KR102325581B1 - Soybean paste using walnut and manufacturing method for the same - Google Patents

Abstract

The present invention relates to a walnut-based soybean paste and a method for preparing the same. According to the present invention, preference improvement is achieved based on activation effect and flavor improvement. The present invention includes: a step of preparing a walnut soybean lump by mixing boiled beans and walnut fruit in a 9:1 weight ratio; a step of obtaining an extract by mixing dried smooth luffa fruit, dried beet, and water in a weight ratio of 0.5:0.5:9 and then heating and concentrating at 100 to 120 degrees Celsius for 6 to 8 hours; a step of adding salt to the extract to obtain brine in a salinity range of 16 to 18%; a step of mixing the walnut soybean lump and the brine prepared using the extract in a weight ratio of 1:3 to 1:5 and primarily fermenting at 15 to 20 degrees Celsius for 40 to 60 days; and a step of separating the soybean lump solid part and the liquid part after the primary fermentation, performing grinding, and then performing secondary fermentation for 3 to 6 months at 20 to 30 degrees Celsius.

Description

Soybean paste using walnut and manufacturing method for the same

The present invention relates to soybean paste using walnuts and a method for manufacturing the same, and more particularly, to provide a walnut soybean paste having improved palatability by improving an activation effect and improving flavor, and a method for manufacturing the same.

In general, soybean paste is a representative semi-solid fermented soybean food in Korea using meju made by natural inoculation of microorganisms into boiled soybeans, and has occupied an important place on the Korean table for a long time.

Doenjang is an excellent seasoning food that is well-equipped with nutrients such as protein, carbohydrate, and fat derived from raw soybeans. It is known to exhibit various physiological activities because it is composed of decomposition products produced by decomposition of phosphorus protein by the action of microorganisms and substances newly created by the action of microorganisms during the fermentation process.

In addition, soybean paste has been reported to have beneficial effects on the human body, such as anti-cancer effect, antioxidant effect, liver function strengthening and hypertension prevention effect, and has recently been spotlighted as a well-being food, so it is our unique food with such excellent functions. Or, in order to promote condiments to foreign countries, many kinds of food and condiments are being developed to fit the current food culture.

The traditional manufacturing method of doenjang, which is one of the traditional fermented foods in Korea, is to wash soybeans, soak them in water, boil and crush them, put the crushed soybeans in a mold and press to form meju, and then heat the molded soybeans at room temperature. is fermented for a certain period of time, mixed with the fermented soybean paste, salt and water, and left for a certain period of time, so that the liquid part is used for the production of soy sauce and the remaining solid part is produced with soybean paste, in this process to increase the taste of the doenjang For this purpose, various auxiliary materials may be added.

Recently, as consumers' interest in health and nutrition, as well as interest in taste and flavor, has increased, various auxiliary ingredients such as figs, green tea, apples, Sanghwang mushroom, matsutake mushroom, and red ginseng, which were not used in traditional sauces, are added to the sauce. A method of using it is being developed, and as an example, Patent Application No. 10-2010-0049617 (Title of the Invention: Method for manufacturing odorless soybean paste and soy sauce containing sprouted vegetables and red ginseng), Patent Application No. 10-2006-0017867 (Title of the invention: manufacturing method of soybean paste containing matsutake mushrooms), Patent Application No. 10-2010-0035051 (Title of the invention: manufacturing method of soybean paste with pine mushrooms), etc. have been published.

On the other hand, walnut (Juglans sinensis) is widely distributed around the world and is a nut food enjoyed by many people, and it is a plant with great agronomic value. Walnut (Juglans sinensis) is a fruit of a deciduous broad-leaved tree belonging to the genus Juglans regia L. of the Juglandaceae family. Also called There are more than 10 species of walnuts worldwide, including the Persian walnut (J. sinensis).

