KR102326975B1 - Production method of traditional soybean paste of low salt using shitake mushroom and Dendropanax morbifera LEV and of spread jam using this - Google Patents

Abstract

The present invention relates to a method for producing traditionally fermented low-salt soybean paste using shitake mushroom and dendropanax morbifera and a method for producing various soy sauce spreads using the soybean paste. The present invention includes: 1) a step of soaking, boiling, and steaming soybeans, performing dewatering and crushing, and performing shaping and fermentation to produce a soybean lump; 2) a step of mixing low salt with water and shitake mushroom concentrate to produce filtered brine; 3) a step of immersing the soybean lump of step 1) in the brine of step 2), adding dendropanax morbifera extract, and performing aging for a certain period of time and filtering to produce soy sauce and solid content; and 4) a step of producing low-salt soybean paste by mixing, adding, and aging the solid content separated from the soy sauce. The soybean paste of the present invention and the spread jam using the same maximize the effects of salinity reduction, storability improvement, mitigation of the bitter taste of dendropanax morbifera, shitake mushroom flavor, antioxidation from dendropanax morbifera containing effective ingredients such as vitamin D and beta-glucan, blood circulation improvement, hangover mitigation, fatigue mitigation, liver function improvement, immunity boosting, and anti-aging. With the present invention, general consumers can easily ingest dendropanax morbifera.

Description

{Production method of traditional soybean paste of low salt using shitake mushroom and Dendropanax morbifera LEV and of spread jam using this}

The present invention relates to a low-salt traditional fermented soybean paste using shiitake and hwangchil and a method for producing spread jam using the same.

Doenjang is a fermented soybean paste made from soybeans as the main ingredient. It has a high protein and fat content, so it is favorably used as a favorite food for making stews and side dishes.

Conventional doenjang and soy sauce manufacturing methods are different for each region, but usually, soybeans are washed in clean water until bubbles do not form, soaked in water for a day, washed again, washed thoroughly in running water, and boiled. Boiled soybeans are pounded on a mill to make meju, and then the soybeans are laid on a thick layer of rice straw, and then the rice straw is laid layer by layer. Put the floating soybean paste in a jar, add salt water, red pepper, licorice, charcoal, etc., and then ripen for about 50 days. Here, the liquid is soy sauce and the lump is miso.

Recently, Korean traditional soybean paste, such as soybean paste, red pepper paste, cheonggukjang, and soy sauce, as described above, is receiving an environment as a health food as interest in health increases.

In addition, with the improvement of living standards due to economic development, the demand for functional soybean paste that considers health and nutrition as well as taste is increasing. A method of using various auxiliary materials such as those for soy sauce is being developed.

In addition, various methods for producing soybean paste such as a method for producing coltsfoot doenjang, patent application No. 10-1203790, and a method for producing coltsfoot doenjang prepared by the same method and patent application No. 10-1364732, a method for manufacturing coltsfoot doenjang containing evening primrose extract, and soybean paste prepared thereby is known.

On the other hand, the Hwangchil tree (Dendropanax morbifera Lev.) is an evergreen broad-leaved arboreous tree that grows up to 15m in height and does not lose leaves even in winter. When the wound is cut, a yellow liquid is released, which is called Hwangchil (黃漆) and has been used as a lacquer for furniture, etc. from a long time ago (Changbok Lee, Korean Botanical Encyclopedia, Hyangmunsa, 1982).

Hwangchil from the bark gives off a brilliant golden color, and has a refreshing scent that repels bad energy and calms all periods of time. The leaves are valuable as a representative economic tree species in the southern temperate climate zone, which has been attracting attention as a mysterious tree with excellent pharmacological effects from ancient times, such as being used as a physiologically active substance because it contains anticancer drugs and immunity enhancement.

According to recent research results related to hwangchil tree, it was found that hwangchil is effective in anticancer, antioxidant effect, hepatocyte regeneration, and hard tissue cell regeneration. In addition, Hwangchil is reported to be effective in preventing hypertension, stroke, and dementia, and in addition, it is known to be effective in antibacterial effect, digestive disease treatment, tonic effect, depression and stress relief. Therefore, various studies on Hwangchil tree as a medicinal plant are in progress. In addition, Hwangchil can be used to improve liver function, prevent aging, and treat constipation, so it is being applied to many foods. Korean Patent Registration No. 1108658 discloses a low-salt soybean paste using wormwood. In the above patent, the content of salt is reduced while containing the active ingredient of wormwood.

In general, shiitake (Lentinus edodes) is an edible mushroom belonging to the basidiomycete oysteraceae, and it grows wild in hardwoods such as oak, chestnut, oak, etc. have. Shiitake mushrooms are mushrooms belonging to the pine family, and are widely used in Chinese, Korean, and Japanese cuisines. When shiitake mushrooms are dried, the umami taste is strong, which is due to guanylic acid, and the aroma is due to lenthionine. In addition, it was found that shiitake mushrooms are rich in vitamins B1 and B2, have a high content of ergosterol, a precursor of vitamin D2, and also have a large content of vitamin B12, which is known not to exist in plants.

In addition, shiitake mushrooms contain a component called eridademin, which can lower cholesterol levels and blood pressure, thereby preventing hypertension or arteriosclerosis. In addition, as pharmacological action, antitumor, blood pressure lowering, antigram-positive bacteria, complement activation, anticholesterol, antiviral (therapeutic effect of mouse influenza, inhibitory effect on tobacco mosaic virus infection, therapeutic effect on AIDS virus), promotion of plant growth, induction of fruiting body formation facilitation and the like are known.

Although various mushroom processing products are being developed, the consumption of processed foods is sluggish due to the insufficient consumption environment, and although interest in well-being and awareness of health foods are high, product development and commercialization in response to these are insignificant. There is an urgent need to find alternatives that can be linked to consumption through commercialization.

