soy sauce, soy sauce separated in the second aging step (S400-A), or a combination thereof, and preferably, the second aging step (S400-A ), you can use the soy sauce separated from it.

Preferably, the immersion liquid may be a mixture of 100 parts by weight of brine from which the bitter water is removed, and 10 to 30 parts by weight of soy sauce separated in the second aging step (S400-A), and the temperature of the immersion liquid is 30 to 45° C., the salinity is controlled to have 5 to 20% (w/w), and immersion treatment is performed for 30 to 120 minutes.

At this time, if the salinity of the immersion liquid is less than 5% (w/w), the effect of reducing bitterness and astringency is insignificant, and if the salinity of the immersion liquid exceeds 20% (w/w), a separate low salt for lowering the salinity afterwards This is not preferable because a process is required.

At this time, the second herbal medicine may be pretreated by any one of immersion treatment in ethanol aqueous solution, steaming treatment in a steamer, or a combination thereof before immersion treatment in the immersion liquid. In addition to the removal effect, it is possible to further maximize the formation of the first aging product and the extraction of the active ingredient when aging the first aging product and natural additives.

At this time, the immersion treatment in an aqueous ethanol solution is treated in an aqueous ethanol solution having a concentration of 50 to 80% (v/v) for 5 to 10 minutes, and the steaming treatment may be performed at 80 to 95°C for 15 to 60 minutes.

More preferably, the second herbal medicine may be firstly treated with an aqueous ethanol solution, secondly steamed, and then thirdly treated with an immersion solution. Thereafter, the second herbal medicine pretreated in the immersion solution is filtered and dried to have a moisture content of 5 to 30% (w/w), and then added to the production of the first aged product, which is a post-process.

The first aging product according to the first embodiment is obtained by adding and aging meju and pre-treated second herbal medicine in salt water.

When preparing the first aged product, 200 to 400 parts by weight of meju and 50 to 150 parts by weight of the pre-treated second herbal medicine are added to 1000 parts by weight of salt water.At this time, if the pre-treated second herbal medicine is added in less than 50 parts by weight, It is preferable not to deviate from the above range because the obtained active ingredient is insignificant, and if it exceeds 150 parts by weight, the unique flavor of miso may be lost.

At this time, the salt water has a salinity of 15 to 25% (w/w) and the bittern water has been removed, and after adding salt water, meju, and pre-treated herbal medicinal herbs to the sterilized jangdokdae, bamboo or fixed to maintain the soaked meju state. Pressing with a tool and aging at 35 to 55 °C for 45 to 60 days to prepare a first aged product.

At this time, it is possible to add additional ingredients such as salt water, meju, jujube to give sweetness to the pretreated herbal medicine, red pepper for preservative action, and charcoal to prevent the generation of carcinogens and to absorb impurities. .

The first ripened product according to the second embodiment additionally includes salt water, meju, and meju extract in addition to the pretreated second herbal medicine as a raw material for preparing the first ripened product, and unless otherwise noted, the method and conditions are It is the same as when manufacturing the first aged product according to the first embodiment.

The first ripened product according to the second embodiment includes 200 to 400 parts by weight of meju, 50 to 150 parts by weight of pretreated second herbal medicine, and 1 to 30 parts by weight of meju extract in 1000 parts by weight of salt water.

The meju extract is obtained from the meju prepared as described above.In the meju extract, as well as the components of the first herbal medicine, it can be a fermentation starter including 800 kinds of microorganisms and maximize the flavor of miso.

Among the microorganisms of Meju extract , spore-forming bacteria such as Bacillus saiamensis and Bacillus licheniformis are resistant even under high salt concentration, and lactic acid bacteria such as E. faecalis, E. faecium, Weissella cibaria and Tetragenococcus halophilus are resistant to acid production during the maturation period. Get involved. In particular, the genus Enterococcus plays an important role in the decomposition of soybean protein and flavor formation , which is the main raw material of soybean paste, and T.halohilus is highly resistant to high-concentration salts, generates lipase, decomposes fat, and helps to form flavor.

Meju extract is obtained by powdering the prepared meju, mixing the powdered meju with a solvent, centrifugation, and freeze-drying the collected supernatant. At this time, the meju is pulverized to a size of 50 to 1000 µm, the solvent may be any one of distilled water or an aqueous ethanol solution of 60 to 80%, and the particle diameter after freeze-drying may be controlled to 0.1 to 5 mm.