Numerous experiments so far have revealed that walnut fruits are mainly composed of alpha-linolenic acid (ALA), an unsaturated fatty acid omega-3, along with various phenolic components, and are rich in vitamins B1 and B2. has been widely used as

In particular, since walnuts contain many phenol components, it has been reported to exhibit antibacterial, antioxidant, anti-mutagenic and anti-cancer activity, and it has been reported that a large amount of Juglone component among the phenol components is present.

Loofah (also known as loofah cucumber, celery, celery, succulent) is an annual vine belonging to the dicotyledonous gourd family. The immature fruits are used for food, but the mature fruits are rich in fiber. Therefore, it has been used as a rug for shoes, inside a hat, and as a scrubber for washing.

In addition, the loofah contains sodium nitrate, saponin that does not dissolve well in water, gibberlin, calactose, and xylose, and the fibers other than the loofah contain xylan, mannan, calactan, lignin, etc. to relieve phlegm and relieve cough. It has a calming effect and is useful for the treatment of asthma, tuberculosis, and sinusitis. Also, due to its cool nature, the loofah excretion promotes blood circulation by lowering the heat of hot blood. It is also known to have anti-inflammatory properties.

Beta vulgaris, also known as persimmon, root radish, iris bean, and flaming radish, is a dicotyledonous plant, a biennial herb of the quinceae family, native to southern Europe.

Beets are known to contain a lot of natural minerals and vitamins such as niacin, lipid, potassium, calcium, iron, vitamin A, vitamin C, phosphorus, carotene, folic acid, and retinol. , polyphenols, folic acid, etc., contain a large amount of functional substances with antioxidant action.

In particular, the beets have a high content of folic acid and iron, which produces or activates red blood cells, and helps to supply oxygen in the blood to purify the blood.

In addition, it not only has an excellent effect on anemia by promoting blood circulation, but also can help to produce and activate female hormones, so it is good for women's menstrual disorders and anemia. It is known to be excellent in aging, anemia, stress, vision recovery, cell replication function, and detoxification.

However, although the walnuts, loofah, and beets provide beneficial effects on health, they have not been developed as various functional foods due to their properties that do not harmonize well with other ingredients.

Doenjang, a traditional Korean fermented food, is applied to walnuts, loofah, and beets, which have a large antioxidant effect and provide excellent flavor and texture, to increase palatability, increase health benefits and increase commercial value to spread the excellence of Korean traditional food to the world. Efforts are required to inform.

Republic of Korea Patent Publication No. 10-2011-0130133 (published on Dec. 5, 2011) Republic of Korea Patent No. 10-0747787 (registered on Aug. 2, 2007) Republic of Korea Patent No. 10-1185866 (Registered on September 19, 2012)

The present invention has been devised to solve the problems of the prior art as described above, and uses walnuts that have various health-promoting effects and provide a fragrant flavor to prepare meju and doenjang, but with beets and It is an object of the present invention to provide soybean paste using walnuts, which are added in a form that can harmonize with each other, loofah fruit, and walnuts to improve the effect of health promotion and palatability, and a method for manufacturing the same.

In order to achieve the above object, the present invention is a process for preparing walnut meju by mixing boiled beans and walnut fruits in a 9:1 weight ratio; A process of obtaining an extract by mixing dried loofah fruit, dried beets, and water in a weight ratio of 0.5:0.5:9 and then heating and concentrating at 100-120° C. for 6-8 hours; A process of obtaining brine in a salinity range of 16 to 18% by adding salt to the extract; The process of primary fermentation for 40 to 60 days at a temperature of 15 to 20 ℃ by mixing the walnut meju and the brine prepared using the extract in a weight ratio of 1:3 to 1:5; After the primary fermentation process, the process of separating and pulverizing meju corresponding to the solid part from the liquid phase, and fermenting the second fermentation for 3-6 months at 20-30℃; It provides a manufacturing method comprising a.