Accordingly, the present inventors were trying to develop a low-salt functional doenjang and a new product group using it while maintaining the palatability of traditional doenjang, and developed a low-salt traditional fermented doenjang using hwangchil extract together with shiitake mushrooms, which had poor marketability. , completed the present invention by confirming that the doenjang is excellent in storage properties as well as other health functions.

It is an object of the present invention to process Hwangchil, which is effective in improving liver functions such as shiitake, hangover relief, and fatigue recovery, into an extract that alleviates bitter taste, and shiitake using traditional soy sauce fermentation technology containing shiitake flavor and useful ingredients It is to provide a low-salt shiitake soybean paste added with mushrooms and a method for manufacturing spread jam using the same.

Another object of the present invention is to utilize shiitake, which has poor commercial properties, to prepare low-salt shiitake doenjang with improved storage properties by adding hwangchil extract, and to provide a method for producing various soybean spread jams using the doenjang.

In order to achieve the above object, the present invention comprises the steps of 1) soybeans are boiled, steamed, drained and crushed, molded and fermented to produce meju; 2) preparing a filtered brine by mixing water and shiitake concentrate with low-salt salt; 3) immersing the meju of step 1) in the brine of step 2), adding hwangchil extract, aging it for a certain period of time, and filtering to prepare soy sauce and solids; 4) preparing low-salt soybean paste by mixing, adding, and aging the solids separated from the soy sauce; provides a method for producing low-salt traditional fermented soybean paste using shiitake and hwangchil, including.

In addition, the present invention provides a method for producing a doenjang spread jam using the traditional low-salt fermented soybean paste prepared by the above method.

In addition, the present invention provides a method of producing doenjang spread butter using low-salt traditional fermented soybean paste, characterized in that the shiitake soybean paste prepared by the above method is roasted, and vegetable butter, plum and shiitake extract are mixed and sterilized in the soybean paste. do.

In addition, the present invention comprises the steps of: 1) adding 30 to 100 parts by weight of water to 100 parts by weight of shiitake soybean paste prepared by the above method and filtering through a sieve to prepare a filtrate; and 2) mixing 500 to 1000 parts by weight of soy sauce, 70 to 110 parts by weight of vinegar, 80 to 150 parts by weight of water, and 150 to 300 parts by weight of oligosaccharide to the filtrate, and then mixing 20 to 80 parts by weight of shiitake powder and heating; It provides a method for producing a doenjang salad dressing using a low-salt traditional fermented soybean paste comprising a.

Hereinafter, the present invention will be described in detail.

The present invention comprises the steps of 1) soaking, boiling, steaming soybeans, draining water and crushing, molding and fermenting soybeans to produce meju; 2) preparing a filtered brine by mixing water and shiitake concentrate with low-salt salt; 3) immersing the meju of step 1) in the brine of step 2), adding hwangchil extract, aging it for a certain period of time, and filtering to prepare soy sauce and solids; 4) preparing low-salt soybean paste by mixing, adding, and aging the solids separated from the soy sauce; provides a method for producing low-salt traditional fermented soybean paste using shiitake and hwangchil, including.

In the method for producing low-salt traditional fermented soybean paste using shiitake and hwangchil of the present invention, the soybean is preferably white or seoritae, and the fermentation in step 1) is Bacillus subtilus JHDH-001 (Accession No. KCTC18824P) Preferably, the preparation of the hwangchil extract comprises the steps of: 1) preparing a finely chopped hwangchil leaf and stem of the prepared hwangchil; 2) roasting the chopped hwangchil at 150° C. for 3 to 5 minutes; 3) After grinding the roasted hwangchil with a grinder, extracting at 80° C. for 4 hours and cooling to room temperature filtered to prepare a hwangchil extract; and 4) concentrating the hwangchil extract to obtain a concentrated extract; Preferably, it is preferable to include, in this case, the hwangchil extract is 0.7 brix, and the hwangchil concentrated extract is more preferably 8 brix.

In addition, the present invention provides a method for producing a doenjang spread jam using the traditional low-salt fermented soybean paste prepared by the above method.

In the method for producing a doenjang spread jam using a low-salt traditional fermented soybean paste of the present invention, the method is preferably prepared by adding peanut powder, margarine, shiitake and hwangchil solution to soybean paste and then heating in a hot water bath, at this time As for the method, it is more preferable to add 50-200 parts by weight of peanut powder, 50-200 parts by weight of margarine, 100-300 parts by weight of shiitake and 10-40 parts by weight of hwangchil solution to 100 parts by weight of soybean paste.

In addition, the present invention provides a method of producing doenjang spread butter using low-salt traditional fermented soybean paste, characterized in that the shiitake soybean paste prepared by the above method is roasted, and vegetable butter, plum and shiitake extract are mixed and sterilized in the soybean paste. do.

In addition, the present invention comprises the steps of: 1) adding 30 to 100 parts by weight of water to 100 parts by weight of shiitake soybean paste prepared by the above method and filtering through a sieve to prepare a filtrate; and 2) mixing 500 to 1000 parts by weight of soy sauce, 70 to 110 parts by weight of vinegar, 80 to 150 parts by weight of water, and 150 to 300 parts by weight of oligosaccharide to the filtrate, and then mixing 20 to 80 parts by weight of shiitake powder and heating; It provides a method for producing a doenjang salad dressing using a low-salt traditional fermented soybean paste comprising a.

Doenjang and spread jam using the same of the present invention reduce salinity, improve storability, relieve bitter taste of hwangchil, flavor of shiitake, and contain useful ingredients such as vitamin D and beta-glucan, thereby improving the antioxidant effect of hwangchil, improving blood circulation, and improving hangover. , fatigue recovery, liver function improvement, immunity enhancement, and anti-aging effects are maximized, and general consumers can easily consume Hwangchil.