In the second aging process according to the first embodiment, the soy sauce is removed from the first aging product, and 1 to 30 parts by weight of natural additives are added to 100 parts by weight of the solid material from which the soy sauce has been removed to be aged.

The natural additives are added to improve the umami taste of doenjang containing medicinal herbs, and to prevent deterioration of palatability even at low salt, and include any one of kelp, shiitake, green tea, cheonggukjang, or a combination thereof. , The natural additive may be added in the form of a liquid or powder, but preferably, a powdery natural additive that can minimize oxidation may be added.

In the second aging process according to the first embodiment, the aging period may be 60 to 180 days, and the aging temperature may be performed under 13 to 35°C, and preferably, the first aging is 15 to 30 days at 25 to 35°C, Secondary aging may be performed at 13 to 23 °C for 45 to 150 days.

The first aging is performed at a relatively high temperature compared to the second aging. However, the delay in the aging of meju due to the addition of the second medicinal herb can be compensated for, and the extraction characteristics of the active ingredients of the second medicinal herb can be improved.

Thereafter, the secondary aging is performed at a low temperature. By preventing a rapid decrease in pH while minimizing the denaturation of the active ingredient extracted from the second herbal medicine, it is possible to further improve the acceptability.

In the second aging process according to the second embodiment, the meju composition is additionally added to the natural additive to the solid material from which the soy sauce has been removed, and the salinity can be lowered by mixing the meju composition, and the flavor and nutritional components of the first medicinal herb. You can add more.

At this time, in the second aging process according to the second embodiment, 1 to 30 parts by weight of natural additives and 1 to 30 parts by weight of the meju composition are added to 100 parts by weight of the solid material from which the soy sauce has been removed, but the salinity is 3 to 12% (w/w ) To be controlled. Unless otherwise noted, the methods and conditions are the same as those mentioned in the second aging process according to the first embodiment.

Hereinafter, a method of manufacturing soy sauce containing herbal medicine according to the present invention will be described.

The method for producing soy sauce containing medicinal herbs according to the present invention is derived from the method for producing soybean paste containing medicinal herbs described above, and the meju preparation step of preparing meju by molding and drying the meju composition mixed with the first medicinal herb and meju beans (S100) and the second herbal medicine pre-treatment step (S200) of immersing the second herbal medicine in the immersion solution, meju in salt water, and the pre-treated second herbal medicine are aged at 35 to 55°C for 45 to 60 days to prepare the first aged product. A first aging step (S300) and a second aging step (S400-B) of aging after removing solids from the first aging material.

At this time, in manufacturing the soy sauce containing the herbal medicine according to the present invention, the preparation of meju (S100), the pretreatment of the second herbal medicine (S200), and the first aging step (S300) are performed in the method of manufacturing soybean paste containing the herbal medicine described above. As mentioned above, do not overlap.

In the second aging step (S400-B) according to the first embodiment, the liquid phase in which the solids are removed from the first aging material is aged. More specifically, the liquid phase in which the solids are removed from the first aging material is 60 to 80. Decoction at 10 to 30 minutes at ℃, put in a container after completely cooled and aged for 3 to 60 months at 25 to 35 ℃.

In the second aging step (S400-B) according to the second embodiment, a natural additive is further included in the liquid phase from which the solids are removed from the first aging product, and more specifically, the liquid phase from which the solids are removed from the first aging product is 60 After marinating for 10 to 30 minutes at 80°C, 0.5 to 10 parts by weight of a natural additive of kelp, shiitake, green tea, cheonggukjang or a combination thereof is added to 100 parts by weight of the liquid for 3 months at 25 to 35°C. Aged to 60 months.

Hereinafter, the soy sauce containing the herbal medicine according to the present invention is prepared by the above-described method for preparing soy sauce, and is made by aging at 35 to 55°C for 45 to 60 days by putting meju in salt water and a second herbal medicine pretreated in the immersion solution. 1 aging product is prepared, and the liquid phase from which the solids have been removed from the first aging product is decoated at 60 to 80°C for 10 to 30 minutes, and after completely cooled, put in a container and aged at 25 to 35°C for 3 to 60 months.