According to the doenjang using walnuts according to the present invention and its manufacturing method, the palatability is improved by improving the flavor of traditional soybean paste according to the taste of modern people. It can provide antioxidant performance and various health-promoting effects.

1 is a process flowchart for a method for manufacturing soybean paste using walnuts according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to a preferred embodiment of the present invention and the accompanying drawings, but the same reference numerals in the drawings will be described on the premise that the same reference numerals refer to the same components.

When it is said that any one component "includes" another component in the detailed description or claims of the invention, it is not construed as being limited to only the component unless otherwise stated, and other components are not construed as being limited thereto. It should be understood that more may be included.

1 shows a process flow chart for a method for manufacturing soybean paste using walnuts according to an embodiment of the present invention.

As shown in Figure 1, walnut doenjang according to the present invention, the manufacturing process of traditional soybean containing walnuts (S11 ~ S17) → manufacturing process of functional brine (S21 ~ S24) → manufacturing process of soybean paste (S31 ~ S33) is made including

1. Manufacturing process of traditional meju including walnuts (S11 ~ S17)

1) Preparation of walnut material (S11)

After removing the shell of the walnut, separate the walnut fruit, and immerse the separated walnut fruit at 50~60℃ in hot water for 20-40 minutes to remove the bitter taste of the walnut. After that, the walnut fruit is completely dried in sunlight for 2 to 5 days to prepare the walnut material.

2) Steaming of soybeans (S12)

After cleaning the soybeans, prepare the ingredients by selecting foreign substances and damaged beans. Meju soybeans are green beans produced during Chuseok, which are ripe and turn yellow. They must be fresh beans and use domestic beans.

Thereafter, beans and water are immersed in a ratio of 1:3 to weight for 10 to 12 hours to perform a process called beans. As a result, soybeans with water usually increase in volume by 2 to 2.5 times.

Soaked beans are put in a cauldron and boiled. At this time, mix beans and water in a ratio of 1:2 to 3 by weight and heat for 1 hour on high heat → 1 hour on medium heat → 2 hours on low heat while stirring so as not to stick to the bottom. do.

If the soybeans are not ripe enough, the bacteria cannot penetrate properly during the fermentation stage, and the fermentation is not performed properly.

In addition, the spores of Bacillus are alive and are involved in the fermentation of meju. Therefore, heat treatment that kills spores in a pressure cooker should be avoided.

In this way, after completion of the steaming step of the beans, the boiled beans are scooped out of the cauldron and sieved through a sieve to remove moisture.

3) Mix of boiled beans and walnuts (S13)

Boiled beans and walnut fruits obtained in the steaming step of the beans are mixed. At this time, it is preferable that the mixing ratio of boiled beans and walnut fruits is 9:1 by weight.

If the walnut fruit contains more than the above weight ratio, there is a problem that the fermentation of soybean is not performed well as the content of boiled soybeans decreases. It is undesirable because the differentiation disappears.

4) Grinding of boiled soybean and walnut mixture (S14)

The boiled soybean and walnut mixture obtained from the above process is put into a grinder and then grinded to a particle size of 100-200 mesh. At this time, it is preferable that the grinding process is performed before the warmth of the boiled beans cools, and the walnut powder is deeply penetrated and mixed together with the grinding of the boiled beans.

5) Molding of Meju (S15)

Meju is molded using a mixture of boiled soybeans and walnuts that have undergone a grinding process, and the shape is not limited, but a hexahedral shape is usually molded, and it can also be molded by putting it in a mold and pressing it.

At this time, if the meju is molded too large, it must be molded to an appropriate size because drying is difficult. In general, it is molded into a wooden needle shape of about 15 × 15 × 20 cm in Jeolla Province, and about 15 × 15 × 8 cm in Gyeonggi Province. It is molded into a flat shape of, and the meju according to the present invention is preferably molded within the range of 10 to 20 cm × 10 to 20 cm × 10 to 20 cm in width × length × height in consideration of easy drying conditions. .