1 shows a process diagram of shiitake doenjang manufacturing process, which is a fermentation process of shiitake-added soybeans improved by the traditional fermentation technology of the present invention.
2 is a photograph showing the process of steaming and pulverizing soybeans for the production of low-salt soybean paste.
Figure 3 shows a process diagram of the production of hwangchil extract.
4 is a photograph showing a low-salt soybean paste manufacturing process.
5 is a diagram illustrating a low-salt soybean paste manufacturing process.
6 shows a process diagram of manufacturing doenjang spread butter using shiitake doenjang.
7 is a photograph showing the production of spread jam candidates using low-salt soybean paste.
8 is a diagram illustrating a process diagram for manufacturing doenjang spread jam.
9 is a photograph showing a process for manufacturing doenjang spread jam.
10 is a view showing a salad dressing manufacturing process diagram.
11 is a manufacturing process diagram of traditional soybean paste corresponding to a comparative example of the present invention.

Hereinafter, the present invention will be described in each step.

Step 1: Preparation of Meju

Soybeans are selected and washed for the production of low-salt soybean paste. Washed soybeans are soaked, boiled, steamed, drained of water, and crushed with a crusher to form a good shape. Crushed soybeans are molded into a certain shape, fermented with Bacillus subtilus JHDH-001 (Accession No. KCTC18824P), and then aged to prepare meju.

Step 2: Preparation of brine containing shiitake

A brine having a salinity of 10% is prepared by mixing a low concentration of salt and 5% of the shiitake concentrate in purified water and filtering.

Step 3: Manufacturing of Shiitake Doenjang

Soy sauce is obtained by immersing the aged and fermented soybean in the first step in the brine of the second step, adding hwangchil extract, aging it for a certain period of time, and filtering it. Soy sauce and separated solid meju are mixed, soaked, and aged to produce low-salt shiitake soybean paste.

Step 4: Preparation of Shiitake Doenjang

The shiitake soybean paste is used in various spread forms.

First, peanut powder, margarine, shiitake and hwangchil liquid are added to the shiitake soybean paste, and then heated in a hot water to prepare doenjang spread jam.

Second, the shiitake soybean paste is roasted, and vegetable butter, plum and shiitake extract are mixed and sterilized to prepare doenjang spread butter.

Third, water is added to the shiitake soybean paste and filtered through a sieve to prepare a filtrate. After mixing seasoned soy sauce, vinegar, water and oligosaccharide with the filtrate, the shiitake powder is mixed and heated to prepare a doenjang salad dressing.

Hereinafter, preferred embodiments according to the present invention will be described in detail by presenting more specifically. However, the following examples are provided so that those of ordinary skill in the art can fully understand the present invention, and may be modified in various other forms, and the present invention is limited by the above examples. it is not

<Example 1> Preparation of low-salt soybean paste

<1-1> Preparation of Hwangchil Extract

To prepare a hwangchil extract, 1 kg of leaves and stems of hwangchil were chopped and roasted at 150° C. for 5 minutes. This was finely pulverized using a blender, added to 20L of water, and extracted at 80°C for 4 hours. This was filtered through a nonwoven fabric and then cooled at room temperature. Hwangchil extract thus obtained was 0.7 brix. 200g of Hwangchil extract was prepared by concentrating this to 8 brix with a concentrator.

<1-2> Preparation of brine containing shiitake concentrate

Shiitake mushrooms grown by inoculating oak trees with shiitake mushrooms were dried in sunlight for about 10 days, and aged for about 6 months in a low-temperature storage maintained at about 2°C in a dried state. After the aged shiitake mushrooms were sliced to a certain size, about 250 g of the sliced shiitake mushrooms were added with about 6 L of purified water, and after bathing at about 80° C. for 12 hours, the mixture was concentrated to prepare a 30brix shiitake concentrate.

1000 g of salt and 500 g of the shiitake concentrate were mixed until completely dissolved in 10 L of water and filtered to prepare 10 L of brine containing the shiitake concentrate.

<1-3> Preparation of low-salt shiitake soybean paste

First, 5 kg of soybeans were selected and washed to prepare low-salt soybean paste. Washed soybeans were soaked, boiled, and steamed, drained of water, and crushed with a crusher to obtain a shape suitable for molding. Shredded soybeans were molded into a certain shape, and Bacillus subtilus JHDH-001 strain (Accession No. KCTC18824P) was inoculated, aged and fermented to prepare 3.5 kg of meju. Soy sauce was obtained by immersing the aged and fermented meju in 10 L of brine containing the above shiitake concentrate, adding 500 g of hwangchil extract, aging for 40 days, and filtering. 4 kg of low-salt shiitake soybean paste was prepared by mixing, soaking, and aging soy sauce and solid meju separated from soy sauce.

<Examples 2-1 to 2-5> Preparation of miso spread jam

For the preparation of soybean paste spread jam, ground peanuts were added to the low-salt soybean paste prepared in Example 1 and mixed. To this, margarine was added and mixed, and shiitake-gwa was added. Hwangchil liquid was added to this and heated in a hot water to complete doenjang spread jam. At this time, the content ratio of each component is shown in Table 1 below. Among them, the following experiment was performed with 2-3 having the best sensory evaluation.