At this time, in the aging of the liquid phase from which the solids have been removed from the first aging product, after decoating for 10 to 30 minutes at 60 to 80°C, 100% by weight of a natural additive of kelp, shiitake mushrooms, green tea, cheonggukjang, or a combination thereof It is also possible to prepare by adding 0.5 to 10 parts by weight based on the part and aging at 25 to 35 °C for 3 to 60 months.

Hereinafter, the present invention will be described in detail below with reference to a preferred embodiment. However, the following examples are intended to specifically illustrate the present invention, and are not limited thereto.

Preparation of ingredients

Salt water was left for more than 3 years, and the salt water was removed from the sea salt, dissolved in water to have a salinity of 14% (w/w), settled for 30 days, and then the clear upper water was scooped and used. Intestinal poison to be used was cleaned and disinfected.

Manufacturing of meju

The yellow beans were soaked in water, boiled, and crushed in a mortar. As the first herbal medicine, Astragalus, Hwanggi, Gujipon, and dried ginseng were prepared in a weight ratio of 5: 3: 3: 3, added 8 times the amount of water, heated over high heat for 30 minutes, heated over low heat for 90 minutes, and then freeze-dried. Thus, a powder having an average particle diameter of 150 μm was prepared. Meju dough was formed by adding 5 g of the first herbal medicine powder per 100 g of crushed soybeans, molded into a square shape, woven into straw, and hung for 2 weeks in a ventilated atmosphere at a temperature of 25 to 28°C.

Preparation of Meju Extract

After the prepared meju was pulverized, the powdered meju and water were mixed and centrifuged to freeze-dried the supernatant to obtain a powdery meju extract having an average particle diameter of 0.3 mm, which was then used in the first aging process.

Pretreatment of the 2nd herbal medicine

The second herbal medicine was prepared with a weight ratio of 1: 1: Hwangryeon, Hwangbaek, and rhubarb, and the experiment was designed as follows to confirm the effect of removing bitter taste according to the pretreatment method of the second herbal medicine.

Comparative Example 1: 7 times the amount of water was added to the untreated second herbal medicine, heated for 30 minutes over high heat, and then heated for 90 minutes over low heat to prepare a hot water extract.

Example 1: The second herbal medicine was treated in an aqueous solution of 60% (v/v) ethanol for 10 minutes.

Example 2: The first herbal medicine was immersed for 60 minutes in salt water of 18% (w/w), 32° C. of brine from which bittern was removed.

Example 3: Firstly, the second herbal medicine was treated in an aqueous solution of 60% (v/v) ethanol for 10 minutes, and then steamed at 95° C. for 30 minutes, and then the brine was removed thirdly and the salinity of 18% (w/w ), the first herbal medicine was immersed in salt water at 32°C for 60 minutes.

Thereafter, in Examples 1 to 3, after washing with water to remove the residual ethanol aqueous solution and salt water, 7 times the amount of water was added to the pretreated second herbal medicine, heated for 30 minutes over high heat, and then heated for 90 minutes over low heat to obtain hot water. The extract was prepared.

The prepared hot water extracts of Comparative Example 1 and Examples 1 to 3 were given to 10 males and females in their 30s to 50s to evaluate bitter taste and preference using a 10-point scale method. Table 1 below shows the average value of the sensory test according to the pretreatment method (10 points: very good, 1 point: very bad).

Pre-treatment method Sensory test Comparative Example 1 No treatment 3 points Example 1 Ethanol immersion 5 points Example 2 Salt water immersion 7.5 points Example 3 Ethanol immersion + steaming + immersion liquid 9 points

As a result, the sensory test results were excellently measured in the order of Example 3> Example 2> Example 1> Comparative Example 1. If the second herbal medicine with bitter taste was added as it is without pretreatment, it was determined that the acceptability of the sauce would deteriorate, and the second herbal medicine pretreated by the method of Example 3 was used in the manufacturing process of doenjang and soy sauce.

First aging step and preparation of the first aging product

Prepare the salt water of 18% (w/w) salinity from which the bittern water has been removed, meju containing the first herbal medicine, and the pre-treated second herbal medicine, and put 350 g of meju per 1000 g of salt water and 100 g of the pretreated second herbal medicine into the sterilized Jangdokdae. The first aging product A was prepared by pressing with bamboo to maintain the immersed state, adding red pepper, jujube, and charcoal together and aging in a sunny place for 59 days.