6) Drying of Meju (S16)

Meju molded in the above process can be dried at room temperature at 25-30℃ well-ventilated for 3 to 4 days to remove moisture from the surface of meju because if bacteria propagate while the surface is not dry, mold harmful to the body can grow and produce toxins. A drying process is performed to remove it.

7) Fermentation of Meju (S17)

Meju dried in the above process is fermented, and it is also called floating as it is fermented by natural microorganisms for about 1 month at 25-30 ℃ room temperature by hanging with rice straw. Alternatively, it may be fermented for 10 to 15 days in a culture room maintained at a temperature of 30°C. At this time, the surface of meju is cracked, and fungi such as Mucor, Rhizopus, and Aspergillus grow in these gaps and surfaces, and bacteria of the genus Bacillus derived from rice straw and soybeans grow inside the meju and produce enzymes such as protease.

2. Manufacturing process of functional brine (S21 ~ S24)

1) Preparation of material (S21)

After washing the loofah fruit and beets in clean water, cut them into 0.5~1cm thick to prepare the ingredients. Also, in the process of harvesting the loofah fruit, the sap of the loofah comes out from the cut surface of the stem, and the sap of the loofah is prepared by receiving it in a separate container.

2) Drying of the material (S22)

After putting the loofah fruit and beets prepared in the preparation process (S21) of the above materials into the dryer, dry them first for 1 to 2 hours at a humidity of 85 to 95% and a temperature of 60 to 70 ° C, and then adjust the humidity and temperature. Secondary drying for 3 to 4 hours under the conditions of 30-40% humidity and 50-60℃ temperature, then lower the humidity and temperature further for 7-8 hours at 1~3% humidity and 30-40℃ temperature. During the third drying process.

In this way, drying the material in three steps while gradually lowering the humidity and temperature is to maintain the original taste, flavor, and color of each natural material as much as possible, and to completely dry it while preventing the destruction of nutrients. If the materials are not dried under the conditions, the original color of the material is changed, or the green taste and bitter taste are not removed, which is not good because the palatability is deteriorated.

3) Extraction of material (S23)

The dried products of the loofah and bits obtained in the drying process (S23) of the material are extracted through heating and concentration processes. At this time, the dried loofah, dried beets, and water are mixed in a weight ratio of 0.5:0.5:9, concentrated by heating at 100-120° C. for 6-8 hours, and then filtered through an 80-100 mesh to obtain an extract.

Preferably, in the concentration process, it is preferable to heat until the moisture of the extract evaporates by 10-20%.

If the extraction process is lower than the heating temperature or the heating time is short, the extraction process of the loofah and beets does not proceed sufficiently to provide a rich flavor, and if the heating temperature is higher than the heating temperature or the heating time is long, the extract is excessively It is not good because it thickens and the bitter taste can be strong.

4) Preparation of functional saline (S24)

Salt water is prepared by mixing sea salt with the loofah and beet extracts obtained in the extraction (S23) process. At this time, thoroughly stir and dissolve the sea salt in the loofah and beet extract so that the salinity value measured using a salinity meter is in the range of 16 to 18%. If the salinity value is formed too low in the above, it is necessary to set the appropriate salinity because soybean paste may be oxidized or spoiled.

Add more loofah sap to the brine whose salinity has been adjusted in the above, and stir to mix well. At this time, 1 to 2 parts by weight of the loofah sap added to the brine is further added to 100 parts by weight of the brine, and then mixed. If the loofah sap contains more than the above range, economic efficiency is poor, and if the loofah sap is contained less than the above range, the flavor is deteriorated and the antioxidant effect cannot be expected.

Through this process, functional brine is obtained with reduced salinity and enhanced flavor and antioxidant effect through added ingredients.