Example Addition ratio (%) low-salt miso peanut powder leveling department unsalted margarine hwangchil liquid 2-1 30 10 25 20 15 2-2 25 15 30 20 10 2-3 20 20 35 20 5 2-4 15 25 40 20 0 2-5 10 30 45 15 0

<Examples 3-1 to 3-5> Preparation of salad dressing

A salad dressing was prepared at the content ratio of each component described in Table 2 below. Among them, the following experiment was performed with 3-2 having the best sensory evaluation. Specifically, in Example 3-2, 6.8% of purified water was added to 6.5% of the low-salt soybean paste prepared in Example 1 and filtered through a sieve. To the filtered filtrate, 65.1% of soy sauce, 4.6% of vinegar, 13% of oligosaccharide, 2% of shiitake powder and 3% of hwangchil solution were added, mixed, and heated to prepare a salad dressing.

Example Addition ratio (%) low-salt miso Purified water soy sauce vinegar oligosaccharide Shiitake powder hwangchil liquid 3-1 6 7.8 65.1 4.6 13 1.5 2 3-2 5.5 6.8 65.1 4.6 13 2 3 3-3 5 5.8 65.1 4.6 13 2.5 4 3-4 4.5 4.8 65.1 4.6 13 3 5 3-5 4 3.8 65.1 4.6 13 3.5 6

<Comparative example> Traditional miso

Traditional doenjang was prepared in a conventional manner.

Specifically, fermented and aged meju was washed and immersed in filtered brine (Meju:salt:water = 1:1:4 w/w, salt concentration of about 20%). At this time, charcoal and red pepper were added for sterilization. After aging for 60 days in a jar, the solids except for soy sauce were collected, mixed with soybean flour, and aged again in the jar. Thereafter, the final product was produced by packaging through the properties and quality evaluation (FIG. 11).

<Experimental Example 1> Quality characteristics of spread jam using fermented soy sauce

<1-1> Spread jam pH, titratable acidity and salinity measurement

360 pH meter, Beckman Inc., USA)를 이용하여 측정하였고, 적정산도는 스프레드잼 10 g을 증류수 40 mL를 가하여 교반하면서 0.1 N NaOH로 pH 8.3까지 적정하여 그 소비량(mL)으로 나타내었다. 염도는 Mohr법으로 된장의 염도를 측정하였다. 즉, 된장 10 g에 증류수 50 ml로 희석하여 여과한 한 후 2% K2Cr2O4 1ml를 넣고 0.1 N AgNO3로 적갈색이 될 때까지 적정하였다.For pH, add 10 mL of distilled water to 10 g of spread jam, stir well, and use a pH meter (

360 pH meter, Beckman Inc., USA) was used, and titratable acidity was measured by titrating 10 g of spread jam with 40 mL of distilled water to pH 8.3 with 0.1 N NaOH while stirring, and expressed as the consumption (mL). The salinity was measured by the Mohr method. That is, 10 g of soybean paste was diluted with 50 ml of distilled water, filtered, and then 1 ml of 2% K2Cr2O4 was added, and titrated with 0.1 N AgNO3 until reddish brown.

Salt content (%) = A ×0.00585 ×F ×dilution factor ×100 ×1/S

A: 0.1 N AgNO3 consumption (mL)

F: factor of 0.1 N AgNO3

S: Sample amount (g)

Table 3 below shows the salinity measurement results of the low-salt soybean paste, traditional soybean paste, soybean paste spread jam, and salad dressing prepared in Examples and Comparative Examples. As a result of the salinity measurement, it was found that the low-salt doenjang of the present invention was 5.5%, which was lower than that of the traditional doenjang of 10.5%.

division salinity low-salt miso 5.5±0.04 traditional miso 10.5±0.02 Doenjang Spread Jam 3.1±0.01 salad dressing 12.8±0.26

<1-2> Chromaticity measurement

Using a colorimeter (Colorimeter, Model CR-210, Minolta Co., Japan), Hunter's L, a, b, ΔE values were expressed.

The results of measuring the chromaticity of the low-salt soybean paste, traditional soybean paste, salad dressing, and spread jam prepared in Examples and Comparative Examples are shown in Table 4 below. Compared to traditional doenjang, low-salt doenjang showed higher brightness, and salad dressing showed the highest brightness by sample type. Redness and yellowness were highest in traditional doenjang.

sample Hunter’value L (brightness) a (redness) b (yellowness) traditional miso 25.92±1.23 7.83±1.71 12.23±0.32 low-salt miso 29.03±0.89 5.42±0.91 8.42±0.78 salad dressing 42.12±1.47 3.07±0.72 4.78±0.26 Spread Jam 34.26±1.54 4.06±0.31 4.36±0.21

<Experimental Example 2> Spread jam component analysis

<2-1> General component analysis

In accordance with the A.O.A.C. method, moisture is heated and dried at 105°C under atmospheric pressure. Crude protein was analyzed using Micro-Kjeldahl method, crude fat was analyzed using Soxhlet's extraction method, and crude oil was analyzed using 550℃ incineration method.

Table 5 below shows the results of analysis of general components of low-salt soybean paste, traditional doenjang, doenjang spread jam and salad dressing prepared in Examples and Comparative Examples. In terms of moisture, low-salt soybean paste was found to be higher than traditional soybean paste by 61.87%, doenjang spread jam by 69.32% and salad dressing by 89.34%. Protein, crude fat and ash content were 19.14%, 2.36%, and 8.01% higher in traditional doenjang than in low-salt doenjang, respectively. Crude fat was measured the highest in doenjang spread jam at 4.21%, which seems to be the effect of margarine added to spread jam. In the case of salad dressing, protein, crude fat, and ash content were 5.21%, 1.02%, and 1.72%, respectively, and soluble nitrogen was highest in low-salt soybean paste (11.97%).