In order to confirm the change in preference and functionality according to the addition of Meju extract in manufacturing the first ripened product, 350 g of meju per 1000 g of salt water, and 3 g of meju extract were additionally added and aged to 100 g of pretreated second herbal medicine. Was prepared. The remaining conditions were controlled in the same manner as in the preparation of the first aged product A.

2nd ripening stage

The liquid soy sauce was removed from the first ripening material A, and 5 g of shiitake mushroom powder was added per 100 g of the solid material from which the soy sauce was removed, and the upper part was covered with salt and then aged for 60 days. The first aged product B was also aged after mixing at the same mixing ratio.

Experimental design was made as shown in Table 2 below and in order to check the degree of preference according to the aging temperature.

Aging temperature Example 3-1 28~30℃ for 60 days Example 3-2 13~15℃ for 60 days Example 3-3 28~30℃ for 15 days + 13~15℃ for 45 days

When the first aging product A and the first aging product B were aged under the aging conditions of Examples 3-1 to 3-3, amino nitrogen, total sugar, and reducing sugar were identified (Table 3).

Amino-type nitrogen content

As for the amino nitrogen content, 20 mL of the sample filtrate extracted with distilled water was adjusted to a pH of 84 with 0.1 N NaOH solution, and then 20 mL of a neutral formalin solution was added. This was added again to a pH of 8.4 with a 0.1 N NaOH solution, and the total amount of 0.1 N NaOH was calculated and calculated.

Amount per total

For total sugar, doenjang samples were extracted with distilled water according to the phenol-H2SO4 method (Dubois et al., 1956), and then 1 mL of 5% phenol reagent and 5 mL of H ₂ SO ₄ were added to 1 mL of the filtrate and reacted at room temperature for 30 minutes. Then, the absorbance was measured at 470 nm.

Reducing sugar quantitation

As for reducing sugar, 3 mL of DNS reagent was added to 1 mL of the filtrate according to the DNS method (Miller, 1959), heated in boiling water at 100°C for 10 minutes, cooled, and absorbance was measured at 570 nm. The total sugar and reducing sugar contents of the sample were calculated using a standard calibration curve obtained by performing the same procedure using glucose as a standard material.

Ripening target Amino nitrogen (%) Total sugar (%) Reducing sugar (%) Commercially available traditional miso - 1.87±0.83 1.12±0.32 0.87±0.11 Example 3-1 1st maturation A 1.83±0.31 1.68±0.43 1.15±0.03 1st maturation B 1.91±0.46 1.63±0.75 1.21±0.01 Example 3-2 1st maturation A 1.01±0.74 1.16±0.15 0.61±0.01 1st maturation B 1.12±0.32 1.21±0.32 0.71±0.02 Example 3-3 1st maturation A 1.79±0.55 1.41±0.33 1.11±0.02 1st maturation B 1.85±0.12 1.55±0.45 0.98±0.01

As a result, when the first aging product B containing meju extract was aged under the same aging conditions, the content of amino nitrogen, total sugar, and reducing sugar was measured to be high, which means that the meju extract served as a fermentation starter and fermented soybean paste. And it was judged to be caused by further increasing the content of amino nitrogen and sugar by promoting aging.

In addition, the contents of amino nitrogen, total sugar and reducing sugar were measured in the order of Example 3-1> Example 3-3> Example 3-2, which was attributed to the difference in the activity of the degrading enzyme according to the initial temperature of aging. It was judged that low-temperature aging from the beginning of aging was not desirable in order to shorten the aging period and obtain high acceptability.

In addition, overall total sugar and reducing sugar of Example 3-1 and Example 3-3 were superior to those of commercially available traditional soybean paste, and even in the case of amino-type nitrogen, it was measured similar or higher than that of commercially available traditional soybean paste, even though the herbal medicine was added. It was confirmed that the acceptability did not decrease.

When the first aging product A and the first aging product B were aged under the aging conditions of Examples 3-1 to 3-3, isoflavones, total phenols, flavonoids, and DPPH radical scavenging ability were confirmed (Table 4).