3. Doenjang Manufacturing Process (S31 ~ S33)

1) Primary fermentation (S31)

Pour functional brine into the cleaned and sterilized jars, and stack the soybeans one by one. In this case, the mixing ratio of meju and brine is suitable in a weight ratio of 1:3 to 1:5.

After that, the bamboo feet are placed in the jar and pressed with a stone so that the meju is submerged in the salt water. Be careful because contaminating microorganisms can grow when meju floats on the surface. Charcoal, red pepper, and cinnamon are sometimes added. Charcoal has the effect of removing impurities and cinnamon has the effect of inhibiting the growth of polluting microorganisms. On sunny days, the lid is opened to suppress the growth of wild yeast yeast that can grow on the surface. Usually, it is fermented at a temperature of 15-20℃ for 40-60 days. At this time, amino acids are produced by protease, ethanol by Zygosaccharomyces rouxii, and lactic acid by Pediococcus.

2) Chapter division (S32)

The fermented product that has undergone the primary fermentation process is divided into a solid part and a liquid part. The liquid part is separated and only the solid part is obtained. At this time, the solid part is in the form of fermented soybean paste, and the obtained soybean part is rubbed by hand to decompose the lump to obtain soybean paste.

3) Secondary fermentation (S33)

The soybean paste obtained above is placed in a jar and aged for 3 to 6 months at a temperature of 20 to 30° C. to complete the walnut soybean paste, which is savory and savory, with increased antioxidant and nutritional effects.

<Example>

Step 1: After removing the shell of the walnut, only the walnut fruit was separated to prepare 1 kg of walnut material.

Step 2: After removing the bitter taste of the walnuts by immersing the separated walnut fruits at 60°C in hot water for 30 minutes, they were completely dried in sunlight for 3 days to remove moisture.

Step 3: After mixing 9 kg of soybeans and 27 liters of water, it was immersed for 12 hours to perform the process of calling soybeans.

Step 4: Mix soaked soybeans and water in a weight ratio of 1:2, then heat on high heat for 1 hour → on medium heat for 1 hour → on low heat for 2 hours while stirring to prevent burning.

Step 5: After draining the water from the beans boiled in step 4 with a basket, it was mixed with the walnut fruit that had been immersed in step 2 to obtain a mixture of beans and walnuts.

Step 6: The mixture of boiled beans and walnuts obtained in step 5 was pulverized to a particle size of 100 mesh using a grinder before the beans cooled.

Step 7: After molding the meju in a hexahedral shape using the pulverized material obtained in step 6, the molded meju was dried at room temperature with good ventilation for 3 days to dry the moisture of the meju.

Step 8: The dried meju was tied with rice straw, hung and fermented by natural microorganisms at room temperature for 1 month, and finally 10 kg of dried meju was obtained.

Step 9: Wash the loofah fruit and beets in clean water, cut them into 0.5-1cm thick slices, prepare the ingredients, and prepare the loofah sap from the harvesting process in a separate container.

Step 10: After putting the sliced loofah fruit and beets into a dryer, they were dried first for 2 hours at a humidity of 90% and a temperature of 65℃, and then the humidity and temperature were lowered to 4 at a humidity of 35% and a temperature of 55℃. After drying for 2 hours, the humidity and temperature were further lowered, followed by 3rd drying for 8 hours at a humidity of 2% and a temperature of 35°C.

Step 11: Dried loofah fruit 2.5 kg, dried beets 2.5 kg, and water 45 L were mixed, and concentrated under heating at 110° C. for 6 hours, and then filtered through 80 mesh to obtain 40 L of the extract.

Step 12: By mixing 8.8 kg of sea salt with 40 liters of the extract obtained in step 11, the antioxidant effect was improved, and functional brine having a salinity value of 18% was obtained.

Step 13: A functional brine with improved flavor and antioxidant effect was obtained by further mixing 0.5 liters of loofah solution with the brine obtained in step 12.