division(%) moisture protein george ash availability
nitrogen-free low-salt miso 61.87±1.24 17.14±1.04 1.14±0.02 7.88±0.26 11.97±0.37 traditional miso 58.87±0.19 19.14±0.19 2.36±0.19 8.01±0.36 11.62±0.48 Doenjang Spread Jam 69.32±1.11 15.32±2.07 4.21±0.32 4.82±0.02 6.33±0.17 salad dressing 89.34±1.02 5.21±0.42 1.02±0.02 1.72±0.01 2.71±0.21

<2-2> Free sugar analysis

Free sugar components are analyzed according to the method of Wilson et al. Distilled water was added to 5 g of the sample, ground with a homogenizer, stirred and leached to make 100 mL, and then centrifuged (3,000 rpm, 30 min) to purify Sep-pak C18, followed by filtration with a 0.45 μmembrane filter (Millipore Co., USA). One filtrate was analyzed using High Performance Liquid Chromatography (HPLC), the content was calculated by an external standard method, and HPLC conditions for free sugar analysis are shown in Table 6 below.

item Analysis conditions tool Agilent Technologies 1200 Series
ELSD detector column ZORBAX Carbohydrate ( 4.6 × 150 mm ) menstruum 85% Acetonitrile column temperature 30℃ dissolution rate 1.4 ml/min infusion 20 μL

As a result, the free sugar content of the low-salt soybean paste, traditional soybean paste, soybean paste spread jam, and salad dressing prepared in Examples and Comparative Examples is shown in Table 7 below. In the traditional doenjang, 3 types of free sugars were detected, but in the low-salt doenjang to which shiitake was added, a total of 5 types of free sugars were detected, including arabinose and fucose, which are the components of shiitake free sugars. In salad dressing and spread jam, 6 types of free sugars were detected, respectively, under the influence of added raw materials and sub-ingredients, and the total amount of free sugars was the highest in spread jam.

division(%) Arabinose Glucose Fucose Sucrose Fructose Maltose Sum traditional miso - 0.7±0.1 - - 0.2±0.0 0.3±0.0 1.2 low-salt miso 0.23±0.0 0.8±0.1 0.2±0.0 - 0.1±0.0 0.2±0.0 1.53 salad dressing 0.20±0.0 1.3±0.1 0.1±0.0 0.5±0.0 1.2±0.1 0.1±0.0 3.4 Spread Jam 1.2±0.1 2.7±0.2 0.4±0.0 1.2±0.1 3.4±0.3 0.3±0.0 9.2

<2-3> Organic acid analysis

The organic acid sample was centrifuged (3,000rpm, 30min) to take the supernatant, filtered (Whatman No. 2), purified with Sepak C18, and filtered with a 0.45㎛ membrane filter (Millipore Co., USA) by HPLC ( High Performance Liquid Chromatography) was used for analysis. HPLC conditions for organic acid analysis are shown in Table 8 below, and the content was calculated by an external standard method.

item Analysis conditions tool Agilent Technologies 1200 Series column Agilent Zorbax SB-Aq ( 4.6 mm × 150 mm, 5 μm ) menstruum 20 mM NaHPO ₄ : ACN (99 : 1) column temperature 30℃ wavelength UV 210 nm dissolution rate 1.0 mL/min infusion 5 μL

Organic acids are known to be effective in stimulating body metabolism, removing waste products, and strengthening immunity and lung function. The organic acid content analysis results of the traditional doenjang, low-salt doenjang, salad dressing, and spread jam prepared in Examples and Comparative Examples are shown in Table 9 below. Five organic acids were detected, including acetic acid, citric acid, and tartaric acid. The total organic acid content of traditional doenjang was 1.3%, low-salt doenjang was 1.3%, salad dressing was 5.7%, and spread jam was 2.6%, showing the highest organic acid content in salad dressing.

division(%) Acetic acid Citric acid Tartaric
acid Succnic acid lactic acid Sum traditional miso - 1.2±0.1 0.1±0.0 - - 1.3 low-salt miso - 1.1±0.1 0.2±0.0 - - 1.3 salad dressing 1.3±0.1 3.4±0.2 0.7±0.0 0.3±0.0 - 5.7 Spread Jam 0.2±0.0 1.9±0.2 0.3±0.0 0.2±0.0 - 2.6

<2-4> Analysis of constituent amino acids

Put 0.5 g of the sample in a test tube, add 10 mL of 6 N-HCl solution, centrifuge the filtrate obtained by hydrolysis at 110°C for 24 hours, and concentrate the supernatant at 50°C to completely evaporate hydrochloric acid and water, then 20 mM It was adjusted to 5 mL using HCl (pH 2.2), filtered through a 0.45 μm membrane filter, and the filtrate was derivatized using Agilent amino kit reagent and used as an analysis sample for HPLC. The amino acid analysis conditions are shown in Table 10 below, and the calculation of the amino acid content is performed by an external standard method by an integrator.

item Analysis conditions tool Agilent Technologies 1200 Series detector Agilent Technologies 1200 Series DADs column Poroshell HPH C ₁₈ ( 2.1 × 150 mm, 4um ) column temperature 40℃ buffer A: 10 mM Sodium phosphate Di-basic: 10 mM Sodium tetraborate ' 7H ₂ O = 1:1 pH 8.2 (adjusted with phsporic acid),
B: Acetonitrile: Methanol: Water = 45: 45: 10 Time(min) A (%) B(%) 0 98 2 5 84 16 9 72 28 13 60 40 15 40 60 15.1 10 90 15.1 10 90 Wavelength (nm) 17 dissolution rate 10 infusion 90