Isoflavone determination

Doenjang was extracted with 80% methanol for 30 minutes at room temperature, and the supernatant obtained by centrifugation was filtered through a 0.2 μm syringe filter and analyzed by HPLC (Agilent Technologies, Palo Alto, CA, USA). For the column, a UV-detector was used at YMC C18 (5 μm, 4.6×250 nm), 254 nm, and 0.1% acetic acid in water (A) and 0.1% acetic acid in acetonitril (B) were used as mobile phase solvents. 0 to 5 minutes (10→20%, B), 5 to 70 minutes (20→70%, B), 70 to 72 minutes (70 to 98%, B), 72 to 80 minutes (98%, B) The analysis was conducted under conditions, and the sample injection volume was 20 μL and the flow rate was 0.8 mL/min. As standard materials for isoflavones, Daidzin, Glycitin, Genistin, Malonyldaidzin, Malonylgenistin, Daidzein, and Genistein were selected from Sigma Co. (St. Louis, MO, USA), dissolved in dimethylsulfoxide (DMSO), and identified by comparison of retention time on an HPLC chromatogram. The total content of isoflavones was calculated between the measured peak area and the concentration of the standard solution. Was calculated.

Total phenol content

The total phenol content was used by filtration after extracting a certain amount of doenjang samples with 80% methanol according to the Folin-Denis method (Gutfinger, 1981). That is, 0.5 mL of Folin-Ciocalteau reagent and 0.5 mL of 10% Na2CO3 reagent were sequentially added to 1 mL of the filtrate and reacted at room temperature for 1 hour to measure absorbance at 760 nm. The total phenolic compound content of the sample was calculated using a calibration curve using caffeic acid (Sigma Co.) as a standard material.

Total flavonoid content

The total flavonoid content was mixed by sequentially adding 0.1 mL of 10% aluminum nitrate, 0.1 mL of 1 M potassium acetate, and 4.3 mL of 80% ethanol to 1 mL of the filtrate, followed by reaction at room temperature for 40 minutes, and the absorbance was measured at 415 nm. It was calculated by the calibration curve obtained using Quercetin (Sigma Co.) as a standard material.

DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity

For DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, add DPPH solution (5 mg/100 mL methanol) to a certain amount of the sample extract, react at room temperature, and then adjust the absorbance at 517 nm by comparing the sample-free sphere as a control. It was measured.

Ripening target Isoflavones
(μg/g) Total phenol
(mg/100 g) Flavonoids
(mg/100 g) DPPH radical scavenging activity
(%) Commercially available traditional miso - 345.22±16.12 198.55±6.8 18.39±3.6 21.66±0.94 Example 3-1 1st maturation A 497.43± 7.84 384.15±3.9 29.68±1.9 48.97±0.36 1st maturation B 512.14±11.21 398.68±7.8 31.45±8.6 51.54±1.11 Example 3-2 1st maturation A 458.68± 6.87 347.95±8.6 29.41±9.4 46.87±1.74 1st maturation B 469.74±11.21 368.14±9.1 25.54±6.5 48.74±0.30 Example 3-3 1st maturation A 587.61±11.21 411.66±4.8 35.71±4.6 53.71±0.88 1st maturation B 614.07±16.71 432.89±6.3 37.89±3.5 58.97±0.52

As a result, when the first aging product B containing the meju extract was aged under the same aging conditions, isoflavones, total phenols, flavonoids, and DPPH radical scavenging ability were excellently measured. This was judged to be due to the fact that Meju extract served as a fermentation starter to promote fermentation and maturation of soybean paste, thereby further enhancing the extraction and functionality of active ingredients. In addition, in Examples 3-1 to 3-3, all values were high for the commercially available traditional doenjang, which was determined to be due to the addition of herbal medicinal herbs and the manufacturing method according to the present invention.

Soy sauce

The liquid (soy sauce) from which the solids were removed from the composition of the first aging material B aged in Example 3-3 was decoated for 20 minutes over low heat, cooled completely, and then put in a container and aged at 28 to 32°C for 3 months.

Sensory test

Soybean paste prepared by the production method according to the present invention (doenjang using a composition obtained by aging the first aging product B according to the method of Example 3-3, hereinafter, Example 3-3-1) and soybean paste (first aging Soy sauce using a composition in which water B was aged by the method of Example 3-3, hereinafter, Example 3-3-2), in order to confirm the acceptability of 10 males and females in their 30s to 50s. Point: very good, 1 point: very bad) was evaluated as (Table 5).