Step 14: Pour 48.8ℓ of the functional brine obtained in step 13 into the cleaned and sterilized jar, and stack 10 kg (10 pieces) of soybean obtained in step 8 one by one.

Step 15: Charcoal and red pepper were put in a jar and fermented for 45 days at a temperature of 20°C.

Step 16: Soybean paste was obtained by separating the liquid phase from the fermented product that went through the primary fermentation process, and decomposing the lump by hand rubbing meju, which is a solid substance.

Step 17: The soybean paste obtained in step 16 was subjected to a secondary fermentation process for 3 months at a temperature of 30° C. to obtain a walnut soybean paste sample corresponding to the embodiment of the present invention.

< Comparative Example >

Step 1: After mixing 10 kg of soybeans and 27 liters of water, they were immersed for 12 hours to perform the process of calling soybeans.

Step 2: Mix soaked soybeans and water in a weight ratio of 1:2, then heat on high heat for 1 hour → on medium heat for 1 hour → on low heat for 2 hours while stirring to prevent burning.

Step 3: After draining the water from the beans boiled in step 2 with a basket, before the beans cool down, they are pulverized to a particle size of 100 mesh using a grinder.

Step 4: After molding the meju in a hexahedral shape using the pulverized material obtained in step 3, the molded meju was dried at room temperature with good ventilation for 3 days to dry the moisture of the meju.

Step 5: The dried meju was tied with rice straw, hung and fermented by natural microorganisms at room temperature for 1 month, and finally 10 kg of dried meju was obtained.

Step 6: A brine having a salinity value of 18% was obtained by mixing 8.8 kg of sea salt with 40 liters of purified water.

Step 7: Pour 48.8ℓ of the brine obtained in step 6 into the cleaned and sterilized jar, and stack 10 kg (10 pieces) of soybean obtained in step 5 one by one.

Step 8: Put charcoal and red pepper in a jar and fermented for 45 days at a temperature of 20°C.

Step 9: The liquid phase is separated from the fermented product that has undergone the primary fermentation process, and soybean paste is obtained by hand rubbing and decomposing the lump.

Step 10: The doenjang obtained in step 9 was subjected to a secondary fermentation process at a temperature of 30° C. for 3 months to obtain a doenjang sample corresponding to the comparative example of the present invention.

<Experimental Example 1> General component analysis

As in the example of the present invention, if walnuts are mixed and fermented with soybeans, and general components are analyzed for a walnut doenjang sample prepared through brine using a functional extract and a traditional doenjang sample prepared by a conventional manufacturing method as in Comparative Example, As follows.

1. Moisture content

The moisture content was measured using an infrared moisture meter.

2. pH measurement

The pH was measured using a pH meter after taking 5 g of each soybean paste sample, diluting it in 45 mL of distilled water and shaking it.

3. Salinity measurement

To 10 g of each soybean paste sample, 90 mL of distilled water was added, stirred for 1 minute, and then measured with a salinity meter.

4. Measurement of amino-type nitrogen

Amino nitrogen was measured by the Formol method. 1 g of each soybean paste sample was taken in a beaker, 50 mL of distilled water was added, and the mixture was shaken for 240 seconds to fully dissolve, and then titrated to pH 8.4 with 0.1N NaOH solution. After adding 20 mL of neutral formalin, shaking and mixing for 20 seconds, it was again neutralized and titrated with 0.1N NaOH solution to pH 8.4.

Amino nitrogen (mg%) = (0.1N NaOH titration amount × 1.401 × F × dilution factor × 100) / sample amount (g)

comparative example Example moisture(%) 55.3 55.8 Salinity (%) 16.2 15.4 PH 5.5 5.3 AN (mg%) 443 472

The aging period of soybean paste was 3 months, and moisture, salinity, pH, and amino nitrogen were analyzed for general component analysis.

The moisture content during the aging period was 55.3% in Comparative Example and 55.8% in Example, which was an appropriate level corresponding to 60% or less of the standard standard.