The amino acid content of the traditional doenjang, low-salt doenjang, salad dressing, and spread jam prepared in Examples and Comparative Examples is shown in Table 11 below. Amino acids are important nutrients constituting the living body and must be ingested from the outside to maintain them. Among the 16 amino acids, the major amino acids were arginine, glutamic acid and leucine, and the total amino acid content was the highest at 19,699.01 mg% in low-salt doenjang, 17,152.38 mg% in traditional doenjang, and 16,145.49 mg in spread jam. % was higher. Salad dressing showed the lowest at 13,367.98 mg%. As for the main amino acids, arginine, a basic amino acid, and glutamic acid, a kind of acidic amino acid, showed the highest levels. The arginine content was high in the order of 4,122.51 mg% in low-salt doenjang, 3,778.64 mg% in traditional doenjang, 3,617.84 mg% in spread jam, and 3,288.80 mg% in salad dressing. Glutamic acid content was 2,819.69 mg% in low-salt doenjang, 2,536.40 mg% in traditional doenjang, 2,222.43 mg% in spread jam, and 1,479.30 mg% in salad dressing. The constituent amino acids of the salad dressing were very low compared to that of soybean paste, which seems to be related to the low protein content in the ingredient mix. In particular, the reason that the amino acid content of low-salt doenjang is higher than that of traditional doenjang is judged to be the effect of amino acids in shiitake added during the production of low-salt doenjang.

The content of constituent amino acids was lowest in salad dressing and highest in low-salt soybean paste, but it is judged that salinity, storage, and mixing of raw materials should be considered.

total amino acids traditional miso low-salt miso salad dressing Spread Jam Aspartic acid 670.70±98.64 892.32±148.92 ⁴⁾ 340.45±27.42 520.07±13.62 Serine 1,056.33±54.64 1,248.67±98.96 882.62±44.40 1,063.44±13.67 Glutamic acid 2,536.40±252.17 2,819.69±344.82 1,479.30±80.82 2,222.43±7.12 Glycine 792.74±53.02 990.09±97.98 586.75±37.67 770.22±8.04 Histidine 960.89±58.55 990.02±79.49 855.83±49.90 850.22±29.26 Arginine 3,778.64±186.94 4,122.51±293.38 3,288.80±108.35 3,617.84±91.31 Threonine 1,014.08±72.09 1,298.33±122.92 715.53±64.71 1,012.61±17.23 Alanine 143.00±7.09 169.93±10.08 124.04±3.55 156.32±0.91 Proline 536.50±22.78 642.84±45.89 448.82±31.85 577.77±5.14 Tyrosine 484.48±33.10 504.48±40.50 344.39±2.08 389.57±19.04 Valine 1,081.68±16.25 1,211.05±74.61 1,173.39±40.77 1,213.95±8.07 Methionine 251.79±20.81 277.92±26.82 212.72±14.05 222.34±18.75 Lysine 681.97±103.77 844.24±132.74 272.57±39.42 522.47±57.86 Isoleucine 896.51±21.33 1,089.08±56.25 726.71±55.69 951.10±17.20 Leucine 1,069.11±96.19 1,349.35±145.10 785.04±53.51 998.12±15.60 Phenylalanine 1,197.54±70.60 1,248.51±103.10 1,131.03±20.56 1,057.02±67.88 TAA ¹⁾ 17,152.38±573.99 19,699.01±821.54 13,367.98±674.75 16,145.49±120.30 EAA ²⁾ 7,153.57±459.60 8,308.48±541.01 5,872.80±338.80 6,827.83±31.13 EAA/TAA (%) ³⁾ 41.77±0.12 42.29±0.15 43.90±0.32 42.29±0.12

¹⁾ TAA, total amino acids

²⁾ EAA, essential amino acids (Thr+Val+Met+Ile+Leu+His+Lys).

³⁾ EAA/TAA (%), essential amino acids/total amino acids

⁴⁾ All figures are average±

Unit: mg%

<2-5> Free amino acid analysis

For free amino acid analysis of the sample, 25 mg of sulfosalicylic acid was added to 10 mL of the filtrate obtained by pretreatment in the same way as for free sugar quantification, left at 4°C for 4 hours, and then centrifuged (50000 rpm, 30 minutes) to remove proteins, etc. The supernatant was filtered with a 0.45 μm membrane filter, and the filtrate was derivatized with an Agilent amino kit reagent and analyzed by HPLC. The analysis conditions were the same as the constituent amino acids.

<2-6> Vitamin D content measurement

100 mL of ethanol was added to 5 g of the sample, followed by reflux extraction at 80°C for 1 hour, the supernatant was taken, and 100 mL of ethanol was added to the residue, followed by reflux extraction at 80°C for 1 hour. After filtering the extract, 20 mL of ethanol and 10 g of potassium hydroxide were added, followed by reflux extraction at 80° C. for 1 hour, and then 50 mL of distilled water was added to the saponified solution. Thereafter, the nucleic acid layer was obtained by fractionation with hexane 3 times by 50 mL each, and then completely concentrated, dissolved in 2 mL of methanol, and measured by HPLC. The content was calculated by an external standard method.

Table 12 below shows the ergosterol content by grade of raw target height for the development of processed shiitake products. Ergosterol is a steroid contained in yeast, ergot, and fungi such as shiitake, also called ergosterin. When exposed to sunlight, it isomerized under the action of ultraviolet light to form vitamin D2, hence the name provitamin D. The relationship between ergosterol and vitamin D was discovered in 1927, and the efficacy of alleviating rickets and preventing osteoporosis was known. As a result of analyzing the content of ergosterol, a precursor of vitamin D, ergosterol was detected in low-salt soybean paste, salad dressing, and spread jam with added shiitake.

division Ergosterol traditional miso - low-salt miso 32.06±0.14 salad dressing 41.45±0.48 Spread Jam 169.01±0.07

<2-7> Beta glucan content measurement

After obtaining the total glucan, β-glucan was quantified by subtracting the amount of α-glucan.