As a comparative group, 10% of the hot water extract obtained by mixing the hot water extract of the first herbal medicine and the second herbal medicine described above in the commercially available traditional soybean paste and the commercially available Korean soy sauce is added at a weight ratio of 1:1, and then aged at 27~28℃ for 48 hours to make oriental medicine miso. (Comparative Example 2) and herbal soy sauce (Comparative Example 3) were prepared.

division smell flavor Overall preference Example 3-3-1 8.4 8.9 8.8 Comparative Example 2 7.4 6.9 7.1 Example 3-3-2 8.7 9.1 9.0 Comparative Example 3 7.9 7.1 7.5

As a result of the sensory test, in the case of simple mixing of hot water extract of oriental medicinal herbs, the preference was evaluated low due to the unique aroma, bitterness, and astringency of the medicinal herbs, whereas in the case of soybean paste and soy sauce manufactured by the manufacturing method according to the present invention, the same kind Even though herbal medicinal herbs were added, the preference was highly evaluated.

As described above, the present invention has been described based on preferred embodiments with reference to the accompanying drawings. In various modifications or variations of the present invention can be implemented. Accordingly, the scope of the invention should be construed by the claims set forth to include examples of such many variations.

Claims (6)

Meju preparation step (S100) of preparing meju by molding and drying the meju composition obtained by mixing the first herbal medicinal herb and meju beans having a predominant sweetness; and
The second herbal medicine pre-treatment step (S200) of immersing the second herbal medicine with the dominant bitter taste and astringency in the immersion liquid; and
A first aging step (S300) of preparing a first aging product by putting meju and the pretreated second herbal medicine in salt water from which the bittern water has been removed and aging at 35 to 55°C for 45 to 60 days; And
A second aging step (S400-A) of removing the soy sauce from the first aging product and aging for 60 to 180 days by adding a natural additive of any one of kelp, shiitake, green tea, cheonggukjang, or a combination thereof. And
The second herbal medicine pretreatment step (S200)
Hwangryeon, Cheongung, Gosam, plantain, Sansuyu, Maekmundong, Sandugin, Bellflower, Cheonmundong, Sambaekcho, Butterbur, Kamajung, Gendam, Swallowtail, Dandelion, Sangbaekpi, or any combination thereof, first treated with an aqueous ethanol solution It is characterized in that the bitter taste and astringent taste are reduced by immersing in an immersion solution containing salt water from which bittern water has been removed after the second steaming treatment.
A method of manufacturing soybean paste containing herbal medicines.
The method of claim 1,
The meju preparation step (S100) is
Licorice, Hwanggi, Angelica, Hutgae, Gujipon, Dangsam, Gugija, Galgeun, Cheonma, Ginseng, Zandae, or a combination of the first herbal composition obtained by hot water extraction and powdered first herbal composition and pulverized after heating Characterized in that it is to form a meju composition by mixing soybeans
A method of manufacturing miso containing herbal medicines.
delete Doenjang containing herbal medicines manufactured by the manufacturing method of claim 1 or 2.
Meju preparation step (S100) of preparing meju by molding and drying the meju composition obtained by mixing the first herbal medicinal herb and meju beans having a predominant sweetness; and
The second herbal medicine pre-treatment step (S200) of immersing the second herbal medicine with the dominant bitter taste and astringency in the immersion liquid; and
A first aging step (S300) of preparing a first aging product by putting the prepared meju and the pretreated second herbal medicinal material in salt water and aging at 35 to 55°C for 45 to 60 days; And
Includes; a second aging step (S400-B) of aging after removing the solids from the first aging product,
The second herbal medicine pretreatment step (S200)
Hwangryeon, Cheongung, Gosam, plantain, Sansuyu, Maekmundong, Sandugin, Bellflower, Cheonmundong, Sambaekcho, Butterbur, Kamajung, Gendam, Swallowtail, Dandelion, Sangbaekpi, or any combination thereof, first treated with an aqueous ethanol solution. It is characterized in that the bitter taste and astringent taste are reduced by immersing in an immersion solution containing salt water from which bittern water has been removed after the second steaming treatment.
A method of manufacturing soy sauce containing herbal medicines.
Soy sauce containing herbal medicines manufactured by the method of manufacturing soy sauce containing herbal medicines of claim 5.