The salinity of each doenjang was 16.2% in Comparative Example 15.5% in Example 15.5%, and the salinity was slightly lowered during the aging process.

pH is a value indicating the acidity and alkalinity of food as a concentration of hydrogen ions, and there was no significant difference between samples.

Amino nitrogen is a component that determines the degree of ripeness of fermented foods, and during the manufacturing and aging process of soybean paste, proteins are hydrolyzed by enzyme action to produce flavored amino acids. , higher values were confirmed in the examples.

As described above, according to the general component analysis results of Comparative Examples and Examples, the walnut miso prepared according to the embodiment of the present invention has lower salinity and more ripening, improving health due to sodium reduction, while the flavor of fermented food is The results could be further improved.

<Experimental Example 2> Antioxidant efficacy experiment

Hereinafter, to compare the antioxidant efficacy of walnut doenjang using functional brine prepared as in Examples of the present invention and general traditional doenjang prepared by a conventional manufacturing method as in Comparative Examples.

Experimental items were comparative experiments to compare total polyphenol content, DPPH radical scavenging activity, and SOD (superoxide dismutase)-like activity included in each doenjang for Comparative Examples and Examples. do.

The total polyphenol content was measured using the Folin-Ciocalteu method (Amerine & Ough 1980). Add 1 mL of 95% ethanol and 5 mL of distilled water to 1 mL of sample, add 0.5 mL of 1 N Folin-ciocalteu reagent, stir evenly, wait for 5 minutes, add 1 mL of Na2C03, and measure absorbance at 725 nm within 1 hour Therefore, the amount was converted to a standard curve using gallic acid.

On the other hand, the scavenging activity by DPPH radical was measured by applying the method of Blois (Blois MS 1958) mutatis mutandis. After adding 3 mL of 60 μm DPPH to 0.5 mL of each sample and vortexing, the absorbance was measured at 517 nm after 15 minutes had elapsed.

In addition, the SOD-like activity was measured using a method generated by reacting NBT with superoxide generated in the process of converting hypoxanthine to uric acid by xanthine oxidase. 560 μL of 50 mM phosphate buffer (pH 7.5), 40 μL of sample, 40 μL of 1.5 mM NBT, 160 μL of 3 mM xanthine, and 40 μL of 0.13 units/mL xanthine oxidase were added and mixed, followed by reaction at 25° C. for 40 minutes. After the reaction, 200 μL of each was dispensed into a 96 well plate and absorbance was measured at 560 nm to measure SOD-like activity.

comparative example Example Total polyphenol content (mg/100g) 42 68 DPPH radical scavenging activity (%) 58 75 SOD-like activity (%) 22 57

As shown in the experimental results, soybean paste prepared using the functional extract and walnuts prepared in the examples of the present invention was compared with the comparative examples sold in the market or produced by a conventional manufacturing method, in various antioxidant experiments. It was confirmed that the Example showed a very high numerical value. It is judged that the nutritive components of walnuts, loofah berries, and beets have an effect on the activation effect of doenjang, and it is judged that walnut doenjang prepared through an embodiment of the present invention has various health-promoting effects.

<Experimental Example 3> Sensory evaluation

The sensory evaluation was performed on the doenjang prepared in the above Examples and the doenjang prepared in the comparative example. The inspectors selected 30 general public whose interest in the experiment and their suitability as inspectors were recognized, explained the purpose of the experiment, provided necessary training, and conducted it according to the 5-point scale method. The inspectors were asked to taste the doenjang prepared in Examples and the doenjang prepared in Comparative Examples, respectively, and scored according to the following 5-point scale method, and the results are shown in Table 3 below as an average score. It was.