First, the total glucan was decomposed by putting 100 mg of a pulverized sample filtered through a 100 mesh sieve into a tube, adding 1.5 mL of 37% HCl, and putting it in a steamer at 30° C. for 45 minutes. Thereafter, 10 mL of distilled water was added, vortexed, and reacted at 100° C. for 2 hours. Then, while cooling at room temperature, 10 mL of 2 N KOH was added, and 100 mL of 200 mM sodium acetate buffer was added, followed by sufficient mixing. Then, add 0.1 mL of exo-1,3-β-glucanase and β-glucosidase dissolved in 200 mM sodium acetate buffer to 0.1 mL of the supernatant. For the reagent negative group, 0.2 mL of acetate buffer was added, and for the D-glucose standard, 0.1 mL of D-glucose standard and 0.1 mL of acetate buffer were added and mixed, followed by reaction at 40°C for 60 minutes. 3 mL of glucose oxidase/peroxidase mixture (GOPOD) was added and reacted at 40°C for 20 minutes, and absorbance was measured at 510 nm.

For α-Glucan, 100 mg of a pulverized sample sieved through a 100 mesh sieve was put into a tube, 2 mL of 2 M KOH was added, and mixed for 20 minutes. Add 8 mL of 1.2 M sodium acetate buffer and mix, add 0.2 mL of amyloglucosidase and invertase, mix well, and react in a steamer at 40°C for 30 minutes. To 0.1 mL of the supernatant, 0.1 mL of 200 mM sodium acetate buffer and 3 mL of GOPOD were added, reacted at 40°C for 20 minutes, and absorbance was measured at 510 nm.

The beta-glucan content of the traditional soybean paste, low-salt soybean paste, salad dressing, and spread jam prepared in Examples and Comparative Examples is shown in Table 13 below. Shiitake contains refined sugars of various components that have anticancer activity, and has the effect of increasing immunity and inhibiting the proliferation of cancer cells. Beta-glucan, a type of polysaccharide present in many mushrooms, was detected in low-salt soybean paste, salad dressing, and spread jam with shiitake, and it was confirmed that the beta-glucan content increased according to the amount of shiitake added.

division content traditional miso - low-salt miso 0.5±0.0 salad dressing 0.7±0.1 Spread Jam 1.7±0.3

<Experimental Example 3> Sensory evaluation and physicochemical characteristic analysis

<3-1> Sensory evaluation criteria

The sensory test consisted of 10 panelists who passed the preliminary test, and color, flavor, taste, texture, and overall preference were evaluated using a 9-point scoring method. In this case, the grading criteria are excellent; 9 points, very satisfied; 8 points, satisfaction; 7 points, slightly satisfied; 6 points, moderate; 5 points, slightly dissatisfied; 4 points, dissatisfied; 3 points, very dissatisfied; 2 points, bad; At 1 point, the sample number was changed every 2 hours and the same panel was repeated 3 times, and the average score was calculated after excluding the highest and lowest scores in each repetition. The significance test for each treatment group was performed by Duncan's multiple comparison using the SPSS program.

<3-2> Sensory evaluation of spread jam and salad dressing using low-salt soybean paste

The sensory evaluation results of spread jam and salad dressing using low-salt soybean paste added with shiitake and hwangchil are shown in Table 14 (spread jam) and Table 15 (salad dressing) below. As for the spread jam, 20% of low-salt soybean paste, 20% of peanut powder, 35% of shiitake, 20% of unsalted margarine, and 5% of hwangchil liquid were added in Example 2-3, showing the highest preference. The salad dressing of Example 3-1, which was prepared with 5.5% low-salt soybean paste, 6.8% water, 65.1% soy sauce, 4.6% vinegar, 13.0% oligosaccharide, and 2.0% shiitake powder, showed the highest preference.

sample sensory score chewing feeling color incense taste Comprehensive symbol map 2-1 5.5±0.31 ^1)c)2) 6.9±0.57 ^a) 6.8±0.87 ^b) 6.1±0.39 ^ab) 6.3±0.37 ^bc) 2-2 5.8±0.40 ^b) 7.4±0.42 ^a) 6.4±0.29 ^a) 6.9±0.16 ^ab) 6.8±0.24 ^ab) 2-3 6.3±0.54 ^ab) 7.2±0.32 ^a) 6.5±0.71 ^a) 7.5±0.47 ^a) 7.3±0.21 ^a) 2-4 6.4±0.36 ^a) 7.1±0.57 ^a) 6.7±0.49 ^a) 7.8±0.24 ^a) 7.7±0.47 ^a) 2-5 4.7±0.69 ^c) 6.8±0.27 ^ab) 6.5±0.94 ^bc) 5.8±0.47 ^bc) 5.7±0.28 ^c)

¹⁾ All figures are mean±SD

^{2) The} mean± with different superscripts in the column is the effective deviation (p<0.05) by Duncan's multiple range test.

sample sensory score color incense taste Comprehensive symbol map 3-1 7.3±0.82 ^a) 6.4±2.50 ^a) 7.3±0.94 ^a) 7.4±0.28 ^a) 3-2 7.5±0.85 ^1)a)2) 6.6±1.07 ^a) 7.7±0.82 ^a) 7.9±0.47 ^a) 3-3 7.5±1.26 ^a) 6.2±1.75 ^a) 6.7±0.67 ^ab) 6.6±0.11 ^ab) 3-4 7.8±0.78 ^a) 6.0±1.86 ^a) 6.5±1.25 ^ab) 6.3±0.48 ^bc) 3-5 7.5±1.43 ^a) 6.2±1.54 ^a) 6.3±0.67 ^b) 6.5±0.31 ^bc)

¹⁾ All figures are mean±SD

^{2) The} mean±SD with different superscripts in the column is the effective deviation (p<0.05) by Duncan's multiple range test.

<3-2> Fragrance component analysis

The volatile fragrance component of the sample was analyzed using GC-MS, and the analysis conditions of GC-MS for the identification of the fragrance component are shown in Table 16. 100 mL of ether was added to 100 mL of the sample, put into a separatory funnel, and the ether layer was fractionated using a funnel shaker (EYELA, MMV-1000W, Japan) (280 rpm, 5 min), and the ether layer was again subjected to a rotary vacuum evaporator (EYELA, The ether layer fraction obtained by concentration under reduced pressure with N-1000S, Japan) was used as a fragrance component analysis sample. Separation and identification of volatile fragrance components were analyzed by GC-MS, and the spectrum of Wiley library of GC-MS was used to identify volatile fragrance components of each peak.

item Analysis conditions tool Agilent 7890A GC (Agilent, Palo Alto, CA, USA) detector Agilent 5975C MSD (Agilent, Palo Alto, CA, USA) EI ionization voltage 70 eV column DB-624 column
(250 mm L. ×0.25 mm ID, Agilent Co. USA) column temperature Initial temp. 40℃, Initial time 10min
final temp. 240℃, Final time 10 min
Program rate 10℃/min carrier gas Helium, 1.0 mL/min

<Experimental Example 4> Functional evaluation of Hwangchil extract

<4-1> Antibacterial activity

Antibacterial activity against various bacteria was investigated using the extract prepared in Example 1-1. The results are shown in Table 17 below. As a result of the search for antibacterial activity of Hwangchil extract, Hwangchil extract did not significantly inhibit the growth of Bacillus subtilis KCCM 11314 strain involved in low-salt soybean paste fermentation and KCTC18824P strain deposited with the patent strain used in this study, but Bacillus, a pathogenic microorganism that causes food poisoning. The growth of cereus KACC 12672 strain, Stahylococcus aureus KCTC 1621 strain and Listeria monocytogenes KCTC 13064 strain was significantly inhibited, and the addition of Hwangchil extract is shown to be effective in securing insufficient preservation in low-salt soybean paste.

division Inhibitory ring (mm) (8.0 mg/disc) Hwangchil Extract (50 mg/mL) Bacillus cereus KACC 12672 9.1±0.6 Bacillus subtilis KCCM 11314 7.5±0.4 KCTC18824P 7.0±0.4 Staphylococcus aureus KCTC 1621 10.8±0.3 Listeria monocytogenes KCTC 13064 9.4±0.5

<4-2> Electron Donation Ability

Electron donating ability was investigated at various concentrations using the hwangchil extract prepared in Example 1-1. The results are shown in Table 18 below. As a result of the antioxidant evaluation by electron donating ability of Hwangchil extract, the high concentration of 5.0 mg/mL showed an antioxidant effect similar to that of vitamin C, a positive control. also thought to be helpful.

concentration
(mg/mL) Vitamin C Hwangchil Extract hot water 5.0 92.6±0.1 88.6±0.6 1.0 92.4±0.1 75.5±0.8 0.5 90.8±0.2 43.2±0.6 0.1 51.2±0.2 18.2±1.5

Above, the present invention has been described in detail with reference to preferred embodiments, but the present invention is not limited to the above embodiments, and various modifications are made by those skilled in the art within the scope of the technical spirit of the present invention. This is possible.

Claims (9)

1) Soaking, boiling and steaming soybeans, draining water and crushing, then molding and fermentation using Bacillus subtilus JHDH-001 (Accession No. KCTC18824P) to prepare meju;
2) mixing salt with water and shiitake concentrate to prepare a filtered brine having a salinity of 10%;
3) Soak the meju in step 1) in the brine of step 2)
a) preparing the prepared hwangchil leaves and stems to prepare finely chopped hwangchil;
b) roasting the chopped hwangchil at 150° C. for 3 to 5 minutes;
c) preparing a 0.7 brix hwangchil extract by grinding the roasted hwangchil with a grinder, extracting at 80° C. for 4 hours, and cooling to room temperature filtered; and
d) concentrating the hwangchil extract to obtain a 8 brix concentrated extract; and
4) A method of preparing low-salt traditional fermented soybean paste for spread using shiitake and hwangchil, comprising the step of mixing, adding, and aging the soy sauce and the separated solids to produce low-salt soybean paste.
delete delete delete A method for producing a doenjang spread jam using the low-salt traditional fermented soybean paste prepared by the method of claim 1.
[Claim 6] The method of claim 5, wherein the method is prepared by adding peanut powder, margarine, shiitake, and hwangchil liquid to soybean paste, and then heating it in a hot water bath.
The method of claim 6, wherein 50 to 200 parts by weight of peanut powder, 50 to 200 parts by weight of margarine, 100 to 300 parts by weight of shiitake and 10 to 40 parts by weight of hwangchil solution are added to 100 parts by weight of soybean paste. A method of manufacturing doenjang spread jam using low-salt traditional fermented soybean paste.
A method of manufacturing doenjang spread butter using low-salt traditional fermented soybean paste, characterized in that the shiitake soybean paste prepared by the method of claim 1 is roasted, and vegetable butter, plum and shiitake extract are mixed and sterilized in the soybean paste.
1) preparing a filtrate by adding 30-100 parts by weight of water to 100 parts by weight of shiitake soybean paste prepared by the method of claim 1 and filtering it through a sieve; and
2) mixing 500-1000 parts by weight of soy sauce, 70-110 parts by weight of vinegar, 80-150 parts by weight of water, and 150-300 parts by weight of oligosaccharide with the filtrate, and then mixing 20-80 parts by weight of shiitake powder and heating; A method of producing a soybean paste salad dressing using a low-salt traditional fermented soybean paste comprising a.

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