5 points|pieces: (color, saltiness, flavor) Very excellent. 4 points: (color, saltiness, flavor) excellent

3 points|pieces: (color, saltiness, flavor) is average. 2 points: (color, saltiness, flavor) bad

1 point|piece: (color, saltiness, flavor) Very bad.

comparative example Example color 3.9 4.2 salty 3.5 3.9 zest 3.3 4.6

As in the sensory evaluation conducted in Experimental Example 3, the walnut miso prepared in the example of the present invention was able to receive a high score in the part providing a deep flavor, and in other colors and salinity parts, it was possible to receive a higher score than the average. there was.

On the other hand, it was confirmed that the general doenjang prepared in the comparative example did not receive a high score because it felt tired from the ordinary flavor.

While the present invention has been described with reference to the accompanying drawings in terms of preferred embodiments, it will be apparent to those skilled in the art that many various obvious modifications can be made therein without departing from the scope of the present invention. Accordingly, the scope of the present invention should be construed by the appended claims to include examples of many such modifications.

Claims (3)

The process of preparing walnut meju by mixing boiled beans and walnut fruits in a 9:1 weight ratio;
A process of obtaining an extract by mixing dried loofah fruit, dried beets, and water in a weight ratio of 0.5:0.5:9 and then heating and concentrating at 100-120° C. for 6-8 hours;
A process of obtaining brine in a salinity range of 16 to 18% by adding salt to the extract;
The process of primary fermentation for 40-60 days at a temperature of 15-20 ℃ by mixing the walnut meju and the brine prepared using the extract in a weight ratio of 1:3 to 1:5;
After the primary fermentation process, the process of separating and pulverizing meju corresponding to the solid part from the liquid phase, and fermenting the second fermentation for 3-6 months at 20-30℃;
A method of manufacturing doenjang using walnuts, characterized in that it comprises a.
The process of immersing the walnut fruit from which the shell of the walnut has been removed at 50 to 60° C. in hot water for 20-40 minutes and then drying; A process in which soybeans are soaked in water for 10 to 12 hours and then boiled and then steamed; A process of mixing boiled beans and walnuts in a 9:1 weight ratio; The process of grinding the boiled soybean and walnut mixture to a particle size of 100-200 mesh; The process of forming meju using a mixture of boiled soybeans and walnuts; The process of drying meju for 3 to 4 days at room temperature and fermenting it for 1 month at 25-30 ° C; The manufacturing process of traditional meju including walnuts;
The process of cutting the loofah fruit and beets to a thickness of 0.5 to 1cm, and preparing the loofah sap from the cut surface of the loofah fruit stem in a container; Thinly sliced loofah fruit and beets are dried first for 1 to 2 hours at a temperature of 60 to 70 ° C, and secondarily dried for 3 to 4 hours at a temperature of 50 to 60 ° C, at a temperature of 30 to 40 ° C. 3rd drying process for 7 to 8 hours in A process of obtaining an extract by mixing a dried loofah with dried beets and water in a weight ratio of 0.5:0.5:9, then heating and concentrating at 100-120° C. for 6-8 hours, and then filtering through 80-100 mesh; A process of preparing a brine by adding 1 to 2 parts by weight of a loofah solution based on 100 parts by weight of the total brine after obtaining brine in a salinity range of 16 to 18% by adding sea salt to the extract; Manufacturing process of functional saline comprising;
A process of mixing meju prepared including walnuts, brine prepared using loofah and beetroot extract in a weight ratio of 1:3 to 1:5 and accommodating them in a jar; The process of primary fermentation of the meju and brine mixture at a temperature of 15 to 20 ℃ for 40 to 60 days; A process of obtaining soybean paste by separating the liquid phase after the primary fermentation process and decomposing the lump by hand rubbing the meju corresponding to the solid part; Secondary fermentation of the soybean paste for 3 to 6 months at a temperature of 20 to 30 ℃; Doenjang obtaining process comprising;
A method of manufacturing doenjang using walnuts, characterized in that it comprises a.
Doenjang using walnuts manufactured according to any one of claims 1 or 2 manufacturing method.

Images